DECEMBER 2021
VOLUME 1 x ISSUE 1
ROBOTICS THE NEW FACE IN HOSPITALITY
ON THE INSIDE Association Highlights Bakery Broadcast Calendar of Events Employment Opportunities Employment Tips
AMAZING COLLETTE HOBBY TO BUSINESS BOOM PAGE 44
HAPPY HOLIDAYS FROM HOSPITALITY NEWS
SHARING THE ULTIMATE INSIDERS VIEW OF THE HOSPITALITY AND FOOD SERVICES INDUSTRY
W elcome to the December edition of Hospitality News. My passion for the food service and hospitality industry led me to start this magazine as a venue to share and provide insight and expertise to others who share the same interests and passion. I am excited about starting this journey. I have been in the food service industry for over 40 years. I have started, managed, bought, and sold many companies, allowing me the opportunity to learn just about every aspect of the food services business. I have met many iconic people within the business and learned a great deal from each and every one of them. My drive and passion to continue to learn even more will inspire me to contribute more to this industry. When the pandemic shook the foundations of our world, and the customers we depend on settled into a “lock-down” environment, those of us in hospitality and the food service world, struggled to stay open. Our focus shifted to surviving rather than thriving. Many lost the connection to industry news and trends. As I navigated these difficult days, I promised many that as those in the industry began to emerge from their isolation, and the pandemic’s darkest days began to ebb, I would start a publication dedicated to, and for the people of the hospitality and food services industry. The magazine will provide vital information, not only to the business owners and managers, but the teams supporting them.
Hospitality News will include a calendar of events, now that live events are returning. We will be building a detailed classified section to inform those seeking career changes, along with a trading center of used equipment. We will profile top hospitality and food service industry leaders and newsmakers. We will also profile top-tier experts and vendors who have achieved high levels of success to foster inspiration to others. As we close 2021, I would like to thank the Hospitality News team who have made this publication possible through these challenging times. The team has worked hard and cohesively to bring this magazine to life. I will always welcome feedback from our readers to help build a first-class publication and make this magazine a beacon for those who seek information and inspiration. Wishing everybody a joyous holiday season and a healthy and prosperous 2022.
Cordially,
Ed Daniels Publisher & Editor-in-Chief n
ED DANIELS
PUBLISHER & EDITOR-IN-CHIEF
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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 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
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Labor Shortages, Foodservice Automation
18 DOMINICAN VILLAGE
UNWAIVERING RESILIENCE & DEDICATION
Netflix Takes Baking to The Next Level
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Ron Ben-Israel Cakes Bounces Back
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Getting an “A” In Restaurant Inspections & Food Safety
30 AHF ANNUAL EDUCATION
SYMPOSIUM CELEBRATING DIVERSITY
C E L E B R A T I N G
34 38 41 42
The Scoop on Pigeon Poop
Top 10 Reasons Why You Need a Job In Hospitality
Why You Should Clean Your Hoods & Ducts Regularly
What Tipping Really Does
44 AMAZING COLLETTE:
HOBBY TO BUSINESS BOOM
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Desperate For Workers, Restaurants Turn To Robots
Ready. Set. Cook. How I Graduated College Debt-Free And Earned $175,000 Business Travel Comes Back Slowly Service Directory
Employment Opportunities
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Upcoming Events
PERSPECTIVE IS EVERYTHING
I n terms of how we view our lives and the world, it’s almost impossible for a person to live a positive life if they have a negative frame of mind. One of the big ways that people get trapped into negative ways of thinking has to do with the timing orientation they take when they consider their lives. Many people unfortunately get trapped in the past, and they spend way too much time regretting it, thinking about the way they could’ve done things differently, and thinking about things that went wrong that could’ve gone right. The fact is there’s nothing we can do about the past… hopefully we learn from it, hopefully we are better because of it, but we cannot change it. So, to spend inordinate amount of time in the past— especially bathed in regret—is not beneficial. It doesn’t help us now; it doesn’t help us moving into the future. Learn from whatever happened, especially if it was a failure you experienced, be better because of it, but don’t get trapped in regret. Another way that people get trapped that has to do with the timing perspective they take on their life is that many people wind up worrying tremendously about the future, and they use what is often referred to as “what if thinking.” What if that happens, what if this happens, oh my gosh what if that happens; and they worry themselves into a frenzy fearing things that may not even materialize. Curiously, 50% of the time the thing you’re worried about does not even occur. If it does happen, 50% of the time it turns out to be not nearly as bad as you thought it was going to be in the first place. And even if it is bad, you’ll have more than enough time to worry about it then, you don’t have to worry about it now. Research has shown that even if an event you are worried about never materializes at all, the fact that you worried about it has virtually the same negative effect on
your mind and body as if you had actually experienced the feared event. Rather than being a worrier, it is far better on so many levels to be someone who plans for possibilities, as opposed to aimlessly fearing them. Steinberg, Perspective Be a planner, NOT a worrier. Worriers use “what if thinking.” Planners use “if then thinking.” If A happens then I’ll do B. If C happens then I’ll do D, and so on. It is much better to be a planner, it is much worse to be a worrier. So, don’t focus too much on worrying about the future, don’t spend your time regretting the past, so what does that leave for us? It leaves us the opportunity to live in the present… embracing the present moment… living in the “now,” controlling what we can and accepting what we can’t. It gives us the life-enhancing opportunity to approach and view things with a positive frame of mind. When you view the world positively, you will dramatically influence your ability to experience the world positively. Therefore, if you can live your life with the belief that everything happens for a reason, and that at every moment you are exactly where you need to be, and that even seemingly difficult roads lead to beautiful destinations, you will fill your life with tremendous, unimagined beauty and peace and joy. If you can believe that there is a meaning and purpose for everything that occurs, you won’t be stressed ever again, because no matter what happens you’ll believe there’s a reason it’s happening. Always remember: the deeper the valley, the greater the view from the mountaintop. Try to live your life with positivity; and remember that when you change perspective, everything about the way you experience your life also changes. n
MARK P. STEINBERG
CONTRIBUTING WRITER Steinberg Presentations SteinbergPresentations.com
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IS YOUR RESTAURANT EMBRACING THE HOME-COOKED-MEAL TREND THIS HOLIDAY?
