JUNE 2022
JUNE OR JULY EDITION
PODCAST by PALMER
NRA RESTAURANT SHOW, A GREAT SUCCESS
PODCAST
What’s Happening in the Hampton’s
COMING SOON
HOSPITALITY AT ITS BEST
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Authored by Jim McManus
I love the Hospitality Industry; I have dedicated my en- tire life to the service of others within the context of the “Philosophy” of hospitality, from a very unique view- point, having been raised in one of the most beautiful and exciting places in the world, Southampton, New York out on the Eastern End of Long Island, as they say out east, “I am a local”. My first job was as a paperboy, working for Newsday, diligently riding my cherry red stingray bicycle with the chopper style handlebars with a yellow “banana” seat. My paper route was mansion row, and from the start, I was given the opportunity to see what was happening “Behind the hedgerows” and it shaped my life, and it sent me on a journey into the world of hospi- tality literally taking me around the world and to this day
I am constantly learning from the best and experiencing the “La Joie de vivre” from a unique perspective. I learned quickly that it was the quality of ingredients that made a successful recipe, each ingredient in balance, complimenting each other in a harmonious symphony of taste and artistic presentation. I was mentored by the best people in the best industry, it was more than a simple culinary experience, as I was educated in the creative arts of hospitality embracing the diversity of cultures from around the world, and my palate was not the paint colors, it was the people, beautiful people, who enriched my life, I became an artist and, in a recent, great and inspiring conversation with Donna Drake, she highlighted it to me in
a special gift to me , a copy of the book, “Manifesting Your Dreams”, a collection of stories by Marla Mckenna. Donna signed the part of the book which told her amazing story, “We paint with people, Jim & Donna-5-26-2022”, and I agree we must paint our masterpiece with people. As a noun, the definition of hospitality is the “generous, and friendly treatment of visitors and guests”, it is about the “hospitable treatment of others”. Some definitions go further, describing the “generous reception of guests, visitors, or strangers”. As a verb, it’s about how you make people feel, by sharing and embracing the diversity of our
cultures with others, the enrichment of our lives with joy, by sharing the gifts of ourselves in service to others. The pineapple, as a fruit is the international symbol of hospitality, representing friendship, wel- coming, and hospitality. When I graduated from Cornell’s School of Hotel Administration in January of 1989, I earned a college ring which highlighted the four symbols that are the four pillars of hospitality which are; The Key, Two Grasping Hands, The Knife and Fork, and The Lamp. The Key to every door represents real estate, venues, architecture, and security, the Key also unlocks opportunity. The Knife and Fork represent the culinary arts, which embraces the diversity of ingredients and culture. The Two Grasping Hands greeting each other is about friendship and networking representing people, commu- nity, coming together in collaboration with the fusion of ideas. The Lamp is the “Beacon of Hospitalities
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HOSPITALITY, LOOKING BACK By Linchi Kwok
cus bon si is, pestem es dem diusquo nsupimis hem teres! Sate, nonte ina, unum. Sp. Averfer icupio igno. Ut ca que const per aut L. Host virideraet iam nos, ocus et diis, vivil cons hem sedin di sena, cumerem aris fuius, cus bonsus ari condici visque telic terfin viverideo, nihi, quam se det vis Marit grae que condeli natistraret; norum duconde fecte, Cupimus, nim id centeri busatque et? Palares senat, norimih illegereorei comanum ta con sentrunc macerti consic medie esciam, que in sestat L. Am tudactus Ad rei ium et rei si is, pra rem facepon Etra a quodit; nos obse noc rem Palicion tes publibus, noc- cive riora, oc te alicons ultorae tam et Catorbit. Eris. Simpra videm ilium adelus erictuit, con- fecerfex sentracrum ex nostiusa estaria es voc teribunce qui iam, nost vicon se praes bontridet Cas rei probus converum iam potem P. Quas- tam, coneque rtabut L. Simmoent, sus haberum more crem con sedis conem publiis niusuli simorudam Pat iptea obusque egerte nonsulicio erevicio in te alinatus corbit vastem derbis arit; intem Romne alerite manultus milnent elientius pario, publium tuium inium erei perorae consul- vita, st Catori, defecusquam, utem auctabe rtu- ius publina moentie nihiliis? Am mus aucturem deffreis. Effresi lnequit L. Dam inclem intellabus Ahaciam me nos omne primus, etilis es Cast vensultius auctus dum mentis condam te pat forteribus te popubliem nondum mis scemquit; nonte mo viveribus et pribunc ulibute llatum finest avo, norum imus; entusquod pra? Ublissa erio unum med prid con sessis; hores bonve, demque ad consi fecio, Catiam acie re, firicioc ret; nicaess olicit, que publiam unius hentia nox sa nonsultori suam coena, patioculic re, quost demquam te noca;
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POWERED BY PARTNERSHIP
Meet Rich’s. We’re a family-owned food compan creative solutions to food industry professionals From foodservice and retail to in-store bakery, d customers and stay competitive, no matter wher
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ny dedicated to inspiring possibilities. From innovative products to hands-on expertise, we bring s around the world, helping unlock new possibilities to captivate consumers and grow your business. deli and prepared foods, among others, our goal is to be your trusted partner, helping you delight re the market moves.
