Hospitality News December Edition

DECEMBER 2022 VOL 2, ISSUE 12

“GO CRY IN THE WALK IN” WITH HOST CHEF CHOLO TALKS ABOUT UPCOMING MAJOR TRADE EXPOS

W HO’S W HO in food service featuring SHARON ELIATAMBY SHFM PRESIDENT January Edition

ON THE INSIDE 6 8 CHANGES DUE TO THE PANDEMIC AHF-NJ ANNUAL SYMPOSIUM SUCCESS

Publisher & Editor Ed Daniels Executive Assistant Caren Franklin Contributing Writers Kimberly Brock Brown, CEPC, CCA, AAC Eleni Finkelstein Linchi Kwok, Ph.D. Lady Latte Veronica McLymont, Ph.D., RDN, CDN Beth Torin, RD, MA ZeeTheCook Account Executives Martin Daniels

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ITALIAN RESTAURANTS TODAY ARTICLE VERONICA McLYMONT, EMBRACE YOUR BEST SELF BOOK

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30 HOW A RECRUITING PARTNER CAN HELP YOUR ORGANIZATION JOHN DOHERTY / BLACK BARN RESTAURANT 35-41

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WHAT PERMANENT CHANGES CAN WE EXPECT AS A RESULT OF THE PANDEMIC? People tend to forget. As the world is finally moving out of the pandemic, will people quickly forget their experi- ence in the last three years? Surely, we will leave the masks and social distancing behind, but a few of those changes due to the pandemic will most likely stay with us in the post-pandemic era. Off-premises services will stay essential but with a slower growth pace

Off-premises services, such as curbside pickup, delivery, and grab-n-go, are not new. Still, when the pandemic hit, many consumers were forced to try curbside pickup or delivery services for the first time. Off-premises ser- vice also became the only distribution channel available for restaurants. It did not take long for consumers to fall in love with curbside pickup and delivery services. Restaurants like it, too. Many have rolled out new store designs to embrace the off-premises dining trend, as suggested in my earlier discussion.

A recent big data report (Beltrani, 2022), however, showed that off-premises orders only increased 9% from the pre-pandemic levels as a share of all restaurant orders. Moreover, customers’ overall experiences with off-premises services seemed to be significantly lower than dine-in. When more restaurants resume normal dine-in services, off-premises sales are unlikely to maintain a high growth rate unless we find ways to narrow the satisfaction gaps between those two services. Labor shortage and enhanced consumer experience are fueling innovation The hospitality industry is resilient to challenges and strives to innovate. During the pandemic, the continuous la- bor shortage and shifting consumer demands for enhanced experience have pushed restaurants to streamline their operations. More food service providers introduced new automatic services in both back- and front-of-the-house operations, such as conveyor belts for cooking/delivery, robotic cook, and auto-response messages empowered by AI. Smooth human-machine interactions among workers and consumers will become even more critical for businesses to win employee and customer loyalty. Do you also see those changes coming? What else do you anticipate seeing after the pandemic?

Beltrani, A. (2022, November 18). What a billion data points reveal about the restaurant industry. QSR Magazine. Available at https://www.qsrmagazine. com/outside-insights/what-billion-data-points-reveal-about-restaurant- industry

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Find your next adventure AHF JOB BOARD NEW POSTING

The AHF is always wanting to help its members advance their careers and experience the best journey possible. Social media has proven to be one of the most efficient ways of spreading the news about new opportunities on the horizon. By checking the AHF social media you can see the jobs available throughout the coun- try and even those in your own backyard, this has happened frequently. To keep up with local and national news, make you stay social media connected. For more information about the opportunities to the right and other jobs please go the AHF web site MANY OF THE AHF CHAPTERS ARE HAVING HOLIDAY PARTIES CHECK WITH YOUR LOCAL CHAPTER FOR SCHEDULE EXCITING EVENTS COMING SOON FOR NATIONAL NEWS CLICK ON ANY OF THE SOCIAL MEDIA LINKS BELOW

