HOTEL, DINING, & INSTITUTIONAL FOODSERVICE TRENDS
and those that support the industry each and every day
JANUARY 2023 VOL 3, ISSUE 1 MARCH 2023 VOL 2, ISSUE 3
KIMBERLY BROCK BROWN ACF PRESIDENT SHARON ELIATAMBY SHFM PRESIDENT
STEPHANIE GILBERT E.V.P. BSI HOLDINGS CHELSEA STUCK CRAEVE PRESIDENT
MOST EXCITING RESTAURANT OF THE MONTH CHOSEN BY HOSPITALITYNEWS TRAVELING TEAM
SHARON ELIATAMBY SHFM PRESIDENT
TALKS ABOUT DIVERSITY IN HOSPITALITY AND A PANELIST AT THE UPCOMING WOMAN
IN HOSPITALITY CONFERFENCE
SENIOR PROJECT MANAGER WORLD BANK GROUP
ASSOCIATION NEWS ASSOCIATION PAGE SHFM PAGE 2E ACF NATIONAL PAGE 3 ACF NY PAGE 8 ACF-LI PAGE 13 AHF NATIONAL PAGE 26 IFBTA PAGE 24 NRA NY PAGE 69 NRA NATIONAL PAGE 72 MATT PAGE 79 STARCHEFS PAGE 16 HANYC PAGE 44 CFESA PAGE 53 WFF PAGE 20 FBA page 30 IFMA
ON THE INSIDE CALENDAR OF EENTS EQUIPMENT SPOTLIGHT
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CHEF SPOTLIGHT DAVID PODCAST
CHEF CHOLO PODCAST SHFM RISING STAR PGM
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6 08 SHARON ELIATAMBY SHFM PRESIDENT
JEANINE BANKS
MARILYN SHERMAN
BETH TOBIN
CHELSEA STUCK CRAEVE PRESIDENT
CHRIS SCARDELL JOHN DOHERTY OWEN MOORE
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FROM THE PUBLISHER As we are on the last leg of the first quarter of 2023, we are able to see some light at the end of the tunnel. Although lingering signs of the pandemic, we are pretty much past it. THE DECISIONS WE MAKE NOW, WILL DICTATE THE FUTURE The pandemic left us somewhat scared, no one can deny that, and how we address them will determine how quickly or slowly we totally recover How we handle rebuilding staff, how we treat our staff as retention is one of the key components of success, and lastly how we market our products and service, all will impact our future success in the businesses we run. HOSPITALITY NEWS will feature articles referencing some of the best practices for success, for whichever segement fo the vast hospitality and foodservice market you are in. As always, we look forard to hearing from our readers, as to what they would like to see in our publication and newsletters.
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JEANINE BANKS EXEC. VP LLOYDS STAFFING
MARILYN SHERMAN KEYNOTE SPEAKER
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Eddie Daniels Publisher
BETH TORIN RD, MA, FOUNDER OF “BETTER CALL BETH”
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SHFM MEMBERS ONLY
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Check out our full list of Award Winners below or visit www.starchefs.com/risingstars for more information.
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
Aaron Weiss Jay Pattnger Account Executives Martin Daniels Carol Terracciano Vicki Eisenpresser Graphics Director Ariel Coello Social Media Manager Isabella Thompson Editing and Proofing Sara Schreiber Scullin Lauren Swantko
New York is our hometown—and after a tough few years, it’s starting to feel like the city we once knew and loved. In a city that’s constantly pushing the envelope, we are happy to see our friends and neighbors rise up and remember why they do what they do. RISING STARS RESTAURANT WEEK To celebrate the Award winners, StarChefs is excited to host our Rising Stars Restaurant Week from Wednesday, March 1 through Wednesday, March 15. For two weeks only, experience the signature dishes, desserts, pastries, drinks, and pairings that wowed the StarChefs editorial team. With $100 restaurant gift cards up for grabs, you don’t want to miss your chance to win! Order any of the featured dishes or drinks and share an Instagram story or post to enter. You must tag @StarChefs and #StarChefsRisingStars to be considered. Read more about StarChefs on page ??????????
HOSPITALITY NEWS Created by Media Magic, Inc. 245 Newtown Rd, Plainview NY 11378 hospitalitynewny.com (833) 500-6397
SHARON ELIATAMBY, A HOSPITALITY GURU Sharon Eliatamby is a seasoned professional with over 25 years of well-developed knowledge and experience in the hospitality industry. Sharon is a graduate of Johnson and Wales University and is currently working at the World Bank Group (WBG) as the Senior Project Manager overseeing the Food and Catering services as well as the conference center at the World Bank office in Paris.
