JAN 24' NORTHEAST EDITION

JANUARY NORTHEAST 2024 INAUGURAL EDITION NY - NJ - CT

Best Restaurant NYSRA “Winner”

MAR 3-5

December 2023 4rd Edition 6th Issue

LIMANI RESTAURANTS WORKING ON THEIR 9th, 19th, & 11th restaurants P13

ReneJ Marquis

CEC,CCE,CCA,AAC,ACE MSG (R), US ARMY National President of the American Culinary Federation

UPCOMING EDITION

Restauarant Industry Spotlight on Excellence

February 2024 4rd Edition 6th Issue

JOHN DOHERTY SHARES A MOST INTERESTING STORY THAT TRANSCENDS BEING A CHEF P13

THE CHEF THAT ONCE COOKED FOR THE THE PRESIDENT OF THE UNITED STATES NOW COOKS FOR NEEDY CHILDRED FROM ALL OVER THE WORLD

Terrance

Brennan

In the Hampton’s since 1988

February 2024 4rd Edition 6th Issue

JOHN DOHERTY SHARES A MOST INTERESTING STORY THAT TRANSCENDS BEING A CHEF P13

THE CHEF THAT ONCE COOKED FOR THE THE PRESIDENT OF THE UNITED STATES NOW COOKS FOR NEEDY CHILDRED FROM ALL OVER THE WORLD

John

Doherty

In the Hampton’s since 1988

December 2023 4rd Edition 6th Issue

LIMANI RESTAURANTS WORKING ON THEIR 9th, 19th, & 11th restaurants P13

ReneJ Marquis

CEC,CCE,CCA,AAC,ACE MSG (R), US ARMY National President of the American Culinary Federation

UPCOMING EDITION

Restauarant Industry Spotlight on Excellence

THE NORTHEAST'S ONCE-A-YEAR TRADE SHOW FOR THE RESTAURANT AND FOODSERVICE INDUSTRY TO FIND THE LATEST AND GREATEST. March 3-5, 2024 Javits Center // New York, NY

VIEW EXHIBITOR LIST

International Restaurant & Foodservice Show of New York 🗽

The International Restaurant & Foodservice Show of New York is the once-a-year event that focuses on serving the foodservice industry in the Northeast. We offer you the opportunity to see the best in the restaurant and food service industry. From the newest food trends to the best in technology to fit your restaurant and everything in between. This is your opportunity to find the latest and greatest for your operation.

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A LETTER FROM THE EDITOR-IN-CHIEF

LIZ FIORE

Welcome to the latest issue of Hospitality News Magazine, where we're excited to bring you a diverse array of captivating stories, expert insights, and trends in the world of hospitality. In this edition, we explore the ever-evolving landscape of hospitality, shedding light on innovative approaches that industry professionals are adopting to cater to the changing needs of travelers and guests. From unique hotel designs to culinary delights, we've got you covered. Our team of writers and contributors has delved into the heart of the industry to bring you compelling articles, interviews with key players, and practical tips to keep you informed and inspired. Whether you're a seasoned hospitality professional or an enthusiast, there's something for everyone on these pages. We hope this issue of Hospitality News Magazine continues to be your trusted source for all things hospitality. As always, your feedback is invaluable, so please don't hesitate to reach out and share your thoughts with us.

Thank you for your continued support, and happy reading!

Warm regards,

HOSPITALITY NEWS NORTHEAST

TABLE OF

SEE US AT BOOTH NUMBER 2137

RUNNING + FITNESS + FOOD

EDITOR'S NOTE On a recent journey to Mt. Yeoman for 30 days, Elite Runner editor in chief Joseph Russell has something to share how this issue came to life.

11 THINKING ABOUT BECOMING A CORPORATE CHEF?

EXTINGUISHER TAGGING

Although Trade Associations require an investment of time, there are are many benefits auch as networking, read more BENEFITS OF BELONGING TO A TRADE ASSOCIATION HOW TO PICK THE RIGHT TRADE SCHOOL

Commercial Kitchen Exhaust System Cleaning, Inspection, Installation, & Certification.

SERVING: NEW YORK - NEW JERSEY - CONNECTICUT

HOSPITALITY PURCHASING LEADER

Trust Ecolab to Help You Win the Fight Against Pests

CONTENTS

SEE US AT THE RESTAURANTSHOW BOOTH NUMBER 2132

SEE US AT BOOTH NUMBER 1752

SEE US AT THE RESTAURANTSHOW BOOTH NUMBER 2158

NEXT EDITION

18 EXCLUSIVE! WHAT MOST PEOPE DON’T KNOW ABOUT DRISCOLL

SEE US AT BOOTH NUMBER 1834

SEE US AT BOOTH NUMBER 1938

January 16 - February 4, enjoy price-fixe dining @ participating restaurants

Picking a good restaurant cleaning company involves thorough research and consideration of several factors to ensure that the establishment maintains high levels of hygiene and cleanliness. Here's a step-by-step guide to help you choose the right cleaning service: 1. Define Your Needs: - List the specific cleaning tasks you need, such as kitchen cleaning, dining area sanitization, restroom maintenance, and floor care. - Determine the frequency of cleaning required (daily, weekly, monthly). How to Pick the Right Cleaning Company

646.483.7871

2. Research Local Companies: - Search online for cleaning companies that specialize in restaurant cleaning services. - Ask for recommendations from fellow restaurateurs or industry contacts. 3. Check Reputation and Experience: - Read online reviews and testimonials from other restaurant owners. - Look for companies with experience in the restaurant industry and a track record of reliable service. 4. Verify Credentials: - Ensure the company is licensed, insured, and bonded to protect your business in case of accidents or damage during cleaning. - Check for certifications from industry organizations, such as the ISSA (International Sanitary Supply Association). 5. Evaluate Training and Staff: - Inquire about the training provided to the cleaning staff, ensuring they're trained in food safety and proper sanitation practices. - Consider companies that perform background checks on their employees.

