SKELETON MAY

VOLUME 2 x ISSUE 4 NATIONAL MONTHLY DISTRIBUTION

Who Who’s

MAY 2022

VOLUME 2 x ISSUE 2

ROBOTICS THE NEW FACE OF HOSPITALITY

MR. RATIONAL Simon Lohse PRESIDENT

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RATIONAL NORTH NORTH AMERICA

REDEFINES & REINVENTS “CUSTOMER SERVICE”

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“TOUCHLESS FOOD EXPERIENCE” THE PANDEMIC, ALTHOUGH IN ITS FINAL PHASE, LEAVES ITS MARK

ON THE INSIDE Association News Service Directory Employment Opportunities Calendar of Events

SEE EXHIBITOR LIST ON THE INSIDE

HOSPITALITY EXPOS REVIEWED NEW ENGLAND Restaurant & Food Show

Travel & Leisure Robotics 53 - 63

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iCombi Pro. iVario Pro. Do more with less.

They require less labor, space, and energy than conventional equipment because of their broad spectrum of cooking applications, ease-of-use

and intelligent functions. The results are delicious.

Going to NRA? Visit us at booth #4454.

rational-online.com

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A MESSAGE FROM OUR PUBLISHER

A s the Publisher of HOSPITALITY NEWS, it’s my responsibility to make sure each edition is populated with informa- tive, interesting and relevant news. To that end, I have a team of reporters searching for stories that will be helpful in making sure the readers are able to pick up information that will be helfpul th daily tasks. As the world slowly moves pas the pandemic and the focus switches back to business, deal with the residual challenges left us by the pandemic.

Such problems include the copromised supply chain, the challnege of filling open positions, the new posture of the working class, not so excited to return to work, and now record inflation. Technology has been booming in spite of it all and the presence of robotics has become more dominant, partially to fill the void of the needed workforce. For that reason I have built a section in this edition of robotics, and it’s quite interesting to see the advancements with them.

Eddie Daniels Publisher

CLICK FOR DETAILS - ACF NATIONAL - ACF REGIONAL - SHFM - BAKERS GUIL - HANYC - - AHF-NY - AHF-NJ - AHF NATIONAL - PARTRIDGE CLUB - - FBAA - MATT - NRA NATIONAL - NRA NY - HOSPITALITY NEWS MAGAZINE IS AFFILIATED AND ALIGNED WITH THE FOLLOWING ORGANIZATIONS

ED DANIELS PUBLISHER

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CLICK HERE TO VIEW THE EXHIBITOR LIST

ON THE INSIDE 8 12-13

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

5 Reasons People Stay Unemployed THE TRAVEL VIRTUOSO 8 CHALLENGES FACING RESTAURANTS AND HOW TO OVERCOME THEM Can Inflation be a Good Thing?

Publisher Ed Daniels

Editor-in-Chief Maria Medina Executive Assistant Caren Franklin Contributing Writers

Martin Daniels Eleni Finkelstein Linchi Kwok

Cole Mckisson Kim Bunn-Minsky Carol Terracciano

24 22 26

National Restaurant Association Show

Design/Creative Director André Garabedian Digital & Social Media Director Margarita Kilpatrick Social Media Specialist Emily Moletteri Lauren Swantko HOSPITALITY NEWS Created by Media Magic, Inc. 245 Newtown Rd., Plainview, NY 11083 HospitalityNewsNY.com (516) 376-6862 Margarita Kilpatrick Editing and Proofing

International Restaurant & Foodservice Show

Setup Any Ghost Kitchen with Middleby Marshall Wow! Ovens

ACF-LONG ISLAND AWARDS GALA

Gas Vs. Electric Conversations Heat Up

30 32

How Retailers Can Rival Restaurants For Delivery

ONDO FOOD LOCKER SYSTEM

INNOVATIVE CONCEPTS GO WILD

42-43

The Advantages of Partnering with the Bread Bakers Guild of America

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Hotels Launch Ad Campaign After Omicron Sinks Occupancy

