SEPT/OCT 2023 VOLUME 3 ISSUE 5
Where to Find the best
October 20th International Chefs Day
Hospitality Career page 22
The Power of 3D Renderings
Handed the Gavel This year's new SHFM President 2023 page 9
ACF • SHFM • AHF • ANFP • HANYC • LRA • FAA • NRA • NACUFS
Jeanine Cosgrove-Albert talks about her journey of dedication in the hospitality industry 17
THE NORTHEAST’S ONCE-A-YEAR RESTAURANT & FOODSERVICE SHOW Find the latest and greatest products and service specifically for
Interview with Shel;ly Garner AVP with ECOLAB 21
“Chef making waves” Festival 4
the foodservice and Hospitality Industry
David Scottt Peters talks about his seminars which tradit9onally have proven to be very piowerful 54
MARCH 3-5TH, 2024 JAVITS CENTER New York
TABLE OF CONTENTS
Table of Contents
Crystal Hamilton, founder of the innovative software, wins recognition in Canada 58
05 06 08 09 10 11
Publishers letter ANFP SHFM conf pictures RAQUEL WEISS FUSCO SHFM conf pictures SHFM conf pictures How to best prepare a restaurant for sale Shelly Garner, AVP, Industry Relations at Ecolab: Where is the best place to look for a job in hospitality Buying a Restaurant Franchise The best way to get a liquor license What is a Michelin Chef and how to become one
How EDDF Can Make Charitable Food Contributions Better for Everyone – Including Your Business 60
American Culinary Federation Appoints Christopher Tanner, CEC, CCE, AAC, as Executive Director 49
Product and Service Directory Search for those hard to find products 66
Norwegian Cruise Line Hosts 2024 ‘Chefs Making Waves’ Festival
A new, exciting offer comes from Norwegian Cruise Line in the first-ever “Chefs Making Waves” festival to be held on the Norwegian Pearl from March 25, 2024. This four-night all- inclusive cruise will set sail from the Port of Miami and will spotlight celebrity chefs, authors, wine and spirit producers and more. Read on to find out more about this exciting offer. Norwegian Cruise Line hosts ‘Chefs Making Waves’ on Norwegian Pearl Sixthman has partnered with EBC and Agency 21 Consulting to host the first-ever “Chefs Making Waves” festival on the Norwegian Pearl. Setting sail from the Port of Miami on March 25, 2024, the four-night, all-inclusive culinary cruise will feature top celebrity chefs, wine and spirit producers and more. Moreover, the Norwegian Pearl will stop over at Norwegian’s private island, Great Stirrup Cay for a beach barbeque, before returning to port on March 29, 2024.
Celebrity Chef Aaron Sanchez [Image @chefaaronsanchez/Instagram]
Guests on the culinary cruise will enjoy cooking demonstrations, walk-around tastings, curated dinners, brunches, lunches, late-night parties and mixology experiences. Meanwhile, the event is led by Food Network chefs, TV personalities, food activists, restaurateurs and cookbook authors.
SEPT/OCT P. 4
Our subscribers are encouraged to share any inspirational stories they may have with us, as we value and appreciate them immensely. Our readers appreciate stories about the success and resilience of individuals in the foodservice and hospitality industry, and that's exactly what we aim to deliver. progress in publishing, and are grateful for the return to a semblance of normalcy. This is a victory for us as individuals and as a nation. Despite the residual effects of the pandemic, we have made significant Looking back to when this publication first began, we were in the midst of the pandemic's peak. It's amazing to see how far we've come since then.
EDDIE DANIELS MAGAZINE EDITOR/PUBLISHER
SEPT/OCT P. 5
ANFP will celebrate our annual Pride in Foodservice Week February 5-9, 2024! This week of celebration encourages foodservice industry employees, employers, and friends to celebrate the vital work non- commercial nutrition and foodservice professionals perform on a daily basis. Stay tuned for more information about the 2024 celebration!
Alabama Arkansas Colorado
MD., DE., & DC Michigan Minnesota Mississippi Missouri NC North Dakota Ohio Oklahoma
Oregon Pennsylvania South Dakota Southern NE Tennessee Texas Vermont Virginia Wisconsin
Florida Georgia Illinois Indiana Iowa Kansas
There are approximately 500 ANFP chapter and district leaders. ANFP volunteers are unpaid, but passionate, and work hard to provide benefits to members on a local level through educational programs, networking opportunities, and connections to professional growth. They help the organization to spread awareness of member benefits and the credential.
ASSOCIATION OF NUTRITION & FOODSERVICE PROFESSIONALS
Join more than 14,000 foodservice professionals and become a member of ANFP.The Association of Nutrition & Foodservice Professionals (ANFP) is the nation’s leading organization of professionals involved in the management of nutrition and foodservice. Read more...
