ARE ROBOTS STEALING JOBS? Story on page 11
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FROM THE PUBLISHER As we are on the last leg of the first quarter of 2023, we are able to see some light at the end of the tunnel. Although lingering signs of the pandemic, we are pretty much past it. THE DECISIONS WE MAKE NOW, WILL DICTATE THE FUTURE The pandemic left us somewhat scared, no one can deny that, and how we address them will determine how quickly or slowly we totally recover How we handle rebuilding staff, how we treat our staff as retention is one of the key components of success, and lastly how we market our products and service, all will impact our future success in the businesses we run. HOSPITALITY NEWS will feature articles referencing some of the best practices for success, for whichever segment of the vast hospitality and foodservice market you are in. As always, we look forward to hearing from our readers, as to what they would like to see in our publication and Eddie Daniels Publisher
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JEANINE BANKS EXEC. VP LLOYDS
MARILYN SHERMAN KEYNOTE SPEAKER
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BETH TORIN RD, MA, FOUNDER OF “BETTER CALL
OWEN MOORE V.P, NYU UNIVERSITY NEXT EDITION
SHFM MEMBERS ONLY
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Check out our full list of Award Winners below or visit www.starchefs.com/risingstars for more information.
Editor-in-Chief Eliud Custodio 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 Jeanine Banks Michael Warren Polansky
Aaron Weiss Jay Pattnger Account Executives Martin Daniels Carol Terracciano Vicki Eisenpresser Graphics Director Ariel Coello Social Media Manager Isabella Thompson Editing and Proofing Sara Schreiber Scullin Lauren Swantko
New York is our hometown—and after a tough few years, it’s starting to feel like the city we once knew and loved. In a city that’s constantly pushing the envelope, we are happy to see our friends and neighbors rise up and remember why they do what they do. RISING STARS RESTAURANT WEEK To celebrate the Award winners, StarChefs is excited to host our Rising Stars Restaurant Week from Wednesday, March 1 through Wednesday, March 15. For two weeks only, experience the signature dishes, desserts, pastries, drinks, and pairings that wowed the StarChefs editorial team. With $100 restaurant gift cards up for grabs, you don’t want to miss your chance to win! Order any of the featured dishes or drinks and share an Instagram story or post to enter. You must tag @StarChefs and #StarChefsRisingStars to be considered.
HOSPITALITY NEWS Created by Media Magic, Inc. 245 Newtown Rd, Plainview NY 11378 hospitalitynewny.com (833) 500-6397
SHARON ELIATAMBY, A HOSPITALITY GURU Sharon Eliatamby is a seasoned professional with over 25 years of well-developed knowledge and experience in the hospitality industry. Sharon is a graduate of Johnson and Wales University and is currently working at the World Bank Group (WBG) as the Senior Project Manager overseeing the Food and Catering services as well as the conference center at the World Bank office in Paris.
Before joining WBG, Sharon was the Director of Food and Beverage at the Ronald Reagan International Trade Center. As a dynamic motivator and proven role model, Sharon currently is the President of Society for Hospitality and Foodservice Management (SHFM). She served as Chair on the advisory council for the International Food Manufacturers Association (IFMA) and more specifically on their Business and Industry (B&I) for Food Services. Sharon is also on the SHFM board and a committee member for Diversity & Inclusion Council as well as the local chapter planning committee in Washington, D.C..
SHARON ELIATAMBY SENIOR PROJECT MANAGER WORLD BANK GROUP
International Women’s Day for this inaugural event! March 8, 2023 Women In Hospitality Logo | 8:30 a.m. – 5:00 p.m. HK Hall (605 W 48th St, New York, NY 10036) Member: $99.00 | Non-Member: $149.00 Registration includes breakfast, lunch, and happy hour. We’ll explore the experiences of women in our industry, while offering tools for success and opportunities to make valuable connections. Attendees can expect authentic conversations, empowering education, and meaningful discussion – along with cocktails and networking to end the day.
REGISTER NOW
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After months of preparation, the NAFEM Conference has come and gone in a flash. For BSI and the foodservice industry as a whole, the event was an overwhelming success. After four years of separation, NAFEM not only served as an opportunity to see the latest innovations in foodservice equipment, but it provided a joyful reunion for many industry professionals who had not seen each other since 2019. Many thanks to the NAFEM staff for putting on a fantastic conference and the myriad of visitors who stopped by the BSI booth to discover the latest in serving line, custom fabrication, and food guard innovations.
ABOUT BSI, LLC Headquartered in Denver, Colorado, BSI, LLC has achieved its market leader status by employing uncompromising standards in engineering, design, and fabrication to produce the highest quality food guards and custom servery solutions. The company has differentiated itself by developing trailblazing food shield ingenuity that has become the industry standard in quality and function. Coupled with custom serving line fabrication that features elite finishes and imaginative materials, BSI, and the entire Food Service Holdings family of companies, are well positioned to be leaders in the foodservice industry for years to come.
