May 2025 - Total Food Service

RESTAURANTS PUSH BACK AS FLORIDA BILL THREATENS USE OF SERVICE CHARGES

Anew bill in the Florida House is stirring debate across the hospitality industry. HB 535, a measure originally intended to clarify rules around removing non-paying guests from restaurants and hotels, now includes a controversial amendment that would change how restaurants apply service charges and automatic tips.

The amendment, introduced by State Rep. Demi Busatta of Coral Gables, would prohibit restaurants from requiring guests to pay an automatic gratuity or service fee—unless the customer agrees to it, and only if the group includes six or more diners. In any case where the service is considered poor, customers would have the right to opt out entirely.

“In Miami, we’ve seen a growing circumstance where all the restaurants are automatically including a 20 percent gratuity, or they’re calling it gratuity or service charge or service fee or tip, not just on regular sit-down meals but on take-out as well at fast-casual establishments,” Busatta said.

Supporters of the amendment argue that Florida diners are fed up with unclear and automatic fees tacked onto their bills. A WalletHub survey conducted in 2024 found that 83 percent of Americans believe automatic service charges should be banned, and nearly half said they tip out of social pressure rather than service quality.

“Most customers might presume that service fees go to a server, but what’s really happening is that service fees are going to restaurants to meet overhead costs,” Busatta added. “This confusion is what’s frustrating to the customer and frustrating from an employee standpoint.”

Under the proposal, restaurants would need to clearly list

“We understand that customers may be experiencing ‘tip fatigue’ because they are feeling compelled to tip even when, historically, no tip would be warranted.” — Samantha Padgett

any service charges on both their menus and receipts. They’d also be required to disclose exactly where the fee is going and how it’s split among staff—information many diners currently assume but rarely confirm.

The Florida Restaurant and Lodging Association strongly opposes the bill. Samantha Padgett, the group’s vice president for government relations and general counsel, said the change would limit a critical tool restaurants use to stabilize income and attract staff.

“We understand that customers may be experiencing ‘tip fatigue’ because they are feeling compelled to tip even when, historically, no tip would be warranted,” Padgett noted. “However, many restaurants in Florida and across the U.S. use service charges as a key tool for insuring service and success.”

Padgett pointed out that Florida already requires service charge disclosures on menus and receipts. Instead of creating opt-outs, she said the state

should focus on improving enforcement of existing transparency rules.

“We feel there are important and effective ways to build on the current notification requirements that are currently in statute,” Padgett continued. “That will result in better customer communication.”

The timing of this legislation comes as restaurants across Florida and the country continue to wrestle with rising labor costs and changing expectations around tipping. Since the pandemic, many have adopted service charges in lieu of—or alongside—traditional tips, particularly in high-turnover environments or among hospitality groups trying to offer more consistent wages to staff.

Square, the payment system company, reported in mid-2024 that nearly 4 percent of restaurant transactions in the U.S. included service fees, up from just over 1 percent two years prior. Padgett emphasized that removing the option of service charges would hurt workers more than anyone else. “It functionally removes a tool that has allowed Florida restaurants to be successful during challenging times and to continue to provide competitive wages to attract and retain talent and staff,” she detailed.

The bill passed its first committee stop with unanimous support, but the amendment drew heated debate online and in public comment forums. Critics argue it opens the door for diners to abuse the opt-out

clause, while supporters see it as a victory for consumer choice. “It’s a very real risk that any consumer for any reason can decline a service charge at any time,” Padgett outlined.

Hospitality professionals are split. John Noble Masi, a chef and professor at Florida International University, said he sees merit in the opt-out rule, especially when it comes to customer trust.

“I love the opt-out,” Masi said. “If a guest, regardless of any reason, decides a gratuity is not deserving, forcing them to pay for things is never the answer. That doesn’t send the right message.” Still, he acknowledged that pulling back on guaranteed tips or fees could mean lower earnings for many servers—and said responsibility for fair wages should rest with restaurant owners, not guests. “The restaurants that are flexible and trying to improve and manage these costs are the ones that can survive and thrive,” he added.

Busatta said her motivation came from personal experience and the growing number of complaints she’s heard from constituents. In March, she received a restaurant bill in Miami that included a gratuity, a service charge, and a mysterious “fee,” all without clear explanation. “The restaurant used three different ways to describe this charge beyond food and beverage,” Busatta said. “But who are these fees going to?”

She remains confident the bill will move forward. “The amendment language I added passed with unanimous support on both sides of the aisle,” Busatta concluded. “It still has two more stops in the House and then the Senate, so I’ll stay on top of it.”

If adopted, the law would take effect on July 1. Until then, Florida’s restaurant operators and diners alike will be watching closely—and preparing for a potential shift in how hospitality is priced, perceived, and paid for.

AZ GOV. HOBBS BANS ULTRAPROCESSED SCHOOL LUNCHES BUT LUNCH COPAY SUPPORT STILL UNCERTAIN

Anew Arizona law banning certain ultraprocessed ingredients in school meals has been signed by Governor Katie Hobbs, but a parallel effort to fund reduced-price school lunches for low-income families remains unresolved as budget negotiations loom. Last month, Hobbs approved House Bill 2164, which bars 11 specific additives and artificial dyes from public school cafeterias. The legislation, sponsored by Rep. Leo Biasiucci, R-Lake Havasu City, is designed to improve nutritional standards for school-aged children.

However, a separate proposal that would have allocated $3.8 million to subsidize co-pays for students enrolled in the federal reduced-price lunch program failed to clear the legislature. That bill, backed by Rep. Nancy Gutierrez, D-Tucson, combined both the ban on ultraprocessed foods and funding for lunch support, but only the food restrictions survived the process.

The $3.8 million would have covered 40-cent lunch and 30-cent breakfast co-pays for Arizona families earning between 130% and 185% of the federal poverty line. Those amounts may sound small, but advocates argue the cumulative cost is significant for struggling families. “That is still alive and well, but it will be a budget negotiation,” Biasiucci said.

In 2024, the state had used one-time funds to cover these co-pays after federal pandemic-era funding expired. Hobbs included continued funding in her executive budget, but lawmakers failed to pass it in bill form. The issue now moves to budget talks, where it could still be funded through appropriations. “I completely supported

“I’m always going to support more money going to our food program.” — Rep. Leo Biasiucci

Gutierrez when she did that because I believe that we have to make sure we have the funding available to make sure the meals are being paid for,” Biasiucci added.

According to the Arizona Food Bank Network, the loss of that support could impact meal participation rates and student health outcomes. “That may, to some people, not sound like a lot — 70 cents a day — but if you have more than one child and (are) earning about $42,000 a year for a family of four, (70 cents) is a lot. It just adds up really quickly,” said Ashley St. Thomas, the group’s policy director.

State data backs that up. A report by Arizona State University’s College of Health Solutions found that meal participation increased by about 1 million breakfasts and lunches in the year following the addition of state funding. Educators and advocates attribute that to reduced barriers for families.

Gutierrez’s bill received early bipartisan support in both the House Education and House Appropriations Committees. Republicans including Biasiucci and Rep. Matt Gress, RPhoenix, voted in favor of the measure. Despite that early momentum, it never reached the House floor for final consideration. Biasiucci noted that while his bill focused on food quality, the funding issue is just as urgent. “I’m always going to support more money going to our food program,” he said.

The law Hobbs signed will prohibit public schools from serving or selling foods with any of 11 banned ingredi-

ents or dyes during the school day. That includes items containing Red Dye No. 3 and other artificial additives linked to hyperactivity or health risks. “The idea behind the bill was pretty simple — get junk out of our schools,” Biasiucci continued. “This wasn’t about politics. This was about kids, plain and simple.”

St. Thomas echoed that focus on student well-being, saying access to healthy food is directly tied to educational outcomes. “We know all of the outcomes that come with kids getting to eat meals in school,” she said. “Better attendance, higher test scores, just all the things that go along with not having to worry about eating lunch or breakfast.”

As lawmakers head into budget negotiations in the coming weeks, the future of school lunch co-pay support remains uncertain. Supporters are pushing to have the funding included in the final fiscal year budget, which would need to pass before July. Biasiucci detailed that ongoing discussions with colleagues from both parties may provide a path forward. “There’s no doubt the funding piece should’ve moved alongside the ban,” he said. “But we still have time to get this right.”

Despite the uncertainty, he remained optimistic about the issue being resolved. “We’ve done the work on food quality,” Biasiucci outlined. “Now we need to make sure kids can afford to eat that food.” He concluded, “This is one of those things where both sides should be able to agree — no kid should be sitting in class hungry.”

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SINGER STRENGTHENS EMPIRE STATE REACH WITH FILHAN ADDITION

In the fast-paced, margin-tight world of foodservice, operators are juggling rising costs, thinner staffs, and tighter timelines. Commercial kitchen and equipment dealers play a vital role in helping restaurants stay ahead— matching the right products with the real-life needs of chefs, owners, and service teams. From design and delivery to installation and training, the best dealers are more than suppliers. They’re partners.

Today, the role of the equipment dealer is alive and well in New York State— proof of that can be found in the latest move by Singer Equipment Company. One of the nation’s largest and most respected foodservice equipment and supply dealers, Singer has acquired the business of the Joseph Flihan Company, a legacy firm with over 50 years of success in the Empire State. The acquisition adds to Singer’s already deep regional roots, and the newly combined division will operate as Singer Flihan, headquartered in Utica.

Restaurants and foodservice providers are operating under unprecedented pressure. Front-of-house teams are leaner. Back-of-house staff are stretched. Food and beverage costs are volatile. That reality makes equipment choices more critical than ever—not just for quality or price, but for impact. “Operators can’t afford mistakes,” noted Fred Singer, President and CEO of Singer Equipment. “The right equipment can offset labor challenges, speed up service, and reduce waste. That’s why we’ve built our company around deep product knowledge, responsive service, and realworld solutions.”

Singer has earned its reputation by going beyond the catalog. Whether helping design an efficient kitchen layout, sourcing energy-efficient appliances, or guiding a chef through customization

“Joe and his team are recognized leaders in their market with broad respect from vendors and customers, and a reputation for integrity and excellence.” — Fred Singer

options, the company thrives at the intersection of tech, design, and hospitality.

At this year’s New York Restaurant Show, Singer reinforced that value. Its expansive booth became a hub of innovation, showcasing high-speed ovens, multi-functional prep tools, and smart kitchen systems designed to do more with less.

“We showcased solutions that matter now—equipment that reduces manual work, saves time, and supports consistency,” said Seth Feldman, CFO of Singer Equipment. “It’s not about bells and whistles—it’s about solving daily challenges.”

With the acquisition of Joseph Flihan Company, Singer isn’t just adding another dealership—it’s welcoming a like-minded team with decades of expertise, a reputation for integrity, and a customer-first approach. “Over two generations, our family, along with our dedicated team, have served leading foodservice customers and contractors in New York State,” said Joe Flihan, Presi-

dent of Joseph Flihan Company. “I’m excited for our team to be joining Singer. As part of Singer, we’ll be able to grow faster and continue delivering the value our customers count on.”

Flihan will lead the new division as President of Singer Flihan. His team brings a deep understanding of the upstate New York market and long-standing relationships with both clients and manufacturers. The move also expands Singer’s physical footprint in New York, with offices now in Buffalo, Syracuse, Utica, New York City, and Melville, Long Island.

“Joe and his team are respected throughout the industry,” added Singer. “Their integrity, consistency, and local knowledge are exactly what we look for in a partner. Together, we’ll bring more options, more expertise, and more value to customers across the state.”

At the recent 2025 New York Restaurant Show, Singer demonstrated why it continues to be a national leader. With a focus on blending people, process, and

product, the company used its presence to highlight real operator solutions. From multi-functional combi ovens to custom tabletop workshops, Singer’s booth was part tech hub, part hands-on kitchen. Visitors could explore how the right prep station or smart oven could cut labor, improve output, or enhance quality. “Hospitality is still a people business,” Feldman detailed. “That’s why we focus on technology that empowers teams, not replaces them. It’s about smarter workflows, not just shinier tools.” Singer’s tabletop team also made a splash at the show, helping operators design dinnerware and service presentations that reinforce their brand stories—from rustic bistros to luxury fine dining.

Singer Equipment remains a privately held company, now in its third generation of family leadership. The company's growth strategy focuses on both organic expansion and strategic acquisitions— moves like the Flihan partnership that strengthen regional support while upholding national standards.“We continue to look for ways to enhance our service model,” Feldman outlined. “Singer Flihan gives us deeper reach, but more importantly, it aligns with our values— commitment to customers, investment in people, and long-term partnerships.” Whether you’re a multi-unit operator, independent restaurateur, or a distributor looking for reliable equipment guidance, Singer Equipment is ready to help. “Our team isn’t just selling products; we’re solving problems,” Fred Singer concluded. “That’s what makes the dealer model relevant in 2025—and it’s what drives us every day.”

Need help choosing the right foodservice equipment or exploring design options? Visit www.singerequipment. com or reach out directly at marketing@ singerequipment.com to connect with a Singer expert near you.

TOP PHILLY CHEFS UNITE TO SUPPORT HIV SERVICES ANNUAL DINING OUT FOR LIFE GALA

Philadelphia’s restaurant scene came together once again for a cause that blends community, compassion, and cuisine. The 35th annual event returned late last month, drawing support from over 40 restaurants citywide, from Northern Liberties to South Philly, all pledging a portion of their proceeds to Action Wellness, a leading nonprofit supporting people living with HIV.

“It sends a message that HIV is still here, but so is our community’s commitment to fighting it.” — Evelyn Torres

to the Philadelphia Department of Public Health, approximately 18,000 people live with HIV in the city. Many rely on services like those provided by Action Wellness to navigate challenges related to stigma, housing insecurity, and healthcare access.

Dining Out For Life has long been a signature tradition in the city’s culinary and nonprofit calendars. This year’s turnout featured a mix of neighborhood favorites and upscale eateries, including Good Dog Bar, Loco Pez, Urban Village Brewing, Positano Coast, Stina Pizzeria, Jack’s Firehouse, and PJ Clarke’s. Each establishment committed to contributing to a growing movement that not only raises funds, but also keeps HIV awareness in public view. “With very little effort, people in the greater Philadelphia area can help end HIV simply by going to a participating restaurant,” said Action Wellness Executive Director Mary Evelyn Torres.

Action Wellness is one of Pennsylvania’s oldest and most robust AIDS service organizations, offering comprehensive services such as medical case management, perinatal care, prison linkage and reentry support, and housing assistance. The group supports over 2,000 clients and their families annually, driven by a team of 100 staff members and more than 200 volunteers. “There’s still an incredible amount of work that needs to be done to end the epidemic,” Torres added. “And events like this are how we bring the public into that mission.” The stakes remain high. According

Action Wellness has been at the forefront of the fight against HIV/ AIDS since it launched Dining Out For Life in Philadelphia 35 years ago. Since then, the initiative has spread across more than 50 cities and raises $4 million globally every year. “Today, because of medical advancements and the hard work of Action Wellness and other HIV services organizations, we can end HIV,” Torres noted. “But that only happens if we stay consistent, visible, and committed.”

For restaurants, the event provides

more than a charitable boost. It’s a chance to connect with the community over shared values. Diners know their meals are doing more than just satisfying cravings — they’re funding life-sustaining services. "My favorite part of the event is the community aspect and simplicity of it,” said Action Wellness Development Coordinator Kevin Vuernick. “I have made it a point to dine out during this event for as long as I can remember.”

The simplicity of Dining Out For Life is part of what makes it so successful. Diners don’t need to do anything special—just eat out at one of the many listed restaurants. The participating businesses then donate a portion of the night’s revenue to Action Wellness. That funding translates directly into case management, healthcare co -

ordination, and support for individuals and families in crisis.

“Dining Out For Life is not just a fundraiser. It’s a visibility campaign,” Torres continued. “It sends a message that HIV is still here, but so is our community’s commitment to fighting it.”

This year’s event featured several returning partners, including Jerry’s Bar in Northern Liberties and PJ Clarke’s in The Curtis Building, each playing their role in pushing forward the nonprofit’s mission.

“In many ways, the restaurant community has become one of our strongest allies,” Torres detailed. “Chefs and owners know that food has power — and they’re using that power to change lives.” Philadelphia’s Dining Out For Life doesn’t just rely on long-time restaurant partners. It also reflects the diverse culinary scene of the city, with newer spots joining legacy establishments to represent the rich cultural range of the local dining economy.

While the event only lasts a day, its impact stretches far beyond. The money raised helps fund year-round services, outreach, and advocacy programs aimed at not just managing HIV but ending it. “Our goal isn’t just care — it’s change,” Torres outlined. “And this event gives us the momentum to keep pushing.”

As restaurants cleared tables and wrapped up the special event, the real work carried on through the hands of case managers, peer support staff, housing coordinators, and healthcare workers at Action Wellness. Their impact is sustained by a community willing to turn a meal into a movement.“This is how we build a future without HIV,” Torres concluded. “Together, one plate at a time.”

ONEIDA FLATWARE: CLASSIC COLLECTIONS FOR THE MODERN TABLE

In a world where design trends shift with every passing season, some things never go out of style. For restaurants and hotels, choosing tabletop pieces that are timeless instead of trendy is a smart investment that offers both elegance and longevity. Oneida’s flatware collections have been a trusted choice in the hospitality industry for decades, combining enduring craftsmanship with classic design that continues to complement a wide range of dining experiences.

Chefs choose Oneida every day, not just for the style, but for the quality and commitment behind it. With proven durability and a timeless aesthetic, Oneida flatware ensures that your tables look fresh, sophisticated, and welcoming — year after year.

Chateau: A Revolutionary Introduction

Few patterns have had as much impact on the flatware world as Chateau. Introduced in the 1960s, Chateau

helped usher in a new era for flatware by popularizing stainless steel at a time when silverplate dominated the market. With its widespread adoption, Chateau revolutionized restaurant tabletops and made high-quality, maintenance-free flatware accessible to a broader audience.

The Chateau pattern is a perfect example of how traditional design can be both enduring and adaptable. Featuring a fiddleback shape — a style rooted in centuries of flatware tradition — Chateau adds refinement with its intricate scrollwork, finely detailed floral motifs, and a brilliant, polished finish. Its subtle yet elegant styling makes it a perfect match for both elaborate and minimalist dinnerware settings.

For venues looking to evoke a sense of classic sophistication or vintage charm, Chateau is an impeccable choice. Its timeless appeal ensures that it will never look dated, even as restaurant and hospitality trends evolve

Juilliard: Graceful Tradition Meets Modern Appeal

Another iconic offering from Oneida, Juilliard has graced the tables of fine restaurants and elegant hotels for over half a century. Celebrated for its graceful and versatile design, Juilliard is proof that tradition and modernity can coexist beautifully.

Juilliard features a sculptured fleurde-lis at the tip of the handle, a subtle nod to European heritage and craftsmanship. The handle's gentle curves and simple, unadorned body offer a clean, refined look that fits seamlessly into both traditional and contemporary tabletop designs.

Crafted from durable 18/10 stainless steel, Juilliard not only looks stunning but also stands up to the rigorous demands of hospitality environments. Its high level of corrosion resistance and sturdy construction make it a practical choice for establishments that expect both beauty and performance.

One of the reasons Juilliard continues to be a bestseller is its sheer versatility. In fact, Oneida has adapted the design to create Hallmark, an 18/0 pattern that features the same elegant design but with a construction material that is suitable for more family and casual style foodservice. The elegant but understated details of the Juilliard/Hallmark design make it suitable for formal dining rooms, casual eateries, and everything in between. Juilliard is proof that a touch of tradition can enhance any modern table.

Unity: A Harmonious Classic

If you are looking for a flatware pattern with almost a century of continuous admiration and use, look no further than Unity. Unity embodies the spirit of enduring hospitality, combining a strong, architectural silhouette with soft, elegant details that create a feeling of balance and harmony.

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35TH ANNIVERSARY BENEFIT SERVES UP SUCCESS FOR CULINARY CAREERS PROGRAM

On Monday, April 7, 2025, Executive Chef David Shim of COTE Korean Steakhouse and Partner at Gracious Hospitality Management and C•CAP Alum Chef Brother Luck were honored at the 35th Anniversary Benefit for Culinary Careers Program (C•CAP, formerly known as Careers through Culinary Arts Program) grand tasting benefit at Pier 60, Chelsea Piers.

C•CAP’s culinary event showcased cuisine from an all-star lineup of

chefs and restaurateurs, such as Marcus Samuelsson, Daniel Boulud, Maria Loi, JJ Johnson, Matt Hoyle, Ashfur Biju, Mary Attea, and Rick Bayless.

Guests enjoyed a grand tasting, moving from table to table, sampling luxurious foods and cooking alongside these all-star chefs were New York City C•CAP high school culinary students, eager to put their mark on the culinary world.

Photo Credit Includes: Hip Torres, @ theycallmehip; Joyce Appelman

Chef Mary Attea prepares some appetizers from The Musket Room NYC

(L to R) Tanya Steel, Brother Luck, Cesar Gutierrez, Richard Grausman, Susan Grausman, David Shim, Jennifer Solomon

Benefit Chair Kelly Esten, Toast

Marcus Samuelsson

(L to R) Drew Nieporent, Yvan Lemoine, Rebecca Sussman, JJ Johnson

Culinary Careers Program students and faculty celebrate the evening

(L to R) Joyce Appelman, Maria Loi, Jennifer Bradley, Karen Goodlad

FROM CLICKS TO CUSTOMERS: HOW GOOGLE SUPPORTS RESTAURANTS

BEYOND SEARCH TO POWER GROWTH

For restaurants and foodservice businesses, showing up in search results isn’t just nice to have—it’s essential. If your hours are wrong or your menu is outdated on Google, you risk turning customers away before they ever reach your door. And while many operators know that they should be on Google, fewer understand how to actually take control of their presence—and what it can do for their bottom line.

Search, at its core, is how people discover what to eat, where to go, and why to choose one place over another. “We see billions of searches every day,” said Lisa Landsman, Head of Global Business Development at Google. “And a number of those are related to food—everything from ‘restaurants near me’ to ‘best vegan burger in Austin.’”

Getting the basics right is the first step. This means setting up a complete Google Business Profile with correct contact info, operating hours (including holiday hours), menu links, and photos. Landsman noted that too many businesses ignore their listings—and it shows. “Some businesses don’t realize how much traffic this drives,” Landsman said. “And others do, but they let their profile go stale. The result is someone showing up to a place that’s closed or doesn’t have what they expected. That’s a bad experience for everyone.”

Beyond just basic info, Google offers an ecosystem of tools designed

specifically to help restaurants thrive. From AI-powered menu creation to integrated reservations and order-taking, it’s no longer just a digital phonebook.

“We’re focused on two things,” Landsman added. “Helping diners find what they want—and helping restaurants get discovered.”

Let’s break it down. Restaurants can now upload a PDF or a photo of their menu, and Google’s AI will turn it into a structured, searchable menu, complete with categories, item descriptions, and prices. “This saves operators an incredible amount of time,” Landsman noted. “You don’t have to type in every item.”

Photos are another must. Diners want to see what they’re getting, and pictures of food, the dining room, or even a lively crowd can help convey the experience you offer. “People eat with their eyes,” Landsman continued. “And they also

want to know the vibe. Is this a romantic spot for date night? Is it family-friendly? Photos and videos tell that story better than any description.”

Social media integration is a newer tool that adds even more flavor. Restaurants can now link their Instagram or Facebook pages directly in their Google Business Profile—and Google will even pull in content from those platforms into search results. That means your daily special or trivia night post might show up when someone searches “late night eats near me.”

To make this even easier, Google’s introduced features like the “nearby offers and events” module, which highlights promotions or happenings right in the search experience. Whether it’s two-forone apps or a new seasonal menu, you can get the word out—fast. “We want to make it easy for businesses to share

"Imagine a potential customer showing up to your restaurant based on Google's hours, only to find you closed. Ensuring your hours are accurate is crucial for a positive first impression." — Lisa Landsman

what’s going on,” Landsman said.

For larger operations with multiple locations, there are tools for managing at scale—updating menus, hours, or photos across dozens of locations without logging into each one separately. “We’re building features that let operators manage efficiently while still customizing for local differences,” Landsman detailed. Crucially, customers can also link out to place online orders or make dining reservations directly from your profile using integrations with 3rd party platforms. These 3rd party integrations enable diners to take action immediately after finding you in a search. “We’re not trying to replace ordering and reservation platforms,” Landsman outlined, “Our goal is to improve visibility of these options and to give customers a smooth path to booking and ordering” As a restaurant operator, you should ensure these experiences are live and available for your customers - and you can also set your preferences to show your preferred ordering channels.

Reviews are another pillar of a strong search strategy. They build trust, create social proof, and influence new customers. But the key is to respond—including to negative reviews. “This is a huge opportunity for restaurants to show they care,” Landsman said. “You’re not just replying to that one person—you’re showing everyone reading those reviews what kind of operator you are.” Common mistakes? Letting profiles go unchecked, missing out on tagging dietary info (like vegan or gluten-free), outdated menus, skipping photos, and ignoring reviews. “We still see a lot of continued on page 116

WHY RESTAURANT & FOODSERVICE CLEANING STRATEGIES MUST EVOLVE FOR THE NEW WORKFORCE REALITY

In today’s foodservice industry, labor is harder to come by and even harder to keep. Restaurant operators are constantly adjusting to staffing shortages that put pressure on every part of the operation—including cleaning. Traditional methods, built for larger teams with more time, don’t hold up in leaner, faster-paced environments. Cleaning strategies must evolve, not only to keep up with hygiene standards, but also to support limited teams, improve workflows, and protect the customer experience.

For modern kitchens, cleaning is no longer a back-of-house afterthought— it’s a frontline operation. Time, efficiency, and simplicity now define success. Smart operators are shifting toward streamlined cleaning systems that minimize training, reduce inventories, and

deliver consistent results with fewer steps and fewer people.

“Effective cleaning in foodservice demands solutions that are both efficient and scientifically robust,” said Dr. John Hines, senior director of Research, Development & Engineering at SC Johnson Professional. “Our team is focused on multifunctional chemistries that reduce steps without compromising performance.”

This mindset is leading to a new kind of cleaning strategy—one that cuts operational drag and supports a better experience for workers and customers alike. It's about understanding the evolving needs of restaurant operators and creating systems that work with them, not against them.

SC Johnson Professional has been at the forefront of this shift. As part of SC

Johnson, the company behind trusted household names like Windex® cleaners and Ziploc® brand storage bags, the professional division brings decades of insight into what works in real-world environments. With operations starting back in the 1930s, SC Johnson Professional has specialized in skin care, cleaning, and hygiene solutions tailored to industrial, institutional, and healthcare settings. Its mission has always been to deliver innovative and efficient products designed around the user.

“Our development process begins with real-world use cases and empirical observation,” added Dr. Hines. “We design formulations and delivery systems that align with how professionals interact with cleaning products in highdemand environments.” That approach led to the development of one of its most

“From an RD&E perspective, our goal is to design streamlined systems that minimize training time and product redundancy, while maintaining consistent hygiene outcomes.” — Dr. John Hines

relevant innovations for foodservice operators today: fantastik® No-Rinse Disinfectant & Food Surface Sanitizer.