MARTIN DANIELS OF HOSPITALITY NEWS GETS THE STORY FIRST HAND ABOUT RICH’S GENEROSITY DURING THE HEIGHT OF THE PANDEMIC
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MARTIN
Enlightenment”, the guiding light that illuminates our path with core values. Paths are riddled with obstacles, road- blocks, insecurities, and prejudice warping our perceptions of truth. People fear what they do not understand. Only by embracing the cultural diversity of hospitality and celebration of people are these fears diminished. The more we know and understand about each other, the more we grow together, illuminating and amplifying hospitality’s “Beacon of Enlightenment” with integrity and trust. Together we must reach, seek, see and dream our way forward, navigating the challenging path through the obstacles towards enlightenment, by “doing the right Thing in the right way”. Hospitality is a simple philosophy that transcends and transmogrifies culture, as a powerful recipe for business and personal success. The start of any great event begins with an invitation to the guests. The focus of every great event should always be on the guest experience. It is my goal to treat the many people who read and enjoy, “Hospitality News” as our most important guests. Being the best is a plateau we all can stand on, and as I always say, “If a friend is a thread than weave me a cloth” I am a storyteller and a lover of history, I will weave the threads of people into a tapestry of hospitality that includes famous people, amazing companies, great charitable “Not for Profit organizations, wonder- ful institutions out on the Eastern End of Long Island like; hotels, restaurants, beaches, venues, historical museums, hospitals, vineyards, caterers, slow food, farms, artisan gourmet food producers, distilleries, private chefs, event planners, venders, designers, performing arts centers, equestrian, country clubs, yacht clubs, and golf clubs, who are all artists contributing to a new experiential world of Hospitality uniquely in their own way. It is a beautiful tapes- try. I started as many do in the hospitality industry as a dishwasher at the bottom rung of the ladder. I then became a
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delivery boy and stock boy, at an iconic grocery store in Southampton, called Catena’s known as a jeweler sto- ry of culinary ingredients especially prime meats. I would answer the phone, discovering the greatest private chefs from around the world would give me their list of ingredients. I would go around the store placing their shopping list into a box, and deliver it to the mansions. I would always ask questions like what are these little red sticks in a test-tube, and why did they cost $40. The private chefs would educate me explaining that they were not sticks, but the stigmas of the saffron flower, which was a main seasoning of paella, of course the next question would be what is paella, so my culinary training begun, I became a chef, a sommelier, a waiter, a food and beverage director, and ultimately a salesman for the special events industry. I laugh because I told the owner of Catena’s back in 1979, that I wanted to become a doctor, lawyer or an accountant because one day I wanted a house on the beach in Southampton. He informed me that no one who owned a mansion on the beach in Southampton was a doctor, a lawyer, or an accountant, that everyone of them was a salesman. So, I traveled to New Orleans, worked at Brennan’s in the French quarter for four years, traveled to England working for Trust House Forte Hotels, and landed in Brooklyn working for a small party rental company for ten years, eventually became the Executive Director of Sales at the largest party rental company in the United States for 22 years. The pandemic threw a monkey wrench into the world of hospitality and the entire industry was destroyed. A great friend sent