May/June 2023


Take your servers from newbie to knowbie


A gamified platform that teaches your servers to quickly become pros in wine, beer and spirits .







next edition


7 BEST RESTAURANTS IN THE U.S. Turn to page 7 and see a list of just a handful of some of the best restaurants in the United States from east to west


A very passionate event planner recently added exciting extras to the ACFLI annual barbecue

Executive Chef and podcaster recently launched the “GO CRY IN THE WALK-IN PODCAST”


There is no getting around it. Robots have arrived and here to stay. Employers like them. They show up and never have an attitude.

26 SELLING TO A PRIVATE EQUITY FIRM This has become commonplace in all industries. However, recently seen more often in hospitality industry. 44 HOW TO IDENTIFY A TRUE INFLUENCER


GABRIELA EVENTS BRINGS A “WOW” TO THE RECENT ACF LI BBQ GABRIELA EVENTS helped the ACF-Long Island NY to capture a “wow” at their 2023 barbecue, FUN had by all. read about it.

Many try to pass themselves off as “influencers”. Many talk the talk but do not walk the walk. Learn about what to look for.



INVOLVEMENT IN FOOD SERVICE Read about Governments involvement in food service and what happens as a result

Multiculteral Foodservice & Hospitality Alliance

JEANINE BANKS 12 A veteran and well credentialed buisnesswoman who has become a mentor and industry leader


President and Founder of mfha is the “voice” of the mfha. A man of dedication, vision, and

The Great South Brewery is doing great things on Long Island and playing its role in revitalizing the town of Lindenhurst. Read about it in the next edition of -HN-



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The Premier Organization for Self-Operated Foodservice The Association for Healthcare Foodservice (AHF), is the premier organization for self-operated food management professionals in healthcare and senior dining. We are a 501(c)6 nonprofit organization with a robust membership of professionals and vendors all working in the self-operated foodservice industry. AHF is dedicated to keeping our foodservice departments self-operated, in-house, and homemade. Why Self-Operated? We believe self-operated foodservice increases food quality and customer satisfaction. We are committed to providing high-quality, nutritious, and comforting meals to those in our care: Our patients and their families. Who Are We? We are food directors, managers, chefs, dietitians—we are problem-solvers, innovators, educators, trainers, and leaders. We work hard to provide the best for our customers and organizations. We are the intersection of hospitality, compassion, and healthcare.

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245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862


Is New York the hot spot for Hospitality

New York City has long been considered a hot spot for hospitality due to its vibrant culinary scene, diverse array of dining options, and its reputation as a global destination for travelers. The city offers a vast range of restaurants, bars, hotels, and entertainment venues, attracting both locals and tourists alike. New York City is home to numerous Michelin-starred restaurants, celebrity chefs, and iconic dining establishments. It also hosts major industry events, such as the New York City Wine & Food Festival and the James Beard Awards, further cementing its status as a hub for the hospitality industry. In addition to its renowned dining scene, New York City is a global center for the hotel and tourism industry. It boasts a wide range of accommodations, from luxury hotels to boutique establishments, catering to a diverse range of visitors.

That being said, it’s important to note that the hospitality industry thrives in many other cities around the world as well. Locations like Paris, London, Tokyo, and Dubai are also known for their hospitality sectors and attract international attention. The prominence of the hospitality industry can vary depending on factors such as local culture, tourism trends, and economic conditions. Ultimately, while New York City holds a prominent position in the hospitality industry, there are many other cities globally that have their own vibrant and thriving hospitality scenes.

What Americans look for, when picking the right hotel for a vacation Page 8

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Some Of The Best Restaurants In The United States

Determining the best restaurants in the United States is subjective and can vary depending on personal preferences and culinary styles. However, there are several esteemed restaurants that consistently receive recognition and praise. Here are a few examples of renowned restaurants in the United States:

The French Laundry (California) Eleven Madison Park (New York) Alinea (Illinois) Le Bernardin (New York) Per Se (New York) Blue Hill at Stone Barns (New York) Atelier Crenn (California) Saison (California) SingleThread (California) Acquerello (California) Chef’s Table at Brooklyn Fare (New York) Quince (California) Benu (California) The Inn at Little Washington (Virginia) Canlis (Washington)

Although there are great restaurants throughout the world, the US takes pride in its best restaurants

These are just a few examples, and there are many other exceptional restaurants throughout the United States. Restaurant rankings and opinions can vary, so it’s always a good idea to explore and discover culinary experiences based on your own preferences and interests.

