November/December - National

December 2023 4rd Edition 6th Issue

CHEF MARQUIS TAKES THE PRESIDENCY OF THE ACF READ ABOUT HIM AND HIS VISION P13

Rene J Marquis

CEC,CCE,CCA,AAC,ACE MSG (R), US ARMY National President of the American Culinary Federation

How to become a Michelin Chef

UPCOMING EDITION

Restauarant Industry Spotlight on Excellence

CERTIFICATION For over 45 years, the ACF has been the premier certifying body for cooks and chefs in America. The ACF Certification program offers 13 certification levels to make the chef a more valuable candidate for hiring and promotion, which can help increase his or her salary. Culinarians achieve certification based on

education, successful completion of written and practical exams. The ACF’s certification program is the only culinary program with stackable credentials and is recognized throughout the industry as the standard for excellence in professional skills and knowledge. experience, and

HOSPITALITY NEWS Page 2

Publisher’s Letter

PUBLISHER EDDIE DANIELS

EXECUTIVE ASSISTANT CAREN FRANKLIN ACCOUNT EXECUTIVE CAROL TERRACCIANO CONTENT CONTRIBUTOR CHRIS PALMER

Dear Readers,

Welcome to the latest issue of Hospitality News Magazine, where we're excited to bring you a diverse array of captivating stories, expert insights, and trends in the world of hospitality. In this edition, we explore the ever-evolving landscape of hospitality, shedding light on innovative approaches that industry professionals are adopting to cater to the changing needs of travelers and guests. From unique hotel designs to culinary delights, we've got you covered. Our team of writers and contributors has delved into the heart of the industry to bring you compelling articles, interviews with key players, and practical tips to keep you informed and inspired. Whether you're a seasoned hospitality professional or an enthusiast, there's something for everyone on these pages. We hope this issue of Hospitality News Magazine continues to be your trusted source for all things hospitality. As always, your feedback is invaluable, so please don't hesitate to reach out and share your thoughts with us.

ACCOUNT EXECUTIVE MARTIN DANIELS

CONTRIBUTING WRITER JEANINE BANKS CONTRIBUTING WRITER VERONICA MCLYMONT CONTRIBUTING WRITER LINCHI KWOCK

GRAPHIC DESIGNER ARIEL COELLO GRAPHIC DESIGNER ANABEL MARTINEZ

SOCIAL MEDIA LIZ FIORE

Thank you for your continued support, and happy reading!

245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862

Warm regards,

kitchenprotektor@aol.com www.hospitalitynewsny.com

Editor-in-Chief

TABLE OF

DON’T MISS THESE ARTICLES

FOODWORKS, WHAT AN INTERESTING CONCEPT, INTRODUCED BY COMPASS

IF YOU ARE GOING TO JUDGE PEOPLE, DEFAULT TOWARDS THE POSITIVE By Marilyn Sherman , a sought after speaker, with a successful track record specifically in food service sector of buisness THE BEST WAY TO GET A

14

READ ABOUT GOOD FOODS IN UPCOMING EDITION

LIQUOR LICENSE

17

20

WHAT IT’S REALLY LIKE

HOSPITALITY NEWS Page 4

CONTENTS

DON’T MISS OUR CALENDAR OF EVENTS

COFFEE OR TEA? WHAT IS TRENDING NOW 56

41

Starting Your Culinary Journey Own Restaurant vs. Franchise

BUYING A FRANCHISE

ENTEGRA STORY IN UPCOMING EDITION

61 CALENDAR OF EVENTS

R egister N ow W e T hank O ur S ponsors

HOSPITALITY NEWS Page 7

Ali Group Aramark Beyond Meat The Coca-Cola Company Compass Group David Rio Chai & Tea Ecolab Elior North America elite|studio e Emerald Brand HMG+ Hobart - Traulsen Instawork ISS Guckenheimer Jackson Warewashing Systems Keurig Dr Pepper Kitchens To Go by Mobile Modular Lavazza North America, Inc. Leanpath MEIKO USA, Inc. National Food Group Peet's Coffee PepsiCo Foodservice Qwick RC Fine Foods Segafredo Zanetti Snapchef Sodexo Tyson Foods Inc. Vivreau Water

Celebrate the holidays while you mingle with the “movers and shakers” in the workplace hospitality industry. Enjoy cocktails and hors d’oeuvres—as you build key relationships with the powerful network of SHFM professionals. Give yourself the gift of great networking, one of the most powerful benefits SHFM offers!

