May 2017 - Total Food Service

NEWS AWARDS NYC Hospitality Alliance 2nd Annual Awards Slated For TAO Downtown

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his May, the New York City Hospitality Alliance, a membership-based association founded in 2012 that aims to foster the growth and vitality of the hospitality industry, will host its 2nd annual awards ceremony at TAO Downtown in New York City.

“It’s incredible to see the growth of this event in just one year,” said Paul Seres, the Chair of the New York City Hospitality Alliance Awards Committee. “We are so excited to be hosting the 2017 awards at TAO Downtown. It’s really special that we are able to bring the industry together for a night to honor the amazing accomplishments we’ve seen over the past year.”

The 2017 New York City Hospitality Alliance Awards will take place on Monday, May 8th from 6:30PM to 10:00PM. The event will showcase the cuisine, cocktails and culture that help define New York City, and honor the restaurants, bars, nightlife establishments, and professionals throughout the five boroughs that have made an impact on the city’s booming hospitality industry.

This year, three new award categories have been added to the roster: ‘Back Of House Award,’ ‘Front Of House Award,’ and ‘Operations Award.’

“Last year’s inaugural event was a huge success,” said Andrew Rigie, the Executive Director of the New York City Hospitality Alliance. “In hospitality, we always make it about the guest but it’s important to us that we give

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

It’s incredible to see the growth of this event in just one year,” said Paul Seres, the Chair of the New York City Hospitality Alliance Awards Committee. the people that are behind the scenes the recognition and gratitude they so much deserve. This event truly celebrates the individuals and businesses that make up our passionate, diverse and ever-evolving industry.”

Members of the “Nomination Committee,” appointed by Rigie, represent a wide-range of hospitality professionals with a wealth of knowledge and experience in New York City’s hospitality industry. Final nominees under each awards category are selected through the following process: hospitality industry professionals submit nominees for consideration; the Nomination Committee reviews and votes for candidates in each award category; and, finally, the top three vote getters are officially nominated.

Award winners are determined by the majority vote of Nomination Committee members after an additional review and deliberation process.

Award categories and nominees include: Philanthropy Served Here Award - Goes to a charitable organization whose work helps to make the neighborhoods of NYC a more hospitable place- with a focus on working with

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the restaurant and hospitality industry.

Award Winner: City Harvest The Next Generation Award presented by TouchBistro - Goes to an up-and-coming or established mover and shaker who is still early in their hospitality industry career: August Cardona (Epicurean Group); Michael Stillman (Quality Branded); Brice Jones (Freehold Brooklyn) The Determination Award - Goes to an individual who started at an entrylevel job in the hospitality industry and is now in a leadership role: Brandon Fay; Carlos Iazo; Pierre Sue Hearts of Hospitality Award presented by Fox Rothschild LLP - Goes to an individual who is recognized for excellence in the profession of human resources in hospitality: Jackie McMann-Oliveri (Bold Food); Kelly Perkins (NoHo Hospitality); Maren Calloway (Quality Branded) I Love Boroughs - Goes to a favorite restaurant in each borough as chosen by hospitality industry professionals I Love Brooklyn Award - Junior’s on Flatbush; Lilia; Roberta’s

continued on page 106

Art Director Mark Sahm Contributing Writers Warren Bobrow Faith Hope Consolo Morgan Tucker Fred Sampson Staff Writers Deborah Hirsch Alex Rubin Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com

Cover Photo courtesy of The Beatrice Inn 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 2017 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.

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NEWS

EQUIPMENT AND SUPPLIES

Westchester’s H. Weiss Sold To Lorraine Capital

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HS Foodservice Solutions, a fourth-generation business that sells equipment and supplies to the foodservice industry, has acquired a New York City-based distributor as part of its push into the downstate market. A portfolio company of the private-equity firm Lorraine Capital, the former Buffalo Hotel Supply Co., acquired H. Weiss Inc. in a deal that closed last month.

The acquisition creates one of the country’s largest distributors of food-

service equipment and supplies, with combined annual revenues of $75 million and 120 employees, said Lorraine founder and managing principal, Richard F. Gioia. BHS had 72 employees on its own, although its employment fluctuates seasonally.

“It gives us the size and scale to continue to be a competitive company,” Gioia said.

“The Amherst-based company has been making inroads into downstate New York and a deal with H. Weiss was a natural fit,” Gioia said.

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The acquisition creates one of the country’s largest distributors of foodservice equipment and supplies, with combined annual revenues of $75 million and 120 employees,” said Lorraine founder and managing principal, Richard F. Gioia.

“H. Weiss is a market leader downstate and, given BHS’ historical focus in upstate, this acquisition expands our footprint across important mar-

ket segments so that we can better serve our customers,” BHS President

continued on page 110

May 2017 • Total Food Service • www.totalfood.com • 5

NEWS

SPECIAL EVENTS

East End Food Festival Set For Major Hamptons Expansion

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n the East End, Dan’s Taste of Summer is back and bigger than ever, with a who’s who of top-ranked chefs, up-and-coming stars, and new restaurants, including one from billionaire financierturned-restaurateur Marc Rowan, co-founder of Apollo Global Management.

The festival has expanded from three events to five, and for the first time, is launching a Memorial Day event, Dan’s Rose Soiree — featur-

The festival has expanded from three events to five, and for the first time, is launching a Memorial Day event, Dan’s Rose Soiree — featuring more than 25 rose wines. ing more than 25 rose wines — to kick off summer at the Southampton Arts Center on May 28.

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Calissa, a new seafood restaurant opening in Trata’s old spot will be there, along with for the first time

Loaves & Fishes. Also on tap are Southampton hot spots such as Union Cantina and Zach Erdem’s Peruvian-Japanese hot spot Kozu Hamptons; The Restaurant at Baron’s Cove in Sag Harbor and the East Village’s Kingsley, by chef/owner Roxanne Spruance, named by Zagat as the 2017 top newcomer.

Also new this year is Dan’s Corona MonTaco, to be held at Gurney’s Montauk Resort & Seawater Spa on

continued on page 108

May 2017 • Total Food Service • www.totalfood.com • 7

NEWS

HOTELS

NoMad Neighborhood Hotel Set To Bring New Life To NYC With Hanson Eatery

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he doors are officially open at the first-ever Life Hotel in Manhattan’s burgeoning NoMad neighborhood. Located at 19 West 31st Street (between Broadway and Fifth Avenue) in the original building that once housed LIFE magazine, the hotel echoes the original dual-use of this iconic property where celebrated writers and artists like Norman Rockwell, Charles Gibson, and John Ames Mitchell worked, resided, and played. By offering a smartly priced and wholly service-centric experience, Life Hotel is introducing a new category of hotel for today’s traveler, blurring the lines between work and play.

Behind the project are two powerhouses and longtime friends: real estate developer David Mitchell (SoHo Beach House, Las Vegas City Hall, The Whitman New York) and hospitality veteran Stephen Hanson, who founded and oversaw BR Guest Hospitality (Dos Caminos, Blue Water Grill, James Hotel, Postcard Inn) for over 25 years.

“The journey we’ve taken from first stepping foot into this building to opening day has been one of passion and discovery; it has been an archeological dig from day one,” says Mitchell. “There is so much history behind these walls that we were keen to keep in tact while creating a hotel that goes far beyond the typical.”

Hanson adds, “The Life brand is

There is so much history behind these walls that we were keen to keep in tact while creating a hotel that goes far beyond the typical.” all about four-star service at a smart and accessible price. You’ll feel that personal touch and value from the moment you walk into the lobby - the buzz and excitement of people working from our communal tables, enjoying a cocktail at the bar or a bite in the restaurant will be enough to convince you that you’re not in an average hotel. And just wait until you experience a night in one of our guest rooms.”

Commissioned by Carrère and Hastings (New York Public Library) in 1895, the building has been transformed by designer and BR Guest alumna Tara Oxley, who peeled away the layers of 122 years of mixed use to reveal architectural details in everything from wood moldings to original marble flooring. Inspired by the infrastructure and craftsmanship, Oxley created a warm, inviting environment that complements the original architecture juxtaposing traditional and contemporary design.

The rooms themselves, of which there are 98, feature high ceilings, wood floors with exposed concrete,

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airy white walls and original molding. Mitchell and Hanson are avid art collectors and they have tapped a number of young NYC artists to create nearly 200 pieces of original art for the guest rooms and will feature Australian fine art photographer Steven Laxton throughout the corridors of the hotel. These works will be part of a larger initiative to offer a curated artistic experience that is constantly

The new Life Hotel in NoMad

being reimagined to reflect new and upcoming talent.

Life Hotel features a lobby bar and lounge outfitted with a variety of comfortable seating for approximately 40 people, encouraging guests and locals alike to work, chat and imbibe at their leisure. The 18-seat stone bar will initially be open for hotel guests only serving wine, beer and light bites in the afternoons and evenings and acting as the continental breakfast nook for guests in the morning.

Soon after launch, the lobby bar will be open to the public (with a full bar), and Hanson will open Life Restaurant on the ground floor with NYC chef and BR Guest alumnus Chef Michael Vignola (previously of Strip House, Aquavit, and The Modern) at the helm. Additionally, a forthcoming basement bar will highlight the space’s rich history as it is rumored to have once been used as a speakeasy

by LIFE staffers during prohibition.

With amenities and services like industry-grade wi-fi, Google Chrome Casting, all-natural + socially conscious LATHER bath products, access to a 24/7 fitness facility outfitted with Peloton stationary bikes, and a petfriendly policy, a stay at Life Hotel is easy. Whether a guest needs a coffee to go or a last minute dry cleaner, Life Hotel’s awesome, friendly staff is only a text message or call away and allows guests to live life elegantly with no rules.

May 2017 • Total Food Service • www.totalfood.com • 9

LITTLE M. TUCKER

WITH MORGAN TUCKER

New York’s Mecca of Tabletop

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orty One Madison, New York’s mecca of tabletop, is always bustling with buyers hunting to snatch the first inventory of collections from every china, glassware, and flatware supplier in the building. With 23 floors dedicated solely to tabletop, there’s always something new and creative on display.

Opened in 1974 as the New York Merchandise Mart, @41Madison has remained the single destination for leading tableware manufacturers and currently houses over 80 of the most influential industry brands.

Retail buyers from around the world converge to preview cuttingedge collections from each showroom partner at the New York Tabletop Show held twice a year. For as long as I can remember, my team and I capitalize on the opportunity to attend the event and take notes on the next chapter of design.

A few weeks ago, I had the honor

of taking over the @41madison Instagram account during New York Spring Tabletop Market in the buildings’ effort to communicate how retail and foodservice trends are closer than ever before. In a series titled #tastemakertakeover I was instructed to prance around and cherry pick collections I believed would influence the next waves in hospitality and share insight on my decade in commercial foodservice with a mostly retail audience.

I started my morning with brilliant clarity at Libbey… cold brew in Spiegelau and OJ in the latest Nachtmann glassware. Their new, antique-driven collections will cast a more vibrant spotlight onto elevated beverage program curation with modern designs inspired by natural landscapes.

Continuing with this drift, I visited the Rak showroom to finally get my hands on the complete, stock collection of Woodart. Replicating tree bark onto porcelain, this six shade assortment of square, rectangular, and round coupes invites the forest floor onto your table.

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Deceptively realistic textures were also on display at Tafelstern where The Bauscher Companies were presenting a bounty of dinnerware patterns also designed to connect with nature. Each of these 14 decorations will be on display this month at the National Restaurant Association Show in Chicago.

While the introduction of prints and textures found while foraging is my favorite development emerging in hospitality right now, the team behind Spring Market highlighted the following two trends…

BACK IN BLACK – Our most popular new stocking pattern at M Tucker is a textured black matte dinnerware from Anfora. Catching everyone’s attention on the ground floor of the building, we were blown away by the introduction of Junto from Rosenthal. Irregular stoneware with a reactive glaze combines two booming trends to expand a sense of possibility that hasn’t previously existed in tabletop curation.

METAL MANIA – Metal finishes on everything! We saw a champagne tone introduced to the growing list of cutlery shades available from Sambonet along with gold, silver, and bronze decorations applied to show-stopping dinnerware pieces from RAK. I even had the plea-

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

sure of formally introducing Match Pewter to the @41Madison family during the event.

Whether you are interested in a singular artisan accessory or looking to completely dive into one of the trends above, I would love to present you with more testaments to the values of craft and authorship at the NRA Show this month. I’ll be on the floor the entire time, please reach out to mptucker@mtucker. com.

BOOTH #2616

May 2017 • Total Food Service • www.totalfood.com • 11

NEWS

SUPPLY CHAIN SOLUTIONS

Foodservice Supply Chain Challenges & Mobile Ordering

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ood distribution and production accounts for over 12% of GDP and 17% of national employment in the United States each year, and foodservice distributors occupy a unique space in this massive supply chain. They must distribute a variety of highly perishable goods in small quantities to their customers, who need just enough stock delivered “just in time” to meet a high standard for freshness and quality.

Ensuring maximum freshness and minimum waste is made more difficult when foodservice distributors are unable to accurately predict how much inventory is required to meet customer needs. Demand can fluctuate dramatically from week to week and season to season. It’s also subject to trends – such as the rising popularity of organic foods and an emphasis on healthier eating – that impact customer demand over the longer term.

ERP and supply chain management systems have made significant improvements in the data available to manage inventory levels and the complex logistics needed to manage large inbound shipments of food.

But while these technologies address some of the issues in the upstream supply chain, there has still been a gap in foodservice distributors’ ability to accurately understand and plan for demand, especially for smaller or midsize customers.

One of the biggest points of inefficiency can be found in the ordering process itself. For many foodservice

distributors, customers calling or faxing in orders, staff performing manual order entry, and reps using paper order forms are all still common occurrences. To meet today’s foodservice distribution challenges, companies are looking to streamline the ordering process, digitize their product catalogs, and offer real-time access to inventory data––all from a smartphone or tablet.

They are achieving this with ordering applications on consumer mobile devices, which allow customers to browse products, check inventory availability, and place orders online 24/7.

What are the supply chain challenges that mobile ordering helps to address? Here are three of the most critical: 1. Data Quality 2. Delays 3. Wasted Time and Inefficiency Let’s look at these three in further

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detail.

Poor Data Quality It wasn’t that long ago that most restaurant chefs and foodservice operators used paper catalogs, price lists, and phone calls to place their orders. In fact, many still do.

For foodservice distributors, this can mean poor data quality, due to the inefficiency of having to manually enter orders into an order management system for fulfillment. Assuming an error rate as low as 1% for manually entered orders, this still presents a significant problem with data quality. Inaccuracy results in waste, as well as stock outages that can negatively impact customer satisfaction when demand outstrips supply.

Web B2B eCommerce portals are one solution that food distribution companies are offering to make the ordering process more convenient.

However, on its own, web B2B eCom-

merce has certain limitations. These B2B eCommerce sites are often difficult to use on a mobile device, forcing buyers to place orders from a desktop or laptop computer.

Mobile order entry offers a more streamlined alternative. Mobile ordering allows foodservice operators to enter orders directly into a mobile device, right from the stockroom, kitchen, or walk-in where they are taking inventory. With the ability to see inventory levels and availability, they can be sure that they’re ordering what’s in stock, and place orders immediately––without having to call the purveyor or wait for their order to be manually entered into the system.

This improves the quality of data, and also makes it possible to respond faster to unexpected fluctuations in demand, as information is able to flow much more quickly and seamlessly.

Delays Many food distribution customers order and reorder products on a regular schedule. Whether that schedule is daily, weekly or monthly depends on the needs of the customer and the ability of the distributor to schedule time with customer service or sales reps.

In this process, when unexpected fluctuations in stock levels occur, the customer must wait to reorder certain items, or place special orders to restock those items.

continued on page 111

May 2017 • Total Food Service • www.totalfood.com • 13

NEWS

PEST CONTROL

Pest Birds Are Unwelcome Diners Technology to help manage bird problems

By Hope Bowman, Technical Specialist, Western Pest Services

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irds are beloved by many and are often overlooked when it comes to pest management. But while they may be pleasant in the park, some birds can create health and safety issues when introduced to your restaurant. Whether it’s birds lingering on the patio or nesting under your roof, it’s important to know what dangers birds pose to restaurants and what technology is out there to help manage them.

While there are rare, high-profile diseases such as bird flu that make birds an obvious detriment to the safety of your restaurant, there are some lesser known health dangers associated with birds. They carry ectoparasites, such as mites, that can migrate to humans and cause diseases. Bird feathers can also cause respiratory problems and their droppings can expose employees and diners to more than 60 dangerous diseases.

Birds can also be responsible for structural damage. The International Association of Certified Home Inspectors reports that birds cause tens of millions of dollars in damage every year to machinery, automobiles, roofs and ventilation systems. Their droppings contain uric acid that can eat through building materials and damage your restaurant’s exterior. Bird nests can clog gutters and draining systems and even present a fire haz-

ard—nests are usually constructed and are beginning to stay overnight. with flammable materials like twigs Finally, there’s nesting, when birds are and straw. breeding and taking up permanent Bird droppings can be a safety risk residence on your property. and legal liability, too. When fresh, As birds form a deeper attachment droppings can be slippery and cause to your building, it becomes harder to diners or employees to slip or fall. Not remove them. to mention that dining near excessive Once the reason for their presence bird droppings is not exactly a fivehas been identified, work with a pest star experience for your customers. management professional to deterThere are many techniques used mine the control methods for your today to help relieve bird problems; restaurant. There are three categories however, bird control can be diffiof bird control techniques that profescult, particularly with federal, state sionals use for bird management: and local laws protecting bird speRepellants. Repellants are decies and the ethics of their removal— signed to make birds uncomfortable even some of the most common pest at your restaurant and are a combirds have federal protection from mon solution when bird pressure is mistreatment. Therefore, this type of low. There are a few different types pest management is best left to an of repellants, including a gel that experienced professional so it’s exemakes birds feel as though their feet cuted legally and in the safest manner are stuck, an electronic repellant that possible. gives birds a slight shock when they So how do you manage unwanted land somewhere they’re not supposed bird visitors? First, identify the reason to, and bird spikes, which are a comwhy they are there. A pest management professional can examine bird pressure, which is the level of attachment birds have to your establishment. The first level is socializing, when birds are simply using your property as a place to loaf and communicate with one another. The second is feeding, meaning that food and water is readily available at your location and birds are taking advantage of the free meal. Roosting is next, meaning birds are finding A flock of pigeons looking for their next meal shelter, food and water regularly

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mon physical repellant that eliminate comfortable perching locations.

Relocation. As birds become increasingly attached to your property, simply making them uncomfortable may not be enough to stop them from roosting and eventually nesting. At this point, relocation may become necessary and trapping tactics such as mist netting and glue boards may be introduced. Mist nets are made out of very fine but strong fibers that birds are unable to see. Nettings and glue boards are typically installed in places where birds are feeding, and they allow professionals to remove the animal from the location without harming it.

Exclusion. Exclusion is needed when the structure of a building creates a suitable environment for birds.

It entails blocking off all areas birds frequent so they cannot return. Netting can be used to block off entire areas, sometimes entire buildings if the infestation is severe.

While these strategies may seem cut and dry, there is no silver bullet for eliminating a bird problem. An experienced pest management professional can create a tailored program based on the bird species, location and restaurant architecture that will mostly likely combine a variety of the strategies listed above. With a basic knowledge of bird control and a trusted professional behind you, you can help ensure birds are leaving your business—and diners—alone.

