January 2026 Edition

JANUARY 2026 VOLUME 7 ISSUE 1

The Hottest News in FoodService

Thomas Lowenberg President of Community Associations Institute

Nancy Kombert ACFLI President

Arelia Taveras Executive Director

Dorothy Roberts LIHA President

LONG ISLAND FOODSERVICE & HOSPITALITY EXPO

On The Inside Upcoming Great Trade Shows throughout The Country

SAVE THE DATE: APRIL 6 , 2026 th

Melville Marriott, Long Island

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

Bachelor of Science in Culinary Arts, Tourism, and Hospitality Management Located in sunny Miami, the gateway to the Americas, our Culinary Arts, Tourism & Hospitality program offers the perfect place to study, train, and work in a global tourism hotspot. With world-class hotels, restaurants, and attractions at your doorstep, you will gain real-world experience in one of the most vibrant hospitality markets in the world. Program Overview St. Thomas University’s Bachelor of Science in Culinary Arts, Tourism, and Hospitality Management prepares students for leadership, management, and entrepreneurial success in the thriving hospitality industry. With two specialized tracks, students gain the skills to manage, innovate, and lead in their chosen field. Beyond the basics, the Culinary Arts Management track blends business acumen with culinary expertise, focusing on restaurant ownership, food service operations, and strategic menu development. The Tourism & Hospitality Management track equips students with essential management and entrepreneurial skills in event planning, hotel operations, revenue management, and destination marketing. Both tracks provide hands-on experience and industry insights, empowering graduates to launch their own ventures or excel in leadership roles within the global hospitality sector. Request Information

CHEF COCO ERIC WEISS LYNN SCHULTZ

GRAPHIC DESIGNER ANABEL MARTINEZ

GROWTH STRATEGIST CHAD DANIELS

SOCIAL MEDIA GABRIELA MOURA

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CONTENTS

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HIRING RESTAURANT STAFF THROUGH AGENCIES 26 IS THERE SIGNIFICANT GROWTH WITHIN THE LATINO RESTAURANT COMMUNITY 29 GREASE ISN’T JUST DIRT— IT’S A FIRE HAZARD 31

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LETTER FROM THE PUBLISHER 04 05 THE CANNABIS QUESTION How Cannabis Will Quietly Reshape Foodservice in 2026 HIRING THE BEST IN A TOUGH MARKET: 08 How Smart Restaurant Owners Are Building Winning Teams in 2026 CRACKER BARREL WELCOMES WINTER WITH THE RETURN OF BELOVED CLASSICS AND ADDITION OF NEW FAVORITES 18 EMERGING TRENDS THAT WILL RESHAPE HOSPITALITY IN 2026 20

GREASE FIRES IN KITCHENS 66 A Matter to Take Very Seriously, 60% of all Kitchen Fires are caused by Excessive Grease- Related Issues. In Partnership with Eldridge Industries, Aurify Brands, and Convive Brands WHAT IS DIGITAL HOSPITALITY —AND HOW HAS IT CHANGED THE RESTAURANT INDUSTRY? 60 CONSORTIUM BRAND PARTNERS TO ACQUIRE CALIFORNIA PIZZA KITCHEN® 65 WHITE CASTLE PROMOTES JAMIE RICHARDSON TO CHIEF MARKETING OFFICER 57 56 HOW SERIOUS ARE SPORTS ARENAS ABOUT ELEVATING HOSPITALITY?

WHY DRY RESTAURANTS ARE GAINING MOMENTUM IN 2026

33 THE STORY BEHIND PATRIZIA’S: From Naples to New York

HISTORY 36

THE PETER LUGER

WHAT HOSPITALITY REALLY MEANS IN

2026 37

INSIDE THE FUTURISTIC KITCHEN 24

WHY BRANDING IS NO LONGER OPTIONAL FOR RESTAURANTS

Letter from the Publisher

Dear Readers,

As we step into 2026, we can see the hospitality industry is recalibrating. Restaurants, hotels, institutions, and suppliers are rethinking growth, redefining leadership, and recommitting to what hospitality actually means in a modern world shaped by technology, labor shifts, rising costs, and rising expectations. This month’s cover story reflects that mindset perfectly. Arelia Taveras, founder of the NYS Latino Restaurant Association, represents a new chapter of industry leadership — strategic, inclusive, and growth-focused. Her story is not just about rebooting an organization; it’s about positioning hospitality for the future while staying grounded in community and culture. January’s issue also signals something important for Hospitality News itself. As we expand our footprint and prepare for new regional editions, including Long Island, our mission remains clear: to tell the stories that matter, spotlight the people driving change, and provide insight that helps operators and suppliers move forward with confidence. This is a year for clarity. For collaboration. For innovation that serves people — not just processes. Thank you for starting 2026 with us. The conversations ahead are important ones, and we’re proud to be part of them.

