8-2

SEPTEMBER 2021

VOLUME 1 ❘ ISSUE 1

WALL OF HEROES

PANDEMIC RECOVERY

DEPARTMENT OF HEALTH UPDATES

ON THE INSIDE Restaurant Report Hotel Intel Education Enlightenment Healthcare Headlines Supermarket Scoop Association News Job Opportunites Equipment Exchange Calendar of Events

“I’ve got to do everything myself. I can’t find help!” OVERWHELMED

Protect Your Property & Your Reputation

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8/9/21 6:41 PM

INTRODUCING THE PREMIER EDITION OF HOSPITALITY NEWS

SHARING THE ULTIMATE INSIDERS VIEW OF THE HOSPITALITY AND FOOD SERVICES INDUSTRY

W elcome the to first edition of Hospitality News. My passion for the food services and hospitality industry has lead me to this point professional — to share and pro- vide insight and expertise from the inside of the busi- ness I care so deeply about. I am excited about starting this adverture with you, and expanding it within the pages of this publication is a labor of love. I have been in the food service industry for over 40 years. Having started, managed, bought and sold many companies has resulted in learning just about every aspect of the food services business. I have met many of the iconic people within the business, and learned a great deal from each and everyone of them. My drive and passion to continue to learn even more keeps me growing as a I continue to lead my endeavors. I will share everything I can along with my collegues and friends in this business. When the COVID-19 pandemic shook the foundations of our world, and the customers we depend on settled into a “lock-down” environment, those of us in hospitality and food services struggled to stay open. Our focus shifted to surviving rather than thriving. Many lost the connection to industry news and trends, and their contemporaries practices and successes. As I navigated these difficult days, I promised many, that as customers began to emerge from their isolation, and the pandemic’s darkest days began to ebb, I would start a publication dedicated to and for the people of the hospitality and food services

industry. Providing not only the business oweners and managers but the teams of industry workers with the latest news and trends in the industry, when it’s hap- pening, and keeping people informed and in touch with what’s important. Hospitality News will include a calendar of events and trade shows. We will have a detailed classified section to inform those seeking current employment oppportu- nities along with a trading center of pre-owned equip- ment. We will profile top hospitality and food service industry leaders and newsmakers, and profile top-tier experts who have achieved high levels of success, to foster inspiration in others. As our first issue is completed I would like to thank the Hospitality News team who have made this pub- lication possible. Through these challenging times, the team has worked hard to bring this magazine to life. and available for your pleasure and information, I will always welcome feedback, to help build a first class publication and make this magazine a guiding industry standard.

Cordially,

Ed Daniels Publisher & Editor-in-Chief. n

ED DANIELS PUBLISHER & EDITOR-IN-CHIEF

Please provide a bio/background here to give those readers who don’t know you a chance to learn a bit about you. Praesent et quam aliquet ex pretium mollis. Etiam bibendum nisl ante, ultrices ultricies risus sollicitudin scelerisque. Sus- pendisse potenti. Praesent ligula lorem, ornare et enim vitae, eleifend ornare nisi. Morbi pharetra scelerisque metus vel tincidunt. Nam dolor mauris, accumsan sed aliquam consequat, dapibus ac ipsum. Vestibulum vitae sapien tellus.

ON THE INSIDE

H O T E L , D I N I N G A N D E A T E R Y T R E N D S

Publisher & Editor-in-Chief Ed Daniels

OVERWHELMED: IS IT JUST A “BAD MOOD” OR IS IT SOMETHING ELSE?

xx xx xx xx xx xx xx xx xx xx xx xx xx

Contributing Editors H O T E L , D I N I N G & E A T E R Y T R E N D S

Wall of Heroes

Kim Bunn-Minsky Carol Terracciano Tom Mutarelli

Martin aniels Caren Franklin Russel Sperber

Restaurant Report

Hotel Intel

Design/Creative Director André Garabedian

Education Enlightment Healthcare Headlines Bakery Broadcast Supermarket Scoop Association Acounting Classified Section Equipment Exchange Job Opportunities Directory of Services

Digital & Social Media Director Monica Thomas

Editing and Proofing Haley Nemeth

HOSPITALITY NEWS Created by Media Magic, Inc. 202 Terminal Dr., Plainview, NY 11083 HospitalityNewsNY.com (516) 376-6862

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HANYC AD Full Page or Full Page Bleed?? Supplied by Advertiser.