Hope Bowman is a Technical Specialist and Board-Certified Entomologist with Western Pest Services, a New Jersey-based pest management company serving businesses and homeowners in major Northeastern markets.

Learn more about Western by visiting www.westernpest.com.

BOOTH #4054

May 2017 • Total Food Service • www.totalfood.com • 15

MIXOLOGY

WITH WARREN BOBROW

Rum Is Seriously Hot For The Springtime

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r... consider Rum when drinking late Spring cocktails... But first what is Rum? I think a better example is what Rum is and is not.

• Rum is not made of grain. It is derived from sugarcane. Most Rum on the market is distilled from Molasses.

Molasses is the stuff that is left after making sugar. It’s not pretty- you probably have a bottle of Blackstrap Molasses in your pantry. Same thing.

• Rum can be made with freshly crushed sugar cane juice- That style tends to be what we call Agricole or Agricultural. If the juice is not tanked within a day or so, it goes bad.

• Most Rum is aged in used American Bourbon oak barrels. Just like your Tequila and your Scotch and sometimes your beer. If you like Rum, you will probably be a whiskey drinker too.

• Most Rum contains Caramel Coloring. This is the market forces at work. The consumer assumes that a dark rum means an old rum. Untrue.

Like Whiskey, and their Scottish cousin Whisky, these liquids grow lighter in color with age. Not darker in color like the bottles on the shelf would suggest with vastly inflated prices- because the rum just LOOKS old. Bad form in my opinion.

• Most Rum contains the chemical known as glycerin for the creamy and richly textured “mouth-feel”... When distilleries and rectifiers (those who

Warren Bobrow is the creator of the popular blog The Cocktail Whis-

buy their distillate and say they make their own stuff-when they don’t, but there are no rules- so...) often add adjuncts and flavorings to the rum.

(Bad news in my opinion) • Rum is fun.. That is for certain. It says Summer in a glass!

• Rum is not as serious as Scotch Whisky – thank you for this! Such snobs those Whisky folks • Rum is as old as sailing history, which is pretty long timeline compared to your last booze cruise. Have you ever known a sailor who hasn’t enjoyed a rum punch or a ‘painkiller’ when they have had too much sun?

• Spiced Rum is generally poor quality rum with flavorings added, remember that. There are very few spiced rums that I find palatableperhaps they added the spice to the batch to be able to sell the awful stuff? Keep this in mind... There are some really good spiced Rums on the market. Let your palate lead you to the one you like best. Hopefully it’s made from good quality ingredients and no artificial color. Good luck finding one. Barrel aging (for added

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color and flavor) is very expensive for a distillery.

• Rum can be every bit as sophisticated as the finest Cognac and Whiskies. The Rums that are made without caramel, added sugar or glycerin are far preferred by myself, but good luck having that conversation with the typical Rum drinker. They really have no idea- as much as I try to teach this-how terrible most Rum is. But when you find the good stuff, like the Agricole from Martinique(AOC) or the fine Cachaças (a freshly crushed sugar cane spirit from Brazil) embrace that style and teach your friends about quality.

So now you know just a bit more about Rum than you knew when you started reading this article. (I hope) May I make a suggestion of what to mix with it?

For this cocktail. A delicious take on an island of Martinique classicknown as the Ti-Punch.

The Ti-Punch is a magical sum of the parts. Fresh lime cut into quarters, Cane Sugar Syrup, White Rum Agricole. That’s it. Not even any ice.

Just 100 Proof Rum Agricole and a dollop of sweet and a trace of sour.

My take is slightly different.

Sure it has lime, Rhum Agricole and Cane Syrup. But I took a grapefruit, sliced it in half, dripped some Cane Sugar Syrup over the top, broiled it for 10 or so minutes until just bubbly and then the grapefruit is cooled.

Then I juiced the grapefruit and

perer and the author of nearly half a dozen books, including Apothecary Cocktails, Whiskey Cocktails, Bitters and Shrub Syrup Cocktails, and his most recent book Cannabis Cocktails, Mocktails, & Tonics.

added it drop by precious drop into the Ti-Punch with a couple drops of Luxardo Maraschino.. very dry!

A Hemingway take on the Martinique classic.

A Son in College Ingredients: • 2 oz. Rhum Agricole Blanc (white rum from Martinique100 Proof ) • 1 oz. Fresh Lime Juice made by mashing the lime and the skin (valuable oils) into a rocks glass • 1 oz. Broiled Grapefruit Juice • .25 Luxardo Maraschino • 1 oz. Cane Sugar Syrup Prep: 1. Mash up the lime chunks with the Rhum Agricole and both the grapefruit and the Cane Syrup, add the Maraschino liqueur 2. Add to a Boston Shaker filled ¾ with ice 3. Shake really hard until frosty 4. Pour into a glass of your desire 5. Serve Make another one. They go down really quickly- but watch out. They can be very potent!

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May 2017 • Total Food Service • www.totalfood.com • 17

ASK ANDREW

FROM THE NYC HOSPITALITY ALLIANCE

Action Needed For Laws On A/C & Open Storefronts

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ack in 2015 an amendment was made to the sensible environmental law that prohibits retail businesses from keeping their doors open when the air conditioning is on. The amendment added the word “window” to the law. Unfortunately, it was written in such a way as to include, for the first time, restaurants constructed with open storefronts, an unintended consequence according to the amendment’s main sponsor in the City Council.

That’s why the Council Member has introduced Int.1503, a sensible, small business, restaurant worker and restaurant-goer friendly amendment to clarify the law by making it clear that certain restaurants are exempt. We need your support to pass Int.1503 that slightly amends Local Law 092 of 2015.

This amendment is needed because unfortunately the law can now be interpreted to prohibit restaurants with enclosed sidewalk cafes (which are required to have operable windows), or restaurants with “french doors” or the like, from being open while their air conditioning is on.

Such windows and doors are designed and built often at significant

This amendment is needed because unfortunately the law can now be interpreted to prohibit restaurants with enclosed sidewalk cafes (which are required to have operable windows), or restaurants with “french doors” or the like, from being open while their air conditioning is on. cost to the business. (Most unenclosed sidewalk cafes are already exempt from the current law) This feature also provides diners with a desired, semi al-fresco dining expe-

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rience during the spring and summer months, they add charm and character to our city’s streetscape, and the open air feature attracts customers, helping to generate necessary revenue for restaurants and workers. Restaurants have provided workers with additional hours and even hired additional employees because of the extra business these open-air features generate during the warmer months. Having french doors and windows open are part and parcel for many restaurants, and they are not an incidental feature as they are to other big box stores that may blow cool air onto the streets to attract customers inside on hot summer days.

On April, 24th, 2017 The Alliance testified at

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

the hearing in support of the proposed amendment. Our testimony emphasized the unintended consequences of this law and advocated for this amendment to be passed immediately to ensure that the impacted restaurants are able to hopefully enjoy a profitable summer.

In the meantime, the industry can still help by contacting their NYC Council Member to support Int.1503. Visit council.nyc.gov/ districts. Identify your local council member. Call them. Email them.

Explain the impact this has on your business, if this amendment is not passed immediately. Urge them to support bill Int.1503 and protect our industry from the unintended consequences of this bill.

May 2017 • Total Food Service • www.totalfood.com • 19

NEWS

EVENTS

SHFM Set To Honor RA’s Richard Cattani At Their Annual Golf Competition

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ver the past few years hospitality and foodservice has undergone a lot of change. As different trends flow over the industry it impacts just about every segment.

The Society for Hospitality and Foodservice Management (SHFM) focus is to create a place where industry leaders and newcomers can come together to network, collaborate, and discuss the evolution of the industry. SHFM holds various events all over the country to help get the industry together, from their National Conferences, Wine Tasting and of course their golf tournaments.

On May 17th, SHFM will be holding its annual Foundation Golf Tournament at Old Oaks Country Club in Harrison New York. Registration to the event is available right here.

Sponsors in attendance will be DIAMOND, Aramark, Coca-Cola, Compass Group and Sodexo. Platinum sponsors include Snapple Group, Mars Drinks, Meiko, Systopia and Vivreau Advanced Water Systems.

SHFM members oversee all facets of corporate foodservice and workplace hospitality, from cafeterias, cafès and retail operations to catering, vending, fitness centers, child care services and conference planning and support, including audio/ visual services.

They represent the most influ-

ential professionals in these industries—the people who directly provide these services and oversee purchasing decisions for hundreds of business campuses and millions of employees.

In addition to the tournament industry leader Richard Cattani of The Restaurant Associates will be honored for his numerous contributions to the industry and specifically SHFM. Cattani first became involved with SHFM at their annual conference in 1989 in Charleston, SC. This was before SHFM was just SFM. The veteran has served on the SHFM Board of Directors and has offered his time and talent to help SHFM grow. TFS sat down with Cattani to talk about being honored and what SHFM means to him.

20 • May 2017 • Total Food Service • www.totalfood.com

“It’s pretty amazing to see everyone put their egos and competitive hats away and open their hearts, their wallets, their minds to helping each other when needed and coming together when supporting a worthwhile cause. I think it’s one of the things that make this industry so special and SHFM has played a big role in that. I’m blessed to have been involved with both for so long,” said Cattani.

SHFM for Cattani has been an opportunity to help a good cause and just happened to make life long friends along the way. “I am absolutely shocked and excited, how could I not be! Recognition and golf, does not get much better than that.

I am taken back when I heard and sincerely appreciative that SHFM chose to honor me,” Cattani con-

cluded. Cattani continued to quote the great Winston Churchill with his famous quote “You make a living by what you get, you make a living by what you give.” Cattani is incredibly honored and flattered to be honored. Make sure to be part of such a special moment as Cattani is honored for his long-standing involvement with SHFM. So grab your clubs or grab them there, and head upstate for some golf, brunch, and the opportunity to spend time with industry leaders from all over the Tri-State area.

Brunch will begin at 10:30 am and a shotgun start at 12:30 followed by a reception starting at 5:00. Make sure to be part of this special event and register before it’s too late.

“We are incredibly excited to be able to share such a special golf course with our SHFM members and their guests,” noted Air Comfort’s Dan McCaffrey who is the chair of the annual golf/gala. The event is set for its first ever visit to the legendary Old Oaks Country Club in Purchase. The landmark clubhouse was originally constructed as a residential estate for a silk merchant named Trenor Luther Park in 1925. The legendary golf course was the work of the famous golf architect A.W. Tillinghast and was one of the two golf courses for the Progress Country Club.

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May 2017 • Total Food Service • www.totalfood.com • 21

NEWS

ENERGY SAVINGS

ITW Food Equipment Group Celebrates A Decade of Energy Efficiency Excellence With 10th Consecutive EPA ENERGY STAR® Award

F

or the 10th year running, ITW Food Equipment Group is being recognized by the U.S. Environmental Protection Agency (EPA) for its commitment to energy efficiency.

ITW Food Equipment Group has earned the EPA’s ENERGY STAR® Partner of the Year— Sustained Excellence Award for 2017, the agency’s highest industry honor. By maintaining a focus on energy savings and efficiency, ITW Food Equipment Group has earned Partner of the Year—Sustained Excellence awards since 2010 as well as ENERGY STAR Partner of the Year in 2008 and 2009.

“ITW FEG has always been committed to energy and resource efficiency, for our customers, the industry and our own operations,” said Lei Schlitz, Executive Vice President, ITW Food Equipment Group. “Being recognized by the EPA with an ENERGY STAR award every year for a decade is a validation of our commitment and the efficiency we design into our commercial food equipment, which professionals choose for consistently high performance across categories.”

ITW Food Equipment Group and its family of premium brands, including Hobart, Baxter, Traulsen, Vulcan, Wolf and Stero, among others, build high performance, commercial food equipment that provides superior

ITW Food Equipment Group has earned the EPA’s ENERGY STAR® Partner of the Year— Sustained Excellence Award for 2017, the agency’s highest industry honor. energy and resource efficiency. With an expansive offering of more than 400 ENERGY STAR-certified products, ITW Food Equipment Group is focused on the continued development of next-generation, energyefficient equipment in 2017, the promotion of resource efficiency to its dealer network and customers, and continuous energy efficiency improvements at its manufacturing facilities.

A highlight of ITW Food Equipment Group’s energy efficient equipment introductions in 2016 and 2017 include the market release of Traulsen R290 refrigeration units in the G-Series (12 base models) and Undercounter series (10 base models), all 22 models of which are ENERGY STAR V3.0 Compliant (CRE). Additionally, Baxter’s OV500 gas rack oven was the first of its kind to achieve an ENERGY STAR

22 • May 2017 • Total Food Service • www.totalfood.com

certification.

Since its inception in 1992, ENERGY STAR and its partners have helped to reduce greenhouse gas emission by more than 2.8 billion metric tons.

In 2015 alone, ENERGY STAR and its partners saved American businesses and consumers 503 billion kilowatt hours and $34 billion dollars on their energy bills, while achieving broad emission reductions.

In addition to designing, manufacturing and selling ENERGY STAR certified products, ITW Food Equipment Group has also made significant investments to educate clients on the benefits of ENERGY STAR equipment.

ENERGY STAR has 16,000 partners working to protect the environment through greater energy efficiency, including manufacturers, retailers, public schools, hospitals, real estate companies, and home builders.

Since 1992, ENERGY STAR and its partners have saved American families and businesses $430 billion on their energy bills and 4.6 trillion kilowatt-hours of energy, while achieving broad emissions reductions— including 2.8 billion metric tons of greenhouse gas emissions. ENERGY STAR® is the simple choice for energy efficiency. For 25 years, EPA’s ENERGY STAR program has been America’s resource for saving energy and protecting the environment.

ITW Food Equipment Group North America (ITW FEG-NA), a division of Illinois Tool Works, is the brand behind the brands found in commercial kitchens, bakeries, delis and groceries around the world. An ENERGY STAR® Partner of the Year since 2008, ITW Food Equipment Group embodies a family of premium brands including Hobart, Traulsen, Baxter, Vulcan, Wolf, Berkel, Stero, Somat, Gaylord, Kairak, Wittco and Peerless—covering all your food equipment needs, from food preparation and refrigeration to cooking and baking to dishwashing and waste disposal to weighing and packaging. Backed by their nationwide network of 1,500 factory-trained service technicians, we’re always nearby to install, maintain and service your equipment, no matter the make or model.

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May 2017 • Total Food Service • www.totalfood.com • 23

CHEFCETERA

UP CLOSE WITH METRO NY CHEFS

Nikola Karvelas Executive Chef, Nisi, New York, NY

M

editerranean routes are something that never leaves your bones. It is in your name or in your food for Chef Nikola Karvelas it is both. Greece born Karvelas has been struck with culinary passion from a young age. In 1999 Karvelas won bronze medal in the Young Chef’s Contest in Cyprus, Greece. At that point Karvelas’ career in the kitchen was clear, as he stepped into the kitchens with some of Greece’s famed chefs.

Born and raised in Athens, Chef Nikola Karvelas is as Greek as it gets. Over the past 30 years Chef Nikola has made a name for himself in southern Europe working with some of the biggest chefs in the region. Chef Nikola really got his big break working at Michelin starred Varoulko in Istanbul for 12 years under Chef Lefteris Lazarou. After his time at Varoulko Nikola moved to New York City to try his luck in the food capital of the world.

Nikola quickly made waves with the opening of his first restaurant concept, Anassa Taverna. Chef Nikola moved forward with his career by moving to Florida for a short stint working as a restaurant consultant for his second restaurant concept. It was at this point that Mike Himani and Andreas Kelemidis approached Chef Nikola regarding being executive chef at Nisi Estiatorio, the West Villages latest spot to grab handsomely refined Mediterranean classics.

What was your inspiration to get into the kitchen at such a young age?

My inspiration is all from my family, from my mom and grandmom.

They showed me how to have a true passion about food. They were all about the food and it was engrained in me since a young age.

How did your time at Varoulko impact your career?

I learned so much from ingredients to new techniques and skills.

Working at one of the biggest restaurants in the country. It was a challenge at first trying to blend to contrasting eating traditions but was able to learn and combine the styles successfully. I was at Varoulko from 1997 and was with Lefteris Lazarou for 12 years. After 2002 we got the Michelin star and it was after that point that I was ready to move on.

What brought you to New York City?

I came to Manhattan to create the concept for Anassa Taverna in downtown. I had a lot of fun creating the concept for Anassa Taverna, and was able to create a modern, chic, and spacious warehouse style upscale Greek restaurant. After my time at Anassa I moved to Florida to work open up another restaurant concept. After my time in Florida, I met Mike and Andreas, partners for Nisi and we began developing Nisi Estiatorio.

24 • May 2017 • Total Food Service • www.totalfood.com

Let’s talk about Nisi Estiatorio, what were you trying to accomplish with Nisi?

I am working Nikola Karvelas, Executive Chef, Nisi, New York, NY towards a neoteric refining of Greek and Media quick clean layout that was bright, terranean recipes. I wanted to creairy, and spacious. We put in 100 ate a menu that helped redefine year old hardwood, put in some old Greek cuisine but still felt familiar style neon lighting, and put a large and of course is authentic. I wanted hanging living picture. We wanted to create a space where I could creto create a casual, stylish and relaxate authentic Greek dishes with my ing atmosphere. own spin on it with the best ingredients possible.

What’s important to you in a kitchen?

How did you go about the menu First of all for me it is all about the creation? quality. With out quality you cannot The menu is traditional Greek/ have good food. The second is to Mediterranean where everything have a good staff, make sure there will be cooked from scratch. I don’t is communication and that you are like to use ready to go food, cans, creating the same taste and texture. or anything like that. Right now we The third thing is the ingredients, serve a few unique dishes like our pretty simple if you don’t have quallobster moussaka or our fish gyro. ity you cant have good food. WhethWe are always using authentic Greek er it is sub quality equipment or sub ingredients, fresh fish shipped from quality ingredients, both are essenGreece every two days. I am always tial to create exactly what you want focused with the quality of ingreto create. dients and making sure our guests We try to find our ingredients know it’s the best quality they can from local farms or local distribuget. Our spring menu should be tors and as you know we get out fish coming out by the time this is writfresh from Greece. I need to make ten. sure my ingredients have the best quality possible.

What does the layout of Nisi Estiatorio look like?

Mike and Andreas were looking for

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May 2017 • Total Food Service • www.totalfood.com • 25 10/11/16 14:34

NEWS

AWARDS

AJC Set To Honor Trio Of Industry Icons

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nce a year the American Jewish Committee holds their annual Human Relations Award Dinner. The AJC’s Foodservice division holds this annual awards dinner as the highlight of its annual calendar of events.

On June 22nd at the beautiful New York Botanical Gardens the AJC’s Annual Human Relations Award Dinner will be held. This year, Hoffmaster and Driscoll Foods as well as Arthur Fisher of the Sam Tell Companies will be honored for their commitment to exemplary leadership, innovative approaches and commitment of giving back to the community.

Arthur Fisher of the Sam Tell Companies will be honored for his exemplary leadership. Fisher has been involved with helping the Jewish community over the past 40 years.

Arthur was one of the co-founders of Young Leadership in the Jewish Federation back in 1975. Through his hard work, commitment, and his love for Israel, Fisher has gone above and beyond to help protect and propel Jewish communities all around the world.

“It’s a great feeling to be honored by the industry and to see their recognition of my accomplishments in the foodservice equipment industry and my commitment to the state of

It’s a great feeling to be honored by the industry and to see their recognition of my accomplishments in the foodservice equipment industry and my commitment to the state of Israel and Jewish people all over the world,” Fisher concluded.

