November 2012

// NEWS

EVENTS

9th Annual Global Food & Wine Experience Set For Midtown This Month The BCA will celebrate its 9th annual Global Food and Wine Experience to take place at Guastavino's, located at 409 East 59th Street in New York City on Friday, November 16th from 7 PM to 10:30 PM.

D

uring this event, over 50 chefs, wine and spirit merchants, and hundreds of food connoisseurs will come together to create a platform for extraordinary culinary exploration.

As part of the event's unique experience, more than 50 culinary students will be working side by side with New York's premier industry professionals as they prepare and unveil the latest trends.

The event highlights will include a culinary sampling from select restaurants paired with winemakers, distributors and outlets from around the world as well as restaurants pairing gourmet tastings with wines and spirits. This event is not only a fantastic experience for the guests in attendance, but a wonderful opportunity for culinary students to get hands-on experience and exposure working in an upscale, professional atmosphere alongside professionals that they aspire to become in the future.

In addition, the event will celebrate the remarkable lifetime accomplishments of Helen C. Shelton, Senior Partner at global public relations firm Finn Partners, by presenting her with the 2012 BCA Vision in Wine & Spirits Award. Throughout her career, Ms. Shelton has worked to promote

continued on page 109 2 • November 2012 • Total Food Service • www.totalfood.com

3 • November 2012 • Total Food Service • www.totalfood.com

// NEWS

SERVICE PROVIDERS

“Pay One Price” Program PRO-TEK, one of the leading kitchen equipment service providers in the tri-state region, has addressed the recession, which seems to linger in our backyard.

T

he “PAY ONE PRICE” program, just as it sounds, is a program offered to food service operators, where one fixed monthly price is charged, and that includes parts, labor, and travel time.

Imagine, not having to read through lengthy proposals and experiencing the delay as a result, imagine knowing at the beginning of the year what your annual cost will be, imagine not having to experience the anxiety of running over budget, and it works.

Currently, this program is working some very big food service opera-

continued on page 110

Main Office: 282 Railroad Avenue Greenwich, CT 06830 Publishers: Leslie & Fred Klashman Advertising Director: Michael Scinto Creative Director: Ross Moody Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com

Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Avenue, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2012 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburg, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836

4 • November 2012 • Total Food Service • www.totalfood.com

5 • November 2012 • Total Food Service • www.totalfood.com

6 • November 2012 • Total Food Service • www.totalfood.com

7 • November 2012 • Total Food Service • www.totalfood.com

// NEWS

EXPANSION

Noodles & Company Expands To The New York Metro Area Noodles & Company, the fast-casual restaurant concept with more than 300 locations throughout the U.S. that features a collection of dishes from around the world, has announced an area development agreement with Mascott Corporation, owner and operator of six restaurant brands in the New Jersey region.

T

hrough the partnership, the Noodles & Company brand will open its very first restaurant in the greater New York metro area. The restaurant will be located in a freestanding location at 683 Route 18 South in East Brunswick, New Jersey and is slated to open in early 2013.

This agreement with Mascott Corporation is emblematic of the growth trajectory for Noodles & Company, and is part of a multi-phased development effort to enter the Northeast, including the brand’s first restaurant in Hartford, Conn, which opened in October. As Noodles sets its expansion plans to new markets, specifically in the Northeast, the brand is attracting and partnering with proven, high-caliber franchise operators, like Mascott Corporation. Through a combination of company and franchise restaurants, Noodles plans to open dozens of locations throughout the Northeast, including Boston, Hartford, Long Island, and New Jersey in the next several years.

“We’re incredibly excited to be in the first stages of executing our growth plans in the New York metro and New England regions. We have made no small effort in selecting the best oper-

ators to help us grow and Mascott is a shining example of success in the restaurant industry. Their history and experience introducing brands to these markets is unparalleled and we are all proud to have formed a partnership together,” said J.B. Hewetson, Franchise Director of Noodles & Company.

“Noodles & Company is a unique brand with both company and franchise partners behind it opening and operating restaurants successfully across the U.S. We are extremely excited to announce the first of many restaurants in our marketplace. We have a successful history of bringing high quality brands to the communities of New Jersey and a commitment to the

8 • November 2012 • Total Food Service • www.totalfood.com

highest quality dining experience for our guests,” said Scott Gillman, Chief Executive Officer, Mascott Corporation.

Noodles & Company has a proven record of smart, disciplined growth and success. The brand was recently ranked one of the top 10 fastest-growing chains by Technomic and Inc. magazine and is noted as one of the fastest-growing restaurant concepts in the last five years. The brand has tripled in size in the last seven years with double-digit annual growth since 2008. Noodles & Company has delivered especially strong performance

continued on page 109

9 • November 2012 • Total Food Service • www.totalfood.com

BOOTH

#1339

10 • November 2012 • Total Food Service • www.totalfood.com

11 • November 2012 • Total Food Service • www.totalfood.com

12 • November 2012 • Total Food Service • www.totalfood.com

BOOTH

#1339

13 • November 2012 • Total Food Service • www.totalfood.com

// NEWS

LEGISLATION

New York City Passes Legislation Mandating QR Codes For Restaurant Grade Posting Thanks to a bill passed last month by the City Council, patrons will soon be able to find out why a certain restaurant or deli earned a poor or failing grade from the Department of Health just by using their smartphones.

T

he bill, introduced by Councilman Dan Garodnick (D-Manhattan), passed 46-0 and will require city agencies to place scannable codes, like Quick Response (QR) markers, on all permits, licenses and registrations they issue.

The QR code is only necessary when an agency has additional information on its website which is not contained on the public permit. Permits must be placed in the “public view,” which may include behind the bar or at the cash register, while restaurant grades must

14 • November 2012 • Total Food Service • www.totalfood.com

be “prominently displayed,” usually in the restaurant’s window.

For now, the legislation only affects a few agencies, namely the Department of Health, which regulates restaurants and day-care centers; the Department of Buildings; and the Parks Depart-

ment, which oversees food carts. The Buildings Department voluntarily began adding QR codes to its permits at construction sites in February 2011.

But Councilman Garodnick said that the bill will ultimately impact additional agencies, as more records are made available to the public online.

“I think that’s true today,” Gardonick said about the drawbacks of the law. “I don’t think that’s true for the future,” City Council Speaker Christine Quinn said the new technology would assist New Yorkers in making “smart, informed choices and also help us monitor what’s going on in the city.”

The measure will take effect one year after the Mayor signs it into law.

continued on page 109

15 • November 2012 • Total Food Service • www.totalfood.com

// NEWS

AWARDS

Westchester Based Applebee’s Exec Fernandez Wins Top National Honors In the most competitive restaurant market in the U.S., Miguel Fernandez, Executive Vice President-Chief Operating Officer of Apple-Metro, Inc., the exclusive New York metro area’s Applebee’s Grill & Bar Franchisee, received the highest honor at Applebee’s Services Inc.’s (A.S.I.) Annual Franchise Convention: the 2012 Operator of the Year award.

M

iguel Fernandez was selected for the Operator of the Year award based on specific criteria, including outstanding leadership, commitment and passion for the brand. With restaurants that have generated sales upwards of $13 million from one restaurant alone,

and 24 that have achieved sales performances between $3 and $8 million, Apple-Metro is feeding more people than ever and doing the unthinkable in this recession: opening new restaurants throughout New York City.

“I’m so proud of Miguel Fernandez and our entire team – from entry-level

16 • November 2012 • Total Food Service • www.totalfood.com

to management – and so proud of the central momentum we’ve achieved in a challenging restaurant market and the fact that we’ve been able to generate such remarkable sales figures in a restaurant market as tough as New York City,” said Zane Tankel, founder and CEO of Apple-Metro, Inc. “Our

vision is validated in the fact that our restaurants are not only thriving, but have successfully opened new restaurants in the most challenging restaurant market in the nation,” he added.

Miguel Fernandez serves as Executive Vice President, Operations and Chief Operating Officer of Apple-Metro, Inc. Miguel is a graduate of Orange Coast College, California. He was employed by Applebee's International in January 1995 as Area Director in California before becoming Director of Operations in 1996 for Pacific Gold, Inc., an Applebee's franchisee. He rejoined Applebee's in September 1998 as Regional Vice President of Company Operations. In January 2005, he was appointed Senior Vice President of Company Operations. Prior to joining

continued on page 108

17 • November 2012 • Total Food Service • www.totalfood.com

BOOTH

#1729

18 • November 2012 • Total Food Service • www.totalfood.com

BOOTH

#1907 19 • November 2012 • Total Food Service • www.totalfood.com

BOOTH

#1339

20 • November 2012 • Total Food Service • www.totalfood.com

// NEWS

CHARITIES

Connecticut Based Subway Restaurants Team Up To Donate 125,000 Eggs As Part Of Good Egg Project More than 1.6 million New Yorkers live in poverty and struggle to afford. Last month Subway® Restaurants and America’s egg farmers teamed up to help feed those in need, and New York metro area residents helped.

A

merica’s egg farmers donated an egg for every egg breakfast sandwich purchased from 6 to 11 a.m. at 2,000 participating Subway® restaurants throughout the Northeast, including 1,100 restaurants in the New York metro area. The month-long campaign was part of the Good Egg Project, an initiative by America’s egg farmers, to help educate people about where eggs come from and feed the hungry in the U.S. “America’s egg farmers were thrilled to partner with Subway® restaurants to help fight hunger, as part of the Good Egg Project. We started this partnership three years ago in less than 500 Subway® restaurants, so it’s thrilling to expand to more than 2,000 restaurants this year, all in the name of helping people in need,” said Joanne Ivy, president and CEO of the American Egg Board.

The donation was made to City Harvest Food Bank and will go a long way in providing the high-quality protein food folks need, which is often something food banks lack. Eggs are not only an excellent source of protein; they’re now 14 percent lower in cholesterol (down from 215 to 185 mg) and 64 percent higher in vitamin D. This donation is one of many that will be taking place across the Northeast resulting in more than 350,000

eggs donated to help fight hunger.

“The Subway® franchisees in New York are proud to join forces with America’s egg farmers and their commitment to feeding the hungry,” said Jonathan Feld, franchisee and Board Chair NY metro tri-state Subway® restaurants.

America’s egg farmers launched the Good Egg Project to educate Americans about where eggs come from and encourage people to eat well, and do well every day. America’s egg farmers are committed to doing what’s right for their hens, the environment and their communities. They are proud to provide Americans with safe, affordable and nutritious food. In addition to the more than 12 million eggs America’s Egg Farmers donate to the hungry annually, for every pledge, America’s egg farmers will also donate an additional egg to Feeding America, up to 1 million eggs.

In April 2010, Subway introduced a breakfast menu nationwide to complement its already countless choices and better for your alternatives with its lunch and dinner meal options. To make a breakfast sandwich even better, Subway® restaurants offer six varieties of egg or egg white muffin melts, several of which are less than 180 calories. The menu also features better for you sides, such as yogurt and apple

21 • November 2012 • Total Food Service • www.totalfood.com

slices, as well as Freshly Brewed Seattle’s Best coffee. Like all sandwiches and salads offered at Subway® restaurants, the breakfast sandwiches will be made right in front of customers to their specifications with all the choices available. Customers can choose to

have their sandwiches made on any of the seasoned 6-inch breads, flatbread or reduced calorie English muffin.

With more than 35,000 locations in 98 countries, across the United States, Subway® restaurant chain is the world’s largest restaurant franchise, in terms of number of locations. Headquartered in Milford, Connecticut, and with regional offices in Amsterdam, Beirut, Brisbane, Miami and Singapore, the Subway® chain was cofounded by Fred DeLuca and Dr. Peter Buck in 1965. Their partnership, which continues today, marked the beginning of a remarkable journey one that has made it possible for thousands of individuals to build and succeed in their own business.

// HERMANNS ON LINEN Understanding The Role And Value Of Linen In Your Restaurants’ Operation In his memoir Restaurant Man, Joe Bastianich writes, “Anything you give away for free is bad. Linen is the numberone evil, because it is expensive and no one pays for it."

"Y

BOOTH

#1339

22 • November 2012 • Total Food Service • www.totalfood.com

ou don’t mind paying fifteen bucks for a veal chop you sell for thirty dollars, but paying a dollar and a quarter for a tablecloth and thirty-five cents for each napkin that someone gets dirty before they even have their first drink is a drag,” said Bastianich.

I’d suggest that Mr. Bastianich is missing one key point: no one is going to pay thirty dollars for a veal chop served with a paper napkin next to it on a Formica table. In fact your customers do pay for your linens. As soon as you dress a table with a clean table cloth, as soon as your guest puts a nice cloth napkin on his or her lap, you get to charge more for your entrées. How much is going to vary from market to market, but linens are most definitely part of your décor, part of your ambiance. And we all know that people pay for ambiance.

That’s not to say that you have to pay thirty-five cents for a napkin. The truth is linen rental is viewed as “a drag,” a hit to the bottom line, because most restaurateurs are not taught how to manage their linen service. A little time spent learning about a fairly arcane industry will pay you back for years to come.

I’d like to be able to tell you it will be easy, but often it is not. And often it is not intuitive. But before you fall back on “I already have enough to do,” let me remind you that managing what comes through the front door is the difference

between making money and not.

Grab a linen rental invoice and try to work your way through it. Perhaps with your meat, fish, liquor, and so on, the math is easy. Chances are, with your linens, it is not. But you still need to understand it. And if everything isn’t clear, call your linen vendor’s service department for an explanation. Don’t stop asking questions until it is all clear, and don’t pay for anything that can’t be explained.

There is a widespread assumption among restaurateurs that the linen guy is out to pick your pocket. This is a silly assumption. But so is the assumption that he’s not. Know what you’re paying for, ask for help managing your linen costs, and pay for exactly the service you need, and your linen guy will help make you the success you want to be.

Christopher Hermanns is the President of WH Linen in Clifton, NJ. He can be reached via email at: chermanns@whlinen.com or phone at 973-777-6350.

23 • November 2012 • Total Food Service • www.totalfood.com

24 • November 2012 • Total Food Service • www.totalfood.com

25 • November 2012 • Total Food Service • www.totalfood.com

26 • November 2012 • Total Food Service • www.totalfood.com

27 • November 2012 • Total Food Service • www.totalfood.com

// Q&A Mark Freeman, President of SFM &t Senior Manager of Global Employee Services at Microsoft Corporation

H

ow did you get into the industry?

Like many of my colleagues, I started my career in front of a sink in the dish room. During high school, I was a “pearl diver” at a restaurant in my hometown of Olympia, Washington.

The food bug bit me early. I stayed in the industry, in various positions, while in college and when I graduated I began feeding college kids with a company called SAGA. I spent 18 years in higher education foodservice and then moved to the B&I segment. This is where I became familiar with SFM and began to understand the value of the association to my career. I fed Corporate America for about another 12 years and then decided to “become” corporate America. I was the Client Liaison for Hewlett Packard as their Global Foodservice Manager.

After leaving HP, I spent a couple of years as a foodservice consultant before coming to my current position at Microsoft. I have this industry in my blood and hope to be able to pass my passion on to others who may be looking at this as a career. It has truly been a great ride in this exciting industry.

What is your agenda for your term as incoming president of SFM? As I come into the presidency, I’m happy to report that SFM is in great shape due to the hard work and accomplishments of our past leadership. My agenda is to keep the momentum going as we grow our membership. My platform will be built on three pillars Build, Grow, and Win. Build on what the past leadership have accomplished.

Grow the membership through superior programing, focused educational sessions, and great networking opportunities.

If we execute on the first two pillars we will Win in the industry. We will win members, both current and future, we will win through connections with other associations and we will win the continued respect of the B&I industry.

What does SFM bring to its members?

