October Edition

OCTOBER 2024 VOLUME 4 ISSUE 8

ACF Thrives

A Culinary LEGEND To Be Honored by The American Master Chef’s Order Ferdinand Metz Chef

TABLE OF

Chef Ferdinand Metz 08 Culinary Legend's Award Dinner Publisher's Note 06

Get to Know Mercy Chefs - Page 22

Major Celebrity’s Food Chain Shuts Down Amidst California Business Struggles Subway Continues to Expand Its Global Presence with Over 10,000 Future Restaurant Commitments The Presence of Restaurant Brands in Supermarkets Has Become Increasingly Common. Why?

Growing Your Own Talent 32 Creating a meaningful apprenticeship strategy

Main Street Capital Program for Start-Ups Get Some Clear Savings with the FOG Tank

Chef Fritz SonnenSchmidt A Culinary Legend Making Waves in the Foodservice Industry Page 25

Every bite tells a story. Discover Epicurean Pantry, where we meticulously source and select Greece's finest black garlic products alongside a diverse array of specialty foods from around the world.

CONTENTS

Value Joins the Restaurant Business 48 This is the third and final article in the This is Not the Restaurant Business I Grew Up In series.

Create the Event for the Emerging Restauranteurs in Nashville Barbara Lynch Is Closing All of Her Remaining Restaurants

Chef Charles Loomis 71

The Secret to Training Your Gen-Z and Millennial Workforce Creating a Culture of Safety in Hospitality: Best Practices

A two-day symposium and primer on all of the latest innovations and technologies now available for ductless commercial cooking.

Letter from the Publisher

The country's Southeast has experienced devastating hurricanes this year. We extend our thoughts to those who are recovering from this havoc.

It always inspires me that in times of crisis, Chefs are on the frontline. Hospitality News was created in gratitude to foodservice workers in the midst of the COVID pandemic. We applaud Mercy Chefs, the ACF, and all the other organizations for providing vital assistance.

Learn more about Mercy Chefs' Founder Gary LeBlanc on page 22. He is one of several influential Chefs featured in this edition.

Eddie Daniels

PUBLISHER EDDIE DANIELS

EDITOR-IN-CHIEF ALEXANDRA ZENDRIAN EXECUTIVE ASSISTANT CAREN FRANKLIN ACCOUNT EXECUTIVES CAROL TERRACCIANO PODCAST HOST CHRIS PALMER GO CRY IN THE WALK IN CONTRIBUTING WRITERS JEANINE BANKS VERONICA MCLYMONT LINCHI KWOCK GRAPHIC DESIGNER ANABEL MARTINEZ SOCIAL MEDIA GABRIELA MOURA TOBY REITER 245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862 CHEF COCO ERIC WEISS LYNN SCHULTZ info@hospitalitynewsny.com www.hospitalitynewsny.com

HOSPITALITY NEWS OCT | Page 05

Major Burger Chain Files for Chapter 11 Amid Post-Pandemic Economic Struggles

The number of restaurant chains that have filed for bankruptcy this year grew on Wednesday as BurgerFi International sought Chapter 11 protection. BurgerFi announced it initiated Chapter 11 reorganization to “preserve the value” of its well- known BurgerFi and Anthony’s Coal Fired Pizza & Wings brands “for all stakeholders.” Only the company-owned locations, which consist of 17 BurgerFi and 50 Anthony’s restaurants, are part of these proceedings. BurgerFi’s petition was lodged in the U.S. Bankruptcy Court for the District of Delaware. Chief Restructuring Officer Jeremy Rosenthal attributed the company’s Chapter 11 filing to a

“drastic decline in post-pandemic consumer spending amidst sustained inflation and increasing food and labor costs.” This statement highlights the undeniable impact of the current economic policies and mismanagement that have left many American businesses teetering on the edge. In an effort to stay afloat, BurgerFi launched an extensive turnaround campaign last year. Despite these initiatives showing “early positive indicators,” CEO Carl Bachmann explained that “legacy challenges” ultimately pushed the company to file for bankruptcy. BurgerFi’s filing revealed assets estimated between $50-$100 million and liabilities ranging from $100-$500 million. But, despite the grim figures, Rosenthal expressed confidence that the bankruptcy process would enable the company to “protect and grow our brands,” continue their operational turnaround, and secure additional capital. Customers can rest assured that both corporate and franchised restaurants will remain open. Franchisees run 76 BurgerFi restaurants and one Anthony’s location, which are not affected by the bankruptcy proceedings.