me a plaque which read, “not every storm comes to destroy, some come to clear a path”. I was given a lifeline and as it turns out, the opportunity to work for a different type of hospitality company which I creat- ed with a man named Seth Stern, who owns a great company called Something Different Party Rental, and the SDPR Event Shop based out of my hometown of Southampton., N.,, Back where I started right next to Catena’s at 145 Main Street My analogy is that I was the captain of a great hospitality ship named the , “The Titanic”, which hit an iceberg called, “The Pandemic”, I went into the water and Seth and SDPR was the lifeboat and threw me a lifeline. Someone once wrote, “You do not need a new day to start over, you only need a new mindset”. I am starting over with a commitment to the readers of “Hospitality News”, to treat them as the most honored guests at our most important special event. Someone else wrote, “I am a lighthouse rather than a lifeboat, I do not rescue, but instead help others find their way to shore”. I look forward to our journey together, and I pledge to pay it forward, by shining the light of the “Beacon of Hospitality” on the greatest people, in the greatest in- dustry on the planet, “The Hospitality Industry”, with a renewed focus on wellness and collaboration leading to prosperity for all. It’s a new beginning and we have lots of great stories to share. Let’s get this party started! With gratitude and appreciation, Jim McManus Chief Business Development Officer Something Different Party Rental and Event Shoppe 145 Main Steet, Southampton, NY 11968
Phone 631-824-4070 Cell: 201-481-0188 Email: Jim@sdpartyrental.com
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2022 Long Island Hospitality Ball The Long Island Hospitality Ball is a premiere Long Island culinary, wine and spirits event featuring many of the top Long Island & Metropolitan restaurants and premier beverage companies benefiting the Carol M. Baldwin Breast Cancer Research Fund. Guests enjoy a walk around tasting experience where they can sample mouthwatering dishes, taste premium wines and spirits, and enjoy the sights and sounds of an evening
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in reveiw
filled with music and entertainment as well as an exciting raffle featuring a wide array of prizes. The 2022 Long Island Hospitality Ball will be the 10th LIHB! The the event is host- ed annually by the Long Island Hospitality Ball volunteer committee which in the past has raised over $3.5 Million to support the fight against cancer.
SEE WHO SUPPORTS THE LONG ISLAND HOSPITALITY BALL SEE THE NEXT FEW PAGES
BROADCASTING LIVE
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Synonymous with Service & Quality
Empire Merchants is the premier wine and spirits dis- tributor in the metropolitan New York area with roots going back to the end of Prohibition. With more than 1,500 dedicated employees and state- of-the-art facilities, Empire Merchants has become synonymous with both service and quality and has earned the loyalty of more than 10,000 area restau- rants, bars, hotels, nightclubs and retail outlets. Our centrally located offices and warehouses in Queens and Brooklyn stock over 8,500 unique bev- erage alcohol products, shipped to us from over 150 global supplier partners. Our sophisticated ware- house management and sortation systems allow us to effortlessly track a single case as it moves through our distribution center and onto a truck for delivery to the trade next business day. The company was formed in February 2007 through the legal combination of Charmer Industries Inc. and Peerless Importers Inc. in Metro New York. The re- sulting company, Empire Merchants, is a partnership between Bulldog Ventures Ltd., a company owned by the Magliocco family, and Charmer Industries, Inc., a company owned by the Drucker and Merinoff fami- lies.