T he Covid-19 pandemic has forced people to limit their non-essential activities, such as dining out and travel. Subsequently, curbside pickup and delivery services in both restaurants and grocery stores got a boost. THE SURGE OF THE MEAL KIT BUSINESS When Covid-19 hit in early 2020, more people decided to order meal kits and groceries online, primarily to avoid direct interactions with other people in a crowded retail space. Some people were pushed to do that because restaurants were shut down for dine-in services. After consumers tried meal kits and realized how convenient they were, they tended to order more and likely developed a habit. The meal kit and prepared meal business continued to grow in 2021 and shows no signs of slowing down. HOME CHEF HAS SURPASSED $1 BILLION IN ANNUAL SALES IN OCTOBER 2021 Home Chef is a Kroger ’s arm for meal kit and prepared meal business. Home Chef was able to capitalize on the consumer trend of cooking and eating more at home due to the pandemic. In 2020, Home Chef had already achieved a 118% year-to-year growth rate (Gangloff, 2021).
WHY SHOULD RESTAURANTS GET INTO THE MEAL KIT BUSINESS TOO? Some restaurants are already selling meal kits. Restaurants have everything needed for a chef-prepared, precooked meal business. They have the recipes ready, or they can easily adjust their recipes for prepared home- cookedmeals. Most of all, many restaurants have already been providing curbside pickup and delivery services to their customers. Adding meal kits to the menu does not need to reinvent the wheels. n Meal kits are usually prepared during off-peak hours, allowing a restaurant to utilize the under- used resources better. n It creates a new revenue stream for a restaurant. n It requires almost no service staff or space to sell meal kits. n It maintains a bound relationship with a restaurant’s existing customers. n It helps a restaurant reach new customers for dine-in later. If your restaurant has not yet begun selling meal kits or chef-prepared, precooked meals yet, this holiday season may just be the right time to do so. Act now and capitalize on the home-cook meal trend. n THE BENEFITS OF SERVING MEAL KITS IN RESTAURANTS
LINCHI KWOK, PH.D.
CONTRIBUTING WRITER linchikwok.net
REFERENCES Gangloff C. (2021, October 26). Packaged Facts Analyst comments on Home Chef hitting the $1 billion mark as the meal kit industry continues to benefit from pandemic eating trends. Yahoo Finance. Retrieve on November 20, 2021, via https://finance.yahoo.com/news/packaged-facts-analyst-comments-home-001000613.html
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MEET MEL! THE NEWEST MEMBER OF THE BSE TEAM.
BSE, a leading manufacturers’ agents nationally, is pleased to introduce the newest member of the team, MEL, the Mobile Equipment Lab. BSE knows you’re busy; so they decided to bring the equipment right to your door. This offers you a change to give it a thorough, hands-on test in a convenient and fast way. For more information about MEL, and BSE, call 516. 694. 0300 or visit bsereps.com. n
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HOW 3D ROBOTS CAN AID HOTELS AMID LABOR SHORTAGES
VERSATILE FUNCTIONALITY A popular function behind the implementation of 3D camera-embedded robots is the ability to increase self- service functionality, increase convenience and improve customer experiences for guests. Mobile robots can perform navigation tasks that include guiding guests
BY DAVID CHEN T u n e m p l o y m e n t gaps that ran well above the national u n e m p l o y m e n t rate during the pandemic. While other industries have started on the road to recovery, the hospitality industry is still 2.8 million jobs shy of where it was in February 2020. With more than 60% of Americans willing to travel again, 55% of U.S. companies planning to resume
he pandemic upended many sectors with mass layoffs at the beginning of COVID-19 and ended with record labor shortages. The hospitality sector in particular was deeply hit with massive
to their rooms and deliveringcommonly requested room service items such as pillows, blankets, towels and toiletries. They can even operate as roving security guards throughout the property.
