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“TOUCHLESS FOOD EXPERIENCE” THE PANDEMIC, ALTHOUGH IN ITS FINAL PHASE, LEAVES ITS MARK

ON THE INSIDE Association EVENTS Service Directory Employment Opportunities Calendar of Events

UPCOMING EXPOS NEW ENGLAND Restaurant & Food Show

1 National Restaurant Association Restaurant Show Exotic Travel Guided by the TRAVEL VIRTUOSO pg 12-13

iCombi Pro. iVario Pro. All of a sudden, so much more is possible.

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A MESSAGE FROM OUR PUBLISHER

I am elated to see the country is transitioning to a level of normalcy similar to what we remember. We are able to see faces, smiles, and emotions, something years ago, we would take for granted. Now we take less for granted, and appreciate things more now than ever. Probably that is one of the best things that came from the pandemic, we appreciate now that which we took for granted. Being in the hospitality industry which includes hotel, restaurant, travel, gaming, and a whole lot more, we can see first hand, that “we are coming back” and although not business as usual, we are certainly moving in the right direction. No doubt there are still many challenges, such as staffing, the supply chain, and now a major spike in gas prices, puts a kink in travel and entertainment, we the American people are resilient and we shall overcome. Those who make a living predicting the future, are very verbal that the third quarter of 2022 should be great. Many

restaurants are claiming long waits for tables, and people are more than willing to spend more for a dining experience and not complaining about higher prices. Yes, the last two years were tough, but there is a light at the end of the tunnel, and if we look hard, we can see it, if we look harder, we can see a bright light. The proverb “necessity is the mother of invention” proves true and the pandemic created the need for new products and services, and in the last two years, we have seen so many new services and products surface, and we shall be a better country for it. On behalf of the HN staff, and myself, we wish everyone a healthy and prosperous 2022

Ed Daniels Publisher n

HOSPITALITY NEWS MAGAZINE IS ALIGNED WITH THE FOLLOWING ORGANIZATIONS

CLICK FOR DETAILS - ACF NATIONAL - ACF REGIONAL - SHFM - BAKERS GUIL - HANYC - - AHF-NY - AHF-NJ - AHF NATIONAL - PARTRIDGE CLUB - - FBAA - MATT - NRA NATIONAL - NRA NY -

ED DANIELS

PUBLISHER & EDITOR-IN-CHIEF

AFFILIATIONS n American Chefs Federation

n The Partridge Scholarship Foundation n Association for Healthcare Foodservice

n American Chefs Federation - New York Chapter n American Chefs Federation - Long Island Chapter n Bread Bakers Guild of America n Society for Hospitality and Foodservice Management

n Association for Healthcare Foodservice - New York Chapter n Association for Healthcare Foodservice - New Jersey Chapter

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Since its inception, CIC has served as a premier one-day event for the corporate foodservice and workplace hospi- tality community attracting 150-250 executives from the New York City area. The two most recent years of virtual conferences were attended by 250-400 workplace hospitality professionals. CIC originated in response to the events of 9/11 and this industry’s responsiveness to the community’s needs at that time. In its aftermath, SHFM members came together to host an area-wide conference, Meeting Critical Challeng- es: Emergency Management in Onsite Foodservice and established CIC as an annual event. Each year, inspired by a specific industry challenge, SHFM leaders select a critical industry issue as the focus of this conference, where perspectives are explored and solutions examined. Topics in the areas of Finance, Technology, Crisis Management, Food Politics, Space Utilization and Customer Service have been featured. The Art of Change and People: The Hu- man Side of Hospitality were the latest themes. CIC has been held at select corporate facilities and unique venues including Citi Field, The New York Times-Times Center, JPMorgan Chase, New York University, Prudential Financial, Time Warner, Convene and the New York Stock Exchange. SHFM’s 21st annual Critical Issues Conference will be held April 27th, 2022, in recognition of its 20th Anniversary.

908-359-5500 rcfinefoods.com

6 With many years in foodservice sales, strong ideals, and the vision to fill a much needed market gap, Rubin Cohen founded RC Fine Foods with his wife, Elaine, in 1972, the rest is history which can be readon their web site. About RC Fine Foods High quality specialty products delivered directly from the manufacturer to the end user.

SPONSORS OF AHF AS SOC I AT ION SHFM AS SOC I AT ION ACF AS SOC I AT ION CONTACT US

ON THE INSIDE 8 12-13

H O T E L , D I N I N G & E A T E R Y T R E N D S

5 Reasons People Stay Unemployed THE TRAVEL VIRTUOSO 8 CHALLENGES FACING RESTAURANTS AND HOW TO OVERCOME THEM Can Inflation be a Good Thing?

