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2 • May 2012 • Total Food Service • www.totalfood.com
Scottsdale, Ariz.-based P.F.
Chang’s said Centerbridge,
which bought Rock Bottom
Restaurants and Gordon
Biersch Brewery Restau-
rant Group in November 2010, had
agreed to acquire its stock for $51.50 a
share, above the $40.79 its nearly 21.2
million shares had closed at on the
day prior to the deal announcement.
Centerbridge was founded in 2005
by Jeffrey Aronson and Mark Gallogly,
who were previously high-profile in-
vestment professionals at other lead-
ing firms. Aronson had previously
been the head of distressed securi-
ties and had founded the leveraged
loan business at Angelo, Gordon &
Co., which he had joined in 1989 from
L.F. Rothschild & Co. Gallogly was for-
merly a senior managing director and
head of private equity investments at
the Blackstone Group from 2003 until
his departure. At Blackstone, Gallogly
was heavily involved in the firm’s in-
vestments in New Skies Satellites and
Sirius Satellite Radio among others
and had joined the firm in 1989 from
Manufacturers Hanover Trust Com-
pany, where he worked in acquisition
finance.
In addition, P.F. Chang’s reported
profit in the first quarter, ended April
1, fell to $6.3 million, or 30 cents a
share, from $10.6 million, or 46 cents
a share, in the prior-year period.
Revenues were up 0.5 percent in the
quarter, to $318.9 million from $317.4
million.
Rick Federico, chairman and chief
executive of P.F. Chang’s, said: “We
are confident that being a private
company will provide us with greater
flexibility to focus on our long-term
strategic plan of elevating our guest
experience, enhancing our value
proposition, growing traffic and im-
proving the performance of our
brands.”
Jason Mozingo, senior managing
director of Centerbridge, said: “We
have great respect for P.F. Chang’s,
its brands, and the company’s strong
Manhattan Based Equity Group Centerbridge Buys P.F. Chang’s For $1.1BP.F. Chang’s China Bistro Inc. signed a deal late last month to go private in a $1.1 billion deal with equity firm Centerbridge
Partners L.P. of New York.
// NEWS ACQUISITIONS
“We are confident that being a private company will
provide us with greater flexibility to focus on our long-
term strategic plan of elevating our guest experience,
enhancing our value proposition, growing traffic and
improving the performance of our brands.”
continued on page 73
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4 • May 2012 • Total Food Service • www.totalfood.com
Alex Askew, BCA President with the 19th Annual Cultural Awareness Salute Gala participants
A big smile goes a long way! at the 19th Annual Cultural Awareness Salute Gala
Students of William E. Grady High School displaying their hard work at the 19th Annual Cultural Awareness Salute Gala
HP Award Winner Chontha Chandrag-ga-NYIT, with Alex Askew, BCA Presi-dent and Howard Stanford, BCA Board Chairman at the 19th Annual Cultural Awareness Salute Gala
One of the lovely food spreads at the 19th Annual Cultural Awareness Salute Gala
Students of Star Academy at the 19th Annual Cultural Awareness Salute Gala
Students of FedCap at the 19th Annual Cultural Awareness Salute Gala
19th Annual Cultural Awareness Salute Gala
// EYE
Mr. Bowens served as Mas-
ter of Ceremonies for the
event, which featured
speakers Ira Kaplan, CEO
of Irinox, and Crystal Langdon, Au-
thor of Keep the Curls – Empowering
Women Personally and Profession-
ally. Matthew Stevens, co-editor of
Dessert Professional magazine, intro-
duced the new award category, Out-
standing Achievement in Pastry and
Baking Arts, and spoke of the impor-
tance of diversity in that field.
Now in its 19th year, this event
honors the achievements of people
of color in the hospitality and cu-
linary industry. This year’s theme,
“Leaning Forward,” highlighted the
BCA was pleased to have Emmy Award-winning Fox 5 New
York reporter Dan Bowens host their 19th Annual Cultural
Awareness Salute Gala on April 21, 2012 at Guastavino’s NYC.
5 • May 2012 • Total Food Service • www.totalfood.com
Main Office: 282 Railroad AvenueGreenwich, CT 06830
Publishers: Leslie & Fred Klashman
Advertising Director: Michael Scinto
Creative Director: Ross Moody
Director of Social MediaSandy Klanfer
Phone: 203.661.9090 Fax: 203.661.9325
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 2012 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
collective effort needed to cultivate
the future leaders of the foodservice
industry. At this year’s event, Profes-
sor Jean Claude of the New York City
College of Technology in Brooklyn
presented the Award for Outstanding
Achievement in Pastry & Baking Arts
to Chef Ebow Dadzie, the Assistant
Pastry Chef at the Marriott Marquis
NYC. Stanley E. Grayson, Vice Chair-
man & COO of M.R. Beal & Company,
presented the 2012 Heritage Award to
Kevin Walters, the Managing Director
at Creole Restaurant. Marc Scheuer,
VP of Culinary Restaurant Associates,
presented the Jefferson Evans Award
to Chef Tim Buma, Director of Culi-
nary Innovation at Restaurant Asso-
ciates.
The gala began with a VIP and
cocktail reception, followed by a
multi-course dinner, Viennese re-
ception, and dancing and entertain-
ment throughout the night, including
an after-party. The gala dinner gave
a taste of the future of the industry
with four courses and wine pairings
prepared by culinary students from
across the country.
The highlight of the evening was
the presentation of the HP awards
to high achieving culinary students.
The HP award fosters and advocates
for better environments for diver-
sity inclusion. They were recognized
for their excellence and all of the
students were able to read a speech
expressing thanks and their unique
experiences. The awards were given
to Gail O. Agyeman, of the Culinary
Institute of America, Arlene Ambrose,
of South Bronx Job Corps, Brealynn
Lee of Le Cordon Bleu - Dallas, Chon-
tha Chandragga of New York Institute
of Technology, Amy Maharaj of Star
Academy of New York, Joshua Mason
of Johnson & Wales University, Jessica
Matos of Grady High School, Dianna
Palmer of Hudson County Commu-
nity College, Sierra Tarver of Brooklyn
Job Corps, and David White of FED
CAP.
“Students from different schools
and different backgrounds come to-
gether in the same kitchen and cook
in a non-competitive environment,”
says Alex Askew, President of BCA.
“Those of us who attend are honored
to witness the promise of future lead-
ers and work together towards a more
diverse industry.”
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The revised measure would
raise the hourly wage from
$8.25 to $8.50 effective Jan.
1, 2013, and to $8.75 on Jan.
1, 2014. It also would increase the
hourly wage for wait staff to $5.80 in
2013. The original bill proposed an
hourly rate hike to $9.75 by the 2013
date and would have tied an increase
to inflation in 2014.
The Connecticut restaurant indus-
try sought and received an increase in
the tip credit, which allowed restau-
rants to reduce the minimum wager
to reflect tips. The credit is 31 percent,
offsetting $2.56 of the current wage. It
would increase to 31.76 percent and
33 percent over the next two years.
The net result will be that a server
minimum wage will go up by 24 cents
to $6.04 and a bartender minimum
will go up by 45 cents to $7.79.
Democrats argue that the current
minimum wage, which amounts to
about $17,000 per year for full time
workers, puts the state’s low-wage
employees below the poverty line.
“If you give them a raise in the
minimum wage, then it’s going to
be money that’s going to be spent.
It’s never going to be saved. It’s not
enough for them to save, therefore
it benefits them and the economy,”
Sen. Edwin Gomes, a Democrat, said.
Opponents are concerned an in-
crease could discourage employers
from hiring more help during a time
that the job market is already strug-
gling. Advocates for raising the mini-
mum wage will deliver a petition with
more than 3,000 signatures to state
lawmakers.
“Only in the state of Connecticut,
only in the face of all the activity
that’s gone on this year, could we ac-
tually be voting and passing a bill on
a committee that’s just going to make
lives more difficult,” State Rep. Craig
Miner, a Republican, said.
To win passage, House Speaker
Christopher G. Donovan, D-Meriden,
a congressional candidate presiding
over his last annual session, accepted
a two-thirds reduction in his original
proposal, abandoned an automatic
cost-of-living provision and delayed
implementation from July to January.
Connecticut Restaurateurs On Lookout As State House Passes Minimum Wage Increase
The Connecticut House of Representatives passed an amended minimum wage bill late last
month lowering the original proposed hike to a 50-cent increase and removing a provision to
eventually tie the wage to inflation. State representatives passed the measure 88-to-62.
// NEWS LEGISLATION
Democrats argue that the current
minimum wage, which amounts to about
$17,000 per year for full time workers, puts
the state’s low-wage employees below the
poverty line.
9 • May 2012 • Total Food Service • www.totalfood.com
10 • May 2012 • Total Food Service • www.totalfood.com
“C lean Green” the new
certification for textile
provides, is clearly an
advantage to restaurants that offer
high quality seasonal foods, local,
sustainable and farm-to-table foods.
While restaurant chefs and managers
are paying attention to where their
ingredients are sourced, knowing
that their suppliers in the non-food
end of the business are concerned
about the same important issues is
supportive, encouraging and an ad-
ditional benefit to guests.
W.H. Linen IS among the first res-
taurant linen supplier servicing the
New York Metropolitan area to re-
ceive the highly sought after and dif-
ficult-to-achieve TRSA Clean Green
Textile Service Provider Certifica-
tion.
W.H. Linen, with laundry, distribu-
tion and offices in New Jersey, sup-
plies linens to restaurants that in-
clude Per Se, the Altamarea Group,
the Myriad Group, Rouge Tomate,
Nomad, North End Grill, and many
others.
TRSA, The Textile Rental Services
Association of America launched
“Clean Green” early in 2012 to en-
hance the industry’s commitment
to environmental stewardship. To
qualify for “Clean Green” certifica-
tion, a laundry must meet and main-
W.H. Linen Receives Certifcation As A TRSA“Clean Green” Textile Service ProviderLinen rentals are part of every restaurant’s life. But linens are not always something that’s on the top of the chef ’s or
even the guests’ minds. “Clean Green” may help change that.
// NEWS AWARDS
continued on page 85
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These enhancements will
make the Millville facil-
ity the cleanest plant of its
kind, demonstrating Car-
dinal’s commitment to technologi-
cal advancement and environmental
stewardship. “When you start looking
at all of your costs including the ever
increasing cost of freight due to the
price of oil, manufacturing here be-
gins to really make sense,” said Fred
Dohn, CEO of Cardinal’s parent com-
pany Arc International Americas.“We
are dedicated to ongoing innovation
that meets the needs of both our cus-
tomers and the environment,” said
Dohn.
“In addition to the high standards
of excellence, safety and technologi-
cal innovation that we’ve long been
known for, we care about the envi-
ronment and strive to be a leader in
sustainable production.”The first of
the three new natural gas furnaces,
equipped with state-of-the-art emis-
sions control technology, will go on
line next month. By the time all three
furnaces come online later this year,
the Millville facility’s pollutant-filter-
ing system will reduce primary emis-
sions by at least 75 percent. Said Dohn,
“we are producing virtually every item
in our line. This includes a full line
of retail, food service and hospitality
and ad specialty promotion products.
We’re delighted to bring this produc-
tion to New Jersey. There’s a tremen-
Cardinal International Leads In Sustainable Domestic GlassmakingEarlier this month, Pine Brook, NJ-based Cardinal International announced that it will invest almost $40 million dollars to
expand production capacity and lower emissions at its Durand Glass Manufacturing Company plant in Millville, NJ.
// NEWS OPENINGS
continued on page 85
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Chefs Bring Taste Of NY To Capital
SCOOP is proud to say that Big
Apple chefs are invading Washington,
DC cooking for the White House and State Department, as well as opening
up new restaurants in the nation’s cap-
ital. Chef Maria Loi recently prepared
a power meal for President Obama at the White House to honor Greek Inde-
pendence Day, which has been cele-
brated at the White House for the past
26 years. Loi, known as the Greek Mar-tha Stewart, launched Loi on the Up-
per West Side just last October. White
House chefs Cristeta Comerford and Bill Yosses brought Loi to the White
House gardens, and showed her their
honeybees, which were used to make
her signature baklava. “It was the most
wonderful honey I ever tasted and we
have great honey in Greece.” Loi said.
“It was a very moving experience. The
White House chefs welcomed me as if
I were in my own kitchen. I could stay
here and cook with them forever,” she
added. New York chef April Bloom-field, known for launching New York’s
gastro pub trend with the Spotted Pig,
also prepared a lunch for Secretary of State Hilary Clinton in honor of Brit-ish Prime Minister David Cameron, in the Benjamin Franklin Room at the US State Department. New York chef Marc Vidal and owner Yann de Rochefort opened Boqueria in Du-pont Circle. It is their third location,
but their first outside New York. Mi-chael White is also opening an out-
post of Osteria Morini at The Yards Park in DC on the Anacostia River,
in the Capitol Riverfront neighbor-hood, just south of Capitol Hill. Slated
to open in the summer of 2013, it will
be 4250 square feet with river and park
views. And since 2009, Jean-Georges
Vongerichten has graced DC with J&G
Steakhouse opposite the White House
in the W Hotel while New York alum
Kye Bailey, who got his start working
at Cru and Allen & Delancey is now ex-
ecutive chef at Birch & Barley in D.C.
In Midtown, Pizza Rivals Wage A Price War
SCOOP says in the amped-up war
of commerce and 75-cent pizza on
the Avenue of Americas in Midtown,
a perilous moment is approaching.
Circumstances suggest that ravenous
New Yorkers might soon witness 50-
cent pizza, 25-cent pizza or, yes, free
pizza. It is that caustic. Neither side is
willing to yield an inch or a cent. Es-
calation seems imminent. As so often
happens in twisty New York stories
involving wallets and food choices,
who is being picked on and who is at-
tacking vary in the telling. Convenient
facts get omitted from the narrative.
It’s best to start at $1.50 a slice. That
is what pizza was selling for about a
year ago at a family business that is a
combination vegetarian Indian res-
taurant, candy store and pizza parlor
on Avenue of the Americas. It is called
Bombay Fast Food/6 Ave. Pizza. Then
a Joey Pepperoni’s Pizza opened near
the corner of 39th, offering pizza for
$1 a price that has in recent years
been favored by a number of New York
pizza establishments. So Bombay/6
Ave. Pizza shrank its price to $1 too.
All was good until last October, when
a third player entered the drama. At 2 Bros. Pizza part of an enlarging New
York chain of 11 shops that sell slices
for a dollar opened virtually next door
to Bombay Pizza. The only separa-
tion is a stairwell that leads up to a
barbershop. Price stability at a buck
all around persisted until last month,
when both 2 Bros. and Bombay began
selling pizza for the eye-catching price
of 75 cents a slice, tax included. How
long can they go in the price war on
Avenue of the Americas? “We might
go to free pizza soon,” one combatant
said!
Brooklyn Chef Is Hummus Guru
SCOOP notes that from North Af-
rica to Israel, all the way east to Iraq,
hummus is the mortar of daily life.
