August 2026 Long Island Edition

AUGUST 2026 VOLUME 1 ISSUE 1

Honored by The ACFLI For EXCELLENCE in Foodservice Page 06 Read More On UNCLE GIUSEPPE’S MARKETPLACE EVENTS RECAP AHFNY SYMPOSIUM • ACF NATIONAL CONVENTION • ACF LONG ISLAND & HOSPITALITY EXPO

Members of the Suffolk County Legislature have named Richard Doscher, RD, CDN, director of Nutrition & Food Services at Good Samaritan University Hospital, a member of its Food Policy Council. The mission of the Food Policy Council is to promote the production, distribution, and awareness of locally grown food, strengthen and prioritize policies that will improve food access, health, and nutrition, and enhance the regional food system by utilizing local agriculture, fishing, and shellfish aquaculture. Doscher has been an integral member of Good Samaritan’s food insecurity initiative, helping to develop a pilot program for food-insecure patients at Good Samaritan and a senior center nutrition program in conjunction with the Town of Islip. Doscher is dual trained as both a registered dietitian and chef with more than 20 years of combined experience in acute care food and nutrition services and fine dining, restaurant, and catering operations. As the director of the Nutrition & Food Services Department at Good Samaritan, he manages the overall food service for both inpatients as well as visitors, overseeing a talented staff who implement seasonal menu changes and new recipes based on industry trends and seasonal ingredients that best serve patients and their nutritional needs. Suffolk County Legislature Names Good Samaritan University Hospital Director of Food & Nutrition Services to Food Policy Council

Richard Doscher, RD, CD Director of Nutrition & Food Services at Good Samaritan University Hospital.

Richard Doscher also sits. on the Board of Directors of the distinguished American Culinary Federation of Long Island, which is producing the first-ever Long Island Foodservice and Hospitality Expo on April 6 , at the Marriott Hotel in Melville. For more information about this event, click here. th strategies in which patients are screened for food insecurities using an evidence-based screening tool and assists in connecting patients with local and federal resources, while providing non-perishable foods upon discharge. Doscher resides in Selden with his wife and three children. As a member of Catholic Health’s Food Insecurity Team, Doscher implements

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INDUSTRY HONOR

Eddie Daniels, Publisher of Hospitality News, inducted into the Chaine des Rôtisseurs E ddie Daniels, Publisher of Hospitality News, proudly celebrates his

PUBLISHER EDDIE DANIELS

EXECUTIVE ASSISTANT CAREN FRANKLIN ACCOUNT EXECUTIVE CAROL TERRACCIANO PODCAST HOST CHRIS PALMER “Go Cry In The Walk-In” HOSPITALITY NEWS CONTRIBUTORS ANDREW GREENE ED LAWRENCE MARYLIN SHERMAN CHEF REIMUND PITZ TANIA COLLAZO GRAPHIC DESIGNER ANABEL MARTINEZ GROWTH STRATEGIST CHAD DANIELS

induction into the Chaine des Rôtisseurs, joining a prestigious international organization dedicated to culinary excellence, fellowship, and the appreciation of fine dining.

Hospitality News congratulates Eddie Daniels on this special honor and looks forward to continuing its support of the culinary and hospitality industries for years to come. As a member of the Chaine des Rôtisseurs, Daniels joins an international network of hospitality professionals, chefs, restaurateurs, and gastronomic enthusiasts who share a commitment to preserving the traditions of fine cuisine, fellowship, and the art of the table. The induction recognizes Daniels' passion for the culinary profession and his ongoing efforts to connect people, celebrate achievements, and strengthen the industry through meaningful storytelling and media coverage. The Chaine des Rôtisseurs, one of the world's oldest and most prestigious international gastronomic societies, recently welcomed Eddie Daniels, Publisher of Hospitality News, into its distinguished membership. Daniels has spent decades supporting the foodservice and hospitality industries through Hospitality News, a publication dedicated to showcasing industry leaders, culinary excellence, educational opportunities, and emerging trends. His commitment to promoting chefs, operators, suppliers, educators, and industry associations has made Hospitality News a respected voice throughout the hospitality community.

SOCIAL MEDIA ANABEL MARTINEZ

245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862

info@hospitalitynewsny.com www.hospitalitynewsny.com

LETTER FROM THE PUBLISHER 05 30 LEADING HOSPITALITY WITH PURPOSE CONTENTS

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UNCLE GIUSEPPE’S: 06 Where Hospitality Is Served Daily LANDMARK RESTAURANTS ON LONG ISLAND 08 GIANCARLO SPADARO 10 Shares his Hospitality Journey MATTHEW QUILES REGIONAL DIRECTOR OF FOOD AND BEVERAGE BRISTAL ASSISTED LIVING 24 IS OPENING A RESTAURANT ON LONG ISLAND TOO RISKY? 12 NICHOLAS MCGOVERNS 26 A Student Answers Why He Chose a Culinary Path. A MENTOR IS KEY TO SUCCESS IN THE CULINARY FIELD 25

31 THE NEXT GENERATION CULINARY STUDENTS

34 T HE RAPAWZEL EXPERIENCE

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37 THE ART OF ASKING BETTER QUESTIONS

38 HOW SUPERMARKETS ARE REDEFINING THE RESTAURANT BUSINESS 42 HIRING THE BEST IN A TOUGH MARKET

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AHFNY SYMPOSIUM RECAP & PHOTOS 62

PRODUCT SPOTLIGHT 73 Features innovative products and solutions that are transforming the hospitality and foodservice industry.