🌿 The Cannabis Question

How Cannabis Will Quietly Reshape Foodservice in 2026 By 2026, cannabis will no longer sit on the fringe of foodservice conversations. It won’t dominate menus, but it will influence them— much the way plant-based proteins, non- alcoholic spirits, and functional beverages quietly reshaped hospitality over the last decade. • Private dining experiences and ticketed events • CBD-forward wellness offerings

This measured approach reflects a more mature industry—one that understands that precision, predictability, and trust matter just as much as creativity. The Rise of Cannabis-Forward Beverage Programs The biggest crossover into foodservice won’t come from entrées—it will come from beverages. As more consumers moderate alcohol consumption, cannabis-infused drinks and CBD mocktails are emerging as a new social alternative. These offerings appeal to guests who still want ritual, relaxation, and a sense of occasion—without the hangover. For operators, cannabis beverages create opportunities to: • Expand non-alcoholic revenue streams • Redesign bar programs around wellness and balance

For operators, chefs, and hospitality executives, cannabis represents less of a novelty and more of a strategic signal: consumer preferences are changing, wellness is redefining indulgence, and social dining is evolving beyond alcohol-centric experiences. Cannabis Won’t Be Everywhere — But It Will Be Intentional Contrary to early hype, cannabis is not expected to flood restaurant menus. Instead, its role in foodservice will be highly curated, regulated, and experience-driven. In 2026, cannabis in hospitality will most often appear as: • Low-dose, chef-controlled culinary elements • Cannabis-infused or cannabis-adjacent beverages

HOSPITALITY NEWS JAN | Page 05

• Attract younger, experience-seeking diners • Compete in social occasions traditionally owned by alcohol In markets where regulations allow, cannabis beverages may soon sit alongside zero-proof cocktails as a premium offering—not a fringe one. Cannabis Dining Experiences: Controlled, Curated, and Premium Where cannabis truly shines is in private, chef-led experiences. By 2026, expect to see more: • Invite-only cannabis tasting dinners • Pairing menus that match terpene profiles with flavors • Pop-up dining events in collaboration with cannabis brands • Cannabis-friendly lounges connected to foodservice concepts These experiences are less about intoxication and more about education, craftsmanship, and storytelling—values already familiar to fine dining and luxury hospitality. Wellness Is the Bridge Between Cannabis and Hospitality The strongest on-ramp for cannabis into foodservice is wellness. CBD-focused offerings—especially those tied to relaxation, sleep, stress reduction, or recovery—fit naturally into hotels, spas, resorts, and wellness-oriented dining concepts. Expect to see cannabis intersect with: • Functional beverages and adaptogens • Plant-forward menus • Hospitality wellness programming • Resort and destination dining experiences For hospitality brands, cannabis becomes another tool in the wellness toolkit, not a headline act.

Regulation Will Decide the Pace — Not Consumer Demand Consumer interest is already there. What will ultimately shape cannabis’s role in foodservice is regulation. In 2026, operators will still face: • State-by-state legal frameworks • Licensing and liability challenges • Strict rules around dosing, service, and consumption This means cannabis adoption will likely mirror early alcohol-free trends: fast in progressive markets, cautious everywhere else.

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Smart operators will focus on compliance first, creativity second. What Hospitality Leaders Should Watch Now For foodservice executives and operators, cannabis isn’t about jumping in—it’s about being prepared. Key questions to consider: • Is my concept aligned with wellness and experience-driven dining? • Could cannabis-adjacent beverages fit my brand identity? • Do my guests seek alternatives to alcohol? • Am I operating in (or expanding into) cannabis-friendly markets? The winners won’t be the first movers—they’ll be the best planners. Cannabis will not redefine foodservice overnight. But it will redefine certain occasions. In 2026, cannabis’s role in hospitality will be: • Quietly premium • Experience-driven • Beverage-led • Wellness-focused

Legally cautious, but strategically meaningful For an industry built on hospitality, adaptation, and guest experience, cannabis is less a disruption—and more the next evolution in how people gather, relax, and dine together.

HOSPITALITY NEWS JAN | Page 07

Hiring the Best in a Tough Market: How Smart Restaurant Owners Are Building Winning Teams in 2026

The Talent Challenge Has Changed — Permanently If you’re a restaurant owner still asking, “Why can’t I find good people?”, the better question in 2026 is: “What kind of workplace am I offering?” The labor market didn’t just tighten—it evolved. Today’s hospitality professionals are more selective, more vocal, and more aware of their value than ever before. The restaurants attracting top-tier talent aren’t always the biggest or most famous; they’re the ones that understand that people are the product behind the product. Hire the Person, Not Just the Position Successful operators are shifting away from résumé- driven hiring and focusing on attitude, curiosity, and accountability. Skills can be taught. Character cannot. Owners report their best hires often come from unconventional backgrounds—career switchers, students, or employees who show pride, urgency, and respect. These traits translate into better teamwork, stronger service, and long-term retention. “The best person on your team may not be the most experienced—but they’ll be the most invested.” Culture Is Your Loudest Job Advertisement In today’s hospitality world, your reputation as an employer spreads faster than your menu photos. Top-performing restaurants consistently share these traits:

When people feel safe, valued, and respected, they stay—and they tell others. Recruiting Has Gone Local—and Personal Job boards still matter, but the strongest hiring pipelines are built inside the industry itself. Forward-thinking owners recruit through: Employee referrals with real incentives Culinary and hospitality schools Social media storytelling, not generic ads Foodservice vendors and technicians Guest-chef nights and pop-up collaborations

Organized, clean kitchens Predictable schedules Managers who work alongside staff Respectful communication during pressure moments Zero tolerance for toxic behavior

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Paid training and shadow shifts Assigned mentors

Daily check-ins during the first two weeks A visible growth path—not vague promises A visible growth path—not vague promises People don’t quit jobs; they quit confusion. Pay Matters—But Transparency Matters More Compensation remains critical, but clarity is just as important.

