July 2013

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

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The proposal, supported by the

Bloomberg Administration, has

the potential to cost New York

City and state nearly $100 million per

year and will do little to reduce solid

waste.

"A ban in New York City would cost

businesses, consumers and taxpayers

millions of dollars, as well as threat-

en jobs in the restaurant industry, in

upstate manufacturing plants, and

in companies that reuse foam in the

greater metropolitan area," said City

Council Member Peter Vallone. "Foam

can and should be recycled, and I urge

the Mayor to work with the Council to

explore this option instead of a ban."

Local restaurant owners joined

business leaders at a press conference

last month at City Hall to express con-

cern about the effect of a ban on their

businesses and bottom line, and en-

courage the city to explore a recycling

initiative.

"I use foam containers because

they're great at keeping food fresh and

because they're economical," said

Rosemary Nunez, owner of La Nue-

va Estrella El Castillo Restaurant in

Brooklyn. "This is just another exam-

ple of the Administration trampling

on the interests of the people who cre-

ate jobs in this city."

With a ban in place, New York res-

taurants would need to purchase

more expensive alternatives, which

would pressure already squeezed

profit margins. In addition, these

more expensive products often don't

insulate as well as their foam counter-

parts for hot drinks, leading to double

cupping or the use of a sleeve, which

actually raises costs for businesses

and increases solid waste. Accord-

ing to a recent study published by

MB Public Affairs, for every $1.00 now

spent on polystyrene foam foodser-

vice and drink containers, businesses

will have to spend at least $1.94 on the

alternative replacements, effectively

doubling costs.

"Manufacturers throughout upstate

New York will suffer significantly with

this ill-advised proposal in New York

City," said National Federation of In-

dependent Business NY State Direc-

tor Mike Durant. "Both the Mayor

and City Council need to spend more

time focusing on sensible solutions to

the economic ills of both the City and

State rather than promoting unproven

and onerous nanny-state mandates

such as this."

Beyond the economic impact, poly-

styrene foam foodservice is lighter

and more energy efficient than its

most common alternatives which are

also not currently recycled in New

York City. A new study completed this

month by Moore Recycling Associ-

ates on behalf of ACC found that ac-

cess to polystyrene foam foodservice

recycling has expanded much quicker

than the recycling of alternative prod-

ucts, and determined that 50% of the

population of major cities in Cali-

fornia have access to foam recycling,

compared with 15% of those same

cities recycling or composting paper-

based alternatives. By implement-

ing a foam recycling program, New

York would join these other leading

cities on the cutting edge of resource

recovery, building on the recently an-

nounced expansion of recycling in the

city.

State officials, including Senator

Local restaurant owners joined busi-ness leaders at a press conference last month at City Hall to express concern about the effect of a ban on their businesses and bottom line, and encourage the city to explore a recy-cling initiative.

NYC Introduces Polystyrene Foam Foodservice BanLocal lawmakers in New York City announced a bill last month to ban the sale of

polystyrene foam foodservice products, a decision which will negatively impact thousands

of New York City businesses, as well as millions of local consumers and taxpayers.

// NEWS SUSTAINABILITY

continued on page 101

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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

Renowned chefs from

New York and Califor-

nia united and com-

peted at this highly

anticipated culinary

event. The chefs pre-

pared mouth-watering dishes at

tasting stations throughout Rock-

efeller Center to prove, once and for

all, “which coast has the most.” The

event raised over $820,000, enough

to fund the preparation and hand-

delivery of 127,725 nutritious meals

to homebound elderly New Yorkers.

Richard Gere and Carey Lowell, own-

ers of Farmhouse at Bedford Post, a

participating restaurant, attended

the event.

“Tonight, the oven mitts came off!,”

said Beth Shapiro, Executive Direc-

tor of Citymeals-on-Wheels. “We are

so grateful to have such generous

chefs from both The Empire and The

Golden States here sharing their tal-

ents with us. This evening’s friendly

competition among our chefs will

help feed thousands of frail aged New

Yorkers who want nothing more than

a friendly knock on the door and a

nutritious meal. Thanks to our chefs,

Grand Host, chairs, sponsors, guests

and supporters, Citymeals can make

that happen for so many in need.”

Renowned architect David Rockwell

transformed Rockefeller Center into

a veritable boxing ring, strewn with

apples and oranges to represent the

combating states. More than 1,000

business leaders, gourmet enthusi-

asts, food industry trendsetters, so-

“Rumble at the Rock: NY vs. CA Chef Showdown”Legendary chefs gathered last month for the most delicious turf war of all time – “Rumble at the

Rock: NY vs. CA Chef Showdown,” the 28th Annual Chefs’ Tribute to Citymeals-on-Wheels.

// EYE METRO NEW YORK'S FOODSERVICE EVENT COVERAGE

San Francisco's Michael Tusk


Manhattan restaurateur Marc Forgione

NYC's Michael Gabriel of Patina

Award winning actor Richard Gere (R) and his wife Carey Lowell with legendary NYC toque Daniel Bouloud


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On June 19, diners across

the country were en-

couraged to eat at partic-

ipating locations of Olive

Garden, Red Lobster,

Benihana, RA Sushi, Firebirds, Haru and

Auntie Anne's, where a percentage of

their bill was donated to the Hurricane

Sandy New Jersey Relief Fund. The list

also included three of Emeril Lagasse's

New Orleans outposts and restaurants

in New Jersey.

New Jersey’s First Lady, Mary Pat

Christie chairs the Fund and has led the

efforts in the National Dine Out. "The

Fund supports organizations that aid

in the recovery and rebuilding efforts

of New Jersey communities impacted

by the storm," Christie said. "Hur-

ricane Sandy impacted over 140,000

small businesses. To date, the Fund has

raised $34 million from over 28,000 do-

nors worldwide in addition to making

51 Grants totaling $11 million to help

families, business, and communities

rebuild.

"There is still much work to be done

and the Fund aims to make a sustain-

able, long-term impact and focus on

programs that address the unmet needs

of New Jersey," the First Lady continued.

National Dine Out Day offered partic-

ipating restaurants several options for

restaurants and their patrons to support

these continuing efforts. Restaurants

were invited to contribute 15 to 50% of

sales from 6/19/13 or to donate daypart

proceeds from breakfast lunch or din-

ner.

Last month, The Hurricane Sandy

New Jersey Relief Fund announced 19

new grants to non-profits aiding in the

recovery effort across New Jersey. The

$4.18 million in grant awards were ap-

proved by the Fund's Grants Commit-

tee and the Fund has now awarded 51

grants totaling just over $11 million.

"This week marks the six month anni-

versary of Sandy's destruction along our

coast and in mainland communities

around New Jersey. Many people have

moved on with their daily lives over

the last six months, but for so many hit

hardest by the storm, it's been like Octo-

ber 30th every day since," said First Lady

Christie. "These grants again signal our

long-term commitment to rebuilding,

and demonstrate to victims that they

will not be forgotten. There is so much

work left to do, but I am so proud of the

generosity of donors who have made

this latest announcement possible,

along with the endless number of or-

ganizations and volunteers who are out

on the front lines rebuilding, comfort-

ing and aiding those still in need every

single day."

The grant awards fulfill the Board of

Director's cycle allocation of $10 mil-

lion, which began with an open ap-

plication between February 11th and

March 15th, with awards being granted

on a rolling basis starting April 2nd. In

total, 138 applications were submitted.

The Fund also voted to award $1 million

to county-based Long Term Recovery

Committees at the end of February.

Included in the latest grants was

$14,000 to Serving St. Mary's By the Sea

- Mary's Table. The Ocean County orga-

nization will be able to continue to pro-

vide meals to the community, beyond

the 8500 meals they have provided since

November 1st; will update refrigeration

and kitchens to maintain services for

the local food pantry and those in need,

living in nearby motels.

A $15,000 grant from the program

went to Habitat for Humanity of Tren-

ton. Their Sandy Relief Food Pantry

will now be able to expand the amount

of food distributed by 15% to help dis-

placed Sandy victims who have relo-

cated to the Trenton area, and keep the

pantry open an additional day per week

to alleviate hunger.

“The relief efforts we are support-

ing today range from home rebuild-

Nation’s Restaurants Stand United In Support Of National Dine Out Day To Aid Sandy Relief in NJTo help further relief efforts for the victims of Hurricane Sandy, New Jersey First Lady

Mary Pat Christie has created National Dine Out Day.

// NEWS RELIEF EFFORT

Last month, The Hurricane Sandy New Jersey Relief Fund announced 19 new grants to non-profits aiding in the recovery effort across New Jersey. continued on page 99


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It seems that a businessman was

having labor problems, money is-

sues, business was down and, to

top it off, his rent was going up.

When he went home one eve-

ning, he told his wife he had a terrible

headache, and she proceeded to get him

an aspirin. He sat there with the aspirin

in his hand for about five minutes. His

wife finally asked, “Why don’t you take

that aspirin?” He responded, “As soon as

I can figure out which headache to use

it for, I will.” Does that sound familiar?

I would submit to you that his little

scenario is taking place with many of

today’s food-service operators and, un-

fortunately, will continue for the fore-

seeable future, according to a recent re-

port issued by NPD’s consumer Reports

on Eating Share Trends. A report by the

market research firm The NPFD Group

indicates that restaurant industry sales

fell by 2.6 percent for the quarter ended

May 31, the largest decline since 1981,

as consumers continue to cut spending

and families with children reduce din-

ing out. The traffic decline is compared

with an increase of 0.5 percent during

the same quarter a year earlier, NPD of-

ficials said. The report showed that ris-

ing unemployment also took its toll on

consumer spending.

The report indicates that guest traffic

was down two percent at quick-serve

restaurants, four percent as casual din-

ner houses and six percent at family

dining operations. The biggest decline

was during the day, when most con-

sumers pulled on visits to both quick-

service and full-service restaurants.

Breakfast and lunch also declined, but

those served at quick service fared bet-

ter than full-service operations.

“The commercial food-service has

been struggling since last fall, and it ap-

pears that as unemployment increases

the struggle is increasing,” said Arnold

Schwartz, president of U.S. Food Service

for NPD. Looking forward, Schwartz

said that operations that utilize cou-

pons, offer value meal deals and re-

engineer menus will have better luck in

attracting customers.

NPD said that for the restaurant in-

dustry in the quarter ended in May

2009, check average rose two percent,

compared with the same quarter last

year, suggesting that diners are willing

to spend about the same on a restaurant

meal as in the past but are reducing the

number of times they do it. The higher

check average was unable to offset the

steep decline in foot traffic, so total res-

taurant spending fell one percent across

the industry, NPD said.

Based not only on NPD’s forecast but

a general consensus among most econ-

omists, there are two parts to this reces-

sion: First, when will it bottom out, and

second, how long after that happens

will we start to see recovery?

If I had the answers to those two ques-

tions, I would be advising the chairman

of the Federal Reserve. That leaves most

operators with two challenges: first, to

take good care of your present customer

base and next is obviously to continue

to develop marketing schemes that in-

crease your base, whether it’s done by

two-for-one, special pricing on certain

nights, offering old-fashioned meal

tickets whereby the customer pays $25

up front and the ticket is worth $30 of

product or developing a supplemental

wine list under $20 or $15 or whatever,

per bottle. There is no question that

these are extraordinary times calling for

extraordinary solutions, eve if in some

cases you’re just turning over dollars.

The objective is to stay in business until

things improve.

What you must do under any circum-

stances is to maintain quality service. I

just reviewed a survey, which asked the

following question: “When being served

as a customer, which of the following is

most important to you?” The answers

were as follows:

• Convenience of service or place 18%

• Friendliness of service 14%

• Hassle-free service 19%

• Quality of service 40%

• Speed of service 8%

Today’s customers are not only shop-

ping price, they are also mindful that

this is a buyer’s market and will not tol-

erate shoddy or impersonal service. Ser-

vice is something that you can and must

control; not only is it beneficial to your

business but to your servers as well.

I’m very aware that, for the most part,

nothing I have written is either rocket

science or new, but it is basic to surviv-

ing during a very unsettled time.

Headaches Aspirin & The RecessionI have started this column with a situation that is facing most businesses today. In light

of the present economic climate, it is not meant to be humorous, but it best illustrates the

dilemma facing today’s businessmen and women.

// INDUSTRY PERSPECTIVE

Fred G. Sampson,President of Sampson Consulting, Inc.

[email protected]

The commercial food-service has been

struggling since last fall, and it appears

that as unemployment increases the

struggle is increasing.

WITH FRED SAMPSON


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The Bloomberg adminis-

tration says the dip proves

that the city’s letter grade

system has compelled

restaurant owners to

clean up their act.

The Bloomberg administration says

the dip is proof the city’s letter grade

system and its stricter inspections,

unveiled in 2010, have compelled res-

taurant owners to clean up their act.

“About half of all restaurants now

earn an A grade on their initial inspec-

tions and receive no fines or inspec-

tions for a year,” Health Department

spokeswoman Jean Weinberg said.

Kimchi Grill in Prospect Heights has

an A rating from health inspectors.

Fines collected from restaurants have

dropped by 20 percent compared to

the same time last year.

As a result, the city banked $30.3

million in fines from July 2012 through

March 30, city records show. That’s

down 20% from the $38.1 collected

over the same period last year.

“Given the improvements in restau-

rant food safety practices, the depart-

ment expects the total amount of fines

this year will continue to decline,”

Weinberg said. The projected drop

in revenue during the current fiscal

year is the first decrease since 2006. It

comes as the number of restaurants

inspected has remained relatively

steady, down just 3.2% over the first 11

months this fiscal year to 24,112.

Even with the dip in revenues over

the first 11 months of this fiscal year,

the city’s three-year-old letter grading

system is a cash machine for public

coffers. In fiscal year 2012, for exam-

ple, the city collected a record $52 mil-

lion in fines. That’s 431% more than

the $9.8 the city collected in 2003.

City Council Speaker Christine

Quinn believes the fines remain too

high and is working on reforms, her

spokesman Jamie McShane said.

The long-anticipated measure will

likely include shrinking penalties for

violations that don’t involve food, such

as a dented can or broken tiles. The

bill is also expected to waive fines for

restaurants that score an A after ap-

pealing a lower grade.

“The letter grade system is still

flawed,” said Andrew Rigie, executive

director of NYC Hospitality Alliance.

Restaurants in New York City are get-

ting cleaner, and fewer have been shut

down as a result. Restaurant own-

ers contend the violations are often

trumped up and eating away at profits.

“The Health Department is com-

pletely out of control,” grumbled a

Brooklyn owner who was hit with

$10,000 in fines at his two Borough

Park cafes last year. “I run a clean op-

eration,” he insisted, noting that he

hired a high-priced consultant to help

him.

But not all eatery owners are steam-

ing mad. “The Health Department is

doing a really good job, and setting

strict guidelines,” said Phillip Lee, who

owns Kimchi Grill on Washington Ave.

in Brooklyn.

That includes fines ranging from

$200 to $2,000 for such violations as

mice droppings and broken tiles.

Bloomberg Administration Issues Health Inspection UpdateThe number of restaurants shuttered by health inspectors dropped 16% in the first 11 months

of the current fiscal year to 1,388 down from the 1,646 closed in the same period in 2012.

// NEWS HEALTH

The Bloomberg administration says the dip is proof the city’s letter grade system and its stricter inspections, unveiled in 2010, have compelled restaurant owners to clean up their act.

The commercial food-service has been

struggling since last fall, and it appears

that as unemployment increases the

struggle is increasing.


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With more than 50 years

in the business, Mars

is the international

leader in high quality

air curtains and air doors to improve

comfort, sanitation and energy effi-

ciency. They kicked off their 50th an-

niversary celebration by unveiling its

refreshed and renewed branding, and

launching its new product line, Series 2.

Series 2 is redesigned, re-engi-

neered, and revamped to include

slimmer units. Series 2 features up-

dated colors such as matte black and

titanium silver, and a sleek new aes-

thetically pleasing design that allows

units to blend in with various archi-

tectural designs. Mars air curtains are

designed to discharge a stream of air

down through a door opening and re-

sist the infiltration of windborne dust,

pollen, smoke and flying insects while

maintaining a building’s desired in-

door temperatures.

The required operating tempera-

ture for food safety is -21° in freezers

and maintaining this temperature

can prove to be an obstacle for op-

erators. Plastic strips are sometimes

used to overcome this battle, however,

they have been rendered ineffective

in maintaining temperature dur-

ing deliveries. When they are moved

aside for passage, their effectiveness

ends. Additionally, they are a breeding

ground for bacteria, and other food

pathogens, deeming them ineffective

and unsanitary. Mars offers another

solution without the use of plastic

strips.

Air curtains offer full protection ev-

ery time the cooler or freezer door is

open, allowing employees to move

freely without plastic strips, which

eliminates the risk of bacteria or other

food pathogens from growing in your

establishment. Due to its invisibility,

it also offers an aesthetic and safety

appeal that plastic strips cannot. Uti-

lizing the industry-leading tools and

services, Mars provides architects, en-

gineers, food service consultants and

other specifiers with the most com-

prehensive air curtain solutions, while

giving building owners the peace of

mind of a reliable product and dedi-

cated support.

The Mena House Oberoi Resort &

Hotel in Cairo Egypt, for example, se-

lected Mars’ 42” model curtain and

they were placed over each freezer

door. After evaluation, they found

that the freezer temperatures only

rose by 3 degrees to -18° when stock-

ing occurred. This resulted in an 85%

improvement over past practices. This

allowed for significant savings in their

energy usage, increased life cycle of

the cooling equipment due to a re-

duced load, all while protecting valu-

able food inventory, and ultimately,

guest safety.

With the launch of their new web-

site, Mars Air Systems makes it easy

for business owners and operators to

calculate energy savings with a spe-

cific product under any operators spe-

cialized standards. Their new slogan

“Mars: Atmosphere is everything” re-

flects its overall vision and purpose to

give their customers the atmosphere

they most desire. Today, Mars’ newest

products offer fresh aesthetics while

still maintaining air quality, air tem-

peratures and reduced energy usage

and costs.

“This rebranding has given us the

opportunity to introduce the future

of Mars and our team’s enthusiasm

to prove that we are on our way to

achieving the mission we have set

forth,” said Steve Rosol, president and

CEO of Mars Air Systems. “Our prod-

ucts create comfortable, sanitary and

energy-efficient environments and

our next 50 years will be dedicated to

further evolving our industry and ex-

panding into the global market.” Once

again Mars continues to reinvent its

line with the new launch of their Se-

ries 2 Products.

Mars Celebrates 50 Years Of Creating Perfect Atmosphere For Metro New York Food Service Operators by Christina Lee

In light of the energy battle that many operators and business owners face today, air

curtains manufactured by Mars Air Systems create an invisible advantage in this war on

conserving energy.

// NEWS MILESTONES

With more than 50 years in the business, Mars is the international leader in high quality air curtains and air doors to improve comfort, sanitation and energy efficiency.


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The AJC's Food Service

Division's Human

Relations Award Din-

ner once again was

among a highlight of

its annual calendar of

events in the Metro New York area.

This year's honorees were Jay Pat-

tinger of Premium Supply, Endico

Potatoes’ Bobby Hanna and Jersey

Paper Plus. The annual extravaganza

raised some $160K plus to benefit

the oldest and one of the most effec-

tive and respected human rights and

civil rights organizations in America.

EYE enjoyed Hanna's vision for the

role of the AJC in our daily lives. He

was toasted by a number of food

brokerage and manufacturing ex-

ecs including Herb Reichenbach of

Acosta Foods, Con Agra’s Greg Taf-

fet and Tyson's Michelle Rocker. EYE

notes that Jeff Hessel's intro of Jay

Pattinger was surely among the best

ever. Pattinger took the time to laud

the efforts of his team.

