September Edition

SEPTEMBER 2025 VOLUME 5 ISSUE 9

Redefining the Foodservice Workforce BEYOND THE BURNOUT

How Leaders are rewriting the rules of Hospitality

Wellness, Balance, and the future of the kitchen

Grease Guardian® at ExCeL London 2025

PUBLISHER EDDIE DANIELS

EDITOR-IN-CHIEF GABRIELA MOURA 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 GROWTH STRATEGIST

CHAD DANIELS SOCIAL MEDIA GABRIELA MOURA

245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862

info@hospitalitynewsny.com www.hospitalitynewsny.com

CONTENTS

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P.30

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5 ANTHONY BEACH NAMED GENERAL MANAGER OF THOMPSON HOTEL CHICAGO 33 CRACKER BARREL STOCK TANKS AFTER UNVEILING A CONTROVERSIAL LOGO CHANGE 34 ACF NATIONAL CONFERENCE 2025 RECAP 40 I WANT OPEN A RESTAURANT, BUT MY FAMILY SAYS NO, WHAT DO I DO? 44 KENT HOSPITALITY GROUP'S FLAGSHIP RESTAURANT REVAMPS MENU AND GUEST EXPERIENCE 52

REIMAGINING THE KITCHEN: 11 Human Passion, Robotic Precision

LETTER FROM THE PUBLISHER 04

The industry and professional organizations you need to know in New York. THE 2025 TOP TRADE ASSOCIATIONS 06 THE BEST RESTAURANT IN NORTH AMERICA, IS RIGHT HERE IN NEW YORK 07 THE HIDDEN COSTS OF AI IN GUEST EXPERIENCE 08 THE TRUTH BEHIND DOH MISPERCEPTIONS IN RESTAURANTS 10

HOW DO RESTAURANTS KEEP SEAFOOD FRESH ON YOUR PLATE? 12 SHFM NATIONAL CONFERENCE 2025 RECAP 16 WHICH CATEGORY OF CHEFS EARNS THE MOST MONEY? 26 AHF NATIONAL CONFERENCE 2025 RECAP 30

Letter from the Publisher

Dear Readers,

Hospitality is the heartbeat of every community — and that’s evident from New York to California.

New hotel openings and chef-driven concepts are drawing record numbers of visitors, while technology, AI-driven booking, frictionless check-ins, and even robotic kitchens are reshaping the guest experience. Yet the soul of our industry remains the same. That unique blend of innovation and human connection will shine at upcoming industry events, where operators, suppliers, and leaders continue to pioneer new ideas. Expect cutting-edge equipment demos, panels on sustainability, and conversations that challenge us to envision the next decade — all at events already scheduled for 2026. In upcoming issues, we’ll spotlight the tourism boom, chef-led delivery trends, and fresh voices from both the kitchen and the front desk. Our mission remains simple: to inform, inspire, and connect the people who make hospitality extraordinary. Thank you for trusting Hospitality News Magazine as your guide and partner. I look forward to seeing many of you at the Expo — and to sharing the ideas that will move our industry forward.

Eddie Daniels

Hospitality News, a media partner of the AHF (Association for Healthcare Foodservice), joined the members and sponsors at what was one of the best conferences ever. Check out the video to the right and feel the vibrant energy!

CONFERENCE SPONSOR

The 2025 Top Trade

Associations The industry and professional organizations you need to know in New York. No matter your job or where you work, there’s probably a trade association that represents your interests. Hundreds of trade associations are active in New York, providing their members with training, networking, marketing and, of course, advocacy on policies that impact the sector. Indeed, many of these associations are prominent players in city and state politics and government, from the Greater New York Hospital Association and Real Estate Board of New York to Tech:NYC and the Retail Council of New York State. Some represent companies or organizations, both large and small. Others are made up of individuals in specific professions or job titles, such as trial lawyers, school principals, nurse anesthetists, certified public accountants or volunteer firefighters. Hotel Association of New York City Founded in 1878 it is the oldest hotel association in the US HANYC’s mission is to be the voice of the hotel industry in New York City while supporting its members with the highest standard of services with the best available resources. HANYC advocates on a range of issues at the Federal, State and City level in order to shape policy that has optimal outcomes for the industry. The association is a leader in advancing policy and operational ideas that maximize values for hotels.

Hotel Association of New York City (HANYC) Vijay Dandapani, President and CEO

The Hotel Association of New York City represents nearly 300 hotels in New York City and parts of New Jersey, which adds up to more than 80,000 rooms and roughly 50,000 employees. It advocates for its members at the local, state and federal levels. “Achieving a better outcome on deleterious legislation with regard to hotel licensing advanced by a section of the New York City Council as well as ensuring that illegal hotel listings on platforms are delisted.” Biggest achievement:

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The Best Restaurant in North America, is right here in New York