SFM is “the community to enhance hospitality in the workplace.” More than any other industry association, SFM brings expertise, knowledge, community and passion to B&I. We provide our membership with the opportunity to grow personally and professionally through superior educational and networking events.

We’re just coming off of a fantastic national conference with a great lineup of speakers who left attendees enthused about their careers.

We have SFM Local and Solutions three events are scheduled this year for Seattle, Washington DC, Char-

Mark Freeman of Microsoft has taken over the Presidency of SFM - The Svociety for Foodservice Management.

28 • November 2012 • Total Food Service • www.totalfood.com

continued on page 106

29 • November 2012 • Total Food Service • www.totalfood.com

// NEWS

MENUS

Sbarro Rolls Out New Pizza Nationwide After a months-long test, Sbarro rolled out its newly reformulated Neapolitan-style pizza nationwide last month fueled by a promotion that took two vintage pizza trucks to 25 cities across the country where they handed out slices for free.

T

he new thin-crust pizza had been part of a highly publicized test at 10 Sbarro locations that also explored a variety of new menu items, plus a new service style and updated décor.

Sbarro’s chief executive Jim Greco said the Neapolitan-style pizza, which is prepared in wood-fired ov-

ens, was enthusiastically embraced by customers “by a wide margin.”

The new recipe, said Sbarro’s president Anthony Missano, contains higher quality ingredients than the chain’s previous pies. The new pizza is made with whole milk mozzarella, whole peeled tomatoes and hand rolled dough. The recipe also calls for Pecorino Romano cheese and a

30 • November 2012 • Total Food Service • www.totalfood.com

simpler tomato sauce flavored with fewer spices.

“While ingredients are higher quality, Greco said the price will remain the same. The Italian quick-service chain’s average check is about $8.20,” Missano said.

A variety of toppings will be available at all stores, including cheese, pepperoni, mushrooms, spinach and

tomato. However, several specialty pies, a Hawaiian pie, for example, also will be featured in different locales.

The new pizzas were promoted throughout the month of October National Pizza Month with two 1949 vintage International pizza trucks that were restored for the event. One truck began its pizza odyssey in New York City’s Times Square and covered the eastern half of the country, while a second truck embarked from Los Angels and covered the western half.

The trucks both contained woodfired ovens similar to those found in the 10 test units.

“They allowed folks to sample the

continued on 109

// NEWS

LEGISLATION

New York State Restaurant Association Passes On Bloomberg Soda Ban Litigation The New York State Restaurant Association has declined to participate in a lawsuit filed by the National Restaurant Association and other trade groups to overturn New York City’s newly passed restrictions on the sale of large, sugary beverages in the restaurants and other businesses.

T

he lawsuit, which was filed on Oct. 12 in New York State Supreme Court in Manhattan, seeks to block New York officials from implementing the ban on large sodas and sugary drinks passed by the city’s Board of Health in September. The ban, which was de-

signed to address the nation’s health and obesity problems, is slated to take effect in March 2013.

The suit claims that the Board of Health overstepped its authority by passing the ban, contending that it should have been taken up by the New York City Council.

31 • November 2012 • Total Food Service • www.totalfood.com

“The lawsuit is about ensuring that the Board of Health respects the legislative process,” said Caroline Starke, a spokeswoman for the plaintiffs. “Despite strong and growing opposition from New Yorkers, the proposal was passed by sidestepping the city’s elected legislators.”

And while the NYSRA opposes the city ban, executives of the 5,000-member association have chosen not to take part in the lawsuit. “We’re concerned with further restrictions on what our customers can and cannot order,” said Rick Sampson, president and chief executive of the NYSRA. “And we don’t believe it addresses the problem of obesity.”

However, he continued, “the association chose not to join the coalition because this issue only impacts a very small percent of our New York City members, and we feel that we need to pick our battles.”

“We’re also very concerned that there may be blowback from the city that

continued on 107

// NEWS

EVENTS

IRFSNY Announces Agenda for 2013 Event The 20th annual International Restaurant & Foodservice Show of New York will be taking place March 3 – March 5, 2013 at the Jacob K. Javits Convention Center. This event is owned and sponsored by the New York State Restaurant Association and produced and managed by Reed Exhibitions.

T

he Show floor will offer focused product areas, information-packed seminars, and many renowned special events.

Over 16,000 industry professionals come to discover thousands of new product options and gather for trends, education, and solutions in today’s challenging market.

The new Food Trends Experience at the Show is a tasting adventure providing direct access to products, flavors and ingredients driving the most recent trends in the market – healthy, organic, sustainable, ethnic, artisanal, and more! This new feature area will accompany industry favorites, including: Pride of New York, US Pastry Competition, Ultimate Barista Challenge, New York Wine Expo (Sunday only), Culinary Demonstration Theater and Front of House Experience.

The educational opportunities presented at this event through the complimentary Ferdinand Metz Foodservice Forum offer access to the latest food trends to educate guests, as well as up-to-the minute business practices and strategies to optimize operations and stay profitable.

32 • November 2012 • Total Food Service • www.totalfood.com

33 • November 2012 • Total Food Service • www.totalfood.com

34 • November 2012 • Total Food Service • www.totalfood.com

// NEWS

IHMRS 2012

Hotel Impossible's Anthony Melchiorri To Headline IHMRS Hospitality Leadership Forum Anthony Melchiorri of the Travel Channel’s “Hotel Impossible” will lead the Hospitality Leadership Forum Keynote discussion on Saturday, November 10, 2012, preceding the 97th annual International Hotel, Motel + Restaurant Show® (IHMRS).

"B

ack to the Basics with Anthony Melchiorri” will feature the 20-year hospitality industry veteran and three leading technology executives, highlighting the full-day conference for senior hospitality executives. The keynote presentation

will focus on the emergence of new technology and its importance in earning guest satisfaction, while not replacing “The Basics.”

Melchiorri will help participants learn from the experts about how to optimize today’s technology, while reviewing key operations bench-

marks as solutions and not obstacles in running a more successful hotel.

Panelists include Kristin Muhlner, Chief Executive Officer, newBrandAnalytics; David Millili, Chief Executive Officer, Pegasus Solutions; and Michael Russo, Chief Technology Officer, MICROS Systems Inc. Mel-

Anthony Melchiorri of the Travel Channel’s “Hotel Impossible” will lead the Hospitality Leadership Forum Keynote

continued on 108

BOOTH

#1531

35 • November 2012 • Total Food Service • www.totalfood.com

36 • November 2012 • Total Food Service • www.totalfood.com

37 • November 2012 • Total Food Service • www.totalfood.com

// PBAC’s SHOW PREVIEW

Michael Posternak, Founding Partner Posternak Bauer Aitkenhead Cantamessa Total Food Service sat down with Michael Posternak of PBAC before the IHMRS show to discuss a few emerging food trends and where he sees the Foodservice industry headed in the future.

What kind of year did PBAC have in 2012?

An unbelievable one! Given a U.S. economy that is growing an annual rate of 2%, we are up more than 20% with most of our lines.

38 • November 2012 • Total Food Service • www.totalfood.com

To what do you attribute this success?

We made no cuts during the deep recession. We concentrated on training and education, office systems and

BOOTH

#1429

39 • November 2012 • Total Food Service • www.totalfood.com

BOOTH

#1430

40 • November 2012 • Total Food Service • www.totalfood.com

We made no cuts during the deep recession. We concentrated on training and education, office systems and procedures and we added key personnel. Just last month, we merged an upstate rep firm into PBAC. Our people are what make the PBAC difference.

procedures and we added key personnel. Just last month, we merged an upstate rep firm into PBAC. Our people are what make the PBAC difference.

Where is this business coming from?

We love restaurant business but we are not overly dependent on this segment. We enjoy great support from Healthcare, College and Universities, Corporate, K-12 schools, Recreational, Hotel and Corrections.

What are some of the larger projects in which you participated?

The United Nations headquarters, MSG (Part 2), The Barclay Center, both Canon and Google Headquarters, SUNY Maritime, Gracie Mansion, Lutheran Medical Center, NYU, Resorts World at Aqueduct, Cafe Pushkin and the Bull's Head Inn, just to name a few.

How important are consultants to PBAC? They are our lifeblood. With the high end, innovative and technological advanced lines that we represent, we rely on Food Service consultants to promote our products to the marketplace. Consultants are independent of the channel and give customers an unbiased perspective on what is right for their needs.

And Dealers?

We give them all the support they need. We sell selectively to the best dealers and then provide the training and field support to their sales forces. We know how demanding and complicated the dealer sales rep's task is and we are ready to assist as needed.

What do you see for 2013 in New

41 • November 2012 • Total Food Service • www.totalfood.com

BOOTH

#1424

42 • November 2012 • Total Food Service • www.totalfood.com

York?

We are looking for just a few more points of growth. The economy looks a bit tired. To be honest, we would be very happy with a repeat of this year's sales performance. The economy cannot fully recover until the Unemployment Rate returns to normal. In order for that to happen, Washington must become more probusiness and consumers need to do a better job of supporting American made products.

What food trends are you seeing in NYC's restaurants?

Charcuterie is at the top of the trends. We literally cannot make

The explosion of restaurants in Brooklyn continues to create business. The Hudson Yards, Willetts Point, Meadowlands Race Track and the World Trade Center are all in the pipeline.

43 • November 2012 • Total Food Service • www.totalfood.com

Berkel Prosciutto slicers fast enough.

Chefs are putting items including rabbit on menus that are quickly creating a new craze to follow up pork.

Other popular foods including Kale, Ramen and Dumplings are growing like crazy.

What projects are on the horizon?

The explosion of restaurants in Brooklyn continues to create business. The Hudson Yards, Willetts Point, Meadowlands Race Track and the World Trade Center are all in the pipeline.

// NEWS

IHMRS 2012

The New York Marketplace To Highlight IHMRS Experience For Foodservice Professionals The latest in equipment innovations, stunning front of house tabletop resources, food and wine tastings, seminars, and book signings will round out The New York Marketplace experience, November 11-13, 2012, during the 97th annual International Hotel, Motel + Restaurant Show.

S

ponsored by M Tucker, a division of Singer LLC, this featured space will provide one-stop shopping for thousands of foodservice professionals.

More than 20 national brands will exhibit within The New York Marketplace, including American Metalcraft, Cal-Mil, Cambro, Candle Lamp Company, Captive Aire, Cardinal, Carlisle, Day & Nite, Globe Food Equipment, Hollowick, Homer Laughlin China Company, John Boos & Company, Libbey, Metro, Oneida, Salvajor, San Jamar, Service Ideas, Southbend, Tablecraft Products, Teknor Apex, Wells/ Bloomfield, and Win-Holt.

Highlighting the space throughout show days will be beer and wine tastings; gourmet cheeses, pastas and breads; and a bookstore featuring signings by Nick Lander (“The Art of the Restaurateur”), Sirio Maccioni (“A Table at Le Cirque: Stories and Recipes from New York's Most Legendary Restaurant”), Arno Schmidt (“Peeking Behind the Wallpaper”), Chef Francisco Migoya (“The Elements of Dessert”), Maricel Presilla (“GRAN CACAO”), and Roberto Santibanez (“Tacos, Tortas and Tamales”).

In addition, The New York Marketplace will offer complimentary foodservice seminars, addressing such topics as action stations transforming healthcare foodservice, creating a food truck strategy, becoming a successful hotel restaurant, getting better results from PR, navigating the restaurant design process, and more.

For a complete list of New York Marketplace seminars, please visit www. ihmrs.com.

“The New York Marketplace serves as a central hub for all things foodservice at the IHMRS,” said Lynn White, show manager. “It’s where every foodservice professional dedicates much of their time during the show, considering the diversity of products, food & beverage and activities happening within this space.”

The 97th annual International Hotel, Motel + Restaurant Show will run Saturday, November 10, through Tuesday, November 13, 2012, at New York City’s Jacob K. Javits Convention Center. Following a full-day of conference and networking activities on Saturday, November 10, the IHMRS will feature three full days of exhibits from Sunday, November 11, through Tuesday,

44 • November 2012 • Total Food Service • www.totalfood.com

November 13. The market will present nearly 700 exhibitors and attract some 25,000 industry professionals.

IHMRS is sponsored by the American Hotel & Lodging Association (AH&LA), the Hotel Association of New York City, Inc. (HANYC), and the New York State Hospitality & Tourism Association (NYSH&TA), and is managed by GLM. For IHMRS exhibitor information, contact Lynn White, show manager, at lwhite@glmshows.com or (914) 4213249. For attendee information, contact GLM Customer Relations at (800) 272-SHOW, or by email, at customer_ relations@glmshows.com. Additional information is available online, at www.ihmrs.com.

BOOTH

#1232

BOOTH

#1540

45 • November 2012 • Total Food Service • www.totalfood.com

// NEWS

IHMRS 2012

FCSI-The Americas Partners With International Hotel, Motel + Restaurant Show FCSI-The Americas, the only consulting society dedicated to serving independent foodservice design and hospitality management professionals, will offer free consultations to attendees of the 97th annual International Hotel, Motel + Restaurant Show, running November 10-13 at the Jacob K. Javits Convention Center in New York City.

F

CSI-The Americas has offered its Ask the Experts service to a number of industry associations over the years, allowing attendees of these national and international events to discuss personalized solutions for front-ofthe-house, back-of-the-house and management advisory issues in a free, 30-minute consultation.

This is the first time that FCSI-The Americas’ Ask the Experts design and management advisory services will be coming to an IHMRS event. Appointments for consultations may be booked on a first come, first served basis through the IHMRS website.

“FCSI is a respected and influential organization that we are excited to partner with,” said Lynn White, show manager. “Its membership represents a caliber of attendee that IHMRS exhibitors and attendees will derive great benefit from in the areas of design and management consulting services.”

“An outstanding restaurant may start with great food, but it provides customers with so much more, from excellent customer service to an enjoyable dining room experience and even a connection to strong cultural ties,” said Wade Koehler, executive director, FCSI-The Americas. “The

continued on page 103 46 • November 2012 • Total Food Service • www.totalfood.com

47 • November 2012 • Total Food Service • www.totalfood.com

// EYE

METRO NEW YORK FOODSERVICE EVENT COVERAGE

7th Annual StarChefs Event EYE notes that last month's seventh annual StarChefs event brought 90 presenters from all over the world gathering in one space, for three days, to share the tastes and techniques of contemporary food and drink.

K

udos to the indefatigable Antoinetre Bruno who has managed to find a unique niche that lies somewhere between trade show and educational seminar. Gathering so much star power and talent under one roof means a lot of top of the line equipment—the high-powered, high-tech, durable stuff, capable of withstanding the creative onslaught of a small army of chefs, pastry chefs, mixologists, and sommeliers. The Park Avenue Armory in New York City hosted a fiery demonstration of star power, when it united Master Pizzaiolos Roberto Caporuscio and Antonio Starita of Don Antonio with the power of the Jade Range Beech Oven.

A wood-fueled oven (with alternate heating options including wood and gas, full gas, and electric), Jade’s Beech Oven consistently outperforms other ovens in its category in the United States and Europe, owing to more than a few key design specs (think the ability to store lots of heat for long periods). That was paired with the uncompromising, authentic pizza-making skills of Naplestrained Caporuscio and Starita, who demo’d the deep-fried magic of their addictive Montanara pizza, to create dough-blistering heat meets two of the world’s most dedicated authorities on all things pizza.

This year, StarChefs.com unrolled its inaugural EAT@ICC programming, which featured 24 food carts and 2 pop-up restaurants over the course of ICC’s three-day run. And we’re not talking pretzels and highly seasoned street meat. The carts and pop-ups were stocked with some of the best culinary talent from New York City and beyond, the names-in-lights kind of talent you tend to make a reservation and wait for. EYE loved watching Chefs Bart Bell and Nathanial Zimet who are hometown heroes in New Orleans, and for good reason.