3D
facial
authorization,
like
the
technology
used your
to
unlock
smartphone, can be employed to recognize
guests and address them by name, adding a sense of personalization and high-class service. Meanwhile, guests can say goodbye to fumbling for key cards, and hotel staff no longer have to worry about reprinting numerous key cards. Housekeeping and sanitization may be the most demanded and high-ROI use of 3D robots. Robots can manage in-room and common area cleaning tasks such as vacuuming and sanitation, while specially equipped units can completely disinfect high-touch areas and items. Equipped with a UV light and disinfectant sprays, these popular cleaning companions can eliminate germs off the surface of elevator buttons, doorknobs and TV remotes in just seconds. SAFETY AND EFFICIENCY OF 3D TECH 3Dcamerasare thekey torobotshandling tasksalongside human workers. 3D camera technology enables mobile robots to identify and avoid obstacles and people with extreme accuracy. The camera technology can accurately perceive depth to navigate highly populated space: From high foot traffic in hallways to luggage and bags stacked in lobbies, 3D robots can navigate through it all. Using their depth-sensing capabilities, they can also spot anomalies like an open hallway door or atypical presence of individuals in a given space. When combined with SLAM (Simultaneous Location and Mapping), the technology that scans and creates a digital map of the space, self-propelled 3D service bots can deliver food, drinks and other amenities
business travel within the next three months and more than a third of current hospitality workers planning to exit the industry, the hotel industry is in a bind. Long-term labor solutions in the area are needed to meet the rising demand for travel and seismic shifts in the hospitality workforce. This is where 3D camera- equipped robots can play a role. Robots are some of the most impactful forms of hospitality technology hoteliers can invest in to maintain efficiency, serve guests and aid understaffed operations. SOLVING STAFFING SHORTAGES From retail stores to the hospitality realm, customer- facing industries are already solving staffing shortages and improving operations through robots equipped with 3D imaging sensors. For example, restaurants have added self-navigating robots for food delivery and table bussing while grocery chains have discovered that robots can assist in cleaning, providing stock management alerts and checkout duties. These tasks are typically limited in their customer-facing duties but are repetitive and time-consuming activities that are easily programmed into digital sidekicks. This makes robots an ideal solution to the staffing shortages many hotel properties are experiencing. Properties of all sizes are starting to realize the practical uses for service robots—or “co-bots,” which work alongside humans to extend and improve performance, taking the burden off human workers so they can handle more demanding responsibilities.
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Another vital form of ROI in employing 3D robots in hotels is that they can collect data on guest preferences, facility status and upkeep, security and more. This information is critical in helping hotels run more efficiently and with a greater focus on customer satisfaction. THE FUTURE OF HOTELS The pandemic has created vast uncertainty for the hospitality industry. It remains to be seen how guest bookings and behaviors, hospitality economics or competitive activity will change for the long-haul post-pandemic. What is certain, is that labor will be forever impacted—and that technology, specifically reliable and multifunctional robots, will be part of the future of hotels. n
anywhere within the hotel property. No matter the obstacle, SLAM-supported 3D can seamlessly navigate and deliver guests what they need. ROBOTIC ROI Cobalt Robotics and Bear Robotics are two companies utilizing 3D camera technology in the hospitality robotics sector. Cobalt Robotics, a U.S.-based company, develops 3Dcamera-equipped robots available for security, facilities management and concierge services. Bear Robotics offers robots specializing in food service deployments. The cost of utilizing robot workers in these instances is often comparable or less than an hourly worker. Combine these savings with the elimination of sick days, injuries or other disruptions and hotel managers are left with a more cost-effective way to handle routine tasks.
DAVID CHEN
DAVIDCHEN IS CO-FOUNDER ANDDIRECTOR OF ENGINEERING AT ORBBEC 3D TECHNOLOGY INTERNATIONAL INC.
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HANYC was one of the sponsors of NYC Tourism is Back, Start Spreading Your News, an event held to recognize the revival of the tourism industry and to bring industry leaders together. The event was held at One World Observatory, New York City on Monday, August 30 from 5:30pm - 7:30pm.
ANNUAL MEETING AND COCKTAIL RECEPTION
Intercontinental New York Barclay
Thursday, December 9 3:30pm Annual Meeting 5:30pm Cocktail Reception
KEYNOTE SPEAKER MOHAMED ABDELSADEK EXECUTIVE VICE PRESIDENT
SERVICES BUSINESS FOR NORTH AMERICA, MASTERCARD Mr. Abdelsadek is responsible for the overall P&L of the business which covers all services products including data, analytics, loyalty, consulting, fraud, cyber and AI among other services. Prior to this role, Mr. Abdelsadek was the EVP responsible for corporate strategy, corporate development and M&A at Mastercard.
For more information, or to reserve your ticket, visit hanyc.org
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GIVING FOOD SERVICE PROFESSIONALS THE TOOLS THEY NEED TO SUCCEED
Founded in 1999 by Lynne Schultz and Bart Gobioff, Tri-State Marketing is a Manufacturers Representative Group for the commercial food service equipment and supplies industry.
