May 2024 - Total Food Service

RESTAURANT ROYALTY RETURNS AS HANSON LEADS REVIVAL OF NYC FOOD HALLS

Only a seasoned restaurateur with a truly unique background could undertake the challenge of a successful turnaround at five public food halls. That operator would need to bring a wealth of experience, knowledge, and creativity to the table. Did we also mention that the challenge involves a city still trying to attract weekday workers back to offices and tourists from across the globe?

That potential operator would also need to understand the ins and outs of running a successful food business and know how to navigate the challenges that come with managing mul -

tiple locations. They would also have to have a keen eye for spotting trends in the industry and can quickly adapt their menus and offerings to meet the demands of customers. With their expertise, they could then revamp the food halls’ offerings, create a cohesive and appealing brand identity, and attract new customers through targeted marketing and promotions.

When it comes to New York City and a history of optimizing operations, streamline processes, and maximize profits, all while maintaining high standards of quality and customer service one name come to mind: Steve Hanson. The founder of hospitality

“Alex and I had 40 restaurants between us and we’re bringing that quality experience to fast serve” — Steve Hanson

group BR Guest which included Fiamma and Ruby Foo’s was an industry legend. That company had a reported $200 million annual revenue before Hanson sold to Starwood Capital in 2007.

Hanson has moved on to write his next chapter with new projects including opening Life Hotel. Hospitality Firm is a backer in businesses like Rosemary’s East in Stuyvesant Town;

the upscale grocery store chain Union Market; and Geoffrey Zakarian’s upcoming restaurant in Doha, Qatar. Hanson has teamed with international hospitality operator Alex Gaudelet to relaunch five major Midtown halls previously run by UrbanSpace. Hanson’s and Gaudelet’s newly formed HF Food Halls signed a lease continued on page 136

SINGER TAKES NEXT STEPS FOR VISION OF NATIONAL FOOTPRINT

Growing a regional restaurant equipment and supply business into a national leader requires a strategic vision. With that strong brand identity, expansion plan, market research, sales and marketing strategy, technology integration, talent development, and a focus on customer experience.

By following these essential pieces of the blueprint, a restaurant equipment and supply dealer can position itself for success and achieve its goal of becoming a national leader in the industry. That is the goal that Singer Equipment has set for itself.

The Fred Singer led company headquartered in Elverson, PA took another step toward accomplishing that goal last month. Singer Equipment acquired Southeastern legacy

brand Hotel & Restaurant Supply.

Fred Singer, Singer Equipment’s President and CEO, discussed the benefits and complexities that come with any company merger. He envisions a combined company with improved market access and customer support, a greater economy of scale, and a focus on fostering dealer-customer relationships.

Singer Equipment’s acquisition of Hotel & Restaurant Supply was, as Singer put it, “a natural fit.” The latter company, founded and run by the Greene family for over five decades, had long run in similar circles as Singer. Mason Greene, the current H&R chairman, and his father had worked alongside each other in the dealer industry for decades, and Fred Singer has known the family “for practically my entire professional career.”

Setting aside the enormous economic synergies that a combined company could offer, the two executives felt that a joined operation would work on a personal level: “We knew each other, we knew each other’s businesses, we respected each other’s companies enormously, and we knew it was a cultural and strategic fit, because an increasing part of both businesses are national customers.”

The ability to better serve customers and vendors over a greater geographic area is a key benefit that Singer cited as a compelling factor of the acquisition: “Mason and I recognize that this is the future, and that we’d get there faster through this kind of transaction,” he shared. As larger regional, mega-regional, and national customers comprise a greater share of the demand for equipment, the need for dealers with national customers

“One of my goals was to create a company that actively enriched people’s lives; I didn’t understand building a workspace where people felt like they had to leave their best selves at the door, since we spend so much of our adult lives working.” — Fred Singer

has increased accordingly.

The merger also improves Singer’s access to the Southeast, H & R’s home market, gaining the company a significant foothold in one of the nation’s fastest growing regions, both in terms of population and economics. This, however, is no problem – despite slight culinary and cultural differences from Singer’s home market in the Northeast, the company finds many broad similarities between the different regions, like the strength of the school market and large chain restaurant presence.

Another benefit of combining operations is the economy of scale the company can achieve. While many aspects of daily operations, such as buying group programs, are not radically changed in an acquisition of this nature, the scale that results has numerous benefits. Larger size helps Singer hit better order thresholds, buy in quantities that they could not before which, in turn, allows for quantity breaks, and give customers more generous product discounts. It also gives the company some excess inventory to allow the flexibility of responding to changing needs and repurposing returned orders. “There really are so many efficiencies that come with

scale like this,” Singer noted, “such as bundling orders and being able to negotiate with bigger amounts of products.”

With the merged company employing more than one thousand people, Singer’s footprint has increased dramatically; it means that Singer now covers a broader area and, with the ability to dedicate more personnel and inventory to clients, can more effectively and quickly access customers. Better access to local project managers and installers, in turn, positions Singer to assume a more responsive role in its dealer-customer relationships.

Personalized, client-focused relationships comprise an integral part of Singer’s company culture, and Singer himself looks to build out a company that fulfills that goal. By filling teams with qualified professionals who are highly knowledgeable, responsive, and relationship-oriented, Singer hopes to reinforce a culture built around the facilitation of long-term relationships: “Everything we do – our values, our behaviors – is all built on the premise that we can teach people to be stewards of great customer

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Fred Singer

WHOLE FOODS MARKET CEO JASON

BUECHEL TO GIVE KEYNOTE ADDRESS AT 68TH SUMMER FANCY FOOD SHOW

The Specialty Food Association is thrilled to announce that Jason Buechel, Whole Foods Market CEO, will give the keynote address at the 68th Summer Fancy Food Show.

Featuring thousands of new specialty food products from around the world, educational programming, events, and networking opportunities, the Show will run June 23-25 at the Jacob Javits Center in New York City. The Show will also be co-located with Vinexpo America, a leading trade show that for more than 20 years has been “where the wine and spirits world meets in America.”

“”Savoring the Future: A Fireside Chat with Whole Foods Market CEO Jason Buechel”” will take place on the Summer Fancy Food Show Main Stage, Monday, June 24 from 11 am - 12 pm, and will be moderated by Katie Stilo, a chef, radio host, entrepreneur, and Emmy Awardwinning Culinary Producer and Food Stylist. In addition to talking about the future of the iconic Whole Foods Market brand, Buechel will go hands-on with some specialty food favorites, taking part in cheese-board creation, a tasting challenge, and more. He’ll also offer insights into the evolving landscape of the health-conscious market and how Whole Foods Market adapts to change.

“We believe Jason is the perfect speaker to anchor our Show programming in 2024,” said Bill Lynch, President of SFA. “Stepping into the CEO role at Whole Foods Market in 2022 amid heightened customer expectations around sustainability, high-quality products,

Jason Buechel

and the in-store experience, he has steered the food and retail brand to meet and even surpass those expectations. We’re so looking forward to hearing about ‘Growing with Purpose’ from this visionary leader.”

Shortly after Jason Buechel’s keynote wraps up, another big name in food will take to the Main Stage: Kristen Kish, the new host of Bravo’s Top Chef and a former winner of “the show”. Kish will sit down for a fireside chat with Delish editor Joanna Saltz to talk ingredients and the power of locality, foodservice trends,

the wild world of Top Chef, and more, from 1:30pm-2:15pm on Monday, June 24.

Programming will run on all three days of the 2024 Summer Fancy Food Show. Attendees will have the chance to hear from menu-trends expert Nancy Kruse, leaders of the sustainability nonprofit Food Tank, and many others to be announced.

The Show is open only to qualified members of the specialty food trade, industry affiliates, and journalists. To learn more and register for the Show, visit https://www.specialtyfood.com/fancyfood-shows/summer/.

The Specialty Food Association (SFA) was founded in 1952 and is the not-forprofit trade association of the $207-billion specialty food industry. Representing more than 3,800 businesses worldwide, SFA champions industry participation and success for a diverse community of makers, buyers, importers, distributors, and service providers by developing resources, information, education, and events that celebrate innovation and inclusivity. SFA owns and operates the Fancy Food Shows as well as the sofi™ Awards, which have honored excellence in specialty food and beverage annually since 1972. The SFA also produces the e-newsletter SFA News Daily, the Trendspotter Panel annual predictions and Fancy Food Show reports, the State of the Specialty Food Industry Report, Today’s Specialty Food Consumer research, and the Spill & Dish podcast.

RESTAURANTS HAVE UNTIL MAY 31 TO APPLY FOR VISA/MASTERCARD OVERCHARGE SETTLEMENT REBATE

Business owners are generally aware of the Visa/MC case making the news recently, but what they don’t know is they’re also able to join an existing settlement for past damages before it closes next month. Time is running out for businesses to file for $5.5B payment card settlement. The absolute deadline is May 31st, so they have to take action now.

Any business in the US that accepted Visa or Mastercard credit or debit cards between 2004 and 2019 may be part of this settlement. Businesses can claim for 15 years of alleged overcharging of fees by credit card companies. Submissions are easy and free-no third-party assistance needed. Time is running out for millions

of businesses to claim a share of the nation’s largest antitrust class-action settlement in history. Business owners have just one month left to submit a claim the massive $5.5 billion settlement.

The deadline to file a claim is Friday, May 31, 2024. Claims can be submitted on the claims portal here: PaymentCardSettlement.com, and by mail if you received a paper claim form.

Only businesses that submit a claim by the deadline will get money from the settlement. The settlement comes after a 19-year battle in court focused on business owners paying allegedly inflated Visa and Mastercard interchange fees.

Many restaurants are qualified and

“Although it’s taken nearly 20 years to get to this point, we are doing everything possible to get the settlement funds into business owners’ hands.” — Alexandra Bernay

foodservice businesses are available to submit a claim. The criteria is simple with businesses that accepted Visa and/or Mastercard credit or debit cards in the U.S. between January 1, 2004 and January 25, 2019 may be eligible. Even bankrupt or shuttered businesses or those that changed owners can submit a claim but must do so quickly.

Filing a claim is simple and can be done online at PaymentCardSettlement.com and takes as little as five minutes.

More than 18 million businesses received claim forms by mail. Business owners simply scan the QR code on the claim form and are taken to a personalized, secure page in the claims portal pre-filled with business credentials.

Business owners without a claim form can go to the claims portal, use a TIN to confirm their identity, then follow the easy steps to submit. Be ready with documentation showing that you are authorized to file a claim on behalf of the business, claims can also be submitted by mail.

For instructions, visit PaymentCardSettlement.com.

Many restaurateurs and small businesses are wondering just how much their potential claim could be worth.

The amount of payments will be calculated after all claims are filed and validated and will depend on the value of all eligible payment card transactions and the number of claims received, among other factors, and they could range from tens of dollars to hundreds of thousands.

“We’ve made the claims process easy and quick so as many businesses as possible can submit a claim and get their share from the settlement,” commented Alexandra Bernay, Co-Lead Counsel on the case, and partner at Robbins Geller Rudman & Dowd LLP.

“Although it’s taken nearly 20 years to get to this point, we are doing everything possible to get the settlement funds into business owners’ hands. I urge business owners not to waitsubmit a claim today to see if they are qualified to receive money from the settlement.”

To file a claim restaurateurs can go to www.PaymentCardSettlement.com on the web. There is also a final May 1 webinar for business owners led by lead co-counsel: https://pcsoutreachkit.com/webinars/.

Restaurateurs and business owners can also find settlement FAQ’s at: https://www.paymentcardsettlement. com/en/Home/Faq

FARM-TO-TABLE DINING AT CLOCK TOWER GRILL

Interview with Chef and Owner Rich Parente

Based in Brewster, New York, Clock Tower Grill is an authentic farm-to-table restaurant with a relentless commitment to sourcing and serving local, sustainable, high-quality food. Rich and Cassie Parente own and operate the eatery, offering a unique dining experience in which patrons know exactly how the food on their plates got there. Rich Parente, a Culinary Institute of America graduate, is the head chef, while Cassie Parente oversees the couple’s Connecticut-based farm, which supplies 100% of

the restaurant’s lamb and pork. Through their farm, and partnerships with other local purveyors, the duo have found a way to provide a genuine farm-to-table experience and have fun doing so.

Whether it’s a wild game dinner boasting delectable game meats or a “junk food dinner” incorporating the nostalgic flavors of childhood, there is always something exciting cooking at Clock Tower Grill.

Rich Parente introduces us to the farm-to-table dining experience at Clock Tower Grill.

What made you want to become a chef? How did you become interested in owning a restaurant/farm?

Rich: There’s hon-

estly not one exact moment that I knew I wanted to be a chef; it was more of a series of events that led me to where I am now. I grew up in the kitchen and around the table, chairs filled with family and friends, whether it was at my grandmother’s or aunt’s house. During the summer, I would visit the Culinary Institute of America (CIA) with my parents and sister for events. From a very young age, I knew that’s where I was meant to be.

After graduating from the CIA and working in various kitchens over the years, opening my restaurant felt like the natural next step. I wanted to have ownership, make all the decisions and, most importantly, have fun.

As for the farm, that was all Cassie. Having grown up on a hobby farm in Nova Scotia, she had the fundamental

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

knowledge to give us the confidence to go for it. While lurking on Zillow one night, we came across a small farm and knew that we had found our home.

Walk us through your career track... how did you find your passion for the culinary field?

I entered the culinary field at 13 years old when I started working at a local deli. I went from cleaning the store to preparing various salads and sandwiches to roasting turkeys and chickens – learning instrumental skills along the way. I had this idea that if you wanted to cook professionally, you had to master French cuisine… so, after getting my driver’s license, I began driving to a French restaurant every Friday night, resume in hand, hoping they’d give me a chance. I don’t remember how many weeks I went there before they finally agreed to have me come in – I was told to report in my whites with knives the very next day. I went home to tell my parents and my mother went out that same night to buy my first set of knives, Wusthofs – she surprised me with them the next morning. After that, and after attending the CIA, I moved to New York City and worked in executive dining for the banking industry. It wasn’t long before I partnered with a sous chef to open restaurants and, eventually, opened my eatery, Clock Tower Grill.

continued on page 130

Owner-operators Rich and Cassie Parente share a lighter moment

The dining room at the Clock Tower Grill in Brewster, NY

DELIVERY AND TAKEOUT TRENDS

In many regards, there’s no substitute for the experience of dining in at a restaurant, where the ambiance and social interaction create memorable moments. Yet there are many trends and circumstances that have led to an increased demand for takeout and delivery. As lifestyles become increasingly hectic and unpredictable, the convenience of enjoying restaurant-quality meals in the comfort of one’s own home has become a big part of consumers’ lives, and a big part of the restaurant industry. Let’s look at the consumer preferences driving this trend and the technology that makes it possible.

Consumer Behavior: Driving Demand

Every day, consumers are faced with the decision on what and where to eat. Cooking at home can be a good option when an individual has the time, ingredients, and knowledge to do so. It can be economical, but requires more decision making and forethought, like having the ingredients on hand. Eating at a restaurant

is generally more relaxing, has a social element, and offers more variety. Delivery and takeout can provide the best of both worlds, and in today’s environment, that’s often exactly what people are looking for.

Food delivery is uniquely compatible with today’s busy consumer. Americans are stressed and busy, and delivery or takeout offers them the ability to enjoy food they didn’t have to cook without leaving the house. It’s a convenient option, requiring the least from the consumer. There’s no need to get ready to leave the house, and ordering can be accomplished from a phone - which is always in hand or nearby. There’s no hassle with parking, no reservations or wait list, and everyone gets to order whatever they want.

Working from home or having a hybrid schedule is much more prevalent since 2020, and the result is that not all working adults get dressed to go out every day. This impacts their lunch options, since they are likely to be in a residential area instead of a bustling city center. This also impacts

their willingness to go out to eat after work on any given day. Again, takeout and delivery meet the consumer where they are, satisfying their desire to grab a quick lunch or a good meal after work without requiring them to leave the home.

Dining in isn’t on the decline. According to OpenTable, reservations had risen above pre-pandemic levels by the fall of 2022. Consumers still prefer a dine in experience when they feel like socializing, and they enjoy the atmosphere of a good restaurant experience. Delivery and takeout have offered a new option for when they want diverse food options and the ease of not needing to cook, but still want to stay home.

Technology: Making It Possible

Technology plays a big role in delivery and takeout - both for restaurants and for consumers. On the consumer end, delivery apps have made it possible to place orders, make special requests or customizations, pay, and even track the delivery driver - all without talking to another human.

It’s particularly convenient that delivery apps can remember previous orders, making ordering their favorites even faster and easier. Similarly, by having the payment method saved by the delivery app, it can be easily used across many restaurants without reentering information. This technology directly satisfies the consumer preference for convenience.

On the restaurant side, several types of technologies are enabling businesses to better serve the consumer demand for takeout and delivery. While there are far more types of technology critical to running a restaurant, these specifically have a big impact in managing delivery and takeout orders.

• Order Management Systems: Restaurants need to process incoming orders from various delivery platforms. These systems integrate with thirdparty delivery apps, allowing orders to be received, processed, and prioritized. This streamlines order fulfillment, reduces errors, and ensures

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IMPERIAL DADE BRINGS BACK CLOSE AND PERSONAL TO ORLANDO SHOW

Imperial Dade’s Innovations Expo in Orlando was an event like no other. With a theme of “Hands On - See, Touch, Experience”, attendees were encouraged to step away from their digital devices and engage in face-to-face conversations about the latest solutions in foodservice packaging, cleaning supplies, robotics, and more.

One of the highlights of the Expo was the 1000 square foot Victoria Bay pavilion, showcasing Imperial Dade’s exclusive brand of foodservice and janitorial products. Attendees had the opportunity to meet with representatives from top manufacturers, engage with the Imperial Dade Digital Experience Team, and connect with the company’s executive leadership team.

The Expo, held at the Orange County Convention Center, was a hub of innovation and collaboration, bringing together over 550 attendees and 140 exhibits. Imperial Dade’s Innovations Expo also included a group of custom -

The Expo also included a group of customers from South Florida who traveled to the event on the Brightline high-speed train, emphasizing the company’s commitment to sustainability.

ers from South Florida who traveled to the event on the Brightline high-speed train, emphasizing the company’s commitment to sustainability.

Imperial Dade has been hosting Innovations Expos since 2007, with events held across the Southeast, Northeast, and recently expanding to the West Coast. The Expo in Orlando was just the beginning of a series of events planned for the year, with the next Expo scheduled for June 26 at the Hilton Anaheim in Anaheim, CA. The fall Expo will take place at the Meadowlands Exposition Center in Secaucus, NJ, on September 18, offering even more opportunities for custom -

ers to explore the latest innovations in the industry.

The Innovations Expo series is not just a showcase of products and services, but a platform for building stronger, more meaningful business relationships. By bringing customers, manufacturers, and industry professionals together in a hands-on environment, Imperial Dade is able to foster collaboration, problem-solving, and innovation in a way that digital communication simply cannot match.

As Imperial Dade prepares to announce its 2025 Innovations Expo schedule at the NJ Expo, the excitement and anticipation for future

Laura Craven is the Vice President, Marketing at Imperial Dade, a North American distribution company headquartered in Jersey City, NJ. Her responsibilities include marketing communications, brand and reputation management, experiential marketing events, and media relations. Laura has been with the company for over 19 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.

events are palpable. The Expo series is a testament to the company’s dedication to innovation, sustainability, and customer engagement, and it promises to continue to be a leading event in the industry for years to come.

Founded in 1935 and based in Jersey City, NJ, Imperial Dade is a leading independently owned and operated distributor of foodservice packaging, facilities maintenance supplies, floor equipment, and industrial packaging serving North America, Puerto Rico, and the Caribbean. The company serves more than 120,000 customers across North America. Since Chairman Robert Tillis and CEO Jason Tillis assumed their roles in 2007, the company has grown both organically and through acquisitions to become a leader in the foodservice, packaging, and janitorial supplies industry. Last month Imperial Dade announced the acquisition of Chelsea, MA based Harbour Food Service Equipment. The transaction represents the 83rd acquisition for Imperial Dade under the leadership of the Tillis father and son duo.

For additional information, please visit www.imperialdade.com.

(L to R) The Imperial Dade executive team of Charlie D’Elia Jr., Jason Tillis, Laura Craven, Robert Tillis One of many exhibitors showcasing innovations.

BASED NEWS + TRENDS

FORAGING FORWARD: HOW CHEF CHRISSY TRACEY’S FORAGED FINDS INSPIRE HER VEGAN COOKING

While reading about plant-based chefs based in Connecticut (where I live), I came across Chef Chrissy Tracey. Her background of culinary accomplishments fascinated me, so I read on. I learned that Chef Chrissy is a first-generation Jamaican American vegan chef, artist, forager, YouTuber, and entrepreneur in the food and wellness space.

Chef Chrissy is the first vegan chef to be featured on Bon Appétit’s “Test Kitchen” YouTube series and has been featured in the magazine. She has also been showcased on the Bon Appétit “Food People” podcast and NPR’s “Seasoned.” Chef Chrissy was listed in Connecticut Magazine‘s “40 Under 40” and made a name for herself while working as a vegan pizza chef in New Haven, a city known all over the world for its pizza. She currently runs a Connecticut-based catering company that specializes in curating unique plant-based culinary events.

I also learned about the April 2024 publication of Chef Chrissy’s first book: “Forage & Feast” (Ten Speed Press) which takes readers on a journey through the enchanting realm of foraging, offering a tantalizing glimpse into how the natural world can inspire and elevate plant-based cooking. Currently busy promoting her book, Chrissy took time out when I requested to interview her about her book and how it could serve as a guide and inspiration for chefs who want to add foraging to their culinary skills.

Chef Chrissy, your journey into the world of vegan cuisine and forag-

ing is truly inspiring. Can you share with Total Food Service readers what led you to explore the art of foraging?

Thank you! I have always been an incredibly curious, nature-obsessed individual since I was a little girl. As a child, I spent time picking wild raspberries, blueberries, and wild garlic chives in my yard— and I’d bring them home to my mom with a big grin on my face— though she’d discourage me from eating them. At the time I didn’t have the knowledge about the natural world as I do now, but

somehow I innately knew they were edible, and I was persistent. Since I was told not to eat them, I found another use. I’d take the berries, mash them up and paint with them in my backyard. The wild garlic chives were reserved for my “mud pie factory.”

It was quite comical looking back, but with a childhood centered around nature, it was easy to dive right into foraging when the right time came. I can vividly remember the day I committed myself to learning how to forage. I still have a photo somewhere in my phone archive of that day. I was hiking in Watertown at a nature preserve, and for some reason this hike was different. I inhaled the fresh air, while deeply observing my surroundings and reconnecting with that love of nature that was always there. I observed all of the little wild violets by the lake. I took my time to explore the different pathways and sat by the waters edge as golden hour approached when I noticed a bright patch of wild garlic chives. I picked a chive, observing the bulb at the root of the plant, then, I nibbled on it. It was at that moment I said to myself “I knew it!” And I never looked back. The rest is history.

For chefs who may be new to foraging, could you share some essential tips to help them navigate this practice and incorporate wild ingredients into their cooking?

I don’t encourage chefs new to foraging to just dive right in. Foraging can be extremely dangerous and you have to take the time to learn it well before getting to the point of cooking with wild food. For example, when you decide to pick a mushroom, you

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

have to think about a few preliminary questions. What environment is this mushroom growing in? Is it near a waste plant? Is this area sprayed with pesticides? What tree, if any, is the mushroom growing on? It took years before I comfortably and confidently ate my first wild mushroom. I spent much of my spare time immersed in books by people like Paul Stamets and Samuel Thayer— true experts in the field of fungi— in addition to detailed field guides. I also believe in the power of community, so I joined local foraging forums on Facebook and I had amazing mentors that gave me the real world experiences needed for me to become an experienced forager. Foraging has so many layers to it and my best advice is safety first. Start with items that have limited to no dangerous lookalikes. Blueberries, for example, are an excellent place to start.

“Forage & Feast” covers a wide range of seasons, each with its own unique

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Chrissy Tracey is a first-generation Jamaican American vegan chef. “Forage & Feast” is her first book.

By Howard Riell

VOGEL LED BADGER BEVS ADDS PAIR OF FLAVORS TO AWARD WINNING LINE-UP

The American dining public is savvier and more demanding than ever before when it comes to their cocktails – which means restaurants must step up their game by providing higher quality alcoholic and nonalcoholic beverages than ever before.

Badger Bevs, which markets a popular line of domestically made premium cocktail mixers, has introduced a pair of exciting new flavors -- a clear sign that it is upping its game, refining its focus and looking to the future.

In early March, the Ridgefield, CT based company added two new flavors: Sparkling Pink Grapefruit and Ginger Ale. They join Club Soda, Ginger Beer and Tonic Water, all of which won Gold Medal Awards at the 2023 Denver International Spirits Competition. Offering the highest carbonation levels of any mixer, Badger beverages complement the highest quality spirits.

“I think we have the portfolio we need, especially with Blood Orange coming out in May,” said Founder David Vogel, who is partnered with the Bishop Family, founders of Sobe Beverages and Blue Buffalo Pet Products. “That said, we know we need to keep innovating. We have about 10 items in development now, all real unique items, some of which we’ll introduce next year, some of which we’ll introduce the year after. That product development pipeline

always has to be full and exciting and interesting. We want to beat the demand, and hopefully exceed the expectations of consumers and bartenders.”

The additions to the portfolio are the result of Vogel’s heightened focus on meeting customers’ expectations. While Club Soda, Ginger Beer and Tonic Water account for more than 80% of the mixer market space, he reflects, “What we didn’t think about was that these high-end hotels, country clubs and so on are not going to go half Badger and half some other competitor. They want to be glued to one brand, which I totally understand. But

“But now, as of March 1, we’ve got what I like to call the starting five, and they’re really exceptional.” — David Vogel

we didn’t have the Grapefruit and we didn’t have the Ginger Ale, which are really the two missing components. But now, as of March 1, we’ve got what I like to call the starting five, and they’re really exceptional.”

Vogel’s background is in product development, and so as soon as Badger launched last summer he had already begun development on these

and other line extensions. “To me, product development is always at least a year out,” he explained. “By the time we’re ready for something new we’d better be far along with it. The grapefruit that you will taste in the market today was our 14th iteration. We were sourcing different sources of grapefruit, trying different formulas, different extracts, all these different things. We finally arrived at something all natural, made domestically and local to New York Metro and Pennsylvania, but that has the right flavor profile.”

The stakes are higher than ever, Vogel pointed out, due to the greater expectations among cocktail aficionados. “The bar is getting more attention than it ever did before, and the finedining segment has really focused on the cocktails.”

The guests ordering $18 to $20 drinks at top-flight restaurants “are concerned less with the cost of the cocktail and more about the quality. You’re already at the point with the kind of chef, the kind of menu, the kind of team you have in high end restaurants where you can’t afford to shoot a cocktail with a gun, or to mix this with your conventional mixer, or even the mass distributed premium stuff is not at the level of what we’re offering.”

The pandemic definitely had an impact on the cocktail business, Vogel

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EXPERIENTIAL RESTAURANTS

Experiential restaurants are redefining the traditional dining experience. These establishments go beyond serving food to offer immersive and memorable experiences that engage all the senses, with each detail, from the decor to the music to the uniforms worn by staff, contributes to the overall immersive experience.

Interactive dining experiences put diners at the center of the action, allowing them to participate in the culinary journey in creative and engaging ways. Tokyo Record Bar, an izakaya-style tasting menu, in Greenwich Village, NYC offers a seven-course tasting menu where the diners are in charge of curating the soundtrack and the mood for the evening with their extensive in-house vinyl collection. Interactive dining experiences can also include DIY cooking stations and chef-led demonstrations, blurring the lines between dining and entertainment and turning a meal into an

unforgettable experience.

Chefs can also experiment with innovative techniques to create multisensory menus. Through combining unexpected flavors and avant-garde presentations, these culinary creations are stimulating to both the eyes and stomach. JOURNEY, located on 24th street in NYC, is a unique dining entertainment which introduces theatrical gastronomy to New York City. The restaurant blends immersive video installations, fine dining, fashion and theater through collaborating with the top professionals of Broadway, fashion, multi-media and the culinary arts.

Live entertainment and performances add an extra layer to any dining experience, transforming restaurants into lively entertainment venues. Caviar Russe in Midtown Manhattan, offers live jazz music on Fridays from 6 until 9 p.m. From 5 to 7 pm, they offer $25 martinis and a glass of champagne complemented with their “caviar cone.” They also serve other

delicacies such as foie gras, sweetbread and Long Island peking duck.

Pop-up experiences are also an excellent way to liven the dining experience. From themed dinners to exclusive tasting events and culinary workshops, these one-of-a-kind experiences offer diners the opportunity to indulge in culinary experiences that are not available anywhere else. For example, Chef Anita Lo revived Annisa, her famed West Village restaurant for one night only as a part of the Classic Restaurant Revival series, which features iconic restaurants from throughout the city’s history. Annisa was an intimate, upscale Greenwich Village staple from 2000-2017. Serving Contemporary American cuisine, the restaurant earned a Michelin Star, a three-star review from The New York Times and accolades for “Best Chef” from Food & Wine Magazine.