Ranked No.12 in The World's 50 Best Restaurants 2025, Atomix, from Ellia and Junghyun 'JP' Park, is celebrated for its refined 12-course tasting menu and immersive storytelling rooted in Korean tradition. The Parks' signature approach – defined by hospitality, humility and technical precision – continues to elevate Korean cuisine in North America and worldwide. Following in the ranking are Mon Lapin (No.2) in Montreal and Restaurant Pearl Morissette (No.3) in Ontario. LAS VEGAS, Sept. 26, 2025 /PRNewswire/ -- Gastronomic leaders gathered this evening at Wynn Las Vegas, for the inaugural unveiling of the North America's 50 Best Restaurants 2025 list, sponsored by S.Pellegrino & Acqua Panna, with Atomix named The Best Restaurant in North America. The ceremony honored culinary talent across 20 cities in North America, recognizing 2 restaurants in the Caribbean, 11 in Canada and 37 in the U.S. Atomix in New York City is named The Best Restaurant in North America at North America's 50 Best Restaurants awards 2025, sponsored by S.Pellegrino & Acqua Panna, held in Las Vegas on September 25th.

Two standout restaurants from the Caribbean featured on the list: Buzo Osteria Italiana (No.41) in Barbados, by chef Nakita Goddard, and Stush in the Bush (No.49) in Jamaica, from Lisa and Christopher Binns. The list also celebrates restaurants in a diverse array of destinations such as Denver, Charleston, Nashville, Portland, Richmond and Vancouver.

HOSPITALITY NEWS SEPT | Page 07

The Hidden Costs of AI in Guest Experience AI brings a lot of efficiency to hospitality, but it also comes with drawbacks that can affect guests, staff, and even the industry’s long-term reputation. Here are some of the negative impacts of AI in hospitality:

Loss of Human Touch Hospitality thrives on warmth, empathy, and personal interaction. Over-reliance on AI (chatbots, automated check- ins, robotic concierges) can make experiences feel cold and transactional, leading to customer dissatisfaction. Job Displacement AI systems can replace traditional roles like front- desk staff, concierges, and reservation agents. This reduces job opportunities, especially for entry-level workers who rely on hospitality as a career entry point.

Guest Frustration with Technology Not all guests are comfortable using kiosks, apps, or AI-driven platforms. Technical glitches, poor voice recognition, or limited language support can cause frustration. Privacy & Data Concerns AI systems in hotels rely heavily on guest data (preferences, past stays, even facial recognition in some cases). Mismanagement, leaks, or cyberattacks can lead to privacy breaches and loss of guest trust. High Implementation Costs Installing and maintaining AI solutions (smart room assistants, robots, advanced CRM systems) is expensive. Smaller hotels may struggle to compete, deepening the gap between large chains and independent properties.

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Overstandardization AI often pushes efficiency and uniformity. This risks making guest experiences feel too generic and reducing the uniqueness of boutique or culturally rich stays. Bias & Unintended Discrimination AI systems trained on biased data may unintentionally treat guests differently based on accent, language, or demographic. This could harm inclusivity and brand image. Reliability Issues AI depends on stable connectivity and power. System failures (like a crashed check-in kiosk) can disrupt service and create chaos, especially during peak times. AI should be used as a supporting tool rather than a replacement for human hospitality. The challenge is keeping the balance between efficiency and human warmth.

December 2-3, 2025 Javits Center, NY

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In the fast-paced world of restaurants, the Department of Health is often seen as a looming threat rather than a partner. Misunderstandings about inspections, inconsistent enforcement, and sensational media coverage have fueled misconceptions that persist in commercial kitchens. Yet, the DOH’s true mission is not to shut businesses down, but to safeguard public health and strengthen trust between operators and their customers. The Truth Behind DOH Misperceptions in Restaurants

Perception of the DOH as “the Enemy” Many operators view health inspectors as people looking to “shut them down” rather than as partners in food safety. This adversarial image often overshadows the DOH’s actual purpose: ensuring public safety, preventing outbreaks, and protecting both the business and the consumer. Misunderstanding the Rules Health codes are dense, technical, and vary by state and municipality. Operators sometimes confuse what’s actually required versus what’s “recommended.” Example: Some owners think gloves are always required, when in reality, proper handwashing can be acceptable in many situations. Lack of Consistency Different inspectors may interpret rules differently, or may focus more heavily on certain violations. This leads to operators believing inspections are arbitrary or unfair, when in reality, it often comes down to interpretation and inspector training. Focus on Small Infractions Restaurant owners sometimes get frustrated when cited for things they see as “minor,” like a cracked tile or an improperly labeled spray bottle. To the DOH, these are risk factors for contamination —but to operators, it feels like nitpicking.

Media & Word of Mouth News stories about restaurants being “shut down” often sensationalize violations. Chefs and operators swap stories about “crazy inspectors,” which reinforces myths instead of facts. Fear of Business Loss A low grade or a public report of violations can immediately hurt sales and reputation. This fear makes the DOH seem like a threat, when in reality, compliance builds customer trust. Not Enough Training in Foodservice Many employees and even managers are not trained thoroughly in health code requirements. Instead of proactive education, they learn during inspections—leading to surprises and resentment. Misperceptions come from fear, lack of education, inconsistent enforcement, and the tension between compliance and daily business pressures. The DOH’s actual mission is to prevent foodborne illness and protect public health—but unless operators see inspectors as allies, the “enemy narrative” will continue.

