March 2022 - Total Food Service

NEWS

LEGISLATION

NY CITY COUNCIL VOTES TO MAKE OUTDOOR DINING PERMANENT T he New York City Council passed legislation late last month that sets the stage for city lawmakers to create a permanent outdoor dining program.

The zoning change approved by the council removes restrictions that prior to the pandemic largely confined outdoor dining to Manhattan.

In 2020, the de Blasio administration enacted an emergency program to allow restaurants across the city to establish outdoor dining setups more easily, including in areas where outdoor dining had been restricted.

The passage of the bill now allows city lawmakers to create a new outdoor dining program governing where restaurants can put their dining setups, what those setups will be permitted to look like and which agency will enforce the rules. “This is the first

step in establishing a permanent outdoor dining program that balances the many considerations of neighborhoods to ensure the needs of these critical small businesses are aligned with the quality-of-life needs of our neighborhoods,” Speaker Adrienne Adams said.

During a lengthy council hearing earlier this month, the city’s Department of Transportation, which might end up overseeing the new program, indicated that the sheds that have become ubiquitous in parts of the city would no longer be allowed. Officials said an overhauled program would make outdoor dining more readily available in all five boroughs.

Before the pandemic, 1,004 of the city’s 1,416 licensed sidewalk cafés were located in Manhattan, according to city officials.

A restaurant worker sanitizes an outdoor table last summer

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“This is the first step in establishing a permanent outdoor dining program that balances the many considerations of neighborhoods to ensure the needs of these critical small businesses are aligned with the quality-of-life needs of our neighborhoods.”

— Speaker Adrienne Adams

As of Feb. 1, there were 12,124 restaurants participating in the Open Restaurants program, with 5,909 in Manhattan, 659 in the Bronx, 2,955 in Brooklyn, 2,414 in Queens and 187 in Staten Island, according to officials.

“We’re bringing fairness to New Yorkers,” Councilman Rafael Salamanca, chair of the Committee on Land Use and a sponsor of the bill, said prior to the 46-3 vote. “When you look at the maps prior to COVID, prior to what the mayor signed in terms of the executive orders, not all communities in the city of New York had access to sidewalk cafes.”

City leaders have dealt with strong pushback from opponents of the program, who claim the outdoor dining sheds have led to noise issues, an exploding rat population and loss of parking spaces. Councilwoman Marjorie Velázquez, the primary sponsor of the bill, emphasized that more community input will be obtained in the coming months as they finalize details of the upcoming bill.

“Our communities need to feel like they are being heard, and that is why we are saying, ‘We

are not seeking perfection, we’re seeking participation and partnership, and that process begins today,” Velázquez, chair of the Committee on Consumer and Worker Protection, said at a news conference.

Velázquez toured parts of Lower Manhattan and Chelsea prior to the vote with fellow Councilman Christopher Marte. Marte said at the council meeting that they saw “five-feet-tall piles of trash, abandoned and broken sheds, cars and bikes not being able to go down the street, and puddles of sludge—we think it’s sludge—it might be worse.”

Councilman Kalman Yeger, who voted against the bill, said he did not think the Department of Transportation would be able to adequately enforce outdoor dining guidelines.

“The bill pending here in this council will put the enforcement of this program in the hands of the DOT – the DOT that can’t get a speed bump put in your neighborhood on any block you want in under three years,” Yeger said. In addition to Yeger, the no votes were cast by Councilmembers James Gennaro (D-Queens), Robert Holden (D-Queens), Ari Kagan (D-Brooklyn), Darlene Mealy (D-Brooklyn) and Inna Vernikov (R-Brooklyn).

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NEWS

ACQUISITIONS

DANNY MEYER’S INVESTMENT ARM PARTNERS IN RESTAURANT TECHNOLOGIES DEAL

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anny Meyer may have built his reputation with well-known restaurant brands including Shake Shack, Gramercy Tavern and Union Square Cafe. But he’s building a new chapter in his story with investments that he is making in other segments of the industry. Meyer’s Enlightened Hospitality Investments has teamed with ECP to purchase Restaurant Technologies from Goldman Sachs.

Founded in 1999, Restaurant Technologies is the leading provider of cooking-oil management and back-of-house hood and exhaust cleaning solutions to more than

“With more than 20 years of helping restaurants work smarter and safer, Restaurant Technologies has built a foundation to support better, more sustainable business practices in the restaurant and food industry.” — Jeff Kiesel 32,000 national quick-service and full-service restaurant chains, independent restaurants, grocery delis, hotels, casinos, convenience stores, universities and hospitals. Jeff Kiesel, president and CEO of Restaurant Technologies, will continue to lead the Company along with the existing leadership team in Mendo-

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ta Heights, Minnesota.

“With more than 20 years of helping restaurants work smarter and safer, Restaurant Technologies has built a foundation to support better, more sustainable business practices in the restaurant and food indus-

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Danny Meyer

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By Brian O’Regan

CHEFCETERA

CHEF JORDAN ANDINO LEADS FLIP SIGI NATIONAL ROLLOUT WITH CHICAGO DEBUT

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ith America’s everincreasing interest in diverse and international foods, chef Jordan Andino and his partners have launched ambitious plans to expand their Flip Sigi restaurant concept across the nation. What started as a local Filipino restaurant in Manhattan now aims to become a nationwide Filipino dining experience.

The Toronto native has embraced his time on both the California and New York food scenes to develop his own unique style of Filipino-meetsFrench cuisine. Andino quickly rose in food circles to his current level of fame with his signature techniques of embracing both cultural food traditions and classical culinary techniques to create an all-new fusion which he serves at his Flip Sigi restaurants.

“Our success is primarily because of the karma that comes from good will. I feel that’s the best way I can describe it,” said Flip Sigi CoOwner Jordan Andino. “During the pandemic me and my two partners

made a concerted effort to donate meals to hospitals across the five boroughs. I think the good will and the connection we formed with the doctors and nurses helped our brand association and our brand recognition and loyalty.

Among the key decisions for Andino was whether to launch the national expansion with a franchise unit or corporate store strategy.

“The way we look at it we want to own as much of Flip Sigi’s future as we can. We have plans to eventually franchise but right now we’ve found the best way to deliver our product and concept is to own and operate as many of our own locations as we can. Our goal currently is ten locations, following that we will begin considering franchising to meet our larger aspirations, but our goal for now is to own and operate ten locations eight of which will be outside of New York City.”

Flip Sigi’s expansion into Chicago came on the heels of Andino and his team’s creative approach to test po-

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“We did a pop-up in Wrigleyville in Chicago, and it was more successful than any of our predictions. We tripled our projected sales and after seeing those results, we immediately went to work finding a location for our new restaurant.” — Jordan Andino

Chef Jordan Andino outside the new Chicago Flip Sigi

Flip Sigi’s Chicago debut continues the celebration of great Filipino flavors and cuisine in a casual taqueria-style setting.

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NEWS

A

EVENTS

By Alyssa Smolen

NEW JERSEY FOOD THINK TANK GOES LIVE!

re Covid adaptations a necessity or novelty? That’s just one of the topics covered by a group of NJ restaurants, academics from various NJ universities and other experienced food professionals when they came together with the Food Think Tank to discuss how the COVID-19 pandemic has affected their unique businesses and how they could work more effectively in the future.

Drs. Charles Feldman and Ethne Swartz of the Food Systems and Management programs at Montclair State University recently founded the New Jersey Policy Think Tank for the food and restaurant industry.

The restauranteurs indicated that limited capacity restrictions prompted restaurants to implement patio dining, which has greatly benefited local NJ restaurants, but only those

with the wherewithal to offer outdoor seating. This provided more revenue and the ability to stay open. According to Restaurant Owner James Avery of Bonney Read in Asbury Park, outdoor dining kept the revenue stream steady; overall sales were maintained at pre-pandemic levels, though expenses increased.

“It was a blessing,” Avery said. “I made minimal investments in furniture, but it was great, it absolutely saved us.”

When summer weather hit NJ, outdoor seating transformed businesses and allowed restaurants to overcome previous customer traffic deficits.

“Patio dining saved us,” Raoul Momo, of Teresa Cafe in Princeton stated. “It’s the only reason we are open… We were incredibly busy.”

Even though many restaurants were compelled to adopt outdoor seating,

other restaurant owners were weary of its longevity, like Amy Russo of Toast City Diner in Montclair, NJ. “It saved me… Do I think it’s ever going to become Barcelona? Not in New Jersey.” Russo noted. “It will continue to grow in resort type towns and foodie towns. It’s a good option but it will not take off.”

Avery agreed with Russo suggesting “there was no long-term guarantee” in outdoor seating, but for their current circumstances it helped keep their business afloat during the height of the COVID-19 pandemic. Some restauranters revenues increased even more than expected. This is true for Leia Gaccione of owner of South and Pine in Morristown in NJ, who stated she had her best year in 2021 despite the challenges the of the pandemic.

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Main Office 282 Railroad Ave. Greenwich, CT 06830 Publishers Leslie & Fred Klashman Advertising Director Michael Scinto Art & Web Director Mark Sahm SCOOP News Editor and Senior Contributing Writer Joyce Appelman Contributing Writers Morgan Tucker Francine Cohen Editorial Interns Hank Bedingfield Alycia June Cahn Claudia Giunta Brian O’Regan Gabrielle Reagan Eva Karoun Scott Wyatt Semenuk Phone: 203.661.9090 Email: tfs@totalfood.com Web: www.totalfood.com

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Follow @TotalFoodService

Subscribe to the TFS YouTube channel Cover photo by Eric Vitale Photography Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Ave., Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2022 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.

Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburgh, PA. Subscription rate in USA is $36 per year; single copy, $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836

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March 2022 • Total Food Service • www.totalfood.com • 9

NEWS

NEW VENUES

CHEF TODD ENGLISH BACK WITH PAIR OF PROJECTS IN LAS VEGAS AND CT

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hef Todd English first emerged as culinary star some 20 plus years ago.

He is back in the forefront with a pair of high-profile projects.

English and his partners are opening The English Hotel in Las Vegas this month. That was followed by the announcement that renowned celebrity chef and global entrepreneur Keith Burkard announced the formation of their newest joint venture, The English Hospitality Group, (EHG). EHG plans to open up a large food hall at the Stamford Town Center in Stamford, CT in early 2024.

The hotel is a 74-room, nongaming boutique property built from the ground up in the Arts District. It’s a ZLife Co. development project built by a California-based firm run by Weina Zhang and Anna Olin with celebrity chef and restauranteur English as the face of the property.

English’s Pepper Club, a Japanese

and Mediterranean concept — is the cornerstone restaurant for the hotel.

“I think a lot of locals will want to go here,” said English, who lives in Las Vegas. “This area kind of has an edge. You’re not in the burbs when you come down here. I spent a lot of years in New York, and I look at Brooklyn the same way.”

“Being in the heart of the quirky and colorful Arts District is precisely where the four-story English Hotel belongs, Olin said. Olin described Wednesday, as “more personable” than the stereotypical “over-the-top” Strip resort. The target market for the hotel is what she calls the “cultured renegade.”

“These aren’t the people going to the Strip trying to relive ‘The Hangover’ movie,” Olin said. “It’s also not the people looking at penny slots on Fremont Street. This is for people looking for a more unique, more authentic experience in Las Vegas.

Chef Todd English (c) poses with staff and honored guests at the Pepper Club opening

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“When you come to this food hall, you’re going to get an amazing culinary experience alongside an environment that has so many discovery viewings of art, of venues and scenes from around the world.” — Keith Burkhard Tourists can come here and live Vegas like a local.”

The hotel is affiliated with Marriott’s Tribute Portfolio and will be managed by Sightline Hospitality, a San Francisco company. Nearly a dozen ground-floor specialty suites lead directly to an intimate pool area. “This is so exciting because it’s the first ever ground-up boutique hotel built in the Arts District,” Las Vegas Mayor Carolyn Goodman said at a recent ribbon-cutting ceremony.

The developers first applied for a

Exterior of The English Hotel in Las Vegas

building permit with the city in late 2018. The cost for the project was north of $30 million. The Trident Construction Corp., a Las Vegas firm, served as the general contractor.

Trident and ZLife are also working together on a possible new apartment project just steps from the English Hotel, Zhang said. “There’s a lot of potential here in the Arts District and a lot of room for redevelopment,” said Jim Donofrio Jr.,

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REOPENING STRATEGIES

WITH LAURA CRAVEN

GREENSAFE LEADS CHARGE FOR GREEN AND SAFE TO EXECUTE POST PANDEMIC VISION

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s restaurant and foodservice operators move towards how they will define their “next normal”, there are still a number of questions to be answered. Close to the top of the list is how to continue an ongoing agenda of green and sustainable without taking their foot off the “safe and clean” gas pedal.

The good news is that clean and green go hand in hand. There are many cleaning products available that meet both needs, and they are

The restaurant’s current products are then reviewed, and a consultant works to identify options for more sustainable, or environmentally preferable, alternatives. effective and cost neutral. Among the strategies that we have found helpful for our Imperial Dade customers is to implement our Greensafe Program.

The Greensafe Program was de-

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veloped in 2005 some 15 years before the pandemic. At first it focused on green cleaning for commercial facilities. The LEED (Leadership in Energy and Environmental Design) building certification standard was gaining momentum in the early 2000s and we anticipated a growing interest in green cleaning practices to support LEED and stakeholder interest. The initial launch of the Greensafe Program included site surveys, product reviews and recommendations, procedural training, and LEED certification support. Three years later, we began developing the foodservice focused Greensafe Program that addressed packaging and other supplies.

Through this program, restaurants are guided by Imperial Dade, which was the nation’s first Green Restaurant Association Green Certified Distributor, in creating a space that is both clean and safe for the environment using environmentally preferable or green products. We define an environmentally preferable, or sustainable, product as one that is designed and manufactured to minimize the adverse environmental impact of its

Laura Craven is the Vice President, Marketing & Communications at Imperial Dade.

Laura oversees marketing and corporate communications for Imperial Dade, a national distribution company headquartered in Jersey City, NJ. Her responsibilities include marketing communications, brand and reputation management, internal and external communications, experiential marketing events, and media relations. Laura has been with the company for over 17 years and has contributed to the organization’s growth and brand awareness. A LEED AP, Laura consults on sustainability initiatives and as a GBAC Trained Technician she assists customers develop cleaning programs.

production, distribution, consumption, and disposal.

The Imperial Dade process begins with listening to the customer and understanding their goals for their sustainability efforts. Are they seeking a certification or responding to regulations or consumer expectations? The restaurant’s current products are then reviewed, and a consultant works to identify options for more sustainable, or environmentally preferable, alternatives.

Imperial Dade works with the most innovative manufacturers and there are often new products coming to market that can be presented.

Imperial Dade does offer training programs to help our customers understand the attributes of sustainable products, disposal pathways, and for cleaning products, proper use to ensure effectiveness and safety. The program also helps restaurants meet several 3rd party certifications, including LEED Certification, Certified Green Restaurant, GBAC, and WELL. The type and size of the operation will often dictate

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waringcommercialproducts.com

@waringcommercial

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FIORITO ON INSURANCE

PREVENTING FOOD ALLERGY RISKS & LIABILITY EXPOSURES

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evere allergic reactions of all kinds happen quickly and can be life-threatening and with an estimated one in ten adults with a food allergy in the United States1, food allergy related negligence can be a dangerous and costly mistake for hospitality businesses. Given the state of the insurance market and strict insurance underwriting, any preventable losses such as this must proactively be eliminated to position your restaurant as best in class.

Many laws regulating allergy-related requirements in restaurants are state-specific2, and thus how food allergen issues are treated will vary ac-

Given the state of the insurance market and strict insurance underwriting, any preventable losses such as [food allergy related negligence] must proactively be eliminated to position your restaurant as best in class. cordingly. Five states, Massachusetts, Maryland, Michigan, Rhode Island, and Virginia, have laws designed to make it safer for individuals with food allergies to dine in restaurants. Massachusetts was the first state in the nation to pass a restaurant awareness

law. New York requires posters with information on food allergy to be placed in all food service establishments, which have to be available in multiple languages. Restaurants in Illinois are now required by law to have at least one manager on duty who has had training in nationally recognized standards for food allergen safety and allergen awareness available at all times that the food service establishment is in operation. A detailed overview of the additional state-specific laws can be found on the FARE website provided in the citations below.

Regardless of state legislation, it is crucial that restaurants and other food service providers take all possible measures to mitigate this increasing risk.

Training Your Staff CDC’s Environmental Health Specialists Network (EHS-Net) conducted a study to see what restaurant staff and management knew about allergies and how they handled them3.

While overall findings were positive, the study also found significant gaps: • More than 1 in 10 managers and staff incorrectly believed that someone with a food allergy could safely eat a small amount of that allergen.

• More than half the staff interviewed did not have specific training

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

Robert can be reached at 212-3382324 or by email at robert.fiorito@ hubinternational.com.

on food allergies, and training often didn’t cover important information like what to do if a customer had an allergic reaction.

• Most restaurants did not have separate areas and equipment for preparing and cooking allergen-free food.

• Some food workers thought their restaurant might not know what to do if a customer has a food allergy emergency.

Training staff on food allergies, including identifying major food allergens, how to prevent cross-contamination of allergens, and what to do if a customer has an allergic reaction is vital for any establishment serving food.

There are many steps that should be taken by the front-and back-of-thehouse staff to protect customers with food allergies, such as the following: • Ensure that tables, chairs, salt and pepper shakers, laminated menus and other table items are clean and sanitized.

• Use a spray bottle solution to clean surfaces when sanitizing. Buckets are not recommended as food proteins could be floating in the water, coming into contact with eating surfaces.

• Educate servers so they are knowledgeable about the ingredients used to prepare each menu item. If a server is new or uninformed, a manager or

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Enhance your menu by creating a deluxe Caprese salad with spooned sections of Burrata beside ripe tomatoes and fresh basil, drizzled with extra virgin olive oil. Or enrich your pizza or pasta by topping with a garnish of this fresh, creamy cheese just before serving.

Available in 2 oz., 4 oz. and 8 oz. Burrata balls, 4 oz. balls with Black Truffles, and 8 oz. and 1 lb. Stracciatella.

For more info and samples, please contact: foodservice@belgioioso.com 877-863-2123

belgioioso.com/Foodservice

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OYSTER TRENDS

WITH MICHAEL-ANN ROWE

HOSPITALITY ON THE HALF SHELL While the pandemic was a shock to the food service supply chain, it drove oyster farmers into a gear they never knew they had, and ramped up everything from processes, packaging, education, and shipping, to the way we eat and serve an oyster now!

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f there was one gastronomic experience missed during the pandemic, it was the ‘experience’ of oysters!

The idea of pulling up to a local oyster bar and being served a frosty tray of glistening oysters on the halfshell was a dream! But did it need to be?

No. While the pandemic was a shock to the food service supply chain, it drove oyster farmers into a gear they never knew they had, and ramped up

everything from processes, packaging, education, and shipping, to the way we eat and serve an oyster now!

Ironically and similarly to the characteristic of an oyster, North American oyster farmers absorbed the waves of the pandemic and ultimately created a widespread of calm and new discoveries amongst oyster lovers everywhere.

Let’s talk about my favorite Oyster Trends!

Education:

Smoked Oysters from Docks Oyster Bar NYC

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Virtual oyster classes have takenoff thanks to the lock-down. Oyster newbies and long-time oyster lovers have learned to shuck for themselves, learned how to buy and store oysters, and the biggest bank for restaurateurs, is they are learning the proper way to eat an oyster- no more slurping!

World shucking champion, culinary educator and Author of, ‘The Oyster Companion’, Patrick McMurray (AKA, Shucker Paddy), got a mention in the New York Times for his Prince Edward Island Oyster Masterclass. He recommends “that you chew your oyster a little bit, two bites and aerate to allow the flavors to cross the palate and develop fully”. And always ‘naked first’, before drowning a freshly harvested oyster in hot sauce! After many oyster 101 presentations, I can attest that this approach is a game-changer. In fact, it can convert those who ‘think’ they

Michael-Ann Rowe is a Canadian and US seafood ambassador and consultant. She is an Emmy Award-winner for a food & travel documentary series, Off the Beaten Palate; the creator of the Canadian Oyster Festival, NYC, and Lobster Masterclasses. She is currently working on a lobster book with lobster scientist, Dr. Bob Bayer from Maine. Michael-Ann is a member of WCR (Women Chefs and Restaurateurs), Les Dames, NY, and the Lobster Council of Canada. Follow Michael-Ann on Instagram @ michaelannrowe

don’t like oysters, to a newfound love for bivalves. Slurping is out, savoring is in!

Shucker Paddy also includes a tasting wheel that goes deep into oyster notes, much like we describe wine.

Instead of talking ‘terroir’, we are sa-

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From Shucker Paddy’s Oyster Masterclass to Julie Qiu’s oyster virtual workshops, oyster education is booming.

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NEWS

By Hank Bedingfield

MENU TRENDS

TYSON FOODS’ FRESH MEATS FOODSERVICE EXPERTS OFFER INSIGHT IN 2022 MENU TRENDS

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n the past two years it feels like everything has changed. From lockdowns and restrictions, to the “new normal”, life is just different — that includes restaurant menus. With that constant change in mind, Tyson Foods, Fresh Meats has done the research and compiled the data to keep operators and restaurateurs at the cutting edge of 2022 foodservice trends.

Tyson Foods’ Fresh Meats division has been an industry expert in beef and pork and center of the

plate strategies for over 60 years.

The company has launched a new tradition to keep beef and pork at the forefront of culinary innovation, with the annual release of their findings for the latest in food trends, which can be accessed at tysonfreshmeats.com.

“We do anything and everything we can to help our chefs,” said Ozlem Worpel, director of Fresh Meats marketing at Tyson Foods.

“And what better way than looking at what the flavors are, what the trends are?”

The COVID-19 pandemic shaped 2022’s food trends in a variety of ways, first ushering in a take-out boom, while simultane-

“Because [consumers] know the basics, their expectation is now a little bit higher. That’s why all these flavors, all these trends, and originality are becoming more and more important.” — Ozlem Worpel ously increasing the competency of at-home chefs across the country. From Tyson’s findings, a compilation and packaging of market research from firms such as Datassential, Technomic, and Mintel, American palates reflect these culinary adaptations.

Hungry for a taste of adventure, and travel-deprived, consumers have turned their taste buds globally. From Birria, the traditional Mexican meat stew sending shockwaves

across social media, to gochujang, Korea’s sweet-spicy fermented chili paste, bold flavors and novel applications will continue to rise in popularity this coming year.

“I think we’re lucky because [these flavors] are more mainstream now.

So it’s not something that the chefs really need to introduce as new: People know it and people like it,” Worpel said. “Because [consumers]

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The Tyson Foods’ Fresh Meats Foodservice Team offers a comprehensive portfolio of brands that feature dual-tier quality pork and beef with unrivaled consistency.

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NEWS

By Brian O’Regan

FLOOR PLAN STRATEGIES

FLAT TECH BRINGS FLOOR PLAN SOLUTIONS TO THE TABLE

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ith the return to in-house dining following the pandemic, one of the difficulties facing restaurants is how to configure their floor plan in a way that makes customers feel safe. One of the key details when it comes to floor plan creation is flexibility and making sure that any changes to the floor plan can be properly executed.

To help with that execution FLAT Tech has created table bases that are self-stabilizing and easily maneuverable to adapt to a restaurant’s changing needs.

“Pre COVID when customers went to a restaurant, they were thinking about what they would order off the menu, not where would they sit,” said FLAT Tech’s Global Marketing Director, Andy O’Donnell. “In the same night a restaurant can have families and groups that want to sit

in a booth, people who will only sit outside, as well as smaller groups who would like to stay to themselves. It is very difficult for an operator to know, what the needs of the restaurant will be for that night.

It is now more important than ever for an operator to have the flexibility to move a table outside or move two tables together, without having to take time to stabilize and align tables.”

As for the importance of floorplan design FLAT Tech’s Executive Vice President of Sales - America, Nils Hughes has the answer. “Multiple big brand chain operators are reducing their footprint indoors, which ensures maximum utility of that space,” said Hughes. “The focus is no longer on just filling seats but making sure that you can adapt your restaurant to the needs of the environment. Flexibility is the key

“It’s all based on ROI now; CEO’s and brands are recognizing that investing millions of dollars into a restaurant from the structure of the building to the miniscule details of menu covers can all be sabotaged in seconds by a wobbly table.” — Nils Hughes to all of this, to meeting the new clean and safe expectations of a restaurant’s customer.”

