INAUGURAL ISSUE
VOLUME 1 x ISSUE 1
STAFF SHORTAGES RISING SALERIES
TRICK OR TREAT? GHOST KITCHENS
“I’ve got to do everything myself. I can’t find help!” OVERWHELMED
ON THE INSIDE Association Highlights Bakery Broadcast Calendar of Events Employment Opportunities Employment Tips Equipment Exchange Equipment for Sale
INTRODUCING THE INAUGURAL EDITION OF HOSPITALITY NEWS
SHARING THE ULTIMATE INSIDERS VIEW OF THE HOSPITALITY AND FOOD SERVICES INDUSTRY
W elcome to the first edition of Hospitality News. My passion for the food service and hospitality industry, lead me to start this magazine as a venue to share and provide insight and expertise to others who share the same interests and passion. I am excited about starting this adverture. I have been in the food service industry for over 40 years. Having started, managed, bought and sold many companies allowed me the opportunity to learn just about every aspect of the food services business. I have met many of the iconic people within the business, and learned a great deal from each and everyone of them. My drive and passion to continue to learn even more, will inspire me to contribute more to this industry. When the COVID-19 pandemic shook the foundations of our world, and the customers we depend on, settled into a “lock-down” environment, those of us in hospitality and food service world, struggled to stay open. Our focus shifted to surviving rather than thriving. Many lost the connection to industry news and trends. As I navigated these difficult days, I promised many, that as those in the industry began to emerge from their isolation, and the pandemic’s darkest days began to ebb, I would start a publication dedicated to, and for the people of the hospitality and food services industry. And provide not only the business owners and managers, but the teams supporting them.
Hospitality News will include a calendar of events now that live events are returning. We will have a detailed classified section to inform those seeking career changes, along with a trading center of pre-owned equipment. We will profile top hospitality and food service industry leaders and newsmakers. We will also profile top-tier experts who have achieved high levels of success, to foster inspiration in others. As our first issue is completed I would like to thank the Hospitality News team who have made this publication possible. Through these challenging times, the team has worked hard to bring this magazine to life. I will always welcome feedback, to help build a first class publication and make this magazine a beacon for those who seek information and inspiration.
Cordially,
Ed Daniels Publisher & Editor-in-Chief n
ED DANIELS
PUBLISHER & EDITOR-IN-CHIEF
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ON THE INSIDE
H O T E L , D I N I N G A N D E A T E R Y T R E N D S
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Fighting Back Against Food Spoilage Equipment Dealers vs. Those Who Just Sell Equpiment Are You Getting All You Need
Publisher & Editor-in-Chief Ed Daniels
Contributing Editors H O T E L , D I N I N G & E A T E R Y T R E N D S
Kim Bunn-Minsky Jay Patitiner Lynne Schults
Martin aniels Caren Franklin Russel Sperber
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From Social Media? The Lie of “No One Wants To Work”
Carol Terracciano
Design/Creative Director André Garabedian
SHANGHAI’S AMAZING UNDERWATER HOTEL
Digital & Social Media Director Monica Thomas
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Production and Project Coordination Maria Medina
Editing and Proofing Haley Nemeth
HOSPITALITY NEWS Created by Media Magic, Inc. 202 Terminal Dr., Plainview, NY 11083 HospitalityNewsNY.com (516) 376-6862
A BAD MOOD OR SOMETHING MORE SERIOUS? 26 SALERIES ON THE RISE AS RESTAURANTEURS BECOME DESPERATE FOR STAFF
37 40 Why You Should Clean Your Hoods & Ducts Regularly Positive Post Pandemic Changes In The Restaurant Industry 30 THE SCOOP ON PIGEON POOP 42 WHAT IS A GHOST KITCHEN?
Restaurant Work During Covid-19: A Blessing and A Curse Service Directory
46 48 50 52
Employment Opportunities
Upcoming Events
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FIGHTING BACK AGAINST FOOD SPOILAGE
W ith the beneift of today’s technology, the fight against food spoliage, is more often won than lost. Most people responsible for safe food handling are aware of most tools available, yet many do not take advantage of what is acutally at their fingertips. Technology that is available today includes remote temperature monitoring systems with audible or text alarms that can alert a manager when there is a risk of losing product. Proper maintenace and pre-planned maintenance of refgrigeration equipment also reduces the risk
of spoilage and a few dollars spent to be proactive, can prove to save thousands of dollars a year on inventory. Educating employees and staff about proper refrigeration protocol can prove to be invaluable in saving product and money. For example, when there is a lot of inventory in and out of the kitchen, good management would ensure the doors are not left open for extended periods of time. This can save product and keep temperatures stabalized. For more information about how to minimize risk of product loss, click on the photo below. n
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EQUIPMENT DEALERS VS. THOSE WHO JUST SELL EQUIPMENT
volume of production is as important as making sure your dealer has the expertise and is willing to help you maximize the potential of the equipment they are selling you. If they are, it’s a win for you both. They get a great customer that comes back for new equiment, and you get the vital tool you need, to maximize the value your kitchen produces (which means your customers win too)! n
Go ahead and buy that top-of-the-line oven with all of the newest advances for your bakery. You deserve it! Do you buy it from someone who sells it to you without providing you with the knowledge to use all of thoe great features? Did they train your team on those bells and whistles? Technology is not at all new to the food services industry. The latest and greatest equipment tech is available regularly. But for many, it has proven to be a mixed grill of pros and cons. When preparing to purchase expensive equipment for your kitchen, picking the right equipment, is just as vital as picking the right dealer. An equipment dealer or manufacturer that cares about customer satisfaction, and looking for a relationship with you will make sure the sale is not complete, until the you and your team are properly trained on how to use the equipment and all of the features it includes. There is no shortage of dealers available. Choosing the right dealer can be a challenge. Considering your equipment needs based on menu, customer base, and
INTRODUCING THE RANDELL CHEESER STATION ™
MEET MEL! THE NEWEST MEMBER OF THE BSE TEAM.
