September

SEPTEMBER 2024 VOLUME 4 ISSUE 7

A GLIMPSE INTO

MARTIN YAN A TELEVISION PERSONALITY AND INDUSTRY ICON

TABLE OF

Publisher's Note 04

Why Buy RC Fine Foods 07 Premium Ingredients and Unmatched Freshness —Discover RC Fine Foods. Go Cry In The Walk-In Podcast 09 Visit the channel on YouTube: @gocryinthewalkin6145

If Yan Can Cook, So Can You! 12

Everyone Should Be Able to Indulge 17 Bake Me Healthy is top nine allergen free so many more people can enjoy baked goods without the added anxiety.

Brian Sauer, Executive Chef at Northwell Health's South Shore University Hospital, shares his personal story and how that influences his unwavering commitment to food transformation at Northwell.

SHFM Foundation Gala 24

The Trend of Major Investment Groups 26 Machine in the World Acquiring Kitchen Repair Companies Local Charity Receives Donation From the SHFM 28

Every bite tells a story. Discover Epicurean Pantry, where we meticulously source and select Greece's finest black garlic products alongside a diverse array of specialty foods from around the world.

CONTENTS

30

A Look at The 1980s and 1990s in the Restaurant Business California Restaurant Foundation Names Wayne Hilston New Chair of the Board of Directors Making History in North Carolina: Purcellos 1789 Bourbon

37

40

Don’t let Red Tape Strangle the New York Hotel Industry 43 By President & CEO of the Hotel Association of New York City, Vijay Dandapani

44

Northwell Health Is Taking Farm to Bed Seriously Culinary Mastermind has Fifth Book Published How to Expertly Pair Wine and Food

58

67

Bake Me Healthy is top nine allergen-free so many more people can enjoy baked goods without the added anxiety. P.17

Opportunity for Top Travel Advisors

70

Letter from the Publisher Please enjoy the information we have in this edition about the prominent Chef Martin Yan who graces our cover. This year's Association for Healthcare Foodservice (AHF) and Society for Hospitality & Foodservice Management (SHFM) national conferences offered plentiful opportunities to learn, network and discover the latest products and services our industry has made available. Based on these two conferences, the look of hospitality's future appears to be quite bright. With conference season in full swing, we'd love to hear your reactions and thoughts to events you've attended. Please share them with our Editor-in-Chief, Alexandra Zendrian, at allie@hospitalitynewsny.com. Eddie Daniels

PUBLISHER EDDIE DANIELS

EDITOR-IN-CHIEF ALEXANDRA ZENDRIAN EXECUTIVE ASSISTANT CAREN FRANKLIN

ACCOUNT EXECUTIVE CAROL TERRACCIANO

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

CHEF COCO ERIC WEISS LYNN SCHULTZ

GRAPHIC DESIGNER ANABEL MARTINEZ

SOCIAL MEDIA GABRIELA MOURA

245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862

info@hospitalitynewsny.com www.hospitalitynewsny.com

HOSPITALITY NEWS SEPT | Page 05

Save the Date! ACF ChefsForum: 5-Star Elegance for Everyone

September 18 at 2:00 PM ET

Join us for an exciting ChefsForum Webinar with ACF Chef Tim Recher, CEC, AAC , as he explores the art of elevating everyday dishes with five-star elegance. In this engaging session, Chef Recher will share creative techniques to incorporate luxurious, high-end ingredients—typically reserved for fine dining— into approachable, fun, and exciting everyday snacks and meals. From the sophisticated pairing of caviar & potato chips to the indulgent combination of duck confit & waffles, and the inventive twist of foie gras laced bratwurst and caviar tater tots, this webinar will inspire you to rethink comfort food with a gourmet mindset.

Discover how to transform simple dishes into extraordinary culinary delights that cater to the indulgence-seeking palate, making them both delicious and accessible to everyone.

