FEBRUARY 2026 VOLUME 7 ISSUE 2
Why Remote Temperature Monitoring
Is Essential in Modern Commercial Kitchens
page 12
READ ABOUT THIS IN NEXT MONTH’S EDITION Grocery Stores Go Restaurant Style!
Supermarkets Now Serving Up Restaurant Experiences
PUBLISHER EDDIE DANIELS
Be Sure to Visit us at The New York Restaurant Show March 8-10 th
EDITOR-IN-CHIEF GABRIELA MOURA
EXECUTIVE ASSISTANT CAREN FRANKLIN ACCOUNT EXECUTIVE CAROL TERRACCIANO PODCAST HOST CHRIS PALMER “Go Cry In The Walk-In” CONTRIBUTING WRITERS JEANINE BANKS VERONICA MCLYMONT LINCHI KWOCK
CHEF COCO ERIC WEISS LYNN SCHULTZ
GRAPHIC DESIGNER ANABEL MARTINEZ
GROWTH STRATEGIST CHAD DANIELS
SOCIAL MEDIA GABRIELA MOURA
245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862
info@hospitalitynewsny.com www.hospitalitynewsny.com
CONTENTS
P.7
LETTER FROM THE PUBLISHER 04 VALERIE RENEE 07 Keynote Speaker & Hospitality Performance Coach
KINGS III 30 Emergency communications provider offering 24/7 monitored safety phone solutions. BREAKING THE CYCLE: 38 A Chef’s Story of Changing Kitchen Culture 40 WHY THE NEW YORK RESTAURANT SHOW 2026 IS A SHOW YOU SHOULDN’T MISS SUSTAINABLE FARMING: 48 A Legacy of Responsibility
DI CARLO: 10 About DI CARLO Foodservice
P.12
THE INVISIBLE GUARDIAN: 12 Why Remote Temperature Monitoring Is Essential in Modern Commercial Kitchens
Allied Member of the
P.30
INDUSTRY EVENTS 16 The most important
upcoming events, trade shows, and networking opportunities in the industry.
RETAINING QUALITY EMPLOYEES 22
P.38
P.40
Letter from the Publisher
Dear Readers,
If trade shows and expos are significant for you, get ready, as there are many opportunities available at local, regional, and national levels. Why Trade Shows and Expos Matter: They provide a chance to utilize your time effectively. You can access a wealth of information all in one location, including: Exhibitors showcasing new products and services Keynote speakers offering valuable insights into your industry Additionally, these events allow you to connect with peers and others, as networking is a well-established way to grow your business and stay informed about industry trends. Stay Informed: HOSPITALITY NEWS consistently features a calendar of events, so be sure to check it out!
DISCOVER YOUR FUTURE AT WHITSONS. Whitsons is committed to building a varied workplace that is welcoming to people of all backgrounds. If you share our values, you belong here.
As part of our team, you’ll be contributing to a mission that prioritizes excellence in every meal and every interaction.
WHY WORK WITH US?
Whitsons is different from other food service management companies because we offer a fresh approach to dining, focusing on personalized, innovative, and wholesome menus and services.
NEW APPLICANTS
CURRENT WHITSONS TEAM MEMBERS
TEAM MEMBER RECOGNITION At Whitsons, we believe that our success is driven by the dedication and hard work of our team members. Recognizing and celebrating their contributions is a cornerstone of our company culture. Our comprehensive recognition programs are designed to honor the exceptional efforts and achievements of our staff, fostering a supportive and motivating work environment.
ARE YOU READY TO JOIN OUR FAMILY?
Whitsons Culinary Group
OPPORTUNITIES AT WHITSONS
Explore What's Ahead - Register Now for Your Next Conference Adventure!!
Join us, March 15-17, for a three-day adventure where restaurant facilities professionals will be able to explore what's ahead, tackle new terrain and discover new paths to run their facilities even better.
We're setting up camp in Denver, Colorado , at the breathtaking Gaylord Rockies Resort & Convention Center for the ultimate gathering of restaurant facility trailblazers.
Don't miss your chance to create new connections, discover solutions to your biggest challenges, and blaze new trails in your professional development. So pack your bags, lace up your hiking boots, and get ready for an unforgettable conference adventure!
Adventure Awaits! Register now for our RFMA 2026 Annual Conference Early Bird registration rates end January 15th ! RFMA members receive a special discount.
Register Now!
More information here |
Page 06 | HOSPITALITY NEWS FEB
Valerie
Renee
Valerie Renee is scheduled to be one of the speakers at the Long Island Foodservice and Hospitality Expo scheduled for May 6 , at the Marriott in Mellville. th
Valerie Renee is a keynote speaker, Master Certified Professional Coach, and connection strategist dedicated to helping foodservice and hospitality leaders elevate performance through meaningful human connection. Drawing from her experience in consulting, sales strategy, and leadership development, she helps organizations build trust, strengthen communication, and create environments where both teams and guest experiences truly thrive. MEET VALERIE Building Stronger Leaders & Teams
HOSPITALITY NEWS FEB | Page 07
Coffee Fest New York goes beyond your average coffee event – it's an investment in your business future. Every connection, every insight, and every idea is designed to help you thrive. Think of it as the gift your future self deserves. Your Future Self Will Thank You
Coffee Fest New York | March 8–10, 2026 | Javits Center
REGISTER HERE
Experience Unfiltered Innovation Your time is more valuable than ever, and we're here to help you grow your business! Build on your current skills, learn from industry experts and experience new products, alongside great local industry networking. We have so many great topics & special events to help you grow and have some (serious) coffee & tea fun! Connect with suppliers - existing and new! Learn on a wide variety of topics Make new connections with other coffee business owners
Supporting your business is our business.