Every shred of cheese that doesn’t land on the pizza during prep becomes waste that adds up significantly over time. This little-by-little waste can drain potential profits.
Thankfully, help has arrived.
The Cheeser Station’s practical design holds up to 30 pounds of cheese with 100% utilization, builds customer loyalty by improving consistency and helps you grab people’s attention with new, exciting menu offerings. With the combination of eliminating cheese waste and controlling cheese use at the desired level, operators can see payback in as little as 6 months.
DISCOVER YOUR ROI… CONTACT OUR PIZZA PRO unifiedbrands.net/cheeser-station
BSE, a leading manufacturers’ agents nationally, is pleased to introduce the newest member of the team, MEL, the Mobile Equipment Lab. BSE knows you’re busy; so they decided to bring the equipment right to your door. This offers you a change to give it a thorough, hands-on test in a convenient and fast way. For more information about MEL, and BSE, call 516. 694. 0300 or visit bsereps.com. n
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NEW YORK AREA HOSPITALS MAKES PURCHASES THAT BOOST EFFICIENCY, SAVE ON COSTS
MANY COMPLAIN THAT THEY DON’T GET ENOUGH “BANG FOR THEIR BUCK!” ARE YOU GETTING ALL YOU NEED FROM SOCIAL MEDIA?
FLUSHING HOSPITAL MEDICAL CENTER in Queens New York was in desperate need of new dish machine to replace the old Hobart flight type dishwasher. Searching for the best deal, Meiko became a leading option. After a close evaluation by the Hospital’s engineering department, it was demonstrated that Meiko scored higher in every performance area and was
LONG ISLAND JEWISH MEDICAL CENTER NORTHWELL HEALTH purchased a Mieko Dish Machine three years ago, and it proved to be a wise purchase. The processing of washing dishes at the hospital, the promise of low energy consumption and few to no breakdowns proved true.
“ Success seems to be connected with action. Successful people keep moving. They make mistakes, but they don’t quit. ” — Conrad Hilton
It’s for reasons such as this, Meiko is becoming a more prominent name
selected as the new dish machine for the hospital as a result. n
in the world of food service. n
S ocial Media is such an ambiguous term. What exactly does it mean? Of course, you don’t know whether you’re getting the best bang for your buck when you may not know the true meaning of the term “Social Media.” For this article, we’ll define social media as the various interactive platforms that allow the sharing of information, ideas, services, products, company press releases, career interests etc. via virtual communities and networks. These platforms include LinkedIn, Facebook, YouTube, Instagram, and Twitter. Back to the initial question, before you can determine the “bang for your buck” or your return on investment (ROI), you need to clearly define your social media objectives. As you brainstorm and put together your Social Media marketing plan, here are some possible objectives: business conversions (customer lead generation/ acquisition), products/services awareness, employee trust, branding, traffic to your website etc. Also, make sure you consider all your social audiences, like employees, suppliers, partners, and shareholders. These are very important as well. WHAT EXACTLY DO YOU WANT TO GET OUT OF SOCIAL MEDIA?
After you’ve decided what your main objectives and audiences are, determine the strategies and tactics to achieve these objectives. Success starts with your team. First, select the team that will oversee social media creation, posting, responding and analytics. You can either look within, hire new staff or choose an agency that specializes in social media. Next, put together a social media calendar which consists of the topics, links, photos, quotes, videos, memes, events, content etc. that will be posted for the day, week, and month. You will need to do this monthly. Make sure that there is a central location like Google Drive to keep all your photos, videos etc. Finally, you need to have platforms for measuring success. Most companies have Google Analytics integrated on their website. There are many tools for measuring the success of social media. SEO platforms like SEMrush and Moz also have tools for measuring social media success. Social listening tools such as Sprout Social and Hootsuite will help you determine if you are getting the best “bang for your buck”. And if all this seems quite overwhelming, you can always reach out to us here at Media Magic (mediamagicnow.com). We’ll be happy to give you a free consultation! n
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MONICA THOMAS
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GIVING FOOD SERVICE PROFESSIONALS THE TOOLS THEY NEED TO SUCCEED
Founded in 1999 by Lynne Schultz and Bart Gobioff, Tri-State Marketing is a Manufacturers Representative Group for the commercial food service equipment and supplies industry.
Tri-State Marketing specializes in Marketing and promoting food service equipment and supplies in Northern New Jersey, New York and Fairfield Country, Connecticut.
We support sales with information, drawings and on-site assistance.
Our team facilitates orders and coordinates delivery or your equipment and we offer product demonstrations and equipment training — as well as after sale service and support.
