March/April

MARCH /APRIL 2024 VOLUME 4 ISSUE 2

THE LIFE OF A

NEW FEATURE:

COMING SOON

ENCOURAGING BLOOD DONATIONS

UNREALISTIC EXPECTATIONS and what to do about them

24 FOODWORKS

HOSPITAL FOOD WILL BE FOREVER CHANGED Chefs looking for a burgeoning opportunity can find it in hospitals

Covers the nation with this UNIQUE CONCEPT

TRESTLE TACTICS YOUTUBE VIDEO EP.#10 30 THE LIFE OF A COUNTRY CLUB CHEF 38 CIA HISTORY: A LEGACY OF EXCELLENCE 41

DOMINIQUE ANSEL ENCOURAGING BLOOD DONATIONS ARE ROBOTS FILLING THE

04 06

EDITOR'S NOTE

CHEF BRUNO TISON: ELEVATING HOSPITAL FOOD CHEF VANESSA MARQUIS, ACF TAMPA BAY CHAPTER MAPLE LEAF FARMS SOCIAL MEDIA CAMPAIGN GOES VIRTUAL

VOID IN HOSPITALITY 60 IGNITE FOODSERVICE SOLUTIONS 62

THE MOST COMMON CAUSES OF FIRES IN RESTAURANTS

WHAT WOULD THE WORLD BE LIKE WITHOUT HOSPITALITY

HOSPITALITY STAFFING SOLUTIONS

29 CREATED BY AND FOR RESTAURANT FACILITY MANAGEMENT PROFESSIONALS

67 DISCOVERING THE CINQUE TERRE

BALDOR BITES COMING SOON

Culinary & Cultural Flavors of the Cinque Terre

Spend the evening with the ACFLI learning about BARRIE HOUSE March 4, 2024

Letter from the Publisher

The recent International Restaurant and Foodservice Show at the Javits Center in New York was a huge, sell-out success, as a result of the genius marketing of the RESTAURANTSEVENTS company with Paul Pedrow on the front line.

Another sign of a strong comeback is the opening of restaurants of all types across the country, from chains to fast food to independents and new brands popping up each month.

HOSPITALITY NEWS is busy and will become busier, as capturing all this and bringing it to our readers requires more of an effort now than a year or two ago. Our travel team will be busy over the next few months covering events across the nation, both association conferences and Chef competitions, which are so prominent within our industry.

As always, we thank and appreciate the loyalty of our readers and followers.

PUBLISHER EDDIE DANIELS

EDITOR-IN-CHIEF ALEXANDRA ZENDRIAN

EXECUTIVE ASSISTANT CAREN FRANKLIN

ACCOUNT EXECUTIVES CAROL TERRACCIANO MARTIN DANIELS

CONTENT CONTRIBUTOR CHRIS PALMER

CONTRIBUTING WRITERS JEANINE BANKS VERONICA MCLYMONT LINCHI KWOCK

GRAPHIC DESIGNERS ARIEL COELLO ANABEL MARTINEZ

VIDEOGRAPHER MICHAEL FORAN

245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862

INFO@HOSPITALITYNEWSNY.COM WWW.HOSPITALITYNEWSNY.COM

HOSPITALITY NEWS MAR/APR | Page 5

“Farm to Bed” Northwell Health has transformed its food services program over the last seven years By Alexandra Zendrian accolades and accomplishments – to be its N Assistant Vice President of Food Services and Corporate Executive Chef at the end of 2017. The health system was the first in the country to hire a Michelin Star chef. In the seven years since he began reinvigorating hospital food, lots of changes have occurred. orthwell Health hired Michelin Star Chef Bruno Tison -- the legendary Executive Chef of the Plaza Hotel when he was 30, among other

For one, Chef Tison is far from the only Michelin Star chef at Northwell now. “Most of our chefs, now all our chefs, come from the hotel restaurant background,” Chef Tison said. “We have five chefs that I’ve worked in Michelin star restaurants [with].” Among the reasons Northwell can attract such talent, apart from Chef Tison’s reputation, is that it raised the wages of its chefs to reach what Chef Tison considers “a proper salary.” Additionally, Northwell has vastly increased its usage of fresh produce and high-quality ingredients. It brings in fresh, artisanal bread from two of the best locations in New York State. Before Chef Tison signed on, Northwell used about 90 percent of its refrigerated space for frozen food. Today, that percentage has been flipped to 10 percent and the little that is frozen are stocks and sauces that are made at each facility. Chef Tison considers Northwell’s cuisine now “farm to bed” based on its fresh, high-quality ingredients.

Photo Credit: Northwell Health

Hospital menus have also been redesigned. Gone are the Northwell logos and photos of the front of the hospital. “Quite honestly, the last thing I need to remind you when you’re in bed suffering is that you’re in a hospital; you know you’re in a hospital,” Chef Tison said. “For 10 minutes, when the patients are reading the menu, you transport them to another world, to the world of food… and they start salivating and they start thinking about what they’re going to get. [When patients are eating, it] gives them a small moment of pleasure and the time to forget about why they are in the hospital.” Northwell is investing in its food quality for several reasons, including strategic business ones. Given that Northwell is situated among several of the top hospitals and health systems in the country, it’s in a competitive market.