Restaurants retaining top talent are offering:

Clear tip structures Defined raise timelines

Cross-training opportunities Performance-based bonuses Honest conversations about growth Inconsistent pay policies erode trust faster than low wages. Hire for Who They Can Become The strongest operators hire with a 12- month vision in mind. When staff can see a future, they invest in the present. Cross-training, leadership development, and mentorship programs turn jobs into careers—and employees into ambassadors. Leadership Is the Real Retention Tool In 2026, leadership style matters more than perks.

The reality? Great hospitality, people know each other. Your job is to be known as a place worth recommending. The First 30 Days Decide Everything Turnover isn’t random—it’s predictable. Most new hires leave because the onboarding experience failed them. Smart operators are redesigning the first month with: Clear expectations from day one

HOSPITALITY NEWS JAN | Page 09

Hiring is no longer a crisis response. It’s a strategy.

The most respected restaurant owners:

The future of hospitality isn’t automation replacing people—it’s leadership elevating them. Publisher’s Note: As the industry continues to evolve, one truth remains unchanged: hospitality begins behind the scenes. The restaurants investing in their people today are building the brands—and reputations— that will define tomorrow.

Listen before correcting Coach instead of criticize Praise publicly Step in during chaos Protect staff from unnecessary stress

People don’t leave great leaders—even when the job is hard.

The New Hiring Mindset Restaurants that thrive going forward won’t be those that “find people” fastest—but those that build environments people don’t want to leave.

Page 10 | HOSPITALITY NEWS JAN

presents

HOW ZOHRAN MAMDANI AND CITY COUNCIL WILL IMPACT HOSPITALITY, ERIC ADAMS’ LEGACY, AND NYC GOVERNMENT BEN MAX CENTER FOR NEW YORK CITY AND STATE LAW Ben Max is a veteran journalist, host of ‘Max Politics’ and Executive Editor and Program Director at the Center for New York City and State Law. In this conversation, we discuss the political landscape at the end of 2025 as New York City prepares for the new Mayor, Zohran Mamdani. We get into the dynamics between the mayor’s office and city council, small business regulations, housing, childcare, public safety, Mayor Eric Adams’ legacy, the role of the presumptive next City Council Speaker Julie Menin, and the new administration’s impact on the hospitality industry.

HOSPITALITY NEWS JAN | Page 11

BIG MILESTONE IN THE "LITTLE APPLE: Chipotle Opens its 4,000th Restaurant, Located in Manhattan, Kansas

NEWPORT BEACH, Calif., Dec. 12, 2025 /PRNewswireOpens in new window/ -- Chipotle Mexican Grill (NYSE: CMG) today announced the opening of its 4,000th restaurant, located in Manhattan, Kansas, known as the "Little Apple." To commemorate this achievement, Chipotle's executive leadership team and restaurant leaders will ring The Opening Bell® at The New York Stock Exchange today at 9:30 a.m. ET in the "Big Apple." The new Manhattan, Kansas restaurant includes the brand's signature Chipotlane, a drive-thru pick-up lane that allows guests to retrieve digital orders without leaving their cars. It also features Chipotle's new High-Efficiency Equipment Package, which consists of a Three-Pan Rice Cooker that enables higher cooking volumes and consistent batching, a Dual Sided Plancha that reduces cook time for steak, chicken and fajita veggies, a High-Capacity Fryer that improves throughput for fresh chips, and a Produce Slicer that automates the slicing of produce to streamline prep. The package allows staff to be deployed more effectively during peak hours and is designed to simplify cooking processes for employees while maintaining Chipotle's high culinary standards.

"Our 4,000th restaurant in Manhattan, Kansas is both a milestone for our growth and a celebration of the guests who have asked us to bring Chipotle to their communities," said Stephen Piacentini, Chief Development Officer. "This location showcases more convenient access points, sustainable design features and equipment upgrades that elevate the experience for our team members and our guests."

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Chipotle's Continued Growth Since current CEO Scott Boatwright joined Chipotle in 2017 as Chief Restaurant Officer, the company has grown from over 2,300 restaurants to 4,000 locations, a 70% increase in only eight years. Chipotle will open between 315 to 345 restaurants for the full year 2025, with at least 80% featuring a Chipotlane. For 2026, management is anticipating 350 to 370 new restaurant openings, including 10 to 15 international partner-operated locations. "Achieving 4,000 restaurants underscores the strength of our strategic initiatives and commitment to Cultivate a Better World," said Scott Boatwright, Chief Executive Officer. "Most importantly, our continued growth has allowed us to bring real food made with responsibly sourced ingredients to more communities throughout the world and create new career opportunities for our team members." Chipotle's International Expansion To date, Chipotle has over 100 restaurants outside the U.S., including 75 in Canada, 28 in Europe and 11 partner-operated locations in the Middle East. Last month, in partnership with Alshaya Group, the first Chipotlane outside of North America opened at Bneid Al Gar in Kuwait. Additionally, the company signed a development agreement to open restaurants in Mexico for the first time next year with Alsea, S.A.B. de C.V.

