KOSHERFEST EDITION

NOVEMBER 2022

SEPTEMBER-OCTOBER 2022 JUNE-JULY 2022 LET’S GET DIGITAL

HOW AND WHY YOU CAN CANCELYOUR HOOD CLEANING COMPANY READ THE STORY ON PAGE ??

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MEET THE NEW FOOD LEADERS IN A CHANGING MARKET COFFE SERVICE BY A ROBOT WITH YOU NAME ON IT! DIGNITY DIVIDENDS THE OF A CHEF AND HIS TEAM CHEF DAVID PAULSTICH OF THE KNICKERBOCKER CLUB AMAZ- ING NEW HOSPITALITY NEWS AIDS IN BRINGING RELIEF TO FLORID THOUGH THE ACF THE BIRTH AND PROGRESSION OF THE COMBI-OVEN

ON THE INSIDE Association Events Coffee House ON THE INSIDE Association Events Who’s Who Service Directory Employment Opportunities Calendar of Events Classroom Course Company Spotlight Table Talk Service Directory Employment Opportunities Calendar of Events RICK POST CEO RAQUEL WEISS NEXT EDITION

AHF 2022 NATIONAL SPECIAL SECTION STARTING ON PAGE 27 TECHNOL- OGIES TO READ ABOUT: PREDICTING REFRIG- ERATION BREAK- DOWNS TWO WEEKS BEFORE WHY

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STORIES ABOUT MERGERS AND ACQUISITIONS 1. I MERGED AND LOVED THAT I DID IT 2. I MEGED AND IT WAS MY BIGGEST MISTAKE 3. I WAS ACQUIRED STRATEGICALLY 4. I WAS ACQUIRED BY A PRIVATE INVENTMENT GROUP 5. WHY I WILL NEVER SELL OR MERGE NOW MORE THAN EVER THE PHENOMINEN OF MERGERS AND ACQUISITIONS HAPPENING MORE THAN EVER IS SHOCKING TO THE WORLD No matter what segement of the hospitalityy or food service industry you look at, business owners are being searched out for purchase, merger, or even just a conversation about it. Pre-pandemic the hunt by private invesntment firms existed, but now, more than ever, and aggessively so, privately held companies are being search out and approached with offers unlike ever before. If you are the owner of a service company you have probably received calls, maybe as many as the calls you get about you car warranty is about to expire).

Some don’t take the calls, others take the calls and build a file on preliminary offers as way of finding out the worth of their buisness. Generally business brokers represent the sellers and the next move after pre- liminary discussions happen and rough dollars are discussed, the massive due dilligence process starts, it an agonizing oen, but one that cannot be avoided. I, Ed Daniels, Founder and Publisher of HOSPITALITY NEWS, was one of those who were approached years ago and chose not to merge or be acquired, but as time went on, I was ready, and the deal was right, so when you read the stories, you will come across my story and may- be that will help those who are on then fence, make the transition or not.

Embrace culinary traditions

To read some stories of some, please go to page ??

6 Make your kitchen a melting pot that matches the diversity of the people you serve. Introduce global flavors and celebrate culinary traditions with recipes that feature international flair. Gordon Food Service® delivers quality products and culinary expertise, so you can bring authentic recipes to the table that delight your guests and create flavorful memories.

ON THE INSIDE 6 10 About Mergers and Acquisitions Woman’s Food Service Forum (WFF) AHFNJ EVENTS’ 14-17

HOTEL, DINING, & INSTITUTIONAL FOODSERVICE TRENDS

Publisher & Editor Ed Daniels Executive Assistant Caren Franklin Contributing Writers Kimberly Brock Brown, CEPC, CCA, AAC Eleni Finkelstein Linchi Kwok, Ph.D. Lady Latte Veronica McLymont, Ph.D., RDN, CDN Beth Torin, RD, MA ZeeTheCook Account Executives Martin Daniels

20 26-29 20

LICADD , Dealing with Stress Restaurant TEchnologies COFFEE HOUSE: Sustainable Waste Management One Cup of Coffee at a Time

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SAMTELL COMPANY, A LEGACY WORTH READING

27 30 32

AHF 2022 Annual Conference AWARD WINNERS in Their Own Words

Carol Terracciano Creative Director André Garabedian Social Media Manager Isabella Thompson

Most Innovative Product

Editing and Proofing Sara Schreiber Scullin Lauren Swantko HOSPITALITY NEWS Created by Media Magic, Inc. 245 Newtown Rd, Plainview NY 11378 HospitalityNewsNY.com (833) 500-6397

ORLANDO: over 500 exhibitors MANY EXHIBITING INNOVATIVE PRODUCTS AND SERVICES

40-41 THIS YEAR IS EXPECTED TO THEBEST EVER, LARGEST TURNOUT, MANY ALREADY

SHFM NATIONAL CONFERENCE IN REVIEW PIZZA & PAST EXPO: READ ABOUT THE EXHIBITORS WHO “WOW’D THE ATTENDEES

46 52

Hispanic Restaurant Association Announces Key Dates

The Importance of Uniforms in the Hospitality Industry 48

CLASSROOM COURSE: How Today’s Managers Should Handle the Needs Of Their Organizations