Publisher & Editor-in-Chief Ed Daniels

Editor-in-Chief Maria Medina Executive Assistant Caren Franklin Contributing Writers

Martin Daniels Eleni Finkelstein Linchi Kwok

Cole Mckisson Kim Bunn-Minsky Carol Terracciano

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National Restaurant Association Show

Design/Creative Director André Garabedian Digital & Social Media Director Margarita Kilpatrick Social Media Specialist Emily Moletteri Lauren Swantko HOSPITALITY NEWS Created by Media Magic, Inc. 245 Newtown Rd., Plainview, NY 11083 HospitalityNewsNY.com (516) 376-6862 Margarita Kilpatrick Editing and Proofing

International Restaurant & Foodservice Show

Setup Any Ghost Kitchen with Middleby Marshall Wow! Ovens

ACF-LONG ISLAND AWARDS GALA

Gas Vs. Electric Conversations Heat Up

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How Retailers Can Rival Restaurants For Delivery

ONDO FOOD LOCKER SYSTEM

INNOVATIVE CONCEPTS GO WILD

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The Advantages of Partnering with the Bread Bakers Guild of America

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Hotels Launch Ad Campaign After Omicron Sinks Occupancy

50 SHFM RAMPS UP FOR THE ANNUAL CRITICAL ISSUES CONFERENCE

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What Happens After Disaster Strikes

Who Will be the Next Big Merger and Acquisition in 2022?

ACF-LONG ISLAND HOSTS GALA EVENT OF THE YEAR, A SUCCESS

A Fight For Equality

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Service Directory

Employment Opportunities

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Upcoming Events

ACFLI Annual Culinary Excellence Gala 2022

HN Interviews Chef Andrew Greene and hears the story of generous vendors

Lizxx Xxxxxxx works the Guest Desk and Orchestrates much of the Events details

HN covers the Stroy of the Rich’s Co. told proudly by Xxxxxxxx Xxxxxxxxx

Chef Frank Costantine poses with team to document award winner Xxxx Xxxxxx

President of ACF National opens the Gala with virtual congratulatory speech

Hospitality New team takes a moment to pose for a selfie

THE EVENING IN REVIEW

The LONG ISLAND CHAPTER OF THE ACF, recently had their Annual awards gala, and as expected, the turnout was huge, and a good time was had by all. Awards were presented and well received by those who deserved them.

A surpirse speech was made by Chef Kimberly Brock, current President of the ACF NATIONAL. HOSPITALITY NEWS MAGAZINE was there to memorlialize the evening, and took the opportunity to interview some of the guests. Now that the pandemic has wound down, events are being scheduled, and one partucular exciting event will be the upcoming Chef ’s competition to be held at MOnroe College in New Rochelle

WINNER OF ACF MEMBER OF THE YEAR AWARD

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The CDC estimates that approximately 48 million people get sick from foodborne illness every year. 128,000 of these people end up in the hospital and 3,000 die. The five most common foodborne ill- nesses are norovirus, salmonella, clostridium perfringens, campylobacteria and staph aureus. Approx- imately 25% of people and animals have Staph on their skin and in their nose and it usually does not GLOVES FOR F

cause illness in healthy people, but Staph has the ability to make toxins that can cause food poisoning. If one of these individuals does not wear gloves when preparing food and the food is not heat treated, the bacteria grow, toxins develop and a customer is sick with a foodborne illness. There needs to be a careful balance when wearing gloves while handling food. As a food safety profes- sional, it is disheartening for me to see servers wearing gloves and not changing between tasks, clean- ing of tables, handing someone a check or serving food. When you ask a food work how often they change their gloves many are quick to say between every task, but when you look into the garbage can or inventory at the end of the day it is apparent that they aren’t following the protocol. Unfortunately, most kitchen staff don’t change their gloves often enough too. I recently observed a counter person preparing three bagels, one with whitefish salad and tomato, one with a bacon and egg sandwich, lastly a bagel with tofu. In all three cases he touched the food with his gloved hands, the same gloved hands. He also used a knife, wrapped the bagels, wrote the price on the bagels with sharp- ie and wiped the counter with a cloth rag. He did not change his gloves during this entire time. In this case the lack of glove changing is more than a sanitary issue where we have to worry about salmonella, e-coli and staph, we need to also worry about cross contamination of allergens, be conscious about religious beliefs with people who do not eat pork and for the vegans among us who do not consume any animal products.

The federal food code states that, “food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispens- ing equipment. Ready to eat food is food that is not going to receive any additional heat treatment. This is the most significant point that gloves should be worn in a kitchen. Many employees prefer to wear them when handling dirty dishes, garbage and cleaning so to protect themselves as well. Handwashing and wearing gloves prevent foodborne illness as it prevents the cross contamination of foods. Before putting on gloves, employees must wash their hands using an appropriate method. Studies show that most foodborne illness comes from employees not following proper food safety guidelines, and therefore is preventable. It is the obligation of the food service manager to teach their staff about the proper use of gloves. My recommendation is use color coded gloves. Use green gloves for sanitation, purple gloves for clean dishes, clear gloves for ready to eat food and yellow gloves for the people serving the food. Written by, Beth Torin RD, Chief Operating Officer Food Safety Design and Protection 917.743.0217 www.Bettercallbeth.com FOOD SAFETY https://www.mydexfit.com

