AUGUST 2025 VOLUME 5 ISSUE 7
See us at the Florida Restaurant Show in Orlando, Nov 11-13th.
NEXTECH Amplifies Its Efforts to Broaden Its Footprint in the Foodservice Market. Complete story in the next edition.
to your next Favorite Restaurant Dish? The Secret Ingredient Is Robotic Cooking P.10
Waldorf Astoria’s Triumphant Return
PUBLISHER EDDIE DANIELS
EDITOR-IN-CHIEF GABRIELA MOURA
EXECUTIVE ASSISTANT CAREN FRANKLIN
ACCOUNT EXECUTIVE CAROL TERRACCIANO
PODCAST HOST CHRIS PALMER GO CRY IN THE WALK IN CONTRIBUTING WRITERS JEANINE BANKS VERONICA MCLYMONT LINCHI KWOCK
CHEF COCO ERIC WEISS LYNN SCHULTZ
GRAPHIC DESIGNER ANABEL MARTINEZ
The legendary Waldorf Astoria has reopened its doors, ushering in a new era of New York elegance. After years of meticulous restoration, the landmark blends its storied Art Deco heritage with contemporary luxury. Guests are greeted by grand public spaces, reimagined suites, and world-class dining that honor the hotel’s iconic past while embracing modern hospitality. Early bookings are robust, reflecting both global anticipation and local pride. For the hospitality industry, the strong opening signals renewed confidence in Manhattan’s high-end market and sets a benchmark for service, design, and innovation. The Waldorf once again stands as a symbol of timeless glamour.
READERSHIP GROWTH MGR CHAD DANIELS
SOCIAL MEDIA GABRIELA MOURA
245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862
info@hospitalitynewsny.com www.hospitalitynewsny.com
Table of Contents
5 Letter from the Publisher 4
What are the distinguishing roles between Manufacturer Reps and Dealers
6 7
QR CODE FOR VIDEO
AHF’s Story 8
Is Robotic Cooking The Secret Ingredient To Your Next Favorite Restaurant Dish?
15 10
#10
The Reinvention of Hospitality
in Manhattan 12
ACF Honors Culinary Excellence At The 2025 National Convention in Las Vegas
15 17
Event Schedule 24
Service and Product Directory 36 HANYC Featured Employee 35
#34
#38
ACF Certification Your Passport
to Success in the Kitchen 38
12
Becoming a Chef: What’s The Better Jump Off Point, On The Job Training Or Culinary Institute Ecolab Launches AI-Powered Solution Designed to Optimize Restaurant Operations and Improve Guest Satisfaction
46
49
#46
#49
Letter from the Publisher
Dear Readers,
As we approach the final quarter of 2025, the hospitality and foodservice industry finds itself balancing optimism with vigilance. The year has been marked by steady recovery in travel, strong consumer dining demand, and the continued blending of technology with traditional hospitality. But Q4 brings its own set of opportunities and challenges—ones we must navigate with strategy and foresight. Seasonal Surge Meets Strategic Planning The last three months of the year are traditionally some of the busiest. Holiday dining, corporate gatherings, seasonal tourism, and year-end celebrations drive guest traffic and event bookings. This is a time to capture every available dollar, but also to position for the year ahead. Operators who are proactive— finalizing menus, securing event contracts early, and locking in staffing—will see the greatest rewards. The Technology Factor Expect the continued integration of AI-driven reservation systems, personalized marketing, and kitchen automation to enhance service efficiency during peak periods. Businesses that harness these tools now will have the agility to handle Q4 surges without compromising guest experience. Hospitality with Heart Despite the data and technology, the emotional core of hospitality remains unchanged. Guests remember the warmth of a welcome, the attention to detail, and the small moments that turn a meal or stay into a memory. This quarter, as we ride the wave of holiday enthusiasm, let’s ensure that our teams remain energized, engaged, and empowered to deliver service that resonates. In closing: Q4 2025 isn’t just the year’s finish line—it’s the launching pad for 2026. Let’s close strong, think ahead, and continue shaping an industry that thrives on both innovation and heart.
Eddie Daniels
CONFERENCE SPONSOR
SEE US AT THE FLORIDA RESTAURANT SHOW / Nov 2025
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Page 06 | HOSPITALITY NEWS AUG
What are the Distinguishing roles Between a Manufacturers Rep and a Dealers In the foodservice and hospitality industry, manufacturers’ reps and equipment
distributors play distinct but complementary roles in the supply chain. Here's a breakdown of their core responsibilities and differences: Manufacturer’s Representative Also known as: Rep group, sales rep, agent, territory manager. Primary Role: Acts as the sales and marketing arm of equipment or product manufacturers within a specific geographic territory. Key Functions: Promotes and demonstrates manufacturer’s products to dealers, designers, consultants, and end-users. Provides technical training, product specs, and sales support. Builds long- term relationships with chefs, operators, and consultants. Often represents multiple non- competing manufacturers. Doesn’t take ownership of inventory or handle transactions directly. Who They Work With: Distributors, dealers, consultants, foodservice operators, and chain accounts. Equipment Distributor Also known as: Dealer, supplier, reseller. Primary Role: Buys and resells equipment and supplies to foodservice operators, often with added value like delivery, warehousing, and installation.