59 62 64 66 54 56 57 58 52

WHAT MAKES RUTH CHIRS SPECIAL “IT’S THEIR HOSPITALITY & GREAT FOOD CFESA 2022 NATIONAL CONFERENCE HIGHLIGHTS NYC Hospitality Alliance Celebrated its 10th Anniversary ACF Long Island Chapter Hosts September Member Meeting RUTH CHRIS HISTORY AND CAREER OPPORTUNITIES AROUND THE NATION

Service & Product Directory Employment Opportunities Upcoming Events

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A HUGE SUCCESS

The Florida Restaurant and Lodging Show, recently held in Orlando Florida, as expected, was a huge success, it was well attended by both exhibitors and attendees. There were several repeat exhibitors and attendees, but also many new exhibitors and attees participated in this years event. As expected, many of the exhibitors had new products and services to display, and some can be seen on these pages, if oyu would like more information about these exhibitors, a simple click, will bring you ot their web site.

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Food is the most universal language, because it needs no translation, it speaks for itself. According to Statista, Italian restaurants in the United States increased since 2012 from about 42,000 to almost 52,000 in 2019. Today, out of a total of almost 800,000 restaurants, about 100,000 are defined as Italian, representing about 12% of the entire sector.

An Italian Restaurants Today initiative organized by the Italian Trade Agency (ITA), a government entity that supports the promotion of authentic Italian products, business development of Italian brands abroad, and attracts foreign investments in Italy. On Tuesday, October 18, a media event hosted by the ITA, highlighted several campaigns focusing on Italian Restaurants and Italian Cuisine. At the event, Antonino Laspina, the Trade Commissioner at ITA of New York and Executive Director for the USA, discussed the launch of Italian Restaurants Today, and a virtual masterclass series offered during the campaign; www.ItRest-To- day.com. The series was created to nurture the use and appre- ciation of authentic Italian products, culinary techniques, and immersive dining experiences. It expects to inspire and motivate professional chefs of different backgrounds, to culinary excellence and reinforce the authenticity of Italian Cuisine in the US. Other culinary events include the celebration of World Pasta Day on October 24 at La Devozione, and World Week of Italian Cuisine November 14-20. According to Commissioner Laspina, the quality of the food and the way it is prepared are important to the new generation of consumers. To satisfy the growing global needs of these new consumers, restaurants have to adjust. Consumers are looking for the experience, freshness of ingredients without substitutions and authentic Italian cuisine down to the specific region of origin. Given that the restaurants absorb more than 40% of the Italian imports, there is a real opportunity to engage ANTONINO LASPINA TRADE COMMISSIONER

The Italian Trade Agency is pleased to announce “THE ITALIAN RESTAURANTS TODAY” project, a series of virtual master classes for aspiring and professional chefs to enhance their awareness of authentic Made in Italy products, culinary techniques and presentation styles distinctive to Italian cuisine. Leading to the Week of Italian Cuisine (November 14-20, 2022), the innovative program will showcase the preparation of iconic Italian dishes, focusing on three pillars: • Use of authentic products and Mediterranean Diet principles; • Culinary techniques and evolution in the last 50 years; • Plating and experience. Leading the masterclasses will be Chef Ernesto Iaccarino (don Alfonso 1890) and Chef Andrea Zanin.

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RICK POST LEADS HIS TEAM THROUGH THE PANEMIC AND LETS NO CHALLENGE BE TOO BIG TO BLOCK HIM FROM HIS MISSION

•Seven days a week, he challenges himself to improve the business without neglecting the importance of family life. Getting results is not negotiable. •Ongoing communications keep associates informed of Compass’s priorities and resources. He’s created an own- ership culture by aligning objectives with training and awards.

Rick Post learned from his family that working hard was the way to succeed in business, and that you can’t sit back and wait for business opportunities to come to you. Re- sponsibility is a mantle he wears with earnestness and caring, for his family, friends, employees, clients and customers. Since joining Compass Group a decade ago, his personal and professional goals—“to live life and drive business to reach its highest potential”—have seamlessly merged. But no matter the pressures, he nurtures and cherishes the personal element and remains gen- uinely pleased that this realm he cares for so deeply is at its heart a people business. “I’m a kid from Brooklyn who didn’t finish his education. My goal is to continue to learn through life’s experiences. It’s helped me succeed in today’s business environment. My family has always been in the dairy business. When school was out, I was working in my brother’s or father’s store, and the money was good. I started when I was 12 but got serious about it at 16. I’d go to college three or four days and spend the rest in the store. I have an associates arts/sciences degree; I majored in psychology and marketing, took some business courses at Brooklyn College, then Dad died. I’m 15 credits short of a degree but I know I’m kidding myself to think I’ll go back. In 1977 I met my wife-to-be, Darlene, and Eddie, my future father-in-law, saw that I was coming home so tired. He introduced me to Avon Products where I started as assistant cafeteria manager in 1978. When you talk about mentoring, I learned everything about ownership skills from by brother, Tony, who died three years ago. That experience working for him, working 15 to 18 hours a day, working holidays with no down time—working in business-and-industry was like a vacation. I learned from my brother that you can’t wait for business opportunities to come to you. And, if you really loved what you did, weekends just came up upon you. What I learned from that store with real live customers you can’t learn from a book. It’s still paying off today. From my mom—she’s now 87—I learned everything about life. She raised six children; Dad was a successful businessman in the dairy business but when he became ill, she went to INA (it’s now Cigna Insurance) as a file clerk. She didn’t have experience in the business world, but she went on to become

