April 2013

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2 • April 2013 • Total Food Service • www.totalfood.com

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April 2013 • Total Food Service • www.totalfood.com • 3

Attendance is free to

NJRA members and

non-members as well.

“This is by far the

most informative and

fun event we host all year,” said NJRA

President Marilou Halvorsen. “Be-

cause our industry is so widespread

and affects a plethora of people and

businesses throughout the Garden

State, the participants speaking and

displaying at the conference cover

many genres and interests for attend-

ees,” she added.

ROC is the leading restaurant con-

ference of the year for New Jersey. The

all-day event will include the follow-

ing details:

• Cooking demonstrations from

Celebrity Chef, David Burke,

Mauro Castano of TLC’s “The

Cake Boss” & Carlo’s Bakery and

renowned Chef, James Laird

• The “Mixologist of the Year”

Contest

• Field inspection process up-

dates

• Discussion on the Department

of Labor’s new grants

This is the first year the NJRA will

open attendance for the conference

free-of-charge to non-members. Mo-

bilizing the restaurant industry is a

top priority of President Halvorsen

as she aspires to create a new and

relevant image for the 70-year old or-

ganization while simultaneously re-

building the industry, which was hit

hard by Hurricane Sandy. For more

information on ROC, please contact

Alyson O’Brien at 609-599-3316 or

[email protected].

Established in 1942, the New Jersey

Restaurant Association (NJRA) repre-

sents the Garden State's 25,000 eat-

ing and drinking establishments - the

State's largest private sector employ-

ers, generating $14 billion in annual

sales and employing over 311,000

people. Through member education,

New Jersey Restaurant Association Hosts Restaurant Operators ConferenceOn April 22, the New Jersey Restaurant Association (NJRA) will host the 2013 Restaurant Operators Conference, better known as “ROC,” at Pines Manor in Edison, New Jersey.

// NEWS EVENTS

advocacy, networking, and support,

NJRA has become an essential ingre-

dient for successful and professional

eating and drinking establishments,

vendors, non-profits, schools and

students.

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Despite a bout of ill health

last month, the 87-year-

old chef, among the most

accomplished in history, did not

hesitate to cross the Atlantic for the

launch of The Bocuse Restaurant.

The Culinary Institute of America

last year closed its Escoffier Restau-

rant, named after "the king of chefs

and the chef of kings" Auguste Es-

coffier. After renovations, the menu

was revamped to feature contempo-

rary French fare after some of Bo-

cuse's best recipes at CIA's first new

restaurant in 40 years.

Escoffier had helped make haute

cuisine available to family kitchens

thanks to cookbooks and restaurants

at the Ritz in Paris, London's Savoy

and other distinguished institutions.

At the CIA's campus on the banks

of the frozen Hudson River, hun-

dreds of students attended Bocuse's

lecture to hear him speak about his

life and dole out both advice and

encouragement. "Cook the way you

like, with local, quality products,"

Bocuse told the students. "This is

very important."

Donning as always his chef's

hat and apron, he was surrounded

by several of the biggest names in

French cuisine in New York - Jean-

Georges Vongerichten, Daniel Bou-

lud and Thomas Keller and his son

Jerome. They paid tribute before a

packed audience to the storied chef

during a talk on the future of French

cuisine.

"All cuisines are created equal

be they French, Italian, Chinese or

American," said Bocuse, while also

highlighting France's unique assets:

"A huge aquarium, a huge orchard

and a huge vineyard."

In honor of his birthday, which co-

incided with his visit to the CIA, stu-

dents had prepared a gigantic cake

of five layers with a big "B" on top as

a surprise. Nearly a thousand people

then launched into a happy birthday

song, in both French and English.

Bocuse, a three-star Michelin chef

since 1965 who the CIA named Chef

of the Century in 2011, then auto-

graphed cookbooks and posters cel-

ebrating his restaurant's opening.

In the evening, he officially inau-

gurated the restaurant by breaking

a replica of a very large soup tureen

like that used for his famous black

truffle soup VGE created in 1975 in

honor of former president Valery

Giscard d'Estaing. "Paul Bocuse is

simply stated, the most important

chef in history," said CIA president

Tim Ryan.

Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Avenue, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2013 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburg, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes

to Total Food Service, P.O. Box 2507, Greenwich, CT 06836

Main Office: 282 Railroad AvenueGreenwich, CT 06830

Publishers: Leslie & Fred Klashman

Advertising Director: Michael Scinto

Creative Director: Ross Moody

Contributing WritersWarren Bobrow

Wyman PhilbrookNoelle Ifshin

Ryan CondrenAndrew Catalano

Phone: 203.661.9090 Fax: 203.661.9325

Email: [email protected] Web: www.totalfood.com

"Chef Of The Century" Bocuse Gets Rock Star Treatment As He Debuts CIA EateryFrench chef Paul Bocuse got a rapturous welcome from students at the Culinary Institute

of America recently in Hyde Park, New York. Bocuse was in the United States for the

inauguration of a new restaurant bringing his culinary prowess to the American palate.

// NEWS CHEFS

Legendary toque Paul Bocuse recently debuted his newest eatery at the CIA

continued on page 94



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From this point of view,

the relationship between

the restaurant and its lin-

en and uniform supplier

is broken, and neither

party will truly be satisfied until it is

repaired.

In these pages some time ago, I

made the claim that a restaurateur

who bemoans linens as nothing more

than a drag on the bottom line under-

estimates the role the dining experi-

ence, and the effect of linens on that

experience, plays in check average.

But it’s more than that. I actually had

the Director of Operations of a New

York City restaurant group tell me

straight out that he didn’t want his

managers worrying about whether

their people were throwing napkins

and towels in the garbage. Presum-

ably they had more important things

on their minds? Or had they simply

come to believe that these things

were disposable commodities?

I become more convinced all the

time that if this view is common, and

I think it is, it is the fault of the very

people who stand to lose the most:

the linen suppliers. Ironic, no? There

are too many suppliers who devalue

their own product, either with bad

packaging and presentation, poor

wash and press quality, or just plain

bad or uninformed buying. If I don’t

value my napkin enough to know

where and how it is made, to make

sure quality control in my factory is

up to standard, and that my presen-

tation is as good as it can be, why

should the restaurant who receives it

see its value? And once again the par-

allel between buying food and rent-

ing linens becomes clear. But then

why is the first nurtured and the sec-

ond derided?

When I see fine Italian linens that

have been used to clean a hood or

placed under a kitchen mat, when I

see chef coats come back with pic-

tures drawn on them, I’m always

amazed. But I have to acknowledge

that in the linen industry there are

those who buy whatever is “on sale”,

who send out mismatched napkins,

whose quality control doesn’t match

that of the restaurants they serve, who

are, in short, creating the perception

that these things have no value. But

then there are restaurants who accept

that, too. So where does it stop?

We all know that some chefs know

the name of the farmer who raised

the cows on his menu, and some buy

huge frozen boxes of meat from a

huge concrete building. But both of

those chefs know that their income is

tied to what they put on the plate, and

so they do the math, price the dish,

and make a living. Linens are a part of

that math. It’s just that very few have

figured that out. Use the linens that

fit your business plan, but recognize

them as part of that plan, and the suc-

cess or failure of that plan. To that ex-

tent, linens are just as valuable to you

as they are to me.

I like a kitchen that takes care

sourcing its meat and fish and pro-

duce, that stages a dish with some

thought, that wipes the plate before

it goes out to my table. And I know

that there is a cost associated with

that experience. Restaurants should

demand the same level of attention,

care, knowledge, and quality of their

linen vendors, and they should be

willing to pay a fair price for that. If

your diners expect more than a bar-

gain-basement experience, don’t ask

your vendors for bargain-basement

service. A good vendor will rise to the

occasion if allowed to.

The Perception of ValueDoes what I do have value? Does the person I do it for believe it has value? I suppose we’ve all

wondered that from time to time, but how much thought do we give to the simple fact that in

addition to providing something of value, we must also create the perception of that value?

// HERMANNS ON LINEN

Christopher Hermanns,President of WH Linen

[email protected]

Use the linens that fit your business plan,

but recognize them as part of that plan, and

the success or failure of that plan. To that

extent, linens are just as valuable to you as

they are to me.



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He moved on to ac-

cept a position with

IBM, but after 3 years,

yearned to return to

the culinary field. He

enrolled at Johnson & Wales Univer-

sity where he completed his formal

culinary education, graduating with

high honors and numerous awards.

He went on to work with the Emmy

Award winning Chef, Ming Tsai, best

known for his popular television

show “Simply Ming.” Tim also devel-

oped strong skills in French cuisine

during his years as a chef at the Four

Star and Five Diamond L'Espalier

Restaurant in Boston. There, he

worked under Chef/Owner Frank Mc-

Clelland, which helped him develop

big flavors using unique ingredients

and a combination of new and classic

techniques. Tim also spent time as a

stagiare in the kitchens of Le Bernar-

din, and Aureole in New York City. In

2007, Tim with his wife Julie opened

The Schoolhouse at Cannondale. He

has masterfully turned The School-

house at Cannondale, as one of the

town's most treasured historic build-

ings, into an elegant restaurant. He is

taking his experience, technique, and

artistry to a whole new level.

What inspired you to become a chef? I had taken a corporate sales job with

IBM right out of college and knew al-

most immediately that this was not

the right path or a long-term career. I

always loved to cook and experiment

with ingredients as a kid, so when it

was clear my corporate career was

not going to work out I took the leap

to go to culinary school.

What’s your proudest accomplish-ment in your career to date? I would say my proudest accomplish-

ment has been turning this tiny space

of a restaurant into an award winning

dining experience and crossing the

5-year mark. Most restaurants won’t

make it a year and trust me I heard

that more times than I care to re-

member when I embarked on open-

ing The Schoolhouse at Cannondale.

Have any mentors? What have you learned from them? From a business stand point my fa-

ther and father in law have been

amazing mentors. They have helped

to coach me through many decisions

that I believe, have been instrumen-

tal and pivotal in the growth and suc-

cess of the restaurant. My wife Julia

is my spiritual mentor and keeps me

grounded when things might be com-

pletely chaotic around me.

Tim LaBant, Chef & OwnerThe Schoolhouse at Cannondale in Wilton, CT

After graduating from the Wilton School system and Wittenberg University, Tim began his

culinary career in Boulder, Colorado where he developed his skills as a chef before leaving

his passion behind for corporate America.

// CHEFCETERA UP CLOSE WITH METRO NEW YORK'S CHEFS

In 2007, Tim with his wife Julie opened The Schoolhouse at Cannondale. He has mas-terfully turned The Schoolhouse at Cannondale, as one of the town's most treasured historic buildings, into an elegant restaurant. continued on page 94

From a business stand point my father and father

in law have been amazing mentors. They have

helped to coach me through many decisions that I

believe, have been instrumental and pivotal in the

growth and success of the restaurant.




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"Something that we know

is environmentally de-

structive, that is costing

taxpayers money, and that is easily

replaceable, is something we can do

without," Bloomberg said during his

12th and final State of the City ad-

dress.

"So with Speaker Christine Quinn

and the City Council, we will work to

adopt a law banning Styrofoam food

packaging from our stores and res-

taurants," he said. Bloomberg added

that Styrofoam increases the cost of

recycling by up to $20 per ton, and

that it is "virtually impossible to re-

cycle and never biodegrades."

The ban -- which needs to be

passed by the City Council -- is one

part of Bloomberg's sweeping green

initiatives for the remainder of his fi-

nal term. The initiatives also include

doubling the city's recycling rate to

30% by 2017, a push for more electric

cars and accommodations for them,

and reducing the city's carbon foot-

print by 30% over the next 10 years.

Some storeowners said a Styrofoam

ban could hurt business. "For the

customers, putting their hot food

in plastic containers would be bad

-- those can melt," said Hong Yoo,

a manager at Bryant Market deli on

Sixth Avenue. "We supply Styrofoam

because there's a demand for it," he

said, adding that it "costs less than

plastic."

To answer the needs of Metro

NYC‘s foodservice operators and the

possible Styrofoam ban, Huhtamaki

US offers a solution with their Chi-

net® and SAVADAY® molded fiber

products consisting of bowls, plates,

clamshells, trays and other eco-

friendly alternatives to Styrofoam.

Both the Chinet® and SAVADAY®

lines are made from 100% recycled

material and are 100% compostable.

Perfect for food prep and preserva-

tion, Huhtamaki offers sustainabili-

ty, strength and style. Total Food Ser-

vice sat down with Alexis Guetzlaff,

a product manager for Huhtamaki’s

foodservice division, to discuss how

Huhtamaki has met the growing de-

mand for compostable products.

How does Huhtamaki help

the food service operator with

their commitment towards a

“green and sustainable” agenda?

Huhtamaki makes a full line of sus-

tainable products that are great al-

ternatives to foam packaging. From

products made with 100% recycled

materials that are 100% composta-

ble, like Chinet® tableware and

clamshells and Savaday® tableware

and trays, to RC Cup by Chinet®,

which insulates hot cups without the

use of foam.

What makes Huhtamaki different

from other products in the market-

place? Our wide variety of products

really set us apart, especially our

large number of products that are

made from recycled materials and

are compostable. Also, we are one of

the few manufacturers that can offer

customers products from 3 different

substrates: molded fiber, paper and

plastics.

When you look under the hood so

to speak, what makes the produc-

tion of Huhtamaki’s Chinet and Sa-

vaday® lines unique?

We help preserve precious natu-

ral resources by using the 100% pre-

consumer recycled material. This

means we collect safe, clean, never-

used scrap materials – milk carton

stock, paper from other associated

business units and unprinted news-

paper – to create these disposable

tableware products.

By using these recycled materials

we currently conserve 2.5 million

trees annually and reduce our land-

fill usage by 450,000 cubic yards. We

are also able to save 1 billion gallons

of water through our water-efficien-

cy programs.

The Huhtamaki Chinet line is so

much more than plates; walk us

through what else the line offers.

While the foundation of the Chinet®

Brand is the molded fiber plate, we

really do offer so much more:

Huhtamaki Offers Green & Cost Efficient Solution To Proposed NYC Styrofoam BanMayor Michael Bloomberg last month proposed a ban of all Styrofoam food containers in

the city, saying the material is destructive to the environment and a burden on taxpayers.

// NEWS SUSTAINABILITY

Huhtamaki makes a full line of sustainable products that are great alternatives to foam packaging. From products made with 100% recycled materials that are 100% compostable.




How did you get into the industry?By chance, I literally start-

ed working as a recep-

tionist in 1977 at the Larchmont Yacht

Club and worked there through college

right through my time at Arizona State.

I progressed and ended up being the

Maitre d' and Captain. To tell you the

truth I grew up in very modest means

and I though that if I worked at a club I

would learn how people of wealth and

successful means were made and that

it would rub off on me and with that

would come the key to wealth.