It’s breakfast, a midmorning snack, a
ubiquitous sandwich spread, a din-
ner appetizer and on and on. “Hum-
mus to us is like peanut butter is to
Americans,” said Mimi Kitai, the
Jerusalem-born chef of the popular
Brooklyn restaurant Mimi’s Hummus.
Most Americans know that the chick-
pea-based dish is inexpensive and
relatively healthy; in 2010, the market
for the refrigerated products made by
companies like Sabra and Holy Land reached $350 million. But supermar-
ket hummus is often humdrum, with
the consistency of cement and a flavor
that’s not much better. Yet when made
fresh, hummus is absolutely delicious.
There’s nothing complicated about
creating your own hummus. It’s a sim-
ple puree of chickpeas, tahini, olive
oil and seasonings. Israelis often like
a smooth and relatively gentle puree,
while Arabs tend to prefer it a little bit
rough and tart. The chefs who provide
canned chickpeas yield a perfectly
good dish. But for a top quality spread
most chefs use dried chickpea soaked
overnight. And make sure your food
processor’s blades are sharp; it takes
proper pureeing to elevate your hum-
mus to sublime.
New Canaan’s Gridiron Acquires Kansas Firm
SCOOP hears that a New Canaan
private equity firm has expanded its
portfolio with the acquisition of a
manager of facility services for retail
and food service customers in the
United States, Puerto Rico and Cana-
da. Gridiron Capital LLC, in partner-
ship with the founder and manage-
ment team of Wichita, Kan.-based
Quality Solutions Inc., acquired QSI.
// SCOOP INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE
Pizza war at Avenue of the Americas
Brooklyn Based Mimi’s Hummus
New Yorkers might
soon witness 50-cent
pizza, 25-cent pizza or,
yes, free pizza.
17 • May 2012 • Total Food Service • www.totalfood.com
Through more than 23,000 vendors,
QSI provides over 75 trades to more
than 9,000 client locations. The com-
pany also offers project management
and light construction capabilities.
Founded by Eric and Wendy Dunn in
1997, QSI is positioned for significant
growth as it meets demand from retail
and food service operators who want
to outsource complex facility services,
freeing them to focus on growth of
their core business. “We look forward
to working with the QSI team to con-
tinue its long history of success, and to
expand its services and capabilities for
both its customers and vendors,” said
Managing Director Joseph Saldutti Jr. “Gridiron learned about QSI by in-
troducing itself to participants in the
sector,” said Thomas Burger Jr. , co-
founder of Gridiron and managing
partner. Its due diligence included a
canvas of QSI customers. “Their man-
agement team is excellent. They are
all passionate about customer ser-
vice. QSI was looking for someone to
help accelerate their growth. We like
that industry,” he said, adding that
employees will stay in place. QSI has
a nationwide footprint, but Gridiron
sees opportunities to expand its pres-
ence, Burger said.
Uptown Outpost For 1L Mulino
SCOOP sees that Greenwich Village eatery 1L Mulino, one of New York’s
best-loved central-Italian restaurants
is staking out the well-fed middle of
Manhattan. The owners of the West Third Street mecca for an American-
ized brand of hearty Abruzzi cuisine
have signed a lease for a new res-
taurant at 37 E. 60th, former site of a
French bistro. The landlord, the Estate
of Sol Goldman, inked a deal with 1L
Mulino chairman and majority owner
Jerry Katzoff and minority owner Steve
Raia for the 1,700 square-foot location,
which is now being renovated. The
new place is going to be an uptown 1L
Mulino and not a different concept.
Katzoff and his son, Stuart, are also
principals of 1L Mulinos in other cit-
ies, including Miami, Chicago, Tokyo
and San Juan. Maybe the opening of
an uptown location will make it easier
to score a table, but don’t count on it.
The original 1L Mulino has been the
city’s most celebrated old-style Ital-
ian place for over 20 years. This year, it
ranked with more modern Del Posto,
Babbo, Ai Fiori and Locanda Verde
among the Zagat Survey’s best-Italian
roster.
NYC’s Per Se Debuts Magazine
SCOOP notes the only American
chef to win three Michelin stars for two
restaurants simultaneously; Thomas
Keller is renaissance man of food.
Owner of 13 restaurants on two coasts,
including Napa Valley’s landmark
French Laundry and Manhattan’s Per Se, he has sold half a million copies
of his “French Laundry Cookbook,”
designed porcelain and silver for re-
nowned French firms, and cooked and
plated the climactic title dish for Pix-ar’s “Ratatouille” an animated film.
Mr. Keller’s most recent venture is Fi-
nesse, a semi-annual glossy magazine
and digital app. The summer 2011 is-
sue, which is still available, centers on
Per Se. The winter 2012 issue, due out
this month, will focus on Mr. Keller’s
“casual dining” properties: Bouchon Bistro, Ad Hoc and Bouchon Bakery, which has two Manhattan locations.
Mr. Keller’s decision came from one
of his public-relations managers who
wanted to do a newsletter and he
kept saying no. When she persisted,
he said, “why not do a magazine?” He
decided it would be a real magazine,
not French Laundry propaganda, so
its written by all kinds of people, Ruth Reichl, Ed Levine, outside chefs, res-
taurant tourists, journalists, his staff.
In addition to the magazine Mr. Keller
has also been working on gluten-free
flour. “C4C (Cup for Cup) was invent-
ed so gluten-intolerant guests could
experience the cornet, their signature
dish. Lena Kwak, a young New York
chef developed it in their Research &
Development kitchen next door to the
French Laundry, where they practice
new techniques, new textures. They’ve
installed a centrifuge and freeze-dry-
ing equipment to create different in-
tensities of flavor. Chef Ferran Adria
of El Bulli demonstrated what can be
done if you have the resources. “We’re
1L Mulino’s Interior Dining Room
Chef Daniel Boulud
Chef Thomas Keller is renaissance man of food. Owner of 13 restaurants on two coasts, including Napa Valley’s landmark French Laundry and Manhattan’s Per Se.
continued on next page
SCOOP sees that
Greenwich Village
eatery 1L Mulino, one
of New York’s best-
loved central-Italian
restaurants is staking
out the well-fed middle
of Manhattan
18 • May 2012 • Total Food Service • www.totalfood.com
heightening recognizable flavors so
they’re more focused, more clean,”
said Keller.
Daniel’s Jambon For JerrySCOOP sees that French chefs don’t
do heroes by the foot, but one made
an exception for Jerry Lewis, who is
beloved in France and was awarded
the Legion d’honneur in 2006. To sa-
lute the “King of Comedy” star’s 86th
birthday last month, a group of high-
profile Gallic fans commissioned top
chef Daniel Boulud to create a gift
for him in New York. Lewis’ favorite
French dish, it turns out, is “jambon-
beurre,” the kind of pedestrian ham
sandwich frequently found in Parisian
cafes. We’re told Boulud marshaled his
minions at his Epicerie Boulud mar-ket, where a boulanger baked a 3-inch
baguette, and charcutier cured special
ham. The resulting one-meter ‘sand-
weech’ was festooned with miniature
French flags and delivered in person
to Jerry at the Hotel Plaza Athenee,”
Boulud signed a card, along with fel-
low chefs Paul Bocuse and Joel Ro-
buchon and former French culture
minister Jacques Lang. “The French
just adore Jerry,” explained Boulud,
“almost as much as they love jambon-
beurre.”
Chang Returns With Jean-Georges Collaboration
SCOOP and others in the restaurant
business wondered where Belinda Chang went about two months ago af-
ter leaving Monkey Bar, where she was
the general manager and wine direc-
tor, well she’s back and on the scene.
She has become the beverage director
for the Culinary Concepts Hospitality Group, a company in partnership with
Starwood Hotels that uses menus cre-
ated by Jean-Georges Vongerichten. In 2011 she won the award for out-
standing wine service from the James Beard Foundation.
Meyer Still In Fine Dining Biz
SCOOP notes that long before he
started opening Shake Shacks world-
wide, Danny Meyer had one of the
most impressive track records of any
New York restaurateur. The man wrote
the book on hospitality literally, and
his winning formula is legendary, the
effortless affable service; the food
that’s easy, accessible and tasty, too;
the warm, busy space with top-notch
acoustics. Few other operators get the
whole package so right. North End Grill, his new spot downtown in Bat-
tery Park, combines all of the elements
that make a Meyer restaurant great.
The staffing might seem like overkill,
Shake Shack’s Danny Meyer
The full dinner menu
is available. without
reservations, at the long
counter facing the chef in
his vast open kitchen, but
a spot in the dining room
is worth planning ahead
for. It’s a beautiful space,
by restaurant design stars
Bentel & Bentel.
19 • May 2012 • Total Food Service • www.totalfood.com
there are more waiters and cooks than
a room like this could possibly require,
but this consummate pro leaves noth-
ing to chance. Though he’s got a real
nose for talent former Tabla toque
Floyd Cardoz is in the kitchen, this
is still very much Meyer’s show. The
restaurant, more than any other he’s
opened in years, goes all the way back
to his Union Square Café roots. Like
that New York institution, still thriv-
ing after more than a quarter century,
it features Continental cooking, Car-doz has mostly abandoned his haute
Indian leanings, served in a relaxed
clubhouse setting. At both places
the front room is set aside for casual
walk-ins. Cardoz offers them some-
thing to nibble on at the tall stools
around the bar, including addictive
spiced onion rings, delicate crisp piz-
zas topped with shelled clams and hot
chilies, and a commendable English-
style steak pie. The full dinner menu is
available. without reservations, at the
long counter facing the chef in his vast
open kitchen, but a spot in the dining
room is worth planning ahead for. It’s
a beautiful space, by restaurant design
stars Bentel & Bentel.
Prices Rise At NYC Steak-houses
SCOOP asks – to hike or not to hike?
That is the question facing steakhous-
es and restaurants as they continue to
face steep price increases in food costs,
particularly beef. Peter Glazier, chief
executive officer of the Glazier Group,
which owns Michael Jordan’s The Steakhouse N.Y.C. said he will be de-
ciding in the next few weeks whether
or not to raise his menu prices. “We’re
at $44 for a strip steak,” he said. “We’re
thinking of raising it two or three dol-
lars. While the Midtown restaurant
hasn’t raised steak prices recently it
did reduce the portion size of a strip
steak last year, from 16 to 15 ounces,”
he said. Across the city restaurants are
struggling to adjust to commodities
price increases that aren’t going any-
where but up at a time when the indus-
try is still recovering from the effects of
the economic downturn. Some restau-
rants have instituted price increases
or are considering them. Others are
reducing portions or diversifying
menus with different proteins, bigger
sides or more affordable cuts of beef.
At the Water Club, chef Aaron Bashy
took the rib eye off the menu a few
months ago when the price of prime
rib eye reached over $13 a pound. At
Tertulia, chef and owner Seamus Mul-len said the price of the 48-ounce
prime rib; the only beef on the menu
went up $10 to $92 last month. And at
Uncle Jack’s Steakhouse, owner Wil-liam Degal said the rib-eye and New
York strip have both gone up to $10 to $55, while the porterhouse for two nudged up $5 and filet mignon, $2. Beef prices have climbed about 30% over the past two years and roughly 10% from February 2011 to February 2012, said Joseph Pawlak, a vice presi-
dent at Technomic, a Chicago restau-
rant research and consulting firm. “We
see it continuing at least for the next
several years, “ said Pawlak.
Days Inn Co-Founder Rich-ard Kessler Speaks At CIA Graduation
SCOOP saw Richard Kessler, chair-
man and CEO of the hotel develop-
ment and operations company The Kessler Enterprise, delivered the
commencement address at The Cu-linary Institute of America (CIA), last month. “Your biggest assets to-
day are your youth, energy, passion,
amount of time you have ahead of
you, and now your diploma,” Kessler
told 97 recipients of associate degrees
in culinary arts and baking and pastry
arts. “Passionate investment in your
early career will provide exponential
rewards later in life.” Early in his ca-
reer, Kessler helped found Days Inn of America when he was 23, and was
its second largest shareholder. Before
turning 30, he was that company’s
chairman and CEO. He sold Days Inn
and created The Kessler Enterprise
at age 39. Kessler’s organization op-
erates 10 boutique hotels and resorts
in Florida, Georgia, North Carolina,
Colorado, and New Mexico, including
the Bohemian and Grand Bohemian Hotel brands. Now 65, the Rincon,
GA native is involved with dozens of
boards, committees, and philanthrop-
ic organizations, mostly in Georgia
and Florida.
CONNECTICUT NEW YORK
NEW JERSEY
• 181 Marsh Hill Road• 91 Brainard Road• 566 Hamilton Avenue• 15-06 132nd Street• 1966 Broadhollow Road • 720 Stewart Avenue• 43-40 57th Avenue• 1335 Lakeland Avenue• 650 S. Columbus Avenue• 305 S. Regent St.• 777 Secaucus Road• 45 East Wesley Street• 140 South Avenue• 1135 Springfield Road
• Orange, CT 06477• Hartford, CT 06114• Brooklyn, NY 11232• College Point, NY 11356• Farmingdale, NY 11735• Garden City, NY 11530• Maspeth, NY 11378• Bohemia, NY 11716• Mt. Vernon, NY 10550• Port Chester, NY 10573 • Secaucus, NJ 07094• S. Hackensack, NJ 07606• S. Plainfield, NJ 07080• Union, NJ 07083
• 203-795-9900• 860-549-4000• 718-768-0555• 718-762-1000• 631-752-3900• 516-794-9200• 718-707-9330• 631-218-1818• 914-665-6868• 914-935-0220• 201-601-4755• 201-996-1991• 908-791-2740• 908-964-5544
To hike or not to hike?
That is the question
facing steakhouses and
restaurants as they
continue to face steep price
increases in food costs,
particularly beef.
Days Inn founder Richard Kessler
20 • May 2012 • Total Food Service • www.totalfood.com
Design, specify, and
equip are three key
words that Dean Lan-
gella, owner and lead
designer of DL Food-
service Design, uses to describe the
foodservice firm’s approach to their
commercial kitchen design, installa-
tion, and renovation jobs. With an ar-
senal of foodservice experience that
extends further than just a typical
kitchen floor plan and installation ex-
perience, DL Foodservice Design has
become a premier kitchen contractor
for restaurants, bars, and large-scale
facilities in the tri-state area.
Dean Langella has spent many
years learning the ins and outs of the
foodservice industry from the initial
planning stages of a project through
to the project’s completion and fin-
ishing details. From early AutoCad
training that set Langella up with
the framework for restaurant and
kitchen design, to years of experience
learning about the products, equip-
ment, and manufacturers that outfit
kitchens, Langella’s design expertise
goes into DL Foodservice Design’s
initial steps of any project. Langella
also has developed a large resumé
of commercial kitchens, restaurants,
bars, and large-scale facilities where
he has led efficient and high quality
construction, renovation, and prod-
uct installation jobs. Crediting this
groundwork as the reason that DL
Foodservice Design is able to provide
clients with successful design-build
projects, DL Foodservice Design
does not limit their work to just the
kitchen. DL Foodservice Design also
provides design and build services for
front of the house in restaurants and
bars and also specializes in consult-
ing services to restaurants, bars, and
hotels.
