January 2024 4rd Edition 6th Issue
JAN-FEB 2024 4TH EDITION, ISSUE 1
THE BEST MEDITERRANEAN FOOD in NYC and LI in NYC and LI
41
50
51
THREE MAJOR RESTAURANT TRADE SHOWS GET NEW OWNER
THE LATINO RESTAURANT ASSOCIATION
SAVOR THE FLAVOR
LETTER FROM THE PUBLISHER 04 CHEF RUBIN RUGGIER 05
BRAZIL, ALL ABOUT
FOODWORKS, A VERY UNIQUE OFFERING
HOSPITALITY 15
42 44 48
SERVICE AND PRODUCT DIRECTORY
20
THINKING ABOUT BECOMING A CORPORATE CHEF AHF NATIONAL CONFERNCE SAN ANTONIO LIMANI, WHAT’S OUR FOOD ALL ABOUT THE HEART OF HOSPITALITY THE CRUCIAL ROLE OF CUSTOMER SERVICE
ALL ABOUT CHEF VANESSA MARQUIS
06
24
CALENDAR OF EVENTS
10
HOW TO PICK THE RIGHT CLEANING COMPANY WHAT MAKES RESTAURANTEUR CHEF JOHN DOHERTY SPECIAL
63
NACUFS NATIONAL CONFERENCE
26
14
RC FINE FOODS EXHIBITS IN UPCOMNG AHF SYMPOSIUM
68
30
HOSPITALITY STAFFING SOLUTIONS
35 TROPICAL ACRES,
57 BALDOR, AN EVENT NOT TO BE MISSED
62
RENAISSANCE, A GREAT VENUE
FLORIDA LANDMARK
Spend the evening with the ACFLI learning about BARRIE HOUSE March 4, 2024
Letter from the Publisher
Looking forward to a great and robust 2024 Now that 2023 has come and gone, we look forward to the many positive developments that will propel us toward a brighter future in the coming year. With the pandemic behind us, it is perfectly reasonable to feel optimistic that the hospitality industry will rebound and there are already significant signs of that. Restaurants and hotels are filling up, airports are reporting travel has picked up and tourism is just about where it was pre-pandemic.
Hospitality News brings exciting industry and association news coupled with an updated events calendar to its readers. This will ensure they do not miss any important networking opportunities!
We will continue to be an association-driven magazine and support the associations in the foodservice, hospitality, bakery, and tourism industry.
Below are some of the associations we are media partners or are forming relationships with, so we can bring you current and relevant information about their events, milestones, and benefits of belonging.
Page 4 I HOSPITALITY NEWS JAN/FEB
PUBLISHER EDDIE DANIELS
EDITOR-IN-CHIEF ALEXANDRA ZENDRIAN
RUBIN RUGGIER EXECUTIVE CHEF HOTEL INTERCONTINENTAL
EXECUTIVE ASSISTANT CAREN FRANKLIN
ACCOUNT EXECUTIVES CAROL TERRACCIANO MARTIN DANIELS
CONTENT CONTRIBUTOR CHRIS PALMER
CONTRIBUTING WRITERS JEANINE BANKS VERONICA MCLYMONT LINCHI KWOCK
About Chef Rubin Ruggier
GRAPHIC DESIGNERS ARIEL COELLO ANABEL MARTINEZ
A driven and dynamic chef, Chef Ruggier thrives on challenges and seeing projects through to their successful completion. Chef Ruggier is a manager with vision and a true passion for the industry who instills in others a passion for excellent cuisine. His success is based on a combination of natural talent, drive, and experience gained in some of the finest privately owned establishments and corporate chains in the industry.
SOCIAL MEDIA MOLLY BHUIYAN
VIDEOGRAPHER MICHAEL FORAN
245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862
He was inducted into the Academie Culinaire de France in October 2014.
INFO@HOSPITALITYNEWSNY.COM WWW.HOSPITALITYNEWSNY.COM
HOSPITALITY NEWS JAN/FEB | Page 5
Chef Vanessa Marquis, CEC, AAC, is from the "salad bowl of America" -- Salinas Valley, California. She attended the Professional Culinary Institute in Campbell, California, and is currently the corporate executive chef/director of culinary innovation at FSC Franchise Co., which includes The Brass Tap, Beef 'O' Brady's, and Newk's Eatery. After starting her career at CoredValle, a private country club in Central California, she gained experience in the galleys of the Royal Caribbean Cruise Line, teaching private classes, consulting, catering for up to 2,500 guests, and collaborating with Metropolitan Ministries in 2013 to create Inside the Box Culinary Arts Program for aged-out foster children. All about C hef V anessa
Culinary Trailblazer
The dynamic duo couple received the Humanitarian Medal from World Chefs Without Borders for organizing the first-ever Worldchefs event in the U.S. -- Americas in Aid 2019. Chef Vanessa Marquis says, “Giving and helping is food for my soul.” Chef Vanessa Marquis also has a competitive side, which earned her a spot on her culinary school's student team. She continued individual competitions through her career and in early 2018. Chef Vanessa Marquis was named to the ACF Culinary Team USA 2020-National Team and competed at the Culinary She and her husband, Chef Rene Marquis, are deeply involved in the chef community.
Chef Vanessa Marquis currently serves as the ACF Tampa Bay Chapter President after serving the past nine years on its board. She has served the past four years on the Worldchefs International Chefs Day Committee as the Chairman. This year, Chef Vanessa Marquis also became committee chair for the Chef & Child Initiative for the American Culinary Federation. The committee’s goal is to reach as many children as possible globally, with the help of chefs, in “Preparing Children for a Healthy Life.”