Key Functions: Purchases products from manufacturers or reps. Maintains physical inventory of equipment and smallwares. Handles logistics, shipping, delivery, and often installation. Offers after-sales support, financing options, and service. Can be regional or national (e.g., Singer, TriMark, Clark Associates). Who They Work With: End users like restaurants, hotels, hospitals, schools, and chains.
HOSPITALITY NEWS AUG | Page 07
Welcome to AHF
Join AHF Today!
Building on a history of advocacy for self- operators, AHF has become the authoritative voice of the self-operated healthcare and senior dining foodservice industry, empowering self-operators to achieve success in caring for their patients, residents, and colleagues.
The HOME FOR SELF-OPERATORS in Healthcare & Senior Dining
In the late 2000’s, the American Society for Healthcare Food Service Administrators (ASHFSA) and the National Society for Healthcare Foodservice Management (HFM) realized the commonality of their missions and conceptualized the idea of a united organization for the self-operated foodservice industry. On May 1, 2009, the Association for Healthcare Foodservice (AHF) officially launched. Our Story Since then, AHF has become the leading national organization for self-operators in the non- commercial foodservice industry. We support a robust community of professionals and business partners dedicated to the idea that their patients, residents, colleagues, and their families are best served by the self-operated foodservice model. The mission of AHF is simple: to provide the professional network, resources, and tools to promote self-operated foodservice and hospitality in healthcare, senior dining and related industries. Our Mission AHF believes strongly in the idea that self-operated foodservice improves food quality and customer satisfaction. We work to ensure self-operators are empowered with the right tools, resources and community support to achieve financial and operational success. We work to advance the industry through innovation, collaboration, and promotion of best practices. Are you a self-operator looking for a community of like-minded professionals to help you achieve success? Learn about the benefits of becoming an AHF member today. Our community of members is passionate about the industry we serve. We are foodservice professionals – directors, managers, VPs, chefs, dietitians and more – we are problem solvers, innovators, educators, mentors, and leaders. We are committed to providing the best for our customers and organizations. Our Community We are the leading the way in self-operated healthcare, senior dining & hospitality. Join Today
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Is Robotic Cooking The Secret Ingredient To Your Next Favorite Restaurant Dish?
That’s a powerful question—and it’s one that a lot of chefs, investors, and diners are asking right now. Let’s unpack it from a few angles: Why Robotic Cooking is Gaining Traction: Consistency: Robots don’t get tired, distracted, or inconsistent. Every burger is the same, every stir-fry has the same timing. Speed & Efficiency : Automated systems can handle repetitive prep and cooking tasks much faster than humans, especially during peak hours. Labor Shortages: With staffing challenges in the hospitality industry, robotics can fill critical gaps without burnout. Food Safety: Reduced human handling can minimize cross- contamination and improve hygiene. What Robots Can (and Can’t) Do Strengths: Frying, grilling, flipping, stirring, assembling bowls—repetitive tasks that thrive on precision. Limitations: Creativity, improvisation, plating artistry, and customer interaction still belong to humans. Page 10 | HOSPITALITY NEWS AUG
Miso Robotics’ “Flippy” works the fryer and grill at fast-food chains. Spyce (Boston) used robotic woks to cook customizable grain bowls (before pivoting its model). KFC China & White Castle (US) have tested robot cooks for fries and chicken. Hybrid Future: The most successful model may be a human–robot collaboration: robots handle the mechanics, chefs focus on flavor, creativity, and storytelling. Examples Already in Action Customer Experience Factor Novelty & Attraction: Diners are curious. A robot wok chef or burger-flipper is a draw. Trust Gap: Some guests question whether a robot-made dish has the same “soul” as one cooked by a chef.
The Big Question Robotic cooking isn’t about replacing chefs—it’s about reshaping the kitchen: In quick-service and high-volume operations, robots could become the secret ingredient that ensures consistency and cost savings. In fine dining, robotics may support chefs behind the scenes, while artistry and personal touch stay front and center.
Robotic cooking may well be part of your next favorite dish—not because a robot made it better than a chef, but because it allowed the chef to focus on the part of cooking that truly matters: flavor, culture, and connection. Would you like me to design a magazine-style graphic—“Robots in the Kitchen: Friend or Foe?”—to visually show readers how automation is entering restaurants?
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Here’s a Visual Glimpse of what the Future of Hotels —especially in a hub like New York—might look like: futuristic interiors, biophilic spaces, immersive luxury designs, and bold architectural forms. Tradition Meets Futurism: The Reinvention of Hospitality in Manhattan Robust Recovery & Strong Luxury Performance The Future of Hotels in New York Manhattan's hotel market is firmly on the rebound. In Q3 and Q4 of 2024, RevPAR (Revenue Per Available Room) surged by 5.1% and 11.7% year- over-year respectively, with occupancy nearing pre- pandemic highs at around 89%—driven largely by luxury properties. Full recovery is projected by 2027–2028, with ADR (Average Daily Rate) already topping 2019 levels by over 26%, though occupancy remains in the mid-80% range. Constrained Supply, Elevated Pricing Power Stricter zoning, permitting rules, and limitations on short-term rentals are significantly restricting new hotel development. As a result, room rates remain strong. New York benefits from supply-side pressure, allowing owners to enjoy robust pricing power. Development pipelines are modest: only around 5,700 rooms expected in 2025 and about 8,000 rooms currently in the pipeline. Bolstered by New Openings and Renovations Noteworthy reopenings include the Hyatt Regency Times Square, which reemerged mid-2025 following renovations. The iconic Waldorf Astoria is slated for reopening around early 2025, after a lengthy and expensive restoration. Additionally, historic hotels like The Peninsula, The Surrey, and Waldorf Astoria are undergoing renovations emphasizing their architectural heritage to appeal to high-end travelers.