The brands that we represent are recognized leaders in their particular market segments. Call our team of experts to assist in you or visit our website for more information.
HANYC was one of the sponsors of NYC Tourism is Back, Start Spreading Your News, an event held to recognize the revival of the tourism industry and to bring industry leaders together. The event was held at One World Observatory, New York City on Monday, August 30 from 5:30pm - 7:30pm.
SAVE THE DATE ANNUAL MEETING AND COCKTAIL RECEPTION
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Thursday, December 9 3:30pm Annual Meeting 5:30pm Cocktail Reception
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TRI-STATE MARKETING ASSOCIATES 730 Old Kitchawan Road North, Ossining, New York 10562 T: 914-941-1717 E: info@tri-statemarketing.com W: tri-statemarketing.com
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For more information, or to reserve your ticket, visit hanyc.org
QUALITY. SUPPORT. SERVICE.
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State-of-the-art equipment, functionality, & design THE LEADER IN FLEXIBLE FOODSERVICE FACILITY SOLUTIONS
Kitchens To Go is the leader in both interim and permanent solutions for foodservice providers who require flexible facilities to continue or expand operations. Specializing in small to complex projects, Kitchens To Go equips providers with solutions that keep foodservice operations uninterrupted.
From planned to unplanned situations, Kitchens to Go provides innovative solutions that mirror existing production facilities with state-of-the-art equipment, functionality, and design to ensure business continuity.
Modular Kitchens
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THE LIE OF “NO ONE WANTS TO WORK”
SHANGHAI’S UNDERWATER QUARRY HOTEL
A fter eight years in the restaurant industry, Estefanía decided she’d had enough. Last summer, she quit her job at a New American restaurant in Chicago where she had worked as a manager and sommelier since 2017.
S hanghai, China is home to some of the tallest buildings on Earth. From the Oriental Pearl to the mega-tall Shanghai Tower, the city is renowned for taking architecture to extreme heights. But just 30 kilometres from the skyline, a truly ground-breaking project is nearing completion. Extending 90 metres down into an aban- doned quarry the 18 storey InterConti- nental Shanghai Wonderland is a struc- ture like no other. Located in the Sheshan Mountain Range, the hotel was conceived by Atkins for the Shimao Group as a unique destination to rival the extravagant resorts of Singapore and Dubai.
Despite her hesitancy to return to the industry, Este- fanía just started working at a Mexican restaurant in Logan Square, which she describes as a better expe- rience than her last job. The fact that Estefanía quit restaurant work and returned makes her a COVID- era rarity.
“ I came back to be given the silent treatment from the owner,” she told me via email. “He said I abandoned him and that he couldn’t trust me [or] see me as a manager anymore. ”
Estefanía, who asked to be referred to by her first name because she is an undocumented worker, said she got COVID-19 in June and took two weeks off to recover and quaran- tine. When she came back, she no- ticed a shift in the way her employ- ers treated her. “I came back to be given the silent treatment from the owner,” she told me via email. “He said I abandoned him and that he couldn’t trust me [or] see me as a manager anymore.” Estefanía said the last straw was when a co-worker threatened to
For months, restaurateurs across the country have been sounding the alarm about an industry-wide labor shortage. Managers of small, independent restaurants and big national chains alike have told the press they’re having trouble get- ting longtime staff to return to their jobs or finding new employees to replace them. Managers and own- ers are largely blaming their inabil- ity to retain — or even re-hire — staff on expanded unemployment benefits designed to mitigate the economic devastation of the pan-
demic; claims that “no one wants to work” because they’d rather stay home and cash unemployment checks have become commonplace, even though they aren’t entirely accurate. n
call ICE on her. She quit the restaurant, got a job as a receptionist, and thought she was done with the restau- rant industry altogether. But the pay couldn’t compare to what she was making before, so now, she’s back.
Read the full story on this video, including images and useful links, here: theb1m.com/video/shanghais-underwater-quarry-hotel
QUALITY IS IN THE DETAILS
It’s the little things that keep your restaurant running smoothly. At Pro-Plus, our team will work to keep your kitchen running at peak efficiency and fully compliant with sanitation and OSHA standards and codes. Our technicians will take every step necessary when it comes to caring for your kitchen.
Give the Pro-Plus team a call for your Kitchen Equipment Repair, Maintenance and Inspection Services.
40 YEARS OF COMMERCIAL KITCHEN REPAIR & MAINTENANCE Free No-Obligation Consultation 866-773-7717 • protekny.com
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Is it pandemic related stress that causes tension be- tween those who once were harmonious, and worked well together, or has working from home during the pandemic, made office synergy impossible? As some of you may know, there are many organizations, extremely qualified to help any and all people during these stressful times to help bring your team in sync! LICADD is one such highly qualified and reputable orga- nization that can reach out to anyone who needs help. With specific programs for the Hospitality industry, LI- CADD is available to provide classes or individual train- ing for those in need. Follow this article for upcoming podcast, or go to the website www.licadd.org. AS TENSION AND STRESS LEVELS MOUNT, THE FRUSTRATION, THE FIGHTS, AND ARGUMENTS BETWEEN THOSE WHO WERE ONCE FUNCTIONING HARMONIOUSLY ARE SURE TO BOIL OVER!