Learn more

Chef Tim Recher CEC, AAC

Chef Ken Arnone is one of 72 Certified Master Chefs in the United States and an American Master Chefs’ Order Board member. His culinary expertise was honed at the Culinary Institute of America, Cuisine Actuelle, The Salish Lodge and the New York Marriott Marquis as he traversed across the country. Chef Arnone returned Ken Arnone, CMC Owner, Corporate Chef of KA-CMC & Colavita USA

to the CIA in 1999, as a professor he taught numerous classes and took the helm at two of their noted eateries: Caterina de’ Medici and The Apple Pie Bakery Café. Since 1999 Chef Arnone has operated a global consulting firm bringing his passion for food to restaurateurs, hotels, universities, private clubs, corporations and manufacturers. Chef Arnone has been the corporate chef for Colavita USA for the past 20 years. He has developed recipes for over 30 retail food products spanning from snacks, sauces, soups, entrees to desserts. He co-authored a food and wine pairing book “Pairing with The Masters” with Jennifer Simonetti-Bryan. Chef Arnone has competed in the Culinary Olympics as well as numerous culinary competitions across the globe and earned over 20 medals including several golds and Best in Show. WWW.CHEFARNONE.COM

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Why Buy RC?

Superior Product Quality

RC Fine Foods custom formulates from the finest, freshest ingredients. Each product is made in our SQF-certified, USDA-inspected facility under our exacting quality standards. Open code dating verifies freshness. RC manufactures our own products and ships directly to our customers anywhere with a one case minimum order. RC maintains an inventory level to ensure product availability and freshness. RC sells through a direct sales group who are experts on our product line. RC’s corporate chef offers culinary ideas and applications from the most classic to the most creative. Our product catalog and exciting recipe ideas are available on our website. RC products are formulated to provide the best quality and consistency for the price. Our focus is to maximize the flavor and performance of the product for any application. RC is a family-owned and managed company in business since 1972. RC is certified as a Women’s Business Enterprise (WBE), and we support many culinary and foodservice organizations either nationally, regionally or at the chapter level throughout the year.

Direct Customer Delivery

Direct Sales Support

Excellent Customer Value

Commitment to Our Customers and Our Industry

RC Fine Foods 1.800.526.3953 For more information, contact:

www.rcfinefoods.com info@rcfinefoods.com

HOSPITALITY NEWS SEPT | Page 07

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If Yan Can Cook, So Can You!

“Yan Can Cook, So Can You!” has always been the motto of Martin Yan, chef extraordinaire and popular television host recognized from Shanghai to San Francisco. Promoting Chinese cuisine, making it easy for the cook and tasty for the guests has been his life- long mission. Born in Guangzhou in Southern China, Chef Yan is technically a second generation ‘culinarian,’ who was first inspired by his mother in the tiny kitchen of their family restaurant. After receiving his formal restaurant training in Hong Kong, Chef Yan immigrated to Calgary, Canada where on one snowy day he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, was television history. From that small station in Canada, the Yan Can Cook Show grew to become one of the most popular cooking programs on public television, both in North America and on the global stage. It has won the James Beard Award for Best Food Documentary Show for two consecutive seasons.

Never one to rest on his laurels, Martin has remained an active international food ambassador. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking. What began as a small cooking school in Foster City, California soon evolved into the award-winning Yan Can Cook Show. And that was only the beginning. In the past three decades, Yan Can Cook has grown into a fully integrated culinary tour de force with a wide global reach. Page 12 I HOSPITALITY NEWS SEPT

Today Yan Can Cook, Inc. is the umbrella brand for: The award-winning flagship series – The Yan Can Cook Show Hundreds of popular Martin Yan cooking and travel programs produced and aired in China and Southeast Asia Gourmet and casual dining establishments in both China and the U.S. Corporate and personalized gourmet tours to China and other Asian destinations Dozens of best-selling cookbooks Popular merchandising lines of cookware, artware and grocery items A much in-demand entertainer, product spokesman, corporate event host and motivational speaker A full-service culinary consulting company

For more information, go to www.yancancook.com

HOSPITALITY NEWS SEPT | Page 13

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Aramark Workplace Experience Beyond Meat The Coca-Cola Company Compass Group David Rio Chai & Tea Ecolab elite|studio e Instawork ISS Guckenheimer ITW Food Equipment Group Kitchens To Go by Mobile Modular Lavazza North America, Inc. Nestle Out of Home Peet's Coffee PepsiCo Quickcharge - A Division of Transact RC Fine Foods RPI Industries, Inc. Sodexo Vivreau Water Special Thanks To Our 2024 Holiday Party Sponsor

HOSPITALITY NEWS SEPT | Page 15

OUR STORY

It all started when I became a mom. I wanted to nourish my kids with healthy food. I also became lactose and egg intolerant from my pregnancy and in 2020, became high risk for breast cancer and cut out soy. I started to bake with clean, plant-based ingredients. Bake Me Healthy was born to allow anyone to easily bake better for themselves, their family, and the planet without compromising.

