January/February

HOTEL, DINING, & INSTITUTIONAL FOODSERVICE TRENDS

and those that support the industry each and every day

JANUARY 2023 VOL 3, ISSUE 1 JANUARY/FEBRUARY 2023 VOL 2, ISSUE 1

SHARON ELIATAMBY SHFM PRESIDENT STEPHANIE GILBERT E.V.P. BSI HOLDINGS CHELSEA STUCK CRAEVE PRESIDENT

NAFEM SHOW 2023 PAGES 26-29

MARILYN SHERMAN KEYNOTE SPEAKER TALKS ABOUT FOODSERVICE...

NAFEM 2023 - A HUGE SUCCESS

STEPHANIE GILBERT, CFSP FOODSERVICE HOLDINGS

A HUGE SUCCESS, SEE SOME EXHIBITORS ON PAGES 30 - 33

22 VIJAY DANDAPANI, PRES & CEO HAYNC

GRAND CENTRAL TERMINAL HISTORY

ASSOCIATION NEWS SHARON ELIATANBY

06 13 14 22 26 44 54 58 62 72

SHFM UPCOMING EVENTS

AHF-NY HOLIDAY PARTY

HANYC

NAFEM SHOW

SHFM

AHF NATIONAL

CFESA

CHELSEA STUCK CRAEVE PRESIDENT

SHARON ELIATAMBY SHFM PRESIDENT

ACF-LI

EQUIPMENT SPOTLIGHT

CALENDAR OF EVENTS

FROM THE PUBLISHER I am pleased to announce that we are now entering our second year of publishing HOSPITALITY NEWS, and although challenging, the team feels satisfaction in knowing we provided and will continue to provide a service to the industry in 2023 OUR 2023 VISION The HOSPITALITY NEWS team has learned in the year 2022, what types of information and stories our readers want to see, and how best to format it. That’s why starting with our January/February 2023 edition you will see a different format, and our branding has changed from regional to national. Each month going forward we will be publishing an edition which will be carrying current and relevant news and stories of interest. Because we are a hospitality publication, we will be bringing our readers stories relating to hotels, healthcare, food service, restaurants, catering, and even travel. We will always welcome feedback from our readers, as we want to be the best we can be, and reader feedback will help to that end. We thank the loyal subscribers and readers of our publication and look forward to growing our subscriber list and editorial team in 2023.

JEANINE BANKS EXEC. VP LLOYDS STAFFING

MARILYN SHERMAN KEYNOTE SPEAKER

BETH TORIN RD, MA, FOUNDER OF “BETTER CALL BETH”

hospitality news / January/February P 4

2023 OUTLOOK FOR THE FOODSERVICE INDUSTRY Are you feeling hopeful for the new year? As many of us have left the pandemic behind in 2022 and begun traveling again, airlines have begun seeing profits. Some tourist destinations also recorded the highest-ever RevPAR (revenue per available room, a key hotel performance indicator). The foodservice industry is

Publisher & Editor Eddie Daniels Executive Assistant Caren Franklin Contributing Writers Kimberly Brock Brown, CEPC, CCA, AAC Eleni Finkelstein Linchi Kwok, Ph.D. Lady Latte Veronica McLymont, Ph.D., RDN, CDN Beth Torin, RD, MA ZeeTheCook Jeanine Banks Michael Warren Polansky

recovering too. According to National Restaurant Association’s forecast in January 2022, the foodservice industry would make $898 billion in sales for the year, exceeding $864 billion in 2019. Entering 2023, will restaurant sales continue to grow? Or, will high inflation and uncertainty of the economic outlook negatively affect sales in the foodservice industry? Regardless of where we stand, the

LINCHI KWOCK

foodservice industry must overcome many big operational challenges to thrive in 2023. To start off, let’s visit food and labor costs, the two costliest items on the balance sheet. Food prices are unlikely to fall General inflation is easing, but not for most essential food items (Han, 2023). On average, consumers were paying $4.25 for a carton of Grade A large eggs in December 2022, a jump from $1.79 a year ago. An outbreak of bird flu, high inflation, and cage-free-egg laws imposed by some states might be the reasons. Average butter prices went from $3.47 a pound a year ago to $4.81. Margarine, usually used as a substitute for butter, also saw a 43.8% year-to-year increase in December 2022. Moreover, the global food supplies in grain, oilseed, corn, wheat, and soybeans are projected to decline for the fifth consecutive year in 2023. It is unlikely for the industry to get a break from the rising food cost in the new year. Labor shortage is not as bad but with a price Restaurants workers were finally returning in December 2022 (Haddon & Weber, 2022). Higher wages, better working conditions, and a weakening labor market (i.e., more layoffs in the financial and tech continued on page 58

Aaron Weiss Jay Pattnger Account Executives Martin Daniels Carol Terracciano Vicki Eisenpresser Graphics Director Ariel Coello Social Media Manager Isabella Thompson

HOSPITALITY NEWS Created by Media Magic, Inc. 245 Newtown Rd, Plainview NY 11378 hospitalitynewny.com (833) 500-6397

President’s Letter - January 2023 Greetings SHFM Members,

Apa Kabar? (This is our greeting for friends and family in Malaysia, and roughly translates to “how are you?”). The holiday season is not over yet! The Lunar New Year celebration is on January 22nd, and I wish you and your families good health and prosperity.