So what did you find out?I realized that there are a very wide

range of people. I found out quickly

that the most successful people from

all walks of life are just very down to

earth.

How did you gain the experience you needed in food and beverage to suc-ceed?While at Arizona State, I worked at ev-

erything from delis to high-end res-

taurants. Then when I transferred to

Florida Atlantic in Boca Raton I had

the opportunity to work at a number

of high-end restaurants at Boca West.

I picked up something at each of these

that showed me what you need to do to

be successful. Everybody's a food crit-

ic; everybody knows what you should

be doing.

So what led to Club Management?I tried to assess my abilities when I got

out of school. I knew I could sell, so I

thought that Wall Street was the place

to be. It was a bull market, so I worked

until I became a broker at Smith Bar-

ney. What I didn't realize is that most

folks who succeed on Wall Street bring

a book of business with them that in

many cases comes from family and

friends to cover the cost of maintaining

a desk. For me it was 120 cold calls a

day. But I built a great set of selling and

interpersonal skills to sell intangibles

to very high wealthy individuals like a

stock certificate that you never saw and

to develop very thick skin. At the same

time, I had to pay the bills because I was

working on straight commission. So on

the weekends I worked as the maitre

d' at Larchmont Yacht Club. I ran their

dining room and handled tableside

service and cooking and presented the

specials and managed the wait staff. It

was interesting living two very different

lives going from a suit to a tuxedo.

What led to a full time switch? I began to transition out of the finan-

cial field and was hired by Bill Jessup. I

knew that I had a passion for the food

and beverage and the club business. I

began full time as the assistant food

and beverage manager at Larchmont. I

learned very quickly how different pre-

paring for lunch is every day versus the

operating of a la carte and catering and

banquets. I learned very quickly and

continued to learn that the toughest

part is trying to combine an a la carte

restaurant and banquet facility.

What did you learn at Siwanoy?It was a great time to start in club man-

agement. The club had great resources. It

was a little stodgy, different clientele,

more pink and green pants. Professional

managers of country clubs were coming

into their own. Before that it had been

mostly maitre d's and Europeans who

were making the transition without any

formal training.

They knew food and beverage and ser-

vice but didn't understand the admin-

istration. I had to go from smart food

and beverage guy to a Chief Operating

Officer. So I had the finance, interper-

sonal skills and the background for

working in 30 different restaurants. At

a club like Siwanoy you needed to have

Robert Kasara, President of Metropolitan Club Managers Assocation & General Manager of Wykagyl Country Club

// Q&A

Rob Kasara bring some three decades of club experience to his new post as the Presi-dent of the Metropolitan Club Managers Association.


your hand on the pulse of the financial

end of the operation.

Define what a club COO focuses on?We run a very diversified small busi-

ness with revenues in excess of $10mill

that today's club manager is respon-

sible for. That's why there is a full port-

folio of certification to become a club

manager today.

It encompasses a $2million plus food

and bev business as well as golf man-

agement, tennis and swimming with

an Olympic sized pool. Then you have

insurance and HR responsibilities.

Keep in mind that in the height of our

season, we have 100 plus employees.

So what becomes the key to success in running a club?It’s all about participation from both

your members and team. I need our

members to be using the facilities. The

key is to create participating members

that are spending money by coming

and playing golf and spending the $150

in the grillroom and pro shop.

We use all the social media to sell the

facilities and events to our member-

ship. To me it starts with a pristine look

by spending money on the facility. This

then leads to our members bringing

in their guests who then look to us as

a venue for their special events. For us

the focus is on keeping clean and fresh

with the golf course in the best shape

of any local club. We'll spend $2 million

a year on the course alone. For many

years we actually hosted an LPGA

event.

What are the pros and cons of a club hosting a pro golf event?The LPGA was here before me. It was

a financial decision. It was a money

loser. In addition, the wear and tear on

your club can be very difficult. The lo-

gistics of parking and taking away your

golf course from your members makes

this a very easy decision.

What are the elements of a successful foodservice operation at a club?The key component is consistency on

how you approach your menu produc-

tion.

People are creatures of habit. Even with

a minimum and the greatest food, your

member is only going to come once a

week. You have to understand that we

are a 501c7 not for profit. which enables

us to generate 15% of our business out-

side the club with special events.

At the same time, because we are a

non-profit, we can't advertise, so it’s all

about getting your membership to pro-

mote. If a club is just in the a la carte

business, it will lose $300k to $400k as a

result of 50% to 60% in labor costs and

then 40% food cost. So we need outside

weddings and events to make the club

a success. At the same time, we need to

make every member visit special. So we

know what our members like. We're us-

ing technology to understand how they

like their favorite cocktails, how many

olives and how they like their food

cooked.

How are the needs of a city club differ-ent from those of a suburban club like yours?A city club provides its members with

the weekday services they need from

lunch to business meeting venues. Our

job is to provide their weekend sport-

ing activity like golf and tennis. Think

of us as a weekend oasis.

What trends are you seeing on menus?After doing this for so many years be-

lieve me just put a heart healthy next

to something and it simply won't sell.

Somehow healthy has always led peo-

ple to think: "no taste." Certainly there

are less cream sauces and more broil-

ing replacing frying.

What kind of culinary talent do clubs attract today?A very interesting type of chef from a

restaurant chef. We have a more finite

menu with much more diversity at the

same time. Our chefs need to go from

chicken fingers and eggs benedict to

a seafood entree plate finished with

couscous.

They need to work hard and enjoy the

opportunity to succeed in both an a la

carte and then a party for 300 simulta-

neously. It’s very important to under-

stand that we are not in competition

with the Manhattan restaurant scene.

We want a “Wow” factor from a taste

standpoint with the comfort of making

them feel like they are at home. They

also get to flex their creativity through

events like small wine tasting type par-

ties including a blind folded "Dark Din-

ing" event we just ran.

So with the challenge of operating

both an a la carte and catering facility what is your approach to the upgrade of a kitchen? That's the million-dollar question. Re-

member a lot of these clubs were built

as private residences with no thought

towards the volume that a club would

have to produce. I was fortunate at Si-

wanoy with the kitchen being centrally

located.

So the first challenge becomes how to

handle pre-prep. I just don’t like what

holding cabinets do to food. My ap-

proach is to build steam tables in pull

out drawers and then insert the hotel

pan into the draw and create an orga-

nized system to handle the plating.

This business is all about consistency,

so whether you are the first served or

the 300th served, we want you to have

the very same quality. That's why it all

starts with helping our catering cus-

tomer understand the importance of

creating menus with a minimum of

choice that will lead to a high qual-

ity meal. We avoid the customer that

comes in here looking to dictate a

menu.

At Wykagyl, we have two kitchens and

it’s a constant balance to coordinate

the a la carte line and the special event.

The event needs to start on time and

we need to coordinate that with our

member reservations.

What goals does the association have for this year?I want to help some of our older man-

agers find new employment opportu-

nities. With new board members and

president at clubs, the club manager

has a new boss and that creates lots of

turnover.

So we want to help our members get

up to date with technology that they

can then bring to a new opportunity.

We want to continue to be an influence

in our local communities through our

charity: AABR, the Association for the

Blind and the Retarded and a num-

ber of other initiatives. As part of be-

ing good neighbors, we continue to be

concerned with being green and sus-

tainable.

This business is all about consistency, so whether

you are the first served or the 300th served, we

want you to have the very same quality. That's

why it all starts with helping our catering

customer understand the importance of creating

menus with a minimum of choice that will lead to

a high quality meal.


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60 minutes to prep and plate;

application of state of the art

culinary artistry; utilization

of the event’s “Iron Chef style” mys-

tery ingredient “PORK LOIN” in all

3 dishes of a salad, an appetizer and

an entrée; innovating “sure win reci-

pes” fit for the discriminating palates

of the healthcare clientele; and stay-

ing charged, tracked and grounded in

the healthcare mission of Health and

Healing, were just among the major

challenges raised to the defending

champion NY Presbyterian Hospital/

Weill Cornell Medical Center and con-

tenders NY Methodist Hospital and

the St. Charles Hospital.

The audience of peppered all com-

peting teams with cheers and awes

over a hundred healthcare food ser-

vice, business partners, and culinary

enthusiasts. Barry Kriesberg, VP of

Administration at Kingsbrook Jewish

Medical Center enthusiastically em-

ceed the event keeping the audience

entertained and engaged. The bar

of healthcare foodservice has been

raised through its breed of aggres-

sively outcome- oriented and talented

chefs, equipped to perform and stay

alive in the competitive edge. From

the mix and usage of healthy colorful

fresh produce, the display of healthy

cooking techniques, the blending of

flavors, seasonings and spices, the

matching of garnishing in plating/

presentation, to permeating an ar-

ray of aroma in the air and infusion

of excitement and anticipation ga-

lore, tempered with humor and stress

5th Annual Big Apple Healthcare Culinary ChallengeThree elite New York hospitals flexed their nutrition and

culinary might in the 5th Annual HFAA “Big Apple Healthcare

Culinary Challenge” held at the ICE (Institute of Culinary

Education, New York) on March 14, 2013.

// EVENTS

continued on next page

The trophy went to the defending champion NY Presbyterian Hospital/Weill Cornell Medical Center team.

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management, the teams all in unison

sent one solid message, “Healthcare is

in it to win it !"

The competing Healthcare Foodser-

vice Chef teams garnered neck to neck

scores from a panel of 3 reputable cu-

linary judges including Chef Michael

Laiskonis, Creative Director and Rich-

ard Simpson, School Director at the

Institute of Culinary Education and

Chef Michael Salvatore, Director of

Culinary Resources at SYSCO Foods.

Apart from the nutrition and culinary

artistry standpoint, the teams were

also rated on the aspects of sanitation,

teamwork plus workflow, which were

deemed equally essential criteria in

the overall evaluation of performance

in the real healthcare setting. Food

safety and cultural diversity amidst

resource maximization are factors

that cannot take a backseat in today’s

healthcare arena.

And the trophy went to the team

that reigned supreme. The defending

champion NY Presbyterian Hospital/

Weill Cornell Medical Center team led

by Food and Nutrition Services Di-

rector Michael C. Williams, MBA, RD,

CDN (which included team members

Ross Posmentier, Senior Executive

Chef; Hasan Culver, Amenity Chef;

and Miriam Zamparelli, Executive

Chef. 1st runner up honors went to the

New York Methodist Hospital team led

by Food and Nutrition Services Direc-

tor Maura Doran, RD (which included

team members Jack Wolfe, Executive

Chef; Michael Vigo, Cook; and Tiffini

Ellis, Cook. The 2nd runner up honors

went to St. Charles Hospital team led

by Food and Nutrition Services Direc-

tor Stephanie Giraulo, MBA, RD, CDN,

(including team members Bill Dough-

erty, Chef; Kim Marie Vargas, Chef;

and Mahindranath Maraj, Chef.)

The winning dishes showcased by NY

Presbyterian /Weill Cornell Medical

included:

AppetizerMediterranean Stuffed Pork Tender-

loin with Grilled String Beans

SaladGrilled BBQ Vietnamese Pork Loin

over Mixed Greens with Aromatic

Herbs, Mango and Snow Peas

EntréeMiddle Eastern Spiced Pork Loin over

Spring Vegetable Risotto and Cumin

Roasted Vegetables.

All the participants were winners in

the healthcare foodservice industry

and each member received a medal

of honor. The winning team received

a trophy, Victorinox knife set courtesy

of PBAC & Associates, and a scholar-

ship grant team’s Nutrition-Food Ser-

vice Director, to attend the prestigious

AHF National Conference June 5-8,

2013 in New Orleans, LA.

“This year’s Big Apple Healthcare Cu-

linary Challenge would not be pos-

sible without the support of sponsors

US Foods, SYSCO Foods, Greater New

York Hospital Association, and Insti-

tute of Culinary Education; and the

tireless dedication of the HFAA board

that worked way above and beyond

60 minutes to make this event a huge

success,” stated Cecille P. Agustin MS,

RD, CDN, HFAA, GNY Board Member

& Education Committee Chairperson.

All the participants were winners in the healthcare foodservice industry and each member received a medal of honor.



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The ruling means that it is

full speed ahead with com-

pliance and strategic plan-

ning for employers and plan

sponsors. You must comply with the

law and take steps now to minimize

its impact on your company's bottom

line.

Your advisor can assess the finan-

cial impact of Health Care Reform on

your group health plans using tools

that project an employer's total health

plan costs through 2018 and can help

you estimate the financial impact on

your plan of the individual mandate,

auto enrollment, and movement to

the state health Exchanges beginning

in 2014. There are constant amend-

ments to this legislation, and it is im-

perative to stay ahead of the curve and

up to date on the latest developments

and understand what this means to

your business, and its bottom line.

Employer Mandate: PPACA includes

a “shared responsibility” requirement

that, for the first time, mandates that

employers provide health coverage to

Health Care Reform: What does the Supreme Court’s PPACA Ruling mean for Plan Sponsors?As many of you are likely aware, in June 2012, the U.S. Supreme Court upheld the Patient Protection and Affordable Care

Act (PPACA) on the basis that Congress has the power to tax citizens in order to influence behavior.

// INSURANCE FIORITO ON INSURANCE


Bob Fiorito,Vice President of Business Development at Hub International

[email protected]

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First let me clarify my back-

ground. I was in Food & Bev-

erage operations as the PIC

(person-in-charge) for nearly

thirty years and made the change to

focus entirely on food safety for the last

six years. Understanding what happens

on a daily basis on both sides of an in-

spection/audit gives me a unique per-

spective to convey my experience and

knowledge.

We are moving more toward risk-based

assessments of food operations across

the USA, so what your operation indi-

cates in the first minutes of a visit in-

dicates the potential risk to the dining

public. Preventing and reducing food

safety hazards/risks is a key part of

management’s responsibility.

You as a manager will constantly be

walking through your kitchen and are

either observant of what is happening

in your operation or are missing key

signs of unsafe conditions. A Food Safe-

ty Professional (FSP) is trained to be ob-

servant during the limited time they are

in your facility and that visit represents a

snapshot of how you run your business

on a daily basis.

So initially let’s focus on some of the

leading indicators and what they tell a

FSP.

ReactionAn individual with a clipboard makes

many people nervous but whether the

The First 10 Minutes of a VisitWhat it tells a Food Safety Professional about you and your kitchen.

// FOOD SAFETY WITH WYMAN PHILBROOK

Wyman PhilbrookOwner of Phi lbrook Food & Beverage Consult ing And Training

phi [email protected]


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The Metropolitan Club

Foundation’s Regional

Vendor Show was held last

month at the Glen Island

Harbour Club. This event provided

an excellent opportunity for equip-

ment and supply vendors to present

products and services in an intimate

atmosphere that allows the time and

opportunity for one-on-one con-

tacts.