READ MORE HERE

JUST ADD OIL & WATER/ MILK

Free of the Top 9 Allergens & Refined Sugar

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Everyone Should Be Able to Indulge Bake Me Healthy is top nine allergen free so many more people can enjoy baked goods without the added anxiety.

By Alexandra Zendrian

For someone with an allergy, whether it’s to gluten, eggs, dairy, etc., going out to eat or trying to enjoy someone else’s cooking can be anxiety-producing. What ingredients did they use to make that item? Are they really sure there aren’t any allergens in it? A person’s guard goes up being concerned they'll have an allergic reaction, which in some cases can be serious or fatal. That completely takes away from the enjoyment of a food item. After experiencing lactose and egg intolerance and then having to eliminate soy from her diet, Kimberle Lau went from the corporate world of beauty to trying to solve an issue she faced in her life and knew so many others were dealing with. “Anyone should be able to indulge in a brownie,” Lau said. “It’s a great time to be plant-based because there are a lot more options.” For instance, substituting for eggs, there are flax eggs and other egg substitutes. According to the Food Allergy Research & Education (FARE) group, 33 million Americans have a food allergy. Lau has discovered that more people, and particularly families, have more than one food allergy; given that, it’s very difficult to purchase and make baked goods.

“I’m trying to make it easier for people to eat or indulge,” Lau said. “It’s really heartwarming to bring a smile to people’s faces.” That smile comes from her baking mixes not only being top nine allergen free but also being tasty. After all, “taste is king,” Lau explained. That’s why you’ll find her each week doing sampling and in-store demos, trying to erase the myth that allergen-free can’t be delicious as well. Lau’s goal is to be able to serve one million plus sustainable products; every mix uses upcycled ingredients. Bake Me Healthy’s packaging is also sustainable. This passion for sustainability came from Lau’s creation of a dinosaur from recycled soda cans in high school for a school project. Through her social media and conference circuit presence, Lau has become a go-to for food substitutions and she wants to continue to be a resource in that area. She recognizes in the area of top nine allergen free and sustainable baked goods that she’s also a unicorn. But that’s fueled her to continue her mission and evolve it – she is launching pre-packaged, top nine allergen-free, upcycled chocolate chip cookies.

HOSPITALITY NEWS SEPT | Page 17

I am pleased to announce that a search committee at the Multicultural Foodservice & Hospitality Alliance (MFHA) and the National Restaurant Association Educational Foundation (NRAEF) has selected Erika Cospy Carr as the next leader of MFHA. She joined the organization, effective Monday, August 5th. Erika brings over two decades of experience, driving sustainable change initiatives across non-profit and corporate environments. As a non-profit executive, her work has helped organizations like the National Association of Black Accountants and the Pancreatic Action Network galvanize stakeholders and maximize their social impact. In recent years, she has identified growth opportunities for corporate clients that advance their goal of engaging and uplifting underrepresented communities. An innovative and passionate communicator, Erika is uniquely positioned to lead MFHA’s work to drive opportunity and change across the restaurant and hospitality industry. She shares our belief that diversity and inclusion are at the heart of our industry and is dedicated to driving value and growth through new products, services, and strategies in the years to come. Please join us in welcoming Erika. Sincerely,

Rob Gifford President National Restaurant Association Educational Foundation

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SHFM CONFERENCE PHOTOS

This year's Society of Hospitality and Foodservice Management national conference took place in Baltimore. The 45th anniversary event was called "Evolving Hospitality: Celebrating the Past and Fueling the Future.

HOSPITALITY NEWS SEPT | Page 19

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HOSPITALITY NEWS SEPT | Page 21

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HOSPITALITY NEWS SEPT | Page 23

November 11, 2024 Inside Park At ST. Bart’s | NYC Foundation Gala 2024 SHFM Join us for the 2024 SHFM Foundation Gala , which will raise funds to support the important programs of the Foundation. It will be an evening filled with conversation and culinary delights with your SHFM community. This is the essence of the SHFM Foundation, where long-time and new friends alike share great food, while raising money and awareness for those who need it the most.