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What Americans Look For When Picking A Hotel To Vacation At

When Americans are picking a hotel for vacation, they typically consider several factors based on their preferences and needs. Here are some common factors that Americans often prioritize when choosing a hotel: 1. Location: The hotel’s proximity to attractions, landmarks, beaches, city centers, or specific neighborhoods is often important. Easy access to transportation, dining options, and local amenities may also be a consideration. 2. Price and Value: Americans often consider the affordability and value offered by the hotel. They compare prices, special offers, and discounts to ensure they are getting a reasonable price for the quality and services provided. 3. Reviews and Ratings: Many Americans rely on online reviews and ratings from websites like TripAdvisor, Yelp, or hotel booking platforms to gauge the experiences of previous guests. Positive reviews and high ratings can instill confidence in the hotel’s quality and service. 4. Amenities and Facilities: The availability of desired amenities and facilities can be influential. Common considerations include free Wi-Fi, parking, fitness centers, pools, spa services, on-site restaurants, room service, and business centers.

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5. Cleanliness and Safety: Americans generally prioritize cleanliness and safety. They look for hotels that are well-maintained, have good hygiene practices, and provide a secure environment. 6. Room Comfort: The comfort and quality of the hotel rooms are important. Factors like bed quality, room size, cleanliness, soundproofing, and available amenities like a TV, mini- fridge, and comfortable seating can influence their choice. 7. Brand Reputation: Americans often consider the reputation and brand recognition of the hotel chain. They may have loyalty to a particular brand due to past positive experiences or the brand’s reputation for consistent quality. 8. Flexibility and Cancellation Policies: Flexibility in booking terms, cancellation policies, and the ability to make changes or receive refunds are important factors, particularly in uncertain times or when travel plans may be subject to changes. 9. Unique Experiences: Some Americans seek hotels that offer unique experiences or have a distinctive theme, architecture, or historical significance. This can enhance the overall vacation experience and create memorable moments. It’s worth noting that preferences can vary greatly among individuals, and personal priorities may differ. Therefore, it’s important for each traveler to identify their own specific needs and preferences when choosing a hotel for their vacation.

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Since 1996, MFHA has been making the business case for diversity and inclusion in the foodservice & hospitality industry. Over the years, MFHA has evolved its mission from advocating for career opportunities for people of color, to building Cultural Intelligence.


Gerry Live

As President and Founder, Gerald “Gerry” A. Fernandez is the “voice” of MFHA. A man of vision, dedication and passion, Gerry is an engaging and energetic speaker who practices “straight talk” about cultural fluency and provides business-building insights.


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#258642 - EXECUTIVE SALES ASSISTANT Long Island, NY Salary to $95K Right hand to President/Owner helping to support sales operations & reach targets. Follow up on Sales leads in CRM system. This is NOT a sales role, but more administrative. 5 years in service industry; MS Office, good communication skills; knowledge of Salesforce platform preferred. #259504 DIGITAL STRATEGIST Nassau County, NY Salary to $100K - handle strategic planning, execution & marketing efforts for this Luxury Brand. Fully responsible for 360 degree digital approach for B2B and B2C initiatives. Requiresexperience with online content, social media, video, email marketing, paid search, analytics & reporting.

LLOYDSTAFFING.COM • Find Work/Find Talent • Email Resume: (include job id# & title)

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The Robots are Coming to Your Workplace

As technology continues to advance at an unprecedented pace, it’s no surprise that robotics is making its way into the hospitality industry. From robot food service workers to automated cleaning equipment, the use of robotics in hospitality has the potential to revolutionize the industry and impact overall hiring needs. According to a report by Allied Market Research - the hospitality robots market size was valued at $295.5 million in 2020, and is estimated to reach $3,083 by 2030, The pandemic accelerated the adoption of robots and many restaurants have begun utilizing robots as waiters. Robots can’t get sick or spread diseases, so they are safe and reliable. Robot food service workers have been in development for several years, and some are already in use in certain parts of the world. These robots are designed to serve food, take orders, and even interact with customers in a friendly, engaging and efficient manner. They are capable of working around the clock without requiring breaks or rest periods. They can also perform their tasks with extreme precision and consistency, reducing the likelihood of errors or mistakes. Robot food service workers also reduce labor costs. As labor costs continue to rise, especially in countries where the minimum wage is increasing, many hospitality businesses are struggling to keep up. By using robots to perform certain tasks, businesses can reduce their reliance on human labor and potentially save a significant amount of money in the long run.

Yes, there are challenges – these machines are still relatively expensive to purchase and maintain. They also require a significant amount of training and programming to operate effectively. Additionally, some customers may be hesitant to interact with robots, preferring the

Photo credit: Monopoly919/

personal touch of human service. What robotics will do is impact overall hiring and employment levels in the industry, particularly for lower- skilled workers. While certain tasks may be automated, there will always be a need for human workers to provide a personal touch and handle more complex tasks. The use of robotics in hospitality is not limited to food service workers. There are already automated cleaning machines that can clean hotel rooms and public spaces with minimal human intervention. These machines are capable of working much faster and more efficiently than human cleaners, and they can also be programmed to detect and address specific areas that need attention. Supply chain is also being affected by automation through tasks such as inventory management and

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order fulfilment. Both of these areas can improve efficiency and reduce costs through the use of technology. The future is here, but it remains to be seen how it will affect the industry in the long run. While there are certainly potential benefits to using robot food service workers and other automated machines, there are also some challenges that

need to be addressed. Hospitality businesses will need to carefully consider the costs and benefits of automation, as well as the impact it could have on their hiring needs and overall operations. Ultimately, the most successful businesses will be those that strike a balance between automation and the personal touch that only human workers can provide.