In addition to being able to adapt the floor plan of the main dining room Hughes says that flexible seating is important across all aspects of the restaurant. “You are seeing some of the successful brands that have survived COVID so well has done so by converting areas into spaces that serve drinks including cocktails-togo, and snacks during the time while people are waiting for their food,”

said Hughes. “The trend of creating a walk-in area where people can sit down to eat or drink while they wait is going to stay.” Hughes continued, “I also think 2022 is going to be the year of outdoor dining, obviously everybody moved outside quickly during lockdowns and restrictions.

Restaurants have begun moving dining back inside, but there is still a strong desire for outdoor dining options. Restaurants are now investing

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No matter what floor surface, the self-stabilizing FLAT® Table Bases for new tables or replacement bases, or FLAT® Equalizers for existing wobbly tables, ensure your customers’ experience will be perfect every time.

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Small Packages Can Make A Big Impact

Enhance the Off-Premise Experience and Build Trust With Every Order.

Show your commitment to food safety and the health and wellbeing of your customers with every order — wherever they enjoy their food. This hand-sanitizing amenity comes in multiple small packages yet provides a big impact for your off-premise program. Our three convenient single-use options travel anywhere and kill germs.

Adding a little touch like this travels a long way in creating a positive impression with your customers.

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customers have a more positive impression of the restaurant if a PURELL® Hand Sanitizing Wipe packet is provided in their delivery, drive-thru or take-out order.1

1. Results based on a nationwide online survey of 317 individuals utilizing off-premise dining at least weekly conducted in February, 2021; MR#010-042.

© 2022 GOJO Industries, Inc. All rights reserved.

March 2022 • Total Food Service • www.totalfood.com • 21

NEWS

GREEN & SUSTAINABLE SOLUTIONS

By Brian O’Regan

CITY STRAWS DEBUTS NEW SOLUTION TO END THE SUSTAINABLE STRAW DEBATE

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n light of the pandemic, there has been an increased emphasis on cleanliness and health, which has brought awareness away from the importance of green and sustainable products. One company that has not lost their focus on green and sustainability is City Straws. With their new suite of products, they’ve created the best sustainable solution to a modern restaurant issue.

“We created City Straws to answer the material problem caused by singleuse petroleum-based drinking straws, as well as soggy paper straws,” said City Straws Founder Andrew Hargest. “The first solution to the problem of plastic drinking straws were paper ones, which made us feel good, for a bit... Unfortunately, we have found that the paper straws are not as functional as we would like. They disintegrate into your drink; they absorb moisture, and they can only last so long. City Straws came to fruition following scientific innovation with sustainability as the mission. City Straws are made using a material called PHA, which is a 100% plant-based biopolymer. This bio-polymer, which is derived from the canola seed, acts like your petroleum-based plastics while being 100 percent plant-based making it the top choice for both restaurateurs and environmental advocates.

The main innovation of our material is that it is ambient compostable, which means that it does not need oxygen to break down and can even be composted in your vegetable garden. Even if our product goes to a landfill, it will biodegrade, which makes our straws the perfect answer to the question of end-of-life disposal.”

For those wondering how the use of City Straws can impact their bottom

“That’s why I’m so excited about this product, because it allows us the opportunity to solve restaurant owners’ frustrations with current options like paper straws, by delivering them a great product that is eco-friendly and cost efficient.” — Andrew Hargest line when compared to other sustainable options, Hargest has the answer.

“We are fortunately positioned from a price point where we are right in between paper straws and regular plastic straws, which are banned by New York City and several other cities around the country,” said Hargest. “If you look at a quality paper straw compared to

our product, our product will not only function better than paper, but it is more sustainable, and it is competitive on a cost per pound basis. That’s why I’m so excited about this product, because it allows us the opportunity to solve restaurant owner’s frustrations with environmental regulations, by delivering them a great product that is

eco-friendly and cost efficient.”

In addition to being an affordable sustainable straw option, City Straws can also benefit a restaurant in other ways. “If having eco-friendly straws benefits or adds to their story, they should promote it,” said Hargest. “The

continued on page 110

What makes City Straws so special? It’s what they’re made of. Utilizing oil from the canola seed, scientists are able to create a material called PHA, a marine-degradable material. that holds up strong for all beverages from cocktails to healthy smoothies.

22 • March 2022 • Total Food Service • www.totalfood.com

March 2022 • Total Food Service • www.totalfood.com • 23

RESTAURANT EXPERT

WITH DAVID SCOTT PETERS

MAKE RESTAURANT ACCOUNTING WORK FOR YOU

M

any restaurant owners fall into the trap of trying to do everything themselves, including bookkeeping and payroll. But what if I told you, while you might be saving hundreds of dollars each month not paying for those services, that you’re probably losing thousands of dollars each month in operating expenses? Let’s talk about how to manage restaurant accounting so it best serves you and your restaurant.

Many restaurant owners handle their restaurant accounting because they want to save money. For example, payroll companies can range from $250 to $500 each pay period. When you’re paying weekly, semi-monthly, or bi-monthly, it could seem like considerable savings to do it yourself.

But are you keeping up with all the payroll regulations? Are you using QuickBooks or some other software program and hoping they’re going to sweep your taxes for you, that they’re going to make sure everybody got paid, that rate changes didn’t happen, that there’s not a data entry error?

Are they going to keep track of when somebody hit their FICA/SUI limit so you can stop taking that from the paycheck? Are you going to do all that on your own, or is that a job better suited to a payroll company?

Another reason restaurant owners want to manage their restaurant accounting is to review their numbers faster. A lot of restaurant owners are working with bad bookkeepers or bad accountants, and they don’t see their numbers for 30 days, 60 days, 90 days, or longer. I’ve seen situations where the only time a restaurant owner gets their numbers is at tax time when it’s too late to do anything about them.

Once you’ve had one or two bad book-

keepers or experiences, even if with a good accountant that just didn’t treat you the way you needed to be right at the beginning, it can make you a little hesitant to trust you’ll receive better results with someone different.

You think if you want something done right, you might as well do it yourself.

But if you don’t have an accounting degree, you’re probably messing your books up. And even if you do have an accounting degree – because I do have members who are accountants who go into the restaurant business ¬– you’re wasting your time. Yes, you know how to do all this stuff, but you’re not spending your time in your restaurant wisely.

So, what should you be doing to manage restaurant accounting?

Here are my recommendations.

• Make sure you hire a bookkeeper, an accountant, a combination of both, or an office that has it all. You want professionals who are going to gather all the information on a weekly basis or daily basis, make sure your

24 • March 2022 • Total Food Service • www.totalfood.com

bills are paid and that your books are tied out. Make sure they’re advising you and helping you make appropriate changes and that you have the right chart of accounts. Your books are a report card that you can look at to understand your business and use to make good decisions to move your business forward.

• Hire a payroll company. They’ll track the SUI limits and such along with the laws that go along with it, and they’re only going to pull money from your account for taxes. This way you keep control over your money in your account or a payroll account, and some payroll company isn’t using your money to make more money. But the biggest reason to hire a payroll company is they take on the liability that if they file improper taxes for you, or they didn’t take the right amount, or they filed wrong, the IRS screwed up, whatever it may be, they’ll get in between to ensure they fix it. That removes liability from you if they make a mistake with your payroll. When it comes to taxes, that’s huge all by itself.

David Scott Peters is an author, restaurant coach and speaker who teaches restaurant operators how to take control of their businesses and finally realize their full potential. His first book, Restaurant Prosperity Formula: What Successful Restaurateurs Do, teaches the systems and traits to develop to run a profitable restaurant.

Thousands of restaurants have worked with Peters to transform their businesses. Get his three principles to restaurant success at https://dsp.coach/ three-key-principles.

• Meet with your CPA on a quarterly basis. Yes, you can use a bookkeeper or an accountant to do your books on a daily, weekly, or monthly basis, but on a quarterly basis, you should have a professional review your books. A CPA should be advising you to look at your numbers, see what your quarterly taxes should be and what decisions you might make to reduce your tax liability to make life easier for you. A good CPA should more than pay for themselves.

It doesn’t matter if they’re charging you $2,000, $3,000 or $10,000, they should be exceeding that when it comes to your taxes and looking at your business on a quarterly basis. They’re an adviser.

When you do move these duties to the professionals, you and your business benefit.

1. You will have time to work on budgets. As a restaurant owner, you have to create your plan for success, what you’re going to do now. The beautiful part about great accounting is you can put your budget next to your accounting for each month and find out where you hit or missed and decide what new systems to put in place to get back on track or to change your reality. You cannot do this if you don’t have good books in a timely manner.

continued on page 112

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March 2022 • Total Food Service • www.totalfood.com • 25

NEWS

MENU SOLUTIONS

By Gerard Bertholon, Chief Strategy Officer at Cuisine Solutions

WITH INFLATION SPIKING, SOUS VIDE IS THE COST-SAVING SOLUTION FOR RESTAURANTS, HOTELS & ON-BOARD SERVICES IN 2022

S

ous vide is becoming the cooking technique of choice for restaurants, hotels and on-board services, seeking to realign their operations strategies to address inflation, job shortages and waste reduction. The technique involves sealing food ingredients in food-grade packaging and cooking the items at precise times and temperatures in water.

The technique has quickly gained

traction in the industry, as culinary leaders begin to recognize the benefits beyond texture, flavor, color, and consistency. Chefs are coming to the realization that apart from the cost and labor-saving benefits of the sous vide method, working with a vendor who supplies them with precooked sous vide proteins, sauces, grains, plant-based eggs and more, will add game-changing efficiency and time-savings.

One of the many issues that restaurants, hotels and banquet halls face is waste. Waste is a natural occurrence in the sequence of preparing any meal. From the time meat is cut, packaged, and transported to its final destination, experts speculate that buyers might only receive 90% of the product actually purchased. With chicken, for example, many factors generate waste before the product reaches restaurants.

Seared beef and sous vide make a powerful combination. When cooked sous vide, beef retains more moisture for more flavor in every slice.

26 • March 2022 • Total Food Service • www.totalfood.com

Chicken is packaged and transported in ice, usually stacked upon one another in large containers.

The stacking arrangement squeezes valuable juices and flavors out of the chicken. After the ice melts and the packaging is discarded, buyers might be given a product with 10% waste or more. Once the product is prepared and cooked for consumption, that number can rise to 35%.

Cooking meats at high temperatures like 350 or 400 degrees will extract flavorful juices from the product while it’s cooking. If a chef wants to serve a 4oz chicken, they usually need to start with a 6oz to compensate for the waste in cooking. Sous vide avoids this problem by being transported in prepackaged, vacuum sealed bags that keep the flavor contained. Additionally, sous vide reduces cooking time because it can be reheated in a third of the time it takes to cook a full chicken at high temperatures. This reduction in waste and cook time translates to significant savings over time. Moreover, because the time it takes to cook sous vide is always constant, there’s no threat of wasting food that’s been over- or undercooked.

The possibility of patrons returning meals or complaining about quality and texture are drastically reduced.

Prep time is also slashed. Instead of prepping the dish in advance, the product is fully frozen with a year and a half shelf life. When sous

continued on page 112

March 2022 • Total Food Service • www.totalfood.com • 27

TREND TALK

WITH JOYCE APPELMAN

SUYOUNG PARK, DIRECTOR OF OPERATIONS, JUNGSIK

I

n honor of Women’s History Month, TFS is celebrating the accomplishments of Suyoung Park, Director of Operations, Jungsik, a Michelin 2-Star restaurant.

In the fall of 2021, Suyoung Park was promoted from Executive Chef to Jungsik’s Director of New York Operations where her leadership skills thrive and attracts the world’s most sophisticated palates to the restaurant’s dining room. Jungsik is not only frequented by top celebrities and athletes, such as Gwyneth Paltrow, who named Jungsik as one of her favorite restaurants in New

York, and beloved by native New Yorkers and tourists alike.

While serving as Executive Chef for the prior two years, she led an all-female kitchen to new heights adding her own twists to Jungsik’s acclaimed cuisine. She was recognized for her culinary prowess and named the winner of the Blanc Pain Michelin Guide New York Young Chef Award in May of 2021.

The Michelin Guide’s Point of View about Jungsik: The cuisine describes itself as “New Korean,” which means it does lean westwards quite considerably; indeed, some of the wonderful sauces turned out of this versatile kitchen wouldn’t be out of place at a grand French table. But

Suyoung Park, Director of Operations, Jungsik

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what is most impressive here is that the Korean elements of the dishes seem to raise them to another level.

Bibimbap composed with gochujang, crispy quinoa and tender Wagyu beef tartare will live long in the memory; while the branzino served simply with white kimchi shows that this is also a kitchen with the utmost confidence in the quality of its ingredients.

This is cooking that is original, impeccably executed and enormously satisfying. It’s the sort of food that makes you involuntarily nod to yourself while you’re eating.

The space is cool, crisp and elegant; the service team sharp, keen and organized. The impressive acreage could make the dining room unwieldy, but it’s divided up into smaller sections so you never feel

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

like you’re rattling around. It also helps that it’s decorated in a sensual and sophisticated way—Jungsik is an immeasurably good looking restaurant, run with the professionalism that its cooking demands.

What is it like to be a woman lead in restaurant management?

Jungsik has many woman leaders, so I never really think about the difference between women and men. I grew up with many women leaders

continued on page 100

A sampling of the innovative, high-end Korean fare served at Jungsik includes black cod and their elegant banchan.

March 2022 • Total Food Service • www.totalfood.com • 29

MEDIA CORNER

With Joyce Appelman

WHAT WE’RE WATCHING:

BOOKS, TV, FILM, AND PODCASTS

WHAT WE’RE READING:

WHAT WE’RE LISTENING TO: list area, space to jot down personal and professional priorities, as well as a mental mise en place list, which prompts us to take time for mental health throughout the workday.

Mindful quotes and original sketch work adorn every other page corner, compelling us to turn each page while we express gratitude for a new day.

Julia Film directors Julie Cohen and Betsy West, well-known for documenting the lives of trailblazing women like Supreme Court Justice Ruth Bader Ginsburg in “RBG” and civil rights activist Pauli Murray in “My Name is Pauli Murray.” directed and produced Julia a 2021 American documentary that tells the story of the legendary cookbook author and television superstar who changed the way Americans think about food, television, and even about women sweepingly presents her formative life and influence, largely through the lens of family and friends.

Fresh to Frozen and Back As a nationally recognized healthy cooking and nutrition expert for nearly 3 decades, Chef Diane Henderiks has been on a mission to teach America how to cook and eat well! Preparing dishes that are both delicious and nu-

tritious may seem like a daunting task to the home cook but doesn’t have to be. Diane developed the concept of Fresh to Frozen and Back to knockout mundane mealtime and teach a no-rules way of healthier cooking and eating. Freezing is one of the simplest ways to store and preserve food.

It makes it easier to put meals on the table in a flash because there is always something within reach. Fresh to Frozen and Back respects the time constraints of busy cooks and is celebrating season five on top streaming platforms including Roku and Amazon FireTV. Each episode highlights Diane’s expert recipes, tips and tricks for preparing fresh meals, properly freezing and bringing everything back to the table at a later date with minimal effort. It will inspire you to cook and guide you step-by-step how to stock your pantry, fridge, and freezer with quality ingredients. Meals create

30 • March 2022 • Total Food Service • www.totalfood.com

memories, and with Fresh to Frozen and Back you will have more time to make them.

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

Mise Journal: Mental Mise en Place Philip Speer “I have created a custom journal tailored to meet my needs as a restaurant professional. My goal is to add mindfulness into my day in the restaurant by incorporating both mental and physical well-being into my prep time.” —Philip Speer The left-hand page is dotted for sketching, with two light gray circles to use as a template to mock-up dishes.

Use these pages to document new inspiration and ideas.

The right-hand page includes a prep

Disfrutar Volume 1 in English Oriol Castro, Eduard Xatruch, and Mateu Casanas The first cookbook from the extraordinary Barcelona restaurant, featuring the work of three enormously talented chefs who began working together at elBulli. This boxed set contains two books, is full of beautiful photographs, and is expertly translated from Spanish. With a foreword by Ferran Adrià.

The Chefs and the Restaurant Disfrutar means enjoy in Spanish.

Each of the three chefs made their way to elBulli by different paths, one inspired by his mother’s home cooking, another by his parents’ cookbook collection and restaurant, and the third by his love of the sea and seafood.

There they progressed from stagiares to key members of the restaurant’s creative department.

After successfully opening a casual restaurant together in the coastal town of Cadaqués, the chefs resolved to open a second with a different character: “modern cuisine with a certain degree of technical complexity... and hospitality and service that were as personal as possible.”

Disfrutar was born in Barcelona, near the Ninot Market and with a modern, Mediterranean aesthetic that was unmistakably part of the city. As

the smaller of the two books included in this set makes clear, it has a coherence of design that arises from and expresses the chefs’ culinary philosophy, as well as their invitation to “Enjoy!”

These Books Disfrutar Volume 1 is comprised of two books in a slipcase. Each is printed on organic paper made using 100% chlorine-free processes. The smaller of the two books is devoted to history

and philosophy; its reflection of the authors’ purposes is as articulate as any restaurant book we have seen.

The second, larger book is a catalogue of the chef’s creations from 2014-2017. It contains 166 recipes and over 200 photographs.

It uses a 4-ring binder to allow the pages to fold fully flat. In cases where uncommon techniques are called for, gatefolds expand the page spread to allow additional photos to be shown.

Recipes are precisely written and the translation throughout the book is clear and idiomatic. Not surprisingly for a professional cookbook, measurements are in metric; there is a clear assumption that readers have previous professional kitchen experience.

Editor’s Note About Podcasts- Listen

and subscribe wherever you get your podcasts, including on: Apple Podcasts, iHeart, Spotify, Stitcher, Google Podcasts, Audible & more.

What’s Burning with Mitchell Davis Mitchell Davis, formerly of the James Beard Foundation, has launched What’s Burning, produced by the Galilee Culinary Institute by JNF USA. He’s talking to food experts from around the world to help reimagine culinary education given how much the food world has changed. He’ll be speaking

with food professionals and food lovers, alike, that you’ll want to hear what these experts believe the next generation needs to know to succeed. New episodes drop every other Wednesday.

Chefpreneur Podcast The Chefpreneur movement is all about Chefs who have taken a risk to put their future into their own hands.

Join Chef/Entrepreneur Andres Hinojosa, focuses on topics that educate, motivate and inspire Chefs who are looking to branch out on their own business ventures.

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March 2022 • Total Food Service • www.totalfood.com • 31

NEWS

By Claudia Giunta

VIRTUAL KITCHENS

VIRTUAL DINING CONCEPTS BRINGS CREATIVE TWIST TO DELIVERY-ONLY RESTAURANT PROFITS

T

he pandemic has dramatically changed how our restaurant patrons dine. With that has come a wave of a new virtual dining experiences that are transforming the industry.

These virtual experiences are a unique way to bring new or existing restaurant brands to life. The ghost kitchen concept has emerged as a vibrant and cost-effective way to make the experience real.

Among the leaders in paving the way for this new segment of the industry is Eric Greenspan. He has brought a track record of success to his partnership in California based Virtual Dining Concepts. Greenspan has a rich history in the food and hospitality industry that has helped him develop an exciting virtual dining experience.

Having started in fine dining, working for high-end restaurants and world-class chefs such as David Bouley, Greenspan became well-versed in

“We are helping brands develop their own voice and this concept is based on a culture of quality and creativity; it’s a way to have an impact on so many brands and help, and potentially even save, restaurants.” — Eric Greenspan all that made a brand and business successful. Greenspan became an executive chef for Patina restaurant in LA and in 2008 opened his first restaurant called Foundry on Melrose.

He then ventured into food media, became an Iron Chef winner, and was featured regularly on Guy’s Grocery Games and Guy’s Ranch Kitchen. His own show on National Geographic, Eric Greenspan is Hungry, and his cookbook, The Great Grilled Cheese Book, were both hits.

Greenspan then became one of the very early entrants into ghost kitchens.

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“After growing my brick-and-mortar restaurant business to seven restaurants, I decided to change my focus,” he said. “I was one of the first tenants at the first cloud kitchen building in LA in 2018.” Greenspan was added to the National Restaurant Power List in 2019 for his work in ghost kitchens.

With that came an introduction and a partnernship with Robert Earl to create Virtual Dining Concepts (VDC). “I met Robert in the cloud kitchen, and we eventually partnered on my exist-

continued on page 104

Chef Eric Greenspan

­

Ruggiero Seafood, Inc.

PO Box 5369 Newark, NJ 07105 - info@ruggieroseafood.com - www.ruggieroseafood.com

March 2022 • Total Food Service • www.totalfood.com • 33

HOSPITALITY MARKETING

WITH REV CIANCIO

TIKTOK FOR RESTAURANTS What You Need to Know

W

hat is the biggest site on the internet?

Would your guess be Google? If so, you would be right …. Prior to December of 2021.

According to data from Cloudflare, Google was taken down by TikTok, a video based social network.

Most people who aren’t addicted to the endless scroll of short form videos think the platform is all about dancing and goofy memes.

While there is certainly more than enough of that to go around, the platform has really started to be an incredible way for all kinds of businesses to creatively attract and engage their customers, including restaurants.

While major restaurant chains have already started to create content on the network, smaller and independent restaurants who have embraced the format are finding that it’s a lot easier to drive business than Facebook or Instagram.

Stories are happening all over the place how just one video caused a major shift in the revenue for a restaurant. This isn’t a fluke. It’s deliberate and you have the right plan, you too can harness the power of TikTok. The problem with Tiktok for Restaurants is that brands are trying to treat it like Instagram, creating content that has traditionally worked on that network. However, it doesn’t work. TikTok is about capturing at-

tention and holding it. People aren’t following brands for the products or services, they want the stories and the characters.

This now means that restaurant marketers have to be video editors ,script writers, storytellers, comedians and directors. If you don’t know what you are doing or have the right plan in place, it’s going to get really hard. Because of this, brands are choosing to not even use the platform. Yet, those who have dug in are seeing incredible results.

Now is the time, while the network is young, while the algorithm is still wild and the platform has not become overrun with ads like other social networks, while you can get ahead of the pack, to start creat-

David “Rev” Ciancio is a former New York City bar owner and knows exactly how hard it is to operate and brand a hospitality business.

He is now a hospitality marketing consultant, customer and technology evangelist with more than 20 years experience in B2B digital marketing and business development, specializing in hospitality marketing, content, local SEO, reputation management and influencer marketing. He helps technology companies, brands and restaurants to acquire and retain customers. Rev is known as an “expert burger taster,” pens hospitality and marketing tips on his Instagram @revciancio, as well as his LinkedIn Profile. He believes that Pizza is a religion.

ing content and figuring out what works.

The three most important things to keep in mind when building your TikTok plan: 1.Consistency: Showing up is more than half the battle. Try to post every day, if not twice a day. A 15 second video is not hard to do.

2. Add value: You have to give your guests a reason to be on your feed. This can be entertainment, story telling, why you do what you do, how you do what you do, gratuitous food displays, interviews with employees, customer reviews, 3. Brand: What is the voice, vibe and style of your content? When you know who you are and how to present, it will help you to be much more consistent. Try a couple different things out and see which one resonates with your guests. You don’t have to figure it out on the first post or even in the first 30 posts!

Keeping these things in mind

continued on page 108 34 • March 2022 • Total Food Service • www.totalfood.com

March 2022 • Total Food Service • www.totalfood.com • 35

Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

ED BROWN CEO, RESTAURANT ASSOCIATES

E

d Brown assumed the leadership of Restaurant Associates in January of 2022 as Chief Executive Officer, a promotion from President of Restaurant Services. Brown has taken the reins from the legendary and recently retired Dick Cattani. Brown brings a “food-first” vision to the new post. In addition, the company is celebrating its 75th anniversary this year.

With an eye towards the challenges of the “New Normal”, Brown has assembled an all-star management team of industry professionals to guide the company. Michael Gallagher, a European-trained chef with more than 25 years of experience in culinary and operations, will assume the role of Chief Operating Officer. Dean Martinus is serving as President, Catering Services.

Rounding out the team is Einav Gefen, a new face at R/A who assumes the role of Chef/Innovator.

Restaurant Associates is widely considered as the pre-eminent onsite dining management Company in the industry. Restaurant Associates delivers hospitality excellence to premiere clients in some of coun-

Ed Brown, CEO, Restaurant Associates

try’s top cultural centers, corporate accounts, educational facilities and off-premise catering events. The list is well over 175 accounts.