$475 VIP Ticket

Chef Opal Poullard CEC, CCE, WSETII, USAF VETERAN

REGISTER NOW

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A Message from Rene Marquis, CEC, CCE, CCA, AAC ACF National President

Dear ACF Members, As Hurricane Helene approaches, I want you to know that the American Culinary Federation is here to support you through whatever challenges may come. We stand strong together, and as you know, Chefs, I got your six. If this storm impacts you or any ACF members you know, the ACFEF Disaster Relief Fund is ready to provide assistance. Whether you’re facing a loss of food, shelter, power, or employment, ACF is here to help relieve some of that burden. To prepare for potential assistance, complete the Disaster Relief Fund ACF Member Assistance Request Form and have it ready to submit if needed. You can send the form to disasterrelief@acfchefs.org or reach out for more information. Above all, stay safe and take care of yourselves and your families. If you're in a position to help, please check on your neighbors and lend a hand to your community where you can. We’re stronger together, and we'll get through this as a team. Donate to ACFEF Disaster Relief Fund By Check: Make checks payable to ACFEF Disaster Relief Fund. Mail to: American Culinary Federation 6816 Southpoint Pkwy Ste 400 Jacksonville, FL 32216 By Credit Card: Call the ACF National office to make a credit card donation at (904) 484-0220.

DONATE

Rene Marquis, CEC, CCE, CCA, AAC ACF National President

American Culinary Federation 6816 Southpoint Pkwy, Suite 400 Jacksonville, FL 32216 (904) 824-4468

The Trend of Major Investment Groups Machine in the World Acquiring Kitchen Repair Companies In recent years, major investment groups have increasingly acquired restaurant kitchen repair companies, driven by various factors. The growing improvement market and the steady demand for kitchen renovations make this sector an attractive investment opportunity. This trend highlights the potential for scalability, technological advancements, and consolidation in the industry. As homeowners focus on enhancing their living spaces, understanding these dynamics offers insight into the evolving landscape of the services market and the future of restaurant kitchen renovations.

This Can Be Attributed to Several Factors:

The home improvement and repair industry, including kitchen renovations, has seen significant growth, especially as more homeowners invest in their properties. This trend has attracted the attention of investors looking for profitable opportunities. Market Growth

The home services industry has been experiencing consolidation, where larger companies acquire smaller ones to increase market share. This trend can lead to economies of scale, improved operational efficiencies, and a more robust competitive position. Consolidation Trends Investment groups may see opportunities to modernize kitchen repair companies with technology, such as digital scheduling, customer management systems, and online marketing, which can enhance customer experience and operational efficiency. Technological Advancements Private investment firms gravitate toward kitchen equipment service companies. By investing in various sectors within home services, they can mitigate risks associated with economic downturns that may affect specific industries differently. Diversification

Stable Demand

Kitchen repairs and renovations are often seen as essential services. Homeowners tend to prioritize kitchen improvements, which can provide a steady stream of revenue for companies in this sector. Investment groups are drawn to businesses with stable and recurring demand. Many kitchen repair companies have the potential for scalability. Investment groups can leverage resources to expand services, enter new markets, or enhance marketing efforts, ultimately increasing profitability. Scalability

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Increased Focus on Home Ownership

The rise in remote work and the desire for better living spaces have led many individuals to focus on homeownership and renovations, further driving demand for kitchen repair services. Investment groups typically have significant capital resources, allowing them to fund growth, marketing, and technology enhancements that smaller companies might struggle to manage on their own. Access to Capital Some investment groups may see potential in franchising kitchen repair businesses, creating a model that allows for rapid expansion and brand recognition. Franchise Opportunities Overall, the combination of a growing market, stable demand, technological potential, and the desire for

consolidation makes kitchen repair companies attractive targets for major investment groups. Restaurant Leaders Talk Sustainability

HOSPITALITY NEWS SEPT | Page 27

Giving Back Together SHFM HUNGER GAMES / CHARITABLE ACTIVITY Join us for an unforgettable afternoon of friendly competition and community engagement at the annual SHFM conference hunger awareness activity! This cherished tradition brings attendees together for a blend of entertainment, networking, and philanthropy. Over the years, the dedication of SHFM members has propelled us to raise over $100,000 in support of local hunger initiatives, making a tangible impact on our community. Mark your calendars for the 11th Anniversary event, taking place on Tuesday, September 10 from 4:00 p.m. to 6:00 p.m. Prepare to be part of a spirited competition as attendees are divided into teams to tackle six exciting challenges, all in pursuit of victory! The winning team will not only claim bragging rights but also contribute to a worthy cause. This year, all proceeds from the event will benefit the Baltimore Hunger Project, an organization committed to addressing weekend childhood hunger and nurturing young minds. Not interested in competing? New for 2024, you can pack snack bags to support Baltimore Hunger Project. All materials and supplies will be provided for you to assemble. BHP will distribute these to kids in the Baltimore region as an additional food supplement. Local Charity Receives Donation From the SHFM