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VANESSA RUIZ STUDENT Vanessa Ruiz 12 November, 2022 Hospitality News Questions Q Background history: i.e. where born and raised a bit of family orientation. A Growing up I was a very hyper individual but me and family grew to realize there was truly only one thing that took on my attention, and that happened to be the television show Cake Boss. Coming from a big family out of Arizona it allowed for two things, learning how cater to large amounts of people while loving it and living in a state that is well known for its Mexican food. With that being, cooking and baking ran in my family, from my mother working in a bakery while being a full-time student, to my grandfather owning his own Mexican food restaurant that was an award-winning restau- rant. They just so happened to be my two biggest motivators and inspirations Q What inspired you to endeavor to be a chef? A What inspired me to become a Chef was the fact that baking was always something that I was content, joy- ful and patient while doing and not only that but I knew it could also make me money so it would qualify as a full-time job. Ever since I was in elementary school, I was the student to bring in homemade treats for every celebration, presentation and/or project because it was a way to showcase a talent of mine but also it all came back to the enjoyment of loving to cater to others! Q Do you have any role models or industry Idols you look up to? A Besides my family such as my mother and grandfather, my two biggest role models would definitely be a previous Chef of mine from Arizona, Eugenia Theodosopoulos and the very well-known Cake Boss, Buddy Valastro! Q What would be the ultimate position you’d like to acquire in this industry? A My ultimate dream after gaining more knowledge and years of experience would be to open up my very own bakery! Although I do know that this industry, you truly never stop learning, there is always more to gain but in the end my ultimate position would to me head pastry chef/ owner of a bakery and/or bakery café with many locations, beginning in my home state, Arizona.

Q Can you see yourself, in the future as a role model to other young women such as yourself? A Totally! That is definitely a goal of mine, to share my story to other young women who aspire to become female pastry chefs. Especially as a Latina, many women are talked down on for working in the kitchen but is be- coming more common and I want every younger woman to know that when you find your passion just take it and run with it. Enjoy the journey but always stay grounded and willing to improve and learn more and more everyday!

Chef Rosie and Dean of Culinary at Monroe U. Frank Constentino and son examine one fo the students entries closely

Nancy Kombert one of ACFLI competitors for Chef of the Year, assessing the results of the competitors efforts

ACFLI Pres Paul Jenson and Dean of culinary Frank Consentino address students at ACFLI Ready set cook competition

Students evaluate the mystery basket and plan out there menu for Judges, while ACFLI Pres. Paul Jenson and Chef Cholo discuss the students’ progress

Mentor, Chef Cholo from the Go Cry IN The Walk in podcast gets his team hyped up for the competition.

ACFLI ready set cook judges from left to right, ?, Alan Ducasse, ACFLI President Paul Jenson, and ?

MAKE A DIFFERENCE Because Our Neighbors are Experiencing Hunger

Scan below to learn about volunteering, contributing, and other ways you can help: Island Harvest Food Bank is a leading hu- man services organization whose mission is to end hunger and reduce food waste on Long Island. The nonprofit seeks to accom- plish its goal through innovative programs and services aimed at enhanced hunger awareness, short-term case management, nutrition education, outreach and advocacy initiatives, a Workforce Skills Development Institute, an organic farm, and efficient food collection and distribution. The food bank’s work directly supports children, families, seniors, and veterans who turn to it in times of crisis. In addition, it supports a network of 300 community-based nonprofit orga- nizations throughout Nassau and Suffolk counties. Last year, Island Harvest provided 13 mil- lion meals to people facing hunger and food insecurity. Continued increased need across Long Island due to skyrocketing food costs and high inflation created additional chal- lenges for Island Harvest to ensure that it can get food to those in need. continued on page 27

A HUGE SUCCESS

The Florida REstaurant & Lodging Show was a huge success with a larger than expected turnout. The event held the beginning of November was a platform for vendors and manufacturers to showcase their products, and a great venue to reconnect with friends. For more information about the Florida Restaurant & Lodging association, click on FRLA logo.

PALM BEACH CHEF & RESTAURANTEUR FRANK EUCALITTO INDUCTED INTO HOSPITALITY HALL OF FAME

TALLAHASSEE, FL – The Florida Restau- rant & Lodging Association (FRLA) recently recognized the commitment and service of Café Chardonnay President Frank Eucalitto during its annual Stars of the Industry Gala at the Caribe Royal Resort in Orlando. During the ceremony, Eucalitto was inducted into the FRLA Hall of Fame as Restaurateur of the Year. “Florida is known around the globe for having incomparable restaurants and dining experiences because of industry leaders like Frank Eucalitto,” SAID CAROL DOVER,

(L-R: FRLA PRESIDENT & CEO CAROL DOVER, FRANK EUCALITTO, FRLA 2022 CHAIRWOMAN OF THE BOARD OLIVIA HOBLIT)

PRESIDENT & CEO OF THE FLORIDA RESTAURANT AND LODGING ASSOCIATION. “Frank opened his first restaurant in Florida 40 years ago and has since launched a successful catering company and six more restaurants, including the acclaimed Café Chardonnay. Frank has made such an incredible impact on his lo- cal community, and he has invested so much into mentoring others in the culinary industry. We are so proud to honor Frank with this well-deserved Hall of Fame recognition!”