"Our goal is to bring a group of

select purveyors who provide what

clubs need and purchase on a con-

sistent basis," noted the Club Man-

agers' president Robert Kasara.

General Managers and their man-

agement teams (chefs, controllers,

purchasing agents, food & beverage

directors, etc.) from Westchester,

Long Island, upstate New York, lower

Connecticut and New York City were

in attendance. Kudos to Randy Rude

and the show team that brought

large contingents of show manage-

ment to the show via bus from both

the Albany and Long Island regions.

The daylong event was highlighted

by a vendor show that featured the

very latest in food, beverage equip-

ment and supply solutions. "From

a menu standpoint, many of our

members are looking for healthi-

er selections," noted Don Molitor

of Woodmere Country Club on Long

Island. "So we will be shopping the

show looking for everything from

vegetarian items to that great hot

dog that we will always count on

pool side."

The night was capped by one of

the Tri-State's culinary events. Top

chefs from clubs throughout the

Metro New York City area displayed

their extraordinary expertise.

The Club Chefs of Westchester

once again teamed to present a daz-

zling display of their culinary tal-

// EYE

Tri-State Club Managers Convene In New Rochelle For Annual Vendor Show

(L to R) Jeff Dellon of H. Weiss and

Steelite's Paul LeBarronGlen Arbor's General Manager Christian

Potthoff

(L to R) Beach Point's Maxwell Shteyman

and Robert Bickmeyer

John Dorf (2nd-L) of Quaker Ridge and Michael Dutero (R) of Milbrook were among

those who caught up with old friends

Shenorock's Anibal Romero

METRO NEW YORK'S FOODSERVICE EVENT COVERAGE


ents. Beach Point Club led by Chef

Maxwell Shteyman offered Porchetta

sliders with chicory and a puntar-

elle salad. Piping Rocks' Chef Blake

Verity and Shenorock Shore Club's

Chef Leonard Phillips collaborated

on a Cacio Pepe. Manursing Island

Clubs' Chef John Krall featured Pan

Seared cod roman style. There was

spectacular Coco Spiced venison

from the Broxville Field Club's Chef

Dan Neuroth, Braciole of Lamb from

Hudson Nationals prepared by Chef

Jerry Bourkney. Sea Scallop Ceviche

from Chef Joe Albertelli of Westches-

ter Country Club and Suppli a la Ro-

mana from Chef Tony Nunes of Wac-

cubuc.

Many of the chefs brought their

full culinary teams with them in-

cluding Chef Victor Zarate of Scars-

dale who prepared Fresh Mozza-

rella, Timballo de Cappellini from

Chef Victor Honrath of Wykagyl,

Braised Beef Braciole from Chef An-

drew Ladd of the NYAC and Deserts

from Chef Andrew Howgego of Mo-

refar. Metropolis' Lorcan O'Connell

and Peter Haering of the North Shore

Country Club teamed on Polpette

Tradizionale Romana.

Eye visited with many of the in-

dustry's top food distributors in-

cluding: Ace Endico, Baldor Special-

ty Foods, Blue Ribbon Fish, DiCarlo

Distributors, Main Street Wholesale

Meats and Tufo's Wholesale Foods.

Eye talked equipment and supply

trends for clubs with Culinary Depot,

H. Weiss, HAFSCO and M. Tucker/

Singer N.Y.

The Club Expo hosted a full slate

of educational seminars. Highlight-

ing the agenda was Club Insights'

Blake Ashdown's session on The

“Next Big Thing” In The Club Indus-

try. The seminar focused on help-

ing club managers acquire the skills

to make data driven decisions. Eye

also found the "Storm Preparedness

And Emergency Generators" session

fascinating as many clubs continue

to make their comeback from Hur-

ricane Sandy and prepare for the fu-

ture wrath of Mother Nature.

Innis Arden brought key management to Glen Island Hussein Ali (C) led his Mt. Kisco Country Club management team to the '13 event

The Field Point Club of Greenwich came to New Rochelle to prepare for the upcoming season



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Rude Awakening At Carnegie DeliScoop says now they want to kill you

with kindness, not just with heaping

piles of artery-choking pastrami and

corned beef. The brass at Manhattan’s

iconic Carnegie Deli, which has been

dishing out house-cured meat, sour

pickles and steaming matzo-ball soup

since 1937, want their famously rude

waiters to turn those frowns upside-

down. “We’re trying to warm it up a

little,” said new COO Robert Eby. “Being

rude may have been cute with the old

Jewish waiters and waitresses in the ‘50s

and ‘60s, but not anymore. Today, it’s all

about hospitality and being hospitable,”

said Eby.

Long Island’s Adcraft Tabs DuoScoop says Adcraft is pleased to an-

nounce the following promotions: Ron

Powers – has been promoted from VP of

Operations to Executive Vice President.

Ron will be responsible for R & D and

Manufacturing; Refrigeration, Gas &

Electric. Ron heads our Shanghai Office

and is also in charge of Adcraft’s Techni-

cal Service Team. Jeff Taylor – has been

promoted from National Sales Manager

to Vice President of Sales. Jeff will over-

see all company sales in North America.

Jeff will continue to expand our explo-

sive product line and the development

of our Container and Countertop Elec-

tric Drop Ship programs. These well-

deserved promotions will allow us to

continue the growth we are currently

experiencing for years to come.

NYC Sommeliers Aging Like Fine Wines They SellScoop notes that an average profession-

al athlete is considered old by his or her

mid-30s. The same seems to hold true

of sommeliers. Indeed, most soms leave

the floor long before they turn 40. The

reasons include the physical toil (climb-

ing cellar stairs, unpacking cases of wine

and traversing hundreds of miles of din-

ing-room floors) not to mention long

hours, low pay and less-than-charming

guests.

Roger Dagorn of Tocqueville and 15 Et

Restaurant is a shining exception to this

incontrovertible rule; he’s running the

wine lists of two restaurants, and, at 63

years of age, he is one of the oldest work-

ing sommeliers in New York. Mr. Dago-

rn is a legend in New York wine service

– not only for his remarkable longevity

but for his generous nature and “dedi-

cation to the craft” as Daniel Johnnes,

wine director of the Dinex Group of

restaurants noted in an admiring email.

Mr. Johnnes, a former sommelier, over-

sees a cade of young sommeliers at

Daniel Boulud restaurants but stopped

working the floor about 13 years ago.

Mr. Dagorn joined Tocqueville and 15

East some six months ago because he

“wanted to do more.” In addition to

overseeing the two restaurant wine lists,

// Scoop INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE

Mr. Dagorn is a legend

in New York wine

service – not only for his

remarkable longevity but

for his generous nature and

“dedication to the craft” .

Carnegie Deli, which has been dishing out house-cured meat & matzo-ball soup since 1937,

want their famously rude waiters to turn those frowns upside-down.


he is planning the wine lists for the res-

taurants in a soon-to-be opened hotel.

“I wanted to be able to play with mul-

tiple wine lists and juggle multiple res-

taurants,” said the grandfather of four,

who commutes to New York from his

home in suburban Long Island five days

a week. How did Mr. Dagorn think most

people regarded the job of sommelier?

“It’s become much more fashionable,”

noted Mr. Dagorn, who recalled that in

the mid 1980s when he was called to

jury duty an attorney told Mr. Dagorn

that his job was something “you only

see on crossword puzzles.” How has Mr.

Dagorn lasted so long? “Maybe it’s just

because I don’t know how to do any-

thing else,” joked the ever-modest Mr.

Dagorn, who said he plans to work “at

least” until he’s 70. “Wine is a great pre-

servative.”

Meyer Sets Sites On Tri-State Health ClubsScoop has good news for full-service

operators who didn’t take their cue

from Danny Meyer back in 2004 and go

into the burger game when the getting

was good. Meyer and his Union Square

Hospitality Group (USHG) are fine din-

ing kingpins in New York City, but their

groundbreaking Shake Shack burger

concept already numbers 16 units. Now

Meyer and USHG have their sights set

on another underdeveloped foodser-

vice market: health club cafes. Let’s look

at why the health club foodservice busi-

ness, viewed through the eyes of savvy

restaurateurs like Meyer and his USHG

partners, is ripe for the picking. Club ca-

fes, often are really just juice bars with

snacks, and function as both a profit

center and desirable amenity in the

health club industry. Estimates place a

typical club’s capture rate (number of

daily visitors who buy something from

its café) of daily visitors who buy some-

thing from its café) of daily visitors who

buy something from its café) between

15-20 percent. Industry statistics show

that for 2011, there were 30,000 health

cubs having 50 million members, who,

on average, visit their club 102 days each

year. In short it’s a captive audience

whose onsite food and drink needs are

served by- can you name the dominant

player in this huge market? The health

club segment holds so much potential

you have to wonder why no other oper-

ator has jumped into it so far. The new

concept’s name: Creative Juice. Scoop

met Meyer’s health club team in Orlan-

do at NAFEM.

Pecinka Ferri Continues Growth With New AdditionScoop says kudos to Pecinka Ferri Asso-

ciates as they are pleased to announce

that Stacy Digiacomo has joined Pecin-

ka Ferri Associates as Bookkeeper/ Of-

fice Administrator. Stacy comes to us

with a background in Sales and Market-

ing, Customer Service, HR, and Book-

keeping. She will be responsible for

daily accounting functions, including

commission reconciliation, and utiliz-

ing our current systems to track orders

through invoice. Her background gives

us another well rounded inside as-

sociate who we look to assist us in our

continued growth. Please join us in wel-

coming Stacy to our staff.

Saunders Bolsters Bronx Management TeamScoop hears that Allied Metal Spinning

is pleased to announce the appoint-

ment of Jill Appledorn as their National

Sales Manager. Jill’s foodservice career

began with the origin of Traex, where

she spent 25 years in numerous sales

and management positions. This was

followed by a position with Tablecraft as

National Accounts Manager. After sev-

eral years with Tablecraft, Jill switched

her product interest to fine china man-

ufacturer Dudson USA as their Central

Regional Sales Manager before joining

Allied Metal Spinning in 2013. Jill has

a B.S. Degree in Secondary Education

from UW-Eau Claire and lives in Lake

Geneva, WI with her husband Duane.

Insinger Strengthens Its Representation with Three Significant AdditionsScoop says kudos to Insinger Machine

Company as they proudly announce

the addition of Preferred Marketing

Group, Heartland Group, LLC and The

Redstone Group. Preferred Marketing

Group will be covering the territories

of California and Nevada. Heartland

Reps, LLC has Kansas, Nebraska, Iowa,

Missouri, and Southern Illinois and The

Redstone Group’s territories are Ari-

zona, Colorado, Idaho, Montana, New

Mexico, Texas (El Paso only), Utah, and

Wyoming.“The western United States is

very well represented with these three

groups, Insinger will have a strong and

significant presence west of the Missis-

sippi,” says John Stern, President. “I look

forward to working with them, 2013 will

be an exciting year!”Insinger manufac-

tures the broadest line of warewashing

equipment in the industry and has been

on the leading edge of commercial dish-

washer innovation and technology for

over 120 years. Insinger provides equip-

ment to the hospitality, healthcare, edu-

cation, corrections and military markets

world-wide.


CONNECTICUT NEW YORK

NEW JERSEY

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

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

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

Having conquered the burger market

with Shake Shack, Danny Meyer's team

now have their sights set on the health

club industry


What attracted you to the Petro Moore op-portunity?

Several people had

approached me with news that Petro

Moore was for sale. Each one thought

it would be a wonderful venture for

me knowing my drive, my commit-

ment to a project and my high work

ethics. Petro Moore, being a table

manufacturer, is a good fit, and would

compliment my other company, Mil-

lennium Steel Rack Rental and Sales,

as we have always stocked tables for

rental. The more I thought about it,

the more I became intrigued.

On a personal note; however, there

is a gentleman who I have become

very fond of. He too told me about

Petro Moore being for sale. This man

reminds me of my dad, who is now

retired in Florida, but looking for part

time work. Because of his age, no one

will hire him, even though his mind

and body are more than capable. He

tells me that not working makes him

feel less alive and less useful. I wish

I could help him, but distance makes

that impossible. So, I did the next

best thing. I purchased a company

that will allow me the opportunity

to provide work to a gentleman who

has suffered a stroke, but still very

much has the ability to work. He will

serve as my primary salesman and

“Go To” guy. His expertise, (he ran his

own company for years), the pride he

takes in his products and his reputa-

tion for reliability will truly be an as-

set to Brooklyn Petro Moore. I guess

you could say that I was attracted to

Petro Moore not only because of the

opportunity it would afford me but

the opportunity it would enable me

to afford others.

You mentioned that you’ve built a success in the garment industry, what similarities do you see with this new venture?

I plan to run Brooklyn Petro Moore

in the same fashion in which I have

successfully managed Millennium

Steel. With me, reputation, quality

of service and merchandise, reliabil-

ity and customer satisfaction are the

key ingredients to running a suc-

cessful business. I pride myself on

my reputation and my word. As with

Millennium Steel, I intend to create

the largest inventory of tables in the

Tri-State area. This will allow me to

expedite orders in a very timely man-

ner enabling customers to receive

their tables quicker than if they or-

dered from another company. We will

have our own local and long distance

truckers, as well as, the ability to ship

via FedEx. As with Millennium Steel,

we will guarantee our merchandise’s

craftsmanship and durability. We will

also guarantee competitive prices

and provide discount rates for clients

who order large quantities. And of

course, we will always match prices

of reputable competitors. When I

started Millennium Steel, we were a

small company in a big competitive

field. Proudly, now we are the ma-

jor renter of garment racks and one

of the largest distributors of chrome

tubing in the Tri-state area. I intend

to do the same with Brooklyn Petro

Moore. Like Millennium Steel, BPM

will become synonymous with high

quality, competitive prices, reliability

and excellence in craftsmanship and

service.

What will you bring to the party rental distributor?

Fox Debuts New Brooklyn Petro Moore Furniture Source For Metro NYC Food Service CommuntyTotal Food Service sat down with David Fox, President and CEO of Brooklyn based Petro

Moore Inc. to discuss manufacturing and what got him to where he is today.

// NEWS NEW VENTURES


I plan to run Brooklyn Petro Moore in the same fashion

in which I have successfully managed Millennium

Steel. With me, reputation, quality of service and

merchandise, reliability and customer satisfaction are

the key ingredients to running a successful business.

David Fox, President and CEO of Brooklyn

based Petro Moore Inc.