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HOSPITALITY NEWS OCT | Page 07

THE LEGENDARY CHEF FERDINAND METZ Culinary Legend's Award Dinner

Hosted by the American Master Chef’s Order

The American Master Chefs’ Order & The Greenbrier, America’s Resort come together to bring you a one-of-a-kind honorary dinner event! About Ferdinand Metz, CMC – The Honoree Ferdinand Metz, an unparalleled figure in American cuisine, spent 21 transformative years at the Culinary Institute of America, shaping the culinary landscape. From a culinary upbringing in Germany to key roles in New York City establishments, Chef Metz’s journey reflects his commitment to excellence. Chef Metz was instrumental in establishing the Chefs’ Apprenticeship Certification, and Master Chefs’ Certification programs in America in the mid- 70s, and he spearheaded a 20-year successful effort of leading the United States Culinary Olympic Team to three consecutive world championships and one World Cup. The first Gold Medal win at the 1976 Culinary Olympics was instrumental in igniting the American food revolution and Chef Metz was at the forefront of that movement. He also served for four years as President of the American Culinary Federation and was the first ever certified Master Chef, who also had earned a Master’s degree in Business Administration. As president of the Culinary Institute of America for 21 years, Chef Metz saw over 35,000 students graduate, many of whom would become leaders in the culinary field. Chef Metz was the driving force and instrumental in the expansion of the CIA to the Napa Valley Greystone Campus. He has been recognized for his contributions by having received almost every major award, including the Lifetime Achievement Award and the induction into Who Is Who in Cooking by the James Beard Foundation, The Medal of the French Republic, and Maître D’

Honneur by the Chaîne des Rôtisseurs (one of three recipients in the U.S.) He is the President Emeritus of the Culinary Institute of America, the Past Chairman of the National Restaurant Association Educational Foundation and the Past President of the World Association of Chefs, a global organization of over eight million culinarians representing 82 countries. Today he leads his two consulting companies, Chef Metz Culinary Innovations and Master Chefs’ Institute and just published his fourth book, “From Many We Are One”.

The legend Chef Ferdinand Metz

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Imagine a place where time seems to slow down, and history runs as deep as the beauty of its backdrop, West Virginia’s majestic Allegheny Mountains. Since 1778, The Greenbrier has welcomed generations of guests to experience the enduring legacy of America’s Resort — a timeless getaway where moments become memories and the past is always present — it’s Life as Few Know It! When: Saturday, November 9, 2024 Where: The Greenbrier, America’s Resort National Historic Landmark and world-class resort that has been welcoming guests from around the world since 1778. The Event Setting | The Greenbrier, America’s Resort | White Sulphur Springs, WV The Greenbrier is the perfect venue to host the American Master Chefs’ Order Annual Summit and to host the dinner to honor a culinary icon, Ferdinand Metz, CMC. The Greenbrier embodies the spirit and endurance of American food and hospitality and as is the story of American cuisine, The Greenbrier is also one of constant evolution. Located amid the breathtaking Allegheny Mountains of West Virginia, The Greenbrier stands as a 101 Main Street West White Sulphur Springs, WV 24986 Dress Code: Black Tie Preferred * Special Guest Chef Thomas Keller will be in attendance.

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HOSPITALITY NEWS OCT | Page 09

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THE PRESENCE OF RESTAURANT BRANDS IN SUPERMARKETS HAS BECOME INCREASINGLY COMMON. WHY? a way to diversify their revenue streams. By offering branded products such as meal kits, sauces, and frozen foods in grocery stores, they cater to consumers who love their offerings but may not always have time to dine out. This trend, driven by consumer demand for convenience, has accelerated post-pandemic, with restaurant- branded products providing a quick and easy way to enjoy favorite meals at home. Furthermore, partnerships between restaurants and grocery stores offer mutual benefits, boosting visibility, enhancing competition, and driving innovation in the evolving food industry landscape. n recent years, restaurants have increasingly turned to brand extension as I Restaurants are looking to diversify their revenue streams beyond traditional dining experiences. By offering branded products in grocery stores, they can reach consumers who may not dine in their establishments regularly. Brand Extension Many consumers enjoy the food from their favorite restaurants but may not always have the time or opportunity to dine out. By providing meal kits, sauces, frozen foods, or snacks that replicate restaurant offerings, brands can meet this demand. Consumer Demand The trend toward convenience foods has grown, especially post-pandemic. Consumers are looking for quick and easy meal solutions, and restaurant-branded products can fit this need while offering a taste of their favorite dining experiences at home. Convenience

Increased Competition

The grocery retail space is competitive, and having recognizable restaurant brands can help grocery stores attract customers. Collaborating with popular restaurants can enhance the store's appeal and differentiate it from competitors. Restaurant brands can leverage their existing marketing and customer loyalty to promote their grocery products. This synergy can lead to increased brand visibility and sales in both the restaurant and grocery sectors. Marketing Synergy The food industry is always evolving, and restaurants are often at the forefront of culinary trends. Bringing popular dishes or concepts into retail allows grocery stores to offer trendy products that appeal to consumers. Innovation and Trends Some consumers perceive restaurant-branded products as being of higher quality than generic grocery store brands. This perception can drive sales, as people are willing to pay a premium for trusted names. Health and Quality Perception

Partnerships and Collaborations

Many restaurants partner with food manufacturers to create retail products. These collaborations can leverage the expertise of food companies in production and distribution while allowing restaurants to focus on what they do best. Overall, the incorporation of restaurant brands into grocery stores reflects broader trends in consumer behavior, market dynamics, and the evolving landscape of food consumption. HOSPITALITY NEWS OCT | Page 11