Please make sure they designing and submit artwork according to Hospitality News Tech Specs.

ALLIED MEMBERS

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EQUIPMENT DEALERS VS. THOSE WHO JUST SELL EQUIPMENT

Considering your equipment needs based on menu, customer base, and volume of production is as im- portant as making sure your dealer has the expertise and is willing to help you maximize the potential of the equipment they are selling you. If they are, it’s a win for you both. They get a great customer that comes back for new equiment, and you get the vital tool you need, to maximize the value your kitchen produces (which means your customers win too!) n

Go ahead and buy that top-of-the-line oven with all of the newest advances features for your bakery. You deserve it! Do you buy it from someone who sells it to you with- out providing you with the knowledge to use all of thoe great features? Did they train your team on those bells and whistles? Technology is not at all new to the food services industry. The latest and greatest equipment tech becomes available regularly. But for many, it has proven to be a mixed grill of positive and negative. Some love the shiny new toy while others are very intimidated by it. When preparing to purchase expensive equipment for your kitchen, picking the right equipment, is just as vital as picking the right dealer. An equipment dealer or manufacturer that cares about customer satisfaction, and looking for a relationship with you will make sure the sale is not complete, until the you and your team are properly trained on how to use the equipment and all of the features it includes. There is no shortage of dealers available to you in your region. Choosing the right dealer can be a challenge.

The B.SE. Mobile Equipment Lab brings the equipment to the end user to see the equipment operate, a major conveninecto the operator.

IS THIS AN INFRINGEMENT ON HUMAN RIGHTS OR A MEASURE OF SAFETY FOR THE GENERAL POPULATION MIXED FEELINGS ABOUT PROOF FOR PASSAGE INTO RESTAURANTS

per dolor eget blandit posuere. Quisque odio ante, condimentum ac rhoncus ut, imperdiet in quam. Fusce pulvinar risus sapien, eu cursus leo consequat eget. Ut quis ornare nisi, vel bibendum sapien. Morbi volutpat nisl ut eros tincidunt, id consectetur metus porttitor. Sed rhoncus nibh non maximus iaculis. Nam ornare sagittis libero, eget placerat massa fringilla a. In fringilla a elit sed gravida. In in nibh at tellus lacinia iaculis ut cursus justo. Ut at aliquet magna, eget pulvinar risus. Quisque at blandit nisi. Nullam vitae dolor interdum, pharetra eros molestie, pretium nulla. Curabitur pharetra blandit diam, eget viverra justo ullamcorper eu. In lobortis ultrices tinci- dunt. Vestibulum feugiat urna sed urna tempus con- dimentum. Aliquam vehicula nulla non magna pellen- tesque, finibus egestas odio elementum. Ut bibendum nibh non purus tempus, sit amet mattis tellus maximus. Morbi convallis sem sapien, laoreet laoreet odio sagit- tis ac. Nullam ut consequat leo. Vivamus molestie, erat eu placerat consectetur, nisi tortor dignissim nulla, sed eleifend urna diam quis risus. Integer sagittis orci ultric- ies, lobortis lorem nec, rutrum erat. n

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Curabitur dapibus est risus, id dictum velit ullam- corper ut. Duis commodo, eros ut consectetur placerat, lorem sem tincidunt ipsum, id accumsan odio felis id augue. Donec consequat mi vitae nunc placerat vulpu- tate. Suspendisse at egestas felis, at ullamcorper tellus. Suspendisse aliquet tincidunt tellus vel rutrum. In ves- tibulum erat nec venenatis scelerisque. Mauris porttitor lectus vel ligula laoreet, non pharetra libero hendrerit. Sed odio massa, mattis in luctus et, sollicitudin sit amet mauris. Praesent in neque et arcu pharetra sollicitudin id ac ipsum. Curabitur lorem tortor, lacinia et feugiat sit amet, consectetur vitae nibh. Aenean in arcu lobortis, consequat purus convallis, sollicitudin neque. Vestibu- lum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia curae; Nulla elit est, mattis sed ante sed, euismod viverra nisi. Integer et neque posuere, tempor est sit amet, rutrum turpis. Etiam dapibus sollicitudin maximus. Proin sed sodales sem. Vivamus et tincidunt massa. Donec eu facilisis risus. Sed eget purus ac augue ultrices efficitur. Nulla sem-

THE MAN BEHIND THE OHEKA CASTLE A LETTER FROM OWNER GARY MELIUS

When I first saw Oheka back in 1984, even in its devastated state, I fell in love. Every- one thought I was crazy to purchase the dilapidated estate but I saw the poten- tial and also recognized the importance of Oheka and its historic significance to America and the Gold Coast. Celebrating 100 Years of History from 1919 to 2019. A century ago, financier and philan- thropist Otto Hermann Kahn built OHEKA CASTLE in the middle of a 443-acre plot on the highest point on Long Island in Cold Spring Harbor for an estimated cost of $11 million ($158 million in today’s currency). At the time of its construction, the French- style chateau was—and still is today—the second-largest private residence ever built in America.