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This is up 20% from one year

earlier! And for Consumer

Services (this is where you

fit in) the number is even

higher – 42% of the emails sent were

opened on phones. The study report-

ing these figures estimates that in 2013

email marketing will reach the tipping

point – more than 50% of emails will

be read on phones. This means that

it is no longer enough for you to do

email marketing – you need to be do-

ing mobile email marketing. Here are

some tips to get you started with mo-

bile email marketing:

Schedule your emails to be sent

when mobile users are checking their

messages. Open activity for mobile

users is highest at three points dur-

ing the day – before work, right after

lunch, and after dinner/during the

evening. Now that you know this,

take the opportunity to promote

your breakfast specials by sending an

email first thing in the morning, or

your dinner specials by sending an

email in the afternoon. Most action

taken on an email happens within

90 minutes of the message being

sent – therefore you should send your

emails when users are more likely to

open and click.

Limit the images in your email.

Most mobile operating systems

(except for iPhone/iPad) block im-

ages by default. While these operat-

ing systems usually offer a button to

turn the images back on, most users

won’t bother. In addition, images

sometimes just refuse to load, leaving

empty space in your message.

If you do want to include images,

put images to the right of your text.

Images at the top of your message

means the text gets pushed down,

and you may lose your reader before

he or she gets to the important part of

your message.

Place the most important part of

your message in the top left corner.

While iPhones fit an email to the

width of the screen, other mobile

devices display the upper left corner

of the message. While users will scroll

left-right and up-down to see the

complete message, you’ll want to grab

your reader with the first bit they’ll

see.

Take location into consideration.

According to Google, 20% of searches

on Google are related to location.

People use their mobile devices to

interact with the world around them –

where should they eat dinner? Is there

a parking garage near that hot new

restaurant? What’s the address of that

club our friends are talking about? If

you have multiple locations, consider

adding a widget to your email that

allows customers to find a location

near them.

Keep it simple! Use large, simple

fonts and the briefest amount of text

possible to get your message across.

People don’t read novels on their

phones, they reach for their phone

when they need information in a fast,

easy manner.

This information should get you

started and help you change your

frame of mind from email market-

ing to mobile email marketing. Sign

up today for a free account and have

access to the largest library of mobile

friendly email templates for the res-

taurant and food service industry.

Ola Ayeni is the founder of Dining

Dialog and myeateria.com. eateria™

is a digital loyalty marketing platform

and a whole new way for restaurant,

food and hospitality businesses to

interact with their customers based

on their on-the-go lifestyle. eateria™

utilizes the best combination of

connected channels of email, social

media and text message. Dining Dia-

log is a cutting edge, full service new

media marketing company servicing

the restaurant, bar and food service

industry. For restaurant marketing

tips, visit our eateria™ blog at eateria.

org/blog/.

You’re Already Doing Email Marketing – But Are You Doing Mobile Email Marketing?With the rising popularity of smartphones, the number of people checking emails on their

phones is growing quickly – 36% (more than one-third) of emails across 12 industries this

year were opened on phones.

// RESTAURANT MARKETING

Ola Ayeni, Founder of Dining Dialog & myeateria.com

[email protected]

WITH OLA AYENI

Open activity for mobile users is highest at

three points during the day – before work,

right after lunch, and after dinner/during

the evening.




Thousands of buyers

from high end restau-

rants, multi-unit oper-

ators and foodservice

establishments from

throughout New York State networked

and conducted business during the

three-day trade show and conference

which was held March 3-5, at the Ja-

cob Javits Convention Center. The

yearly event is sponsored and owned

by the New York State Restaurant Asso-

ciation. "We had several new and im-

proved feature areas on the show floor

including the Food Trends Experience,

the Pride of New York Marketplace, the

Student Pastry Competition, several

reality television chef demonstrations

and the Farm to City Expo," said Ron

Mathews, Industry Vice President for

Reed Exhibitions' Foodservice Events.

"Bringing these events together with

500+ exhibiting companies brought in

a record number of industry profes-

sionals who are interested in learning

about new foods and new products

which will help their restaurants."

Kudos to the Metro New York dealer

community led by Culinary Depot and

M.Tucker, Roger and Sons, and Sam

Tell and Son, brought the most inno-

vative equipment from the recently

completed NAFEM show to the show

floor. Roger and Sons celebrated its

16th year in the show with the event's

largest booth. The flow of new equip-

ment again seems to be split between

the old world style of cooking with an

open flame and a newer approach that

is focused on the technology of con-

vection and combi cooking.

Highlights of the event, included:

The Winners of the People’s Choice

Awards for the Innovative New Prod-

uct Gallery were announced after

thousands of attendees voted for their

favorite products. The first place win-

ner was GreenDustries Packaging

for their Pleat Pack, Smart Sandwich

Packaging. The 2nd place winner was

Green Light Energy Conservation LLC

for their LED Light Bulbs; and the 3rd

place winner was Dr. Smoothie for

their 100% Crushed Veggie Smooth-

ies. Todd Basline, with Standard Burg-

ers from Staten Island, NY, won a $250

shopping spree.

Noteworthy chefs from television

programs including Hell's Kitchen,

Chopped and MasterChef provided

interactive, educational and enter-

taining presentations in the Culinary

Demonstration Theater. Star chefs

included Kevin Cottle and Van Hurd

from Hell's Kitchen Season 6; Barbie

Marshall and Danielle Rimmer from

Hell’s Kitchen Season 10 and AJ and

20th Anniversary Of The International Restaurant & Foodservice Show Draws Record Number of AttendeesThe International Restaurant & Foodservice Show of New York drew over 16,000 restaurant

and foodservice industry professionals, one of the biggest audiences in recent years.

// EVENTS IRFSNY 2013


American Roland’s Lisa Kartsman and

Steve Shipley of Johnson and Wales

(L to R) Marsal Corporate chef Santo

Bruno with Joe Cirone Jr.

Two generations of Halpers; Matt, Irwin,

and Andrew Halper of I. Halper Smart Bucket's Paul Wagner & Chris Farrell(L to R) M. Tucker’s, Jeff Edna and BSE's Steve Doyle

Crescent Duck Farm's Maura Daly

and Douglas Corwin

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CLV's Tom Halloran (C) welcomed guests

The Culinary Depot team brought aggressive pricing to their booth

Ruggiero Seafood's James Magee and

Jeanette Lopez brought innovative

Calamari ideas to IRFSNY

Modern Line's managing partner

Vlad Spivak with Director of Business

Development Jason Nguyen

Contract Furniture's George Agcaoili and

Gene Trivell

icesurance's Jeff Hendler and Danielle

Mattes

Imperial Bag & Paper's father and son

team of Jason (L) and Robert Tillis (R)

Rockland Bakery's regional sales

team Grace Weichel, Greg Garville and

Giacomo FasanoAce Endico's VP Michael Endico with

Marketing Manager Laura Endico-

Verzello

Sam Tell & Son’s Arthur Fisher celebrated

his engagement with fiancé Susan Kean


Anna Rossi from MasterChef as well

as Certified Master Chef Fritz Son-

nenschmidt all had standing room

only audience to taste their innovative

dishes.

The 2013 Japan Pavilion featured

dozens of companies offering the

unique flavors and exciting new in-

novations of Japan. The Pavilion also

showcased culinary demonstrations

from the versatility of basic Japanese

foods including recipes with Wagyu,

Nigiri Sushi, Umami, Soba, Maki Sushi

as well as Sake Pairings.

The 2013 Japan Pavilion also fea-

tured the ingredients ramen and koji,

which have currently exploded in pop-

ularity in Japan. The Japan Pavilion

introduced shio koji for the first time

and taught industry processionals all

about this special type of koji and how

to use it to enhance the flavor of any

dish. Executive Chef Taku Sato from

Nobu Restaurant made his debut in

the Japan Pavilion. He demonstrated

how to use Japanese knives as well as

cooking techniques. Additionally, the

executive chef of the Michelin Star-

rated kaiseki restaurant Kyo Ya, Chika-

ra Sono, demonstrated advanced

techniques on using umami.

The show is always an interesting

barometer of where technology is

headed. Once again the 2013 show fea-

tured innovative companies including

Breadcrumb and Harri.com both of

whom are based in Manhattan. Bread-

crumb has created the first real IPad/

Soft Touch Furniture's Jessie Abeid and Brian Fessler displayed new booth and table top

offerings to IRFSNY

American Trading Company's Peter

Kalin, Amanda Blattner, and Paul

Weintraub

Summit Foods’ Bob Lobianco was in the

center of the action at the Pride Of New

York Pavilion

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tablety based POS suite which has to

be scarty to traditional suppliers in-

cluding Micros. Harri.com is the next

generation of Monster/Career builder.

com with a feature that enables candi-

dates to tell their story with video.

Special mention for a job above and

beyond needs to go to Imperial Bag

and Paper's Christopher Freeman. He

has turned the New Jersey based dis-

tributor's booth into a combination of

the Macy's Thanksgiving Parade and

the Lord and Taylor holiday windows

with what can only be called "creative

genius."

The theme of their booth was “Im-

perial Bag & Paper AND Our Cus-

tomers….A Perfect Marriage.” Free-

man invited show guests to celebrate

the marriage in the firm's enormous

booth with a wedding area, a recep-

tion area with some great food pack-

aging ideas and a live webcast studio

area. Mr. & Mrs. Imperial Paper, were

both dressed in wedding appropriate

attire.

Mr. & Mrs. Imperial Paper were reg-

ularly bringing prospective customers

and current Imperial customers into

their booth to be “married to their

Imperial salesperson.” The Ferdinand

Metz Foodservice Forum attracted

over 2,000 attendees to the various

conference sessions. The most popu-

lar sessions were the Multi-Unit Op-

erator’s Keynote Session “Execution

2013: 5 Ways to Get More Things Done

Right” by Jim Sullivan; Boosting Prof-

Sea Breeze's Joe Biondello, Bill Schiffman,

& Patrick Godfrey had a number of new

beverage offerings at the showMark Kaufmann (R) of Kaufmann and

Associates welcomes show visitors Hub International’s Bob FioritoAutomatic Ice's Jordan Singer (C) held

court at the show

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its with Vegan Offerings; Social Media

Panel with speakers from Yelp, Open

Table, and Living Social moderated by

FishBowl and others.

The 2013 Pride of New York Farm to

City Expo, Growing the Local Econ-

omy: Trends, Infrastructure and Pur-

chasing attracted over 200 attendees

to hear from speakers who announced

that Governor Cuomo has approved

$6.4 million in funding to help farmers

reduce energy costs, protect the envi-

ronment and remain economically vi-

able. On the show floor, over 30+ local,

New York food and beverage compa-

nies showcased locally grown prod-

ucts from farmers and food processors

in the Pride of New York Market Place.

Loved Great Performance’s Liz

Neumark's assessment of the Empire

State's pavilion. "From a paltry lineup

of jam and pickles several years ago -

to now a robust gathering of produc-

ers featuring a sophisticated assort-

ment of New York State products, this

is where you want to be to nibble on

amazing spelt rolls (Orwasher's us-

ing local grain), sip sour cherry juice

(Red Jacket Orchards), indulge in hard

cider (Breezy Hill Orchard), sample

outstanding pickled veggies (Rick's

Picks), smear some sensational jam on

toast (Beth's Farm Kitchen, Katchkie

Farm Tomato Jam), dip into artisanal

ketchup (Sir Kensington's Gourmet

Scooping Ketchup, Katchkie Ketchup)

or try a tidbit of local meat. It is a true

celebration of the breadth, depth and

bounty of our state."

Neumark has of course set the

bar with her ownership of Katchkie

Farm. The explosion of interest in lo-

cally grown products is a boom for

farmers and small businesses and is

ushering in a new breed of entrepre-

neur as well as aggregators creating

hubs for collection, production and

distribution in diverse geographic re-

gions of the state. "Show-Monday"

brought a much-anticipated panel

chaired by President, CEO, and Com-

missioner of ESD Kenneth Adams' pre-

sentation of successful state initiatives

around food. The four highlights of

the seminar were the growth of Fresh

Connect. This has increased the sale

Elliott Horowitz hosted a number of

guests to the EmberGlow and Sub Zero

case booths

Tri-State Marketing's Lynne Schultz (L), Ed Yuter (2nd L) and Bart Giobioff (2nd R) with

Vollrath's Liz Hannon (3rd L) and David Bergen (R) Mark Celli, (3rd R) led a large contingent of JC Furniture Sales to the 2013 event

Joe Cirone (C) and the Roger and Sons' team had a busy three-day show with the event's

largest booth

TFS’ Warren Bobrow visits with Glissen

Chemical’s Joe LehrM Tucker’s Ron Mays and Peter del

Bourgo of Nordon

The CIA's Warren Gross


of locally grown food across the state.

Adams also noted that by provid-

ing $3.6 million to 10 regional coun-

cils across the state "Food Hubs"

have grown to handle the collection,

processing and distribution of locally

grown products. The group also out-

lined the explosive growth of New York

State Yogurt, which has gone from

producing $150 million to $1.8 billion

in yogurt.

The legendary catering icon Neu-

mark also moderated a panel of three

Brooklyn restaurateurs and one from

Manhattan who broke down the sup-

ply chain for an overflowed crowd. The

show continues to feed off the energy

of the Annual U.S. Pastry Competition

at the show. The 24th edition brought

top pastry chefs from around the

world who had gathered to show their

skills, and behind the group of men

and women speaking in French, there

seemed to be statues of all sorts - some

with brightly colored frills and glossy

plates of delicacies. Yet, these were

more than just statues. “The cakes you

see are all edible, there is no plastic or

anything,” said Dominique Noel, vice

president of Paris Gourmet, whose

company presented the competition.

Paris Gourmet named Ben Shelton

from PreGel America in Concord, NC

as the US Pastry Chef of the Year and

presented him with a $4,000 grand

prize for his chocolate portrayal of

TD Marketing's Frank Doyle with Sam Tell & Son's Julie Whitcomb, Anthony Nicoletti, and Cres

Cor's Rick Burr

Sam Tell & Sons’ Arthur Fisher celebrated his engagement to Susan Blank

Michael Leffler (2nd R) and his Admiration Food’s team enjoyed a successful debut at the

show

The CIA's Warren GrossThe CIA's Warren Gross



Americold's Bob Levine (c) and team responded to a number a customer queriesAir Comforts' (L to R) Mitch Ott, Lauren Gepes, Pat Fava, and Kenny Smith with

Stoelting's Greg Pryal


“Women” which was the theme of this

year’s competition. Sandro Micheli

from Restaurant Daniel in New York

City placed 2nd; Maura Metheny from

Norman Love Confections in Fort My-

ers, FL came in 3rd place and Salva-

tore Settepani from Pasticceria Bruno

Bakery & Restaurant in Staten Island,

NY won an honorable mention during

the 24th Annual U.S. Pastry Competi-

tion. Kristen Bataglia from New York

City Tech in Brooklyn, NY won the first

annual Junior Pastry Competition.

According to Noel, one of the main

points of the contest is to drive the

industry forward, and top chefs come

from around the world to see what

new innovations have been cooked

up.

