April 2022 Edition

APRIL 2022

VOLUME 2 x ISSUE 3

BACK TO THE FUTURE THE “AUTOMAT” RETURNS WITH A TOUCHLESS FOOD EXPERIENCE PAGE 40

ON THE INSIDE Table Talk

Association Events Service Directory Employment Opportunities Calendar of Events

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A MESSAGE FROM OUR PUBLISHER

I amelated to see the country is transitioning to a level of normalcy similar to what we remember. We are able to see faces, smiles, and emotions, something years ago, we would take for granted. Now we take less for granted, and appreciate things more than ever. Probably that is one of the best things that came from the pandemic, we appreciate now that which we took for granted. Being in the hospitality industry which includes hotel, restaurant, travel, gaming, and a whole lot more, we can see first hand, that “we are coming back,” and although not business as usual, we are certainly moving in the right direction. No doubt there are still many challenges, such as staffing, the supply chain, and now a major spike in gas prices, that put a kink in travel and entertainment. We the American people, are resilient and we shall overcome. Those who make a living predicting the future, are very verbal that the third quarter of 2022 should be great. Many restaurants are claiming long waits for tables, and people are more than willing to spend more for a dining experience and are not complaining about

higher prices. Yes, the last two years were tough, but there is a light at the end of the tunnel, and if we look hard, we can see it, and if we look harder, we can see a bright light. The proverb “necessity is the mother of invention” proves true and the pandemic created the need for new products and services. In the last two years, we have seen so many new services and products surface, and we shall be a better country for it. On behalf of the HN staff, and myself, we wish everyone a healthy and prosperous 2022.

Cordially,

Ed Daniels Publisher & Editor-in-Chief n

MEMBERSHIPS & AFFILIATIONS n American Chefs Federation

n American Chefs Federation - New York Chapter n American Chefs Federation - Long Island Chapter n Bread Bakers Guild of America n Society for Hospitality and Foodservice Management

n The Partridge Scholarship Foundation n Association for Healthcare Foodservice

n Association for Healthcare Foodservice - New York Chapter n Association for Healthcare Foodservice - New Jersey Chapter

ED DANIELS

PUBLISHER & EDITOR-IN-CHIEF

4 2

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DYNAMIC CIC SPEAKER LINE UP!

MARC FUCHS Executive Vice President Singer M Tucker

ROB GEBHARDT Vice President Experience Services Work Dynamics JLL

DIANE PANCOSKI VP Marketing Strategy and Innovation Aramark Workplace Experience Group

SHARON ELIATAMBY Senior Project Manager World Bank Group (Moderator)

JOANNA DISSIN Director, Integrated Workplace Experience Work Dynamics JLL

TIM LEPORE Head of Investor Sales AMS CBRE | Host

AARON SALSBURY Vice President, Strategy & Analytics E15 Group

SHANNON CARROLL WASHINGTON Senior Marketing, Comms & Engagement Manager ISS Guckenheimer

SELENA CUFFE President, SodexoMagic Founder, Heritage Link Brands

FOR MORE INFORMATION, OR TO REGISTER shfm-online.org/2022cic-origin

ON THE INSIDE 8 10 ACF Honors Top Chefs & Industry Leaders at Annual Gala Gloves for Food Safety

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

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

Hospitality in the Metaverse. Are You Ready?

Setup Any Ghost Kitchen with Middleby Marshall Wow! Ovens

18 14 24 20 27

Chris Crowley Eleni Finkelstein

Linchi Kwok Cole McKisson

Restaurant Associates Celebrate Diamond Anniversary International Restaurant & Foodservice Show & Coffeefest Recap GRUB STREET: OFFICE WORKERS ARE FINALLY HEADING BACK

Beth Torn, RD, MA Account Executive Martin Daniels Carol Terracciano Design/Creative Director André Garabedian Social Media Director Margarita Kilpatrick Editing and Proofing

Spicing Up Extra Virgin Olive Oil

Lifting Foodservice: A Profile of Ron Ehrhardt

Mairead Beeson Lauren Swantko HOSPITALITY NEWS Created by Media Magic, Inc. 245 Newtown Rd, Plainview NY 11378 HospitalityNewsNY.com (833) 500-6397

Optimizing Menus in a Post-Pandemic World

Talk Table

THE POWER OF HEALING THROUGH FOODSERVICE A CONVERSATION WITH VERONICA MCCLYMONT

The Resurgence of the Modern Automat

42 48 50

TAKING OVER THE FAMILY BUSINESS

Mille Nonne: A Commitment to Quality

WILL OUTDOOR DINING BE IN-DEMAND AFTER THE PANDEMIC

64 68 70 56 58

RECOVER 2022: WHICH PART OF THE WORLDWILL TAKE THE LEAD?

CHANGING THE WORLD, ONE COOKIE AT A TIME

Service & Product Directory

Employment Opportunities

Upcoming Events

AMERICAN CULINARY FEDERATION HONORS TOP CHEFS & INDUSTRY LEADERS AT ANNUAL GALA

A s prestigious chefs in Long Island gathered for the ACF Gala event at Leonards in April — many memories were made, awards were given out, and recognition was shown for the tremendous tenacity these chefs possessed. The ACF Long Island Chapter’s President, Paul Jensen, led the night with amicable leadership and admiration for his peers. From seasoned chefs to upcoming students, those recognized were greeted with a round of applause for their continued service in the Hospitality Industry. A surprise video presentation was given by the National President of ACF — Chef Kimberly Brock Brown. With class and benevolence, she guided the positivity and encouragement of those in attendance.

