Meet Adam and discover how he's revolutionizing beverage service
P. #44
Paramount Bakeries 100 year old story P. #6
PUBLISHER EDDIE DANIELS
EDITOR-IN-CHIEF ALEXANDRA ZENDRIAN EXECUTIVE ASSISTANT CAREN FRANKLIN
ACCOUNT EXECUTIVE CAROL TERRACCIANO
PODCAST HOST CHRIS PALMER GO CRY IN THE WALK IN CONTRIBUTING WRITERS JEANINE BANKS VERONICA MCLYMONT LINCHI KWOCK
CHEF COCO ERIC WEISS LYNN SCHULTZ
GRAPHIC DESIGNER ANABEL MARTINEZ
READERSHIP GROWTH MGR TYLER BENOWITZ
SOCIAL MEDIA GABRIELA MOURA TOBY REITER
245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862
info@hospitalitynewsny.com www.hospitalitynewsny.com
Table of Contents 5 Letter from the Publisher
6 Inside N.J.’s 100-year-old Bakery Giant you’ve probably never heard of
10 2025 Annual Educational
Symposium & Vendor Exhibition A day of learning, networking, and wellness with inspiring sessions and a vibrant vendor exhibition.
15 Is Much of the Future of Foodservice, Plant Based? 13
15 Farm To Table 16 15 How will no tax on tips effect the waitSTAFF job market 19
#10
Why Temperature Monitoring Is Non-Negotiable in Restaurant Kitchens
20
12 2025 ACFLI AWARDS BBQ 26 ICE Raids: The Tug-of-War Between Business and Politics 24 What's revolutionizing the restaurant industry? 28 No taxes on tips may happen soon. 36 Revolutionize beverage service with ADAM! 44 What is the best way to find financing to open a restaurant? 50 The Intriguing Story Behind Dry Restaurants 52 Start Your Brand or Buy a Franchise? 54 2025 Summer Fancy Food Show 22
#36
#50
#44
#52
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Letter from the Publisher
Dear Readers, "The Heat Is On: Why Summer 2025 Could Redefine Hospitality"
As summer 2025 arrives, the hospitality industry isn’t just heating up with seasonal demand— it’s evolving at warp speed.
From beachside resorts in full swing to restaurant patios reclaiming the city sidewalks, June is more than peak season—it’s a stress test for innovation, staffing, and guest experience. Operators who survived the past few years know: adaptation is everything. What’s different this summer? For one, AI-powered operations are now moving from back-of- house to front-of-house. We're seeing hotels testing facial check-ins, restaurants experimenting with robotic prep, and customer engagement shifting to real-time feedback loops powered by tech. It's not the future—it's the new normal.
Eddie Daniels
Inside N.J.’s 100-year-old bakery giant you’ve probably never heard of
A bounty of freshly baked bread is spread across a table. Round panella. Regular rye and Russian rye. Ciabatta. Braids and rings. Sub rolls. Baguettes. “When we moved to America,” Linda Kiesel Zabludovsky says, “we decided to open our company. We couldn’t decide what we wanted to open up so we sat around and ate and ate and ate. And what we ate most was pita bread.” That was 30 years ago, when Zabludovsky and her husband, Shraga, bought Paramount Bakery, which started in 1924 in Newark with a dozen kinds of breads. Today, Paramount is a Jersey baking giant, making 400,000 pounds of bread every week, 150 kinds in all.
Zabludovsky Family History Zabludovsky Surname Meaning
Historically, surnames evolved as a way to sort people into groups - by occupation, place of origin, clan affiliation, patronage, parentage, adoption, and even physical characteristics (like red hair). Many of the modern surnames in the dictionary can be traced back to Britain and Ireland.
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Italian round loaf, Paramount Bakery
And what bakery was chosen to appear in an episode of “The Sopranos”? Paramount. Season 5, episode 3 (”Where’s Johnny?”), to be exact. The scene with Feech LaManna (Robert Loggia) and Paulie Walnuts (Tony Sirico) was filmed in Paramount’s original location, on Davenport Avenue. Watch closely; you’ll see Shraga and Linda Zabludovsky in the background, rolling dough. Calandra’s and Teixeira’s instantly come to mind when you say “Newark bakeries,” but Paramount is much older than either (Calandra’s opened in 1962, Teixeira’s in 1976).