“It is certainly a place where the

community of top chefs get together to

study new techniques that have been

brought by the competitors,” Noel

said.” This competition is really a big

gathering of a community of chefs,” he

said. “We try to bring together the elite

of the pastry industry, from the judges,

to the competitors, to the mentors, to

the sponsors. What we are trying to do

here is create a community.”

One of the hottest NEW areas on

the show floor was the Food Trends

Experience where 115 new companies

provided samples of the fabulous new

foods that will inspire new fresh menu

ideas for thousands of New York City

Restaurants. Some of the more note-

worthy products were The Original

Jersey Italian Gravy; Jake's Grillin Old

Fashion Coffee Rubs; Blackout Sauces;

Dunns Famous Smoked Meat Pouch-

es and Spindrift Beverages to name a

few. As a charitable donation at clos-

ing, the exhibitors of the International

Restaurant & Foodservice Show of

New York contributed thousands of

pounds of food to City Harvest, the

world's first food rescue organization,

dedicated to feeding the city's hungry

men, women, and children for more

than 25 years.

"This marked the official launch of

our Company, we could not think of

a better place to meet with qualified

New York restaurant owners than the

International Restaurant Show. We

were able to take the time to talk to

people about the services that we pro-

vide and were thrilled with the inter-

est. In fact on the show floor we were

hired on the spot to help local restau-

rants achieve an A rating," said Rada

Tarnovsky, Co-founder and Partner

of Letter Grade Consulting. Kathleen

Kontos Foods' Warren Stoll, Steve Kontos, George Kriaras, Donna Apidopoulos

James, and James Savas

Hub International's Stephen Gulino and

Anya Khanutina

DMM's Ro Doyle (L) and Brian Mahoney

(FR) with Turbo Air's Mike Kim & Kevin Kim

Waring's Christopher Cooper showed

attendees Waring's power and

performance capabilities

Epic Industries' President, Sam Levine

with Antonio Massol

Matt Sher and The Day & Nite team

displayed new services at this year's showDelivery Concept's brought new catering &

food truck applications to this year's show


Wood is the founder of Kathleen Wood

Partners, an innovative growth strat-

egy and business development firm,

specializing in shifting leaders and

businesses to new levels of success.

She is also the co-founder of the Food-

service Council for Women.

Kathleen is a past President and

Board Member of Council of Hotel

and Restaurant Trainers. Jim Sullivan,

CEO and Founder of Sullivision.com,

is a veteran of over 20 years in the hos-

pitality industry as an award-winning

operator and best-selling author.

He's worked for and with companies

as distinct as the Walt Disney Compa-

ny, McDonald's, Brinker Internation-

al, American Express and Coca-Cola.

Not a "theorist," Jim is well known

as a brand-builder, motivator, trend-

spotter and problem-solver.

He has built his reputation design-

ing successful sales, marketing, and

customer service programs for the

"Top 200" restaurant, hotel, and retail

chains, and over 1,000 independent

business owners and operators in

the industry. This presentation was

sponsored by Letter Grade Consult-

ing. To provide the highest level of

food safety, increase the bottom line,

and survive in a competitive market,

a business owner must make a com-

mitment to go above and beyond the

requirements set out by the DOHMH.

The commitment involves being pro-

active, a process which begins before

and continues long after an official

DOHMH inspection.

Letter Grade Consulting provides

food service professionals with the

tools they need to accomplish these

goals. During The Ultimate Barista

Challenge™ Ultimate Barista James

Duncan from Pittsburgh, PA was

named Best of Brew Champion; Shan-

non Dan from Fonte Roasters in New

York City was named Latte Art Cham-

pion and Ultimate Barista Mike Rich-

ardson from Newport Beach, CA was

named Espresso Frappe Champion.

Gluten-free foods were the trendiest

food trend at this year's International

Restaurant and Foodservice Show.

"All the cool people are going glu-

ten free these days," said Jonathan

Cohen, director of sales at the three-

month-old Queens company, No

Way! It's Gluten Free. At his booth,

Cohen pulled apart the crisp crusts

and puffy white insides of a No Way!

Baguette. And, yes way, it was made

without gluten, a protein found in

wheat. "It's a trend, but it's some-

thing that's here to stay," said Rick

Sampson, president of the New York

State Restaurant Association, which

sponsors the show.

"I noticed a couple (of gluten-free

exhibitors) out there that I didn't see

last year." IRFSNY offered valuable

training and Certification from Kitch-

en's With Confidence's Betsy Craig.

The noted TV contributor offered

training, tips, ideas, and practical

advice for the management of food

allergens and gluten-free needs. Her

recently launched in 2012, Aller-

TrainUTM and AllerTrainK12TM are

already much sought after programs.

Craig works with clients as diverse as

Johns Hopkins University School of

Public Health Food Services in Balti-

more and the Pima County Health De-

partment Services in Tucson, Ariz. Be

sure to pencil the dates for the 2014

International Restaurant & Foodser-

vice Show of New York - March 2-4,

2014 at the Jacob K. Javits Convention

Center, New York, New York.

Mr. and Mrs. Jay Sorensen of

Java Jackets

Equipex's Tom Michale, Irina Mirsky-Zayas, Vincent Palumbo, and Gary Licht with

Total Food's own Mike Scinto

(L to R) Chip Little (CLV), Greg Schurch (Cambro), Jim Voorhees (CLV), Tom O'Halloran (CLV),

Dave Allard (Cambro), John Merkel (CLV), & Donnie Hudson (Cambro)

Culinary Software Services' Bev Daniels

discussed software solutions with show-

goersCanplas' Gloria Powell and Pauline SiuNYSRA's Anthony Terrell, Caitlin Sullivan,

and James W. Versocki


FSP is from a regulatory agency or is a

consultant their goal is the same, to in-

sure the public is safe. If your goal is the

same, there is no reason for you or your

staff to panic. Lead by example consis-

tently and your staff will feel confident.

The pace will noticeably quicken when

an “outsider” is walking through with a

manager/supervisor and making notes,

but panic will not go undetected. How

does your staff react when you walk-

through your kitchen? It is not a ques-

tion of intimidation but of respect that

you will not walk by a potential risk.

Even though you are in your operation

daily, your staff should view you as an

“outsider” with consistent uncompro-

mising food safety standards. When you

walk by everyday and say nothing you

instill the reasoning that food safety is

only important when the outside pro-

fessional walks in. When you do have a

visitor it is very obvious if your opera-

tion is prepared or “caught in the act.”

AppearanceCleanliness and organization are obvi-

ous signs about how an operation is

run, if it is not clean there is no way it

can be conducive to sanitary condi-

tions. When a walk-in or reach-in refrig-

erator is disorganized, cross-contami-

nation, cleanliness and shelf-life cannot

be controlled. Initial appearances can

be favorable however attention to de-

tail i.e. dirt/filth in corners and between

equipment, non-use of gloves, or not

scheduling deep cleaning, can indicate

the depth of management’s focus on

food safety.

Knowledge The demonstrated knowledge of the

Food Code & local regulations by man-

agement and staff is apparent imme-

diately in their behaviors. How are the

employees handling time-temperature

control for safety/ potentially hazard-

ous foods (TCS/PHF) during prepara-

tion, storage and service?

Are foods kept separate, handled and

cooked correctly? Can the manager ex-

plain the systems they have in place to

control risks? Food safety knowledge is

not proven by a training certificate; it is

demonstrated by action and implemen-

tation. Most FSPs will ask the manager

and staff questions about what they are

observing to test the knowledge level

and its application to the task.

AwarenessIs the manager and staff aware of a po-

tential issue in the food establishment

or does the FSP have to bring it to their

attention. Weak sanitizer strength, im-

proper temperatures, a blocked hand

sink or unrefrigerated deliveries indi-

Philbrook from page 39


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In 2011 and 2012, the Specialty

Food Association the show’s

owner and operator, relocat-

ed the event to the Walter E.

Washington Convention Cen-

ter in Washington, D.C., during the

renovations.

“New York City is the birthplace of

the Fancy Food Show,” said Specialty

Food Association President Ann Daw.

“The city is an unmatched destina-

tion for our exhibitors and attendees

and we are delighted to be back. With

the upgraded facility and record sales

in the specialty food industry, we are

anticipating a very strong event.”

The show, now in its 59th year,

is the largest marketplace devoted

exclusively to specialty foods and

beverages in North America. It is a

must-attend event for top names in

retailing and restaurants from across

the U.S. and around the world. The

exhibit halls will be filled with an es-

timated 180,000 specialty foods and

beverages from 80+ countries and

regions featuring the latest trends in

chocolate, cheese, olive oil, snacks,

natural and organic foods and more.

Since the Javits Center opened in

1986, the NASFT has held the Sum-

mer Show outside New York City only

four times, in Washington in 1992,

2011 and 2012, and Philadelphia in

1996.

“We are pleased to welcome back

the Fancy Food Show to NYC,” said

George Fertitta, CEO of NYC & Com-

pany. “We look forward to providing

both exhibitors and attendees the

best that NYC has to offer, from ho-

tels and restaurants to our theaters

and cultural institutions.”

A highlight of the show's return to

Manhattan will be the annual 41st

Annual sofi™ Awards, which will

be hosted by New York City, based

chef Marcus Samuelsson.

The internationally acclaimed

chef, empire includes New York’s Red

Rooster Harlem, Ginny’s Supper Club

and American Table Cafe and Bar by

Marcus Samuelsson. He is also The

New York Times-bestselling author of

Yes, Chef and a well-known TV food

personality and committed philan-

thropist.

The sofi Awards are considered

the top honor in the $75 billion spe-

cialty food industry. They recognize

excellence in 32 categories includ-

ing Chocolate, Cheese, Vinegar and

Outstanding New Product 2013.

Samuelsson will serve as the keynote

speaker and present the awards at a

red-carpet ceremony on July 1, 2013.

“The sofi Awards represent the best

of the best in specialty food,” says

Daw. “Marcus Samuelsson is sure to

inspire the award-winning food arti-

sans and entrepreneurs who have de-

voted themselves to creating wonder-

ful products.”

In honor of Samuelsson’s partici-

pation in the sofi Awards, he will be

donating his speaking fee from the

Specialty Food Association to City

Harvest, the Fancy Food Show’s an-

ti-hunger charity for more than 20

years. Samuelsson is a member of

City Harvest’s Food Council.

“I am so pleased to be part of the

sofi Awards and to honor the best in

specialty foods from passionate food

artisans and entrepreneurs,” Samu-

elsson says. “City Harvest plays a

crucial role in helping New Yorkers

in need, and the Specialty Food As-

sociation’s contribution will help us

address the serious problem of food

insecurity in the city.”

At the end of each Summer Fancy

Food Show in New York, exhibitors

donate in excess of 100,000 pounds

of high-quality food to City Harvest.

The show donation has long been the

largest single donation of perishable

food to City Harvest each year.

The Specialty Food Association cel-

ebrated its 60th anniversary in 2012.

It is a not-for-profit trade associa-

tion established in 1952 in New York

City to foster commerce and interest

in the specialty food industry. Today

there are more than 3,075 members

in the U.S. and abroad.

The Fancy Food Show is open to

members of the specialty food trade

and qualified journalists. It is not

open to the general public.

Samuelsson Set To Host Awards As Summer Fancy Food Show Returns To JavitsThe Summer Fancy Food Show is returning to New York City, its longtime East Coast home. It will be held June 30 – July 2, 2013, at the newly renovated Jacob K. Javits Convention Center.

// NEWS EVENTS

A highlight of the show's return to

Manhattan will be the annual 41st Annual

sofi™ Awards, which will be hosted

by New York City, based chef Marcus

Samuelsson.


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Hence the popularity of

bitter liquors and di-

gestives made from

ingredients that alone

are nearly unpalatable.

But combined with citrus and sweet-

eners, the bitter herbs and spices are

inarguably part of the thread of being

Italian. Sure bitter liqueurs are made

in places other than Italy, but the so-

cial significance of bitter to sweet goes

further than just something to drink to

quench the thirst. They are meaningful

in the discovery of the self.

Aperol, Cynar, Campari, Averna,

Fernet Branca are all brands that grace

nearly every bar in America. Did you

know that bitter herbs are powerful

elixirs towards digestion and diges-

tion, leading to the greater apprecia-

tion of food? Certainly this is so, but

on a broader level, bitter liqueurs give

a certain balance to life. How often

have you yearned for a glass of sweet

vermouth prior to a meal?

A short glass of Carpano Antica,

made in the same style that history

dictates does more than taste good, it

stimulates the digestive system! A glass

of Campari swirled with a bit of freshly

squeezed grapefruit juice and a couple

cubes of ice become a bitter/sweet

reminder that eating (and drinking)

is part of the social thread. It goes to

show that the flavor driven Cynar- de-

rived from artichokes actually helps

digest a heavy meal.

And who could forget the seemingly

magical properties of Fernet Branca

when you’ve had a bit too much to

drink (and eat) the night prior. Fernet

Branca is powerful medicine. No,

Fernet is not prescribed by your doc-

tor, but you might find that this effec-

// MIXOLOGY WITH WARREN BOBROW

For Everything Sweet In Life There Must Be A BalanceIn Italy, bitter flavors seek to do more than give

astringency to a before dinner quaff, they serve as a

metaphor for life itself.

Warren Bobrow

Warren Bobrow is the cocktail writer for

Williams-Sonoma, Foodista, Voda Maga-

zine and the 501c3 not for profit Wild River

Review/Wild Table, where he also serves as

an editor. www.cocktailwhisperer.com

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tive concentrate has the stuff for what

ails you in a very concentrated format,

served one small shot at a time. For

anyone who has imbibed a bit too

much, Fernet is very pleasurable.

Aperol is especially beguiling before

a meal. It has about ½ the alcohol of

Campari this is important if you are

going to be drinking wine with your

food because it doesn’t dull your sense

of taste. Aperol, one of my favorite

liquors has about 11% alcohol by

volume, whereas the Campari is about

22% by volume making Aperol the per-

fect way to start your meal. Campari

is perfectly lovely outside on a hot day

in the summer (since it’s winter we

can dream, right?) woven with Perrier

Sparkling Natural Mineral water (I

prefer the Pink Grapefruit version) and

a hunk of orange. This is Italy-in the

summer, in your glass.

Averna, also from Italy has herbs,

roots and citrus rinds that combine

to make a sweet/sour/bitter flavored

aperitif. I am rather fond of Averna be-

cause of the way it smoothes the way

to the enjoyment of a meal. It’s easy to

take a portion of Averna. Just add 2 oz.

to a glass, top with seltzer water and

squeeze a bit of lemon over the top. It’s

Italy in every sip.

Cynar is a unique product in the

litany of aperitif liquors from Italy.