As your President, I am working hard to add to the value of your membership.

Our industry is at its greatest moment of reinvention, and you are an important part of that future. Thank you for your support and encouragement since I began my term as President this year.

• SHFM has released our new Strategy Assessment Surveys which you should have received via e-mail for your membership category. This is to learn how we can help you in your day-to-day work and how we can build SHFM to meet your needs in the future. Your input is important as this will help our strategic team work on our 3-year plan for our organization. Please be sure to add your voice to the future of SHFM! • We will be launching our traditional Benchmarking Study in early 2023. This survey has been conducted for a number of years and the data provides valuable information for your operation. Our Benchmarking Champions will be reaching out to our SHFM member operators to participate in this important industry study. We plan to launch the Study prior to the National Conference in September. Be sure to participate! • One of our top goals is to promote Diversity, Equity, and Inclusion (DEI) throughout SHFM. The DEI Council created a comprehensive Mentorship Toolkit, and we look forward to hearing your feedback about this new addition to your membership benefits. It is a useful guide to roles, expectations, and best practices that can be customized to foster a successful mentoring program and culture. Mentors empower a person to realize their inherent abilities and achieve their goals. Please consider donating your valuable time and expertise to guide our next generation of hospitality professionals to success. • SHFM has released the Affinity Group Toolkit, a resource that provides you with a step-by-step guide on forming a successful Affinity group within your organization. Groups can be structured around any common cause, status or understanding such as ethnic status, gender empowerment, service affiliation. • In partnership with the International Association of Conference Centers (IACC), the Meeting Room of the Future Barometer Study has just been released. The focus of this study was to look past the pandemic and on to the recovery in order to uncover new insights into how the meetings and events industry is responding to the changing needs and expectations of meeting planners. Be sure to check it out! (Members only content under original research.) continued on page 8

A few minutes with Food Service Holdings & BSI’s Stephanie Gilbert, CFSP, LEED

diversity aligned professionals in our sphere. I am incredibly fortunate that our CEO, Bill Reeves, is in full support of this aim. I presented a vision and he was willing to entrust me with bringing our organization to the next level, as it relates to catapulting brand visibility across the marketplace, implementing core KPI’s to evaluate performance and address how, where and when we can drive improved results. Now, we are able to do the same with our teams and invest in their creativity, passion and pursuits in much the same way. Change and evolution can be scary, but much less so when it grows organically from within. The cross-functional taskforces and initiatives we have launched enable all facets of our company and staff to have a voice and make a difference, both in and beyond their specific scope of responsibility. It’s also fostered far greater collaboration and empathy, as it becomes much more difficult to point a finger when individuals realize they’re part of this greater ‘whole’ and intricately involved in not just the challenge, but the opportunity to identify, define and implement the solution. Empowerment, accountability and empathy are all tenets by which I and we operate. Things get done when nobody gets to pass the buck, so to speak.”

A 20+ year veteran in the foodservice and hospitality arenas, with a specific focus on driving impactful results within the commercial equipment and supplies sector, Stephanie has long been recognized as a force and resource to our Industry. She is a trusted thought leader and subject matter expert across the broad spectrum of non-commercial foodservice design, innovation and solutions uniquely curated for foodservice environments. In her current role as Executive Vice President, Corporate Growth Strategy for BSI, LLC, she leads commercially facing efforts to include sales, marketing, new product development and IT initiatives. Equally vital is her ability to build effective, impactful teams that are laser focused on identifying and creating next generation solutions for foodservice operators. On her passion as it relates her leadership responsibility within BSI, her volunteer roles across the Industry and beyond, Gilbert states, “In addition to being of service to our customers and industry partners, there is truly nothing more important to me than mentoring and advocating for the development and growth of our team members, along with fellow women and

STEPHANIE GILBERT Executive VP Corp Growth

Part of Gilbert’s mission is to encourage internal teams and external stakeholders to think of food guards, counters and servery fabrication as much more than an amalgam of their ‘parts.’ There’s a ‘why’ to what we all do in foodservice and this extends far beyond merely preparing and serving food, or manufacturing equipment and tools that supports said execution. continued on page 44 w

Keynote Speaker

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continued from page 6 • We are excited to announce that the Young Professionals Summit and the Critical Issues Conference will be held back-to-back this April in Washington DC. The YP Summit, April 25th, and CIC, April 26th, will take place at the Reagan Building in the heart of downtown DC, one block from the museums and attractions on the National Mall. For those of you who have never been to our Nation’s Capital this is a beautiful time of the year. The CIC team is preparing a great program for you: “Winning the Race for Talent – How to Find, Hire and Keep the Best!” We look forward to seeing you there. • The talented National Conference Planning Committee recently met and is working their magic for our 2023 annual Conferenwwce in Tucson, Arizona on September 11, 12, and 13. We’ll be sending out the details of our premier event this Spring. • Lastly, your SHFM Committees have been busy working on various initiatives for 2023. The local committee has established an annual event calendar. This will help us establish equal number of events throughout the calendar year. In addition, other industry events are included as this will help us plan around competing events and allow you, our members to attend a wide variety of events in various destinations throughout the year. In the spirit of the New Year, I’ve always enjoyed the quote below: “In the New Year, never forget to thank your past years because they enabled you to reach today! Without the stairs of the past, you cannot arrive at the future!” ~ Mehmet Murat Ildan~