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Welcome to Our Website Carber Travel is a full service travel agency that has been serving the travel community for over 50 years. Being a branch of the Tzell Travel Group, affords us the necessary leveraging power to assist you with all your travel needs resulting in significant cost savings while being dedicated to emphasize a quality, personalized, proactive cus- tomer service product. Our Web Site Our Web site provides a set of traveler-friendly tools designed to simplify your travel planning. Please navigate our new website to find out more about our many specialty services or view our current offers at the bottom of this page along with other essential travel planning tools and specials from the main navigation above. CARBE TRAVEL GROUP REPRESENTS THEIR CLIENTS, NOT THE AIRLINES, CRUISE LINES, OR HOTEL CHAINS. ALTHOUGH CONNECTED WITH JUST ABOUT ANYONE AND EVERYONE IN THE TRAVEL INDUSTRY, THEY TAKE PRIDE IN BOOKING ON GEHALF OF THE CLIENT RATHER THAN THE AIRLINE, CRUISE LINE OR HOTEL

HOSPITALITY NEWS MAGAZINE USES CARBER TRAVEL EXCLUSIVELY FOR ITS TRAVEL NEEDS AND REQUIRED ACCOMMODATIONS. WHEN ASKED BY OUR CLIENTS OR ASSOCIATION, WE ALSO SUGGEST CARBER TRAVEL, AS THEY ARE TRULY VETERAN AGENTS FOR TRAVEL AND HOTEL ACCOMODATIONS

845.359.5499 718.457.1000

A MEMBER OF THE TZELL TRAVEL GROUP

New England Food Show $20 Registration Offer!

Join the foodservice industry at New England Food Show taking place April 3-5, 2022 at the BCEC in Boston, MA. New England Food Show is the region’s largest restaurant and foodservice event serving both the foodservice and retail sectors. The latest products, services, and technologies will be showcased for the industry, along with a comprehensive and lead- ing-edge program of education that will provide restaurants and foodservice establishments from New England with the best tools to grow and improve their business.

SOCIETY FOR HOSPITALITY AND FOODSERVICE MANAGEMENT

MICRO INTENSITY MIX ™ , Rye Bread Toasted in Brown Butter, Fresh Sheeps Cream, Royal Belgium Caviar, Mesquite Smoked Salmon, Charred Onion Oil Chef Bobby Cortez

WORLD’S FINEST CUISINE ON TOP OF THE

600+ MICROGREENS EDIBLE FLOWERS Petite ® Greens | Tiny Veggies ™ | Specialty Items Herb, Flower, Fruit Crystals ®

Exceptional Quality • Highest Food Safety • Sustainably Grown

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The Chirs Palmer team brings the house down wirh applauding and acknowledging his accomplishment and career successes

Chef Chris Brown, a native New Yorker from Long Island, spent the better part of his illustrious career on Long Island. Being an active advocate of the ACF, ha as many support the organization an its mission. Chef Chris is certified with distinguished credentials with a long history of successes. Currently he is the Executive Chef of the well known and landmark Crest Hollow Country Club in Woodbury L.I. Anyone spending just a few minutes with Chef Chris, can tell immediatley this is a passionate and spiriterd Chef. Read more about Chris in the next edition.

17 EXECUTIVE CHEF CHRIS PALMER

Chef Massimo Bottura Chef Patron, Osteria Francescana and Founder, Food for Soul In a personal “fireside chat”, join us for a one-on-one with world-re- nowned Chef Massimo Bottura as we explore Osteria Francescana and his philanthropic nonprofit, Food for Soul. Throughout the COVID-19 pandemic, Chef Bottura kept his eyes fixed on his mis- sion to reinvent the way we think about sustainable cooking, avoid- ing food waste, and expanding the Refettorio network around the world as a mindset change, rather than a charity. Interviewed by food sustainability expert and Chief Sales Officer of Do Good Foods, Thomas McQuillan, we’ll learn how Chef Bottura ideates around food to create delicious and nutritious food that promotes collab- oration and empowers an environment of inclusion for all across his hospitality and social endeavors. Be prepared to be inspired and learn from one of the most iconic chefs of our time. As Chef Bottura often says, ”There is a future in our future!” KEYNOTE SPEAKER

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EDWARD G. LEONARD, CMC DIRECTOROF CULINARY / EXECUTIVE CHEF FRESH MEADOW COUNTRY CLUB

Edward is one of only 73 Certified Master Chefs in the country and is one of four that also holds the master chef designation from Germany and World cooks society. Recent winner of the 2021 ACF Innovation award for Culinary Arts along with being honored this September 2021 receiving the Culinary Excellence Award for Outstanding Exec- utive Chef and Leadership for “Private Golf or Country Clubs “ at the third annual Golf Kitchen Culinary Excellence Awards at Glen Arbor Golf Club. He spent 13 years with the leading British hotel and catering compa- ny TrustHouse Forte traveling the globe and based in New York City holding positions as Corporate Chef of North America, Director of Operations, Vice President and Executive Vice President. Hotels such as Plaza Athene, Westbury, Watergate in DC along with high end din- ing rooms for corporations like NatWest Westminster Bank, General Electric and American Express.