LEARN MORE
DiCarlo Foods, headquartered in Holtsville, Long Island, New York, has been serving our customers proudly since 1963. As one of the largest food distributors in the New York metropolitan area and a family-owned business, our philosophy is to provide our customers with the highest quality food at the most competitive prices. About DiCarlo Food Service DiCarlo’s legacy extends far beyond our core business. We take pride in supporting our local community and helping to make our world a better place. We are committed to supporting local non-profits, and to keeping our business green.
READ MORE
Welcome to DiCarlo Marketplace online! This online storefront gives you access to over 10,000 items in our warehouse. Everything from fresh meat and produce, to paper goods and grocery items are now available at your fingertips. Imagine the possibilities!
Page 10 | HOSPITALITY NEWS FEB
DiCarlo is one of the Top 25 Independent Food Service Distributors in the United States DiCarlo was founded in 1963 by Vincent DiCarlo Sr. and John DiCarlo Sr. Still family owned today, it is led by John DiCarlo Sr., along with the family's next generation. DiCarlo services customers from Maine to Northern Virginia from its headquarters in Holtsville, L.I., New York, and satellite offices in Newark, NJ, Bellmawr, NJ and Westborough, MA. DiCarlo's steady growth and reputation is predicated on strict adherence to hard work and customer satisfaction.
HOSPITALITY NEWS FEB | Page 11
The Invisible Guardian: Why Remote Temperature Monitoring Is Essential in Modern Commercial Kitchens
Walk into any commercial kitchen and you’ll see stainless steel surfaces, controlled chaos, coordinated movement, and culinary craftsmanship at full speed. What you won’t immediately see is the infrastructure quietly protecting millions of dollars in inventory, brand reputation, and public health. Remote temperature monitoring is no longer an optional add-on for foodservice operations. It is rapidly becoming essential infrastructure — as fundamental to kitchen operations as fire suppression systems, POS platforms, and security cameras. In 2026 and beyond, kitchens that lack remote visibility will not just be behind — they will be exposed. Food Safety Is Non-Negotiable At its core, remote temperature monitoring exists to solve one critical issue: food safety. Every commercial kitchen operates within strict temperature thresholds. Refrigeration units, walk- ins, freezers, hot holding stations, and dry storage environments must remain within precise ranges to prevent bacterial growth and contamination. The food safety “danger zone” — between 41°F and 135°F — is where risk multiplies rapidly.
Traditional temperature checks rely on manual logs. A staff member checks equipment every few hours, writes down readings, and moves on. The vulnerability is obvious: equipment can fail minutes after the check is completed. Remote monitoring systems eliminate that blind spot.
Modern systems provide:
Real-time temperature tracking Automated alerts before food enters unsafe ranges Continuous HACCP compliance documentation Digital logs ready for inspections Early contamination risk detection This is not convenience. It is protection — for guests, staff, and the brand.
Page 12 | HOSPITALITY NEWS FEB
The Quiet Financial Safeguard A single walk-in freezer failure can result in tens of thousands of dollars in product loss overnight. For multi-unit operations, that risk multiplies exponentially. Remote monitoring systems act as early warning networks. They detect: Compressor irregularities Power outages Door-left-open incidents Refrigerant issues
Freezer performance drops Equipment temperature drift
Instead of discovering failure the next morning, operators receive instant alerts — often before the situation escalates into total loss. The return on investment becomes clear quickly. The system does not just protect food. It protects margins. From Monitoring to Intelligence The modern version of these systems goes beyond temperature alerts. They provide operational intelligence. Advanced dashboards deliver: Performance analytics
This shifts the kitchen from operational guesswork to data-informed strategy.
The Shift from Reactive to Predictive Traditional kitchen maintenance is reactive. Something breaks. You call for service. You lose product. You lose time. Remote temperature monitoring integrates directly into predictive maintenance models. Operators can schedule early service calls based on performance irregularities. Vendors can receive automated alerts. Repairs can happen before catastrophic failure. Warranty claims are supported by digital documentation. The kitchen becomes proactive. Downtime decreases. Emergency repair costs shrink. Equipment lifespan extends. Predictive operations are no longer reserved for large industrial facilities. They are becoming standard in hospitality. Compliance, Insurance & Risk Profile Regulatory scrutiny in foodservice is intensifying. Health departments expect documentation. Insurance providers evaluate operational risk. Corporate compliance audits demand transparency.
Equipment health diagnostics Energy consumption patterns Predictive maintenance data Usage trends across locations Efficiency mapping What does this mean in practical terms?
It means kitchens can identify which refrigeration units are overworking. It means load balancing can be optimized. It means energy waste becomes visible instead of assumed. You are no longer reacting to breakdowns. You are learning from patterns.
HOSPITALITY NEWS FEB | Page 13
Remote monitoring systems simplify all of it. Digital compliance records are automatically stored. Inspection readiness becomes continuous instead of stressful. Liability exposure decreases because documentation exists to prove due diligence. Insurance providers increasingly view monitored kitchens as lower risk environments. That improved risk profile can influence premiums and coverage conditions. The system becomes not just a safety tool, but a compliance asset. Operational Freedom for Owners
Remote temperature monitoring is not a gadget. It is:
Risk prevention. Profit protection.
Compliance assurance. Operational intelligence.