(Alsea), a leading restaurant operator in Latin America and Europe. Through a joint venture with SPC Group, a leading South Korea-based food company, the first Chipotle restaurants in South Korea and Singapore are also scheduled to open in 2026. Chipotle Mexican Grill, Inc. (NYSE: CMG) is cultivating a better world by serving responsibly sourced, classically-cooked, real food with wholesome ingredients without artificial colors, flavors or preservatives. There are over 3,900 restaurants as of September 30, 2025, in the United States, Canada, the United Kingdom, France, Germany, and the Middle East and it is the only restaurant company of its size that owns and operates all its restaurants in North America and Europe. With over 130,000 employees passionate about providing a great guest experience, Chipotle is a longtime leader and innovator in the food industry.

READ MORE CLICK HERE

HOSPITALITY NEWS JAN | Page 13

IFMA's Facility Fusion 2026 Conference & Expo Step into the future of facility management at Facility Fusion — a high-impact, high-connection event designed for the people who power the built environment. This isn’t your typical conference. It’s a fusion of fresh ideas, bold solutions and intimate networking that moves facility management forward. Whether you're a decision-maker, service provider or emerging leader, you'll find real conversations, relevant insights, and strategic opportunities — all in one place.

Contact Event Organizer

Page 14 | HOSPITALITY NEWS JAN

Explore What's Ahead - Register Now for Your Next Conference Adventure!!

Join us, March 15-17, for a three-day adventure where restaurant facilities professionals will be able to explore what's ahead, tackle new terrain and discover new paths to run their facilities even better.

We're setting up camp in Denver, Colorado , at the breathtaking Gaylord Rockies Resort & Convention Center for the ultimate gathering of restaurant facility trailblazers.

Don't miss your chance to create new connections, discover solutions to your biggest challenges, and blaze new trails in your professional development. So pack your bags, lace up your hiking boots, and get ready for an unforgettable conference adventure!

Adventure Awaits! Register now for our RFMA 2026 Annual Conference Early Bird registration rates end January 15th ! RFMA members receive a special discount.

More information here |

HOSPITALITY NEWS JAN | Page 15

DISCOVER YOUR FUTURE AT WHITSONS. Whitsons is committed to building a varied workplace that is welcoming to people of all backgrounds. If you share our values, you belong here.

As part of our team, you’ll be contributing to a mission that prioritizes excellence in every meal and every interaction.

WHY WORK WITH US?

Whitsons is different from other food service management companies because we offer a fresh approach to dining, focusing on personalized, innovative, and wholesome menus and services.

NEW APPLICANTS

CURRENT WHITSONS TEAM MEMBERS

TEAM MEMBER RECOGNITION At Whitsons, we believe that our success is driven by the dedication and hard work of our team members. Recognizing and celebrating their contributions is a cornerstone of our company culture. Our comprehensive recognition programs are designed to honor the exceptional efforts and achievements of our staff, fostering a supportive and motivating work environment.

ARE YOU READY TO JOIN OUR FAMILY?

Whitsons Culinary Group

OPPORTUNITIES AT WHITSONS

Coffee Fest New York goes beyond your average coffee event – it's an investment in your business future. Every connection, every insight, and every idea is designed to help you thrive. Think of it as the gift your future self deserves. Your Future Self Will Thank You

Coffee Fest New York | March 8–10, 2026 | Javits Center

Experience Unfiltered Innovation Your time is more valuable than ever, and we're here to help you grow your business! Build on your current skills, learn from industry experts and experience new products, alongside great local industry networking. We have so many great topics & special events to help you grow and have some (serious) coffee & tea fun! Connect with suppliers - existing and new! Learn on a wide variety of topics Make new connections with other coffee business owners

Cracker Barrel Welcomes Winter with the Return of Beloved Classics and Addition of New Favorites, All on the Meals for Two Menu Starting at $19.99 Beloved familiar favorites like Hamburger Steak and Eggs in The Basket make a comeback, while new Spicy Maple sauce brings sweet heat to the menu.

LEBANON, Tenn. (Jan. 6, 2025) – Winter just got a whole lot warmer. Cracker Barrel Old Country Store® invites guests to gather by the fireplace and savor the comfort of beloved classics, Hamburger Steak and Eggs in The Basket, returning by popular demand. This season, those favorites aren’t just back on the menu; they’re featured in Cracker Barrel’s most complete and value-packed winter offering, Meals for Two, making it easier than ever to enjoy homestyle comfort together. And while Hamburger Steak and Eggs in The Basket make their much-anticipated comeback, an exciting new flavor adds a bold twist to the season. The all- new Spicy Maple sauce delivers a sweet-heat kick, rounding out a winter lineup rooted in tradition with just the right touch of something new. “Winter calls for comfort and connection, and nothing delivers that better than the classics,” said Thomas Yun, Cracker Barrel VP of Menu Strategy and Innovation. “Bringing back Hamburger Steak and Eggs in The Basket was an easy choice. Not only are they timeless favorites with deep roots on our menu, but they’re also among the most requested dishes from our guests. These dishes are uniquely Cracker Barrel – rooted in tradition and loved for generations – and we’re thrilled to bring back classics our guests know and love, made the way they remember.”

What’s Back and Better Than Ever Starting today, guests can once again savor the delicious Hamburger Steak, a favorite that appeared on the first Cracker Barrel menu when doors opened in 1969. Featuring juicy, seasoned beef topped with a savory buttery garlic sauce and served with two or three classic sides – think creamy Macaroni & Cheese, famed Hashbrown Casserole, classic Dumplins and more – plus warm made from scratch buttermilk biscuits or corn muffins. Want to go all in? Order smothered with sautéed onions and rich brown gravy for the classic southern style of this famed dish.