World Cup 2018 in Luxembourg, receiving a Silver medal in the Individual Category, and a Silver with the team to IKA Culinary Olympics 2020 in Stuttgart, Germany. Chef Vanessa was inducted into the American Academy of Chefs in 2021.
Page 6 I HOSPITALITY NEWS JAN/FEB
1. What would be your advice to young people who are considering becoming chefs? V.M.: Pursue your goals relentlessly. Engage actively and elevate your abilities by seeking additional tasks from the chef, participating in volunteer opportunities with your local ACF chapter, joining the student competition team to refine your skills, and dedicating yourself to cooking tirelessly. Continuous practice is the key to improvement. Never hesitate to seek guidance from a chef or mentor when needed. 2. Would you encourage young people who have a passion for food service to go to culinary school or find a mentor and learn on the job? V.M.: I highly recommend that any aspiring chef consider attending culinary school. While learning in a kitchen setting is valuable, culinary INSIGHTS AND ADVICE FROM THE TAMPA CHAPTER PRESIDENT ON PURSUING A CAREER IN THE CULINARY ARTS school offers a comprehensive curriculum covering a diverse range of subjects including cooking methods, regional cuisine, baking, and pastry. While it's possible to become a proficient cook by apprenticing under a chef, attending culinary school provides the foundational knowledge, discipline, and techniques necessary to excel and reach mastery in the culinary arts. 3. Having spent many years in the "chef world," is there one segment that you would recommend more so than another, different tracks to run on such as an executive chef in a restaurant, a corporate chef in corporate dining, a hotel executive chef, a private chef, etc.?
V.M.: This question suggests a biased response as it implies there is a single answer for everyone. However, individuals vary in their culinary journey. The culinary world offers numerous paths and opportunities, and individuals must explore different areas in kitchens to discover their niche. This process takes time, although sometimes it may happen swiftly. Hence, it's valuable to be a member of the American Culinary Federation (ACF). Being part of the ACF provides unlimited networking opportunities and fosters camaraderie, enabling individuals to meet others and learn from their experiences. Personally, being an ACF member has been instrumental in my journey, as I've had the privilege of having several amazing mentors through the ACF.
HOSPITALITY NEWS JAN/FEB | Page 7
4. If you were to write a book about your chosen career path, what would the focus of the book be?
V.M.: Mise en place. Preparation is crucial, not just in the kitchen, but in every aspect of life. I cannot emphasize enough how vital it is for young chefs and at-risk youth to understand that having a mise en place mentality is the foundation of success. Personally, I regret not learning this principle earlier in life. In our household, mise en place is ingrained in our routines, whether it's keeping our keys in a designated spot, laying out clothes for the next day, or simply staying organized and consistent with our daily tasks to ensure smooth and stress-free days. But also, "take time for me." Prioritize yourself amidst life's hustle. Whether you're a chef or juggling multiple roles, time flies swiftly. Engaging in numerous non- profits can be demanding, especially when motivations differ. Despite the rewarding impact, it's crucial to ensure there's still space for personal well-being. After all, what's the value of it all if you neglect self-care? Therefore, don't forget to nurture yourself and your well-being.
"Engage actively and elevate your abilities by seeking additional tasks... Continuous practice is the key to improvement." V.M.: I avoid dwelling on "what if" scenarios. I fully embrace the path I've traveled, with no regrets. Undoubtedly, I've encountered missteps; yet for me, it's about learning to adapt and overcome. For those starting their journey, my counsel is simple: exert yourself, seek guidance, and embrace your mistakes. When mistakes occur, take ownership and reflect on how to improve. Joining the ACF community proves invaluable, as many will offer support, and you gain lifetime friendships. 5. Knowing what you now know about the world of chefs, if you had the opportunity to have a restart, what might you do different, if anything? And what would you advise people just starting out to do?
- Chef Vanessa Marquis, Tampa Chapter President
Page 8 I HOSPITALITY NEWS JAN/FEB
Bringing the WoW Effect! We are an award-winning OFF-SITE Premier Caterer for Corporate Events, Galas, Mitzvahs, Quinceañeras, Celebrities, Craft Services, Graduations, Bridal Parties, Tailgating, Cookouts and other events.
Located in Tampa, catering fine events throughout Florida. Our professional team will be on-site to WoW your guests.
April Meeting
Monday, April 8th, 2024 6:00pm - 8:00pm Gaston’s Culinary Services
GASTON MERIDETH
At the 2024 ACF National Convention Have you ever wanted to sell your sauce or seasoning? Chef Gaston will show us how.
HOSPITALITY NEWS JAN/FEB | Page 9
HOSPITALITY NEWS MAGAZINE
How to Pick the Right Cleaning Company A comprehensive guide to ensuring hygiene excellence and choosing the ideal cleaning partner for your restaurant P icking a good restaurant cleaning company involves thorough research and consideration of several factors
to ensure that the establishment maintains high levels of hygiene and cleanliness. Here's a step-by-step guide to help you choose the right cleaning service:
Define Your Needs
- List the specific cleaning tasks you need, such as kitchen cleaning, dining area sanitization, restroom maintenance, and floor care. - Determine the frequency of cleaning required (daily, weekly, monthly). - Search online for cleaning companies that specialize in restaurant cleaning services. - Ask for recommendations from fellow restaurateurs or industry contacts. Research Local Companies
"Ensure it outlines the services to be provided, frequency, cost, payment terms, and cancellation policy. By following these steps, you can select a restaurant cleaning company that meets your specific needs and maintains the cleanliness standards essential for a successful food service establishment."