SEPT/OCT P. 6
PUBLISHER EDDIE DANIELS
EXECUTIVE ASSISTANT CAREN FRANKLIN
ACCOUNT EXECUTIVE CAROL TERRACCIANO
ACCOUNT EXECUTIVE MARTIN DANIELS
CONTRIBUTING WRITER JEANINE BANKS
CONTRIBUTING WRITER VERONICA MCLYMONT
CONTRIBUTING WRITER LINCHI KWOCK
When our field team queried some of our readers about what services and or goods they were looking for, one request of several, were to post Public Relations Firms specific to the hospitality industry, below is one worth looking into
GRAPHIC DESIGNER ANABEL MARTINEZ
SOCIAL MEDIA MONICA THOMAS
PHOTOGRAPHER MICHAEL FORAN
SOCIAL MEDIA LIZ FIORE
245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862
SEPT/OCT P. 7
INNOVATION SHOWCASE 2023 NATIONAL CONFERENCE
SEPT/OCT P. 8
SHFM Introduces its New President
LOUISVILLE, KY (September 21, 2023) – The Society for Hospitality & Foodservice Management (SHFM), the only association focused on Workplace Hospitality and Amenities in the Foodservice Industry, has announced its 2023 – 2024
Board of Directors and Industry Advisory Board. Raquel Weiss Fusco, Vice President, Operations & Client Relations, elite | studio e, is the Society’s new president. Eager to meet other industry professionals, Raquel joined the Society for Hospitality and Foodservice Management in 2015, headed to her first National Conference a few weeks later, and quickly became an integral part of the organization. Over the past eight years, Raquel has partici- pated in countless events at the regional and national levels; served on and led a variety of committees; and has spoken on event panels. Raquel sat as the Senior Supplier for the Industry
Advisory Board 2020/2021. In addition, she has assisted in planning multiple National and Critical Issues Conferences and Young Professionals Sessions. Additionally, Raquel was the first Rising Star Chair for two consecutive years. As a result of Raquel’s dedication to the Rising Stars, at the 2018 SHFM Conference, she was presented with the Society’s first Rising Young Professional Award. Raquel’s role with the Rising Stars, and her more recent leadership positions, including Treasurer and President Elect, have made Raquel a tremendous asset in helping shape the SHFM organization. She is extremely excited to see what 2023- 2024 will bring as Raquel takes the reign as becoming the youngest female President of the organization. At elite I studio e, where Raquel is Vice President of Operations and Client Relations, she is involved with nearly every project the company works on. Raquel liaises throughout the design and build processes ensuring streamlined communication between clients, the elite I studio e Project Solutions team, and Design teams.
Raquel Weiss Fusco Vice President, Operations & Client Relations, elite | studio e, and SHFM president
SEPT/OCT P. 9
INNOVATION SHOWCASE 2023 NATIONAL CONFERENCE
SEPT/OCT P. 10
HIGHLIGHT PHOTOS 2023 NATIONAL CONFERENCE
SEPT/OCT P. 11
Selling a restaurant is a significant decision that often marks the end of one chapter and the beginning of another in the world of culinary entrepreneurship. Is a complex process that requires careful planning and execution to maximize the sale price and ensure a smooth transition for the new owner. In this article, we will take you on a guided journey through the critical steps and strategies required to prepare your restaurant for sale successfully. How to Best Prepare a Restaurant for Sale
Here are steps to help you best prepare your restaurant for sale:
• Operational Assessment
• Financial Preparation a. Organize financial records: Gather and organize your financial statements, tax returns, profit and loss statements, and other relevant financial documents for the past several years. b. Perform a financial audit: Review your financials with an accountant to identify areas for improvement and to ensure that your financial records are accurate and up-to-date. c. Calculate the restaurant's true value: Determine the fair market value of your restaurant, considering its assets, liabilities, cash flow, and growth potential.
b. Review contracts and agreements: Ensure that all contracts, leases, and agreements are in order and that there are no outstanding issues that could deter buyers. a. Streamline operations: Identify and address any inefficiencies in your restaurant's operations to make it more attractive to potential buyers. • Property and Equipment a. Ensure that the restaurant's physical space is in good condition. Make any necessary repairs or improvements to create a positive first impression for potential buyers.
Continued on next page
SEPT/OCT P. 12
Continued from previous page
c. Take an inventory of all restaurant assets and ensure they are well-maintained. b. Maintain and service kitchen equipment to ensure it's in good working order.
• Staff and Management
b. Prepare a detailed employee roster with job descriptions and compensation information. a. Ensure that your restaurant has a competent and reliable management team in place. A well- trained and capable team can be an attractive selling point.
• Marketing and Branding
b. Update the restaurant's website and marketing materials to reflect its strengths and potential. a. Maintain a strong online presence and active social media accounts. Positive online reviews and a strong brand image can enhance the restaurant's appeal.
• Inventory and Suppliers
b. Review and document supplier relationships to show consistency and reliability. a. Ensure that inventory levels are well-managed and not excessive.
• Pricing and Negotiation
b. Be prepared to negotiate with potential buyers and be flexible on terms if necessary. a. Set a competitive asking price based on the restaurant's financial performance, assets, and market conditions.
• Legal and Regulatory Compliance
b. Resolve any outstanding legal or regulatory issues. a. Ensure that your restaurant complies with all local and state regulations, including health codes, alcohol licenses, and permits.
• Professional Advisors
b. Consider getting a restaurant appraisal to determine the fair market value. a. Consult with professionals such as business brokers, lawyers, and accountants with experience in selling restaurants. They can help you navigate the complexities of the process. • Confidentiality Maintain confidentiality throughout the sale process to protect your business, staff, and customer relationships. • Marketing and Promotion Create a marketing plan to promote the sale discreetly, targeting potential buyers while maintaining confidentiality.
