May Edition

THE OZZI COMPANY REIGNS SUPREME Read the story in upcoming edition

MEET ADAM FROM RICHTECH IN UPCOMING EDITION

PUBLISHER EDDIE DANIELS

EDITOR-IN-CHIEF ALEXANDRA ZENDRIAN EXECUTIVE ASSISTANT CAREN FRANKLIN

ACCOUNT EXECUTIVE CAROL TERRACCIANO

PODCAST HOST CHRIS PALMER GO CRY IN THE WALK IN CONTRIBUTING WRITERS JEANINE BANKS VERONICA MCLYMONT LINCHI KWOCK

CHEF COCO ERIC WEISS LYNN SCHULTZ

GRAPHIC DESIGNER ANABEL MARTINEZ

READERSHIP GROWTH MGR TYLER BENOWITZ

SOCIAL MEDIA GABRIELA MOURA TOBY REITER

245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862

info@hospitalitynewsny.com www.hospitalitynewsny.com

Letter from the Publisher

Dear Readers,

I had the privilege of joining the Press Team at the 2025 National Restaurant Show, experiencing the event from a fresh and exciting perspective.

One of the highlights was the Kitchen Innovation section, which showcased impressive equipment and forward-thinking concepts. Robotics played a major role, performing tasks ranging from food preparation and serving to guest interaction. While not entirely new, this technology continues to captivate and inspire. We’re thrilled to share some of the standout innovations from the show and are already looking forward to next year’s event, which promises to be even more impressive.

Don’t miss the upcoming California Restaurant Show in August—it’s sure to feature exceptional exhibitors and insightful speakers.

Eddie Daniels

TABLE OF

Publisher's Note

What Will Hospitality Look Like in 2050 Michael V. Geary, CAE, Appointed as President & CEO of IFMA

2025 Miami Rising Stars Awards

As a Restaurant Owner, How Concerned Should I Be About Tariff Wars Opening Dates Announced for Two New Whole Foods Market Daily Shop Locations in New York City What is Better Choice, Culinary School or Work for a Successful Chef Being Mentored

By combining fundamental research with applied engineering, we create breakthroughs that redefine autonomous service.

We are a Military tribute craft brewing company that pays homage to our great American Military.

CONTENTS

Minority-Owned, Major Advantage: Unlocking the Power of Diverse Ownership

No Tax on Tips? 45

Calendar Of Events 47

'Iconic' Mexican Restaurant Chain Announces Major Change After Closing 77 Locations Why Robots Won’t Replace Chefs — They’ll Elevate Them Where Chefs Win: The Best U.S. Cities to Cook Up Success Buying Power Unlocked: The Real Value of Foodservice Buying Groups Scratch Chefs: Rare, Resilient, and Rising Rising Flames: Guiding the Next Generation of Culinary Talent

Read About OZZI in Upcoming Edition

Hi-Tek - Low Maintenance

Calling All Members of the Foodservice Industry

Whether you’re an independent owner, quick-serve restaurant operator, chef, caterer, baker, bar or nightclub operator, hospital, hotel, or commercial food service personnel, join us August 3-5, 2025, at the California Restaurant Show at the Anaheim Convention Center. Join thousands of your peers at the show, where you'll have access to the hottest menu trends, state-of-the-art design and decor, the best in business education, and hundreds of the leading vendors and purveyors dedicated to serving the restaurant & foodservice community — all under one roof. Watch live culinary demonstrations, competitions, and awards ceremonies and listen in on education sessions in our Education Alley Theaters. Shop from hundreds of exhibitors, explore the latest in foodservice trends, and join our exciting events - all on the show floor! We're excited to partner with Chefs Feeding Kids ! Thank you so much to all our partners and supporters!

OUR TOP 3 REASONS TO ATTEND:

Competitions and Culinary Demonstrations Our Special Events are designed to enhance your experience while attending the California Restaurant Show.

World-Class Education The California Restaurant Show brings together world- class education with industry- influencing demonstrations.

Expanded Product Categories We're excited to host another year of the California Restaurant Show at the Anaheim Convention Center.

