final final 1000mshortened december copy

DECEMBER 2022 volume 2 issue 7 HOW & WHY YOU CAN CANCEL YOUR HOOD CLEANING COMPANY READ THE STORY ON PAGE ??

SEPTEMBER-OCTOBER 2022 JUNE-JULY 2022 LET’S GET DIGITAL PLANT-BASED FOODS:

1 SUPERMARKETS OF THE FUTURE pages 117-121 AHF 2022 NATIONAL CONFERENCE PHOTOS, AWARD WINNERS & MORE SPECIAL SECTION STARTING ON PAGE 27 ROBOTICS SERVICE COFFEE, AND CAN EVEN PUT YOUR NAME OR LOGO ON THE COFFEE VENTLESS COOKING EQUIPMENT STREAMLINES INSTALLATION WHY MERGERS AND ACQUISITIONS WORK FOR SOME AND NOT FOR OTHERS ? ? ? story on page 6 MEET THE NEW FOOD LEADERS IN A CHANGING MARKET DIGNITY DIVIDENDS THE OF A CHEF AND HIS TEAM CHEF DAVID PAULSTICH OF THE KNICKERBOCKER CLUB AMAZING NEW TECHNOLOGIES TO READ ABOUT: PREDICTING REFRIGERATION BREAKDOWNS TWO WEEKS BEFORE THEY HAPPEN COFFE SERVICE BY A ROBOT WITH YOU NAME ON IT! THOMAS KELLER NEXT EDITION HOSPITALITY NEWS AIDS IN BRINGING RELIEF TO FLORID THOUGH THE ACF THE BIRTH AND PROGRESSION OF THE COMBI-OVEN ON THE INSIDE Association Events Coffee House ON THE INSIDE Association Events Who’s Who Service Directory Employment Opportunities Calendar of Events Classroom Course Company Spotlight Table Talk Service Directory Employment Opportunities Calendar of Events RAQUEL WEISS NEXT EDITION WEDDING COUPLE MAKES BAKING CONTEST PART OF THE NIGHTS FESTIVITIES READ ABOUT IT ON PAGE ?? A QUICK LOOK INTO

ON THE INSIDE 6 8 About Mergers and Acquisitions AHF-NJ ANNUAL SYMPOSIUN SUCCESS FRLA SHOW, A HUGE SUCCESS

Publisher & Editor Ed Daniels Executive Assistant Caren Franklin Contributing Writers Kimberly Brock Brown, CEPC, CCA, AAC Eleni Finkelstein Linchi Kwok, Ph.D. Lady Latte Veronica McLymont, Ph.D., RDN, CDN Beth Torin, RD, MA ZeeTheCook Account Executives Martin Daniels Carol Terracciano

New Jersey

20-21

ITALIAN RESTAURANTS TODAY ARTICLE

VERONICA McLYMONT, EMBRACE YOUR BEST SELF BOOK

22-23

26-27

GAME CHANGER

AMERICAN RANGE ACQUIRED BY HATCO RICK POST TALKS ON THE COVER

30 34

Vickie Eisenpresser Graphics Director Ariel Coello Social Media Manager Isabella Thompson

Editing and Proofing Sara Schreiber Scullin Lauren Swantko HOSPITALITY NEWS Created by Media Magic, Inc. 245 Newtown Rd, Plainview NY 11378 HospitalityNewsNY.com (833) 500-6397

35-41

46-47

48-49

OWNEN MOORE, VP OF NYU UNIVERSITY 54

62-63

40-41

80-81 88-89

& HOTEL WEEK 1/3-2/12

AHF, HOW TO START A CHAPTER

80-81

SERVICE & PRODUCT DIRECTORY SHFM OPENS FLORIDA CHAPTER

96-97

98-99 100-101

SPOTLIGHT ON INNOVATIVE PRODUCTS

CALENDAR OF EVENTS

MERGERS & ACQUISITIONS WHY IT WORKS FOR SOME AND NOT OTHERS 1. I MERGED AND LOVED THAT I DID IT 2. I MEGED AND IT WAS MY BIGGEST MISTAKE 3. I WAS ACQUIRED STRATEGICALLY 4. I WAS ACQUIRED BY A PRIVATE INVENTMENT GROUP 5. WHY I WILL NEVER SELL OR MERGE

NOW MORE THAN EVER THE PHENOMINEN OF MERGERS AND ACQUISITIONS HAPPENING MORE THAN EVER IS SHOCKING TO THE WORLD

No matter what segement of the hospitalityy or food service industry you look at, business owners are being searched out for purchase, merger, or even just a conversation about it. Pre-pandemic the hunt by private invesntment firms existed, but now, more than ever, and aggessively so, privately held companies are being search out and approached with offers unlike ever before. If you are the owner of a service company you have probably received calls, maybe as many as the calls you get about you car warranty is about to expire). Some don’t take the calls, others take the calls and build a file on preliminary offers as way of finding out the worth of their buisness. Generally business brokers represent the sellers and the next move after preliminary discussions happen and rough dollars are discussed, the massive due dilligence process starts, it an agonizing oen, but one that cannot be avoided. I, Ed Daniels, Founder and Publisher of HOSPITALITY NEWS, was one of those who were approached years ago and chose not to merge or be acquired, but as time went on, I was ready, and the deal was right, so when you read the stories, you will come across my story and maybe that will help those who are on then fence, make the transition or not. More about this in the January edition.

FOR MORE INFORMATION CLICK HERE

2023 ACF National Convention We are excited for you to join us in New Orleans for the 2023 ACF National Con- vention. Please be sure to check back for additional information as we continue to finalize details.

