July Edition

On the Inside

P.20

WORLD RENOWNED WALDORF ASTORIA HOTEL REOPENED

How to Choose The Right Social Media Agency for Your Restaurant P.44

What it Takes To Make a Hospitality Employee Happy

P.57

PUBLISHER EDDIE DANIELS

EDITOR-IN-CHIEF ALEXANDRA ZENDRIAN 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

READERSHIP GROWTH MGR TYLER BENOWITZ

SOCIAL MEDIA GABRIELA MOURA TOBY REITER

245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862

info@hospitalitynewsny.com www.hospitalitynewsny.com

Table of Contents 5 Letter from the Publisher

#08

6 US Foods is reportedly considering a takeover of Performance Food Group 8

15 20 10 Event Schedule 18

What to say when someone insults you while staying Calm, Cool, and Credible Porkyland, Margarita’s Kitchen & Cantina, and San Diego Burger Company Why the Foodservice Industry is Ready for a New Type Grease Trap Waldorf Astoria New York Announces Chef Michael Anthony as Official Chef Partner Why the Foodservice Industry is Ready for a New Type Grease Trap

15 25

12 26

#20

How No Taxes on Tips and

Overtime will work 38 Becoming A Chef: 43

What’s The Better Jump Off Point, On The Job Training Or Culinary Institute

#45

#25

How to Choose the Right Social Media Agency for Your Restaurant 45 The Quickest Way to Prevent Grease Trap Smells 47 The Restaurant of 2030: Tech, AI, and the Human Touch 49 What do Hospitality Employees Really Want from their Employers 57

#42

#49

BOOK SERVICE TODAY

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Letter from the Publisher

Dear Readers, As the hospitality world evolves, one thing remains constant: hospitality is about people.

Whether it’s a warm welcome at check-in, a perfectly plated dish, or a heartfelt thank- you from a server—these human moments define hospitality.

In this issue, we spotlight innovators, risk-takers, and frontline teams who are shaping what hospitality looks like now and what it will become tomorrow. From smart kitchens and AI-driven service models to the growing importance of wellness, sustainability, and authentic guest connection, we dig into the trends that matter.

We also take time to celebrate the unsung heroes—the dishwashers, line cooks, concierges, and operators—whose hard work fuels this vibrant industry.

As always, our goal is to inform, inspire, and ignite conversations. Thank you for letting us be part of your journey in the hospitality and foodservice industry.

Eddie Daniels

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.

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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.

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Page 07 I HOSPITALITY NEWS APR

US Foods is reportedly considering a takeover of Performance Food Group

US Foods is in talks to acquire its rival, according to a report. That would create the largest food distributor in the U.S.

US Foods may be trying to make a big move to buy PFG. | Photo courtesy of US Foods.

By Jonathan Maze on Jul. 11, 2025

A potentially monumental combination of two food distributors is apparently on the table. US Foods, the third-largest distributor in the U.S., is apparently considering an acquisition of the second-largest distributor, Performance Food Group (PFG), according to a report Friday in Bloomberg. That combination would create the largest broadline distributor in the country, at least based on revenue data and information from Restaurant Business sister company Technomic. Stock in Performance Food Group was up 6% on Friday. Stock in US Foods was flat. “We do not comment on rumors or market speculation,” a US Foods spokesperson said in an emailed statement. PFG did not respond to a request for comment.

A potential deal between the two distributors would likely face regulatory questions. But it would be a massive combination that would have ripple effects throughout the restaurant industry. Sysco remains the largest broadline distributor in the U.S., having generated $64.6 billion in total sales last year. But PFG has grown rapidly over the past five years, largely through acquisitions, to overtake US Foods as the second largest distributor. PFG generated $60 billion in sales last year, according to Technomic. US Foods generated $37.9 billion.

Page 08 | HOSPITALITY NEWS JUL

Food distributors' 2024 U.S. revenue These are the three largest U.S. broadline food distributors, with sales in the thousands of dollars. PFG has overtaken US Foods as the second-largest distributor.