In the coming years, it will be viewed not as innovation — but as necessity. The kitchens of the future will not just cook food.
They will manage data. They will anticipate risk.
They will operate predictively. They will perform intelligently.
Perhaps one of the most overlooked advantages is operational peace of mind.
And the operators who embrace that shift early will not just protect their inventory — they will protect their brand. Because in modern hospitality,
Owners and managers gain:
Remote access via mobile apps Real-time alerts Cloud-based dashboards Centralized monitoring across multiple locations Multi-unit control from a single interface
safety and strategy are no longer separate conversations. They are the same system.
The kitchens of the future won’t just cook food — they will manage data, risk, safety, and performance in real time.
In a multi-location hospitality group, executives can oversee refrigeration health across cities without stepping into each kitchen. If you can see it remotely, you can manage it strategically. If you cannot see it, you are operating on assumption.
Track Every Degree, Every Mile – The Industry’s Most Accurate Temperature Monitoring Track food and medicines in transit with FoodTrak365 and CoolTrak365. The only temperature monitoring solution with real-time end-to-end visibility.
Request Information
HOSPITALITY Reduce the pressures of hospitality with reliable real- time wireless digital temperature monitoring. We provide your staff with the help and reassurance they need when it comes to ensuring every meal is being served to the highest standard. Protect your customers with our tablet and probe combo which allows you to check dish temperatures right before service.
Learn More
Testimonials
See KELSIUS at the LI FOODSERVICE EXPO
Why choose FoodCheck 2.0 for your business?
24/7 Temperature Monitoring
HACCP Compliance Removes paper
Protect your brand
Reduced CO2e improves sustainability
Save staff time
Protect stock
Kelsius Digital Temperature Monitoring
Event Schedule National Hospitality & Foodservice Conferences
From networking mixers to trendsetting expos, explore the events shaping the future of hospitality.
MARCH 2-4 , 2026! th Hilton Anatole Dallas 2201 N Stemmons Freeway Dallas, TX 75207 REGISTER NOW!
MARCH 8-10 , 2026! th Javits Center, New York, NY STAY IN THE LOOP
Page 16 | HOSPITALITY NEWS FEB
Event Schedule National Hospitality & Foodservice Conferences
CLICK HERE FOR MORE DETAILS
HOSPITALITY NEWS FEB | Page 17
Event Schedule National Hospitality & Foodservice Conferences
May 16–19, 2026 McCormick Place Chicago, IL
TEXAS RESTAURANT SHOW JULY 12-13 2026 Henry B Ganzalez Convention Center San Antonio, Texas
Page 18 | HOSPITALITY NEWS FEB
Event Schedule National Hospitality & Foodservice Conferences
Conference Schedule & Agenda
Hosting an event? Promote it with us — contact: SEND US AN EMAIL!
HOSPITALITY NEWS FEB | Page 19
Gabriela Moura EVENTS
Your occasion deserves our careful planning.
SERVICES WE PROVIDE
Corporate Events
Flower Walls
Balloon Decor
Our team and I will handle every detail to ensure you enjoy your event without any stress. No matter the reception style, we’ll work together to create something magical and memorable. Let us bring your vision and ideas to life.
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Visit Our Website gabrielaevents.com gabrielaevents Gabriela Events LLC
www.rcfinefoods.com or call us toll fre (800) 526-3953
THE RETENTION ECONOMY
Retaining Quality Employees
How Smart Hospitality Brands Keep Their Best People in an Era of Constant Turnover
Best Practices to Hold On to Quality Employees In today’s hospitality economy, employee retention is no longer an HR issue — it’s a business survival strategy. The industry has shifted from managing labor to building workforce ecosystems. Operators who retain top talent are not offering better perks — they are building better systems, cultures, and futures. The modern workforce is not looking for jobs — they’re looking for stability, growth, dignity, and purpose. And the brands that understand this are winning the retention battle. Retention Is a System, Not a Benefit Retention doesn’t happen through slogans, posters, or incentives. It happens through structure. High-performing hospitality brands design environments people want to stay in — not just work in. Core Retention Pillars: Respect-driven culture
Stability and structure Voice and inclusion Purpose-driven identity
"People don’t leave companies — they leave environments." Editorial Insight The strongest operators in the industry are no longer reactive. They are proactive builders of workforce ecosystems — systems where employees can grow careers, build skills, develop leadership, and create long-term professional identity. Retention is no longer emotional — it’s architectural. The Modern Retention Framework The 8 Pillars of Workforce Retention
1. Culture Respect, professionalism, and psychological safety.
Professionalized operations Leadership accountability Career mobility Financial progression
Clear promotion paths, training ladders, and leadership tracks. 2. Growth
Page 22 | HOSPITALITY NEWS FEB
3. Compensation Structure
Transparent pay models, performance growth, and fairness.
4. Stability
Predictable schedules, reliable income, operational order.
5. Leadership Quality
Trained managers, accountability, and a coaching mindset.
6. Voice
Feedback systems, participation, shared ownership.
7. Belonging
Identity, pride, internal community, mission alignment.
Closing Editorial The future of hospitality will not be defined by menus, concepts, or technology alone. It will be defined by who stays, who grows, and who builds inside your organization. Because in the next era of hospitality, talent is not labor. It’s capital.