Before joining WBG, Sharon was the Director of Food and Beverage at the Ronald Reagan International Trade Center. As a dynamic motivator and proven role model, Sharon currently is the President of Society for Hospitality and Foodservice Management ( SHFM ). She served as Chair on the advisory council for the International Food Manufacturers Association ( IFMA ) and more specifically on their Business and Industry (B&I) for Food Services. Sharon is also on the SHFM board and a committee member for Diversity & Inclusion Council as well as the local chapter planning committee in Washington, D.C..
SHARON ELIATAMBY SENIOR PROJECT MANAGER WORLD BANK GROUP
Join us on International Women’s Day for this inaugural event! March 8, 2023 Women In Hospitality Logo | 8:30 a.m. – 5:00 p.m. HK Hall (605 W 48th St, New York, NY 10036) Member: $99.00 | Non-Member: $149.00 Registration includes breakfast, lunch, and happy hour. We’ll explore the experiences of women in our industry, while offering tools for success and opportunities to make valuable connections. Attendees can expect authentic conversations, empowering education, and meaningful discussion – along with cocktails and networking to end the day.
REGISTER NOW
hospitality news / March P 6
SHOP
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STEPHANIE GILBERT, TALKS ABOUT HER HER NAFEM EXPERIENCE
huctusque cae firtem intri paribus ulviti inum iur. Serim verviustra? Quo conste cae publicaeque qui cur, qua nihilic iptimeis; nortesse quam for quam quod inum iam tere pere fure pra? quamperit? Vis res! Simus rem huciam et; halicaec tus nocrios vis bonsus bonsu se veris ca; Catil halica; etiliciis. Nestari teri clessimius sigiliis consusquium nonteme nocut vesce none tam cruretium num privit. Vatquemquam vir peri, Pati, quemoverum murnihilica nost viu con in sis hum, duciam nonsuam nox noca L. Iptiaec ontri, esit, quo aut dit, quam acivideatqui patuit graeque iam sili tem derisse natus, neribem quonsigna consilne nonsulem condiem qua morario, nos hosta pulocul consupplium patorenihil hos, nostro tratus, patimo peropubli fue ante fur aci furo horei pest auctum intertiliam. Linemen atiliamque con tanum sesteris vita mo inata, conlocc iissidissa vis caedo, nulis. Rit. Benir postrem iam ponlost runtiem timperv idicem intis. Mactodi endemnit, que inatque int. Odierenam, Patuam inum hocut fuiusce porares vic ingula ture publiciptiae cum actea tatribe ndicatuit. Habit, omnem is. Nihilicat, consi sendium am occit, ut L. Satatium noravem poterem hucitiam hae nonsi furs bonfite am in virma, que quam, spio, nos cem ia demussus ad sulinesit; Catum in te es halicul torbis. Vivendio es consimili pulto ma, que in Itat, mora in nox nos in diissim antrit
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Signonsu sperbem pra, Palici sumus ex nonsuloctus accit Catus, pos condium me nosteridem interris rei sent. Obsedeli puliu vem dessinatquam macto Catus locredit. Obunt. Catabem siliem iam nossatu etiam fur. Mus ca inati senaterisquo peri pubi invehent. Si fac tus cons sul crem a nos, ocus. Opionsissa consina, Patquam atatilibunum in Etrem adducie natquamque consult ussendam ocut inatis. Rici sit; hebus ex nest vit, serunissus vis. C. Quo hica pecres! Senis, siliis facto non rei conlos in tatis. Es, C. Catusse clesidelum. Piont? Ta, vicam. Serra retiortus bonloc, noximultor alabus co ve, unte probsenit, tus, qua vit oc, que terunte, suppl. etissigil tesimum niquemus. Ximus nos ium sultude liciam sa L. Ad intereb aturnihil hos, se potimil STEPHANIE GILBERT Executive VP Corp Growth
New England Food Show The region’s largest restaurant and Foodservice Show Date: 4/2/2023 - 4/4/2023 Venue: Boston Convention and Exhibition Center, United States
COVERING HOSPITALITY AND FOODSERVICE NEWS FROM COAST TO COAST
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Outdoor Dining Could Become in NYC Seasonal Under New City Council Proposal
Many New York City restaurateurs will agree that outdoor dining was a lifeline during the pandemic, and efforts to do away with it in the city have mostly failed.
Now there are signs that it could be going away — but not for good.
On a wet and wintry February day Tuesday, thousands of outdoor dining sheds sat empty. That underlines the new push to remove the structures, at least until better weather, as there have been complaints that the dining areas are too empty, too often in the cold-weather months. NBC New York has learned that city lawmakers are finalizing a deal to make the outdoor sheds, which sprang up in 2020 amid the height of the COVID pandemic, a seasonal thing. Andrew Rigie of the NYC Hospitality Alliance, which represents 24,000 restaurants in the five boroughs, said that dismantling and rebuilding the structures would come at a cost to the restaurants — which may prove to be “prohibitive.”