Israel and Jewish people all over the world,” Fisher concluded.

Hoffmaster has been in the industry over the past 70 years and has been an industry leader in the manufacturing of paper napkin products. Since the 1950’s the company has enhanced their reputation and market growth by offering restaurants a complete printed ensemble consisting of placemats, and matching dinner and cocktail napkins.

Additional innovations include the introduction of the disposable table

26 • May 2017 • Total Food Service • www.totalfood.com

cover made in decorator colors. Today, Hoffmaster remains one of the industry leaders serving every industry from Restaurants to Automotives.

The other honoree Driscoll Foods is another company that has continued as an industry leader of food service distribution. Over 40 years ago the Driscoll family started with a single truck, today, the Driscoll Foods family operates out of a state of the art 200,000 square foot facility. This facility includes an extreme-

ly impressive 95,000 square feet of cooler and freezer space, as well as a temperature controlled refrigeration dock. From a single truck the Driscoll Foods family has grown to a modern fleet of over 90 multi-temperature trucks spanning across the tri-state region. This family owned and operated Driscoll Foods has started small and has grown into a family with over 350 dedicated employees and is now one of the premier distributors servicing the TriState area.

AJC is a leading global Jewish advocacy organization with offices across the United States and around the globe. AJC works to enhance the well being of the Jewish people and to advance human rights and democratic values for all. It’s a true honor to be recognized by the industry. For these three companies it is an honor to be awarded by their peers and their local Jewish community.

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May 2017 • Total Food Service • www.totalfood.com • 27

SEDERHOLT ON RESTAURANT FINANCE

Buying Or Selling A Restaurant – What’s It Worth?

W

hat’s it worth? What am I willing to pay?

How much do I think I can get?? These are the age-old questions that revolve around almost everything we do. In most cases the value of something is based upon a comparative analysis.

It’s easy to compare the price of a case of tomatoes or 10 lbs. of ground round between vendors as they are basic commodities. You have a preconceived notion of their value and use that as your starting point before looking at additional value propositions.

The value of business is a blend of numbers and qualitative influences.

There needs to be a meeting of the minds on the measurable benefits giving value for the buyer and seller. The best description I have ever heard is that “value is a mutually agreed upon hallucination”. Two parties need to come to a mutually agreed upon position in order to make a transaction work.

Is a one bedroom apartment on the Upper West Side worth $1.1MM?? Not for me, but there are hundreds of them sold yearly. Does a $20,000 diamond – just a rock make any sense? If you really think about it, these are both totally illogical aren’t they? So why do they sell? Why will someone buy?

To break the spell on the restaurant value mystique you need a logical starting point for value – buyers and sellers need to craft a “win / win” transaction or it will never happen.

“Fair market value” is often based upon a multiple of annual earnings often measured before taxes, inter-

To break the spell on the restaurant value mystique you need a logical starting point for value – buyers and sellers need to craft a “win / win” transaction or it will never happen. est depreciation and amortization or “EBITDA”. In the restaurant business it is VERY rare for an individual owner to report their earnings accurately so this number is often illusive. The owners job is to find ways NOT to show earnings and lower their tax exposure.

Over all the years that I bought, sold and brokered over a hundred restaurants and I came up with a simplified way to place a value on a restaurant.

Others have their own formulas, but this has worked for me.

To determine that starting point, I use the average annual reported sales then calculate a purchase price between 20 and 40% of that number.

This valuation adjusts depending on a number of important variables.

Among them are: • Quality of location, visibility, parking, facility, equipment.

• Favorability of lease – you will be stuck with this for a long time!

• Sellers willingness to finance – “hold paper”.

• Sellers eagerness to sell.

• Brand Equity – a good reputation that can be continued – or not.

• Existence of external influences that could add or detract from the res-

28 • May 2017 • Total Food Service • www.totalfood.com

taurants value like being downwind of a sewage treatment plant!

Dave’s Quickie Restaurant Valuation: • Get the last three years of sales from tax returns. Don’t accept claims of cash “under the table”. If it isn’t reported – it doesn’t count. Calculate the average annual revenue and then calculate 30% of that number. Your starting point.

• Dig into the lease which is your primary fixed cost: • Is rent below the current per square foot cost for restaurants in the area? Add 2 - 3% if yes, or subtract 2 – 3% if not.

• Are there 10 years or more remaining on the lease with favorable increases – if so add 5%.

If escalations are high subtract 5%.

• Are there less then 5 years remaining on the lease? If so subtract 10% or just walk away.

• Are renewal options at “fair market value” or “current market value” at time of renewal? If so add 0%, as they are worthless.

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

•

Is “Assignment of the lease not to be unreasonably withheld”stated? If so add 2 – 3%. If not you might not be able to sell the restaurant without the landlord owning you. If no favorable assignment clauseRUN away!

• Is total occupancy cost (rent, taxes, common charges and insurance) below 7% of the average annual sales? If so, add 2 – 3%. If not subtract 2 – 3%. Over 15% walk away.

• Realistically rate the condition of the facility, equipment, furniture and

continued on page 102

May 2017 • Total Food Service • www.totalfood.com • 29

Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

Angie Mar Executive Chef and Owner, The Beatrice Inn, New York, NY

A

ngie Mar is one of those chefs you hear about through the grapevine as a chef with such talent, passion, and understanding that she could thrive in any kitchen.

Now after only 6 years in the kitchen, Angie has put in the work and is now in the spotlight after Food + Wine named her on their Best New Chefs of 2017 list. From her humble start at Marlow & Sons in Brooklyn with Andrew Tarlow where she learned to truly cook, to her time with April Bloomfield at The Spotted Pig, Angie has continued to prove that she is a true leader in the industry. Angie has now gone out on her own and has purchased Graydon Carter’s The Beatrice Inn to show the world what food with a soul really looks like.

What was your inspiration to get cooking?

For me, food has been such a huge part of my upbringing. I come from a family of restaurateurs, and although I fought it and went into the corporate world at a young age, I ended up coming back to what my family has always done. I was in commercial real estate for a very long time, but always felt unfulfilled. I took some time off and travelled to East Africa and Spain. It was when I was in Spain that I realized that I should be cooking. When I came back to the states, I enrolled in culinary school, moved to New

Angie Mar, Executive Chef and Owner, The Beatrice Inn, New York, NY (Photo courtesy of The Beatrice Inn)

York, and have never looked back.

Who were your Chef role models when starting out?

Thomas Keller, Daniel Boulud have always been some of my favorites. However, I’ve always loved

30 • May 2017 • Total Food Service • www.totalfood.com

cookbooks, and one of my favorite authors has always been Nigel Slater. I think that there is such a romantic notion behind his cooking and his food and that’s something I looked for when I started cooking.

How did your time at The Spotted Pig and Marlow & Sons influence your career?

Working for Andrew Tarlow was an amazing experience. It was at Reynard, Marlow and Diner that I truly learned how to cook. Andrew

has the most incredible sense of hospitality that I carry over to my restaurant today. My time at the Pig was also an incredible learning experience. April is an amazing woman- working for her gave me a dedication to perfection that I did not know existed before.

What was the defining moment you knew you wanted to buy the Beatrice Inn from Graydon Carter?

I think that every chef’s end game is to have something be truly their own creation and concept. I was already in the process of putting together a business plan for a new concept when the opportunity came up. Pat La Frieda is a dear friend of mine, and has been a great mentor in my career. I called him to ask his advice and he told me I’d be crazy not to buy the Beatrice. It’s so rare that we get the privilege of being part of an establishment that is so rooted in New York’s history, so I’m just really excited to be a part of it.

Was there an attachment to the space itself?

There’s always an attachment to the building just like there will be an attachment to the kitchen. The Beatrice Inn started out as one of New York’s first speakeasies. Some of the great luminaries such as F.Scott Fitzgerald, Hemingway and Zelda would drink at the bar. It then became a family owned Italian restaurant where iconic New Yorkers would come to eat. Paul Draper who was an American tap dancer dined often and legend has it that he would finish his veal melanese and then tap dance on the table tops.

Its truly an iconic space and I am

thrilled that we are able to write its next chapter.

What was the first thing you changed once you took over?

When we took over the Beatrice, it was such an exciting time. I decided to close the restaurant for the month of August so we could make small alterations to the space, as well as work on the menu. It was so liberating to start with a blank slate. My team and I spent the entire month of August baracaded in the Beatrice, recipe testing, brainstorming, reading cookbooks and dreaming up new ideas.

What does the menu look like now?

Our menu at the Beatrice is based on my love of meat. It’s what I grew up eating, and what I am tremendously passionate about. When I was writing the menu for the new Beatrice, I pulled inspiration from my childhood. My father is Chinese American and my mother grew up bouncing back and forth between Oxford and Taipei, so I had a childhood filled with meat pies, steaks and jasmine rice.

Milk Braised Pork Shoulder

160 Day Whiskey Aged Tomahawk Rib-Eye

What’s your favorite menu item?

My favorite item in the menu right now is the whiskey aged beef.

It’s completely different and no one is implementing this technique. It’s something tremendously special.

You speak a lot about food with soul, what does that mean to you?

For me, it means food with a story, with romance. Food should be sexy, and really mess with your mind.

continued on page 32

Beatrice Inn’s 45 Day Dry Aged Burger May 2017 • Total Food Service • www.totalfood.com • 31

Q&A Angie Mar, from page 31 Really great food should make you think things and feel things that are both familiar and new, comforting and exciting. Really great dishes do all of those things.

What are the plans for the future?

The possibilities are endless!

Right now I’m so focused on the Beatrice. My hope is that the Bea will become a New York standard. It’s got such an amazing history to it and it is such an honor for me to be a part of its future. I don’t really think of “celebrity chef” as an end game to be honest. I’m so thrilled at the accolades we’ve been awarded, but for me, being in the kitchen every night, touching, tasting, creating the foodthat is what is paramount.

continued on page 34

Angie Mar samples The Beatrice Inn’s Short Rib & Mutton Pie

32 • May 2017 • Total Food Service • www.totalfood.com

fruit purees frozen red fruits Blackcurrant

Black cherry

Cranberry & Morello cherry

Strawberry

Wild strawberry

Caribbean cocktail

Coconut

Mango &

Papaya Passion fruit

Mara des bois strawberry

Raspberry

Red fruits

Morello cherry

Redcurrant

Blackberry

Blueberry

tropical fruits Pineapple

Lychee

Banana

Mango

Lemongrass

Spicy mango

Passion Fruit

Tropical fruits

Ginger

Guava

Pomegranate

Kiwi

Pear

Green apple

Dark-red plum

fruits of the orchard Apricot

Fig

Chestnut & Vanilla

Melon

Mirabelle plum

Watermelon

White peach

Blood peach

Fruits of the sun

Kalamansi

Mandarin

Orange

Rhubarb

citrus fruits Bergamot

Lemon

Lime

Citrus fruits cocktail with Cointreau

Orange & Bitter orange

Blood orange

Pink grapefuit

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May 2017 • Total Food Service • www.totalfood.com • 33

Q&A Angie Mar, from page 32 Whatever you are doing seems to be working, what is the Angie Mar 101 for running a successful restaurant?

Stay humble, cook with humility, bring your team around you up, as best you can, and work harder, faster and more efficiently than anyone else. Most of all, staying true to your own vision. I’ve never been one to conform to rules, or expectations.

We cook for ourselves. We cook the food that we want to eat and that makes us happy- and when our guests enjoy it as much as we do, and they understand the soul and

the vision behind it, it’s all the better. My motivation would be quite simply, that we are so privileged to feed others. It’s really something very special.

All food and architecture photos courtesy of The Beatrice Inn

The Beatrice Inn dates back to the 1920’s when it first operated as a speak-easy.

34 • May 2017 • Total Food Service • www.totalfood.com

The interior of The Beatrice Inn sets the perfect ambience for the restaurant’s meat forward menu.

May 2017 • Total Food Service • www.totalfood.com • 35

SCOOP

INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE

The Knickerbocker Club’s Paulstich Represents NYC’s Culinary Depth Scoop notes that we live in a world of celebrity chefs. Many of the chefs tend to capture all of the headlines and rightfully so. But Metro New York is blessed with extraordinary culinary talent beyond the spotlight of its restaurant community. Partridge Club members were reminded of that last month when they made their annual visit to the Knickebocker Club. The annual luncheon held overlooking Central Park always provides a look at a history of New York. The highlight was a spectacular four course lunch prepared by one of the nation’s truly gifted club chef’s David Paulstich.

The gifted toque served Scull Island prawns with dumpling soup, a main course of Griggstown Rabbitt with fiddlehead fern and a his team’s sig-

University, Paul Smith College and the University of Massachusetts.

Seamless Celebrates The Diversity Of New York City, And Its Food Scene, In Its Latest Ad Knickerbocker Club chef David Paulstich (3rd-L) and his culinary team once again displayed their extraordinary culinary talents

nature Valrhona Chocolate souffle.

Members from all disciplines of the industry including M. Tucker’s Partridge Club president Marc Fuchs of M. Tucker, Diane Rossi of Pro-Tek Tempositions’ Roger Oliver and the F. Rozzo fishmonger Lou Rozzo enjoyed the visit. The Partridge Club was formed in 1935 at the Victoria Hotel in New York City. The membership was made up of leading purveyors to

36 • May 2017 • Total Food Service • www.totalfood.com

the hotel, club and restaurant trade.

The lunch was a Springtime celebration of the mission of the Partridge Foundation to raise scholarship funds for institutions of higher learning providing training for students pursuing a career in the Hospitality Industry. Partridge Club scholarships have been granted to such noted institutions as the Culinary Institute of America, Johnson and Wales, Cornell

Scoop says New Yorkers truly have every type of cuisine available to them. The food delivery service Seamless is celebrating the city’s diverse food scene. The “How New York Eats” TV campaign from Seamless highlights NYC’s on-the-go lifestyle . In the latest ad, “Melting Pot,” New Yorkers praise their city for its endless food options in every borough.

There’s the best fresh pasta in Manhattan and delicious shawarma in Brooklyn. And you can go on these culinary adventures without leav-

continued on page 38

May 2017 • Total Food Service • www.totalfood.com • 37

Scoop, from page 36 ing home. “We always try to hit on some sort of cultural conversation that’s happening in New York City. We look at that and how we can express that and add that New York flavor to it,” said Dave Brown, creative director at BBH in New York. In “Melting Pot” some of that local flavor comes through at the end when one sad city dweller moans about not being able to get a table at a popular restaurant.

Seamless insists it’s not making a jab at the dine-in business, but rather praising New York restaurants for being so successful.

Spaghetti Doughnuts Are The Latest Hybrid Food To Hit New York Scoop says we thought we’d seen it all. Croissant-doughnut hybrids, doughnut ice cream cones, even savory chicken doughnuts and sushi doughnuts. But a new way to get your carb fix has entered the ring - the spa-

sauce”, a courgette-parmesan version and “carbonara”, complete with eggs and bacon. Looking to try it out for yourself? You’ll have to plan a trip to New York. The elusive Pop Pasta makes special appearances at food markets around the city.

The spaghetti doughnut

ghetti doughnut. From Brooklynbased restaurant Pop Pasta comes a rounder version of popular Neapolitan dish frittata di spaghetti, which bakes together pasta leftovers, egg and cheese. The spaghetti donut is “a combination of tradition, innovation, originality and quality.” Pop Pasta makes the five versions of the Spaghetti Donut, fusing traditional Italian flavors, like “aglio e olio” with garlic and parmesan, traditional “red

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The Original Bobby V’s Sports Bar Closed After A 37-Year Run In Downtown Stamford Scoop notes that former Met and Red Sox manager Bobby Valentine shuttered his original eatery in Stamford last month.The venue will be replaced by the Bobby V’s Restaurant and Sports Bar under construction, according to Valentine. The Atlantic Street establishment, which is set for an early June opening, will feature the city’s first off-track betting operations. “It’s the last final game!”

Valentine said. “After 13,650 days, the house that Joe Romano inspired and

Joe Valentine built is making its last pitch. “After our amazing staff of hundreds has served more than 600,000 burgers, 7,000,000 long necks, 3,000,000 drafts, 350,000 plates of nachos, 250,000 wraps, 2,500,000 wings and thousands of good times, we are leaving our old home and transitioning to our new home,” Valentine said.

Valentine managed the New York Mets from 1996 to 2002. “There are too many memories for me to recall, but I am sure if the new place is anything close to this old place, I will die a happy man.” Valentine said he would hold an online auction of tables, chairs and other items, with the proceeds benefiting Stamford charities. “The new Bobby V’s on Atlantic St. is just around the corner where we will begin to make a whole new batch of great memories,” said Valentine.

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Scoop, from page 38

Burrell Shares ‘Magical’ Culinary Journey At HCCC Scoop hears that Celebrity chef Anne Burrell spoke at the Hudson County Community College Culinary Conference Center in Jersey City on Thursday, March 30, 2017, as part of the college’s Lecture Series. Anne grew up in a small town in upstate New York that she describes as “Beaver Cleaver-ville USA.” She went to college because “you’re s’posta.” Burrell first experienced the excitement of the restaurant industry while working as a waitress with hopes of saving enough money to buy a car. But it wasn’t until after graduation that she realized she wanted to be a chef. “I am 23 years old and I am way too young to be this miserable,” she recalled thinking to herself at the time. Burrell, now a Food Network star, candidly shared the story of her journey from a smalltown girl to becoming one of the most well known celebrity chefs in the na-

Celebrity Chef Anne Burrell

tion at Hudson County Community College. The beginning of her culinary career wasn’t easy, she told the standing room only crowd. Burrell said she often fell short of having enough money to pay her tuition at the Culinary Institute of America and she lived on a tight budget. Being a culinary student, an emotional Burrell said, was one of the happiest and most “magical” times in her life. “I loved being a student so much,” she said. “From the

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day I got there and I moved in, I was like ‘I am home.’ A whole community of people only talking about food and moving toward one particular goal was so breathtaking to me and beautiful.” Burrell, 47, worked for free at a restaurant in a small town in Italy after graduating culinary school. She returned to New York City about a year later. She would work 12 to 14 hours a day to master her craft. At one job, Burrell remembers a male chef wanting to reassign her from a sous chef to a pastry chef because that’s where he thought women belonged. “I just always felt like I was on the outside, which would make me fight,” she said. Her sassy personality “helped and hurt” during the early years of her career, she added. “I think sort of that I’ve always had the strength of character and believed in myself that whatever was thrown at me I can handle and do,” she said. When asked by one culinary student the advice she would

give to young chefs aspiring to follow her career path, Burrell was blunt: “You’re going to culinary school to get on the Food Network? Quit now.”

New Jersey Wine & Food Festival At Crystal Springs Salutes Famous Chef Scoop notes the ninth annual New Jersey Wine & Food Festival wrapped up last month at Crystal Springs Resort with a champagne brunch. The three-day event kicked off on a Friday evening with a $2,000-per-person five-course dinner with the weekend’s guest of honor, Daniel Boulud, executive chef/owner of Daniel in New York City. Boulud hosted a book signing on Saturday morning and judged a foie gras challenge in the afternoon. The event culminated on Saturday evening with the Grand Tasting, which featured more than 30 top chefs from

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Scoop, from page 40 New Jersey and New York. The evening concluded with an exclusive meetand-greet after-party with chefs and winemakers. Sussex County was represented by Crystal Springs Resort Executive Chef Anthony Bucco, Chef de Latour Martyna Krowicka of Restaurant Latour (Hamburg) and Chef Andre de Waal, of Andre’s (Sparta). Proceeds from the event benefit Ment’or.