SIDEBAR Where are Robots currently working? Haidilao – a popular hot pot restaurant chain that has been using robots to serve food and perform other tasks in some of their locations in China. Aloft Hotels – a brand under the Marriott International umbrella that has been using a robot called Botlr to deliver items such as towels and toothbrushes to guests in some of their hotels in the United States. Yotel – a hotel chain with locations in several countries around the world (including Times Square in

New York), has been using a robot called Yobot to store and retrieve luggage for guests in some of their hotels. Connie is the Robot Concierge from Hilton Worldwide; it was developed by IBM and uses AI to do its job.

About the author: Jeanine Banks , EVP of Lloyd Staffing, a recruitment and search firm with more than 50 years of success. The firm has specialty practices ranging from accounting and finance to technology to supply chain and more. Jeanine may be reached at or by phone at 954.916.5044. Connect with her on LinkedIn.


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NEWS RELEASE June 22, 2023

CONTACT: Michelle Wexler, TASK Chief Development Officer (609) 695-5456 x117

NJ SOUP KITCHENS OFFER MEALS AND MORE New Jersey community kitchens at the forefront of the hunger crisis

By The NJ Community Kitchen Coalition Joyce E. Campbell, CEO of Trenton Area Soup Kitchen Terry Connolly, CEO of nourish.NJ Carrie Kitchen-Santiago, Executive Director of Cathedral Kitchen Gwendolyn Love, Executive Director of Lunch Break Michelle Wilson, Executive Director of Elijah’s Promise

When most people conjure up an image of a soup kitchen, they think in nondescript terms – low lighting, quiet voices and stark rooms. Many people are surprised to find that the overwhelming majority of soup kitchens – particularly in New Jersey – are vibrant, bustling hubs of activity, serving as community resource centers for a wide cross-section of people. Food is a transformative entry point for so many of our neighbors in need, but hunger never exists in a vacuum. After a warm winter, where traditional day work like snow removal was nonexistent, and a spring that heralded the end of many emergency pandemic programs, even working families are struggling to make ends meet. Stagnant wages, the lack of affordable housing and rising consumer costs are further compounding the issue. Today, statistics show that 100% of counties across America have food insecurity. That means that there is a 100% chance that one of the 53 million people in America who

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Our impact is significant, not just to individuals but to our local economies as well. When people can reduce the cost of food -- by accessing meals at one of our dining rooms, by advancing their education, by getting a job -- they have funds to reinvest back into our communities, the sustenance they need to excel at work and school, and the resources required to afford things like housing and transportation. We are grateful that the State of New Jersey is leading the way in many respects. Together, our state’s soup kitchens have banded together to think collaboratively and share resources in our approach to fighting hunger. In addition, New Jersey legislators have made big moves to help support those facing food insecurity. As federal emergency pandemic benefits were winding down, including benefits under the Supplemental Nutrition Assistance Program (SNAP), New Jersey passed a law that guarantees families a minimum of $95 per month in SNAP benefits. As of March, the federally established minimum for SNAP benefits is just $23. New Jersey was the first state to raise SNAP benefits for residents. Nearly a half dozen other states are currently working to pass similar measures. Furthermore, New Jersey has created an Office of the Food Security Advocate and named Mark Dinglasan

are hungry lives in your community. New Jersey’s soup kitchens are at the forefront of this crisis, meeting the increasing need with dignity as well as a comprehensive approach to solving a problem impacting our entire nation. Today’s soup kitchens recognize that hunger is complicated. We see that food insecurity is merely a symptom of a greater problem, namely poverty, and we know what works. People come to our dining room first for nourishment, and that’s where they connect with our other programs and services — like case management, education, job assistance, ID services and creative arts — that help people succeed. Often, food is the first step along the path to self-sufficiency, and soup kitchens ensure that everyone has access to the tools they need to improve their quality of life. In reality, this has been the soup kitchen model all along. We have always thought “big” in our response to food insecurity, knowing that the key to solving hunger rests with solving problems like affordable housing, medical and mental healthcare, workforce preparedness and access to education. We welcome people with a “no questions asked” philosophy. And we measure our success not in the number of meals that we serve but by the number of people who no longer need our services.

