Total Food Service May '12

// NEWS

ACQUISITIONS

Manhattan Based Equity Group Centerbridge Buys P.F. Chang’s For $1.1B P.F. Chang’s China Bistro Inc. signed a deal late last month to go private in a $1.1 billion deal with equity firm Centerbridge Partners L.P. of New York.

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cottsdale, Ariz.-based P.F. Chang’s said Centerbridge, which bought Rock Bottom Restaurants and Gordon Biersch Brewery Restaurant Group in November 2010, had agreed to acquire its stock for $51.50 a share, above the $40.79 its nearly 21.2 million shares had closed at on the

day prior to the deal announcement.

Centerbridge was founded in 2005

by Jeffrey Aronson and Mark Gallogly, who were previously high-profile investment professionals at other leading firms. Aronson had previously been the head of distressed securities and had founded the leveraged loan business at Angelo, Gordon &

“We are confident that being a private company will provide us with greater flexibility to focus on our longterm strategic plan of elevating our guest experience, enhancing our value proposition, growing traffic and improving the performance of our brands.”

Co., which he had joined in 1989 from L.F. Rothschild & Co. Gallogly was formerly a senior managing director and head of private equity investments at the Blackstone Group from 2003 until his departure. At Blackstone, Gallogly was heavily involved in the firm’s investments in New Skies Satellites and Sirius Satellite Radio among others and had joined the firm in 1989 from Manufacturers Hanover Trust Company, where he worked in acquisition finance.

In addition, P.F. Chang’s reported profit in the first quarter, ended April 1, fell to $6.3 million, or 30 cents a share, from $10.6 million, or 46 cents a share, in the prior-year period.

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quarter, to $318.9 million from $317.4 million.

Rick Federico, chairman and chief executive of P.F. Chang’s, said: “We are confident that being a private company will provide us with greater flexibility to focus on our long-term strategic plan of elevating our guest experience, enhancing our value proposition, growing traffic and improving the performance of our brands.”

Jason Mozingo, senior managing director of Centerbridge, said: “We have great respect for P.F. Chang’s, its brands, and the company’s strong

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// EYE 19th Annual Cultural Awareness Salute Gala BCA was pleased to have Emmy Award-winning Fox 5 New York reporter Dan Bowens host their 19th Annual Cultural Awareness Salute Gala on April 21, 2012 at Guastavino’s NYC.

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r. Bowens served as Master of Ceremonies for the event, which featured speakers Ira Kaplan, CEO of Irinox, and Crystal Langdon, Author of Keep the Curls – Empowering Women Personally and Professionally. Matthew Stevens, co-editor of Dessert Professional magazine, intro-

duced the new award category, Outstanding Achievement in Pastry and Baking Arts, and spoke of the importance of diversity in that field.

Now in its 19th year, this event honors the achievements of people of color in the hospitality and culinary industry. This year’s theme, “Leaning Forward,” highlighted the

Students of FedCap at the 19th Annual Cultural Awareness Salute Gala

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Students of William E. Grady High School displaying their hard work at the 19th Annual Cultural Awareness Salute Gala

Students of Star Academy at the 19th Annual Cultural Awareness Salute Gala

A big smile goes a long way! at the 19th Annual Cultural Awareness Salute Gala

One of the lovely food spreads at the 19th Annual Cultural Awareness Salute Gala

Alex Askew, BCA President with the 19th Annual Cultural Awareness Salute Gala participants

HP Award Winner Chontha Chandragga-NYIT, with Alex Askew, BCA President and Howard Stanford, BCA Board Chairman at the 19th Annual Cultural Awareness Salute Gala

collective effort needed to cultivate the future leaders of the foodservice industry. At this year’s event, Professor Jean Claude of the New York City College of Technology in Brooklyn presented the Award for Outstanding Achievement in Pastry & Baking Arts to Chef Ebow Dadzie, the Assistant Pastry Chef at the Marriott Marquis NYC. Stanley E. Grayson, Vice Chairman & COO of M.R. Beal & Company, presented the 2012 Heritage Award to

Kevin Walters, the Managing Director at Creole Restaurant. Marc Scheuer, VP of Culinary Restaurant Associates, presented the Jefferson Evans Award to Chef Tim Buma, Director of Culinary Innovation at Restaurant Associates.

The gala began with a VIP and cocktail reception, followed by a multi-course dinner, Viennese reception, and dancing and entertainment throughout the night, including

an after-party. The gala dinner gave a taste of the future of the industry with four courses and wine pairings prepared by culinary students from across the country.

The highlight of the evening was the presentation of the HP awards to high achieving culinary students.

The HP award fosters and advocates for better environments for diversity inclusion. They were recognized for their excellence and all of the

students were able to read a speech expressing thanks and their unique experiences. The awards were given to Gail O. Agyeman, of the Culinary Institute of America, Arlene Ambrose, of South Bronx Job Corps, Brealynn Lee of Le Cordon Bleu - Dallas, Chontha Chandragga of New York Institute of Technology, Amy Maharaj of Star Academy of New York, Joshua Mason of Johnson & Wales University, Jessica Matos of Grady High School, Dianna Palmer of Hudson County Community College, Sierra Tarver of Brooklyn Job Corps, and David White of FED CAP. “Students from different schools and different backgrounds come together in the same kitchen and cook in a non-competitive environment,” says Alex Askew, President of BCA. “Those of us who attend are honored to witness the promise of future leaders and work together towards a more diverse industry.”

Main Office: 282 Railroad Avenue Greenwich, CT 06830 Publishers: Leslie & Fred Klashman Advertising Director: Michael Scinto Creative Director: Ross Moody Director of Social Media Sandy Klanfer 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 Avenue, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2012 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburg, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836

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// NEWS

LEGISLATION

Connecticut Restaurateurs On Lookout As State House Passes Minimum Wage Increase The Connecticut House of Representatives passed an amended minimum wage bill late last month lowering the original proposed hike to a 50-cent increase and removing a provision to eventually tie the wage to inflation. State representatives passed the measure 88-to-62.

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he revised measure would raise the hourly wage from $8.25 to $8.50 effective Jan. 1, 2013, and to $8.75 on Jan. 1, 2014. It also would increase the hourly wage for wait staff to $5.80 in 2013. The original bill proposed an hourly rate hike to $9.75 by the 2013 date and would have tied an increase to inflation in 2014.

The Connecticut restaurant industry sought and received an increase in the tip credit, which allowed restaurants to reduce the minimum wager to reflect tips. The credit is 31 percent, offsetting $2.56 of the current wage. It would increase to 31.76 percent and 33 percent over the next two years.

The net result will be that a server minimum wage will go up by 24 cents to $6.04 and a bartender minimum will go up by 45 cents to $7.79.

Democrats argue that the current minimum wage, which amounts to about $17,000 per year for full time workers, puts the state’s low-wage employees below the poverty line.

“If you give them a raise in the minimum wage, then it’s going to

Democrats argue that the current minimum wage, which amounts to about $17,000 per year for full time workers, puts the state’s low-wage employees below the poverty line. be money that’s going to be spent.

It’s never going to be saved. It’s not enough for them to save, therefore it benefits them and the economy,” Sen. Edwin Gomes, a Democrat, said.

Opponents are concerned an increase could discourage employers from hiring more help during a time that the job market is already struggling. Advocates for raising the minimum wage will deliver a petition with more than 3,000 signatures to state lawmakers.

“Only in the state of Connecticut, only in the face of all the activity that’s gone on this year, could we ac-

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tually be voting and passing a bill on a committee that’s just going to make lives more difficult,” State Rep. Craig Miner, a Republican, said.

To win passage, House Speaker Christopher G. Donovan, D-Meriden, a congressional candidate presiding over his last annual session, accepted a two-thirds reduction in his original proposal, abandoned an automatic cost-of-living provision and delayed implementation from July to January.

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// NEWS

AWARDS

W.H. Linen Receives Certifcation As A TRSA “Clean Green” Textile Service Provider Linen rentals are part of every restaurant’s life. But linens are not always something that’s on the top of the chef ’s or even the guests’ minds. “Clean Green” may help change that.

“C

lean Green” the new certification for textile provides, is clearly an advantage to restaurants that offer high quality seasonal foods, local, sustainable and farm-to-table foods.

While restaurant chefs and managers are paying attention to where their ingredients are sourced, knowing that their suppliers in the non-food end of the business are concerned about the same important issues is supportive, encouraging and an additional benefit to guests.

W.H. Linen IS among the first restaurant linen supplier servicing the New York Metropolitan area to receive the highly sought after and difficult-to-achieve TRSA Clean Green Textile Service Provider Certification.

W.H. Linen, with laundry, distribution and offices in New Jersey, supplies linens to restaurants that include Per Se, the Altamarea Group, the Myriad Group, Rouge Tomate, Nomad, North End Grill, and many others.

TRSA, The Textile Rental Services Association of America launched “Clean Green” early in 2012 to enhance the industry’s commitment to environmental stewardship. To qualify for “Clean Green” certification, a laundry must meet and main-

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// NEWS

OPENINGS

Cardinal International Leads In Sustainable Domestic Glassmaking Earlier this month, Pine Brook, NJ-based Cardinal International announced that it will invest almost $40 million dollars to expand production capacity and lower emissions at its Durand Glass Manufacturing Company plant in Millville, NJ.

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hese enhancements will make the Millville facility the cleanest plant of its kind, demonstrating Cardinal’s commitment to technological advancement and environmental stewardship. “When you start looking at all of your costs including the ever increasing cost of freight due to the price of oil, manufacturing here begins to really make sense,” said Fred Dohn, CEO of Cardinal’s parent company Arc International Americas.“We are dedicated to ongoing innovation that meets the needs of both our customers and the environment,” said Dohn.

“In addition to the high standards of excellence, safety and technological innovation that we’ve long been known for, we care about the environment and strive to be a leader in sustainable production.”The first of the three new natural gas furnaces, equipped with state-of-the-art emissions control technology, will go on line next month. By the time all three furnaces come online later this year, the Millville facility’s pollutant-filtering system will reduce primary emissions by at least 75 percent. Said Dohn, “we are producing virtually every item in our line. This includes a full line of retail, food service and hospitality and ad specialty promotion products.

We’re delighted to bring this production to New Jersey. There’s a tremen-

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// SCOOP Chefs Bring Taste Of NY To Capital SCOOP is proud to say that Big Apple chefs are invading Washington, DC cooking for the White House and State Department, as well as opening up new restaurants in the nation’s capital. Chef Maria Loi recently prepared a power meal for President Obama at the White House to honor Greek Independence Day, which has been celebrated at the White House for the past 26 years. Loi, known as the Greek Martha Stewart, launched Loi on the Upper West Side just last October. White House chefs Cristeta Comerford and Bill Yosses brought Loi to the White House gardens, and showed her their honeybees, which were used to make

her signature baklava. “It was the most wonderful honey I ever tasted and we have great honey in Greece.” Loi said.

“It was a very moving experience. The White House chefs welcomed me as if I were in my own kitchen. I could stay here and cook with them forever,” she added. New York chef April Bloomfield, known for launching New York’s gastro pub trend with the Spotted Pig, also prepared a lunch for Secretary of State Hilary Clinton in honor of British Prime Minister David Cameron, in the Benjamin Franklin Room at the US State Department. New York chef Marc Vidal and owner Yann de Rochefort opened Boqueria in Dupont Circle. It is their third location, but their first outside New York. Michael White is also opening an out-

INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE post of Osteria Morini at The Yards Park in DC on the Anacostia River, in the Capitol Riverfront neighborhood, just south of Capitol Hill. Slated to open in the summer of 2013, it will be 4250 square feet with river and park views. And since 2009, Jean-Georges Vongerichten has graced DC with J&G Steakhouse opposite the White House in the W Hotel while New York alum Kye Bailey, who got his start working at Cru and Allen & Delancey is now executive chef at Birch & Barley in D.C.

In Midtown, Pizza Rivals Wage A Price War SCOOP says in the amped-up war of commerce and 75-cent pizza on the Avenue of Americas in Midtown, a perilous moment is approaching.

Circumstances suggest that ravenous New Yorkers might soon witness 50cent pizza, 25-cent pizza or, yes, free pizza. It is that caustic. Neither side is willing to yield an inch or a cent. Es-

Pizza war at Avenue of the Americas

calation seems imminent. As so often happens in twisty New York stories involving wallets and food choices, who is being picked on and who is attacking vary in the telling. Convenient facts get omitted from the narrative.

It’s best to start at $1.50 a slice. That is what pizza was selling for about a year ago at a family business that is a combination vegetarian Indian res-

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taurant, candy store and pizza parlor on Avenue of the Americas. It is called Bombay Fast Food/6 Ave. Pizza. Then a Joey Pepperoni’s Pizza opened near the corner of 39th, offering pizza for $1 a price that has in recent years been favored by a number of New York

New Yorkers might soon witness 50-cent pizza, 25-cent pizza or, yes, free pizza. pizza establishments. So Bombay/6 Ave. Pizza shrank its price to $1 too.

All was good until last October, when a third player entered the drama. At 2 Bros. Pizza part of an enlarging New York chain of 11 shops that sell slices for a dollar opened virtually next door to Bombay Pizza. The only separation is a stairwell that leads up to a barbershop. Price stability at a buck all around persisted until last month, when both 2 Bros. and Bombay began selling pizza for the eye-catching price of 75 cents a slice, tax included. How long can they go in the price war on Avenue of the Americas? “We might go to free pizza soon,” one combatant said!