Page 10 I HOSPITALITY NEWS JAN/FEB
HOSPITALITY NEWS MAGAZINE
- Read online reviews and testimonials from other restaurant owners. - Look for companies with experience in the restaurant industry and a track record of reliable service. Check Reputation and Experience
Verify Credentials
- Inquire about the training provided to the cleaning staff, ensuring they're trained in food safety and proper sanitation practices. - Consider companies that perform background checks on their employees. Evaluate Training and Staff - Contact several companies to request detailed proposals and quotes. - Compare the scope of services, costs, and contract terms from each company. Request Proposals and Quotes - Ensure the company is licensed, insured, and bonded to protect your business in case of accidents or damage during cleaning. - Check for certifications from industry organizations, such as the ISSA (International Sanitary Supply Association).
In the bustling world of hospitality, a clean and inviting restaurant is the cornerstone of success. By carefully selecting a cleaning company that understands the nuances of the industry, you not only ensure the longevity of your establishment but also contribute to the overall positive dining experience for your patrons. Choose wisely, and let cleanliness be the secret ingredient that sets your restaurant apart.
Review the Contract
- Carefully read the service agreement or contract before signing. - Ensure it outlines the services to be provided, frequency, cost, payment terms, and cancellation policy. Consider starting with a trial period to evaluate the company's performance before committing to a long-term contract. Trial Period By following these steps, you can select a restaurant cleaning company that meets your specific needs and maintains the cleanliness standards essential for a successful food service establishment.
646.483.7871
HOSPITALITY NEWS JAN/FEB | Page 11
The Show For Foodservice.
The National Restaurant Show is the must-attend event for every member of the restaurant and foodservice industry. As the world’s most influential showcase of foodservice innovation and inspiration, it’s where every trend, solution and category are represented — connecting you with the people and products you need to thrive in today’s business environment.
May 18 - 21
Join your peers from across the industry in Chicago on May 18-21, 2024 , for a future- forward experience where you’ll discover everything it takes to stay revenue-driven and relevant — from tantalizing tastes for your menu to actionable solutions for streamlining service, payments and more. Don’t miss this opportunity to test innovative new equipment designed to power automation and profits, engage with expert-led education on today’s hottest topics and build connections with key suppliers and foodservice professionals from around the world.
Why Attend the Show for Foodservice? Hospitality is constantly evolving, fueled by innovation and new technologies to keep ahead of changing consumer expectations. At the National Restaurant Show — the Western Hemisphere’s largest and most trusted foodservice event — you’ll find everything you need to plate up success for your operation, now and into the future. Discover exciting new products, interact with innovative new equipment, create business connections with key suppliers, access expert-led education sessions on today’s biggest topics and make invaluable peer-to-peer networking connections.
ATTENDEE FAQ
Page 12 I HOSPITALITY NEWS JAN/FEB
INTRODUCING THE 2024 KI AWARDS RECIPIENTS
Get ready for an extraordinary milestone! In commemoration of its 20th anniversary, the Kitchen Innovations (KI) Awards proudly presents its latest class of recipients, featuring 25 groundbreaking equipment products that are shaping the future of foodservice. Click below to explore the innovations selected for this prestigious honor. For an up-close look, don’t forget to visit the KI Showroom on the Show floor in May!
CLICK HERE TO SEE ALL THE AWARDEES
HOSPITALITY NEWS JAN/FEB | Page 13
What makes
BLACK BARN NOMAD
I cannot say this about many of the people profiled in HOSPITALITY NEWS , but Chef John Doherty was a customer of mine when he was the Executive Chef at the world-famous Waldorf Astoria. From what I remember, he had an office elevated about seven feet above the main kitchen with a large window giving him the opportunity to sit at his desk but also see what was going on in his kitchen. Chef Doherty truly had his finger on the pulse of everything that was going on and had the respect of his very cohesive team. Fast forward many years, Chef Doherty and I met again, but not at the Waldorf; we met at his new venue, the BLACKBARN restaurant. This is where the realization of his ultimate dream -- his own restaurant -- came true. It's now a huge success by anyone's measure. BY EDDIE DANIELS, PUBLISHER HOSPITALITY NEWS J ohn D oherty special Read more about Chef John Doherty in an upcoming edition.
In the years after high school, childhood friends Chef Doherty and Tom Struzzieri became celebrated professionals in their respective fields: the culinary arts and equestrianism. The two then set out to establish a restaurant that merged their passions, expertise, and collective love of New York City. After over 25 years working as the youngest Executive Chef of New York’s Waldorf Astoria, Chef Doherty brought his expertise and creative vision to life at BLACKBARN. In collaboration with Struzzieri, the partners developed the multi-layered BLACKBARN brand in the heart of Nomad where seasonal, rustic fare meets a contemporary farmhouse atmosphere.
WE WELCOME YOU TO JOIN IN THE BLACKBARN EXPERIENCE .
Page 14 I HOSPITALITY NEWS JAN/FEB
All about Hospitality
Brazil is known for its warm and welcoming hospitality. Brazilians are known for their friendly and outgoing nature, making visitors feel comfortable and at home. Hospitality is deeply ingrained in the Brazilian culture, and it is common for people to go out of their way to make guests feel welcome.
In addition to these cultural traditions, Brazil also has a wide range of accommodation options to cater to different preferences and budgets. From luxury resorts to boutique hotels and guesthouses, there is something for everyone. Brazilians are known for their attention to detail and strive to provide excellent service to ensure that guests have a memorable experience. Overall, Brazil's hospitality is characterized by genuine warmth, friendliness, and a desire to make visitors feel at home. Whether it's through small gestures like offering coffee, or hosting elaborate gatherings, Brazilians go above and beyond to ensure that guests feel welcome and well taken care of.