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STEPHANIE GILBERT JOINS THE NAFEM BOARD OF DIRECTORS Stephanie Luros-Gilbert, CFSP NAFEM Board Member Stephanie Luros-Gilbert, CFSP is executive vice president, corporate growth strategy for BSI LLC and Food Service Holdings, a Denver, CO-based manufacturer of food shields and custom fabricated solutions. With 20+ years of Industry leadership, she has worked across a multitude of industry segments, including operations, foodservice technology and E&S manufacturing. Before joining BSI in her current role overseeing sales, marketing and new product development across its portfolio encompassing BSI, English Manufacturing & Colorado Custom Stone, she served in national sales management and consultant services roles for Kitchens-To-Go and Hobart/ITW FEG. Her NAFEM engagement includes participation in the Young Professionals Council (formerly YEF) and the Annual Meeting & Management Workshop.
ACF NATIONAL CONVENTION New Orleans Convention Center July 17-19, 2023
ACF NATIONAL CONVENTION NEW ORLEANS CONV CENTER JULY 17-19, 2023
ARE ROBOTS STEALING JOBS? By Linchi Kwock PH.D Forget about the old days of “people serving people.” More restaurants and hotels are now using robotic cooks, delivery robots, self-serving kiosks, Chatbots, and other AI-empowered machines in service operations. Some businesses must rely on machines to address the labor shortage issue. Others count on ma- chines to deliver faster and more consistent service. Moreover, many consumers have become used to automatic self-services during the pandemic. It is not surprising to see robots taking over more service jobs. What is the latest robotic “thing” that deems to take over even more human jobs? That is ChatGPT (Chat Generative Pre-trained Transformer), the popular chatbot from OpenAI. Launched in November 2022, ChatGPT is designed to answer user requests with AI-generated arti- ChatGPT could also threaten white-collar jobs. The development of ChatGPT and related AI can be a threat to more than just front-line labor. Tech jobs (e.g., coders, data analysts, programmers, and software engineers), media jobs (e.g., content cre- ation, technical writing, and journalism), and legal industry jobs (e.g., paralegals and legal assistants) are particularly at risk (Mok & Zinkula, 2023). Is ChatGPT good enough to steal our jobs? I did a test earlier by asking ChatGPT this question: Are robots stealing jobs? ChatGPT gave me the following answer: Robots and automation can certainly displace some jobs and change the nature of work in many industries. As technology continues to advance, it is likely that we will see an increase in automation in various fields, which could result in some human jobs becoming unnecessary or obsolete. However, it is important to note that automation can also create new jobs, improve productivity, and increase efficiency in many industries. For example, automation can be used to perform repetitive, mundane tasks, freeing up work- ers to focus on more complex and creative tasks. Additionally, automation can lead to the development of new industries and job opportunities, such as those related to the design, pro- gramming, and maintenance of robots and other automated systems. continued on page 37 cles, essays, jokes, and even poetry. By January 2023, ChatGPT was already set to reach 100 mil- lion monthly active users (Hu, 2023). On average, about 13 million unique visitors used ChatGPT every day in January. As a reference, it took nine months for TikTok and 2.5 years for Instagram to reach 100 million users.
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• Hoshizaki America, Inc. • Instawork • ISS Guckenheimer • Jackson Warewashing Systems • Keurig Dr Pepper • Kitchens To Go by Mobile Modular • Lavazza North America, Inc. • MEIKO USA, Inc. • National Food Group • Panasonic • Peet’s Coffee • PepsiCo Foodservice • PLATE Magazine • Qwick • RC Fine Foods • Segafredo Zanetti • Snapchef • Sodexo • TCMA for Ronald Reagan Building and International Trade Center • Total Food Service Magazine
S P O N S O R S
• 365 Retail Markets • Ali Group • Alto-Shaam • Aramark • Beyond Meat • BSI • Butter Buds • The Coca-Cola Company • Compass Group • David Rio Chai & Tea • Ecolab
• Elior North America • elite|studio e • Emerald Brand • Follett Products, LLC
• Food Management Magazine • FoodService Director Magazine • Foodservice Equipment & Supplies Magazine • Foodservice Equipment Reports Magazine • GravyWork • Hobart - Traulsen
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April 2-4, 2023 Boston Convention & Exhibition Center Boston, MA
SHOW HIGHLIGHTS: • 300+ Exhibitors • New Products/Services • Keynotes • Sampling Pavilions • 12+ Education Sessions • Live Culinary Demos CLICK HERE FOR MORE INFORMATION Find new ways to entice diners and boost your bottom line with the latest technology, education, and supplies
Visit our Booth at the Show! We would personally like to invite you to attend the 2023 New England Food Show. Use our Promo Code below when registering online to receive a Free Registration!
MRA23
WHO SHOULD ATTEND? Anyone involved in the running of restaurants and foodservice establishments such as but not limited to: • Restaurant Owners • General Managers • Executive Chefs • Bar Managers • Purchasing Managers • Caterers/Event Planners • F&B Directors • Executive Management
In partnership with:
To register and for full details, visit www.NewEnglandFoodShow.com https://www.newenglandfoodshow.com
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508-399.2100
Booth 430
Booth 120
Booth 113
ALSO, VISIT US AT OUR INNOVATIONS EXPO IN PASADENA CA IN PASADENA
Booth 763
Booth 125
Nationally Recognized School Breakfast Program Utilizes Cambro Ultimate Sheet Pan Racks BYCAMBRO MANUFACTURINGON MARCH 9, 2023
If your operation relies on metal sheet pan racks, you’ve experienced rails and castors falling off, squeaky wheels and loud noises reverberating on the walls while you move them around. When Caitlin A. Lazarski, Director of School Nutrition at Newburgh Enlarged City School District, had the opportunity to apply for equipment grants, she requested Cambro’s Ultimate Sheet Pan Racks because “we knew ours were falling apart and they weren’t gonna hold up.” Located in Hudson Valley, New York, NECSD offers a school breakfast program, after school supper, summer feeding and more. “We have a huge breakfast in the classroom program that we’re super proud of and we do a lot with breakfast and different initiatives to make sure that our kids are well fed during the school day and while they’re with us,” said Lazarski.