He spent eight plus years with the famed Westchester Country Club & Hotel. In his tenor, he placed the culinary program on the map in the club and resort world locally and globally and club became the 12th ranked Platinum club in the country. He took making an impact for the industry with students becoming Vice President of Culinary Aca- demics for Le Cordon Bleu Chef North America with 14,000 students overseeing 16 colleges, creating a restaurant and capstone concept for students last class called Technique for 13 of the colleges. He built cultures of excellence in challenging and large properties like General Electric’s World head- quarters which featured 3 high dining rooms each with their own chef, full employee eatery for 6oo daily and a 28-room Hotel designed by I. M. Pei along with corporate jets out of Westchester NY, Reynolds Lake Oconee Georgia and then, the Polo Club in Florida, putting them on the map, drawing talent and winning awards for Food & Beverage. He is considered to be in the top 1% of Culinary leaders in the club and resort industry.

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Founded 2005 Total students: 800,000 + Training in over 2000 organizations worldwide Learners in 179 countries Culinary Content Professional Chef Training Plant-Based Cook Training Health & Wellness including prescribable courses for healthcare providers Seafood Literacy with Barton Seaver Waste Not with the James Beard Foundation Pastry, Breads and Cake Decorating courses with the French Pastry School Essential Vegan Desserts with Fran Costigan Culinary Content Professional Chef Training lant-Based ook r i i Heal h & Wellness including prescribable courses for healthcare providers Seafood Literacy with Barton Seaver W ste Not with the James Beard Foundation Pastry, Breads and Cake Decorating courses with the French Pastry School Essential Vegan D sserts with Fran Costigan Founded 2005 T tal students: 800,000 + Training in over 2000 organizations worldwide Learners in 179 countries

4 00+ high-definition instructional videos Chef instructor grading Recognized by the ACFEF, Worldchefs, ANFP and American Council on Education Recognized by the ACFEF, Worldchefs, ANFP and American ouncil on Education 4 00+ high-definition instructional videos Chef instructor grading

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RESTAURANT ASSOCIATES CELEBRATES DIAMOND ANNIVERSARY WITH AN EYE TO THE NEXT 75 YEARS Industry Trailblazer maintains commitment to innovations in dining and standards in hospitality with new leadership and expanding programs FEBRUARY 9, 2022, NEW YORK, NY - Restaurant Associates, known as a leader in on-site dining management and premium catering, is celebrating 75 years in the industry with new faces at the helm and an even deeper commitment to community, employee experience, and innovation that will continue to define the hospitality landscape for decades to come. The Diamond celebration underscores R/A’s position at the forefront of deliver- ing elevated and coveted workplace and higher education dining experiences, as well as serving as the culinary prowess behind the food & beverage offerings at some of the world’s most important and lauded cultural estab- lishments. Ed Brown has assumed the role of Chief Executive Officer. Drawing upon his more than two-decades at R/A and more than 30 years as a chef, Brown’s focus will be on growth, with an emphasis on public restaurants. As the creator of several high-profile concepts within the R/A family, Brown will continue to bring his creativity and business acumen to the CEO role, further cementing the company’s position as restauranteurs in addition to serving the world’s leading workplace, education and cultural organizations. Michael Gallagher, a European-trained chef with more than 25 years of experience in culinary and operations, will assume the role of Chief Operating Officer. A promotion from his previous position as President of Managed Services in which he oversaw R/A’s corporate and educational dining accounts, Gallagher will focus on opera- tional excellence and innovation across all divisions bolstering the company’s values of hospitality and culinary excellence. Dean Martinus is serving as President, Catering Services, leading an integral piece of the R/A business after returning to the fold. Martinus began his career at R/A after graduating from Paul Smith’s College and returns to apply his more than two decades of industry experience to overseeing the company’s robust catering services in Boston, New York, Washington D.C. and beyond. Rounding out the team is Einav Gefen, a new face at R/A who assumes the role of Chef/Innovator. The role is

being passed between two acclaimed chefs, as Gefen receives the baton from Brown. She will be the second person to hold the unique title following Brown’s 11 years in the role and her appointment further cements R/A’s reputation as a chef-driven, culinary-first company. Gefen has worked in acclaimed kitchens across the globe including at Mul-Yam in Tel Aviv, Israel and Danal in Manhattan’s East Village. Most recently Gefen served as the Corporate Executive Chef for Unilever, leading innovation and the roll out of new products among other duties. At R/A, Gefen will continue to drive forward a commitment to quality as well as aug- ment sustainability, diversity and wellness initiatives. “R/A was founded as, and continues to be, a restaurant operator. We’ve got three trained chefs at the helm who along with their business experience, lead from a chef ’s point-of-view,” said Brown. “As we envision what the next 75 years looks like for us, the mantra of ‘Once a Chef, Always Chef ’ couldn’t be more true. We’ll use the creativity, attention to detail and commitment to service that is ingrained in each of us to keep disrupting the CONTINUED ON PAGE 24 CONTINUED FROM PAGE 22 industry and delivering new dining concepts that will define the land scape for years to come.” As part of R/A’s Diamond celebration, the company will be strengthening its commitment to community endeavors, inclusive staffing and supporting women- and minority-owned businesses as key pillars of their business strategy. ● A home for talent of all kinds, R/A makes inclusive recruitment a priority. To date, R/A has been one of the top employers for graduates from Hot Bread Kitchen, Job Path’s Consortium for Customized Employ- ment, Fedcap Rehabilitation Services Inc., C-CAP, Best Buddies and others. ● R/A continues to bring women- and minority-owned suppliers into the fold, consistently running pilot programs and full-scale launches with their one-of-a-kind products. Brands R/A works with include the likes of: ○ Matriark Foods: women-owned upcycler of fresh-from-the-farm produce that would have otherwise gone to waste ○ Atlantic Sea Farms: women-run, sustainable kelp aquaculture business ○ Lekka Burger: women-owned, chef-created vegan burgers By 2023, R/A has committed to making 25% of its suppliers women and/or minority- owned. ● The long-standing relationship with New York Common Pantry will continue to be a core initiative at R/A. The company supports food rescue efforts that benefit hungry New Yorkers. In the past three years, R/A has provided New York Common Pantry with more than 37,000 meals to help feed those in need. ● And internal cultural shifts designed to inspire wider industry transformation will continue to be a key part of the company’s next 75 years and beyond. While equity and inclusion have always been priorities, R/A’s new partnership with Reframe (a tech enabled consulting and advisory company that helps organi- zations build more inclusive employee experiences at scale) has resulted in an ambitious intention to make even further advancements by 2023. These details will be shared as initiatives are rolled out. continued on next page