SEPT/OCT P. 13
Continued from previous page
• Due Diligence Documentation Be prepared to provide potential buyers with all necessary due diligence documents, including financials, contracts, licenses, and other pertinent information. • Transition Plan Work with the buyer to develop a transition plan that ensures a smooth changeover of ownership and minimizes disruption to the business. Selling a restaurant can be a complex and time-consuming process, so it's important to start preparing well in advance. Consulting with professionals who have experience in restaurant sales is often a wise choice to ensure a successful transaction.
SEPT/OCT P. 14
A HEARTFELT STORY BY JEANINE COSGROVE-ALBERT VP AYS STAFFING & IMMEDIATE PAST SHFM FOUNDATION CHAIR
A Journey of Dedication in the Hospitality Industry I have worked with At Your Service Staffing or AYS, a northeast front-of-the-house hospitality staffing provider, for 25 years. I truly love this industry and what I do professionally on a day- to-day basis, it is what I am genuinely dedicated to.
rence, an award is presented to a Supplier, the Bob Pacifico Above and Beyond Award: The Pacifico Award is given to a deserving Supplier Member in recognition of extended, exemplary, and dedicated service to the Society, their community, and the Workplace Hospitality and Amenities industry. The Bob Pacifico Award is announced at the SHFM National Conference. The recipients do not know that they are receiving this award until their name is announced. It is a true surprise that is voted upon by the previous award winners. I was fortunate to be the recipient of this award at the SHFM National Conference in Denver. What made receiving this award even more special was that Mark Casaburi the CEO and Founder of AYS secretly flew my parents in Denver, with me as I received this prestigious recognition. As I was receiving this award, and then to my surprise, see my parents there, was truly the best of both worlds. It was my SHFM family and my actual family there in one room all together to see me receive this award. A true full circle moment! Receiving this award, and knowing that it was voted on, by my peers from the supplier community was beyond words, and meant so much to me that it brought me to tears. It demonstrated that my dedication to SHFM and our industry was seen.
However, I knew from the moment that I attended my first SHFM (The Society for Hospitality and Food Service Management) event at the Critical Issues Conference in 2014 at Citifield, that I had found another way to be involved, network and impact our industry. Over the course of the last decade, I have been fortunate to meet amazing individuals and partners through SHFM who have not only become professional contacts, collaborators and mentors but also friends. Leaning in and getting involved with SHFM was a very easy process, I simply raised my hand and I was fortunate to start with the place that is the heart of our association- The SHFM Foundation. I was blessed to eventually graduate from Foundation Volunteer to Foundation Board Member to Chair of the Foundation. During that time I witnessed the SHFM Foundation’s impact on our mission of keeping the pipeline of our industry full by providing programming and introducing populations, such as the Military and Students, to SHFM. Aside from my purpose-driven journey on the SHFM Foundation, at each SHFM National Confe-
SEPT/OCT P. 17
THEECOLAB SCIENCE CERTIFIED ™ PROGRAM
Partnering to help people feel confident that establishments are taking steps to provide a higher level of cleanliness
What is the Ecolab Science Certified™ program? A comprehensive, science-based public health and food safety program that combines science-backed products, procedures and training with periodic auditing to help deliver a higher level of cleanliness. Together, we can help you meet employee, staff, guest and customer expectations and advance cleaner, safer practices. Health and safety remains important to restaurant guests • 86% say a business’s commitment to public health and safety factors into their decision to patronize that location • 71% of patrons are concerned that businesses will reduce their health and safety practices in the future
4 STEPS TO DRIVING CONSUMER CONFIDENCE
SEE CLEAN Through on-site signage and digital media CHECK CLEAN Through annual audits to support compliance, health and safety CREATE CLEAN Through science-based products, programs and procedures
Source: “Consumer Sentiment Study;” March 15th, 2022 (paid for by Ecolab)
BELIEVE CLEAN Through a national consumer awareness and education media campaign
Learn more at Ecolab.com/ScienceCertified or Scan Here
© 2023 Ecolab USA Inc. All rights reserved.
LEADING THE CHANGE: Building More Fulfilling Careers in Hospitality
Interview with Shelly Garner AVP @Ecolab
S.G.: How should leaders foster job satisfaction and retention?
Garner: I think it’s all about bringing more humanity to the workplace, and that starts with leadership and mentorship. If it weren’t for my mentors, I wouldn’t be where I am today. Good mentors make sure younger professionals know that people care about them— that there are people in their organization that want to see them succeed. I also think it’s important to encourage younger professionals to find their own style. It’s okay to be you — you don’t have to fit a mold to be successful. Think about who you are, what you want to do, and your unique strengths — and then play to those strengths. In particular, I think young women professionals need good mentors. I like to think I’m a model that shows them that they can be successful in leadership roles. But I also think we need women in leadership roles to be accessible mentors on a more everyday level: To be available for questions as simple as, “What kind of shoes did you wear and how did you wear your hair in this important meeting?” It’s important for younger women professionals to have mentors that can relate to them on this more granular level. S.G.: How can we support more fulfilling careers in our industry?