Subway Continues to Expand Its Global Presence with Over 10,000 Future Restaurant Commitments

More than 20 master franchise agreements in three years fuels international restaurant growth, including doubling of new restaurant openings MIAMI, Oct. 1, 2024 /PRNewswire/ -- Subway®, one of the world's largest restaurant brands, is reaching new milestones as it makes progress on its global growth strategy to expand its footprint, while delivering a high-quality, convenient guest experience around the world. Over the past three years, Subway has signed more than 20 master franchise agreements, resulting in over 10,000 future restaurant commitments and contributing to over 40% of the brand's new restaurant openings this year. Seven of the 20 master franchise agreements have been signed in 2024, marking its entry into Paraguay and Mongolia and significantly expanding its presence across France, the Czech Republic, Luxembourg, Belgium, Switzerland, Liechtenstein, Brazil, El Salvador and Guatemala. In total, these agreements will result in 2,000 future restaurant commitments, with more agreements expected before the year's end. Subway's international growth, coupled with its focus on attracting multi-unit operators, including large, national corporate partners, has accelerated new restaurant openings. The brand is on track to more than double the number of new restaurant openings in 2024, compared to 2019 (pre-COVID). "Subway's global growth strategy of partnering with well- resourced, experienced multi-unit operators is proving to be successful," said Mike Kehoe, Global Chief Development Officer, Subway. "By working with the right partners, we are making significant strides in modernizing our brand image with both new and remodeled restaurants, improving our overall guest experience, and growing digital sales."

As part of Subway's smart growth strategy and ensuring restaurants are in the right location, image and format, the brand is also focused on strengthening its non- traditional business, which accounts for approximately one quarter of its global footprint. This includes signing new and expanded development agreements with brands, like Love's Travel Stops, and strengthening long-term retail relationships with leading companies, such as Walmart and Aramark. Subway is also taking advantage of its flexible format to grow its presence in airports, with partners like Areas in Mexico and Spain, as well as on college and hospital campuses. "Subway's flexible format allows the brand to fit into various retails spaces, with low investment requirements, making it an ideal opportunity for a multi-unit franchisee or national partner looking to expand their portfolio," said Kehoe.

Page 12 I HOSPITALITY NEWS OCT

As one of the world's largest quick service restaurant brands, Subway serves freshly made-to-order sandwiches, wraps, salads and bowls to millions of guests, across more than 100 countries and territories in nearly 37,000 restaurants every day. Subway restaurants are owned and operated by Subway franchisees—a network that includes thousands of dedicated entrepreneurs and small business owners—who are committed to delivering the best guest experience possible in their local communities. About Subway® Restaurants Subway® is a Registered Trademark of Subway IP LLC. © 2024 Subway IP LLC SOURCE Subway Restaurants

1965

17-year-old Fred DeLuca and family friend Dr. Peter Buck team up to open their first submarine sandwich shop in Bridgeport, Connecticut. Originally called “Pete’s Super Submarines,” they sell 312 sandwiches the first day. The average cost of a sub was between 49 cents and 69 cents. The 17-Year-Old Entrepreneur

To read the full history of SUBWAY Click here

Our Future At Subway®, good just isn’t good enough. We are constantly innovating, focused on better food and a better guest experience — from menu refreshes to an even better in-restaurant and online experience.

HOSPITALITY NEWS OCT | Page 13

World Food Championships - November 8-12, 2024 Culinary Crossroads is a fan of food sports at all levels, from the Junior Chef Academy at Paramount Schools of Excellence in Indianapolis and Skills USA cooking competitions for Indiana high school students to local chef throwdowns and national events.

Food sports competitions may have started with bake- offs and BBQ competitions, but the World Food Championships (WFC) have taken food sports to an entirely new level. The WFC attracts more than 1,500 home cooks, chefs, and professional cooking teams who compete in 10 food categories for more than $100,000 in prize money. And in November 2024, that competition comes to Indianapolis! It all started with efforts to highlight some of our top culinary chefs who were competing in the WFC, and Culinary Crossroads reached out to both the public and private sector to underwrite its first initiative – helping chefs competing in the WFC. Lt. Gov. Suzanne Crouch provided leadership and support from both Indiana Tourism and Indiana Grown. Additional underwriters included Indiana Kitchen, ClusterTruck, Red Gold, Piazza Produce, The Agency Worldwide and MConnect Group. Our chefs competed at the highest level with three reaching the finals in their respective categories. Although we didn’t bring home a championship trophy, we did bring home our second Culinary Crossroads initiative: the 2020 WFC Final Table. The Final Table competition includes the 10 category winners from the World Food Championships competing for the title of World Food Champion and a $100,000 payday.

Kid chefs to compete in Indy at WFC Although the originally scheduled for May 2020, Final Table Indy was postponed due to the pandemic and was carefully executed in August 2020 at Ivy Tech Community College’s Culinary Center. In keeping with all local and state health guidelines, the event and the overall initiative were well received and lauded for demonstrating the ability to bring energy and upbeat stories during the turbulent and challenging times of the pandemic.

