February Edition

FEBRUARY 2025 VOLUME 5 ISSUE 1

Michelin Chef Terrence Brennan

Read what Chef Terrence Brennan has planned for 2025 in the next edition of Hospitality News

A COMMERCIAL KITCHEN IN 2060 MAY HAVE A LOT OF HIGH-TECH EQUIPMENT, BUT WILL CHEFS STILL EXPERIENCE THE DAY-TO-DAY FRUSTRATION?

Yes, it is likely that chefs will continue to experience stress in the year 2060, though the sources and intensity of their stress may evolve. Here are some factors that could shape their work environment in the future:

High Expectations & Competition As culinary arts continue to evolve, chefs may face increasing pressure to innovate and meet changing consumer demands. Technology Integration While automation and AI-driven kitchens could ease some burdens, they may also introduce new pressures, such as adapting to advanced systems or competing with AI- driven restaurants. Sustainability Challenges Ethical sourcing, reducing food waste, and dealing with climate-related food shortages may add additional stress. Fast-Paced Work Environments The expectation for quick service, especially in high-end or high-volume restaurants, will likely persist. Factors That May Reduce Stress: Advanced Kitchen Automation AI-powered cooking and robotic assistants could handle repetitive tasks, reducing physical and mental fatigue. Better Work-Life Balance As awareness of mental health and workplace well-being grows, more regulations and industry standards may emerge to support healthier work environments.

Personalized Nutrition & AI Assistance Technology could streamline menu creation, food prep, and customer personalization, making chefs’ work more efficient. Decentralized & Independent Culinary Careers More chefs may opt for virtual or decentralized kitchens, offering online food experiences, private catering, or food tech entrepreneurship, which could provide more autonomy. While the culinary world will undoubtedly change, the stress levels chefs face will largely depend on industry advancements, workplace culture, and individual career choices.

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 GRAPHIC DESIGNER ANABEL MARTINEZ SOCIAL MEDIA GABRIELA MOURA TOBY REITER 245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862 CHEF COCO ERIC WEISS LYNN SCHULTZ info@hospitalitynewsny.com www.hospitalitynewsny.com

Letter from the Publisher

Dear Readers,

February is the month of love and we at Hospitality News have loved bringing you all the latest advances and issues within the industry.

We are a media partner of the March New York Restaurant Show at the Jacob Javits Center in New York City. Look for us to be conducting video interviews throughout the event. If you’d like to have a presence at the event but a whole booth is unaffordable, please contact me as we’re offering shared space in addition to singing the praises of our clients at the event. Hospitality News is organization-driven, which is among our key differentiators. Please enjoy the features we have done on the history of the Society for Hospitality and Foodservice Management as well as a recap of Association for Healthcare Foodservice’s 2024 and what it’s plans for this year are.

If there’s any news you’d like to see within our publication, please share that with me. We love hearing your feedback.

Eddie Daniels

TABLE OF

A Commercial Kitchen in 2060 May Have a Lot of High-Tech Equipment, But Will Chefs Still Experience The Day-to-Day Frustration?

Publisher's Note 05

How To Win in 2025: Mastering the Top 10 Health-Driven Innovations for Success

Future Outlook of the Hotel

Industry by 2025 10

The Latino Association's Mission

Culinary Tourism: How Food Is Shaping Travel Decisions Building Generational Wealth: Lynette Montoya’s Vision for Latino Hotel Entrepreneurs

Harness the Power of the Association for Healthcare Foodservice (AHF) Community Yes! Many Famous Chefs Have Achieved Success Without Formal Culinary Training Latino-Owned Restaurants Are Often Celebrated for Their Unique Qualities that Set Them Apart

AHF Reaches 15th Anniversary with New Brand 19

We are a Military tribute craft brewing company that pays homage to our great American Military.

CONTENTS

Three Restaurant Industry

Predictions for 2025 30

This is Not the Hospitality We Expect from Starbucks

P.28

Things to Consider When Opening Your Own Restaurant 34

AHF Welcomes 2025 Board of Directors NYC Restaurants Brace for the Impact of Congestion Pricing

Joining the Hotel Association of New York City (HANYC) 58

Calendar of Events 64

P.71

The Power of Partnering with Women's Business Enterprises (WBE)

Reuel Vincent, Executive Chef of ONE Dine at One World Observatory

What is a “Scratch Restaurant?”

The Hospitality Industry Continues to Face Residual Effects from the COVID-19 Pandemic

What Contributed to Goya’s Success

The

eavesdropping on John Herzog

podcast

How to Win in 2025: Mastering the top 10 health-driven innovations for success

By Gill Hyslop | Jan-10-2025

The bakery and snack industries are undergoing a transformation fuelled by evolving consumer preferences, regulatory changes, and advancements in food science. Health and wellness are now at the forefront of innovation, presenting producers with exciting opportunities to meet demand while staying ahead in a competitive landscape. As we approach 2025, embracing these changes is key to success. Here are the top 10 health-driven trends shaping the future, backed by insights from industry leaders and actionable steps to guide producers of all sizes. 1. Sugar and salt reduction: A tasteful challenge The push to reduce sugar and salt has reached unprecedented levels, fuelled by health- conscious consumers demanding healthier options without sacrificing flavour. Regulatory changes, such as the USDA’s updated school meal guidelines and the upcoming Dietary Guidelines for Americans 2025-2030, are accelerating reformulation initiatives across the food industry.