Tri-State Marketing specializes in Marketing and promoting food service equipment and supplies in Northern New Jersey, New York and Fairfield Country, Connecticut.
We support sales with information, drawings and on-site assistance.
Our team facilitates orders and coordinates delivery or your equipment and we offer product demonstrations and equipment training — as well as after sale service and support.
The brands that we represent are recognized leaders in their particular market segments. Call our team of experts to assist in you or visit our website for more information.
TRI-STATE MARKETING ASSOCIATES 730 Old Kitchawan Road North, Ossining, New York 10562 T: 914-941-1717 E: info@tri-statemarketing.com W: tri-statemarketing.com
SALLY THE ROBOT GOES CONTACTLESS
C howbotics has developed a mobile app for fast, contactless ordering for its fresh food robot, Sally. The company has also expanded the robot’s menu capabilities, elevating the culinary experience for ranging tastes. Chowbotics has also introduced a large format video interface for responsive marketing that creates an engaging customer experience. Chowbotics’ fresh food robot offers contactless ordering through mobile app and QR code. CONTACTLESS ORDERING Chowbotics has developed a proprietary app to allow contactless ordering, creating a safer self-serve experience for patrons and faster throughput for operators. Users can now browse the menu and place an order with their nearest Sally from anywhere, through their own personal smart devices. Upon arrival at the robot, a QR code is scanned to complete the order. Allowing customers to view the menu and place an order before arriving also greatly increases the throughput of the robot by reducing ordering time. The average time to order and dispense a meal with the app is reduced by as much as 50% resulting in higher meals served per day capabilities for operators.
RESPONSIVE MARKETING VIDEO INTERFACE Sally the Robot engages with operators through the Chowbotics’ robot cloud management platform, a new video interface included on all new robots (and available as an add-on to existing ones) will allow operators to proactively engage with patrons and market specific items based on the menus they are running. This could mean displaying breakfast bowls in the morning and a BBQ bowl in the early evening to boost incremental sales.
It also allows operators to engage new users with the fresh food robot from a distance, and highlight ingredient sourcing or other partners. This new capability uses the powerful effects of video marketing paired with data to increase awareness, engagement, and ultimately sales. n
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ARE YOU GETTING ALL YOU NEED FROM SOCIAL MEDIA?
MANY COMPLAIN THAT THEY DON’T GET ENOUGH “BANG FOR THEIR BUCK!”
“ Success seems to be connected with action. Successful people keep moving. They make mistakes, but they don’t quit. ” — Conrad Hilton
S ocial Media is such an ambiguous term. What exactly does it mean? Of course, you don’t know whether you’re getting the best bang for your buck when you may not know the true meaning of the term “Social Media.” For this article, we’ll define social media as the various interactive platforms that allow the sharing of information, ideas, services, products, company press releases, career interests etc. via virtual communities and networks. These platforms include LinkedIn, Facebook, YouTube, Instagram, and Twitter. Back to the initial question, before you can determine the “bang for your buck” or your return on investment (ROI), you need to clearly define your social media objectives. As you brainstorm and put together your Social Media marketing plan, here are some possible objectives: business conversions (customer lead generation/ acquisition), products/services awareness, employee trust, branding, traffic to your website etc. Also, make sure you consider all your social audiences, like employees, suppliers, partners, and shareholders. These are very important as well. WHAT EXACTLY DO YOU WANT TO GET OUT OF SOCIAL MEDIA?
After you’ve decided what your main objectives and audiences are, determine the strategies and tactics to achieve these objectives. Success starts with your team. First, select the team that will oversee social media creation, posting, responding and analytics. You can either look within, hire new staff or choose an agency that specializes in social media. Next, put together a social media calendar which consists of the topics, links, photos, quotes, videos, memes, events, content etc. that will be posted for the day, week, and month. You will need to do this monthly. Make sure that there is a central location like Google Drive to keep all your photos, videos etc. Finally, you need to have platforms for measuring success. Most companies have Google Analytics integrated on their website. There are many tools for measuring the success of social media. SEO platforms like SEMrush and Moz also have tools for measuring social media success. Social listening tools such as Sprout Social and Hootsuite will help you determine if you are getting the best “bang for your buck”. And if all this seems quite overwhelming, you can always reach out to us here at Media Magic (mediamagicnow.com). We’ll be happy to give you a free consultation! n
MONICA THOMAS
DIGITAL & SOCIAL MEDIA DIRECTOR HOSPITALITY NEWS
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LABOR SHORTAGES, FOODSERVICE AUTOMATION
T he robots have arrived. One quick service restaurant (QSR) chain turns to Google to help create better guest and employee experiences. Are labor shortages the new normal? Another week goes by and another robot reports to work in a restaurant, or so it seems.
restaurant in the Twin Cities now uses robots to run food items to tables where servers take over the last few steps. This helps the restaurant deal with labor shortages
in the area. The University of Illinois at Chicago is using robots this fall to deliver food to students on campus. A concept that’s making a go with robotics, albeit in a slightly different way, is Sushi Hana in the Pacific Northwest. At this restaurant, guests order food at their tables using a tablet and their sushi orders get delivered via a high-tech monorail system. The restaurant uses robotic equipment to make rice balls, too.
