Total Food Service November 2011

November 2011 • Total Food Service • www.totalfood.com • 1

Pg. 36 // IHMRS Pre-Show Coverage

Pg. 66 // Meet The Newsmaker: Christopher Hermanns

Pg. 70 // Monthly Drink Mixes from Warren Bobrow

Metro New York’s Foodservice Newspaper • November 2011 • Vol. 21 • No. 6

Michael Speller,Resorts World New York Casino

Q&APAGE

28

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2 • November 2011 • Total Food Service • www.totalfood.com

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Richard Grausman, Founder,

Chairman and former President of

Careers through Culinary Arts Pro-

gram (C-CAP), a pioneer and nation-

al leader in providing culinary career

opportunities and scholarships to

underserved high school students,

has announced that the organization

has named Susan Robbins as its new

President.

“The Board and staff of C-CAP are

very excited about having Susan Rob-

bins as our new President,” said C-

CAP’s Vice Chairman, Tim Zagat, Co-

Founder, Co-Chair and CEO of Zagat

Enterprises. “The Board has selected

a talented, dynamic individual with a

diverse background in management,

mission-driven organizations, educa-

tion and the culinary arts. Susan’s

leadership and fundraising skills,

coupled with her passion and com-

mitment to helping others, make her

an ideal choice to help lead C-CAP

into the future,” said Grausman who

will remain as Chairman and stay ac-

tively involved with C-CAP, focusing

his attention on areas and initiatives

of particular interest such as Curricu-

Manhattan Based C-CAP Names Robbins To Prexy Post

// NEWS LEADERSHIP

continued on page 99

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Main Office: 282 Railroad AvenueGreenwich, CT 06830

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Creative Director: Ross Moody

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

Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Avenue, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2011 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

An edited exhibit division of state-

ment-making products for hotel, re-

sort and casino food and beverage

operations will debut at the 2011 In-

ternational Hotel, Motel + Restaurant

Show® (IHMRS), November 12-15, at

New York City’s Jacob K. Javits Con-

vention Center. The Hotel F&B Zone

will feature manufacturers and dis-

tributors of bar equipment; beer, wine

and spirits; software and technology;

buffet ware and catering accessories;

and specialty food and beverages.

“The Hotel F&B Zone was created

to accommodate the sourcing needs

of food and beverage executives from

across the country who attend the

IHMRS annually, offering them a de-

fined, exclusive area in which to shop

for products,” said Lynn White, show

manager. “This includes executives

from casinos, hotels, military lodging,

and resorts.”

Educational programming specific

to the evolving hotel food and bever-

IHMRS To Debut New Hotel F&B Zone At November EventHotel F&B Education to Complement New Division

// NEWS EVENTS


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H otel Williamsburg’s goal is to

spark a new era of Brooklyn

luxury and will cater to a crowd

of tastemakers, VIPs and locals alike.

Designed by Studio Gaia and architect

Gene Kaufman, Hotel Williamsburg

will incorporate a veritable ‘dream

team’ of local Brooklyn purveyors in its

amenities line, including chocolatiers,

cheesemongers and designers.

Located just off McCarren Park, the

hotel features a 100-seat restaurant and

a rooftop bar with views of the Man-

hattan skyline. The hotel’s approach to

food service has attracted much atten-

tion. Last fall, the team from the hotel

hinted that it was going to serve street

food from around the world, and in

January, a Craigslist posting said they

were looking for a chef to cook food

with a “Brooklyn touch.”

That strategy has resulted in a res-

taurant that will be called Pillar &

Plough, with Andrés Grundy, a former

chef de cuisine at L’Atelier de Joël Ro-

buchon, will be manning the stove.

The menu will feature fancy tater tots,

whole suckling pigs, and prime beef, to

share. Curiously, the chefs will also run

the food to the tables.

“Our goal is a main dining room

that will be high-end but an unpreten-

tious eatery where both neighbors and

visitors alike will want to dine on great

food and drink and relax, not just once

or twice a year, but night after night,”

Grundy explained. “We want to create

a New York City restaurant that brings

the spirit of the fresh food markets of

Europe and America to the table while

still keeping that special Brooklyn

touch.”

The hotel will also feature magnums

of Brooklyn Brew at the Watering Tower

Rooftop Bar, coffee from “the oldest

family-owned artisan coffee roaster”

in New York at the lobby cafe spiked

punch at the “Swim Club,” as well as

Old School Meets New School As Hotel Williamsburg Opens In BrooklynHotel Williamsburg, the first property of its kind in Brooklyn, New York will open this month.

Williamsburg already blends ‘old-school’ Brooklyn grit with ‘new-school’ luxury, yet it’s rare that

a property that currently exists in Williamsburg embodies both qualities, certainly not a hotel.

// NEWS RESTAURANTS

A digital rendering of the finished Hotel Williamsburg


“Toby Maloney’s Artisan Cocktails at

the Classic Cocktail Lounge.”

Additional property stand-outs in-

clude a roof top bar with tri-borough

views of Manhattan, Brooklyn, and

Queens; an outdoor pool/bar for ho-

tel guests with an option for seasonal

membership for non-guests; a restau-

rant serving “urban rustic” fare with

a NYC chef at the helm; and bespoke

cocktails by Alchemy Consulting.

The hotel will seek to execute its sig-

nature look with a long-term partner-

ship with Brooklyn Industries to outfit

all workers in limited edition apparel.

The first uniform capsule features a

blue and grey color palette, lush with

signature Brooklyn Industries women’s

dresses, men’s transitional weather

blazers and an array of dress pants and

casual shorts. The hotel’s uniform col-

lections will be updated two to three

times a year.

“We want to create a New York City restaurant

that brings the spirit of the fresh food markets

of Europe and America to the table while still

keeping that special Brooklyn touch.”

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Over the three-day period 3,000

savory chefs, pastry chefs, restaurant

managers, sommeliers and other in-

dustry professionals gathered at The

Park Avenue Armory for the confer-

ence packed with demonstrations,

workshops, panels and seminars on

current industry topics. This year’s

theme, “the sixth sense,” explored the

role of intuition, emotion and experi-

ence in dining.

Over the three days, at least 90 ICE

students, 10 ICE Chef Instructors and

15 ICE staff members participated in

the conference. ICE President Rick

Smilow commented, “I’d be hard

pressed to think of any other multi-

day food event in New York City that

has engaged so wide a swath of ICE’s

constituents, from students and Chef

Instructors, to alumni and staff.”

One of the highlights of the con-

gress was the series of in-depth work-

shops with famed chefs from across

the world demonstrating their unique

techniques, recipes or approach to

cuisine. ICE Chef Instructors Chris

Gesualdi, Gerri Sarnataro, Erica

Wides, Sabrina Sexton, Ted Siegel,

James Briscione, Michelle Tampakis,

Chad Pagano and Hervé Riou all act-

ed as workshop coordinators working

closely with chefs in the weeks before

the congress to develop and prepare

for 25 hands-on workshops on top-

ics centered around this year’s theme.

For example,

• Chef Briscione worked closely

with Laurent Gras on a workshop

titled “Old World Modernism

with Sous Vide” to prepare a Rack

of Australian Lamb with Coffee,

Whisky and Lettuce.

• Chef Pagano and Philip Speer pre-

pared Tobacco Cream with Scotch

Gel, Maple Budino, Candied Pe-

cans and Huckleberry Coulis for a

workshop called “Tasting Nostal-

gia: The Sixth Sense Ingredient.”

• For a workshop on “Harnessing

Rot and Other Secrets of L’Air du

Temps” Chef Wides worked with

Sanghoon Degeimbre to prepare

Ton Rouge: Tribute Through Ab-

sence with the Color of Urgency

— a dish made with beets, dried

anchovies and kimchi.

• Chef Tampakis worked with cel-

ebrated pastry chef Pierre Herme

to help guests learn from the mas-

ter and prepare some of his world-

famous macarons — pea and mint

in this case.

On the main stage, ICE students,

chefs and staff were able to attend

unique, inspiring demonstrations

and lectures from some of the indus-

try’s leading professionals including

Grant Achatz of Alinea and Next in

Chicago, Elizabeth Falkner of Orson ICE Students hanging out at the show

ICE Students, Instructors & Staff Participate In Sixth Annual StarChefs International Chefs CongressThe Institute of Culinary Education (ICE) was the official school partner at StarChefs.com’s sixth annual International Chefs Congress held October 2 through October 4, 2011.

// NEWS EVENTS

“I’d be hard pressed to think of any other multiday food event in New York City that has engaged so wide a swath of ICE’s constituents, from students and Chef Instructors, to alumni and staff.”


in San Francisco and Kim Severson

of The New York Times. Famed Paris

pastry chef Pierre Hermé gave a pre-

sentation called “Emotions to Share:

A Total Immersion in Sensations in

Pleasure” during which he prepared

two desserts assembled in a serving

dish and designed to be experiential

when eaten. ICE Center for Food Me-

dia Director Anne E. McBride acted

as a translator for Hermé, helping to

interpret both his main stage dem-

onstration and interactive workshop

into English from French.

Chef Tampakis lent her expertise

and experience as a pastry chef liv-

ing with celiac disease to a business

seminar titled “Real Food for Health:

Feeding Guests on Restrictive Di-

ets.” Also on the panel were blogger

Shauna Ahern and her husband Dan-

iel Ahern of Gluten Free Girl and the

Chef as well as Abe & Arthur’s chef

Franklin Becker whose son has a re-

stricted diet due to autism.

ICE alumni were also involved in

many events throughout the three-

day congress. ICE culinary arts alum

Tim Healea from Little T American

Baker in Portland, Oregon gave a

workshop titled “Le Pain Non-Quoti-

dien” where he walked the attendees

through both the basics and com-

plexities of bread making as he dem-

onstrated his recipe for Pretzel Rolls.

Fellow culinary alum Missy Robbins

of A Voce in New York City was one of

the six host chefs who cooked for the

opening night reception at The Grand

Hyatt. And another alum, pastry chef

Claudia Fleming was a judge in the

second annual StarChefs.com Inter-

national Pastry Competition pitting

upcoming pastry chefs in a series of

challenges over the three days.

For all of the events at the congress,

ICE Director of Student Affairs Andy

Gold coordinated an energetic team

of over 90 ICE student volunteers who

worked shifts from the early morning

into the evening. Students could be

seen helping in the workshops or on

the main stage, cooking and prepping

at evening events, and all of the other

Chef Michael Lomanco of Porter House NY, StarChefs’ Antoinette Bruno, the legendary

Daniel Boulud and Wil Chizmar of StarChefs.


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The rocker makes it clear that his

wife and his new establishment is not

a soup kitchen, but a place for people

who need a meal to volunteer in lieu

of payment. Customers who can af-

ford to donate a few dollars can leave

a donation for their meal.

“With the economic downturn, one

of the things I noticed was that dispos-

able income was one of the first things

that went,” Bon Jovi said. “Dining out,

the family going out to a restaurant,

mom not having to cook, dad not hav-

ing to clean up - a lot of memories

were made around restaurant tables.”

There’s no question that the time

for healthy alternatives to fast food

has also come, and to this need the JBJ

Soul Kitchen promises to deliver. Bon

Jovi’s personal chef, Zeet Peabody,

supervises the kitchen, and all food

comes exclusively from organic gar-

dens and Whole Foods.

“When I learned that one in six peo-

ple in this country goes to bed hungry,

I thought this was the next phase of

the (Jon Bon Jovi Soul Foundation’s)

work,” he added. The Jon Bon Jovi Soul

Foundation was started by Bon Jovi

and Craig A. Spencer, who were co-

owners of the Philadelphia Soul Arena

Football League. The organization was

initially called the Philadelphia Soul

Charitable Foundation, but the name

was later changed as their work spread

to different communities.

The Red Bank, N.J.-based restaurant

served crusted catfish with red beans

and rice, grilled chicken breast with

homemade basil mayo and rice pilaf,

and grilled salmon with soul season-

ings, sweet potato mash and sauteed

greens during the Oct. 19 opening.

“This is not a soup kitchen,” he said.

“You can come here with the dignity

of linens and silver, and you’re served

a healthy, nutritious meal. This is not

burgers and fries.”

For those who can’t afford to pay for

a meal, The Soul Kitchen asks that you

volunteer at the restaurant washing

dishes, busing tables or working in the

kitchen. You can also spend some time

with the Lunch Break organization or

the local food bank. After working, you

are given a voucher for a free meal at

The Soul Kitchen.

You might even catch Bon Jovi him-

self helping out behind the scenes.

“Last month, I was at the White House,

serving on the Council for Communi-

ty Solutions, got on a train, changed

in the bathroom and got here in time to

wash dishes Friday night,” he said “I’m the

dishwasher, for real. I can’t cook a lick.”

Envelopes are placed on the table

for those who can afford to pay. Pa-

trons are encouraged to leave what

they can afford and feel is appropriate

for the meal.

“There’s no prices on our menu, so

if you want to come and you want to

make a difference, leave a $20 in the

envelope on the table,” Bon Jovi ex-

plained.

Rock Star Bon Jovi Debuts Jersey Eatery With Social ConsciousnessJon Bon Jovi is trying to get rid of the negative stigma of getting a charitable free meal with

his experimental new restaurant, The Soul Kitchen.

// NEWS RESTAURANTS

“This is not a soup kitchen... You can come here with the dignity of linens and silver, and you’re served a healthy, nutritious meal.”


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Notable Industry Suppliers Return To IHMRS 2011 After Absence

SCOOP notes that The Internation-al Hotel, Motel + Restaurant Show® (IHMRS) will welcome the return of

several key industry suppliers to the

2011 market, demonstrating optimism

for new business opportunities in 2012

and beyond. More than 700 indus-

try suppliers will connect with some

30,000-power buyers, November 12-15, at New York City’s Jacob K. Javits Convention Center. Among those

returning after a brief absence are Ce-tis, Inc. (telephones & high speed in-

ternet), Chef Works (uniforms), Crocs

(footwear), Dinex (foodservice equip-

ment), DirectTV (guestroom technol-

ogy), Electrolux Major Appliances – North America (appliances), GE® Zoneline® (air conditioners), Groen (foodservice equipment), IMC Teddy (foodservice equipment), Innovative Hospitality Concepts (minibars, safes

and accessories), Lather (spa-quality

amenities), Mark David Kohler Inte-riors Hospitality (furniture), Randell (foodservice equipment), Sanford Business-to-Business Newell Rubber-maid (guestroom amenities), and Torn Ranch (gourmet minibar and amenity

products). “Such companies return-

ing to the IHMRS after an absence is

a clear demonstration of confidence

in the marketplace,” said Lynn White, IHMRS show manager. “We’re pleased

the IHMRS continues to serve as the

catalyst for new and renewed busi-

ness opportunities across all product

categories in the hospitality arena.”

The 96th annual International Hotel, Motel + Restaurant Show will run Sat-urday, November 12, through Tues-day, November 15, 2011, at New York City’s Jacob K. Javits Convention Cen-ter. Following a full day of conference

and networking activities on Saturday, November 12, the IHMRS will feature

three full days of exhibits from Sunday,

November 13, through Tuesday, No-vember 15.

The market presents some 700 hospitality industry suppliers and attracts 30,000 in total trade atten-dance. IHMRS is co-located with Bou-tique Design New York (BDNY), fea-

turing more than 200 interior product manufacturers of high-end, unique

and innovative design products for

hospitality.

For IHMRS exhibitor information, contact

Lynn White, show manager, at GLM, 1133

Westchester Avenue, White Plains, NY 10604-

3547. Telephone (914) 421-3249. Fax (914)

948-6197. E-mail lynn_white@glmshows.

com. For attendee information, contact GLM

Customer Relations at (914) 421-3237, or by

email, at customer_relations@glmshows.

com. Additional information and registra-

tion is available online, at www.ihmrs.com.

New York City Is Launched For Starbucks

SCOOP hears that there is no silver

bullet on Starbucks Coffee Co.’s years-

long journey to find a widespread

way to recycle all of those disposable

cups the company dispenses each

year. The Seattle-based Coffee Com-pany has been eyeing a 2015 target of

finding a way to recycle its paper cups,

a goal that’s complicated by the cups’

polyethylene liner. With that in mind,

the company convened what it called

its third annual “cup summit” at the

Massachusetts Institute of Technol-ogy, a gathering that brought together

more than 100 stakeholders interested

in finding a solution. The summit at-

tracted Starbucks competitors such as

Tim Hortons and McDonald’s, as well

as companies along the cup supply

chain, Action Carting Environmental Services, Inc., a solid waste manage-

ment company that handles used cups

collectedly through a pilot recycling ef-

fort in New York City, even was there.

“Our goal is by 2015 every cup out there

that is generated is recycled. When we

talk about recycling, for us, it really

means that you as a customer or you

as a stakeholder, when you are done

enjoying this great beverage, wherever

you may happened to be, whether it’s

in your home, whether it’s in one of

our Starbucks stores, whether it’s in

your office or even in a public space or

a park, that you have the opportunity

at that place to recycle your cup,” Jim

Hanna, director of environmental im-

pact for Starbucks.

Eateries Expand NYC’s Koreatown

SCOOP sees that a neon-lit strip of

32nd Street dotted with karaoke bars

and greasy, all-night restaurants is, in-

congruously, one of the priciest retail

strips in the city. Now fierce demand

for locations in the core of Manhat-

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


tan’s Koreatown on 32nd Street be-

tween Broadway and Fifth Avenue has prompted restaurants to breach

the boundary of Fifth Avenue for the

first time in decades in search of more

affordable space. Several Korean res-

taurants have opened on Fifth Avenue

in recent months, with another, Dong Chun Hong, set to open by the end of

this month.

Hot Dog War Détente At Manhattan’s Met

SCOOP notes that in the continuing

hot-dog wars in front of the Metropoli-tan Museum of Art, the military men

have returned to the sidewalk. Arman-do Crescenzi and Harold Dalton, both

former soldiers, now hold a position

on the museum’s plaza, brandishing

veterans’ vending permits that they say

give them the right to sell hot dogs to

the throngs of hungry tourists and visi-

tors in front of the museum’s entrance.