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HOSPITALITY NEWS SEPT | Page 29

Making History in North Carolina: Purcellos 1789 Bourbon —The State’s First Black-Owned Bourbon

Now Available in ABC Stores

Purcellos 1789 Bourbon, North Carolina’s first Black- owned bourbon is now available statewide at ABC and this launch marks a pivotal moment for the entire spirits industry, as Purcellos 1789 breaks new ground by bringing Black heritage and craftsmanship to the forefront of the bourbon world. Purcellos 1789 is the first bourbon brand in North Carolina to be Black-owned and woman-owned, representing a major milestone in an industry where diversity is often limited. This is a story of breaking barriers and redefining the narrative in the world of premium spirits. Why This Matters: In the world of spirits, where tradition often reigns supreme, one woman is challenging stereotypes and paving the way for inclusivity. Tomeka Lynch Purcell, CEO of PMG Worldwide Inc., is at the forefront of a revolution in the bourbon industry with her brand, PurCellos1789 Bourbon. Bourbon, often seen as a quintessential "man's drink," has long been associated with traditional masculinity. However, Tomeka Lynch Purcell saw an opportunity to challenge this stereotype and create a bourbon that speaks to a broader audience. PurCellos1789 Bourbon offers a unique blend that combines sweet,

candied notes with fruity undertones and a hint of vanilla, resulting in a smooth and captivating flavor profile. This blend not only appeals to traditional bourbon enthusiasts but also caters to women and the Black community who may have felt underrepresented in the spirits market. By reimagining bourbon in a way that breaks gender and cultural norms, Tomeka is opening doors and expanding opportunities for all bourbon lovers. Purcellos 1789 Bourbon needs your support to ensure this groundbreaking product remains available. Shoppers can use code 24590 at select retailers to purchase this historic spirit and support the continuation of this cultural legacy. Purcellos 1789 has already captured the attention of major media outlets like Black Enterprise and The New York Times, not only for its exceptional flavor but for its role in championing Black entrepreneurship. This brand is more than just a drink—it’s a movement. Purcellos 1789 Bourbon is a celebration of heritage, quality, and the entrepreneurial spirit that defines Black excellence. Each bottle tastes rich in history, a crafted bourbon that honors the past while paving the way for the future. We invite you to share this historic moment with your audience. Purcellos 1789 Bourbon is poised to make a lasting impact on the industry, and your coverage can help ensure its story continues to unfold. Please visit www.purcellos1789.com for more information.

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Restaurant Technology Landscape Report 2024

Consumer attitudes toward restaurant technology vary greatly by demographic and service segment—full- service, limited-service, and delivery—according to new research. In the association’s first look at restaurant technology integration since 2016—and post-pandemic—data shows a good approach for operators is to match their tech investments to the customer base they serve. Seventy-six percent of operators say using technology gives them a competitive edge but many believe their restaurants could do more to keep up on the tech front. Topping customers' favorite tech: options that make it easier and faster to order and pay. Seven in ten adults look for deals when ordering takeout or delivery or dining in a restaurant. A majority of full-service customers say they would be likely to place an order or pay the check using a tablet at the table. Seven in ten limited-service customers say they would be likely to place an order using a smartphone app. Eight in ten delivery customers say they would order delivery using a smartphone app. Through technology, operators have important opportunities to enhance the customer experience, amplify marketing and operate more efficiently. Today, even though the majority of operators consider the technology in their businesses to be mainstream (vs. leading edge), choosing the right tech for their customers’ convenience while maintaining high-touch hospitality is the best, most balanced approach to today’s business. Find out which technologies customers in each segment would like to have, really want, and must have, and see where operators plan to invest in technology. The Restaurant Technology Landscape Report 2024 is based on surveys of restaurant operators and consumers.

HOSPITALITY NEWS SEPT | Page 31

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Northwell Health's Chef Brian Sauer Shares Why He Left Restaurants For Healthcare

HOSPITALITY NEWS SEPT | Page 33

The 2024 Association for Healthcare Foodservice National Conference was the largest gathering or self-operated facilities, operators, vendors, and professionals in the healthcare and senior dining industries.