When the TV show asked how much it would cost to film in the bakery, Linda Kiesel Zabludovsky’s response was, “We’re so excited, we’ll probably pay you to come here.” Those familiar with Paramount’s Davenport Avenue location wouldn’t recognize the bakery today. It’s a 50,000-square-foot facility spread across three floors. Baking is done 24/7; the bakery shuts down just four days a year. There are about 100 employees. Sub rolls come in in nine flavors, including semolina, pumpernickel, stone-ground whole wheat, and 11 sizes, from six inches to 20 inches. Dinner rolls, in eight flavors. Ciabatta in three sizes and four flavors. And so on. You’ll find Paramount breads at ShopRite, Kings, King Kullen (often referred to as America’s first supermarket) and other stores in five states, plus markets and delis, including Town Hall Deli in South Orange, which uses Paramount bread to make their famous Sloppy Joes. The Newark facility is wholesale only; you cannot walk in and buy bread.
The Zabludovsky family
HOSPITALITY NEWS JUN | Page 07
There’s little, at least online, about Paramount’s early days. The original owners were the DiGiorgio family, according to David Zabludovsky. The bakery didn’t show up in searches at the Newark Public Library, the Newark History Society or the New Jersey Historical Society. David Zabludovsky was told by an employee of 50-plus years that deliveries were once made in horse and buggies. Today, 40 independently-owned trucks deliver Paramount’s bread to customers in New Jersey, Pennsylvania, New York, Connecticut and Delaware. Shralin’s Pita started as a modest backyard operation in Springfield in 1984; in 1994 it bought Paramount Bakery, then located at Davenport Avenue and N. 8th St. Paramount had opened in 1924, and when Kiesel Zabludovsky and her husband, Shraga, bought the company, they kept Paramount’s breads and over the years added their own, moving operations several blocks to its current location. Shralin’s Pita (the name is a contraction of Shraga and Linda) partnered with Pechter’s in 1985, with the pita company moving its operation to Pechter’s Harrison location.
The machine that caught my eye, though, was the metal detector, which all bread passes through. “We want to make sure all the products we’re producing are safe,” David Zabludovsky, Linda and Shraga’s son, explains. The bakery is a United Nations of equipment: ovens from Italy, a slicer from Denmark, one production line from Germany, a baguette mixer from France. Paramount also supplies bread to 10 Blimpie locations, and also sells bread under its Bread City label, which can be found in Walmart and other stores.
READ MORE HERE
Jerome Washington has been with Paramount since the company was bought by the Zabludovsky family.
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Our Mission OZZI is the leading sustainability partner for responsible organizations and institutions.
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We are excited to introduce the revolutionary OZZI system to the food service industry. Our innovative technology eliminates the need for traditional disposable take-out containers, making it a perfect fit for college and university campus dining centers, healthcare facilities, hotels, restaurants, food courts, supermarkets, quick service venues, and sports and entertainment arenas.
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Highlights from the 2025 AHF Annual Educational Symposium! A day of learning, networking, and wellness with inspiring sessions and a vibrant vendor exhibition at the Sheraton LaGuardia East Hotel. 2025 Annual Educational Symposium & Vendor Exhibition
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Is Much of the Future of Foodservice, Plant Based?
Yes, the future of foodservice is increasingly plant- based, and this trend is not just a fad — it's being driven by powerful global forces that are reshaping how, why, and what we eat. Here's why plant- based dining is a major pillar of the future of foodservice: Consumer Demand is Skyrocketing Millennials, Gen Z, and even Gen Alpha are prioritizing health, sustainability, and animal welfare, driving demand for plant-based menus. Flexitarians — people who still eat meat but prefer plant-based options — make up the majority of this growth. Sustainability and Climate Concerns Plant-based diets reduce greenhouse gas emissions, land use, and water consumption compared to animal agriculture. Restaurants and chains are under pressure to align with global climate goals, and adding plant-based options is a fast, visible way to do so. Culinary Innovation is Thriving The new wave of plant-based cooking is flavor- forward, chef-driven, and innovative, not just tofu and salad. Advanced food tech has made meat, eggs, and dairy alternatives nearly indistinguishable from the real thing (e.g., Impossible Foods, Oatly, JUST Egg, Meati). Major Brands and Chains Are Investing Heavily Chains like Starbucks, McDonald’s, KFC, and Burger King have all launched plant-based menu items globally. Fine dining chefs are now creating entire plant-based tasting menus — not just for vegans, but for curious foodies. Health-Conscious Dining Consumers want food that’s delicious and functional — plant-based meals that improve energy, digestion, and immune health.