Shifting Guest Expectations — Experience, Wellness, and Design Luxury travel in New York is embracing immersive, wellness-centric, and retail- integrated hospitality. Fashion brands and hotels are intertwining experiences, from longevity treatments to branded boutique offerings. Trendsetters like The Manner in Soho are redefining the luxury boutique experience— opting out of TVs and traditional check-ins in favor of residential comfort, ambient design, and sensory richness.
Page 12 | HOSPITALITY NEWS AUG
There's also a push toward sustainability, with legislation phasing out single-use toiletries in favor of pump dispensers. Emerging Trends: Flexibility, Microstays, and Day Rooms Innovative models like Nappr are responding to modern needs by offering hotels the ability to sell rooms by the hour, helping monetize unused inventory. The concept of microstays—renting hotel rooms for just a few hours—may gain traction in fast- paced markets like New York, enhancing flexibility and revenue. Looking Ahead: Optimism with Caution Despite broader economic uncertainty, luxury travel demand remains robust, especially among affluent travelers seeking premium experiences. Booking trends are stabilizing, lifting optimism across the sector. CBRE forecasts U.S. RevPAR growth of around 2– 2.8% in 2025, with urban markets like NYC expected to lead.
With travel demand stabilizing and revenue metrics strong, the industry looks forward to a resilient and design-forward future—one where luxury, agility, and experiential richness coalesce in the city that never sleeps.
Final Thoughts
New York’s hotel future blends timeless luxury and heritage with cutting-edge experiential design and operational innovation. Restrictions on new development keep supply tight, fueling strong price performance. At the same time, industry players embrace bold reinventions— from artful renovations of historic landmarks to rethinking hospitality for a savvy, experience- driven audience.
The New York Skyline
Innovate bolder. Drive profit. Operate better.
Oct 26-28, 2025 | Show Floor: Oct 27-28, 2025
Colorado Convention Center Denver, CO
Experience what's next in hospitality The fastest-growing event in hospitality is back and bolder than ever.
In October 2025, The Hospitality Show returns with more energy, more innovation and new ways to move your business forward. From a reimagined show floor and new interactive zones to curated 1:1 meetings and peer-led education , every detail is designed to help you accelerate what's working and navigate what's next. Join thousands of hospitality professionals — from owners and operators to rising stars and innovators — coming together to solve real challenges and shape what's ahead.
AWARD WINNER READ HERE
About Ecolab
A trusted partner for millions of customers, Ecolab (NYSE:ECL) is a global sustainability leader offering water, hygiene and infection prevention solutions and services that protect people and the resources vital to life. Building on more than a century of innovation, Ecolab has annual sales of $16 billion, employs approximately 48,000 associates and operates in more than 170 countries around the world. The company delivers comprehensive science- based solutions, data-driven insights and world-class service to advance food safety, maintain clean and safe environments, and optimize water and energy use. Ecolab’s innovative solutions improve operational efficiencies and sustainability for customers in the food, healthcare, high tech, life sciences, hospitality and industrial markets.
Crystina Thompson 651-250-4724 MediaRelations@Ecolab.com Source: Ecolab Inc.
www.ecolab.com
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Ecolab to Acquire Ovivo’s Electronics Ultra-Pure Water Busines
August 12, 2025
ST. PAUL, Minn.--(BUSINESS WIRE)-- Ecolab Inc. has entered into a definitive agreement to acquire Ovivo’s Electronics business, a leading and fast-growing global provider of breakthrough ultra-pure water technologies for semiconductor manufacturing.
Click here for the complete story
HOSPITALITY NEWS AUG | Page 15
ACF NATIONAL CONVENTION 2025
"A special thanks to Nancy Kombert, President of the ACFLI, for taking pictures and capturing stories"
Nancy Kombert, President of the ACF Long Island, NY It takes a true culinary professional to capture the energy and impact of a convention as dynamic as the 2025 ACF National Convention. Each day was filled with inspiring speakers, high-level competitions, engaging demonstrations, and much more. The trade show proved to be a standout highlight—an impressive success within the greater success of the convention itself. In the following pages, you’ll find the chefs and industry leaders who received awards and special recognition for their outstanding achievements.
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ACF HONORS CULINARY EXCELLENCE at the 2025 National Convention in Las Vegas Jacksonville, FL — August 7, 2025 — The American Culinary Federation (ACF) is proud to announce the winners of the 2025 ACF National Awards and Culinary Competitions, celebrated during the ACF National Convention held at the Paris Las Vegas Hotel & Casino. Chefs, students, and military teams from across the nation, and around the globe, gathered to showcase their skills, passion, and dedication to culinary excellence. From the international arena of the Global Chefs Challenge to the patriotic spirit of the Freedom Chefs Challenge, and from the fast-paced ACF Food Sport Competitions to the prestigious ACF National Awards, this year’s convention highlighted the best and brightest across the culinary profession.
TOP COMPETITION HIGHLIGHTS
Global Chefs Challenge Qualifying teams will advance to compete in the Global Chefs Finals during the 2026 Worldchefs Congress & Expo in Wales.