VIEW THE CULINARY INNOVATION THEATER LINEUP

VIEW THE PROGRAM

VIEW EXHIBITOR LIST

Page 06 | HOSPITALITY NEWS MAY

www.podravka.com/brand/vegeta

HOSPITALITY NEWS MAY | Page 07

Michael V. Geary, CAE, Appointed as President & CEO of IFMA

Jan 21, 2025

Houston, TX–The International Facility Management Association (IFMA) is thrilled to announce the appointment of Michael V. Geary, CAE, as its new President & CEO, effective February 10, 2025. With over thirty years of distinguished leadership in the association and nonprofit sectors, Mike is poised to propel IFMA into a future where it not only meets the global challenges of today but leads the innovations of tomorrow. Most recently, Mike served as the CEO of the Society for Marketing Professional Services (SMPS) and the SMPS Foundation, where he supported over 7,400 professionals in the architecture, engineering, and construction industries. His career also includes pivotal roles at AmericanHort, the American Institute of Architecture Students, and the National Association of Home Builders, where he enhanced

Please join us in welcoming Mike to the IFMA family. We are excited to embark on this journey together, confident that his leadership will immensely enrich our collective future. In his new role, Mike will leverage his extensive network within the association community and his profound expertise in strategic planning to enhance IFMA’s presence on the international stage. He is dedicated to building strong relationships and ensuring every member of our diverse community feels represented and valued. Mike holds a CAE designation from the American Society of Association Executives and a Certificate in Diversity & Inclusion from Cornell University. An active volunteer, he has served on multiple boards, including the Delta Chi Fraternity and America in Bloom.

global engagement and cultivated inclusive, professional networks across continents.

“Mike's proven leadership skills and his ability to connect with members and stakeholders globally will be beneficial as we work to extend IFMA’s reach and influence in the built environment worldwide," said Lynn Baez, Chair of IFMA. "His strong association management experience and commitment to fostering an inclusive environment align well with IFMA's values and our strategic goals."

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At World Workplace, we’re bringing the brightest minds in facility management, workplace strategy and business innovation.

Whether you’re a seasoned pro or just dipping your toes into the world of facility management, World Workplace has something for everyone. Come for the knowledge, stay for the experience and leave with a toolbox full of ideas to revolutionize your facilities.

HOSPITALITY NEWS MAY | Page 09

What Will Hospitality Look Like in 2050

Hospitality in 2050 will be radically reimagined, shaped by technology, sustainability, and the human desire for personalized, immersive, and seamless experiences. Here’s a vivid look at what the hospitality world might look like:

Hyper-Personalized Guest Experiences (Powered by AI)

AI will know your preferences, dietary needs, sleep habits, and even mood before you check in. Guests will be greeted by name by AI concierges and receive room settings tailored to them — lighting, music, scent, and temperature. AI will also help staff deliver anticipatory service (knowing what a guest needs before they ask). Smart, Self-Sustaining Hotels Hotels will be eco-resilient buildings, powered by solar, wind, or bioenergy. Buildings will adapt to weather, occupancy, and guest behavior in real time. Smart rooms will be self-cleaning, use zero waste systems, and integrate vertical gardens for air quality and food production. Robotic & Human Hybrid Service Teams Robots will handle repetitive tasks: luggage, room service, cleaning, basic food prep. Humans will focus on high-touch, emotional experiences — storytelling, cultural engagement, and creative design. Some high- end hotels may market “100% human service” as a luxury feature. Space & Suborbital Hospitality Space hotels and lunar retreats will be a reality for ultra-high-net-worth travelers. Page 10 | HOSPITALITY NEWS MAY

Suborbital flights could offer zero-gravity dining or quick “hop” travel between continents, with floating capsule lounges. Immersive Dining and Sensory Hospitality Holographic menus, AR-enhanced dishes, and multisensory environments will transform how guests dine and socialize. Restaurants may offer “time travel” themes where food, sound, and ambiance match different eras or locations.

Invisible Tech and Seamless Check-In Facial recognition and biometric access will replace keys and IDs. No front desk — guests will walk into rooms pre-assigned via app or voice command. Blockchain could handle reservations, payments, and loyalty programs without friction. Hospitality Everywhere: From Pods to Mobile Suites Guests might book modular sleep pods, mobile hotel suites, or AI-controlled micro-resorts that travel with them. Hospitality will extend to autonomous cars, trains, and flying taxis, blurring the line between travel and accommodation. Radical Sustainability Zero-waste kitchens, plant-based menus, and closed-loop water and energy systems will be standard. Guests may receive “eco-scores” and rewards for sustainable behaviors (e.g., reusing towels, choosing low-emission transport). Emotional Intelligence and Wellness Integration Hotels will offer wellness on demand — from circadian lighting to AI-guided meditation. Emotional sensors may adjust music, temperature, or even aromatherapy in real time.