LICADD - Executive Director Steven Chassman Talks about Substance Abuse
If you are feeling stress, you are among the over 80% of the world sharing the same emotion. More than ever, you can get help. There are many free resources avail- able from qualified experts who are willing to help. Hav- ing the tools to cope and manage stress, get beyond the cause of the stress will return the harmony to your work and life!
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EXPERTISE. EXPERIENCE. SOLUTIONS.
Providing your equipment the “T.L.C.” needed for efficient results
Servicing all maintenance needs no matter the challenge
Qualified to service all types of Hobart equipment
Factory training from the manufacturer
Commonly needed parts well stocked in our warehouse
Safety is always a priority for our team and our customers
• EMERGENCY REPAIRS 24/7/365 • FACTORY TRAINED • WORK AND PARTS GUARANTEED • STAINLESS STEEL FABRICATION • INSTALLATIONS & START UPS • OVERHAULS
VETERAN OWNED-AND-OPERATED SINCE 1978, American Dream Solutions has the expertise, experience, and support to remedy most any of your commercial cooking repair needs. We are factory trained on a multitude of manufacturers equipment and work closely with manufacturers to resolve any maintenance problems you might have. We provide the highest level of expert service, in an expedient fashion, under the most demanding conditions. All repairs are guaranteed.
AMERICAN DREAM SOLUTIONS COMMERICAL KITCHEN REPAIR AND MAINTENANCE www.adeproserv.com (631) 408-7021 • (718) 417-6735
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FOCUS ON YOUR PASSION. WE HAVE YOUR BACK!
Join AHF New York for BSE Marketing Equipment Lunch and Learn including an Exclusive Tour of Sang Lee Farms
Thursday, October 21, 2021 Space limited to 50 participants. exclusively for AHF-NY Members. $25 per member includes lunch, and transportation.
For more information, contact: Mimi Wang, 347-675-5560, mimi.wang@va.gov
Managing all of the processes of the Back of House is extremely complex and improving operational efficiency within an organization requires identifying areas of waste and improvement to increase efficiency. Only then can management focus on making the most of those resources to increase productivity. The ComplianceMate system addresses a critical need for proactive food safety initiatives at every type of foodservice establishment and enhances your Operational Efficiencies. Through a combination of wireless temperature sensors, mobile technologies, and easy-to-use tools built for the modern kitchen, ComplianceMate gives you total control over food safety and compliance at your food service establishment. With real-time access to temperature data, you can quickly identify operational deficiencies and prevent food safety mishaps before they occur. You can also make evidence-based decisions about kitchen processes and staff training. We help customize your checklists and guidelines into ComplianceMate . From time and temp checklists to brand-specific standards, there’s no compliance metric that ComplianceMate can’t handle.
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One Source Solution For All Vended, Multi-Housing, On Premise and Dry Cleaners
A partnership with Singer Equipment Company means tailored service and unmatched solutions for foodservice businesses of all sizes. For over 100 years, our team has delivered their passion for service combined with deep industry knowledge – a winning combination for our customers. From custom commercial kitchen design and construction to one-stop wholesale supply management, Singer Equipment Company delivers on your every need with specialized expertise, responsive support and a history of success across the foodservice industry.
www.SingerEquipment.com 800-422-8126
November 9-10, 2021
We are a commercial and industrial Laundry Equipment Sales and Service company, widely recognized for prompt, reliable, and cost effective industry solutions for laundromats, hotels chains, residential building, restaurants, spas andfitness centers, non-profit and religious organizations, nursing homes and rehab centers etc. We are well recognized and well respected in the industry with over 20 years of experience. Our 40K sq foot facility currently houses extensive inventory of new, used and Reconditioned equipment, parts and accessories.
l Sales of new, used and reconditions equipment, parts and accessories l Professional after sales support l Assistance with new facility build out l Equipment repair and service maintenance by certified service technicians l Manufacturers’warranty processing l Purchasing of used equipment l Business brokerage and consulting
The Meadowlands Exposition Center at Hamon Meadows Meadowlands, New Jersey Experience the world’s largest, and most attended kosher- certified products trade show. Kosherfest gives manufacturers, distributors and suppliers of kosher certified products and services the opportunity to reach thousands of mainstream and independent kosher buyers from across the globe. Hear what they need in real time, make genuine connections, and receive exposure to high volume buyers via the Key Buyer Program.
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SALERIES ON THE RISE AS RESTAURANTEURS BECOME DESPERATE FOR STAFF THE BATTLE IS ON FOR WORKERS BY: JOHN MATARESE
Restaurants are boosting pay to try and attract new employees: “It’s actually hard to find people” Some companies have blamed unem- ployment benefits and stimulus payments for their hiring struggles, saying some people make more staying home. As the economy rebounds, restaurants and other businesses are finding it’s hard to hire people to work right now. It’s ‘help wanted’ everywhere! “There’s tons of opportunities there, and you don’t know what might happen!” Megan Jones tells us she was stunned by how many open positions she found job hunting this spring. There are so many open- ings, companies are now boosting pay.
THE HARDEST HIT: THE RESTAURANT BUSINESS. “Everyone in our industry is hiring right now. It’s actually hard to find people to work,” restaurant owner Jose Salazar said. At the moment, he is struggling to find chefs and servers for three of his restaurants. Randy Reichelderfer is facing the same fight. “It’s frustrating,” Reichelderfer said. “You can’t get people to show up. You can’t get. You can’t hire people.” To find and keep good employees, restau- rants have to offer more and more perks these days. Chipotle said it has one of the best retention rates in the business be- cause of its college tuition reimbursement program for many of its workers.