Oheka Castle, also known as the Otto Kahn Estate, is a hotel located on the North Shore of Long Island, in West Hills, New York, also known as the “Gold Coast,” a hamlet in the town of Huntington. It was the country home of investment financier and philanthropist Otto Hermann Kahn and his family.

wedding, staying in one of our guest rooms, joining us for dinner, or going on an Historic Mansion Tour. And perhaps upon your visit one of my family members or even myself will have the privilege of meeting you. n

As a family-owned business it is my personal goal to ensure that everyone who enters the gates of OHEKA feels like a welcome guest, whether you are attending a

FLUSHING HOSPITAL MEDICAL CENTER in Queens New York was in desperate need of new dish machine to re- place the old Hobart flight type dishwasher. Searching for the best deal, Meiko became a leading option. After a close evaluation by the Hospital’s engineering department, it was demonstrated that Meiko scored higher in every performance area and was selected as the new dishwashing machine for the hospital as a result. n LONG ISLAND JEWISH MEDICAL CENTER NORTHWELL HEALTH purchased a Mieko Dish Machine three years ago, and it proved to be a wise purchase. The processing of washing dishes at the hospital, the promise of low energy con- sumption and few to no breakdowns proved true.

It’s for reasons such as this, Meiko is becoming a more prominent name

in the world of food service. n

When Chase Bank has your money, they will also have your back.

Special attention paid to those in the HOSPITALITY FIELD.

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CHASE WHAT MATTERS MOST.

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JILL WEDEEN AHFNJ PRESIDENT

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A DAY PUT ASIDE TO CELEBRATE ALL THAT HELPED THROUGH THE PANDEMIC

A DAY TO REMEMBER FOR THOSE AT THE DOMINICAN VILLAGE Dae numquo coristi orrorepudi alis estiat officil magnati odi reritaquia coresciat od quaerum rernam vitas que exceres cilit, to omnit, sunti veria ventiur, autatur? Cus nis alit illor as nulparibus, offic temque officimus illut evellut opta nam atem aut fugiati onseceariam, untibus aut qui ad unt quati doluptatur aut qui is reium ratur? Quiam, alignatus dolore veris moluptaeptae venima voloria venis in ra nobis audam corio. Orporum simpore laboreptatus aut atur sita veri dictate sim volorit omnihit ipit quae et pa qui tem ventem quo que pe dolores nonsenis prat.

MEET THE CEO OF THE DOMINICAN VILLAGE PROFESSIONAL HISTORY Eric Kalt has dedicated his career to delivering quality health care to the aged for more than35 years. Previously, Executive director of the Atria in Lynbrook Administrator of Crown Nursing and REhabilitation Center in Brooklyn, served ad Administrator of of the Towhnhouse Center of Rehabilitation and Nursing iin Uniondale NYU, and former Administorator of St. Francis.

A member of the Noard of Examinerso of Nursing Home Administrators an appointment by former Governor Patterson, past chairman of Nassau Connects (aservicer agency with- in the Nassau County Department of Health) and past President o fthe NY chapters of the Amercian College of Healthcare Administrators. Eric Kalt has been Chairperson of the Education Committee of the NYS Chapter of ACHCA since 19886 and been instrumental in broadening their various educational offerings through diverse presen- tations and the New York Chapter’s annual Convocations. HONORS AND SPECIAL RECOGNITION Former President Bill Clinton appointed Eric Kalt to the White House Conference on Social Security abd tge White House Conference on aging. Winner of the NY State Department of Health “Best Practices Award” and the Marriott Services of Excellence Award in the Patient Services Category. ERIC KALT

The Lie of ‘No One Wants to Work’

After eight years in the restaurant industry, Estefanía decided she’d had enough. Last summer, she quit her job at a New American restaurant in Chicago where she had worked as a manager and sommelier since 2017. Estefanía, who asked to be referred to by her first

than her last job.