“ Guests order food at their tables using a tablet and their sushi orders get delivered via a high-tech monorail system. ”
In this instance, CaliBurger plans to open a Washington restaurant that uses an autonomous robot system to cook fries, per a release from the company. It can also cook chicken breasts and tenders, onion rings and other items. The restaurant will also feature an ordering and payment recognition system that leverages
But for all of this to work, robotics, and any other form of automation for that matter, has to provide the proper return on investment for operators. For years now, the foodservice industry has wondered when the use of robotics would become more widespread. Perhaps that time is now. n
opt-in facial recognition and cashless payments. If the CaliBurger name rings familiar, it should. The company has been working with this technology for a while. And this is just the latest in a string of instances where operators have turned to robotics to offset labor and other challenges in recent months. For example, a
QUALITY IS IN THE DETAILS
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Give the Pro-Plus team a call for your Kitchen Equipment Repair, Maintenance and Inspection Services.
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DOMI N I CAN V I LL AGE
During the darkest days of the Covid-19 Pandemic, the team at Dominican Village Retirement and Assisted Living Community took on the challenge of caring for their residents and becoming heroes to the community. We have spotlighted a few of them, who, together, with the rest of the Dominican Village team, performed with determination and dedication. They brought an unwaivering positive spirit to their residents during the pandemic and continue to do so everyday. n UNWAIVERING RESILIENCE
Heather Mahlstedt Case Manager Supervisor/ Resident Advocate
Sherri Beverly Dining Room Manager
Norma Cummings President of Resident Council & Resident Since 2015
Albert Belcher Director of Security
Sr. Denise Haviland Director of Pastoral Care
Meredith Kelly Community Relations Coordinator
Suzann Osterbery Activities Assistant
Richard Catapano Executive Chef
Jacqueline Ford Community Relations Coordinator
Emily Monem Community Relations and Development Director
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ERIC KALT HONORS TIRELESS STAFF
E ric Kalt, is Chief Executive Officer and President of the Dominican Village Retirement and Assisted Living Community. Filled with a team of dedicated staff and housing wonderful residents Domincan Village is proving to be one of the most rewarding experiences in a full, rich career. Mr. Kalt brings over 30 years of healthcare expertise to Dominican Village. What makes the facility so unique are the people in it. Everyone from leadership to the line workers are a part of a family with each other and the residents. The entire team has each others backs. Being a part of this powererful harmonious working culture makes coming to work a pure pleasure.
& DEDICATION
During the height of the pandemic, with the dining room shut down, meals were brought to the residents’ rooms. Dominican Village instituted what they believe was a vital protocol — deliver the meals with a smile, with a song, with personality and warmth beyond what anyone would have or could have expected. Mr. Kalt, who has tenure at many healthcare facilities, will always have a special place in his heart, not just for the Dominican Village facility, but for the people who make it a special place, both staff and the residents. Take a moment to click on the TV screen to the right in the digital issue of this magazine, or scan the QR code below with your smartphone to get a snapshot of what the “DOMVILL” is all about. Two thumbs up for the residents and staff. n
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DOMI N I CAN V I LL AGE
Dominican Village, founded by the Sisters of St. Dominic of Amityville, New York, is a not-for-profit Independent and Assisted Living Community. Its mission is to provide a supportive environment in which the sacredness of life and the dignity of each person are held in the highest regard and to offer its residents a choice of programs and services which foster independence, promote physical, mental, emotional and spiritual health, and maximize opportunities for socialization. n
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NETFLIX TAKES BAKING TO THE NEXT LEVEL
MOST OF YOU PROBABLY HEARD OF “BOWLING FOR DOLLARS” BUT NOW NETFLIX BRINGS YOU “BAKING FOR DOLLARS” TITLED “BAKING IMPOSSIBLE.”
B aking Impossible is a competition where teams of bakers and engineers — put together by judge and pre-eminent “bakineer” Andrew Smyth —make mostly-edible creations that can withstand a particular week’s stress test. The winning team of each “mission” gets a leg up on the next one, and the losing team goes home. The overall winning team gets $100,000. We’ve seen plenty of baking competitions, and we’ve seen contests that involve math, engineering and science, but have we ever seen one that utilizes all at the same time? Probably not until now. Baking Impossible’s contestant teams consist of a baker and an engineer, and both of their skill sets will come into play during each “mission.” n
Level Up Your Career. Get Certified!
The Guild is pleased to offer two components of the Artisan Baker Certification Program: l Certified Bread Baker l Certified Viennoiserie Baker. The goal of the program is to establish and measure the core skills of an artisan baker. Candidates can participate in either or both components. Passing completion of both components will result in a Certified Artisan Baker title. It is an excellent opportunity for employees and employers alike.