They’re part of the next generation of NOLA talent upholding the city’s proud culinary traditions. October 1, they teamed up to demo a mainstay of the Crescent City’s eclectic menu: regional smoked sausage. Hobart’s Meat Chopper and Food Cutter, with their sleek, speedy, ultra-powerful grinding capabilities, which allowed Bell and Zimet to focus on getting the perfect proportion of meaty, spicy good stuff in the casing. Once it’s tied off, the sausage bathed in some deep, rich smoke, courtesy of Southern Pride, before inevitably meeting up with mouths of attendees.

For some chefs “the art of plating” stops at the functional arrangement of the elements of a dish. But for others, it’s the final gesture, the last opportunity for expression before a dish leaves the kitchen. For these chefs es-

48 • November 2012 • Total Food Service • www.totalfood.com

pecially, the choice of plate—not just the composition of elements—is seminal. And that’s why Chef Chris Nugent of Chicago’s breakout hit Goosefoot used Steelite’s Crucial Details line in his ICC presentation, “Composed Flavors: The Art of Presentation.” Where Nugent builds elegant structure, Steelite answers with refined lines and elegant tones that softly amplify and echo the naturalism and architecture of the dish. But we’re not just talking about a complimentary, or even aesthetically participatory, frame. The fact that Steelite consistently endures

body, stress, and thermal tests means it can handle the onslaught of a busy, successful kitchen.

The phrase “there’s an app for that” is no stranger to the food world, but with PolySci’s new sous vide app, it’s finally gone under water. As the low, slow submersion cooking technique continues its dominance in professional kitchens, the tech minds at PolySci created an iPhone application that can tell you how to sous vide just about anything. And in his savory demonstration, Matt Lightner worked

Nespresso's Cheryl Mullings and Adrianne Rende

Chef Ken Oringer with Chef Jaime Bissonnette of Coppa Boston

BOOTH

#1331

49 • November 2012 • Total Food Service • www.totalfood.com

BOOTH

#1331

50 • November 2012 • Total Food Service • www.totalfood.com

in parallel with their new toy. In one of the rare moments he’s not foraging, immersed in R&D, or working in the kitchen of his recently opened Atera, Lightner paired his refined, Spaintrained, product-obsessed palate with PolySci’s finely wrought precision. The International Chefs Congress featured many of Metro New York’s and the nations' top pastry talents. EYE enjoyed the presentation of James Beard Award winner Angela Pinkerton, and keeper of the sweets at Eleven Madison Park who trusts her whimsy and precision to Waring’s LiquiLock Food Processor. And she used it specifically for the Peanut Brittle component of a classic Pinkerton creation, “Malted Peanut Sorbet, Mustard Panna Cotta, and Pretzel Crisps.” With as many flavors and textures as Pinkerton creates within a single dessert, the LiquiLock system comes in beautifully handy, preventing all leakage and spills, speeding up the whipping process, and generally allowing Pinkerton to focus on her forte, expressing flavors.

EYE notes that the true attraction of International Chefs Congress is the opportunity to tap into the vast accrued knowledge of top chefs including Masaharu Morimoto on the art of sushi.

And while the Iron Chef graced the ICC Main Stage with a not-to-bemissed discussion of the “Legacy of Japanese Cuisine,” sushi aspirants did well to attend his hands-on workshop, “Sushi Essentials,” where Morimoto demonstrated the precision of sushi with some of the finest, freshest seafood, all of it atop Unified Brands’ FlexChill Prep Top. Fitted to the top of an FX drawer unit, the FlexChill’s 40°F stainless steel surface and additional cutting boards enabled Morimoto to elaborate on sushi-subjects from product selection to knife skills to the nuances of assembly and beyond—all while his product remained consistently chilled and fresh.

Wine and ICC are no strangers. But this year ICC put coffee under the microscope, with Master Sommelier and giddy beverage savant Fred Dex-

heimer doing the analysis. Dexheimer applied a classic wine approach to some of the best blends, exploring the pairing possibilities between coffee and chocolate, spirits, and wine.

And Vitamix, makers of the industry’s highest powered, smoothest blending equipment, are in the latter camp.

That’s why they hosted the annual Vitamix Challenge at ICC, pitting six of the country’s top chefs against each other in a battle of high-speed culinary innovation. The winner not only got the glory, they earned an Ultimate Vitamix Package (a Vita-Prep® 3, Vitamix® XL™, The Quiet One™ and a $500 American Express Gift Certificate) for their home kitchen. Last year’s competition featured all star judges Wylie Dufresne of wd~50, Chris Santos of Stanton Social and Beauty & Essex, Alex Stupak of Empellón Cocina, and Drinks Editor Andrew Knowlton of Bon Appétit. And this year we had Paul Qui of East Side King, Richard Blais of Trail Blais, and ICC emcees Matt and Ted Lee presided over this year’s competition. Competitors included Chefs Tyler Anderson (Millwright's Restaurant & Tavern, Simsbury, CT), Phillip Speer (Uchi, Austin & Houston, TX), Anna G. Levien (Everyday Vegan (and Raw) by Anna, Sparta, NJ), Christopher Bates (Hotel Fauchere, Milford, PA), Phillip Lopez (Root, New Orleans, LA), and Jason Bond (Bondir Restaurant, Cambridge, MA).

Montague's Gary Rupp with Nordon's VP of Sales Andrew Schlisman

51 • November 2012 • Total Food Service • www.totalfood.com

Total Food's Michael Scinto greeted Nordon's Peter Del Bourgo

Fusion Chef's Michael Gringle and Jason Wilson brought Sous Vide solutions to this years' StarChefs Annual Chef Congress

B.S.E's Frank Doyle with Jade Range's Sergio Forcatto

Total Food's publisher, Fred Klashman with Pecinka-Ferri's Joe Ferri

FERMIN USA's Raul Martin served up Ibérico from Spain

Katie McNamara and M.Tucker's Morgan Tucker

52 • November 2012 • Total Food Service • www.totalfood.com

53 • November 2012 • Total Food Service • www.totalfood.com

54 • November 2012 • Total Food Service • www.totalfood.com

55 • November 2012 • Total Food Service • www.totalfood.com

56 • November 2012 • Total Food Service • www.totalfood.com

BOOTH

#1702

57 • November 2012 • Total Food Service • www.totalfood.com

// SCOOP Social Media Defense For the New Review Alert Protects Tri-State Eateries Scoop notes that a new and much needed service is now available for Metro NYC restaurants. “Restaurants and bars are particularly subject to unwarranted negative reviews,” said Coulson “Coul” Mullen, Chief Strategist for Review Alert. “We take some of the sting out of these attacks by letting owners and the management know every day about posted reviews.

The establishment then has an opportunity to respond and resolve negative comments.” Users of Review Alert have the ability to add up to 10 email accounts, which can receive daily emails containing all reviews, negative and positive from review websites.

This gives awareness to every significant member of the organization such as the owner, regional manager, general manager, assistant manager, chef or even the social media correspondent. “If you operate a business where people gather for food and drinks, you want to know things are going well. If your staff did an exceptional job, they need to know.

At the same time if there is a problem, this lets you do damage control very

INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE quickly,” Mr. Mullen said. For restaurants and bars, 15 industry specific websites like Zagat and Urbanspoon are monitored and 20 general review websites such as CitySearch and Yahoo Local are checked daily. “We

Users of Review Alert have the ability to add up to 10 email accounts, which can receive daily emails containing all reviews, negative and positive from review websites. check them all. If a new review website launches, we’re going to check it too,” Mr. Mullen stated. “We can’t do anything about attack reviews, but we can let you know they are out there.

Then, you can respond as an alert restaurateur would.” By keeping key staff

58 • November 2012 • Total Food Service • www.totalfood.com

members aware of posted reviews every day, Review Alert keeps restaurants and bars on top of public opinion.

Foodservice At Manhattan College Set For Makeover Scoop says a Manhattan College alumnus gifted the north Bronx school with a $10 million donation for the construction of the Raymond W. Kelly ’63 Student Commons, a multipurpose student center named for the New York City police commissioner, who graduated from the school in 1963.

Thomas D. O’Malley, also a 1963 graduate and a former chairman of the school’s board of trustees, made the donation the largest gift in the college’s history. O’Malley is the executive chairman of PBF Energy Company LLC, a petroleum supply company.

The school’s renovated Mary Alice and Tom O’Malley Library is named after O’Malley and his wife.

“Police Commissioner Ray Kelly does, in our view, reflect all that Manhattan College teaches,” O’Malley said. “His success, service and unblemished reputation provides the model that we ask our students to aspire to.” The donation brought Manhattan College’s fundraising campaign for the project

up to $29 million so far. The entire project is expected to cost roughly $48 million. The Raymond W. Kelly ’63 Student Commons, planned to open sometime in 2014, will be a five-story, 67,000-square-foot facility housing a fitness center, campus book store, cafe, dining hall, wireless study lounges and a multipurpose ballroom. “I am honored beyond measure to have the new student center named after me, which I recognize as a tribute also to the life-saving work of the entire New York City Police Department, and to the many outstanding Manhattan alumni who have served in its ranks,” Kelly said.

Four NJ Chefs At The Beard House, NYC Scoop says not one, not two, not three, but FOUR New Jersey chefs will be at the James Beard House this December. On December 6, a “White Christmas” dinner will be held with chef/ owner Michael White, Ai Fiori, Marea, and Nicoletta, NYC; Al Molo, Hong Kong; Due Mari, New Brunswick; and Osteria Morini, Bernardsville, and NYC; Kevin Knevals, Osteria Morini, Bernardsville; and Alex Stotler, Due Mari, New Brunswick, as well as the

NY team. On December 10, executive chef Antony Bucco from the “Vibrant Italian” is the theme for the dinner on December 18 with Ryan DePersio (ex-

ecutive chef at Bar Cara, Bloomfield; Fascino, Montclair; and Nico Kitchen + Bar, Newark) and his mom, pastry chef Cynthia DePersio. And if you are looking for a special New Year’s event on December 31, a New Year’s Eve Celebration with chef Michael Giletto from the Bayonne Golf Club, Bayonne will be held at 9 PM.

City Harvest Bid Against Hunger; Bacon at Blue Smoke Scoop notes that City Harvest hosted its annual Bid Against Hunger event last month at the Metropolitan Pavilion. Over 70 chefs including Michael Anthony, Zak Pelaccio, Eric Ripert, and Alex Stupak prepared bites, and guests bid on private and silent auctions. All proceeds went to benefit City Harvest.

Hood Set to Bring Carmel Entry To NYC Foodservice Scoop notes that Hood®, New England’s leading dairy company, is releasing a new limited edition Caramel EggNog just in time for the 2012 holiday season. Hood EggNog has been a traditional holiday favorite for more than fifty years, and the company has continued to provide consumers with new, innovative flavor offerings. According to recent research, Caramel was projected as one of the top ten flavors in both the “Sweet Flavors” and “Beverage Flavors” categories, foreseeing that consumers will be drawn to the familiarity and comfort that the flavor provides. Given the continued popularity of the flavor, the introduction of Hood Caramel Eggnog makes an excellent addition to holiday gatherings.

“Caramel has long been a popular flavor in foods and beverages, and we are thrilled to introduce it into our EggNog line,” said Lynne Bohan, spokesperson for HP Hood LLC. “Hood Golden EggNog has been a family favorite for generations, and Caramel seemed like the perfect flavor to continue the tradition.” Hood EggNog is not only great to enjoy as a traditional drink but can serve as a unique ingredient in dessert and breakfast recipes such as Creme Brulee, pancakes and bread puddings. For additional recipe suggestions, visit Hood.com. The current

CONNECTICUT NEW YORK

NEW JERSEY

59 • November 2012 • Total Food Service • www.totalfood.com

• • • • • • • • • • • • • •

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

lineup of Hood EggNog flavors now includes: Golden, Light, Vanilla, Cinnamon, Pumpkin, Sugar Cookie and the new Caramel flavor. Select products are available at retailers nationwide.

“Caramel has long been a popular flavor in foods and beverages, and we are thrilled to introduce it into our EggNog line,” said Lynne Bohan.

NRA Seeks To Expand Footprint In Metro NYC Scoop congrats Kevin Scott as the new Regional Sales Mgr, NRA Products & Services. Kevin works with the Northeast Region state restaurant associa-

on the ServSafe® Food Safety and Responsible Alcohol Service programs.

An “industry lifer,” he grew up in an Eastern Maryland farm family, helped open and run a successful seafood restaurant (Spicer’s in Cambridge, MD), has traveled to 35+ global destinations and run international sales efforts for companies including ConAgra and Perdue Farms. From 2003-05, he acted as Senior US Operations Manager for the US Department of Defense Prime Vendor to Iraqi Freedom, in which he supported the feeding of 200,000 plus warfighters (US and Coalition), overseeing the shipment of 1,000+ loads of food per month from 30+ suppliers.

He is a certified ServSafe® Instructor/ Proctor, and member of the American Culinary Federation. He joined the NRA in 2010, successfully growing the Mid-Atlantic Region until May 2012. He holds a BA degree in Mass Communication from Salisbury (MD) University, as well as an International Trade Specialist Certification from the Thunderbird School of Global Management.

Connecticut’s Gold Hosts Top Toques

Coast

SCOOP hears that some of New York and Connecticut’s top culinary talent along with a few celebrity chefs and restaurateurs made their way to tions, as well as major accounts, to provide strategic solutions for education, training and certification, with a focus

• • • • • • • • • • • • • •

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

• • • • • • • • • • • • • •

continued on page 96

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

// NEWS

IHMRS 2012

Foodservice Pioneering Concepts To Debut At IHMRS 2012 A new initiative that will revolutionize foodservice retail venues will debut at the upcoming International Hotel, Motel + Restaurant Show® (IHMRS), November 11-13, 2012, at New York City’s Jacob K. Javits Convention Center, offering thousands of industry professionals inspiration to take back to their foodservice establishments.

C

reated by foodservice consultant Marsha Diamond, Foodservice Consultants Society International (FCSI) and Pecinka Ferri Associates, the space will encourage owners and operators to step outside the box when planning or renovating a facility.

Foodservice Pioneering Concepts will demonstrate a footprint that offers energy and labor savings, while also enhancing the aesthetics of a foodservice retail venue for a more positive customer experience. The 800-square foot, full-size model concept space will feature state-of-the-art equipment from such companies as ACP Menumaster, Amana, Blendtec, Continental Refrigerator, Federal, Franke, Gasser, and Multiteria.

Whether you are a full service hotel, short stay hotel, corporate, healthcare or college/university foodservice operation, Foodservice Pioneering Concepts is a must-see. This space is full of great ideas to enhance your food culture with innovative design ideas that will generate revenue and impress your customers.

“Whether you are a full service hotel, short stay hotel, corporate, healthcare or college/university foodservice operation, Foodservice Pioneering Concepts is a must-see,” said Marsha Diamond, foodservice business development consultant and strategic speaker. “This space is full of great ideas to enhance your food culture with innovative design ideas that will generate revenue and impress your

60 • November 2012 • Total Food Service • www.totalfood.com

customers.”

“The IHMRS is all about discovering new products, with attendees seeking insight about applying new products or design concepts to their existing operations,” said Lynn White, IHMRS show manager. “Foodservice Pioneering Concepts does just that by combining the technologies and resources of select IHMRS exhibitors to create a retail venue that will ‘wow’ customers and give operators an edge in today’s competitive environment.”