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HOSPITALITY NEWS SEPT | Page 35

California Restaurant Foundation Names Wayne Hilston New Chair of the Board of Directors

Hilston Will Lead the Foundation Board through August 31, 2025

By

Sacramento, CA (RestaurantNews.com) The California Restaurant Foundation (CRF), a nonprofit that invests in and empowers California restaurants and its workforce, has elected Wayne Hilston as its new Chair of the Board of Directors. A proud and active CRF Board member since 2019, Hilston has served as Second Vice Chair and Vice Chair overseeing the Investment Committee, where his leadership has been instrumental in advancing the foundation’s mission to provide financial support and volunteer participation for key initiatives, including Restaurants Care and ProStart. Hilston’s term began September 1, 2024, and will continue through August 31, 2025. “I am honored and humbled to continue supporting California Restaurant Foundation as its newly elected Foundation Chairman,” said Hilston. “It is inspiring to see the impact CRF has had on California’s restaurant community, its workers and the students who will become the industry’s future leaders. I am excited to amplify the foundation’s mission as Chairman and look forward to continuing my advocacy for CRF and its remarkable programs.” Touting more than 35 years in commercial insurance with an emphasis on serving the hospitality community, Hilston brings a wealth of industry knowledge and dedication to his new role as CRF Chairman. Hilston has served as Vice President of Sales for Programs and Payroll Alliances at EMPLOYERS® for nearly a decade, where he has developed a deep passion for working with business owners across the breadth of the restaurant and hospitality industry.

WAYNE HILSTON

EMPLOYERS has had a long-term relationship with the California Restaurant Association (CRA), a member-driven restaurant advocacy group that oversees CRF, to which it has lent Workers’ Compensation knowledge and guidance to CRA’s member community since 2006. “We are thrilled to welcome Wayne Hilston as the new Chair of our Board of Directors, as his extensive experience with the hospitality industry, coupled with his deep commitment to our mission, makes him the perfect leader to guide us through this next chapter,” said Alycia Harshfield, Executive Director of CRF. “His vision and leadership will be invaluable as we continue to support and uplift California’s restaurant community.”

READ MORE HERE

HOSPITALITY NEWS SEPT | Page 37

BRYAN FRICK CEC, AAC

ACF Office Updates National Convention Celebrations and Best Practices Regional Updates 2025 / 2026 Election Reminder Chapter Input and Updates Membership Input

JOIN ZOOM MEETING

Meeting ID: 834 6865 6047. Passcode : 953863

To request topics for discussion prior to the meeting, contact at FricknACF@gmail.com or (407) 473-2278

Bryan D. Frick, CEC, AAC Vice President, Southeast Region

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REGISTER NOW

About the Expo Attend Imperial Dade’s Innovations Expo for a hands-on experience. Take a break from your digital devices. See and touch the latest in food service packaging, janitorial supplies, floor equipment, industrial packaging, and more! 200 exhibitors will display thousands of products. Whether you are looking for the latest takeout containers, help upgrading your cleaning program, or restroom supplies, you will find what you need at the Innovations Expo. Expo admission is free for all current and future Imperial Dade customers.

Please note: Attendees must be 18 or older.

All media visits must be preapproved. Please email: expo@imperialdade.com for inquiries. For more information about Imperial Dade, visit our website at ImperialDade.com.

Part Two: The Early Days

This is the second of three articles in the This is Not the Restaurant Business I Grew Up In series. By Paul G Fetscher A Look at The 1980s and 1990s in the Restaurant Business

So, from the Marriott Dinner houses, I went on to Rustler Steakhouses, Moonraker, Plankhouse, Coco’s, Steak & Ale, Chi Chi’s, and then came Rusty Scupper. I learned from their real estate departments. They then asked me to find locations in other markets: Connecticut, New Jersey, Massachusetts, Pennsylvania and down to Washington DC. In the 1970’s, dinner houses were king. Footprints typically were 10,000 – 14,000 SF. Other than Marriott operations, they served lunch and dinner for seven days. A visit to one of them was … an experience. You might be in a Victorian townhouse, a Mexican Hacienda, or a beautifully skylit oak environment with porpoises jumping over each other in a surfboard-inspired bar top. The 1980’s brought us ferns. “Fern Bars” ranged from TGI Fridays and Houlihan’s to their copies, Ruby Tuesdays and Applebee’s. They broke down the model of having one room for the bar and another room for dining. As women emerged in the

workplace, they now could meet a friend for drinks, be seated at a table, and not be hassled. At the same time, a businessperson on the road could sit at the bar and order from the full menu. The footprints shrank. Instead of 10-14,000 SF, their footprints decreased to 8,300 down to 5,500 SF. Clearly there was less distinction between Dining and Drinking areas.Socially, this was the place to meet and greet.