Their arrival has upset a peaceful pe-

riod there during which three other

vendors operated in relative harmony;

hot-dog cart, a gourmet pretzel stand

and an upscale seller of cupcakes and

milkshakes. The pretzel and cupcake

carts both pay the city about $100,000

per year to operate there, but the hot-

dog operator pays nothing. He is a for-

mer marine, Dan Rossi, who invokes

a 19th-century state law that allows

disabled veterans to sell in some areas

of the city without having to pay. Since

2007, Mr. Rossi has been battling city

authorities and clinging to a spot di-

rectly in front of the museum steps at

Fifth Avenue and 82nd Street. It is re-

garded as perhaps the most lucrative

location for selling hot dogs in Manhat-

tan and is so coveted that the city once

charged more than $500,000 a year for

vending rights there. But now Mr. Cres-

cenzi and Mr. Dalton have arrived and

set up on either side of the broad steps.

The new carts are frustrating museum

and city officials, and creating bicker-

ing among the vendors. Anyone asked

to enforce the law says they don’t want

to be the one who kicks a veteran out.

Vegas Nightlife King To ‘Revel’ In Jersey

SCOOP says the biggest nightlife

operator in Las Vegas is coming to At-

lantic City. Angel Management Group, which runs PURE Nightclub and the

Venus Pool Club at Caesars Palace in Vegas, will operate the entertainment

venues at Revel’s $2.4 billion, Atlantic City mega-casino and resort slated to

open in May. It will be the first project

in the Northeast for AMG, which oper-

ates 15 properties in Vegas. The Revel

project includes a 47-story, 6.3 million-

square-foot resort with more than 50

dining, retail, spa and theater con-

cepts, along with multiple clubs and

bars. The complex will include at least

a dozen destination restaurants that

will showcase “Iron Chef” celebrities. Jonathan Segal, founder of the ONE Group, is also rumored to be opening

a more competitively priced version of

his upscale, celebrity STK steakhouse

brand, with about 200 seats. What’s

more the resort will include a four-

story, 38,000-square-foot nightclub in a

tower that overlooks the ocean.

NYC Chef and Restaurateur Frank Falcinelli Returns To CIA To Deliver Graduation Address

SCOOP sees that the man whose

meatballs are considered the best in

New York City recently returned to his

alma mater as the commencement

speaker at The Culinary Institute of America (CIA). Frank Falcinelli is co-

chef and co-owner of six restaurants

and a catering business in Brooklyn

and Manhattan, including Frankies Spuntino, cited by New York magazine in 2010 as having the best meatballs in

the city. “The path you’re about to em-

bark on is one of the most fun, most

exciting, and most rewarding a person

could choose,” Falcinelli told 64 recipi-

ents of associate degrees in culinary

arts and baking and pastry arts. “You’ll

get to take chances and push limits and

expand people’s horizons. You’ll get to

do what you love to do and share it with

other people.” The 1986 CIA graduate

has helped make Brooklyn a dining

destination with Frankies Spuntino, Prime Meats, and Café Pedlar in that

borough, along with three more restau-

rants in Manhattan. Falcinelli noted

that the culinary landscape is chang-

ing with everything from food trucks to

farm-to-table and hoof-to-tail move-

ments.

Master Fire Brings Fire Prevention Solutions To East Side

SCOOP kudos to Master Fire led by

Peter Martinez for coming to the

rescue of The Smith on the East Side.

Martinez and Co. were able to work

through construction and code

challenges to get the new outpost of a

very successful East Village operation

open on time. The comfort food/bistro

spot opened last month in a gigantic

new space complete with subway tiles,

liquor walls, and a shoeshine in the bathroom. With seating for almost 200

the owners must be confident the

Midtown lunch and after work hordes

will flock to the place. One of the key

elements of the Martinez Installation

was an innovative airflow system on

the roof of the building.

(L to R) Nick Thatos of the Lucos Group. Peter and Justin Martinez of Master Fire and

Lucos Gabriel Luci celebrated the completion of The Smith on the East Side.

Frank Falcinelli, left, & Frank Castronovo.


John Stage, the owner, said

he signed a 20-year lease last

month with Harbor Point de-

veloper Building and Land

Technology to occupy 7,500 square

feet of ground floor retail space at 845

Canal St. In addition to the redevelop-

ing neighborhood’s energy, Stage said

he fell in the love with the building. It

is one of the original Yale & Towne fac-

tory structures and home to the Lofts

Artists Association. “I just really love

the momentum and what’s happening

over there,” he said of Harbor Point. “I

think we will be a really nice addition.”

Originally based in Syracuse, N.Y.,

Dinosaur Announces Plans For Stamford South End Expansion Following weeks of rumors, Dinosaur Bar-B-Que, a popular restaurant in New York, announced last

month that it plans to open a branch in the South End in Stamford, CT next year.

// NEWS RESTAURANTS

“At Dinosaur Bar-B-Que, fresh,

homemade, and high quality

aren’t just catchwords; they’re

our foundation.”



Dinosaur is known for serving up

southern-style barbecue in a family-

friendly biker bar atmosphere. The

restaurant’s nearest outpost to Stam-

ford is in Harlem, where it is located

near Fairway Market. It has two other

branches, in Rochester and Troy, N.Y.

John Freeman, spokesperson for

BLT, called Dinosaur “an exciting res-

taurant” that would “bring great food

and entertainment to Harbor Point.”

Dinosaur represents the latest retailer

to join the South End development.

Founder John Stage began Dino-

saur Bar-B-Que with two partners as

a mobile concession unit in 1983 with

a 55-gallon drum cut in half. The idea

was hatched at the Harley Rendez-

vous, a massive motorcycle gathering

near Albany, NY because they believed

that bikers deserve a good plate of

food. For five years the road was their

home, doing motorcycle shows, fairs,

and festivals throughout the North-

east. Burned out from life on the road,

Stage settled in downtown Syracuse as

a quick service lunch/dinner bar-b-

que joint in 1988. In 1990 they tripled

their size, adding a full bar, full service

dining, and live music. Dinosaur Bar-

B-Que opened its doors in Roches-

ter, NY in 1998, Dinosaur Bar-B-Que

Harlem followed in 2004 and opened

its fourth location in Troy, NY last No-

vember.

Dinosaur has been nationally ac-

claimed as some of the best in the

country. They have won honors for

their food and sauces in publications

such as Men’s Health and Eating Well

magazines, they won the Number 1

BBQ on Good Morning America and

have been featured on various Food

Network and Travel Channel shows.

The eatery has a full line of specialty

sauces and spice rub that are available

throughout the country and in Europe

and Japan. Our cookbook, Dinosaur

Bar-B-Que: An American Roadhouse

CONNECTICUTNEW YORK

NEW JERSEY

• 181 Marsh Hill Road• 1966 Broadhollow Road • 720 Stewart Avenue• 43-40 57th Avenue• 515 Broadhollow Road• 1335 Lakeland Avenue• 650 S. Columbus Avenue• 1050 T.Busch Mem Hwy• 777 Secaucus Road• 45 East Wesley Street• 140 South Avenue• 1135 Springfield Road

• Orange, CT 06477• Farmingdale, NY 11735• Garden City, NY 11530• Maspeth, NY 11378• Melville, NY 11747• Bohemia, NY 11716• Mt. Vernon, NY 10550• Pennsauken, NJ 08110• Secaucus, NJ 07094• S. Hackensack, NJ 07606• South Plainfield, NJ 07080• Union, NJ 07083

• 203-795-9900• 718-707-9330• 631-752-3900• 516-794-9200• 631-752-3900• 631-218-1818• 914-665-6868• 856-488-4288• 908-791-2740• 201-601-4755• 201-996-1991• 908-964-5544BOOTH

#1420




With proceeds benefiting the Breast

Cancer Alliance of Greenwich, the

event featured a Culinary Village tent

with more than 60 exclusive food,

wine and spirit experts, BBQ Grill

Masters, Sunday brunch specialties,

celebrity book signings, cooking dem-

onstrations, private event tents and

live performances by Rusted Root and

Sister Hazel, among others.

“We’re pleased that this very spe-

cial culinary event in Greenwich, is

benefitting such an important cause,”

said Suni Unger, Founder and CEO of

Serendipity magazine. “The highlight

of the event was Saturday evening’s

Grand Tasting Gala, featuring sam-

plings from the finest restaurants in

the area, as well as a performance by

pop music star Natasha Bedingfield.”

The Greenwich 2011 Food + Wine

Festival welcomed a number of ce-

lebrities including chef Ray Lampe

“Dr. BBQ,” author of the NFL Game-

day Cookbook, five-time World Pizza

Champion Bruno DiFabio, pastry

chef John Barricelli of “Everyday Bak-

ing from Everyday Food” and author

of SoNo Baking Company Cookbook,

Food Network star Sara Moulton

and Chef Fritz Knipschildt of Cafe

Chocopologie.

Celebrity guests included Jacque

Pépin, Michel Nischan (of Westport,

CT’s the Dressing Room restaurant),

Graham Elliot, Stephen Asprinio and

Joy Bauer, among others, as well as

Inaugural Greenwich Food And Wine Festival Take Center StageThe first ever Greenwich 2011 Food + Wine Festival was held late last month at Roger Sherman Baldwin Park in Greenwich, CT

// NEWS EVENTS


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Goya Foods, America’s largest His-

panic food company, awarded aca-

demic scholarships to sons and daugh-

ters of company employees as the

recipients of Goya’s annual Employee

Scholarship Program and announced a

new nationwide scholarship for gradu-

ating high school seniors interested

in culinary arts and food sciences. An

honorary reception took place last

month at The Waldorf Astoria in New

York City.

The Goya Scholarship Fund is part of

an initiative to honor Goya’s 75th an-

niversary and the company’s commit-

ment to their employees and to higher

education. “Education is very impor-

tant to Goya and vital to the develop-

ment of our youth and to the strength-

ening of our communities,” says Bob

Unanue, President of Goya Foods. “Our

Employee Scholarship Program is our

way of giving back to our employees

and creating the opportunity for their

sons and daughters to gain a better ed-

ucation and to help with college costs.”

The scholarship recipients of the

2011-2012 academic year are Sarah

Wimbush Bray, freshman at Lafayette

College; Cristal Reyes, freshman at

University of New Haven; Anthony Ad-

olfo De la Rosa, freshman at New Jer-

sey Institute of Technology; and Drazy

Daybelis Medina, freshman at North-

eastern University. Administered by

the Hispanic Scholarship Fund, the na-

tion’s largest leading Hispanic scholar-

New Jersey’s Goya Announces Scholarship Plans To Benefit Tri-State Culinary Students

// NEWS EVENTS


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BOOTH#2050

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The citation came less than 24

hours after Ai Fiori won its

first, coveted Michelin star.

Fakahany runs the restaurant,

in The Setai Fifth Avenue hotel, with

chef Michael White. “Overall, the indus-

try has stabilized and turned upwards,”

said survey co-founder Tim Zagat. “It’s

the best year since the recession for res-

taurants.”

Eric Ripert’s Le Bernardin, which re-

opened in September after a month

long renovation, won Zagat’s top food

honors for the second year in a row. Rip-

ert’s temple to seafood also snatched

the most-popular rating from Danny

Meyer’s Gramercy Tavern, which now

holds the number two spot, ahead of

Meyer’s Union Square Cafe (No. 4) and

his Eleven Madison Park (No. 5).

Thomas Keller’s Per Se continued its

winning streak for the best service and

Asiate, its neighbor in the Time Warner

Center, remained at the top of the decor

category.

This is the first edition of New York’s

Zagat survey since Google Inc. pur-

chased the guide this fall. Zagat collect-

ed the opinions of 41,604 diners, who

ate out an average of three meals per

week, down from 3.3 in 2008, 3.4 in 2006

and 3.5 in 2002.

Forty-three percent of the respon-

dents said they never engage in-group

buying discounts, such as those offered

by Groupon. Eighty-one percent said

they don’t follow restaurants or food

trucks via social media sites, and 49 per-

cent said they have not downloaded restau-

rant-related apps on their smartphones.

Sixty-two percent said it’s “rude and

inappropriate” to text, email, tweet or

talk on their mobile phones at a res-

taurant, but 66 percent found that tak-

ing photos of food or companions is

“acceptable in moderation.” Fifty-five

percent said they shared their dining ex-

periences, both good and bad, via web-

sites, blogs and social media.

The average cost of dining at New

York’s 20 most expensive restaurants

rose to $163.34 per person. That’s a 5.5

percent hike, the biggest since 2007,

when prices rose 11.1 percent.

Zagat said the increases were only

partly related to inflation. “People will

raise their price if they can get away with

it, and these 20 most expensive restau-

rants are virtually all full,” he said.

In a sign that the New York restau-

rant industry is weathering the fragile

economic recovery, there were only 68

restaurant closings in 2011, the lowest

number since before 2002.

Michelin made news last month by

granting three stars to Chef’s Table at

Brooklyn Fare, in the annex of a super-

market. Chef Cesar Ramirez’s venue is

the only Brooklyn establishment to earn

the highest honor of the “Guide Rouge.”

“Ramirez is an extremely talented

and meticulous chef,” said the editor-

in-chief of North America’s Michelin

Guides. She declined to give her name,

citing her responsibilities as one of the

guide’s anonymous inspectors.

“What he does there night after night

is very impressive, given that his audi-

ence is sitting right in front of him and

there’s very little room for error.” Eleven

Madison Park also jumped in the rank-

ings, from one star to three after the res-

taurant was overhauled last fall, mov-

ing to a prix-fixe-only format of $125 or

$195 per person at dinner.

Brooklyn Fare, with a set menu of

$185, made its debut on the list with two

stars last year. Ramirez serves a 25-to-

35-course feast to 18 guests every night.

He specializes in small, composed bites

of raw fish - scrambled eggs with sea ur-

chin and caviar on a tiny cube of bluefin

tuna.

SHO Shaun Hergatt, the recipient of

somewhat uneven reviews by Bloomberg

News and the New York Times, is a new

entrant to the two-star category. Earlier

in September, the Australian-born Her-

gatt raised his dinner price by $10 to $85;

diners now receive five courses instead of

three. L’Atelier de Joel Robuchon was also

promoted to two stars.

Michelin’s New York guide, which

didn’t award any stars to Indian restau-

rants last year, now cites three: Junoon,

Tamarind Tribeca and Tulsi. Kaiseki

cuisine, which involves long and often

complex Japanese tasting menus, re-

ceived two new entrants from Tribeca:

David Bouley’s Brushstroke, where

meals cost $85 to $135, and Rosanjin,

where guests can spend as much as

$200 on dinner.

New entrants to the one-star category

include Heartbreak, a European restau-

rant in the East Village, and Tori Shin, a

yakitori spot on the Upper East Side.

Three stars means exceptional cui-

sine, worth a special journey; two stars

are for excellent cooking, worth a de-

tour; one star denotes a very good res-

taurant in its category.

Brooklyn Eatery Ai Fiori Tops Zagat And Michelin RatingsThree years after leaving Merrill Lynch & Co., Ahmass Fakahany saw his French-Italian

dining room, Ai Fiori, named New York’s best new restaurant by the Zagat Survey last month.

// NEWS RATINGS

“People will raise their price if they can get away with it, and these 20 most expensive restaurants are virtually all full.”


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T he menu features midtown fa-

vorites, like the fruit-based gua-

camoles, as well as new dishes,

such as a riff on chicken enchiladas

made with fig-chipotle salsa. There’s a

focus on well-crafted tequila and mez-

cal drinks.

Toloache (pronounced toh-loh-AH-

tchay) is named for a flowering plant

famed in Mexico for its use in love

potions. The name is typical of chef/

partner Medina, who has shown both

passion and intelligence in his previ-

ous assignments. These run from Ha-

cienda de los Morales and Les Clbrits

in his native Mexico City to Maya, Su-

shiSamba, Pampano and Zcalo in New

York.

Once again, Designer Welly Mai

brings Mexico’s vibrant colors to bear

on Toloache’s duplex setting. Perfo-

rated tin lanterns illuminate exposed

brick walls and painted tiles. The in-

terior is elegant, with a Calavera-tile-

backed ceviche bar, leather booths,

and sunburst medallions on the walls.

It is dinner only for now, with lunch

and brunch to follow.

Mediina has overcome his share of

obstacles to carve the restaurant’s suc-

cess. The original Toloache opened

during the stagehands’ strike but the

stage went up nightly at the restau-

rant. When the strike ended and the

dust settled the eatery had become a

destination for non-show goers.

Growing up in Mexico City watching

his father and grandfather cook was

Julian Medina’s first cooking school.

He trained in a professional kitchen

at Hacienda de Los Morales and Les

Celebrites in Hotel Nikko in his home-

town. He relocated to New York City

to work in one of his restaurants. San-

doval later appointed Medina chef de

cuisine of Maya, an upscale Mexican

restaurant he was planning. Under

Medina’s leadership, Maya earned two

stars from the New York Times, one of

only two Mexican restaurants in the

city to hold that distinction. Hungry

to learn as much as he could, Medina

Medina Opens Theatre District Toloache In The Upper East Side Chef Julian Medina who has created a success with Toloache in the Theatre District

has opened an Upper East Side branch of his theater district Mexican place.

// NEWS RESTAURANTS


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Represented in Metro New York by: DMM Enterprises 111 Leunig Street South Hackensack, NJ 07606 800.243.8366 www.dmmreps.com

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W hat role does food and beverage play at RW?It plays a large role in sat-

isfying our guests and making their

visit a complete experience. With

the endless gaming opportunity and

smorgasbord of cuisines this is an all-

inclusive gaming haven.

How did you build your food and bev-erage team?We selected a group of talented food

and beverage professionals from the

local market, as well as, some from

around the country and brought to-

gether to create a world-class food and

beverage experience.

Many gaming facilities bring in big name chefs, what is your approach?Our approach is to use our talented

culinary staff to create our own res-

taurant concepts, which will feature

the highest quality products, craft-

ing innovative and signature dishes.

Partnering with big name chefs such

as Wolfgang Puck is a big part of our

co-branding and our own Chef Bruno

Egea possess culinary talents that can

create sumptuous delights rivaling the

best chefs.

Was your goal to try to use local ven-dors for both construction and the daily sourcing of food and beverage?Our goal was to work with MWBE ven-

dors throughout the local community,

along with local party and bread arti-

sans who boast the best product in the

country.