Terima Kasih (Thank you!),

Sharon Eliatamby SHFM President

A Special Thank You to Our Chicago Local Sponsors for hosting our recent after holiday holiday party

hospitality news / January/February P 8

We are all about food service! We are solely focused on the food service & catering industry regardless of the venue. Our solutions are utilized by single location operators and large multi-unit We are all about food service! We are solely focused on the food service & catering industry regardless of the venue. Our solutions are utilized by single location operators and large multi-unit chains and international food service management companies.

We’re in the Business of Helping You Pecinka Ferri is a leader in Metro New York’s foodservice equipment solutions. We offer smart food service. Let our knowledge be your asset. Visit our Culinary Center and see your products and procedures come to life. We combine our knowledge with quality equipment to create the solutions you need. We help you find the right product for the right application. The equipment you use should solve the problems you have, not someone else’s.

We’re in the Business of Helping You Pecinka Ferri is a leader in Metro New York’s foodservice equipment solutions.

Autosaucer

WHY IS EVERYONE TALKING ABOUT CRAEVE Change is all around us. Nothing stays the same whether we like it or not, including

how customers perceive your business. And there’s this funny thing about perception…sometimes it can leave your business stuck in a rut. Lacking creativity. Using the same processes repeatedly, expecting new results. We see things a bit differently here at Craeve & Co., and we designed our business model to disrupt how your business outsources traditional sales and marketing support. We’ve curated creative partnerships with complementary consultants and experts to create a unique and specialized resource for the hospitality and foodservice industry.

Ask yourself for a moment…what if fresh eyes were laid upon your plans? What if your outsourced sales and marketing support ALREADY knew your types of clients, distribution channels, and trends in the industry? What if you could have an extra set of hands ONLY when you need them most? A firm focused solely on the problems you “can’t” address today…or tomorrow…or next week, prepping for the future. Think about how powerful your business could be if the strategy of your dreams was rolling out to your customers right now. Think about how much time you could save working with an industry insider on everything from strategy to

design to product photography. ABOUT THE FOUNDER

Chelsea Rae Stuck spent her early career growing and developing small manufacturers into industry giants within the hospitality industry. She first ventured into entrepreneurship as the owner of a small theatre group in Chicago many years ago. From there, she strategically shifted her skill set to sales management and internal operations while helping grow a start-up manufacturer in the foodservice industry seemingly overnight. Chelsea completed her Master of Science in Integrated Marketing Communications in 2012 from West Virginia University. During her highly decorated career in the hospitality industry, Chelsea quickly ascended the ranks from Regional Sales Manager to Director of National Accounts to National Sales Director, specializing in Corporate

CHELSEA RAE STUCK PRESIDENT

Accounts. Working closely with national distributors, manufacturer reps, and national chains on new product launches, rollouts, and strategic contract negotiations, Chelsea understands the complex issues facing fast-paced and high-growth businesses in hospitality. Her experience also includes implementing programs and procedures for supporting growth inter-departmentally between finance, product development, and operations, as well as customer service, marketing, and sales. She has received multi- year recognition from both clientele and employers, such as Essential Piece, Custom Closer, Outstanding Supplier of the Year, and numerous Awards of Excellence in both Regional and National Accounts. An entrepreneur at heart, it was Chelsea’s dream to start a hospitality-focused consulting business that combines her creative passion and B2B knowledge with her analytical experience. Available for speaking engagements, Chelsea is an expert on marketing and personal branding. She believes that strong partnerships, proven results, and open communication are key to creating a lifetime of opportunities.

NASHVILLE LOCAL MARCH 22 CITY TAP HOUSE / NASHVILLE

YOUNG PROFESSIONALS SUMMIT APRIL 25 RONALD REAGAN BLDG / WASHINGTON D.C.

LEVELING THE PLAYING FIELD HOW TO RECOGNIZE UNCONCIOUS BIAS MARCH 30 / VIRTUAL

CRITICAL ISSUES CONFERENCE APRIL 26 RONALD REAGAN BLDG / WASHINGTON D>C

CALIFORNIA LOCAL MARCH 30 DRAFT REPUBLIC / CARLSBAD

NRA NETWORKING BREAKFAST MARCH 22 UNION LEAGUE CLUB / CHICAGO

BOSTON LOCAL APRIL 4 DORCHESTER BREWING CO, BOSTON

2023 NATIONAL CONFERENCE SEPTEMBER 11-13 JW MARRIOTT TUCSON STARR, ARIZONA

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hospitality news / January/February P 14

AHF-NY ANNUAL EMPLOYEE RECOGNITION EVENT AND HOLIDAY PARTY OF 2022

Association for Healthcare Foodservice NY Chapter ended the year on a high note with the Annual Employee recognition and Holiday Party, honoring 30 employees from 12 facilities and hospital systems for their dedication and support of their an evening good food and dancing. In addition to having fun, Chapter members did various community outreach efforts this Holiday Season to support our Veterans and residents of Far Food & Nutrition Services Department throughout the year. All present enjoyed

Rockaway, NY providing food baskets and clothing for those in need. We found time to learn, as well, with Tania Collazo,

our Chef/Dietitian hosting a webinar for Continuing Education credits for RDs and CDMs on roasting techniques just in time for the holidays.