a successful supervisor. People couldn’t pronounce our last name so she said, ‘Just call me Ann Post.’ I figure it works for ‘Rick Post,’ too. Mom always told me that things don’t always work the way you want them to, but always look for the best in people. Then you have a better chance at a successful relation- ship. For me to join Compass Group was by far the biggest turning point in my career. I was in the indus- try 18 years and I felt like the luckiest guy in the world; I got to work with the best in the world: Gary Green, Rudi and Julie Flik, and the entire Compass Group North America executive committee. These are entrepreneurs who have grown their businesses from the ground up. Flik [International] was pur- chased in 1995 and I joined Compass Group September 18, 1997. Flik was about $60 million when it was sold; I came on board at about $90 million and now Flik is over $300 million, operating in 18 states. I had worked for Blakie, Miller & Hines; they were acquired by Trusthouse Forte/Gardner Merchant, then Sodexho purchased Gardner Merchant, so I worked for Sodexho for about a year-and-a-half. During that time I was being courted by Compass. When I signed up for Flik, it was to be Rudi and Julie’s successor. If you want an opportunity to grow, I thought Flik would be it. Now I’m responsible for $5 billion in revenues with about 71,000 associates running that business for me and Compass in the Core Four [see at a glance box]. I started in 1997-98 in leading Flik. Then, in 1999, I was approached to run Eurest Dining; in 2001, I was asked to help grow Restaurant Associates’ B&I sector; in 2006 Gary Green [Compass Group ceo] asked me to take responsibility for healthcare, education, B&I and Canteen. It’s an unbelievable oppor- tunity to have this responsibility. I’m the keeper of the gate to keep these cultures intact while nurturing them at the same time. People join these companies to be part of the culture. We don’t go to market as Compass—we go as the individual companies. How do you do it right, managing this kind of volume? I have the best executive team including Adrian Meredith, my cfo, and Rosemarie Iannibelli, my ad- ministrative assistant. You can’t take the people around you for granted—they keep you going every day. Especially my wife; she puts up with my long hours. She keeps telling me that I say it’s going to get easier. But actually now the kids are getting older, we’re enjoying life more. Out of all the people I’ve worked with in business, the person who inspires me the most—to challenge myself and stay humble—it’s Gary Green. He knows people and he knows business better than anyone I’ve ever worked for. He’s such a humble man (and he’s going to hate that I said that). Taking inspiration from Gary, I’ll continue to remain humble and never take anything for granted. There are no guaran- tees in life. I just think you’ve got to treat people with respect—you’ve got to really mean it. If you don’t mean it, they’ll see right through it. I believe in treating people as people; if you care about them, they’ll care about you. My personal goal is to live life and drive business to reach its highest potential. I don’t think it’s a matter of title. You judge leadership not by how many people you lead. People will follow you ’cause they trust you and care about you. I take people’s problems personally: I make them my problems. We’re in a people business; if you stay out front with your people and your customers, you’ll always be successful.”

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THE MOST EMOTIONAL MOMENT AT THE RECENT NATIONAL SHFM CONFERENCE

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Us ego vid Casdam me inprarte quodium mus, nonotam o num Romnirmis arbitanum nihilic atan- dumus bondit? Castam nonvehent? Oticesse conte pere tam ina senteris. Abeferunte nonem dit; nontero ut qui confere etilinc tam in dituam fachictat. Hucissimpos numul ut ocric rena vessimis foritia mentrunu moverni hicis. Vala tantiam taberma cepotio, nihicerra, untena, et consum. At is, forunterum vit, norti pere faudes num aves iam, pota rem sid abute nementimius ce in Etror urnimil icastero, por hos consimuret actore adhum videm. Nam Romnihi licaelinis tesil trum us. Serid reviris conferum dum publicu licaverit. Ortemus, senatan tifecerecte noximume nonsum optelicae in screm diemus se restrar iortereor ublicae, non dum publintiam ingulictem tantem, mertilles? Ude condiem perfint ilicum ortes huitrus aursultus Ad C. mandacii pro con sedo, move- hem, essi im no. Vivirior inihiliam publium macermi hilneque concussi inatis ingultis? Patiorte, ta, qui sendaciori furniu quid actered ienatia virmis. Graet; nos hostion acienatque corum ta satius; Cat aciem seruderore dum aciam adhuitem estus ficaederis, commoviri popublic ve, coterfe cestrei ina, nos, ut publis? Ulatus facitiae cultoruntem menius, norae, orae quodius cae, iam optia popor publi inem Romnihi, obus, nonscepere, furare pratiem sediu sus etiorum, tus, nihilia vid se cre cam ori cit; ervit, es audemol icerdium stilini urehena, niam proptiaet publiciam contiam iaequit dem. Martendacta vil cla dit o nos, culvideo, Catresse vatuus tudeme hicena, conscruncum quastrisquam ductodio nonscrebus, quam. Quont? int. Simoentre, ut intis; hae num oc ta re mede ina, quame nostem iurniaedi faccitabulii teli, ciem aut perit. Res res? It fin patimmo ut vil ut adductum pula manum sultodiem publiquo menati, num inclem pati, condacc issolum nossi intebus M. essulus, num. Optere publibut noccios, crum. Imussedium ommo a nu crudest pero, quam acii pris, elatqui uresimaio is, nosul tus, nos, Ti. Mulvis? Quit oremenimus mortes estrunumus coremur obsedi, quem in tu quo ego prortarem. Simus? An parbis conotis fervit, conscis sente, nicerte mperei te cupiocci sceretiu sus crum verrisum fur quonscr ehendiendit.