For restaurants and foodservice operators dealing with staff shortages and tight schedules, fantastik® No-Rinse is designed to make cleaning as simple and efficient as possible. It’s a readyto-use disinfectant and food surface sanitizer that eliminates 99.9% of bacteria—including E. coli, Salmonella, and Listeria—on hard, non-porous surfaces. And as its name suggests, no rinsing is required.

In the quick-turnaround environments of a commercial kitchen, that one-step process makes a big continued on page 118

THE VEGETABLE VANGUARD

How Neal Harden, Executive Chef of abcV and Plant-Based Development Chef of Jean-Georges International, Is Leading a Global Movement to Elevate Plants to Star Status on Menus

It’s not often I get to speak with a chef whose life is quite literally rooted in vegetables, gardens, and farmers markets.

So, I jumped at the opportunity to interview Neal Harden, Executive Chef of abcV and Plant-Based Development Chef of Jean-Georges International. I wanted to understand what fuels his dedication to coaxing the utmost flavor from plants—and plating them in ways that evoke the beauty and abundance of a garden. I was also curious to learn how he navigates the unique challenges of leading a purely vegetarian kitchen in a fine dining setting.

Chef Neal, tell us about your culinary career that led to your focus on plant-based cuisine.

My current position is Executive Chef for abcV restaurant in NYC, and also Plant-Based Development Chef for Jean-Georges International. We have restaurants across Asia, South America, North America, and Europe. I joined the company about nine years ago. I create the menus and train the teams.

I have basically dedicated my entire adult life to plant-based and healthy cooking. I earned my culinary degree from the Natural Gourmet Institute in NYC. Thereafter, I became the chef of Pure Food and Wine. My love for travel led me to open a restaurant in Bali, Indonesia, at a spa. Recipe development for various plant-based food companies is also part of my experience.

What influences shaped your passion for plant-based cooking?

I developed my passion for plantbased cuisine through my parents. Since I was young, growing up in Maine, I was always cooking at home with my family. My parents always had an interest in healthy, plant-based cuisine—they’re from the ’60s. We always made bread and yogurt and things like that, and we always had a garden. Our life was connected to the natural world.

As a young man, I worked in kitch-

ens, as a dishwasher or cook. And after enough time there, I decided that I wanted to make it my career, leading to where I am now.

As Plant-Based Development Chef for Jean-Georges International, how do you ensure the menus you develop resonate culturally in different countries?

Jean-Georges is a very well-established brand, so a lot of people go to the restaurants specifically for the type of food he’s known for. Another important factor is that we develop the recipes and ideas with the local chefs. We work with them to find out what the best ingredients are in which seasons and utilize those for the core recipes that we develop here. Of course, the recipes get slight modifications as they travel the world.

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

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

because it's a good restaurant.

What are some of the challenges you face when developing plant-based menus? How do you handle them?

How would you inspire other chefs who are hesitant about featuring plant-based dishes on their menus?

I would say to them that if they make a great-tasting vegan or vegetarian dish, they should sell it to everyone—not just to a niche market. If the dish is great, it will stand out, and many people will want it. For example, abcV is an all-vegetarian restaurant, but not all our customers are actually vegetarian. They're just people who like good food, and maybe they skew a little bit more on the health-focused side. But a lot of people come here just

One of the main challenges is animal proteins—they're pretty densely packed with umami and flavor. So, when you’re cooking with plants, you're really working extra to build levels and layers of flavor.

On the other hand, there’s more versatility and variety in plants than there is in meat proteins. I mean, there are not that many different flavors that come from fish and beef, in my opinion. With the right approach, you could offer a really well-selected assortment of produce that's straight from a farm—very particular varieties treated with amazing care at their peak of ripeness, and served in the season when they're meant to be eaten. Imagine lots of color and freshness on the plate! Prepared with the right variety of herbs, spices, and seasonings,

continued on page 22

Neal Harden, Executive Chef of abcV and Plant-Based Development Chef of Jean-Georges International

vegetarian dishes have luxurious appeal. Chefs can communicate that through their presentations and engaging menu descriptions.

Here’s an example I posted on Instagram:

What to have at lunch @abcvnyc right now. Malabar spinach, Tokyo turnip, spigarello, and enoki. All simmered quite tender in an aromatic lemony peppercorn broth. Finished with plenty of fresh market ginger & turmeric to keep you

strong.

Some chefs try to mimic the taste of meat or seafood in their plant-based offerings. How about you?

I don't take that approach, even if some dishes are naturally going to feel similar. For example, we have a dish that's breaded and fried in cornmeal batter with all these yummy sauces, and in the end, it's going to feel a little bit like a cornmeal fried chicken—but it's not. It's

just a delicious fried mushroom. So that would be more the approach I would take.

I personally believe that mushrooms, grains, vegetables, and beans—those kinds of ingredients—really speak for themselves and deserve to be pushed to the center of the plate anyway, because they're delicious.

Let’s say a restaurant that mainly serves meat wants to introduce some

plant-based dishes. What would you suggest that won’t displease regular clientele but will appeal to vegetarians, vegans, or curious non-vegetarians?

I do think relying on familiar players is an effective strategy. At abcV, we make a pasta bolognese, but it's a mushroom bolognese. It's like a ragu with cookeddown mushrooms and tomato and has a similar flavor profile. It's very accessible, easy to love. We often recommend that to a first-time guest who's not used to eating a meal without animal proteins. Rather than focusing on mimicking the piece of meat itself, highlight the delicious sauce or combination of seasonings. Apply that to the main ingredient, which would be a different vegetable, legume, or mushroom.

Where do you get your inspiration to keep coming up with innovative plant-based menus? How do you keep yourself fresh and excited?

One of my favorite things is to travel the world and try other people's food. It’s a great source of inspiration. The tiniest things can be inspiring if your mind is open. I also love to read and look at other people's cookbooks—see what they're doing. Also, the market is a huge inspiration. When you walk through the farmers market, ideas start to pop out at you. I begin thinking of how to experiment with new and familiar ingredients.

What are your future goals in your exciting career journey?

Eventually, I would love to open my own restaurant in the same genre. I want to keep pushing—pushing plants, so to speak. And I definitely want to write cookbooks. I want to share some of the techniques that I've developed here, because some of them are still in development. Plant-based cuisine still has a long way to go, at least in this country, so I would love to keep writing about it and teaching people through restaurants and books.

Learn more about abcV at abcv.nyc. Follow Chef Neal Harden @chefnealh on Instagram.

All photos courtesy of abcV

HOW TO INCREASE PROFIT PER GUEST & CREATE MORE TRAFFIC

Boost Perceived Value and Get

More from Every Guest

Rising labor costs, supply chain disruptions, and inflation-driven declines in customer traffic have combined to create a very competitive foodservice landscape. While guests are still getting food to go, they are doing so with higher expectations. They have become more selective, more value-conscious, and less forgiving of a disappointing experience.

Today, increasing profit per guest requires delivering value—but value is not the same as price. Instead, it is the customers' impression of quality relative to cost. This impression results from how closely the food-to-go resembles dine-in meals' taste, temperature, and texture, if orders arrive complete and without errors, and overall convenience. Operators who prioritize protecting these things align with what is most important to consumers. In doing this, they position themselves to grow their base of loyal regulars, attract new traffic, and unlock profitable growth.

Here are two strategies to drive both increased per-guest profit and customer frequency in today's challenging environment:

1. Delivering Value as Guests Define It

Since 2020, the cost of dining out has climbed more than 30%, making consumers more discerning than ever. According to Technomic, "good overall value" is the top driver today influencing where hungry potential customers choose to eat.

But what exactly defines "value" in the eyes of today's guests?

Technomic® research shows that perceived value is shaped by more than just price—it includes food quality, fresh-

ness, and temperature that taste like dine-in and fast, accurate, and convenient service. Importantly, these quality and experience-related factors ranked even higher than price in customer decision-making.

This is where higher-performing packaging becomes a critical part of your operation's value equation. Packaging designed for performance doesn't just keep food safe—it helps maintain tem-

perature, texture, and freshness, preserving the experience your kitchen worked hard to create. It also reduces the risk of order mishaps and delays, creating greater customer satisfaction and smoother, more efficient operations.

In addition, higher-performing packaging can expand a location's service radius by ensuring that off-premise meals hold up better during transit. The result is a better guest experience across more orders, driving repeat business, more positive word-of-mouth, and a growing base of loyal regulars. It's a powerful tool for enhancing perceived value while protecting the investment you've already made to win each customer.

2. Creating Menu-Driven Value That Encourages More Visits

Strategic menu offerings can also play a key role in increasing perceived value. One proven tactic is offering shareable entrées—a concept that creates value that customers recognize, motivating them to add profitable apps, sides, or desserts and increase visits.

Shareable meals create an immediate sense of value through a lower total check. This strategy incentivizes customers to add-on purchases of highmargin extras like appetizers, premium sides, and desserts. It gives customers permission to indulge without breaking the bank—and creates a lasting impression of a good deal that directly leads to more frequent visits.

For example, a successful midscale operator saw strong results by launching a meal bundle featuring a sharable entrée, multiple side options, and a dessert. Guests saw the value in splitting a meal and, as a result, increasingly added apps and desserts. At the same time, the restaurant saw improved profitabil-

ity through increased attachment rates of high-margin items, which resulted in stronger overall performance across locations.

This strategy shows how higher perceived value can increase profitable indulgences per visit while a lower total check adds more visits per year—a winwin in today's challenging market.

Unlock More Loyalty—and Profit— with Smarter Value Plays

When it comes to building loyalty and improving unit economics, value is the lever that moves more customers. Protecting quality and convenience creates a stronger perception of value for customers. Likewise, offering recognizable value, such as shareable entrées, creates an opening for them to indulge, increasing the margin generated with each visit. The critical point is that operators must prioritize creating value for every visit, as this is what motivates today's diners.

Packaging that performs protects more than just food—it safeguards an operator's brand and keeps customers coming back.

Hungry for more ways to increase profit, loyalty, and long-term growth? We're here to help.

Scan the QR code to get started.

Serve up value, earn loyalty, and create more regulars

Protect fresh-made quality and create the convenience customers crave.

Guests too full for dessert? Add indulgences to go that increase your ticket average.

4 ESSENTIAL TIPS FOR MANAGING LIABILITY CLAIMS FOR YOUR RESTAURANT

Effectively managing liability risk is crucial for the resilience of your restaurant. With the increasing frequency and complexity of claims, implementing proactive strategies is more important than ever to protect your finances and reputation.

1. Identify and Prepare for HighRisk Claims

Certain incidents—such as slip and fall accidents, foodborne illnesses, and equipment failures—pose unique risks that require careful preparation. For example, slip and fall accidents are among the most common claims against restaurants. Establish proper training and policies to help lower your risk of being involved in this successthreatening claim.

By identifying high-risk areas in advance, you can set protocols to report incidents immediately, collect supporting documentation, and track the situation’s progression. Leveraging

By identifying high-risk areas in advance, you can set protocols to report incidents immediately, collect supporting documentation, and track the situation’s progression.

your insurer will minimize the financial impact and protect your restaurant’s reputation when an incident happens.

2. Maintain Comprehensive Documentation and Reporting Standards

Timely reporting and complete documentation are essential for a successful claims process. Liability policies typically require incidents to be reported as soon as practicable, with delays potentially impacting coverage. Incident reports, statements, and other supporting documents need to be accessible and accurate. Detailed docu-

mentation allows insurers to make informed decisions quickly and can protect against potential claim denials due to missing information. Remember that clear, consistent documentation streamlines claims processing and controls costs.

3. Understand the Scope and Limits of Your Policy Coverage

Knowing the specific terms, coverage limits, and exclusions of your liability policies can prevent unexpected coverage gaps. Different policies, such as Commercial General Liability, Directors and Officers (D&O), and Employment Practices Liability (EPL), come with unique conditions. For example:

• Occurrence-based vs. claimsmade policies: Some policies require incidents to happen within the policy period (occurrence-based), while others require the claim to be made within the policy term (claims-made).

• Common exclusions: Many policies exclude specific scenarios, such as intentional misconduct, damage to owned property, or contract breaches. Regularly review your coverage with a risk advisor to ensure it aligns with your restaurant’s current risks.

4. Stay Vigilant with Cyber and Environmental Exposures

Liability policies are evolving, especially in areas like cyber and environmental liability, where claim fre -

Robert Fiorito serves as Vice President with HUB International Northeast, a leading global insurance brokerage, where he specializes in providing insurance services to the restaurant industry. As a 25+ year veteran and former restaurateur himself, Robert has worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth” dining establishments. Robert can be reached at 212-3382324 or by email at robert.fiorito@ hubinternational.com.

quency and severity are rising. Cyber liability often requires multiple policy types (i.e., cyber vs. cybercrime), as the threats have become more difficult to manage. Environmental policies may include both third-party and first-party coverages, such as property cleanup and crisis management. Some environmental insurance requires pollutant levels to meet specific thresholds before coverage applies. Understanding how cyber and environmental policies are changing can help your risk management and response preparation long before a possible incident occurs. By investing in consistent documentation practices, clearly understanding policy terms, and preparing for highrisk claims, you can create a more resilient restaurant operation.

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

BUTTERBALL ® FARMS: A LEGACY BUILT ON BUTTER, NOT BIRDS.

It’s the company’s best conversation starter. “So, I thought you folks were the turkey company?” While their story began with turkeys, Butterball® Farms has built its legacy on butter, not birds.

Founded in Grand Rapids, Michigan, over 65+ years ago, Butterball Farms began with the vision of entrepreneur and innovator Leo Peters. Peters, who purchased the trademark Butterball and once held patents in the turkey industry, sold those rights, but retained the use of the Butterball name for a new venture. Turning his innovative mind to butter and inspired by chocolate molds, he was the first to create beautiful, embossed butters.

With this iconic food invention and his advancements in flash-freezing technology, Peter’s creation was adopted

by several hotel chains and famous restaurant chains. This includes one of the world’s most legendary chains that featured their logo embossed into butter pats served with their signature pancakes.

That innovative mindset continues today with secondgeneration owner, Mark Peters. Butterball Farms has quickly grown with its innovations, like portion-controlled single-serve butter shapes and designs. This includes their famous Butterball Butter Premium Balls® or Butter Roses, designed to elevate and enhance the dining experience.

REQUEST FREE SAMPLE

fect fusion of honey, butter, and cinnamon sugar makes the Honey Butter Hive a favorite of restaurants wishing to elevate their breakfast menu for waffles, pancakes, or biscuits, and for use with sweet potatoes, ham, and other items.

The company is also the market leader in blending compound butters, such as garlic parmesan, lemon dill, and pesto basil into specially-crafted preportioned dollops.

The dollops melt atop proteins, starches, or vegetables just before serving to impart the desired flavor without the use of labor that can be inconsistent and timeconsuming. Flash frozen and thawed by operators when ready to use, the dollops reduce waste, promoting sustainability.

One Butterball Farms product that has a unique shape and flavor is the Honey Butter Hive. A per-

To save time and labor, its 2 lb pouches of butter sauce base also save time in the prep of sauces, desserts, soups, and more called Quik-Creations®. Easy to prep and customize, endless recipe possibilities are available using QuikCreations.

Likewise, restaurants looking for signature menu items or LTO’s, Butterball Farms has expanded its capabilities beyond shaped and flavored butter with custom flavor formulation of sauces, marinades, gravies, and more. Flavor formulations are available in bulk options, like pails, tubs, or drums, or preportioned options depending on the need of the operator. You can learn more about our custom flavor process at https://butterballfarms.com/whereto-buy/create-custom-flavor/ With a mission statement of “Enrich Lives,” Mark Peters has built a positive culture for Butterball Farms’ customers, employees, and the surrounding community. Mark Peters co-founded

The Source, a non-profit that equips participating employers, including Butterball Farms, with the best community resources to help support their employees. His book, The Source , which tells his story, is available on Amazon. Mark is a frequent speaker at conferences of business leaders nationwide.

Butterball Farms is confident in its capabilities to serve restaurant operators and its eternal trek of innovation within the premium butter space and beyond. Want to taste and see for yourself? Take advantage of the free sample kit the company is offering of its shaped butters to operators. Request your free sample today!

Butterball Farms also helps operators stay ahead of significant menu trends with its annual flavor guide, available for downloading. All Butterball Farms products are available via your local distributor. Need help locating one? They can help you online at Butterballfarms. com/where-to-buy/distributors/

When you seek labor-saving, flavor-elevating premium butter, remember the name—Butterball Farms.

Q&A WITH DANIEL CROCCO

EXECUTIVE CHEF AND OWNER,

THE RIDGE BY MILL HOUSE, HIGHLAND, NY

After more than a decade of serving up rave reviews in the Hudson Valley, the team behind Mill House Brewing Company in Poughkeepsie, NY – Executive Chef Daniel Crocco and Brewmaster Jamie Bishop – unveiled their latest venture: The Ridge by Mill House (The Ridge) in Highland, NY, in the heart of the Hudson Valley. The Ridge offers a fresh take on the duo’s award-winning culinary and brewing expertise.

Executive Chef and Owner Daniel Crocco has distinguished himself as a chef and restaurant owner through his

dedication to his craft and serving the community. He continues to expand Mill House Brewing Company’s presence throughout the Hudson Valley. Most recently, with a full-service catering business, Embers by Mill House. With both of these new ventures, Mill House aims to bring its signature flavors and esteemed hospitality to a wider audience.

Chef Crocco sat down with me to talk about the new restaurant, elevated American-style cuisine and craft beer, and his commitment to quality and excellence.

Tell our readers what got you interested in the restaurant industry? Walk us through your career track.

I started working at restaurants at the age of 14 being a dishwasher, bussing tables and running food, with a quick jump to short order cook by age 15. I worked up to serving around 18 in dine-in establishments while I started line cooking at age 17. At this time is when I went to the Culinary Institute of America in Hyde Park, NY. I graduated with my bachelor’s degree from there in 2009 third in my class and within

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

the year opened my first restaurant in Poughkeepsie, NY, at age 23. I have since sold that restaurant and opened two other establishments: the awardwinning Mill House Brewing Company in Poughkeepsie, NY, and The Ridge by Mill House in Highland, NY.

What do you love about running a kitchen and restaurant serving elevated American-style cuisine?

I’ve always been full of energy and non-stop, so the fast-paced environment and attention to detail is something that speaks to me. Not one day is the same as the previous, it never gets boring. Plus, you get to have fun creating new and exciting menus.

What’s your approach to creating the dishes?

It starts with the end result. What I mean by that is you have to know people will want to order it. I like being playful with our menus, focusing on seasonality and making sure each and every dish is well executed. But you can spend countless dollars and time creating something beautiful and delicious, but if people don’t want to order it, it won’t be successful.

Who are your local vendors?

We use as many local vendors as possible while still being conscious of pricing, availability and quantities. Some of our vendors include Red Barn Produce, Old Port Seafood Company, Harney &

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(L to R) Executive Chef Daniel Crocco and Brewmaster Jamie Bishop; a sampling of the cuisine at The Ridge by Mill House (Photos by Kimberly / The Ridge by Mill House)

WARING’S NEW CORPORATE CHEF CHAMPIONS PURPOSE-DRIVEN PRODUCT INNOVATION WITH GOAL OF MENU GOLD

As the foodservice industry continues to grapple with inflation, labor shortages, and growing consumer demand for sustainability, the conversation around food waste has shifted from a back-of-house concern to a boardroom priority. Today, operators and their distributor partners must consider waste mitigation not only as a sustainability goal but as a critical component of long-term profitability.

For Julia DeCiantis, the newly appointed Culinary Innovation Chef at Waring Commercial, solving for waste begins with seeing the full potential of every ingredient. With more than 15 years in the food industry—from training under Jean-Georges to leading kitchens in remote Patagonia and overseeing culinary operations for a regional restaurant group—DeCiantis brings a global, hands-on perspective to her role. Her mission with Waring is to help operators

create menus and systems that reduce waste while increasing flavor, efficiency, and consistency.

“One of my main goals this year is to show foodservice professionals how to get the most out of every ingredient,” DeCiantis said. “We’re developing recipes and training that pair with Waring’s equipment so operators can reduce waste and increase consistency.”

In the United States, food waste represents a massive challenge for both the environment and the economy. According to estimates, surplus food contributes to 4% of all greenhouse gas emissions, uses 14% of the country’s freshwater, and accounts for 24% of landfill inputs. In 2019 alone, food waste in the U.S. was valued at $408 billion, with the restaurant and foodservice sector shouldering a $250 billion loss. In real terms, that translates to 23 million tons of food waste generated at the consumer-facing business level. If all that wasted food were grown in one place, the resulting “mega-farm” would span 80 million acres—threequarters the size of California.

This isn’t just an environmental issue. For operators, this is a profitability crisis. And it’s one that DeCiantis believes can be addressed through thoughtful equipment pairing, creative menu planning, and an operator-focused mindset.

“When operators start with a ‘Products with Purpose’ mindset, they unlock so much potential in their inventory,” she noted. “A banana that’s a little soft

doesn’t need to go in the trash—it can go in a waffle batter or smoothie.”

For DeCiantis, menu flexibility is key. Overripe avocados can be blended into creamy sauces, dips, or plant-based desserts. Bananas that have passed their peak can be dehydrated, turned into ice cream bases, or used in batters. Carrot tops and stems can be transformed into vibrant pesto, while wilted greens are ideal for soups or blended sauces. Leftover rice can become crispy cakes, congee, or stir-fry bases. Slightly bruised tomatoes can be juiced, cooked into sauces, or dehydrated into powder for added umami.

Waring’s line of commercial equipment plays a pivotal role in helping op-

“We can help operators see food waste not as a problem—but as a pathway to creative, profitable solutions.” — Chef Julia DeCiantis

erators bring these waste-saving ideas to life. Its high-performance blenders are particularly useful in reclaiming scraps and transforming them into menuworthy components.

“Blenders are one of the most underutilized tools when it comes to food waste,” she added. “With Waring’s highperformance models, you can blend stems, peels, and soft produce into bases, soups, sauces, and smoothies. It’s an easy way to give scraps a second life.”

Beyond blenders, Waring’s equipment portfolio supports a range of creative applications. DeCiantis has developed unexpected, delicious menu concepts using Waring waffle makers, including savory waffles infused with carrot tops or beet pulp, and toppings created from dehydrated tomatoes or overripe avocado.

She’s also a champion of Waring’s dehydrators, which allow operators to pre-

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Julia DeCiantis

serve flavor and extend shelf life. From banana chips to dried tomato powder, dehydrating turns waste into premiumvalue ingredients. “Dehydration is a great tool for reducing spoilage and creating new textures,” she outlined. “It also opens the door to value-added snacks, garnishes, and condiments.”

Juicing is another key tool in the antiwaste arsenal. DeCiantis encourages chefs to use produce that might otherwise be discarded—such as bruised apples or soft citrus—for fresh juice, and to find ways to incorporate the remaining pulp into other items like baked goods, waffle batters, or savory sauces. “Pasttheir-prime produce still has plenty to give,” she noted. “Juicing extracts maximum flavor—and the pulp can be used in crackers, waffles, or sauces. It’s about full-circle thinking.”

For DeCiantis, food waste reduction is also about community building. She believes that operators can engage their communities through sustainabilityforward menu development, donations, or composting programs that reinforce their commitment to responsible sourcing.

“This work is also about stepping up to the plate with the people we serve,” she concluded. “Whether it’s creating nutrient-dense smoothies with rescued produce or hosting a community compost program, there are so many ways foodservice can lead by example.”

In addition to her hands-on work in the kitchen, DeCiantis is helping Waring align its equipment offerings with practical recipes and real-world applications to support both operators and the dealers who serve them. Whether it’s equipping a dealer trade show booth with sampling stations or working on a training module for a new blender, she’s focused on making the connection between equipment capabilities and culinary creativity. “We’re aligning

equipment with recipes and real use cases,” she detailed. “Whether it’s a simple lunch in an executive dining room or hands-on recipe demos, we want to make it easy for operators to succeed with our tools.”

Waring’s website features a returnon-investment calculator, and other tools designed to help operators assess the financial impact of new equipment. DeCiantis emphasized that consistency, portion control, and reducing prep errors are some of the ways equipment can directly reduce food waste and improve margins.

“One of the issues I saw in my last job was with smoothies,” she said. “Our team had to constantly stop the blender, tamp it down, and add more liquid. That led to oversized batches that didn’t fit the cups—so we were throwing out product. With the right blender and the right recipe, you avoid that altogether.” DeCiantis highly recommends the Ellipse Blender to tackle this issue.

She also highlighted Waring’s vacuum sealers as a powerful tool for portion control and shelf-life management, allowing operators to freeze ingredients without freezer burn, sous vide efficient-

ly, and portion out servings without bulk waste.

“Automation is key,” she noted. “Labor is tight, and training is hard. If you can take the guesswork out of recipes and processes, you reduce mistakes and improve consistency across staff turnover.”

Fermentation is another area where DeCiantis sees growth, both from a waste-reduction and flavor-enhancement standpoint. With the Waring Planit POD, fermentation chamber, operators can make items like tempeh or koji in-house, turning basic ingredients into complex, high-value menu items. “There’s so much creativity possible with fermentation,” she said. “You’re using mold or bacteria to change the structure and flavor of food, giving it deeper flavor and longer shelf life. It’s a sustainable way to add value and surprise to your menu.”

Asked where an operator should start if they’re looking to refresh their kitchen with Waring equipment, DeCiantis recommends starting with versatile tools like the XPress multi-purpose cooktop— which has applications beyond crepes. “You can make parmesan crisps, quesadillas, and even super-thin omelets,” she said. “The equipment itself inspires creativity. That’s what I love about it. It’s about seeing possibilities in the tools— and in your ingredients.”

For foodservice professionals, the opportunity to work with Julia DeCiantis and the Waring team means more than just getting new gear—it’s about building a strategy that aligns profitability with purpose.

Operators and distributors interested in food waste strategies, menu development, or culinary training can reach out to Chef Julia via email at waringmarketing@conair.com or visit www. waringcommercialproducts.com for more information.

ALISON BIRDWELL

President and CEO, Aramark Sports and Entertainment

As fans pack stadiums and arenas across the country, the return of spring sports signals more than just a busy calendar—it’s a full-scale revival of live entertainment.

With MLB in full swing and the NBA and NHL playoffs igniting arenas coast to coast, expectations are sky-high for what the in-venue experience should deliver. In 2025, it’s not enough to just show up and cheer. Guests want next-level service, creative food and drink, seamless technology, and memorable moments beyond the scoreboard. That’s why the pressure is on operators to get every detail right—from the first bite to the last buzzer.

To understand how venues are stepping up, we looked to someone who lives at the center of it all: Alison Birdwell, President and CEO of Aramark Sports and Entertainment. Birdwell and her onsite teams are the driving force behind food, beverage, and service programs at more than 150 of the biggest sports and entertainment venues in North America. From game-day concessions to premium

dining experiences, she’s leading the charge on rethinking what modern hospitality looks like in stadiums and arenas.

Under Birdwell’s leadership, Aramark Sports and Entertainment has become a powerhouse in fan experience innovation. Before being named President and CEO in February 2020, she served as Vice President in both the Central and West regions, managing operations at major venues across the U.S. and Canada. She got her start with Aramark in 2002 as General Manager at NRG Park in Houston.