Who designed and built the kitchen facilities?JEM Associates, Inc. designed our out-

lets, with extensive input from the ex-

ecutive food and beverage team. The

collaboration ensured that Resorts

World Casino New York City would be

able to create delectable and varying

foreign cuisines that are found infil-

trating Queens.

Talk about the jobs and boost to the local economy that RW/NY has cre-ated.During difficult economic times

throughout the country and in par-

Michael Speller, PresidentResorts World New York CasinoMichael Speller, President of Resorts World New York Casino (RWNY) sat down with Total Food Service to discuss food and beverage plans as well as job growth within RWNY.

// Q&A


ticular, Jamaica, Queens, Resorts

World Casino New York City will hire

over 1300 new employees, with over

800 in Food and Beverage through late

December, 2011. We focused on hir-

ing local applicants, which included

approximately 63% Queens’ residents

and the other 26% from the New York

City Boroughs. Job creation is what the

local area and country truly need. In

addition to permanent jobs, we have

also contracted vendors and tempo-

rary construction employees. This

has boosted the local population by

purchasing our required goods and

services.

What are the career opportunities that Resorts World offer?Resorts World Casino New York City

offers career opportunities in all fields

including, Administration, Human

Resources, Finance, Marketing, Trans-

portation, Slot Operations, Food and

Beverage and Purchasing just to name

a few. We are seeking positive, hard

working, Image-conscious profes-

sionals interested in growing with our

dynamic company.

Not the best economic times to open. …thoughts? We feel Resorts World Casino New York

City will create a significant entertain-

ment experience for the New York re-

gion. This is only the beginning. The

overall look, technology and customer

experience will stimulate renewed

interest for those interested in some-

thing new. We also feel the population

density in this area will support this

gaming venture and give individuals

an intriguing entertainment experi-

ence. The 360 Bar with entertainment

stage, largest electronic screen on the

East Coast and overall ambience will

become the place to be seen in

New York City.

Resorts World Casino New York City

will hire over 1300 new employees,

with over 800 in Food and Beverage

through late December, 2011. We

focused on hiring local applicants,

which included approximately 63%

Queens’ residents and the other 26%

from the New York City Boroughs.

RW PrimeFeaturing prime steaks, fresh

seafood and other fine gour-

met offerings, the Americana

Restaurant has a small lounge/

bar for use before and after an

exquisite meal. In addition to

the daily menu, there is a wide

array of specials ranging from

Kobe beef to fresh Maine lobster

flown in that morning. Guests

can reserve one of the private

dining rooms for larger gather-

ings.

Genting PalaceExuding understated elegance

and luxury, the Chinese Res-

taurant presents authentic

fine-dining Cantonese cuisine

by veteran Hong Kong chefs to

discerning gourmands. The ala

carte menu features popular fa-

vorites like Chinese barbeque,

a wide selection of exquisite

dim sum and seasonal live sea-

food. Guests can choose to dine

at any of the private rooms in

complete privacy.

Aqueduct BuffetThe 300-seat international

buffet is the primary outlet of

choice during peak hours. With

everything from seafood to

steak, pasta, healthy salads and

vegetarian specialties, we guar-

antee that no one goes home

hungry.

Player LoungesOur Player Lounges offer alco-

holic and non-alcoholic drinks

for the times when a guest just

wants to relax. These rooms fea-

ture comfortable seating and

an atmosphere that give active

gamers a well deserved break

from the action of our 4,500 slot

machines.


BOOTH#2272

Smith will receive the award dur-

ing the 50th Hospitality Execu-

tive of the Year Award Dinner,

which will take place Nov. 13, 2011 in

conjunction with the annual Inter-

national Hotel, Motel and Restaurant

Show in New York. As part of the hon-

or, Smith also will be inducted into the

Penn State Hospitality Hall of Fame,

located at The Nittany Lion Inn on

Penn State’s University Park campus.

“We honor Randy Smith because,

among other things, he had a unique

idea, and the grand vision to make

that vision a reality,” said John O’Neill,

director of the School of Hospitality

Management. “In so doing, he revo-

lutionized the way hotel markets are

evaluated and hotel managers are

measured. His organization has be-

come an indispensible service to the

hospitality industry in the U.S. and

many other countries.”

Smith launched STR in 1985 in Lan-

caster, Pa., to provide information on

performance trends to the lodging

industry and its observers. The com-

pany moved to Hendersonville, Tenn.,

in 1987. The company’s initial goal

was to create a complete list of all ho-

tel properties in the United States and

provide that list to suppliers so they

could create districts and territories

for their salesstaff. That project devel-

oped into the STAR program in 1988,

which has grown into a series of daily,

weekly, and monthly reports made

available to the hotel industry. The

STAR program has become the defini-

tive source of benchmarking informa-

tion for chains, management compa-

nies, lenders, appraisers, consultants,

and developers.

In 2008, STR brought together De-

loitte’s Hotel Benchmark business and

The Bench to form STR Global, which

offers monthly, weekly, and daily

STAR benchmarking reports to more

Penn State Set To Honor Smith As Executive Of Year At IHMRS EventRandell A. Smith, chairman and co-founder of STR, has been named 2011 Hospitality

Executive of the Year by the Penn State Hotel and Restaurant Society.

// NEWS RECOGNITION

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than 44,000 hotel clients, represent-

ing nearly five million rooms world-

wide. STR and STR Global are now

the world’s foremost sources of hotel

performance trends and offer the de-

finitive global hotel database and de-

velopment pipeline.

“I am honored to receive this pres-

tigious award and join the list of nota-

ble past recipients,” said Smith. “Penn

State’s School of Hospitality Manage-

ment does a fantastic job preparing

its students for the real-world hotel

industry and I’m pleased to be recog-

nized by such an outstanding institu-

tion of higher education.“

“The 7,000 alumni and 800 students

of Penn State’s School of Hospital-

ity Management are proud to honor

Randy Smith as our Hospitality Ex-

ecutive of the year,” said Joe McCann,

president of the Penn State Hotel and

Restaurant Society. “We recognize his

industry leadership and appreciate his

commitment to hospitality research

and education.”

As STR’s leader, Smith is widely

quoted in the industry as the author-

ity on hotel industry performance,

and he is a frequent keynote speaker

at industry conferences and seminars.

He received the 2011 Lodging Hospi-

tality Magazine’s Stephen W. Brener

Silver Plate Award, and he is the 2010

recipient of the Americas Lodging In-

vestment Summit Lifetime Achieve-

ment Award for his contributions to

the lodging industry.

In 2007, Smith was inducted into

the Florida State University College of

Business Hall of Fame. He is a member

and past co-chairman of the Industry

Real Estate Financing Advisory Coun-

cil (IREFAC) and the 2002 recipient

of the prestigious IREFAC C. Everett

Johnson Award. He also is the vice-

chair of the American Hotel Founda-

tion Funding Committee, a charter

member of the International Society

of Hospitality Consultants (ISHC), and

a former member of the ISHC board

of directors. In addition, he is the re-

cipient of the 1996 Industry Pioneer

Award of the ISHC for outstanding

contributions to the lodging industry.

The Penn State Hotel & Restaurant

Society (PSHRS) was established in

1948 to strengthen the hospitality pro-

fession and to enhance the reputation

of the hotel, restaurant, and institu-

tional management program in the

Penn State School of Hospitality Man-

agement. PSHRS and the school cre-

ated the Hospitality Executive of the

Year Award in 1960 to honor individu-

als who exemplify the successful lead-

ership characteristics that they strive

to instill in students and to convey to

alumni and colleagues.

Last year’s award recipient was

Roger Dow, president and chief execu-


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// NEWS LEGISLATION

With the news that the

concessionaire, O-V

Hospitality Group,

was pulling out, the

Manhattan borough president, Scott

Stringer, urged the parks department

to “reconsider their plans and return

the pavilion to full-time public and

community uses.”

“The city’s precious public park

space should be used for recreational

purposes that benefit all New Yorkers,

not for private enterprise that benefits

only a few,” he said. In an interview he

added: “The last thing the park needs is

a restaurant in an area surrounded by

restaurants.”

But Vickie Karp, a spokeswoman for

the parks department, said the conces-

sionaire’s withdrawal would not upset

the plan to place a restaurant inside

the park as part of a rebuilding of the

northern and western plazas and the

park’s signature Greenmarket.

“Parks is currently reviewing other

high-quality proposals submitted and

will select a new operator in the very

near future,” she said. “The new public

cafe benefits all New Yorkers and brings

positive life to the park, especially after

dark, as it continues the 150-year-old

tradition - going back to the first res-

taurant in Central Park - of dining al

fresco or stopping for a beverage in a

natural setting nestled in the midst of

this boisterous and fast-paced city.”

At least since 2007, the agency has

been talking about plans to include a

sit-down seasonal restaurant as part

of a rehabilitation of the park, which at

last estimate was to cost about $20 mil-

lion. The colonnaded limestone pavil-

ion was, in the heyday of left-wing poli-

tics in New York, a regular backdrop

for Socialist, Communist and various

labor union demonstrations.

The full renovation will include an

expanded 15,000-square-foot play-

ground, improve the Greenmarket and

restore the pavilion. But some officials

and neighborhood groups have ob-

jected to locating a restaurant within

Union Square Park, which is already

surrounded by dozens of both epicu-

rean and fast food restaurants. How-

ever, the Union Square Partnership, the

business improvement group that con-

tributed much of the money toward the

renovation, has pointed out that one of

its largest donors made a donation that

was contingent on the establishment

of a restaurant.

It was not immediately clear why the

concessionaire pulled out. The parks

department announced in May that

O-V Hospitality Group would open a

restaurant in 2012 called the City Farm

Cafe with a minimum of a $1.1 million

investment and would pledge to get

much of its food from the Greenmar-

ket. The restaurant would operate from

May to October and the pavilion would

be used the rest of the year by commu-

nity groups for activities like dances

and parties.

The chef and managing partner of

the hospitality group is Don Pintabona,

who runs Valentino’s on the Green in

Bayside, Queens, and was the opening

chef at Robert De Niro’s Tribeca Grill.

Geoffrey Croft, president of NYC

Park Advocates and a chief opponent

of the restaurant, speculated that a fac-

tor might have been the threat of a law-

suit from the Union Square Commu-

nity Coalition against the city and the

restaurant for not obtaining state ap-

proval for stripping away parkland for

a non-park commercial use. Mr. Croft

said that Bryant Park was required to

get state approval before opening Bry-

ant Park Grill.“We hope the mayor re-

lents and gives it back to the children,”

he added.

Setback For Plans For Restaurant In Manhattan’s Union Square ParkPlans to put a restaurant in the historic pavilion on the northern end of revitalized Union Square Park have been set back with the withdrawal of the concessionaire selected by the city’s Department of Parks and Recreation.

“At least since 2007, the agency has been

talking about plans to include a sit-down

seasonal restaurant, as part of a rehabilitation

of the park, which at last estimate was to cost

about $20 million.”


The Marketfrom Lynn White, Show Manager

This November, product discovery will

prevail, as suppliers representing every

hospitality product category convene

to showcase their latest innovations

and services, including food and bev-

erage, furnishings, technology, equip-

ment, linens, amenities, tableware,

cleaning and more. The industry’s

most powerful buyers – including ho-

tel, casino, resort and restaurant own-

ers and operators, purchasing compa-

nies, hospitality design firms, catering,

corporate and healthcare foodservice

professionals, and equipment dealer-

ships– will attend to source the latest

products and services the industry has

to offer.

Supporting new products, resources

and innovation, the IHMRS will roll

out two new special focus areas on the

Show floor this year. Attendees will dis-

cover new attention to hotel food and

beverage operations through the Hotel

F&B Zone, and insight into the world of

“apps” within a tech-savvy iPad appli-

cation section.

“IHMRS 2011 is all about cultivating

new business and offering inspiration,

as industry professionals get their foot-

ing in a new economy and look to make

smart purchasing decisions that will

impact the bottom line. There’s a new

way of doing business, and IHMRS of-

fers the products, resources, and edu-

cation to succeed.”

Market Highlights

Boutique Design New York

The event that brought hospitality de-

sign back to New York returns along-

side the IHMRS November 13-14, at

Javits Center North. BDNY 2011 will

present 50 percent more exhibitors

International Hotel, Motel And Restaurant ShowNovember 12-15, 2011 / Jacob K. Javits Convention Center

// IHMRS PRE SHOW REPORT

North America’s leading hospitality industry event returns to New York City, November

12-15, 2011, presenting more than 700 exhibitors and drawing some 30,000 professionals

with intent to discover the latest products, make purchasing decisions, and conduct business.

Highlights of the 96th annual International Hotel, Motel + Restaurant Show® (IHMRS)

include the Hospitality Leadership Forum, return of Boutique Design New York, debut of the

Hotel F&B Zone, and launch of an iPad application area.


over its 2010 debut, with a carefully-

edited selection of suppliers. Some

5,000 designers, architects, purchasers

and developers, along with cross-over

attendance from the IHMRS, are ex-

pected.

BDNY is a joint venture between the

American Hotel & Lodging Association

(AH&LA), the Hotel Association of New

York City, Inc. (HANYC), the New York

State Hospitality & Tourism Associa-

tion (NYSH&TA) and ST Media Group,

and is managed by GLM. For additional

details, visit www.bdny.com.

Education

Technology Issues that Keep a GM Up

at Night, Bells & Whistles for Your Mar-

keting Mix, Hotel Green Programs with

Return on Investment, and Boutique

Brands…Global Plans, are among the

topics to be addressed during the 2011

Hospitality Leadership Forum (HLF)

on Saturday, November 13. A full-day

conference for senior level hospitality

managers, the event also will feature

the much-anticipated CEO Leadership

Panel and U.S. Lodging Industry Sum-

mit Panel. Highlighting the program

is a keynote luncheon addressing ho-

tel restaurants, featuring Chef-Own-

er Daniel Boulud, famed for several

award-winning restaurants including

DANIEL, Café Boulud, Bar Pleiades, DB

Bistro Moderne, Bar Boulud and DBGB

Kitchen and Bar. The HLF is $139 per

person, and includes admission to the

IHMRS and BDNY Sunday, November

13 through Tuesday, November 15.

Registration is available at www.ihmrs.

com.

Education continues on Sunday, No-

vember 13, and Monday, November 14,

with such programs as Upgrading After

the Downturn: Maximizing Hotel F&B

Renovations, Tiered Purchasing Strat-

egies, Missed Opportunities in Hotel

Food and Beverage Operations, and

Cap-Ex Makes a Comeback. These pro-

grams are free of charge with IHMRS

registration.

A complete listing of educational pro-

grams is available online, at www.

ihmrs.com.

The New York Marketplace

The latest in foodservice equipment,

design, supply trends, and food and

beverage will take center stage with the

return of The New York Marketplace,

presented by MTucker, a division of

Singer, NY LLC. A show within the

Show, the 2011 Marketplace will offer

cooking demonstrations, food sam-

plings, wine and beverage tastings, and

more. In addition, the Kitchen Arts and

Letters bookstore will return with book

signings by today’s hottest authors

and exciting guest speakers. Exhibit-

ing companies include Cardinal Inter-

national, Libbey, Southbend, Oneida,

Captive Aire, Turbo Air, Day & Night,

Scandia Seafood, Manhattan Beer, and

Cafe Sacco.

New Jersey Restaurant Association Foodservice Arena

The New Jersey Restaurant Association

(NJRA) returns this year to present the

Foodservice Arena, a popular Show

floor feature attracting thousands of

restaurateurs from the tri-state region

and around the world. Product catego-

ries featured within this space include

beverages, credit card and payroll sys-

tems, cutlery, equipment, furniture,

oil and grease systems, packaging, and

table linens, as well as services such as

architecture, design, construction and

culinary schools. The Arena will be en-

hanced this year with the addition of

specialty pavilions, including Interna-

tional Flavors, Green Solutions, Busi-

ness Solutions and Pizza Solutions.

Additionally, the Education Center, in-

augurated in 2010 with a series of peer-

to-peer seminars about current indus-

try subjects, will continue.

For additional information about the

NJRA Foodservice Arena, visit www.

njra.org or call 800-848-6368. NJRA

members are offered discounted

IHMRS admission of just $10 through

October 30, 2011 with a special promo-

“IHMRS 2011 is all about cultivating new business and offering inspiration, as industry professionals get their footing in a new economy and look to make smart purchasing decisions that will impact the bottom line.”


2011’s IHMRS Show Room Floor


Michael Posternak, Founding Partner Posternak Bauer Aitkenhead Cantamessa

// PBAC’s SHOW PREVIEW

Total Food Service sat down with Michael Posternak of PBAC

before the IHMRS show to discuss a few emerging food trends and

where he sees the Foodservice industry headed in the future.

Booth #2333

Many new products on

display, including heavy-

duty modular waste

drain, 12 ft. wash down hose, low profile

pre-rinse faucet, improved and expanded

electronic faucet line. Posi-Set for gas ap-

pliance using gas hoses, and much more.

Booth #2322

Vulcan introduces the VK PowerFry fryer,

the most energy efficient gas fryer on the

market today. Presenting the heavy-duty

range line and new griddle technology,

steamer & cook & hold

Booth #2328

Introducing the new

steam table line and

new warming drawer design. Presenta-

tion to include toasters, heat strips,

heated display unit and warmers.

Booth #2322

Presenting the classic

330M Prosciutto slicer

as seen at Eataly, Salume, Crispo, and Plaza

Food Hall. Also, highlighting the Berkel

combination Cutter Mixer/Food Processor.

Booth #2327

Presenting heat on

demand Induction

heating system, along with combination

base and plate dispensers, room service

tray delivery cart and designer tray top

products for the healthcare market.

Booth #2332

Presenting the new

Super Erecta Pro shelv-

ing system. Several C5 holding cabinets

on display along with a bussing cart and

poker chip dolly.

Booth #2330

Display of quality

walk-ins with several

unique features.

Booth #2326

Attractive grab and go case on display.

Booth #2329

Come see why

McDonalds,

Panera Bread and Caribou Coffee use our

machines. Super Automatic Espresso,

Cappuccino, Latte, and coffee systems,

live at their booth.