Headquartered in New York City, Restaurant Associates operates a premier portfolio of corporate accounts, including Condé Nast, WarnerMedia, Sony, Google, Amazon, Tiffany & Co., Tapestry, Mor-

36 • March 2022 • Total Food Service • www.totalfood.com

gan Stanley, Bank of America, and Capital One, as well as prestigious law firms and educational facilities, such as Harvard Business School and The Culinary Institute of America. RA’s portfolio also included many of the top museums and cultural centers including the American Museum of Natural History, The Solomon R. Guggenheim Museum

and Lincoln Center for the Performing Arts in New York City as well as the Museum of Fine Arts in Boston, the GA Aquarium in Atlanta, Longwood Gardens in Kennett Square, PA and the many Smithsonian Museums in Washington, DC. With Ed Brown’s mantra of “Once

continued on page 38

March 2022 • Total Food Service • www.totalfood.com • 37

Q&A

RESTAURANT ASSOCIATES, from page 36

a chef, always a chef”, Total Food Service wanted to share the vision of RA’s management team as they celebrate this unique accomplishment.

to all of our work with The Four Seasons, the US Open, Lincoln Center, and Harvard, across the decades, Restaurant Associates has been an industry leader from the start.

As we look at RA’s 75th Anniversary, what is it that we’re celebrating?

I think we’re celebrating quality and our people who have made it that way. It’s a testament to all the great businesses that are still with us, that have been with us so long, and I think we’re celebrating the fact that we’re still a premium company serving premium clients, and we continue to grow.

As Compass Group USA takes the reins of Restaurant Associates, what is the legacy of Dick Cattani, “The Gentleman’s Gentleman”?

We continue his legacy by emulating the way that he operated — with that amazing style and grace. Gentleman really is the first word that comes to mind. He would always choose to do things right, do right by people, be ethical, be accommodating, and be hospitable. It is not the norm for a lot of businesses, but it is for us. He had these two wonderful signs in his office: “Work hard and be nice to people” and “Start With Yes”. And that’s what we’ll be continuing.

Can you share some of the highlights and history of this incredible company?

There are really so many highlights in the 75 years of Restaurant Associates. From the establishment of Restaurant Associates in 1947, until the hiring of culinary icons Julia Child and James Beard in 1956,

The last two years have changed how we live and how we dine. What

38 • March 2022 • Total Food Service • www.totalfood.com

do you see in terms of corporate dining? What kind of ‘new normal’ are you projecting as offices transition?

We’re projecting for it to be somewhat of a hybrid. We do know that at a minimum, we’re going to see twoor three-day work weeks, which is going to change the way that people eat. I find it’s more about quality of life than being concerned about COVID, because restaurants in New York City, they’re packed. I think, more than ever, the food that is served in those places is about the amenity. Our clients are asking us to step up the game and do an even more special job. They’re asking us to do more: more choice, more upscale.

There must have been some very interesting and challenging conversations with your corporate client base. What’s the template for everybody to win in that scenario?

The template to win is to know

that everybody has to give, be reasonable, and be fair. It’s got to be livable on both sides. Everybody has to win, or more importantly, nobody should lose.

What role does good food play on campus and where is on-campus food headed?

I can speak to that from firsthand experience. I have a son who just finished college, and, you know, young people are very food savvy. A lot of kids who are in college, they’re used to eating good food coming from big cities, like my kid coming from New York. They’re looking for interesting, delicious food.

There isn’t a company more dedicated to clean and safe than Restaurant Associates. You guys hired a dedicated, cleanliness czar position very early on. What’s the message to the marketplace?

continued on page 40

March 2022 • Total Food Service • www.totalfood.com • 39

Q&A

RESTAURANT ASSOCIATES, from page 38

The message is that safety is not an afterthought. We were always big on food safety. You know, COVID has put safety at a different, a totally different level for us. And as COVID starts to wind down, it just reinforces our commitment and dedication to food safety. It put us into the mindset that people’s lives are at stake with food safety. Coming off of COVID, we’re so much more aware.

I think it’s a big advantage for us to really set ourselves apart from our competition in that regard.

Restaurant Associates has long been synonymous with great food, talk about your commitment to building and growing a great culinary team?

We understand that the core of the customer begins with great food. Customers are hungry for new, interesting, and ethnic. It’s about education. Worldwide travel exploded and then people came back to America and said, how about real Italian food, real Spanish food, real Middle Eastern food? That increase in knowledge from diners wanting better food has pushed us 10 decades ahead in the span of a couple of decades. As a cook, I learned the basics, and then I went from classic to wanting to break out of that. I’d ask, how do I make it interesting?

Today, it’s: How can I take something off the plate and cook less? If I’m cooking striped bass, who caught it? Did I get it fresh? Did I leave well enough alone? Am I supporting the fisheries? That’s very far from where I started. In addition, many chefs look at RA as a great place to build a career because, with our corporate and cultural accounts, there is scheduling flexibility to balance their lives.

You’ve been entrusted to build the company’s restaurant portfolio.

Can you share your crystal ball for that?

Yeah, it’s pretty simple: build outstanding, not-modest restaurants.

Our restaurants need to be the ones that are over-the-top and get attention, but we do them in partnership.

We develop our restaurants with partners who have an agenda bigger than just having a restaurant. Everywhere where we’re building restaurants, our client partner has a bigger vision than just making money.

What’s your blueprint on ongoing operational success? Obviously, there are supply chain issues right now. Do you see that as a shortterm problem and what are you doing to get through that?

So, being part of Compass, there are many sectors and one of the sectors is called Food Buy. Food Buy does all the procurement for all the sectors across the nation and because of their buying power, the supply chain issues have affected us less. Certainly they have affected us, but much less than the average company for sure.

But I will say that between the increased cost of goods, supply chain issues, and inflation the challenge will be to be sure that our clients are with us on price increases.

We find ourselves now in a business with a $17 an hour dishwasher in some cases. What’s your read on the future of the labor force and how you’re going to work your way through that?

I think the problem is a little bit exaggerated and a little bit out of control. We can’t assume that somebody is going to be able to be a porter for us, washing dishes and surviving on $11 or $12 an hour — they just can’t. We have to be much more conscious of these people’s lives outside of the eight or ten hours a day that they spend with us.

Do you ever see a day in which technology could be handling some of those types of positions, or are you committed to having it be a people solution?

Now, we’re a really hands-on type of business. I’m not opposed to entertaining high-tech solutions, and some of our sister companies have them. I think it’s more cool than it

continued on page 42

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Q&A

RESTAURANT ASSOCIATES, from page 40

is money-saving. There are a lot of opportunities there to reduce labor by way of outsourcing certain parts of your work. There’s just no reason for a dishwasher at $17 or $20 an hour to spend three hours peeling onions. I can buy onions peeled correctly from my produce company now. If I’m able to purchase some of those things, I can cut down labor, I can reduce waste. There are sustainability issues upside there. A lot of pluses. We need to think differently.

about her is that she is nothing like who I am. That’s exactly why we hired her. She has a different point of view and if there’s anything that I know, as a good leader with a 30year relationship in this company, is that doing the same thing isn’t the best idea. She has a great point of view. She has a great palette, she’s very involved in sustainability and wellness, and she comes from Israel, so she’s a natural when it comes to plant-forward wellness.

Can you speak to the relationship with the communities that you serve?

We are all about employing people and giving opportunities, and we put a lot of our efforts into our common pantry, City Harvest, and a couple of other organizations.

That’s really where we focus the most of our charitable efforts.

Restaurant Associates partnered with a company called Reframe, to maximize the company, the customer experience with the latest technology. Talk a little bit about your goal for that program.

Much of the customer experience is really aimed at a transformational journey between us and the people working in our RA family. Let’s be sure that we are aware of what our people are thinking and what they’re feeling. We’ve learned that there is a massive amount of unconscious bias out there. We’ve done so much work and many exercises to bring it to the forefront. It was, in some cases, almost embarrassing, or humbling more, to learn.

And then just to say it’s okay. Those things exist in your head. Let’s talk about them, let’s get them out, and let’s work against that. It’s been a terrific experience. We had the time during COVID to dive deep into it and we’ve seen good results.

The last two years, of all the areas that took a big hit, catering was at the top of that list. And yet, I heard that there’s a projected 2.5 million weddings for this year. Talk a little bit about the rebuild of the catering business and what you’re looking to bring to that marketplace?

You’re absolutely right. Catering took the biggest hit. The good news is that more than 60% of my venues across the country, and that includes Wolfgang Puck’s catering, pace reports to be more than 80% full. I think there’s a pent-up demand to want to have celebrations and the natural pent-up obligations of weddings, mitzvahs, etc.

You recently hired Einav Gefen as chef and innovator. What are your hopes for her and Restaurant Associates in the future?

When I returned to the company after working with Restaurant 81, I came back to Restaurant Associates and created the Chef/Innovator position for myself. And when I became CEO, we literally spent two years talking to many people, Einav included, to be sure that we found the right person. What is most right

Five years from now, 10 years from now, what do you see for Restaurant Associates?

My first mission is ‘back to a billion and beyond.’ I remember when we celebrated $200 million in revenue many years ago and this company, pre-COVID, we hit $1 billion.

My mission is to go beyond that. I want that in the next 18 months and within five years, I want this company at $2 billion.

How do you accomplish that goal?

continued on page 44

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Q&A

RESTAURANT ASSOCIATES, from page 42

We’re definitely in acquisition mode as well as organic growth.

We also grow a lot with our clients.

There’s that growth, but certainly acquisition. Acquisition gets you that $30, $40, $50 million in one deal, growth which you need when you start to be over a billion to grow at 10% a year. You need to act; you need to acquire.

Let’s talk about the rumored acquisition of Meridian Marquis. Is that the type of opportunity that you see going forward?

I think it’s one of the ways we’ll go forward. Take the Marriott acquisition as an example. I think that they learned that they just couldn’t make money. There is enough of that pie for everybody to work out. You can pay the labor, you can handle the food, you can do everything, and there’s money for both parties to be left with some.

•••••

After chatting with Ed Brown, TFS wanted to get the perspectives from the key members of the new RA management team.

Here are their thoughts on a variety of topics: MICHAEL GALLAGHER, Chief Operating Officer: What are the keys to operational success as we prepare to venture into a “new normal”?

People! Hire the right people who are passionate, enthusiastic, and with an entrepreneurial spirit. Then give them the appropriate training, show them what success looks like, support them along the way, and inspire them to continuously raise the bar. We are constantly looking for and hiring candidates with innate hospitality and a creative mindset for problem solving and continuous improvement. Standard Operating Procedures are another important

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factor– they need to be constantly updated, communicated and enforced.

What are your thoughts about the on-going chatter about the challenges of the industry’s “supply chain”?

We are going to continue to experiences challenges in the supply chain for the foreseeable future with price increases and inflation. This is an opportunity for us to continue to promote local sourcing and support our local vendors.

We benefit tremendously from our relationship with Foodbuy, our parent company’s purchasing arm.

Their industry knowledge, expertise and resources set us up for successfully forecasting needs and collaborating with vendors and distributors to ensure ample supply or appropriate substitutions.

continued on page 46

Michael Gallagher

March 2022 • Total Food Service • www.totalfood.com • 45

Q&A

RESTAURANT ASSOCIATES, from page 44

Let’s go back to your comments about the importance of people.

Can you expand on that some more?

Labor will continue to be a challenge in this industry and it’s our responsibility to make being in the industry a desired long-term career versus a stop gap or a temporary job. Pay, benefits, a great workplace experience, a robust onboarding and training program, a clear path of career growth and frequent employee recognition and rewards. We need to focus on the talent we have as much as the one we need to attract.

What are your thoughts on building on the “Cattani legacy” of commitments to a number of causes in the communities that RA serves?

As part of our commitment to be a home for talent of all kinds, we are making inclusive recruitment a priority. To date, we are one of the top employers for graduates from Hot Bread Kitchen, Job Path’s Consortium for Customized Employment, Fedcap Rehabilitation Services Inc., C-CAP, Best Buddies and others.

We continue to bring women and minority-owned suppliers into the fold, consistently running pilot programs and full-scale launches with their one-of-a-kind products.

Brands we work with include the likes of: • Matriark Foods: women-owned upcycler of fresh-from-the-farm produce that would have otherwise gone to waste • Atlantic Sea Farms: women-run, sustainable kelp aquaculture business • Lekka Burger: women-owned, chef-created vegan burgers Our long-standing relationship with New York Common Pantry will continue to be a core initiative. We support food rescue efforts that benefit hungry New Yorkers. In the past three years, R/A has provided New York Common Pantry with more than 37,000 meals to help feed those in need.

Dean Martinus

DEAN MARTINUS, Catering Services:

President,

The good news is a project of 2.5 million weddings in 2022. Clearly catering is headed for a dramatic rebirth?

We are keeping with our CxRA recipe of Values: Quality Ingredients and Outstanding Hospitality Service. We are focused on our people: cultivating talent, empowering innovation and rebuilding relationships with clients to establish confidence in having a safe event for everyone starting with our own team. Flexibility is key as we reimagine what the new possible is for event catering: innovative menus and presentations, variety of service styles, and an inherent sense of comfort and safety in stye. There has been remarkable shifts in the marketplace from clients expectations, venue guidelines, to supply chain issues and more. We pride ourselves on having tremendous resources to pull it all together from all our catering companies: CxRA, Occasions, Max Ultimate Food and Mazzone Hospitality. Our combined “Lessons Learned” and sharing of best practices makes us stronger as we emerge from the pandemic.

continued on page 48 46 • March 2022 • Total Food Service • www.totalfood.com

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Q&A

RESTAURANT ASSOCIATES, from page 46

EINAV GEFEN, Chef/Innovator: Einav, in this new position, is this about listening to what people want to eat or is this about challenging and stimulating them with new favor and texture profiles?

It is all about balance. Like anything in the food world (and what makes this industry so fascinating), it is never just one thing. It is about making the everyday food delicious while introducing something new to diners who want to experience the latest trends. It is about offering a variety of flavors to those who dine with us every day in a workplace setting and serving enticing options to those who may visit a cultural center once a year. It is also about keeping up with the fast-evolving technology in both back and front of house, remembering that we are serving a multi-generational and diverse clientele. At the end of the day, it is about listening to what our guests and clients want, anticipating what

they may need, and making sure we meet and exceed those expectations in the most efficient way while keeping our eyes on the quality, because we all know that taste is king.

What are your thoughts on long term trends for what we will be eating?

In the next 5 years, we will see the evolution of the food industry in reaction to the aftermath of the pandemic. With a lot of money being poured into food tech, we will see immersion of more affordable solutions that will promote efficiency, but the adoption will be slow. Many companies, small and large, will need to re-evaluate their culture and ways of working in order to attract talent back into the industry. Rising operating costs will drive innovation and may change the way business looks or runs today. Consumer influence will grow as they will be more selective on where they want to spend their money. In essence, the next 5 years will be the path to the

48 • March 2022 • Total Food Service • www.totalfood.com

new equilibrium of the industry. We are hoping to be a guiding light.

Longer term, let’s say 10 years out, I see a food service industry that is very dynamic and with more variables to deal with. We hope to see a more sustainable, resilient industry starting with a more transparent supply chain that will allow small, local, diverse suppliers a way to grow.

Sustainability (food waste, plastic reduction, water use) will be a common place driven from both consumers and industry leaders. Chefs will lead the way in creating dishes and menus that reflects a more diverse way of eating relying less on animal protein. In addition, Chefs will continue to use their influence to connect people and communities.

Food tech and Agri tech will drive a more efficient, technology-driven industry serving a new generation that is used to having it all at their fingertips.

All photos by Eric Vitale Photography

Chef Einav Gefen

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March 2022 • Total Food Service • www.totalfood.com • 49

NEWS

INTERNATIONAL WOMEN’S MONTH

By Wagstaff Media & Marketing

FEMALE CULINARY LEADERS GIVE ADVICE TO NEXT GEN FOR INTERNATIONAL WOMEN’S MONTH

I

n honor of International Women’s Month March 2022 (and International Women’s Day March 8th), Wagstaff Media & Marketing rounded up advice from successful female chefs and leaders for those who aspire to work in the culinary sector. These words of wisdom make for great content in any features involving women in business, culinary careers, fierce women thriving in a male dominated industry, mentorship, and inspiration. See below for the insight and advice!

Meg Bickford, Executive Chef of Commander’s Palace, New Orleans, LA Chef Megan “Meg” Bickford has called the Commander’s Palace kitchen her culinary home since June 2008 and took on the role of Executive Chef at the New Orleanians’ destination for leading edge Haute Creole cuisine in October 2020. With over 12 years of experience with the Commander’s Family of Restaurants, Chef Meg previously served as the Executive Chef of Cafe Adelaide, the Commander’s family’s playful, modern Creole restaurant.

Meg is a Louisiana native.

Advice: “When starting out in this

Meg Bickford

business, you need to be a sponge… and want it badly. I liken being a chef to being a professional athlete: you have to be dedicated, always practicing and honing your skills, and willing to push yourself to your limit. We have a motto at Commander’s Palace which I think sums it up: “Do not suffer the curse of low expectations.”

Katie Reicher, Executive Chef of Greens Restaurant, San Francisco, CA Katie Reicher is Executive Chef of legendary Greens Restaurant in San Francisco founded in 1979. With a comforting, seasonal, and wholesome food philosophy, her service style at the iconic vegetarian destination is warm and familiar—she believes everyone who visits Greens should be treated like family.

Advice: “Know your value. Several times throughout my career, I have experienced gender discrimination.

I once was told that I had made the worst vinaigrette that my chef had ever tasted. The same day, he threw my risotto pan against the backsplash of the kitchen and said I was hopeless.

The next day, another line cook took my same vinaigrette, without making

Katie Reicher

50 • March 2022 • Total Food Service • www.totalfood.com

adjustments, to my chef to taste and he was praised for such great work.

My fellow line cook made sure to let me know what he did and rubbed it in the rest of the week. There will always be people who don’t or won’t see your value, and that’s ok. The industry is changing, and you no longer need to put up with people and restaurant cultures that will actively mistreat you.

Know your value; don’t accept a job that will underpay you or mistreat you just for a resume boost. Bring your talents to a high-performing place that will pay you what you are worth, appreciate you, and value your contributions to their team.”

“Break the mold. The old-school chef persona is usually an older white male who yells and throws things. It’s the “yes chef,” “no chef” high-intensity kitchen that still works in a militaristic way. The line cooks have it out for one another and the pressure to succeed and get ahead of your peers is insurmountable. It can be excruciating and can take a toll on your mental health.

When you are ready to move into a “chef” position (sous chef or higher), it is up to you to break the mold of the classic toxic kitchen environment. Just because you suffered, doesn’t mean the next generation has to. The classic saying “you attract more flies with honey than you do with vinegar” is true. In my kitchen, I make sure to work side-by-side with my team, act as a mentor rather than a drill sergeant, and I always thank everyone for coming to work. We also never work more than 40 hours in a week and we are as flexible as possible with time off requests. The result is a kitchen where people enjoy coming to work, training is quicker and easier because everyone is engaged, people help each other, and the job always gets done.

The kitchen is where we spend the majority of our time, so why wouldn’t we want to have fun?”

Brooke Williamson of Playa Provisions, Los Angeles, CA Born and raised in Los Angeles, Chef Brooke Williamson has carved out an impressive r sum full of leading roles and professional achievement, such as being the youngest female chef to ever cook at the James Beard House, winning Bravo’s “Top Chef” Season 14 in Charleston, and most recently, being crowned the first winner of Food Network’s “Tournament of Champions” in spring 2020. Along with her husband and business partner, Nick Roberts, the two debuted a unique four-inone-concept in 2014, Playa Provisions, featuring a grab-and-go marketplace, King Beach; an artisanal ice cream shop, Small Batch; a seafood dining spot, Dockside; and an intimate whiskey bar, Grain. During her day-to-day operations, she works alongside Roberts creating new menus and running the front and back of house, takes her chef talents on the road to local and national food events and festivals, and

Brooke Williamson

continued on page 52

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INTERNATIONAL WOMEN’S MONTH regularly participates in philanthropic efforts with No Kid Hungry.

Advice: “Being a chef is something that I set my heart and mind to at a very young age, and I am so proud to see how far I’ve come, especially as a female in this industry. To be an entrepreneur and own any business, you’ll face countless challenges and setbacks, but the key is to push through them to the other side. That’s where you find the reward.”

“It’s all about experience, and there’s no way to get experience without diving in. There are so many hats to wear that if you’re not incredibly passionate and excited about what you’re doing, then giving up is the easiest thing. Expect the unexpected and know there will be bumps in the road and days you want to give up. A lot of people are getting in the industry because they think it’s exciting on its own. From my experience, the most important things are understanding a lease, location, and audience.”

Hong Thaimee, Owner and Chef of Thaimee Love, New York City Originally from Chiang Mai, Thailand, Hong Thaimee is a chef, entrepreneur, and philanthropist who has served as a global ambassador for Thai cuisine and culture for nearly a decade. After successful careers as both a model and business executive in Bangkok, Hong felt drawn to pursue a more personally meaningful path.

Now one of the most visible faces of Thai food in the US, Hong debuted her permanent new restaurant, Thaimee Love in October 2021, in New

Hong Thaimee

from page 50

York’s W Houston Street, specializing in “Baan Baan” cuisine, replicating the comforting, home-style Northern Thai dishes.

Advice: “Keep on learning and be teachable. That way you can be the best cook/chef you can be. Get to know who you are and make sure that you know why you want to be in this industry. So when amazing days come you can enjoy it to the max and on the dark days, you can find the tune in your heart and find the strength and courage to keep on pursuing your dreams. It is not a sprint or a race. It is a journey. Good luck!”

Natalie Morales, Executive Pastry Chef of The Kitchen Restaurant Group, Locations in CO, IL, IN

Natalie Morales

Natalie Morales is the Executive Pastry Chef for The Kitchen Restaurant Group. As a first-generation American, she has a love for incorporating the flavors she grew up eating into her desserts. Her specialties include all things bread, viennoiserie, and creating new flavor combinations not commonly seen in desserts.

Advice: “If I could give 19-year-old me one piece of advice it would be: “don’t wait for an opportunity to become a part of the conversation. Make those opportunities happen, speak up, and don’t be afraid to speak loudly.

A cookie a day also helps too.”

Garrette Bowe, Chef de Cuisine at Grand Hyatt Baha Mar Marcus at Baha Mar Fish + Chop House,

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Garrette Bowe

Nassau, Bahamas Born and raised in Freeport, Grand Bahama, Chef Garrette Bowe is the Chef de Cuisine of Marcus at Baha Mar Fish + Chop House, where she executes consistent high-quality service and cuisine due to her knowledge of local gastronomy, experience in developing creative menus, and proficiency in leading professional kitchens. Prior to her time at Marcus, Chef Bowe was the Sous Chef for the new Shima at The Island House before later joining the Grand Hyatt Baha Mar team as Sous Chef for on-site restaurants Caf Madeleine and The Palms.

Advice: “Confidence: Confidence was something I struggled with at the beginning of my career, and to be honest it’s something I still haven’t fully embraced. In an industry where most people in leadership don’t look like you, there’s a feeling of being an imposter. In my entire career I’ve worked with only one female chef as a superior, so there’s not much representation of women in the industry. However, from her I learned to lean in, in my confidence. It’s important to know your worth and value and the respect that comes along with it. Commanding respect for yourself and being sure of who you are and what you bring to the table.”

“Putting in the work: Never stop working on your craft. In an ever changing industry, with new trends and traditional techniques, the culinary industry is always expanding. There is always something new to learn, try or experiment. Working with new ingredients, learning new and old techniques, honing in on your craft. Continually fall in love with food

Kuniko Yogi

throughout the journey.”

“Finding a balance…….sort of. In an industry as a chef that requires working long days and long hours, having balance is difficult. Finding time for family, friends and simply just for yourself may be challenging. However, it is important to make time for yourself and the people that’s important to you without the feeling of guilt. Make sure to take care of yourself because if you’re not taking care of you then you won’t be able to be at your best.”

Kuniko Yogi, Executive Chef and owner of Pikunico Japanese fried chicken, Los Angeles, CA Kuniko forged a unique path to a bright culinary career, growing up in Maebashi and embarking on a traditional route to the structured world of banking. This brief stint in finance led to the realization that her rebel heart yearned for a true creative outlet. She departed her native Japan for Los Angeles and began working for Chef David Myers of the Michelin-starred Sona. She rapidly advanced through the ranks, later serving as Executive Chef of Myers’ brasserie, Comme a West Hollywood, opening its second location at The Cosmopolitan of Las Vegas before heading up the kitchen of the award winning Hinoki & the Bird in Century City. Pikunico at ROW DTLA is her first solo venture.

Advice: “To stay in the culinary industry as women my biggest piece of advice is to stay on it, be persistent, and never stop. Those people make it whether you are a man or a woman.