The huge turnout for the affable

Long Island dealer included Ho-

bart's Gary Simpson, TD Marketing's

Frankie Doyle and Michael Klayman,

Mr. and Mrs. Chip Little of CLVMar-

keting and even some of his compet-

itors including Marc Tell of Sam Tell

and Son.

Founded in 1906, the AJC's mandate

has always been to protect the rights

and freedoms of all individuals as

the best way to ensure the safety and

security of Jews and other minori-

ties around the world. EYE loved the

unique and heartfelt thoughts that

each of the honorees brought to the

dais. The annual food service chap-

ter event supports AJC initiatives

domestically and internationally to

monitor human rights, build human

bridges of mutual respect and un-

derstanding between religious and

ethnic groups, defend religious free-

dom and church-state separation,

safeguard democracy, pluralism and

the rule of law, fight anti-Semitism

and bigotry, strengthen U.S. and

international support for Israel and

encourage Jewish continuity.

EYE enjoyed the stately vision of Joe

Tabak of Jersey Paper. Creative Sales

Eddie Toby introduced the veteran

industry executive with his usual

charm and dignity. EYE also notes

that the success of the event each

year comes as the result of the hard

work on the indefatigable Lenny My-

ron of the AJC.

AJC's Food Service Division's Human Relations Award DinnerEYE notes that this year's The American Jewish Committee (AJC) fete at the Bronx

Botanical Gardens was special for so many reasons.


The 2013 lineup of award winners were (L to R) Endico Potatoes' Bobby Hanna, Jay Pat-tinger of Premium Supply, & Jersey Paper's Joe Tabak

(L to R) The Automatic Ice duo of Jor-dan Singer and Hamilton Pereira

(L to R) Food brokerage industry leaders including ((L to R) KeyImpact’s Walter Eaton, Tom Hughes and John Bruno helped to make the 2013 event a huge success

(L to R) David Allen of Walco, PBAC's Michael Posternak and Clark Pager of Restaurant Depot

(L to R) Long time AJC Food Service and Paper board members Eddie Toby of Creative Sales and M. Tucker's Ste-phen Tucker


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Forbes said that Mark has the aesthetic eye, that Eugene has the attention to detail and Michael the negotiat-

ing skills. How would you describe what each of you bring to the success of the team?As partners in EMM Group we share

the responsibilities of overseeing ev-

ery aspect of the company, from op-

erations and finances to the concep-

tualization and construction of new

properties. There is absolutely no

such thing as an average day in our

world.

There are many who find success in the nightclub and bar business, who look at food and restaurants as a necessary evil. What role do they play in your business?Food and restaurants are crucial to

our company, and in many ways the

nightlife and restaurant components

compliment one another very well.

People are looking for the whole

package, and we can provide both a

great meal and a memorable night

out at almost all of our venues. To

do this well, you have to make extra

efforts to ensure that the food and

service are top notch, and that the ex-

perience is one that leaves an impres-

sion and encourages groups to want

to come back.

With all the success you have had in Meatpacking and Brooklyn no longer being a secret, what areas do you see for growth in NYC…or is it all about picking your spots like the General on the Bowery?The Lower East Side and especially

the Bowery are trending to be one of

the next big neighborhoods for NYC’s

hospitality business and nightlife

scene. The opportunities for growth

and expansion on the Bowery remind

me a lot of Manhattan’s Meatpack-

ing District back in 2006 when we

opened our first nightclub TENJUNE,

followed by Abe & Arthur’s and SL in

2009 as well as CATCH and CATCH

ROOF in 2011.

What's your approach to training

and consistency? In the case that a guest does have a poor experience, what systems do you have in place to respond and recover? The first step is hiring people who care

and that want to take care of people.

The details are trainable, but hospi-

tality is innate and you need people

who have that in them. The next step

is providing the tools for people to do

the job and setting them up for suc-

cess. Finally you have to encourage

the mentality that every guest expe-

rience matters, and that the way you

handle less than perfect experiences

is the way you often build the most

loyal guests.

What's your approach to recruit-ing and keeping top-flight manage-

ment?We always stress that there is no glass

ceiling and look to provide opportu-

nities for people to be creative and

make a real impact. Providing oppor-

tunities for growth, treating people

respectfully and listening to others

ideas and feedback is crucial. We also

try our best to always hire and pro-

mote from within the company so

that servers become managers, man-

agers become general managers and

// Q&A

Mark BirnbaumCo-Owner of EMM Group Inc.

Mark Birnbaum, partner of EMM Group, has played a major role in transforming New York City’s Meatpacking District into one of the most sought after areas in the city. He has been dubbed by Forbes magazine as one of the “New Kings of New York Nightlife.”

The Lower East Side and especially the

Bowery are trending to be one of the next

big neighborhoods for NYC’s hospitality

business and nightlife scene.


general managers become directors

of operations, which creates a great

corporate culture.

Do you centralize culinary functions through a corporate chef or do you delegate through the executive chef at each restaurant?It’s a little bit of both. We are all in-

volved in the development of our

menus and bounce ideas off each

other. However, oversight of our

kitchens and quality control falls un-

der the job responsibility of each res-

taurants chef de cuisine. It is a team

effort though, and feedback from

employees, managers and guests also

helps us to monitor quality and con-

sistency.

Is your approach with food to go out to bid every day or will you reward loyalty with a produce, meat or sea-

food vendor? Loyalty is number one, however we

do have a purchasing team who is

constantly bidding our prices and

staying in touch with what is compet-

itively out there. We are willing to pay

for quality and look at the big picture

rather than chasing one great deal af-

ter the next. Loyalty is the best driver

of competitive pricing anyway.

What's your approach to building and designing kitchens and dining areas? Do you have an inside team that builds for you or do you use an outside dealer (M. Tucker etc?) and consultant? We've worked with M. Tucker on our

kitchens and iCrave has designed all

of our spaces. Again, loyalty pays

dividends here and also helps build

brand consistency. We have a team of

people internally who also help pro-

vide feedback along the way.

We're coming to an end of the Bloom-berg tenure that included legislation on smoking to transfat oil, posted health inspections and most recent-ly 16 oz. cups and styrofoam. What issues would you like to see a new mayor tackle to make EMM's path to growth easier?The biggest issue right now facing

restaurants is finding fairness in the

Health Department grading system.

While we maintain ‘A’ grades across

all of our venues, the system is broken

and detrimental. Sanitation is a huge

priority for us and we use outside

companies to assist us in monitoring.

However, shutting down the restau-

rant in the middle of a busy Thursday

to walk an inspector through dam-

ages the guest experience and the

employees of our restaurants. This

process has become a way of levying

fines and has lost track of the reality

of protecting the public. Restaura-

teurs everywhere feel similarly and

it’s become a true detriment to our

industry when it should be helpful.

Crystal Ball, what will EMM look like in 2023? We have a lot of big things in the

works for the future but are really fo-

cused on the task at hand right now

with all of our new properties.

EMM Group has recently launched The General, a Modern Asian-inspired restaurant, FINALE, its largest New York nightlife venture to date and the Jazz Room at The General, an extension of the restaurant offering full dinner and cocktail menus along with authentic, live jazz — all located within a 20,000 square foot property at 199 Bowery on the Lower East Side.

The biggest issue right now facing restaurants

is finding fairness in the Health Department

grading system. While we maintain ‘A’ grades

across all of our venues, the system is broken

and detrimental.


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One of the first decisions you

make in planning a restau-

rant is if you want to apply

for a liquor license. The sale

of liquor is controlled differently in each

state in the US, and often at the local

level, under laws referred to as “Dram

Shop” law. The process of obtaining a

liquor license, and the types of licenses

available, differ as well. Your local and

state law may influence your decision

on the type of liquor service you will

have in your restaurant – beer and wine

only, full bar, bottle service, or “bring

your own.” It is imperative that you

know the laws regarding your legal re-

sponsibility in each of these situations.

Your bartenders, and anyone else on

your staff that handles and serves alco-

hol, must be properly trained in how to

limit your liability. In some states even,

individual servers need to obtain per-

mits to be able to serve alcohol. Here are

four basic ways to ensure the respon-

sible sale of alcohol:

Check Identification – The first step in

serving alcohol responsibly is to elimi-

nate underage drinking; to do so, you

Risks and Responsibility of Owning and/or Operating a Restaurant: Responsibly Selling AlcoholWhen you decide to own or operate a restaurant there are inherent risks and responsibilities that

you are undertaking. It is important that you take every measure to minimize these to protect

yourself and your employees from possible injury, harm, litigation and financial loss.

// FOOD SAFETY

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

noe l l e@4QConsu l t .com

WITH NOELLE IFSHIN


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

http://issuu.com/action/openurl?url=http://www.nysra.org/wearenysra


What led to your becoming a chef?I played a lot of sports as a

child so when I was home alone most

of the time; I had to cook for myself

like grilled cheeses. I also cooked din-

ner for myself as a teenager.

Walk us through your career path.I think I am a late starter because I was

always in school and apprenticeships.

I never thought I knew enough. Right

after my Bachelors Degree, I went to

Greenbrier for an apprenticeship.

Then I went to the Hyatt Regency in

Houston for another apprenticeship.

I then took a job in the pastry field at

the Metropolitan Opera, I just kept

learning and then it just took off be-

cause I had such a strong background.

What mentors had an impact on your career?When I had my own business it was

Albert Kumin. He was the chef for

the Carter administration and he was

teaching in Bedford Hills at a school

owned by the same people who own

Country Epicure.

He taught me how to be humble he

never yelled at anybody but he yelled

at me, he set me straight. I was a little

full of myself at the time. He always

said, “You respect the food.”

He used to always call me “Wabit.” He

is 90 years old today and we are still in

touch. He is God to me, he taught me

how to be the right kind of pastry chef,

being humble and giving back. I was

a young gunslinger, “bam can’t touch

this” I use to call myself MC Hammer.

Albert taught me how to be a great hu-

man being.

How did a career in teaching come about?Albert inspired me to start teaching

because I wanted to be like him one

day. I want to emulate him. I saw Al-

bert giving back and I said to myself “I

want to be like Albert one day.” He is

very soft spoken, I don’t know if I will

ever be but he taught me what I need-

ed to do.

Pretty amazing to be opening your own school. What are your goals for the project?To share my passion with as many

people as I possibly can. I believe

food touches all. Food is like a bunch

of library books, everyone goes to the

library for something different. Just

like food. People can come learn for

whatever purpose they need. I am full

of analogies.

Talk about how the Pastry Guild came to be?First shot at bringing together pastry

chefs and sharing my passion. Bring-

ing baking enthusiasts, professionals

and students can come together and

share a common interest. It has been

going for three years now and it is go-

ing great.

What are your goals for the guild?A place where people can come to-

gether and share a common interest

and become a unit. People can net-

work, and also can act like group ther-

apy for bakers. We have a lot of bakery

owners who they can network with

and eventually achieve jobs through

the guild. It’s a unit, a little niche in

the world.

Why are so many pastry chefs so skin-ny?Well if you are around sweet things

all the time you don’t want to eat it

anymore. I have always been skinny. I

prefer savory food because I am never

around it. I don’t have a real answer to

this though.

Have trends like Modernist Cuisine impacted your world?In the retail bakery business no be-

cause the average consumer is going

for the chocolate chip cookie, éclair

etc. Me as a pastry chef yes, when I am

doing competitions I always stay very

Robert Ellinger, Founder & CEOEllinger Baking Institute

// PASTRY CHEF OF THE MONTH PRESENTED BY IRINOX

Robert Ellinger, Founder & CEOEllinger Baking Institute

When in production the

faster you can freeze an

item the faster one can

complete the task at

hand.




The 4th edition will honor

the French Revolution.

Participating restaurants

across New York will of-

fer various options at the

special price of $17.89. The event is a

part of the third annual Bastille Week.

Restaurants offer an assortment of

pairings such as an appetizer and glass

of wine, charcuterie plate and glass of

wine, dessert and champagne, crepes,

etc.

In partnership with OpenTable, the

French Restaurant Week offers diners

a dedicated page to secure reserva-

tions. The continued relationship with

OpenTable has proved to be very suc-

cessful. Diners can now make reserva-

tions for the week on the OpenTable

site. OpenTable is the world’s leading

provider of online restaurant reserva-

tions, seating more than 12 million

diners per month via online bookings.

The partnership with OpenTable helps

to make reservations hassle free.

The theme of this year’s French Res-

taurant Week is "La Demoiselle Brings

Revolution." Diners can find La Dem-

oiselle champagne 187mL bottle for

the special price of $17.89 at some

participating restaurants. La Demoi-

selle is the perfect refreshment in the

summer heat and a flawless choice to

pair with a delightful French meal. The

187 mL bottle is the perfect amount as

an aperitif or with a meal. Selected res-

taurants will offer a tasting dinner with

La Demoiselle champagne for $178.90.

Gaby Restaurant at Sofitel Hotel will of-

fer this special throughout the week.

This year an exciting new partner-

ship has been formed with Air France.

Starting last month 15 diners that

‘liked’ the Bastille Week Facebook page

were invited to enter into a sweep-

stakes sponsored by Air France. The

winner will receive two positive space

round-trip Economy class tickets (to be

used as one set pair) on Air France op-

erated flights between New York – JFK

and Paris, France.

Started in 2011, French Restaurant

Week lists Action Against Hunger | ACF

International as its official charity part-

ner. ACF is a non-profit humanitarian

organization that carries out hunger

relief programs in over 40 countries

around the world. Paris Gourmet a

New Jersey based specialty food im-

porter and distributor sourcing gour-

met products in the tri-state area, na-

tionally, and worldwide will once again

serve as a co-sponsor of the event.

Among the participating restaurants

from downtown are Affaire, Arcane,

Jules Bistro, Café noir, Cercle Rouge,

Felix, Jacques 1534, Antibes Bistro, Le

Crepe C'est Si Bon, Parigot, tree bistro,

Amélie Bistro Wine Bar, AOC, Jeanne

& Gaston, Le Singe Vert and the Meat-

packing district's Bagatelle.

The Midtown eateries slated to par-

ticipate are Brasserie 8 1Z2, Dans Le

Noir, La Silhouette, Maison, Petit Pou-

let, Pigalle, Gaby Restaurant at Sofitel

Hotel on the West Side. Midtown East

restaurants include Artisanal Fromag-

New York City Set To Celebrate Bastille Day With French Restaurant Week CelebrationFrench Restaurant Week is set to celebrate the annual National French holiday with a

weeklong celebration in New York this month. From July 8-14th 2013 40 restaurants have

agreed to participate.

// EVENTS METRO NEW YORK FOODSERVICE EVENTS

The event is a part of the third annual Bastille Week. Restaurants offer an assortment of pairings such as an appetizer and glass of wine, charcuterie plate and glass of wine, dessert and champagne, crepes, etc.

The week brings

New Yorkers and

Francophiles together in

a celebration of French

cuisine and Gastronomy.



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While these mobile de-

vices are valuable

and convenient for

businesses in almost

all industries; including those in the

food service industry, they also pose

security risks. Are increased efficiency,

mobility and accessibility worth the

increased risk of a data breach?

According to The Impact of Mobile

Devices on Information Security, a

survey of 768 information technol-

ogy professionals conducted by Di-

mensional Research, 89 percent of

respondents said their mobile devices

are connected to corporate networks.

Meanwhile, 65 percent allow employ-

ees' personal mobile devices to con-

nect to corporate networks.

Increased opportunity often comes

with increased risk, with 71 percent

of respondents saying that mobile de-

vices have led to a rise in security in-

cidents. In addition to risks posed to

businesses, mobile devices also make

customers vulnerable, with 47 percent

of respondents saying that customer

data is stored on mobile devices.

A separate survey from the Ponemon

Institute makes it clear that the risks

posed by mobile devices are not going

away, with 77 percent of respondents

saying that mobile devices are essen-

tial for achieving business goals.

While most businesses focus on desk-

top security and try to prevent data

loss over web and email channels,

mobile devices require just as much

attention. Tablets and iOS devices

are replacing corporate laptops as

employees bring their own devices to

work and access corporate informa-

tion. These devices increase the po-

tential for a data breach of sensitive

data.

According to Advisen, lost or stolen

devices, mobile malware and web-

based threats are the biggest concerns

that organizations face when it comes

to handheld and mobile devices.

Lost or Stolen Mobile Devices Physically securing mobile devices,

as well as the data stored on them,

has and will continue to be difficult.

A 2011 study by Kensington on lost or

stolen mobile devices revealed the fol-

lowing statistics:

• One laptop is stolen every 53

seconds

• 70 million smartphones are lost

each year and only 7 percent are

recovered

• 4.3 percent of smartphones issued

to employees are lost each year

• 52% of devices are stolen from

the workplace

Mobile Malware According to a Juniper Networks 2011

study, there is more malware target-

ing mobile devices than ever before.

A device can be infected as a user un-

knowingly downloads a malicious ap-

plication that has been posted to an

app store.

Web-Based Threats

Web-based threats include phishing

scams executed via websites, email,

text messages and social media as well

as downloads that occur by visiting

malicious web sites or through a vul-

nerable flash player, PDF reader, or

image viewer.

Minimizing Risks from Mobile DevicesData from the Ponemon Institute's

study on mobility risks showed that

only one-third of companies in the

U.S. have mobile device usage poli-

cies. This lack of oversight is a ma-

jor problem, but it can be addressed

quickly. Businesses that have not done

so already should create specific poli-

cies regarding mobile devices for both

business and personal use. These poli-

cies should:

• Identify risks

• Describe how mobile devices

connect to the network

• Detail the kind of company data

that can be stored on a mobile

device

• List tips and steps on how to

protect mobile devices

• Provide instructions on how to

report a lost or missing mobile

device so it can be remotely

disabled

Cyber Security: Mobile Devices Increase Business RisksPrivacy and cyber security risks are no longer just limited to computers. Smartphones and tablets have become just as

essential to businesses in recent years as computers.

// INSURANCE FIORITO ON INSURANCE

Bob Fiorito,Vice President of Business Development at Hub International

[email protected] Increased opportunity often comes

with increased risk, with 71 percent of

respondents saying that mobile devices

have led to a rise in security incidents.


While issues such as hackers and

malware are usually associated with

computers, they also pose a problem

for mobile devices. This means that

employees who use mobile devices to

access the Internet should follow the

same protocols as when they're using

a computer. Additionally, regardless

of whether a mobile device is used

for business or personal use, if it con-

nects to a company network, its secu-

rity should be a priority. This means

avoiding untrustworthy applications

that could contain malicious software.

Businesses need to dictate how sensi-

tive information can be accessed by

employees. Important data should

only be accessed by essential parties,

which will limit the risk of security

breaches and make it easier to track

who is privy to sensitive information.

Businesses must also ensure that their

networks are secure by:

• Implementing data encryption

• Strengthening passwords

• Protecting access from unau-

thorized individuals

• Obtaining proper insurance

coverage

Due to the increased use of mobile

devices by employees, it is critical that

businesses understand whether their

insurance provides coverage for a data

breach caused by a lost mobile device

or by access derived from syncing a

company's mobile device to an em-

ployee's personal computer.

If your company has a cyber insurance

policy, it should be reviewed to deter-

mine whether the company has spe-

cific coverage for a data breach caused

by employees' use of their mobile de-

vices. These policies vary by insurance

company and specific endorsements

may need to be added.

Most cyber insurance policies cover

the costs of:

• Investigation of the data breach

• Determination of the type of

notification that must be pro-

vided to customers

• Crisis management and public

relations firms

• Credit monitoring costs as well

as remediation to correct the

breach event

Speak with a broker to determine what

kind of insurance solutions, such as

cyber liability coverage, can protect

your business from financial losses

resulting from privacy breaches and

security threats. You can also help

yourself identify vulnerabilities and

recommend steps to protect your

company and your customer informa-

tion.