Birdwell’s reach includes partnerships with marquee clients like the NFL, MLB’s Houston Astros and San Diego Padres, NHL’s San Jose Sharks and Edmonton Oilers, and NBA’s San Antonio Spurs, among many others. She’s led hospitality efforts for high-profile events including multiple Super Bowls, Final Fours, and mega-concerts featuring The Rolling Stones, U2, and Garth Brooks.

She’s also earned serious industry recognition—named one of Sports Business Journal’s “Game Changers: Women in Sports

continued on page 38

Business” in 2021, an award that honors trailblazers who shape the future of sports. Within Aramark, her leadership has earned accolades such as General Manager of the Year, President’s Leadership Award, and inclusion in the Ring of Honor.

Alison Birdwell isn’t just responding to evolving guest expectations— she’s helping define them. And as fans return in full force, her insights offer a behindthe-scenes look at how the guest experience is being reimagined, one venue at a time.

we now consider standard – from selfservice kiosks to innovative menus that push the limits and reflect local flavor. What began as traditional ballpark fare has evolved into a dynamic and diverse culinary experience that celebrates the unique identity of each team and community.

What interested you in getting into this industry?

My journey in the industry began during my freshman year at Boston University, where I started working with Aramark as a student cook. The convenience of having the job right in my dorm was a significant factor, but it quickly became more than just a convenient option. I found myself enjoying the work and the environment, which sparked a genuine interest in the industry.

This initial experience led me to pursue front-of-house hourly roles with Hilton, driven by a desire to learn more and expand my knowledge. The intrigue and fascination I felt with each new experience kept me motivated and eager to explore further. It's quite ironic and fulfilling that my path has come full circle, bringing me back to Aramark, where it all started.

Aramark has a storied legacy in stadiums and arenas. Can you walk us through the company’s history in the ballpark concessions space and how it's evolved over the decades? How would you describe the role of food and service in shaping the overall ballpark experience for today’s fans?

Aramark has a long and proud history in the ballpark concessions space, dating back more than 100 years when we partnered with Fenway Park. Over the decades, we’ve expanded our ballpark footprint across North America, and we’ve helped shape the fan experience by pioneering many of the innovations

What distinguishes a “great” food and beverage experience at a stadium from an average one?

A great food and beverage experience goes beyond just serving good food – it’s also about the hospitality. It’s the combination of flavorful, innovative, photoworthy menu items and fast, convenient, efficient service that sets us apart.

How does Aramark approach creating memorable food moments that become part of the game-day tradition for fans? What’s the process like for introducing new items—how do you decide what goes on the menu at each park? Creating memorable food moments starts with collaboration. Our Design + Development, Data Science, and Culinary teams work closely together to bring bold, creative ideas to life that resonate with each fan base. It’s a data-driven process that also incorporates what’s currently on-trend at the moment. We look at what’s performing well across venues, what fans are talking about, and where we can surprise and delight with something new. From there, our teams test, refine, and tailor the items to reflect the local flavors and the spirit of the team – so the food becomes part of the tradition, not just a transaction.

Can you walk us through some of the regional highlights of Aramark’s MLB ’25 ballpark fare?

It starts with Fenway Park which holds a special place in baseball history, and we’re proud to continue our legacy there with fresh culinary offerings for the 2025 season. This year, we’ve introduced The Cowboy Up! Burger and Street Tacos that combine bold flavors with ballpark

tradition. Our new Soup Shack is a cozy addition, serving chowders and bisques during those crisp spring games. Fans will also see the return of the Fastball Souvenir Cup, decked out with Red Sox branding. We’re leaning into nostalgia while delivering modern twists—just what our passionate Boston crowd deserves. It’s all about building on over a century of tradition while making each game memorable with fresh tastes and keepsakes.

How is Citizens Bank Park celebrating 40 years of partnership with Aramark through its food and exclusive souvenirs?

It’s a big milestone—40 years with the Phillies—and we wanted to honor that with real flavor and community connection. At Citizens Bank Park, we’re introducing fan favorites like Kyle’s Cutlets, a crispy chicken sandwich with a cause— proceeds benefit Schwarber's Neighborhood Heroes. You’ll also find fun treats like Red Velvet Affogato and the S’mores

Quesadilla. We’ve brought back signature items like the Fastball Souvenir Cup and Beverage Bat, plus the Cotton Candy Mask, exclusively available here and at PNC Park. It’s a season-long celebration of Philly fans, great food, and a partnership that keeps getting stronger.

What’s new at Coors Field in 2025 to mark 30 years with Aramark, both on the menu and in fans’ hands?

Coors Field and Aramark are celebrating 30 years together in 2025, and we’re going all out. We’ve reimagined some classics—think Wazee Burger with boom boom sauce and Dessert Nachos with caramel drizzle. Plus, our $5 throwback combo (Super Dog + drink) is a nod to the early days. Fans can also sip on our exclusive 30th Anniversary Lager brewed right at The SandLot. For souvenirs, the ever-popular Fastball Souvenir Cup makes a return, letting Rockies fans take home a piece of the action. We’ve blended nostalgic vibes with today’s cravings, and the result is a big win for game day.

At Oracle Park, how is Aramark enhancing the food and beverage lineup in just its second year as official partner?

In just our second season with the Giants, we’re shaking things up at Oracle Park. We’ve launched Rah Rah Ramen, with rich bowls like Miso and Shoyu ramen—perfect for foggy SF nights. The new Launch Test Kitchen will rotate chefs and local concepts mid-season, bringing the city’s culinary creativity to the ballpark. Fans will also enjoy unique souvenirs like the Popcorn Bat, a collector’s dream only available here and at PNC Park. Add in our returning Fastball Cup and Beverage Bat, and it’s clear: Oracle Park is the place for foodies and superfans alike. We’re building a culture of innovation that reflects the spirit of the Bay Area.

What’s cooking at Daikin Park for Astros fans this season, and what’s new for collectors in the crowd?

Daikin Park is bringing bold, Texassized flavor in 2025. New this season are hits like the Chicken Waffle Sandwich and H-Town Hot Chicken Loaded Fries, full of spice and indulgence. We’ve also teamed up with Marco’s Pizza, now the official pizza of the Astros, to serve fresh slices throughout the stadium. While exclusive souvenirs like the Popcorn Bat and Cotton Candy Mask aren’t part of this park’s lineup, fans will still get the ever-popular Beverage Bat and Fastball Cup to sip their drinks in style. Everything’s bigger—and tastier—in Houston this season.

What standout dishes and keepsakes are making Kauffman Stadium a destination for Royals fans in 2025?

We’ve brought Kansas City flavor front and center at Kauffman Stadium this year. The Z Man Sandwich from Joe’s KC Bar-B-Que is a smoky, savory fanfavorite, and desserts like the Blue Velvet

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A sampling of the ballpark cuisine from Aramark includes: (clockwise from top L): Fenway Park's Cowboy Up! Burger - You don’t just eat the Cowboy Up! Burger. You take it on. A Fenway-sized bite of BBQ bliss. Coors Field's Wazee Burger - With Boom boom sauce, bacon, and cheddar, The Wazee Burger is Coors Field's no-nonsense answer to game day hunger. Citizens Bank Park's Kyle’s Cutlets - Philly flavor with heart, the bold taste of Kyle’s Cutlets give back to local heroes with every sandwich sold. Oracle Park's Miso RamenRain or shine, Miso Ramen hits the spot. Savory miso broth and fresh toppings bring soul to the ballpark.

Whoopie Pies are already turning heads. The Beverage Bat and Fastball Souvenir Cup are both back, giving fans a stylish way to enjoy their drinks and a fun keepsake to bring home. It’s all about enhancing tradition and creating new memories—just like the Royals did with their ALDS run. These new offerings make a day at The K even sweeter.

How is Aramark building on its long relationship with the Pirates to bring new food and collectible excitement to PNC Park in 2025?

We’ve been with the Pirates since 1973, and that legacy fuels our commitment to PNC Park fans. This year, we’ve added truly Pittsburgh-inspired dishes like the Chipped Ham Empanada and Polish Cannonball, plus the sweet Fried Almond Torte. For souvenirs, PNC Park is the only place—along with Oracle Park—to get the exclusive Popcorn Bat. And yes, we’re also bringing back the Cotton Candy Mask and both our beloved Beverage Bat and Fastball Souvenir Cup. It’s a fun, flavor-packed season

ahead, where every inning tastes—and feels—better than ever.

Local brands and partnerships seem to play a bigger role than ever—how does Aramark integrate beloved local restaurants or chefs into the ballpark mix, and why is that important for the fan experience?

Integrating local restaurants and chefs into the ballpark experience is a key part of our strategy because it creates an authentic connection between the team, the city, and the fans. Our culinary teams work together to identify beloved local brands that resonate with the community. From there, we collaborate closely with those partners to adapt their signature offerings to the ballpark setting, ensuring we maintain their unique identity while delivering the speed and consistency fans expect.

With the evolution of ballparks and the rise of suite dining and premium seating, how have the expectations and needs of teams and fans changed?

As ballparks have evolved and premium seating has expanded, expectations around food and service have risen significantly. Today’s fans – especially in suites and club areas – are looking for high-end, immersive experiences that match the exclusivity of their tickets. Our teams collaborate to create an elevated experience and seamless service that meet these expectations. We recently launched Aura, or premium approach to service, that highlights our process and pillars – one crucial element being the service. Within Aura, we’ve partnered with The Culinary Institute of America (CIA), to design a bespoke training program that all front-of-house staff must partake in to ensure they are abreast of the latest techniques and food and beverage trends.

Ballparks operate like small cities during home games—how do you build and train a team that delivers consistently high-quality service across all 81 home games?

We invest heavily in extensive training

programs before and during the season, focusing on hospitality, service standards, safety, and adaptability. Our goal is to equip every team member – from front-of-house to behind the scenes –with the tools and knowledge to deliver consistent, high-quality service. Ongoing coaching, strong leadership, and a culture of accountability help ensure that every fan enjoys an exceptional game day experience.

Technology is transforming the fan experience. How has mobile ordering, self-checkout, and cashless operations reshaped how you serve customers in the ballpark environment?

Technology has reshaped how we serve fans, making the experience faster, more convenient, and in some cases, more customized. Self-checkout, facial authentication, and cashless operations reduce wait times and allow fans to spend more time enjoying the game. They also give us valuable data to

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improve everything from menu design to staffing. By integrating these tools seamlessly into the ballpark experience, we’re able to deliver service that’s efficient without losing the personal, hospitalitydriven touch fans expect.

We don't take people out of the equation, so we still need staff to make sure that everyone understands how to use the technology, If anything comes up or people need help, there are still staff members there. But it's to complement the speed of service and the variety to go with it. And really, when you're talking about something like food service, there's always going to be a human component as part of it. And service is what we do, so, you know, we're not trying to take people out and I think we're trying to enhance the whole experience and it's working out very well so far.We've learned how to harmonize both tech and people together.

How has the evolution of kitchen equipment—like the use of combi ovens and other advanced cooking technologies—helped make Aramark’s stadium and arena operations more efficient and consistent at scale?

The evolution of kitchen equipment has been a game-changer for our stadium and arena operations. These innovations allow us to deliver high-quality, consistent food across massive volumes, all while improving speed, efficiency, and safety. It’s helped our culinary and operations teams scale without compro-

mising on quality, ultimately delivering a positive guest experience.

Why is Aramark’s Stadium unit a great place to build a culinary or hospitality management career?

Aramark Sports + Entertainment is a great place to grow a culinary or hospitality management career because we offer the best of both worlds: the excitement of live events, paired with the structure and opportunity of a leading a worldclass organization. Team members gain hands-on experience alongside top talent in fast-paced, high-volume environments, with strong support through training, development, and clear paths for advancement.

Crystal ball: what does your vision look like for the future of the stadium guest?

I think my dream is one day there won't be any point of sale or transaction. It will all just happen through your phone. The guest will curate their experience, whether you plan it in advance or when you get there. That will enable the guest to move freely through the ballpark and get what they want when they want it. I think we're on an evolutionary journey to get there. So, in the meantime, offering a variety of different tech applied to different types of transactions is really helping us get our fans the variety and the speed of service.

All photos courtesy of Aramark Sports + Entertainment

Classic stadium staples like popcorn and cotton candy remain fan favorites, but recreated by Aramark as a bat in San Francisco or with a mascot mask in Pittsburgh.

B rady PLUS POWERS FOODSERVICE WITH SMART, SUSTAINABLE PACKAGING & SUPPLY SOLUTIONS

Margins in foodservice are tighter than ever. Between labor shortages and spiking ingredient costs, operators are being forced to rethink how every dollar is spent—and how every ounce of efficiency is gained. One of the biggest areas of opportunity? Packaging. When chosen wisely, the right packaging protects product integrity, cuts waste, saves labor, and strengthens the customer experience. And for thousands of operators across the country, the consistent source of that value is BradyPLUS.

BradyPLUS is more than just a national distributor. It’s a network of deeply rooted legacy companies unified under one mission: to support the productivity, safety, and sustainability of foodservice operations. The name itself speaks volumes. “The PLUS in BradyPLUS represents everything beyond the product,” noted Steven Lettero, Business Development Manager of BradyPLUS. “That means

“Our reps don’t just sell product. They uncover inefficiencies, identify cost savings, and help customers adapt to change.” — Steven Lettero

the expertise, the partnership, the local service with national reach.”

Built from a merger of BradyIFS and Envoy Solutions, BradyPLUS is a strategic unification of decades of distribution experience. While the combined companies now reach national scale, their identity is still shaped by the family-owned businesses that built them. “Our customers did not need just another vendor—they needed a dependable partner,” Lettero said. “BradyPLUS was created to be that partner, one that delivers Supplies PLUS Support. We bring premium brands, backed by consultative service that’s tailored to the real challenges operators face today.”

And today, those challenges are steep. Many kitchens are operating with fewer employees than ever before. Food costs have risen sharply. New regulations around sustainability and safety are evolving quickly. In response, packaging has gone from a commodity to a strategic tool. “A lot of

operators used to just think of packaging as an afterthought. Not anymore,” Lettero said. “Now, it’s critical to keeping hot food hot, cold food crisp, and meals arriving safely for off-premise dining. It’s also where you can really reduce labor—less repacking, fewer errors, faster service.”

BradyPLUS provides operators with options that balance functionality, sustainability, and brand image. From tamper-evident containers to compostable trays and high-visibility catering boxes, the company’s packaging solutions are engineered for the evolving expectations of both customers and regulators.

But BradyPLUS is far more than packaging. The company’s scope has grown to include warewashing, janitorial, smallwares, commercial kitchen equipment, and even full design-build services. “We evolved from being a packaging provider to being a complete foodservice solution partner,” Lettero explained. “That means

when operators want to launch a new concept, streamline their kitchen, or ensure compliance across dozens of locations, we’re right there with them.”

At the center of this service evolution is the BradyPLUS sales force— highly trained professionals with specialized knowledge across all segments of the foodservice industry.

“Our reps don’t just sell product. They uncover inefficiencies, identify cost savings, and help customers adapt to change,” Lettero detailed. “They know how to tailor programs to fast casual, catering, healthcare, education—you name it.”

That depth of knowledge is crucial when operators are navigating variables like sustainability mandates, allergen protocols, or how to design packaging that enhances shelf life. One standout service is the BradyPLUS Essential 8 program—a compre -

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Steven Lettero, Business Development Manager of BradyPLUS

MEDIA CORNER

WHAT WE’RE READING: WHAT WE’RE WATCHING: BOOKS,

With Joyce Appelman WHAT WE’RE LISTENING TO:

Pamela’s Cooking With Love

popular restaurant in the world.

Iconic actress, model, and celebrity philanthropist Pamela Anderson released a plant-based cookbook in 2024 titled "I Love You: Recipes from the Heart." Now, the famous vegan activist translates her love of cooking to the screen for her Flavour Network show, "Pamela's Cooking With Love."

Anderson's personal culinary journey, following her as she invites renowned chefs to her Vancouver Island property to prepare plant-based meals, host dinner parties for friends and family, and impart new skills to Anderson and the audience. Some of the chefs who will appear include Andy Baraghani, Gregory Gourdet, and Nancy Silverton.

The series is filled with breathtaking scenery, innovative recipes made from fresh ingredients, and plenty of personality from Anderson. If you're a fan of Anderson's work or are just looking for a relaxing showcase of vegan culinary expertise, this is certainly one to watch.

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

McAtlas: A Global Guide to the Golden Arches (standard edition) by Gary

He

From James Beard Award-winning photographer and writer Gary He, McAtlas is a visual social anthropology of the largest and most

Over the past half century, McDonald’s rose to the top of the global food chain by localizing its menu items and locations, while simultaneously acting as a symbolic harbinger of Americana and modernity.

McAtlas takes readers on a journey around the McWorld, a first-ever independent cataloging of the iconic restaurant chain’s modifications as it tailored itself to regional tastes and habits in order to survive and thrive.

Featuring photographs and research acquired through field work in over 50 countries, McAtlas is a mustread for the travel obsessed, history buffs, and fans of the Golden Arches everywhere.

• Featuring photos, historical context, and addresses for iconic McDonald’s locations on six continents

• Explore the foodways of over 100 regional dishes as they evolved into their ultimate form: a menu item at a quick service restaurant

• Includes sections on local McFlurry flavors, the Big Mac Index, and the greatest discontinued menu items of yesteryear

• With over 200 photographs of localized items and locations around the world, including: McBaguette (France), McSki (Sweden), Kiwiburger (New Zealand), Cafe Imperial (Portugal), McSpaghetti (Philippines), Mequi 1000 (Brazil), McFalafel (Egypt), Sky Kitchen (Australia), Taro Pie (China), UFO McDonald’s (USA), McAloo Tikki (India), Teriyaki McBurger (Japan), McArabia (Saudi Arabia)

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COLD CONFIDENCE: HOW AMERICAN PANEL IS REDEFINING FOOD SAFETY AND KITCHEN EFFICIENCY

In any foodservice operation, the final plate is only as good as the systems that support it. For decades, American Panel has been behind the scenes making sure those systems — especially when it comes to cold storage and food safety — are doing their job right. From fully custom walk-ins to its industry-leading HURRiCHILL blast chiller line, American

Panel’s mission is clear: protect the menu, ensure safety, and make kitchen workflows better.

“Our products aren’t just built for today’s food safety standards — they’re designed to exceed them,” said Jesse Erskin, national sales manager. “From preserving freshness to reducing labor stress, high-performance chilling is a game-changer in the modern kitchen.”

“Our goal is to make it easy for the consultant to spec us, simple for the dealer to install us, and seamless for the operator to run us.” — Jesse Erskin

American Panel stands out in a crowded market for its commitment to engineering excellence and product flexibility. The company’s walk-ins are 100% U.S.-made in Ocala, FL, using a foam-in-place process that delivers consistent insulation and structural integrity. American Panel also fully assembles every walk-in job in their shop before sending it out to the customer. This allows for quality control to provide a final look at every walk-in before it heads out the door, ensuring superior quality and makes onsite assembly easier.

American Panel also offers the most comprehensive lineup of blast chillers in the industry. Through its longstanding partnership with established engineering partners in Italy – and final assembly and testing in the U.S. – the company delivers blast chilling solutions that combine top-tier performance with practical affordability.

Erskin explains “They’ve been doing this for decades, and we bring that expertise together with our U.S. manufacturing to lead the market in both design and function.”

This collaboration has led to a product lineup that performs across the board, from compact three-pan units to massive triple-cart systems. No matter the size, every HURRiCHILL unit is

engineered to rapidly bring hot food from 160°F to 38°F in as little as 90 minutes— well below HACCP compliance windows. That consistency across all units helps kitchens of every size maintain safety, reduce waste, and improve prep efficiency.

Earlier this year at the NAFEM Show in Atlanta, American Panel introduced a suite of updates to its walk-in and blast chilling lines. On the walk-in side, the new AP Chill Cloud now delivers live temperature monitoring integrated directly into its IC Plus controller system — no third-party add-ons or costly subscriptions required. A new 15’ self-supported ceiling panel option for walk-ins was also launched, requiring no additional roof support spanning up to 15’ 5”, which gives architects and consultants more flexibility in their design specs.

In blast chilling, American Panel rolled out its next-gen self-contained R290 refrigeration system units, a more eco-conscious option that doesn’t compromise their traditional HURRiCHiLL performance.

“These are not minor upgrades — they’re tools that make foodservice kitchens safer, smarter, and more adaptable,” Erskin noted.

While warranties are an important part of any equipment sale, American Panel has taken post-sale support far beyond the industry standard. Every HURRiCHiLL unit now comes with a three-year parts and labor warranty.

“We tripled our warranty – not because we had to, but because the data

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Jesse Erskin, national sales manager, American Panel

BEHIND THE SEAMS 2025 TO TAKE PLACE MAY 14 AS FASHION & FOOD TEAM TO END HUNGER IN NJ

In Northern New Jersey, something remarkable has taken root—an ever-growing movement of restaurateurs, retailers, and community members joining forces to tackle one of society’s most pressing issues: hunger. At the heart of this effort is the connection between the community and solving the issue. It begins with individuals and businesses stepping forward to create a solution. In this case, a business and its visionary leadership: Ralph Lauretta of Sal Lauretta for Men has done exactly that. With his friend Joey Mazza, the Behind the Seams Fashion Show was born.

The collaboration is set to return for its 15th year on Wednesday, May 14, at the elegant Bottagra Restaurant in Hawthorne. For the first time, Lauretta and Mazza have teamed with Table to Table, New Jersey’s first and largest food rescue nonprofit. This high-energy evening, blending gourmet food, fashion, and philanthropy, is more than just a cel-

“This event is more than fashion—it’s about feeding families and fueling hope.” – Heather Thompson

ebration—it’s a powerful demonstration of what’s possible when people rally for a cause greater than themselves. What started as an idea between friends over fashion and charity has grown into a fullscale, high-impact collaboration transforming the way businesses give back. From year one, the event has supported community-focused nonprofits.

Now, with Table to Table as the beneficiary, the impact goes far beyond glamour—it feeds lives. For Heather Thompson, Executive Director of Table to Table, the partnership has been transformative. “Table to Table has always been about rescuing food that would otherwise go to waste and delivering it free of charge to organizations that serve the hungry,” she said. “Events like Behind the Seams are vital—they not only raise funds but raise awareness.”

In the last 25 years, Table to Table has rescued over 120,700 tons of food, providing the equivalent of 241 million meals to neighbors in need across Bergen, Essex, Hudson, Morris, and Passaic counties. The environmental impact is equally profound, with 544 metric tons of methane emissions prevented thanks to reduced food waste.

The upcoming May 14 event promises

a full evening of delights: a lavish cocktail hour, gourmet tasting stations, and a high-energy runway show under a beautifully tented outdoor space. Fashion will be front and center, with Sal Lauretta for Men and Boutique 811 showcasing their 2025 spring/summer lines. “We wanted to do something that felt fun, fashionable, and full of purpose,” Lauretta noted. “Every year we try to outdo ourselves—not just with the clothes, but with the cause.”

The event also includes silent and live auctions with one-of-a-kind experiences: a dinner for ten at local favorite Brick House, a tasting event from Partida Tequila hosted by Cubita Café in Nutley, and even a private dinner at home prepared by Saddle River Inn Chef Jamie Knott, often regarded as one of New Jersey’s best culinary talents.

New Jersey throws away an estimated 3 billion pounds of food annually, yet nearly 1 million residents still struggle with hunger. For those involved, the stakes are personal.

“I’ve always believed our store should be a platform for change,” Lauretta detailed. “With Table to Table, it’s local, it’s tangible, and you see the impact in your own backyard.”

That sentiment is shared by Thompson, who added, “For every dollar raised through Behind the Seams, we’re able to deliver enough food for ten meals. That’s real impact.

That’s lives changed.”

While Behind the Seams is a major highlight, it’s only one part of a yearround effort. Table to Table relies on a dedicated network of volunteers, businesses, and donors to operate its food rescue logistics. Their I-Rescue App empowers individuals to become “Food Rescue Heroes,” allowing them to pick up surplus food and deliver it directly to community partners—often in under an hour. “Every delivery is a win for a family,” Thompson outlined. “And it’s often thanks to someone who just wanted to make a difference on their lunch break.”

Over the years, Behind the Seams has raised over $2 million for various charities. For Table to Table, this year’s proceeds will go directly into operations that ensure nutritious food reaches those who need it most—and quickly. “This isn’t about a handout. It’s about dignity,” Thompson concluded. “We match food to the communities where it will make the biggest difference. That requires speed, trust, and the kind of collaboration that events like Behind the Seams make possible.”

Whether you’re a restaurant owner with surplus food, a distributor looking to donate regularly, or a retailer seeking to host a fundraising event, the Table to Table team wants to hear from you. Businesses and individuals can contact Heather Thompson directly through TableToTable.org or reach out via the I-Rescue App to become a hands-on part of this transformative movement. Because when restauranteurs, retailers, and residents come together, something truly amazing happens—not just a meal, but a moment of hope.

Ralph Lauretta

DURABILITY UNDER PRESSURE: FLOORING THAT WITHSTANDS THE DEMANDS OF A BUSY KITCHEN

Behind the scenes of every successful restaurant is a high-performing kitchen. It is fast-paced, high-pressure, and operating around the clock. This is a space where efficiency matters, safety is critical, and durability is an absolute must. While equipment, layout, and workflow often take center stage in back-of-house design, it is important to remember how much a pivotal role flooring plays in keeping kitchens running smoothly.

Kitchen flooring is more than just a surface. It is the foundational element that supports your team, safeguards your investment, and stands up to the unique challenges of a commercial kitchen environment.

From the weight of industrial-grade ovens and refrigeration units to the constant movement of chefs, line cooks, and dishwashers, kitchen floors must be incredibly resilient. Ongoing foot traffic and rolling carts create continuous wear, while exposure to grease, hot oil, and harsh cleaning chemicals puts materials to the test every day. That is why selecting a floor that can handle it all is essential for long-term performance and safety.

During the design process please

keep safety flooring solutions in mind. Products like Altro Stronghold 30 deliver exceptional slip resistance, even in wet or greasy conditions, helping to prevent accidents and protect staff.

With a 3mm thickness, Altro Stronghold 30 also provides underfoot comfort and noise reduction, which is an added benefit in demanding kitchen environments.

Durability is not just about surviving the daily grind. It is about minimizing downtime and reducing maintenance

costs. Floors that crack, stain, or wear out quickly require constant repair, disrupting operations and increasing expenses. Installing a hygienic, heatwelded, and impervious flooring system will resist damage and simplify cleaning, even when using aggressive sanitizers.

Efficiency and hygiene work hand in hand in a commercial kitchen. Easyto-clean surfaces support food safety protocols and streamline sanitation routines, giving your team more time to

focus on their work. When paired with a wall protection system like Altro Puraguard, you can create a fully integrated and hygienic environment from floor to ceiling.

Choosing the right flooring for your kitchen is not just a design decision. It is a smart operational strategy. It supports smoother workflows, promotes a safer environment, and delivers long-lasting performance.