The National Restaurant Association blames three things. First, people still afraid to work in a close restaurant environment. Sec- ond, workers switching from cooking and serving to driving for Door Dash and Uber Eats. And lastly, unemployment benefits that often exceed pay for some jobs. “In our opinion, it takes away the urgency of coming out and seeking viable employment,” John Barker said. The restaurant group hopes the worker pool expands this fall as benefits finally run out. n
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Gabriela Events specializes in providing your customers with not only a fun and entertaining experience, but a memorable one.
GABRIELA MOURA EVENTS YOUR OCCAS I ON DESERVES OUR CAREFUL PLANN I NG . Gabriela and her team of coordinators will make sure your venue is the highlight of the evening with carefully choreographed decorations, delicious treats, and one of a kind party favors. Everything from a Wedding Ceremony, a milestone birthday, or even a holiday party, Gabriela’s team will make it their mission to provide your guests with an unforgettable event. Guests will come for a Gabriela event, and leave with a memory.
www.gabrielaevents.com x contact@gabrielaevents.com x 718.813.5717
DEALING WITH THE MESSES NO ONE ELSE WILL PROUDLY SERVING THE NEW YORK TRI-STATE AREA
HERE’S THE SCOOP ON PIGEON POOP
PIGEONS DONT PAY RENT.
D id you ever wonder why some areas of NYC, or some specific blocks, or even a specific ledge in a courtyard will hold pigeons while others dont? If you have had to maintain property damaged by Pigeons then you may have been thinking just this. Pigeons tend to nest & roost in the same locations they were raised and therefore a generational memory may be holding your proper- ty hostage to an extended family of birds. Although they can be beautiful to watch while flying as a flock in the air, they are much less attractive posted up over your awning with a streak of runny green stained paint where the acidic droppings accumulate on a walking path for your customer, employees or tenants. Pigeon are social creatures and pigeon “society” consists of “leaders” and “followers.” In fact there are 1 pigeon
leader per approximately 100 pigeon followers. The “leaders” scout food within a 1-5 mile radius and then alerts the “followers” where the action is and they get to enjoy the fruits of the leaders labor, with very little effort or risk. In some ways pigeon society reflects hu- man society. Pigeons can cause more severe problems than just ru- ining paint jobs, clogging up exhaust terminations and nesting in HVAC Equipment; they can cause over 65 diseases through pathogens like Toxoplasmosis, Cryp- tococcosis & even Parrot Fever. By contrast rats and mice carry 35. We don’t fear pigeons like we do rats because of their friendly disposition but that can work against you in a food service or hospitality environ- ment. Oftentimes the birds will congregate around the same areas people do in hopes of getting fed acciden- tally or by a “feeder” who regularly frequents the area. Pigeon droppings can infect people in the surrounding areas long after the birds have left or the droppings dried. If a maintenance worker decided to clean an old crevice with accumulated dried droppings this could potentially spread spores and bacteria to unknowing people within 150 feet. It is crucial to keep pigeons out of areas where humans frequent and once a genera- tional problem, or dried accumulated droppings situ- ation occurs it may be best to call in a professional. NYC Health Department accepts complaints of un- sanitary conditions deriving from pigeons or wildlife at #311 and states on their website “Property owners are required to clean up pigeon droppings on or orig- inating from their property.” Don’t Risk the health of your workers and customers or a Health Department fine.NYC Health Department also issues permits for pigeon removal and a licensed NWCO Operator is re- quired to perform the work. A great way to reduce pigeon populations is by trap- ping the resident birds using an ethical and humane program, and then excluding future birds from the area using optical sensory distortion devices or net- ting. Exclusion varies and you get what you pay for in terms of permanence and efficacy. Removing the food sources is important as well and often times when hu- mans feed birds habitually it brings other critters such as squirrel, racoon, and rats to the party as well. If you have a pigeon problem at your facility it may be best to give the professionals a call. n
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YOUR COMMERCIAL KITCHEN CLEANING & MAINTENANCE EXPERTS PROUDLY SERVING NASSAU COUNTY AND THE SURROUNDING AREA
PROFESSIONAL KITCHEN CLEANING Professional cleaning and preventive maintenacnce services for the foodservice industry. KITCHEN MAINTENANCE SERVICES Specializing in commercial kitchen maintenance for exhaust fans, vent hoods and more. COMMERICAL CLEANING SERVICES Health and safety is our priority. We’re focused on keeping your commercial space clean.
Cleaning and maintaining your kitchen exhaust system should be completed by a trained and certified professional. HOODZ is the leader in commercial kitchen cleaning and preventative maintenance services. At HOODZ of Nassau County, we strive to make sure all of our customers are completely satisfied with our work. All of our professional cleaners have extensive training and experience in the industry. In addition, our work adheres to the National Fire Protection Association (NFPA) standards.