CREATE A PROFITABLE MENU WITH AUTOMATED & VENTLESS FOODSERVICE EQUIPMENT

• VENTLESS DEEP FRYERS • HIGH SPEED OVENS • COOK IN ANY SPACE • EASY INSTALL & OPERATION • UNPARALLELED SAFETY

7 Ventless Kitchen Solutions | 800-348-2976 | MTIproducts.com

THIS EVENT WAS AN AWESOME SUCCESS!

A HEARTY THANK YOU TO OUR EX HIBITORS

BSE Marketing Marra Forni

M & J Frank Singer Equipment Penn Jersey Paper RC Fine Foods Hormel Computrition Hospitality News 😊 Medtrition

Pecinka Ferri TD Marketing Pro Tek Jay Hill Repair Malachy Delegate Healthcare Medvantage PBAC Hobart Service

JM Smucker AHF National

FOR INFORMATION ABOUT UPCOMING EVENTS CLICK THE LINK BELOW:

AHF-NJ WEB SITE

We are all about food service! We are solely focused on the food service & catering industry regardless of the venue. Our solutions are utilized by single location operators and large multi-unit chains and international food service management companies.

The AHF is always wanting to help its members advance their careers and experience the best journey possible. Social media has proven to be one of the most efficient ways of spreading the news about new opportunities on the horizon. By checking the AHF social media you can see the jobs available throughout the coun- try and even those in your own backyard, this has happened frequently. To keep up with local and national news, make you stay social media connected. For more information about the opportunities to the right and other jobs please go the AHF web site MANY OF THE ACF CHAPTERS ARE HAVING HOLIDAY PARTIES CHECK WITH YOUR LOCAL CHAPTER TO MAKE SURE YOU CON’T AN EXCITING EVENT COMONG SOOM FOR NATIONAL NEWS CLICK ON ANY OF THE SOCIAL MEDIA LINKS BELOW

Vanessa Ruiz 12 November, 2022 Hospitality News Questions Q Background history: i.e. where born and raised a bit of family orientation. A Growing up I was a very hyper individual but me and family grew to realize there was truly only one thing that took on my attention, and that happened to be the television show Cake Boss. Coming from a big family out of Arizona it allowed for two things, learning how cater to large amounts of people while loving it and living in a state that is well known for its Mexican food. With that being, cooking and baking ran in my family, from my mother working in a bakery while being a full-time student, to my grandfather owning his own Mexican food restaurant that was an award-winning restau- rant. They just so happened to be my two biggest motivators and inspirations Q What inspired you to endeavor to be a chef? A What inspired me to become a Chef was the fact that baking was always something that I was content, joy- ful and patient while doing and not only that but I knew it could also make me money so it would qualify as a full-time job. Ever since I was in elementary school, I was the student to bring in homemade treats for every celebration, presentation and/or project because it was a way to showcase a talent of mine but also it all came back to the enjoyment of loving to cater to others! Q Do you have any role models or industry Idols you look up to? A Besides my family such as my mother and grandfather, my two biggest role models would definitely be a previous Chef of mine from Arizona, Eugenia Theodosopoulos and the very well-known Cake Boss, Buddy Valastro! Q What would be the ultimate position you’d like to acquire in this industry? A My ultimate dream after gaining more knowledge and years of experience would be to open up my very own bakery! Although I do know that this industry, you truly never stop learning, there is always more to gain but in the end my ultimate position would to me head pastry chef/ owner of a bakery and/or bakery café with many locations, beginning in my home state, Arizona.

Q Can you see yourself, in the future as a role model to other young women such as yourself? A Totally! That is definitely a goal of mine, to share my story to other young women who aspire to become female pastry chefs. Especially as a Latina, many women are talked down on for working in the kitchen but is be- coming more common and I want every younger woman to know that when you find your passion just take it and run with it. Enjoy the journey but always stay grounded and willing to improve and learn more and more everyday!

The students watch closely while the judges evaluate the food

MAKE A DIFFERENCE Because Our Neighbors are Experiencing Hunger

Scan below to learn about volunteering, contributing, and other ways you can help: Island Harvest Food Bank is a leading hu- man services organization whose mission is to end hunger and reduce food waste on Long Island. The nonprofit seeks to accom- plish its goal 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, an organic farm, and efficient food collection and distribution. The food bank’s work directly supports children, families, seniors, and veterans who turn to it in times of crisis. In addition, it supports a network of 300 community-based nonprofit orga- nizations throughout Nassau and Suffolk counties. Last year, Island Harvest provided 13 mil- lion meals to people facing hunger and food insecurity. Continued increased need across Long Island due to skyrocketing food costs and high inflation created additional chal- lenges for Island Harvest to ensure that it can get food to those in need. continued on page 25

A HUGE SUCCESS

The Florida REstaurant & Lodging Show was a huge success with a larger than expected turnout. The event held the beginning of November was a platform for vendors and manufacturers to showcase their products, and a great venue to reconnect with friends. For more information about the Florida Restaurant & Lodging association, click on FRLA logo.

PALM BEACH CHEF & RESTAURANTEUR FRANK EUCALITTO INDUCTED INTO HOSPITALITY HALL OF FAME

TALLAHASSEE, FL – The Florida Restau- rant & Lodging Association (FRLA) recently recognized the commitment and service of Café Chardonnay President Frank Eucalitto during its annual Stars of the Industry Gala at the Caribe Royal Resort in Orlando. During the ceremony, Eucalitto was inducted into the FRLA Hall of Fame as Restaurateur of the Year. “Florida is known around the globe for having incomparable restaurants and dining experiences because of industry leaders like Frank Eucalitto,” SAID CAROL DOVER,

(L-R: FRLA PRESIDENT & CEO CAROL DOVER, FRANK EUCALITTO, FRLA 2022 CHAIRWOMAN OF THE BOARD OLIVIA HOBLIT)

PRESIDENT & CEO OF THE FLORIDA RESTAURANT AND LODGING ASSOCIATION. “Frank opened his first restaurant in Florida 40 years ago and has since launched a successful catering company and six more restaurants, including the acclaimed Café Chardonnay. Frank has made such an incredible impact on his lo- cal community, and he has invested so much into mentoring others in the culinary industry. We are so proud to honor Frank with this well-deserved Hall of Fame recognition!”