Chef Frank Constantino and his wife, Ilene and two sons, Frank Costantino, Jr. and Chef Jake Costantino

Above, ACF President, Kimberly Brock Brown addresses the Gala

Ready Set Cook Team 1st Place Winner, Student Chef Vincenzo LaRocco

Chef Paul Jensen, President of ACF Long Island Chapter at the podium.

ACFLI Student Member of the Year Award. left to right: Albert Bourdon, Danielle Ali, recipient Damien Ali, Lauren Ali and Gail Henn.

Gerard Molloy Chef Professionalism Award, left to right: award recipient Lenny Messina, Jr., Lori Messina, Lenny Messina Sr, & Gabrielle Messina.

Ready, Set, Cook Monroe Scholarship Winners, left to right; Damien Ali, Kenneth Banegas and Humza Hussain

The ACFLI Distinguished Alumni Award: Chef Chris Palmer and Associates from Crest Hollow Country Club.

ACFLI Industry Leader Award. left to right: Chef Andrew Greene, Craig Spencer and Mike Joseph

Chef Chris Palmer, pictured left with family, a native New Yorker from Long Island, spent the better part of his illustrious career on Long Island. Being an active advocate of the ACF, he has supported the organization an its mission. Chef Chris is certified with distinguished credentials with a long history of successes. Currently he is the Executive Chef of the well- known landmark Crest Hollow Country Club in Woodbury, Long Island. Anyone spending just a few minutes with Chef Chris, can tell immediatley this is a passionate and spiriterd Chef. Read more about Chris in the next edition. n

GLOVES FOR FOOD SAFETY

THE CDC ESTIMATES THAT APPROXIMATELY 48 MILLION PEOPLE GET SICK FROM FOODBORNE ILLNESS EVERY YEAR. 128,000 OF THESE PEOPLE END UP IN THE HOSPITAL AND 3,000 DIE.

T he five most common foodborne illnesses are norovirus, salmonella, clostridium perfringens, campylobacteriosis, and staph aureus. Approximately 25% of people and animals have staph bacteria on their skin and in their noses, which usually doesn’t cause infections in healthy people. However, staph bacteria can make toxins that cause food poisoning. If someone with the bacteria prepares food without wearing gloves, and the food isn’t heat-treated, the bacteria grow, toxins develop, and customers can contract a foodborne illness. Wearing gloves while handling food requires a careful balance. As a food safety professional, it’s disheartening to see servers wearing gloves but not changing them between tasks, such as, cleaning tables, handling money, or serving food. When you ask a food worker how often they change their gloves, many are quick to say between every task, but if you look into the garbage can or inventory at the end of the day, it is apparent that they aren’t following protocol. Unfortunately, most kitchen staff don’t change their gloves often enough either. I recently observed a counter-person preparing bagels: one with whitefish salad and tomato, one with bacon and egg, and lastly, one with tofu. In all three cases, he touched the food with his gloved hands—the same gloved hands! He also used a knife, wrapped the bagels, wrote the price on themwith a Sharpie, and wiped the counter with a cloth rag. He didn’t change his gloves the entire time. In this case, the lack of glove changing is more than a sanitary issue where we have

to worry about salmonella, E.coli, and staph; we need to also worry about cross-contamination of allergens, be conscious about religious and cultural practices for people who don’t eat pork, and consider the vegans among us who don’t consume any animal products. The federal food code states that, “Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.” Handling ready-to-eat food that isn’t going to receive any additional heat treatment is the most significant point that gloves should be worn in a kitchen. Many employees also like to wear them when handling dirty dishes, garbage, and cleaning to protect themselves. Handwashing and wearing gloves prevents foodborne illnesses because they limit the cross-contamination of foods. Before putting on gloves, employees must wash their hands using an appropriate method. Studies show that most foodborne illness comes from employees not following proper food safety guidelines and is therefore preventable. It’s the food service manager ’s obligation to teach their staff about the proper use of gloves. My recommendation is to use color-coded gloves. Use green gloves for sanitation, purple gloves for clean dishes, clear gloves for ready-to-eat food, and yellow gloves for serving the food. n

BETH TORIN, RD, MA

CHIEF OPERATING OFFICER bettercallbeth.com Beth Torin erved as the Executive Director for the New York City Department of Health Office of Food Safety (NYCDOHMH) for 14 years.

HOSPITALITY IN THE METAVERSE: ARE YOU READY?