HOSPITALITY NEWS Page 8

10/30/23

Cracker Barrel Opens New Location in Reno, Nevada 10/30/2023 Store creates over 180 jobs, marks 3rd restaurant in Nevada; Food Bank of Northern Nevada Receives $10,000 gift as part of Cracker Barrel Food for Families initiative Cracker Barrel Old Country Store® is proud to announce its newest location in Reno, Nev. Starting today, Cracker Barrel will open its doors to guests in Reno who will experience a unique, family-friendly restaurant that combines dining and shopping in an environment full of care and hospitality. To commemorate its arrival, Cracker Barrel is extending its care into the community with a $10,000 donation to the Food Bank of Northern Nevada, a member of the Feeding America® network, to demonstrate care to local families in need and support the food bank’s mission to end hunger. “I’m excited to introduce the Reno community to its first Cracker Barrel,” said General Manager Michael Brehmer. “My team and I look forward to providing our guests in Reno with delicious, craveable food, a fun and delightful shopping experience and our warm and welcoming hospitality.” Cracker Barrel's third location in Nevada is part of its plan to deliver the unique experience that has made the brand so beloved across the country to new guests. Cracker Barrel’s new store has created over 180 full- and part-time jobs that will help bring the Cracker Barrel dining and shopping experience to the Reno community. Each location features authentic memorabilia and décor that reflect our unique American culture and the community. In Reno, the new store celebrates the history and culture of Reno through decorative walls, unique to the store, like a rodeo-themed wall representing Reno’s western culture and casino and gambling-themed shadowboxes filled with authentic memorabilia from former casinos in the area. As an extension of the Cracker Barrel Food for Families initiative, which launched in November 2021, Cracker Barrel made a commitment to help alleviate hunger in each community in which it opens a new location by joining forces with local Feeding America member food banks. In Reno, Cracker Barrel is partnering with the Food Bank of Northern Nevada and presenting a $10,000 donation which will help provide funds for up to 30,000 meals* for families in need throughout the community. "We are pleased to welcome Cracker Barrel to the community," said Nicole Lamboley, President and CEO of the Food Bank of Northern Nevada. "We are also so appreciative of this generous donation from Cracker Barrel, helping us to deliver nutritious meals to families who need them right here in northern Nevada. Strong corporate partnerships such as this one is so very important to our work."

The store will be open Sunday through Thursday from 7 a.m. to 10 p.m. and Friday and Saturday from 7 a.m. to 11 p.m. To learn more visit crackerbarrel.com.

HOSPITALITY NEWS Page 10

MARCH 3-5, 2024

JACOB JAVITS CENTER, NYC

REGISTER TODAY FOR FREE! INTERNATIONALRESTAURANTNY.COM/HOSPNEWS

EXHIBITS EDUCATION COMPETITIONS SPECIAL EVENTS

SIGN UP FOR EVENT UPDATES AT INTERNATIONALRESTAURANTNY.COM

Private, Intimate Dinner Parties Romantic Date Night & Couples Date Night: 2-4 Larger Dinner Parties: 6 Or more, up to as many as your dining room or backyard can hold

Add a little bit of body text Chris LaVecchia is Long Island’s Premier, In- Home Private Chef. He offers exceptional, intimate dining, in the comfort of your home. Chef curates an exquisite, 5-Course tasting menu based on your preferences using the INTAKE FORM. Spoil your loved ones with a Romantic Date Night for 2, Couples Date Night, Dinner for 4, or larger Dinner Parties of 6 or more, up to as many as your dining room or backyard can hold.

See what everyone is talking about on our REVIEWS & TESTIMONIALS PAGE

HOSPITALITY NEWS Page 12

HOSPITALITY NEWS Page 13

HOSPITALITY NEWS Page 15

Skift : U.S. Holiday Travel Season May

By RASHAAD JORDEN

December 12, 2023, 4:26 AM

A large number of Americans are planning to travel this holiday season. How many? Roughly 115 million, according to the latest forecast from AAA, which predicts this holiday season will be one of its largest on record. It projects 7.5 million travelers will fly this year, topping the record set in 2019, noted Airlines Reporter Meghna Maharishi, who added that U.S. airlines are under pressure to be ready for any extreme weather. Winter storms caused airlines to cancel thousands of flights last year. Next, Hilton went public 10 years ago Monday in the hotel industry’s biggest IPO ever. Senior Hospitality Editor Sean O’Neill lists 10 takeaways from one of the industry’s most significant events. O’Neill notes one lesson for investors is that a well-priced public debut at the right company can be a great investment. In addition, Hilton used the proceeds from the IPO to pay down debt as well as help it expand. The company currently has twice as many rooms under development than it did at the time of the IPO. Furthermore, Hilton now has 22 brands, up from 10 a decade ago, and it has chosen to develop them in-houseO’Neill writes that strategy contrasts with the acquisition-first approach of most hotel companies. Finally, Chinese travelers won’t be returning to New York City at pre-pandemic levels next year. Travel executives believe affordability and limited flights to the U.S. are hurting the recovery, writes Global Tourism Reporter Dawit Habtemariam. Peter van Berkel, chair of the International Inbound Travel Association, said it’s unaffordable for the average Chinese traveler to come to the U.S. Economy airfares from China to the U.S. can run more than $3,500, he stated during a panel discussion with New York City tourism leaders. Habtemariam also notes that flights between the U.S. and China haven’t recovered to 2019 numbers.

However, Vijay Dandapani, CEO of the Hotel Association of New York City, expressed optimism that the city would see a major rebound in Chinese tourism next year.

Island Harvest Food Bank is a leading hunger-relief organization with a mission to end hunger and reduce food waste on Long Island. We accomplish this through efficient food and product collection and distribution systems, enhanced hunger awareness and nutrition education programs, a Workforce Skills Development Institute, targeted services for specific populations, outreach activities and advocacy initiatives. Our work directly supports a wide network of community-based non-profit organizations, as well as individuals, veterans, families, and seniors directly who turn to us for support. Island Harvest is among the region’s foremost agencies in emergency response readiness for food, product, resource distribution and support, and is a member of Feeding America, the nation’s leading domestic hunger-relief organization. Island Harvest is proud to earn consistent four-star ratings by Charity Navigator, an indication of quality in the non-profit sector. This is a pivotal time in Island Harvest Food Bank’s 30-year history as our programs, services and community partnerships are growing exponentially, particularly in the wake of the COVID-19 pandemic. In March of 2021, we re-located our center of operations to Melville, New York, the culmination of five years of planning. Contributors to our kNOw Hunger Capital Campaign brought to life a 46,000 square foot facility, virtually doubling both our warehouse and office space, to serve as our flagship headquarters, warehouse and distribution center.