6. Request Proposals and Quotes: - Contact several companies to request detailed proposals and quotes. - Compare the scope of services, costs, and contract terms from each company.

7. Review the Contract: - Carefully read the service agreement or contract before signing. - Ensure it outlines the services to be provided, frequency, cost, payment terms, and cancellation policy. 11. Trial Period: - Consider starting with a trial period to evaluate the company's performance before committing to a long-term contract.

By following these steps, you can select a restaurant cleaning company that meets your specific needs and maintains the cleanliness standards essential for a successful food service establishment.

HOSPITALITY NEWS I Page 6

Cleaning hoods and flues is a hard but essential task. Well-oiled kitchens use our AutoMist® automated hood and flue cleaning system. Grease buildup causes dangerous issues in busy kitchens. Our system ensures your hoods and flues are being cleaned on an ongoing basis to: Remove and prevent grease buildup with AutoMist® Eliminate the need for third-party hood cleanings Protect your business from fire Give you peace of mind

Some of our satisfied customers

Page 7 I HOSPITALITY NEWS NEW YORK/TRI-STATE

Is This a Good Time to Buy a Restaurant Franchise? The decision to buy a restaurant franchise depends on various factors, including market conditions, your financial situation, and industry trends. Consider the current economic climate, consumer preferences, and the specific franchise's performance. Assess the franchisor's support, reputation, and the overall health of the restaurant industry. Additionally, evaluate your own skills, experience, and commitment to running a restaurant business. Seek advice from industry experts, conduct thorough research, and carefully review the franchise agreement. While opportunities may exist, it's crucial to make an informed decision based on a comprehensive analysis of both external and internal factors before investing in a restaurant franchise. The restaurant industry is still inundated with many challenges, one of the biggest ones still lingering post pandemic is the labor shortage. It’s hard to find and keep good staff, and when one is fortunate enough to fing good staff the wages needed to pay out further compromises the ability keep a restaurant in the black

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BLACK BARN NOMAD

STORY In the years after high school, childhood friends John Doherty and Tom Struzzieri became celebrated professionals in their respective fields: the culinary arts and equestrianism. The two then set out to establish a restaurant that merged their passions, expertise, and collective love of New York City. After over 25 years working as the youngest Executive Chef of New York’s Waldorf Astoria, John brought his expertise and creative vision to life at BLACKBARN. In collaboration with Tom, the partners developed the multi layered BLACKBARN brand in the heart of Nomad where seasonal, rustic fare meet a contemporary farmhouse atmosphere.

WHAT MAKES JOHN DOHERTY SPECIAL BY EDDIE DANIELS, PUBLISHER HOSPITALITY NEWS I cannot say this about many of the people profiled in HOSPITALITY NEWS, but John was a customer of mine when he was the Executive Chef at the world famous Waldorf Astoria. What I remember, he had an office elevated about 7 feet above the main kitchen with a large window giving him the opportunity to sit at his desk, but also see what is going on in his kitchen. John truly had his finger on the pulse of everything that was going on and had the respect of his very cohesive team. Fast forward many years, John and I met again but not at the Waldorf, we met at his new venue, the Black Barn restaurant where he lived his ultimate dream, his own restaurant which now is a huge success by anyones measure.

WE WELCOME YOU TO JOIN IN THE BLACKBARN EXPERIENCE .

Read more about John Doherty in upcoming edition

OPPORTUNITIES

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PUBLISHER EDDIE DANIELS MANAGING EDITOR Liz Fiore EXECUTIVE ASSISTANT CAREN FRANKLIN

RUBIN RUGGIER EXECUTIVE CHEF HOTEL INTERCONTINENTAL

ACCOUNT EXECUTIVE CAROL TERRACCIANO

CONTENT CONTRIBUTOR CHRIS PALMER

ACCOUNT EXECUTIVE MARTIN DANIELS

CONTRIBUTING WRITER JEANINE BANKS CONTRIBUTING WRITER VERONICA MCLYMONT CONTRIBUTING WRITER LINCHI KWOCK

About CHEF RUBIN RUGGIER Driven and dynamic chef, who thrives on challenges and seeing projects through to successful completion. Achieved through the ability to instil in others a personal passion for excellent cuisine. A Manager with vision and a true passion for the industry, whose success is based on a combination of natural talent, drive and experience gained in some of the finest privately owned establishments and Corporate Chains in the industry. I have been inducted into the “Académie Culinaire de France” in October 2015. Licenses & certificationsLicenses & certifications L’ACADEMIE CULINAIRE DE FRANCE - ACF L’ACADEMIE CULINAIRE DE FRANCE - ACF L’ACADEMIE CULINAIRE DE FRANCE L’ACADEMIE CULINAIRE DE FRANCEIssued Oct 2014 Read more about Chef Rubin Ruggier in an upcoming edition of HOSPITALITY NEWS

GRAPHIC DESIGNER ARIEL COELLO GRAPHIC DESIGNER ANABEL MARTINEZ

SOCIAL MEDIA LIZ FIORE

VIDEOGRAPHER MICHAEL FORAN

245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862

info@hospitalitynewsny.com www.hospitalitynewsny.com

TERRANCE BRENNAN MICHELIN CHEF

BRAZIL, 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.