One aspect of Brazilian hospitality is the tradition of "cafezinho," which translates to "little coffee." It is customary for hosts to offer guests a small cup of coffee as a sign of hospitality and friendship. This gesture is seen as a way of making guests feel welcomed and appreciated. Another important aspect of Brazilian hospitality is the concept of "churrasco," or barbecue. Brazilians take pride in their barbecuing skills and often host elaborate gatherings where friends and family come together to enjoy grilled meats and socialize. Guests are always warmly welcomed to these gatherings and are encouraged to indulge in the delicious food and lively atmosphere.
APRIL 28, 2024
www.expobrazilnyc.com SELECT EXHIBITORS WILL BE LISTED & PROFILED IN UPCOMING EDITIONS
HOSPITALITY NEWS JAN/FEB | Page 15
MAPP is returning to Boston for a fun luncheon including award-winning Napa wines with so many of our wonderful friends who joined us for the Boston premiere of A Fine Line. To kickoff 2024, we are excited to gather at MAPP Mentor and Chef/Owner Karen Akunowicz's Bar Volpe. You'll get to hear Karen read excerpts from her new cookbook and discuss with filmmaker and Founder of MAPP Joanna James. Join us for an inspiring conversation with Karen, Joanna and Boston industry leaders on topics you care about most.
Sign-up for a MAPP Changemaker membership now, and the first five sign-ups will get a signed copy of Karen's new book Crave. Use our special roadMAPP discount code: roadmapp24
Plus all these benefits including educational resources, private invitations, discounts & more listed here:
GET YOUR TICKETS
BECOME A CHANGEMAKER
Page 16 I HOSPITALITY NEWS JAN/FEB
THANK YOU TO OUR PARTICIPATING PARTNERS
Join MAPP for an empowering evening of workshops for all our chefs, front-of- house professionals, beverage directors, and beyond. Don’t miss the first-ever screening of A Fine Line in Miami and get inspired to help support the growth and scale of women in the hospitality and culinary industry fueled by mentorship, advocacy, purpose, and the power of our community.
APRIL 2, 2024
stay tuned
HOSPITALITY NEWS JAN/FEB | Page 17
To celebrate International Women's Day, MAPP is hosting an exquisite three-course dinner on March 4th at Hav & Mar , led by Executive Chef Fariyal Abdullahi and visiting Chef Lana Lagomarsini intertwining Ethiopian cuisine, culture, and wine pairings expertly curated by some of Napa’s leading female winemakers. Our distinguished guests will gather to share a meal and our voices on advancing a more inclusive leadership within the culinary and hospitality industry. So join us to experience the vibrant seafood house from Chef Marcus Samuelsson, which is the ultimate testimony to inclusive leadership with the restaurant’s team led by a majority of diverse women.
Proceeds from the dinner will benefit the MAPP Education/Scholarship Fund for emerging talent. Seating is limited, get your tickets now.
HOSPITALITY NEWS JAN/FEB | Page 19
AHF Conference.org
Culinary Competition, Scholarships, & Internship Applications NOW OPEN! Exciting opportunities await you at the 2024 AHF National Conference in San Antonio! The 2024 AHF National Conference is just around the corner, taking place in San Antonio, August 23 - 24th. Specifically designed for self-operated healthcare foodservice and senior dining professionals, along with the valued business partners who support them, the AHF National Conference offers fantastic opportunities for learning and networking. AHF is excited to offer three ways to get engaged, ensuring you don't miss out...
Learn More
2024 AHF Culinary Competition: Apply by March 31st Showcase self-op excellence! AHF’s Culinary Competition invites member teams to vie for top honors in a thrilling 75-minute battle for Gold! With ingredients from AHF’s Market Basket, creativity knows no bounds. After rigorous selection, the spotlight shifts to the Annual Conference in San Antonio on August 24th! Don't miss the 2024 AHF Culinary Competition Informational Webinar on February 27th, featuring insights from past champions, Chef David Brue and Chef Jared Hunter.
Page 20 I HOSPITALITY NEWS JAN/FEB
Operator Scholarships: Apply by March 31st* AHF is pleased to announce that there are a number of scholarships available to support operators in attending AHF’s 2024 National Conference. Each year AHF is proud to provide scholarships to assist our operator members in attending the AHF National Conference thanks to the generous contributions of AHF, our local chapters, members, and, most of all, valued business partners. *After March 31st, scholarship applications will be accepted on a rolling first come, first served basis. AHF’S Culinary Competition Conference Student Internships: Apply by April 28th AHF is now accepting applications for internships in conjunction with our National Conference in San Antonio! Recipients are expected to travel to San Antonio and work the conference. During your time on-site at the conference, you will participate in the management and running of AHF’s National Conference, have the opportunity to visit sessions, and network with future employers. AHF will award up to three students with internships. Apply for a Scholarship Today
Learn More and Apply
Get Approval Now! AHF provides a template operator justification letter for your convenience. Use this letter in order to demonstrate to your administrators that attending AHF's National Conference is a valuable investment for your facility and staff. Submit the letter to your administrator(s) now to secure early approval and ensure that you don't miss out on the only conference exclusively for self-operators! Don't Be Left Out! Last August, over 500+ operators and business partners came together in Orlando to build and strengthen their professional networks, connect with old friends and make new ones, and to participate in exceptional continuing education sessions. Don't miss out on this opportunity in 2024!
HOSPITALITY NEWS JAN/FEB | Page 21
"AHF is an amazing organization, and I am in awe of the strength and knowledge base of the members. I learn something new every time I interact with both operator and business partner members. It gives me the lift I need to continue to drive my program forward for my patients and customers." ~AHF Operator Member
Ways to Attend
Be a Part of This Year's Conference: Culinary Competition, Student Internships, Scholarships, and More!