In addition to the traditional de-
sign-build model, DL Foodservice
Design has introduced “equip” into
their model, creating DL Foodservice
Design’s very own design-equip-build
approach. The opening of a design
studio last year has enhanced the de-
sign stage in DL Foodservice Design’s
process. At the design studio clients
can view samples, review plans and
design layouts, and evaluate the
equipment that will ultimately be-
come a part of their kitchen. As well
as installing commercial kitchens, DL
Foodservice Design is also a kitchen
equipment supplier with nearly 5,000
items in stock from a wide range of
manufacturers and options to suit
every restaurant or foodservice need.
While DL Foodservice Design of-
ten find themselves installing popu-
lar items like combi ovens and Jade
ranges, Langella and his team are
dedicated to helping each client find
the perfect products to equip their
particular kitchen or bar. Equip-
ping kitchens with the products that
meet the culinary needs of the chefs
or the special items that will make a
facility stand out is a main goal when
Langella is planning a project with a
client. Recently, DL Foodservice De-
sign installed Chill-Rite systems in a
few bars in the Jersey Shore that were
looking to create a striking impres-
sion on their customers – Chill-Rite
was the perfect choice allowing cus-
tomers to enjoy the coldest beer with
less foam.
Many restaurant owners in the tri-
state area have recently experienced
the value in trusting DL Foodservice
Design to see their project through
from start to finish. By choosing a
design-build firm that additionally
supplies the equipment involved,
DL Foodservice Design clients are
simplifying their work and benefit-
ting from the ease of one professional
point person for their job. Since Lan-
gella and his team are with the client
from initial consultation until proj-
ect completion, the client can turn
to DL Foodservice Design to answer
all questions and handle any issue
that may arise in any phase of the
project, whether related to design,
equipment, or construction. The cli-
ent also benefits from DL Foodser-
vice Design’s ability to look ahead to
the future projects stages and guide
customers toward the best choices
for their overall project rather than
just one stage of it. With designing,
specifying, and equipping at the core
of DL Foodservice Design’s stand out
design-build approach, more restau-
rants are now enjoying their perfect
kitchen.
Design…Specify…Equip…The design-build approach to construction and renovation may not be new, but DL Foodservice Design, a commercial kitchen
design-build firm, takes this method well beyond traditional design-build expectations.
// SPOTLIGHT DL FOODSERVICE
While DL Foodservice Design often find
themselves installing popular items like combi
ovens and Jade ranges, Langella and his team are
dedicated to helping each client find the perfect
products to equip their particular kitchen or bar.
21 • May 2012 • Total Food Service • www.totalfood.com
22 • May 2012 • Total Food Service • www.totalfood.com
Gov. Andrew Cuomo an-
nounced the first group of
organizations chosen for
lower cost power alloca-
tions under the ReCharge New York
program. The program expands an
earlier Power for Jobs initiative.
Topping the list are several well-
known food service entities. Aque-
bogue based Crescent Duck Farm,
Hicksville’s Kozy Shack, Restaurant
Depot in Bohemia and Whitson’s of
Hauppauge will all benefit from the
new energy savings program.
The New York Power Authority
Board of Trustees approved the al-
locations totaling nearly 600 mega-
watts “in return for their retention
of thousands of jobs and billions of
dollars in capital investments.” The
power will be available July 1.
“ReCharge New York allows us to
supply low cost power to energy-in-
tensive manufacturers and other key
enterprises under long-term con-
tracts to make sure these businesses
stay in New York and hire New York-
ers,” Cuomo said.
Many of Long Island’s biggest orga-
nizations will get breaks on electric-
ity costs under the program, includ-
ing Adecco, Aeroflex, BAE Systems,
Broadridge Financial Solutions, CA,
Cold Spring Harbor Laboratory and
Canon U.S.A.
NBTY, Pall Corp., Northrop Grum-
man, Sleepy’s, North Shore Univer-
sity Hospital and JPMorgan Chase
also will get discounts under power
contracts with the state.
“Recharge NY will significantly en-
hance New York’s ability to provide
reliable, affordable power,” said Sen-
ate Majority Leader Dean G. Skelos,
R- Rockville Centre.
The electricity will be provided by
the New York Power Authority to 442
businesses and 75 not-for-profits,
including 258 who hadn’t obtained
discounts before.
The legislation establishing the
program calls for at least 350 mega-
watts for upstate businesses and
institutions, 200 megawatts for busi-
ness attraction and expansion and
up to 100 megawatts for not-for-
profits.
LI Food Service Firms Lead Roster Of New State Power ProgramIn an effort to help companies battered by high electricity costs,
New York State late last month provided relief to 517 businesses
and nonprofits, including 79 of Long Island’s best-known
employers, in the form of discounted power.
// NEWS ENERGY
23 • May 2012 • Total Food Service • www.totalfood.com
24 • May 2012 • Total Food Service • www.totalfood.com
25 • May 2012 • Total Food Service • www.totalfood.com
It was created and organized by
Keith Hart, a hospitality indus-
try mainstay and cancer survi-
vor, to raise funds for charity by
showcasing offerings from the re-
gion’s top restaurants, wine and spirit
brands, nightclubs and entertainers as
well as hotels and catering halls.
Newsday’s Jim Bernstein and Erica
Marcus called the 2011 inaugural
event “one of the largest fundraising
events in years to raise money to bat-
tle cancer” and “a food-industry show-
case.” The night of sensory delights –
light, sound, food and drink – raised
more than $170,000, was enjoyed by
1500 guests, and made possible by
more than 150 industry sponsors.
Continuing at the heart of the af-
fair in 2012 is Keith Hart, who is best
known for his eponymous marketing
agency on New York’s nightlife and en-
tertainment scene. Hart’s private bat-
tle with thyroid cancer, now in remis-
sion, inspired him to go public with
his mission, and rally the industry to
join the fight against cancer, through
an extraordinary evening of dining,
dancing and donating.
In the spirit of generosity, three in-
dustry peers will be honored in 2012
for their achievements: Anthony
“Tony” Greco, a 40-year hospitality in-
dustry veteran and owner of York Grill
in Manhattan who is best known for
directing operations of premier night-
The 2012 Long Island Hospitality Ball, To Raise Funds For The American Cancer SocietyThe gala will be held on Monday, June 18, 2012 at the Crest Hollow Country Club in Woodbury, NY.
// NEWS EVENTS
continued on page 60
26 • May 2012 • Total Food Service • www.totalfood.com
27 • May 2012 • Total Food Service • www.totalfood.com
28 • May 2012 • Total Food Service • www.totalfood.com
Who had the most impact on your career?My Father because
as an engineer, he in-
troduced me to the idea of creating
places. My daughter because she in-
spires me. David Rockwell because
he raised the bar so high in forcing
people to take notice of a restaurant’s
design. My team, because without
them, I couldn’t have as much fun as
I have!
How does restaurant design differ from retail design?Other than the obvious….they are
pretty similar! Good restaurant de-
sign is about managing the guest and
how they experience the space. It also
factors in how service occurs….food
out of the kitchen and dirty dishes
back in. The guest should not be
aware of these issues. Good retail de-
sign takes these same factors into the
equation. Also, the natural flow when
someone enters a retail store is to go
“right.” That’s why we put the bar on
the right side!
Are you a proponent of open kitchens?Within reason! I love the sights and
sounds of open kitchens, but they
have to relate to the menu and ser-
vice program. When we designed
Washington Park, Jonathan wanted a
completely open kitchen, to the point
where we had the guests enter the
“kitchen” in order to get to the stair
that led to the bathrooms! That was
cool! You cannot do that today with
the Fire department!
How do you figure out what the chef and restaurateur are trying to accom-plish? Is it difficult to “get in to their head”?I just spent three hours with a chef
talking about his vision of a restau-
rant. I loved it! Chefs are brilliant,
creative people. I never tire of the
experience and seldom have trouble
understanding their vision. Some res-
taurateurs can be challenging if they
haven’t spent time cooking!
How has restaurant design evolved in your years in the business?The expectations that the design
matters so much have evolved enor-
mously over the years. First it was
all of the design-related TV shows….
renovate this, flip that. Then the food
critics started to become architecture
and design critics and dedicate para-
graphs to the design. Look, I believe
what we do is important, but it sup-
ports the dining experience. But the
design isn’t more important than the
food or service or wine program!
With 47 New York restaurants in your portfolio, what’s your read on what makes New York restaurants unique?New York is the center of the uni-
verse! Just like Frank Sinatra said, “if
you can make it here, you can make it
anywhere…”
Many people in the industry believe that you were responsible for the res-urrection of Jonathan Waxman’s ca-reer. What did you learn from that ex-perience?I designed Washington Park, which
sort of served as his comeback res-
taurant. I had nothing to do with his
resurrection. I am proud to see that
the public has become reacquainted
with his cuisine….he is a gentle, pas-
sionate and creative person who I
was proud to have worked with. My
biggest lesson was to check my ego
at the door….architecture and design
is a service profession. We are here to
Glen Coben, Principal Glen & Company Architecture in New York CityRecently, TFS sat down with Glen Coben of Glen & Company Architecture to talk about his vision of restaurant design
and where he sees his firm headed.
// Q&A
Glen Coben, Principal of Glen & Company Architecture in New York City
29 • May 2012 • Total Food Service • www.totalfood.com
deliver on someone’s vision. It is not
about me…it is about the chef. I live
by that statement everyday!
How did you develop your concept of half-hour stools?I began to ask my clients how long
they wanted their guests to stay in
the restaurant. Quick-turn restau-
rants cannot allow diners to sit for
too long. That’s why some restaurants
have loud music and uncomfortable
chairs. At least in the ones we have
designed!
Many of your clients talk about your sketches. How did that style evolve and how does it help you do a great job for your clients?Sketching is the best way for me to
communicate with my clients. My
words are important, but when I draw
something in three dimensions, they
can start to visualize what I am talk-
ing about.
When you begin the design process, how do you determine the expected life span of a restaurant?I always assume the restaurant will be
around for the length of the lease. Or
longer! I get very sad when they close.
So much time, effort and money are
spent on places that close early.
Could you teach someone to do what you do? Do you see a next generation of restaurant designers emerging?I teach everyday. And I learn every
day….from my team of amazing ar-
chitects and designers. From my
clients and my family and friends.
Designing these kinds of places is a
deeply personal thing for chefs….
that’s why I do this. There will always
be a next generation of designers - we
are in the same type of fraternity as
chefs - we learn from the masters and
then go out on our own. That’s what
I did, and I am hopeful that some of
my people will do the same! As long
as they don’t steal my clients!
Are you loyal to certain vendors, or is your approach to continually go out to bid?Both. We are very loyal to the people
who have done amazing work. That
being said, we need to keep our eyes
and ears open to new talent, tech-
niques and skilled craftspeople.
What projects are currently on your drawing board?Oh lots of things. We just completed a
restaurant in Bangkok. We are work-
ing on a couple of sweet restaurants
in Greenwich Village. We are design-
ing a rollout of juice cleanse/wellness
quick-serve restaurants in Connecti-
cut. We are also designing some really
cool spaces and places for CYBEX, the
fitness equipment company. There
are a bunch of hotels on the boards
and a few secret projects!
What impact have culinary trends like sustainability and “farm to table” had on your designs?Sustainability used to be a scary word
for us because the products were al-
ways more expensive than the con-
ventional products. The industry is
changing this, and we will always
specify something “green” before we
specify something that is harmful or
not good for the environment. We are
working on a hotel in midtown that
will be LEED silver. We must leave the
planet in better condition than we
received it….it is our duty as respon-
sible professionals!
Have you ever considered working on projects outside the New York City area?We have done projects around the
world! I hope we will continue to do so.
In our increasingly technologically advanced era, it would seem that com-puters would make your job much easier. Why, then, do you stick to paper for all your design work?I am the only person in my office who
doesn’t draw on the computer!
Fashion 26 Hotel Lobby
Sustainability used to be a scary word for
us because the products were always more
expensive than the conventional products. The
industry is changing this, and we will always
specify something “green” before we specify
something that is harmful or not good for the
environment.
Fashion 26 Hotel Bar Design
30 • May 2012 • Total Food Service • www.totalfood.com
This year’s honorees will be
Bryan O’Rourke, President
and CEO of Cardinal Inter-
national, a Pine Brook, NJ-
based supplier of restaurant glass-
ware and tableware, and Mr. and
Mrs. Albert and Stephanie Lasher,
the presidents of DMS Corporation
and Tri-Metro Inc., respectively. The
Corporate Leadership Award will be
presented to Advantage Waypoint,
and accepted on their behalf by Di-
visional President Mark Hanson. Ad-
vantage Waypoint is a fully integrated
conglomeration of nine top foodser-
vice brokerages. Stephanie Lasher is
a native New Yorker. She earned her
BA degree from NYU, going to school
part-time while serving as press and
scheduling secretary to Mary Lindsay,
wife of Mayor John V. Lindsay. Subse-
quently, Stephanie earned an MBA in
public accounting from Baruch Col-
lege. Albert, also a native New Yorker,
graduated from Brooklyn College
with a BA degree, and proceeded next
to the Columbia School of Journalism
where he earned an MS in Journal-
ism. His early career included stints
at The Wall Street Journal and Busi-
ness Week before becoming assis-
tant to the chairman and director of
corporate relations for the Lily Tulip
Cup Corporation. Albert and Stepha-
nie were married in 1967. They had
four children: Risa, Renee, Ian, and
Micah. They ran several companies
together, starting with Disposables
Marketing Services Corp. in 1969,
and subsequently including Network
Associates, NADCO, Tri-Metro, and
RDA. They have been meaningfully
engaged in a variety of not-for-profit
community enterprises. Albert also
teaches magic to young people and
plays tennis, and Stephanie serves
on the boards of their co-op apart-
ment and a local political club. Both
are active at Congregation Rodeph
Sholom, where they have been mem-
bers for almost 40 years. Founded in
1906, the AJC’s mandate has always
been to protect the rights and free-
doms of all individuals as the best
way to ensure the safety and security
of Jews and other minorities around
the world. The AJC seeks to build hu-
man bridges of mutual respect and
understanding between religious and
ethnic groups, defend religious free-
dom and church-state separation,
safeguard democracy, pluralism and
the rule of law, fight anti-Semitism
and bigotry, strengthen U.S. and in-
ternational support for Israel, and
encourage Jewish continuity while
also monitoring human rights both
at home and abroad. Last year’s event
raised some $150K to benefit one of
America’s oldest and most respected
human rights organizations. Each
honoree brought a unique and heart-
felt perspective to the dais. After an
impassioned introduction by veteran
rep and PBAC Marketing partner Mi-
chael Posternak, Tedde and Jim Reid
outlined their charitable work in Af-
rica and in Chicago, and Ritz-Carlton
designer Marty Friedman described
for the attendees his amazing journey
in the industry. The event’s success
would have been impossible without
the indefatigable work of the AJC’s
Lenny Myron.