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Welcome to the Lineup, Spicy Maple Cracker Barrel is redefining sweet heat with a new sauce that’s as bold as it is authentic. The Spicy Maple sauce includes the syrup featured in our stores today and blends that iconic sweetness with a unique mix of spices for a perfectly balanced kick. It’s the ultimate flavor upgrade, especially when paired with Crispy Tender Dippers or the crave-worthy Breakfast Burger. “This isn’t just another trend; it’s a flavor innovation rooted in tradition,” said Yun. “We’ve taken a beloved ingredient and given it a bold, spicy twist that’s as distinctive as it is delicious.” More Winter Country Comforts Guests can also warm up this winter with a lineup of comforting favorites available for a limited time: The Breakfast Burger: Newly introduced during the holidays, this crave-worthy creation quickly became a guest favorite, earning its spot on the winter menu. Featuring a juicy all-beef burger patty, stacked with crispy bacon, a sunny-side-up egg, two slices of melted American cheese and Cracker Barrel’s signature Hashbrown Casserole, all on a toasted bun. Also returning is the beloved Eggs in The Basket, a nostalgic breakfast favorite featuring two slices of golden-grilled sourdough bread with an egg nestled in the center, served with bacon or sausage and one classic side. Comfort, All Included: Meals for Two Guests can enjoy Cracker Barrel’s most value- packed seasonal offering with Meals for Two, an all-included way to share returning favorites and hearty comfort classics. Available all day, Monday through Friday, Meals for Two includes a choice of a shareable starter or dessert and two hearty entrées, such as Hamburger Steak, Eggs in The Basket or the Breakfast Burger, all for just $19.99*. For even more comfort, guests can add a cup of soup and a house salad for only $5* per person.**

perfection fall-apart ribs are topped with tangy & sweet brown sugar BBQ sauce and served with your choice of two or three classic sides and buttermilk biscuits or corn muffins. Grandma’s Sampler: Featuring a choice of two fluffy buttermilk pancakes or two slices of French toast, plus two freshly cracked eggs, a sampling of bacon, sausage, and sugar cured or country ham, and one classic side. Served with pure natural syrup and butter. Steak & Eggs: A hearty New York strip steak grilled to perfection with buttery garlic sauce, two eggs, choice of classic side and warm buttermilk biscuits. Broccoli Cheese Casserole: A returning and comforting favorite, this delicious take on the classic casserole features broccoli and rice in a rich cheese sauce, topped with crushed buttery cracker crumbles. To learn about Cracker Barrel, the new seasonal winter offerings or to find your nearest location, please visit CrackerBarrel.com, and be sure to follow Cracker Barrel on Instagram and TikTok. READ MORE CLICK HERE

Southern BBQ Ribs: Now available every day, while supplies last, these slow-cooked to

HOSPITALITY NEWS JAN | Page 19

The hospitality industry continues to evolve rapidly as guest expectations, technology, and operational realities shift in the post- pandemic era. From AI integration to sustainability and new guest experience models, hoteliers and foodservice operators need to stay ahead of what’s next. Key Sections to Cover: AI and Technology Transformations Explore how artificial intelligence is being used to streamline kitchen operations, forecast demand, personalize guest experiences, and improve revenue strategies — not as replacements for staff, but as tools that enhance efficiency and innovation. Sustainability as a Business Strategy Sustainability is no longer a buzzword. In 2026, hospitality brands are integrating eco-friendly practices into everything from energy use and waste management to wellness-focused dining and conscious guest experiences. Emerging Trends That Will Reshape Hospitality in 2026

Wellness and Guest Intentionality Wellness continues to define travel and dining choices, as guests look for meaningful, healthy, and sensory experiences, whether in hotel spas, boutique restaurants, or immersive culinary journeys. Labor Market Pressures & Innovation Rising costs and workforce shortages are pushing businesses to rethink service models — including automation and new operational designs — while balancing guest expectations for human interaction. Luxury and Experience-Driven Travel As travelers prioritize unique, memorable experiences, high-end hospitality and event- driven tourism (such as sports and destination packages) are driving growth across the sector. Hospitality in 2026 isn’t just about adapting — it’s about anticipating and shaping the next wave of innovation, sustainability, and guest- centric engagement.

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DiCarlo Foods, headquartered in Holtsville, Long Island, New York, has been serving our customers proudly since 1963. As one of the largest food distributors in the New York metropolitan area and a family-owned business, our philosophy is to provide our customers with the highest quality food at the most competitive prices. About DiCarlo Food Service DiCarlo’s legacy extends far beyond our core business. We take pride in supporting our local community and helping to make our world a better place. We are committed to supporting local non-profits, and to keeping our business green.

Welcome to DiCarlo Marketplace online! This online storefront gives you access to over 10,000 items in our warehouse. Everything from fresh meat and produce, to paper goods and grocery items are now available at your fingertips. Imagine the possibilities!

DiCarlo is one of the Top 25 Independent Food Service Distributors in the United States DiCarlo was founded in 1963 by Vincent DiCarlo Sr. and John DiCarlo Sr. Still family owned today, it is led by John DiCarlo Sr., along with the family's next generation. DiCarlo services customers from Maine to Northern Virginia from its headquarters in Holtsville, L.I., New York, and satellite offices in Newark, NJ, Bellmawr, NJ and Westborough, MA. DiCarlo's steady growth and reputation is predicated on strict adherence to hard work and customer satisfaction.