After purchasing 40 Ultimate Sheet Pan Racks for her district’s 14 schools, Lazarski says her staff “were
“She’s said, ‘They’re excellent, we’re not having any problems with them. They’ve been the best carts that we’ve purchased so far’,” said Lazarski. After hearing her colleague’s review and having had positive experiences with Cambro in the past, she went ahead with her purchase without any regrets.
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BOOTH 2107
Cambro Manufacturing is thrilled to offer you the chance to win $5,000 in Cambro Products to elevate your business. And that’s not all - five runners-up will also have the chance to win a complete set of our brand new Camsquares FreshPro food storage system, the perfect solution for keeping your ingredients fresh and organized. To enter, fill out the form below or visit the Cambro booth at the Pizza Expo. Don’t miss out on this incredible opportunity to take your pizza shop to the next level with Cambro’s top-of-the-line equipment. Good luck, and happy pizza-making!
Win $5,000 in Cambro Catering Products! Complete the form to be entered to win $5K in Cambro products. Visit Cambro at Catersource: Mar 29-30 at Booth 2107!
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We’re Your All-in-One Solution for Foodservice Equipment and Supply Distribution, and Commercial Kitchen Design and Installation Singer | Kittredge provides the best solutions for your business, guiding you through the entire process of creating or updating your kitchen. We are the largest food service equipment and supply dealer in New England with teams based in Massachusetts, New Hampshire, Vermont, and Western NY. Our integrated approach to design, distribution, logistics, and service ensures constant customer support from concept through delivery, and beyond.
Sherman’s Steps to the Front-Row
HOW KEYNOTING FOR HOSPITALITY PROFESSIONALS MADE MY CAREER AND WHAT YOU CAN LEARN AND APPLY TO YOURS
By Marilyn Sherman, CSP, CPAE My longevity in speaking in the hospitality industry came almost by accident – literally! In 2005, I had already been speaking professionally for 13 years and a consultant at the time suggested I go through an association directory and start making calls to solicit speaking engagements. One of those associations was the Women’s Foodservice Forum. I was directed to fill out a call for proposal on their website and they hired me for two breakout sessions at their annual leadership conference. This would be one of my first introductions to the hospitality/foodservice industry. A week before the conference, a fellow speaker posted a message that her son had an accident and she needed to be with him, and unfortunately had to cancel her appearance at WFF. After checking in with her, I
decided to reach out to the meeting planner and offer to cover for her, since I was already going to be there. The meeting planner was elated that I reached out and asked me; “What else do you have to speak on besides Whose Comfort Zone Are You In?” which was the topic I was known for at that time. I gave her an outline of my new concept around living and leading from the front-row, based on my newest book “Why Settle for the balcony? How to get a Front-Row Seat in Life.” Shortly after receiving my outline, she hired me to take over one of the spots of my colleague. The result was literally life changing. I immediately fell in love. Finally, I found an industry that got my sense of humor and at the same time was thirsty for motivation and inspiration in their hospitality and foodservice roles. My friends speaking slot was the day before mine. So, too stepped in and did my program much to the surprise of some of the people expecting another speaker. They loved it! In fact, I was told later that my session was the buzz of the conference that night. As a result, when it came to my scheduled appearance the next day, it was standing room only! The room had been set for 400 people, and because of the word of mouth the night before, there were about 600 people who showed up! It was at this event that I connected with amazing, dedicated, and motivated leaders in this wonderful industry. I collected business cards and immediately followed up with personalized notes and surprised some folks by sending them copies of my books. And, as a result, I was invited to speak at SFM, HFM (remember when they were separate?) NACUFS, and a host of food distributors, manufacturers, and restaurants. Not only did these speaking opportunities help me build my business exponentially, but I met extraordinary people who to this day, I’ve stayed in touch with. In fact, when my husband (my beloved Frenchie) was diagnosed with cancer two years ago, he was inundated with cards and gifts. This outreach of love and support came mostly from hospitality and foodservice pros. No less than 5 past chairs of WFF send personalized cards to him. I will be forever grateful for the opportunities that have come and will continue
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to come from what started out as an accident and is now a big part of my business. Three things you can apply to your career:
1. Be of service. I didn’t know my friend was going to have to cancel her appearance at this conference. I immediately thought that at the last minute, the meeting planner had to be scrambling. It’s stressful enough running a conference, but last-minute cancellations from a speaker adds compounded pressure to an already stressful situation. I offered to cover for that speaker, and it was one less thing she needed to worry about. 2. Hit it out of the park! Yes. Do your job so well that people talk about you. Word of mouth advertising is the best referral source around. Think about what you can do extra special to make your product or service buzz worthy. It will pay off in dividends in ways you can’t imagine. 3. Show your gratitude. Think of the last time you received a hand-written thank you card or special gift. I bet it felt good. I sincerely was so grateful to have had such a great time and I wanted to express that gratitude with hand-written notes and gifts. I wanted to convey my gratitude for the collective hug-like feeling I had as they welcomed me into their conference, industry, and lives. By the way, I wasn’t selling anything when I reached out in gratitude. But, it turned into deeper relationships and spin-off speaking opportunities. I’m still reaping the rewards from that event. After that first year of speaking for WFF, they invited me back for the next 12 years. That forced me to develop more material relevant to hospitality and foodservice. I even did a 12-city tour with them when they took their leadership conference on the road. I’m super psyched to return for their 2023 Leadership Development conference. It will be like visiting old friends. What was the turning point in your career in hospitality? Was there a defining moment for you when you discovered you were in the right industry? I’d love to hear about it. Shoot me an email at marilyn@marilynsherman.com. Marilyn Sherman is a Hall of Fame Business speaker who inspires audiences of all industries to improve morale, productivity and reduce stress through inspiring, content-filled programs. However, her favorite industry is Hospitality and Foodservice! For free access to her Front-Row Friday video series, go to www.MarilynSherman.com.