Proactively identifying potential mo-

bile device exposures and implement-

ing the necessary security controls

and enforceable policies will allow

your business to mitigate its risk.

Robert Fiorito serves as Vice President,

Hub International Northeast where

he specializes in providing insurance

brokerage services to the restaurant in-

dustry. As a 20-year veteran and former

restaurateur himself, Bob has worked

with a wide array of restaurant and

food service businesses, ranging from

fast-food chains to upscale, “white

tablecloth" dining establishments. For

more information, please visit www.

hubfiorito.com

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"The key to our success

has always been the

ability to attract and

grow the industry's top

service professionals," noted Day &

Nite's Matt Sher. Among the additions

to the Long Island facility is a new test

kitchen. "Our goal is to provide local

consultants, dealers and reps and of

course their end user customers with

a hub for shipping equipment for test-

ing/training," Sher added. EYE notes

that you have to be impressed with the

next generation of Shers led by Matt

and his cousins Rick and Brent’s com-

mitment to training.

Since Long Island based Day & Nite /

All Service opened its doors in 1977, the

Sher family enterprise has remained

firmly committed to meeting the needs

of a diverse customer base. EYE notes

that the newly expanded facility is yet

again an example of the company con-

stantly reinvesting in their business to

meet the ever-changing needs of the

Tri-State food service professional.

From the marketplace’s largest arenas,

to healthcare and corporate dining fa-

cilities, Day & Nite has built a reputa-

tion as a go to source for timely service

on food service equipment.

The new facility is the latest execu-

tion of a mission to provide the local

food service operator with timely re-

sponse and quality diagnostic service.

"There's no question that technology

has made us faster as we seek to pro-

vide the best possible service to our

customers," Matt Sher continued.

"We are constantly seeking to reduce

service cycle times and make certain

that the second call has the same quick

reaction time as the first.

Today it's all about providing a pre-

mium solution that enables our clients

to have fewer headaches, more uptime

and faster - quality diagnostics. Day

& Nite's roster of satisfied customer

reads like a who's who of the Tri-State

food service industry.

EYE enjoyed visiting with student

applicants from:

• Fortis Institute

• Apex Technical School

• The Refrigeration School (TR1)

• Suffolk County Community

College

• Berk Trade and Business School

The list is highlighted by MSG and

Rockefeller University to Macy’s new

state of the art cafeteria, the United Na-

tions and many of the city's celebrity

chefs including Mario Batali, Guy Fieri,

Gordon Ramsay, Scott Conant, Morim-

oto and Eric Ripert. "Keep in mind that

when Kenny and Irwin Sher launched

the business 36 years ago, they saw a

need for a level of service that simply

wasn't available in the New York City

area," Matt Sher concluded. "This rep-

resents the next step in that process."

Day & Nite's 1st Annual Open HouseEYE enjoyed a visit to Day & Nite's newly expanded facility for the service firm's first open

house for local trade schools.


The newly expanded facility will enable the firm to maximize its ability to re-spond to customers’ needs for parts

Day & Nite's Matt Sher (R) welcomed notables including Dan MacCollum (L) of CaptiveAire

Industry guests had the opportunity to tour the firm's state of the art control room with Alison Grech anchoring the busy Saturday service day

(L to R) Day & Nite's Rick Sher, Gary Montana and Alfredo Taddeo

Day & Nite's Jim Vespe (R) chatted about career opportunities with students Rafael Mujica, Angel Garcia Jr., David Lopez and Joseph Martinez from The Refrigeration School in Manhattan

The Long Island firm's microwave spe-cialist Alan Kolinsky (L) was on hand to field questions


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In last month’s column I outlined

the two major food safety systems

for foodservice establishments,

active managerial control and

HACCP. Both of these proactive sys-

tems need to be built on solid policies,

programs and procedures/instruc-

tions called prerequisite programs.

Policies define subject matters and

how management is committed to ad-

dressing them in the operation. They

can be corporate or for a standalone

operation and can address both food

safety and other subjects. They pro-

vide general descriptive information &

guidelines and the importance in how

management views the specific topic.

Policies can be combined together

under a similar heading i.e. drugs and

harassment can be included under hu-

man resources or an employee policy.

Typically in a foodservice operation

the following subjects are addressed in

policies:

Employee - Scheduling, attendance,

vacation, illness, drugs, harassment,

exclusionary guidelines, hygiene and

Developing & Improving Prerequisite ProgramsThe Foundation for your Proactive Risk-Based Management System

// FOOD SAFETY WITH WYMAN PHILBROOK

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

phi [email protected]


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He maintains relation-

ships with many local

farmers and produce

suppliers supporting

East End farms such

as EECO farms, Satur Farms and Quail

Hill Farms. Most recently, Realmuto

spearheaded the creation and estab-

lishment of the Springs School Seed-

ling Project. The Seedling Project has

built a greenhouse at a local public

school, Springs School, where Real-

muto’s children attend. Total Food sat

down with Chef Joseph Realmuto for

this month’s featured Chefcetera.

Give us a little background about yourself. Where are you from, what or who inspired you to become a chef, and where did you train?I was born and raised in NY and have

worked in the kitchen since I was 14

years of age. I started at a part time

job and soon fell in love with the

kitchen and was working full time

while attending school. After my sec-

ond year of college as an accounting

major I decided to enroll at the CIA.

Who did you apprentice under and what impact did they have on your career? And do you look at that as an

obligation to pass along what you’ve learned to the next generation of chefs? My apprenticeship was at the River

Café. This was a 3 star NY Times res-

taurant that was very well run and

a tough place to work. I think every

cook should work for a fine dining

establishment of that caliber to get a

real feel for attention to detail.

Walk us through a typical day for you and what are some of the challenges you face each day with being the ex-ecutive chef for Nick & Toni’s, Rowdy Hall, La Fondita, Townline BBQ and Honest Catering? My day starts around 8:30am at my

office reviewing nightly reports for all

the restaurants prior nights’ service.

My day will then go into meeting with

upper management usually for a few

hours working on budgets, purchas-

ing and day-to-day workings keeping

us on our game.

By mid-day most of my chefs are in

their restaurants and I will try to make

rounds and touch base with them and

discuss staffing, menus and anything

else that pertains to their restaurant.

I try to walk through the walk ins and

touch food being served for their

lunch service. I will try to settle in for

a few hours during dinner service to

keep an eye on food and service.

The restaurant business can be fierce on Long Island, especially during the summer season. How do you com-

pete? For us it’s just about always reinvent-

ing ourselves. Once you start to take

yourself for granted that is when you

will start to lose business. It is also

about paying attention to details, as

that is what makes great restaurants.

How do the dynamics of a suburban restaurant differ from those of a Manhattan restaurant? Well, being we also have a restaurant

in Manhattan I can tell you first hand

that our restaurant in the Hampton’s

are much harder to manage. We do

70% of our business in 3 months! We

fight for a small talent pool of chefs,

cooks and FOH staff and we need to

hire and train them in a short time

frame. In NYC we have a consistent

cash flow and the ability to keep our

staff employed year round. The nice

thing about the Hampton’s is we have

the most beautiful products right in

our own backyard!

Chef Joseph RealmutoExecutive Chef, Honest Man Restaurant GroupChef Joseph Realmuto has a devotion to local and organic produce in his menus. He helps

maintain the 1-acre organic garden behind Nick & Toni’s, where he harvests items in

season that go right to the plate. He is also involved with the Hayground School’s “Young

Chef ’s Program,” a chef-led workshop for young children.

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

There are a lot more vendors to choose from so it is our job to source out the best person to service us properly. It is a little work but helps with availability, delivery schedules and cost of goods.

Chef Joseph Realmuto is the Execu-tive Chef of Honest Man Restaurant Group in The Hamptons


What roles does the vendor commu-nity on both the equipment and food supply side play? And in your opin-ion, is today’s salesperson providing the level of service you need to suc-ceed? They play a big role but they are

evolving also and if they don’t we

move on. There are a lot more ven-

dors to choose from so it is our job to

source out the best person to service

us properly. It is a little work but helps

with availability, delivery schedules

and cost of goods.

There’s always talks of healthier eat-ing, are your customers looking for that at your locations, and if so, how do you cater to the growing demand? Absolutely, our customers are much

more knowledgeable about the foods

they eat and demand quality and

healthier choices. We try to source

local; the vegetables we buy at the

farmer’s market or directly from the

farm to the polenta and wheat berries

we use.

Do the menus of each restaurant change seasonally? We try to change the menus more

than seasonally as products are in-

troduced to us every month. Just be-

cause it is summer in June and July

does not mean we can use corn or to-

matoes. We try to buy produce when

in season and locally when possible.

Do you feel that the restaurant in-dustry suffers too much from Zagat,

Yelp, and other consumer review sights? Are consumers depending too much on reviews? This is a tough conversation because

there are a lot of platforms for people

to give their personal view on your

restaurant. As you know food is very

subjective and what one likes or not

doesn’t mean the next will agree. On

the other hand we try to use these re-

views as a tool to get better at what we

do. We ask all our managers to bring

updated reviews to our meetings to

read aloud so we can hear what peo-

ple are saying and hopefully if it is

negative we can look at ways we can

improve upon what they are saying

so we can better serve the next cus-

tomer.

We hear you’re devoted to local and organic and you maintain a 1-acre organic garden behind Nick & Toni’s. Is all of the produce utilized at each restaurant or do you use local grow-ers as well? We could never supply ourselves

with enough food from our Farm so

we have worked hard over the last 25

years to build some great relation-

ships with local farmers, fisherman

and other specialty products. Farms

like Balsam, Amber Waves, Satur

& Quail Hill farms are some of our

steady farms we buy from regularly

as well as local fisherman that come

right to the back door.

Tell us about the Hayground School’s “Young Chef ’s Program” and the Springs School “Seedling Project” you’re involved in. They are two great programs. I got involved when I was asked to

help with the Young Chefs Program. I

helped them write a basic curriculum

for visiting chefs to follow so that the

students started with the basics and

worked upward as the classes went

on. They were the first school on the

east end that had an amazing garden

run by Jon Snow and I saw how en-

thusiastic the students were about

growing food and trying new things

so I decided with a chef friend to

start The Springs Seedlings at Springs

School.

Both of my children attend Springs

and I wanted them to have a little of

what they were offering at Hayground

so we teamed up with Project Most

and utilized their 501c3 and hit the

streets to get donations. With a good

plan and a great team of volunteers

we were able to raise $60,000 the first

year which allowed us to purchase a

20x50 ft greenhouse and a fenced in

40x60 outdoor garden and hire a gar-

den coordinator. Five years later it has

started to work its way into the every-

day curriculum of the school day and

houses classes for Project Most after-

school program. It has also evolved

into a summer program as well.

Hardest part of your job and the best part of your job? Hardest is the pressure to please ev-

eryone and the best part is to see

employees grow and to mentor them

into some great employees!

Whether good, bad or a mix of both, what are some of the biggest changes you’ve seen in our industry over the years? For the best it has become a business

and is no longer a hobby for owners

who wanted to throw parties every

night and for the employees who now

take their job seriously and make it

their career. This allows restaurant

groups like ours to offer full time em-

ployment with benefits and a future

of a real retirement.

"We do 70% of our business in 3 months! We fight for a small talent pool of chefs, cooks and FOH staff and we need to hire and train them in a short time frame."


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Foye, who holds an associ-

ate degree in culinary arts, a

bachelor's degree in food ser-

vice management (1985), and

an MBA in hospitality management

(1988) from Johnson & Wales Univer-

sity, was recognized for his "belief in

the transformative power of educa-

tion" and his keen business acumen

in growing the Capital Grille brand

which originated in New England.

The ceremony was held at the

Dunkin' Donuts Center in Providence,

R.I. The 31,000 square foot venue was

filled to capacity with JWU families,

friends, graduates, and students cel-

ebrating individual milestones. Foye

shared his personal life lessons from

his 30-year career with the graduates

in a speech that outlined key areas:

• First, dream big, but have a

backup plan.

• Write a personal mission

statement.

• Work hard….exceptionally

hard.

• Surround yourself with good

people….personally and pro-

fessionally.

• Find a mentor, be a mentor.

• Act like an ambassador.

• Remain an eternal student.

• Stay curious.

• Be adaptable and resilient.

• Learn from your mistakes.

• Give back.

To the last lesson, Foye noted that

volunteering and giving back to one's

community; especially for a person

working in his demanding industry

can be rejuvenating and that, "It's one

of the elements that make the hospi-

tality industry so extraordinary."

Joining Foye in Providence to re-

ceive an honorary degree from JWU

was Alain Ducasse, president and co-

founder of Alain Ducasse Enterprise,

Issy-les-Moulineaux, France. He was

awarded an honorary Doctorate of

Culinary Arts.

At the university's other campuses,

honorary degrees were awarded to:

North Miami, Fla.: John Howard Kun-

kel IV, founder and chief executive of-

ficer of 50 Eggs Inc., Miami, Fla., Doc-

torate of Business Administration in

Entrepreneurship.

Denver, Colo.: Chuck S. Morris,

president and chief executive officer

of AEG Live, Rocky Mountains, Doc-

torate of Business Administration in

Sports/Entertainment/Event Man-

agement, and Stephen Bartolin Jr.,

president and chief executive officers

of The Broadmoor, Doctorate of Busi-

ness Administration in Travel Tourism

& Hospitality Management.

Charlotte, N.C.: Jerome J. Richard-

son, founder/chief executive officer

of the Carolina Panthers, Doctor-

ate of Business Administration in

Sports/Entertainment/Event Man-

agement, and Susan H Spicer, chef/

owner of Bayona Restaurant, New

Orleans, Doctorate of Culinary Arts.

Founded in 1914, Johnson & Wales

University is a private, nonprofit, ac-

credited institution with approxi-

mately 17,000 graduate and under-

graduate students at its four campuses

in Providence, R.I.; North Miami, Fla.;

Denver, Colo.; and Charlotte, N.C. An

innovative educational leader, the

university offers degree programs in

arts and sciences, business, culinary

arts, education, nutrition, hospital-

ity and technology. Its unique model

integrates arts and sciences and in-

dustry-focused education with work

experience and leadership opportu-

nities, inspiring students to achieve

professional success and lifelong per-

sonal growth. The university’s impact

is global, with alumni from 152 coun-

tries pursuing careers worldwide.

Class Of 2013: Johnson & Wales University Awards Industry Leaders With Honorary DegreesBrian J. Foye, president of Seasons 52 of Darden Restaurants, Orlando, Fla., was awarded an honorary

Doctorate of Restaurant, Food & Beverage Management at the May commencement ceremony held for

the graduates of both the Johnson & Wales University College of Culinary Arts and Hospitality College. In

addition, Foye, a JWU alumnus, was the keynote speaker.

// NEWS AWARDS

(L to R) Darden Executive Brian Foye flanked by JWU's John Bowen and Mim Runey


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The World’s 50 Best Res-taurants Celebrates Eleven Madison ParkScoop congrats to Eleven Madison

Park’s Chef Daniel Humm and Restaura-

teur Will Guidara who were honored last

month in New York City in celebration of

their ranking as the top U.S. restaurant

after recently being named the best res-

taurant in North America by The World’s

50 Best Restaurants awards sponsored

by S.Pellegrino and Acqua Panna. In-

vited guests, including celebrated chefs

Mario Carbone, Laurent Gras, Jonathan

Gushue, Matthew Lightner, and Jeff Za-

lanznick, gathered at Eleven Madison

Park to celebrate Humm and Guidara’s

achievement in the culinary industry.

The event also celebrated the elite

group of U.S. restaurants on The World’s

50 Best Restaurants list. With six restau-

rants on the 2013 ranking, the Unites

States remains a key international cu-

linary force, matching France as the

country with the highest number of es-

tablishments on this year’s list. The U.S.

restaurants recognized this year are as

follows:

• #5 Eleven Madison Park,

New York City

• #11 Per Se, New York City

• #15 Alinea, Chicago

• #19 Le Bernardin, New York City

• #29 Daniel, New York City

For the first time, Eleven Madison Park

was recognized as the top restaurant in

North America, topping out last year’s

winner, Per Se. In addition to its most

recent honor, Eleven Madison Park was

also the recipient of three Michelin stars.

“Eleven Madison Park has risen rapidly

in recent years, steered by the talent,

drive and original thinking of its two

co-owners,” said Sue Woodward, Direc-

tor of The World’s 50 Best Restaurants.

“In addition to Chef Humm’s suburb

cooking, the service style, beautiful sur-

roundings and historical culinary twists

at Eleven Madison Park all contribute to

one of the most fresh and fun fine din-

ing experiences in the world.

It is a worthy holder of the Acqua Panna

Best Restaurant in North America title.”

Chef Humm and Guidara’s restaurant

offers a dining experience that is as de-

lightful as it is engaging, with the use of

peerless ingredients and top-tier cook-

ing. Chef Humm, the 2012 winner of

the James Beard Award for Outstand-

ing Chef, creates modern, sophisticated

French cuisine that emphasizes purity

and simplicity, with seasonal flavors

and ingredients. A classicist who em-

braces contemporary gastronomy, his

delicate and precise cooking style is ex-

perienced through constantly evolving

menus. “The World’s 50 Best Restaurant

Awards gives chefs something to con-

stantly strive for as well as a collection

of other restaurants to look towards for

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

For the first time, Eleven

Madison Park was

recognized as the top

restaurant in North

America, topping out last

year’s winner, Per Se.

Eleven Madison Park's Chef Daniel Humm and Restaurateur Will Guidara were honored last

month in New York City after being named the best restaurant in North America by The

World's 50 Best Restaurants awards.


inspiration,” said Chef Daniel Humm.

“The sense of camaraderie among all of

the chefs and restaurateurs is palpable

and the friendships that we’ve built as a

result of this list will last a lifetime. Fur-

thermore, as the only list that highlights

and brings restaurants from all over the

world together, it helps to make our vast

universe of restaurants feel like a small

community of colleagues and friends.”

Bastianich New Eataly Out-post Confirms NYC Chef’s Commitment To LunchScoop notes that Bastianich has opened

a new restaurant called Pranzo, which is

located inside Eataly in New York. It of-

fers a quick, wholesome meal for lunch-

time. “Every month the menu reflects

one of the regions of Italy, so all of the

recipes are of that region,” Bastianich

said. “And they are made with that kind

of Italian flavor and the portions are

just right for lunch and the price is right

too.” Most people know that following

the Mediterranean diet is one of the best

ways to gain health benefits, because of

the lean proteins, vegetables and olive

oil it contains. But there’s another tra-

dition we should be taking from that

region: eating a proper lunch. Lidia Bas-

tianich, executive chef and co-owner of

the marketplace Eataly in New York City,

spoke recently with Dr. Manny Alvarez

about the importance of the afternoon

meal. “I think that lunch is one of the

most enjoyable and important things in

the day,” Bastianich said. “But you need

to create the space and the time to do

just that. And in Italy we do that.” Bas-

tianich said it’s important to treat break-

fast like a “king,” lunch like a “prince,”

and dinner like a “pauper,” meaning

portion sizes for each meal should de-

crease throughout the day. For Italians,

lunchtime servings are often filled with

different types of pasta. “I think that's a

great time to eat pasta,” Bastianich said.

"You know if at night, you have a big

bowl of pasta, then a steak that doesn't

work because that's not in balance.”

She also said it’s important to savor the

foods you eat during lunch and take the

time to focus on the meal.” If we don't

focus on when we eat – like let’s say we

watch television or something – you eat

much more. If you focus on the food –

you smell it, you cook it – you're enjoy-

ing it already.”