F acebook converted all of its apps and technologies into a new company and brand called Meta in October 2021, and the “Metaverse” has since resurfaced as a buzzword. People want to know if we’ll soon be living in the metaverse. It doesn’t take long for some pioneers to jump into the metaverse, and McDonald’s has already done so (Dean, 2022). On February 4th, the company filed ten trademark applications to the U.S. Patent and Trademark Office for both McDonald’s and McCafé, including: n Virtual food and beverage products, including NFTs. (AnNFT is a unique andnon-interchangeable unit of data stored on the blockchain that can track a unique digital asset’s transfer, ownership, and properties, according to Napoli, 2021). n Operating a virtual restaurant online with home delivery features. n Online actual and virtual concerts. The idea is that when people feel hungry while hanging out in the metaverse, they can just “walk” into a McDonald’s to place an order without needing to return to the real world. Then the food will be delivered to their door minutes later. Panera Bread also filed a trademark for “Paneraverse” on February 3rd, which also includes NFTs, virtual entertainment services, and a virtual reward program. SOME COMPANIES HAVE ALREADY GOTTEN INTO THE METAVERSE.

Other companies like Nike, Gucci, Microsoft, and Crocs are working on their offerings in the metaverse.

NOT EVERYONE IS BUYING THE METAVERSE IDEA, HOWEVER.

Apple recently updated its privacy setting, allowing users to choose how they want to share their data. Google is likely to introduce a similar privacy setting as well. Many people choose to opt-out of sharing their privacy and data. Yet, for companies like Meta, collecting user data and knowing everything about a user is the core of their business model. Apple’s privacy settings update is one of the reasons attributed to Meta’s $10 billion drop in recent revenues(Kelly, 2022). The metaverse removes the barriers between humans and machines. Companies can now “humanize” most robotic services in both the real world and the metaverse, which can be a win-win for customers and companies. For example, travelers may feel they are still getting the real human experience even if they are actually using automatic services. Companies can use AI-powered avatars to address the labor shortage challenge. Additionally, the metaverse can create a virtual workspace for work-from-home staff. Training and workshops can also be offered in the metaverse. WHAT CAN THE HOSPITALITY INDUSTRY EXPECT FROM THE METAVERSE? Are you ready to bring your business to the metaverse? If so, from which areas will you start? n

LINCHI KWOK, PH.D.

CONTRIBUTING WRITER linchikwok.net REFERENCES Dean, G. (2022, February 10). McDonald’s has filed a trademark for a restaurant in the metaverse that will actually deliver food to your home. Business Insider, Retrieved on February 20, 2022, via businessinsider.com/mcdonalds-metaverse-virtual-onlinerestaurant-trademark-delivers-food-web3-nft-2022-2 Kelly, J. (2022, February 20). ‘Now is the right time to update our values’ – Meet the new Facebook: ‘Meta, Metamates, Me.” Forbes Magazine, Retrieved on February 20, 2022, via forbes.com/sites/jackkelly/2022/02/20/now-is-the-right-time- toupdate-our-values-meet-the-new-facebook-meta-metamates-me Napoli, R. (2021, December 27). The NFT metaverse: Building a blockchain world. Forbes Magazine, Retrieve on February 20, 2022, via forbes.com/sites/forbestechcouncil/2021/12/27/the-nftmetaverse-building-a-blockchain-world

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RESTAURANT ASSOCIATES CELEBRATES DIAMOND ANNIVERSARY WITH AN EYE TO THE NEXT 75 YEARS

INDUSTRY TRAILBLAZER MAINTAINS COMMITMENT TO INNOVATIONS IN DINING AND STANDARDS IN HOSPITALITY WITH NEW LEADERSHIP AND EXPANDING PROGRAMS

R estaurant Associates, known as a leader in on-site dining management and premium catering, is celebrating 75 years in the industry with new faces at the helm and an even deeper commitment to community, employee experience, and innovation that will continue to define the hospitality landscape for decades to come. The Diamond celebration underscores R/A’s position at the forefront of delivering elevated, and coveted, workplaces and higher education dining experiences, as well as serving as the culinary prowess behind the food & beverage offerings at some of the world’s most important and lauded cultural establishments. Ed Brown has assumed the role of Chief Executive Officer. Drawing upon his more than two-decades at R/A and more than 30 years as a chef, Brown’s focus will be on growth, with an emphasis on public restaurants. As the creator of several high-profile concepts within the R/A family, Brown will continue to bring his creativity and business acumen to the CEO role, further cementing the company’s position as restauranteurs in addition to serving the world’s leading workplace, education and cultural organizations. Michael Gallagher, a European-trained chef with more than 25 years of experience in culinary and operations, will assume the role of Chief Operating Officer. A promotion from his previous position as President of Managed Services in which he oversaw R/A’s corporate and educational dining accounts, Gallagher will focus on operational excellence and innovation across all divisions, bolstering the company’s values of hospitality and culinary excellence.