ECOLAB, a familiar site at almost every trade show and conference displays their products and services

123.456.7890

Specializing in quality produce and vegetables, at very competitive pricing with unbeatable service. Essentially, a buying group sourcing the best prices, delivered straight to you, so you can focus on taking care of your customers.

Manufacturers and Vendors get their message out by being part of the newly launched Chef Cholo podcast “Go Cry in the Walk in”

PROPER HANDWASHING TAKES HOW MANY SECONDS?

According to the NYS Board of Health, 20 seconds is the correct an- swer. Wash hands with soap and clean running water. Hand Spa is our soft, creamy hand soap that is now available in several varieties. This pH-balanced formula will leave your skin feeling clean and soft. Hand Spa’s liquid formula is more sanitary and more cost efficient than bars of soap. Combined with our sanitary dispensers, Cleanse Tec’s® Hand Washing System will help you maintain a clean business. Ask us about our free installation…

Introducing our patented Soap Fountain™ line of super concentrated detergents. Soap Fountain™ Saves You 20% over the other soap companies and makes your life easier with a simple 1 second install and never requires service .

cleansetec.com

ANTONINO LASPINA, COMMISSIONER & CHEF ANDREA ZANIN TAKE A MINUTE TO POSE FOR A PICTURE

ANDREA ZANIN CHEF

ERNESTO IACCARINO CHEF

Italian Restaurants Today Reinforcing the Authenticity of Italian Cuisine in the U.S. Food is the most universal language, because it needs no translation, it speaks for itself. According to Statista, Italian restaurants in the United States have increased since 2012 from about 42,000 to almost 52,000 in 2019. Today, out of a total of almost 800,000 restaurants, about 100,000 are defined as Italian, representing about 12% of the entire sector.

Given that the restaurants absorb more than 40% of the Italian imports, there is a real opportunity to engage restaurant networks in the US in promoting genu- ine Italian products. The Italian Restaurants Today initiative is organized by the Italian Trade Agen- cy (ITA), a government entity that supports the promotion of authentic Italian products, business development of Italian brands abroad, and attracts foreign investments in Italy. On Tuesday, October 18, a media event hosted by the ITA, highlighted several campaigns focusing on Italian Restaurants and Italian Cui- sine. At the event, Antonino Iaspina, the Trade Commissioner at ITA of New York and Executive Director for the USA, discussed the launch of Italian Restau- rants Today, and a virtual masterclass series offered during the campaign; www. ItRest-Today.com. The free masterclasses will be led by world-class chefs such as

ANTONINO LASPINA TRADE COMMISSIONER

Chef Ernesto Iaccarino, and Chef Andre Zanin. The series was created to nurture the use and appreciation of authentic Italian products, culinary techniques, and immersive dining experiences. It expects to inspire and motivate professional chefs of different backgrounds, to culinary excellence and reinforce the authentic- ity of Italian Cuisine in the US. Other culinary events include the celebration of World Pasta Day on Octo- ber 24 at La Devozione, and World Week of Italian Cuisine November 14-20. According to Commissioner Laspina, the quality of the food and the way it is prepared are important to the new generation of consumers. To satisfy the growing global needs of these new consumers, restaurants have to adjust. Consumers are looking for the experience, freshness of ingredients without substitutions and authentic Italian cuisine down to the specific region of origin. Written by: Veronica Mclymont, author of the popular book EMBRACE YOUR BEST SELF,, FABULOUS AND HEALTHY AFTER 50, Now available https://a.co/d/b1G1U3T.

Don’t Waste Your Later Years--Make Them Matter Have you ever looked in the mirror and fretted over graying hair, or felt empty and insecure about aging? Time can creep past you, and you might not realize it until the day you watch your children go on to college, or you see candles reading “50” on your birthday cake.

The ACF speaks out about why Chef Certification is so important in Today’s Food Service

When Michelle form the ACF set up her table at the SHFM National Conference in Colorado, some wondered what was her mission. Ed Daniels, Publisher of HOSPITALITY NEWS asked her ot explain what her mission was, and with clarity and conviction Michelle ex- pained what it was. cias peliquiatis suscit aut aci ut omni comnihilibus et aut ipiet mo mag- nat quo quo eium il inciis moluptatet, natest eles in ea inihil il ipsam quamusa dem fuga. Harchicidi totati intis as inctoreiciet et et volupici reptior empelec earumendebis explit et rehende rumquaspe maximol uptibus aut pos senihit aeceatia dunt, cus molupti sequasitem eos ni- millant re veliqui teturi ullab ipictiorum, ipsaepera conseca tenecaeped qui sitae dolut alit, aut quid ma plis re pedis enduntiis ium isquia custrum voluptae nim ius serro officid evendaes as volore nullabor sint,