The continuous effort will take you

continued on page 98

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By Ruby Klashman

NEWSMAKER

HOSPITALITY & TOURISM TRADE PROGRAM AT J.M. WRIGHT TECH LAUNCHES NEW DOCUSERIES

D

oes it even count if you ate somewhere recently without positing on social media? Most likely, you found where you were going to go to eat on social media that caught your attention. Nowadays, not only does a restaurant’s food need to be good but you also have to have an impactful social presence as well.

We recently sat down with Kendra Jenkins from J.M. Wright Tech School in Stamford, CT. Jenkins teaches in the Hospitality, Tourism and Guest Services Management program at the school. Pre-pandemic, Jenkins had a great idea to collaborate her hospitality program with the school’s digital and media program. The goal was to create a track that could keep students on top of what was trending and garner a full experience of working in the front of the house at a restaurant or foodservice operation.

“The collaboration of the two programs would let students see what they are working on and create a collaboration and with that the first episode of the Wright Bean was born,”

“It showed how the dynamics of the foodservice industry change so quickly and the importance of social media to chronicle that change.” — Kendra Jenkins Jenkins said. “I wanted a way to help get people back into the restaurant industry because it was getting a bad rap as a career track.”

The idea for Wright Bean was to create an idea for a business that students could develop from the ground up. That involves learning about marketing and sales as well as coming up with a log and business model and promoting on social media.

“The project helped to show students that people rely on the restaurant industry for their livelihood as well as to build up their communities and social interaction which we so badly need, Jenkins added. Most importantly, students come out of the program with a portfolio that shows employers that they are ready to take on projects and boosts their confi-

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dence. The two programs working together also gives students a glimpse into the everyday work world in which you need to work with a wide diversity pf people and personalities.”

The Wright Bean video project showcased downtown Stamford’s Winfield’s Coffee Bar located in the city’s Ferguson Library. It proved to be a huge success with a look inside the inner workings of a busy foodservice operation.

“It showed how the dynamics of the foodservice industry change so quickly and the importance of social media to chronicle that change,” Jenkins concluded. “With that, our students could see the importance of how the quality of what you serve and what you post need to be closely aligned to gain consumer trust.”

Kendra Jenkins

With educators like Kendra Jenkins thinking outside of the box and taking students with them, the educating of the next generation of restaurant and foodservice professionals is in good hands. Follow the program on Instagram at https://www.instagram.com/ jmwright_hospitality/

March 2022 • Total Food Service • www.totalfood.com • 55

NEWS

SUPPLY CHAIN SOLUTIONS

By Claudia Giunta

FOODSERVICEDIRECT.COM BRINGS BOUTIQUE DISTRIBUTION MARKETPLACE TO RESTAURANT AND FOODSERVICE COMMUNITY

O

ne of the challenges of a revitalized restaurant and foodservice marketplace is keeping up with trends that have impacted both in-restaurant dining and the growth of takeout & devested in the company. As a managing operators or alternative food service livery. With that mission, FoodServicedirector, I helped grow the company operators, such as food trucks or Direct.com works as a marketplace for in its marketing and customer sercatering businesses. We then solve the producer and manufacturer. vice procedures. In the last 8 years we problems that the broadliners simply The sales and marketing channel have grown the business eight times,” cannot solve for these types of operain foodservice featured a traditional shared Mete Gumus. tions. Since we are an online distribumodel of a food manufactures then beFSD’s focus is to solve the accestor with a central warehouse, we are ing represented by broker partner. The sibility problem in food products, as able to offer those niche products to broker would then call on a broadline well as supplies. The company’s consmall restaurant operators.” distributor whose sales force would stant communication with operators In addressing minimum order rethen go and offer the product to their helps them solve problems within quirements, FSD considers the lack restaurant customer. the industry. “Through surveys and of variety issues that restaurants may With the advent of technology and discussions with operators and chefs, struggle with. “Consider food trucks. I then the pandemic that approach we identify the latest problems and think about 85% of food truck operaneed what many call today: disrupstrategize how we can solve them,” tors operate from their homes,” Gution. Finding a solution for that new Gumus explained. “We classify those mus said. “They can’t buy anything approach required both an underproblems into either small restaurant from the broadliners because they standing of the needs of the manufacturer and restaurateur.

With a goal of providing products to operators online, Food Service Direct was born. Originally a Virginiabased company, the company was founded in the late 1990s and became the first food service-focused online distributor. What started as paper products and some high disposable items, quickly turned into food items due to the convenient white space of this niche. “I came to FSD in 2018 when a Fortune 500 company and one of biggest private food serFood Service Direct.is an endless online marketplace with no minimums and no memberships. vice distributors in the US in-

“We then solve problems that the broadliners simply cannot solve for these types of operations.” — Mete Gumus

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can’t deliver today. This means they are the main sources of cash and carry which makes it inconvenient to find that product variety. It’s also very challenging to have a lean and efficient staff that you need spending their time in front to of your customers to ask them to go to a cash and carry.”

Gumus comments on how we observed takeout and delivery trends to have started prior to the pandemic: “Before Covid there were already structural changes coming into takeout because of the workforce and aging population. The newer generations love working from home and enjoy the convenience of being home a bit more. Covid definitely helped to accelerate takeout and delivery sales which helped operators such as ourselves increase our supply sales.”

Gumus and his team have watched carefully as they respond to the changes of the last two years.

“With takeout and delivery options becoming more of a staple, outdoor dining also became a popular dining experience. The alternative guest experience helps bring more revenue to operators through increased capacity. “My suggestion for operators regarding outdoor dining is to make it an experience entirely different from indoor dining, such as completely different menu options. Foodservicedirect.

continued on page 118

March 2022 • Total Food Service • www.totalfood.com • 57

SPIRITED NEWS + VIEWS

WITH FRANCINE COHEN

WOMEN’S HISTORY MONTH IS THE PERFECT TIME TO RE-EVALUATE HOW WE FUND WOMEN IN BEVERAGE ALCOHOL

W

hen I sat down to write this month’s column, the world was not in the topsy turvy position we find ourselves in now.

Bartenders weren’t dumping out bottles of Russian Standard (yes, made in Russia and owned by Russian oligarch Roustam Tariko, who, according to one Bloomberg article, also owns Bank Russian Standard)

and mistakenly pouring Stoli down the drain (the spirit we get here with a Stoli label is made in Latvia, w/global headquarters in Luxembourg, helmed by Russian ex-pat Yuri Shefler of SPI Group.).

Nor were governors of states and commonwealths like Ohio, New Hampshire and Virginia, ordering their ABC boards to pull Russian products from their shelves in protest of Vladimir Putin’s decision to

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invade Ukraine.

When I started drafting this column we were in the midst of, and on the cusp of, two major celebrations that may have raised a few eyebrows when they were first introduced; February’s Black History Month which began to be federally recognized in 1976, and Women’s History Month which falls in March and is intended as an opportunity to continue commemorating and encouraging the study, observance and celebration of the vital role of women in American history.

So, here we are.

March. 2022. And… Plus ça change, plus c’est la même chose as the French quotation from JeanBaptiste Alphonse Karr goes.

Europe - and the world - faces upheaval like it hasn’t since the end of World War II, while women are still at it, trying to get their beverage alcohol companies funded with the same level of success and revenue flowing in that

Francine Cohen is an awardwinning journalist covering the business of the f&b/hospitality industry, and a proud native Washingtonian (DC). In addition to her work as a journalist she keeps busy fundraising for Citymeals on Wheels, Les Dames d’Escoffier, NY Women’s Culinary Alliance, and the USBG Foundation and serves as chief storyteller and brand steward for clients in the food and beverage sector by providing them with strategic marketing and business growth guidance.

She has never met a cheese or beverage she does not like, and lives with her husband in New York; leaving him behind to visit New Orleans every summer.

(Except this one. Darn pandemic.) You can reach her at francinecohen@mindspring.com

their male counterparts see.

So, while pouring out Russian vodka may feel good, it has limited impact on the market. The United States’ 2021 vodka import statistics show that Russia is not a superpower on our shelves. According to DISCUS, imports of Russian vodka to the United States are down nearly 79 percent since 2011 and accounted for only 1.3 percent of total vodka imports in 2021.

So, instead of performative gestures that feel good but won’t really move the needle on business, how about if the wine and spirits industry and lenders/investors who cover this sector spend this month taking a good hard look at themselves and the disparate way female owners receive capital to grow their business.

It’s time to put those DEI commitments to work in ALL arenas of the business. It will increase profitability for all.

But first we must acknowledge our differences and move past our old ways of thinking. The intent to fund is good, but how we go about

continued on page 106

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March 2022 • Total Food Service • www.totalfood.com • 59

MEDITERRANEAN MENU TRENDS

WITH CHEF MARIA LOI

MUSHROOMS – A TRUE CULINARY CHAMPIGNON W hen mushrooms come up in conversation, a great and varied assortment of thoughts and reactions occur: some people make thing about delicious delicacies created with exotic, edible varieties of the fungus; others may think of ancient medicinal practices; and still others may think of the psychedelic variety; regardless of personal preference, one thing doesn’t often come up…. the fact that mushrooms – or rather fungi – have had a presence on our planet, Earth, for almost one billion years (well, really 715 to 810 million years, but who’s counting?)!

Mushrooms, belong to a broad category of biological classification, known as the Kingdom of Fungi. In oversimplified terms, mushrooms, mold, and yeast all belong to Fungi – and all of these particular classifications continue to be subclassified until we wind up with the incredible variety of edible mushrooms available today.

It’s worth pointing out that for all the incredible various types of ed-

Cremini Mushrooms

Mushroom samples on set filming The Life Of Loi at Dirfis Mushrooms in Evia, Greece

ible mushrooms that are cultivated, foraged, and harvested, there are a seemingly infinite number of other species and subspecies that are dangerous, poisonous, or simply inedible – so be careful, and appreciate the edible fantastic fungi!

Magical Mushrooms… but not Magic Mushrooms Often underappreciated, mushrooms have a lot of seemingly magi-

Shiitake Mushrooms

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cal qualities that humans have been tapping into for thousands of years.

Though all are low in fat and calories, with a decent amount of fiber and other nutrients such as B-vitamins and potassium, the properties that make mushrooms special are the non-nutritive substances, including polyphenols (the antioxidants present in olive oil), which have shown mushrooms to have antioxidant, anti-inflammatory, and anti-cancer effects. Another exciting quality of mushrooms is their ability to serve as a significant source of Vitamin D when exposed to UV light (or when grown naturally outdoors). So, while technically considered a vegetable, it’s quite clear that mushrooms are in a category all their own.

Foraging for Fungi…

Growing up in Greece, my Papou (grandfather in Greek) would often take all of his grandchildren on long

Chef Maria Loi is an Entrepreneur, Greek Food Ambassador and Healthy Lifestyle Guru. The author of more than 36 cookbooks, she will also host a new show, The Life of Loi, debuting on PBS, which aims to build an inspirational and educational movement around the Mediterranean diet and lifestyle. Her Loi Food Products, a specialty brand built on traditional ingredients from Greece, includes pastas, beans, botanical herbs, refrigerated dips, honey and olive oil sold on QVC, at Whole Foods Markets and in other stores. The namesake of three restaurants, her current one is Loi Estiatorio in the heart of Manhattan. Connect with her on LinkedIn and learn more about her food philosophy atloiestiatorio.com/chef-loi/.

walks to show us the great bounty of nature accessible to us, simply by looking around. He wanted us to understand that while we had our beautiful family farm, there was far more available, and we should know what was safe to forage, and unsafe as well.

We had a lot of land, and in the ‘woods’ near our house, there was plenty of moisture to foster the natural growth of mushrooms – we would pick them carefully, and bring them to my grandmother to prepare. In the summer, she would us the fresh mushrooms to make delicious omelettes and oven-baked frittatas with them. She would also dry them so that we had mushrooms in the winter, and would prepare them with a fresh peasant pasta, known as Trachanas, which is a petite pasta with haphazard edges, perfect for absorbing sauce.

We most commonly found morels, chantarelles, and porcini mushrooms when we foraged with Papou, but I always liked the simplicity of

continued on page 62

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MARIA LOI

from page 60

white button and cremini mushrooms – as a child they seemed exotic to me, because they were popular in American cuisine….in hindsight, I realize how lucky I was to be exposed to such deliciously unique mushrooms at an early age.

Mushroom Magic…

As a chef, what’s so extraordinary about mushrooms is the unbelievable variety in shapes, textures, and flavors that can be experienced and elicited to create rich, deep, savory flavors full of umami (the fifth taste), thanks to the presence of a specific amino acid known as glutamate, which is also found in other savory foods like meat, fish, cheese, and others.

Depending on the variety used, and the way they are prepared, mushrooms have a mutable ability to both showcase their own unique flavor profile, as well as marry with the ingredients with which they are paired. Additionally, not all mushrooms are created equal – while the caps are usually the prime edible structure of the fungus, depending

on the type, some mushrooms can be consumed in full, stems and all; for others, the stem is too fibrous and woody, and should be used solely for stocks, or sometimes not at all.

Fun with Fungi…

Here’s a list of the most popular and accessible mushroom varieties with their qualities and potential applications: • White Button: perhaps the most ubiquitous and most easily accessible mushrooms, they are mild in flavor with a light earthy essence; the stems are soft and consumable.

• Cremini: the second most popular and accessible variety, these are the same species as White Buttons, but more mature, with a deeper – yet still mild – earthy flavor. Often referred to as ‘baby bellos’, the are great for building sauces and stocks, with soft, edible stems.

• Portobello: known for their versatility as a ‘meat substitute’, these mushrooms are the most mature variety of the same species as White Button and Cremini mushrooms.

Maria Loi Filming at Dirfis Mushrooms for The Life of Loi with founder Lefteris Lachouvaris in Evia, Greece

Portobellos have a very earthy, hearty flavor, that pairs well with almost any flavor profile.

• Morel: cone-like in shape, and spongey in texture, morels are a culinary treasure. A truly savory flavor profile, Morel mushrooms are both delicious and nutritious.

• Oyster: named for a beautiful gift from the sea, Oyster mushrooms have a delicate, briny flavor to them, reminiscent of seafood when cooked.

They come in different ‘colors’ such as pink and yellow, all with their own flavor profiles – truly a unique variety!

• Porcini: due to the difficulty in finding fresh porcinis, many culinarians often use the dried version of these succulent mushrooms to infuse an intense, umami flavor full of woodsy aroMushrooms are a great flavor of Mediterranean cooking, in cuisine such as: (L-R) Wild Mushrooms with matics into many Trachanas, and Assorted Sauteed Mushrooms dishes.

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• Shiitake: whether fresh or dried, these mushrooms have a depthy umami flavor, with a hint of aromatic smokiness, making them a great addition and/or complement to any dish. The stems are very fibrous and woody, which make them ideal for sauce building and stocks, but not for consumption.

• Chanterelle: much like their name, these golden mushrooms are beautiful and delicate, with a slight ‘apricot’-esque essence. Firm in nature, these are a fantastic addition to dishes where their beautiful color and flavor can shine.

This is just a sliver of mushrooms widely available in the market – there are hundreds of other varieties such as Lion’s Mane (which I cooked at Dirfis Mushrooms in Evia, Greece for The Life of Loi), Hen of the Woods, Enoki, Beech, King Trumpet, Lobster, King Oyster, Black Trumpet, Hedgehog, and countless others that are all edible and accessible, depending on where you’re foraging or shopping, and all of them with their own unique flavors, textures, and characteristics.

So remember to always make room for mush-rooms – after all, who doesn’t love a fungi in the kitchen?!

Kalí órexi! Enjoy your meal!

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EYE

PRESENTED BY

FOODSERVICE EVENT COVERAGE

MDR TAKES CENTERSTAGE WITH ICE/NYC CONFAB

T

he Mediterranean Diet Roundtable™ (MDR), in collaboration with Chef Maria Loi, welcomed restaurant and foodservice professionals second edition of the MDR CONNECT WINTER, a boutique culinary trade show designed to bridge the transition from the pandemic to our new future.

“Like the successful pilot in June, this event has been made possible thanks to Greek companies, professionals, and institutions: all true champions of the Mediterranean Diet,” noted Dainiella Puglielli, MDR’s founder. After stops at both Yale University and the University of Notre Dame, the 2022 edition came to Manhattan’s ICE. “We are grateful to the Institute of Culinary Education for hosting us at its iconic campus during the challenging conditions we are all enduring.”

The Mediterranean Diet Roundtable (MDR) was created as a series of events to inform, inspire and promote the appreciation of ingredients and food practices distinctive of Mediterranean cuisine. The goal of the movement is to market the benefits of the Mediterranean Diet into commercial opportunities in the United States. The MDR is playing a key role in repositioning the Mediterranean Diet as a competitive driving force to shape the current offerings in retail, e-commerce, and high volume commercial and noncommercial food services in America.

“As consumers around the world become increasingly sophisticated, they are turning to healthier foods and lifestyles,” commented Betty Alexandropoulou Executive Director, Enterprise Greece. “Subsequently, the Greek Mediterranean

A large contingent of leading foodservice leaders attended MDR Winter 2022 including (L-R) Flavia Bonelli, Daniela Puglielli (MDR® founder), and Yale University’s Rafi Teherian

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“Our goal was to offer the chance to taste our products, embrace our culture, and make the Greek Mediterranean Diet − one of the healthiest cuisines in the world − part of the American consumers’ everyday life.” — Betty Alexandropoulou Diet that draws on nature’s bounty and thousands of years of tradition, has become more and more popular over the years.”

The Greek Food and Beverage industry is one of the most important sectors of the domestic economy, with significant investments, growth prospects, strong extroversion and strong business activity in Greece, the Balkans and throughout Europe. The characteristics that highlight the role of the domestic

food and beverage industry are the high-quality products, the Greek brand name, as well as the organized promotion of Greek food in the international markets.

“Growing awareness of the health benefits of the Mediterranean Diet has helped spur demand for fine Greek products like olives, olive oil, vegetables, fruits, herbs, nuts and whole grains that comprise the

continued on page 66

Noted chef/entrepreneur Maria Loi has been instrumental in bringing the latest in Greek products to the US including Kyknos ketchup and barbecue sauces

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MDR EVENT

from page 64

foundation of healthy living,” Alexandropoulou added. “As a result, in the past ten years, Greek Food & Beverage exports have grown worldwide.In essence, the Greek Mediterranean Diet is about taste, quality, and healthy living. Moreover, in the rich flavors of Greek cuisine, one can also taste the warmth of the Mediterranean sun and the cordial hospitality of our people. We believe that the exquisite quality of our products that make up the Greek Mediterranean Diet is an investment in unparalleled taste and ultimately in the “good life” – εὖ ζῆν (ef - zin) as we call it in ancient Greek.”

Together, Enterprise Greece, the official agency of the Greek State for investment and trade, operating under the auspices of the Ministry of Foreign Affairs - and its delegation of exceptional Greek companies showcased their products at the MDR New York event.

MDR provided the Metro New York restaurant and foodservice industry

with an opportunity to taste the fare of a select group of Greek companies.

“Our goal was to offer the chance to taste our products, embrace our culture, and make the Greek Mediterranean Diet − one of the healthiest cuisines in the world − part of the American consumers’ everyday life,” Alexandropoulou continued.

Highlighting the educational program was Spiceology’s Joshua Holmes presentation on Spices: Artisan blends and how they can efficiently elevate foodservice operations. One of the world’s foremost experts on Olive Oil David Neuman hosted: Extra Virgin Olive Oil: The Truth in your Kitchen. U-Mass/Amherst’s Sabrina Hafner discussed Beyond Nutrition Facts: Understanding & Optimizing Food Labels. The program concluded with ICE’s Celine Beitchman seminar: Learning about Whole Grains and Beyond.

Among the big news coming from the event was the announcement that Loumidis Foods will be the 2022

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The Loumidis Foods Team in attendance at MDR (L-R) Lucas Bieluch, Thanasi Economou, Angela Tsamasirou, Farah Aoucher, Matthew Kalamidas

title sponsor of MDR’s conference program. “We are thrilled to share the vision that the MDR movement is bringing to the US marketplace,” noted Loumidis Food’s Commercial Director of Sales and Marketing Matthew Kalamidas. The New Jersey based company has redefined the concept of ‘premium products’ with innovative ideas that preserve the traditional preparations of Greek

foods with an eye towards modern sustainability for today’s marketplace. “Superb service for our customers, a reputation for reliability and the family’s history of an honest work ethic are our core values as we provide responsible representation to the many brands of our portfolio,” Kalamidas continued.

continued on page 68

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MDR EVENT

from page 66

The very latest in healthy and tasty Greek fare including offering from Kyknos, Omega, and Helios Pasta took centerstage at the MDR NYC event

The event once again brought the indefatigable energy of Chef Maria Loi and the Loi Brand to the centerstage. Businesswoman, author, television personality and philanthropist Chef Maria Loi brought her knowledge of ancient Greek Mediterranean gastronomy to the USA nine years ago with the opening of

U-Mass Amherst foodservice director Ken Tong (R) attended the event with U-Mass’s Christopher Howland

her successful NYC restaurant and the launch of her award-winning eponymous lines of Loi Products.

Chef Loi has written over thirtysix books. Her recent involvement with Harvard University’s TH Chan School of Public Health and the Culinary Institute of America aims to educate America and the rest of

Italian companies represented by Giusi Malcangi (Sapori Mediterranei) and importer Stefano Salvemini

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the world through television, books, and various media initiatives about the powerful health benefits of the Greek Diet, which is based on the Cretan Diet, the foundation of the Mediterranean Diet.

“Our goal continues to be that “MDR Connect,” provided an innovative approach in promoting

Noted Olive oil expert David Neumann samples olive oil with Dr. Artemis Morris. PhD

the Mediterranean Diet and tastes,” Puglielli concluded, “We are confident that the innovative approach of “MDR Connect” will create mutually beneficial commercial opportunities and that it will strengthen Greece’s outreach in the U.S market, which is a significant and valuable one for fine Greek products.”

Ohio State/nutritionist Mary Angela Miller, RD

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LEGAL INSIDER

FROM ELLENOFF GROSSMAN & SCHOLE LLP

NEW CHANGES TO NEW YORK STATE AND NEW YORK CITY LABOR LAWS

N

ew York employers in the hospitality industry are no strangers to the constant proliferation of labor laws they must keep up with in order to avoid substantial penalties and expensive lawsuits. Now, just as the hustle to comply with COVID-related laws calms down, employers should be aware that there are several new requirements and changes to existing law that should be addressed.

New York City Employers: Mandatory Posting of Salary Ranges Effective May 15, 2022, New York City employers with four or more employees must provide a minimum and maximum salary in any

advertisement for a job, promotion or transfer opportunity. The required salary range may include the lowest and highest possible salary that the employer believes “in good faith at the time of the posting it would pay for the advertised job, promotion or transfer opportunity.” When counting the number of employees in order to determine if the law applies to your establishment, you must include any independent contractors and family members that work for you.

The purpose of this law is similar to the City’s ban on inquiring into a job candidate’s salary history, so as to promote equal pay among employees and job candidates regardless of race, gender and/or any other

protected characteristic under City law. While the law goes into effect later this Spring, there are still many unanswered questions concerning compliance, for example, does it apply to hourly positions, what constitutes an “advertisement”, what is the interplay, if any, with a collective bargaining agreement. As the effective date nears, the City may publish additional guidance that answers some of these questions. Employers should review any job postings with legal counsel to ensure compliance.

All New York State Employers: Expansion of Whistleblower Law Effective January 26, 2022, New York State significantly expanded its

Jaclyn K. Ruocco is an associate in Ellenoff Grossman & Schole LLP’s Labor and Employment Practice Group. Her practice involves representing management in traditional labor relations, employment counseling, and employment litigation defense, including assisting clients against discrimination claims, sexual harassment claims, wage and hour disputes, and wrongful termination suits under both federal and state laws. Jaclyn has broad experience in negotiating and interpreting labor contracts, conducting management and employee trainings, and devising company policies. Jaclyn K. Ruocco can be reached via email at jruocco@egsllp.com or by phone at 212-370-1300

existing whistleblower law, which previously prohibited employers from retaliating against an employee for reporting or threatening to report actual violations of law that present a substantial and specific danger to the public’s health or safety. Now, the law also prohibits retaliation when an employee, former employee or an independent contractor, reports or threatens to report company activity that the individual reasonably believes is in violation of a law (regardless of whether it is an actual violation of the law) or that poses a substantial and specific danger to the public’s health or safety.

Several other changes were made to expand employee protections under this law, including relaxing the requirement that an employee notify the employer so that the employer has a period of time to cure the alleged violation before the law is triggered.