8. Purpose
Meaningful work, values-driven culture, and contribution. Strategy Box Retention Metrics That Matter
Turnover velocity Leadership churn Internal promotion rate Training completion Absenteeism trends Schedule stability Performance consistency Employee engagement
gateway to hospitality capital markets NYU IHIF is your
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May 31th- June 2nd, 2026 | NYC
Service & Product Directory
If you are interested in being listed, please contact us at info@hospitalitynewsny.com
Apparel Crooked Brook Utica, New York crookedbrook.com Architecture / Design Focus Lighting New York, New York focuslighting.com Bakers / Baked Goods Fresh and Tasty Baked Products, LLC Bronx, New York freshandtasty.com Rockland Bakery Nanuet, New York rocklandbakery.com Beverages Yorkville Coffee Company Brooklyn, New York (718) 768-4848 Butcher Casanova Meats West Babylon, New York casanovameats.com Chemical Companies Cleanse Tec Hauppauge, New York cleansetec.com
Alpha Solutions Farmingville, New York alphawastesolutions.com Commercial Cleaning Corp. Trenton, New Jersey commercialcleaningcorp.com Hoodz Ann Arbor, Michigan hoodzinternational.com Cleaning Companies
Equipment Dealers
Elite Equipment and Design Farmingdale, New York elitestudioe.com LaBel Equipment Corem, New York labelfoodservice.com Rogers and Sons New York, New York rogerandsons.net The Sam Tell Companies New York, New York samtell.com Singer M Tucker
Restaurant Cleaners New York, New York restaurantcleaners.com Sani Systems Hicksville, New York sani-systems.com
Paterson, New Jersey singerequipment.com Event Planners
Culinary Schools
Culinary Institute of America Hyde Park, New York ciachef.edu Institute of Culinary Education New York, New York ice.edu Johnson and Whales Providence, Rhode Island jwu.edu Kosher Culinary Center Brooklyn, New York kosherculinarycenter.com
Gabriela Moura Events Queens, New York gabrielaevents.com Elegant Affairs New York, New York elegantaffairscaterers.com Flatware - Dishes, Glasses, Utensils Round Eye Supply Kennesaw, Georgia roundeyesupply.com Tuxton Walnut, California tuxton.com Welltold Glassware Exeter, New Hampshire welltolddesign.com Food Distributors / Food Services Bertram Foods Linden, New Jersey sbertram.com DiCarlo Food Services Holtsville, New York info@dicarlofood.com
Dairy
Diversey Fort Mill, South Carolina diversey.com Ecolab Saint Paul, Minnesota ecolab.com Imperial-Dade Jersey City, New Jersey imperialdade.com Ronbar Laboratories, Inc. Long Island City, New York ronbarlabs.com
Bartlett Dairy Jamaica, New York bartlettny.com Cream-O-Land Dairy Florence, New Jersey creamoland.com
Dearle Farms, Inc. Bethpage, New York derle.com Wards Ice Cream Paterson, New Jersey wardsicecreamonline.com
Santec Clean Needs Linden, New Jersey cleanneeds.com
Gordon Food Services Wyoming, Michigan gfs.com
If you are interested in being listed, please contact us at info@hospitalitynewsny.com
VITO Fryfilter, Inc. Arlington Heights, Illinois vitofryfilter.com
Jamac Frozen Foods Jersey City, New Jersey jamacfoods.com
Tables and Chairs
Prince Seating Brooklyn, New York princeseating.furniture RestaurantFurniture.net Deerfield, Illinois restaurantfurniture.net
Pest Control
Performance Food Service Richmond, Virginia performancefoodservice.com
Bell Environmental Parsippany, New Jersey bell-environmental.com
Sysco Houston, Texas sysco.com US Foods Rosemont, Illinois usfoods.com
Produce
Gargiulo Produce Hillside, New Jersey gargiuloproduce.com
Private Chef
Schneiders Farm Melville, NY schneidersfarmmelville.com
Whitsons Culinary Group Islandia, New York whitsons.com
Smallwares and Supplies
Linen Companies
Cleanse Tec Hauppauge, New York cleansetec.com Coast Linen Services Neptune, New Jersey coastlinenservices.com Imperial-Dade Jersey City, New Jersey imperialdade.com
Indulge Kitchen Supplies Brooklyn, New York indulgekitchensupplies.com Imperial-Dade Jersey City, New Jersey imperialdade.com
Private, Intimate Dinner Parties Romantic Date Night & Couples Date Night: 2-4 Larger Dinner Parties: 6 Or more, up to as many as your dining room or backyard can hold
Round Eye Supply Kennesaw, Georgia roundeyesupply.com World Centric Petaluma, California worldcentric.com
Manufacturers
Bar Maid Pompano Beach, Florida bestinthebar.com Be Green Packaging Ridgeland, South Carolina begreenpackaging.com
Staffing Agencies
Add a little bit of body text Chris LaVecchia is Long Island’s Premier, In-Home Private Chef. He offers exceptional, intimate dining, in the comfort of your home. Chef curates an exquisite, 5-Course tasting menu based on your preferences using the INTAKE FORM. Spoil your loved ones with a Romantic Date Night for 2, Couples Date Night, Dinner for 4, or larger Dinner Parties of 6 or more, up to as many as your dining room or backyard can hold.
At Your Service Staffing New York, New York aysstaff.com
Grease Guardian New York, New York, greaseguardian.com
LLoyd Staffing NY, Fl, National lloydstaffing.com
LightFry Borås, Sweden lightfry.com National Retail Solutions Newark, New Jersey nrsplus.com Univex Corporation Salem, New Hampshire univexcorp.com
Restaurant Zone New York, New York therestaurantzone.com
Top Hospitality Recruiting Beverly Hills, California tophospitalityrecruiting.com
See what everyone is talking about on our REVIEWS & TESTIMONIALS PAGE
See OZZI at the LI FOODSERVICE EXPO
See OZZI at the LI FOODSERVICE EXPO
Our Mission OZZI is the leading sustainability partner for responsible organizations and institutions.