Alto-Shaam Promotes New VP Of Sales & MarketingScoop says congrats to Alto-Shaam

at the announcement of the promotion of Todd Griffith to Vice President

of Sales and Marketing. Previously the

Vice President of Sales, Griffith will as-

sume leadership responsibility for the

marketing, culinary and corporate

communications functions within the

company. As a 15-year veteran with

Alto-Shaam, Griffith has held various

sales and marketing positions with the

company including Regional Sales, Na-

tional Account Sales for both Foodser-

vice and Retail business segments, Na-

tional Sales Manager, and most recently

as Vice President of Sales where he was

responsible for strategic planning and

the management of the company’s

business development for the Eastern

U.S. In his new role, Griffith will main-

tain a national sales role in addition to

the development and execution of Alto-

Bastianich said it’s

important to treat

breakfast like a “king,”

lunch like a “prince,” and

dinner like a “pauper."

continued on next page

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

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Lidia Bastianich, executive chef and co-owner of the marketplace Eataly in New York City,

spoke recently with Dr. Manny Alvarez about the importance of the afternoon meal.


As you close in on your first year on the job, what do you see as the needs of the New Jersey restaurant operator? There are a few; help

navigate the insurance issues and

obstacles they are facing after Super-

Storm Sandy. Also trying to deal with

all the legislation and regulations

that make it very difficult to run a

small business. As well as trying to

make sense and compile with the

complicated Affordable Healthcare

Act.

How has life after Sandy evolved for the New Jersey food service commu-

nity? They are more resilient than ever. In

spite of all the losses and challenges

they have faced, my members are

determined to re-open. Unfortu-

nately there are a few that decided to

close forever.

How will the new Tri-State Food Expo show help to answer those needs? We hope that the variety of vendors

will be products and/or services they

need. Also, we will have education

sessions to address issues specific to

the food service industry

In a world now impacted by the In-ternet, what role do you see a show having for the decision maker who

could shop the web?Especially in our industry, you need

to see, smell and taste the products.

The Internet is great for research and

education but it is important to re-

ally see what the product is or what

you are being sold. It is hard to have

a conversation with a sales person

on the Internet. Our operators know

how important personal interaction

is.

How did the partnership come to-gether with Diversified? Steve Sanders of Sea Breeze is on the

NJRA board and he made the intro-

duction.

Exhibitors have lots of show alter-natives, what will create added val-ue for firms exhibiting at your new show?First is how inexpensive it is and with

no added fees. This is a very easy

venue to exhibit your company. If

you want, load it in yourself and set

it up. Also parking is right there and

is conveniently located for everyone

to attend. It is hassle free!

You are offering an all-inclusive package for your exhibitors, talk about that? All you have to buy is the booth

space. One low rate gives you every-

thing!

New Jersey has grown dramatically as the home for some of the nations' top chefs. How will they be show-cased at the show? We are working on some fun sur-

prises. Just like at our restaurant op-

erator’s conference with David Burke

and Mauro, it will be exciting and

educational.

Marilou Halverson, President of The New Jersey Restaurant Assocation

// MEET THE NEWSMAKER

The Internet is great for research

and education but it is important

to really see what the product is

or what you are being sold.

With 20+ years in the tourism and entertainment industry, Halverson is currently the President of The New Jersey Restaurant Association.

SPONSORED BY


The event is hosted by Min-

neapolis based, Taste of the

NFL non-profit organization

dedicated to kicking hunger

in America, is headed to Brooklyn to

host its 23rd annual celebration of great

taste from each of the league's cities.

Brooklyn Borough President Marty

Markowitz, host of the Food Network’s

Chopped Ted Allen, New York City res-

taurateur Drew Nieporent, National

Football League Senior Vice President

of Events Frank Supovitz, former New

York Giant Bill Ard and former Jets

standout Freeman McNeil joined Taste

of the NFL founder Wayne Kostroski

announced plans for the upcoming

party at a press conference on the steps

of Brooklyn Borough Hall last month.

“It’s going to be the largest attend-

ed and we are going to be donating

the largest dollar amount, the largest

meal amount ever, in the twenty- three

years,” noted Taste of the NFL founder

Wayne Kostroski.

“Every dollar that’s donated pro-

vides eight meals to a food bank like

Bed-Stuy and others. Think about that.

If you could part with ten bucks, you

could provide 80 meals.”

Per tradition, the hunger relief event

will take place on the eve of the Super

Bowl, Saturday, February 1, 2014, and

will be held at Pier 12 of the Brooklyn

Cruise Terminal. Founded by Minne-

apolis restaurateur Wayne Kostroski

in 1992 when Minnesota hosted Super

Bowl XXVI, the organization is known

for its annual premier Super Bowl party

that pairs renowned chefs from each

NFL market with current, alumni and

Hall of Fame players.

The event draws celebrities from all

areas of the entertainment world to

raise awareness and funds for hunger

relief in cities throughout the country.

The 2014 Super Bowl marks a historic

first for the NFL: the only outdoor,

cold-weather Super Bowl hosted by

two states and two teams. In accor-

dance with the Taste of the NFL’s mod-

el, proceeds from this year’s event will

benefit the Food Bank for New York City

(10%), Community Food Bank of New

Jersey (10%), and Brooklyn’s Bed-Stuy

Campaign Against Hunger (10%), as a

gesture of goodwill to the borough for

serving as the event’s host city. The bal-

ance of the proceeds will be donated to

the designated food bank in each of the

other NFL cities, as well as key hunger

relief organizations across the country.

“We’re proud to have the opportunity

for our annual Super Bowl party to ben-

efit those in need in New York and New

Jersey,” said Taste of the NFL founder,

Wayne Kostroski. “Brooklyn has wel-

comed us with open arms, and Pier 12

will serve as the perfect backdrop to

showcase the dedication and culinary

skills of our partner chefs as we raise

funds to help kick hunger nationwide.”

Additional highlights of this year’s

“Party with a Purpose” will include

featured chefs from the New York area,

special appearances by cast members

of TLC’s Cake Boss, the newly crowned

Miss America, and more. There is also

a silent auction with unique sports

memorabilia, exciting travel oppor-

tunities, culinary packages and more.

Limited tickets remain.

"As Brooklyn’s ‘foodie in chief,’ I re-

ally went nuts when I found out that

Taste of the NFL - the best party with

a purpose in the country was com-

ing to our borough," added Brooklyn

borough president Marty Markowitz.

“Taste of the NFL does fantastic work

fighting hunger and I couldn’t be hap-

pier that a portion of the money raised

is going to Brooklyn’s own Bed-Stuy

Campaign Against Hunger which, led

by Reverend Melony Samuels, helps

to provide for Brooklynites struggling

to put food on their tables. Together,

I know that Taste of the NFL and the

Bed-Stuy Campaign Against Hunger

have the right recipe to tackle hunger

in Brooklyn and beyond.”

The 2014 event is made possible

through the generosity of Taste of the

NFL partners including E & J Gallo, Up-

town Network and American Family

Insurance.

Brooklyn Set To Host Taste Of The NFL As Part Of Tri-State Super Bowl PresentationFoodservice will take center stage next February when the Super Bowl makes its Metro

New York debut. Among the big games signature events is the annual Taste of the NFL's

Party with a Purpose.

// NEWS EVENTS

Brooklyn Borough President Marty Markowitz, , New York City restaurateur Drew Nieporent, National Football League Senior Vice President of Events Frank Supovitz, former New York Giant Bill Ard and former Jets standout Freeman McNeil joined Taste of the NFL founder Wayne Kostroski as he announced plans for the upcoming party at a press conference on the steps of Brooklyn Borough Hall last month


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Shaam’s corporate global marketing

and product development strategies,

while remaining actively engaged in

the company’s healthcare business seg-

ment, as well as the development of the

selective distribution partner program.

He will also assume leadership of the

company’s culinary team and support

resource assets. Long Island based BSE

Marketing reps the line in Metro NYC.

Blendtec Announces New Commercial Sales DirectorScoop hears that Blendtec is excited to

announce the appointment of their new

commercial sales director, Scott Hinck-

ley. Scott has worked with Blendtec as

a consultant for the past six months,

and they expect him to have a smooth,

quick transition. Blendtec’s goals for

growth focus on building on their exist-

ing foundation with the right strategies

and relationships to increase market

share and build global equity. They are

also placing a large emphasis on listen-

ing and responding to the voice of the

customer. They are building trust and

confidence through enhanced two-way

communication, greater marketing and

PR support, and streamlined produc-

tion and order fulfillment. Scott has

been a highly successful executive and

sales leader in the foodservice-equip-

ment industry for more than 20 years.

He was the director of sales and mar-

keting for Vita-Mix Corporation for 16

years, where he managed three corpo-

rate divisions: Commercial, Retail, and

Demonstration Sales. One of his ma-

jor accomplishments was creating the

Commercial Division at Vita-Mix and

developing it into a respected industry

leader with a full line of commercial

blending equipment. Scott directed a

highly effective sales management team

that was responsible for major domestic

and global accounts, such as Starbucks,

Jamba Juice, McDonald's, Caribou Cof-

fee, Baskin Robbins, Outback Steak-

house, Wendy's, Brinker, Cold Stone

Creamery, Smoothie King, and Coca-

Cola. In his new role at Blendtec, Scott

will lead efforts in the areas of sales force

development, sales rep recruitment,

business development, strategic plan-

ning, new product development, new

market development, bottom- and top-

line management, and execution. New

Jersey Pecinka Ferri recently took on the

Tri-State rep responsibility for the Utah

based firm.

Brooklyn Restaurateur To Ship OutScoop says “all aboard!” The Water Ta-

ble, a restaurant that will pair a boat with

haute cuisine, will set sail this month in

north Brooklyn. Proprietor Kelli Farwell,

who works in the wine industry but

also holds a captain’s license, recently

raised $26,000 through crowd funding

site Indiegogo.com to purchase a World

War II-era Navy patrol boat. She plans

to offer two dinner seatings on board,

where patrons will be able to munch

New England fare like lobster rolls and

crabcakes while cruising the East River

year-round. The boat can accommo-

date 100, but Ms. Farwell expects to

cap her diners at 60 for a more intimate

feel, in keeping with other popular (but

stationary) restaurants like Marlow &

Sons in Williamsburg. “It’s like a tavern

on the water,” she said, noting that she

got the idea while riding the East River

Ferry. “Ferries are making the water feel

so accessible,” she added. Ms. Farell is in

the process of getting her liquor license

and the equally important docking ap-

proval.

Imperial Bag & Paper Co., Llc Continues Growth With Morton Acquisition And Move To New State Of The Art FacilityFast-growing Imperial Bag & Paper

Co., LLC, a supplier of food service and

janitorial supplies to New York institu-

tions including Zabar, Fairway and Café

Metro, is expanding in Jersey City and

in Brooklyn.

Imperial announced last month that

it has acquired Morton Paper, based

in Brooklyn's Bushwick section, for

an undisclosed amount, the closing is

scheduled for July 31.

For Imperial, one of Crain's "Fast 50"

companies in 2012, the move means

growth into retail and office products.

"When we expand, we need to look at

expanding into new customers or ex-

panding the breadth of our product line

into existing customers," said Robert

Tillis, CEO of Imperial. The Morton's

acquisition does both.

The move comes on the heels of the

firm's 2012 acquisition of Burke Supply.

Each of Tillis' moves have been marked

by both the ability to add buying power

and the human capital of talented sales

professionals.

“If you look at Imperial, we have care-

fully consolidated the best of 12 of the

smaller companies with 8,000 sku’s.“

We need that level of extensive inven-

tory so that when a salesperson walks

in the door, there’s always an innovative

new idea. We want our customers to

know that either Imperial has it or can

get it done. “

The company is also consolidating its

three locations in Bayonne, NJ, into a

single facility nearby in Jersey City. The

Scoop, from page 47

Blendtec is excited to announce the appointment of their new commercial sales director, Scott Hinckley.

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new facility at the Pulaski Distribution

Center will have 505,000 square feet

of warehouse space and an additional

30,000-square-foot headquarters.

The Pulaski Center is located in Jersey

City's Skyway Riverfront Park, built on

the site of a former landfill. Imperial

has 5,000 customers, with almost half

of them in New York City.

The firm will bring what has become

larger than life marketing presence with

its annual booth at the International

Restaurant and Foodservice show of

NYC. Sales director Chris Freeman has

continued to set the bar for creativity

on the show floor.

Morton is Imperial's sixth acquisition

since Tillis bought the 80-year-old com-

pany in 2007. The company's revenues

have nearly tripled over five years.

"More than half our growth has been

organic," Tillis said.

He expects the combined businesses to

generate $325 million in revenue this

year, up from Imperial's $285 million

in 2012.

The two companies will retain their in-

dividual names, and the management

and sales teams will stay the same.

“Imperial will continue to look for other

strategic acquisitions that will continue

to expand our business,” noted Tillis.

Founded In 1935, Imperial is known for

its excellent service and quality. Impe-

rial offers a superior selection of paper,

packaging and janitorial products,

and is committed to thinking outside

the box, consulting with customers to

satisfy their current and future needs.

Imperial also provides nationwide ser-

vice to chain restaurants and national

retailers.

Pecinka Ferri Associates Has Announced That Chef Dave Noel Has Joined Their Sales Team Scoop says congrats to Pecinka Ferri on

their announcement of Chef Dave Noel

as he has joined their sales team in the

newly created position of Corporate

Chef focused on specialty foodservice

equipment sales. Dave is a graduate

of Johnson and Wales University, who

trained in both France and Italy before

working as a banquet chef at the Grand

Summit Hotel in Summit, NJ. He moved

to New York City and spent many years

with the New York Restaurant Group,

working in David Burke’s Park Avenue

Cafe’ and The Post House before devel-

oping and running successful catering

concepts in New Jersey. Through his var-

ied culinary experiences, Dave gained

understanding and respect for the new

cooking, holding and chilling technolo-

gies, leading him to chef/sales positions

with both Rational and Unox. In his new

position with Pecinka Ferri, Chef Dave

will be using his skills on growing the

sales of their specialty equipment offer-

ings, including Blodgett Combi, focus-

ing on end-user and dealer contacts. He

will provide product demonstrations in

both their test kitchen and in the field,

and presentations at trade meetings

Chef Dave Noel has joined Pecinka Ferri's sales team as Corporate Chef focused on specialty foodservice equipment sales.

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


and exhibitions. Pecinka Ferri is ex-

cited to have Chef Dave Noel and

his unique operations perspective

as part of their sales team and invite

you to welcome him. Pecinka Ferri

Associates, manufacturer's agent to

the foodservice industry, represents

nationally recognized equipment

manufacturers, in the greater New

York Metro area.

Top NYC Chefs Team To Cook For Natalie

SCOOP notes that many of Metro

NYC top chefs gathered for the

24th Annual Wine, New York Cooks

For Natalie late last month at Chel-

sea Piers. The annual Spirits & Cu-

linary Celebration & Casino Eve-

ning benefited the Natalie Toedter

Scholarship Foundation. Once

again the work of Kurt Keller and

his Les Amis d'Escoffier Society

Foundation team raised thousands

of dollars in scholarship funding.

"Our goal is to raise money for the

Natalie Toedter Scholarship Fund,

to support students in their culi-

nary education," Kelller noted. The

event was held in cooperation with

C-CAP (Careers through Culinary

Arts Program) and culinary schools

in the New York Metropolitan Area.

Scoop enjoyed a wide variety of ex-

traordinary food and desserts pre-

pared by leading chefs, plus fine

wines and spirits contributed by

prestigious wine distributors.

Restaurant Depot Lifts Lid On Landmark 100th Unit with Alabama OpeningSCOOP notes that Restaurant De-

pot, one of the Metro New York's

most legendary food service suc-

cess stories will reach another key

milestone this month. The College

Point NY based concern will open

its 100th store this month in Bir-

mingham, AL. SCOOP notes that

'Depot's success has come from

its ability to be the first ever con-

cern in the nation to "get" what it

takes to meet both the food/bev-

erage and equipment and supply

needs of the food service operator.

Restaurant Depot's new 50k plus

square foot southern outpost will

take the location of a Bruno's space

in the Wildwood North Shopping

Center.

Roger and Sons & Mar-sal team to Make Pizza To Fight CancerSCOOP notes that two of the indus-

try's true mensches have teamed

to raise funds to cure cancer. Rog-

er and Sons’ chief Joe Cirone and

noted pizza chef Santo Bruno of

Marsal teamed at the recent Relay

for Life to create signature pies for

those participating in the annual

find raiser in Yorktown Heights, NY.

Many moments create the unique

Relay experience. The highlights of

the fundraiser included the Survi-

vors Lap in which all cancer survi-

vors at the event take the first lap

Restaurant Depot's new 50k

plus square foot southern

outpost will take the location of

a Bruno's space in the Wildwood

North Shopping Center.

Scoop, from page 55

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around the track, celebrating their

victory over cancer while cheered

on by the other participants who

line the track. Relay For Life events

also recognize and celebrate care-

givers, who give time, love, and sup-

port to their friends, family, neigh-

bors, and coworkers facing cancer.

For Roger and Sons the event had

special significance as family and

friends helped the legendary Bow-

ery dealer honor the memory of Joe

Cirone's father in law Roger Saitta

who started Roger and Sons and

Joe's late sister Fran Cirone Allen

both of whom succumbed to can-

cer. "We made over 90 pies that

night and with the pizza sales and

donations Roger and Sons raised

over ten thousand dollars," Cirone

noted. "I can't thank chef Bruno

enough and Dominick Abitino of

Abitino's Pizza group who donated

the sauce and cheese." The Relay

for Life also included the Lumi-

naria Ceremony that takes place

after dark; so that participants can

remember people we have lost to

cancer, honor people who have

fought cancer in the past, and sup-

port those whose fight continues.

The Fight Back Ceremony is an

emotionally powerful ceremony

that inspires Relay participants to

take action. The Fight Back Cer-

emony symbolizes the emotional

commitment each of us can make

in the fight against cancer. The

program was launched in Tacoma,

Washington.

In May 1985, Dr. Gordy Klatt walked

and ran for 24 hours around a

track. He ultimately raised $27,000

to help the American Cancer Soci-

ety fight the nation’s biggest health

concern – cancer. A year later, 340

supporters joined the overnight

event. Since those first steps, the

Relay For Life movement has grown

into a worldwide phenomenon,

raising more than $4 billion to fight

cancer.

Roger and Sons’ chief Joe

Cirone and noted pizza

chef Santo Bruno of Marsal

teamed at the recent Relay

For Life to create signature

pies for those participating

in the annual find raiser.

Roger & Sons' Joe Cirone and Marsal's Santo Bruno cooked pizza to benefit Yorktown Heights battle against cancer

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


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



Metro New York

firms and food

service profes-

sionals once

again had a

major impact at the National event.

With 1,800 plus exhibitors across

900 plus product categories, The Na-

tional Restaurant Association’s Show

for 2013 proved to be a great suc-

cess. Operators were able to attend

70 free education sessions on hyper-

relevant topics and network with

industry leaders from 100 countries

and others across the United States.

However, this year a few issues rose

above the rest and the NRA Show

2013 made sure to answer the three

issues that were the most critical of

the year; Healthcare, Kid’s Nutrition,

and Sustainability.

As EYE walked down the aisles of

the show, 2013’s Food trends were

led by a number of new gluten free

products. This year’s show will long

be remembered as the year of the

Greek yogurt explosion. Of course

Greek yogurt has taken the country

by storm, but it was being used as

an ingredient at the show for prod-

ucts such as Greek yogurt cheese-

cake, spinach artichoke dip, mac

and cheese, and virtually anything

that would otherwise contain may-

onnaise or sour cream. EYE notes

that New York is leading the charge

as Chobani has expanded from its

Manhattan base to the debut of its

new manufacturing facility in up-

state New York.

Clearly the taste bud leader in the

unlimited calorie division was the

emergence of salted caramel. This

dessert trend was widespread at the

show, available in ice creams, on

cheesecakes and candies. As EYE

pioneered down the aisles, salted-

caramel-pretzel frozen yogurt has

become a new favorite. A perfect

balance of salty and sweet that kept

tongue in cheek for the rest of the

show.