Before the pandemic, 1,400 restaurants in the city had outdoor permits. Now it’s up to 13,000. And until now, the dining sheds had been a free as part of a COVID emergency plan.
But the new bill will charge restaurants for each permit.
“We need to cap the fees so it’s not cost prohibitive,” Rigie said.
In summer 2022, Mayor Eric Adams took a sledgehammer to an abandoned shed amid complaints they had become havens for vermin. Some diners think cleanliness should be the threshold for keeping their street permit. “Keep them all year round if clean and safe from rats,” said Tanya Andersen. There are questions that remain regarding the bill, like how much permits would cost, how many would be granted and what the dates are for a new seasonal policy. That all still has yet to be ironed out. Council Member Marjorie Velázquez, the city lawmaker who sponsored the seasonal bill and the chair of the consumer and worker protection committee, said that “I look forward to our businesses benefiting from a carefully curated plan once rolled out.” No one from the mayor’s office or City Council would indicate on camera what sensitive details still had to be worked out.
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The Singer Legacy A partnership with Singer Equipment Company means tailored service and unmatched solutions for foodservice businesses of all sizes. For over 100 years, our team has delivered their passion for service combined with deep industry knowledge – a winning combination for our customers.
The Singer Equipment family of responsible, knowledgeable, and friendly professionals is focused on the unique needs of each customer. Wherever you are, whatever your sector, we are prepared to offer personalized, end-to-end solutions to meet the individual demands of your operation. Our experienced Contract Design and Build team efficiently executes projects nationwide and boasts 18 market-specific teams spanning the industry. You will find dedication across our company. The Singer fleet, based on the East Coast, is committed to reliable delivery for our customers. Our logistics and operations teams share that focus, emphasizing integrity, honesty, and timely communication as they support our sales force and customers. From custom commercial kitchen design and construction to one-stop wholesale supply management, Singer Equipment Company delivers on your every need with specialized expertise, responsive support and a history of success across the foodservice industry.
We’re Your All-in-One Solution for Foodservice Equipment and Supply Distribution, and Commercial Kitchen Design and Installation Singer | Kittredge provides the best solutions for your business, guiding you through the entire process of creating or updating your kitchen. We are the largest food service equipment and supply dealer in New England with teams based in Massachusetts, New Hampshire, Vermont, and Western NY. Our integrated approach to design, distribution, logistics, and service ensures constant customer support from concept through delivery, and beyond.
Singer Equipment Co. has expanded its reach into New England with the acquisition of Kittredge Equipment Co., a foodservice equipment and supplies dealership headquartered in Agawam, Mass. Founded in 1921 and owned and operated by Wendy Webber, Kittredge now will operate under the name Singer Kittredge.
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CLICK HERE FOR MORE INFORMATION
https://www.newenglandfoodshow.com
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BOOTH 434 & 205
BOOTH 637
INNOVATIVE EXHIBITORS
BOOTH 512
Sherman’s Steps to the Front-Row
HOW KEYNOTING FOR HOSPITALITY PROFESSIONALS MADE MY CAREER AND WHAT YOU CAN LEARN AND APPLY TO YOURS
By Marilyn Sherman, CSP, CPAE My longevity in speaking in the hospitality industry came almost by accident – literally! In 2005, I had already been speaking professionally for 13 years and a consultant at the time suggested I go through an association directory and start making calls to solicit speaking engagements. One of those associations was the Women’s Foodservice Forum. I was directed to fill out a call for proposal on their website and they hired me for two breakout sessions at their annual leadership conference. This would be one of my first introductions to the hospitality/foodservice industry. A week before the conference, a fellow speaker posted a message that her son had an accident and she needed to be with him, and unfortunately had to cancel her appearance at WFF. After checking in with her, I
decided to reach out to the meeting planner and offer to cover for her, since I was already going to be there. The meeting planner was elated that I reached out and asked me; “What else do you have to speak on besides Whose Comfort Zone Are You In?” which was the topic I was known for at that time. I gave her an outline of my new concept around living and leading from the front-row, based on my newest book “Why Settle for the balcony? How to get a Front-Row Seat in Life.” Shortly after receiving my outline, she hired me to take over one of the spots of my colleague. The result was literally life changing. I immediately fell in love. Finally, I found an industry that got my sense of humor and at the same time was thirsty for motivation and inspiration in their hospitality and foodservice roles. My friends speaking slot was the day before mine. So, too stepped in and did my program much to the surprise of some of the people expecting another speaker. They loved it! In fact, I was told later that my session was the buzz of the conference that night. As a result, when it came to my scheduled appearance