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Letter from the Publisher

Dear Readers,

Long Island’s Moment Has Arrived / Inaugural Long Island Edition Long Island is more than a region — it is a hospitality ecosystem built by entrepreneurs, Chefs, operators, educators, and communities who understand that hospitality is not a transaction, it is a culture. This inaugural Long Island edition marks more than an expansion. It is a recognition that one of America’s most influential hospitality markets has long deserved a national voice. From independent restaurants to resort dining, from institutional foodservice to culinary education, Long Island operates as a complete hospitality economy — resilient, innovative, and deeply connected. Hospitality News is not bringing a national publication to Long Island; we are bringing Long Island to the national stage. This is the beginning of a partnership — not just coverage. A platform for collaboration, growth, and shared progress. A commitment to telling real stories, elevating real builders, and connecting local excellence to national opportunity. The future of hospitality will be built by regions that think globally and act locally. Long Island is already doing both. Welcome to the new Long Island platform. Welcome to the future of Hospitality News, Long Island.

Where Hospitality Is Served Daily Uncle Giuseppe’s:

Service That Feels Personal What truly sets Uncle Giuseppe’s apart is its commitment to personalized service. Employees

In an era where the line between retail and hospitality continues to blur, Uncle Giuseppe's Marketplace stands out as a shining example of what it means to deliver true hospitality—every single day. For many supermarkets, the focus has traditionally been on transactions: getting customers in and out as efficiently as possible. But Uncle Giuseppe’s has taken a different approach—one rooted in experience, connection, and a deep understanding of what customers really want. And what they want, now more than ever, is to feel welcomed. More Than a Grocery Store Walking into Uncle Giuseppe’s is not just a shopping trip—it’s an experience. From the moment customers enter, they are greeted with the sights, sounds, and aromas of a European-style marketplace. Freshly baked bread, prepared foods, and chef-driven stations create an atmosphere that feels more like a restaurant than a traditional supermarket. This transformation is intentional. Uncle Giuseppe’s has embraced the idea that hospitality is not reserved for restaurants alone. It’s about how customers are treated, how environments are designed, and how food is presented. Every detail— from the layout of the store to the interaction between staff and shoppers—reflects that philosophy.

are not just staff—they are hosts. Customers regularly experience:

Staff offering recommendations like a seasoned maître d’ Butchers and fishmongers engaging in real conversations Prepared food teams presenting dishes with pride and enthusiasm It’s this human connection that transforms routine shopping into something memorable. Food as Theater One of the most powerful ways Uncle Giuseppe’s demonstrates hospitality is through food theater. Open kitchens, live cooking stations, and beautifully merchandised displays invite customers to engage, explore, and indulge. Whether it’s a hot food bar, a pizza station, or a dessert counter, the emphasis is on presentation and experience—key elements traditionally associated with the restaurant industry. This approach doesn’t just drive sales—it builds loyalty.

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A Lesson for the Industry As supermarkets continue to evolve, Uncle Giuseppe’s provides a clear roadmap for success. The takeaway is simple but powerful: Customers don’t just want products—they want experiences. For foodservice operators and retailers alike, the message is clear: Hospitality creates emotional connection Experience drives repeat business Service is the ultimate differentiator

Hospitality as a Daily Practice What makes Uncle Giuseppe’s truly remarkable is consistency. Hospitality isn’t a campaign or a seasonal effort—it’s embedded in the culture of the business. Every day, in every department, the goal is the same: Make the customer feel valued, welcomed, and inspired. And in doing so, Uncle Giuseppe’s isn’t just selling food —it’s redefining what a supermarket can be.

August 23 - 25, 2026 Anaheim Convention Center Anaheim, CA

Anthony Muzia:

“ Very honored to have won the ACF Long Island chapter’s Chef of the Year. Being nominated, practicing, competing all paid off “ Chosen Chef Of The Year By The ACFLI

Anthony Muzia Corporate Chef at Curate

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LANDMARK RESTAURANTS ON LONG ISLAND