continued from previos page Several other celebrations recognizing past, present and future leaders, momentous accomplishments and future commitments are planned throughout 2022. To learn more about Restaurant Associates and sign-up to receive details on future celebrations, visit: https://www.restaurantassociates.com/. About Restaurant Associates Restaurant Associates (R/A) is recognized as the nation’s premier onsite dining management company with a heritage steeped in care, quality and innovative dining. R/A delivers hospitality excellence to premier clients in corporate workplaces, cultural and entertainment centers, professional schools, and catered events in metro New York City, Washington DC, Boston, and Atlanta. Headquartered in NYC, R/A is a subsidiary of Compass Group, the world’s leading foodservice organization. For more information, visit https://www.restaurantassociates.com/. Press Contacts Jennifer Baum / Lauren Sikora Bullfrog + Baum RA@bullfrogandbaum.com

At a recent Restaurant Expo, Mayor Adams took a pause to review exhibits and brief through Hospitality News magazine. Mayor Adams reiterated his commit- ment to reopen NY very quickly and responsibly. With a little bit of luck, and careful planning, we should start to see the city as it used to be pre-pandemic.

https://www.restaurantware.com

800-851-9273

2022 INTERNATIONAL RESTAURANT & FOODSERVICE

Lady lotte, part of the HOSPITALITY NEWS team, had circulated throughout the recent International Restaurant and FoodService show interviewing many of the exhibitors that demonstrated interesting and innovative products. For those who have not made it to the show, or made it but may have missed some of sites of interest, HOSPITALITY NEWS magazine will be showcasing products and service of interest in our upcoming editions. Lady Lotti, who is a coffee virtuoso, recently launched a podcast program and will be look- ing forward to talking about coffee manufacturers, distributors of coffee, and those who manufacture coffe and cappicinno machines. This will be a meaningful platform for those looking to grow their brand

SHOW OF NEW YORK A GREAT EXPERIENCE HAD BY ALL 4JACKS MADE A BIG HIT AT THE SHOW AS THEIR PRODUCT WAS ONE OF THE MOST UNIQUE AND INNOVATIVE, READ MORE...

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SETUP ANY GHOST KITCHEN WITH MIDDLEBY MARSHALL WOW! OVENS

T he demand for pizza is unwavering. According to PMQ Pizza Magazine’s 2021 Pizza Power Report, the total sales for independent pizzerias last year increased, and the annual pizza sales in North America will go up by 10% this year. Fulfilling orders quickly, being flexible, and streamlining processes are essential in a ghost kitchen. Making pizza baked with Middleby Marshall WOW! conveyor ovens can help you with all of that and more in the growing ghost kitchen industry. PRODUCING FOOD FASTER The speed at which a ghost kitchen can fulfill orders directly impacts their bottom line. An uneven conveyor oven bake, long temperature recovery times, and being limited to cooking one type of food at a time can reduce how quickly orders are processed. WOW! conveyor series ovens utilize variable airflow technology allowing the operator to have complete control of the airflow in the baking chamber, making for rapid baking without burning. WOW! Ovens also cook pizzas 30% faster than other conveyor

systems and are stackable up to three units high, allowing more food to be cooked at once to improve throughput. PROVIDING MENU DIVERSITY Food on the menu of pizzeria-style ghost kitchens doesn’t only have to be pizza. Providing options, including garlic knots, breadsticks, wings, grilled chicken for salads, and calamari can provide additional revenue on top of pizza. Cooking those appetizers is easier using WOW! Ovens split belts. With individual speed controls, the split belts allow kitchens to bake appetizers on one side and pizzas on the other so that orders with multiple menu items can be ready at the same time. Thus, saving time, increasing delivery speed, and ensuring food doesn’t get cold waiting for the rest of the order to be cooked. GETTING A CONSISTENT BAKE Nothing is more disappointing than anticipating a hot, cheesy pizza with your favorite toppings and then biting into raw dough. Maintaining consistent bakes on pizza and cooking your pizza at the correct temperature every time is improved with Middleby Marshall’s WOW! optional hearth belt. n

