HOTEL, DINING, & INSTITUTIONAL FOODSERVICE TRENDS
JULY/AUGUST 2023 3RD EDITION 4ND ISSUE
FLORIDA RESTAURANT & LODGING EXPO NOV 8-9 ORLANDO, FL
ANNUAL EXPO SEPT 7-8 JAVITS CENTER NEW YORK
CRYSTAL HAMILTON KNOWBIE FOUNDER Page 38
NATIONAL CONFERENCE REVIEW
LEADING WITH PASSION
PRESIDENT & FOUNDER OF MFHA GERRY FERNANDEZ
ASSOCIATION NEWS SHFM • LRA • ACF AHF • HANYC • NRA • ANFP• NACUFS STARCHEFS • BBGA • LIHA • MFHA • FRLA • IFBTA
NEXT EDITION WILL CARRY THE HIGHLIGHTS
HOSPITALITY NEWS IS PREPARING FOR THE 2023 NATIONAL CONFERENCE IN TUCSON ARIZONA
11 NATHAN’S OFFERS GHOST KITCHEN CONCEPT 29 NYS RESTAURANT ASSOCIATION RISE AWARDS 36 PICKING THE RIGHT GROUP TO BUY YOUR BUSINESS 44 PECINKA FERRI CONTINUES TO BUILD ITS TEAM 47 AHFNY CALENDAR OF EVENTS - EARN CREDITS 08 WHY THE NEED FOR TEMPERATURE MONITORING SYSTEMS
Crystal Hamilton Founder of Knowbie
THE PREMIER EVENT FOR FLORIDA’S HOSPITALITY INDUSTRY SERVING RESTAURANTS FOODSERVICE AND LODGING F&B NOVEMBER 8-9 MIAMI CONV CENTER ORLANDO, FL
RAQUEL WEISS FUSCO VICE PRESIDENT OPERATIONS AND CLIENT RELATIONS
Congratulations and best wishes to Raquel Weiss Fusco as she moves into the Presidency of the SHFM Read more about Raquel in the next edition of -HN-
Mary Lee of famed Christine Lee Restaurant talks about how hospitality helped build and sustain the restaurant
HOTEL, DINING, & INSTITUTIONAL FOODSERVICE TRENDS
CHAPTER OF THE YEAR AWARD
This award recognizes an AHF local chapter that promotes the overall Associations mission
The Association for Healthcare Foodservice (AHF) New York Chapter has been hard at work supporting its members, vendors and AHF national. Since the pandemic the chapter has been working to increase membership and has seen a steady increase year over year. During the pandemic the chapter offered all members free membership during times of hardship. The chapter’s educational programs, networking events and volunteer activities promote growth, and offer leadership skills for our members which facilitate improving performance outcomes in respective facilities. Events are subsidized by our Business Partners to remain competitive and affordable for members. Over the past two years, despite restrictions imposed due to the Covid-19 pandemic, the New York Chapter has organized and held a variety of both virtual and in-person events offering continuing education credit for Registered Dietitians (AND) and Certified Dietary Managers (ANFP). Their CEU offerings increased from 12 to 21+ credits between 2021 and 2023. Topics have included sustainability, culinary training, DEI, navigating pandemic impacts, networking, retention and more.
Each year the chapter supports The Patridge Foundation with an annual $1,000 contribution dedicated to advancing the education of culinary and foodservice students. Members volunteer services to God’s Love We Deliver packaging meals to homebound New Yorkers. Individual members financially support a grassroots community organization St. John’s Bread for Life, a non-profit organization dedicated to alleviating hunger and poverty in Brooklyn, NY. The Bronx VA supports a Dietetic Internship program with chapter student involvement and mentorship in culinary, clinical nutrition and foodservice which often leads to employment within any of the hospital systems which are members of the chapter such as Maimonides Medical Center, Memorial Sloan Kettering Medical Center, One Brooklyn Health Center and VA Hospital System to name a few. The NY chapter contributes annually to AHF National’s scholarship fund for the promotion and support of self-operated foodservice. The chapter consistently contributes to the S.O. connected magazine, sharing events with national members.