Always good to go. From container to collection, OZZI brings you effortless returns and accountability in one revolutionary/powerful system. It’s sustainability made simple.
SOLUTIONS
INDUSTRIES
OZZI is making a difference wherever food and beverages are served “to-go” in paper, plastic, and foam containers. By promoting sustainable and ecologically-minded reusable containers, OZZI is leading the way in transforming the world from a disposable society to a nation that cares about the environment. Our mission at OZZI has always been to create an environmentally conscious, user-friendly, and 100% effective system that eliminates disposable products generated from food service operations. We are proud to see that our success is evident in the growing popularity of the OZZI brand, as well as the partnerships we have formed with many prestigious colleges and universities coast to coast. With a strategic plan for a sustainable future, we are thrilled to report that OZZI has already averted an estimated 35 million disposable containers to date. Join us in making a positive impact on the environment by switching to the OZZI system today.
We are excited to introduce the revolutionary OZZI system to the food service industry. Our innovative technology eliminates the need for traditional disposable take-out containers, making it a perfect fit for college and university campus dining centers, healthcare facilities, hotels, restaurants, food courts, supermarkets, quick service venues, and sports and entertainment arenas.
Page 26 | HOSPITALITY NEWS FEB
CONFERENCE SPONSOR
Neal Treibly, National Business Development Executive of Nextech talks with internationally renowned Chef Pitz about equipment maintenance
Page 28 | HOSPITALITY NEWS FEB
Where Durability Meets Design: Inside Bon Chef Dinnerware
Why Hospitality Pros (and You, Given Your Magazine/Events Work) Might Prefer Bon Chef Given your background — working across restaurants, hotels, events, publications — Bon Chef offers a kind of “sweet spot”: dinnerware that’s robust enough for repeated use under heavy service load (banquets, catering, hotel dining), yet attractive and versatile enough to support branding, guest experience, and upscale presentation. If you were outfitting a hospitality-industry event, a hotel dining room, or a chef’s table — Bon Chef dinnerware gives you reliability and style. Scalability & consistency for commercial operations: Because Bon Chef targets the hospitality industry, their dinnerware lines are designed with uniformity and ease of replacement in mind — helpful if you run multiple properties, rotate stock, or need to maintain a consistent table setting across service shifts or venues. How a Bon Chef Plate Reflects These Strengths Bon Chef 2100022P Tavola Dinner Plate — a good example of what Bon Chef delivers: 11" porcelain dinner plate, fully vitrified for strength. Microwave-, dishwasher-, and oven-safe (up to 350 °F) — so it works in real restaurant/kitchen workflows. Elegant design and finish suitable for upscale dining settings. Built for consistent heavy use — ideal for restaurants, hotels, catering.
If you’re wondering what makes Bon Chef dinnerware “special,” it’s not just marketing — there are real attributes and design/engineering choices that distinguish it, especially for hospitality, restaurant, hotel, and catering-grade
use. Here’s what sets it apart. What sets Bon Chef apart
Hospitality-grade quality & durability: Bon Chef builds dinnerware for commercial kitchens, banquet halls, hotels, and catering operations — not just home dining. Their pieces are made to withstand repeated heavy use, high temps, dishwashing cycles, and rigorous handling. Wide range of styles & collections: Bon Chef offers a vast catalog — from classic bright-white porcelain to reactive glaze, sandstone/textured, “organic” looks, melamine alternatives, buffet-friendly serveware, and more. This breadth lets chefs, designers, and hospitality operators choose dinnerware that matches a restaurant’s concept, ambience, or brand identity. Functional versatility Many of their dinnerware pieces are safe for oven, microwave, dishwasher — which matters in fast- paced restaurants, banquet lines, and catering. Table presentation and aesthetics meet real- world service demands: By offering elegant lines (plates, bowls, ramekins, serving dishes) that also hold up under service demands, they bridge the gap between “fine dining look” and “back-of- house durability.” This makes them well suited for restaurants, catering, hotels, buffets, and events.
HOSPITALITY NEWS FEB | Page 29
Emergency Help Phones
PROPERTY MANAGERS
ELEVATOR COMPANIES
CODE COMPLIANCE
Pool and elevator (ASME) laws broken down by state ADA & IBC codes Updated 2019 Elevator Code
Save your technician’s time Mitigate your risk exposure Reduce clients’ liability & cost Landline & cellular options
Increase safety & reliability Improve tenant experience Reduce telecom costs Cellular solutions available
Read more
Read more
Read more
Kings III monitors 150K+ help phones across the U.S. Learn more about who we serve below. CUSTOMERS Industries: Commercial, Multifamily, Storage, Hospitality, Healthcare, Education, Government, Elevator and Telecom Companies.
Contact
Please join us in welcoming our newest Allied Member:
Furniture Medic® is a world leader in cabinet transformation and furniture restoration. We have earned a reputation for excellence unmatched in the industry. Our international network of professional craftsmen and women bring renewed life to cabinetry, furniture and other wood surfaces. Furniture Medic’s skilled experts offer superior processes and products to do what was thought impossible to ensure customer satisfaction.