Foodservice Pioneering Concepts will be featured in Booth 2057. A complete list of exhibitors, as well as attendee registration, is available online at www.ihmrs.com. Established in 1950, Foodservice Consultants Society International is the premier association promoting professionalism in foodservice and hospitality consulting. With more than 1,300 members throughout 46 countries, FCSI members offer a wide range of consulting services including concept development, feasibility studies, food safety, design, marketing, operations and training. Members are recognized worldwide as industry experts. For a complimentary consultation with FCSI during IHMRS 2012, please visit www.ihmrs.com.

The 97th annual International Hotel, Motel + Restaurant Show will run Saturday, November 10, through Tuesday, November 13, 2012, at New York City’s Jacob K. Javits Convention Center. Following a full-day of conference and networking activities on Saturday, November 10, the IHMRS will feature three full days of exhibits from Sunday, November 11, through Tuesday, November 13. The market will present nearly 700 exhibitors and attract some 25,000 industry professionals.

61 • November 2012 • Total Food Service • www.totalfood.com

62 • November 2012 • Total Food Service • www.totalfood.com

// NEWS

AWARDS

IHMRS Announces 32nd Annual Gold Key Awards Finalists The International Hotel, Motel + Restaurant Show® (IHMRS) has named finalists for the 32nd

• •

•

annual Gold Key Awards for Excellence in Hospitality Design.

N

early 200 projects in 23 countries were considered, representing a 25 percent increase in entries over 2011. Gold Key honors are presented annually to design firms from around the globe responsible for the most innovative hospitality properties completed or renovated within the past 18 months.

Winners will be revealed and finalists recognized at a breakfast ceremony

BBGM (New York, NY) for Melia Atlanta (Atlanta, NY) Legend Hotel Design Consultants Co., Ltd. (Guangzhou and Chengdu, China) for Crowne Plaza Chengdu Panda Garden (Chengdu, China) tvsdesign (Atlanta, GA) for Hilton McLean Tysons Corner (McLean, GA)

Lobby/Reception on Monday, November 12, 2012, 7:30 – 9:30 am, at the Mandarin Oriental New York. The Gold Key Awards are sponsored by Hospitality Style and HOTELS magazines and coincide with the 97th annual IHMRS, taking place November 10-13, 2012, at New York City’s Jacob K. Javits Convention Center.

Guest Room

The 32nd annual Gold Key Awards finalists are:

Guest Room – Midscale/Upscale

•

•

Architropolis/ELK Collective (Portland, OR) for Dream Hotel South Beach (Miami Beach, FL) Champalimaud (New York, NY) for Hotel Bel-Air (Los Angeles, CA) Rockwell Group (New York, NY) for W Paris - Opera (Paris, France)

•

•

•

II By IV Design (Toronto, Canada) for Trump International Hotel & Tower Toronto (Toronto, Canada) One Plus Partnership Limited (Hong Kong) for Chongqing Mountain & City (Chongqing, China) Rockwell Group (New York, NY) for W Paris - Opera (Paris, France) Rottet Studio (Houston, TX) for

continued on 74

BOOTH

#1457

63 • November 2012 • Total Food Service • www.totalfood.com

// NEWS

EVENTS

Annual Gala New Jersey Restaurant Association Set to Honor Trio On November 26,the New Jersey Restaurant Association (NJRA) will host its Annual Gold Plate & Restaurateur of the Year Gala at the Madison Hotel in Morristown, NJ.

I

n celebration of the state's $14 billion restaurant and hospitality industry, the gala recognizes the Restaurateur of the Year and Gold Plate winners. A new feature for the evening is the first annual lifetime achievement award, which was created to honor the recently deceased NJRA president, Deborah Roy Dowdell. The gala is black tie attire, costs $225 per person and is open to the public.

Considered the industry's premier event, the NJRA will broadcast the highest award bestowed by the organization: Restaurateur of the Year. This year's recipient is Chef David Burke of David Burke Fromagerie in Rumson, NJ. In addition, the NJRA will grant the 2012 Gold Plate Award to Ashley Lauren Fisher of Pazzo Pazzo in Morristown, NJ. The Gold Plate award recognizes current outstanding service and achievement in the food service industry. Both recipients learned of their status last April at the Restaurants Operators Conference.

The first annual Deborah Roy Dowdell Lifetime Achievement Award will be given to Betsy Alger, formerly of Frog and the Peach in New Brunswick, NJ. The new award is meant to recognize an individual who most emulates the former NJRA president through their passion and dedication to the industry. Ms. Dowdell led the association for over 20 years and passed away last March after a long battle with cancer.

As NJRA President, Dowdell was the

voice of the state’s largest private sector employer with more than 311,000 people working at more than 25,000 businesses. In 2010, the NJRA Board presented her with the prestigious Gold Plate Award for her 20 years of service.

During her tenure, Dowdell helped NJRA transition to Facebook and purchased and renovated the Association’s current headquarters, The Hospitality House, a historic townhouse located across from the Statehouse. She also forged alliances with other associations, influencing business, tax, liquor licensing, labor and food safety policies.

Dowdell also served as vice president of the New Jersey Travel Industry Association, secretary/treasurer of The Council of State Restaurant Associations and a trustee of ArtPride New Jer-

Former Frog and Peach owner Betsy Alger pictured with co-founder Jim Black will be honored by the NJRA this month

64 • November 2012 • Total Food Service • www.totalfood.com

sey. In 2009, Dowdell was selected for New Jersey Governor Chris Christie’s transition team where she served as a member of the Economic Development and Growth subcommittee.

The award wining Betsy Alger, and her husband Jim Black founded The Frog and The Peach in downtown New

Brunswick, NJ. The duo graduated from Rutgers University. Following their respective passions for developing new spaces and cooking, the couple became one of the leading proponents of Modern American Cuisine in New Jersey. In April 2012, they sold the eatery.

The restaurant has a rich and wonderful history. It occupies an old industrial building, which originally housed printing presses for the local paper, "The Home News." It was later used for various types of manufacturing, and was last used as a leather suitcase handle factory. Alger and Black purchased the building at 29 Dennis Street in 1980.

Pioneering the redevelopment and sub-

continued on 91

BOOTH

#1615

65 • November 2012 • Total Food Service • www.totalfood.com

// NEWS

LITIGATION

Celebrity Chef Batali’s NYC Eatery Del Posto Settles With Workers Workers at celebrity chef Mario Batali’s New York City eatery Del Posto have settled a lawsuit last month against the restaurant with an agreement that gives them $1.15 million, as well as paid vacation and sick days for them and fellow employees.

T

he Restaurant Opportunities Center of New York, an advocacy group that had been working with the 31 employees and has targeted restaurants over their employment practices before, recently announced that a judge had approved the settlement. The workers had sued in October 2010, accusing the restaurant of depriving them of some of their tips and overtime. In announcing the settlement, the group said Del Posto and its principals denied the workers’ allegations.

Jonathan Bernstein, a lawyer for the workers, said the agreement now gives all non-managerial employees at Del Posto, not just the plaintiffs, three paid sick days and five paid vacation days per year. He said the settlement also said that workers who get vacation or sick days approved aren’t responsible for finding people to work for them in their absence.

“It’s a very big step up,” he said, adding that having no paid sick or vacation days is common for workers in the industry.

Batali’s Manhattan restaurants also include Babbo and Bar Jamon. The settlement only applies to Del Posto.

The advocacy group said Del Posto had also agreed to work with its High Road Employer program, which looks at improving restaurant working con-

continued on page 91 66 • November 2012 • Total Food Service • www.totalfood.com

BOOTH

#1639

67 • November 2012 • Total Food Service • www.totalfood.com

68 • November 2012 • Total Food Service • www.totalfood.com

BOOTH

#1520

69 • November 2012 • Total Food Service • www.totalfood.com

70 • November 2012 • Total Food Service • www.totalfood.com

// NEWS

EDUCATION

Annual C-CAP Junior Benefit Set for Samuelsson’s Red Rooster Outpost A Taste of Fall will feature savory and sweet signature dishes prepared by up-and-coming C-CAP graduate chefs who are cooking in the 4th Annual C-CAP Junior Benefit set for Monday, November 12 at Marcus Samuelsson’s Ginny’s at Red Rooster in Harlem.

Y

oung professionals, ages 21-45, will not want to miss this extraordinary event. Guests will enjoy a walk-around tasting at one of New York's hottest venues.

New York’s most promising upand-coming chefs, who are C-CAP graduates cooking in top restaurants, will prepare signature dishes. Attendees will also enjoy superb wines, innovative cocktails, an exciting silent auction, and live music at one of the most popular spots in town. The featured chefs and restaurants include: Brandon Bryan, Benoit; Mehdi Chellaoui, Chellaoui Chocolatier/ Dörk Chocolate; Kelvin Fernandez, Strand American Bistro; Cesar Gutierrez, Lexington Brass; Sean Quinn, Chadwick's Restaurant; Santo Saitta, Bar Boulud, and Lester Walker, Ghetto Gastro.

Ginny's at Red Rooster, located in the heart of Harlem, has graciously donated the space, and its food will be featured at the event. The evening will include superb wines donated by Charmer Sunbelt Group, craft beer from the Stone Brewing Company, cocktails sponsored by ChopinVodka, an exciting silent auction and live music by the David Grausman Trio.

Proceeds from the event will benefit Careers through Culinary Arts Pro-

BOOTH

continued on page 110 71 • November 2012 • Total Food Service • www.totalfood.com

#1529

// MIXOLOGY

WARREN BOBROW

Fall Into Bourbon Whiskey With hardly an exception, cocktails in the fall take on a depth impossible during the summer. First of all there is the factor of what’s fresh. The fall calls for ripe fruits like apples. Some varieties of apples are tart, others sweet.

I

look for cocktails and simplicity in mixed drinks that will warm me up inside while satisfying my craving for flavors of the season.

Bourbon Whiskey seems to weave its way into my subconscious and no other liquor during the fall months.

The Four Roses 2012 Limited Edition Small Batch Bourbon Whisky is a gor-

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

geous slurp of Bourbon history. This is the type of Bourbon I would purchase to share only with my closest friends.

I’d covet it like those waning bottles of Pappy on my shelf. It may well be easier to get Pappy than the Limited Edition Small Batch with only about 4000 bottles made.

Rolling in at 115 Proof, the Small Batch tastes much hotter in the glass than the proof would suggest. There is char in there, along with a toasted hazelnut and salted caramel nose.

Pillows of sweet vanilla reveal themselves along with citrus and freshly cut French herbs like tarragon and thyme. Then at the finish caramelized bittersweet chocolate comes charging in. The finish goes on and on. I’d take a crisp Macoun Apple slice and stir it around in the Bourbon, then eat it while drinking measured sips of this exceptional Bourbon.

If you have a spare $85-100 dollars, you can covet a bottle too. All I got was a flask to whet my whistle!

During the fall I might also find myself drinking infusions of green tea, lightly iced with the addition of crisp vodka and lemon zest. Green tea is

72 • November 2012 • Total Food Service • www.totalfood.com

good for all seasons and especially for tall drinks that include citrus fruits.

This cocktail for fall includes grilled oranges. Searing citrus fruits are a fun way to bring their charred warmth directly into your glass. I like the way our grocery stores start selling sweeter and sweeter versions of oranges as the weather grows colder. The spark and lively nature of oranges lend themselves nicely to our green tea and vodka elixir. I also like to add a bit of bitter to the sweet. In this case a bit of Fernet Branca is on the call list.

Don’t use too much or the drink will lose its surprisingly crisp demeanor.

The Alfred Pennyworth Cocktail The Alfred Pennyworth Cocktail is one such drink that will bring you in firmly into the present tense of the season.

Ingredients: • Fernet Branca • Purity Vodka • Rounds of orange, seared on cast iron pan • Greet Tea • Lemon zest infused ice from your Mavea “Inspired Water” Pitcher • Perrier Sparkling Natural Mineral Water in Pink Grapefruit flavor (essential) • Fresh mint

Preparation: 1. To a Boston Shaker, muddle fresh mint with seared orange rounds, use a couple 2. Add 2 oz. Purity Vodka 3. Add ½ oz. Fernet Branca 4. Add 4 oz. freshly brewed and chilled green tea 5. Shake shake shake shake shake 6. Add lemon zest ice to tall glasses and fill ¾ the way up. Top with your Perrier Sparkling Natural Mineral Water (Pink Grapefruit) 7. Garnish with fresh mint

// NEWS

IHMRS 2012

IHMRS Returns This Month With Key New And Returning Exhibitors The International Hotel, Motel + Restaurant Show® (IHMRS) returns November 10-13, 2012 with a show floor packed with both new and returning name brands, setting the stage for a busy and productive market experience for some 25,000 industry professionals.

R

epresented among the 700 industry suppliers are companies showcasing products across every product category for the hospitality industry, from amenities, technology and furnishings, to foodservice equipment,

tabletop and food & beverage.

Among the notable returning brands are Hollander (pillows & comforters), Porcelanosa USA (tile, kitchen & bath products), SERTA, Inc. (mattresses), T-Y Group (amenities & linens), and Tivoli Audio (radio

73 • November 2012 • Total Food Service • www.totalfood.com

technology). New to the market are Blendtec (blenders), Caesarstone (natural quartz surfaces), Castro Convertibles (convertible furniture), Electrolux Major Appliance – North America (premium appliances), Faribault Mills (woolen blankets &

throws), GBC Upholstery (fabrics & upholstery), Lakeside Manufacturing, Inc. (portable foodservice equipment), Malar Lighting (lighting fixtures), Nissan Commercial Vehicles (fleet vehicles), Rubbermaid Commercial Products/TC Skincare Systems (amenities), Shademaker (awnings & canopies), TripAdvisor (online travel service), and Waterford Wedgwood Royal Doulton (high-end tabletop).