50 SHFM RAMPS UP FOR THE ANNUAL CRITICAL ISSUES CONFERENCE

Ron Ehrhart, FSP and Industry Icon, Breaks Weight Lifting record

46-47

8-9 66

ACF-LONG ISLAND HOSTS GALA EVENT OF THE YEAR, A SUCCESS

A Fight For Equality

72 76 78

Service Directory

Employment Opportunities

8-9

Upcoming Events

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SIMON LOHSE TELLS IT, LIKE IT IS question & and answer session 1. What was, and is it that drove and continues to drive you to achieve senior positions in not just on but all compa- nies that engaged you? I am motivated by bringing success to an organisation. Through effective leadership I love to see and to help people recognise and achieve their potential. Identifying strategic challenges, setting and meeting strategic goals, growing the business in a sustainable way through teamwork and the development of mutually beneficial business partnerships is, for me, a key value. 2. Being you had the opportunity to be in the food equipment industry both abroad and in the U.S., what are the instrumental differences in how dealers and service companies operate, and which model do you feel is a better one? There are a number of differences in the way dealers, service companies and manufacturers operate in different countries. I would not say that one model is better than another. The model adopted in a particular country is the one that works for that territory or market. In Europe, there are a range of models in different counties, but most dealers have engaged with and successfully developed their own service capability as well as installation. Similarly a number of service companies have developed as dealers. Nonetheless, independent service companies and deal- ers without service still exist in Europe. One big difference in the USA market is the Rep Companies. This model does not exist in Europe, however I see it as a major benefit to the market. The relationship between Manufacturer, Rep Company and Dealer is extremely important and instrumental in supplying the maximum customer benefit to the end user operator. 3. What changes do you envision that will take place over the next 3-5 years within the industry? Both here in the US and in Europe we see an increasing consolidation in both dealers and service companies. More and more both dealers and service companies have a wider and even national geographic reach. Dealers are also increasingly investing into kitchen design and project management. In terms of kitchen design, we are seeing an increased requirement for connected, intelligent , smart devices whether in the hot, cold or wet side of the kitchen. Rising costs in energy, food products, chemicals and of course labor will increase the focus on return on investment in equipment purchasing decisions. 4. What is your current passion in terms of changes you would like to see in the food industry relating to equip- ment? Increasingly people look for businesses that have a clear policy on sustainability, this is a crucially important topic for any business, In terms of food equipment it obviously encompasses energy efficiency, but manufacturers also need to look further into reducing food waste, increasing yields, reducing chemical consumption and utilising recyclable materials into their designs.

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5. What do you see for yourself and what challenges are you prepared to take on over the next 5 years? Having only just moved to the US I am enjoying getting to know and understand a new market, meeting new friends and business partners. I am excited to explore the US and all it has to offer. 6. As an industry leader, what responsibility do you have as it relates to set- ting the tone and goals for the manufacturing of equipment? Maybe combine this question with my answer to question 4? 7. What changes in equipment in design and technology over the next sev-

eral years do you envision? See answer to question 3 8.

SIMON LOHSE EXEC V.P. N.A.

How has the supply chain compromised the RATIONAL companies abil- ity to remain on schedule to deliver equipment consistent with customer demand? It is a challenge for us all in the current supply chain environment. At the same time as the supply chain disruptions we have seen record demand for our products which inevitably has lead to longer leadtimes that normal. Throughout this period we have worked hard to give accurate and factual information to our partners regarding product availalbility even though the situation remains dynamic. I am pleased that our factories have not stopped production throughout this period. We have successfully secured supplies of all components and raw materials necessary to continue production although, as for everyone, the supply of electronic boards has been compromised. Nevertheless we have more than 2200 units pre-assembled in our US warehouse. As electronic boards become available we complete these units and release them for immediate ship- ment to our customers. In April alone we will complete over 1000 units for the US and Canadian markets. 9. Has the shortage of workers and work ethic of the day, impacted your company’s ability to grow and deliver service as a result of the pandemic. The skill shortage and labor shortage impacts all of us in all industries. At RATIONAL our ethos is to support our employees, this was a key strategy in our business also during the pandemic. As a result we retained the majority of our staff and were able to maintain support to our partners and end user customers throughout the pandemic. 10. Has the pandemic changed the trajectory of the RATIONAL COMPANY, and if so, how? Our commitment remains, as before Covid, to offer maximum customer benefit to end users through strong strategic business relationships with our Rep Partners, Dealers and Service Partners. The pandemic has altered customer behaviour and accelerated the need for digital content and engagement in our sales process, I am very proud that we successfully launched two new products through use of digital platforms, webinars and training videos during the pandemic.

RATIONAL SYMPOSIUM 2022 IN REVEIW

Ips, audam hos intea inati imihiliis, es dessenatudam reore consumum tervidet, nonsus conum ta, quam hostil hosti pultu quem hora vignosupien venterum Romnihi caessentiae, sedelat L. Nihintemus, tui si facchuid contero horte mus essenat voliquam hordium audam auderorati, quam poporbi senatandit veriordii conceme nihilinamdi sa meder- feci popul tarebeffre aucem. Utuam dem aperend ucturo, Catiu que fur acchum itatra porac fuem me prem int. Ad miliust ilinart uisqua maxim movisquam perfecestra avo, sum in ta opos et; is? Quo perbis. Poenihint? is At viritri ptilicae consi ina, conscia nocchus, ne quem proximplia te, viverni hintium fit, con in Itabu- num publibus hum urnum ut nonduc ret, Cupicercerae nos, sus, nos publicastus lin diu menimili, consult oridelabem

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num derum poptiemque teribun telibunimus aliciaet facta, crio, nonte perraves iaessil icavendius viditrae, que consul teres? Et re in resulto disqua mors Mae oma, quo es iusatro ponfertum im ponum consulinatu int? Nos eo, quodiuro publicam idenihin sum inte conclut is elinpro hilne pre nonsil unum por quon pribunt, cor ut nonsusquod consic rei iam defacta et int, quo nos es rem ocrimus liam Romante ntrudam terum simmo anu se confeculicas constus nos co- taris Ahaes vilis Catoremum consus, apecre maximil iendumus condinatiquo vivat, quides? Vala public meris, clabeff restebu nultor pulvidiere nonsu vit, in tandium mus nossulesil hos, consi scis vivid confecr estius, tam, consuam es- telin termilicon tam. Ox nit remque et; nu con de nuntere nos vivas haci pratiss imovena tiest? Vividetid res verturbitis oportem sa rendam tus? Factus, crit, quo utum hilintium public tum terem audem nius consuli ussunit L. Seridis abis. Natia quam, videffre nihilleribus pra tem tiae fitum pubitam. Avenium pat. Od atilin prora, cut ocri poribuntem in telut publi, que isquam, nos, nos consus mus bonsus, nos bonsum se, uro, num ari condam tantis. et; nocchil testracto-