Each of the major distributors have made numerous acquisitions of smaller companies in recent years. PFG bought Cheney Brothers and Jose Santiago last year. Sysco acquired Jacmar last year and Edward Don and BIX Produce in 2023. US Foods bought IWC Foodservice in 2024 and Renzi Foodservice and Saladino’s Foodservice in 2023. At the same time, regulators have in the past heavily scrutinized deals involving the biggest hardliners, worried about the potential impact of such dominance on the costs charged particularly to small chains and independents. A decade ago, Sysco canceled a planned merger with US Foods after the Federal Trade Commission blocked the merger and won an early ruling from a federal court judge. Both PFG and US Foods stocks have performed well over the past year. And though PFG is the larger company, US Foods has the higher market value: Its market capitalization is $18.6 billion, while PFG’s is $14.9 billion.

Both PFG and US Foods stocks have performed well over the past year. And though PFG is the larger company, US Foods has the higher market value: Its market capitalization is $18.6 billion, while PFG’s is $14.9 billion.

Restaurant Business Editor-in-Chief Jonathan Maze is a longtime industry journalist who writes about restaurant finance, mergers and acquisitions and the economy, with a particular focus on quick-service restaurants.

VIEW ALL ARTICLES BY THIS AUTHOR

HOSPITALITY NEWS JUL | Page 09

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About Us

Ed Doherty is an entrepreneur with a flair for innovation. In 1985, Ed started Doherty Enterprises, Inc. a company focused on growing franchise restaurants through partnerships with strong national brands who are leaders in their restaurant categories and possess strong marketing teams. Doherty, is a franchisee of three iconic national brands, showcasing that innovation and entrepreneurial spirit, Doherty also owns and operates two independent, proprietary concepts. The Shannon Rose Irish Pub & Spuntino Wine Bar & Italian Tapas. Today, Doherty is a regional powerhouse with over 140 restaurants in New York, New Jersey, Georgia and Florida with a strategic plan that calls for continued new unit growth.

HOSPITALITY NEWS JUL | Page 13

Brick Oven hearth-baked bread, since 1924. Delivered Fresh Daily.

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1924

Present Day Flash forward nearly a century later and we are still baking in brick ovens in the same neighborhood. Our baking approach is still rooted in old-world techniques which yields uncompromising attention to detail & quality.

Our Dough

Paramount Bakeries was established on the corner of Davenport Avenue & N. 8th Street in Newark, NJ in 1924. The alluring smell of brick oven hearth baked bread waft through the neighborhood and brought droves of people through the doors.

The outstanding flavor of our bread starts with using simple ingredients and the best water in the country. Once our batches are mixed they undergo what's known as retarding or cold-proofing.

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Early Mornings, Every Day Our deliveries are made every day before the sun rises. The bread arrives to each store front only hours after being baked. Our goal is to provide our customers with maximum freshness.

We believe in hearth baked bread! Our ovens are imported from Italy and built brick by brick to ensure consistent and evenly baked crusty bread. Baking in this style allows for the most delicious flavor and aroma.

As a family owned business we strive to be great every day. We've taken tremendous

pride in serving our customers and our

community for close to 100 years. We plan on doing the same for the next 100 years

sales@paramountbakeries.com 973-482-6638

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Page 16 | HOSPITALITY NEWS JUL

Beware housing pirates: Please do not book outside the room block. NACUFS does not use a housing bureau. Any phone or email solicitations from hotels or housing groups are not authorized by NACUFS. We can't wait to see you in Salt Lake City, July 8-11, 2025! Explore details below.

Registration

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Showcase

Speakers

Sessions

Schedule

Volunteers

Media Kit

NACUFS in the News

March 19, 2025: Two chefs emerged victorious in the NACUFS 2025 Culinary Challenge competitions in Duluth, showcasing the exceptional talent in collegiate dining. After an intense competition at the Duluth Entertainment Convention Center Tuesday evening—part of the NACUFS 2025 Spring Conference in Duluth—Chef Jason Hilgers from Northwestern University claimed the Midwest regional title, while Chef Ruth Dubon from Brigham Young University secured the title for the Continental region.