SHFM 2023 CONFERENCE HAD ATTENDEES CAPTIVATED

Muloc revirissite, Patusa publis stiquitis cae o vervidis. Ciemum it. Vivitatuam a ca rem factem per- tuitabi pracci esta, nestilicut adhucondemus ia quem iam inius res, puli crissil inunti, aperet? Bitastis Mariviv ertiam ocusatis es et actori inte etrac mantertem. Bem perum ta vis huius norum vidi ca; nos At veriost ebatqui prat, ut vitebatur quoditertiem patus rehem invero hae in aus haet gravolissula resse molto me coer- beffre, quon supimis, Catqui sen vit.

Cut vividiem terbefactam tarit, consum audena, noctus, Ti. Ni- hin rece nost vessit, P. Ute, que nonsunculla nonfentius condit, urortem, scridii ssulicis consum dem et vit. Ic temquam ta deatquem me noximum essul hoctorum imus am parbis aurs venaris o et; nihina, Patqui peris conducture nont quam denatum reheniam auc facretr achinte ineri pon- equam aus? Listasdactus vernihi llares ficones huitiamentis publii con derrae fortesc iemponsuliem ina, culesse clesci iam mil ut L. C. Ahae, quam tabeffrei ta, quam se ca rest verum publici con a addum adem audem mo estrico egil cum pul cris nihi, nost dius. Icatiae acchuis sessolus, confir ingulius intenihin te facita et ficae con notili publium iam octudem te ex manum stientem. O troximis, confiris, quam cae tastrop ub-

libus, quod ia sa nontifecute, sularibus erips, sed nonfit, noctaturnum. Habus, noc o vignon tu sultus, ures conultus? Nosti, ne nerox notio, ati publin duci ca opordit portemusa publicia? Edium ce condi- emusque ta et? Patus commores tatum num ampl. Lienius fui sena, moltum faciam es facidem effres henihictus, tericis supiem audace ciorae num, ut faurnius, nocultus Ahacitem, prio et quam. Ectussulatio antrum scepsen tremum dissicid ce quius essu interfex sena, ut ne cultua niciis hoc iae

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THANK YOU TO OUR 2022 HOLIDAY PARTY SPONSORS

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JOHN DOHERTY, GUEST CHEF

Please join us for the inaugural SHFM Foundation Gala, which will raise funds to support the important programs of the Foun- dation. It will be an evening filled with conversation and culinary delights with your SHFM community. We are happy to share that this year’s guest chef is John Doherty of Blackbarn Restaurant and the former executive chef of the Waldorf Astoria. With John’s help, this year’s gala supports the SHFM Foundation and his Heavenly Harvest Foundation whose mission is to bring dignity health and hope to those in need. We will be delighted with John’s World Leader’s menu, where we will enjoy dishes and stories from some of the special dinners Chef John has served global dignitaries and U.S. presidents in his time at the Waldorf.

interesting arti

Beeswax Candles for Your Health & Holidays Posted on 12th Dec 2020 Beeswax Candles for Your Health & Holidays The holidays are here and millions of people will burn candles to enhance a festive ambiance in addi- tion to help dissipate kitchen odors. Unfortunately, many people who burn candles are unaware of the dangers of burning petro- leum-based paraffin (a sludge and waste product from the refining of petroleum) and scented candles which produce highly toxic fumes and soot when burned. The highly toxic fumes and soot released by burning paraffin wax are the same as those found in burning diesel fuel. Poisonous chemicals present in paraffin (and released into the air through burning) include, but are not limited to known carcinogens such as: Acetone, Benzene, Toluene, Trichlorofluoromethane, Car- bon Disulfide, 2-Butanone, Trichloroethane, Carbon Tetrachloride, Tetrachloroethene, Chloroben- zene, Ethylbenzene, Styrene, Xylene, Phenol, Cresol and Cyclopentene. To learn more about this subject, type “Paraffin Candles Toxic”, “Toxic Fumes Scented Candles” or any combination of similar keywords into the search box of your favorite search engine. Soy Wax Candles Many so called 100% soy wax candles contain a small amount of paraffin since standardized labeling of soy candles is not enforced or regulated. This means that any claims of ingredients or benefits, are left up to the discretion of the soy wax maker . In addition, over 90% of soy beans grown are genetically modified and sprayed with toxic pesticides. So, if you are buying soy candles, more than likely you are supporting the production of GMO’s. To learn more about this subject, type “Soy vs. Beeswax Candles” or any combination of similar key- words into the search box of your favorite search engine. The bottom line is: When you burn petroleum-based paraffin wax candles or scented candles, you are filling your home with highly toxic chemicals and fumes.