• Global Chef Winner: Derek R. Mazzoccoli, USA • Global Pastry Chef Winner: Pablo Galvan, Mexico • Global Vegan Chef Winner: Michael J. Stamets, CEC, USA • Global Junior Chef Winner: Yeishalee Santana, USA
Freedom Chefs Challenge • Gold Medal & Overall Winner: Team United States Coast Guard • Special recognition to all branches who competed with honor and distinction ACF Food Sport Competition Powered by World Food Championships and Sponsored by TurboChef • Pizza: Larry Matson, CEC, CCE, AAC • Burger: Gabe Rosado, CEC, CCA • Pastry/Dessert: Rebekah Pool • Sandwich: Vanessa Marquis, CEC, AAC
HOSPITALITY NEWS AUG | Page 17
ACF National Competitions Chef of the Year sponsored by Middleby. Student competitions sponsored by Zwilling. • Chef of the Year: Jeffrey MacDonald, CCC • Pastry Chef of the Year: Kelsie Vansant, CEPC • Chef Educator of the Year: Joshua Wickham, CEC, CEPC, AAC • Student Chef of the Year: Karen Wood • Student Pastry Chef of the Year: Kaylee Snyder • Student Team National Champions: SUNY Delhi • Knowledge Bowl National Champions: Chefs de Cuisine Association of St. L L.J. Minors Chef Professionalism Award • National Winner & Southeast Region Recipient - Jay Ziobrowski, CEC • Central Region Recipient - Kevin L. Penn, CEC, CCA • Northeast Region Recipient - Kevin C. Doherty, CEC, CCA, AAC • West Region Recipient - Jay Rathman, CEC, CCA NATIONAL AWARDS AND HONORS
PRESIDENTIAL MEDALLIONS Awarded to exceptional chefs and industry leaders Jason G. Avelson, CEC, CCE, AAC Jeff Bacon, CEC, AAC Derrick Connor, CEC, CCA Andy Cuthbert, HAAC Edward E. Fuchs, CEC, CCE, CCA Christopher A. Galarza, CEC, CCA LaKisha Harris John Jakeman, CEC, CCE Gene E. Kalesti Thomas J. Macrina, CEC, CCA, AAC, HOF, HBOT John N. Masi Greg Matchett, CEC, AAC Patrick D. Mitchell, CEC, AAC John J. Norton, CEC, CCA Joseph D. Parajecki James V. DiMarzio, CEC, AAC Ralph C. Feraco, CEC, AAC
Rajeev Patgaonkar, CEC, AAC Thomas F. Recinella, CEC, AAC Lenard Rubin, CEC, CCA, AAC Morris Salerno, HAAC Michael Thames, CEC, CCA David G. Turin, CEC Daniel Van Etten, CEC Fred G. Wright, CEC, AAC William Yee
Page 18 | HOSPITALITY NEWS AUG
CUTTING EDGE AWARDS Awarded to exceptional chefs and industry leaders Patrick S. Artz
Robert W. Beighey, CEC, CCA Walter T. Cloud, CCC, CEPC Thomas J. Delle Donne, CEC Spyridon Giannakoulopoulos, CEC, CCE Debra S. Hamlin-Childers Richard Hoffman, CEC, CCA, AAC Raimund W. Hofmeister, CMC, AAC Matthew P. Jarson Sergey Kashkin, CEC, CCA Tony Le, CEC Douglas R. Maneely, CEC, CCA, AAC Maynard J. Meland, CEC, CCA, AAC Andrew Helmandollar Jimmy L. Hill, HAAC
Oscar Moreno Lee H. Moultrie John T. Piazza, CEC, CCA, CCE David L. Prows, CEC, AAC Matthew D. Schellig, CEC, CEPC, CCE, CCA, AAC Travis Stehman David J. Turcotte, CEC, AAC Tom Valentin, CEC, AAC John J. Woods, CEC, CWPC, AAC Jay Ziobrowski, CEC
INDUSTRY PARTNER OF THE YEAR
HOSPITALITY NEWS AUG | Page 19
LIFETIME ACHIEVEMENT AWARD RECIPIENTS Byron J. Bardy, CMC, AAC O. Siegfried Krauss, CEC, AAC Denise S. Graffeo, CEC, AAC, HOF Paul E. Sorgule, AAC Wilfred R. Beriau, CEC, CCE, AAC OUTSTANDING CHAPTERS Small Chapter of the Year National Winner & Western Region Recipient - Four Corners Chapter of the ACF (NM073) Central Region Recipient - ACF Professional Chefs and Culinarians of the Heartland (NE032) Southeast Region Recipient - ACF Myrtle Beach Chapter (SC031) Large Chapter of the Year National Winner & Northeast Region Recipient - ACF Greater Baltimore Chapter Inc. (MD051) Central Region Recipient - ACF Michigan Chefs de Cuisine Association (MI012) Southeast Region Recipient - ACF Caxambas Chapter of Southwest Florida (FL211) Western Region Recipient - ACF High Sierra Chefs Association (NV023) Largest Chapter in the ACF : Grand Rapids Chapter CLASS OF 2025 EMERITUS JUDGES Alex Darvishi, CEC, AAC, HOF Joseph Decker, CMPC Victor Gielisse, CMC, AAC
Gunther Heiland, CMPC, AAC Steven Jilleba, CCE, CMC, AAC Aidan Murphy, CMC, AAC Thomas Recinella, CEC, AAC Thomas Peer, CMC, AAC - Posthumous Emeritus Judge
Congratulations to all competitors, finalists, and award recipients. Your commitment to excellence inspires the culinary community and sets a gold standard for the profession.