HOSPITALITY NEWS JUL | Page 17

From networking mixers to trendsetting expos, explore the events shaping the future of hospitality.

IF YOU WOULD LIKE MORE INFORMATION ABOUT PAST OR UPCOMING INDUSTRY EVENTS, PLEASE REACH OUT TO HOSPITALITY NEWS at info@hospitalitynewsny.com

July 27-31, 2025 | Paris Hotel | Las Vegas ACF NATIONAL CONVENTION

August 23-25 Hyatt Regency New Orleans New Orleans, Louisiana Click Here to See Conference Video

July 13-15 San Antonio, TX

Page 18 | HOSPITALITY NEWS JUL

September 16-18, 2025

Renaissance Esmeralda Resort Palm Springs, CA

October 26-28, 2025 Colorado Convention Center Dencer, CO Operate better. Innovate bolder. Drive profit.

Nov 10- 13 | Las Vegas Mandalay Bay Convention

CenterMandalay Bay Convention Center

Nov. 11-13 Orange County Conv. Center Orlando, Florida

HOSPITALITY NEWS JUL | Page 19

Waldorf Astoria New York Announces Chef Michael Anthony as Official Chef Partner Renowned chef to bring decades of New York City dining experience to one of Manhattan’s most anticipated hotel reopenings NEW YORK – Today, Waldorf Astoria New York announces a culinary partnership with acclaimed Chef Michael Anthony – a name recognized for decades within the New York City dining scene. As Chef Partner, Chef Michael Anthony will usher in a new era of culinary excellence overseeing the signature restaurant dining experience and concept at Waldorf Astoria Hotels & Resorts' flagship property, which is expected to reopen later this year. Located at the corner of Lexington and 50th Street, Waldorf Astoria New York’s two-story American Brasserie-style restaurant will charm the neighborhood community, attract the local discerning dining crowd, inspire global guests and become a world-class dining venue for residents of Waldorf Astoria Residences New York. The signature restaurant will feature a bar on the first floor with dining and private dining space on both floors. Guests can anticipate exquisite farm-to- table experiences and elevated seasonal dining that feels both approachable and special while enjoying Chef Michael Anthony’s warm hospitality. Celebrating the traditions of American cuisine while

incorporating local and regional purveyors, the menu will focus on reinterpreting and elevating American classics while redefining luxury dining at breakfast, lunch and dinner. Across other food and beverage experiences including the return of Peacock Alley, guests can expect signature menu items from Chef Michael Anthony. Waldorf Astoria New York Exterior - Looking Up at 49th Street - Credit: Noë & Associates/Courtesy The Boundary Chef Michael Anthony Known for his successful tenure at the internationally acclaimed, one Michelin-starred Gramercy Tavern in New York City, Chef Michael Anthony's innovative approach to seasonal American cuisine has earned him recognition locally and globally. With an illustrious career spanning more than three decades as executive chef at Gramercy Tavern, Chef Michael Anthony has been recognized with several prestigious accolades, such as multiple James Beard Awards including Outstanding Chef (2015) and Best Chef: New York City (2012).

Page 20 | HOSPITALITY NEWS JUL

"Partnering with the Waldorf Astoria New York team is a landmark moment in my career. This role allows me to develop a distinct concept and program that is unique to one of the world's most timeless hotels and one of the city’s most anticipated reopenings." Chef Michael Anthony has also authored multiple cookbooks, including V is for Vegetables, which was recognized by the James Beard Foundation with the award for Best Vegetable-Focused Cookbook. In addition to his passion for culinary excellence, Chef Michael Anthony maintains an active role within the community including his involvement with New York City’s God’s Love We Deliver, an organization dedicated to providing home-delivered, nutritious and medically-tailored meals to people of diverse cultural and economic backgrounds. "Partnering with the Waldorf Astoria New York team is a landmark moment in my career," said Chef Michael Anthony. "This role allows me to develop a distinct concept and program that is unique to one of the world's most timeless hotels and one of the city’s most anticipated reopenings. I'm delighted to embark on this new era with the property while bringing my passion for sustainable, locally-sourced cuisine to such a storied setting, further contributing to the vibrant tapestry of New York's modern dining scene."