HOSPITALITY NEWS JAN | Page 23

Inside the Futuristic Kitchen How Technology, Robotics, and Human Creativity Are Redefining Foodservice

Walk into a restaurant kitchen in 2026 and you may notice something surprising—not what’s changed, but what’s calmer. Fewer frantic movements. Less shouting over the line. More screens, more systems, and more quiet confidence. This is the futuristic kitchen—not a cold, robot-run lab, but a carefully balanced environment where technology supports people instead of replacing them. The futuristic kitchen isn’t about science fiction. It’s about solving real-world foodservice problems: labor shortages, rising costs, burnout, safety, and consistency. At its core, it’s a collaboration between human creativity and machine precision. From Chaos to Control For decades, restaurant kitchens have relied on intensity and endurance. Long hours, physical strain, and razor-thin margins were accepted as part of the job. But that model has proven unsustainable.

Smart grills that track doneness and consistency Prep equipment that portions, slices, and batches with accuracy Dishwashing and sanitation systems that operate continuously These technologies don’t eliminate staff—they remove the most exhausting parts of the job, allowing kitchens to run smoother with smaller, more skilled teams. Robotics on the Line—But Not in Charge Robotics has made the biggest impact in areas where repetition and risk collide.

The futuristic kitchen replaces chaos with control systems:

Automated fryers that manage temperature and timing

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Fry stations, high-heat grills, and high-volume assembly tasks are increasingly automated, reducing injuries and improving consistency during peak service. But the chef remains firmly in charge. Robots follow instructions. Chefs make decisions. In the futuristic kitchen, chefs oversee multiple stations at once, using automation to maintain quality while focusing on flavor, presentation, timing, and leadership. The shift is subtle but profound: chefs spend less time reacting—and more time directing. The New Role of the Chef Technology is changing what it means to be a chef. Tomorrow’s culinary leaders are not just great cooks—they are:

Clean, Connected, and Data-Driven Another defining feature of the futuristic kitchen is connectivity.

Equipment now communicates:

Maintenance alerts prevent breakdowns Sensors monitor food safety and temperature Inventory systems predict usage and reduce waste Data tracks performance across shifts and locations This intelligence allows operators to move from reactive problem-solving to proactive management. Kitchens don’t just cook food—they generate insights. Different Segments, Different Futures Not all kitchens will look the same. Fast casual, QSR, and institutional foodservice are adopting robotics fastest, driven by volume and labor pressure. Hotels and resorts integrate automation quietly, often behind the scenes. Fine dining remains human-forward, using technology discreetly to protect craftsmanship rather than replace it. The futuristic kitchen adapts to the concept—not the other way around. What the Futuristic Kitchen Is Not It is not sterile.

System managers Quality controllers Menu strategists Team leaders Experience designers

With machines handling repetition, chefs return to their highest value: creativity and mentorship. Training improves. Turnover slows. Kitchens become places where talent can grow instead of burn out. Prep, Plating, and the Human Touch While machines excel at chopping, portioning, and measuring, they still fall short in areas that define hospitality. Plating, finishing, seasoning, and last-minute adjustments remain human-driven. A robot can portion a sauce perfectly—but it cannot sense when a dish needs more acidity, warmth, or visual balance. These decisions happen in real time, guided by taste, intuition, and experience.

In the futuristic kitchen, precision supports artistry.

It is not soulless. It is not chef-less.

HOSPITALITY NEWS JAN | Page 25

Yes — using staffing companies to hire restaurant workers can be advisable, but whether it’s the right choice for your business depends on your goals, timing, and budget. Here’s a clear breakdown of the pros, cons, and practical tips so you can decide what’s best for your operation. When Using Staffing Companies Makes Sense 1. You Need People Fast Restaurants often face urgent short-staffing — whether for rush season, a sudden resignation, or peak service shifts. Staffing agencies can deliver candidates quickly, sometimes within days. Great for: line cooks, dishwashers, servers, hosts, bussers, prep cooks. You Don’t Have HR Bandwidth If hiring isn’t something you want to own end-to- end, staffing companies can: Screen applicants Handle initial interviews Do background checks Manage payroll or temp payroll This saves time — especially valuable if your leadership team wears many hats. Seasonal / Temporary Needs Restaurants in seasonal markets (e.g., summer tourism in Long Island, Hamptons) benefit from flexible staffing. You can scale up for peak and scale down without long-term commitment. HIRING RESTAURANT STAFF THROUGH AGENCIES: What Owners Need to Know

❌ Common Downsides to Staffing Agencies 1. Higher Cost Agencies charge fees — often a percentage of the worker’s wage, or markup on how much you pay the employee. This can make labor more expensive than hiring directly. 2. Less Control Over Hiring Since the agency manages the hiring funnel: You may get workers with less alignment to your culture. Skill levels can vary. Agency workers sometimes rotate frequently.