July/August P 1
July/August P 4
ABOUT CHRISTINE LEE’S
PUBLISHER EDDIE DANIELS
EXECUTIVE ASSISTANT CAREN FRANKLIN
One of the greatest names in South Florida dining has come to Gulfstream Park! Simple in its beauty, the radiance of a single blossom captivated ancient cultures. This is the chrysanthemum, revered for centuries, and expressed today in the lasting creation of one extraordinary woman. So aptly named for this symbol of the passion and power of life. Enjoy succulent prime sirloin steaks, a sushi bar and other Asian-inspired creations. Culinary artistry meets casual elegance at the new CHRISTINE LEE’S. Christine Lee’s is open for lunch and dinners. Our hours vary daily. Please call 954-457-6255 for current hours. Lunch is also served daily from noon to four on the live racing days. In addition to our delicious cuisine and welcoming ambiance, we offer a full-liquor bar. We accept reservations for parties of 4 or more and invite you to reserve space for private parties where you and your guests can enjoy the pleasure of dining at CHRISTINE LEE’S in a very elegant setting. We hope that you will share your next dining experience with us. Although the LEE dynasty did not invest hospitality, they certainly redefined it. As their restaurants, are frequented by celebrities, locals, and out of towners on a very regualr basis. Read more about this landmark in our next edition as Mary Lee (Owner) and Cindy (General Manager of 43 years) will share with us the behind the scenes story of the successful and intriguing history. https://christinelees.com
ACCOUNT EXECUTIVE CAROL TERRACCIANO
CONTENT CONTRIBUTOR CHRIS PALMER
ACCOUNT EXECUTIVE MARTIN DANIELS
CONTRIBUTING WRITER JEANINE BANKS
CONTRIBUTING WRITER VERONICA MCLYMONT
CONTRIBUTING WRITER LINCHI KWOCK
GRAPHIC DESIGNER ARIEL COELLO
GRAPHIC DESIGNER ANABEL MARTINEZ
SOCIAL MEDIA LIZ FIORE
245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862 email@example.com www.hospitalitynewsny.com
Why Are Temperature Monitoring Systems Important For Walk In Refrigeration Boxes
Temperature monitoring systems are crucial for walk-in refrigeration boxes for several reasons:
Food safety: Walk-in refrigeration boxes are commonly used in restaurants, grocery stores, and other food establishments to store perishable items. Maintaining the correct temperature is essential to prevent the growth of harmful bacteria that can lead to foodborne illnesses. A temperature monitoring system ensures that the internal temperature remains within the safe range to preserve the quality and safety of the stored food. Regulatory compliance: Many health and safety regulations require food businesses to maintain proper temperature control for stored items. Temperature monitoring systems help businesses comply with these regulations and provide a record of temperature data that can be accessed if needed during inspections. Quality control: Certain foods, such as fresh produce, dairy products, and meats, are highly sensitive to temperature fluctuations. Improper storage temperatures can lead to spoilage, discoloration, or loss of texture, affecting the overall quality of the products. Temperature monitoring allows businesses to identify and address temperature variations promptly, preserving the quality of their inventory. Cost savings: An efficient temperature monitoring system can help businesses optimize energy usage and reduce operational costs. By alerting staff to any deviations in temperature, they can quickly take corrective action, preventing unnecessary energy consumption and potential product loss.
Early detection of malfunctions: Refrigeration systems are not immune to malfunctions or breakdowns. A temperature monitoring system can detect abnormalities in real-time, such as a malfunctioning compressor or a door left ajar, allowing maintenance personnel to address the issues promptly before they lead to spoilage or equipment damage. Remote monitoring and alerts: Many advanced temperature monitoring systems offer remote access and alerts through mobile apps or cloud- based platforms. This feature enables business owners or staff to monitor the refrigeration box’s temperature status even when they are not on-site, facilitating proactive actions in case of emergencies. Data analysis and trends: Temperature monitoring systems can record historical data, allowing businesses to analyze trends over time. This data can help identify patterns, such as recurring temperature fluctuations during specific hours or days, helping businesses optimize their storage practices and make informed decisions. In summary, temperature monitoring systems are crucial for walk-in refrigeration boxes to ensure food safety, regulatory compliance, product quality, cost savings, and early detection of malfunctions. They provide an essential layer of protection to safeguard perishable goods and maintain the overall efficiency of the refrigeration system.
July/August P 8
$200 MILLION EXPANSION FOR SUFFOLK COUNTY, NY CASINO
Islandia, NY, August 2, 2023 - A $200 million expansion of Jake’s 58 Casino Hotel has been approved by the Village of Islandia, NY. As part of this expansion, Suffolk Regional OTB, the casino’s owner, will increase its video lottery terminal capacity by 50% for a total of 2,000 terminals. Its hotel rooms will be renovated, there will be increased parking facilities and services and amenities will be upgraded. After the vote, Phil Boyle, President and CEO of Suffolk OTB, thanked Mayor Allan Dorman and the Village Board for their unanimous support of the project. “Suffolk OTB’s success in the past six years from bankruptcy to becoming a billion-dollar company is linked to the support that we have received from the Village of Islandia, Mayor Dorman, and local residents. I couldn’t be happier for the Village, our current and future workforce,
and Suffolk’s taxpayers, who will benefit greatly from this decision long into the future,” Boyle stated. James LaCarrubba, Vice President and COO for Suffolk OTB, said, “Jake’s 58 will truly realize its full potential as a regional entertainment destination thanks to yesterday’s vote. We appreciate the Board’s trust in Jake’s 58 and its management, and we will continue to be responsible neighbors acting for the public’s benefit.” Suffolk OTB expects to break ground on the casino expansion in October 2023 and commence hotel renovations in the 4th quarter of 2023. It’s estimated that the expanded casino floor will be open to the public in late-2025, with additional amenities opening in 2026. Messrs. Boyle and LaCarrubba are available for further press comment regarding the expansion.
