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ON THE INSIDE

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

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Perspective Is Everything Is Your Restaurant Embracing The Home-Cooked-Meal Trend This Holiday How 3D Robots Can Aid Hotels Amid Labor Shortages Sally The Robot Goes Contactless

Publisher & Editor-in-Chief Ed Daniels Executive Assistant Caren Franklin Contributing Writers

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Martin Daniels Linchi Kwock Kim Bunn-Minsky Jay Patitiner

Lynne Schults Russel Sperber Mark P. Steinberg, Carol Terracciano

Are You Getting All You Need From Social Media?

Design/Creative Director André Garabedian Digital & Social Media Director Monica Thomas Margarita Production & Project Coordination Maria Medina Editing and Proofing Haley Nemeth HOSPITALITY NEWS Created by Media Magic, Inc. 202 Terminal Dr., Plainview, NY 11083 HospitalityNewsNY.com (516) 376-6862

Labor Shortages, Foodservice Automation

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Netflix Takes Baking to The Next Level

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Ron Ben-Israel Cakes Bounces Back

Getting an “A” In Restaurant Inspections & Food Safety

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SYMPOSIUM CELEBRATING DIVERSITY

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The Scoop on Pigeon Poop

C E L E B R A T I N G

Top 10 Reasons Why You Need a Job In Hospitality

Why You Should Clean Your Hoods & Ducts Regularly

What Tipping Really Does

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HOBBY TO BUSINESS BOOM

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Desperate For Workers, Restaurants Turn To Robots

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ABOUT MARIA LOI Chef Maria Loi is an internationally renowned entrepreneur, author, television personality and philanthropist working to change the world - one healthy bite at a time. Known as the Julia Child of Greece, she is the founder and face of a life- style brand that nurtures a healthy body and soul, melds the inspiration of ancient Greece with a modern approach to the Mediterranean diet, cooks up a heaping dose of happiness, humor and joy and helps people boost their immunity and improve their health, wellness and longevity. Chef Loi is passionate about sharing the magic of all things

The Special Events and Feature Areas have been developed to help you to become more informed and more edu- cated on how to provide profit for your business. The live events at Center Stage presents top chefs showcasing their unique artistry. Additionally, our Prod- uct Showcase offers the latest in innova- tion to enhance your business.

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Greek – especially the culinary treasures, recipes and practices passed down through the generations and from her grandfather. Deeply popular and beloved in Greece and a food superstar in the U.S., she exudes kindness, friendliness and warmth, makes a friend of everyone she meets and lights up rooms with her bountiful energy, infectious smile and hearty laugh. The founder of Loi Food Products, a specialty brand built on traditional ingredients from Greece; her pastas, beans, botanical herbs, refrigerated dips, honey and olive oil are sold on QVC, at Whole Foods Markets and in other stores. The author of more than 36 cookbooks, she is also host of a new show, THE LIFE OF LOI, debuting on PBS in 2021. It aims to build an inspirational and educational movement around the Mediterra- nean diet and lifestyle – from ancient to modern, food to culture and everything in between.

The namesake of three restaurants, including the current Loi Estiatorio in Manhattan, Chef Loi has cooked for celebrities and Presidents. But she most enjoys gathering with a roomful of diners over a good meal filled with laughter and stories and passing out smiles and homemade cookies to children who visit her restaurant. Named an official Ambassador of Greek Gastronomy by the Chef ’s Club of Greece, Chef Loi is also a passionate and dedicated philanthropist who supports a wide variety of causes focused on children and

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ERIC KALT CARTICLE STARTED HERE AND CONTINUED ON PAGE MID MAGAZINE

The Hospitality industry is one of the most difficult industries to keep ones finger on the pulse as it changes almost everyday, especially during tumultuous times such as these. One of the many missions of HOSPITALITY NEWS, to help keep those in the world of hospitality, up tp date about what is happeing, upcoming events, and where to find products and services. We also help vet industry vendors to help industry professionals find the goods and service needed, to deliver quality services to those who want to enjoy what hospitality has to offer. HOSPITALITY NEWS, in order become a more meaningful partner in this industry, is always looking for editorial contirbutors, writers, and vendors who are willing to contribute information that can be helpful to those who are responsible for procurement.ww