Page 22 I HOSPITALITY NEWS JAN/FEB
SPONSORS ONSORS SPONSORS SPONSORS ONSORS SPONSORS SPONSORS
OUR SPONSORS
SPONSORS ONSORS SPONSORS SPONSORS ONSORS SPONSORS SPONSORS
HOSPITALITY NEWS JAN/FEB | Page 23
Thinking about Becoming
a Corporate Chef
B eing a corporate chef can be a good career choice for those those who are passionate about cooking and have a
desire to work in a professional kitchen environment while
maintaining a more regular schedule than a traditional restaurant chef. Corporate chefs often work for large companies, hotels, or institutions such as hospitals or universities, where they are responsible for menu planning, food preparation, and kitchen management.
Here are some advantages of being a corporate chef:
Stable Work Environment
There may be opportunities for career advancement within a corporate structure, such as moving into food service management or executive chef positions. Career Growth However, it's essential to consider that, like any career, there are also challenges. The job can still be demanding, with the need to manage food costs, maintain high-quality standards, and lead a kitchen staff. Additionally, the salary and opportunities can vary greatly depending on the employer and location. If you have a strong passion for cooking, excellent leadership skills, and the ability to work well under pressure, a career as a corporate chef could be a fulfilling path for you.
Corporate chefs typically work in a more structured and predictable setting compared to the high-pressure environment of restaurant kitchens. Unlike restaurant chefs who often work late into the night and on weekends, corporate chefs may have more regular hours and potentially better work-life balance. Regular Hours Since corporate chefs are often employed by larger organizations, they may have access to better job benefits, such as health insurance, retirement plans, and paid time off. Benefits
Page 24 I HOSPITALITY NEWS JAN/FEB
Taryn Brandes Taryn is the Founder of Brand Urban, a recognized leader in real estate advisory services for food & beverage operators nationwide.
TARYN BRANDES
Brand Urban is a full-service real estate advisory and brokerage company - focused on food & beverage and lifestyle retail brands in major metro markets nationwide. The team is passionate about hospitality and the vibrancy of the brands and projects that they work on. The company has a thoughtful and specialized approach to its brokerage and consulting business - creating high- impact real estate strategies in both urban and “suburban-urban” environments. Its services range from market entry and multi- unit expansion strategies in the New York Taryn is part of the New York Hospitality Group and is actively engaged in the food and beverage segment of the real estate industry. Urban prides itself on its ability to understand the restaurant industry, consumer behaviors and market trends, creating successful growth plans and leasing strategies for its clients. Metro to brokerage, consulting and F&B project-leasing roles nationwide. Brand
Pastry Chef Courses Become a French Pastry Chef
You don’t live in France and yet you want to specialize in pastry. Become an expert like a French pastry chef.
A professional pastry course in your home kitchen 100% online Click here for more information
HOSPITALITY NEWS JAN/FEB | Page 25
The Crucial Role of Customer Service The Heart of Hospitality
In the dynamic world of hospitality where guest experiences shape reputations and word-of-mouth can make or break a business, customer service stands as the cornerstone of success. This article delves into the pivotal role that customer service plays in the hospitality industry, unraveling the reasons why it is deemed crucial for establishments aiming not just to meet but exceed guest expectations.
Competitive Advantage In a highly competitive market, exceptional customer service can differentiate one hospitality establishment from another. When guests receive exceptional service, they are more likely to choose that particular hotel, restaurant, or venue over its competitors. Repeat Business Guest Satisfaction Providing excellent customer service ensures that guests have a positive experience during their stay or visit. Satisfied guests are more likely to return in the future, recommend the establishment to others, and leave positive reviews, which can ultimately boost the reputation and profitability of the business.
By offering top-notch customer service, establishments can create a loyal customer base that returns regularly. This repeat business helps to sustain revenue and ensures a steady stream of guests. Positive Word-of-Mouth Satisfied customers are more likely to share their positive experiences with friends, family, and colleagues. Word-of- mouth recommendations can significantly impact a hospitality business, attracting new customers and expanding its reach without significant marketing expenses.
Building customer loyalty is essential in the hospitality industry.
Page 26 I HOSPITALITY NEWS JAN/FEB
Continued on next page
CONTINUED FROM PREVIOUS PAGE
Brand Reputation Customer service plays a vital role in shaping the reputation of a hospitality establishment. A reputation for excellent service leads to increased trust and credibility among consumers. On the other hand, poor customer service can damage a brand's image and lead to negative reviews and decreased customer trust. Upselling Opportunities Exceptional customer service can open doors to upselling opportunities. When guests have a positive experience with staff members who understand their needs and preferences, they are more likely to engage in additional services or upgrades, contributing to increased revenue for the business.
In summary, customer service is vital in the hospitality industry as it directly impacts guest satisfaction, loyalty, brand reputation, and overall business success. By prioritizing exceptional service, hospitality establishments can stand out in a competitive market and build long-term relationships with their customers.
