September 2026 Edition

SEPTEMBER 2026

DOLLY PARTON

Songwriter, Actress, Performer and Queen of Southern Hospitality How a Young Chef Found His Voice in the Kitchen ON “TONY”

“ Hospitality people take care of others. It’s time we take care of our own. ”

Chef Vincent is leading a national initiative to remove the stigma around mental health in Chef VINCENT TROPEPE EXECUTIVE DIRECTOR HOSPITALITY MENTAL WELLNESS INITIATIVE USA

RISING STAR PROMOTED!

FUTURE INNOVATION Smart solutions driving the future of hospitality

SPECIAL FOCUS MENTAL HEALTH IN HOSPITALITY

& LATINO RESTAURANT ASSOCIATION

hospitality—and build a healthier industry for all.

TRADE NEWS FROM AROUND THE COUNTRY

UPCOMING FOODSERVICE EVENTS

THE HOSPITALITY EDGE SUPPLIER DIRECTORY

PUBLISHER & FOUNDER EDDIE DANIELS

PRINCIPAL & EDITOR-IN-CHIEF ANDREW GREENE, MBA, CCC

EDITORIAL ADVISORY BOARD JONATHAN DEUTSCH, PhD, CHE, CRC MICHAEL MARZANO, MS

KEY ACCOUNT EXECUTIVE CAROL TERRACCIANO CONTRIBUTING WRITERS SARA PEREZ WEBBER VINCENT TROPEPE

CHAD DANIELS CORY CASILIO JOHN PARIS

SOCIAL & GRAPHIC DESIGNER ANABEL MARTINEZ

PROOF READERS FRANCES FALCO RAKEL WILLIAMS

INFO@ACFCONSULTINGCOOP.COM

COORDINATOR KIM JUNE

OPEN POSITIONS EDITOR BRAND MANAGER EDITORIAL ADVISORY BOARD

JUNIOR EDITORS FIELD REPORTERS JUNIOR REPORTER

245 NEWTOWN ROAD PLAINVIEW, N.Y. 11803

(833) 500-6397 (NEWS)

info@hospitalitynewsny.com www.hospitalitynewsny.com

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INSIDE THIS EDITION

PUBLISHER’S LETTER 05 LATINO RESTAURANT ASSOCIATION 08 FROM KITCHEN TO OWNERSHIP 10 How Latino Entrepreneurs Are Reshaping Foodservice FOUNDER’S STORY 13 Yelli, a Training Tool Restaurants Actually Need INTRODUCING EDITORIAL ADVISORY BOARD AND... Jon Recommends 04

CHEF VINCENT TROPEPE 32 Dolly’s impact on Hospitality and reviews TONY THE HOSPITALITY EDGE EVENT SCHEDULE & SUPPLIER LISTINGS 39 BEHIND EVERY COOK IS A HUMAN BEING 31 Why Mental Health Can No Longer Be Ignore RESTAURANT EVENTS EXPANDS TO CLT NC 29 EVENT PHOTOS AND COLLABORATIONS BREWING 22 More coverage in October OSHA FROM A FORMER USDA INSPECTOR 66 THE MOST IMPORTANT THING! 69 GASTRONOMICALLY YOURS BY AG 59 FAMILY MEAL: OP-ED 61 Your place to be published #A RECIPE FOR CAREER SUCCESS 51

P.4

P.8

HUDSON VALLEY 14 Food & Wine Festival

THE BEST THING WE ATE 17 from pandemic side hustle to foodservice solution THE TRUE MEANING OF HOSPITALITY 18 IN FLORIDA OCT 25-27 CHEFS TAKE CENTER STAGEI Sunshine Plate Competition 16 AGORA SUSTAINABILITY The United Nations climate week 9/20-27 20

SCAN TO WATCH THE VIDEO

RISING STAR

Introducing the Editorial Advisory Board Chair

As a new era of Hospitality News kicks off this month, I am honored to be asked by Andrew Greene and Ed Daniels to chair the Editorial Board, which we are in the process of assembling now. This board of industry experts will work with the editors to establish the editorial calendar of the magazine, keep content current based on what is happening in industry, and regularly contribute their own thoughts. The Hospitality News features and columnists that you know and love aren’t going anywhere. Jonathan Deutsch, Ph.D., CRC, CHE

I am a chef and professor of Culinary Arts and Science at Drexel University in Philadelphia. Prior to that I started and ran the culinary program at Kingsborough Community College in Brooklyn and the food studies concentration at the Graduate Center of the City University of New York with my friend and colleague Barbara Katz Rothman. Outside of my day job, my long- time “jobby” has been freelance food writing, which I find keeps me current and talking with folks I might not otherwise. Some of the publications I contribute to include Foodservice Director, Restaurant Business, the National Culinary Review, The Guardian, and The Infatuation.

Chef Jonathan after his presentation at ACF Nattional convention New Orleans 2018. Photo Andrew Greene

At Drexel I oversee the Drexel Food Lab, a food product development and culinary innovation lab focused on improving the health of people, planet, and economies. In that capacity, I am often asked for advice regarding what is coming up next in the industry and what industry leaders should be paying attention to. That topic is the inspiration for my Hospitality News column “Jon recommends,” which recommends great products, restaurants, books, and just about anything else to keep hospitality professionals a step ahead—of the competition, their guests, and their teams—in order to better the industry for all of us. Upcoming columns include Vegas, wine splits, and influencers, to name a few topics of interest.

I look forward to working with you on this exciting new chapter for the News.