Dean Martinus is serving as President of Catering Services, leading an integral piece of the R/A business after returning to the fold. Martinus began his career at R/A after graduating from Paul Smith’s College and returns to apply his more than two decades of industry experience to overseeing the company’s robust catering services in Boston, New York, Washington D.C. and beyond. Rounding out the team is Einav Gefen, a new face at R/A who assumes the role of Chef/Innovator. The role is being passed between two acclaimed chefs, as Gefen receives the baton from Brown. She will be the second person to hold the unique title following Brown’s 11 years in the role and her appointment further cements R/A’s reputation as a chef-driven, culinary-first company. Gefen has worked in acclaimed kitchens across the globe including at Mul-Yam in Tel Aviv, Israel and Danal in Manhattan’s East Village. Most recently Gefen served as the Corporate Executive Chef for Unilever, leading innovation and the roll out of new products among other duties. At R/A, Gefen will continue to drive forward a commitment to quality as well as augment sustainability, diversity and wellness initiatives. “R/A was founded as, and continues to be, a restaurant operator. We’ve got three trained chefs at the helm who along with their business experience, lead from a chef ’s point-of-view,” said Brown. “As we envision what the next 75 years looks like for us, the mantra of ‘Once a Chef, Always Chef ’ couldn’t be more true. We’ll use the creativity, attention to detail and commitment to service that is ingrained in each

By 2023, R/A has committed to making 25% of its suppliers women—and/or minority-owned. n The long-standing relationship with New York Common Pantry will continue to be a core initiative at R/A. The company supports food rescue efforts that benefit hungry New Yorkers. In the past three years, R/A has provided New York Common Pantry with more than 37,000 meals to help feed those in need. n Internal cultural shifts designed to inspire wider industry transformation will continue to be a key part of the company’s next 75 years and beyond. While equity and inclusion have always been priorities, R/A new partnership with Reframe (a tech enabled consulting and advisory company that helps organizations build more inclusive employee experiences at scale) has resulted in an ambitious intention to make even further advancements by 2023. These details will be shared as initiatives are rolled out. Several other celebrations recognizing past, present and future leaders, momentous accomplishments and future commitments are planned throughout 2022. To learn more about Restaurant Associates and sign-up to receive details on future celebrations, visit: www.restaurantassociates.com. n

of us to keep disrupting the industry and delivering new dining concepts that will define the landscape for years to come.” As part of R/A’s Diamond celebration, the company will be strengthening its commitment to community endeavors, inclusive staffing and supporting women- and minority-owned businesses as key pillars of their business strategy. n A home for talent of all kinds, R/A makes inclusive recruitment a priority. To date, R/A has been one of the top employers for graduates from Hot Bread Kitchen, Job Path’s Consortium for Customized Employment, Fedcap Rehabilitation Services Inc., C-CAP, Best Buddies and others. n R/A continues to bring women- and minority- owned suppliers into the fold, consistently running pilot programs and full-scale launches with their one-of-a-kind products. Brands R/A works with include the likes of: n Matriark Foods: women-owned upcycler of fresh-from-the-farm produce that would have otherwise gone to waste n Atlantic Sea Farms: women-run, sustainable kelp aquaculture business n Lekka Burger: women-owned, chef-created vegan burgers

INTERNATIONAL RESTAURANT & FOODSERVICE SHOW & COFFEEFEST RECAP

WINNERS ANNOUNCED FOR SEVERAL CULINARY AND BEVERAGE COMPETITIONS RESTAURANT, FOODSERVICE AND SPECIALTY BEVERAGE PROFESSIONALS GATHERED IN NEW YORK A fter a two-year hiatus, Clarion Events Food

“This annual show and expo are so important to the state’s restaurant industry, which supports hundreds of thousands of hard-working New Yorkers, and we are thrilled we were able to be back in person,” added Melissa Fleischut, CEO & President of the New York State Restaurant Association, sponsor of the event. “We were also thrilled to welcome Mayor Eric Adams to the event and give him an opportunity to address our members, meet with dozens of exhibitors and sample some of the new plant-based food and beverage items that were showcased in the exhibit hall.” Below are the highlights and the winners from the various events. The new Humanitarian Spotlight Award was presented via satellite to Nate Mook, CEO of World Central Kitchen for their outstanding dedication to providing nutritious meals to people in devastated regions. Nate accepted the award live from Lviv, Ukraine where he and WCK were on the ground feeding thousands of refugees escaping the war.

& Beverage Group, and the New York State Restaurant Association, held the co-located International Restaurant & Foodservice Show of New York and Coffee Fest New York at the Javits Center, in New York City, last week. The two events brought together hundreds of exhibiting companies and thousands of restaurateurs, foodservice and specialty beverage professionals, and provided hours of education through the Food & Beverage Academy. There were dozens of special events including culinary competitions, awards presentations, a visit from New York City Mayor Eric Adams and several networking opportunities. “What a wonderful week, we are so happy that we were able to meet in person after a long two years. This was the last show held at the Javits Center in March 2020 before the pandemic began and the first one back with the Covid restrictions lifted,” said Rita Ugianskis, Vice President, Clarion Events Food & Beverage Group. “Over the course of the three-day event, our attendees shared how much they enjoyed being back together at an in-person event and to be able to taste new food and beverage items, shake hands and learn together everything that makes a restaurant, food and coffee establishment operation successful. We received such positive feedback on the content in the education sessions and the opportunity to source new products from both shows and we thank our exhibitors, sponsors, speakers, attendees, media partners, supporting organizations and partners who helped to make these events a huge success.”