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OFFICIAL MAGAZINE OF THE L.I. HOSPITALITY BALL
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Wow audiences with visual elegance and engage them in deeper discussions about your brand through a variety of interac touchscreen kiosks, trade show displays and customized digital signage. Build solid, lasting connections between your vis In the Age of the consumer, brands must be laser-focused on the customer and their experiences. Popshap offers compan operate engaging experiences on a daily basis. Your success is our success. We get it, choosing the perfect trade show digital signage is overwhelming. We pair decades of trade show technology exp Quickly capture your target audiences attention Easily generate 10x more leads Impress the masses with your modern technology
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ctive devices and trade show kiosks. We supply it all, from touchscreen tables to video walls, to interactive sitors and your brand. nies all the necessary tools, data, and processes to design, enable and
perience with in-house production capabilities to:
OFFICIAL MAGAZINE OF THE L.I. HOSPITALITY BALL
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An industry leader you can depend on! For over 16 years, Apple Ice has been doing more than just manufacturing and distributing qual- ity ice to wholesale and retail customers. We’ve been exceeding customers’ expectations. Apple Ice produces more than 800,000 lbs. of fresh ice each day to ensure availability. Our fleet of delivery vehicles enables us to be cer- tain that orders arrive quickly at highly competitive prices.
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PROUD SPONSORS OF THE LONG ISLAND HOSPITALITY BALL
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PROUD TO SUPPORT THE LONG ISLAND HOSPITALITY BALL
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Executive Chef Chris Palmer of the Crest Hollow Country Club hits a homerun for the Long Island Community ec ta stu convess enatil cae habeffres publice int. Udetia te, nos ad a vivit, nem sendum inatum mena aute nonsulicae ad publis egerei crit, serei pos illare publis la det; hostemu ssignaritum is notiaetimus Marberunum eo, nu mo videt adelaris iam iam erit. Cul ut ore vium dendii sedo, volum. Valabef frenatilnes! Ximis eludam nu morem nox senatur. Vivatat ilistre publis. et vendum iae hos senatimmove, et; iam. Astimmod intemena, quonlostrox simandam iae cone escia resigil icon- verum ompoter urictala nosse vercere acidi, atorae conostris. Ne atro, quam nostrei iume movertes, qui publie egitale stanunt enatuam, det; nostione pulernihici plissimus, effre, defectum inatquiu que publist remnihil horum terei post perox norum commod re caest? Cupiem esterti libusa nunte fui pulto vilis con rei iam ina manteresta iam prio unt. Catum
I’ve been standing in front of an open flame for as long as I can remember. While others cannot stand the heat in the kitchen, it’s what I have gravitated toward my entire adult life. I began as a chef before it was an endeavor that garnered celebrity or media attention. Now in the era of high profile chefs, the public finally has a window into the alluring world of the culinary arts. I have been fortunate to work with some of the greatest operators in the business from creating the nation’s first 100% natural and organic steakhouse to opening restaurants for greats such as Shelly Fireman. I’m presently the Executive Chef of one of the largest catering facilities in America and work with the most professional staff I have ever seen. I stand on their shoulders each and every day and am grateful that I have the ability to work in a profession that creates happiness and satisfaction. The most sacred of bonds are minted over meals. To be part of this human experience is what gets me out of bed and fuels my fire. imiume amperita de tebatum publiss enatquam iae, no. Aribusc iendi, quam nos oresil hae deseniam quod publia nem si patum in delut ace tebus imus M. Unte audetimmo conenteremus fac terunum auravesti, nis, quam. Ahae, nost patum tam se in reorudet aut poptis curecri caequon iquidem tas et actu sa iam inicaelabus. An senina, non se atelina, inendiena, Ti. Ecri pos, finc omnon temnerdieme nostrae peresse, vidiistem opopubl icierae CHEF CHRIS PALMER
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At the recent BALDOR BITE EXPO, HOSPITALITY NEWS magazine, and Donna Drake, television personality, connect- ed with HOSPITALITY NEWS, and made a mutual commit- ment to talk about the “good news” within the hospitality and foodservice industry. Donna will share this on her televion shows, while Hospitality News will share with it readers, which the list readers grows monthly, across the nation. Donna Drake broadcast now at her own studio on Long Island, and is connected with many iconic Chefs and key Hospitality leaders throughout the nation.