Photo Credit: Northwell Health

Page 6 I HOSPITALITY NEWS MAR/APR

Photo Credit: Northwell Health

When Chef Tison first joined Northwell, the institution’s Press Ganey scores (a marker of how facilities are performing in various patient care metrics) were in the ninth percentile in the area of food quality. When he joined, Chef Tison joked with Northwell’s Chief Experience Officer Sven Gierlinger that he would like to get those scores to be at the 90th percentile – just adding a zero. Seven years later, Northwell is pretty darn close. But, as Chef Tison explains, “if you get great care, a clean room, good attention, a smile from the person who served your food and great food that smells and tastes good, where are you going to go?” During an interview in March, Chef Tison shared that Northwell in aggregate is at the 84th percentile, with eight hospitals, including a tertiary, achieving above the 94th percentile. Chef Tison is hopeful that all the health system’s facilities when combined will reach the 87th percentile by the end of the year. And given the health system’s start to the year, that looks promising.

Photo Credit: Northwell Health

“[The industry] served pretty bad food for such a long time that we still have people coming to some of our hospitals thinking they’re going to get bad food,” Chef Tison noted. “But it takes time to change people’s perception because, again, the stigma of bad food in healthcare in a hospital is still there for what we’ve done for the past 50 years.” Among the areas that Chef Tison would like to continue to improve is how the food is delivered. “I’ve realized that there is no difference between the hospital patient and a hotel customer,” Chef Tison said. “The food you provide them needs to be done with the same attention, same style, the same refinement that you would do in a hotel.”

HOSPITALITY NEWS MAR/APR | Page 7

Photo Credit: Northwell Health

Chef Tison is certainly going to be busy in the coming months. In addition to his efforts to help Northwell achieve the 90th percentile, the health system just merged with Nuvance Health, adding seven more hospitals to Northwell’s growing healthcare empire. That group of hospitals outsourced its food preparation. Between its 80,000 staff and 5,000 beds across its hospitals – and that’s not counting the Nuvance addition -- Northwell is serving more than 10 million meals a year. “We still have a lot of hospitals where our food is being served by nursing services ,” Chef Tison said. “And there is a big debate about, it should not be their work and they should not be handling the food… At the end of the day, when you look at the job of a nurse, if he/she has an emergency and needs to give some care to a patient, if the food is being delivered, how has it been delivered? The food is going to wait. You know, the patient’s life or care is more important than the food. And that’s why I would like to transfer all the food to be served by food and nutrition, not by assistant nurses.” So, if you watch a Northwell food and nutrition person delivering a patient’s food, you should notice their crisp, clean uniforms and friendly and welcoming demeanor. Chef Tison is working toward having all hospital food delivered by food and nutrition personnel rather than a member of the nursing staff.

Photo Credit: Northwell Health

Northwell is changing the perception of hospital food one step at a time and making a sizable impact on patients all the while. “We purchase $55 million of food every year,” Chef Tison explained. “If we would be a hotel company purchasing $55 million of food per year at a 25% food cost, we would be a $220 million business.”

Page 8 I HOSPITALITY NEWS MAR/APR

During a meeting with Hospitality News held at a fantastic restaurant in the vibrant city of Tampa, Florida, Chef Vanessa Marquis discussed the key elements for establishing and maintaining a successful chapter: Chef Vanessa Marquis , ACF Tampa Bay Chapter President, Shares What It Takes to Build and Sustain a Successful Chapter

A well-rounded calendar of engaging and informative events is essential.

CHEF VANESSA MARQUIS President

For further insights on growing a chapter within the ACF or any association in the hospitality or foodservice industry, feel free to contact Chef Vanessa Marquis at vnmarquis@gmail.com. It's important events and venues not only fill the calendar but also inspire the group. Drawing in new members requires keeping current members engaged and motivated to bring in their peers for enrollment. Competition and certification play a crucial role in member attraction, supporting chapter growth and the national ACF. Lastly, gathering feedback from existing members is paramount in maintaining member engagement and sustaining a thriving chapter. Regular meetings should include inviting vendors, speakers, and others who can deliver information in an interesting manner. Organizing field trips to unique vendor locations and companies that captivate chefs' interest. Sharing event updates on social media and trade journals, along with a calendar of events, is a vital marketing strategy to attract new members.

HOSPITALITY NEWS MAR/APR | Page 9

ACADEMY OF CHEFS AMERICAN

DINNER Find more events

WWW.ACFTAMPABAY.COM/UPCOMING-EVENTS

Page 10 I HOSPITALITY NEWS MAR/APR

HOSPITALITY NEWS MAR/APR | Page 11

Hospital Food Will Be Forever Changed Chefs looking for a burgeoning opportunity can find it in hospitals By Alexandra Zendrian