ECOLAB, a familiar site at almost every trade show and conference displays their products and services

ACF members man the booth at the FRLA show and talk with attendees about the benefits of certification

SYSCO which displays at many shows, at this show besides their extensive product line, they a live band to entertian the attendees

The FRLA put together an excellent show for those in the food service buisness, and besides the impressive vendor expo, there were many informative sessions

RESTAURANT TECHNOLOGIES displayed many of their services, one that caught the attention of many, was the service that automatically cleans the ductwork

Robots, although not new technology, always seems to catch the eye of the attendees, no differnt at this event as these robots were very engaging

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ANTONINO LASPINA, COMMISSIONER & CHEF ANDREA ZANIN TAKE A MINUTE TO POSE FOR A PICTURE

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ERNESTO IACCARINO CHEF

Italian Restaurants Today Reinforcing the Authenticity of Italian Cuisine in the U.S. Food is the most universal language, because it needs no translation, it speaks for itself. According to Statista, Italian restaurants in the United States have increased since 2012 from about 42,000 to almost 52,000 in 2019. Today, out of a total of almost 800,000 restaurants, about 100,000 are defined as Italian, representing about 12% of the entire sector.

Given that the restaurants absorb more than 40% of the Italian imports, there is a real opportunity to engage restaurant networks in the US in promoting genu- ine Italian products. The Italian Restaurants Today initiative is organized by the Italian Trade Agen- cy (ITA), a government entity that supports the promotion of authentic Italian products, business development of Italian brands abroad, and attracts foreign investments in Italy. On Tuesday, October 18, a media event hosted by the ITA, highlighted several campaigns focusing on Italian Restaurants and Italian Cui- sine. At the event, Antonino Iaspina, the Trade Commissioner at ITA of New York and Executive Director for the USA, discussed the launch of Italian Restaurants Today, and a virtual masterclass series offered during the campaign; www.ItRest-Today.com. The free masterclasses will be led by world-class chefs

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such as Chef Ernesto Iaccarino, and Chef Andre Zanin. The series was created to nurture the use and ap- preciation of authentic Italian products, culinary techniques, and immersive dining experiences. It expects to inspire and motivate professional chefs of different backgrounds, to culinary excellence and reinforce the authenticity of Italian Cuisine in the US. Other culinary events include the celebration of World Pasta Day on October 24 at La Devozione, and World Week of Italian Cuisine November 14-20. According to Commissioner Laspina, the quality of the food and the way it is prepared are important to the new generation of consumers. To satisfy the growing global needs of these new consumers, restaurants have to adjust. Consumers are looking for the experience, freshness of ingredients without substitutions and authentic Italian cuisine down to the specific region of origin. Written by: Veronica Mclymont, author of the popular book EMBRACE YOUR BEST SELF,, FABULOUS AND HEALTHY AFTER 50, Now available https://a.co/d/b1G1U3T.

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continued from page 17 Thousands of Long Island households are caught in cycles of food insecurity and depend on Island Harvest’s services as a “vital component” in feeding themselves and their families. To meet the growing needs of Long Islanders, it is of the utmost importance that Island Harvest sustains – and exceeds – the current output and continues these vital services. Presently, 94% of each dollar collected by Island Harvest goes directly into the programs that address the critical issue of hunger and its root causes. For more information on how you can help, visit www.islandharvest.org

TRUSTED BY THE FOOD INDUSTRY NOT YOUR ORDINARY HASH SLINGER!

THE HOTTEST GAME IN TOWN Tripp Rion is your essential chef consultant that’s trusted by the food industry. Tripp’s easy going, client-focused, presentation style and business acumen makes him one of the most sought after company ambassadors in the nation. Always available, Tripp’s food styling and food photography projects have been viewed by, and served to, national audiences in most every major U.S. city. His presentations have been viewed on ABC, NBC, Fox News, The Wall Street Journal, WGN America, and his Twisted Oak Catering service receives rave reviews on YELP and in the Craine’s business journal.

THE SHFM IS BACK “LIVE” AND BUILDING TRACTION, READ ABOUT THE NEW CHAPTER RECENTLY FORMED IN FLORIDA READ ABOUT IT IN THE JANUARY EDITION OF HOSPITALITY NEWS

The Massachusetts Restaurant Association recognized TriMark United East’s Lincoln Riley with its 2022 Business Partner of the Year Award. Riley, a longtime delivery driver for the food- service equipment and supplies dealership, was presented the award at the Stars of the Industry Awards Gala on Nov. 14, becoming the first TriMark employee to be honored with the award. Riley was one of four finalists, having been nominated by customers and chosen from a pool of several hundred entries. This achieve- ment marked “a testament to Lincoln’s great character, impeccable work ethic and

TriMark United East’s Lincoln Riley receives the Massachu- setts Restaurant Association’s 2022 Business Partner of the Year Award. Courtesy of TriMark United East.

professionalism,” according to a press release by TriMark. Riley has been delivering TriMark supplies to customers in downtown Boston for nearly 20 years. To learn moe about TriMark and Lincoln Riley’s successes with them, read the January edition of of the soon coming HOSPITALITY NEWS magazine.