Storytelling plays a central role in many experiential restaurants, whether it’s a tasting menu inspired by a chef’s

personal journey or a culinary homage to a particular culture, these narrativedriven dining experiences engage diners on a deeper level, inviting them to become part of the story themselves. La Sirene, with locations on the Upper West Side and SoHo, pays homage to the chef’s home country of France. The menu features small stories from the chef. For example, their signature dish, Kassulet Toulousain de la Maison, (Cannellini Beans, Carrots, Tomato, Garlic Duck Confit, Slab Bacon and Pork Sausage and braised with Noble Duck fat, White Stock and Foie Gras Jus), honors the ancient warriors who often ate this meal while defending their villages.

Experiential restaurants represent a dynamic and exciting evolution of the dining experience, where food becomes a form of entertainment, and every meal is a journey of discovery. By combining immersive themes, interactive experiences, culinary innovation, and storytelling, these establishments create unforgettable memories that linger long after the last bite has been savored. As the demand for unique and memorable dining experiences continues to grow, experiential restaurants are poised to shape the future of the restaurant industry in exciting and unexpected ways.

R Couri Hay is the travel editor and society columnist for Social Life Magazine and the Editorial Director for Park Magazine. Couri began his career at Andy Warhol’s Interview and he wrote for Town & Country and People. Couri also appears on CNN, PBS, FOX, and VH1 commenting on Hollywood. He lives in NYC and Southampton and is the CEO of his own PR firm.

GRAND TASTING BENEFIT 2024: CAREERS THROUGH CULINARY ARTS PROGRAM

On Monday, April 1, 2024, Executive Chef Mary Attea of The Musket Room & Raf’s was honored at the annual Careers through Culinary Arts Program (C-CAP) grand tasting benefit at Pier 60, Chelsea Piers. C-CAP’s culinary event theme “One World, One Table” showcased cuisine from an all-star lineup of New York City’s (Los Angeles and D.C.) hottest chefs and restaurateurs, such as Marcus Samuelsson, Daniel Boulud, Maria Loi, JJ Johnson, and Hilary Sterling, Neal Fraser, as well as 21 C-CAP alumni chefs including D.C.’s Franz Corrales from Well Dunn and LA’s Dustin Trani from Trani’s Dockside Station to raise funds to support the workforce development nonprofit that provides underserved teens a pathway to success.

Guests enjoyed a grand tasting, moving from table to table, sampling luxurious foods and cooking alongside these all-star chefs were more than 30 New York City C-CAP high school culinary students, eager to put their mark on the culinary world.

More photos on page 118

Photos by Hip Torres, @theycallmehip

(L to R) C-CAP Alum Yvan Lemoine, Rita Jammet, Chef Daniel Boulud

(L to R) Marcus Samuelsson, Jennifer Vitagliano, Mary Attea, Richard Grausman

C-CAP Executive Director Tanya Steel speaks to the guests

Chef Maria Loi extolled the benefits of the Greek diet for guests

The C-CAP Team

RESTAURANT SUPERVISOR OR RESTAURANT MANAGER?

Understanding the dynamics of your management team is crucial for a smooth operation. Specifically, let’s talk about the difference between a lead or line supervisor, and a manager.

Let’s kick things off by defining who belongs in each category.

In one column, we have leads and supervisors. These are your hourly team members, including leads, supervisors, key employees, persons in charge and senior team members. They’re the ones in the trenches, often working a station while supervising at the same time.

On the other side, we have managers. This group includes hourly managers in training (MITs), salaried

Let’s explore the day-to-day responsibilities of each role. Both leads and managers are essential for running shifts, handling opening and closing tasks, and keeping the restaurant machine running smoothly. However, their paths diverge in some key areas.

managers, assistant managers and general managers. These individuals are in plain clothes, focusing solely on managing and ensuring the shift works properly.

Now, let’s explore the day-to-day responsibilities of each role. Both leads and managers are essential for

running shifts, handling opening and closing tasks, and keeping the restaurant machine running smoothly. However, their paths diverge in some key areas.

Leads are hands-on, working closely with the frontline workers, often a part of the tip pool. (Remember that depending on the state, hourly supervisors may have restrictions on being part of the tip pool, so it’s essential to check local regulations.)

Managers, on the other hand, shoulder more extensive responsibilities. They dive deep into the systems that run your business – from inventory management and scheduling to team training and accountability. They are your strategic partners, focused not just on day-today operations but also on ensuring the restaurant’s long-

David Scott Peters is an author, restaurant coach and speaker who coaches restaurant operators how to stop being prisoners of their businesses and to find financial freedom. His first book, Restaurant Prosperity Formula: What Successful Restaurateurs Do, teaches the systems and traits restaurant owners must develop to run a profitable restaurant. Thousands of restaurants have worked with Peters to transform their businesses. Get his three principles to restaurant success at http://www. davidscottpeters.com.

term success. Managers are not part of the tip pool by law, emphasizing their broader responsibilities.

Regardless of the title, having a manager-type present on every shift is vital for success. They play a crucial role in setting up, taking care of guests, and filling in the gaps, especially during short-staffed or challenging times. This agility and foresight are essential in the dynamic world of restaurants. Consider this scenario: a key employee is juggling serving tables while managing. It can be challenging for them to foresee problems, and when issues arise, they might be too swamped to attend to guest requests. Managers, with their experience, can anticipate and address problems quickly, ensuring a seamless dining experience.

There are a lot of different ways to build a team so that you have a lead/ supervisor/manager on every shift because that is essential. And when it comes to deciding who should take on these roles, remember, it’s not just about filling positions; it’s about empowering leaders who can make realtime decisions, uplift the team and ensure guests leave with a smile.

ADDRESSING EMPLOYEE HIRING & RETENTION IN THE HOSPITALITY INDUSTRY

Employee retention is a serious issue that employers in the Hospitality and Food Services industry are facing today. Employee benefits, health insurance and retirement benefits in particular, are a useful strategy for hospitality operators when it comes to attracting and retaining employees.

Consider the following when designing your plan:

• Understand employees, and what they want and need from benefits. Persona analyses geared specifically to the hospitality industry provide insight into employees, helping customize benefits that will energize recruitment and retention.

• Offer value. Because limited medical plans are voluntary, employees won’t bite if there’s no value in the plan. A limited medical plan needs to offer access, cover preventative services like mental health and address gaps in care.

• Emphasize employee communications. A third-party vendor can handle administrative tasks like integrating plan management with payroll systems and managing COBRA, but not necessarily employee communications. Employers need to make sure their vendor offers strong communication and education capabilities, so employees will know the value in the limited medical plan and will actually sign up.

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.

• Keep in mind that retirement plans are important to retention and financial wellness. Retirement benefits like the 401(k) are important drivers of recruitment and employee retention because they uniquely incentivize longterm employment – especially when offered with an employer match.

When employees know that their company takes an interest in securing their financial futures, they’re more likely to stick around and put in their best work. A 401(k) retirement plan helps recruit and retain quality employees. It enriches the organization’s benefits offering and represents the employer’s interest in helping employees take control of their retirement. Tax-deferred growth for savings also makes 401(k) plans an efficient way for employers and employees alike to invest for retirement.

Benefits can help manage the labor gap in the hospitality industry and attract long-term staff. Work with your insurance advisor to offer a strategic and competitive package and consider retirement planning when it comes to long-term retention.

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

THE RISE OF GHOST KITCHENS

In recent years, ghost kitchens, also known as virtual kitchens, dark kitchens or cloud kitchens, have become more and more prevalent. These establishments operate without a traditional storefront and focus solely on delivery and takeout orders. Ghost kitchens revolutionize the way restaurants can operate by eliminating the need for costly brickand-mortar locations. Without the overhead expenses associated with maintaining a physical dining space, ghost kitchens operate more efficiently and are cost-effective.

Ghost kitchens have the potential to reach a much broader market than traditional restaurants. By partnering with multiple delivery platforms and targeting densely populated urban areas, ghost kitchens can tap into a larger customer base and drive sales without the constraints of a limited dining space. This expanded market reach allows ghost kitchens to scale their operations rapidly and maximize their revenue potential.

The rise of ghost kitchens has paved the way for innovative culinary con -

cepts and collaborations that may not have been possible in a traditional restaurant setting. From virtual restaurants specializing in niche cuisines to celebrity chef collaborations and branded partnerships, ghost kitchens offer a platform for experimentation. This freedom to innovate attracts both established chefs and up-and-coming culinary talents looking to make their mark in the industry.

Ghost kitchens also leverage data analytics and technology to optimize operations and enhance the customer experience. By analyzing customer preferences, ordering patterns and delivery times, ghost kitchens can fine-tune their menus, pricing strategies and delivery logistics to maximize efficiency and customer satisfaction. This data-driven approach allows ghost kitchens to continuously improve and stay ahead of the competition in the rapidly evolving food delivery landscape.

The rise of ghost kitchens also reflects a broader shift in consumer preferences towards convenience, speed and variety. With an increas -

ing reliance on digital technology, more consumers are turning to food delivery and takeout options, and ghost kitchens cater to these changing preferences.

Multiple restaurants may also operate within a single ghost kitchen, resulting in a broader variety of offerings. This diversity allows consumers to explore a range of cuisines and flavors without needing to order from multiple physical locations. Whether craving sushi, burgers, Thai curry, or vegan bowls, the convenience of having numerous culinary options under one virtual roof caters to diverse tastes and preferences. Moreover, this concept fosters collaboration and innovation among chefs, leading to the emergence of exciting culinary concepts and collaborations that further enhance the dining experience.

While ghost kitchens offer numerous advantages, they are not without their drawbacks. These establishments face challenges in lack of brand recognition and customer loyalty due to limited visibility and foot traffic. Heavy reliance on third-party deliv-

ery platforms not only eats into profit margins with fees and commissions but also compromises control over delivery accuracy and timing. Operational complexities arise from managing multiple orders and coordinating with delivery drivers, necessitating efficient workflows and staff training. Trust issues may arise among customers due to the absence of a visible kitchen, impacting perceptions of food quality and safety. Finally, limited community engagement hinders ghost kitchens’ ability to participate in local events, support initiatives and build relationships, further challenging their establishment within communities.

As the demand for food delivery and takeout continues to grow, ghost kitchens are poised to play an increasingly prominent role in the restaurant industry. With their streamlined operations, adaptability and innovative approach to culinary concepts, ghost kitchens are redefining the restaurant landscape and shaping the future of dining.

CHANGE IT UP: SEASONAL DRINK MENUS MADE EASY

Just about everyone has heard the old adage “April showers bring May flowers”. But ask them what May flowers bring, and you’ll get a plethora of answers from June bugs to the dad joke favorite answer Pilgrims (Get it? Mayflowers bring Pilgrims. Oh, never mind).

One thing seems to be consistent at bars this time of year, and that is that they are rolling out, or planning the roll out of a new seasonal menu. With that change to the menu myriad things come into play; inventory, product availability, training, profitability, and, most of all, inspiration.

Whether it is a relatively new restaurant like Dalida which is located inside the Presidio in San Francisco, or Carver Road Hospitality’s maiden foray into Boston with the Seamark at the Encore Hotel which opened in April 2024, or a

more established bar like H. Ehrmann’s Elixir in San Francisco which has been serving drinks since 1858, operators are keen on getting their menu right so it delights guests and doesn’t cause any undue stress for the bartenders.

The process at Gigino in New York City is pretty low key, and that’s worked beautifully for the 30 years the restaurant has been open. Rafael Orozco, the restaurant’s Bar Manager, has been there at their bar for the last 15 years and he attributes their quarterly bar menu update process to one of collaboration with the kitchen, as well as local farmers. With a dinner menu that doesn’t change much aside from specials, the bar menu follows suit and uses the bounty of the nearby farmer’s market for inspiration. Orozco explains, “The process is just to see what’s coming up and going to be ripe for the whole season. I actually work

together with the head bartender, and we share our thoughts and experiences, to end up making something really good. Teamwork is really good, especially in a restaurant. You don’t want to do it yourself.”

At Elixir Ehrmann opens up the process to the whole team, seeing it as both a learning opportunity and a reward. He shares, “The educational need is very fundamental right now. It is hard to hire people and they need a lot of training. We are all trying to bring up a whole new generation of bartenders who have the capacity and interest to develop the next wave of elixir drinks. So, at Elixir, we challenge everyone to create drinks.”

“I’ve always had a solid education program and focus on education internally. Prior to the pandemic we had 2–3-hour staff trainings twice a month. Now we’re back to one a month. We have a lab in

Francine Cohen is an award-winning 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 2020-21. Darn pandemic.) You can reach her at francinecohen@mindspring.com

the back so I’m always sending in new ingredients, we’re picking up things and using new tools – we’re all allowed to taste anything. They are all encouraged to experiment. But, while everyone is encouraged to and educated to contribute to new menus my lead bartender and I realize not everyone has the compulsion or the skill. So, there’s no requirement to participate. It’s more an opportunity.”

The opportunity to build new menus comes at least two times a year at Conrad New York Downtown, according to Norman Achong, the hotel’s Director of Food and Beverage. He oversees the menus at the hotel’s bars, as well as the beverage menus for the banquets held on property and finds that consistency and planning is essential. He explains, “We follow a consistent schedule for our menu updates. At ATRIO Wine Bar & Restaurant, our bar menus undergo revisions at least twice a year. We also have specialty holiday cocktails, such as those for Mother’s Day or Fourth of July. Culinary menus at ATRIO are refreshed every season, equating to updates once a quarter. At Loopy Doopy Rooftop Bar, we maintain a fixed bar menu throughout the season, supplemented by specialty holiday cocktails for occasions like Pride Month and Fourth of July.”

continued on page 126-127

By Sophia Maggio

TOUCHBISTRO REVOLUTIONIZES RESTAURANT OPERATIONS WITH INNOVATIVE POS-POWERED SOLUTIONS

In today’s restaurant industry, a quality dining experience isn’t just about the food. As restaurant operators contend with inflation, rising labor and input costs, high-interest rates, and other challenges, they increasingly rely on technology to streamline their efforts: from the kitchen to the front of house. Finding the right tech strategy has always been a challenge from a time and money perspective. As legacy platforms were replaced by a variety of new offerings, researching and then vetting either the right single source or multiple touch points has become a challenge.

From traditional POS features to reservations, loyalty and inventory management, TouchBistro has been on a mission to make running a restaurant easier through the use of innovative technology. To assist industry professionals in preparation for their annual trip to the National Restaurant Association’s show this month in Chicago, IL, Total Food Service spoke with Matt Zibell, Vice President of Product at TouchBistro, to

learn more about the company’s latest updates. TouchBistro’s product line enables operators to streamline operations with the flexibility to implement a fully turnkey core POS solution. It also offers open architecture that integrates seamlessly with TouchBistro’s current “tech stack,” which includes payment processing, online ordering, reservations and digital waitlisting, loyalty features, inventory management, and labor management.

“When we compare TouchBistro to some of the legacy players in the restaurant management space, our breadth and depth of products – some of which restaurants may not need today but can grow into in the future – is a big differentiator,” Zibell said.

As an all-in-one solution, TouchBistro appeals to restaurant operators seeking a variety of technologies that all function as part of a tightly integrated system to increase revenue and consumer satisfaction. When TouchBistro’s customers apply these technologies, Zibell regular-

“It’s important for operators to think about the frequency of takeout versus venue dining, guests’ perceptions of loyalty, and other diner trends.” — Matt Zibell

ly observes a “bifurcation” in what they attempt to do in the kitchen compared to the front of house.

“Restaurants are becoming more amenable to automation in the back of house, such as Kitchen Display Systems (KDS) that communicate with the POS, and I eventually expect to see robotics for more mundane food preparation tasks. In the front of house, however, restaurants want a 360-view of all their different touchpoints with guests so they’re adding online ordering, gift cards, and loyalty options to appeal to different diners and track those interactions.”

Across the spectrum of diners and technology offerings, “the challenge is

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Matt Zibell

By Josephine Dlugosz

ALTRO BRINGS EFFICIENT AND SAFETYFORWARD SOLUTIONS TO COMMERCIAL KITCHENS

They may be overlooked, but well-chosen walls and floors have a significant impact on safety, hygiene, and overall operational efficiency. Details such as slip-resistant flooring and easy-toclean walls can provide food service operations with a more comfortable and safe back-of-house environment, while also promoting post-pandemic cleanliness standards and minimizing the risk of slip-and-fall injuries.

“When it comes to safety, we’re not going to compromise,” said Kevin Bourassa, Market Segment Manager for Hospitality at Altro. Established in 1919, family owned Altro has been providing top-notch flooring and wall solutions for businesses of all sorts, including commercial kitchens, all across the world. Since Altro’s invention of the safety floor sixty years ago, the concept has morphed into a wide variety of allencompassing, safety-forward flooring and wall panel solutions.

One of the most important developments Altro has made is its’ slip-resistant floor, which provides operators with the peace of mind regarding slip-

and-fall accidents. “Epoxy painted floor textures wear out,” said Richard Finnegan, Altro’s Marketing Manager. “But with Altro floors, the slip resistance remains throughout the product even as it wears over the years.”

This is possible by using vinyl and advanced composite materials. Vinyl is an incredibly durable and water-resistant material, making it optimal for the wet back-of-house environment. Additionally, Altro’s composite materials feature hygienic properties that are resistant to bacteria and mold growth, which is advantageous in healthcare, hospitality, and food service alike.

Cleanliness is important for Altro’s products, in particular, because of their longevity. “Once we get a properly installed floor, that floor is going to last you 10-15 years,” Bourassa said, explaining the benefits of investing in Altro. One of their customers has had the same floor for over 20 years, he continued, and it continues to be both clean and slip-resistant.

Some may think that it’s unlikely

“When it comes to safety, we’re not going to compromise.”

— Kevin Bourassa

for a high-quality, slip-resistant floor to match the aesthetics of a particular business. However, Altro works closely with architects and designers in order to balance the two and provide customers with various options that are ageless and long-lasting. Part of their process of balancing both includes a user testing stage in which feedback is gathered from users, architects, and designers to ensure both appealing aesthetic aspects and effectiveness of safety features.

While the company’s benefits are plentiful, switching to Altro may not be a simple decision for many businesses because of the inconvenience new floors may be for those that can’t shut down for long periods of time while flooring is installed. This issue has been addressed in their adhesive-free flooring line, which holds both the safety and the efficiency standards Altro is passionate about achieving.

“We invented the adhesive-free safety sheet vinyl flooring over 10 years ago and it has come a long way,” said Finnegan. “You don’t need to glue anything down. Instead, it’s secured down on perimeters with tape. You can walk on the floor immediately after installation, no more waiting for adhesive to cure. This allows for much faster installation time, allows for rebuilds, and is a problem-solver for light-to-medium kitchens that can continue operating during installation.” Slip-resistant adhesive-free flooring is also available, providing both efficiency and safety simultaneously.

In addition to the array of thoughtfully engineered flooring solutions,

Altro also provides businesses with wall material. Their Altro Tegulis wall panel solution offers endless possibilities for their wall’s design, including subway tile, mosaic tile, and custom branding logo or images. The wall panels are made of a smooth PVC and a durable vinyl material, making them impact resistant and extremely easy to clean. They are non-porous, too, meaning they don’t harbor any bacteria buildup as regular tile would.

For both floor and wall solutions, Altro offers its customers with brief cleaning guides instructing users how to keep up with cleanliness. “In them, we have some specialized cleaning products for floors that we recommend, because they take on heavy abuse in kitchens,” Bourassa said.

In terms of installment, Altro works with recommended installers who know the ins-and-outs of the company’s products. “Kitchens are heavy duty,” Bourassa said. “But we know a lot of these installers who are qualified. They know what they are doing.” They also have a technical support team for customers with questions or doubts about their product.

Altro emphasizes “the devil’s in the details,” and their line of products highlight just that: even the smallest of details, such as floor and wall materials, can be problematic if not chosen efficiently and thoughtfully. Though their product line has options for aesthetically pleasing solutions, at the core of each is safety and cleanliness, making it an optimal choice for a safe and hygienic food service environment.

For more information about Altro’s floor and wall solutions, contact Kevin Bourassa at kbourassa@altro.com, or visit Altro’s website, www.altro.com/us.

ADAM RICHMAN

TV Personality

Adam Richman, TV personality, culinary traveler, cook and author, was born and raised in Brooklyn, New York. With the diverse culinary mecca of New York City at his fingertips, Adam’s love affair with—and intense interest in—food and food culture developed at an early age.

Long before discovering his thirst for travel, Adam had access to authentic delicacies from around the globe, all within the borders of his diverse Brooklyn neighborhood. However, it was cooking a plain cheese omelet with his Aunt Anne that became a defining moment of his early years. Watching simple ingredients such as eggs and American cheese magically transform from basic staples into a versatile composed dish was revelatory for a young Adam and ignited his fascination with the culinary world.

Richman grew up in the food mecca of New York City and began his love affair with food early on, sampling all of the diverse culinary specialties the Big Apple has to offer. From samosas to sushi, even at a young age, Adam had a desire to taste it all.

continued on page 38

Adam Richman (Photo by Maggie Shannon / Courtesy of The HISTORY Channel)

Years later, as an undergraduate at Emory University in Atlanta, GA, Adam began a food journal to document the standout food establishments he was discovering throughout the southeastern United States. Though he majored in international studies, his love of all things edible naturally drew him into the culinary world after graduation. Subsequently, he built a solid resume working in nearly every echelon of the restaurant world, from coast to coast and from the counter to the kitchen. Though he never trained professionally, Adam gained invaluable on-the-job experience.

expert and a host on the History Channel?

After earning a master’s degree in fine arts from Yale University’s School of Drama, he traveled the United States acting in many regional theaters. The nature of his work allowed him to feed his appetite for the best local dishes across America – all of which found their way into his food journal. Adam’s first book, America the Edible, hit stands, 2010, and he is currently working on his fourth book. In 2008, he began hosting Man v Food for Travel Channel, and has been a network staple ever since. His current show: The Food That Built America is an American nonfiction docudrama series for the History Channel, that premiered in 2019. Each episode outlines the development of a popular type of food or restaurant in the United States, typically focusing on the rise of two major companies that become rivals. Historical events in the relevant timelines are re-enacted for dramatic effect and interspersed with commentary by culinary historians, business experts, and food enthusiasts. With the show recently launching a new season, Total Food Service sought out Adam to get his thoughts on what makes food brands successful in foodservice.

How did you transition from being a successful actor to becoming a food

I appreciate you saying that. I guess success depends on where you’re standing, right? I was a working actor, but I think that, it wasn’t like I was about to join the Marvel Universe anytime soon. But the thing was, I had been working in kitchens since I was about 11 or 12 years old, and in different capacities, whether catering kitchens in some instances, whether in restaurants as a busboy or a dishwasher or wiping down menus, using a butter knife to take the handles out of the little holders. I think that I’ve always grown up with a real awareness of food in so far as the language that food can be, having grown up in Brooklyn around a lot of first-generation immigrant communities. And to me, it wasn’t ethnic food, it was just what I ate at my friend Danny’s house or what I ate at Raymond’s house. And so having Sicilian caponata at the Agostino’s across the street, or going to the Syrian family who lived to the left of us and having kibbeh or shawarma, or my friend Benny Ng and having char siu or trying different types of ginseng, it didn’t feel like I’m in my ethnic era.

Was there an “aha” moment, where you knew this was what you wanted to do?

I read a book, and that by the way I get no kickback from, called The Renaissance Soul by Margaret Lobenstein, it helped me ascertain that what I really wanted to do was marry my passions for sort of being an entertainer and food expert. Food Network was like a burgeoning thing, Emeril had really only been the first big personality, and then you began seeing Bobby, and then Giada, Guy, Sanjali, and so on. And I think, oh, there is this other medium that I could avail myself of, and the agents I signed with for commercials out of Yale Drama

continued on page 40

said, hey, there’s this opportunity with Travel Channel, and I launched myself at it like a Polaris missile and was very blessed that it morphed into a career.

In your experience traveling the world and eating at a variety of restaurants, what do you see as common threads of restaurants that succeed?

The other day I was talking to Chef Judy Joo. It seems to me that the really great places manage to do a few things extremely well, and they stay the course. They don’t change fads, they don’t get out over their skis, and the thing is, people don’t realize you want to have a big menu, but it’s highly impractical to have a protein or an ingredient that you use in one dish out of a 40-item menu. It’s not really very feasible. But I realized that there was everything from burger places to chili parlors to Italian restaurants that I’ve been to, and places that have been through at least one, if not two world wars, a recession, a depression, and so on. And what they do is kind of follow the sort of Zen axiom of the number of ways to change is limited, the number of ways to stay the same is infinite. I think that’s the big thing.

Number two, local, local, local. Again, if you’re buying local, now in today’s much more food-savvy society, people are going to love it, but it also decreases shipping costs, increases accountability for your purveyors to you, to your clients. And if you’re feeding a local community, the ability to say to your clients this is from Jeff’s Strawberries. Where did we get our cheese? Believe it or not, our cheese comes from down the road. And who knows, they have a friend that works there, they worked there as a kid, so on and so forth. I think that local is maybe the second thing.

And the third thing is clarity of concept. Sure, sometimes you can throw a bunch of stuff against the wall, and random things will stick. But I remember, I lived in Atlanta, Georgia, after I graduated college and there was a place I loved. It was more kitschy than anything else called Dante’s Down the Hatch. And it was, I kid you not about any of this, this is all verifiable. It was

a fondue restaurant jazz club set on a pirate ship, surrounded by a moat with real alligators.

So it’s the food or the show?

I would say those three things, doing one or two specific things, doing them well, staying local with both your identity and with your purveyors and your produce providers. And then I would say, for sure, clarity of concept. It’s not just like, we do burgers, we do burgers well, but it’s like, what’s our identity? Who are we? What’s the vibe we give out? And make sure it’s

consistent.

The only thing I didn’t hear in the answer was anything having to do with service. Is service highly overrated?

I think great service is obviously paramount. I guess I figured that was sort of like in letters, R-N-S-T-L, the vowel E on Wheel of Fortune, where they just give it to you. I think that service is key.

If it’s QSR, if it’s sit down, fine dining, I agree that service is paramount. But I have been to wonderful places

that have been around for eons where the service is efficient, but brusque and not necessarily warm and cozy. I mean, you could look at places like the Wiener Circle in Chicago, where they actually pride themselves on being kind of mean. Or you can look at places that are amazing, like barbecue meccas like Franklin’s, let’s say, but you understand even the service may be wonderful, the experience may be difficult with massive, massive, massive lines. I think that service, obviously, that’s where the rubber meets the road for your client.

Were you in the competitive eating business?

I want to make clear the distinction, right? I did food challenges at restaurants. I was never a competitive eater. I just think there is a rubric and a discipline and an almost athletic level of prep that goes into what Joey Chestnut does that I never did. But for me, it gave me my big break in the business. These things were gimmicks that the restaurants had used for eons as a little bit of marketing material and a little bit of a gimmick and a little bit of a sort of iconic, apocryphal tale surrounding their food. It was amazing. I’m glad I don’t necessarily have to do it anymore, but we all can’t box like Tyson or dunk like Jordan, but we all can eat under the right circumstances. We can eat quite a bit. And I think that honestly, it was like stepping into the ring for me. And that was kind of a cool experience.

What are your thoughts on the evolution of food TV programming through the years?

A friend of mine is an instructor at a culinary school and told me that back in the day, people would come in with, I have this concept for a restaurant, and now I have this idea for a show. And I think that it’s a very weird dynamic. It’s interesting now with social media, with streaming services, more voices can be heard. And I think that whether it’s women voices, minority voices, voices of different ages or different regions of the U.S. or the

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Adam Richman is the host of The Food That Built America on The HISTORY Channel

world can get their spotlight and their shine as well, which I think is kind of awesome. I think it’s a bit overwhelming to an extent, right? Because you’re almost spoiled for choice. And it’s sometimes hard to separate the wheat from the chaff. I think that anyone who’s really making culinary creations out of a place of love and with a bit of skill or ingenuity, even if they don’t have perfect knife skills, or they may not have a fancy schmancy kitchen, that at the end of the day, if these people are just sharing something they love that you might like too, there’s something kind of, I don’t know, not to be, very kind of pure and noble about that that I really appreciate. And I think it’s changing. I think now people are, like the game formats surrounding food are growing and changing by leaps and bounds. And I think that even the ingredients that we’re seeing, I think a young generation is going to learn about things like preserved lemon and Calabrian chilies and fennel pollen and all these things that they otherwise might never know about because they couldn’t afford them and don’t have access to them. And now you get this education in a really entertaining 22-and-ahalf-minute package.