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“As demand for our ovens, dough management, and ventilation equipment continues to grow in the Tri-State area, we want to rise up to the occasion. The core belief at Fiero is that our clients’ success is Fiero’s success Kaufmann & Associates Inc. will now help provide that additional level of service to our growing roster of clients. We already have an excellent relationship with them that can only continue to grow as we provide service and support to our customers in the Tri-State area.” Alex Gent, VP of Sales, Fiero Group Kaufmann & Associates, Inc is willing to meet their clients where they are, conduct facility visits, walk-throughs, and more. This partnership brings Fiero products and services to where our customers are, pro- viding them with the highest quality of service and attention to detail that is needed in the competitive world of restaurants and food service establishments.

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breakdown of the visitors by industry: Bars, pubs, taverns and lounges: 36.5 percent Nightclubs: 25.2 percent Restaurants and chains: 13.4 percent Sports bars and grilles: 9.3 percent Casinos, resorts and hotels: 4 percent Media: 1.4 percent Other, such as country clubs and cruises: 7.2 percent Decision Makers at Hospitality Trade Shows 38 percent make recommendations or influence decisions. The attendees at the expo have the following job titles: • Owner, president, CEO or partner: 51.6 percent • Manager, director or general manager: 33.4 percent • Full-time bartender or mixologist: 10 percent • Others, such as DJ, chef, waitstaff or security: 5 percent

Another factor to consider when exhibiting at a trade show is the attendees’ level of influence. At the Nightclub & Bar Show, 91 percent of attendees play a role in purchasing power. Of them, 53 percent have the final say, while

More than half of the attendees have 10 years or more of experience in the industry. If a trade show can claim at- tendees with this level of industry experience and buying power, you can be more confident that your trade show exhibit will be a worthwhile investment. These shows offer unrivaled networking opportunities to engage with successful bar and hotel owners and prop- erty managers. It’s a great way to find new ways to reach new clients from hotels, motels, restaurants and bars.

In the hospitality industry, the customer is king. The owners and operators of hotels, restaurants, bars and nightclubs are constantly seeking new ways to enhance the guest experience. Hospitality trade shows help these industry professionals connect with the latest products and services so they can stay relevant in a competitive field. You don’t want to miss out exhibiting at hospitality trade shows could be the key to reaching eager buyers you’re having trouble reaching. Whether you sell in demand food products or the most innovative hospitality technology, there are industry expos and conferences that offer opportunities to grow your business. Who Attends Hospitality Trade ShowsWho Attends Hospitality Trade Shows Not every hospitality trade show draws the same crowd: The demographics at an expo will vary based on its fo- cus, location, size and many other factors. For a potential exhibitor, it’s important to research the visitor profile of a trade show to guarantee your message will reach the right people, whether that means top hotel brands or popular chain restaurants. For example, the Nightclub & Bar Show in Las Vegas, one of the top hospitality trade shows in the United States, usually sees attendance of about 35,000 people. As you might expect, the show draws a much higher proportion of representatives from drinking establishments than other hospitality shows. At their most event, this was the