Hospitality will focus deeply on mental and emotional health as part of the guest journey. Hospitality as a Platform Brands will evolve beyond hotels to become lifestyle ecosystems — offering workspaces, digital communities, AI wellness coaching, and even virtual real estate. In Summary: Hospitality in 2050 will be: • Tech-enhanced but emotionally intuitive • Global and extraterrestrial • Sustainably luxurious • Built around YOU, the guest It will no longer be about where you stay — but how deeply the place knows and responds to you.

Thursday, May 29, 2:00 PM ET

HOSPITALITY NEWS MAY | Page 11

BOOK SERVICE TODAY

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2025 CALENDAR Revised 01/15/25

Annual Educational Symposium & Vendor Exhibition “Thriving in An Evolving Healthcare Landscape Through Leadership and Wellness Engagement”

Sheraton LaGuardia East Hotel 135-20 39 Ave. th Flushing, NY 11354 Registration details will follow

June 6 8:00AM-4:30PM

Sponsored by: AHFNY CEU TBD for RD & CDM

July 23 6:30PM-9:00PM

Pier 61, 111C 11 Ave. th New York, New York 10011 Registration details will follow

Summer Dinner Cruise and Member Networking Mixer Sponsored by : PBAC & AHFNY

August 21-23

AHF Annual Conference

New Orleans, LA

RC Fine Foods Educational Tour 139 Stryker Ln, Hillsborough Township, NJ 08844 Sponsored by: RC Fine Foods & AHFNY Seating limited to 25 AHFNY Members

Transportation will be provided in front of 23 Street Manhattan VA Hospital at 8:30AM rd Registration details will follow

October 22 10:00AM-2:00PM

December 10 6:30PM-10:30PM

Howard Beach, NY 11414 Registration details will follow

Holiday Party - Employee Recognition & Officer Installation Sponsored by : AHFNY

HOSPITALITY NEWS MAY | Page 13

LEARN MORE

2025 MIAMI RISING STARS AWARDS Miami might be a vacation destination for some, but don’t be fooled by the palm trees, fast cars, and ocean breeze. The city is also home to a bustling hospitality industry filled with individuals who’ve come from all over the world to realize their dreams. A new generation is placing an emphasis on South Florida’s agricultural products and embracing Miami’s multicultural influences while paying homage to the industry trailblazers who have come before them.

RISING STARS RESTAURANT WEEK

RECIPE

HOSPITALITY NEWS MAY | Page 15

Miami might be a vacation destination for some, but don’t be fooled by the palm trees, fast cars, and ocean breeze. The city is also home to a bustling hospitality industry filled with individuals who’ve come from all over the world to realize their dreams. A new generation is placing an emphasis on South Florida’s agricultural products and embracing Miami’s multicultural influences while paying homage to the industry trailblazers who have come before them. 2025 MIAMI RISING STARS AWARDS As the community grows, chefs are refining their sourcing practices in the Sunshine State. They are proudly connecting with farmers in places like Homestead to round out their pantries and walk-ins with Florida-grown products. From cherimoya to mamey sapote, chefs are treating tropical fruits as the main character in their dishes. And across the city, hospitality professionals are rethinking and reframing fusion cooking—searching for a new kind of cuisine that is inclusive, global, and honest. Throughout the city, hospitality professionals are also recognizing the value of community more than ever before. Emerging businesses are being supported by diners willing to drive a little bit further than before for something new and delicious. And, while the size of the industry may fluctuate based on the season, there are also industry leaders looking to do good year round. Miami restaurant professionals know the importance of skillful hospitality. Even more inspirational, though, is their ability to extend that care and comfort to guests and each other without sacrificing their vision or intentions. This new generation of chefs, pastry chefs, bartenders, sommeliers, restaurateurs, and artisans is leading the way and keeping the door open for those still yet to arrive. StarChefs is proud to partner with Aitor Garate Berasaluze of Edan Bistro and Andrew Gonzalez of Night Owl Cookies during the Miami Rising Stars Restaurant Week from May 7 to 21. For every Rising Stars special sold at Edan Bistro and Night Owl during the Restaurant Week, StarChefs will donate $3 to Rethink Food. STARCHEFS SUPPORTS