Chef Michael Anthony Chef Partner, Waldorf Astoria New York

HOSPITALITY NEWS JUL | Page 21

Chef Michael Anthony began his culinary career under the guidance of Shizuyo Shima in Tokyo, Japan, and later trained in France at L’Ecole Ferrandi, Paris. He worked in several renowned kitchens including Restaurant Daniel in New York before joining Gramercy Tavern in 2006, where he became Chef Partner in 2011. Since opening its doors in 1931, Waldorf Astoria New York has been a cornerstone of New York City society, and there is no better chef to lead us into our next chapter than Chef Michael Anthony,” said Luigi Romaniello, managing director, Waldorf Astoria New York. "Chef Michael Anthony’s commitment to culinary excellence and the community will deliver an exciting perspective to our dining experience, which will be enjoyed by visitors, guests, residents and New Yorkers alike.” Waldorf Astoria New York is located at 301 Park Avenue New York, New York 10022. For more information, please visit waldorfastorianewyork.com. Follow along on Instagram at @waldorfnyc and on Facebook at @TheWaldorf.

The magnificently restored, reborn Waldorf-Astoria brings back the Big Apple’s “grand hotel” style, with glorious public spaces open to everyone and worthy of the inn’s iconic legacy.

Page 22 | HOSPITALITY NEWS JUL

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HOSPITALITY NEWS JUL | Page 23

Why the Foodservice Industry is Ready for a New Type Grease Trap he foodservice industry is ready for a new type of grease trap due to a combination of operational T pain points, regulatory pressure, and sustainability goals that current systems fail to fully address. Here’s why innovation is overdue: Outdated Technology Traditional grease traps haven’t changed much in decades. Many are: • Labor-intensive to maintain. • Inefficient at separating fine particles and emulsified grease. • Prone to overflows, which can lead to health code violations and plumbing issues. Rising Environmental Regulations Municipalities are tightening restrictions on fats, oils, and grease (FOG) discharge. Foodservice operators are under pressure to: • Meet stricter effluent standards. • Avoid hefty fines for non-compliance. • Prove green practices to regulators and eco- conscious customers. Staffing Shortages & Labor Costs Restaurant kitchens are understaffed. A modern grease trap could: • Automate cleaning and monitoring.

Demand for Smart Kitchen Technology Operators are investing in IoT-enabled kitchen

systems. A next-gen grease trap can: • Monitor grease levels in real-time. • Send alerts when service is needed.

• Integrate with facility management platforms. Sustainability Expectations Foodservice companies are being judged on their sustainability: • A modern trap could recover and recycle grease for biofuel. • Lower carbon footprint by reducing service truck frequency. The Future Is:

✔️ Self-cleaning systems ✔️ Sensor-based monitoring ✔️ Data-driven service schedules ✔️ Compact, efficient designs

• Reduce the need for manual inspections. • Cut downtime and emergency service calls.

Page 24 | HOSPITALITY NEWS JUL

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Let’s be real. Not every conversation you have will be smooth sailing. You’ve probably been there—someone catches you completely off guard with a comment that feels like a subtle dig… or maybe not so subtle. It might come across as sarcastic or even insulting. Your first instinct might be to get defensive or shut down. But if you want to maintain your front-row presence, here’s your power move: Pause. Breathe. Ask a Question. What to say when someone insults you while staying Calm, Cool, and Credible

When you feel that sting of a potentially insulting comment, here’s what I want you to do: Don’t react — respond instead, after taking a pause Take a deep breath — literally. This will instantly calm your nervous system. Ask a clarifying question. “That sounded like a dig—was that your intent?” “That came across as sarcastic— was that what you meant?” “That sounded like an insult, was that your intent?” One of these works beautifully:

Page 26 | HOSPITALITY NEWS JUL

Front-Row Takeaway: Difficult conversations will happen. But you can choose to meet them with calm composure.