Contact: Kristin MacKay, 631-566-2972
JAKE’S 58 TO ADD 1,000 LOTTERY TERMINALS, INCREASE PARKING & AMENITIES AND RENOVATE HOTEL ROOMS
July/August P 9
Contact:Mitch Marcotte, President P.O. Box 60 Boxford, MA 01921 MitchM@Elevatefsg.com www.elevatefsg.com ELEVATE FOODSERVICE GROUP CONTINUES GROWTH WITH THE ADDITION OF HOSHIZAKI AMERICA INC. Boxford, MA – (July 27, 2022): Elevate Foodservice Group LLC continues growth with the addition of Hoshizaki America Inc to their manufacturers’ line list. Elevate Foodservice Group will represent Hoshizaki America in MAFSI Region – 1. The Hoshizaki brand is a great addition to our current lineup of manufacturers. The quality they are known for aligns perfectly with our existing product offering. We look forward to expanding on the products we offer our customers.“ – Mitch Marcotte, President of Elevate Foodservice Group. Elevate Foodservice Group is a manufacturers’ representative agency specializing in foodservice equipment and supplies, founded by Mitch Marcotte in 2020. Our coverage area includes Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island & Vermont. Elevate Foodservice Group utilizes multiple test kitchens along with culinary, inside, and outside sales teams that collectively provide next-level support to operators and channel partners. “Elevate Foodservice Group has an outstanding reputation in the industry,” says VP of Regional Sales, Scott Meyer, “and will help support Hoshizaki’s brand awareness in refrigeration as well as specification in the market. We’re delighted to have them join our growing sales channel partners.” HOSHIZAKI is the world leader in the design, manufacturing, and marketing of a wide range of products for the foodservice industry including ice machines, refrigerators, freezers, prep tables, display cases and dispensers. Our attention to detail, continuous innovation, smart application of technology and commitment to the highest standards - ensures that our customers have exceptional quality products. Hoshizaki Steelheart Series is a full line-up of commercial refrigeration equipment with stainless steel inside and out and R290 environmentally friendly refrigerant. With door/drawer combos, field reversible doors, and many options and accessories to choose from, Hoshizaki has your food’s best interest at heart. With corporate headquarters in Peachtree City, Georgia and a second manufacturing facility in Griffin, Georgia, Hoshizaki America, Inc. employs over 800 people nationwide. Hoshizaki has been awarded the ENERGY STAR® Partner of the Year - Sustained Excellence multiple years in a row for their continued leadership in protecting our environment through superior energy efficiency achievements. For more information, visit Hoshizaki America, Inc. www.hoshizakiamerica.com
FOR MORE INFORMATION CLICK HERE
BE OUR GHOST KITCHEN When you invest in Nathan’s Famous, you benefit from over 100 years of brand power and consumer loyalty. We continue to evolve, especially during these unprecedented times, and with change, comes new opportunity. Nathan’s Famous invites you to take advantage of its game-changing offering… the ability to use your kitchen to drive more sales with two menus, the world-renowned Nathan’s Famous menu and its new concept, Wings of New York.
July/August P 11
Protect Your Property & Your Reputation
Does your current pest control program have you and your hotel covered? Don’t put up with subpar pest control. Get a free second opinion from one of the experts at Western. FLIES · BED BUGS · COCKROACHES · RODENTS · MOSQUITOES · RESIDENTIAL & COMMERCIAL AND MORE
CONTACT US FOR A FREE INSPECTION 1.800.544.BUGS
In the modern era, the integration of technology is fundamentally transforming the way organizations manage their food supply chains .
Moreover, the integration of various technologies has maximized efficiency within operations, both for large multi-state enterprise organizations or single stand- alone operations. By giving visibility over the entire food production process, technology is allowing foodservice leadership the ability to make real-time, informed decisions that reduce clinical risks, address labor challenges and ensure food waste is at a minimum. Technology is reshaping the landscape of food supply chain management, offering unprecedented opportunities for organizations to operate more efficiently, sustainably, and transparently. From data- driven insights to transparency and automation, every aspect of the foodservice supply chain and operation has been enhanced by technological innovation. As the world continues to grapple with the challenges of feeding a growing population while minimizing environmental impact, leveraging technology will be essential for organizations to ensure the smooth and resilient operation of their foodservice operations.
The intricate process of procuring, producing, and delivering nutritious, safe, and appealing meals to consumers, albeit students, residents, patients, staff or visitors, has been streamlined and optimized with the aid of technological solutions, ensuring efficiency, traceability, and sustainability. One of the key aspects of managing an organization's food supply chain with technology is the utilization of data-driven insights. Advanced analytics tools gather data from various stages of the supply chain, from production sites across the globe to distribution channels to on-site food procurement, inventory and meal production management. This data is then analyzed to identify trends, predict demand fluctuations, and optimize inventory levels. Machine learning algorithms enable organizations to make informed decisions about procurement, production scheduling, and meal distribution all in efforts to minimize waste and maximize resource utilization.
Contact us today to learn how technology could improve your operation!
Why the Name Pineapple Academy? From the very beginning, our goal to help employers reimagine the way they engage their deskless workforce through education, especially those on the frontline, has been deeply rooted in hospitality. Our founders knew that promoting a culture of hospitality in the workplace would establish the necessary foundation to create employee engagement. They chose the pineapple as our symbol because it represents hospitality. They believe this idea of hospitality, where you “anticipate the needs of the individual,” is not only meant for the customers, but first and foremost the employees. It was out of their desire to disrupt the status quo that Pineapple Academy was born Our Mission
To advance the world’s deskless workforce through training and skills development. Our Story
Pineapple Academy was founded by two friends with a common belief that “enough is enough” when it came to accepting the levels of turnover in the foodservice industry. The average turnover in the foodservice industry is 30% higher than the average of all other industries.
TO SEE SAMPLE PINEPPLE TIDBITS CLICK HERE
W e are immensely grateful to all the attendees who joined us from Orlando, FL, for “The Great Journey: The Path We Are On, The Journey Ahead!” The 2023 Conference provided an exceptional opportunity to connect with peers, colleagues, and business partners, and enrich your professional network. Your presence and participation made this event truly special, and we deeply appreciate your commitment to our community. Let’s continue to inspire and learn together!