Be on the lookout for “Jon recommends”

www.HospitalityNewsNY.com

Hospitality News / Call (833) 500-6397 (NEWS) / Page 04

Letter from the Publisher

Dear Readers,

As we welcome our September edition of Hospitality News, I want to thank our subscribers for the continued support as we grow alongside one of the most vibrant industries in America. This month, I'm especially pleased to announce the addition of Andrew Greene to the Hospitality News team. Andrew is a respected hospitality and foodservice industry veteran whose experience, relationships, and passion for the business will help strengthen our editorial mission. Andrew will play an important role in bringing new contributing writers, fresh perspectives, and compelling stories that educate, inform, and inspire foodservice and hospitality professionals. His network throughout the industry will allow us to introduce readers to innovative companies, successful operators, emerging trends, and the people who are helping shape the future of hospitality and foodservice. At Hospitality News, our goal has always been to be more than a publication. We strive to be a trusted resource that connects our industry, celebrates success, shares knowledge, and encourages growth. The addition of Andrew is another important step in that journey, and I know you'll enjoy the valuable insights he and our growing team will bring in the months ahead. Thank you for being part of the Hospitality News family. We look forward to continuing to serve you with the stories that matter most. Warm regards,

Hospitality News / National Edition / Sept 2026 / Page 05

Contact Jarrod (617) 549-9823 | JGennetti@curatefoodservice.com CALL, EMAIL, OR TEXT

Hospitality News / National Edition / Sept 2026 / Page 06

SPECIAL FOCUS

LATINO RESTAURANT ASSOCIATION

Why Latino Restaurateurs Are Making a Powerful Impact on Foodservice By Eddie Daniels | EddieD@HospitalityNewsNY.com

Over the past two decades, Latino entrepreneurs have become one of the fastest-growing forces in the American restaurant industry. Their success isn't about one factor—it is the result of experience, determination, community support and an entrepreneurial mindset. Many Latino restaurant owners begin their careers working in every part of the business. They learn food preparation, customer service, purchasing, scheduling and operations before opening their own establishments. That practical experience often provides a strong foundation for ownership. Family involvement is another important advantage. Many restaurants are family- operated, with relatives contributing to daily operations, management and long-term growth. This can create continuity, shared commitment and a long-term perspective.

The growing popularity of Latin American cuisines has also played a role. Mexican, Puerto Rican, Dominican, Colombian, Peruvian, Brazilian, Salvadoran, Venezuelan and many other culinary traditions have become increasingly popular with customers from every background. At the same time, Latino entrepreneurs are succeeding far beyond traditional ethnic concepts, operating steakhouses, bakeries, cafés, seafood restaurants, hotels and catering companies.

4 Regional Editions by end of year! Long Island, Northeast, West and Southeast!

Hospitality News / National Edition / Sept 2026 / Page 08

continued from previous page Perhaps the greatest strength is an

entrepreneurial culture. Many owners are willing to work long hours, reinvest profits, expand carefully and seize opportunities when they arise. That determination has helped many businesses grow from a single location into multiple restaurants and related enterprises. Another reason for the momentum is the

development of a stronger business ecosystem. As more Latino-owned

ACF Online Learning Center

restaurants succeed, they create demand for Latino-owned distributors, bakeries, food manufacturers, equipment suppliers, marketing companies and professional services. Success in one area helps fuel growth in another. The result is more than thriving restaurants— it is the creation of jobs, community investment and new opportunities for future entrepreneurs. For Hospitality News, the story is not about comparing one community against another. It is about recognizing a vibrant and growing segment of the hospitality industry whose innovation, resilience and entrepreneurial spirit are helping shape the future of foodservice. Success leaves clues. By understanding what has helped many Latino restaurateurs grow, the entire hospitality industry can learn valuable lessons about leadership, community, customer relationships and long-term business success.

The American Culinary Federation is excited to announce the launch of ACF’s Online Learning Center with additional opportunities to enhance your skills, advance your career and maintain your ACF certification. Take online classes, quizzes and practice written certification exams all in one place. Watch recorded sessions from ACF events if you were unable to attend. ACF members, your continuing education hours will be automatically uploaded to your profile. For more information about this and other services and benefits of the ACF, go to their website at www.acfchefs.org HOSPITALITY NEWS will carry news releases on companies and or individuals that”s relevant info@hospitalitynewsny.com

Check out our Hospitality Edge list of events and supplier partners starting on page 397!

Hospitality News / National Edition / Sept 2026 / Page 09

From the Kitchen to Ownership: How Latino Entrepreneurs Are Reshaping Foodservice Across the United States, By Eddie Daniels, eddied@hospitalitynewsny.com

Latino entrepreneurs are playing an increasingly important role in restaurants, catering, bakeries, food manufacturing and the broader hospitality industry. Their success is not simply about the popularity of Latino cuisine—it is also a story of entrepreneurship, experience, family, opportunity and an expanding business ecosystem. One important factor is that many successful restaurant owners learned the industry from the ground up. They began their careers working as cooks, servers, dishwashers, bakers, managers and other foodservice professionals. That hands- on experience can provide invaluable knowledge about customers, labor, purchasing, food costs and restaurant operations. As these individuals move into management and ownership, another advantage often emerges: strong community and professional networks. Family members, employees, suppliers and fellow business owners can become important resources. A successful restaurant can lead to a second location, a catering operation, a bakery or even an entirely new restaurant concept. Consumer demand has also created opportunities. Mexican, Dominican, Puerto Rican, Colombian, Peruvian, Brazilian, Salvadoran, Venezuelan and other Latin American cuisines have become increasingly familiar to American diners. At the same time, Latino entrepreneurs are succeeding across virtually every segment of foodservice—not only restaurants identified by their cultural heritage.