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 welcome 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. 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.

APRIL 21, 2024

www.brazilianexpony.com

Thinking about Becoming a Corporate Chef? Being a corporate chef can be a good career choice for those who are passionate about cooking and have a desire to work

in a professional kitchen environment while maintaining a more regular schedule than a traditional restaurant chef. Corporate chefs often work for large companies, hotels, or institutions such as hospitals or universities, where they are responsible for menu planning, food preparation, and kitchen management.

Here are some advantages of being a corporate chef:

1. Stable Work Environment: Corporate chefs typically work in a more structured and predictable setting compared to the high-pressure environment of restaurant kitchens.

2. Regular Hours: Unlike restaurant chefs who often work late into the night and on weekends, corporate chefs may have more regular hours and potentially better work-life balance.

3. Benefits: Since corporate chefs are often employed by larger organizations, they may have access to better job benefits, such as health insurance, retirement plans, and paid time off.

4. Creativity: Corporate chefs have the opportunity to create diverse menus and cater to a variety of events, which can be professionally rewarding.

5. Career Growth: There may be opportunities for career advancement within a corporate structure, such as moving into food service management or executive chef positions.

However, it's essential to consider that, like any career, there are also challenges. The job can still be demanding, with the need to manage food costs, maintain high-quality standards, and lead a kitchen staff. Additionally, the salary and opportunities can vary greatly depending on the employer and location.

If you have a strong passion for cooking, excellent leadership skills, and the ability to work well under pressure, a career as a corporate chef could be a fulfilling path for you.

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Taryn Brandes Taryn is the founder of Brand Urban, a recognized leader in real estate advisory services for food & beverage operators nationwide.

Brand Urban is a full service real estate advisory and brokerage company -

focused on food & beverage and lifestyle retail brands in major metro markets nationwide. The team is passionate about hospitality and the vibrancy of the brands and projects that they work on. The company has a thoughtful and specialized approach to its brokerage and consulting business - creating high- impact real estate strategies in both urban and “suburban-urban” environments. Its services range from market entry and multi- unit expansion strategies in the New York Metro, to brokerage, consulting and F&B project-leasing roles nationwide. Brand Urban prides itself on its ability to understand the restaurant industry, consumer behaviors and market trends, creating successful growth plans and leasing strategies for its clients. Taryn is part of the New Yor Hospitality Group, and is actively enbgaged in the food and beverage egment of the real estate industry.

TARYN BRANDES

ACF National President Town Hall Watch the most recent Town Hall held December 14, 2023.

The Mission of NYCHG: Established in 2009, The New York City Hospitality Group (NYCHG) is a New York City-centric organization dedicated to serving the restaurant and hospitality industry. NYCHG is comprised of best-in- class professionals who act as a resource to each other and the larger hospitality community. Members represent a multitude of specialties, including design, accounting, security, real estate law, human resources, contractor services and many more. The common theme tying our group together is our drive to share our knowledge and experience and contribute to New York’s thriving hospitality industry. Our mission is to create a forum in which hospitality professionals and entrepreneurs can exchange ideas, solve problems and share information through educational seminars and industry events.

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MAPP is returning to Boston for a fun luncheon including award-winning Napa wines with so many of our wonderful friends who joined us for the Boston premiere of A Fine Line . To kickoff 2024, we are excited to gather at MAPP Mentor and Chef/Owner Karen Akunowicz's Bar Volpe. You'll get to hear Karen read excerpts from her new cookbook and discuss with filmmaker and founder of MAPP Joanna James. Join us for an inspiring conversation with Karen, Joanna and Boston industry leaders on topics you care about most.

Sign-up for a MAPP Changemaker membership now, and the first 5 sign-ups will get a signed copy of Karen's new book Crave. Use our special roadMAPP discount code: roadmapp24

Plus all these benefits including educational resources, private invitations, discounts & more listed here:

GET YOUR TICKETS

BECOME A CHANGEMAKER

Page 16 I HOSPITALITY NEWS NEW YORK/TRI-STATE

THANK YOU TO OUR PARTICIPATING PARTNERS

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.

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Belonging to a trade association can offer numerous benefits to professionals and businesses in various industries. Here are some of the key advantages: Benefits of Joining a Trade Association 1. Networking Opportunities: Trade associations often host conferences, seminars, and meetings that provide members with opportunities to connect with peers, industry leaders, and potential clients or partners.

2. Continuing Education: Associations frequently offer workshops, webinars, and training sessions to help members stay up-to-date with the latest industry trends, technologies, and best practices. 3. Advocacy: Trade associations typically represent the collective interests of their members and can lobby for legislation and regulations that benefit the industry. 4. Access to Resources: Members may have access to exclusive research, statistical data, case studies, and publications that can provide valuable insights into the industry. 5. Professional Recognition: Associations often have certification programs, awards, and recognition opportunities that can enhance a professional's or company's credibility and reputation.

6. Marketing and Visibility: Membership can offer increased visibility through association directories, websites, and events, helping businesses to attract new customers and clients.

7. Group Purchasing Power: Some associations provide members with access to discounted rates on products, services, and insurance through group purchasing agreements.

8. Legal and Technical Assistance: Associations may offer access to legal advice, technical support, and industry-specific guidance, which can be particularly beneficial for small businesses.