July/August P 16
July/August P 17
Stratford, Connecticut – May 11, 2023 – THE NUDYNE GROUP LLC is excited to announce the acquisition of WARREN ELECTRIC CORPORATION, based in Warren, Rhode Island. Warren Electric Corporation, founded in 1962 by Gordon L. Benjamin Jr., a dedicated engineer passionate about providing reliable products, is a leading manufacturer of industrial immersion electric resistance heaters for water, oil, chemicals, air, and fluid applications. Holding ASME, UL, and ISO certifications, Warren designs and manufactures electric immersion heaters to meet customer’s requirements and specifications. For additional information, please visit www.warrene.com. The acquisition of Warren Electric Corporation enhances The Nudyne Group’s extensive range of heating products, expanding its capabilities in heating water, oil, and process fluids with immersion electric heating technologies, especially in commercial and industrial applications. The acquisition includes all assets of Warren Electric Corporation, featuring a 36,000 sq. ft. manufacturing facility. The business will continue operating in Rhode Island as WARREN ELECTRIC HEATING TECHNOLOGIES LLC.
July/August P 18
Headquartered in Stratford, Connecticut, The Nudyne Group LLC is a third-generation privately-held company specializing in water heating, hot water storage tanks, and process heating. The company’s portfolio includes the well-known water heater brands Hubbell, Vaughn, Ace, Reco, and now Warren, with manufacturing operations in Connecticut, Massachusetts, California, South Carolina, and now Rhode Island. Bill Newbauer III, CEO of The Nudyne Group LLC , said: “Warren is the perfect addition to our family of companies as we strategically expand across North America. The Warren acquisition will strengthen our ability to meet the changing needs of the commercial and industrial markets as electrification expands. We are excited to welcome Warren employees and customers to our family of companies.” Robbie Benjamin , former owner of Warren Electric Corporation, expressed her confidence in the transition: “I believe that Warren has found a great partner in The Nudyne Group, and I am confident the business will have continued success under new ownership. I have no doubt that Bill Newbauer and his team at Nudyne will remain committed to providing the highest quality products and service to Warren’s customers, a commitment that began over 60 years ago.” Carter Morse & Goodrich served as the financial advisor to The Nudyne Group LLC, with Newbauer adding: “Our advisors at CMG provided invaluable advice and assistance in this transaction. I look forward to working with this talented team as we continue exploring new strategic acquisitions.” Other Nudyne Group transaction advisors included the Buckman Group and the Law Office of Mark N. Clarke (Corporate Counsel) and Duffy & Sweeney, LTD (Real Estate Transaction Counsel). For additional information on the companies, please visit www.hubbellheaters.com , www.vaughncorp. com , www.aceheaters.com , www.reco-cs.com , and now www.warrene.com
JANITORIAL EQUIPMENT, REPAIRS, AND SUPPLIES, DELIVERED NEXT DAY
July/August P 19
July/August P 20
We are pleased to announce the promotion of Tennile Boyd as General Manager for Hilton Garden Inn Times Square Central and the Courtyard 5th Avenue Hotel. Tennile began her career at Highgate in 2013 as Director of Guest Experience at the Hilton Garden Inn where she spent the next four years until she was promoted to Director of Operations. In 2017, she was then transferred to the Lexington Hotel as Director of Front Office. There, she assisted in transforming the property to one of DiamondRock’s best performing assets and substantially improving
guest experience scores. She was promoted to a Hotel Manager at HGI42 in 2019 and was the driving force behind the re-opening of the property post-pandemic. In the same year, Tennile became the recipient of the prestigious Marriott Edge Award for Front of House Leader of Distinctive Premium Brands. Please join us in congratulating Tennile at firstname.lastname@example.org.
July/August P 21
July/August P 22
CALL NOW 631.408.7021
EXCLUSIVE LONG ISLAND DISTRIBUTOR OF OneEvent
July/August P 23
ELEVATE DEI Framework for the Restaurant Industry ELEVATE is a new framework to drive positive change in DEI strategies for organizations of any size. Based on landmark research that indicates a gap in how enterprises and employees view DEI policies, ELEVATE provides step-by-step tools that set the foundation for effective program development, implementation and success measurement.
Who We Are MFHA is an educational non-profit 501(c)(3) that helps its members build their cultural intelligence and advance their commitment to Diversity, Equity + Inclusion (DEI) by delivering products and solutions that raise the top line, improve the bottom line and build brand value. What We Do MFHA shares its DEI expertise and best practices with members through a range of products and services, including workshops, webinars, research/reports, programs/initiatives, private speaking engagements, and consulting services. Who We Serve MFHA members include some of the most prominent, successful, and innovative brands in the foodservice and hospitality industry.