Additionally, employers are now required to inform employees of their protections, rights and obligations pursuant to the whistleblower law by posting a notice in the workplace in

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Villeneuve A stemware line in Chef & Sommelier created in collaboration with Chef Daniel Boulud

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NEWS

EQUIPMENT & SUPPLIES

HOBART CELEBRATES 125 YEARS OF CONTINUOUS INNOVATION IN 2022 F ounded in 1897, this year marks the company’s 125th anniversary of bringing innovative cooking, dishwashing, food preparation, weighing and wrapping equipment to the foodservice and food retail industry.

From the first-ever introduction of motorized mixers, coffee grinders and dishwashers in the late 1800s and early 1900s to the advanced, WiFi-enabled devices of today, Hobart continues its commitment and focus on delivering industry-leading technology solutions to support the needs of commercial and institutional kitchens, groceries, bakeries, and delis worldwide.

That innovation also includes a priority of bringing green and sustainable solutions to the industries it serves. With that in mind, since 2008, Hobart has been an ENERGY STAR® Partner of the Year since 2008.

“Reaching a milestone of 125 years in business is more than just celebrating our history,” says Todd Blair, director of marketing. “It’s about using that foundation to look to the future—to continue offering unmatched equipment technology that always keeps our cus-

tomers and their needs top of mind.

Hobart wants to empower them to do what they love most—create great food for great people.”

In recognition of the anniversary and to celebrate its customers and community, Hobart plans several activities throughout the year—all focused on the theme “We Innovate.

You Create.” These include a variety of social media activities, as well as a Hobart 125th anniversary celebration giveaway—details of the latter will be announced in the coming months.

The company plans to honor its most valuable asset—its employees— at a summer celebration event at the Hobart headquarters in Troy, Ohio. In

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“It’s about using that foundation to look to the future—to continue offering unmatched equipment technology that always keeps our customers and their needs top of mind.” — Todd Blair

turn, employees will participate in a Give-Back Day to support the Troy community, which has been a significant part of the company’s legacy and is a valued part of its future.

Employees plan to volunteer time at local food banks, foodservice and food retail operations to show their appreciation and engage the community in the 125th anniversary

celebration.

Hobart is an ITW Food Equipment Group brand, with people and food as its passion. They believe that great food brings people together, and the relationships it shares feeds their inspiration to be the best they can be.

As a food equipment manufacturer and service provider, Hobart has been dedicated for 125 years to supporting those who are not only passionate about creating great food but are inspired by the people they serve and come to know on a daily basis. Likewise, it is Hobart’s mission to provide premium food equipment that foodservice and food retail professionals can trust to work hard and deliver quality, consistent results day in and day out, empowering them to focus on what they love most—creating great food for great people.

Hobart is backed by the nations largest network of factory-trained service technicians that are always nearby to install, maintain and service equipment for the restaurant, foodservice and retail professional.

Explore Hobart by visiting www. hobartcorp.com, or connecting with them on Facebook at www.facebook. com/hobartfoodequipment

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SCOOP

INSIDER NEWS FROM THE FOODSERVICE + HOSPITALITY SCENE

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

WOLNER TAPPED FOR NEW POST AT CULINARY DEPOT Culinary Depot has established itself as a leading design/build dealer in the US. With Sholem Potash and Michael Lichter at the helm, a dedicated sales and support team has been the foundation of that growth.

SCOOP has learned that one of Culinary Depot’s long-time sales professionals has been recognized and rewarded for his track record of success.

Israel Wolner has been appointed to the newly created position of National Director of Contract Sales.

Wolner joined Culinary Depot six Israel Wolner years ago, after many years within the industry. “He has immediately shown us his talent in contract sales, with many high-profile industry projects, and has been instrumental in the growth of our contract sales division,” Lichter noted.

In his new post, Wolner’s responsibilities include growing and expanding the contract sales division nationally, as well as managing the contract sales team of the Monsey, NY based company. The veteran foodservice executive will be overseeing Culinary Depot’s contract sales departments in New York and Nevada. “We anticipate expanding into other areas including Florida, Pennsylvania, and the West Coast,” Lichter concluded.

JOSÉ ANDRÉS THINKFOODGROUP SELECTS LANDED FOR HIRING AT ITS NEWEST

VENTURE IN NEW YORK CITY, FEATURING FOUR UNIQUE DINING DESTINATIONS SCOOP heard that ThinkFoodGroup, the company behind José Andrés’ award-winning group of restaurants, is now using Landed, the first endto-end recruitment engine for the restaurant and hospitality industries to help find qualified employees for its four new dining destinations at The Ritz-Carlton, Nomad, opening this spring.

ThinkFoodGroup is investing in technology to accelerate and automate the hiring process, find great candidate matches, and free up their team’s time to focus on building out brand concepts and opening standout restaurants with unparalleled dining experiences.

“Landed stood out to us because our GMs and chefs can now engage with thousands of candidates in an automated fashion and Landed will take care of the end-to-end hiring process. While Landed helps us find these great hires faster, our team can concentrate on building out our new restaurants. It’s been a real game changer for how we can expand our business quickly with the right people in place.” said Amy Kurth Anderson, Senior Director, People for ThinkFoodGroup.

Hospitality workers download the Landed Jobs mobile app and are guided through setting up their Landed profile, which includes short videos plus details on their work experience, location, shift availability, and job goals. Landed’s AI-based intelligent matching technology matches candidates to best fit jobs and employers near them.

Hiring managers access the Landed Employer portal and input hiring goals and criteria across

all locations. Landed then automates the endto-end recruitment process with its intelligent matching and conversational AI technology: sourcing, vetting, engaging, setting up interviews with, and hiring top-notch candidates. This eliminates manual work for Hiring Managers, delivering dozens of hours of time savings each week while driving a 3.5X better hiring rate.

Landed founder and CEO Vivian Wang said, “ThinkFoodGroup is a great example of a business that is committed to finding great hires to stay long-term with the company. Landed will allow ThinkFoodGroup to build out their restaurants and brands quickly because we do the heavy lifting when it comes to finding and recruiting talent.

This means ThinkFoodGroup can concentrate on developing their brand, building their new restaurants and creating unique dining experiences for their guests.”

ATLANTIC CANADIAN OYSTER EXPORT CAFÉ, AT YOUR SERVICE! SCOOP learned that US seafood buyers, distributors, chefs and culinary enthusiasts recently joined in a virtual Oyster Export Café coordinated by the four Atlantic Provinces, Aquaculture Association of Nova Scotia, and Off the Beaten Palate Productions.

The cross-border mission was to strengthen relationships as well as develop new bonds with Atlantic Canadian oyster farmers.

Many registrants were sent boutique oyster tasting boxes and had the opportunity to set up one-to-one meetings with nine Atlantic Canadian oyster farmers. A Roundtable of virtual presentations and discussion was welcomed by Consul General of Canadian Consulate, NY, Khawar Nisim.

Marketing Oysters for the ‘New Normal’ was a robust topic for the future, sharing how much consumers missed the experience of oysters during the pandemic lock down, and how restaurateurs ramped up their services for ‘oysters to go’.

The Roundtable moderator, Michael-Ann Rowe instigated a conversation for more communication between distributors and buyers; “Tell the story about the oyster farms and your customers are hook-line-and sinker’!” And more ways to promote oysters at the retail counter and in-service at restaurants. The health benefits of oysters

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SCOOP

INSIDER NEWS, from page 74

alone is a driver to fill the appetite of oyster lovers!

You can view the entire Roundtable discussion here: Atlantic Canadian Oyster Export Café The virtual event proved to be productive showing 55, cross-border meetings conducted on the B2B2GO platform between farmers and buyers.

The Oyster Export Café is a fundamental part of the Canadian Oyster Festival held at Docks Oyster Bar in New York City.

This November watch for your special invitation to meet a host of Atlantic Canadian oyster farmers in person, to kick off a three-day Canadian Oyster Take-over in New York City! Contact Michael-Ann Rowe for more information.

FIRST-OF-ITS-KIND DINING EXPERIENCE TO OPEN AT PENN 1 IN NYC SCOOP learned that esteemed hospitality group DMK, helmed by restaurateur David Morton, of the Morton’s Steakhouse family, has debuted a first-of-its-kind dining experience inside the PENN District’s newly redeveloped PENN 1. The Landing is a full-service restaurant along with a luxurious lounge serving as the center of PENN 1 for dining, working, meeting, and socializing.

In addition to breakfast, lunch and dinner at The Landing, James Beard nominated Executive Chef Brian Huston, along with Chef de Cuisine Jonathan Ho – formerly of the Restauration Hardware culinary team – will offer gourmet cuisine to building tenants and visitors alike.

“Working with David Morton and the DMK team to bring The Landing to life has been an in-

The luxurious bar in The Landing, NYC

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credible experience,” shares Jonathan Ho, Chef de Cuisine. “After working in some of the biggest and busiest spaces in New York, it is exciting to take on an even more ambitious restaurant project. Our goal is to offer crave-able dishes, that are lovingly prepared with ingredients from the finest local and regional farms and purveyors, while serving each guest with the warm hospitality that has become DMK’s signature style.”

LEADING PROCUREMENT SOLUTIONS COMPANY FOODBUY REBRANDS HOSPITALITY & LEISURE DIVISION TO FOODBUY HOSPITALITY SCOOP discovered that North America’s largest foodservice procurement provider, Foodbuy, rebranded to Foodbuy Hospitality, offering innovative procurement services specifically designed for hospitality, leisure, and entertainment industry organizations. Foodbuy Hospitality encompasses the expertise of 500+ supply chain professionals, robust reporting technologies, business intelligence tools and hundreds of supplier and distributor programs to meet all the procurement needs of its Members.

Providing a standout full-service solution in the marketplace, Foodbuy Hospitality leverages $25+ billion in purchasing volume and provides access to a wide array of broadline, local and regional and non-food programs at deeply discounted prices. Foodbuy Hospitality’s expansive and all-encompassing portfolio of procurement solutions includes operational consulting, culinary optimization, marketplace and pantry offerings, and facilities and maintenance services, among other Member benefits.

Jennifer Tegeler, CEO of Foodbuy Hospitality said, “This is an extremely exciting time for our entire organization, and I am thrilled to be able to take our proven services and best-in-class support to the next level.

With Foodbuy Hospitality, Members will be able to tap

into our full suite of contracted purchasing programs, services, and leading technology solutions to execute their procurement strategies with very high confidence every step of the way.”

Foodbuy Hospitality’s ability to act as a complete procurement solution is rooted in its advanced analytical tools. Two key components include MPower by Foodbuy, which helps Members identify unique savings opportunities to maximize the value of their procurement spend; and OneSource, Foodbuy Hospitality’s automated procure-to-pay eProcurement platform that ensures all Member locations can order easily and efficiently to maximize their savings and earned rebates. To date, Foodbuy Hospitality has successfully onboarded and welcomed more than 16,000 unique Member locations.

Learn more about Foodbuy Hospitality by visiting www.foodbuyhospitality.com. To become a Foodbuy Hospitality Member, please send an email to foodbuyhospitality@foodbuy.com.

THE JAMES BEARD FOUNDATION ANNOUNCES 2022 AMERICA’S CLASSICS WINNERS SCOOP congratulates the six recipients of The James Beard Foundation’s 2022 America’s Classics Award. A Restaurant and Chef category, The America’s Classics Award is given to locally owned restaurants that have timeless appeal and are beloved regionally for quality food that reflects the character of its community. This year’s honorees join the ranks of over 100 restaurants across the country that have received the Award since the category was introduced in 1998. They will be celebrated at the James Beard Restaurant and Chef Awards ceremony on Monday, June 13, at the Lyric Opera of Chicago.

• Casa Vega, Sherman Oaks, CA Owner: Christy Vega • Corinne’s Place, Camden, NJ Owner: Corinne Bradley-Powers • Solly’s Grille, Milwaukee, WI Owners: Glenn Fieber • Wo Hop, New York, NY Owners: Huang Family • The Busy Bee Café, Atlanta, GA Owner: Tracy Gates • Florence’s Restaurant, Oklahoma City, OK Owner: Florence Kemp

continued on page 78

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March 2022 • Total Food Service • www.totalfood.com • 77

SCOOP

INSIDER NEWS, from page 76

with charcoal-grilled kebabs, puffy rounds of pita, and a colorful array of salatim, or seasonal salads and dips. The Brooklyn debut marks the first expansion outside of Philadelphia for Laser Wolf.

FLEET ADVANTAGE’S DON DAVIS NAMED ONE OF FOOD LOGISTICS’ 2022 ROCK STARS OF THE SUPPLY CHAIN SCOOP congratulates Don Davis, Senior Vice President, National Accounts at Fleet Advantage on being named one of Food Logistics’ 2022 Rock Stars of the Supply Chain award. The award recognizes influential individuals in the cold food industry whose achievements, hard work and vision have shaped the global cold food supply chain.

Davis is a veteran of the global cold food supply chain and has over 30 years of industry experience working with North America’s top private fleets in business development and management of national accounts. At Fleet Advantage he is responsible for helping companies understand their Total Cost of Ownership and he provides solutions for life cycle asset management and financing of Class-8 heavy-duty tractors and trailers.

“Don is a true professional who is committed to helping the entire industry overcome a number of ongoing challenges,” said John Flynn, CEO. “We are thrilled to have him on our team and his vast industry knowledge and experience helps our entire team provide the absolute best service to each one of our clients in the cold supply chain.”

LORE OPENS IN PARK SLOPE SCOOP learned that Park Slope just got a new chef-driven restaurant from two culinary veterans, Chef Jay Kumar and John Kim. LORE is a deep consideration of what is considered “local,” and a haven for a multitude of cultural stories to thrive through the enduring power of food and spirits to unite us. Featuring a seasonal menu and full cocktail and wine program, LORE will be accepting reservations through its website and RESY.

HAVE YOU HEARD ABOUT THE SWANKY COCKTAIL BAR HIDDEN IN A SUBWAY STATION? SCOOP learned that Nothing Really Matters from veteran bar proprietor Adrian Gallo, of Double Happiness and Grand Banks fame, has opened the intimate hideaway, whose name is actually an homage to Queen’s “Bohemian Rhapsody”, that is tucked between the entrance and the turnstile in 78 • March 2022 • Total Food Service • www.totalfood.com

VICTORIA BLAMEY OPENS MENA IN TRIBECA

The subway entrance to Nothing Really Matters bar

the downtown-bound 1 train station at 50th Street and Broadway, on a landing beneath a Duane Reade. The swanky ambiance resonates from the red neon lighting and an illuminated bar which gives the industrial space a surprisingly elevated destination even though its below-the-sidewalk location.

MEL’S IN NYC

SCOOP learned that Victoria Blamey, who helmed New York icon, Gotham Bar and Grill where she earned a 3-star New York Times review and ran the kitchen at Chumley’s, has opened Mena with a menu that is “technique-driven, globally inspired plates seen through a South American lens.” The $115 tasting menu also features dishes like Vermont Woodbury pheasant, dry-aged with mole; pantrucas with oxtail broth, fermented kohlrabi, nixtamalized corn, and white rice peas; and New Jersey monkfish with adobo mezcal, wakame seaweed, and black quinoa.

The restaurant space was designed by Cycle Projects, the designers of Lilia and Loring Place.

CELEBRITY CHEF FABIO VIVIANI LAUNCHES JARS FAST CASUAL DESSERT FRANCHISE

SCOOP learned that in the former Del Posto site, executive chef Melissa Rodriguez, with support from Crown Shy chef James Kent and business partner (and fellow Del Posto alum) Jeff Katz, took over the space and gutted the place to make way for two new restaurants and a cocktail bar. The first of the trio to open will be Mel’s, a weeknight hangout for wood-fired pizza, whole roasted fish, grilled steak, and other plates to share, according to Rodriguez. The more complex endeavor in the space, another Italian fine dining restaurant dubbed Al Coro, will follow later this spring.

LASER WOLF IN WILLIAMSBURG SCOOP learned that Philadelphia restaurant empire builders Michael Solomonov and business partner Steve Cook will unveil their smash hit Israeli skewer shop Laser Wolf on the rooftop of the Hoxton hotel in Williamsburg. Solomonov, an acclaimed chef who is best known for his James Beard Award-winning Israeli destination Zahav, designed more of a raucous night out at Laser Wolf, where diners will gather around tabletops imprinted with backgammon board designs and where every inch of available space will be filled

Fabio Viviani

SCOOP heard there are franchising opportunities with Fabio Viviani, a successful restauranteur with over 30 restaurants with $110 million in rev-

continued on page 80

March 2022 • Total Food Service • www.totalfood.com • 79

SCOOP

INSIDER NEWS, from page 78

enue and one of the industry’s most sought-after celebrity chefs. He’s partnering with Fransmart, the industry-leading franchise development company behind the explosive growth of brands like The Halal Guys, Five Guys and QDOBA, to bring the restaurant industry a fun and innovative way to enjoy classic dessert items. JARS is a new, highvolume, fast casual dessert concept leveraging the latest technology and labor-saving cooking techniques to produce high-quality treats, gourmet soft-serve ice cream, shakes and coffee drinks without the need for a commercial kitchen, with the first location slated to open in Chicago this year and plans to open restaurants in the top 60 media markets across the U.S. With the help of Fransmart, Fabio Viviani Hospitality Group plans to grow JARS in the busiest mass gathering areas across the country, building on its diverse portfolio of 30 concepts with aggregate sales in excess of $110 million. With another five to eight concept locations scheduled to open in the next 12 months, the hospitality group is expecting sales top $140 million, all before adding JARS into the equation.For more information about JARS franchising opportunities, visit https://fransmart.com/jars.

ARTICHOKE BASILLE’S PIZZA OPENS THIRD NJ LOCATION SCOOP learned that New York pizza concept, Artichoke Basille’s Pizza, has opened in Jersey City and is the third of five franchised stores slated to debut across New Jersey as part of a deal penned in 2018 with franchisees Premal and Leela Shanghvi. Founded in 2008 by cousins Francis Garcia and Sal Basille, Artichoke Basille’s Pizza specializes in serving an authentic style of pizza born and bred from fourth generation New York City pizzaiolos.

Artichoke Basille’s Pizza currently operates 16 locations nationwide in New York, New Jersey, Connecticut, Arizona and California, with units in varying stages of development across the country.

field, this new hose reel cabinet takes the guesswork out of hose reel installation and ensures a smooth, streamlined installation no matter the circumstances.The new EasyInstall Hose Reel Cabinet offers the option to be installed either recessed in the wall using an included flange or hung on the outside of the wall. The design circumvents a commonly seen issue in which a hose reel was intended to be recessed but was mounted differently at installation after plumbers arrived at the facility to discover the wall had been prematurely closed off.

“We would see that contractors would have to improvise a solution to hang the hose reel on the wall, leading to less-than-ideal installations with visible plumbing — and displeased customers. This innovation stems from T&S’ close work with partners and customers to solve this real-world problem,” said Ken Gallagher, T&S vice president of global sales. “This design provides a clean, neat appearance regardless of whether the hose reel cabinet is recessed or exposed. And specifiers can rest easy knowing that their vision for the facility will not be undermined by contractors improvising installation at the last minute,” he added.

The EasyInstall Hose Reel Cabinet also reduces the complexity of specifying a hose reel by ensuring the end user has all the necessary components to properly install the cabinet in its intended orientation.

Models with top or bottom water inlets are available. Learn more about this EasyInstall Hose Reel Cabinet from T&S on their website.

T&S Brass and Bronze Works, Inc. has been a leader in providing innovative equipment solutions to the foodservice and plumbing industries for 75 years — since 1947 — when it developed the first pre-rinse unit. Today, with facilities on the east and west coasts of the U.S., in Shanghai, China and in Europe, T&S leads the way in environmental initiatives from eco-friendly manufacturing processes to development of award-winning water- and energyconserving products. T&S is among the first commercial plumbing manufacturers to be registered

by UL to ISO 9001 Certification, the most stringent a corporation can receive. For more information, go to www.tsbrass.com.

T&S INTRODUCES NEW EASYINSTALL HOSE REEL CABINET FOR HANSEN CONTINUES FLORIDA PROBLEM-FREE INSTALLATION ACQUISITION SPREE WITH LUXURY RESIDENTIAL PACT SCOOP has learned that T&S Brass and Bronze Works, a leading manufacturer of commercial plumbing fixtures, is expanding its line of convenient and durable hose reels to introduce the new EasyInstall Hose Reel Cabinet.

Designed to prevent common problems in the 80 • March 2022 • Total Food Service • www.totalfood.com

SCOOP knows that there isn’t a segment of the foodservice industry that took a bigger hit over the past two years than catering. However, someone forgot to tell Florida caterer Bill Hansen. He has

used the Pandemic to find new opportunities. Hansen’s latest expansion comes with the launch of Bill Hansen Catering & Event Production’s Luxury Residential Service. The new unit will operate exclusive dining experiences for some of South Florida’s most luxurious residential buildings. Today, the brand manages the members-only restaurant Alluva. Its’ two locations include Alluva at Park Grove Condominium of Coconut Grove in Miami, and the recently opened Alluva at L’Hermitage, a five-star condominium tower in Fort Lauderdale.

Since its inception, Bill Hansen Catering & Event Production has served four U.S. Presidents, Pope John Paul II, Bill Gates, top professional athletes, singers, hundreds of Fortune 500 firms, and over 5,000 couples. Bill Hansen Catering & Event Production uses a distinct approach of combining traditional and innovative solutions to turn anyone’s entertaining dreams into brilliant reality.

With dedication to a delightful dining experience, Luxury Residential Services has teamed up with Chef Aaron Dreilinger to personally lead Alluva’s kitchen at Park Grove. Dreilinger’s extensive career spans over 20 years in Miami’s fine-dining scene.

He’s known both locally and internationally as a restauranteur, owner and chef, before turning his attention to catering and boutique culinary services.

“Alluva is just the beginning,” said Bill Hansen.

“While each Alluva location offers a VIP culinary and social interaction for residents, Alluva is the stepping-stone in bringing together the community for more inclusive catering opportunities to come from Luxury Residential Services.”

Bill Hansen Catering & Event Production, a catering and events company celebrating 41 years in South Florida, continuously challenges the boundaries of imagination and breaks new ground as one of South Florida’s extraordinary full-service event design and production companies. Complete with expert team members, their sophisticated knowhow, warm, personalized service and paramount commitment to their clients’ happiness guarantee to exceed even the highest expectations. In all that they do, Bill Hansen and his team strive to delight their clients and guests with passion, innovation, teamwork, and quality. Renowned for their bespoke event planning and tailored gastronomic approaches, every detail of Bill Hansen Catering & Event Production’s impeccable service is thoughtfully designed and personalized to delight guests.

Their Corporate Chef, Dewey LoSasso, was selected by The Miami Herald as one of the “Florida Food Fifty’’ a small, intimate group of trendsetters in Florida. Chef Dewey’s custom crafted fork to farm menus, truly represent Bill Hansen Catering & Event Production’s philosophy of forward and evolutionary thinking.

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March 2022 • Total Food Service • www.totalfood.com • 81

FROM THE NYC HOSPITALITY ALLIANCE

NEW YORK CITY HOSPITALITY ALLIANCE TEAMS WITH TAO GROUP AND GARDEN OF DREAMS TO CELEBRATE BLACK HISTORY MONTH

W

ith a goal of spotlighting perspectives on resilience, serving the community, and strengthening inclusion, the New York City Hospitality Alliance was thrilled to team with the Tao Group and MSG’s Garden of Dreams last month on a very special event. The 60-minute in-person event brought together a diverse

group of 100 guests including hospitality professionals and youth from their charity partners such as the Children’s Aid and the Covenant House.

A celebrity panel led the celebration of the complexities and journey of participants careers by learning about their background, education, and thoughts on the hospitality & service industry as it relates to di-

versity & inclusion. Chef Marcus Samuelsson, Chef JJ Johnson, Chef Melba Wilson and Derrick “D-Nice” Jones Anchored the panel that was moderated by Rev. Dr. Shakeema North.

Samuelsson is the acclaimed chef behind many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, Marcus B&P, Red Rooster Overtown and Marcus Fish

(L-R) Reverend Doctor Shakeema North, Alliance Executive Director Andrew Rigie, Alliance President Melba Wilson (Melba’s Restaurant), Chef JJ Johnson (FIELDTRIP), Noah Tepperberg (Tao Group) Chef Marcus Samuelsson and and DJ D-Nice.

82 • March 2022 • Total Food Service • www.totalfood.com

PRESENTED BY:

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

+ Chop House in the Bahamas. Samuelsson was the youngest person to receive a three-star review from The New York Times and was the guest chef for the Obama Administration’s first state dinner. He has won multiple James Beard Foundation awards for his work as a chef and host of No Passport Required, his public television series with Vox/Eater. Samuelsson was crowned champion of Top Chef Masters and Chopped All-Stars and is the head judge of the new show Top Chef Family Style.