“This year attendees will discover a larger show, both in number of participating companies and size of the show floor,” said Lynn White, IHMRS show manager. “New and exciting innovations spanning the entire spec-

continued on page 91

Gold Key, from page 63 The St. Regis Aspen Resort (Aspen, CO)

York, NY) for Plaza Food Hall Expansion (New York, NY) • Studio Arthur Casas (New York, NY) for Alma Maria (Sao Paulo, Brazil)

Lounge/Bar Rockwell Group (New York, NY) for W Lounge at W Paris - Opera (Paris, France) Rottet Studio (Houston, TX) for The St. Regis Aspen Resort (Aspen, CO) Slade Architecture (New York, NY) for Virgin Atlantic JFK Clubhouse (New York, NY) Yabu Pushelberg (New York, NY) for The St. Regis Bar at The St. Regis Bal Harbour Resort (Miami Beach, FL)

Restaurants – Casual Dining • II By IV Design & gh3 architecture and landscape (Toronto, Canada) for Scarpetta Dining Pavilion (Toronto, Canada) • CCD/Cheng Chung Design Ltd. (Hong Kong) for Lijiang Pullman Resort & Spa Hotel (China) • Jeffrey Beers International (New

for Miraval Life in Balance Spa with Clarins (Tucson, AZ) • HBA/Hirsch Bedner Associates (London, England and Hong Kong) for ESPA at the Ritz-Carlton (Hong Kong)

Restaurants – Fine Dining • Avroko (New York, NY) for Saxon + Parole (New York, NY) • Bentel & Bentel Architects (Locust Valley, NY) for Le Bernardin (New York, NY) • Steve Leung Designers Ltd. (Hong Kong) for Mango Tree (Hong Kong)

• CCD/Cheng Chung Design Ltd. (Hong Kong) for Lijiang Pullman Resort & Spa Hotel (China) • HBA/Hirsch Bedner Associates (Atlanta, GA) for Park Hyatt Hyderabad (Hyderabad, India) • Rottet Studio (Houston, TX) for Presidential Bungalows at The Beverly Hills Hotel (Beverly Hills, CA)

Spa

74 • November 2012 • Total Food Service • www.totalfood.com

•

Suite

• II By IV Design (Toronto, Canada) for Trump International Hotel & Tower Toronto, Quartz Spa (Toronto, Canada) • CCD/Cheng Chung Design Ltd. (Hong Kong) for Lijiang Pullman Resort & Spa Hotel (China) • Clodagh Design (New York, NY)

•

Best Hotel Design – Boutique •

• •

•

Best Hotel Design – Resort •

•

II By IV Design (Toronto, Canada) for Trump International Hotel & Tower Toronto (Toronto, Canada) CCD/Cheng Chung Design Ltd. (Hong Kong) for Lijiang Pullman

Resort & Spa Hotel (China) Gettys (Chicago, IL) for Westin Abu Dhabi Golf Resort & Spa (Abu Dhabi, UAE) Rottet Studio (Houston, TX) for The St. Regis Aspen Resort (Aspen, CO)

Architropolis/ELK Collective (Portland, OR) for Dream Hotel South Beach (Miami Beach, FL) Rockwell Group (New York, NY) for W Paris - Opera (Paris, France) Stonehill & Taylor with Jacques Garcia (New York, NY) for The NoMad Hotel (New York, NY) Wilson Associates (Dallas, TX) for Conrad Koh Samui (Thailand)

Best Hotel Design – Midscale/ Upscale •

Baskervill (Richmond, VA) for Wyndham Grand Orlando Resort (Orlando, FL)

•

•

•

Legend Hotel Design Consultants Co., Ltd. (Guangzhou and Chengdu, China) for InterContinental Shijiazhuang (Shijiazhuang, China) Carlson Rezidor Hotel Group and Graven Images (Chicago, IL) for Radisson Blu Aqua Hotel (Chicago, IL) Waldrop + Nichols Studio (Dallas, TX) for Omni Dallas Hotel (Dallas, TX)

Best Historic Renovation •

HBA/Hirsch Bedner Associates (London, England) for Hotel Alfonso XIII (Seville, Spain)

Judges "So Cool" Recognition •

Geoffrey Weill Associates (New York, NY) for M/V Aria (Peru) One Plus Partnership Limited (Hong Kong) for Aix Arome Café (Shenzhen, China)

Countries and territories represented among the 200 submissions were Bahamas, Brazil, Canada, China, Dominican Republic, France, Germany, Hong Kong, India, Italy, Malawi, Mauritius, Panama, Peru, Qatar, Singapore, South Africa, Spain, Thailand, Turkey, UAE, United Kingdom, and the United States.

Judges for the 2012 Gold Key Awards were Ed Bakos, Principal, The Rockwell Group; Ted Brumleve, Vice President of Architecture and Technical Services, Virgin Hotels; Ron Kollar, Chief Design Officer, Tishman; and George Scammell, Vice President Global Design, Wyndham. FInalists were selected based on aesthetic appeal, practicality and functionality of design.

Highlighting the breakfast ceremony, Gold Key sponsors Hospitality Style and HOTELS magazines will present the 2012 Designer of the Year distinction to Pierre-Yves Rochon.

The 2011 opening of the Four Seasons London at Park Lane shows once again why Pierre-Yves Rochon is the master of modern luxury hotel design.

Since 1979, this Paris-based firm has

mixed elements from the past, present and future into a fresh definition of the 5-star experience.

In addition, NEWH, Inc., the Hospitality Industry Network, will present its 8th annual Icon of Industry Award to Kohler Company President and Chairman Herbert V. Kohler, Jr. A $5,000 scholarship in Herbert’s name will be awarded to a student focusing on a career in the hospitality industry.

Tickets for the Gold Key Awards Breakfast are $75 each, and available online at www.ihmrs.com, through attendee registration. The purchase of a Gold Key Awards ticket includes complimentary admission to the IHMRS. Complimentary shuttle transportation will be provided to the International Hotel, Motel + Restaurant Show and Boutique Design New York following the ceremony. For additional information, contact Melissa Gray at (914) 421-3263 or mgray@glmshows. com.

The 97th annual International Hotel, Motel + Restaurant Show will run Saturday, November 10, through Tuesday, November 13, 2012, at New York City’s Jacob K. Javits Convention Center. Following a full-day of conference and networking activities on Saturday, November 10, the IHMRS will feature three full days of exhibits from Sunday, November 11, through Tuesday, November 13. The market will present nearly 700 exhibitors and attract some 25,000 industry professionals.

IHMRS is sponsored by the American Hotel & Lodging Association (AH&LA), the Hotel Association of New York City, Inc. (HANYC), and the New York State Hospitality & Tourism Association (NYSH&TA), and is managed by GLM. For IHMRS exhibitor information, contact Lynn White, show manager, at lwhite@glmshows.com or (914) 4213249. For attendee information, contact GLM Customer Relations at (800) 272-SHOW, or by email, at customer_ relations@glmshows.com. Additional information is available online, at www.ihmrs.com.

75 • November 2012 • Total Food Service • www.totalfood.com

November 10-13, 2012 Jacob K. Javits Convention Center

Market Highlights, Hotel F&B Zone

Hospitality’s show of shows will take center stage November 10-13, 2012 in New York City, drawing a crowd of 25,000 industry professionals to witness the latest products and services from more than 700 exhibitors.

T

he 97th annual International Hotel, Motel + Restaurant Show® (IHMRS) will deliver a special focus on hotel food & beverage operations, the latest technology solutions, and a new Ask the Experts consultation program for foodservice professionals.

The Market The only hospitality marketplace of its kind, the IHMRS will offer attendees a diverse cross-section of products and services spanning every facet of the industry, including food and beverage, furnishings, technology, equipment, linens, amenities, tableware, cleaning and more. The industry’s most influential buyers from hotels, casinos, resorts, restaurants, purchasing companies, hospitality design firms, corporate and healthcare institutions and more will attend to source the latest products

The IHMRS prides itself on providing an efficient and productive visit for all attendees, through a carefully-organized show floor of spaces dedicated to specific areas.

staging their debut at the IHMRS – all organized in an easy-to-shop format.

“The IHMRS prides itself on providing an efficient and productive visit for all attendees, through a carefullyorganized show floor of spaces dedicated to specific areas. The Hotel F&B Zone, Technology Innovation Center, The New York Marketplace,

76 • November 2012 • Total Food Service • www.totalfood.com

and i.Menu Expo, for example, will offer easy access to products and services for buyers seeking these types of solutions. With so much to see and experience, our ‘show of shows’ format makes for an exciting walk through the aisles.”

- Lynn White, Show Manager

With a continued emphasis on hotel food and beverage operations, a dedicated space for these statementmaking products returns to the IHMRS with the Hotel F&B Zone.

Endorsed by the American Hotel & Lodging Association Food & Beverage Committee, exhibitors within this area will feature such products as Bar Equipment, Beer, Wine & Spirits, Breakfast Foods, Buffet ware and Catering Accessories, Cooking Equipment, China, Glassware and Flatware, Coffee and Tea, Menus, Software & Technology, Specialty Food and Beverages, Table Linens and Uniforms.

i.Menu Expo Returning after a successful 2011 debut, the i.Menu Expo will keep attending restaurant owners and operators ahead of the fast-paced world of apps. Hosted in partnership with i.Business Magazine, the i.Menu Expo will showcase developers of iPad and Android tablet apps, accessory manufacturers and hardware vendors. The i.Menu Expo will take place on the IHMRS exhibit floor and will feature live demonstrations.

This dedicated space will complement the hundreds of technology resources showcased throughout the 3-day market.

Technology Innovation Center The Technology Innovation Center

will educate attendees about today’s must-have restaurant and hotel software and Internet-based solutions.

Sponsored by Hospitality Upgrade magazine, this dedicated space features kiosks where buyers can experience cutting-edge advances including the latest cloud technology, point of sale software, innovative customer recognition systems, tools to track and manage online customer reviews, and more.

The New York Marketplace The latest in foodservice equipment, design, supply trends, and food and beverage will take center stage with the return of The New York Marketplace, presented by MTucker, a division of Singer, NY LLC. A show within the Show, the 2012 Marketplace will offer cooking demonstrations, food samplings, wine and beverage tastings, and more. Exhibiting companies include Cambro, Captive Aire, Cardinal, Carlisle, Day & Nite, Kitchen Arts & Letters, Libbey, Metro, Oneida, Service Ideas, Southbend and other food, beverage and equipment purveyors.

New Jersey Restaurant Association Foodservice Arena The New Jersey Restaurant Asso-

ciation (NJRA) Foodservice Arena returns this year, attracting thousands of restaurateurs from across the country and featuring such product categories as beverages, credit card and payroll systems, cutlery, equipment, furniture, oil and grease systems, packaging, and table linens, as well as services such as architecture, design, construction and culinary schools. Additionally, the Education Center, launched in 2010 with a series of peer-to-peer seminars about current industry subjects, will continue.

For additional information about the NJRA Foodservice Arena, visit www. njra.org or call 800-848-6368. NJRA members are offered discounted IHMRS admission of just $10 through October 30, 2012 with a special promotion code.

Salon of Culinary Art The Salon of Culinary Art returns with more than 300 extraordinary “food as art” displays. Presented by the Société Culinaire Philanthropique, the 144th annual Salon will feature elaborate buffet tables, decorated fish and poultry, pastry work and other creatively prepared foods.

FCSI-The America’s ‘Ask the Experts’ Consultations

This year, the IHMRS has partnered with Foodservice Consultants Society International (FCSI) – The America’s to offer free 30-minute consultations with attending foodservice professionals. A panel of top-notch FCSI consultants will be on-hand to discuss personalized solutions for frontof-the-house, back-of-the-house and management advisory issues. FCSIThe America’s is the only consulting society dedicated to serving independent foodservice design and hospitality management professionals. A free “Ask the Experts” consultation can be requested at www.ihmrs.com.

Education Featuring such annual sessions as the CEO Leadership Panel and U.S. Lodging Industry Summit Panel, the Hospitality Leadership Forum will draw a crowd of nearly 500 senior level hospitality managers on Saturday, November 10. The full-day, preShow conference also will feature a Keynote luncheon with Anthony Melchiorri of the Travel Channel’s Hotel Impossible. Following the keynote, breakout sessions will address such topics as B2B social media, reporting hotel carbon metrics, talent acquisition through social media, and allocating digital marketing resources.

77 • November 2012 • Total Food Service • www.totalfood.com

Education continues on Sunday, November 11, and Monday, November 12, with such programs addressing ADA compliance, loss prevention, designing for the guest experience, guest satisfaction trends, and increasing top line revenues.

The HLF is $139 per person, and includes admission to the IHMRS and BDNY Sunday, November 11 through Tuesday, November 13. Sunday and Monday programs are free of charge with IHMRS registration. Registration is available at www.ihmrs.com.

A complete listing of educational programs is also available online at www.ihmrs.com.

Boutique Design New York Presenting a sold out exhibit floor of 250 carefully-edited suppliers of furniture, lighting, wall coverings, fabric, seating, accessories, artwork, carpet and flooring, materials, bath and spa, and tabletop, Boutique Design New York (BDNY) will once again co-locate with the IHMRS. The hospitality interiors fair will serve as inspiration for some 5,000 architects, purchasers and developers, in addition to owners and operators attending the IHMRS. BDNY will take place November 11-12 in Javits Center North.

continued on next page

An IHMRS attendee badge will allow entrance to BDNY. BDNY is a joint venture between the American Hotel & Lodging Association (AH&LA), the Hotel Association of New York City, Inc. (HANYC), the New York State Hospitality & Tourism Association (NYSH&TA) and ST Media Group, and is managed by GLM. For additional details, visit www.bdny.com.

Awards Gold Key Awards for Excellence in Hospitality Design Outstanding design firms from around the globe will be honored during the 32nd annual Gold Key Awards for Excellence in Hospitality Design, 7:30 – 9:30 am on Monday, November 12, at the Mandarin Oriental New York. Twenty-eight firms will be recognized for award-worthy hospitality design in the areas of Best Hotel Design/Resort, Best Hotel Design/Midscale, Best Hotel Design/ Boutique, Guest Room, Lobby/Reception, Lounge/Bar, Restaurants/ Casual Dining, Restaurants/Fine Dining and Spa. Highlighting the ceremony will be the presentation of the Designer of the Year distinction to Pierre-Yves Rochon, by Gold Key sponsors HOTELS and Hospitality Style magazines. In addition, NEWH, Inc., the Hospitality Industry Network will present its annual Icon of Industry Award to Kohler Company President and Chairman Herbert V. Kohler, Jr. Tickets are $75 each and available through IHMRS attendee registration at www.ihmrs.com. Show registration is free of charge with a Gold Key Awards ticket purchase. Complimentary shuttle service will be provided to the Javits Center following the ceremony.

Editors’ Choice Awards

ment & Supplies, Guest Amenities, Tabletop, Technology, as well as eco-friendly equivalents to each of these categories. Editors’ Choice Awards will be selected by editors of the leading hospitality trade publications, based on innovative design, how the product answers a particular need, creative use of material or construction, and development or use of a new technology. Winners will be announced during the Opening Ceremony at 9:45 am on Sunday, November 11. The overall best new product – the Kenneth F. Hine Best of Show Award – will highlight the ceremony.

ORGANIZERS The IHMRS is owned by NYSH&TA, HANYC, and AH&LA, and is managed

by GLM. WEBSITE www.ihmrs.com EXHIBITOR INFORMATION Lynn White, show manager (914) 421-3249 lwhite@glmshows.com ATTENDEE INFORMATION GLM Customer Relations (800) 272-SHOW HOTEL & TRAVEL INFORMATION Travel Planners, Inc. (800) 221-3531 or (212) 532-1600 DATES & HOURS Saturday, November 10 9:00am – 5:00pm (Hospitality Leadership Forum) Sunday, November 11 10:00am – 5:00pm Monday, November 12 10:00am – 5:00pm Tuesday, November 13 10:00am – 4:00pm

Celebrating the best new products introduced at IHMRS 2012, the coveted Editors’ Choice Awards return in 10 categories – Design, Equip78 • November 2012 • Total Food Service • www.totalfood.com

79 • November 2012 • Total Food Service • www.totalfood.com

// NEWS

INNOVATION

MEIKO USA’s Kube Brings Innovative Dishwashing Solution To Metro NYC MEIKO USA Inc. recently announced the launch of the kube\CS 70; a chemical sanitizing, doortype dishmachine. The first of its kind in MEIKO’s history; the machine is the culmination of years of industry research and feedback from chemical agents, end users and service providers.

F

or over 80 years, MEIKO has earned a reputation as a major player in the high-temp warewashing arena. The intuitive design, ease-of-use and industry-leading efficiency synonymous with the MEIKO brand endure with the launch of kube\ CS 70.

• Built with a single-piece of 304 stainless steel, door construction is the kube’s namesake. A durable, wraparound, cube-like door eliminates the multi-piece door guides of other models.

• The digital control panel and dosing pumps are mounted underneath the machine for time-saving operation, maintenance and chemical agent access.

• The machine is completely modular and easily disassembled for quick refurbishing. An experienced service agent can have the entire machine completely disassembled in 15 minutes and the motor removed in less than three.

• The kube\CS 70 features interchangeable stainless steel wash/ rinse arms easily accessed, removed and replaced without the need for tools.

• The machine is Energy Star and

80 • November 2012 • Total Food Service • www.totalfood.com

•

NSF rated with a maximum throughput of 40* racks per hour.

Using a mere 1.18 gallons of water in a 90 second cycle, the kube\CS 70 is one of the most efficient machines on the market.

Using a user-selected 72 second cycle, kube\CS 70 has a maximum throughput of 50 racks per hour.

“At 50 percent of the commercial warewashing market, low-temp is a huge growth opportunity for us; and it’s also a huge bet,” said David Ciampoli, VP of Sales and Marketing. “The kube\ CS 70 was developed by MEIKO engineers across the globe and our folks are famous for setting the bar pretty high. We’ll figure out fast if the market accepts a higher standard in low-temp, or stays with the status quo.”