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3. Possible Lower Retention Temporary staff might not stay long. If you need career employees who grow with your brand, direct hiring is generally better. When You Might Not Use a Staffing Company

Practical Tips for Restaurant Hiring If You Use Staffing Agencies 🔹 Set expectations with the agency on: experience level required uniform and grooming standards roles and responsibilities hours and scheduling 🔹 Ask for trial periods before commitment 🔹 Get clear pricing, markups, and replacement policies If You Hire Directly 🔹 Offer referral bonuses to current staff 🔹 Post openings on hospitality-specific sites 🔹 Conduct working interviews to test skills live 🔹 Sell your restaurant culture and growth opportunities Questions to Help You Decide (Quick) Do you need staff immediately? → Staffing agency: yes Is cost a major constraint? → Direct hiring: better Are you building a stable crew long-term? → Direct focus Is your business seasonal? → Agency + direct hybrid

You have a strong direct recruiting pipeline You want to build a long-term, loyal team You prefer full control over interviewing and selection Labor costs are already tight

Hybrid Strategy (Often Best) You don’t have to choose one or the other — many successful restaurants leverage both: ✅ Use staffing agencies for peak shifts, quick fill-ins, short-term needs AND ✅ Run direct hiring for core positions, with: social media recruiting local job boards (Indeed, Culinary Agents, Poached Jobs) referrals and employee incentives This keeps operations covered while building a committed team.

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Your Resource for a Trusted Hospitality Talent Pipeline

Mid- to Senior-Level Hospitality Talent Common Searches Performed Across Restaurants, Hotels, Resorts, Country Clubs & Multi-Unit Hospitality Venues REPRESENTATIVE CANDIDATE SEARCHES Executive & Enterprise Leadership

Country Club & Private Club Leadership Club Manager Assistant General Manager (Club) Director of Club Operations Director of Membership & Engagement Director of Golf Operations Director of Racquet Sports Director of Events & Member Services

Chief Operating Officer (COO) Chief Hospitality Officer Chief Experience Officer (CXO) President / Vice President of Operations Senior Vice President, Hospitality Operations Vice President, Food & Beverage Vice President, Rooms Division Vice President, Asset Management (Hospitality) Operations & General Management

Corporate, Regional & Shared Services Leadership Director of Human Resources (Hospitality) Regional HR Director Director of Talent & Culture Director of Training & Development Director of Facilities & Capital Projects Director of Safety & Risk Management Director of Procurement / Supply Chain Development, Growth & Brand Expansion Director of New Store Openings Director of Brand Standards Franchise Operations Director Director of Concept Development Integration & Transition Lead (Post-Acquisition) MAX MARION

General Manager Managing Director Area General Manager Regional Director of Operations Director of Operations Multi-Unit Operations Director Resort General Manager Hotel General Manager Club General Manager Food & Beverage Leadership Director of Food & Beverage Regional Director of Food & Beverage Executive Director of Restaurants Corporate Executive Chef Culinary Director Director of Dining Operations Beverage Director Banquet & Events Director

Direct Hire Recruitment Hospitality Management 📞 954.487.1007

Rooms, Guest Experience & Property Leadership Director of Rooms Director of Guest Experience Director of Front Office Operations Director of Housekeeping Director of Revenue Management Director of Sales & Marketing Director of Spa & Recreation (Resorts / Clubs)

MMarion@LloydStaffing.com

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Is There Significant Growth Within the Latino

Restaurant Community

The Latino community is a significant and growing force in Long Island’s foodservice and hospitality sector —both as part of the workforce and as entrepreneurs driving cultural, economic, and culinary trends. Demographic and Workforce Significance Hispanics and Latinos make up a notable share of the population in Long Island counties—around 17–22% in Suffolk and Nassau counties as of recent estimates— meaning they represent a substantial local consumer base and workforce pool. Nationally, restaurant and foodservice employment skews heavily toward Hispanic workers: about 27% of restaurant employees are Hispanic, reflecting how critical the Latino labor force is to the industry overall. Entrepreneurship and Business Ownership Latino-owned food and hospitality businesses are on the rise nationwide, with significant growth in Hispanic entrepreneurs opening restaurants, bodegas, and foodservice enterprises. These efforts also create jobs and new culinary experiences for diverse communities.

Orders In Seconds Regional organizations like the Long Island Latino Restaurants Association are forming to support Latino-owned food businesses with mentoring, marketing, and access to financial resources that help grow operations and strengthen local hospitality ecosystems. Long Island Latino Restaurants Broader advocacy groups such as the New York State Latino Restaurant Bar & Lounge Association work across the tri-state area, representing hundreds of minority-owned

foodservice establishments, including educational and legislative support.

Cultural and Community Impact Latino culture strongly influences Long Island’s dining scene, bringing diverse cuisines and culinary traditions that enrich the local hospitality landscape. From Caribbean, Mexican, Central and South American food concepts to community festivals and events, Latino contributions help make the region’s restaurant culture more vibrant and inclusive.

The Latino community is both a vital workforce backbone and a powerful

entrepreneurial and cultural force in Long Island’s hospitality and foodservice industry— shaping menus, staffing, and the overall dining experience.