Long Island has a number of legendary dining destinations that have become part of the region’s culinary identity over the years. Some are historic waterfront seafood spots, while others are iconic fine dining institutions that generations of Long Islanders recognize immediately. Here are several well-known landmark restaurants and hospitality destinations often associated with Long Island dining culture: The 1770 House — One of Long Island’s most historic dining destinations, known for upscale dining and Hamptons charm. (Discover Long Island) Lobster Roll Restaurant — Often called “Lunch,” this iconic seafood stop has become a Hamptons institution. (Discover Long Island) OHK Bar & Restaurant — Located at OHEKA Castle, this venue combines luxury dining with one of Long Island’s most recognizable estates. (New York Post) Peter Luger Steak House — The Long Island extension of the legendary New York steakhouse brand remains a major destination for steak lovers. (Wanderlog) Mirabelle Restaurant and Tavern — A North Shore landmark known for elegant dining and seasonal culinary events. (Discover Long Island) Duryea’s Lobster Deck — Famous for waterfront dining, lobster rolls, and becoming a major Hamptons lifestyle destination. (Business Insider) The LakeHouse — Known for scenic waterfront views and elevated Long Island dining experiences. Louie’s Prime Steak & Seafood — One of the classic waterfront dining institutions on Long Island. Bryant & Cooper Steak House — A longtime upscale steakhouse destination recognized throughout Nassau County. Jordan Lobster Farms — A classic seafood market and dining destination known by generations of Long Islanders. These restaurants became landmarks not only because of food quality, but because they created: Strong identities Memorable experiences Community loyalty Consistency over decades Destination appeal

That’s often what separates a “Good Restaurant” from a true Long Island landmark.

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Uncle Giuseppe’s Recipient of ACFLI Excellence in Foodservice Award

The renowned Marketplace Uncle Giuseppe’s has recently been honored with the Excellence in Foodservice award by the American Culinary Association of Long Island. This prestigious accolade is given to those who demonstrate a true passion for the foodservice industry. For many Long Islanders, Uncle Giuseppe’s is a familiar name, having established itself as a “go-to” destination that consistently provides high-quality products in a welcoming atmosphere. With offerings ranging from live entertainment to delicious dining options, customers can expect an experience that turns shopping into a delightful adventure rather than a mere task.

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Giancarlo Spadaro

Would you choose this industry again? Answer: If I’m being honest, this industry asks a great deal from you time, energy, and personal sacrifice. That said, it has also given me a career that is dynamic, people-driven, and constantly evolving. I’ve had the opportunity to build teams, create experiences, and be part of moments that matter to people. So while it’s not an easy path, it’s one I respect and take pride in, and in that sense, yes I would choose it again, with a full understanding of what it requires. Would you recommend it to a young person? Answer: I would recommend it to the right person. Hospitality is not just a job, it’s a lifestyle. It requires resilience, adaptability, and a genuine desire to take care of others. For someone who thrives in fast-paced environments and finds satisfaction in creating memorable experiences, it can be incredibly rewarding. For someone unsure or looking for structure and predictability, it may not be the best fit. It’s important to understand that early on. School vs. learning on the job Answer: Both paths have value. Formal education provides a strong foundation, structure, and exposure to theory. However, this is an industry where hands-on experience is equally, if not more, important. Learning on the job, especially under strong leadership and mentorship, is critical. Ideally, a combination of both education and real-world experience creates the most well-rounded professionals. Although there are numerous Directors of Food and Beverage in the tri-state area, Giancarlo has truly emerged as a standout. His passion for hospitality has rightfully earned him the spotlight in Hospitality News. Shares his Hospitality Journey

Giancarlo Spadaro Director of Food and Beverage The University Club One West 54th Street New York, NY 10019 GSpadaro@universityclubny.org

Would you mind sharing your journey Answer:

I came to the United States in 2010 with a very different background—I had attended law school and had no formal training in hospitality. At the time, I spoke very little English and was focused on finding work to support my family. Through a family connection, I was given an opportunity at an Italian restaurant in Princeton, New Jersey, and I started working just a few days after arriving. Those early years were demanding, but they shaped everything that followed. I approached the role with humility and a willingness to learn, starting with no preconceived notions. Very quickly, I realized I genuinely enjoyed the work. Hospitality gave me not only a profession,

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but also a way to connect with people and improve my language skills. That human element—taking care of others—became the foundation of my career. What drew me further into the industry was the realization that hospitality is one of the few professions where dedication and consistency can truly create upward mobility. While formal education is valuable, this is still a field where hands-on experience and mentorship carry significant weight. It remains one of the few careers where someone can start with very little and build a meaningful path through effort and discipline. After about a year and a half, I transitioned to New York City and joined the New York Palace Hotel, working on the opening of a French pastry concept under Chef Michel Richard. From there, I continued to grow within luxury hospitality at properties such as Loews Regency and the Four Seasons Hotel. These environments were instrumental in shaping my standards, particularly in service, attention to detail, and operational discipline. During that time, I made a conscious effort to understand all aspects of Food & Beverage—from purchasing and procurement to restaurant service, banquets, and room service leadership. The Four Seasons, in particular, was a defining experience, given its rigorous standards and expectations. I later transitioned into the private club sector, first joining the Cosmopolitan Club, where I developed as a dining operations leader and was introduced to a more relationship-driven approach to service. From there, I joined the Yale Club as Director of Food & Beverage Operations, working with a strong team during a period of reinvention for the Club and further establishing my role within senior leadership.