que nonsequaere venihil eaturion exceatur? Adi blaccum qui que explibus adiae platur? Ipsanda vera voluptiis veribus re del elest et et perspe nobis explabo rionectotate mo blaces voluptatis plam eture volores ium eum sapicia ndaectaquo explique por aspid qui dolorest, inciduc iliqui que nia dolorumque earumet eos sandi volenim sed quunt. Pudipsunt, consectaquam am enihiciis re nos alitatia velluptis eos eici torioreribus dolorem quisci ul- parunt, quati ullenimos eiur? Dam volorporepti simagni millabo ritionsequi dollicia sim quam illoribuscid et recto optatia volupta tem- quatis ma cum audit et acestotatur anduciameni coribus. Edigeni dolor sum nosantotatin commoluptat es mil moluptaecate vid magnis magnamus exeribus ra volluptas dolutem oluptiissunt experum sedit et am as autatem. Ebita vollest eaquas es everibus aut quatem volumquo tem esciliq uibusciam dit, cum etureic iatiiss impores tibusdae niscitas sinit excescilit perum ipsaper estrum rerferum quiae. Elicaepudae. Nam veniate corro conseque exerem fugitaectur arum quunt ma si dercia dolum il ea soluptae eum digni re, quibus explique nimolum quos natur, ant quiae consequo quam, sum volupti que re poremped estrum que con es ad que lab is et abo. Xeroremo invelit is a nonsequo ium dusam ipsaperum qui nullorro vendio. Nem saere, soloris aut laut et id quatiunto dit iur aut endelique pari conseque explandent autessi cum quundaestrum quam, commolo dolut fugia quodipient. Liatus, utet faccati volum net, te nones ipit ilitatia alibea volorib usciatem sincidesti vel es nis experion excearunt, officid itatem arum sit ad qui dit, occae venihilibus rendis sitibus aperit hic te sedi culparc ias- sect iumquatus aut ab ipist quos natibus tiandit ateceriberum num, custium qui beaquatur, optat lit eatur renduci verfero inctat raesequi utem a consecae. Nam, tem voluptiossim vernamus. Vit aliquatur, sunte ped ulluptio. Neque pra dolupta tiorerum re velent molupta temoluptatur aut volupta- tus in reic totas ad ut quunt dere, soluptiorem faccusamet volorem amusandis quis aut officto quia dolupta erit omnis solupture volorem reratem facillique militatemodi berum accusae rendicitat rem doluptatio id est aut et maionsequis incil ium volupta temporiatqui alisciis audae lab il ea vero oditia in conseque lantis mint aute sa doles atentis eost re reped quiam, earuptati none consect aquiatiur aut voluptas numque et MICHELLE WHITFIELD DIR. IF CULINARY PROGRAMS AM CULINNARY FEDERATION

Learn more about JetRock and what our company can offer you. Our epoxy flooring is unique and installation is done overnight. We focus on quality while putting an emphasis on community involvement, relationships with our customers, and providing long-term solutions.

TO LEARN MORE ABOUT ISLAND HARVEST CLICK ON VIDEO TO THE RIGHT

continued from page 13 Thousands of Long Island households are caught in cycles of food insecurity and depend on Island Harvest’s services as a “vital component” in feeding themselves and their families. To meet the growing needs of Long Islanders, it is of the utmost importance that Island Harvest sustains – and exceeds – the current output and continues these vital services. Presently, 94% of each dollar collected by Island Harvest goes directly into the programs that address the critical issue of hunger and its root causes. For more information on how you can help, visit www.islandharvest.org

TRUSTED BY THE FOOD INDUSTRY NOT YOUR ORDINARY HASH SLINGER! Tripp Rion is your essential chef consultant that’s trusted by the food industry. Tripp’s easy going, client-focused,

presentation style and business acumen makes him one of the most sought after company ambassadors in the nation. Always available, Tripp’s food styling and food photography projects have been viewed by, and served to, national audi- ences in most every major U.S. city. His presentations have been viewed on ABC, NBC, Fox News, The Wall Street Jour- nal, WGN America, and his Twisted Oak Catering service receives rave reviews on YELP and in the Craine’s business journal.

CLICK HERE TO VISIT THE GAME CHANGER SMOKER WEB SITE

How a Recruiting Partner Can Help Your Organization Grow By Jeanine Banks, Certified Staffing Professional (CSP), Exec- utive Vice President, Lloyd Staffing

A recent post by the U.S. Bureau of Labor Statistics shows that the leisure and hospitality industry is recovering from pandemic-driven losses. The U.S. economy is expected to add 23.1% new jobs in leisure and hospitality through 2031. The article goes on to report that 7 of the top 20 fastest grow- ing industries include Event Promoters, Travel Services and Accommodations as well as other Leisure/Hospitality profes- sions. The food services and drinking establishment industry is expected to have the largest employment increase of any industry adding close to 1.3 million jobs through 2031. This is all good news for employers seeking talent who have suffered employee losses and for those who simply seek lead- ership talent as they grow, but in a post pandemic world, the struggle to find talent is a hard reality. If you are seeking staff, you’re probably spending a good deal of your time posting to job boards, talking to former colleagues, tweeting, attend- ing hospitality venues, offering increased referral bonuses to

JEANINE BANKS, CSP

internal staff, leaning on HR, networking with personal contacts and hoping that you will see that perfect resume in your inbox or a referral of a candidate through your own circles. But what do you do if look- ing for qualified talent seems like it’s becoming a job in itself and not bearing the quality nor quantity of talent needed? Just what do you do next? It’s that simple. You need to connect with a recruitment partner who understands your industry, hiring needs and goals. Begin by finding a specialized staffing firm that has a track record of identifying, pre- senting and closing qualified candidates though contingent and/or retained search, targeted sourcing and via their extensive and trusted network. Partner with a staffing specialist who can confidently support THE RIGHT STAFFING FIRM/RECRUITER PARTNER CAN HELP YOU ACHIEVE YOUR HIRING GOALS.

your industry ranging from customer-facing roles, to leadership, ad- ministration, operations, finance, supply chain, technology and more. We recommend you select a staffing firm that specializes in your area of talent and has experienced recruiters to actively work on and pri- oritize the search. For example, if you need to hire talent to promote your business on social media or to build a digital/web presence for you, use a firm that identifies and places Creative talent.