Derived from the artichoke, Cynar

is built on a combination of thir-

teen bitter herbs, roots and spices. It

stimulates the digestive glands in your

body and somehow seems to make

food taste better. I like Cynar with bit-

ter lemon soda (always CANE sugar)

and a squeeze of grilled blood orange.

However you desire your Cynar, you

can be sure that it will start a conversa-

tion between you and your friends. It’s

very sophisticated stuff!

Whichever aperitif you choose

from Italy, know in your heart (and

stomach) that there is a rich history of

healing digestives and aperitifs from

this country where bitter and sweet are

much more than just a drink. Each sip

of these liqueurs are a visit to the very

soul of Italy in your glass.

Experiment and let me know what

you think!

Here is a simple way to mix any of

the above mentioned liquors.

Ingredients:• 3 oz. Aperitif

• 6 oz. Seltzer Water

• Hand cut ice

Preparation:• Pour the Aperitif into a Collins

glass with one large cube of

hand cut ice

• Top with the Perrier Sparkling

Water of your choice

• Sip slowly and thoughtfully

to the halcyon days by Lake

Cuomo in Italy

Sure bitter liqueurs are made in places other

than Italy, but the social significance of bitter

to sweet goes further than just something

to drink to quench the thirst. They are

meaningful in the discovery of the self.




http://issuu.com/action/openurl?url=http://www.turboairinc.com


http://issuu.com/action/openurl?url=http://www.bungemoe.com



cate that no one is checking and verify-

ing. Does a refrigerator temperature log

have the exact same temperature each

day for the past month?

A FSP would feel a level of comfort if the

PIC stated at the beginning of the visit that

the dishwasher rinse cycle was not work-

ing correctly and that alternative meth-

ods were being used and a repairman

had been called. In conjunction with the

manager’s knowledge, do they correct is-

sues on the spot during the visit? Inaction

could be viewed as indifference or lack of

knowledge that there is an issue.

CommunicationVerbal interaction with the FSP demon-

strates your level of knowledge, com-

mitment and understanding about the

responsibilities that come with your

business license. Treat the FSP with re-

spect and use them as a resource if you

want clarification or have questions. A

two-way conversation with the common

goal of having a safe operation should be

the primary result of each visit.

Answer the following truthfully “How

would you and your food facility be

viewed if I or another Food Safety Pro-

fessional walked in right now?” Would

you feel confidence and pride or would

you feel embarrassment and dread?

“What kind of a grade would you give

your operation if you get up from this ar-

ticle and walk through your kitchen right

now?” Does it really deserve a high grade?

When you do your daily walk-through

of your facility, always asking yourself

these questions and you will have a bet-

ter operation that will serve safe food

and also market your high standards to

your customers.

Philbrook from page 67

http://issuu.com/action/openurl?url=http://www.castlestove.com

http://issuu.com/action/openurl?url=http://www.protekny.com


When asked about the

key to Americold’s

success and how his

company, in an econ-

omy that has been challenging to say

the least, has continued to grow and

flourish, he comments “this was never

about anything but staying true to our

mission, to stay on target, and do what

we are experts at – we fix refrigeration

equipment – this is our specialty.”

Indeed it is. For over 25 years and

under Bob’s direction, the company is

dedicated to providing truly compre-

hensive refrigeration services. Period.

“In solely targeting this arena, the com-

pany’s experience and knowledge far

exceeds any competitor’s and blows

away companies that are trying to po-

sition themselves as a one stop shop

for heating, ventilating, air condition-

ing, cooling and refrigeration,” Levine

says. “So many companies are trying to

do it all – but when they do that they

can’t get as in-depth, or build as much

experience as we have been able to do.

It’s very rewarding to know that when

it comes to refrigeration and food pres-

ervation, there isn’t anybody out there

that knows more than we do.”

With a commanding understand-

ing and laser focus, Bob’s team targets

every aspect of refrigeration and his

clients have come to rely on this ex-

pertise. He comments, “Our team of

service technicians are factory-trained

on all brands and receive ongoing sup-

port and training on the latest equip-

ment advances and repair techniques.

This broad knowledge base enables

the team to have a firm grasp on code

requirements and selecting, installing

and servicing new equipment as well

as effectively restoring and refurbish-

ing older equipment.”

But Bob doesn’t stop at excellent ser-

vice. His maintenance programs and in

particular his renowned “white glove

service” ensures that restaurants keep

their food preservation equipment in

peak operating condition through a

preventative plan that assigns a senior

consultant to oversee all aspects of the

account. When asked about this ser-

vice he said, “This on-going program

keeps clients’ equipment running ef-

ficiently through routine maintenance

and care and provides near immediate

response times which means we can

provide faster solutions with minimal

disruption to business.”

Most recently Americold has stood

shoulder to shoulder with its all-star

line up of food service clients to help

them meet the challenges of the Health

Department’s letter grading system

head on. Grades given by the DOH re-

flect how well a restaurant complies

with the food safety requirements of

the NY City Health Code and the State

Sanitary Code. Violations carry differ-

ent numbers of points and depend-

ing upon their nature and severity can

land the restaurant in hot water. What’s

more it is mandated that the restau-

rant’s rating be visibly posted for con-

sumers to view, so the restaurants have

a vested interest in making sure they

“make the grade” and Levine is helping

them do just that.

Americold now offers its contract

clients a rapid response program that

puts a complete support team at the

ready for restaurants that are faced with

a DOH visit. Levine explains, “When we

get a call from one of our clients that a

health inspector is on site, we dispatch

our closest technician to field super-

vise the inspection. Many times we

are able to help clients avoid citations

because we are on site and can quickly

address any refrigeration issues, imme-

diately service equipment and restore

performance – sometimes even before

the inspector leaves the premises.”

Yes, Levine and his team at Ameri-

cold are that good. For more informa-

tion on Bob Levine and Americold’s

commitment to food preservation and

refrigeration, or to find out about his

services and maintenance programs

contact Americold at info@americold-

inc.com or by phone at 631.262.7964.

Leading New York restaurateurs,

hospitals, catering facilities, universi-

ties and dealers count on Americold

Refrigeration Consultants to select,

install and maintain reliable refrigera-

tion equipment that will perform at its

highest level and prevent costly down-

time and revenue loss. In operation for

over 25 years, Americold has developed

a reputation for consistently delivering

exceptional customer service, earning

the trust and loyalty of some of the re-

gion's most demanding restaurateurs.

Utilizing a dedicated team approach

to fulfilling the customer's needs,

Americold emphasizes strong com-

munications, strategic planning and

internal controls to help clients build

a dependable refrigeration system they

can count on. Visit them on the web at

www.americoldinc.com.

Americold – They’ve Got it Down ColdBob Levine, President and founder of Americold, one of the tri-state area’s leading

commercial refrigeration specialist is one of those people that “get it” and he understands

the tremendous value of focus.

// NEWS SERVICE & MAINTENANCE

For over 25 years and under President

Bob Levine's direction, the company

is dedicated to providing truly

comprehensive refrigeration services.



What I am referring to

are the supervisors,

cooks, food ser-

vice workers, serv-

ers, hostess, front desk clerk, etc.,

which are the nuts and bolts of any

hospitality operation. There is usu-

ally a concentrated focus on hiring

the general manger, chief, opera-

tion manager and alike but is there

enough time and energy in network-

ing for the majority of the staff.

The reality is there are many cer-

tified training programs that teach

people about the hospitality busi-

ness. Many of these individuals

that attend these training programs

do not understand all the different

jobs within the hospitality industry.

When hiring a person that has an as-

piring long-range goal the outcome

is better than hiring someone that is

just looking for a job. Many of these

training programs offer internship/

externship. In my opinion, when a

person takes the time to explore and

tries to get an understanding of the

requirements of the job, it shows that

this person has the desire to succeed.

However many of our organizations

do not capitalize on this resource.

As a recent Adjunct Lecturer work-

ing in the CUNY/SUNY system,

training management classes, I have

the opportunity to witness firsthand

the challenges people have with

knowing the requirements of a front-

line position and the basic required

skills necessary for success.

In the hospitality business the key

requirements is having the right at-

titude and behavior, along with good

communication skills. The basics are

good verbal and non-verbal skills,

appearance, listening skills, prob-

lem solving, decision-making, con-

fidence, and stress control. Many

businesses try training these skills

but unless conducted in a formal-

ized setting the results are poor.

Changing or having a person under-

stand the required behaviors of the

job requires more than a spray and

pray training program, for example,

those 10 minute pre-meal talks.

The reality is with high unemploy-

ment and people shifting careers

these programs are in demand, and

creates an opportunity for our in-

dustry to hire good people. Many of

these students have basic raw skills

but by completing a formalized

training program he or she has a bet-

ter understanding and focus of the

job requirements and the results can

only promote retention.

As any good business manager

knows without continued in-services

and formalized on the job training,

any individual will lose focus. Train-

ing never ends but with that in mind

hiring people who have a desire to

grow, you, the employer has a leg up

along with the obligation to create a

culturing, trusting environment.

Now that you have hired a good fit

the next step is keeping him or her

engaged. A rule of thumb in hiring is,

if we use our creative energy in find-

ing customers as we would frontline

staff, we would not need to try so

hard in finding customers.

On-Boarding The Right People – Are You The Right Fit!We all are challenged with hiring the right people but recruitment and retention are those

costs we would prefer not to encounter. The bottom line with recruitment is marketing to

the right audience especially when it comes to hiring frontline staff.

// HEALTHCARE PERSPECTIVE

Andrew Catalano, Director of Hospitality & Service ExcellenceSUNY Downstate at LICH New York, NY

[email protected]

WITH ANDREW CATALANO

The reality is with high unemployment

and people shifting careers these

programs are in demand, and creates

an opportunity for our industry to hire

good people.


Chinet® Molded Fiber Plates,

Bowls and Platters – A full line of

tableware in white and stock prints.

Custom printing is also available on

our Chinet® tableware, so foodser-

vice operators can use their table-

ware to enhance their branding.

PaperPro® Naturals™ by Chinet –

Prices similarly to mid-weight paper

plates, PaperPro® Naturals™ plates

and bowls allow even the cost-sensi-

tive operations to enjoy the benefits

of molder fiber tableware.

Chinet® Molded Fiber Clam-

shells – Our new domestically pro-

duced molded fiber clamshells have

a unique locking mechanism that

keeps customers’ food safe during

transport. With all the sustainable

benefits of molded fiber and better

performance than foam, these are

a wonderful alternative for takeout

packaging.

Savaday® by Chinet® - A full line

of molded fiber plates, bowls and

circles are perfect for back of house

food contact applications. With su-

perior oil absorbing capabilities,

these products will help extend the

life of your product, from prep to

serving.

RC Cup® by Chinet® - The sus-

tainable hot cup alternative to poly-

styrene foam. With cups made with

a built-in recycled liner to avoid

double cupping, and containers that

keep food at an optimal tempera-

ture, your customers will thank you,

and so will the planet.

Huhtamaki® Paper Food Contain-

ers – With sizes from 6 oz. to 64 oz.,

Huhtamaki Paper Food Containers

are perfect for any portion. With a

variety of stock print designs and lid

options, there is a solution for every

operator. Is the proposed Bloomberg/

NY Styrofoam ban essential to the

growth of the Chinet line? The Chi-

net® Brand is constantly growing,

either through expansion of current

products or through innovation. We

are seeing operators and consumers

move away from foam to more sus-

tainable products across the coun-

try, regardless of the local legislation.

To learn more about Huhtamaki’s full line of

sustainable products, contact your Huhtamaki

sales representative by calling 913-583-3025 or

visit www.us.huhtamaki.com

What makes Huhtamaki different from other

products in the marketplace? Our wide variety of

products really set us apart, especially our large

number of products that are made from recycled

materials and are compostable.

Sustainability, from page 24


The duo began opening

the concept in Brook-

lyn and the first location

opened in Bay Ridge in

June 2009 followed by

a second location in Park Slope in

March 2012. The newest restaurant

graced the Upper East Side dining

scene in October 2012. The burger

menu boasts two million different

combinations of burgers and has

garnered the title of second best

burger in New York City from Zagat.

Vincent, a classically trained chef

and graduate of the Culinary Insti-

tute of America and John, with 25

years experience of providing a high

level of service, have combined their

passions and created The Burger Bis-

tro, a new and innovative restaurant

concept.

How did you two meet?We met back in 2002 when we were

both working at Morton’s steak-

house. Vincent was the chef and

John was the general manager.

What was the idea and over all con-cept behind The Burger Bistro to make it stand out from the competi-tion?Our philosophy is simple we wanted

to create a place where people were

treated with warmth and kindness,

buy only the best and freshest in-

gredients and then allow our greats

to create the best burger. Period. Ev-

erything is completely customizable

– we’ve done the math and there are

over 2 million different burger com-

binations on our menu.

Tell us about your burger meat blend?The beef burger is 80-20 certified

Black Angus beef. We also offer or-

ganic lamb, turkey, chicken, shrimp,

and veggie burgers!

You offer an array of Artisan burg-ers? Explain and what is a crowd favorite?It’s really all about giving our guests

choices. The most popular burger is

by far the beef burger and our most

popular topping is crumbled apple

wood bacon. (We could have told

you people love bacon long before we

opened our first Burger Bistro.)

We do offer specials throughout the

year though and if you thought the

McRib had a cult following you see

what happens when we bring back

the Donut Burger. The infamous Do-

nut Burger features a beef patty nes-

tled between two halves of a sugar

donut with bacon, egg and cheese

– we have a large crowd that will

tell you it’s worth every calorie. Our

Kobe Rodeo Burger and Veal Osso

Buco Burgers are also best sellers.

Any other burgers offered besides beef?The organic lamb, turkey, chicken,

shrimp, and veggie burgers are al-

ways on the menu. We also run

weekly special meats such as Elk,

John Agnello & Vincent DardanelloCo-Owners of Burger BistroThe Burger Bistro is the brainchild of longtime friends and co-owners John Agnello and

Vincent Dardanello and features an upscale customizable burger boutique concept at three

different locations.

// EMERGING CHAINS

John Agnello (L) & Vincent Dardanello (R) debuted the concept in Brooklyn and the first

location opened in Bay Ridge in June 2009 followed by a 2nd location in Park Slope in

March 2012.

The infamous Donut Burger features a

beef patty nestled between two halves

of a sugar donut with bacon, egg and

cheese.


BURGER BISTRO



Time and temperature play a vital role

in whether food is safe to eat or needs

to be thrown out. We have all heard the

adage “keep cold food cold and hot

food hot”, which refers to keeping food

out of the Danger Zone. The Danger

Zone is the temperature range between

40°F and 140°F in which harmful bac-

teria multiply the fastest. If perishable

foods stay in the Danger Zone too long,

the food will spoil, meaning there will

be no way to kill off the bacteria pres-

ent.