Perhaps the bigger story is what happens around these restaurants. As Latino-owned and managed establishments grow, they create opportunities for produce companies, meat and seafood suppliers, bakeries, beverage distributors, equipment companies, cleaning services, technology providers, staffing firms and other businesses. The growth of one restaurant can help support an entire network of vendors and professionals. This creates a powerful cycle: Employee → Manager → Owner → Multiple Locations → Jobs → Suppliers → New Entrepreneurs For Hospitality News, this is an important story to follow. The Latino foodservice community is not simply participating in the hospitality industry—it is increasingly helping shape its future. Through our dedicated Latino hospitality coverage, Hospitality News looks forward to telling the stories of the entrepreneurs, chefs, managers, vendors and industry leaders behind that growth—and giving this important segment of the foodservice and hospitality community a stronger voice. Hospitality New will keep an eye on the Latino Community exciting growth and report it to our readers

Hospitality News / National Edition / Sept 2026 / Page 10

We take pride in the authenticity of our ingredients. From perfectly ripe, hand-scooped avocados to our bold and flavorful pepper pastes, every foodservice product we offer is thoughtfully crafted to save you time and labor. All without sacrificing the integrity of your menu.

Help us give a warm welcome to the newest member of the MegaMex Foods team, Chef Brian Barney. With a vast foodservice background and a deep love for Mexican cuisine, Chef Brian brings experience and MegaMex enthusiasm to the kitchen.

Hospitality News / National Edition / Sept 2026 / Page 11

Hospitality News / National Edition / Sept 2026 / Page 12

Founder’s Story From Waitress to Founder: How Danielle Casilio Built Yelli, a Training Tool Restaurants Actually Need By Cory Casilio, Co-Founder | Cory@YelliApp.com

What happens when a working waitress gets tired of watching good employees fail because nobody gave them a clear way to learn the job? For Danielle Casilio, the answer was to build the tool herself. Danielle started waitressing at 15 and spent a decade moving through restaurants — a rural Pennsylvania diner, a Texas biergarten, a rooftop spot with Hollywood Hills views. Everywhere she landed, her knack for organization meant she got handed the training program. She did it with binders, sticky notes, and group texts — and it never quite worked. In 2019, she set out to fix it. That idea became Yelli, a training and communication app built for restaurants. Instead of managers juggling binders and scattered group chats, Yelli gives them one place to build training plans, assign them to new hires automatically, and push real-time updates the moment something changes — a menu item, a procedure, a policy. Danielle's goal was simple: simplify how restaurants train and communicate, and both the staff and guest experience improve. That idea came from the floor, not a boardroom, and it's still the standard the product is held to. Yelli is now used by restaurant groups nationwide to cut training time, reduce turnover-related retraining, and keep menu knowledge consistent — without a single printed binder. Danielle's story is a reminder that the best tools come from people who did the job long before they built the software for it.

Danielle Casilio, CEO Founder | danielle@yelliapp.com

Hospitality News / National Edition / Sept 2026 / Page 13

H udson Valley Wine & Food Festival Phone: +1 845-658-7510 Email: info@hudsonvalleywinefest.com Website: HudsonValleyWineFest.com

Rhinebeck, NY – Calling all party planners, birthday squads, bachelorettes, and besties—it’s time to make it a weekend to remember! The Hudson Valley Wine & Food Festival is back for its 25th year on September 12th & 13th, 2026 at the Dutchess County Fairgrounds in Rhinebeck, NY, and it’s the ultimate destination for wine lovers, foodies, and fun-seekers alike. Tickets available ahead of time or prices go up at the gate. Designated Driver Tickets also available at a discounted rate - which is great! The Hudson Valley Wine & Food Festival Returns for it’s 25th year September 12th & 13th for a Weekend of Wine, Food & Fun! Now in its 25th year, the Hudson Valley Wine & Food Festival has grown into one of the Northeast’s top food and beverage events. From wine tastings to culinary showcases, the festival is a celebration of New York’s best—and the perfect excuse to gather your favorite people for a weekend of wine, food, and memories. About the Hudson Valley Wine & Food Festival:

🍇 Wine Talk with the Hudson Valley Wine Goddess – Join local wine expert Debbie Gioquindo for a fun and approachable tasting session perfect for wine newbies and seasoned sippers alike.

Hospitality News / Call (833) 500-6397 (NEWS) / Page 14

🎤 🚚 Live Music & Entertainment – Bring your dancing shoes—live bands, games, and great vibes await all weekend long. Food Trucks – Feast on flavorful bites from an incredible lineup of food trucks Craft Beer Tent – Not into wine? No problem! Cool down with brews from some of New York’s best breweries with 24 beers on tap. What to Expect at the 2026 Hudson Valley Wine & Food Festival: 🍷

Catch Live Chef Demos from Culinary Stars!

● Chef Vincent Tropepe – Brooklyn-based chef, author, and small business advocate. ● Chef Ric Orlando – Ric Orlando is one of Hudson Valley’s OG chefs, often called the godfather of Farm to Table. ● Chef Greg DeMichiel - Chef Greg DeMichiel has spent more than 30 years building a career across restaurant kitchens, hospitality groups, private events, culinary education and television. ● Chef Franz Brendle - chef and owner of Fränzel, a modern German restaurant in downtown Goshen, New York. Rooted in his Baden heritage.

Hospitality News will be covering industry events and tradeshows so you get the insights to make better decisions. The California Restaurant Show will be recapped in the October national edition of Hospitality News and in our new WEST regional edition! For more information about the RESTAURANTEVENTS COMPANY that hosts this and other shows read page 29 and check their website: www.therestaurantevents.com

Follow along with Hospitality News as we explore an educational institution in the hospitality and foodservice world in each edition. Read a bit about how the CIA was founded in this edition on page 52!