Meeting these evolving demands while maintaining taste is a key challenge. However, “breakthroughs in natural sweeteners and flavour-modulating technologies are empowering producers to craft healthier recipes without compromising on flavour,” says the Institute of Food Technologists (IFT). Innovations like stevia, monk fruit, and erythritol offer effective alternatives for reducing added sugars, while potassium chloride blends and yeast extracts are proving instrumental in cutting sodium levels in savoury products. These advancements provide the tools needed for brands to deliver both health and flavour. READ MORE HERE

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SHFM Then & Now hough the Society for Hospitality and Foodservice Management is only officially T 45 years old, the group really came about as a result of banks and other companies providing free lunches to their employees in the early 19th century. World War I perpetuated and fueled this need for at-work meals as production needed to be met to support the war effort. By the end of the second World War, there were nearly 13,000 American industrial plants that offered their employees some kind of foodservice, according to the SHFM. That number swelled to more than 60 percent of corporations by the 1950s. What does all this have to do with a trade organization? Well, as there was a groundswell of people working to produce a great number of meals for employees, there was a need for training, sharing best practices and education. Thus, in late 1950, the National Industrial Cafeteria Managers Association (NICMA) was created. But that was only for self operators, leaving companies that outsourced this valuable work out of the mix. These corporations that worked with caterers would hire liaisons to oversee and audit the work being done by the catering companies. So that group of foodservice management contractors and liaisons formed their own trade organization called the Association for Food Service Management (AFSM) in the early 1970s. The reason that these two groups came together can largely be credited to Richard Ysmael, a major self operator, who was managing NICMA and then became more involved with AFSM.

It wouldn’t be easy to get these two sets of people to come together though. According to the SHFM, it took two years for a meeting to even be scheduled between the board of directors of NICMA and AFSM. But the two groups eventually met and in June of 1979, the Society for Foodservice Management was formed. The newly-combined trade organization had 240 members. The SHFM, even with a different name, has always been focused on pushing the industry forward and encouraging change. In October of 2013, the group became the SHFM. This trade organization currently has several membership options including military, supplier, education, emeritus for self-operators/client liaisons, integrated facility managers, and contract managers. Member benefits include various networking opportunities where industry leaders connect with each other to share best practices and become leads, $200 savings on national conference registration, $130 savings on the Critical Issues Conference and Young Professionals Summit, free access to SHFM original research including the conference center and hospitality and benchmarking study as well as an online career center and monthly e- newsletter. Qualifying SHFM members can also participate in the Young Professional Rising Star and Julie Flik Rising Star Continuation Scholarship programs. There are upcoming events in Chicago, New York City, Atlanta, New England and North Texas for members to take part in.

It seemed silly to him that these two groups whose only difference was the makeup of their personnel didn’t combine their strengths and resources.

HOSPITALITY NEWS FEB | Page 09

January 24, 2025

The hotel industry is expected to undergo significant changes in 2025, with a major focus on sustainability, technology integration, and personalized guest experiences. The COVID-19 pandemic has accelerated these changes as hotels adapt to new customer expectations and safety protocols.

Future Outlook of the Hotel Industry by 2025

According to an article on CoStar, the hotel industry will witness dramatic transformations in 2025. These changes will be driven by evolving consumer preferences,

locally produced food and materials, and introducing carbon offset programs.

Technological integration will also play a crucial role in shaping the future of the hotel industry. Advanced technologies such as artificial intelligence (AI), virtual reality (VR), and augmented reality (AR) are predicted to enhance guest experiences significantly. For instance, AI could be used for personalized recommendations based on guest preferences, while VR and AR could provide virtual tours or immersive experiences.

technological advancements, and a heightened focus on sustainability.

One of the key trends identified is the growing emphasis on sustainability. Hotels are expected to adopt more eco-friendly practices in response to increasing environmental consciousness among consumers. This includes implementing energy-efficient systems, reducing waste production, sourcing

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The COVID-19 pandemic has also profoundly impacted the hotel industry, accelerating some of these changes. Safety has become paramount with hotels implementing stringent hygiene protocols and contactless services like mobile check-ins or digital room keys becoming more prevalent. Furthermore, personalized guest experiences are anticipated to become a standard offering rather than a luxury. Hotels must go beyond traditional personalization methods like remembering guest names or preferences; they must leverage data analytics to predict guests' needs even before they articulate them.

In addition to these trends, hotels are also expected to diversify their offerings, with co-working spaces or wellness centers becoming more common features. This move towards mixed-use properties aims to attract a diverse clientele, including business travelers looking for workspaces or wellness enthusiasts looking for holistic experiences. In conclusion, the hotel industry of 2025 will be significantly different from what it is today. It will be more sustainable, technologically advanced, and personalized, catering to a new generation of travelers with evolving expectations. The hotels that can adapt to these changes and meet these new demands will thrive in the future.