The University Club represents a defining chapter in my career. It is a historic and prestigious institution, and for me, it has become a place where I can continue to grow and contribute long-term. I am fortunate to be surrounded by a strong leadership team and a dedicated staff, and my focus remains on delivering the highest level of service across all food and beverage operations. Looking back, this was not a planned path, but it has been a meaningful one. Hospitality remains a profession where commitment, discipline, and a genuine passion for service can create opportunity—and that is something I continue to value every day. After a brief period outside the city to focus on my family, I returned to New York and joined the University Club as Assistant Director of Food & Beverage. I was later promoted to Director of Food & Beverage, a role I have held for the past two years.

Written with passion,

Giancarlo Spadaro Director of Food and Beverage

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Is Opening a Restaurant on Long Island Too Risky? Long Island’s dining scene is competitive, but opportunity is still on the table for operators with the right strategy. With so many restaurants already operating across Long Island, many aspiring operators wonder the same thing: Is there still room for another concept to succeed? The answer is yes — but success today requires more than simply serving good food. Long Island remains one of the most active dining regions in the Northeast. Residents dine out frequently, support local establishments, and continue searching for new culinary experiences. At the same time, the market is highly competitive, and opening a restaurant without a clear strategy can quickly become costly. High rents, labor shortages, rising food costs, and increased customer expectations have created challenges for both new and established operators. Many restaurants struggle not because of poor food, but because they fail to clearly define what makes them different. Industry experts say the strongest concepts today focus on identity, efficiency, and experience. Smaller footprints, strong takeout systems, social-media visibility, and niche concepts are often outperforming larger traditional models. Operators are also finding success with hybrid concepts such as cafés, food halls, specialty markets, and chef-driven fast casual formats.

WHAT DRIVES SUCCESS Strong niche and identity Takeout & delivery efficiency Social-media visibility Community involvement Smart operations & controlled overhead Memorable guest experience

THE CHALLENGES

High rent and labor costs Intense competition Parking and accessibility Rising food and operating costs High customer expectations

Parking, accessibility, and convenience continue to play a major role on Long Island, where customers value ease and consistency as much as atmosphere and menu creativity. While opening a restaurant on Long Island certainly carries risk, many industry professionals believe opportunity still exists for operators willing to innovate, control overhead, and create a memorable guest experience. In a crowded market, standing out has become just as important as the food itself.

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About Us The Burnt Chef Project is a registered Community Interest Company (CIC) on a mission to eradicate mental health stigma in the hospitality industry worldwide. We operate across 184 countries, providing free mental health support, education, and training to hospitality professionals who need it most. What We Do Every item you buy from this store directly funds our work. 100% of profits go straight back into: • Free 24/7 Support Line for immediate, confidential support • Free eLearning Resources – Accessible mental health training for hospitality workers globally • Mental Health First Aid Training – Certified MHFA courses and refresher sessions for teams • Workplace Training & Consultancy – BS 30480:2025 aligned programmes to embed wellbeing into hospitality culture

• Free Global Workshops for Culinary Education Students

- International Licensing – Partnerships in the USA, Australia, Canada, and beyond. Our Why We see you - in the rush, the reset, the grind. This shop fuels our mission: training that saves lives, free resources for teams, and a community that understands hospitality from the inside out. Every purchase powers support. If you need help, take a breath and reach out. We’re here - before service, after close, and every moment in between. Our mission is to make EVERYONE aware of mental health in hospitality.

YOU DON’T HAVE TO WAIT UNTIL YOU REACH BOILING POINT

GET HELP NOW

CAREERS IN MOTION

CAREER SECTION

Long Island's Expanding Foodservice and Hospitality Landscape

The HOSPITALITY NEWS Careers Section connects employers with driven talent across every area of foodservice and hospitality. Employers looking to post career opportunities and job openings can contact: info@hospitalitynewsny.com Find Your Our Next Opportunity

Long Island’s foodservice and hospitality industries are growing faster than ever — from new restaurants and luxury dining concepts to expanding hotels, healthcare dining, catering, and corporate hospitality. With opportunity rising across Nassau and Suffolk County, there’s a place for every level of experience — whether you’re beginning your journey or ready to take the next step in your career. From culinary professionals and hospitality leaders to educators, service staff, and creative innovators, the industry is actively searching for passionate individuals ready to grow and succeed.

CONTACT HERE

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CAREERS IN MOTION

Great Job Opportunitties

We’re not just a team. We’re family. 2700+ team members across 12 locations — and growing. Explore Uncle Giuseppe’s careers on Long Island, New York, and New Jersey. Join our team of food lovers and retail professionals.

We take care of our employees like family. Our 12 marketplace locations across Long Island, New Jersey, and Westchester are known for quality, tradition, and exceptional service—and it starts with our team members. Whether you’re seeking full-time marketplace careers or part-time retail positions, you’ll find rewarding opportunities with room to grow. Why Work at Uncle Giuseppe’s?

Long Island, NY Jobs available at our East Meadow, Melville, Bohemia, Port Jefferson Station, Port Washington, Massapequa, Smithtown, and North Babylon stores.

New Jersey Hiring in Bergen County (Ramsey), Monmouth County (Tinton Falls), and Morris County (Morris Plains).