For more information, visit www.middlebymarshall.com/how-to-buy

iVario Pro. The new performance class. Looks like a tilting skillet, but does so much more. Boiling, pan frying, deep-frying, pressure-cooking*... The iVario Pro can re- place practically all other conventional appliances. Because it has the power, thanks to one-of-a-kind heating technology blending performance with precision. Because it has intelligent cooking assistants that learn, support, and plan ahead. Because it’s up to four times faster than conventional appliances, while using up to 40% less energy and saving a great deal of space. In short: because it can. Exceptional food quality without time-consuming check- ing and monitoring. * available 2021 in USA

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Olive and Spices Eleni Finkelstein Ever wanted to dive into the world of exotic spices from Morocco? It goes without saying that spices are the perfect products to pair with Extra Virgin Olive Oil (EVOO) to compliment countless dishes. Moroccan cuisine is one of the most ancestral and sophisticated cuisines in the world. The mixing and proportions of spices in the Moroccan cuisine evolved and got refined through centuries to be- come an art in itself. The variety and tastes of the spices are drafted from the Berber, Mediterranean, Andalusian, and sub-Saharan regions. The spices of Moroccan cuisine have also been said to protect against acute and chronic diseases. Organic spices can have antioxidant, anti-inflammatory, antitumor- igenic, anticarcinogenic, and glucose and cholester- ol-lowering benefits.

The variety goes from basic spices like Smoked Paprika and rosemary to exotic spices like Ras el Ha- nout, meaning “top of the shelf,” which is a Moroccan mix of thirteen different spices to use on lamb, tagines, lentil soup, and countless other traditional dishes. A most popular spice is called Za’atar and is a Lebanese mix which can be used on most dishes, including a simple sprinkle on pita bread with Extra Virgin Olive Oil to be toasted in the oven. Another popular product, Afghani Saffron, makes miracles on rice dishes or stews. Alongside genuine Moroccan EVOO, these spices can make delicious Balsamic Vinegars aged 12-50 years and an impressive assortment of oils and spices from a multitude of origins. In summary, food needs Extra Virgin Olive Oil and spices to really take it to the next level of flavor. Essex Olive & Spice, who recently celebrated their 5th anniversary, have become successful in this field. Olive oil is an essential pillar of cooking, and is often complimented by its pairing with unique spic- es. It is the key ingredient to Moroccan cooking and dishes of other cultures all across the globe!

Saad Bourkadi Essex Market Olive and Spice

INTRODUCING

FOOD AS A SERVICE

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QUALITY IS IN THE DETAILS It’s the little things that keep your restaurant running smoothly. At Pro-Plus, our teamwill 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.

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Media Magic is created by Hospitality Industry insiders —whichmeans we know your industryandcanhelpyougrow your business, elevate your imageanddevelopopportunity using our insider knowledge with our array of top-level services, including: • Social Media • Email Marketing • Branding • Graphic Design • PromotionalVideoProduction • Trade Show Promotions • Customer Service Surveys • Strategic Sales Programs • Marketing Analytics and much more!

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In 8 to 12 months, a life change can happen — that’s how long it takes to earn a diploma at the Institute of Culinary Education. We have award-winning alumni thriving in every facet of the culinary field — from restaurants and bakeries, to catering, food media , hotels, test kitchens and more!

Find your culinary voice ™

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Annual Culinary Competition Ultimate Plant Based Battle of the Healthcare Chefs

who will bring home the trophy and more important the “BRAGGING RIGHTS” WHEN APRIL 28, 2022, 4P.M. SET UP 6 P.M. START -9 P.M. WHERE PECINKA FERRI ASSOCIATES TEST KITCHEN - SPACE LIMITED - TROPHIES WILL BE AWARDED FOR BEST TABLE DESIGNS TOP 3 DISHES showcase your menu and theme by getting creative and decorating your table ALL AHF-NJ MEMBERS ARE INVITED FOR MORE INFORMATION: CLICK HERE

In 1902, Horn & Hardart opened the first automat in Philadelphia at 818 Chestnut Street, where passersby can still find the original “Automat” sign today. Ten years after the success in Philadelphia, the company opened stores in NYC. While many consider the automats to be the first iteration of a quick-service restaurant, they differed from our current fast-food establishments. Elegant seating, art deco architecture, and an element of sophistication meant that patrons from all social classes ate in these affordable food halls. The Automat merged home style, self-service food with technology in a way that Americans had not Experienced. At its peak in the 1950s, Horn & Hardart operated over 100 locations in New York City alone. The chain of automats fed over 800,000 people a day, making it the world’s largest restaurant chain. The rise of fast-food restaurants and drive-throughs of the 1960s marked the decline of Horn & Hardart’s Automat and by the early 1990s, their final restaurant had closed. The automat concept is making a resurgence today, given the desire for contactless pickup and convenience. Spurred by the COVID-19 global pandemic, customers’ behaviors have changed. From “drive-up” options at Target and Walmart to ordering through apps like DoorDash and GrubHub, people want convenience. To evolve with this new demand, RPI Industries developed

A SAFE FOOD DELIVERY SYSTEMWITH CUBES THAT EASILY CONVERT TO HOT OR COLD THROUGH INNOVATIVE, PATENTED TECHNOLOGY. A STATE-OF-THE-ART SMART LOCKER SYSTEMWITH POWERFUL AND PROVEN SOFTWARE TECHNOLOGY AND SUPPORT.