With solutions engineered for safety, durability, and hygiene, you can rely on your flooring to perform under pressure every single day.

For more information on Altro Stronghold 30 and Altro’s full range of commercial kitchen solutions, visit www. altro.com/kitchens.

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

FOODSERVICE OPERATION POLICIES

4 PROVEN STRATEGIES TO ENHANCE YOUR ONBOARDING PROCESS AND REDUCE EMPLOYEE TURNOVER

First impressions matter. Yet, many businesses overlook this crucial aspect when onboarding new employees. The result? A costly cycle of hiring, training, and losing employees—leading to frustration and financial loss.

With over 35 years of experience managing employees across industries, I can confidently say that most turnover issues stem from an ineffective onboarding process.

Here’s how to transform your approach and build a more engaged, longterm workforce.

Understanding Onboarding: Setting the Foundation for Success

Onboarding is more than just a wel-

come package. It’s a structured integration process that introduces new hires to your company’s culture, values, job expectations, and mission. A strong onboarding process significantly reduces turnover and improves employee satisfaction.

1. Evaluate and Optimize Your Current Onboarding Approach

Many companies believe they have a solid onboarding process because they provide welcome perks like gift cards and lunches. While thoughtful, these gestures alone don’t create an effective onboarding experience.

Consider these statistics:

• Losing an employee can cost 1.5 to 2 times their annual salary.

• 69% of employees are more likely to stay for three years if they experience strong onboarding.

• 78% of organizations that invest in onboarding see increased revenue.

To optimize your process, ask yourself:

• How are new hires welcomed and introduced to the team?

• Do they receive clear job expectations and growth opportunities?

• What mechanisms are in place to keep them engaged and supported?

2. Focus on Key Onboarding Elements

To create a structured and effective onboarding process, emphasize these core areas:

Role Clarity: Employees should fully

Greg Gorgone is a seasoned foodservice and hospitality professional with over 40 years of experience in transforming dining operations across senior living commu-nities, hospitals, hotels, and restaurants. A graduate and former Chef Instructor at Johnson & Wales University, Greg has dedicated his career to elevating foodservice through hospitalitydriven models that enhance the experiences of residents, pa-tients, and team members alike. As Co-Founder and President of Pineapple Academy, Greg specializes in developing and implementing operational policies and procedures tailored to diverse foodservice environments. His expertise spans concept development, kitchen design, operational efficiency, and launching new din-ing programs across various industries, including healthcare, quick-service restau-rants, and hospitality. Greg is a sought-after speaker at national and regional con-ferences, having presented for organizations such as the Association of Food and Nutrition Professionals (ANFP), the Association of Healthcare Foodservice (AHF), the Missouri Healthcare Association, the Tennessee Healthcare Association, and leading industry events hosted by PFG, US Foods, Purdue University, and DMA’s “Good to Best” Conference. He has also shared his insights with the Alumni Asso-ciation at Johnson & Wales University. Contact him at greg@ pineappleacademy.com or linkedin. com/in/greggorgone/

understand their responsibilities, performance metrics, and success benchmarks from day one.

Prioritization: The early days of a job can be overwhelming. A roadmap of short- and long-term priorities helps employees integrate smoothly.

Communication Channels: Clearly define who new hires should turn to for guidance, ensuring they feel supported and empowered.

Company Culture: Reinforce your company’s values, mission, and behavioral expectations. Employees who understand and align with your culture are more likely to thrive.

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THE SECRET TO UPSCALING YOUR RESTAURANT? START WITH THE RESTROOM

As someone who understands the ins and outs of the restaurant business, whether an owner, manager, rep or consultant, you’re accustomed to behind-the-scenes operations. But put yourself in a customer’s shoes for a minute. What do they notice when entering a restaurant? Is the staff friendly upon first interaction? Does the aroma of fresh flavors entice their appetite? Does the space appear clean and well-maintained?

Now, let’s take that thought one step further. What happens when a guest visits the restroom?

Many restaurant owners, designers and operators put tremendous effort into creating an upscale dining experience, including refined menus, carefully selected decor and elegant plating. Yet, the restroom, one of the most important parts of a restaurant’s overall impression, is often overlooked.

A well-designed, clean and thoughtfully maintained restroom can significantly impact how customers perceive an establishment. Even a fast-casual setting can be transformed into a premium dining experience, strengthening brand identity and fostering customer loyalty. An upscale restroom reflects a commitment to detail, cleanliness and hospitality, the three keys to a successful restaurant.

First impressions extend beyond the dining room

Guests don’t just visit the restroom for practical reasons; they instinctively assess the cleanliness, quality and overall atmosphere of a restaurant based on that experience. In fact, a survey showed 78% of people feel a clean restroom is a strong indicator of a clean kitchen. A sparkling clean, well-appointed restroom assures pa -

trons that hygiene and attention to detail extend from the back of the house to the front.

On the other hand, an outdated or poorly maintained restroom can deter return visits. 75% of customers said they would not return to an establishment if the restrooms were not well kept. No matter how upscale the food or ambiance, a restroom that seems neglected leaves a lasting negative impression. Investing in high-quality fixtures and thoughtful restroom design can subtly yet powerfully reinforce an upscale dining experience.

Design for comfort and luxury

Upscaling a restaurant restroom begins with design choices that mirror the ambiance of the dining space. A few key elements can transform an ordinary restroom into a high-end retreat:

• Premium materials: High-quality surfaces such as quartz countertops, modern tile and warm lighting elevate the restroom’s look and feel.

• Stylish fixtures: T&S Brass has captured the design elements of contemporary, modern and classic architecture with their Crest series. Both WaveCrest sensor faucets and LakeCrest manual faucets feature sharp lines and defined planes, creating a visually striking faucet that adds contemporary sophistication to any facility.

• Thoughtful layout: Spacious, well-ventilated restrooms contribute to a more comfortable experience, avoiding the cramped, utilitarian feel that diminishes the upscale aesthetic.

• Ambience: Soft lighting, calming scents and curated background music create an inviting atmosphere that

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FOLLOW THESE 9 SIMPLE STRATEGIES TO CONTROL RESTAURANT COSTS

In the restaurant business, every dollar counts. Here are nine simple strategies to control restaurant food, labor and overhead costs.

First: Know where your money is going

Before jumping into strategies, it’s crucial to understand where your dollars are headed. For most restaurants, the main expenses come down to three areas: food, labor and overhead. By knowing what percentage of revenue each of these takes up, you’ll be able to spot where you can adjust. Let’s look at each area more closely.

Food cost controls

Controlling food cost is one of the easiest ways to boost your bottom line. Here’s how:

1. Portion control:

Standardized portion sizes reduce waste and ensure consistency, which keeps customers happy and profits stable.

2. Supplier negotiation:

Don’t hesitate to negotiate prices. Signing up with a prime vendor and getting a vendor agreement in place with a major distributor can simplify operations and lower food cost by 3–7% right off the bat.

3. Menu engineering:

Analyzing your menu allows you to make smart adjustments that can drop your food cost significantly. It all starts with recipe costing cards to help identify high-profit items that deserve more focus on the menu.

Labor cost controls

Labor is one of the biggest expenses in any restaurant. But with the right strategies, you can manage it effectively:

1. Effective scheduling:

Use historical data to forecast busy times and stagger start times. This way, you only have the staff you need when you need them.

2. Cross-train staff:

Train employees to handle multiple roles, especially in the kitchen. Crosstraining reduces the need for a large staff and keeps operations efficient.

3. Incentive programs:

Offer bonuses tied to key performance indicators (KPIs) to motivate managers and team members to hit

targets and keep labor costs in check.

Overhead management

Overhead expenses can eat into your profits if left unchecked. Here are some tips to keep them under control:

1. Energy efficiency:

Investing in energy-efficient equipment can reduce your utility bills significantly. Small changes, like LED lighting or energy-saving kitchen appliances, can save money month after month.

2. Regular maintenance:

Before jumping into strategies, it’s crucial to understand where your dollars are headed. For most restaurants, the main expenses come down to three areas: food, labor and overhead.

Scott Peters is an author,

restaurant expert and coach who coaches restaurant operators how to stop being prisoners of their businesses and to finally achieve financial freedom. His first book, Restaurant Prosperity Formula: What Successful Restaurateurs Do, teaches the systems and traits restaurant owners must develop to run a profitable restaurant. Thousands of restaurants have worked with Peters to transform their businesses. Get his free 30-minute training video http:// www.davidscottpeters.com.

Preventative maintenance on equipment saves you from costly repairs down the road. Consider a maintenance contract to keep everything in top shape.

3. Inventory optimization:

Overstocking ties up capital and leads to waste. Keep your inventory lean and accurate to avoid unnecessary expenses.

Each of these tips can make a huge impact. Keeping costs under control is an ongoing challenge, but with the right strategies, it’s achievable. Take a hard look at your expenses and make changes where you can — without sacrificing quality or your core values. After all, every penny saved is a penny earned, and in this industry, every penny counts!

David

speaker,

SEA BREEZE CELEBRATES 100-YEAR STORY OF

BEVERAGE RELIABILITY THAT HAS POWERED RESTAURANT PROFITS FOR GENERATIONS

For generations, restaurants and foodservice operations have counted on a reliable, high-quality beverage source to keep customers satisfied and profits steady. The American beverage palate has changed drastically over time, from classic colas and phosphates to today’s health-conscious flavored waters and mixologistgrade cocktail ingredients. Through all those shifts, one thing has not changed: restaurants need consistency, service, and flexibility in their beverage programs to thrive. Few know that better than Sea Breeze, the New Jersey-based company with a century of history serving the Metro New York market.

“Back when my great-grandfather Barnet Sanders founded the company in 1925, he delivered heavy glass seltzer bottles door to door,” said Josh Sanders, Sea Breeze President. “He believed in the health benefits of seltzer and wanted to share that with his community.” Sanders added that

while the products have changed, the mission has not: “Be consistent, be ethical, be nice. That’s still how we do business today.”

Over time, that seltzer delivery business expanded to include handmixed syrups and flavored sodas. Barnet’s son Jack—Steve’s father—saw an opportunity to expand beyond seltzer and began manufacturing custom syrups in-house, slowly turning Sea Breeze into a full-scale beverage concentrate producer. “My father saw that flavored drinks could become something more than just a health tonic,”

Sea Breeze Chairman Steve Sanders noted. “He diversified when few others were thinking that way.”

As soda fountains boomed across America in the mid-20th century, Sea Breeze kept up with changing tastes. It wasn’t just cola anymore—operators and consumers wanted iced teas, lemonades, and custom flavors. By the 1980s, Sea Breeze was deeply

continued on page 66

Reliable beverage partners have been a behind-the-scenes key to restaurant profits for a century—and Sea Breeze is living proof.

Sea Breeze’s 3rd and 4th generation leadership (L to R) Steve and Josh Sanders

entrenched in the syrup business, with a strong distribution footprint and growing expertise in beverage dispensing equipment. “That’s when we knew we had to own the equipment side too,” Steve Sanders said. “We couldn’t rely on outside vendors to service our customers.”

The decision paid off. Sea Breeze began renting and maintaining its own beverage dispensers, setting a new standard for reliability and speed of service. Whether a bar gun went down or a hotel fountain system needed urgent attention, Sea Breeze techs were on-site fast. “We show up,” Josh Sanders added. “It sounds simple, but not everyone does it. That’s what sets us apart.”

American preferences have continued to evolve. The sugar-sweetened soda boom of the ‘80s gave way to the diet drink surge of the ‘90s. In the 2000s and beyond, interest turned to cane sugar sodas, low-calorie waters, and now functional and customizable beverages. “We’re not just selling soda anymore,” Josh Sanders said. “We’re helping our customers tell a story with their beverage program.”

this business.”

The Sea Breeze catalog today includes RC Cola, the boutique Jones Pure Cane Sugar Sodas, cocktail mixers, teas, lemonades, energy drinks, smoothies, and flavored waters like blueberry pomegranate and strawberry mango. There are over 120 make-to-stock items warehoused and ready to go at any time. “We manufacture what we sell, and we keep it here, in stock,” Sanders detailed. “That’s how we can support customers on short notice, which is crucial in

But it’s not just about the drinks— it’s about how they’re delivered. Sea Breeze supports a wide range of dispensing formats. Bar guns, bag-in-box setups, and cartridge-based self-serve dispensers are all part of the mix. “Bar guns still make sense for many restaurants and bars, but fast casual and hotel settings often need something customer-facing,” Sanders said. “We help our clients figure out what’s right for them.”

Listening to those clients—operators and their patrons alike—has been a hallmark of the Sea Breeze approach. From crafting beverages kids will enjoy in family dining settings to providing the quality ingredients high-end bartenders expect in cocktails, the team tailors its offerings to real-world use cases. “Operators

“We’re not just selling soda anymore,” Josh Sanders said. “We’re helping our customers tell a story with their beverage program.”

told us they needed thickened water for seniors, so we developed a product and built it right into the gun,” Josh Sanders said. “That came from being on the ground, hearing what people need.”

Under Josh’s leadership, Sea Breeze is investing in the future as much as it honors the past. He’s added a full-time R&D director to identify new trends, test new formulas, and respond quickly to emerging consumer tastes. One current focus: dirty sodas—a trend from the Mountain West where soda is mixed with flavorings, creamers, or syrups for a made-toorder treat. “It started on a Real Housewives show and blew up,” Sanders added. “We’re helping customers create their own version.”

Meanwhile, service has become a full-spectrum solution. Beyond beverage equipment, Sea Breeze now provides ice machines and warewashing systems—all under a single rental program that ensures maintenance, and repairs are Sea Breeze’s responsibility, not the operator’s. “We realized customers don’t want to chase multiple vendors,” Steve Sanders noted. “So now they don’t have to. It’s one point of contact, one standard of service.”

The evolution of service is also cultural. While many businesses lean heavily into tech-driven automation, Sea Breeze remains proudly peoplefirst. Customers calling the company still get a live human being. “We tried

voicemail,” Sanders said. “It didn’t work. Customers just want someone to pick up the phone and solve the problem.”

That’s where Sea Breeze’s sales team shines. These aren’t general reps—they’re beverage and equipment specialists who understand the unique demands of foodservice in Metro New York. Whether helping a local diner choose the right dispenser or troubleshooting a C-store setup, they bring deep knowledge and practical solutions. “Our reps aren’t just selling product—they’re solving problems,” Steve Sanders said. “They know what it takes to keep a beverage station running in a 200-seat diner or an event venue on a Saturday night.”

Looking ahead, Sea Breeze is ready for the next hundred years. While the product lineup and delivery systems will continue to evolve, the Sanders family believes their core values are timeless. “We say, ‘We’re in the business of smiles,’” Steve Sanders said. “That rings true.”

Josh Sanders agrees but brings a modern lens to that philosophy. “We’re watching the trends, we’re investing in innovation, but we’re never losing sight of the basics—listening, solving problems, and showing up,” Sanders concluded.

To learn more about Sea Breeze beverage and equipment solutions, restaurant and foodservice operators or distributors can reach out directly at seabreezesyrups.com or call 800-SEABREEZE (800-732-2733).

Sea Breeze’s 2nd Generation innovator: Jack Sanders in the 1980’s

RESTAURANT INDUSTRY’S BRIGHTEST CULINARY AND BEVERAGE TALENT COMING TO CHICAGO

Interactive demos and tastings at the National Restaurant Association Show spotlight global menu trends, profitable beverage concepts, and culinary innovation

The National Restaurant Association Restaurant, HotelMotel Show®, returning to Chicago’s McCormick Place May 17–20, 2025, announced today its highly anticipated lineup of celebrated chefs and leading beverage experts. Attendees will experience interactive culinary demonstrations, in-depth beverage sessions, and immersive tastings led by acclaimed industry leaders—including James Beard Award-winning chefs, Michelin-starred restaurateurs, and pioneering beverage specialists— highlighting the latest innovations driving menu creativity, streamlined operations, and enhanced profitability.

Centered around two dynamic Showfloor areas—The Culinary Experience and The Beverage Room—these sessions and demos will highlight culinary diversity and provide actionable insights on key trends, including globally inspired dishes, functional and zeroproof beverages, plant-based alternatives, and efficient kitchen strategies. Featured chefs will showcase a vibrant range of culinary traditions, from Korean, Mexican, and Thai cuisines to BBQ and Native American influences. These demonstrations will provide attendees with fresh inspiration to differentiate their offerings in today’s competitive dining landscape.

CHEFS ON WHY THE SHOW MATTERS NOW

Before taking the stage at The Culinary Experience, several featured chefs weighed in on what makes the Show a

must-attend for operators—and where they see the foodservice industry heading next.

CHEF ERIC ADJEPONG: “The Show allows for professionals to come together to discuss our wins, losses, and strategies for the upcoming year.”

CHEF PYET DeSPAIN: “The restaurant business has changed a lot postCovid. Chefs are loving the ability to explore pop-up concepts more and taking less financial risk when opening restaurants.”

CHEF NYESHA ARRINGTON: “Labor, sustainability, rising costs, and mental health in the kitchen will be the biggest challenges for the industry in the next year. We need to continue innovating not just in food, but in how we take care of our teams and foster longevity in this profession.”

THE CULINARY EXPERIENCE: CHEF DEMOS AND TASTINGS

Located in the Lakeside Center Level 3 (Booth 12448), The Culinary Experience features an extensive schedule of live demonstrations, tastings, and book

signings, allowing attendees to engage directly with chefs and explore new culinary inspirations. Highlights include:

Saturday, May 17

• Rick Bayless: Award-Winning Chef, Restaurateur, Author, TV Personality (10:30–11:15 a.m.)*

• Nina Compton: Award-Winning Chef, Restaurateur (12–12:45 p.m.)*

• Dominique Leach: Celebrated Pitmaster, Restaurateur (3–3:45 p.m.)

Sunday, May 18

• Pyet DeSpain: Indigenous Chef, Author, Next Level Chef Champion, Host (10–10:45 a.m.)

• Nyesha Arrington: Chef, Television Personality, Restaurateur (11:30 a.m.–12:15 p.m.)

• Dara Yu: Culinary Educator, Social Media Personality, Private Chef (3:15–4 p.m.)*

Monday, May 19

• FABI Favorites Demo featuring Becky Davis: Director of Culinary Innovation, Wendy’s, and 2025 FABI Judge (10–10:45 a.m.)

• Jet Tila: Chef, Restaurateur, Author, TV Personality (2–2:45 p.m.)* – Presented by CJ Schwan’s

• Menu Trends 2025 and Beyond: Wow Your Guests, Drive Your Business featuring industry experts Lizzy Freier and Donna Hood Crecca (3:15–4:15 p.m.)

Tuesday, May 20

• Jonathon Sawyer: Award-Winning Chef, Restaurateur, Author, TV Personality (12–12:45 p.m.)*

A new feature this year, The Tasting Zone @ The Culinary Experience, will offer attendees the chance to sample dishes prepared live by prominent chefs and explore FABI award-winning products firsthand, enriching the experience for all in attendance and inspiring fresh ideas for foodservice success.

• Eric Adjepong: Chef, Top Chef Alum, Food Network Host (10:30–11:15 a.m.)*

continued on page 124

The 2025 Restaurant Show Keynote will feature a captivating conversation with chef, author and TV host, Carla Hall. Carla will share her inspiring journey from accountant to renowned chef and TV personality, where her passion to ‘cook with love’ and ‘live with joy’ has fueled her success.

TRENDS

PRUNES: THE CALIFORNIA MIRACLE FRUIT

Prunes, or dried plums as they are also called are delicious little treats. My Papou (grandfather in Greek) loved prunes – he’d eat them in a variety of ways, and I have adopted many of his traditions. I personally like them stewed with a little honey and lemon and then added on top of a nice bowl of Greek yogurt with a dash of freshly grated cinnamon.

While you may not always associate prunes with Mediterranean cuisine, they actually found their way to Greece a long time ago, and we should not forget, the word ‘prune’ actually comes from the ancient Greek “proumnon” which means ‘plum’.

History of Prunes

Prunes have a long history - the cultivation of plums into dried plums/prunes began in ancient western Asia. Slowly, over time, it spread to Europe, and then by the mid-1800s, found their way to America.

Looking back, prunes increased dramatically in popularity during the 19th

century with the development of merchant shipping. Sailors who were making long journeys through Northern Europe loved them. They didn’t require special storage, and were both tasty and full of vital nutrients, so what’s not to love?

With their arrival in America, prunes found their way to California. It was at the same time that many young people were flocking to this new, young state, driven heavily by what everyone saw as ‘new opportunities’ and of course, the gold rush. This was also the time in which many people say that the California Prune Industry was born.

So why, you may ask, were prunes so big in California? It’s because California is actually the perfect place to grow plums. They have rich soil, and a long and warm growing season.

Today, California produces 99% of the nation’s prunes, and 70% of the world's prune crop. Approximately 100,000 tons are shipped to more than 50 countries each year. This reflects a labor-intensive industry: while a single plum tree produces up to 300 pounds of fruit, it takes

up to three pounds of plums to make one pound of the dried fruit.

So, What is a Prune??

Let’s start with the basics… What exactly is a prune? A prune is a dried plum! Most of them come from the European plum tree, Prunus domestica, which is perfect for making prunes. They have a high soluble solids content, and do not ferment during the drying process. They are the ideal variety to be made into prunes. Now to be clear, not all plum species, or varieties, are well suited to being dried into prunes, but the European plum tree is one that is.

How Does a Plum Become a Prune?

Once the fruit is perfectly ripe, it is harvested and sorted by machine. The fresh plums travel immediately from the orchard to the drying facility, where they are washed and put into temperaturecontrolled drying tunnels, where they make the magical transformation from plums to prunes.

Chef Maria Loi is an entrepreneur, Greek food ambassador and healthy lifestyle guru. The author of more than 36 cookbooks, she is also the host of the award winning PBS series, The Life of Loi: Mediterranean Secrets, now airing its second season on PBS stations nationwide. Both seasons 1 & 2 are available to stream on PBS Passport, Amazon Prime Video, Apple TV, Amazon Freevee, Roku, and Plex TV. The Life of Loi aims to build an inspirational, educational movement around the Mediterranean diet and lifestyle. Loi Food Products, her specialty brand built on traditional ingredients from Greece, includes refrigerated dips, savory pies, pastas, botanical herbs, and olive oil sold on QVC, at Whole Foods Markets, Fresh Direct, and at other retailers. Chef Loi is also the namesake of the acclaimed restaurant, Loi Estiatorio, in the heart of Midtown Manhattan. Connect with her on LinkedIn, follow her on Instagram and Facebook, and learn more about her food philosophy at loiestiatorio.com/chef-loi/.

Are Prunes High in Sugar?

Prunes are high in sugar, making them a good source of energy. They also have a low glycemic index, meaning they don't cause a rapid spike in blood sugar levels. What's more, prunes are high in fiber, which promotes bowel regularity. But if you're trying to manage your weight, consuming large quantities of prunes and/or prune juice could have undesired effects. A ¼-cup serving (40 grams) of five uncooked prunes has 96 calories and 15 grams of sugar.

And Good for You

Prunes are a great source of dietary fiber. They are also loaded with vitamins, minerals, and antioxidants. To that end, prunes are very high in polyphenols, the same antioxidants that are present in olive oil! Together these nutrients are said to form a web of vital functions that support the overall health of the immune system. Study after study have confirmed some of the health benefits

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(L to R) Stewed Prunes and Greek Yogurt; Damaskinopita - Prune Cake; and Stewed Prunes with Baked Apples

of prunes include: aiding digestion; gut health; bone health; cardiovascular health; and weight management.

Several studies have also suggested that if you eat foods high in polyphenols on a regular basis, including prunes, they are associated with improving insulin resistance and related diabetes risk factors including inflammation and oxidative stress.

How Are They Best Eaten?

For many people prunes are best eaten as an early morning treat, at breakfast or as a mid-morning snack. They can be soaked and blended into a smoothie, chopped up and used to top off your breakfast cereal, or just pop them in your mouth and eat them whole.

When prunes are best eaten may be determined in part with why you’re eating them. Since many people add them to their diet to aid digestive health, and help “keep things moving,” they may be best eaten in the morning. And a useful tip, if served warm, they are also easier to digest.

My Papou loved stewed prunes. He would put few in a bowl, pour a little hot water over them, and just let them steep and soften for a while before eating.

Over the years I found there are an infinite variety of delicious dishes that incorporate prunes in many different ways. They are not only a great at breakfast, they go especially well in main courses paired with proteins like chicken and pork, and are a terrific ingredient added to breads and desserts, given their high sugar content.

Among the possibilities:

• Kotopoulo me Damaskina, a roasted Mediterranean chicken dish with prunes and paprika (sometimes with apricots as well);

• Kotopoulo me Damaskina kai Elies, chicken stuffed with prunes, olives, lemon, and feta cheese – an incredible combination that hits all the notes in your palate from the sweet prunes, the briny olives, the bright lemon, and the rich, creamy, tangy feta cheese.

• Xirino me Damaskina, a delightful braised pork recipe with prunes, apricots, orange, and cinnamon – a vibrant dish that highlights the sweetness of the dried fruit, is brightened by the citrus, and warmed by the cinnamon.

• Damaskinopita, an incredible cake made with prunes, both dry and stewed, as well as Greek Yogurt and semolina, flavored with lemon, orange, and cinnamon.

Can You Eat Too Many Prunes?

I know some people worry, can you eat too many prunes, and the answer is probably yes. If you consume too many of these little wrinkled wonders, they can cause bloating or gas, or move things in your digestive tract a little too quickly. But that does not mean don’t eat them, just easy as you go.

A Great Way to Start the Day

As my Papou often said, prunes in any way are a great way to start your day!

All photo credits are Chef Loi

Xirino me Damaskina - Pork with Prunes

REAL CONNECTIONS & INNOVATIVE SOLUTIONS POWER NEW YORK RESTAURANT SHOW 2025

In an age where everything seems to be just a click away—from foodservice equipment catalogs to live culinary tutorials—it’s tempting to believe that the trade show model has outlived its purpose. But the energy, engagement, and experience of the 2025 New York Restaurant Show proved beyond any doubt that in-person industry events are not only relevant—they are essential. Held March 23 to 25 at the Javits Center, the show drew more than 9,000 restaurant professionals eager to reconnect, discover new ideas, and gain insights that simply can’t be Googled. At a time when operational costs are soaring and staffing remains a persistent challenge, the show gave attendees something the internet cannot: real people, real products, and real answers—all under one roof.

The show floor, completely sold out, was a hub of innovation, showcasing the latest in food, beverage, technology, tabletop, and commercial kitchen solutions from more than 280 exhibiting companies. One walk down the bustling aisles made it clear—trade shows are where ideas are born, partnerships are forged, and trends take shape. Attendees

continued on page 76

(L to R) Iconic TV personality Tom Colicchio and Ashkenazy Acquisitions’ Byron Appel

(L to R) JP Morgan Chase’s Mary Beth DeMatteis, Brittany Tacopino. Google’s Michael DiNuzzo and NYSRA’s Gina Zimmer.

(L to R) Tao’s Ariel Cooke, Adam Lore, Kevin Sweeney and Charles Lerner of the New York City Hospitality Alliance Foundation

(L to R) Roger and Joe Cirone of Roger and Sons celebrated the company’s return to the show floor.