EMPLOYMENT OPPORTUNITIES About Island Harvest Food Bank

Island Harvest Food Bank is a leading human services organization whose mission is to end hunger and reduce food waste on Long Island. We accomplish this through innovative programs and services aimed at enhanced hunger awareness, short-term case management, nutrition education, outreach and advocacy initiatives, a Workforce Skills Development Institute and efficient food collection and distribution. Our work directly supports children, families, seniors, and veterans who turn to us in times of crisis and supports a network of community-based nonprofit organizations. Island Harvest Food Bank is a member of Feeding America®, a nationwide network of food banks leading the fight against hunger in the U.S.

The Massachusetts Restaurant Association and Exposition Development Company, Inc. have announced that after more than fifty years as the New England Food Show, the event will evolve and rebrand to New England Restaurant & Bar Show. The name shift will allow for better focus on the event being a business-to-business show for the foodservice/restaurant industry along with highlighting the important bar element. This will also drive a new format for the show which historically was a three-day show but in 2024 will reemerge as a two-day show. The emphasis will be on consolidating time for exhibitors who are busier than ever in the post pandemic environment as well as allowing show management to revamp the education and culinary stages, introduce new pavilions, focus on more food distributors as well as food and bar products, and amp up the networking opportunities.

HOSPITALITY NEWS Page 18

HOSPITALITY NEWS Page 19

Join us for our annual year-end webinar, where we will discuss the current tax climate and the potential impact of new legislation.

HOSPITALITY NEWS Page 20

Family-owned food distributor based in Fresno for 79 years selling to big new owner

Fresno Bee Staff Photo

Saladino’s Foodservice, a longtime Fresno business that distributes food to restaurants, is getting a new owner. Illinois-based US Foods Holding Corp. is in the process of buying the family business that was founded in 1944. The deal is expected to close in December, according to an emailed news release. It did not say how much Saladino’s sold for. Saladino’s supplies restaurants and other eateries with ingredients and items across central California. It has more than $600 million in annual revenue and more than 4,000 customers statewide. US Foods bought Saladino’s to expand its reach into central California, according to the news release. The publicly traded US Foods is a large distributor with more than 70 locations and 28,000 employees nationwide. It supplies 300,000 eateries.

HOSPITALITY NEWS Page 21

IN THE NEWS

We are delighted to share that Titus Negrescu has been appointed General Manager at The Beekman, a Thompson Hotel. Originally from Romania and having moved to New York City 10 years ago, Titus joins us with more than 18 years of international hospitality experience across companies and brands such as Starwood, Design Hotels, Luxury Collection, Leading Hotels of the World and COMO Hotels and Resorts. Titus joined Hyatt in February 2020 as General Manager of

Gild Hall, a Thompson Hotel where he has since been focused on driving record results as well as creating an inclusive, supportive and diverse culture together with his passionate and high performing team. Titus is very excited to join The Beekman family and continue the legacy established here over the past 7 years. Bringing with him over 10 years of General Manager experience, Titus will be focused on supporting both the team and ownership in achieving the hotel’s objectives and growing with intent. On a personal note, Titus is engaged to Daniel Mays, with whom he shares a beautiful Hyatt love story. During their spare time, Titus and Daniel love to travel, explore new cities or relax at the beach. They both love food and enjoy experiencing new cuisines. Titus is also very passionate about DE&I and has been actively involved with HyPride, Hyatt’s LGBTQ+ diversity business resource group and IGLTA, the International LGBTQ+ Travel Association. He was recently featured in an interview with IGLTA on embracing diversity that can be found here. Fun fact, growing up, Titus was a professional ballroom dancer for 14 years and he lived across several European cities which he represented in competitions: London, Paris, Munich and Valencia.

Please join us in congratulating Titus on his new role!

HOSPITALITY NEWS Page 23

Wednesday, November 8 at 11:00 a.m.

The time has come for restaurants to rethink their approach to food waste and implement accessible and innovative solutions to solve this critical issue. Discover the multitude of environmental and economic benefits associated with preventing and repurposing food waste. These methods are beneficial for not only reducing unnecessary waste and saving money, but also can help decarbonize and streamline your business operations. Attendees will learn about the no- cost support available to restaurants to address food waste through Rethink Food Waste NY. The free assistance is flexible and always tailored to meet your specific restaurant’s needs.