Stephanie & Albert Lasher Among AJC HonoreesThis year’s American Jewish Committee gala at the Bronx Botanical Gardens on June 12, 2012 will be special for so many
reasons. The AJC’s Food Service Division’s Human Relations Award Dinner once again will be among the highlights of its
calendar of events.
// NEWS AWARDS
Last year’s event raised some $150K to
benefit one of America’s oldest and most
respected human rights organizations.
Each honoree brought a unique and
heartfelt perspective to the dais.
32 • May 2012 • Total Food Service • www.totalfood.com
Taking place from May 1-15,
2012, 35 food truck vendors
are collecting donations
from their customers in sup-
port of Citymeals-on-Wheels, a not-
for-profit organization that raises
private funds to prepare and deliver
weekend, holiday and emergency
meals to the homebound elderly
throughout the boroughs of New York
City. To help bolster the fundraising
efforts, at least two vendors each day
will also donate five percent of that
day’s revenue to Citymeals.
Participating in the program are
some of New York City’s most in de-
mand truck vendors including: An-
dy’s Italian Ices, Big D’s Grub Truck,
Bongo Brothers, Coolhaus, Cupcake
Crew, Desi Food Truck, Eddie’s Pizza,
Frites’N’Meats, Gorilla Cheese, Green
Pirate Juice Truck, Kelvin Natural
Slush Co., Kimchi Taco Truck, Luke’s
Lobster, Marky Ramone’s Cruisin’
Kitchen, México Blvd., Mexicue,
Mike ‘N’ Willie’s, Milk Truck, Morris
Grilled Cheese, Mud Truck, Nuchas
Empanadas, Palenque Columbian
Food Truck, Pera Turkish Tacos, Phil’s
Steaks, The Red Hook Lobster Pound
Truck, Rickshaw Dumpling Truck,
Schnitzel & Things, Shorty’s, Souv-
laki GR, Sweetery NYC, Taim Mobile,
The Treats Truck, Valducci’s Original
Pizza, Van Leeuwen Ice Cream, and
NYC Food Trucks Team With Citymeals-on-Wheels To Benefit Homebound ElderlyHelping out New York City’s homebound elderly never tasted so good! For the first two weeks in May, New Yorkers will be able to do
good by eating well as part of an exciting new partnership between Citymeals-on-Wheels and the New York City Food Truck
Association designed to raise funds for homebound elderly New Yorkers.
// NEWS CHARITIES
continued on page 85
2209
33 • May 2012 • Total Food Service • www.totalfood.com
34 • May 2012 • Total Food Service • www.totalfood.com
Involved in this project is Green-
wich based cb5 Restaurant
Group, a premiere hospital-
ity concept firm that has spear-
headed the development of over 130
restaurants and bars throughout the
country, and designer David Ashen of
d-ash design, a New York-based inte-
rior design firm that specializes in the
hospitality industry and combines
innovative design with functionality.
General Manager John Sheedy has
been in the hotel industry for 30 years
and has worked in luxury hotel prop-
erties in Ireland, Germany and here
in the United States. Career high-
lights include, The St. Regis and Four
Season’s Hotels in NYC before joining
Drew Nieporent of Myriad Restaurant
Group and Starwood’s W New York as
Food and Beverage Director. Sheedy
then went on to Hilton Hotels and
Resorts in Westchester, and subse-
quently took on the role of develop-
ing and supporting additional Hilton
properties in Boston and New Jersey.
As General Manager of The J Hotel
and eleven14 Kitchen, Sheedy over-
sees every aspect of this high concept
hotel and restaurant.
Guests are greeted in the lobby
which has a gallery like feel to it, fea-
turing projected artwork on the walls,
exposed concrete, a polished stain-
less steel check-in desk, and vari-
ous sitting areas that include a large
library with a free floating steel fire-
place and contemporary furnishings.
CB5 Teams With Brenwood Hospitality To Debut New Nutmeg HotelBehind the steel fencing that hides the former Howard Johnson Hotel, a fixture in the tony Riverside neighborhood for many years,
Brenwood Hospitality Group is preparing to introduce Fairfield County later this month and its out of town visitors to the new J-Hotel
and eleven14 Kitchen, a multifaceted contemporary respite and dining destination.
// NEWS OPENINGS
35 • May 2012 • Total Food Service • www.totalfood.com
Upon entering the restaurant, the
main feature is a path through the
open pantry shelves that are lined
with pickled vegetables, infused vin-
egars and oils, and an array of freshly
baked breads, providing a sneak peek
into the kitchen’s food preparation.
The expansive dining room consists
of an eclectic mix of sofas and chairs
that have a more residential feel and
are designed to allow small and large
groups to have privacy, while still be-
ing a part of the entire scene. Warm
leather and color splashes through-
out make the room cozy and comfort-
able, while exuding a lively spirit.
Unlike anything that exists in the
region, the design brings the indoors
out, by taking a mix of furniture, in-
cluding leather sofas, club chairs and
tables to create an outdoor living area
that is protected from the weather by
a clever system of trellises that will
allow the outdoor area to be used for
much of the year. On property will
be a series of lush gardens, a resort
style pool and sunning area, outdoor
bar and dining, and special event
grounds.
“There is an outdoor fireplace and
a cascading water feature, that all
combined, provides the space with a
unique energy - day and night,” says
Designer David Ashen.
Spearheading the restaurant and
catered events is Executive Chef Fran-
cois Kwaku Dongo, most well known
for his years at Wolfgang Puck’s Spa-
go in West Hollywood and Chicago.
eleven14 Kitchen pays homage to the
Chef’s upbringing on his grandmoth-
er’s cocoa farm in Côte d’Ivoire, West
Africa, where he grew up living off the
bounty of the land.
The menu is New American, and as
such, incorporates the Chefs many
global influences, locally sourced
seasonal ingredients whenever pos-
sible, and a nod to sustainable prac-
tices. The backdrop to the bar and
restaurant is a stunning wood-burn-
ing open hearth, clad in custom cop-
per panels. Pure theatre is combined
with wood-fired cooking in full view,
where seasonal flatbreads, roasted
vegetables, market fresh fish, and
free-range poultry and grass-fed beef
preparations take on the wonder-
ful smokiness of the wood. Vibrant
salads, comforting pasta dishes, and
artisan foods, such as a revolving
cheese selection, round out the inno-
vative menu.
An artisan in his own right, Chef
Kwaku Dongo will be introducing his
chocolate confections in the form of
the Chocolate Lab, a unique sweet
shoppe and café located just inside
the hotel lobby. His pure, rich cocoa
creations will feature handmade truf-
fles and filled chocolates, all hand-
somely packaged, as well as pastries,
coffee, and sandwiches and quick fix
foods for hotel guests on the go.
The bar and lounge, one of the
largest gathering spaces in the area,
is another sleek and sophisticated el-
ement to the grand setting. Top shelf
spirits, chef centric and classic cock-
tails, craft beers, and an impressive
wine program will make this a prime
social destination.
Spearheading the restaurant and catered events
is Executive Chef Francois Kwaku Dongo, most
well known for his years at Wolfgang Puck’s
Spago in West Hollywood and Chicago.
36 • May 2012 • Total Food Service • www.totalfood.com
Your ideal weekend meals might
involve bacon and eggs for breakfast,
a burger and beer at lunch or maybe a
medium-rare filet mignon at dinner.
But the organizers of the Connecti-
cut Vegetarian and Healthy Living
Festival were hoping that consumers
might rethink those plans, at least for
a couple of days.
The festival was spearheaded by
Ani Tirpan, owner of Wholesome Cre-
ations in North Haven. Tirpan’s busi-
ness makes all natural, vegan and
gluten-free salad dressings. While
promoting her products at a vegetar-
ian festival in Seattle last year, Tirpan
started thinking, and concluded that
Connecticut was due for a similar
event.
But where other comparable festi-
vals focused primarily on diets and
nutrition, Tirpan wanted to incor-
porate the entire vegan lifestyle into
Connecticut’s version.
“It wasn’t just about food,” she said.
“It was about compassionate living,
caring about the environment, reduc-
ing carbon footprints, using products
not tested on animals.”
The two-day event welcomed pro-
fessionals from several disciplines:
chefs, nutritionists, holistic practi-
tioners, green energy providers, mak-
ers of vegan beauty and personal
care products, animal advocates, life
coaches, yoga and meditation in-
structors, filmmakers and entertain-
ers.
Connecticut’s First ‘VegFest’ Promotes An Alternate LifestyleThe first-ever “VegFest,” took place last month at the Connecticut Convention Center in Hartford. The inaugral event brought
together experts on vegan and vegetarian living for a “whole body, mind and spirit” experience.
// NEWS EVENTS
continued on page 85
4041
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Would it be clams? Squid? Or scup,
the decidedly unglamorous bottom
dwelling fish species known around
here as porgie? Porgie it was.
And by the end of the six-hour ex-
ercise in which the teams of five stu-
dents each were judged on communi-
cation, presentation, and other skills
about 20 dishes had emerged from
the kitchens, all featuring the firm,
mild-flavored white fish. There were
porgie tacos, porgie puffs, pork-fried
rice porgie. Porgie was made into
soup and served with pasta. It was
stuffed, roasted, and pureed. Even a
particularly alliterative dish featuring
poached porgie with polenta made it
into the competition.
“This really gives the students a
chance to work as a team, devise
recipes, and execute them under the
pressure of competition with that se-
cret ingredient in each dish. And it’s
fun,” said chef Vincent Tedeschi, an
instructor who conceived the student
iron chef competition eight years ago.
Weeks before the contest was held,
administrators told participants they
would be working with clams, squid,
or scup. With the secret ingredient
still under wraps that Monday morn-
ing, each team had time to strategize
before the staggered competition be-
gan. Some went in armed with reci-
pes that could be adapted to any of
the species, while others tailored spe-
cific preparations for each seafood.
Some teams used only ingredients
provided by the school, while others
created from-scratch components
such as their pasta or sauces.
No one actually believed the secret
ingredient would be the lowly scup/
porgie. What chef puts scup on a
menu? some wondered. “It is one of
the species that fisheries are now try-
ing to promote,” Tedeschi explained.
NJ Culinary Art Students Compete For Bragging RightsLined up in clean chef ’s whites and paper toques, five teams competed last month in Atlantic Cape Community College’s
Academy of Culinary Arts annual Student Iron Chef Competition - the school’s version of the popular television show - were
nearly breathless waiting to find out the secret ingredient.
// NEWS COMPETITIONS
“The competition fits in particularly
well with the ACCC academy’s mission
to provide two-year associate degrees
in culinary arts by broadening students’
exposure to real-world situations.”
continued on page 85
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Three finalists in each of five
categories - Sustainabil-
ity, Technology, Food Safety,
Health & Nutrition, and Menu
Development- will be brought to Chi-
cago for the Association’s 2012 Restau-
rant, Hotel-Motel Show this month.
The winners in each category, plus an
Innovator of the Year selected from all
finalists, will be announced live during
Destination: Celebration.
“The Operator Innovations Awards
is designed to celebrate and encourage
continued advancement in the restau-
rant industry, while shining a spotlight
on industry-leading innovators who
inspire other restaurant operators to
new heights,” said Jack Crawford, Con-
vention Chair for NRA Show 2012 and
President and CEO of Ground Round
Independent Owners Cooperative,
LLC. “This first year’s operator finalists
are driving innovation and excellence
in execution, fueling customer satisfac-
tion and profitability.”
Leading the finalist roster for The
2012 Operator Innovations Awards For
Sustainability is New York City based
Evelyn Hill, Inc. While serving five mil-
lion visitors to the Statue of Liberty
and Ellis Island, its operator, Evelyn
Hill, Inc., has applied continuous in-
novations since 2000 that reduce waste
and conserve water and energy. 94% of
waste is now recycled or composted,
and their new 7,000 square foot pavil-
Statue Of Liberty Food Service Operator Hill Vies For National HonorsAn independent panel of judges has selected the finalists for the National Restaurant Association’s inaugural Operator
Innovations Awards.
// NEWS
continued on page 84
HONORS
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What inspired you to become a chef?
Where did you study culinary arts?
At a very young age I had a strong de-
sire to experiment in the kitchen. It
was very instinctual. I’ve always en-
joyed eating and researching food. I
went to a vocational school for culi-
nary arts while in high school, but got
the majority of my training working in
professional kitchens.
Have any mentors? What have you
learned from them?
I have many mentors. Every kitchen
that I spent time in, I absorbed every-
thing I possibly could. I learned au-
thentic Italian techniques and flavor
profiles while working for Rino Bal-
zano. I learned discipline, consistency
and technique while working for Gor-
don Ramsay in NYC. I am constantly
learning every day from my surround-
ings.
What advice would you give to the next
generation of chefs?
I think it is very important as a young
cook to start from the ground up and
learn the basics and spend a solid
year in a few different kitchens ab-
sorbing different styles to eventually
create your own. No matter how hard
things get in your early stages, always
keep your eye on the prize and push
through 100%
What’s the thought process in develop-
ing your restaurant’s menu? How often
does it change?
I developed the menu and the format
in a style that I like to eat while dining
out. I like trying multiple things and
I wanted people to have the option
of having multiple courses without a
stuffy environment. The menu chang-
es seasonally.
Do you get any or all of your ingredi-
ents from local farmer markets? Is there
a farm to table approach used?
We like to use as much seasonal pro-
duce as possible. So during the spring
and summer months, when there’s
more available at the local green mar-
Jesse Schenker, ChefRecette, NYC
// CHEFCETERA UP CLOSE WITH METRO NEW YORK CHEFS
Chef Jesse Schenker has amassed an impressive culinary history on his way to becoming executive chef and owner of Recette, the urban, contemporary American restaurant which opened in New York’s Greenwich Village in January of 2010. Just months after its opening, Recette received glowing two-star reviews from both the New York Times and New York Magazine. Sam Sifton also called Recette one of his favorite newcomers of 2010, particularly noting Schenker’s Salt Cod Fritters as “one of the 15 best things” he ate in NYC in 2010.
I have many mentors. Every kitchen that I spent time
in, I absorbed everything I possibly could. I learned
authentic Italian techniques and flavor profiles
while working for Rino Balzano. I learned discipline,
consistency and technique while working for Gordon
Ramsay in NYC.
47 • May 2012 • Total Food Service • www.totalfood.com
kets, we definitely take advantage
of that. We try our best to obtain the
freshest product possible year round.
How to did you land in New York and
become owner of Recette at such an
early age?
When I was 25 I knew it was time to
come to NY to take it to the next lev-
el. I had always dreamed of having a
restaurant in Greenwich Village. After
working for Gordon Ramsay for a long
while I buckled down and put together
a business plan and basically busted
my ass to bring the dream to fruition.
What’s “Mondays with Jesse” all about?
Mondays with Jesse was created for
two reasons. First was to break up the
monotony for the staff, keeping things
fresh and interesting. Second was to
give myself a chance to express more
high end, creative fare that I wouldn’t
normally be able to execute at Recette.
MWJ is basically a completely differ-
ent restaurant within a restaurant one
day a month.
On the equipment side, do you have a
favorite piece of equipment that you
like to use and make’s your job easier?