Westchester, NY Career opportunities at our Yorktown Heights marketplace.

APPLY NOW

ALREADY APPLIED? LOG IN

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CAREERS IN MOTION

OPPORTUNITIES OFFERED BY OTHER GROUPS

THE ABOVE ORGANIZATIONS ARE CONNECTED TO CAREER OPPORTUNITIES

Mount Sinai Yacht Club COOK / PREP COOK / DISHWASHER FULL TIME Mount Sinai Yacht Club We are looking for a Cook, Pre Cook, and

The Rock Golf Club

Currently looking for an Executive Chef at The Rock Golf Club. Salary to commensurate with experience. ($75k-$90k range, 60-hour work week in season, 20-30 work week off season. Restaurant closes in Winter Jan, Feb, Mar) Knowledge of ordering, inventory, and quality control is a must. Strong leadership skills also important. If interested, please contact Brian at 631-559-9066. Email: Brianburner@msn.com.

Dishwasher, where your energy and dedication will help create memorable dining experiences. This role offers an exciting opportunity to develop your culinary skills, contribute to a fast-paced kitchen environment, and support the overall food service operation. Whether you’re preparing ingredients, cooking delicious dishes, or ensuring the cleanliness of our kitchen, your efforts will be vital in delivering top-quality meals to our guests. This position is paid and ideal for individuals passionate about the food industry work and eager to grow their culinary expertise.

For more details and to apply Email: Steward@msyc.org

Northport Hotel Opportunity

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CAREERS IN MOTION

Director of Operations Restaurant – General Manager

Opportunities available within several restaurants located in Islamorada, Florida Keys. Each one offering different dining styles and flavors. Currently seeking talented candidates for several different roles.

EMAIL US

Executive Sous Chef

OUR WEBSITE

CAREERS IN MOTION

The Future of the Resume: 7 Ways AI Has Changed It When asked, What is the future of the resume, you might very well get this response…

By Nancy Schuman, CSP

hat prediction comes from Lloyd Staffing President Jason Banks. It is a bold statement, T especially considering the résumé has survived for more than 500 years. Historians often point to Leonardo da Vinci’s 1482 letter seeking employment with the Duke of Milan as the world’s first résumé. More than five centuries later, job seekers are still using some version of the same concept: a document designed to communicate experience, skills, accomplishments, and value. So is Jason right? Will artificial intelligence finally accomplish what typewriters, fax machines, job boards, applicant tracking systems, and LinkedIn could not? Perhaps. But before we start planning the résumé’s funeral, it may be worth examining what is actually changing —and what isn’t. 1. AI Has Become Everyone’s Resume Writer Not long ago, writing a strong résumé was a skill unto itself. Today, candidates can ask AI to create accomplishment statements, rewrite summaries, tailor content for specific positions, optimize keywords, and even build an entire AI resume in minutes.

Leonardo da Vinci is often created with creating the first resume in 1482.

“The résumé will be gone in two years or less.” For many job seekers, this is a positive development. Qualified candidates who struggle to write about themselves now have access to tools that help them present their experience more effectively.

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Classic Paper

Designed & Formatted

Digital, Dynamic & AI-Optimized

One of the most significant shifts in recruiting is the move toward skills-based hiring. Employers increasingly want to know what candidates can actually do—not simply where they worked or what degree they earned. 3. Employers Are Beginning to Trust Resumes Less Can they perform the tasks required by the role? Skills assessments, portfolios, certifications, work samples, and project demonstrations are helping employers answer those questions more effectively than a traditional résumé alone. The future of the resume may be less about describing skills and more about supporting them with evidence. 4. LinkedIn Has Expanded the Resume If there is one platform that has fundamentally changed recruiting, it is LinkedIn. Many recruiters now review a LinkedIn profile before reviewing a résumé. Some candidates are contacted for opportunities without ever submitting one. Can they solve problems? Can they lead people? Can they communicate effectively?

But there is a downside. –– When everyone has access to the same technology, many applications begin to sound remarkably alike. Recruiters are seeing more polished résumés than ever before, yet distinguishing one candidate from another has become increasingly difficult. The result is a strange paradox: résumé quality is improving while differentiation is becoming harder.

2. Employers Are Beginning to Trust Resumes Less

Artificial intelligence has created a new question for employers: “Am I evaluating the candidate—or the software?” Research suggests many organizations are becoming increasingly skeptical about résumé accuracy as generative AI tools become more common. That skepticism doesn’t mean employers are abandoning résumés. It means they are relying on them differently. A résumé used to be viewed as evidence. Today, it is increasingly viewed as a starting point for further investigation.The document still matters. Trusting it blindly matters less.