Presented by Lisa Pellegrino, Center for EcoTechnology

REGISTER NOW

NYS Restaurant Association | 409 New Karner Rd., Ste. 202, Albany, NY 12205

INTERESTING STORY, NEXT EDITION

HOSPITALITY NEWS Page 24

IF YOU ARE GOING TO JUDGE PEOPLE, DEFAULT TOWARDS THE POSITIVE Marilyn Sherman is a sought after speaker, with a successful track record specifically in food service sector of buisness

Have you ever passed judgement on someone and found out later you were completely wrong? It's human nature to pass judgement on people without knowing them. What makes it worse is most people pass judgement to the negative. Today's Front-Row Friday video is an example of a woman who passed judgement on an ex-NBA player and went on a sports call-in radio show and told the story. She had just driven through a Wendy's for lunch and Junior

Bridgeman who used to play in the NBA, was the one at the window taking her money and giving her her order. She judged him (negatively) incorrectly and indignantly took the judgement further claiming how sad it was that these highly paid athletes squander all their money and now have to lower themselves to work in fast-food. The host of the radio show immediately corrected her. Junior Bridgeman not only works at that restaurant but he owns that restaurant. In fact, he owns 263 Wendy's and 123 Chili's restaurants! What she could have done was withheld judgement until she gathered more information. "Hey! Fancy seeing you here! What brings you to our neighborhood and this restaurant? What a nice surprise." Next time you are tempted to pass judgement, gather more information first. If you can't gather more info, then simply default to the positive and not the negative. Give that a try on this Front-Row Friday! Enjoy today’s video and I’ll see you in the Front-Row.

Your Head Usher, Marilyn

Obtaining a liquor license for your restaurant is a significant step in enhancing the dining experience and potentially increasing revenue. However, navigating the process of acquiring a liquor license can be a complex and often lengthy endeavor, as it involves various legal requirements and regulations. In this guide, we will explore the best ways to secure a liquor license for your restaurant, providing you with valuable insights and practical steps to help you successfully obtain the necessary permits and permissions. Whether you're a seasoned restaurateur looking to expand your offerings or a newcomer to the industry, understanding the intricacies of obtaining a liquor license is crucial for the success of your establishment.

The best way to get a liquor license for a restaurant involves careful planning, following the legal process, and adhering to local regulations. Here's a step-by-step guide to help you obtain a liquor license: Research Your Local Regulations: Begin by researching and understanding the specific rules and regulations governing liquor licenses in your area. This information is typically available from your state's alcohol control board or local licensing authority. Determine License Type: Identify the type of liquor license that best suits your restaurant. Common categories include on-premises, off-premises, and special event licenses.

HOSPITALITY NEWS Page 27

Continued on next page

Meet Eligibility Requirements: Ensure you and your establishment meet all eligibility requirements, such as being of legal drinking age, having a clean criminal record, and having a suitable business location. Prepare Your Business Entity: Register your restaurant as a legal business entity, which may involve incorporating or forming an LLC. Make sure your business structure is compliant with local and state laws. Zoning Compliance: Ensure your restaurant location is zoned appropriately for alcohol service. Some areas have specific zoning requirements for establishments that serve alcohol. Background Checks: Be prepared for background checks on yourself and, in some cases, your staff. This may also include providing fingerprints and other personal information. Training Requirements: Some states and municipalities require you and your staff to complete responsible beverage service training before obtaining a license. Secure Financing: Plan for the necessary funds to cover application fees, which can be substantial. You may also need to post a bond or meet other financial requirements. Obtain Application Forms: Contact your state's alcohol control board or local licensing authority to obtain the necessary application forms. Make sure to complete them accurately and provide all required documentation.

Secure Financing: Plan for the necessary funds to cover application fees, which can be substantial. You may also need to post a bond or meet other financial requirements. Obtain Application Forms: Contact your state's alcohol control board or local licensing authority to obtain the necessary application forms. Make sure to complete them accurately and provide all required documentation. Public Notice and Hearings: Many areas require public notice of your intent to obtain a liquor license. There may be a public hearing during which citizens can express support or concerns regarding your application. Compliance with Regulations: Ensure that your restaurant complies with all local and state regulations for alcohol service, including hours of operation, serving minors, and responsible service practices.

HOSPITALITY NEWS Page 28

Continued from previous page

Restaurant Inspections: Be prepared for

inspections

of

your

establishment by local authorities.

Patience and Follow-Up: The approval process can be time-consuming, often taking several months or longer. Follow up with the relevant authorities to check the status of your application. Pay License Fees: Once approved, you'll be required to pay an annual license fee. Make sure to renew your license on time to avoid any disruptions in alcohol service. Seek Legal Assistance: Consider consulting with an attorney or professional experienced in liquor licensing to navigate the complexities of the process, ensure compliance, and increase your chances of success.

Remember that liquor licensing processes can vary significantly by location, so consulting with your local authorities and seeking legal advice is essential for a smooth application process.

Page 29

Introducing Zink Foodservice's RAM Team: Your Local Support Powerhouse for Premier Brand Support in Healthcare!

Who We Are

Services We Offer

At Zink Foodservice, we understand that healthcare facilities require specialized attention. That's why we've assembled our RAM (Regional Account Manager) Team, a dedicated group of professionals with an extensive background in healthcare.

Proactive Support We don't just disappear after the sale. Our team is committed to ongoing support, including: Continuing Education Training Product Demos Equipment Training Menu Changes Access to our 9 culinary centers for menu development and product testing Dish Room & Kitchen Equipment analysis Ventilation Assessments & Filtration analysis to prepare for capital budgeting

What Sets Us Apart

Unlike traditional sales teams, our RAM Team focuses directly on you, the end-user. We're not just brand representatives; we're your local support system, attuned to the unique challenges of healthcare facilities.

Why Choose Us?