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Rethink Food is a non-profit committed to bridging the gap between excess food and the communities that need it most. 42% of the nation's food supply goes uneaten, but Rethink exists to make better connections in our food system. Founded in 2017, Rethink Food distributes nutritionally dense, sustainable, and culturally sensitive meals to communities impacted by food insecurity. Partnering with local restaurants, Rethink Food delivers over 40,000 meals each week across New York City and Miami—at no cost to communities. For more information, visit rethinkfood.org and follow @rethinkfood on Facebook, Instagram, and X. To celebrate the Award winners, StarChefs will host the Rising Stars Restaurant Week from Wednesday, May 7 through Wednesday, May 21. For two weeks only, experience the signature dishes and beverages that wowed the StarChefs editorial team. RISING STARS RESTAURANT WEEK These 24 professionals are recognized not only for their exceptional food and drinks, but also for their ability to lead, inspire, and support the local Miami community. For more information about our Rising Stars selection process, please visit the Rising Stars Awards Program page. RISING STARS AWARD WINNERS

HOSPITALITY NEWS MAY | Page 17

Coffee Fest is a specialty coffee event for owners, operators, baristas, roasters, and anyone interested in growing their specialty coffee & tea business. Featuring hundreds of exhibitors and more than 80 hours of education and hands-on training, Coffee Fest will surely be an experience to grow your knowledge, your resources, and inspire you to keep moving forward to do what you love.

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LILLY ROCHA Executive Director / CEO

Latino Restaurant Association @latinorestaurantassociation

www.latinorestaurantassociation.org abril@latinorestaurantassociation.org

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HOSPITALITY NEWS MAY | Page 21

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Cook, Learn, Share: A Realistic Path to Becoming a Chef Today

As a Wanna-be Chef, here’s a forward-thinking and practical path to Kickstart your Journey— whether you're 16 or 60:

Start Cooking. A Lot.

Cook at home daily. Try recipes from around the world. Document what you make (photos, notes, lessons learned). Develop knife skills, sauces, and flavor pairings. Learn the Basics (Without Breaking the Bank) Free & Low-cost Online Resources: YouTube (e.g. Joshua Weissman, ChefSteps), Coursera, or MasterClass. Books: Start with The Professional Chef (CIA), Salt Fat Acid Heat, or Kitchen Confidential for inspiration. Get Real Kitchen Experience Work as a dishwasher or prep cook in a good restaurant. Learn how kitchens operate under pressure—this is where most chefs are forged.

Build Your Personal Brand Share your journey on Instagram, TikTok, or a blog. Show growth, dishes, failures, and behind-the-scenes. This can lead to job offers, collabs, or even investors down the line. Explore Your Niche Are you drawn to fine dining, plant-based, private cheffing, food trucks, or tech- Alternative : Apprenticeship under a great chef — hands-on learning, no debt.

Consider Culinary School (But Be Smart About It) If you can afford it or qualify for aid, a top culinary school can accelerate your path.

powered kitchens? Try different environments until one "clicks."

🚀 Bonus: Think Future-Forward Learn about food innovation : AI in kitchens, lab-grown meat, sustainability trends. This positions you as a next-gen chef, not just another line cook.

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CLICK HERE TO VIEW JOB BOARD

HOSPITALITY NEWS MAY | Page 27

www.rcfinefoods.com or call us toll fre (800) 526-3953

As a Restaurant Owner, How Concerned Should I Be About Tariff Wars As a restaurant owner, you should be very concerned about tariff wars, because they create hidden cost risks that can sneak up fast and hurt your bottom line. Here's why you need to watch it carefully: Ingredient Prices Will Spike

Imported foods like seafood, cheese, wine, coffee, produce, and specialty items could suddenly cost 10%-50% more overnight if new tariffs hit. Even domestic food prices can rise because suppliers compete for scarcer resources. Equipment & Supplies Get Expensive Tariffs on imported kitchen equipment (ovens, fridges, glassware, utensils) will increase build-out and maintenance costs.Even non-obvious items like packaging, takeout containers, and cleaning products could get pricier. Shrinking Margins