516-442-2262 • HoodzInternational.com/nassau-county
THE HDPE ADVANTAGE
Steinberg & Associates presents award-winning speeches and corporate training programs on an array of topics including: Making a Difference, One Company at a Time... Around the United States and the World Since 1993
We specialize in providing custom solutions for your restaurant, bakery, deli, or bar. We have the capability to cut any piece to size, add a handle, and add a groove for catching liquid, if that’s what your business demands.
ADVANTAGES • Textured Finish is Consistant Top and Bottom • Harder Finish • Natural is White Color • Large Inventory of Colors, Thicknesses, Sheet Sizes KEY MATERIAL BENEFITS • Specially Designed Texture Finish will Maximize Product Life and Minimize Wear on Knives • Easy to Clean, Dishwasher Safe • Cleaning Fluids Wash Off Easily • Bright Natural Colors for Optimal Clean Appearance • Does Not Absorb Moisture, Odor, or Bacteria • Will Not Chip, Peel, or Crack • Able to Use at Low Temperatures — Freezer Applications
Mark P. Steinberg
He’s been called “the most refreshing and motivating corporate speaker on the scene today.” And whether he is presenting speeches at conventions in Las Vegas, lecturing to managers at AT&T, or offering seminars to Bristol- Myers Squibb around the United States, Mark Steinberg is enchanting and enlightening business audiences with his marvelous mix of training and entertainment. Mark uses psychological principles and theories to solve specific, practical, real-world problems that challenge individuals and corporations alike. “We take psychology from the laboratory and the university and bring it into the real world – making a genuine difference in the lives of people and organizations.” Mark has lectured to tens of thousands of people around the United States and the world, in organizations ranging from Fortune 500 companies to small and mid-size companies, and from the private sector to the public sector. He has discussed corporate training on radio and television, and has had articles published regarding inspirational ways of handling stress, and extraordinary approaches to creativity and innovation.
n Stress Management n Time Management n Customer Service n The Art of Creativity n Interpersonal Communication
We provide cutting surfaces in a variety of colors and thicknesses, all FDA and USDA approved for food contact. Plastic Cutting Boards is exclusively serviced by Plastic-Craft, a New York based plastic company. Plastic-Craft aims to create straightforward plastic solutions. If you do not see your exact model number or brand, please contact us and we will be glad to help. Also, if you know your dimensions, you may exercise the cut to size option to order your replacement.
Now featuring trending topics in the Psychology of the Hospitality and Food Service Industries, for over 20 years Mark Steinberg has developed a national reputation as one of the most engaging, inspiring, and informative personalities on the speaking and corporate training circuit.
COMPLIANCES
• Veteran-Owned Small Business • Made In The U.S.A.
steinbergpresentations.com n 917-750-6801
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WHY YOU SHOULD CLEAN YOUR HOODS & DUCTS ON A REGULAR BASIS THIS IS THE PLACEHOLDER TEST FOR A COLUMN SUBHEAD.
R egular cleaning and maintenance are vital services that your restaurant needs. Hiringanew hood cleaning company can be overwhelming and something too many eateries put off, but if you want to avoid fires within your duct work, and avoid heath and fire department violations and DOB violations, regualr cleaning is a priority. Not being compliant when it comes to hood and duct cleaning can lead to hefty fines, violations, and, in the worst case scenario, cause a fire. As pictured in this article, this picture is real, and there are many like this yearly. According to the National Fire Protection Association (NFPA), the majority of restaurant fires originate in the kitchen cooking appliances and flare into the kitchen
exhaust system. When it comes to fire prevention services, Alpha goes the extra mile, and makes the difference — day in and day out. Regular professional hood cleaning (consistent with local codes) is the only weapon against kitchen fires and hefty fines due to violations and non compliance. If you don’t have a responsible hood cleaning andmaintenance company servicing your system on the regular you ar putting yourself, your customers, and employees at risk. Our goal at Alpha Solutions is pretty simple but very powerful; we are highly committed to keep your kitchen safe, clean, and compliant with the local, state and federal agencies who are responsible for keeping food service operators compliant. n
TO BE COMPLIANT WITH ALL FIRE CODES, YOU NEED A TOP-TIER FIRE SUPPRESSION SYSTEM
FIRE SUPPRESION SHOULD BE ON TOP OF YOUR LIST OF PRIORITIES FOR YOUR KITCHEN!
ALPHA SOLUTIONS SPECIALIZES IN SAFETY SOLUTION SERVICES including fire supression, grease trap cleaning, kitchen hood cleaning, janitorial cleaning services, duct instillation and cooking oil recycling for restaurant and food-related businesses throughout New York State. We are fully licensed and insured, currently holding a FDNY Hood Cleaning License, NCFD Hood Cleaning License and Fire Suppression License, DEC permit and NYC BIC license.
GEORGI MARTE
ALPHA WASTE SOLUTIONS OWNER
AlphaWasteSolutions.com 516-927-7333
Call us today for free, no obligation consultation and estimate.