HOSPITALITY NEWS FEB | Page 11

Our Mission The Latino Hotel Association is dedicated to serving people with a passion for the hospitality industry. We are committed to expanding the community of Latino and Hispanic hotel owners and operators. LHA provides educational and networking opportunities for up-and-coming hotel entrepreneurs. We’re here to help the Latino community become leaders in the hospitality industry! • Exclusive access to top-tier annual industry events and conferences. • Unparalleled networking opportunities with hotel magnates, pioneering investors, financial experts, and seasoned owners. • Collaborations with industry affiliates and top-tier service providers. Benefits of Joining LHA: Your Invitation Awaits! Step into the promising world of hotel entrepreneurship. Join LHA today and set the gold standard in Latino hotel development and ownership.

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Building Generational Wealth: Lynette Montoya’s Vision for Latino Hotel Entrepreneurs

Montoya envisions future LHA conferences as bustling hubs of deal-making activity, inspired by the success of other associations like the Asian American Hotel Owners Association. Her goal is to create a “deal room” environment where connections are forged, agreements are finalized, and opportunities for wealth creation are realized. By fostering education and community, Montoya is ensuring that Latinos have the tools they need to thrive in the competitive hospitality sector. forefront of efforts to provide education, resources, and networking opportunities to Latinos exploring the hospitality industry. With programs like LHA 101, 201, and 301, aspiring hotel owners now have access to comprehensive guidance on operations, finance, and investment strategies. L ynette Montoya, CEO of the Latino Hotel Association, is on a mission to empower Latino entrepreneurs to build generational wealth through hotel ownership. Since 2016, Montoya has been at the

With accessible online courses and resources like the Latino Hotel and Entrepreneurship Investment Report, LHA is breaking down barriers and paving the way for a more inclusive hotel industry. Montoya’s leadership continues to inspire, connecting Latinos to opportunities that can transform their futures.

Latino Hotel Association 1000 Cordova Place, #23 Santa Fe, New Mexico 87505

We’re here to connect! Whether you have questions about membership, events, or partnerships, our team is ready to assist. Reach out to the Latino Hotel Association today and let’s shape the future of Latino hospitality together. Your inquiries and feedback are invaluable to us.

HOSPITALITY NEWS FEB | Page 13

See us at the NY Restaurant Show in March

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2025 is your year to thrive! If you thought 2024 was exciting, just wait - in New York, 2025 is brewing up something better. With new trends, innovative products, and more opportunities to connect, Coffee Fest New York is the place to be! Get ready to elevate your skills, discover game-changing tools, and build lasting relationships that will take your coffee journey to the next level.

AHF NATIONAL CONFERENCE 2025

Culinary Tourism: How Food Is Shaping Travel Decisions In recent years, culinary tourism has emerged as a significant driving force in the travel industry. Gone are the days when travelers chose destinations solely based on landmarks or historical attractions. Now, the allure of unique dining experiences, local flavors, and culinary traditions is at the forefront of travel decisions. Culinary tourism, or food tourism, is about exploring a destination through its food and beverages, offering an authentic taste of the local culture and community. For the hospitality industry, this trend opens a wealth of opportunities. Hotels, resorts, and restaurants are no longer just places to stay or eat —they are becoming central players in shaping travel experiences. By tapping into the culinary interests of modern travelers, hospitality businesses can enhance guest satisfaction, boost loyalty, and create unique, memorable experiences. Why Culinary Tourism is Thriving -- Cultural Immersion Through Food

MICHELLE KILIAN PRESIDENT CARBER TRAVEL

Food is deeply rooted in a region's history, culture, and identity. Travelers are increasingly seeking immersive experiences, and local cuisine offers a direct connection to a place's culture. Whether it's tasting street food in Bangkok, sampling wine in Tuscany, or exploring spice markets in Marrakech, culinary tourism invites travelers to engage with a destination in a personal and flavorful way. The Rise of Social Media Page 16 I HOSPITALITY NEWS FEB Platforms like Instagram, TikTok, and Pinterest have transformed the way people experience food and travel. Food photography, restaurant reviews, and viral dishes have all fueled the desire to seek out unique culinary experiences. Travelers often choose destinations based on the food they’ve seen online, from the perfect croissant in Paris to a ramen shop in Tokyo.

Hospitality businesses that focus on creating visually appealing and Instagram-worthy dishes can attract a new generation of food- focused travelers. Health and Sustainability Trends Today’s travelers are more conscious of what they eat, opting for farm-to-table dining, organic ingredients, and sustainable practices. This aligns with the broader trend of responsible tourism, where travelers are looking for ways to reduce their environmental impact while supporting local communities. Culinary tourism that emphasizes sustainability —such as sourcing ingredients locally or promoting regional agricultural practices—can attract eco-conscious travelers.