Menu Versatility and Global Influence Plant-based cooking opens up culinary possibilities using global ingredients: jackfruit, legumes, grains, mushrooms, fermented items, and spice blends. This supports a broader flavor profile and more inclusive menu offerings. Food Cost and Scalability As technology improves and supply chains mature, plant-based ingredients can offer better margins and more price stability than meat, especially during supply chain disruptions. The Rise of Plant-Based Hospitality Concepts New restaurants, meal kits, and even fast- casual chains are going 100% plant-based. Hotels, catering companies, and food halls are integrating plant-forward menus to meet evolving guest expectations. Hospitals, schools, and corporate cafeterias are integrating more plant-forward choices in response.
HOSPITALITY NEWS JUN | Page 13
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Farm To Table
Menus often change based on what’s naturally available in the region during the season. Seasonality: Consumers know where their food comes from and how it was produced (e.g., organic, pasture-raised). Transparency: Emphasis on environmentally friendly practices, such as reducing packaging waste and avoiding industrial farming. Sustainability: A farm-to-table restaurant might get its greens from a nearby organic farm, its meat from a local grass-fed ranch, and its eggs from a regional free-range poultry farm— offering dishes that reflect what’s currently being harvested. Example:
Farm to table is a movement and food philosophy that emphasizes sourcing ingredients directly from local farms and delivering them as freshly and quickly as possible to consumers—typically through restaurants, farmers markets, or home kitchens. The goal is to shorten the supply chain, prioritize seasonal and regional produce, and promote sustainability, transparency, and quality in food.
Key Principles of Farm to Table:
Local Sourcing:
Ingredients are sourced from nearby farms to support local agriculture and reduce transportation impact. Freshness: Produce is often harvested shortly before being served, preserving flavor and nutrients.
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About Us
Ed Doherty is an entrepreneur with a flair for innovation. In 1985, Ed started Doherty Enterprises, Inc. a company focused on growing franchise restaurants through partnerships with strong national brands who are leaders in their restaurant categories and possess strong marketing teams. Doherty, is a franchisee of three iconic national brands, showcasing that innovation and entrepreneurial spirit, Doherty also owns and operates two independent, proprietary concepts. The Shannon Rose Irish Pub & Spuntino Wine Bar & Italian Tapas. Today, Doherty is a regional powerhouse with over 140 restaurants in New York, New Jersey, Georgia and Florida with a strategic plan that calls for continued new unit growth.
Ed Doherty
Gregory K. George Gregory K. George Kathleen Coughlin
Shannon Portell
Tim Doherty
Kurt Pahlitzsch
HOSPITALITY NEWS JUN | Page 17
Brick Oven hearth-baked bread, since 1924. Delivered Fresh Daily.
ABOUT US
1924
Present Day Flash forward nearly a century later and we are still baking in brick ovens in the same neighborhood. Our baking approach is still rooted in old-world techniques which yields uncompromising attention to detail & quality.
Our Dough
Paramount Bakeries was established on the corner of Davenport Avenue & N. 8th Street in Newark, NJ in 1924. The alluring smell of brick oven hearth baked bread waft through the neighborhood and brought droves of people through the doors.
The outstanding flavor of our bread starts with using simple ingredients and the best water in the country. Once our batches are mixed they undergo what's known as retarding or cold-proofing.
Family Owned
Our Baking
Early Mornings, Every Day Our deliveries are made every day before the sun rises. The bread arrives to each store front only hours after being baked. Our goal is to provide our customers with maximum freshness.
We believe in hearth baked bread! Our ovens are imported from Italy and built brick by brick to ensure consistent and evenly baked crusty bread. Baking in this style allows for the most delicious flavor and aroma.
As a family owned business we strive to be great every day. We've taken tremendous
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4
sales@paramountbakeries.com 973-482-6638
How Will No Tax on Tips Affect the Waitstaff Job Market?