Your staffing partner will discuss the current need and scope with you, gather key information concern- ing the role, culture, benefits and will send you a formal hiring agreement. Hiring agreements can be contingency or retained depending on the level of position and search requirements. Once an agreement is signed, they will access their experienced database, promote the opening online, connect with special- ty groups, actively network and conduct targeted talent sourcing. Once individuals apply or express an interest, the staffing firm will vet the candidate by doing a pre-interview to qualify them before referring the candidate to you. photo supplied by SHUTTERSTOCK

The hiring decision is always yours. You conduct your own interview and determine if the skills and culture fit are right for your organization. You avoid the hassles of job posting, weeding through un- qualified resumes, meeting inexperienced candidates and other time wasters related to hiring. Your staffing partner takes care of vetting the candidate, presenting their skill set and experience to you, presenting and negotiating the hiring salary/compensation package and managing other employment documents you may require. On average, the cost to work with a staffing partner is 20 to 30% of the candidate’s first year salary. For contingent staffing searches, you only pay a placement fee if you hire the candidate and the individual accepts. Typically, a guarantee is also offered as part of the agreement. Some firms will work out a contract-to-hire period with you and then you can convert the individual to your payroll after an agreed upon time period - sometimes referred to as “try-before-hire.” For Execu- tive Search, retainer agreements are put in place, also with a guarantee and the fee is paid out at period- ic intervals.

The biggest advantage of using a staffing partner is what is termed as “sourcing”; where candidates working within an industry or specialization can be confi- dentially reached out to by the recruiter, thus expanding the candidate pool of quality hires. They will explore “passive candidates” by reaching out and letting them know their skills and experience

photo supplied by SHUTTERSTOCK

may be a good fit for a client’s opening. Most people are more likely to talk to a recruitment profession- al about their career path than directly with a competitor in their industry due to confidentiality issues. The ability to identify and communicate with employed talent, who may be hesitant, considering or seeking the next career step, is a differentiator when partnering with a staffing professional firm. These candidates are not on job boards and prefer to work with us in confidence as they grow. There are many variables to look at when selecting a professional staffing firm. It is a very reliable, professional and proven method of hiring, especially when you have confidence in their methods and in your recruiter. The most important thing to remember is the firm will be representing you in one of the most critical aspects of your business — finding leadership and staff who will manage, engage in and expand your business. They will actively prospect the very best candidates and present them to you even when you don’t yet have needs but want to be proactive, providing you with top quality concierge service offerings backed by their reputation. They become not only your staffing partner, but an intrin- sic asset to you, aligning with your goals and the derivative returns invaluable. About the author: Jeanine Banks, EVP of Lloyd Staffing, is a recognized industry leader with a deep understanding of recruitment solutions & innovative strategies for talent acquisition, workforce management and tech- nology services. Lloyd Staffing is a national recruitment and search firm with more than 50 years of proven success. The firm has specialty practices ranging from accounting and finance to technology to supply chain and more. Jeanine may be reached at JLBanks@LloydStaffing.com or connect with her on LinkedIn.

American Range Founder Sought Match to Take Company to the Next Stage Hatco Corp., a FEDA manufacturer member, has acquired American Range, a manufacturer of commercial and residential broilers, ovens, ranges, fryers, and other cooking appliances.

“American Range has been a strong and trusted brand in the foodservice industry for many years, much like Hatco Corporation,” Hatco President Lorne Deacon said. “This strategic acquisition broadens our product offerings and expands our opportunities to service customers in the foodser- vice industry. We look forward to building on the success of this American-made brand.” Shane Demirjian, founder and CEO of Ameri-

can Range, said, “Having built American Range with the help of my father, Mourad H. Demirjian, from the ground up, the company is more than just a business to me. So, when I decided to look for a partner to take it to the next stage, it was important to me that the employees and customers of American Range were left in good hands. Hatco with its reputation for product excellence and customer service, and as an employee-owned company, fit that bill perfectly. I am excited to see what the next phase of American Range will be like as part of the Hatco group of companies.” ABOUT US AMERICAN RANGE is a Chef Inspired, Professional Cooking Equipment manufacturer, renowned for our pas- sion for operational excellence, supported by advanced technology and innovation. For over 40-years, American Range® has been a recognized leader in the Commercial Foodservice Industry and the brand of choice among professional chefs and restaurateurs worldwide. Our mission of building a strong value proposition in our prod- ucts and services for our valued customers, remains the backbone of our existence and foundation of our future.

RAK Porcelain USA launches ‘Le Ballet’ Bone China Collection To elicit premium dining experiences! RAK Porcelain USA has just launched, the much anticipated luxury dinnerware collection, ‘Le Ballet’ – Bone China dinnerware in USA. This milestone has bolstered our ingenious capability to accurately, serve the HORECA industry. After years of earnest efforts, relentless hard work and an unpleasant pandemic, we have risen above several unforeseen challenges and realized this goal.

Our novelty Bone China collections are inspired by the finesse, strength and grace of classic Ballet performers. Elegant silhouettes, supple stances and technical brilliance celebrate in symphony to unveil two of our gallant ranges ‘Bravura’ and ‘Fedra’.

Designed by The Robin Levien Studio in collaboration with our R&D team, the ranges feature 120 articles, which are universally functional. Both these series possess immense body strength, sublime shapes and a dazzling translu- cency, that lends dining tables a luminous, lavish and luxurious appeal.

What takes the cake however is our R&D’s breakthrough accomplishment; the collections are manufactured using certified natural mineral powders that substitute for bone ash to deliver a material that has its exact same properties. The result is a highly durable yet extremely light dinnerware that is a radiant ivory white, translucent and ethereal. Fascinatingly, Le Ballet is thus a Vegan product since it contains no elements of animal origin. With this introduction, we earn an elite distinction of being the industry’s only dinnerware manufacturer to offer fine porcelain, bright white high alumina porcelain, formulated stoneware and bone china variants produced within a single factory.