CLICK HERE TO LEARN MORE ABOUT THE MFHA
July/August P 24
2023 STARCHEFS ATLANTA RISING STARS AWARDS Atlanta , you’re booming. Let’s take a look at the evidence. You’ve had mass Screen Shot 2023-08-25 at 1.21.36 PM ive population growth and serious investment from major industries. With 65,000 new residents in 2022, bars and restaurants are opening up from Grant Park to Buckhead. Handling that increase in volume is no small feat. But Atlanta is ready for it, and ready to evolve its culinary scene to more accurately reflect the culture and people of the city.Pop-ups have been a part of the landscape in Atlanta for quite some time, but with climbing rent and changing state and city ordinances, we found an even stronger network of pop-up businesses. Through a Discord channel, chefs across the city are supporting each other and sharing resources. It’s not easy to start a pop-up, much less a brick-and-mortar, but people here have figured out that there is strength in numbers, especially amongst chefs of color, whose efforts within the city’s kitchens and bars have not always been recognized. A rising tide floats all ships, and with the growth in population and commerce, that tide is coming in fast. Investment in Georgia’s agriculture, from both the State House and small businesses, is also at an all-time high. And how could we not mention the bar scene? Put plain and simple, this city is ready to go out and party, and that’s creating opportunities for a wide range of bars. From technique-driven cocktail bars, to industry-friendly dives, to well-resourced restaurant bars, the people behind the stick are fired up and flexing their creativity. There’s something happening in Atlanta. This is a city where art, food, beverages, and culture are meeting each other head-on, with no signs of slowing down. So please, keep booming Atlanta: keep innovating, growing, and celebrating the diversity that makes you special.
July/August P 25
CHASE BANK DEMONSTRATES HOSPITALITY EVERY DAY
HOME OF THE RISE AWARDS
AWARD-WINNING RESORT IN UPSTATE NEW YORK GAMING. DINING. SPORTS BETTING. LODGING. Join us at New York’s most awarded four- season resort destination. You’ll experience world-class gaming, dining, hotel stays, recreation and so much more. You will not only be surprised by all you can see, do and experience here, but also by all we do for you. Whether you’re a poker player or a golf lover, a fan of bingo or fine dining, you’ll find more ways to play - more reasons to get away - at Turning Stone. We offer uncompromising hospitality, spa, golf, dining and gaming options to meet every budget. From an affordable overnight at the Inn to a luxury, all-suite getaway at The Lodge at Turning Stone, our commitment to meeting guest expectations never wavers. Turning Stone currently has seven award-winning restaurants serving everything from quick bites to savory three-course meals. Don’t forget to practice your swing on 18 holes of PGA-level golf at Shenendoah. Or relax at the all- encompassing Skana The Spa at Turning Stone.
FOR MORE INFORMATION CLICK HERE
July/August P 28
To celebrate the hard work and dedication of our restaurant industry professionals, the New York State Restaurant Association is proud to host the second annual RISE (Restaurant Industry Spotlight on Excellence) Awards. Beyond excellence, these awards pay tribute to all the sweat, ingenuity, and dedication that keeps our lights on, our doors open, and our ovens hot.
Thank you to our generous sponsors for supporting the
July/August P 29
July/August P 30
July/August P 31
July/August P 32
July/August P 33
PINEAPPLE PILOT PROGRAM $500 (Regularly priced $ 14 99) 90-Day Trial of Pineapple Academy
DEVELOPING THE DESKLESS WORKFORCE IN 5 MINUTES OR LESS
Discover the training solution that is right for your organization!
PROGRAM DETAILS, BENEFITS & EXCLUSIONS
Start training immediately Seamless transition after trial *90-Day Pilot Program pricing cannot be bundled with any other Pineapple Academy discounts or promotions Up to 50 Individual Licenses Up to 5 Group Trainer Licenses
Recommended 3-Step Approach for a Successful Pilot
To learn more about Pineapple Academy, scan the QR codes!
Post Trial: Evaluate and collect feedback Day 31-90: Introduce to frontline staff Day 1-30: Introduce to management
Watch Our Explainer Video
Check Out Our Website
CONTACT US TODAY TO JOIN OUR PILOT PROGRAM email@example.com
July/August P 34
Every pour makes a difference. We eliminate more than 4 billion single-serve plastic bottles from the waste stream every year through our partner base.
Smart. Stylish. Sustainable.
Exclusive Bottles Showcase your brand logo with custom designer bottles.
Countertop Bottler Significant output with a small footprint.
Vi Tap Dispenser Chilled still, sparkling, and hot water all at the touch of a button.
High Volume Bottler Designed for high traffic locations and rapid bottle fills.
July/August P 35 vivreauwater.com | firstname.lastname@example.org
All Vivreau products are Intertek and NSF Certified.
HOW DO I PICK THE RIGHT INVESTMENT GROUP TO BUY MY BUSINESS
Choosing the right private investment group to buy your business is a crucial decision that requires careful consideration. Here are some steps to help you pick the right investment group: 1. Define Your Goals: Clarify your goals for selling the business. Are you looking for a partner who shares your vision and wants to help your business grow, or are you looking for a buyer who will provide a smooth exit for you? Understanding your goals will help you evaluate potential investment groups more effectively. 2. Research and Identify Potential Groups: Look for private investment groups that have a track record of successfully investing in businesses similar to yours. You can use online platforms, industry associations, and networking events to identify potential buyers 3.Assess Compatibility: Evaluate the investment group’s values, culture, and long- term goals. You want a buyer who aligns with your business’s mission and values to ensure a smoother transition. 4. Financial Strength: Look into the financial strength of the investment group. Evaluate their past investment performance, capital availability, and stability. You want a buyer with the financial resources to support your business’s growth.