Brooklyn Chef Is Hummus Guru SCOOP notes that from North Africa to Israel, all the way east to Iraq, hummus is the mortar of daily life.

It’s breakfast, a midmorning snack, a ubiquitous sandwich spread, a dinner appetizer and on and on. “Hummus to us is like peanut butter is to Americans,” said Mimi Kitai, the Jerusalem-born chef of the popular Brooklyn restaurant Mimi’s Hummus.

Most Americans know that the chickpea-based dish is inexpensive and relatively healthy; in 2010, the market for the refrigerated products made by companies like Sabra and Holy Land reached $350 million. But supermarket hummus is often humdrum, with the consistency of cement and a flavor that’s not much better. Yet when made fresh, hummus is absolutely delicious.

There’s nothing complicated about creating your own hummus. It’s a simple puree of chickpeas, tahini, olive oil and seasonings. Israelis often like a smooth and relatively gentle puree, while Arabs tend to prefer it a little bit rough and tart. The chefs who provide canned chickpeas yield a perfectly good dish. But for a top quality spread most chefs use dried chickpea soaked overnight. And make sure your food processor’s blades are sharp; it takes proper pureeing to elevate your hummus to sublime.

New Canaan’s Gridiron Acquires Kansas Firm

Brooklyn Based Mimi’s Hummus

SCOOP hears that a New Canaan private equity firm has expanded its portfolio with the acquisition of a manager of facility services for retail and food service customers in the United States, Puerto Rico and Canada. Gridiron Capital LLC, in partnership with the founder and management team of Wichita, Kan.-based Quality Solutions Inc., acquired QSI.

Through more than 23,000 vendors, QSI provides over 75 trades to more than 9,000 client locations. The company also offers project management and light construction capabilities.

Founded by Eric and Wendy Dunn in 1997, QSI is positioned for significant growth as it meets demand from retail and food service operators who want to outsource complex facility services, freeing them to focus on growth of their core business. “We look forward to working with the QSI team to continue its long history of success, and to expand its services and capabilities for both its customers and vendors,” said Managing Director Joseph Saldutti Jr. “Gridiron learned about QSI by introducing itself to participants in the sector,” said Thomas Burger Jr. , cofounder of Gridiron and managing partner. Its due diligence included a canvas of QSI customers. “Their management team is excellent. They are all passionate about customer service. QSI was looking for someone to help accelerate their growth. We like that industry,” he said, adding that employees will stay in place. QSI has a nationwide footprint, but Gridiron sees opportunities to expand its presence, Burger said.

ized brand of hearty Abruzzi cuisine have signed a lease for a new restaurant at 37 E. 60th, former site of a French bistro. The landlord, the Estate

SCOOP sees that Greenwich Village eatery 1L Mulino, one of New York’s bestloved central-Italian restaurants is staking out the well-fed middle of Manhattan of Sol Goldman, inked a deal with 1L Mulino chairman and majority owner Jerry Katzoff and minority owner Steve Raia for the 1,700 square-foot location, which is now being renovated. The new place is going to be an uptown 1L Mulino and not a different concept.

Katzoff and his son, Stuart, are also

principals of 1L Mulinos in other cities, including Miami, Chicago, Tokyo and San Juan. Maybe the opening of an uptown location will make it easier to score a table, but don’t count on it.

The original 1L Mulino has been the city’s most celebrated old-style Italian place for over 20 years. This year, it ranked with more modern Del Posto, Babbo, Ai Fiori and Locanda Verde among the Zagat Survey’s best-Italian roster.

NYC’s Per Se Debuts Magazine SCOOP notes the only American chef to win three Michelin stars for two restaurants simultaneously; Thomas Keller is renaissance man of food.

Owner of 13 restaurants on two coasts, including Napa Valley’s landmark French Laundry and Manhattan’s Per Se, he has sold half a million copies of his “French Laundry Cookbook,” designed porcelain and silver for renowned French firms, and cooked and plated the climactic title dish for Pixar’s “Ratatouille” an animated film.

Mr. Keller’s most recent venture is Finesse, a semi-annual glossy magazine

1L Mulino’s Interior Dining Room

Uptown Outpost For 1L Mulino SCOOP sees that Greenwich Village eatery 1L Mulino, one of New York’s best-loved central-Italian restaurants is staking out the well-fed middle of Manhattan. The owners of the West Third Street mecca for an American-

Chef Thomas Keller is renaissance man of food. Owner of 13 restaurants on two coasts, including Napa Valley’s landmark French Laundry and Manhattan’s Per Se.

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and digital app. The summer 2011 issue, which is still available, centers on Per Se. The winter 2012 issue, due out this month, will focus on Mr. Keller’s “casual dining” properties: Bouchon Bistro, Ad Hoc and Bouchon Bakery, which has two Manhattan locations.

Mr. Keller’s decision came from one of his public-relations managers who wanted to do a newsletter and he kept saying no. When she persisted,

Chef Daniel Boulud

he said, “why not do a magazine?” He decided it would be a real magazine, not French Laundry propaganda, so its written by all kinds of people, Ruth Reichl, Ed Levine, outside chefs, restaurant tourists, journalists, his staff.

In addition to the magazine Mr. Keller has also been working on gluten-free flour. “C4C (Cup for Cup) was invented so gluten-intolerant guests could experience the cornet, their signature dish. Lena Kwak, a young New York chef developed it in their Research & Development kitchen next door to the French Laundry, where they practice new techniques, new textures. They’ve installed a centrifuge and freeze-drying equipment to create different intensities of flavor. Chef Ferran Adria of El Bulli demonstrated what can be done if you have the resources. “We’re

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heightening recognizable flavors so they’re more focused, more clean,” said Keller.

Daniel’s Jambon For Jerry SCOOP sees that French chefs don’t do heroes by the foot, but one made an exception for Jerry Lewis, who is

beloved in France and was awarded the Legion d’honneur in 2006. To salute the “King of Comedy” star’s 86th birthday last month, a group of highprofile Gallic fans commissioned top chef Daniel Boulud to create a gift for him in New York. Lewis’ favorite French dish, it turns out, is “jambon-

beurre,” the kind of pedestrian ham sandwich frequently found in Parisian cafes. We’re told Boulud marshaled his minions at his Epicerie Boulud market, where a boulanger baked a 3-inch baguette, and charcutier cured special ham. The resulting one-meter ‘sandweech’ was festooned with miniature French flags and delivered in person to Jerry at the Hotel Plaza Athenee,” Boulud signed a card, along with fellow chefs Paul Bocuse and Joel Robuchon and former French culture minister Jacques Lang. “The French just adore Jerry,” explained Boulud, “almost as much as they love jambonbeurre.”

Chang Returns With JeanGeorges Collaboration SCOOP and others in the restaurant business wondered where Belinda Chang went about two months ago after leaving Monkey Bar, where she was the general manager and wine director, well she’s back and on the scene.

She has become the beverage director for the Culinary Concepts Hospitality Group, a company in partnership with Starwood Hotels that uses menus created by Jean-Georges Vongerichten.

In 2011 she won the award for outstanding wine service from the James Beard Foundation.

Shake Shack’s Danny Meyer

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Meyer Still In Fine Dining Biz

SCOOP notes that long before he started opening Shake Shacks worldwide, Danny Meyer had one of the most impressive track records of any New York restaurateur. The man wrote

The full dinner menu is available. without reservations, at the long counter facing the chef in his vast open kitchen, but a spot in the dining room is worth planning ahead for. It’s a beautiful space, by restaurant design stars Bentel & Bentel. the book on hospitality literally, and his winning formula is legendary, the effortless affable service; the food that’s easy, accessible and tasty, too; the warm, busy space with top-notch acoustics. Few other operators get the whole package so right. North End Grill, his new spot downtown in Battery Park, combines all of the elements that make a Meyer restaurant great.

The staffing might seem like overkill,

there are more waiters and cooks than a room like this could possibly require, but this consummate pro leaves nothing to chance. Though he’s got a real nose for talent former Tabla toque Floyd Cardoz is in the kitchen, this is still very much Meyer’s show. The restaurant, more than any other he’s opened in years, goes all the way back to his Union Square Café roots. Like that New York institution, still thriving after more than a quarter century, it features Continental cooking, Cardoz has mostly abandoned his haute Indian leanings, served in a relaxed clubhouse setting. At both places the front room is set aside for casual walk-ins. Cardoz offers them something to nibble on at the tall stools around the bar, including addictive spiced onion rings, delicate crisp pizzas topped with shelled clams and hot chilies, and a commendable Englishstyle steak pie. The full dinner menu is available. without reservations, at the long counter facing the chef in his vast open kitchen, but a spot in the dining room is worth planning ahead for. It’s a beautiful space, by restaurant design stars Bentel & Bentel.

Prices Rise At NYC Steakhouses SCOOP asks – to hike or not to hike?

That is the question facing steakhouses and restaurants as they continue to face steep price increases in food costs, particularly beef. Peter Glazier, chief

executive officer of the Glazier Group, which owns Michael Jordan’s The Steakhouse N.Y.C. said he will be deciding in the next few weeks whether or not to raise his menu prices. “We’re at $44 for a strip steak,” he said. “We’re thinking of raising it two or three dollars. While the Midtown restaurant hasn’t raised steak prices recently it did reduce the portion size of a strip steak last year, from 16 to 15 ounces,” he said. Across the city restaurants are struggling to adjust to commodities

To hike or not to hike?

That is the question facing steakhouses and restaurants as they continue to face steep price increases in food costs, particularly beef. price increases that aren’t going anywhere but up at a time when the industry is still recovering from the effects of the economic downturn. Some restaurants have instituted price increases or are considering them. Others are reducing portions or diversifying menus with different proteins, bigger sides or more affordable cuts of beef.

At the Water Club, chef Aaron Bashy

CONNECTICUT NEW YORK

NEW JERSEY

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

took the rib eye off the menu a few months ago when the price of prime rib eye reached over $13 a pound. At Tertulia, chef and owner Seamus Mullen said the price of the 48-ounce prime rib; the only beef on the menu went up $10 to $92 last month. And at Uncle Jack’s Steakhouse, owner William Degal said the rib-eye and New York strip have both gone up to $10 to $55, while the porterhouse for two nudged up $5 and filet mignon, $2.

Beef prices have climbed about 30% over the past two years and roughly 10% from February 2011 to February 2012, said Joseph Pawlak, a vice president at Technomic, a Chicago restaurant research and consulting firm. “We see it continuing at least for the next several years, “ said Pawlak.

rewards later in life.” Early in his career, Kessler helped found Days Inn of America when he was 23, and was its second largest shareholder. Before turning 30, he was that company’s chairman and CEO. He sold Days Inn

Days Inn Co-Founder Richard Kessler Speaks At CIA Graduation

and created The Kessler Enterprise at age 39. Kessler’s organization operates 10 boutique hotels and resorts in Florida, Georgia, North Carolina, Colorado, and New Mexico, including the Bohemian and Grand Bohemian Hotel brands. Now 65, the Rincon, GA native is involved with dozens of boards, committees, and philanthropic organizations, mostly in Georgia and Florida.

SCOOP saw Richard Kessler, chairman and CEO of the hotel development and operations company The Kessler Enterprise, delivered the commencement address at The Culinary Institute of America (CIA), last month. “Your biggest assets today are your youth, energy, passion, amount of time you have ahead of you, and now your diploma,” Kessler told 97 recipients of associate degrees in culinary arts and baking and pastry arts. “Passionate investment in your early career will provide exponential

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

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Days Inn founder Richard Kessler

203-795-9900 860-549-4000 718-768-0555 718-762-1000 631-752-3900 516-794-9200 718-707-9330 631-218-1818 914-665-6868 914-935-0220 201-601-4755 201-996-1991 908-791-2740 908-964-5544

// SPOTLIGHT

DL FOODSERVICE

Design…Specify…Equip…

The design-build approach to construction and renovation may not be new, but DL Foodservice Design, a commercial kitchen design-build firm, takes this method well beyond traditional design-build expectations.

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esign, specify, and equip are three key words that Dean Langella, owner and lead designer of DL Foodservice Design, uses to describe the foodservice firm’s approach to their commercial kitchen design, installation, and renovation jobs. With an arsenal of foodservice experience that extends further than just a typical kitchen floor plan and installation experience, DL Foodservice Design has become a premier kitchen contractor for restaurants, bars, and large-scale facilities in the tri-state area.

Dean Langella has spent many years learning the ins and outs of the foodservice industry from the initial planning stages of a project through to the project’s completion and finishing details. From early AutoCad training that set Langella up with the framework for restaurant and kitchen design, to years of experience learning about the products, equipment, and manufacturers that outfit kitchens, Langella’s design expertise goes into DL Foodservice Design’s initial steps of any project. Langella also has developed a large resumé of commercial kitchens, restaurants, bars, and large-scale facilities where he has led efficient and high quality construction, renovation, and product installation jobs. Crediting this

groundwork as the reason that DL Foodservice Design is able to provide clients with successful design-build projects, DL Foodservice Design does not limit their work to just the kitchen. DL Foodservice Design also provides design and build services for front of the house in restaurants and

equipment that will ultimately become a part of their kitchen. As well as installing commercial kitchens, DL Foodservice Design is also a kitchen equipment supplier with nearly 5,000 items in stock from a wide range of manufacturers and options to suit every restaurant or foodservice need.