The Vita Prep. I use the blender 5 - 10
times a day to make purees, soups etc.
Where will we find you in five years?
I prefer to stay in the moment and
continue to improve things here at
Recette. I live life a day at a time.
In the past year at Recette, Jesse has garnered numerous distinctions, from his inclu-sion in Details magazine’s “America’s Best Young Chefs” and Zagat’s “30 Hottest Chefs Under 30” list to Recette being named “One of NYC’s ten most exciting restaurants” by Manhattan Magazine.
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The new foursquare integration
is designed to enable users to
check in when they order on
Delivery.com, sort results by
check-ins, as well as read and write tips.
The integration will also include user-
submitted photos, so Delivery.com us-
ers can view pictures of restaurants and
dishes taken by foursquare users.
A leader in the online ordering space,
Delivery.com is integrating with the
foursquare service to bring new fea-
tures and content to the site. Beyond
being able to check in when they order
online, Delivery.com users can also
use the foursquare integration to find
popular places in their neighborhoods
by sorting Delivery.com’s network of
restaurants, grocers, wine and liquor
shops, and pet stores by the number
of check-ins. Users can simply click
“Check-ins” to see the restaurants and
stores near them with the most four-
square user activity.
“Shopping online has been a singu-
lar type of business,” said Delivery.com
CEO Jed Kleckner. “There is a need and
interest on the part of the consumer to
understand and share what other peo-
ple have to say about things they want
to purchase. We can provide that depth
with this foursquare integration.”
Users can easily connect to their
foursquare account when they log into
Delivery.com by clicking “connect.”
When a delivery or takeout order is
placed, users can check in on the four-
square website through Delivery.com,
so their foursquare history can now in-
clude all their favorite delivery restau-
rants too.
Delivery.com is a leading destination
for local online and mobile ordering
that connects users to restaurants and
stores in their neighborhoods. Since
2004, the mission of Delivery.com has
been to provide consumers and com-
panies with fast, convenient delivery
and pickup from all of their favorite lo-
cal businesses while at home, at work,
or on the go.
Foursquare makes the real world
easier to use by providing tools that
help you keep up with friends, discover
what’s nearby, save money, and unlock
deals. Whether you’re setting off on a
trip around the world, coordinating a
night out with friends, or trying to pick
out the best dish at your local restau-
rant, foursquare is the perfect compan-
ion.
Tri-State Restaurants Look To Enhance Loyalty Programs With New APPDelivery.com, an e-commerce platform that enables users to
order from local restaurants and stores, announced the
integration of the foursquare API, allowing customers to check
in to businesses when they place an online order.
// NEWS TECHNOLOGY
50 • May 2012 • Total Food Service • www.totalfood.com
Now, Sani Professional® is
significantly advancing the
industry with its introduc-
tion of Table Turners—sin-
gle-use, disposable wipes that are
more hygienic than cloths repeatedly
used to clean surfaces. With new Table
Turners sanitizing wipes, operators
can run efficiently, safely, and profit-
ably while enhancing the guest expe-
rience.
“We believe this product has the
potential to change the way the food-
service industry cleans and sanitizes,”
said Sani Professional Vice President
Matt Schiering.“If customers knew
what was on cleaning rags that are
swished around in dirty water they
would gag,” said Schiering. “The tradi-
tional rag and red bucket is too often
the cause of cross-contamination and
this risky practice needs to change.
We’re giving foodservice operators a
long overdue, fool-proof solution that
guarantees effective sanitization while
saving the operator money.” Table
Turners are pre-moistened, no-rinse
sanitizing wipes that kill 99.999 per-
cent of bacteria such as e.coli, staphy-
loccus aureus and shigella boydii in 60
seconds. They also kill 99.9 percent of
salmonella and kledsiella pnuemonae
in five minutes. Table Turners provide
guaranteed sanitizing in every wipe.
Each wipe is pre-measured to deliver
approximately 175 ppm of quaternary
ammonium chlorides, taking the hu-
man error out of hand mixing disin-
fectants. Table Turners cleans and san-
itizes hard, non-porous food contact
surfaces in one easy step. The wipes
come in advanced Eco-Pak packaging
for convenient use. And, compared to
the cost of towels and detergents, Sani
Professional wipes actually save op-
erators money.
“The CDC believes that the war on
food-borne illness is a winnable war,”
said Schiering, “and our product is
a more efficient way for restaurants
to help win that war.”The Triple Take
Dispenser is an innovative carrying
and dispensing system that is intuitive
and easy to use. The Triple Take bucket
dispenses the no-rinse sanitizing wipe
while acting as a portable temporary
trash receptacle and providing a no-
touch disposal.
A worker simply pulls a wipe from
the Eco-Pak pouch, wipes a hard sur-
face clean and puts the used wipe in a
compartment on the dispenser. When
it’s full, the worker releases the com-
partment and drops the used wipes
into the trash without having to touch
them.
The Sani Professional Quat Check
Kit is a reliable, easy-to-use tool de-
signed to give operators peace of mind
and assist with food safety inspec-
tions. The easy-to-use test kit can veri-
fy that each wipe is within the range of
a 175 ppm-200 ppm ratio of quat sani-
tizer to water the EPA mandates. Each
kit contains a syringe, jar and bottle of
quat test strips with simple instruc-
tions on how to conduct the test.
“Health inspectors are a fact of life
for restaurant owners. The Quat Check
Kit ensures that you can show them
proper sanitizer levels, every time,”
said Schiering.According to Schier-
ing, many operators underestimate
the costs associated with using the rag
and bucket method. Rags need to be
purchased or rented and then laun-
dered on an ongoing basis. He said,
“People say, ‘the chemicals are
cheap,’ and they’re right. But what isn’t
cheap is the rag rentals, which can run
a restaurant hundreds of dollars a
month. On average, restaurants who
switch to the Sani Professional system
cut their cleaning costs by 25%.” To do
a cost comparison, operators can use
the Cost Calculator located at www.
wipeyourworldclean.com.
The calculator takes into account
things like units, tables, guests and
days open per year to show the cost
savings of Table Turners over reus-
able towels. Ahead of competitors and
the industry in eco-conscious design,
Table Turners contains 90 percent less
chemical residue vs. competitors and
is less toxic than most sanitizers be-
cause it is EPA-registered for food con-
Sani Professional Offers Cleaner, Less Expensive Surface Wipe SolutionA dirty rag that is repeatedly used to clean surfaces is a breeding ground for the growth of bacteria, and a foodborne illness
outbreak can cause irreparable damage to a restaurant business.
// SPOTLIGHT INNOVATIONS
The Sani Professional Quat Check Kit is a
reliable, easy-to-use tool designed to give
operators peace of mind and assist with
food safety inspections.
continued on page 60
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About Allied Metal SpinningCorporation Allied Metal Spinning Corpo-
ration is a leading manufac-
turer of quality cookware and
bakeware with over 65 years of
successful client relationships.
Our product line includes,
bake ware, pizza supplies and
full line of gluten-free, Asian
Cookware and Hispanic Cook-
ware. With modern facilities
located in the Bronx, Allied
Metal Spinning Corporation
products are made In the USA
and are TAA Compliant for
government purchasing re-
quirements.
“These highly
sought af-
ter certi-
f i c a t i o n s
make Al-
lied Metal
Spinning Corporation an option for
firms that are either looking to in-
crease their spending with diverse
suppliers or those that are looking to
do business with federal, state, and
local government agencies” says Jean
Kristensen, President & CEO of Jean
Kristensen Associates, LLC, a New
York based consultancy that works
with clients on small business certifi-
cation and procurement.
“Working with diverse suppliers
goes beyond good business, says Ar-
lene Saunders, president of Allied
Metal. “Many industry leaders in
Food Service are reporting their Sup-
plier Diversity programs provide op-
portunities for them to increase mar-
ket share, get competitive pricing and
obtain a higher level of customer ser-
vice. We are also seeing a significant
increase in spending with prisons,
schools, hospitals and government
agencies that have federally mandat-
ed sub-contracting goals for minority
and woman owned businesses.”
WBENC’s national standard of
certification implemented by the
Women President’s Organization is a
meticulous process including an in-
depth review of the business and site
inspection. The certification process
is designed to confirm the business
is at least 51% owned, operated and
controlled by a woman, and meets
certain standards for business integ-
rity.
By including women-owned busi-
nesses among their vendors, corpora-
tions, and government agencies dem-
onstrate their commitment to small
business and the continued growth of
the US economy.
To learn more about Allied Metal
Spinning Corporation, please visit
www.alliedmetalusa.com
Bronx Based Firm Earns Prestigious CertificationAllied Metal Spinning Corporation, a leading manufacturer of quality cookware, pizzaware and bakeware received national
certification as a Women’s Business Enterprise by the Women President’s Organization, and its federal certification as a
Woman Owned Business (WOSB).
Many industry leaders in Food Service are
reporting their Supplier Diversity programs
provide opportunities for them to increase
market share, get competitive pricing and obtain
a higher level of customer service.
// SPOTLIGHT Allied Metal Spinning Corporation
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54 • May 2012 • Total Food Service • www.totalfood.com
How did you develop products specifi-
cally tailored to the restaurant industry?
We are a privately-held company made
up of a number of individual inves-
tors. Each of our investors are or were
successful business owners, many of
which own their own restaurants. Ev-
ery one of them, at one time or another,
had a merchant cash advance. Much of
the feedback about their experience
was negative. I had each of them fin-
ish the following sentence for me: “The
merchant cash advance would have
been better if ________.” From there,
we came up with a plan of action to
make the overall cost of the money less
prohibitive – for both the restaurant
industry, as well as across all indus-
tries. We recognize that owning a suc-
cessful restaurant requires creativity,
marketability and flexibility. In order
for Discount Merchant Funding to be
successful in providing capital to res-
taurants, our funding model had to be
all three as well.
Why is Discount Merchant Financing
well-suited to address the needs of res-
taurants?
As I alluded to, our management team
consists of current and past restaurant
owners who know what it takes to be successful. We are able to listen to a
business owner explain what he/she
wants and then truly identify what they
need. If their experiences in the indus-
try have taught them anything, it is
that the restaurant business is season-
al and there will always be a need for
capital. Equipment eventually needs to
be replaced, consistent advertising is
needed, updated signage is a must and
inventory always needs to be replaced.
We understand how the industry
works. Without going into detailed spe-
cifics, our business model allows for
our clients access to capital, as needed,
at a much lower overall cost.
Tell us about a typical Discount Mer-
chant Financing client. What is their
business situation? How do you help
them?
In this industry, a typical client is sim-
ply looking for money to help them-
selves and their business. The typical
merchant cash advance company/bro-
ker is looking to fund as much money
The Secrets of Restaurant FinancingQ&A with Bobby Keon, President of Discount Merchant Funding
Discount Merchant Funding is made up of a group of investors who are/were successful business owners themselves. They provide
short-term funding solutions to all businesses, but specialize in providing capital to restaurant owners looking to grow their
businesses the right way. Understand the challenges of running a successful restaurant comes naturally to them as most of the
investors are current or past restaurant owners themselves. Every person that answers the phone has the ability to approve a deal.
They are the ones building the relationship and can quickly understand the needs of the business owner. Having a vested interest in
every deal ensures that everyone working at Discount Merchant Funding makes sound decisions for the business owner.
// SPOTLIGHT DISCOUNT MERCHANT FUNDING
Our point is that you can have the Taj Mahal
of all restaurants, but if people don’t know
you’re there, they’ll never taste your new
food or see that great new bar.
55 • May 2012 • Total Food Service • www.totalfood.com
as possible because they are commis-
sion driven. Our typical client is made
to understand the overall advantage of
taking less money because when the
time arises that they need more mon-
ey, we will make it available with much
more business friendly terms. Our cli-
ent base is anything but typical; in the
last 3 months alone we have funded an
extremely successful franchisee, as well
as an individual (boat rental industry)
who was days away from filing for per-
sonal and corporate bankruptcy. In
each instance, they used the money we
afforded them to grow their business-
es – not simply pay bills. The franchi-
see bought 2 more stores and the boat
rental entrepreneur moved locations
and bought new equipment.
Do you work only with existing restau-
rants, or do you provide start-up capital
for restaurants as well?
Generally, restaurants need to be up
and running for 6-12 months before a
merchant advance company will con-
sider providing capital. Here at Dis-
count Merchant Funding, we will pro-
vide capital to newly owned/opened
restaurants. So, if you can get yourself
open and running for 3 days, we’d love
to talk to you.
How has the Internet affected your busi-
ness model?
I think the internet plays a significant
role in providing information to pro-
spective clients about us and our com-
pany. I will admit, though, I am not
overly fond of the internet. My experi-
ence is that people are less forthcom-
ing when communicating electronical-
ly. The only electronic communication
that should take place over the internet
is the providing of documentation.
Maybe I am old-fashioned, but if you
have a question, call me. We make a
majority of our “underwriting” deci-
sions based on conversations with
our clients. Don’t get me wrong, the
numbers need to make sense and we
need to know if anything that could
adversely affect their ability to pay us
back is going on, but we are looking for
people who truly want their business to
succeed and you just can’t get that from
an email.
What role do industry trends like sus-
tainability have in Discount Merchant
Financing lending decisions?
It is something to consider on a case-
by-case basis. It probably would have
an effect on the amount of money we
would fund, but it would not be a de-
termining factor on whether or not we
want to invest in the business. For ex-
ample, let’ s assume it is a down econo-
my as we saw in late 2008 through 2009.
An owner of 6 Domino’s restaurants is
looking to purchase 2 additional stores.
Let’s say each of his stores are profit-
able, we will look to give him what he
needs to get those stores because his-
tory says he will have them profitable
in a short period of time. On the other
hand, at the same point in time, a dif-
ferent owner of just one store, which
currently breaks even, is looking to
purchase those same two stores, we’d
probably take a long hard look at giving
him much less.
What is the most challenging aspect of
restaurant financing?
That’s easy…making the business
owner understand that our money is
best used outside the restaurant – not
to simply pay bills. Whether it be on ad-
vertising or expansion… you should be
using a large portion of our money to
draw in customers, produce more sales
and ultimately more profit. If a restau-
rant is in business 2-3 years and things
have been relatively flat, we find own-
ers looking for money to help increase
sales. Inevitably, they want money to
re-do their menus or buy new tables or
upgrade their bar. Our point is that you
can have the Taj Mahal of all restau-
rants, but if people don’t know you’re
there, they’ll never taste your new food
or see that great new bar. We’d like to
see them spend a portion of the money
on advertising or new signs on the front
of the building. This will draw people in
and increase sales.
What lessons has the company learned
from your years in restaurant financ-
ing?
Believe it or not, it is alarming how
many business owners have taken
merchant cash advances and really do
not understand how these advances
work, how they should be using the
money and how it works into their
daily cash flow. We find ourselves talk-
ing our clients into taking less money
or delaying the advance because their
business’ cash flow simply will not
“survive” paying us back. We will never
put our clients “backs against the wall”.