Here are some of our key recommen-

dations on food safety and keeping

food out of the Danger Zone.

Food StorageMonitor Refrigerator and Product Temperatures Most, if not all, commercial refrigera-

tors come with a built in thermometer.

We recommend having a second ther-

mometer in all refrigerators in case one

is out of calibration. Large walk-ins

should have several thermometers in

different areas to identify temperature

Chillin’ OutFood safety is a top concern for every commercial kitchen. As we head into the warmer

months, ensuring all foods are properly refrigerated and stored below 40°F becomes more

of a challenge. Operators must learn about safe and unsafe temperature ranges, especially

in how food is stored and handled.

// FOOD SAFETY

Noelle Ifshin, President & CEO,4Q Consult ingNew York, NY

noe l l e@4QConsu l t .com

WITH NOELLE IFSHIN



What are the hot trends that you are seeing in Metro New York?

New restaurants are getting much

bolder in their menu, décor, and

presentation. Brooklyn is becoming

the hot restaurant area of NY. If you

haven’t walked around Williams-

burg recently you are missing a

treat. Big name restaurants contin-

ue to open outposts in the sub-

urbs. Far more restaurants are being

designed by professional foodser-

vice designers and consultants (of-

ten with culinary degrees or experi-

ence) than five years ago. There are

at least five qualified independent

consultants doing multiple projects

in NYC vs. none 10 years ago. Some

of the larger architectural and inte-

rior design firms are also providing

this service. Owners and chefs bet-

ter understand the value of keeping

the specification independent of


2013 Crystal Ball for the Foodservice and Equipment Supply IndustrySoft serve and frozen has made a dramatic comeback. - National operators we work with are

tired of cleaning and maintenance issues with these machines, and tell us that their

customers seem to have lost interest in their products.

// CONSULTANTS CORNER WITH FOSTER FRABLE

Foster FrablePrincipal of Clevenger Frable LaVallee, Inc.


the dealers and distributors selling

the equipment.

What are the issues as with Pizza still growing in both B+I and com-mercial feeding?Pizza isn’t always considered a

healthy food product, but it can

be formulated to be much more

healthy than before- particularly

if it is not a branded product. New

ventless conveyor pizza ovens of-

fer an opportunity to add pizza to a

servery without an expensive grease

exhaust system. The days of sitting

a two deck electric Lincoln or CTX

oven on a counter in a servery with-

out a hood are gone.

What trends are you seeing on the "hot side of kitchens?"I think you will see a major move-

ment from France and Europe to

the US of “Cold Kitchens”- kitch-

ens that use induction and electric

planchas and combi ovens instead

of gas flame and grills. In the higher

end restaurants in France, over 80%

have “cold” cooking suites now. Us-

ing a cooking suite (vs. a straight

line) in a restaurant, hotel, college

dining or even in B&I is increasing

as the concept and benefits are un-

derstood by more operators. Ov-

ens under cooking equipment are

quickly being replaced by refrigera-

tion. Ovens are now wall mounted

or on the end of the cooking line-

usually combi ovens. The new mini

combi ovens from Cleveland, Alto

Shaam, etc. have the opportunity to

completely change the hot side as

they are affordable, can be installed

on countertops, stacked, even wall

mounted. They will replace the con-

vection steamer in the future. An-

other “dying” piece of equipment is

the pressure steamer. Braising pans

continue to be more and more pop-

ular in a wide range of operations.

Any chef who has used one wants

one in their new kitchen. Sous vide

is growing in the upper end casual,

fine dining, and hotel sectors and in

some on-site facilities.

Has a move towards healthier food impacted the fryer business?

New ventless conveyor pizza ovens offer an

opportunity to add pizza to a servery without an

expensive grease exhaust system. The days of sitting

a two deck electric Lincoln or CTX oven on a counter

in a servery without a hood are gone.

Foster Frable, from page 87

http://issuu.com/action/openurl?url=http://www.eurodib.com


We see more and more new kitch-

ens without fryers. It started with

schools and healthcare and is now

moving into all segments. It’s not

just about the health issues, except

for the latest high tech models, most

fryers waste a lot of energy, cook-

ing fat is getting more expensive to

buy and dispose of, they create a lot

grease in a kitchen that needs to be

cleaned from the ducts, and they

add to the cost of fire insurance and

workman’s comp.

As kitchens get smaller, how does that impact the way to spec a kitch-en?Kitchens need to have every inch of

space utilized. Too many kitchens

were one dimensional. We need to

think about good use of the space

under the cooking equipment and

above. Dry storage needs to occur on

high shelves above the work spaces.

Cantilevered shelving in walk-ins

can add at least 20% more space in

walk-in coolers and freezers. Opera-

tors are willing to go with custom

fitted walk-in coolers to gain more

space around columns and irregular

walls rather than just sit in a square

box and waste the space.

With an aging population and healthcare feeding growing dram-tically, what are you seeing? New nursing and retirement com-

munities are being built all over the

area, and the existing ones are up-

dating and repositioning. It’s one

of the few segments that was able to

get funding when the economy was

down and out in the late 2000’s.

What's the biggest change that you are seeing in kitchens?Kitchens are getting smaller as the

cost of real estate keeps getting

more expensive. The article in the

NYT Dining Section on Battersby’s

400 SF open kitchen in Brooklyn cer-

tainly got a lot of attention. In some

segments like hotels, the prototype

kitchens from the major chains are

30-40% smaller than what was stan-

dard 20 years ago. Some operators

are taking out the kitchen almost al-

together by using one larger facility

as a commissary and then just fin-

ishing product in mini kitchens on

site. Often these finishing kitchens

are ventless using ventless combi

ovens, speed ovens (Turbochef,

Merrychef ) and sous vide.

Montague was among top industry

manufacturers that expanded their

limited footprint offerings at the recent

NAFEM show in Orlando.


Ryan Condren Managing DirectorCPEX Real EstateBrooklyn, NY

[email protected]

For local residents and busi-

ness owners, the arrival of the

trendy design company sig-

nals the start of a new era.

Along the stretch of Cortelyou Road

between Coney Island Avenue and East

17th Street, the retail reformation is un-

derway.

The arrival of Ditmas Park on the re-

tail map, and Cortelyou Road in partic-

ular, diverges from the typical path of

an emerging area like Prospect Heights

and Vanderbilt Avenue: adjacent to an

established neighborhood, widely ac-

cessible transportation, and a high

concentration of attractions to draw

visitors.

While Ditmas Park certainly benefits

from the B and Q subway lines that run

the length of the neighborhood – in-

cluding a stop at Cortelyou Road – its

residents have truly upheld the very

definition of the word “neighborhood.”

A suburban haven in an urban setting,

the neighborhood’s idyllic, freestand-

ing homes (driveways, garages, and

pools, oh my!) provide the perfect lo-

cale for New Yorkers and Brooklynites

alike to settle down.

So perfect, in fact, Ditmas Park locals

found every excuse not to leave. With

every amenity already at hand, includ-

ing the wide green expanse of Prospect

Park, a number of locals needed one

last luxury to complete their self-con-

tained paradise: locally owned and op-

erated businesses just a few steps away.

Benjamin Heemskerk is one such

owner. He lives within walking distance

of his wine and tapas bar, The Castello

Plan, and his new home furnishings

and gift shop, Collyer’s Mansion, which

held its grand opening in early Decem-

ber.

“Like many other Cortelyou Road

merchants, Ditmas Park is firstly my

home, where I met my wife, plan to

have a family, and look to invest in as

a resident,” said Mr. Heemskerk. “The

business choices I have made on Cor-

telyou reflect how I envision my com-

munity’s development.”

5 Years from Smith StreetLocal Business Owners Maintain Sense of

Community Along Cortelyou Road

In November, Brooklyn Industries announced the planned

opening of its sixteenth location nationwide – eighth in the

borough – on Cortelyou Road in Ditmas Park.

// REAL ESTATE INSIDER

http://issuu.com/action/openurl?url=http://www.flashfurniture.com


In addition to The Castello Plan,

Cortelyou Road features The Farm on

Adderley (run by local resident Gary

Jonas, who also owns the nearby hy-

brid bar and flower shop, Sycamore)

and The Purple Yam (founded by Romy

Dorotan and Amy Besa, who relocated

their SoHo restaurant Cendrillon to

their backyard), as well as Qathra Café,

Mimi’s Hummus, and Café Madeline.

Concentrated in an eight block stretch,

these storefronts form Brooklyn’s latest

“Restaurant Row.”

However, the influx of restaurants

and other retail hasn’t altered the de-

cidedly neighborhood feel, thanks to

local owners like Heemskerk looking to

maintain that sense of community.

“There have been many changes

to Cortelyou Road, but what I find

more interesting are the things that

haven’t changed with the develop-

ment,” Heemskerk added. “It is still

small-town USA: people say ‘hello’ on

the street, competing merchants are

close friends, your regulars are literally

your neighbors, and a nice day is a walk

around the neighborhood picking your

dream house.”

Nonetheless, it isn’t purely the Dit-

mas Park populace frequenting the es-

tablishments on Cortelyou.

“Those first-timers to Ditmas Park

are always blown away that this little

hamlet of Victorian homes and Mom

and Pop shops even exists!” Heemskerk

asserted. “Sometimes there are crowds

looking at the postings in the window

of the real estate office, and then you

know that Ditmas Park is no longer our

little secret.”

Indeed, the secret seems to be out

(no thanks to me, admittedly). Ironical-

ly, the flourishing success of Cortelyou

Road’s local business owners – in what

Heemskerk refers to as the “neighbor-

hood quality and feel” – has heralded

its arrival as a viable retail corridor.

With Brooklyn Industries coming to

Cortelyou, the five-year countdown to

more major retailers arriving in Ditmas

Park has begun.

I’ve spent six years working in com-

mercial real estate, five at CPEX Real

Estate as part of the New York Retail

Leasing team. I’ve negotiated over fifty

retail leases, bringing in national, re-

gional and local tenants such as Retro

Fitness, Key Food, Premier Care, and

M.O.B. I work exclusively with land-

lords to lease their space, ideally to fit

their vision of what tenant would best

benefit the community. With conscien-

tious landlords and a little luck, Corte-

lyou Road should be able to stay true to

its character moving forward.

For the final part of “The Next Smith

Street” series, I plan to use my real es-

tate crystal ball to look a little farther

into the future. Which Brooklyn cor-

ridor is primed for a retail reformation

ten years down the road – and what

honorable mentions are close behind?

Check back next month to see if your

street makes the cut.

However, the influx of restaurants and

other retail hasn’t altered the decidedly

neighborhood feel, thanks to local owners

like Heemskerk looking to maintain that

sense of community.



I will bring my personal commit-

ment to serve the party rental distrib-

utor with high quality merchandise,

fast service, expert product detailing,

longer hours of operations and sever-

al option methods of payments. What

will be unique about our company,

and make us so different from other

table manufacturers, will be that we

will not only sell the party rental dis-

tributor our tables, (which by the way

will be available in an unprecedented

number of styles, finishes and sizes),

but we will also RENT several styles of

tables to them as well. This will truly

separate us from our competitors and

open up a new fraction for the party

rental distributor.

Also, as you will see below, our

product line will be changing. Not

only will the party rental distributor

have the opportunity to purchase or

rent tables, he/she will be able to rent

and/or purchase several other items

which strongly relate to the party

business, such as coat racks, manne-

quins, stanchions and rope systems,

hangers, coat check tickets, etc. We

will be their “one-stop” wholesaler.

We will also provide a rental exper-

tise, as well as that “one on one” re-

lationship which is missing from so

many large companies.

Will the company continue to serve the New York dealer base under the Petro Moore name?

Although not exactly the same, we

will continue to serve the New York

dealer under the name Brooklyn Pet-

ro Moore, as well as, The New Petro

Moore Table Sales and Rental.

Will the pick-up center in Long Is-land City remain open or will there be a new pick-up center?

No, we no longer will be located

in Long Island City. We have moved

our base of operation to the Brooklyn

Army Terminal, located at 140 58th

Street in Brooklyn, between 1st and

2nd Avenues. We have an exciting

new shop with an oversized work-

space in which we can manufacture

and store a large inventory. Clients

will have the ability to come to our

shop, visit us on our website or phone

in orders. We have two loading docks

for easy access for clients to pick up

from our new location or we can ar-

range delivery. We will deliver daily

throughout the five boroughs, New

Jersey and parts of Connecticut. We

will schedule nationwide deliveries

through our common carriers, truck-

ers and FedEx ground.

Will the product line change or remain the same?

Our product line will remain the

same high quality merchandise that

distributors were accustom to re-

ceiving from Petro Moore; however,

Brooklyn Petro Moore Tables will be

providing and offering many addi-

tional new items to the party rental

distributor, both for sale and rental,

which Petro Moore did not. By choos-

ing Brooklyn Petro Moore, clients will

be able to not only purchase and rent

tables, they will be able to purchase

and/or rent garment racks, hangers,

coat check tickets, steamers, manne-

quins, grids, steamers, travel trunks,

sign holders, stanchions and rope

systems, and even mirrors.

This opportunity to rent and sell

these new items will be an asset to the

party rental distributor because it will

expand the services and merchandise

which they will now be able to offer

their clients.

Petro Moore, from page 48


What are a few of your favorite in-gredients to cook with and do you have a favorite dish you like to serve? I really like to use pork because you

have a lot of cuts of meat that can

deliver with the right handling and

preparation vastly different tastes

and textures. I also like to work with

any kind of greens, again there is so

much that you can do to transform

them into something completely un-

expected and delicious.

Are you using sustainable sources for your dishes?

Yes we try to only cook with what is in

season and from the local farms. Ob-

viously I do have to source from small

purveyors for some of the more un-

usual ingredients from time to time

but I do try to stay true to my cook-

ing philosophy and work with what is

around and abundant at the time.

How did you choose Wilton, especial-ly the Schoolhouse for your restau-rant location? After culinary school and a variety of

internships around the country Julia

and I decided to settle down close to

our families in Fairfield County. When

we returned to Wilton, CT the School-

house Grill was closed down and run

down and that is when I knew I want-

ed to open a restaurant and I wanted

it to be there.

Being the owner and chef of your own restaurant can be a challenging task. Did you handle every aspect of your business?

My wife Julia is my business partner

and our families have been instru-

mental in helping us to navigate the

areas of business that are at times

tricky. We as a team have handled ev-

ery aspect of the business.

The Schoolhouse, besides being known for its wonderful cuisine, also prides itself for its excellent wait staff, which is so crucial for the din-

ing experience. How did you choose the right people? The only way to know whether or not

you have the right people in place is

to have them work a couple of shifts

to see how they interact with the

core team. It’s easy to say all the right

things in an interview but seeing the

person in action is the real test. I have

been fortunate in that I have excel-

lent staff and the turnover has been

very low.