While DL Foodservice Design often find themselves installing popular items like combi ovens and Jade ranges, Langella and his team are dedicated to helping each client find the perfect products to equip their particular kitchen or bar.

bars and also specializes in consulting services to restaurants, bars, and hotels.

In addition to the traditional design-build model, DL Foodservice Design has introduced “equip” into their model, creating DL Foodservice Design’s very own design-equip-build approach. The opening of a design studio last year has enhanced the design stage in DL Foodservice Design’s process. At the design studio clients can view samples, review plans and design layouts, and evaluate the

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While DL Foodservice Design often find themselves installing popular items like combi ovens and Jade ranges, Langella and his team are dedicated to helping each client find the perfect products to equip their particular kitchen or bar. Equipping kitchens with the products that meet the culinary needs of the chefs or the special items that will make a facility stand out is a main goal when Langella is planning a project with a client. Recently, DL Foodservice Design installed Chill-Rite systems in a

few bars in the Jersey Shore that were looking to create a striking impression on their customers – Chill-Rite was the perfect choice allowing customers to enjoy the coldest beer with less foam.

Many restaurant owners in the tristate area have recently experienced the value in trusting DL Foodservice Design to see their project through from start to finish. By choosing a design-build firm that additionally supplies the equipment involved, DL Foodservice Design clients are simplifying their work and benefitting from the ease of one professional point person for their job. Since Langella and his team are with the client from initial consultation until project completion, the client can turn to DL Foodservice Design to answer all questions and handle any issue that may arise in any phase of the project, whether related to design, equipment, or construction. The client also benefits from DL Foodservice Design’s ability to look ahead to the future projects stages and guide customers toward the best choices for their overall project rather than just one stage of it. With designing, specifying, and equipping at the core of DL Foodservice Design’s stand out design-build approach, more restaurants are now enjoying their perfect kitchen.

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// NEWS

ENERGY

LI Food Service Firms Lead Roster Of New State Power Program In an effort to help companies battered by high electricity costs, New York State late last month provided relief to 517 businesses and nonprofits, including 79 of Long Island’s best-known employers, in the form of discounted power.

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ov. Andrew Cuomo announced the first group of organizations chosen for lower cost power allocations under the ReCharge New York program. The program expands an earlier Power for Jobs initiative.

Topping the list are several wellknown food service entities. Aquebogue based Crescent Duck Farm, Hicksville’s Kozy Shack, Restaurant Depot in Bohemia and Whitson’s of Hauppauge will all benefit from the new energy savings program.

The New York Power Authority Board of Trustees approved the allocations totaling nearly 600 megawatts “in return for their retention of thousands of jobs and billions of dollars in capital investments.” The power will be available July 1.

“ReCharge New York allows us to supply low cost power to energy-intensive manufacturers and other key enterprises under long-term contracts to make sure these businesses stay in New York and hire New Yorkers,” Cuomo said.

Many of Long Island’s biggest orga-

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nizations will get breaks on electricity costs under the program, including Adecco, Aeroflex, BAE Systems, Broadridge Financial Solutions, CA, Cold Spring Harbor Laboratory and Canon U.S.A. NBTY, Pall Corp., Northrop Grumman, Sleepy’s, North Shore University Hospital and JPMorgan Chase also will get discounts under power contracts with the state.

“Recharge NY will significantly enhance New York’s ability to provide reliable, affordable power,” said Senate Majority Leader Dean G. Skelos, R- Rockville Centre.

The electricity will be provided by the New York Power Authority to 442 businesses and 75 not-for-profits, including 258 who hadn’t obtained discounts before.

The legislation establishing the program calls for at least 350 megawatts for upstate businesses and institutions, 200 megawatts for business attraction and expansion and up to 100 megawatts for not-forprofits.

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// NEWS

EVENTS

The 2012 Long Island Hospitality Ball, To Raise Funds For The American Cancer Society The gala will be held on Monday, June 18, 2012 at the Crest Hollow Country Club in Woodbury, NY.

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t was created and organized by Keith Hart, a hospitality industry mainstay and cancer survivor, to raise funds for charity by showcasing offerings from the region’s top restaurants, wine and spirit brands, nightclubs and entertainers as well as hotels and catering halls.

Newsday’s Jim Bernstein and Erica Marcus called the 2011 inaugural event “one of the largest fundraising events in years to raise money to battle cancer” and “a food-industry showcase.” The night of sensory delights – light, sound, food and drink – raised more than $170,000, was enjoyed by 1500 guests, and made possible by more than 150 industry sponsors.

Continuing at the heart of the affair in 2012 is Keith Hart, who is best known for his eponymous marketing agency on New York’s nightlife and entertainment scene. Hart’s private battle with thyroid cancer, now in remission, inspired him to go public with his mission, and rally the industry to join the fight against cancer, through an extraordinary evening of dining, dancing and donating.

In the spirit of generosity, three industry peers will be honored in 2012 for their achievements: Anthony “Tony” Greco, a 40-year hospitality industry veteran and owner of York Grill in Manhattan who is best known for directing operations of premier night-

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// Q&A Glen Coben, Principal Glen & Company Architecture in New York City Recently, TFS sat down with Glen Coben of Glen & Company Architecture to talk about his vision of restaurant design and where he sees his firm headed.

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ho had the most impact on your career?

My Father because as an engineer, he introduced me to the idea of creating places. My daughter because she inspires me. David Rockwell because he raised the bar so high in forcing people to take notice of a restaurant’s design. My team, because without them, I couldn’t have as much fun as I have!

Washington Park, Jonathan wanted a completely open kitchen, to the point where we had the guests enter the “kitchen” in order to get to the stair that led to the bathrooms! That was cool! You cannot do that today with the Fire department!

talking about his vision of a restaurant. I loved it! Chefs are brilliant, creative people. I never tire of the experience and seldom have trouble understanding their vision. Some restaurateurs can be challenging if they haven’t spent time cooking!

How do you figure out what the chef and restaurateur are trying to accomplish? Is it difficult to “get in to their head”?

I just spent three hours with a chef

How has restaurant design evolved in your years in the business?

The expectations that the design matters so much have evolved enormously over the years. First it was

How does restaurant design differ from retail design?

Other than the obvious….they are pretty similar! Good restaurant design is about managing the guest and how they experience the space. It also factors in how service occurs….food out of the kitchen and dirty dishes back in. The guest should not be aware of these issues. Good retail design takes these same factors into the equation. Also, the natural flow when someone enters a retail store is to go “right.” That’s why we put the bar on the right side!

Are you a proponent of open kitchens?

Within reason! I love the sights and sounds of open kitchens, but they have to relate to the menu and service program. When we designed

Glen Coben, Principal of Glen & Company Architecture in New York City

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all of the design-related TV shows…. renovate this, flip that. Then the food critics started to become architecture and design critics and dedicate paragraphs to the design. Look, I believe what we do is important, but it supports the dining experience. But the design isn’t more important than the food or service or wine program!

With 47 New York restaurants in your portfolio, what’s your read on what makes New York restaurants unique?

New York is the center of the universe! Just like Frank Sinatra said, “if you can make it here, you can make it anywhere…”

Many people in the industry believe that you were responsible for the resurrection of Jonathan Waxman’s career. What did you learn from that experience?

I designed Washington Park, which sort of served as his comeback restaurant. I had nothing to do with his resurrection. I am proud to see that the public has become reacquainted with his cuisine….he is a gentle, passionate and creative person who I was proud to have worked with. My biggest lesson was to check my ego at the door….architecture and design is a service profession. We are here to

Sustainability used to be a scary word for us because the products were always more expensive than the conventional products. The industry is changing this, and we will always specify something “green” before we specify something that is harmful or not good for the environment. deliver on someone’s vision. It is not about me…it is about the chef. I live by that statement everyday!

have loud music and uncomfortable chairs. At least in the ones we have designed!

How did you develop your concept of half-hour stools?

I began to ask my clients how long they wanted their guests to stay in the restaurant. Quick-turn restaurants cannot allow diners to sit for too long. That’s why some restaurants

Many of your clients talk about your sketches. How did that style evolve and how does it help you do a great job for your clients?

Sketching is the best way for me to communicate with my clients. My words are important, but when I draw something in three dimensions, they can start to visualize what I am talking about.

that’s why I do this. There will always be a next generation of designers - we are in the same type of fraternity as chefs - we learn from the masters and then go out on our own. That’s what I did, and I am hopeful that some of my people will do the same! As long as they don’t steal my clients!

Are you loyal to certain vendors, or is your approach to continually go out to bid?

Both. We are very loyal to the people who have done amazing work. That being said, we need to keep our eyes and ears open to new talent, techniques and skilled craftspeople.

What projects are currently on your drawing board?

Oh lots of things. We just completed a restaurant in Bangkok. We are working on a couple of sweet restaurants in Greenwich Village. We are designing a rollout of juice cleanse/wellness quick-serve restaurants in Connecticut. We are also designing some really cool spaces and places for CYBEX, the fitness equipment company. There are a bunch of hotels on the boards and a few secret projects!

When you begin the design process, how do you determine the expected life span of a restaurant?

I always assume the restaurant will be around for the length of the lease. Or longer! I get very sad when they close.

So much time, effort and money are spent on places that close early.

Fashion 26 Hotel Bar Design

Could you teach someone to do what you do? Do you see a next generation of restaurant designers emerging?

I teach everyday. And I learn every day….from my team of amazing architects and designers. From my clients and my family and friends.

Designing these kinds of places is a deeply personal thing for chefs….

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Fashion 26 Hotel Lobby

What impact have culinary trends like sustainability and “farm to table” had on your designs?

Sustainability used to be a scary word for us because the products were always more expensive than the conventional products. The industry is changing this, and we will always specify something “green” before we specify something that is harmful or not good for the environment. We are working on a hotel in midtown that will be LEED silver. We must leave the planet in better condition than we received it….it is our duty as responsible professionals!

Have you ever considered working on projects outside the New York City area?

We have done projects around the world! I hope we will continue to do so.

In our increasingly technologically advanced era, it would seem that computers would make your job much easier. Why, then, do you stick to paper for all your design work?

I am the only person in my office who doesn’t draw on the computer!

// NEWS

AWARDS

Stephanie & Albert Lasher Among AJC Honorees This year’s American Jewish Committee gala at the Bronx Botanical Gardens on June 12, 2012 will be special for so many reasons. The AJC’s Food Service Division’s Human Relations Award Dinner once again will be among the highlights of its calendar of events.

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his year’s honorees will be Bryan O’Rourke, President and CEO of Cardinal International, a Pine Brook, NJbased supplier of restaurant glassware and tableware, and Mr. and Mrs. Albert and Stephanie Lasher, the presidents of DMS Corporation and Tri-Metro Inc., respectively. The Corporate Leadership Award will be presented to Advantage Waypoint, and accepted on their behalf by Divisional President Mark Hanson. Advantage Waypoint is a fully integrated conglomeration of nine top foodservice brokerages. Stephanie Lasher is a native New Yorker. She earned her BA degree from NYU, going to school part-time while serving as press and scheduling secretary to Mary Lindsay, wife of Mayor John V. Lindsay. Subsequently, Stephanie earned an MBA in public accounting from Baruch College. Albert, also a native New Yorker, graduated from Brooklyn College with a BA degree, and proceeded next to the Columbia School of Journalism where he earned an MS in Journalism. His early career included stints

Last year’s event raised some $150K to benefit one of America’s oldest and most respected human rights organizations.

Each honoree brought a unique and heartfelt perspective to the dais. at The Wall Street Journal and Business Week before becoming assistant to the chairman and director of corporate relations for the Lily Tulip Cup Corporation. Albert and Stephanie were married in 1967. They had four children: Risa, Renee, Ian, and Micah. They ran several companies together, starting with Disposables Marketing Services Corp. in 1969, and subsequently including Network Associates, NADCO, Tri-Metro, and RDA. They have been meaningfully

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engaged in a variety of not-for-profit community enterprises. Albert also teaches magic to young people and plays tennis, and Stephanie serves on the boards of their co-op apartment and a local political club. Both are active at Congregation Rodeph Sholom, where they have been members for almost 40 years. Founded in 1906, the AJC’s mandate has always been to protect the rights and freedoms of all individuals as the best way to ensure the safety and security

of Jews and other minorities around the world. The AJC seeks to build human bridges of mutual respect and understanding between religious and ethnic groups, defend religious freedom and church-state separation, safeguard democracy, pluralism and the rule of law, fight anti-Semitism and bigotry, strengthen U.S. and international support for Israel, and encourage Jewish continuity while also monitoring human rights both at home and abroad. Last year’s event raised some $150K to benefit one of America’s oldest and most respected human rights organizations. Each honoree brought a unique and heartfelt perspective to the dais. After an impassioned introduction by veteran rep and PBAC Marketing partner Michael Posternak, Tedde and Jim Reid outlined their charitable work in Africa and in Chicago, and Ritz-Carlton designer Marty Friedman described for the attendees his amazing journey in the industry. The event’s success would have been impossible without the indefatigable work of the AJC’s Lenny Myron.

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// NEWS

CHARITIES

NYC Food Trucks Team With Citymeals-on-Wheels To Benefit Homebound Elderly Helping out New York City’s homebound elderly never tasted so good! For the first two weeks in May, New Yorkers will be able to do good by eating well as part of an exciting new partnership between Citymeals-on-Wheels and the New York City Food Truck Association designed to raise funds for homebound elderly New Yorkers.