They have to know that we are always
there to help them if something comes
up. Too many of our competitors are
only concerned with their own bot-
tom line. Our default rate is less than
1%; what this means is that by building
our client base through one-on-one
relationships, we fully understand how
much money a business needs and can
afford to repay. Every one of our clients
will speak to a decision maker and an
investor. The deal simply has to make
sense for everyone involved.
From your perspective, how did the re-
cent recession affect the industry?
Unfortunately, the under-capitalized
restaurants could not survive. It cre-
ated opportunity for those restaurants
who were properly funded to expand
and/or take advantage of the fact that
there were less choices available to the
local population. With local govern-
ments offering tax breaks/incentives
and rents being at all-time lows, the
smart restaurant owner took full ad-
vantage.
What changes do you foresee in the res-
taurant industry in the next decade?
I think we will continue to see more and
more people dine outside the home.
With more and more families hav-
ing two working parents with children
involved in extracurricular activities,
there is less and less time to prepare
meals in the home. Only the economy
will dictate where the money is spent;
whether it be in a fast food restaurant
or a dine-in restaurant. The restaurant
owners that create the brand and does
the necessary to attract new customers
now will be rewarded in the not too dis-
tant future.
Believe it or not, it is alarming how many business
owners have taken merchant cash advances and
really do not understand how these advances
work, how they should be using the money and
how it works into their daily cash flow.
For more in format ion on Discount Merchant Funding v is i t www.discountmerchantfunding.com or contact at 888-709-FUND & [email protected]
56 • May 2012 • Total Food Service • www.totalfood.com
4200
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4200
58 • May 2012 • Total Food Service • www.totalfood.com
Most employers
look at Work-
ers’ Com-
pensation as
simply an un-
avoidable cost
of doing business. When rates are
low, you may think “out of sight, out
of mind”. It’s not until you are hit with
a rate hike that you may really start
thinking about Workers’ Compensa-
tion rates.
Avoid these common Workers’
Compensation mistakes.
Understand Your Experience Mod
Workers’ Compensation insur-
ers use a combination of factors to
adjust premiums, including experi-
ence mods (experience modification
or Premium to loss ratio). This is the
debit or credit that either increases
or decreases your premium based on
the number of claims you have. Since
your mod follows you, it is important
to minimize risk in your workplace
to improve your accident record.
One example of a group that reduced
these risks and saw the benefits was
a large restaurant chain that had an
experience mod that was running
wild – 22% debit, which is equal to an
experience rate mode of 1.22. After
four years of being diligent and work-
ing with the proper broker, helping
with hiring aspects, they were able
to bring this down to .92, therefore a
22% debit to an 8% credit.
Don’t Believe Workers’ Compensation
Expenses Are Out Of Your Control
Cost reduction starts at the hiring
process. Initiate effective interview
techniques and background checks
to help ensure the right people are
hired for the right jobs. Neverthe-
less, there’s no way to completely
eliminate the possibility of injuries
in a workplace. Therefore, it’s equally
important to have an effective return-
to-work program in place to help in-
jured workers return to work as soon
as possible and reduce the cost of
their claims.
Don’t Neglect Cost Containment And
Injury Management When Workers’
Compensation Premiums Go Down
Safety should be an unyielding fo-
cus at all times. This will not only help
your organization reduce your num-
ber of claims, but also keep rates low
over the long-term. Keep an eye on
the issues that frequently impact the
costs of claims, such as medical care
costs and lost wages. Also, remember
that open claims mean escalating
costs and negative impacts to your
mod factor. The bottom line is that
the preventive actions you take today
will save you money in the future.
Don’t Miss The Connection Between
Cost Containment And Worker
Retention
Studies have shown that while
fewer accidents occur among skilled
workforces, even they are not im-
mune. A large part of whether or not
an injured employee returns to work
is based on how their employer re-
sponds during and after recovery.
An important part of your response
is having a return-to-work program
that includes maintaining constant
contact with all injured workers and
their health care providers to moni-
tor how they’re recovering and when
and how they can get back to work as
soon as possible. Employees that are
kept in the loop with periodic phone
calls about what is happening at work
in their absence are more likely to re-
turn. On the other hand, employees
that feel forgotten, undervalued and
disconnected are less likely to return.
Look at Workers’ Compensation as
a tool to improve your bottom line.
Make an effort to keep your rates low
over the long-term. Take the time to
talk to your advisor about how to pro-
tect your employees while taking ad-
vantage of significant savings.
To identify and better understand
the risks your business may face as
well as address specific questions you
may have regarding your current cov-
erage, contact Robert Fiorito at 212-
338-2324 or robert.fiorito@hubinter-
national.com or visit www.hubfiorito.
com
Robert Fiorito, serves as Vice
President, Hub International
Northeast., where he specializes
in providing insurance broker-
age services to the restaurant
industry. As a 20-year veteran
and restaurateur himself, Bob
has worked with a wide array of
restaurant and food service busi-
nesses, ranging from fast-food
chains to upscale, “white table-
cloth” dining establishments.
Four Common Workers’ Compensation Don’tsBusinesses are running leaner, which makes the loss of experienced workers due to injuries a bigger threat to operations. Talking to
your HUB advisor to reassess your risk management strategies can help you prevent injuries and reduce insurance coverage costs.
// INSURANCE FIORITO ON INSURANCE
Bob Fiorito, Vice President, Business Development at Hub International
59 • May 2012 • Total Food Service • www.totalfood.com
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spots in New York City and Long Island
including Uncle Sam’s and “Malibu”
Beach Club. He is also a founding
member of the Long Island Hospital-
ity Ball’s 1980s forerunner, the Bar-
tenders’ Ball, serving for several years
as chairman.
Steve Haweeli, founder and presi-
dent of WordHampton Public Rela-
tions, the region’s number one hos-
pitality PR firm, in addition to being
known for strategic counseling, media
expertise and as an early adopter of
social media to build brand reputa-
tions, is responsible for the creation of
Long Island Restaurant Week, Hamp-
tons Restaurant Week and Long Island
Restaurant News.
Larry Romer, a 30-year veteran of
the beverage industry, since 2004
has overseen the spirits business for
Southern Wine & Spirits of New York
and for many years held senior roles
with Jim Beam (Future Brands), The
Coca-Cola Bottling Company and the
Paddington Corporation. Coming full
circle with this award, Romer was a
sponsor of the fundraiser’s forerunner,
the Bartenders’ Ball, in the 1980s.
The Long Island Hospitality Ball, re-
flecting the breadth and depth of the
region’s now mature hospitality busi-
ness, was modeled on the Bartenders’
Ball, an annual fundraiser, originating
in 1978, that spread to Long Island and
other major markets from Washington
D.C., to aid local charities and honor
industry leaders.
Tickets are $100 per person and in-
clude event entry, parking, entertain-
ment, and, unlimited food and drink
from 7:00 p.m. to 11:00 p.m. Platinum
Level is $1500 and includes eight-
event-tickets and a Platinum Journal
Page. Gold Level is $1000 and includes
four-event-tickets and a Gold Journal
Page. Journal advertising is available
as follows: a full page is $300, a half
page is $150 and a listing is $75. Op-
portunities for industry sponsorship
are also available.
Hospitality Ball, from page 25 Sani Professional, from page 50
tact. No additional water is needed to
rinse surfaces and the material is 100
percent High Density PolyPropolyene,
which is recyclable. Operators should
contact their recyclers to determine if
they can handle non-solid state mate-
rials. The wipes are safe to use in the
front-of-house in the dining room,
host/hostess station, counter tops,
and beverage dispensers as well as in
the back-of house on food prep tables,
non-wood cutting boards, food carts,
exterior surfaces of food mixers, kitch-
en appliances, steam tables and other
similar hard non-porous surfaces. Sani
Professional is a division of PDI, Inc.,
the global leader in the manufacture
of single-use, non-woven wipes. Sani
Professional offers an array of dispos-
able hand wipes, hard surface wipes
and cleaning accessories that make
commercial cleaning convenient, safe,
cost efficient and environmentally
friendly. It is a fast growing solutions
provider for the cleaning, sanitizing
and disinfecting needs of food, indus-
trial, healthcare, hospitality and other
broader away-from-home opera-
tions. Committed to the prevention of
community-acquired infections (CAI),
Sani Professional offers products that
are EPA-registered and food code
compliant to meet food safety indus-
try standards. For more information
visit www.wipeyourworldclean.com.
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The Boston Beer Company
recently announced the
national expansion of the
Samuel Adams Brewing the
American Dream® pro-
gram. With a focus on helping small
businesses related to food, beverage,
craft brewing and hospitality, Brewing
the American Dream provides loans
and industry-specific coaching, men-
toring, and educational resources to
business owners who find it difficult to
access the capital and guidance needed
to sustain and grow their businesses.
“In fact, a recent study showed lend-
ing to small businesses has stalled and
consequently small business growth
may be slowing. The bottom line is that
public-private partnerships that deliv-
er real value to small business owners
like Brewing the American Dream are
needed now more than ever.”
While in the past only a handful of
regions had access to the program,
today’s national expansion of Brewing
the American Dream will target at least
$1 million in new loans, expanded for
the first time to recipients across the
country, with significantly increased
access to its high-impact one-on-one
mentoring and coaching activities.
Additionally, the nationwide program
includes the introduction of the new
Brewing the American Dream Online
Community, the first online resource
to provide small business owners in the
food, beverage, and hospitality sector
with a comprehensive platform of tools
to help their businesses succeed.
Working in partnership with Accion,
the country’s only nationwide micro
lender, Brewing the American Dream
has already provided more than $1 mil-
lion in micro-financing to close to 150
businesses, and created or saved nearly
1,000 jobs. Just as importantly, since it
began a few years ago the program has
offered one-on-one coaching and ad-
vised nearly 3,000 small business own-
ers in the food, beverage, craft brewing,
and hospitality industries through-
out New England, New York, Chicago,
Pennsylvania, and Ohio.
“I think a large part of the program’s
success is due to our ability to offer
in-depth expertise and advice that
comes from living and breathing the
food and beverage industry every day.
We understand the challenges because
we’ve been there; I’ve been there. From
being turned down by banks 28 years
ago when I was just starting out and
desperately needed funding, to figur-
ing out how to distribute my product,
I know firsthand what these small busi-
ness owners are going through and sin-
cerely believe that Brewing the Ameri-
can Dream can help them overcome
many of their obstacles.”
As part of its national expansion in
2012, Brewing the American Dream will
extend its speed coaching events into
Los Angeles, Denver, Washington, DC,
San Diego and Austin. These events
will also continue to be held through-
out the year across New England, New
York, Chicago, Cleveland, Cincinnati
and eastern Pennsylvania.
Harman also confirmed the impor-
tance of the educational component of
the program. “Since the Small Business
Administration recently announced
it will make cuts to its counseling and
training programs that accompany mi-
croloans, it’s extremely important to
have resources like Brewing the Ameri-
can Dream that can fill the education
gap that’s so critical to small businesses
success.”
The Boston Beer Company began in
1984 with a generations-old family rec-
ipe that Founder and Brewer Jim Koch
uncovered in his father’s attic. Inspired
and unafraid to challenge convention-
al thinking about beer, Jim brought the
recipe to life in his kitchen. Pleased with
the results of his work, Jim decided to
sample his beer with bars in Boston in
the hopes that drinkers would appreci-
ate the complex, full-flavored beer he
brewed fresh in America. That beer was
aptly named Samuel Adams Boston La-
ger®, in recognition of one of our na-
tion’s great founding fathers, a man of
independent mind and spirit. Little did
Jim know at the time, Samuel Adams
Boston Lager soon became a catalyst of
the American craft beer revolution.
Today, The Boston Beer Company
brews more than 30 styles of beer. It
relentlessly pursues the development
of new styles and the perfection of clas-
sic beers by searching the world for the
finest ingredients. Using the traditional
four vessel brewing process, the com-
pany often takes extra steps like dry
hopping, barrel aging and a secondary
fermentation known as krausening.
Samuel Adams Brewing Launches Tri-State Expansion Of Entrepreneurial ProgramWith a focus on helping small businesses related to food, beverage, craft brewing and hospitality, Brewing the American Dream provides
loans and industry-specific coaching, mentoring, and educational resources to business owners who find it difficult to access the capital and
guidance needed to sustain and grow their businesses.
// NEWS ENTREPRENEURSHIP
In fact, a recent study showed lending to small
businesses has stalled and consequently small
business growth may be slowing. The bottom line
is that public-private partnerships that deliver real
value to small business owners like Brewing the
American Dream are needed now more than ever.
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What was your goal in writing this book?Nathalie Jordi: We wanted to encap-
sulate our experience at People’s Pops
over the last four years, from recipe
development to fruit sourcing to
growing the business. We also wanted
to provide inspiration for what to do
with the abundance of summer fruit
that grows in our lucky part of the
world.
What inspired you to write the book?Our customers are always asking us
for our recipe and our story, so we
decided to put them all together in
one beautiful package. It’s been really
fun. It’s a book for anyone who loves
delicious, sweet, farm fresh summer
treats.
What is your favorite recipe in the book, and why?I have a few favorites:
Peach & JalapenoPeach & Jalapeño: There’s a really ex-
tensive tradition of Mexican ice pops
known as “paletas” made with tropi-
cal fruits like mango, coconut, tama-
rind, papaya, avocado and citrus, and
sometimes spiked with chile pepper.
We love these, but because most of
them are made with fruits that don’t
grow in our area, we’ve rarely at-
tempted to replicate their flavors. This
combination, however, is one locally
sourced way to pay homage to that
delicious tradition.
Watermelon & CucumberWatermelon & Cucumber: The two
most refreshing fruits to freeze into
ice pops are watermelons and cucum-
bers. This recipe, one of the first Joel
and Dave ever made, is the perfect an-
tidote to a really sweaty day.
Cucumber, Elderflower & TequilaCucumber, Elderflower & Tequila I
love because it’s incredibly sophis-
ticated, but satisfying, too. It’s got
these great decent bones made up of
cucumber and elderflower, two really
clean, gentle, wholesome flavors, but
the tequila gives it a dirty, spicy edge.
Blackberry & RoseBlackberry & Rose: it’s delicate, lady-
like, almost Victorian-tasting.
What did you find was the most challenging part of writing a book?Going back to the very beginning
– making a batch of ten pops. Our
batches are comparatively small, but
we had to reverse engineer all our
recipes so that they tasted just as great
in the kind of really small batch you’d
make at home. It was challenging, but
getting back to our roots was also a fun
exercise in nostalgia.
What’s next for People’s Pops? Any plans for expansion or a television show? How do you plan to continue building the People’s Pops brand?We think the best way to build the
People’s Pops brand is to provide a
delicious product, exceptional service
and a fun environment for everyone
involved, so we are going to continue
working hard to do just that!
Any plans for a second book yet?Nope, not yet! Right now, we’re just
focusing on selling our first book. It’s
available in our shops, on the internet,
and bookstores everywhere.
// BOOK CLUB CHOICE FOOD SERVICE BOOKS
People’s Pops by Nathalie Jordi, David Carrell & Joel Horowitz
Welcome to TFS’s new feature, TFS Book Club. Here we’ll talk to some of the most prominent food industry authors
about their books and what you can learn from them. This month, we have Nathalie Jordi of People’s Pops in New
York City, and author of the book, People’s Pops.