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Meanwhile, Pepsico’s restaurant brands, Kentucky Fried Chicken, Pizza Hut, and Taco Bell, all grew faster than ever, domestically and internationally. The restaurant industry found there were more stomachs outside the United States than there in the US. International growth started to exceed domestic growth. Our brands were exported. concluded that Americans wanted better food fast. His response was to open Chipotle. Others followed and fast casual was born. The 1980’s became the decade of chain emergence. California Pizza Kitchen, Boston Chicken later to morph to Boston Market, and Cheesecake Factory were three of the early leaders.Who remembers Il Giornale? It was owned by Howard Schultz who then purchased a coffee bean merchant in Pike’s Place Market and Starbucks was launched selling hot beverages. The 1990’s saw a number of shifts. The first McDonalds opened in Moscow, and the last Horn & Hardart closed in New York City. Steve Ellis, a Culinary Institute of America graduate, and a former line cook at Stars in San Francisco,

Restaurant sales continued to absorb more and more of the food dollar. Total restaurant industry sales rose to $295,000,000 from a mere $42,000,000 in 1970, a sevenfold increase.

HOSPITALITY NEWS SEPT | Page 41

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Don’t let red tape strangle the New York hotel industry

By President & CEO of the Hotel Association of New York City, Vijay Dandapani

city’s tourism industry, and contributing billions in tax revenues to city and state coffers. N ew York’s hotel industry is a critical driver of the regional economy, providing jobs to tens of thousands of people, powering the But our industry’s recovery from COVID is still fragile: 62.2 million people visited New York City last year, about 7% fewer than the 66.6 million who visited in 2019. While forecasts predict that number will rise, a full recovery is far from assured. Unfortunately, the City Council is pushing new legislation, Int. 991, also known as the hotel licensing bill, that would impose a broad set of onerous requirements on the industry at a time when we can least afford costly new regulations. Among other provisions, the bill requires all hotels in the city to apply for a license annually from the Department of Consumer and Worker Protection. Supporters of the bill have argued that it is necessary to protect the health and safety of patrons and workers. Put simply, this is false.

First, the premise that hotels are unsafe is simply not supported by the data. Over the past five years, 311 complaints related to hotels have been similar in percentage to other types of establishments like grocery stores, and lower than clothing stores or restaurants. Even looking at felony charges citywide, hotels account for a lower percentage than other sectors. Put simply, hotels are comparatively safer than many other businesses in the city. Supporters have also made absurd claims about the connection between hotels and human trafficking. The state already has robust anti-trafficking laws that hotels must comply with, and our industry has gone above and beyond to hold staff training on human trafficking. In fact, the U.S. Department of Homeland Security Secretary Alejandro Mayorkas specifically commended our industry for its efforts in this critical space, saying he hopes “that other associations, other sectors follow the example that [we] have set.’

READ MORE HERE

HOSPITALITY NEWS SEPT | Page 43

Pairing wine with food can elevate both the meal and the wine by complementing or contrasting flavors in a balanced way. Here are some general guidelines to help you pair wine with food properly: How to Expertly Pair Wine and Food • Bold wines (e.g., Cabernet Sauvignon, Syrah) pair well with rich, heavy foods like steak or lamb. Match Intensity • Lighter wines (e.g., Pinot Noir, Sauvignon Blanc) complement lighter dishes like poultry, fish, or salads. Consider Acidity • High-acid wines like Sauvignon Blanc or Chianti pair well with foods that also have acidity (e.g., tomato-based dishes, lemon-dressed salads). Acidic wines can also cut through fatty or oily foods like fried dishes. Balance Sweetness • Sweet wines like Riesling or Moscato pair well with spicy foods (like Thai or Indian cuisine), as the sweetness helps balance the heat. • When pairing with dessert, ensure the wine is sweeter than the dessert itself. For instance, pair Sauternes with a fruit tart or a sweet Riesling with apple pie.