If tips become tax-free for service workers, it could significantly reshape the waitstaff job market—mostly in positive ways for employees, but with some broader industry impacts. For Waitstaff: Higher take-home pay: No tax on tips could mean 15–30% more in-pocket income, making waitstaff jobs far more financially appealing. Attract more workers: The industry could see a surge in applicants, helping address ongoing labor shortages in restaurants. Greater job stability: More people might choose to stay in the service industry longer, treating it as a legitimate career, not just a side gig. For Employers: Easier to hire and retain: Less turnover, especially in high-cost areas like New York and Long Island. Pressure to lower base wages? Some restaurants may argue they don’t need to raise hourly wages if tips are tax-free, though this could be controversial. More cash-heavy environments: Increased reliance on tip-based compensation might reinforce a “variable pay” culture rather than promoting stable wages. Loss of tax revenue: The government would lose a portion of payroll tax and income tax, which could face political resistance. For the Industry and Government: Greater need for transparency: Tip reporting may get murkier, leading to potential disputes or stricter point-of-sale system enforcement.
On Long Island: The move could revitalize the job market in suburban and seasonal restaurants, especially in tourism-driven areas like the Hamptons or North Fork. Restaurants might have more reliable staff year-round, easing seasonal labor pain. Final Thought: Making tips tax-free would be a game- changer. It would elevate the financial appeal of waiting tables, improve staffing, and shift the labor dynamics—but it also raises long- term policy and wage balance questions.
HOSPITALITY NEWS JUN | Page 19
Why Temperature Monitoring Is Non- Negotiable in Restaurant Kitchens
Prevents Foodborne Illness: Bacteria like Salmonella and E. coli thrive in the “danger zone” (40°F–140°F / 4°C–60°C). Constant monitoring ensures food stays out of that range. Meets Health Regulations: Health departments require strict temperature logs for refrigeration, hot-holding, and cooked foods. Noncompliance can result in fines, closures, or liability. Temperature monitoring in a restaurant kitchen is absolutely critical—both for food safety and operational efficiency. Here’s why it matters: Food Safety & Health Compliance Reduces Waste : Early detection of temperature fluctuations can save expensive inventory from spoilage. Prevents Equipment Failure : Monitoring systems alert you if a fridge or freezer starts to fail, allowing for quick intervention. Operational Efficiency
Smart Tech Makes It Easy
Modern restaurants use:
Bluetooth or Wi-Fi thermometers (auto-logged and alarm-enabled) IoT sensors inside fridges/freezers Integrated systems that sync with kitchen display systems (KDS) or inventory software
Spoiled food Health code violations Lost revenue Reputation damage Increased liability What Happens Without It:
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Ensures Proper Cooking: Proteins and sauces often require specific internal temps to achieve desired taste and texture. Supports Prep Accuracy: Consistent cooling and thawing processes lead to more predictable results in prep and service.
Temperature monitoring is not just important— it’s foundational. It protects your customers, your product, and your business.
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ICE Raids: The Tug-of-War Between Business and Politics
President Trump briefly halted ICE workplace raids targeting farms, restaurants, and hotels in mid‑June 2025, citing concerns about the economic impact on industries reliant on immigrant labor—particularly long-term workers—before quickly reversing course days later. Here's what happened and why: Why He Paused the Raids: On June 14, 2025, internal ICE communications instructed agents to stop most worksite enforcement in agriculture, hospitality, and restaurants. A senior official noted Trump "was not aware of the scale" of the enforcement push and, upon learning of its effect on vital sectors, "pulled it back" Trump posted on his Truth Social, acknowledging that aggressive sweeps were costing businesses “very good, long‑time workers,” and promised "changes are coming." The pause was politically and economically motivated, aimed at avoiding disruptions to domestic food supply, hospitality services, and tourism sectors heavily dependent on immigrant staff Just a few days later, by June 17, 2025, the administration reversed — ICE resumed enforcement at worksites. Why the Pause Was Reversed: DHS Assistant Secretary Tricia McLaughlin emphasized there would be “no safe spaces” for industries “harboring violent criminals,” reinforcing that worksite enforcement remains a cornerstone of ICE policy.
Hard‑line voices in the White House, including Stephen Miller and Tom Homan, pushed for stricter measures, arguing they were essential to meet deportation targets and maintain public safety. The rollback was driven by the administration's broader commitment to a mass deportation agenda, despite temporary economic concerns.