Our batches are comparatively small, but
we had to reverse engineer all our recipes
so that they tasted just as great in the kind
of really small batch you’d make at home.
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Kevin Petri and Michael McClearly of Jonas Software & ClubSystems Group exhibit the latest technological offerings for clubs
Christina Daley and Stefanie Glasser from Gourmet Kitchen exhibit food for participants to sample
Steve Maronian of Sweet Lisa’s Exquisite Cakes
The team at Send in the Clowns
Lindsay and Larry Carter from Supreme Talent
Sabina Zetrenne of Front of the House
Show participants Stacey Patch, Jenn Cajthaml, Dawn Wagner and Kevin Moran network at the cocktail party.
2012 Annual Club Managers Vendor Exposition
// EYE
EYE notes that the 2012 An-
nual Club Managers Vendors
Exposition and reception was
well-attended and highly in-
formative. EYE enjoyed the highly in-
formative seminar program. Dawn M.
Proc of VCT Communications helped
attendees improve their member com-
munications, and The Treiber Group
led a session on the various types of in-
surance that clubs need to carry.
Bill Starbuck and Jim Kennedy of
the Network Support Company in-
structed club managers on using new
technologies like iPads and cloud
computing. James Heggie III of Mer-
rill Lynch Wealth Management helped
attendees understand their retirement
planning options, including IRAs and
401(k)s, while Frank McCathran, the
Director of Education and Club Safety
at WeatherBug, led a session about the
various technologies available to club
managers for tracking weather and
informing members about incoming
storms. The event was both informa-
tive and enjoyable for all attendees.
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EYE notes that it was well worth
the trip to the East End of Long
Island for DiCarlo’s Annual Buy-
ing Show. The two generations of Di-
Carlo’s have been able to stay ahead of
the curve by keeping it local since 1963.
With that local focus in mind, the show
featured cheeses, vegetable, meats and
seafood that were representative of the
over 1000 local ingredients that DiCar-
lo offers its diverse customer base.
The magnificent Inn & Spa at East
Wind in Wading River was a spectacu-
lar backdrop for DiCarlo’s guests to
over 175 vendors to take advantage of
ordering discounts, learn about new
products and taste delicious samples.
EYE visited with notables including
Tyson’s Bob Taney, Brakebush’s Joe
Palazzo, Polly-O’s Frank Primiano and
Hood’s Bob Fraska. For 49 years, Di-
Carlo’s commitment to service, quality
and competitive pricing have made it
one of the nation’s leading indepen-
dent distributors.
The Holtsville, New York firm is
housed in a modern distribution fa-
cility with over five million cubic feet
of dry, refrigerator and freezer storage
space giving them the ability to pur-
chase in large volume and to offer the
Metro NY food service operator the
highest quality products at the best
possible prices. EYE notes that DiCar-
lo’s Pallet pricing program was a big hit
at this year’s event. It should be quite
a celebration as DiCarlo celebrates its
50th next year.
The Market Access Team and Metro New York’s top food brokers were a key ingredient of the 2012 event
(L to R) DiCarlo’s Michael DiCarlo, John DiCarlo Jr. Vinny DiCarlo Jr and Karen MartinPaul Lalima (L) led the Fontanini Team to the DiCarlo ‘12 show
Magellan’s Angelo Rammuni (R) showcased the firm’s much talked about Crab Cake
DiCarlo’s Annual Buying Show
// EYE
71 • May 2012 • Total Food Service • www.totalfood.com
DiCarlo’s focus on local product brought many new items to the show floorRuggierio’s Long Island Territory Manager, Rich Alaimo
Michael and Vincent DiCarlo welcomed guests
Bunge’s New England Territory Manager, Bill Lovell
72 • May 2012 • Total Food Service • www.totalfood.com
Fortunately as a Rum Judge
for the Ministry of Rum- I’m
uniquely qualified to speak
about the nuances and charms of one
of history’s most misunderstood spir-
its. Rum is the bad-boy of the bar. For
all those people who have spent time
in a Tiki-Bar, I’m sure you’ll concur
with me with regard to the immense
pleasure that Rum can give them. But
with this pleasure can come a warn-
ing. I’ve stressed in my recipes the
desire for responsible drinking. I do
believe that you can drink stronger
drinks (as in Tiki-Bar style cocktails).
Just do me a favor, if you are mak-
ing them according to my recipes,
please do yourself a favor, have fewer
of them. And if you plan on driving,
please ask someone else to drive or
better yet, take a cab.
The Spice Road is a Tiki-Bar cocktail
that you can make at home. It takes
dark Rum, Tuaca (Vanilla-Citrus li-
queur) Fernet Branca (just a splash
of this herbaceous liqueur) Carpano
Antica Formula (Sweet Vermouth)
and Atlantico Reserva Solera Dark
Rum.
To this mixture and I’ll give the pro-
portions in a moment, I’ve added
some cocktail bitters. What are cock-
tail bitters? They are potent extracts of
flavor that enhance and augment the
already robust flavors in your glass.
Cocktail bitters bring your drinks
new dimension and deepen the aro-
matics in your glass. The new wave of
cocktail bitters are not the Angostura
(a fine brand, don’t get me wrong) bit-
ters of the past. Flavors like the Gang-
sta Lee’n Bitters from Brooklyn Based
–Bitters, Old Men are woven with
spices, smoke and get this….bacon,
orange peel and smoked almonds. A
cocktail such as the Spice Road needs
this smoky depth to achieve the flavor
balance necessary to call this drink
a cocktail. Without the bitters the
drink is good, don’t get me wrong on
this point. But with the bitters come
depth and character unavailable with
just plain bitters. You must seek sol-
ace in your cocktail augmentations
because in my opinion these aug-
mentations are as important as the
liquors themselves!
In my bar there are dozens of differ-
ent varieties of cocktail bitters. Bit-
ter End, Bitter Truth, Bitter Cube,
Fee Brothers, Hella Bitter, Scrappy’s
and the classic Angostura all vie for
a place in my concoctions. For the
Spice Road Cocktail I’ve chosen bit-
ters that speak to a dream or a flavor
that I once tasted. It’s remarkable
how flavor plays a part in each sip
of a well- crafted cocktail. I’m lucky
to have so many great ingredients to
experiment with. And if you are able
to buy these bitters, your drinks will
make your bartending friends very
nervous. Why? Because you can make
better tasting drinks than they are
able to. Plus, think of all the money
you’ve saved!
// MIXOLOGY WITH WARREN BOBROW
Warren Bobrow
Warren Bobrow is the cocktail writer for
Williams-Sonoma, Foodista, Voda Maga-
zine and the 501c3 not for profit Wild River
Review/Wild Table, where he also serves as
an editor. www.cocktailwhisperer.com
The Spice Road Cocktail is as much
at home at PKNY (formerly known as
Painkiller) on the Lower East Side of
Manhattan as it is on your home bar.
Each of the ingredients adds depth to
this new classic.
Ingredients: • 2 shots Atlantico Reserva Do-
minican Republic Rum
• 1 shot Tuaca
• ½ shot Fernet Branca
• 1 shot Carpano Antica Formula
Sweet Vermouth
• Coconut Water Ice
(Freeze unsweetened Coconut wa-
ter in an ice cube tray overnight)
• Royal Rose Cardamom/Clove
Simple Syrup (available at
Williams-Sonoma stores)
• Pineapple juice
Preparation:• To a cocktail shaker, fill ¼ with
regular ice and add liquers
• Add 4 tablespoons of the Royal
Rose Simple Syrup
• Add Pineapple Juice
• Shake and strain into two short
glasses in which sit a couple
Coconut water ice cubes
• Finish with a sprig of fresh mint
and exactly three drops of the
Bitters, Old Men Gangsta Lee n’
Bitters
Rum Trends In Metro New YorkAs I move forward through spring to summer- my desire for
seasonality in the cocktails that I enjoy takes on deeper,
flavor-driven dimensions. For all the great liquors that my
bar holds, the one that I keep coming back to as the weather
warms is Rum.
The Spice Road
73 • May 2012 • Total Food Service • www.totalfood.com
commitment to its customers, em-
ployees, and partners.”
P.F. Chang’s said same-store sales
decreased 0.6 percent at the Bistro
and 1.7 percent at Pei Wei in the first
quarter because of declines in traffic.
Same-store sales trends at the Bistro
were up 0.7 percent in January, nearly
flat at 0.1 percent in February and
down 2.8 percent in March. Trends at
the fast-casual Pei Wei were down 1.4
percent in January, down 3.3 percent
in February and down 0.5 percent in
March.
Stephan Anderson, senior restau-
rant analyst with Miller Tabac + Co.
LLC, said in a research note: “PFCB’s
turnaround story continued in fits
and starts in the first quarter and
appeared to have a setback in March
amid broader industrywide softness
in full-service dining.”
P.F. Chang’s said it would solicit
competing offers through May 31,
but David E. Tarantino of R.W. Baird
said in a research note: “We think
the probability of a competing bid
emerging is relatively low given that
implied valuation is above the aver-
age for recent restaurant buyouts
and given that PFCB’s operating re-
sults have continued to lag those of
casual-dining peers.”
Anderson added: “Although we do
not anticipate any other potential
suitors now, we think any potential
buyer will pave the way for greater
cost scrutiny, potential closures of
underperforming units and a more
rapid turnaround.”
The company said Goldman,
Sachs & Co. is serving as exclusive
financial advisor and DLA Piper
LLP is serving as legal advisor in the
transaction. Wells Fargo Securities
LLC and Deutsche Bank Securities
Inc. are serving as financial advisors
to Centerbridge, and Weil, Gotshal
& Manges LLP is serving as Center-
bridge’s legal adviser.
P.F. Chang’s owns and operates
204 casual-dining P.F. Chang’s Bis-
tros and the 170-unit Pei Wei Asian
Diner and Asian Market, and is in
the process of buying a majority
position in the four-unit True Food
Kitchen from Fox Restaurant Group,
also of Scottsdale.
PF Changs, from page 2
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Seven speakers ad-
dressed the future of
foodservice technology
with informative and
insightful presenta-
tions. Topics included
consumer-spending habits, technol-
ogy’s impact on consumer purchas-
ing, and anticipated trends in onsite
dining. Management technologies,
like palm scanning, facial recognition,
and social media, were also discussed
in depth. Speakers included Jonathan
Pryor, director of sales at Agrisys; Art
Dunham, the director of school food
management for the Pinellas Schools;
and Stefan Saroiu, Ph.D, a Microsoft
researcher. The keynote address was
delivered by Aramark’s Vice President
for consumer strategies, Danna M. Vet-
ter, who discussed improving the cus-
tomer experience through the use of
integrated engagement platforms and
tools. The day ended with an interac-
tive dialogue between attendees and
foodservice technology experts. A re-
ception afterward at Cafe 270 offered
a spread of exceptional appetizers and
cocktails, and also great networking
opportunities.
Aramark was well represented with
a large contingent led by Jim Powell,
Donna Vetter, Donna Andersen, David
Barker, Steve Haywood, Eddie Howard,
Howard Weinstein and Gene Hood.
EYE visited with many of Metro NY’s
leading contract feeders including
Barb Boden and Bill Adams of JP Mor-
gan, World Banks’ Sabrina Capannola,
Robet Geghardt of Merck, Continuum
Health’s Sharon Makara. Joe Ventrez of
Goldman Sachs and Credit Suisse First
Boston’s Jay Silverstein. Long Island-
based Whitson’s brought a full squad
including: Craig and Doug Whitcomb,
Kelly Friend and Holly Von Seggern.
The food and beverage community
flocked to the annual confab, led by
Pepsico’s Jason Bigman, Artisanal
Cheese’s Tanya Capaldo, Chris Gannigi
of Sara Lee, and Allison Goldberg of
New England Cranberry.
The Society for Foodservice Manage-
ment is the pre-eminent national asso-
ciation serving the needs and interests
of executives in the onsite foodservice
industry. Their primary mission is to
enhance the ability of their members to
achieve career and business objectives
in an ethical, responsible and profes-
sional climate. Members hail from all
over the country, and from overseas as
well. The Society represents major cor-
porate liaison personnel and indepen-
dent operators as well as national and
regional foodservice contract manage-
ment companies, along with consul-
tants and suppliers to the industry.
The Society for Foodservice Man-
agement (SFM) was founded in 1979
via a merger of the National Indus-
trial Cafeteria Managers Associa-
tion (NICMA) and the Association of
Food Service Management (AFSM).
Richard Ysmael of Motorola and Phil-
lip Cooke of Foodservice Associates
(now FSA Group) were key players in
SFM’s formation, with Ysmael an in-
fluential NICMA member and Cooke
the manager of NICMA’s affairs.
SFM Critical Issues Conference At J.P. Morgan Chase/NYCEYE notes that over 180 foodservice professionals gathered at the JPMorgan Chase building in Manhattan for the Society for Foodservice
Management’s (SFM) 10th Annual Critical Issues Conference.
// EYE CONFERENCES
Paul Lalima (L) led the Fontanini Team to the DiCarlo ‘12 show
J.P. Morgan’s Bill Adams (L) and his culinary teamed hosted the SFM event
(L to R) BSE’s Jeff Hessel and Sandy Smith of SD Consulting
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W hat made you become a
mixologist , any bartending
or culinary schooling?
I started “bartending” while attending
college in Miami. In retrospect, I was
an awful bartender, mostly slinging
shots and beers.
After moving to New York City, I decid-
ed to leave finance and return to school
in pursuit of a medical degree. This led
me to my first real experience with hos-
pitality. I began working at Sushi Sam-
ba under the guidance of Paul Tanguay,
now of Tippling Brothers Consulting.
They required all staff to partake in
mandatory sake, beer, wine, and spirits
classes. This is where my love affair for
cocktails and spirits began.
I started at Eleven Madison Park in
2005, and met General Manager Will
Guidara in 2006; where he challenged
me to create a bar program rivaling
Pegu Club and Milk and Honey (both in
NYC). My initial response was less than
favorable. But never one to back down
from a challenge, I immersed myself
in all spirits and cocktails. I began by
reading every book and blog available,
as well as attending all industry semi-
nars as much as I possibly could.
I am blessed to have bosses who rec-
ognize and develop talent. Their blind
trust in me was not only motivating, it
was inspiring.
Where did your career begin and what
landed you in New York, being a native
of Venezuela?
My parents moved to Miami when I
was young and I moved to NYC fol-
lowing college. When I started at Sushi
Samba in 2002 the New York cocktail
scene was really just beginning. Sushi
Samba was the first place I worked at
that used all fresh produce and ingre-
dients.
While Sushi Samba was a springboard
to awaken my interest, Eleven Madison
Park was the real birth of my hospital-
ity career.
Do you have some favorite flavors and
spirits you like to mix with?
It is truly hard to pick just one and the
“favorites” change seasonally. I’m cur-
rently working on our spring menu,
which usually leads me towards aro-
matized, and fortified wines. I love us-
ing mescal and sherry in cocktails as
well as atomizing spirits for the addi-
tion of aromatics components.