Learn more at www.RPIindustries.com/ondo OR CALL 603-743-0997 FOR A CONSULTATION

a locker system and formed a partnership with Panasonic. ONDO® is a temperature-controlled locker system for contactless food pick up and is similar to the Automat. What makes these lockers dif- ferent is that each locker can toggle between hot, cold, or ambient temperatures at the flip of a switch. ONDO®’s patented technology also includes touchless doors which make the unit a completely hands-free experience, differing from the coin-operated doors of the au- tomats.

RPI’s strategic partnership with Panasonic gives businesses the best of both worlds: a state-ofthe- art smart locker with powerful software technology and support. Businesses have reported benefits in labor costs, freshness, and efficiency since installing ONDO® units. A New York City restaurant brought their labor costs down from 30% to 18%. A quick-service restaurant stores meals that contain both hot and cold food in the same cube since the technology allows for split temperature control. An ONDO® installation at a university has delivered over 16,000 orders in one semester and solved the problem of overcrowding and long lines. ONDO food lockers are available in a wide variety of configurations and the modular build allows for simple integration of different-sized lockers. This can come in handy for large orders or even catering trays. Lockers can be loaded from either the front or rear, making them convenient as a standalone option or when backed up against a kitchen. Installation can be entirely indoor or outdoor-facing, which is a game-changer for tight spaces. Businesses can also customize their units to match their branding and have the option to integrate the lockers with the current POS system. People are demanding food quality and convenience, and owners of restaurants, supermarkets, food halls, stadiums, cafeterias, convenience stores, hotels, and casinos are responding with ONDO®. For more information, please contact RPI Industries: Email: sales@hello-ondo.com

Hello-ondo.com rpiindustries.com

Ivan Weiss named Company President & COO Elite|studio e is pleased to announce that Ivan J. Weiss, CFSP, has been promoted to President & Chief Operating Officer. He brings an energetic entrepreneurial spirit to the position and nearly 25 years of industry experience. “I could not be more honored to accept the position of President & COO for elite|studio e. Coming from a family of entrepreneurs, it has certainly been my career aspiration”, says Weiss. “My goal now is to take the reins and lead the company into the future by building on the success and achievements of the past 22 years.” Since the company was founded in 2000, Ivan has been involved in every aspect of the company — design, project management, sales, finance, contracts, and

IVAN WEISS

literally everything in between. In his former position as Executive Vice President and COO, Ivan was responsi- ble for bringing the company to the forefront of current creative trends and never-ending solutions to the rapidly changing on-site foodservice industry. He oversaw the blending of traditional in-house foodservice design with the added services traditionally “By others” of interior and graphic design all under one roof ! Throughout his career, Ivan has had projects written up in Food Equipment Reports and Food Management and he has been interviewed for several business blogs and podcasts. An active member of the Society for Hospitality and Foodservice Management, he has spoken at several of the organization’s events, including the Critical Issues Conference and National Conference; has lead peer groups; and written articles for some of its publications. Ivan holds a bachelor’s degree in Business Management Economics from Stony Brook University. “Ivan has been by my side since day one of starting the business. He possesses the qualifications and expertise to grow elite|studio e into an even greater, more successful organization,” said Eric D. Weiss, the company’s Chair, Founder and CEO. elite|studio e is a design, build and consulting firm specializing in foodservice and hospitality solutions across North America. For more information about elite|studio e, contact Marcy J. Weiss, Director of Marketing, at mweiss@elitestudioe.com or 631.420.9400 ext. 114.

providing solutions elite | studio e is the solution to enhancing your customer’s dining experiences. A design, build and consulting firm, we pair our enthusiasm for foodservice design and project management with a wide range of technical expertise and competencies, many of which are the skills required to support a partnership with your company.

market & brand

design & consult

build & supply

art of display

n Concept & Brand Development n Logo Design n Presentations

n Foodservice Design n 3D Renderings n Virtual Reality Experiences n Interior Design n Budget Management n Construction Drawings n LEED Certification

n Construction Management n Design Team& Build Team Coordination n Foodservice Equipment n Installation & Provider n Millwork & Custom Fabrication Installation & Provider n Furniture Supplier & Specifier

n Smallwares Coordination & Provider n Plating Presentation n Merchandising Design & Supply n Digital Content

Dear Member:

The HANYC Foundation Annual Golf Outing will be held this year on Monday, June 13, 2022 at the Scarsdale Golf Club, Hartsdale, New York. As in the past, prizes year will include complimentary accommodations at luxu- rious hotels and resorts. A prize of $10,000 cash will be awarded to each golfer making a HOLE-IN-ONE on any one of three (3) designated holes on the course!