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Reimagining the Kitchen: Human Passion, Robotic Precision

he modern kitchen is transforming faster than any other part of the T hospitality industry. What was once powered solely by sweat, intuition, and years of culinary experience is now being reshaped by robotics, data, and intelligent automation. Yet the essence of cooking — the emotion, the creativity, the soul — remains deeply human. The future of foodservice isn’t human or robotic; it’s both. In this new hybrid environment, robotic systems are taking on repetitive, hazardous, or time- sensitive tasks with unmatched accuracy. Machines can measure, cut, and cook with a precision that eliminates waste and ensures consistency across thousands of plates. Meanwhile, human chefs bring the artistry — the ability to taste, feel, and adapt in ways that no algorithm can replicate. It’s a partnership built not on competition, but on collaboration. Hotels, restaurants, and institutional kitchens are already embracing these changes. From robotic arms flipping burgers and stirring risotto to AI- driven systems that monitor ingredient freshness and energy use, technology is redefining what efficiency looks like. But more importantly, it’s freeing chefs to do what they love most: innovate, inspire, and connect with guests through food.

This evolution also speaks to a broader truth about hospitality — that service and warmth will always matter most. Robots may perfect the process, but people perfect the experience. As the industry moves toward 2030, those who integrate robotic precision with human passion will lead the way, shaping kitchens that are safer, smarter, and more sustainable. In this reimagined kitchen, the clang of metal meets the rhythm of innovation — and together, they’re composing a new culinary symphony that defines the future of hospitality.

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HOW DO RESTAURANTS KEEP SEAFOOD FRESH ON YOUR PLATE?

Ever sat in a seafood restaurant, taken that first bite, and thought, “Wow, this tastes like it was caught this morning”? I felt exactly that when I tried a seafood dish at Georgetown Seafood Restaurant. It was fresh, full of flavor, and unforgettable. Seafood restaurants work hard to prepare everything fresh for their guests. That amazing taste on your plate didn’t happen by accident. Restaurant owners team up with local fishermen and trusted specialty seafood wholesalers. They take every step with care to lock in that freshness. It’s a behind-the-scenes process most people never notice. But it’s the reason some seafood stays in your memory long after the meal. How to Find Fresh Seafood? The journey of fresh seafood starts with trust and a reliable supplier. Restaurants buy direct from local docks or fishermen whenever possible. This cuts down on the time between catching and cooking. Which keeps the fish’s natural hardness, colour, and taste. Getting seafood straight from the source is the best way to keep it fresh. Especially for restaurants near the coast.

Seafood Suppliers for Guaranteed Freshness Suppliers put in place strict quality controls from the moment of the seafood catch. Imagine someone carefully checking the seafood’s temperature. Also everyday, making sure seafood seller handles it gently every step of the way. In restaurants, they even use QR codes or GPS to track exactly where it came from. So you know your meal has a story behind it and is super fresh! A strong supplier relationship helps restaurants access a wide range of seafood. So, they change the menu based on what’s fresh and in season, making sure every dish tastes right and super fresh. Restaurants look for suppliers who use fishing practices that don’t hurt the environment. The restaurant works to protect the ocean and keep it healthy. Ensures customers trust where the seafood comes from.

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Keeping Seafood at the Right Temperature for Freshness Store seafood at temperatures between 32 °F and 38 °F (0 °C and 3.3 °C) to slow down deterioration without freezing it. Crew usually store seafood at the back of the bottom shelf, where the fridge is coolest For long-term storage, refrigerate at 0°F (-18°C) or below. Proper packaging helps preserve the grain and taste and prevents freezer burn. They make sure each one arrives healthy and ready to be enjoyed. Live seafood delivery quickly to prevent mortality and maintain quality. Delivery teams often bring them to the restaurant within 24 hours. Here’s a clever system called Recirculating Aquaculture System, or RAS for short. It works like a little underwater life support, keeping the water fresh and full of oxygen. Thanks to this. For this, live seafood can travel long distances without getting stressed or sick. It’s like giving them a comfy ride all the way to the restaurant!

Maintaining the Cold Chain Seafood is perishable. So, temperature control is crucial from the moment it emerges from the water. Right after the fishermen catch the fish, they carefully pack it with ice on the boat. Then, keep it cold all the way to make sure it stays fresh and tasty. Ice inhibits the growth of pathogens and maintains quality. Real-time temperature monitoring is crucial to maintaining the quality of seafood. Modern logistics uses real-time temperature sensors. This sends data to a cloud database. This enables proactive intervention if the temperature deviates from a safe range. Use Specialized Containers Insulated bins, pallets, and packaging with drainage systems prevent water from accumulating. This can reduce the texture and encourage bacterial growth. How Live Seafood Stays Fresh? Live seafood transport refers to the transport of shellfish or crustaceans. Transporting them while maintaining their proper quality is a special challenge. Seafood seller bring shellfish and crustaceans to restaurants alive and fresh.