Food and Beverage Association of America invites you to join us at St.Cloud Rooftop at the Knickerbocker Hotel March 27, 2023 6:30 pm to 9:30 pm
2023 CFESA SPRING SCHOLARSHIP OPPORTUNITIES
hospitality news / March P 26 Technicians are a vital part of our industry – they keep kitchens up and running. However, entire teams are supporting them in the background that are so important, too! The committee has decided to give one scholarship per term to a support staff member to give them the resources to further develop their careers. *We are offering two $2500 Service Heroes Scholarships for technicians (with the $1500 AllPoints sponsored tools bonus) and one $2500 Support Heroes Scholarship for the support staff per term. Thank you, Auston Mealer’s Restaurant Equipment Service, EMR – Electric Motor Repair Company, Davisware, Windy City Equipment, and Roopairs Technologies, Inc., for Sponsoring one of the Service Hero Scholarships!
CELEBRATING 60 YEARS OF SERVICE EXCELLENCE
Scan the QR code to learn more about the history of the Commercial Food Equipment Service Association.
CFESA Annual Conference
SAVE THE DATE October 8-11 2023 San Antonio, Texas
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The RFMA Annual Conference was three days of building partnerships and relationships, hot-topic education sessions, sharing industry knowledge and discovering new resources. Restaurant Facilities don’t run by themselves – it was, as expected, an educational experience for all, and entertaining at the same time.
If you are a service company in the foodservice space, or a manufacturer of foodservice equipment, than you don’t want to miss speaking with Heather Price, as she is as knowledgeable as she is charming, once talking with Heather, you will have a complete understanding of how being part of the CFESA, is a must.
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The Restaurant Facility Management Association is a member organization whose mission is to equip restaurant facility professionals to advance their careers and organizations.
If you made it to the RMFA show, you couldn’t help but see the NEXTECH exhibit and the many veteran people who manned it. NEXTECH is the largest self performing hvac company in the country. maning the exhibit from left to right is
The International Sanitary Supply Association is dedicated to educating the industry on methods and best products to keep our equipment and people as sqeaky clean an technically proficient as possible. For those who had the opportunity to visit the ISSA shows, you must have experienced an array of products and services that will give an education in sanitation that is robust and complete. Keep an eye out for the next ISSA show, it’s one you won’t want to miss. We can thank the ISSA for helping to keep this a cleaner world
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WINDY CITY EQUIPMENT COMPANY is a second gerantion service company that has success written all over it, currently driven by second generation Josh Zolin, who has undesputelly take the compoany to the next level. Josh is currently active with CFESA and other grops to make the industry a better place. Josh also published a book called BLUE IS THE NEW WHITE
If you wanted a unique and interesting story, you will get it at the CCCFACILITIES SOLUTIONS exhibit, as they are two women who have proven that there is a place in the facilities for women want to prove this not a “man world alone.