Garner: I think we all tend to think of the “born leaders” as the ones who naturally fit that classic style of leadership. But I think anyone can be a leader if they want to. The key is finding your own leadership style, leaning into it, and not trying to be someone you’re not. People respect authenticity and genuineness. They respond to that. And that also creates a culture where they feel comfortable leaning into their own strengths and executing their own role in their own way. S.G.: How does career growth factor into fulfillment? Garner: Every time I’ve taken on a new role, it’s pushed me out of my comfort zone. That’s scary. It’s hard. But it’s also energizing — and that payoff never stops. In my current role, I’m continuously challenged to help Ecolab’s hospitality customers meet evolving compliance requirements, to find new ways to enhance safety and quality, and to help them drive customer satisfaction and brand protection — while protecting profitability. That’s a simple way of saying that a sustainable career doesn’t mean a stagnant career. Your job isn’t going to be fulfilling if you’re bored and not challenged.
Where is THE BEST for a career in Hospitality place to look
mount. The world of hospitality is as vast and diverse as the travelers it caters to, offering a myriad of opportunities and unique experiences. Whether you aspire to manage luxurious hotels, create culinary delights, or coordinate unforgettable events, the right starting point can significantly shape your path to success. In this exploration, we will navigate the landscape of hospitality careers, unveiling the best places to seek these exciting opportunities and the factors that make them stand out in the ever-evolving world of hospitality. W hen it comes to embarking on a career in the hospitality industry, the question of where to begin the journey is para-
Whether you're a seasoned professional looking for your next step or a newcomer eager to dive into this dynamic field, this guide will illuminate the way forward. The best place to look for a career in the hospitality industry depends on your specific interests, skills, and goals. Here are some common avenues you can explore: Online Job Portals: Websites like LinkedIn, Indeed, Glassdoor, and Monster often have a wide range of hospitality job listings. You can search for positions based on location, job title, and other filters.
Continued on next page
Career Fairs: Many cities host job fairs focused on specific industries. Look for career fairs that specifically target the hospitality sector. Hospitality Schools and Programs: If you’re a student or recent graduate of a hospitality program, your school’s career services department might have connections with industry employers and job listings. Recruitment Agencies: Some recruitment agencies specialize in placing candidates in hospitality roles. They can help match your skills and preferences with
suitable job opportunities. Professional Social Media:
Joining groups and communities related to hospitality on platforms like LinkedIn can help you connect with industry professionals, learn about job openings, and gain insights into the industry. Local Listings and Classifieds: Check local newspapers, community bulletin boards, and online classifieds for job listings in
Company Websites: Many hospitality companies post job openings directly on their own websites. If you’re interested in working for a specific hotel, restaurant chain, or hospitality group, regularly check their “Careers” or “Jobs” section for opportunities. Hospitality Industry Associations: Organizations like the American Hotel & Lodging Association (AH&LA), the International Society of Hospitality Consultants (ISHC), and the National Restaurant Association often have job boards and resources for those looking to enter or advance in the hospitality field. Networking Events: Attend industry conferences, seminars, and workshops. These events provide opportunities to connect with professionals in the hospitality industry, learn about job openings, and showcase your skills.
the hospitality sector. Direct Application:
If there’s a specific hotel, restaurant, or hospitality establishment you’re interested in, you can proactively reach out to them with your resume and express your interest in potential job openings. Remember that the hospitality industry is diverse, encompassing roles in hotels, restaurants, event management, travel agencies, cruise lines, and more. Determine the specific segment of the industry you’re interested in and tailor your job search accordingly. Additionally, building a strong and professional online presence, refining your resume, and preparing for interviews.
SEPT/OCT P. 23
Continued from previous page
Buying a Restaurant Franchise What to Know Before
Buying a restaurant franchise can be a lucrative business opportunity, but it’s important to thoroughly research and understand the process before committing. Here are some key considerations and steps to keep in mind when looking to buy a restaurant franchise: Evaluate your personal skills, experience, and passion for the restaurant industry. Are you prepared for the demands and challenges of running a restaurant? Self-Assessment
Research the restaurant franchise industry to identify popular and successful brands. Consider the location and target market for your franchise to ensure it aligns with your goals and resources.
Assess your financial situation and determine how much capital you can invest in the franchise. Understand the total costs involved, including franchise fees, royalties, rent, equipment, and initial inventory.
Continued on next page
Find out what training and support the franchisor provides to franchisees. This can include initial training, ongoing assistance, and marketing support. Training and Support Choose a suitable location for your restaurant based on factors like visibility, foot traffic, and competition. Ensure that the location complies with zoning regulations and the franchisor’s requirements. Location Selection Review the franchise agreement carefully and consider seeking legal advice to ensure you understand your rights and responsibilities.
Understand local, state, and federal regulations related to operating a restaurant. Legal and Regulatory Compliance Research different restaurant franchises and choose one that aligns with your interests and financial capacity. Review the franchise’s history, reputation, and track record of success. Franchise Selection Consult with franchise consultants or attorneys to understand the franchise agreement, including terms, fees, and obligations.