But Chef Brian Sauer, Executive Chef at South Shore University Hospital in Bay Shore, says that will no longer be the case as hospital cuisine is already in the process of evolving. Chef Sauer, a veteran of three-star New York City restaurants including Chanterelle, Gotham Bar & Grill, Gramercy Tavern and Le Bernardin, began his role at Northwell Health nearly six years ago. Although when he was first approached for this position Chef Sauer thought this was not where his career should be headed, after further consideration he recalled when his father was dying in a Florida hospital. A Navy veteran who enjoyed his daily meat and potatoes, “at the very end of his life, he was unable to enjoy a good meal and was miserable every day with his food,” Chef Sauer said. “That needed to change, and that opportunity was right in front of me. I figured with my culinary education and experience that just maybe I could make a difference in creating and serving delicious and nutritious food to an industry with a bad reputation for a long time.” Now, Chef Sauer visits patients regularly and enjoys getting feedback on South Shore’s menu. “Being able to directly impact a person’s care and aid in their recovery gives you a sense of satisfaction and gratitude for the work that doctors and nurses must feel,” he noted. “When a patient leaves here and tells me that our food rivals a hotel or restaurant that they have eaten at, it gives me such pride knowing how far we have come from that stigma of hospital food being inedible and just downright nasty.” hen you say the words “hospital food” to most people, it conjures up thoughts of cafeteria food that barely serves its purpose of ensuring someone is fed – gray mashed W potatoes, meat that looks and feels like a brick, et cetera. Given that, it would be easy to understand why high- profile, well-trained chefs would steer away from working in a hospital.

Brian Sauer, Executive Chef

Photo Credit: Northwell Health

Chef Sauer recently met two patients who had been in the hospital for four months. Knowing that anyone in the same place for that long -- let alone the location being a hospital -- would probably get bored of the menu, Chef Sauer treated both gentlemen to ordering off the hospital’s Café menu and requesting special meals. “I made them chicken wings on football Sundays so they felt a little bit normal and on Valentine’s Day we made our lovely couple a nice surf and turf romantic dinner so they would be able to spend some time together,” Chef Sauer recalled. “One of the gentlemen’s girlfriends gave me a huge hug while she was crying because she was so happy that we were taking such personal care of her love. It was very touching to experience that kind of emotion from a patient’s loved one for just doing what we do normally.”

Continued on next page

Page 12 I HOSPITALITY NEWS MAR/APR

Continued from previous page

“If we continued to feed our patients unhealthy, processed, fried, fatty foods, then it would ultimately defeat the purpose of trying to improve health,” he said. “Food is medicine, the same as any pill or prescription.” To be able to complete this hospital food transformation, Chef Sauer notes more quality chefs and cooks are needed to keep pushing the food as medicine message forward while increasing the food’s quality and nutritional value. “The more I notice how many other hospitals are hiring quality executive chefs to lead their kitchens and reimagine the food choices, the more I understand that this will be the industry standard very shortly,” he said. “Hospital chef-manager jobs used to be very cushy and with little to no cooking experience required to manage a kitchen. That will no longer be the case in healthcare as people are more and more educated about the food they eat and where the ingredients are coming from… Now is a great time to join a growing and expanding job market that has infinite potential to make a difference in people’s lives.”

This shows that comfort not only comes in a person’s medical care, creating an environment that is healing, but also in the food that can nourish a person’s soul. “[Patients] are probably here after having possibly the worst day of their lives and it’s our goal to make them feel as comfortable as possible through the meals that are being prepared for them,” Chef Sauer said. “That’s why the term ‘comfort food’ is used here so lovingly; to make them have a sense of normalcy in an otherwise abnormal situation for them.” Changing that perspective among the chefs and cooks took some effort. Chef Sauer heard some “that’s not how we do it” and “that’s not going to work here” when he began instituting new cooking techniques and fresher ingredients. “Explaining the ingredients, how we were going to prepare them, how they were different from what we were using before, and how they were fresher and better for our patients played a significant role in getting the cooks onboard with our new food mission,” Chef Sauer explained. “I feel like the healthcare industry is going through a tremendous change in that food is having as much importance as medical care when it is discussed within board room meetings. The foods that we put in our bodies undoubtedly have an effect on the way we heal and respond to treatment, almost like putting high octane gas in your car for better performance.” Chef Sauer is finding that the concept that food is medicine is becoming more ingrained in hospitals.

HOSPITALITY NEWS MAR/APR | Page 13

Join ANFP Today Association of Nutrition & Food Professionals is a national not-for-profit organization established in 1960 that today has more than 14,000 professionals. ANFPONLINE.ORG/ANFP-MEMBERSHIP Become a Member

Page 14 I HOSPITALITY NEWS MAR/APR

UPCOMING EVENT Non-members are welcome to attend one monthly LIFC general meeting for a fee of $25. Members who bring a non-member guest please email dolores@longislandfoodcouncil.com . Non-members who would like to attend additional meetings can visit the Membership page on the LIFC website to join as a member.

HOSPITALITY NEWS MAR/APR | Page 15

Page 16 I HOSPITALITY NEWS MAR/APR

The Show For Foodservice.

The National Restaurant Show is the must-attend event for every member of the restaurant and foodservice industry. As the world’s most influential showcase of foodservice innovation and inspiration, it’s where every trend, solution and category are represented — connecting you with the people and products you need to thrive in today’s business environment.

May 18 - 21

Join your peers from across the industry in Chicago on May 18-21, 2024 , for a future-forward experience where you’ll discover everything it takes to stay revenue-driven and relevant — from tantalizing tastes for your menu to actionable solutions for streamlining service, payments and more. Don’t miss this opportunity to test innovative new equipment designed to power automation and profits, engage with expert-led education on today’s hottest topics and build connections with key suppliers and foodservice professionals from around the world.