Get in touch with us today, to inquire and place your orders. The above-mentioned ranges are in stock and ready to ship. Our showroom is located on the 10th Floor on 41 Madison Avenue, New York. Open from 9:00 am to 5:00 pm – Monday to Friday.

•Seven days a week, he challenges himself to improve the business without neglecting the importance of family life. Getting results is not negotiable. •Ongoing communications keep associates informed of Compass’s priorities and resources. He’s created an own- ership culture by aligning objectives with training and awards. RICK POST LEADS HIS TEAM THROUGH THE PANDEMIC AND LETS NO CHALLENGE BE TOO BIG TO BLOCK HIM FROM HIS MISSION

Rick Post learned from his family that working hard was the way to succeed in business, and that you can’t sit back and wait for business opportunities to come to you. Responsibility is a mantle he wears with earnestness and caring, for his family, friends, employees, clients and customers. Since joining Compass Group a decade ago, his personal and professional goals—“to live life and drive business to reach its highest potential”—have seamless- ly merged. But no matter the pressures, he nurtures and cherishes the personal element and remains genuinely pleased that this realm he cares for so deeply is at its heart a people business. “I’m a kid from Brooklyn who didn’t finish his education. My goal is to continue to learn through life’s experiences. It’s helped me succeed in today’s business environment. My family has always been in the dairy business. When school was out, I was working in my brother’s or father’s store, and the money was good. I started when I was 12 but got serious about it at 16. I’d go to col- lege three or four days and spend the rest in the store. I have an associates arts/sciences degree; I majored in psychology and marketing, took some business courses at Brooklyn College, then Dad died. I’m 15 credits short of a degree but I know I’m kidding myself to think I’ll go back. In 1977 I met my wife-to-be, Darlene, and Eddie, my future father-in-law, saw that I was coming home so tired. He introduced me to Avon Products where I started as assistant cafeteria manager in 1978. When you talk about mentoring, I learned everything about ownership skills from by brother, Tony, who died three years ago. That experience working for him, working 15 to 18 hours a day, working holidays with no down time—working in business-and-industry was like a vacation. I learned from my brother that you can’t wait for business opportunities to come to you. And, if you really loved what you did, weekends just came up upon you. What I learned from that store with real live customers you can’t learn from a book. It’s still paying off today. From my mom—she’s now 87—I learned everything about life. She raised six children; Dad was a success- ful businessman in the dairy business but when he became ill, she went to INA (it’s now Cigna Insurance) as a file clerk. She didn’t have experience in the business world, but she went on to become a successful supervisor. People couldn’t pronounce our last name so she said, ‘Just call me Ann Post.’ I figure it works for ‘Rick Post,’ too.

Mom always told me that things don’t always work the way you want them to, but always look for the best in people. Then you have a better chance at a successful relationship. For me to join Compass Group was by far the biggest turning point in my career. I was in the indus- try 18 years and I felt like the luckiest guy in the world; I got to work with the best in the world: Gary Green, Rudi and Julie Flik, and the entire Compass Group North America executive committee. These are entrepreneurs who have grown their businesses from the ground up. Flik [International] was pur- chased in 1995 and I joined Compass Group September 18, 1997. Flik was about $60 million when it was sold; I came on board at about $90 million and now Flik is over $300 million, operating in 18 states. I had worked for Blakie, Miller & Hines; they were acquired by Trusthouse Forte/Gardner Merchant, then Sodexho purchased Gardner Merchant, so I worked for Sodexho for about a year-and-a-half. During that time I was being courted by Compass. When I signed up for Flik, it was to be Rudi and Julie’s successor. If you want an opportunity to grow, I thought Flik would be it. Now I’m responsible for $5 billion in revenues with about 71,000 associates running that business for me and Compass in the Core Four [see at a glance box]. I started in 1997-98 in leading Flik. Then, in 1999, I was approached to run Eurest Dining; in 2001, I was asked to help grow Restaurant Associates’ B&I sector; in 2006 Gary Green [Compass Group ceo] asked me to take responsibility for healthcare, education, B&I and Canteen. It’s an unbelievable oppor- tunity to have this responsibility. I’m the keeper of the gate to keep these cultures intact while nurturing them at the same time. People join these companies to be part of the culture. We don’t go to market as Compass—we go as the individual companies. How do you do it right, managing this kind of volume? I have the best executive team including Adrian Meredith, my cfo, and Rosemarie Iannibelli, my ad- ministrative assistant. You can’t take the people around you for granted—they keep you going every day. Especially my wife; she puts up with my long hours. She keeps telling me that I say it’s going to get easier. But actually now the kids are getting older, we’re enjoying life more. Out of all the people I’ve worked with in business, the person who inspires me the most—to challenge myself and stay humble—it’s Gary Green. He knows people and he knows business better than anyone I’ve ever worked for. He’s such a humble man (and he’s going to hate that I said that). Taking inspiration from Gary, I’ll continue to remain humble and never take anything for granted. There are no guaran- tees in life. I just think you’ve got to treat people with respect—you’ve got to really mean it. If you don’t mean it, they’ll see right through it. I believe in treating people as people; if you care about them, they’ll care about you. My personal goal is to live life and drive business to reach its highest potential. I don’t think it’s a matter of title. You judge leadership not by how many people you lead. People will follow you ’cause they trust you and care about you. I take people’s problems personally: I make them my problems. We’re in a people business; if you stay out front with your people and your customers, you’ll always be successful.”

CHICAGO AFTER HOLIDAY HOLIDAY PARTY

THE MOST EMOTIONAL MOMENT AT THE 2022 NATIONAL SHFM CONFERENCE

Enterisusser aremei clario vato es, publicu temultilica consul ve, ne ocaverest ore patum et rebatam tui popte it. Em patus hem et patilis cam tem aut actuit, Cuppliis, C. Sp. Quemenit; nos bons hos orbeffre pere, incla re in nonficae nost ad noculto- rum.