WHO ISDJ CHEF ? DJ CHEF is a nationally renowned culinary entertainer who brings the joy of cooking to an entirely new level. He has established himself as a trailblazer in the food/entertainment industry, revolutionizing American cuisine by infusing it with exhilarating, high-energy performances at special events. Whether it’s a grand-scale event or an private celebration, DJ CHEF captivates audiences by flawlessly combining his culinary expertise with his skills as a DJ, making him the most sought- after entertainer for food and wine festivals, trade shows and corporate activations across the globe. His culinary prowess was recently celebrated with a victory on Food Network’s Cutthroat Kitchen, showcasing his exceptional skills in the kitchen.

HEATHER PRICE. EXECTIVE DIFRECTOR

TRAINING FACILITY

ABOUT Since its founding as Peter Kump’s Cooking School in 1975, the Institute of Culinary Education has garnered praise and acclaim as one of America’s best training grounds for those looking to pursue a career in the hospitality and culinary fields. Decades worth of awards and accolades reflect the real commitment ICE has made to its students, community, and to the culinary world at large. With a reputation for excellence and a vast network that includes some of the best and the brightest in the field of food and beverage, ICE has a tireless devotion to helping professionals and enthusiasts alike Find their Culinary Voice – that creative drive within each of us that determines how we express ourselves through food. History What started with five students in an Upper West Side studio apartment has grown into one of the industry’s most respected institutions. Culinary icon Peter Kump launched his cooking school with a vision for teaching people not just to follow a recipe, but to internalize technique so they could reach their highest culinary potential. When current ICE CEO and Chairman Rick Smilow took over, he continued that commitment. He grew the school into what it is today, a revered bi-costal tour de force that keeps a finger on the pulse of the culinary and hospitality world’s ever- changing landscape by developing new programs and learning environments to meet the needs of today’s marketplace.

Franchise Opportunities at OTB On The Border is a well-established and unique brand delivering bold, Border-style food, hand-crafted beverages, and good times across our domestic and international platform. We believe a hands-on approach in our restaurants and strongly support our franchise partners!

HOW IT WORKS AND STEPS TO TAKE CLICK HERE

LEARN MORE

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Private, Intimate Dinner Parties Romantic Date Night & Couples Date Night: 2-4 Larger Dinner Parties: 6 Or more, up to as many as your dining room or backyard can hold

Add a little bit of body text Chris LaVecchia is Long Island’s Premier, In- Home Private Chef. He offers exceptional, intimate dining, in the comfort of your home. Chef curates an exquisite, 5-Course tasting menu based on your preferences using the INTAKE FORM. Spoil your loved ones with a Romantic Date Night for 2, Couples Date Night, Dinner for 4, or larger Dinner Parties of 6 or more, up to as many as your dining room or backyard can hold.

See what everyone is talking about on our REVIEWS & TESTIMONIALS PAGE

WELCOME We’ve been supplying some of the most creative, dedicated, inventive, and hardworking chefs, grocers, country clubs, and institutions on the east coast with high quality seafood for more than 25 years.

Krystal Fruits & Vegetables, Inc. is owned by Michael Longo. Mike has 27 years’ experience in the produce business. He started working in the warehouse of Westbury Produce as a teenager in 1993 and became a partner at Westbury in 1999. In 2004, he merged with Arrow Produce & Krystal Fruits & Vegetables, Inc. Mike has worked tirelessly learning every aspect of the business including working in the Hunts Point Market. Whether it is through his skills at buying, quality control, warehouse management or customer service, Michael knows how to deliver the best possible product to a wide array of customers and is always available to take their call. Today, Krystal is one of the largest produce purveyors servicing the finest food establishments in the New York Metropolitan area including North Eastern New Jersey, Brooklyn, Queens, The Bronx, Nassau and Suffolk Counties.

OUR FLEET In order to service the New York Metropolitan Area, from New Jersey to Suffolk County, the Krystal Fruit and Vegetables Fleet consists of over 30 trucks with state of the art refrigeration.

In order to service the New York Metropolitan Area, from New Jersey to Suffolk County, the Krystal Fruit and Vegetables Fleet consists of over 30 trucks with state of the art refrigeration.

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Island Harvest Food Bank is a leading hunger-relief organization with a mission to end hunger and reduce food waste on Long Island. We accomplish this through efficient food and product collection and distribution systems, enhanced hunger awareness and nutrition education programs, a Workforce Skills Development Institute, targeted services for specific populations, outreach activities and advocacy initiatives. Our work directly supports a wide network of community-based non-profit organizations, as well as individuals, veterans, families, and seniors directly who turn to us for support. Island Harvest is among the region’s foremost agencies in emergency response readiness for food, product, resource distribution and support, and is a member of Feeding America, the nation’s leading domestic hunger-relief organization. Island Harvest is proud to earn consistent four-star ratings by Charity Navigator, an indication of quality in the non-profit sector. This is a pivotal time in Island Harvest Food Bank’s 30-year history as our programs, services and community partnerships are growing exponentially, particularly in the wake of the COVID-19 pandemic. In March of 2021, we re-located our center of operations to Melville, New York, the culmination of five years of planning. Contributors to our kNOw Hunger Capital Campaign brought to life a 46,000 square foot facility, virtually doubling both our warehouse and office space, to serve as our flagship headquarters, warehouse and distribution center.