We support commercial properties like senior living facilities, hospitals, hotels, retail, country clubs, office space, multi-family units and facility and property management firms and general contractors. When customer impressions matter, we can help keep the focus on your services and not on scraped, gouged, broken or damaged pieces. We specialize in expert repair and restoration of the following: • Conference tables, chairs and desks • Bookshelves and storage units • Millwork, including doors, banisters, mantels, molding and more • Elevator cabs • Interior trim work • Reception areas, including built-in cabinetry • Cabinet repair and restoration
• Cabinet resurfacing • Wood floor repairs • Punch lists
For additional information, please contact Wynton Graham, General Manager, at wgraham@furnituremedicny.com or at (516) 668-6044 .
HOSPITALITY NEWS FEB | Page 31
Your Resource for a Trusted Hospitality Talent Pipeline
Mid- to Senior-Level Hospitality Talent Common Searches Performed Across Restaurants, Hotels, Resorts, Country Clubs & Multi-Unit Hospitality Venues REPRESENTATIVE CANDIDATE SEARCHES Executive & Enterprise Leadership
Country Club & Private Club Leadership Club Manager Assistant General Manager (Club) Director of Club Operations Director of Membership & Engagement Director of Golf Operations Director of Racquet Sports Director of Events & Member Services
Chief Operating Officer (COO) Chief Hospitality Officer Chief Experience Officer (CXO) President / Vice President of Operations Senior Vice President, Hospitality Operations Vice President, Food & Beverage Vice President, Rooms Division Vice President, Asset Management (Hospitality) Operations & General Management
Corporate, Regional & Shared Services Leadership Director of Human Resources (Hospitality) Regional HR Director Director of Talent & Culture Director of Training & Development Director of Facilities & Capital Projects Director of Safety & Risk Management Director of Procurement / Supply Chain Development, Growth & Brand Expansion Director of New Store Openings Director of Brand Standards Franchise Operations Director Director of Concept Development Integration & Transition Lead (Post-Acquisition) MAX MARION
General Manager Managing Director Area General Manager Regional Director of Operations Director of Operations Multi-Unit Operations Director Resort General Manager Hotel General Manager Club General Manager Food & Beverage Leadership Director of Food & Beverage Regional Director of Food & Beverage Executive Director of Restaurants Corporate Executive Chef Culinary Director Director of Dining Operations Beverage Director Banquet & Events Director
Direct Hire Recruitment Hospitality Management 📞 954.487.1007
Rooms, Guest Experience & Property Leadership Director of Rooms Director of Guest Experience Director of Front Office Operations Director of Housekeeping Director of Revenue Management Director of Sales & Marketing Director of Spa & Recreation (Resorts / Clubs)
MMarion@LloydStaffing.com
Page 32 | HOSPITALITY NEWS FEB
LONG ISLAND FOOD COUNCIL
10 th Anniversary R
The Long Island Food Council Celebrates a Decade of Impact
This year marks the 10th anniversary of the Long Island Food Council —a decade dedicated to fostering innovation, collaboration, and growth within Long Island's vibrant food industry. We’re incredibly proud of what we’ve achieved together over the past ten years: supporting local businesses, promoting sustainable practices, and building a strong community. None of this would have been possible without the unwavering support and passion of our members, partners, and supporters. Join us as we celebrate this momentous milestone with events, special programs, and a renewed commitment to shaping the future of our food industry.
Thank you for being an integral part of our journey!
LIFC Round Table Meeting Island Harvest March 20, 2026 at 9:00 am – 11:00 am Island Harvest: 126 Spagnoli Road, Melville, NY 11747 Join Us for This Month’s Round Table Meeting Host: Randi Shubin Dresner, President & CEO Breakfast Sponsor & Guest speaker: Marc Vital-Herne, Assistant Vice President Property & Casualty, USI Topic: Understanding Liability for Small Businesses
REGISTER
MIXED DRINKS Get the perfect consistency for mixed drinks and pour-overs. Entertaining made easy!
PARTY DRINKS
Book Your Booth Now! Connecting exhibitors to thousands of restaurant, bar, and foodservice
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New England Restaurant & Bar Show is the region’s largest restaurant, bar, and foodservice event serving both the foodservice and retail sectors. The latest products, services, and technologies are showcased along with a comprehensive and leading-edge program of education and demonstrations that provides restaurants, retail, and foodservice establishments from New England with the best tools to grow and improve their business. The two-day show features 300+ exhibitors and brands, pavilions, networking, feature areas, and dozens of culinary demos and education sessions. New England Restaurant & Bar Show
Culinary Demos A stellar line-up of culinary experts. Come and engage in lively demos by talented chefs at the Culinary Stage.
HOSPITALITY NEWS FEB | Page 35
August 23 - 25, 2026
Anaheim Convention Center // Anaheim, CA
The California Restaurant Show is back in Anaheim this year, and better than ever before! Join your fellow industry professionals to discover the latest culinary innovations, cutting- edge restaurant design and décor, and immerse yourself in the exciting addition of the 3rd Annual Pizza Tomorrow Summit Pavilion. Gain valuable insights through world-class education sessions and culinary demonstrations, all while connecting with 250+ exhibitors representing the dynamic world of restaurants, pizzerias, foodservice, and hospitality.
OUR TOP REASONS TO ATTEND:
Competitions and Culinary Demonstrations Experience the excitement of live cooking and creativity in action at the Culinary Innovation Theater.
Expanded Product Categories
World-Class Education
The California Restaurant Show is more than an exhibit—it's a learning experience designed to inspire and empower every foodservice professional.