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If you are looking for alternative water heater solutions, the HUBBELL booth is the place to stop, and speak with veteran water heater expert Sean, and learn why HUBBELL is the best in alternative water heatng
The DECARBONATOR exhibit, manned by ower founder, drew the attention of many as carbon pots and pand need this treatment fo be and look clean and sanitized
A show like this always must be memorialized
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FOR IMMEDIATE RELEASE
Contact: Steve Hedderton 201-587-9100 ext. 207
March 23, 2023
MEDVANTAGE GENERAL MANAGER INDUCTED INTO PRESTIGIOUS CULINARY ASSOCIATION MAYWOOD, N.J. – MedVantage general manager, Michael Atanasio, was inducted into the Joseph Donon Bailliage of the Chaîne des Rôtisseurs culinary association in a ceremony at County College of Morris in Randolph, N.J. on February 21, 2023. Atanasio was inducted into the organization and elevated to the title of Vice Conseiller - Culinaire at the event. His nomination and acceptance into the prestigious organization reflect his more than 40-year career in the food service industry and his dedication to the culinary arts as an adjunct college instructor. Atanasio, of Roxbury, N.J., has a distinguished background in food service, particularly in healthcare. After beginning his career as a chef, he was promoted to management and has held food and nutrition director positions at leading medical centers including Hackensack University Medical Center (Hackensack, N.J.), the Atlantic Health System (Summit, N.J.), Mountainside Hospital (Montclair, N.J.), and St. Joseph’s Regional Medical Center (Paterson, N.J.). Additionally, Atanasio serves on the County College of Morris faculty, where he teaches culinary and business courses. Atanasio holds both Bachelor of Business Administration and Master of Business Administration degrees from Thomas Edison State University and is a Doctorate of Business Administration candidate at Grand Canyon University. With nearly 21,000 members in over 75 countries, the Chaîne des Rôtisseurs is an International Association of Gastronomy that brings together enthusiasts who share the same values of quality, fine dining, the encouragement of the culinary arts, and the pleasures of the table. The distinctive character of the association is to join amateurs and professionals, from around the world, in the appreciation of fine cuisine. The organization’s origin dates back to 1248 when French King Louis IX ordered the establishment of several professional guilds, including the “Ayeurs” or goose roasters. The purpose of these guilds was to improve the technical knowledge of their members. During the reign of Louis XII, the “Ayeurs” guild’s focus was extended to include the preparation of other meats and poultry, including game, and it took the name “Rôtisseurs.” MedVantage is a well-established solutions provider focused on delivering labeling and software products to the healthcare and higher education markets. A Veteran-owned Small Business (VOSB) with more than 30 years of experience, their extensive knowledge allows them to help clients improve efficiency, productivity, and patient safety through tailored solutions that are technology-driven, operationally friendly, and cost-effective. Their products provide targeted labeling that improves information accuracy making it less dependent on human involvement and better supporting critical information needs. MICHAEL ATANASIO GENERAL MANAGER
230 West Passaic Street, Maywood, NJ 07607 201-587-9100 shedderton@medvantage.org www.medvantage.org
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National Restaurant Association Releases 2022 State of the Restaurant
2022 remains year of transition as path to recovery continues; Labor challenges a top concern for operators National Restaurant Association Releases 2022 State of the Restaurant Industry ReportWashington, DC (RestaurantNews.com) Today, the National Restaurant Association released its 2022 State of the Restaurant Industry report, which measures the restaurant industry’s continued recovery and examines the status of current and emerging trends across key categories including technology and off-premises business, operations, workforce, food and menus, and more. Key findings illustrating how the restaurant industry continues its recovery include: The foodservice industry is forecast to reach $898 billion in sales in 2022. The foodservice industry workforce is projected to grow by 400,000 jobs, for total industry employment of 14.9 million by the end of 2022. More than half of restaurant operators said it would be a year or more before businesses conditions return to normal. Food, labor, and occupancy costs are expected to remain elevated, and continue to impact restaurant profit margins in 2022. Ninety-six percent of operators experienced supply delays or shortages of key food or beverage items in 2021 – and these challenges will likely continue in 2022. Fifty-one percent of adults say they aren’t eating at restaurants as often as they would like, which is an increase of six percentage points from before the pandemic. “The restaurant and foodservice industry has adapted and is carrying on with absolute resilience, so we’re optimistic about the path toward recovery in the coming year,” said Marvin Irby, Interim President & CEO of the National Restaurant Association. “We still have work to do to ensure that those operators struggling the most can survive. The Association will continue to champion the necessary government support needed at the federal and local levels to help keep these businesses — cornerstones of our communities — on a path to better days.”
Off-Premises Dining Enhanced by Improved Technology A few years ago, restaurants couldn’t have managed the level of off-premises demand during the pandemic. Technological advances are becoming table stakes for this long-term business channel, with more than eight in 10 operators saying the use of technology in a restaurant provides a competitive advantage, and a good proportion of operators plan to ramp up investments in technology this year. Many operators will devote their resources to online or app ordering, reservations, mobile payment, or delivery management, in addition to back-of-the- house technology. This is validated by a large number of consumers preferring the use of technology where it doesn’t diminish hospitality.