Foodservice operates on thin margins already (3-6%). Tariff-driven cost increases can't always be passed to customers without risking loyalty, meaning you absorb the hit. Unpredictable Supply Chains Tariff battles often disrupt supply chains, leading to shortages, substitutions, or delays, impacting menu consistency and guest satisfaction. Strategic Importance Smart owners are already diversifying suppliers, sourcing locally, and reworking menus to be flexible based on ingredient availability and costs. Some restaurants are even locking in long-term contracts to hedge against sudden tariff impacts. Forward-thinking advice: Stay nimble: Build a supply chain that can pivot fast. Educate customers: If costs rise, communicate transparently so guests understand.

Watch policy trends: Tariff wars often shift quickly based on elections, international agreements, or political tensions.

HOSPITALITY NEWS MAY | Page 29

Opening Dates Announced for Two New Whole Foods Market Daily Shop Locations in New York City

NEW YORK (April 23, 2025) – Whole Foods Market will open two more locations in New York City of its smaller format store concept, Whole Foods Market Daily Shop. The first location, a 10,000-square-foot store located at 409 East 14th Street in the East Village’s StuyTown development, will open at 8:00 a.m. on May 14. The second location, an 8,500- square-foot store located at 301 West 50th Street in Hell’s Kitchen, will open at 8:00 a.m. on June 4. Smaller format stores to open in the East Village’s StuyTown development on May 14 and in the Hell’s Kitchen neighborhood on June 4 Both locations are designed to bring the freshest, high-quality ingredients to customers with a convenience that fits their fast-paced urban lifestyles. Additionally, the StuyTown location will include a Juice & Java venue, offering coffee, tea, juices, smoothies, sandwiches, and various desserts. Features and product assortment of both locations include: More than 400 local products, from 100+ Northeast-based suppliers, including New York- based favorites Mimi Cheng’s, Uncle Waithley’s, Family Farmstead Dairy, The White Moustache, Annie’s Ginger Elixir, Dam Good English Muffins and Mill Hollow Maple Syrup. Whole Foods Market favorites, including an ample selection of fresh, seasonal produce, meat and seafood, prepared foods options including sandwiches, pre-packed meals, and sushi from Genji Sushi, breads, alcohol, and supplements, as well as a handpicked range of local specialties and our own 365 by Whole Foods Market brand.

Prepared Foods options from Whole Foods Market Kitchen brand include hot rotisserie chicken, take & bake pepperoni, veggie deluxe, and three cheese pizzas and summer favorite picnic salads including Greek-Style Tortellini Salad, Spinach Feta Orzo, Brussels Sprouts & Kale Slaw, Cranberry Tuna Salad and customer-favorite Sonoma-inspired Chicken Salad. New seasonal bakery items from the Whole Foods Market Kitchens brand, including Strawberry Cherry Pistachio Crumble Pie, White Chocolate Pistachio Brown Butter Cookies and Guava Lattice Pastries. Local bakery brands include Junior’s, Balthazar, Pain D’Avignon and By the Way Bakery. Extensive artisanal cheese selection including imported items from France, Italy, Spain the UK, the Netherlands, Greece and Switzerland, and a large assortment of U.S. cheeses from brands including Cowgirl Creamery, Nettle Meadow Farms and Firefly Farms. Opening morning at both locations, customers will enjoy complimentary coffee and breakfast bites, and the first 300 customers in line will also receive a limited- edition tote bag.

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Additionally, at the StuyTown opening, Whole Foods Market will present Harlem-based supplier Uncle Waithley’s with a low-interest loan through the grocer’s Local Producer Loan Program (LPLP), to help grow their operations and support expansion to more Whole Foods Market locations. Through LPLP, Whole Foods Market lends money to small- scale, local or emerging producers to help them grow their businesses. To date, the retailer has provided over 408 loans, representing roughly $34 million in capital for recipients. As part of its ongoing commitment to supporting local communities, Whole Foods Market is contributing in-kind product to support the work of The Bowery Mission and New York Common Pantry. Whole Foods Market will also donate to area organizations Nazareth Housing and Hell’s Kitchen Farm Project. All food at Whole Foods Market must meet the company’s rigorous Quality Standards, which prohibit hydrogenated fats, high-fructose corn syrup and more than 300 flavors, colors, sweeteners and other ingredients commonly found in food. In addition, all beauty and body care products must meet the company’s body care standards, which ban more than 240 commonly used ingredients, including phthalates, parabens and microbeads.