the next day, it was standing room only! The room had been set for 400 people, and because of the word of mouth the night before, there were about 600 people who showed up! It was at this event that I connected with amazing, dedicated, and motivated leaders in this wonderful industry. I collected business cards and immediately followed up with personalized notes and surprised some folks by sending them copies of my books. And, as a result, I was invited to speak at SFM, HFM (remember when they were separate?) NACUFS, and a host of food distributors, manufacturers, and restaurants. Not only did these speaking opportunities help me build my business exponentially, but I met extraordinary people who to this day, I’ve stayed in touch with. In fact, when my husband (my beloved Frenchie) was diagnosed with cancer two years ago, he was inundated with cards and gifts. This outreach of love and support came mostly from hospitality and foodservice pros. No less than 5 past chairs of WFF send personalized cards to him. I will be forever grateful for the opportunities that have come and will continue
to come from what started out as an accident and is now a big part of my business. Three things you can apply to your career:
1. Be of service. I didn’t know my friend was going to have to cancel her appearance at this conference. I immediately thought that at the last minute, the meeting planner had to be scrambling. It’s stressful enough running a conference, but last-minute cancellations from a speaker adds compounded pressure to an already stressful situation. I offered to cover for that speaker, and it was one less thing she needed to worry about. 2. Hit it out of the park! Yes. Do your job so well that people talk about you. Word of mouth advertising is the best referral source around. Think about what you can do extra special to make your product or service buzz worthy. It will pay off in dividends in ways you can’t imagine. 3. Show your gratitude. Think of the last time you received a hand-written thank you card or special gift. I bet it felt good. I sincerely was so grateful to have had such a great time and I wanted to express that gratitude with hand-written notes and gifts. I wanted to convey my gratitude for the collective hug-like feeling I had as they welcomed me into their conference, industry, and lives. By the way, I wasn’t selling anything when I reached out in gratitude. But, it turned into deeper relationships and spin-off speaking opportunities. I’m still reaping the rewards from that event. After that first year of speaking for WFF, they invited me back for the next 12 years. That forced me to develop more material relevant to hospitality and foodservice. I even did a 12-city tour with them when they took their leadership conference on the road. I’m super psyched to return for their 2023 Leadership Development conference. It will be like visiting old friends. What was the turning point in your career in hospitality? Was there a defining moment for you when you discovered you were in the right industry? I’d love to hear about it. Shoot me an email at marilyn@marilynsherman.com. Marilyn Sherman is a Hall of Fame Business speaker who inspires audiences of all industries to improve morale, productivity and reduce stress through inspiring, content-filled programs. However, her favorite industry is Hospitality and Foodservice! For free access to her Front-Row Friday video series, go to www.MarilynSherman.com.
Stay up-to-date in a swiftly evolving industry with all the benefits New England Food Show provides. From education, technology and workforce development to culinary trends and more, we’ll help you sharpen your competitive edge.
CFESA: THE EARLY YEARS
In 1963, the Commercial Food Equipment Service Agencies of America (CFESA) was headquartered in Detroit, Michigan. The first meeting of CFESA’s Board of Directors was held on May 18, 1963, at the Tides Inn Motel, Chicago, Illinois. The association accepted William Eichenauer and Pete Di Pirro as the first new members and designated them as charter members along with incorporator status. The incorporators were: Philip Schoenberger, President; Jackson Hudgins, First Vice President; Elmer Schultz, Second Vice President; Ruth Lippert, Secretary; Spark Dixon, Treasurer; Peter Di Pirro, Vice President of Region 1; Otto McComb, Vice President of Region 2; Norman Blake, Vice President of Region 3; Michael Brino, Vice President of Region 4; Denton Lintz; along with other incorporators John Shea, Rudolph Dauber and Benjamin Hibbel. The meetings were held on a quarterly basis. The association set the initial dues structure at $100.00 per member and by the end of 1963 CFESA had 22 members.
CFESA’s very first members were: Ruth Lippert, Lippert Electric Company; Otto McComb, Mid- West Appliance Service; Jack Hudgins, Old Dominion Services; Elmer Schultz, Elmer Schultz, Inc.; Philip Schoenberger, Utilities Maintenance Service; J.E. Whitley, Whitley Electric Service; Douglas Winning, Winning Sheet Metal; John Campbell, Campbell Appliance Company; Robert Hamers, Commercial Kitchen Repair Company; George Racklyeft, E&G; Refrigeration; John Shea, Ace Service Company; Nathan Uretsky, Acme American Repairs, Inc; Thomas Lawrence, American Kitchen Machine Company; Rudy Daubers, Carl W. Daubers and Sons; Pete De Pirro, Pete De Pirro Company; William Eichenauer, Eichenauer Electric Service; Denton Lintz, Electric Repair Company; Norman Blake, Electric Motor Repair; John O’Shaughnessy, Equipment Service Company; Benjamin Hibble; Hibble Electric Services, Inc; Spark Dixon, K&D; Service Company; and Joseph Scheck, Kaemmerlen Electric Company.