Tannin Considerations • Tannic wines like Cabernet Sauvignon or Nebbiolo pair best with fatty, protein-rich dishes like red meat. The tannins in the wine help cleanse the palate from

the richness of the meat. Regional Pairing

• Wines and foods from the same region often pair naturally well. For example, Chianti with Italian pasta dishes, Chablis with French oysters, or Tempranillo with Spanish tapas. • White wines generally pair better with a wider range of cheeses due to their acidity and sweetness. However, bold reds can work with hard, aged cheeses like Parmesan or Manchego. Pairing with Cheese • Foods high in umami, such as mushrooms or soy sauce, can make some wines taste more astringent or bitter. Try pairing them with wines that have low tannins and good acidity, like Pinot Noir or Champagne. Umami Factor • Sparkling wines (e.g., Champagne, Prosecco) are very food-friendly and versatile. They pair well with salty snacks, fried foods, and even sushi due to their effervescence and acidity. Sparkling Wine Versatility

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Complementary or Contrasting Pairings • Complementary Pairing : Match similar flavors. For example, a buttery Chardonnay with creamy pasta dishes. • Contrasting Pairing : Opposite flavors create balance. For instance, a rich, sweet wine like Port with salty blue cheese. Examples of Classic Pairings • Red Meat & Cabernet Sauvignon: The tannins in the wine complement the fat in the meat. • Seafood & Sauvignon Blanc: The acidity in the wine cuts through the natural oils and enhances the freshness of the seafood. • Goat Cheese & Sancerre: The tangy acidity of goat cheese pairs beautifully with the bright acidity of Sancerre.

Drink what you enjoy! Guidelines can enhance your experience, but personal preference should always guide your choices. Experiment to discover pairings that work for your palate. Would you like suggestions for a specific meal or wine? The Golden Rule

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HOSPITALITY NEWS SEPT | Page 45

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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 Event Planners Gabriela Moura Events Queens, New York gabrielaevents.com Elegant Affairs New York, New York elegantaffairscaterers.com Flatware - Dishes, Glasses, Utensils

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

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

Round Eye Supply Kennesaw, Georgia roundeyesupply.com

Tuxton Walnut, California tuxton.com Welltold Glassware Exeter, New Hampshire welltolddesign.com Food Distributors / Food Services Bertram Foods Linden, New Jersey sbertram.com DiCarlo Food Services Holtsville, New York info@dicarlofood.com Gordon Food Services Wyoming, Michigan gfs.com Jamac Frozen Foods Jersey City, New Jersey jamacfoods.com

Dairy

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

Equipment Dealers

Elite Equipment and Design Farmingdale, New York elitestudioe.com

Santec Clean Needs Linden, New Jersey cleanneeds.com

Service & Product Directory

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

Pest Control

Tables and Chairs

Performance Food Service Richmond, Virginia performancefoodservice.com

Bell Environmental Parsippany, New Jersey bell-environmental.com

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

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

Produce

Gargiulo Produce Hillside, New Jersey gargiuloproduce.com

Private Chef

Whitsons Culinary Group Islandia, New York whitsons.com

Schneiders Farm Melville, NY schneidersfarmmelville.com

Linen Companies

Smallwares and Supplies

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

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

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

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

Manufacturers

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

Staffing Agencies

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National Retail Solutions Newark, New Jersey nrsplus.com Univex Corporation Salem, New Hampshire univexcorp.com VITO Fryfilter, Inc. Arlington Heights, Illinois vitofryfilter.com

Restaurant Zone New York, New York therestaurantzone.com

Top Hospitality Recruiting Beverly Hills, California tophospitalityrecruiting.com

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The Standards for Service Excellence The Commercial Food Equipment Service Association (CFESA) is the trade association for professional service and parts distributors. Our members stock Original Equipment Manufacturer (OEM) parts – the best for any equipment – with access to an online inventory of millions of parts. Our CFESA Certified Technicians have a higher first time fix rate and ensure our service mark for excellence. The commercial Food Equipment Service Association (CFESA) is the official trade association for professional food service agents. Founded in 1963, CFESA sets The Standards for Service Excellence. Why Food Service Operators Should Value the CFESA Mission I, Eddie Daniels, a veteran in the foodservice industry for over 40 years, have been involved and a part of CFESA on and off over the years. I had the pleasure of learning early on the benefits for service agencies, the technicians, and no less important, those who use the services of the services of those who deliver the needed services. CFESA has evolved over the years to support service agencies in many different ways and with its platform, it trains, mentors, and has created a forum for leaders and management to exchange ideas to make the industry better. Everyone wins with CFESA , as the end useer of services gets a more professional experience from the managment of the service, to the technician that is on the front line, to the ultimate invoicing, the whole expeience is better thanks to CFESA .

Page 54 I HOSPITALITY NEWS SEPT

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