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its Director. The first person to fill the newly-created role, Dinglasan was appointed in August of 2022 by Governor Phil Murphy. Dinglasan formerly served as Executive Director of CUMAC, one of the largest anti- hunger organizations in Passaic County. But we know there is more work to do. In the same way that these issues have converged to make it tougher for those in our community, so, too, has it impacted our soup kitchens. The costs to provide our programs and services – particularly food – have risen dramatically while the numbers we serve continue to rise. We are all faced with daily decisions to try to make the most of a dollar, while knowing that the need within our communities continues to increase at an alarming rate.

Hunger doesn’t take a summer break. This month, please consider lending your support to your community soup kitchen. Volunteer, run a donation drive or find out how you can lend your voice to the fight against hunger. Perhaps, most importantly, consider a financial donation, so that we can continue to make an impact on those who need us. New Jersey’s soup kitchens are leading the way. We are providing a holistic approach to our fight against hunger, particularly in our ability to offer a one-stop resource hub to those seeking aid. We not only provide a meal, we provide our community with the tools they need to thrive. With your help, we can continue to nourish the body, mind and soul while working to drive out hunger and its underlying causes. Thank you for your support! -- END --

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Serving Our Community for Over 40 Years The Trenton Area Soup Kitchen feeds the hungry and offers programs and services to encourage self-sufficiency and improve quality of life for people in the Greater Trenton Area. We began serving meals 40 years ago in a church basement and have since expanded to deliver more than 8,000 meals each week, six days per week, at our main Escher Street building and 33 community meal sites across the area. Since 1982, we have never turned away anyone who has asked us for a meal. Today, we also provide case management services, adult education programs, job search assistance and creative arts classes, empowering those we serve to thrive, not just survive.

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Our Mission To bring together all available resources for the benefit of the hungry and food insecure on Long Island and, to the best of our ability, provide for the humanitarian needs of our community. Our goals are to improve food security for families, sponsor programs that help families achieve self-sufficiency, and educate the public about the root causes and consequences of hunger on Long Island. Long Island Cares – The Harry Chapin Food Bank has been on a mission to feed Long Island’s food insecure and stamp out the root causes of hunger since our founding by the late Harry Chapin in 1980. To help achieve our goals, we are guided by seven

We provide nutritional food and support services for a network of more than 374 community- based member agencies, including food pantries, soup kitchens, emergency shelters, child care programs, disability organizations, veterans’ services programs and more.

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LONG ISLAND FOOD COUNCIL 5th ANNUAL SUMMER CELEBRATION Tuesday, July 25, 2023 | 5:30 – 8:30 PM Arizona Plaza 60 Crossways Park Drive West Woodbury, NY 11797 Rain Date: Wednesday, July 26, 2023 Registration Required REGISTER NOW!

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Who Are We? CubicAcres is a sustainable vertical farming company focused on delivering Hyper local, Sustainable, fresh, and nutrient dense produce to the Long Island and New York City region. Additionally, our continued R&D for sustainably powered growing technologies, harvesting robotics, and AI based crop management software insure consistent quality and freshness. Our vertical farming systems produce crops without pesticides or fungicides using only non-GMO seeds. We harvest daily for optimal freshness.

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A day in the life of an execUtive chef U sually, I wake up about 4:00 or 5:00 in the morning to go to the bathroom.

Hopefully I get back to sleep before my mind starts going over the day ahead, but that seldom happens. The next two hours or so consist of me texting myself reminders for the day’s events, checking the upcoming staff schedule and making sure I have everyone in place. If I am lucky, I can fall back asleep just in time for our three dogs to let us know it’s time to go out. Once my wife and I have finished laying out three bowls of dog food and an additional three of water, I start to get ready for the gym. 3 years ago, I never would have thought that I could drop 100 pounds and leave my lifelong food addiction in the dust just with healthy eating and just a little weight training. Not only has the gym allowed me to regain my health, but it is also the only time I feel that is my own. Although I do often share it with my twin sons, it grants me a rare opportunity to not have to think about work for an hour and a half. Once the workout is over, I race home to shower and get ready for work. I am thankful that I have been able to work with my wife every day for the past 5 years. We spent the first two decades of our marriage on opposite schedules;

it was a big change indeed, but a welcome one, nonetheless. Driving to work consists of me sending emails, taking phone calls, and texting vendors (sometimes all the above) while my wife drives. Pulling into the parking lot is always a nerve-wracking experience, mostly because you never know what you will find. Did the dumpster get picked up? Did the delivery guys bring the correct orders? Is anyone calling out sick? Has a Rabbi set my equipment on fire during