The fact that Estefanía quit restaurant work and re- turned makes her a COVID-era rarity. For months, restaurateurs across the country have been sounding

name because she is an undocumented worker, said she got COVID-19 in June and took two weeks off to recover and quarantine. When she came back, she noticed a shift in the way her employ- ers treated her. “I came back to be given the silent treatment from the owner,” she told me via email. “He said I abandoned him and that he couldn’t trust me [or] see me as a manager anymore.” Estefanía said the last straw was when a coworker threatened to call ICE on her. She quit the restaurant, got a job as a re-

the alarm about an industry-wide labor shortage. Managers of small, independent restaurants and big national chains alike have told the press they’re having trouble getting longtime staff to return to their jobs or finding new employees to re- place them. Managers and owners are largely blaming their inability to retain — or even re-hire — staff on expanded unemployment benefits designed to mitigate the economic devastation of the pandemic; claims that “no one wants to work” be-

ceptionist, and thought she was done with the restau- rant industry altogether. But the pay couldn’t compare to what she was making before, so now, she’s back. De- spite her hesitancy to return to the industry, Estefanía just started working at a Mexican restaurant in Logan Square, which she describes as a better experience

cause they’d rather stay home and cash unemployment checks have become commonplace, even though they aren’t entirely accurate.

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Is it pandemic related stress that causes tension be- tween those who once were harmonious, and worked well together, or has working from home during the pandemic, made office synergy impossible? As some of you may know, there are many organizations, extremely qualified to help any and all people during these stressful times to help bring your team in sync! LICADD is one such highly qualified and reputable orga- nization that can reach out to anyone who needs help. With specific programs for the Hospitality industry, LI- CADD is available to provide classes or individual train- ing for those in need. Follow this article for upcoming podcast, or go to the website www.licadd.org. AS TENSION AND STRESS LEVELS MOUNT, THE FRUSTRATION, THE FIGHTS, AND ARGUMENTS BETWEEN THOSE WHO WERE ONCE FUNCTIONING HARMONIOUSLY ARE SURE TO BOIL OVER!

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If you are feeling stress, you are among the over 80% of the world sharing the same emotion. More than ever, you can get help. There are many free resources avail- able from qualified experts who are willing to help. Hav- ing the tools to cope and manage stress, get beyond the cause of the stress will return the harmony to your work and life!

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THOSE IN HOSPITALITY WILL NOT LET THE DELTA VARIANT SLOW DOWN THE OPENING OF BUSINESSES Many restaurants and hotels are rolling up their proverbial sleeves and doubling down on commitment to rebuild

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BOLD MARKETING AND BRANDING COVERING MULTIPLE MEDIA CHANNELS ARE VITAL ELEMENTS TO YOUR COMPANIES OVERALL SUCCESS

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In today’s world, where now more than ever, we must cognizent of health and environmtal factors, temperatures are most important. when it comes to food, be it on display or in storage, when not at the prescribed temperature, food is at rsik of spoilage. With the technology available today, temperatures can be monitored acroos a room and around the world with cellular technology. Alerts can be sent when temperatures move from the proper range to a dangerous range. COMPLIANCEMATE, has developed the technology that will monitor temperatures, and send an alert up to 5 people, either by smart phone, e-mail, text or person to person phone call.

“GRAB N GO” WELL RECIEVED BY HOTEL GUEST THROUGHOUT THE COUNTRY

It was an almost overnight transion from extensive in room dining and fancy restaurant dining to the latest and greatest and certainly most convenient “grab and go” concept. Although not new, it recently aptivated the guests of many major and not so mager hotels. The “grab and go” concept triggered change in the con- figuration of both public space and back of the house kitchen design as fro practical reasons dining space was not in demand anymore, and the precious space in hotels now opeend up fo rother purposes. Sandwiches and beverages are avaiable quickly and con- veniently wihtin minutes, and the busy business travel- ers and site seeers can keep on schedule by just grabbing what they desire.

You will now find a “grab and go” section in most major hotels throughout the country and the concept was well received by all travelers. hotels find this type of venue both profitable and efficient as it has proven to free up space for other revenue streams and still offer a wide menu to their guests. This cncept is for sure, here to stay, and will grow as the market grows. Equipment dealers and designers have had a field day partenring with hotels to to build and rebuild their ven- ues of the “grab and go” cocnepts. More to come about this exciting concept which is of course not new, but forever evolving.