Prime members who shop at Whole Foods Market have access to a number of benefits year-round, including deep discounts on select popular products each week and an additional 10% off hundreds of in-store sale items. Additionally, customers can pay in-store with their palm using Amazon One or with the Whole Foods Market or Amazon app. For more information on in-store benefits for Prime members and payment options, please visit www.wholefoodsmarket.com/amazon Whole Foods Market’s first Daily Shop location opened in September 2024 in the Lenox Hill neighborhood in New York City’s Upper East Side. For more information on the StuyTown location, visit the Whole Foods Market website here ; and for the Hell’s Kitchen location, visit here . Founded in 1980, Austin-based Whole Foods Market is the world’s leading natural and organic foods retailer and the first certified organic national grocer in the United States. Part of Amazon’s Worldwide Grocery Stores, Whole Foods Market serves customers in more than 530 stores across the U.S., Canada, and the U.K. To learn more about Whole Foods Market, please visit https://media.wholefoodsmarket.com About Whole Foods Market

HOSPITALITY NEWS MAY | Page 31

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Service & Product Directory

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

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

Cleaning Companies

Equipment Dealers Elite Equipment and Design Farmingdale, New York elitestudioe.com LaBel Equipment Corem, New York labelfoodservice.com Rogers and Sons New York, New York rogerandsons.net The Sam Tell Companies New York, New York samtell.com Singer M Tucker Paterson, New Jersey singerequipment.com Event Planners Gabriela Moura Events Queens, New York gabrielaevents.com Elegant Affairs New York, New York elegantaffairscaterers.com Flatware - Dishes, Glasses, Utensils Round Eye Supply Kennesaw, Georgia roundeyesupply.com Tuxton Walnut, California tuxton.com Welltold Glassware Exeter, New Hampshire welltolddesign.com Food Distributors / Food Services

Alpha Solutions Farmingville, New York

alphawastesolutions.com Commercial Cleaning Corp. Trenton, New Jersey commercialcleaningcorp.com Grease Guardian New York, New York www.greaseguardianusa.com

Hoodz Ann Arbor, Michigan hoodzinternational.com Restaurant Cleaners New York, New York restaurantcleaners.com

Sani Systems Hicksville, New York sani-systems.com

Culinary Schools

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

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

Dairy

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

Bertram Foods Linden, New Jersey sbertram.com DiCarlo Food Services Holtsville, New York info@dicarlofood.com Gordon Food Services Wyoming, Michigan gfs.com

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

Santec Clean Needs Linden, New Jersey cleanneeds.com

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

VITO Fryfilter, Inc. Arlington Heights, Illinois vitofryfilter.com

Jamac Frozen Foods Jersey City, New Jersey jamacfoods.com

Tables and Chairs

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

Pest Control

Performance Food Service Richmond, Virginia performancefoodservice.com

Bell Environmental Parsippany, New Jersey bell-environmental.com

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

Produce

Gargiulo Produce Hillside, New Jersey gargiuloproduce.com

Private Chef

Schneiders Farm Melville, NY schneidersfarmmelville.com

Whitsons Culinary Group Islandia, New York whitsons.com

Smallwares and Supplies

Linen Companies

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

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

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

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

Manufacturers

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

Staffing Agencies

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

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

LLoyd Staffing NY, Fl, National lloydstaffing.com

LightFry Borås, Sweden lightfry.com

Restaurant Zone New York, New York therestaurantzone.com

National Retail Solutions Newark, New Jersey nrsplus.com Univex Corporation Salem, New Hampshire univexcorp.com

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Restoration and Reconstruction Services Blackmon Mooring began in 1948 as a furniture upholstery repair shop located in Fort Worth, Texas. As our experience and influence grew, we added BMS CAT in 1981, giving us a national reach. We have built our reputation as a dependable restoration company dedicated to delivering reliability, quality and superior customer service to those we serve. After all, the customer has always been the cornerstone of our business and will continue to be.