(L to R) Singer’s Sarah Bulmer and Nancy Newman

(L to R) Top designers including Katarzyna Bosne of Rawmantik Chocolate and Gensler’s Nora Hamade.

(L to R) Chefs Who Care’s Gennaro Pecchia, TFS’s Mike Scinto and Chef Stephen Yen of Core Club

(L to R) Michael Klatman and Frank Doyle of TD Marketing

UNOX chef Drew Alden (R) welcomed numerous guests throughout the show.

sampled gluten-free pasta so flavorful it fooled even the pickiest palates, sipped on Italian-imported Baci soda, and explored tech innovations aimed at solving some of the industry’s most pressing issues. Whether you were looking for a way to streamline operations or elevate your customer experience, the resources were on display and ready for action.

Singer Equipment, Roger & Sons, and Culinary Depot stood out among exhibitors, helping operators understand what’s possible through curated product experiences. Singer’s tabletop exhibit in particular turned heads, not just with visual appeal but with tangible, functional design that spoke to the future of dining aesthetics and service efficiency. Attendees lingered at booths, engaged in real-time Q&A with suppliers, and tested equipment on the spot—activities impossible to replicate via online catalogs.

“You can read specs on a website,” one foodservice director remarked, “but you can’t feel the texture of a charger plate or watch how an induction cooktop reacts to pressure—until you’re here.”

That same theme carried over into the show’s expansive education program, developed in collaboration with the New York State Restaurant Association and the NYC Hospitality Alliance. Over 40 hours of complimentary sessions tackled hot-button topics from workforce development and mental health awareness to the future of bar culture and nonalcoholic beverage innovation. According to Andrea Tencza, Restaurant Events’ Marketing Manager, the sessions were crafted with immediate operator value in mind. “We’ve worked closely with our association partners and industry experts to ensure every topic is relevant to today’s foodservice climate,” she said. “Our goal is to provide takeaways that operators can apply the moment they return to their business.”

Nowhere was the value of being present more evident than at the Culinary Innovation Theater. On Monday, Top Chef’s Tom Colicchio took the stage for a live demo and discussion tied to his new book Why I Cook. Afterward, he stuck around to sign copies and personally answer questions from culinary students and operators. Tuesday brought continued on page 78

(L to R) Flik’s Mark Paolini, Bill Chodan, David Joyce and Maggie Yao of Kingsland Food

(L to R) OCRA’s Layla Ebersole and Mark Rubinstein.

(L to R) Nantucket’s iconic White Elephant team visited this year’s show: Mark Bronke, Miguel Sandoval, and Tsvetelina Genova

(L to R) Four Seasons Hotels’ Nenita Susulin visited with Sundra Luthra of Victory Foods.

(L to R) Arm and Hammer’s Michelle Pancotto, Linda Barria and Jill Haydinger

(L to R) Singer’s Brian Morehead and Fred Singer with Koolmore’s Shalom Marcus

Professor Abby Caron (L) ushered her Manchester (CT) Community College on a show floor tour

(L to R) 805 Hospitality's Brad Boyle and Sean Trample

(L to R) Alix Bell of Starr Restaurants and Hospitality Provisions’ Shane Ryan

(L to R) The Gracie Mansion culinary team: Edward Ramirez, Juan Cruz Disla and Andrea Bergquist-Zamir

(L to R) Dylan Walcott and Tashia Chanel of Honcho Club.

Harlem’s own Melba Wilson to the stage, delivering both a heartfelt presentation and generous interaction. She didn’t just speak—she stayed over an hour past her scheduled time, signing books and taking photos with every single attendee who lined up to meet her. “You don’t see this kind of commitment from people unless they care deeply about this industry,” said one wide-eyed operator. “And that’s what makes this event different.”

The show also managed to elicit stories from those not typically known for the spotlight. Jeffrey Bank, usually reserved CEO of the Alicart Restaurant Group and the architect behind Carmine’s, candidly shared his journey, offering attendees a rare look into the mind of a leading operator. These weren’t soundbites for social media. These were authentic, spontaneous moments that moved, motivated, and inspired. It’s one thing to read a quote in a trade magazine—it’s another to hear it straight from the source, see the emotion behind the words, and have the chance to follow up in real time. Of course, not every visit to the show

floor was about inspiration—some were about logistics and bottom lines. With 2025 being a NAFEM year, there was understandable temptation to skip the New York Restaurant Show for those focusing on equipment and supplies. But those who made the trip to Javits knew better. Top dealers like Singer Equipment, Roger & Sons, and Culinary Depot made sure that even the most technical needs were met. Attendees seeking specific solutions to maximize outdoor dining potential found a range of options—from portable heaters and modular awnings to integrated POS kiosks designed for patio use. These weren’t just displayed— they were demonstrated, side-by-side, allowing buyers to make informed decisions with confidence.

For operators researching cost-effective strategies, the show presented a smart approach. See the product, talk to the manufacturer, compare alternatives, and get questions answered in real time. Glenn Celentano, Partner & CEO of Restaurant Events, emphasized how much more effective that is than online brows-

ing. “You can’t download inspiration or shake hands with opportunity—this show proves why being there matters,” he said. In an industry where every dollar and every decision counts, this immediacy is not a luxury—it’s a necessity.

And then there was the food. The aisles were brimming with game-changing ideas—from innovative gluten-free solutions to high-margin beverage pro-

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Galaxy Group’s Hakan Inan brought an impressive display of cooking and locally available walk-in solutions.

(L to R) I Halper’s Andrew and Matthew Halper

grams. With rising ingredient costs and ongoing labor shortages, operators need ready-to-execute ideas more than ever. Exhibitors delivered, offering turnkey beverage concepts, pre-prepped meal components, and branding kits to support implementation. Whether it was a craft soda from Europe or a non-dairy dessert from Queens, each booth was a springboard for product development and menu optimization.

The show also featured the return of the Operators Choice Awards, where thousands of attendees voted for the most innovative new products. The winner? Scoopable cheesecake from Sweet Whisk/Maximum Quality Foods, followed closely by Beyond Oil and Ligao Foods. These awards aren’t just for bragging rights—they offer insight into what’s resonating most with the industry right now and what might be trending tomorrow.

So what does all this mean for the average restaurant or foodservice operator? It means that attending the New York Restaurant Show should no longer be seen as optional. It should be an annual ritual. The networking is real, the education is practical, and the solutions are immediate. If you’re running a restaurant or managing a foodservice operation in the Northeast—or frankly, anywhere in the U.S.—this event belongs on your calendar. Block out the time. Bring your team. Spend the day in New York City not just browsing aisles, but building a better business.

Looking ahead, the 2026 New York Restaurant Show will take place March 8–10, 2026, once again at the Javits Center. For those interested in exhibiting, it offers unmatched visibility in front of

thousands of qualified buyers. “We are already seeing strong interest for 2026,” said Paul Pedrow. “Whether you’re launching a new product or scaling a legacy brand, there’s no better place to connect with this community.”

To inquire about exhibiting or sponsorship opportunities, or to reserve your space, visit www.newyorkrestaurantshow.com. Attendees can expect an even larger show floor, deeper educational tracks, and more live experiences that reinforce why being there—in person— is irreplaceable.

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(L to R) Friedlander Group’s Chuck Sullivan was on hand to help clients including Jenn Staples of GUTS with workman’s comp strategies

(L to R) Foodservicedirect’s Larry Rosenthal and John Rodriguez of TriState Marketing

(L to R) Sebastian Silverstri of Dinex and The Crane Club’s Melissa Rodriguez

(L to R) The Dallas Mavericks culinary staff Alexia Grant and Romario Henry attended this year’s event

(L to R) The Oliec Solutions team brought their EFFO oil to the New York show.

The Carmine’s (Alicart) team was on hand to support the muchanticipated presentation of company president Jeffrey Bank at the show

(L to R) Shaw-Nae and Jason Dixon of Shaw-Nae’s House

NEW YORK STATE OF MIND –WORKERS’ COMPENSATION LAW EXPANDED TO INCLUDE MENTAL HEALTH INJURIES

Effective the beginning of this year, New York workers’ compensation coverage saw an unprecedented expansion to cover employee mental health crises that occur due to extraordinary work-related stress. Governor Kathy Hochul explained that this expansion was necessary due to the mental health crisis experienced nationwide since the COVID-19 pandemic, and in her view is a much-needed protection for employees in New York State. This expansion affects all employers in New York State since all employers are legally required to carry workers’ compensation insurance. Employers in highstress, fast-paced industries, such as the hospitality industry, will be especially susceptible to this new coverage. As will be explained below, employers need to take certain steps to ensure they are protecting themselves due to this new category of covered injury.

The Text of the Law

Previously, the New York State workers’ compensation law only covered mental health injuries for first responders facing post-traumatic stress disorder. Effective January 1, 2025, the workers’ compensation law now covers mental health injuries for all employees, regardless of whether they work in an emergency position. Specifically, the new law states that an employee may “file for claim for a mental injury pre-

Employers in high-stress, fast-paced industries, such as the hospitality industry, will be especially susceptible to this new coverage.

mised upon extraordinary work-related stress incurred at work.”

In an attempt to clarify what is “extraordinary work-related stress”, Governor Hochul signed an amendment effective June 4, 2025, requiring that an employee “demonstrate that such disorder arose of extraordinary work-related stress attributable to a distinct work-related event or events directly related to and occurring during the performance of the employe’s job duties.” Ultimately, this means an employee must show a

connection between their mental health crisis and an event that occurred while they were working.

What This Means for Employers

The expansion of this law is a doubleedged sword for employers. The most concerning aspect of the expansion is that potentially far more employees will file for workers’ compensation claims based on the new mental health crisis category. In doing so, employers will face higher costs to handle these claims and may experience staffing shortages due to employees being away from work. Also, due to the factspecific nature of these types of inquiries, litigating these matters before the workers’ compensation board will require significant witness testimony, so employees who are not even making a claim will be spending time away from work to testify in these hearings. There is little doubt that employers, especially those that are known to have higher employee stress levels such as hospitality, will see a near immediate impact from the coverage of the new law.

Steven R. Nevolis is a Partner in the Labor & Employment Group at Ellenoff Grossman & Schole LLP. His practice encompasses a broad spectrum of services for managementside clients, including employment litigation and class actions, employment law compliance counseling, and traditional labor work in unionized work forces. He seeks to serve as an indispensable resource for his clients in analyzing, advising, and resolving any and all matters related to labor and employment law, allowing his clients’ businesses to operate with minimal disruption. Mr. Nevolis can be reached at (212) 370-1300 or snevolis@egsllp.com.

However, in the long

run, there may also be a decline in employees who seek emotional distress damages in employment-related litigation filed in the state or federal court system. That is because in New York, workers’ compensation is considered an “exclusive remedy.” This means that if an employee suffers a mental health crisis caused at work that qualifies under the workers’ compensation law, filing a claim for workers’ compensation benefits is the only recourse they have since the injury occurred at work. This exclusivity will serve to disincentivize employees from bringing lawsuits seeking these types of damages.

Of course, there are exceptions to the exclusivity rule which can allow the employee to sue for these damages in court. This includes failing to maintain proper workers’ compensation coverage, or if the injury occurs due to an intentional act by another person working for the employer or at the direction of the employer. The second exception is key as it will still allow employees to file lawsuits – they will just have to allege that “extraordinary work-related stress” was caused by an intentional act, which may take the form of inflammatory accusations against the employer.

How Should Employers Prepare? First and most importantly, all emcontinued on page 114

FOODWORKS ADVANCES PARTNERSHIP WITH THE NATIONAL HONEY BOARD FOR ANNUAL GLOBAL STREET FOOD COMPETITION

A Culinary Celebration of Creativity, Diversity, and Plant-Forward Cuisine

FOODWORKS, a national restaurant incubator under Compass Group USA dedicated to shaping the future of dining through a local lens, is proud to continue its annual Global Street Food Competition with a partnership with the National Honey Board. Following the success of past collaborations with the National Peanut Board, Lentils.org, and the Mushroom Council. FOODWORKS competition with the National Honey Board will run until June 31, 2025, encouraging restaurant partners to explore the utilization of honey into their menus this spring.

The National Honey Board is committed to sharing the story of beekeeping and honey production, both domestically and internationally, while highlighting the positive impact of the honey industry on communities worldwide.

"We are excited to partner with FOODWORKS for the Annual Global Street Food Competition. This collaboration allows us to celebrate the rich diversity of global street food, while showcasing honey’s versatility as a natural sweetener. Honey is not only a delicious, all-natural ingredient, but it’s also a sustainable one, supporting pollinators and ecosystems that are essential to our food

system. Together, we're inspiring culinary creativity and promoting the benefits of honey in innovative, plant-forward dishes," said Catherine Barry, Vice President of Marketing for the National Honey Board.

"With overwhelming support from our past partnerships and the incredible creativity of chefs, this competition has become a platform for showcasing the

versatility of plant-forward cuisine. Partnering with the National Honey Board this year allows us to continue championing sustainable ingredients and celebrating the cultural diversity of street food. I encourage our culinary partners to embrace this opportunity to elevate street food culture and inspire healthier, more flavorful menus nationwide," said John Coker, President of FOODWORKS.

Past winners of the Global Street Food Competition have pushed creative boundaries, bringing bold flavors and innovative plant-forward dishes to the forefront. From BlissBomb in New York City, where Tarran’s Spicy Orange Marmalade PB&J Donut wowed judges with caramelized peanut butter, bright orange marmalade, and crunchy roasted Virginia peanuts, to Charleston’s Verde’s Unbeanlievable Burger Bowl transformed lentils into a hearty, flavorpacked creation redefining plant-based dining. Chef Reina Montenegro of Brisbane, CA, impressed with Mushroom Sisig, a bold, plant-based take on the tangy, savory Filipino classic. The competition has celebrated diverse culinary talent while rewarding chefs with cash prizes, fueling their passion for street food innovation.

Competition Details

The National Recipe Contest is exclusively available to FOODWORKS partners, with support from the National Honey Board. Participating chefs will have the opportunity to showcase their expertise by crafting plant-forward recipes featuring honey as the main ingredient. All recipes must be at least 51% plant-based, reinforcing FOODWORKS’ mission of celebrating fruit- and veggieforward cuisine across its network of chefs and restaurateurs nationwide.

A FOODWORKS recipe panel will internally recreate and evaluate each submission based on creativity, taste, and

continued on page 112

Article by Michael-Ann Rowe, The

HOOKED ON INNOVATION: FRESH NEW PRODUCTS MAKING WAVES AT SEAFOOD EXPO NORTH AMERICA 2025

Every year, I make it a point to walk the floor at Seafood Expo North America (SENA2025) to reconnect with industry leaders, buyers, and trailblazers who are pushing the boundaries in seafood. The 2025 show certainly delivered—casting a wide net of innovation in culinary creativity, sustainability, and convenience. The trends couldn’t be clearer: valueadded products are on the rise, catering to consumers looking for healthy and super convenient, while restaurants are seeking quality, ultra-easy solutions that save time on training and prep. From globally inspired ready-to-eat options to top-tier packaged oysters, this year’s New Product Showcase was brimming with noteworthy innovation. While there’s too much to spotlight in one go, let’s kick things off with the two winners of the Seafood Excellence Awards

Uangi Kabayaki, American Unagi –Best New Food Service Product Owner/CEO, Sara Rademaker is no

stranger to marine science with a 20-year aquaculture career. In 2014, she pursued eel aquaculture and founded American Unagi. Her Maine-based aquaculture company wowed judges with their sustainably farmed freshwater eel, glutenfree Unagi Kabayaki. It’s a standout example of how innovation and sustainability can meet both the demands of chefs and curious consumers. For food service, it offers a high-quality, ready-touse product—perfect for menus looking to feature something sustainable, storytelling and rich in flavor. Raised without antibiotics or hormones, American Unagi continues to elevate domestic aquaculture with healthy, traceable products. 20 lb. cases are at your service.

I’m looking forward to when the retail package is offered and presenting it center of the plate, the life of the party! American Unagi is the country’s only glass eel farm.

Contact: Chris Herring, chris@americanunagi.com www.americanunagi. com

Atlantic Salmon with Guinness Sweet Honey Mustard Melt & Panko Crumb – Best New Retail Product

Icy-Waters Seafood got Ireland in their blood with a seaworthy collaboration with The Good Fish Co. Bringing the best of Ireland’s seafood to the U.S., this decadent flavor pairing, ready-to-bake meal combines rich Atlantic salmon with the iconic Irish stout and a crunchy panko crust. It’s a nod to gourmet convenience with mass-market appeal.

As a seafood educator, this is gourmet without being fussy, offering a delicious gateway for those new to seafood or unsure how to prepare it. Contact: Padraig Murphy, brookefarmsusa@gmail.com https://www.icy-waters.com

More Products Making a Splash Thunder’s Catch Wild Salmon Curry; A Finalist at SENA25!

From the fisherman who created the award-winning Wild Salmon Chowder at SENA23, Thunder’s Catch was a final-

ist this year. Their Soups are made with 100% real, whole ingredients and wildcaught Alaska Sockeye Salmon. This year they showcased Alaskan Wild Salmon Curry; super easy to heat at home, on the road, with the fam, camping- it’s ready to eat! I will testify after tasting it, I am hooked! I went for the stovetop instructions and placed the unopened pouch in boiling water for 3 minutes. The bag gets heated in the pot, leaving you no muss, no fuss. Perfect over a bed of rice. If I were a retailer, this is a no-brainer. It proves that high-quality, shelf-stable seafood can be both easy and exciting with no refrigeration needed. Find Thunder’s Catch products at Harris Teeter stores, amazon, or online at https://www.thunderscatch.com. For wholesale, contact: info@thunderscatch.com

Fortune Oysters – Case-Ready, LeakProof Packs of Live Oysters

continued on page 112

Highlights from the Seafood Expo North America include (L to R): American Unagi's Unagi Kabayaki; The Good Fish Co's Atlantic Salmon with Guinness Sweet Honey Mustard Melt & Panko Crumb; and Fortune Oysters

Article by Jeremy Staub,

CONSTANT REMINDER

The Critical Importance of Brand Consistency

In today’s competitive restaurant landscape, a memorable dining experience extends far beyond having the best food and hospitality. Today's successful restaurants understand that consistent branding across all touchpoints—from physical spaces to digital platforms—creates a cohesive identity that resonates with customers and keeps them coming back. When your visual assets, messaging, and overall brand experience remain consistent, you build trust, brand recognition, and ultimately, a stronger bottom line.

Why it Matters

Brand consistency refers to how well a restaurant maintains its core visual identity, its voice, and values across every customer interaction. This includes everything from your logo marks and color scheme to your typography, photography style, and the tone of voice.

When customers encounter your restaurant brand—whether through Instagram, your website, or your physical space—a consistent experience creates a sense of reliability and professionalism that subtly communicates quality. Inconsistency, on the other hand, can

create confusion, show a lack of care and undermine your customers trust in you.

The Holy Trinity of Brand Consistency: Online, Social Media, and Physical Space

Online Presence

Your website is often the first impression potential diners have of your restaurant. It should clearly reflect your restaurant's personality through consistent use of:

• Logo placement and sizing

• Brand colors

• Typography that aligns with your menu and signage

• High-quality images that reflect your actual space and food

• Consistent tone in all written content.

A misaligned website creates a disconnect for your potential customers. Imagine finding a website with elegant serif fonts and muted colors for a restaurant that's actually bright, bold, and casual in person. The the result of that miscommunication can leave potential customers feeling confused about what to actually expect.

Social Media Identity

Social platforms have become essential marketing channels for restaurants, with 72% of customers using social media to make dining decisions. That’s 3 out of every 4 potential guests will make their choice solely from their phone. Each post serves as a brand ambassador, which means:

• Photo filters and editing styles need to be consistent

• Caption tone should match your restaurant's personality

• Content themes should align with your overall brand story & concept

• Branded templates for promotions create visual continuity

• Responses to comments should always be in your brand voice

The restaurants that thrive on social media understand that each post isn't a standalone—it's part of a larger brand narrative that builds your brand recognition and loyalists.

Physical Space Experience

The ultimate brand touchpoint is your physical restaurant, where customers directly experience your brand. Consis-

tency here means ensuring:

• Interior design elements reflect your online aesthetic

• Menus use the same fonts, colors, and design elements as your website

• Staff uniforms complement your brand colors

• Packaging and to-go materials feature consistent branding which helps bring the experience home

• In-store signage maintains that same visual language

When these elements match everything that customers have seen online, you validate their expectations and strengthen brand recognition.

The Bottom-Line Impact of Brand Inconsistency

The consequences of brand inconsistency extend beyond mere aesthetics— they directly affect your restaurant's financial performance.

Diminished Brand Recognition

It takes 5-7 impressions for consumers to remember a brand. When your visual identity shifts across platforms, you

Casa Me’s cohesive design, menu, and plating reflect a brand rooted in style, warmth, and authentic Italian charm. (photos by Meghan Olson – meghanolson.net)

OFFSETTING RISING COSTS THROUGH FOODSERVICE MINIMALISM:

HOW AUTOFRY HELPS OPERATORS DO MORE WITH LESS

In today’s unpredictable economic climate, foodservice operators are navigating an increasingly difficult path. Inflation, rising food costs, labor shortages, and tighter margins have become the new normal. From independent restaurant owners to convenience store managers and franchise operators, everyone is feeling the financial squeeze. But amid these pressures, one approach is gaining traction as a smart, sustainable solution: foodservice minimalism—and at the forefront of this movement is AutoFry, the automated, electric, ventless deep fryer.

As the industry adapts to survive and thrive in uncertain times, businesses are discovering that downsizing doesn’t have to mean downgrading. With the right equipment and mindset, it’s possible to streamline operations, lower costs, and even boost profitability.

The Reality of Rising Costs

The last few years have tested the re-

silience of the foodservice industry. Supply chain disruptions have driven up the cost of ingredients. Wage increases and labor shortages have made staffing more difficult and expensive. Utilities and rent are trending upward, while consumer spending remains unpredictable.

Operators are now asking themselves: How can we serve high-quality food, keep customers satisfied, and still protect our bottom line? The answer, for many, lies in doing more with less—and doing it smarter.

Foodservice Minimalism: The Smart Shift

Foodservice minimalism is a growing trend focused on reducing overhead, optimizing efficiency, and simplifying operations without sacrificing quality or revenue. It means minimizing unnecessary equipment, space, and staffing, while maximizing productivity and profit. For example, instead of installing a traditional hooded fryer and building

a full kitchen, operators are embracing compact, automated equipment that delivers big results without the big investment.

Enter AutoFry—a ventless, electric deep fryer that brings efficiency and versatility to any foodservice operation. With its plug-and-play functionality and fully enclosed design, AutoFry supports a minimalist kitchen layout that’s easy to operate, easy to maintain, and easier on the wallet than a traditional open fryer and hood.

How AutoFry Offsets Today’s Costs 1. No Hood, No Problem—Save on Infrastructure

One of the biggest expenses in a commercial kitchen build-out is the ventilation system. Hoods, ducts, and fire suppression systems can cost as much as $50,000 or more, depending on the space and local code requirements. These costs often make it impossible

continued on page 114

CHEF TAKA LEE WRITES BOLD NEW CHAPTER WITH OKU IN SOUTH FL’S FINE DINING SCENE

Running a restaurant in 2025 means confronting one of the toughest bottom lines in the business world. Food costs have soared. Staffing is more volatile than ever. Customer expectations are higher. But Chef Taka Lee is not shying away from the challenge. He’s embraced it, refined it, and transformed it into OKU—a 10-seat, ultra-intimate omakase concept hidden within Fort Lauderdale, FL’s Takato. It's not just a restaurant; it’s a strategy-driven experience.

“There’s no margin for error when your operation is this personal,” Lee said. “Every detail has to be dialed in—down to the source of each ingredient, every hand-cut slice, every second of guest interaction.” Lee’s journey started far from Florida. Born and raised in Korea, he moved to Japan in 1998 without knowing the language. He worked two jobs and studied under a master chef, gaining knife skills and discipline the traditional way. “I learned to respect every part of the fish, every step of the process,” Lee noted. “That time shaped everything about the way I cook today.”

From Seoul to Tokyo to New York and eventually Miami, Lee built a résumé at respected names like ZUMA, Makoto, and Monkitail. With every move, he added to a personal culinary blueprint—one he now brings to life nightly at OKU.

But making OKU profitable was not just about the food. It meant taking a hard look at the logistics: staffing the right talent, sourcing the right product, and building a concept that people would pay a premium to experience, not just eat. Lee detailed, “The labor pool is tighter than it’s ever been, so I needed a team that could do more than execute— they had to care.”

The center of the OKU experience is its 15+ course menu. Every night, that means consistency has to be flawless. Developing a menu of that scale starts

“We wanted premium Japanese and Korean ingredients flown in weekly, but we also had to make sure it wouldn’t break the model.”

with strategy. A restaurant or foodservice operator should first define their culinary identity—whether it’s Japanese-Korean fusion like OKU, or another focused theme. From there, it’s about building a signature dish list, testing each for prep time, ingredient reliability, and audience response.

“Start with what story you want to tell through food,” Lee added. “Then work backward to find the ingredients that help tell it honestly.” Once the menu takes shape, sourcing becomes everything. To make each dish not only possible but profitable, sourcing has to match the vision. Operators need to balance premium quality with long-term consistency. That means relationships with distributors are critical.

To vet providers for something as

Chef Taka Lee

intricate as a 15-course omakase, Lee recommends a staged approach. First, benchmark your current suppliers and test product quality across multiple categories: seafood, meat, specialty pantry items. Next, look at consistency—does the product arrive on time and in the promised condition? Then, cost out each plate. If the numbers don’t hold for each course, scale it back or swap in a smarter product.

Lee’s approach: “We wanted premium Japanese and Korean ingredients flown in weekly, but we also had to make sure it wouldn’t break the model. Every cost had to make sense.” This is where Lee’s relationship with The Chefs' Warehouse became a difference-maker. “They’ve been the most consistent partner for me,” Lee said. “When I created our Wa-

gyu skirt steak at Takato, I knew I needed that same standard at OKU. I never wanted to compromise.”

Chefs' Warehouse has supplied Lee with everything from premium seafood to curated pantry staples like Maldon sea salt flakes and Valrhona chocolate feves. Their ability to deliver specialty goods like uni, caviar, and dry-aged fish has allowed Lee to push boundaries without sacrificing control.

Lee continued, “The trust is there. When you’re serving 10 people a night with dishes that cost hundreds of dollars per seat, your product has to be perfect.”

Creating something iconic requires more than ambition—it demands infrastructure. Lee built OKU to be a controlled environment, a stage for creativity with enough discipline behind it to scale smartly. The menu flexes with seasons and visiting chefs, but the backbone remains: integrity, skill, and product excellence.

The partnership with Chefs’ Warehouse gave Lee confidence to keep innovating. “I can change the menu weekly if I want,” Lee outlined. “They’re agile enough to support whatever I dream up. That kind of support is rare.” And that’s what makes OKU more than a cool concept—it’s a playbook for how to make high-touch dining profitable, even in today’s volatile market. Precision sourcing. Clear brand identity. A partner that understands quality doesn’t mean compromise. As for what’s next, Lee is keeping it focused: “I just want to keep perfecting the guest experience,” he concluded.