The HANYC Foundation’s Annual Golf Outing is a major funding vehicle for the Scholarship Awards Program. All proceeds after incurred expenses go directly to the scholarship fund for the benefit of its recipients. The HANYC Foundation is a 501(c)(3) charity, so the cost would be tax deductible to the extent permitted by law. INFORMATION ON GOLF OUTING TICKET NFORMATION

CLICK HERE TO SEE FEATURED EMPLOYESS

CLICK HERE TO SEE FUTURE EVENTS

https://smithfieldculinary.com

CLICK HERE FOR MORE INFORMATION AND TO SIGN UP

RON EHRHARDT breaking records in food service and lifting

Ron Ehrhardt, having many successes under his belt, besides being a past President of the SHFM, now claims the distinguished honor having set AAU state and world records yesterday363.76 lbs. Ron, know well in the world of Food Service has earned many awards for outstanding service to both the company he represents and organizations he serves. Erhardt, a 2006 winner of the International Foodservice Manufacturer Association’s Silver Plate Award, was previously national director for Prudential Financial in Newark, N.J. Currently and long standing, Rons is responsible nationaly for Food Safety and leading the charge to ensure “sfaety in the workplace. For those that know Ron, this new title he earned came with no shock, as when Ron commits to something he stays with it like a bulldog. 1. What State? Who nominated you? Notate if self nomination. New Jersey ; nominated by Eric Leblanc, Kathi Sottosanti and Henri Skiba 2. What strength sports have you participated in and include organization? Powerlifting - Bench Press Specialist; World Natural Powerlifting Federation 3. Please provide your 1st place achievements in State, National, and International/World and provide dates. Provide links if available (no pdf links) Competed in approximately 70 competitions spanning over 4 decades finishing 1st place all times ex- cept for two 2nd place finishes and one 3rd place finish. 4. Please provide any records in your associated sports. Please provide corresponding dates, federations and links for verification. World Natural Powerlifting Federation Historical NJ Bench Press State Records 220 lb. weight class, 45 - 49 age Open Division 475 lbs., 50 - 54 age RAW Division 385lbs . World Natural Powerlifting Federation current NJ State, National and World Bench Press records 198 lb. weight class, 55 - 59 age RAW division 375 lbs. and Bench Press Body weight for 23 Repetitions. World Natural Powerlifting Federation current NJ State Bench Press record 220lb weight class 55 - 59 age Raw Division 365 lbs. 60 - 64 age Raw Division 340 lbs. 5. Please provide any additional in/out of competition awards you have received. (Best lifter, Hall of Fame etc) Ron Ehrhardt is a very proud Hall of Fame member of the World Natural Powerlifting Federation. He has won numerous National and World titles in two different weight class divisions over multiple de- cades. He has also won numerous Best Lifter Awards most notably at the 2016 World Championships. 6. Have you used performance enhancing drugs (growth hormone, HRT, or steroids) in your training/

competition after 1984? NO 7. Have you been drug tested in/out of competition after 1984? What type of test? Yes, urine, lie detector, voice analysis 8. What have you done to promote strength sports (volunteer work, public speaking, coaching, etc.)? At the 2004 Society for Foodservice National Convention, Ron coordinated a bench press exhibition at Baltimore Ra- vens stadium for the attendees to donate to charity. He benched pressed 460 lbs, and personally raised $12,000 for the Baltimore and Maryland Food Banks. Ron also competed in an invitation only Bench Press exhibition for New Jersey Special Olympics helping to raise $3,000 for the Charity. Ron also volunteers his time when asked judging Powerlifting Competitions for the World Natural Powerlifting Fed- eration, Skiba’s Gym in Carteret, New Jersey and Pump Fitness in Monroe, New Jersey. 9. Total number of years of competition? 41 years 10. Your current age. 63 Responsible for implementing Workplace Safety, Food Safe- ty and COVID 19 operational safety protocols for large new business contracts. Responsible for implementing COVID 19 Safety Sanitation Operating procedures, Disinfection proto- cols for Front and Back of House as well as corresponding checklists. Acts as a Subject Matter Expert for the compa- ny for Equipment Repair and Maintenance, Hood Cleaning and Food Service Equipment. AWARDS/CERTIFICATIONS • Serve Safe Sanitation Certification - Valid thru 2024 • National Restaurant Association Food Service Management Professional FMP Certification • Food Management Magazine National “Best Concepts Award Winner for Best Renovation” - 2006 • International Foodservice Manufacturers Association (IFMA) “Silver Plate Award for Operator of the Year” - 2006 • Society for Foodservice Management’s Richard Yasmael “Distinguished Service Award” - 2007 • Society for Hospitality and Foodservice Management’s “President’s Award” - 2008 • Society for Hospitality and Foodservice Management’s “President’s Award” - 2011 • Society for Hospitality and Foodservice Management’s Lifetime Achievement Award - 2013 • Society for Hospitality and Foodservice Management’s “President’s Award” - 2016 COMMUNITY AND CIVIC INVOLVMENT • Community Food Bank of New Jersey Board of Director, March 2012 - 2016 • Rebuilding Together National Charity Board of Directors 1999 - 2006 • United States Air Force Hennessy Traveler 2001 PROFESSIONAL/INDUSTRY INVOLVMENT • Society for Foodservice Management (SFM) President 2004, President-Elect 2003, Vice President - 2002 Current Role Vice President Safety - Strategic Risk and Growth

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