Get ready to explore the most comprehensive showcase of restaurant and foodservice products on the West Coast!
www.californiarestaurantshow.com |
BOOK SERVICE TODAY
Commercial Kitchen Services
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Exhaust Hood Cleaning Maintaining a clean exhaust hood and system is vital to the safety of any
Exhaust Hood Cleaning Has your exhaust system fallen off a regular cleaning schedule? Our restoration services can get you back on track.
commercial kitchen. That is why we offer a variety of hood cleaning services to help ensure commercial kitchen safety and that your system is operating at peak performance. A shiny exhaust hood after cleaning does not necessarily mean those hard-to-reach and even harder-to-see areas have been properly cleaned. At HOODZ, we pride ourselves on cleaning your entire system for every service and provide thorough before and after photo reports so you can rest assured that your system is clean from top to bottom. In addition to our commercial kitchen hood cleaning services, we also offer:
Exhaust System Inspection Services
Access Panel Installation Ensure NFPA 96 Code compliance and system accessibility with our professional access panel installation. Our team will inspect your system and recommend a regular cleaning frequency based on your specific needs.
When Chef Marco first took over the kitchen, he thought intensity was the only way to survive. He had trained in some of the toughest kitchens in the city — places where shouting was normal, exhaustion was expected, and mistakes were punished loudly and publicly. He wore his scars proudly. Long nights, burned forearms, missed holidays — these were badges of honor in the culinary world he had inherited. So when he stepped into his new leadership role, he did what he had been taught. He pushed hard. He demanded perfection. He raised his voice when tickets piled up. He expected his team to “toughen up.” At first, the food improved. Service moved quickly. Standards were high. But something else was happening. Breaking the Cycle: A Chef’s Story of Changing Kitchen Culture
Line cooks were calling out more often. A talented sous chef quietly resigned. Prep mistakes increased instead of decreased. Morale dropped. The kitchen felt tense even before the first order of the night was printed. One evening, after a particularly chaotic service, Marco stood alone at the pass. The dining room was full. Guests were happy. But behind him, the team looked drained — not satisfied, just exhausted. That was the moment he realized something important: the food was good, but the culture was broken. The next morning, he did something unexpected. He called a meeting — not to criticize, but to listen. He asked his team what was working and what wasn’t. At first, there was silence. Years of kitchen hierarchy had trained them not to speak freely.
Then someone mentioned the schedule. Another mentioned unclear prep expectations. A line cook admitted that the constant yelling made it harder to focus, not easier. Marco went home unsettled. He saw himself in every complaint. He had inherited habits that were deeply ingrained in culinary tradition — habits that equated aggression with leadership and burnout with dedication. He decided to try something different.
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The yelling stopped first. Urgency remained, but tone changed. Instead of public reprimands, feedback happened privately. Pre-shift meetings became structured and purposeful. Stations were clearly defined. Prep lists were written and reviewed together. He enforced days off. Cross-trained staff so no one felt trapped in a single position. He made it clear that asking questions was not weakness — it was professionalism. Slowly, the energy shifted. Service still moved fast, but the tension softened. Communication became sharper. Mistakes were corrected quickly without humiliation. Team members began taking pride not only in their plates, but in their workplace. A few months later, something remarkable happened: turnover stopped. New cooks applied not because they heard it was “brutal,” but because they heard it was disciplined and fair. Guests noticed a different atmosphere — one that felt calm and confident even during peak hours. Marco didn’t lower standards. If anything, expectations grew higher. But the culture changed from fear-based to performance-driven. He learned that true toughness in a kitchen isn’t about how loud you can shout. It’s about how steady you remain under pressure. It’s about systems over chaos. Mentorship over ego. Sustainability over burnout. The culinary world is evolving. The old myths — that greatness requires suffering, that exhaustion proves commitment, that intimidation builds speed — are being challenged by a new generation of leaders who understand something powerful:
A great kitchen isn’t defined by intensity alone. It’s defined by discipline, respect, and resilience.
And sometimes, the bravest thing a chef can do is break the habits they were taught — and build something better for the team standing behind them.
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Why the New York Restaurant Show 2026 Is a Show You Shouldn’t Miss
By Eddie Daniels | Hospitality News
There are trade shows, and then there are moments that move an industry forward. Each year, the New York Restaurant Show becomes more than a gathering of booths and badges. It becomes a pulse check. A reset button. A reminder of just how dynamic and resilient the hospitality world really is. Step onto the show floor, and you immediately feel it —the hum of conversation, the clinking of glassware, the flash of new equipment under bright lights. Chefs lean in to study new cooking technology. Operators test equipment with the focus of surgeons. Vendors showcase products they believe will define the next wave of foodservice innovation. This isn’t a theoretical discussion. It’s real-time evolution happening right in front of you. For restaurant owners, the show offers something increasingly rare: direct access. In one afternoon, you can speak with equipment manufacturers, technology developers, food purveyors, and marketing specialists — the very people shaping how restaurants operate tomorrow. Conversations that might otherwise take months of emails and phone calls happen face-to-face. Decisions accelerate. Partnerships form organically.