Zink Foodservice proudly represents over 70 premium manufacturers, serving as their dedicated branch sales office. Fully sponsored by our manufacturing partners, we serve as a cost-free resource for the end-user community.

info@zinkfsg.com www.zinkfsg.com 800.492.7400

What It's Really Like

Inside the World of Personal Chefs

Delving into the culinary world as a personal chef is a journey filled with unique flavors, creativity, and a dynamic connection with food and people. This intriguing profession is a blend of artistry, precision, and personalization, where talented chefs venture beyond the traditional restaurant setting to create unforgettable dining experiences for individuals, families, and private events. Join us as we step into the shoes of these culinary artisans and discover what it's truly like to be a personal chef.

passion for cooking and enjoy creating customized culinary experiences for their clients. Here are some aspects of what it's like to be a personal chef: • Creativity B eing a personal chef can be a rewarding and Personal chefs have the opportunity to express their culinary creativity by designing unique menus and dishes tailored to their clients' preferences. fulfilling career for individuals who have a

This often involves a lot of experimentation and innovation in the kitchen. • Client Relationships Building strong, trust-based relationships with clients is crucial in this profession. Personal chefs often work closely with their clients to understand their dietary restrictions, taste preferences, and any specific requirements. • Customization Every client has different culinary needs, so personal

HOSPITALITY NEWS Page 32

chefs must adapt their cooking styles to create dishes that meet these needs. This level of customization can be both challenging and rewarding. • Time Management Personal chefs must be skilled in time management to ensure that meals are prepared and delivered on schedule. They often work independently, which means they need to plan

their time efficiently. • Skill Development

As a personal chef, you will continuously develop your culinary skills and keep up with food trends. Staying up to date with new techniques, ingredients, and cuisines is essential to provide clients with fresh and exciting meals.

• Kitchen Equipment Personal chefs may need to invest in their own kitchen equipment and utensils, as they often work in their clients' homes or need to transport their tools to different locations. • Business Aspects Aside from cooking skills, personal chefs need to manage the business side of their operations. This includes marketing their services, budgeting, pricing, and client management. • Travel Aside from cooking skills, personal chefs need to manage the business side of their operations. This includes marketing their services, budgeting,

• Independence

As a personal chef, you will continuously develop your culinary skills and keep up with food trends. Staying up to date with new techniques, ingredients, and cuisines is essential to provide clients with fresh and exciting meals.

pricing, and client management. • Varied Work Environments

Personal chefs have the opportunity to work in a variety of settings, from private homes to events, and even on yachts or in vacation destinations, depending on their clients' needs.

continued on next page

HOSPITALITY NEWS Page 33

Continued from previous page

Stress and Pressure There can be high-pressure situations, especially when cooking for special events or clients with demanding expectations. Personal chefs need to remain calm under pressure and deliver high-quality meals consistently. • Physical Demands As a personal chef, you will continuously develop your culinary skills and keep up with food trends. Staying up to date with new techniques, ingredients, and cuisines is essential to provide clients with fresh and exciting meals.

The job can be physically demanding, as it often involves standing for extended periods, lifting heavy pots and pans, and working in hot kitchen environments.

IS IT SAFE TO GO TO TRADE SHOWS IS COVID BEHIND US

1. Local COVID-19 Conditions: The prevalence of COVID- 19 in your area and the area where the trade show is being held is a critical factor. If there is a high rate of transmission or a surge in cases, attending may not be safe. 2. Vaccination Rates: The percentage of the population that is fully vaccinated can significantly impact safety. Higher vaccination rates can reduce the risk of severe illness and transmission. 3. Public Health Guidelines: Check with local health authorities and the organizers of the trade show to understand any specific safety measures or requirements in place. This may include mask mandates, testing, or vaccination requirements. 4. Your Personal Health Status: If you have underlying health conditions or are in a high-risk category, you should consider your own health and consult with a healthcare professional before attending large events. 6. Organizers' Precautions: Some trade show organizers may implement strict safety measures to reduce the risk of COVID-19 transmission. Evaluate their policies and precautions. 5. Travel Considerations: If you have to travel to attend the trade show, consider the safety of the mode of transportation you'll be using and the conditions in the locations you'll pass through. It's crucial to stay informed about the latest COVID-19 updates in your area and the location of the trade show. The situation can change, so make sure to regularly check for updates from trusted sources, including the World Health Organization (WHO), the Centers for Disease Control and Prevention (CDC), and local health authorities.

Remember that personal decisions about attending events should be made based on a combination of public health recommendations, local conditions, and your individual risk factors.

Whether it's safe to attend a trade show in 2023 or beyond depends on several factors, including: As of my last knowledge update in September 2021, the status of the COVID-19 pandemic varied from one location to another, and the safety of attending trade shows depended on the local conditions, vaccination rates, and public health guidelines. It's important to note that the situation can change rapidly due to the evolving nature of the pandemic.

HOSPITALITY NEWS Page 35

Compact and ventless, Vector® Multi-Cook Ovens prepare your whole menu in any space – with four ovens in one. Achieve unmatched food quality consistency with exclusive Structured Air Technology®. For complete control over your oven, menu and business, Vector H Series Ovens now feature ChefLinc™ cloud-based remote oven management system.