Booth #2331

Presenting several

new products, in-

cluding the new high performance Tour-

nant food blender, coffee urns, rice cooker,

roaster oven/warmer, and much more.

Booth #2323

Introducing the new

Automatic Rack

Conveyor Dishwasher

with Energy Recovery option. Presenting the

ventless tall AM15 dish machine and Traulsen

reach-in refrigerator & food machines.

Would you agree that the business recovery is stronger in NY than the country in general?

Absolutely and for many reasons!

While the US employment rate is

9.1%, NY State is 8.0%. Private sector

jobs are being added and offsetting

government layoffs. New York City is

far less dependent on manufacturing

jobs and more service-based in areas

like finance (Wall Street accounts for

23.5% of all private wages) entertain-

ment, media, hospitality, real estate

and technology.


The MAFSI Business Barometer

(MBB) has grown by 4 or 5 percent

this year, while our REGION III has

advanced by 6 or 7 percent. PBAC has

achieved a YTD gain in excess of 10%

for most of our manufacturers.

Even higher growth has been sty-

mied by the political stalemate in

Washington DC and concerns over

European economic problems.

What has fueled the growth in food-service in NY?

Zagat’s 2012 NYC restaurant guide

shows 135 notable new openings vs.

68 closings, which demonstrate the

strength of the top restaurant busi-

ness. Pent-up demand for equipment

has swung from repair to replace.

B&I have improved and all segments

of Healthcare are active. Tourism re-

mains strong, as New York is “the”

place to visit. Colleges and universi-

ties, public schools, anything fresh

baked, (mini cupcakes and maca-

roons!) coffee- particularly fresh

roasted and ground, food trucks,

self-serve yogurt, more beer gardens,

sandwiches, salumerias, and south-

ern cooking all are exciting areas of

growth.

Are there any signs of a double dip or at least a slowdown?

I really don’t see it. The real estate

market has bottomed out and the

combination of lower prices and all

time low interest rates is in place, the

stock market seems to be ready for a

break out, and businesses are operat-

ing more efficiently. We have finished

a round of large projects, but many

more are being completed now or

just starting like MSG, Atlantic Yards,

Resorts World at Aqueduct, The World

Trade Center, United Nations, Hud-

son Yards, Willets Point, Chelsea Piers

at Stamford, The Farley Post Office

and Moynihan Station, just to name

a few.

What is PBAC doing to better meet the needs of the market?

Our number one asset is our people.

I have great partners and strong as-

sociates, both in sales and adminis-

trative support; I cannot say enough

about Steve, Larry, David, Herb, Lisa,

Alex, Josh, Damon, Bill and Keith. We

“I believe that this will be the best show since the Great Foodservice Recession began. We are bringing many new products to market as there will not be a NAFEM show until 2013.”


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BOOTH#2328

are all geared to better serve our cus-

tomers and manufacturers.

We have always embraced technol-

ogy and there is so much to do in

this area. Smartphone, IPADS, APPS,

Autoquote 360, Cloud computing, e-

learning, Constant Contact, custom-

er links to our manufacturers, social

media, project management, NAFEM

data protocol for service and HACCP

management, etc.

What are your expectations for IHMRS?

I believe that this will be the best

show since the Great Foodservice Re-

cession began. We are bringing many

new products to market as there will

not be a NAFEM show until 2013. We

will have 10 leading manufacturers

lined up in PBAC row and as well we

will be raffling prizes, like a mixer,

IPAD, theatre tickets, dinners, sports

events, etc. each day.

New York has such a concentration

of business as well as many active

trade associations that this is the ide-

al way to bring all partners together

under one roof in an efficient man-

ner.

I am looking forward to seeing the

progress that has been made in the

half billion-dollar renovation of the

Javits Center.

What type of business concerns keep you up at night?

By nature, I am an optimist and not

a worrier. I believe that we are on a

long-term path of steady but moder-

ate growth. My biggest concern is that

the economic recovery will be damp-

ened by the continuing loss of manu-

facturing jobs.

What is PBAC’s forecast for 2012?

We believe that we can grow by

about 10% for most of our manufac-

turers through further gains in mar-

ket share.

“New York has such a concentration of business as well as many active trade associations that this is the ideal way to bring all partners together under one roof in an efficient manner.”

PBAC, from page 39

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BOOTH#2328

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In the wake of its recently issued

performance-based sustainability

report last month, Sodexo, Inc., a

leading global provider of Quality

of Daily Life Solutions, recently an-

nounced significant demonstrated

progress for its sustainable seafood

initiative, Your Better Choice in Sea-

food®. The initiative offers the most

comprehensive, highest quality, sus-

tainable fresh and frozen seafood pro-

gram in the industry, and has just dou-

bled the available selection of Marine

Stewardship Council (MSC) and Best

Aquaculture Practices (BAP) certified

sustainable seafood products to more

than 150 SKUs for Sodexo clients and

customers.

“Sodexo serves over 10 million

meals every day in North America; 50

million globally,” said Ann Oka, senior

vice president, supply management,

Sodexo, Inc: “That’s 50 million oppor-

tunities every day to influence signifi-

cant changes throughout our supply

chain, protecting sea diversity and

ecosystems, while meeting the grow-

ing demand for great tasting, nutri-

tious seafood.”

Your Better Choice in Seafood repre-

sents a strategic approach to healthy,

sustainable consumption of seafood

that is unprecedented in the indus-

try. In addition to doubling selections

available to clients and customers, the

initiative is well aligned with trends

projected by the National Restaurant

Association indicating increased de-

mand for sustainable seafood and new

USDA nutrition guidance, advising all

Americans to eat seafood at least twice

a week.

Since first launching in February

2011, Sodexo’s sustainable seafood ini-

Sodexo Brings Increased Sustainable Seafood Offerings To Tri-State Units

// NEWS RECOGNITION


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J il Mazer-Marino, Chapter 7

Trustee of the bankruptcy es-

tates of Tavern on the Green

Limited Partnership and LeRoy Adven-

tures, Inc., has entered into an agree-

ment to sell the companies’ intellectual

property rights to Tavern International

LLC for $1.3 Million. The sale is subject

to competitive bidding in a Bankruptcy

Court approved sale process.

The Trustee filed a motion last

month seeking Bankruptcy Court ap-

proval of Sale Procedures including an

anticipated bid deadline and auction.

Streambank LLC has been engaged by

the Trustee to conduct the sale.

The Intellectual Property rights are

being sold in accordance with a settle-

ment agreement between the Trustee

and the City of New York, conclud-

ing litigation between the parties over

ownership of the world famous “Tavern

on the Green” trademark. The rights

being sold by the Trustee include: Roy-

alty-free use of the TAVERN ON THE

GREEN name and logo for restaurants

outside of New York, New Jersey, Con-

necticut and parts of Pennsylvania;

Ownership of the Tavern on the Green

trademark for oils and salad dressing;

and exclusive right to register and use

the Tavern on the Green trademark for

other products including packaged

food, tabletop and other home decor,

cookware and accessories.

“This is a tremendous opportunity

to own an iconic brand that is world re-

nowned and arguably the most famous

full service restaurant brand in the

world,” said Gabe Fried, a Streambank

principal. “The brand will benefit from

instant recognition across the US and

around the world for a broad array of

categories including restaurants, pack-

aged food and tabletop accessories.”

Streambank is an advisory firm spe-

NYC’S Tavern On The Green Intellectual Property Rights Sold For $1.3 Million

// NEWS RESTAURANTS


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T here are many brokers who

can get you the lowest price

on an insurance policy, but

the lowest priced policy doesn’t always

translate into optimal coverage when a

major loss is incurred. The distinction

between price and value becomes very

evident when it comes to collecting on a

claim. If you examine price alone with-

out due diligence on what the policy

actually covers, you are leaving yourself

susceptible to exclusions and incom-

plete coverage. For example, if your res-

taurant obtains 20% of its revenue from

traffic emanating from a nearby enter-

tainment venue, which shuts down for

a period of time, it is possible that with

additional contingent liability coverage

your restaurant would be covered for

the loss of revenue as a result of their

shut down, even if you did not have any

physical damage to your location.

Having an experienced broker with

industry specific knowledge and the

resources of a dedicated claims depart-

ment, claims adjuster and legal coun-

sel can mean the difference between

thriving or sinking in the aftermath of a

claim.

The Critical Role of the Broker in the Claims Process

“An insurance broker earns his stripes

when you have a major loss.” That’s

what a prominent restaurateur once

told me after a major fire had complete-

ly destroyed his restaurant. The main

thing is to mitigate business interrup-

tion and rebuild as quickly as possible

before you lose your momentum and

your regulars. Let people know that you

will back up within weeks, not months.

Each month that passes represents an-

other month of lost business.

As their broker, my job was to use my

relationship with the carrier to press for

my client and state their case for receiv-

ing upfront advances to get started on

the rebuilding of their restaurant. When

they needed $250k advance, I got them

$400K mainly because I had the backing

of a diligent claims and legal depart-

ment, as well as the loyalty of the insur-

ance carrier because of our large book

of business in this area with them. We

worked together as a team and made

the carrier comfortable with the res-

taurateur’s ability to quickly rebuild.

Having the right insurance broker is no

different than having the right team of

lawyers to represent you in the best pos-

sible light. You probably wouldn’t con-

sider representing yourself in a court

of law, and when it comes to insurance

and filing a claim, it is no different.

In this case, the restaurant reopened

Claims Management, an Important Part of Your Operations// FIORITO ON INSURANCE

Bob Fiorito

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in a couple of short months and is doing

better in the aftermath of the fire than

ever before.

Preparation is Key to Claims Management

Having a broker to guide you through

a major loss and represent your com-

pany to an insurance carrier is a very

important part of a restaurateur’s op-

erations. However, just as important is

the preparation before a claim needs to

be filed. Too many times, the first notice

of a claim comes from an attorney filing

a lawsuit. More likely than not, when

this happens, management is already

behind the curve because of missing in-

formation on what occurred. To elimi-

nate any debate surrounding a claim at

your establishment, it is important for

responsible business owners to work

with their brokers in developing a pro-

gram for filing incident reports as soon

as they happen.

The first step is to create a standard

reporting form that is simple for the

manager on duty to complete on-site.

Advise them to notify you of the incident

so that you can immediately forward

to your insurance broker for reporting

purposes until you have more informa-

tion on the incident. Beware that often

times, late reporting of a claim could

result in a denial by the insurance car-

rier, especially, if the restaurateur had

knowledge of the incident and failed to

report.

As a precaution, even if you think

nothing will materialize from it, file an

incident report with your insurance car-

rier. Do not be concerned about it af-

fecting your insurance rates because it

will be added to your file for reporting

purposes only. If it does manifest itself

into a claim, you will be covered by your

insurance carrier.

When choosing an insurance broker,

claims should be one area where you

ask for references on how the claims

were handled and resolved in a timely

fashion.

It’s important to work with an insur-

ance professional who can advise you

about the latest coverage options and

new products in the marketplace; one

who truly understands the insurance

needs of a restaurant or food service

business.

To learn more about finding the right

coverages for your new business or for

a complimentary analysis of your cur-

rent insurance program, contact Robert

Fiorito at 212-338-2324 or robert.fiori-

[email protected].

Robert Fiorito, serves as Vice Presi-

dent, Hub International Northeast.,

where he specializes in providing insur-

ance brokerage services to the restau-

rant industry. 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. To

learn more about Bob, please visit www.

hubfiorito.com

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Sheldon Good & Company, a Race-

brook Portfolio Company and

America’s leading real estate auc-

tioneer, will conduct a sealed bid sale of

Baiting Hollow Commons, a popular res-

taurant and multi-tenant retail complex

in Riverhead, NY, on Long Island’s North

Fork, located along the well-travelled sce-

nic route to Greenport and Orient Point.

The deadline for bids for the rustic prop-

erty is November 15, 2011.

Baiting Hollow Commons is comprised

of three buildings, including a handsome

3,500-square-footrestaurant located in a

former farmhouse called the Lobster Roll.

The restaurant will be delivered in turn-

key condition with a bar and tap room,

dining room, all-weather dining deck and

pet-friendly outdoor seating. The existing

Lobster Roll business is not included in

the auction, opening the door for a new

owner or tenant to deliver a fresh restau-

rant concept to an area prized for its local

produce and seafood.

The restaurant building also includes

office space on the second floor. Fred-

erick Terry said the restaurant will close

for the season in early December, as it

has in years past, regardless of whether

a new operator purchases the site at the

auction, which is set for Nov. 15.The fate

of the current Lobster Roll Northside is in

the hands of whoever buys the property,

he said. “It will beup to the new tenant,”

Mr. Terry said, adding that he thinks it will

probably remain a restaurant.

Mr. Terry, who is credited in the Ameri-

can Dictionary of Food and Drink as the

inventor of the lobster saladroll, is work-

ing on opening a number of gourmet

seafood eateries around the region and

across the country called Lobster Roll Ex-

press.

He envisions the eateries opening in

Legendary Restaurant On Long Island’s “Gateway To The North Fork” Slated For Auction

// NEWS REAL ESTATE

Sheldon Good & Company, a Racebrook Portfolio Company and America’s leading real estate auctioneer, will

conduct a sealed bid sale of Baiting Hollow Commons, a popular restaurant and multi-tenant retail complex

in Riverhead, NY, on Long Island’s North Fork, located along the well-travelled scenic route to Greenport and

Orient Point. The deadline for bids for the rustic property is November 15, 2011.

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


malls, shopping centers, hotels and casi-

nos, and he plans to start a mobile version

of Lobster Roll Express as well. “We’ve

been inundated with requests to do this

over the years,” said Mr. Terry, adding

that he’s been discussing a possible part-

nership with iGambit, a public holding

company. The Lobster Roll Express menu

would include seafood comfort foods like

hot and cold lobster rolls, hand-cut pota-

toes, cole slaw and swellbellies, a fried fish

dish Mr. Terry said he’s trademarked.

“I think you’ll see [Lobster Roll Express]

pop up within the next year,” he said. “I

don’t think we’re going tocompletely dis-

appear from the Riverhead area either.”

He said the new establishment would

offer counter service instead of table ser-

vice, and he plans to offer employment to

his current staffers.“It’s a personal choice

for myself to move out a new concept,”

he added. “The time is right and the mar-

ketplace is right for this kind of concept.”

Next month’s auction of the Baiting Hol-

low Commons shopping center will be

held by Sheldon Good and Company.

The 2 acre site includes the restaurant,

two renovated barns housing about 6,000

square feet of retail space and 80 parking

spots, which will all be included in the

auction. Mr. Terry currently operates Gin-

gerbread University, a company that runs

gingerbread-decorating workshops, out

of the property’s main barn. He’ll contin-

ue that set-up ifthe property’s new owner

allows it. He said his family’s other restau-

rant called the Lobster Roll in Amagansett

will remain open as-is.

“This is a terrific opportunity to capital-

ize on a food and retail business in one of

the North Fork’s thriving rural communi-

ties, where there are few properties of this

type,” said Mark Troen, COO of Sheldon

Good & Company. “The restaurant, in a

renovated farmhouse, has long been a

popular local and tourist destination.”

On-site inspections of Baiting Hollow

Commons, located at 3225 Sound Ave-

nue, will take place from 11:00 a.m. to 3:00

p.m. on November 1st, 4th , 8th, and 11th.

A certified or cashier’s check of 5% of the

total purchase price offer is required to

bid along with the purchase of a bidder’s

information packet, which contains the

property due diligence information. A

representative of Sheldon Good & Com-

pany will conduct a bidder’s seminar and

due diligence review at each of the on-site

inspections. Sheldon Good & Company

invites broker participation and a 2% re-

ferral fee will be paid by the Seller to the

REALTOR®/Broker whose registered

buyer successfully closes on this property.

Bids are due on Tuesday, November 15,

2011, no later than 5:00pm EST, delivered

to the offices of Sheldon Good & Com-

pany, Attn: Baiting Hollow Commons

Project Manager, 488 Madison Avenue,

Suite 201, New York, NY 10022. For more

information, visit RiverheadAuction.com

or call 800-480-0062.

Sheldon Good & Company is America’s

Real Estate Auctioneer. As the nation’s

leading provider of strategic momentum-

building marketing and structured ac-

celerated sales solutions, the firm has a

45-year track record of proven results, has

sold billions of dollars worth of properties

in every real estate asset class, and has the

highest closing ratio in the industry.

Sheldon Good & Company brings a

superior level of experience, expertise,

and creativity in analyzing the real estate

and creating the proper deal structure to

maximize return, utilizing a sophisticated

array of alternative sales strategies that

include open-outcry auction programs,

sealed bid offerings, private sale cam-

paigns, phased auction plans and struc-

tured loan sales throughout North Amer-

ica and the Caribbean. Sheldon Good &

Company is a Racebrook Portfolio Com-

pany, part of a family of enterprises offer-

ing a wide range of services in the special

situation and opportunistic real estate

sector that include: advisory and consult-

ing services; acquisition, investment and

disposition capabilities; and workout and

restructuring services.

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http://www.jaderange.com


Jacques Pepin is, above all

things, a teacher. A trim, ele-

gant 75, the greatest cooking

instructor America has ever

known has entered a genteel upper

middle age. But the man who taught

two generations of home cooks and

many of today’s celebrity chefs how

to hold a knife can still out-chop a

food processor and make boning a

chicken look like magic.

“I tell a student that the most im-

portant class you can take is tech-

nique,” Pepin says while chopping

chives at his Connecticut home. “If

you are a jeweler, or a surgeon or a

Legendary Connecticut Toque Pepin Back With New Show And Book

// NEWS RECOGNITION

“Born in France

just before World

War II, he peeled,

diced, whisked

and braised in his

mother’s restaurants

until he left home

at 13 for a formal

apprenticeship.”


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So do you ever ask yourself, what the hell am I doing here? Why am I doing this? Well, no. Actually it’s the opposite. WH

Linen was looked at during the case,

and we were cleared. There was never

any implication that we had done any-

thing wrong. And that was really what

spurred me on. That was what made

me glad that I was there. Because it sort

of became a mission. Yes, there’s still a

lot of ugliness out there. But there are

companies like mine that are bringing

the linen industry into the 21st cen-

tury. We’re not interested in back room

deals, and under the table cash, and

price fixing, and anti-competitiveness.