The Torch Award, given each year to an outstanding chef or restaurateur, was presented to Anita Lo, a Michelin star Chef, Iron Chef Winner, and Top Chef Masters competitor, and author. The Beacon Award which recognizes a woman leader who has truly served the industry through leadership, contributions, and inspiration was presented to Millie

Rita Ugianskis-Fishman, Vice President of Clarion Events presenting Torch award to Chef Anita Lo (top) and Best in Show for Pitch the Press award to Riki Franco of Prime 6

Peartree, respected A-list celebrity personal chef, successful restaurateur, and cupcake extraordinaire. Millie founded Full Heart Full Bellies, a charity that provides meals for children and families in need due to COVID-19 related, canceled and/or limited food programs.

Melissa Fleischut, CEO and Presdient of the New York State Restaurant Association welcomes New York City Mayor Eric Adams

Best in Show for Pitch the Press was Prime 6: (www.prime-six.com) for their highly dense charcoal providing over six hours of cook time. The following companies were also selected for having innovative new products. n Abbott’s Butcher The “Next Generation” of Plant- Based Meats. Protein Rich, Balanced Macros including Spanish Smoked “Chorizo” Products. n Advanced Gourmet Equipment for their Versa Pro 360 providing exceptional commercial gelato & ice cream products and services. n Better Earth provides quality packaging solutions and services to customers around the world that address the industry’s most pressing environmental concerns. n Bevivia Foods for their PURPO, a dairy free cereal made with purple sweet potatoes. The company is committed to helping people with digestive sensitivities snack more nutritiously. n Choco makes placing and receiving orders more efficient. Their intuitive app andweb tools streamline operations for chefs, owners, and sales reps. n City Straws By harvesting the highly oleic oil from the canola seed, the subsequent resin is born, and extruded into a perfectly functional drinking straw. n FigBrew makes functional coffee alternatives from roasted fig. Roasted fig is part of a Mediterranean diet, healthy, and delicious. Full of antioxidants, vitamins, and minerals.

n NCCO for their Blu4est - the phenol-free, award winning thermal register roll. Thermal rolls made with Blue4est paper is free from BPA and BPS. COFFEE FEST HAD TWO EXCITING COMPETITIONS AND AN AWARDS PRESENTATION. Latte Art World Championship Open - Sixty-four baristas competed, bracket style, sudden death format which featured head-to-head competition as “a match” between the competitors. The 1st place winner was Sean Ben-Zvi; 2nd place went to Matthew Bolchi; and 3rd place to Woo Jae Lee. US Cold Brew Championships, was a brand-new competition where cold brewers presented a still cold brew and prepared a signature cold brew drink to the judges. The 1st place winner was Tio Conejo, 2nd place was Shelburne Falls, and 3rd place was Kru Coffee. The “Best of Fest,” voted on by attendees, Winner: Lotus Energy Drinks White Lotus; Best Non- Consumable: Planetary Design Airscape; and Best Consumable: Torani Puremade Salted Egg Yolk syrup The Daniel Lee Giving Tree Award, presented to a latte artist who best embodies gentleness and kindness to others as voted by fellow latte art competitors, was presented to Proph - Brooklyn, New York, a good friend and co-worker of Daniel.

LADY LATTE SEEKING THE BEST COFFEE THROUGHOUT THE SHOW

Lady Latte, part of the Hospitality News team, circulated throughout the International Restaurant and Foodservice show interviewing many of the exhibitors that demonstrated interesting and innovative products. For those who have not made it to the show, or made it but may have missed some of sites of interest, HospitalityNewsmagazinewill be showcasing products and service of interest in our upcoming editions. Lady Latte, who is a coffee virtuoso, recently launched a podcast program and will be looking forward to talking about coffee manufacturers, distributors of coffee, and those who manufacture coffee and cappicinno machines. This will be a meaningful platform for those looking to grow their brand

At the close of the Show, City Harvest, the world’s first food rescue organization dedicated to feeding the city’s hungry men, women, and children, were able to rescue 8,000 pounds of food. The 2023 International Restaurant & Foodservice Show and Coffee Fest New York will be held March 5-7, 2023, at the Javits Center in New York City. The International Restaurant &FoodserviceShowof New York (www.internationalrestaurantny.com) has provided thousands of industry professionals with access to the hottest menu trends, state of the art design and decor, a renowned education program, special events, and hundreds of leading vendors and purveyors dedicated to serving the restaurant and foodservice community, since 1993. The show is produced in partnership with the New York State Restaurant Association (www.nysra.org) About Coffee Fest: Coffee Fest is a trade-only event serving the specialty coffee and gourmet tea industries since 1992. Coffee Fest draws more than 10,000 attendees, exhibitors and competitors a year, connecting regional coffee communities through regional tradeshow events especially designed for specialty coffee and tea professionals. For more details about Coffee Fest, to see the winners of Coffee Fest competitions and much more, visit www.coffeefest.com. n

Center Stage, included culinary demonstrations by Chef Jonathan Scinto, Chef Mareya Ibrahim, Chef Jehangir Mehta, Chef Stephen Yen, Chef Maria Loi, Chef Gennaro Pecchia, Chef Anita Lo and Chef Millie Peartree. The winner of the Rapid Fire Challenge: Plant Based Edition was chef Reinhold Teuscher of CRCS Culinary Solutions who won $1,000 for his Bami vegetable feast. The event was sponsored and moderated by Total Foodservice. The winner for the Hip Sip: Battle of the Modern Bartender Competition – Cocktails & Coffee was Kristo Tomingas of Butterfly Cocktail Catering. He beat out 4 other competitors with his drink, a cappuccino martini, and won $1,000 for the most creative and inventive mix of cocktail and coffee. The Food & Beverage Academy expanded to offer workshops, including the New York Seafood Summit, Urban Aquponics, Building a Better Future with Lessons Learned During the Pandemic (a keynote presentation by the NYSRA), a food and beverage trends presentation, and dozens of sessions delivered by subject matter experts who spoke on a variety of important topics for restaurant and foodservice professionals, coffee shop owners and those involved with healthy foods.