How Hospitality Businesses Can Embrace Culinary Tourism, Offer Authentic Local Cuisine Hotels and resorts can differentiate themselves by featuring regional dishes made from local ingredients. Collaborating with local farmers, markets, and artisans not only supports the community but also enhances the authenticity of the dining experience. For example, a hotel in Mexico could serve dishes highlighting traditional mole or tacos made with locally sourced corn tortillas, offering guests a true taste of the region. Create Unique Dining Experiences It’s not just about the food; it’s about the experience. Culinary tourism thrives on memorable, one-of-a-kind experiences. This could range from a beachfront seafood barbecue to an interactive cooking class with a local chef. Experiences like wine tastings, brewery tours, or even foraging excursions that end with a meal prepared using the ingredients collected can create lasting impressions for guests. Highlight Signature Dishes and Beverages Travelers often seek out iconic or regional dishes that define a destination. Hotels can capitalize on this by featuring signature dishes that showcase the area’s culinary identity. In Italy, for example, offering regional pasta dishes, truffle-infused dishes in Umbria, or limoncello tastings along the Amalfi Coast can become selling points that draw food-loving tourists. Collaborate with Local Chefs and Culinary Experts Partnering with renowned local chefs or culinary experts can elevate a property’s dining offerings. Exclusive dining events, pop-up restaurants, or chef’s tables allow guests to engage directly with the culinary scene of the region. For example, a luxury resort in Thailand could host a special event with a local chef renowned for Thai street food, bringing a slice of authentic local flavor to the hotel’s dining room.

Leverage Technology and Storytelling

In the digital age, the way food is presented online can make a huge difference. High- quality photography, compelling descriptions of dishes, and engaging storytelling around the food and its origins can attract travelers who are planning their trips based on what they see online. Hotels can use social media, websites, and digital menus to tell the story behind each dish, enhancing the overall culinary tourism experience. Popular Destinations for Culinary Tourism Certain destinations around the world have become synonymous with culinary travel due to their rich food heritage:

HOSPITALITY NEWS FEB | Page 17

Cont from previous page.

Culinary Tourism: A Win-Win for Hospitality and Travelers Culinary tourism offers a dynamic opportunity for the hospitality industry to stand out in a competitive market. By focusing on food as an integral part of the travel experience, hotels and resorts can create deep connections with guests, offer unforgettable experiences, and attract travelers who are passionate about exploring the world through their taste buds. For travelers, the journey through food opens up a world of discovery—learning about new cultures, meeting local chefs, and tasting the authentic flavors of a region. In the ever- evolving travel landscape, culinary tourism is a deliciously satisfying trend that’s here to stay.

Japan : Famous for its sushi, ramen, and intricate kaiseki dining, Japan offers travelers a mix of high- end and street food experiences. France : Home to haute cuisine, French patisserie, and a rich tradition of cheese and wine, France remains a top destination for food lovers. Mexico : Mexican food, with its bold flavors and indigenous influences, offers travelers everything from street tacos to fine dining experiences. Spain : Tapas culture, fresh seafood, and iconic dishes like paella make Spain a prime destination for culinary tourism. Italy : Known for its diverse regional cuisine, from pizza in Naples to pasta in Bologna, and its world- renowned wine regions.

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AHF Reaches 15th Anniversary with New Brand

By Alexandra Zendrian

Celebrating its 15th year of operation, the Association for Healthcare Foodservice (AHF), the leader in self-operated foodservice for the healthcare and senior dining industries, kicked off 2024 with a rebrand. The change included a new visual identity to help the group redefine its place in the non-commercial foodservice ecosystem. The AHF has become synonymous with embracing excellence and providing strong leadership; this new branding consistently reflects that. Annual Conference Was a Success The 2024 AHF national conference in San Antonio was a roaring success to mark the group’s anniversary. The AHF called it “one of the largest and most impactful gatherings in AHF’s history.”

One of the highlights of the 2024 national conference was the National Culinary Competition, which put a spotlight on the unique challenges and culinary excellence within the industry. Feedback from 96 percent of operators who attended the national conference was that they applied their gained knowledge to their operations upon returning. This year’s national conference will be from August 21st through 23rd in New Orleans. Learn how to become a member on the next page. With a theme of “Leading the Way in Self-Operated Healthcare Foodservice, Senior Dining & Hospitality,” nearly 600 operators and business partners attended the August event. The 2024 national conference featured two pre-conference workshops and three days of educational sessions including seven breakout sessions.

HOSPITALITY NEWS FEB | Page 19

Join Our Member Community! To learn more about AHF and membership, reach out to membership@healthcarefoodservice.org or call 800-899-1109 ext. 704.

Association for Healthcare Foodservice Leading the Way in Self-Operated Healthcare, Senior Dining & Hospitality

Build connections and find your tribe within our community all while strengthening leadership skills and growing your career. Leadership & Career Growth

Develop Solutions to Everyday Challenges

Turn to AHF’s 1,200+ member community to tackle challenges and ask questions as they arise and rely on our network of Business Partners.

Harness the Power of the AHF Community

Feel prepared to communicate your departments successes and challenges with our benchmarking tool and self-op support resources. Self-Op Support & Benchmarking Tools

Understand industry trends and data with our publications such as our State of the Industry Report and Annual Benchmarking Reports. Industry Analysis & Resources

Education & Training

Stay on top of the latest technology, techniques, and trainings by utilizing our free education program with live monthly webinars and our Online Learning Center.