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hospitality news / January/February P 16

January 26, 2023

PRESS RELEASE Leading Foodservice Consultants Form The Hospitality Advisory

The Hospitality Advisory is a design and procurement advisory that provides tailored solutions to multinational foodservice operators. This approach ensures corporate efficiency through comprehensive analysis of both known areas for improvement as well as uncovering hidden untapped potential. Based in Columbus, OH, The Hospitality Advisory is comprised of esteemed foodservice professionals in their respective fields taking a unified approach to reconstruct, design, and ideate for new and existing brands efficiently and creatively. The group is aligned with best-in-class US and European manufacturers covering most furniture, fixtures and equipment and emerging technology categories. “I really wanted to take a streamlined approach to a sometimes-disjointed process that exists between manufacturers, multi-unit, and lodging operators,” explained

ROB FINLEY PRINCIPAL

Rob Finley, Principal. “The goal of The Hospitality Advisory is simple — to provide a line of sight to a broad spectrum of manufacturers, from the behemoths to Original Equipment Manufacturers (OEMs) and smaller niche innovators through a national advisory.” The Hospitality Advisory also consults with foodservice and hospitality operators on branding continuity, menu concepts, beverage development, and more. Finley added, “It is rewarding to be able to create a company that I believe adds industry value, coupling manufacturer agency role on a national basis to drive efficiencies.” For more information on available services or to schedule a consultation to discuss a specific project, visit thehospitalityadvisory.com.

Empowering women to lead through mentorship & advocacy. mentorship. advocacy. purpose. power of women

WHAT WE DO SOLUTIONS

January/February P 19

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America's Largest Independent Self-Performing Commercial HVAC/R Service Provider

hospitality news / January/February P 20 For more information visit www.cmsnextech.com

CMS nextech , the largest self-performng HVAC service company in the United States, is launching a peripheral group of services to surround our exisitg customers and new customers. As we have learned over the years, persons responsible for maintenance and environmental safety, look towards companies they have confidence in and relationshops with. That’s why we are prepared to launch in 2023 a more broad line fo services to facilities looking to prepare a better environment for their team members. Air quality management, and more services directed towards the food service industry will be on the forefront of our 2023 starategy. We at CMSnextech, take pride in our ability to delvier professional service at competative rates and will continue to do so, as we move through the 2023. CMS nextech , will be building out ite verticless of different service offerings, and will give the same level of focus used to build us what wee are today. CMS nextech is based in Melbourne Florida, and operates with state of the art service processing soffteware linked to most service software products on the market today.

CLICK HERE TO CONTACT OUR SALES DEPARTMENT

January/February P 21

We are thrilled to welcome Evelyn Polanco as the new Director of Human Resources at InterContinental New York Times Square, effective Monday, 1/30. While new to the hospitality industry, Evelyn has a very accomplished Human Resources career. She began her journey in 1998 as an HR Assistant Manager for Target in College Point and then in 2002 took on an HR Manager role with Flying Food Group, an inflight catering company out of Newark. In late

2004 she entered the education field as an HR Manager and then in September 2008, Evelyn moved on to the healthcare industry, where she started as a HR Manager and was later promoted to Manager of Employee and Labor Relations. In the most recent years, Evelyn has held various labor roles within the MTA, most recently as General Superintendent Support Services. Evelyn enjoys traveling and even more so enjoys eating her way thru new locations!! She also enjoys working-out and boxing regularly. Please join us in extending Evelyn a warm welcome to the team and in wishing her much success in her new role.

ABOUT HUMAN TRAFFICING TRAINING:

Human trafficking is incredibly widespread and our hotels have an important role to play in keeping our community and our hotels safe from this harm. HANYC is now partnering with Businesses Ending Slavery and Trafficking (BEST) to provide FREE human trafficking training for HANYC members and their staff.