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the Kosher inspection (This happened)? Being the chef in a large-scale kitchen is like being the dad of a large family. Kitchen work usually consists of long days and most people are there at least 6 days a week. As you would expect, we tend to spend more time with our work family than our immediate family, and just like the dad, everyone looks to the chef for guidance and instruction. Makes sense, right? Making an employee feel good about themselves and the job that they do is my number one most important job on any given day. I personally visit each employee to question them on their workload, make sure they understand their task, and discuss anything else they might like to share with me, be it good or bad. Every employee knows that everyone else gets this treatment, so no one thinks that I’m playing favorites or trying to get something out of someone. The idea that I care about them makes them care about me, and they find it important to excel at their tasks as a result. We speak about the family in many ways in the kitchen. The food that we cook and feed to the staff at mealtimes is called a family meal, and it’s not uncommon for me or another person of leadership in the kitchen to ask a cook to prepare something for it on a given day. Organization and control of inventory would be the next most important part of my day. Running a large-scale culinary operation requires us to forecast what people will eat, and this requires copious and tedious record keeping. Once I see that we are stocked and prepared for the day’s events and

those for coming days ahead, I might get a chance to cook something. I have had many culinary experiences in my long career and each one is different in many ways. The shared crux of every job is always leadership and a strong understanding of the medium. Being a chef is a very rewarding career, but it takes deep dedication. It is a lifestyle that must flow in the opposite way to most of society; when most are dining, dancing, and attending social occasions, we are on the other side of the proverbial curtain making sure they can enjoy that experience. I have been in this industry for over 30 years, and to this day family and friends still ask me what my plans are for the weekends or holidays. I am sure you can guess what answer I give them every time.

Chef Chirs Palmer is on the move. Read more about him, his posd cast, and movement in the industry in the next edition of Hospitality News magazine. Chris’s career has always been exciting and challenging, and now has just become even more exciting.

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If You Own A Restaurant, Does It Make Sense To Sell To A Private Equity Firm

Selling a restaurant to a private equity firm can be a viable option depending on the specific circumstances. Here are a few factors to consider: 1. Growth Potential : If your restaurant has strong growth potential but requires additional capital and expertise to expand, a private equity firm can provide the necessary resources and strategic guidance to fuel growth. 2. Operational Improvement : Private equity firms often

have experience in optimizing operations, enhancing efficiency, and implementing best practices. They can bring in their industry expertise and management know-how to improve your restaurant’s performance. 3. Brand Expansion : Private equity firms may have the network and resources to support brand expansion efforts. If you have plans to open additional locations or explore new markets, their financial backing and connections can help accelerate these expansion initiatives. 4. Exit Strategy : If you’re considering an exit strategy and want to monetize your investment in the restaurant, selling to a private equity firm can provide a structured and organized exit process. However, it’s essential to carefully evaluate the terms of the deal, including the potential impact on the restaurant’s culture, values, and management. Consider the degree of control the private equity firm may seek and ensure that their vision aligns with the long-term goals and values of your restaurant. Engaging legal and financial advisors can help you make an informed decision and negotiate favorable terms.

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Have There Been Successes When Restaurants Sold To Private Equity Firms

Yes, there have been numerous successful instances where restaurants have sold to private equity firms. Private equity firms can bring valuable resources, expertise, and strategic guidance that can contribute to the success and growth of the restaurant. Some examples of successful restaurant acquisitions by private equity firms include: Shake Shack : The popular burger chain, Shake Shack, sold a minority stake to private equity firm Leonard Green & Partners in 2012. This partnership provided the financial backing and expertise needed to fuel expansion and scale the brand, leading to its successful IPO in 2015. P.F. Chang’s : Private equity firm Centerbridge Partners acquired P.F. Chang’s China Bistro in 2012. Under their ownership, the restaurant chain experienced significant growth and expansion both domestically and internationally. Panera Bread : Private equity firm JAB Holding Company acquired Panera Bread in 2017. The partnership

helped Panera Bread accelerate its digital and delivery capabilities, resulting in increased sales and market presence. MOD Pizza : Private equity firm PWP Growth Equity invested in MOD Pizza in 2015. With their support, MOD Pizza expanded rapidly and became one of the fastest-growing fast-casual pizza chains in the United States. These are just a few examples highlighting successful partnerships between restaurants and private equity firms. However, it’s important to note that each case is unique, and the success of such acquisitions depends on various factors, including the specific goals, strategies, and capabilities of the private equity firm and the restaurant’s management team. Thorough due diligence, careful negotiation, and finding the right partner are crucial steps to maximize the potential for success in such transactions.

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The Leadership group of the AHF-NY traditionally meets for dinner the night before the annual symposium in Flushing Queens at a favorite Chinese restaurant. This has become a true tradition

L to R, Keith, Eddie, Frank, and Steve pose and wish Keith a happy retirement

Speaches made by the AHFNY and AHF National members proved informative and entertaining

Martin Daniels interviews exhibitor of Pecinka Ferri, a long time supporter of the AHF

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ADA VALLEY one of many exhibitors offering tasty samples to attendees

Iconic Mimi Wang poses with attendees during the annual symposium

Diane Rossie and Kim Bunn-Minsly of PRO-TEK talk with members of the AHF about their services

Attendees take a moment to pose for pictures to memorialize the event

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May 17,2023

Food Safety Confidence Outpaces What People Really Know in the Kitchen Only Half of Consumers Know the Correct Internal Temperature for Chicken