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Kid Chefs to Compete in Indy at WFC

By Jolene Ketzenberger

“We are excited to partner with Indiana Pork to inspire and fuel the passion of the next generation of food champs,” said Mike McCloud, founder of World Food Championships. “Our event offers something for every age to enjoy, and we hope that these young chefs will gain valuable experience that may one day lead them to compete in Kitchen Arena at the highest level.” Since its debut in 2012, WFC has garnered a global following, providing unique culinary experiences at live events and through numerous television appearances. The WFC platform has revolutionized competitive cooking, known as “Food Sport,” by offering a level playing field, a fair judging system and innovative culinary programming. Over the years, WFC has facilitated the creation of more than 10,000 new dishes and has partnered with local non-profits, charities and food banks across the U.S. The 2024 World Food Championships will be held in Indianapolis from Nov. 8-12, with qualifying events taking place throughout the year. Tickets to the 2024 World Food Championships can be purchased online. Additional awards will be given for best knife skills, best teamwork, and most creative dish, among other categories.

As you can tell by our countdown clock, all of us here at Culinary Crossroads are excited to welcome the World Food Championships to Indy in November. But we’re also stoked to see kid chefs take over Kitchen Arena for the second year of the WFC Jr. Competition. This year’s WFC Jr. competition takes place Friday, Nov. 8 and will spotlight the theme “Healthy Fresh,” challenging student chefs to create their best pork dish using products provided by Indiana Pork. Each competitor will have 90 minutes to prepare one presentation dish and five sample dishes for the judges. The WFC is currently accepting applications for this Second Annual WFC Jr. Competition. If you are a parent or instructor of an aspiring chef aged 12-17, you can submit their name for consideration by completing the application form here. Please note that submissions must be made by a parent or culinary instructor, as applications directly from prospective competitors will not be accepted. Participants will be selected based on several criteria, including previous top 5 finishes in the 2023 WFC Jr., a Golden Ticket earned through a student competition, performance in ProStart or SkillsUSA competitions, and/or coach or parent recommendations. The first- place winner will receive $1,500, second place will be awarded $750, and third place will take home $400.

HOSPITALITY NEWS OCT | Page 15

Major Celebrity’s Food Chain Shuts Down Amidst California Business Struggles

locations just two years after launching, leaving many questioning the sustainability of such ventures amidst California’s harsh business environment. evin Hart’s trendy plant-based fast-food chain in Los Angeles has closed all its K Hart House, the vegan fast food chain owned by the 45-year-old comedian, posted a cryptic message on Instagram, simply stating, “A Hartfelt goodbye for now as we start a new chapter,” expressing gratitude to their team, guests, and the community. But the real reasons for the sudden closures are shrouded in mystery. Eater Los Angeles confirmed the closures after receiving a statement from Hart House’s CEO Andy Hooper. Hooper applauded the incredible response from customers and the community, but conspicuously omitted any explanation for the shutdowns. All four locations closed abruptly on September 10. Kevin Hart, known for his role in “Jumanji: Welcome To The Jungle,” had announced his ambitious plans back in 2020 to open the plant- based eateries as part of his personal shift to a vegan lifestyle. The idea was to offer a vegan option in the fast-food world, competing with giants like McDonald’s, Chick-fil-A, and Burger King. The menu boasted “100%” plant-based

KEVIN HART, COMEDIAN

However, the closures of Hart House might be indicative of larger economic pressures in California. Recently, other popular eateries like Shake Shack also announced the closure of multiple Southern California locations. These restaurant shutdowns come in the wake of California’s new minimum wage policy, raising wages to $20 an hour. The cost of doing business in the Golden State has become increasingly prohibitive, especially for smaller and niche operations. The endeavor appeared to be optimistic, with the CEO highlighting their aspiration to be the future of quick- service restaurants, even going so far as to open their fourth location in a former McDonald’s building across from a Chick-fil-A and near an In-N-Out in Hollywood in 2023. Kevin Hart’s foray into the plant-based fast-food market seemed promising, but its sudden closure underscores the stiff challenges posed by California’s unforgiving business climate. Does this signal the beginning of the end for trendy, health-centric eateries in high-cost regions? Only time will tell. Kevin Hart’s foray into the plant-based fast-food market seemed promising, but its sudden closure underscores the stiff challenges posed by California’s unforgiving business climate. Does this signal the beginning of the end for trendy, health-centric eateries in high-cost regions? Only time will tell. items including burgers, “chicken” sandwiches, nuggets, salads, tater tots, and milkshakes.