hospitality news / January/February P 22

THE KEY TO NEW YORK CITY HOSPITALITY

Gabriel “Gabi” Soanca has been named the General Manager of Trump International Hotel & Tower, New York. In this role, he oversees the day-to-day operations of the iconic flagship hotel, a Forbes Five Star property. Gabriel has been lauded internationally for optimizing operations and maximizing revenue generation. With 20+ years of experience propelling success in the hospitality industry, Gabriel has consistently enhanced guest satisfaction, loyalty, and retention for luxury properties nationwide. At the award-winning Trump Hotel & Tower Chicago, as the Hotel General Manager he championed the management team through a global pandemic, resulting in unprecedented results. Gabriel was vital to the grand opening of the highly anticipated Trump International Hotel, Washington D.C in 2016. He has held various hotel operations and food and beverage leadership roles with InterContinental, Washington D.C. – The Wharf, Trump National Doral, InterContinental Montelucia Resort & Spa, to name a few. Gabriel’s leadership style is one that is routed in passion and an unwavering dedication to

success. Gabriel is well respected across the

hospitality i ndus t r y a n d among his colleagues a n d customers. His keen eye and

attention to detail coupled

with a history of successful leadership in multiple facets have proven to make Gabriel a phenomenal asset and tremendous hotelier. On a more personal note, Gabriel is a former professional European athlete who still enjoys taking part in a good soccer game with a local community team. In his downtime, Gabriel loves nothing more than spending time with family and friends for a good old- fashioned cookout or stepping out to local top spots for a fine glass of wine, sharing his passion for culture and community while learning something new in every experience.

Parts Town Comes Together with Heritage Foodservice Group to Strengthen OEM Parts Distribution Addison, IL (October 16, 2019) — Parts Town, the leader in foodservice equipment parts distribution, and Heritage Foodservice Group (“Heritage”) announced that they are coming together to strengthen their OEM READ MORE »

January/February P 23

CHAMPION COMPANY EXHIBITED At NAFEM 2023 seen above from left to right

Brent Blanton National Service Manager Diane Rossi, General Manger of PRO-TEK Jessie Hymowitz, General Manager of PRO-PLUS, and Carla Duarte, Service Associate of PRO-TEK Authorized Service Agencies for the Champion Company

hospitality news / January/February P 24

Because equipment does not brak- down on any schedule, PRO-PLUS has technicians available around the clock 24/7/365 Having a direct connection with many of the major manufacturers, we are able to get replacement parts quickly and execute the repair Today’s equipment is complex to operate and we train the operators as to how to operate and perform daily cleaning on equipment

Our team is authorized for installa- tion and warrantee service on most brands of equipment and can also perform start-ups Upon request we can generate his- tory of service performed on equip- ment, this is helpful in determining if repair or replacement is best

245 Newtown Road, Suite 101, Plainview NY 11803 Phone : +516.513.0911 Website : www.eproplusny.com

THE VETERAN TEAM OF MARRA FORNI COMES TOGETHER FOR A GROUP PICTURE

VETERANS MAN SUCCESSFULLY THE PANASONIC EXHIBIT

VIVREAU COMPANY DISPLAYS EXCITING PRODUCT LINE AT NAFEM

MEIKO DISH MACHINE COMPANY TEAM POSES FOR PHOTO BY HOSPITALITY NEWS

CHELSEA STUCK OF CRAEVE, POSED WITH ED DANIELS, PUBLISHER OF HOSPITALITY NEWS

hospitality news / January/February P 26

PRESIDENT OF THE ACF NATIONAL KIMBERLY BROCK SPEAKS WITH N.A. V.P. OF THE RATIONAL COMPANY

CHELSEA STUCK OF CRAEVE TAKES A MOMENT TO CHAT WITH HOSPITALITY NEWS

ALTO-SHAAM KEEPS BUSY, AS THEY SPEAK WITH MANY OFR THE SHOW ATTENDEES

ROBOT COUPE COMPANY DISPLAYED THEIR VERY IMPRESSIVE PRODUCT LINE

BSI CAUGHT THE EYE OF MANY PASSING BY THEIR AWESOME EXHIBIT

January/February P 27

RATIONAL ALWAYS HAS EXCITING PRODUCTS AND CHEFS TALK ABOUT OPTIONS

KIMBERLY BROCK TAKEWS A MINUTE FOR A PHOTO WITH ED DANIELS OF PROT-EK

UNOX PREPARES FOR MAJOR CROWD WHEN SHOW OPENS

- COMING SOON - INTERNATIONAL RESTAURANT AND FOODSERVICE SHOW NEW YORK JACOB JAVIT’S CENTER MARCH 5-7

HATCO HAS A SUCCESSFUL SHOWING WITH THEIR PRODUCT LINE

hospitality news / January/February P 28

CHAMPION COMPANY HAD A DISPLY OF MANY OF THEIR NEW AND INNOVATIVE PRODUCTS

ELOMA SHOWS THEIR PRODUCTS AND WINS THE ATTENTION OF MANY

ALTO-SHAAM SHOW THEIR PRODUCT LINE AND GETS GOOD FEEBACK FROM ATTENDEES

THE PIZZA MASTER TEAM HAD A GREAT DISPLAY AND HAS A SUCCESSFUL SHOW

January/February P 29

The proof is in the pizza.

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

A wide variety of options are available to fit any footprint, so we’ve got a PizzaMaster for you. Contact us to try one and you’ll see that the proof is in the pizza.

For questions or sales inquiries contact info@mpmfeg.com or call (800) 967-6762 . Or to find out more about the wide variety of available PizzaMaster ovens, visit our website: mpmfeg.com.