Hospitality News / National Edition / Sept 2026 / Page 15

Hospitality News is planning to be there and excited to host you near the competition area. New for 2026 is the Sunshine Plate Competition Stage, presented in partnership with the American Culinary Federation Central Florida Chapter. It will serve as the arena for the 2026 ACF Culinary Arts Competition. This isn't simply a cooking demonstration. Organizers are building a dedicated competition arena with four fully equipped cooking stations and stadium-style seating, allowing attendees to watch chefs work head-to-head at close range. Chefs take Center Stage at Florida Restaurant Show!

The three-day schedule currently includes: Sunday, Oct. 25: Student and professional Pastry Sculpture competitions plus a professional Pork Challenge Monday, Oct. 26: Professional Seafood Challenge Tuesday, Oct. 27: Professional Beef Challenge Competitors do not have to be ACF members and there is no entry fee, although available competition spots are limited. The judging panel listed by the Central Florida ACF chapter includes Reimund Pitz, CEC, CCE, AAC, HOF as lead judge, along with Walter Zuromski, CEC, CCE and Tim Recher, CEC, AAC. Unox as the headlining sponsor and Bar Harbor Seafood as a product sponsor, and the organizers are actively offering additional Sunshine Plate sponsorship opportunities. Hospitality News will be there to cover all the action!

Hospitality News / National Edition / Sept 2026 / Page 16

From Pandemic Pivot to Foodbuy: Cali Dumpling Takes a Major Step Forward By Eddie Daniels, eddied@hospitalitynewsny.com

What began as a response to one of the restaurant industry's most difficult periods has developed into a significant foodservice growth story. Cali Dumpling was founded in Southern California by Candace and Allan Tea during the COVID-19 pandemic, initially as a way to generate work for restaurant employees affected by shutdowns. The concept evolved from local dumpling delivery into a manufacturer serving restaurants, retailers, schools, hotels and other foodservice customers. (Cali Dumpling) Now Cali Dumpling has reached another important milestone: selection for Foodbuy's 2026 Supplier Accelerator Program. Foodbuy specifically included Cali Dumpling among the emerging suppliers participating in this year's program, which is designed to help innovative suppliers develop relationships and opportunities within the organization's enormous foodservice purchasing network. (Foodbuy)

The company's growth also reflects the preparation necessary to compete for large institutional accounts. Cali Dumpling operates a 13,000-square-foot SQF- and USDA-certified production facility in South El Monte, California, designed for high- volume foodservice production and expansion. (Cali Dumpling) For Cali Dumpling, the Foodbuy relationship represents more than another sales channel. It provides exposure to potential customers across hospitality, restaurants, healthcare, education and other foodservice segments. (Foodbuy) It's a remarkable progression: from keeping restaurant employees working during a crisis to positioning a Southern California dumpling company for national foodservice growth. At the California Restaurant Show, it was noted that the Cali Dumpling exhibit had the longest lines, as it was an awesome tasting experience. Hospitality News looks forward to highlighting small emerging accellerator brands to grow their away from home sales!

Hospitality News / National Edition / Sept 2026 / Page 17

The True Meaning of Hospitality:

More Than Serving a Meal

By Eddie Daniels, eddied@hospitalitynewsny.com

Hospitality and foodservice are often spoken about as if they are the same thing. They aren't. Foodservice is what you provide; hospitality is how you make someone feel while providing it. A restaurant can serve an outstanding meal and still fail at hospitality. Great hospitality begins before the first plate reaches the table. It is the genuine welcome at the door, recognizing a returning guest, accommodating a special request, noticing when someone needs assistance and empowering employees to solve problems rather than simply saying, “That's our policy.” Technology, automation and artificial intelligence are transforming foodservice, but they also make the human side of hospitality increasingly valuable. A kiosk can take an order and a robot can deliver food, but neither replaces the feeling created by an employee who genuinely cares about a guest's experience. Hospitality also extends behind the kitchen doors. Employees who feel respected and appreciated are far more likely to extend that same attitude to customers.

Over the past 50 years, hospitality has evolved from traditional personal service to a technology-driven industry, yet its foundation remains unchanged: making guests feel welcomed, valued, comfortable, and genuinely cared for. genuine hospitality is much harder to reproduce. And that may remain the restaurant industry's greatest competitive advantage. Ultimately, restaurants aren't simply selling food. They're selling an experience built around food. Menus can be copied. Recipes can be duplicated. Technology can be purchased by competitors. But a culture of

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OUR COMMITMENT IS to bring you meaningful stories, practical business insights, profiles of industry leaders, coverage of events, products, and people shaping the future of foodservice and hospitality.

OUR MISSION IS to inform, inspire, educate, and connect the people who make this incredible industry thrive!

Hospitality News / National Edition / Sept 2026 / Page 18

Together, we are building healthier communities and stronger foodservice programs across the nation. TO THE SPEAKERS & EXHIBITORS ~10,000 circulation and growing fast! 100,000 reach by end of year: Northeast, Long Island, West (Launch October), and Southeast (Launch November). NATIONAL AND REGIONAL INDUSTRY TRADE PUBLICATION

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toinform, inspire,educate, and connect the people who make this incredible industry thrive!