EMPLOYMENT OPPORTUNITIES About Island Harvest Food Bank

Island Harvest Food Bank is a leading human services organization whose mission is to end hunger and reduce food waste on Long Island. We accomplish this through innovative programs and services aimed at enhanced hunger awareness, short-term case management, nutrition education, outreach and advocacy initiatives, a Workforce Skills Development Institute and efficient food collection and distribution. Our work directly supports children, families, seniors, and veterans who turn to us in times of crisis and supports a network of community-based nonprofit organizations. Island Harvest Food Bank is a member of Feeding America®, a nationwide network of food banks leading the fight against hunger in the U.S.

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ISLAND DIGITAL REPROGRAPHICS

Our print shop provides a comprehensive range of printing services from captivating menus to stylish promotional materials. We specialized in eye-catching prints tailored to enhance your business.

Fast and Reliable Service Posters, banners, brochure, flyers, menus Large and Small Format Printing OUR SERVICE:

📞 631-753-3000 CONTACT US

Welcome to The Ivy We have always prided ourselves on a commitment to excellence and quality in everything we do. We buy only the best ingredients and craft nearly everything from scratch with time-honored recipes handed down from one generation to the next. We hope you join us in our new space and enjoy our updated menu featuring plenty of old favorites alongside some amazing new dishes and specialty pizzas.

https://www.theivykitchenandbar.com

https://www.cleanestrestaurant.com

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Chef M.J. Alam, Talks About What Makes Limani a NY Landmark

WHAT’S OUR FOOD ALL ABOUT

The Mediterranean is a magical corner of the world, full of the wonders of the sea, rocky cliffs and beautiful beaches. The culture is welcoming and family oriented, with food as a main medium through which to enjoy the company of others. At Limani we work hard to embody the spirit and culture of the Mediterranean in both atmosphere, ambiance and cuisine. We bring a unique style and presentation that you won’t find at other restaurants and a flare for both classical and modern takes on traditional dishes. The Mediterranean is known for its delectable variety of delicious flavors, wholesome natural ingredients, and colorful spices that brighten up the palate. We believe in eating the food you love, with the people you love. The Mediterranean cuisine and diet has supported and enriched the lives of countless individuals. Rich in healthy oils, fresh vegetables, lean protein and wholesome grains, our food is both delicious and incredibly healthy. Bring the whole family to our world class Greek restaurant and experience the joy of a fresh traditional cuisine, professionally prepared with love and care.

Upscale Seafood Restaurant THE BEST MEDITERRANEAN FOOD IN NYC

At Limani you’ll be transported to the beautiful Mediterranean shores of Cyprus and Greece. From cultural touches and aesthetics, to our welcoming ambiance and atmosphere, you and your family will feel right at home at our tables. We’ve established a relaxing place welcoming to the whole family where you can relax and let us take care of the hard work and dedication that goes into each and every one of our dishes. Our menu is constantly updated with the freshest of ingredients, and seafood is flown straight from the coastal shores to be expertly prepared in traditional Mediterranean style. Stop by today and experience a slice of Greece and Cyprus by connecting your taste buds with the timeless shores of the Mediterranean, right in the heart of New York City and Roslyn!

JAMESPORT VINEYARDS Jamesport Vineyards is a father-son collaboration that began in 1986 making it one of the North Fork’s oldest vineyards. Since Ron Goerler Sr. acquired the 165-year-old barn that houses the winery and tasting room a lot has changed, both aesthetically and agriculturally. The tasting room has increased to accommodate an ever growing number of visitors. The great lawn out back provides the perfect setting for the Jamesport weekends where people gather to enjoy great wine, light fare and summer jazz concerts. Other event spaces throughout the property provide the perfect setting for weddings, private parties and small gatherings. In the vineyard, Ron Jr. continues to update their plantings ensuring they produce the highest quality of fruit available in the region today. The Goerlers have seen their commitment to upgrades result in an increased customer base and greater visibility of their world-class wines.

https://jamesportwines.com/

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CLICK HERE TO READ OUR STORY

https://www.arrowproduce.com

https://www.forfivecoffee.com/

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GO CRY IN THE WALK IN PODCAST

SEEN BY 1,000'S OF

CHEFS HOTEL MANAGERS FOODSERVICE DIRECTORS RESTAURANT OWNERS F&B DIRECTORS PURCHASING DIRECTORS

info@hospitalitynewsny.com hospitalitynewsny.com

International Restaurant NY 2024

ECOLAB COMPANY

WHITE PLAINS LINEN

CHIEF FIRE PREVENTION

CLEAN AIR GROUP

ENTEGRA PUCHASING

FOODWORKS GROUP

Explore the 2024 legislative priorities outlined by Governor Kathy Hochul in her State of the State address with Kevin Dugan, NYSRA's Government Affairs Director. Gain crucial insights into how these priorities will impact restaurants and what to expect in the upcoming legislative landscape.

We are “industry specific” as we support the foodservice & hospitality industry with staffing and consulting

The above are just a sampling of thetypes of opportunities available in the tri-state region and throughut the country For more opportunities please click here

chefs must adapt their cooking styles to create dishes that meet these needs. This level of customization can be both challenging and rewarding. • Time Management Personal chefs must be skilled in time management to ensure that meals are prepared and delivered on schedule. They often work independently, which means they need to plan

their time efficiently. • Skill Development

As a personal chef, you will continuously develop your culinary skills and keep up with food trends. Staying up to date with new techniques, ingredients, and cuisines is essential to provide clients with fresh and exciting meals.