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RON BEN-ISRAEL CAKES BOUNCES BACK
THE COVID PAUSE CREATES NEW OPPORTUNITIES TO EXPAND BUSINESS
W e were heading into the busiest spring wedding season we ever had when the shutdown was announced. We were told to vacate the commercial building in midtown, where our studio+bakery was operating. We were faced with the unknown. I spent the next three months at home creating new recipes and spending countless hours broadcasting on Instagram live with my cake friends abroad. By early June, I was ready to resume our culinary activities and form a new partnership with a colleague called RBI Treats. While producing wedding cakes for small outdoor parties, we delivered thousands of cookies, macaroons, and mini-cakes on our bicycles. Soon enough, we found ourselves shipping RBI Treats across the country. We are happy to report that the demand for wedding cakes has been plentiful as New York is bouncing back. As a result, we are reviving our relationships with caterers, hotels, and event spaces to collaborate on grand and joyous celebrations. Amongst many partnerships, William Panagiotopoulos at Sleepy Hollow Country Club stands as a testimony to the resilience of the New York Event Industry. n
— Ron Ben-Israel, Chef/Owner
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1 IN 6 AMERICANS GET FOOD POISONING EACH YEAR — THAT’S 48 MILLION ILLNESSES GETTING THE “A” IN RESTAURANT INSPECTIONS & FOOD SAFETY
M ost of us really enjoy dining at restaurants. I know I do. But how can we be sure that the food we consume is safe to eat? With all the recent recalls involving everything from lettuce, meat, melons and even cereal, it can certainly seem exhausting to practice vigilance when it comes to food safety. This is why our trusty local health department and other federal agencies are here to help us make good (and safe) decisions. The creation of the Food and Drug Administration dates back to 1927, when Congress charged the Department of Agriculture’s Bureau of Chemistry with the enforcement of the 1906 Food and Drugs Act. Initially, Congress split this bureau into two distinct agencies: one which handled regulations, and another to conduct experiments. By 1979, it was under the aegis of the Department of Health and Human Services. THE POWERFUL AGENCY THAT SAFEGUARDS OUR FOOD—THE FDA But it wasn’t until the 1970’s that the FDA became the agency that we know today, after quite a few name changes, reorganizations, and even relocations. The tasks of this agency in its present incarnation are, of course, what interests us now, and the safeguarding of our food sources is of great significance today. We inherently place trust not only in the FDA, but a myriad of local and state agencies that are the final responsibility of the FDA to ensure that stringent guidelines are followed. An inspector arrives at a restaurant establishment, clipboard or smart phone in hand, and begins his or her inspection with a score of 100 and starts deducting points from there. Essentially, the procedure goes something like this: The Kitchen n The kitchen is inspected for proper employee hygiene. Workers must rinse, soap, scrub for at least 20 seconds, and dry off with a one-use towel. They must also use gloves and hair protection, and not be on duty if they are ill or have open cuts. n Additionally, raw meat and fish are tested using a digital thermometer to ensure that they are being cooked to the right temperature (160 degrees F for ground beef, 145 degrees F for fish. The inspector will then turn his attention to the freezer and refrigerator for proper storage temperatures (zero degrees F for freezers, and 40 degrees F or below for refrigerators). n Inspectors observe how food is prepared in order to catch any instances of cross-contamination. WHAT RESTAURANT PROPRIETORS CAN EXPECT FROM AN INSPECTION
This means that knives, cutting boards, utensils, and especially hands that are used in handling raw meat are separated from ready-to-eat food. The food must be properly washed and sanitized. Processed ingredients must be properly stored and come from licensed commercial kitchens. Other Areas n There are, of course, other areas to inspect, known as the static areas: the areas that don’t change very much. This would include dishwashing equipment and sinks, employee and customer restrooms. n The storage and labeling of toxic cleaning products are critical as well. So are the proper functioning of HVAC systems and smoke detectors. n Inspectors will check for the cleanliness of the dining tables, the floors, and the walls and ceilings. Even the dumpster and other trash receptacles are checked.
WHAT CONSTITUTES A MAJOR VIOLATION Many violations are minor and are worth only a one point deduction, such as unclean or unkempt furniture or an open condiment bottle. Major violations can directly impact the safety of the restaurant’s food, such as: n Unsafe food source n Improper storage of food (hot or cold) n Improperly cooked food, especially undercooked n Cross-contamination n Presence of sick restaurant staff Because a restaurant’s inspection grade score may be an “A”, it is still good practice, as a consumer, to be vigilant. A score in the A range may not indicate a sparkling clean and pristine eating establishment, as evidenced by the fact that the restaurant could indeed have several violations, some minor, but also a major violation (worth four points) and still be issued an A grade. However, violations such as an insect or rodent infestation, or lack of hot water, will be cause for an immediate shut down. For those interested in real-time inspection reports of their local restaurants, there is an app called whatthehealthapp.com. It includes the restaurant’s inspection scores as well as the types of violations. n
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FOCUS ON YOUR PASSION. WE HAVE YOUR BACK!