As someone who’s experimented with life as a vegan, what are your thoughts on where we are with plant-based foods, specifically on restaurant menus?

I think it’s cool. I love that there’s the availability if people want to. I have a friend who’s a very well-respected chef, and he and his girlfriend, they keep vegan at home, and then they only sort of are omnivores when they go out. But I think that now you can be a plant-based eater and not restrict yourself and still have a drippy cheeseburger and still have chicken nuggets and things like that and not feel as though you’re depriving yourself. And I think, yeah, food should be inclusive.

When you see a restaurant like Eleven Madison Park with a high-end, expensive menu that’s plant-based, do you see that as a one-off or do you see a true potential opportunity for other people to emulate?

I mean, I think that there are places like Daily Greens and Native Foods and in Los Angeles, Na -

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Adam Richman on set (photo courtesy of Adam Richman)

ture’s Grill. I think generally speaking, there is – I guess it’s to speak to Eleven Madison Park. I have no context because I never ate at Daniel Humm’s place when it was an omnivorous restaurant. When you hear Gordon Ramsay’s going vegan, when you hear that EMP is going vegan, when you hear that Jay-Z and Beyonce are vegan, I think you begin to disassociate it with people who smell of patchouli and are kicking around a hacky sack and you realize this is a vital and vibrant lifestyle choice that you can adapt and not deprive yourself. And I think on the same token, what’s really nice is that if you choose to be a meat eater or keep keto or be an omnivore, you’re also not vilified anymore. And I think

that people now can sort of pick and choose. And I think that whether it’s a trend – I don’t know what the profit margin is and I don’t know what the spoilage rate is at those places, but I think that the market is there and if the market will bear it, people should absolutely seize the opportunity.

What we found confusing about plant-based was all the faux food. Too many faux burgers, too many faux hot dogs, too many faux sausages, too much faux chicken, too much trying to emulate what we’re already eating?

Right. I think that there are – it also depends on the restaurant’s budget and the chef’s level of culinary skill.

Because I’ve had a bunch of sage in Los Angeles and had jackfruit tacos and gone to Crossroads and had calamari made out of heart of palm, and I think that’s really wonderful and clever. But I’ve also had really great burgers made with Impossible and that’s how it’s used. And I think that everything has a saturation point. How much wagyu can anyone eat? How much beef can anyone eat?

As you travel and do your show, is there genuine interest in healthy eating or is it BS?

No, it’s all good. I think for me, it’s definitely real. I mean, I’m approaching the half-century mark and want to make sure I’m here for the back half of

the century as much as I can be. But I think other people – I think maybe, to be fair, in the Instagram aesthetic sort of age that we live in, people are making healthier choices because they know it leads to a better body. I think that there is definitely an awareness in people who are thinking about their joints and gluten and thinking about their heart when they think about fat and thinking about their skin when they think about sugars and so on and so forth, all of which are valid. I think we’re walking that tightrope, right, between duck fat fries and quinoa. Luckily, we live in a day and age where you can go to a gastropub and get both.

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Richman was host of the series Adam Eats The 80s, where he sought out some iconic 1980’s food products including (Clockwise from Top L): Big League Chew (photo by Cole Wilson); Chuck E Cheese (photo by Maggie Shannon); Cinnabon (photo by Simone Lueck); and Nerds candy (Photo by Nolis Anderson).

Your show, The Food That Built America, has evolved over the seasons. What do you think has made this thing successful? Is it your curiosity? What is it?

I think that people see themselves in these entrepreneurs. And as much as we hear names like Heinz and Hershey when we’re talking about Stadia or a town in Pennsylvania, that people forget that there was someone named Milton Hershey, that there was someone named Clarence Birdseye, that there was someone with the last name of Swanson. Or even the sheer fun factoid to realize there was a man named Duncan Heinz, but there was no lady named Betty Crocker. I think that there’s a little bit of seeing yourself in the entrepreneur and a little bit of, if they can do it, I can do it. The other thing is just getting that humanity behind the iconoclast sort of brand, this monolith of a brand, and going, it’s just a guy, a guy and his wife. Like,

“People forget that there was someone named Milton Hershey or Clarence Birdseye or Duncan Heinz. I think that there’s a little bit of seeing yourself in the entrepreneur and a little bit of, if they can do it, I can do it.”

uh-oh, SpaghettiOs, how many times have you said it? Have you heard it?

Have you heard it in an odd food context? And to realize that Ralph Miller’s son dropped the SpaghettiOs on his shirt and said, Daddy, uh-oh, SpaghettiOs. And a part of our cultural zeitgeist was built in a very human moment between a dad and his son. And Food That Builds America is sort of that beautiful key into opening this whole world of food and the foods that we know and love already that we never have seen before.

Some of those brands like Hershey’s and Heinz that you just mentioned, what do you think has made them successful, both in grocery retail and in restaurants?

Wow, that’s curious. It’s kind of case-dependent, but in Heinz’s, for example, the thing that I was very struck by was the fact that he never gave up. He had scores of businesses that had failed to his great detriment and just had this relentless drive and self-belief, and that was a big one. But I also think, Heinz also pivoted during the war and suddenly began sell -

ing in England, and now it’s a linchpin of brands in the United Kingdom. People say, oh, well, Heinz means beans. Like, that’s it. But it’s a brand from Pennsylvania. Whereas something like Hershey, when you’re doing something in a way that’s at a scale where it’s never been done, and then finding a way into other product categories, i.e. Hershey’s collaboration with Oreos or with Reese’s or whatever, that suddenly you’re finding a bit of both visionaries with kind of uncompromising vision. I think the other thing is kind of come-as-the-moment, come-as-the-person and finding the right thing for the moment.

Posters were the hot new technology and the idea of creating something like Pop-Tarts. It’s the perfect product for the perfect time. Reagan says you could advertise directly to children in the 80s certain sugar cereals. It was the perfect product for the perfect time.

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And I think that’s the cool thing about Foods That Built America to me is true. And now I’m filming Mega Brands That Built America. That’s the one that really blew my mind. The fact that just the invention of pet food, and it killed me to really stop and think about this, dogs and cats had been utility animals and pest control for centuries. But that’s the truth. For centuries, cats were pest control. Dogs were shepherds or guard dogs or hunting dogs. And they were purpose-driven. And just the idea of creating a pet-driven food product suddenly changed millennia of human and animal interaction and made them part of the family. That’s the thing. A moment of individual, one man, one woman, seeing something in a new way. People like Mrs. Fields, people like the lady behind Pepperidge Farm. You can find these individual people that do something that maybe they said couldn’t be done or did it in the Pepperidge Farm case because her son was profoundly allergic and had myriad health problems. And then suddenly, boom, they make a choice that changes the entire landscape and trajectory of our country and civilization with the advent of a single product.

What’s the chicken and egg? Do you start with success in restaurant and food service and then grow your brand in supermarkets?

I think it’s having a very clear moment of inspiration and then figuring out a specific attack plan. This season, we cover Hires Root Beer as a great example. The idea of root beer, that it was a tea that Charles Hires had on his honeymoon, he knew that no one, no guy wanted to drink root tea. But during Prohibition, the idea of selling a root beer sounds kind of appealing. And this notion of I have this tea. This tea is wonderful. Other people will think it’s wonderful. And then focusing both, like what do they say, that luck is preparation meeting opportunity? I think that’s very much what you’re seeing here. Craft saw cheese spoiling, found a way to do it. Craft saw that slicing cheese would damage the rest of the wheel. How do we do pre-sliced cheese? And I think, C, hav-

ing a moment of inspiration. I liked it. Other people would like it. B, going, how do I execute that vision into something tangible and having it hit the market at just the right time? There’s no accident that in the 1980s that you began to see a proliferation of fast food chicken items, as we covered in past seasons. Why? Because farmers, beef ranchers, carried massive amounts of debt from the 70s into the 80s, had to sell off vast swaths of their herd to make their financial nut. And then beef was so expensive, fast food pivoted to chicken. Can you imagine the fast food landscape without a McNugget?

What role does high profile retail outlets play in the growth of successful brands?

That’s really interesting. Having covered so much of the big service stuff, we tend to focus on very much the iconic brands or iconic foods. And in Brands That Build, we’ve done everything from sporting goods to men’s razors and talking about King Gillette and so on. But the truth of the matter is, if your favorite chef, if he or she has a concession at an airport, at a stadium, odds are that companies like OTG or Aramark put them there. I think that it’s important to realize that despite all our technological advances, there is still a great deal of food insecurity in this country. There is still a great deal of people who don’t have access to Eleven Madison Park and to Noma and whatever. And I think that if Aramark is able to make those places or make certain foods accessible and affordable, I’m all for it.

Any favorite segment that you’ve done on your show or coming up that our restaurant or food service readers need to Google and find?

The pasta episode and the Italian food episode and the ice cream episode. My Mom was on hand for the ice cream episode which made it really special. Those three in particular, and I’m honored to be a part of our five seasons. The level of reenactments gets better and better season on sea -

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son and more cinematic.

If my mom’s able to watch Steve Harrell make Steve’s ice cream and teach Ben and Jerry how to make their iconic ice cream. Who in turn, you know, informed, Cold Stone and this and that and the other that I think you’re going to love that. The other thing is right now, Italian food is beyond accessible. When you think about... Geno’s and so on. Totino’s that I think just stop and go wait, there was a time when Americans didn’t like, know or trust Italian food. People thought it was too garlicky, too spicy, too ethnic. But it’s important because how do you know where you’re going if you don’t know where you’re from? And I think that’s really important stuff.

When you began in TV, most of the brands you profiled were marketed through traditional media, radio, print TV. What’s the impact of social media and influencers on today’s food brands?

It cannot be understated because now people are so savvy with marketing. They slip it in and in a near subliminal way. But also how many people are now able to earn a living doing something they love by just sort of doing a sponsored post every couple of weeks. It’s created this whole new sector of the economy and of a food professional’s economy. You can’t make money in food without manufacturing food or being a chef. You could be someone who reviews cereal or goes to delis or eats a slice of pizza and suddenly you can make a living doing that.

And let’s be honest, the great thing is now influencers are climbing, scrambling all over one another to find a mom-and-pop spot that hasn’t been filmed yet. It’s like being a hunter, like I got the white elephant. The truth

of the matter is all that does is benefit the places that are not in downtown Manhattan but they’re in Bayside, Queens. Suddenly if Bayside is getting their love and a key influencer says this sandwich looks great or this pizza looks amazing, okay, it does well for that influencer. They get a bunch of views. Maybe they make a little money. But now this mom-and-pop restaurant with a zero-dollar marketing budget has now been seen by hundreds of thousands of people. I’m absolutely all for it. But the thing that I don’t like is when that power is used for bad, to denigrate.

I don’t understand the cruelty and the cattiness and a competition is fine, it’s a healthy thing for the economy, for humanity, cool. But when it gets ugly and it gets diminishing and it gets elitist, I don’t think that necessarily has a place in the food world, in my opinion.

Crystal Ball, what’s next?

Another season of Mega Brands that Built America. Hopefully another season of Food That Built and another season of the show I have on Food Network UK. I am also working on a third book and maybe my first screenplay.

All photos courtesy of The HISTORY Channel

PECINKA FERRI’S PIZZA FORUM ’24 DRAWS RECORD ATTENDANCE

Pizza has found its way onto menus across a wide range of foodservice establishments.

One of the main reasons for the prevalence of pizza on menus outside of traditional pizzerias is its broad appeal to a wide range of consumers. Pizza is a universally loved comfort food that appeals to people of all ages and backgrounds. Its customizable nature allows for endless variations to suit different tastes and dietary preferences, making it a versatile option for any foodservice establishment looking to cater to a diverse customer base.

With a diversity of crust styles from “New Haven” and Neapolitan to Detroit

and Roman, many sauces and toppings readily available, restaurants and foodservice operators can quickly assemble and bake pizzas to order, making it a practical choice for busy kitchens. In addition, the Pandemic generated enormous growth in delivery and takeout services has made pizza a convenient option for consumers looking for a quick and easy meal.

With a focus on guiding the Metro New York foodservice community in search of creating a custom pizza strategy, Pecinka Ferri has created an annual “must-see” event. For the fourth consecutive year, the New Jersey based equipment and supply rep recently hosted its

Annual Pizza Forum.

With a backdrop of the Pecinka Ferri Culinary Center in Fairfield, NJ, the once again provided a unique and informative experience for all attendees, featuring a range of culinary and equipment workshops, as well as networking opportunities. The event was divided into two parts: Culinary & Equipment Workshops, and Networking & Open Cafe Bar. The event attracted ad diverse group of foodservice professionals from restaurant startups to large convenience stores, supermarket chains and K-12 dining personnel. Participants enjoyed engaging sessions including a mozzarella-making workshop with Frank But-

tadauro of Polly-O, a Lavazza Authentic Italian Espresso drinks workshop, and demonstrations of automated equipment for all pizza processes. PF Pizza ’24 also hosted discussions on laying out a modern pizza kitchen/production facility as well as providing valuable insights for those in the pizza industry.

Pecinka Ferri Associates is a trusted manufacturer’s agent in the foodservice industry, representing nationally recognized equipment manufacturers in the greater New York Metro area. With a commitment to excellence and customer satisfaction, Pecinka Ferri is dedicated to providing top-quality products and services to its clients.

(L to R) Nick Mercogliano of Pecinka Ferri and Cristal Farrington of Driscoll Foods

(L to R) Turbo Chef’s Justin Miklos welcomed Martin Metzler of Portal Cafe

(L to R) The Damascus Bakery duo of Suzanne Maxwell and Melissa Shore

Legends including EMI’s Sal Perrucio attended Pizza Forum ‘24

Paterson School’s Cosmo Amato

(L to R) David Sparrow and Shey Petro led a large QuickChek contingent.

(L to R) Colin Masrorilli of QSR Restaurant Supply and Easy Ice’s Bruce Trecek

(L to R) Pecinka Ferri’s Dan Cortoni visited with Culinary Depot’s Kevin Liamuci and Marcus Czapnik

Joe Louis Ferri was a welcoming host.

TOP CHEFS REEL IN SUCCESS WITH AVRAMAR AS RELIABLE SUPPLY/PARTNER OF PREMIUM SEAFOOD

When it comes to serving up delicious seafood dishes at your restaurant, finding a consistent source of high-quality fish is absolutely essential. With a goal of getting your customers to keep coming back for more you need to ensure that you’re always getting the freshest and most delicious fish for your menu.

To accomplish that quest for the perfect seafood supplier, you want to make sure that you’re working with a supplier that takes pride in their products and is committed to delivering the highest quality fish to your restaurant. The next key is communication when

it comes to sourcing high-quality fish. The professional chef/restaurant owner needs a supplying vendor that understands exactly what you’re looking for in terms of freshness, size, and type of fish.

The New Jersey office of AVRAMAR checks all of those proverbial boxes with a unique understanding of the restaurant and foodservice professional’s menu needs. In addition, Alexandros Fthenakis, who manages the firm’s US sales branch, understands that creativity with your dishes enables a diverse selection of seafood options to keep your customers coming back for more.

“Mediterranean species possess unique qualities that distinguish them in terms of culinary excellence and adaptability. Known for their delicate flavors, tender textures, and versatility in various cooking methods, these fish are highly prized in Mediterranean and Asian cuisines alike”

— Alexandros Fthenakis

AVRAMAR has been a leader in helping US chefs market the health benefits of seafood. “The demand for fish is further fueled by its reputation as the most nutritious and healthful protein choice, boasting vital nutritional benefits such as elevated levels of omega-3 fatty acids and other essential micronutrients,” Fthenakis explained.

“Fish consumption offers a myriad of benefits for both consumers and businesses due to its health advantages, culinary versatility, environmental sustainability, meeting consumer demand, and economic opportunities.”

Among the challenges for today’s culinary community

is how to stay ahead of the competition with fare that generates consistency and repeat visits with a dining population with ever-evolving tastes. “With our premium species Branzino, Dorade and Pagrus, our mission is to bring the Mediterranean to the tables around the world,” Fthenakis added.

AVRAMAR aims to broaden availability and continue to establish itself as a leader in the Mediterranean aquaculture sector and in meeting the demands of the contemporary seafood market. “With the world moving in an ever more sustainable direction, seafood is recognized as playing a vital role in nourishing the growing population while protecting the planet,” the New Jersey based executive noted. “AVRAMAR is up to the challenge of sustainably feeding the planet with environmentally friendly practices that ensure the long-term viability of the industry: Better Fish for Better Lives!” Fish welfare constitutes one of AVRAMAR’s fundamental pillars of sustainability. AVRAMAR prioritizes continued on page 138

CUISINE SOLUTIONS CULINARY TEAM SET TO BRING SOUS VIDE STRATEGIES TO PAIR OF GLOBAL EXPOS

It is crucial for restaurant and foodservice operators to find solo solutions that enable them to offer high-quality menu items without relying on a large and expensive staff in their kitchens. By doing so, operators can streamline their processes, reduce labor costs, and increase efficiency.

At the top of the list of solutions is the adoption of sous vide cooking by many of the world’s top chefs. Sous vide cooking involves vacuum-sealing food in a food-safe pouch and cook-

“The biggest change for us was when we began to understand that the chefs we were servicing didn’t want finished meals. They wanted highquality center-of-the-plate ingredients that they could finish with their own sauces and flavor profiles.” — Chef Gerard Bertholon

ing it at a precisely controlled temperature for a specific period of time in a water bath. This method ensures that food is cooked evenly and to the perfect level of doneness, resulting in consistently high-quality dishes.

Cuisine Solutions is set to make a big impact at two major trade shows in May: the WTCE travel show in Hamburg, Germany, and the National Restaurant Association show in Chicago. Cuisine Solutions will showcase their sous vide solutions to the world’s airlines in Germany and then the US restaurant and foodservice communities by highlighting how this cooking method enables high-volume quality cooking.

Chef Gerard Bertholon, Chief Strategy Officer of Cuisine Solutions, will be on hand with his culinary team at both trade shows to demonstrate the benefits of sous vide cooking and showcase the company’s innovative menu ideas. With his expertise in culinary arts and sous vide technology, Chef Bertholon will educate attendees on how this cooking method can revolutionize the way airlines prepare and serve food to their passengers.

Bertholon’s introduction to sous vide more than three decades ago has given him perfect perspective as he introduces the technology to a new generation of chefs.

“I started to hear a buzz about sous vide and decided to take a class and learn more,” Chef Bertholon noted. “The hottest chef at the time, Joel Robuchon, had embraced sous vide. Six factories and 34 years later, we have built a business that has made a difference in our industry.”

“The biggest change for us was

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WHAT DOES YOUR PACKAGING SAY TO YOUR CUSTOMERS?

Ensure delicious food leaving your kitchen consistently reaches your customers looking and tasting great!

We eat first with our eyes. So, what first impression do you want to give? Your packaging is the biggest difference between delicious food leaving your kitchen looking great and food that reaches your customer staying that way.

Value is critical to all consumers today. However, their expanding experience with food-to-go leads them to define value as much more than cost. Technomic’s latest Delivery & Takeout study found that “food that tastes as good as dine-in” is twice as important to consumers as discounts. Taste, order accuracy, temperature, convenience, and speed all ranked well above price.

Prioritizing cost over quality risks losing increasingly selective customers. Tell your customers you prioritize providing exceptional experiences, and communicate your commitment to reusable and recyclable sustainability with packaging that performs.

No More Soggy Fries!

Crispy, craveable favorites like fried chicken or fries must deliver a hot, satisfying crunch. Technomic® research found that when comparing the impact of different packaging, consumers consistently said the food tasted best when served in containers that protected texture and temperature. With the right packaging, you can successfully serve hot & crispy customer favorites even 30 minutes

Are you communicating a priority for highquality food and an excellent customer experience or a focus on cost?

Are you protecting and serving consistently great meals or simply shipping food to go?

away – or hold hot to-go food waiting for pickup at fresh-made quality in a warming oven or holding cabinet. Look for innovative solutions like Anchor Packaging’s Crisp Food Technologies® containers.

Secure from Your Door to Theirs

No one wants to share their fries –particularly with the delivery driver. Assure customers of your commitment to safety with tamper-evident containers designed to take the heat. Containers safe to 230 degrees will hold up under heat lamps and offer your customers microwave-safe reheating. Crystal clear tamper-evident

PET containers provide secure solutions, too, specifically for cold or ambient meals. Also, are you looking for new revenue streams? Use tamperevident containers to put grab & go to work for you by offering customers quick, convenient, and secure meals to go.

Keep a Lid on Costs, too!

Pennies saved on packaging can lead to dollars lost in revenue and profits. Whether it’s order errors, cold or soggy food, leaks and spills, or messy meals, the result is the same: wasted food, costly comps, and lost customers.

Packaging that performs removes these cost risks. Clear anti-fog lids let the kitchen see what’s inside without opening lids, eliminating order errors. Tight closures hold in the heat and prevent messy spills. Compartmented designs and different geometries provide profitable portion control.

Hinged or two-piece options let you choose what best fits your operations. Designs that share common lids reduce items to purchase and store. Durable construction adds to productivity and aids with one-hand closure that keeps the line humming.

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MEDIA CORNER

With Joyce Appelman

WHAT WE’RE READING: WHAT WE’RE WATCHING:

Unfrosted

Unfrosted began as a joke from one of Jerry Seinfeld’s standup bits. Seinfeld has shared his love for the foil-wrapped breakfast pastry in various standup sets throughout the years and Netflix’s executives found the joke so funny that they gave Seinfeld $70 million to make it into a film with a star-studded cast that includes Melissa McCarthy, Hugh Grant, Dan Levy, and Christian Slater.

In 1963 Michigan, business rivals Kellogg’s and Post competed to create a cake that could change breakfast forever. The film stars and is directed by Jerry Seinfeld. Thanks to a couple of business bumbles from Post, Kellogg’s won, and the Pop-Tart became a breakfast icon.

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

Jang: The Soul of Korean Cooking (More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang)

by Mingoo Kang, Joshua David Stein, and Nadia Cho

Mingoo Kang, whose Hong Kong restaurant has a Michelin Star, presents three sauces (jangs) as the essential building blocks of Korean cuisine.

Gochujang, doenjang, and ganjang all begin with fermenting soybeans. “As with charcuteries, cheese, or wine, the character of jang is determined by time and place, and, of course, great human skill,” Kang writes. They make Korean cooking “one of the most intriguing and dynamic of the world’s culinary traditions. (I am biased, but also correct.)”

The book is divided into chapters on each sort of jang. (These jangs are traditionally produced by artisans or commercial enterprises; making them is not within the scope of this book.) They are often com -

bined in differing proportions, and Kang suggests creating a small pantry arsenal of blends to simplify cooking, since the sauces keep for long periods of time. (These jangs are traditionally produced by artisans or commercial enterprises; making them is not within the scope of this book.)

Soon you will be preserving vegetables in ganjang, dressing black noodles in an oniony doenjang, and enlivening chicken stew with gochujang. If you want to step beyond tradition dishes, Kang offers own creations, designed to showcase how versatile jangs can be in things like a ganjang granola, cacio e pepe enriched with ssamjang (a combination of of gochu -

continued on page 62

jang and doenjang), and a gochujang chocolate mousse. Intriguing and detailed.

Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey, and Lebanon

by José Andrés

Although José Andrés has won renown most recently for his courageous, essential work leading World Central Kitchen in human crisis points around the world, he first came to prominence with Washington, D.C., restaurants, Zaytinya among them.

Zaytinya draws its name from the Turkish word for olive oil. While it respects the traditions of the countries that inspire it, the restaurant and this book also display some of Andrés’ cheffy creativity, like a butternut squash hommos inspired by a Lebanese dish of pumpkin and tahini. The food is attractively presented but rarely so complex that it seems to have strayed from the home cooking traditions it is meant to represent. There’s a citrus and olive salad with the peppery bite of watercress, red lentil soup fragrant with garlic, simple buttery shrimp with dill, and even a mastic ice cream. Very doable.

Editor’s Note About Podcasts- Listen and subscribe wherever you get your podcasts, including on Apple Podcasts, iHeart, Spotify, Stitcher, Google Podcasts, Audible & more.

Hospitality Forward

Hosted by Hanna Lee and Michael Anstendig Hospitality Forward is a podcast for hospitality & travel professionals, where the hosts invite members of the media to share their insights and tips.

The hospitality & travel industry is now facing incredible challenges, and since they know the community is looking for support and solutions, they are providing ways of attracting the media spotlight that can help your business rebuild and prosper.

They interview the smartest, most accomplished journalists who cover hospitality & travel for some of the world’s leading outlets. And because they understand the power of media coverage, they’ll ask their guests to reveal their insider tips. They’ll explain how to get the word out about yourself and your business, how to handle media interviews, how to be a great media resource, and how to tell your newsworthy story in a compelling and authentic way.

By Sophia Maggio

HP SALES NORTHEAST BLENDS TRADITION AND TECHNOLOGY FOR AN UNBEATABLE QUALITY EXPERIENCE

Gone are the days when restaurants and foodservice kitchens could get away with cutting corners by purchasing the least expensive equipment available. In today’s culinary landscape, savvy diners have raised the bar in terms of expecting nothing but the best when it comes to their dining experience. This means that restaurants and foodservice kitchens need to invest in value rather than skimping on equipment to keep up with the competition and satisfy the ever-growing expectations of their dining customers.

Smart restaurant operators understand that while it may be tempting to cut costs by purchasing cheap equipment, in the long run, this can end up costing more in terms of repairs, replacements, and lost business due to poor quality. Savvy buyers understand that it’s not just about the price because in many cases, here are utility company

rebate programs that reduce those prices. The payoff often comes in the form of increased efficiency, productivity, and customer satisfaction, which can ultimately lead to higher profits and that Social Media reputation in the communities your restaurant serves.

The Henny Penny difference for many has been the technology and cost savings that come with the brand’s approach to oil filtration. Henny Penny eliminates long oil filtration times. With its exclusive low oil volume frying technology, operators can save 40% on oil usage without sacrificing food quality. Recently, Henny Penny introduced an industry game changer with its F5’s express filtration process. In just 3 minutes, this fryer completes the entire filtration process and brings the oil back to set temperature. That’s at least 25% faster than any other fryer on the market. By properly managing your oil with the F5, a restaurant operator could see

“Our goal is to deliver the highest quality Henny Penny equipment to our customers, install it, train their employees how to use it, and then offer on-going access to our in-house service technicians with fully stocked vans.” — Corey Meyers

the same profit boost as increasing sales by $86,000 each year. With $4,000 in annual oil savings and a 5% profit margin, the upgrade to a Henny Penny is made simple.

For operators from Philly to Maine, HP Sales Northeast offers a recipe of innovation, excellence and the support you need to grow. As an award-winning Henny Penny distributor, they pride themselves in delivering top-of-the-line products and exceptional service to their ever-expanding customer base. HP Sales Northeast is more than just a distributor - they are a family of dedicated professionals who are passionate about what they do. From a skilled sales team to experienced technicians, each member of their staff plays a crucial role in the continued success of the Northeast and New England’s restaurant and foodservice professionals.

“As we continue to grow and expand our reach, we remain committed to upholding the values that have guided us from the very beginning,” noted Corey Meyers, VP of Sales and Marketing at HP Sales Northeast. “Our focus on quality, integrity, and customer service sets us apart from the competition and drives us to constantly strive for excellence in all that we do. Whether we are working with a small local restaurant or a large-

scale commercial kitchen, our goal is always the same - to provide the best possible products and service to our valued clients.”

Notoriously “engineered to last,” the current Henny Penny product line features open fryers, combi ovens, holding cabinets, bun warmers, and other specific products “often pioneered for a national restaurant concept looking to roll out a solution across a national footprint of hundreds or even thousands of stores. Then a few years later, they’re available on the general market,” Meyers explained.

True to their slogan, Henny Penny takes an innovative approach to customers’ real-world problems. Meyers cited McDonald’s as an example: “When McDonald’s came to all the manufacturers back in the ‘90s and asked for a low oilvolume fryer, Henny Penny went back to drawing board and completely innovated their product.” These innovations persisted across their product line, cementing Henny Penny as something different in the playing field. And the result of their efforts? “The Henny Penny pressure fryer is like the Q-tip® or BAND-AID® of this product space,” Meyers said. HP Sales Northeast in many ways

continued on page 142

May has arrived! As we look around us seeing lush green leaves and new life blooming, juxtaposed with beautiful flowers blossoming everywhere, there are few vegetables as synonymous with spring as asparagus. In fact, the word “asparagus” comes from the ancient Greek word “aspharagos,” meaning “to spring up.” The ancient Greeks used asparagos to refer to any tender shoots picked from the spring earth and enjoyed when still young.

Ancient Asparagus

In ancient Greece, these tender shoots were consumed fresh during the spring season, and dried for use during the winter. In mythology, asparagus is associated with Aphrodite, the goddess of love and fertility, thanks to its delicious flavor and phallic shape.