NEW YORK HOSPITALITY BEGINS AT GRAND CENTRAL STATION

EXPERIENCE NEW YORK CITY’S CROWN JEWEL Be transported by the iconic beauty and lasting legacy of Grand Central Terminal . This historic world-famous landmark in Midtown Manhattan is not simply a transportation hub — it’s also a shopping, dining, and cultural destination all under one magnificent roof. Opened to the public in February 1913, Grand Central Terminal is a story of great engineering, survival, and rebirth. In 1978, architect Philip Johnson and First Lady Jacqueline Kennedy Onassis campaigned to secure landmark status for the Terminal, ensuring the building would serve New Yorkers for generations to come. January/February P 31 Not only is Grand Central Terminal one of the world’s most beautiful train stations, it’s also one of New York’s most fascinating landmarks. Host to more than 250,000 people who pass through it daily, the station is a crossroads for locals, commuters, and tourists from all over the world. Built in 1913 by Commodore Cornelius Vanderbilt, it was meant to symbolize wealth and power at a time when railroads were making travel easier and more comfortable than ever before. After making a fortune on steamships, Vanderbilt turned his sights to the railroad and had the beautiful, Beaux- Arts station built using sumptuous materials like Tennessee and Botticino marble, brass, opal, and Guastavino tile. Though the famous landmark may seem well-trod by now, these 11 secrets might surprise you.

FANTASIA BODON

There’s an old parenting tip that advises catching a child doing something good, instead of bad. It’s based on the premise of using positive reinforcement to change behavior, versus ruling by fear and negativity. Hiring can be like that too. Today, in the world of talent acquisition and competition for attracting and retaining the best talent, it seems that with the growing use of tools such as personality assessments, psychological tests, and background and credit checks, many hospitality organizations hunting for talent might be screening OUT candidates rather than screening IN potential hires. To best grow your talent pool – consider ways you can expand it, rather than narrow it and always stay in the market for great talent who can grow and support your team, whether there is a current opening or not. At the time of this writing, the Bureau of Labor has stated that that the leisure and hospitality professions are recovering from the outsized losses that occurred during the pandemic. That’s great news and is good reason to think about your current hiring process and why you should use some, if any, of today’s popular pre-employment tools. This is a warning to not over-complicate your process. Let’s take a step back and consider what and why we hire. The hiring process should be a direct reflection of your CULTURE, which is the basis for why you hire, what you hire and how you hire. Who are you targeting? Do you have some individuals who really stand out? Have you thought about

Fantasia Bodon cooks up a storm at the nationally famed Breakers resort in Palm Beach Florida. Fantasia does double duty as she attends Johnson and Wales University, and also works cooking at the resort. She has wanted to be a Chef, even as a child, it was her dream to become a Chef. Fantasia is well on her way, and we will check in with her periodically, to see she is progressing with her dream career.

hospitality news / January/February P 32

STAFFING CHALLENGES BECOMING MORE CHALLENGING

Keeping Your Doors (and Mind) Open to Future Hires By Jeanine Banks, CSP, Executive Vice President, Lloyd Staffing

your best people – what traits do they have in common? Talk to them about what they feel your organization can offer to future hires – encourage them to be Talent Pipeline Ambassadors…even reward (bonus) their referrals. Your management and service team often knows best what personality and skill requirements make up your best hires, become valued tenured employees and who will thrive in your environment ensuring your quality standards and making your clientele feel valued, appreciated and welcomed. Many hospitality leaders agree that the resume is not their number one factor in the selection process. The actual interview, personality, passion for the industry and the gut feel are often the top responses for determining a hire. Sometimes going with your gut is the best pre-employment tool. Focusing on what your organization’s culture is all about will lead you to screening IN candidates that will enhance your culture through their experience, skill set or beliefs. Once you have defined this step then the tools used today can be used as a layer of protection or comfort to compliment your hiring decision, instead of possibly shutting the door on some very significant contributors to your organization. About the author: Jeanine Banks, EVP of Lloyd Staffing, is a recognized industry leader with a deep understanding of recruitment solutions & innovative strategies for talent acquisition, workforce management and technology services. Lloyd Staffing is a national recruitment and search firm with more than 50 years of proven success. The firm has specialty practices ranging from accounting and finance to technology to supply chain and more. Jeanine may be reached at JLBanks@LloydStaffing.com or connect with her on LinkedIn.

January/February P 33

NAFEM #1475

Pan Pizza. Legendary Traditions.

Whether Detroit, Sicilian or your style, you need the right pan to deliver on a masterpiece. Lloydpans.com is your solution.

lloydpans.com COME VISIT US AT BOOTH 1823

HOSPITALITY WHERE IT COUNTS

Read this beautiful story on page ??