AHF is the authoritative voice of the self-operated healthcare foodservice and senior dining industries, empowering self-operators to achieve success. We work to ensure self-operators are equipped with the right tools, resources and community support to achieve financial and operational success. Take a look at some of the member benefits you can utilize as a member.

Take Advantage of Our Member Benefits:

Benchmarking Express Free access to AHF’s Benchmarking Express to track, analyze and help improve performance with real time reporting and 30+ KPIs to compare your numbers to other similar sized sites. Know your numbers! Product & Member Directory Find the services, products, and valued partners you need, when you need them in our Business Partner directory. Plus, access to our searchable member directory to connect with others. Publications & Recognition Complimentary subscription to S.O. Connected, our quarterly magazine, as well as our weekly and monthly e-newsletters. Also, recognition opportunities through our prestigious industry awards and publication spotlights.

National Conference Connect with fellow members and attend innovative and engaging session at the can’t miss event for the industry, where operator members receive discounted registration rates and have access to scholarships to attend. Self-Op Resources & Support Catalog of tools, resources and checklists to help your department stay successful and self-operated as well as support and mentoring from AHF’s Self-Operated Project Team. Online Member Community Robust Online Community to share insights and find solutions with fellow operators in acute care and senior dining, as well as our business partner members. Never feel like you have to tackle a problem alone.

Resource Library & Online Resources

Searchable document library with guides, templates and trainings released throughout the year as well as our Regulatory Resource Center and job board.

On Demand Education Free, accredited, live and on demand webinars and trainings throughout the year to keep you trained on the latest techniques, topics and trends.

Culinary Tools & Events Showcase your culinary team by competing in our popular Annual Culinary Competition. Plus, gain access to our Recipe Index to spark creativity, gain new ideas and share your recipes with others.

Hear what some of our members have to say...

“Over the many years of being a member, the knowledge of the members and their availability to discuss what they do has been invaluable - you don’t feel alone, others

“Being an active member in AHF throughout the years has been the catalyst for climbing the ladder of success in my career. I have gained many new leadership skills & insights, as well as having developed an extensive network of colleagues throughout the industry that I can call on for support. All of these things would not have taken place if I wasn't an active member of AHF.”

have the same problems and have solutions to o er.” − Texas Scottish Rite Hospital “AHF throughout my career has provided me with resources and experts to help me navigate career growth and educate the C-suite.”

How to Join Site Memberships for Operators:

Association for Healthcare Foodservice Leading the Way in Self-Operated Healthcare, Senior Dining & Hospitality

Our Site members are the healthcare facilities, senior dining communities, and systems that manage their own foodservice with operator contacts linked to these sites. The Site membership can be defined as a single hospital or senior dining location where at least one foodservice operation is self-operated and not contracted to a third party. Our membership is based on the calendar year (Jan. 1 - Dec. 31) and dues are prorated based on the join date.

Single-Site Membership

■ Site with 1 Contact: $270 ■ Site with 2 Contacts $460

■ Site with Up to 5 Contacts: $700 ■ Site with Up to 10 Contacts: $900

Multi-Site Membership

Discounted site membership available for systems that add four or more sites as members. • First 4 Sites: $1,400 (8 contacts included) • Each additional Site: $350 (2 contacts included with each) Email membership@healthcarefoodservice.org for more information and to set up your membership.

Scan the QR code to learn more and access the membership application. Or, email membership@healthcarefoodservice.org for more information or to set up a call to discuss AHF and membership further.

HOSPITALITY NEWS FEB | Page 21

FROM PASSION TO PLATES: FAMOUS CHEFS WHO SUCCEEDED WITHOUT CULINARY SCHOOL Yes! Many famous chefs have achieved success without formal culinary training. Who says you need formal training to become a top chef? Some of the world’s most famous culinary stars built their careers through hands-on experience, self-teaching, and pure passion for food. From Gordon Ramsay’s rigorous apprenticeships to Ina Garten’s cookbook mastery, these chefs prove that talent and perseverance can be just as powerful as a diploma. Ready to get inspired by their unconventional paths to success? Let’s dive in!

Gordon Ramsay While he later received formal training Here are a few well-known examples:

Ree Drummond (The Pioneer Woman) She started as a food blogger with no formal training but built a massive brand through her relatable cooking style. Tom Colicchio The “Top Chef” judge learned his craft by working in restaurants rather than attending culinary school. Rachel Ray She worked in food-related jobs but never attended culinary school. Her success came from her approachable, quick-cooking style. Guy Fieri He built his brand through enthusiasm and food business ventures rather than professional culinary training. These chefs prove that passion, experience, and perseverance can be just as valuable as formal education in the culinary world!

in kitchens, Ramsay’s early background was in soccer. He learned through apprenticeships and working under renowned chefs rather than attending culinary school. Ina Garten The “Barefoot Contessa” never went to culinary school. She taught herself to cook through Julia Child’s cookbooks and honed her skills while running a specialty food store. Jamie Oliver He gained experience working in kitchens but never attended formal culinary school. His natural talent and engaging personality helped him become a global food star.