How a Recruiting Partner Can Help Your Organization Grow By Jeanine Banks, Certified Staffing Professional (CSP), Executive Vice President, Lloyd Staffing

A recent post by the U.S. Bureau of Labor Statistics shows that the leisure and hospitality industry is recovering from pandem- ic-driven losses. The U.S. economy is expected to add 23.1% new jobs in leisure and hospitality through 2031. The article goes on to report that 7 of the top 20 fastest growing industries include Event Promoters, Travel Services and Accommodations as well as other Leisure/Hospitality professions. The food services and drinking establishment industry is expected to have the largest employment increase of any industry adding close to 1.3 million jobs through 2031. This is all good news for employers seeking talent who have suf- fered employee losses and for those who simply seek leadership talent as they grow, but in a post pandemic world, the struggle to find talent is a hard reality. If you are seeking staff, you’re

JEANINE BANKS, CSP

probably spending a good deal of your time posting to job boards, talking to former colleagues, tweet- ing, attending hospitality venues, offering increased referral bonuses to internal staff, leaning on HR, networking with personal contacts and hoping that you will see that perfect resume in your inbox or a referral of a candidate through your own circles. But what do you do if looking for qualified talent seems like it’s becoming a job in itself and not bearing the quality nor quantity of talent needed? Just what do you do next?

THE RIGHT STAFFING FIRM/RECRUITER PARTNER CAN HELP YOU ACHIEVE YOUR HIRING GOALS.

It’s that simple. You need to connect with a recruitment partner who understands your industry, hiring needs and goals. Begin by finding a specialized staffing firm that has a track record of identifying, pre-

senting and closing qualified candidates though contingent and/or retained search, targeted sourcing and via their extensive and trusted network. Partner with a staffing specialist who can confidently sup- port your industry ranging from customer-facing roles, to leadership, administration, operations, finance, supply chain, technology and more.

We recommend you select a staffing firm that specializes in your area of talent and has experienced recruiters to actively work on and prioritize the search. For example, if you need to hire talent to promote your business on social media or to build a digital/web presence for you, use a firm that identifies and places Creative talent. Your staffing partner will discuss the current need and scope with you, gather key information concern- ing the role, culture, benefits and will send you a formal hiring agreement. Hiring agreements can be contingency or retained depending on the level of position and search requirements. Once an agreement is signed, they will access their experienced database, promote the opening online, connect with special- photo supplied by SHUTTERSTOCK

ty groups, actively network and conduct targeted talent sourcing. Once individuals apply or express an interest, the staffing firm will vet the candidate by doing a pre-interview to qualify them before referring the candidate to you. The hiring decision is always yours. You conduct your own interview and determine if the skills and culture fit are right for your organization. You avoid the hassles of job posting, weeding through unqualified resumes, meeting inexperienced candidates and other time wasters related to hiring. Your staffing partner takes care of vetting the candidate, presenting their skill set and experience to you, pre- senting and negotiating the hiring salary/compensation package and managing other employment docu- ments you may require. On average, the cost to work with a staffing partner is 20 to 30% of the candidate’s first year salary. For contingent staffing searches, you only pay a placement fee if you hire the candidate and the individual accepts. Typically, a guarantee is also offered as part of the agreement. Some firms will work out a contract-to-hire period with you and then you can convert the individual to your payroll after

an agreed upon time period - sometimes referred to as “try-before-hire.” For Ex- ecutive Search, retainer agreements are put in place, also with a guarantee and the fee is paid out at periodic intervals. The biggest advantage of us- ing a staffing partne r is what is termed as “sourcing”; where candidates