Discover the difference at: alto-shaam.com/unmatched

Reducing Waste in Patient Meal Services While Increasing Satisfaction

WEBINAR DEC, 12, 2023

3 PM ET 2 PM CT 12 PM PT REGISTER TODAY

CHEF RUSSEL PERSINGER EXECUTIVE CHEF JPS HEALTH NETWORK

Chef Russel is one of the speakers on this webinar panel, learn more about him After Attending Pennsylvania Institute of Culinary Arts and graduating with honors, Chef Russ Persinger went to work for Wyndham Hotels in New Jersey and New York and after being promoted to Executive Chef he was moved to Dallas, TX. Chef Russ’ career highlights include designing the menu for Rockfish Seafood Grill, working with Chef Kenny Bowers and Owner Randy Dewitt. He then moved on to the Capital Grille at Hotel Crescent Court where he received 4 stars in Dallas Morning News and 2.5 of 3 Zagat stars, a brief internship with Alice Waters of Chez Panisse in Berkeley California. Leaving Capital Grille he moved to Rhode Island to work for the famous Legal Seafood’s brand of restaurants and then finally to Boston to run one of the legacy locations in Copley Square. Returning to Dallas, after 9/11 he then went to work for a large contract food company at the Cadbury Schweppes Dr Pepper headquarters in Plano Texas. Following four years there he then moved to UT Southwestern St. Paul Hospital in Dallas as a Retail Operation Manager of the multiple campus locations after helping to design the retail and kitchen areas for the new UTSW Clements hospital. Chef Russ took a Job with Aramark at THR Denton as Executive Chef, then after managing a very successful Retail, Patient and Dr’s Lounge program he joined the JPS Team, where he currently works.

HOSPITALITY NEWS Page 37

HOSPITALITY NEWS Page 38

This November, the VITO VL oil filter system was awarded the IAAPA Brass Ring Award for being one of the best new products of the year. The ceremony took place in Orlando, Florida, where the IAAPA trade fair is held annually. VITO Fryfilter, Inc., the US subsidiary of VITO AG in Germany, participates every year to showcase its latest products. The award highlights the innovation of the modern frying oil filter, which has entered the kitchen equipment market at the end of 2021. Debuted during IAAPA’s trade show in Orlando in 1986, the Brass Ring Awards continue to celebrate the industry’s most creative innovators each year during the Expo. “...an award recognizing your innovation is an honor. We feel honored and motivated to steadily grow our knowledge and improve our products according to the needs of our customers!‘‘ Sascha Geib, COO of VITO Fryfilter.

Oil Tester

HOSPITALITY NEWS Page 39

Arrive. Preheat. Wait. Wait. Wait. Who has time for all of that? iVario. The Game Changer.

rationalusa.com

HOSPITALITY NEWS Page 40

01.03.2023 12:24:41

Own Restaurant vs. Franchise Starting Your Culinary Journey

The Ultimate Decision Guide

Deciding whether to start your own restaurant or invest in a franchise is a significant and often life- altering choice for aspiring entrepreneurs in the food service industry. Each option comes with its unique set of advantages and challenges, making the decision a crucial one that can shape your future in the restaurant business. In this discussion, we'll delve into the considerations that can guide you in making the right decision for your culinary venture, weighing the merits of independent ownership against the appeal of a tried-and-tested franchise model. So, should you go your own way or embrace the established path of franchising? Let's explore the factors that can help you answer this pivotal question. Whether it's better to start your own restaurant or buy a franchise depends on various factors, including your goals, resources, risk tolerance, and experience. Here are some considerations for both options: Creative Control: Starting your own restaurant allows for complete creative control over the concept, menu, and overall ambiance. You can truly make it your own. Starting Your Own Restaurant: Higher Risk: New restaurants face a higher risk of failure, primarily due to the competitive nature of the

Independence: You have the independence to experiment and adapt quickly to market changes. You're not bound by strict franchise rules. Personal Branding: If you're looking to build a personal brand and be recognized for your culinary skills, starting your own restaurant may be more fulfilling. Initial Investment: You'll need to invest more time and money in planning, development, and marketing for an independent restaurant. the industry and the challenges of building a brand from scratch.

HOSPITALITY NEWS Page 41

Continued on next page

Continued from previous page

Buying a Franchise: Proven Business Model: Franchises come with a proven business model, established brand, and support from the franchisor. This can reduce some of the risks associated with starting a new restaurant. Training and Support: Franchisors typically provide training, marketing support, and ongoing assistance, which can be invaluable, especially if you're new to the restaurant industry. Easier Financing: Obtaining financing for a franchise is often easier because lenders and investors are more likely to back a known brand with a track record. Less Creative Freedom: Franchises come with strict guidelines, and you may have limited freedom to make changes to the menu, décor, or overall concept. Fees and Royalties: Franchisees typically pay ongoing fees, including royalties and marketing contributions to the franchisor, which can impact your profitability. If you have a unique concept and are willing to take on the challenges of starting from scratch, an independent restaurant may be the better choice. It's crucial to conduct thorough research and create a detailed business plan before making a decision.

Ultimately, the choice between starting your own restaurant and buying a franchise should align with your personal and financial goals. If you're risk-averse, have limited experience, or prefer the support and guidance that a franchise provides, that route may be more suitable.

HOSPITALITY NEWS Page 42

How EDDF Can Make Charitable Food Contributions Better for Everyone – Including Your Business

Most of us know that qualified charitable contributions can be a deduction on your income tax return. However, if your business contributes food inventory for charitable purposes, you may be eligible for a larger deduction than you realized.