GO CRY IN THE WALK IN Elevate Your Brand with
SEEN BY THOUSANDS OF
CHEFS HOTEL MANAGERS FOODSERVICE DIRECTORS RESTAURANT OWNERS F&B DIRECTORS PURCHASING DIRECTORS
POWERED BY
HOSPITALITY NEWS JAN/FEB | Page 27
Advocacy Trade associations typically represent the collective interests of their members and can lobby for legislation and regulations that benefit the industry. Access to Resources Members may have access to exclusive research, statistical data, case studies, and publications that can provide valuable insights into the industry. Professional Recognition Associations often have certification programs, awards, and recognition opportunities that can enhance a professional's or company's credibility and reputation. Marketing and Visibility Membership can offer increased visibility through association directories, websites, and events, helping businesses to attract new customers and clients. Benefits of Joining a B elonging to a trade association can offer numerous benefits to professionals and businesses in various industries. Here are some of the key advantages: Networking Opportunities Trade associations often host conferences, seminars, and meetings that provide members with opportunities to connect with peers, industry leaders, and potential clients or partners. Continuing Education Associations frequently offer workshops, webinars, and training sessions to help members stay up-to-date with the latest industry trends, technologies, and best practices. Trade Association
Group Purchasing Power Some associations provide members with access to discounted rates on products, services, and insurance
through group purchasing agreements. Legal and Technical Assistance
Associations may offer access to legal advice, technical support, and industry-specific guidance, which can be particularly beneficial for small businesses.
Nationally renowned culinary entertainer who brings the joy of cooking to an entirely new level. He has established himself as a trailblazer in the food/entertainment industry, revolutionizing American cuisine by infusing it with exhilarating, high-energy performances at special events. Whether it’s a grand-scale event or a private celebration, DJ CHEF captivates audiences by flawlessly combining his culinary expertise with his skills as a DJ, making him the most sought- after entertainer for food and wine festivals, trade shows, and corporate activations across the globe. His culinary prowess was recently celebrated with a victory on Food Network’s Cutthroat Kitchen, showcasing his exceptional skills in the kitchen.
Page 28 I HOSPITALITY NEWS JAN/FEB
Introducing the NEW and Improved
NYSRA APP Make connections, stay informed on legal information, register for events, and engage in important discussions with fellow members of the NY Restaurant Industry.
Connect with Fellow Members 🤝
Access Vital Advocacy Info 📢
Register for Events with Ease 🎫
Engage in Discussions 💬
Once you download the app, use your NYSRA Member ID and password to login.
Need assistance with your NYSRA credentials? Email membership@nysra.org
HOSPITALITY NEWS JAN/FEB | Page 29
WHAT’S OUR ALL ABOUT food Chef M.J. Alam talks about what makes Limani a NY landmark
he Mediterranean is a magical corner of the world, full of the wonders of the sea, rocky cliffs and beautiful beaches. T The culture is welcoming and family-oriented, with food as a main medium through which to enjoy the company of others. At Limani, we work hard to embody the spirit and culture of the Mediterranean in both atmosphere, ambiance, and cuisine. We bring a unique style and presentation that you won’t find at other restaurants and a flare for both classical and modern takes on traditional dishes. The Mediterranean is known for its delectable variety of delicious flavors, wholesome natural ingredients, and colorful spices that brighten up the palate.
We believe in eating the food you love with the people you love.
The Mediterranean cuisine and diet have supported and enriched the lives of countless individuals. Rich in healthy oils, fresh vegetables, lean protein, and wholesome grains, our food is both delicious and incredibly healthy. Bring the whole family to our world-class Greek restaurant and experience the joy of fresh, traditional cuisine, professionally prepared with love and care.
Page 30 I HOSPITALITY NEWS JAN/FEB
THE BEST MEDITERRANEAN IN NYC food Upscale Seafood Restaurant
Our menu is constantly updated with the freshest of ingredients, and seafood is flown straight from the coastal shores to be expertly prepared in traditional Mediterranean style. Stop by today and experience a slice of Greece and Cyprus by connecting your taste buds with the timeless shores of the Mediterranean, right in the heart of New York City and Roslyn! aesthetics, to our welcoming ambiance and atmosphere, you and your family will feel right at home at our tables. We’ve established a relaxing place welcoming to the whole family where you can relax and let us take care of the hard work and dedication that goes into each and every one of our dishes. At Limani, you’ll be transported to the beautiful Mediterranean shores of Cyprus and Greece. From cultural touches and
HOSPITALITY NEWS JAN/FEB | Page 31
Private, Intimate Dinner Parties Romantic Date Night & Couples Date Night: 2-4 Larger Dinner Parties: 6 Or more, up to as many as your dining room or backyard can hold
Add a little bit of body text Chris LaVecchia is Long Island’s premier, in- home private chef. He offers exceptional, intimate dining, in the comfort of your home. Chef curates an exquisite, five course tasting menu based on your preferences using the INTAKE FORM. Spoil your loved ones with a romantic date night for 2, couples date night, dinner for 4, or larger dinner parties of 6 or more, up to as many as your dining room or backyard can hold.
See what everyone is talking about on our REVIEWS & TESTIMONIALS PAGE
Page 32 I HOSPITALITY NEWS JAN/FEB
Originally designed as a residential- style hotel with wind-swept terraces to entertain, the Neo-Romanesque edifice, a New York City Landmark, exudes the ambiance of a private club. The Benjamin was fully redesigned by interior designer Lauren Rottet and restyled in partnership with Benjamin Sleep Expert, Dr. Rebecca Robbins, to bolster the residential appeal and create an ambiance of relaxed sophistication.
HOSPITALITY NEWS JAN/FEB | Page 33
Page 34 I HOSPITALITY NEWS JAN/FEB
THREE GENERATIONS
FT LAUDERDALE FLORIDA
Our philosophy has always been to give the customer the most value for their dollar. We know we’ve given more food value, but value is a lot more than menu price. It is the way you are greeted and treated, it’s the quality of your dining experience, and it’s the little extra courtesies that make dining out a special Our Philosophy
About Us
A great restaurant with an equally great reputation spanning over three generations. TROPICAL ACRES , located in Fort Lauderdale, South Florida has been a landing zone for families for many years
occasion. Dining out is more than just a meal, and we’ve strived for years to make it a very pleasant experience for our guests. Serving the best food at sensible prices in a friendly, caring atmosphere is what we do best, and we believe this is what keeps our guests coming back.