Education plays an equally important role. The sessions go beyond surface-level trends. They dig into labor strategies, cost management, brand positioning, technology integration, and culture building — the real pressures operators are navigating every day. Often, a single idea from a seminar can spark an operational shift that improves margins or enhances guest experience. In an industry where percentages matter, that kind of insight is invaluable. But perhaps the greatest value lies in the relationships built in between the formal programming. Hospitality has always been a
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relationship-driven business. Deals are often born not in boardrooms but in spontaneous conversations on the floor, over coffee, or during a product demonstration. There is something powerful about being in the same room with peers who understand the pace, pressure, and passion of the restaurant world. New York has long set the tone for hospitality. What thrives here often echoes nationally. Being present isn’t just about attendance; it’s about awareness. It’s about seeing what’s coming before it arrives in your neighborhood. The New York Restaurant Show isn’t simply an event on the calendar. It’s an investment in staying relevant, connected, and competitive in a rapidly evolving marketplace. In a business where standing still can mean falling behind, showing up matters.
And that’s exactly why this is a show you shouldn’t miss.
ABOUT OUR ATTENDEES This B2B event is HANDS-DOWN your best option if you're selling to clients who serve cooked food to their customers! And then there’s inspiration. Restaurants are demanding businesses. The daily grind can narrow focus. The New York Restaurant Show widens it again. It reminds operators why they chose hospitality in the first place — the creativity, the innovation, the shared energy of an industry constantly reinventing itself. There’s also an element of competitive awareness. Walking the show provides clarity. You see where others are investing. You observe which technologies are gaining traction. You sense which ideas are fading and which are accelerating. That perspective alone can shape smarter decisions back home.
HOSPITALITY NEWS FEB | Page 41
The Complete Kitchen Equipment Service Company Since 1979.
FOOD HOT & COLD EQUIPMENT FOR OVER 40 YEARS KITCHEN EQUIPMENT SERVICE
Our dedicated team of qualified and certified technicians are on the road daily to make sure our clients receive the best possible service at competitive prices. Our service management team makes ure communication is at the highest level as that is equally important to the delivery of professionally performed repairs. Our strong relationships with manufactures keeps our technicians proficient with up to date troubleshooting tecnhniques, along with full compliment of replacement parts to execute first visit fixes.
Comprehensive Kitchen Equipment Services
Preventative Maintenance Scheduled maintenance to
Commercial Cooking
Warranty Service
Inspection Services Sanitation and safety inspections by qualified inspectors.
Authorized Service Agents Pro-Tek is an authorized service agent for many kitchen equipment manufacturers.
Equipment Repair Repair / maintenance services for a variety of kitchen equipments.
Handling warranties and installations for major manufacturers. We carry an extensive parts inventory.
prevent equipment failures and extend the life of kitchen appliances.
Additional Services: Flooring - Equipment Degreasing - Temperature Monitoring Systems - Commercial Refrigeration Repair.
866.773.7717
245 Newtown Rd. Plainview NY 11803
protekny.com
TRENDY DRINKS. SMART PROFITS. BEVERAGE AUTOMATION THAT TURNS TRENDS INTO REVENUE
ABOUT US
COLD IS THE NEW HOT. Did you know that 75% of Starbucks' sales and a staggering 90% of Dutch Bros’ sales are from cold drinks? The demand for iced, refreshing beverages is rewriting the beverage playbook—and your business can ride that wave with the right tools and ingredients.
OUR DRINKS
HOSPITALITY NEWS FEB | Page 43
ADVERTISMENT
Please join us in welcoming our newest Allied Member:
Linka Market: A Seamless Way to Pre-Book Your Properties Linka Market helps hospitality and service businesses create and sell digital passes that new customers can purchase in advance. These passes can be used for stays, dining, spa services, experiences, or specialty packages providing your property with upfront revenue while expanding your reach through Linka’s network of affiliates and corporate partners. Our team manages the setup, campaign creation, and distribution, allowing hotels to attract new business without adding operational workload. Key Benefits • Generate sales of passes before customers actually book • Expand visibility and reach new audiences • Create branded, trackable digital passes for any service or experience • Monitor performance and redemptions easily
Learn more at linkamarket.com.
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America’s Tastiest Duck A happy and healthy duck is a tasty duck
Experience Our Tasty Duck
Presenting at the ACFLI Chapter March 2nd Learn More about the ACF and Jurgielewicz
Tasty Duck Website
All Ducks Must Be Treated Humanely Joe Jurgielewicz & Son, Ltd. was founded on the core belief that all their ducks must be treated humanely. The Jurgielewicz ducks are raised free-roaming in large temperature-controlled barns and are fed only a nutritious diet of corn and soybeans. The ducks are never fed any antibiotics or hormones to promote growth. Joe Jurgielewicz & Son is the only duck farm in America with two “round-the-clock” veterinarians as well as a full-time duck welfare specialist to train employees and conduct duck welfare audits.
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92 years. 4 generations. 1 tasy duck.
Our Story
Our 91 Year Tradition
Today, Joe Jurgielewicz & Son, Ltd. (JJS) is one of the leading Pekin duck suppliers in North America. The company employs over 250 Pennsylvanians, and partners with 43 local farm families throughout Pennsylvania to raise JJS Pekin ducks. These same ducks are descendants of the original Long Island ducks that Dr. Joe’s grandparents raised on their farm in Long Island. Throughout the years, the staff geneticists at JJS have hand-selected the perfect breed of ducks for their clients.
The JJS breed is favored by leading chefs for its perfectly balanced meat-to-fat ratio, giving clients the signature, succulent flavor of the famous JJS Tasty Duck. The Jurgielewicz family is proud to continue its 91-year tradition of providing the highest-quality Pekin duck products and world-class service to clients globally for generations to come.
Companies that choose Jurgielewicz
HOSPITALITY NEWS FEB | Page 47
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