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These attributes are shaped by the rich cultural, culinary, and historical heritage of Latin America. Here’s what makes them stand out: Authentic Flavors and Techniques Latino-owned restaurants often stay true to traditional recipes, ingredients, and cooking methods passed down through generations. These may include hand-pressed tortillas, slow-cooked meats, and fresh salsas made from scratch.They frequently feature ingredients native to Latin America, such as corn, plantains, avocados, and a wide variety of peppers and spices. Latino-owned Restaurants Are Often Celebrated for Their Unique Qualities that Set Them Apart

Many Latino-owned restaurants strive to create a "home away from home" ambiance for their patrons. Community and Hospitality Hospitality is a core value in many Latin cultures, and this shines through in Latino-owned establishments. Diners are often treated like family, and there is a strong emphasis on creating a warm and inviting experience. Focus on Freshness Many Latino-owned restaurants prioritize using fresh, locally-sourced, and seasonal ingredients to create dishes bursting with flavor and authenticity.

Vibrant Atmosphere

The atmosphere in these restaurants is often infused with Latin culture, featuring lively music (like salsa, bachata, or mariachi), colorful décor, and a welcoming, family-oriented vibe. Many Latino-owned restaurants strive to create a "home away from home" ambiance for their patrons.

Fusion of Regional Cuisines

Latin America is incredibly diverse, and Latino- owned restaurants often reflect this by blending regional cuisines. For example, you might find dishes that combine flavors from Mexican, Peruvian, Caribbean, or Argentine traditions.

RCFINEFOODS RCFINEFOODS RCFINEFOODS

Rich Cultural Storytelling Food in Latin cultures is deeply tied to history and family. Many dishes have stories or cultural significance, and Latino-owned restaurants often take pride in sharing these narratives with their guests. Diverse Menu Offerings These restaurants often offer a variety of dishes catering to a range of tastes—from hearty comfort food (like tamales or arepas) to lighter, health-conscious options (like ceviche or tropical fruit salads).

Celebration of Tradition Latino-owned restaurants frequently host cultural events, festivals, or themed nights that celebrate Latin traditions, music, and holidays, such as Día de los Muertos or Carnival. Innovation and Creativity While rooted in tradition, many Latino restaurateurs experiment with modern takes on classic dishes or fusion concepts, appealing to a broader audience while staying true to their roots. Empowerment of Local Communities Many Latino-owned restaurants actively support their communities by sourcing ingredients locally, hiring within the neighborhood, or participating in cultural preservation initiatives.

This Executive Chef Made It to the Top Without Formal Culinary Schooling Reuel Vincent ONE Dine at One World Observatory Reuel Vincent, Executive Chef of ONE Dine at One World Observatory, began his culinary career as a prep cook at the Creative Catering Agency. Despite lacking a formal culinary education, he honed his skills and acquired a deep understanding of the restaurant business through hard work and dedication. When dining at ONE Dine, visitors can anticipate a menu full of decadent dishes, ranging from fresh seafood to succulent steaks. Each plate is meticulously prepared and bursting with flavors, drawing inspiration from Vincent’s Caribbean heritage and the multicultural ambiance of New York City. Currently, he is responsible for managing all culinary operations at the Observatory, which include ONE Dine restaurant and bar, ONE Café, ONE Mix, and ASPIRE, the private event space. Vincent’s expertise led him to serve as the Banquet Chef for ASPIRE, overseeing VIP clients and annual special events.

In addition to his accomplishments, Vincent reached the position of season 1 finalist on Gordon Ramsay’s Next Level Chef, further demonstrating his exceptional culinary talent and innovative approach to cooking. Vincent is humbled to have the opportunity to create exceptional dining experiences for guests at ONE Dine, using the power of food to deliver memorable moments at One World Observatory.

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Delicious and Affordable Holiday Menu!

VIEW ALL RECIPES

OUR STORY

Founded in 1936 by Spanish immigrants, Goya Foods, Inc. is the largest Hispanic-owned food company in the United States and the premier source for authentic Latin cuisine. Combined with authentic ingredients, robust seasonings, and convenient preparation, Goya provides consumers with over 2,500 high-quality and affordable food products from the Caribbean, Mexico, Spain, Central and South America. READ MORE

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Join Us at the 2025 NGA Show in Las Vegas! YES! This year we are continuing our partnership-for the ninth consecutive year-with the National Grocers Association/Clarion Events and participating with a full pavilion at the NGA Show. The show will be held February 24-25, 2025, at Caesars Forum Convention Center in Las Vegas (www.thengashow.com). The Latino Cuisine, Caribbean and International Pavilion was sold out in 2024 . Our pavilion at the 2025 NGA Show has twenty (20) exhibitor spaces offered at a discount.

Connect with your Hispanic Consumers! Facts About the Hispanic Market in the United States

The Hispanic and Latino -- or LatinX market if you will -- is a growing segment of the food & beverageindustry with over 60 million consumers, as confirmed by the 2020 U.S. Census. According tothe report from Nielsen, “Cultural connectivity transformed. How Latinos are connecting while social distancing;" there are over 62.3 million Hispanics living in the USA, representing close to 20% of the U.S. population. Their median age is 28, so they are swiftly approaching their peak earning years. From 2010 to 2019, Hispanics’ buying power increased 69% compared with 41% of non-Hispanics. Over the past 6 years in the USA, Hispanics accounted for 75% of all U.S. labor force growth.