HOSPITALITY NEWS JAN/FEB | Page 35
PRESS RELEASE
Ignite Foodservice Solutions announces its new partnership, beginning March 1st, with ITW Food Equipment Group, a renowned leader in the foodservice industry and a subsidiary of Illinois Tool Works. This collaboration marks a significant milestone for Ignite, as it aligns with our mission to offer innovative and high-quality foodservice solutions, creative problem-solving, and responsiveness. Ignite Foodservice Solutions is a manufacturers’ rep firm for the foodservice industry that represents quality foodservice equipment and supply manufacturers in multiple states in the western part of the United States. They use a combination of sales, culinary support, and end-user specialists to meet the demands of manufacturers, dealers, consultants, and end users. Ignite is an active member of MAFSI, the Manufacturers' Agents Association for the Foodservice Industry, covering MAFSI Regions 20 and 25 (Mountain and Northwest regions respectively). ITW representation kicks off in the Pacific Northwest region on March 1st and in the Mountain states on April 1st. ITW Food Equipment Group is recognized worldwide for its comprehensive range of premium brands catering to the core needs of commercial kitchens. With a legacy spanning over a century, the group supports culinary professionals who are passionate about creating exceptional food. The portfolio includes respected brands such as Hobart, Traulsen, Baxter, Vulcan, Wolf, Berkel, Centerline, Gaylord, and Ibex. ITW prioritizes customer-driven innovation, with more than 1,000 staff members having achieved at least one invention. As an ENERGY STAR Partner of the Year for an impressive 16 years, ITW Food Equipment Group is also committed to energy efficiency and sustainability, aligning with Ignite's values of promoting eco-friendly foodservice solutions. The partnership with ITW will enable Ignite to offer an expanded suite of products, covering everything from food preparation and refrigeration to cooking, baking, ventilation, weighing, wrapping, dishwashing, and waste disposal. The National Restaurant Association has consistently recognized ITW with Kitchen Innovation Awards for its equipment solutions. Hobart’s CL Rack Conveyor Dishmachine was just named a 2024 KI Award winner, and the LXnR, the only two-level undercounter rack design that is NSF certified, was a winner in 2023. The IBEX Oven, which combines solid-state radio frequency (RF) technology with convection heating to deliver fast results and high food quality, was a 2022 recipient. Carl Kisner, President and CEO of Ignite Foodservice Solutions, expressed his enthusiasm about the partnership, stating, "ITW Food Equipment Group is a company that not only aligns with our core values but also complements our mission to deliver top-notch foodservice solutions. Together, we are set to revolutionize commercial kitchens, enhancing operational efficiency and sustainability while supporting culinary professionals in their pursuit of creating great food." About Ignite Foodservice Solutions: Ignite is a manufacturers’ representative firm for the foodservice industry that represents quality foodservice equipment and supply manufacturers. Sales and sales support coverage includes multiple states in the western part of the US. Through initiatives like The Culinary 360 Podcast, Ignite aims to share its passion for foodservice, fostering a community of learning, inspiration, and culinary advancement. March 1, 2024 Ignite Foodservice Solutions Adds ITW Food Equipment Group Brands
Page 36 I HOSPITALITY NEWS JAN/FEB
WELCOME TO
RMK HOSPITALITY
S E RV I CE S
Exceeding Expectations
RMK Hospitality Services is a leading provider of linen and garments laundry services for hospitality facilities on the East Coast.
RMK was founded in 2016 and has been servicing hotels, restaurants, and other hospitality institutions. Our core business is the laundering of hospitality linens. Our processing services include sorting of the soiled linen, washing, drying, ironing packing and delivery according to customer specifications.
(631) 226-8908
rmkhospitalityservices.com
HOSPITALITY NEWS JAN/FEB | Page 37
Arrive. Preheat. Wait. Wait. Wait. Who has time for all of that? iVario. The Game Changer.
rationalusa.com
Page 38 I HOSPITALITY NEWS JAN/FEB
01.03.2023 12:24:41
Can Give Back To The Ways Your Restaurant
Community
Whether you are a quick-service food truck, pizza, or fine-dining restaurant, it’s important to find ways to give back to your community. According to the National Restaurant Association, 94% of restaurants make charitable contributions, and their contributions mostly go to their local community. During a disaster, restaurants become the backbone of support by providing food and beverages to first responders of those affected. As a restaurant owner, giving back can create buzz for your restaurant, add to staff morale, and set you apart from competition. Getting involved with a charity or giving back to your restaurant also doesn’t have to be as complicated or costly as you might think. Check out our list of different ways your restaurant can give back to your local community below.
Donate to a Food Bank
Host a Food Drive Hosting a food drive is one of the easier things to do. You can make it a one-day affair or have it last for a full month. Just set up an area in your restaurant to showcase it and a place where people can drop off their food items. Depending on the types of food you will accept, you may need a small or large space to house donations. Accepting perishable food can be a bit more challenging than accepting just nonperishable foods. Pick a Charity to Support It’s important to pick a charity to associate your restaurant with. Every charity is a great charity to give to, but it might be a good idea to pick one that closely relates to your restaurant’s target audience. Supporting a charity can show people how you support the local community. Additionally, it can only help your restaurant’s brand and values.