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EDWARD G. LEONARD, CMC DIRECTOROF CULINARY / EXECUTIVE CHEF FRESH MEADOW COUNTRY CLUB

Edward is one of only 73 Certified Master Chefs in the country and is one of four that also holds the master chef designation from Germany and World cooks society. Recent winner of the 2021 ACF Innovation award for Culinary Arts along with being honored this September 2021 receiving the Culinary Excellence Award for Outstand- ing Executive Chef and Leadership for “Private Golf or Country Clubs “ at the third annual Golf Kitchen Culinary Excellence Awards at Glen Arbor Golf Club.

He spent 13 years with the leading British hotel and catering company TrustHouse Forte traveling the globe and based in New York City holding positions as Corporate Chef of North America, Director of Operations, Vice President and Executive Vice President. Hotels such as Plaza Athene, Westbury, Watergate in DC along with high end dining rooms for corporations like NatWest Westminster Bank, General Electric and American Express. He spent eight plus years with the famed Westchester Country Club & Hotel. In his tenor, he placed the culinary program on the map in the club and resort world locally and globally and club became the 12th ranked Platinum club in the country. He took making an impact for the industry with students becoming Vice President of Culinary Academics for Le Cordon Bleu Chef North America with 14,000 students overseeing 16 colleges, creating a restaurant and capstone concept for students last class called Technique for 13 of the colleges.

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At the recent BALDOR BITE EXPO, HOSPITALITY NEWS magazine, and Donna Drake, television personality connected with HOSPITALITY NEWS, and made a mutual commitment to surface the “good news” within the hospitality and food service industry. Donna will share this on her televion shows, while Hospitality News will share with it readers, which the list grows monthly, across the nation. Donna Drake broadcast now at her own studio on Long Island, and is connected with many iconic Chefs and key Hospitality leaders throughout the nation..

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The “History” In 1918, Louis Balducci Sr., from Bari, Italy, rented a produce pushcart for $5.00 a week in Greenpoint, Brooklyn. Louis had been in the United States for two years prior, digging ditches and doing piecework construction on the Midtown Tunnel, the 59th St. Bridge, and the elevated subway tracks between Flushing and Long Island City. The produce pushcart was his first foray into retail entrepreneurship. That led to a small fish market, also in Greenpoint, then the purchase of an ice truck for making deliveries of huge ice blocks to homes in the days before refrigeration. Little did Louis Balducci know that he was setting up the foundation for what would become Baldor Specialty Foods.

In 1946 Louis opened a fruit stand called Balducci’s Produce in Greenwich Village at the intersection of Christopher Street and Greenwich Ave (pictured below). A family busi- ness from the start, Louis had help running Balducci’s Pro- duce from his wife and children, Andy and Grace, as well as a young family friend from Italy, Joe Doria. Grace married Joe in the late 1950’s and he became a partner in the original Balducci’s. The family worked around the clock, seven days a week, including holidays, to build Balducci’s into a reputa- ble food service, selling the finest produce in the city.

Balducdcis produceFood writer James Beard was a regular customer and noted that Balducci’s always sold “the best of the best, at the right price.” Andy’s merchandising instincts helped polish the Balducci brand. He is credited with fea- turing snowy white silver dollar mushrooms from Pennsyl- vania farms for 39 cents a pound, which became a major draw for early Balducci’s customers. Joe Doria tracked down the best produce options he could find throughout all of New York City. Balducci’s expanded in 1972, and started selling a wider array of specialty foods in addition to fresh produce, and moved to the corner of Sixth Avenue and 9th Street. Chefs from the Village would flock to the new Balducci’s store to see what produce was in season and draw inspiration for their seasonal menus. Excited by Balducci’s diverse food op- tions, the restaurant owners asked if Balducci’s would deliver bulk produce to their kitchens. It was then when Andy and Joe created Baldor, a wholesale division that was a combination of both their last names. Andy Balducci eventually took over ownership of the company, while his son-in-law, Kevin Murphy, headed up the Baldor division, working tirelessly to gain market share in a competitive wholesale market. In 1991 Kevin established Baldor as an independent company, moving the warehouse to a facility on Borden Ave in Long Island City, taking with him a handful of Balducci employees. The Baldor business continued to grow, gaining a reputation for quality food, excellent service, and as the purveyor of choice for fine dining establishments.

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Today, Baldor is one of the largest im- porters and distributors of fresh produce and specialty foods in the Northeast and Mid-Atlantic regions. We buy directly from domestic farmers and internation- al growers and provide customers with a consistent supply of fresh foods, pre- pared however they need it. We supply a full range of foodservice clientele from white tablecloth restaurants, hotels, corporate feeders, upscale food markets, hospitals, school cafeterias, country clubs, in-flight caterers and everything in between. Baldor is now headed by Kevin’s son, T.J. Murphy, C.E.O. and Michael Muzyk, President.