We’re not interested in that. We’re inter-

ested in selling the best product pos-

sible because we love restaurants. And

we love being around restaurants.

You know, I look at Mark at DeBragga

and Spitler. Or I look at Pat LaFrieda.

These guys are partners to the restau-

rants they serve. The restaurants rely on

them for their success. But the restau-

rant still sees this industry as crooked

because they see us as a drain on their

bottom line, they see us as money out

the window for which there is no return

and that’s just not right. There’s another

story that needs to be told and I love

the challenge. I think it’s difficult for

restaurants to stop and think, “Okay,

the meal that I charge or the entree that

I charge $35 for, I wouldn’t be able to

get that kind of money for it if I put a

paper napkin next to it. You know, it’s

a difficult thought process for a lot of

people. I keep a quotation on my desk.

Joe Bastianich is somebody that I have

great admiration for and his restau-

rants are among the best in the world.

I understand he’s writing his life story,

Christopher HermannsPresident of WH Linen Rental in Clifton, NJ

Talk about how the industry has changed since you were around it as a little kid & then came to work in it.

I had a meeting with the general manager in New York at one of my very favorite restaurants and I was

looking to get his business. He looked me right in the eyes and he said, “Listen, I’m going to be perfectly

honest with you. In my mind, linen suppliers are all crooks.” I sat back and I thought, wow. At first I wanted

to get defensive, but I said you know what, I know exactly where that’s coming from and I am not going try

to talk you out of it. If you read the news, and pay attention to what’s out there, and follow the anti trust

suit of just eight years ago, then you know there’s a lot of ugliness in our industry and it has been for a long

time. It’s not the first time the feds have investigated the linen industry.

// MEET THE NEWSMAKER


which will be a good one. But he writes

that he doesn’t mind paying 15 bucks

for a veal chop that he sells for $30 but

paying $1.25 for a tablecloth and $.35

for a napkin that someone gets dirty

before they’ve even had their first drink

is a drag. Now for Joe B to take time out

of his memoir to complain about linen

rental is fascinating to me. I want to get

the word out that there are people like

me – there are people in our industry

who are foodies just like the rest of the

country is now food crazy. We love go-

ing to restaurants, we want to be a part

of that, and we want restaurants to val-

ue what we do because we value what

restaurants do. I have this conversation

all the time with people who sell dishes

and flatware. “Why would a chef who

spends so much time and so much ef-

fort to present this product properly on

a plate look to cut anything that would

diminish the aesthetics of what ends

up on that table. You don’t want your

customers to walk away.

If they believe that they can go to a

cheaper napkin, they can go to a more

run of the mill tablecloth and that’s not

even mentioning the stuff in the back

which their customers never see, who

cares what towel the chef is using, who

cares what he is wearing well you know

what, the chef does. And I certainly do.

You know, I want those people to feel

good about the stuff that they’re using.

I want them to feel like these guys are

looking out for me, they’re taking care of

me. That means a lot to me, personally.

Why is your company a partner with City Harvest?My company did a lot of work with City

Harvest in New York. We’re, a partner

with City Harvest because I believe in it.

I can’t think of a more important cause

then feeding the hungry. Nothing else

jumps off the page at me, as being

more valuable than that and the way

they do it is interesting to me. And I can

help. It fits in with what we do. It makes

sense for my company to get involved

in this way and serve a great cause and

as a lovely side benefit, I get to meet a

lot of great chefs. I mean, being around

chefs is like being around rock stars for

me. I enjoy it. And the green agenda is

at least as meaningful to me as it is to

the restaurants. I’m extremely proud

that the green restaurant association

has added my company to the data-

base. When the restaurant calls, and

says, listen we want to do business with

an ecologically friendly company, they

give them my number. That’s hugely

meaningful to me, personally. It’s my

philosophy, it’s my ethics. And guess

what? Those ethics are shared by a lot

of chefs out there. I think you know the

chefs; the restaurateurs in the world,

and probably in New York specifically

look at the linen guy as a necessary evil.

He doesn’t see him as somebody who

believes what he believes, feels what he

feels, and wants what he wants. This is

feedback, and it’s true. And it’s true in

my case. I can’t speak for anybody else.

Overturning the perception of the linen

industry has become a real mission for

me. I hate the way we’re viewed. I really,

really do, and I fight it every single day.

Why did the industry end up in this po-sition?I think because there has been so

much corruption. For instance, why is

the garbage industry viewed the way

it is? Why is the construction industry

viewed the way it is? There has been, in

the past, such, endemic corruption; it’s

really difficult for an honest guy.

What is it that makes a high quality linen? Is it the texture, is it the softness, is it when you wipe your face? What is it that makes a high quality linen dif-ferent from a cheap linen? Well, I think that the more a buyer

knows is great. I do all the buying here

myself because the quality of the prod-

uct means a lot to me. And learning

how a napkin or a tablecloth is woven

is important. First of all, is it cotton?

Is it cotton and linen? Is it polyester?

Is it polyester and cotton? You need

to know the blends and knowing how

it is woven. I need a certain quality of

product just to know that it will stand

up to the rigors of industrial launder-

ing. Because industrial laundering is

a rough process. It’s not like throwing

something in a home washer. To wash

something in a factory like ours, it takes

its toll on a product.

I’m assuming it’s a heat issue.It’s heat, it’s mechanical action. I mean

if you saw the continuous batch wash-

er we use, it’s bigger than most people’s

houses. And it’s really vigorous. And

the chemicals are industrial strength

chemicals, although we work with Eco-

lab with very environmentally friendly

products. But it’s still rough on fabric,

they have to be. We need to sterilize

everything, we need everything to be

nice and sanitary and we need it to be

clean. So the better product, the better

the weave, the better the raw materials,

the more likely that they’ll stand up to a

good product.

When someone picks up a napkin, does it feel more like a handkerchief with no substance if it’s not high qual-ity?If you drop something in your lap your

pants are going to get stained, you want

it to be heavy and luxurious and soft. I

went on a worldwide search for a satin

band napkin myself and I hooked up

with a mill in Egypt. Most people, most

launderers don’t buy directly from a

mill. Most of us go through distribu-

tors but I was unable to find a distribu-

tor who had a satin band napkin of the

quality that I expected. And it’s intui-

tive. You pick it up and you say, wow, I

like that! It’s like when you put on a fine

shirt. It feels nice.

The question is, who is it that you have to give this fine shirt to that under-stands that it’s a fine shirt, and why should I buy this fine shirt? That becomes the issue. When a res-

taurant has a 9 course tasting menu

that they offer their customers and

they recognize that if the tablecloth has

threads hanging off, or little holes, or

the napkin is dingy looking that cus-

tomer is not going to be all that happy

about dropping $300 for dinner. And

that restaurateur recognizes, look I

need everything to be just so. I’ve

been in more than one restaurant that

ironed the table clothes in the dining

room during service because they want

them looking the way they want them

looking. Some restaurants try to hide

that. They think it is unseemly for a

customer to see that. Other restaurants

turn it into almost live entertainment,

which I find endlessly fascinating. They

recognize that everything has to be

what they needed to be; otherwise they

can’t justify the prices they’re charging

for dinner.

“Why would a chef who spends so much time and so much effort to present this product properly on a plate look to cut anything that would diminish the aesthetics of what ends up on that table?”



tiative has constantly advanced toward

its commitment to have 100% of its

contracted seafood certified sustain-

able by 2015. Through strategic part-

nerships with key suppliers including

Slade Gorton®, Contessa®Premium

Foods and CleanFish®, the initia-

tive promotes Your Better Choice in

Seafood® which is built on four key

platforms: 1. Better Variety - The most

recent additions to Sodexo’s flexible,

diverse line of frozen sustainable sea-

food are a greater variety of breaded,

battered and encrusted seafood many

of which are lower in fat and sodium.

2. Better Taste - Available nation-

ally through a network of approved re-

gional distributors, the initiative pro-

vides a comprehensive, high quality

fresh seafood program to meet Sodexo

customers’ needs. Salmon, Tilapia

and regional value-added fresh prod-

ucts are featured as well as artisan,

eco-friendly offerings like Loch Duart

Salmon and Laughing Bird Shrimp

from CleanFish.

3. Better Standards - As the glob-

al authority in seafood quality and

safety, NSF Surefish has developed an

independent third party led specifica-

tions and quality assurance program

for Sodexo. This program is unsur-

passed in the industry for consistent,

dependable quality.

4. Better Environment – Working

with the Marine Stewardship Council

and the Global Aquaculture Alliance,

Sodexo has made an allegiance to sup-

port global standards of excellence for

environmental responsibility and ac-

countability in seafood.

Seafood is the main source of pro-

tein for over 15% of the world’s popu-

lation and demand for it is rising. The

United Nations predicts another two

billion people will join the world’s

population within 20 years. This in-

crease in demand is challenging the

world’s supply of seafood. A study

published in 2006 in the journal of

Science by a team of leading fishery

scientists concluded that the world’s

fisheries are in collapse and, if current

trends continue, they will be beyond

repair by 2048.

In addition, According to the Food

and Agriculture Organization of the

United Nations (FAO), global fisher-

ies production totals 141.6 million

tons annually. 52% of the oceans’ wild

fish stocks are fully exploited, 16% are

overexploited, 7% are depleted and

1% is recovering. Seven of the top ten

marine fisheries, accounting for about

30% of all capture fisheries produc-

tion, are fully exploited or overexploit-

ed. 90% of the entire oceans’ large fish

have been fished out. According to the

MSC, 200 million people are directly

or indirectly employed in seafood in-

dustries.

Quality of Life plays an important

role in the progress of individuals and

the performance of organizations.

Based on this conviction, Sodexo acts

as the strategic partner for companies

and institutions that place a premium

on performance and employee well

being, as it has since Pierre Bellon

founded the company in 1966. Sharing

the same passion for service, Sodexo’s

380,000 employees in 80 countries de-

sign, manage and deliver an unrivaled

array of On Site Service Solutions and

Motivation Solutions. Sodexo has cre-

ated a new form of service business

that contributes to the fulfillment

of its employees and the economic,

social and environmental develop-

ment of the communities, regions and

countries in which it operates.

Sodexo, from page 48

http://www.insingermachine.com


The striking location features a gi-

ant Wood Stone oven for baking fresh

bread and pizzas, offers breakfast,

lunch and dinner, and is the first cor-

porate-owned location of the highly

successful three-year-old concept.

The unique menu features items such

as prosciutto, fig and cheddar sour-

dough bread panini, the Tum Yum

chopped vegetable salad and a vege-

tarian black bean burger wrap, as well

as some items from Uno’s roots – a

multi-grain harvest pizza, the season-

al apple, bacon and Vermont Cabot®

cheddar pizza, and a line of muffins

inspired by popular cocktails at Uno’s.

The distinctive, fusion retail café

appeals to both the busy customer

who is looking for fresh, high qual-

ity food to take out and the lingering

guest who is looking for a place to set-

tle in, get comfortable and enjoy great

food in a relaxing atmosphere. Be-

tween building and staffing it, the lo-

cation has also brought 60 jobs to the

area. The Boston Redevelopment Au-

thority considers the new Uno Dué Go

a cornerstone of the revitalization of

Downtown Crossing. “We are pleased

that Uno’s is investing in Downtown

Crossing because anywhere there is

unique high-quality food being served

in an inviting atmosphere, it infuses

positive energy into the area,” says

City of Boston mayor Tom Menino.

“Uno Dué Go will light up the corner of

Wood Stone Oven Is Centerpiece Of Uno’s New Fast Casual ConceptBoston-based Uno’s, the casual dining restaurant with a deep focus on intense nutritious menu options, has opened its

newest location of Uno Dué G, the company’s fast-casual café concept, in downtown Boston.

// NEWS RESTAURANTS

continued on page xxcontinued on page 101

http://issuu.com/action/openurl?url=http://www.woodstone-corp.com


Art in the Age is a brand in-

vigorator. They take clas-

sic products like Hen-

drick’s Gin or Sailor Jerry

Rum and give them a brand identity.

In the case of Rhuby for example, the

inspiration for the brand was the co-

lonial meeting of John Bartram, the

famed botanist who was brought

Rhubarb seeds from Europe by Ben-

jamin Franklin. Root gained its pop-

ularity from hard working Pennsyl-

vania coal miners who needed a little

something to keep warm down in the

mines and Snap with its flavor of gin-

ger harkens back to a child’s ginger

snap cookie, with a horse-kick.

Steven Grasse is the ebullient own-

er of Art in the Age and the inventor

of these products. He is brimming

with new ideas for hand-crafted li-

quors, material goods and the next

Root, Rhuby, & Snap

// MIXOLOGY Metro New York’s Monthly Mixes

St. James Infirmary CocktailSpecial thanks to the Preservation Hall Jazz Band in New Orleans

Ingredients

• 2 oz. Sloe Gin or in a pinch,

Laird’s Apple Jack from New

Jersey

• 1 oz. Tuthilltown Manhattan

Rye Whiskey

• 1 oz. Root (USDA Certified

Organic Root Tea)

• Q-Ginger Ale

• Freshly squeezed lemon juice

• Angostura Bitters (just a few

shakes)

Preparation:

1. Combine all the liquors with

the lemon juice in a cocktail

shaker

2. Shake with some fresh ice

and strain into a coupe’ glass

without ice

3. Finish with Q-Ginger Ale

and 3 drops of Angostura

Bitters.

4. Garnish with a ripe Jersey

blueberry (or a sloe berry if

you can find one!)

Rhuby Friday Martini1 Twisted Cocktail

Ingredients:

• 2 Shots Hendrick’s Gin or other

good botanical gin

• ½ Shot Rhuby (USDA Certified

Organic Rhubarb “tea”)

• 3 Tablespoons freshly

squeezed lemon juice (es-

sential to always use fresh

squeezed)

• 2 shakes Angostura Bitters Dry

Vermouth (I like Dolin)

Rhubarb stalk for garnish

Preparation:

1. Fill a plant misting tool with

dry vermouth

2. Mist the inside of a pre-chilled

Martini glass with the dry

vermouth

3. Fill a cocktail mixing glass ½

with ice

4. Add the Hendrick’s Gin and

Rhuby

5. Add a few shakes of the An-

gostura Bitters

6. Add the lemon juice

7. Stir, don’t shake!

8. Strain into your misted Mar-

tini glass and sip through to a

successful conclusion to your

week. Stir with Rhubarb stalk.

Warren Bobrow

Food and Drink Editor of the 501c3

non profit Wild Table on Wild River

Review located in Princeton, New

Jersey. His research on Biodynamic and

Organic Wine and Food will appear in

the 2012 Oxford Encyclopedia of Food/

Drink in America, Ed., 2.

// artintheage.com

These flavors are all USDA Certified Organic, like their products

named Root, Snap and now Rhuby. Root is the alcoholic version of

the ubiquitous root beer, albeit dry at a stomach warming 80 proof.

Snap, a modern day Lebkuchen, or Ginger Snap liquor also weighs

in at a hefty 80 proof. Their newest product named Rhuby is also a

USDA Certified Organic- 80 proof liquor. All these products are now

or will very shortly be available in the NY/Metro area. William Grant

is the distributor.


Root Hot Chocolate:Hot Chocolate for a cold day.

Ingredients

• 2 Ounces of Single Origin Hot

Chocolate from Askinosie (or

your choice)

• 2 shots Root-The USDA Certi-

fied Organic Neutral Spirits

with North American Herbs

and Pure Cane Sugar

• 1 shot Branca Menta Amaro

(super intense mint liquor

from Milano, Italy) freshly

whipped cream (there REALLY is

no substitute for the real whipped

cream, throw out those cans of

chemical fluff the food technolo-

gists call whipped cream)

Preparation

1. Prepare a mug with boiling

water to heat through and

through.

2. Pour out the water, the mug

should be really hot.

3. Add Branca Menta

4. Add the Root liquor

5. Top off with Hot Chocolate

6. Finish with a large spoonful

of freshly whipped cream.

7. Scrape some fresh nutmeg

over the top

8. Reflect on your fine manners

by offering your friend a cup.

hot concepts for the youth (and not

so youth) markets. He is very inter-

ested in making things by hand using

good old- fashioned ingenuity and

his determination for success. His

office; located in a 100 year old plus

loft building in Philadelphia buzzes

with Yankee and Amish inventive-

ness. Social Media weaves a story

in real time about his success and

his products are available nearly all

over the United States and soon the

world. You could say he’s an Amish

farm boy made good!

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


Guests enjoyed a fabulous evening of fine cuisine and live entertainment aboard The Bateaux.

Anne Kayman, Robert Lupica from JP McHale relaxed with guests.

Robert Klingman and Gladys Di Stefano

Food & Bev’s Gladys Mouton Di Stefano with Liz Gilbert of The Bateaux of New York and Arline Isaacon.

Pro-Tek’s Ed Daniels with Diane Rossi

(l to r) Mary Montesanto with Gladys Di Stefano and friend.

Mr. and Mrs. Michael Kempf from System Filtration.

Association members and guests enjoyed a dinner cruise in the New York harbor.

The Food and Beverage Association of America’s Annual Reception and Dinner at the Bateaux of New York

// EYE THE BATEAUX OF NEW YORK


cializing in the valuation, marketing,

and sales of intangible assets for busi-

nesses at all stages. Streambank iden-

tifies, preserves, and extracts value for

clients through the application of ex-

perience, diligence and creativity. The

firm’s recent experience includes An-

chor Blue Holdings, Circuit City Stores,

KB Toys, Borders and other notable

retail names. Additionally, Streambank

provides intangible asset valuation

services to stakeholders in a variety of

contexts. Streambank provides sound

advice on value maximization strate-

gies and liquidity options. Streambank

is headquartered in Needham, MA and

has offices in New York, NY.

Tavern, from page 54 Pepin, from page 65

cook, you have to know the trade in

your hand. You have to learn the pro-

cess. You learn it through endless rep-

etition until it belongs to you.”