Why Attend the Show for Foodservice? Hospitality is constantly evolving, fueled by innovation and new technologies to keep ahead of changing consumer expectations. At the National Restaurant Show — the Western Hemisphere’s largest and most trusted foodservice event — you’ll find everything you need to plate up success for your operation, now and into the future. Discover exciting new products, interact with innovative new equipment, create business connections with key suppliers, access expert-led education sessions on today’s biggest topics and make invaluable peer-to-peer networking connections.

ATTENDEE FAQ

C oming S oon !

HOSPITALITY NEWS MAR/APR | Page 17

INTRODUCING THE 2024 KI AWARDS RECIPIENTS

Get ready for an extraordinary milestone! In commemoration of its 20th anniversary, the Kitchen Innovations (KI) Awards proudly presents its latest class of recipients, featuring 25 groundbreaking equipment products that are shaping the future of foodservice. Click below to explore the innovations selected for this prestigious honor. For an up-close look, don’t forget to visit the KI Showroom on the Show floor in May!

CLICK HERE TO SEE ALL THE AWARDEES

Page 18 I HOSPITALITY NEWS MAR/APR

EXCLUSIVE VIDEO INTERVIEW LINK AVAILABLE NEXT EDITION

HOSPITALITY NEWS MAR/APR | Page 19

RECENTLY SHOWCASED AT THE ACFLI MEETING

Founded in 1934 outside of New York City, Barrie House is a family-owned coffee roaster that produces premium, handcrafted coffee.

The business began in the family garage, as we packed and sold fresh roasted coffee to New York’s finest restaurants and hotels. From the beginning, we focused on the principles of service, quality and customer relationships. Those principles are still the foundation of our company. Like all great family secrets, the art of roasting our specialty coffee has been passed down from one generation to the next. For over 80 years, we have carefully selected, blended, roasted, and packed what we believe is the world’s finest coffee.

Today, Barrie House is a leading roaster and manufacturer for private label and branded coffee products sold through the retail, e-commerce, food service, and hospitality channels.

We are one of the top Fair Trade coffee providers in the U.S. and hold a patent for the design of our proprietary single-serve cup. We believe that the secret to our success is based upon a simple idea: that coffee should be of the highest quality - distinct, consistent, aromatic, balanced, and most of all, delicious.

Page 20 I HOSPITALITY NEWS MAR/APR

Unrealistic expectations and what to do about them

If you feel you've reached a spot in your workplace where there is a lack of respect for your input, or a culture of toxicity, then it may be time to explore other options. In the many years I've been in business, I've been faced with this at one time or another. Sometimes, these people are recognized and flushed out before it truly affects you. Other times, it may be advisable to ask senior management for a change of venue/manager - if they value you, they may make that work. There are a few things you can do when in this situation. First, make sure your objection to the goal is documented with specific, measurable reasons. Second, ask for a meeting to discuss alternate means for achieving this goal - perhaps with an additional team member to help or additional time. Third, assess your situation as to why you feel this way - do you need further education to achieve what's being asked? Do you have an inter-personal conflict with your boss? Is there someone or something you can do or recruit to help you meet this goal? Have you discussed this with someone else to get a second point of view to make sure yours is clear and focused? The greater tragedy of these situations is they can very often lead to good, valuable employees leaving without upper management ever understanding why (which is why exit interviews can be very telling). Bad bosses cause a host of problems. They equate to anxiety, sleepless nights, frustration, and depression - all of those things seep over into your personal life. Don't let it. There are many other opportunities out there, and if you feel pigeon- holed in your specific job - consider studying at night and weekends for something else. The hard work you put into finding the right career with the right company with the right boss will make a huge difference in your life.

Lynne Schultz

CEO, Tri-State Marketing

I'm a generally optimistic, can-do attitude person. I love a challenge and, even better, love the feeling of accomplishment when I meet it. But if you ask me to climb Mt. Everest (I'm deathly afraid of heights) or scuba the Santa Rosa Wall in Cozumel (I guess I don't like depths either) - I'm going to disappoint. So, how do we make winners out of our employees? We want to challenge them, but we don't want to set them up for failure - and that's where the balancing act comes in. And I should interject and say some failure is okay. We want people to learn that if they don't succeed, they can try again. That is very different than blatantly setting someone up for failure. There are lots of reasons bosses set employees up in situations where they know they won't succeed. Some do it to make themselves look better. Others do it to employees they feel threatened by in a way to eliminate them. And there's the totally incompetent boss that is oblivious to what is going on in the company or their industry to even understand what they are asking for is unachievable.

HOSPITALITY NEWS MAR/APR | Page 21

Hotel & Travel

Through our housing partner, Connection Housing, we’ve secured reduced hotel rates and travel discounts for your trip to Los Angeles for the California Restaurant Show! Hotel Information Coming Soon!

The newly renamed California Restaurant Show is bigger and better than ever. Have the opportunity to join more than thousands of your peers in experiencing the hottest menu trends, state-of-the-art design and décor, and the best in business education, all while in the presence of hundreds of exhibitors in the restaurant and foodservice community.