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aking place from May 1-15, 2012, 35 food truck vendors are collecting donations from their customers in support of Citymeals-on-Wheels, a notfor-profit organization that raises private funds to prepare and deliver weekend, holiday and emergency meals to the homebound elderly throughout the boroughs of New York City. To help bolster the fundraising efforts, at least two vendors each day will also donate five percent of that day’s revenue to Citymeals.

Participating in the program are some of New York City’s most in demand truck vendors including: Andy’s Italian Ices, Big D’s Grub Truck, Bongo Brothers, Coolhaus, Cupcake Crew, Desi Food Truck, Eddie’s Pizza, Frites’N’Meats, Gorilla Cheese, Green Pirate Juice Truck, Kelvin Natural Slush Co., Kimchi Taco Truck, Luke’s Lobster, Marky Ramone’s Cruisin’ Kitchen, México Blvd., Mexicue, Mike ‘N’ Willie’s, Milk Truck, Morris Grilled Cheese, Mud Truck, Nuchas Empanadas, Palenque Columbian Food Truck, Pera Turkish Tacos, Phil’s Steaks, The Red Hook Lobster Pound Truck, Rickshaw Dumpling Truck, Schnitzel & Things, Shorty’s, Souvlaki GR, Sweetery NYC, Taim Mobile, The Treats Truck, Valducci’s Original Pizza, Van Leeuwen Ice Cream, and

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// NEWS

OPENINGS

CB5 Teams With Brenwood Hospitality To Debut New Nutmeg Hotel Behind the steel fencing that hides the former Howard Johnson Hotel, a fixture in the tony Riverside neighborhood for many years, Brenwood Hospitality Group is preparing to introduce Fairfield County later this month and its out of town visitors to the new J-Hotel and eleven14 Kitchen, a multifaceted contemporary respite and dining destination.

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nvolved in this project is Greenwich based cb5 Restaurant Group, a premiere hospitality concept firm that has spearheaded the development of over 130 restaurants and bars throughout the country, and designer David Ashen of d-ash design, a New York-based interior design firm that specializes in the hospitality industry and combines innovative design with functionality.

General Manager John Sheedy has been in the hotel industry for 30 years and has worked in luxury hotel properties in Ireland, Germany and here in the United States. Career highlights include, The St. Regis and Four Season’s Hotels in NYC before joining Drew Nieporent of Myriad Restaurant Group and Starwood’s W New York as Food and Beverage Director. Sheedy then went on to Hilton Hotels and Resorts in Westchester, and subsequently took on the role of developing and supporting additional Hilton properties in Boston and New Jersey.

As General Manager of The J Hotel and eleven14 Kitchen, Sheedy oversees every aspect of this high concept hotel and restaurant.

Guests are greeted in the lobby which has a gallery like feel to it, featuring projected artwork on the walls, exposed concrete, a polished stainless steel check-in desk, and various sitting areas that include a large library with a free floating steel fireplace and contemporary furnishings.

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Upon entering the restaurant, the main feature is a path through the open pantry shelves that are lined with pickled vegetables, infused vinegars and oils, and an array of freshly baked breads, providing a sneak peek into the kitchen’s food preparation.

The expansive dining room consists of an eclectic mix of sofas and chairs that have a more residential feel and are designed to allow small and large groups to have privacy, while still being a part of the entire scene. Warm leather and color splashes throughout make the room cozy and comfortable, while exuding a lively spirit.

Unlike anything that exists in the region, the design brings the indoors out, by taking a mix of furniture, including leather sofas, club chairs and tables to create an outdoor living area that is protected from the weather by a clever system of trellises that will allow the outdoor area to be used for much of the year. On property will

Africa, where he grew up living off the bounty of the land.

The menu is New American, and as such, incorporates the Chefs many global influences, locally sourced seasonal ingredients whenever possible, and a nod to sustainable practices. The backdrop to the bar and restaurant is a stunning wood-burning open hearth, clad in custom copper panels. Pure theatre is combined with wood-fired cooking in full view, where seasonal flatbreads, roasted vegetables, market fresh fish, and free-range poultry and grass-fed beef preparations take on the wonderful smokiness of the wood. Vibrant salads, comforting pasta dishes, and artisan foods, such as a revolving cheese selection, round out the innovative menu.

An artisan in his own right, Chef Kwaku Dongo will be introducing his chocolate confections in the form of the Chocolate Lab, a unique sweet

Spearheading the restaurant and catered events is Executive Chef Francois Kwaku Dongo, most well known for his years at Wolfgang Puck’s Spago in West Hollywood and Chicago.

be a series of lush gardens, a resort style pool and sunning area, outdoor bar and dining, and special event grounds.

“There is an outdoor fireplace and a cascading water feature, that all combined, provides the space with a unique energy - day and night,” says Designer David Ashen.

Spearheading the restaurant and catered events is Executive Chef Francois Kwaku Dongo, most well known for his years at Wolfgang Puck’s Spago in West Hollywood and Chicago. eleven14 Kitchen pays homage to the Chef’s upbringing on his grandmother’s cocoa farm in Côte d’Ivoire, West

shoppe and café located just inside the hotel lobby. His pure, rich cocoa creations will feature handmade truffles and filled chocolates, all handsomely packaged, as well as pastries, coffee, and sandwiches and quick fix foods for hotel guests on the go.

The bar and lounge, one of the largest gathering spaces in the area, is another sleek and sophisticated element to the grand setting. Top shelf spirits, chef centric and classic cocktails, craft beers, and an impressive wine program will make this a prime social destination.

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// NEWS

EVENTS

Connecticut’s First ‘VegFest’ Promotes An Alternate Lifestyle The first-ever “VegFest,” took place last month at the Connecticut Convention Center in Hartford. The inaugral event brought together experts on vegan and vegetarian living for a “whole body, mind and spirit” experience.

Your ideal weekend meals might involve bacon and eggs for breakfast, a burger and beer at lunch or maybe a medium-rare filet mignon at dinner.

But the organizers of the Connecticut Vegetarian and Healthy Living Festival were hoping that consumers might rethink those plans, at least for a couple of days.

The festival was spearheaded by

Ani Tirpan, owner of Wholesome Creations in North Haven. Tirpan’s business makes all natural, vegan and gluten-free salad dressings. While promoting her products at a vegetarian festival in Seattle last year, Tirpan started thinking, and concluded that Connecticut was due for a similar event.

But where other comparable festi-

vals focused primarily on diets and nutrition, Tirpan wanted to incorporate the entire vegan lifestyle into Connecticut’s version.

“It wasn’t just about food,” she said.

“It was about compassionate living, caring about the environment, reducing carbon footprints, using products not tested on animals.”

The two-day event welcomed pro-

fessionals from several disciplines: chefs, nutritionists, holistic practitioners, green energy providers, makers of vegan beauty and personal care products, animal advocates, life coaches, yoga and meditation instructors, filmmakers and entertainers.

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// NEWS

COMPETITIONS

NJ Culinary Art Students Compete For Bragging Rights Lined up in clean chef ’s whites and paper toques, five teams competed last month in Atlantic Cape Community College’s Academy of Culinary Arts annual Student Iron Chef Competition - the school’s version of the popular television show - were nearly breathless waiting to find out the secret ingredient.

Would it be clams? Squid? Or scup, the decidedly unglamorous bottom dwelling fish species known around here as porgie? Porgie it was.

And by the end of the six-hour exercise in which the teams of five students each were judged on communication, presentation, and other skills about 20 dishes had emerged from the kitchens, all featuring the firm, mild-flavored white fish. There were porgie tacos, porgie puffs, pork-fried rice porgie. Porgie was made into soup and served with pasta. It was stuffed, roasted, and pureed. Even a particularly alliterative dish featuring poached porgie with polenta made it into the competition.

“This really gives the students a

chance to work as a team, devise recipes, and execute them under the pressure of competition with that secret ingredient in each dish. And it’s fun,” said chef Vincent Tedeschi, an instructor who conceived the student iron chef competition eight years ago.

Weeks before the contest was held, administrators told participants they would be working with clams, squid, or scup. With the secret ingredient still under wraps that Monday morning, each team had time to strategize before the staggered competition began. Some went in armed with recipes that could be adapted to any of the species, while others tailored specific preparations for each seafood.

Some teams used only ingredients

“The competition fits in particularly well with the ACCC academy’s mission to provide two-year associate degrees in culinary arts by broadening students’ exposure to real-world situations.”

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provided by the school, while others created from-scratch components such as their pasta or sauces.

No one actually believed the secret ingredient would be the lowly scup/ porgie. What chef puts scup on a

menu? some wondered. “It is one of the species that fisheries are now trying to promote,” Tedeschi explained.

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// NEWS

HONORS

Statue Of Liberty Food Service Operator Hill Vies For National Honors An independent panel of judges has selected the finalists for the National Restaurant Association’s inaugural Operator Innovations Awards.

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hree finalists in each of five categories - Sustainability, Technology, Food Safety, Health & Nutrition, and Menu Development- will be brought to Chicago for the Association’s 2012 Restaurant, Hotel-Motel Show this month.

The winners in each category, plus an Innovator of the Year selected from all finalists, will be announced live during Destination: Celebration.

“The Operator Innovations Awards is designed to celebrate and encourage continued advancement in the restaurant industry, while shining a spotlight on industry-leading innovators who inspire other restaurant operators to new heights,” said Jack Crawford, Convention Chair for NRA Show 2012 and President and CEO of Ground Round Independent Owners Cooperative, LLC. “This first year’s operator finalists are driving innovation and excellence in execution, fueling customer satisfaction and profitability.”

Leading the finalist roster for The 2012 Operator Innovations Awards For Sustainability is New York City based Evelyn Hill, Inc. While serving five million visitors to the Statue of Liberty and Ellis Island, its operator, Evelyn Hill, Inc., has applied continuous innovations since 2000 that reduce waste and conserve water and energy. 94% of waste is now recycled or composted, and their new 7,000 square foot pavil-

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// CHEFCETERA

UP CLOSE WITH METRO NEW YORK CHEFS

Jesse Schenker, Chef Recette, NYC

What inspired you to become a chef?

Where did you study culinary arts?

At a very young age I had a strong desire to experiment in the kitchen. It was very instinctual. I’ve always enjoyed eating and researching food. I went to a vocational school for culinary arts while in high school, but got the majority of my training working in professional kitchens.

What advice would you give to the next generation of chefs?

I think it is very important as a young cook to start from the ground up and learn the basics and spend a solid year in a few different kitchens absorbing different styles to eventually create your own. No matter how hard things get in your early stages, always keep your eye on the prize and push through 100% What’s the thought process in developing your restaurant’s menu? How often does it change?

I developed the menu and the format in a style that I like to eat while dining out. I like trying multiple things and

I have many mentors. Every kitchen that I spent time in, I absorbed everything I possibly could. I learned authentic Italian techniques and flavor profiles while working for Rino Balzano. I learned discipline, consistency and technique while working for Gordon Ramsay in NYC.

Chef Jesse Schenker has amassed an impressive culinary history on his way to becoming executive chef and owner of Recette, the urban, contemporary American restaurant which opened in New York’s Greenwich Village in January of 2010. Just months after its opening, Recette received glowing two-star reviews from both the New York Times and New York Magazine. Sam Sifton also called Recette one of his favorite newcomers of 2010, particularly noting Schenker’s Salt Cod Fritters as “one of the 15 best things” he ate in NYC in 2010.

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Have any mentors? What have you learned from them?

I have many mentors. Every kitchen that I spent time in, I absorbed everything I possibly could. I learned authentic Italian techniques and flavor profiles while working for Rino Balzano. I learned discipline, consistency and technique while working for Gordon Ramsay in NYC. I am constantly learning every day from my surroundings.

I wanted people to have the option of having multiple courses without a stuffy environment. The menu changes seasonally.

Do you get any or all of your ingredients from local farmer markets? Is there a farm to table approach used?

We like to use as much seasonal produce as possible. So during the spring and summer months, when there’s more available at the local green mar-

kets, we definitely take advantage of that. We try our best to obtain the freshest product possible year round.

fresh and interesting. Second was to give myself a chance to express more high end, creative fare that I wouldn’t normally be able to execute at Recette.

MWJ is basically a completely different restaurant within a restaurant one day a month.

How to did you land in New York and become owner of Recette at such an early age?

When I was 25 I knew it was time to come to NY to take it to the next level. I had always dreamed of having a restaurant in Greenwich Village. After working for Gordon Ramsay for a long while I buckled down and put together a business plan and basically busted my ass to bring the dream to fruition.

What’s “Mondays with Jesse” all about?

Mondays with Jesse was created for two reasons. First was to break up the monotony for the staff, keeping things

On the equipment side, do you have a favorite piece of equipment that you like to use and make’s your job easier?

The Vita Prep. I use the blender 5 - 10 times a day to make purees, soups etc.

In the past year at Recette, Jesse has garnered numerous distinctions, from his inclusion in Details magazine’s “America’s Best Young Chefs” and Zagat’s “30 Hottest Chefs Under 30” list to Recette being named “One of NYC’s ten most exciting restaurants” by Manhattan Magazine.

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Where will we find you in five years?

I prefer to stay in the moment and continue to improve things here at Recette. I live life a day at a time.

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// NEWS

TECHNOLOGY

Tri-State Restaurants Look To Enhance Loyalty Programs With New APP Delivery.com, an e-commerce platform that enables users to order from local restaurants and stores, announced the integration of the foursquare API, allowing customers to check in to businesses when they place an online order.