For restaurants, foodservice operators, or distributors looking to build a high-impact menu or explore ingredient partnerships, The Chefs’ Warehouse offers tailored support and sourcing plans. Reach out to info@takatorestaurant.com or contact The Chefs’ Warehouse directly to start developing a menu that’s as consistent as it is creative.

A NEW VISION FOR SUCCESS: REVOLUTIONIZING MICROWAVE COOKING IN YOUR COMMERCIAL KITCHEN

When you hear “microwave,” what comes to mind? Reheated leftovers? Soggy texture? For too many chefs, the microwave is an afterthought in the kitchen— something “Chef Mike” tucked in a corner for emergencies. But I’m here to tell you, it doesn’t have to be that way. In fact, when you invest in the right microwave technology and learn to use it properly, it can transform your kitchen operations in ways you might not expect.

Let me give you a peek into what’s possible. At Midea, we’ve developed commercial microwaves that aren’t just about speed—they’re about precision and consistency. And that’s the magic word for Chefs, isn’t it? Consistency. Whether you’re serving two plates or 200, you want every dish to taste, look, and feel the same. A properly programmed Commercial Microwave Oven can do just that.

One of the most exciting advancements in microwave technology is our inverter system. Unlike traditional microwaves, which blast full power on and off like flipping a light switch, inverter microwaves deliver continuous, adjustable power. What does that mean for your food? Imagine defrosting a filet of salmon. With oldschool microwaves, the edges might cook while the center stays frozen. With inverter technology, you get even, controlled heating that keeps the

integrity of the fish intact.

I often say that microwaves are like sous chefs—they are the hardest working personnel in the kitchen (other than the team in the dish room) and can save you time and reduce waste if you train them right. For instance, you can use our Commercial Microwaves ovens to gently reheat sauces without scorching, soften butter in seconds, or even temper chocolate perfectly for desserts and pastry. And if you’re in a high-volume operation? Think about how quickly you can turn around items like steamed vegetables or prepped rice, pilaf, potatoes or other sides.

Now, let’s talk about an area where microwaves are absolute heroes: takeout and delivery. In the age of apps and convenience, customers expect their food to arrive at home just as good as it would at your table. That’s a tall order for any Chef. With Midea Commercial Microwaves, you can reheat or finish dishes right before packaging to lock in flavor and texture. For example, steaming proteins like chicken or fish ensures they stay moist and flavorful, even after a 20-minute drive to your customer’s

house. Or think about rice bowls—just a few seconds of steam from the microwave, and that rice goes from dry to restaurant-perfect.

Here’s the thing: A Commercial microwave is only as good as the chef using it. I’ve been in kitchens where the microwave sits idle because no one trusts it. That’s where training comes in. When I work with chefs and kitchen teams, I focus on day-part applications. In the morning, microwaves can make batch prep more efficient—think precooking bacon or steaming eggs for breakfast sandwiches. For lunch and dinner, they’re invaluable for reheating or finishing components without tying up the grill or oven. And don’t overlook desserts. I’ve shown teams how to make mug cakes, molten chocolate brownies, and steamed puddings with just a microwave. The reactions are always the same: “I had no idea a microwave could do that.”

Now, I know what some of you are thinking: “This sounds great, but how does it help my bottom line?” Let’s break it down. First, there’s the reduction in waste. Defrosting proteins evenly means

Chef Ken Megarr is a graduate of the prestigious Culinary Institute of America, and is currently the Director of Culinary Appliance Applications (Corporate Chef) at Midea, specializing in helping foodservice professionals leverage microwave technology. With over 30 years of industry experience, Chef Ken was appointed on the Industry Advisory Council for the sweeping changes in the 1997 and 1999 USDA/ FDA “Food Code”. Chef Ken is passionate about improving kitchen efficiency, reducing waste, and delivering consistent, high-quality dining experiences. Connect with Chef Ken and his team for personalized advice and training on integrating microwave and High Speed Oven technology into your operations.

you’re not throwing away food that’s been half-cooked in the Commercial microwave. Precise reheating keeps dishes from drying out, so you’re not dealing with returns or remakes. Second, microwaves save time. Every second counts in a busy kitchen, and when you can shave minutes off prep or finishing times, you’re turning tables faster and keeping customers happier. Finally, let’s talk energy efficiency; other than a stainless steel table, our Midea models are the most “Green” pieces of equipment in the kitchen – they are “instant on” and “instant off” – no pre-heat or residual BTU’s after they’re done – when they’re not working? They’re a “paperweight”, not using any energy until you need them to. What a great workhorse in any Commercial Kitchen. Go ahead – blanch off volumes of veggies or rice and portion them out – when that protein is just about to come off the grill or out of the sauté pan, throw that portioned “side” in

SMART GREASE MANAGEMENT IS MISSIONCRITICAL FOR FOODSERVICE SUCCESS BY PREVENTING KITCHEN DISASTERS

In commercial kitchens across North America, the sizzle of food preparation often drowns out a quieter — but critical — operational concern: grease management. While fats, oils, and grease (FOG) are unavoidable byproducts of foodservice, how they’re handled can mean the difference between smooth operations and expensive, reputation-damaging shutdowns. Stephanie Heffernan, P.Eng., CPDT, Senior Applications Engineer at IPEX by Aliaxis, said, “Grease mismanagement is a significant threat that can compromise plumbing infrastructure, cause environmental harm, and land operators in hot water with regulators.”

The stakes for neglecting proper grease control are high. FOG might seem harmless when washed down the drain, but over time, these substances accumulate in plumbing systems, hardening into blockages that lead to backups, clogs, and even flooding. The consequences are severe: lost business, public health violations, and costly emergency

repairs. Municipalities and wastewater treatment agencies are also cracking down with strict grease control ordinances. Non-compliance can result in hefty fines or, worse, the revocation of business licenses. With regulatory standards varying across jurisdictions, operators must be proactive and informed to stay compliant.

Developing a grease management strategy begins with understanding your kitchen’s specific needs. First, operators should assess their FOG output by analyzing their menu, food volume, and cooking techniques. Mapping out the sources of grease and identifying critical control points in the kitchen workflow will help guide decision-making. Once the scope of the issue is understood, selecting the right interception equipment is essential. Operators need to consider the type of interceptor — whether hydromechanical or traditional gravitybased — and ensure the chosen system is appropriately sized for their kitchen’s flow rate and intensity.

Installation planning is another critical step. Decisions around whether the system will be in-floor, on-floor, or semirecessed should be based on kitchen layout and accessibility. Once installed, consistent maintenance is key. Establishing a regular inspection and cleaning schedule helps maintain optimal performance and ensures compliance. Just as important is training staff on best practices. Frontline employees should be educated on what can and cannot go down the drain and encouraged to clean cooking equipment and floors in ways that minimize grease entering the drainage system.

Selecting the right provider and system for grease management can feel

“Choose performance tested grease interceptors and have more confidence in your system.” — Stephanie Heffernan

overwhelming, but a strategic approach simplifies the process. It starts with research. Foodservice operators should look for providers with a strong track record in both plumbing and commercial kitchen applications. Reviewing performance certifications — such as compliance with PDI G101, ASME A112.14.3, and CSA B481.1 — ensures the equipment meets rigorous industry standards. Performance should be a top priority; high-efficiency FOG separation and durable design are essential for long-term success. Evaluating the return on investment is also critical, factoring in not just the upfront cost but also the savings from reduced maintenance, fewer clogs, and less downtime. Lastly, operators should prioritize companies that offer solid customer service, technical support, and training — all indicators of a partner committed to your success.

Endura by IPEX has distinguished itself as a reliable leader in grease and solids management, offering a robust portfolio of high-performance, multipatented thermoplastic products designed for the most demanding environments. “Endura has consistently provided foodservice and plumbing professionals with durable, high-efficiency options that simplify grease management,” added Heffernan.

Endura hydromechanical grease utilize flow control and baffles to encourage FOG separation. This technology allows for high efficiency separation of FOG from the waste stream and for more compact designs. This is often attractive for the flexibility in installation options. Endura systems offer real-world flexibility. From in-floor and on-floor to semi-recessed installations, the prod-

continued on page 126

Stephanie Heffernan

STEAL THIS PROVEN MARKETING SYSTEM - BEFORE YOUR COMPETITORS DO!

The Marketing Ecosystem That EVERY Restaurant Should Be Using

Let's talk about Givens -- and I don't mean Robin the actress or Mychal, who pitches for the Orioles. I'm talking about something that is assumed as a premise or fact. Specifically, let's talk about givens in the restaurant business.

If you use a deep fryer, you change out the oil.

If you handle food, you wash your hands first.

If you have a front door, it has a lock. I just want to make sure we are on the same page here ... you would agree that those are givens, right?? Marketing your restaurant is just as essential as cleaning your bathrooms, washing your plateware, and having running water. Yet, many restaurant

owners still don’t treat marketing as a given. If we have learned anything in the last couple of years, it’s that having an online presence and a consistent marketing strategy isn’t optional—it’s mandatory.

You need a marketing system that attracts new guests, keeps current guests engaged, and ensures that your brand is always top of mind when people are thinking about where to eat next.

You need a marketing system. You need tools that lead new guests to you. You need channels to communicate to current guests and you need to be using them and be consistent in using them. They have to align with your customer journey so that you

are always right there when they are thinking about what to eat for lunch. What should that look like? I'M GLAD YOU ASKED!

That’s why I wrote this book: Steal This Proven Marketing System - Before Your Competitors Do!

This book lays out the Marketing Ecosystem that every restaurant should be using, broken down into Acquisition and Retention strategies.

You can’t turn guests into evangelists (that’s a different ebook coming soon!) until you get them to dine with you first. Let’s focus there for now.

If you follow these steps and implement them consistently, you’ll never have to worry about where your next

and brand a hospitality business. He is a hospitality marketing consultant, customer and technology evangelist at Branded Strategic Hospitality, with more than 25 years experience in B2B digital marketing and business development, specializing in hospitality marketing, content, local SEO, reputation management and demand generation. He helps technology companies, brands and restaurants to acquire and retain more customers.Rev is known as an “expert burger taster,” pens hospitality and marketing tips on his Instagram @revciancio, as well as his LinkedIn Profile and hosts the Restaurant Marketing Podcast. He believes that Pizza is a religion.

guests are coming from.

Download this book to discover strategies, tactics, and best practices for building a foundational marketing system that keeps your restaurant busy: https://www.restaurantsgrow. com/optin1741968385034

If you want more restaurant marketing secrets or have questions, send me a message on Instagram or LinkedIn … or just bring us on board to help with your marketing. rev@brandedstrategic.net

David “Rev” Ciancio is a New York City restaurant owner, and knows exactly how hard it is to operate

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

INTRODUCING A NEW PASTRY STAPLE —FIELDSTONE BAKERY® DONUT STICKS!

SCOOP has learned that McKee Foods has added Fieldstone Bakery ® Donut Sticks with a Julian Date code to the foodservice industry. Soft, fluffy and oh-so tasty, this classic cake-style donut is coated in a perfectly sweet glaze sure to bring smiles to all. Great as a breakfast pairing or on its own as an indulgent treat, Donut Sticks are the perfect addition to the Fieldstone Bakery lineup. Now available for orders. Stock up on yours today! Fieldstone Bakery Donut Sticks are: 1.7 oz., shelf-stable, individuallywrapped, Julian Date coded, and sold in a case count of 96 (8 caddies/12 wraps per caddie).

Fieldstone Bakery is known for tasty and reliable classics like Oatmeal Creme Pies, Fudge Rounds and Nutty Buddy Bars. Individually-wrapped and in retail-ready cartons, operators will find donut sticks the perfect solution for healthcare facilities, nursing homes, senior living homes, daycares, schools, snack carts, camps, and more! For a look into the Fieldstone Bakery product catalog and company information, visit mckeefoodservice.com

MOTION TECHNOLOGY, INC.

PARTNERS WITH KAUFHOLD’S KURDS TO OFFER EXCITING REBATE PROMOTION!

SCOOP has learned that Motion Technology, Inc. recently announced an exciting new rebate partner-

ship with Kaufhold’s Kurds, a leading producer of high-quality Wisconsin cheese curds. This amazing partnership offers customers a fantastic Buy 2, Get 2 Free rebate, allowing foodservice operators to maximize their menu offerings and profits with minimal effort! Kaufhold’s Kurds is renowned for its commitment to quality, featuring hand-breaded cheese curds in a variety of bold flavors. Using fresh ingredients such as jalapenos, garlic, and habaneros, Kaufhold’s ensures an exceptional taste experience. Their light, crispy coating and quick two-minute fry time make them an irresistible and efficient appetizer option.

How to Cash In on This Offer:

1. Purchase or Lease an AutoFry, the industry’s only fully enclosed, fully automated deep-frying system, or the MultiChef, an all-in-one rapid cooking system that reduces cooking times by up to 80%.

2. Order Two Cases of Kaufhold’s or Curdtown Cheese Curds from your local foodservice distributor within 28 days.

3. Receive Two Free Cases by submitting qualified distributor invoices to Kaufhold’s Kurds.

“We’re excited to partner with Kaufhold’s Kurds on this initiative, helping our customers not only expand their menus with high-quality cheese curds but also increase profitability through this exclusive rebate,” said Danielle Fantasia, Marketing Manager at Motion Technology, Inc. Foodservice operators looking to take advantage of this incredible offer can contact an MTI Sales Representative directly at sales@mtiproducts.com or visit MTIProducts.com for more details.

MODERN LINE FURNITURE WINS 2025 MANUFACTURING AWARD FOR EXCELLENCE IN NEW JERSEY

SCOOP has heard that Modern Line Furniture, a leading manufacturer of high-quality, Americanmade commercial furniture, was recently honored with the 2025 Manufacturing Award for Excellence in New Jersey, presented by New Jersey Business Magazine. This prestigious recognition highlights the company’s exceptional achievements in innovation, craftsmanship, and operational efficiency within the manufacturing industry.

Awarded annually, the Manufacturing Award for Excellence celebrates companies that demonstrate outstanding growth, innovation, and contributions to New Jersey’s economy. Modern Line Furniture’s commitment to precision manufacturing, sustainable practices, and customer-driven solutions has cemented its reputation as a leader in the commercial furniture industry, serving hospitality, corporate, and retail spaces nationwide.

“This award is a testament to our team’s hard work and relentless dedication to quality and innovation,” said Yana Katlirova, CFO of Modern Line Furniture. “We are proud to manufacture in New Jersey and contribute to the state’s thriving business community.”

Over the past year, Modern Line Furniture has expanded its production capabilities, introduced new product lines, and implemented cutting-edge manufacturing technologies to enhance efficiency and sustainability. These advancements have not only fueled company growth but have also reinforced its position as a trusted name in the industry.

Receiving the 2025 Manufacturing Award for Excellence from New Jersey Business Magazine is a significant milestone in Modern Line Furniture’s journey. As the company continues to expand and innovate, it remains committed to excellence in design, quality, and customer service. For more information, visit ModernLineFurniture.com.

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(L to R) Modern Line's Vlad Spivak and Yana Katlirova accept the award

HOSHIZAKI AMERICA

ANNOUNCES LUKE HENNEBAUL AS

MANAGER OF E-COMMERCE AND NON-TRADITIONAL SALES

SCOOP has learned that Hoshizaki America, a leading manufacturer of commercial ice and refrigeration equipment, recently announced the promotion of Luke Hennebaul to Manager of E-commerce and Non-Traditional Sales, effective April 1, 2025.

In this newly established role, Luke will lead the strategy and growth of Hoshizaki’s e-commerce and non-traditional sales channels. He will be responsible for driving revenue, refining sales strategies, and uncovering new opportunities to expand the reach of Hoshizaki’s innovative products and services.

Since joining Hoshizaki in July 2024, Luke has served as the Sales & Marketing functional lead on the company’s ERP/CRM project, making significant contributions to its development and success.

“Luke’s drive and strategic mindset have made a big impression in a short time,” said Steve Wright, Director of Strategic Dealers. “His leadership on the ERP/CRM initiative has been key, and we’re confident he will continue to be a catalyst for growth in this new position.”

Luke holds both a Bachelor of Business Administration and a Master of Business Administration from the University of Montevallo in Montevallo, Alabama.

About Hoshizaki America: Hoshizaki America, Inc., a member of the Hoshizaki Group, is a leader in the design, manufacturing, and marketing of a wide range of products for the foodservice industry including ice machines, refrigerators, freezers, prep tables, display cases and dispensers. With headquarters in Peachtree City, Georgia and a second manufacturing facility in Griffin, Georgia, Hoshizaki America employs over 900 people nationwide.

For more information, visit Hoshizaki America at hoshizakiamerica.com or follow on Facebook, Instagram, LinkedIn, and YouTube.

FOODWORKS EXPANDS ITS PARTNERSHIP WITH FORUM 55, BRINGING NEW RESTAURANT CONCEPTS

TO DOWNTOWN CHICAGO’S WORKPLACE DINING

SCOOP has heard that FOODWORKS, a national restaurant incubator under Compass Group USA, has expanded its partnership with Forum 55 with a new lineup of restaurant partners. This initiative enhances workplace dining by offering an evolving selection of high-quality, chef-driven cuisine for business professionals and visitors in the Loop.

A key component of this expansion is Foodville, a dynamic dining activation operating for lunch service three days a week. Foodville will showcase a rotating roster of Midwestern chefs and restaurant partners, providing them with a high-profile platform while offering guests an ever-changing variety of flavors executed to the highest quality.

“Foodville is redefining workplace dining by introducing an element of discovery to every meal,” said Director of Culinary Matthew Sommers of Eurest Dining Services. “By featuring rotating concepts and chef-driven experiences, we’re not only elevating the dining options for professionals and travelers in the Loop, but also creating new opportunities for emerging culinary talent to thrive.”

The enhanced Forum 55 food hall lineup includes Burgers & Burritos, Undergrounds Coffee Bar, Community Garden, The Sandwich Shop, Peace-Ah, Asiana, and Swad Makaan.

At Forum 55, in partnership with FOODWORKS, we’re committed to creating a dining experience that is fresh, dynamic, and reflective of Chicago’s

diverse food scene,” said Julie Schreiber, Catering Director for Forum 55. “By collaborating with talented chefs and introducing innovative food concepts, we’re transforming workplace dining into something truly engaging—an experience that professionals and visitors alike can look forward to.”

Beyond expanding menu options, FOODWORKS is dedicated to fostering an inclusive, community-driven space at Forum 55. Through its Apron Exchange program, FOODWORKS provides local, women-, and minority-owned businesses with opportunities to showcase their culinary talents and handcrafted products. This initiative is a key part of FOODWORKS’ commitment to supporting small businesses and cultivating entrepreneurial growth in the food industry.

FROM CRAFT TO COMFORT: THE ENDURING APPEAL OF THE KYOTO CHAIR

The Kyoto chair boasts a solid oak frame, offering both strength and timeless beauty. Its elegant, contoured back provides a comfortable ergonomic design. The onyx finish of the chair enhances the natural grain of the oak, accentuating the beauty of the wood. Equipped with non-marring plastic floor glides, the chair protects your floors while offering easy mobility. It's minimalist yet refined aesthetic makes it versatile enough for both modern and traditional interiors. The Kyoto chair combines craftsmanship, durability, and functional elegance, making it a standout piece in any room. Learn more from G&A Seating at https:// gaseating.com/

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Luke Hennebaul

BARRIO BURRITO BAR CONTINUES ITS EXPLOSIVE EXPANSION IN THE UNITED STATES WITH MASTER FRANCHISE AGREEMENTS FOR THE STATE OF KENTUCKY

SCOOP has learned that BurritoBar USA Inc., a leading fast-casual Mexican food franchise, is pleased to announce that it has awarded the Master Franchise rights for the state of Kentucky. These agreements will see the opening of 45 new franchised Barrio Burrito Bar restaurants, further solidifying the brand’s presence in the U.S. market. Barrio Burrito Bar is known for its fresh, high-quality ingredients, daily-prepared meats, homemade salsas, and unique menu offerings such as Bang-Bang Shrimp, Crunchy Chicken, and “Extreme Fries,” providing options the whole family can enjoy.

The brand initially entered the U.S. market in 2020 under the name BURRITOBAR. In mid-2024, it rebranded to Barrio Burrito Bar to create a name that is both memorable and easy to pronounce. This transition was part of a broader initiative to elevate the brand’s personality, tone, and design elements, ensuring stronger customer recognition and engagement. By refining key brand attributes, Barrio Burrito Bar has successfully differentiated itself from competitors, strengthening its position as a preferred choice in the fast-casual Mexican dining space.

Barrio Burrito Bar’s franchise development in the U.S. has been extraordinary, representing a key pillar in the company’s North American growth strategy. Its Canadian affiliate, barBURRITO, is the dominant market leader in Canada and the country’s largest and fastest-growing burrito franchise, with over 365 locations from coast to coast.

“Our growth trajectory in the U.S. has been remarkable,” said Jeff Young, Chief Development Officer. “The Barrio Burrito Bar accelerated franchise program continues to yield outstanding results, with Master Franchise agreements signed in Michigan, Florida, Virginia, Maryland, Tennessee, Iowa, Nebraska, North Texas, South Illinois, North Illinois, Ohio, New Jersey, West Virginia, Louisiana, Georgia, Long Island and Westchester County in New York State and most recently in Kentucky. Our Master Franchise model is a key driver of growth outside of Canada, offering partners the opportunity to develop and manage a territory while benefiting from a predictable, recurring revenue stream through shared franchise fees and ongoing royalties. This

attractive and lucrative business model has been a driving force in the success of our brand development Internationally. With this latest agreement, we have eclipsed 1,300 contractually committed franchise units in the U.S., reaching another meaningful milestone for the brand.”

Founder and CEO Alex Shtein added, “We welcome our new franchise partners to the Barrio Burrito Bar family and congratulate them on becoming our Master Franchisees for the state of Kentucky. Their collective success and expertise in franchising, hospitality and retail will play a crucial role in driving the brand’s success in the region as we continue our mission to become a key player in the category.”

AI MEETS APERITIFS: HOW HAPPYHOPPER IS POWERING A SMARTER NIGHT OUT

SCOOP hears that the world's largest happy hour discovery platform, HappyHopper is helping their users find the best food and drink deals across the U.S. and Canada. Their platform combines AI-powered web scrapes and user-submitted reports to verify thousands of happy hour listings from bars and restaurants. Whether you're a neighborhood pub or a high-traffic chain, HappyHopper is driving new foot traffic by connecting your business to locals and travelers actively searching for great deals nearby.

HappyHopper engages their community by allowing users to earn points by confirming deals, reporting outdated listings, and submitting new specials. With a quickly growing customer base of over 10,000 users visiting the app and website monthly, they’re building a loyal audience that loves exploring local nightlife.

They naturally prioritize deals in their search algorithm that are added by an establishment since they are verified. In addition to the platform, HappyHopper also offers specialized lead generation and SEO

services to help bars, restaurants, and hospitality brands increase visibility and attract new customers online.

For more information email: support@happyhopper.app visit https://happyhopper.app to get started.

NEW CORN STRAW OPTION FOR THE RESTAURANT & HOSPITALITY INDUSTRY... CORN NEXT!

SCOOP discovered there’s a new generation ecofriendly drinking straw. As their name suggests, Corn Next straws are made with corn, one of America’s most abundant agricultural resources. After eight years of research, they discovered a way to combine simple cornstarch with water and enzymes to form an all-natural compound called CornNext-17. This patented material naturally breaks down in the environment without leaving behind any microplastics or synthetic residues. Here are a few reasons why businesses are making the switch to Corn Next straws:

• They have the functionality of plastic without the environmental impact

• They contain zero chemical or synthetic ingredients

• They maintain their integrity for two hours in cold beverages, much longer than it takes most people to finish a drink

• They come in a classic plain no-taste version, as well as fun, naturally fruit-flavored versions like lemon, lime, blueberry and orange to enhance a variety of beverages

• Bartenders love them, as they don’t detract from the taste of their cocktails and mocktails

• They come in cocktail and regular sizes as well as in pretty, translucent colors

• The brand supports local American farmers

• They’re made of 98% bio-based materials and 2% minerals

Contact to purchase wholesale: Elle Smith, Elle.s@ cornnext.com or info@cornnext.com (909) 993-7201

J. J. KELLER ADDRESSES

WORKPLACE HAND INJURIES WITH EXPANDED WORK GLOVE SELECTION & FREE RESOURCES

SCOOP learned that hand injuries are among the most common in the workplace, with an average of

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over 100,000 occurring each year in private industry, according to the U.S. Bureau of Labor Statistics. To help combat this alarming statistic, J. J. Keller & Associates, Inc. is introducing new cut-resistant gloves and offering a free cut glove resource to help employers prevent injuries.

Safety gloves are critical to protecting workers’ hands from cuts, impacts, chemicals, and temperature extremes, helping to prevent injuries. That’s why J. J. Keller continues to expand its proprietary SAFEGEAR® glove selection, including its new manufacturer-patented BladestopTM cut-resistant gloves (see http://jjkeller.com/gloves). These gloves offer a high-performance protective material that combines a graphene technology-based engineered fiber with other common fibers like HPPE and recycled polyester to form the most robust glove material available. The company is also adding new leather driving gloves and string knit gloves to its SAFEGEAR line.

“Hand protection solutions continue to expand and evolve, with more options now than ever before,” said Ray Chishti, J. J. Keller subject-matter expert. “It’s important to choose the right glove for the task, taking into consideration all the potential hazards involved. Proper fit is also critical, as oversized gloves can hinder dexterity.”

Because cuts and lacerations are the most common hand injury, the company is offering a free resource, “Debunking Myths About Cut-Resistant Gloves: What Employers Need to Know,” which offers practical advice on selecting and using cut-resistant gloves.

To download J. J. Keller’s free cut glove resource: https://www.jjkellersafegear.com/Resources/PPEWhitepapers/Free-Compliance-Brief-DebunkingMyths-About-Cut-Resistant-Gloves

For more information on J. J. Keller® SAFEGEAR® gloves, visit JJKeller.com/gloves.

THANX EXPANDS LOYALTY CAPABILITIES WITH SQUARE INTEGRATION, ENABLING SEAMLESS GUEST ENGAGEMENT FOR RESTAURANTS

SCOOP heard that Thanx, a leading loyalty and guest engagement platform, announced its latest integration with Square, the technology company making commerce and financial services accessible to all. With this launch, Thanx now supports every major point-of-sale (POS) system, reinforcing its commitment to delivering seamless, flexible solutions for restaurant operators.

Through this integration, Square merchants can

leverage Thanx’s industry-leading loyalty and guest engagement platform to offer frictionless rewards experiences in-store. This partnership unites two modern, innovative platforms, empowering restaurants to enhance customer retention while simplifying operations.

This integration extends Square’s point of sale capabilities, allowing for more advanced data insights and personalization. Thanx equips Square restaurants with a robust loyalty solution that drives repeat visits and maximizes revenue.

Key Benefits for Square Merchants:

• Seamless Guest Engagement: Loyalty programs integrate directly into checkout, creating a frictionless and delightful customer experience.