The Broader Picture:
This policy flip‑flop illustrates the tension within the Trump administration between: Economic pragmatists, worried about disrupting labor‑dependent sectors. Hard‑liners, focused on aggressive immigration enforcement. Industry groups initially welcomed the pause but remained skeptical and worried about inconsistent enforcement and worker fear. That uncertainty translated into operational disruptions—some restaurants and farms reported labor shortages and employees avoiding work due to fear of deportation Trump’s halt on ICE raids was a short-term, tactical move intended to appease economic concerns, but it was quickly rescinded under pressure from hard-line immigration policymakers who prioritized enforcement metrics and political signaling.
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Held on Monday, June 9th at The Pavilion at Sunken Meadow State Park, it was a fun and memorable afternoon celebrating achievements with great food, sunshine, and community. 2025 ACFLI AWARDS BBQ
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WHAT'S REVOLUTIONIZING THE RESTAURANT INDUSTRY? Key transitional trends and challenges influencing operations and customer preferences this year:
Digital Transformation & Automation AI-powered ordering systems, voice assistants, and predictive analytics are streamlining operations and reducing labor dependency. Self-service kiosks and robotic kitchen assistants are becoming more prevalent, especially in QSRs (Quick Service Restaurants). Hyper-Personalization Restaurants are using customer data to offer personalized menus, marketing, and loyalty programs. AI-driven platforms track preferences, dietary restrictions, and order history to tailor experiences. Sustainability & Ethical Sourcing Consumers prioritize eco-friendly packaging, local sourcing, and low-waste operations. Plant-based and lab-grown meat options are expanding, driven by environmental and health concerns. Off-Premise Dining Growth Delivery, takeout, and drive-thru continue to grow due to convenience. Restaurants are investing in virtual brands and ghost kitchens to meet demand without expanding physical space. Experiential Dining People seek unique in-person experiences, like chef-led tasting menus, themed environments, or interactive elements. Combines tech (e.g., AR menus) with hospitality to enhance engagement.
Health & Wellness Focus Demand is rising for functional foods (e.g., gut- friendly, high-protein, low-carb). Transparency around ingredients and nutrition remains a priority. Dynamic Pricing & Subscription Models Some restaurants are testing Uber-like pricing models based on demand. Membership dining (e.g., prepaid meal subscriptions) is gaining traction for loyalty and revenue predictability. Key Challenges Facing Restaurants Labor Shortages Recruiting and retaining staff remains difficult, pushing restaurants to automate or increase wages/benefits.
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Inflation & Food Costs Ongoing price volatility in ingredients is squeezing profit margins. Menu engineering and dynamic sourcing are critical for adaptation. Supply Chain Disruptions Global events and climate issues continue to affect ingredient availability and delivery timelines. Regulatory Compliance Navigating local laws on wage increases, health mandates, and sustainability (e.g., bans on plastic packaging) is increasingly complex. Consumer Trust & Data Privacy As restaurants collect more data, they face growing scrutiny over how it’s used and protected. Competition from Non-Traditional Channels Meal kits, grocery store prepared foods, and convenience stores are taking a bite out of traditional dining.
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From networking mixers to trendsetting expos, explore the events shaping the future of hospitality.
June 4th Google NYC, St John’s Terminal
July 27-31, 2025 | Paris Hotel | Las Vegas ACF NATIONAL CONVENTION
August 23-25 Hyatt Regency New Orleans New Orleans, Louisiana Click Here to See Conference Video
July 13-15 San Antonio, TX
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October 26-28, 2025 Colorado Convention Center Dencer, CO Operate better. Innovate bolder. Drive profit.
Nov 10- 13 | Las Vegas Mandalay Bay Convention
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Nov. 11-13 Orange County Conv. Center Orlando, Florida
HOSPITALITY NEWS JUN | Page 31
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Register Now!
Beware housing pirates: Please do not book outside the room block. NACUFS does not use a housing bureau. Any phone or email solicitations from hotels or housing groups are not authorized by NACUFS. We can't wait to see you in Salt Lake City, July 8-11, 2025! Explore details below.