To learn more about ACF competitions and events, visit the website:
To view pictures of the awards and competitions click below:
ACFCHEFS.ORG
VIEW PICTURES
Page 20 | HOSPITALITY NEWS AUG
All about Sponsors
AHF Tradeshow & Lunch
Our National Conference Tradeshow is one of our most loved events. Our vendors will be ready and waiting for you in the AHF Tradeshow Hall. Head over to explore new products, services, innovations, and more from our valued partners and sponsors. Be sure to prepare with AHF’s Business Partner Directory and our tradeshow guide. Your time will be best used if you have a plan of who you’d like to talk to. Lunch will be served by vendors in the hall. Grab some plates while you explore the hall and taste the latest offerings. This is your chance to line up new products and services tailored to support self-operators.
A Sincere thank you to the Sponsors
On behalf of the AHF national, and the Chapters, Hospitality News gives a hearty thank you to each and every sponsor for their support, regardless of the level of sponsorship, it all helps to make the AHF what is today. HOSPITALITY NEWS , who works with manufacturers, distributors, and all types of service providers, supports and observes the effective brand building offered by the AHF, and proud to be part of it.
Sponsor or Exhibit with AHF
AHF is the leadership national nonprofit association serving self-operated foodservice leaders in healthcare and senior dining. AHF provides a platform by which you and your company can build meaningful, rewarding relationships with leading subject matter experts. Our ability to assist you in cultivating targeted opportunities to drive brand visibility will help you gain success in the self-op market. AHF’s community has hundreds of self-operated leaders looking to build vendor partnerships. More than that AHF members are connected to hundreds more facilities further extending your reach. AHF Members are key decision-makers (80%+) in the procurement of food, equipment, services and more. Begin your journey with an annual sponsorship and tailor it further with a range of a-la-carte opportunities to maximize your exposure. If attending our conference isn’t feasible this year, don’t worry; you can download our media kit to craft your customized package. Basic Details: AHF’s sponsorship terms are typically January to December. Signup below. Sponsorship is open until filled. Bronze and above packages include BOTH annual and conference benefits.
2026 Sponsorship and exhibitor opportunities will open in October 2025.
HOSPITALITY NEWS AUG | Page 21
Email: christina@CunninghamBaron.com Christina Campbell: 216.579.6100 ext. 8 Press Contact: For immediate release News
1900 Superior Avenue | Suite 304 | Cleveland, Ohio 44114 P. 216.579.6100 | F 216.579.6102
Safer, Cleaner Kitchens: Frontline International UCO Tanks and Caddies Have Overflow Protection Helps prevent spills, promotes safer operation
July 23, 2025—Frontline International pioneered safe, clean, and sustainable FOG-handling systems for foodservice kitchens—from efficient fresh oil filling to high-quality UCO collection to industry-leading data management and automation. Among the company’s many value-adds are thoughtful, innovative details like overflow protection and shut-off valves for most used oil handling equipment. Only Frontline has them. The safety feature is available on Frontline used oil containment tanks and used oil collection caddies, representing a dozen individual products. Integral level indicators read the amount of used oil in a particular vessel as it fills. As predetermined thresholds are fulfilled, programmed automated warnings are sent to users. If ignored, or when maximum capacity is reached, the shut-off valve engages.
Frontline’s storied engineering department solves real-world kitchen problems in unique ways. Overflow protection prevents spills and helps ensure safe operation.
As Frontline founder and CEO John Palazzo says, “Our mission at Frontline International was to design systems engineered to clean up one of the nastiest areas of the kitchen. We want to help prevent burns, slips, and falls and otherwise keep kitchens cleaner, safer, and more sanitary.” Overflow protection is a natural extension of that mission. Cooking oil unleashed from its containment can quickly become a hazard, both as a slip and fall risk and in attracting pests that create unhygienic conditions—not to mention the potential for burns. The highest standards of safe handling help reduce or eliminate these risks. Only Frontline tanks and caddies have the added safeguard of overflow protection to help prevent overfilling.
For more information, visit www.frontlineii.com .
About Frontline International
Frontline International, Inc. designs, manufactures, and distributes superior commercial foodservice equipment for the storage, handling, and disposal of cooking oil. Customers own their own equipment, negotiate their own oil rebates, and have the freedom to choose their own oil vendors. The company also offers turnkey oil management under its OilCare® bundled services program. For more information, contact Frontline International, Inc. at 187 Ascot Parkway, Cuyahoga Falls, OH 44223. Phone: +1 330-861-1100. Toll free: 1-877-776-1100. Web : http://www.frontlineii.com. Email: info@frontlineii.com.
www.rcfinefoods.com or call us toll fre (800) 526-3953
Event Schedule From networking mixers to trendsetting expos, explore the events shaping the future of hospitality. National Hospitality & Foodservice Conferences
Michael Lomonaco Chef/Culinary Director/Restaurateur Chef Michael Lomonaco is the creative force behind Porter House Bar and Grill, which opened in 2006 and quickly became a cornerstone of New York City’s dining scene. Known for its elegant take on classic American cuisine, Porter House has received high praise from critics, major food guides like Zagat and Michelin, and a loyal following of guests who appreciate its focus on top-tier ingredients—especially dry-aged Prime beef and pristine seafood.