• Increased Visit Frequency & Spend: An effortless rewards process encourages repeat visits and higher transaction values.

• Operational Simplicity: Loyalty is embedded within Square’s POS—no additional hardware or complex setup is required.

This integration underscores Thanx's commitment to equipping restaurants with powerful, intuitive solutions that boost guest retention and revenue while simplifying operations through seamless connectivity with preferred restaurant technologies.

For more information about the Thanx-Square integration, visit thanx.com.

APPOINTMENTS + CHEF NEWS

Jack Highfill joined Culinary Depot’s team as Director of Procurement. He has previously worked at Clark Associates where he led the janitorial business segment. More recently he has done consulting on the foodservice and specialty retail industries and has worked for Party City.

-- Slice House by Tony Gemignani, the highly successful fast-casual pizza franchise where artisan pizza meets fast-casual dining, announced the appointment of Tom Leeper to the executive team as Senior Vice President of Operations. In his role, Leeper will focus on driving operational efficiency and revenue across the brand, particularly during this time of early expansion, while upholding Tony's acclaimed recipes and emphasis on quality.

-- Wykagyl Country Club announced Chrissie Bennett's appointment as its new Executive Chef. With over a decade of excellence at the iconic Winged Foot Golf Club, Chef Bennett brings a legacy of culinary innovation and leadership to her new role. Chef Bennett received widespread acclaim for her talent and creativity during her 10+ years at Winged Foot Golf Club, enhancing the dining experience for all.

As the Executive Chef at Wykagyl Country Club, Chef Bennett will oversee all culinary operations, from menu development to event dining, bringing her unique vision

to the club's celebrated dining programs. Her passion for sourcing fresh, local ingredients and crafting unforgettable dining experiences aligns perfectly with Wykagyl's commitment to excellence.

-- Arlo Hotels announced the promotion of Chef Michael King to the role of area executive chef. While continuing to drive the creative vision of Sungold Restaurant at Arlo Williamsburg, he will now also lead NoMad Diner at Arlo NoMad in Manhattan. With over 11 years of experience in the field and a passion for fresh ingredients, innovative dishes and simple techniques; Michael King brings a wealth of experience to the diner floor.

-- Sonesta Redondo Beach & Marina announced the appointment of Ruben Valdovinos as its new director of food and beverage. In his new role, the 20-year veteran of the hospitality industry will oversee the hotel’s food and beverage outlets, as well as its culinary and banquet operations. His extensive experience spans luxury resorts, convention hotels, and boutique properties including the Hyatt Regency Newport Beach as assistant director of food and beverage. In addition to his hospitality experience, he served as Food and Beverage Manager for the NHL’s Anaheim Ducks.

-- Emery, Autograph Collection announced the appointment of Brandon Hurley as Executive Chef of Emery, including Giulia, the hotel’s signature Northern Italian restaurant. Having previously served as Executive Sous Chef, Hurley’s promotion marks an exciting new chapter for Giulia, as he brings a passion for authentic Italian cuisine and a vision for elevating the restaurant’s culinary offerings. Before joining the food & beverage team at Emery, Autograph Collection and Giulia, he held roles at acclaimed Twin Cities establishments, including French Meadow Café & Bakery, where he placed second in the 2022 Twin Cities Vegan Chef Challenge.

Alongside Giulia’s longstanding culinary partner, James Beard finalist Chef Steven Brown, Hurley will spearhead two major initiatives at Giulia: launching an intimate Chef’s Counter experience, where he will personally craft and present a custom tasting menu for guests; and expand the restaurant’s house-made pasta program, introducing intricate and unique pasta dishes that celebrate the artistry of Italian cooking. In addition to leading Giulia, Hurley will also oversee the hotel’s full food and beverage program, including Spyhouse Coffee, all on-site and off-site catering and banquets for Emery, and special seasonal events such as the hotel’s holiday pop-up bar and Warmup Beer Garden.

-- The InterContinental Cleveland Hotel announced the appointment of Jagjit Singh as Executive Chef of Table 45. He has over 12 years of culinary expertise and most recently, he served as Executive Sous Chef at Five

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Hotels and Resorts in Zurich, Switzerland, where he managed six distinct culinary outlets offering a variety of cuisines. In addition to his culinary leadership, Jagjit worked closely with the Banquet department to oversee large-scale events while also coordinating cross-marketing strategies to enhance the resort’s brand presence. Prior to his tenure in Zurich, Jagjit was Chef de Cuisine at Five Palm Jumeirah in Dubai, overseeing the Mediterranean concept kitchen for the hotel’s beach and pool operations. During peak season, he successfully managed high-volume service, catering to over 2,000 à la carte covers daily.

-- Kimpton EPIC’s Area 31 in Miami, FL, has shared two new appointments with Eric Vargas as its Bar Supervisor and Michelle Draper as its new Restaurant Manager. Eric Vargas brings more than a decade of experience in the service industry to his role as Bar Supervisor at Area 31. Vargas began his hospitality career in 2010 as a barback at Harrah’s Casino. He quickly rose through the ranks and was promoted to a bartender role at the property.After Harrah’s, he took on a new challenge at the InterContinental Hotel San Diego, where he worked his way into a lead bartender position before a trip to Miami in 2021 would ultimately bring him to Area 31.

A Miami native, Michelle Draper brings six years of hospitality experience and a passion for creating memorable dining moments to her new role as Restaurant Manager at Area 31. Her commitment to hospitality has earned her two nominations for the prestigious INN-Key Award in 2022 and 2023 for her work in spa and recreational areas.

-- Morrissey Hospitality announced the promotion of three key leaders – Elizabeth Morrissey-Brown, Johnessa Hardyman and Amy Houston

Johnessa Hardyman will now lead financial operations as Vice President of Finance at Morrissey Hospitality. Since 2012, she has worked in nearly every accounting role, earning a Master’s in Accountancy along the way. Today, she leads Morrissey’s financial operations to ensure accuracy, efficiency, and forward-thinking decision making.

Amy Houston will oversee all marketing efforts as Vice President of Marketing & Communications. She brings more than 20 years of experience in marketing, hospitality, and ensuring brand integrity. She is a Professional Certified Marketer (PCM).

Elizabeth Morrissey-Brown has been promoted to Senior Vice President. Her passion for hospitality took root at a young age, as her father founded Morrissey Hospitality. With more than 20 years of experience in the hospitality industry, Elizabeth previously worked at New York’s Waldorf Astoria and Johnson Brothers Liquor Company, before returning to the family business in 2018. For the last four years, Elizabeth worked as Vice President of Business Development and Marketing for Morrissey.

YELLA’S INDULGENT COMFORT FOODS MAKE CAMPUS DINING

EVEN MORE POPULAR

SCOOP heard that college life just got tastier! Yella’s is the coolest new hangout across the country, serving up retro vibes, indulgent eats, and a menu as quirky as a roommate’s study habits. With eleven campus dining halls already on board, this all-American concept is shaking up the college food scene.

“Yella was my grandfather, who earned his nickname from his loud, energetic calling at New Jersey dance halls in the 1930s and 1940s,” says founder Joe Lorenzo. “He had a passion for great food and unforgettable experiences, and that’s exactly what we’re bringing to Yella’s.”

For students in search of satisfying comfort food, Yella’s is the ultimate destination. Its menu is packed with high-quality ingredients that leaves students and faculty craving more! The handspun milkshakes have instantly become a campus favorite, while the Jersey Smash Burger and variety of crispy chicken sandwiches offering something for every taste. Yella’s deli-style sandwiches are piled high with premium, hand-sliced meats and cheeses, and Yella’s signature cheesesteaks—like the Grandpa Joe, Benny Brown, and Fat Angelo (named after beloved family members)—tell a rich story while delivering bold flavors. Yella’s offers jumbo tenders and wings, complemented by sweet potato waffle fries, crispy onion rings, and famous Yella’s Secret Sauce, ensuring every meal is a memorable experience. Students rave about the unbeatable taste, quality, and variety of the Yella’s menu. “We’re like your favorite professor – approachable, a little eccentric, and totally unforgettable,” says John Kim, Director of Operations. “Except instead of pop quizzes, we are serving up delicious food for almost every craving.”

With 11 campus locations including Syracuse University, Montclair State University, Marist University, Yella’s

has become a staple for students seeking a taste of home and stressrelieving indulgence.

The numbers say it all. Yella’s outperforms other national brands in both traffic and sales at every campus location. “College foodservice directors appreciate our team’s ability to seamlessly replace an underperforming food hall and train staff over semester break, creating a great surprise for students to experience Yella’s when they return,” says Lorenzo. “Fitting Yella’s into an existing foodservice space can be done quickly and inexpensively”.

For college foodservice directors who are ready to shake things up on their campus, contact John Kim at info@yellas.com or visit Yellas.com for more information. Yella’s is always hungry for new opportunities (and a Yella Submarine).

EINSTEIN BROS. BAGELS DROPS A COUNTRY HIT WITH NEW BAGELS & GRAVY EGG SANDWICH

SCOOP heard that Einstein Bros.® Bagels is taking breakfast to the big stage with the debut of its Country Bagels & Gravy Egg Sandwich—a creation so good, it inspired its own country song. Introducing “Forget the Fork,” the brand’s first-ever original single and music video, celebrating the joys of a fork-free, on-the-go take on biscuits & gravy. Made with a fresh-baked Country Sausage Gourmet Bagel, fresh-cracked eggs, crispy bacon, savory pork sausage, melted cheddar, and a Country Pepper Cream Cheese shmear, this Southerninspired sandwich delivers all the comfort of biscuits & gravy—minus the mess. To bring the anthem to life, Einstein Bros. tapped comedy duo Avery Pearson and Jeremiah Watkins of Thousand Percent Productions to craft a twangy, tongue-in-cheek tribute to breakfast done right. The result? A high-production music video featuring cowboy hats, a human-sized bagel suit, and a tune that might just be country’s next big hit. Now available at Einstein Bros. Bagels locations nationwide, the Country Bagels & Gravy Egg Sandwich is best enjoyed alongside the savory sounds of “Forget the Fork,” streaming on Spotify. Fans are invited to share their #ForgetTheFork moments for a chance to be featured.For more, visit Einstein Bros. Bagels or follow along on social, or their homepage: https://www.einsteinbros.com/forget-thefork-country-music-single-out-now/

HOW ONLINE CULINARY TRAINING IS RESHAPING THE INDUSTRY WITH ROUXBE’S DIGITAL PIVOT

The restaurant and foodservice industry has always been built on hustle, but today’s labor environment demands more than speed—it demands strategy. With talent harder to come by and costlier to retain, operators are no longer just looking for bodies on the line. They need skilled, adaptable team members who can deliver quality, efficiency, and consistency in an ever-evolving market.

Training and education have emerged as the key differentiators in a sector where margins are razor-thin, and labor turnover is a constant threat. The old model of “learn on the job” is no longer enough. Operators must now invest in continuous learning solutions that deliver real ROI—developing both entry-level cooks and long-term team members into skilled professionals capable of growing with the business.

The way people consume training and education today has fundamentally changed. Digital platforms, ondemand content, and mobile-first experiences have set new expectations for how information is delivered and absorbed. This shift has created a challenge for traditional culinary educators, many of whom have struggled to translate tactile, hands-on cooking instruction into effective online formats.

“One of the mistakes many institutions make is assuming you can simply move classroom content online and expect it to work,” said Ken Rubin, Chief Operating Officer of Rouxbe, the industry’s leading online culinary training platform. “You really have to understand the learner’s environment

and the digital experience if you want to make it effective.”

Rubin, a seasoned educator and food systems expert, saw this gap early. With a background in both culinary arts and pedagogy, he understood that digital training wasn’t just about filming cooking demos—it was about creating an entirely new experience, one that could mirror the rigor of in-person education while offering the flexibility and scalability the industry urgently needed.

Founded with the vision of making professional-grade culinary education accessible to everyone, Rouxbe has developed a platform that combines interactive modules, practical assignments, and personalized chef feedback. Their programs offer hundreds of hours of content covering everything from basic knife skills to plant-based cuisine, global flavors, food waste reduction, and more. “We built Rouxbe

not as tech people who thought food was cool, but as food educators who saw a real need for better online training,” he added. “That perspective has been critical in designing something that actually works in the field.”

Unlike platforms that focus on celebrity chefs or entertainment-driven learning, Rouxbe is squarely focused on results. “When someone uploads a knife skills activity, they get a custom response from a real chef—not an AI,” Rubin noted. “That feedback might include something like, ‘Great job on your julienne, but your dice could use more uniformity.’ That interaction builds skill and confidence, and it also creates a culture of continuous learning.”

This personal feedback loop is central to Rouxbe’s approach. Every learner becomes part of a community, receiving encouragement, correction, and recognition. That level of human

“Organizations can’t operate the way they used to and still be successful — they need a culture of ongoing education.” — Ken Rubin, Rouxbe

connection—often missing in online training—is what drives engagement and progress.

Beyond feedback, Rouxbe also verifies competencies through skill submissions and visual demonstrations. Learners don’t just pass a quiz—they show their work, receive scores, and build portfolios of evidence they can use to advance their careers. “You can actually show, in an evidence-based way, that you don’t just understand sautéing—you can demonstrate it,” Rubin detailed. “That’s huge for both learners and employers.”

For operators, Rouxbe’s platform is more than a training tool—it’s a workforce development engine. It helps recruit motivated employees who want to learn, keeps team members engaged through career progression opportunities, and creates clear advancement paths tied to performance and completion. “We’ve structured programs so that if someone completes a certain level, they might receive a raise, new tools, or be eligible for promotion,” Rubin outlined. “That’s how you build retention—not just with money, but with recognition and real growth pathways.”

Some Rouxbe clients tie training completion to certification, bonuses, or even mentorship programs. Others use Rouxbe to deliver onboarding modules, cross-training content, or custom curriculum aligned with brand standards. Enterprise clients include major players like Marriott, Compass Group, the U.S. Navy, and leading senior living groups. Each deployment is customized to meet the needs of the organization—whether that means scaling basic culinary instruction across hundreds of units or creating advanced training for specialcontinued on page 126

3. Provide the Right Tools and Training for Success

A Forbes survey found that 28% of employees leave within 90 to 120 days due to inadequate training and support. Without investing in proper onboarding, businesses end up repeating the hiring cycle—wasting valuable time and resources.

Avoid inconsistent training by implementing:

• Online Learning Platforms: Standardized training videos ensure consistent and accurate information delivery.

• Structured Mentorship Programs:

HONEY RECIPE COMPETITION

presentation. The top four recipes will be selected and announced this July 2025.

Prizes

• First Place: $2,500 cash prize + entry into the grand champion competition, including (2) passes to CIA Menus of Change, courtesy of FOODWORKS.

• Second Place: $1,500 cash prize.

• Third Place: $500 cash prize.

• Fourth Place: $500 cash prize. For more information and to follow

from page 86 SENA 2025

This is a serious win for both retailers and distributors. Fortune Oysters has made premium Canadian oysters more accessible than ever with sleek, leak-proof packaging that's ready for retail shelves. Shoppers can now grab 12- or 24-count packs of high-quality cocktail-sized oysters from Nova Scotia! Perfect for a dinner party or a spontaneous seafood moment. And for those in food service, say goodbye to bulky 100-count boxes: Fortune is rolling out 2 x 50-count case-ready packs, ideal for restaurants and wholesale buyers. The packaging is fresh, fun, and fridge-friendly—and with Atlantic oysters staying fresh for up to 30 days post-harvest, the only question is… why wait? As an oyster specialist, I’m all over the convenience of giving the gift that keeps on giving! Contact: info@fortuneoysters.ca

Assign mentors to provide hands-on guidance, rather than relying on informal peer training.

• Flexible Training Formats: Use a mix of video tutorials, interactive workshops, and peer-led sessions to enhance retention and engagement.

4. Commit to Ongoing Employee Development

Onboarding isn’t a one-time event— it’s a continuous process. Studies show that employees forget 90% of their training within six months, making ongoing learning essential.

Successful companies, like Starbucks, use a 70/20/10 learning model:

• 70% of training comes from handson experience.

• 20% is through mentorship and peer feedback.

• 10% is from formal training sessions.

While this model works for Starbucks, businesses should tailor their approach to fit their needs. The goal is to create a culture of continuous learning and professional growth, ensuring employees feel valued and engaged.

Final Thoughts

A well-designed onboarding program accelerates employee productivity, strengthens workplace relationships, and sets clear expectations from the start. Investing in your employees' growth from day one doesn’t just reduce turnover—it builds a committed, highperforming team.

How does your company approach onboarding? What was your best experience joining a new organization? Share your thoughts in the comments! #gopineapple

along on this national culinary journey, visit https://www.foodworks.org/ or follow @foodworkslocal on social media for behind-the-scenes recipe development and winner announcements.

About FOODWORKS: FOODWORKS partners with unique local restaurants, providing them with operating space in office buildings, retail developments, universities, and other dining venues. FOODWORKS restaurant partners in-

and honey products through research, marketing and promotional programs. The Board's work, funded by an assessment on domestic and imported honey, is designed to increase the awareness and usage of honey by consumers, the foodservice industry and food manufacturers. The ten-member-Board, appointed by the U.S. Secretary of Agriculture, represents producers (beekeepers), packers, importers, and a marketing cooperative. For more information, visit www.honey.com. from page

COX Frozen Key West Pink Shrimp

The only ingredient on this package is wild caught shrimp! Local, and proudly American, COX Seafoods is reeling in their newest addition: wildcaught, flash-frozen Key West pink shrimp with zero additives or preservatives. With clean-label appeal and true traceability, this is a product both chefs and conscious consumers can get behind. These sweet, succulent pinks are a personal favorite—and a great example of why investing in wild, local seafood is worth it.

Food service orders come in 4/5lb. bag of IQF Shrimp across all species; Key West Pink, Gulf White, and Gulf Brown. COX’s lineup of sea-licious packaged frozen wild shrimp is widely available at major stores like Stop & Shop, Costco, Giant Eagle, Kroger, and more. Pro tip: don’t walk away from your shrimp! Their best feature is the

clude neighborhood restaurants and women- and minority-owned businesses that share its commitment to quality, sustainability, and community engagement. For more information, visit https://foodworkslocal.com or follow @foodworkslocal on Instagram and Facebook.

About the National Honey Board

The National Honey Board (NHB) is an industry-funded agriculture promotion group that works to educate people about the benefits and uses for honey

sweet juicy flavor! Contact: Daniele LaJeunesse at: Sales@coxseafood.com

From flavor-forward innovations to clean-label commitments, the new products at Seafood Expo North America show a market that continues to evolve with consumers in mind. Whether you’re sourcing for retail, foodservice, or your own dinner table, this year's showcase brought plenty of reasons to dive in. They all get the Fishionista® stamp of approval. I’m seriously rethinking my Holiday list!

How the Seafood Excellence Awards happen:

The 2025 winners were selected from a group of 11 finalists during a live judging on the first day by a panel of seafood buyers and industry experts from the retail and food-service industries. This year’s judges included Paul

Chapman, VP of Seafood with Stop & Shop; Kimberly Price, Procurement Supervisor with C&S Wholesale Grocers; and Josue Avila, Sr. Procurement Category Manager with The Cheesecake Factory. The new products are judged based on several criteria, including uniqueness and appropriateness to the market, taste profile, market potential, convenience, nutritional value and originality.

Out of a total of 68 entries, 11 finalists were previously selected through a screening of market-ready products participating in the Seafood Expo North America New Product Showcase. The New Product Showcase features seafood products, condiments and culinary dishes that have been introduced in the past 18 months to the North American market and by companies exhibiting at this year’s expo.

ployers should check with their insurance carrier to ensure they have all required workers’ compensation coverage. Additionally, employers should ensure they have clear workplace policies explaining workers’ compensation protection to their employees, as well as providing specific contact information for employees to report workplace injuries or events that may be covered. Finally, managers should be trained on all employer policies for workers’ compensation and know where to direct employees if they have questions the managers cannot answer.

Second, employers then need to review their own policies to ensure they are providing a workplace that will not create the “extraordinary work-related

from page 90

for smaller operators or non-traditional venues to offer fried food.

AutoFry eliminates this barrier with its ventless design. Each unit comes with a built-in ANSUL fire suppression system and multi-stage filtration, making it safe to use without an external hood. That means you can add a full fry station anywhere—c-stores, breweries, food trucks, and even inside retail shops—without the added expense or permitting headaches.

2. Reduce Labor Costs with Automation

Labor continues to be one of the most difficult costs to control in today’s market. Hiring and retaining skilled back-ofhouse staff is a constant struggle, especially with increased wage demands and high turnover. AutoFry directly addresses this issue through automation.

Operators don’t need a fry cook or kitchen veteran to operate AutoFry. The system is as simple as loading the food, pressing a button, and letting the machine do the rest. It automatically lowers, cooks, and dispenses the food—no supervision required. This not only reduces training time but allows staff to focus on other tasks, effectively multiplying your team’s efficiency without increasing payroll.

stress” covered by the law. In order to do so, employers need to make sure they are putting a stop to any behavior that may be considered intentional and would fall outside the scope of workers’ compensation. This means having a written complaint procedure that is distributed to all employees, providing information to employees on how to report workplace situations that are creating a difficult work environment (this may also include discrimination). These complaints must be timely investigated and addressed by the employer. Also, employers should train their managers on this topic so managers can be the front line to identifying and stopping this type of behavior before it becomes a larger issue.

3. Smaller Footprint, Bigger Menu

With real estate prices rising, operators are under pressure to do more in less space. Whether you're working in a 1,000-square-foot pizza shop or a 300-square-foot kiosk, every inch matters. AutoFry was designed for compact spaces, allowing businesses to add highmargin fried foods—like wings, fries, onion rings, and churros—without reconfiguring their kitchen or expanding their footprint.

Adding fried items to the menu is a proven way to increase average ticket size, and with AutoFry, it can be done without hiring a full kitchen crew or investing in expensive infrastructure.

4. Electric Efficiency

Unlike traditional gas-powered fryers, AutoFry runs on electricity. This offers several advantages: easier installation, lower emissions, and greater control over energy usage. As more cities and states push toward electrification, AutoFry’s energy-efficient operation positions it as a forward-thinking investment that aligns with emerging sustainability standards.

the Midea Commercial Microwave and less than a minute later it’s ready to join the main on that plate and then “IN THE WINDOW”! That means you’re saving on utility costs while still delivering topquality and consistent food.

Of course, microwaves aren’t magic— they require care and understanding. For example, did you know the FDA food code requires food cooked in a microwave to be covered, especially if it’s raw? Covering doesn’t just meet safety standards; it also traps steam, which helps with even cooking and keeps the microwave clean. And maintenance is key. A poorly maintained microwave won’t perform at its best. Make sure your team knows how to clean and inspect

the equipment regularly.

If all this sounds overwhelming, don’t worry—that’s what I’m here for. My team at Midea is ready to answer your questions, provide hands-on training, and help you make the most of your microwave technology. Whether you’re a small café or a high-volume restaurant, we’ll show you how to turn your microwave into a true kitchen ally.

At the end of the day, my mission is simple: I want you to see Commercial microwaves not as a backup plan but as a powerhouse tool that enhances your kitchen’s efficiency, profitability, and customer satisfaction. Give us a call at 973-459-6357, and let’s get started.

Plus, the unit’s enclosed design helps maintain consistent oil temperatures, reducing waste and improving cooking consistency—leading to better food quality and lower operating costs over time.

Real-World Applications

The versatility of AutoFry makes it a go-to solution across a wide range of operations:

• Pizza shops can add wings, fries, or funnel cake fries to boost revenue without adding staff.

• Convenience stores can expand hot food offerings to compete with QSRs and increase traffic.

• Breweries and taprooms can serve crave-worthy bites without the need for a full kitchen.

• Ghost kitchens and food trucks can operate lean, scalable models while offering fried favorites.

A Smarter Path Forward

The economic challenges facing today’s foodservice operators aren’t going away overnight. But with the right tools and strategies, it’s possible to navigate this new landscape with confidence. Foodservice minimalism isn’t about cutting corners—it’s about cutting waste, cutting complexity, and cutting costs, all while delivering great food and a great customer experience.

Don’t forget to see the AutoFry in action at Booth #13508 at this year’s National Restaurant Show in Chicago! To learn more about how ventless kitchen equipment can benefit your business, visit mtiproducts.com today!

complements the dining experience.

Touchless technology and prioritizing cleanliness

Restaurant diners expect a high standard of cleanliness, and technology is playing a growing role in delivering it. Touchless faucets, soap dispensers and flush mechanisms not only enhance the guest experience but also minimize the spread of germs.

All T&S WaveCrest faucets include a hidden sensor for touch-free operation, a .5 GPM non-aerated spray that conserves water without sacrificing performance and below-deck electronics that protect components while maintaining a clean, streamlined look. Plus, WaveCrest soap dispensers feature top-fill functionality for easy refilling and a sensor-activated system promoting hand washing.

Sustainable solutions are a must

Upscale doesn’t mean excessive. Luxury today is about sustainability. Water-efficient restroom fixtures, such as low-flow faucets and automatic shutoff sensors, contribute to water conservation while reducing operational costs. T&S Brass is a leader in eco-friendly commercial restroom solutions, offering a variety of products designed to minimize water waste without sacrificing performance.

The

finishing touch: restroom maintenance and presentation

An upscale restroom is only as good as its maintenance routine. Regular cleaning schedules, fully stocked amenities and quick response to maintenance issues are equally important. A leaky faucet or an empty soap dispenser can quickly diminish a guest’s perception of quality, leaving them to wonder what the kitchen must look like if the bathroom is unkempt.

Beyond cleanliness, providing premium restroom essentials like luxury soap and scent diffusers elevates the guest experience and leaves a refined impression. Every detail should align with the restaurant’s commitment to excellence.

Don’t forget the restroom

A great restaurant serves more than just good food; it creates a memorable experience. A clean restroom with an aesthetically pleasing ambiance reinforces the quality, care and hospitality that define a dining destination, and that includes an upscale restaurant or a QSR burger concept alike.

By investing in high-quality fixtures, touchless technology and thorough maintenance, restaurants can make a long-lasting impression in an unlikely place: the restroom! A small change can make a big impact — one diners will notice, appreciate and remember long after their meal.

T&S Brass is committed to providing quality, durable restroom solutions that enhance guest experiences while prioritizing hygiene and sustainability. Learn more about how our cutting-edge fixtures can help elevate your restaurant’s restrooms. Visit T&S Brass today at www.tsbrass.com.

T&S Brass and Bronze Works, Inc. has been a leader in providing innovative equipment solutions to the foodservice and plumbing industries for more than 75 years — since 1947 — when it developed the first pre-rinse unit. Today, with facilities on the east and west coasts of the U.S., in Shanghai, China and in Europe, T&S leads the way in environmental initiatives from eco-friendly manufacturing processes to development of award-winning water- and energy-conserving products. T&S is among the first commercial plumbing manufacturers to be registered by UL to ISO 9001 Certification, the most stringent a corporation can receive.

Unity’s design features a fluted handle and a gently rounded tip, elements that work together to create a sense of structured beauty. The pattern’s classic symmetry feels grounded and dependable, offering a traditional look with just enough subtlety to feel current even today.