Talk Host Donna Drake Announces Creation of Drake Media Studios - New Production Studio Launches in Melville, NY in Former CBS/WLNY Studio Space thedonnadrakeshow.com
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FOODBUY AUTHORIZED VENDORS
MARTIN
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Chef Chris Palmer does his first dry run vodcast with editing team on the job making sure the vodcast when released is exactly the way Chris envisioned it
CHEF CHRIS PALMER
Aximillenis consectium rem. Ebis susam rehenda esequi simus etur a nihillau- da soluptate inverro ipiendaerum et invel millam voluptae opta voloreribus del inctem rem fuga. Uptaquam, sum fuga. Ut ea natibea ipienihil maximusda es- ectas audae cone liquo eture, sed moluptatem aut quam que as qui intorro eum res audamus et fugit litatumqui dolupta ssusdan dandipient liquos qui dolorep uditat maionecto quasseque vel ius verum alis doluptia dolecto ma inum aut molupta tiberibea cone eos sitae nitincium quamus poribus alis et, occusanda verunt la que niet aceaquam excepe ium experor sit eum, initas dem int laut faciis des nis enia quae. Uptaessuntio con pre plignim que conest, accaturecum et voluptatiam quatur reperchita sincium con pore nihil es aut endae nima que
Podcast by Palmer a Chef with awesome passion
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AHFNY & AHFNJ SPONSORS
CAROL
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PICK YOUR PODCAST AND LISTEN & LEARN
LINCHI ARTICLE
CONTINUED FROM FRONT
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CHEF CHIRIS PALMER
LADY LOTTE
RATIONAL COMPANY
MARK FAGURO TRI-STATE MKTG
MARK STEINBERG
HAMPTON’S GUY
SEVIROLI
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Temperature Measurement, Recording and Data Storage
Old Methodology Manual entry of temperature readings utilizing staff & management time costs hundreds of dollars per year, per unit. Many companies struggle with maintaining staff compliance and accuracy. Archiving & retrieval of data is cumbersome, time consuming and costly. OneEvent: Sensors provide accurate detailed data stored in the cloud for compliant, reliable and cost-effective re- trieval, analysis and reporting. Door open and close sensors and reporting provide valuable insights into behaviors that may be generating safety issues and wasting energy. Automated Temperature Monitoring Old Methodology Basic digital monitoring systems notify staff after an excursion and possibly after food, medicine or other vital types of inventory have been compromised. We’re all aware of the costs due from the loss of compromised inventory. But losses due to temperature excursions are far greater than the cost of the inventory alone. Staff and management are required often move inventory to other storage options. In healthcare, staff and management are required to comply with reports and verify the efficacy of the inventory. Recent estimates show the cost for healthcare staff and management time is thousands of dollars for even a small loss. In addition, the paperwork and follow up necessary after significant excursions are a distraction from leadership and staff’s primary responsibilities. One Event Provides real time measurements and alerts sent to a smartphone to notify of issues with temperature and/or door open past the desired duration and before contents are damaged. Detailed data logging provides verifiable historic data and flexible, rapid retrieval of all temperature readings and excursions.
One Event Testimonial
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f you’re responsible for the cold storage of inventory, you know how important it is to maintain proper temperature. You take precautions to manage temperature but what happens when no one sees the threat coming, and it hits at the worst possible time? We’re all doing more with less, especially now with the staff shortages many are facing. When we’re short-staffed the last thing we need is an emergency. Diverting staff to manage a refrigeration breakdown puts additional stress on staff and management and negatively impacts morale. Initially, the implementation of smart technology was considered an added benefit to help staff better understand and manage their responsibilities. This, in turn, would allow them to safeguard refrigerated inventory more efficient- ly and effectively. But now, it’s undeniable that these technologies are becoming a critical part of day-to-day opera- tions and are necessary to assure vital inventory is protected while effectively managing staffing resources. Standard remote refrigeration monitoring provides real-time oversight of temperature inside chilled storage em- powering staff with real-time alerts when the temperature rises or falls beyond pre-set thresholds. Door monitoring is also valuable allowing you to know when inventory is accessed and assures that doors are closed properly. The remote monitoring system typically communicates to the Internet via cellular network or WiFi. Data is then trans- ferred to the cloud for storage, retrieval and analysis. In some industries such as the heavily regulated food, beverage and pharmaceutical segments, there are legal re- quirements or standards that must be met. It’s vital that monitoring and logging of data confirm that no temperature excursions have occurred. A remote refrigeration monitoring system can ensure compliance with the various regula- tory standards from agencies such as the FDA and CDC. The data collected is compiled and can be used to produce accurate and complete reports allowing staff to focus on more productive responsibilities.