icle, an 8 minute read

Many trips to the Emergency Room for children with unexplainable breathing problems, asthma attacks or adults with COPD flare-ups could be prevented by not burning petroleum-based paraffin candles or scented candles. 100% Pure Beeswax Candles Honey and beeswax are gifts from honey bees that have been used by humans since prehistoric times for a mul- titude of purposes and 100% pure beeswax candles are one of the oldest sources of artificial light.

100% pure beeswax candles burn clean and have their own natural honey/floral scent even when not burning. Unlike paraffin candles, they do not contain any addi- tives, synthetic chemicals or leave behind black soot from smoke when they are burned. In addition, 100% pure beeswax candles help clean the air and to learn more about this, type “Bene- fits of Beeswax Candles” into the search box of your favorite search engine. Types of Beeswax Candles Beeswax Pillar Candles Beeswax pillar candles come in a wide range of sizes in both width and height and which will deter- mine the burn time. Beeswax pillar candles can be burned on a flat, heat resistant surface and not in a specific candle holder, making them extremely versatile. Beeswax Taper Candles Beeswax taper candles are a timeless staple in home décor and with an approximate 12 hour burn time they will provide a memorable luminance to even the longest of celebrations.Beeswax taper candles are made by either dipping or using a mold and must be placed in a specific holder to en- sure that they stand straight to burn properly. Because they are one of the oldest types of candles it is easy to find a holder that will suit your needs. contnued on next page

Beeswax Birthday or Celebration Candles Beeswax birthday candles (celebration candles) are small taper candles that are usually made by dipping and sold in packs of 12. Because they are so small and have such a short burn time, there are not many candle holders made for them.Beeswax birthday candles are usually stuck into a cake to celebrate a birthday, milestone or event. Beeswax Menorah Candles Beeswax Menorah Candles are larger than birthday candles but smaller than taper candles and are usually made by dipping. Beeswax Votive Candles Beeswax votive candles are small free standing candles that are about 2.5 inches tall and need to be placed in a votive holder to contain the melting wax.A beeswax votive candle will burn for about 15 hours and when it has burned to the bottom of the holder, the flame will extin- guish itself. Beeswax Tea Light Candles Beeswax tea light candles although small, create an ambiance that is warm and inviting. They are perfect for table settings at home and for large events such as weddings and banquets. Even in the largest of spaces, the compact candle creates an intimate glow that will not be forgotten. Beeswax tea light candles burn for about four to five hours making them a perfect addition to your relaxation time. Beeswax Novelty Candles Novelty beeswax candles are striking, original, unusual or unique candle shapes that are most commonly made with molds. Although candles are meant to be burned, some novelty bees- wax candles are used mainly for household adornment and not burned. Novelty beeswax can- dles cover a wide variety of objects such as; turkeys, pinecones, pumpkins, bears and carved eggs are just some of unique candle shapes made by candle makers. Beeswax Candle Burning Tips Never leave a burning candle unattended. Keep burning candles away from pets and children. Keep burning candles away from flammable materials. Remove paper label from candle before lighting. Burn candles only in a draft-free environment away from open windows, fans, air ducts, etc. This will help to prevent any smoking or dripping. Light the candle wick from the base of the wick, where the wick comes out of the candle. This Mohawk Valley Trading Company 100% pure beeswax candles are hand poured or dipped and made with 100% cotton wicks and 100% all natural, unbleached yellow beeswax, pro- duced by bees in the USA. For more information, you can reach them at info@tenonanatche.com or call 315-512-2640. allows the beeswax to be absorbed into the wick. Keep the wick trimmed to about 1/4 when burning.

Women’s Food Service Forum

SOME PEOPLE CARE ABOUT SAVING OUR HISTORY PRIVATE GROUP ON LONG ISLAND NY, SAVE A DINER ALMOST 100 YEARS OLD ON THE VERGE OFCLOSING, BY BUYING IT, ONLY TO SAVE IT...