Us ego vid Casdam me inprarte quodium mus, nonotam o num Romnirmis arbitanum nihilic atan- dumus bondit? Castam nonvehent? Oticesse conte pere tam ina senteris. Abeferunte nonem dit; nontero ut qui confere etilinc tam in dituam fachictat. Hucissimpos numul ut ocric rena vessimis foritia mentrunu moverni hicis. Vala tantiam taberma cepotio, nihicerra, untena, et consum. At is, forunterum vit, norti pere faudes num aves iam, pota rem sid abute nementimius ce in Etror urnimil icastero, por hos consimuret actore adhum videm. Nam Romnihi licaelinis tesil trum us. Serid reviris conferum dum publicu licaverit. Ortemus, senatan tifecerecte noximume nonsum optelicae in screm diemus se restrar iortereor ublicae, non dum publintiam ingulictem tantem, mertilles? Ude condiem perfint ilicum ortes huitrus aursultus Ad C. mandacii pro con sedo, move- hem, essi im no. Vivirior inihiliam publium macermi hilneque concussi inatis ingultis? Patiorte, ta, qui sendaciori furniu quid actered ienatia virmis. Graet; nos hostion acienatque corum ta satius; Cat aciem seruderore dum aciam adhuitem estus ficaederis, commoviri popublic ve, coterfe cestrei ina, nos, ut publis? Ulatus facitiae cultoruntem menius, norae, orae quodius cae, iam optia popor publi inem Romnihi, obus, nonscepere, furare pratiem sediu sus etiorum, tus, nihilia vid se cre cam ori cit; ervit, es audemol icerdium stilini urehena, niam proptiaet publiciam contiam iaequit dem. Martendacta vil cla dit o nos, culvideo, Catresse vatuus tudeme hicena, conscruncum quastrisquam ductodio nonscrebus, quam. Quont? int. Simoentre, ut intis; hae num oc ta re mede ina, quame nostem iurniaedi faccitabulii teli, ciem aut perit. Res res? It fin patimmo ut vil ut adductum pula manum sultodiem publiquo menati, num inclem pati, condacc issolum nossi intebus M. essulus, num. Optere publibut noccios, crum. Imussedium ommo a nu crudest pero, quam acii pris, elatqui uresimaio is, nosul tus, nos, Ti. Mulvis? Quit oremenimus mortes estrunumus coremur obsedi, quem in tu quo ego prortarem. Simus? An parbis conotis fervit, conscis sente, nicerte mperei te cupiocci sceretiu sus crum verrisum fur quonscr ehendiendit.

Special Thank You to Our Charlotte Local Sponsors! Aramark The Coca-Cola Company Compass Group Ecolab, Inc. ISS Guckenheimer PepsiCo, Inc. RC Fine Foods Sodexo Thompson Hospitality Interested in sponsorship? Contact Michelle Romero at mromero@hqtrs.com.

365 Retail Markets Aramark Beyond Meat Coca-Cola Company Compass Group David Rio Chai & Tea Ecolab, Inc elite | studio e Emerald Brand Follett Hobart Group ISS Guckenheimer Keurig Dr Pepper Lavazza Group MEIKO USA, Inc. Panasonic PepsiCo, Inc. RC Fine Foods Snapchef Sodexo Tyson Foods Inc. Vivreau Water Hoshizaki Instawork

vickieisen@optonline.net,

THANK YOU TO OUR 2022 HOLIDAY PARTY SPONSORS

Sharon Eliatamby Aborpor milit optatur epudis qui dolorem odi- onsecerum entibusa vel magnit quodipsus qui- atentecum explignimin endemque nonse nia aut que maximus volorest, vendebis adit, asperibus ut everovidenis sitionsed ut vendae velluptium as alibus que moditae pos debis sit, voluptae conse et prem fugit ute veriassimus del estion nis as eosandit ut harit est, veni blacilliti dit essunt lat et delis core iduntur, nobitia tiassintem fuga. Optatiam quaecum que ernam quatusa- pient aut aut rer Otatiorerit lit, tem a int ut volupturio. Da cullore pudant lamus. Imus aut adi cumquo eic totatur arunt. Daecae porerrovid molo veribus. Ommolescil mod ex et et omnis dunt, culpa sitia sed et eostiame dolup-

tae eaquisit es nonse sint doloreperis et, anisin re nulluptation porectem. Nequodi oraesti umquas eati occat ese cusa eos- sum estrum aut quis qui conem dolupta temperitatur accuptatia etur, volo cum volore nis del idebis sequia eaqui aut aut perum hit remolorae acepuda quist, te nosapic tectemporio con cum exerf- er emolupta volessunt unt dicti consequ

odisquae ide volut vitatur aligend icatur sequatatque as antiati scipicati nestium fuga. Nam vel evelitis errum solut liquias dolorum quis expelest quo dit rerion nonsequi di tenemporeped qui destinu lparum sanisqui do- lorer speribu stissus cillores vent.

The inaugural SHFM Foundation Gala, successfully raised funds to support the important programs of the Foundation. It was an evening filled with conversation and culinary delights with your SHFM community. We were honored and happy to have John Doherty of Blackbarn Restaurant and the former executive chef of the Waldorf Astoria with us. With John’s help, this year’s gala was an even greater success. John supports the SHFM Foundation and his Heavenly Harvest Foundation whose mission is to bring digni- ty health and hope to those in need. We were delighted with John’s World Leader’s menu, where we ex- perienced dishes and stories from some of the special dinners Chef John has served global dignitaries and U.S. presidents in his time at the Waldorf.