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ARE YOU GETTING ALL YOU CAN FROM SOCIAL MEDIA? SO MANY COMPLAIN THAT THEY DO NOT GET THE “BANG FOR THEIR BUCK”

Social Media is such an ambiguous term. What exactly does it mean? Of course, you don’t know whether you’re getting the most bang for your buck when you may not even know the true meaning of the term “social media”.

For the use of this article, we’ll define social media as the various interactive platforms that allow the creation, sharing of information, ideas, services, products, company press releases, career interests etc. via virtual com- munities and networks. These platforms include LinkedIn, Facebook, YouTube, Instagram, and Twitter. So, getting back to the initial question, before you can determine the “bang for your buck” or return on in- vestment (ROI), your social media objectives need to be clearly defined. What exactly do you want to get out of Social Media? As you brainstorm and put together your Social Media marketing plan, here are some possible objectives: business conversions (customer lead generation/acquisition), products/services awareness, employee trust, branding, traffic to your website etc. Also, make sure you consider all your social audiences, like employees, suppliers, partners, and shareholders. These are very important as well. After you’ve decided what your main objectives and audiences are, you’ll then choose which strategies and tactics will be put in place to achieve these objectives. Success starts with your team. First, you will select the team that will oversee social media creation, posting, responses and analytics. You can either look within, hire new staff or an agency that specializes in social media.

WHEN DONE RIGHT, DIGITAL MARKETING IS THE BEST AND MOST EFFICIENT TOOL IN THE WORLD TO GROW A BUSINESS

SALERIES ON T

N THE RISE AS RESTAURANTEURS BECOME DESPERATE FOR STAFF THE BATTLE IS ON FOR WORKERS BY: JOHN MATARESE

Restaurants are boosting pay to try and attract new employees: “It’s actually hard to find people” Some companies have blamed unem- ployment benefits and stimulus payments for their hiring struggles, saying some people make more staying home. As the economy rebounds, restaurants and other businesses are finding it’s hard to hire people to work right now. It’s ‘help wanted’ everywhere! “There’s tons of opportunities there, and you don’t know what might happen!” Megan Jones tells us she was stunned by how many open positions she found job hunting this spring. There are so many open- ings, companies are now boosting pay.

THE HARDEST HIT: THE RESTAURANT BUSINESS. “Everyone in our industry is hiring right now. It’s actually hard to find people to work,” restaurant owner Jose Salazar said. At the moment, he is struggling to find chefs and servers for three of his restaurants. Randy Reichelderfer is facing the same fight. “It’s frustrating,” Reichelderfer said. “You can’t get people to show up. You can’t get. You can’t hire people.” To find and keep good employees, restau- rants have to offer more and more perks these days. Chipotle said it has one of the best retention rates in the business be- cause of its college tuition reimbursement program for many of its workers.

The National Restaurant Association blames three things. First, people still afraid to work in a close restaurant environment. Sec- ond, workers switching from cooking and serving to driving for Door Dash and Uber Eats. And lastly, unemployment benefits that often exceed pay for some jobs. “In our opinion, it takes away the urgency of coming out and seeking viable employment,” John Barker said. The restaurant group hopes the worker pool expands this fall as benefits finally run out. n

TRI-STATE MARKETING TAKES PRIDE IN PRESENTING THEY REPERESENT AT NAFEM21 LYNNE SCHULTS, OWNER OF TRI-STATE MARKETING, IS EXCITED TO ONCE AGAIN MINGLE WITH INDUSTRY LEADERS, AS NAFEM GOES “LIVE” IN AUGUST

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Restaurants grapple with worker shortage

She said the worker shortage would continue due to robust consumer demand. No doubt more peo- ple are eating out compared to last summer. Robby Kukler, a partner with At- lanta-based Fifth Group Restau- rants, said the labor shortage is preventing his company from reopening one of its restaurants. Fifth Group operates ten restau- rants including South City Kitch- en, Alma Cocina, Lure and Ecco, with locations in areas such as Buckhead, Virgin- ia-Highland and Midtown.

If you’ve been to a restaurant or fast food joint lately, you’ve likely noticed “We’re Hiring” signs. That’s because local eat- eries are struggling to find employees to fill positions after the pandemic shutdown.