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In 1963, the National Appliance Service Association (NASA) proposed a merger with CFESA. However, after further review CFESA members decided they would maintain their autonomy and advised NASA of this decision. NASA introduced this proposal again in 1968, with the same results. The first trade show that CFESA participated in was the New York Hotel and Motel Show (NYH&MS); in November 1963. The booth space was complimentary and was manned by the Board of Directors in 2-3 hour shifts. In November 1964, the Board of Directors abandoned quarterly meetings and adopted a bi-annual meeting format. CFESA held meetings in May in conjunction with the National Restaurant Association (NRA) convention and in November in conjunction with the New York Hotel & Motel Show, in Chicago and New York respectively. At this meeting,
CLICK ON THE ABOVE FOR MORE CONFERENCE INFORMATION
Board Members discussed a “training program for maintenance mechanics for commercial food equipment” and agreed to research this project. It was at this meeting, that Board Members introduced warranty report forms for CFESA members. At the May 1970 meeting, Board Members selected Marvin Lurie as the Association’s Executive Director. Until this time, CFESA had no Executive Director. The Board of Directors and voting members guided the organization through its early years.
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https://www.hssstaffing.com/
Powering Hospitality Quality Our 12,000+ employees serve in hotels, resorts, and casinos, including more Four & Five Diamond properties than any other hospitality services provider. click here for more information
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Powered by Back of House, which provides independent restaurant operators with the tech solutions and knowledge they need to thrive, So You Want To Run A Restaurant features candid conversations with leading restaurant innovators about their triumphs and trials in the industry, what they’ve learned along the way, and where they see things going next.
Listen below or wherever you get your podcasts!
hospitality news / March P 22
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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.
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New England Food Show The region’s largest restaurant and Foodservice Show Date: 4/2/2023 - 4/4/2023 Venue: Boston Convention and Exhibition Center, United States
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COVERING HOSPITALITY AND FOODSERVICE NEWS FROM COAST TO COAST
CHELSEA RAE STUCK PRESIDENT
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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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New York State’s food and beverage industry is coming together for a Long Island event you won’t want to miss. Growth of the Urban Foodscape is where NYS food and beverage companies will connect with public, private, and university resources that can help them grow. As an attendee at this half-day event, you will:
• Discover funding opportunities • Talk to technical resources • Meet with suppliers • Hear from industry experts • Find potential distribution channels
• Connect with buyers • Network with peers
PARTNERS
hospitality news / March P 28
About F&B@Sea
Why Here, Why Now? As passenger bookings exceed 2019 levels and vessel supply chains grow increasingly complex, cruise lines are hungrier than ever for partners who can meet their unique needs and keep pace with the market’s meteoric growth. F&B@Sea is a direct response to the demand for a South Florida-based gathering of cruise lines with innovative suppliers at the intersection of F&B, entertainment and sustainability. All of F&B, from Soup to Nuts Developed in close collaboration with cruise lines, suppliers, associations and culinary leaders across cruise and hospitality, F&B@Sea brings to life the holistic cruise drinking and dining experience in an immersive setting designed to delight the senses – all just minutes away from Seatrade Cruise Global. Tell Me More Abundant with savoury samples and hand-crafted cocktails, this 2-day celebration will place attendees in the passenger POV as they navigate a thriving marketplace of curated vendors, witness thrilling live demos from
https://www.seatradecruisefnb.com
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WHERE HAVE ALL THE WORKERS GONE? An article in the February 3, 2023 Washington Post relays that “nearly 2 million hospitality and leisure jobs remain unfilled due to a deep, profound shift in the labor market.” It cites those roles that have become hardest to fill (casino dealers, security guards, waitstaff, bartenders and housekeepers) especially in hospitality hotspots such as Las Vegas and other vacation hubs. The lack of workers initially impacted workload, morale, and decreased customer satisfaction. Employers immediately shifted to reassigning current employees, training and mentoring new employees and re-building culture and brand. Here’s a few tips to step up your game for creative recruitment and some proven proactive strategies to attract, retain, and develop your workforce: • Offer Competitive Compensation and Benefits Packages This includes offering a competitive wage, paid time off, health insurance, and other benefits that employees value. • Career Development Opportunities Invest in training and development programs that help employees build new skills and advance their career. • Improve Working Conditions Consider your talent ecosystem and how it engages with the team. New offerings might include flexible schedules, safer and more comfortable working environments, enhanced employee break rooms and a focus on mental wellness and life balance to prevent burnout. • Employee Recognition and Engagement Implement employee recognition programs and encourage employee engagement through regular communication and feedback. Cash referral bonuses, reward perks such as online gift cards, technology devices and celebrate milestones. • Social Media and Testimonials Use platforms to promote the organization’s culture and spotlight individual employees. Offer a glimpse into your company culture and the overall work experience; what can someone expect if they join your team? • Update the Career Section of your Website While the focus of your web presence is on guests, don’t forget to convey your employer brand and what makes your organization a place people are proud to work for. Use videos that show diversity or an employee talking about their career growth with you. Provide an easy application that works on desktop and mobile. Use a program like Calendly to allow interested candidates to schedule an interview or set up a preview call.