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What is Better Choice, Culinary School or Work for a Successful Chef Being Mentored Both paths — culinary school and mentorship under a successful chef — can lead to greatness, but the better choice depends on your personal goals, resources, and learning style. Here’s a forward- thinking breakdown:

Culinary School: Strengths Structured Learning: You’ll learn a broad curriculum — classic techniques, international cuisines, food science, kitchen management. Networking: You’ll build connections with future chefs, restaurant owners, and industry influencers. Credibility: Some employers and high-end hotels prefer candidates with formal degrees. Global Opportunities: Culinary degrees can open doors internationally. However: Expensive (tuition can be $30K– $100K+). Often heavy on theory, lighter on real- world pressure. Working for a Successful Chef (Mentorship): Strengths Real-World Experience: You’ll be immersed in the intensity, speed, and culture of a top kitchen.

Direct Skill Transfer: Learn the chef’s actual tricks, techniques, and business habits. Cost-Effective: You earn while you learn. Reputation by Association: Having a well- known chef’s recommendation can be career-launching. However: Training can be brutal — high pressure, little patience. Less formal structure — you must be proactive about learning. Future-Minded View In 2025 and beyond, the culinary world increasingly values hybrid chefs: those who are classically trained and sharpened in the real-world fire of mentorships. If possible, combine both: Start working for a chef, and later, take targeted culinary programs or certificates (online or hybrid) to fill in knowledge gaps.

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Whether you’re a seasoned chef or a novice in the kitchen, RoboSousChef offers versatility and efficiency that make it an indispensable addition to any modern household. As a brand under the umbrella of Soyea USA, RoboSousChef inherits the legacy of a home appliances manufacturer with a proven track record of excellence. Soyea USA’s nearly quarter century of industry experience and commitment to relentless innovation serve as the foundation for RoboSousChef’s mission to redefine your kitchen experience. The Soyea USA Brand

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Minority-Owned, Major Advantage: Unlocking the Power of Diverse Ownership From certifications to government contracts and

brand partnerships — discover how your identity can be your business edge. Owning a minority-owned company in the foodservice business offers several strategic and financial advantages that can enhance competitiveness, visibility, and access to opportunities. Here are the key benefits: 1. Access to Government Contracts and Corporate Supplier Diversity Programs Set-Asides and Preferences: Federal, state, and local governments often allocate a portion of their contracts specifically for minority-owned businesses. Supplier Diversity Initiatives: Major corporations in the food, hospitality, and retail sectors actively seek to partner with minority-owned vendors to meet diversity goals. 2. Certification Opens Doors Certification as a Minority Business Enterprise (MBE) through organizations like the National Minority Supplier Development Council (NMSDC) or local agencies provides: • Validation and Credibility • Access to exclusive networking and matchmaking events • Inclusion in supplier databases used by large buyers 3. Marketing and Branding Advantage Being minority-owned can resonate with today’s socially conscious consumers who value inclusion and diversity. It can also be a compelling narrative that sets your brand apart, especially in multicultural markets

4. Grant and Funding Opportunities Certain loans, grants, and development funds are specifically available for minority-owned businesses. Minority-focused incubators and accelerators can provide capital, mentorship, and resources to scale your foodservice business.

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5. Community Support and Loyalty

Customers, especially within the minority community, are more likely to support businesses that reflect their identity and values. Local media and organizations often spotlight minority-owned businesses, offering free exposure and publicity. 6. Stronger Networking and Advocacy Minority-owned business networks, chambers of commerce, and associations provide mentorship, training, and advocacy. These networks often lead to collaborative growth, strategic partnerships, and peer support. 7. Competitive Differentiation in B2B Markets Restaurant chains, hotel groups, and foodservice distributors with supplier diversity targets may prioritize partnerships with certified minority-owned businesses. This can give you an edge in winning large B2B contracts or shelf space. Conclusion Being a minority-owned foodservice company isn’t just about identity—it’s a business advantage. Through certification, strategic partnerships, funding access, and public support, minority ownership can provide a competitive edge in a rapidly evolving industry.