Washington D.C. – Research twice, cook once, when considering your next homecooked meal according to new National Restaurant Association data showing a large gap between consumer trust in food safety training and their actual knowledge of best practices. The national online survey of 1,010 adults this month assessed practices and perceptions of safe food handling in the home and in restaurants. When it comes to restaurant dining, 94% of consumers have confidence that the food prepared is safe, and 98% say all employees in a restaurant should be properly trained in food safety. This confidence carries over to take-out, with another 93% saying they are very (41%) or somewhat confident (52%) that the

food is safe to eat. \“Food safety is paramount to the success of a restaurant, so it’s no surprise that consumers are confident that restaurants are properly training staff,” said Patrick Guzzle, VP of Food Science and Industry with the National Restaurant Association. “Foodservice workers are required to know tremendous amounts of information because, at the end of the day, they want to ensure the safety of their customers. For people at home, we hope this survey opens their eyes to important food safety practices.” When asked about cooking at home, only 14% of consumers feel confident they know recommended practices for the safe handling and preparation of food. For example, while 78% of adults

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say they are very familiar with raw meat preparation, only 53% know the proper internal temperature for cooked chicken is 165 degrees falling to 32% for Gen Z adults. Serving undercooked chicken can cause severe food poisoning or even death, according to the Center for Disease Control and Prevention. “Restaurant chefs have checklists and kitchen managers help them ensure their kitchens are meeting food safety standards,” says Larry Lynch, SVP of Health, Safety & Regulatory Services with the National Restaurant Association. “Home cooks aren’t often reminded how important the basic steps of cleaning and cooking properly are to serving safe meals.” Some Generations Know More Than Others The data shows most (70%) people

are confident they are familiar with the recommended food safety practices restaurants are required to follow. Millennials are the most confident that they are familiar with the practices (76%), while Boomers are the least confident (66%).When it comes to allergens, nearly two-thirds of people (63%) say they are familiar with allergen considerations. Boomers have the lowest level of familiarity (54%) while millennials (72%) and Gen Z adults have the highest (71%). Despite familiarity with allergen considerations, 86% of respondents feel peanut butter and jelly sandwiches are safe for children’s menus at restaurants. Yet few restaurants offer peanut butter and jelly sandwiches on kid’s menus because of allergen requirements.

Welcome to the International Food and Beverage Technology Association The IFBTA is the place to network with your peers and leverage ideas to take your business and professional development to the next level. Whether you are an operator, supplier, consultant, member of the press, association representative, educator, or student, the IFBTA is the place where every voice counts and everyone has a seat at the table.



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Session Wraps Without Wage Theft Bill Passage! After weeks and weeks of hard work, we are pleased to report that the dangerous wage theft bills that were being discussed in the state legislature did not pass before the end of the legislative session. Thanks in large part to YOUR participation in our grassroots campaign and the resolute efforts of our government affairs team we were able to ensure these dangerous bills did not pass. These proposals would’ve wreaked havoc on our industry and set a dangerous precedent when it came to any future wage disputes. If passed, our members would have faced potential personal liens put on them and their businesses, making it impossible to operate

even if the wage theft claim was completely frivolous. The NYS Restaurant Association understood the ramifications these bills would have and that’s why ensuring they did not pass became our number one priority for the end of the legislative year. A full wrap-up of the 2023 legislative session will come next week so please keep an eye out for it. As always, if you have questions please contact our Government Affairs Director Kevin Dugan at

NYSRA Compliance Hotline 833.682.6411

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Marcone Enters Commercial Kitchen Parts Distribution

The commercial foodservice equipment parts landscape is adding another player in the form of Marcone. Marcone teamThe North American distributor

includes working with QualServ. “We are excited to have EJ on our team,” Llewellyn adds. “He brings an extensive knowledge of the industry’s value chain including the needs of manufacturers,

of home appliance, HVAC and plumbing repair parts and equipment, has added commercial kitchen equipment parts to its portfolio. To lead Marcone’s efforts in this area, the company tapped two foodservice equipment industry veterans: Keri Llewellyn will serve as president and EJ Morrow as chief commercial officer of the newly created Marcone Commercial Kitchen Group. Llewellyn most recently served as group vice president and

dealers, service agents, and most importantly, the end users.” Marcone has chosen to enter commercial kitchen parts distribution during a pretty dynamic time as the foodservice industry continues to deal with ongoing challenges in the form of supply chain issues, inflation, labor shortages and more. Further adding to the challenging dynamic is the fact that commercial kitchen parts distribution features a handful of very established players, such as Parts Town. While acknowledging these market conditions, Llewellyn remains enthusiastic about Marcone’s latest endeavor. “For Marcone, this is something the company has researched well and it’s a

chief commercial officer for Welbilt, a multiline foodservice equipment manufacturer that was acquired by Ali Group earlier this year. Her background also includes working with TriMark USA, a Massachusetts-based foodservice equipment and supplies dealer with offices throughout the country. While at TriMark, Llewellyn held a variety of senior leadership roles, including vice president of operations for the dealer’s Orange County, Calif., segment. Morrow’s background includes working in leadership roles with a variety of foodservice equipment manufacturers, such as Lancer, Standex Cooking Solutions Group and Unified Brands. His foodservice equipment industry background also