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he new foursquare integration is designed to enable users to check in when they order on Delivery.com, sort results by check-ins, as well as read and write tips.

The integration will also include usersubmitted photos, so Delivery.com users can view pictures of restaurants and dishes taken by foursquare users.

A leader in the online ordering space, Delivery.com is integrating with the foursquare service to bring new features and content to the site. Beyond being able to check in when they order online, Delivery.com users can also use the foursquare integration to find popular places in their neighborhoods by sorting Delivery.com’s network of restaurants, grocers, wine and liquor shops, and pet stores by the number of check-ins. Users can simply click “Check-ins” to see the restaurants and stores near them with the most foursquare user activity.

“Shopping online has been a singular type of business,” said Delivery.com CEO Jed Kleckner. “There is a need and interest on the part of the consumer to understand and share what other people have to say about things they want to purchase. We can provide that depth

with this foursquare integration.”

Users can easily connect to their foursquare account when they log into Delivery.com by clicking “connect.”

When a delivery or takeout order is placed, users can check in on the foursquare website through Delivery.com, so their foursquare history can now include all their favorite delivery restaurants too.

Delivery.com is a leading destination for local online and mobile ordering that connects users to restaurants and stores in their neighborhoods. Since 2004, the mission of Delivery.com has been to provide consumers and companies with fast, convenient delivery and pickup from all of their favorite local businesses while at home, at work, or on the go.

Foursquare makes the real world easier to use by providing tools that help you keep up with friends, discover what’s nearby, save money, and unlock deals. Whether you’re setting off on a trip around the world, coordinating a night out with friends, or trying to pick out the best dish at your local restaurant, foursquare is the perfect companion.

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// SPOTLIGHT

INNOVATIONS

Sani Professional Offers Cleaner, Less Expensive Surface Wipe Solution A dirty rag that is repeatedly used to clean surfaces is a breeding ground for the growth of bacteria, and a foodborne illness outbreak can cause irreparable damage to a restaurant business.

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ow, Sani Professional® is significantly advancing the industry with its introduction of Table Turners—single-use, disposable wipes that are more hygienic than cloths repeatedly used to clean surfaces. With new Table Turners sanitizing wipes, operators can run efficiently, safely, and profitably while enhancing the guest experience.

“We believe this product has the potential to change the way the foodservice industry cleans and sanitizes,” said Sani Professional Vice President Matt Schiering.“If customers knew what was on cleaning rags that are swished around in dirty water they would gag,” said Schiering. “The traditional rag and red bucket is too often the cause of cross-contamination and this risky practice needs to change.

We’re giving foodservice operators a long overdue, fool-proof solution that guarantees effective sanitization while saving the operator money.” Table Turners are pre-moistened, no-rinse sanitizing wipes that kill 99.999 percent of bacteria such as e.coli, staphyloccus aureus and shigella boydii in 60 seconds. They also kill 99.9 percent of salmonella and kledsiella pnuemonae in five minutes. Table Turners provide guaranteed sanitizing in every wipe.

Each wipe is pre-measured to deliver approximately 175 ppm of quaternary

ammonium chlorides, taking the human error out of hand mixing disinfectants. Table Turners cleans and sanitizes hard, non-porous food contact surfaces in one easy step. The wipes come in advanced Eco-Pak packaging for convenient use. And, compared to

while acting as a portable temporary trash receptacle and providing a notouch disposal.

A worker simply pulls a wipe from the Eco-Pak pouch, wipes a hard surface clean and puts the used wipe in a compartment on the dispenser. When

The Sani Professional Quat Check Kit is a reliable, easy-to-use tool designed to give operators peace of mind and assist with food safety inspections.

the cost of towels and detergents, Sani Professional wipes actually save operators money.

“The CDC believes that the war on food-borne illness is a winnable war,” said Schiering, “and our product is a more efficient way for restaurants to help win that war.”The Triple Take Dispenser is an innovative carrying and dispensing system that is intuitive and easy to use. The Triple Take bucket dispenses the no-rinse sanitizing wipe

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it’s full, the worker releases the compartment and drops the used wipes into the trash without having to touch them.

The Sani Professional Quat Check Kit is a reliable, easy-to-use tool designed to give operators peace of mind and assist with food safety inspections. The easy-to-use test kit can verify that each wipe is within the range of a 175 ppm-200 ppm ratio of quat sanitizer to water the EPA mandates. Each

kit contains a syringe, jar and bottle of quat test strips with simple instructions on how to conduct the test.

“Health inspectors are a fact of life for restaurant owners. The Quat Check Kit ensures that you can show them proper sanitizer levels, every time,” said Schiering.According to Schiering, many operators underestimate the costs associated with using the rag and bucket method. Rags need to be purchased or rented and then laundered on an ongoing basis. He said, “People say, ‘the chemicals are cheap,’ and they’re right. But what isn’t cheap is the rag rentals, which can run a restaurant hundreds of dollars a month. On average, restaurants who switch to the Sani Professional system cut their cleaning costs by 25%.” To do a cost comparison, operators can use the Cost Calculator located at www. wipeyourworldclean.com.

The calculator takes into account things like units, tables, guests and days open per year to show the cost savings of Table Turners over reusable towels. Ahead of competitors and the industry in eco-conscious design, Table Turners contains 90 percent less chemical residue vs. competitors and is less toxic than most sanitizers because it is EPA-registered for food con-

continued on page 60

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// SPOTLIGHT

Allied Metal Spinning Corporation

Bronx Based Firm Earns Prestigious Certification Allied Metal Spinning Corporation, a leading manufacturer of quality cookware, pizzaware and bakeware received national certification as a Women’s Business Enterprise by the Women President’s Organization, and its federal certification as a Woman Owned Business (WOSB).

“T

hese highly sought after certifications make Allied Metal Spinning Corporation an option for firms that are either looking to increase their spending with diverse suppliers or those that are looking to do business with federal, state, and local government agencies” says Jean Kristensen, President & CEO of Jean Kristensen Associates, LLC, a New York based consultancy that works with clients on small business certification and procurement.

“Working with diverse suppliers goes beyond good business, says Arlene Saunders, president of Allied Metal. “Many industry leaders in Food Service are reporting their Supplier Diversity programs provide opportunities for them to increase market share, get competitive pricing and obtain a higher level of customer service. We are also seeing a significant

Many industry leaders in Food Service are reporting their Supplier Diversity programs provide opportunities for them to increase

About Allied Metal Spinning Corporation

market share, get competitive pricing and obtain a higher level of customer service. increase in spending with prisons, schools, hospitals and government agencies that have federally mandated sub-contracting goals for minority and woman owned businesses.”

WBENC’s national standard of certification implemented by the Women President’s Organization is a meticulous process including an indepth review of the business and site inspection. The certification process is designed to confirm the business is at least 51% owned, operated and controlled by a woman, and meets certain standards for business integ-

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rity.

By including women-owned businesses among their vendors, corporations, and government agencies demonstrate their commitment to small business and the continued growth of the US economy.

To learn more about Allied Metal Spinning Corporation, please visit www.alliedmetalusa.com

Allied Metal Spinning Corporation is a leading manufacturer of quality cookware and bakeware with over 65 years of successful client relationships.

Our product line includes, bake ware, pizza supplies and full line of gluten-free, Asian Cookware and Hispanic Cookware. With modern facilities located in the Bronx, Allied Metal Spinning Corporation products are made In the USA and are TAA Compliant for government purchasing requirements.

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// SPOTLIGHT

DISCOUNT MERCHANT FUNDING

The Secrets of Restaurant Financing Q&A with Bobby Keon, President of Discount Merchant Funding Discount Merchant Funding is made up of a group of investors who are/were successful business owners themselves. They provide short-term funding solutions to all businesses, but specialize in providing capital to restaurant owners looking to grow their businesses the right way. Understand the challenges of running a successful restaurant comes naturally to them as most of the investors are current or past restaurant owners themselves. Every person that answers the phone has the ability to approve a deal.

They are the ones building the relationship and can quickly understand the needs of the business owner. Having a vested interest in every deal ensures that everyone working at Discount Merchant Funding makes sound decisions for the business owner.

How did you develop products specifically tailored to the restaurant industry?

We are a privately-held company made up of a number of individual investors. Each of our investors are or were successful business owners, many of which own their own restaurants. Every one of them, at one time or another, had a merchant cash advance. Much of the feedback about their experience was negative. I had each of them finish the following sentence for me: “The merchant cash advance would have been better if ________.” From there, we came up with a plan of action to make the overall cost of the money less

prohibitive – for both the restaurant industry, as well as across all industries. We recognize that owning a successful restaurant requires creativity, marketability and flexibility. In order for Discount Merchant Funding to be successful in providing capital to restaurants, our funding model had to be all three as well.

Why is Discount Merchant Financing well-suited to address the needs of restaurants?

As I alluded to, our management team consists of current and past restaurant owners who know what it takes to be

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Our point is that you can have the Taj Mahal of all restaurants, but if people don’t know you’re there, they’ll never taste your new food or see that great new bar.

successful. We are able to listen to a business owner explain what he/she wants and then truly identify what they need. If their experiences in the industry have taught them anything, it is that the restaurant business is seasonal and there will always be a need for capital. Equipment eventually needs to be replaced, consistent advertising is needed, updated signage is a must and inventory always needs to be replaced.

We understand how the industry works. Without going into detailed spe-

cifics, our business model allows for our clients access to capital, as needed, at a much lower overall cost.

Tell us about a typical Discount Merchant Financing client. What is their business situation? How do you help them?

In this industry, a typical client is simply looking for money to help themselves and their business. The typical merchant cash advance company/broker is looking to fund as much money

as possible because they are commission driven. Our typical client is made to understand the overall advantage of taking less money because when the time arises that they need more money, we will make it available with much more business friendly terms. Our client base is anything but typical; in the last 3 months alone we have funded an extremely successful franchisee, as well as an individual (boat rental industry) who was days away from filing for personal and corporate bankruptcy. In each instance, they used the money we afforded them to grow their businesses – not simply pay bills. The franchisee bought 2 more stores and the boat rental entrepreneur moved locations and bought new equipment.

Do you work only with existing restaurants, or do you provide start-up capital for restaurants as well?

Generally, restaurants need to be up and running for 6-12 months before a merchant advance company will consider providing capital. Here at Discount Merchant Funding, we will provide capital to newly owned/opened restaurants. So, if you can get yourself open and running for 3 days, we’d love to talk to you.

How has the Internet affected your business model?

I think the internet plays a significant role in providing information to prospective clients about us and our company. I will admit, though, I am not overly fond of the internet. My experience is that people are less forthcoming when communicating electronically. The only electronic communication that should take place over the internet

is the providing of documentation.

Maybe I am old-fashioned, but if you have a question, call me. We make a majority of our “underwriting” decisions based on conversations with our clients. Don’t get me wrong, the numbers need to make sense and we need to know if anything that could adversely affect their ability to pay us back is going on, but we are looking for people who truly want their business to succeed and you just can’t get that from an email.

What role do industry trends like sustainability have in Discount Merchant Financing lending decisions?

It is something to consider on a case-

What is the most challenging aspect of restaurant financing?

That’s easy…making the business owner understand that our money is best used outside the restaurant – not to simply pay bills. Whether it be on advertising or expansion… you should be using a large portion of our money to draw in customers, produce more sales and ultimately more profit. If a restaurant is in business 2-3 years and things have been relatively flat, we find owners looking for money to help increase sales. Inevitably, they want money to re-do their menus or buy new tables or upgrade their bar. Our point is that you can have the Taj Mahal of all restau-

Believe it or not, it is alarming how many business owners have taken merchant cash advances and really do not understand how these advances work, how they should be using the money and how it works into their daily cash flow. by-case basis. It probably would have an effect on the amount of money we would fund, but it would not be a determining factor on whether or not we want to invest in the business. For example, let’ s assume it is a down economy as we saw in late 2008 through 2009.

An owner of 6 Domino’s restaurants is looking to purchase 2 additional stores.

Let’s say each of his stores are profitable, we will look to give him what he needs to get those stores because history says he will have them profitable in a short period of time. On the other hand, at the same point in time, a different owner of just one store, which currently breaks even, is looking to purchase those same two stores, we’d probably take a long hard look at giving him much less.

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rants, but if people don’t know you’re there, they’ll never taste your new food or see that great new bar. We’d like to see them spend a portion of the money on advertising or new signs on the front of the building. This will draw people in and increase sales.

What lessons has the company learned from your years in restaurant financing?

Believe it or not, it is alarming how many business owners have taken merchant cash advances and really do not understand how these advances work, how they should be using the money and how it works into their daily cash flow. We find ourselves talking our clients into taking less money or delaying the advance because their

business’ cash flow simply will not “survive” paying us back. We will never put our clients “backs against the wall”.

They have to know that we are always there to help them if something comes up. Too many of our competitors are only concerned with their own bottom line. Our default rate is less than 1%; what this means is that by building our client base through one-on-one relationships, we fully understand how much money a business needs and can afford to repay. Every one of our clients will speak to a decision maker and an investor. The deal simply has to make sense for everyone involved.

From your perspective, how did the recent recession affect the industry?

Unfortunately, the under-capitalized restaurants could not survive. It created opportunity for those restaurants who were properly funded to expand and/or take advantage of the fact that there were less choices available to the local population. With local governments offering tax breaks/incentives and rents being at all-time lows, the smart restaurant owner took full advantage.