Craft Brewed 18 hours for Maximum Flavor & Strength

In today’s fast-paced business world, staying ahead requires more than just skill ᅳ it demands relentless energy and drive. For Alex French, the "Under 40" Co-Founder and CEO of Bizzy Cold Brew Coffee, this philosophy is ingrained in every aspect of his leadership. “We have a simple motto here: no naps, drink coffee,” French highlighted in a Food Institute report. This sentiment embodies the spirit of a company that's built on a tireless work ethic and an unwavering commitment to quality—something that’s resonating with energy-hungry on-the-go professionals and activity enthusiasts alike. French's approach to leadership is hands-on, which surely factored into his recent honor as a regional EY Entrepreneur of the Year. He’s not just the guy in the office; he’ll get on the production line, or take the red- eye for a sales meeting...priding himself on being in the trenches with his team. This attitude mirrors his brand's positioning in a competitive cold brew market that has surged to a $6.5 billion industry. The brand's competitive edge is further driven by transparency, particularly around caffeine content. “For the consumer, it’s really about taste, caffeine, and price. Those are the three things that they care about, and those are won on the shelf,” Alex underscored in the report. “You can’t win on the shelf by (marketing) ‘taste’; consumers don’t trust that. What we did was we noted the caffeine on the front of the bottle – between 270 and 300 milligrams per Organic, Unsweetened Cold Brew USDA Organic Certified • Gluten Free

This clarity has resonated with consumers who want maximum value, helping Bizzy stand out in an increasingly crowded field of RTD coffee, energy and other beverage options...and across generations. While Bizzy Cold Brew's marketing taps into multiple demographics, particularly millennials and Gen Z, the brand has garnered broad appeal amid a customer base representing a wide range of ages and backgrounds who are enjoying Bizzy products. 12-ounce serving; we’re the only ones that do that. So, the consumer can look and say ‘This is a lot of caffeine for just slightly more money than the mainstream, national brands.’”

HOSPITALITY NEWS OCT | Page 17

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Our Mission JUST GO FEED PEOPLE

Mercy Chefs is a faith-based, non-profit disaster and humanitarian relief organization. We exist to provide professionally prepared, restaurant-quality meals to victims, volunteers and first responders in natural disasters and emergencies, and we partner with existing like-minded organizations to further their mission by providing food service in underserved communities across the country and around the globe.

Activated for Hurricane Helene

HOSPITALITY NEWS OCT | Page 21

WHAT COMFORT FOOD MEANS TO ME Why Mercy Chefs' Founder Gary LeBlanc brings family favorites to the front lines When I was growing up in Louisiana, my grandmother, mom, and aunt would make this homemade concoction called cherry bounce. I still have vivid memories of running through my nanny’s backyard with my cousins to pick wild cherries for the special recipe. Once we collected all the cherries our small hands could gather, we would rinse them and place them in an empty gallon bourbon bottle, and cover them with sugar. After watching the cherries sit in the sugary stew for days that felt like months, I would watch as bourbon was poured over the mixture and it was put away to age to perfection. In my family, the cherry bounce was only pulled out for special occasions and gatherings, and it was reserved as a coveted cocktail ingredient to make a Manhattan or an old- fashioned one. The taste and ritual of making cherry bounce transports me back to childhood and those halcyon days picking cherries with my cousins. I created this recipe for Cherry Bourbon Barbecue Chicken in honor of my late grandmother, Nettie Butler Dore, whose backyard was home to the cherries we used to pick and whose spirit and love for cooking are in every bite.

For me, this dish is the epitome of comfort food, memorable dishes that make you recall your childhood, family, and close friends. It’s food that feels like a warm hug. As the founder of Mercy Chefs, a nonprofit that serves restaurant-quality meals to victims and first responders of emergencies and natural disasters, I make sure that comfort food is at the heart of what we do. I started Mercy Chefs in 2006 during the aftermath of Hurricane Katrina. The devastation hit incredibly close to home, and while volunteering, I saw the lackluster food that was being served to people who had just lost everything. In the years since, our mission at Mercy Chefs has been simple: Just go feed people. We have fed more than 10 million people since Mercy Chefs started. No matter where we serve, our goal is to provide a meal that, for just a moment, will make the individual we are serving feel like things are going to be OK—meals just like this Cherry Bourbon Barbecue Chicken.

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After a deployment to Tennessee following a tornado, we got a thank-you note in the mail that says it best. The writer shared: “We were without power for several days and greatly appreciated getting a hot meal. It is really more than a meal— somehow, it strengthens your soul and resolve.” Letters like that keep us going at Mercy Chefs. If a single meal can strengthen one person’s soul and resolve, then we can only imagine the impact of feeding millions. I hope this Cherry Bourbon Barbecue Chicken finds a spot on your family’s table, and if it does, my wish is that it brings you a little comfort and gives you a chance to think of someone you love. The best kind of recipes always do, right? Cherry Bourbon Barbecue Chicken Ingredients 1½ pounds dried cherries 1 cup bourbon

Get to Know Mercy Chefs

2 ⅔ cups water, divided ½ cup agave or honey 8 ounces tomato paste

¾ cup apple cider vinegar 2 tablespoons molasses 1 teaspoon liquid smoke ½ teaspoon almond extract 2 tablespoons firmly packed light brown sugar 4 teaspoons Cajun seasoning*, divided 3½ teaspoons kosher salt, divided 1½ teaspoons ground black pepper, divided

