total food service may '12

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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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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.


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.

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“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


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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


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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.


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


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.



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



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.


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

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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


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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


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


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.


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


2209

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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

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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.

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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


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.”


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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


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.


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

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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.



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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

http://www.alliedmetalusa.com


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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.


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]

mailto:[email protected]

mailto:[email protected]


4200

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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


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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.

http://www.nycbartendersball.com/about.html

http://www.nycbartendersball.com/about.html

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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.


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


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


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

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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

http://www.cocktailwhisperer.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


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


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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