A New Wall Street Restaurant Debuts Real Time Pricing To Menu Scoop notes stocks may tank but drinks, food and entertainment will flow at The Market Bistro & Bar, which is slated to open on Wall Street shortly. Owner Jason Petrini stands behind the newly finished bar at The MKT at 64 Wall St. and points at the cash register, which will track food and drink sales like at the New York Stock exchange. “The reason why we’re called The Market, or MKT, is we’re going to recreate our own stock market inside this venue,” said Petrini, whose background includes club promotion and web development.

“We’re taking technology to the 21st century and we’re going to implement it into a real-life scenario.” The MKT will create its own “stock market” by using a computer algorithm, which will allow customers to “day trade” drinks and food items. Prices will rise and fall based upon purchases. “It’s going to fluctuate every time that somebody orders a drink,” Petrini said. “It’s either going to raise the cost or decrease the cost, however, it will never go over the maximum price. For example, if a Corona is $6, it’s not going to be $10. It stays at $6.”

A mural with the lettering “NASDQ” lines the back wall of The MKT. Other artwork, also created by local artist Melissa Boccanfuso, adorns the sidewalls and bathroom walls of the restaurant/bistro/bar. And that’s only the ground floor. By the end of September, Petrini hopes to open a

rooftop bar with tables, chairs, fire pit, central bar, covered pergola and restrooms. The plan, which is under review by Norwalk Department of Planning and Zoning, calls for creating an elevator and stairwell along River Street. Petrini is the son of Jerry E. Petrini, a former Norwalk councilman and owner of My Three Sons family entertainment center at 62 Wall St. A passageway has already been cut between the entertainment center and The MKT. “We’re going to have full service,” Jerry Petrini said. “When the parents come in with the kids, they can go right through a set of doors and go into The MKT and sit and relax.” Jason Petrini said parents will be able to track their children in real time on their smartphones to ensure that they remain inside the entertainment center.

Live music, Karaoke, poetry readings, and dating games also will be part of the mix. Petrini foresees Wall Street blooming with ongoing residential development and the opening of Wall Street Theater this spring, and becoming the Soho of Norwalk. While The MKT may be a new concept, the restaurant business is familiar territory for Petrini, who grew up in Norwalk and lives in Wilton. At age 18, Petrini worked at Rain Ultra Lounge in SoNo. He later worked for Matt Bonjiovi, who operated the nightclub known as 84 Park nightclub in Stamford. Petrini later branched out into web development.

Bonjiovi, brother of rock star Jon Bon Jovi, describes Petrini as an “outof-the-box thinker” who is ready to prove himself. “He was always hands on and showed a strong work ethic,” Bonjiovi said. “It was that drive that continued his success with us. It’s only natural that he moves up the ladder to ownership and he brings creativity and drive to the business.

We wish him nothing but the best with his new ventures.”

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EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

J. Kings Show 2017 J

ohn King stood proudly at the door of his East End Grapes and Greens’ Distribution Center to welcome the Metro New York Food Service community to J.King’s Annual Show last month in Calverton, NY. In addition to the local East End community preparing for the upcoming summer season at the show, a number of Long Island and New York City operators made the trip to this year’s “Success in ‘17” event. Among the highlights were dozens of new food and beverage solutions in search of those game changing signature menu items that keep customers coming back.

There was also a vast array of “local to table” options including fresh duck from Crescent Ducks’ Doug Corwin and the latest harvest from the highly

acclaimed Satur Farms. Whereas the industry has recently latched onto the concept of local/farm to table, it has been a way of life for the Holtsville, NY based distributor for some 40 plus years. The local to table is being adopted by various restaurants and food service operators including Ken Paterno, Steve Mallor, Lauren Mallo and Gaby Douglas of Cooper’s Beach in Southampton, NY and Frank Antonetti, Tabitha and Luke Alessi of Huntington Village’s The Rust and Gold.

“As we move through spring and into summer, let’s take advantage of the local produce our East End farmers have to offer. Your customers are interested, now more than ever, in where their food comes from and utilizing fresh product grown here on LI is a perfect way to highlight your menus,” noted J.

The Rinx executive director Tom Palamara shopped the show for his five Long Island ice arena foodservice operations

(L to R) Long Island duck maven Doug Corwin of Crescent Duck and Erika Sadeli of the Moose Lodge in Riverhead

(L to R) The father and son duo of Holigar and Bernhardt Lang of Buena Vida in Brooklyn were welcomed by To-Jo Mushroom’s John Cunningham (C)

The always energetic J. Kings corporate chef Chris Neary (R) welcomed Unilever’s (L to R) Gene Dellitalia and Chris Huff

46 • May 2017 • Total Food Service • www.totalfood.com

King’s corporate Chef Chris Neary.

Chef Neary brought in a lot of fun and flavorful ideas and presented a variety of ways to spruce up those basic menu items. For salads, Chef Neary came up with clever incorporation and blends of flavors like the Tuna Nicoise, a combination of seared ahi tuna, yukon gold potatoes, hardboiled eggs, haricot vests, heirloom tomatoes with olives, capers tossed in a herb vinaigrette. Other favorites included the burrata with olive streusel and the grilled pineapple and shrimp salad.

For the American classic, the burger, Chef Neary got a little more creative just look at the clever twist he put on surf and turf where he had an 8 oz. burger topped with butterflied shrimp with old bay aioli on a brioche bun. A few other notables are the Cuban burg-

er and the sweet potato spinach burger.

TFS enjoyed visiting many local operators including Helen Kappus and Brian Kearns of Whalers, Alfredo’s Dave Olivieri, Phil D’Onofrio and Nino D’Onofrio, Point O’ Woods’ Pam Story, Marie Munday and Peter Matarazzo, Mitchell Saltzman of Starco and Shelter Island Pharmacy’s Greg Ofriag, Melanie Duffy and Gerard Duffy of Massepequa’s Broadway Gourmet.

Chef Neary and the J. Kings culinary team understand that changing and updating a menu is vital to keep guests, wait staff, back of house energized. J. Kings also brings a unique element to the Tri-State food service community with its on-going commitment to its Grapes and Greens vision.

That team brings a wide diversity of tasty wines to local operators.

(L to R) J. Kings John McElgun welcomed Patricia and Bob Gemelli of Gemelli’s Gourmet in Glen Head, NY

(L to R) Chef Chris Hendrickson of Swallow Hunt and Chef Eric Kaufer of the South County Tap Room in East Patchougue

White Coffee’s Jonathan White (L) welcomed show guests

Satur Farms was among local Long Island farms at the show that have made J. Kings a leader in farm to table solutions

May 2017 • Total Food Service • www.totalfood.com • 47

NEWS

MEDIA

Food Network’s New ‘Help My Yelp’ Set To Rescue N.J. Eatery

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he Food Network is debuting “Help My Yelp,” its own version of “Kitchen Nightmares” on Monday (think sneering Yelp critics instead of shouty Gordon Ramsay), and will feature Montclair’s Fresco da Franco on its May 15 episode.

In the show, produced in conjunction with the crowdsourcing review website, host Monti Carlo brings six undercover Yelpers and hidden cameras to the targeted restaurant to identify problems with food and ser-

vice, and then works with the owners to help. Later, she brings in another group of Yelp Elite Squad members to give their feedback on the (hopefully) improved restaurant.

The worst Yelp reviews about Church Street’s Fresco da Franco centers on slow and inattentive service, with some criticism for bland food and too-loud music. One man said he signed up on Yelp “just to rip this place a new one” for his lousy waiter, while another called it a combination of a copycat LuNello, the acclaimed Ital-

ian restaurant in Cedar Grove, and the Bada Bing, the strip club from “The Sopranos.”

Owner Franco Porporino Jr. doesn’t hold back on the site either. He responded to several bad reviews by claiming they were from his competition setting up fake Yelp accounts, and directed prospective patrons to OpenTable, the reservation service that also offers customer reviews. He responded to another reviewer with an elite designation by suggesting she would be better off at the Olive Garden.

On OpenTable, the restaurant does fare better, with a 4.2 rating out of five.

The Star-Ledger’s restaurant reviewer Cody Kendall gave Fresco da Franco 2 1/2 stars out of four in 2015, praising the hearty fare, big portions and lively atmosphere but also noting the noise level and dinging the service.

In the episode synopsis, the Food Network reveals that Porporino is resistant to Carlo’s suggestions and even abandons the restaurant at one point, forcing Carlo to “come save the day.”

“Help My Yelp” airs Mondays, 10 p.m.

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BOOTH #4200

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C-CAP TRADE TALK

WITH JOYCE APPELMAN

NYC Culinary Students Turned Flour Into Gold

Joyce Appelman, is the National Communications Director for C-

Over $590,000 In Culinary Scholarships And Opportunities Awarded By Careers Through Culinary Arts Program (C-CAP)

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utstanding culinary students from local public high schools were awarded scholarships to continue their culinary studies at the Careers through Culinary Arts Program (CCAP) New York Awards Breakfast hosted by The Pierre Hotel. C-CAP President Karen Brosius, C-CAP Founder and Chairman Emeritus Richard Grausman, and New York Program Manager Anna Borgman awarded over $590,000 in scholarships and opportunities to high school seniors, juniors, and C-CAP alumni. The guest speakers included Chef Daniel Holzman, Chef and Co-Owner of The Meatball Shop and C-CAP Alumna Stephanie Grajales, Pastry Chef at the Ritz Carlton NY. Scholarships to attend local culinary schools and some of the most prestigious culinary schools in the country were awarded to the high school seniors. Some students also received C-CAP Education Scholarships, cash awards to help defray the costs of books, supplies, housing, and other expenses while at community college or another culinary school.

During the C-CAP New York Cooking Competition for Scholarships, finalists representing local high schools from Bronx, Brooklyn, Manhattan, Queens, and Staten Island competed against the clock when C-CAP re-created the intensity of a restaurant kitchen at The Institute of Culinary Education (ICE),

CAP, Careers through Culinary Arts Program in New York, NY. She has been instrumental in opening career opportunities for many young people

for the high school seniors to face off in a savory and sweet challenge. Students were judged by a panel of local esteemed judges on presentation of the dishes, knife skills, techniques in the kitchen, taste, sanitary food handling, and timeliness.

The judges included: • Chef Aaron Bludorn, Café Boulud • Chef Brandon Bryan-C-CAP Alum, The Carlyle Hotel • Chef Alexander Burger, Bar Boulud • Chef Phil DeMaiolo, Pier Sixty • Richard Grausman, C-CAP Founder & Chairman Emeritus • Chef Cesar Gutierrez, C-CAP Alum, Café Boulud • Chef Craig Koketsu, Fourth Wall Restaurants

•

Chef Betty Peña, C-CAP Alumna, Pig & Khao • Chef Robert Ramsey, Institute of Culinary Education • Chef Ted Siegel, ICE • Chef Juan Suarez de Lezo, Eat Offbeat The C-CAP Cooking Competitions for Scholarships are hosted across the country and are the culmination of the C-CAP high school program for underserved teenagers at risk of leaving high school without a job or college prospects. The C-CAP program offers direction, a set of useful skills, scholarships, and the potential for a fulfilling career in a growing industry.

In addition to the culinary school scholarships awarded, C-CAP announced the 2017 Meatless Monday Recipe Contest New York-based win-

in the foodservice industry. Email her at joyceappelman@gmail.com

ner at the ceremony. The scholarship was presented to Brayden Boscio, Harry S. Truman High School for the Goat Cheese Gnocchi with Tomato Mushroom Ragu and Wilted Spinach dish.

C-CAP high school students from around the country were invited to create an innovative meatless noodle dish. Through the contest, students are introduced to the Meatless Monday public health initiative.

2017 C-CAP New York High School Seniors Awarded Scholarships: BRONX: Harry S. Truman H.S. Brayden Boscio, C-CAP Education Scholarship, Meatless Monday Recipe Contest Scholarship; Khristian Goland, New York Association of Culinary Professionals Scholarship; Geannaby Hernandez, Culinary Institute of New York at Monroe College Full-Tuition Scholarship BROOKLYN: George Westinghouse H.S. Taj McHenry, C-CAP Education Scholarship The School for International Studies Diamond John, Les Dames

All-C-CAP Scholarship and Award Winners (Photo Credit: Theodore Samuels)

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INDUSTRY PERSPECTIVE

WITH FRED SAMPSON

Looking Over My Shoulder at 90 – Part 1

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n May 25, 1927, car manufacturer Henry Ford announced that he would stop building the Model T, more commonly known as the Tin Lizzie. He had built 15 million of them. On the same day, Mr. and Mrs. George Sampson announced the birth of their son Fred; that’s me. As a result I will, on May 25th of 2017, have the privilege of celebrating my 90th birthday. If doctors knew then what they know now, I’m sure they would have said, “He has foodservice in his DNA.” In 1939 I was 12 years old, and went to work after school and on Saturdays in my parents’ restaurant in Philadelphia. That was 78 years ago. When I measure it against where the industry was then and is now, it seems like 178 years.

Take a ride with me in my time machine and keep your eyes on the rearview mirror while I describe some of the highlights and people that had a major impact on the foodservice industry over those seven decades plus eight years.

The year 1939 marked the beginning of what was to become World War II. The United States would not enter until December 7, 1941, so prices in the USA were still relatively stable. A loaf of bread cost 8 cents; a gallon of gas, 10 cents; hamburger meat, 14 cents a pound; a pound of cabbage, 3 cents; and Wisconsin cheese, 23 cents a pound. The median family income was $1,500 a

Fred G. Sampson is the retired Presi-

If doctors knew then what they know now, I’m sure they would have said, “He has foodservice in his DNA.” year. I can remember brewing coffee in 5-gallon urns and serving it in green band cups for 5 cents per, with little glass creamers (real cream) with lids, all of which had to be washed and filled by hand after each usage—talk about labor costs!

Bagels were still a predominantly Jewish bakery product and not competing with doughnuts. Speaking of doughnuts, the Mayflower Coffee Shops were making doughnuts on small machines in their front windows, which in turn created large crowds out front. Their motto was: “As you ramble through life, brother, whatever be your goal, keep thy eye on the doughnut and not the hole.”

Who could possibly ever forget prose of that literary quality!

Cafeterias were still very much in vogue, as were the equivalents of today’s QSRs: Bickford’s, Chock Full o’ Nuts, White Tower Hamburgers, and White Castle (still growing strong).

Horn & Hardart was operating cafeterias in New York City and Philadelphia and their automats were not only the original food vending machines, but they also became a tourist attraction for out-of-town visitors. F. W. Woolworth Company

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and its 5- and 10-cent stores were the largest foodservice company in America, having lunch counters in all of their 1,200 stores. The Childs Restaurants company operated what might be called, by today’s standards, upper-middle-class tablecloth restaurants, in about 25 cities throughout the Northeast.

Sardi’s and the 21 Club were at the top of the game. “McDonald’s” was a farm operated by an old man and “subway” was something you rode and not ate.

The war brought with it rationing of gas, which affected the highway eateries, and the rationing of all foods changed America’s eating habits. Unfortunately, it also gave birth to the black market, leading to inflation. This occurred despite the fact that the government formed the Office of Price Administration, whereby all pricing and increases had to be approved. Some folks maintained that rationing was just a ploy by the government to make the population more sensitive to the war. Don’t believe it. I was there.

Young men and women were not only putting their lives on the line, but to this day thousands of Ameri-

dent Emeritus of the New York State Restaurant Association. He began working with NYSRA in 1961.

Within the next four years the NYSRA more than tripled its membership and expanded from one regional chapter to eight. Sampson played roles in representing restaurants on issues including paid sick leave, minimum wage, liquor laws, a statewide alcohol training program and insurance plans. Comments may be sent to fredgsampson@juno.com

cans are buried all over the world as testimony to our involvement.

The end of the war found the country anxious about its future and there was general agreement we would never be the same. One of the unforeseen events was how many service men and women would take advantage of the GI Bill of Rights, one of the greatest Acts that Congress ever passed. By 1947, applications for both college and home loans were changing both the housing and education businesses.

The explosion of suburbs was about to take place, and new communities meant new foodservice establishments and opportunities.

Having weathered the impact of war, Howard Johnson, the “Host of the Highways,” was ready to ex-

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FIORITO ON INSURANCE Hurricane Season Is Around The Corner – Take Cover Today

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ext month marks the beginning of 2017’s official hurricane season. Planning ahead is crucial when it comes to ensuring that your restaurant or food service business is able to withstand a major storm or hurricane. Forecasters are predicting a hurricane season that rides along the historical average for the Atlantic: 12 named storms, 6 becoming hurricanes, and two of those strong enough to be classified as major.

From June through November business owners and managers must take a two-pronged approach to survival: first, crisis communications, management and business continuity planning and then back up efforts with the proper insurance coverage.

Before Disaster Strikes A crisis communications, management and business continuity plan in place will help ensure employee stability in the workplace. Pre-determined employee notification channels will be critical to disseminating information should the need arise.

Business owners and managers should have employee contact information at their fingertips, while also establishing a toll-free hotline number or social media site that can facilitate communication during a storm.

Similarly, understanding each business’ individual risk is key to necessary business continuity planning.

Try isolating the business risk first. Is it wind, power outage or hurricane damage? Will your business be down for a week, a day or a month? Review your business assets and make sure

Robert Fiorito serves as Vice President with HUB International Northeast, a leading global insurance broker-

Forecasters are predicting a hurricane season that rides along the historical average for the Atlantic: 12 named storms, 6 becoming hurricanes, and two of those strong enough to be classified as major. the operations that are most critical have built-in redundancy or are covered by insurance.

Coverage For When It Strikes Even businesses with employee communications and business continuity recovery plans in place can suffer a setback as a result of a storm. It’s important to examine your insurance coverage in advance. There are a variety of policies to help coastal businesses recover from an event – each involving a different aspect of the restoration.

Business income coverage. Take a hard look at your business income coverage limits, which include loss of income as a result of an event - are they sufficient? Extra expense coverage often accompanies business income coverage for necessary business costs, such as setting up business in a temporary location.

Based on the risks you identified above, can you build in enough cash reserves, or will you need to rely on insurance coverage, in case of an event? Go through a potential business interruption to determine the estimated monthly costs for both loss of income and extra expenses.

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

Contingent business income coverage. What if your business isn’t in a storm zone, but a key supplier of your business goes down due to a storm and as a result your business can’t meet demand? Contingent business income coverage can bridge these gaps.

Ordinance or law coverage. Depending on the age and condition of the facility, when rebuilding after a storm, additional building codes may apply. For example, if your facility was built in the 1980s, new code requirements may be mandatory when rebuilding. Additionally, if a building was only half destroyed, most local municipalities will require the entire building to be demolished and rebuilt, often costing more than the insurance will reimburse.

Flood coverage. It’s important to understand that most business property policies exclude flood coverage.

In addition, businesses typically buy

age, where he specializes in providing insurance services to the restaurant industry. As a 25-year veteran and former restaurateur himself, Bob has worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth” dining establishments.

Robert can be reached at 212-338-2324 or by email at robert.fiorito@hubinternational.com.

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

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

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

Speak to an experienced insurance broker this month to ensure you are prepared for the 2017 hurricane season and the potential losses it may bring with it.

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ome restaurants in New 2 York are so iconic that you could not see the city without them in it. For New York’s foodies it’s their love affair with Danny Meyer’s Union Square Café. Since 1985 Union Square Cafe has been accredited as one of the originators of contemporary American Cuisine and to this day remains an iconic New York City destination for warm hospitality.