1 teaspoon pepper, onion powder, garlic powder, and paprika. Add hot sauce to taste. Stir in cherries and bourbon. Bring to a low boil, stirring frequently. Remove from heat; let cool for 15 minutes. 4. Working in batches, process cherry mixture in a blender until mostly smooth, stopping occasionally to scrape sides of container. Add remaining ⅔ cup water if mixture becomes too thick to blend. Using a spatula, press cherry mixture through a fine-mesh sieve into a large bowl, discarding solids. Reserve 1½ cups cherry mixture. Set aside remaining cherry mixture to serve. (Refrigerate remaining cherry mixture for up to 2 weeks.) 5. Pat chicken dry with paper towels; place on prepared pan. In a small bowl, combine remaining 2 teaspoons Cajun seasoning, remaining 2 teaspoons salt, and remaining ½ teaspoon pepper; sprinkle all over chicken. Brush both sides of chicken with reserved cherry mixture. 6. Bake, skin side up, for 15 minutes. Brush top of chicken again with reserved cherry mixture. Bake until chicken is done, 20 to 25 minutes more. Serve with remaining cherry mixture. HOSPITALITY NEWS OCT | Page 23

1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon paprika Hot sauce, to taste 8 bone-in, skin-on chicken thighs

Instructions 1. In a medium bowl, combine cherries and bourbon. Let stand for at least 4 hours. (Do not drain.) 2. Preheat oven to 400°. Line a large, rimmed baking sheet with foil. Spray with cooking spray. 3. In a large saucepan, heat 2 cups water, agave, tomato paste, vinegar, molasses, liquid smoke, and almond extract over medium heat. Stir in brown sugar, 2 teaspoons Cajun seasoning, 1½ teaspoons salt,

Tunes and Taste Collide at the Cane’s Flagship in Nashville

From the moment you step foot inside, you’re immersed in the authentic Nashville culture. One standout feature is the belt buckle DJ booth, a nod to Nashville's southern roots, that will keep the music flowing and the vibes high deep into the night. We partnered with local artists and fabricators to help bring the vision of this Restaurant to life. The custom seating, created by Ranger Stitch, several seatbacks made from vintage truck tailgates and barstools topped with famous vinyl records. Adding a personal touch, three hand-painted guitars by artist James Willis hang on the red brick walls, paying homage to our legacy of beloved mascots Cane I, Cane II and Cane III. Another meaningful piece was created by internationally acclaimed artist Michael Murphy. His hanging installation features 75 uniquely designed steel pieces that come together to form a three-dimensional "one" and "heart," a callback to our ONE LOVE – quality chicken finger meals. Other fun features you can find in our Nashville Flagship include: • More than 200 disco balls hanging throughout the Restaurant • A 5-foot-6 tall statue of Cane III dressed in a dazzling red Nudie suit • A wall adorned with famous album cover • A sequin top, worn and signed by Loretta Lynn along with one of her prized guitars • Custom-painted horse standing at eight feet tall • Two five-foot-wide belt buckles hand-painted with iconic Nashville and Cane’s symbols • A wall of posters from the local and legendary Hatch Show Print Shop • A feature wall with a colorful horse-riding cowboy and his Cane’s cup made with an impressive 1.2 million

The flagship will offer exclusive retail gear with a Nashville twist. From plush toys to trendy clothing and accessories, there is something for everyone. These designs blend Cane's signature style with a dash of Western spirit, music and flair – making them a perfect souvenir to remember your trip to the Music City! We're thrilled to make our home on the famous Honky Tonk Highway! Our Nashville Flagship is more than a spot to pick up our craveable chicken finger meals, it’s an experience. The Restaurant is open from 10 a.m. to 2 a.m. Monday through Sunday. In addition to dine-in and carry-out options, Customers will have a whole new way to get “sauced” on Broadway when they order online or via the Cane’s mobile app for order ahead and quick and easy pick-up.

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Fritz Sonnenschmidt, CMC Chef Sonnenschmidt is one of the most recognized chefs among his peers for his many and varied accomplishments. He started his culinary career in Germany, which led to extensive international work experiences in hotel and club kitchens, including Executive Chef of the Sheraton Hotel in New York City. Chef Sonnenschmidt is considered an authority on kosher food, garde manger, and charcuterie. He is author/editor of several books including Charcuterie (Sausages/Pates/Accompaniments),The Professional Art of Garde Manger, Dining with Sherlock Holmes, The American Harvest, and Tastes and Tales of a Chef: Stories and Recipes. He is also a television personality, appearing on PBS in six seasons of Cook Secrets of the CIA and five seasons of Grilling Maestros. He served at The Culinary Institute of America from 1968-2002 and retired as Culinary Dean. His roster of former students is a veritable “who’s who” of respected chefs, including Anthony Bourdain, Charlie Palmer, Todd English, and Susan Feniger. Chef Sonnenschmidt is a repeat gold medalist at the Culinary Olympics and recipient of the Jerusalem Gold Medal for Culinary Excellence for kosher food and the Geneva Gold Medal for cold food display. Distinguished Achievements & Awards American Academy of Chefs (AAC) Lifetime Achievement Award FENI 2011 Outstanding Contributions to Culinary Development and Education Award Dean Emeritus, The Culinary Institute of America Forme, National Chairman, American Academy of Chefs (AAC) Culinary Ambassador, The Culinary Institute of America