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vertical integration they have wanted to bring on for some time,” she says. “There is a want in the market for diversification in commercial kitchen parts distribution. There was plenty of research on the part of Marcone as to whether there would be interest in and willingness to partner with the company and the answer was a resounding yes. There’s room in this market for multiple players.” While commercial kitchen equipment may be a new vertical segment for Marcone, the company is not exactly starting from scratch. Headquartered in St. Louis, Marcone operates 113 facilities, has approximately 2,000 employees, and serves more than 60,000 professional customers, per a company release. The Marcone Commercial Kitchen Group will leverage the company’s existing sizeable infrastructure, which includes 14 distribution centers and its e-commerce platform, per Llewellyn. “We want to parlay the company’s previous success in other segments into success in commercial kitchen parts distribution,” she says. Llewellyn also acknowledges there is work to be done as Marcone gets up and running in this segment. “Certainly, there are relationships to be built in the service segment,” she says. “Those relationships are what’s going to make this successful.” She reports to Avichal Jain, who serves as Marcone’s chief operating officer and points to his “strong relationships on the commercial side” playing an important role in the development of Commercial Kitchen Group. Llewellyn’s own experience should blend nicely with Jain’s. “By having such a strong knowledge about how the channel operates from servicers to dealers to chain restaurants, I understand what they need in terms of service, follow up and more. So, knowing how the channels operate and integrate will be critical in growing this business,” she says. In terms of its product offering, the Marcone

Commercial Kitchen Group will focus on distributing OEM (original equipment manufacturer) parts. “We are an OEM player on the residential side and want to stay in that lane in the commercial kitchen equipment side,” Llewellyn says. “We want to partner with manufacturers by seeing what gaps they have and where we can bridge them. And we are excited to work with the service network, too. These are entrepreneurial companies. Family businesses. Thriving businesses. They are looking for options for parts fulfillment, timely communication, partnership and next level ways to grow their businesses. We want to be a strong partner for them.”

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2023 STARCHEFS ATLANTA RISING STARS AWARDS Atlanta, you’re booming. Let’s take a look at the evidence. You’ve had massive population growth and serious investment from major industries. With 65,000 new residents in 2022, bars and restaurants are opening up from Grant Park to Buckhead. Handling that increase in volume is no small feat. But Atlanta is ready for it, and ready to evolve its culinary scene to more accurately reflect the culture and people of the city.Pop-ups have been a part of the landscape in Atlanta for quite some time, but with climbing rent and changing state and city ordinances, we found an even stronger network of pop-up businesses. Through a Discord channel, chefs across the city are supporting each other and sharing resources. It’s not easy to start a pop-up, much less a brick-and-mortar, but people here have figured out that there is strength in numbers, especially amongst chefs of color, whose efforts within the city’s kitchens and bars have not always been recognized. A rising tide floats all ships, and with the growth in population and commerce, that tide is coming in fast. Investment in Georgia’s agriculture, from both the State House and small businesses, is also at an all-time high. And how could we not mention the bar scene? Put plain and simple, this city is ready to go out and party, and that’s creating opportunities for a wide range of bars. From technique-driven cocktail bars, to industry-friendly dives, to well-resourced restaurant bars, the people behind the stick are fired up and flexing their creativity. There’s something happening in Atlanta. This is a city where art, food, beverages, and culture are meeting each other head-on, with no signs of slowing down. So please, keep booming Atlanta: keep innovating, growing, and celebrating the diversity that makes you special.

We are pleased to announce the promotion of Tennile Boyd as General Manager for Hilton Garden Inn Times Square Central and the Courtyard 5th Avenue Hotel. Tennile began her career at Highgate in 2013 as Director of Guest Experience at the Hilton Garden Inn where she spent the next four years until she was promoted to Director of Operations. In 2017, she was then transferred to the Lexington Hotel as Director of Front Office. There, she assisted in transforming the property to one of DiamondRock’s best performing assets and substantially improving guest experience scores.

She was promoted to a Hotel Manager at HGI42 in 2019 and was the driving force behind the re-opening of the property post-pandemic. In the same year, Tennile became the recipient of the prestigious Marriott Edge Award for Front of House Leader of Distinctive Premium Brands. Please join us in congratulating Tennile at




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We are excited to announce the appointment of David Salcfas as General Manager of the Hard Rock Hotel New York. With an illustrious hospitality career that spans nearly four decades, Salcfas brings extraordinary vision expertise to this position, as he leads the 446-key Midtown Manhattan star towards new heights of distinction.