And nobody owns technique

like Pepin. Born in France just be-

fore World War II, he peeled, diced,

whisked and braised in his mother’s

restaurants until he left home at 13 for

a formal apprenticeship. He has been

a personal chef to French president

Charles De Gaulle, helped introduce

Americans to French cuisine, turned

down the Kennedy White House to

pioneer mass produced restaurant

food for the Howard Johnson’s chain,

and ran with James Beard, Craig Clai-

borne and the rest of the culinary Rat

Pack.

“He was very much part of this

group,” says David Kamp, author of

“The United States of Arugula.” “He’s

the last living representative of that

wonderful group that elevated the

game for Americans.”

But it is Pepin’s message of crafts-

manship that is likely to be his legacy.

In books and public television series,

Pepin has stressed the importance of

basic skills in cooking. His 1970s clas-

sic “La Technique” and its sister vol-

ume “La Methode” used hundreds of

black-and-white photos to illustrate

every procedure from cracking an egg

to making puff pastry. They remain

the standard references of home

cooks and professional kitchens.

“Jacques stressed that cooking is

not about recipes, it’s about tech-

niques and methods,” says Tom Col-

icchio, co-host of Bravo’s “Top Chef,”

who discovered “La Technique” as a

teenager. “I realized that you don’t

need recipes. You can approach any-

thing as long as you know how to

cook.”

But Pepin’s newest book, “Essential

Pepin,” is the story of the man today:

a French chef turned quintessential

American cook whose formidable

skills and affable manner make him

the ultimate culinary teacher. More

than 700 recipes trace the history of

his palate.

The book’s accompanying three-

hour, searchable DVD promises to

demonstrate “every technique a cook

will ever need,” some of which he’ll

perform on the companion TV series.

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


My father never drove

so I figured he want-

ed me to drive him

somewhere. So I get

there and he sits me down and he says,

“Glen, Burton Jay (who is the General

Manager of our manufacturing facil-

ity in Long Island) just had a heart

attack and his doctor is telling him

he can’t go back to work at Tablecraft

because it’s too stressful. Your brother

is 21 years old and I don’t think he is

mature enough to run a factory of 45

people. Do you mind moving to New

York? I just need you for a year. After a

year you can come back and continue

your teaching career.” So I said, “If I

can get a sabbatical I’ll do it.” And I

got the sabbatical and I moved out to

New York in August of’74. I worked

at Hunter Manufacturing, which was

a division of Tablecraft products, for

eight years. I worked in various posi-

tions; as general manager and then

three or four years as a street sales-

men and that’s when I met Joe Lehr

of Glissen Chemical. I moved back to

Illinois in ‘82 and then I got a letter

in the mail saying we need you back

here. So that’s what happened. I had

some various positions until I was

promoted in ‘97 as President of Table-

craft.

That’s a great story. How long did you work with your dad?Well, from 74 until he retired. He de-

veloped Parkinson’s, so it was prob-

ably until 2002. I also worked with my

two brothers.

So what was that like? The good, the bad, and the ugly. But

the benefits and the advantages far

outweigh the bad times. Plus, two of

us are retiring after 37 years in the in-

dustry.

So, as you look at how this business has grown, was it a food service business or a food service equipment business? I know you’re in retail now. Talk a little bit about how the business has changed and grown and developed through the years.Well, in the mid 60’s my father and

this gentleman in New York decided

that Table Preferences was its largest

customer so they would just merge

and that’s how we bought Hunter

Manufacturing in Long Island City.

We got out of manufacturing in ‘81

and so that was put aside. We man-

ufactured for so many years. My

grandfather was very instrumental in

the food service industry. He started

Tablecraft right after the war with

my father in 1946. So, it was always a

food service company. Obviously, the

product mixes changed.

Tell me about the product mix in the

old days and tell me about where the product mix is today.Well in the old days we also had

wooden cutting boards and we had

a lot of coffee supplies. And we had a

lot of holloware, more so than today.

We had stockpots and we had cut-

lery and we had flatware. So all that

has gone by the wayside and we’ve

evolved over the years to play more

of a manufacturing role in building

tools. We own about 200 tools now

that we manufacture both here in the

United States and overseas in China.

Glenn Davis, CEOTablecraft

// LEGENDS

Tell me how you got into the industry.

Well this is a funny story. I had gone to college and was in the Air Force

for four years. When I got out in ‘72, I started teaching school. I got a job

teaching at an all boys’ school in the city of Chicago and I was so thrilled

because my best friend was also teaching at the school. I was going to be-

come the head track coach and then I get a call from my father who says

to me: “Glen could you come over to the house? I need to ask you a favor.


So, let me take you off that route for a second. What about making prod-ucts in the U.S? Where’s your mind with that? You’ve done it domesti-cally. You’ve done it overseas. Pros, cons, what do you see?

I see it coming back to the United

States. As a matter of fact, within the

past two months, we have built an

entire additional set of tooling for a

product that we were manufacturing

in China. We’re bringing them back

here and we’re going to mold them for

our domestic use here in the United

States. And keep a set over in China,

strictly for international use in our

distribution.

Okay, and how many jobs will that create in Illinois or wherever the factory is?No more jobs. We use custom molders

and they don’t. But it did create the

need to buy two additional machines.

They were US made machinery, so we

don’t manufacture anything now. We

just use custom molders. Our main

custom molders are located in Illi-

nois, Wisconsin and Iowa.

So essentially what happened is a company business that began as a domestic manufacturer moved to be-

come an international manufacturer and then became an International distributor of product. And you ba-sically got out of the manufacturing business. But, you control the prod-ucts that are made on your behalf. Yes, that’s the model. And we now

have offices in the UK and in China.

Hwo about the customer base? You’ve obviously called on restaurant equip-ment and supply dealers for a num-ber of years on the food service side. How has that business changed? How have buying groups changed that business? What does that landscape look like today? I certainly believe the traditional

dealer - distributor is shrinking. The

mom and pop dealers are going by

the wayside. They were the dominant

players when I first entered the indus-

try in seventy-four. Sysco did exist but

only at that time, very superficially.

And the broad liners weren’t an issue.

Today, the broad liners have revolved

and I remember in 1982, I went to a

seminar and I heard somebody say:

“I don’t care what buying group your

company joins but you need to buy

from a buying group.” Obviously buy-

ing groups took over. If you’re not in a

buying group you lessen your chance

of growing the market share.

Why did the buying group grow? What was it that the manufacturer was not able to create? In other words, why couldn’t you have just paid a rebate without having to be involved in a buying group to pay the rebate? Because it was more of striving for

a larger market share, targeting to a

specific audience. They did a lot of

work for us on the marketing side too.

So you were able to see 65 customers

in a three-day period. That and the

advent of the broad liner coming in.

Was that a positive or a negative relative to commoditizing product that you used to be able to sell at a value added. Did it change the need to compete?No, I don’t think so. The perception is

that they sell cheap. But in our prod-

uct line they did not. You know a lot

of the dealers say that Sysco gives its

stuff away because they drive their

food trucks. But they don’t give our

stuff away. But I thought they were a

very positive influence on the growth

of the industry.

What about the impact of the Internet?Well, obviously, it’s created a chain to

get your marketing tools out there. So,

yes, it has opened up, especially in-

ternationally. For us, we don’t sell on

the Internet because we don’t want

to compete against our customers.

Many who have Internet business.

I was going to say you have a lot of dealers who go out with product into the marketplace, etc.Oh yes. Our products are on hundreds

of thousands of different websites,

which is good for us. So, you know the

Internet has been great. The whole

computer has turned around our

industry. I remember sitting in New

York in the early eighties when I saw

my first fax machine. I scratched my

head. I couldn’t believe what it was

doing. it took a minute and 18 sec-

onds; I’ll never forget this, to transmit

a single piece of paper.

So I guess one of the key pieces of your careers has been technology?Oh, absolutely.

What about an operation? What about cash and carries like Restau-rant Depot, Smart and Final? Oh absolutely, I give credit to the Ace

Marts of the world, to Larry Cohen

with Restaurant Depot. They had a

vision and they saw what the indus-

try lacked. They filled the void. It’s

been great for Tablecraft. Tablecraft

was the first so-called smallwares dis-

tributor to have cash and carry packs.

And we still do today and it’s a vital

part of our business.

How about the growth of your retail business? Where did that come from? How did that come about? That came from a relationship that

Tablecraft had with a company out

of Freeport, New York called Jemco,

which was owned, at the time by two

gentlemen, Murray Jay and Wally. I

was familiar with Murray Jay’s two

sons. We’d shared glass runs with

them. And we would distribute into

the food service industry. They would

distribute into the housewares indus-

try. And we had a gentleman’s agree-

ment we would not cross over or in-

fringe on the other guys’ business.

So it was beneficial to both of us.

When Murray Jay unexpectedly

passed away that business started to

slide. One of the sons whose name

was Michael Jay, who I had known for

15 years, I met him at a trade show in

Chicago and he said, “You know, we

should get together.” He was working

for a company called Acme making

magnets. So I said you know Michael

you’re right and we eventually got to-

gether and entered into an agreement

and he became our director of retail

sales and salesman, he put a sales

force together and within three years

we were doing $1,000.000. So it’s been

I think that the fact that we now are a global company is something I’m very proud of what I’ll leave here.




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The conference began on

Monday, October 3rd with

the always popular and

highly rated Liaison and

Self Operator Section Forum, where

liaison and self-operator members

met and participated in a facilitated

dialogue with their colleagues to dis-

cuss challenges and share solutions.

The New Member/First-Time At-

tendee Reception which allowed

those new to SFM to meet with SFM

Board of Directors was a great suc-

cess. The official kickoff of the confer-

ence took place at The Franklin Insti-

tute. This opening reception provided

attendees with unique networking

opportunities and the opportunity to

reconnect with old friends.

The next morning, SFM President,

Carol Bracken-Tilley and Confer-

ence Chair, Tony Kaszuba officially

welcomed everyone and started the

conference. The conference’s Keynote

Sessions were presented by the Jon

Luther, CEO of Dunkin’ Brands and

local restaurateur and Iron Chef, Jose

Garces. These sessions focused on

leadership and trends respectively.

The enigmatic executive told the

story of how Dunkin’ Donuts was

transformed through a series of

significant strategic decisions that

helped to bring this iconic brand

to the world stage. Throughout his

presentation, attendees heard the

leadership principles Jon embedded

in the culture to elevate this great

brand, as well as his team. Luther

was named chief executive officer of

Dunkin’ Brands in January 2003 and

chairman in March 2006. In 2009, he

assumed the role of Executive Chair-

man; in 2011, non-executive Chair-

man of the Board.

Garces opened his first Philadel-

phia restaurant, Amada, in 2005.

Since then he has opened six addi-

tional restaurants; Garces Trading

Company, a gourmet market and

Barbara Boden (JPMorgan Chase) and the Ferko String Band

SFM’s National Conference at the Loews HotelIn the beginning of October, nearly 350 SFM members and on-site industry professionals attended SFM’s National Conference at the Loews Hotel Philadelphia.

// EYE EVENTS

Carol Bracken Tilley, Barbara Kane and Mark Freeman with Benjamin Franklin


café; and Guapos Tacos, a mobile

truck serving modern Mexican street

food all of which form the Garces Res-

taurant Group.

“It’s always a pleasure to speak with

other hospitality professionals to hear

about the incredibly varied ways that

we find success in this ever-evolving

and rapidly growing business,” said

Chef Garces.

Sumi DeBenedittis (PepsiCo Foodservice) with Ben Franklin

Dick Hynes and Michael Posternak at the Hobart booth during the Sponsorship Showcase

Top Chef Contestants (L-R Kenny Gilbert, Kevin Sbraga, Andrea Curto-Randazzo, Casey Thompson)


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The New York based firm has taken

yet another step towards those goals

with the recent acquisition of Casa Bi-

anca Distributors. The Yonkers distrib-

utor specializes in the pizza industry.

Founded in 1982 by William A.(Bill)

Endico and Murray Hertzberg, Ace En-

dico is now the largest distributor in

Westchester and Putnam Counties ser-

vicing the tri-state area. Ace Endico’s

state of the art facility houses an all en-

compassing inventory featuring: dairy,

produce, meats, seafood, fine import-

ed specialty products, paper, canned

goods and everything in between.

“This is a great opportunity for both

our existing and potential new cus-

tomer base, “ noted Bill Endico. “Pizza

has grown to be a part of many differ-

ent types of menus. “Casa Bianca’s in-

ventory and expertise will enable us to

assist our customers to find new solu-

tions.“

The Casa Bianca inventory in-

cludes a full line of pizza items, in-

cluding the highest quality mozzarella

cheese, flour, tomatoes and even pizza

boxes.“This is a perfect match because,

we will be able to add a number of

items to the Casa Bianca customer’s or-

der,” Endico noted. Ace Endico’s port-

folio of fresh produce, chicken, meats,

cleaning supplies and desserts, will

create one stop shopping for the Metro

New York pizzeria.

For Ace Endico, the move further so-

lidifies an inventory that is constantly

evolving to meet the needs of a diver-

sified customer base. Ace’s recent ad-

ditions have included the exciting line

of CIBO ingredients which come just in

time for the expansion of its specialty

foods department.

Ace Endico has built its reputation

by building a team of enthusiastic, ex-

perienced, hard working people. “We

function as a team founded in the idea

that a company’s strength is only as

powerful as the sum of its parts,” added

Hertzberg. “We are proud to be made

up of individual-multi segment exper-

tise, creativity, dedication and profes-

sionalism. “

The Casa Bianca acquisition fits the

profile of Ace Endico’s growth over the

past three decades. The firm has ac-

quired 11 smaller firms through the

years. “In each case, the smaller family

operated distributor has proven to be a

fit for us, because that’s really who we

are,“ Endico added.

“With our growth, we have been able

to keep the best of family business. We

have built a solid management team

and support staff. We have then made

certain that we are on top of the very

latest technology to be able to respond

to our customers needs,“ said Endico.

Among the investments in technol-

ogy has been Ace Endico’s addition of

Jennifer™ FoodSelect, the industry’s

first voice-directed solution for food-

service and grocery distribution cen-

ters. Order selectors at Ace Endico have

increased their average case picking

rates more than 28 percent working

with Jennifer for voice picking while

increasing accuracy to ensure a perfect

order for its customers.

2011 has been a year of many high

notes for the Brewster, NY based com-

pany including our new construction

of 25,000 square feet of dry warehouse

space. Its annual show being held at

the new Yankee Stadium and the acqui-

sition of Casa Bianca, Ace Endico has

continued to establish itself as one of

the nation’s most innovative and pro-

gressive food service distributors.

Ace Endico’s new 25,000 square foot facility

Ace Endico Continues Steady Expansion With Strategic AcquisitionFor the past 30 plus years, Ace Endico has emerged as one of the Metro New York Food

service industry’s most dynamic distributors through its commitment to understanding

it customers needs and developing service solutions that deliver on all fronts.

// NEWS EXPANSION

“We are proud to be made up

of individual-multi segment

expertise, creativity, dedication

and professionalism. ”


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Basketball legend Earl “The Pearl”

Monroe is teaming up with Merck

during National Diabetes Awareness

Month on the Diabetes Restaurant

Month program, to challenge restau-

rants in New York City to create diabe-

tes-friendly menu items which are also

heart healthy. Diagnosed with type

2 diabetes in 1998, Earl has learned

how to maintain a diabetes-friendly

lifestyle and reduce his risk of seri-

ous complications, like heart disease,

through a healthy diet and regular ex-

ercise, and he aims to inspire others

to do the same by making a few small

changes every day, including making

smart choices while dining out.

More than one-third of Americans’

daily calorie intake comes from food

eaten outside the home, including

sit-down restaurants and fast-food

establishments, so the nearly 26 mil-

lion people in the U.S. who have type

2 diabetes are faced with the challenge

of identifying healthy meal options

when dining out. People with type 2

diabetes are two to four times more

likely to have heart disease and stroke

than people who do not have diabe-

tes, so it is important to maintain a

healthy lifestyle. Diabetes Restaurant

Month is a program that strives to ed-

ucate people with diabetes about the

importance of making more informed

dietary choices when eating out.

“Since teaming up with Merck on

the Diabetes Restaurant Month pro-

gram, I’ve focused on my own eat-

ing habits, which has helped to lower

my blood sugar, blood pressure, and

cholesterol,” said Earl. “This is impor-

tant because my doctor told me that

people like me with type 2 diabetes

have twice the risk of developing heart

disease than people who do not have

diabetes.”

Diners are encouraged to visit res-

taurants in New York City to try fea-

tured diabetes-friendly dishes during

Diabetes Restaurant Month in No-

vember.

Restaurants in 18 cities have partici-

pated in Diabetes Restaurant Month

to date and have created delicious di-

abetes-friendly dishes with the help of

a registered dietician and an endocri-

nologist. A healthy diet is a key com-

ponent of a diabetes-friendly lifestyle,

and the Diabetes Restaurant Month

program is helping people learn how

Basketball Legend Launches Menu Initiative To Challenge NYC RestaurantsRestaurants in New York are developing delicious diabetes-friendly dishes as part of

the diabetes restaurant month program.

// NEWS RESTAURANTS

“This is important because my doctor

told me that people like me with

type 2 diabetes have twice the risk of

developing heart disease than people

who do not have diabetes.”



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Ralph Acquaviva’s Approach:

Our first unit was in Berkely Heights.

For many years, the restaurant was

known as Gasoline Alley until my

partners Alex Rubinstein and Dom

Acquaviva bought it from Growth

Restaurants. That restaurant and our

newest in Bedminster involved care-

ful renovations because of the site’s

historic status. Our goal was to take

properties that are rundown and have

lost much of its clientele and renovate.

We accomplished that and we are now

extremely busy. Our renovation goals

for the dining room area, are to have

a “neighborhood friendly” restaurant

that doesn’t require reservations, and

provide “a great bar” with “a lot of draft

beers.” The restaurant dates back to

Delicious Heights, Bedminster, NJIn the 20 plus years that TFS has profiled projects for Blueprint, this is the first time we have ever seen a takeout operation morph into a sit down restaurant with a full bar. Dom Acquaviva, Ralph Acquaviva and Alex Rubinstein are the driving force behind Delicious Heights.


1786 when Aaron Malick, a wealthy

village tanner, built it for his son,

John. From then on, it was the center

of village life and was known as the

Bedminster Inn. It has certainly made

history through the years with a cam-

paign visit from Woodrow Wilson in

October 1911 who would go on to be

elected President of the United States.