What advice would you give to young chefs just getting started?Get as much experience as you can

through internships and find a good

mentor. Don’t show up in a kitchen

thinking that you will be running the

show, just keep your eyes and ears

open and learn everything you can.

Do you change your menu seasonal-ly? What’s the process in developing new menu entrées? We do change the menu season-

ally and sometimes daily. It depends

on the season and when there is an

abundance of great local produce I

like to experiment and try new things

when fruits and vegetables are at

their peak.

On the equipment side, do you have a piece of equipment that you like to use that makes your job easier when preparing dishes?The sous vide is an amazing piece of

equipment that will produce perfect-

ly cooked food every time.

The restaurant industry has a very broad range of foods…what’s your buying approach? Do you go out to bid on a regular basis or do you look for loyalty from vendors? I try to source local for almost ev-

erything but then I have my vendors

that understand the size of my res-

taurant and if I need one lobster they

will make sure I get the best one they

have.

Looking into your crystal ball… Where will we find you in five years? That is a tough question. I am the dad

of 3 beautiful children with a fourth

due in April, so I will definitely be

working and maybe a second and

completely different restaurant is in

the future. Each day is a gift and I am

so thankful for all the success I have

this far.

The only way to know whether or not

you have the right people in place is

to have them work a couple of shifts

to see how they interact with the

core team. It’s easy to say all the right

things in an interview but seeing the

person in action is the real test.

LaBant, from page 18Bocuse, from page 4

About a hundred guests many of

whom had earlier posed to snap up

photographs with Bocuse savored a

dinner that mobilized the efforts of

about 50 students in the kitchen and

two dozen in the dining room.

L'Assiette aux Trois Chocolats

Gaston Lenôtre was one of the

dishes served at the dedication din-

ner of the Bocuse Restaurant at the

CIA. French chef Paul Bocuse was

on hand as the institute opened the

restaurant in his honor. The menu

included a peach of foie gras, lobster

with champagne and caviar and filet

mignon of beef with marrow cus-

tard. And for dessert, the guests were

treated to grapefruit sorbet with

vodka, a plate of three chocolates

by pastry chef Gaston Lenotre and

mini-pastries.

"Mr. Paul," continued the celebra-

tion with a trip to travel to Florida

with his son, who now heads up the

Chefs de France restaurant at Walt

Disney World's Epcot theme park.

But the French chef said he was

delighted by his new restaurant and

the honors he had received. "It's

wonderful," he said. "These 3,000

students who will introduce Bocuse

cuisine to guests each year and work

on a menu adapted from Bocuse and

other French dishes."

The aging chef now walks with dif-

ficulty, and revealed that he can't

hear very well, but those are small

matters to him.

Asked about his legacy, he pre-

ferred to speak about the future.

"For me, it's not a problem," Bocuse

said. "Because after me, there are

still many very good chefs, so we still

have some great moments ahead.

Yesterday, we were with a group of

friends in France and today, we're

with a group of friends around the

world."



The Partridge Club hosted

the wearing of the green

with its annual St. Patricks

Day's bash at the Union

League Club in Manhattan last

month.

Cornell's very own Dennis Swee-

ney once again had the room doubled

over with his very special take on a

day when everybody is an honorary

citizen of the Emerald Isle.

The Club under the guidance of Mi-

chael Posternak of PBAC from 2010 to

2012 and now with Fred Klashman

of TFS at the helm is committed to

raising scholarship funds for young

people looking to build a career in

hospitality.

The Partridge Invitation welcomed

several of its newest members includ-

ing Barbara Kane of Ecolab, Edgewa-

ter Associates’ Charlene Goff and

Debbie Barnes of Party Rental at the

Midtown gathering.

The club offers its members the

opportunity to attend functions and

host customers at some of NYC's

most prestigious clubs including:

The Princeton Club, The Knicker-

bocker Club, The Union League Club

and the NYAC.

Eye enjoyed the camaraderie of

fellow Partridge members including

Rodney Seelig, Rozzo Seafood's Lou

Rozzo, Pro-Tek's Ed Daniels, Mau-

reen Cole of Minners, Pepsico's Jason

Bigman, Larry Cantamessa of PBAC,

OPICI Wine's Dennis Murphy and

Phil Robinson of the IHMRS show.

The Partridge's scholarships are be-

stowed on the industry’s top schools

including: The Culinary Institute of

America (CIA), Johnson and Wales,

New York City Tech, Cornell Univer-

sity and Paul Smith College.

Eye shared a St. Patrick Day toast

with industry operator notables in-

cluding Robert Wood, Johnson Medi-

cal Center's Tony Almeida, Kent Bain

of the Federal Reserve Bank, Davella

and Associates’ James Davella and

Mimi Wang of the VA Hospital.

In addition to the Founda-

tion's mission of raising scholarship

funds for institutions of higher learn-

ing it promotes mutual business in-

terests among its members and to

stimulate friendship and fellowship.

Eye notes that the key to the on-

going success of the Club's special

events lie with Minner Designs’ Jill

Ostaszewski.

The Partridge Club was formed

in 1935 at the Victoria Hotel in New

York City. The membership was made

up of leading purveyors to the hotel,

club and restaurant trade. Charter

President was Henry G. Duvernoy

and Charter Secretary-Treasurer was

Arthur Simmons. In the early Forties,

a few dissatisfied members left and

formed the Invitation Club.

Things went well for both Clubs

until the crackdown on business

expenses during the Presidency of

Lyndon Johnson (1963-1969). Mem-

bership declined in both clubs and

committees were formed to explore

the possibilities of a merger. After

much dickering and negotiating, the

merger was implemented in 1967.

The scholarship program was es-

tablished and it grew so fast that in

1988 the Club’s name was changed to

the Partridge-Invitation Scholarship

Foundation, Inc to better describe its

mission.

// EYE

Partridge Club Celebrates St. Patricks’ Day With Annual Union League Event

(L to R) NYU food service chief Owen

Moore and Sweet Sam's Sally Minier

(L to R) Barbara Boden of JP Morgan

Chase, Ecolab's Barbara Kane, and

Victoria Vega of Unidine.

(L to R) Marty Kohn and Diane Salvata-

Rossi of Pro-Tek

METRO NEW YORK'S FOODSERVICE EVENT COVERAGE

(L to R) Hobart regional chief Gary

Simpson welcomed Peter Terwilliger who

has been training with the Ohio based

manufacturer and will soon join a rep firm

in Milwaukee



differences and possible hot spots. If

your fridge, or areas of it, is warmer

than 40°F, your food will never be be-

low 40°F. Raw and cooked food items

should also be randomly sampled for

proper temperature with instant read

thermometers.

Do Not Overload Fridges If there are too many items stacked in

a refrigerator the unit will have to work

too hard to maintain the proper tem-

perature. This could create hot spots

where areas of the cabinet are not cold

enough and refrigerated food will spoil.

Blocking the internal and external air

vents of the unit will disrupt proper

cooling operation of the fridge, causing

temperatures to rise. The refrigeration

unit may even stop working altogether.

Proper Refrigeration Maintenance Make sure that you have a certified re-

frigerator repair service. All commercial

units need to have their compressors

professionally cleaned and serviced

at least twice per year to keep them in

working order. The cost outlay of this

service often outweighs the cost of lost

food due to spoilage, damage to your

units from not servicing them, and pos-

sible health department fines. If you are

not sure where to find a reputable com-

pany, check with your state’s Restaurant

Association for a list of suppliers.

Food HandlingWork in BatchesOn hot days, when the ambient kitchen

temperatures can be over 100°F, it is a

good idea to handle perishable items in

batches. For example, when butchering

steaks, it is best to take only one or two

whole sides of beef out of the walk-in at

a time; once the batch is done, place the

fabricated batch back into the walk-in

before starting on the next. Remember,

according to the 2009 FDA Food Code,

food cannot be left out in the Danger

Zone for more than two hours and it is

easy to forget about prep time.

Use Proper Cooling Techniques

Cooked food must to be cooled as fast

as possible, so as not to spend too much

time in the Danger Zone. All food that

has been cooked to the proper tempera-

ture must be cooled to 70°F within two

hours and then down to 40°F within an-

other 4 hours. Train your staff in all the

proper cooling techniques. An example

of improper cooling that is all too com-

mon: a 5 gallon bucket of hot rice stored

in the walk-in straight from the stove; it

would still be hot in the center the next

morning and have the potential for

making your customers very sick.

Use Proper Thawing Techniques

Never defrost food at room tempera-

ture. Food must be kept at a safe tem-

perature during thawing. There are only

three safe ways to defrost food: in the

refrigerator, under cold running water,

or in the microwave. Food thawed in

cold water or in the microwave should

be cooked immediately after thawing

because of the time already spent in the

Danger Zone.

Having to constantly check tempera-

tures and observe safe food handling

practices may seem a bit overwhelm-

ing at first, but as with all things, after

repeating the correct procedures over

and over, it will become second nature.

Making food safety concerns part of the

daily routine can only help your busi-

ness by providing tasty, bacteria-free

meals to customers.

Don’t know where to begin? Ask your-

self, do you have the proper written

procedures and operational guidelines

in place to help you be as profitable as

possible? 4Q Consulting can develop

customized operational guidelines and

training programs to meet your needs.

Email us today for a free business con-

sultation at www.4qconsult.com.

Chilling Out, from page 86

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antelope, kangaroo, ostrich, camal,

shark, Yak, turduckon.

Usually your customer is your best salesman. Is most of your business by word of mouth or do rely heavily on so-cial media marketing?Word of mouth is the most power-

ful form of marketing and advertis-

ing. However we do rely on getting our

message out there with Facebook and

other social media venues like Four-

square.

Two million possible burger combina-tions earned The Burger Bistro title of 2nd Best Burger by Zagat in NYC. Tell us more about the combinations? Any unusual toppings you wouldn’t find elsewhere that helped achieve Zagat status?The 2 million combinations had noth-

ing to do with getting us #2, we feel it

is the quality of our products and how

we present them that scored that acco-

lade. We do offer toppings like Buffalo

shrimp, hot Italian sausage and pickled

jalapenos that you won’t find elsewhere

and our array of sauces are the cream of

the crop.

How do you manage the quality control of your food and the service?We are owner operated and are in our

restaurants daily. We are constantly

coaching staff to ensure our high stan-

dards are met and creating a culture of

passion for being the best.

Food prices fluctuate, do you base price on margins?No we don’t base our prices on mar-

gins. We purchase the best product we

can buy at the best prices we can find.

When certain menu items become over

priced or in high demand we change the

items to a more affordable option.

Your brand of burgers offers the ability to customize burgers in a quick-serve setting. How do you make that work?

Thru technology, continual training,

trial and error, hard work, dedication

and focus.

Your baking bread, prepping toppings, etc. What is the prep work process each day?We pride ourselves on making and

forming all of our burgers by hand dai-

ly. We do not buy any pre-made patties.

All of our sides, toppings and sauces

are prepped daily using predetermined

prep levels to ensure freshness.

Which is more important to making your business model work – the people or the system?

Both are equally important, without

the system people wouldn’t be able to

execute the plan and without the right

people the best systems in the world will

fail.

Ever consider franchising out the busi-ness model in or outside of NY?We have given it thought but at this early

stage we feel we should stay company

owned in order to ensure our high stan-

dards.

Looking into your crystal ball, where do you see The Burger Bistro in 5 years?In 5 years we can see ourselves with

10-15 restaurants, with some of

those outside of the New York area.

888-531-Chefwww.iceculinary.com

Pastry & Baking arts

Classes

Call For Upcoming Class

Schedule

Burger Bistro from page 84

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Call Vic Rose: 732-864-2220

http://issuu.com/action/openurl?url=http://www.bungemoe.com

http://issuu.com/action/openurl?url=http://www.JCFURNITURE.US

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workers starting on January 1, 2014.

The mandate applies starting the first

day of 2014 (not the employer’s plan

year date in 2014), so organizational

planning must begin well ahead of the

compliance date. Employers with over

50 employees must offer coverage to

full-time workers and their family

members. The coverage must be “af-

fordable” for the employee based on

an oddly worded standard of afford-

ability. Penalties will apply, which are

generally lower than the cost of cover-

age.

Right now all employers must de-

termine if they have over 50 full-time

employees or full-time equivalents,

based on a new federal definition that

sets that standard at 30 or more hours

of actual work on average per week in

a month. For some employers that will

be obvious, but for others teetering on

the bubble of 50 workers.

Comply, or pay the penalty? If the 50

employee requirement is met, the first

question is, “Comply, or pay the pen-

alty?” To comply, an employer must

offer a minimum level of health plan

coverage to those full-time employees

and their dependents and spouses.

The key word is “offer”, employees can

still waive coverage. What will that cost

be? Determining that figure is possible

and should be done as soon as possi-

ble. Penalties, on the other hand, start

at $2,000 per year per full-time em-

ployee, and are expected to increase

as the penalty is so much less than

the cost of insurance. Employers must

carefully compare that to the cost of

compliance and weigh the decision.

Most employers appear interested in

maintaining their group health plans.

Several studies suggest that less than

ten percent of employers plan to dis-

continue benefits and pay the penalty.

For employers who already offer

coverage and will continue to do so,

many other aspects of the law can still

be cumbersome. The coverage has to

be affordable for the employee, but

not for family members. So, most em-

ployers will shift all of family coverage

cost to employees. Failure to offer af-

fordable coverage can trigger a $3,000

annual penalty for each person who

instead gets federal assistance with

coverage through tax credits.

Assessing the costs: What else is re-

quired right away? An employer sub-

ject to the law needs to assess the cost

of complying and its impact on plan

participation and premium or cover-

age expenses. Higher enrollment is

anticipated, resulting in higher em-

ployer costs, especially to achieve the

nebulous affordability standard. Your

advisor can provide that assessment

for you, from small employers with

over 50 workers, up to the very largest

group. Knowing the worst case, best

case and expected scenarios not only

enables you to gauge plan budgets,

but also to react to the law to mini-

mize its impact while we continuously

measure costs and adjust the plan.

Your advisor should also measure plan

value and suggest re-design options as

we near and attempt to avoid the Ca-

dillac tax effective date in 2018.

Meanwhile, effective strategic plan-

ning is imperative. Specific actions

must be taken, and many more should

be taken, to minimize the impact on

business and bottom line profits. An

experienced and knowledgeable advi-

sor will keep you apprised of not just

the law and its requirements, but most

importantly informed about strategy

that will enable your organization to

avoid, to the greatest extent possible,

a negative impact of this law on your

business.

Robert Fiorito, serves as Vice Presi-dent, Hub International Northeast., where he specializes in providing in-surance brokerage services to the res-taurant industry. For more informa-tion, please visit www.hubfiorito.com

Fiorito from page 34

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