HOSPITALITY NEWS SEPT | Page 13

Hotels Spotlight‌‌

Spotlight on new‌ General Manager‌

Please join us in welcoming Ted Selogie, the new General Manager for the New York Hilton Midtown! Ted’s passion for hospitality began early in life, working at the Northshore Hilton in Skokie, Illinois. That experience sparked a career that has spanned over three decades, including his many rewarding years with Marriott International and Accor. Ted has held executive roles across six major hotel brands, from serving as Area General Manager overseeing 13 Chicagoland properties, to leading as Regional Vice President for Accor, covering Fairmont, Sofitel and Swissotel hotels. In his most recent role, Ted served as General Manager of the Fairmont Century Plaza in Los Angeles. Outside the hotel, Ted is deeply committed to giving back and has served on several industry boards including California, New Orleans, and Illinois Hotel & Lodging Associations, Visit California, the Century City Chamber of Commerce, the Los Angeles Tourism Marketing District and the local Business Improvement District. He also supports cases like DePaul University’s Hospitality School, SOS Children’s Villages, and PINK House.

Ted Selogie

California (NorCal) Local Join us for a fun and friendly industry mixer — focusing on food, hospitality, and the important role the culinary program plays in supporting the broader Zoox mission, our host venue. In addition to experiencing this beautiful space, attendees will enjoy an incredible menu and meet the on-site team members who help drive (pun intended!) the culinary and hospitality experience at Zoox.

Thank you to hosts Zoox and Bon Appetite!

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THE FLORIDA RESTAURANT SHOW! 🍍 ... OUR 54TH YEAR SERVING THE RESTAURANT AND FOODSERVICE COMMUNITIES!

Exciting Announcement from HOSPITALITY NEWS It’s not often that the HOSPITALITY NEWS media team places ourselves in the limelight, but we are thrilled to share that we have once again been appointed as a media partner. This partnership extends not only to the Florida Restaurant Show but also to the New York and California Restaurant Shows. What This Means for Exhibitors For exhibitors, this means that while we film our clients, we will also be available to capture footage of other exhibitors showcasing innovative products or services. HOSPITALITY NEWS will proactively promote exhibitors through press releases and social media, provided we receive the necessary content by the end of October, which is a firm deadline. We kindly request that those interested in pre-show promotion send us a high- resolution logo promptly, so we can represent our exhibitors in a professional manner.

INTRODUCING LLOYD’S STAFFING IN THE HOSPITALITY SPACE

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Renaissance Palm Springs was a base point to explore everything Palm Springs has to offer. Located in downtown Palm Springs, this hotel was in walking distance to shopping, fine dining, and local experiences. This hotel is not only connected to the Palm Springs Convention Center, it also features state-of-the- art meeting facilities of its own including a large ballroom, breakout spaces, educational breakout spaces and a 24K Sq. Ft. pool deck with beautiful Palm Springs views making it perfect for receptions and catered events. All the attendees of the SHFM conference took advantage of all the amenidies from the health club to the message center and from the tiki bar to swimming pool that its own little sandy beach

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BEYOND THE BURNOUT These innovations aren’t replacing people — they’re helping them rediscover why they fell in love with hospitality in the first place. Redefining the Foodservice Workforce

For decades, the foodservice industry has been built on passion, grit, and long hours — traits that have shaped some of the most creative and hard-working people on the planet. But after years of labor shortages, rising costs, and shifting expectations, a new era is emerging. Across restaurants, hotels, and catering operations, the next generation of hospitality professionals is saying: it’s time to work smarter, not just harder. The conversation has changed. No longer is burnout worn as a badge of honor — it’s recognized as a business risk. Forward-thinking owners and operators are beginning to treat mental health, balance, and purpose as core ingredients of a sustainable workplace. They’re proving that taking care of employees doesn’t weaken the bottom line — it strengthens it. From independent restaurateurs to major foodservice corporations, companies are investing in better scheduling, cross-training, and communication. “Our goal isn’t just to fill shifts,” says one executive chef from a national hotel group. “It’s to create careers people can grow in.” That means fewer 16-hour days and more leadership development, wellness initiatives, and education pathways. Technology is also playing a major role in easing the pressure. Automated ordering, AI scheduling tools, and smart kitchen systems are reducing repetitive strain and giving teams time back to focus on creativity and customer connection.

Culture, too, is being redefined. The industry is seeing more collaboration, diversity, and inclusion — a recognition that great hospitality comes from teams that reflect the communities they serve. Programs supporting women in leadership, culinary apprenticeships for underrepresented groups, and mental health hotlines for kitchen staff are reshaping the future workforce. The pandemic forced a reckoning, but it also opened a door. The leaders who step through it are building businesses that last. They’re creating kitchens and dining rooms that nurture the mind and body, where mentorship replaces burnout, and where staff can see a long-term future in the field. The foodservice workforce is entering a new chapter — one driven by respect, resilience, and renewal. The result won’t just be happier employees. It will be more loyal teams, stronger brands, and a hospitality culture ready for the next generation. The days of “burn and churn” are ending. The era of balance and belonging has begun.

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Our Mission OZZI is the leading sustainability partner for responsible organizations and institutions.

Always good to go. From container to collection, OZZI brings you effortless returns and accountability in one revolutionary/powerful system. It’s sustainability made simple.