• Kitchen Equipment Personal chefs may need to invest in their own kitchen equipment and utensils, as they often work in their clients' homes or need to transport their tools to different locations. • Business Aspects Aside from cooking skills, personal chefs need to manage the business side of their operations. This includes marketing their services, budgeting, pricing, and client management. • Travel Aside from cooking skills, personal chefs need to manage the business side of their operations. This includes marketing their services, budgeting,

• Independence

pricing, and client management. • Varied Work Environments

Personal chefs have the opportunity to work in a variety of settings, from private homes to events, and even on yachts or in vacation destinations, depending on their clients' needs.

Continued from previous page

CHEFS WERE CONSIDERED

SERVANTS LONG AGO ... ARTICLE

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

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This November, the VITO VL oil filter system was awarded the IAAPA Brass Ring Award for being one of the best new products of the year. The ceremony took place in Orlando, Florida, where the IAAPA trade fair is held annually. VITO Fryfilter, Inc., the US subsidiary of VITO AG in Germany, participates every year to showcase its latest products. The award highlights the innovation of the modern frying oil filter, which has entered the kitchen equipment market at the end of 2021. Debuted during IAAPA’s trade show in Orlando in 1986, the Brass Ring Awards continue to celebrate the industry’s most creative innovators each year during the Expo. “...an award recognizing your innovation is an honor. We feel honored and motivated to steadily grow our knowledge and improve our products according to the needs of our customers!‘‘ Sascha Geib, COO of VITO Fryfilter.

Oil Tester

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

rationalusa.com

01.03.2023 12:24:41

Page 46 I HOSPITALITY NEWS NEW YORK/TRI-STATE

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

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NO-THAW, NO-PROOF FREEZER TO OVEN CHOCOLATE-SWIRLED CROISSANTS

Scan the QR code to learn more about our new croissants and to get limited time o ers and deals. Page 51 I HOSPITALITY NEWS NEW YORK/TRI-STATE

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MEET AND GREET OPEN HOUSE $25 GIFT CARD FOR ATTENDING

NYDDI is hosting two Meet and Greet Open House meetings via Zoom to provide you with information about our program and answer your questions. All attendees will

We are excited to announce our partnership with the

receive a $25 gift card. Please register below.

#NeilDiamondMusical. Stay with us to receive a $100 food & beverage credit, 2 premium tickets, a personal greeting from Caroline the VIP Concierge, 1 autographed Playbill, 1 complimentary drink per ticket, and a post-show meet & greet.

Accreditation Status The New York Distance Dietetic Internship has been granted full candidacy accreditation by The Accreditation Council for Education of the Academy of Nutrition and Dietetics (ACEND). Contact Information for ACEND: The Academy of Nutrition and Dietetics 120 South Riverside Plaza, Suite 2190 Chicago, Illinois 60606-6995 (312) 899-0040 ext. 5400, Fax: (312) 899- 4817 E-mail: ACEND@eatright.org www.eatright.org/ACEND NYDDI has the approval of ACEND to run an internship program and accept interns. Graduates from an ACEND candidacy program are the same as graduates from other programs, and can sit for the Registration Exam after they have successfully completed the internship.

To learn more about the HARD ROCK HOTEL NY CLICK HERE

Page 54 I HOSPITALITY NEWS NEW YORK/TRI-STATE

Ilio DiPaolo’s Restaurant Wins NYSRA Award It’s more than just lights, camera, action at Ilio DiPaolo’s restaurant, read the below and follow the story in next edition.

COFFEE OR TEA?

WHAT IS TRENDING NOW

I n this world of ever-evolving beverage preferences, the age-old debate between coffee and tea continues to captivate our senses. From cozy cafes to bustling kitchens, these two beloved beverages have been an integral part of our daily routines for centuries. But what's the buzz lately, and what's steeping in the world of coffee and tea trends? In this exploration of the caffeinated and the soothing, we'll dive into the current waves of excitement, innovation, and culture that surround these iconic drinks. Join us as we unravel the latest trends in the world of coffee and tea, offering a glimpse into the flavors, rituals, and experiences captivating enthusiasts around the globe. Whether you're a devoted coffee connoisseur or a passionate tea devotee, this journey is sure to leave you with a refreshed perspective on these timeless, aromatic beverages.

THE GROSS PROFIT MARGIN FOR A CUP OF COFFEE OR TEA CAN REACH 95% OR MORE FOR RESTAURANTS. WHO DOESN’T WANT TO SELL MORE DRINKS? LET’S CHECK OUT THE LATEST COFFEE AND TEA TRENDS TO ENSURE WE STAY ON TOP.

Continued on next page

Page 55 I HOSPITALITY NEWS NEW YORK/TRI-STATE

According to the National Coffee Data Trends report, in the fall of 20231, 63% of U.S. consumers (65% in the Midwest) drank coffee within a day before they took the survey. Americans’ favorite espresso-based drinks include: WHAT’S HOT IN COFFEE? 1. Lattes 18% 2. Espresso 16% 5. Mocha 9% 6. Macchiato 8% 7. Flat white 5% Vanilla is the top flavor among the 30% of coffee drinkers who drank a flavored coffee within the past week when they responded to the survey. The top preparation methods include: 3. Cappuccino 15% 4. Americano 11%

• Gen Zers and Millennials will continue drinking tea at a higher rate. •Consumers look for health and wellness benefits from food and beverages, and a variety of teas can meet such expectations. DO YOU WANT TO TRY A MIXED DRINK OF COFFEE AND TEA? It seems that younger and health- conscious customers particularly embrace the health and wellness benefits of tea. Likely because of its demographics, people in the Midwest or less diverse areas may consume more coffee than tea. If you cannot decide if you want coffee or tea, you may want to try a mixed drink called “YuenYeung” in Hong Kong. YuenYeung is usually made of 70% coffee and 30% Hong Kong- style milk tea, which is still popular in the area. What do you think of the mixed drink idea? Looking ahead, do you see a mixed drink of coffee, tea, and/or other flavor will gain momentum in bars and restaurants?