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Fred Clark to Receive FE&S Hall of Fame Award Hall of Fame The Editors February 08, 2022 Foodservice Equipment & Supplies will present Fred Clark, founder and chairman of Clark Associates, with the magazine’s 2022 Hall of Fame Award. Clark will accept his award during the FE&S 2022 Dealer of the Year & All-Industry Awards Gala, which will take place Sat., May 21 at the Four Seasons Hotel Chicago. “Through his forward-thinking approach, Fred has changed the industry,” said Maureen Slocum, FE&S pub- lisher. “Fred changed the way end-users purchase foodservice equipment and supplies by investing in people, technology, infrastructure and inventory. His open and honest approach also help Fred raise the bar for the entire industry.” Clark Associates reported annual revenues of $1.75 billion in 2020, making it the country’s largest foodservice equipment and supplies dealer, per the FE&S 2021 Distribution Giants Study. Clark Associates has three main distribution channels: The WebstaurantStore (e-commerce), Clark Food Service Equipment and Clark Pro (the more traditional dealership model) and The Restaurant Store (cash and carry). Clark is the second generation of his family to lead the business, following in his father’s footsteps. He served as the company’s CEO until January 2020, when as a part of a succession plan Clark assumed the newly creat- ed position of chairman. At that time, Gene Clark, Fred’s son, became company president as part of a succes- sion plan that helped shape Clark Associates’ leadership team. “Fred’s willingness to recruit and mentor young talent helped Clark Associates evolve into an industry leader and will be a part of his legacy,” Slocum added. Under Fred’s leadership, Clark Associates was named FE&S Dealer of the Year in 2015. Personally, he received the FE&S Top Achiever — Dealer award in 2004. “This company was built on integrity, values and discipline — something my father instilled in me,” Fred Clark said. “Creating and building this company remains the thrill of a lifetime. We hire really intelligent and hard-working people and then teach them to do the same. I know what I don’t know. And by hiring the right people, I don’t have to worry. I humbly accept this award not only as proof positive of our vision and values but also as a nod to the thousands of Clark associates around the country that make our company what it is.” FE&S is able to present its 2022 Dealer of the Year and All-Industry Awards Gala thanks to the support of its platinum sponsors: Ali Group, Alto-Shaam and Middleby. The FE&S Dealer of the Year & All-Industry Awards Gala recognizes the foodservice community’s brightest stars by presenting them with some of the industry’s most time-honored awards, including the FE&S Dealer of the Year Award, Top Achievers, Facility Design Project of the Year and DSR of the Year.

TO PLACE your company IN THE HOSPITALITY NEWS MAGAZINE DIRECTORY FOR FREE CONTACT MARIA AT maria@hospitalitynewsny.com

Please continue to watch your emails and this Website for upcoming events. As always, please do not hesitate to reach out to me or any of our Board Members, as we are happy to help in any way. May everyone continue to remain safe and healthy and I look forward to seeing you all again soon. I remain humbled and honored to serve as your President. Respectfully, Kenneth B. Trout CEC, CCA, AAC President, Professional Chefs Association of South Jersey

OUR PRESIDENT’S MESSAGE JUNE 22, 2021. Dear Fellow Members, Colleagues, and Friends, We have come through the Pandemic together and are now seeing our Country reopening. I hope everyone has remained safe and healthy during this most difficult of times. During the months with restrictions upon us, we were able to continue our Chapter Board Meetings and Chapter Membership Meetings via Zoom. Special thanks to our Recording Secretary, Chef Maggie Feair- heller for her guidance through this virtual platform. During these times, we were able to join with our fellow Chapters by creating “Chapters Helping Chapters”. In doing so, Educational Seminars were shared between Chapters allowing us all to participate and gain further knowledge. I believe this will continue to be of value to us in the future as we continue to help make the ACF a vital part of our Profession. Congratulations to Atlantic Cape Community College on receiving their Recertification from the ACF. I was able to join with the College during the ACF site visit in a reception they held which was an awesome event. Again, on May 10th we were asked to come and speak with the Students about the ACF and our Chapter which was a wonderful experience. Due to this personal interaction with the Students at ACCC, we had several Students join our Chapter and we will continue to reach out to the students to join our Association, as they are the future of the ACF and our Chapter. On May 11th, we were able to have an Awards Dinner/meeting to recognize those members who continual- ly give of themselves. It turned out to be a fantastic night with sixty-eight people in attendance at the Smith- ville Inn. We were also joined by ACF Big Apple Chapter President Chef Robert Walljasper, ACF DVCA Chapter President Chef Kathy Salemno and our ACF President Chef Tom Macrina, who then presented Chef Luigi Baretto CEC, AAC, HOF with his Prestigious Presidential Medallion. As we look forward, my hope is that beginning with the September Meeting, we will again be able to hold our meetings in person. I would also like to mention, that Plans have already begun for our annual Golf Outing, to be held at Re- nault Winery on Monday, October 4th, 2021.