Hildebrandt’s History Over the years, we’ve often been asked about the history of Hildeb- randt’s, and surprisingly, we don’t know all details. We know that Hen- ry Hildebrandt opened the store in 1927 or 1929, research has support- ed both dates, and that the business model has stayed nearly unchanged for the last 83 years. We know that only four families have owned the place in all that time: Henry sold to Alma Steffens in the ‘50s; Alma sold to Helen Baum in 1974; and Mrs. Baum sold it to my parents, Alfred and Joanne Strano in 1975. Henry Schriever, the original candy maker, trained by Henry, trained my dad, Alfred, and the recipes have

continued to be handed down and closely guarded. Alfred and Joanne’s daughters: Joanne, Anne and Susan all worked at Hildebrandt’s through high school and beyond. Susan and her husband, Bryan Acosta, bought the store in 2007, and ran it together until Susan’s passing in June 2015. Since then, Bryan has kept the tradi- tion going. Their children Dakota and Hunter Acosta, both worked here during their high school years, and Hunter is currently working with her father, still family owned and operated. The more some things change, the more they stay the same. We are looking to fill in the details. We have so many wonderful and loyal customers that have been coming to Hildebrandt’s since the early days, we’d like to hear your stories. If you have any photos, old menus, etc, we’d be especially grateful to get copies. In the meantime, we’re working with the Nassau County Museum to see what we may find in the archives. Thanks for your interest in Hildebrandt’s. We wouldn’t be here without you. All the best, The Hildebrandt’s Crew

Women’s Food Service Forum

CLICK HERE

Every day, WFF works to accelerate the advancement of women leaders in the Food Industry. We un- derstand that work environments that create greater opportunities for women create greater opportuni- ties for everyone. We partner with the Food Industry to bring those opportunities to fruition because . . . • Companies in the top quartile for gender diversity are 15 percent more likely to have financial re- turns above their respective national industry medians. • Earnings before interest and taxes (EBIT) is six percent higher in companies with above average diversity in their leadership teams. • Return on equity (ROE) is more than 50 percent higher in Fortune 500 companies with at least three female directors. As we have since our founding in 1989, WFF continues to provide unmatched leadership development, role modeling and strategic networking for women and supports the Food Industry in cultivating the next generation of leaders. Today, we also leverage industry-specific research and proven solutions to help Partner companies win the war for talent and reap the bottom-line rewards of gender-diverse leadership. Accelerating women and improving business performance

Dear Member, We are excited to announce that NYPD Commissioner Keechant Sewell will be addressing HANYC members on Thursday, October 27th at 9:30am at the Sheraton New York Times Square, located at 811 Seventh Avenue, in the Gramercy Room on the hotel’s lower level.

Commissioner Sewell was appointed the 45th Police Commissioner of the City of New York by incoming Mayor Eric Adams in December of 2021. She previously served as the Nassau County Police Department’s Chief of Detec- tives and has 25 years of law enforcement experience. For Commissioner Sewell’s full bio, click on this link: https://www1.nyc.gov/site/nypd/about/leadership/commissioner.page

AHFNY & ahfnj NEWS AND UPCOMING EVENTS AND HOLIDAY PARTY DECEMBER

VICKIE LEAD

Some days I wake up and feel so grateful. I’ve had such good fortune in my life and, well, it’s not like I ever forget that, but the hustle and bustle of travel and career occasionally gets in the way. You can get so busy that you can start to take all the amazing things in your life—the beauty and wonder of a healthy family, good friends, and a fulfilling career— for granted. Not in the mali- cious sense that you go out and forget them and lose yourself, but in the sense that they are so omnipresent, so woven into the fabric of your everyday, that you can lose sight of how truly lucky you are. For as far as I’ve taken my career, though, I’m mostly proud of how ground- ed I’ve stayed. For me, the act of re-centering myself and counting my blessings has never been fur- ther away than a brief pause and a deep breath. Today I’m taking an extra-long deep breath. The past 18 months have been trying, to say the least, but I, my family, and my com- pa- nies, all managed to stay focused on the good and continued to move the ball forward.

TRULY BLESSED Reminding yourself of how lucky you are will change your day—and your life.

CLICK HERE TO SEE ROBERT IRVINE NATIONAL APPEARANCE SCHEDULE, SOON NEAR YOU

LICADD’S ARMS ARE ALWAY HOSPITALITY AND FOO

STEVE CHASSMAN, EXECUT ALL THAT NEED HELP, GET

YS OPEN FOR THOSE IN THE ODSERVICE INDUSTRY

TIVE DIRECTOR OF LICADD, WANTS THE HELP THEY NEED...

The proof is in the pizza.

Master Pizzaiolos know that there are certain key ingredients that make a better pizza. From the right dough to the right toppings, your choices make a difference in the outcome. That’s why so many use PizzaMaster ® ovens – the right oven makes a big difference to your cook times, capacity, consistency, and ultimately to your cost to run. Pizzaiolos around the country love PizzaMaster ovens for their versatility, with wide temperature ranges and precision control, capacity, with superior heat retention and consistent bake times, and efficiency, outperforming gas deck ovens on cost to run. • PRECISION COOKING: The ability to adjust top and bottom heating elements allows for precision cooking to create any style of pizza. • QUALITY AND CONSISTENCY: Clay ceramic hearthstones are crafted with a rough surface to provide superior heat transfer, creating crispy crusts without burning. • CAPACITY: The capability to get up to 932°F combined with exceptional recovery heat allows for higher capacity output during peak times. • A MODEL FOR EVERY NEED: The largest electric deck oven range in the world with 85 different sizes and over 1,500 combinations. • RETURN ON INVESTMENT: PizzaMaster ovens are very well insulated for efficient energy use, resulting in low operating costs.