5. Industry Experience: Consider whether the investment group has experience in your industry. Their industry knowledge can bring valuable insights and connections to help your business succeed. 6. Due Diligence: Conduct thorough due diligence on potential buyers. Research their past investments, management team, and any potential red flags. You may also want to contact references from other businesses they’ve acquired. 7. Negotiate Terms: Negotiate terms that align with your goals. This includes the purchase price, payment structure, any ongoing involvement you might have, and any contingencies. 8. Legal and Financial Advisors: Engage legal and financial advisors to guide you through the sale process. They can help ensure that the terms of the deal are fair and that your interests are protected. 9. Compatibility and Communication: Open and transparent communication is essential. Choose a buyer who is willing to work collaboratively and is transparent about their plans for the business.
July/August P 36
1. 2. 10. Post-Sale Plans: Discuss the investment group’s plans for the business post-acquisition. If you have concerns about layoffs, changes in management, or the overall direction of the business, address them during negotiations. 11. Timeline and Process: Consider the timeline for the sale process. Choose a buyer who can meet your preferred timeline for closing the deal. 12. Legal Documentation: Work with your advisors to draft a comprehensive and legally sound purchase agreement. This document will outline the terms and conditions of the sale.
Remember that selling your business is a significant decision , and it’s important to take your time, gather as much information as possible, and seek professional advice. The right investment group should not only offer a favorable financial deal but also align with your vision for the future of your business.
At Farmer Boys, Farm Food Ain’t Fast Food. By going the extra mile for delicious, flavorful food, our guests can count on a fresh-cooked, made-to-order meal every time they visit us. Farmer Where Farm Fresh Meets Fast Casual
Boys purchases the freshest ingredients directly from local farmers and purveyors, whenever possible. It is embodied in our mascot and Head of Security, The Scarecrow, whose mission is to protect and serve farm fresh food. Each and every team member across our expansive family of restaurants believes that the freshness and quality of the ingredients our guests are served are at the core of our success. This attention to excellence extends to our friendly table and to-go service, and our fast and easy drive-thru. https://www.farmerboys.com
July/August P 37
Elevate Meet The Founder Server Skills
Revolutionizing Hospitality Service Training Knowbie is an innovative beverage-service solution designed for hospitality, by hospitality. This gamified platform teaches your servers to quickly become pros in wine, beer, spirits and food pairing.
Developed by career experts in the hospitality and wine industry, Knowbie helps restaurants nurture savvy, confident servers who can raise your restaurant’s profile, increase customer LTV, and boost profits.
July/August P 38 July/August P 38
FOR RESTAURANTS Knowbie trains staff to provide next-level service.
FOR SERVERS Because we know it’s important to you.
The more you know, the more successful and enjoyable your shift will be • 1.5 hours: That’s about how long it takes to become a skilled, top-earning beverage server using the Knowbie app. • Be in demand: Knowbie-trained servers learn how to cultivate customer relationships through exceptional service; they become favourites and often mentor other staff. • Get in the game: Knowbie’s gamified platform and simplified knowledge checks make learning fun. Really, we mean it.
Built for hospitality, by hospitality • Play to learn: Knowbie’s game-and-quiz system provides high-level education, arming servers with priceless beverage and food know-how. • Fully customized: Knowbie’s environment includes logos, menus and messages from your restaurant. • Monitor progress: Stay up-to-date on staff training from your custom dashboard. • Easy onboarding: Knowbie makes training new servers simple, and can reduce staff turnover. “Our mission is to revolutionize the way service staff are trained to offer ”
July/August P 39
SPONSOR OF THE ACF LONG ISLAND
Pasta People , located in West Babylon NY , has been manufacturing and distributing fine pasta and ravioli products for over 30 years. We are a culinary solutions company providing chains, independent restaurants, and other foodservice establishments with innovative products, new menu concepts, and profitable operational ideas. We have more than 300 varieties of pasta, unique raviolis, and thin crust pizza shells that are made by chefs for chefs. Our incredible pastas start with custom milled 100% stoneground semolina flour and fresh eggs. We slowly knead it and then we extrude it through bronze dies to give it a coarse texture that captures sauces better. The flavors and textures enable our pasta to stand alone without complex sauces. We then package it in a heat sealed container. The result is a rustic, handmade style that will enhance any dish you prepare. “It’s what’s inside that matters” From the very start, Pasta People has been designed around our customer’s needs, along with a chef’s perspective. Our exciting line of filled pasta offers our customers a wide variety of shapes and fillings to choose from, providing an unlimited supply of exciting dishes. The heart of our operation is our kitchen, which features Pasta Works, LLC Great Eastern
stations for roasting, braising, grilling and reducing stocks. The bold flavors of our fillings come from our willingness to roast our own garlic, and caramelize our own onions. All of our fillings are made in-house where we prepare our own stocks and then delicately season them with fresh herbs and spices. We then wrap the filling in thinly rolled dough made with custom milled durum flour. The result is a rough-chopped handmade look with identifiable “made from scratch” flavors that are as close as you can get to making your own pasta. New items are being developed daily. We use Old World Techniques, cutting-edge technology and have a burning passion to be the best. We manufacture in a USDA facility and follow HACCP guidelines.
July/August P 40
A Family Owned and Operated Company Committed to Excellent Customer Service.