New England Food Show The region’s largest restaurant and foodservice event serving both the foodservice and retail sectors. The latest products, services, and technologies will be showcased along with a 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.

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https://www.acfecb.com The ACF Epicurean Club of Boston The ACF Epicurean Club of Boston is the oldest professional chef ’s organization in the USA founded in 1894 and the largest in New England. We are a local chapter of the American Culinary Federation, and we are also members of the World Association Chefs Society, which is the largest professional culinary association in the world. The mission of the organization is to educate its membership to a higher degree of proficiency in the art of cooking, to promote the culinary profession and professionalism in all culinarians, and to aid in the education and advancement of young culinarians through means of scholarships.

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News – 2021-11-02

RATIONAL iCombi Pro Winner of CSP 2021 Retailer Choice Best New Products Award. Chicago (November 2, 2021) – RATIONAL, the market leader in multifunctional foodservice technology, is pleased to announce the iCombi Pro combi oven as winner of Convenience Store Products magazine’s 18th annual Retailer Choice Best New Products Contest (BNPC).

That’s me. The new kid in town. I’m experienced. I plan ahead, I learn from you, I never forget anything, I pay attention, I adjust. Once I know the results you’re looking for, I adjust humidity, air speed and temperature automatically. In other words, I’m intelligent enough to dynamically react to your needs. Left the cooking cabinet door open too long? Steaks thicker than usual? Extra-large batch of French fries? I’ll adjust on my own, so that you’ll get the results you want. Over and over and over again. Extremely efficiently. After all, that’s the point of my intelligence.

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Thousands of convenience store operators voted in this year’s CSP Retailers Choice Best New Product Contest. The BNPC honors today’s top product innovations and tomorrow’s solutions, focusing on the most successful product launches introduced to c-stores between June 1, 2020 and June 1, 2021. The iCombi Pro won in the “Foodservice: Equipment-Oven” category. Other winners include leading brands such as Johnsonville, Icee, Heineken USA, and The Hershey Co. Retailers voted for their favorite new products across 22 categories. “We are honored that the iCombi Pro won this award. While winning is always full of excitement, knowing that the iCombi Pro won by operator and retailer votes makes it a truly special win,” said Simon Lohse, executive vice president of RATIONAL North America. “It is especially gratifying to be recognized by those who are using RATIONAL products daily in their retail locations.”

Voted Dealer of the Year

That’s me. The new kid in town. I’m experienced. I plan ahead, I learn from you, I never forget anything, I pay attention, I adjust. Once I know the results you’re looking for, I adjust humidity, air speed and tem- perature automatically. In other words, I’m intelligent enough to dynamically react to your needs. Left the cooking cabinet door open too long? Steaks thicker than usual? Extra-large batch of French fries? I’ll adjust on my own, so that you’ll get the results you want. Over and over and over again. Extremely efficiently. After all, that’s the point of my intelligence.

APRIL 24-26 2022 - FT. LAUDERDALE BEACH What better way to start the new year than investing in yourself to create a more prosperous, healthy and happy 2022! We’ve got the way for you to do that learning, getting inspired and having lots of fun in the sun at MAPP’s Restaurant Reset Conference in a luxury oceanfront hotel in Ft. Lauderdale Beach.