JOHN DOHERTY OWNER BLACK BARN REST

CLICK HERE TO SEE THE VIDEO I THE DIGITAL VERSION OF HOSPITALITY NEWS

WHAT TO KNOW ABOUT BE DON’T PUT YOURSELF AND

Beeswax Candles for Your Health & Holidays Posted on 12th Dec 2020 Beeswax Candles for Your Health & Holidays The holidays are here and millions of people will burn candles to enhance a festive ambiance in addi- tion to help dissipate kitchen odors. Unfortunately, many people who burn candles are unaware of the dangers of burning petro- leum-based paraffin (a sludge and waste product from the refining of petroleum) and scented candles which produce highly toxic fumes and soot when burned. The highly toxic fumes and soot released by burning paraffin wax are the same as those found in burning diesel fuel. Poisonous chemicals present in paraffin (and released into the air through burning) include, but are not limited to known carcinogens such as: Acetone, Benzene, Toluene, Trichlorofluoromethane, Car- bon Disulfide, 2-Butanone, Trichloroethane, Carbon Tetrachloride, Tetrachloroethene, Chloroben- zene, Ethylbenzene, Styrene, Xylene, Phenol, Cresol and Cyclopentene. To learn more about this subject, type “Paraffin Candles Toxic”, “Toxic Fumes Scented Candles” or any combination of similar keywords into the search box of your favorite search engine. Soy Wax Candles Many so called 100% soy wax candles contain a small amount of paraffin since standardized labeling of soy candles is not enforced or regulated. This means that any claims of ingredients or benefits, are left up to the discretion of the soy wax maker . In addition, over 90% of soy beans grown are genetically modified and sprayed with toxic pesticides. So, if you are buying soy candles, more than likely you are supporting the production of GMO’s. To learn more about this subject, type “Soy vs. Beeswax Candles” or any combination of similar key- words into the search box of your favorite search engine. The bottom line is: When you burn petroleum-based paraffin wax candles or scented candles, you are filling your home with highly toxic chemicals and fumes.

EESWAX CANDLES, TO MAKE SURE YOU D OTHER AT RISK

Many trips to the Emergency Room for children with unexplainable breathing problems, asthma attacks or adults with COPD flare-ups could be prevented by not burning petroleum-based paraffin candles or scented candles. 100% Pure Beeswax Candles Honey and beeswax are gifts from honey bees that have been used by humans since prehistoric times for a mul- titude of purposes and 100% pure beeswax candles are one of the oldest sources of artificial light.

100% pure beeswax candles burn clean and have their own natural honey/floral scent even when not burning. Unlike paraffin candles, they do not contain any addi- tives, synthetic chemicals or leave behind black soot from smoke when they are burned. In addition, 100% pure beeswax candles help clean the air and to learn more about this, type “Bene- fits of Beeswax Candles” into the search box of your favorite search engine. Types of Beeswax Candles Beeswax Pillar Candles Beeswax pillar candles come in a wide range of sizes in both width and height and which will deter- mine the burn time. Beeswax pillar candles can be burned on a flat, heat resistant surface and not in a specific candle holder, making them extremely versatile. Beeswax Taper Candles Beeswax taper candles are a timeless staple in home décor and with an approximate 12 hour burn time they will provide a memorable luminance to even the longest of celebrations.Beeswax taper candles are made by either dipping or using a mold and must be placed in a specific holder to en- sure that they stand straight to burn properly. Because they are one of the oldest types of candles it is easy to find a holder that will suit your needs. contnued on next page

Beeswax Birthday or Celebration Candles Beeswax birthday candles (celebration candles) are small taper candles that are usually made by dipping and sold in packs of 12. Because they are so small and have such a short burn time, there are not many candle holders made for them.Beeswax birthday candles are usually stuck into a cake to celebrate a birthday, milestone or event. Beeswax Menorah Candles Beeswax Menorah Candles are larger than birthday candles but smaller than taper candles and are usually made by dipping. Beeswax Votive Candles Beeswax votive candles are small free standing candles that are about 2.5 inches tall and need to be placed in a votive holder to contain the melting wax.A beeswax votive candle will burn for about 15 hours and when it has burned to the bottom of the holder, the flame will extin- guish itself. Beeswax Tea Light Candles Beeswax tea light candles although small, create an ambiance that is warm and inviting. They are perfect for table settings at home and for large events such as weddings and banquets. Even in the largest of spaces, the compact candle creates an intimate glow that will not be forgotten. Beeswax tea light candles burn for about four to five hours making them a perfect addition to your relaxation time. Beeswax Novelty Candles Novelty beeswax candles are striking, original, unusual or unique candle shapes that are most commonly made with molds. Although candles are meant to be burned, some novelty bees- wax candles are used mainly for household adornment and not burned. Novelty beeswax can- dles cover a wide variety of objects such as; turkeys, pinecones, pumpkins, bears and carved eggs are just some of unique candle shapes made by candle makers. Beeswax Candle Burning Tips Never leave a burning candle unattended. Keep burning candles away from pets and children. Keep burning candles away from flammable materials. Remove paper label from candle before lighting. Burn candles only in a draft-free environment away from open windows, fans, air ducts, etc. This will help to prevent any smoking or dripping. Light the candle wick from the base of the wick, where the wick comes out of the candle. This Mohawk Valley Trading Company 100% pure beeswax candles are hand poured or dipped and made with 100% cotton wicks and 100% all natural, unbleached yellow beeswax, pro- duced by bees in the USA. For more information, you can reach them at info@tenonanatche.com or call 315-512-2640. allows the beeswax to be absorbed into the wick. Keep the wick trimmed to about 1/4″ when burning.

Page 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 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100 Page 101 Page 102 Page 103 Page 104 Page 105 Page 106 Page 107 Page 108 Page 109 Page 110 Page 111 Page 112 Page 113 Page 114 Page 115 Page 116 Page 117 Page 118 Page 119 Page 120