Chair of the Past AAC Chairs Committee (American Academy of Chefs) Member of the AAC Culinary Hall of Fame Member of the National Research Association Honorary Member of the Order of the Golden Toque Holder of the Shilling, 2 Shilling and the Queen Victoria Medal of the Baker Street Irregulars

HOSPITALITY NEWS OCT | Page 25

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Emmanuel Niess 3rd Executive Chef @Casa Cruz NYC

About

• 4 years leading culinary operations as executive chef with major renovations and restructuring, transition during COVID years for Majorelle/Lowell Hotel. • 15 Years of culinary experience in High end, highly decorated restaurants/hotels. • 5 years of European 1/2/3 star Michelin star experience in Highly decorated Restaurants. • 7 years of Opening/managing/ funding, highly decorated Michelin guide restaurant as owner/chef.

• 4 years’ experience leading union teams with 2 different union houses without any grievances.

• NYC based pre-Opening and reopening experience for Multiple venue outlets. • 11 years of team and Operation Management in both Europe and the United States.

What is a CMC, and how to Achieve it CMC stands for Certified Master Chef, a certification awarded by the American Culinary Federation (ACF) to chefs who meet specific requirements. It's considered the highest level of certification a chef can achieve in the United States. To earn the CMC credential, chefs must meet educational, experience, and testing requirements. The exam is considered to be extremely demanding, both mentally and physically, and has a pass rate of around 27%. The exam is divided into eight categories and takes place over the course of eight days.

The CMC certification demonstrates a chef's exceptional knowledge of culinary arts and advanced cooking techniques. It can be a valuable credential for chefs looking to show employers their skills and professionalism. The Canadian Culinary Institute also offers a Certified Master Chef program, which is considered the highest culinary designation in Canada.

There are currently less than 100 Certified Master Chefs, as per the last count.

HOSPITALITY NEWS OCT | Page 27

PRESS RELEASE

World Food Championships Amplifies Commitment to Sustainability Through Strategic Partnerships with Chef's Manifesto and Natural Tableware Indianapolis, IN – (October 4, 2024) – The World Food Championships (WFC) is proud to announce an expanded commitment to environmental sustainability at this year's event in Indianapolis, November 8-12, 2024. As the world’s largest food sport competition, WFC is leveraging its platform to promote sustainable food practices and eco-friendly materials throughout the championship experience. In alignment with this mission, WFC has partnered with the Chefs’ Manifesto, a global network of chefs advocating for the transformation of food systems to ensure good food for all. Grounded in the United Nations’ Sustainable Development Goals (SDGs), the Chefs’ Manifesto focuses on driving action to achieve SDG2: protecting biodiversity, encouraging local and seasonal foods, focussing on food safety and healthy diets, as well as ensuring food is accessible and affordable for all. With chefs across more than 95 countries, the initiative advocates for food that is good for people and the planet, helping WFC promote conscious ingredient sourcing during the competition. The Chefs’ Manifesto supports the "Beans is How" campaign – a campaign with the mission to double the global consumption of beans (as well as peas, lentils, and other pulses) by 2028 - and WFC will be requiring competitors to create a dish featuring beans in the Opening Round of the World Vegetarian Championship. Additionally, WFC chefs will incorporate produce, proteins, and ingredients grown with respect for the earth, making sustainability a key element of this year's event. “We’re thrilled to collaborate with WFC and witness some critical steps taken to shifting the way we source, create and eat food,” said Paul Newnham, CEO of SDG2 Advocacy Hub. “Competitions like WFC help spotlight the critical role chefs play in creating a food system that nourishes both people and the planet, as well as encourage attendees to think about their own food choices. Everyone has a role to play in ensuring good food for all.” Additionally, WFC is excited to announce an extension to their strategic partnership with Natural Tableware, a leader in sustainable tableware solutions designed to reduce plastic waste. Natural Tableware produces high-quality, biodegradable products made from renewable resources like sugarcane and palm leaves. Their mission is to eliminate single-use plastics from the culinary industry by providing eco-friendly alternatives that combine elegance with functionality. At this year's WFC, Natural Tableware’s products will replace traditional plastic disposables in all areas of the event, from making products available for all competitors in the opening rounds to premium events such as the Taste of WFC and Grand Tastings. This partnership reinforces WFC’s goal to elevate the culinary experience while minimizing environmental impact. “Partnering with WFC gives us a unique opportunity to show how eco-conscious choices can elevate the dining experience without compromising on quality or elegance,” said Angela Castelli, President and CEO of Natural Tableware. “We’re proud to be part of this mission to make food sport more sustainable.”