The past year has also continued to drive consumer demand for alcohol to-go and outdoor dining with nearly four in 10 consumers saying the availability of outdoor seating would make them more likely to choose one restaurant over another similar one. Other operational takeaways include: Fifty-four percent of adults say purchasing takeout or delivery food is essential to the way they live, including 72% of millennials and 66% of Gen Z adults. Roughly half of U.S. restaurant operators think the availability of seating on a sidewalk, parking lot, or street will become more common within their segment this year. Seventy percent of Gen Z adults (age 21+) and 62% of
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millennials say the option of including alcohol with a takeout or delivery order would make them more likely to choose one restaurant over another similar restaurant. Help (Still) Wanted Throughout the Restaurant Industry While the restaurant and foodservice industry added back 1.7M jobs during 2021 for an end-of-year total of 14.5M employees, many restaurants remain severely understaffed, and this will continue to constrain industry growth in 2022. Despite some gains, 7 in 10 operators across all major segments say their restaurant currently does not have enough employees to support customer demand and most operators expect their labor challenges to continue through next year. Key figures on the restaurant workforce include: Roughly 50% of restaurant operators in the fullservice, quickservice, and fast-casual segments expect recruiting and retaining employees to be their top challenge in 2022. Between 2023 and 2030, the industry is projected to add an average of 200K jobs each year, with total staffing levels reaching 16.5M by 2030. Seventy-five percent of operators said they plan to devote more resources to recruiting and retaining employees. Streamlined Menus with More Plant-Based Options and Sustainable Packaging Wellness has gained mindshare, with chefs ranking food believed to boost immunity and plant-based sandwiches highly in a list of Top 10 Trends for 2022. Sustainable, quality- and temperature-retaining packaging options also reign in 2022 as operators continue working to provide the best possible off-premises experience for customers. Meanwhile, restaurant menu offerings remain scaled back compared with pre-pandemic levels due to supply delays or shortages of food and beverage items, and elevated food costs. Key data points on food and beverage trends include: Eighty-eight percent of adults (including 94% of millennials) say they would be likely to try ordering an expanded variety of food items for takeout or delivery if the restaurant used packaging that helps the food maintain the same temperature, taste, and quality as when it’s served in the restaurant. Six in 10 fullservice operators say their menu contains fewer offerings now than it did before the pandemic. Fifty-seven percent of adults say they would likely
participate in a meal subscription program if it was offered by one of their favorite restaurants. Eight in 10 millennials and Gen Z adults say they would use this option. “Restaurants and their patrons have found themselves in a ‘new normal.’ Given emergent technology, changing consumer behavior and dining preferences, and the extraordinary challenges of the last two years, the industry is unlikely to ever completely return to its pre-pandemic state,” said Hudson Riehle, senior vice president of the Research and Knowledge Group at the National Restaurant Association. “While recovery speed varies across the industry by segment, the constant innovation and sustained flexibility of restaurant operators are creating a new future for the restaurant industry. There will continue to be ample opportunities for growth in 2022 and beyond.” About the National Restaurant Association Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 1 million restaurant and foodservice outlets and a workforce of 15.6 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We sponsor the industry’s largest trade show (National Restaurant Association Show); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF’s ProStart). For more information, visit Restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.
Contact: Vanessa Sink 202-331-5900
MORE THAN JUST RESTAURANT GREASE REMOVAL VIEW OUR VIDEO
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We’re in the Business of Helping You Pecinka Ferri is a leader in Metro New York’s foodservice equipment solutions. We offer smart food service. Let our knowledge be your asset. Visit our Culinary Center and see your products and procedures come to life. We combine our knowledge with quality equipment to create the solutions you need. We help you find the right product for the right application. The equipment you use should solve the problems you have, not someone else’s.
HOSPITALITY NEWS congratulates Chef Nick for his well deserved promotion to partner, his credentials, knowledge and successes, confirmed he was heading for iconic status in the world of the culinary arts. Pecinka Ferri, a successful marketing firm in New Jersey, knows talent when they see it, and certainly eyes were on Chef Nick for quite a while.
Autosaucer
Chelsea takes Craeve to new heights Enimaiosam duciti cumquam estempelit ium con custioris ipsunt voloritatium sitis dolorit ommo inti restorum nonseque dolupta tectentem ere, sitatas pos im sim cus, utatian ihictur reicienisque dis volupiciet arum que nulparchit occum dolo que nus dis eos mo optat odioris des et parum ditae. La sed qui dis dolescius inciuscil iustiiscipis digendios et as conserio ea cones ma nus sectati nullenecture volorep erferio volupie ndelene et hilitat empediti con consequat velit fugiasperum cuptatis veriasit expelibero dolore pra voluptam, quiducidunt que cus re ne niandio ipis consequ oditem il ipsam la quat anihit imusdae id mincto etus doluptatem es miliquam qui ut eatur aut derum dem destibus que a iniendi doloribus min plibust eicimet estrum eaque nobit et voluptati ut eume nieniaero endam que veles explabo restem fuga. Elloressum est adition pliqui dit la sequis reperspis sequi ut odis voluptatque poria simaxim aionsed quis expernam restiis eatem a vollecti blant quiam laut omnima prem iunt quatur, solorit, iunte nobis simolorio corro mil ipiendae dolorerci veliquis saecess itinum restotatemo volorectur? Menit volorpos sunt velles eosa sitas quibusa evellat urehent quodit que con res aut as aliscil ius essim
apeliquae. Otatiatio magnis dolut amus, exceperum fuga. Ximaion sequatet, suntibus estia quias moluptati omnis quo ma ene as dolorum aut liqui duciendi apic tem inci quiaes solupta tenduntur? Cit invere commos accupitatur accus sum reptur, od ut a velitat emporum qui officimus mostius molore, que nonsed untem et omnist, ABOUT THE FOUNDER
New England Food Show The region’s largest restaurant and Foodservice Show Date: 4/2/2023 - 4/4/2023 Venue: Boston Convention and Exhibition Center, United States
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COVERING HOSPITALITY AND FOODSERVICE NEWS FROM COAST TO COAST
CHELSEA RAE STUCK PRESIDENT
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NASHVILLE LOCAL MARCH 22 CITY TAP HOUSE / NASHVILLE
YOUNG PROFESSIONALS SUMMIT APRIL 25 RONALD REAGAN BLDG / WASHINGTON D.C.