Salcfas joins Hard Rock Hotel New York after an extensive, distinguished tenure with Marriott International where he made tremendous impact as an Executive Committee member across a portfolio of 16 hotels and five brands. His journey spanned an astounding 23 positions through Sales, Catering, Events, Marketing, and Operations across the Eastern region. Highlights included Hotel Manager postings for the Ritz-Carlton New York, Central Park, and the New York Marriott Marquis. Throughout his career, Salcfas, an ardent advocate for community and culture, has dedicated himself to enriching the local sphere. At the core of these efforts is programming that captivates New Yorkers and visitors alike, and unique partnerships and experiences that unite around significant causes. Jon Lucas, Chief Operating Officer for Hard Rock International expressed, “We look forward to seeing David further the invaluable contributions made by the Hotel in their first year of opening and strengthening our profound commitment to create a positive impact in the communities where we do business. “I’ve always had deep business connections where I’ve served, and I look forward to uplifting and investing in the vibrant ecosystem to which we belong,” Salcfas enthusiastically shared. As a devoted music fan, Salcfas appreciates how music is seamlessly woven into the fabric of Hard Rock Hotel New York. “I’ve been a lifelong fan of the Hard Rock brand, and I look forward to delivering bespoke experiences and engaging service for our guests,” said Salcfas, who is keen to build on the growing reputation of the iconic entertainment brand in New York City. Beyond his professional endeavors, Salcfas delights in spending quality time with his family of six, be it island getaways or leisurely bike rides through the park. View David Salcfas’s LinkedIn Profile Hard Rock Hotel New York David Salcfas is a graduate of Johnson & Wales in Providence, Rhode Island - United States

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The City of New York under its OneNYC sustainability initiative is has pledged a commitment to divert waste towards its Zero Waste Plan 2030. New York City Businesses generate approximately 4 million tons of trash per year. Only about 25% of that is currently recycled. A hotel can generate as much as three tons of waste per day. Depending on operations and facilities, 50% – 80% that waste can be recycled saving money and resources. We also send 1.5 million tons of food waste to landfill every year producing methane emissions which is a greenhouse gas 25 times more potent than carbon dioxide. Removing organic material from landfills not only benefits the atmosphere, it also presents an opportunity to harness its positive value as a potential clean energy source. Separated correctly, generated NYC recyclables are diligently collected, transported and processed by the private city waste hauling industry. Materials are separated by type and grade and shipped to manufacturers closing the loop on our recycling efforts. Properties of all sizes are required to install and maintain recycling systems in front and back of the house and in all departments. Hotels operating over 150 rooms and F & B outlets of any scale are also required to comply with the new business organics rules and source separate and recycle food waste. DSNY and

DOH inspectors are monitoring compliance and violations are subject to fines. As of August 1, 2016, all NYC businesses have been required to comply with business recycling rules. Establishments are regularly visited and audited by both DSNY and DOH inspectors and subject to violations if programs are not installed correctly or required signage, decals and paperwork are not properly displayed. More information can be found here at DSNY: commercial-recycling-notice-english.pdf Regulations at-a-glance: Recycling must be installed in all areas, departments and outlets. Organics separation must be installed and removed by reputable hauler from all properties over 150 rooms. Trash storage areas must be set up according to code and required signage and decals displayed at all times. All staff must be trained and aware of all regulations pertaining to their duties and waste they generate or transport.

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Media Contacts CURICH|WEISS


WISTERIA AT NEMACOLIN TO LAUNCH AND BECOME ONE OF NATION’S LARGEST RESORT ASSOCIATE COMMUNITIES New Associate Neighborhood To Feature Housing, Dining, a Rec Center and The Market, a Full-

Farmington, Pennsylvania (April 13, 2023) – On May 20, Nemacolin will debut Wisteria, one of the nation’s largest residential communities for resort associates to live on the property. As part of the neighborhood, the resort will open The Market, the first full-service grocery store in the area, The Pub, a Rec Center and new housing.

“We remain committed to our Nemacolin family and as the property continues to grow and expand, it is crucial that our associates have better and easier access to quality resources and an inviting community to call home,” says Owner & CEO Maggie Hardy. “The Market at Wisteria is

Developed in partnership with 84 Lumber and Martik Brothers, Inc., the Wisteria community will feature 33 new patio homes, each with two bedrooms and two bathrooms. When

just the tip of the iceberg in terms of the greater Wisteria launch. Nemacolin has developed a fully operational neighborhood that can serve as a home base and community for our associates with greater housing options, a state-of-the-art rec center, and casual eats from The Pub. The Market at Wisteria will provide considerable fresh food

combined with Nemacolin’s pre-existing options of private apartments, split apartments, and co- living apartments, the resort features housing for approximately 300 associates. All full-time associates will be eligible to live in Wisteria and have access to exclusive amenities and complimentary transportation to and from work.

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