A favorite among many restaurateurs and hoteliers, Unity’s masculine edge and timeless sophistication make it a go-to pattern for a wide range of dining settings — from upscale steakhouses to grand hotel ballrooms. Whether used to set a formal banquet table or a cozy private dining room, Unity delivers a strong design statement without overwhelming the table.

Its enduring appeal proves that good design doesn’t need to shout — it simply needs to stand the test of time.

Elevate Your Table with Oneida

Updating your flatware doesn’t have to mean chasing trends. Choose

designs that have proven their place at the table — choose Oneida. With enduring quality and iconic style, Oneida flatware brings tradition, elegance, and originality to every setting. As a cornerstone brand of 1880 Hospitality, the company is continuing to invest in Oneida Flatware. From new and innovative launches for foodservice to supporting long lived collections already on your table, 1880 Hospitality is proud to be a part of your dining journey. Oneida has been trusted by generations — and when you set the table with Oneida, you're not just keeping up; you're leading the way.

To view these collections and more, or request free samples visit us at 1880Hospitality.com .1880 Hospitality is a collection of historic and enduring brands that have been gracing tables for over 100 years. We are here to help foodservice operators design the dining experience with flatware, dinnerware, storage and transport and select smallwares solutions.

BOOTH #4058

businesses with broken menu links or hours that haven’t been updated in months,” Landsman said. “That’s lowhanging fruit they could fix today.”

As for special promotions like limitedtime offers (LTOs), restaurants can use Google Posts to push these out, adding photos, descriptions, and even links to order. Social media content tied into your profile will show up in relevant search results as well. “We’ve made it possible to reuse content across plat-

Strategy Outline: How to Build a

Search-Focused Plan Using Google’s Portfolio

1. Start with Your Google Business Profile

• Claim or verify your business on Google Search and Maps.

• Add accurate hours, phone, address, and links to menus.

• Tag key attributes like vegetarianfriendly, wheelchair-accessible, or outdoor seating.

2. Use Google’s AI Menu Tool

• Upload a photo or PDF of your menu.

BRAND CONSISTENCY

essentially restart this recognition process with each inconsistent touchpoint. Studies show that consistent presentation of a brand increases revenue by an average of 23%.

Lack of Customer Trust

When your online promise doesn't match the in-person experience, customers feel misled. A survey by Lucidpress found that 68% of consumers say consistent branding makes them more likely to trust a business. This trust is particularly crucial in the restaurant industry, where customers are literally ingesting your product.

Reduced Brand Loyalty

Loyal customers spend 67% more than new ones, making keeping them

forms or tailor it specifically for Google, whatever is most convenient for the business,” Landsman said.

Staffing shortages are another pressure point for many operators. While Google doesn’t currently offer a built-in hiring feature through Business Profiles, Landsman said that operators could use Google Posts or ad campaigns to share job openings. “I” she added.

And for those who feel overwhelmed trying to manage this on their own,

• Let Google structure it into a searchable digital menu.

• Add photos of menu items and flag dietary options.

3. Optimize Visual Content

• Add high-quality photos and videos that show your vibe.

• Include pictures of the space and dishes.

• Upload regularly to keep things fresh.

4. Connect Social Accounts

• Link Instagram and Facebook.

• Let Google pull that content into search.

• Use this to highlight events, specials, and promotions.

5. Enable Online Ordering and Reservations

from page 88

critical to you profitability. Brand inconsistency makes it harder for customers to form an emotional connection with your restaurant, which directly impacts repeat business.

Weakened Competitive Advantage

In saturated markets where numerous restaurants offer similar cuisine or price points, consistent branding helps you stand out. Without it, you become just another forgettable option in an overcrowded marketplace.

Creating a Framework for Brand Consistency

To maintain consistency across all touchpoints, successful restaurants develop:

1. Brand guidelines that document vi-

Google partners with a network of listings management companies and pointof-sale systems , whose platforms often feed data directly into Google, helping restaurants stay current with minimal lift.

“We’ve tried to make it as easy as possible,” Landsman concluded. “You can manage your profile directly, or work with a partner who integrates with our API. The most important thing is not to ignore this. Because people are search-

• Integrate with Toast, Square, OpenTable, or Resy.

• Let customers book or order right from your profile.

• Mark preferred providers and customize links as needed.

6. Leverage Google Posts

• Highlight LTOs, events, and new dishes with Google Posts.

• Include action links to reserve or order.

7. Respond to Reviews

• Treat reviews like public feedback— good or bad.

• Engage thoughtfully to show care and professionalism.

8. Manage Multi-Location Listings Efficiently

ing—and if you’re not showing up, your competition probably is.”

To get started or learn more about how Google can support your restaurant or foodservice business, visit the Google Business Profile Help Center, follow @ GoogleSmallBiz and @googlemybiz on social media, or subscribe to the official newsletter. Operators can also schedule a 1:1 session with a Google Small Business Advisor for tailored support.

• Use Google’s multi-location tools or work with API partners.

• Ensure consistent branding while tailoring to local needs.

9. Educate and Empower Your Team

• Assign someone internally or hire a third-party service to manage the profile.

• Schedule regular check-ins to keep content fresh.

10. Stay Updated on New Features

• Subscribe to the Google SMB Newsletter

• Follow Google Small Business on LinkedIn, Facebook, or YouTube.

• Join webinars and use the Google Business Profile Help Center for how-tos.

sual standards, voice, and values

2. Content calendars that ensure cohesive storytelling across platforms

3. Educate your staff how to embody the brand in all customer interactions

4. Regular audits that identify inconsistencies before they become problematic

Conclusion

In today's integrated dining landscape, customers expect seamless experiences that flow naturally from their online discovery to their in-person enjoyment. By maintaining consistent branding across your online presence, social media, and physical space, you create a recognizable identity that builds trust, fosters loyalty, and ultimately drives sales.

Remember that brand consistency

isn't about rigidity—it's about creating a cohesive story that customers can connect with, regardless of where they encounter your restaurant. When every touchpoint reinforces your core identity, you transform casual diners into loyal brand advocates who not only return themselves but bring others along with them.

If you want to check out a few of my team’s favorite examples: instagram.com/osteriarenata instagram.com/casamecafe/ instagram.com/terraincafe

For hospitality brands searching to discover their voice, shape their identity, and leave a lasting impression, learn more about Box 8 at https://www.box8creative.com/

difference. There’s no need to switch between multiple products or add an extra rinse cycle after sanitizing. Just spray, wait, and wipe. Surfaces are clean and ready to use again in minutes. “In environments like commercial kitchens where speed is critical, fantastik® No-Rinse delivers broadspectrum efficacy in a single-step application,” noted Dr. Hines. “This eliminates the need for multiple products and simplifies the sanitation workflow.”

Its speed is another major advantage. fantastik® No-Rinse sanitizes in just 60 seconds and disinfects in four minutes when used according to label directions. This allows operators to turn over prep areas, food contact surfaces, and hightouch zones quickly—without compromising cleanliness or safety.

“Time-to-clean metrics are a key performance indicator in our testing protocols,” detailed Dr. Hines. “Reducing dwell time without sacrificing antimicrobial efficacy helps facilities maintain compliance and throughput, even under staffing constraints.” The result is less downtime, faster workflows, and the ability to keep up with customer demand.

Another key benefit is its ease of use, which directly reduces training time. Because the product is ready-to-use, there’s no need for dilution, mixing, or measuring. This not only eliminates the risk of dilution error but also simplifies training for new or temporary staff. Anyone can pick it up, learn it in minutes, and use it confidently.

“Ease-of-use is not just a convenience—it’s a parameter for our RD&E,” outlined Dr. Hines. “Products that re-

quire less cognitive load and fewer steps improve user compliance, reduce error rates, and enhance hygiene outcomes.”

The formula is also beneficial, because it removes the need to handle concentrated chemicals. This is especially important for businesses relying on a rotating workforce or part-time help. A simple, consistent product helps keep everyone on the same page and ensures the job gets done right, every time.

What sets SC Johnson Professional apart is the trust and reputation it has built over decades. The company’s track record for quality and innovation is recognized across industries, from hospitals to hospitality. Its products are designed with real-world users in mind, combining scientific rigor with practical usability. “Our RD&E efforts consistently prioritize efficacy, formulation integrity, and real-world usability,” concluded Dr. Hines. “fantastik® No-Rinse represents an advancement in surface hygiene technology—engineered to meet evolving regulatory and operational demands.”

For foodservice operators and distributors looking to simplify operations and respond to labor challenges, fantastik® No-Rinse offers a smart solution. It checks every box: fast, effective, easy to use, and designed to perform under pressure. With fewer products to stock, less training required, and fast turnaround times, it helps kitchens operate cleaner, smarter, and more efficiently.

To learn more about fantastik® NoRinse Disinfectant & Food Surface Sanitizer—and how SC Johnson Professional can support your cleaning strategy—visit www.scjp.com.

Sons, Penning’s Farm Cidery, Monkey Joe’s Coffee, and many more.

You received rave reviews at Mill House Brewing Company, why did you choose to open The Ridge by Mill House in Highland, NY?

Mill House Brewing Company opened in 2013, and we hit the ground running. It was before the craft beer boom hit so we were one of the only craft breweries locally, and the first one providing culinarian food. While Mill House is still highly successful almost 12 years later, we serve sophisticated pub-style comfort foods that pair well with craft beer that we brew in-House in a casual yet designed high-paced environment. The Ridge is more focused on slowing down your experience. We wanted to create a space where you can enjoy your company and just take some time to yourself in this extremely chaotic world. With a beautiful view of the Shawangunk Mountain Ridge, it’s the perfect place to just stop, look around and truly enjoy your experience in the here and now.

How is the cuisine different at The Ridge by Mill House from Mill House Brewing Company? Tell us about the cuisine, the beverage program and what’s on the menu at The Ridge by Mill House.

The Ridge offers an exceptional dining experience while still being obtainable and approachable. You can find items that you haven’t seen on menus around here like Braised Oxtail Crêpes, Swordfish Veracruzana and our Ridge Burger, which is crafted with bison and in-house dry aged beef. It’s a menu that while it may not cater to everyone, it definitely caters to those with open minds who are willing to explore new culinary options, and a great introduction to new flavors. We also offer more dietary conscious menu items for those who are gluten-free and vegetarian, with vegan options coming to future menus.

The cuisine choice was almost made out of necessity for the area. Highland, NY, isn’t known for its many food options so we wanted to bring a neighborhood restaurant with a focus on local throughout the menu and design to the area and give locals and tourists alike an outstanding experience they may not

expect for the area.

Tell us about your staff at The Ridge by Mill House.

Oh, our team is awesome. From Mill House to The Ridge, they all know the experience is the ultimate goal. From the moment a guest walks in, to the moment they leave, every single thing affects their visit, from the food and drink to the music playing and their service, as well as ambiance, comfort, parking and stocked bathrooms. Sounds crazy but we hear people rave time and time again about how every single aspect has been thought about and its reflected. Our team understands that and delivers time and time again. We have everyone here from locals and college students to seasoned veterans of the hospitality industry and those just getting their feet wet, and each one brings the Mill House Hospitality experience front and center.

What’s the vibe at the restaurant?

Think, grandpa’s old hunting cabin meets Upstate NY design with charm and whimsy. You’ll find some modern artwork of local places made by local artists next to vintage pieces sourced at local antique stores that were owned by local’s past. We wanted to create a place that felt familiar to everyone, a place of comfort and warmth, a place that you want to be in, spend time and stay a while. We had custom Pendleton curtains by a local seamstress (Oh Sew Perfect) who we’ve been working with for years for our aprons, wood boards custom made by a local artisan (Living Edge Designs) for our Dry Aged Steak for Two entrée that double as an art installation as they hang in the dining room awaiting their turn, and fun & funky wallpapers like the one that looks like an innocent camping in the forest scene but upon longer inspection has an alien and UFO abducting a camper.

Which POS system do you use? Toast.

Tell us about your catering business with Embers by Mill House. Embers by Mill House is our mobile wood fired catering portion of our business. Set in a 1968 Boyertown step van custom painted in colors from that time

period, we hit the road from April to November serving up wood fired pizzas, wings, seafood, pretzels, and more throughout the Hudson Valley region for private events. This will be our first year with the truck and we’re completely booked for our 2025 season already. Yeah, we know, we’re crazy. Opening a new restaurant and going mobile all in the same year, but to be in this industry you have to be at least a little bit nuts, right?

What’s your strategy for the restaurant to drive dine-in, takeout, and delivery business?

Right now, we’re focusing on dinein as we truly wanted to create not just a restaurant, but that concept of a familiar, comfortable place that you can retreat to. In all honesty, we don’t advertise. We have a dedicated person for all our marketing needs and she’s constantly promoting our businesses through social media, email marketing, SEO, events and so much more. Most of our business comes thru word of mouth,

press and just being consistent and cohesive in our marketing while listening to our guests wants and needs and making them feel like a part of this business, because let’s face it, without them we wouldn’t be here and growing, especially in a time when so many are forced to close their doors.

What’s your recipe for success? Share your tips and suggestions, best practices with our readers.

Consistency trumps everything. Seriously. I’m not saying it’s a cakewalk because it's far from it. There will be tears, anger, fear, happiness and the should I just throw in the towel? moments. Staying consistent, staying true to who you are as a chef, as a restauranteur, as a person, is the real success not only in your business but in yourself. Of course, things will need to change every now and again and people will come and go, but being able to adapt while keeping that consistency will truly set you and your business apart.

hensive operational audit offered at no cost. It looks at every part of the operation: from receiving and storage to prep, cooking, packaging, and sanitation. The program is tailored, thorough, and highly effective.

“We’ve had fast casual chains, healthcare systems, and even sports venues use Essential 8 to standardize their practices and improve compliance,” Lettero said. “They want to know: are we using the right tools, the right processes, and are we meeting board of health standards? That’s what we help answer.”

Consistency is also critical, especially for operators running multiple locations. BradyPLUS delivers national capabilities with local accountability. A single account manager coordinates across regions, making it easier to roll out new packaging programs or equipment upgrades system wide. That support has been a gamechanger for multi-unit groups seeking to control costs and present a unified brand.

“We’re one of the few national organizations that can give you scale, but still act local,” Lettero outlined. “Whether you have five locations or fifty, we can help you make smarter decisions, backed by data, and supported by on-the-ground service.”

That combination of product breadth, consultative expertise, and national consistency is what sets BradyPLUS apart. And as foodservice continues to change, the company is investing in its future—from IT systems that unify operations to ongoing associate training and category leadership.

“We’re not just growing for the sake of growth,” Lettero concluded. “We’re growing so we can better serve the people who trust us every day.”

Restaurant and foodservice operators looking to take the next step can explore BradyPLUS’s full capabilities—including beverage and equipment solutions—at bradyplus.com or by calling 877-788-PLUS.

*Book signings will take place immediately following the select culinary demos.

The Culinary Experience is presented by title sponsor CJ Schwan’s, supporting sponsor Ingredion, and official equipment providers Atosa USA, Inc., Hobart, Tramontina, Southbend, and Traulsen.

THE BEVERAGE ROOM: SESSIONS AND DEMONSTRATIONS

The Beverage Room, located in Lakeside Center Level 3, showcases leading mixologists, suppliers, innovative ingredients, and trending beverage products. Beverage experts will conduct live demonstrations and sessions on the Beverage Room Stage (Booth 11155) highlighting topics such as functional beverages, consumer-driven drink trends, profitable beverage training strategies, and emerging categories like botanical and savory cocktails. Session and demo highlights include:

Saturday, May 17

• What Consumers Really Want from Behind the Bar (10–10:45 a.m.)

◉ Dave Henkes: Senior Principal and Head of Strategic Partnerships at Technomic

◉ Julie Heseman: Director, Research & Insights at Technomic

• Botanical Beverages 101 (11:15–11:45 a.m.)

◉ Daniel Childs: Award-Winning Author, Founder at Slow Drinks Consulting

• Beyond the Buzz: Exploring the Exciting Frontier of Next-Gen Functional Ingredients(12:45–1:15 p.m.)

◉ Katie Thompson: Associate Account Director at Connections

• THC Beverages are Here to Stay. What to Know About the Emerging Category (2–2:30 p.m.) – Presented by Señorita

◉ Charles Bieler: Founder, Señorita / Owner & Winemaker, Bieler Family Wines

◉ Rick Schepp: General Manager, Beverages at Señorita

◉ Joel Gott: Founder, Señorita / Owner & Winemaker, Joel Gott Wines

• Behind the Curtain with AwardWinning The Violet Hour (3:30–4 p.m.)

◉ Karli Sandos: Bar Manager at The Violet Hour

Sunday, May 18

• Free-Spirited: The Modern NA/Low ABV Menu (11–11:30 a.m.)

◉ Casey Gamblin: Area Beverage Manager at Ithaka Hospitality Partners

◉ Jacob Hoop: Area Assistant Director, Food and Beverage at Ithaka Hospitality Partners

• Consistency in Every Cup: Simplifying Beverage Programs to Deliver on Speed and Quality (12–12:30 p.m.) –Presented by Finlays Solutions

◉ Don Noah: Senior Director - Food Service Sales, North America at Finlays Solutions

◉ Marisa Bouley: Finlays Solutions

◉ Emanuel (EJ) Sousa: Finlays Solutions

• Adult Beverage Trends Decoded: How to Choose What’s Right for Your Brand (3:30–4 p.m.)

◉ Graham Humphreys: CEO at The Culinary Edge

◉ Erica Holland-Toll: Culinary Director at The Culinary Edge

Monday, May 19

• Redefining Wine by the Glass: Maximize Profitability, Reduce Waste, and Improve Customer Experience (10–10:30 a.m.) – Presented by Coravin

◉ Greg Lambrecht: Founder & Inventor at Coravin

• Wine Sales Slump? Let’s Turn It Around (11–11:30 a.m.)

◉ Martin Beally: Master Sommelier & Beverage Director at Cooper’s Hawk Winery & Restaurants

• Sip, Sell, Succeed: Optimizing Vendor Knowledge in Your Beverage Training (12–12:30 p.m.)

◉ Audrey Benet: Director of Training at GuestCounts Hospitality

• Profit with Purpose: Unlocking the Boom in the Non-Alcoholic Beverage Market (2:30–3:15 p.m.)

◉ Daniel Childs: Award-Winning Author, Founder at Slow Drinks Consulting

◉ Beth Harbinson: Founder at Sobar

◉ Jerry Edwards: President and

Corporate Chef at Chef’s Expressions Catering and Consulting

• The Art of Savory Cocktails (3:30–4:00 p.m.)

◉ Katie McCourt: 2024 Speed Rack Midwest Champ, Bartender at The Hoxton Hotel

Tuesday, May 20

• A Journey Through the Exciting World of Potable Bitters (11–11:30 a.m.)

◉ Danny Shapiro: Co-Founder at Scofflaw Group

• Unlocking the Flavors and Fun of Beer and Cider Cocktails (12–12:30 p.m.)

◉ Michelle Foik: Co-Owner at ERIS Brewery & Cider House

The Beverage Room Stage’s official glassware provider is Libbey.

Access to all demos and sessions in The Culinary Experience and The Beverage Room is part of the on-floor programming available with a general Expo badge. Connect with the Show

online on Facebook, Instagram, and LinkedIn for event updates.

About The National Restaurant Association Show: Awarded by Trade Show Executive as the 2024 Gold 100 Grand winner of the largest trade show managed by an independent organizer, the National Restaurant Association Restaurant, Hotel-Motel Show® is the Western Hemisphere’s most influential foodservice event showcasing industry innovations and trends. Each year (starting in 1919), the Show brings together restaurant operators and foodservice professionals for four days of celebrity-led demos, exhibits, sampling, education, and networking. The Show unites a global community and enables exploration of the latest advancements in food, beverage, equipment, technology, and solutions driving the industry forward. The Show is owned and operated by Informa in partnership with the National Restaurant Association. Visit www.nationalrestaurantshow.com for more information.

ucts are suited to a range of kitchen setups, whether in new construction or retrofit projects. These solutions are designed with longevity and convenience in mind, using corrosion resistant materials that reduce maintenance needs while enhancing durability. One standout is the Endura XL series, available in models ranging from 75 to 150 GPM, offering exceptional FOG separation efficiencies and proven performance backed by third party performance testing. Designed based on detailed user feedback, the XL units have redefined expectations in the category.

Another innovation from Endura is the Lo-PRO system, ideal for compact spaces where footprint is limited but grease management remains a priority. The Lo-PRO is tailored for tight, on-floor applications without sacrificing efficiency. In addition to FOG control, Endura also addresses solids management through its Solids Interceptors line. These systems prevent debris and solids from entering the drainage system, protecting the integrity of the grease inter-

ceptor and minimizing the risk of blockages that can lead to costly back-ups. Endura units are designed with operation and maintenance top of mind. Many of the units feature innovative solutions such tool free latches for access, integral lid seals to prevent odors, and all the components are designed to be easily removed for cleaning and service. The smooth nature of the thermoplastic reduces the risk of stuck on waste which makes cleaning easy. Monitoring systems are also available which take the guesswork out of scheduling regular maintenance.

For restaurant operators, foodservice distributors, and plumbing professionals looking to streamline their approach to grease management, Endura by IPEX delivers performance and peace of mind. To learn more about Endura grease management systems or to request technical guidance, reach out to Stephanie Heffernan, P.Eng., CPDT, Senior Applications Engineer at IPEX by Aliaxis, via email at stephanie.heffernan@ipexamerica.com or visit www.ipexna.com.

showed we could” Jesse noted when talking about the durability and reliability of the HURRiCHiLL line of blast chillers. More importantly, there is an entire service support system that stands behind it.

Notably, American Panel is preparing to launch a live video troubleshooting platform to support service technicians in the field. The idea? Real-time walk-throughs with in-house experts to diagnose and fix issues faster, minimizing downtime and ensuring food safety isn’t compromised during repairs.

“It’s about speed, clarity, and getting systems back online without guesswork,” Erskin added.

This isn't about shipping equipment and calling it a day. From pre-construction to commissioning to service calls years down the road, American Panel is in it for the long term. “Nothing we do is short-term,” Erskin concluded. “That’s why when operators open their next location, we want American Panel to be the first name they think of.”

Customization is the hallmark of American Panel. Whether it’s shaping a walk-in to fit an unusual architectural space or integrating advanced monitoring tech into a consultant’s spec, flexibility is baked into every project. That hands-on approach extends throughout the planning, installation, and support process. “Our goal is to make it easy for the consultant to spec us, simple for the dealer to install us, and seamless for the operator to run us,” Erskin outlined.

Operators, consultants, and dealers can get detailed information on American Panel’s walk-in and blast chilling solutions by visiting www.americanpanel.com. There you’ll find spec sheets, instructional videos, and direct contact info for your local rep. You can also call their main office at 1-800-3273015 to speak directly with a territory manager.

Whether you’re planning a new kitchen or upgrading your cold chain strategy, American Panel is ready to help you do it right — and keep it safe.

ized diets in healthcare kitchens. “The Navy’s Military Sealift Command uses Rouxbe for hands-on training, while Marriott is looking for highly scalable, multilingual programs they can deploy across multiple properties,” Rubin said. “That’s why our Culinary Foundations program is offered in five languages and includes a techniquebased approach to building core culinary competencies. Other programs include baking and pastry, food waste management, and sustainability.” What sets Rouxbe apart from other attempts at online culinary education is its digital-native mindset. The platform wasn’t retrofitted from a classroom—it was built from the ground up for online learners, with multilingual support, mobile access, and employer integration at its core. “We’ve always been online-first. We didn’t try to retrofit a brick-and-mortar curriculum to the web,” Rubin concluded. “That’s why we could prioritize things like

translation, data security, and measurable outcomes from the very beginning.”

Their video content, for example, avoids personality-driven narratives and flashy chef cameos. Instead, it focuses on technique, consistency, and clear instruction—elements that translate across borders, languages, and experience levels. And that neutrality has paid off. Rouxbe now supports culinary learners in more than 180 countries, with content available in English, Spanish, French, Arabic, and Mandarin.

As the food landscape evolves, so does Rouxbe’s curriculum. Rubin’s team is already expanding into areas such as dietary modification for eldercare (including textured diets for dysphagia), advanced plant-based modules, and global culinary mashups that reflect today’s diverse menus. “The idea of a restaurant being just Northern Italian doesn’t hold up the way it

used to,” Rubin said. “Cooks need to be adaptable. They need to understand how to culturally curate dishes, navigate global flavors, and respond to consumer expectations around sustainability and health.”

Other upcoming focuses include electric vs. gas kitchen transitions, reducing food waste through SKU consolidation, and mastering crossfunctional culinary competencies that allow cooks to operate more like Swiss Army knives—versatile, efficient, and indispensable.

Rouxbe’s model isn’t limited to large organizations. Independent restaurants, regional groups, and distributors have also found value in the platform, especially as a way to level the playing field when competing for talent. With options ranging from short-term onboarding programs to long-form credentialed coursework eligible for college credit, Rouxbe offers a flexible, cost-effective solution for any opera-

tor looking to build a better team. “We want to offer the widest possible range of content for the lowest possible cost,” Rubin said. “And we’re not the limiting factor—the limiting factor is how much time and energy an operator can dedicate to training. So we make it easy to access, use, and scale.”

For restaurant and foodservice operators or distributors looking to transform their approach to training and workforce development, Rouxbe offers a proven, modern solution. From entry-level cooks to future executive chefs, Rouxbe’s curriculum supports every stage of the culinary journey. To explore Rouxbe’s portfolio of education and training solutions, visit Rouxbe’s industry page or reach out directly to Ken Rubin and his team. They’re ready to help operators build stronger teams, improve performance, and prepare for whatever the kitchen throws at them next.

Gateaux Trompe-l'oeil: 30

Recettes Faciles et Bluffantes

by Emily Misson and Thibaut Lefils

Pastry meets illusion in Gâteau Trompe-l’œil, where cakes transform into uncanny imitations of fruits, vegetables, and everyday foods. From glossy apples and rustic loaves of bread to peanuts, chili peppers, and even mozzarella, these desserts deceive the eye while promising to delight the palate.

The book begins with a section on essential techniques: mastering the ganache montée which fills many of the items, creating smooth glazes, and using molds and air brushes to achieve lifelike textures. Step-by-step photography ensures precision, guiding bakers through layering, dipping, and assembling their illusions with

finesse.

A collection of introductory recipes

allows readers to get comfortable with the process before advancing to more intricate designs. Whether sculpting a passionfruit, a canelé, or even a corncob, each creation blends classic pastry flavors with meticulous artistry.

Lush photography showcases these edible illusions in extensive detail, making Gâteaux Trompe-l’œil an inspiring resource for pastry chefs, cake decorators, and anyone captivated by the art of deception in baking.

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

Hospitality On The Rise!

Hospitality On The Rise is a podcast about the people shaping the hospitality industry and

their journeys. Founder and CEO of Culinary Agents Alice Cheng hosts the podcast and will give you your dose of virtual mentorship in every episode. They will be sharing the stories, lessons learned, and advice from hospitality leaders who’ve carved out their own path to success. Whether you’re a pro, starting out, or just love the hustle, this podcast highlights what makes hospitality extraordinary: the people.