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working within an industry or specialization can be confidentially reached out to by the recruiter, thus expanding the candidate pool of quality hires. They will explore “passive candidates” by reaching out and letting them know their skills and experience may be a good fit for a client’s opening. Most people are more likely to talk to a recruitment professional about their career path than directly with a competitor in their industry due to confidentiality issues. The ability to identify and communicate with employed talent, who may be hesitant, considering or seeking the next career step, is a differentiator when partnering with a staffing professional firm. These candidates are not on job boards and prefer to work with us in confidence as they grow. There are many variables to look at when selecting a professional staffing firm. It is a very reliable, profes- sional and proven method of hiring, especially when you have confidence in their methods and in your recruiter. The most important thing to remember is the firm will be representing you in one of the most critical aspects of your business — finding leadership and staff who will manage, engage in and expand your business. They will actively prospect the very best candidates and present them to you even when you don’t yet have needs but want to be proactive, providing you with top quality concierge service offer- ings backed by their reputation. They become not only your staffing partner, but an intrinsic asset to you, aligning with your goals and the derivative returns invaluable. About the author: Jeanine Banks, EVP of Lloyd Staffing, is a recognized industry leader with a deep understanding of re- cruitment solutions & innovative strategies for talent acquisition, workforce management and technology services. Lloyd Staffing is a national recruitment and search firm with more than 50 years of proven suc- cess. The firm has specialty practices ranging from accounting and finance to technology to supply chain and more. Jeanine may be reached at JLBanks@LloydStaffing.com or connect with her on LinkedIn.

RAK Porcelain USA launches ‘Le Ballet’ Bone China Collection To elicit premium dining experiences! RAK Porcelain USA has just launched, the much anticipated luxury dinnerware collection, ‘Le Ballet’ – Bone China dinnerware in USA. This milestone has bolstered our ingenious capability to accurately, serve the HORECA industry. After years of earnest efforts, relentless hard work and an unpleasant pandemic, we have risen above several unforeseen challenges and realized this goal.

Our novelty Bone China collections are inspired by the finesse, strength and grace of classic Ballet performers. Elegant silhouettes, supple stances and technical brilliance celebrate in symphony to unveil two of our gallant ranges ‘Bravura’ and ‘Fedra’.

Designed by The Robin Levien Studio in collaboration with our R&D team, the ranges feature 120 articles, which are universally functional. Both these series possess immense body strength, sublime shapes and a dazzling translu- cency, that lends dining tables a luminous, lavish and luxurious appeal.

What takes the cake however is our R&D’s breakthrough accomplishment; the collections are manufactured using certified natural mineral powders that substitute for bone ash to deliver a material that has its exact same properties. The result is a highly durable yet extremely light dinnerware that is a radiant ivory white, translucent and ethereal. Fascinatingly, Le Ballet is thus a Vegan product since it contains no elements of animal origin. With this introduction, we earn an elite distinction of being the industry’s only dinnerware manufacturer to offer fine porcelain, bright white high alumina porcelain, formulated stoneware and bone china variants produced within a single factory.

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BLACK BARN RESTAURANT

The inaugural SHFM Foundation Gala, successfully raised funds to sup- port the important programs of the Foundation. It was an evening filled with conversation and culinary delights with your SHFM community. We were honored and happy to have John Doherty of Blackbarn Restaurant and the former executive chef of the Waldorf Astoria with us. With John’s help, this year’s gala was an even greater success. John supports the SHFM Foundation and his Heavenly Harvest Foundation whose mission is to bring dignity health and hope to those in need. We were delighted with John’s World Leader’s menu, where we experi-

enced dishes and stories from some of the special dinners Chef John has served global dignitaries and U.S. presidents in his time at the Waldorf. This is the essence of the SHFM Foundation, where long-time and new friends alike share great food, while raising money and awareness for those who need it the most. JOHN DOHERTY OWNER BLACK BARN REST

UPCOMING EDITIONS WILL FEATURE THESE MAJOR INDUSTRY CONTRIBUTORS

LINCOLN RILEY BUS PARTNER NRA

OWEN MOORE NYU VICE PRESIDENT

SHARON ELIATAMBY SHFM PRESIDENT

ROB GEBHARDT JLL VICE PRESIDENT

COREY SILVERSTEIN FOODWORKS

STEPHANIE GILBERT CFSP

HISTORY The National Restaurant Association is a restaurant industry business association in the United States, representing more than 380,000 restaurant locations. It also operates the National Restaurant Association Educational Foundation. The association was founded in 1919 and is headquartered in Washington, D.C. CELEBRATING 100 YEARS OF THE NRA WATCH THE VIDEO BELOW:

1917 Egg brokers tried to raise the price of eggs to 65 cents a dozen. 1919

The National Restaurant Association is an organization established in 1919 and brings together 380,000 businesses in the restaurant business, their suppliers and non-profit organizations related to this industry. In 1919 the Kansas City restaurateurs launched a national organization to represent an industry of 43,000 restaurants. 1920 Prohibition begins in 1920, kicking off a 13-year ban on alcohol sales. Since 1920, RAMW has been proud to be the voice of the metropolitan Washington food service industry and establishments of hospitality ranging from casual eateries to internationally acclaimed fine dining restaurants. Both organizations were founded in 1920. 1927 The growing National Restaurant Association moves its headquarters from Kansas City to Chicago. 1933 Coming from North Carolina to join the NRA staff in DC in 1933, Robert J. Wilson was subsequently appointed business manager of the WRA. There was a rebirth of en- thusiasm as the organization had staffing for the first time. 1935 In 1935 the organization was incorporated. WRA accepted membership applications of restaurants in Virginia and Maryland starting in 1935. 1937 The first convention was held in 1937 at the Mayflower Hotel. 1945 In 1945 the Association started to hold a trade show, the “East-South Show,” which eventually converted from every other year to annual. TO VIEW MORE CLICK HERE

ELEVATED WAGES HAVE PUSHED RESTAURANTS TO FURTHER STREAMLINE OPERATIONS The U.S. just added 263,000 jobs in November, leaving an unchanged unemployment rate of 3.7% (Bartash, 2022). The combined effects of a tight labor market and high inflation have resulted in a sharp rise in wages, pushing the average hourly wage to $32.82. It becomes almost impossible for food service operators to keep up with the wage hikes. The good news is our food service providers have come up with several solutions to streamline operations.

Restaurants rolled out new store design plans As an immediate response to consumer demands for contactless, self-services during the pandemic, many restaurants expanded their curbside pickup and delivery services. Panera Bread and Taco Bell, among others, quickly rolled out new and often smaller store designs with more drive-thru lanes, less seating, and more contactless digital service (Lucas, 2021). Modeling a ghost kitchen concept, Chipotle opened its Digital Kitchen back in 2020, only providing off-premises orders and food pickup (Park, 2020).

Finally, the biggest restaurant chain, McDonald’s, just opened a test restaurant in Fort Worth, Texas (McDon- ald’s, 2022). This new restaurant is smaller and designed for customers who are “on the move.” Some new features include:

• A separate “Order Ahead (drive-thru) Lane” with a food and beverage conveyor belt. • A delivery pickup room for couriers, allowing for quicker and more convenient service. • Designated parking spaces for curbside pickup customers and delivery drivers. • Pickup shelf for dine-in orders. Automation helps

While it is challenging to keep the soaring labor costs under control, restaurants find solutions through better use of technology. McDonald’s streamlines its new restaurant’s operations through enhanced location-based tech- nology, app updates, the introduction of conveyor belts, and a new kitchen format. The goal is to provide a faster, better, and seamless experience for both consumers and crew. With new store designs and enhanced technology, restaurants can improve productivity and rely less on labor. What other innovative ideas have you seen from the food service and restaurant industry to cope with the chal- lenge of elevated wages?

Bartash, J. (2022, December 2). U.S. adds 263,000 jobs in November and wage rise sharply – for too much for the Fed’s liking. MarketWatch.com. Available at https://www.marketwatch.com/story/u-s-adds-263-000-jobs-in-november-and-wages-rise-sharply-still-too-much-for-the-feds- liking-11669988407 Lucas, A. (2021, May 20). Panera Bread’s new design transforms it into a neighborhood bakery in a bid to build loyalty. CNBC. Available at https://www.cnbc.com/2021/05/20/panera-breads-new-design-transforms-it-into-a-neighborhood-bakery.html McDonald’s (2022, December 1). 5 things to know about McDonald’s new test restaurant in Texas. McDonalds.com. Available at https://corpo- rate.mcdonalds.com/corpmcd/our-stories/article/texas-order-ahead-lane.html Park, S. (2020, November 11). Chipotle opens its first digital-only restaurant. Fox Business. Available at https://www.foxbusiness.com/lifestyle/ chipotle-opens-first-digital-only-restaurant

Special Thank You to Our Charlotte Local Sponsors! Aramark The Coca-Cola Company Compass Group Ecolab, Inc. ISS Guckenheimer PepsiCo, Inc. RC Fine Foods Sodexo Thompson Hospitality Interested in sponsorship? Contact Michelle Romero at mromero@hqtrs.com.

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Master Pizzaiolos know that there are certain key ingredients that make a better pizza. From the right dough to the right toppings, your choices make a difference in the outcome. That’s why so many use PizzaMaster ® ovens – the right oven makes a big difference to your cook times, capacity, consistency, and ultimately to your cost to run. Pizzaiolos around the country love PizzaMaster ovens for their versatility, with wide temperature ranges and precision control, capacity, with superior heat retention and consistent bake times, and efficiency, outperforming gas deck ovens on cost to run. • PRECISION COOKING: The ability to adjust top and bottom heating elements allows for precision cooking to create any style of pizza. • QUALITY AND CONSISTENCY: Clay ceramic hearthstones are crafted with a rough surface to provide superior heat transfer, creating crispy crusts without burning. • CAPACITY: The capability to get up to 932°F combined with exceptional recovery heat allows for higher capacity output during peak times. • A MODEL FOR EVERY NEED: The largest electric deck oven range in the world with 85 different sizes and over 1,500 combinations. • RETURN ON INVESTMENT: PizzaMaster ovens are very well insulated for efficient energy use, resulting in low operating costs.