The kube\CS 70 has several industryfirsts for a low-temp warewasher. In its class, the machine offers the first digital function display, automatic fill and drain cycles, automatic chemical prime and temperature drain, and ergonomic, bottom-mounted controls. The machine’s strong tubular frame and lack of door guide strips add additional industry firsts for low temps.

Learn more about MEIKO by visiting www.meiko.us or by calling (800) 55–MEIKO. The Metro Line is Represented by Tri-State Marketing in Ossining, NY. They can be reached at 914-941-1717 or on the web at www. tri-statemarketing.com

81 • November 2012 • Total Food Service • www.totalfood.com

// NEWS

EVENTS

NYC Hospitality Alliance Hosts Inaugural Event Executives and owners of New York’s top restaurants, nightlife establishments, destination hotels, and industry suppliers were joined last month by public officials and business leaders at the Meatpacking District’s SL to celebrate the official launch of the first

C

ity Council speaker Christine Quinn; Manhattan Borough president Scott Stringer; members of the City Council, Assembly and State Senate; and heads of city agencies were among the 350 guests who packed the room in support of the New York City Hospitality Alliance.

The membership-based organization comprises small businesses as well as some of the biggest names in

organization representing all facets of the city’s hospitality industry. continued on page 90

82 • November 2012 • Total Food Service • www.totalfood.com

83 • November 2012 • Total Food Service • www.totalfood.com

BOOTH

#1975

84 • November 2012 • Total Food Service • www.totalfood.com

85 • November 2012 • Total Food Service • www.totalfood.com

// MEET THE NEWSMAKER Jordan Silbert, Owner of Q-Drinks

G

ive us a little background about yourself? Any food and beverage experience?

No - nothing besides liking to eat, drink, and cook. Before starting Q Drinks, my prior job was helping rebuild the area surrounding the World Trade Center after 9/11. Before that, I worked with a technology start-up in San Francisco and before that I did economic development for the County of Sonoma, California. While out west I made my own wine, which definitely gave me

the idea that I could make something with my own hands that tasted great.

What’s the story behind Q-Drinks?

Where did the idea come from?

It started on a warm summer night in Brooklyn. A couple of good friends were in my backyard for gin & tonics.

A couple of drinks in, my teeth felt strangely sticky. While Jon was talking, I picked up the bottle of tonic water and looked at the ingredients.

25 grams of high fructose corn syrup!

Natural and artificial flavors. And artificial preservatives. Sara had a stom-

Because Q Drinks use real ingredients and just a little organic agave, they make a great match for top shelf spirits and stand proudly on their own.

86 • November 2012 • Total Food Service • www.totalfood.com

ach ache that night and was drinking a Sprite. I asked to see the can. It had 26 grams of high fructose corn syrup, natural and artificial flavors, and artificial preservatives. “Do you know that tonic water is virtually the same thing as Sprite?” “Really?” “I thought it was like club soda.”

And as soon as that we were on to something else. And then something else. Maybe it was the gin, but the idea lingered. Justin brought this great (and expensive) bottle of Tanqueray over. And we were mixing it drink after drink with something lousy. Right then I looked up. The moon was shining down on the table. The light caught the Tanqueray and it looked like a glowing orb of green gin goodness.

Next to it, the plastic tonic water bottle looked particularly decrepit. In a flash I realized I could make a superior tonic water. One made from authentic ingredients and good enough to mix with my favorite gins, vodkas and rums. The next morning I figured

out why the tonic water had been so lousy. The big soda companies had replaced the real quinine with synthetic quinine in the 1950’s and the real sugar with high fructose corn syrup in the 1960’s. So I ordered a bag of cinchona bark (a tree native to Peru that contains the real quinine tonic water) and started mixing up homemade gin and tonics in my kitchen with a quinine and gin syrup topped with seltzer. I soon came up with a recipe that tasted fantastic and I would bring the bag of bark with me to dinner parties to serve homemade g&ts to all my pals. They were a huge hit, but the lack of carbonation in my homemade soda soon drove me nuts. So I found a small soda plant that would make 200 cases of my tonic water for me with as much carbonation as I wanted. When I got back from the plant I posted on foodblog and quickly got emails from Jim Meehan, then the lead bartender

continued on page 94

87 • November 2012 • Total Food Service • www.totalfood.com

BOOTH

#1833

88 • November 2012 • Total Food Service • www.totalfood.com

89 • November 2012 • Total Food Service • www.totalfood.com

Alliance, from page 82 the industry from all five boroughs.

In addition to government advocacy, The Alliance serves as a one-stop resource for its members, offering education and training, access to top industry consultants, and opportunities to collaborate and exchange ideas. The Alliance is led by executive director Andrew Rigie, who is the former executive vice president of the New York State Restaurant Association’s New York City chapter. Rob Bookman, a thirty-year veteran of city politics who was the co-founder and counsel for the New York Nightlife Association (NYNA), and former

ated list of initial members of The New York City Hospitality Alliance includes: Jeffrey Bank – The Alicart Restaurant Group; Mitch Banchik – NYC Best Bars; Mark Birnbaum and Eugene Remm – EMM Group; Ravi Derossi – Derossi Global; Jimmy Haber – BLT Restaurants; Stephen Hanson – BR Guest Hospitality; Keith McNally – Balthazar and Pastis; Simon Oren – Chef Driven Group, Tour

NYC legislative counsel for the NYS Restaurant Association, will serve as counsel for The Alliance. (The New York Nightlife Association has formally joined The Alliance.)

“The hundreds of business leaders and elected officials who joined us in celebrating the launch of this Alliance is a testament to the strength of the industry that has made New York City a vibrant, global center of hospitality with the best restaurants, hotels, bars and clubs anywhere on earth,” Rigie says. “The Alliance is committed to being a strong voice for the hospitality industry in New York, and to working to address the needs critical to its continued growth and success. The hospitality industry is a major economic engine in New York City,” Bookman says.

“We are grateful for the overwhelming support we have already seen for the NYC Hospitality Alliance and its policy agenda, and we look forward to continuing to serve this tremendous industry.” An abbrevi90 • November 2012 • Total Food Service • www.totalfood.com

De France and Five Napkin Burger; Jonathan Segal – The One Group; Paul Seres – The DL; E. Lloyd Sobel – Empire Merchants; Steve and George Tenedios – Café Metro; Herb Wetanson – Dallas BBQ and Tony’s DiNapoli; Alexander Xenopoulos – Pax Ventures; Michael Stillman – Fourth Wall Restaurants; Anheuser Busch InBev; Borax Paper Products, Inc. and NHR Aloha. “When you think of the best

dining, the best nightlife, the best hotels you think New York,” says Bank, president of the NYC Hospitality Alliance and CEO of the Alicart Restaurant Group.

BOOTH

#1541

Batali, from page 66

IHMRS, from page 73

ditions.

“There’s this emerging recognition that sustainable food practices include not only well-sourced ingredients but also sustainable labor practices,” Bernstein said. “Del Posto wants to be an industry leader not only in terms of the quality of food but the quality of its labor practices.”

In March, Batali and his business partner Joseph Bastianich settled another lawsuit, agreeing to pay $5.25 million to another pool of workers who alleged that some of their tips had been held back. That group of workers included up to 1,100 employees.

trum of hospitality products will be on hand, including hundreds of new product introductions. It’s a show not to be missed for hotel and restaurant owners and operators looking for fresh ideas.”

The 97th annual International Hotel, Motel + Restaurant Show will run Saturday, November 10, through Tuesday, November 13, 2012, at New York City’s Jacob K. Javits Convention Center. Following a full day of conference and networking activities on Saturday, November 10, the IHMRS will feature three full days of exhibits from Sunday, November 11, through Tuesday, November 13. The

Trio, from page 64 market presents some 700 hospitality industry suppliers and attracts 25,000 in total trade attendance. IHMRS is co-located with Boutique Design New York (BDNY), featuring more than 250 interior product manufacturers of high-end, unique and innovative design products for hospitality.

The International Hotel, Motel + Restaurant Show is sponsored by the American Hotel & Lodging Association, the Hotel Association of New York City, Inc., and the New York State Hospitality & Tourism Association; and is managed by GLM.

sequent renaissance of New Brunswick, they carefully gutted and renovated the space to create a multi-leveled contemporary restaurant that reflects the spirit of its industrial roots.

Established in 1942, the New Jersey Restaurant Association (NJRA) represents the Garden State's 25,000 eating and drinking establishments - the State's largest private sector employer, generating $14 billion in annual sales and employing over 311,000 people.

BOOTH

#1612

91 • November 2012 • Total Food Service • www.totalfood.com

// NEWS

IHMRS 2012

O’Rourke Set To Anchor Made In USA Panel At Javits There wasn't a more talked about theme by candidates in the recently concluded elections than the creation of jobs. With a nod towards that, the 4th annual New York Marketplace will explore the issue at the IHMRS presented by M.Tucker, a division of Singer, NY LLC.

O

n "Show-Monday," November 12th, the New York Marketplace will host a special Made in the USA panel on the floor of the Javits Center. Anchoring the panel set for 3:15 p.m. will be Bryan O'Rourke of Cardinal who has shown an unwavering commitment to

creating employment opportunities by producing product in the Metro New York area.

Cardinal Glass president Bryan O'Rourke leads Pine Brook, NJ based Cardinal Glassware. Since 1935, Cardinal has been a leading supplier of tableware products to the foodservice

92 • November 2012 • Total Food Service • www.totalfood.com

industry. From restaurants and bars to hotels cruise lines and corporate dining; Cardinal under O'Rourke's leadership has grown its position as the industry standard.

Cardinal is part of the largest tableware company in the world: Arc International. With production facilities in

France, the United States, Spain, China, Italy, and the United Arab Emirates, Arc International provides tableware on a truly global scale. Over 6 million pieces are produced daily and make their way to over 160 countries around the globe.

O'Rourke will take center stage at the annual New York marketplace to outline how the firm expanded its manufacturing facility in Millville, New Jersey earlier this year.

"For us, it’s a matter of values. I’m proud to be part of an organization that’s committed to US manufacturing and New Jersey manufacturing more specifically. Also, I like having the plant close to me, because I can walk onto the plant floor, and interact with everyone. It gives

continued on 105

BOOTH

#1121

93 • November 2012 • Total Food Service • www.totalfood.com

Q Drinks, from page 86 at Gramercy Tavern, and the owner of Milk & Honey, the famous cocktail lounge, saying they wanted to try the tonic water. I brought some over. They both loved it and put in an order, that I delivered myself in my car. A couple of weeks later, we were written up in the New York Times. The next day we were contacted by hundreds of the world’s best bars, restaurants, liquor stores, and gourmet groceries. And soon I was being asked for other sodas as tasty and high quality as Q Tonic.

At first, I said no, I had my hands full bringing Q Tonic to the world – I needed to figure out how to make enough of it and then how to set up ways to get it to everyone who wanted it. But my best friend then quit his job to run our operations and he got us to the point

where we could make as much as we could pay for. So I started experimenting with new flavors. First came Q Ginger, then Q Club and Q Kola. For each new Q drink I agonized like I did with Q Tonic. I source the absolute best ingredients and then tinker with the recipe until I come up with something I love. I then work with our great designer to give each one packaging as beautiful and sophisticated as the liquid it holds.

How did you go to market with QDrinks to reach restaurants, cocktail lounges and gourmet groceries?

With a backpack full of soda bottles.

I started by going door to door to the top restaurants and cocktail bars in New York City, asking bartenders to try

94 • November 2012 • Total Food Service • www.totalfood.com

my tonic water. A bunch loved it, and we were off and running.

Are Q-Drinks solely made for cocktails or are they perfect on their own to enjoy?

Because we use real ingredients and just a little organic agave, Q Drinks make a great match for top shelf spirits and stand proudly on their own.

The Q originally stood for quinine. I came up with the name when I was mixing up my first batches in my Brooklyn kitchen. One day, as my roommate was complaining that we were going to get busted for running a meth lab, I looked up from my skillet of boiling bark at the plastic Schweppes tonic water bottle and realized that the big difference between what they do and what I was doing was that they used fake stuff made in laboratories and I was using real quinine. Thus the “Q.” We’ve expanded out from tonic water, but the point remains the same – we use real stuff so our sodas taste better and are better for you.

What does the “Q” stand for in QDrinks?

Your bottle design is very unique, how was the bottle design created? Did you

Who are some of your upscale restaurant clients in NYC currently using Q-Drinks on their signature cocktail menu?

Blue Hill, PDT, Silver Lining, Locanda Verde, the Plaza Hotel, The Ritz...

work with a bottle designer? Why glass for the bottle and not plastic?

We use a custom thick glass bottle because it allows us to use more carbonation in our sodas than plastic, cans, or even a normal glass soda/beer bottle.

When I made the initial recipe for Q Tonic and then the recipes for the newer flavors I agonized over not only what ingredients to use, but also the level of carbonation. Carbonation makes soda refreshing and gives it its zing. - not enough and your drink (especially if it’s a cocktail mixed with warm, uncarbonated booze) becomes syrupy and not at all refreshing. Far too often, soda companies – both large and small – cheap out and figure that you won’t care or won’t pay more for a properly carbonated soda. But that’s not how we look at it. So we invest in a thicker glass bottle – it costs us more, but we think it’s worth it because it allows us to make our sodas taste better than any others out there.

Do any of your beverages contain caf-

feine? Do you offer a non-caffeinated product?

Q Kola contains caffeine – cola is by its very nature a “pick-me-up.” The rest of the flavors – Q Ginger, Q Tonic, and Q Club don’t.

we can’t ensure that it’d be a truly superior soda through the “gun” – it can’t produce nearly enough carbonation and way too often it’s not maintained correctly and is the dirtiest thing in a restaurant.

How many varieties of Q-Drinks are there? Any new flavors in the works?

Right now we have the four sodas a high-end bar would want: Q Tonic, Q Ginger, Q Kola, and Q Club. And yes, we have a couple of more flavors we’re working on – we get people every day asking us to make their favorite flavor with the same quality and sophistication as Q Tonic, Q Ginger, Q Kola, and Q Club so I do a lot of experimenting in my kitchen. And we’re getting close on a couple of new ones.

Do you consider Q-Drinks a specialty niche beverage?

No, I consider it the beginning of the craft soda movement. Over the last 20 years we’ve seen craft beers and spirits become more and more popular. I think the same thing is starting to happen with soda – right now in most bars and restaurants the sodas are by far and away the crappiest thing served to customers.

Is Q-Drinks offered in one size? Offered through a fountain dispenser?

All flavors of Q drinks come in 8oz. and 750ml glass bottles. They aren’t available through a fountain dispenser because

95 • November 2012 • Total Food Service • www.totalfood.com

Where is Q-Drinks manufactured and bottled? Do you oversee the bottling on a daily basis?

In order to shrink our carbon footprint and lower our shipping costs, we produce our sodas in Pennsylvania, Ohio, and California. Either I, or Ben, our COO

goes on site for each and every production run.

We heard you sent Mayor Bloomberg a case of Q-Drinks? What was that all about?

Mayor Bloomberg has been demonizing soda. And it’s understandable – most sodas are crap and treated as such by both the companies selling them and the customers buying them. I sent the Mayor a case of Q sodas so he could see that soda could be truly special and not any worse for you than an orange juice if it’s taken really seriously by a small company that cares.

Looking into your crystal ball, where do you see Q-Drinks in five years?

It’s already starting, but in five years better bars and restaurants will be embarrassed to serve factory sodas, especially out of the gun. They’ll want to take the sodas they serve as seriously as what beers they serve or what fish they serve.