Presidents Conference is designed specifically for decision-makers from across the food-away-from-home ecosystem. Connect and network with other senior leaders within the manufacturer, operator, distributor, and allied partner communities.
August 23-25 Hyatt Regency New Orleans New Orleans, Louisiana Click Here to See Conference Video
Michael Lomonaco Chef/Culinary Director/Restaurateur
Page 24 | HOSPITALITY NEWS AUG
Event Schedule National Hospitality & Foodservice Conferences
October 26-28, 2025 Colorado Convention Center Dencer, CO Operate better. Innovate bolder. Drive profit.
Nov 10- 13 | Las Vegas Mandalay Bay Convention Center
October 5-8, 2025
The Wigwam in Litchfield Park, Arizona Annual Conference
Nov. 11-13 Orange County Conv. Center Orlando, Florida
HOSPITALITY NEWS AUG | Page 25
Stop Handwriting Today Prep-Pal Pro is ITD Food Safety’s all-in-one labeling solution for food prep, grab-n-go, and custom labels. It prints clear, compliant labels for prepped ingredients, ready-to-eat items, and specialized needs, helping businesses stay organized, efficient, and food safety compliant. With user-friendly software and a compact design, Prep-Pal Pro streamlines labeling, reduces errors, and saves time in busy food service environments. Whether you need prep date labels, nutritional information, allergen details, or branded grab- n-go labels, Prep-Pal Pro provides a fast and reliable solution to keep your operation running smoothly.
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About Us
Ed Doherty is an entrepreneur with a flair for innovation. In 1985, Ed started Doherty Enterprises, Inc. a company focused on growing franchise restaurants through partnerships with strong national brands who are leaders in their restaurant categories and possess strong marketing teams. Doherty, is a franchisee of three iconic national brands, showcasing that innovation and entrepreneurial spirit, Doherty also owns and operates two independent, proprietary concepts. The Shannon Rose Irish Pub & Spuntino Wine Bar & Italian Tapas. Today, Doherty is a regional powerhouse with over 140 restaurants in New York, New Jersey, Georgia and Florida with a strategic plan that calls for continued new unit growth.
Ed Doherty
Gregory K. George Jerry Macopoulos Kathleen Coughlin
Shannon Portell
Tim Doherty
Kurt Pahlitzsch
HOSPITALITY NEWS AUG | Page 27
Brick Oven hearth-baked bread, since 1924. Delivered Fresh Daily.
ABOUT US
1924
Present Day Flash forward nearly a century later and we are still baking in brick ovens in the same neighborhood. Our baking approach is still rooted in old-world techniques which yields uncompromising attention to detail & quality.
Our Dough
Paramount Bakeries was established on the corner of Davenport Avenue & N. 8th Street in Newark, NJ in 1924. The alluring smell of brick oven hearth baked bread waft through the neighborhood and brought droves of people through the doors.
The outstanding flavor of our bread starts with using simple ingredients and the best water in the country. Once our batches are mixed they undergo what's known as retarding or cold-proofing.
Family Owned
Our Baking
Early Mornings, Every Day Our deliveries are made every day before the sun rises. The bread arrives to each store front only hours after being baked. Our goal is to provide our customers with maximum freshness.
We believe in hearth baked bread! Our ovens are imported from Italy and built brick by brick to ensure consistent and evenly baked crusty bread. Baking in this style allows for the most delicious flavor and aroma.
As a family owned business we strive to be great every day. We've taken tremendous
pride in serving our customers and our
community for close to 100 years. We plan on doing the same for the next 100 years
4
sales@paramountbakeries.com 973-482-6638
Elevate the guest experience by transforming a standard guest room into a premium wellness stay, with air and surfaces that are purified of allergens, viruses, bacteria, mold, and VOC’s. Unlock a double- digit boost in ADR through a hassle-free revenue share model. HEALTHY AIR. HEALTHY REVENUE.
We handle everything for you, from installation to maintenance, ensuring a seamless upgrade to your existing HVAC units with a quick and easy 24-hour turnaround. You bring the guest rooms. We bring the solution.
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24-hour conversion using existing HVAC systems with virtually no maintenance.
Healtheair is easily retrofitted into your existing PTAC or VTAC HVAC systems. The air circulating in the room will provide constant air and surface purification while your guests enjoy the comfort of their desired fan and temperature settings. A CLEAN AND PURE ENVIRONMENT ALWAYS ON. ALWAYS PROTECTING.
The new generation of advanced UV-C disinfection and odor removal technology. Equipment backed by science, and built for efficacy and reliability in any industry - Airbotx® is here to help the world breathe safer, and breathe easier.
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Inactivate Airborne Pathogens
Eliminates All Odors Those caused by fire and smoke, cigarette smoke, marijuana, pets, cooking, and other chemicals or volatile organic compounds (VOCs).
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Provide the safest air quality by inactivating airborne pathogens like SARS-CoV-2, E. coli, and MRSA.
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Minimizes labor required- just plug it in and turn it on.