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Chef Cholo, Executive Chef of Crest Hollow Country Club, and Board of Director member of the ACF-Long Island Chapter NY, interviews current Long Island President Paul Jensen, CEC ACE AAC, about the event and his being a forth generation Chef, more of his story in an upcoming edition

The Sheraton New York Times Square is proud to announce the appointment of Achilles Poliviou as Executive Chef. A classically trained chef with deep experience leading culinary pro- grams in New York City hotels, Chef Poliviou brings more than 25 years of trademark food and beverage excellence from brands including Ritz-Carlton, JW Marriott and St. Regis, among others. Most recently Executive Chef at the iconic JW Marriott Essex House in Manhattan, Chef Poliviou is known for his distinct style, stemming from his training under acclaimed Chefs Gary Kunz of Lespinasse at the St. Regis Hotel, Patrick Clark at Tavern on the Green and Christian Delouvrier of Les Celebrites. Chef Poliviou also has led culinary operations in New York, San Fran- cisco, Chicago and Philadelphia, including the New York Marriott Marquis, Marriott at the Brooklyn Bridge and The Ritz-Carlton Georgetown in Washington, D.C. Chef Poliviou is devoted to promoting the culinary arts and is the recipient of numerous awards for his support of the local community, including being named winner of the James Beard Grand Tasting Chefs Table in 2014. President of Les Amis d’Escoffier Society since 2015 and Executive Member of the board, he also has been a member of the American Culinary Federation Big Apple Chapter since 1991. Chef Poliviou often participates in high-profile competitions and events such as the Chefs Col- laborative Summit in NYC, guest speaking at notable trade shows and colleges, and has made several appearances on Food Network and The Cooking Channel. Chef Poliviou is a graduate of the Culinary Institute of America. He resides in New York with his wife and two daughters, and enjoys deep sea fishing and family time at the beach in his free time.

Beth Torin, Chief Operating Officer Beth Torin, RD, MA, Chief Operating Officer, served as the Execu- tive Director for the New York City Department of Health Office of Food Safety (NYCDOHMH) for 14 years. During that period she was instrumental in the development of the grading system in NYC and responsible for inspections in restaurants, colleges and universities, membership clubs, stadiums, arenas, and corporate dining. Beth worked to develop the

HACCP guidelines as well as other health code regula- tions and oversaw the training of all Public Health Sani- tarians. Beth is passionate about food safety and believes that it should be an intrinsic part of all food service establishments. https://www.bettercallbeth.com/

INNOVATIVE SERVICE IMAGINE MAKING THIS PHONE CALL TO YOUR HOOD CLEANING COMPANY. “THANK YOU, BUT I KNOW LONGER NEED YOUR SERVICES”

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NAFEM Learning Center NAFEM is committed to expanding your knowledge of the foodservice E&S industry and enhancing your general business skills. Our learning management system is an online hub of courses designed to strengthen your expertise as a foodservice professional. Whether you’re involved with customer service, sales & negotiation or moving through the management track, there’s a foodservice education course for you.

The Plaza Appoints Luigi Romaniello As Managing Director New York City’s most famous hotel, The Plaza is pleased to announce the appointment of Luigi Romaniel-

lo as Managing Director. Effective immediately, Romaniello will over- see all aspects of the luxury hotel including daily operations, guest experiences and continued growth strategies. A seasoned hospitality veteran with 30 years of industry experience, Romaniello’s extensive resume in- cludes a banner, 22-year tenure with Rosewood Hotels & Resorts where he led three consecutive openings in international markets. Most recently he served as managing director at Rosewood Baha Mar in The Baha- mas where he successfully opened and positioned the resort to achieve

LUIGI ROMANIELLO MANAGING DIRECTOR OF THE PLAZA HOTEL

top performance within the brand and region. Throughout his career with Rosewood, he held various key management positions at several globally renowned properties including Caneel Bay, A Rosewood Resort in the U.S. Virgin Islands; Rosewood Crescent Hotel in Dallas; Rosewood Mansion on Turtle Creek in Dallas; The Mansion on Peachtree in Atlanta; and launched Rosewood Abu Dhabi in the United Arab Emirates. Prior to joining Rosewood, Romaniello started his hotel career in Dallas at the Grand Kempinski Hotel. He then quickly worked his way up with Stouffer Hotels where he held leading roles at the brand’s Amway Grand Plaza Hotel in Grand Rapids, Michigan, and Peter Islands Resorts in the British Virgin Islands. A consummate hotelier and proud father of three girls, Romaniello is humbled at the opportunity to join The Plaza team and looks forward to taking the hotel to new heights with authentic yet modern touches that enhance the experience for loyal guests as well as a new generation of luxury travelers. Romaniello was born in Rome, Italy, and studied Hotel & Restaurant Management at the University of Houston in Texas. He resides in New York City.