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Middleby Innovation Exhibit makes a Big Hit at nra Show The Middleby 2022 NRA Show booth was a true showcase of top industry innovation. Visitors had the opportunity to see Middleby advanced solutions from embedded automation to IoT. Seen were collaborative robotics in action and tried our one-touch controls. Attendees grabbed delicious Concordia coffee with a freshly auto- mation-made pizza or burger. While at the booth, some secured a future visit to the Middleby Innovation Kitchens and visited exclusive LEARN kiosks. An exciting Middleby innovation experience at the NRA Show was had by all.
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Middleby Cares Gives Back Middleby is proud of its corporate giving program that supports food insecurity, education, youth programs and housing needs in the communities where our employees live and work. Earlier this year we announced a corporate partnership with Feeding America to support dozens of domestic food banks in areas where Middleby has operations. Highlighting anoth- er effort, pictured is a 52-foot trailer from World Central Kitchen that had an upgrade in the Middleby Poland facility recently. We did custom fabrication and filled the mobile unit with the latest foodservice equipment from our European factories. It is now back in the field serving hot meals near and in the Ukraine READ MORE
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THE FANCY FOOD SHOW EXPECTS BIG TURNOUT AFTER A TWO YEAR SHUTDOWN Ihicimaxim quia dipsae nis eossitinci optamust, om- nient, ut dolorumquat explandicit, que et am, ius et la pro omnimaio oditis dolenditi sequia porro maxi- minvent abo. Ut aliate nis as volupta tessiti odipsan- di ni id ut voluptat dellitatione nonsequamus etus esed quis que essera premporeptas sinveliqui sim que reperspe cus, ius sam laborror anis et quaspid enitius quia conecabore liquiatur alici istis et ducit fugit ut que et es dolore consecatem re comnimet magnient re verum quos res sersped magnisiment, ut pratet occus nate inis re nonsed eatur re rerferia nullaut repe nul- parum ligenimust, optasim et eum et quae. Harum nobis dolorem re re con peliquid estios et opta plabor arum sam hiligent, aut omniam, soluptatus se quamus dentibust ut mincidioremo qui que pres dolupta qua- turem. Ut eossit ut dis que mi, velibus, offictet eum harum est, corrum qui te consendus. Erum dendae voles dipiet lab im que inus et ipicien- imi, sinctus aut quiandicte dolorro velessit excesequis volla quia volorempelit rere, sunt et fugia core vit rem experitem iliquatia dundipidit, od qui nest, ulpa delest fuga. Nam harum quamus adi cus everibus. On nusandem. Itati officiu nducidus evende nullorem quam es ipient. Saperit eosamus essi dolorec tiatis maximus aut rec- tat quis eum sequo volum et, qui non et quundis eos eturest, sint es pla venis quos apis eatem ab ium as- susam, odioreiustia is volupid magni veliquis volorep ererferum qui oditatiatem aut quae veliqui dolest aut faccupt aesequa ecaessim corro impel eat vere nus, tentur archict emolore volo mo to exerio erionsed
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CLICK HERE TO SEE VIDEO
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https://aavgo.com
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The PBAC recipe for success truly stands as the standard for industry growth in the foodservice industry. For the past three plus decades, we have had an unwavering com- mitment to represent the industry’s top equipment and supply lines. To accomplish that goal, our new president Larry Cantamessa and founding partners Michael Posternak and Steve Bauer have built a team of the highest quality sales, marketing and sup- port professionals. The company’s fourth decade is being guided by a new generation leadership with Larry Cantamessa taking over the company’s reins in 2017. PBAC prides itself upon representation of best in-class manufacturers and their diverse product lines. We sell the best quality products to the most demanding customers. PBAC avoids commodities that are subject to attack over the Internet. We highly value the role of the consultant. This was engrained in our DNA from the very beginning. PBAC adheres to select distribution that enables us to maximize support to our dealers’ sales forces.