INNOVATIVE SERVICE

HOSPITALITY NEWS

VISIT US AT BOOTH 1732

FEATURED IN UPCOMING JANUARY EDITION OF

HOTEL, DINING, & INSTITUTIONAL FOODSERVICE TRENDS

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the past few years, manufacturers, service providers and foodservice operators dug deep to tap into a level of resilience and resourcefulness we haven’t seen in quite some time. Customers shared need, whether it be due to supply chain constraints, labor challenges

The front of the house is the stage and platform in which culinary and hospitality professionals are privileged and tasked with serving delicious, beautiful and safe food to their guests. Exhibition cooking, counters and activation stations can serve as both a ‘jewelry box’ and conduit for nourishment, while elevating the entire guest experience. Ultimately, its function is as much about the utility as it is the experiential value. And in Gilbert’s functional role and the experiential value of engaging with her, along with the team at BSI, many would agree that there’s a level of focus, care and attention that truly raises the bar, no matter the venue. Circling back to mentorship and advocacy, Gilbert has held a plethora of volunteer leadership roles within key membership and trade associations, supporting operators within the foodservice and hospitality marketplace. She just completed her term as Industry Advisory Board Chair for the Association for Healthcare Foodservice, while currently serving on FCSI’s Allied Advisory Board and SHFM’s Industry Advisory Board.

Most recently, she was elected to the esteemed NAFEM Board of Directors, all ‘firsts’ for BSI and Gilbert. In late 2022, she was also a recipient of the Foodservice Equipment Distributors Association (FEDA) Gold Award as an Accomplished Young Industry Leader.

But for Stephanie, it isn’t about coveted Board roles, or gaining recognition. What she cares about, above all

with the mass exodus from our field of work, or sheer exhaustion. Through that, we were each able to witness and participate in a level of collaboration that collapsed the barrier between defining ourselves as customers and vendors. As evidenced by the recent NAFEM Show in Orlando, we all became one Industry, trying to figure out how to feed people with dignity, quality, safety and grace. As we move forward, we’re able to build upon that mindset to develop and offer products, solutions and innovations that are truly transformative for us all.

else, is serving as a steward of the Industry and improving the workplace, resources and wellbeing of foodservice operators and their teams, through the solutions she and her teams provide. To this end, she is also steadfast in her commitment to encourage engagement at all levels of association involvement, both for BSI team members, along with colleagues Industry-wide. She is often a go-to resource for how to get more involved and make a difference. On where the market is headed, Gilbert shares, ‘I’m not sure there’s been a more invigorating, exciting time to be in our Industry. Having navigated

NAFEM MEMBERS ELECT STEPHANIE GILBERT TO BOARD OF DIRECTORS BSI and Food Service Holdings is pleased to announce that Stephanie Gilbert, Executive Vice President, Corporate Growth Strategy, has been elected to a three-year term on the NAFEM (National Association of Foodservice Equipment Manufacturers) Board of Directors.

hospitality news / January/February P 40

INK-FREE PRINTERS!

Change The Way You Label! GoOps helps ensure food safety, reduce waste, and enhance the consumer experience. It integrates a full suite of kitchen management applications into one cohesive system that facilitates a wide range of tasks including food labeling, employee training, and nutritional calculations. is solution will save your operation time, increase efficiency, and provide substantial cost savings! Features Downloadable app for iPad or Android tablet Cloud hosting assures data is up-to-date across the brand

Online portal for centralized management Pair up to 6 small Bluetooth label printers

www.medvantage.org success@medvantage.org (201) 587-9100

Beth Torin, Chief Operating Officer

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

Bis exerae s i t a t i n r e p t i n t delestium s i m u s .

BETH TORIN, RD, MA

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

April 26, 2023 Critical Issues Conference Ronald Reagan Building and International Trade Center 1300 Pennsylvania Avenue NW, Wasington, DC

How BCB Can Help You Achieve and Maintain an “A” Grade: Comprehensive mock inspections by former DOHMH inspectors Full inspection reports with corrective action plans • Review history to ensure that violations are corrected and not repeated • Design food safety programs that incorporate regulatory requirements into your food safety culture • Protect you from unnecessary violations , poor grades and high fines • Provide tools for management and staff accountability • Preparing and submitting HACCP Plans

• Representation at Office of Administrative Tribunal • Opening assistance including pre-permit walk-through

• Monthly services to ensure that you achieve and maintain an A Grade • Comprehensive mock inspections by former DOHMH inspectors • Monitor new regulations and assist with implementation and training for staff and managers as needed • Individualized policies and procedures • Review fire and building code compliancy The interesting story as to the origin of “Better Call Beth” For years we watched the restaurant industry have very few options when it came to consulting services . Consultants who were ex enforcement , ex construction workers and terminated food inspectors provided services that were not really helping solve the challenges that restaurants faced with food safety . Consultants would come in, leave, write a report and send a bill, while never resolving the root problems or making the changes in culture . I

was at my attorneys, Helbraun and Levey , complaining about this , and their answer was “we need to let the industry know that they had better call beth !!”

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contact: http://mromero@hqtrs.com

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115 years old Japanese Grocery Store in Manhattan

Katagiri Japanese Grocery Store has been on a busy street in midtown east Manhattan at 224 East 59 th street for more than 100 years. Katagiri Japanese Grocery Store has been on a busy street in midtown east Manhattan at 224 East 59th street for more than 100 years.