What changes do you foresee in the restaurant industry in the next decade?

I think we will continue to see more and more people dine outside the home.

With more and more families having two working parents with children involved in extracurricular activities, there is less and less time to prepare meals in the home. Only the economy will dictate where the money is spent; whether it be in a fast food restaurant or a dine-in restaurant. The restaurant owners that create the brand and does the necessary to attract new customers now will be rewarded in the not too distant future.

For more information on Discount Merchant Funding visit www. discountmerchantfunding.com or contact at 888-709-FUND & sales@discountmerchantfunding. com

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// INSURANCE

FIORITO ON INSURANCE

Four Common Workers’ Compensation Don’ts Businesses are running leaner, which makes the loss of experienced workers due to injuries a bigger threat to operations. Talking to your HUB advisor to reassess your risk management strategies can help you prevent injuries and reduce insurance coverage costs.

M

ost employers look at Workers’ Compensation as simply an unavoidable cost of doing business. When rates are low, you may think “out of sight, out of mind”. It’s not until you are hit with a rate hike that you may really start thinking about Workers’ Compensation rates.

Avoid these common Workers’ Compensation mistakes.

Understand Your Experience Mod Workers’ Compensation insurers use a combination of factors to adjust premiums, including experience mods (experience modification or Premium to loss ratio). This is the debit or credit that either increases or decreases your premium based on the number of claims you have. Since your mod follows you, it is important to minimize risk in your workplace to improve your accident record.

One example of a group that reduced these risks and saw the benefits was a large restaurant chain that had an experience mod that was running wild – 22% debit, which is equal to an experience rate mode of 1.22. After four years of being diligent and working with the proper broker, helping with hiring aspects, they were able to bring this down to .92, therefore a

Bob Fiorito, Vice President, Business Development at Hub International

22% debit to an 8% credit.

Don’t Believe Workers’ Compensation Expenses Are Out Of Your Control Cost reduction starts at the hiring process. Initiate effective interview techniques and background checks to help ensure the right people are hired for the right jobs. Nevertheless, there’s no way to completely eliminate the possibility of injuries in a workplace. Therefore, it’s equally important to have an effective returnto-work program in place to help injured workers return to work as soon as possible and reduce the cost of their claims.

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Don’t Neglect Cost Containment And Injury Management When Workers’ Compensation Premiums Go Down Safety should be an unyielding focus at all times. This will not only help your organization reduce your number of claims, but also keep rates low over the long-term. Keep an eye on the issues that frequently impact the costs of claims, such as medical care costs and lost wages. Also, remember that open claims mean escalating costs and negative impacts to your mod factor. The bottom line is that the preventive actions you take today will save you money in the future.

Don’t Miss The Connection Between Cost Containment And Worker Retention Studies have shown that while fewer accidents occur among skilled workforces, even they are not immune. A large part of whether or not an injured employee returns to work is based on how their employer responds during and after recovery.

An important part of your response is having a return-to-work program that includes maintaining constant contact with all injured workers and their health care providers to monitor how they’re recovering and when and how they can get back to work as soon as possible. Employees that are kept in the loop with periodic phone

calls about what is happening at work in their absence are more likely to return. On the other hand, employees that feel forgotten, undervalued and disconnected are less likely to return.

Look at Workers’ Compensation as a tool to improve your bottom line.

Make an effort to keep your rates low over the long-term. Take the time to talk to your advisor about how to protect your employees while taking advantage of significant savings.

To identify and better understand the risks your business may face as well as address specific questions you may have regarding your current coverage, contact Robert Fiorito at 212338-2324 or robert.fiorito@hubinternational.com or visit www.hubfiorito. com Robert Fiorito, serves as Vice President, Hub International Northeast., where he specializes in providing insurance brokerage services to the restaurant industry. As a 20-year veteran and restaurateur himself, Bob has worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth” dining establishments.

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Hospitality Ball, from page 25

Sani Professional, from page 50

spots in New York City and Long Island including Uncle Sam’s and “Malibu” Beach Club. He is also a founding member of the Long Island Hospitality Ball’s 1980s forerunner, the Bartenders’ Ball, serving for several years as chairman.

Steve Haweeli, founder and president of WordHampton Public Relations, the region’s number one hospitality PR firm, in addition to being known for strategic counseling, media expertise and as an early adopter of social media to build brand reputations, is responsible for the creation of Long Island Restaurant Week, Hamptons Restaurant Week and Long Island Restaurant News.

Larry Romer, a 30-year veteran of the beverage industry, since 2004 has overseen the spirits business for Southern Wine & Spirits of New York and for many years held senior roles with Jim Beam (Future Brands), The Coca-Cola Bottling Company and the Paddington Corporation. Coming full circle with this award, Romer was a sponsor of the fundraiser’s forerunner, the Bartenders’ Ball, in the 1980s.

The Long Island Hospitality Ball, reflecting the breadth and depth of the region’s now mature hospitality business, was modeled on the Bartenders’ Ball, an annual fundraiser, originating in 1978, that spread to Long Island and other major markets from Washington D.C., to aid local charities and honor industry leaders.

Tickets are $100 per person and include event entry, parking, entertainment, and, unlimited food and drink from 7:00 p.m. to 11:00 p.m. Platinum Level is $1500 and includes eightevent-tickets and a Platinum Journal Page. Gold Level is $1000 and includes four-event-tickets and a Gold Journal Page. Journal advertising is available as follows: a full page is $300, a half page is $150 and a listing is $75. Opportunities for industry sponsorship are also available.

tact. No additional water is needed to rinse surfaces and the material is 100 percent High Density PolyPropolyene, which is recyclable. Operators should contact their recyclers to determine if they can handle non-solid state materials. The wipes are safe to use in the front-of-house in the dining room, host/hostess station, counter tops, and beverage dispensers as well as in the back-of house on food prep tables, non-wood cutting boards, food carts,

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exterior surfaces of food mixers, kitchen appliances, steam tables and other similar hard non-porous surfaces. Sani Professional is a division of PDI, Inc., the global leader in the manufacture of single-use, non-woven wipes. Sani Professional offers an array of disposable hand wipes, hard surface wipes and cleaning accessories that make commercial cleaning convenient, safe, cost efficient and environmentally friendly. It is a fast growing solutions

provider for the cleaning, sanitizing and disinfecting needs of food, industrial, healthcare, hospitality and other broader away-from-home operations. Committed to the prevention of community-acquired infections (CAI), Sani Professional offers products that are EPA-registered and food code compliant to meet food safety industry standards. For more information visit www.wipeyourworldclean.com.

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// NEWS

ENTREPRENEURSHIP

Samuel Adams Brewing Launches Tri-State Expansion Of Entrepreneurial Program With a focus on helping small businesses related to food, beverage, craft brewing and hospitality, Brewing the American Dream provides loans and industry-specific coaching, mentoring, and educational resources to business owners who find it difficult to access the capital and guidance needed to sustain and grow their businesses.

T

he Boston Beer Company recently announced the national expansion of the Samuel Adams Brewing the American Dream® program. With a focus on helping small businesses related to food, beverage, craft brewing and hospitality, Brewing the American Dream provides loans and industry-specific coaching, mentoring, and educational resources to business owners who find it difficult to access the capital and guidance needed to sustain and grow their businesses.

“In fact, a recent study showed lending to small businesses has stalled and consequently small business growth may be slowing. The bottom line is that public-private partnerships that deliver real value to small business owners like Brewing the American Dream are needed now more than ever.”

While in the past only a handful of regions had access to the program, today’s national expansion of Brewing the American Dream will target at least $1 million in new loans, expanded for the first time to recipients across the country, with significantly increased access to its high-impact one-on-one mentoring and coaching activities.

Additionally, the nationwide program includes the introduction of the new Brewing the American Dream Online Community, the first online resource to provide small business owners in the food, beverage, and hospitality sector

In fact, a recent study showed lending to small businesses has stalled and consequently small business growth may be slowing. The bottom line is that public-private partnerships that deliver real value to small business owners like Brewing the American Dream are needed now more than ever. with a comprehensive platform of tools to help their businesses succeed.

Working in partnership with Accion, the country’s only nationwide micro lender, Brewing the American Dream has already provided more than $1 million in micro-financing to close to 150 businesses, and created or saved nearly 1,000 jobs. Just as importantly, since it began a few years ago the program has offered one-on-one coaching and advised nearly 3,000 small business owners in the food, beverage, craft brewing, and hospitality industries throughout New England, New York, Chicago, Pennsylvania, and Ohio.

“I think a large part of the program’s success is due to our ability to offer in-depth expertise and advice that comes from living and breathing the food and beverage industry every day.

We understand the challenges because we’ve been there; I’ve been there. From being turned down by banks 28 years

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ago when I was just starting out and desperately needed funding, to figuring out how to distribute my product, I know firsthand what these small business owners are going through and sincerely believe that Brewing the American Dream can help them overcome many of their obstacles.”

As part of its national expansion in 2012, Brewing the American Dream will extend its speed coaching events into Los Angeles, Denver, Washington, DC, San Diego and Austin. These events will also continue to be held throughout the year across New England, New York, Chicago, Cleveland, Cincinnati and eastern Pennsylvania.

Harman also confirmed the importance of the educational component of the program. “Since the Small Business Administration recently announced it will make cuts to its counseling and training programs that accompany microloans, it’s extremely important to

have resources like Brewing the American Dream that can fill the education gap that’s so critical to small businesses success.”

The Boston Beer Company began in 1984 with a generations-old family recipe that Founder and Brewer Jim Koch uncovered in his father’s attic. Inspired and unafraid to challenge conventional thinking about beer, Jim brought the recipe to life in his kitchen. Pleased with the results of his work, Jim decided to sample his beer with bars in Boston in the hopes that drinkers would appreciate the complex, full-flavored beer he brewed fresh in America. That beer was aptly named Samuel Adams Boston Lager®, in recognition of one of our nation’s great founding fathers, a man of independent mind and spirit. Little did Jim know at the time, Samuel Adams Boston Lager soon became a catalyst of the American craft beer revolution.

Today, The Boston Beer Company brews more than 30 styles of beer. It relentlessly pursues the development of new styles and the perfection of classic beers by searching the world for the finest ingredients. Using the traditional four vessel brewing process, the company often takes extra steps like dry hopping, barrel aging and a secondary fermentation known as krausening.

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// BOOK CLUB

CHOICE FOOD SERVICE BOOKS

People’s Pops

by Nathalie Jordi, David Carrell & Joel Horowitz Welcome to TFS’s new feature, TFS Book Club. Here we’ll talk to some of the most prominent food industry authors about their books and what you can learn from them. This month, we have Nathalie Jordi of People’s Pops in New York City, and author of the book, People’s Pops.

What was your goal in writing this book?

What did you find was the most challenging part of writing a book?

Nathalie Jordi: We wanted to encapsulate our experience at People’s Pops over the last four years, from recipe development to fruit sourcing to growing the business. We also wanted to provide inspiration for what to do with the abundance of summer fruit that grows in our lucky part of the world.

Going back to the very beginning – making a batch of ten pops. Our batches are comparatively small, but we had to reverse engineer all our recipes so that they tasted just as great in the kind of really small batch you’d make at home. It was challenging, but getting back to our roots was also a fun exercise in nostalgia.

What inspired you to write the book?

Our customers are always asking us for our recipe and our story, so we decided to put them all together in one beautiful package. It’s been really fun. It’s a book for anyone who loves delicious, sweet, farm fresh summer treats.

What is your favorite recipe in the book, and why?

Our batches are comparatively small, but we had to reverse engineer all our recipes so that they tasted just as great in the kind of really small batch you’d make at home. cal fruits like mango, coconut, tamarind, papaya, avocado and citrus, and sometimes spiked with chile pepper.

We love these, but because most of them are made with fruits that don’t grow in our area, we’ve rarely attempted to replicate their flavors. This combination, however, is one locally sourced way to pay homage to that delicious tradition.

I have a few favorites: Peach & Jalapeno Peach & Jalapeño: There’s a really extensive tradition of Mexican ice pops known as “paletas” made with tropi-

Watermelon & Cucumber Watermelon & Cucumber: The two most refreshing fruits to freeze into ice pops are watermelons and cucumbers. This recipe, one of the first Joel

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and Dave ever made, is the perfect antidote to a really sweaty day.

Cucumber, Elderflower & Tequila Cucumber, Elderflower & Tequila I love because it’s incredibly sophisticated, but satisfying, too. It’s got these great decent bones made up of cucumber and elderflower, two really clean, gentle, wholesome flavors, but the tequila gives it a dirty, spicy edge.

Blackberry & Rose Blackberry & Rose: it’s delicate, ladylike, almost Victorian-tasting.

What’s next for People’s Pops? Any plans for expansion or a television show? How do you plan to continue building the People’s Pops brand?

We think the best way to build the People’s Pops brand is to provide a delicious product, exceptional service and a fun environment for everyone involved, so we are going to continue working hard to do just that!

Any plans for a second book yet?

Nope, not yet! Right now, we’re just focusing on selling our first book. It’s available in our shops, on the internet, and bookstores everywhere.

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// EYE 2012 Annual Club Managers Vendor Exposition

E

YE notes that the 2012 Annual Club Managers Vendors Exposition and reception was well-attended and highly informative. EYE enjoyed the highly informative seminar program. Dawn M. Proc of VCT Communications helped attendees improve their member communications, and The Treiber Group led a session on the various types of insurance that clubs need to carry.