EYE spotted another dessert that

National Restaurant Association's 2013 ShowEYE notes that there were all kinds of optimism about the state of the industry at the

annual National Restaurant Association’s Show in Chicago.

// EVENTS NRA 2013


New Jersey's Kontos Foods’ executive chef Demetrios Haralambatos welcomed many show guests

(L to R) Manitowoc's New York area chief Vic Rose with the United Refrigeration duo of Roger Riss and Joe Pellachia

Metro New York's food brokerage community led by KeyImpact’s Rob Monroe (C) had a very busy week in Chicago

Top New York based consultant Foster Frable led his Clevenger Frable team to a shop and spec tour of the NRA show floor

Jade’s Ray Williams (R) has established the firm as a first stop on many dealers and consultant’s show agendas

would serve as an appropriate break-

fast, caffeinated ice cream. From a

brand called “Bang!” located in Mad-

ison WI, offered their unique des-

sert in Peanut Butta, Heaps of Gold,

Cooky Mint and Iced Latte-Da. Their

company hopes that college students

will choose one scoop of ice cream,

which contains the same amount of

caffeine in an energy drink, over cof-

fee to plunge through a study binge.

Many firms debuted their most

recent lines of Gluten free products

that were all the rage. Present were

educational workshops on Sustain-

ability with leaders in the industry.

EYE spotted equipment at the show

that allowed restaurants to process

their own raw cocoa beans and all

in all, the show had a great deal of

equipment to debut.

Another trend that EYE noticed

immediately upon visual contact

were edible flowers. It has become

the new favorite ingredient or gar-

nish for chefs to use. This nearly lost

art of edible flowers that dates back

to the Roman era and deeply rooted

in cultures around the world, has

been reborn. It can add a touch of

elegance to any operators’ dish to

spruce up a menu.

EYE spotted the perfect tea for

those who need it on the go. A com-

pany called Matcha is the next big

thing in the tea world. They are all

the rage of chai and bubble tea. This

green tea has been a part of Japanese

history for more than 800 years and

is now available in powder form that

can be mixed with water or any oth-

er liquid of your choosing. Its high

levels of antioxidants and on the go

convenience are perfect for the Met-

ro New York consumer.

Selected by an independent panel

of expert judges and awarded by the

NRA show, EYE attended the Kitch-

en Innovations Awards (KI). These

awards are meant to showcase, rec-

ognize and celebrate cutting-edge

equipment and supplies that par-

ticularly improved the back of the

house as well as benefit foodservice

operators.

The winners of the Kitchen Inno-

vations offer a wide variety of equip-

ment incorporating new technology

to improve their businesses. New

Jersey’s Aeroworks Mesh Belt Con-

veyor is a cafeteria conveyor that

eliminates the need for trays and is

Many firms debuted their most

recent lines of Gluten free prod-

ucts that were all the rage.


able to turn without creating gaps

that cause jamming and breakage.

Blendtec created a blender that

features an online programming tool

that allows users to build on 42 pre-

programmed blend cycles and one

for franchise wide sharing through a

USB port, they call it Stealth™.

Duke Manufacturing constructed

an energy efficient wash system they

call X-Stream IH2 Wash System. It

features programmable cycles, plug

& play components serviceability,

pump and sanitizer monitoring, and

a unique wash flow that keeps wares

in the impingement zone loner. This

ultimately results in consistently

clean wares with greater water/en-

ergy efficiency.

Franke’s Coffee Systems Ameri-

cas FoamMaster™ created a super

automatic espresso machine that

produces hot and cold milk foam in

variable textures to help operators

diversify their menus.

Other innovators EYE noted for

the KI awards proved just as inven-

tive. Garland’s Green Heat module

line braising pan has a drop-in in-

duction design that features remote

electronics placement, multiple

depths and in-unit drainage.

Hobart originated a washer that

significantly reduces steam release

when the door is opened after cy-

cles, and lowering overall energy

consumption, which they call The

Advansys ™ LXer Undercounter.

Jade’s Even Broiler that evenly

distributes heat front-to-back for

zero cold zones and better output.

Meiko’s new low-temp dishwasher

eliminates the need for a heater due

to automatic drain/refill feature. A

wall-mounting manifold for water

lines that keeps organization, ac-

cessibility and easily identifiable to

save time and reduce error was in-

Franke’s Coffee Systems

Americas FoamMaster™

created a super automatic

espresso machine that

produces hot and cold milk

foam in variable textures

to help operators diversify

their menus.

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


troduced by Pentair.

Vollrath company constructed an

intelligent countertop unit that uses

induction heating to quickly re-ther-

malize and maintain optimal tem-

perature for foods.

Foodservice operators have been

consumed with looking for conve-

nient affordable ways to respond to

shifting consumer demands. EYE

noted that many resolutions had to

do with health and bolder flavors and

new technology. Every day, operators

across the world combine imagina-

tion and hard work to find new and

better ways to do business. The Op-

erator Innovations Awards highlights

these achievements in five specific

categories, including; Food Safety,

Health & Nutrition, Menu Develop-

ment, Sustainability and Technology.

EYE found that technology has im-

pacted virtually every aspect of the

restaurant and food service industry.

We were shocked to hear the claims

of a number of web developers who

were in the Windy City to capture

what they claim to be some 60% of

restaurants that in 2013 do not have

a web site. EYE noticed a new gen-

eration of IPAD based staff recruit-

ment tools that have added video re-

sumes to their models. “Menu Ideas

from the Cloud: Freedom to Choose

Platform,” proved to be the best in

the Menu Development category.

HMSHost created a portal that is in-

ternally developed and a custom on-

line tool for company’s 100+ airport

operations to give local operators

access to hundreds of menu items,

allowing them to quickly and easily

tailor menus to keep up with traveler

preferences, and regional trends.

Ninety Nine Restaurants was the

winner of the Food Safety Award

for their Allergy alert system. This

system combines staff training and

involvement with clear communi-

cation via ordering, display systems

and tracking, ensuring awareness

and proper preparation for everyone

who touches a guest’s food and mini-

mizing risk for all.

The United States Air Force took

home the Health and Nutrition

Award for their “Nutritious, Deli-

cious and Expeditious: The Foodser-

vice Transformation Initiative (FTI).”

FTI was able to elevate healthful-

ness, energy and alertness through

optimal nutrition without sacrificing

flavor, taste and satisfaction.

The Sustainability Award was

(L to R) Hobart's Gary Simpson and David Marcus of Wine Racks by Marcus

(L to R) Singer Equipment’s Fred Singer and Singer Equipment Company's Mark Woolcock celebrated an award winning performance

Long Island’s Rebecca Salerno of Integrated Controls welcomed guests (L to R) Maywood Furniture’s Crystal Hutchison, Toni Ljekocevic and Ken Persson.

The Ferrara Brothers celebrated another banner year for their Marsal ovens (L to R) John Walter, Scott Goldsberry, Michael Leffler and Rick Kepniss of Admiration


taken home by Kennesaw State Uni-

versity for their “Homegrown Sus-

tainability with the Farm-to-Cam-

pus-to-Farm Program.” Their 5,000

guests per day dining operation

includes a comprehensive, closed-

loop waste management program

through a variety of efforts including

a robust organic “Farm-to-Campus-

to-Farm” program, water reclama-

tion, aerobic digestion, composting/

recycling programs, oil-to-biodiesel

conversion and more to significantly

reduce costs, minimize environmen-

tal impact and qualify the facility for

a gold LEED certification.

Another finalist in the same cat-

egory, Pret a Manger, worked closely

with third-party experts to research

and develop a comprehensive sus-

tainability program, which they

openly share with the industry. EYE

commends the program for their

features of their four-stream front-

of-the-house recycling, plus ad-

ditional recycling, waste diversion

and composting process. It diverts

55% of waste form landfills and 40%

of excess food being donated to the

homeless.

The world-renowned Disney Parks

and Resort were the winners in the

Technology category. The Be Our

Guest Restaurant utilizes a unique

fast-casual restaurant system capa-

ble of automating elements through-

out the operation, including RF table

locators, ordering, checkout, back-

of-the-house workflow and more to

deliver a personalized, streamlined

experience for tourists that allows

the operation to serve more than

3,000 meals at lunch each day.

Besides showcasing a restaurant’s

achievements in many categories,

there was something for every oper-

ator to improve his or her business.

Attendees enjoyed countless oppor-

tunities to discover new products

and meet with the world’s prominent

innovators in the industry.

The 2013 World Culinary Show-

case line up was highlighted by book

signings and speeches from New

York chefs. Jonathan Waxman, chef

and owner of Barbuto in Manhat-

tan’s West Village is the creative culi-

nary force behind “culinary comet.”

He has been featured on the hit Bra-

vo series Top Chef Masters and has

published two cookbooks.

Another accomplished chef by the

name of Marcus Samuelsson, who is

the youngest person to have received

a three-star rating from the New York

Times while also being a best-selling

author, was honored as a guest chef

at the White House for planning and

executing the Obama administra-

tion’s first state dinner.

Executive chef and owner of Bench-

marc Events in NYC, Marc Murphy, is

a member of the No Kid Hungry ®

campaign and official spokesperson

for Share Our Strength’s Dine Out

For No Kid Hungry ™ program. This

Cardinal Glass president Bryan O’Rourke (L) led his charges

Mr. and Mrs. Paul Prudhomme of Chef Paul’s Magic Seasoning

(L to R) Montague’s Gary Rupp and Tom Whalen welcomed guests

The American Range duo of Ricardo Perez and Jim Doar

(L to R) Avi Marguiles and Luis Florencia of David’s Cookies

(L to R) John Peters and Dale Schmidt of Connecticut’s Roebic Labs

(L to R) Rebbecca Betterman and Vlad Spiuak of Modern Line Furniture


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


movement strives to end childhood

hunger in America by ensuring all

children get the healthy food they

need every day.

EYE was also able to learn the Se-

crets of Success from top women in

food such as Rohini Dey and Susan

Ungaro. Rohini Dey is owner and

founder of Vermillion, located in

NYC and Chicago. She is a leading

restaurateur, an advocate of Indian

cuisine with her original Latin twist

and a feminist. She is an avid sup-

port of women in business and the

mentorship, and education of girls

on a global level. A philanthropist,

businesswoman and chef.

Susan Ungaro is president of the

James Beard Foundation since 2006

and since then has been named one

of The Daily Meal’s 50 Most Power-

ful People in Food in 2011 and has

received Irish America magazine’s

Top Business 100 Award, the Muriel

Fox Communications Award from

the NOW Legal Defense Education

Fund, and the Hope Award from

the National Center for Missing &

Exploited Children. She has made

many television appearances and

clearly has made a successful career

for herself.

Another successful female in the

Metro New York area is Alex Guar-

naschieli who is the executive chef

of New York City restaurants Butter

and the Darby. She currently writes

a blog on the Food Network’s web-

site and has appeared on numerous

Food Network shows such as The

Cooking Loft and Alex’s Day Off.

EYE was also able to attend book

signings with these acclaimed chefs

such as Jonathan Waxman, Marcus

Samuelson, Marc Murphy and Alex

Guarnaschelli.

EYE was able to learn the pros and

cons of being a restaurant franchise,

which was an educational workshop

that all attendees could view. This

session was specially designed to

give the good, the bad and the ugly of

owning a Franchise. EYE was able to

listen to straight talk from a panel of

veteran franchise operators such as

Jim Shipman, Owner of Jersey Mike’s

Subs, talk about first hand accounts

and tips for selecting, buying and

operating your own franchise.

Another learning opportunity EYE

was able to attend was Using POS to

Maximize Your Business. This educa-

tion track on technology was a way

to hear leading restaurant operators,

such as Stephen Bernacki who is an

analyst at Union Square Hospitality

Group, to discuss the state of Front-

Of-the-House systems and how they

Univex’s John Tsiakos demonstrated the firm’s new line of pizza prep solutions

Equipex sales chief Irina Mirsky Zayas

(L to R) New Jersey distribution guru Jerry DeCorbo with Fontanini’s Joanne and Geno Fontanini

Long Island based Mike Boriello of United Sales Concepts had a busy show

(L to R) San Jamar’s Kim de la Fromoy and Mark Musselman debuted a vast array of new product

New York coffee guru Assad Benabid of La Cimbali

(L to R) Thunderbird’s Kyle May, Lucy Chen and HC Lin


M. Tucker sales chief Neil London toured the annual event

Shaun McDonald of Eurodib displayed several exciting new solutions

Panasonic’s Gino Iacovella (2nd L) and Steve Stohrer (R) anchored a busy booth

(L to R) The father and son duo Ryan and Ed Pecinka

(L to R) SEFA’s Tedde Reid and Bobby Alban of E&A Supply

(L to R) Queens based Air Comfort’s Tom Gindele, Anthony Spadaro, and Pat Fava.

Robot Coupe’s David Mouck discussed tweaks to the firm’s line

(L to R) The mother daughter team of Shawn DigGruccio and Janet Murtagh WoodStone’s Jackie Smith (2nd L) and Tamara Nelson (R) welcomed show guests


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Key design and architec-

tural direction on the

project include the firm

of Roman and Williams,

interior designers of the

Ace and Standard hotels in New York

City, and Richard H. Lewis Architect

project architects for Balthazar and

Minetta Tavern in New York. The nos-

talgic interior design was inspired by

1950s classic vintage diners and the

1955 Bisiluro Damolnar Le Mans race-

car. The "diner-like" convivial 245-

seat, premium casual restaurant is

open for lunch and dinner daily.

Unique design features include a

floating, glass-enclosed keg room sus-

pended over the open kitchen over-

looking the raw bar and pastry coun-

ter, a fifteen foot powder coat red tap

wall with 100 beer faucets at the main

bar and six booths equipped with

one-of-a-kind custom designed and

fabricated self-pour tableside tap dis-

pensing systems which allow guests to

serve themselves.

The menu, a mix of updated Ameri-

can and international classics created

by Chef Fabienne Eymard [Taillev-

ent in Paris, Caprice in Switzerland,

Benoit in New York], is broken down

into seven main categories: Snacks &

Starters, Soups & Salads, Seafood Bar,

House Specialties, Sandwiches, Burg-

ers and From The Grill.

Appetizers include the signature

pinch Macaroni & Cheese with Ham;

Mini Beef Short Rib Tacos and Sweet

& Spicy Glazed Chicken Wings. Soups

like Gratineed Onion Soup with a lager

shooter are offered as well as a variety

of salads available to be ordered as a

half or full portion. Seafood is fea-

tured with a raw bar display as well as

a selection of unique ceviches such as

Scallop with hot yellow pepper paste

and fresh heart of palm salad, avail-

able a la carte or as a tasting of three.

A selection of 8 ounce Certified

Black Angus Beef burgers such as the

signature pinch Burger with crispy

pork belly, red onion, arugula and a

beer cheese sauce (with an optional

sunny side up egg) appear on the

menu along with over six kinds of

sandwiches including an Herb Leg of

Lamb Panini with eggplant and feta

cheese and a Beer-Marinated Grilled

Skirt Steak on a French baguette with

Dijon mustard and watercress.

Other entrees (“House Specialties”)

include Atlantic Cod Brandade atop

a potato puree with lemon, capers,

croutons and brown butter and Lamb

T-bone Chops with Mediterranean

relish and an eggplant tart. An assort-

ment of Certified Black Angus Beef is

prepared on the grill with a variety of

sauces. Accompanying side dishes like

Crushed Potatoes; Creamy Spinach

and Wild Mushrooms can be ordered

a la carte.

Formerly of Alain Ducasse’s miX in

Las Vegas at THEhotel at Mandalay

Bay, Executive Pastry Chef Tamber

Weiersheuser’s dessert menu fea-

tures contemporary interpretations

of American classics. The menu will

evolve throughout the seasons but

will continuously include signatures

like S’mores, Raspberry Sundae, Apple

Tart Tatin served with crème fraîche,

and Warm Chocolate Cake topped

with pistachio ice cream.

Overseen by a Certified Cicerone,

pinch boasts a significant beer pro-

gram with 100 New York beers on

tap, 25 large format beers including

limited releases (available seasonally

and in small batches) including beers

exclusively brewed for pinch. Other

unique beer offerings include “pour

your own” beer taps fixed to a handful

of tables and a “growler shop” near the

entrance which allows guests to take

home a daily selection of eight fea-

tured beers on tap.

A selective, dynamic 80-bottle wine

list curated by the beverage director of

DS, is comprised mostly of American

wines from New York and California

(75%), as well as France.

Roman and Williams Buildings and

Interiors (Ace Hotel) designed the res-

taurant, which is inspired by automo-

tive interiors including glossy, pow-

der-coated metals with red accents,

tailored banquettes and louvered

screens. The main bar, with its impres-

sive draft wall, has seating for 28 and

serves both food and drink. The ac-

companying bar counter overlooking

the raw bar serves food and drink as

well. A semi-private dining room seats

34 people and a private dining room

caters to parties of 10.

Ducasse Debuts New Concept At Yonkers’ Empire City Casino

// NEWS

The nostalgic interior design was

inspired by 1950s classic vintage

diners and the 1955 Bisiluro Damolnar

Le Mans racecar.

HOSPITALITY

Developer Mark Advent, in collaboration with Ducasse Studio (DS), announces the

opening of pinch, named after the cooking vernacular, at Empire City Casino in

Westchester County.


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


(L to R) PBAC’S Michael Posternak and T&S Brass’ Eva Marie Fox

(L to R) IHMRS show chief Phil Robinson brought news of major enhancements for the Javits event in November (L to R) Electro Freeze’s Mark Holden and John Agliato held court with guest

Waring’s Dan Debari (3rd L) anchored the Connecticut firm’s show booth Tablecraft president Dave Burnside (C) discussed the firm’s latest

might be integrated in order to ben-

efit your operations. The education

didn’t end there.

The NRA also hosted an educa-

tion session entitled “Swipe Fee An-

titrust Litigation Proposed Settle-

ment Agreement: understanding the

settlement and your options.” This

education track was led by NY man-

aging Partner, NY Office, of Constan-

tine Cannon’s Jeffery Shinder. Here is

where attendees could learn about

the proposed settlement in the anti-

trust suit the National Restaurant

Association and other merchant

groups filed against Visa, Master-

Card and other large banks over card

acceptance fees and rules.

In light of the economy as a whole,

the NRA also had Starbucks’ CEO

Howard Schultz talk on how res-

taurants must give back. EYE noted

that Schwartz emphasized the im-

portance of sharing success with

your people to create followers and

believers. This will make them feel

as if they are “a part of something

larger than themselves.” Shultz tied

Starbuck’s commitments to its em-

ployees and their communities to

the Seattle-based company’s own re-

covery from the recession. In light of

Hurricane Katrina and the damage it

left New Orleans, Schultz decided to

gather all of the managers to refocus

their brand on customer service. The

cost of convening everyone ran more

than $32 million, but in his “$33 mil-

lion speech” to Starbucks’ managers,

Shultz challenged the company to

rethink what it means to be great and

accountable.

For restaurant employees to

achieve the ideal, they must be will-

ing to exceed the expectations cus-

tomers have of them. They must go

above and beyond, and ultimately re-

define customer service. The brand’s

success is connected to its values

that make partners proud to work

with Starbucks. At the end of the

day, customers want to support you.

Schultz now strives to raise funds for

small-business growth with the Cre-

ate Jobs for USA campaign or main-

tain benefits like stock options.

EYE was able to view all the new

trends of 2013 and know what to look

for in the coming months in the in-

dustry. A showcase to pencil in every

year.