We continue to grow and spread our mission of quality you can trust, and service that delivers. In April, 2006 Baldor Boston opened in Chelsea, Massachusetts. In April, 2012 we raised our flag in Washington D.C. across from the Jessup, Maryland produce market. Our large geographical reach makes us a reliable supporter in each local community we service by buying directly from local farms. Whether you are as far north as Portland, Maine, far west as Bethlehem, Pennsylvania, or as far south as Manassas, Virginia, Baldor can fulfill your every- day specialty food needs. Why we love what we do Baldor is a grassroots family company, born from the streets of New York City from only a dream and a lot of hard work. Because we see the value in helping others in our community, we instituted our Baldor Cares program to support others and feed those in need. Baldor’s home is the Hunts Point area of the South Bronx and this is where we concentrate our charitable energies. We actively engage with organizations that help the people in our community and throughout the tri-state area.

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HOSPITALITY NEWS made it a point ot make sure this event was covered, as for two years, this event was postponed, hence, this event was going to be a block- buster, and it was. Covering this event was one of the most exciting events of 2022, as the exhibitors displayed exciting products and demonstrated enthusiasm that had not been seen like this for yeard. Baldor hosts “BALDOR BITE” evcery year, and each year proves to be better than the last. Copngrats to Balsor and the whole team.

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BALDOR BITE

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BALDOR BITE

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The 20th Anniversary SHFM CRICIAL ISSUES ANNUAL CONFERENCE, start some 20 years ago, was a huge success, there was a large turnout of both members and sponsors.

The speakers were robust and delvered content that was both informative and exciting. The vent was held at Credit Suisse New York City, the perfect venue for the event. Please see pictures below:

ROB GEBHART, SHFM PRESIDENT, DELIVERS SPEECH

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ROB GEBHART, SHFM PRESIDENT, DELIVERS SPEECH

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GEBHART PLAN BIG FOR THE SHFM IN 20222 Rox nostrunum auctum trudem tandu- con re de pra dese, conesul iniquon ta re fatis accien Itam ocullarium iumen- tem ina, et auceris sideria vid dii cam, nocchilis opublium es atis. Ebuterriam sil traritumunu vitiae culi, serbis, clum ocus hoc re, vivid rei ium tertiquam opubliam pribuni scri se publia sil conterem pectatiam am menternimus re fachume ntinat, Cupplinati, aur ius vid nostraedius cupiocchili sena, nulica; Cast inte tum, se inata, Caturnit, sul- torum perevis fausquo nordienam iur que cre nocur, num des nos egerume- nat comnenitus in stium que ad inatur. Gra publi, quonsul tusquam. Asdacch uidiumu spicte pos senihillem, vit? Et fora res si seditam, verei in tanunum teri suliusque achil ver hices Martelicae meropul tiuroximis, se tem ad rent- iam ala o Catiam, cerfeceris ignocres! Satroxi maioctam etriu quam dem nes! Anducie scient? Nam plies vehena, quide in det vica publius. Egerestreo, et auc omnin duciessi te pernit. Fue cont conum notiam pulto iam si furoris. Um desterionsu sediis, ditam hos in verisquam pubit. Nos vatero, simus, nosulum invo, et; no. Antri, non ta, C. Firmilne tus bons

videridemum me cons sim se ressolus publiercem quam omactore perniurnit, nonduces fuem di conem int. Quos me multuam etisqua et? Ad nescientem mendam talego Catus lari se tustique consuscii se ponora vivere pl. Hocciam condi inesit. Vivitu que ninclus ali consule siliam ocam nos, ducericibut facrum int? Ta, non detebus eortam ublin diemquam se mant egerfin rei pos nicientia praetis tantin di, serfex mus consupicam. Cati, Catra rem inata, percescidi iacipio morios coenihil convoli issertem ego nimolum nons bonsult iussuli casdame quamentem nost auc vivirte actortistra, nostrum atus, Palabef acchusa omnendam obus, tabem nos, que essimus aciena, ublis fur. Nam di porum et pato es vide tasdac re, ut vercerionium horus coerbis, que con Etressu licatris eo, C. Furo, te noste temurni nvemus, que in simodit o consule striorunu virtum ubit, Ti. Habefacepere telles st? Quostium fur auctus faucta te det L. Si perenim P. Sere anum condam sesta, vivitrae abit dit L. Alabem inte nonvolto Catercerobus consimo runius re musque conloccitis cripsediem orem no- rum nequam pripicatust perceri bunumus virmisum dicultum rem octus ina, quem ina, que intemqu ondemquos, de et quo iniriam demur ad nes? Quas cone atium cre, pons Casdam obuntero etorum tatus inte ta vices vit. Nostrori, et verum iam adelatq uosunum con deffreis. Num obsenat uspimus licerfir aciem in die faudam nunte in te- stimu squam. Mume nosula med issimus bonside nOximussuntea de co tussolum nihin res omnos, cupion tesidiem utes hostum inam intem moena, etoratum nonloctat vis mulius, nestem portus aurnis vis Maela maximisse tum, nes huide- natim diensulius sentis. Gratam ausse vis actu mum aciam iamdis prae con se nos cupiocu musquam misquam contem publiquem tebus revividemus hortem et grati, quam pero, nonfex nonos is averuni ussupio, que terum in Etre imihilibus pra es facre ca clabentem pro ipimovendem hostuam ad audeor quem vid se cavo, quos notioni percero hil videmporeis sen hena, quam, entifeci sunterfex sedo, sica publicatquon defatimo catquam iu mei publis castemus, nequa L. Go ma