Our Story Founded in 1971, Driscoll Foods has grown to become one of the largest independent foodservice distributors in the Northeast. Over the past 50 years, many things have changed: our fleet of trucks has grown from 1 to 200, our square footage has increased from 8,000 square feet to 507,000 along with additional distribution centers in Amsterdam, NY and Stroudsburg, PA, and our staff has grown to 950 employees. However, one important thing has remained the same, and that is our dedication to providing the ultimate customer experience. A company built upon the foundation of excellent service, we take pride in making the fulfillment of almost any request possible.
From Portion Cut Steaks and Fresh Seafood to Grocery and Non-Food Items, Driscoll Foods Offers It All.
July/August P 41 July/August P 41
We’re in the Business of Helping You Pecinka Ferri is a leader in Metro New York’s foodservice equipment solutions. We offer smart food service. Let our knowledge be your asset. Visit our Culinary Center and see your products and procedures come to life. We combine our knowledge with quality equipment to create the solutions you need. We help you find the right product for the right application. The equipment you use should solve the problems you have, not someone else’s.
Pecinka Ferri Associates A Metro New York leader in foodservice equipment solutions, we combine smart food service solutions with extensive industry knowledge and experience to ensure you get the right product for the right application. The equipment you use should solve the problems you have, not someone else’s.
Meet our new beverage specialist
The food and beverage industry is constantly evolving, and so is the demand for innovative and quality beverage equipment. That’s why Pecinka Ferri has proudly added yet another remarkable addition to its team, Dan Corritori. With over four decades of experience in the foodservice industry, Dan’s unmatched expertise will be an asset to our customers in creating or redesigning a beverage program. For 25 years, Dan served as a Regional Account Manager at BUNN, where he was responsible for managing and directing the distribution of a full line of beverage equipment through a large network of accounts, including equipment dealers, coffee roasters, chain accounts, and OCS operators. Dan Corritori, Beverage Equipment Specialist Before joining BUNN, Dan worked for The Stouffer Corporation as a Regional Sales Manager for 17 years. His role there involved building a sales force, directing the sales organization, and managing the retail staff. He also oversaw sales and service for 350 retail units in the New York area. Dan’s expertise in beverage equipment covers everything from coffee brewers, grinders, and water filtration systems to espresso machines, juice dispensers, and frozen beverages. He is well-versed in working closely with both chain and independent operators to help them find the right equipment solutions to suit their unique needs. Dan’s in-depth knowledge will be invaluable to Pecinka Ferri’s current and future clients, especially given the current trend toward craft coffee and specialty drinks. Dan’s reputation for providing exceptional service to his clients has earned him recognition and praise in the industry. He has built long-lasting relationships with his customers over the years and has remained dedicated to ensuring their satisfaction through every phase of the PECINKA FERRI ANNOUNCEMENT
WE’VE GOT YOUR BACK
Pecinka Ferri Associates, manufacturer’s agent to the foodservice industry, represents nationally recognized equipment manufacturers, in the greater New York Metro area. PECINKA FERRI ASSOCIATES pecinkaferri.com
July/August P 44
A world renowned association Today, more than 75 years since its formation, MAFSI has grown from a small start-up to a world renowned association in the
foodservice industry. With a growing membership base of 470+ rep and manufacturer companies, the association represents more than 2,400+ individuals across North America. MAFSI is an outstanding example of the power of the cooperative and voluntary efforts of its members in a rich tradition that shall continue throughout the next century. A big thank you to all of our leaders and past presidents for the success MAFSI enjoys today. Common Questions about Manufacturers’ Reps It seems like a day does not pass at MAFSI Headquarters without a “who, what, why or how question” about the value of outsourced field sales. We concluded that it was essential to develop a general fact sheet on the realities of manufacturers’ represntatives, their value and their role in foodservice distribution. To the right are some of the most common questions and our responses. JOIN
July/August P 45
July/August P 46
July/August P 47
Why Choose Nextech?
1,100+ Self-Performing Technicians
Exclusive Asset Management Tools With Our Facili-Trac Technology
Diverse & Targeted Industries
Dining & Restaurants
Health Entertainment C-Stores Technology
25+ Different AP/AR Software Platforms Such As:
Facili-Trac is designed to assist facility managers in tracking their HVAC/R expenditures and making accurate, reliable capital planning decisions. It can assist you with:
Daily Management Executive Planning Equipment History Capital Replacement
See the Nextech advantages we can provide for you.
America's Largest Independent Self-Performing Commercial HVAC/R Service Provider
For more information visit www.nextechna.com
July/August P 48
Your foodservice operation is at the center of your healthcare community, serving a diverse customer base of patients, employees, visitors, and more. Create a seamless, connected hospital experience with CBORD. Our smart, hosted solutions help you impress your patients with individualized meal service and provide a modern, appealing dining program for your healthcare community. On a CBORD connected campus, patients, residents, visitors, and staff get the experiences they want while administrators optimize operations and profitability. Learn more at cbord.com/healthcare.
Connecting Your Hospital Community
July/August P 49 844.GO.CBORD • cbord.com
American Culinary Federation Central Florida Chapter
WELCOME TO THE ACF CENTRAL FLORIDA CHAPTER
Welcome to the ACF Central Florida Chapter Where members of the culinary arts come together, learn more about their craft, and inspire a passion for food. Expand your connections with national and local renowned chefs and top industry professionals. Be our guest at one of our upcoming general chapter meetings listed on the Events page. Welcome to the chapter in the heart of it all. Get Certified Propel your career higher by maintaining your competitive edge. ACF Certifications for chefs, pastry chefs and culinarians can set you apart from having a job to having a career. Visit our special page on Certification which includes: process information, steps to success, organizational tips, sample menus, and demo guide.