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INDUSTRIES

OZZI is making a difference wherever food and beverages are served “to-go” in paper, plastic, and foam containers. By promoting sustainable and ecologically-minded reusable containers, OZZI is leading the way in transforming the world from a disposable society to a nation that cares about the environment. Our mission at OZZI has always been to create an environmentally conscious, user-friendly, and 100% effective system that eliminates disposable products generated from food service operations. We are proud to see that our success is evident in the growing popularity of the OZZI brand, as well as the partnerships we have formed with many prestigious colleges and universities coast to coast. With a strategic plan for a sustainable future, we are thrilled to report that OZZI has already averted an estimated 35 million disposable containers to date. Join us in making a positive impact on the environment by switching to the OZZI system today.

We are excited to introduce the revolutionary OZZI system to the food service industry. Our innovative technology eliminates the need for traditional disposable take-out containers, making it a perfect fit for college and university campus dining centers, healthcare facilities, hotels, restaurants, food courts, supermarkets, quick service venues, and sports and entertainment arenas.

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Michael Lomonaco Chef/Culinary Director/Restaurateur Chef Michael Lomonaco is the creative force behind Porter House Bar and Grill, which opened in 2006 and quickly became a cornerstone of New York City’s dining scene. Known for its elegant take on classic American cuisine, Porter House has received high praise from critics, major food guides like Zagat and Michelin, and a loyal following of guests who appreciate its focus on top-tier ingredients— especially dry-aged Prime beef and pristine seafood. Lomonaco’s career reflects his deep influence on the evolution of New American cuisine. He honed his craft at Le Cirque under Alain Sailhac and Daniel Boulud, revitalized the historic "21" Club as Executive Chef, and later brought his bold, American style to Windows on the World, where he oversaw multiple dining concepts and led the restaurant to national acclaim. His work extends beyond the kitchen, with leadership roles at restaurants like Guastavino’s and Noche, as well as consulting on acclaimed projects across the city. A dynamic presence both on screen and in print, Michael has hosted and appeared on numerous food programs, including the Travel Channel’s Epicurious and Food Network’s Michael’s Place. He’s the co-author of Nightly Specials and The ‘21’ Cookbook, and a frequent contributor to top food publications.

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Potbelly Corporation to be Acquired by RaceTrac in Approximately $566 Million Transaction September 10, 2025 at 8:00 AM EDT

High-Growth Neighborhood Sandwich Shop Concept to be Acquired by Leading Convenience Retailer for $17.12 per share. CHICAGO, Sept. 10, 2025 (GLOBE NEWSWIRE) -- Potbelly Corporation (NASDAQ: PBPB) (“Potbelly” or the “Company”), the iconic neighborhood sandwich shop concept, announced today that Potbelly and RaceTrac, Inc. (“RaceTrac”), one of the largest privately held companies in the United States and a leading convenience retailer, have entered into a definitive merger agreement pursuant to which RaceTrac will commence a tender offer to acquire all of the outstanding shares of Potbelly for $17.12 per share, in an all-cash transaction with an equity value of approximately $566 million. The acquisition is expected to close in the fourth quarter of 2025, subject to the satisfaction of customary closing conditions and regulatory approvals. Strategic Fit and Future Vision Potbelly, founded more than 40 years ago in Chicago, has earned a loyal following for its warm, toasty sandwiches, signature salads, and hand- dipped shakes. The Company has built a strong foundation for growth with more than 445 company and franchise-owned shops currently open in neighborhoods across the United States and a long- term goal of reaching 2,000 shops. “RaceTrac’s strategic vision including their commitment to quality align perfectly with our

mission to delight customers with great food and good vibes,” said Bob Wright, President and CEO of Potbelly. “We have positioned Potbelly for accelerated franchise-led growth in recent years, and this transaction fortifies our path while delivering certain and immediate value to our shareholders. With RaceTrac’s resources, we will unlock new opportunity for this incredible brand while staying true to the neighborhood sandwich shop experience that makes Potbelly special.” The acquisition represents a significant move by RaceTrac, adding another iconic brand to its portfolio. Headquartered in Atlanta, RaceTrac operates more than 800 convenience stores across 14 states under the RaceTrac ® and RaceWay ® brands, offering guests competitively- priced fuel, freshly-brewed coffee, and an extensive selection of food and beverages, and fuels consumers through approximately 1,200 Gulf ® branded locations across the United States and Puerto Rico. The family-owned company has been serving guests since 1934 and employs more than 10,000 team members.

READ MORE CLICK HERE

HOSPITALITY NEWS SEPT | Page 25

Which Category of Chefs Earns the Most Money? Chef salaries vary widely depending on the type of role, venue, and location, but the highest-earning categories share a few traits: prestige, scale, and business responsibility. Here are the top brackets, from highest to lower—based on U.S. and global data from major industry surveys and luxury hospitality reports.