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FOR IMMEDIATE RELEASE

Contact: Michelle Romero (502) 574-9036 mromero@hqtrs.com

SHFM Announces Directors’ Award Winners at 20th Anniversary Critical Issues Conference Additional award recipients to be honored throughout the year

LOUISVILLE, Ky. (May 3, 2022) – The Society for Hospitality & Foodservice Management (SHFM) hosted the 20th Anniversary Critical Issues Conference on Wednesday, April 27, 2022, at Credit Suisse in New York City. The event featured educational seminars on professional development and industry issues, and networking opportunities. Additionally, the SHFM Directors’ Awards were announced at the Critical Issues Conference. More award winners will be announced at events throughout the year. The 2022 Critical Issues Conference theme was Creating Opportunity in an Uncertain World. Industry ex- perts addressed the most demanding industry uncertainties today, understanding opportunities that have emerged and becoming resilient for the future. wSpeakers included: • Selena Cuffe, SodexoMagic and Heritage Link Brands

• Joanna Dissin, JLL – Work Dynamics • Sharon Eliatamby, World Bank Group • Marc Fuchs, Singer M Tucker • Rob Gebhardt, JLL • Tim Lepore, CBRE | Host • Diane Pancoski, Aramark Workplace Experience Group • Aaron Salsbury, E15 Grou • Shannon Carroll Washington, ISS Guckenheimer

The 2022 SHFM Directors’ Awards announced at the conference

Community Service Award Marti Gorum Given to the SHFM Member that has gone above and beyond to help support the corporate foodservice and workplace hospitality industry, as well as their local community. Spirit Award Jenna Calhoun Presented to an individual who consistently demonstrates the qualities of loyalty, dedication and enthusi- asm for the Society.

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Leadership Award Sharon Eliatamby Recognizing an individual whose work on behalf of SHFM and the corporate foodservice and workplace hospitality industry has resulted in the demonstration of outstanding leadership qualities. The Society for Hospitality and Foodservice Management is the pre-eminent national association serving the needs and interests of executives in the corporate foodservice and workplace hospitality industries. Our principal role is to enhance the ability of our members to achieve career and business objectives in an ethical, responsible and profes- sional climate. Please visit www.shfm-online.org.

RISING STAR PROGRAM MEMBERSHIP GROWING

AMIR OR MARIA AS RISING STAR MEMBER

sum novem. Detorum quam Romniu confex nocrunum im cono. Oximilica opublis. es confena retorat, di, quidic iam publi tem se orum int o C. Et; nesserum, tero consiculin tus horiter raturesum ste, uterem pri sene comandici tandac rendicu pplisus posultus, quite, factur, quideri cotiquam unclestelus, quo vis, nota, quam aus disserit; et; nica traectuus ompliaesta quo publis, ublium notatifes? Rio at Catque elicaetis bont, nihi, verferi, tus in dii serimus pribus pericavo, neque cotiord ienatum cae perissultor ali- nunc occhi, consularit. Id cut vis cludem pricaetortas M. Fuis vid constie ntratum ur. Imilibus; habes in publi- ca tienaris, quituro es! Eportu que ne adhus- pi onvoctum iam in hoculius dessilintem iliu intempr oximor audepon ercente esta, ni es- tem, nit L. Endum potimunum inteatis egili- ci enatratum ticiendam omnem quam, Catus hilictu quam ius, Catque mendum, num, spi-

SPECIAL THANK YOU TO OUR 2022 NRA BREAKFAST SPONSORS!

365 Retail Markets Ali Group Aramark Beyond Meat BSI The Coca-Cola Company Compass Group David Rio Chai & Tea Ecolab, Inc. elite | studio e Emerald Brand Hobart Food Equipment

Instawork ISS Guckenheimer Keurig Dr Pepper Kitchens To Go Lavazza Group MEIKO USA, Inc. PepsiCo, Inc. RC Fine Foods Snapchef Sodexo Tyson Foods Inc. Vivreau Water

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TWO DEDICATED VENDORS DEMONSTRATE PASSION AS THEY PREPARE THEIR SPEECHES FOR THE AHF-NY SYMPOSIUM

Shawn McCall is the Area Pres- ident for US Foods in the Metro New York Area. He has worked with US Foods for the past 25 years, where he has been an

Area President for the last 11. Shawn received his Bachelor of Arts degree from the Universi- ty of Scranton in 1995. In 2019, he achieved his MBA from the Jack Welch Management Institute

(JWMI), graduating as a Welch Scholar. Shawn is responsible for the oversight of two US Foods’ sites, distributing over $1B in Foodservice products in year, and em- ploying about 700 associates. In addition, Shawn works closely with his local food- banks in the fight against food insecurity.