Image used under license from Shutterstock.com
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About the Author Jeanine Banks is a recognized career strategist in the staffing and employment industry. She is part of the leadership team at Lloyd Staffing, a national recruitment and search firm with more than 50 years of expertise in
talent acquisition. She is a known as a workplace subject matter expert and speaks on topics such as employee engagement, workforce solutions and career empowerment. She may be reached at: JLBanks@LLoydStaffing.com
JOB OPPORTUNITIES
Sampling of current open searches available through Lloyd Staffing. If interested, send resume to Info@LloydStaffing.com with job id number/title in subject line. Lloyd also accepts resumes from candidates seeking new roles and supports employers in need of qualified talent.
#259452 - ACCOUNT EXECUTIVE Brooklyn, NY
#259326 QUALITY ASSURANCE MANAGER Nassau County, NY
Salary to $80K plus bonus incentive Firm is a NY Metro leader serving customers nationwide. Build relationships, nurture cold/warm selling; handle heavy outbound calls. Close sales & hit monthly, quarterly & annual quotas. Experience in Industrial Products/Services a plus. Minimum 5+ years in Sales. Proven producer. Oversee staff & systems for Quality Control. Maintain records relating to allergens, GMO's, Halal/Kosher certification. This client is a distributor of food ingredients, extracts & more. Prefer QA/QC candidate with experience in GMP setting such as food supplies or manufacturing. Compensation to $80K plus 401K with match, health insurance and other benefits. LLOYDSTAFFING.COM • Find Work/Find Talent • Email Resume: Info@LloydStaffing.com (include job id# & title)
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RECIPES
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GABRIELA MOURA CONTRIBUTING WRITER AUTHENTIC BRAZILIAN
ABOUT GABRIELA Gabriela, born in Brazil migrated to the US in ???? and gravitated to the event planning and hospitality indsutry. Still running her EVENT PLANNNG business, gabrielaevents, she makes to be the liason between Hospitality News and the hospitality and foodservice industry
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ALL ABOUT BRAZIL RESTAURANTS - TRAVEL DESTINATIONS - HOTELS
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VISIT US AT BOOTH 1732
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Welcome to the International Food and Beverage Technology Association The IFBTA is the place to network with your peers and leverage ideas to take your business and professional development to the next level. Whether you are an operator, supplier, consultant, member of the press, association representative, educator, or student, the IFBTA is the place where every voice counts and everyone has a seat at the table. Gather. Learn. Share. Providing you with the support and tools to collaborate, learn new methodologies and perspectives, share your insights with your peers, and inevitably succeed in your craft.
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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
Supplier Square Bob Kloeckner
SHFM is kicking off a new feature in our newsletter, the Supplier Square. We want to showcase the talent and knowledge of our supplier community. Our first feature is our current Industry Advisory Board (IAB) Chair and Senior Supplier on the SHFM Board of Directors, Bob Kloeckner with Vivreau. As our IAB Chair, what message would you like to give to our Supplier community about SHFM and the benefits of SHFM? There are many organizations and associations in the realm of the food and
Bob Kloeckner SVP Sales, Vivreau
hospitality world that offer great connections, educational content, and the ability to present your organization’s value proposition to prospective clients, but NONE holds a candle to the commitment and quality of interactions that SHFM brings to the table. This is directly related to the quality of our membership and their willingness to help connect each other in meaningful ways. A lot of members asked about the IAB and how to get nominated for the Industry Advisory Board, what advice would you give them? The Industry Advisory Board is comprised of a nominated group of supplier individuals from our SHFM community that offer a broad spectrum of knowledge and expertise to the larger SHFM community and SHFM Board of Directors. Our purpose is to ensure that our supplier voice is being heard and to provide industry insights to our clients and foodservice contractor membership groups. This is also inclusive of identifying new suppler member partners that have a unique perspective on the foodservice industry that would be of benefit to the SHFM community. Having said that, we only know about you and your organization if you choose to get involved. There are many ways to do so, so please do reach out to myself or the FSA staff to understand the unique opportunities our association offers. Our IAB not only represents our Supplier community but also plans our annual Hunger Games event, what do you say to those who haven’t yet participated in Hunger Games? The Hunger Games is one of the highlights of the SHFM national conference. The Hunger games (think of it as an adult version of a series of obstacle courses) is the BEST opportunity to network with peers and senior leaders alike from supplier, foodservice management, and client SHFM membership groups. The primary purpose of the Hunger Games is to provide a charitable monetary benefit to a vetted and selected local area relief group. We do this by raising funds from our membership to help support hunger relief in the community where our national conference is