A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (CCAP), which focuses on helping underserved youth. Samuelsson coproduces the annual Harlem EatUp! Festival, which celebrates the food, art, and culture of Harlem. During the COVID-19 pandemic, Samuelsson converted his restaurants Red Rooster Harlem, Marcus B&P in Newark, and Red Rooster Overtown in Miami into community kitchens in partnership with World Central Kitchen, serving over 230,000 meals to those in need.

JJ Johnson is a James Beard Award-winning chef, TV Personality

continued on page 108

CITRINCOOPERMAN.COM

CITRIN COOPERMAN

STACY GILBERT New York City Managing Partner and Co-Leader, Restaurant & Hospitality Practice sgilbert@citrincooperman.com

RESTAURANT & HOSPITALITY PRACTICE

You know our clients because we work with hospitality businesses in your neighborhood, as well as the ones known throughout the world we help them focus on what counts so they can thrive in any outcome.

March 2022 • Total Food Service • www.totalfood.com • 83

NEWS

RESTAURANT OPERATIONS

COFFEE SHOP FOODSERVICE: MADE EASY WITH MTI S ome, mostly New Englanders, may think the first coffee shop was Dunkin Donuts in Quincy, Massachusetts in 1948. But really, coffee shops have been around since The Ottoman Empire. They began as an alternative to establishments only serving liquor, and quickly increased in popularity. Today, coffee shops can be found just about anywhere, and do so much more than just beverages.

Over time, the need for coffee

shops to offer food options that can be taken on-the-go has flourished. Especially now, as people are returning to the office. This means coffee shop owners and operators must find ways to meet that need and implement a foodservice program that will satisfy their customers cravings, whether it be breakfast, lunch or even dinner time.

In order to create a profitable program, businesses need to arm themselves with the right tools for the job. Automated and ventless

kitchen equipment, like the AutoFry or MultiChef, gives coffee shops the ability to start serving food immediately, without having to install an expensive hood or vent system.

Simply plug AutoFry or MultiChef in and start cooking. Both machines are so easy and safe to use, any employee can operate them. With the press of just a couple buttons, operators will have hot and delicious food to serve to their hungry patrons.

Whether it’s the breakfast basics

like toasted croissants and deepfried hash browns, or lunchtime favorites like flatbread pizzas and crispy French fries, MTI’s line of ventless fryers and ovens will not disappoint, delivering on both consistency and flavor.

To learn more on how ventless equipment like AutoFry and MultiChef can help you grow your foodservice program, visit us at www. mtiproducts.com.

continued on page 130 84 • March 2022 • Total Food Service • www.totalfood.com

NEW!

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get.cavendishfarms.com/lattice-fries-us March 2022 • Total Food Service • www.totalfood.com • 85

RESTAURANT STRATEGIES

WITH RYAN GROMFIN

RESTAURANT OWNERS & OPERATORS: LOWER YOUR FOOD COST WITH KEY ITEM INVENTORY

A

re you familiar with the 80-20 rule? Also known as the Pareto Principle, it’s a theory that 20% of your efforts should yield 80% of your results. In business, the 80-20 rule helps identify inputs that have the potential to be the most productive and make them the priority.

Once these factors are designated critical to the company’s success, they should be prioritized.

Today, we’re applying the 80-20 rule to taking inventory in your restaurant by using my favorite method: Key Item Inventory. Not only will you save countless hours of time, but you will see a decrease in your food and beverage costs.

WHY WE TAKE INVENTORY So, why do you take inventory in the first place? Primarily because it balances things out in your restaurant. Let’s look at a fictious restaurant that wants to calculate their Cost of Goods Sold (CoGS) for Janu-

Today, we’re applying the 80-20 rule to taking inventory in your restaurant by using my favorite method: Key Item Inventory. Not only will you save countless hours of time, but you will see a decrease in your food and beverage costs. ary. It should be noted that months don’t always end on the same day of the week. And some days you get a delivery, some days you don’t. Some days you have high sales and some days you don’t. It’s like walking a tightrope.

This particular January ended on a Saturday that had really high sales.

As a result, your food costs are artificially low. If the month had ended on a Thursday instead, you might have received a big delivery getting ready for the weekend. The kicker is that you probably didn’t sell any of that food yet, so your food costs or

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CoGS might be artificially high. Inventory balances all of that out.

APPLYING THE 80-20 RULE TO YOUR RESTAURANT’S INVENTORY Those that know me, have heard me say that I’m not a proponent of taking inventory. There are several reasons I believe this but mainly it’s because it’s not for everyone.

It’s expensive to do right, extremely time consuming (you could be doing 100 other things that help make you money instead), very complex, and like a P&L statement, it gives you data that is already old and not actionable. There are exceptions to this rule, of course. If your restaurant is making $5M a year or you have multiple restaurants each making $5M a year, then inventory is for you. For everybody else, Key Item Inventory.

Think about this for a second before we dive into Key Item Inventory...

If you are experiencing out of control costs and your CoGS is not where you want it, taking inventory is not your magic pill. WARNING: as with life, there are NO magic pills in the restaurant

Ryan Gromfin is an author, speaker, chef, restaurateur, and founder of therestaurantboss.com, clickbacon. com, and scalemyrestaurant. com. He is the most followed restaurant coach in the world helping Restaurant Owners and Operators increase profits, improve operations, and scale and grow their businesses.

industry. The magic happens when you get your hands dirty, get into the kitchen, get into the bar, and actually manage the inputs—not when you’re taking inventory, which is a measurement of outputs.

This is why I like Key Item Inventory. It follows the 80-20 rule by allowing you to spot check around five to ten items depending how big your restaurant is and what’s important in your restaurant. Generally speaking, this is your shrimp, lobster, steak, or even a few highvolume bottles of liquor, etc.

HOW TO TAKE A KEY ITEM INVENTORY There are three simple steps to performing a Key Item Inventory properly: 1.) Count how many of each item exists before a day starts.

continued on page 105

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March 2022 • Total Food Service • www.totalfood.com • 87

NEWS

By Brian O’Regan

MENU SOLUTIONS

EPIROS USA BRINGS BROAD PORTFOLIO OF MENU SOLUTIONS TO NATION’S OPERATORS

F

ollowing the return to in house dining many restaurants and foodservice operators are looking for ways to both strengthen their menus, as well as making them healthier. One of the ways those goals can be achieved is by using high quality, health-conscious cheeses. Epiros, a family-owned company that has grown into the second largest producer of cheese in Greece offers a full line of solutions to enable chefs and operators to accomplish that goal.

“Remaining virtually unchanged since its invention, the production of original Feta cheese is devoted to tradition and quality,” said Epiros General Manager, George Lazaris. Epiros’ cheese production is set on the foot of a mountainous range in the Epirus region, in Northwest of Greece, and is the 2nd largest cheese production in Greece, located in Ammotopos, Arta.

“We are able to process approximately

35.000 tons of milk annually, with our daily milk source coming from 1200 local sheep and goat headers. These freegrazing herds feed on the flora unique to the Epirus district giving our product its great taste. With our State-of-the-Art production and packaging facility, we are committed to a Total Quality Assurance system of the highest standards and strictest certifications.”

In creating a menu strategy, it is essential that the chef and foodservice professional understand the difference between cheeses produced with goats’ milk and cheeses produced with cow’s milk. Lazaris has the answer. “In general sheep and goat milk made cheeses are a healthier source of dairy because they are; easier to digest, less inflammatory and allergenic, and more nutrient-dense then cow milk based cheeses,” Lazaris continued. “Feta also has four times more vitamin D than Parmesan, three times more calcium than Brie, two times

88 • March 2022 • Total Food Service • www.totalfood.com

“Chefs also use our Mizithra mainly as shredded/grated cheese on pasta but depending on the restaurant and what their concept is, they may also choose Light, Goat or Organic Feta cheese as well as Kaseri.” — George Lazaris more vitamin B12 than Cheddar, two times more Iron than Blue cheese and 70% less Calories than Mozzarella. Additionally, Feta contains 14 grams of protein per cup, in addition to various vitamins and minerals including, riboflavin, Vitamin B12, calcium, and phosphorous. Also, Epiros’ cheese is made with using a microbial vegetable-based rennet which makes it suitable for vegetarians.”

In addition to be a healthier alternative to cow milk-based cheeses, Epiros products offers chefs an extensive variety of preparation options. “We have a wide array of products including, Feta, cubed Feta, low salt Feta, Organic Feta, 100% goat milk Feta, Light Feta with reduced fat, Protected Designation of Origin (PDO) Kefalograviera hard cheese, Kefalotyri hard cheese, Kefalograviera Saganaki and Talagani Grill cheese which is our take on Mizithra cheese,” said Lazaris. “Most chefs prefer to use our Feta, Kefalograviera/ Kefalotyri Hard cheese, Talagani and on some occasions Mizithra. They use our cheeses for a variety of dishes including Feta as saganaki

and on top of the Greek/Horiatiki (Village) salad, Hard cheese and Talagani as a Grill cheese and/or cooked with some ingredients. Chefs also use our Mizithra mainly as shredded/grated cheese on pasta but depending on the restaurant and what their concept is, they may also choose Light, Goat or Organic Feta cheese as well as Kaseri.”

With the return of in person dining, many restaurants are looking to revamp their menus with new ideas that would help to bring back customers.

According to Lazaris a strong option is through the adoption of the Mediterranean diet. “Following a Mediterranean diet is not only delicious and may make you feel like you’re on vacation in Greece, but it can also help to boost your health,” said Lazaris. The Mediterranean diet is packed with fruits and veggies, fish, whole grains, and healthful fats such as those found in our cheeses. By incorporating aspects of the Mediterranean diet into their menu a restaurant is not only adding tasty options but options that benefit the health of their customers.”

For those who are interested in Epiros’ expansive, authentic line of competitively priced Greek cheeses more information can be found online at https://www.specialtyfood.com/organization/155792/epiros-usa-llc/.

March 2022 • Total Food Service • www.totalfood.com • 89

NEWS

TAKEOUT & DELIVERY TECH SOLUTIONS

By Claudia Giunta

HUNGERRUSH ENABLES RESTAURANTS ENSURE HIGHEST QUALITY CUSTOMER EXPERIENCE WITH TECH SAVVY SOLUTIONS

T

echnology advances have made significant strides in the last two years of the Covid-19 pandemic, with a new generation of takeout & delivery revenue built on its shoulders. With these dynamic advancements in communication has come a new morphing of restaurant operations. This facilitated an ordering system that allow customers to enjoy a true dining experience marked by safety and efficiency.

By incorporating smart technology into their system, restaurants are actively striving and have the tools to meet the growing needs and expectations of the consumer. HungerRush is a company that assists restaurants in taking control of their operations to give their customers a memorable experience each time they dine in or out of the restaurant.

HungerRush was founded in 2003 and operated as an independent entity. In 2018, Houston, TX based private equity firm CapStreet acquired the restaurant and foodservice tech solution provider Reinvention and rebranded the company with the HungerRush name.

“This is when the fun really started.

Shannon Chirone, VP of Product Marketing at Hunger Rush, explained. In December of 2020 we acquired Order AI, a company that came with a text ordering solution. In April of 2021 we acquired Ninefold, an online ordering solution and a cool automated white glove marketing product for their online ordering customers. We recently acquired Menufy which has a large customer base –about 12k customers– with a great online ordering product with fast efficient onboarding and a

“We have launched a text-ordering product that a lot of customers have taken advantage of from their couch. It drives their order straight into POS systems and restaurant’s kitchen to create a win for both parties.” — Shannon Chirone marketplace solution. These new assets to our company all came with great leaders and innovative talent.

Our group efforts allow us to do 10x what we would be able to accomplish on our own.”

HungerRush has worked closely with the changing needs of the postpandemic dining consumer. Customer expectations have drastically changed during the last two years and technology solutions have stepped in and become vital for businesses to adjust. “Our vision is one of a connected restaurant experience for the consumers,” shared Chirone. “We are not operating as a package of one-off technology solutions. Rather, we are working to bring everything together seamlessly so that all technology solutions are integrated into one platform.

This allows customers to have a connected experience with the restaurant they are ordering from. It establishes that ‘VIP’ personalized human experience that brings customers back regularly.”

With that goal in mind, HungerRush has built a reputation with its client restaurateurs as a problem-solving solution’s resource. “We want to help restaurants bring that memorable experience to life, whether they’re dining from their own couch or on-site. We

90 • March 2022 • Total Food Service • www.totalfood.com

look to all of our acquisitions to build out an omnichannel and speak to our current or prospective customers in the same way with the goal to help them market their brand and expand their professional experience.”

In addressing the changing expectations of the consumer base, HungerRush notes that it is a change the entire industry around the globe faces. “We encourage restaurants to understand everyone has taken a great leap forward due to the changes the pandemic brought. Customers expect to order how they want, whether it’s via an app, text, or call. The more innovative the customers are the more excited they will be about new technology offerings so educating them on what your restaurant is using is smart. We have launched a text-ordering product that a lot of customers have taken advantage of from their couch. It drives their order straight into POS systems and restaurant’s kitchen to create a win for both parties.”

In thinking about the human experience and how customers want to order, HungerRush wants to exceed in meeting the expectations of customers. “Having a kiosk where you can place an order and receive it quickly, online-ordering, or texting in an order are all efficient ways people who work

in the office or from home can get their meal in a systematic way. That customer who runs out during lunch hour for a quick bite still has the desire for that true customer experience but is in the driver’s seat for what they need at that moment.” With an integrated solution, restaurants can overall do more with their operations system and staff to accommodate more.

HungerRush’s marketing strategy looks to embrace targeted automated marketing that makes sense to their clients. “Our emphasis on marketing is on unlocking the ninefold product for our customers so we are integrating their product into HungerRush.

We recently renamed our marketing platform to HungerRush 360 Marketing, and it is very customer-forward.

Behind the scenes, we are helping restaurants create the promotion they want to advertise and then automate it for them. We use AI to deliver personal messages, automated drip campaigns, and restaurants can do what they do best; they’re in the driver’s seat in terms of creativity and then let us run that in the background.

As HungerRush continues to adapt and meet the new changes and desires of the industry, they continue to analyze what is currently working and where they want to be going. “We are leaning into what is working well and helping brands onboard that. We are currently running a pilot for a new talk ordering technology so are researching different ways we can make this happen.” HungerRush encourages interested customers to visit https:// www.hungerrush.com/ and dive into their demos.

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March 2022 • Total Food Service • www.totalfood.com • 91

NEWS

CUSTOMER DATA

By Amy Anderson: VP of Analytics & Intelligence, Bounteous+Hathway

FROM SILO TO SOLUTIONS: ACTIVATING YOUR RESTAURANT’S FIRST PARTY DATA

A

ccess to firstparty data has grown significantly for restaurants in the past few years. Driven by a shift to digital ordering that has been amplified by the pandemic, restaurants are gathering first-party data from customers through apps, websites, and loyalty programs; many brands now have enough customer data to run robust CRM programs which are most successful when custom segmentation and targeting models are developed and leveraged.

Customer Data: A Different Kind of Data When it comes to data, restaurant brands have traditionally focused on financial data to make decisions.

Transactions, sales, and average order value (which are lagging indicators) are typically the top three. While this data is foundational to decision making, it does not provide insights on consumer behavior.

The introduction of online ordering apps, websites, CRM, and loyalty programs has brought a wealth of new customer behavioral data in house. This data is rich with information on how customers engage with the brand. However, many brands do not yet have the support staff or infrastructure to analyze the data to extract actionable insights.

Introducing the Analytics and Insight Maturity Model At Bounteous+Hathway, we utilize

brand is “in The Matrix”) is machine learning.

Brands that have developed data operations to this degree have a fully integrated omni-channel engagement with data fully centralized and updated real-time. They also have the creative assets and marketing/loyalty at the highest maturity level needed to execute on the outputs.

a five-level analytics and insights maturity model with our clients to help them understand what is possible given the technology, data, and marketing activities they are able to leverage. These five levels summarize what is possible at each level and helps to lay out the types of analytic projects needed to help migrate clients from one-to-many marketing to targeted, personalized messaging.

The analysis and reporting progresses as data becomes available with technology that is implemented and marketing/loyalty that is executed.

From there, analysis and reporting are aligned to glean insights, develop, and leverage targeting models and create the automated dashboards needed to mature.

Brands typically start with simple ad hoc reporting and analysis to answer one-off questions. At this stage, data is often siloed and in flat files, limiting the ability to draw deeper insights.

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From there, brands start to have a single platform implemented with some automation. At this level, you’ll have the ability to create and target macro segments based on distinguishing customer characteristics identified via descriptive analyses.

Another marker of advancement through the model is when rulesbased targeting grounded in analyzing customer behaviors is in place, along with automated dashboards that are synchronized with data updated via batch processes.

Innovative solutions really start to cement when you have multiple models predicting outcomes. Custom models (e.g., behavioral segmentation, attitudinal segmentation, engagement scores, attrition models, etc.,) are scored on platforms and leveraged to target marketing, allowing for micro segments.

The highest level of Analytics and Insight maturity (the point when your

Using the Maturity Model The model migrates from ad hoc analyses that answer questions as they arise to predictive analytics that leverage statistics to uncover diagnostic insights. Through this process, a restaurant brand can produce models that will be used to predict future outcomes.

Armed with this information, how should you go about utilizing this maturity model if you’ve been tasked with operationalizing data at your organization? First, this model will help you identify where your brand stands currently on the path to utilizing customer data. Once you have that information, you can begin to create an action plan for taking the next right step.

By delving into the data available, we can see a clearer picture of what resonates with diners and create better dining options because of it.

Amy Anderson is VP of Analytics & Intelligence at Bounteous+Hathway, a digital growth partner for the restaurant industry. Bounteous acquired Hathway in 2021.

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NEWS

FOOD CONSUMPTION TRENDS

By Patrick Pilz

COMPETITION IN NUTRITION: THE FUTURE OF THE FOOD SERVICES INDUSTRIES How changes in our food consumption will affect the way we process, package and prepare our foods

B

ill Bien, the CEO of Forever Oceans, a leading innovator in sustainable seafood, met last month with Jorge Seif Junior, Secretary of Aquaculture and Fisher00 jobs over the next eight years.

The food industry is worth 8% of GDP in the US, which equates to $1.77 trillion. According to US Department of Agriculture data, 2010 was the first year US consumers spent more than half of their food allowance away from home. Restaurant businesses were booming.

In 2019, 55% of that allowance was spent in restaurants and in 2020, this dropped to 48%: Within one year, people reverted to a consumption pattern not seen since the end of the 1990s.

As the pandemic unfolded, our behavior changed in fundamental ways, including the way we eat. The jury is still out on which changes will last and which will disappear, but one thing is certain: there will be a lot of volatility in consumer behavior from here on out.

As consumers develop new habits, the battlelines between food service establishments and grocery stores are becoming increasingly

blurry, with businesses endeavoring to meet new demands. Moving forward, the technologies adopted and shifts in service norms will continue, meaning businesses must once again adapt to new normals in consumer behavior.

How restaurants, grocery stores and delivery services can innovate to win consumers A 1% shift in consumption patterns on food represents about $17 billion in annual sales. The value of food away from home (FAFH) dropped by a staggering $155 billion in the United States alone in

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2020, according to US Department of Agriculture figures. The lucrative nature of the food sector means that restaurants will fight back with determination and grocery stores will fiercely defend the ground they’ve gained.

More recently, delivery services wedged themselves into the middle, with companies like Postmates now delivering food to homes from grocery stores and restaurants. Statista estimate that revenue in the US online food delivery segment will grow by more than 11% this year, reaching over $66,565 million.

As the pandemic thermometer

changes almost daily, our willingness to spend time on food will adjust accordingly, and the food industry will innovate to grab our attention.

Key areas ripe for innovation • Cooking en route: We could soon see a hybrid between food trucks and delivery cars, which cook dishes on the way to the customer, arriving freshly cooked right from the kitchen.

• Smarter meals: Packaging will be optimized so that multi-component meals will cook evenly and taste great, simply by following the preparation instructions.

• Faster foods: We will see a trend towards foods that taste good without any preparation at all.

• Evolved meal kits: Grocery stores will introduce home meal kits with easyto-follow instructions from their entire range of products, competing with meal kit delivery services like EveryPlate in the US and Goodfood in Canada.

Consumers always seek a balance between taste and time. The Economist recently published an article that claims most UK

continued on page 96

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Shop Online: allenbrothers.com - or - For Chefs: chefswarehouse.com

March 2022 • Total Food Service • www.totalfood.com • 95

DANNY MEYER

from page 4

try,” said Kiesel. “We look forward to leveraging ECP’s differentiated sustainability and ESG expertise, connections and leadership guidance as we look to our next stage of growth, bringing our solutions to more businesses across the nation.”

“We appreciate the partnership with Goldman Sachs and Continental Grain over the past years, as it helped us significantly invest in our workforce, technology, and markets and boost our growth trajectory. We also

CHEF TODD ENGLISH Trident’s owner and president. “We want to be part of that. This area is growing and will continue to grow. “ The food hall will take up 80,000 square feet over two floors in the mall, and feature rotating cuisines — like French, Mediterranean, Asian and classic American fare — to go along with immersive and dynamic art exhibitions from around the world.

“When you come to this food hall, you’re going to get an amazing culinary experience alongside an environment that has so many discovery viewings of art, of venues and scenes from around the world,” Burkard said. “We really want to elevate that

FOOD AWAY FROM HOME consumers like to spend 20 minutes on food preparation at home.

These 20 minutes are a compromise between the time we’re willing to spend on food preparation and the quality of food we eat.

Developing delicious recipes and functional packaging will require better software for R&D processes.

And consistently achieving great taste will mean narrowing ingredient specifications using automated quality assurance, sourcing and merchandising. This is where the food sector will benefit from industry-leading product lifecycle management (PLM) systems.

With consumer habits shifting all

began our ESG journey under Goldman Sachs and Continental Grain ownership, which is foundational to our future efforts,” Kiesel added.

Cedric Lucas, managing director for the infrastructure investing business within Goldman Sachs Asset Management said, “We are thrilled to have partnered with Jeff and the team to significantly accelerate the pace of growth of the business and transform it into a leader in the sustainable fuel value chain

with ESG at the core of its business model. Throughout our ownership, Restaurant Technologies has demonstrated the strength of its infrastructure characteristics and its resiliency during the unprecedented health crisis of the past two years, and we believe it is well positioned for its next phase of growth with ECP and its partners.”

Enlightened Hospitality Investment in Restaurant Technologies comes on the heels of previous

investments in Gather.com and 7shifts.com. Gather is an industry events platform and 7shifts.com issued by restaurants to manage labor.

The goal is to identify growth potential and investment opportunities in both internal and outside ventures.

EHI partners with portfolio companies to provide strategic direction, operational experience, increased visibility, and access to relationships, resulting in significant value creation for all stakeholders.

a reality, Burkard noted. “There’s a lot of that on the West Coast, and we want to be kind of the first company to bring it to Stamford as a sandbox site to test out a couple of different utilizations,” Burkard said.

Burkard said Stamford is the “perfect location” for the food hall and art exhibition, particularly because of the volume and traffic that flows through the city and I-95 on a daily basis. He hopes the space can be a destination for people not only locally, but in the tri-state area and even globally down the road.

“This project is going to have a very substantial impact on Stamford in general. We’re going to bring over

500 jobs to the market, and we’re going to invest over $20 million,” Burkard said.

EHG hopes to partner with a local university that might want to have a satellite campus at the STC to educate students on some of the design work and media components of the space, as well as general managing a large attraction.

A culinary academy from English could also benefit students, Burkard said. Burkard hopes EHG can create the next wave of hospitality with a model that’s community-driven. “We want everything to be a collaborative environment where everyone wins,” he said.

lished articles in leading magazines around the world. He is currently advising companies on innovation

automation as a business consultant at Centric Software.

from page 10 experience at the Stamford Town Center.”

Burkard also said the space will lend itself to creators and influencers on platforms like TikTok and Instagram. As part of the facility, Burkard said EHG is working with the city of Stamford to set up “ghost” kitchens within the space, which will deliver Figs Pizza by Todd English, burgers from English’s Pound Burger, as well as things like chicken wings and sandwiches from celebrity chef Aaron May. Other celebrity chefs will have concepts for ghost kitchens as well, Burkard said.

Robotic food delivery within a 3-4 mile radius of the STC could become

from page 94 the time and small margins potentially leading to huge profits or losses, businesses in the food industry must get their products right first time. If they don’t, consumers have shown that they’ll spend their dollars elsewhere.