A wide variety of options are available to fit any footprint, so we’ve got a PizzaMaster for you. Contact us to try one and you’ll see that the proof is in the pizza.

50 For questions or sales inquiries contact info@mpmfeg.com or call (800) 967-6762 . Or to find out more about the wide variety of available PizzaMaster ovens, visit our website: mpmfeg.com.

VICKIE LEAD

LETS GET ‘PHYGITAL’

PHYGITAL = PHYSICAL + DIGITAL

I n this month’s white paper, International Food and Beverage Technology Association (IFBTA) Director of Research & Education, Michael Kasavana, discussed the increasing ways restaurants are becoming ‘phygital.’ In his executive summary, he states:

the sales transaction. The recent success of order ahead curbside pickup and delivery services attests to the fact that customers are comfortable using a variety of tools (kiosks, smart phones, tablets, or websites) to support menu review, order placement, settlement, and loyalty program interactions.

“The term ‘phygital’ is created by a blending of the words physical and digital to create a unique phrase. Phygital (pronounced

For more informartion, please visit ifbta.org. n

phy·gi·tal) is a direct outgrowth of the recent pandemic as a large proportion of restaurants start applying the term to adjust strategies that enable digital processing to achieve tasks that had previously been accomplished in-person. In other words, phygital is a seamless integration of physical and digital functionality leading to a consistent and enhanced customer experience, regardless of channel or touchpoint. For example, consider a restaurant guest placing a meal order via a self-service lobby kiosk. In this case the kiosk, a physical device, presents digital text and graphics to complete

Intelligent combi ovens Designed to unleash your limits

Unox Intelligent Performance A set of intelligent technologies designed to maximize your output, improve your performance and give shape to your amitions.

Power and efficiency Quick temperature rise, from 140 °F to 500 °F in 300 sec. ENERGY STAR certified efficiency at the top of the category in combi, dry air and steam mode.

Data Driven Cooking The DDC Artificial Intelligence transforms the consumption data of your oven into useful information that allows you to increase your daily profit.

unox.com

How AutoMist system works The majority of cooking grease that enters the air passes straight through a conven- tional baffle filter. That grease gets stuck to the interior of your hood and flue. If left unchecked, that grease can build up to the point of a serious fire hazard, providing ample fuel for a single errant spark to ignite. The AutoMist system fixes this problem by not allowing grease buildup to form in the first place. Once installed, you control the system through a wall-mounted con- trol box that contains the pump, detergent mixture and a timing mechanism. At an interval determined by the volume and type of cooking taking place, the pump engages and sprays the detergent mixture throughout the system. The spray apparatus is installed within the hood itself, behind the filters and up into the flue, ensuring complete coverage. The mixture breaks down any grease present, and the resulting fluid flows down through the hood and into a discharge collection container or a floor drain plumbed to a grease trap.

INNOVATIVE SERVICE IMAGINE MAKING THIS PHONE CALL TO YOUR HOOD CLEANING COMPANY. “THANK YOU, BUT I KNOW LONGER NEED YOUR SERVICES”

AS SEEN AT THE FLORIDA RESTAURANT & LODGING SHOW

ACF, LONG ISLAND CHAPTER, in March at lenard’s of Great Neck had their annual awards night, covered by HOSPITALITY NEWS, was a successful event. Many who attended received recogntion for their outstanidn achievement and generousity during the past few year which were challenging due to the pandemic.

March 2022, RICH’S recieves an award and hearty thank you from the ACF Long Island, for their gen- erous donations during the pandemic,

Andrew Greene, an active member of the ACF, and part of the pprocur- ment team of Compass USA, talks about the Rich’s contribution and what it meant to the ACF

59 Martin Daniels, Hospitality News, interviews Rich’s senior rep, and learns more about behind the scenes of RICH’S and shares with -HN- readers tha tinteresting story

P B S

Su C an

Stay in Touch!

Victory Foodservice

PROVIDING Beyond Expectation Service SINCE 1985

upplying New York, New Jersey, and Connecticut with an extensive inventory of food nd non-food items at competitive prices. VICKIE CLIENT

515 Truxton Street Bronx, NY 10474 718.378.1122 sales@victoryfoodservice.com victoryfoodservice.com

coming soon

VISIT US AT

VICKIE LEAD

WOM FOOD SERVICE VERONICA M

SHARON PRES SHFM KIMBERLY

MICHELLE ACF DIANE PROTEK BARBARA KANE RAQUEL ELITE STEPHANIE BSI

MEN IN E & HOSPITALITY

PRES AHF NATIONAL SHARON PRES SHFM KIMBERLY

MICHELLE ACF DIANE PROTEK BARBARA KANE RAQUEL ELITE STEPHANIE BSI

WOME FOOD SERVIC CON

JANEANE GETS NATIOANL RECONGNITION AT RECENT SHFM NATIONAL CONFERENCE

JANEANE IS OVERWHELMED AS SHE RECIEVES A S A SURPRISE THE ??? AWARD

EN IN CE & HOSITAL NT’