BURGER MADE FROM PLANTS

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GRUB STREET: OFFICE WORKERS ARE FINALLY HEADING BACK. TIMES SQUARE BARTENDERS WILL DRINK TO THAT. BY: CHRIS CROWLEY

O n a dreary Monday afternoon in mid-February, Times Square was looking a bit drab. Staring up at the buildings, you could practically count the number of office lights that were on, but you were more likely to be struck by how many were off. A couple of tourists were having a great time with the Naked Cowboy, but around 1:30, the area’s lunch business looked slow. I counted four customers in John’s Pizza, three in Carmine’s, and maybe a couple dozen at Junior’s. Some lunch places have looked okay, with construction workers

targeting chains, but with a robust ecosystem of independent operators that also cater to the New Yorkers who used to spend time around 42nd Street. Now these owners say they are starting to feel more hopeful but are struggling to adapt when business is, at best, depressingly inconsistent. For his part, Mayor Adams has lately waged a one-man campaign to get workers back to offices, lifting various pandemic restrictions and chiding anyone who still

works remotely, telling them, “You can’t stay home in your pajamas all day.” At a Times Square press conference announcing the end of the city’s vaccine mandate, Adams continued his push, lamenting, “We have become so boring as a city,” adding, “I want to become a city of excitement.” And there are early signs that people are starting to return. Last week, The City noted that office occupancy in New York “finally ticked back up” over 30 percent. Single-day subway ridership also rose to its highest level since mid-December. The question now facing business owners in this part of town is: When will it be enough? Absent office workers aren’t the only thing hurting restaurants and bars. Tourism isn’t expected to fully rebound until 2025, and both Broadway and hotels saw their numbers plummet in December and January. Hotel occupancy in New York fell mid-

piling into the Cuban joint, Margon, and about 20 people inside Los Tacos No. 1 — “We’re doing all right, better than expected,” says co-owner Kyle Cameron — but of all the hot dog and halal stands I passed, only one had any customers at all. “There’s just a number of things coming together that’s causing a fairly significant decrease in business for everyone,” says Adam Glenn, who owns the well- loved dive bar Jimmy’s Corner. Business on one recent Thursday was relatively busy around 6:30, but there were still some seats open. “Before COVID,” Glenn adds, “if you came in at six o’clock, you might not even be able to get in the door — we’d be a full bar, one- or two-people deep, every table in the back, and people still looking to come in.” Jimmy’s, which has been open since 1971, is one of the most famous bars in New York, and

January occupancy for the city as a whole was 40 percent, the lowest in several decades barring last year,” according to Vijay Dandapani, the president and CEO of the Hotel Association of New York City. He points out that midtown’s hotels comprise “roughly 20 percent” of hotels across the city, adding, “I don’t believe their occupancy was better than the citywide rate” but rather is likely lower, perhaps

“considerably so,” Dandapani says.

December, from 81.5 percent of total capacity the week ending December 11 to 62 percent during the week of Christmas.“January occupancy for the city as a whole was 40 percent, the lowest in several decades barring last year,” according to Vijay Dandapani, the President and CEO of the Hotel Association of New York City. He points out that midtown’s hotels comprise “roughly 20 percent” of hotels across the city, adding, “I don’t believe their occupancy was better than the citywide rate” but rather is likely lower, perhaps “considerably so,” Dandapani says. In mid-January, Broadway’s box-office grosses, the New York Times reported, were “falling off a cliff.” Some shows closed temporarily because of COVID cases;

places with less name recognition have had even more trouble pulling in business. O’Donoghue’s Pub reopened last March, and owner Fregal Burke says it wasn’t until November that they started to see any real business — which then dried up once Omicron swept through town. “New Year’s Eve, 11:45, everybody went outside to see the ball drop and nobody came back in the doors,” Burke recalls. “We got nothing in January — absolutely nothing. It was so quiet.” He says business has started to pick up again — “We’ve been getting dribs and drabs” — but that without office workers, who made up the bulk of O’Donoghue’s customers, “we’re in serious trouble.” The effects of the pandemic have been particularly acute in this part of town, known mostly for its tourist-