Don’t ask all three. Pick one. And ask it calmly, curiously, and without sarcasm of your own. This simple, assertive question flips the energy. It puts the ball in their court. Now, they’re the one who has to explain, clarify, or walk it back. Why This Works: You’re divesting emotionally from the interaction. Instead of taking it personally, you’re gathering information. You’re showing up as a confident, credible communicator, not someone who gets rattled. You’re giving yourself time to process, reflect, and respond instead of reacting. Bonus Tip: Ask Them to Repeat It (The Right Way) Sometimes a comment hits you so hard or fast that you’re just… stunned. You have no words. That’s okay. You can always say: “I didn’t quite catch that—can you say it again?” Say it from a place of genuine inquiry, not aggression. There’s a big difference between calmly saying, “Can you repeat that?” and flaring up with “Oh really? Say that again.”

Keep your front-row seat by: Taking a breath Asking for clarity

Staying curious, not combative Because in the end, your confidence, your composure, and your credibility are always within your control. Here’s to holding your power, one breath at a time. See you in the front-row. Your Head Usher, Marilyn

HOSPITALITY NEWS JUL | Page 27

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

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 Paterson, New Jersey singerequipment.com Event Planners 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 Gordon Food Services Wyoming, Michigan gfs.com Jamac Frozen Foods Jersey City, New Jersey jamacfoods.com

Restaurant Cleaners New York, New York restaurantcleaners.com Sani Systems Hicksville, New York sani-systems.com

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

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 Equipment Dealers Elite Equipment and Design Farmingdale, New York elitestudioe.com

Santec Clean Needs Linden, New Jersey cleanneeds.com

If you are interested in being listed, please contact us at info@hospitalitynewsny.com

VITO Fryfilter, Inc. Arlington Heights, Illinois vitofryfilter.com

Performance Food Service Richmond, Virginia performancefoodservice.com

Tables and Chairs

Prince Seating Brooklyn, New York princeseating.furniture RestaurantFurniture.net Deerfield, Illinois restaurantfurniture.net

Pest Control

Sysco Houston, Texas sysco.com US Foods Rosemont, Illinois usfoods.com

Bell Environmental Parsippany, New Jersey bell-environmental.com

Produce

Gargiulo Produce Hillside, New Jersey gargiuloproduce.com

Private Chef

Whitsons Culinary Group Islandia, New York whitsons.com

Schneiders Farm Melville, NY schneidersfarmmelville.com

Linen Companies

Smallwares and Supplies

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 Grease Guardian New York, New York www.greaseguardianusa.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

LLoyd Staffing NY, Fl, National lloydstaffing.com

LightFry Borås, Sweden lightfry.com

Restaurant Zone New York, New York therestaurantzone.com

National Retail Solutions Newark, New Jersey nrsplus.com Univex Corporation Salem, New Hampshire univexcorp.com

Top Hospitality Recruiting Beverly Hills, California tophospitalityrecruiting.com

See what everyone is talking about on our REVIEWS & TESTIMONIALS PAGE

LEARN MORE

Discover how the new ICAA Culinary and Hospitality Standards are transforming senior living dining as the industry continues to evolve!

Tips from Trestle sat down this week with Chef Matthew Thompson, Chief Culinary Officer at Restaura, to discuss the creation of new culinary and hospitality standards for senior living communities. Learn about the partnership with the International Council on Active Aging, the five core domains of excellence, and the innovative Plate of Distinction program. Chef Thompson shares insights on culinary inclusivity, wellness-driven nutrition, and the importance of hospitality in resident satisfaction. This episode is a must-listen for senior living professionals, culinary leaders, and anyone interested in the future of food, wellness, and community engagement in senior care.