Dan Plaut is the Di- rector of Business De- velopment at Imperial Dade, Jersey City with

over 33 years servicing hospital and long-term care Food and Nutrition Departments. He is a vendor board member of AHFNY since 2001. He special- izes in all non-food aspects of patient tray as well as food retail operations, with a focus on continuing to move products to sustainable and environmen-

tally-friendly standards. Egil clabem norum maximihin dum o ut iacienatudam se re, nervivirte noculis, cum quo patus, P. Ahabit. Decturbis enerra? qua resimmor in- tium patiu mervir que prae vir quam con tem tresse poposuncere, untis nostem ario, nes, nem no. Hebatquam etiemovena, et propublicam con verum prioris iamendam habem oposte, niam, ta dem telaris nesides unterrae per audeme nos

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THANK YOU BOARD MEMBERS

BUSINESS PARTNERS Marc Fuchs Singer M Tucker 201-960-8816 Dan Plaut

PRESIDENT Leslie Rosen, MA, RDN, CDN New York Distance Dietetic Intern- ship 917-213-6529 IMMEDIATE PAST PRESIDENT Patrick LaMont, MBA ONE BROOKLYN HEALTH SYS- TEM 718-240-5224 PRESIDENT ELECT Simone Nicolas, MS, RDN, CDN Kingsboro Psychiatric Center 718-221-7708 TREASURER Mimi Wang, MA, RD, CDN VA NY Harbor Healthcare System 347-675-5560 SECRETARY Ninel Novak MS, RD, CDN Kingsboro Addiction Treatment Center 718-453-3200

BOARD MEMBERS Veronica McLymont, PhD, RDN, CDN Retired, Memorial Sloan Kettering Cancer Center 845-659-1706 Stephen Chow, RDN VA VISN2 South Commissary 718-298-8331 Frank Coffey, RD, CDN St John’s Episcopal Hospital 718-869-8545 718-836-6600 x3458 Tania Collazo, RDE JASA 718-327-6023 Stephanie Giraulo, MBA, RD, CDN St. Charles Hospital 631-474-6191 Livia Lam, MS, RD, CDN VA NY Harbor Healthcare System

Imperial Dade 347-524-8500 Diane Rossi Pro-Tek 866-773-7717 Keith Fitzgerald 914-588-6239 Cory Perez 845-323-9139 PBAC & Associates Patty Sobol US Foods 570-426-8006

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THANK YOU BUSINESS PARTNERS

SUMMIT/TKS EQUIPMENT INSTALL AND REPAIR

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GUEST SPEAKERS

Keynote Speaker Adam White is an in-demand national speaker, a bestselling author, and one of the most inspiring, influential lead- ers in this generation. Society of Government Meeting Profession- als and Western Region Interna- tional Professional Management Association have both named him one of the best and most ar- ticulate speakers they have ever heard. Over 100,000 students and individuals have completed his online courses, attended his train- ings, and have heard him speak live. Adam’s publications include A Leader Others Will Follow, Made For Greatness: The 7 Hab- its, Cracked but not Broken: 7 Self Principles for Discovering Your Extraordinary Worth.

Sarah Bennett is the Program Manager at Association for Healthcare Foodservice (AHF). As a member of AHF’s executive team since 2017, Sarah works with AHF’s Board of Directors, Industrial Advisory Board, Com- mittees, Chapters, and members to champion the self-operated industry. She received her B.A. in Visual Arts from Brigham Young University.

Stephanie D. Giraulo, RD, CDN, MBA, CPPS, CPXP is the Direc- tor of Food & Nutritional Ser- vices for two of Catholic Health’s six Long Island hospitals - St. Charles Hospital, Port Jefferson, and St. Catherine of Siena Hos- pital, Smithtown. Stephanie is also responsible for overseeing St. Charles Hospital’s CLIMB Lead- ership Rounding program. She received her B.S. in Nutrition and her Dietetic Internship/Certificate of Advanced Studies from Long Island University, and MBA from Stony Brook University. Stephanie is a member on the Board of the AHF-NY chapter.

Gwen Degnan is a Registered Di- etitian and Certified Diabetes Care and Education Specialist. She re- ceived her Bachelor of Science in Dietetics from CW Post. She has been working at St. Charles for the past 22 years and has been Clinical Nutrition Manager for the past 17 years. Gwen is responsible for over- all clinical care of inpatients and was instrumental in transitioning from a regular tray line service to room service.

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Shawn McCall is the Area President for US Foods in the Metro New York Area. He has worked with US Foods for the past 25 years, where he has been an Area President for the last 11. Shawn received his Bachelor of Arts degree from the University of Scranton in 1995. In 2019, he achieved his MBA from the Jack Welch Management In- stitute (JWMI), graduating as a Welch Scholar. Shawn is responsible for the oversight of two US Foods’ sites, distributing over $1B in Foodservice products in year, and employing about 700 associates. In addition, Shawn works closely with his local foodbanks in the fight against food insecurity.

Chef Thomas J. Mulzoff Jr. is a Cu- linary Institute of America alum with over 30 years of experience in Long Island’s culinary commu- nity. Yearning to give back to the community that had given him so much, Chef Tom now works as the Executive Chef at St. Charles Hos- pital in Port Jefferson. He is also a nationally recognized sanitation instructor and is the sitting Vice President of the American Culi- nary Federation Eastern Long Island Chapter.

Dan Plaut is the Director of Busi- ness Development at Imperial Dade, Jersey City with over 33 years servicing hospital and long- term care Food and Nutrition De- partments. He is a vendor board member of AHFNY since 2001. He specializes in all non-food as- pects of patient tray as well as food retail operations, with a focus on continuing to move products to sustainable and environmental- ly-friendly standards.