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EVENT PRESS MEDIA PARTNER

A Spotlight in an Upcoming Edition of Hospitality News Showcasing your company, products, and contributions to the success of this outstanding event. Featuring highlights, interviews, and key moments from the California Restaurant Show 2026. A Complimentary Show Video

• FEATURED FORMAT ½ PAGE $600 NATIONAL | $500 REGIONAL /Monthly • ¼ Page $350 National | $300 Regional • Double Page Center Fold | $2,000 • Full Page $1,000 National | $600 Regional / Month • Inside Front / Back Cover — ½ Page $1,000 National | $600 Regional • Back Cover $2,000 National | $1,000 Regional / Month

REACH OUT TODAY! andrew@hospitalitynewsny.com Phone: 516-967-4090

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Hospitality News / National Edition / Sept 2026 / Page 19

Collaboration for a Better Tomorrow How Agora Is Helping the Future of Foodservice Sustainability | by Andrew Greene

As sustainability becomes a driving force in foodservice and hospitality, the industry increasingly recognizes that real progress requires collaboration across the precompetitive landscape with businesses, NGOs and thought leaders. One organization advancing that effort was introduced to the author, Andrew Greene, through a friend—the founder and CEO of Ozzi Reuse—which led to meeting James Green of Agora Sustainability. Agora’s network brings together industry professionals to share ideas, develop solutions and promote more sustainable business practices. Inspired by the ancient Greek “agora,” a gathering place for exchanging ideas, Agora Sustainability serves as a modern forum for leaders committed to environmental and operational improvement. Rather than representing a single company, Agora connects operators, manufacturers, distributors, consultants and sustainability professionals to address the industry’s most pressing challenges. The organization focuses on issues affecting nearly every segment of hospitality, including food waste reduction, responsible sourcing, energy efficiency, water conservation, packaging innovation, supply chain collaboration and the circular economy. These are not only environmental concerns —they are business and local government opportunities that reduce costs while meeting rising stakeholder expectations. Agora’s membership spans healthcare foodservice, higher education, K‑12, corporate dining, travel, hospitality, manufacturing and distribution. By uniting professionals across sectors, the organization encourages the exchange of best practices that strengthen both the industry and the broader community.

PREVIEW OF OCTOBER EDITIONS - NATIONAL recap AHF Atlanta, GA and preview FLORIDA Restaurant Show. We are adding a robust career opportunity & placement section! If you’re hiring or looking for a new opportunity make sure you check out opportunities across the United States. - WEST will share stories and interviews from the California Restaurant Show. - NORTHEAST will recap Hudson Valley Food & Wine Festival and NYC Climate week and more!

Interested to Learn More about Agora Sustainability? Contact James M. Green Founder JGSpartan@aol.com

Hospitality News / National Edition / Sept 2026 / Page 20

Sustainability Is No Longer Optional: Why Foodservice’s Future Depends on It

Official UNDP Shop | Authentic SDG merchandise

By Andrew Greene | Andrew@HospitalityNewsNY.com

Sustainability has moved from being an industry trend to becoming an important part of how successful foodservice operations do business. Restaurants, hotels, healthcare facilities, schools and other foodservice organizations are recognizing that responsible practices can benefit both the environment and the bottom line. And physical waste capacity. Foodservice consumes significant amounts of energy, water, food, packaging and other resources. Reducing waste, purchasing responsibly, installing energy-efficient equipment and conserving water can lower an operation’s environmental impact while significantly reducing operating costs. Food waste is particularly important. Better forecasting, portion control, inventory management, donation programs of surplus food and composting as a last resort can help operators reduce the amount of food sent to landfills while getting greater value from what they purchase. Customers have a role to play here and are also paying attention. Increasingly, guests want to know where their food comes from, how businesses treat employees and whether companies are making responsible environmental choices. Sustainability can therefore become part of a hospitality brand’s identity and reputation.

For all leaders regardless of your profession, sustainability isn't simply about protecting tomorrow it is about operating smarter today. initiatives and a colleague and dear friend Monalisa gave me. The pin is pictured above, wearing it with my mother on my jacket, it is a special gift I wear with a sense of duty and pride and we will be featuring more about the UN development goals in future editions! The connection between sustainability and kitchens of all sizes in foodservice ultimately comes down to responsibility and smart business. Operators don't have to change everything overnight. Progress can begin with practical steps that save resources, reduce waste and strengthen communities. The United Nationals has developed Development Goals that highlight key

Hospitality News / National Edition / Sept 2026 / Page 21

Read & listen to exclusives in October!

Andrew with Amy Wachal, Marketing Manager, Culligan Quench

Randy Sharpe, CEO of Wahlburgers

EVENT PRESS MEDIA PARTNER

Carl Fiadini, President of Walk-In Talk Media

Hospitality News / National Edition / Sept 2026 / Page 22

Champion Expands to Miami, Strengthening Its Hospitality Footprint Champion, a public relations and digital media agency with a strong presence in the restaurant and franchise industries, has expanded its national footprint with a new office in downtown Miami. The South Florida location joins the agency’s established operations in Dallas and Los Angeles and will be led by Principal Eric Spiritas. (O'Dwyer's PR News) The move puts Champion in the center of one of the nation’s most active restaurant, hospitality and business markets. Miami’s international reach and continued growth among restaurant, franchise and retail brands make the region a natural fit for the agency’s expansion strategy. (AdChat DFW) Champion reports having supported more than 2,300 restaurant openings since 2012, demonstrating the agency’s significant connection to the foodservice industry. (Champion Mgt) For Hospitality News readers, Champion’s Miami expansion is another indication of the growing importance of South Florida as a marketplace for hospitality brands, vendors, operators and the companies that help tell their stories. Champion official website below

Hospitality News covers trade shows and interviews many of the exhibitors

Best PR and Digital Marketing Agency Champion Management Dallas , Texas We believe every brand has a compelling story to share, No other agency packs a more powerful and comprehensive punch through both traditional and digital media.