Andy is the Executive Chef at Lenox Hill Hospital in the Northwell Health network. He has over 28 years of experience, including foundational years working with renowned chefs Raymond Blanc and Daniel Boulud in both his native England and his adopted home of New York. His signature style of cooking developed while he was the executive chef of the health-focused, Michelin- starred restaurant Rouge Tomate; combining a nutritional and seasonal approach to food with the creativity and techniques of fine dining. This passion for health and nutrition continues outside the kitchen, where Andy enjoys cycling, hiking and gardening. Chef Andrew Bennett

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No Tax on Tips? The general opinion on no tax on tipping is mixed and varies depending on perspective— economic, ethical, and practical. Here's a breakdown of the common viewpoints: Supporters Say: It rewards service workers more directly Tips are meant as a reward for good service. Taxing them reduces their real value. Especially in industries like hospitality or food service, workers often rely heavily on tips. It simplifies reporting for workers Not having to report or pay taxes on tips reduces administrative headaches, especially for cash-based earnings. Encourages tipping culture People may be more generous knowing their tips go entirely to the worker—not partially to the government. It aligns with how gifts are treated Tips are sometimes viewed as voluntary gifts, and most small, personal gifts aren’t taxed. Opponents Say: It creates income inequality Other workers have to pay taxes on all income; exempting tips might seem unfair. Potential for abuse or underreporting Without oversight, it's easy to underreport or misrepresent actual tip income, especially in high- end venues. Lost tax revenue The IRS estimates billions in tips annually. Making them non-taxable would mean a significant loss to public funds. Blurs lines between wage and gift In many cases, tips are expected, not optional— making them feel more like wages than gifts.

🧠 Public Sentiment: Workers and customers: Mostly in favor— especially in service-heavy industries. Tax experts and economists: More skeptical, citing fairness and enforcement issues. Policymakers: Divided. Some see it as a populist move, others as risky for fiscal balance.

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EVENT SCHEDULE

August 23-25 Hyatt Regency New Orleans New Orleans, Louisiana About AHF National AHF’s National Conference is the must- attend event for self-operated foodservice professionals ready to advance their careers and innovate their operations. Click Here to See Conference Video

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Start Planning Your Attendance Now: AHF has a number of fantastic ways to attend, click below to learn more. Team members of all types will benefit from joining. Be sure to bring your directors, managers, chefs, dieticians, and administrators. AHF’s conference in curated for the healthcare and senior dining industries. AHF’s National Conference is the must-attend event for self-operated foodservice professionals ready to advance their careers and innovate their operations. Attendees will benefit from a robust nationally recognized led agenda, critical networking, leadership training, an incredible tradeshow, and so much more. AHF and its members are leading the way in healthcare, senior dining, and hospitality and you need to be a part of it! About AHF National

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'Iconic' Mexican Restaurant Chain Announces Major Change After Closing 77 Locations

It's joining another iconic chain. Andrew McCarty |May 11, 2025 9:56 AM EDT

Earlier this week Pappas Restaurants announced it was selected "as the prevailing bidder during the auction of On The Border Mexican Grill & Cantina." While the transaction is subject to court approval, the sale is expected to be finalized in the coming weeks. "This acquisition will bring together two iconic Texas-based restaurant brands and expand Pappas' presence in the Tex-Mex category by adding a nationally recognized concept that offers bold flavors at an accessible price point," Pappas Restaurants said of the sale. The move comes after On The Border closed 77 restaurants across 24 states due to underperformance or expected losses. On The Border Holdings Chief Restructuring Officer, Jonathan Tibus, said the company had been affected by "macroeconomic factors." "On The Border has been weighed down in recent years by macroeconomic factors that have negatively impacted the Company. Casual dining restaurants are acutely impacted by consumer sensitivities to eating out versus staying in," Tibus said in court records obtained by USA Today. The iconic Mexican restaurant chain elected to file for Chapter 11 bankruptcy and appears to have been saved by Pappas Restaurants. Chris Pappas, co-owner of Pappas Restaurants, raved about the iconic Tex- Mex chain and the cultural fit between the two chains. "We're excited to welcome On The Border to the Pappas family," Mike Rizzo, CEO of Pappas Restaurants said in a statement. "On The Border is a brand with deep heritage and loyal guests, and we see tremendous opportunity to invest in its future. Our shared Texas roots and passion for hospitality make this a natural fit." Chris Pappas, co-owner of Pappas Restaurants, raved about the iconic Tex-Mex chain and the cultural fit between the two chains. "On The Border has always stood out for its energy and bold flavors—it's a brand we've known and respected for years," he said. "This gives us the chance to bring our passion for Tex-Mex to more guests, and we're excited to build on what makes both brands special." Page 50 | HOSPITALITY NEWS MAY

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