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HOSPITALITY NEWS JUL | Page 31

CHEF PEPE STEPENSKY Porkyland, Margarita’s Kitchen & Cantina, and San Diego Burger Company

P EPE STEPENSKY AND HIS WIFE , Deborah Stepensky, own four restaurants in San Diego: two locations of Porkyland Mexican Grill, plus Margarita’s Kitchen & Cantina and San Diego Burger Company, the latter two long-time staples of the city’s Seaport Village. How did Pepe — a self-described “Mexican Jewish vegetarian” — end up as a restaurateur, with one concept focused on pork carnitas and one on burgers? Here, this entrepreneur shares the story that began when he arrived in the United States almost four decades ago.

1 When you moved to San Diego from Mexico in 1986, you worked at your brother’s dry cleaning business until you heard that the San Diego Burger Company was for sale. What made you think you could succeed in

restaurants despite having no experience in that field? When you move to a new country as an immigrant, you come ready to learn, to work hard, and to do whatever it takes — not just to get by, but to really “make it.” That was our mindset. There were no “what ifs,” just an opportunity that opened up — and we went for it Deborah is a fantastic cook, so I figured I’d learn the basics and then she could step in and make it even better. I went around to all the big-name burger franchises, sat there for hours, studying everything and picking out the best ideas from each one. Then I reached out to a young guy who had worked with me before, Edgar Garcia. The three of us teamed up and created a new menu and a unique flavor. That was the beginning of a partnership that’s still going strong — 35 years later. 2 How long did you own San Diego Burger Company before you took over the Mexican restaurant next door? And how different was it to operate a family-style Mexican restaurant? It was three years later. And it was a whole different story — a totally different animal! This concept needed more specific recipes, a full menu, and tons of prep from scratch::

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“Branching out isn’t always the best way to grow… Especially in uncertain times, it’s often wise to consolidate, focus, and double down on what makes you unique. Growth isn’t just about getting bigger — it’s about getting better.”

salsas, guacamole,

4 Times have changed since you started in the restaurant business. COVID upended the industry, and tariffs and immigration policies are beginning to wreak havoc. How are you coping? Yes, the industry has changed a lot. COVID forced us to rethink everything. And now tariffs and immigration policies are adding new challenges — especially around staffing and costs. We’ve adapted by simplifying our menus, working closely with trusted suppliers, and investing more in training and retaining our team. It’s all about staying flexible, being proactive, and focusing on what we can control. After decades in this business, we’ve learned to roll with the punches and keep moving forward. 5 What advice do you have for restaurant owners who are thinking of opening a new concept or a second location of their current operation? Branching out isn’t always the best way to grow. After a lifetime in the restaurant world, I’ve learned that sometimes the smartest move is to reinvent yourself and invest in what you already have. Opening a new location can seem exciting, but it can also drain resources, cut into the profits of your original spot, and add more stress, more overhead, and more risk. Especially in uncertain times, it’s often wiser to consolidate, focus, and double down on what makes you unique. Growth isn’t just about getting bigger — it’s about getting better. Pepe Stepensky regularly taps his decades of experience to write insightful articles about improving restaurant operations. Get More Advice from Pepe

marinades, rice, beans, you name it. And we had to pull it off in just 325 square feet, so making it all work in such a small space was a real challenge. We decided to

keep the existing menu but change the name from La Fresca to Margarita’s Kitchen and Cantina. With the same team, we made improvements to the food and added Margaritas to the mix. We kept Armando and his wife Claudia, who had already been there for years working with the previous owners. They brought a lot of experience to the table, and once again, it turned into a great partnership — now going strong for 30 years! 3 After 15 years of running two restaurants, what made you decide you were up for the challenge of running yet another business when you bought Porkyland? Porkyland was originally owned by some friends of ours. Deborah used to help them out with the restaurant bookkeeping as a special favor to one of the owners, and I pitched in too — training one of their sons who was getting ready to take over the business. The only condition we asked for was that if he ever decided it wasn’t for him, we’d get the first right of refusal. And that’s exactly how we ended up buying the restaurant. By then, we already had the experience, and Porkyland was — and still is — a landmark brand in San Diego. We couldn’t pass up the opportunity. We opened a second and third location in the next few years, but we just have two at the moment, both in Carmel Valley in San Diego.

HOSPITALITY NEWS JUL | Page 33

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