Continued from previous page
SEPT/OCT P. 27
Private, Intimate Dinner Parties Romantic Date Night & Couples Date Night: 2-4 Larger Dinner Parties: 6 Or more, up to as many as your dining room or backyard can hold
Add a little bit of body text Chris LaVecchia is Long Island’s Premier, In- Home Private Chef. He offers exceptional, intimate dining, in the comfort of your home. Chef curates an exquisite, 5-Course tasting menu based on your preferences using the INTAKE FORM. Spoil your loved ones with a Romantic Date Night for 2, Couples Date Night, Dinner for 4, or larger Dinner Parties of 6 or more, up to as many as your dining room or backyard can hold.
See what everyone is talking about on our REVIEWS & TESTIMONIALS PAGE
CHEF ONE® Chicken Teriyaki Dumpling (60582) TURN TO US FOR ASIAN FOOD SUCCESS.
There is one name to trust for Asian food success. It’s Schwan’s Food Service. With Schwan’s products, you can easily serve desirable Asian foods like dumplings, fried rice, sauces, and more. Let’s bring excitement to your menu. For more information 1-888-554-7421 or SchwansFoodService.com
Scan for full Asian product list
Obtaining a liquor license for your restaurant is a significant step in enhancing the dining experience and potentially increasing revenue. However, navigating the process of acquiring a liquor license can be a complex and often lengthy endeavor, as it involves various legal requirements and regulations. In this guide, we will explore the best ways to secure a liquor license for your restaurant, providing you with valuable insights and practical steps to help you successfully obtain the necessary permits and permissions. Whether you're a seasoned restaurateur looking to expand your offerings or a newcomer to the industry, understanding the intricacies of obtaining a liquor license is crucial for the success of your establishment.
The best way to get a liquor license for a restaurant involves careful planning, following the legal process, and adhering to local regulations. Here's a step-by-step guide to help you obtain a liquor license: Research Your Local Regulations: Begin by researching and understanding the specific rules and regulations governing liquor licenses in your area. This information is typically available from your state's alcohol control board or local licensing authority.
Determine License Type:
Identify the type of liquor license that best suits your restaurant. Common categories include on-premises, off-premises, and special event licenses.
Continued on next page
Continued from previous page
Meet Eligibility Requirements: Ensure you and your establishment meet all eligibility requirements, such as being of legal drinking age, having a clean criminal record, and having a suitable business location. Prepare Your Business Entity: Register your restaurant as a legal business entity, which may involve incorporating or forming an LLC. Make sure your business structure is compliant with local and state laws. Zoning Compliance: Ensure your restaurant location is zoned appropriately for alcohol service. Some areas have specific zoning requirements for establishments that serve alcohol. Background Checks: Be prepared for background checks on yourself and, in some cases, your staff. This may also include providing fingerprints and other personal information. Training Requirements: Some states and municipalities require you and your staff to complete responsible beverage service training before obtaining a license. Secure Financing: Plan for the necessary funds to cover application fees, which can be substantial. You may also need to post a bond or meet other financial requirements.
Secure Financing: Plan for the necessary funds to cover application fees, which can be substantial. You may also need to post a bond or meet other financial requirements. Obtain Application Forms: Contact your state's alcohol control board or local licensing authority to obtain the necessary application forms. Make sure to complete them accurately and provide all required documentation. Public Notice and Hearings: Many areas require public notice of your intent to obtain a liquor license. There may be a public hearing during which citizens can express support or concerns regarding your application.
Compliance with Regulations:
Ensure that your restaurant complies with all local and state regulations for alcohol service, including hours of operation, serving minors, and responsible service practices.
Obtain Application Forms:
Contact your state's alcohol control board or local licensing authority to obtain the necessary application forms. Make sure to complete them accurately and provide all required documentation.
SEPT/OCT P. 37
Watch the video below and learn about “we care”
The SHFM Foundation is supporting a Care Package Program in honor of Veterans Day. You can help!
Would you like to help an Active Service Member but don’t know how?
Through the SHFM We Care Program , members can get all the information needed to send a very much- appreciated care package to an Active-Duty Service Member. Many of our Airmen, Sailors, Marines, and Soldiers are deployed, far from home in areas with limited access to retail convenience items, the everyday things we take for granted. Across the globe, the geo-political climate is tenuous at best. It changes rapidly, and often without notice. One thing is constant, our fighting forces are tasked to defend our freedoms, and they do so without hesitation. Deployments to a foreign land are stressful, and our nation’s warfighters are always ready. We’ve been sending care packages to Europe, the Middle East, Saudi Arabia, Turkey, Africa and other austere and undisclosed locations.
Getting a box of “home” and a note of thanks, as our friend Jim Krueger calls it, goes a long way to make a service person’s day.
Please consider supporting our efforts in honor of Veteran’s Day this year. Ask any of the contacts listed for the “how to” and we will send you all the info needed, plus the name and address of a deployed Defender.
Introducing Zink Foodservice's RAM Team: Your Local Support Powerhouse for Premier Brand Support in Healthcare!
Who We Are
Services We Offer
At Zink Foodservice, we understand that healthcare facilities require specialized attention. That's why we've assembled our RAM (Regional Account Manager) Team, a dedicated group of professionals with an extensive background in healthcare.