Hospitality News / National Edition / Sept 2026 / Page 23

Collaboration Brewing

. California Restaurant Show catering panel participants, from left: Sara Perez Webber, CFE News; Joann Roth-Oseary, Someone’s in the Kitchen, Tarzana, California; John Crisafulli, BTS Hospitality, San Diego; and Charlie Schaffer, Schaffer, Los Angeles.

Sara with CFE News Publisher Jay Webber top by to see Andrew at Hospitality News

CHECKOUT CFE’S EXCLUSIVE PRE CALIFORNIA RESTAURANT SHOW INTERVIEW WITH TYLER

The North American edition of the Sustainable Foods Summit will be hosted in San Francisco on 20-21st January 2027. Other editions in this international series will take place in Europe (18-19 June 2026, Amsterdam), Latin America (25-26 Nov, 2026, São Paulo), and the Asia- Pacific (3-4 March 2027, Singapore). Organized by Ecovia Intelligence, the Sustainable Foods Summit is a climate-neutral event. Each edition brings together some of the leading organizations involved in sustainability and eco-labels in the food industry. For more details contact: Info@sustainablefoodssummit.com

Hospitality News / National Edition / Sept 2026 / Page 24

WITH TYLER BACK STAGE

YOUR MEDIA PARTNER

Hospitality News / National Edition / Sept 2026 / Page 25

EVENT PRESS MEDIA PARTNER

interviews and exclusives in October!

Hospitality News / National Edition / Sept 2026 / Page 26

STAY TUNED! OCTOBER RECAP

Hospitality News / National Edition / Sept 2026 / Page 27

INTERVIEWS AND MORE CONTENT IN OCTOBER

Hospitality News / National Edition / Sept 2026 / Page 28

RESTAURANT EVENTS EXPANDS TO: CLT NC A New Foodservice Show for the Southeast

By Andrew Greene

A show by any other name is just a show but a Restaurant Events managed event is an entirely great experience! Hospitality News has been spending increasingly more time with the event management and is excited for this expansion. The Southeast continues to emerge as one of the country's most important regions for restaurant and hospitality growth, and Restaurant Events, LLC is positioning itself to capitalize on that momentum. Restaurant Events describes itself as a producer of food-and-beverage trade shows and conferences serving full-service restaurants, quick-service concepts, pizzerias and commercial and institutional foodservice. Its current portfolio includes the New York Restaurant Show, California Restaurant Show, Florida Restaurant Show, Pizza Tomorrow Summit and the newly announced Carolinas Restaurant Show to be held in Charlotte next June according to The Restaurant Events management. That regional strategy is significant. Rather than relying exclusively on one massive national gathering, Restaurant Events is developing shows that bring people, brands and service providers closer to operators in individual markets.

CHARLOTTE is a natural market for that strategy with easy flights and centrally located for a scenic drive from anywhere within the region. The Appalachians of Tennessee, South Carolina, Georgia, and the surrounding Southeast have become increasingly important territories for restaurant groups, hotels, and as the expanding population moves into this area the businesses following the opportunity to provide a service to their clientele will continue to follow suit. Restaurant Events shows are designed around more than an exhibit floor. Restaurant Events says attendees can discover new products and trends while participating in educational seminars, panel discussions and workshops addressing strategies for growing foodservice businesses. Why Regional Shows Matter? This reflects a larger change taking place in the trade- show business.

With the recent success at the California Restaurant Show, (Hospitality News will be

reporting more in our October editions) but one hit was Celebrity Chef Tyler Florence who said “Restaurants that thrive in today’s market know exactly who they serve, and what problem they solve.” Hospitality News / National Edition / Sept 2026 / Page 29

Restaurant operators, buyers and chefs increasingly need concrete options, want more local connections to offer their guests and attending events that are easier to attend, more affordable and directly connected to their regional markets just make sense. For exhibitors, regional shows can provide access to buyers and leadership decision makers to make meaningful deals that they can realistically close after the show ends. That combination could makes Charlotte particularly attractive. It offers access not only to NC but to operators and suppliers throughout the Southeast. Restaurant Events' continued expansion demonstrates an important industry macro trend: relationships matter and local is not going away. Foodservice trade shows are becoming increasingly regional, targeted and relationship-driven.

And for an industry built around personal relationships, putting buyers and sellers together closer to where they actually conduct business could prove to be a very successful and profitable formula.

By Andrew Greene

Editor’s Note: Hospitality News is a proud affiliated media press partner of Restaurant Events. We do not receive monetary advertising or financial compensation from Restaurant Events; however, they provide press credentials and collaborative access. Our expanding partnership is designed to deepen industry collaboration, enhance solutions, and support our ongoing commitment to delivering meaningful value to our audience and the sectors we serve.

Next Up October 25-27, 2026

September 12-14, 2027

March 7-9, 2027

June 16-17, 2027

Hospitality News / National Edition / Sept 2026 / Page 30

Behind Every Cook Is a Human Being: Why Mental Health Can No Longer Be Ignored

SPECIAL FOCUS MENTAL HEALTH IN HOSPITALITY

By Eddie Daniels, eddied@hospitalitynewsny.com

There are several well-documented examples of chefs and hospitality professionals whose lives improved because they sought mental health support, therapy, peer networks, or organizations dedicated to hospitality wellbeing. While privacy means many organizations don't publish detailed case histories, these stories show how seeking help can change careers—and save lives.