The Konzelmans have done a great job

of teaching us how to pick the right

equipment. We were hesitant when

we began with combi’s. But I was sold

when they showed me how we could

be so consistent with staples like

mashed potatoes and avoid the ex-

pense of a kettle. Even with our com-

mitment to creating a successful bar

business, we are definitely food first.

Michael Konzelman’s Approach:

Three and a half years ago we were

brought in by Ralph Acquaviva and his

partners to design and build Delicious

Heights in Berkeley Heights. That de-

sign featured a full restaurant, large

bar, off-prem catering, and a very

large take-out business. This was an

existing restaurant that was just totally

run down. So it was a full 100 percent

ground up restoration that had to be

gutted right down to the bare 2 by 4s.

We did everything including reinsu-

lation. When you are dealing with a

Meiko’s K-Series rack conveyor dishwasher was specified to support theheavy volume warewashing needs of Delicious Heights.

“Our renovation goals for the dining room area, are to have a “neighborhood friendly” restaurant that doesn’t require reservations, and provide “a great bar” with “a lot of draft beers.”

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facility that dates back to the 1700’s

there are tremendous challenges. One

of the goals with the new restaurant

was to build on top of the very suc-

cessful home meal replacement that

they built. So what we did is position

the kitchen so that it sits in the middle

of both the takeout and in restaurant

dining. The takeout facility actually

looks like a completely separate op-

eration in its own little building. It’s

very unusual to see an operator move

from takeout to a sit down operation.

It’s usually the other way around. But

these guys are young and the growth

makes sense for their areas of exper-

tise. They all got together working at

the Short Hills Hilton. Alex is more of

a front of the house guy. He also spent

a number of years at Houston’s. Domi-

nico Acquaviva and Ralph Acquaviva

both bring food backgrounds. The

project went smoothly because every-

body understands their strengths. The

architect understood his role and our

challenge was to create a design that

could create the very highest qual-

ity menus. Our goal was to create a

comfortable bar environment for a 30

and older bar crowd that enjoys clas-

sic rock and roll. We created a clubby

feel with tons of booth space. The

booths were built by Rollhaus who

did such a great job for us in the first

unit. In both cases, the kitchens have

access to a basement. We were able to

wrap the kitchen around the takeout

The legendary Chill-Rite system comnies the functionality of aconsistent our with unmatched asestetics of frosted towers.

Eloma’s combi cooking technology has maximized cooking flexibility for the New Jersey operation.

Southbend ranges’s are the backbone of Delicious Heights’ a la carte menus.

BOOTH#1320

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area and create a spur to handle the

demands of the sit down dining. One

of the challenges in designing this

kitchen was the size of the menu. Sure

there are many similar ingredients on

many of the menus but you are talking

about enormous volume, especially

for weekend brunches. On top of that

they are doing lunch and dinner every

day of the week. We also needed to

build a kitchen that could support an

ever growing on-line ordering. So one

of the keys to the success of the opera-

tion was to add technology that could

create a prescribed pick up time. One

of the key elements of our equipment

package has been the Eloma Combi

ovens. It was a tough sell in the first

restaurant but they have seen the con-

sistency that it delivers with high vol-

ume items like ribs. and the fact after

twelve minutes in the combi, we throw

them right into a mixer, and they’re

done. As with many of our custom-

ers, we were able to bring the guys to

the test kitchen in our office and run

through many of the menu items. They

were able to get a really good feel for

speed and consistency of each piece

of cooking equipment. What has really

been interesting is watching how Chef

Dominic has learned how to get the

most out of the equipment. With the

combi, he prefers not to use pre-sets.

It gets him the control that he is after.

WMF’s Espresso Solutions technology had enable Delicious Heights to maximize coffee profits and consistency.

“We positioned the kitchen so that it sits in the middle of both the takeout and in restaurant dining. The takeout facility actually looks like a completely separate operation in its own little building.

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


As we went through this project, low

ceilings were an on-going concern. In

most projects, we are usually working

with an 8-foot ceiling minimum. Here

we were dealing with 85” ceilings. So

we specified a Meiko dish machine

with a power loader and unloader. The

footprint worked beautifully and it’s a

fully insulated machine that is very ef-

ficient and quiet. It also has some re-

ally energy saving benefits because it

doesn’t use much water and saves tens

of thousands of gallons of water. The

low ceilings also made the duct work

challenging. So we had to make pen-

etrations and go through some office

space above. It certainly would have

been better for them if we could have

just run the duct work out of the build-

ing, but zoning and an active histori-

cal society would not allow it. We built

a full catering kitchen in the base-

ment. It has a full package of fryers,

Southbend ranges, a tilting skillet, and

the Eloma combis. We were able to uti-

lize many of the existing walk-in boxes

from the former restaurant. There are

walk-ins upstairs and downstairs and

we had to put a new box in to support

the Chill-Rite beer system. The Chill-

Rite system is just spectacular. The

system features two frosted towers

that were actually built in Italy. They

have also focused on quality coffee-

service. So to do that we put in WMF’s

Bistro unit, it’s the same equipment

that we put into Yankee Stadium. A

major challenge was to follow a very

tight, quick schedule to get this open.

We made the deadline and we have a

happy client.

BOOTH#1645

Economy worked closely with the Garden State food service ownership teamto create a cooking line that can handle a a wide diversity of demands from catering and takeout to a la carte dining.

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hosting chefs Jon and Laura Brennan

of Plum Pure Foods and Rui Correia of

Douro (both in Greenwich).

Featured local chefs included Debra

Ponzek of Aux Délices (Greenwich),

Lynn Saathoff of CB5 Restaurant

Group LLC (Greenwich), Bryan Gilm-

our of 121 Restaurant and Bar (North

Salem, NY), and Scott Quis of Barce-

lona (Greenwich; Fairfield, CT; South

Norwalk, CT; Stamford, CT).

The Breast Cancer Alliance was

founded in March 1996 by Mary Wa-

terman. Diagnosed with Stage 4 breast

cancer, Waterman knew that her

chances for long-term survival were

not good. She wanted to help other

women fight breast cancer through

research, health education and, most

importantly, early detection. Water-

man died in January 1997. Her cour-

age and determination are a continu-

ing inspiration. The mission of the

Breast Cancer Alliance is to fund in-

novative breast cancer research and to

promote breast health through educa-

tion and outreach. The Breast Cancer

Alliance intends to expand its role as

the preeminent regional organization

funding breast cancer research, early

detection and education.

Food Festival, from page 20

ship organization, applicants were se-

lected based on academic achievement,

leadership and financial need. Among

the criteria for consideration of the an-

nual $5000 Goya Scholarship program,

the student must be enrolled in college

full time while maintaining a 3.0 GPA,

and serving 10 hours of community ser-

vice per month.

Goya Foods also announces a new

nationwide scholarship fund for gradu-

ating high school seniors interested in

culinary arts and food sciences that meet

the selected criteria by Goya and the His-

panic Scholarship Fund. “As the leader

in Latin American food, our new Culi-

nary Arts Scholarship Program is one of

our educational pillars, essential to the

fulfillment of our mission to celebrate,

nurture, and preserve Goya’s diverse culi-

nary heritage and future,” says Peter Un-

anue, Executive Vice President of Goya

Foods. “We pride ourselves on authen-

ticity, high-quality, and culinary traditions

and wanted to establish a scholarship that

would give students the opportunity to

pursue their passion in the culinary arts

and food sciences.”

In January of 2012, eligible students can

apply for a $5,000 annual scholarship at

www.goya.com/scholarships through The

Goya Scholarship Fund. Applicants of the

Goya Culinary Arts & Food Sciences Schol-

arship will be selected based on the stan-

dard requirements established by Goya

and HSF as well as an evaluation of an

essay explaining how Goya has enriched

their family traditions.

In celebration of Goya’s 75th anniversa-

ry, Goya has developed a number of com-

munity programs this year including the

Goya Gives campaign. In partnership with

United Way, Goya donated one million

pounds across multiple markets, the larg-

est ever single-day food donation by a food

company. In addition, Goya has donated

extensively to local and national organiza-

tions including a donation of 1.5 million

pounds of food worldwide throughout

2010 and will donate an estimate of over

two million pounds of food in 2011. Giving

has not only been an intricate part of Goya,

but acts as a symbol of their appreciation

to all those who have supported them

since the beginning.

Founded in 1936, Goya Foods, Inc. is

America’s largest Hispanic-owned food

company, and has established itself as

the leader in Latin American food and

condiments. Goya products have their

roots in the culinary traditions of His-

panic communities around the world.

Goya, from page 22

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a real success story for us. And that was

about nine years ago

Has there been an advantage to being in the retail market relative to creating vision for products for food service and vice versa. Yes. There are definite synergies. The big-

gest advantage of being in both has been

our increased buying power. You know, I’ll

give you an example. When we brought

this into food service we were selling over

10,000 a year. And the first year we got into

retail with that item we started to sell in six

figures so it jumped tenfold. Obviously,

that increased our buying power. Now,

the other thing it did was it gave us brand

recognition. The Tablecraft name was out

there in other places than food service

distributorships. And it forced us to come

up with a new logo, and that’s the current

logo we have today.

Would you ever move back to New York? Probably not but I wouldn’t have traded

that experience for anything and when I

went to New York my father gave me some

wonderful advice. He said: “Glenn you’re

going to go there and you’re going to deal

with the people on the Bowery. He said,

they’re going to be rough. And they’re

going to be tough. And they’re going to

swear at you. And you have to have a thick

skin. But he said they’re going to teach

you how to be a great salesman. He said,

by the time you leave New York, he said,

you’re going to get your Phi Beta Kappa

from the Bowery. I’ll never forget that and

boy was he right. I was also blessed to cre-

ate lifelong friendships in New York with

people like Joe Lehr.

What is your legacy? I think the biggest legacy is that I helped

as a third generation to continue to grow

the business and to make it very solid, on

solid financial foundations. I think that we

have an excellent reputation in the indus-

try from my product line. To those who

deal with the company itself, I think that

the fact that we now are a global company

is something I’m very proud of what I’ll

leave here.

tive officer of U.S. Travel Association.

Previous winners include Niki Leon-

dakis, chief operating officer, Kimpton

Hotels & Restaurants; Andrew Kerin,

group president, Global Food, Hospi-

tality and Facility Services, ARAMARK

Corporation; Tom Giannopoulos,

chairman, president and CEO of MI-

CROS Systems, Inc.; Richard Schnie-

ders, chairman and CEO of SYSCO

Corporation; James Broadhurst, chair-

man and CEO, Eat’n Park Hospitality

Group; Robert F. Cotter, president and

chief operating officer of Starwood

Hotels & Resorts Worldwide, Inc.; Al-

lan L. Schuman, chairman, president

and chief executive officer of Ecolab,

Inc.; Michel Landel, president and

CEO of Sodexho; Marilyn Carlson Nel-

son, chairman and CEO of Carlson

Companies, Inc.; Joseph Neubauer,

chairman and CEO, ARAMARK; Henry

R. Silverman, chairman and CEO, HFS

Incorporated; Herman Cain, former

president, Godfather’s Pizza; Ray-

mond Schultz, former president and

CEO, Promus Hotel Corporation; J.W.

Marriott, Jr., chairman and president,

Marriott Corporation; Barron Hilton,

chairman and president, Hilton Ho-

tels Corporation; and Walter J. Conti, a

past member of the Penn State Board

of Trustees, retired owner of Conti’s

Cross Keys Inn and Pipersville Inn in

Doylestown (Pennsylvania), and cre-

ator of the distinguished Conti Profes-

sorship in the School of Hospitality

Management.

Penn State, from page 31Glenn Davis, from page 75

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So, next question. What’s the math in-volved, or the PNL involved in somebody sitting at Be Our Guest, or somebody who’s sitting at Marriott and they pull up a spreadsheet, and they see a linen? Do they divide the number? Do they divide the number of linens by the number of tops of tables?They do it by covers. They figure a per-

centage. Linen equals this percent of ev-

ery meal I serve. And we’ve gotten good at

both markets. I mean, you have to know

who your customer is and exactly what

they’re trying to accomplish. And that

comes back to really knowing your au-

dience and being able to appreciate the

challenges that they face. You know, Pat

LaFrieda is a great butcher, and he knows

more about meat than anybody on the

planet. But, that’s not why he is who he

is. He is who he is because he knows what

the restaurants need, and he makes sure

they get it. You know, and that’s really the

secret. I need to go to my customers for

meals, because I need to make sure that

my people are doing what I always say

they’re doing.

So what’s the conversation that has to go on, is it, ”Hey is your catering business expanding, do we need to do a better job of being ready for those wedding sched-uling on Sundays. Is it, I see you’re going into the brunch business, what about if we do this type of a look for brunch? For somebody selling your products cor-rectively and effectively and creatively, what’s that discussion like?We need to make sure that we are help-

ing them manage their costs because

most of them have bigger fish to fry, so to

speak. If I’m delivering 5,000 napkins to a

restaurant it’s going to be really cumber-

some for a restaurant manager or even

a store to take a lot of time to figure out

whether that number makes sense for

them. We need to be good with that at our

end. We need to know, alright listen I see

that I am delivering you xyz but I see that

we are picking up a b and c so I think we

are missing something. Could it be that

you need this, or have you added a third

seating? Or, are you now open on Sundays

when you didn’t use to be? Because, what

we’re seeing on our end coming into our

factory from you doesn’t match what’s go-

ing out. We need to be on top of that. And

we need to go to them before they come

to us. But those are typically inventory

management questions, more than they

are fabric, color, and design.

So are you in the aesthetic question busi-ness, or are you in the design business, I guess, is one of my questions.

We have to be in all of those businesses.

When I went recently to Rouge Tomate

the first thing I did, is talk to the operations

manager there. I noticed that red is their

color. Everything in the restaurant is red,

it’s red everywhere. But their red napkins

didn’t pop. They were dingy. Well, the first

thing I need to do, is, I need to go out and

buy you brand new napkins. Because, you

need napkins that are going to pop. And I

need to redo my wash schedule to make

sure that when we wash your napkins,

there’s no color contamination from other

colors. So we revamped our wash process

to make sure that the red stayed as red as

we could keep it. It looks great, they never

have to ask questions about what we’re

delivering or why, everything is there be-

fore they need it and it looks exactly like

I expect it to look. Because ultimately, I

have to set those standards here.

The next generation of kids who’s going to the CIA or going to Johnson and Wales. Is this a message that belongs with this kid?It should start there.

Newsmaker, from page 67

w

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was voted a best BBQ cookbook by the

National Association of BBQ.

“At Dinosaur Bar-B-Que, fresh,

homemade, and high quality aren’t

just catchwords; they’re our founda-

tion,” Stage explained. “Our commit-

ment to food quality and genuine hos-

pitality is unyielding and intense. We

pride ourselves on our loyal guests,

employees, and being a great place

to have fun and sample some of the

best bar-b-que in the country. Our

menu is firmly rooted in the traditions

of Southern bar-b-que, but there are

other influences that shape our flavors

and give our food its own distinctive

character. That’s one of the secrets of

great bar-b-que- staying committed to

tradition, but finding your own stamp

and signature,” Stage concluded.

advanced through the ranks of the ho-

tel’s restaurants, eventually becoming

the head chef.

In 1996, Medina met Chef Richard

Sandoval, who was impressed by Me-

dina’s vision and enthusiasm. While

still holding down the fort at Maya,

Medina enrolled at the French Culi-

nary Institute, taking classes during

the day and working at night.

After graduating FCI in 1999, Medi-

na expanded his professional cooking

experience by becoming the executive

chef of SushiSamba, a popular Japa-

nese-South American restaurant in

New York City. He helped open Sush-

iSamba7 in New York and SushiSamba

Dromo in South Beach, Miami. Me-

dina returned to New York in 2003 to

become the corporate chef for all of

Richard Sandoval’s Mexican restau-

rants, and open and helm Pampano,

which garnered two stars from The

New York Times.

In 2004, Medina was hired as the ex-

ecutive chef of Zocalo, an Upper East

Side Mexican restaurant. Three years

later, Medina was ready to captain his

own restaurant; he opened Toloache in

August 2007; he followed up his first suc-

cess with the opening of Yerba Buena in

Manhattan’s East Village a year later. Yerba

Buena has garnered critical acclaim; New

York Magazine named it one of 2008’s best

restaurants, and Time Out New York hon-

ored the restaurant with a 2009 Reader’s

Choice Award for “Best Reason to Brush

Up on Your Spanish.” A second location,

Yerba Buena Perry, opened in August 2009

and has received similar attention with

Time Out New York awarding it four

out of five stars.

Dinosaur, from page 19

Medina, from page 26

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tion code.

Hotel F&B Zone

Debuting this year, the Hotel F&B Zone

is an edited division of statement-

making products for hotel, resort and

casino food and beverage operations.

Endorsed by the American Hotel &

Lodging Association Food & Beverage

Committee, exhibitors within this area

will feature such products as Bar Equip-

ment, Beer, Wine & Spirits, Breakfast

Foods, Buffet ware and Catering Ac-

cessories, Cooking Equipment, China,

Glassware and Flatware, Coffee and

Tea, Menus, Software & Technology,

Specialty Food and Beverages, Table

Linens and Uniforms.

iPad Application Area

With new applications launching at

a rapid pace, the IHMRS will offer an

iPad application area for the first time

this year. Sponsored by Hospitality

Upgrade magazine, visitors will experi-

ence a first-hand look at apps to assist

both front of the house and back of the

house operations, such as concierge,

engineering, housekeeping, check-in,

security and more.

Salon of Culinary Art

The Salon of Culinary Art returns with

more than 300 extraordinary “food as

art” displays. Presented by the Société

Culinaire Philanthropique, the 143rd

annual Salon will feature elaborate

buffet tables, decorated fish and poul-

try, pastry work and other creatively

prepared foods.

Awards

Gold Key Awards for Excellence in

Hospitality Design

The 31st annual Gold Key Awards will

honor firms for excellence in hospital-

ity design within the categories of:

• Best Hotel Design/Resort

• Best Hotel Design/Urban

• Bathroom, Guest Room

• Lobby/Reception

• Lounge/Bar

• Restaurants/Casual Dining

• Restaurants/Fine Dining

• Spa.