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Specialized expertise for the sophisticated operation Distribution Infrastructure n Nationwide distribution infrastructure with unparalleled selection of products n Six distribution centers across the US - Georgia, Kentucky, Maryland, Nevada, Oklahoma, Pennsylvania n 300,000+ SKUs n 99.5% of US population is within 1-2 day shipping Technology n Industry leading tech platforms that we apply strategically to each of our services n Custom, in-house built sites for ordering and tracking projects and products in real time n Customizable options that are tailored to each customer’s needs n Ability to fully integrate with third party procurement systems Project Management Proprietary Project Management software allows for streamlined project execution. n Deadline tracking n On time equipment procurement n Real time inventory status n Warranty tracking Experienced Professionals n Grounded professionals with focused areas of expertise n Our employees’ experience allows them to understand the unique needs of each customer and are focused on finding the best solution for their individual situation n 30+ Certified Food Service Professionals (CFSP) on staff
LANCASTER, PA n CHARLOTTE, NC n BRADENTON, FL 717.392.7363 n ClarkFoodServiceEquipment.biz
SOME POSITIVE POST PANDEMIC CHANGES IN THE RESTAURANT INDUSTRY
way of people ordering and picking up food. It works for those who are still a bit leery of indoor dining but who want to treat themselves to prepared meals instead of cooking another meal at home. IMPORTANCE OF SANITATION Customers are more aware of the cleanliness of an es- tablishment and are making their dining choices based on this. Businesses are doing everything they can to maintain stringent safety protocols to protect both the customers and the staff . Measures like frequent hand washing, sanitizing stations, and regular disinfection will continue. Overall, the industry will take sanitation more seriously and be proactive in disease prevention. There has been a renewed stress on health and safety. It has been a great wake up call. Online ordering delivery apps have seen an increased demand for their services. Restaurants that previously did not off er take-out and delivery are now incorporat- ing this into their business plans to further boost sales. Technology has proven to be a great resource during the pandemic. The use of the QR code-based menus allow for hands-free viewing and is more sanitary and envi- ronmentally friendly. Ghost Kitchens, where restaurants deal exclusively in takeout and delivery, are growing much more popular and will likely continue to grow. It looks like these trends will continue long aft er Covid-19. The food service industry has shown great strength in their willingness to adapt and adjust to constantly changing rules, regulations, and government man- dates. Those that were fl exible and instituted changes quickly were able to survive. The pandemic has been a great learning experience. This once in a lifetime (we hope) crisis has enabled restaurants to prepare better for future crisis. n
There is a silver lining at the end of all the hardships in the restaurant industry as the pandemic appears to be coming to an end. While restaurants were forced to close their doors, employees were let go and there were signifi cant supply chain issues, people in the cities and suburbs still needed to order food. Restaurants had to quickly revamp their business model and become very creative in their approach to food service delivery. Ini- tially curbside delivery was the only alternative, but as things slowly began to reopen more options became available. First outdoor seating, then limited in-house seating, and fi nally full capacity. Online ordering apps and take-out became popular. Th roughout this evolv- ing process many new developments took place in the industry that look like they are here to stay. OUTDOOR SEATING Restaurants began this by making temporary outdoor spaces so people could feel safe dining. Makeshift spaces, Igloos, and tents popped up all over town. This eventually morphed into businesses building per- manent, more aesthetically pleasing, outdoor venues. The government has relaxed their regulations and are allowing continuation of outdoor dining in areas where it was previously restricted. As you drive through ev- ery town you see more and more businesses that have taken over the streets. This has allowed restaurants to increase their table counts and hopefully recoup some of the losses incurred during the pandemic. CURBSIDE DELIVERY A convenience that may outlast the pandemic. This was the main way that restaurants were able to provide con- tactless food delivery during the height of the pandem- ic. Social distancing guidelines were strict and people fearful. Vehicles were able to pull up and have their or- ders placed in the trunk. Now it has become a popular
Tuesday, November 16, 2021 10:00 am to 4:00pm Pecinka-Ferri Culinary Center 3 Spielman Rd., Fairfield, NJ
GHOST KITCHENS: Foodservice’s ultimate de-coupling of production and fulfillment. VENTLESS tech solutions enable commercial kitchens to operate in just about any space. TOGETHER they create a powerful disruptive force. Breakout sessions, Experts, Live Cooking, Technology & So much more… We’ve recognized that, as major retailers have adopted the ghost kitchen model, there is a growing need for an overview of the concepts, planning, development, and execution of successful operations. Our Ghost & Ventless Kitchen Forum will be showcasing both the nuts and bolts of ventless appliances and the many nuances of ghost kitchens. Join us for a complimentary day of mock-up ghost kitchen and live cooking vignettes by our chefs in the various environments on ventless appliances, along with a classroom component centering around costing, menu development, marketing, real estate and technology, with speakers from the operator and the manufacturing communities. ADMISSION IS FREE and open to operators, consultants and designers, real-estate developers, dealers, and distributors. For more information visit pecinkaferri.com/event/ghost-ventless-kitchen-forum/
CAROL TERRACCIANO, RD
PECINKA FERRI ASSOCIATES
CONTRIBUTING EDITOR
3 Spielman Road, STE1 x Fairfield, NJ 07004-3403 (973)-812-4277 x pecinkaferri.com
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WHAT IS A GHOST KITCHEN?