Registration
Sponsors
Hotel & Travel
Showcase
Speakers
Sessions
Schedule
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Media Kit
NACUFS in the News
March 19, 2025: Two chefs emerged victorious in the NACUFS 2025 Culinary Challenge competitions in Duluth, showcasing the exceptional talent in collegiate dining. After an intense competition at the Duluth Entertainment Convention Center Tuesday evening—part of the NACUFS 2025 Spring Conference in Duluth—Chef Jason Hilgers from Northwestern University claimed the Midwest regional title, while Chef Ruth Dubon from Brigham Young University secured the title for the Continental region.
HOSPITALITY NEWS JUN | Page 33
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Deep Dive No taxes on tips may happen soon. Here’s what it could look like at hotels.
hen Eileen Scott first heard of a proposal to eliminate taxes on tips, W her first thought was, “That’s the greatest idea.” Scott, a cocktail server at Harrah’s Las Vegas, said tips are an important part of her income, and some days, they’re great. But employment as a tipped worker is complicated, she told Hotel Dive. Customers’ tipping habits fluctuate wildly — and her actual tips are often much smaller than her tippers think. “When the guests give [a tip] to you, they give it to you because you took care of them. They give it to you as a gift,” she said. They don’t think about how those tips end up split between the bartender, barback and Uncle Sam, she said. Scott is among a cohort of the hospitality industry — including hotel employees, hotel associations and hotel worker unions — who support the elimination of federal taxes on tipped wages. And that elimination could soon be a reality, as the President Donald Trump-backed taxation and spending reconciliation package — dubbed the One Big Beautiful Bill Act — heads to the Senate after House approval in May. The version passed in the House lays out budgetary priorities including tax cuts, reduced spending on services like Medicaid and additional funding to Trump campaign-promised priorities such as border security. It also contains a
provision that would eliminate federal taxes on tips. The arrival of the bill in the Senate follows the body’s May 20 passage of Republican Sen. Ted Cruz’s No Tax on Tips Act, which outlines similar legislation. But while hotel industry associations and hospitality worker unions support the elimination of taxes on tips, what the legislation will look like — and its potential effects — are still up for debate. A popular idea The American Hotel & Lodging Association is one industry voice advocating for the elimination of federal taxes on tips. “There are a lot of job categories within the hotel industry that benefit from tips — 800,000 individuals, when you add it all up,” AHLA President and CEO Rosanna Maietta told Hotel Dive. “That is significant, and for them to be able to take home more pay that they earn every day matters.” In the run-up to the 2024 presidential election, both Trump and former Vice President Kamala Harris pledged to eliminate taxes on tips. In January, following Trump’s inauguration, Maietta joined the president onstage at a rally in Las Vegas, where she called a no taxes on tips proposal “a crucial step” toward helping tipped workers “keep more of their earned income in their pocket.”
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“We’re particularly interested in ensuring that the rule applies to all the job categories in the hotel industry that benefit from tips, and not just those traditional ones that are in restaurants.” Rosanna Maietta President and CEO of the American Hotel & Lodging Association “I think there’s broad support by both Democrats and Republicans, because we are in an environment where tipping is common practice,” Maietta told Hotel Dive. According to a Newsweek poll conducted in July of last year, some 67% of Americans did not believe tips given to service workers should be taxed. More recently, that support has resulted in legislative moves, with the AHLA-backed No Tax on Tips Act passing the Senate on May 23. The act, which Republican Rep. Byron Donalds of Florida introduced in the House in July and Cruz reintroduced in the Senate in January, includes an above-the-line deduction of up to $25,000 for federal taxes on tips. “This bipartisan legislation will put more money in the pockets of the hundreds of thousands of hotel workers who receive tips, ranging from housekeepers and valets to food service professionals and bellhops,” Maietta said in a statement upon the Senate’s passing of the act.
Meanwhile, other legislation to eliminate taxes on tips is still at play. The provision in Trump’s reconciliation package is similar to Cruz’s act in that it requires the Treasury to determine which professions will be eligible under the law. “The goal is to set some guardrails,” Maietta said of Cruz’s bill. “We’re particularly interested in ensuring that the rule applies to all the job categories in the hotel industry that benefit from tips, and not just those traditional ones that are in restaurants.” However, the reconciliation package provision differs from the No Tax on Tips Act in that it does not have a cap on the deduction. It also has a limited timespan. “It is temporary,” said Anne Bushman, a partner in RSM’s Washington national tax practice, about the reconciliation package’s taxes on tips provision. “It’s retroactive to January 1, 2025, and then set to expire December 31, 2028.” Experts told Hotel Dive that Senators could change the reconciliation package’s wording on taxed tips in coming weeks, but that the Senate’s approval of Cruz’s act means it’s likely the provision will remain in the package. To read this article in its entirety, please click here.