Danny Meyer is one of the people in the industry that truly understands the concept of hospitality. The idea that you do not need a

24

9 doors Union Square Café opened1its 25,3and is now back in its again in December 0m former glory and the restaurant 2 is in full swing with their new two-story location. fresh new idea to be successful but to take something existing and simply do it better. Just look at Shake Shack, this burger chain has quickly taken over as one of America’s favorite burger spots. You can thank

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5Meyer 4,6 and his refreshing take on 0 mfor that. Union Square hospitality 2 of Danny Café is the personification Meyer’s philosophy on hospitality and continues to be a staple of the culinary world and iconic New York

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As you may recall, Union Square Café had to close its doors to its famous 21 E. 16th Street location due to monumental rent hikes. Meyer’s infamous spot had to close its doors for a year as they migrated to 19th Street and Park Avenue South and took over the old City Crab space.

Union Square Café opened its doors again in December and is now back in its former glory and the restaurant is in full swing with their new two-story location. Today Union

continued on page 60

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2 Square Café is continuing with its expansion plans as they introduce an additional grab ‘n go space called Daily Provisions. The new Grab ‘n Go extension of Union Square Café is now open and going strong.

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a few concerns. My first was that I was not right next to the market. We were literally 50 feet from walking into a farm stand and that made it really easy to cook that way. So after we overcame that issue we became focused on how we can improve our functionality in the kitchen.

I would keep notes on little things and changes that would make our teamwork as a more functional team. When the kitchen was ready to be built, we had already spoken with a few kitchen designers three years prior for another project.

16 We hit it off with Gary Jacobs and his team and15really enjoyed the way we went back 14 and forth. So when we moved 13on to the 19th Street project I knew12 I wanted to work with these guys.11 Gary would put ideas up on

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The Jacobs Doland Beer design team specified a Jade battery to support the high volume demands of Union Sqaure Cafe’s multiple daypart operations.

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Chef Carmen Quagliata’s Approach: I have been with Union Square Café 11 years ago this past January.

When I first got to Union Square I had never worked so closely with a Greenmarket like the Union Square Greenmarket. So the evolution in those first years was to really be reactive to the market and to plan things seasonally. It was really those vegetables that were driving the menu. We were really farm to table before it was a fashionable trend.

When we knew we were going to have to move the restaurant I had

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his laptop and I was able to take what he had and add to it with functionality in mind.

I learned so much from them that I was quickly able to take the ideas or thoughts and make them better. We even got to the point where Paul Ryan one of the chief designers would come and watch us cook.

Gary and Paul would come in for dinner and lunch and they would watch and get an idea of what was important to me. We would talk a lot about food and equipment or things we wanted to do. We16 also talked about what we wanted to do with Daily 15 Provisions and the space that we would need. I just told them 14 what was important and all the nitty 13 gritty 12things like not having poles on the 11 line so my cooks can slide

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The dedicated work of local rep Gene Cinotti of HCH in coordination with Wells Manufacturing enabled Union Square to create a new fully electric kitchen to support private dining

Jacobs Doland Beer and M. Tucker teamed to specify and install a baking suite in the new kitchen.

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NEWS TABLETOP SOLUTIONS HAAND Hospitality Creates A Unique And Memorable Experience Sometimes a Certain Dish Requires the Perfect Plate

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s the tableware industry continues to grow any restaurant owner or operator is left with a seemingly limitless amount of options. You can find any plate of any size in any color and that may be exactly what you’re looking for. But where is the uniqueness in that ? Very recently Danny Meyer commissioned HAAND Hospitality to create a tableware set for his new private dining room at Union Square Café and

for his grab ‘n go concept Daily Provisions next door. The Union Square team must have liked what they saw in HAAND because they commissioned the company to create a tiled wall mural for the backsplash behind the counter of Daily Provisions. We sat down with Mark Warren of HAAND to learn a little bit more about this unique North Carolina based tableware manufacturer.

HAAND is a relatively new com-

pany that got their start creating mug sets for gift shops in North Carolina. It was not until Warren and his partner Chris Pence got discovered by restaurateur Ashley Christensen to create a set for her new restaurant in Raleigh, NC that the company took off. Pence and Warren did not just jump into this business to be met with success either; the two high school friends formed the business on the tail end of their schooling. It all started when

Warren and Pence moved into a smalldilapidated house outside of Durham where there was not even drinkable water. “The water was not really drinkable, so we would have to go out and buy water for all the ceramics. We ended up collecting rainwater built a filter - we made it work,” said Warren.

It wasn’t until a year in that HAAND formed a deal with retailer Steven Alan

continued on page 100

May 2017 • Total Food Service • www.totalfood.com • 63

64 • May 2017 • Total Food Service • www.totalfood.com

BOOTH #4082 May 2017 • Total Food Service • www.totalfood.com • 65

NEWS

KITCHEN SOLUTIONS

Master Chefs Institute Recognizes Frylow For Less Oil, More Taste And Operator Savings

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eople are eating healthier today, it’s true, but who doesn’t enjoy a plate of crispy fried chicken or calamari?

Now there’s a way to do it using less oil, for healthier, lower-fat delicacies that customers can eat – and restaurant owners can serve – without feeling guilty.

It’s all about the Frylow photocatalytic ceramic device, which allows food to cook using less oil for a delicious, non-greasy taste. Frylow can be used with any of today’s top fryers without having to even unplug the fryer. It is easily inserted into the fryer to eliminate any downtime.

In fact, it’s become so popular, the Master Chefs Institute has given it its highest award, the 2017 Seal of Excellence.

Just as a car needs good clean oil to run efficiently, your customers want to enjoy the special flavor and texture of those signature fried items on your menu. At the same time, many of today’s dining patrons have an eye towards a healthier balance in their diet. That’s where Frylow comes in.

“The frying device in this product makes frying food that much better because of the quality that it produces. It will allow people to use the oil much longer and still produce better quality,” said Chef Ferdinand Metz, who participated in the testing of the

“The frying device in this product makes frying food that much better because of the quality that it produces.

It will allow people to use the oil much longer and still produce better quality,” said Chef Ferdinand Metz, who participated in the testing of the unit. unit. “Unfortunately, today in cooking, you throw it into the deep fryer and if it’s brown, it’s done.”

One of the most important steps in using oil is changing it. “People are a little bit anxious about changing the oil,” he pointed out. “Often you walk

Side-By-Side Comparison with food cooked in the same oil. With Frylow, the results are obvious: lighter, crispier, and tastier deep-fried food with decreased oil absorption.

66 • May 2017 • Total Food Service • www.totalfood.com

by a restaurant and you don’t want to go in because the oil smell is so old and the aroma is really bad. Then you know they are not changing the oil and that will make the food that is fried very greasy and unpalatable.”

Chef Metz discovered Frylow at the California Restaurant show in Los Angeles. “Their participation in the show really demonstrated that this can be something of value to many operators,” he noted.

Using a device like Frylow is important because, while diners may be less discerning in terms of whether the oil is really fresh, they do know the difference between clean, fried foods and those with that rancid aroma.

“Quality is, of course, important to chefs. But so are savings,” Chef Metz asserted. “The Frylow essentially,

doubles the fryer oil life. It’s quicker cooking times at lower temperatures and better-tasting products. That’s what’s going to start capturing the attention of the chef and restaurateur.”

And if you look at the savings? “I’ve heard some instances where the device has been paid off in two or three months, and then you can buy better oil because you’ve already gained about $500 a month in savings,” he stated. “The ROI is incredible. But I like to talk in terms of ROQ, Return on Quality. I think that’s something more important.”

Master Chefs got into testing equipment because the institute felt there was a need for an independent third party evaluation that testifies to the quality, the various claims, and promises that are made on the label. “And gives an unbiased third party, independent opinion,” Chef Metz offered. “And if the manufacturer has a product that qualifies, then the Master Chefs take out the Seal of Excellence and renew it every year. We do the testing on our terms.

It’s only done by certified Master Chefs. The products that receive this seal are the best you can buy.”

Frylow offers a complete video demonstration of the innovative technology by visiting their website at www.frylow.com. The Frylow support team can be reached at 602-738-0058.

BOOTH #1290

May 2017 • Total Food Service • www.totalfood.com • 67

NEWS

NRA PREVIEW

Metro NYC Foodservice Community Set For Annual Chicago NRA Show Visit

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ater this month, more than 60,000 culinary professionals will convene at Chicago’s titanic McCormick Place convention hall for the National Restaurant Association’s annual conference.

Now in its 99th year, the misleadingly nicknamed NRA Show unites Michelin-starred chefs, Food Network personalities, global executives, indie purveyors, tech startups and, in one stall on the franchise pavilion, a restaurant robot man-

enigmatic Rick Bayless. The James Beard Award-winning chef is slated to kick off the conference with a mole cooking demonstration on Saturday, May 16. Chefs Marc Murphy, Geoffrey Zakarian, Pat Neely and Takashi Yagahashi will host similar expositions over four days.

But the focus of the NRA Show is much broader than vaulted toques and the people who Instagram them. Every element of the ning a deep fryer.

“Attending the show always re-

BOOTH #6131

68 • May 2017 • Total Food Service • www.totalfood.com

minds me of the vastness of the restaurant universe,” comments the

continued on page 68

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NRA Show 2017, from page 68

restaurant business is on display.

In 630,000 square feet of exhibition space, Riedel and Hormel have equal footprints; and companies from Coca-Cola to McClary Bros., a three-person operation bottling drinking vinegars in a Detroit living room, hawked wares to hoteliers, restaurateurs, cooks and venture capitalists.

Given the sheer expanse of the summit, trend spotting at McCormick spanned predictable marketing missives (millennials! social media! millennials on social media!) as well as flavors and products with organic groundswell. Sour is a theme, from Josh McClary’s homemade shrubs to chef Andrew Zimmerman’s popular Fermentation Station demonstration on Tuesday, May 19.

Tim Graham, chef of Chicago’s critically lauded Travelle restaurant, will host a Pickle Your Fancy seminar

soon thereafter.Meanwhile, Sam’s Club favorite Vienna Beef will distribute kosher dill spears from a gleaming hot dog cart in the North Building all weekend long.

“Fast casual is really taking off,” observes Pat Neely, restaurateur, cookbook author and Food Network host. “People don’t always want to put on a blazer to go out to dinner,and it allows someone with a job and mouths to feed the ability to bring something healthy home for dinner.”

Manhattan based Chef and author Marc Murphy agrees. “We’re seeing a lot more established chefs embrace the [fast casual] trend, like Jose Andres,” Murphy says, referring to Andres’ vegetable-driven Washington D.C. counter joint, Beefsteak. “With that kind of talent going after that demographic, this trend is certainly not going to slow down.”

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Once again, Startup Alley, a concourse will be populated by F&Bcentric tech companies like Reserve, a pay-to-play reservations system.

Crowds will gather around buzzy newcomer ChefJet Pro, a husky contraption that resembles an Office Space-era photocopier and uses 3D printing technology to create customizable cakes, candies, cocktail garnishes and savory items. Parent company 3D Systems is opening a culinary laboratory and showroom in East Hollywood this summer, and ChefJet Pro will go on sale in 2016.

Expect 3D-printed confections at a banquet or wedding venue near you within the year.

“It is fascinating to see restaurant technologies evolving,” says chef Geoffrey Zakarian, New York City restaurateur and cookbook author who serves as a judge on Food Network’s Chopped. “Still, you’ve got to

keep things simple and significant.

To keep a restaurant feeling timeless, it all comes back to food and service.”

Meaghan Montagano, bartender at Extra Fancy in Brooklyn, N.Y., agrees. “KISS – keep it simple, stupid – is a great model to go by,” she says.

“One trend I see is just getting back to basics,” she adds. “Sometimes we just want a great, well-balanced, approachable cocktail.”

“Food is like fashion: everything comes back every 30 years,” Zakarian proclaims, who will prepare crab cakes and pasta at a demonstration at the show. The enthusiastic audience will include recent culinary school graduates, budding culinary entrepreneurs and home cooks well versed in Food Network programming.

See you at NRA on May 20-23!

May 2017 • Total Food Service • www.totalfood.com • 71

FOOD SAFETY OPINION It’s Time To Bring The City’s Letter Grade Restaurant Inspection Process To Foodservice Fleets

Michael Leibman is the President at ReeferTek USA, Corp. As a success-

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he Health Department inspects about 24,000 restaurants a year to monitor compliance with City and State food safety regulations. Since July 2010, the Health Department has required restaurants to post letter grades showing sanitary inspection results.

I think it’s time that the same process goes into the vehicles that our foodservice industry put on the street every day. Whether it’s a ca-

ful entrepreneur with more than 25

tering company with a commissary or a seafood purveyor, it makes no sense to inspect what may already be tainted.

Look as a literal alumni of the Moscow “Gulag”, the last thing we are calling for is a long-convoluted licensing process to inspect vehicles. But I think that you would agree that we all need to take responsibility for the handling of food that we serve to Metro New York’s dining patrons.

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A restaurant’s score depends on how well it follows City of New York and State food safety requirements.

Inspectors check for food handling, food temperature, personal hygiene, facility and equipment maintenance and vermin control.

I simply want to offer my expertise and experience as a go to for those who want to do the right thing. Call me, bring over your vehicle no matter where you bought it, there will be no sales pitch. I simply want our

year of experience in refrigerated vans conversion, Michael has led sales, service, managing teams and ensured the highest quality products.

As the President of ReeferTek USA he has established a robust network of refrigerated OEM approved, drop ship van conversion facilities, with distribution channels across the U.S. and Canada.

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May 2017 • Total Food Service • www.totalfood.com • 73

Leibman, from page 72

team to inspect your vehicle and make suggestions to you regarding either best practices or some new coatings that we have that can help you keep surfaces clean and product at the right temperatures.

For the past 25 years, I’ve worked closely with foodservice professionals to handle their refrigerated vans conversion. Business is healthy but I am concerned that there is a disconnect between the City’s grading efforts and the day to day efficiency of the marketplace.

As the President of ReeferTek USA I have established a robust network of refrigerated OEM approved, drop ship van conversion facilities. We have distribution channels across the United States and Canada. I have negotiated deals with the largest names in the automotive industry to become an authorized OEM’s

One area of food protection and food safety that often gets overlooked is delivery. Food should always be stored properly even when being delivered.

(Original Equipment Manufacturers) outfitter. I have established a proprietary process for streamlining the refrigerated van conversion process. Our facilities enable us to manage all aspects of the design, fabrication, customization, installation, and maintenance process.

With that has come the ability to see some of the best ideas out there to bring to “my home” New York

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City.

One area of food protection and food safety that often gets overlooked is delivery. Food should always be stored properly even when being delivered. All the same protections should be in place such as holding temperature, separating raw from ready-to-eat foods, and using containers that protect the food from insects or rodents.

If it’s supposed to be cold, verify it’s at 41 degrees Fahrenheit. If the food being delivered isn’t at the right temperature, don’t deliver it. There is no way of knowing how long it was sitting in the danger zone. We can help you with this.

The FDA was asked 7 years ago to come up with stricter safety guidelines for food delivery trucks. It still hasn’t happened. The spirit of the Letter Grade program needs to find its way onto the agendas of local food safety professionals, suppliers, chefs, managers and consumers should be doing everything they can to make sure food is always handled safely, even during delivery.

Call me at 855-534-2626 or drop me a line with your questions.. reefertekusa@gmail.com

May 2017 • Total Food Service • www.totalfood.com • 75

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

NJ Club Managers Show 2017

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little snow couldn’t keep the club managers away. The New Jersey Club Managers Association held its rescheduled annual vendors show April 3 at Brooklake Country Club in Florham Park, N.J. The show is held to benefit the New Jersey Club Foundation Scholarship.

Participants were able to see, taste and experience the latest in entertainment, equipment, furnishings, table ware, and food and beverage services, providing a one-stop shopping experience to compare prod-

ucts for quality and cost.

The event, which can save time and money for clubs because everything you need is in one place, also allows participants to meet other club professionals, and share ideas and information to add value for your membership.

Under the theme, Take the Vendor “World Tour,” event goers were given a passport that was validated in every region of the event, with a prize drawing for a Microsoft Surface Pro at the interactive cocktail hour immediately following the show.

The NJ Club Manager’s Association

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promotes and advances the profession of club management by fulfilling the educational, fraternal, social, recreational and related needs of its members.

Its mission is also to uphold the best traditions of club management through adherence to sound business principles and to set an example for employees, while assisting club officers to secure the utmost in efficient and successful club operations.

The NJ Club Managers Association promotes the recognition and esteem of club management as a pro-

fession.

According to the National Club Managers Association (CMAA), approximately 78 percent of CMAA member-managed clubs are clubs with golf; the other 22 percent are most commonly recognized as yacht, city and athletic clubs.

Member clubs employ more than 363,000 individuals and club payrolls, in 2014, equaled almost $10 billion. Clubs at that time served between 1.8 and 2.1 million members and spent $6.5 billion on goods and an additional $3.7 billion on services in their local communities.

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RESTAURANT REPAIR

WITH ERIC SCHECHTER

Are You Serving Dirty Beer?

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here’s nothing like taking a sip of an ice cold, crisp draught beer. With just the right amount of fizz and foam, the taste is crafted to excellence. And that taste is not something to be tampered with.

Having dirty beer lines can take your draught beer from enjoyable to sickening in no time. To keep your draught beer tasting crisp and refreshing, it is important to keep those lines clean. New York State is one of the few that make it the restaurant’s responsibility to keep the lines clean and not the beer distributor so it’s important to know the requirements.

Eric Schechter is a Certified Restaurant Facilities Professional (CRFP) with over 25 years’ experience in the restaurant facilities industry. Eric is also Chief Business Guy at SendaGuy Now, the mobile app for restaurant repairs on demand, where he’s in charge of Strategy, Product & Service, Development & Evaluation, Go-To-Market Strategy

How often should I clean my beer lines?

New York State requires cleaning every 4 weeks, but lines should be cleaned every 2 weeks for best performance. Regular cleaning rids your beer lines of bacteria, yeast, mold, and stone build up- all things that will negatively affect the smell and taste of your beer and quality of pour for your draft beer system.

Trace minerals, namely calcium oxalate, take a foothold in a beer line’s minor imperfections. This buildup is called ‘beerstone’, and it’s the barnacle of beer. (Fun fact: calcium oxalate is also found in most human kidney stones.) Over time, beerstone traps bacteria, mold, and yeast, and creates a miasma of bugs hell-bent on destroying the flavor of your beer. After two weeks, beerstone can build to a point where these creatures begin to produce traces of off flavors.

and Product Management. Eric can be reached at eschechter@sendaguy.com

Most people can’t begin to taste flaws this early for two reasons.

One, the beer needs to soak up off flavors by sitting in the line. The first pint of the day may have some noticeable flaws, but if the beer is popular and the line continues to flow, it won’t be sitting on the beerstone long enough to absorb bad flavors.

Two, most people can’t detect flaws.

Cleaning lines is a time consuming, messy, and inconvenient process.

Many restaurants and bars choose not to clean their lines themselves or hire a company to clean their lines frequently enough or at all.

Therein lies the problem. Beerstone is harder to remove when it begins to take a foothold, and when cleaning every two to four weeks

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stretches to months, established beerstone doesn’t go away. Beerstone slowly compounds. With the increased surface area of calcium oxalate, more bacteria, mold, and yeast can form, thus creating even more off flavors. Soon the first pour of the day is undrinkable, and while subsequent pours are better, many experienced beer drinkers will begin to notice something is off.