1. Drip coffee makers 40% 2. Single-cup brewers 27% 3. Cold brewing 16% 4. Espresso machines 11%

In-office coffee had increased from a low of 26% in 2021 to 36% in the fall of 2023. At-home coffee consumption was at 82%, higher than the pre- pandemic levels but slightly lower than the pandemic high (85%). HOW BIG IS THE TEA MARKET? According to the 2023 State of the U.S. Tea Industry report2, the world produced 6,455 million kgs in 2021, a 50% increase from 4,299 million kgs in 2011. During the same period, the world population only grew from 7 billion to 7.9 billion. Will more consumers drink tea to sustain its supply growth? Overall, the tea market is growing. The U.S. imported 4.3% more tea in 2022 than in 2021:

Black tea imports grew 5.1%. Green tea imports dropped 2%.

Organic tea imports dropped about 40% (yes, 40!) More consumers began drinking more tea at home during COVID-19, but tea consumption outside of home has declined after COVID.

Continued from previous page

UPCOMING

EVENTS

JAN 17

SHFM CHICAGO AFTER THE HOLIDAY PARTY

LARKIN HALL 1362 W FULTON ST CHICAGO

4-5

NE RESTAURANT & BAR SHOW BOSTON CONVENTION CENTER, BOSTON MASS

FEB FEB 5

ACF-LI MEMBER MEETING JERICHO TERRACE, MINEOLA NY

APRIL 20

SHFM 2024 YOUNG PROFESSIONALS SUMMIT

NEW YORK, NY

3-5 18 MARCH

ACFLI CULINARY EXCELLENCE GALA LEONARD’S PALLAZO, GREAT NECK NY

IR&FOODSERVICE SHOW & COFFEE FEST

JAVITS CENTER NEW YORK

MARCH 18-21 MAY 14-17 JULY

NRA RESTAURANT SHOW MCORMICK CONV CENTER CHICAGO

ACF NATIONAL CONVENTION PHEONIX CONVENTION CENTER, PHEONIX AR

Service & Product Directory

If you are interested in being listed, please contact us at info@hospitalitynewsny.com

Apparel Crooked Brook Utica, New York crookedbrook.com Architecture / Design Focus Lighting New York, New York focuslighting.com Bakers / Baked Goods Fresh and Tasty Baked Products, LLC Bronx, New York freshandtasty.com Rockland Bakery Nanuet, New York rocklandbakery.com Beverages Yorkville Coffee Company Brooklyn, New York (718) 768-4848 Butcher Casanova Meats West Babylon, New York casanovameats.com Chemical Companies Cleanse Tec Hauppauge, New York cleansetec.com

Cleaning Companies

LaBel Equipment Corem, New York labelfoodservice.com Rogers and Sons New York, New York rogerandsons.net The Sam Tell Companies New York, New York samtell.com Singer M Tucker Paterson, New Jersey singerequipment.com

Alpha Solutions Farmingville, New York

alphawastesolutions.com Commercial Cleaning Corp. Trenton, New Jersey commercialcleaningcorp.com Hoodz Ann Arbor, Michigan hoodzinternational.com Sani Systems Hicksville, New York sani-systems.com

Culinary Schools

Event Planners

Culinary Institute of America Hyde Park, New York ciachef.edu Institute of Culinary Education New York, New York ice.edu Johnson and Whales Providence, Rhode Island jwu.edu Kosher Culinary Center Brooklyn, New York kosherculinarycenter.com

Gabriela Moura Events Queens, New York gabrielaevents.com Elegant Affairs New York, New York elegantaffairscaterers.com Flatware - Dishes, Glasses, Utensils

Round Eye Supply Kennesaw, Georgia roundeyesupply.com

Dairy

Tuxton Walnut, California tuxton.com Welltold Glassware Exeter, New Hampshire welltolddesign.com Food Distributors / Food Services

Bartlett Dairy Jamaica, New York bartlettny.com Cream-O-Land Dairy Florence, New Jersey creamoland.com

Diversey Fort Mill, South Carolina diversey.com Ecolab Saint Paul, Minnesota ecolab.com Imperial-Dade Jersey City, New Jersey imperialdade.com Ronbar Laboratories, Inc. Long Island City, New York ronbarlabs.com

Dearle Farms, Inc. Bethpage, New York derle.com Wards Ice Cream Paterson, New Jersey wardsicecreamonline.com

Bertram Foods Linden, New Jersey sbertram.com

Gordon Food Services Wyoming, Michigan gfs.com Jamac Frozen Foods Jersey City, New Jersey jamacfoods.com

Equipment dealers

Elite Equipment and Design Farmingdale, New York elitestudioe.com

Santec Clean Needs Linden, New Jersey cleanneeds.com

Service & Product Directory

If you are interested in being listed, please contact us at info@hospitalitynewsny.com

Pest Control

Tables and Chairs

Performance Food Service Richmond, Virginia performancefoodservice.com

Bell Environmental Parsippany, New Jersey bell-environmental.com

Prince Seating Brooklyn, New York princeseating.furniture RestaurantFurniture.net Deerfield, Illinois restaurantfurniture.net