Fast food restaurants like Cook Out are offer- ing $12 an hour, bonuses, raises, and contrib- uting to health insurance to attract employees. On a recent Saturday afternoon, the Krystal on Northside Drive at 14th in West Midtown had to temporarily shut down its busy drive-thru win- dow as it waited for employees to arrive. But it’s not just the fast food industry that’s facing staffing issues.

Karen Bremer, president and CEO of the Georgia Restau- rant Association, said she believes restaurants across the state are still short 50,000 to 70,000 workers. “Restaurateurs are struggling to find workers. Many have reduced hours and days open due to worker shortages,” Bremer said in a statement. “Some are offering signing bo- nuses, guaranteed schedules, and higher hourly wages.”

Experience the TriMark difference Supplying all non-food products required to operate every type of kitchen National footprint with multiple distribution centers Distinctive hands-on approach with a focus on performance Diverse, long-standing relationships in all foodservice sectors Specialized and highly seasoned sales consultants and project leaders

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HERE’S THE SCOOP ON PIGEON POOP Pigeons dont pay rent.

Did you ever wonder why some areas of NYC, or some specific blocks, or even a specific ledge in a courtyard will hold pigeons while others dont? If you have had to maintain property dam- aged by Pigeons then you may have been thinking just this. Pigeons tend to nest & roost in the same locations they were raised and therefore a generational memory may be holding your property hostage to an extended family of birds. Although they can be beautiful to watch while flying as a flock in the air, they are much less attractive posted up over your awning with a streak of runny green stained paint where the acidic droppings accumulate on a walking path for your customer, employees or tenants. Pigeon are social creatures and pigeon “society” consists of “leaders” and “followers.” In fact there are 1 pigeon leader per approximately 100 pigeon followers. The “leaders” scout food within a 1-5 mile radius and then alerts the “followers” where the action is and they get to enjoy the fruits of the leaders labor, with very little effort or risk. In some ways pigeon society reflects human society. Pigeons can cause more severe problems than just ruining paint jobs, clogging up exhaust terminations and nesting in HVAC Equipment; they can cause over 65 diseases through pathogens like Toxoplasmosis, Cryptococcosis & even Parrot Fever. By contrast rats and mice carry 35. We don’t fear pigeons like we do rats because of their friendly disposition but that can work against you in a food service or hospitality environment. Often- times the birds will congregate around the same areas people do in hopes of getting fed accidentally or by a “feeder” who regular- ly frequents the area. Pigeon droppings can infect people in the

surrounding areas long after the birds have left or the droppings dried. If a maintenance worker decided to clean an old crevice with accumulated dried droppings this could potentially spread spores and bacteria to unknowing people within 150 feet. It is crucial to keep pigeons out of areas where humans frequent and once a generational problem, or dried accumulated droppings situation occurs it may be best to call in a professional. NYC Health Department accepts complaints of unsanitary con- ditions deriving from pigeons or wildlife at #311 and states on their website “Property owners are required to clean up pigeon droppings on or originating from their property.” Don’t Risk the health of your workers and customers or a Health Department fine.NYC Health Department also issues permits for pigeon removal and a licensed NWCO Operator is required to perform the work. A great way to reduce pigeon populations is by trapping the resident birds using an ethical and humane program, and then excluding future birds from the area using optical sensory dis- tortion devices or netting. Exclusion varies and you get what you pay for in terms of permanence and efficacy. Removing the food sources is important as well and often times when humans feed birds habitually it brings other critters such as squirrel, racoon, and rats to the party as well. If you have a pigeon problem at your facility it may be best to give the professionals a call.

FUTURE HOTELS SEEN NOW

test Hands on owner and Chef Paul lagrutta, along with his poyal pa- trons made sure the italian restautn would weather the storm, no mat- ter how an and how intense. While taking care of his customers, Paul also found the time and com- passion to make sure his loyal em- ployees kept their jobs and, and did what ever he had to, to make sure he sustained... The Mulberry Street restaurant, an iconic restaurant in Woodbridge NJ, would not let the pandemic put them out of business.

OSHA: FRIEND OR FOE IF YOU WANT A SAFE ENVOIRONMENT FOR YOUR CUSTOMERS AND EMPLOYEES, OSHA CAN HELP THAT HAPPEN, IF YOU ARE CUTTNG CORNERS AND NONCOMPLIANT, THEY CAN BE YOUR WORST ENEMY

not sure how to create a safe environment or execute what could be “best practices” in that kind of situa- tion. OSHA can offer suggestions that will build a safe environment and also ensure the workspace is code compliant. Some could see this as intrusive. Others can see it as an opportunity to provided the safest possible space. With that comes higher morale — and just may- be, happier and more productive employees. And that boosts your bottom line! n

For most of us, providing a safe environment for our customers and employees is a part of the “best prac- tices” of any business. As a result OSHA can be sup- portive and helpful in maintaining workplace safety complaince.