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It provides context. It provides visibility. It provides credibility. The résumé remains a concise summary tailored to a specific opportunity. LinkedIn provides the broader story of a professional career. Together, they create a more complete picture together than separately. Yet LinkedIn has not replaced the résumé. It has expanded it. Unlike a traditional résumé, LinkedIn can include recommendations, certifications, articles, volunteer work, portfolios, professional achievements, and ongoing career activity. 5. The Digital Talent Profile Is Emerging Increasingly, employers are evaluating candidates through multiple sources rather than relying on a single document. Imagine a professional profile that combines: Employment history Certifications In many ways, this already exists. The résumé is becoming one component of a larger professional identity. That evolution doesn’t diminish the value of the résumé. It simply changes its role. 6. Candidate Assessment Is Taking Center Stage As confidence in résumé content becomes more complicated, candidate assessment is becoming more important. Organizations are relying more heavily on: Skills testing Structured interviews Behavioral assessments Work simulations Skills assessments Portfolio samples References Accomplishments Professional development Online presence

strengths that may not be fully reflected on paper. The hiring process is becoming less about what candidates claim and more about what they can prove. 7. Staffing Firms Are Becoming Truth Detectors Perhaps the biggest winner in this changing landscape is the experienced recruiter. As AI makes it easier to create impressive applications, employers increasingly need help separating presentation from reality. This is where staffing firms create value.

What was the initiative? How many people were involved? What challenges were faced?

What measurable results were achieved? What role did the candidate personally play? A résumé may say “leadership.” A recruiter determines whether that leadership involved five employees or fifty. A résumé may suggest technical expertise. A recruiter evaluates whether the candidate can confidently discuss and demonstrate that expertise. A résumé may imply cultural fit. A recruiter explores whether that fit truly exists.

Certification verification Digital portfolio reviews

This trend benefits employers because it reduces hiring risk. It also benefits candidates because it creates more opportunities to demonstrate

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CAREERS IN MOTION

In many ways, today’s recruiters have become talent detectives. As AI makes résumé writing easier, validating the information behind those résumés becomes even more important. For client companies, that creates confidence. For candidates, it creates credibility. And for everyone involved, it leads to better hiring decisions. So, Will the Resume Disappear? Unlike my colleague Jason Banks, I’m not ready to write its obituary. As the author of eleven career guidance books and someone who has written tens of thousands of résumés over a career spanning more than forty years, I’ve watched this document evolve through every major shift in recruiting. I’ve heard predictions of its demise before. –The personal computer was supposed to change everything. –Job boards were supposed to change everything. –LinkedIn was supposed to change everything. –Now AI is supposedly changing everything. And in many ways, it is. But perhaps we’re asking the wrong question. Instead of asking whether the résumé will survive, we should ask whether it will evolve? Consider the automobile. The cars we drive today bear little resemblance to those driven by our parents or grandparents. Their appearance has changed. Their engines have changed. Their technology, navigation systems, safety features, and performance capabilities would have seemed unimaginable a generation ago. Yet despite all those changes, their purpose remains exactly the same. They help people get where they want to go. I believe the résumé will follow a similar path. The package will change. Paper will become digital. Bullet points may give way to portfolios, assessment scores, verified credentials, LinkedIn profiles, and AI-powered talent records. But candidates will still need a way to tell their story. Employers will still need a way to evaluate that story. And staffing firms like Lloyd Staffing will continue helping both sides determine whether the story is authentic. The résumé of tomorrow may look dramatically different from the résumé of today.

Jason Banks, CSP, President

But I suspect it will continue serving the same purpose it always has: helping talented people find opportunities and helping employers find talent. Staffing industry leader, Jason Banks, however, believes the transformation will go even further. “Whether we call them résumés or something else may become irrelevant,” says Banks. “What employers will increasingly rely on are digital talent assets that are tailored to specific opportunities, supported by verified skills, validated experience, and authenticated identities. The document itself will matter less than the proof behind it.” Banks believes that as AI continues to improve, verification will become one of the most important aspects of hiring. “Today, technology can create impressive applications in seconds, but it cannot guarantee authenticity,” he explains. “That’s why I believe we’ll see a renewed emphasis on validation, recruiter vetting, and meaningful face-to-face conversations. In many ways, the interview may become more important than ever because employers need confidence they are hiring the person—not simply the profile.” Whether the résumé ultimately evolves or eventually disappears, both perspectives arrive at the same destination. The future of hiring will be built on trust. And in a world where technology can create almost anything, proving what is real may become the most valuable qualification of all.

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About Us

Chocolatiers Our team has a broad range of experience in the restaurant and hospitality industry. Chocolatier and Executive Chef Steven Amaral is a graduate of Johnson and Wales and nominated for the James Beard Award on the Pacific Coast, where he lived in Hawaii, and also traveled through Europe, Spain, Italy, and France, learning from the world’s top Chefs! Today, he handcrafts for you, our products inspired by passion, creativity, and love for the art of chocolate.

What We Do We handcraft “small batch” Artisanal Chocolates and individual-size gourmet desserts using LOCAL farm and purveyor products on Long Island. Only fresh, natural, and or organic ingredients go into our products. We craft our own proprietary blend of Belgian chocolate that surrounds local handcrafted centers created from fresh fruits, cream, sea salt, herbs, honey, spice, wine, and spirits. Our pies, cakes, tarts, and tortes are created with the same farm-fresh local ingredients.