Celebrity / Media Chefs Typical Range: $250,000 – multi-millions per year Income often comes from television, books, endorsements, restaurants, and branded products rather than day-to-day kitchen work. Examples: globally recognized TV hosts, cookbook authors, or chefs with international restaurant empires. Executive Chefs of Luxury Hotels & Resorts Typical Range: $90,000 – $150,000+ (can exceed $200K at flagship properties) Run multi-outlet kitchens (banquets, fine- dining, room service). Compensation reflects management of large teams, budgets, and high-profile clientele. Top markets: New York, Las Vegas, Miami,

Michelin-Starred / Fine-Dining Chef-Owners Typical Range: $80,000 – $150,000+ salary, plus profit shares Salaries may look moderate on paper, but ownership and brand leverage can push annual take-home well above six figures.

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Corporate Executive Chefs Typical Range: $75,000 – $130,000+ Oversee multiple units for hotel groups, cruise lines, or major restaurant chains. Receive corporate benefits, bonuses, and profit incentives. Private or Personal Chefs (High- Net-Worth Clients) Typical Range: $70,000 – $120,000+ Work for celebrities, athletes, or executives. Often includes travel perks, housing stipends, and flexible arrangements that can raise effective pay. Factors That Boost Earnings Location: Major metros (NYC, San Francisco, Dubai, London) pay more. Reputation & Awards: Michelin stars, James Beard recognition, or a strong social following. Business Skills: Menu engineering, cost control, and leadership of large teams. Diversified Income: Consulting, teaching, brand partnerships, and product lines.

We are looking for an executive chef with experience. The more seasoned the chef is, the better it will work out for him/her. Our members are very wealthy and well-traveled. They know quality. Executive Chef / Pasadena Yacht & CC Executive Chef pay range is $75k - $95k with some room to go higher for the perfect candidate. Bonus potential is 25% of salary paid out quarterly. Other benefits include:

Christmas bonus 1 week vacation after 1 year completion 2 weeks’ vacation after 2-5 years completion 3 weeks’ vacation 5 years

Medical, dental, vision Golf course privileges 40% off club merchandise

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Discover how exceptional hospitality transforms senior living dining in this essential Tips from Trestle episode. Host Aaron Fish interviews Shawn McGregor , Senior Executive Chef at Healthcare Services Group, who oversees culinary operations for over 2,000 kitchens nationwide. Learn proven strategies for staff training, showtime cooking engagement, and managing dietary restrictions in senior care. Sean shares powerful resident connection stories and reveals why getting chefs out of the kitchen creates unforgettable experiences for prospects and residents alike. This episode provides actionable insights for senior living operators, executive chefs, and marketing directors on leveraging food service as a powerful sales and engagement tool. Topics include kitchen tours, resident satisfaction surveys, clinically-driven menus, and creating authentic hospitality moments that drive occupancy and retention in today's competitive senior living market. Culinary Hearts & Hospitality

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AHF NATIONAL CONFERENCE 2025 The AHF Annual Conference was filled with energy, inspiration, and meaningful connections. From new partnerships to fresh insights and cutting-edge equipment, the event truly showcased the power of community within AHF — an association dedicated to supporting and advancing the self-operated foodservice industry.

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Anthony Beach Named General Manager of Thompson Hotel Chicago

Chicago, IL – August 2025 The Thompson Hotel Chicago is pleased to announce the appointment of Anthony Beach as General Manager. Anthony officially assumed the role on August 4, 2025, bringing with him more than two decades of hospitality leadership across both upscale and luxury properties. His career includes successful hotel openings, brand repositionings, and award-winning management experience in key markets. Most recently, Anthony served as General Manager for the David Rubenstein Forum & Quadrangle Club at the University of Chicago, overseeing a complex $17 million+ operation encompassing full-service banquet, catering, restaurant, and meeting spaces. He has also led the Sophy in Hyde Park and Hyatt Place Chicago Medical District, where he was honored as Hyatt Select Service Manager of the Year in 2015. A proud U.S. Army veteran, Anthony’s leadership style is rooted in discipline, integrity, and service. Known for his people-first approach, he empowers teams, fosters culture, and inspires excellence across all levels of operations. He is passionate about creating environments where colleagues feel supported, guests feel genuinely cared for, and service consistently exceeds expectations. “Anthony’s proven ability to elevate both performance and team engagement makes him a perfect fit for the Thompson Chicago,” said Juan Leyva, Senior Vice President, Oxford Hotels & Resorts. “We are confident his leadership will bring energy, innovation, and continued commitment to excellence across the hotel.” Anthony resides in Evergreen Park with his wife, Koba, also a hospitality professional with Loews

About Thompson Chicago Hotel Corp, and their daughter, Nicole, an incoming senior at Hampton University in Virginia. Thompson Chicago is an award-winning hotel featuring 247 guestrooms and interiors by renowned British designer Tara Bernerd & Partners. The hotel boasts stunning views of both Lake Michigan and the city and is just steps away from Michigan Avenue, boutiques on Oak Street, and downtown’s finest dining and nightlife destinations. Thompson Chicago also features 12,000 square feet of meeting, pre- function and catering space, accommodating up to 200 guests. In addition, the property offers private dining rooms and a reception area, as well as six two-level penthouse lofts.

Follow @ThompsonChicago on Facebook, Twitter, and Instagram for news and updates.