Page 30 | HOSPITALITY NEWS AUG
From the
Please join us in welcoming Paulina Padilla, Hotel Manager, at Mandarin Oriental, New York. Paulina is a passionate hospitality leader with over a decade of diverse work experiences with various top international hospitality groups. Her strengths focus on fostering positive work collaboration, elevating guest experiences, nurturing high-performing teams and championing overall operational excellence. A native of Mexico, she began her career in the Food & Beverage department at Four Seasons Dallas, then progressed her career in rooms division at St. Regis Bahia Beach resort , Puerto Rico as well as the legendary St. Regis, New York. Later she held executive positions as Director of Rooms at The Carlyle New York, a Rosewood
Hotel and at the unique lifestyle hotel The Ned Nomad. Her last position was Director of Operations at 1 Hotel Central Park where she was instrumental in elevating service standards and guest experiences along with various property upgrade projects. Paulina joined Mandarin Oriental, New York as Director of Rooms in summer 2024. She since made immediate impacts with raising quality scores, boosting efficiency, and driving profitability—while always focusing on warm, guest and colleague centric services. As Hotel Manager, she will oversee all hotel operations and continue partnering with the executive team to elevate operations at our beautiful New York property as we continue to strive to deliver the Exceptional Everyday, Everywhere.
LILLY ROCHA Executive Director / CEO
Latino Restaurant Association @latinorestaurantassociation
www.latinorestaurantassociation.org abril@latinorestaurantassociation.org
Page 32 | HOSPITALITY NEWS AUG
See
at the Following Shows in 2025
July 13-15 San Antonio, TX Booth #2021
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With an extensive background in food service, ITD’s founders understand the challenges of delivering safe, delicious food efficiently. Trusted by major chains like Subway and 7Eleven, as well as numerous hospitals and schools, ITD has streamlined food prep and safety management in thousands of locations. Our products ensure food safety and customer satisfaction, making us a reliable choice for businesses seeking efficient solutions.
HOSPITALITY NEWS AUG | Page 33
LEARN MORE
Your donation of any amount will make a direct and immediate impact with Mercy Chefs. Simply click the button below to give securely through credit card, PayPal, or Venmo. 100% Tax Deductible MAKE A DONATION
Give Now
Chef Gary & Ann LeBlanc Meet Our Founders
Chef Gary and Ann LeBlanc founded Mercy Chefs in 2006 after the devastation and massive impact that Hurricane Katrina left on Gary’s hometown of New Orleans. Gary, being a Louisiana native, felt compelled for the first time in his life to volunteer. At the time, he was broken by what he witnessed in his hometown of New Orleans during the aftermath of Hurricane Katrina. The devastation was so intense and widespread. Lives were completely disrupt and the community was in ruins. After Katrina, he saw first-hand the incredible difference a hot meal could make, but after 35 years in the hospitality industry, Gary was surprised and outraged by the quality of food being served.
Read More
FEATURED EMPLOYEE Mr. Waldemar Bronowicz, Handyman The Phillips Club
Waldemar has been employed with the property for 11 years.
Waldemar, Known in the hotel as “Waldek,” began working at The Phillips Club in 2001. Prior to that he was working as a carpenter with a company named BACC. He was working on a renovation project in TPC when he met Gary Zelkos, the Chief Engineer, and decided to apply for the open Handyman position at The Club. After waiting to hear back for almost 5 years, at last his wish came true!
On the 3rd of April, 2006 he became part of The Phillips Club team. This is his 11th anniversary and he is truly honored to be part of this property. He is privileged to be working among very friendly coworkers. Waldek was born and grew up in Poland. He finished high school at the age of 19 and went to serve in the army for 2 years. After returning from the army, he continued his education and obtained a college degree. He has a beautiful wife of 28 years and one daughter who graduated from NYU Steinhardt in 2014. Attending the post baccalaureate program at NYU College of Arts & Science, she is currently applying to medical school. He enjoys to travel in his free time. Some of his favorite destinations include Cancun, Mexico and Munich, Germany.
Waldemar is truly a team player, He is always cordial, pleasant and a pleasure to work with!
– recommended by Stephanie Myers, Human Resources Manager
Service & Product Directory
If you are interested in being listed, please contact us at info@hospitalitynewsny.com
Apparel Crooked Brook Utica, New York crookedbrook.com Architecture / Design Focus Lighting New York, New York focuslighting.com Bakers / Baked Goods Fresh and Tasty Baked Products, LLC Bronx, New York freshandtasty.com
Alpha Solutions Farmingville, New York alphawastesolutions.com Commercial Cleaning Corp. Trenton, New Jersey commercialcleaningcorp.com Hoodz Ann Arbor, Michigan hoodzinternational.com Cleaning Companies
Equipment Dealers
Elite Equipment and Design Farmingdale, New York elitestudioe.com LaBel Equipment Corem, New York labelfoodservice.com Rogers and Sons New York, New York rogerandsons.net The Sam Tell Companies New York, New York samtell.com Singer M Tucker Paterson, New Jersey singerequipment.com Event Planners Gabriela Moura Events Queens, New York gabrielaevents.com Elegant Affairs New York, New York elegantaffairscaterers.com Flatware - Dishes, Glasses, Utensils Round Eye Supply Kennesaw, Georgia roundeyesupply.com Tuxton Walnut, California tuxton.com Welltold Glassware Exeter, New Hampshire welltolddesign.com Food Distributors / Food Services