of Covid. Plus, restaurants are operating at reduced capacity, and patrons are more cautious about dining out. Ghost kitchens are a way that restaurants can take advantage of the boom in delivery orders with- out losing money on unused dining space (and all the costs that come with keeping it up). Another factor driving the ghost kitchen trend is the rise of the gig economy, in which ghost kitchens can hire freelancers to make deliveries at a fraction of the cost of third-party apps like GrubHub, UberEats, and Postmates. Rising real estate prices are also contributing to this trend. Why pay tens of thousands of dollars to open up a dine-in experience when you can rent out a much smaller space and hire delivery drivers for much cheaper? PROS AND CONS OF GHOST KITCHENS Here are a few of the pros and cons that both restau- rant owners and their customers can expect from ghost kitchens. PROS Low overhead: As we mentioned above, not only is real estate often cheaper, but ghost restaurants don’t have to invest in the costs of hosting a dine-in expe- rience like furniture, decor, and menu printing costs. Faster opening times: Ghost kitchens can simply rent out space in existing facilities, so time-to-launch is dramatically decreased. Convenience: Delivery-only makes it easy for cus- tomers to enjoy restaurant-quality food, especially during the pandemic. Additional revenue streams: Established restaurants have the opportunity to generate additional reve- nue by renting out extra kitchen space to third-party ghost kitchen brands, or by launching delivery-only spin-offs from their own kitchen. Flexibility: Ghost kitchens can adapt quickly as mar- ket conditions or customer preferences change. CONS Additional costs: If you’re an established restaurant adding on a virtual brand, there is an up-front invest- ment involved, should you decide against running your own delivery operation. Lower-quality customer experience: In the hospitality industry, building customer relationships and loyalty is all about experience. That’s harder to control when you’re running a ghost kitchen.
Brand awareness challenges: Though online visibili- ty can help a restaurant, it also has to compete with the hundreds of other restaurant brands that can be found online. And because they all deliver, this means differentiators (like a prime location) won’t necessar- ily play into a customer ’s decision. 4 BASIC STEPS TO SETTING UP A GHOST KITCHEN Interested in setting up your own ghost kitchen? While it’s simpler, in some ways, than setting up a traditional restaurant, it’s also a relatively new con- cept — which means there’s a lot of uncharted terri- tory. Here are four things to do if you’re considering launching a ghost kitchen. Do your research: There aren’t a lot of templates for starting up a ghost kitchen, so you may have to get creative when you’re looking for resources. Seek out advice from teams who have been there, done that and learn from their successes (and mistakes). Define your concept: You don’t have to worry as much about location and ambience, which means your menu is really going to be the star of the show.
Who are you competing against? How will you stand out? How will you make your food to-go friendly? Find your space: When considering where to set up shop, so to speak, location may not matter as much since customers won’t be coming to you. But you do need to think about spaces that are suitable for cook- ing, whether it’s an existing kitchen space that you rent, a shared space, or your own facility. And if there are going to be multiple vendors using your space, is there ample room for comfortable cooking condi- tions and the supplies you need to start operation? You’ll also need to think about insurance coverage and safety inspections, among other things. Create a marketing plan: Once your concept and brand are established, you need to form a marketing plan with a heavy digital focus. Social media, digital ads, and a polished website will all help with this effort. If you’ve got your heart set on launching a restaurant but are worried about the up-front investment — or if you’re in the business but want to give a new concept a spin: the ghost kitchen model just might be for you.
In case you haven’t heard: ghost kitchens are kind of having a moment. Also called virtual, cloud, deliv- ery-only, shadow, and dark kitchens, ghost kitchens are a relatively new concept that emerged in the past year or two. But thanks, in large part, to COVID — they’ve become a legitimate and even preferred al- ternative to starting up a full-fledged restaurant. WHAT’S A GHOST KITCHEN? Ghost kitchens are essentially restaurants without the dining space. Their focus is to sell and fulfill on- line food orders for delivery using third-party apps like Grubhub, UberEats, and DoorDash, or with their own delivery operation. As a result, they typically have no visible storefront. Because the concept is still evolving, there isn’t a hard-and-fast definition of a ghost kitchen. With that being said, there are a few common ways ghost kitchens can be structured. USING A SHARED COMMISSARY SPACES These ghost kitchen facilities that are not located within a restaurant, so they’re strictly for delivery-on- ly purposes. Several independent brands may use a shared kitchen facility simultaneously, or there may be multiple in-house brands developed and operated by a single management team. LAUNCHING VIRTUAL “SPIN-OFF” BRANDS Some dine-in restaurants are launching virtual, de- livery-only restaurants, and they’re leveraging their current kitchens to do so. As an example: Chica- go-based Frato’s Pizza has always made and served pizza to dine-in customers. But recently, the owner has launched four “spin-off” restaurants from the same kitchen, including a milkshake concept and a grilled-cheese concept. While Frato’s continues busi- ness as usual, the four virtual restaurants operate as delivery-only. RENTING OUT RESTAURANT KITCHENS Another trend we’re seeing: some restaurants are renting out their own kitchens to accommodate ghost kitchen brands that need space and equip- ment, creating an additional revenue stream for es- tablishments that may be experiencing lower volume due to Covid. WHY GHOST KITCHENS ARE APPEALING Ghost kitchens are gaining traction quickly in 2020 for a myriad of reasons — with Covid leading the pack. Even in pre-pandemic times, the average American orders out at least once a week, while more than 20% of Generation Z gets delivery more than three times a week. Those numbers are only going up as a result
KEEP YOUR KITCHEN RUNNING Business is back and you need to be ready! Call Pro-Tek’s reliable, trained and certified technicians to inspect your equipment and appliances for safety and maximum operating efficiency.
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