Helping Hotel Owners Profit in Today’s Increasingly Complex World of Hospitality. Building Strategic Roadmaps for Hospitality Industry-Focused Technology Solutions.

Leveraging over 40 years in the industry, Hotel Mogel is a bespoke hospitality consultancy helping both hotel organizations and hotel tech vendors achieve financial success. You may know our principal, Larry Mogelonsky, from his writing in trade journals where he reports on the latest trends. With input from his son and business partner, Adam, who manages the daily company operations, we’ve published over 1,200 articles to date, all of which stem from our ongoing work with hospitality clients. The core tenet for our writing and any engagement is that great service will always be the key driver for a hotel organization’s success. We apply this principle to every project in order to give you a framework for lasting value.

“We needed the right solution to be able to evolve from what had been two separate kitchens. We had one to handle ala carte and one to handle banquets and events. With a move to a single kitchen that could flow and flex to handle all of our needs, Jade gave us that solution. I challenged them to give us the specialty features that I knew our team needed. I wanted a monolithic cooking surface and touches like one piece heavy duty door handles. Jade was able to get me all of that and more.”

Executive Chef Abram Bissel l The Modern of Union Square Hospitality Group A recent project was done at Memorial Sloan Kettering with Jade Equipment and success was achieved

CLICK ARROW TO SEE VIDEO

TO SEE THE FULL LINE OF PRODUCTS CLICK HERE

Don’t miss the largest pizza industry event in the world! Now in its 39th year, International Pizza Expo remains unchallenged as the industry’s leading event. Join thousands of pizzeria professionals as they convene in Las Vegas for 3 days dedicated to all things pizza! With suppliers from across the globe, educational sessions taught by top industry professionals, and national competitions, this event is one you simply cannot afford to miss.

What’s better than a grocery store with deli, and bakery? Throw in a hot food station equipped with a Marra Forni Rotator Oven and there you have it! New Seasons Mar- ket’s Palisades market is now open. They’ve got it all: farm-fresh foods , local organ- ic produce, delish meat and fish cases, hand-crafted sandos & baked goods, artisan cheese, house-smoked BBQ, and of course... pizza! And you can’t forget the local craft beer and wine on tap to pair with the pies. If you’re

ever in Lake Oswego, Oregon you’ve gotta stop by and say hello! 📍marraforni.com | inquiries@marraforni.com 888.239.0575 .

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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 rocklandbakery.com

Rockland Bakery

Nanuet, New York

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 Fort Mill, South Carolina Saint Paul, Minnesota Jersey City, New Jersey Long Island City, New York

cleansetec.com diversey.com

Diversey

Ecolab

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Imperial-Dade

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Ronbar Laboratories, Inc.

Santec Clean Needs

Linden, New Jersey

CLEANING COMPANIES Alpha Solutions Commercial Cleaning Corp.

Farmingville, New York Trenton, New Jersey Ann Arbor, Michigan Hicksville, New York

alphawastesolutions.com commercialcleaningcorp.com

Hoodz

hoodzinternational.com

Sani Systems

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CULINARY SCHOOLS Culinary Institute of America Institute of Culinary Education

Hyde Park, New York New York, New York

ciachef.edu

ice.edu jwu.edu

Johnson and Whales Kosher Culinary Center

Providence, Rhode Island

Brooklyn, New York

kosherculinarycenter.com

DAIRY Bartlett Dairy

Farmingdale, New York Corem, New York New York, New York New York, New York Paterson, New Jersey Jamaica, New York Florence, New Jersey Bethpage, New York Paterson, New Jersey

bartlettny.com creamoland.com

Cream-O-Land Dairy Dearle Farms, Inc. Wards Ice Cream

derle.com

wardsicecreamonline.com

EQUIPMENT DEALERS Elite Equipment and Design

elitestudioe.com

LaBel Equipment Rogers and Sons

labelfoodservice.com

rogerandsons.net

The Sam Tell Companies

samtell.com

Singer M Tucker

singerequipment.com

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