NORTHFORKCHOCOLATE.COM

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Hospitality News / LI Edition / August 2026 / Page 22

At the heart of the hospitality industry lies one simple, powerful word: “Yes.” “Yes, we can make that happen.” “Yes, we’ll find a way.” “Yes, your comfort matters to us.” From the moment a guest walks into a hotel lobby, restaurant, or steps aboard a cruise ship, hospitality professionals are trained to anticipate needs, exceed expectations, and turn even the smallest request into a memorable experience. That “yes” mindset — the willingness to serve, to solve, and to care — is what transforms a stay into a story. As a travel agent and agency owner, I’ve come to realize that this very same spirit is the foundation of success in my industry, too. While we may not be fluffing pillows or delivering room service, we are still in the business of making people feel seen, cared for, and valued. A great travel advisor approaches every client just as a great hotelier approaches every guest — with empathy, enthusiasm, and creativity. When a couple dreams of a sunset proposal on a secluded beach, or a multigenerational family needs adjoining rooms at a fully booked resort, or a business traveler calls in a panic because their flight was canceled, the answer has to be, “Yes. Let’s figure this out together.” Behind that “yes” is a lot of unseen work — the same kind of tireless effort hospitality professionals know so well. Hours spent researching, calling suppliers, negotiating upgrades, coordinating logistics, and double-checking every last detail. But we do it because we understand something deeper: service isn’t a transaction. It’s a connection. Whether it’s a front desk clerk upgrading a guest after a long day of travel or a travel advisor securing that dream villa that seemed impossible to find, both moments are born from the same belief — that people remember how we made them feel. THE POWER OF YES: How the Spirit of Hospitality Inspires the Travel Industry By Michelle Kilian, Travel Agency Owner and Travel Advisor

Michelle Killian Travel Agency Owner and Travel Advisor

In both hospitality and travel, our role is to say yes to joy, yes to possibility, yes to making the world a little brighter for someone else. We’re not just booking rooms or planning itineraries; we’re crafting experiences that stay with people long after the suitcases are unpacked. And when guests or clients walk away smiling, feeling seen, valued, and cared for, we know that “yes” was the right answer all along. Because in the end, whether you’re behind the front desk or behind a travel desk, we’re all in the same business — the business of making dreams happen. About the Author Michelle Kilian is the owner of Carber Travel, a family-owned travel agency founded in 1968. A travel professional since 1978, Michelle has dedicated her career to helping clients experience the world with personalized care and genuine hospitality. Her passion for service and her “yes, we can make it happen” attitude have earned her a loyal following and a lasting place in the travel community.

Hospitality News / LI Edition / August 2026 / Page 23

Mathew Quiles, based on his recent promotion, is the Regional Foodservice Director of the Bristal Group, a well-respected health-related group of facilities operating on Long Island and New Jersey. Mathew will now be responsible for the oversight of several foodservice operations and utilize his talent and passion to elevate foodservice across the board.

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A Mentor is Key to Success in the Culinary Field

In the culinary world, talent alone isn’t enough— guidance from the right mentor can define a chef’s entire career. For young professionals entering the field, finding a great mentor means seeking more than just a job. It requires identifying leaders who are willing to teach, challenge, and inspire. Many aspiring chefs begin their journey at institutions like The Culinary Institute of America, where foundational skills are built under the direction of experienced instructors. However, the true search for mentorship often begins in professional kitchens. The best mentors are chefs who take time to explain techniques, encourage creativity, and demand excellence. These individuals don’t just manage a kitchen—they develop people. Professional organizations such as the American Culinary Federation provide another valuable

pathway. Through local chapter events, competitions, and networking opportunities, young chefs can connect directly with seasoned professionals who are passionate about giving back to the industry. Equally important is the mindset of the mentee. Great mentors are drawn to those who show dedication, humility, and a willingness to learn. Asking questions, staying late to improve, and consistently demonstrating passion can open doors that resumes cannot. In today’s evolving foodservice landscape, mentorship remains one of the most powerful tools for growth. For those willing to seek it out and earn it, the right mentor can turn ambition into mastery and transform a career into a lifelong craft.