OSHA or the Oc- cupational Safe- ty and Health

Administration is a regulatory agency of the US De- partment of Labor. Alone, that can be intimidating to try and navigate and understand. Some view a federal agency as a “bully” doling out fines, issuing warnings and threats of shutting down your business if cited for having hazardous working conditions. If you are facing an OSHA inspection and get hit with a violation, there’s no need to panic. OSHA will give you a window of time to take corrective steps and solve the issue. What’s more important is you will find that OSHA can be an intregal partner towards keeping customers and employees safe. For example, lets say you have a ware- house with forklifts and high shelving and you’re just

Help Wanted! How to Attract and Retain Talent in a Tight Labor Market

“It is certainly a much more challenging environment with fewer job seekers and endless employment opportunities for those who are looking,” says Mike Jensen, senior vice president of operations for Golden Chick, a restaurant chain headquartered in Richardson, Texas. “Open spots on store rosters take longer to fill in many cases. The days of only hanging a ‘now hiring’ banner or simply waiting for the right candidates to walk in the door has passed.” Patrice Rice, CEO of Patrice & Associates, which specializes in recruiting for all restaurant and hospitality jobs, notes restaurants have always competed for top talent, but now it is even worse as the labor market has actually transi- tioned into a “candidate’s market.” That’s why companies that offer a good work/life balance are taking a major lead in attracting employees. “The restaurant industry has been notorious for requiring their staff to work long hours, weekends and holidays. While it’s common to offer two days off during the week, some restaurant employers are starting to offer two consec- utive days off, creating a weekend during the week, which isn’t as common,” Rice says. “Some are also starting to offer rotating weekends off, allowing more time with family, or fast vacation [accrual] such as 18 paid days off after first year.” Attracting Workers Some restaurants are being innovative to attract top talent, and salary is no longer the focal point alone. Mike Richey, owner of four Golden Corral restaurants in Utah, Ohio, Georgia and Florida, is actively involved in the process of hiring and creating an atmosphere to maximize production and satisfaction among employees at each of his locations, and notes 2018 is one of tightest labor markets he has ever experienced.

ULTRA CONCENTRATED BACTERIAL DISPENSERS

This easy to install, battery-operated LED continuous drip dispenser is in- tended to be installed with a direct feed through the 6-foot tube into floor drains or can be tapped directly into drain lines in high volume use areas such as busy commercial kitch- ens. Ultra-high count bacterial grease eating formula is automatically dis- pensed in programmable intervals (7.5 minutes being optimal), ensuring a steady supply of powerful live bac- teria to keep drains and lateral drain lines cleaner, fresher and freer of FOG (fats, oil, and grease). Replace refill every 30 -90 days depending on the drip frequency setting chosen. Comes complete with installation kit and 6 feet of tubing.

AUTOMATIC DISPENSING

WELCOME BACK TO THE WORLD OF “LIVE CONFERENCES, AND LEAVE THE VIRTUAL BEHIND US Jay Pattinger, once owner of a large Food Equipment and Supply business, dips his toe back in the water, to talk about vitual vs. live food industry conferences

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JILL WEDEEN, PRESIDENT OF THE AHFNJ, SPEAKS ABOUT THE UPCOMING NATIONAL AHF CONFERENCE EXCITEMENT IS IN THE AIR AS YET ANOTHER CONFERNEC GOES LIVE AFTER SO MANY HAD BEEN JUST VIRTUAL

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THIS IS THE PLACEHOLDER TEST FOR A COLUMN SUBHEAD. THIS WOULD EXPAND THE HEADLINE DE- SCRIPTION AND PROVIDE MORE INSIGHT INTO THE COLUMNS SUBJECT MATTER PATRICK LAMONT BUILDS AND HONORS HIS TEAM IN THREE BROOKLYN HOSPITALSW

PATRICK LAMONT President of the AHFNY

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READ ABOUT THE AHF ASSOCIATION LOTS GOING ON ahf.org