THE ALMIGHTY ASPARAGUS

There is significant evidence that asparagus was found in ancient Egypt dating back to 3000 BC, though it was the Romans who began seriously cultivating it over 2,000 years ago thanks to Julius Caesar’s love of the delectable green stalk. In fact, the turn of phrase, “faster than cooking asparagus,” was coined by the great Emperor to indicate expedience.

The popularity of asparagus continued throughout the ages, though following the fall of the Roman empire, not much was written about it until the 16th century, where it has been documented that King Louis the XIV had special greenhouses built to grow his beloved asparagus. After the 16th century, asparagus began to be harvested as a crop, not only for its medicinal and aphrodisiac applications…and the rest, as they say,

is history.

Edible Flower(ing Stalks) - Taste the Rainbow

Asparagus, as we know it today, has existed for thousands of years, as well as its close relative, wild asparagus, both belonging to the genus Asparagus. Growing all over the world, both of these are stemmed flowering perennial plants, which we humans eat early in their growth season of April-June in America. The older the asparagus, the thicker the stalk, and the woodier and more fibrous it becomes.

Asparagus comes in a range colors: traditional green, unique purple, blushing pink, and highly prized white. While green asparagus is the original, like

many plants, the development of anthocyanins (antioxidants) is the determining factor in what gives purple asparagus its royal hue!

White asparagus, however, is a not white because of anything naturally occurring – instead, the asparagus becomes white through a process called ‘blanching’, whereby the majority of the plant and stalk is covered by soil to prevent exposure to sunlight. This, in turn, prevents photosynthesis from occurring, resulting in a lack of chlorophyll – and if there’s no chlorophyll, then there’s no green color!

Pink asparagus is a welcome mutant of white asparagus, where a particular antioxidant, rutin, develops in larger quantities, in part due to particularly iron-rich

Chef Maria Loi is an entrepreneur, Greek food ambassador and healthy lifestyle guru. The author of more than 36 cookbooks, she is also the host of critically acclaimed award winning series The Life of Loi on PBS, available to stream on Amazon Prime, Apple TV, PBS Passport, Roku, and Plex. The Life of Loi aims to build an inspirational, educational movement around the Mediterranean diet and lifestyle, and recently won the Telly Award for Best Online Series – Food & Beverage, as well as the TASTE Award for Best Chef in a Series for Chef Loi. Her Loi Food Products, a specialty brand built on traditional ingredients from Greece, includes frozen pies, pastas, botanical herbs, refrigerated dips, holiday cookies, and olive oil sold on QVC, at Whole Foods Markets, and in other stores. The namesake of Loi Estiatorio in the heart of Midtown Manhattan, she also has the Loi Specialty Shop at The Plaza Hotel. Connect with her on LinkedIn, follow her on Instagram and Facebook, and learn more about her food philosophy at loiestiatorio.com/chef-loi/.

soil. Rutin happens to be very good for the heart, so pink is an appropriate color! Like many other fruits and vegetables, different colors yield different flavor profiles. Green asparagus is grassier, purple asparagus is sweeter (and has a higher sugar content), and white and pink asparagus are nuttier and more earthy in flavor.

Good and Good for You

Though Asparagus is delicious, it was originally appreciated for its health benefits. In ancient Greece, Hippocrates used to prescribe asparagus for diarrhea and urinary issues, while the 2nd

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Trimmed and Peeled Asparagus Spears

century AD physician Galen (Galinos / Galenus) described asparagus as cleansing and healing. In general, this flowering plant was considered medicinal, and was even thought to be able to prevent bee stings and cure toothaches. It was also considered an aphrodisiac, having been attributed to Aphrodite in part due to its phallic shape, and was thought to stimulate the libido and increase male virility, amongst other effects.

And while the ancients may have missed the mark on the bee stings, they were right about the copious health benefits of this delectable plant.

Asparagus is an excellent source of essential vitamins and minerals, especially folate and vitamins A, C and K, as well as dietary fiber and important antioxidants like polyphenols (the same as what you find in olive oil) which may lower your risk of chronic disease, can help lower blood pressure, and regulate the digestive system. Remember, before adding anything to your diet, always ask your doctor.

Growing [up with] Asparagus

As a child, I was so surprised to learn how long it took for our asparagus crop to grow. It felt like years of waiting for anything to happen… until one day, I

saw the tips of the plant peeking through the ground one morning! I ran to tell my Papou (grandfather in Greek) what I had seen, and he told me to wait until after school and report back on what I saw, with an air of mystery about him… I left for school that day, anxiously waiting for the day to end so I could see to what Papou was referring. As I walked up the dirt road towards our house, I saw the same field I had seen hours before, now full of asparagus spears actively growing through the soil, at least sixinches high!

I ran to Papou and asked him how this could be – we had waited forever to see anything happen, and then in one day, we went from nothing, to a full field!

Papou told me that the way asparagus grows is an important lesson to be learned: in life, we must be patient and learn everything we can, absorb all the knowledge we can, and not jump at everything in our paths. Then, when we are ready, when classes are complete, and school is out, we must then jump at the opportunities in front of us and seize the day! Asparagus is patient when it grows, and so too must we be patient in our lives as we learn and grow.

Asparagus Tips

There’s no doubt you’ve likely seen asparagus spears at the market in various widths – some very thick and mighty, others more delicate and slender looking. While both have their merits culinarily, when selecting your spears, choose stalks that are firm but not hard – they should be supple, but not soft for almost the full length of the stalk. Much like when picking artichokes, you should look carefully at the leaves that form at the head: the most succulent asparagus will have tightly closed tips that are slightly purplish in color.

In discussing their culinary versatility, the sky is the limit when it comes to these incredible, edible spears. They can be grilled, roasted, sauteed, baked, steamed, boiled, poached, or eaten raw! The key is to peel the spears of the larger varieties, to remove some of the woody, fibrous skin, exposing the tender flesh beneath the tough exterior.

In Greek cuisine, we prefer to honor the integrity of the humble asparagus by simply grilling it, roasting it, or steaming it and dressing the spears with a healthy dose of extra virgin olive oil, a squeeze of bright lemon, and a sprinkle of spicy Greek oregano to accompany anything being served.

However, we also use the spears as crudité for our plethora of spreads, make sparagosoupa, asparagus soup, as well as add it raw in salads, into omelets and Greek style frittatas known as froutalia, and of course, into fresh spring pasta dishes along with other beautiful seasonal vegetables.

Hail the Spear…

No matter how you choose to highlight this jewel of spring, remember that the season is fleeting, and though in this modern world you can find asparagus yearround, absence makes the heart grow fonder when cooking and eating seasonally!

All photo credits are Chef Loi

Roasted Asparagus with Balsamic Drizzle

Grilled Red Snapper with Asparagus and Assorted Seasonal Vegetables

Grilled Asparagus Salad with Nuts, Grains, and Fresh Herbs

THREE AJINOMOTO PRODUCTS HONORED WITH 2024 FABI AWARDS

The Revel Eats Horchata Bites, the Revel Eats Guacamole Bite and Posada’s Cruncheros Spinach Artichoke Rolled Taco all took home honors for 2024

The Food & Beverage Innovation Awards (FABI Awards®) honor industry-altering products that shape what’s new and next for the future of food and beverage. The FABI Favorite Award provides special recognition for items that stand out among an already exceptional lineup of products exemplifying creativity, ingenuity, and the ability to expand menu options industry-wide.

The Revel Eats Horchata Bites from

Ajinomoto Foods North America (AFNA) was recently named a FABI Favorite through the 2024 National Restaurant Association (NRA) Show.

Limited to 10 awardees, the FABI Favorite award is given to products determined to be the most groundbreaking and influential of the year.

Revel Eats Horchata Bites offer the authentic horchata flavor so many consumers adore. Made with cream cheese and the traditional horchata ingredients of cinnamon, vanilla,

and rice flour, Horchata Bites are surrounded in a crispy oat breading. FABI judges were impressed with AFNA’s ability to master deep-frying while maintaining a soft interior. They also noted the “elevated and forward-leaning horchata flavor” and innovation of adapting a beverage into a snack.

Two other AFNA products won the 2024 FABI Food & Beverage award: the Revel Eats Guacamole Bite and Posada’s Cruncheros Spinach Artichoke Rolled Taco.

Guacamole Bites from Revel Eats put chips and guacamole all in one craveable bite, made with smashed avocados, diced tomatoes, onions, spicy jalapeño peppers, cilantro, and zesty lime juice in a crispy tortilla chip breading. FABI judges complimented the fresh, bright appearance of the guacamole, even after deep-frying. Cruncheros Spinach Artichoke Rolled Taco features a freshly made flour tortilla filled with spinach artichoke dip, made with cream cheese, parmesan, spinach, artichokes, and green chiles dipped in a batter that delivers a crispy and crunchy bite. The judges appreciated the unique flavor profile.

See the full list of FABI Award winners at https://www.nationalrestaurantshow.com/ fabi-awards.

Ajinomoto Foods

North America is your source for great global food, delivering flavor without the labor in appetizers, handhelds, sides, and entrées. Find online tools, websites, social media, apps, and more at AjinomotoFoodservice.com.

BILL LYNCH, PRESIDENT, SPECIALTY FOOD ASSOCIATION

It is absolutely crucial for chefs and restaurant operators to constantly seek out creative new menu ideas in order to stay ahead of their competition. By offering innovative and unique dishes, they can attract new customers and keep loyal ones coming back. This is why the Specialty Food Association Show at the Javits Center in Manhattan every June is so essential. The show provides a platform for chefs and operators to source the newest and most innovative ingredients from across the globe.

Bill Lynch has long been a force at the Specialty Food Association. He and his dedicated team go to great lengths to ensure that show attendees have access to the latest menu trends and ingredients. They travel to the far corners of the world to discover new flavors, products, and techniques that can inspire and elevate the culinary experience for restaurant-goers everywhere.

Once again, attendees should come prepared to taste, sample, and learn about the latest food trends, and be ready to think outside the box when it comes to menu planning. By networking with other industry professionals,

“The specialty food community is one of the most welcoming out there and the Fancy Food Shows feel like a familiar gathering whether it’s your first time or your 20th.”

attending workshops and demonstrations, and exploring the vast array of products on display, restauranteurs can gather inspiration and give them that competitive edge.

The annual New York City event features aisles and aisles of creative products. Total Food Service reached out to Bill to get his thoughts on how a restaurateur or foodservice professional could make the most of their trip to the Westside confab. TFS wanted to ask his advice on what’s expected in terms of new ideas at the 2024 edition.

What are the emerging food trends that manufacturers will be showcasing at the 2024 Summer Fancy Food Show?

At every Fancy Food Show, exhibitors surprise and delight us with unexpected yet highly compelling offerings; it’s one of my favorite parts of the Show, encountering the unexpected.

Snacking is having a moment – or several moments – as this category continues to dominate consumer spending. The innovation in this area is incredible to witness – from fusion flavors to surprising textures, and from healthy decadence to retro–inspired products that provoke nostalgia for childhood, there is something for everyone.

I also expect we’ll see two marketlevel trends show up throughout the Summer Show. The first is consumer convenience, boosting products like food bars, retail offerings like curated assortments, e-commerce, and beyond. The second is a “less-is-more” preference when it comes to ingredients, packaging design, and other product considerations.

In what ways can shopping at the Summer Show assist a Chef or food and beverage director in adding creative menu ideas to their establishment?

The Summer Fancy Food Show is specialty food’s premier product discovery event because of our scale, focus, and quality, and these characteristics make it ideal for Chefs and food and beverage directors to find both inspiration and tangible solutions. In terms of scale, the Summer Show is big, with thousands of exhibitors and products— but it’s not impossible for a Chef to visit each and every booth they think might have the ingredients or seasonings they have been searching for. We hear again and again from attendees that Fancy Food Shows feel energetic and exciting without being overwhelming – the perfect mix to discover and to get business done.

Bill Lynch

truly delicious items made with highquality ingredients by makers who care about quality.

Will there be any educational seminars or workshops offered during the event to enhance attendees’ knowledge and skills?

In terms of focus, Chefs and food and beverage directors shop at the Summer Show because they know that every manufacturer they meet on the Show Floor is producing specialty products and ingredients their patrons might love. There are no dietary supplements or personal care products at Fancy Food Shows, just in-demand flavors and innovative food and beverages that can elevate any menu.

Finally: the quality of Summer Fancy Food Show exhibitors. Every SFA member company must submit their products for evaluation to qualify to exhibit at the Show. For a Chef or food and beverage director seeking inspiration and creative menu ideas, our Show guarantees an abundance of

Yes, our team has developed a robust schedule of sessions and workshops that are open to all attendees during the Show. The new SFA State of the Specialty Food Industry research will be presented for the first time, our Trendspotter Panel will offer real-time trends analysis on the final day of the Show, and of course, lots of expert speakers from outside SFA will share critical ideas, data, and forecasts. Whole Foods Market CEO Jason Buechel is our keynote speaker, we’ll have a session with Kristen Kish, the new host of Top Chef, and many others.

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INTRODUCING KROWNE’S MOST INNOVATIVE CONFIGURATOR - B AR F LEX P RO !

This supercharged configurator revolutionizes the process of designing and customizing bar setups, offering an unparalleled level of flexibility and efficiency for businesses in the hospitality industry.

The BarFlexPro configurator empowers users to effortlessly create tailored bar layouts, considering specific space requirements, design preferences, functional needs, and overall design.

With a user-friendly interface and a vast array of customizable options, establishments can optimize their bar spaces for maximum efficiency and aesthetics, turning their dreams into reality!

Learn more about BarFlexPro on YouTube: https://youtu.be/Xi2y54rxpTA

Design and walk through your entire restaurant with Floor Designer

This innovative tool is a fully configurable design platform that empowers users to efficiently plan and optimize their restaurant and bar layout before it even exists.

Say goodbye to limitations and embrace a new era of design with Krowne’s newest feature: First Person View. This feature allows the user to immerse themselves into a digital walkthrough, giving them the ability to do more than just observe from the sidelines.

Floor Designer allows users to easily experiment with bar layout, seating arrangements, table placements, and overall spatial design to create the optimal and inviting bar or restaurant of their dreams!

Krowne’s integration of their configurators FridgeFlex and BeerFlex, helps elevate this cutting-edge configurator to a new level of versatility and adaptability. Users can now utilize Krowne’s patented drag and drop feature to place refrigeration, bars,

and furniture anywhere in the design with ease.

New Features Unlocked! See a First Person View of BarFlexPro in action now on Vimeo: https://vimeo.com/927274848

Krowne’s BarFlexPro configurator is stacked with tons of features for users to utilize while designing their

dream space.

Say goodbye to limitations and embrace a new era of design with Krowne’s newest feature: First Person View. This feature allows the user to immerse themselves into a digital walkthrough, giving them the ability to do more than just observe from the sidelines. The user is at the forefront, navigating every corner, and experiencing every detail they created firsthand.

Whether you’re conceptualizing a new layout or fine-tuning an existing design, this innovative feature revolutionizes the way you interact with your configured space.

AR Compatibility for Optimal Viewing! Watch how BarFlexPro integrates with Apple Vision Pro on Vimeo: https://vimeo.com/928094461

The innovation continues with the seamlessly integrated Augmented Reality (AR) technology!

BarFlexPro offers users the ability to visualize their bar or restaurant designs in the real world like never before. With AR compatibility, users can place virtual models of furniture, equipment, and decor elements directly into their physical space, allowing for precise planning and customization.

Whether you’re exploring layout options, experimenting with different themes, or showcasing potential designs, BarFlexPro’s AR compatibility ensures a seamless immersive design experience that’s unlike any other!

For more information, visit online at https://krowne.com/barflexpro/

BOOTH # 4031

By Sophia Maggio

SEASONED RESTAURATEUR MIRJAHANGIRY

CREATES RECIPE FOR SUCCESS WITH IMPECCABLE CUISINE AND A-LIST FOLLOWING

Elegant yet inviting, classic yet one-of-a-kind, Sei Less lets its menu do the talking. The Asian Fusion restaurant serves each dish with confidence and precision, attracting food aficionados across New York – and well beyond.

“We treat all of our customers the same: with care, consistency, and quality meals,” said Sei Less founder Dara Mirjahangiry. “Regardless of who’s at the table, it all comes down to the food.”

But the question remains: who’s at the table? The Manhattan-based restaurant welcomes any guest with an appreciation for innovative Asian cuisine, championed by Chef Allen Ma. Since the restaurant’s opening in 2022, however, it’s become a culinary destination for some of the world’s biggest celebrities: from A-list actors and musical artists to professional athletes.

Past diners include musicians Cardi B, Kevin Hart, Mark Wahlberg, 50 Cent, Travis Scott, Burna Boy, Jack Harlow, Ice Spice, and Latto, as well as NBA superstars James Harden and Jaylen Brown. After hours, travel-weary athletes seek fuel at Sei Less while traveling through town to play the New York Knicks and Brooklyn Nets.

Although Mirjahangiry acknowl -

edges Sei Less’ high-profile clientele, “we don’t put a huge emphasis on it,” he said. “With every guest, the goal is to provide a space where they can relax with a good meal, be themselves, and know they’re going to be taken care of. We pay attention to every detail, from the dishes themselves to the customer interaction, and always respect their privacy.”

Mirjahangiry entered the hospitality industry as a self-identified “foodie”, never expecting that his baseline passion for food would eventually connect him to celebrity dining culture. Originally from Iran, Mirjahangiry grew up in New Jersey and completed college in Syracuse, NY while working sporadic jobs in the hospitality industry.

“After college, I was selling mortgages and the economy was booming – but then 2008 hit,” Mirjahangiry reflected. “So, I pivoted to tech and started a real-estate website, called PostGradApartments, designed for recent college graduates looking for housing in new markets: primarily Boston, New York, and Chicago.”

Mirjahangiry ran the website for a couple of years before selling the company to one of his partners. Al -

continued on page 129

“With every guest, the goal is to provide a space where they can relax with a good meal, be themselves, and know they’re going to be taken care of.” — Dara Mirjahangiry

Dara Mirjahangiry’s Sei Less has drawn A-List celebrities to dine in like (clockwise from Top L) Kevin Hart, Mark Wahlberg, Fat Joe, and Cardi B.

USDA TAKES AIM AT SUGAR WITH NEW SCHOOL MEAL STANDARDS TO STRENGTHEN CHILD NUTRITION

Late last month, U.S. Department of Agriculture Secretary Tom Vilsack announced major steps to promote the health of America’s children through school meals. Nutrition standards for school meals will be gradually updated to include less sugar and greater flexibility with menu planning between Fall 2025 and Fall 2027. The Department arrived at these changes after listening closely to public feedback and considering the latest science-based recommendations from the Dietary Guidelines for Americans. The new rule continues the work of the Biden-Harris Administration to address both food and nutrition security.

K-12 schools serve nutritious breakfasts and lunches to nearly 30 million children every school day. These meals are the main source of nutrition for more than half of these children and help improve child health.

“We all share the goal of helping children reach their full potential,” said Agriculture Secretary Tom Vilsack. “Like teachers, classrooms, books, and computers, nutritious school meals are an essential part of the school environment, and when we raise the bar for school meals, it empowers our kids to achieve greater success inside and outside of the classroom. Expanding on this major milestone, the BidenHarris Administration will continue to partner with schools, districts, states, and industry to build on the extraordinary progress made to strengthen school meals.”

The final rule previewed today, is a significant step toward advancing the Administration’s national strategy to end hunger and reduce diet-related disease by 2030 set forth at the historic White House Conference on Hunger, Nutrition and Health in September 2022.

“These updates also make it easier for schools to access locally sourced products, benefiting both schools and the local economy.” — Cindy Long

“The new standards build on the great progress that school meals have made already and address remaining challenges - including reducing sugar in school breakfasts. These updates also make it easier for schools to access locally sourced products, benefiting both schools and the local economy,” said USDA’s Food and Nutrition Service Administrator Cindy Long.

For the first time, added sugars will be limited in school meals nationwide, with small changes happening by Fall 2025 and full implementation by Fall 2027. USDA heard concerns from parents and teachers about excessive amounts of added sugars in some foods, which factored into this new limit. Research shows that these added sugars are most commonly found in typical school

breakfast items. Childcare operators will also begin limiting added sugars in cereals and yogurts – rather than total sugars – by Fall 2025.

“The School Nutrition Association (SNA) appreciates that USDA is moving forward with more attainable, long-term nutrition goals that acknowledge the tremendous challenges schools face when working to adjust menus and gain student acceptance of healthier meals,” said SNA President Chris Derico, SNS. The School Nutrition Association (SNA) is a national, non-profit professional organization representing 50,000 school nutrition professionals across the country.

“Given research demonstrating that today’s school meals are the most nutritious meals students eat, it is critical that we financially sustain and operationally

support school meal programs,” Derico continued. “Further sodium and sugar reductions will require investments in staffing, training and equipment to expand scratch cooking. USDA and Congress must ensure schools, grappling with rising costs, labor shortages and procurement issues, have the support and funding needed to successfully implement these new rules.”

Schools can continue to offer flavored and unflavored milk, which provide essential nutrients that children need, such as calcium, vitamin D and potassium. There will be a new limit on added sugars in flavored milk served at breakfast and lunch by Fall 2025. Thirty-seven school milk processors – representing more than 90% of the school milk volume nationwide – have already committed to providing nutritious school milk options that meet this limit on added sugars.

Sodium

Schools will need to slightly reduce sodium content in their meals by Fall 2027. In response to public comments, USDA is only requiring one sodium reduction, and not the three incremental reductions that were proposed last year. This change still moves our children in the right direction and gives schools and industry the lead time they need to prepare. The sodium limits in this final rule will be familiar to schools, as they were supported by leading school nutrition and industry stakeholders during previous rulemaking activities in 2017 and 2018.

Whole Grains

Current nutrition standards for whole grains will not change. Schools will continue to offer students a variety

RATIONAL WINS ENERGY STAR PARTNER OF THE YEAR AWARD

RATIONAL, the leading manufacturer of intelligent cooking equipment for commercial kitchens, is proud to announce that it has received the 2024 ENERGY STAR Partner of the Year award from the U.S. Environmental Protection Agency.

“Receiving the ENERGY STAR Partner of the Year Award is a tremendous honor for everyone at RATIONAL. It’s a testament to our unwavering commitment to energy efficiency and water conservation, core principles that guide our product development and company ethos,” said Jim Lund, Director of iCombi, Product Management at RATIONAL.

“I’m incredibly grateful for this recognition and proud to accept it on behalf of the talented team at RATIONAL. This award fuels our motivation to continue innovating and pushing the boundaries of what’s possible in our industry, always with sustainability at the forefront of our minds.”

Each year, the ENERGY STAR program honors a select group of businesses and organizations that have made outstanding contributions to energy efficiency and the transition to a clean energy economy. ENERGY STAR award winners

lead their industries in the production, sale, and adoption of energy-efficient products, homes, buildings, services, and strategies. These efforts have saved more than 5 trillion kilowatt-hours of electricity over the past 30 years.

In giving the honor, the U.S. EPA recognized RATIONAL for several distinctions and activities:

• Certifying more than a dozen new combination oven models to the updated ENERGY STAR commercial oven Version 3.0 specification.

• Providing invaluable technical input during the ENERGY STAR specification development process, at standard-setting committee meetings, and continual feedback on the ENERGY STAR publicfacing materials featuring commercial oven products.

• Promoting the ENERGY STAR label and messaging across multiple social media outlets and videos with chefs.

• Extensively training employees, kitchen designers, distributors, utility partners, and retailers about the use and

benefits of ENERGY STAR certified products and offering their certified products for use in test kitchens.

“I congratulate this year’s ENERGY STAR award winners for their innovation and leadership, in delivering costeffective energy efficient solutions that create jobs, address climate change, and contribute to a healthier environment for all,” said EPA Administrator Michael S. Regan.

Read more about RATIONAL’s commitment to energy savings online at https:// www.rational-online.com/en_us/experience/rational-magazine/energy-saving/.

RATIONAL is the world market and technology leader in the field of hot food preparation for professional kitchens. Founded in 1973, the company employs more than 2,500 people worldwide. RATIONAL is listed on the Prime Standard of the German Stock Exchange and is included in the SDAX.

To learn more about RATIONAL products and ser-

vices, attend a RATIONAL Live event to see how RATIONAL products help commercial kitchen operators do more with less space, waste, energy, cost, and stress.

ENERGY STAR is the governmentbacked symbol for energy efficiency, providing simple, credible, and unbiased information that consumers and businesses rely on to make well- informed decisions. Since 1992, ENERGY STAR and its partners helped American families and businesses avoid more than $500 billion in energy costs and achieve more than 4 billion metric tons of greenhouse gas reductions. More background information about ENERGY STAR’s impacts can be found at energystar.gov/impacts.

BARCELONA’S ALIMENTARIA & HOSTELCO WELCOMES GLOBAL FOODSERVICE COMMUNITY

The on-going challenge of finding that spark to keep dining patrons coming back is to say the least a challenge. By carving out the time to visit trade shows in other countries, American chefs and restaurant owners can re-energize both their menus and minds.

From cutting-edge products and services that are shaping the future of the culinary world, the recent Alimentaria & Hostelco show in Barcelona, Spain provided that opportunity.

From innovative kitchen equipment to exotic ingredients sourced from farflung corners of the globe the bi-annual event enabled guests’ insight into global culinary trends. The show’s exhibit floor aisles featured ingredients and techniques, as well as an opportunity to build relationships with international suppliers and industry professionals. By meeting with chefs, restaurateurs, and suppliers from around the world, American culinary professionals that visited the Barcelona show were able to forge meaningful connections that will lead to new partnerships, collaborations, and business opportunities.

In addition to show bursting with new ideas, the city of Barcelona offers a restaurant or foodservice professional, a wealth of culinary experiences that can broaden their knowledge, inspire their creativity, and enhance their skills in the kitchen. Barcelona is renowned for its vibrant food scene, featuring a mix of traditional Catalan dishes, innovative fusion cuisine, and a diverse array of fresh, high-quality ingredients.

Barcelona is a fascinating and simple city to tour. It’s easy to navigate via subway. The trip from the airport after a high from the US is closely: think La-

continued on page 86

continues to pioneer its’ consistent cooking solutions globally

U.S. brands including Vollrath have cooking solutions including Pujadas that have yet to make their North

TFS publisher Fred Klashman (L) was among a large press contingent from across the globe invited to the event.

Robot Couple brought creativity to healthy menu solutions to the Barcelona show

American debuts

Italian flour manufacturers used the show to battle for market share

The Spanish approach to trade show sales includes a full sit down sampling booth visit

The King of Spain Felipe VI (C) toured The Barcelona Show

Specialty pizza continues to evolve as a staple menus everywhere

Petit Forestier who have made a splash in NYC with their purchase of Mendon Leasing debuted new electric and hybrid transportation solutions

RATIONAL

Guardia to Manhattan in terms of time and distance. What makes it unique is somehow Barcelona’s city fathers limited most buildings to 4 stories. So, with that, the sun shines on its plazas where locals are outside in cafes all day.

Other than Vancouver, it’s hard to think of a city that has both the mountains and a beach to enjoy. The pace of life is fascinating with a daily siesta still a part of the culture as well as dinner typically not served until after 9 pm.

The show drew some 100,000 visitors from more than 120 countries, establishing it as a leading European platform. The major challenges and trends in the industry, such as functional foods, sustainability and AI, were addressed in more than 350 educational activities and demonstrations by 700 prestigious experts and chefs.

Farm to table takes center stage with the city’s bustling markets, such as La Boqueria, offer a treasure trove of fresh fruits, vegetables, meats, and seafood that can inspire new dishes and flavor combinations. By sourcing ingredients from local vendors, chefs can ensure the highest quality and flavor in their dishes while also supporting the local economy. Additionally, a trip to Barcelona can expose a chef to a variety of culinary techniques and traditions that they may not have encountered before. Catalan cuisine is known for its use of bold flavors, such as garlic, olive oil, and saffron, as well as its emphasis on slow cooking methods like braising and roasting.

This year’s edition of Alimentaria Premium offered visitors to the show the opportunity to sample of top-quality delicatessen products. This included canned fish, seafood and vegetables to Iberian cured meats, ready meals, breads, cheeses and ice cream - from nine leading companies. Among the highlights of Alimentaria Premium was Europastry’s high-end glass bread, mollete and 100% wheat loaf. Ahumados Domínguez offered its smoked salmon sashimi and a Suprême desalted cod. Caprichos del Paladar brought a new twist to its canned vegetables from the Murcian market garden, with its innovative Burgood, a 100% vegetable artichoke burger. Don Bocarte, known for their Cantabrian anchovies, presented

two products from its La Cocina de Don Bocarte range: Galician octopus cooked in its own juice and Cantabrian cuttlefish croquettes in their own ink with a mild aioli core.