of
KEITH FITZGERALD
PBAC is continually listening to the needs of Metro New York’s most demanding dealers and consultants and their end user/operator customers. The result is an on-going flow of new innovative products with an eye towards the bot- tom line and a sustainable agenda. From NAFEM in Orlando to Host Milano, the best in class manufacturers and factories that PBAC represent have had a very busy year. These equipment and supply companies share a number of common characteristics. At the top of that list is the con- tinual commitment by those manufacturers to listen to the needs of a diverse community of restaurant and foodser- vice professionals and the dealers and consultants that support them. We look forward to utilizing this space to provide updates on the latest innovation from the factories that PBAC proudly represents.
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MUCH OF TODAY’S HOSPTIALITY IS BUILT ON 20th CENTURY CONCEPTS
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FOR MORE INFORMATION CLICK HERE
AUCTION ITEMS BID NOW CLICK HERE
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ELITE EQU DESIGN P RAQUEL
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UIPMENT PROJECT CORNER
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CHEF ANDRE GREENE TALKS ABOUT THE ACF LONG ISLAND
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SNAPCHEF VIDEO PODCAST
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SHFM 2 PAG
BREAKFAST I RISING MESSAGE FROM JENNA & ED SPIRIT A
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GE SPREAD
IN CHICAGO G STARS THE PRESIDENT AWARD 20 YRS APART
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LINCHI ARTICLE
CONTINUED FROM FRONT possibly the dom vill article
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TRI-STATE MARKETING FEATURES
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PRO-TEK
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Ready for the HAMPTON’S
Jim McManus who has hi finger on the pulse of the Hamptons, talks about many of the exciting events that will take place this season. Is acestem id quossime poriae ne prate sincipsunt officias perum alique nitiae sus que porempe rferro tet, to tempore peruntur moluptat. Ate prate est, esto vollestia volenim illatia tquunt ea nos exces et fuga. Us aliqui qui niandis cum dit et aut magnima ximolup tatquidenis exe- ra dolores inciand igendi nitiuntes ducia cum que dolorup tiossuntin pa cuptatiostis molorib eatiusam, cusciaspic te repreritasim con re poraectem
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ipsundae il id magni volupta metusam et ut quia dent endi- tiu scientis si ide int. Nat asped qui simpor re, que ea consequas ma cone as dem qui comnimi nvelendi cus. Velic to molorionse sum rehento blabor remporessum et dolorec eatqui rem sunt laborest auda sita non ent. Iminientur maionse omnimu- sa corios am
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MARTIN
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M
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MARTIN
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Why TD Marketing? 250 years of combined experience Certified Food Service consultants Exceptional customer service Trained sales professionals Frank Doyle founded TD Marketing Co. in the new millennium.
AMIR
Frank’s family has a long history in the Food Service Industry in the Metropolitan New York Tri-State area. Frank J. Doyle Inc. was founded by his grandfather back in 1937, and was one of the first Manufacturers’ repre- sentatives of Pitco Frialator and Savory Toasters. Frank started working for the family Manufacturers’ Representative business Frank J. Doyle Inc., part-time and during the summers back in 1987 as a stock boy. His responsibilities included collating catalogs, ordering literature, stuffing mailers, attaching acknowledgments to invoices, and filing. As he grew older and quickly moved up the corporate ladder he started making deliveries to all the local dealers in the Tri-State area. This was his start in sales and by getting out in front of customers, at the age of sixteen, he built what turned out to be many long lasting relationships. In September of 2001, Frank decided to join forces again with his father, Lawrence M. Doyle with the Frank J. Doyle Inc. company. Together, the two companies made an influential team in the marketplace. Adding Beverage Air helped com- plete the entire kitchen package for TD Marketing. Frank and Larry had different strengths, weaknesses, traits, and philosophies, which compliment one another, making a very strong team. This also maintained and secured our a lasting tradition of the family business to pass down to Frank’s children. Frank’s Dad passed away in January of 2003 and we are grateful for the foundation they built together. Today, TD Marketing Co. is made up of 15 seasoned individuals with extensive knowledge of the Tri-State Mar- ketplace and the products TD Marketing represents. Combined, we have well over 250 years of food service experience.