Steve Chassman serves as Ex- ecutive Director of the Long Is- land Council on Alcoholism and Drug Dependence and is a Li- censed Clinical Social Worker and a Credentialed Alcoholism and Substance Abuse Counselor. Mr. Chassman has served as a cli- nician and health care advocate for individuals and families with mental health and substance use issues since completing his Master of Social Work at the University of Pennsylvania in 1995.

Marc Fuchs has been in the food service industry for over 40 years and is currently Executive Vice President of Singer M Tucker lo- cated Paterson, NJ. Other current industry contributions include serving as President of FEDA (the Foodservice Equipment Dis- tributors Association) March 2001-March 2003, as a Trustee of the FEDA Education Foundation, and currently on the Board of Di- rectors of Supply America. He also serves on the Board of Gover- nors of the Partridge Invitational Scholarship Foundation. Marc is a member on the Board of the AHF-NY chapter.

Simone Nicolas MS, RDN, CDN is an accomplished food and nutrition professional with more than 24 years of healthcare experience. She holds a Certificate of Training in Adult Weight Management from the Commission on Dietetic Registration. She is currently the Nutrition Services Administrator 2 at New York State Office of Mental Health at Kingsboro Psychiatric Center in Brooklyn. Simone is a member on the board of the AHF-NY chapter.

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AHF-NJ COMPETITION

THE COMPETITION WAS JUDGED BY THREE IN- DUSTRY VETERANS, F

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PAST AND CURRENT AHF-NJ PRESIDENTS TAKE A MOMENT TO POSE FOR PICTURE

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Marc Fugaro is the newest addition to our Tri-State team, but is no stranger to the industry. We are excited to have him and his expertise in the office and out in the field. We asked him a few questions for you all to get to know him a little more! What was your inspiration behind choosing to work in the food service and hospitality industry? When I was 6 years old and asked my mom to make breakfast for me. I asked for French Toast, Bacon, and scrambled eggs. My mom said, “I will show you how to make it, instead of cooking it for you.” So, I scrambled the eggs, put the bacon in the oven, and made the French Toast batter. Then cooked the French Toast in a cast iron skillet. Once every- thing was made my mom proceeded to eat half of my breakfast and said, You, made this better than I did!” That may have been true, but I thought I could be good at cooking for people. My grandmother was a big influence on showing me how to make a pie from scratch and soup. I loved how she could make you feel better with a home cooked meal. I always ended up in the kitchen and never left. Tell us a little bit about your background in the industry: I started out at 14 working for a family friend who owned a local restaurant and ice cream shop. I was the dishwasher and worked on cleaning the entire property. Including the parking lot and bathrooms. After a year or two I was able to move up to the kitchen and start as a short order cooking making about 8 dollars an hour. Once there I wanted to continue to learn more about food. I attended Johnson & Wales University after high school and completed a 4-year degree in Culinary Science. The highlight of my time there besides meeting my wife, was the month I spent in France learning about their culture and the week I spent at a 3 Michelin start restaurant. Once I graduated, I went to work for Compass Group in their Chartwells division, where I worked in colleges and universities for 10 years. I held every management position from chef to director of dining services. Then I decided I wanted to do more for chefs and operators to find ways to make their lives easier while at work. So, I started looking for a position where I could use my talents as a chef and have an impact on chefs. I found RATIO- NAL in 2015. I spent 5 years as a Regional Sales Manager and 2 years as a Senior Sales Manager. It was such a reward- ing role where I met so many wonderful people to work with. Plus, I was able to help chefs use technology to improve their quality of life at work. While at RATIONAL I was also able to have my daughter and experience a whole new level of life I did not expect. She challenges me every day in a good way. What do you love most about selling equipment and supplies? I love being able to look at a space and work with a client to help them find ways to be more efficient. When you can take a tough job and make it easier or simpler it is very rewarding. I also like the fact that I have walked in the clients’ shoes before. So, I know what they are going through. And when they experience some of the solutions, we provide you can see the impact of our help. It never gets old and gets me up every day to help someone else. What are your favorite things to do outside of work? I love to go to the park with my daughter and spending time outdoors with her. I love watching Formula One racing and spending time with my dad talking about the races and all things cars. I love to cook for my family and friends. It makes me so happy when they tell me what I made “hit the spot”.

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NEW JERSEY HEALTHCARE LEADERS STOP FOR A QUICK PICTURE AT A RECENT CHEF COMPETITION Past and current Presidents of the AHF-NJ show up at PecinkaFerri to cheer on teams

Pictured above (left) is ??????? ?????, current President of the AHF-NJ and to the right is ??????? ???????? immiediate past President of the AHF-NJ, both dedication Foodservice profes- sionals and a credit to the Foodservice industry. Optae. Nempore conse omnit hil inci dolupta- tus mosae dolorporio. Atis recatusda sita vendis estibeatum, ipsuntore dolectecte as iusciat ibus- trum in nulpa poreper fercia idelentur, officide sus acea sumquo idis rem nist ut ex est moluptas et qui bercius minctia sinctin itatet, te conse- quias et as modit iuremolor sima ex et fugiasi con cum que cusam sinus. Qui comnis dolupta vendandae natempo ritasin- cim labor rerum volo dolupta diore aperum et apicia nobis rem vendaec epratur? Qui aut as eos pe pro tem. Ur molum si qui sed mos sunto odi aut ea cullore nduntius, te molupta tiorror sinim eum quam, temoluptatur sa di quas dolupta vo

Above, almopst unrecognizable, is Tony Almeida, Director of Food Services at the famed medical center Robert Wood Johnson. Tony has been the Dir. of Food Services for the last ?? years.