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continued from previous page being held. Your sign-up fee (donation) when you play the games helps support these efforts. The by-product of being a part of this activity is not only the ability to make a difference in the lives of others, but also establish meaningful connections amongst your teammates in the industry. SHFM is about relationship building. For those new to SHFM, what advice would you give to get the most out of involvement with the Society? My advice would be to look to join a group within SHFM (membership, marketing, locals, various planning committees) that means something to you. If it feels like work, it’s likely not the right group for you. We all have areas of expertise and our ability to show value through our shared experience enriches our community as a whole. Once you are within the group that you feel works best for you and your schedule, engage with the leadership of that group. Ask for advice on how to make a meaningful impact to your group and also seek to understand other members who could benefit from what your organization offers. Keep in mind that if you are selling your organization hard to the membership you likely will not make much headway. Our community seeks solutions for their businesses, not a sales pitch. As a long-time SHFM member, what is your favorite memory of SHFM? There are many memories that come to mind in thinking of past virtual, local, CIC, golf outings, and National conferences for SHFM. Some that are appropriate for this newsletter and others that involve Russ Benson. Side note- if you do not know who that is- Russ is a wealth of knowledge for our community and he has held many different positions within our industry. Russ is a great person and gave me the opportunity to lead the SHFM Chicago local group. Find your Russ! Having said that, the Hunger Games likely takes the cake when it comes to MANY favorite memories. The one that stands out the most was the check presentation for the charitable funds that we were able to raise for Dana and our Hunger Games 2019 Charitable partner group Food Now. The sheer tears of joy that he expressed for the $25K impact that we were able to provide to his organization is something that stays with me and drives me to continue to give back to our great industry. Marilyn is a highly sought-after keynote speaker and author who is driven to
move her audiences out of their comfort zone and into the life that brings greater fulfillment. Her engaging and fun personality makes Marilyn the perfect choice even for audiences that are often hard to motivate. She does all of this because she loves people and wants to help them develop the skills and mindsets needed to succeed.
MARILYN SHERMAN KEYNOTE SPEAKER
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SUCCESSFUL HISTORY SPEAKING TO THE HOSPITALITY AND FOODSERVICE INDUSTRY
MARILYN SHERMAN KEYNOTE SPEAKER
• Foodservice Clients • American Society for Healthcare Food Service Administrators • ARAMARK – Complete Purchasing Services • Boston Market • Burger King • C.H.Guenther and Son, Inc. • Chartwells • Church’s Chicken • Brinker International • Chili’s Grill and Bar • Coca Cola North America • Compass Group • Concord Hospitality • Council of Hotel and Restaurant Trainers (CHART) • Cracker Barrel Old Country Store • Dean Foods • Del Taco
• Meriwether Godsey, Inc. • Mid-Atlantic Dairy Association • Montsano • National Association of College and University Foodservice managers • National Association of Healthcare Foodservice Management • National Restaurant Association • Performance Foodservice Lester • Pizza Expo • Pizza Hut, Inc. • Pizza, Pizza, Inc. • PRO-TEK • Restaurant Facilities Management Association • Rubio’s Restaurants, Inc. • SFM Women’s Council • Starbuck’s Coffee Company • Society of Foodservice Management • Sodexo • Sunny Fresh Foods • Sysco • U.S. Foodservice • White Castle • Women’s Foodservice Forum • WON – Women’s Operators Network McDonald’s • Yum! Brands
• Don Miller & Associates • Ecolab Women’s Group • Escambia School District Foodservice
• Fuddruckers • General Mills • Golden Corral • Gordon Food Service • IFMA • Kraft Foodservice • LSU Dining Services • McDonald’s
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Register Now for the SHFM Young Professionals Summit Meet other young professionals (39 and younger) from the workplace hospitality and amenities segment at SHFM’s Young Professionals Summit – the day before SHFM’s Critical Issues Conference! This year’s Summit will aim to provide its attendees with an opportunity to learn and apply new personal and professional growth strategies through industry insight and innovative networking. REGISTER NOW! Registration for Summit (Summit open to 39 years or younger)
How to Create an Allergen-Free Commercial Kitchen
As a foodservice provider, giving your customers peace of mind with allergen-related concerns should be a top-priority, especially if you offer an allergy-friendly menu. While it’s a part of your everyday job for many customers to have certain taste preferences of your dishes, an even bigger role to play is to ensure that you’re aware of certain allergies your customers may have. To avoid causing serious sickness—or even life-threatening consequences—there are a few things about food-related allergies that you should know.
restaurants and food establishments can work to reduce include: 1. Tree nut/peanut allergen 2. Fish/shellfish allergen 3. Wheat allergen/Celiac disease 4. Soy/Cow milk allergen 5. Sesame allergen 6. Egg allergen
Hubert can help with bridging the gaps between commercial kitchen knowledge of food allergies and having readily available allergen awareness supplies. To learn more about this topic, please click here .