packed; Broadway just pumping, pumping, pumping,” he said. “Not just Broadway, but the hotels.” Owner Kenneth McCoy says that toward the end of 2021, things had started to pick up — “We were actually doing kind of the same numbers that we were doing prior to COVID, and I was shocked” — but Omicron crashed the party. “Those last two weeks of 2021 were just,” he pauses. “We were dead. We were totally dead.” But once again, there are glimmers of positivity (hotel occupancy has inched upward to pre-Omicron levels, for example), and once again they are tempered by the difficult reality of doing business in the city. “A line has started again,” McCoy tells me. “It’s basically back to pre-COVID, but our costs have gone up.” This, Glenn explains, is just the way things are now: “I don’t think it’s ever going to be 100 percent what it was, but I am hoping that enough things will come together that’ll get pretty close.” His business is back up, too, and getting better every day. “We’re seeing things trending in the right direction,” he says. “But there’s still a long way to go.” n

a number of others closed permanently. Capacity did increase throughout January, and grosses in February rose during the month’s final week, but nevertheless remained below pre-pandemic levels. “As you know, we are primarily a theater restaurant, so we’re married to the theater,” says Sardi’s owner, Max Klimacius. After nearly two years of being closed, he reopened the restaurant in late December. Business in January, he says, was roughly half of what he saw in 2019, yet he strikes a hopeful tone: “Coming up in March, April, there are a lot of shows that are going to be opening up. By then I hope we’ll be ready and be able to provide what is expected of us.” I stopped by Rum House — the popular cocktail bar in the Hotel Edison — at 6 p.m. on a Thursday and counted around 30 customers. “Are they making you come back to work?” I heard the bartender ask one patron. “No,” she replied. When I asked how business has been, the bartender said it felt like a typical Thursday. “It used to be jam-

For questions and reservations, please contact Melanie McEvoy, McEvoy & Associates, 212-228-7446 or melanie@mcevoyandassociates.com

SPICING UP EXTRA VIRGIN OLIVE OIL ESSEX MARKET: SAAD BOURKADI OWNER OF OLIVE & SPICE

WRITTEN BY: ELENI FINKELSTEIN

E ver wanted to dive into the world of exotic spices from Morocco? It goes without saying that spices are the perfect products to pair with Extra Virgin Olive Oil (EVOO) to compliment countless dishes. Moroccan cuisine is one of the most ancestral and sophisticated cuisines in the world. The mixing and proportions of spices in the Moroccan cuisine evolved and got refined through centuries to become an art in itself. The variety and tastes of the spices are drafted from the Berber, Mediterranean, Andalusian, and sub-Saharan regions. The spices of Moroccan cuisine have also been said to protect against acute and chronic diseases. Organic spices can have antioxidant, anti- inflammatory, antitumorigenic, anticarcinogenic, and glucose and cholesterol-lowering benefits. The variety goes from basic spices like smoked paprika and rosemary to exotic spices like Ras el Hanout, meaning “top of the shelf,” which is a Moroccan mix of thirteen different spices to use

on lamb, tagines, lentil soup, and countless other traditional dishes. A most popular spice is called Za’atar and is a Lebanese mix which can be used on most dishes, including a simple sprinkle on pita bread with Extra Virgin Olive Oil to be toasted in the

oven. Another popular product, Afghani Saffron, makes miracles on rice dishes or stews. Alongside genuine Moroccan EVOO, these spices can make delicious Balsamic Vinegars aged 12-50 years and an impressive assortment of oils and spices from a multitude of origins.

In summary, food needs Extra Virgin Olive Oil and spices to really take it to the next level of flavor. Essex Olive & Spice, who recently celebrated their 5th anniversary, have become successful in this field. Olive oil is an essential pillar of cooking, and is often complimented by its pairing with unique spices. It is the key ingredient to Moroccan cooking and dishes of other cultures all across the globe! n

PHOTO BY KIER RYAN

R on Ehrhardt already has many successes under his belt, including being a former President of the SHFM. He can now also claim the distinguished honor of having set both the AAU New Jersey State and World Records on March 26th, 2022, with a RAW Bench Press of 363.76 lbs. Ron was also recently inducted into the LIFTING FOODSERVICE A PROFILE OF RON EHRHARDT

for the Baltimore and Maryland Food Banks. He also competed in an invitation-only Bench Press exhibition for the New Jersey Special Olympics, helping to raise $3,000 for the organization. Ron volunteers his limited spare time judging Powerlifting Competitions for the World Natural

Powerlifting Federation, Skiba’s Gym in Carteret, New Jersey, and Pump Fitness in Monroe, New Jersey. Ron is well known in the foodservice world and has earned many awards for outstanding service to the industry at large, as well as many organizations he has served within it. Ron’s current position is as the Vice President of Safety, Strategic Risk, and Growth for Compass Group North America. In this role, he is responsible for implementing Workplace Safety, Food Safety, and COVID 19 operational safety

New Jersey Strength and Power Hall of Fame. For those that know Ron, these achievements came as no shock; when Ron commits to something, he stays with it like a bulldog. Ron Ehrhardt is also very proud Hall of Fame member of the World Natural Powerlifting Federation. He has won numerous National and World titles in two different weight class divisions over multiple decades. He has won numerous Best Lifter Awards, most notably at the 2016 World Championships.

protocols for new large business contracts. He also acts as a Subject Matter Expert for the company’s Equipment Repair and Maintenance, Hood Cleaning, and Food Service Equipment. n

At the 2004 Society for Hospitality and Foodservice Managements National Conference, Ron coordinated a charity bench press exhibition at the Baltimore Ravens Stadium. He bench-pressed 460 lbs and raised $12,000

RON’S OTHER BENCH PRESS RECORDS IN THE WORLD NATURAL POWERLIFTING FEDERATION (WNPF) n New Jersey State 220 lb. weight class, 45-49 age Open Division 475 lbs. n New Jersey State 220 lb. weight class, 50-54 age RAW Division 385 lbs. n New Jersey State, National, and World Bench Press records 198 lb.

weight class, 55-59 age RAW Division 375 lbs.