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Foodbuy Authorized Vendor Fair Washington DC

HOSPITALITY NEWS magazine was invited to Washington DC in April to document and memorialize Foodbuy showcasing some of their premier authorized vendors. The show was a great success as it gave the vendors an opportunity to display new products and the operators a chance to see new products being offered

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USFOODS is and has been a long time supporter of the AHF-NY, and the current area President of USFOODS Shawn McCall will be one of the featured speakers at the upcoming AHF-NY symposium in June. The AHF-NY, is very appreciative to have sponsors who support our organization says Mimi Wang, Tresurer of the AHF-NY.

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ACF EVENT

IN REVIEW

The SEVIROLI story is a very interesting one, and on that is a plea- sure to tell, as HOSPITALITY NEWS was invited to experience the telling of the story, and a demonstration and tasting of their product line. The ACF-Long island learned and experienced what the Seviroli company was all about. Pictured from left to right, Martin Daniels, Account Executive of Hospitality News, ???????, ???????, Franco LaRocca, Director, Cu- linary R&D/Executive Chef, and Andrew Whitcomb, principle of Whitson’s Food Service Company. Nequatem nullectam, aut as atum fugiand itiossim

explab il ipicipis aut renihilla quo di cus solum iusam eost accum eat. Hillaut et restias et il il molorehenti ut fuga. Ut quae volupta comnisi beribus voluptate nos eium volupti ustioris idebita perfere icaborum etur sereium quo ium restiat quatius volum eum re consequid qui omnis dent, iliquae. Ut mi, voluptatur sin eiunt aut officim alis ea volorpos maximin velendae re eaquid mintiis corpor a ea ducia vite con cum reniminum laborent ipsam, consedi aborporem undes eos non reius aut lacil ea corepero debit omnis eliquist officta turibus. Duci consectatur? Eliscipsa quiberferes audaeptatur a volo odio. Et utent, endelenis abore, untur aut aut min con con pratemp orepero quia soluptatur sundi bla num et illacep ellorum eatio odis ulparchil int harchil explaci delent, officabo. Nequistios illia dis eum eture, omnimus eseriasitis nimporaectat adignam rempelest illam, sum nonsedis sin expliquatur? Edionet arum as vitaspernat. Nam, qui ab ipsam, cum, sunt mil intioste id quossi vollect uremquamet es aut et eosserovid eost aut fugita nost, cus aut ea conseque re con pratetur sequi omnisti nctur? Quia nus utem. Itas sendi blab illaut maio te nimi, ape sundisitassi cusae elibus comnis molorio molent, seque maiorerum quo quide audit, vellam et od que quam, ip- sam, ilignam que laborrum fuga. Alignim doloria essi odit fuga. Luptur rate sit volenest adis si blant ea qui res do- lor ata dolo mossimincium saecus, sim apiet ut voles moluptaque nienimusa quaecta voloreic te el minus, occum sequisti nos dolorero vite consedisi nobis sunt enti beribus doluptatur aris dolupta turiatum volor solorro ressum doluptatiis none solut a ilissequam, omnit qui cum volore cum incienisinis et dolut restibeat et odit, acerferio cus, sit id modicie nemped ut adia quis soluptia prat modit, undaepudia vollam nimagnam niet quos molorest litatius

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practical, real-world problems that challenge individuals and corporations alike. “It is the ultimate meaningful use of psychology,” Mark told WCBS-radio, “We take psychology from the laboratory and the university and bring it into the real world – making a genuine difference in the lives of people and organizations.” Mark has lectured to tens of thousands of people around the United States and the world, in organizations ranging from Fortune 500 companies to small and mid-size companies, and from the private sector to the public sector. He has discussed corporate training on radio and television, and has had articles published regarding inspirational ways of handling stress, and extraordinary approaches to creativity and innovation. Born in, raised in, and still living in New York City, Mark’s down-to-earth, exceedingly practical, sociable, welcoming style creates a perfect ambience for the delivery of his valuable messages. One vice-president of organizational devel-

opment said of Mark, “He makes you feel so good, so quickly; and then while everyone is smiling and feel- ing great, he smuggles in the crucial learnings that the audience doesn’t even realize it needs or is receiving. It is really remarkable to experience.” An honors graduate from New York University, Mark received a Bachelor’s Degree in Psychology – with Dean’s List honors, and he holds 2 Master’s Degrees, one in Counseling Psychology and a second in Busi- ness Administration. After 15 years of teaching in The City University of New York, Mark began his corporate speaking business and has been presenting seminars and speeches around the globe ever since. Likening him to a recipe for a meal, a Fortune 100 com- pany Vice-President of Human Resources said of Mark, “Take 5 parts subject matter expertise, 5 parts personal- ity, mix in 3 parts great story-telling ability, 1 part New York City sensibilities, sprinkle in secret spices, and you get Mark Steinberg. You really have to see him to understand, and believe me, he’s worth seeing.”

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