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LILLY ROCHA Executive Director / CEO

WHAT CONTRIBUTED TO GOYA’S SUCCESS Goya Foods is one of the most successful and recognizable brands in the Latin food market. Its success stems from a combination of strategic business practices, cultural connection, and its ability to cater to the needs of its target audience. Here are the key factors that contributed to Goya’s success: Goya identified and targeted the growing Hispanic/Latino population in the United States, which was underserved by mainstream food companies. Understanding and Serving a Niche Market The company focused on offering products that catered to the diverse tastes and culinary traditions of Latin American countries, such as Puerto Rico, Mexico, the Dominican Republic, and Colombia.

Authenticity and Cultural Connection

Effective Marketing and Branding Goya’s slogan, "If it’s Goya, it has to be good" (Si es Goya, tiene que ser bueno), reinforced its reputation for quality. The company’s marketing campaigns have focused on celebrating Latin culture, featuring ads in Spanish and English to connect with both first-generation immigrants and younger, bilingual generations.

Goya’s commitment to producing authentic, high- quality products that reflect the flavors and traditions of Latin cuisine helped it build trust and loyalty among its customers. The brand became synonymous with "a taste of home" for many in the Latino community, resonating with those seeking familiar flavors.

Diverse Product Line

Strong Distribution Network

Goya offers over 2,500 products, ranging from canned beans, rice, and seasonings to frozen foods and beverages. This wide variety allows the company to appeal to a broad audience, from everyday cooks to professional chefs. Its product line caters to various Latin American cultures, offering specialized ingredients like sofrito, sazón, adobo, and tropical beverages like Malta Goya.

Goya invested in a robust distribution network that ensures its products are widely available across supermarkets, bodegas, and specialty stores throughout the U.S. and internationally. The company strategically placed warehouses and production facilities to maintain efficiency and meet demand.

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Adaptation to Changing Markets While rooted in Latin American cuisine, Goya expanded its reach by introducing products that appeal to non-Hispanic consumers, such as organic beans, quinoa, and ready-to-eat meals. Goya capitalized on the growing popularity of Latin cuisine in the U.S., reaching new demographics beyond its traditional base. Commitment to Quality Goya has maintained a reputation for using high- quality ingredients in its products, which has helped it remain competitive even as more brands enter the Latin food market. Family Ownership and Leadership As a family-owned business, Goya has maintained a consistent vision and strong leadership. The Unanue family’s direct involvement allowed the company to stay closely connected to its roots and customer base.

Community Engagement Goya is known for its philanthropic efforts, including food donations to disaster-stricken areas and support for educational and cultural initiatives in Latino communities. These efforts have strengthened its brand loyalty and positioned it as more than just a food company—it’s a community partner. Expansion into Global Markets Beyond the U.S., Goya has expanded into international markets, becoming a globally recognized brand for authentic Latin products. By combining authenticity, strategic marketing, community involvement, and a diverse product range, Goya positioned itself as a leader in the Latin food industry and a cultural icon. Would you like to explore any specific aspect of Goya's success in more detail?

3 Restaurant Industry Predictions for 2025

2025 is shaping up to be a transformative year for restaurants as rising costs and shifting consumer habits are expected to continue. SpotOn predicts that data, AI, and smart tools will be crucial for better decision-making, increased efficiency, and staying competitive. Take a look at how SpotOn tech tools can help you grow your restaurant and boost profits:

1. Data-driven decisions for increased profitability • Leverage data insights to better understand guest behavior and consumer trends. • Make real-time decisions using your point-of- sale system to manage costs and improve operations. Tech Tip: Use advanced POST reporting to anticipate guest needs and identify new opportunities for profitability.

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2. Adapting to changing consumer behaviors • Rethink menu offerings and inventory management as alcohol consumption continues to decline. Tech tip: Use insights to track consumer trends and adjust offerings for maximum profitability. • Explore new ways to boost check averages with tech solutions like pre- ordering tools.

3. AI as a tool to boost operational efficiency

Tech tip: Use AI-driven marketing tools to improve revenue growth while cutting costs, improving guest insights, and maintaining a personal touch. • Optimize workflows, reduce waste, and enhance guest experiences with seamless technology that supports staff and operations. • Integrate AI to streamline tasks and identify cost-saving opportunities.

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Ready to Open Your Dream Restaurant? Here's What It'll Cost.

for more information

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This is Not the Hospitality We Expect from STARBUCKS CBS News

Starbucks has announced that, effective January 27, 2025, it will require customers to make a purchase to use its restrooms or sit in its cafes, reversing the open- door policy established in 2018. This change is part of a new Coffeehouse Code of Conduct aimed at enhancing the experience for paying customers and addressing issues such as loitering, cleanliness, and disruptive behavior.