Sysco Houston, Texas sysco.com US Foods Rosemont, Illinois usfoods.com

Produce

Gargiulo Produce Hillside, New Jersey gargiuloproduce.com

Private Chef

Whitsons Culinary Group Islandia, New York whitsons.com

Schneiders Farm Melville, NY schneidersfarmmelville.com

Linen Companies

Smallwares and Supplies

Cleanse Tec Hauppauge, New York cleansetec.com Coast Linen Services Neptune, New Jersey coastlinenservices.com Imperial-Dade Jersey City, New Jersey imperialdade.com

Indulge Kitchen Supplies Brooklyn, New York indulgekitchensupplies.com Imperial-Dade Jersey City, New Jersey imperialdade.com

Private, Intimate Dinner Parties Romantic Date Night & Couples Date Night: 2-4 Larger Dinner Parties: 6 Or more, up to as many as your dining room or backyard can hold

Round Eye Supply Kennesaw, Georgia roundeyesupply.com World Centric Petaluma, California worldcentric.com

Manufacturers

Bar Maid Pompano Beach, Florida bestinthebar.com Be Green Packaging Ridgeland, South Carolina begreenpackaging.com

Staffing Agencies

Add a little bit of body text Chris LaVecchia is Long Island’s Premier, In-Home Private Chef. He offers exceptional, intimate dining, in the comfort of your home. Chef curates an exquisite, 5-Course tasting menu based on your preferences using the INTAKE FORM. Spoil your loved ones with a Romantic Date Night for 2, Couples Date Night, Dinner for 4, or larger Dinner Parties of 6 or more, up to as many as your dining room or backyard can hold.

At Your Service Staffing New York, New York aysstaff.com

LightFry Borås, Sweden lightfry.com

LLoyd Staffing NY, Fl, National lloydstaffing.com

National Retail Solutions Newark, New Jersey nrsplus.com Univex Corporation Salem, New Hampshire univexcorp.com VITO Fryfilter, Inc. Arlington Heights, Illinois vitofryfilter.com

Restaurant Zone New York, New York therestaurantzone.com

Top Hospitality Recruiting Beverly Hills, California tophospitalityrecruiting.com

See what everyone is talking about on our REVIEWS & TESTIMONIALS PAGE

Page 63 I HOSPITALITY NEWS NEW YORK/TRI-STATE

SUPPORTING • PROMOTING • EDUCATING

THE LATINO RESTAURANT ASSOCIATION

Supports and promotes restaurateurs, small businesses and the entire Latino restaurant community at a national level to ensure the equitable economic growth of the sector. LRA community members come together to network with industry pros, market their brand and learn new ways of making their business more efficient.

We are committed to going above and beyond for our members and community.

We strive to create a global “all - inclusive” Latino Restaurant platform for the world. VISION

MISSION

VALUES

The Latino Restaurant Association strives to be the number one source for all

We are dedicated to promoting, supporting and

serving our restaurant member community.

aspects of the Latino restaurant industry.

@latinorestaurantassociation | @latinorestaurantassociation |

Latino Restaurant Association Latino Restaurant Association

www.latinorestaurantassociation.org www.latinorestaurantassociation.org

IHG Hotels & Resorts Opens First Garner Hotel Less than Three Months after Brand’s Official Launch

ATLANTA (December 19, 2023) – IHG Hotels & Resorts (IHG), one of the world’s leading hotel companies, today celebrates the opening of the first Garner hotel less than three months after the midscale conversion brand’s launch. Located in the Seattle suburb of Auburn, Wash., Garner Auburn – Seattle’s accelerated conversion and reopening signifies owners’ recognition of the brand’s strength, revenue potential and offer for travelers in the midscale space. The 95-room Garner Auburn – Seattle offers an affordable price point alongside the essentials guests want for “easy going stays that get you on your way,” such as a convenient location, a sound night’s sleep, and consistent, top-notch service. With a complimentary “Make it Yours” hot breakfast bar, flavor-infused water at check-in and a cookie ‘happy hour’, guests will stay nourished and refreshed throughout their visit. The hotel also is conveniently located near many of the area’s most visited entertainment venues and business campuses. Garner Auburn – Seattle will operate under the ownership and oversight of S1 Hospitality Management, a locally-based full-service hotel and franchise management company. The hotel marks the first for S1 Hospitality Management within the IHG brand family. Hospitality Management, said: “We’re honored to collaborate with IHG to introduce the first Garner hotel to the Auburn community and the world. Andy Cho, President, S1 IHG Hotels & Resorts Opens First Garner Hotel Less than Three Months after Brand’s Official Launch

The Garner brand is an ideal fit to capitalize on the growing potential in the midscale market, and we have no doubt this hotel will become both a leading choice for guests seeking a high-quality stay and a blueprint for future owners wanting a flexible conversion option.” The opening of Garner Auburn – Seattle is the first of several planned for the midscale conversion brand in the coming months. With a goal to expand globally in 2024, IHG expects the brand to reach an estate of more than 500 hotels during the next 10 years and 1,000 hotels during the next 20 years in the U.S. alone. As more properties open, Garner hotels owners can enjoy faster access to IHG’s enterprise platform, revenue-generating systems and distribution channels, and the ability to offer tailored experiences and rich rewards through the IHG One Rewards loyalty program. Jolyon Bulley, CEO – Americas, IHG Hotels & Resorts, said: “The debut of Garner hotels less than three months after its launch speaks volumes about the hard work of our team to bring the brand to life, and the interest of owners to become part of a transformational conversion offering in the midscale space. Garner Auburn – Seattle is just the beginning of a great journey ahead for our 19th brand and underlines our track record for launching and growing brands successfully.”

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