Typically, when donating any inventory, the deduction is based on the lesser of the Fair Market Value (FMV) on the contribution date or the original cost basis. However, with EDDF, businesses can secure a deduction above basis under certain conditions. To qualify for this enhanced deduction, the donated food must be "apparently wholesome," intended for human consumption, and meet quality and labeling standards required by federal, state, and local laws. It should exclusively benefit the needy, the ill, or infants and must align with the organization's exempt purpose. Moreover, the food should not be exchanged for money or any other consideration, and the organization must provide a statement confirming compliance with these conditions. Additionally, the donated food must adhere to the Federal Food, Drug, and Cosmetic Act, and the organization must not be a private nonoperating foundation. Rather than deducting just the basis, businesses meeting these criteria can claim a deduction equal to the lower of the basis plus half of the ordinary income that would have been recognized if the property were sold at fair market value, or twice the basis of the property. This means that if a business donates qualifying food inventory with a basis of $10,000 and its fair market value would be $15,000 if sold, the charitable deduction would be the lower of $12,500 or $20,000, resulting in a total charitable deduction of $12,500.

THE ENHANCED DEDUCTION FOR DONATED FOODS The Enhanced Deduction for Donated Foods (EDDF) provides businesses with a unique opportunity to enhance their tax savings when donating food inventory for charitable purposes.

HOSPITALITY NEWS Page 43

Continued on next page

Continued from previous page

However, it's important to note that this deduction is now limited to 15% of net income as of 2022, down from 25% in 2021. The impact of EDDF on the Cost of Goods Sold (COGS) category can be significant. For partnerships, EDDF is separately stated as a charitable deduction on the partner's income tax return, which can increase self-employment earnings. For S Corporations, the reduction in COGS does not affect net income. Unused EDDF can be carried forward for up to five years, but if a company consistently donates more than allowed (15% of net income), these carryforwards may never get used. C Corporations have more flexibility with EDDF, as the general 10% of taxable income limitation on contributions does not apply, but the 10% limit on other contributions is reduced by the amount of applicable food inventory contributions.

A cost-benefit analysis should be performed to determine if the EDDF is beneficial for your business, considering factors such as the cost of inventory and any increase in self-employment income. Finally, keep in mind that some states like California and New York require food surpluses to be donated, making cost-benefit analyses less relevant. In conclusion, the Enhanced Deduction for Donated Foods is a valuable opportunity for businesses to optimize their tax savings. However, it's essential to carefully consider its potential impacts and ensure it aligns with your specific business needs and goals.

!

BAKE IT TO BELIEVE IT

NO-THAW, NO-PROOF FREEZER TO OVEN CHOCOLATE-SWIRLED CROISSANTS

Scan the QR code to learn more about our new croissants and to get limited time o ers and deals.

Get Inspired!

EMBRACE FREEDOM! RESTAURANT TRANSFORMATION INTENSIVE LEARN TO UNLOCK PROSPERITY AND PERSONAL FREEDOM AS A RESTAURANT OWNER. Follow a very specific formula to create a restaurant that thrives without your constant presence and doesn't compromise on quality. Stop feeling overwhelmed and start your journey to freedom here.

HOW? WATCH THIS VIDEO SERIES

A COACH TO HOLD YOU ACCOUNTABLE I'm David Scott Peters. And since 2003, I’ve been teaching independent restaurant owners how to run restaurants they love, that earn them financial freedom and freedom to work less in their restaurant so they can enjoy the rest of their life too. What I’m about to share with you is what I’ve learned in my 30+ years of working in restaurants and with restaurants. It is the single proven formula that makes running a restaurant easier and more profitable. As a restaurant systems expert, what I teach restaurant owners like you is exactly how you turn all those "Yeses" you checked off into "NOs".

www.davidscottpeters.com

(623) 236-2553 |

The Resource for Independent Specialty Coffee Businesses on the East Coast

Click here to see the floor plan

Page 48

organic, plant-based, clean label electrolyte drinks no added sugar, no added anything just organic coconut water + organic fruit prepared fresh daily from concentrate 90% less carbon emissions and better margins than packaged beverages 8 oz serving: 370–470mg potassium 70–75mg sodium 20–25mg magnesium 6–8g sugar 40–45 calories cocovibe.com • support@cocovibe.com

We are excited to announce our partnership with the #NeilDiamondMusical. Stay with us to receive a $100 food & beverage credit, 2 premium tickets, a personal greeting from Caroline the VIP Concierge, 1 autographed Playbill, 1 complimentary drink per ticket, and a post-show meet & greet.

HOSPITALITY NEWS Page 51

HOSPITALITY NEWS Page 52

Note from the Winemaker: I'm thrilled to announce our series of wine blending classes. It's called One Perfect Blend. The winemaking team and I will be hosting each event, public and private events available. See below to visit our booking system on the website and we'll see you in the Barrel Room!

Vincenzo Founder & Winemaker

wineUdesign 516-939-9463

Wine Blending Classes in Long Island, NY One Perfect Blend Are you looking for a fun way to spend time with your friends, or to make new ones? Enrolling in wineUdesign’s wine classes in Long Island, NY introduces you to the world of winemaking with a hand-on experience unlike any other. Our wine classes are designed to not only help you learn more about your favorite fermented drink, but we also provide you with everything you need to blend your own custom wine blends. During your wine blending class, you and your guests will sit at your own table, where you will be provided several bottles of wine, glasses, stirrers, and other tools and resources. Over the course of the evening, you will discover how adding even a small amount of a certain wine to your blend can impact its flavor profile and finish. It’s a fun and delicious way to gain a better understanding of how different wines accentuate each other’s attributes.