Hospitality News / LI Edition / August 2026 / Page 25

1. What was it that caused you ot pick culinary as your career path? I got into the culinary industry by starting at a young age with my grandparents. Every Friday when my grandparents came over to watch my brother and me, I would help my grandfather cook dinner. Coming from an Italian family, he taught me a lot of the basics of Italian cuisine. 2. What segment of food service do you envision for yourself? My vision is to either become a private chef or open my own restaurant. I have thought about owning my own restaurant after my grandfather passed away. I always thought to myself how he brought a smile to people’s faces, and I thought I could do the same with a restaurant in his honor one day, and bring smiles to the community I own a restaurant in. I have also thought of becoming a private chef after I had the pleasure of getting to work with Chef Chris Lavecchia. He took me under his wing and taught me how to serve guests as a private chef. I had the pleasure of working with Chef Chris Lavecchia for multiple months before going off to SUNY Delhi for their Culinary Program. 3. What would be your next step after graduation? Once I graduate from SUNY Delhi, I plan on working my way up the brigade system, and hopefully, one day, I will become a head chef in a restaurant. Once I successfully achieve that, I plan on either becoming a private chef or the owner of a restaurant. While I work on those goals, I will also continue to challenge myself by competing in different culinary competitions. 4. What, if anything, would you like to change in restaurant operations today? If I could change one thing about operations today in a restaurant, I would change the hours/pay for chefs. We are working 12-hour shifts close to six times a week, and some chefs only make minimum wage. I would like to change this to where all kitchen staff have a more competitive salary above minimum wage. 5. What have you learned in your culinary training that was most exciting? The most exciting thing I have currently learned in my culinary training is the different ways to complete a Nicholas McGoverns A Student Answers Why He Chose a Culinary Path.

four-course menu in a set amount of time. As a member of The SUNY Delhi Hot Food Team this year, we competed in the Northeast region and were tasked with serving an appetizer, salad, entrée, and dessert course in one hour. This experience taught me so much in the areas of time control, multitasking, and creativity. 6.B eing a student of the culinary arts, and knowing what you know now, would you recommend this field to others who are undecided about a career choice? As a student who has experience in the culinary arts industry, I would recommend this career to others who are not sure of what career they want to pursue. This career can be demanding at times, but at the end of the day, you know that you have brought a smile to your guests with the quality of service and food they received. To me, there is no better feeling than ending a shift than sitting down and thinking about all the joy you brought to your guests. Nicholas McGoverns ACF LI Student Member Of The Year 2025, SUNY Delhi CFC | SUNY Delhi Hot Foods Team 2026 2026 NE Regional Student Team

Hospitality News / LI Edition / August 2026 / Page 26

Cannabis is steadily gaining acceptance in the foodservice industry, emerging as both a cultural shift and a culinary opportunity. As consumer attitudes evolve, interest in cannabis-infused foods and beverages— particularly CBD-based offerings—continues to rise. For many guests, these products represent a wellness-focused alternative to traditional alcohol service, opening the door to new menu innovation. Across the country, chefs are beginning to experiment with cannabis in controlled and creative ways. From private infused dining events to CBD mocktails and elevated desserts, the concept is moving beyond novelty and into the realm of refined culinary experiences. These offerings are often positioned as premium, curated experiences designed to engage adventurous diners. However, widespread adoption remains limited by regulation. Laws governing cannabis in foodservice vary significantly by state, and in many areas, THC-infused products cannot legally be served in restaurants. As a result, much of the innovation is taking place in pop-ups, private events, and licensed venues where regulations allow. Looking ahead, the potential for cannabis in hospitality is significant. As legislation evolves, operators may find new opportunities in micro-dosed menus, wellness-driven concepts, and cannabis-friendly dining environments. For now, cannabis remains an emerging trend—one that forward-thinking hospitality professionals are watching closely as it continues to develop. Cannabis Finds a Place at the Table

Hospitality News / LI Edition / August 2026 / Page 27

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Hospitality News / LI Edition / April 2026 / page 12

For People With Autism, Can Restaurant Kitchens Be a Haven? Culinary jobs can be a perfect fit, and a new effort is underway to help autistic workers land them. For three Halloweens in a row, Joseph Valentino was Emeril Lagasse. He wasn’t the only kid in New Jersey who idolized chefs and wanted to be one when he grew up. For Mr. Valentino, though, the dream seemed especially hard to reach. Diagnosed with autism as a toddler, he still hadn’t spoken by age 5, when he first dressed as Emeril. Today, at 27, he is a cook at Point Seven restaurant in Manhattan, working the cold food, pastry, and raw bar stations, sometimes all at once. He says the path he took to get there was strewn with rejection. There were interviews that went nowhere, jobs in kitchens where he never felt welcome, and deep periods of depression. “I viewed myself as a liability,” he said. His career is one of the inspirations for a new program, Chefs on the Spectrum, meant to train and place people with autism in fine-dining jobs.

Joseph Valentino, left, a cook at Point Seven in Manhattan, and Franklin Becker, the restaurant’s owner. Mr. Valentino, who has autism, helped inspire a new program to place people on the autism spectrum in fine- dining jobs. Credit : James Estrin/The New York Times Mr. Valentino and the owner of Point Seven, Chef Franklin Becker, introduced the initiative Tuesday night during a $2,500-a-head fund-raiser for the nonprofit organization Autism Speaks at Cipriani Wall Street in Lower Manhattan. Mr. Becker, who is on the group’s board, pitched his Chefs on the Spectrum idea to the rest of the board as a way to help address two problems at the same time: the shortage of skilled labor in restaurants and a high unemployment rate among autistic adults. Professional kitchens have long been known as havens for people with neurological and developmental disabilities. Chefs who describe themselves as dyslexic include Marco Pierre White, Jamie Oliver and Marc Murphy. Cooks who say they have some form of attention deficit can seem to outnumber those without. The complete story can be accessed by clicking below