There’e no question that pork of all kinds is a priority on Spain’s menus. Jabu, the Joselito brand specializing in Iberian ham and cured meats from Jabugo (Huelva), showcased its 100% Iberian ham and as well as 100% Iberian acorn-fed pork loin. La Brújula displayed its canned fish and seafood, such as Sardines del Xeito and pickled mussels. It also showcased the extra virgin olive oil picual and manzanilla with which it makes its specialties.

Quesería La Antigua brought specialties including Sheep’s cheese in cubes, aged and cured sheep’s cheese with tartufo. French Rougié debuted new specialties, including duck confit crumbled meat and wild scallops from France.

The show’s aisles were bursting with menu innovation. “Upgraded meat”, a cholesterol-free chop is created with lean meat onto which vegetable fat is “printed”, containing omega 3, vitamin D and magnesium thanks to Cocuus 3D technology made its debut. Vicky Foods BIO fruit smoothies enriched with collagen and vitamin B to maintain the skin and muscles and provide protection against oxidative stress created a buzz. Tentorium Energy’s garlic and parmesan-flavoured seasoning is also a nutritional supplement (43% protein).

Wovo, is an alternative to dairy and plant-based drinks made from egg whites. The show’s plant-based included a dehydrated vegan burrito filling (Nuveg), strips of lamb made with pea, wheat and soy proteins (PLNT) and the plant-based bacon and foie gras made by Foodys. New flavors included Eurocaviar’s fruit spheres with mango, raspberry and citrus fruits, Gaudea’s artisan gin made from arbequina olives and coriander seeds and Bubble Tea’s green tea with fruit jelly bubbles that explode in the mouth. There were also creative solutions including a Kit Kat that can be spread or eaten as a cereal, a ham or broccoli appetizer in chip format made by Snack’in For You and acrunchy-textured snack that’s high in protein made

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Creative local fare jammed the show aisles

Leading Spanish chefs highlighted an extensive cooking demo schedule.

The country’s national dish paella was on display throughout the show.

The Barcelona ‘24 event featured one of the world’s most extensive selections of olive oils and olives.

El Pozo’s booth featured pork solutions at a number of different price points.

European companies including Parmigiano Reggiano displayed their latest menu solutions

Each of the Spanish states including Catalonia displayed their latest wares.

The show had a number of creative booths.

by Gala Foods solely with eggs.

The 2024 edition of the Alimentaria & Hostelco show was truly an international edition. The Barcelona show hosted 2,300 Spanish exhibiting companies and another 900 international exhibitors. It’s a staggering number that is the result of the show creating a marketplace for both restaurant and foodservice buyers as well as retail/supermarket purchasers. It would certainly be a challenging task to replicate in North American, given the volume of broadliner distributor shows that vendors need to support.

In addition, the Spanish model includes the collaboration of each of the country’s states. All the Spanish autonomous communities were represented, headed by Catalonia, Andalusia, Castile and Leon, Valencia and Galicia. Many of those areas have become significant players on the world stage. With that the Catalonia region recently staged its own event in Miami, Fl.

The show’s growth in the kitchen equipment and supply sector came as a result of the leadership and vision of Welbilt’s Pere Taberner. “Barca24” placed an emphasis on what Europeans refer to as Horeca (HOtel, REstaurant and CAtering). The event merged the exhibition offerings of Hostelco, the International Show of Equipment and Machinery for Restaurants, Hospitality and Food Service, with Restaurama, the Alimentaria show specializing in food service. In addition, a new Coffee, Bakery & Pastry section and the Catering in Collectivities area, with their respective spaces for dynamization, was added added to this large area which will occupy three pavilions of the Gran Vía venue.

After Spain, the country that occupied the most exhibition space was Italy, followed by Turkey, China and Hong Kong, Poland, Portugal, France, Belgium, Germany, the Netherlands and Argentina. The return of Asian companies, led by China and Hong Kong, and with a large representation from Taiwan, Thailand and South Korea, stood out.

In order to maximize its global presence, the event launched a chef buyer invitation program, that brought together more than 2,200 importers, distributors, directors and high-level pur-

chasing managers. Of these, more than half were international, from 98 countries - with the United States, Mexico, China, Portugal, the United Kingdom, Colombia, Canada and South Korea leading the way. Among the companies visited the show were Walmart, Heb, Fresh Market and José Andrés (USA), Grupo Abascal (Mexico), City Super and Bidfood (China), Sodexo (UK) and Metro (Canada).

Alimentaria & Hostelco 2024 was built to enable industry professionals to glimpse into the food and hospitality industry of the future. Hundreds of new innovative products, many created in response to consumers’ concerns about their health made their debut. They included functional foods such as a cutlet enriched with Omega 3 and vitamins thanks to 3D technology and an alcohol-free beer with proteins designed for muscle recovery. There were also a number of plant-based novelties and a wide range of products with extra protein: from meat pork products to sliced bread and ready meals.

The Horeca Hub was a bevy of activity. It offered an extensive multidisciplinary and experiential area that will disseminate key content for the sector, such as sustainability, digitization, attracting talent and internationalization. With the help of 150 top chefs and experts in gastronomy and catering, it featured collaborative robots, capable of making decisions, will transform the restaurants of the future. The content programs led by the Cruise Line International Association (CLIA), Foodservice Consultants Society International (FCSI) and the participation of professionals linked to the European Foodservice Summit (EFSS) reinforced the international dimension of the event in the restaurant and hospitality industry.

The Alimentaria Hub, brought together more than 200 experts in management, entrepreneurship and marketing. It focused on new market trends, with an emphasis on sustainability and health and wellness Highlights included sessions such as those featuring chef Ferran Adrià and nutritionist and influencer Carlos Ríos as well as the exhibition of the show’s 300 most innovative

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Culinary artistry is brought to a new level in Spain

Award winning chef Peio Cruz

Pere Taberner of Welbilt has had a major impact in attracting the world’s. restaurant food service equipment manufacturers to the show. Chef Astor Lopez Martinez

The intricacies of Spanish gastronomy were on display

Noted chef Joan Roca drew a large throng of his dedicated fans Beer Master Estrella Galicia

Top chefs from across Spain competed at the biannual Barcelona event.

LEGENDARY P.J. CLARKE’S DEBUTS EXPANDED OYSTER BAR CONCEPT

By Jackson Hart

Established in 1884, P.J. Clarke’s has long been revered as a staple of the Manhattan dining scene. Boasting one of the oldest bars in the city, alongside an iconic menu famous for its burgers, and now oyster selection, the restaurant – or better yet, institution – continues to exude refined, classy, timeless vibes. Now, as P.J. Clarke’s prepares to debut its newest addition to its flagship downtown On The Hudson location, a custom-designed oyster bar, Blueprint explores the inspiration behind the installation, and the work that went into its design and outfitting.

Phil Scotti, a long-time New York City-based restaurateur, acquired P.J.

Clarke’s alongside business partner

Arnold Penner in 2002 after realizing the brand’s strong potential. Drawing on his roots in the seafood industry, Scotti installed small-scale oyster bars

The Operator

Phil Scotti, Owner

PJ Clarke’s, New York, NY

The Equipment & Supply Dealer

Bobby Weir, Project Manager

Singer Equipment Paterson, NJ

The Designer

Vince Celano, Principal

Celano Design, New York, NY

in a few of the chain’s locations, and following their success, decided to pursue the same concept on a greater scale. Hoping to also capitalize on the brand’s legacy, the new oyster bar will draw on nautical, classic, and modern influences as drawn up by Celano Designs to create a truly immersive and interactive space complete with a seafood display, an impressive wood-fire stove, and cozy finishes. Designed to encourage conversation and socialization and replete with small finishes to evoke the feel of a dock, the bar offers guests an unrivaled view of both the Hudson River, and of P.J. Clarke’s stellar culinary team as they prepare food.

With help from Singer Equipment and a team headed by Bob Weir, Celano’s plan and Scotti’s dream came

together. While the space’s assembly required some innovative installation techniques and imaginative design, Weir helped milk the most space out of the former ghost kitchen. What remains is a first-class space that pays homage to P.J. Clarke’s long-standing roots, all the while serving up fresh, delicious oysters with a view of the Hudson.

Phil Scotti’s Approach

I’m proud to say that I’ve been in the business for as long as I can remember, since my father worked in the supermarket industry and used to occasionally take me with him on early-morning trips as a child to Dock Street in Philadelphia to buy fish and

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The new PJ Clarke’s Oyster Bar & Grill space offers an inviting and comfortable space (main) with culinary treats like Oysters Rockefeller (top L) and Top Neck Clams Casino (R) as well as a slew of offerings prepared in their Wood Stone Hearth Oven at the center of their food prep area.. (Food Photos by Ashley Sears, others courtesy of PJ Clarke’s)

seafood. We’d walk across the street into these older red-brick buildings, and in the basements would be all these guys shucking oyster after oyster. I remember they had a little hole-in-the-wall fireplace and come lunchtime, the guys would throw some oysters in there. Really, I’ve always loved oysters. The coming bar at our On The Hudson location downtown plays, in part, homage to those fond memories of growing up around the Philly docks.

We’ve actually served oysters at P.J. Clarke’s for quite a while –about two years after I bought the brand, we installed a small-scale oyster bar across from the main bar at our Third Ave. location, which did well enough to get us to install similar bars across all of our locations. The new oyster bar at our iconic downtown location is a much bigger project, and I decided, on a larger scale, to add another facet to the menu and to show people more than just eating them raw.

That being said, making sure that we source the freshest possible oysters is paramount to the bar dining experience. Most of our product comes from Island Creek, our primary suppliers, and we only buy East Coast oysters. It doesn’t make sense to eat seafood, especially mollusks, that have been out of the water for three to four days. We also do not keep more than six or seven different oyster variants on the menu at a time, since they don’t sell – we’ve usually got four to five on offer per day, and we sold more than half a million last year, so the strategy works really well for us.

The entire experience is designed to be really interactive and engaging for our guests, who, seated at the bar, should enjoy a front-row seat to the spectacle. We’re putting in a pizza oven, designed to cook different pizzas topped with oysters and bake clams and oysters with different, unique toppings, which will be the centerpiece of the bar itself. We’ve also hired shuckers that are person -

able, and we’ve really trained them to interact with the bar guests while shucking and cooking, so that people can marvel at their food being prepared before their eyes. It’s fun!

From an economic standpoint, the oyster bar really makes sense. With labor costs soaring in the post-pandemic economy, I’m always looking for ways to confine labor to the things that really sell, like oysters. They’re classy and timeless: people come to

eat a half dozen, and people come to eat five dozen, but they never go out of style. The smaller-scale bars we installed at some of our other city locations have been performing well following COVID, so the oyster bar at On The Hudson is a cost-effective addition to our portfolio.

The pandemic helped us trim down our business to what was working best, but it was also really a show of the strength of P.J. Clarke’s as a brand. It

hasn’t been easy, though. Battery Park, before the pandemic, used to welcome more than 35,000 office workers a day; today, it gets about 60% of that, and even fewer on hybrid Mondays and Fridays. Nevertheless, we’ve got a great advantage location-wise: we’re located near some of the city’s most popular attractions, and our extensive seating both indoors and outdoors by the Hudson River lends itself incredibly well to eating seafood. The brand’s timelessness is, really, what inspired me to purchase P.J. Clarke’s in the first place. I used to ask people “What restaurant do you still go to that you went to five years ago?” and the answer would always be P.J.’s. With the new oyster bar at On The Hudson coming online soon, there’s no slowing us down!

The design and construction teams, and everyone else involved with the project, were all amazing. I’ve worked before with Fred Singer and his equipment team – Fred’s truly a gentleman, honest and fair, and just a great guy to work with. The same can be said for Vincent Celano of Celano Designs, who I’ve also worked with on a few prior projects – he knows just how I like to do things. I envisioned a square or round bar to allow guests to intermingle and observe the food preparation, and wanted the oysters to be served in specially stylized baskets just like the ones on the docks – and he brought this to life. Serving oysters is pretty easy – the challenging part of the bar design conceptually was prioritizing the interaction. The space is made to encourage guest participation, since one of the fundamental jobs of a restaurant is, really, to help people socialize.

Celano Design’s Approach

We’ve worked with Phil Scotti and P.J. Clarke’s before, and as always, it was a delight. He’s always really hands-on and involved in his projects,

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The pizza and other dishes cooked in PJ Clarke’s stone hearth oven from WoodStone contain a distinct flavor with an evenly baked finish due to the refractory stone and gas flames from the stone hearth’s baking chamber.

and his vision was perfectly oriented towards the preservation of P.J.’s classic feel and status as a long-time staple of the New York City dining scene, and the prioritization of the guest experience. To help maintain the vibe of a restaurant that every guest feels like they’re coming back to after years, we blended nautical, modern, and classic design elements to create a timeless, yet updated feel. The iconic On The Hudson location is located at Brookfield Place in Manhattan’s Battery Park City, and the nearly 1,900 sqft. oyster bar installation promises to boast spectacular views of the Hudson River, hence its namesake.

To draw on the site’s nautical influences, we wrapped the entire venue in a cozy whitewashed brick wall, adorned with worn oak wood tongue-and-groove wall planking to create an atmosphere almost reminiscent of a seaside cottage. To play

off of this concept, we’ve hung nautically-themed lighting installations throughout the space, alongside rustic, hand-written signage that displays the location’s daily specials and oyster offerings. With a few antique mirrors, we intended these design elements to seamlessly combine different styles into a single, cohesive space.

The bar space serves as an extension of this feel, with seating available in the form of bar stools coated in navy blue or cognac-colored leather, as well as P.J. Clarke’s signature channeltufted banquettes. The large oyster bar installation, with navy-blue tiling to match the seating, is undoubtedly the centerpiece of the entire space. Its main feature is a massive woodfire oven, made from blackened metal with brass detailing, that will engage guests with tantalizing hints of every sensory aspect involved in cooking. Above the oven is a decorative bottle

display, with shelving assembled from oak wood and brass, and whose illumination casts a warm, inviting glow over the bar’s seating area. With classic black-and-white tile flooring and a custom neon sign framed overtop, the oyster bar is a perfect installation to the ageless and renowned P.J. Clarke brand.

Bob Weir’s Approach

As a part of the Singer team, I’ve had the pleasure of working with Scotti and his team at P.J. Clarke’s for more than seven years now, and since then, they’ve always placed customer experience at the forefront of what they do and the food that they serve. Our marching orders as far as the bar’s design was to create something that combined functional and necessary equipment as far as staff workload was concerned with that ‘wow factor’ that guests expect when they dine at

P.J.’s. Our biggest hurdle was probably finding enough space at the shucking counters to make sure that the guests could watch comfortably, and that the chefs could work efficiently.

Walking into the oyster bar, you’re definitely hit with that immediate sense of ‘wow factor,’ which really comes from the bar installation itself, but also the combination of many other crucial elements, like top-notch equipment, an impressive color scheme, and the room’s overall presentation. The first thing you see is the huge pizza oven behind the bar, enclosed in a vertical display and framed by a large liquor bottle display, and the two huge seafood displays that form a large portion of the shucking counter. This was very intentional on the part of the design team and Scotti – the room was designed

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The efficient layout of PJ Clarke’s central food and beverage prep area allows customers a front row seat of their delicious meal coming together. (Food photo by Ashley Sears)

to give patrons an impressive and interactive sense of what the space is all about: oysters!

What patrons can’t see is all the work that went into transforming the space into the magnificent oyster bar that it is today. The kitchen, which is located in the back out of the guests’ eyeshots, was a complete new-build. The previous tenant was actually a ghost kitchen, and they also maintained a smaller back-bar area to cater to private guests. Part of the transformation of the Brookfield location was tearing down the wall separating these two rooms to create something bigger, and bolder. With the extra space afforded by the small-scale demolition, we were able to have enough room to install the centerpiece woodfire oven while making sure that the entire process remained up to code. That wall removal was definitely the critical part of the entire restaurant’s conceptualization! Without it, there’s

no way we would’ve been able to complete the bar installation and seating to the scale that Scotti dreamed up. A lot of the concept revolved around being able to pass between the two spaces – the oyster bar and the traditional restaurant – seamlessly, to provide guests with a unique experience on every visit.

So much of the process was made possible with help from our general contractor, TriStar Construction. I’ve worked with them on a few other projects, and they were really the central cog holding everything together and coordinating the entire process, from delivery to scheduling. Brooklynbased Carts Food Equipment was also hugely instrumental in helping design the preparation space required by the oyster shuckers. We sat down with P.J.’s executive chef, and asked him exactly what he was looking for equipment-wise. Usually in these situations, we ask people what they

want and tell them what, of that, we can do. Thankfully, Carts was able to complete the design almost exactly as imagined, which was fantastic. While the venue is big, once you factor in the seating, the bar top, the food preparation space and displays, and functional workspace, things get tight quickly – Carts was really able to squeeze out the most workable space as possible, which was fantastic.

The construction process entailed a few hurdles that we needed to overcome. A challenge we faced was helping the restaurant adhere to food safety precautions, which require that oysters and other raw seafood products stay on ice or cold at all times. Part of this meant that we needed to run FreezeGard along the length of the shucking counter, which was considerably difficult since the countertop material is quartz. Thankfully, with help from Brenmar Inc., we were able to meet the chilling demands. The

countertop installation itself was also difficult, but by cutting the stone into separate sections, Kitchen Dynamics facilitated its installation and welding easily. Finally, we needed to deal with the work constraints imposed by Brookfield Place, which aside from hosting P.J. Clarke’s is also home to corporate office spaces for Fortune 500 companies and one of New York’s biggest malls. We were assigned very specific and strict hours during which to work, since much of the installation process involved noisy work like welding. TriStar, our general contractor, did a great job helping facilitate the schedule to ensure we worked within our limits.

The installation of the oyster bar at On The Hudson ushers P.J. Clarke’s into a new era of culinary excellence, and is a significant step for the brand itself. Facing the radically changed economy and work-life philosophy of downtown New York, Scotti’s push to expand is a testament to the resilience of P.J.’s, and of the industry as a whole. It’s clear that the veteran restaurateur has great faith in his newest project – the space he imagined up, which draws inspiration from his own childhood on the oyster docks and from its proximity to the river, is a stunning amalgamation of timeless nautical elements and modern finishes, and boasts an impressive wood-fire oven and themed bar.

With help from long-time partners Celano Designs and Singer Equipment, Scotti’s dream became a reality. Today, the space serves as a crown jewel in the downtown dining scene; with an interactive bar, an engaging team of shuckers, and an unparalleled water view, P.J. Clarke’s new On The Hudson oyster bar is not to be missed.

NYC HOSPITALITY ALLIANCE’S BASH FOR THE BOROS TAKES OVER TAO MANHATTAN

Late last month, 800 hospitality industry leaders were joined by civic, government, and business leaders at our New York City Hospitality Alliance’s Bash for the Boros, held this year at TAO Downtown in Manhattan. At the gala, New Yorkers celebrated the vitality of the restaurant and nightlife community and all its important contributions to the City of New York.

Among the event’s entertainment, The Alliance showcased its recently released District Dining Guide that highlights NYC Council Members, Borough Presidents, and citywide elected leaders’ “go-to” restaurants and dishes in their districts, such as Mayor Adams’ choice of Uptown Veg in Harlem and Bash attendee City Council Speaker Adrienne E. Adams’ pick, The Door restaurant in Jamaica, Queens.

We used the backdrop of the Bash for the Boros to make a major announcement that after serving as President of the NYC Hospitality Alliance, Melba Wilson of Melba’s Restaurant in Harlem, has completed her impactful term, and the organization’s Board of Directors elected hospitality industry veteran Bill Bonbrest to serve as the next President. Melba will become President Emeritus and continue to serve on the NYC Hospitality Alliance’s Board of Directors.

We’re deeply grateful

We are forever appreciative for Melba [Wilson]’s leadership, friendship and dedication to the hospitality industry.

to Melba Wilson for her incredible contributions serving as President of the NYC Hospitality Alliance over the past five years. Melba’s powerful commitment to our organization, the hospitality industry, and New York atlarge cannot be overstated, especially her unwavering service throughout the Covid-19 pandemic. We are forever appreciative for Melba’s leadership, friendship and dedication to the hospitality industry. We’re beyond fortunate to have restaurant and nightlife veteran Bill Bonbest elected as our next President to carry on Melba’s traditions,

while leading our organization in his own vision and further uniting our industry. This is an occasion to say, ‘Cheers!’”

The Bash is an interactive celebration with no formal seating like most galas. Instead, top NYC restaurant, bar, and nightclub owners, operators, and workers, leading hospitality industry product and service providers, government officials, and civic and business leaders freely mingle as they enjoy savory bites, libations, sweet treats, music, and unique entertainment experiences with the New York City twist.

We simply can’t say enough about Melba’s contributions to the Alliance and our industry and I want to share her thoughts: “It has been a tremendous privilege to serve as President of the NYC Hospitality Alliance, a role that I am deeply grateful for, When I was elected in 2019, none of us could have foreseen the challenges that the Covid-19 pandemic and social unrest would bring in the following year,

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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. Learn more at https:// www.thenycalliance.org/

Alliance Executive director Andrew Rigie gave outgoing President Melba Wilson a special sendoff

Long time Alliance supporter Andrew Halper of I. Halper

A record crowd was on hand to celebrate The Bash for The Boros.

The KI Law team helped to create the lively atmosphere.

WHAT THE FEDERAL PREGNANT WORKERS FAIRNESS ACT MEANS FOR HOSPITALITY EMPLOYERS

Your employee has just advised they are pregnant, and they need some help getting their job done. What do you do? According to the recently-implemented federal Pregnant Workers Fairness Act (“PWFA”), the answer is simple: “sure, how can we help you?”

Employers across the country have long been required to provide reasonable accommodations to pregnant employees with pregnancy-related limitations to assist them in performing the essential functions of their jobs. The PWFA provides a mechanism for these employees to receive

workplace accommodations.

The conventional wisdom has been to request medical certification of the need for accommodations, whether in the form of job modifications, extra breaks, time off or otherwise. The stakes have now changed in light of final regulations issued by the U.S. Equal Employment Opportunity Commission (EEOC) on April 15, 2024, which are set to take effect on June 18, 2024 (the “PWFA Regulations”).

Restrictions on Requesting Supporting Documentation

Primarily, the PWFA Regulations center around restrictions on request-

ing paperwork from the pregnant employee to support the need for accommodation. The PWFA Regulations indicate that documentation is generally not required to support an accommodation, and employers may only do so when it is reasonable under the circumstances to determine whether the employee needs an adjustment or change at work due to a limitation caused by their pregnancy, childbirth, or related medical conditions (a “Limitation”).

Per the PWFA Regulations, it is unreasonable for employers to ask for documentation from pregnant workers:

Valerie Bluth is a Partner in the Labor & Employment Group at Ellenoff Grossman & Schole LLP. For more than fifteen years, Ms. Bluth has exclusively represented and advised clients in employment-related matters, with a particular focus in the hospitality industry. Above all, Ms. Bluth works tirelessly to ensure clients are in compliance with an everchanging landscape of federal, state and local employment laws, especially with respect to pay practices, employment policies, and leave and accommodation management, and to devise practical solutions for any employment problems that might arise. Ms. Bluth can be reached at (212) 370-1300 or vbluth@egsllp. com.

- When the Limitation and the adjustment or change at work needed due to the Limitation are obvious, and the employee confirms such need.

- If the employee seeks any of the following due to their pregnancy: (1) carrying or keeping water near for drinking, as needed; (2) taking additional restroom breaks, as needed; (3) sitting, for those whose work requires standing, and standing, for those whose work requires sitting, as needed; and (4) taking breaks to eat and drink; :

- If the company’s policies already allow other workers to get the accommodation without paperwork; and

- For accommodations related to lactation and pumping at work.

Essentially, the PWFA Regulations instruct employers to ask themselves “do I really need documentation to evaluate this accommodation request?” If so, employers may request reasonable documentation, meaning the minimum documentation sufficient to confirm the Limitation and describe the change or adjustment at work needed due to the Limitation. Merely stating the accommodation is necessary is sufficient.

This is a marked departure from the reasonable accommodation procedures under the Americans with Disabilities Act and ancillary state and local laws, where employers are permitted to seek medical documentation that shows both that an employee has a disability and that specific accommodations are medically warranted.

New York City employers should already be familiar with these restrictions - under the city’s version of the PWFA, employers may not request documentation from a physician to support the need for accommodation unless the employee is requesting time off from work or to work remotely.

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ELEVATING PICKLEBALL CENTERS WITH FOODSERVICE PROGRAMS: A RECIPE FOR PROFIT MAXIMIZATION

Pickleball, a unique and dynamic sport blending elements of tennis, badminton, and table tennis, has a relatively brief but fascinating history. It all began in 1965 on Bainbridge Island, Washington, where three fathers – Joel Pritchard, Bill Bell, and Barney McCallum – found themselves searching for a way to entertain their families during the summer. Utilizing a badminton court, they improvised with ping-pong paddles and a perforated plastic ball. The game, originally named “Paddle Rackets,” quickly gained popularity among their friends and neighbors.

The name “pickleball” itself has a quirky origin, stemming from the Pritchard family’s cocker spaniel named Pickles, who had a habit of chasing after stray balls during the game. Over time,

the name stuck, and so did the sport.

Pickleball gradually spread beyond Bainbridge Island, gaining traction across the United States and internationally. In the 1970s, dedicated courts were built, and rules were formalized to accommodate the growing interest. The USA Pickleball Association (USAPA) was formed in 1984 to standardize regulations and promote the sport. In recent years, pickleball has surged in popularity, becoming a beloved pastime for people of all ages. As this recreational sport continues to attract enthusiasts, pickleball centers and courts have an opportunity to not only provide top-notch playing facilities but also enhance the overall experience with foodservice programs. Incorporating food offerings can not only satisfy players’ appetites but also serve as a significant rev-

enue stream. Moreover, the integration of ventless equipment, such as AutoFry and MultiChef, can be a game-changer in streamlining operations and boosting profitability.

The Rise of Pickleball and the Demand for Foodservice Programs

Pickleball’s rapid growth has created a demand for more than just courts; players seek a complete experience that includes amenities like food and beverages. Pickleball centers that recognize

this demand and strategically implement foodservice programs stand to gain a competitive edge. By offering a range of food options, from quick snacks to full meals, centers can cater to players’ needs before, during, and after their games. This not only enhances the overall experience but also encourages players to spend more time at the facility, potentially leading to increased revenue from court rentals, lessons, and mer-

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TOLES EXEMPLIFIES FINE DINING AT OHIO’S GLENLAUREL WITH CULINARY CREATIVITY

In the competitive world of hospitality, it is absolutely crucial for hotels to carve out their own unique experiences for guests. Guests are looking for something special, something that sets a hotel apart from the rest and leaves a lasting impression. The décor, the amenities, the little touches that make guests feel like they are being treated to something truly special. That’s the power of a unique experience - it creates memories that guests will cherish long after they’ve checked out.

Glenlaurel in Rockbridge, OH had done exactly that. With the old-world elegance of our 22 private accommodations features genuine Scottish themed décor. The hotel is a member of Select Registry, a prestigious lodging association of distinguished inns, which consists of only 260 of the finest inns, bed and breakfasts, and unique small hotels throughout North America.

Glenlaurel’s ownership also understands the importance of each guests dining experience. Chef Tyler Toles

has been entrusted to make certain that the hotel’s gourmet dining is legendary for its Scottish flair, quality ingredients, and first-class service. Menus at the hotel’s fine dining restaurant are prepared daily with seasonal ingredients that build on the foundation of our nightly featured entrée with a six-course prix fixe menu served Sunday to Friday and sevencourses on Saturday.

Chef Tyler is a culinary mastermind, with a passion for creating unforgettable dining experiences. His journey in the culinary world began at a young age. “I began at the age of 13 at ProStart, a professional culinary program. Through various competitions, ProStart provides a pathway to some of the top culinary schools in the country.”

skills and learned from some of the best chefs in the country.

He found his way to Sullivan, a private culinary school, where he refined his

Chef Tyler’s signature dish, the tuna Tataki, is a work of art. “My tuna Tataki features the Saku tuna block, quickly seared and sliced thin, avocado wasabi mousse, and a small-batch ponzu that I make utilizing the smoked barrel shoyu and yuzu juice. I finish it with the little pickled mustard seed to give it a slight crunch.”

To consistently produce the highest quality fare, the Ohio chef understood the value of finding the right distributor. “I’ve been using The Chefs’ Warehouse for over a decade. Their range of high-end and specialty imported products has always met my needs to create inspiring haute cuisine.”

One of the secrets to Chef Tyler’s success is his attention to detail and care for the ingredients he uses. “Great food starts with great ingredients, prepared with caring hands, Chef Tyler added. This philosophy is evident in every dish he creates, from the simplest breakfast to the most elaborate

six-course prix fixe dinner. Chefs Warehouse’s range of highend and specialty imported products, give me and our team the inspiration and quality ingredients we need to create exceptional dishes. Their awareness of industry trends keep us ahead of the curve, creating dishes that are not only delicious but also innovative.