Patrick Pilz has been advising companies on computer technology applications in the food industry for over three decades. He started his professional career as a butcher and food engineer, before joining the emerging software industry. He has co-authored a book on quality management, helped develop world standards on traceability and has pub-

96 • March 2022 • Total Food Service • www.totalfood.com

OVER 70 YEARS OF EXCELLENCE SUPPLYING YOUR FOOD PROCESSING NEEDS!

P: 603-893-6191

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E: SALES@UNIVEXCORP.COM March 2022 • Total Food Service • www.totalfood.com • 97

INTERNATIONAL WOMEN’S MONTH

from page 52

wherever you want to go!”

Lisa Dahl, Chef Owner of Dahl Restaurant Group, Sedona, AZ Chef Lisa Dahl is one of the country’s leading female chefs and restaurateurs who has pioneered the culinary scene in Sedona, Ariz. for more than 25 years. Dahl is the executive chef and CEO of five outstanding restaurants in Northern Arizona’s red rock country where she has earned international acclaim for Dahl & Di Luca Ristorante Italiano, Cucina Rustica, Pisa Lisa, Mariposa Latin Inspired Grill, and Butterfly Burger, A Couture Burger Lounge. She is the author of two cookbooks: A Romance With Food and The Elixir of Life Headshot: Lisa Dahl Head Shots Credit Scott Yates Advice: “Women still have to jump through many more hoops than men and being recognized as a woman chef is more difficult than a man. I say this with no malice, just truth. It’s still a man’s world when it comes to the kitchen. Don’t be easily discouraged because you’ll be more supported by women than you realize. Try not to be thinned skinned, as a 26-year veteran working in kitchens, a women’s voice is still harder to be recognized, so you have to work harder. Tenacity is what will make you get up every day and help you achieve your goals. Be realistic that there are more men than women. We are gaining strength and recognition. Be courageous. Don’t be angry.

Be the best you can in every way and stay focused, keep your eyes on your goal. At the end of the day, you’ll shine like a diamond because even though you had to work harder, you will stand out brighter.”

Lisa Dahl

Maya Kaimal, Award-winning Cookbook Author and Founder of Maya Kaimal Foods, Rhinebeck, New York Maya Kaimal is the founder of Maya Kaimal Foods, winner of the Julia Child Award for her cookbook Curried Favors, Family Recipes from South India, and former photo editor of Saveur magazine. Raised by two talented cooks--an American mother and Indian father--Maya’s father’s roots in Kerala have been a source of inspiration for her. She has written extensively about South Indian cuisine in magazines and cookbooks. In 2003, she and her husband launched her line of Indian products from their Brooklyn apartment. Her goal was to use quality ingredients and home-cooked methods to make it easy for consumers to experience delicious, regional Indian flavors at home, and her products are now available in over 7000 stores nationwide.

Advice: “Think beyond your home kitchen. If you want to start a food business, try to connect with a small manufacturer early on, you’ll be able to scale your business without stressing yourself out trying to keep up with the demand. Groups like Specialty Food Association can assist in finding manufacturers. Befriend a store owner or manager. Find a store or stores where you can picture selling your products, and start chatting with someone who makes buying decisions. Find out from them what sells and what doesn’t, and where they see gaps in their own product offerings.”

“Don’t over-innovate. Start with just a few products and prove out your

Maya Kaimal

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Kate Lamont

concept at as many stores as possible before branching out into other product lines. Limiting the number of products you sell initially helps you focus on learning the nuts and bolts of the business, rather than dreaming up new ideas and figuring out how to commercialize them. Innovation is distracting.“ Kate Lamont, Founder and Chef of Lamont’s, Western Australia Kate Lamont, one of Western Australia’s most successful chefs, bestselling cookbook authors and active food and tourism industry advisor, has been looking after heritage-listed Bishops House as an A La Carte Restaurant, Wedding, Functions and Private Dining venue for almost a decade. With more than three decades of experience in the wine, food and tourism industries in Western Australia, Kate has overseen the development of her family’s business from a tiny oneperson farm to an integrated food and wine group with 80+ employees.

Advice: “Make deliciousness your compass and seek it for everything you cook and serve. For me there is no point to food unless it is so inviting and alluring - no matter how simple - that you will want to eat it/order it again. I have always had it front of mind that while I may make a dish 20, 30, 50 times a service, the guest only has it once. Making every single plate perfect is always my ambition.”

“Stay positive, kitchens are tough environments. The intense pressure of service and constant striving for consistency and quality can be hard work. Hold your nerve and always remember the enjoyment you bring to customers. Celebrate your wins – even the simple ones!”

Marya Moore

“Don’t sweat the smalls. Things do go wrong and finding a quick, effective solution is the best approach. And so, don’t dwell on the tough moments and mistakes. Learn from them and always be looking to improve.”

Marya Moore, Director of Food & Beverage, The Westin Hilton Head Island Resort & Spa, Hilton Head Island, South Carolina Director of Food & Beverage Marya Moore leads the culinary experience at The Westin Hilton Head Island Resort & Spa, bringing over two decades of hospitality and management experience. Originally from Massachusetts, Moore established herself in the culinary industry with a variety of positions working in resorts and hotels, including 23 years with Marriott International where she held positions including Director of Restaurants, Executive Chef and Executive Sous Chef.

A seasoned hospitality professional, Moore leads by example and empowers her team to create engaging and detail-oriented experiences for guests that will make a lasting impression at the hotel’s five on-site restaurants.

Advice: “Ensure that you love and are passionate about what you do!

It’s also important to surround yourself with like-minded individuals who share that same passion, drive, and commitment. Maintaining a work/ life balance can sometimes be a daily struggle due to industry demands.

When you are passionate about your work, the long days and hours can be also extremely rewarding. However, it is imperative that you manage your life commitments in the same fashion. Take the time to enjoy fam-

continued on page 105

March 2022 • Total Food Service • www.totalfood.com • 99

TREND TALK

from page 28 and Jungsik?

In the future, we are trying to host a lot of events and have lots of opportunity for collaborations.

This month we are having many wine events, we totally changed our menu and we are trying to change how the food is plated. Our future is very bright.

so to me, it has more to do with the people and their personality than whether they are a woman or not.

Tell our readers what got you interested in the restaurant industry?

Walk us through your career track.

When I was young, my parents both worked, so I had many opportunities to cook for myself. I used to invite my friends over and cook for them too. I was also interested in the artistic side of cooking which led me to want to become a food stylist.

When I was in college studying to be a Food Stylist at Chungkang College of Cultural Industries, our professor took us to Jungsik in Seoul as a surprise and that meal changed my life and made me want to become a chef. I worked at Ms. G’s in Australia, the Millennium Hilton in Seoul and ATOBOY before applying to Jungsik.

Tell us about your responsibilities as Director of Operations.

My first and last responsibility is to run the restaurant well and if I want to do that, I have to make the customer happy and for that I need a good team. If someone wants to come to Jungsik, that means that they are willing to spend quite a bit of money and have high expectations, so we need to make sure they are met.

The second thing is, I need to care of my team. I like to create a friendly environment, so the staff wants to work here, and provide benefits to support them. If I take care of my team, they’re going to take good care of their service and provide a memorable dining experience.

Lessons learned from prior jobs that you’ve brought to the culture at Jungsik?

I learned a lot from the ATO team, who is always trying to make something new and trendy. Their hard work inspires me. I worked with Chef Junghyun Park and he has good, happy energy, which helps to push their team to great heights.

The elegant interior at Jungsik NYC

How does being a woman in management make a difference in the industry? Is there more pressure operating a Michelin-starred restaurant?

Being a woman does and it doesn’t make a difference; in my experience its more about the personality of the person and how they work with others. The key part of management is finding a team who you can work well with. My team has been working together for a long time, and it’s important to know that I can count on them. It is a small team but we are very tightly knit and that helps alleviate the pressure.

I have a little added pressure as Director of Operations because I’m relatively new to this position, which is different than working as a chef.

What’s your greatest aspiration?

We’ve earned 2-Michelin stars and aspire to 3 Michelin stars! Our team has great talent, so I really trust them, and I think that the food and the service is definitely Michelin 3-star worthy. I really want to just run the restaurant well, have a friendly environment, and ensure

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our guests have an excellent experience.

Favorite career accomplishment?

I am a person who likes to take care of others, so I love working with people. I also love the food, and good wine, so this is the perfect job for me. I also love sharing the experience with guests. It’s fun to meet and create relationships with people from all walks of life. That’s what this business is all about.

Last year I was named Michelin Guide’s Blanc Pan New York Young Chef Award winner, which was an incredible accomplishment not only for me but my team as well.

Who were/are your mentors?

Chef Jung Sik Yim really helped make me who I am today. I started as the Commis Chef in Seoul and now I am here as the Director of Operations in New York.

Another mentor is our former Director of New York Operations, Jin Ahn, Co-Owner/General Manager of noreetuh. He’s someone I can look up as a teacher, especially with his experience in the industry.

What do you see ahead for yourself

The business has changed during Covid, talk about the changes that you’ve seen and going forward, what do you expect that to look like? What is needed to completely recover?

During Covid, so many things changed, we did delivery for a while and experimented with outdoor dining for the first time in a tent, even in snowstorms.

I think the business is starting to turn around. A lot of people are enjoying the wine and spending more money; we have a good opportunity to increase our business because of the added outdoor dining. I know that a lot of restaurants closed in the last few years but the industry seems like it’s turning a corner.

It was very difficult, especially at the end of 2021 but our team is very loyal and strong so they were able to help us survive when we were in a bind and couldn’t find new staff.

It has been easier to hire so far this year because the new class of culinary school graduates do graduate every January. Curating a friendly environment helps to retain staff and hire new staff, and we are lucky to have the 2-Michelin stars because it helps to attract recent graduates who want to work with us to advance their careers.

What might people underestimate about the operations at Michelin recognized/starred restaurants?

A lot of people may not realize how important every detail is. Even the smallest mistake or miscommunication can negatively impact a client’s experience and since they expect the best from us, we owe it to them to make sure that we are on top of everything.

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OYSTER TRENDS

from page 16

voring the word, ‘Merroir’. Imagine your waitstaff describing oyster tasting notes paired with a backstory as you would describe a glass of wine; where is it from, what grows around it, how long did it take to grow? After all, isn’t that what consumers want now? Education is all part of the experience and if there is any doubt about oysters, I bestow upon you to try this method in service or at the retail counter and the proof will show up on your bottom line.

The trend has no sign of stopping as noted by Oyster Sommelier and educator, Julie Qiu, “I’ve continued to offer my signature oyster appreciation and pairing classes as public and private virtual events. I have been pleasantly surprised by how well they are received and am encouraged by the positive consumer feedback—many have attended multiple events!”

Adding to this oyster education, is how healthy oysters are for our immune system. This messaging is moving on social media more than ever as consumers are paying attention to better food choices in this ‘new normal’. Oyster education is a level up for the industry.

Oyster Pairings: Oyster pairings have no limits!

It’s now Merroir meets Terroir, and gourmands are having the time of their life.

I was a guest educator for a Canadian oyster tasting at Regarding Oysters, lead by Georgette MogerPetraske, a cocktail and spirits travel journalist and author of the bestselling drinks memoir, Sasha Petraske Regarding Cocktails (Phaidon). She hosts the weekly salon in her Manhattan brownstone teaching cocktail making, oyster shucking and spirit pairings. It’s where I tasted my first oyster luge; a rather sophisticated way to chase an oyster with a perfect single malt. It won’t be my last.

Julie Qiu’s recent virtual workshop involved an orange wine pairing and often times she presents a sake pairing event - one of my favorites with oysters.

If you follow the rule for tasting an

duction side, there is a lasting effect with the retail sized packaging.

There was a move to these smaller packages during 2020/2021 when restaurants were closed. They have held their own even after the restaurants opened.

One thing we are seeing more of is the inclusion of oysters in culinary boxes for home delivery. The home delivery really took a jump during the last two years and many oyster companies started on this trend. You see lots of companies making home boxes with various themes including an oyster party box.

oyster ‘naked first’, your sensibility for pairing oysters raises two-fold!

When it comes to a gastronomy, Chefs are experimenting. Hot sauces are on the back burner and creativity has no boundaries.

Poaching, baking and smoking, oyster ceviche, oyster tartar, and oyster charcuterie!

Oyster Catering Hire an oyster caterer!

Oyster catering has served well for private functions and parties. ‘Bubble’ parties became a thing during COVID and hiring an oyster shucker is the life of the party!

With restrictions lifting oyster caterers are being sought after. Empire Oyster has been making rounds up and down the eastern seaboard with their new oyster-mobile. And Red Oyster is at your service to liven up your party: “Welcome to Red Oyster, the inventors of the roving mobile oyster shucker, and home of Oystertainment®!”

As Julie Qiu put it, “Oyster catering and mobile raw bars have really taken off in all parts of the country,

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and that’s where I think most of the growth with in-person education has taken place over the last two years.”

Direct to consumers: At the beginning of COVID oyster producers were at a loss with restaurants closed to dining in.

The retail seafood counter was hopeful and seafood restaurants found a way to sell oysters to-go!

The knee-jerk reaction from oyster growers all over North America was to ship oysters direct to the consumer to save their business. Social media blew up with where to buy oysters. Oyster kits were quickly put to use and ready for the virtual oyster class.

Maine Oyster Company invented an online ordering system where you could pick up or shipped to your door.

The Canadian oyster farmers showed off their boutique oyster boxes; easy to carry and collector’s item too.

As per my conversation with oyster farmer, James Power of Raspberry Point Oyster company, “On the pro-

Women Shuckers: Lady shuckers are sharpening their knives! During the Canadian oyster festival at Docks Oyster Bar, NYC, I hired two shuckers, Libby Davis from Phippsburg (@ladyshuckers) and Beth Maco (@thisgirlshucks) from Connecticut. They also competed in the shucking competition. It changes the usual male-dominated scene and makes for great conversations. Maine has a network of women farmers who also love to shuck. If you attend the Prince Edward Island Shellfish festival, there is no lack of women competitors.

Looking at the big picture of oyster trends the industry looks strong with much room to grow.

We do need to shed more light on climate change and how it will affect this uprise and newfound love for oysters, but more so the ecological effect.

If you’re in the business of serving oysters and offer a picture-perfect oyster menu, my advice is to invest in one or two good oyster shuckers.

Communicate with front and back of house staff about the origin of the oysters.

I can only assume that oyster trends have contributed to the rise in seafood consumption, and we can thank the oyster industry for reacting in such a big way, and to the consumers who are going for it. Listening and learning, and savoring their new word, Merroir.

Slurping is out, savoring is in!

March 2022 • Total Food Service • www.totalfood.com • 103

RE-OPENING STRATEGIES which certification is the most appropriate. There are also many state and local certification programs that are often managed by trade associations. Our consultants can help you understand the options and the process to meet the requirements.

The Greensafe program include two tracks for customers, one for facilities maintenance and one for foodservice. The process for the facilities maintenance customer begins with a site survey and product review including cleaning chemicals, towel and tissue products, cleaning tools, and equipment. We recommend alternative products that meet certain criteria including 3rd party certifications such as

VIRTUAL DINING CONCEPTS ing concepts,” Greenspan explained.

“We got to talking and came to the joint belief that the traditional ghost kitchen model wasn’t something we thought provided the best chances of a restaurant’s success at the time and wanted to explore virtual concepts.”

One of the key strategic decisions about VDC for Greenspan was to decide between a ghost kitchens or virtual concept: “With ghost kitchens you are renting a dedicated space to execute delivery-only concepts, and with a virtual experience you partner with existing operators and use their existing staff and equipment to open up a second or third revenue stream for the execution of a delivery-only concept,” Greenspan explained.

The third member of the VDC founding management team: Robbie Earl brought very unique insight and youth to the venture. The younger Earl saw the opportunity that existed in partnering with “today’s celebrities” that in most cases had no food background of any kind. A main strategy of VDC is to partner with well-known Intellectual Properties (IPs) to help draw awareness to the existence of a brand. Partnership with You Tube celebrity Mr. Beast became VDC’s most successful brand to date. “He helped

from page 12 EcoLogo, Green Seal, Safer Choice, and those products that meet the EPA’s guidelines for recycled content. It is important for the custodial staff to understand that these products are not only safer for the environment but also safer for them.

They are better for the planet and protect human health. Customers are also trained in proper use, to ensure that the cleaning is performed in a safe and effective manner.

On the foodservice side of the program, it is not a cut and dry as the facilities maintenance program.

There are many more variables and more options. After the site survey and gaining an understanding of the operator’s needs, we look at things like local regulations and

available disposal methods. For example, are opportunities to recycle packaging readily available or even better, opportunities for composting? Then we need to discuss the menu items. First and foremost, the packaging selected must function properly to maintain the quality and integrity of the food and ensure customer satisfaction. And of course, the budget is a key factor. With all the aforementioned information in mind, our specialist can make recommendations.

Another aspect of the Greensafe program that can be helpful for restaurants is access to reporting.

Imperial Dade can provide green spend data that includes the percentage of purchases that meet cer-

tain criteria which is a requirement for certification programs. The program is also helpful for operators who want to track their carbon emissions and that of their suppliers. Through Imperial Dade’s partnership with Green2Sustainable, Imperial Dade tracks and can share data with customers for delivery related emissions.

inspired by a particular product that we can help market. If our IPs are engaged and believe in it then we partner with them to make that dream a reality.”

Because Virtual Dining Concepts partners with existing restaurants, any challenges he has come across mimic that of the entire industry.

“We launched this back in 2019, preCovid, when it was a more limited marketplace, but the Pandemic has generated growth. Typical challenges have included issues with understaffing or supply-chain shortages. However, we have still found success because this unique model is dynamic, strong, and fits the current climate.

All restaurants could benefit from this model and what we put out is a great product and exciting brand.”

While Greenspan misses the personal connection he had being physically present on a dining room floor, his opportunity to disrupt the industry and lead it motivates him. “It’s especially rewarding to be able to create and lead from a new culinary platform,” he said. “We are helping brands develop their own voice and this concept is based on a culture of quality and creativity; it’s a way to have an impact on so many brands

and help, and potentially even save, restaurants.”

The R&D space of the food industry Greenspan works within helps restaurants adjust to any challenges they are facing. “We work with dynamic packaging, sourcing or technique challenges and help adjust. We can change a menu item and turn it into an experience, or impact a menu in a couple weeks as opposed to a typical couple of weeks or year long process.

Among the more interesting areas of Greenspan’s poistion is scaling concepts across as many as 1000 plus kitchens across the country.

This includes working with broadliner distributors including US Foods and Sysco to source product for each concept’s menu. Virtual Dining Concepts has also been on the cutting edge of developing packaging that is both green and sustainable and locks in flavor as food travels to its destination.

For restaurants and operators interested in exploring the virtual dining experience, Greenspan encourages visiting https://www.virtualdiningconcepts.com/about/. To learn more about Greenspan’s history in the food industry visit https://www.chefericgreenspan.com/the-story.

For those who are looking to transition their cleaning and foodservice products and practices towards options that are more environmentally preferable, the Greensafe Program is a great place to start. More information on the program can be found online at https://imperialdade.com/ programs/greensafe.

from page 32 drive engagement towards the Smash Burger concept, a menu trend that operates within a traditional burger white space. When we launched a Mr. Beast burger app with a loyalty program it was the #1 downloaded app on launch day and remained on the top charts for a significant period.”

Greenspan notes that VDC’s efforts to merge food with the social media stars of today are still in their infancy.

He has observed efforts in menu additions, such as a dessert brand from food television star Buddy V as, being an entire delivery purchase on their own not just a menu add-on. “It’s about operating in those traditional marketplaces like burgers, wings, and subs but in a unique way, so it stands out. The celebrity influencers can help drive engagement, but we must create a great tasting product for people who don’t even know who that celebrity is. We are successful because we create a relevant brand and are strongly integrated into directconsumer businesses.”

VDC plans on continuing to partner with the stars of social media. “Everything is on the table including healthier food options,” Greenspan said. “It’s up to both us and the consumer. We may lead the charge if we find an IP

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RESTAURANT STRATEGIES from page 86 2.) Run a PLU report or a P-Mix report to see how many of those items sold in that shift. Pro Tip: Customize the PLU report or the P-Mix report in your POS to only print the items you track for Key Item Inventory.

3.) Compare the numbers in Step 1 & Step 2 and see if they match.

It’s really this simple! If you make this process part of your opening day checklist and provide a simple worksheet for completing the Key Item Inventory, your staff won’t feel it burdensome at all. It will just become a quick part of their daily routine.

Review the sample Key Item Inventory worksheet on the previous page that I provide my restaurant clients in our FREE Toolkit: Not only does this help you cross check sales totals to inventory count on your most expensive items, but it also helps with theft prevention in your kitchen. You’ll be able to track a variance and see how many are missing.

Your next step is to find out where the missing items went. The first place to search is your waste sheet (waste log). If the item is on the waste log, then we know that perhaps the cook overcooked the item (say a steak) and make adjustments in processes. But if you can’t find it on the waste log, then this will alert you that your kitchen staff might be snacking on your steaks or taking them home. It’s also possible your team is giving stuff away without ringing it in.

I have found that by simply measuring a few things and alerting your staff, this will eliminate MOST of your issues. It is not meant to be PERFECT, but who has time for perfect?!

I hope you put this Key Item Inventory report into use in your restaurant. It’s a very simple process that takes about 10 minutes a day in total and produces huge results when you do it daily.

INTERNATIONAL WOMEN’S MONTH ily, friends, and personal interests to keep your mind and body invigorated.

Also, don’t be afraid to network, especially with other successful females, whether they are in the industry or not, they can serve as a great sounding board for advice and feedback. A mentor should be someone you trust and feel comfortable sharing both the good and the bad, with the goal of always finding new perspectives to help you grow as a leader. One of the biggest challenges I have faced is being a female in a male-dominated field; it

from page 98

takes a variety of skill sets to navigate leadership roles in this setting. I have found that it is important to learn about everyone on your team because understanding cultures, backgrounds and recognizing differences allows you to be a more open-minded leader.

Above all else, it is also very important to trust your instincts. Oftentimes you are faced with difficult situations and decisions, and it is so important to make the right call. Having that confidence is not easy in the fast-paced hospitality industry, but confidence

in yourself and the ability to trust your decisions will make you that much more successful and experienced.”

For more information, please contact Caroline McBride at caroline@ wagstaffmktg.com.

Photo Credits: Meg Bickford: Commander’s Palace; Kate Lamont: Anya Brock; Brooke Williamson: Shayan Asgharnia; Katie Reicher: Nader Khouri.

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FRANCINE COHEN

from page 58

it must change if we are to succeed.

This is possible. Ghana’s first independent leader, President Nkrumah, wasn’t perfect, but in his 1961 London speech about freedom and African ideology he might as well have been speaking to a modern-day audience. We could stand to remember that The difficulties presented by questions of language, culture and different political systems are not insuperable; and apply it to the ways we do business.

We have all seen the numbers – we know that women-owned/minority owned businesses in the beverage alcohol space get a small percentage of funding that other founders see. Karen Hoskin, owner of Montanya Rum looks back a year to her role as a panelist at an industry convention when the current statistics indicated “women get 2-4% of venuture capital across the board and it’s harder in alcohol beverage. That number is more like 1.7-2%.”

She continues, “The statistics were already terrible.”

So how do we get those numbers up? I don’t know. Do you?

Simply opening more female led funds isn’t the answer. It’s more complicated than that. While, as Hoskin notes, and other brand owners corroborated, walking into a room where you look familiar to those holding the purse strings moves you at least one step forward.

But women have to be investing in our sector. And, primarily, they’re not. They invest in healthcare, tech, digital, beauty and wellness, family focused businesses and less so in alcohol.

What is it that stops them? Fear over regulatory challenges? Intense competition for market share? The perceived stranglehold our three-tier system wields over brand owners and their ability to grow and thrive at a reasonable-to-funders pace?

Is it the low valuations Womenowned companies receive because they don’t build their companies the same way a VC investor measures ROI? Could be. Are those KPIs and time-

line benchmarks for ROI a one-size fits all and a guarantee of a brand’s success. I’d argue not.

I’d also argue that it is time to see funding as a means to build something substantive, beyond the benefits of building up profits. A profitplus model, as it were.

To achieve this goal those making investment decisions to support women-owned brands need to get comfortable with a different approach to doing things and embrace the fact they need to set growth expectations and targets in a whole new way. Take a look at the classic ways to evaluate a potential investment and assess valuation; is EBITDA all there is?

It’s not if the brand owner isn’t coming from the same starting place. If you’re a female founder who historically has had trouble getting funding and you’re bootstrapping it you probably haven’t had enough money to build out the beautiful stills and visitors center, or you may not yet have the assets and revenue to build a robust sales team and deploy them far and wide.