WHY YOU SHOULD CLEAN YOUR HOODS & DUCTS ON A REGULAR BASIS SOME WHO HAVE GAMBLED TO NOT PAY THE PRICE FOR QUALITY HOOD AND DUCT CLEANING, OR NOT PAY THE PRICE FOR ANY LEVEL OF DUCT MAINTENANCE, CAN WIND UP MEETING THE FIRE DEPARTMENT IN VERY UNFORTUNATE CIRCUMSTANCES

L et me begin by saying that, regular cleaning and maintenance are vital services that will help avoid fires, within your duct work, and avoid heath and fire department violation. fire depart- ment, DOB Violations. Not being compliant when it comes to hood and duct cleaning can lead to hefty fines, violations and in the worst case of scenarios, cause a fire. as pictured in this article, this picture is real, and there are many like this yearly. Hiring a new hood cleaning company can be over- whelming, according to the National Fire Protection As- sociation (NFPA), the majority of restaurant fires origi- nate in the kitchen cooking appliances and flare into the kitchen exhaust system. When it comes to fire pre-

vention services Alpha goes the extra mile, and makes a difference day in day out. Regular professional hood cleaning (consistent with lo- cal codes) is the only weapon against kitchen fires and hefty fines due to violations due to non compliance. If you don’t have a responsible hood cleaning and main- tenance company servicing your system on the regular you ar putting yourself, your customers, and employees at risk. Our goal at Alpha Solutions is pretty simple but very powerful, we are highly committed to keep your kitch- en safe, clean, and compliant with the local, state and federal agencies who are responsible for keeping food service operators compliant. n

GEORGI MARTE Owner Alpha Waste Solutions

PRO HEAD SHOT OF GEORGI

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S�m� P�s�t�v� C�a�g�s i� t�e R�s�a�r�n� I�d�s�r� P�s� P�n�e�i�: By Carol Terracciano, RD

There is a silver lining at the end of all the hardships in the restaurant industry as the pandemic appears to be coming to an end. While restaurants were forced to close their doors, employees were let go and there were significant supply chain issues, people in the cities and suburbs still needed to order food. Restaurants had to quickly revamp their business model and become very creative in their approach to food service de- livery. Initially curbside delivery was the only alternative, but as things slowly began to reopen more options became available. First outdoor seating, then limited in-house seating, and finally full capacity. Online ordering apps and take-out became popular. Throughout this evolving process many new developments took place in the industry that look like they are here to stay.

Outdoor Seating: Restaurants began this by making temporary outdoor spaces so people could feel safe dining. Makeshift spaces, Igloos, and tents popped up all over town. This eventually morphed into businesses building permanent, more aesthetically pleasing, outdoor venues. The government has relaxed their regulations and are allowing con- tinuation of outdoor dining in areas where it was previously restricted. As you drive through every town you see more and more businesses that have taken over the streets. This has allowed restaurants to increase their table counts and hopefully recoup some of the losses incurred during the pandemic. Curbside Delivery: A convenience that may outlast the pandemic. This was the main way that restaurants were able to provide contactless food delivery during the height of the pandemic. Social distancing guidelines were strict and people fearful. Vehicles were able to pull up and have their orders placed in the trunk. Now it has become a popular way of people ordering and picking up food. It works for those who are still a bit leery of indoor dining but who want to treat themselves to prepared meals instead of cooking another meal at home. Importance of Sanitation: Customers are more aware of the cleanliness of an establishment and are making their dining choices based on this. Businesses are doing everything they can to maintain stringent safety protocols to protect both the customers and the staff. Measures like frequent hand washing, sanitizing stations, and regular disinfection will con- tinue. Overall, the industry will take sanitation more seriously and be proactive in disease prevention. There has been a renewed stress on health and safety. It has been a great wake up call. Online ordering delivery apps have seen an increased demand for their services. Restaurants that previously did not offer take-out and delivery are now incorporating this into their business plans to further boost sales. Technology has proven to be a great resource during the pandemic. The use of the QR code-based menus allow for hands-free viewing and is more sanitary and environmentally friendly. Ghost Kitchens, where restaurants deal exclusively in takeout and delivery, are growing much more popular and will likely continue to grow. It looks like these trends will continue long after Covid- 19. The food service industry has shown great strength in their willingness to adapt and adjust to constantly changing rules, regulations, and government mandates. Those that were flexible and instituted changes quickly were able to survive. The pandemic has been a great learning experience. This once in a lifetime (we hope) crisis has enabled restaurants to prepare better for future crisis.

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