Recently I received

some interesting sam-

ples of a very sensu-

ous gin from Barr Hill

in Vermont. Caledonia

Spirits distills a gorgeous gin made

with raw honey. This method of distil-

lation harkens back to the old country

in Scandinavia and in Germany. Raw

honey has all kinds of health benefits

too. It’s effective as an antioxidant;

surgeons in hospital applications also

use it as a wound healer. Did you know

that gin was used during the Middle

Ages as a cure for the Black Plague? It’s

good for you!

I love to mix the Barr Hill Gin with

nothing more than a large ice cube

made with pure filtered water from

Mavea. This botanical gin has so much

natural flavor that it would seem fool-

ish to cover it up with a sugary tonic

water. If you like a bit of fizz may I sug-

gest using some of the lemon scented

Perrier Sparkling Natural Mineral Wa-

ter? I think that the use of the lemon

water with their precise pinpoint bub-

bles more than augments the honey

elements of this highly expressive gin.

If you enjoy vodka and who doesn’t,

may I suggest the vintage and also

the non-vintage-dated offerings from

Karlsson’s in Sweden. This is unlike

any vodka I’ve tasted to date. First of

all, Karlsson’s vodka is made of sea-

sonally specific new potatoes. Each

year that it is distilled, the vodka takes

on the soil characteristics of the year’s

harvest. Just as wine is vintage dated,

this vodka also is vintage dated. I rec-

ommend drinking it with a twist of

the pepper mill and perhaps a thread

of lemon zest. A splash of Mavea “In-

spired” water helps to release the aro-

matics and gives a fuller mouth feel to

this wonderfully creamy vodka. I’ve

taken Karlsson’s and stained a slab

of salmon with this liquid gold, then

tossed dill over the top and pressed a

brick wrapped in foil over the salmon

that had been first heavily crusted

with both brown sugar, freshly cracked

pepper and kosher salt. I placed this

into the refrigerator for about a week

and a perfect gravlox will be the end

result. I recommend serving this mari-

nated salmon with; you guessed it,

Karlsson’s vodka- served nearly frozen

with a scraping of pepper.

Tequila has charmed me so far this

year with the high-end flavors encap-

sulated in Casa Noble (their blanco is

most beguiling in a Bloody Mary) and

also a tasty newcomer named Rudo

Tecnico. First of all the Rudo Tecnico

is much better Tequila than it has

to be for the price. It goes through a

highly elaborated process in their pa-

tient distillation method. The agave is

not as immature before harvesting as

some of its more expensive peers and

the mouth feel is bursting with saline

and sweet honey flavors. I like the Tec-

nico version in Reposado aging with a

bit of agave syrup and a good splash of

the brilliant Perrier Sparkling Natural

Mineral Water in grapefruit. That’s it!

Casa Noble in the Blanco designa-

tion is just absolutely delicious in a

Bloody Mary. It adds something to this

cocktail that typical grain vodka can-

not even attempt to fulfill in your taste

buds, probably because grain based

vodka should have very little flavor.

I use some fresh lemon juice in my

Bloody Mary with an extra tablespoon

of fresh horseradish, celery salt and

pepper, then mix… Try it!

A new brand of rum is being distilled

here in NJ. This rum is named Busted

Barrel and the provenance is Fairfield,

New Jersey. Distilled by hand in an old

Curtiss Wright aircraft hanger, their

white rum has a pure Rhum Agricole-

type nose.

This rum has a finish that just goes

on and on. They are also doing a bar-

rel aged rum that I love and for good

reason, it mixes well with other asser-

tive ingredients. These rums are very

sophisticated and they should im-

mediately change the way you think

about typical molasses based rums.

An elegant way to prepare the dark

rum: Grill thick slices of pineapple un-

til nicely charred. Juice those grilled

chunks in a juicer and cool. Add about

4 oz. of the grilled pineapple juice to 3

oz. of the Busted Barrel Dark Rum in

a Boston Shaker; add a 2 oz. portion

of freshly juiced lime and some hits

from a bottle of Angostura Bitters. Fin-

ish this drink with both a scraping of

nutmeg and a good splash of Perrier

Sparkling Natural Mineral Water in the

lemon essence.

I would certainly use Mavea “In-

spired Water” ice, if available. This

drink is going to make at least three

nice rocks glass sized portions.

// MIXOLOGY WITH WARREN BOBROW

Metro New York MixologySummer is here and with the heat comes the desire to

drink less alcohol, all the while enjoying the pleasure of a

relaxing cocktail.

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

Tequila has charmed

me so far this year with

the high-end flavors

encapsulated in Casa

Noble (their blanco

is most beguiling in a

Bloody Mary) and also a

tasty newcomer named

Rudo Tecnico.


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Show FeaturesEducation Sessions – Insightful, idea-

packed education sessions led by

the foodservice and retail industry’s

thought leaders and innovators. The

sessions, organized by the New Jersey

Restaurant Association, will identify

trends and opportunities for growth

in today’s highly competitive market-

place.

Culinary TheatreFeaturing chefs from all around the

tri-state region as they demonstrate

the latest techniques and offer new

ideas while preparing dishes from

classic to trendy.

Beer GardenThe restaurant business has become a

very competitive marketplace and the

libation offerings are as important as

the food menu, not to mention as lu-

crative. Buyers can stroll through the

Tri-State Food Expo’s Beer Garden to

learn more about best sellers, tradi-

tional money-making, must-have on-

taps, pairing ideas and specialty flavor

trends on the market.

Featured PavilionsNew Jersey Restaurant Association;

i.Menu Expo; Fresh Ideas

New Product ShowcaseThe new Tri-State Food Expo is fo-

cused on showcasing those products

just hitting the market. From specialty

foods to kitchen equipment, break-

through products and more, the event

will feature something buyers can add

to their shelves, menus or business

practices to increase sales and keep

customers coming back.

“This isn’t just another trade show.

This is a hassle-free, easy-access op-

portunity exclusively for qualified

buyers to make face-to-face connec-

tions that will change your business,

keep you competitive, and keep cus-

tomers coming back,” said Bob Cal-

lahan, show director. “The new trade

show format offers cost effective ex-

hibit spaces and furnishings, all in-

cluded for one flat rate, to only highly

qualified trade-only retail and food-

service buyers, influencers and deci-

sion makers.

“The Tri-State Food Expo will be the

first of its kind to exclusively serve the

growing food service and retail food

and beverage markets across New

Jersey, western Connecticut and the

New York region including New York

City, Long Island and those counties

bordering northern New Jersey. The

early response from exhibitors, buy-

ers, and the region’s trade associations

has been very positive, exceeding our

expectations.”

Building further interest in the event

is Diversified’s recently confirmed

partnership with the New Jersey Res-

taurant Association (NJRA), an asso-

ciation representing more than 23,000

eating and drinking establishments in

the Garden State. The NJRA’s restau-

rant and vendor members will ben-

efit from the partnership in special at-

tendee pricing, and exclusive exhibit

space access at the Expo.

The Expo will be open to qualified re-

tail and foodservice trade buyers. Buy-

ers must be affiliated with food service

establishments, institutional dining,

retailers or retail food service. Exhibi-

tors will include food and equipment

manufacturers, manufacturing agents

and suppliers, food and equipment

distributors, dealers, brokers and

traders. For additional information

on attending, visit www.tri-statefood-

expo.com. For information on exhib-

iting your product or service, contact

Harrison Hines, [email protected],

(207) 842-5664.

The Tri-State Food Expo is produced

by Diversified Business Communi-

cations. The Portland, Maine-based

trade show producer is also the orga-

nizer of several leading U.S. food in-

dustry trade events including the New

England Food Show (Boston, MA), the

Seafood Expo – North America (for-

merly International Boston Seafood

Show) (Boston, MA) and Kosherfest

(Secaucus, NJ), in addition to other

non-food industry shows.

Diversified Business Communications

Diversified Business Communica-

tions, a division of Diversified Com-

munications, is based in Portland,

Maine, US and provides information

and market access through face-to-

face events, publications and online.

Diversified serves a number of indus-

tries including: seafood, food service,

natural and organic, healthcare, com-

mercial marine, and business man-

agement. Diversified operates divi-

sions in Australia, Hong Kong, India,

the UK and Canada. For more infor-

mation, visit: www.divbusiness.com

New Jersey Restaurant AssociationEstablished in 1942, the New Jersey

Restaurant Association (NJRA) rep-

resents the Garden State's 25,000 eat-

ing and drinking establishments - the

State's largest private sector employers,

generating $14 billion in annual sales

and employing over 311,000 people.

Through member education, advo-

cacy, networking, and support, NJRA

has become an essential ingredient for

successful and professional eating and

drinking establishments, vendors, non-

profits, schools and students. http://

www.njra.org

Tri-State Food Expo, New Trade Show for Food Service and Retail MarketThe Tri-State Food Expo, a new trade show for the burgeoning New

York/New Jersey/Connecticut tri-state food service and retail food

industries, will feature educational sessions, a culinary theatre with

featured chefs, a beer garden, featured pavilions and a new product

showcase when it debuts at the Meadowlands Convention Center in

Secaucus, New Jersey October 1 – 2, 2013.

// EVENTS

The Tri-State Food Expo

will be the first of its kind

to exclusively serve the

growing food service and

retail food and beverage

markets across New Jersey,

western Connecticut and

the New York region.


uniform & dress are typically noted in

this policy.

Chemicals – Right to know laws, stor-

age, application and training

Allergens – Identification, customer

requests, statement of cross-contact

prevention

Glass – Identifying potential sources

and insuring safety

Sustainability & Recyclables - Identifi-

cation, importance and commitment

Security & Visitors – Importance in re-

porting, documenting and controlling

access to facility and food ingredients

Drug & Alcohol - Drug or alcohol use

or suspicion and responsive action

Harassment – Definition, identifica-

tion, reporting and consequences

Vendor – Requirements & standards,

contract renewal and bid processes

Food Safety – Importance, purpose,

what is addressed and commitment

Programs are very specific and are

more in-depth with information than

a policy. A policy is more of a commit-

ment and standard for a topic, where

a program has general guidelines on

how it will be addressed.

Facilities Management- Type of facil-

ity, required periodic review and up-

keep of the condition

Purchasing, Receiving and Storage –

Responsibilities, schedules, standards,

temperatures & conditions

Pest Control – In-house and third-par-

ty preventive actions, treatments, re-

porting & documenting and assessing

conditions and presence of pests.

Recalls & Food Borne Illness Investi-gations – Preventive and responsive

steps when there is a local/national re-

call of a food product used or the report

of a confirmed or possible food-borne

illness

Food Defense – Steps to insure proac-

tive systems to prevent the deliberate

contamination of food

Standardized Recipes & Menus- Doc-

umented steps and ingredient por-

tions to prepare food items safely and

consistently

Training & Development- In-house

or corporate path to expand skills and

grow with the company

Labeling – Regulatory and internal re-

quirements for consumer information

Documentation Control – Retention,

location, authorized access and track-

ing of all records

Maintenance – Pre-planned schedul-

ing, inspection and steps to insure all

equipment and facilities are function-

ing correctly and extending the life

cycle

Cleaning & Sanitizing – General defi-

nition of terms, requirements, sched-

ules, frequency and chemicals used

Emergency & Crisis Management –

Outline of potential issues, responsi-

bilities, contact lists, responses, and

post-emergency evaluation

Self Inspection – items checked, fre-

quency, responsibility and corrective

actions and follow-up

Environmental Monitoring – Pur-

pose, responsibility, frequency, areas

targeted, analysis of results and cor-

rective actions

Procedures or Instructions may be re-

ferred to as Standard Operating Proce-

dures (SOPs), Sanitary Operating Pro-

cedures (SSOPs) or Work Instructions

(WIs) in most operations. The purpose

is to give specific, detailed information

about the scope, responsibility, direc-

tions and corrective actions regarding

a singular process. All areas in a food-

service operation will have procedures

that should be documented, reviewed

by management, signed and dated and

reassessed as needed either annually

or where there is a change in facilities,

equipment, product or regulation.

Some of the typical documented pro-

cedures are:

• Thawing

• Cooling

• Reheating

• Calibrating

• Thermometers

Philbrook, from page 39

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• Hand washing

• Using Sanitizing Solutions

• Manually Sanitizing Pots & Pans

• Setting Up & Disassembling a

Dishwasher

• Storing Food Items

• Cleaning Kitchen & Equipment

• Using a Piece of Equipment- i.e. –

Blast Freezer or Combi-Oven

The key point in writing a procedure

is that it is so detailed it can be used as

a training tool to teach an employee to

do the task correctly. General or vague

terms or descriptions should not be

used to insure an expected and con-

sistent result no matter who performs

the task. Procedures should be signed

and dated by a supervisor or manager

and reviewed, updated and signed

annually. Training records should re-

flect that the position designated to

accomplish the task has been received

instruction on this procedure.

Using an example to put the differ-

ent PRP terms in perspective, man-

agement has a policy that outlines

the importance and commitment to

food safety including sanitary condi-

tions under which the establishment

will operate. A program describes that

all equipment and facilities will be

cleaned and sanitized after each use

or on a specific schedule. The SSOP

describes that the vertical cutting &

mixing machine will be checked, as-

sembled, operated, disassembled and

cleaned after each use, the steps used

to accomplish this are described in

detail and responsibility is assigned

to the steward.

The PRPs are essential for the Proac-

tive Risk-Based Management Systems

built on them because they address

all direct and indirect core food safety

issues and apply to either the entire

staff or specific members. Without

these programs your system would

have to try and address all food safety

issues, creating an unmanageable

and unrealistic method to control

risk. A well-thought out PRP program

can address the key issues that the

CDC has determined are the major

causes of food-borne illness which

were described in last month’s col-

umn. A documentation system that

maintains vigilance and a record of

these risks can be an effective Active

Managerial Control Program. For a

HACCP plan, the PRPs would be as-

sessed and updated as needed and

then the 5 preliminary steps to devel-

oping a plan can be initiated. When

you start the Hazard Analysis step in

the 7 HACCP principles, you can see

that the likelihood of a risk is reduced

because some are already addressed

in your prerequisite programs.

The above information does not ad-

dress all potential policies, programs

or procedures but it does give you

a reference on how to develop solid

PRPs for your specific company or

establishment. Companies like mine

can assist with the assessment of ex-

isting PRPs or the development of

them to give the food safety structure

for an effective program. Consultants

for HACCP Plan development and im-

plementation should always initially

evaluate the facility, staff actions &

behaviors and PRPs before proceed-

ing. An establishment can have a

well-written PRP documented but if

it is not applied by the staff on-site it

is ineffective. Training, communica-

tion, observation and updating all

work with the written PRPs to insure a

solid foundation for further program

development of a food safety manage-

ment system.

Next month we will break down the

process for developing a HACCP plan

and system on these PRPs.

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Steve Schneider is the

youngest of the five prin-

cipal bartenders at Em-

ployees Only. He loves

what he does, but bar-

tending wasn't his first

career choice: Steve was a member of

the Marine Corps until a training ac-

cident nearly killed him. Mr. Schnei-

der recently was awarded title of “Star

of the Bar,” at the 2013 NRA Show.

Total Food sat down with Steve in this

one-on-one interview.

Where’d you grow up? What brought you into this business?I grew up in Bergen County, NJ. I en-

listed in the US Marine Corps after

the attacks on September 11. While I

was in, I picked up a part time shift in

a dive bar in Washington DC.

When I was to be deployed overseas, I

had an accident on leave that left me

unable to continue my career.

I then embraced my new life behind

the bar. After winning some speed

bar tending competitions, I got re-

cruited to learn under a man named

John Hogan (Formerly of Bar Magic,

Las Vegas).

He taught me proper free pouring

techniques and the basics of proper

cocktails and infusions, etc. This

opened a door for me and when I

met Dushan Zaric, Jason Kosmas and

Igor Hadzismajlovic from Employees

Only, my career went to levels that I

never thought possible.

Where did you learn your craft? What sets you apart from your peers?My many mentors and peers taught

me so many lessons about my craft

and about life in general and helped

me become the man I am today.

However, I did put the time in. I nev-

er gave up.

Every opportunity I had to make my-

self and my team better at our job, I

did it. I always gave it my best shot.

I'm no different than anyone. I show

up everyday and work hard. I don't

believe in limits. Our understanding

of teamwork at EO and mentorships

make us stand out as a group.

Fresh juices? Do you make your own or purchase them? What about ice, how important is ice to a signature cocktail?We juice all of our juice fresh. Ice is

important, as it's featured in some

capacity in about 99 out of 100 cock-

tails that I make in a given night. (not

including spirits served neat or hot

drinks). You can get by and make

great drinks without an ice program.

Moving forward, a decent ice pro-

gram makes the guest interested in

what you're doing and can provide

that "wow" factor.

It can take a drink from good to great.

On the other hand, if your drink is

unbalanced or doesn't taste good for

whatever reason, even the mightiest

of craft ice programs can't save you.

Who is the greatest bartender influ-ence on your chosen career?Dale DeGroff - obviously. He's at the

top of my lineage.

What’s the process and research be-hind creating a signature cocktail for a menu? Are some of your cock-tails a spin-off from the classics or completely created from scratch?If you want to break it down, every-

thing is a spinoff of a classic in some

way. The classics are the keys to the

piano.

We as bartenders turn these keys into

chords and make our own music.

There are a lot of bartenders who cre-

ate cocktails and cocktail menus to

Steve Schneider, Co-Principal Bartender at Employees Only in NYC

// MEET THE NEWSMAKER

Personally, cocktails before and af-

ter dinner - wine with dinner. Strong

drinks early, weak drinks late. That's

just my style.

Steve Schneider is the youngest of the five principal bartenders at Employees Only and was recently awarded title of “Star of the Bar,” at the 2013 NRA Show.


impress other bartenders, while we

try to create cocktails that impress

our guests. We have a blend of clas-

sics, originals, and we have a hand-

ful of those cocktails that our fellow

bartender brethren will find amaz-

ing. Balance is everything. I love our

menu.

Do cocktails seem to be a pre-warm up to meals that are usually served with wine? Do you develop cocktails that can be paired with a meal from the restaurant’s menu?Personally, cocktails before and af-

ter dinner - wine with dinner. Strong

drinks early, weak drinks late. That's

just my style.

How did you sharpen your craft of bartending?Practice. Bartending at our level at

EO is not a skill that you'll always

have. You can't read a book to be-

come a professional skateboarder.

It takes repetition. It takes a lot of trial

and error. It tales a lot of failures but

if you never give up and learn from

your mistakes - you're golden.

Is there an “in season” for certain cocktails? If cocktail trends change, is it possible that there’s also a change in what the different genera-tions are thirsting for?I have no problem making any cock-

tail at any time, but I wouldn't or-

der a hot toddy when it's 90 degrees

out. Feel free to though - it's just a

little silly and counter-productive. Do

whatever you want, though. Drinking

should be fun.

Congrats for bringing home the title of Star of the Bar at the 2013 NRA Show! What was that experience like, how did you get involved, and what was the cocktail that wowed judges

like Anthony Bourdain?Thank you! I made a riff on a classic

Gimlet (old keys, new chords) with

American Harvest, Organic Agave

Nectar and Fresh Lime. Fresh grape-

fruit and Campari provided accentu-

ating flavors. As far as the judges, I

know how to talk to people and carry

myself on stage like a champ - it's not

my first rodeo. Anthony Bourdain is

famous. Guess what? So am I.

What advice would you give to an as-piring bartender?Never Give Up - Find yourself a

mentor and learn all you can. Take

care of your fellow bartenders. Learn

from those before you and pass on

information to those who come after.

Keep the lineage of great bartenders

going. Surround yourself with win-

ners and you'll be forced to win.

Be a member of the band before you

try to be a rockstar. Make your bosses

happy. Learn the business. Learn

how much cocktails cost to make in

comparison to how much you sell

them for. Carry yourself like a cham-

pion at all times. I can keep going for-

ever. I'll let you know when we have

an opening for an Apprenticeship at

EO if you'd like to learn them all.