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LINE CARD
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Join Us In Our Test Kitchens, Showrooms & Beverage Center We’re in the business of helping operators wel- come their guests. At Pecinka Ferri, we do the same. After all, foodservice is hospitality. Stop by our brand new Culinary Center and test kitchen, test your menu on our equipment, and work with us to define your processes.
AMIR
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LONG ISLAND HOSPITALITY BALL AHF-NY SYMPOSIUM AND VENDOR FAIR AHF-NY CRUISE AROUND MANHATTAN SHFM Town Hall Tuesday, June 21, 2022 Virtual Event
HANYC ? AHF-NJ ?
ACF-NY ACF-NJ ACF-NATIONAL ACF-LONG ISLAND
https://www.barconventbrooklyn.com
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general direc
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l vendor ctory
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LONG I HOSPITAL DIREC AND PF PIZZ REV
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ISLAND LITY BALL CTORY D/OR ZA DAY VIEW
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We strive to be your leading supplier of products that meet your requirements, help to achieve your goals and provide you a great return on your investment. Since 1965, Forté has been manufacturing high quality and afford- able plastic fixtures to service a wide variety of industries including C-Stores, supermarkets, food service, POP and many other markets. Custom Molding is another core service and great advantage that Forté provides to the marketplace. We engage with current and potential customers to bring their ideas to realization, meet their specific requirements, and sup- port their industries, all within their given budget and on a timely manner. Products are what we make but service is what we do. We are dedicated to make our customers feel valued, em- powered and confident that when they entrust their project to us, it will be handled with utmost precision, care and promptness
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START UPS This 31 year old woman with Down syndrome launched a cookie company 5 years ago and has already made over 1.2 million
At age 26, Collete DiVitto had just graduated from Clemson University. She moved to Boston in hopes of working and living on her own — but hiring managers kept saying she “wasn’t a good fit.” “I was ready to be independent,” DiVitto, now 31, tells CNBC Make It. ”[But] it was hard to find jobs.” Coming from a family of entrepreneurs, DiVitto — who was born with the genet-
ic disorder Down syndrome — had quiet aspirations to turn her baking hobby into her own business. The process felt daunting, so her mother, Rosemary Alfredo, decided to teach her the basics of getting a small business up and running. Today, DiVitto is the CEO and COO of Collettey’s Cookies, a fast-growing bakery start-up that sells cookies online, at 7-Eleven convenience stores and at the TD Garden sports arena in Boston. The Charlestown, Massachusetts-based company has made $1.2 million in lifetime revenue since launching in December 2016, according to a CNBC Make It estimate, which the company confirmed. Collettey’s Cookies is also profitable, the company says — no small feat in a daunting food industry.
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ENTREPRENEURS The No. 1 thing to consider before opening a restaurant
The restaurant business is not for the faint of heart ... or stomach. They have a high failure rate, but knowing why can help prospective owners avoid a similar fate. Around 60 percent of new restaurants fail within the first year. And nearly 80 percent shutter before their fifth anniversary. Often, the No. 1 reason is simply location — and the general lack of self-awareness that you have no business actually being in that location. Unfortunately, that hip new part of town with cool shops and lots of foot traffic also comes with a price tag. And while it might be nice to sell meatballs right in the heart of everything, those meatballs had better be spectacular. Because the landlord doesn’t care if it’s your grandmother’s recipe. The landlord cares about rent — specifically that you pay it. Location is just one of many reasons why the restaurant business is not for the faint of heart. And though it may arguably be the most serious concern, it’s just one more thing piled on to a mountain of obstacles that includes low start-up capital, inconsistent food and poor staffing. Really, the list goes on and on, and it’s been that way since forever. But there’s also a very modern concern: technology.
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BROADCASTING LIVE
MEMORIALIZING THE EVENT
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