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The Hotel Association of New York City is pleased to welcome Standard Textile , a trusted partner for luxury bedding, bath linens, and custom interior products. With more than 80 years in the industry, Standard Textile focuses on guest comfort, durability, and solutions that work in busy hotel environments. Through our partnership with Mascioni, one of Italy’s leading textile mills, we offer premium bedding and decorative fabrics that combine European design with commercial performance and reliable U.S. manufacturing. Our vertically integrated supply chain allows us to design, produce, and deliver consistently, helping New York hotels get the products they need without long wait times. Solutions for NYC Hotels

Mascioni luxury bedding and decorative textiles Italian styling made for hospitality use, view here. High-performance bedding and bath linens Comfortable, durable, and built to reduce replacement costs. Custom drapery, window treatments, and roller shades Including blackout, sheers, and the chain-free Newton Shade. Local support in Manhattan Fast sampling and hands-on help when hotels need it Your Local Contact Alexandra King Hospitality and Interiors Consultant, Manhattan Standard Textile aking@standardtextile.com | 404-797-0480

Looking forward to supporting HANYC members throughout New York City.

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Grease Isn’t Just Dirt—It’s a Fire Hazard

Solid national data show just how common fires in commercial kitchens are and how often grease and cooking equipment are involved. 📊 U.S. Restaurant Fire Statistics U.S. fire departments respond to an average of around 7,400–7,600 structure fires in eating and drinking establishments each year. Cooking equipment is the leading cause, responsible for roughly 60–61% of these restaurant fires. 🔥 Grease Buildup’s Role Within those fires tied to cooking equipment, failure to clean (which includes grease buildup on hoods, ducts, and appliances) is frequently cited as a key contributor. In one NFPA-derived analysis, about 22% of cooking-equipment– related fires resulted from failure to clean. Hood Cleaning Separate NFPA-linked data indicate that poorly cleaned hoods and ductwork account for around 21% of restaurant fires. 🍽 What This Means Taken together: A majority (about 6 in 10) of restaurant fires start with cooking equipment.

A substantial portion of those fires is directly tied to grease buildup or lack of proper cleaning and maintenance — a preventable risk factor. So yes — grease buildup isn’t just a cleanliness issue. It’s a major safety issue because it contributes materially to a large share of commercial kitchen fires. Regular, professional cleaning and maintenance of hoods, ducts, and cooking systems dramatically reduces this real risk to employees, guests, and property.

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They are quickly emerging as a meaningful and profitable segment of the hospitality industry, reflecting deeper changes in consumer behavior, wellness priorities, and restaurant operations. Dry restaurants—dining concepts that do not serve alcohol—are no longer a novelty. Why Dry Restaurants Are Gaining Momentum in 2026

At the core of the movement is a shift in how guests define a great dining experience.

From an operational standpoint, dry restaurants offer compelling advantages. Without alcohol service, operators avoid liquor license costs and delays, reduce insurance and liability exposure, simplify training, and eliminate issues related to over-consumption. This streamlined approach appeals to restaurateurs looking to control costs while maintaining high guest satisfaction. Dry restaurants also deliver a more inclusive environment. They naturally welcome business diners, families, pregnant guests, people in recovery, and wellness-focused consumers— without anyone feeling like an exception. While dry restaurants are not replacing traditional dining models, their growth signals a broader shift in hospitality. The future is increasingly defined by experience, connection, and intention, proving that great hospitality doesn’t require alcohol to leave a lasting impression. Equally important is the evolution of zero-proof beverages. What was once limited to soda or juice has expanded into a sophisticated category of non- alcoholic spirits, dealcoholized wines, botanical tonics, and chef-crafted mocktails. These beverages offer complexity, balance, and presentation on par with traditional cocktails, allowing dry restaurants to build premium beverage programs with strong margins and clear culinary intent.

Today’s diners are increasingly health-conscious and intentional, placing greater value on mental clarity, quality sleep, and overall well-being. For many guests, particularly Gen Z and younger millennials, alcohol is no longer central to socializing, celebration, or status.

The decision not to drink has become normalized, socially accepted, and in many circles, aspirational.

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Patrizia's is a popular family-style Italian restaurant chain founded in 1991 by brothers Giacomo and Gennaro Alaio, who brought authentic Neapolitan recipes from their family's culinary background in Naples, Italy, to the Bronx, New York. Known for traditional dishes, large family portions, and a vibrant atmosphere, Patrizia's has grown from its humble Bronx beginnings to include locations across the Tri- State area, Florida, and Aruba, honoring their father's legacy through fresh, homemade Italian cuisine. Origins & Inspiration Neapolitan Roots: Brothers Giacomo and Gennaro Alaio were born in Naples, Italy, and grew up in a family of restaurateurs, learning the art of pizza and Italian cooking from their father and working summers in their cousin's pizzeria in Naples. American Dream: They immigrated to Brooklyn, NY, and opened the first Patrizia's in the Bronx in 1991, aiming to bring true Neapolitan flavors to America. Growth & Philosophy Family-Style Dining: Patrizia's emphasizes traditional, family-style dining, serving large portions of homemade pastas, wood-fired pizzas, fresh seafood, and other Italian classics. Authenticity & Freshness: The core philosophy revolves around simple, fresh ingredients and family recipes, some reportedly dating back 150 years. The Story Behind Patrizia’s: From Naples to New York

Expansion: Driven by their passion, the Alaio brothers expanded Patrizia's, establishing numerous locations in the New York Tri-State area, Florida, and even Aruba. Patrizia's Today Cultural Hub: Beyond just food, Patrizia's serves as a community gathering spot, celebrating Italian heritage with large, family-oriented meals and events, notes italianenclaves.org. Family Legacy: The restaurants remain a tribute to their father, who taught them the value of hard work, perseverance, and bringing people together through food.

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