LEVELING THE PLAYING FIELD HOW TO RECOGNIZE UNCONCIOUS BIAS MARCH 30 / VIRTUAL
CRITICAL ISSUES CONFERENCE APRIL 26 RONALD REAGAN BLDG / WASHINGTON D>C
CALIFORNIA LOCAL MARCH 30 DRAFT REPUBLIC / CARLSBAD
NRA NETWORKING BREAKFAST MARCH 22 UNION LEAGUE CLUB / CHICAGO
BOSTON LOCAL APRIL 4 DORCHESTER BREWING CO, BOSTON
2023 NATIONAL CONFERENCE SEPTEMBER 11-13 JW MARRIOTT TUCSON STARR, ARIZONA
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New York State’s food and beverage industry has come together for a Long Island event you want to read about. Growth of the Urban Foodscape is where NYS food and beverage companies connected with public, private, and university resources that can help them grow. The attendeesl:
• Discovered funding opportunities • Talked to technical resources • Met with suppliers • Heard from industry experts • Found potential distribution channels
• Connected with buyers • Networked with peers
The event was well and attended and the panel interesting anObissequi conseque sustiun tioribus exerunte nonserc hitet, volores tisciliasped mo excesse diorest rumenecto eatet lat magnistet perferupti officiae pre ped et quia iunt molor molestiis rernam, sitas et quidebit et re eatis mint fugitet eum re acepudi sincto beaquos quam, ut eaqui doluptata excerat por sent lacepreriam et dest pro beatior iberro omnis magnatur? Litem aut eos dis et liquis volo estis nusda idignis aut ut a adiciis et harum velestiis dolorit, siti ut alitatis et eaquid qui berferion nulparia solendi temquunt, solorro ribustias sunt dis eum faccupta volupti corit, qui te nis dem int occabor autatin nus, sinit ipient offictur raerferume commolo ribusandus. Entio. Et facius ipiendiate occus, quiasitis et modiat offici id maximod quibus estius dem quiae venduci ut unt quam am, sandignis aborporepe accabor ionsequam ium que non pe laborrupta sitia dem voluptati omnitia doloratio. Et et excerfero volecae voluptamusa identia dolo volore volupta nobis sin porum que latiur alia voluptat.
PARTNERS
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ARE ROBOTS STEALING JOBS? continued from page 11 Therefore, while it’s true that robots and automation can displace some jobs, it’s important to consider the potential benefits as well the challenges of automation. It’s also important to invest in education and training programs to help workers acquire new skills and adapt to the changing job market. How not to get replaced by robots or ChatGPT at work ChatGPT is good, and it will only get better! Machines and AI are deemed to take over more human jobs. While it can be challenging for us to compete with AI in technical skills, we humans can do a better job in more complex skills like leadership, creativity, motivation, and critical thinking. Do you expect robots will steal more human jobs soon? What can we do if we do not want to get replaced? References: Hu, K. (2023, February 2). ChatGPT sets record for fastest-growing user base – analyst note. Reuter Avail- able via https://www.reuters.com/technology/chatgpt-sets-record-fastest-growing-user-base-analyst- note-2023-02-01/ Mok, A. & Zinkula, J. (2023, February 2). ChatGPT may be coming for our jobs. Here are the 10 roles that AI is most likely to replace. Business Insider. Available via https://www.businessinsider.com/ chatgpt-jobs-at-risk-replacement-artificial-intelligence-ai-labor-trends-2023-02
THIS IS WHAT MAY BE COMMOMPLACE IN THE NOT TOO DISTANT FUTURE
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WHERE HAVE ALL THE WORKERS GONE? An article in the February 3, 2023 Washington Post relays that “nearly 2 million hospitality and leisure jobs remain unfilled due to a deep, profound shift in the labor market.” It cites those roles that have become hardest to fill (casino dealers, security guards, waitstaff, bartenders and housekeepers) especially in hospitality hotspots such as Las Vegas and other vacation hubs. The lack of workers initially impacted workload, morale, and decreased customer satisfaction. Employers immediately shifted to reassigning current employees, training and mentoring new employees and re-building culture and brand. Here’s a few tips to step up your game for creative recruitment and some proven proactive strategies to attract, retain, and develop your workforce: • Offer Competitive Compensation and Benefits Packages This includes offering a competitive wage, paid time off, health insurance, and other benefits that employees value. • Career Development Opportunities Invest in training and development programs that help employees build new skills and advance their career. • Improve Working Conditions Consider your talent ecosystem and how it engages with the team. New offerings might include flexible schedules, safer and more comfortable working environments, enhanced employee break rooms and a focus on mental wellness and life balance to prevent burnout. • Employee Recognition and Engagement Implement employee recognition programs and encourage employee engagement through regular communication and feedback. Cash referral bonuses, reward perks such as online gift cards, technology devices and celebrate milestones. • Social Media and Testimonials Use platforms to promote the organization’s culture and spotlight individual employees. Offer a glimpse into your company culture and the overall work experience; what can someone expect if they join your team? • Update the Career Section of your Website While the focus of your web presence is on guests, don’t forget to convey your employer brand and what makes your organization a place people are proud to work for. Use videos that show diversity or an employee talking about their career growth with you. Provide an easy application that works on desktop and mobile. Use a program like Calendly to allow interested candidates to schedule an interview or set up a preview call.