For additional information and to make reservations, please visit thompsonhotels.com/hotels/thompson-chicago. Devanie Howard Page One Public Relations

HOSPITALITY NEWS SEPT | Page 33

Cracker Barrel stock tanks after unveiling a controversial logo change

Old Cracker Barrel logo Cracker Barrel

New Cracker Barrel logo Cracker Barrel

CNN Business Jordan Valinsky, CNN Fri, August 22, 2025 at 7:08 AM EDT

On social media, some users griped, with one writing that the “changing the logo just feels like another little piece of culture dying off.” The change also angered some conservatives, too, like President Donald Trump’s son. Cracker Barrel has also been remodeling some of its 660-plus restaurants. The chain has “decluttered” the interiors by removing the country-themed trinkets that lined the walls and lightened up the interiors, shifting away from the dark woods. So far, reaction has been mixed on social media, with some videos on TikTok going viral voicing their displeasure. Masino remains adamant that the renovations are working, telling ABC News this week that “people like what we’re doing” and that feedback has been “overwhelmingly positive.” “The chain has ‘decluttered’ the interiors by removing the country- themed trinkets that lined the walls and lightened up the interiors.”

On Tuesday, the Southern-inspired casual dining chain unveiled a new logo “rooted even more closely to the iconic barrel shape,” but without the barrel itself — a central part of the brand’s identity since 1977. (As for the the barrel itself, it was “essentially the water coolers of the day,” Cracker Barrel explained in a blog post.) Shares of Cracker Barrel (CBRL) nosedived more than 12% in trading Thursday. The identity refresh also includes new TV commercials, a redesigned menu and several new fall- themed foods, part of a larger $700 million transformation plan to shake off its stodgy image and lure in new diners. “The way we communicate, the things on the menu, the way the stores look and feel … all of these things came up time and time again in our research as opportunities for us to really regain relevancy,” said CEO Julie Felss Masino in 2024. In particular, the new logo is the latest in a string of changes angering some of its loyal fans who fear the 56-year-old chain is drifting too far from its bucolic roots. racker Barrel’s modern makeover doesn’t stop with redoing its restaurants. It’s dropping the C barrel and the man from its logo, too.

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New Interior

An interior of a Cracker Barrel restaurant before a remodel. - Jeff Greenberg/Universal Images Group/Getty Images

Still, Cracker Barrel risks confusing its customers with a rebrand, especially with its recognizable logo and decor, according to Anjali Bal, associate professor of marketing at Babson College. “This risk is amplified if the company misjudges the market or fails to communicate the change effectively,” she told CNN. “In Cracker Barrel’s case, they’ve retained their color palette but altered their iconic logo, which is likely to face resistance simply because of how recognizable it is. That could spark curiosity among new customers, but it may also upset long-time patrons.” Bal added that the updated logo makes Cracker Barrel “stand out less and risks diluting the brand’s uniqueness,” but the “challenge is ensuring that modernization doesn’t come at the expense of brand recognition or emotional connection.” In June, Cracker Barrel posted an unusual earnings report for a restaurant: It’s taking a $5 million hit from tariffs because of its retail shops, which largely has products imported from overseas. Restaurant revenue and same-store sales both slightly grew, mirroring other increases casual dining chains are experiencing.

“They’ve retained their color palette but altered their iconic logo, which is likely to face resistance simply because of how recognizable it is.”

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Mold vs. Mildew: Mold is a fairly common problem in foodservice operations, and it’s something that owners, managers, and health inspectors pay close attention to. What’s the Difference?

By Grainger Editorial Staff

Mold and mildew are fungi that develop due to excessive, unchecked moisture. Both mold and mildew start as tiny spores that often require a similar environment to flourish, making them easy to confuse. However, mold and mildew shouldn’t be treated the same. It’s important to understand the differences in appearance and health effects to prevent more significant issues from taking root in your property. Identifying Mold vs. Mildew Though the term is often used interchangeably with mold, mildew refers to specific types of fungus, including some types of mold. Both are considered fungi that require water, oxygen, and food to live and survive. They grow in multiple temperatures and environments, with some strains thriving at higher temperatures. According to the EPA, mold can spread on any organic matter, including clothing, leather, and paper, as well as ceilings, walls, and floors. Mildew often appears on shower walls and windowsills, but can also grow on plants, paper, or cloth.

Mold and mildew differ in appearance and possible health risks. Mildew has a gray, white or light brown color and generally rests flat on the surface of a moist area. It has a powdery appearance that may have a distinct, foul odor. Mold has a fuzzy, raised appearance and in unaired areas has a strong, musty smell. It often appears in darker shades of black, green and red. Mold and mildew can appear on damp surfaces as soon as 24 to 48 hours. Mildew typically appears first as small dots and grows in an outward pattern, but it remains on the surface. Mold, however, can quickly grow inward and upwards, eating into walls, ceilings and other surfaces causing substantial property damage.

Health Effects

Although mildew can cause minor respiratory problems like coughing fits, it is not as invasive or troublesome as mold. Mold can produce allergens that can trigger allergic reactions, asthma attacks or produce potent toxins and/or irritants. Hypersensitivity pneumonitis (lung inflammation) has also been linked to mold exposure. People with the greatest risk of health effects from mold exposures are the elderly, the very young and expectant mothers, as well as individuals with mold allergies, asthma and other chronic respiratory ailments.