Chihiro and Yoshio Katagiri, two immigrant brothers from Japan started a delivery business in 1903 and later they opened Katagiri Japanese Grocery Store in 1907. Back then 59th street and surrounding area was full of international food markets such as Fish Market, French Grocery Market, Coffee and tea company and so on. Now, 59th street is called a decorative street because of the D&D building and many other interior related stores but a way before these stores opened, the street was full of interesting food markets,but now we are the only food market still surviving on the street. New York’s nature of immigrants and food culture has been full of support for keeping this tiny Japanese market alive ever since two Japanese brothers opened the store back in 1907. Katagiri family had managed this store for three generations and the business was passed on to another Japanese family who owns a Japanese food and goods import export company called Central Trading Co. With Katagiri family’s will, Central trading company promised to save their name for the store and now it has been under KC Central Trading Co., Ltd.(Kamei Group) And we have been keeping the promise and expand- ing Katagiri Japanese Grocery Store. New store is located on East 41st street between Lexington and Park Avenue. The store has always been managed by a Japanese family. We have been serving authentic Japanese grocer- ies and goods in New York City. The love for food, dedication for Japanese food has stayed the same since two brothers opened the store more than 100 years ago. Just like we have been loving authentic Japanese food, New Yorkers grow their love to Japanese food as well.

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Japanese food has been changing, so to universal food cultures. Sushi is now an international food you can eat in many countries in the world. “We witnessed a big change” said Mr. Hara: the oldest member at Katagiri who started working at the store in the early 80’s. Mr. Hara is a fishmonger. He has been introducing the fish and raw fish culture through providing the fish at the store. “Not many people liked or bought raw fish in the store

back then. So we tried to sell whole fish for both grilling and cooking.” Now we sell sashimi grade fish mostly at the store. But the fundamentals of Japanese food never changed in our store. We celebrate the season with the food. Japan has four distinct seasons: spring, summer, autumn and winter. We cele- brate each season with seasonal food. Simple but the fun and cheerful seasonal traditions are still passing on. In Spring, we have cherry blossom tea and cookies or Japanese sweets for the festival or the cherry blossom viewing at the park. In Sum- mer, we have cold noodles to beat the hot weather. We have dango mochi Japanese sweets for moon watching in Autumn

harvest moon season. And hot pot and Sukiyaki,Shabushabu or the hot ramen noodle soup in the winter. Also we have special new year dishes for the New year celebration in January. We bring seasonal products at the store to let New Yorkers feel the joy of seasons. Pandemic made it clear that we bring joy to the table, since we couldn’t travel much with restriction. Many customers told us they enjoyed the food and they felt like they traveled to Japan. That’s the feeling we would love to offer. The love for Japanese food, small happiness on the table. I hope we

pass on the joy to many New Yorkers for many more years to come! Written by Masami Inoue Store manager at Katagiri 59th street store

Restaurant operators consistently rank employee recruitment and retention as a top challenge. At the National Restaurant Association Educational Foundation’s Restaurant & Hospitality Leadership Center, we know that equipping people with training and career guidance is how we create a more skilled workforce. Our nationally accredited training program gives employers the tools to develop and retain their best employees. Together, we’re helping to find tomorrow’s food leaders, elevate them along the path to a successful career and raise standards across our industry

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FOR IMMEDIATE RELEASE: Aavgo 1-877-832-2846 aavgo.com sales@aavgo.com or info@aavgo.com

INNTECH MANAGEMENT SELECTS AAVGO’S VIRTUAL FRONT DESK Aavgo and Inntech Partnership Will Offer Guests a Superior Digital Experience

San Mateo, CA, December 2022: Inntech Management, a leader in hotel management, has selected Aavgo to implement its Aavgo360 Platform and Virtual Front Desk that ensures a superior digital experience for all hotel guests. Aavgo’s 360 Platform and Virtual Front Desk provides hotels with an end-to-end solution that streamlines operational efficiency and enhances the guest experience. Aavgo’s platform provides Inntech Management a contactless check-in and check-out process, a virtual agent that can check-in guests via a front desk kiosk, answer calls, and inform guests about on-site amenities and relevant information. Communicate with guests to better understand their individual needs, take reservations over the phone, and run night-audit. Also included is a hotel guests app, hotel staff app, and operations optimization software. The platform gives hotel guests access to the hotel digital guest directory, including mobile check-in, mobile key, automated email & text message, plus a whole lot more. Inntech Management has deployed the Aavgo360 Platform and Virtual Front Desk at various facilities. Inntech Management has a portfolio of 6 properties including locations throughout Arizona. The Aavgo360 Platform and Virtual Front Desk implementations includes:

• Southwest Inn • Arroyo Pinion • Greentree Inn

• Country Inn & Suites (not installed yet) • Dreamcatcher Inn (not installed yet)

Inntech Management is innovative hospitality business that focuses on people, processes and products. Since its inception in 2002, Inntech Management grown to include properties throughout the American Southwest and creates great experiences for our staff and customers. “Technology allows the “little guy” to do what the “big brand guy” has always been doing. The future of hospitality is in the more intentionally curated properties opened by the smaller business owners and not the big corporations,” said Neil Shah, President of Inntech Management.

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

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

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