Managing all of the processes of the Back of House is extremely complex and improving operational efficiency within an organization requires identifying areas of waste and improvement to increase efficiency. Only then can management focus on making the most of those resources to increase productivity. The ComplianceMate system addresses a critical need for proactive food safety initiatives at every type of foodservice establishment and enhances your Operational Efficiencies. Through a combination of wireless temperature sensors, mobile technologies, and easy-to-use tools built for the modern kitchen, ComplianceMate gives you total control over food safety and compliance at your food service establishment. With real-time access to temperature data, you can quickly identify operational deficiencies and prevent food safety mishaps before they occur. You can also make evidence-based decisions about kitchen processes and staff training. We help customize your checklists and guidelines into ComplianceMate . From time and temp checklists to brand-specific standards, there’s no compliance metric that ComplianceMate can’t handle.
ComplianceMate is trusted by these restaurants and many more
ComplianceMate is a Proud Member of
1.877.425.7800 ComplianceMate.com
UPGRADE TO TUXTON As a family-owned business, Tuxton works small and delivers big with our customers for product satisfaction and service performance. We take pride in producing high-quality dinnerware, while providing exceptional customer service, and on-time delivery. Every Tuxton item is guaranteed to be lead-free, fully vitrified, oven proof, and microwave and dishwasher safe along with a lifetime edge chip warranty on every product we make. Together with Tuxton you can create a unique dining experience.
ENDLESS POSSIBILITIES… DELIVERED!
1 877-2-Tuxton tuxton.com
C E L E B R A T I N G
ANNUAL EDUCATION SYMPOSIUM The AHF-NJ Annual Education Symposium was held on Thursday, November 18, 2021 at Bridgewater Manor. Attendees enjoyed a full day of informative lectures covering Diversity in the workplace and Leadership in the Diverse world. Tips and tactics provided to help successfully transform foodservice operations to meet the needs of the growing diverse populations. Speakers included Edward House, Adam White, Aatul Jain and Catherine Chan. A cooking demonstration presented by Chef Nick Mercogliano, Chef Anthony Todaro and Ken Persing highlighted some ethnic dishes that can be added to the global cuisine in the Healthcare world. Lunch and vendor exhibition rounded out the successful event.
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PHOTOS FROM THE AHF-NJ ANNUAL EDUCATION SYMPOSIUM
AHF-NJ AND THE COMMUNITY FOOD BANK OF NEW JERSEY
A generous donation was made to the Community Food Bank of New Jersey, to help those who are less fortunate. The Community Food Bank of New Jersey fights hunger and poverty by distributing food and groceries, providing education and training, and making new programs to help people with low incomes meet their basic needs.
THANK YOU TO ALL OUR VENDOR PARTNERS
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Gabriela Events specializes in providing your customers with not only a fun and entertaining experience, but a memorable one.
GABRIELA MOURA EVENTS YOUR OCCAS I ON DESERVES OUR CAREFUL PLANN I NG . 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 Ceremony, a milestone birthday, or even a holiday party, Gabriela’s team will make it their mission to provide your guests with an unforgettable event. Guests will come for a Gabriela event, and leave with a memory.
gabrielaevents.com x contact@gabrielaevents.com x 718.813.5717
HERE’S THE SCOOP ON PIGEON POOP
PIGEONS DON’T PAY RENT.
D id you ever wonder why some areas of NYC, or some specific blocks, or even a specific ledge in a courtyard will hold pigeons while others don’t? If you have had to maintain property damaged by Pigeons then you may have been thinking just this. Pigeons tend to nest & roost in the same locations they were raised and therefore a generational memory may be holding your property hostage to an extended family of birds. Although they can be beautiful to watch while flying as a flock in the air, they are much less attractive posted up over your awning with a streak of runny green stained paint where the acidic droppings accumulate on a walking path for your customer, employees or tenants. Pigeon are social creatures and pigeon “society” consists of “leaders” and “followers.” In fact there are 1 pigeon
leader per approximately 100 pigeon followers. The “leaders” scout food within a 1-5 mile radius and then alerts the “followers” where the action is and they get to enjoy the fruits of the leaders labor, with very little effort or risk. In some ways pigeon society reflects human society. Pigeons can cause more severe problems than just ruining paint jobs, clogging up exhaust terminations and nesting in HVAC Equipment; they can cause over 65 diseases through pathogens like Toxoplasmosis, Cryptococcosis & even Parrot Fever. By contrast rats and mice carry 35. We don’t fear pigeons like we do rats because of their friendly disposition but that can work against you in a food service or hospitality environment. Oftentimes the birds will congregate around the same areas people do in hopes of getting fed accidentally or by a “feeder” who regularly frequents the area. Pigeon droppings can infect people in the surrounding areas long after the birds have left or the droppings dried. If a maintenance worker decided to clean an old crevice with accumulated dried droppings this could potentially spread spores and bacteria to unknowing people within 150 feet. It is crucial to keep pigeons out of areas where humans frequent and once a generational problem, or dried accumulated droppings situation occurs it may be best to call in a professional. NYC Health Department accepts complaints of unsanitary conditions deriving from pigeons or wildlife at #311 and states on their website “Property owners are required to clean up pigeon droppings on or originating from their property.” Don’t Risk the health of your workers and customers or a Health Department fine. NYC Health Department also issues permits for pigeon removal and a licensed NWCO Operator is required to perform the work. A great way to reduce pigeon populations is by trapping the resident birds using an ethical and humane program, and then excluding future birds from the area using optical sensory distortion devices or netting. Exclusion varies and you get what you pay for in terms of permanence and efficacy. Removing the food sources is important as well and often times when humans feed birds habitually it brings other critters such as squirrel, raccoon, and rats to the party as well. If you have a pigeon problem at your facility it may be best to give the professionals a call. n
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DEALING WITH THE MESSES NO ONE ELSE WILL PROUDLY SERVING THE NEW YORK TRI-STATE AREA
HUMANE WILDLIFE TRAPPING
We perform wildlife control on residential, commercial, and
EXCLUSION
municipal properties. From agriculture properties to golf
NUISANCE BIRD REMOVAL
courses, airports, transit stations and restaurants, our licensed,
SQUIRREL AND RACCOON REMOVAL
certified and insured professionals will humanly manage
MUSKRAT & GOOSE CONTROL
wildlife of all kinds, and clean up the mess they leave behind.