Scoop, from page 59 the 2nd annual 2012 Greenwich Food and Wine Festival hosted by Riverside, CT's Unger Publishing, LLC . The three-day event supported The Hole in The Wale Gang Camp. Notables who attended were, Food Network series "Chopped" host, Ted Allen, Restaurateur and wine maker, Joe Bastianich, and Television’s Master Chef judge and Chicago Restaurateur, Graham Elliot. Other notables included restaurateur and Master Wine Sommelier, Joe Campanale. Award-Winning author and TV personality, Laurie Forster.

Ace of Cakes’ Duff Goldman, Dinosaur Bar-B-Que's founder John Stage and "The Sensational Singing Chef," Neil Fuentes. Featured chefs included Food Design Catering's, Michael Batt, Clifford Crooks of BLT-ESquared Hospitality, Chef Francois Kwaku-Dongo of J House, Frederic Kieffer of l'escale, Fritz Knipschildt of Chocopologie, Eric Korn of Good-Life Gourmet, Executive Chef Ethan Kostbar of Moderne Barn, The Schoolhouse at Cannodale's Tim LeBant, Debra Ponzek of Aux Délices, Bill Taibe of LeFarm and The Whelk, and Terrain Garden Café’s Joe Wolfson. The festival 's hosts and chefs served up grand, savory tastings and intriguing demonstrations that included more than 90 exclusive food, wine and spirit vendors.

Innovative New Approach To Reading Glasses For Restaurants Debuts Scoop says a first-of-its kind service offering affordable reading glasses to NYC area restaurants and businesses that they can give away free to their customers is now available at FoodieSpecs.com.

FoodieSpecs starter kits include stylish unisex, individually wrapped reading glasses, providing a unique service for customers who “forget their specs.”

FoodieSpecs.com, a Utah based company, has begun a regional promotional launch of the service to Los Angeles area restaurants and nationwide. The FoodieSpecs starter kit is $19.99 and

includes 10 pairs of unisex 2.0 power reading glasses, a distinctive window

research that shows that over 65 million people in the U.S. need reading glasses, and the need grows as baby boomers age. “Who doesn’t forget their reading glasses when they go out? Yet our research showed that most people are not comfortable using some old pair of glasses a restaurant might have in a drawer somewhere,” said Gibson.

Veteran Rep Reflects On Military Career sticker, an entry table tent card, and a cloth storage bag for the glasses. The company suggests that hostesses, waiters and waitresses be trained to mention the availability of FoodieSpecs glasses as customers are seated. Refill kits of the reader glasses can be ordered online for as low as $1.00 per pair, shipping included to all U.S. addresses. Matt Gibson, President and Co-Founder of FoodieSpecs, said, “We believe there is a huge need for sanitary glasses by customers in restaurants who forget their reading glasses. It’s really a simple idea: restaurants and other businesses

Scoop always enjoys the musings of Elliot Horowitz who has once again reflected on the history of this month's IHMRS show in its previous digs at the New York Coliseum now the home to the Time Warner Center. Scoop is fascinated on stories of what food service professionals were doing prior to their entry into the industry. Among the great

FoodieSpecs starter kits include stylish unisex, individually wrapped reading glasses, providing a unique

II. "I followed some of the top American Generals including General Omar Bradley." As an army photographer, his historic photos of General Bradely were printed in the Army papers. Horowitz had unique access as he witnessed the USA rule over a defeated Germany that was under martial and military laws and the beginning of the Cold War with the Soviet Union.

Local Rep Group Adds Partner Scoop hears that two of the savviest reps in Metro New York created a business as the industry prepares to convene at the Javits. Mike Stella and Tom Clements have added a new partner to their rep firm. Larchmont, NY native Tom Gallagher has joined the veteran duo. With a new moniker of CLEMENTS/STELLA/GALLAGHER, the firm will continue to represent a number of the nation's top lines. Gallagher began his food service career with Dot Foods after graduating from Iona College in New Rochelle. He then served sales rep stints with Oneida and Rational before entering the rep industry in 2005.

"This is an incredible opportunity to work with two of the industry’s most respected reps," Gallagher told Scoop.

"I am looking forward to putting their wealth of knowledge to work on behalf of our factories and the dealers and consultants that we serve," Gallagher concluded.

Among the great Horowitz tales are his stories about serving his country as a Troop Information and Education Specialist – Army Discussion Leader, Photographer and Reporter.

service for customers who “forget their specs.” provide a great service when they offer a free pair of reading glasses to customers in need – no fuss, no cleaning the glasses, just happy customers.” Gibson said that he and a private investor cofounded the company supported by

96 • November 2012 • Total Food Service • www.totalfood.com

Horowitz tales are his stories about serving his country as a Troop Information and Education Specialist – Army Discussion Leader, Photographer and Reporter. "It gave me amazing access.

I covered the Czechoslovakian border which was Hitler’s and the Nazi German army’s biggest base in World War

Tom Gallagher of Clements-StellaGallagher Marketing with Fred Klashman of Total Food Service.

// NEWS

RESTAURANTS

Corner Restaurants Set To Expand The Smith Concept With Lincoln Center Opening Since its debut in 2007, Corner Restaurant's interpretation of a casual American Brasserie: The Smith has built strong followings in each New York City neighborhood in which it has opened.

I

ts two upbeat locations in New York City: The Smith East Village, overlooking bustling Third Avenue and The Smith Midtown, in the heart of Manhattan, located on 51st Street and Second Avenue have become iconic destinations in their respective neighborhoods.

The East Village location has served as a casual and lively meeting spot since its opening in fall 2007. The Smith Midtown, since opening in the Fall of 2011, follows suit offering value-priced, seasonal American brasserie fare.

The Smith is set to open its third restaurant this month. It will open up in the old Josephina's/Sushi A-Go-Go space at 1900 Broadway.

The kitchen design and build out of the project was handled by Paramount Restaurant Supply. "We're not even thought of anymore as a Rhode Island based dealer," McNulty explained. "With an office in Times Square and a full time staff in the City, we've built a home in New York. " "New York's restaurant community appreciates the work that we do because they know that it’s all about relationships," McNulty continued. "Everybody knows that you can shop the

internet for product but you can't buy the level of service needed to put all the pieces together that we provide."

Utilizing local products and purveyors, the breakfast, lunch, brunch and dinner menus feature a selection of familiar bistro dishes. Signature dishes at both locations include Crispy Fried Calamari “Brooklyn Style,” Pot of Mussels with chardonnay-dijon broth and perfectly cooked hand cut fries and four different cuts of steak prepared charbroiled, served with a choice of homemade sauces including béarnaise, green peppercorn and chimichurri. Most of the desserts are served as sundaes and include everything from the Pink Pussy Cat, a mix of strawberry ice cream and chunks of red velvet cake, to the classic Birthday Cake, yellow cake served with fudge frosting and vanilla ice cream.

The Smith bars offer an elaborate menu of classic and signature cocktails made with fresh fruit and herbs.

They feature seven local hand crafted beers on tap and have a selection of 20 wines available by the glass or carafe as well as a hand selected bottle list.

The crowd at The Smith is eclectic,

continued on page 105

97 • November 2012 • Total Food Service • www.totalfood.com

98 • November 2012 • Total Food Service • www.totalfood.com

99 • November 2012 • Total Food Service • www.totalfood.com

// NEWS

ENTREPRENEURSHIP

New Jersey Dealer E&A Supply, The Chefs Toy Store, Teams With Marigold To Bring Unique Concept To Summit The food service industry never ceases to amaze with stories of driven entrepreneurs. In the case of Mary Cummings what began as a cottage industry in her kitchen has quickly evolved into one of the year's great success stories.

"F

our years ago, I began a little takeout business from my kitchen at home." I have children and I was trying to keep our nightly plan for dinner straight and before I knew it, I was cooking

meals for the week for my family and friends. Those humble beginnings soon evolved into making dinners for some 80 families a week.

The former school teacher then heard that downtown Summit, New Jersey had plans for a market type

The E&A Supply team led by Darren Fullman created and installed a kitchen with the flexibility to handle Marigold's high volume meals-to-go business and its new a-la-carte program.

100 • November 2012 • Total Food Service • www.totalfood.com

retail space along the lines of the famous Quincy Market in Boston. "We needed a place to expand because we outgrew my kitchen at home.

The Mondo space was perfect because there’s a pull up spot, so we just put the dinners in the cars so they don't have to park.

The Mondo Summit building is a 94-year-old brick building, which has been reconstructed. The building is dedicated to the arts of all kinds of craftsmanship, culinary arts, visual arts, performing arts and literary arts. Mondo strives to be a destination for shopping, eating, wholesome entertainment and pursuit of one's creative self.

The move into the Mondo came with the caveat that Cummings would agree to also begin to provide a cafe experience for guests to the retail space. "So we created our Marigold Cafe and now do breakfast and lunch. We have several tables and with a fountain, and a little promenade, it is a beautiful space," Cummings noted.

The move into ala carte dining has proven to create a new set of challenges for Marigold. "In our dinner

to go business, I send out the menu on Friday morning and by Sunday night I know exactly how many dinners I have to do." On Monday I have to make 28 dinners or more, whatever it might be, meatloaves or chicken parms." You can also create your own schedule to meet the demand.

Running a cafe is very different with a wide variety of ala carte food that needs to be prepared on demand.

One of the keys to Marigold's success has been a commitment to the highest quality foods. "One of the principals of Gargiulo Produce lives in Summit and has made sure that we get the very freshest produce and the Anthony and Sons breads have become a customer favorite," Cummings said.

As with many food service entrepreneurs one of the major challenges of our success was to create a commercial kitchen that could increase volume capacity and at the same time maintain the home cooked flavor and texture of the menu.

So the Skaneateles, NY native made a call that would accomplish those goals and give her an education that will sure backbone the growth of her burgeoning culinary empire. "We called Darren Fullman at E&A because we knew that they were local and had a great reputation."

He came to see us and walked me through the whole process. If it hadn't been for him, I wouldn't have been able to do that. I had an idea of where I wanted a dishwasher and a sink to go but I was almost paralyzed by the thought of building a commercial kitchen. There are so many requirements, from the town's

continued of page 102

101 • November 2012 • Total Food Service • www.totalfood.com

E&A, from page 100 perspective, plumbing and electric.

It can be a hassle and a nightmare, but Darren walked us through it."

We spent two hours in the space and walked away with a complete plan.

"Our starting point, was to analyze her menu," Fullman explained. “Our role is to listen carefully to what the customer wants and then turn that into a plan of what they really need.

We also had to balance what Marigold would need for the pre-ordered takeout meal operation and then add the pieces we would need for her cafe menu which included a high capacity panini grill. Another key to our approach is to get our customers to understand how important it is to

From left to right: Lisa Grimmig, Jenny Dottle, Mary Cummings (owner), Angelica Comacho, & Tracy Stabler have teamed up to build the new Marigold Space in Summit, NJ

102 • November 2012 • Total Food Service • www.totalfood.com

have a backup for each key piece of equipment. If one goes down, you have another to rely on, so you’re not out of business. We made sure that Marigold had two panini grills and two ovens because they are crucial pieces of equipment and are a main stay for Marigold’s business.”

"What we loved was E&A's follow through after the sale. They were incredibly efficient and professional.

From delivery to installation and now daily operations - they have come back a million times and help us with any questions.”

FCSI, from page 46 Ask the Experts area at the International Hotel, Motel + Restaurant Show will offer unique opportunities for its attendees to receive proven advice from the top designers and management advisory consultants working in the hospitality industry today.”

Up to 42 free, 30-minute consultation sessions with designers and management advisory consultants may be scheduled each day over the last three days of this event.

Design and management experts from the following companies will be featured:

Sunday, November 11, 2012 •

•

•

Mike Berard, FCSI, Managing Member of Commercial Kitchen Consulting LLC in Binghamton, NY (providing Back-ofthe-House consulting).

Brad Belletto, of Vision 360 Design in Dallas, TX. (providing Front of the House and MAS consulting).

James Davella, president of James N. Davella Consulting, NY, NY (providing Back of the House and MAS consulting).

Monday, November 12, 2012 •

•

•

Foster Frable, FCSI, ClevengerFrable-LaVallee, back-of-house food facility design consultants (providing Back-of-the-House consulting).

Leonard Condenzio, FCSI, of Ricca Newmark Design in Norwell, MA. (providing Front of the House and MAS consulting).

Ted Farrand, of Cini-Little in Germantown, MD (providing MAS consulting).

•

•

A.J. ‘Aaron’ Barker of Think Tank HG in Durham, NC (providing Front of the House and MAS consulting).

Arlene Spiegel, FCSI, of Arlene Spiegel & Associates, Inc. in NY, NY (providing MAS consulting).

Following a full-day of conference and networking activities on Saturday, November 10, the IHMRS will feature three full days of exhibits from Sunday, November 11, through Tuesday, November 13.

Once again, the show is expecting to attract more than 25,000 attendees for the conference and tradeshow that features some 700 hospitality industry suppliers and more than 250 interior product manufacturers of hospitality design products through the co-located Boutique Design New York (BDNY ) show.

For IHMRS exhibitor information, contact Lynn White, show manager, at GLM, 1133 Westchester Avenue, White Plains, NY 10604-3547. Telephone (914) 421-3249. Fax (914) 948-6197.

E-mail lynn_white@ glmshows.com. For attendee information, contact GLM Customer Relations at (212) 204-1060, or by email, at customer_relations@ glmshows.com. Additional information and registration is available online, at www.ihmrs.com.

For more than 50 years, FCSI-The Americas has served as the voice of independent foodservice and hospitality consultants, defining excellence in the development, execution and process flow implementation of commercial foodservice design and hospitality management.

Tuesday, November 13, 2012 •

Richard Hopkins, FCSI, of Hopkins Foodservice Specialists, Inc. in Cabin John, MD (providing Back-of-the-House consulting).

103 • November 2012 • Total Food Service • www.totalfood.com

104 • November 2012 • Total Food Service • www.totalfood.com

Lincoln, from page 97 attracting after-work colleagues, latenight revelers, families for Sunday brunch and more. Guests come for all occasions – a drink after work, a quick bite before a movie, a business dinner, or to celebrate a birthday.

The Smith is owned and operated

by Jeffrey Lefcourt and Glenn Harris of Corner Table Restaurants, who also own and operate their American bistro Jane on West Houston Street.

"We are committed to using the best possible ingredients in everything we serve," noted Lecourt. "We seek out local, natural, organic and sustainable ingredients. From the fresh juices in our cocktails to the best local Wild Striped Bass available, our guests know from every bite they take we use only the best."

"Our goal with the West Side restaurant was to bring a Classic timeless feel. A true brasserie with an American touch,” added Harris.

The legendary David Rockwell designed The Smith on the West Side's interior. The Rockwell design features The Smith signatures that include Subway tiles, Zinc bar, communal rest rooms and a photo booth.

Providence, Rhode Island based, Paramount Restaurant Supply, was brought in again to replicate the durable and flexible kitchen facility on the West Side.

"Keep in mind that every location involves creating a footprint that reflects the space,” noted Harris. “The Paramount team has been a great source for us to take our concept and create a dynamic kitchen facility that can support the differences in the real estate we open in," Harris explained.

Corner Table Restaurants was founded in 2001 by friends and business partners Jeffrey Lefcourt and Glenn Harris.

Together, their culinary expertise and passion for hospitality has blossomed into well loved and well respected restaurants in Manhattan.

Glenn Harris met future business partner Jeffrey Lefcourt in 1995 when

The Smith is set to bring its unique atmosphere to the West Side of Manhattan

he was recruited by Jonathan Waxman, then corporate executive chef of Ark Restaurants, to take over the kitchen at the company’s popular Museum Café.