The Education Program provides the gold-standard in industry-leading educational content that is practical and relevant for today's foodservice professional. Education Learn More

HOSPITALITY NEWS MAR/APR | Page 23

INTERNATIONAL RESTAURANT & FOOD SERVICE SHOW 2024 SHOW AT THE JAVITS CENTER WAS A HUGE SUCCESS

Page 24 I HOSPITALITY NEWS MAR/APR

HOSPITALITY NEWS MAR/APR | Page 25

Join MAPP in Miami Beach this April 2nd for the Miami red carpet premiere of A Fine Line and the MAPP Impact APP launch party! Celebrate with rotating workshops on creating a culture where we feel respected, heard and valued from the FOH to BOH. Hear from some of our favorite chefs, Karla Hoyos, Lorena Garcia, Dayanny De La Cruz, and Suzanne Bar. You'll also get to make new friendships and network amongst industry leaders during a food, wine & cocktail reception at Santorini by Georgios. Be a part of the red carpet screening of the award-winning PBS film A Fine Line at the Regal Cinema on Lincoln Rd. with filmmaker Joanna James and a special treat of Celebrity Chefs to hear an inspiring panel conversation to follow the screening. GET TICKETS

Page 26 I HOSPITALITY NEWS MAR/APR

Train your team, get CEUs, and learn at your pace all from the comfort of your own environment. Through DM&A's partnership with the Pineapple Academy, we offer courses in kitchen safety, culinary skills, regulatory requirements, and much more!

HOSPITALITY NEWS MAR/APR | Page 27

PRESS RELEASE

LEESBURG, Ind – Maple Leaf Farms is continuing its #MLFarmToFork social media campaign in the coming weeks as it shares virtual tour videos of its farming and food production operations. The videos highlight the company’s vertically integrated structure, which allows it to closely manage its animal husbandry and food processing practices. “Now more than ever consumers want to understand how their food is produced and reaches store shelves or restaurant tables,” said Maple Leaf Farms Duck Marketing Manager Olivia Tucker. “Our virtual video tours will connect them with their food and help them understand how our vertically integrated structure allows our people to add value to our supply chain.” The company will be sharing videos and photos of its production practices weekly on the company’s social media through the Thanksgiving holiday. The campaign will coincide with the launch of a restructured corporate website that provides a transparent presentation of the company’s farming, food safety and sustainability commitments. “We encourage our customers and others who wants to learn more about food production to follow Maple Leaf Farms on Facebook and Instagram so you do not miss out on upcoming content,” said Tucker. Maple Leaf Farms Social Media Campaign Goes Virtual with Collection of Video Tours About Maple Leaf Farms: Maple Leaf Farms, Inc. is America’s leading producer of quality duck products, supplying retail and foodservice markets throughout the world with innovative, value-added foods. Founded in 1958, Maple Leaf Farms is a fourth generation, family-owned company. For more information, contact Maple Leaf Farms at 1-800-348-2812 or visit www.mapleleaffarms.com.

Contact: Olivia Tucker Maple Leaf Farms Duck Marketing Manager 574-453-4500 otucker@mapleleaffarms.com

Page 28 I HOSPITALITY NEWS MAR/APR

The Only Association Created By and For Restaurant Facility Management Professionals All about Facilities. Only about Restaurants. Our core purpose is to promote the advancement of the restaurant facilities management professional. Through targeted education, events, programs and resources, RFMA equips members by sharing new innovations as well as time-tested techniques to keep restaurant facilities running more efficiently. Joining RFMA is your key to unlocking insights about the restaurant facilities industry. It is your opportunity to learn from and enhance your network of other restaurant facility professionals and vendor service providers.

Our Annual Conference is the biggest three days of the year for restaurant facilities professionals. From coast-to-coast attendees gather to expand their network, enhance their facilities knowledge and find the solutions and vendors they need.

Whether you are just starting your facilities career or are a seasoned professional, RFMA 2024 has an education session or networking opportunity just for you!

HOSPITALITY NEWS MAR/APR | Page 29

Page 30 I HOSPITALITY NEWS MAR/APR

IF YOUR TARGET MARKET IS FOODSERVICE & HOSPITALITY SPONSORING TRADE ASSOCIATIONS IS A GOOD BET YOU WILL GET YOUR “ ROI ” HERE ’ S WHY

Most people who are passionate about foodservice and or hospitality belong to associations, and trade associations need and beleive in strong membership and even stronger sponsorship as proven histrically. Most people who are passionate about foodservice and or hospitality belong to associations, and trade associations need and beleive in strong membership and even stronger sponsorship as proven histrically. Most people who are passionate about foodservice and or hospitality belong to associations, and trade associations need and beleive in strong membership and even stronger sponsorship as proven histrically. Most people who are passionate about foodservice and or hospitality belong to associations, and trade associations need and beleive in strong membership and even stronger sponsorship as proven histrically. Most people who are passionate about foodservice and or hospitality belong to associations, and trade associations need and beleive in strong membership and even stronger sponsorship as proven histrically.

HOSPITALITY NEWS MAR/APR | Page 31

AHF Conference.org

Culinary Competition, Scholarships, & Internship Applications NOW OPEN! Exciting opportunities await you at the 2024 AHF National Conference in San Antonio! The 2024 AHF National Conference is just around the corner, taking place in San Antonio, August 23 - 24th. Specifically designed for self-operated healthcare foodservice and senior dining professionals, along with the valued business partners who support them, the AHF National Conference offers fantastic opportunities for learning and networking. AHF is excited to offer three ways to get engaged, ensuring you don't miss out...