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PRESS RELEASE

Since its debut in 2012, WFC has garnered a global following, providing unique culinary experiences at live events and through numerous television appearances. The WFC platform has revolutionized competitive cooking, known as “Food Sport,” by offering a level playing field, a fair judging system, and innovative culinary programming. Over the years, WFC has facilitated the creation of more than 10,000 new dishes and has partnered with local non-profits, charities, and food banks across the U.S. The 2024 World Food Championships will be held in Indianapolis, Indiana, from November 8-12, with qualifying events taking place throughout the year. Ticket information and purchasing options for the 2024 World Food Championships at the Indiana State Fairgrounds can be found here. Consumers and competitors can stay informed on all the latest announcements and programming for the upcoming championship by following World Food Championships on Facebook and Instagram (@WorldFoodChampionships) and LinkedIn (@WorldFoodChampionshipsHoldings). “As we showcase the world’s top culinary talent, we also recognize our responsibility to make thoughtful, planet-friendly choices,” added Michael Eaton, CEO of World Food Championships. “Partnering with Chef’s Manifesto and Natural Tableware helps us ensure that our event not only celebrates great food but does so with respect for the planet.”

About World Food Championships

The World Food Championships (WFC) is the premier food sport competition globally. This multi-day, live culinary event showcases some of the world's best cooks competing for food, fame, and fortune across twelve categories: Bacon, Barbecue, Burger, Chef, Dessert, Live Fire, Noodle, Rice, Sandwich, Seafood, Soup, and Vegetarian. Each year, thousands of teams vie for a coveted Golden Ticket at official qualifiers to earn their spot at WFC. Since its debut in 2012, the event has attracted participants from nearly 40 countries and every state in the U.S. The 2024 World Food Championships will take place from November 8-12 at the Indiana Farm Bureau Fall Creek Pavilion, located at the Indiana State Fairgrounds & Event Center in Indianapolis. For more information, visit WorldFoodChampionships.com.

HOSPITALITY NEWS OCT | Page 29

Why Buy RC?

Superior Product Quality

RC Fine Foods custom formulates from the finest, freshest ingredients. Each product is made in our SQF-certified, USDA-inspected facility under our exacting quality standards. Open code dating verifies freshness. RC manufactures our own products and ships directly to our customers anywhere with a one case minimum order. RC maintains an inventory level to ensure product availability and freshness. RC sells through a direct sales group who are experts on our product line. RC’s corporate chef offers culinary ideas and applications from the most classic to the most creative. Our product catalog and exciting recipe ideas are available on our website. RC products are formulated to provide the best quality and consistency for the price. Our focus is to maximize the flavor and performance of the product for any application. RC is a family-owned and managed company in business since 1972. RC is certified as a Women’s Business Enterprise (WBE), and we support many culinary and foodservice organizations either nationally, regionally or at the chapter level throughout the year.

Direct Customer Delivery

Direct Sales Support

Excellent Customer Value

Commitment to Our Customers and Our Industry

RC Fine Foods 1.800.526.3953 For more information, contact:

www.rcfinefoods.com info@rcfinefoods.com

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GROWING YOUR OWN TALENT Creating a meaningful apprenticeship strategy

By Jeanine Banks

JEANINE BANKS EXECUTIVE VICE PRESIDENT LLOYD STAFFING

Among the many challenges facing leaders in the hospitality industry is a major talent shortage. According to the Bureau of Labor Statistics, the industry is expected to add nearly two million jobs from now until 2031, but many businesses are currently struggling to find qualified workers. There are several factors contributing to this talent shortage including: • The rise of the “gig economy” has made it easier for people to find flexible work options, which is appealing to many hospitality workers. • The pandemic has led to some workers leaving the industry altogether, either due to layoffs or because they no longer want to work in a customer-facing role. • The hospitality industry is known for lower wages and long hours. In order to address the talent shortage, hospitality businesses are adopting new and creative hiring strategies to provide career tracks that offer employees opportunities for advancement. One hiring trend to adopt to help build workforce pipelines and reduce staff turnover is to offer apprenticeship programs , particularly for those in food service. Apprenticeship programs are a great way to train and develop new employees, while also giving them the opportunity to learn on the job and earn a living wage.

An “apprenticeship” is NOT an “internship .” The key difference is usually length of time – internships are typically one to three months long, whereas an apprenticeship usually starts at one year in length. It offers a structured training plan with a focus on specific skills. Apprenticeship programs can be customized to meet the specific needs of the restaurant or hotel, and can provide training in a variety of areas, such as cooking, food service and customer service. Apprentices can sometimes earn college credit depending on the formal structure of the program and a partnership with an institution with a hospitality curriculum. It is important for hospitality leaders to “think outside the box” when it comes to apprenticeship programs – providing gameplans for positions not always thought of when it comes to apprenticeship training. In addition to providing training and development, apprenticeship programs can help to reduce staff turnover. Apprentices who are invested in their training and development are more likely to stay with the business long-term. They are also more likely to be productive employees, as they have the skills and knowledge they need to do their jobs well. If you are a hospitality leader or manager, consider offering apprenticeship programs as a way to build your workforce pipeline and reduce staff turnover. It is a win-win for both the business and the apprentice. If you want to create your own apprenticeship program on a smaller, local scale, here are some tips: • Start by defining your goals. What do you hope to achieve with your apprenticeship program? Do you want to train new employees, develop future leaders, or give back to your community? Once you know your goals, you can start to develop a program that meets your specific needs.

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