WHEN I COME OUT OF CLIME AND VIBE I FEEL LIKE A MILLION BUCKS

NAFEM ‘23

If you need a car or limousine service you can count on for the soon coming famous OysterFest or any other event, you can count on ULTIMATE CLASS LIMOUSINE serving long island for over 30 years

VICKIE LEAD

GIVING FOOD SERVICE PROFESSIONALS THE TOOLS THEY NEED TO SUCCEED

Founded in 1999 by Lynne Schultz and Bart Gobioff, Tri-State Marketing is a Manufacturers Representative Group for the commercial food service equipment and supplies industry.

Tri-State Marketing specializes in Marketing and promoting food service equipment and supplies in Northern New Jersey, New York and Fairfield Country, Connecticut.

We support sales with information, drawings and on-site assistance.

Our team facilitates orders and coordinates delivery or your equipment and we offer product demonstrations and equipment training — as well as after sale service and support.

The brands that we represent are recognized leaders in their particular market segments. Call our team of experts to assist in you or visit our website for more information.

TRI-STATE MARKETING ASSOCIATES 730 Old Kitchawan Road North, Ossining, New York 10562 T: 914-941-1717 E: info@tri-statemarketing.com W: tri-statemarketing.com

Sam Tell is one of the largest restaurant and foodservice equipment and supplies dealerships in the nation.

Our Story Our story begins in 1956 when Sam Tell and his son, Neil, founded the Sam Tell Companies. They started with two men, one location on Bleecker Street and a goal of providing their customers with quality foodservice solutions. The market was competitive and getting started was a challenge. But the father and son team worked hard and believed that if they stuck to their values of dependability, integrity

and honesty, their company would be a success. “They worked hard. And their business grew.” And they were right! By the 1970s the two-man opera- tion was growing. They were adding team members and buying more trucks. By the 1980s, Sam Tell’s grandson,

Marc, joined the team, as well as Dan Saltzman. Today, Marc Tell and Dan Saltzman run the compa- ny and lead a team 180 members strong with a 75,000 square foot warehouse in Farmingdale and a design showroom in Manhattan, where we’re among the largest restaurant and foodservice equipment and sup- plies dealerships in the nation. Along the way, we’ve completed projects across the street, across the United States and even across the ocean! From small, family-owned restaurants to tenants of the tallest buildings in New York City, The Sam Tell Companies continue to provide each of our clients with the same unparalleled service that has distin- guished us for more than 60 years.

AT&T Center – San Antonio, TX “Arthur Fisher was the first person I met from The Sam Tell Com- panies and after our initial meeting I knew we had selected the right vendor to complete the work. His organizational and leader- ship skills were showcased each day onsite.” – Michael W. Schwan, Senior Director, CAA ICON Stony Brook University “We’ve used Sam Tell for multiple projects at Stony Brook Univer- sity, but they played a major role in the completion of the campus’s

new East Side Dining Hall. They had everything we needed, handled all of the installation and commis- sioning and did a huge amount of custom steel work throughout the entire facility that came out great.” – Jeff M., Director of Equipment, Stony Brook University

MICHELLE WHITFIELD, PMP, CFC DIRECTOR OF CULINARY PROGRAMS Michelle Whitfield represented the Amercian Culinary Federation at the recent SHFM National Confernece in Colorado in October. When asked by HOSPITALITY NEWS what the goal was in being there, the answer was quite interesting. The ACF is on a mission to rais ethe awareness within the food service industry of the value of hiring and having Chefs get their certification. Sa qui bea ex es soluptatum dolum labora aut optionest pa commodi inumque volor rescipis et magnam siminctiisi corpore prerion sequodi psandunte verem niam, evel modici re ne eatur aut lacepro que sus non nonet labor aperior eptam, niam quid molupta tibus, aliti ommoluptat rem quae ero bla doluptata distiam, si officie nisitibusdae volores truntiatur re modi omnis quam eatus et aut fuga. Atur rest duntiam aut vel iusa imet rest quam ipsamen impore consequam rehentibusam sam nonsequis molor maximporem et et que vero escieni squatur? Uria velignis ad qui nulpa dolende ribus, quati de vero eos el inihitas plis reped minus, quidere iciisimi, quo- saep elitiniendi cuptionet quamend ucipsunt aut essint. 2023 ACF National Convention We are excited for you to join us in New Orleans for the 2023 ACF National Convention. Please be sure to check back for additional information as we continue to finalize details.

ACF NATIONAL RICHS

Veteran Salesman Warren Polansky prove his professionalism and resourcxesfulness on every job he engages in. See the next page some of the jobs he, with the support of the SAMTELL team was able not only meet, but exceed the expecations of the client. The SAMTELL company supports their over 100 people to

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