Learn More

2024 AHF Culinary Competition: Apply by March 31st Showcase self-op excellence! AHF’s Culinary Competition invites member teams to vie for top honors in a thrilling 75-minute battle for Gold! With ingredients from AHF’s Market Basket, creativity knows no bounds. After rigorous selection, the spotlight shifts to the Annual Conference in San Antonio on August 24th! Don't miss the 2024 AHF Culinary Competition Informational Webinar on February 27th, featuring insights from past champions, Chef David Brue and Chef Jared Hunter.

Page 32 I HOSPITALITY NEWS MAR/APR

Operator Scholarships: Apply by March 31st* AHF is pleased to announce that there are a number of scholarships available to support operators in attending AHF’s 2024 National Conference. Each year AHF is proud to provide scholarships to assist our operator members in attending the AHF National Conference thanks to the generous contributions of AHF, our local chapters, members, and, most of all, valued business partners. *After March 31st, scholarship applications will be accepted on a rolling first come, first served basis. AHF’s Culinary Competition Conference Student Internships: Apply by April 28th AHF is now accepting applications for internships in conjunction with our National Conference in San Antonio! Recipients are expected to travel to San Antonio and work the conference. During your time on-site at the conference, you will participate in the management and running of AHF’s National Conference, have the opportunity to visit sessions, and network with future employers. AHF will award up to three students with internships. Apply for a Scholarship Today

Learn More and Apply

Get Approval Now! AHF provides a template operator justification letter for your convenience. Use this letter in order to demonstrate to your administrators that attending AHF's National Conference is a valuable investment for your facility and staff. Submit the letter to your administrator(s) now to secure early approval and ensure that you don't miss out on the only conference exclusively for self-operators! Don't Be Left Out! Last August, over 500+ operators and business partners came together in Orlando to build and strengthen their professional networks, connect with old friends and make new ones, and to participate in exceptional continuing education sessions. Don't miss out on this opportunity in 2024!

HOSPITALITY NEWS MAR/APR | Page 33

"AHF is an amazing organization, and I am in awe of the strength and knowledge base of the members. I learn something new every time I interact with both operator and business partner members. It gives me the lift I need to continue to drive my program forward for my patients and customers." ~AHF Operator Member

Ways to Attend

Be a Part of This Year's Conference: Culinary Competition, Student Internships, Scholarships, and More!

Page 34 I HOSPITALITY NEWS MAR/APR

SPONSORS ONSORS SPONSORS SPONSORS ONSORS SPONSORS SPONSORS

OUR SPONSORS

SPONSORS ONSORS SPONSORS SPONSORS ONSORS SPONSORS SPONSORS

HOSPITALITY NEWS MAR/APR | Page 35

What is Baldor BITE? Baldor BITE is a biennial, all-day celebration of Baldor’s incredible vendor and customer community.

The best farmers and producers from all over the world come to BITE to connect with NYC’s top chefs and food pros. Because BITE has never been your average food show, you can expect countless opportunities to snack shamelessly with tons of surprises along the way. How do I get a ticket to Baldor BITE 2024? Active Baldor business customers can register for free tickets to Baldor BITE 2024 HERE. To access the complimentary registration, please select "Active Baldor Customer" and enter yourBaldor Customer Number (CUXXX-XXXXXXXXXX - found in your web account and on your invoices) when prompted during registration. Not a business customer? No problem! We are selling a limited number of tickets to food lovers for $250 each. Just select the“General Admission”ticket type at registration to get started. If you’re a member of the press, you can request a press pass by sending us a note HERE.

I’m interested in being an exhibitor or sponsor for Baldor BITE 2024. How can I sign up? Please contact us HERE for more information on exhibitor and sponsor opportunities.

WED, APRIL 24, 2024, PIER 36, NYC

All about Hospitality

Brazil is known for its warm and welcoming hospitality. Brazilians are known for their friendly and outgoing nature, making visitors feel comfortable and at home. Hospitality is deeply ingrained in the Brazilian culture, and it is common for people to go out of their way to make guests feel welcome.

In addition to these cultural traditions, Brazil also has a wide range of accommodation options to cater to different preferences and budgets. From luxury resorts to boutique hotels and guesthouses, there is something for everyone. Brazilians are known for their attention to detail and strive to provide excellent service to ensure that guests have a memorable experience. Overall, Brazil's hospitality is characterized by genuine warmth, friendliness, and a desire to make visitors feel at home. Whether it's through small gestures like offering coffee, or hosting elaborate gatherings, Brazilians go above and beyond to ensure that guests feel welcome and well taken care of.

One aspect of Brazilian hospitality is the tradition of "cafezinho," which translates to "little coffee." It is customary for hosts to offer guests a small cup of coffee as a sign of hospitality and friendship. This gesture is seen as a way of making guests feel welcomed and appreciated. Another important aspect of Brazilian hospitality is the concept of "churrasco," or barbecue. Brazilians take pride in their barbecuing skills and often host elaborate gatherings where friends and family come together to enjoy grilled meats and socialize. Guests are always warmly welcomed to these gatherings and are encouraged to indulge in the delicious food and lively atmosphere.