Proactive Support We don't just disappear after the sale. Our team is committed to ongoing support, including: Continuing Education Training Product Demos Equipment Training Menu Changes Access to our 9 culinary centers for menu development and product testing Dish Room & Kitchen Equipment analysis Ventilation Assessments & Filtration analysis to prepare for capital budgeting
What Sets Us Apart
Unlike traditional sales teams, our RAM Team focuses directly on you, the end-user. We're not just brand representatives; we're your local support system, attuned to the unique challenges of healthcare facilities.
Why Choose Us?
Zink Foodservice proudly represents over 70 premium manufacturers, serving as their dedicated branch sales office. Fully sponsored by our manufacturing partners, we serve as a cost-free resource for the end-user community.
email@example.com www.zinkfsg.com 800.492.7400
More Information CLICK HERE NEW YORK
OCT 20 TBD
CIA EDUCATIONAL TOUR WITH LUNCH
COMMUNITY VOLUNTEERING EVENT
2023 USING SPICES TO FLAVOR FOOD @ ICE, NYC READ MORE
CLICK HERE TO SUBSCRIBE TO HOSPITALITY NEWS
AHF HOLIDAY PARTY
Pierre Gagnaire, another French chef who has 14 Michelin stars and is known for his innovative and artistic cuisine. Alain Ducasse, a French chef who has 19 Michelin stars and runs restaurants in France, Monaco, London, Las Vegas, and more. WHAT IS A MICHELIN CHEF, AND HOW DO YOU BECOME ONE Michelin chefs are chefs who have been awarded Michelin stars for their restaurants. Michelin stars are a prestigious rating system that evaluates the quality of food and service of restaurants around the world. Some of the best chefs in the world with the most Michelin stars are 12: Martin Berasategui, a Spanish chef who has 12 Michelin stars and specializes in Basque cuisine. Yannick Alleno, a French chef who has 10 Michelin stars and is the founder of the modern sauce movement. Anne-Sophie Pic, a French chef who has 8 Michelin stars and is the only female chef in France to hold three stars. What is a Michelin Star? A Michelin Star is a prestigious rating system used by the red Michelin Guide to grade restaurants on their quality. The guide was originally developed by the French tire company Michelin to encourage road travel and, consequently, the consumption of tires. Over the years, the Michelin Guide has become one of the most influential and respected culinary rating systems in the world. How to Become A Michelin Star Chef While there isn’t one clear path to become a Michelin Star chef, many of these culinary experts have traveled similar trajectories.
If you dream of adding a Michelin Star to your list of accomplishments, use the following steps as a guide. It’s true that culinary school isn’t a definitive requirement to become a chef. However, a formal culinary education can provide you with the skills and experiences that many employers expect. Whether you opt for an online program or in-person classes, you can learn fundamentals like knife skills and food safety both in the kitchen and during lecture. 1. Start With Culinary Education
2. Practice in a Kitchen
After you’ve obtained a culinary education, it’s time to practice in a working kitchen. But don’t think culinary school and real-world experience have to be separate! Escoffier can help assist you with finding a six-week hands-on industry externship towards the end of your degree or diploma program. Externships not only give you a chance to practice your skills, but they also allow you to gain experience working with a specific cuisine of interest. Oftentimes, students find that externships are the stepping stone to a career.
Continued on next page
SEPT/OCT P. 44
No matter where you are in your culinary journey, you’ll benefit from having a mentor who can inspire and guide you. While attending culinary school and working in a kitchen, you may naturally develop this type of valuable relationship with a Chef Instructor, Executive Chef, Sous Chef, or alumni. If you don’t have a dedicated mentor, take a deep breath and reach out to a professional you admire. 3. Find a Mentor and Learn From Them
Asking for mentorship doesn’t show that you’re weak. Rather, it illustrates you’re serious about advancing your career. Even if the person isn’t able to guide you throughout your culinary journey, they may be able to refer you to others in their network.Once you find a mentor, don’t think they’ll wave their magic spatula and make your dreams come true – you’ll still need to put in the work! However, mentors can help you establish concrete goals and hold you accountable when you put in mediocre effort. Remember, this isn’t austere criticism, it’s an encouraging reminder that you can do better.
4. Develop Your Soft Skills
If anyone can vouch for the importance of leadership, it’s Chef Curtis Duffy, Executive Chef and Owner of Two-Michelin star restaurant Ever. “I’m the face of the restaurant. But behind me is an army of people that I count on. They’re the ones that really make it happen,” says Duffy. “Their relentless work ethic and their push every single day is what gives me the ability to do what I’m doing now. It gives me the ability to grow the brand and to give them the opportunity to grow with me.” 5. Gain Experience at Top Restaurants As you gain real world experience, it’s time to take the next step to pursue your dreams.
Balancing flavors, mincing onions, operating a sous vide machine… all of these could be required chef skills in a professional kitchen environment. But what about clear communication, organization, and self- awareness? That’s right, chefs also need soft skills! These skills not only help you develop delicious plates, but they also make you a leader your team can turn to. Even if you conceive of a winning dish and order the finest products, you must be able to manage a team of restaurant employees who can execute the menu day in and day out. Remember, Michelin Star-winning restaurants value consistency as much as flavor.