The Appalachian native’s menus at Glenlaurel are a reflection of his dedication to using seasonal, local, and sustainable ingredients, creating dishes that are both elegant and delicious. His menus are a blend of classic preparation and modern gastronomy, with a focus on seasonal ingredients and creative presentation.

Whether he is cooking for a private estate or crafting a menu for a special event, Chef Tyler’s passion for food and dedication to his craft shine through in every dish he creates. “ Our goal is to create dishes with care and pay homage by ensuring that each ingredient is in its best setting.”

Chef Tyler Toles’ signature Tuna Tataki

Chef Tyler Toles

DELIVERY STRATEGIES

REVOLUTIONIZE YOUR CAREER WITH WOODY GUTHRIE’S TIMELESS ANTHEM:

“THE

TIMES THEY ARE A-CHANGIN”

Ihad a great friend, well known in the Midwest as “Pizza Paul”. He was proud of his well-earned nickname. He was the marketing guru for a major food distributor. In many ways, he was my alter ego and great friend. His lessons have stayed with me every day since his premature passing, and I want to share them with you.

He envisioned the future of delivery long before it every became the enormous business it is today. His mantra was “they will never build a restaurant that is as large as the potential volume of the delivery marketplace.” For “Pizza Paul”, the future of delivery was clear. The appeal of lifting a phone even in preapp/tech times was crystal clear to him. He saw a future in which convenience would triumph and it did. What he didn’t see coming was how Two income households rely on the efficiency, economy, and convenience of having food deliveries. Pizza Paul, who was a fountain of Midwest practicality and wisdom also used to repeat: “They (customers) will never come to you—go to them” which is really what successful delivery marketing is based upon.

The pandemic changed the role of food delivery as it morphed from optional to an essential part of the fabric of our daily lives. With that change has come a wonderful opportunity to utilize delivery to change or redirect the business you own or manage or your career path.

I like this horoscope (I am a Virgo) and it synchs perfectly with the message of this column: “There’s no such thing as limitations at a time like this. It might not seem like your usual wheelhouse or perhaps it feels too far outside your normal bounds. Still,

if you embrace this change wholeheartedly you could make some real miracles happen. Get yourselves out there and take a chance on you.”

I’m convinced that the very first step on my suggested journey is to go back to basics. To accomplish that goal, here are some low tech, old school, merchandizing ideas that will help build your delivery business:

• New promotion 50% off on your birthday, $1 for every year, free after 25 years!

• Include flyers with each delivery –free soda or other coupon.

• Promote new products – Try Hawaiian Pizza; try breakfast pizza, try – something new—it may become your favorite reason to make your store a destination.

• Send nurses at a hospital a free pizza as a thank you for their service to the community.

• Send a pizza to the volunteers serving a food pantry, EMT’s, community center volunteers.

• Make a shaped pizza such as a boat or tree, or decorate pizza with holiday, birthday, or anniversary themes.

• Sponsor or support local baseball, basketball, or other events.

• Civic minded organizations need support as well as money.

• Invite customers to send us your ideas – and enjoy a free meal.

• Give a tuition stipend to your students that are part of your work force scholars.

• Sponsor a “delivery provider” of the month—with a bio and cash award.

• Add a mobile, off premises food cart to grow catering or pop-up retail business.

I’m also convinced that a key ingredient is creativity. I will never forget my

Sandy Plotkin is the President and CEO of CarryHot USA. He has built the Manhattan company into the world’s leading manufacturer of insulated food delivery bags. He built a highly successful career in the garment industry, when a cold pizza would change his life. Plotkin saw the opportunity to save the world from cold pizza and soggy fries and with that CarryHot USA was born. The company’s bags are the industry standard for many of the nation’s leading pizza and quick serve chains. They have also become a staple in school systems across the country. He authored “Delivery Master USA™” in 1997. It remains the industry standard for operators seeking to create or update their delivery strategy. He can be contacted via email at sandy@carryhot.com

pizza experience in Budapest, Hungary. The guy didn’t have an oven, but boy was he creative. The pizza slices were prepared over a simple barbecue that had the remarkable full flavor of a woodfire. The guy had NO OVEN! His sign was hand lettered. Paper towel sheets were used instead of napkins. The local cheese was generous, the crust was baked to perfection. It was an experience. As I walked away, people would stop me and ask where I bought this amazing treat.

The Hungarian pizza guy like so many successful food entrepreneurs understood “KISS”! My version is “Keep It Simple, (but) Smart”. Find a way to make your product a unique experience. Adapt by listening and just like it says in the famous song: Yes, the times are changing. Take the first step. Be sure to let us @ TFS know of your success story so we can share it with others. Be generous, give of yourself. Keep your eyes open peeled and ears open. You will be thrilled with the results – your energy makes your luck! (Bronx wisdom!)

“Pizza Paul”, you were right with delivery, and with it has come more opportunity than ever.

Happy to discuss how we can make this happen. Any questions, we are here to help and talk: sandy@carryhot.com

FLORIDA IMPLEMENTS GROUNDBREAKING LEGISLATION TO REGULATE THIRD-PARTY FOOD DELIVERY APPS

In an attempt to bring what has been described as the “Wild, Wild West” in regards to third-party food delivery services, Florida has taken charge and created a new law. The goal of the new legislation is to enhance consumer protections and establish guidelines for the food delivery services and businesses participating in the new and rapidly expanding growing sector of the industry.

This new law’s purpose is to address the difficulties that have come out of the rise of third-party food delivery apps in Florida, as stated by Attorney Gus Corbella of Greenberg Traurig LLP in Tallahassee, FL. “Although these apps are convenient, there have been a range of issues from customers receiving incorrect orders, to the food preparers and third-party apps when

it comes to accountability,” Corbella said.

“In a majority of public policy issues, Florida can be seen as ahead of the curb and most states follow in its footsteps,” Corbella continued. “California, for example, is having similar issues with its third-party delivery apps and therefore modeling after Florida’s legislation to combat this issue.”

“This new law is in place in hopes of providing guardrails for the operations of such delivery apps and being able to address concerns from the business side or consumer side,” Corbella said. “The key provisions in this effort include the definition of a food service establishment, which can level the playing field for all businesses involved, and coverage of surfacing

“It provides certainty in a world where certainty does not currently exist.” — Attorney Gus Corbella

trends, like ghost kitchens (a food service business that serves customers exclusively by delivery and pick-up) which will guarantee industry regulation.”

A crucial objective of the new Sunshine State law is the protection of consumers by mandating delivery apps to provide breakdowns for each food transaction including the date and time of the order. In addition, the customers will be provided with a method of contact for the food establishment when their food is being prepared and delivered which will allow for issues to be resolved promptly.

This law safeguards the food preparation process as well by discouraging bulk orders. For instance, a college student could play a prank on an establishment by ordering thirty pizzas and not paying. “It provides certainty in a world where certainty does not currently exist,” Corbella explained. “Additionally, it provides recourse for consumers and businesses far beyond a one-star review on Yelp. This law aims to inject integrity into every step of the food delivery process from the initial phone placing the order to the delivery an even after the delivery.”

Florida’s Department of Business and Professional Regulation (DBPR) will oversee the day-to-day enforcement of these new provisions, includ -

ing the issue of civil penalties of up to $1000 for a violation. This oversight can set a clear standard for consumers and businesses which will create an accountable and transparent environment.

The legislation was developed with stakeholders in the industry, including the major third-party delivery apps as their input was crucial in crafting a model to address their concerns which can make way for more growth and innovation in the future, said Corbella. Like many the Tallahassee based attorney envisions AI and drones coming to the food delivery industry. “The state is committed to being pro-business and creating balance for innovation and consumer safety and rights.”

Florida’s Third-party Delivery Law clearly represents a big step forward in the regulation of an industry segment that never had much oversight. By providing this clarity, and adding accountability and different protections for all involved, this Florida legislation moves to ensure a more enjoyable and reliable food delivery service for the experience of all.

For more information or questions on the legislation from Gus Corbella and the staff at Greenberg Traurig LLC, please visit gtlaw.com

Do you have the SCOOP on any foodservice and hospitality news?

Send items to SCOOP Editor Joyce Appelman at tfs@totalfood.com

JAMES BEARD FOUNDATION

AWARD FINALISTS 2024

SCOOP heard that JBF announced the Restaurant and Chef nominees, Leadership Award honorees, and Lifetime Achievement and Humanitarian of the Year honorees for the 2024 James Beard Awards. Winners will be awarded during the annual gala in Chicago on Monday, June 10, 2024. View this year’s list of nominees and recipients across the food, beverage, and hospitality industries at https://culinaryagents.com/resources/icymi-james-beard-foundation-award-finalists-2024.

INLINE PLASTICS GROWING

SAFE-T-FRESH® PORTFOLIO WITH 7-INCH ROUND OPTIONS

SCOOP learned that Inline Plastics expanded their Safe-T-Fresh® portfolio to include three new 7-inch rounds with a smooth wall. By popular demand, the new products will include 24oz, 32oz, and a four 6oz compartment option, with more items to follow soon.

Designed with patented tamper protection and a leak resistant seal to help keep food fresher longer and gives consumers confidence that contents have remained sealed. These crystal-clear packages put the contents center stage.

Following the success of the 4” rounds, “These 7” rounds come in response to a growing need in the market for tamper protection in larger footprints with increased capacity” explained Marlene Bautista, Product Portfolio Manager. “These are the first three of several items in this family that will be re -

leased to market this year.”

As part of the reborn initiative, all PET options have been verified by a neutral third party, SCS Global Services, as made with 10% post-consumer recycled PET. Inline is also a member of Sustainable Packaging Coalition (SPC) and have pre-qualified all active products with How2Recycle to support standard recycling labeling for consumers.

To learn more about Safe-T-Fresh® Rounds, visit inlineplastics.com/product_line/rounds/

Inline Plastics, headquartered in Shelton, CT, is the leading manufacturer of innovative, high quality, crystal clear, food packaging with over 55 years of experience. The company transformed the marketplace with their Safe-T-Fresh® line, a tamper-resistant and tamper-evident product which utilizes their patented technology, providing retailers and consumers with greater product protection. They continue to design and manufacture packaging solutions that keep food products safe, fresh, and enhance shelf merchandising. The company also offers the most complete line of automated equipment to close, lock and label their packaging.

For more information on their vast line of awardwinning products, visit inlineplastics.com.

CHEF ILIANA DE LA VEGA

NAMED BAR & RESTAURANT

EXPO’S CHEF OF THE YEAR

SCOOP heard that Austin, TX, El Naranjo Owner and Executive Chef Iliana de la Vega has been named Chef of the Year for Bar & Restaurant Expo’s 2024 Industry Excellence Awards. This award is given to a chef who has dedicated themselves to culinary excellence, sustainable, ethical practices, and inclusive culture. Chef de la Vega was awarded during the Bar & Restaurant Expo.

Chef de la Vega was chosen by a panel of experts who judged each submission based on several criteria, including innovative dishes, menu cohesiveness, and evidence of promoting inclusivity and a positive influence on fellow employees. Fellow chef finalists were Chef Shaun Hergatt of Aqua Seafood & Caviar Restaurant in Las Vegas, NV, and Chef Yoshi Okai of New Waterloo in Austin, TX.

MICHELIN ANNOUNCES 10 NEW YORK RESTAURANTS UP FOR 2024 AWARDS

SCOOP heard that The Michelin Guide announced the latest update to its New York dining guide, which includes 10 new restaurants that could be up for a Michelin award in the fall.

The anonymous panel added 10 restaurants from Manhattan, Brooklyn, and the Bronx: The list includes Fish Cheek’s West Village sibling, Bangkok Supper Club that opened last fall, with cooking from Bangkok native, Max Wittawat; East Village sustainable sushi omakase spot, Bar Miller; Puerto Rican restaurant, Barrio, that opened in the Bronx in 2020; Greenpoint’s Cecily, from Estela and the Four Horsemen alums; the new location and new chefs behind Chef’s Table at Brooklyn Fare; and French restaurant, L’abeille à Côté, from the folks behind the more formal l’abeille and Sushi Ichimura. Other restaurants include Moono from the Jua team, praised for its Pyongyang noodle soup; tiny, secret subway-level N ō ksu that elicited a controversial New York Times review; 18-course Edomae-style sushi restaurant in Williamsburg, Shota Omakase; and Cobble Hill Thai spot, Untable.

CHEF RICHARD SANDOVAL

ANNOUNCES

OLD WAYS, NEW HANDS MENTORSHIP PROGRAM

SCOOP heard Old Ways, New Hands is Chef Richard Sandoval’s new initiative that celebrates the next generation of Latin Chefs, Creators and Restaurateurs with a cohort aimed at teaching culinary skills and entrepreneurship.

The program aims to spotlight the next generation of chefs and creators who use their platforms to authentically preserve their cultures through cuisine. The cohort offers access to tools and resources, and culminates in a workshop with Sandoval at his restaurants to sharpen business and cooking skills from a chef whose footprint spans four continents and 11 counties with 60+ locations.

The highly competitive program, which received

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hundreds of applications from 49 US States, provides five finalists with round-trip flights to Los Cabos, premier accommodations, and meals during the multi-day cohort, which includes dine-arounds, explorations, and culinary and business workshops and a stipend. Cohort finalists will have the opportunity to have one of their collaborated dishes featured on a limited-time Hispanic Heritage Month menu which will be offered at select Richard Sandoval Hospitality locations globally in Fall 2024.

Specific cohort lessons will include a culinary workshop on layering ingredients and textures and a business workshop on presentation and restaurant development.

This year’s highly deserving participants include Gemma Aguayo-Murphy from Aurora, CO, Jona Won from Silver Spring, MD, Julio Mendez from Houston, TX, Mely Hernández De La Vega from Colorado Springs, CO, and Giancarlo Ramirez from Silver Spring, MD.

The name for Chef’s one-on-one mentorship program derives from his Old Ways, New Hands philosophy, which keeps his Latin cooking techniques rooted in traditional recipes, cooking, and farming methods, all the while innovating for a modern audience. As Mexican cuisine is one of only a few UNESCO protected cultural heritage and safeguarding practices, inscribed in 2010 on the Representative List of the Intangible Cultural Heritage of Humanity, he feels it is of utmost important to preserve and celebrate its authenticity.

HOSHIZAKI

AMERICA, INC. ELEVATES

INTERNAL TALENT, BOLSTERS LEADERSHIP TEAM

SCOOP heard that Hoshizaki America, Inc., a leading innovator in commercial kitchen equipment, proudly announces the advancement of one of its own, Sally Ray, to the position of Vice President of Marketing. Concurrently, the company warmly welcomes a new addition to its leadership team, appointing Loanne Freedlund as the new Vice President of Finance.

Sally Ray has been with Hoshizaki for almost nine years, advancing through a variety of Marketing roles with increasing responsibility. Additionally, as a Cer-

tified Foodservice Professional (CFSP), Sally is actively involved in industry associations and currently serves on many committees with NAFEM, NACS, and NRA. In her elevated capacity as VP of Marketing, Sally will spearhead strategic initiatives aimed at augmenting market share and propelling growth through innovative marketing endeavors and product development, as well as champion the implementation of a comprehensive training infrastructure. Sally will also continue to lead the Hoshizaki Alliance marketing for the Americas Region.

sion to cater to customer needs with original, toptier offerings — Hoshizaki America contributes to a collective evolution of Hoshizaki as a whole with products and services that enhance the lives of their customers.

For more information, visit Hoshizaki America at hoshizakiamerica.com

In addition to Sally’s promotion, Hoshizaki welcomes Loanne Freedlund as the new Vice President of Finance. Loanne brings with her a wealth of experience garnered from finance leadership roles, notably at foodservice equipment manufacturers including Dover and Welbilt. Loanne’s credentials are further strengthened by her certification as a Six Sigma Yellow Belt. In her capacity as Vice President of Finance, Loanne will play a pivotal role in driving financial stewardship and operational excellence across all facets of Hoshizaki America.

STARBIRD CHICKEN SPARKS SUCCESS THROUGH RESTAURANT PARTNERSHIP DESIGNED TO KICKSTART COMMUNITY CONNECTIONS VIA GIFTAMEAL GRAND OPENING PACKAGES

SCOOP heard that GiftAMeal, the innovative cause-marketing program that turns customer photos into meals for local families in need, has launched its Grand Opening package tailored for restaurants seeking to make a meaningful impact as they enter new markets. Starbird Chicken, one of the nation’s first super-premium fast food crispy chicken concepts, will utilize the Grand Opening package for an upcoming restaurant opening in San Francisco, CA. This unique initiative provides a seamless way for restaurants to connect with their community while giving back.

“We are thrilled to welcome Loanne Freedlund to the Hoshizaki America family and congratulate Sally Ray on her well-deserved promotion,” stated Allan Dziwoki, President of Hoshizaki America. “With their extensive experience, coupled with their demonstrated leadership acumen, we are well-positioned to drive sustained growth and deliver unparalleled value to our customers and stakeholders.”

Hoshizaki America, Inc., a member of the Hoshizaki Group, is a leader in the design, manufacturing, and marketing of a wide range of products for the foodservice industry including ice machines, refrigerators, freezers, prep tables, display cases and dispensers. With headquarters in Peachtree City, Georgia and a second manufacturing facility in Griffin, Georgia, Hoshizaki America employs over 900 people nationwide. Hoshizaki’s attention to detail, continuous innovation, and commitment to the highest standards ensures its customers have exceptional quality products. Hoshizaki has earned ENERGY STAR® Partner of the Year – Sustained Excellence multiple years in a row for superior energy efficiency achievements.

As a member of the Hoshizaki Alliance — a group of independent companies driven by a shared mis -

The Grand Opening package offers opportunities for restaurants to kickstart community involvement while making a tangible difference in the fight against local hunger, all with no effort for the restaurant’s staff. Restaurants can launch the program within just a couple of weeks. They simply put up promotional materials (e.g. table tents) so customers know how to participate, and then customers scan the QR code, take a photo of their food or drink, and GiftAMeal donates to a local food bank to help provide a meal to a neighbor in need. With GiftAMeal, restaurants can create an emotional connection with their patrons on a deeper level, demonstrating their commitment to social responsibility and community welfare. They also gain the benefit of their customers promoting their brand on social media to all their friends in a positive way.

For more information contact: info@giftameal. com and/or giftameal.com/demo.

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Sally Ray

Loanne Freedlund

CURATE LAUNCHES THE ART OF SIMPLICITY CHALLENGE: A CELEBRATION

OF COLLABORATION AND CULINARY HACKS

SCOOP heard that Curate, a leading foodservice industry manufacturers rep group, announced The Art of Simplicity Challenge, a collaborative initiative designed to celebrate efficiency and ingenuity, simplify the culinary world, and showcase the power of its network.

At Curate, they are passionate about two things: empowering manufacturers to innovate and streamline selling processes, and equipping end users with the knowledge and tools they need to succeed. The Art of Simplicity Challenge embodies both these values, inviting chefs, bartenders, and culinary professionals across the country to share their clever hacks and tips that make their lives in the kitchen and behind the bar easier and more efficient.

Win big by submitting your culinary hack! The winner receives an afternoon where the Celebrated Curate Chefs will fly to your establishment to help cook and deliver meals for the philanthropic charity of your choice. Afterward, Curate will provide a party for your staff! The AoS Winner receives national marketing and press aligned with the selected charity, as well as Curate-produced video marketing allowing for national exposure. There is also an option for a cash reward instead if preferred.

Throughout the contest, there will also be quarterly rewards selected from their top-of-the-line manufacturing partners. All Curate manufacturing partners are invited to participate by partnering up with Curate on this initiative and gaining national exposure for your products and brand.

Enter the Art of Simplicity Challenge today at https://curateteam.com/art-of-simplicity.

QUEENS TASTE 2024

The Borough’s Biggest Bash Is Back at the New York Hall of Science with Exquisite Food, Inspiring Beverages, and Top-Notch Networking Tuesday, May 21, 6-9 pm- Queens Economic Development Corporation and Queens Tourism Council are hosting Queens Taste 2024 at the New York Hall of Science in Flushing Meadows Corona Park. Participants include: 10-63 Meal; Applebee’s Grill + Bar; Arepalicious, Bevo’s Kitchen; Bocaito Café; Brooklyn Brewery; F. Ottomanelli Burgers & Belgian Fries; Culiraw; Fogo de Châo; Fuzi Pasta Co.; Little Chef Kitchen; Manhattan Beer; Mansi; MumsKitchens NYC; Neir’s Tavern; QNSY Sparkling

Cocktails; Queens Community House; Queens Curry Kitchen, Rincon Salvadoreño, Rudy’s Bakery & Café; Santa Chiara; Schmidt’s Candy; Taste of Surabaya; and Tipsy Scoop.

And to wash it all down, several brewers, wine makers, and mixologists will be on tap along with tropical fruit juices and bubble tea.

Queens Taste 2024 proceeds go to QEDC’s ongoing efforts to attract, create, and maintain jobs in the borough.

FOODSERVICE DESIGN BOOTCAMP ANNOUNCES 2024 DATES

EVENT TO TAKE PLACE OCTOBER 21–24 IN ATLANTA

SCOOP learned that The 2024 Foodservice Design BootCamp will be held October 21 – 24 at The Georgian Terrace in Atlanta. The immersive program is designed for hospitality professionals to meet the top designers, consultants and equipment experts in the field and to be coached to be a champion on a foodservice facility re-design team — from the first blank space to final details. Foodservice Design BootCamp will equip attendees with the knowledge and skills to identify and mitigate potential pitfalls before they impact the bottom line.

Program topics of the 2024 Foodservice Design BootCamp include:

• Cost Savings: Discover how knowledge can translate into significant cost savings by minimizing change orders and potential delays.

• Process Understanding: Gain clarity on the proj -

ect process and learn the right questions to ask at every stage, ensuring thorough planning and execution.

• Identifying Key Players: Understand the roles of key stakeholders and how they can best support your project needs, fostering collaboration and efficiency.

• Expert Consultation: Engage in discussions with top designers, consultants, and subject matter experts to address your specific challenges and explore optimal solutions.

• Equipment and Finish Insights: Delve into equipment and finish options with industry experts to make informed decisions that align with your project goals.

• Knowledge Sharing: Take what you’ve learned back to your team and empower them with valuable insights to drive project success together.

Recognized as leaders in the industry, the Foodservice Design BootCamp faculty has worked with well-known organizations throughout the country, as well as globally. From healthcare to government to major corporations to universities, they have planned, designed and overseen the construction and renovations of hundreds of facilities.

Meet the 2024 Foodservice Design BootCamp Faculty:

• Russ Benson – Founder & CEO, DayOne Hospitality Consulting

• Jeremy Carver – Principal, Ricca Design Studios

• Eric Goodrich – Principal, Rippe Associates

• Laura Lentz – Design Principal, Culinary Advisors

• Karen Malody – Owner, Culinary Options

• Kip Serfozo – Design Director, Cini•Little International

Registration for Foodservice Design BootCamp will open this summer. More information about the event, including faculty bios, can be found at https:// fsdesignbootcamp.com/.

ANDREW DIMATTEO NAMED

OPERATIONS MANAGER OF PIZZA FRANCHISE

SCOOP heard that Andrew DiMatteo has been named Operations Manager of Cannoli Kitchen Pizza™, the growing pizzeria brand known for fresh Italian favorites made with authentic recipes. In this new role, DiMatteo will serve on the brand’s leadership team and spearhead its new franchisee training program, as well as oversee operations for Cannoli Kitchen Pizza. The brand will hold its first training school in May and provide seven weeks of learning. DiMatteo was born and raised in Connecticut,

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but his parents were born in Sicily, where he spent most of his childhood summers.

DiMatteo plans to leverage his years of restaurant experience and his Italian roots to help Cannoli Kitchen Pizza and its incredible franchise owners grow and succeed.

Cannoli Kitchen Pizza is a part of United Franchise Group™ (UFG), a family of affiliated brands and consultants whose members have access to a global network and nearly four decades of experience in the franchising industry and is among the concepts included in UFG’s food division, Big Flavor Brands™.

T&S HIRES TWO NEW FOODSERVICE REGIONAL SALES MANAGERS

SCOOP heard that T&S Brass and Bronze Works, a leading manufacturer of foodservice and commercial plumbing products, is pleased to announce the appointment of two highly experienced professionals to its sales team within the foodservice division.

Kevin Herndon has been named the new regional sales manager for the West Coast, while Tim Schmidt joins as the regional sales manager for the East Coast. Both appointments are effective as of April 1st.

ing of the industry make him an invaluable addition to our team,” said Mike Orlando, director of sales, foodservice at T&S Brass. “We are confident his expertise will further strengthen our relationships and drive growth on the West Coast.”

them continue to grow!”

Herndon brings a wealth of experience to T&S Brass, having served as a sales and marketing manager for Hoshizaki America for several years. His extensive background includes roles as a foodservice representative and also as a business development manager for a Midwest-based distributor specializing in T&S products.

“Kevin’s diverse experience and deep understand -

Schmidt joins T&S Brass from PRF Marketing, where he served as one of the principals, bringing with him a wealth of expertise in sales and marketing strategies. Prior to his role at PRF Marketing, he gained valuable experience as a sales representative for Anderson Foodservice (AFS), T&S’ current foodservice representative in Wisconsin.

“We are excited to welcome Tim to our team as the new regional sales manager for the East Coast,” commented Mike Orlando. “Tim’s extensive background in working with representatives, dealers, consultants and chefs, combined with his leadership on the board of directors for the Milwaukee chapter of the American Culinary Federation, make him an ideal fit for this role.”

Both Herndon, who resides in Spring Hill, Kansas, and Schmidt, who resides in Oconomowoc, WI, look forward to leveraging their skills and experience to drive growth and success for T&S Brass in their respective regions.

CRAEVE & CO. WELCOMES

KELSEY SOUZA AS NEW KEY ACCOUNT MARKETER

SCOOP heard that Craeve & Co. announced the addition of Kelsey Souza as a Key Account Marketer. With a dynamic background in the foodservice industry, Kelsey brings a wealth of knowledge and a fresh perspective to marketing strategy. Her journey in the industry began at a young age and has spanned various roles, from front-of-house operations to managing marketing efforts for a manufacturer’s representative.

“I am passionate about the foodservice industry and so excited to join Craeve,” Souza said. “Craeve specializes in marketing strategy and services like social media, content development, design, and video. I can’t wait to connect with our clients and help

Chelsea Stuck, president and founder of Craeve & Co., expressed her excitement about Kelsey joining the team, stating, With her combination of industry experience and marketing savvy, Kelsey Souza is a remarkable addition to our team. She will bring energy and creativity to our key accounts and help us expand our video capabilities.

Craeve & Co. specializes in integrated sales and marketing for the hospitality industry and recently celebrated its fifth anniversary.

OPENINGS

NORWALK, CT:

The Pompano, a vibrant coastal seafood restaurant concept with a rooftop bar presented by seasoned restaurateur Christian Burns has opened in South Norwalk, CT.

No stranger to the local culinary landscape throughout the state, Burns, whose restaurant cred includes The Ginger Man in Greenwich and the former Cask Republic, elevated beer-centric taverns throughout Fairfield and New Haven Counties, created The Pompano in the former space of Evarito’s, his Mexican inspired restaurant and rooftop bar which closed post-COVID.

ATLANTA, GA:

Lazy Betty, Atlanta’s one-MICHELIN-star restaurant from Chef-Partners Ron Hsu and Aaron Phillips, is now open in its new space.

The 4,300-square-foot space features a 70-seat

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Kevin Herndon

Andrew DiMatteo

Tim Schmidt

The interior at The Pompano, South Norwalk, CT

main dining room anchored by an expansive bar lounge, a semi-private dining room and a private Chef’s Dining Room. Kat Blue of Blue Lantern Studios designed the space. The Chef’s Dining Room provides a separate room featuring a hand-painted mural by Christina Kwan.

Chefs Hsu and Phillips met in 2011 while working at New York City’s acclaimed Le Bernardin and relocated to Atlanta, Ron’s hometown, to open the restaurant. Since, Lazy Betty has served creative tasting menus showcasing modern culinary techniques, intentionality, finesse and a variety of cuisines using the highest quality ingredients available.

its, including the Boss Hogg lineup, Pappy Van Winkle, the Clase Azul Collection, Buffalo Trace Antique Collection and more.

Each course can be presented with a wine pairing or zero-proof cocktail pairing for a truly guided experience, or guests can order from the restaurant’s beverage book including inventive cocktails, beer, wines by the glass and bottle, wine & spirits flights, dessert wines, zero-proof options and more. Overall, the team seeks spirits, beers and wines from small producers who are thoughtful about sustainability and environmental stewardship. The award-winning wine program features a good selection of fine, hardto-find wines from classic regions alongside surprising gems from around the world. The team focuses on offering wines from family-owned wineries that are women- or minority-led and at least practicing organic and/or Biodynamic methods. This approach helps steer the wine list while allowing for a range of tastes, from traditional to adventurous.