From Burnout to Breakthrough: How Mental Health Support Is Changing the Lives of Chefs

The restaurant industry has long been known for its demanding pace, long hours and relentless pressure. Behind many successful kitchens, however, are chefs who have quietly battled anxiety, depression, burnout and addiction. Fortunately, a growing number are proving that asking for help is not a sign of weakness—it's often the first step toward a healthier career. One of the leading organizations driving this change is The Burnt Chef Project, founded by hospitality professional Kris Hall. What began as a grassroots awareness campaign has grown into a global organization providing free mental health support, therapy assistance, education and workplace training for hospitality professionals. Today, the organization reports providing free mental health support and therapy to thousands of hospitality workers, with educational programs reaching more than 184 countries. (Burnt Chef Project)

Chef Will Allen, owner of the California restaurant Fowl + Fare has spoken publicly about reaching a mental health crisis after trying to run every aspect of his business alone. Following therapy and treatment, he began setting healthier boundaries, rebuilding his personal life and continuing to grow his restaurant with a renewed perspective. (San Francisco Chronicle). Chicago chef Jason Vincent, recognized by Food & Wine, also shared his struggles with anxiety and depression. After stepping away from the industry to focus on his mental and physical health, he returned with a commitment to building a healthier workplace culture for his employees—earning recognition as one of the industry's great places to work. (Food & Wine)

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Cover Story

Chef Vincent Tropepe is an award‑winning chef, cookbook author, speaker, restaurant consultant and mental health advocate with a distinguished career in the hospitality industry. Born in Bensonhurst, Brooklyn, he discovered his passion for cooking early, inspired by his mother, grandmothers and cousin Phyllis. Before formal training, he gained foundational experience working in local restaurants. A graduate of the Art Institute of New York and the New York Restaurant School, Vincent earned top honors before beginning his professional journey alongside Alain Ducasse at the Essex House. He went on to cook in iconic kitchens including The Rainbow Room, SD26, The 21 Club and Mr. K’s, and has cooked for numerous celebrities and four U.S. Presidents, including 14 flights aboard Air Force One. His bestselling works include In My Whites, SLAUGHTERED, ROOTS, The Other Five Senses and The Guilty Pleasure Cookbook. His newest book, The Falsified Feast, will be published worldwide in 9/8 2026. His current focus is the Hospitality Mental Wellness Initiative USA, addressing addiction, depression and suicide within the hospitality community. A remarkably talented person that has written legislation, a school anti stigma program.. and the following 6 pages!

This book can be bought on

Chef Vincent Tropepe

Published Works In My Whites: A Matter of Culinary Perspective Cookbook and culinary memoir SLAUGHTERED: How Inconsistent Lockdowns Collapsed the Hospitality Industry During COVID‑19 The first book fully dedicated to the industry’s collapse during COVID‑19; Roasted, Chopped & Beaten: When Cities Declare War On The Restaurants That Feed Them ROOTS: Unlocking The Potential & Discovering The Delicious In All Natural Ingredients The Other Five Senses: Understanding The Art of Hospitality Translated into six languages; used in culinary schools across Europe and Japan. The Guilty Pleasure Cookbook: Developing A Delicious and Disciplined Relationship With Guilty Pleasure Foods One Recipe At A Time

Mark Your Calendar June 16-17, Charlotte, NC

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DOLLY PARTON: Songwriter, Actress, Performer and Queen of Southern Hospitality entertainers in American history. F A songwriter, performer, actress, philanthropist and unmistakable country music icon, but to understand Dolly’s lasting influence, it is important to look beyond the stage and recording studio. Parton has also built a remarkable legacy in the hospitality and tourism industry, proving that welcoming people, creating memorable That story is perhaps best represented by Dollywood, the beloved theme park nestled in the Great Smoky Mountains of Tennessee. Parton became involved with the park in 1986, partnering with the Herschend family to transform what had previously been Silver Dollar City into Dollywood. What began as a business venture quickly became something much larger. Dolly infused the park with her personality, her Appalachian roots, and her belief that visitors should feel as though they are guests in her own home. Rather than simply creating a collection of rides and attractions, she helped create a destination built around storytelling, family, music, food, craftsmanship and Southern culture. The success of Dollywood demonstrated that hospitality could be about far more than providing a bed, a meal, or an attraction. It could be about creating a feeling. Visitors to Dollywood encounter Appalachian traditions, live entertainment, distinctive food, festivals, artisans and attractions designed for families of different generations. The park's identity is deeply connected to the region or generations, Dolly Parton has been celebrated as one of the greatest experiences and treating every guest with genuine kindness can be just as powerful as performing beneath the spotlight. VINCENT TROPEPE <CHEFVTROPEPE@GMAIL.COM>

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The most memorable experiences often come

from moments of connection that cannot be measured on a spreadsheet.

and to Parton's own upbringing in the Smoky Mountains. In an industry where businesses sometimes struggle to establish an authentic identity, Dollywood has shown the value of building an experience around a genuine sense of place. Parton's hospitality influence expanded beyond the theme park itself. The Dollywood brand grew to include lodging and vacation experiences, most notably Dollywood's DreamMore Resort & Spa. The resort carries the same philosophy that defines the park: families should have a place where they can slow down, spend time together and create memories. Its design and guest experience are connected to Parton's childhood and Appalachian heritage, reinforcing the idea that hospitality becomes more meaningful when it tells a story. Her hospitality ventures also illustrate an important lesson about business leadership: people remember how an experience makes them feel. Parton has long understood the power of warmth and personal connection. Whether she is performing for thousands of people, greeting fans, supporting a community project or talking about the people who helped shape her life, she she consistently communicates gratitude. That attitude has become part of the broader Dolly Parton brand and, by extension, part of the guest experience associated with her hospitality businesses. What makes Parton's approach especially compelling is that her version of Southern hospitality does not feel like a marketing slogan. It comes from her upbringing. Raised in a large, close-knit family in the Smoky Mountains, Parton has frequently spoken