Will dirty beer lines make people sick?

Different people have different tolerances for any number of bacteria and molds, be they the kind found in cheese, beer, or around the house. Just like the bacteria levels in mussels and oysters can fluctuate but still be in the safe zone for the majority of the population,

some of the yuck in an unclean line will cause a different reaction in people who are more sensitive than others.

The Do’s of Beer Line Cleaning: • Do use effective line cleaning chemicals. Line cleaners will be either caustic with a high PH, or acidic with a low PH depending on the line conditions and the type of system being cleaned.

• Do remember to flush the beer from the lines with water before cleaning. Leaving beer in the lines can dilute the cleaning properties in the chemicals and gives an

continued on page 95

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May 2017 • Total Food Service • www.totalfood.com • 79

EYE METRO NEW YORK’S FOODSERVICE EVENT COVERAGE SHFM Brings Annual Critical Issues Conference To Credit Suisse

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his year’s SHFM Critical Issues Conference focused on the harnessing communication strategies in the ever-evolving digital age in which we live and its influence on the workplace.

This year’s SHFM Critical Issues Conference focused on the harnessing communication strategies in the ever-evolving digital age in which we live and its influence on workplace culture and hospitality. The event took center stage last month at Credit Suisse in Manhattan on April 25th.

This one-day, fast-paced conference focused on understanding the next generation of customer experi-

(L to R) Day & Nite’s Matt Sher, Jill Hunt of Elkay and PBAC’s Larry Cantamessa

(L to R) SML’s Marilys Sauriol and Joe Ferri of Pecinka Ferri

ence, “it’s more important than ever to stay ahead of these evolving trends and their relevance to workplace hospitality,” noted the event chair Ron Ehrhardt of Compass. At this year’s CIC, attendees had the opportunity to experience informative sessions filled with industry experts talking about the future of the industry.

The first segment of speakers focused on Workplace Wellness and its importance in the hospitality industry. Notable speakers were TV Journalist and Lifestyle and Fitness Expert Jenna Wolfe, Executive Director and Co-Founder of Wellness in the Schools’ Nancy Easton along with Bill

Telepan, Executive Chef of Oceana and Wellness in the Schools’ and Liz Wilkes, CEO of Exubrancy.

The conference’s second session focused on Food and Dining Styles. The CIC conference brought a large turnout of company liaisons including CNN Correspondent Cristina Alesci, Vice President of Catering by Restaurant Associates’ Mary Dearborn, Lessings Foodservices’ Ian Lewis.

This session also featured Aramark’s Vice President of Innovation’s Cathy Schlosberg and Carlos Villanueva, Executive Chef of Cloud Catering and Events.

The third session of SHFM’s Criti-

cal Issues Conference was The Total Workplace Experience. This session was led by Aaron and Ivan Weiss of Elite / Studio E. Talking about the overall experience and how we can enhance it to better everyone involved.

The Society for Hospitality and Foodservice Management is the preeminent national association serving the needs and interests of executives in the corporate foodservice and workplace hospitality services. Its principal role is to enhance the ability of our members to achieve career and business objectives in an ethical, responsible and professional climate.

(L to R) Comcast’s Joanna Dissin and Bill Adams of JPMorgan Chase

(L to R) Innovative Hospitality Solution’s Bob Wolkom and the Pro-Tek duo of Diane Rossi and John Alfano

(L to R) Joe Dnistrian of CBRE-Bank of America, M. Tucker’s Marc Fuchs and Eric Santagata, and Richard Gordon of American Express

(L to R) Aramark’s Katie Brown, Stephanie Mansilano and Bob Kloeckner

(L to R) Luxbeverage’s Claudio Iacovelli and Karen DiPeri of HMG Plus

Proud host for the event Jay Silverstein of Credit Suisse extended his unique brand of hospitality

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May 2017 • Total Food Service • www.totalfood.com • 81

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

Trio of Titans Honored At 2017 CIA Leadership Awards

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he Culinary Institute of America held its annual Leadership Awards event at the Milstein Hall of Ocean Life at the American Museum of Natural History in New York City on April 19. The Leadership Awards dinner is a major fundraiser for the CIA, with proceeds from sponsorships, donations, ticket sales, and an online auction all contributing to student scholarships.

This year, more than $1 million was raised.

Celebrity chefs and celebrities from the entertainment world joined CEOs, culinary entrepreneurs, and food industry leaders as part of a capacity crowd of more than 600. They were all there to celebrate the 2017 Augie Award™ recipients, this Trio of Titans: Shep Gordon: Talent manager for rock stars, Hollywood agent, film producer, and New York Times bestselling author, Shep Gordon is credited with

creating the celebrity chef category.

The subject of an award-winning Mike Myers documentary film, Supermensch, he penned his own memoir, They Call Me Supermensch, in 2016.

Jacques Pépin: Author of 30 cookbooks and host of more than a dozen PBS TV cooking series, Jacques is a former columnist for The New York Times and Food & Wine magazine.

Chef Pépin’s awards include France’s highest civilian honor, La Légion d’Honneur; 16 James Beard Foundation Awards, including the Lifetime Achievement Award; and an Emmy Award for his PBS series with Julia Child.

Martha Stewart: Emmy Awardwinning television host, bestselling author, trusted lifestyle expert, and respected business entrepreneur, Martha Stewart’s brand of high-quality household and garden products are sold at major retailers nationwide. Her

(Left to right) The 2017 Augie Award recipients Jacques Pépin, Martha Stewart, and Shep Gordon. (Photo credit Maggie Marguerite)

82 • May 2017 • Total Food Service • www.totalfood.com

latest television show pairs her with rap star, Snoop Dogg.

The Augie Awards were created by the CIA in 2007 and named for French Chef Auguste Escoffier in recognition of his unwavering pursuit of excellence, creativity, and professionalism.

The annual award honors members of the food and foodservice business who exemplify those traits. And this year, many of the guests were as recognizable as the honorees. They included chefs and restaurateurs such as Geoffrey Zakarian ‘83 (who was the evening’s master of ceremonies), Thomas Keller, Daniel Boulud, and André Soltner; and entertainers including Mike Myers, Olivia Wilde, and Jason Sudeikis.

Each of this year’s honorees has served as a graduation speaker at the CIA. In his remarks, Dr. Tim Ryan, CIA president, introduced this trio of titans as having “amplified the food world in

Among the celebrity guests at the CIA Leadership Awards this year were Olivia Wilde, John Varvatos, Jason Sudeikis, and Mike Myers. They were on hand to celebrate the 2017 Augie Award recipients Shep Gordon, Martha Stewart, and Jacques Pépin. (Photo credit Maggie Marguerite)

the public consciousness.” He went on to say, “each has inspired the students we serve to pursue futures in this exciting industry. Our students leave the CIA for career pathways that will lead to their success, and maybe even change our world. And each year, these pathways grow more and more diverse.” The diversity of the opportunities was brought home again by a video shown at the event of current CIA students who will be following varied paths following graduation: nutrition, culinary science, chain restaurant management, food media, and more.

Generous supporters included platinum sponsor World Kitchen, gold sponsors Ecolab and The Luther Family Office/Jon and Sharon Luther, and dozens of other suppliers to the food and hospitality industries, plus many individual friends of the CIA.

More than $1 million were raised at the 2017 CIA Leadership Awards through ticket sales, sponsorships, and an online auction. More than 90 percent of CIA students receive some type of financial assistance, and proceeds from this event support the college’s scholarship fund.

(Photo credit Phil Mansfield/CIA)

BOOTH #6382

May 2017 • Total Food Service • www.totalfood.com • 83

FAITHFUL FOOD

WITH FAITH HOPE CONSOLO

Spring Is A Fine Time To Dine

Faith Hope Consolo is the Chairman of Douglas Elliman’s Retail Group.

Ms. Consolo is responsible for the most successful commercial division

M

anhattan is the epicenter of eateries and spring is the perfect time to talk trends.

Raise our glasses and toast to a delicious tour...!

Bragging Rights First, we boast; New York’s own Eleven Madison Park rose to the coveted top spot of the annual World’s 50 Best Restaurants list.

Since inception in 2002, the list has become a benchmark in the restaurant industry. This is the first time a non-European restaurant topped the ranking since French Laundry won in the list’s earliest rankings. This year, New York chefs had a strong showing throughout the list. Dan Barber’s Blue Hill at Stone Barns made a big jump upwards, from number 48 to number 11. Le Bernardin is 17th. Enrique Olvera’s Manhattan restaurant, Cosme, debuts at number 40.

1. Eleven Madison Park, NYC 11. Blue Hill at Stone Barns, Pocantico Hills, New York 17. Le Bernardin, NYC 40. Cosme, NYC Futuristic Food A new “food as theater” concept Stage by Dean & DeLuca will open at the Graybar Building, 420 Lexington Ave. Stage was created in partnership with German architect Ole Scheeren, head of Büro Ole

of New York City’s largest residential

Scheeren. For Design Miami in December 2016, they unveiled a central, high-tech kitchen of reflective stainless steel and white Corian to become the theatrical setting for the creation of the food and for diners to engage with the experience.

Elevating the plebian, the newest Pret A Manger in Penn Station will have a full service, 12-seat beer and wine bar. It’ll be the first bar style Pret here in the U.S., but it’s long been a part of the U.K. concept.

The vast space will also have communal tables and high-top seating, with bottled and draft beer and wine coming from California, Italy, and New Zealand. Commuters are excited.

Union Fare, the “industrial restaurant” and “gastrohall” that goes from 17th to 18th streets off Union Square, is opening a new 70-seat downstairs lounge called Noble Room, in honor of the original Barnes & Noble once housed in the space. Banquettes will wrap around the room’s border, special DJs and entertainment will enliven the affair and the cocktail menu features drinks that pay homage to the room’s literary past. Spritzcurious, for instance, is a sparkling bananabased cocktail celebrating Curious George, and ‘Chata in the Rye is a blend of house-made horchata, rye whiskey, coconut, and root beer.

Delicious, maybe.

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International Infusions Mediterranean-style fast food eatery Cava is opening two new outposts in the city, in Nolita and Park Avenue South. There are 28 locations across the country, with more than 20 to open this year.

The national chain currently has one New York City location, at 143 Fourth Ave., off Union Square. The 325 Park Ave. So. location, which is slated to open this Summer, is 2,044 square feet and will seat 35 people.

The Nolita spot, at 50 Spring St., is on track to open this Fall. At 3,100 square feet, it will have 35 seats and comes with an outdoor patio and a mezzanine dining level. The concept boasts salads, grain bowls and pitas by founding partner and executive chef Dimitri Moshovitis.

Health nuts are looking forward.

U.K.-based Japanese street food and sushi chain Yo! Sushi opened its first New York location in Flatiron at 23 W. 23rd St. featuring a 100-foot conveyor belt that runs across the full length of the dining room. The rotating display is loaded with fresh sushi, sashimi and tempura served in color-coded bowls that correspond with a price list, while a sticker is placed under each bowl, noting the time it was prepared, to keep the raw fish fresh.

Food Hall Musical Chairs Turnstyle, Columbus Circle’s underground subway market, has add-

real estate brokerage firm. Email her at fconsolo@elliman.com

ed four new vendors. East Village Venezuelan restaurant Arepa Factory will be serving its globally inspired arepas in the market. Owners of bubble tea chain Chatime are debuting a location of Panda Bubble Tea in the market as well. The new stand will serve a sparkling version of bubble tea, as well as more traditional milk teas, juices, and smoothies. Pizza chain Champion Pizza (“Made in New York with Love”) will also join the market, serving gourmet pies from restaurateur Hakki Akdeniz. Finally, one of the last open froyo chains 16 Handles will join, too. Fika, Bosie Patisserie, Gastronomie 491, and another pizza vendor recently departed. Popular vendor Bolivian Llama Party remains in the market.

Mini-outdoor food hall Bowery Market, 348 Bowery, is adding a new vendor serving Indian street food.

Smorgasburg veteran Parantha Alley will be adding a location there.

Bowery Market opened last Summer with five vendors in the new space, a former auto-body shop. Since then, several vendors have left the market, including Champion Coffee, The Butcher’s Daughter, and Pulqueria.

Savor this roundup and watch for my next edition of Faithful Food!

Happy Dining!

May 2017 • Total Food Service • www.totalfood.com • 85

Sampson, from page 52 pand. Not only was he opening new company stores, but his franchising program met with great success and orange roofs were appearing everywhere including in the new postwar phenomenon of suburbia. Howard Johnson became a pioneer in the toll-road feeding segment when he was awarded with the mother of all toll roads, the Pennsylvania Turnpike. In a few short years, Howard Johnson’s orange-roofed units were serving their frankforts (that’s not a typo; that’s what they were called), Ipswich clams, and 28 flavors of ice cream in about one third of 48 states (Alaska and Hawaii were still waiting in the wings for statehood).

In addition to the housing boom taking place across the country, Congress was about to pass another life-altering bill, the National Interstate Highway Act, which approved the building of 40,000 miles of in-

terconnecting roads to cover the entire United States. The Act’s major purpose was to allow for the deployment of troops and war materials in the event of a national emergency.

The roads were fashioned after Germany’s autobahns. One of the byproducts was to create hundreds of interchange villages consisting of food service, lodging, and service station facilities. In many instances these interchange villages eventually attracted office buildings, truck terminals, outlet centers, and new housing. This was the beginning of transforming the face of rural America.

We’re now going to park our time machine until next time, when we will visit the Spectacular Sixties, the Sensational Seventies, and the Enlightening Eighties. I’ll save you a seat.

Give your customers what they want—natural ingredients and great flavor.

Restaurants around the world use Bascom Family Farms maple syrup to enhance appetizers, entrees and desserts. With our seven generations of experience in the production and use of maple products, you can be sure that you’re using the best for your customers. Contact us today for product, delivery information, and recipes.

info@maplesource.com

86 • May 2017 • Total Food Service • www.totalfood.com

www.maplesource.com

802.257.8100

May 2017 • Total Food Service • www.totalfood.com • 87

NEWS

PACKAGING SOLUTIONS

CT’s Inline Plastics Begin 50th Anniversary With Expansion News

O

ver the past 50 years, Inline Plastics has been innovating, growing, and offering the best in crystal clear 100% recyclable PET clamshell and two-piece packaging. After starting out in Bridgeport CT, this family business continues to thrive in their present home in Shelton, CT. Now with three manufacturing facilities, Inline is expanding their product line with innovative new products. The family owned plastic company has just announced the addition of six new thermoforming lines, plus the expansion of its facilities, in response to the continued growth of their innovative food packaging products.

In the past 12 months, Inline has worked to improve their three facilities with the instillation of a new large platform, roll fed thermoforming machines as well as mid-sized machines with increased flexibility. This includes attendant support equipment to ensure everything runs smoothly at these facilities.

These facilities are located in Shelton, CT, McDonough, GA, and Salt Lake City, UT. Part of this investment has included a new mid-sized machine for Inline’s R&D facility in Milford, CT, which will be utilized to further support new product development efforts. This is on top of significant investments in new tooling

As our business continues to grow, we are committed to continuously invest in capacity to ensure we have sufficient capacity to support our customer’s requirements and maintain our very high fill rates,” states Jim Porcaro, Vice President of Operations. and infrastructure to support the growth of the business.

In addition to the new production lines, Inline has added 157,200 sq. ft. of manufacturing and warehousing space to the Georgia facility, and is presently pursuing options to expand its Connecticut and Utah facilities. All to ensure preparedness to meet the growing demand for their products. Inline Plastics’ growth over the past decade has been driven by its innovative Safe-T-Fresh line of containers. “These tamper proof containers really put us on the map,” explained Jack Tilley, Inline’s Market Research Manager.

“We were the first in the industry to offer those types of containers.”

“As our business continues to grow, we are committed to continu-

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ously invest in capacity to ensure we have sufficient capacity to support our customer’s requirements and maintain our very high fill rates,” states Jim Porcaro, Vice President of Operations. No matter where you work in foodservice, existing and future supermarkets, a distributor or a processor; customers will realize several key benefits from the expansion: These benefits include consistent lead times, appropriate local product inventory will enable customers to carry lower levels of inventory, resulting in increased inventory turns.

Increased flexibility on special orders or service situations: Production and inventory planning is optimized to reflect the specific product needs of each region. Local

production capacity/capabilities: Enables Inline to run all of its most popular items like their SquareWare line at each manufacturing facility. “SquareWare was like a natural fit for us to offer a tamper evident square container. The RoundWare container line is tailored to the deli industry. And both of them have been very well received,” Tilley continued.

Inline is dedicated to ensuring the best quality product for the market that needs it. Whether their customers eat it in the car or they take it home and eat it they want to ensure it’s the best quality, keeps it fresh, and keeps their customers happy.

“There is so much focus today on supermarkets and convenience stores going into the home meal replacement/foodservice segment.

“Our containers give these retailers the perfect combination of making product look great and being able to get it home safely with our patented leak resistant design. The priority for that store is to be able to get the container to fit well in the grab and go case and then survive the trip from the store whether the customer eats it in the car or in their kitchen,” Tilley noted.

“Throughout our history, we have been committed to developing and commercializing innovative products to service the food packaging

industry. We are committed to providing relevant, high quality, innovative products and superior service to our growing customer base. This national expansion of our capabilities backs up our commitment and positions us well to meet the growing demand for our products.”

A key to Inline’s growth has been its ability to listen to the changing needs of its customer base. As with so many foodservice operators and the distributors that serve them, a green and sustainable agenda has become a priority. “Our containers are made from PET which is sourced from soda bottles. So, they’re very recyclable, which has become vital as more municipalities accept them. The sustainability of our containers is achieved by utilizing

a production process that saves so much energy that our virgin plastic material has the same carbon footprint as a container made up of 50% post-consumer content.

Inline Plastics Corporation (Shelton, CT), the owner of the popular Safe-T-Fresh® and SureLock® container brands, is a leading manufacturer of high quality, crystal clear PET clamshell and two-piece packaging.

Inline Plastics’ packaging attractively merchandises fresh-cut fruit and vegetables, salads, a variety of grab-and-go foods, baked goods, and deli items. Inline Plastics Corp. also has the most complete line of wash down automated equipment to load, close, and label our containers.

May 2017 • Total Food Service • www.totalfood.com • 89

FOOD SAFETY

WITH SUSAN ALGEO

Power Outages In The Food Service Industry

Susan Algeo, MPH, CP-FS, is the Director of Project Management at Food

P

ower outages are never fun and in a food operation it can be especially problematic. According to Atmospheric and Environmental Research, power outages costs US businesses over $70 billion per year. The costs come from damages, food waste, loss of customers, loss of operational hours, and cleaning. Establishments may lose power for any variety of reasons. Sometimes it may be as simple as a blown fuse. It may be wildfires or storms, blizzards, hurricanes, tornados that can knock down powerlines and cause outages. During the summer, there may be blackouts due to heat and the overworking power grid.

We never know when a power outage can happen, so it’s important to plan ahead.

There are some major food safety concerns during a power loss. Refrigeration will not work, cooking and hot holding may not be possible, machine dishwashers will not function,

Safety Training Solutions, Inc., where she facilitates food safety training classes, including ServSafe® and

Power outages are never enjoyable, but with the proper emergency action plan you will be able to prepare, take action, and recover with minimal downtime, hassle and costs!