What’s the process and research be-
hind creating a signature cocktail for
a menu? Are some of your cocktails a
spin-off from the classics or completely
created from scratch?
I compare cocktails to baking or cook-
ing in that you must master classic rec-
ipes before you can create new ones.
All recipes are derived from classics:
spirit, sweetener, bitter and/or sour.
When creating a new cocktail you sub-
stitute specific ingredients within each
of those categories and yet at the same
time achieving balance.
Our program is a mostly proprietary
cocktail rooted in the classics. We are
lucky to exist amongst an amazing
kitchen/pantry, which allows us to
have access to top-notch produce and
ingredients. We also use modern tech-
niques such as rapid infusions.
Do cocktails seem to be a pre-warm up
to meals that are usually served with
Leo Robitschek, Bar ManagerEleven Madison Park
// MEET THE NEWSMAKER
Shortly after graduating from the University of Miami, Leo Robitscheck moved to New York City where he developed an appreciation for a well-crafted cocktail using season-al ingredients and a diverse array of spirits. In 2005 Leo was hand-picked by Eleven Madison Park to help reinvent its cocktail program and in 2009 was promoted to head bartender. Leo’s expertise and accomplishments were recognized in 2011 at Tales of the Cocktail in New Orleans where Eleven Madison Park was honored as the “World’s Best Restaurant Bar.” In that same year he was also named Rising Star Mixologist by Star Chefs. Leo continues to develop his creative vision both at Eleven Madison Park and at The NoMad, showcasing both classic and proprietary cocktails, while constantly striv-ing to redefine the cocktail experience. © Photo by Antionette Bruno of StarChefs.com
79 • May 2012 • Total Food Service • www.totalfood.com
wine? Do you develop cocktails that can
be paired with a meal from the restau-
rant’s menu?
There are various cocktail categories,
one of them being aperitifs or “pre-
warm up to meal” cocktails. They are
usually lower in alcohol and awaken
the appetite.
There are also digestives, or cocktails
and spirits made to aid digestion after a
meal. While we do not have a set cock-
tail pairing, we have created cocktail
pairings on a case-by-case basis.
How did you sharpen your craft of mix-
ology?
It’s all about knowledge. I read every
book, and attend every seminar and
tasting I can.
I also allow my staff to participate in
the creative process. We inspire and
push each other to become better. We
also taste all of the cocktails multiple
times. I am lucky to have some of the
best palates in the culinary world just
steps away in our kitchen.
Any mixologists that inspired you along
the way?
The bartender culture in New York is
amazing. We are all ready and willing to
share ideas and concepts. Jim Meehan
and Julie Reiner have been great in-
spirations and mentors. Dave Kaplan,
Alex Day, and Don Lee are great friends
and have all given me priceless insight.
I am also inspired every day from my
bar staff and from our kitchen.
What’s one cocktail that is currently
your favorite on Eleven Madison Park’s
menu?
I love the Black Dahlia: Mescal, Mus-
catel Sherry, Unicum, Grand Marnier,
and grapefruit twist
I also love the Siegret Sour: An ounce
of Angostura bitters, Venezuelan rum,
lemon juice, sugar and egg white
How often does Eleven Madison Park
change their cocktail menu? Is that your
task and if so, how do you choose what
cocktail to lose or to add to the menu?
It is my task to change the cocktail
menu seasonally - 4 times a year. The
bar team has multiple meetings lead-
ing up to the change where I tell them
what cocktails are changing (we keep 1
or 2 transitioning cocktails), what cat-
egory of cocktails we need, introduce
new spirits, and discuss flavors to focus
on for the season.
Is there an “in season” for certain cock-
tails? If cocktail trends change, is it pos-
sible that there’s also a change in what
the different generations are thirsting
for?
Winter tends to be more Amaro heavy,
and you see richer cocktails as well as
hot cocktails. While in the summer rum
is popular within cocktails, as well as
lighter, refreshing, citrus based cock-
tails. It would be odd to have eggnog
in the summer and pina coladas in the
winter.
We do use many seasonal ingredients
within cocktails like rhubarb and apri-
cots. The new generations of cocktail
drinkers are going back to drinking
classics, or our grandparents’ drinks.
Looking into your crystal ball…where
do you see yourself in 5 years?
Definitely in cocktails and food! I see
myself continuing my work with Will
and Daniel in creating unique projects
that are hugely impactful to our indus-
try.
Our program is a mostly proprietary cocktail rooted in
the classics. We are lucky to exist amongst an amazing
kitchen/pantry, which allows us to have access to top-
notch produce and ingredients.
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The 55,000 square foot facility
is the largest of Restaurant
Depot’s stores, which are
scattered across 27 states.
“We’re delighted to be a new member
of this Bronx community,” said Restau-
rant Depot’s Director of Sales and Mar-
keting, Doug Klein. “And we really ap-
preciate the support they’ve shown us.
They made the whole process as easy
as possible.”
The facility was originally slated to
be converted to a prison or a recycling
facility by the state before Restaurant
Depot stepped in. The outlet combines
a Restaurant Depot store with a Jetro
store, which relocated from its former
site at Hunt’s Point. “Bodegas and other
independent grocers are used to getting
our great service from our Jetro outlet,
and now restaurants will get that same
experience from us as well. One side of
the store will cater to grocers, and the
other side to restaurateurs,” said Klein.
Restaurant Depot has supplied inde-
pendent restaurants with quality prod-
ucts on a cash and carry basis since
1990. They pride themselves on cutting
out the middleman to lower prices and
offering products without a minimum
order. Their parent company, Jetro
Holdings, is the largest supplier in the
country exclusively selling to indepen-
dent grocers. Said Klein, “We save our
customers, on average, about 15-20%
over the competitors that deliver: We’re
a cash and carry facility, which means
that we don’t deliver, but it also means
that our customers can come to our
outlets in person and inspect our prod-
ucts before they buy, so they know what
they’re getting is of the highest quality.”
With the new Oak Point facility,
Restaurant Depot hopes to make in-
roads with restaurateurs not only in
the Bronx, but also in Upper Manhat-
tan as well. Said Klein, “Our typical
customer is within 20-25 miles of the
outlet they visit, so, for our Bronx loca-
tion, that covers the Upper East Side
and Upper West Side of Manhattan as
well. The amount of independent res-
taurant operators in the market make
the Bronx location ideal for us. We’re
always looking to serve our custom-
ers as conveniently as possible, and
The new Restaurant Depot aisles are jammed with money saving values for foodservice operators
Bronx borough president Ruben Diaz Jr. (center) and congressman Joe Serrano (L) joined Restaurant Depot Stanley Fleishman (R) in cutting the ribbon to celebrate the Bronx opening
Restaurant Depot Comes to Bronx With Firm’s Largest Outlet
// EYE
On April 22, College Point, NY-based Restaurant Depot celebrated the opening of its first Bronx outlet, on Oak Point Avenue, a short
distance from the Hunts Point Market. The ribbon-cutting ceremony brought out 200 people, including local residents, Restaurant
Depot’s President and CEO Stanley Fleishman, Bronx Borough President Ruben Diaz Jr., and Congressman Jose Serrano.
The outlet combines a Restaurant
Depot store with a Jetro store, which
relocated from its former site at
Hunt’s Point.
OPENINGS
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help them grow and become stronger
restaurants.” They have assembled a
sales force to visit local independent
restaurants and let them know about
the Restaurant Depot opening. “We
have a sales staff that will go out and let
potential clients know about the prod-
ucts we can offer them and how easy it
is to get to our outlet from Manhattan,”
said Klein. “We know we can help them
grow their business, it’s just a matter of
making sure that they know that too.
The breadth of product that we stock
enables us to cater to any kind of food-
service establishment, from the mom-
and-pop deli or diner to the five-star
white-tablecloth restaurant.”
This opening comes in the midst of
an expansionary period for Restaurant
Depot. They will be opening an outlet
in Neptune, NJ later this month, and
another outlet in Langhorne, PA later
this year. Restaurant Depot has already
become a valued member of its Bronx
community, and they expect to be-
come a major supplier to local restau-
rants as well.
Restaurant’s new Bronx store features an impressive 55,000 square feet of space
Shoppers couldn’t wait to shop the much-anticipated new Restaurant Depot store
This opening comes in the midst of an
expansionary period for Restaurant Depot.
They will be opening an outlet in Neptune,
NJ later this month, and another outlet in
Langhorne, PA later this year.
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888-531-Chefwww.iceculinary.com
Pastry & Baking arts
Classes
Call For Upcoming Class
Schedule
ion is LEED Platinum certified.
Starbucks has been nominated for
its initiative to drive wholesale industry
changes that benefit all restaurant and
retail operators. Recycling of single-
serve coated cups was extremely lim-
ited until Starbucks engaged all com-
ponents of the value chain to begin
making recycling practical and profit-
able. The company’s goal is that all of
its cups, and all of the foodservice in-
dustry’s polycoated paper cups, will be
recyclable by 2015.
Call Vic Rose: 732-864-2220
Statue of Liberty, from page 40
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Robert Braunstein shared techniques
for growing micro greens at home.
Yoga enthusiasts were invited
to drop in on the dedicated “yoga
room,” that included a schedule of
ongoing classes and rotating instruc-
tors throughout the event.
The film “Vegucated” was screened
in the afternoon both days, a feature-
length documentary that follows
three “meat- and cheese-loving New
Yorkers” as they agree to adopt a veg-
an diet for six weeks.
“We’ve got some really excellent,
dedicated people who helped us out,”
Tirpan said.
Tirpan herself has been an “on and
off” vegetarian for 25 years, she said,
and as of late has been maintaining
a mostly raw diet. And though the
event attracted those already follow-
ing a vegan/vegetarian lifestyle, she
said she doesn’t want to “preach to
the choir.”
“My biggest goal was to invite and
encourage non-vegans to come and
learn. It’s not just about diet. There
are so many things they can do to
improve their lives,” she said. “We
wanted them to learn as much as they
could, challenge them a bit.”
tain a rigorous set of benchmarks to
earn points, much as you might at
your restaurant. Excellence in water
and energy conservation, building
upgrades, and Best Management
practices come together to make for
a Green laundry.
“Now WH Linen is being recog-
nized as ‘Clean Green’ certified by the
Textile Rental Services Association,
meaning the company’s chef coats
and uniforms, napkins, tablecloths,
towels and bar mops are cleaned in
an eco-friendly way. It’s our way of
keeping up with the changes restau-
rants and chefs have made in their
sourcing of ingredients.”
The TRSA: The Textile Rental Ser-
vices Association of America, TRSA
is an international organization
representing companies that sup-
ply laundered garments, uniforms,
linens, floor mats, towels and other
products necessary for businesses
to operate safe, clean facilities, serve
their customers and provide a clean,
attractive environment and image.
The largest users of textile rental ser-
vices are hospitality, healthcare, re-
tail, manufacturing and automotive
service.
TRSA launched “Clean Green”
early in 2012 to enhance the indus-
try’s commitment to environmental
stewardship. To qualify for “Clean
Green” certification, a laundry must
meet a combination of water and
energy standards, along with points
obtained through the implementa-
tion of a series of Best Management
Practices. Companies, rather than
plants, are certified as Clean Green.
W.H. Linen, from page 10
Cardinal, from page 14
Food Truck, from page 32Veg Fest, from page 36
Culinary Arts, from page 38
dous amount of pride in Millville. Our
folks know that this is a great oppor-
tunity to prove that Made in America
is coming back.”Cardinal’s Presi-
dent Bryan O’Rourke said, “We’re
very proud that these advancements
make us the global leader in clean
glassmaking. We are looking forward
to sharing this great news with our
customers throughout hospitality
and foodservice.”The Durand Glass
Manufacturing Company plant was
opened in Millville in 1982 by Arc
International. The facility employs
more than one thousand people,
and produces more than one mil-
lion pieces of glassware each day on
22 production lines. The high quality
products, used in homes, restaurants,
and hotels throughout North Ameri-
ca, include crystal-stem wine glasses,
plates, cookware, beer mugs, indus-
trial glass products for candle mak-
ing, and decorative custom glasses.
Cardinal International is a leading
American manufacturer of tabletop
products for the North American
foodservice market. Their brands
include Chef & Sommelier, F&D, Ar-
coroc, and Elemental. Their parent
company, Arques, France-based Arc
International, is one of the world’s
leading producers of glassware for
the Consumer Goods and Food Ser-
vice markets, selling in more than
160 countries across five continents.
They also provide custom solutions
for industry and trade, and are proud
members of the UN’s Global Compact
on sustainability.
Wafels & Dinges.
“There’s a certain poetry to our
partnership with Citymeals-on-
Wheels,” said David Weber, President,
NYC Food Truck Association. “We’re
both mobile and we both serve food.
Logically, it made a lot of sense, and
we are proud to be a part of this im-
portant initiative. To be able to serve
good food and help those in need is a
perfect combo.”
“Food trucks are a significant
fixture of New York City culture,”
said Beth Shapiro, Executive Director
of Citymeals-on-Wheels. “Each day
hundreds of thousands of New York-
ers and tourists alike flock to these
eateries to indulge in their fabulous
fare. Thanks to the generosity of the
Food Truck Association and each of
the participating vendors, customers
will also have a chance to give back
to the New Yorkers we don’t see - our
homebound elderly neighbors who
are in such need of our support. Be-
cause of these efforts, thousands
of frail aged New Yorkers will have
the comfort of a full plate and a full
heart.”
Founded in 1981, Citymeals-on-
Wheels is a not-for-profit organiza-
tion that raises private funds to pre-
pare and deliver weekend, holiday
and emergency meals to the home-
bound elderly throughout the bor-
oughs of New York City. Last year,
Citymeals underwrote the prepara-
tion and delivery of over 1.7 million
meals to 16,500 aged New Yorkers.
One hundred percent of donations
from the public to Citymeals goes to-
ward the preparation and delivery of
meals for homebound elderly.
Founded in 2011, the New York City
Food Truck Association is a not-for-
profit organization which represents
small business owners operating
premium food trucks in New York
City that are focused on innovation
in hospitality, high quality food and
community development.
Among the noted speakers were
Ginny Messina, a dietitian specializ-
ing in vegan nutrition; Jasmin Singer
and Mariann Sullivan of Our Hen
House, who presented a talk on ways
to transition to a vegan lifestyle; and
George Parker, a certified raw foods
chef and personal trainer.
The festival also featured vegan
food sampling and cooking work-
shops from Mary Lawrence, the own-
er of Well on Wheels; a vegan personal
chef service based in the New Haven
stores was on hand for demonstra-
tions as well. Gardener and author
“You may start seeing it more and
more in restaurants under the name
scup or sheepshead ... not porgie.”
Tedeschi designed a competition full
of twists and turns. With only 15 minutes
from the time contestants were told the
secret ingredients until they could be-
gin cooking, the heat was on. So judges
could taste food while it was hot, teams
cooked in staggered shifts, then had 90
minutes to produce a minimum of four
dishes. They plated two of each of the
recipes for judges to taste and one for a
display.
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