Continued from previous page
SEPT/OCT P. 45
Before you guide a restaurant to Michelin Star status, you should learn how these top kitchens operate. By obtaining employment in an award- winning restaurant, you’ll be pushed to refine your skills and develop your identity in the kitchen. Not only will working in a top restaurant give you exposure to top cuisine, but it might also provide you with access to valuable mentors. 6. Work Your Way Up In the Kitchen At this point in your journey, you have the education and experience you need to succeed. But that doesn’t mean it’s time to stop working.
At this point in your journey, you have the education and experience you need to succeed. But that doesn’t mean it’s time to stop working. If you aim to be an executive chef, you may need to become a commanding and creative leader as well as a talented cook. So always be on the lookout for opportunities to learn from others, push the boundaries, and step into leadership roles. Once you become an executive chef in a city that’s visited by Michelin Guide inspectors, all that’s left to do is keep working. With a solid foundation and lots of perseverance, you’re well situated to lead your restaurant to that coveted Michelin Star.
CRITERIA EVALUATED BY MICHELIN INSPECTORS
Quality of products / Mastery of flavor and cooking techniques The personality of the chef represented in the dining experience / Harmony of the flavors Consistency between inspectors’ visits
Continued from previous page
SEPT/OCT P. 46
When It Comes To Sauce - We’re Boss
Heart Healthy Gluten-Free Low Fat Fewer Calories Kosher & Halal 0g Trans Fat
Our Food And Pan Sprays Win Us Praise
Together We Are Making Healthy Happen
Liz Perry Wyss | 248.561.6786 | firstname.lastname@example.org | www.butterbuds.com
FOR IMMEDIATE RELEASE
Media Contact: Alan Sterling 904-484-0247 email@example.com
JACKSONVILLE, FLA. – Sept. 7, 2023 — The American Culinary Federation (ACF) , the leading culinary association for professional and student chefs, announced the appointment of Christopher Tanner, CEC, CCE, AAC , as its new Executive Director. In his new role, Chef Tanner will oversee all departments at the ACF national office, including certification and accreditation, continuing education, competitions, events, strategic partnerships, and marketing and communications as well as work with the ACF’s elected National President and Board of Directors to continue to grow and strengthen the federation. "As a highly respected ACF Chef and Culinary Educator, Chef Chris Tanner brings a wealth of knowledge and unique perspectives to enhance our members experience with the ACF as well as growing membership,” said ACF National President Rene J. Marquis, CEC, CCE, CCA, AAC . “Having served as a research chef and as an educator for two decades, Chef Chris has a direct line of sight into the issues and challenges chefs are facing today communicates effectively with all chefs , and is uniquely qualified to help address those who are members and those who could be. His great history will help our industry grow the ACF to maintain the standard of professional excellence as we have for the last 94 years.” Most recently, Chef Tanner served as the Director of Culinary Development at Rubix Foods, where he was responsible for leading the company’s culinary research and development program. Prior to that, he held executive chef positions at various restaurants across the U.S. and has served in leadership roles with Campbell Soup Company and Griffith Foods. American Culinary Federation Appoints Christopher Tanner, CEC, CCE, AAC, as Executive Director Experienced R&D Chef Tanner will spearhead ACF’s future growth
I am overwhelmed with emotion and deeply excited to begin this new chapter in my career,” Chef Tanner said. “We have an amazing team at the national office and I plan to
6816 Southpoint Parkway, Ste 400 | Jacksonville, FL 32216 Phone: (904) 824-4468 | Fax: (904) 940-0741 | firstname.lastname@example.org | www.acfchefs.org
Your foodservice operation is at the center of your healthcare community , serving a diverse customer base of patients , employees , visitors , and more . Create a seamless , connected hospital experience with CBORD . Our smart , hosted solutions help you impress your patients with individualized meal service and provide a modern , appealing dining program for your healthcare community . On a CBORD connected campus , patients , residents , visitors , and staff get the experiences they want while administrators optimize operations and profitability .
Connecting Your Hospital Community
Learn more at cbord . com / healthcare .
844 . GO . CBORD • cbord . com
organic, plant-based, clean label electrolyte drinks no added sugar, no added anything just organic coconut water + organic fruit prepared fresh daily from concentrate 90% less carbon emissions and better margins than packaged beverages 8 oz serving: 370–470mg potassium 70–75mg sodium 20–25mg magnesium 6–8g sugar 40–45 calories cocovibe.com • email@example.com
BAKE IT TO BELIEVE IT
NO-THAW, NO-PROOF FREEZER TO OVEN CHOCOLATE-SWIRLED CROISSANTS
Scan the QR code to learn more about our new croissants and to get limited time o ers and deals.
EMBRACE FREEDOM! RESTAURANT TRANSFORMATION INTENSIVE LEARN TO UNLOCK PROSPERITY AND PERSONAL FREEDOM AS A RESTAURANT OWNER. Follow a very specific formula to create a restaurant that thrives without your constant presence and doesn't compromise on quality. Stop feeling overwhelmed and start your journey to freedom here.
HOW? WATCH THIS VIDEO SERIES
A COACH TO HOLD YOU ACCOUNTABLE I'm David Scott Peters. And since 2003, I’ve been teaching independent restaurant owners how to run restaurants they love, that earn them financial freedom and freedom to work less in their restaurant so they can enjoy the rest of their life too. What I’m about to share with you is what I’ve learned in my 30+ years of working in restaurants and with restaurants. It is the single proven formula that makes running a restaurant easier and more profitable. As a restaurant systems expert, what I teach restaurant owners like you is exactly how you turn all those "Yeses" you checked off into "NOs".