Restaurant Cleaners New York, New York restaurantcleaners.com Sani Systems Hicksville, New York sani-systems.com
Rockland Bakery Nanuet, New York rocklandbakery.com Beverages
Culinary Schools
Culinary Institute of America Hyde Park, New York ciachef.edu Institute of Culinary Education New York, New York ice.edu Johnson and Whales Providence, Rhode Island jwu.edu Kosher Culinary Center Brooklyn, New York kosherculinarycenter.com
Butcher Casanova Meats West Babylon, New York casanovameats.com Chemical Companies Cleanse Tec Hauppauge, New York cleansetec.com Yorkville Coffee Company Brooklyn, New York (718) 768-4848 Diversey Fort Mill, South Carolina diversey.com Ecolab Saint Paul, Minnesota ecolab.com Imperial-Dade Jersey City, New Jersey imperialdade.com Ronbar Laboratories, Inc. Long Island City, New York ronbarlabs.com
Dairy
Bartlett Dairy Jamaica, New York bartlettny.com Cream-O-Land Dairy Florence, New Jersey creamoland.com
Dearle Farms, Inc. Bethpage, New York derle.com Wards Ice Cream Paterson, New Jersey wardsicecreamonline.com
Bertram Foods Linden, New Jersey sbertram.com DiCarlo Food Services Holtsville, New York info@dicarlofood.com Gordon Food Services Wyoming, Michigan gfs.com
Santec Clean Needs Linden, New Jersey cleanneeds.com
If you are interested in being listed, please contact us at info@hospitalitynewsny.com
VITO Fryfilter, Inc. Arlington Heights, Illinois vitofryfilter.com
Jamac Frozen Foods Jersey City, New Jersey jamacfoods.com
Tables and Chairs
Prince Seating Brooklyn, New York princeseating.furniture RestaurantFurniture.net Deerfield, Illinois restaurantfurniture.net
Pest Control
Performance Food Service Richmond, Virginia performancefoodservice.com
Bell Environmental Parsippany, New Jersey bell-environmental.com
Sysco Houston, Texas sysco.com US Foods Rosemont, Illinois usfoods.com
Produce
Gargiulo Produce Hillside, New Jersey gargiuloproduce.com
Private Chef
Schneiders Farm Melville, NY schneidersfarmmelville.com
Whitsons Culinary Group Islandia, New York whitsons.com
Smallwares and Supplies
Linen Companies
Cleanse Tec Hauppauge, New York cleansetec.com Coast Linen Services Neptune, New Jersey coastlinenservices.com Imperial-Dade Jersey City, New Jersey imperialdade.com
Indulge Kitchen Supplies Brooklyn, New York indulgekitchensupplies.com Imperial-Dade Jersey City, New Jersey imperialdade.com
Private, Intimate Dinner Parties Romantic Date Night & Couples Date Night: 2-4 Larger Dinner Parties: 6 Or more, up to as many as your dining room or backyard can hold
Round Eye Supply Kennesaw, Georgia roundeyesupply.com World Centric Petaluma, California worldcentric.com
Manufacturers
Bar Maid Pompano Beach, Florida bestinthebar.com Be Green Packaging Ridgeland, South Carolina begreenpackaging.com
Staffing Agencies
Add a little bit of body text Chris LaVecchia is Long Island’s Premier, In-Home Private Chef. He offers exceptional, intimate dining, in the comfort of your home. Chef curates an exquisite, 5-Course tasting menu based on your preferences using the INTAKE FORM. Spoil your loved ones with a Romantic Date Night for 2, Couples Date Night, Dinner for 4, or larger Dinner Parties of 6 or more, up to as many as your dining room or backyard can hold.
At Your Service Staffing New York, New York aysstaff.com
Grease Guardian New York, New York, greaseguardian.com
LLoyd Staffing NY, Fl, National lloydstaffing.com
LightFry Borås, Sweden lightfry.com National Retail Solutions Newark, New Jersey nrsplus.com Univex Corporation Salem, New Hampshire univexcorp.com
Restaurant Zone New York, New York therestaurantzone.com
Top Hospitality Recruiting Beverly Hills, California tophospitalityrecruiting.com
See what everyone is talking about on our REVIEWS & TESTIMONIALS PAGE
ACF CERTIFICATION:
Getting ACF (American Culinary Federation) certified offers a range of professional and personal benefits for chefs, culinary educators, and foodservice professionals. Your Passport to Success in the Kitchen National Recognition ACF certification is one of the most respected culinary credentials in the U.S. It verifies your skills, knowledge, and commitment to professional excellence. Career Advancement Certified chefs are often prioritized for promotions, leadership roles, and higher salaries. Employers see certification as a mark of credibility Distinguishes you in a crowded job market. Sets you apart in resumes, interviews, and contract bids (especially in government or institutional roles). Higher Earning Potential Certified chefs can earn up to 20% more than their non-certified counterparts, depending on role and region. and professionalism. Competitive Edge
Validation of Skills Proves you meet industry standards in areas like: Culinary techniques, Food safety and sanitation, Nutrition, Leadership and management. Professional Development Encourages continuous learning through CEHs (continuing education hours). Keeps you current on industry trends, techniques, and standards. Networking & Prestige Join a community of respected professionals. Gain access to ACF events, mentorship opportunities, scholarships, and exclusive job boards. Employer & Client Confidence Instills trust in potential employers, clients, and investors—especially important for private chefs and consultants. Pathway to Specialization ACF offers tiered certifications (e.g., Certified Sous Chef, Executive Chef, Culinary Educator, Pastry Chef). You can specialize based on your career goals. ACF certification is more than a title—it's a career accelerator that validates your expertise, builds trust, and opens doors across the culinary world.
Page 38 | HOSPITALITY NEWS AUG
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