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Raising Voices, Changing Lives TASK CEO demonstrates the power of advocacy in action
Recently, TASK CEO Amy Flynn was sworn in as a member of the Mercer County Homelessness Trust Fund (HTF), a fund established by the County to provide support to programs that prevent and address homelessness. The task force is charged with providing advice on funding priorities and program implementation. Flynn, pictured here at the swearing-in ceremony, will serve on the task force with other community leaders as well as community members who have experienced housing insecurity. I am very proud to serve the community in this way," says Flynn. "And I am especially pleased to serve alongside TASK program participants who can provide their firsthand lived experience on the issues we are facing. Homelessness and hunger often walk side by side, and I believe that the task force will have the opportunity to support some meaningful initiatives that will make a real difference to the people we serve. Just a few days prior, Flynn was on the road to Washington, D.C., with TASK COO Paul Jensen, to attend the National Anti-Hunger Policy Conference hosted by the Food Research & Action Center (FRAC). Convening hunger relief agencies, legislators and advocates from across the country, the three-day conference covered a wide variety of issues, concerns and proposed solutions. The schedule culminated with visits to our representatives on Capitol Hill to share our experiences on the frontlines. In addition to representing TASK, Flynn was also representing TASK's participation in the NJ Community Kitchens Coalition, a group of eight
In this photo, TASK CEO Amy Flynn (center left) is pictured at the swearing-in ceremony with two friends of TASK, Hal (left) and Claudia (center right), and Mercer County Executive Dan Benson (right). soup kitchens across the state who are working together to enhance impact, reduce costs and jointly advocate for policies and programs that help to reduce food insecurity. Formed during COVID-19 to address issues arising out of the pandemic, the coalition – which is currently supported by a two-year grant through the Food Security Access Fund and facilitated by Joyce Campbell, TASK's former CEO – is working together to bring awareness to the unique challenges facing community kitchens.
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TASK is proud to be part of such impactful coalitions, both here in Mercer County and across the state, and grateful for the opportunity to amplify the voices of our community. With your support, we are moving the needle on hunger and working together to make a difference to the people we serve.
Making a Difference at Any Age Robbinsville eighth graders help feed nearly 500 people during day of service
A group of 11 eighth-grade boys from Pond Road Middle School in Robbinsville spent their day off volunteering at the Trenton Area Soup Kitchen, serving meals and assisting staff in feeding nearly 500 people. "All these boys, at one point or another, expressed interest in getting more deeply involved in their community," said Samantha Szakacs, one of the parents who helped coordinate the trip. "Volunteering at the soup kitchen seemed like a perfect way to introduce them to philanthropy and show them what it really means to give back," she said. The students arrived at TASK by 9:30 a.m. They handed out coffee, prepared food trays, packed to-go meals, and staffed the popular salad bar. "It felt really good helping out and I had a lot of fun doing it," said Cameron Szakacs. "The people were nice, and it just made me feel like I was doing something important. I’d do it again." Colin Makkay said the experience exceeded his expectations. "It was really satisfying being able to help others that need it," he said. "I was up for any job I was given and it ended up being even better than I expected." Lisa Serinese, another parent who helped organize the visit, said TASK staff praised the boys’ energy and kindness and expressed appreciation for the critical role of volunteers.
Pictured here: Eighth grade students from Pond Road Middle School in Robbinsville pose together after their volunteer shift at TASK. The students, who have known each other since elementary school, are already talking about returning, and Serinese said the visits could become a regular tradition. "I am pleased to see the philanthropic spirit of these students, even at their young age," said Robbinsville Schools Superintendent Dr. Patrick Pizzo. He added, "Their volunteering sets a tremendous example for all our pupils, and I look forward to seeing how they continue to give back to the community."
Find local meal sites and other free emergency meal programs near you.
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