APRIL 28, 2024

www.expobrazilnyc.com SELECT EXHIBITORS WILL BE LISTED & PROFILED IN UPCOMING EDITIONS

HOSPITALITY NEWS MAR/APR | Page 37

T he life of A COUNTRY CLUB C hef

Page 38 I HOSPITALITY NEWS MAR/APR

The life of a country club chef can be both rewarding and demanding, offering a unique set of challenges and opportunities. Here's an overview of what it might entail: As a country club chef, you have the opportunity to showcase your culinary creativity and skill by designing menus that Culinary Creativity

cater to a diverse range of tastes and preferences. You may be responsible for creating dishes for formal dining events, casual meals, brunches, weddings, and other special occasions.

Country clubs often have high standards for food quality and presentation, so attention to detail is crucial. You'll need to ensure that each dish meets the club's standards of excellence and that the presentation is impeccable. High Standards Menu planning is a significant aspect of the job. You'll need to consider factors such as seasonal ingredients, dietary restrictions, and member preferences when designing menus for various events and dining outlets within the club. Menu Planning As head chef, you'll likely oversee a team of kitchen staff, including sous chefs, line cooks, and kitchen assistants. Effective team management skills are essential for delegating tasks, maintaining a positive work environment, and ensuring smooth kitchen operations. Team Management

Working as a country club chef often involves long hours, especially during peak times such as weekends and holidays when the club is busiest. You may need to be flexible with your schedule to accommodate events and special functions. Long Hours and Weekends Building relationships with club members, event planners, and local suppliers can be beneficial for sourcing high-quality ingredients, staying updated on culinary trends, and enhancing the club's overall dining experience. Networking and Collaboration

Continuous Learning

The culinary industry is constantly evolving, so staying updated on new techniques, ingredients, and trends is essential for success as a country club chef. Continuing education, attending workshops, and networking with other chefs can help you stay ahead of the curve. Overall, being a country club chef requires a passion for food, creativity, strong leadership skills, and the ability to thrive in a fast-paced environment. It's a challenging yet fulfilling career path for those who are dedicated to the culinary arts and enjoy providing exceptional dining experiences for others.

Customer Service

While your primary focus is on the culinary aspects of the job, customer service is also vital. Interacting with club members, catering to their requests, and accommodating special dietary needs with professionalism and courtesy are all part of the role.

HOSPITALITY NEWS MAR/APR | Page 39

Page 40 I HOSPITALITY NEWS MAR/APR

CIA HISTORY: A LEGACY OF EXCELLENCE, PROFESSIONAL ADVANCEMENT, AND INNOVATION Today, The Culinary Institute of America (CIA) is widely recognized as the world’s premier culinary college. Our industry-wide reputation for excellence is evidenced by our outstanding faculty, passionate students, and more than 50,000 accomplished alumni across more than seven decades. Such a distinguished legacy, however, would not have been possible without extraordinary achievement, talented people, and amazing stories that date back to 1946, when two women shared a daring vision.

Our Vision Food is at the heart of our existence. Beyond sustenance, it is fundamental to cultures and deserves to be a source of joy for all people, families, and communities. We seek to better understand and promote its relationship to health, the environment, and a vibrant, equitable economy. Our Mission The Culinary Institute of America is dedicated to bettering the nation and the world by means of outstanding education, practice, and scholarship on all aspects of food and the enterprises related to it. Through a transformative learning experience, CIA prepares future food leaders, innovators, and experts for personal and professional success. Our Values CIA is a private, not-for-profit college, guided by the core values of Excellence, Leadership, Professionalism, Ethics, and Respect for Diversity.

HOSPITALITY NEWS MAR/APR | Page 41

What Would the World be Like Without Hospitality Most of us take hospitality for granted

welcoming and providing care to others, whether they are guests in our homes or patrons in businesses. Here are some potential consequences if hospitality didn't exist: W ithout hospitality, human interaction and societal structures would likely be vastly different. Hospitality, at its core, involves Without hospitality, there would be a lack of willingness to welcome others into our homes or communities. This could lead to increased social isolation and a breakdown of community bonds. Social Isolation The hospitality industry encompasses a wide range of businesses, including hotels, restaurants, and tourism. Without these industries, there would be a significant economic impact, leading to job losses and economic instability in many regions. Economic Impact Hospitality often involves the exchange of ideas, traditions, and cultures between hosts and guests. Cultural Exchange

Without this exchange, there would be less cultural understanding and appreciation between different groups of people. Hospitality fosters trust and cooperation among individuals and communities. Without it, there may be increased suspicion and conflict between people, leading to a more divided society. Trust and Cooperation Hospitality enhances the quality of life for both hosts and guests by providing comfort, support, and a sense of belonging. Without it, people may feel less connected and supported in their daily lives. Quality of Life In essence, hospitality plays a crucial role in shaping human relationships, societal norms, and economic systems. Its absence would likely result in a less welcoming, less cooperative, and more isolated world.

Page 42 I HOSPITALITY NEWS MAR/APR

WELCOME TO

RMK HOSPITALITY

S E RV I CE S

Exceeding Expectations

RMK Hospitality Services is a leading provider of linen and garments laundry services for hospitality facilities on the East Coast.