The innovative cocktail and zero-proof cocktail lists push the boundaries of what’s possible in cocktail production, while aiming to reflect what’s done in the kitchen and keeping sustainability in mind by using kitchen trim and excess ingredients to make cordials, syrups and more. Lazy Betty also boasts a large bourbon portfolio and rare and allocated spir-

Lazy Betty and its team have received great acclaim across the country. Most recently, the restaurant was one of just five restaurants in town to receive one MICHELIN star during the guide’s inaugural year in Atlanta. In 2023, Chefs Hsu and Phillips were named James Beard Award semifinalists for Best Chef Southeast and StarChefs Restaurateur Rising Stars. In 2020, the restaurant was a James Beard Award semifinalist for Best New Restaurant. That same year, Atlanta Magazine named Lazy Betty “Best New Restaurant” and Eater Atlanta awarded it “Restaurant of the Year” and it also was awarded three-star reviews from both The Atlanta JournalConstitution and Atlanta Magazine. Nationally, the restaurant has been covered by Travel Channel, Eater National, bon appétit, New York Times, HuffPost, Garden & Gun and more.

Beyond the kitchen, Hsu and Phillips are advocates for equitable pay in the industry and sensoryinclusive restaurants. Among just a few places to use this model in Atlanta, Lazy Betty’s pricing includes a 20 percent service fee, which helps level the pay disparity typically seen in restaurants between the front- and back-of-house, and ensures everyone on the team receives more consistent pay and a liveable wage.

Like its previous location, Lazy Betty’s Midtown space is Sensory InclusiveTM certified by KultureCity®. The leading non-profit is recognized nationwide for using its resources to revolutionize and effect change in the community for those with sensory needs. The new certification has equipped Lazy Betty’s team to provide a more comfortable and accommodating dining experience for those who experience sensory overload situations often experienced by individuals with autism, dementia, PTSD and other similar conditions.

Cuisine from Lazy Betty in Atlanta, GA

Chef Partners Aaron Phillips & Ron Hsu (Photo by Andrew Thomas Lee)

Chef Michael Mignano and team from Perrine C-CAP Alum Chef Mimi Chen, Driftwood

(L to R) Barry Appelman, C-CAP Alum Yvan Lemoine, JJ Johnson, Joyce Appelman, Lindsay Appelman

The Institute of Culinary Education’s Rick Smilow

By Skylar Brennan

PIZZAFORNO’S HIGH-TECH VENDING SOLUTION COMBINES FRENCH INNOVATION WITH ITALIAN TRADITION

Technology has never been more advanced than it is today. With these technologies comes conveniences we could only dream of 20 years ago. The landscape of consumer convenience is rapidly evolving, driven by technological innovations that are reshaping the way we interact with goods and services.

Today, the ability to buy clothes from your phone, order quality food from a vending machine, and access a multitude of products and services with the push of a button has become the new norm. These advancements are revolutionizing traditional retail and how we eat. The demand for high quality, accessible “fast” food is still on the rise, and multiple companies are looking to fulfill that need. PizzaForno is leading a hot and ready pizza revolution, with whole flavor packed pizza pies served in 3 minutes from an automated pizzeria. PizzaForno, founded in 2018 by Ca-

Les Tomlin

nadian entrepreneurs Les Tomlin and William Moyer, is steadily becoming a cutting-edge culinary experience across North America and Europe. The concept is simple: freshly baked pizza distributed by “vending machines”, simplifying your dining experience. Tomlin, Co-founder and President of PizzaForno, noted that when he originally saw the invention, a lightbulb went off. “If we were to take this technology and build a brand around it, and scale it for the United States and Canada, we could disrupt the pizza business as it’s known today,” Tomlin said.

Originally from Toronto, ONT, Tomlin has an impressive track record in the food service and branding industry as a serial entrepreneur. Co-founder Moyer, owner of an innovative foodequipment distribution service, was first approached by a French manufacturer with an automated pizza oven in 2017, with technology eighteen years in the making. He also offered the opportunity for Moyer to be the North American distributor of the machine. Approached as a business partner, Tomlin was weary at first, but took the trip to see for himself. They traveled to the outskirts of Paris straight from the airport, “We were in a quaint town, and there was a lady about eighty years old, buying pizza through a wall.” This was when it struck Tomlin that this was revolutionary. The idea behind PizzaForno stemmed from recognizing the increasing preference for on-the-go dining experiences, particularly in areas where people lead busy lifestyles. The concept was born out of their desire to provide a convenient and innovative solution to the demand for quick, highquality food options.

“The pizza comes pre-assembled in the machine and is baked while inside the box.” — Les Tomlin

The concept may be simple, but PizzaForno is truly revolutionary for accessible food. Vending machines, once limited to dispensing snacks and beverages, now offer a diverse array of freshly prepared food items, including gourmet meals and artisanal pizzas. Available 24/7 and baked fresh in minutes, PizzaForno fills a gap in the food industry for late night diners with their grab and go options. The pizza is made with quality ingredients and comes pre-assembled in the machine, made to order with plenty of options for every customer. The technology of PizzaForno presents as a super convenient option for sports arenas, university campuses and late-night crowds.

These automated vending solutions provide unparalleled convenience, allowing consumers to satisfy their cravings quickly and efficiently, without the need for human intervention. The brand prioritizes providing their services in places that would benefit greatly from PizzaForno’s cutting-edge technology, especially in “food desert” areas where there are not accessible grab and go meals for miles, Tomlin said. Their franchise footprint is growing rapidly and plans to have 25,000 operating units by 2028, and is continuing to expand on numerous college campuses, military bases and hospitals.

PizzaForno also addresses the industry’s server labor challenges from both increased minimum wage and a depleted labor pool. It operates as a low-labor franchise, boasting both a staff-free environment and minimal wait times

for customers. “The pizza never leaves the box,” Tomlin explained, “The pizza comes pre-assembled in the machine and is baked while inside the box.” Pizzas are restocked regularly to ensure the use of high quality and fresh ingredients, with pies being replaced every three days. “In our situation the crust needs to stay fresh in the machine for three days, so it was important to find the right suppliers and the right base for it,” Tomlin explains, which included flying in a French chef to perfect the recipes and partnering with premium food suppliers.

PizzaForno has also debuted a much talked about Take-n-Bake option, which allows customers to take their pie home and cook it on their own time and schedule. PizzaForno also has enabled its franchisees to expand their dayparts to generate revenue.

PizzaForno’s breakfast pizza features a golden crust layered with mozzarella and cheddar cheese, bacon, ham, onions, peppers, and precooked eggs. This new option opens the door to a delicious, convenient breakfast.

With a quality pizza solution that offers minimal labor and a high-quality pizza, PizzaForno is a fit for the visionary foodservice professional.

For licensing information on this this innovative concept that offers convenience, speed, and quality to pizza lovers on the go, please visit https://pizzaforno. com/licensing.

of nutrient-rich whole grains and have the option to offer some enriched grains to meet students’ cultural and taste preferences.

While not a new requirement, starting in Fall 2024 it will be easier for schools to serve protein-rich breakfast foods such as yogurt, tofu, eggs, nuts, and seeds, which can help reduce sugary food options, while also supporting vegetarian diets and other food preferences.

Also starting in Fall 2024, schools have the option to require unprocessed agricultural products to be locally grown, raised or caught when making purchases for school meal programs, making it easier for schools to buy local foods.

Additionally, starting in Fall 2025, schools will have limits on the percentage of non-domestic grown and produced foods they can purchase, which will enhance the role of American farmers, producers, fishers, and ranchers in providing nutritious foods to schools.

School meals will continue to emphasize fruits and vegetables; whole grains; and give kids the right balance of many nutrients for healthy, tasty meals. School nutrition professionals are local experts in their communities and will continue serving meals that their students want to eat, while also prioritizing cultural and religious food preferences.

“Free breakfast lunches that my grandkids eat at school are huge relief,”

said MomsRising member Mary Beth Cochran, a disabled homemaker raising four grandkids in Canton, North Carolina. “Honestly, I don’t know what we would do without school meals. It gives me so much peace of mind to know that no matter what the kids will eat two balanced meals five days a week at school. So, I’m thrilled the USDA is taking action to raise nutrition standards for school meals. As a grandmother I’ll move mountains to make sure my grandkids get the healthy food they need to learn and grow. I’m proud to support this rule because I know it will make a real difference for the health and well-being of families like mine.”

Last month’s announcement comes a few weeks after the Spring 2024 Healthy Meals Summit in St. Louis, Mo., where hundreds of school nutrition professionals gathered to celebrate and share their innovative efforts to enhance the nutritional quality of school meals. As part of USDA’s Healthy Meals Incentives Initiative, 264 small and rural school districts each received up to $150,000 to equip them with the resources to improve their meal service operations and help them meet these updated nutrition standards. Through the School Food System Transformation Challenge Grants, the initiative is also supporting innovation in the school meals market by increasing collaboration between schools, food pro-

ducers and suppliers, and other partners.

“Prior to the Healthy Hunger Free Kids Act, my company JTM food group began reformulating our K 12 product offerings to reduce sodium. During COVID, we continued our R&D efforts in reviewing formulations, especially in our cheese and items to further reduce the sodium in anticipation of the new meal pattern,” said Carole Erb, JTM Executive Director of Education and Governmental Sales.

“JTM team members have collaborated in bringing to the market reduced sodium products that will meet the new meal pattern today. We are ready to continue supporting all food service directors across the country and the important work that they and their staff are doing, feeding America’s children and nourishing the nation.”

“As a mom and an industry member I think it’s important to reduce sugar in school meals. To help schools, we created a sample menu showing how our products fit with the updated standards. We’ve also reduced added sugar by using high quality natural ingredients that ensure our baked goods are healthy and delicious,” said Laura Trujillo Bruno, RDN, SNS, President of Buena Vista Foods.

“The nutrition standards give us a framework to build on and help us know that the meals we’re serving are nutritious for our students. The standards

help us create equity in our food system by ensuring that all kids receive healthy meals at school. And in fact, we know that school cafeterias are the healthiest places that Americans eat. In Boston Public Schools, we’ve already been moving in this direction. We have the same added sugar limits in place and reduce sodium in our menus and we have for many years. So, complying with the new regulations is totally doable. There’s a long implementation runway for others to move in this direction as well.”

By law, USDA is required to set standards for the foods and beverages served through the school meal programs that align with the goals of the Dietary Guidelines for Americans. Each school develops meals that fit within these standards and reflect tastes and preferences of the students they serve.

The Department proposed updates to the standards in February 2023 and received tremendous feedback during the 90-day public comment period that resulted in more than 136,000 total public comments. These comments were considered in the development of the finalized nutrition standards. Leading up to the proposed standards, USDA held more than 50 listening sessions with state agencies, school districts, advocacy organizations, tribal stakeholders, professional associations, food manufacturers and other federal agencies.

thrusting our restaurant and nightlife industry into the heart of the crisis. Despite the struggles we faced, we stood together and remained steadfast in our commitment to supporting New York during these difficult times. I am immensely proud of the essential role we have played at the NYC Hospitality Alliance throughout it all. While it is bittersweet to complete my term as President, I am thrilled to continue serving alongside my longtime and dear friend Bill Bonbrest, our incoming President, and pass on the ‘fork’ to him.”

We can’t wait to work closely with Bill to write the Alliance’s next chapter. Here is his vision: “The NYC Hospitality Alliance plays an essential role

in ensuring our restaurant and nightlife industry has its voice heard in the halls of government and has an organization to serve it with important information, education, and events, As a 40-year veteran of our city’s hospitality industry, I’m fortunate to have been the beneficiary of incredible mentorship over the years. So, a priority of my presidency of The Alliance will be to “pay it forward” to the hospitality sector at- large, but especially to the next generation of industry leaders, so they have the building blocks for inspired and rewarding careers.”

The New York City Hospitality Alliance (The Alliance) is a not-for-profit association founded in 2012 to represent and serve restaurant and night-

life establishments throughout the five boroughs. Home to more than 20,000 eating and drinking establishments, employing more than a quarter of a million people, our industry is vital to the economic foundation and social fabric of New York City.

rant and nightlife establishments.

The Alliance bridges the gap between the hospitality industry, government, and the press. We advocate for a fair and equitable regulatory environment that removes barriers to entrepreneurship and job creation. We seek to reduce unnecessary regulatory burdens, streamline the permit and licensing process, cut the red tape, and represent the industry’s perspective on proposed laws, regulations, trends, and other matters impacting restau -

Members of The Alliance gain exclusive access to operational guidance; up-to-date information on the ever-changing regulations and trends; invites to industry-only training, educational and social events; and, a suite of customized services to help their businesses save time and money.

Restaurant and nightlife establishments that join the New York City Hospitality Alliance become part of our tight-knit community and ensures our industry is represented and served.

Find the Alliance’s District Dining Guide at https://www.thenycalliance. org/districtdiningguide/ from page 98

Could you provide a brief overview of the topics covered in these educational sessions?

As always, attendees can expect to have their pick of sessions on emerging trends, industry data, and new research. This year we have several sessions on specialty food specifically in the foodservice space. Nancy Kruse, renowned menu trends expert, will deliver a session on what she sees across the foodservice industry and how specialty can contribute to menu development. Another session with Anthony Mangiani will showcase how foodservice professionals can turn their most popular menu items into profitable retail products.

We also have a great session on nuances in spice led by the founder of Hot Ones by Heatonist – that’s right, the viral craze where celebrities demonstrate their tolerance (or lack thereof) for the hottest of hot sauces.

What’s your read on where we are with the addition of plant-based menu items to restaurant menus. How can a trip to the show help a chef/operator add the right items?

According to SFA’s 2023 State of the Industry Report, plant-based products are experiencing a bit of a shift in the past year. Center-of-the-plate protein replacements have dipped a bit in popularity, but dairy replacements – think nut milks, plant-based yogurts, and cheeses – are surging. A savvy Chef can find ways to use these elements to create sweet and savory dishes that will continue to delight consumers looking for a more plantbased lifestyle.

Talk about the networking opportunities at the show? Existing contacts? New contacts?

The specialty food community is one of the most welcoming out there and the Fancy Food Shows feel like a familiar gathering whether it’s your first time or your 20th. We hold events to bring the community together throughout the event – before, during, and after Show hours.

This year we will host a very special event on Monday, June 24th – a cel -

ebration of product, innovation, and leadership during the first sofi/SFA Awards Gala. Hosted by Kristen Kish, this event will recognize the winners of the annual sofi Awards for excellence in specialty food, as well as this year’s Leadership, Hall of Fame, and Lifetime Achievement Award honorees.

The show has the world’s largest curated collection of olive oils from across the globe. How has that evolved through the years? Why is the selection of the right oils so vital?

We are fortunate to not only have excellent relationships with domestic olive oil producers, but a huge international supplier constituency that brings olive oils (along with myriad other products) from around the globe. This year, Spain is our official partner country, and we expect plenty of high-quality oils to be present in their pavilion.

The difference between a good olive oil and a great olive oil can define a dish. We frequently hear from Chefs that the right olive oil is essential in that it can enhance flavor, or it can stay completely neutral. It can add nuances to the dish, or it can simply facilitate the cooking technique being applied.

The cheese market continues to evolve with recent focus on the extinction of brie and camembert. Can you talk about how the show can help a chef/foodservice professional reset their Cheese strategy?

The innovation and sophistication of cheese makers never ceases to amaze me. As some cheeses fall out of favor, others are right there to take their place – often a perennial favorite with a new spice or twist added. An entire cheese program could be curated at the Summer Fancy Food Show – or if you have a signature offering, you’ll no doubt find the right complimentary products to make that product really shine.

Are there any specific beverage trends that attendees should be

aware of? Last year, we saw an abundance of cocktail ideas.

The “sober-curious” consumer is still top-of-mind for the specialty food industry. That means delicious mocktails that take the best of trendy and traditional cocktails but leave out the alcohol. What we saw for years in beverage alcohol pairings with menu items, is now happening with mocktail – Chefs and beverage directors working together to create pairings that enhance the dining experience and differentiate programs.

“Functional beverages” have almost reached the point of needing multiple sub-categories. There are mood and mental well-being-enhancing beverages that use ingredients like mushroom and vitamin extracts, and there are those with physical well-being properties that include things like preand probiotics to promote gut health.

Will there be exhibitors specifically focused on sustainable and ecofriendly food and beverage prod -

ucts? Are you attendees concerned with those issues?

Sustainability is clearly on specialty food consumers’ minds. Manufacturers are responding to the desire for more sustainable foods in a variety of ways. Plant-based options have been popular for a while, and this year we’re watching plant-based dishes and snacks with international flavors take off. Upcycled ingredients continue to appear in a wide variety of specialty items, even whisky. I expect we’ll see lots of this trend at the Summer Show.

What’s the next step for an operator that would like more info on attending the show?

Please do visit www.specialtyfood. com for more information, including more about the benefits of attending the Summer Fancy Food Show, exhibitor lists including those who specifically cater to foodservice, badge options and pricing, becoming a member, and much more.

At the hotel Achong’s menu change process begins much as the one at Gigino does, by identifying seasonal ingredients that they wish to incorporate. It all is done in tandem with the entire food and beverage team as he explains, “On the F&B side, our chef, who is highly attuned to seasonality and trends, selects key ingredients and constructs a menu around them. He is also highly conscious of popular dishes from previous menus. On the mixology side, we collaborate with the Hilton Food and Beverage team, as well our on-property mixology team, who utilize trends, fresh ingredients, and innovation to develop the menu.”

A big, coordinated role out like this requires smart structures in place to maintain quality standards. Achong is as committed to making it smooth for his bartenders as he is creating delicious new cocktails. For him, education equals success. He notes, “After the cocktails are crafted, we develop a step-by-step guide, which serves as printed material for our mixology team to learn the new cocktail recipes. Additionally, we utilize technol-

ogy to establish a pricing structure.”

He continues, “Once a menu is finalized, we roll it out internally, providing our mixology team with approximately one week of training and education. During this time, they practice crafting the drinks, familiarizing themselves with the ingredients, and striving for perfection in the creations.”

In his role as VP of Beverage of Beverage Operation and Hospitality Culture at Carver Road Hospitality, Francesco Lafranconi is committed to striving for hospitality delivered perfectly at all times, but especially with menu changes. For some of that he relies on technology that has come a long way in the past five to ten years. He relies on Jolt, a program where you store SOPs and also can offer snap videos about how drinks are made, mise en place is set and more. He says, “Technology is now helping. The Jolt framework provides a systematic approach. Learning tools, training plans, objectives – all are in there, it is something we just started to explore. So, I am working to develop a structured training

plan that works for menu changes across Carver Road’s bars. It is a plan that needs to be tailored to each of our concepts. At each one of them the speed of service is different.”

What remains the same for Lafranconi is his commitment to seriously good drinks at every outlet. He comments, “Accountability is important for standards of execution. Yes, you can have fun. But this is serious work. We change the menu 2 x a year – spring/summer and fall/winter – it’s an elaborate intense machine. We have to bring in new products, rotate the glassware. We create an internal offering to bartenders who want to partake in the development with a deadline to submit recipes. Then I approve and tweak as needed because they don’t always think about pour costs or our national operations. This way a bartender still takes pride in standing by providing the drink they have created. Ultimately, my pillars are primarily training and education –you need to provide that because the more a bartender knows the more they sell. Knowledge is power.”

Having a bar veteran like Evan Williams, Bar Director at Dalida, is an intangible asset when making a menu change. Especially at a new restaurant like his. While upcoming menu changes have become a collaborative process launching a new restaurant and brand-new staff meant initial drink menus came from him. But Williams sees great benefit to your menu’s popularity when you include bartenders, and other staff, in the creation process. He remarks, Your staff is more engaged when they have something on the menu, and you want your staff engaged.”

That engagement helps to drive excitement about a menu that works for the restaurant’s bottom line. Williams recognizes his role as he says, “Where I really come in on this is I work out the feasibility of something being on the menu. You have to think about how do we produce this on a larger scale? Can we make this process streamlined for what we need to do and the volume we need to do it? I have had to leave great tasting things on the shelf for now.”

He continues, “Another thing to think about is this ingredient something we can be getting for more than a week. Go through the whole process make sure it’s not going to be a flash in the pan. You don’t want a drink that is fantastic, and garnering a lot of social media attention and then guests can’t order it because the ingredients are out of season. So, if it’s hyper seasonal but it’s within a larger flavor family we see if it is something we can swap it out. We do a lot of plug & play, especially since here we also have to take volume into consideration. All of our processes need to be scalable. When you’re in a smaller volume you don’t need to work on your scalability. Scaling can be one of the harder processes in bar development; it is not the sexiest part of the job to produce day in and day out in volume we need.”

After making sure drinks can be produced at the volume required (i.e. guests’ needs are satisfied) it’s time to concentrate on making it work for the bartenders too. Williams concludes, “I like to do a slow roll out. We do two drinks at a time. The first thing I’m doing once we figure out what we want is I send everyone the specs, notify a change is occurring and provide a timeline. They have to do their own studying. When you do a complete menu change it’s like starting an entirely new program and to me

that takes weeks of training on a menu. To handle the volume, we’re doing you have to have muscle memory. For us rolling out 17 drinks at once you won’t have muscle memory of where syrups are, where batch is, etc., so a slow rollout avoids a stutter in service, and avoids people running around with hair on fire trying to figure out where products are.

New drinks every 3 days or so gives everyone enough time to wrap head around it. That said, all staff is different, need to be able to read the room.”

Williams concludes with some advice for your own seasonal menu changes, “Plan for your volume to be as much as your most popular drink. Plan for success. You can always tone it back down.”

SIPS TO SAVOR

Ron Barcelo

Ron Barcelo just introduced three new expressions in its Rare Blends Collection, which are sure to delight Ron Barcelo lovers, and any of your rum loving fans. Barceló Porto Cask, Barceló Imperial Maple Cask and Barceló Imperial Mizunara Cask are Dominican rums aged in a tawny port barrel, with maple staves, and virgin Japanese oak respectively. Each rum offering up the unique flavors of the woods in which they sit, and perfect for pairing with cigars, chocolates or fine cheese.

Photos courtesy of Barcelo

timely delivery to customers.

• Kitchen Display Systems (KDS): KDS solutions replace paper tickets. They manage and display incoming orders in the kitchen, prioritizing orders based on factors like preparation time, delivery distance, or pacing multi-course meals for patrons dining in. This optimizes workflow, reduces wait times, and lowers the probability of human error.

• Delivery Logistics Platforms: Restaurants using their own drivers leverage delivery logistics platforms to optimize delivery routes, dispatch drivers efficiently, and track orders in real time. These platforms use algorithms to minimize delivery times and maximize driver utilization, reducing delivery costs and improving customer satisfaction.

• Cloud-Based Management Systems: Cloud-based management systems streamline administrative tasks such as menu and hours updates by enabling updates across all the online properties and third-party apps the restaurant is available on.

These technologies enable restaurants to serve more consumers how they want to be served, thus maximizing capacity without expanding the dining room.

Show Me the Money: Takeout and Delivery Impact on Business

Delivery and takeout trends affect traditional restaurants and establishments that already embraced delivery. What factors do each type of business need to consider as they move forward?

Impact on Traditional Businesses

Traditional restaurants that don’t offer takeout and delivery may fall behind their competition as consumers grow increasingly expectant that their favorite restaurants are available via multiple methods of ordering. And it’s not enough to merely offer takeout and delivery. When businesses are set up to receive orders but not opitimized to manage delivery and takeout, the customer experience may suffer as orders are late, cold, or

incorrect.

Restaurants interested in expanding their delivery and takeout operations may need to dig into their operations to avoid common issues. Receiving orders from food delivery apps may require they to streamline their kitchen and adjust staffing.

Traditional restaurants that offer takeout and delivery while investing appropriately in technology can have the best of both worlds. They can satisfy consumer demand and maintain a high standard of quality and customer experience. This strategic approach not only fosters stronger brand loyalty but also ensures sustainable business growth.

Challenges and Opportunities for Delivery-Centric Models

The increased takeout and delivery have created new opportunities for business owners. Ghost kitchens, virtual kitchens that do not have dine in options, have sharply increased in the past five years. As consumers have become more comfortable with delivery apps, it’s grown increasingly easy to open a restaurant with no physical location and make the menu available online. With cheaper real estate options and without the front of house staff expenses, the barrier of entry is much lower than for a traditional restaurant, making this an attractive and accessible option for entrepreneurs.

That said, delivery-centric or -exclusive restaurants must be technologically savvy in order for their business model to run smoothly. They also face unique choices that will affect their success. Delivery apps provide their own drivers, but the restaurant loses control over that part of the consumer experience. Restaurants can use their own delivery drivers, which allows them to control more of the experience, but also gives them more overhead in recruiting, training, and retaining labor in a tight labor market.

World and National Events That Affect Takeout and Delivery

It’s difficult to talk about any dining trends without mentioning Covid-19. The pandemic changed consumer

behavior suddenly and dramatically, leaving lasting changes on the industry. Some of these changes, like the sudden emphasis on cleanliness and social distancing, were pandemicspecific and unlikely to have spontaneously materialized if Covid-19 had not occurred. Others, like the rise in technology and consumer preference for flexibility, were likely inevitable but Covid-19 changed the timeline. The pandemic was only one event that affected the trajectory of delivery and takeout.

At the end of the pandemic, there was “revenge spending” where consumers made up for lost time and pent-up demand for travel, dining out, and events exploded. Later, inflation heavily affected prices at restaurants and at grocery stores - though at different times. These relational price changes affected consumer behavior.

The rise of delivery and takeout trends reflects a fundamental shift in consumer behavior and the restaurant industry as a whole. Despite

changing world and national circumstances, the demand for convenient dining options is expected to persist. Ultimately, whether enjoying a meal at a restaurant, opting for takeout, or having food delivered, what remains critical is the ability to serve delicious cuisine and meet customer expectations, regardless of the setting. Restaurants offering delivery and takeout options have more flexibility in how they are meeting consumer needs, providing them with more agility during tumultuous times.

Joy Pouros works as the authority writer in the Training department at Culinary Software Services, where she writes on topics as diverse as human resource issues to increasing profits. Joy entered the industry working as a Nutritional Aide in the Chicagoland area before moving into writing and consulting. Joy now specializes in marketing and public relations and writes for a variety of industries.

though he knew that he didn’t want to be a real estate agent, he wanted to return to food – so naturally, he opened a bagel shop. At the time, the shop was the newest branch of Goldberg’s Famous Deli & Bagels, giving Mirjahangiry the footing he needed to begin a hospitality career in the Upper East Side of New York.

From bagels, Mirjahangiry transitioned to the role of manager at Philippe Chow Restaurant Group, where he stayed until 2014. During his time with Philippe Chow, Mirjahangiry acquainted himself with Chinese cooking and the nuances of hospitality, from teambuilding and sanitation to forging customer relationships.

Some of the most notable diners at Sei Less today worked with Mirjahangiry well before the restaurant’s opening, and he takes pride in taking care of these clients “early in their careers,” he said. “Sei Less definitely has a big footprint in the hip-hop and R&B communities, but many of these connections date back to the start of my career in New York, when I worked with some of the highest-profile music executives and music labels.”

Fast forward roughly ten years to 2022, and Mirjahangiry felt equipped with robust relationships – and the right resources – to open Sei Less, even in the recent aftermath of the pandemic. At the time, “there were a lot of raw spaces that required full buildouts, which didn’t make sense financially,” Mirjahangiry observed – so he worked with his partners to rebrand and repurpose an existing restaurant space, framed by the concept of Asian fusion with an emphasis on Chinese cuisine.

Chef Allen Ma plays an essential role in both maintaining and expanding on Sei Less’ culinary identity. Some of the venue’s signature dishes, including the short

rib bao bun and short rib entree, owe their tender, juicy taste to sous vide: a French cooking technique that uses water to cook meat at an even temperature. The resulting dishes are “unlike anything I’ve ever tasted and consistently our top sellers,” Mirjahangiry beamed.

While Chef Ma handles the back end of Sei Less, Mirjahangiry takes care of the front, fusing some of the biggest names in the celebrity sphere with the most familiar-yet-creative takes on Asian fare.

With the expertise of Chef Ma and their team, Mirjahangiry looks forward to the future. He anticipates more pop-up locations, themed menus inspired by legendary musical artists, and perhaps even more music inspired by the restaurant itself, referencing the 2022 song “Say Less” by Fabolous and French Montana, which even filmed parts of the music video inside Sei Less. Mirjahangiry also noted the likelihood of brick-and-mortar expansion to culinary hotspots like Vegas, Miami, L.A., Dallas, or Atlanta. In this niche subset of the hospitality industry, “we don’t view other restaurants as competitors,” said Mirjahangiry. “If you’re a restaurant doing great work and creating high-quality products and relationships, people will continue to support you,” he asserted – from everyday foodies to Alist celebrities.

bounty of foraged treasures. What are some of your favorite spring and summer foraged ingredients and how do they inspire your culinary creations?