NRFSP®, for numerous corporations nationwide. She’s known for making the lessons – and the subject matter – memorable and engaging. An integral part of the Food Safety Training Solutions team, Susan also provides other food safety services, including consulting and more. As a consultant, she helps operators and their teams improve their standards, procedures,

and there will likely be no hot water (if there’s water at all). Being prepared for any type of emergency will help limit the chaos, risks, and damages.

To minimize the costs and disruption at your establishment, follow these tips to help you prepare, take action, and recover.

PREPARE There are general guidelines every establishment should follow to be prepared for a power outage. Make sure to have:

• Flashlights available – and ensure they’re charged and/or have working batteries, and are in an easy accessible location.

• Emergency phone numbers printed out. When the power goes out, you won’t have access to your computer and you may not want to waste your cell phone battery looking for this information. Quickly accessible phone numbers should include: local health department, utility companies, staff members, and upcoming reservations (so you can call guests to reschedule).

• A good old fashioned land line, with the phone plugged directly into the wall. It can be a life saver in a power outage.

• Ongoing staff training around power outages, so employees are prepared when and if this occurs. Do practice drills with your staff on different types of emergencies. This will help limit the risk and chaos during a power outage.

• Evacuation plans set in case the situation warrants it.

If power outages are more common

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and overall commitment to food safety. Additionally, she conducts third-party inspections of customers’ operations to improve their health inspection results.

in your area, there are some extra precautions you can take to be better prepared: • Have a backup generator so your refrigeration and freezer units can remain running.

• Install additional emergency lighting that will remain on during the outage.

• Install thermometer and alarms on your refrigeration equipment.

These can notify you when the temperature has reached an unsafe level and help you monitor how long the food has been exposed to those temperatures.

• Keep extra ice on hand or freeze containers of water to help stock smaller freezers and coolers.

TAKE ACTION You must understand local regula-

tions about what to do when you lose power. Many jurisdictions will require you to close immediately when there is a loss of power. Others allow packaged food stores to remain open and sell only packaged non-TCS foods.

Steps to take include: • Ensure the safety of your employees and customers. This should be your top priority.

• Check with local regulations. If you have an alternate power supply, check with local regulations to confirm you are doing that properly.

• Stop food preparation if there is no hot water or not enough water pressure, if there is not enough lighting, and if food cannot be kept at safe temperatures.

• Assign each employee a specific task from your emergency action plan. Have someone check on the guests. If they are allowed to remain in the establishment, make sure they are okay and check to see if they need anything, offering them bottled water or packaged goods until the power is restored. If customers need to leave the establishment, have an employee use a flashlight to safely escort them out of the facility.

• Be sure all refrigerators and freezer doors are kept closed. Temperatures of refrigeration units must be below 41ºF, freezers below 0ºF. If there is time to plan ahead for potential power outages, freeze any refrigerated foods that you may not need immediately (meats, dairy products, leftovers, etc.). This can extend the time these foods remain below 41ºF. • Add extra ice and pre-frozen water containers to refrigerators and freezers.

• Note the time that the power goes out and monitor thermometers, if you can. Also note the time the refrigeration units rise above 41ºF. In general, with their doors closed, full freez-

ers can keep food cold for about 48 hours (only 24 hours if half full), refrigerators can safely keep food cold for about 4 hours. After 4 hours, food should not be consumed and must be discarded. However, if the food has not been above 41ºF for more than 2 hours, it can be consumed or cooled down to 41º or lower to store for the appropriate amount of time.

Any food that was in the process of being cooked, but did not reach its safe final internal cooking temperature must be discarded.

RECOVER Once power is restored: • Ensure all of your equipment is working properly, reset circuit breakers, and make sure water is hot enough to properly clean and sanitize.

• Discard any food that has been time-temperature abused for too long. If food spoiled in your refrigeration or freezer units, you must clean and sanitize the units before placing new food into them.

• Use deodorizers to remove any bad odors that were created.

• Don’t taste food to see if it has spoiled. When in doubt, throw it out!

Although it is hard to lose the food – and many see it as a waste – the cost of a foodborne illness is too high to take the risk of keeping (and serving) a potentially unsafe food item.

• Review your plan and see if there is any room for improvement for the next power outage or other emergency. Talk to the staff and get their input on recommended changes. Update the plan and re-train staff as needed.

Power outages are never enjoyable, but with the proper emergency action plan you will be able to prepare, take action, and recover with minimal downtime, hassle and costs!

May 2017 • Total Food Service • www.totalfood.com • 91

LIZ ON TABLETOP

TABLETOP SOLUTIONS

Small Plates Will Start Your Spring Menu Off Right

W

hen you finally start to see flowers blooming, green on the trees and you can walk outside without a winter jacket there is a certain energy that comes about. For some this means sitting outside, reading, working out, but for those of us in the industry it means it’s time for the spring rush! Aside from the end of soup the spring season signifies a lot in the culinary world, food festivals

are getting ready, restaurants are unveiling their spring menus, beer tastings, floral drinks and small drinks will be all you see on the table.

I’m not sure if it’s the warm weather or people coming out of hibernation but during spring there is a huge rise in sharing plates. For a restaurant owner, this is a blessing; you can sell a table of six, eight small plates that they all share. Even though they are less expensive, peo-

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ple buy more of them. The question becomes how do you manage that profitability within a restaurant.

For your guests this a great way for your guests to be able to try your menu and order something different. Let’s say four people come in and order four appetizers and four main courses, where they are sharing eight different things. If you were to push small plates from the moment they sit down they may end up sharing 12 small plates. This

makes the average check go up.

Managing the comparison of appetizer and entrees vs. small plates is a challenge that has an odd solution.

It seems that having on odd number on that plate is the way to do it.

Look at the number three, there is a theory that three is a cluster. When you walk down the street you are going to notice that everything is in increments of three from flowers to a grouping of books. When you are talking about food, three is a

Having smaller plates gives your restaurant the option of mixing and matching for your tables.

Liz Weiss is the President and coowner of Armonk, NY based H. Weiss Co. She is known nationally as one of the nation’s foremost authorities on

your average 12-inch plate. Within the small plates’ world the coolest catalog that I have seen recently is

the Rosenthal, they have dishes that look like they are made of concrete and slate that are just beautiful. You

can play with all sorts of shapes, colors, and textures as long as you match them to the food. You should always look at the individual item that you are serving. This is what makes small plates such an interesting segment of the restaurant industry. You have freedom to allow the chefs to create whatever they want, the option for your guests to try more than normal, and do it in a unique stylish way.

tabletop design. The Michigan State graduate is also actively involved with WPO-Women’s Presidents Organization. Comments may be sent to eweiss@hweiss.net.

weird number for a table of people.

If you are out to dinner with four people and you order a small plate that comes with only three pieces of food you are not going to cut it up and share, you are going to order another serving. This will stay constant all throughout the meal if your guests are eating small plates for their meal.

With small plates and bites you are going to have a variety of positives from a higher average check, energy and ingredient savings, and of course savings on tableware. The energy savings are simple, the plates you are preparing are smaller portion size, for your chef that means fewer ingredients, less time cooking, and therefore giving you some savings on ingredients and energy.

Now let’s get to tableware. Pretty simply you are serving on smaller plates, which will give you less expensive costs for your plating.

Having smaller plates gives your restaurant the option of mixing and matching for your tables. You can incorporate wood, stone, tile, slate or a really intricate bowl. You are given a ton of leniency with the matching because the plating for small plates is usually smaller and sturdier than

May 2017 • Total Food Service • www.totalfood.com • 93

NEWS

RESTAURANT REAL ESTATE

Paul Ficalora, The One Stop Restaurant Shop

P

aul Ficalora quickly becomes one of the most well-rounded people in the industry when it comes to real estate. Paul Ficalora works in property & casualty insurance, commercial real estate, and restaurants. Paul provides his services all around the Metro NYC area and has made a name for himself as a guy who can handle it all with expertise.

Could you please share with our readers your history with real estate and the food service industry?

My first real estate transaction was in the late 80’s. I sold a building to the largest McDonald’s restaurant in Chicago. Shortly after that I joined a start-up public company and sold marketing and financial services to restaurants. The refocus on real estate was when I became a restaurant broker in 2008. It is critical for a broker to have a real estate license in situations when the building, in addition to the business, is for sale. Particularly important is to be a commercial realtor rather than a residential agent. A commercial realtor knows the formulas on how to establish the market value of a building and has a working knowledge of commercial leases. This is critical to both buyers and sellers. I am licensed in NY and CT and affiliated with Coldwell Banker Commercial Scalzo Group.

How long have you been a business advisor for?

When I left the corporate world I wanted to take advantage of the 13 years of conducting business with restaurants. During that time I devel-

oped sills that I felt were valuable to restaurateurs. Becoming a restaurant Broker in 2008 was the best use of my knowledge and experience with restaurants. For the past 8 years, I have guided restaurateurs through the detailed process of purchasing and selling restaurants.

How big is your team?

I have three teams plus relationships with some of the finest restaurant specialists in the industry. My first team is with Houlihan Business Brokers. Gerry Houlihan is the president and has owned and operated a restaurant for over 18 years and continues to manage a multiunit foodservice operation. He has a wealth of restaurant and commercial real estate experience and is a man of integrity whom I am proud to be associated with. My other team is with Coldwell Banker Commercial Scalzo Group, with offices in NY and CT. They are the largest CBC group in CT as well as #1 CBC office in the State. Being part of the Coldwell Banker Commercial umbrella, which nationally and internationally closed over 14,000 transactions last year, I have access to some of the brightest and most experienced commercial real estate experts. My third team is my insurance team with John M. Glover Agency. They are an independent insurance agency with 19 offices in the northeast. And they have relationships with over 60 insurance companies. JMG is celebrating their 100th year in business this year. This allows me access to an abundance of insurance knowledge and experience.

In addition to these three great teams,

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The formula for establishing the value of a house is very different from the formula for a commercial income producing the property.

I have a network of restaurant-focused specialists. They range from public relations, menu creation, food preparation, operations, finance, payroll and of course credit card processing specialists.

Basically, I have a selection of very talented experts in the restaurant business that I have access to.

Why is confidentially so important when dealing with restaurants?

For good reasons; any restaurateur does not want his or her staff and customers to be aware that the restaurant is for sale. Creating uncertainty in the staff compromises performance and opens the risk of some staff to prematurely leave for other opportunities.

This is harmful to the operations and potentially bottom line of the restaurant. Also, a staff’s positive moral is vital to the overall feel of the restaurant.

If the customers are aware that the restaurant is for sale, some will stop booking parties at the restaurant and others will be concerned that the food

quality and service will decline. This will certainly have a negative impact on the bottom line.

Being well aware of these potential problems I never identify the name of a restaurant that is for sale or the town of the restaurant. My marketing will reveal specific details, like what general part of the County or part of NYC the restaurant is located, how large the restaurant is, how many seats there are and various attributes as well as the lease details. When an interested party contacts me I qualify them and ask them to sign a confidentiality agreement. Only after this is signed will I reveal the name and location of the restaurant, and set an appointment to show the restaurant myself.

I market the restaurant through my own database of restaurateurs, as well as public restaurant business sights.

(Bizbuysell, Bizquest, and occasionally Craig’s list.)

How do you determine the worth of a restaurant?

There are three industry standard formulas to derive the value of a restaurant business. 1. The gross sales approach, which is derived by taking a percentage of gross sales 2. Cost to build approach, which is arrived at by analyzing the cost to build the restaurant business, less a deep discount and 3. The Sellers Discretionary Earnings approach which is a multiple of the net profit. If you go to my website you will see these three formals explained in more detail; PaulFicalora. com. Also, it is important to realize

continued on page 104

Schechter, from page 78

•

unsatisfactory cleaning.

Flushing the lines will ensure that they are thoroughly cleaned and sanitized in order to maintain the integrity of the beer.

Do clean lines regularly.

For commercial use, it’s best to clean the lines every 2 weeks.

The Don’ts of Beer Line Cleaning: • Don’t just use soap and water. Using soap and water to surface clean the areas around the tap is fine; but the lines need a more thorough cleaning.

Soap and water will not attack and dissolve proteins, minerals, carbohydrates, hop resins, and bio-films like cleaning chemicals do.

Soap and water will also not kill mold, bacteria, or yeast. Also, the cleaning process and chemicals used to clean and sanitize the system will also vary with the type and length of the beer dispensing system.

• Don’t forget to wear protective gear when handling line-cleaning chemicals.

Beer line cleaners typically contain toxic chemicals, so always wear personal safety equipment including eye protection and rubber gloves when handling them.

• Don’t forget to flush chemicals from the beer lines with water after cleaning. It is recommended to check the ph level with a ph tester or litmus paper to ensure that no cleaning solution remains in the lines.

Leaving chemicals behind

can be dangerous and can contaminate the beer.

Clean Beer is better for business.

The New York State Brewers Association’s (NYSBA) Draft Beer Quality Certification Program, the first of its kind in the U.S. The purpose of the program, which launched on January 21, 2016, is to ensure that retailers are serving the best quality draft beer to the consumer.

A retailer must pass a rigorous inspection by the NYSBA before they can be considered a Certified Draft Establishment. They will then receive a quality seal for their door so that customers know that they will be receiving fresh beer poured from a clean draft system. The NYSBA then promotes these businesses on their website as certified establishments.

One for the road.

Using an expert to come out regularly to clean your lines can ensure that your beer tap system is properly cleaned and maintained to produce the finest quality and tasting draught beer. As the resident Certified Facilities Management Professional at SendaGuy Now, I let all of our restaurant clients know that they can use the SendaGuy Now app to find Draft Systems contractors in NYC who can come when you need them.

BOOTH #10413

May 2017 • Total Food Service • www.totalfood.com • 95

NEWS

MARKETING

Taste NY Stores See Sales Triple In ’16

M

ore than 1,100 New York food growers and producers are now participating in Taste NY, a buy-local, eat-local, drink-local state promotion designed to boost agritourism and promote New York’s food and beverage industries.

The program began in 2013 and has seen participation grow substantially each year since. In 2016, operating on a $1.1 million state budget appropriation, the Taste NY program rang up $13.1 million in sales at its various locations; nearly triple the $4.5 million it realized in 2015.

Richard Ball, the state’s commis-

The name is kind of perfect,” Ball said. “‘Taste New York.’ It’s an opportunity to get a taste of it.” sioner of agriculture and markets, said the growth stems from the fact that the program basically sells itself.

“It’s not a hard sell to say, ‘You should try something local and fresh,’” he said. “It’s not a hard sell at all.”

Ball’s working life has been spent in farm fields, not the corridors of state government. He and his family oper-

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ate Schoharie Valley Farms and the large Carrot Barn store on Route 30 in Schoharie, so he’s familiar with the challenges and rewards of getting local products to local consumers.

Taste NY was launched shortly before Ball was appointed to his current post, in 2014. He walked into a young program that he could embrace and

help to grow. It’s great, he said, “for me as a farmer coming into government service for the first time to be part of something that connects the dots between consumer and producer.”

Taste NY locations now number more than 60 and range from display cases in stores to standalone kiosks to roadside welcome centers. There are cafes, bars, concessions and pop-up tents or tables at events. A full-fledged marketplace in Grand Central Terminal reached $1.7 million in sales in 2016.

Most Taste NY points of sale are in locations with heavy travel traffic, such as airports, train stations and Thruway

travel plazas. The target is New Yorkers curious about food produced in their own state but that is perhaps not available in their local stores, as well as non-residents interested in bringing back something from their travels.

“The name is kind of perfect,” Ball said. “‘Taste New York.’ It’s an opportunity to get a taste of it.”

A companion program, New York State Grown & Certified, is aimed at New York residents and restaurant professionals who want local goods in their pantries and on their menus. It involves wholesale, large-scale supply of foodstuffs to restaurants and grocery stores, rather than the selection of individual products one would find at a Taste NY location.

“It’s kind of a one-two punch, depending on the consumer,” Ball said.

Both programs feed into, and benefit from, the buy local-eat local trend that began to gain momentum in the early 2000’s. “We’ve benefitted from restaurants highlighting New York ingredients on their menus,” Ball said.

“We’ve clearly got a population that wants to know more about their food,” Ball said. “When I get around the growing community, I hear, ‘This is awesome; it opened up a new market.’”

The Taste NY program will include anything produced in New York, but it tries to stock those products in stores closest to their points of origin and strives to change the offerings regularly. The inventory is generally food and drink, but beauty products produced in New York from farm-based products have also been accepted for sale. “It brings different benefits to different producers,” he said. “There’s the real startup person. There’s more medium-sized persons like ourselves who use it for marketing benefits. We also see promotional co-branding opportunities where everybody benefits from the social media aspect.”

There’s also the one-off Taste NY promotional events: When Our Daily Eats got to present its goods in the Taste NY tent at the New York State

Fair, it made more than $1,000 in sales in a single day. Which was huge, Barrett said.

Nine Pin Cider Works founder Alejandro Del Peral noted his company is experiencing major growth, but so is the entire hard cider market.

The Taste NY program also arranged for Nine Pin to be served in bar cars on Amtrak trains crossing the state, giving the company exposure to people who might just be passing through and would not otherwise know about the cider.

Cosmo Crupi participates in Taste NY without ever having signed up. The owner of Pizza

By Dominick, in Slingerlands, also bottles a variety of Dominick’s Gourmet Pasta Sauce products in an Albany warehouse.

The sauces are available in many Capital Region stores, but he’ll get calls out of the blue from people far outside the region asking where they can buy it.

Crupi eventually realized his distributor had entered the sauce in the Taste NY program - travelers were picking up bottles at highway rest areas and not tasting it until they got home - hours or days later.

“I get calls from

western New York and the Hudson Valley all the time from people asking where they can get it,” Crupi said.

“They’ll try the product and like it. In that respect, Taste NY is really good for us. Taste NY is going to continue to grow; the model has just grown so well,” he said.

New stores are planned for 2017, some with grab-and-go prepared

food options. Locations will be added in state parks including Saratoga Spa State Park. The store at the Times Union Center will be expanded, and other sports/entertainment venues will gain stores. The use of pop-up retail sites at large-scale events such as the State Fair, the Saratoga Race Course meet and Barclay’s PGA Tournament will be increased.

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Union Square Cafe Blueprint, from page 62

plates right to my sous chef. They made it happen.

We are glad that we were able to put a little bit more money into the kitchen equipment. We wanted equipment that would last. With a little more space we are able to do things that we never could do on 16th Street. The Jade range was new for me. I had never used Jade but when I cooked on them I like the sturdiness and power. Aside from all the work we did in the kitchen we were really able to bring some incredibly cool elements to our private dining space. The space itself flowed pretty naturally for us to put in the private dining in the back corner of the second floor. We have a table for 12 and a room that can be divided where we can do private events for 60 people in one night. The challenge was to design and build a ventless electric cooking suite to support the private dining. We were able to incorporate some new technologies from Wells.

We have ventless electric cooking capabilities as we do a lot of frying up there and heavy duty searing. My sous chef could not be happier.

level we created a dedicated private dining room and a la carte kitchen.

This was quite a puzzle because of the space. We were left with this weird L shape main ground floor and a cellar kitchen.

The project required a lot of compromise from our initial layout. We had to sacrifice some of the front of house space of Daily Provisions to

Paul Ryan’s Approach: I first got involved in the project from the onset of a previous project for Union Square that never got off the ground in the fall of 2015. Our approach for the kitchen was a hybrid of a la carte and private dining.

The challenge was what could we do better than the original Union Square Café. The original kitchen on 16th Street was incredibly small but somehow they made it work and it was really something to watch.