HOSPITALITY NEWS Page 53

The AI Advantage:

A new wave of industrial revolution is here --- AI (artificial intelligence) will change everything we do. Undoubtedly, AI can improve restaurant operations. Transforming Restaurants for Success

Menu Engineering and Quality Control AI can provide insights into a restaurant’s menu offerings and

procedures, ensuring they comply with health and safety regulations. For example, AI can remind a sushi chef to replace a sushi plate that has been “sitting” on the conveyor belt for too long with a more popular item.

pricing strategies based on consumer data and market trends. Restaurant owners can adjust the recipes/menu and price accordingly.

AI can help restaurants monitor food temperature, cleanliness, and safety

Consumer Experience

AI can help restaurants create location-based, personalized marketing campaigns to reach specific and targeted customers at the right time. Then, AI-empowered chatbots, reservation, and table management systems can help restaurants answer customer inquiries, manage reservations, and optimize seating arrangements. Many restaurants have already asked customers to place and track orders with an app or tablet, reducing the processing time and human errors. Consumers also feel more engaged when interacting with the app or tablet. Finally, restaurants can use AI to analyze consumer reviews for areas for improvement and consumer sentiments.

Talent Management

AI can help with forecasting and scheduling. Managers can generate optimal schedules and work hours based on anticipated demand. Employees will find managing food and service quality easier when AI triggers reminders for potential issues (e.g., food temperature and wait time). Finally, AI can analyze employee morale and level of engagement, enabling restaurant owners to develop more effective retention strategies.

Inventory Management and Cost Control

AI can help predict demands based on historical data, weather, holidays, local events, and other factors. Moreover, AI can monitor real-time inventory. Automatic orders can be placed when inventory becomes low. A just-in-time inventory management system can help restaurant owners optimize inventory and reduce food waste. Additionally, AI can help analyze energy/water usage, control lighting/AC, etc. Restaurants can also manage labor costs more efficiently with an AI-empowered talent management system.

Financial security is crucial. Besides tracking abnormal consumer behaviors and food quality issues, AI can identify suspicious transactions, too. Is that all? What other areas do you see AI will benefit restaurant owners?

COFFEE OR TEA?

WHAT IS TRENDING NOW

I n this world of ever-evolving beverage preferences, the age-old debate between coffee and tea continues to captivate our senses. From cozy cafes to bustling kitchens, these two beloved beverages have been an integral part of our daily routines for centuries. But what's the buzz lately, and what's steeping in the world of coffee and tea trends? In this exploration of the caffeinated and the soothing, we'll dive into the current waves of excitement, innovation, and culture that surround these iconic drinks. Join us as we unravel the latest trends in the world of coffee and tea, offering a glimpse into the flavors, rituals, and experiences captivating enthusiasts around the globe. Whether you're a devoted coffee connoisseur or a passionate tea devotee, this journey is sure to leave you with a refreshed perspective on these timeless, aromatic beverages.

THE GROSS PROFIT MARGIN FOR A CUP OF COFFEE OR TEA CAN REACH 95% OR MORE FOR RESTAURANTS. WHO DOESN’T WANT TO SELL MORE DRINKS? LET’S CHECK OUT THE LATEST COFFEE AND TEA TRENDS TO ENSURE WE STAY ON TOP.

HOSPITALITY NEWS Page 56

According to the National Coffee Data Trends report, in the fall of 20231, 63% of U.S. consumers (65% in the Midwest) drank coffee within a day before they took the survey. Americans’ favorite espresso-based drinks include: WHAT’S HOT IN COFFEE? 1. Lattes 18% 2. Espresso 16% 5. Mocha 9% 6. Macchiato 8% 7. Flat white 5% Vanilla is the top flavor among the 30% of coffee drinkers who drank a flavored coffee within the past week when they responded to the survey. The top preparation methods include: 3. Cappuccino 15% 4. Americano 11%

• Gen Zers and Millennials will continue drinking tea at a higher rate. •Consumers look for health and wellness benefits from food and beverages, and a variety of teas can meet such expectations. DO YOU WANT TO TRY A MIXED DRINK OF COFFEE AND TEA? It seems that younger and health- conscious customers particularly embrace the health and wellness benefits of tea. Likely because of its demographics, people in the Midwest or less diverse areas may consume more coffee than tea. If you cannot decide if you want coffee or tea, you may want to try a mixed drink called “YuenYeung” in Hong Kong. YuenYeung is usually made of 70% coffee and 30% Hong Kong- style milk tea, which is still popular in the area. What do you think of the mixed drink idea? Looking ahead, do you see a mixed drink of coffee, tea, and/or other flavor will gain momentum in bars and restaurants?

1. Drip coffee makers 40% 2. Single-cup brewers 27% 3. Cold brewing 16% 4. Espresso machines 11%

In-office coffee had increased from a low of 26% in 2021 to 36% in the fall of 2023. At-home coffee consumption was at 82%, higher than the pre- pandemic levels but slightly lower than the pandemic high (85%). HOW BIG IS THE TEA MARKET? According to the 2023 State of the U.S. Tea Industry report2, the world produced 6,455 million kgs in 2021, a 50% increase from 4,299 million kgs in 2011. During the same period, the world population only grew from 7 billion to 7.9 billion. Will more consumers drink tea to sustain its supply growth? Overall, the tea market is growing. The U.S. imported 4.3% more tea in 2022 than in 2021:

Black tea imports grew 5.1%. Green tea imports dropped 2%.

Organic tea imports dropped about 40% (yes, 40!) More consumers began drinking more tea at home during COVID-19, but tea consumption outside of home has declined after COVID.

Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64

Powered by