Image used under license from Shutterstock.com
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About the Author Jeanine Banks is a recognized career strategist in the staffing and employment industry. She is part of the leadership team at Lloyd Staffing, a national recruitment and search firm with more than 50 years of expertise in
talent acquisition. She is a known as a workplace subject matter expert and speaks on topics such as employee engagement, workforce solutions and career empowerment. She may be reached at: JLBanks@LLoydStaffing.com
JOB OPPORTUNITIES
Sampling of current open searches available through Lloyd Staffing. If interested, send resume to Info@LloydStaffing.com with job id number/title in subject line. Lloyd also accepts resumes from candidates seeking new roles and supports employers in need of qualified talent.
#259452 - ACCOUNT EXECUTIVE Brooklyn, NY
#259326 QUALITY ASSURANCE MANAGER Nassau County, NY
Salary to $80K plus bonus incentive Firm is a NY Metro leader serving customers nationwide. Build relationships, nurture cold/warm selling; handle heavy outbound calls. Close sales & hit monthly, quarterly & annual quotas. Experience in Industrial Products/Services a plus. Minimum 5+ years in Sales. Proven producer. Oversee staff & systems for Quality Control. Maintain records relating to allergens, GMO's, Halal/Kosher certification. This client is a distributor of food ingredients, extracts & more. Prefer QA/QC candidate with experience in GMP setting such as food supplies or manufacturing. Compensation to $80K plus 401K with match, health insurance and other benefits. LLOYDSTAFFING.COM • Find Work/Find Talent • Email Resume: Info@LloydStaffing.com (include job id# & title)
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hospitality news / March P 44
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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. Gather. Learn. Share. Providing you with the support and tools to collaborate, learn new methodologies and perspectives, share your insights with your peers, and inevitably succeed in your craft.
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January 26, 2023
PRESS RELEASE Leading Foodservice Consultants Form The Hospitality Advisory
The Hospitality Advisory is a design and procurement advisory that provides tailored solutions to multinational foodservice operators. This approach ensures corporate efficiency through comprehensive analysis of both known areas for improvement as well as uncovering hidden untapped potential. Based in Columbus, OH, The Hospitality Advisory is comprised of esteemed foodservice professionals in their respective fields taking a unified approach to reconstruct, design, and ideate for new and existing brands efficiently and creatively. The group is aligned with best-in-class US and European manufacturers covering most furniture, fixtures and equipment and emerging technology categories. “I really wanted to take a streamlined approach to a sometimes-disjointed process that exists between manufacturers, multi-unit, and lodging operators,” explained
ROB FINLEY PRINCIPAL
Rob Finley, Principal. “The goal of The Hospitality Advisory is simple — to provide a line of sight to a broad spectrum of manufacturers, from the behemoths to Original Equipment Manufacturers (OEMs) and smaller niche innovators through a national advisory.” The Hospitality Advisory also consults with foodservice and hospitality operators on branding continuity, menu concepts, beverage development, and more. Finley added, “It is rewarding to be able to create a company that I believe adds industry value, coupling manufacturer agency role on a national basis to drive efficiencies.” For more information on available services or to schedule a consultation to discuss a specific project, visit thehospitalityadvisory.com.
Empowering women to lead through mentorship & advocacy. mentorship. advocacy. purpose. power of women
Supplier Square Bob Kloeckner
SHFM is kicking off a new feature in our newsletter, the Supplier Square. We want to showcase the talent and knowledge of our supplier community. Our first feature is our current Industry Advisory Board (IAB) Chair and Senior Supplier on the SHFM Board of Directors, Bob Kloeckner with Vivreau. As our IAB Chair, what message would you like to give to our Supplier community about SHFM and the benefits of SHFM? There are many organizations and associations in the realm of the food and
Bob Kloeckner SVP Sales, Vivreau
hospitality world that offer great connections, educational content, and the ability to present your organization’s value proposition to prospective clients, but NONE holds a candle to the commitment and quality of interactions that SHFM brings to the table. This is directly related to the quality of our membership and their willingness to help connect each other in meaningful ways. A lot of members asked about the IAB and how to get nominated for the Industry Advisory Board, what advice would you give them? The Industry Advisory Board is comprised of a nominated group of supplier individuals from our SHFM community that offer a broad spectrum of knowledge and expertise to the larger SHFM community and SHFM Board of Directors. Our purpose is to ensure that our supplier voice is being heard and to provide industry insights to our clients and foodservice contractor membership groups. This is also inclusive of identifying new suppler member partners that have a unique perspective on the foodservice industry that would be of benefit to the SHFM community. Having said that, we only know about you and your organization if you choose to get involved. There are many ways to do so, so please do reach out to myself or the FSA staff to understand the unique opportunities our association offers. Our IAB not only represents our Supplier community but also plans our annual Hunger Games event, what do you say to those who haven’t yet participated in Hunger Games? The Hunger Games is one of the highlights of the SHFM national conference. The Hunger games (think of it as an adult version of a series of obstacle courses) is the BEST opportunity to network with peers and senior leaders alike from supplier, foodservice management, and client SHFM membership groups. The primary purpose of the Hunger Games is to provide a charitable monetary benefit to a vetted and selected local area relief group. We do this by raising funds from our membership to help support hunger relief in the community where our national conference is
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