Limited number of Early Bird Tickets available through February 7, 2022. Don’t miss this monumental event joining colleagues and industry leaders over panels, delicious food and drinks, and creating lifelong friendships & allies! 3 DAYS of all-inclusive Food, Drinks, Wine, Informative Panels, Mentorship, Product/Technology Showcase & Non-stop Fun at a luxury beachfront hotel. Book your amazing suite at the Conrad Ft. Lauderdale Beach with a special discounted rate we secured for you, through code MAPP22. Hurry while availability lasts!

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11648

1301-TC05

NO MINIMUMS • MIX & MATCH ORDERS

Patient Comfort & Education: • About Your Diet Summary Brochures • Tray Tents • Labels • Patient Hand Wipes Tray Presentation: • Traycovers available in various sizes • Options available to fit your tray delivery system • Pocket Napkins • Beverage Napkins • Dietary Kits

AVAILABLE PRODUCTS INCLUDE: Menus and Tray Slips: • Available in various sizes and styles • Compatible with your food service software

• All are pre-perforated or scored • MedFare can print your foods • Free Menu templates are available

12-2

rouxbe.com/industry-training Online and hybrid training for businesses, educational institutions and workforce

PRO-TEK SERVICE COMPANY FULL PAGE

Our mission is to develop culinary confidence and competence in learners around the world by providing online, interactive, and cost-effective instruction. We strive to be the go-to culinary training resource in kitchens and classrooms globally.

Key Facts

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

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

Pastry, Breads and Cake Decorating courses with the French Pastry School Essential Vegan Desserts with Fran Costigan

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.

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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

ACFLI GALA Monday March 21, 2022 Leonard’s Palazzo 555 Northern Blvd Great Neck, NY 11021

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DEALING WITH THE MESSES NO ONE ELSE WILL PROUDLY SERVING THE NEW YORK TRI-STATE AREA

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We perform wildlife control on residential, commercial, and municipal properties. From agriculture properties to golf courses, airports, transit stations and restaurants, our licensed, certified and insured professionals will humanly manage wildlife of all kinds, and clean up the mess they leave behind.

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646-604-4001 n 855-CYA-BIRD

BRAZILIAN EXPO COMING SOON

Gabriela Events specializes in providing your customers with not only a fun and entertaining experience, but a memorable one.

Gabriela and her team of coordinators will make sure your venue is the highlight of the evening with carefully choreographed decorations, delicious treats, and one of a kind party favors. Everything from a Wedding Cere- mony, a milestone birthday, or even a holiday party, Gabriela’s team will make it their mission to provide your guests

GABRIELA MOURA EVENTS YOUR OCCAS ION DESERVES OUR CAREFUL PLANNING.

gabrielaevents.com x contact@gabrielaevents.com x 718.813.5717

NRA SHOW EXHIBITOR LIST

Immerse yourself in the future of F&B. Bar & Restaurant Expo, for- merly known as Nightclub & Bar Show, is the nation’s most influential gathering of owners and operators, making it THE hottest ticket for hospitality professionals. https://www.barandrestaurantexpo.com

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univexcorp.com 800 258 6358 sales@univexcorp.com

YOUR COMMERCIAL KITCHEN CLEANING & MAINTENANCE EXPERTS PROUDLY SERVING NASSAU COUNTY AND THE SURROUNDING AREA

Cleaning and maintaining your kitchen exhaust system should be completed by a trained and certified professional. HOODZ is the leader in commercial kitchen cleaning and preventative maintenance services. At HOODZ of Nassau County, we strive to make sure all of our customers are completely satisfied with our work. All of our professional cleaners have extensive training and experience in the industry. In addition, our work adheres to the

PROFESSIONAL KITCHEN CLEANING Professional cleaning and preventive maintenacnce services for the foodservice industry. KITCHEN MAINTENANCE SERVICES Specializing in commercial kitchen maintenance for exhaust fans, vent hoods and more.

COMMERICAL CLEANING SERVICES Health and safety is our priority. We’re focused

516-442-2262 • HoodzInternational.com/nassau-county

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