New Jersey State and National Record Bench Press Body weight for 23 Repetitions. New Jersey State Bench Press record 220lb. weight class 55-59 age Raw Division 365 lbs. New Jersey State Bench Press record 220lb. weight class 60-64 age Raw Division 340 lbs.

Ehrhardt, a 2006 winner of the International Foodservice Manufacturer Association’s Silver Plate Award, was previously National Director for Prudential Financial in Newark, N.J. INDUSTRY AWARDS/CERTIFICATIONS n Serve Safe Sanitation Certification - Valid thru 2024 n National Restaurant Association Food Service Management Professional FMP Certification n NAFEM Doctorate of Food Service (DFS) 2004 n Food Management Magazine National “Best Concepts Award Winner for Best Renovation” - 2006

International Foodservice Manufacturers Association (IFMA) “Silver Plate Award for Operator of the Year” - 2006 Society for Foodservice Management’s Richard Yasmael “Distinguished Service Award” - 2007

Society for Hospitality and Foodservice Management’s “President’s Award” - 2008 Society for Hospitality and Foodservice Management’s “President’s Award” - 2011

Society for Hospitality and Foodservice Management’s Lifetime Achievement Award - 2013

Society for Hospitality and Foodservice Management’s “President’s Award” - 2016

COMMUNITY AND CIVIC INVOLVMENT n

Community Food Bank of New Jersey Board of Director, March 2012 - 2016 Rebuilding Together National Charity Board of Directors 1999 - 2006 United States Air Force Hennessy Traveler 2001

PROFESSIONAL/INDUSTRY INVOLVMENT n

Society for Foodservice Management (SFM) President 2004, President- Elect 2003, Treasurer - 2002

OPTIMIZING MENUS IN A POST-PANDEMICWORLD

W ith cases on the decline and relaxing of protection measures, there is great hope for new opportunities for dine- in foodservice operations. Let’s think carefully about post-pandemic hospitality and make sure your menu is written for success - whether it’s dine-in or takeout. A good menu mix is strategic and balanced, driving sales and profitability. I believe menus must continue to be smart and efficient in 2022, but menus will require periodic reviews for optimization. When optimizing your menu, it is important to include your signature items and best sellers of course, but what about the rest of the menu? In this age of mobile ordering and easy access to technology to “check out” your menu, make sure you can satisfy a wide variety of consumers with fewer items that you can produce reliably as the supply chain and labor markets stabilize. Top of mind for restaurateurs is supply chain. Go more local in your purchasing and be sure to call out local sourcing on the menu. Menus should be constructed to cross utilize ingredients as much as possible. Be sure to balance the number of proteins so that you can be sure of having available options on hand if one protein source is temporarily interrupted. Offering fewer menu items leads to better cost control and isn’t necessarily bad for the guest. An optimized menu might have fewer items, but fewer items are easier to reliably produce with existing and/or new staff. Menus need to be easy for customers to order online and when dining in to improve throughput when productivity per employee needs to be high. With labor shortages, training to a streamlined menu makes sense. In this post-pandemic world, there is now more focus on health and immunity boosting foods. “Better for you” menu items are hot according to The National

Restaurant Association’s annual, “What’s Hot Culinary Forecast”. Professional chefs that were surveyed predict that 2022 restaurant menus will place a greater emphasis on healthy living, with immunity boosting foods and plant-based foods being part of the top ten trends for 2022. Immunity boosting foods like extra virgin olive oil, tomatoes, nuts and seeds, even dark chocolate, can be highlighted as a better-for you option on your menu. Have a professional, like a registered dietitian, help you find the already existing superfoods on your menu or suggest new additions. Make sure you promote the delicious better-for-you options on your social media and marketing channels. Plant-based menu items will be important in menu planning this year. Americans are planning to eat more plant-based foods, according to a 2021 report by FMCG Gurus. While a relatively small percentage of consumers are vegan or vegetarian (~15 %), 60 % say they eat a meatless meal at least once a week. Work plant-based options into your menu to attract those consumers that want to eat less animal protein. Remember that plant-based menu items can give you less expensive alternatives that can offset the supply chain and pricing issues sometimes experienced with animal-based proteins. As you plan your menu, make sure you have available options for customers with special dietary needs. One person who is concerned about your menu can veto the entire party. Allow customization of menu items, use cleaner label ingredients with fewer allergens, and intentionally create menu options that can work for a broad range of needs. An optimized menu will position you for success, and we are all ready to emerge from the pandemic doing the things we love again, with full dining rooms and busy kitchens. n

LISA EBERHART, RD, LDN

DIRECTOR OF NUTRITION AND CO-FOUNDER MENU ANALYTICS

Lisa@menuanalytics.com www.menuanalytics.com

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