"If you want to break it down, every-thing is a spinoff of a classic in some way. The classics are the keys to the piano."

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"I started quite by accident

in my house,” Axelrod

noted on how fast her

business grew. “From

kitchen, to garage to global.” She is

currently writing a book on how her

business grew to be a force in the

global economy. Love and Quich-

es’ line of quiches and desserts,

has grown from distribution from a

single van serving Metro NYC, to a

thriving world wide enterprise serv-

ing markets as far as Dubai.

Their “Baked from Scratch” snacks

and desserts have proven to be a

favorite especially on airlines such

as American Airlines and United

Airlines. These desserts satisfy the

taste buds of many people from all

over the world. “We are growing in

the global economy, particularly

the Middle East and Japan,” Axelrod

added. “A key for us has been the on-

going ability to listen to the changing

needs of our customers and to create

new solutions.”

Their Gourmet Grab & Go line has

proved to be a success with the Met-

ro New York operator as well as air-

line consumers. Love and Quiches

say that they boost sales with Grab

& Go by having superb quality, in-

dividually wrapped snack bars in

premium packaging with the taste

of homemade. Axelrod says that one

of her secrets to her success is en-

suring consistency, packaging that

minimizes waste and creating con-

venience.

In her soon to be published busi-

ness memoir she explains her phi-

losophy as a businesswoman, “Help

define your image so that they know

who you are, and you do what you do

best.”

From custom desserts to quiches,

Love and Quiches makes it easy for

foodservice operators to create sig-

nature menu solutions with home-

made taste. Working with partners

such as Stop & Shop and Restaurant

Depot, they have created signature

menu items including Classic Spin-

ach Deluxe Quiche with operators

in mind. “Our Gourmet Quiches are

now made in an operator-friendly

size that yield superior results when

heated, with a crisper crust and bet-

ter plate coverage per slice.”

A key to Love and Quiches’ growth

in Metro NYC and globally has been

the firm’s ability to respond to the

needs of its distributing partners.

“We are constantly introducing

new items including Crunchy Fried

Cheesecakes and a wrapped Rain-

bow Brownie, so that distributors

have concepts to excite their cus-

tomers,” Axelrod noted.

For the Freeport base firm, the

next 40 years have begun with a new

challenge. “Convenience stores are

growing their foodservice opera-

tors and we want to be a part of that

growth,” Axelrod concluded.

Long Island’s Love And Quiches Celebrates 40th Anniversary With Dynamic Vision For FutureMetro New York has long been a bastion of rags to riches success stories. Susan Axelrod’s story

sits high atop the food manufacturing chapter of that book of incredible achievement.

// NEWS ANNIVERSARIES

Working with partners such as Stop & Shop and Restaurant Depot, they have created signature menu items including Classic Spinach Deluxe Quiche with operators in mind.

A key to Love and

Quiches’ growth in Metro

NYC and globally has

been the firm’s ability to

respond to the needs of

its distributing partners.


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Ifshin, from page 29 Bastille, from page 32

must verify age by checking Identifica-

tion. It is essential to train your staff on

how to check, and what are acceptable

forms of ID.

Do Not Over Serve – It is never a good

idea to continue to serve inebriated pa-

trons. It is your right to refuse service

to guests who are drunk, whether they

arrive drunk or become so at your res-

taurant. It seems simple enough to fig-

ure out when someone has had one too

many, however, some people can hold

their liquor very well. If your staff is not

properly trained, they may not realize

the patron is drunk until it is too late.

Offer Options – Cutting a customer off

is never any easy task. When having to

say “no” to alcohol, offering other op-

tions such as food and non-alcoholic

beverages softens the blow. This allows

the customer to still be served in your

restaurant. Be aware that food and cof-

fee will not sober someone up; the only

proven method is time, and keeping the

customer in your restaurant allows time

to pass.

Ensure Safe Transit – Do not allow the

guest to leave your restaurant drunk if

they are driving. Either be certain an-

other member of their party is able to

drive, or offer to call a cab or another

ride home for them. In many instances,

by permitting an inebriated customer to

leave your establishment, you, your bar-

tenders and servers could be held liable

should that individual cause harm in an

accident.

A restaurant’s liability in serving alco-

hol is a very complex matter and these

points are only the beginning. Two of

the top nationally recognized train-

ing programs in this area in the US are

TIPS® (Training for Intervention Proce-

dureS) and ServSafe Alcohol®. Having

members of your staff properly trained

in this area can prevent situations where

you might have potentially significant

liability. Additionally you may be able

to receive credit on your insurance pre-

miums by having members of your staff

certified in these programs.

The points above, though crucial in

protecting your business from potential

litigation, are customer service issues at

their core. Properly training all of your

staff in how to handle difficult situations

so that they are not embarrassing for the

customers involved has tremendous

value in customer loyalty.

Don’t know where to begin? Ask your-

self, do you have the proper procedures

and operational guidelines in place to

help you be as profitable as possible?

4Q Consulting can develop customized

operational guidelines and training pro-

grams to meet your needs.

erie Bistro Wine Bar, Bistro Vendôme,

Brasserie, Café Centro, Jubilée 1st Av-

enue, L'Express, Madison Bistro are all

scheduled to join in on the celebration.

In addition, the Upper East Side's

Bistro d’à Coté, Jacques Brasserie, Or-

say and the Upper West Side’s Bistro

Cassis, Bistro Citron, La Mirabelle, Pic-

nic Market & Café will join Brooklyn's

Bar Tabac and Maison of Harlem.

The event is created and managed

by Manhattan based MPB Agency

LLC. The international public relations

agency specializes in media liaising

and marketing based in Paris and New

York. MPB Agency leads creative proj-

ects to develop branding and commu-

nications’ strategies in food & beverage,

education, innovation and technology,

culture, among others.

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




Once again New Yorkers

were the big winners as

five of the award winners

plied their craft in Metro

NYC. “With more and more remark-

able talent filling the ranks of dessert

professionals, being recognized as

one of the best has gained a new level

of prestige,” noted editor Matthew

Stevens. EYE visited with industry no-

tables including Ira Kaplan and Chris-

tine Poland of Irinox. Co-editor Tish

Boyle adds, “The talented chefs on

this year’s list possess that rare blend

of technical skill, artistry and motiva-

tion - their desserts are truly inspired,

and they deserve to be honored at this

industry event.”

“We set out to recognize outstand-

ing chefs who elevate the industry as

a whole with their contributions in

talent, innovation, and community

service. These are the chefs who have

proven they most embody the spirit of

excellence and hospitality that we are

all committed to,” said publisher Jeff

Dryfoos. The New York winners were

Brooks Headley of Del Posto, Malcolm

Livingston II, Laurie Jon Moran of Le

Bernardin, wd-50's, Clarissa Mar-

tin of Mesa Grill and Nancy Olson of

Gramercy Tavern. EYE kudos to Head-

ley who recently won top honors at

the James Beard Awards.

This year's Hall Of Fame honoree

was renowned pastry chef, macaroon

pioneer, and Food Network's Cup-

cake Wars’ judge Florian Bellanger

of MadMac. EYE couldn't believe the

crush when celebrity chef Bobby Flay

walked in to cheer Martin along with

a large group of family members. The

evening was emceed by pastry chef

Zac Young (Kitchen by David Burke)

who achieved a nationwide fan base

via his success on Bravo TV's Top

Chef: Just Desserts. Dessert Profes-

sional was proud to announce that the

Anita Kaufmann Foundation (AKF)

once again the benefiting charity for

the Top Ten Pastry Chefs in America

event.

“The AKF's mission of providing free

seizure awareness training to employ-

ees of restaurants, hotels, and other

public venues is unique and much-

needed,” explained Matthew Stevens.

EYE notes that the highlight of the eve-

ning was the post award tasting that

included Andy Chlebana’s Chocolate,

Raspberry and Amaretto, Bill Corbett's

Vegan German Chocolate Cake, Chris-

tophe Feyt Jivara Milk Chocolate and

Headley’s Red and White Stracciatella.

EYE learned all about Robert Ellinger's

Pastry Guild, which is doing so much

to promote the pastry arts in Metro

New York.

20th Annual Top 10 Pastry Chefs American 2013EYE notes that it was a very sweet night as Dessert Professional Magazine, named the top

toques of tuile, cocoa and sugar at a ceremony and tasting event last month at The Institute

of Culinary Education in New York.


The post award reception included the delicacies of emerging pastry superstar Andy Chlebana

Mesa Grill pastry chef Clarissa Martin (3rd R) was toasted on her win by family and friends

David Burke pastry boss Zac Young brought levity to his emcee duties

Irinox's Ira Kaplan (3rd L) and Chrsitine Poland (2nd R) are flanked by the award winning Man-dalay Bay pastry team

wd-50's Malcom Livingston II and each of the award winners were presented with a special bowl from Kitchen-Aid


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From napkins to guest tow-

els to pre-wrapped Cutlery

to table covers, Hoffmaster

features a complete line of

solutions. They have always been

the trendsetters of the industry by

setting the standard for color, fash-

ion, and design excellence and have

proven it again with their new Linen-

Like and Tree Free.

Hoffmaster’s new Linen-Like

brand has set a new industry stan-

dard for what it means to be green.

“We spent a lot of time researching

the highest quality, most sustain-

able, and fastest renewing natural

resources in order to give you a full

product offering that truly goes be-

yond green,” Michelle Moran Hoff-

master’s Director of Marketing and

New Product Development noted.

Hoffmaster offers a complete line

of environmentally preferable Linen-

Like Natural products; 55% recycled

fibers, 40% postconsumer waste and

EPA approved. Their array of color

choices should not go unnoticed ei-

ther. Moran noted: “Our napkins are

made from bagasse. Bagasse is sugar

cane fiber pulp left after the juice has

been extracted from the sugar cane

stalk. Bagasse is normally seen as a

waste product, and is often burned

thereby causing air pollution. Mak-

ing tableware out of the sugar cane

pulp solves the problem of waste.”

Hoffmaster has also introduced

the environmentally clean Earth

Wise Tree Free line. A full line of

“on-the-go” container can be found

in this brand as well as napkins and

other utensils. They had the goal of

incorporating the voice of the cus-

tomer into their industry leading

and 100% compostable Earth Wise

Tree Free product line – uniquely

made entirely from quickly renew-

able and highly sustainable natural

resources.

“I tried to figure out how we

could be environmentally friendly

as possible.” Moran continued, “We

worked with a company who had

tissue that didn’t have wood pulp or

tree product in it at all. It was com-

pletely sustainable and could re-

grow itself within 6 to 12 months. So

we worked really closely with them

to create napkins out of that to cre-

ate the greenest possible product,”

Moran explained.

Hoffmaster listens attentively and

eagerly to their customers to provide

solutions that offer convenience at

a reasonable price and saving the

environment all at the same time.

For over 60 years they have served

and led the market when it comes

to producing the most complete line

of specialty and disposable table-

top products for industries includ-

ing: Restaurants, Caterers, Country

Clubs, Transportation, Automotive

Business and many more. A large

part of Hoffmaster’s success is their

dedication to its customers and the

world they occupy.

With Hoffmaster’s debuts of these

new product lines, they help sup-

port the challenge that exists for the

Metro NYC food operator’s industry

of balancing a “green” commitment

and the bottom line. “Customers

have relied on us to create lasting

impressions with custom printed

products that bring all of these qual-

ities together; color, fashion and de-

sign excellence. We’re proud of what

we’ve been able to accomplish with

the introduction of Linen-Like and

Tree Free,” Moran concluded.

Hoffmaster Builds On Six Plus Decades Of Disposable Table-Top Solutions With New Duo by Christina Lee

Hoffmaster takes pride in combining beauty with on-going consideration of our planet. For

over 65 years, Hoffmaster has led the industry in producing the most complete line of

specialty disposable tabletop products.

// NEWS GREEN DESIGN

Hoffmaster has also introduced the environmentally clean Earth Wise Tree Free line


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The conference was hosted

by the Preston Robert Tisch

Center for Hospitality, Tour-

ism, and Sports Manage-

ment at the NYU School of Continuing

and Professional Studies (NYU-SCPS).

The Conference is a premier hospital-

ity finance and development forum of

its kind at which global hotel CEOs,

owners, developers, investors, lend-

ers, analysts, and other hospitality

leaders gather to discuss current is-

sues and the future of the industry.

New York’s Waldorf Astoria has the

distinction of having invented ho-

tel room service. Now, just six blocks

away from the Waldorf, another large

Hilton Worldwide hotel, the 1,981-

room New York Hilton-Midtown, has

announced plans to do away with

room service.

The move, taken in response to the

financial drain of operating 24-hour

food and beverage services, has drawn

a range of opinions within the travel

industry at the NYU Conference.

Much of that buzz at the confer-

ence suggested that room service ap-

pears to be increasingly less essential

to both leisure customers and younger

travelers, while becoming a progres-

sively larger financial hit to hoteliers

as labor costs rise. Still, some travel

professionals warned that hotels that

go down this path risk alienating cer-

tain business travelers as well as niche

customers, such as those who come to

New York for live theater.

Hilton, for its part, used the oppor-

tunity to pitch its new grab-and-go

food offering at the midtown Manhat-

tan hotel and made it clear that the de-

cision to cut room service would not

apply chain-wide.

“Each property is unique, and any

such decisions to eliminate room ser-

vice would be made on a property-by-

property basis if we determine that it

would allow us to meet the needs of

our guests more effectively,” Hilton

noted.

Still, the size and location of the ho-

tel, New York’s largest, ensured that

NYU conference attendees would be

quick to weigh in on the benefits and

challenges of full-service hotel opera-

tions in general and room service in

particular.

“I commend Hilton for having the

courage to do that,” said conference

panelist and Ashford Hospitality Trust

CEO Monty Bennett. “The labor costs

are atrocious, and it’s a big money los-

er.” Ashford is a real estate investment

trust that owns hotels under Hyatt and

Marriott’s full-service flagship brands

as well as select-service badges such

as Courtyard by Marriott and Hilton

Garden Inn.

“On the other hand,” Bennett said,

“if you start taking the services away

that make it a full-service hotel, you

slip into another realm.”

Room service is a major compo-

nent of an ancillary-services revenue

stream that has been narrowing in re-

cent years as guests scale back on in-

NYC Room Service Debate Takes Center Stage At Annual NYU Hospitality ConferenceRoom service and food service were at the forefront of last month's 35th Annual New York

University International Hospitality Industry Investment Conference, at the New York

Marriott Marquis.

// NEWS CONFERENCES

The move, taken in response to the financial drain of operating 24-hour food and beverage services, has drawn a range of opinions within the travel industry at the NYU Conference.

“Each property is unique,

and any such decisions

to eliminate room service

would be made on a

property-by-property basis

if we determine that it

would allow us to meet the

needs of our guests more

effectively,” Hilton noted.


room entertainment, telephone use

and parking.

Last year, hotel revenue from items

such as those services and WiFi fell,

while food and beverage revenue was

slightly changed, according to con-

sultant PKF Hospitality. Meanwhile,

revenue derived directly from room

rates rose 4.4% in 2012.

As for food and beverage, many ho-

teliers, especially in the ever-growing

select-service sector, have directed

their efforts toward offerings such

as self-service food “bars” and free

breakfast buffets as a way to cut costs

while luring more guests.

The broader result of that trend is

that investors are funding limited-

services properties more often than

they are investing in their full-service

counterparts.

The number of limited-service ho-

tel rooms in the U.S. is up about 16%

in the past decade, compared with

just a 5.7% increase in rooms at full-

service properties, according to Smith

Travel Research. Meanwhile, smaller

full-service hotels such as boutique

properties have often gone the way

of outsourcing much of the food and

beverage operations altogether while

equipping their hotels with chef-driv-

en restaurants.

The NYU Hospitality Conference

agenda featured general sessions,

workshops, and networking events to

provide data, analysis, perspectives,

insights, and opportunities. Jonathan

M. Tisch, chairman of Loews Hotels

and co-chairman of the Board and

Office of the President of Loews Cor-

poration, served again as Conference

Chair, and NYU-SCPS Tisch Center

Divisional Dean Bjorn Hanson served

as Conference Host.

Conference Chair Jonathan M.

Tisch and the executive planning

committee created a forum with dy-

namic discussions on fundamental

and timely issues. Special program

highlights included: “The Titans of

Real Estate,” which featured panel-

ists Thomas J. Pritzker, chairman,

Hyatt Hotels Corporation and Mort

Zuckerman, chairman and chief ex-

ecutive officer, Boston Properties, Inc

along with moderator Simon Hobbs,

co-anchor of CNBC’s “Squawk on the

Street.”

Top industry executives discussed

leadership and strategy in the annual

“CEOs Check-In” panel. The CEO

line-up includes Stephen P. Joyce,

president and chief executive officer,

Choice Hotels International; Christo-

pher J. Nassetta, president and chief

executive officer, Hilton Worldwide;

Trudy A. Rautio, president and chief

executive officer, Carlson; and W. Ed-

ward Walter, president and chief ex-

ecutive officer, Host Hotels & Resorts.

This panel was moderated by Robert

Boland, J.D., academic chair and clin-

ical associate professor, NYU-SCPS

Tisch Center.

Additionally, highly esteemed

economists Steven Blitz, chief econo-

mist, ITG Investment Research, and

Jason DeSena Trennert, managing

partner, chairman, and chief execu-

tive officer, Strategas Research Part-

ners joined moderator Ron Insana,

CNBC contributor, Insana Informa-

tion Partners, for the annual Econo-

mists' Update presentation.

Established in 1934, NYU-SCPS is

one of NYU’s several degree-grant-

ing schools and colleges, each with a

unique academic profile. The repu-

tation of NYU-SCPS arises from its

place as the NYU home for study

and applied research related to key

knowledge-based industries where

the New York region leads globally.


An agreement between Gov.

Dannel P. Malloy, and the

Democratic majority shifted

about $6 billion, mostly in

health care spending for the poor, from

under the state’s constitutional spend-

ing cap. Unlike the budget that passed

two years ago, the budget does not in-

clude large tax increases, but Republi-

cans still found fault.

“We’re still inching forward,” said

Representative Lawrence F. Cafero Jr.

of Norwalk, the House minority leader.

“We’re putting it together with duct

tape, and Band-Aids, a little spit and

glue.

Malloy had been exploring legalizing

Keno - an electronic game of chance

that other states allow in bars, restau-

rants and Keno parlors - in Decem-

ber 2011 as part of an effort to create a

“more aggressive lottery.”

But by February 2012, Malloy said

he had no intention of proposing Keno

or any other significant expansion of

gambling at that time.

"He is an aggressive person. He be-

lieves that government should be mov-

ing faster and more efficiently," Mal-

loy’s then-senior policy adviser, Roy

Occhiogrosso, said at the time. "I don't

see a connection between that state-

ment and Keno."

In fact, a year earlier the Lottery's

board of directors voted unanimously

for a resolution that "endorses the

Connecticut Lottery Corp.'s effort to

pursue appropriate state approval to

implement Keno."

House Minority Leader Lawrence F.

Cafero Jr., R-Norwalk, said the consid-

eration of Keno was a sign of despera-

tion to balance the budget. “What’s

next, cockfighting?’’ Cafero asked.

Malloy's predecessor, Gov. M. Jodi

Rell, twice proposed launching Keno as

a way to shrink a growing deficit in the

last two years of her tenure, 2009 and

2010.

Her administration estimated the

annual revenue from the game in 2010

at $60 million, which it proposed to

monetize, or borrow against, to im-

mediately raise $400 million. The game

would have been licensed for up to

1,000 bars, restaurants and other ven-

ues.

“So much so, to fill holes we’re relying

on things like keno - things we haven’t

even studied or heard about,” Cafero

said, referring to the budget bill’s au-

thorizing the Connecticut Lottery Cor-

poration to establish a keno game.