The 2018 open-door policy was implemented following an incident where two Black men were arrested at a Philadelphia Starbucks for not making a purchase, leading to public backlash. While the policy was intended to create inclusive spaces, it also led to challenges, including long bathroom waits and disorderly conduct. Under the new policy, Starbucks defines customers as those who make a purchase or accompany someone who does. The code of conduct also prohibits behaviors such as harassment, violence, smoking, vaping, drug use, and panhandling. Employees will receive training to enforce these rules, with the possibility of involving law enforcement if necessary. To encourage in-store patronage, Starbucks will offer perks like free refills for all customers using reusable or ceramic cups, aiming to create inviting and comfortable spaces. Opinions on this policy change are mixed. Some customers view it as a reasonable step to prioritize paying patrons and maintain a pleasant environment. Others express concerns about potential discrimination and the impact on community inclusivity.

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Opening a restaurant is an exciting but challenging endeavor. Success requires thorough planning, careful consideration, and attention to both business and operational details. Here are the key factors to consider Things to Consider When Opening Your Own Restaurant Define Your Concept: Decide on the type of restaurant (e.g., casual dining, fine dining, fast food, food truck) and the cuisine you’ll offer. Create a Unique Brand: Develop a memorable name, logo, and brand identity that resonates with your target audience. Set the Atmosphere: Design the interior and ambiance to match your concept (e.g., cozy, upscale, trendy). Target Market Identify Your Audience: Understand who your customers are—age, income level, cultural background, dining preferences. Market Research: Analyze local competitors and dining trends to identify gaps in the market. Business Plan Create a Detailed Plan: Outline your concept, target market, menu, pricing, marketing strategy, and financial projections. B udget and Funding: Determine startup costs (rent, equipment, inventory) and secure funding through savings, loans, or investors. Location Choose the Right Spot: Select a location with high foot traffic, visibility, and easy accessibility for your target audience. when opening a restaurant: Concept and Branding

Legal and Licensing Obtain Permits: Secure all necessary permits and licenses, including food service, alcohol, health, and zoning permits. Follow Regulations: Ensure compliance with health and safety codes, labor laws, and tax regulations. Consider Demographics: Match the location to your concept and audience (e.g., a high-end restaurant in an affluent area). Menu Development Craft a Signature Menu: Offer dishes that reflect your concept and stand out from competitors. Balance Creativity and Cost: Use fresh, seasonal ingredients while managing food costs. Test and Refine: Conduct tastings and get feedback before finalizing the menu. Financial Management Startup Costs: Budget for rent, renovations, kitchen equipment, furniture, and initial inventory. Operating Costs: Plan for ongoing expenses like utilities, salaries, food costs, and marketing. Pricing Strategy: Set menu prices that cover costs and align with your target market's spending habits.

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Kitchen and Equipment Design an Efficient Kitchen: Ensure the layout supports your menu and workflow. I nvest in Quality Equipment: Purchase durable appliances, utensils, and storage that meet your needs. Hiring and Training Build a Team: Hire chefs, servers, and staff with the right skills and experience. Employee Training: Train staff on customer service, food safety, and operational procedures to maintain high standards. Marketing and Promotion Pre-Opening Buzz: Create excitement through social media, events, and partnerships. Online Presence: Build a website with your menu, hours, and location, and maintain active social media profiles. Loyalty Programs: Encourage repeat business through discounts, rewards, or promotions. Technology and Systems Point of Sale (POS): Invest in a reliable POS system for efficient order processing and inventory tracking. Online Ordering: Offer online ordering or delivery options if it fits your concept. Reservations System: Use booking platforms if your concept requires reservations. Customer Experience Focus on Service: Prioritize excellent customer service to build loyalty and positive word-of-mouth. Gather Feedback: Encourage reviews and adjust based on customer input. Risk Management Food Safety: Maintain strict hygiene and safety standards in food preparation.

Insurance: Get coverage for liability, property, workers’ compensation, and business interruption. Contingency Plan: Prepare for unexpected challenges like economic downturns or supply chain issues. Continuous Improvement Monitor Performance : Track sales, expenses, and customer feedback to assess your progress. Adapt to Trends: Stay updated on food trends and customer preferences to remain competitive.

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New analysis shows alarming increase in patient complications WHAT HAPPENS WHEN PRIVATE EQUITY TAKES OVER A HOSPITAL

The findings come amid growing concerns about private equity’s increasing role in U.S. health care, with $1 trillion invested in the past decade. “We had previously found that private equity acquisitions led to higher charges, prices, and societal spending,” said Zirui Song, associate professor of health care policy and medicine in the Blavatnik Institute and director of research in the Center for Primary Care at HMS. “Now, we’re learning that there are also downstream concerns for the clinical quality of care delivered to hospital patients.” READ MORE HERE

Patients are more likely to fall, get new infections, or experience other forms of harm during their stay in a hospital after it is acquired by a private equity firm, according to a new study led by researchers at Harvard Medical School. The research, published Dec. 26 in JAMA, is among a handful of recent nationwide analyses of how private equity takeovers affect the quality of patient care in hospitals. The increases are seen in conditions or By JAKE MILLER December 26, 2023 Research 5 min read

outcomes deemed preventable and are key measures of hospital safety and quality.

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