Donating to a food bank can always be helpful for both adults and children in your local area. You can’t always have locally grown inventory, especially during the winter months, so try starting with giving away non-perishables. IIf you want to try the next step, start thinking about the ingredients in your menu. Communicate with your local food bank and plan your menu around items they might need. Give Back to Local Schools In 2016, one in five children in the United States struggled with hunger according to No Kid Hungry. No Kids Hungry is known for its initiatives in school breakfast and summer food programs for children. They found that by having a school breakfast, students scored 17.5% higher in math than those schools that didn’t have breakfast programs. Children are our future, and giving them the nourishment they need will go a long way. Read More Here
HOSPITALITY NEWS JAN/FEB | Page 39
THREE MAJOR RESTAURANT
Get New Owner in 2023 TRADE SHOWS
from PMQ Pizza Magazine.
New Ownership Miller and Von Gal are no strangers to the three major restaurant events or the industry they serve. In 2014, under the banner of Urban Expositions, they purchased the events from Reed Exhibitions and grew them until 2016, when they sold them to Clarion Events. especially as the restaurant and hospitality industries are seeing exponential growth following the challenges during the pandemic,” said Von Gal, partner in Restaurant Events, in a press release. “We are thrilled to be re- acquiring these events, “The recent International Restaurant & Foodservice Show, which was held in March, reported a 50% increase in attendance, bringing the audience nearly back up to pre-pandemic levels. The aisles were packed with solutions providers and qualified buyers, and there was an excitement for the industry to be back together. We look forward to building on this momentum for the Western Foodservice & Hospitality Expo in August and the Florida Restaurant & Lodging Show in November.”
The trio of trade shows and conferences offer access to the hottest menu trends, state-of-the-art design and decor, business education seminars and workshops, and hundreds of the leading vendors and purveyors dedicated to serving the restaurant and foodservice community. The events highlight hundreds of leading vendors demonstrating and sampling the newest food products, technology, and equipment for the restaurant, foodservice, specialty beverage, and hospitality markets. Free education programs offer how-to sessions, business solutions, conversations with industry experts, culinary demonstrations, and competitions. The Western Foodservice & Hospitality Expo takes place August 6-8 at the Anaheim Convention Center and is co-located with Coffee Fest Anaheim. It’s sponsored by the California Restaurant Association. The International Restaurant & Foodservice Show of New York will be held March 3-5, 2024, at the Javits Center in New York City. It’s co- located with Coffee Fest New York and is produced in partnership with the New York State Restaurant Association.
HOSPITALITY NEWS JAN/FEB | Page 41
Page 42 I HOSPITALITY NEWS JAN/FEB
FOODWORKS exhibited at the recent restaurant show at the Javits Center in NY and had great success in sharing their unique story with hundreds of restaurant owners and others in the
foodservice industry. Above (top picture) is
FOODWORKS NE Regional Experience Manager Corey Silverstein and the bottom picture is John Coker, President of FOODWORKS being interviewed by HOSPITALITY NEWS
HOSPITALITY NEWS JAN/FEB | Page 43
Service & Product Directory
If you are interested in being listed, please contact us at info@hospitalitynewsny.com
Apparel Crooked Brook Utica, New York crookedbrook.com Architecture / Design Focus Lighting New York, New York focuslighting.com Bakers / Baked Goods Fresh and Tasty Baked Products, LLC Bronx, New York freshandtasty.com Rockland Bakery Nanuet, New York rocklandbakery.com Beverages Yorkville Coffee Company Brooklyn, New York (718) 768-4848 Butcher Casanova Meats West Babylon, New York casanovameats.com Chemical Companies Cleanse Tec Hauppauge, New York cleansetec.com
Cleaning Companies
LaBel Equipment Corem, New York labelfoodservice.com Rogers and Sons New York, New York rogerandsons.net The Sam Tell Companies New York, New York samtell.com Singer M Tucker Paterson, New Jersey singerequipment.com
Alpha Solutions Farmingville, New York
alphawastesolutions.com Commercial Cleaning Corp. Trenton, New Jersey commercialcleaningcorp.com Hoodz Ann Arbor, Michigan hoodzinternational.com Sani Systems Hicksville, New York sani-systems.com
Culinary Schools
Event Planners
Culinary Institute of America Hyde Park, New York ciachef.edu Institute of Culinary Education New York, New York ice.edu Johnson and Whales Providence, Rhode Island jwu.edu Kosher Culinary Center Brooklyn, New York kosherculinarycenter.com
Gabriela Moura Events Queens, New York gabrielaevents.com Elegant Affairs New York, New York elegantaffairscaterers.com Flatware - Dishes, Glasses, Utensils
Round Eye Supply Kennesaw, Georgia roundeyesupply.com
Dairy
Tuxton Walnut, California tuxton.com Welltold Glassware Exeter, New Hampshire welltolddesign.com Food Distributors / Food Services
Bartlett Dairy Jamaica, New York bartlettny.com Cream-O-Land Dairy Florence, New Jersey creamoland.com
Diversey Fort Mill, South Carolina diversey.com Ecolab Saint Paul, Minnesota ecolab.com Imperial-Dade Jersey City, New Jersey imperialdade.com Ronbar Laboratories, Inc. Long Island City, New York ronbarlabs.com
Dearle Farms, Inc. Bethpage, New York derle.com Wards Ice Cream Paterson, New Jersey wardsicecreamonline.com
Bertram Foods Linden, New Jersey sbertram.com
Gordon Food Services Wyoming, Michigan gfs.com Jamac Frozen Foods Jersey City, New Jersey jamacfoods.com
Equipment Dealers
Elite Equipment and Design Farmingdale, New York elitestudioe.com
Santec Clean Needs Linden, New Jersey cleanneeds.com
Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72Powered by FlippingBook