about the values she learned growing up: hard work, generosity, family, faith, humor, resilience and helping others. Those values have followed her throughout her career. In hospitality, where a guest's experience can be shaped by something as simple as a smile or a sincere "welcome," those principles have extraordinary value. Parton has also demonstrated that hospitality can extend beyond hotels and attractions. Her business ventures, charitable efforts, entertainment properties and community investments have all contributed to a larger ecosystem surrounding tourism in East Tennessee. Dollywood in particular has become an important regional attraction, helping draw visitors to the Smoky Mountain area while providing employment and supporting local tourism. Her influence demonstrates how one entertainment brand can become an economic and cultural force when it is rooted in a community rather than separated from it.

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Perhaps the most important lesson from Parton's hospitality career is that genuine service does not require perfection it requires people to care. The hospitality industry can become overly focused on ratings, revenue, technology, efficiency and customer metrics. Those things matter, but Parton's career offers a reminder that the human element remains at the heart of the business. A beautiful resort means little if guests feel ignored. A spectacular attraction loses some of its magic if employees are treated poorly. The most memorable experiences often come from moments of connection that cannot be measured on a spreadsheet. That philosophy is worth carrying far beyond the hospitality industry. Dolly Parton's Southern hospitality offers a model for restaurants, hotels, attractions, businesses, schools, communities and everyday life. Welcome people. Make them feel seen. Share what you have. Take pride in where you come from. Treat employees and guests with dignity, and whenever possible, leave people feeling a little better than they did when they arrived. These are simple ideas, but Parton's extraordinary career demonstrates just how powerful they can become when practiced consistently. Dolly Parton may have first captured America's attention with a guitar, a powerful voice and songs that became part of the country's cultural fabric. But her legacy is much bigger than music. Through Dollywood, hospitality ventures, philanthropy, and the values she brings to everything bearing her name, she has helped redefine what it means to welcome people. Her greatest hospitality lesson may be the simplest one: success is not only about building a place people want to visit; it is about creating a place where people feel they belong. In an increasingly impersonal world, that kind of Southern hospitality is something all of us could use a little more of Dolly - Thank you for adding to the soundtrack of all of our lives and showing us what southern hospitality looks like.

If you see someone without a smile, give them one of yours.” Dolly Parton

• Authenticity builds unforgettable guest experiences. • Hospitality is about how you make people feel. • A strong sense of place creates a strong brand. • Caring people lasting impact. • A legacy of kidness outlast everything. Key Takeaways

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On “Tony”

How a Young Chef Found His Voice in the Kitchen.

Vincent Tropepe chefvpropepe@gmail.com

I don’t remember the last time I went to the movies, but I do know that this movie holds a special place in my heart. The film is about a friend, a fellow chef, a champion for the underdog, and a man who told stories about food, culture, and the elements of life that mattered most. I am talking about Tony , a biopic based on one of the most formative periods in the life of Anthony Bourdain. For many people, Bourdain was the man they watched on television, the author of Kitchen Confidential , or the storyteller who traveled the world in search of food and culture. For me, he was something more personal: he was a friend, a fellow chef, and someone with whom I shared food, laughter, and conversations that I will always remember. As I sat in the theater before the movie began, I watched people slowly trickle into their seats. Some carried copies of Kitchen Confidential , while others arrived with friends and talked excitedly about their favorite episodes of No Reservations . They were fans of Tony. They knew him as the guy on television, the writer, the chef, and the traveler. What they did not know was the man behind the public persona, the person I was fortunate enough to call a friend. Tony and I would get together two or three times a year, and our ritual was simple: we would cook for each other and talk. There was no elaborate plan or need for anything formal. Food gave us a reason to sit down together, and conversation did the rest. Those meals became small but meaningful moments of friendship. Tony would text me, “Pepe, tell me what you need?” I would send him a list of ingredients, and when we got together, I would cook something reminiscent of my Nonna, such as Eggplant Rollatini. Tony, in turn, would make something provocative, usually something that challenged my idea of what food should be. One time, he made me a fried veal brain sandwich. When Tony tasted my eggplant rollatini, his eyes rolled back in his head. He sat back in his chair and said, “Pepe, this would

Photo credit Chef Vincent

make every Nonna in Italy cry.” Mocking him, I sat back in my chair, pointed toward the veal brains, and replied, “Tony, this would make a person cry for other reasons.” Tony, always ready with a quick and completely legitimate defense, responded, “Pepe, how bad can it be? It came out of a vat of oil.” It was, admittedly, a valid point. I still was not a fan, but I ate it anyway—not with enthusiasm, but I ate it. That was Tony. Food was never simply about eating; it was about curiosity, humor, challenge, and connection. The movie Tony focuses on Anthony Bourdain during a formative period that would ultimately change the trajectory of his life. What makes the story compelling is that the audience already knows where Tony will eventually end up. We know the writer, television personality, chef, and cultural storyteller he will become, but the young man in the film has no idea what his future holds. He is still trying to figure out who he is and where he belongs. The film therefore becomes more than a traditional biopic. It is a story about identity, insecurity, ambition, addiction, friendship, and the difficult process of becoming the person you were meant to be. Dominic Sessa’s performance as Tony captures that complexity. Playing a young Anthony Bourdain is not simply a matter of imitating his voice, mannerisms, or personality. The actor has to portray the contradictions that existed inside

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