At face value for typical funding this results in lower valuation, less money offered, and giving up a bigger piece of ownership in exchange for fewer dollars than really needed to get the job done right.

Isn’t it time to look at possibilities, experience, and measurable success through a new lens? I would suggest that a company that has seen revenue above $1MM for over a decade is as worth paying attention to as a new kid on the block with exciting aspirations to build the next big brand and have their logo whizzing past on a NASCAR racetrack.

Look at it this way – if you send your child to a Montessori school and they don’t learn to read until they are seven, but when they finally master it they are off the charts in terms of cognitive development while your other child goes to a traditional program, learns to read at five but at seven is still struggling with concepts, did the Montessori program fail? Or succeed? And, did

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the traditional program succeed simply because that’s the way it has always been?

Or are they two different and valid paths to success? Just like having healthy children, if we truly do want healthy brands in a healthy spirits industry that includes men and women, it is time to adjust our thinking on how we support them.

NEW SIPS TO TRY: Sourcing from some of the best vineyards in the Proseccor DOC, Veneto-based wine industry veteran Alesandro Furlan introduces Ca’ Furlan Prosecco DOC Rosé Brut ‘Cuvée Mariana, a rose Prosecco that garnered 90 points in Wine Spectator. This third generation winemaker branched off with his

own Ca’ Furlan Prosecco label that not only warrants high marks, but also fits perfectly in all situations; The glera and pinot noir blend is available nationwide in both a 750 ml format and as 200 ml bottles sold separately or as a three-pack.

Curious Elixirs’ tagline of shaken, not slurred is just the first indication you’re in for a great non-alc cocktail experience. Described as curiously complex booze-free cocktails they’re handmade with quality ingredients and no added sugar in New York’s Hudson Valley. Expressions like a sophisticated Cucumber Collins makes them sure to please, but making them stand out even more is that they contain adaptogens. Try them for yourself.

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NYC HOSPITALITY ALLIANCE and Author best known for his barrier-breaking cuisine informed by the Caribbean flavors of his upbringing. Chef JJ’s signature cooking style combines culturally relevant ingredients and classical technique with a global point of view. At FIELDTRIP, his made-to-order rice bowl shop that debuted in 2019, Chef JJ highlights rice as a hero ingredient and showcases it in recipes sourced from around the world. FIELDTRIP’s first outpost opened in Harlem and has since grown to two additional locations including Rockefeller Center and Long Island City.

As one of the only fast casual restaurants on Esquire’s “America’s Best New Restaurants” list in 2020, FIELDTRIP utilizes sustainable ingredients and ethically sourced vegetables and proteins, creating a flavorful and diverse dining experience. The brand’s motto, “Rice is Culture,” was born out of Chef JJ’s belief that rice is the universal ingredient that connects us all and can be found at the center of the table in almost every community.

Among many other partnerships, Chef JJ is a Mastercard Ambassador

HOSPITALITY MARKETING will set the foundation you need to building a strong community for your restaurant brand on TikTok. Want to learn more? Would you like a step-by step guide that shows you exactly what you need to do so there is no more guesswork?

Get my new ebook and training TikTok For Restaurants-What You Need to Know.

This 20-page TikTok strategy guide for restaurants is the EXACT step-by-step process that your restaurant brand needs to do to get started on TikTok, build a strategy that works and create engaging content that works on the platform.

It’s a complete walk through of everything you need to know After finishing this eBook guide you will have a full understanding

from page 82

A celebrity panel led the celebration of the complexities and journey of participants careers by learning about their background, education, and thoughts on the hospitality & service industry as it relates to diversity & inclusion. and a television host on Just Eats with Chef JJ airing on TV One’s network Cleo TV. Melba Wilson is the president of the New York City Hospitality Alliance and owner of a growing culinary empire based in New York’s famed Harlem neighborhood. Her renowned restaurant, Melba’s, is a hot spot for celebrities, locals and tourists from around the world who crave unbeatable American comfort food. She began her career at Sylvia’s Restaurant, where she launched the popular Sunday Gospel Brunch, and has received numerous accolades and awards for her entrepreneurship and her original and family recipes. She won on an episode of the Food Network’s Throwdown

with Bobby Flay, was featured on The View, and appears regularly on television, most recently on CNBC’s reality show, Consumed.

Over the course of an unbelievable journey from the streets of Harlem to touring and recording with Boogie Down Productions to The White House, Derrick “D-Nice” Jones went from being a pillar of the culture’s history to actually making history himself. The legendary DJ, rapper, beatboxer, producer, photographer, and philanthropist has moved millions on wax with timeless records, on stage at unforgettable gigs, and online with his revolutionary “Club Quarantine” Instagram Live series.

His influence would be recognized industrywide. The NAACP Im-

from page 34 on: • How Tiktok works and how to take advantage of it • How to build a long term plan for success • How to figure out what is working with other restaurants and how to model it • What type of account you need to use • How to create the perfect bio • Best practices for content including how to create content, when to post, the best time to post … everything you need to know • Examples of how to do all of this • A perfect plan for hashtags • Engagement tips and tricks • Proven pro-tips that you won’t find anywhere else • How to build a strong digital brand that lasts!

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This book was created to show you what your restaurant brand needs to do to get started on TikTok, how to build a strategy that works and how to create engaging content that works on the platform.

Get the ebook now!!

Take a moment to digest and then reach out to me with any questions! rev@restaurantsgrow.com Make it a great tasty day!

age Awards named him Entertainer Of The Year, the BET Awards made him an honorary recipient of the “Shine A Light” Award, while he took home the 2020 Webby Artist of the Year award in the category of “Special Achievement.” Most importantly, “Club Quarantine” positively impacted the globe, raising million for First Responders, HBCU’s, CDC, Apollo Theater, and more. Teaming up with Issa Rae’s Raedio, he even co-curated the Official Playlist of the Biden + Harris inauguration.

A native of Newark, New Jersey, Reverend Doctor Shakeema North has committed her life’s work to empowering young people to reach their fullest potential, despite the challenges that many of them face.

Pastor Shak, as she is affectionately called, has an exceptional ability to develop holistic and inclusive youth development initiatives.

She is skilled at designing strategic programs, preparing thought-provoking workshops and seminars, facilitating community-based campaigns, and improving overall organizational productivity.

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FLAT TECH

from page 20

heavily in their terrace areas buying new planters, floors and most importantly tables for these spaces. Our aluminum tables are most popular outdoors as they are lightweight and more weather resistant than alternative materials. We also have stackable, flip-top bases that can be utilized outdoors and then neatly stored indoors after service.

FLAT Tech offers a range of extra protection coatings on our aluminum bases so that they can stand up to extreme weathering in outdoor environments.”

For those questioning the importance of investing in new tables and table bases, Hughes has the answer.

“It’s all based on ROI now; CEO’s and brands are recognizing that investing millions of dollars into a restaurant from the structure of the building to the miniscule details of menu covers can all be sabotaged in seconds by a wobbly table,” he explained. “If a customer is having their expensive steak delivered to them and their table is wobbly, that is a frustration. People are taking much more notice of the small de-

CITY STRAWS

tails. Our products allow waiters to focus on customer service and the guest’s dining experience without having to waste time fixing wobbly tables. The alignment feature of our product is also saving operators time and improving guest experiences by helping eliminate the ‘lip’ found where tables join. So, the ROI when you work it out really does payoff quickly, by allowing your staff to stay focused on the customer and eliminating the costs associated with constantly fixing tables, comping drinks and meals and dealing with unhappy customers who invariably vent their frustration on social media.” Given the challenges of attracting and keeping the very best staff, an investment in our tables sends a message that we care about both our employees and customers.”

For those interested in how FLAT Tech’s table base stabilizing technology can benefit their business more information can be found online at https://FLATTech.com/us.

from page 22

thing I always say is no one loses customers by going green. No one decides to not return to a restaurant because they use eco-friendly materials. It creates talking points, it is something that a bartender or another staff member can use to engage with a customer and explain your business’ decision to invest in quality products that create a better customer experience, without negatively impacting the local environment.”

As for how City Straws will deliver their product to customers, Hargest has the answer. “By having ownership of the brand and product, we have complete control over how City Straws goes to market. This means creating the right environment for partnerships throughout the supply chain,” said Hargest. “Most people are surprised when we tell them that we manufacture everything right

here on the East Coast. Compared to other companies who mostly import goods from China, our supply chain is faster and more resilient than most. It’s great for us because it creates a triple-win scenario, end users receive affordable prices and a great product, distributors make a healthy margin, and the third winner is the environment. Our goal is to swap out all of the plastic and paper straws in New York City, it can only be achieved through community buy-in, distributor partnerships, and execution from our end.”

For those who are looking to switch to an environmentally conscious, sustainable, affordable and high-quality replacement for single use plastic straws, more information can be found online at https://citystraws.com/.

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FIORITO ON INSURANCE more experienced wait staff member should handle the table.

• Communicate to managers, chefs, and colleagues to heighten awareness around customers with food allergies.

• Select a designated staff member to ensure that all food safety precautions have been met.

Food Preparation Practices Raise awareness with chefs and cooks on the precautions needed for food allergies, as well as how to properly cook and prepare them. You can reduce cross contact during the food preparation process through the following suggestions: • Change aprons, wash hands and sanitize all food preparation surfaces.

• Insert a piece of foil between food

SOUS VIDE

and a grill surface to act as a barrier.

• Use separate fryers with clean grease. Example: If the guest has a fish allergy, do not cook French fries in the same oil used to fry fish.

• Use separate utensils, plates, glassware etc. that has been washed, sanitized and stored separately in a locked cabinet.

If mistakes are made during dish preparation, start over! It’s not worth putting someone’s life at risk.

services that the customer is experiencing an allergic reaction and advise them as to whether the customer has injected themselves with an EpiPen to mitigate the symptoms.

Incident Response Measures Even with the best precautions and processes in place, incidents do occur.

If a customer is in distress, do not leave the guest alone. Direct a co-worker to stand outside and meet paramedics at the door. Upon arrival, tell emergency

Insurance Protection A general commercial liability insurance policy will provide a layer of coverage, which can be enhanced by the limits of an excess liability/umbrella policy. In addition, other types of specialized insurance policies such as product recall, trade name restoration and accidental contamination/ malicious product tampering coverage, are increasingly available to help fill any coverage gaps or exclusions.

These would come into play for incidences of widespread illness and

contamination, rather than individual allergies or food poisoning scenarios.

When it comes to food related liability exposures, proactive risk management is a way of thinking that must permeate the whole organization - from management to front-line employees. Making it a part of all decision-making processes is important to creating a culture that values risk management. Speak to your insurance advisor and explore all your options when it comes to managing risk.

1. https://www.foodallergy.org/resources/facts-and-statistics 2. https://www.foodallergy.org/resources/food-allergies-and-restaurants 3. https://www.cdc.gov/nceh/ehs/ ehsnet/plain_language/reduce-foodallergy-reactions.html

which can affect employee morale.

Sous vide products have essentially become inflation-proof. Right now, chefs are dealing with fluctuating food costs on a day-to-day basis.

Patrons may book a banquet and by the time chefs and managers have processed the order, prices will have changed. This fluctuation is due largely to industries that have been negatively affected by the pandemic, like slowed transportation and labor shortages. With sous vide, buyers know in advance what the cost is going to be, so there’s no guesswork.

Finally, sous vide is recognized for its unparalleled flavor, texture, and

consistency. In contrast with traditional cooking methods, sous vide evenly cooks a food item to perfection. While other methods like frying or baking can lead to inconsistent textures that can vary per dish, sous vide remains constant. When using precooked sous vide items, the product is already fully pasteurized and ready to eat once its heated. When restaurants and hotels purchase from sous vide food providers, what they are buying is the ability to prepare and serve delicious and perfect meals quickly, cleanly, and efficiently. Many are attracted to the idea of buying simply

seasoned precooked sous vide proteins so that chefs can focus on the creativity of the finished dish and the guest experience. Quality and texture were, and continue to be, compelling benefits attracting chefs to sous vide. Now, as the industry cuts costs to counteract the effects of the pandemic, culinary leaders are increasingly turning to the sous vide method for its efficiency in waste reduction and cost-cutting benefits in labor.

For restaurant owners and foodservice operators looking to learn more, visit https://www.cuisinesolutions.com/

want done, how you want it done, how well you want it done and by when.

You also need to manage all those new priorities and tasks, from manager meetings to a list of tasks you want them to get done to projects. You just don’t give work to your employees and it gets done. You have to take an active role and then ultimately hold them accountable. They decide to do their job or not, and they’re answerable for the

resulting consequences.

3. You can also have peace of mind that things are getting done. You know your numbers are getting done.

You know, your managers are getting things done. You’re leading your team.

By giving up accounting, bookkeeping and payroll, you buy back time to focus on your business. It may cost you hundreds of dollars each month, but by leading your team and becom-

ing the leader your restaurant needs, you’re saving hundreds of thousands of dollars a year because you’re executing your plan, ensuring you make changes when necessary to make sure you make the money you deserve and have managers in place to run the business. So instead of doing the work, outsource the task and then use those numbers to lead your business forward.

from page 26

vide is defrosted, chefs have about a six-and-a-half-day window to heat the product. This provides a benefit over cooking with raw meat where chefs sometimes struggle to determine if a product has passed its expiration date—leading to further waste. Prep time also includes time spent by line cooks who work on readying the food for consumption. Traditional cooking methods can involve extensive prep time in cleaning, cutting, arranging, and dividing portions. With sous vide, that prep time is dramatically reduced, which frees employees up to work on other tasks and avoid burnout,

PETERS

from page 14

from page 24

When you budget, and you get those updated numbers, it’s a simple entry, and you can proactively manage your business. When you hire someone else to do your restaurant accounting, it allows you to think strategically for your business.

2. You buy yourself time to develop, manage and hold your managers accountable. Your job is to lead the team. Make sure they know what you

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NJ FOOD THINK TANK While the outdoor dining model brought in needed revenue for many establishments, it did not offset other pandemic-related issues for these restaurants, which has caused the owners to alter their business plans. The restauranters addressed the utilization of ghost kitchens (hidden takeout operations) over brick-and-mortar storefronts, and, the proliferation of the takeout business. But there was not a consensus on the new opportunities to offer take out and use online booking services like OpenTable or Grub Hub. “Whether or not we are moving from hospitality, it’s not something that I am interested in,” Lauren Hirschberg of Turtle and Wolf in Montclair said. “If all I am going to be doing is food production and handing it off to somebody then it does really give me any pride or joy. I like seeing people. I like meeting people.”

However, newcomer Diamonique Lundy who started her first business Soul’s Food in June 2020 after winning a pitch prize contest and grant, was

from page 8 quick to implement a ghost kitchen and adopt to the changing market.

Lundy utilized social media platforms like Facebook marketing to advertise her business. In just a month, Lundy had 100,000 hits on her website.

As all industries continue to change and adapt because of COVID-19, there are areas that affect all restauranters.

The owners mentioned inflation, rising rent prices along with the labor crisis issues affecting their businesses.

“Real estate is paramount in being successful… its tough because prime real estate cots a lot of money,” Hirschberg said. “Some people get in over their head…Landlords are usually not willing to renegotiate.”

Hirschberg referenced the amount of restaurant closures because of high rent prices and inability negotiate leases with landlords because of the pandemic.

Others voiced concerns related to staffing shortages, lack of employment and increased minimum wage requirements.

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“We did bite the bullet,” Momo said.

“Paid $15 an hour to dishwashers, guaranteed servers…that has worked.

In our business you compete for customers and employees.”

To entice individuals to apply for jobs and stay in the labor force, Avery offers his employees $17 an hour with five to eight hours overtime. But it does not come without a cost. This has forced restaurateurs to reevaluate the price of labor and think about moving towards novel, more productive solutions. Reducing labor might come in the form of premade food items like mashed potatoes or using outsourced dishwashing services. The restauranters are trying to figure out how to do more with less. They realize the circumstances of their current situations and are trying to adapt as new problems arise.

Some restaurant owners reminisced about the days when employees had more passion to work in the restaurant industry. Unfortunately, due to the current labor shortage, people are

now “hiring anyone with a pulse,” as Avery reported, instead of those having a desire to learn from established chefs. By offering a more competitive wage, Gaccione predicts, the owners are compensating by raising menu prices, which will not make customers happy.

For example, “People complain that your food is too expensive,” Gaccione stated, “Dinners, our guests need to be educated.”

Even though the pandemic has brought forth immense challenges for business owners and restauranters, the overall consensus was a need for a shift in the restaurant industry. This is what the mission of the New Jersey Policy Think. Future meetings are being planned to include more restaurateurs, government representative and food industry players.

The meeting was succinctly ended

by Amy Russo’s advice: “You have to do what is best for the greater good and we are all restauranters and we all want what is best for us!”

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JORDAN ANDINO

from page 6

tential marketplaces. And being that one of Jordan’s partners is a Lettuce alum who ran the Shaw’s division, it only made sense that Chicago was their first expansion city in the Midwest.

“How we decide where to expand to is to host a pop-up restaurant in a city, focusing on specific locations due to their demographics. We typically look for a large southeastern Asian, or even more specifically Filipino demographic. Once we find a large concentration of Filipinos we will look to see if there is a feasible area for us to run a pop-up and depending on the pop-up’s success, we will move to opening a full restaurant. We did a pop-up in Wrigleyville in Chicago, and it was more successful than any of our predictions. We tripled our projected sales and after seeing those results, we immediately went to work finding a location for our new restaurant.

We were lucky that the space we did the pop-up in was available for us to open a permanent restaurant.”

Andino brings a resume of success

TYSON FRESH MEATS know the basics, their expectation is now a little bit higher. That’s why all these flavors, all these trends, and originality are becoming more and more important.”

Whether it be Birria fries, Gochujang salsa, traditional flavors are being given new roles as cuisine blends. Nowhere is this experiment with the once-exotic more trendy and ambitious than the burgeoning world of sandwiches. The days of bologna and cheese on white bread have faded as chefs and diners flock to creative combinations and global flavors. In many cases, Tyson’s latest research points to adding creativity to existing offerings. “This year, we are going to see the use of Burnt Ends on both brisket and pork cuts becoming a popular menu addition,” Worpel noted.

“Sandwiches come in all shapes,

to Flip Sigi’s national expansion. In addition to attending the Cornell University’s School of Hotel Administration, he also studied under the restaurant greats at The French Laundry, Spago, and Jean-Georges.

With that restaurant business background Andino remains focused on keeping his restaurants menus fresh and new to help increase sales as well as customer engagement. “We keep our ears to the ground and listen to customer reviews, but we also look at our numbers to try and see what is popular among our customers,” said Andino. “The first way that we do it is through monthly specials which we plan in advance for the entire year and launch them accordingly.

We do this based on timing, annual events and specific weather and the seasons. Based on that we mix and move our menu two to three times a year based on what our consumers are telling us. Our second way is through looking at our sales data to see what can be added or improved on. A perfect example of that is that

we had a lull in breakfast sales and found that by adding items to our menu it really helped to grow our sales.”

While working to keep their menu fresh and up to customer’s expectations, Flip Sigi has also developed ways to deal with possible supply chain issues during their expansion.

“We haven’t had to cut down our menu because of the supply chain but we have had to adapt it,” said Andino. “One of the things we did is buy in bulk and have our vendors hold it, while we pay a short-term storage fee. We have also adapted by changing the cuts of our meat.

For example, if we are using chuck flat for our short rib we will bounce between bone in and other similar cuts that can mimic that texture and flavor without mimicking the cost.”

As for their keys to success when it comes to expansion, Andino says it’s all about the staff and the people around you. “The first and foremost point, we don’t hire based on technical skill in a restaurant we hire based on personality,” said Andino.

“If someone comes in with no technical skills but they have a magnetic personality and energy, we will immediately hire them and train them.

Number two is having the right people to help spread my recipes and my concepts and my two partners have played an integral role in that. Yes, I am the one people want to see and meet, but in the end my two partners are the ones who run the restaurant and make sure that it is successful.”

Andino’s national rollout is supported by the national media brand that he has built. Andino has built his brand on the back of a number of TV appearances including Chopped, Rachael Ray, Beat Bobby Flay, Worst Cooks In America, and Voltaggio brothers’ Battle of Brothers.

meric and a little bit of the spice, the kick,” said Worpel. “It is an endless source of cuisine for us, as Americans, to explore.”

Another COVID offshoot featured in Tyson’s predictions is a continued adaptability when it comes to beef. As the industry continues to rock from the tumult of labor issues, ingredient costs, and supplychain shortages, chefs have taken a creative turn from the ribeye and strip steak staples. A different class of cuts, “underutilized steaks”, have seen a surge in popularity.

“Beef is more than just ribeye and the strip steak. We have the whole animal,” said Worpel. “I love this because they’re giving a chance to the whole carcass besides just what we call the middleweights.”

The report cites that 31% of polled consumers now eat cuts of beef that

they previously did not. For consumers and operators concerned with food-waste, the benefits of this trend multifold, allowing chefs to creatively explore new flavors and textures while also embracing the sustainable shift in our shared food systems.

For restaurant owners and customers alike, eager to put COVID woes of the past two years behind them, keeping up with culinary trends and embracing the future will be key to success in the kitchen.

For those looking to learn more about Flip Sigi’s national rollout, more information can be found online at https://www.flipsigi.com.

from page 18 flavors and most of all — cultures,” the Tyson Fresh Meats foodservice team states in the report. “Sandwiches can feel like familiar territory but act as a gateway to the diverse world of global cuisine.”

The sandwich stats are clear. “Bao has a 4-year growth of 36%. Katsu has a 4-year growth of 44%,” and gyros now appear on more U.S. menus than ever before, per the report.

One such cuisine which has gained recognition steadily over the years for its flavor and health benefit is that of the Mediterranean, from Greek-Italian staples to the spice of Middle Eastern influence. “So, when we think about the Mediterranean we think about light, fresh herbs, olive oils, fresh vegetables, and tomatoes. And then when you look at the Middle Eastern flavors, you’re talking about the Baharat and the tur-

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SOCIETY FOR HOSPITALITY AND FOODSERVICE MANAGEMENT

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FOODSERVICE DIRECT com can a help to accomplish that.”

Restaurants and businesses in the food industry have quickly adapted to new technology and social media trends. Gumus considers how restaurants can really take advantage of their social media and share with their customers behind the scenes content: “The majority of the time restaurants are posting that final dish visual. I think what would work even better is showcasing how that dish was created; maybe show a short clip of the chef preparing the ingredients. Guests are curious as to what is happening at the back of the house and this is a great way to advertise that.”

Food Service Direct’s research and trend analysis helps them stay up to date with the growing needs of con-

LEGAL INSIDER

from page 56 sumers. A large trend they have observed is a growth in diet-specific health products. “There are many vegan-specific operators popping up that are in need of niche products. I have also observed that this specific type of operator that focuses on healthier plant-based products orders the most environmentally friendly supply items. Advertising their compostable containers in addition to their wholesome ingredients is a win-win for their niche audience.

For next steps, visit https://foodservicedirect.com and speak with an operator. If local distributors or manufacturers are looking to become a vendor, submit an application and inquire about how your products can be available locally or nationally.

from page 70

a “conspicuous, easily accessible and well-lit place customarily frequented by employees and applicants for employment.” A model poster can be found here: https://dol.ny.gov/ system/files/documents/2022/02/ ls740_1.pdf.

The expansion of the City’s whistleblower law reinforces an employee’s right to complain about workplace issues without fear of retribution.

Employers are encouraged to train managers on these anti-retaliation rules in order to avoid unnecessary penalties or lawsuits.

All New York State Employers: New Requirements for Electronic Monitoring of Employees Effective May 7, 2022, all New York employers that monitor employee email, telephone or internet usage must provide advance written notice to employees who are subject to such monitoring and must post a notice of electronic monitoring in a “conspicuous place which is readily available for viewing” by employees.

The notice must provide that “any and all telephone conversations or transmissions, electronic mail or transmissions, or internet access or usage by an employee by any electron-

ic device or system” may be subject to monitoring “at any and all times by any lawful means.” The notice must also identify the electronic devices or systems that may be subject to monitoring including, but not limited to, “computer, telephone, wire, radio or electromagnetic, photoelectronic or photo-optical systems.” Notice must be provided to current employees by the effective date and thereafter for new employees upon their hire date.

Employers must maintain written records of acknowledgement of receipt of such notice by employees.

While notice and poster requirements seem trivial in the complicated scheme of New York labor law, violations of these laws can result in significant penalties by the City or State governmental agencies and will certainly be low hanging fruit for plaintiffs’ attorneys to file lawsuits against employers, which can open companies up to broad discovery obligations and expensive protracted litigation.

New York employers are encouraged to consult with labor and employment counsel to ensure company compliance with these new legal requirements.

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