Bill Starbuck and Jim Kennedy of the Network Support Company instructed club managers on using new

technologies like iPads and cloud computing. James Heggie III of Merrill Lynch Wealth Management helped attendees understand their retirement planning options, including IRAs and 401(k)s, while Frank McCathran, the Director of Education and Club Safety at WeatherBug, led a session about the various technologies available to club managers for tracking weather and informing members about incoming storms. The event was both informative and enjoyable for all attendees.

Show participants Stacey Patch, Jenn Cajthaml, Dawn Wagner and Kevin Moran network at the cocktail party.

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Steve Maronian of Sweet Lisa’s Exquisite Cakes

Sabina Zetrenne of Front of the House

Christina Daley and Stefanie Glasser from Gourmet Kitchen exhibit food for participants to sample

Lindsay and Larry Carter from Supreme Talent

Kevin Petri and Michael McClearly of Jonas Software & ClubSystems Group exhibit the latest technological offerings for clubs

The team at Send in the Clowns

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// EYE DiCarlo’s Annual Buying Show

E

YE notes that it was well worth the trip to the East End of Long Island for DiCarlo’s Annual Buying Show. The two generations of DiCarlo’s have been able to stay ahead of the curve by keeping it local since 1963.

With that local focus in mind, the show featured cheeses, vegetable, meats and seafood that were representative of the over 1000 local ingredients that DiCarlo offers its diverse customer base.

The magnificent Inn & Spa at East Wind in Wading River was a spectacular backdrop for DiCarlo’s guests to over 175 vendors to take advantage of ordering discounts, learn about new products and taste delicious samples.

EYE visited with notables including Tyson’s Bob Taney, Brakebush’s Joe

Magellan’s Angelo Rammuni (R) showcased the firm’s much talked about Crab Cake

Palazzo, Polly-O’s Frank Primiano and Hood’s Bob Fraska. For 49 years, DiCarlo’s commitment to service, quality and competitive pricing have made it one of the nation’s leading independent distributors.

The Holtsville, New York firm is housed in a modern distribution facility with over five million cubic feet of dry, refrigerator and freezer storage space giving them the ability to purchase in large volume and to offer the Metro NY food service operator the highest quality products at the best possible prices. EYE notes that DiCarlo’s Pallet pricing program was a big hit at this year’s event. It should be quite a celebration as DiCarlo celebrates its 50th next year.

Paul Lalima (L) led the Fontanini Team to the DiCarlo ‘12 show

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The Market Access Team and Metro New York’s top food brokers were a key ingredient of the 2012 event

(L to R) DiCarlo’s Michael DiCarlo, John DiCarlo Jr. Vinny DiCarlo Jr and Karen Martin

Bunge’s New England Territory Manager, Bill Lovell

Ruggierio’s Long Island Territory Manager, Rich Alaimo

DiCarlo’s focus on local product brought many new items to the show floor

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Michael and Vincent DiCarlo welcomed guests

// MIXOLOGY

WITH WARREN BOBROW

Rum Trends In Metro New York As I move forward through spring to summer- my desire for seasonality in the cocktails that I enjoy takes on deeper, flavor-driven dimensions. For all the great liquors that my bar holds, the one that I keep coming back to as the weather warms is Rum.

F

ortunately as a Rum Judge for the Ministry of Rum- I’m uniquely qualified to speak about the nuances and charms of one of history’s most misunderstood spirits. Rum is the bad-boy of the bar. For all those people who have spent time in a Tiki-Bar, I’m sure you’ll concur with me with regard to the immense pleasure that Rum can give them. But with this pleasure can come a warn-

ing. I’ve stressed in my recipes the desire for responsible drinking. I do believe that you can drink stronger drinks (as in Tiki-Bar style cocktails).

Just do me a favor, if you are making them according to my recipes, please do yourself a favor, have fewer of them. And if you plan on driving, please ask someone else to drive or better yet, take a cab.

The Spice Road is a Tiki-Bar cocktail

that you can make at home. It takes dark Rum, Tuaca (Vanilla-Citrus liqueur) Fernet Branca (just a splash of this herbaceous liqueur) Carpano Antica Formula (Sweet Vermouth) and Atlantico Reserva Solera Dark Rum. To this mixture and I’ll give the proportions in a moment, I’ve added some cocktail bitters. What are cocktail bitters? They are potent extracts of flavor that enhance and augment the already robust flavors in your glass.

Cocktail bitters bring your drinks new dimension and deepen the aromatics in your glass. The new wave of cocktail bitters are not the Angostura (a fine brand, don’t get me wrong) bitters of the past. Flavors like the Gangsta Lee’n Bitters from Brooklyn Based –Bitters, Old Men are woven with spices, smoke and get this….bacon, orange peel and smoked almonds. A cocktail such as the Spice Road needs this smoky depth to achieve the flavor balance necessary to call this drink a cocktail. Without the bitters the drink is good, don’t get me wrong on

this point. But with the bitters come depth and character unavailable with just plain bitters. You must seek solace in your cocktail augmentations because in my opinion these augmentations are as important as the liquors themselves!

In my bar there are dozens of different varieties of cocktail bitters. Bitter End, Bitter Truth, Bitter Cube, Fee Brothers, Hella Bitter, Scrappy’s and the classic Angostura all vie for a place in my concoctions. For the Spice Road Cocktail I’ve chosen bitters that speak to a dream or a flavor that I once tasted. It’s remarkable how flavor plays a part in each sip of a well- crafted cocktail. I’m lucky to have so many great ingredients to experiment with. And if you are able to buy these bitters, your drinks will make your bartending friends very nervous. Why? Because you can make better tasting drinks than they are able to. Plus, think of all the money you’ve saved!

The Spice Road The Spice Road Cocktail is as much at home at PKNY (formerly known as Painkiller) on the Lower East Side of Manhattan as it is on your home bar.

Each of the ingredients adds depth to this new classic.

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

Ingredients: • 2 shots Atlantico Reserva Dominican Republic Rum • 1 shot Tuaca • ½ shot Fernet Branca • 1 shot Carpano Antica Formula

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Sweet Vermouth Coconut Water Ice (Freeze unsweetened Coconut water in an ice cube tray overnight) Royal Rose Cardamom/Clove Simple Syrup (available at Williams-Sonoma stores) Pineapple juice

Preparation: • To a cocktail shaker, fill ¼ with regular ice and add liquers • Add 4 tablespoons of the Royal

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Rose Simple Syrup Add Pineapple Juice Shake and strain into two short glasses in which sit a couple Coconut water ice cubes Finish with a sprig of fresh mint and exactly three drops of the Bitters, Old Men Gangsta Lee n’ Bitters

PF Changs, from page 2 commitment to its customers, employees, and partners.”

P.F. Chang’s said same-store sales decreased 0.6 percent at the Bistro and 1.7 percent at Pei Wei in the first quarter because of declines in traffic.

Same-store sales trends at the Bistro were up 0.7 percent in January, nearly flat at 0.1 percent in February and down 2.8 percent in March. Trends at the fast-casual Pei Wei were down 1.4 percent in January, down 3.3 percent in February and down 0.5 percent in March.

Stephan Anderson, senior restaurant analyst with Miller Tabac + Co. LLC, said in a research note: “PFCB’s turnaround story continued in fits and starts in the first quarter and appeared to have a setback in March amid broader industrywide softness in full-service dining.”

P.F. Chang’s said it would solicit competing offers through May 31, but David E. Tarantino of R.W. Baird said in a research note: “We think the probability of a competing bid emerging is relatively low given that implied valuation is above the average for recent restaurant buyouts and given that PFCB’s operating results have continued to lag those of casual-dining peers.”

Anderson added: “Although we do not anticipate any other potential suitors now, we think any potential buyer will pave the way for greater cost scrutiny, potential closures of underperforming units and a more rapid turnaround.”

The company said Goldman, Sachs & Co. is serving as exclusive financial advisor and DLA Piper LLP is serving as legal advisor in the transaction. Wells Fargo Securities LLC and Deutsche Bank Securities Inc. are serving as financial advisors to Centerbridge, and Weil, Gotshal & Manges LLP is serving as Centerbridge’s legal adviser.

P.F. Chang’s owns and operates 204 casual-dining P.F. Chang’s Bis-

tros and the 170-unit Pei Wei Asian Diner and Asian Market, and is in

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the process of buying a majority position in the four-unit True Food

Kitchen from Fox Restaurant Group, also of Scottsdale.

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// EYE

CONFERENCES

SFM Critical Issues Conference At J.P. Morgan Chase/NYC EYE notes that over 180 foodservice professionals gathered at the JPMorgan Chase building in Manhattan for the Society for Foodservice Management’s (SFM) 10th Annual Critical Issues Conference.

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even speakers addressed the future of foodservice technology with informative and insightful presentations. Topics included consumer-spending habits, technology’s impact on consumer purchasing, and anticipated trends in onsite dining. Management technologies, like palm scanning, facial recognition, and social media, were also discussed in depth. Speakers included Jonathan Pryor, director of sales at Agrisys; Art Dunham, the director of school food management for the Pinellas Schools;

and Stefan Saroiu, Ph.D, a Microsoft researcher. The keynote address was delivered by Aramark’s Vice President for consumer strategies, Danna M. Vetter, who discussed improving the customer experience through the use of integrated engagement platforms and tools. The day ended with an interactive dialogue between attendees and foodservice technology experts. A reception afterward at Cafe 270 offered a spread of exceptional appetizers and cocktails, and also great networking opportunities.

Aramark was well represented with a large contingent led by Jim Powell,

Paul Lalima (L) led the Fontanini Team to the DiCarlo ‘12 show

J.P. Morgan’s Bill Adams (L) and his culinary teamed hosted the SFM event

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Donna Vetter, Donna Andersen, David Barker, Steve Haywood, Eddie Howard, Howard Weinstein and Gene Hood.

EYE visited with many of Metro NY’s leading contract feeders including Barb Boden and Bill Adams of JP Morgan, World Banks’ Sabrina Capannola, Robet Geghardt of Merck, Continuum Health’s Sharon Makara. Joe Ventrez of Goldman Sachs and Credit Suisse First Boston’s Jay Silverstein. Long Islandbased Whitson’s brought a full squad including: Craig and Doug Whitcomb, Kelly Friend and Holly Von Seggern.

The food and beverage community flocked to the annual confab, led by

(L to R) BSE’s Jeff Hessel and Sandy Smith of SD Consulting

Pepsico’s Jason Bigman, Artisanal Cheese’s Tanya Capaldo, Chris Gannigi of Sara Lee, and Allison Goldberg of New England Cranberry.

The Society for Foodservice Management is the pre-eminent national association serving the needs and interests of executives in the onsite foodservice industry. Their primary mission is to enhance the ability of their members to achieve career and business objectives in an ethical, responsible and professional climate. Members hail from all over the country, and from overseas as well. The Society represents major corporate liaison personnel and independent operators as well as national and regional foodservice contract management companies, along with consultants and suppliers to the industry.

The Society for Foodservice Management (SFM) was founded in 1979 via a merger of the National Industrial Cafeteria Managers Association (NICMA) and the Association of Food Service Management (AFSM).

Richard Ysmael of Motorola and Phillip Cooke of Foodservice Associates (now FSA Group) were key players in SFM’s formation, with Ysmael an influential NICMA member and Cooke the manager of NICMA’s affairs.

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// MEET THE NEWSMAKER Leo Robitschek, Bar Manager Eleven Madison Park

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Shortly after graduating from the University of Miami, Leo Robitscheck moved to New York City where he developed an appreciation for a well-crafted cocktail using seasonal ingredients and a diverse array of spirits. In 2005 Leo was hand-picked by Eleven Madison Park to help reinvent its cocktail program and in 2009 was promoted to head bartender. Leo’s expertise and accomplishments were recognized in 2011 at Tales of the Cocktail in New Orleans where Eleven Madison Park was honored as the “World’s Best Restaurant Bar.” In that same year he was also named Rising Star Mixologist by Star Chefs. Leo continues to develop his creative vision both at Eleven Madison Park and at The NoMad, showcasing both classic and proprietary cocktails, while constantly striving to redefine the cocktail experience. © Photo by Antionette Bruno of StarChefs.com

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hat made you become a mixologist , any bartending or culinary schooling?

I started “bartending” while attending college in Miami. In retrospect, I was an awful bartender, mostly slinging shots and beers.

After moving to New York City, I decided to leave finance and return to school in pursuit of a medical degree. This led me to my first real experience with hospitality. I began working at Sushi Samba under the guidance of Paul Tanguay, now of Tippling Brothers Consulting.

They required all staff to partake in mandatory sake, beer, wine, and spirits classes. This is where my love affair for cocktails and spirits began.

I started at Eleven Madison Park in 2005, and met General Manager Will Guidara in 2006; where he challenged me to create a bar program rivaling Pegu Club and Milk and Honey (both in NYC). My initial response was less than favorable. But never one to back down from a challenge, I immersed myself in all spirits and cocktails. I began by reading every book and blog available, as well as attending all industry seminars as much as I possibly could.

I am blessed to have bosses who recognize and develop talent. Their blind trust in me was not only motivating, it was inspiring.

Where did your career begin and what landed you in New York, being a native of Venezuela?