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Mold vs. Mildew Mold

The following actions can help prevent mold and mildew growth: Keeping humidity levels low, between 30- 50% Using dehumidifiers, fans and opening windows, especially during humid months Fixing leaky roofs, windows and pipes Ventilating bathrooms, laundry rooms, kitchens, basements and other damp areas Drying water-damaged areas within 24 – 48 hours Regularly inspecting building exterior for signs of leaks and other issues like cracked masonry, window frames and deteriorating flashing Testing for Mold and Mildew Research by the National Institute of Occupational Safety and Health (NIOSH) suggests that finding and correcting sources of dampness is often more effective at preventing health problems than counting indoor microbes. NIOSH developed a tool to help assess damp building areas and prioritize the remediation of problem areas. However, there are some simple ways to tell if a stain is dirt or a sign of a bigger mold problem: It has a strong, musty smell A drop of bleach lightens its color within 1-2 minutes It’s growing on warping, cracking or peeling material A source of moisture without much light is nearby

Fuzzy, raised appearance Darker shades of black, green or red Often confused for dirt Produces allergens that can trigger allergic reactions and asthma attacks Produces potent toxins and/or irritants Mildew White/gray appearance in early stages Turns brown Flat, powdery Small dots Causes minor respiratory issues Tips to Prevent Mold and Mildew Controlling moisture levels is the best way to prevent mold and mildew growth. Moisture meters can help detect moisture hotspots in ceilings, floors and walls. Mildew is a surface fungus that can be cleaned with a disinfectant cleaner, bleach and a scrub brush. Mold is often a sign of a larger issue that may require professional treatment. Unlike mildew that grows on the surface, mold penetrates the objects it lives on and eats away at their cellular integrity. It’s best to invest in prevention up front to help control mold and mildew instead of scrambling to remediate them.

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Cleaning Mold and Mildew Before cleaning mold and mildew, always wear respiratory protection, chemically-resistant gloves and eye protection. Removing Mildew Don PPE and clean the area with bleach, mild detergent or a household cleaner. Scrub with a disposable brush, sponge or rag until the mildew is gone. Dispose of contaminated PPE. Removing Mold If you find small concentrations of mold on easy- to-clean surfaces like windows, tubs, tiles and sinks, it can usually be cleaned with disinfectants or a bleach and water solution. Larger areas of mold may require professional remediation. Protect yourself: don proper PPE. Remove or dispose of all damp or damaged materials: Start by removing anything that can be easily thrown away, such as wet wallpaper, rotted drywall, wood and fabrics. Mist with clean water: When cleaning mold and mildew, use a squirt bottle to mist the remaining area with clean water to help prevent the spores from being released into the air. Clean with soapy water, bleach solution or disinfectants: Mold can be effectively cleaned from hard surfaces using mild detergents, disinfectants or a bleach solution. Scrub mold away: Use a scrub brush or sponge to clean the mold. Frequently change the water and use fresh sponges. Old water can redeposit mold or mildew spores back in the same area. Thoroughly dry area: Whether you’re cleaning mold or mildew, it’s crucial to thoroughly dry the area for at least 48 hours. Use fans, dehumidifiers and carpet extractors to help remove moisture. The site must be completely dry before using again. Otherwise, the mold or mildew will continue to spread.

Hiring a Specialist According to the EPA, if you discover mold growing on drywall, studs, subflooring or your HVAC system in an area greater than 10 square feet, it’s best to hire a professional mold removal service. Improperly treating severe infestations can cause cross- contamination to other sites.

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HOSPITALITY NEWS SEPT | Page 43

I Want Open a Restaurant, But My Family Says No, What Do I Do?

That’s a big crossroads—you’re balancing your dream with your family’s fears. It’s more common than you think, and the way you handle this can shape both your business and your relationships. Let’s break it down: Understand Their Concerns Families often say “no” out of love, not sabotage.

Common worries:

Financial risk → Restaurants are known to be high-risk businesses. Work-life balance → long hours, stress, missing family events. Uncertainty → they may not see the plan, only the danger. 👉 First step: listen. Ask them, “What worries you most about me opening a restaurant?” This shows respect and helps you address specifics instead of general opposition. Educate & Show the Plan Right now, they probably see only risk. You need to show: Business plan (location, menu, target customers, costs, expected sales).

Start Small if Possible Instead of a full restaurant right away, consider: A pop-up in a market. A food truck. A ghost kitchen (delivery only). Catering on weekends. This shows your family you’re testing the waters, not risking everything at once. Proof of research (successful concepts in your area, demand for your cuisine, your unique angle). When you replace emotion with data + preparation, fear eases. Safety nets (how you’ll limit debt, control costs, or start small).

Involve Them Without Burdening Them

If they feel left out, their “no” gets louder. If they feel included, they may shift. Ask for their input on recipes, logo ideas, or décor. Show them how their skills (finance, marketing, community ties) could help.

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