A few types of food- related allergies that
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AHF-NJ CALENDAR OF EVENTS
EVENT
DATE LOCATION
NUTRITION FOCUSED PHYSICAL EXAM
MARCH 23 4:00 APRIL 19 3:00
ST. CLARE’S HOSP DENVILLE, NJ TD MARKETING EDISON NJ DATE AND VENUE TO BE ANNOUNCED DATE AND TIME TO BE ANNOUNCED DATE AND TIME TO BE DISCUSSED
TD MARKETING TOUR OF THEIR NEWLY DECORATED TEST KITCHEN
LET’S GET COOKING CULINARY COMPETITION
MAY
SERV SAFE CERTIFICATION
MAY
RECRUIT, RESPECT, AND RETAIN PANEL DISCUSSION SUMMER BARBECUE “LET’S HAVE FUN AND NETWORK
JUNE
DATE AND TIME TO BE DISCCUSSED DATE AND TIME TO BE DISCUSSED
PECINKA FERRI
ETHICS WEBINAR
ORLANDO FLORIDA
AHF ANNUAL CONFERENCE
AUGUST 7-9
UPCOMING TRENDS IN FOOD SERVICE
DATESNF TIME TO BE DISCUSSED DATE AND VENUE TO BE DISCUSSED
LET’S CELEBRATE HELATHCARE FOOD SERVICE WORKERS WEEK
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AHF-NY CALENDAR OF EVENTS
EVENT
DATE LOCATION
NUTRITION FOCUSED PHYSICAL EXAM
MARCH 23 4:00 APRIL 19 3:00
ST. CLARE’S HOSP DENVILLE, NJ TD MARKETING EDISON NJ DATE AND VENUE TO BE ANNOUNCED DATE AND TIME TO BE ANNOUNCED DATE AND TIME TO BE DISCUSSED
TD MARKETING TOUR OF THEIR NEWLY DECORATED TEST KITCHEN
LET’S GET COOKING CULINARY COMPETITION
MAY
SERV SAFE CERTIFICATION
MAY
RECRUIT, RESPECT, AND RETAIN PANEL DISCUSSION SUMMER BARBECUE “LET’S HAVE FUN AND NETWORK
JUNE
DATE AND TIME TO BE DISCCUSSED DATE AND TIME TO BE DISCUSSED
PECINKA FERRI
ETHICS WEBINAR
ORLANDO FLORIDA
AHF ANNUAL CONFERENCE
AUGUST 7-9
UPCOMING TRENDS IN FOOD SERVICE
DATESNF TIME TO BE DISCUSSED DATE AND VENUE TO BE DISCUSSED
LET’S CELEBRATE HELATHCARE FOOD SERVICE WORKERS WEEK
ANNUAL EDUCATION SYMPOSIUM NOVEMBER 16
VENUE TO BE DISCUSSED
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hospitality news / March P 50 For more information visit www.cmsnextech.com
CLICK HERE TO CONTACT OUR SALES DEPARTMENT WHAT WE DO SOLUTIONS
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RESOURCES
IF YOU ARE A VENDOR MEMBER OF THE HANNYC, AND HAVE AN INNOVATIVE SERVICE OR PRODUCT, WE CAN HELP PROMOTE IT DISCOUNTED SPACE AVAILABLE IN HOSPITALITY NEWS
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THE KEY TO NEW YORK CITY HOSPITALITY
MEMBERS ONLY
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 »
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February 23, 2023
Contact: Mary Mueller, 212-383-1388 For release: Immediately NEW YORK STATE COMPTROLLER DiNAPOLI STATEMENT ON THE MTA’S FEBRUARY FINANCIAL PLAN New York State Comptroller Thomas P. DiNapoli issued the following statement today on the Metropolitan Transportation Authority (MTA)’s February Financial Plan: “There is still a lack of clarity on how the MTA will close its $600 million deficit this year. The agency is depending on the state for new revenue to offset ridership loss and balance its budget through 2026, but this funding is not yet assured, and savings have not been identified. The MTA must hold up its end of the bargain and identify how it’s going to save $100 million this year, and more than $400 million annually to stay afloat and avoid impacts to services in the future. “Steps to generate and publicize savings through efficiencies, rather than cutting services, will likely take on added importance given the current fiscal environment. The MTA potentially faces lower-than-expected payroll mobility and real estate taxes, which could offset increased revenue from fares and tolls. Congestion pricing will also begin later than expected, hindering the MTA’s finances. “It’s clear the MTA will need all of its funding partners to step up due to its current financial situation; however, the authority must do its part to ensure any funds provided are maximized to increase ridership and enhance operations. Reliable and safe mass transit remains essential to New York City’s economic recovery.”
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Track state and local government spending at Open Book New York. Under State Comptroller DiNapoli’s open data initiative, search millions of state and local government financial records, track state contracts, and find commonly requested data.
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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
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