RMK was founded in 2016 and has been servicing hotels, restaurants, and other hospitality institutions. Our core business is the laundering of hospitality linens. Our processing services include sorting of the soiled linen, washing, drying, ironing packing and delivery according to customer specifications.

(631) 226-8908

rmkhospitalityservices.com

HOSPITALITY NEWS MAR/APR | Page 43

Arrive. Preheat. Wait. Wait. Wait. Who has time for all of that? iVario. The Game Changer.

rationalusa.com

Page 44 I HOSPITALITY NEWS MAR/APR

01.03.2023 12:24:41

PRESS RELEASE

March 4th, 2024

Johnson Pike is proud to announce the addition of American Range, a Hatco Company, to its list of manufacturers in CO, WY, and UT, effective March 1, 2024. Known for its robust, efficient, and state-of-the-art commercial cooking equipment, American Range is celebrated as the brand of choice among professional chefs and restaurateurs. Made in America using the highest quality materials and the expertise of highly skilled employees, American Range specializes in manufacturing Restaurant Ranges and Green Flame Ranges, both designed to meet the rigorous demands of a busy professional kitchen. The Medallion Professional Series represents the pinnacle of performance for high-volume settings such as luxury resorts, offering customizable configurations and enduring reliability for round-the-clock operations. "We are incredibly excited to welcome American Range to the Johnson Pike family. This addition underscores our commitment to delivering only the highest quality and most innovative culinary solutions to our clients," stated Jay Brunkow, one of Johnson Pike’s Principals. Full copy of the press release is attached, and additional information can be found on the johnsonpike.com website here. For questions, please feel free to reach out to the contact below. Contact Information Jay Brunkow Principal jbrunkow@johnsonpike.com https://johnsonpike.com/johnson-pike-now-representing-american-range/

Jenny Krampf Senior Copywriter

Craeve & Co. 301.697.2235 Integrated Sales & Marketing for the Hospitality Industry

HOSPITALITY NEWS MAR/APR | Page 45

Page 46 I HOSPITALITY NEWS MAR/APR

HOSPITALITY NEWS MAR/APR | Page 47

NEW YORK-PRESBYTERIAN TEAMS UP

with Chef Dominique Ansel to Increase Blood Donations in New York

The New York-based organizations will work together to raise awareness about the need for blood donations in New York City by offering an exclusive 3 Lives Bar, a chocolate treat that is Chef Dominique’s latest creation, only available when you come in to donate at New York Blood Center.

Mobile Unit Locations: (all noon to 6 p.m. on dates specified below) SoHo: New York City Fire Museum, 278 Spring Street (Sunday, March 24) Upper West Side: Lincoln Center, Columbus Avenue & W. 63rd Street (Monday, March 25) Astoria: CVS Pharmacy, 31-01 Ditmars Boulevard (Tuesday, March 26) Upper West Side: Amity Hall Uptown, 982 Amsterdam Avenue (Wednesday, March 27) Select New York Blood Center Locations (Saturday, March 23 through Friday, March 29) Grand Central: 115 E. 41st Street Upper East Side: 310 E. 67th Street Downtown Brooklyn: 30 Flatbush Avenue Together, NewYork-Presbyterian and Chef Ansel are thanking everyone who donates through the New York Blood Center with this special treat. More information on the partnership and registration to donate can be found on this site: nyp.org/donateblood#threelivesbar volume. To encourage New Yorkers to donate, Dominique Ansel, Chef/Owner of Dominique Ansel Bakery and creator of the Cronut®, has crafted an exclusive chocolate bar. Following a blood donation, donors are advised to rehydrate and eat a snack to assist in restoring blood donation can save up to three lives, and encourage others to donate blood at the New York Blood Center to assist with the blood supply in New York City. NewYork-Presbyterian, one of the nation’s leading healthcare systems, announced a collaboration with James Beard Award-winning pastry chef Dominique Ansel to create an exclusive chocolate bar called the 3 Lives Bar to raise awareness that one blood

Upper West Side: Amity Hall Uptown, 982 Amsterdam Avenue (Wednesday, March 27)

“We are excited about the impact this collaboration with Chef Dominique Ansel and New York Blood Center will have on the blood supply,” said Dr. Melissa Cushing, director of clinical laboratories, transfusion medicine and cellular therapies, and executive vice chair for clinical affairs, for the Department of Pathology and Laboratory Medicine at NewYork-Presbyterian/Weill Cornell Medical Center and Weill Cornell Medicine. “Having a sufficient blood supply is crucial to our work as a healthcare system.” phenomenon where limited-edition product releases bring in crowds. We wanted to find a way to raise awareness and attract new donors in a compelling and culturally relevant way.” Every two seconds, someone in the U.S. requires a blood transfusion. The benefits of donating blood include helping people injured in accidents, undergoing cancer treatment, and battling blood diseases, among other reasons. According to New York Blood Center, low donor turnout at the start of the year had led to a 25% drop in donations. “We have a responsibility to our community to raise awareness about the critically low blood levels and aid in driving sign-ups for donors,” said Devika Mathrani, senior vice president and chief marketing and communications officer at NewYork- Presbyterian. We are proud to join forces with Chef Dominique Ansel and support the New York Blood Center to encourage New Yorkers to donate. The campaign was developed with creative agency partner, Havas New York, and is a twist on the ‘drop culture’