My parents moved to Miami when I

was young and I moved to NYC following college. When I started at Sushi Samba in 2002 the New York cocktail scene was really just beginning. Sushi Samba was the first place I worked at that used all fresh produce and ingredients.

While Sushi Samba was a springboard to awaken my interest, Eleven Madison Park was the real birth of my hospitality career.

Do you have some favorite flavors and spirits you like to mix with?

It is truly hard to pick just one and the “favorites” change seasonally. I’m currently working on our spring menu, which usually leads me towards aromatized, and fortified wines. I love using mescal and sherry in cocktails as well as atomizing spirits for the addition of aromatics components.

What’s the process and research behind creating a signature cocktail for a menu? Are some of your cocktails a spin-off from the classics or completely created from scratch?

I compare cocktails to baking or cooking in that you must master classic recipes before you can create new ones.

All recipes are derived from classics: spirit, sweetener, bitter and/or sour.

When creating a new cocktail you substitute specific ingredients within each of those categories and yet at the same time achieving balance.

Our program is a mostly proprietary cocktail rooted in the classics. We are lucky to exist amongst an amazing kitchen/pantry, which allows us to have access to top-notch produce and ingredients. We also use modern techniques such as rapid infusions.

Do cocktails seem to be a pre-warm up to meals that are usually served with

wine? Do you develop cocktails that can be paired with a meal from the restaurant’s menu?

There are various cocktail categories, one of them being aperitifs or “prewarm up to meal” cocktails. They are usually lower in alcohol and awaken the appetite.

There are also digestives, or cocktails and spirits made to aid digestion after a meal. While we do not have a set cocktail pairing, we have created cocktail pairings on a case-by-case basis.

How did you sharpen your craft of mixology?

It’s all about knowledge. I read every book, and attend every seminar and tasting I can.

I also allow my staff to participate in the creative process. We inspire and push each other to become better. We also taste all of the cocktails multiple times. I am lucky to have some of the best palates in the culinary world just steps away in our kitchen.

Any mixologists that inspired you along the way?

The bartender culture in New York is amazing. We are all ready and willing to share ideas and concepts. Jim Meehan and Julie Reiner have been great inspirations and mentors. Dave Kaplan, Alex Day, and Don Lee are great friends and have all given me priceless insight.

I am also inspired every day from my

bar staff and from our kitchen.

What’s one cocktail that is currently your favorite on Eleven Madison Park’s menu?

I love the Black Dahlia: Mescal, Mus-

or 2 transitioning cocktails), what category of cocktails we need, introduce new spirits, and discuss flavors to focus on for the season.

Is there an “in season” for certain cock-

Our program is a mostly proprietary cocktail rooted in the classics. We are lucky to exist amongst an amazing kitchen/pantry, which allows us to have access to topnotch produce and ingredients.

catel Sherry, Unicum, Grand Marnier, and grapefruit twist I also love the Siegret Sour: An ounce of Angostura bitters, Venezuelan rum, lemon juice, sugar and egg white How often does Eleven Madison Park change their cocktail menu? Is that your task and if so, how do you choose what cocktail to lose or to add to the menu?

It is my task to change the cocktail menu seasonally - 4 times a year. The bar team has multiple meetings leading up to the change where I tell them what cocktails are changing (we keep 1

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tails? If cocktail trends change, is it possible that there’s also a change in what

the different generations are thirsting for?

Winter tends to be more Amaro heavy, and you see richer cocktails as well as hot cocktails. While in the summer rum is popular within cocktails, as well as lighter, refreshing, citrus based cocktails. It would be odd to have eggnog in the summer and pina coladas in the winter.

We do use many seasonal ingredients within cocktails like rhubarb and apricots. The new generations of cocktail drinkers are going back to drinking classics, or our grandparents’ drinks.

Looking into your crystal ball…where do you see yourself in 5 years?

Definitely in cocktails and food! I see myself continuing my work with Will and Daniel in creating unique projects that are hugely impactful to our industry.

// EYE

OPENINGS

Restaurant Depot Comes to Bronx With Firm’s Largest Outlet On April 22, College Point, NY-based Restaurant Depot celebrated the opening of its first Bronx outlet, on Oak Point Avenue, a short distance from the Hunts Point Market. The ribbon-cutting ceremony brought out 200 people, including local residents, Restaurant Depot’s President and CEO Stanley Fleishman, Bronx Borough President Ruben Diaz Jr., and Congressman Jose Serrano.

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he 55,000 square foot facility is the largest of Restaurant Depot’s stores, which are scattered across 27 states.

“We’re delighted to be a new member of this Bronx community,” said Restaurant Depot’s Director of Sales and Marketing, Doug Klein. “And we really appreciate the support they’ve shown us.

They made the whole process as easy as possible.”

The facility was originally slated to be converted to a prison or a recycling facility by the state before Restaurant Depot stepped in. The outlet combines a Restaurant Depot store with a Jetro store, which relocated from its former site at Hunt’s Point. “Bodegas and other independent grocers are used to getting our great service from our Jetro outlet, and now restaurants will get that same

The new Restaurant Depot aisles are jammed with money saving values for foodservice operators

experience from us as well. One side of the store will cater to grocers, and the other side to restaurateurs,” said Klein.

Restaurant Depot has supplied independent restaurants with quality products on a cash and carry basis since 1990. They pride themselves on cutting out the middleman to lower prices and offering products without a minimum order. Their parent company, Jetro Holdings, is the largest supplier in the country exclusively selling to independent grocers. Said Klein, “We save our customers, on average, about 15-20% over the competitors that deliver: We’re a cash and carry facility, which means that we don’t deliver, but it also means that our customers can come to our outlets in person and inspect our products before they buy, so they know what they’re getting is of the highest quality.”

With the new Oak Point facility, Restaurant Depot hopes to make inroads with restaurateurs not only in the Bronx, but also in Upper Manhattan as well. Said Klein, “Our typical customer is within 20-25 miles of the outlet they visit, so, for our Bronx location, that covers the Upper East Side and Upper West Side of Manhattan as well. The amount of independent restaurant operators in the market make the Bronx location ideal for us. We’re always looking to serve our customers as conveniently as possible, and

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The outlet combines a Restaurant Depot store with a Jetro store, which relocated from its former site at Hunt’s Point.

Bronx borough president Ruben Diaz Jr. (center) and congressman Joe Serrano (L) joined Restaurant Depot Stanley Fleishman (R) in cutting the ribbon to celebrate the Bronx opening

This opening comes in the midst of an expansionary period for Restaurant Depot.

They will be opening an outlet in Neptune, NJ later this month, and another outlet in Langhorne, PA later this year.

Restaurant’s new Bronx store features an impressive 55,000 square feet of space

help them grow and become stronger restaurants.” They have assembled a sales force to visit local independent restaurants and let them know about the Restaurant Depot opening. “We have a sales staff that will go out and let potential clients know about the products we can offer them and how easy it is to get to our outlet from Manhattan,” said Klein. “We know we can help them grow their business, it’s just a matter of making sure that they know that too.

The breadth of product that we stock enables us to cater to any kind of food-

Shoppers couldn’t wait to shop the much-anticipated new Restaurant Depot store

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service establishment, from the momand-pop deli or diner to the five-star white-tablecloth restaurant.”

This opening comes in the midst of an expansionary period for Restaurant Depot. They will be opening an outlet in Neptune, NJ later this month, and another outlet in Langhorne, PA later this year. Restaurant Depot has already become a valued member of its Bronx community, and they expect to become a major supplier to local restaurants as well.

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Statue of Liberty, from page 40 ion is LEED Platinum certified.

Starbucks has been nominated for its initiative to drive wholesale industry changes that benefit all restaurant and retail operators. Recycling of singleserve coated cups was extremely lim-

ited until Starbucks engaged all components of the value chain to begin making recycling practical and profitable. The company’s goal is that all of its cups, and all of the foodservice industry’s polycoated paper cups, will be recyclable by 2015.

Call Vic Rose: 732-864-2220

Pastry & Baking Arts Classes Call For Upcoming Class Schedule

888-531-Chef

www.iceculinary.com

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W.H. Linen, from page 10 tain a rigorous set of benchmarks to earn points, much as you might at your restaurant. Excellence in water and energy conservation, building upgrades, and Best Management practices come together to make for a Green laundry.

“Now WH Linen is being recognized as ‘Clean Green’ certified by the Textile Rental Services Association, meaning the company’s chef coats and uniforms, napkins, tablecloths, towels and bar mops are cleaned in an eco-friendly way. It’s our way of keeping up with the changes restaurants and chefs have made in their sourcing of ingredients.”

The TRSA: The Textile Rental Services Association of America, TRSA is an international organization representing companies that supply laundered garments, uniforms, linens, floor mats, towels and other products necessary for businesses to operate safe, clean facilities, serve their customers and provide a clean, attractive environment and image.

The largest users of textile rental services are hospitality, healthcare, retail, manufacturing and automotive service.

TRSA launched “Clean Green” early in 2012 to enhance the industry’s commitment to environmental stewardship. To qualify for “Clean Green” certification, a laundry must meet a combination of water and energy standards, along with points obtained through the implementation of a series of Best Management Practices. Companies, rather than plants, are certified as Clean Green.

Cardinal, from page 14 dous amount of pride in Millville. Our folks know that this is a great opportunity to prove that Made in America is coming back.”Cardinal’s President Bryan O’Rourke said, “We’re very proud that these advancements

make us the global leader in clean glassmaking. We are looking forward to sharing this great news with our customers throughout hospitality and foodservice.”The Durand Glass Manufacturing Company plant was opened in Millville in 1982 by Arc International. The facility employs more than one thousand people, and produces more than one million pieces of glassware each day on 22 production lines. The high quality products, used in homes, restaurants, and hotels throughout North America, include crystal-stem wine glasses, plates, cookware, beer mugs, industrial glass products for candle making, and decorative custom glasses.

Cardinal International is a leading American manufacturer of tabletop products for the North American foodservice market. Their brands include Chef & Sommelier, F&D, Arcoroc, and Elemental. Their parent company, Arques, France-based Arc International, is one of the world’s leading producers of glassware for the Consumer Goods and Food Service markets, selling in more than 160 countries across five continents.

They also provide custom solutions for industry and trade, and are proud members of the UN’s Global Compact on sustainability.

Food Truck, from page 32 Wafels & Dinges.

“There’s a certain poetry to our partnership with Citymeals-onWheels,” said David Weber, President, NYC Food Truck Association. “We’re both mobile and we both serve food.

Logically, it made a lot of sense, and we are proud to be a part of this important initiative. To be able to serve good food and help those in need is a perfect combo.”

“Food trucks are a significant fixture of New York City culture,” said Beth Shapiro, Executive Director of Citymeals-on-Wheels. “Each day hundreds of thousands of New York-

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ers and tourists alike flock to these eateries to indulge in their fabulous fare. Thanks to the generosity of the Food Truck Association and each of the participating vendors, customers will also have a chance to give back to the New Yorkers we don’t see - our homebound elderly neighbors who are in such need of our support. Because of these efforts, thousands of frail aged New Yorkers will have the comfort of a full plate and a full heart.”

Founded in 1981, Citymeals-onWheels is a not-for-profit organization that raises private funds to prepare and deliver weekend, holiday and emergency meals to the homebound elderly throughout the boroughs of New York City. Last year, Citymeals underwrote the preparation and delivery of over 1.7 million meals to 16,500 aged New Yorkers.

One hundred percent of donations from the public to Citymeals goes toward the preparation and delivery of meals for homebound elderly.

Founded in 2011, the New York City Food Truck Association is a not-forprofit organization which represents small business owners operating premium food trucks in New York City that are focused on innovation in hospitality, high quality food and community development.

Veg Fest, from page 36 Among the noted speakers were Ginny Messina, a dietitian specializing in vegan nutrition; Jasmin Singer and Mariann Sullivan of Our Hen House, who presented a talk on ways to transition to a vegan lifestyle; and George Parker, a certified raw foods chef and personal trainer.

The festival also featured vegan food sampling and cooking workshops from Mary Lawrence, the owner of Well on Wheels; a vegan personal chef service based in the New Haven stores was on hand for demonstrations as well. Gardener and author

Robert Braunstein shared techniques for growing micro greens at home.

Yoga enthusiasts were invited to drop in on the dedicated “yoga room,” that included a schedule of ongoing classes and rotating instructors throughout the event.

The film “Vegucated” was screened in the afternoon both days, a featurelength documentary that follows three “meat- and cheese-loving New Yorkers” as they agree to adopt a vegan diet for six weeks.

“We’ve got some really excellent, dedicated people who helped us out,” Tirpan said.

Tirpan herself has been an “on and off” vegetarian for 25 years, she said, and as of late has been maintaining a mostly raw diet. And though the event attracted those already following a vegan/vegetarian lifestyle, she said she doesn’t want to “preach to the choir.”

“My biggest goal was to invite and encourage non-vegans to come and learn. It’s not just about diet. There are so many things they can do to improve their lives,” she said. “We wanted them to learn as much as they could, challenge them a bit.”

Culinary Arts, from page 38 “You may start seeing it more and more in restaurants under the name scup or sheepshead ... not porgie.”

Tedeschi designed a competition full of twists and turns. With only 15 minutes from the time contestants were told the secret ingredients until they could begin cooking, the heat was on. So judges could taste food while it was hot, teams cooked in staggered shifts, then had 90 minutes to produce a minimum of four dishes. They plated two of each of the recipes for judges to taste and one for a display.

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