(623) 236-2553 |
Click link to learn more about David Scott Peters
WHERE TO GET ANSWERS
There are several resources and avenues where you can get answers about HR (Human Resources) questions and concerns. Here are some common sources for HR-related information and assistance:
Many companies have HR portals or intranet websites where employees can find information about HR policies, procedures, and frequently asked questions. Online HR Portals HR Software or Tools Some companies use HR software that may include self-service options for employees to access HR-related information and resources. Internal HR Department: If your organization has an HR department, it is often the first place to go for HR-related inquiries. They can provide guidance on company policies, employee benefits, and specific issues related to your employment.
Government Resources For questions related to employment laws and regulations, you can consult government websites, such as the U.S. Department of Labor in the United States, which provides guidance on labor laws and compliance. HR Consultants If you have complex HR issues or need expert advice, you may consider hiring HR consultants or firms. They can provide specialized guidance on HR strategy, compliance, and best practices.
Continued on next page
CONTINUED FROM PREVIOUS PAGE
Legal Counsel For HR-related legal matters, you can consult with labor and employment attorneys who specialize in employment law. They can
HR associations, or professional development organizations. These can help you gain a deeper understanding of HR concepts. HR Blogs and Podcasts Many HR professionals and experts maintain blogs or podcasts where they discuss various HR topics, share insights, and answer common HR questions. Social Media Social media platforms like Twitter, Facebook, and LinkedIn often have HR professionals and organizations sharing valuable insights and information. Follow relevant accounts or join HR-related groups for updates. When seeking HR answers or advice, it’s important to ensure the information is relevant to your specific situation, especially if it pertains to employment laws, company policies, or contractual agreements. Consulting with experts or professionals who are knowledgeable in HR and employment matters can help you make informed decisions and address your specific concerns.
provide advice on legal compliance, employment disputes, and contract negotiations. Professional Associations:
Various HR professional associations and societies, such as the Society for Human Resource Management (SHRM) in the United States, offer resources, publications, and events that can help you stay informed about HR trends and best practices. Online Forums and Communities Online platforms like LinkedIn, Reddit, and specialized HR forums can be valuable sources of information and advice. You can ask questions and engage with HR professionals and experts. Books and Publications There are numerous books and publications on HR topics, ranging from HR management to labor law and employee relations. These can provide in-depth knowledge on specific HR areas. Training and Workshops Attend HR-related training sessions and workshops offered by educational institutions,
Meet The Founder Server Skills
Knowbie is an innovative beverage-service solution designed for hospitality, by hospitality. This gamified platform teaches your servers to quickly become pros in wine, beer, spirits and food pairing. Revolutionizing Hospitality Service Training
Developed by career experts in the hospitality and wine industry, Knowbie helps restaurants nurture savvy, confident servers who can raise your restaurant’s profile, increase customer LTV, and boost profits.
get knowbie | www.getknowbie.com
Every pour makes a difference. We eliminate more than 4 billion single-serve plastic bottles from the waste stream every year through our partner base.
Smart. Stylish. Sustainable.
Vi Tap Dispenser
High Volume Bottler
Showcase your brand logo with custom designer bottles.
Significant output with a small footprint.
Chilled still, sparkling, and hot water all at the touch of a button.
Designed for high traffic locations and rapid bottle fills.
All Vivreau products are Intertek and NSF Certified.
vivreauwater.com | firstname.lastname@example.org
2021-12-14 9:50 AM
How EDDF Can Make Charitable Food Contributions Better for Everyone – Including Your Business
By Emily Chamberlain, Senior, Tax & Business Services & Ken Levinson, Director, Tax & Business Services
ARTICLE SUPPLIED BY
Most of us know that qualified charitable contributions can be a deduction on your income tax return. However, if your business contributes food inventory for charitable purposes, you may be eligible for a larger deduction than you realized. THE ENHANCED DEDUCTION FOR DONATED FOODS (EDDF) Typically, when any inventory is donated, you can deduct the lesser of its Fair Market Value on the date of contribution, or its original cost basis. To illustrate, assume a business purchases inventory for $1,000 that would ordinarily be sold for is $1,400. The deductible amount would be $1,000 because it is the lesser of FMV and basis. The concept is simple enough – donating inventory effectively removes the amount donated from your Cost of Goods Sold (COGS) and deducts it as a charitable contribution instead.
If, however, your business donates food inventory, there is the possibility of a deduction above basis1. For the sake of this discussion, we will refer to this additional deduction as the Enhanced Deduction for Donated Foods (EDDF). To get this EDDF, the following conditions must be met: 1. The food contributed must be “apparently wholesome” food. This means that the food must be “intended for human consumption [and] meet all quality and labeling standards imposed by federal, state, and local laws and regulations…”2 2. The food must only be used for the needy, the ill, or infants. 3. It must be related to the organization’s exempt purpose. 4. The food must not be exchanged for money or any other consideration.
Continued on next page
SEPT/OCT P.60Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72
Powered by FlippingBook