Scrambling to find more revenue

to balance the next state budget, Gov.

Dannel P. Malloy’s administration and

Democratic legislative leaders are

considering legalizing Keno, a form of

gambling that could require consent by

the state's two tribal casinos.

Sources close to budget negotiations

said the talks centered on a plan to

raise $30 million to $40 million in new

revenue.

A tentative budget deal struck last

month for the next two fiscal years ran

into trouble when more than 50 Demo-

crats in the House of Representatives

balked at an administration proposal

to raise at least $80 million by auction-

ing the rights to serve certain electric

customers.

The majority leader, Representative

Joseph Aresimowicz of Berlin, said the

two-year, approximately $44 billion

budget represented the key priorities of

the legislature, like major investment

in technology and science at UConn,

continuation of public school reform

and protection of state aid to cities and

towns. The budget attempts to cover a

projected deficit of $2.5 billion.

The bill passed along party lines, 95

to 48, after a five-hour overnight de-

bate that ended shortly after 5 a.m. The

legislature’s minority Republicans, who

did not participate in the budget nego-

tiations, all voted no.

Like their House counterparts, Sen-

ate Republicans will probably criticize

the plan for shifting the $6 billion from

under the cap that has been in place

since 1991, when Connecticut enacted

a tax on personal income.

But Democrats argued that Con-

necticut was one of only a few states

with spending caps that counted fed-

eral Medicaid reimbursements toward

mandatory spending limits, and that

the practice should not crowd out

spending on other programs.

Malloy Budget Okays Keno for Connecticut EateriesA state budget that calls for expanding gambling to bring in more revenue and big spending increases

for science and technology at the University of Connecticut has cleared the House of Representatives and

now heads to the Senate just days before the legislative session ends.

// NEWS BUDGETS

Connecticut Governor Dan Malloy is set to sign legislation that will bring Keno to the State's Restaurants


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This year marks the 10th

anniversary of the Xpress-

nap dispensing system, a

decade that has built the

product into the industry standard.

SCA’s Tork brand celebrated this an-

niversary with a cake-cutting cer-

emony and cupcakes galore from

Sprinkles Cupcakes to satisfy the

sweet tooth of booth visitors during

May’s National Restaurant Associa-

tion Show in Chicago. SCA honored

the Tork Xpressnap 10th anniver-

sary by announcing six winners of

the Xpressnap Signature “Win Win”

promotion. This $50,000 giveaway

proves the company’s success in the

napkin business.

Philadelphia-based SCA sells and

produces the Tork brand of hygienic

products for the foodservice indus-

try, some of which include paper

towels, toilet tissue, soap, napkins,

and industrial and kitchen wipes.

The Xpressnap tabletop dispenser

has appeared on TV’s “The View”

and the full line is ranked as “the

number one napkin dispensing sys-

tem in North America.” SCA’s new-

est addition to the dispenser sys-

tem is the Xpressnap Signature line,

which continues Tork’s guarantee

of dispensing “One Napkin, Every

TimeTM.”

The Tork brand’s ascent to leader-

ship in foodservice napkin dispens-

ing comes from attention to detail.

The strength of Tork’s market share

is based on a diversified marketing

strategy. Tork’s Xpressnap Signature

line – as well as each Xpressnap dis-

penser – offers advertising, waste

reduction, color options, easy refill

and versatile placement.

SCA has been an industry innova-

tor with Xpressnap’s AD-a-Glance

display panels, presenting a market-

ing window of opportunity for busi-

nesses to promote products, boost

the restaurant's brand or sell ad

space. SCA's customers use the AD-

a-Glance feature to promote a wide

range of offerings from restaurant

loyalty rewards to daily specials on

the side panels of Tork dispensers.

The company recently released a

market study with the National Res-

taurant Association to assist their

end-user operators and the distribu-

tors that serve the foodservice indus-

try. Tabletop messages about restau-

rant loyalty programs are the most

successful at increasing repeat visits,

with 72% of patrons saying it was

likely or extremely likely to encour-

age their behavior. Messages about

specials or events are good bets to

inspire repeat business, with 62%

of respondents saying they were ex-

tremely likely/very likely to respond.

Tork makes life that much easier

for business owners to give their

customers what they need in a con-

venient, hygienic and sustainable

way. Tork guarantees 25% reduction

in napkin usage with the line's inno-

vative design. Restaurants promot-

ing this environmental benefit could

benefit from repeated visits for 56%

of respondents, the survey showed.

“Xpressnap dispensers were de-

signed to minimize waste,” noted

Suzanne Cohen, SCA’s Marketing

Director for Foodservice. The “One

Napkin, Every Time” guarantee en-

sures that you will only take one

napkin each time you pull one out,

avoiding grabbing a bulk of napkins

which is then tossed in the trash by

a thoughtless, preoccupied and hun-

ger-crazed consumer.

One-at-a-time dispensing has

stopped billions of napkins from

entering the waste stream. This sus-

tainability feature translates into

substantial savings for restaurant

and foodservice operators. “The dis-

penser’s napkin capacity can also

reduce the labor needed to run your

establishment,” Cohen continued.

Xpressnap dispensers keep labor to

a minimum: high capacity, fewer re-

fills, intuitive opening and loading.

The easy loading system also makes

it simple for any employee to refill.

The real proposition Tork is offer-

ing could help business owners in

many ways. Despite the obvious suc-

cess their product has brought to the

foodservice industry and any busi-

ness owner in North America, SCA

continues to be committed to listen-

ing to its customer base. Today, SCA

has added the latest in social media

tools to listen to the ever-changing

needs of their customer base. The re-

sult of that process will be the Tork

brand maintaining its perch as the

foodservice industry’s go-to source.

SCA’s Tork Brand Celebrates 10th Anniversary of Xpressnap with New Operator Solutions by Christina Lee

Sometimes it’s easy to neglect the “little things” in life. We pass by them everyday; we see them in just

about every fast-food stop on the highway, every college campus, and every corporate cafeteria. The

dispensing of napkins today has evolved into a key decision for the Metro NYC area foodservice operator.

// NEWS ANNIVERSARY

Philadelphia based SCA Tork sells and produces hygienic products for the Food Service Industry, some of which include dispensers, paper towels, toilet tissue, soap, napkins, and industrial and kitchen wipes.


"It’s a noble goal—but

it’s not an accurate de-

scription of what ROC

is or what it does. The

truth about ROC is

best expressed by another quote by

Ms. Jayaraman that directly refutes

her claims in this magazine—name-

ly, that ROC’s goal is “to organize the

99 percent of the [restaurant] indus-

try that doesn’t have a union.”

“It accomplishes this goal thanks

to its clever use of a legal loophole

known as the “worker center.” By le-

gally registering as a 501(c)(3) non-

profit charity, ROC has been able to

undertake typical labor union cam-

paigns without falling under the

purview of federal labor law—even

though it was founded by labor union

HERE in 2002. ROC also spends a

tremendous amount of time lobby-

ing for the same policies that unions

support, while failing to notify the IRS

of their activities. (Something we’ve

asked the IRS to investigate.)”

“But its protests and anti-res-

taurant actions don’t exactly come

across as non-union activities. ROC

has made a national name for itself

thanks to an unwavering commit-

ment to harming local eateries and

national chain restaurants through

protests and shakedowns.”

“Just ask the restaurant where ROC

protesters used a 12-foot inflatable

cockroach to scare off patrons, or the

eatery where they verbally assaulted

patrons and took pictures of diners

through the window in an attempt to

scare them from ever returning. In

fact, ROC’s tactics have been so dis-

ruptive that restaurant employees

have actually staged counter-protests

to show that ROC doesn’t speak for

them at all.”

“And it’s a good thing ROC doesn’t

speak for them—or run their restau-

rants. ROC’s own attempt at showing

the rest of the industry how to take

the “high road” has been an unmiti-

gated failure.”

“ROC founded the COLORS res-

taurant in the mid-2000s as a “new

type of restaurant” where “workers

are owners” and “stress is kept at a

minimum.” Yet COLORS has strug-

gled financially from the start. Debt,

unpaid rent, and tax warrants filed

by the New York State Department of

Taxation and Finance were all part of

the day-to-day of COLORS’ existence,

as were the violations of health and

safety regulations including “evi-

dence of mice or live mice” in food

prep or dining areas,” according to

Paranzino.

“COLORS' financial failure demon-

strates that the business model ROC

demands of other restaurants is actu-

ally infeasible. And its narrative that

restaurant employees are systemati-

cally mistreated by their employers

is similarly suspect. In fact, the New

York Post reports that ROC has been

sued by its own employees, who say

the organization is "guilty of those

very abuses" it accuses other em-

ployers of instigating. It’s a fun bit of

irony for a group like ROC that often

lectures restaurant owners on how to

run their businesses.”

“Taken together, this evidence

shows just how different ROC’s rheto-

ric is from its actions. It’s something

to remember the next time you hear

about ROC’s “commitment to jus-

tice” or its “fight for the high road.”

That’s why consumers, the media,

and the lawmakers who listen to ROC

should take the group’s claims with a

grain of salt—if not the whole shaker.”

Mike Paranzino is communica-tions director for ROC Exposed, which is supported by a coalition of restau-rant workers, employers and citizens concerned about ROC’s campaigns against America’s restaurants.

The Truth About Restaurant Opportunities Center by Mike Paranzino

Mike’s dissenting view point about ROC United called ROC Exposed and their efforts. “Earlier this year,

the Restaurant Opportunities Center’s (ROC) co-founder, Saru Jayaraman, argued in this publication

that her organization exists solely to improve wages and working conditions.”

// VIEWPOINT ROC'S DIRTY DISHES

Mike Paranzino has another viewpoint on Saru Jaraman's quotes in Total Food Service's March 2013 Issue

“Taken together, this evidence shows just how

different ROC’s rhetoric is from its actions. It’s

something to remember the next time you hear

about ROC’s “commitment to justice” or its “fight for

the high road,” noted Mike Paranzino.


Color is a great way to send

a subconscious message

to your customers. For

example, when everyone

thinks of McDonald’s, the bright yel-

low arch and cheery red background

comes to mind. Both red and yellow

are very warm, stimulating colors as-

sociated with happiness. These col-

ors are so stimulating to the human

eye that it can actually cause diners

to eat faster, which means that fast

food restaurants like McDonald’s can

serve more customers.

McDonald’s didn’t just choose

those colors by accident; their mar-

keting department probably did

careful research to find the best

color to promote their brand. Before

opening a restaurant, you need to

consider the colors you want to use

for everything from the walls to your

business cards. It may seem like a

trivial task, but color is an extremely

important marketing tool.

Warm, bright colors like red and

yellow are visually exciting, but it

can also overwhelm customers and

cause them to rush through their

meal. Orange, while still a warm

color, is a happy medium between

the two. If you’re looking to create a

more relaxing environment, pastels

or neutrals are the way to go. Pastel

colors are a great way to introduce

hints of brighter colors (think pink

instead of red; or pale yellow instead

of neon) without having their nega-

tive effects. Brown and grey are great

neutrals to create a calming environ-

ment and depending on the shade,

they can create a more feminine or

masculine feel to go along with the

theme of your restaurant. Purple is

another great color; we associate it

with knowledge, royalty, and luxury,

which makes it a great choice if you

have a more high end restaurant. Or,

if you want to create a fun, youthful

vibe, a bright purple will be very ap-

pealing.

One of the most popular favorite

colors to have is blue. While blue

may appeal to you personally, it may

not be the best choice for your res-

taurant. This color symbolizes seren-

ity and intelligence, but studies have

found that it can also suppress ap-

petite! Hints of blue can accent the

environment nicely, but blue plates

or blue walls could cause a decrease

in your sales. Be cautious with green

as well; it’s obviously an earthy color

and is very calming, but it has its

cons! Green can sometimes remind

people of moldy or spoiled food, so

it’s best to use it sparingly. Black is

another color that needs to be used

with caution. It can be seen as ele-

gant, seductive and mysterious, or it

can be seen as authoritative, serious

and in Western cultures we associate

it with death. If you want to create

a more upscale feeling, you can use

black as an accent, just don’t over-

whelm your customers with it.

Ola Ayeni is the founder of Din-

ing Dialog and myeateria.com.

eateria™is a whole new way for

restaurant, food, and hospital-

ity businesses to interact with their

customers based on their on-the-go

lifestyle. eateria™utilizes the best

combination of email, social media

and text message marketing. For

restaurant marketing tips, visit our

eateria™blog at eateria.org/blog/.

Do Colors Affect Restaurant Marketing & Branding?Color most definitely has an impact on the success of a restaurant. We live in a world

filled with color; it impacts us emotionally and mentally.

// RESTAURANT MARKETING

Ola Ayeni, Founder of Dining Dialog & myeateria.com

[email protected]

WITH OLA AYENI

Before opening a restaurant, you need to

consider the colors you want to use for

everything from the walls to your business

cards. It may seem like a trivial task, but color

is an extremely important marketing tool.


ing in Union Beach, food pantry re-

plenishment, local churches in need

of improved capacity to expand relief

services, and furniture and appliance

replacement for low income storm vic-

tims," added Christie. "While this closes

out our current grant cycle, we will be

making additional grant announce-

ments in the coming weeks. Simply put,

we will be here for the long-term and

will keep working to raise funding and

awareness as long as people need help."

"We are thrilled with Mrs. Christie's

work and the support of Coca Cola and

American Express to make this a real-

ity," noted NJRA president Marilou Hal-

verson.

Dine Out Day, from page 6Ellinger, from page 30

progressive.

When is it time for a food service op-erator to go in-house with their bak-ing/pastry operation versus outside sourcing?Right away. What would make some-

one go to your restaurant over some-

one else’s? Why buy a frozen cake?

Why not have a pastry program?

Sometimes restaurants don’t have the

skill level to do that.

Chefs don’t bake and they don’t like

to weigh things and don’t want to.

But you can profit off this. You can

research and make a signature des-

sert. You must always be learning,

new things happen all the time. When

I hear someone say they know every-

thing, they are wrong.

As you look at how pastry profession-als approach to build out of their pas-try suites and kitchen, are there key pieces of equipment like Irinox etc. that can make life easier?Yes,the Irinox blast freezer is an amaz-

ing piece of equipment. The blast

freezer is useful in many applications

in ice cream, baking and culinary

uses. When in production the faster

you can freeze an item the faster one

can complete the task at hand. There

is so much you can do with very little

training. That’s what my school is

about. It is recreational, and you can

use my classes as a restaurant owner

or anyone. It isn’t eight hours a day

five days a week; it’s much less of a

commitment but still a place to learn.

Anything else to add? Words of Wis-dom?I have achieved so much good luck,

great things in my career that I am so

fortunate for. I was head judge at the

World National Pastry Champion-

ship for three years. The only Ameri-

can ever to do that. I just want to say,

I didn’t do it alone. If you are nice and

give back, you will succeed and it will

get back to you but if you are mean

and not nice you will not. None of us

does it alone, it is networking, help-

ing people out and Albert Kumin also

taught me that. It takes less time and

effort to be nice. When I see someone

cocky I want to be the “Albert Kumin”

to him or her and show them how to

be humble.

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


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cialites, young professionals, chefs

and restaurateurs were in attendance

for live music, dancing, and spectac-

ular cuisine.

Nick Valenti, CEO of Patina Restau-

rant Group, was the evening’s Grand

Host. The event was chaired by Ni-

nah & Michael Lynne; Laura & John

Pomerantz; Randi & Dennis Riese;

and Lizzie & Jonathan Tisch. With the

help of Beverage Chair Audrey Saun-

ders (Owner, The Pegu Club) and

Wine Chair Daniel Johnnes (Wine

Director, The Dinex Group), the event

also featured signature cocktails from

top spirit sponsors and stellar wines

from notable wineries.

Official sponsors of Citymeals-on-

Wheels are American Airlines and

FIJI Water. Other sponsors included:

Absolut Elyx, ARC, Bedell Cellars,

Bernardaud, Cognac Pierre Ferrand,

Duane Reade Charitable Foundation,

Lexus, Luxury Worldwide Transporta-

tion, The M.O. & M.E. Hoffman Foun-

dation, Pegu Club, Plymouth Gin,

Riese Restaurants, Rockwell Group,

Saks Fifth Avenue, Travelers, UNI-

MAC Graphics and Zacapa Rum.

Participating chefs included:

New York Chefs:Jarett Appell, Stella 34 Trattoria; Jona-

than Benno & Richard Capizzi, Lin-

coln Ristorante; Matteo Bergamini,

SD26 Restaurant & WineBar; Daniel

Boulud & Jean-François Bruel, DAN-

IEL; Franck Deletrain, Brasserie 8 1/2

Chris DeLuna, La Fonda del Sol; Marc

Forgione, Marc Forgione/American

Cut; Yuhi Fujinaga & Michael Gabriel,

The Sea Grill; Craig Koketsu, Quality

Italian; Nobu Matsuhisa, Nobu; Jere-

my McMillan, Farmhouse at Bedford

Post; Charlie Palmer, Pierre Poulin

& Adam Bordonaro; Charlie Palmer

Group/Aureole/Astra; Alfred Por-

tale, Gotham Bar and Grill; Antonio

Prontelli & Juan Branez, Rock Center

Café/Cucina & Co.; Lauren Resler &

Alex Stupak, Empellón; Bill Telepan,

Telepan; Christina Tosi, Momofuku

Milk Bar; Silvana Vivoli, Vivoli Il Ge-

lato and Jean-Georges Vongerichten,

Jean-Georges.

California Chefs Included:Stuart Brioza & Nicole Krasinski,

State Bird Provisions; Scott Conant,

Scarpetta Beverly Hills; Celestino

Drago, Drago Centro; Jason Fox,

Commonwealth; Casey Lane, The

Tasting Kitchen/The Parish; Thomas

McNaughton, central kitchen; Mi-

chael Mina, MICHAEL MINA; Dahlia

Narvaez & Nancy Silverton, Mozza;

Melissa Perello, Frances; Sarah &

Evan Rich, Rich Table; Joachim Spli-

chal, Patina Restaurant; Michael

Tusk, Quince Restaurant/COTOGNA;

Michael Voltaggio, ink./ink.sack and

Sang Yoon, Father’s Office/Lukshon/

Helms Bakery.

Founded in 1981, Citymeals-on-

Wheels is a not-for-profit organiza-

tion that raises private funds to pre-

pare and deliver weekend, holiday

and emergency meals to the home-

bound elderly throughout the bor-

oughs of New York City. Last year,

Citymeals underwrote the prepara-

tion and delivery of nearly 2 million

meals to 17,000 aged New Yorkers.

One hundred percent of donations

from the public to Citymeals goes to-

ward the preparation and delivery of

meals for homebound elderly.

Foam, from page 3Rumble, from page 4

Michael F. Nozzolio and Assembly Mi-

nority Leader Brian Kolb, have already

voiced their concerns, asking the Ad-

ministration and City Council to re-

think a potential ban. These officials

have highlighted the negative impacts

of a ban on their local businesses and

on the 1,200 polystyrene jobs in New

York State.

"A ban in New York City would have

an immediate and dire effect on the

in-state businesses that supply New

York City restaurants and food service

establishments with these contain-

ers," said Senator Nozzolio. "This ban

will destroy jobs and do nothing to re-

duce waste. I urge the Mayor and the

City Council to explore the option of

recycling instead of a ban."

"This proposal will have adverse im-

pacts that will be felt far outside New

York City. A ban on these containers

is expensive and will result in the loss

of jobs across the state," Assembly Mi-

nority Leader Brian Kolb said. "This is

bad for business, bad for communities

and bad for New York."

Founded in 1981, Citymeals-

on-Wheels is a not-for-profit

organization that raises

private funds to prepare and

deliver weekend, holiday

and emergency meals to

the homebound elderly

throughout the boroughs of

New York City.


CallVicRose:732-864-2220

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