RABBIT AND DEER CONTROL
646-604-4001 n 855-CYA-BIRD IWDM, INC. INTEGRATED WILDLIFE DAMAGE MANAGEMENT
FOOD-SERVICE EMPLOYEE RECOGNITION, OFFICER INSTALLATION & HOLIDAY PARTY WEDNESDAY, DECEMBER 8, 2021 l 6:30 PM – 10:30 PM Russo’s on the Bay l Howard Beach, NY
NETWORKING, DANCING, FUN AND RAFFLES
Proof of vaccination is required & mask is required when not eating or drinking!
REGISTER TODAY: Operator Member/Guest: $80 Honoree: FREE Honoree Guest: $50 each Non-Vendor Member $150 each
Please write the check make payable to: AHF-NY c/o Mimi Wang 225 Cherry Street Apt 52 D New York, NY 10002
YOUR COMMERCIAL KITCHEN CLEANING & MAINTENANCE EXPERTS PROUDLY SERVING NASSAU COUNTY AND THE SURROUNDING AREA
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 on keeping your commercial space clean.
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 National Fire Protection Association (NFPA) standards.
516-442-2262 • HoodzInternational.com/nassau-county
TOP 10 REASONS WHY YOU NEED A JOB IN HOSPITALITY
H ospitality is not just one of the world’s biggest industries, it’s also one of the most dynamic, exciting and fast-growing. With every new development in technology or guest experience, even more diverse and specialized job opportunities open up. But it’s not just about career prospects: working in hospitality has some surprising spin-offs to your health and wellbeing too. In fact, there’s never been a better time to pursue a career in hospitality, and here are ten reasons why.
3. IT’S AN ADAPTABLE, UNIVERSAL EXPERIENCE Hospitality is all about providing a fantastic customer experience. This means hospitality jobs hone a skill set that is globally recognized and applicable to any business, in any corner of the planet. Plus, a hotel is a microcosm that can provide experience in everything fromculinaryartstofinance,humanresources,project management and communications, to purchasing, business management and entertainment. This is what makes a degree in hospitality such a wise option: it’s a springboard into a strong industry sector, and it creates opportunities to transition into other careers should that be your desire. Soft skills are vital to many jobs these days. Having a foundation in hospitality—an industry built on soft skills—will give you a broad platform from which to develop your career. 4. HOSPITALITY IS ONE OF THE MOST SECURE INDUSTRIES The World Tourism Council forecasts that, by 2029, the travel and leisure industry will account for 11.5% of the world’s GDP, while also providing jobs for more than 420 million of us. This is fantastic news because, with the onset of AI and automation, many roles in other sectors are becoming redundant in the workplace. The even better news is that because hospitality is founded on human interaction, and the soft skills that are essential to it, the industry is much less likely to be affected by automation. Fortune magazine looked at jobs that are most likely to be replaced by technology by calculating a job’s automation potential (AP) as a percentage. Their findings concluded that roles involving ‘managing and developing people’, ‘decision-making, planning or creative work’, and ‘interacting with customers, suppliers or stakeholders’ were among the hardest to automate, and therefore had the lowest AP.
1. IT WILL DRIVE YOUR CREATIVITY It has been proven that travel broadens the mind, yet science now suggests that even those keeping their feet firmly on the ground can reap the creative benefits that come as standard with hospitality jobs. Talk to anyone in the industry and they’ll tell you that no two days are ever the same in hospitality. Getting away from the monotony of a rigid routine will help you become a flexible and open-minder thinker. 2. IT PROMOTESGOODHEALTHANDAPOSITIVE MINDSET With a career in hospitality, comes the ability to see the world – which has demonstrable links to improving mental and physical health. Frequent travelers see a significant reduction in anxiety, depression and stress as well as having lower rates of heart attacks, better immune systems, cognitive flexibility and even improved life expectancy. Many hospitality and luxury companies have properties on every continent, so their employees can transfer internally to work abroad. That means that travel isn’t just a possibility, it is encouraged and facilitated. By choosing a hospitality job, you are investing in a career that has endless possibilities and making a positive long-term commitment to your health.
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