We had to be able to create a prep kitchen and be able to support all these things, the ground floor a la carte kitchen had to be able to provide Daily Provisions and the Union Square Café menu. On the balcony

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make the service at Union Square café really work which is where Rockwell Design came in, we did our best to push as little as possible but eventually we had to take another 50 or 100 square feet in order to make that unit work. On the hot side of things we worked very closely with Chef Carmen to learn from to see what would work and what

would not. Carmen was amazing to work with and really helped us understand what his style needed in the kitchen.

Marc Fuchs’ Approach: Our goal was to support Jacobs Doland and use the great working relationship we have with Union Square Hospitality. Our on-site

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project manager helped facilitate the drawing. We went with the onesource person that could supplement the team and be onsite. This was a blank slate project for us. A lot of the issues and challenges we faced was not much of an issue for us but more on the architect and engineers that had to deal with it.

We take the vision of the architect

and consultant and make sure the equipment package is exactly what they are looking for. The project was a real full team effort that had all members communicating with open dialogues so we could create a seamless cooking experience for the culinary team.

Gene Cinotti’s Approach: My part in the Union Square Café was to work with the City of NY to be able to get approval for ventless equipment. It’s a challenge when it comes to getting ventless approvals for equipment in NYC. You have to meet a certain list of criteria, what the city calls certain conditions of approval before you can even en-

tertain bringing that type of equipment into the city. Then you need to get a COA from the fire department, which is only issued if you meet the criterion that’s set forth in those conditions of approval.

The FDNY and the Department of Buildings (DOB) establish these approvals. We worked on Union Square’s behalf to receive a docketed stamped drawing from the DOB that stated where the ventless equipment was going to be used.

Once they had the conditions of approvals met we made an application to the FDNY for a site visit and evaluation to see if we could get the approval signed off by FDNY to move forward.

After we got that approval we worked with Wells to complete the application. These applications are so challenging to the point of where you have to have everything triplicate in a hard binder in a certain font size. After the site visit by FDNY we got the COA and were able to get the install complete.

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C-CAP, from page 50 d’Escoffier (LDNY) Florence Griffin Memorial Scholarship, C-CAP Education Scholarship William E. Grady H.S. Andre Edwards, SUNY Cobleskill Tuition-Assistance Scholarship, CCAP Education Scholarship; Tamera Evans-Garrick, C-CAP Education Scholarship MANHATTAN: H.S. of Hospitality Management Cristian Rojas, International Culinary Center (ICC) Full-Tuition Scholarship Food & Finance H.S. Rosy De Leon, Judith and Stanley Zabar Scholarship; Jessica Eng, Les Amis d’Escoffier Scholarship; Angel Lopez, C-CAP Education Scholarship; Annalis Melendez, Johnson & Wales University Full-Tuition Scholarship; Jeaneliz Mendez, Paul Smith’s College Full-Tuition Scholarship; Jovan Ortiz,

International Culinary Center HalfTuition Scholarship; Luis Reyes, Culinary Institute of America (CIA) FullTuition Scholarship for an Associate’s Degree; Nicholas Vargas, C-CAP Education Scholarship QUEENS: Long Island City H.S. Isha Husainy, Culinary Institute of America (CIA) Full-Tuition Scholarship for an Associate’s Degree; Briana Lara, Deborah Ryan Scholarship; Jennifer Lara, Elizabeth Alston Scholarship; Citlalli Martinez, C-CAP Education Scholarship; Marcio Moran, Lili Lynton Scholarship; Simone Nsowa, Lili Lynton Scholarship; Jose Quiroz, Dr. Patricia S. Bartholomew Scholarship; David Rivera, C-CAP Education Scholarship August Martin H.S. Rebecca Vega, Kingsborough Community College Scholarship and C-

CAP Education Scholarship STATEN ISLAND: Tottenville H.S. Rastislav Demcak, C-CAP Education Scholarship; Elianna Fetik, C-CAP Education Scholarship Port Richmond H.S. Ashley Caputo, C-CAP Education Scholarship; Nicole Laduca, Institute of Culinary Education (ICE) Full-Tuition Scholarship The following students were awarded junior scholarships to attend the Culinary Institute of New York at Monroe College’s Boot Camp: Jessica Assad, Tottenville H.S.; Dernisha Brown, The School for International Studies; Wing Cheah, Tottenville H.S.; Daniel Flowers, Long Island City H.S.; Alyssamae Gadsden, Port Richmond H.S.; Anna Giubileo, Tottenville H.S.; Cristian Ochoa, Long

Island City H.S.; Amaris Rodriguez, Port Richmond H.S.; Kayla Singletary, The School for International Studies; Samantha Solomon, Harry S. Truman H.S.; Jorge Torres Aquino, Food and Finance H.S. Additionally, C-CAP has awarded four scholarships to alumni to travel abroad this year. Brandon Bryan was presented the Daniel Boulud Ment’or Full-Tuition Scholarship to the Institut Paul Bocuse in Lyon, France. Gabrielle Calle, Tchnavia Carter, and Abdallah Farraj are currently in Madrid, Spain, on the Olesay/C-CAP Internship Scholarship. Finally, Chicago C-CAP alumna Martinique Thompson was presented the Denzel Thornton Memorial Scholarship donated by Harold Import Company (HIC).

Twenty-nine seniors, eleven juniors, and four New York alumni have been awarded C-CAP scholarships in 2017.

HAAND Hospitality, from page 63 in Manhattan.

After some momentum the pair moved out of their functional tear down and moved into a new location and hired their first employee. It wasn’t until 2015 when Warren and Pence were brought in by Christensen to create sets for her restaurant Death and Taxes. Christensen’s restaurant concept was all built around this wood stove. Christensen already had the concept and menu ready so when HAAND was brought in they took the approach of working backwards. “We used the ashes from the wood stove and turned that into the base for the glaze. We were able to design art specifically for her needs. It all just really came together, and we could not be happier about it,” Warren concluded.

Now HAAND has grown to 14 employees and has product all over the world. “Initially we were just making the products that we were familiar

The incorporation of history and matching aesthetic for Daily Provisions is exactly what the Union Square team was looking for. with, it was not until 2015 that we even considered tableware,” Warren added.

It was not until HAAND created their Ripple series that was their first tableware-focused product. “I was never fully aware of the massive size of the tableware industry for hospitality until recently. I am very happy that we created something that was not lost in the shuffle,” Warren added. Warren and Pence accredit it to luck but the small company is clearly creating a phenomenal product.

When HAAND was brought in with Union Square Café it was all thanks to one of Warren’s mentors, Walter Low-

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ry. “Walter is an intimidating, smart guy who I respected like crazy so when he told me to keep doing what I’m doing and that we could work together in the future, I listened,” Warren stated.

Lowry made HAAND part of the conversation and put Pence and Warren in contact with Union Square’s Sam Lipp.

“They had us in mind for Daily Provisions for tableware but it was really the mural that pulled it all together,” Warren added.

The mural for HAAND was described as a lot high pressure type of situation. “We knew it was a huge opportunity, we wanted to make a

piece that made sense as a whole for the space. The Rockwell group and Sam had a loose concept, but gave me latitude to play around and make the project my own,” Warren added.

HAAND decided that some research needed to be done to help better tie in the space, the city, and mural. The small tableware manufacturers decided to stay with the historical Dutch style Delftware, to tie into the history of NYC. They tied in the food with classic old breeds of pigs and chickens in Warren’s painting style. The incorporation of history and matching aesthetic for Daily Provisions is exactly what the Union Square team was looking for. “It was a big job for us so we wanted to make sure we were creating the best product we could. We made sure everything was as good as possible and are very proud of the end product,” Warren concluded.

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Sederholt, from page 28 fixtures. If you can use FF&E in good condition add 5%. If there is little or no value subtract 5 – 10% • Keeping the name, goodwill and reputation? Add 5 - 10%. If not, add 0%.

• Keeping the existing staff and this adds value? Add 2 – 3%. If not – 0% • Location quality, visibility, traffic, parking etc? This is subjective… add or subtract 2% - 5%.

An Example:

• You find a neat 2,000 sq ft restaurant that has been in business for 3 years with average annual sales / revenues of $1 million. Sales have been declining since opening from $1.1MM year 1, to $1.0MM year 2 and $900,000 year 3. The asking price is $475,000 with no owner financing or holding paper.

• 30% of the $1MM average revenue is $300,000 – your base number.

• 7 years remain on lease with no written renewal options . Sorry 0%

• The lease assignment says, “Not to be unreasonably withheld” – add 2% or $6,000.

• Total annual occupancy cost $55,200 with average sales of $1MM is ~5.5% – BUT – declining sales and a 3 – 4% increase in rent, taxes etc., per year gets you over 7% fast and climbing if YOU can’t drive sales quickly enough.

Therefore I would subtract a minimum of 2% or $6,000 from the value.

• The base rent is $25.00 per sq ft with other local restaurants paying

$23 and $27 per sq ft. Nothing special - add 0% • The place is nice but you are going to have to remodel the dining room.

The kitchen equipment and infrastructure will all be used giving you added value – add 3% or $9,000.

• You are not going to keep the name or goodwill. No value so add 0% • You are going to keep the staff that all seem competent and eager to stay on – a time and money savings. Add 2% or $6,000 • This is a decently trafficked downtown location with dedicated parking, however there is a public lot for guests across the street. They cancel each other out – add 0% My Valuation – Base Value - $300,000 Lease Benefits $ 0 Assignment Value+ $6,000 Occupancy Costs - $6,000 Market value rent $0 Equipment, Facility + $9,000 Name & Concept $0 Staff + $6,000 Parking & Location $0 .

Estimated Value $327,000 Now assume that a well run restaurant will make 10 – 20% EBITDA, however a restaurant with marginal sales below $1MM can struggle and will earn less because fixed costs have greater impact with lower sales. This restaurant is currently unprofitable at $900,000 with declining annual sales – a risky negative. Forget your ego – what’s it really worth??

Pay this price and if you can hit these profit numbers it will take you approximately 3 and a half years to recapture your investment. Over the remaining 4 years of the lease you might get a return on your investment of $400k to $600k. Is that worth it to you?

Not sure of a strategy for your restaurant? You can email me at dsederholt@sfscapital.com to discuss your options.

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Paul Ficolora, from page 94 that if the restaurant owner also owns the real estate and wants to sell the building as well, then there is a different formula to determine the value of the real estate. Keep in mind that you have to be a licensed real estate agent to be able to sell the building. And, it is particularly important to be a commercial real estate agent rather than a residential agent. The formula for establishing the value of a house is very different from the formula for a commercial income producing the property. I am licensed in NY and CT and specialize in commercial properties and understand the income and expense approach to establishing the value of a restaurant building. When real estate is involved there are typically two transactions; one for the business and one for the building. Why? Because a bank will not finance a restaurant business but will finance the building.

Also, keep in mind that there are many

influencing factors that must be considered: location, rent, condition of the restaurant as well as local market conditions.

name a few. Cyber attacks are more prevalent and since restaurants collect credit cards for payments, they are at risk.

You seem to be a one-stop shop with your insurance brokerage capabilities, what type of insurance would you say is the most popular?

I am a restaurant broker because I have a strong admiration and great deal of respect for restaurateurs. Because of this natural inclination, protecting the ongoing business of my clients makes perfect sense. From kitchen fires to cyber attacks, my awareness of potential risks serves to protect restaurants with precise insurance policies. As I mentioned before my agency has access to over 60 insurance companies. Restaurants typically need coverages that range from utility outages, food spoilage, employee dishonesty and business income, to

What insights can you give a new or existing restaurateur about liability insurance?

Most business owners’ policies, and commercial policies for larger restaurants include liability insurance. It is important to look at your limits. Car accidents from drivers who drink too much can result in extremely large claims. Also, if the credit card numbers are stolen for a few hundred of your customers your liability exposure is very high. By the way, many cyber attacks or stolen credit card information are inside jobs. My best advice is to ask restaurateurs to read their policies to see what they are covered for and more importantly what are the exclusions. There are always exclusion

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provisions in every policy. I offer a free policy review for all my present and future clients. I view insurance with this perspective: “My clients’ best interest is my sincere interest.”

What insights can you give our readers on how to handle real estate marketing?

Real Estate marketing is in conjunction with marketing the business; the same discretion is applied. Let me rephrase the question: What insights can I give readers on how to evaluate a lease when purchasing a restaurant business? At least four key elements to look at in a lease are 1. You will own all the FF&E (LL or Tenant) 2. Rent (include RE taxes and CAM charges; rent per # of seats) 3. Assignment Clause (not to be unreasonably withheld) and 4. Personal Guarantee or Good Guy Clause. (new restaurateur or established restaurateur)

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NYC Hospitality Alliance Awards, from page 2 I Love Bronx Award - Dominick’s; Zero Otto Nove; The Original Crab Shanty I Love Manhattan Award presented

by Imperial Bag & Paper - Gotham Bar & Grill; The Nomad; Rao’s I Love Queens Award - Bohemian Beer Hall & Garden; Mu Ramen; Trattoria l’incontro I Love Staten Island – Bocelli; Enoteca Maria; Mario’s True Taste of NYC Award - Goes to an iconic dish served at an iconic NYC restaurant: Katz’s Delicatessen (Pastrami Sandwich); Nobu (Miso Black Cod), Sylvia’s (Fried Chicken) City That Never Sleeps Award Goes to the important and/or influential club and/or operator: House of Yes; La Marina; The Box Raising The Bar Award - Goes to the important and/or influential bar and/ or owner: Jimmy’s 43; Pegu Club; The Dead Rabbit Back Of House Award - Goes to a person who has achieved respect and excellence working in one or more jobs in a restaurant kitchen: April Bloomfield; Bill Telepan; Missy Robbins Front Of House Award - Goes to a person who has achieved respect and excellence working in one or more jobs on the dining room floor of a restaurant: Chrissa Yee (Loring Place); Danny Collins (Smith & Wollensky); Katie Bell (Agern) Operations Award - Goes to a person who has achieved respect and excellence working in one or more operation level jobs for a single unit or restaurant group: Bill Bonbrest (TAO Group); Jennifer Kay (NYC Best Bars); Sam Goldfinger (The ONE Group) #HospitalityGuruAward - Goes to the restaurant (or chef/restaurateur) with the best food Social Media presence – makes you drool, laugh and captures your attention: Barbuto; By Chloe; Sugar Factory Hospitality Technology Award - Goes to a technology platform enhancing the way the hospitality indus-

try operates: SendaGuy Now; SevenRooms; xtraChef Event Sponsors: Presenting Sponsor – United Airlines Four Star – E.B. Chohen, Fox Rothschild LLP; Imperial Bag & Paper; TouchBistro; Valiant Solutions Three Star – BankUnited; BHB Pest Elimination; El Media, CohnReznick; Four Roses Bourbon; Manhattan Beer Distributors; Micros Retail Systems, Inc.; Palm Bay International Wine

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& Spirits, SevenRooms; SendaGuy Now; Tito’s Handmade Vodka; Howard Goldstein, LUTCF for Hospitality Health Select The 2017 New York City Hospitality Alliance Awards presented by United Airlines will take place on Monday, May 8th from 6:30PM to 10:00PM at TAO Downtown, located at 92 9th Avenue in New York City. General Admission tickets are exclusive to restaurant/nightlife/hotel operators and their families ($250/pp); Indus-

try Package includes 10 tickets and a digital advertisement on-site at the event ($2,500). Dress is cocktail attire. This is a standing room only event with some seating/lounges available for general admission ticket holders. Passed hors d’oeuvres and craft cocktails will be served.

To purchase tickets, or for more information about the New York City Hospitality Alliance Awards, please visit: http://www. allianceawards.org/get-tickets/.

BOOTH #3648

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Dan’s Taste Of Summer, from page 6 July 7. Participating eateries include East End restaurants like Tacombi Montauk and city hot spots including downtown’s La Esquina and Nolita hot spot, Seamore’s, a Hamptons beach-shack-in-the-city from Meatball Shop co-founder Michael Chernow.

Chernow, we hear, is so in love with Montauk that he’s opening a Seamore’s outpost there this summer.

That event is followed by Dan’s ClambakeMTK, at Gurney’s, on July 8. Participating eateries include Duryea’s Lobster Deck, The Beach Club, Seamore’s and Scarpetta.

On July 21st, at Dan’s GrillHampton, to be held at Fairview Farm in Bridgehampton, 8 top chefs from Manhattan will compete against 8 East End chefs for grill-focused culinary supremacy.

Manhattan’s Grey Lady, which is also on the East End, will defend its judge’s choice title against eateries including Shake Shack and the Restaurant at Baron’s Cove, which will bring its famed smoker and top ranked grill master, Chef Matty Boudreau. Food & Wine’s Best New Chef, Angie Mar, of Beatrice Inn, will also participate for the first time.

Finally comes the Seventh Annual Dan’s Taste of Two Forks, presented

by Farrell Building Company, on July 22, to highlight the best new restaurants and wineries from the North and South Forks. The all-star cast includes Jean-Georges Vongerichten, of Topping Rose House, top rated The North Fork Table & Inn and others, including Loulou’s Kitchen and Bar, which opens on Memorial Day Weekend, from Rowan, the Apollo billionaire.

BOOTH #4374

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Lorraine Capital/H.Weiss, from page 4 Donald M. Harvey said. “It is an exciting time for both companies.”

The selling shareholders of H. Weiss will remain with the company in leadership roles, Lorraine said, and all H. Weiss employees will remain with the company.

“We have been able to leverage the expertise and industry knowledge of the individuals that have the double digit tenure. But at the same time bringing in very progressive management groups that have other counts as far as supply chain management, purchasing supplier relationship management and the customer relationship management,” Harvey added.

BHS has grown significantly since Lorraine Capital purchased Buffalo Hotel Supply Co. in December 2014, Gioia said. BHS in January 2016 acquired Innovative Restaurant Supply, a distributor based in a Rochester suburb.

BHS was the first acquisition

for the Buffalo private equity firm, which seeks to buy companies that might otherwise have trouble raising capital and that may not have a succession plan in place to survive past the current generation of leadership.

Lorraine has made six acquisitions in total now, including the two made through its portfolio company BHS. In addition to Gioia, the other Lorraine partners are William J. Maggio Jr., Justin Reich and Tony Rider.

H. Weiss is led by the trio of Elizabeth Weiss, Jeff Dellon and Jim Weiss. The firm has earned the reputation of being the leader in the New York Metropolitan area in food service equipment and supplies. It has a long history of servicing the hospitality industry which dates back to the early 1900’s when family matriarch Rose Richmond sold stoves in Yonkers, New York.

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Foodservice Distributors, from page 12 With mobile order entry tied to a B2B mobile commerce system, some of these bottlenecks can be alleviated. Customers can enter orders on their own schedules, rather than the schedules of their distributors, and distributors can provide reorders more quickly. Better access to data in near-real time also allows food distributors to more accurately predict customer demand.

Wasted Time and Inefficiency One major challenge for food distributors, especially those that are still relying on paper processes, is the time it takes for sales and customer service reps to manually enter orders and field phone calls from customers.

Food & beverage distributors that are using mobile order writing technology report that they are seeing 50% to 75% increases in order

writing speed. This allows them to serve more customers, and do so much more quickly.

Orders can be entered primarily by the customers themselves, which means distributors can dedicate less time to administrative tasks, and more time on strategically partnering with customers to plan menus, go over promotions, and increase profit.

Food supply chains are extremely complex, but as mobile technology becomes more commonplace, foodservice distributors will be able to eliminate much of the waste that currently results from inaccurate demand forecasting and serve customers more profitably.

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BOOTH #3401