Taking place from 7:30 – 9:30am on

Monday, November 14, at the Inter-

Continental New York Times Square,

the awards ceremony also will feature

the 2011 Designer of the Year, selected

by sponsors Interior Design and HO-

TELS magazines. In addition, NEWH,

Inc., the Hospitality Industry Network

will present its annual Icon of Indus-

try Award to Harvey Nudelman. Tick-

ets are $75 each and available through

IHMRS attendee registration at www.

ihmrs.com. Show registration is free of

charge with a Gold Key Awards ticket

purchase. Complimentary shuttle ser-

vice will be provided to the Javits Cen-

ter following the ceremony.

Editors’ Choice Awards

Presented in 10 total categories – De-

sign, Equipment & Supplies, Guest

Amenities, Tabletop, Technology, as

well as eco-friendly equivalents to

each of these categories – the Editors’

Choice Awards will celebrate the best

new products on the Show floor. Se-

lected by editors of the leading hos-

pitality trade publications, Editors’

Choice Awards are awarded based on

innovative design, how the product

answers a particular industry need,

creative use of material or construc-

tion, and development or use of a new

technology. Highlighting the awards

is the Kenneth F. Hine Best of Show

Award, for the overall best new prod-

uct. Winners will be announced during

the Opening Ceremony at 9:45 am, on

Sunday, November 13, 2011.

IHMRS Pre-Show, from page 37

continued on 105


Other conference sessions includ-

ed:

• The Value of On-site Foodser-

vice

• Deal With It: Commodity Infla-

tion and Your Food Costs

• Interactive Technologies for On-

site Settings

• Food Psychology: Why We Eat

More Than We Think

• Radar On - Antenna Up… Ful-

filling Customers’ Unexpressed

Wishes

The Annual Business Meeting

was held on Wednesday in con-

junction with the SFM Awards Lun-

cheon. During the luncheon The

SFM Directors’ Award winners and

Pacifico Award winner were an-

nounced. The business meeting,

chaired by Carol Bracken-Tilley,

included reports on the financial

status of the organization, as well

as reports from each of the SFM

committees. The highlight of the

business meeting was the unveiling

of SFM’s new website (http://www.

sfm-online.org/)

Other conference highlights

included the IAB’s Hunger Walk

through Historic Philadelphia. This

year’s walk resulted in a $3,000 dona-

tion to Philadundance, a Philadelphia

food bank. The donation translates to

six thousand meals for Philadelphia

area families. In addition to the Hun-

ger Walk, attendees raised funds for

the SFM Foundation by bidding on

items at the SFM Foundation Silent

Auction.

The conference concluded with

the President’s Banquet and Dessert

Party. The final event of the evening

included the passing of the gavel and

the president’s pin to SFM’s 2012 Pres-

ident, Barbara Kane, Ecolab. Kane ac-

cepted the gavel and spent a few mo-

ments sharing her goals as President

for SFM’s future.

Kane discussed SFM’s the power to

adapt in her comments. The Ecolab

exec is the first ever associate to be

named to lead the group. “We must

achieve two key goals: 1) enhance our

education and communication and 2)

grow our membership—in a way that

sails with the currents of our changing

industry, not against them.”

The Society for Foodservice Man-

agement (SFM) is the pre-eminent

national association serving the needs

and interests of executives in the on-

site foodservice industry.

Its principal role is to enhance the

ability of our members to achieve

career and business objectives in an

ethical, responsible and professional

climate. The Society represents ma-

jor corporate liaison personnel and

independent operators as well as

national and regional foodservice

contract management companies.

to make smart choices when eating

out. Visit MerckDiabetes.com for tips

on physical activity and healthy eat-

ing, Earl’s favorite diabetes-friendly

recipes, and information about the

basics of diabetes management, in-

cluding blood sugar, blood pressure,

and cholesterol control.

Today’s Merck is a global health-

care leader working to help the world

be well. Through our prescription

medicines, vaccines, biologic thera-

pies, and consumer care and animal

health products, we work with cus-

tomers and operate in more than 140

countries to deliver innovative health

solutions. We also demonstrate our

commitment to increasing access to

healthcare through far-reaching poli-

cies, programs and partnerships. For

more information, visit www.merck.

com and connect with us on Twitter,

Facebook and YouTube.

Earl “The Pearl”, from page 82SFM, from page 79

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Prexy Post, from page 3

IHMRS, from page 5

age industry will complement the Ho-

tel F&B Zone, including the Hospitality

Leadership Forum Keynote Luncheon

on Saturday, November 12. “Thought

for Food: How Celebrity Chefs Cook

up Business” will feature chefs Daniel

Boulud of Dinex Group, Floyd Cardoz

of the North End Grill and Dan Kluger

of ABC Kitchen, addressing how smart

hoteliers are turning poorly perform-

ing food operations into culinary

hotspots at hotels and resorts around

the world. Registration for the Hospi-

tality Leadership Forum is available

through IHMRS attendee registration

for $139 per person, and includes ad-

mission to exhibits November 13-15.

On Sunday and Monday, related

seminars will discuss “Upgrading After

the Downturn: Maximizing Hotel F&B

Renovations,” and “Missed Oppor-

tunities in Hotel Food and Beverage

Operations.” Both seminars have been

developed by the American Hotel &

Lodging Association Food & Beverage

Committee, and are offered compli-

mentary with Show registration.

The 96th annual International Ho-

tel, Motel + Restaurant Show will run

Saturday, November 12, through Tues-

day, November 15, 2011, at New York

City’s Jacob K. Javits Convention Cen-

ter. Following a full-day of conference

and networking activities on Saturday,

November 12, the IHMRS will feature

three full days of exhibits from Sun-

day, November 13, through Tuesday,

November 15. The market presents

some 700 hospitality industry suppli-

ers and attracts 30,000 in total trade

attendance. IHMRS is co-located with

Boutique Design New York (BDNY),

featuring more than 200 interior

product manufacturers of high-end,

unique and innovative design prod-

ucts for hospitality.

la, Certification and Alumni & Public

Relations. “I look forward to work-

ing closely with Richard, and follow-

ing his vision of breaking the cycle of

poverty through culinary education,”

says Robbins. Most recently, Robbins

was part of the founding manage-

ment team of CDT, a mission-driven

real estate investment trust formed in

1998, dedicated to providing afford-

able housing and community devel-

opment. She also served as General

Counsel. Robbins began her career

in education, specializing in students

with special needs before moving

on to a career in business and law.

She has always been involved in the

culinary arts and relishes her role as

a food industry judge. “Susan not

only has a passion for our students

and a thorough understanding of

how C-CAP saves lives, but also has

the talents necessary to work with all

the chefs that support our program.

That’s a unique skill set,” says Marcus

Samuelsson, C-CAP board member

and award-winning chef of the ac-

claimed Red Rooster restaurant, and

cookbook author. A national non-

profit, C-CAP manages the largest in-

dependent culinary scholarship pro-

gram in the United States. Since 1990,

C-CAP has awarded students $34

million in scholarships and donated

$2.7 million worth of supplies and

equipment to classrooms. C-CAP op-

erates in seven locations: New York;

Los Angeles; Chicago; Philadelphia;

Hampton Roads, VA; Prince George’s

County, Maryland; and statewide in

Arizona.

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888-531-CHEFwww.iceculinary.com

Pastry & Baking arts

Classes

Call For Upcoming Class

Schedule

Call Vic Rose: 732-864-2220

Summer and Chauncy Streets, draw-

ing in those who work, live, shop and

go to school in that neighborhood.” In-

gredients at Uno Dué Go are organic

and locally-sourced whenever possible

within a 300-mile radius to reduce car-

bon footprint and keep food fresh. For

example, the granola is from Maine, the

bacon is from a farm in New Hampshire

and the coffee is roasted in Massachu-

setts. “What makes Uno Dué Go special

is that it’s a café with its own style and fla-

vor, not just a trimmed down version of

the full-service Uno‘s restaurant menu,”

says Frank Guidara, president and CEO

of Uno’s and creator of the Uno Dué Go

concept. “It offers fresh, flavorful food in

the ways our guests are looking to get it

– either as a quick pick-up or as part of a

relaxing getaway.” Wi-fi, meeting space

and a nutritional kiosk are available at

the new location, and as a member of the

Green Restaurant Association it also fea-

tures “greener” restaurant equipment to

cut down on water and energy use. The

opening of this Uno Dué Go is just part

of Uno’s growth story. Uno’s has new full-

service restaurants opening both domes-

tically and internationally, and is gaining

momentum in its quick service concept,

Uno Express, and its consumer packaged

food line, Uno Foods. Based in Boston,

Massachusetts, with 28 locations and ap-

proximately 1,700 employees within the

state, Uno Restaurant Holdings Corpora-

tion includes over 150 company-owned

and franchised restaurants located in 24

states, the District of Columbia, Puerto

Rico, South Korea, the United Arab Emir-

ates, Honduras, Kuwait and Saudi Ara-

bia, and approximately 9,000 employees

worldwide. Uno’s mission is to deliver in-

tensely flavorful, delicious and nutritious

food in an environment of heartfelt hospi-

tality, and was named America’s Healthi-

est Chain Restaurant by Health magazine.

The company also operates fast casual

Uno Dué Go cafés, a quick service con-

cept called Uno Express and Uno Foods,

their consumer package and foodser-

vice manufacturing division.

Wood Stone, from page 69

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exciting happenings during the con-

gress. ICE student volunteers were

able to gain new experience, meet

and rub shoulders with the chefs and

professionals at the congress.

All in all, it was an extraordinary

three days in New York City culinary

professionals. The StarChefs.com In-

ternational Chefs Congress was cer-

tainly a memorable event for all of

the ICE students, chefs and staff who

were able to participate in this im-

pressive annual symposium.

Organizers

The IHMRS is owned by NYSH&TA,

HANYC, and AH&LA, and is managed

by GLM.

Website

www.ihmrs.com

Exhibitor Information

Lynn White, show manager

(914) 421-3249

[email protected]

Attendee Information

GLM Customer Relations

(800) 272-SHOW

Hotel & Travel Information

Travel Planners, Inc.

(800) 221-3531 or (212) 532-1600

Dates & HoursSaturday, November 12

9:00am – 5:00pm

(Hospitality Leadership Forum)

Sunday, November 13

10:00am – 5:00pm

Monday, November 14

10:00am – 5:00pm

Tuesday, November 15 10:00am –

4:00pm

IHMRS Pre-Show, from page 96

ICE, from page 13


Manhattan’s Chefs

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This free event, New York’s largest

neighborhood holiday festival, takes

place on Monday, November 28th in

Lincoln Square, and the outdoor food

tastings have become one of the best-

loved traditions for event-goers. Res-

taurants include: A Voce, Asiate at the

Mandarin Oriental, New York, the At-

lantic Grill, Bar Masa, Breadsoul Café,

Bouchon Bakery, Café Fiorello, Ed’s

Chowder House, Épicerie Boulud,

Europan Bakery Café, Dizzy’s Club

Coca Cola & Great Performances, Ga-

briel’s Bar & Restaurant, La Boîte en

Bois, Landmarc, Le Pain Quotidien,

Luce Restaurant & Enoteca, Magnolia

Bakery, Porter House New York, Rosa

Mexicano at Lincoln Center, Sapphire

Indian Cuisine, Screme Gelato Bar,

Soutine Bakery, Telepan,’wichcraft,

and other great Upper West Side eat-

eries. Food will be served from 6:00

p.m. - 8:30 p.m.

Foodies of all kinds will enjoy sam-

plings of a wide range of dishes such

as: Atlantic Grill’s Butternut Squash

soup with Cranberry Crème Fraiche;

Café Fiorello’s Pasta e Fagioli and

Chocolate Mousse; Hot Apple Cider

and Clam Chowder by Ed’s Chowder

House; Beignets with Caramel Apple

Sauce from Asiate at the Manda-

rin Oriental; Soutine’s Peppermint

Brownie, and plenty of other tasty

treats. Tastings will be held under

canopies along the sidewalks, snow

or shine, at Time Warner Center at

Columbus Circle, along Broadway

between 62nd and 64th Streets and

at Richard Tucker Park between 65th

and 66th Streets.

Winter’s Eve begins with an annual

Tree Lighting Ceremony at 5:30 p.m.

in Dante Park, and in addition to the

food tastings, is followed by a host of

free musical acts, art activities, street

performers, shopping specials and

tons of family fun. Musical headlin-

ers include folk legend Arlo Guthrie,

jazz singer Catherine Russell, kid’s

rock and roll musician Joanie Leeds &

the Nightlights, Broadway show Sister

Act, Jazz at Lincoln Center, The Hot

Sardines, Opera Collective and Select

Blendz, as well as various marching

bands. Other entertainment includes

Arm-of-the-Sea theater puppets, Big

Apple Circus, Dance Parade and ice

sculpting by Okamoto Studio. Don’t

forget to drop by the Winter’s Eve

Dance Tent at 62nd Street and dance

like crazy to Grammy Award winning

band The Klezmatics!

In the spirit of holiday giving, The

New York Cares Coat Drive is this

year’s Winter’s Eve charitable partner;

event-goers are encouraged to bring

a gently used or new coat to donate at

various drop-off locations through-

out the district.

A portion of the Winter’s Eve Food

Tastings’ proceeds will be donated to

the New York Cares Coat Drive. For

more information on Winter’s Eve

visit: http://www.winterseve.org/

Over 30 of NYC’S Top Restaurants Spice Up Winter’s Eve With Food Tasting At This Free Holiday Festival Hosted By Lincoln Square Bid

Over 30 of Lincoln Square and New York’s hottest restaurants will help kick off the

holiday season at the 12th annual Winter’s Eve at Lincoln Square, offering a variety of

delectable samples from their signature dishes at a nominal cost of $1- $5 each.

// NEWS EVENTS

Winter’s Eve begins with an annual Tree

Lighting Ceremony at 5:30 p.m. in Dante

Park, and in addition to the food tastings,

is followed by a host of free musical acts,

art activities, street performers, shopping

specials and tons of family fun.


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In Ma, J&B Restaurant Partners of

NYDMA LLC, an existing Friendly’s

franchisee, purchased an additional 32

company-owned restaurants.

The restaurants in the refranchising

will include some restaurants in New

York, Connecticut and New Jersey. J&B

Restaurant Partners will remodel and

refresh all 32 restaurants and have made

a commitment to build 19 new restau-

rants over the next seven years.

Joseph P. Vitrano, President and CEO

of J&B Restaurant Partners, along with

his Executive team, Gerry Snearly, Chief

Financial Officer, Greg Alagna, Senior

Vice President, Operations and Dawn

Petite, Vice President, Operations will

assumed operation of the restaurants.

Based in Ronkonkoma, New York, J&B

owns and operates numerous national-

brand franchises throughout Long Is-

land. A Friendly’s franchisee since 2001,

J&B has operated 33 Friendly’s franchis-

es, bringing their total to 65. The com-

pany is deeply rooted in the Long Island

community and supports a number of

nonprofit and community organiza-

tions throughout the area.

The move left big and small mem-

bers of the lunch crowd out in the cold

at Friendly’s locations in West Hart-

ford, Manchester, Torrington, Meriden,

Storrs, Guilford and Waterbury.

Friendly’s, which operates compa-

ny-owned and franchise restaurants

throughout the Northeast and several

southeastern states, said that the deci-

sion to restructure through a Chapter

11 filing was driven by the economic

downturn, the rising costs of commodi-

ties, “such as cream,” and high rents.

“We have embarked on an aggressive

campaign to enhance restaurant op-

erations, improve the guest experience,

strengthen our team and expand the

company’s successful retail ice cream

business,” Harsha V. Agadi, chairman

and chief executive of Friendly’s, said.

It’s not known how many jobs were

eliminated by the closings. The com-

pany said it was encouraging workers at

closed stores to apply at locations that

were still open.

Friendly’s, whose slogan is “Where Ice

Cream Makes the Meal,” was caught be-

tween being a sit-down restaurant and

a fast-food restaurant. In recent years, it

failed to scoop out a niche for itself in a

way that other family restaurants, such

as Olive Garden and Red Lobster, have

done, said David Cadden, professor of

management at Quinnipiac University

in Hamden.

“Friendly’s was hoping people would

come in, order the meal and order the

ice cream - that’s the lure, but that might

not have been enough,” Cadden said.

“Fast-food restaurants that don’t have

waiter or waitress service have been bet-

ter able to weather the recession.”

On top of that, Friendly’s operations

have had problems for the past 20 years.

One of the most frequent customer

complaints has been that “it seemed to

take a long time to get your meal,” Cad-

den said.

Cadden said he believes that Friend-

ly’s ultimately will benefit from its deci-

sion. “I think by filing for bankruptcy,

Friendly’s will be able to drop its opera-

tions that have not been profitable, re-

organize and pump money into the res-

taurants that are making more money,”

Cadden said.

Friendly’s, which also serves sand-

wiches and entrees, was co-founded

by S. Prestley Blake, who now lives in

Somers, in 1935. Blake, who attended

Trinity College in Hartford, and his

brother Curtis Blake borrowed $547

from their parents and opened the first

store in Springfield, Mass., in the middle

of the Great Depression.

Blake sold the company to Hershey’s

for $164 million in 1979. Nine years lat-

er, Hershey’s sold it to Donald N. Smith

and a group of investors for $375 mil-

lion - they added an “apostrophe s” to

the original name, changing the brand

to “Friendly’s.”

In 2007, Friendly’s was sold to an af-

filiate of Sun Capital Partners Inc., a

private investment firm. Friendly’s said

it has received a commitment of about

$70 million in financing, which it plans

to use to meet its obligations during the

restructuring. It will honor all gift cards,

the company said.

Friendly’s Filing Is Split Ticket With CT Closing Units And Long Island Remaining HealthyNews that the chain’s parent company has filed for Chapter 11 bankruptcy protection

was tempered by the decision to keep all 33 Long Island restaurants up and running.

// NEWS BANKRUPTCY

“We have embarked on an aggressive

campaign to enhance restaurant

operations, improve the guest

experience, strengthen our team and

expand the company’s successful

retail ice cream business.”


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