FLORIDA RESTAURANT & LODGING SHOW Whether you’re an independent owner, quick-serve restaurant operator, chef, caterer, baker, bar or nightclub operator, hospital, hotel, or commercial foodservice personnel — join us November 8-9, 2023, at the Florida Restaurant & Lodging Show at the Orange County Convention Center.
November 8-9, 2023 Orange County Convention Center Orlando, FL
July/August P 50
Because equipment does not break- down on any schedule, PRO-PLUS has technicians available around the clock 24/7/365 Having a direct connection with many of the major manufacturers, we are able to get replacement parts quickly and execute the repair Today’s equipment is complex to operate and we train the operators as to how to operate and perform daily cleaning on equipment
Our team is authorized for installa- tion and warranty service on most brands of equipment and can also perform start-ups Upon request we can generate his- tory of service performed on equip- ment, this is helpful in determining if repair or replacement is best
245 Newtown Road, Suite 101, Plainview NY 11803 Phone : +516.513.0911 Website : www.eproplusny.com
LONG ISLAND FOOD COUNCIL SUMMER EVENT
The 2023 Long Island Food Council Annual Summer event was a success, The exhibitors were robust with products and guests enjoyed tastings and listening to what they had to say. Doing the interviews was local social media guru Liz Fiore, who recently became part of the Hospitality News team
July/August P 52
Executive Chef Chris Palmer interviews Knowbie President and Founder on his podcast show “GO CRY IN THE WALK-IN” CHRIS, a veteran in the hospitality industry distingushes KNOWBIE, as one of the most unique software products that hits the industry in a long time. If you have a unique product and or service, and would like to talk about on the GO CRY IN THE WALK IN podcast, you can reach out to Chris Palmer at email@example.com
July/August P 53
Beth Torin, Chief Operating Officer
Beth Torin, RD, MA, Chief Operating Officer, served as the Executive Director for the New York City Department of Health Office of Food Safety (NYCDOHMH) for 14 years. During that period she was instrumental in the development of the grading system in NYC and responsible for inspections in restaurants, colleges and universities, membership clubs, stadiums, arenas, and corporate dining. Beth worked to develop
Bis exerae s i t a t i n r e p t i n t delestium s i m u s .
BETH TORIN, RD, MA
the HACCP guidelines as well as other health code regulations and oversaw the training of all Public Health Sanitarians. Beth is passionate about food safety and believes that it should be an intrinsic part of all food service establishments. https://www.bettercallbeth.com
How “BCB” Can Help You Achieve and Maintain an “A” Grade: Comprehensive mock inspections by former DOHMH inspectors Full inspection reports with corrective action plans • Review history to ensure that violations are corrected and not repeated • Design food safety programs that incorporate regulatory requirements into your food safety culture • Protect you from unnecessary violations , poor grades and high fines • Provide tools for management and staff accountability • Preparing and submitting HACCP Plans
• Representation at Office of Administrative Tribunal • Opening assistance including pre-permit walk-through
• Monthly services to ensure that you achieve and maintain an A Grade • Comprehensive mock inspections by former DOHMH inspectors • Monitor new regulations and assist with implementation and training for staff and managers as needed • Individualized policies and procedures • Review fire and building code compliancy The interesting story as to the origin of “Better Call Beth” For years we watched the restaurant industry have very few options when it came to consulting services . Consultants who were ex enforcement , ex construction workers and terminated food inspectors provided services that were not really helping solve the challenges that restaurants faced with food safety . Consultants would come in, leave, write a report and send a bill, while never resolving the root problems or making the changes in culture. I was at my attorneys, Helbraun and Levey , complaining about this , and their answer was “we need to let the industry know that they had better call beth !!”
July/August P 55
AHF JOB BOARD
The Premier Organization for Self- Operated Foodservice The Association for Healthcare Foodservice (AHF), is the premier organization for self- operated food management professionals in healthcare and senior dining. We are a 501(c)6 nonprofit organization with a robust membership of professionals and vendors all working in the self-operated foodservice industry. AHF is dedicated to keeping our foodservice departments self-operated, in-house, and homemade
We believe self-operated foodservice increases food quality and customer satisfaction. We are committed to providing high-quality, nutritious, and comforting meals to those in our care: Our patients and their families
Welcome to the world of Ali, one of the largest and most diversified global leaders in the food service equipment industry. Founded in 1963, Ali Group today employs more than 14,500 people in 34 countries and operates 75 manufacturing facilities worldwide.
The ACFLI RE-Invents Itself as it Soon Launches its New Web Site
BECOME PART OF OUR FAMILY OF SPONSORS
Why is Entegra the group purchasing organization of choice for supplier partners of every size? It’s simple: as the world’s largest food procurement organization, we propel suppliers forward through our client spend volume. By working closely with both partners and our rapidly growing client base, we’ve created an environment where your business can achieve more. Entegra was established by Sodexo in 1999 to help businesses with food facilities to buy more efficiently. Today, Entegra is the largest food group purchasing organization in the world. With the buying power of $36 billion in supplier contracts, we are the procurement partner improving the operational performance of clients at 160,000 sites across North America. Contact us by clicking here.
July/August P 60Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76
Powered by FlippingBook