During his five-year tenure, Harris became a key member of the management team, eventually overseeing daily operations as executive chef at seven diverse restaurants. In 1996 Lefcourt joined B.R. Guest restaurants as a part of the opening management team at Blue Water Grill. Lefcourt continued to work with B.R. Guest for over five years on the launches of multiple new restaurants around New York City.

In 2001, Harris and Lefcourt reteamed to form Corner Table Restaurants, a management company dedicated to opening restaurants that offer well-executed yet approachable cuisine at moderate prices to guests of all ages for all occasions.

Harris and Lefcourt opened their first Corner Table property, Jane, a 3,000-square foot, 120-seat restaurant in Greenwich Village in 2001, and it has been a city favorite ever since. This accessible American bistro attracts neighborhood regulars and destination diners alike with value-priced brunch, lunch and dinner menus. At Jane, the menu showcases Harris’ affinity for local ingredients with a broad range of dishes perfect for special celebrations or a quick bite before a movie. To complement the food, Lefcourt hand-selected a diverse wine list and created a seasonal

105 • November 2012 • Total Food Service • www.totalfood.com

cocktail program.

The interior design is a collaboration between the owners and accomplished commercial set designer Stefan Beckman. The bi-level space is sleek yet comforting, marrying warm walls and wood furniture with a sophisticated modern sense of design.

In 2007, Corner Table opened the first outpost of The Smith, an energetic American brasserie in the East Village of Manhattan. After immediate success, plans were put in place to open additional locations: The Smith Midtown, packed from day one in 2011 and The Smith Lincoln Center, fall 2012.

"This is the third location of The Smith," said Lefcourt. "We feel the brand has legs and has been really well received by our guests. All of the stores are location sensitive - menu and design have been adjusted accordingly.

The Lincoln Center location will have a “daily plates” section on the menu like the other stores, but will offer a unique lobster preparation every day for those who are out and want to splurge a bit.

Additionally, The Smith Lincoln Center will have an expanded Steak selection.

O'Rourke, from page 92 us all a sense of pride to produce the best glassware possible," O'Rourke noted.

At the Javits session, O'Rourke will outline the secrets of successful manufacturing in the US. "We know that the knowledge of our staff at our plant in Millville, and also their commitment as well give us a competitive edge. We also work hard to constantly invest in our people to ensure that they continue to produce that same high quality product day in and day out. " New York marketplace guests will have the opportunity to hear how Saunders has grown Allied from a small, regional shop into a leading national manufac-

Anchoring the panel set for 3:15 p.m. will be Bryan O'Rourke of Cardinal who has shown an unwavering commitment to creating employment opportunities by producing product in the Metro New York area.

turer and distributor. The company now offers some 4,000 items for the pizza and bakery industries. From layer pans, pan extenders, cutters, racks, scoops, cake rings, peels/proofing boards, pastry tools–the list of items available from Allied Metal Spinning Corporation is endless. The company has 50 employees in the Bronx and operates its own tool and die shop for custom orders.

"In an industry that has seen a multitude of changes, intense competition and increased consolidation producing product in the USA enables us to provide top quality products and service at a competitive price," Saunders noted in preparation for the Javits event.

A Show within the Show, the 2012 Marketplace will offer the latest in foodservice equipment solutions, tabletop design, paper and supply trends, and food and beverage ideas. The event will also offer cheese and pasta samplings, beer and wine tastings, celebrity book signings in the Barnes & Noble Bookstore, and much more.

QA, from page 28 lotte, San Francisco, Chicago, Philadelphia and Texas. These are exciting times at SFM. What came out of the recent conference in Las Vegas?

SFM events are truly about building the community through relationship building and information sharing.

We strengthened relationships and renewed our enthusiasm for the industry and our professions. We received some really insightful information about design, technology, service, and healthy programs. Kevin Zraly of Windows on the World shared his knowledge about wine with us – I’m sure many of us found an immediate use for that information.

What are the major changes you have seen in the industry?

I see the role of the client liaison ex-

panding. In the past, individuals in that position were totally focused on the foodservice program; now they are taking on mail rooms, reception, conference centers and conference rooms, audio visual, and even art programs. This is a testament to the versatility of this group. At the core of foodservice is hospitality and these professionals can bring that understanding to other disciplines.

What is Microsoft’s approach to feeding its employee base?

As a tech company, Microsoft is all about innovation and efficiency.

Microsoft supports its employees by providing programs that bring fantastic food and variety in an environment that promotes productivity. We have been focused on the customer experience and bringing choices to them that are innovative, inspirational and cost effective – in

BOOTH

#1565

106 • November 2012 • Total Food Service • www.totalfood.com

great café settings.

SFM finds itself uniquely positioned with both “self operator” and contracted operations. What role does each play?

The role of the self-operator in our industry is shrinking and the skills it takes to manage a self-operation are quite different than those needed to manage a contracted program. SFM is uniquely positioned to accommodate both within our organization through our client liaison community. At our major events throughout the year, including our Critical Issues Conference and National Conference, we bring the Client Liaisons together to discuss common issues.

We’re proud to be able to foster an environment for the free exchange of ideas; nothing beats learning from your peers’ successes and missteps.

Over the course of the next year, we

are going to expand our Client Liaison Forums to include web-based communities wherein this group can keep the conversation flowing between events and not lose the momentum.

There was truly an all-star lineup of award winners at this year’s Las Vegas convention, what are your thoughts on their accomplishments?

Our award winners and members are such a dedicated bunch of professionals, I would be surprised if the selection process wasn’t so challenging. We are very fortunate to have such a quality group of members to choose from as well. The winners are truly experts and have passion for the B&I industry. They give of themselves without hesitation to help grow what has become a truly superior organization. It’s truly an honor

to know and work with our award winners.

SFM has tackled healthy eating… what role or responsibility does membership have to dining guests?

Education. Every day, we have the privilege of sharing our knowledge about food with our customers; it’s a great place to be. We also have a responsibility to educate our customers about the benefits of healthy eating, what’s really good for you, what’s a myth, what’s good in moderation, etc. We provide our guests with options and in some cases, incentivize them to purchase healthier meals by charging less for items that greatly contribute to overall health.

We are in a unique spot in B&I in that our customers are frequently our coworkers, so we are that much more

invested in their wellbeing.

Are you concerned with the industry’s ability to attract bright young talent to corporate dining?

I’m very pleased with the pipeline of professionals coming into our industry. I have seen the passion for foodservice in the young people I have had a chance to visit with both at the college level and within our service provider organizations.

B&I offers something that I think appeals to many young people: a work-life balance, free evenings and weekends. I am on the board of the South Seattle Community College Hospitality Program and I have seen the excitement in the students’ eyes and have been very impressed with how eager they are to join our ranks.

Within the supplier organizations,

107 • November 2012 • Total Food Service • www.totalfood.com

there are so many young managers who are ready to take the reins and grow this industry and grow with this industry. I encourage any young people who are interested in B&I to check out the SFM website and contact our members. We are passionate about what we do and are great resources!

How can SFM work together to accomplish this?

SFM must continue to provide an environment where foodservice professionals can network with and be mentored by seasoned professionals and gain valuable education opportunities. We also offer many opportunities for scholarships through the SFM Foundation which conducts many fundraising events throughout the year, like the Schmooze Cruise and the Golf Tournament. We are fully committed to supporting the youth of our industry.

Soda Ban, from page 31 could affect our association and members,” Sampson said. “We want to make it as clear as possible that we’re not involved.”

The initiative, which has the support of Mayor Michael Bloomberg, establishes a 16-ounce size limit on sodas and other sugary drinks served at restaurants, sports venues, movie theaters, street carts and delis. The city said earlier it will begin fining sellers by as much as $200 for violating the ban once it has taken effect in mid-June.

Earlier the NRA had said the ban “unfairly targets restaurants, and is a misguided tactic to impact the obesity problem.”

The coalition has requested that the court reach a decision by Dec. 15 so that businesses do not have to spend any money complying with the regulation.

Applebees, from page 16 Applebee's, Mr. Fernandez served as Vice President of Operations for Nina’s Mexican Restaurants, Regional Director of Operations for Acapulco Restaurants and Vice President of Operations for Casa Vallarta Mexican Restaurants.

Miguel is a 2007 National Restaurant Association “Faces of Diversity” Award Finalist, and enjoys reading, playing golf and spending time with his family, usually visiting restaurants. He and his wife Holly reside in Brooklyn.

In addition to generating more revenue and feeding more people than ever, Apple-Metro is continuing their contribution to the community and their loyal patrons by opening two new restaurants, one in November and one in December, which will result in approximately 300 total new jobs. The locations of the new Applebee's include 65 Metropolitan Oval in the Bronx and

Melchiorri, from page 35 the USGBC LEED Certified Applebee’s at 117th Street in East Harlem.

Apple-Metro, Inc. was established in 1994 by Zane Tankel and Ray Raeburn after identifying Applebee’s Neighborhood Grill & Bar as a concept poised for growth. Apple-Metro, Inc. is the sole New York Metropolitan area franchisee for Applebee’s Neighborhood Grill & Bar. Apple-Metro, Inc.’s mission is to guarantee each and every guest the ultimate casual dining experience through extraordinary service and exceptional food and drink in a funfilled, friendly atmosphere. The company strives to be acknowledged for its high service standards, strong and consistent expansion and significant addition of jobs to New York City and the surrounding areas.

Pastry & Baking Arts Classes Call For Upcoming Class Schedule

888-531-Chef

www.iceculinary.com

108 • November 2012 • Total Food Service • www.totalfood.com

chiorri has a proven track record of understanding a company’s vision, its individual parts, and how to make those parts work together to complete the whole picture. Knowing that attention to detail and making each part of the operation functional and strong are key to profitability, Melchiorri has developed and repositioned some of the finest and most high profile properties in the United States including the first Nickelodeon Hotel and Resort and the landmark Algonquin Hotel. In April 2012, Melchiorri brought his expertise as the “hotel fixer” to the Travel Channel’s new original series “Hotel Impossible.”

In this weekly one-hour program, he helps turn around a struggling hotel fighting to survive.

The Hospitality Leadership Forum will take place from 9:00am to 4:45pm, Saturday, November 10, at New York City’s Ja-

cob K. Javits Convention Center, with the keynote luncheon taking place from 12:45 - 2:15pm. The IHMRS follows from Sunday, November 11, through Tuesday, November 13, presenting more than 700 hospitality industry suppliers and attracting approximately 25,000 in total trade attendance. Hospitality Leadership Forum registration is $139 and includes admission to exhibits the following days. Registration and complete Hospitality Leadership Forum details are available online at www. ihmrs.com. For IHMRS exhibitor information, contact Lynn White, show manager, at lwhite@glmshows.com or (914) 421-3249. For attendee information, contact GLM Customer Relations at (800) 272-SHOW, or by email, at customer_relations@glmshows. com. Additional information is available online, at www.ihmrs.com.

BCA, from page 2 both excellence and diversity within the Wine and Spirit industry. Over the years, Ms. Shelton has developed dozens of signature campaigns for mass market to ultra-premium brands and pioneered the use of radio in the spirits marketing communications mix. Among her award-winning and volume-generating initiatives are the Seagram’s Gin Diamonds and Ice Contest, Seagram’s Gin Pursuit of Excellence Program, Martell Cognac Sharp-Dressed Man campaign and the opening communications strategy for Robert Mondavi’s stateof-the-art red winemaking facility, To-Kalon. She has represented iconic brands in the Pernod Ricard USA, Rémy Cointreau USA and Adult Beverage Co. portfolios. Ms. Shelton is a graduate of Dartmouth College and holds an M.S. in Communications and Journalism from Boston University. She is also an Adjunct Professor of Communications at New York University’s School of Continuing and Professional Studies.

The BCA is a national, not-forprofit organization devoted to the enhancement of professional and educational opportunities with a focus of creating diversity awareness within the food service and hospitality industry. Tickets for this year's Global Food and Wine Experience may be purchased online at www.bcaglobal. org or by phone. For those interested in becoming a sponsor or exhibitor at this year's event, please contact the BCA office at (212) 643-6570.

Sbarro, from page 30 300 neighborhood restaurants in 23 states and growing.

Noodles & Company features timeless dishes from around the world.

From Penne Rosa and Wisconsin Mac & Cheese to The Med Salad and Indonesian Peanut Saute, there are favorites for both kids and adults. Every dish is prepared fresh with a commitment to quality ingredients. Because the food isn’t prepackaged, each dish is customizable to diet and taste preferences. The restaurant delivers these fresh, made-to-order dishes within minutes of ordering right to the table on real china with real silverware.

Mascott Corporation was created in 1989 when Markers Restaurant opened in the Harborside Financial Center in Jersey City, New Jersey. In 2009, Mascott embarked upon adding fast-casual brands to its restaurant operations by introducing Smashburger to the New Jersey area and then added

Noodles, from page 8 in the past several years with positive same-store sales in 25 of the last 26 quarters. Noodles will reach approximately 330 units by the end of 2012.

Noodles & Company was founded in 1995 with the opening of its first restaurant in the Cherry Creek neighborhood of Denver. Headquartered in Broomfield, Colorado, Noodles & Company is a collection of more than 109 • November 2012 • Total Food Service • www.totalfood.com

Noodles & Company in 2012. Mascott is also a franchisee of Cinnabon World Famous Cinnamon Rolls, Seattle’s Best Coffee and Carvel Ice Cream.

QR Codes, from page 14 This is not the first time that councilman Garodnick has faced off with the restaurant industry. In 2011, he wanted to put the brakes on the motorized bikes - the latest craze among Chinese-food deliverers by doubling their fines for all traffic violations.

"These bicycles are extremely dangerous and are proliferating," he said. Only the state, which has outlawed them, can raise the $65 fine for operating them, the councilman said. His bill, which did not pass, would have doubled the $270 fine for running a red light and the $150 fine for riding the wrong way.

new recipe for free,” Greco said.

In the meantime, the 1,013-unit brand will continue its migration toward becoming a fast-casual chain, its executives say.

“In addition, the chain will also introduce the next generation unit design tentatively called ‘the Sbarro of Tomorrow’ in late January or early February,” Greco said. “We’re looking at all elements - equipment, menu, materials, colors,” he added. “It will all be in keeping with our new brand positioning. It will embrace the fastcasual segment.”

Greco also said the Melville, N.Y.based chain plans to shift its newunit development focus from its traditional mall-based outlets to more urban, street-front locations that will allow for more robust foot traffic.

Price, from page 4 tions in the metropolitan area, and it is a dream for the customer.

This concept, although not new, is one that is not loved by the service provider, but works perfectly for the

end user.

We at PRO-TEK find that when properly managed, it can work for the service provider as well.

PRO-TEK launched this program about two years ago, and was renewed by the customers who tried it, this means “it worked.”

C-Cap, from page 71 For those food service operators, or facility’ directors, who are responsible for equipment maintenance, can appreciate the benefit of running with a program such as this, it reduces downtime, it eliminates the need to read through proposals, it means that you no longer need to worry about part guarantees, and a whole lot more.

This concept is growing in popularity, and will possibly become the way of the future.

For more information, you can contact Diane Rossi of PRO-TEK at 866.773.7717, a site survey will be done, and an estimate of cost will be provided, this of course is done with no obligation, and costs nothing.

BOOTH

#1615

110 • November 2012 • Total Food Service • www.totalfood.com

gram (C-CAP), a pioneer and national leader in providing culinary career opportunities and scholarships to at-risk high school students. As a national nonprofit, C-CAP manages the largest independent culinary scholarship program in the United States. Since 1990, students have

been awarded $37 million in scholarships, and classrooms have received donations of $2.8 million worth of supplies and equipment.

Call Vic Rose: 732-864-2220

111 • November 2012 • Total Food Service • www.totalfood.com