Some of my favorites spring foraged ingredients include nettles, fiddleheads, ramps, morels and Japanese knotweed. In the summer, I always look forward to wild blueberries, chicken of the woods, black trumpets, and oyster mushrooms. I am a big fan of seasonal eating, and nature is my grocery store in seasons of bounty. Wild foods tend to be more nutrient dense, so it’s exciting to be getting the added health benefits of the food I eat, in addition to experiencing unique flavors. It has impacted my culinary creations by inspiring me to do more canning and pickling. I definitely have become somewhat of a hoarder of preserved wild foods, because in the winter when I’m feeling low and spend less time outside, I can reach for some of the mushrooms I’ve preserved and make a delicious ramen, or reach for dandelion honey for tea. It’s really special.

Sustainability is a crucial aspect of foraging. How do you approach responsible foraging practices, and how can chefs ensure they are sourcing wild ingredients ethically?

Responsible foraging comes with understanding what wild plants are invasive in your area, and which ones are protected. For example, Japanese knotweed and garlic mustard are extremely

invasive plants, often overtaking native plant species wherever they grow. Therefore, the more you can dig up and eat, the better. On the other hand, ramps are a protected species in several areas, and you should take great care when picking them, being sure to take one leaf per plant, and when you find a smaller patch, it’s best to leave it alone. Ramps take 7 years to grow from seed, and that’s why there is so much talk about them and they’re viewed as elusive. In order to forage responsibly, you have to understand the relationship between a plant and its environment.

Many urban chefs may feel disconnected from nature. What are some accessible foraging opportunities for them to explore in their local environments, and how can they integrate these finds into their menus?

As it turns out, many cities have differentiating foraging laws. Before you consider foraging in any area, I encourage you to look up whether or not there are foraging laws in place that restrict you from picking certain plants. If you are able to forage in your city, consider learning how to forage from some common trees used in landscaping such as magnolias and cherry blossoms. Both have edible blooms that are absolutely wonderful in flavor. You can infuse them into simple syrups, or you can make a magnolia cake like I do! You can also link up with local foragers and join in on their

forays by using tools such as Instagram and Facebook to find community and meet up groups.

I also highly suggest you look at your food vendors catalog— several vendors such as Baldor Foods carry wild foods that you can safely cook with at a restaurant. You can also source foraged goods from websites like Foraged.com. This is actually the best route to take if you are cooking in a commercial setting because if you accidentally serve patrons something inedible, that is a huge responsibility to have on your hands. It’s important to note that when preparing foraged goods, even when they are sourced from a vendor, you still have to learn how to prepare that food. For example, fiddleheads cannot be consumed raw— they must be blanched prior to consuming. I don’t say any of this to discourage new foragers, but more so to showcase the seriousness of it. Foraging is not just a fun activity. It requires skill, patience, and deep knowledge. As long as you are committed to lifelong learning, and understand that having a healthy bit of doubt is imperative, foraging is for everyone!

Looking ahead, what do you see as the future of foraging in the culinary world, and how do you envision it shaping the way we approach food and sustainability?

Several chefs, often in high-end res-

taurants, are already utilizing foraged ingredients on their menus. One of my friends forages and sells to local restaurants in our area, and it’s really cool to see that sort of expert relationship at play. I think as time goes on, and people get more plant curious, foraged foods will continue to grow in popularity, which is cool! My hope is that foraging causes people to have a deeper relationship to the food they eat, encouraging them to eat seasonally when they can and moreover, eat locally. Foraging is often a lowyield activity, and you never know what you’re going to get as a result of “a day’s work,” but it makes you appreciate where your food comes from, and the hands that picked the fruit or vegetable that you enjoy regularly. It also gives people the opportunity to access fruits and vegetables for free, which is very important to me. Everyone deserves to eat fresh fruit and vegetables, and access / pricing is a concern that often comes up. Foraging totally changed the way I thought about food, and it also played a huge role in my mental health journey as well. Nature is my main dopamine source, and I hope that people can feel inspired and encouraged to get outside and just breathe in the fresh air.

For more about Chef Chrissy Tracey and her first new book, “Forage & Feast,” visit eatwithchrissy.com or on Instagram at instagram.com/eatwithchrissyy

Tell me about the concept behind Clock Tower Grill. What does the restaurant specialize in?

Cassie and I opened Clock Tower Grill with the intention of making a difference – both in dining and in our local community. We vowed to only use the best ingredients, support local partners and get involved with the people who we call neighbors. Our ethos very quickly became ‘support local’.

So, while we’re an American-style eatery, we specialize in serving high-quality, sustainable ingredients with fun and flair.

Why did you choose Brewster, NY for

Clock Tower Grill?

We just ended up here – everything happens for a reason.

What made you take the leap into entrepreneurship?

When the opportunity to open our restaurant presented itself to Cassie and me, we decided to take it. We knew that if we gave it our all, there would be no one else to blame for any mistakes.

What are the challenges you face working for yourself? How do you manage this?

I don’t really know…we face challenges every day, but they have become

a part of life, something easily manageable. Multitasking is key.

Who do you source from?

We source from Farms 2 Table, Bakers Wife, Greener Pastures and many more local purveyors, as well as our farm, Clock Tower Farm.

What’s your favorite piece of equipment/something you cannot live without?

A good team to back you up – that’s more important than equipment.

Which POS system do you use?

DiningWare

What’s your greatest aspiration for Clock Tower Grill?

I want people to recognize the emphasis we place on serving locally sourced, high-quality ingredients. We are a genuine farm-to-table restaurant – our farm supplies 100% of the restaurant’s pork and lamb, a portion of beef and other commodities like honey. Further, being farm owners has enabled us to exponentially cut down on the waste typically associated with owning and operating a restaurant. We are committed to supporting not only our community but the future of dining through these sustainable initiatives.

products (Innoval), the solutions proposed by 14 start-ups set to revolutionize the food and hospitality sector, and the 14th International Mediterranean Diet Congress.

“The goal of our programming content was to maximize interest to professionals from the Horeca channel, manufacturing, distribution and retail, with the ultimate goal of adding value to their businesses,” noted J. Antonio Valls, managing director of Alimentaria Exhibitions, We want the event to be an appointment to learn, share, experience and discover the great challenges and future trends of the sector”.

The cooking demos were a “who’s who” of the Spanish restaurant scene. Starred chefs such as Joan Roca, Quique Dacosta, Oriol Castro, Eduard Xatruch, Elena Arzak, Diego Schattenhoffer, Ramon Freixa, Álvaro Salazar, Xavier Pellicer and Rafa Zafra highlighted their fare. This year’s focus was on the “Taste of the Mediterranean”, based on each region’s gastronomic tradition. It will also hosted and award ceremonies and

competitions for Chef of the Year, Waiter of the Year and Best Steak Tartar. One of the show’s highlights was The Olive Oil Bar that featured tastings of 100 plus Spanish extra virgin olive oils (EVOO).

The show brought creative solutions to many of the key challenges we are seeing in North American kitchens. Colorsensing, can reduce food waste thanks to a smart label that changes color Algemy, which grows and harvests microalgae, a superfood, and turns them into an ingredient that can nutritionally enrich multiple products. Factic, offers a platform that predicts product demand through Artificial Intelligence.

Among the more interesting technology was Checkqr pay, that facilitates ordering and paying at restaurants by means of a QR code There was Gloop, which makes fully edible and sustainable cutlery, and swiftON, which applies the Internet of Things to hotel showers to save water and improve the guest experience. The show’s “Robot Solutions” offered a replica of the main operational areas of a restaurant (storeroom, kitch-

en and dining room) with innovative industrial robotics prototypes. Robotic waiters and and robots that can clean were on display.

ICG also presented a multi-channel system that applies artificial intelligence to a restaurant, from the registration of the booking to the completion of the order and the production in the kitchen. It’s also able to recognize customers’ profiles and offer them what they want in a faster and more personalized way and it can share the data with the restaurant’s logistics, production, administration and billing system. Robottions will exhibit prototypes of smart carts to improve logistical efficiency in a hotel or restaurant storeroom, as well as cleaning solutions that use artificial intelligence.

For a North American restaurant chef or foodservice professional looking broaden their horizons, and skills a trip to the 2026 edition of the show is a must.

For more on attending or exhibiting, Barcelona is a melting pot of cultures and cuisines, with influences from Med-

iterranean, Spanish, and even Asian cuisines present throughout the city’s restaurants and markets. A chef can learn how to incorporate these diverse flavors into their own cooking, creating fusion dishes that are both unique and delicious. Beyond the culinary aspect, a trip to Barcelona can also be a source of inspiration and rejuvenation for a chef. The city’s vibrant culture, stunning architecture, and bustling streets can ignite a chef’s creativity and passion for their craft. And yes, that church that everybody talks about: Sagrada Familla is both worth the wait and scheduled to be finished in 2026 after 150 years of construction. By immersing themselves in the sights, sounds, and flavors of Barcelona, a chef can return to their US kitchen with a renewed sense of inspiration and excitement.

If you would like more information on exhibiting or attending in 2026 more information is available by emailing dlapuerta@alimentaria.com

when we began to understand that the chefs we were servicing didn’t want finished meals. They wanted high-quality center-of-the-plate ingredients that they could finish with their own sauces and flavor profiles,” Chef Gerard added. “Whether it’s a white tablecloth restaurant or an international airline, that chef wants the highest quality ingredients that can facilitate consistency.”

“Among the many aha moments we have had include visiting with the famous French Laundry chef Thomas Keller. We cooked chicken for him and his team with sous vide. He simply couldn’t believe that we were working with regular everyday chicken.”

At the WTCE travel show in Ham -

LEGAL INSIDER

burg, Cuisine Solutions will be among 250+ suppliers showcasing their products and innovations for the airline and rail industry. “Our work with airlines through the years has been fascinating,” Bertholon noted. “There is a real challenge when you prep airline food with very low humidity at 35,000 feet.” Attendees will have the opportunity to taste, touch, and try out Cuisine Solutions’ menu ideas, gaining inspiration for enhancing the onboard experience for passengers.

In addition to WTCE, Cuisine Solutions will also bring their sous vide solutions to the National Restaurant Association show in Chicago. This event will feature cutting-edge presentations, demos, and industry experts

on hand to educate attendees on the latest trends and technologies in the restaurant industry.

Cuisine Solutions’ presence at these two major trade shows highlights their commitment to providing high-quality, innovative solutions for the culinary industry. By showcasing the benefits of sous vide cooking and demonstrating how it can enhance the dining experience for airlines and restaurants alike, Cuisine Solutions continues to revolutionize the way food is prepared and served around the world.

Headquartered in Sterling, Virginia, Cuisine Solutions services more than 30,000 restaurants to streamline their operations, helping to reduce waste, lower labor costs, and save hours of

prep time for chefs in the kitchen. The company’s wide-ranging line of sous vide prepared products includes proteins, sauces, grains, plant-based products, and their hugely popular innovation, sous vide egg bites. Their pasteurized sous vide items offer 18 months of shelf life frozen, six days when defrosted, and can be finished in the oven, on a stovetop, or numerous other methods in mere minutes. This allows food service cooks to save time, simplifying the complexity of inventory challenges and offering a consistent solution without sacrificing customer satisfaction.

For more information, visit www. cuisinesolutions.com.

from page 100

Providing Accommodations

Once an employer is on notice that a pregnant employee needs accommodation – with or without documentation - the employer must then continue the interactive process. The employer should promptly provide an effective accommodation – meaning, one that addresses the employee’s Limitations – as long as it does not cause undue hardship. In a hospitality setting, this can be a tall order, as most front-of-house and back-of-house tasks are physical in nature, and can be strenuous at times.

If more than one effective reasonable accommodation exists, the employer has the ultimate discretion to choose the accommodation it provides, though the PWFA Regulations indicate the employee’s preference should be given primary consideration. It is important to remember that an accommodation may be inconvenient, but that does not mean it causes undue hardship.

For example, if a pregnant server asks for a schedule change because they tend to be unwell in the morning, it would be in the employer’s purview to decide whether to schedule the employee for an afternoon shift or for an evening shift. Similarly, if a pregnant dishwasher is limited from

lifting more than a specified weight, the employer has the discretion to reassign that duty to others or temporarily transfer the employee to a different position with the same pay and benefits that addresses the Limitation.

Employers may not require the employee to take leave instead of modifying their job duties, schedule or work environment, whether paid or unpaid.

Next Steps

It is imperative that hospitality employers provide PWFA training to employees who handle accommodation requests. Managers and non-managers alike should be trained to avoid any harassment or retaliation against pregnant employees who request accommodation.

Employers should also consider planning ahead for pregnancy-related job modifications, as an unnecessary delay in providing accommodations may result in a violation of the PWFA. This can be true even if the reasonable accommodation is eventually provided.

Finally, remember that the PWFA does not stop once the employee gives birth – accommodations for childbirth, recovery and lactation are also required, and also with little supporting documentation.

When you contain these costs, you keep more profit from every order that goes out the door – and keep customers coming back for more.

Choose Packaging that Performs

Innovative features mean your customers consistently get great meals. Tear-away lids and durable cut-proof bases provide table-ready performance. Anchor Packaging hot-to-go containers easily store leftovers and

from page 58

allow safe microwave reheating, adding convenience. Because they are dishwasher-safe, they also offer reusability your customers value and remain recyclable after use. Hold your packaging to a higher standard and communicate the value that wins more meals. Choose packaging that performs!

For more information, please visit Anchor Packaging at anchorpac.com

ANCHOR PACKAGING

chandise sales.

Streamlining Operations with Ventless Equipment

Ventless cooking equipment, such as AutoFry and MultiChef, presents an innovative solution for pickleball centers looking to incorporate foodservice without the need for costly kitchen renovations or complex ventilation systems. These appliances are designed to fry, bake, and cook a variety of foods efficiently and safely, all while eliminating the need for traditional vent hoods. Here’s how they can contribute to the success of foodservice programs at pickleball centers:

1. Cost-Effective Setup: Ventless fryers and ovens require minimal installation compared to traditional kitchen setups, saving both time and money. Pickleball centers can quickly set up a foodservice area without the need for extensive construction or retrofitting.

2. Versatile Menu Offerings: AutoFry and MultiChef enable centers to offer a diverse menu of Crispy chicken sandwiches, pizzas, nachos, paninis, fries, onion rings, quesadillas, and more. This versatility allows centers to cater to a wide range of dietary preferences and culinary tastes among players and visitors.

3. Efficient Operation: These ventless fryers and ovens are designed for efficiency, allowing staff to prepare and serve food quickly, even during peak hours. With shorter wait times, players can refuel without missing out on valuable playing time, enhancing their overall experience at the center.

4. Space Optimization: Ventless equipment is compact and can fit into tight spaces, making them ideal for pickleball centers with limited room for a full-scale kitchen. This flexibility allows centers to optimize their layout and allocate space efficiently, maximizing both the playing area and the foodservice zone.

5. Safety and Compliance: AutoFry and MultiChef are equipped with advanced safety features and meet industry standards for ventilation and fire safety. By eliminating the need for traditional vent hoods, these appliances simplify compliance with local regulations and

reduce the risk of safety hazards associated with conventional kitchen setups.

Incorporating foodservice programs into pickleball centers and courts presents a lucrative opportunity for boosting profitability and enhancing the overall player experience. By leveraging ventless equipment like AutoFry and MultiChef, centers can streamline operations, offer a diverse menu of delicious offerings, and optimize space without the need for costly renovations. As pickleball continues to grow in popularity, centers that

prioritize both gameplay and great food are poised to emerge as leaders in the industry, capturing the hearts and appetites of players and visitors alike.

To learn more about how ventless kitchen equipment can benefit your business, visit mtiproducts.com today!

late last month at Vanderbilt Hall, the 11,000 square-foot venue at RXR Realty’s 230 Park Ave. HF is close to a lease as well at the Feil Organization’s 570 Lexington Ave. and is in negotiations for the troubled food halls at 787 Seventh Ave., One Irving at Union Square and Urban Hawker at 135 W. 55th St.

Hanson and Gaudelet will run their Manhattan venues using a different business model than at most food halls, where operators typically lease floors and then sublease them to individual vendors who might — or might not — know how to manage them. “We are acquiring each of the halls individually and rebranding them,” Gaudelet said. Hospitality Firm will run most of the food stands itself, tapping into Hanson’s experience as founder of the former B.R. Guest eatery empire, which included such names as Ruby Foo’s, Atlantic Grill and Dos Caminos.

Hanson’s initial moves have included the ouster of three underperforming stands at Vanderbilt. They reduced the number of vendors from 20 to 17 and replaced them with three brands Hanson and Gaudelet own:

chicken spot ICC, Bash Burger and Brett’s Deli “They’ve proven so popular that they boosted the entire hall’s business by 60%,” Hanson said. A vegan burger place that did only $400 a day gave way to Brett’s Deli, which brings in between $6,000 and $8,000 a day. “Alex and I had 40 restaurants between us and we’re bringing that quality experience to fast serve,” Hanson said.

Hanson point to the quality of his Vanderbilt stands as superior due to his company’s expertise in all aspects of the business. “At ICC, everything is made to order. They don’t fry it at 9 a.m. and serve it at noon,” Hanson said. With his Moka Matcha, Hanson has set his sights on cupcakes and new coffee that will challenge Magnolia Bakery’s. “We spent almost nine months to get it that way,” he said. Hospitality Firm’s approach to the turnaround also included the shuttering of several of UrbanSpace’s locations. Sites at 100 Pearl St. downtown and a half-dozen UrbanSpace locations in Washington, DC, Chicago, Los Angeles and Boston have all been closed.

BADGER BEVS

from page 18

suggested. “We saw everybody become a home chef, a home bartender. Now, coming out the other side of it, people’s palates are better than ever before because they’ve baked with the best ingredients, they’ve made the best steaks at home, and mixed with the best spirits or mixers. That trend really carries itself into today, which means restaurants can’t afford not to have the highest quality cocktails.”

Consumers looking for delicious, sophisticated cocktails without alcohol know that they are more readily available today than ever before, Vogel said, which has upped the ante. “Ten or fifteen years ago it just wasn’t a thing. If you wanted a ‘mocktail’ it was going to be very basic, and not always the best. Now it has to be of the highest quality.”

Badger’s innovation may also extend to packaging, Vogel suggested. “We realize that down the road there is going to be a need for a larger format, potentially a can. Right now we’re just in a bottle, which we love because you really put your best foot forward. A high-end glass bottle means the carbonation can be held really right, with

really tight, small bubbles that just roar in the glass as you’re enjoying it, almost like a champagne type of effect. Right now we are laser-focused on the high-end restaurants, country clubs, high-end caterers and boutique hotels.”

The solution for restaurants then is to innovate, offer more variety, and work with suppliers that understand the need and can help them incorporate the highest quality ingredients possible in their cocktails. And it is to that challenge that Badger Bevs is hard at work providing solutions.

To learn more about adding Badger Bevs to your menu, visit badgerbevs. com.

ensuring that all your products communicate with each other and sync to one Customer Relation Management (CRM), so you can market it more effectively to your full database of customers,” Zibell explained.

When talking to prospective TouchBistro customers, Zibell often frames their growth potential in terms of restaurant operators who are “doing it right.” The most successful operators, he said, “have a crystal-clear vision of how they want to use these management technologies. “The operators that understand what they’re trying to accomplish with tech and have the resources to implement those solutions effectively are the ones that succeed,” he said.

By clearly articulating their technology needs relative to business goals, these operators also “consistently deliver a great dining experience,” Zibell added, often complementing their tech stacks

with on-the-ground research to understand their guests’ needs, pain points, and opportunities.

Even if restaurants aren’t in the market for a new CRM or POS, “it’s important for operators to think about the frequency of takeout versus venue dining, guests’ perceptions of loyalty, and other diner trends,” Zibell noted. Third-party delivering systems and takeout, for instance, “aren’t going anywhere,” Zibell confirmed, based on his industry knowledge as well as TouchBistro’s latest 2024 American Diner Trends Report.

inclusivity of the market, in which Zibell perceives opportunities for smaller tech players to change the landscape of restaurant management. Zibell offered the example of a “boutique” incentivebased labor management company that TouchBistro met with recently “because of their ability to respond to ancillary problems, like scheduling employees, which chip away at larger labor challenges,” he reflected.

In terms of both technology and relationship-building in the industry, openness is key. When asked how he’d advise restaurant operators looking to stay ahead of their competition and industry trends, Zibell emphasized that restaurants’ “competitors” are also members of a community – and they can learn by sharing their experiences openly with one another.

low restaurateurs and ask what they’re using. These conversations can help you understand areas of opportunity in your business and design a tech stack to improve specific metrics, as opposed to just adding tech that sounds cool or interesting,” Zibell advised.

Restaurants can use this knowledge – combined with a strong understanding of their business models – to adopt and maintain “a great core POS system, which they can customize to fit their business’ specific needs through TouchBistro’s own solutions or with leading integration partners,” Zibell explained. These types of integrations reflect the

As the needs of restaurant operators evolve, TouchBistro learns and adapts alongside them. “We keep our finger on the pulse of the market and consumer demands, continually listening to our customers, and investing in whatever changes need to be made,” Zibell said –and this philosophy is reflected in the architecture of TouchBistro’s technologies.

For restaurant operators interested in working with TouchBistro, visit touchbistro.com to request a demo and see how TouchBistro’s restaurant management can enhance your restaurant operations. from page 32 TOUCHBISTRO

“If you’re considering a restaurant management solution, talk to your fel-

fish welfare through improved husbandry practices and advanced technology, such as underwater cameras, aiming to increase overall fish survival and promote health benefits. “Recognizing the sensitivity of the harvesting process, our company advocates for electric stunning adoption to minimize stress during slaughter, targeting its implementation across its farms in Spain and over 50% of its production in Greece by 2027,” Fthenakis detailed.

AVRAMAR’s success with Branzino in the US market has been driven by Branzino’s unique attributes, our strategic positioning and partnerships, consumer education, and targeted promotions. To further increase awareness and penetration, AVRAMAR plans to continue expanding into retail and food service channels, collaborating with influencers and chefs to create engaging up to date content. Innovating with new product formats and emphasizing sustainability messaging will differentiate Branzino and appeal to environmentally conscious consumers, strengthening AVRAMAR’s position further. “Despite being a relatively lesser-known species, Branzino is gaining more traction on menus every year, achieving incredible success and penetration in fine dining and independent restaurants,” Fthenakis continued. “Chefs appreciate its mild flavor and versatility, leading to creative preparations that resonate with diners.”

US chefs have adopted AVRAMAR as a reliable and consistent source of fish with crucial availability year-round. “Our expansive network of farms throughout Greece guarantee meticulous monitoring and unwavering compliance with the rigorous food safety standards set by the European Union,” Fthenakis said. “Our species undergo an 18-month life cycle at sea to reach commercial sizes. Proactive inventory management, stringent quality assurance measures, and efficient crossfunctional communication between production and sales departments ensure that our availability aligns with market demand.”

AVRAMAR’s Mediterranean species possess unique qualities that distinguish them in terms of culinary ex-

cellence and adaptability. Known for their delicate flavors, tender textures, and versatility in various cooking methods, these fish are highly prized in Mediterranean and Asian cuisines alike. Species such as Branzino and Dorade boast a mild yet distinctive taste profile that complements a wide range of herbs, spices, and ingredients commonly used in Mediterranean cuisine. “With no added ingredients, our products allow the inherent flavors to shine. We also provide recipe suggestions and culinary inspiration to consumers, showcasing the diverse ways Mediterranean species can be incorporated into dishes, from grilled fillets to seafood stews and pasta dishes,” Fthenakis said.

AVRAMAR continues to engage with their foodservice community and their dining consumers. AVRAMAR engages consumers through its online presence, consumer education campaigns, partnerships, events, product labeling, in-store promotions, and feedback channels. “Through social media, website content, and events, we educate our partners and consumers about the importance of sustainability in the seafood industry and provide information on our responsible sourcing practices,” Fthenakis concluded.

By staying abreast of emerging trends, consumer preferences, and technological advancements, AVRAMAR continuously innovates and adapts its product offerings to meet evolving market demands and maintain a competitive edge in the seafood industry. AVRAMAR’s agenda of achieving a balance between consumer demand and sustainability goals have enabled the company to emerge as a leader in shaping the future of responsible aquaculture.

For chefs, operators, or distributors seeking more information, visit AVRAMAR’s website at https://avramar.eu/ as well as Social Media channels for deeper insights or contact the company’s dedicated sales team. Additionally, attending industry events where AVRAMAR is present can offer further valuable insights and the opportunity to meet them in person.

relationships; we are, essentially, a human-centric model in that sense.”

As the executive envisions the future, he projects that the company’s customer base will shift to center around larger, more complex corporations, for whom face-to-face interactions and personalized relationships are a critical part of the business dealing. “These types of companies need the value-added service of a personal relationship – they need people they trust as business partners and with whom they can collaborate and convert problems into solutions,” Singer emphasized.

Of equal importance to the executive is nurturing existing relationships between the company and its employees. In order to best serve its customers, a company needs a team of skilled, entrepreneurial employees. Therefore, Singer stressed the importance of creating a culture that attracts and retains its new hires: “One of my goals was to create a company that actively enriched peoples’ lives; I didn’t understand building a workspace where people felt like they had to leave their best selves at the door,

since we spend so much of our adult lives working.” Part of this philosophy is giving local and division leaders tremendous autonomy over their sectors. Doing so, cited Singer, helps develop employees’ entrepreneurial instincts while strengthening the personalized dealer-customer relationships and development of unique client-focused solutions.

Despite the challenges that come with mergers and acquisitions, it’s clear that Singer’s focus for his company is unwavering and clear. With improved ability to serve larger regional and national companies with a larger economy of scale, the combined Singer/H&R offers new and existing customers with increased efficiencies and personalized solutions. Throughout the entire daunting process, Singer also reaffirmed the importance of developing lasting bonds between the company and its employees.

For more information about Singer Equipment, and the company’s offerings, visit www.singerequipment.com.

parallels the growth of Henny Penny’s national profile. In 1963, the company introduced its legendary pressure fryer. “That product went to market in a unique way,” Meyers explained “because they used the distributor model from the beginning, relying on distributors across the globe.”

Today, some 33 years later, HP Sales Northeast is one of the most successful distributors of Henny Penny products in the world. The company distributes Henny Penny products and other food service essentials across northern Delaware, eastern Pennsylvania, and “everywhere from New Jersey up to Maine,” Meyers said, as well as the New York City Metro area.

The company’s northeast expansion began in January 2020, with two flagship locations in Hopkinton, MA and Mount Laurel, NJ. “We are very much a hands-on distributor. Our strategy is to either have our own boots on the ground or to cultivate and deploy a network of service companies that can collaborate to service growing chains/franchises/

concepts.” Meyers added.

Regardless of where HP Sales Northeast extends its business efforts, “our bread and butter is finding our own customers and having the backings of Henny Penny behind us,” said Meyers. “A huge portion of our business comes down to that partnership, legitimized by the quality of Henny Penny products.”

With Henny Penny remaining focused on its’ key line of solutions, HP Sales Northeast has added to its offerings. Their customers’ needs have evolved as the landscape of restaurants and retail have changed. The company now offers top-tier solutions including Dorégrill rotisseries, AyrKing breading equipment, and Fri-Jado food displays, merchandisers and cases all delivered with a personal touch.

For Meyers, customer-centered distribution means incredibly thorough after-sales support as well as an in-house demo kitchen, where prospective customers can try products for themselves. When customers test a product, taste the results, and decide to implement it into

their own kitchens, the support component “is where we shine and stand apart from other people who just sell food service equipment,” Meyers. said.

“Customers don’t just order the equipment and go off on their own,” he explained. “Our goal is to deliver the highest quality Henny Penny equipment to our customers, install it, train their employees how to use it, and then offer on-going access to our in-house service technicians with fully stocked vans. Our technicians aren’t just ‘jacks-of-alltrades,’ and that goes for our entire support team,” Meyers continued.

“We’ve worked hard to provide excellent customer service aimed at diminishing service calls by first attempting to solve problems over the phone. Our team walks them through potential solutions to determine whether there’s a simple fix.” Over time, the company’s service-minded approach has formed lasting, genuine relationships with customers of various specialties and scopes: from single-location pizzerias to some of the biggest players in the food industry.

As HP Sales Northeast looks toward the future, they maintain focus on distributing to retailers in the northeast U.S. and prioritizing user-friendly equipment. When asked about the inevitability of robotic in the kitchen, he emphasized quality training – “so that people are able to use the right tools to lighten the load and automate the most laborintensive processes.”

In the years to come, Meyers also anticipates moving into other markets like senior living and schools where combi ovens – “one of the most underutilized products in the U.S.,” he assessed – can have a huge impact on dining quality and efficiency.

Across product and state lines, the HP Sales Northeast mission continues to be distributing top-tier food service equipment: one fryer at a time.

For more information about HP Sales Northeast’s service and product offerings, visit their website at hpsalesne.com, send them a message, and follow them on social media.