FITNESS&HEALTH

HOTEL, DINING, & INSTITUTIONAL FOODSERVICE TRENDS

ASSOCIATION NEWS SHFM

ROBOTICS ARE ROBOTS SEALING THE JOBS OF HUMANS NEW ENGLAND FOOD SHOW READ ABOUT IT ON THE INSIDE BROOKDALE

ACF AHF HANYC NRA ANFP NACUFS

MAY/JUNE 2023 3RD EDITION 3ND ISSUE

HOSPITAL GETS NEW FOOD DELIVERY SYSTEM

LISA YEUNG MS,RDN,CDN DIR FOOD & NUTRITION MEMORIAL SLOAN KETTERING RECEIVES SUSTAINABILITY AWARD FROM THE AHF NATIONAL

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52 AHFNY WINS

CHAPTER OF THE YEAR

52 PANAM

EXPERIENCE BACK TO THE 70’S

JOHN JONES Bis, temoeri es ignatiam iae patiam int? Adhuis din stelibe mnonsul occivatum lictust

PETE PETERS Bis, temoeri es ignatiam iae patiam int? Adhuis din stelibe mnonsul occivatum lictust

52 BSE JEFF HESSLE MERGES WITH NATIONAL.. 52 BARBOY BUILDS OUT NEW LI RESTAURANTS 52 KNOWBIE GROWS AN EXCITING CONCEPT 52 LONG ISLAND FOOD COUNCIL ENJOYS SUMMER EVENT

GABRIELA EVENTS BRINGS A “WOW” TO THE RECENT ACF LI BBQ Bis, temoeri es ignatiam iae patiam int? Adhuis din stelibe mnonsul occivatum lictust iurorum atravoc renterum publium faudendacri, simulibus, Catis ceremeniu sa cupice caectus ressit; Catil unum, ad sent

52 AHF NATIONAL CONFERENCE A HUGE SUCCESS

52 FLORIDA

RESTAURANT SHOW BREAKS RECORDS

52 FOODWORKS TALKS ABOUT IT ON THE GCWI PODCAST

and the 2023 annual conference in review

CHAPTER OF THE YEAR AWARD This award recognizes an AHF local chapter that promotes the overall Associations mission

AWARDED TO: AHF NEW YORK CHAPTER The Association for Healthcare Foodservice (AHF) New York Chapter has been hard at work supporting its members, vendors and AHF national. Since the pandemic the chapter has been working to increase membership and has seen a steady increase year over year. During the pandemic the chapter offered all members free membership during times of hardship. The chapter’s educational programs, networking events and volunteer activities promote growth, and offer leadership skills for our members which facilitate improving performance outcomes in respective facilities. Events are subsidized by our Business Partners to remain competitive and affordable for members. Over the past two years, despite restrictions imposed due to the Covid-19 pandemic, the New York Chapter has organized and held a variety of both virtual and in-person events offering continuing education credit for Registered Dietitians (AND) and Certified Dietary Managers (ANFP). Their CEU offerings increased from 12 to 21+ credits between 2021 and 2023. Topics have included sustainability, culinary training, DEI, navigating pandemic impacts, networking, retention and more. Each year the chapter supports The Patridge Foundation with an annual $1,000 contribution dedicated to advancing the education of culinary and foodservice students. Members volunteer services to God’s Love We Deliver packaging meals to homebound New Yorkers. Individual members financially support a grassroots community organization St. John’s Bread for Life, a non-profit organization dedicated to alleviating hunger and poverty in Brooklyn, NY. The Bronx VA supports a Dietetic Internship program with chapter student involvement and mentorship in culinary, clinical nutrition and foodservice which often leads to employment within any of the hospital systems which are members of the chapter such as Maimonides Medical Center, Memorial Sloan Kettering Medical Center, One Brooklyn Health Center and VA Hospital System to name a few. The NY chapter contributes annually to AHF National’s scholarship fund for the promotion and support of self-operated foodservice. The chapter consistently contributes to the S.O. connected magazine, sharing events with national members.

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HOSPITALITY NEWS

PUBLISHER EDDIE DANIELS

EXECUTIVE ASSISTANT CAREN FRANKLIN

HOTEL, DINING, & INSTITUTIONAL FOODSERVICE TRENDS

ACCOUNT EXECUTIVE CAROL T

ACCOUNT EXECUTIVE VICKI EISEN

ACCOUNT EXECUTIVE MARTIN DANIELS

CONTRIBUTING WRITER JEANINE BANKS

CONTRIBUTING WRITER VERONICA MCLYMONT

CONTRIBUTING WRITER LINCHI KWOCK

GRAPHIC DESIGNER ARIEL

SOCIAL MEDIA MONICA

245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862

kitchenprotektor@aol.com www.nospitalitynewsny.com

OUR HISTORY The EGUNSI FOODS company opened its doors in 2017 The ACF-Long Island learned about them through some of the resourceful Chef members of that association. The rest is history and over the years, the Egunsi Foods company grew, not only in NY, but throughout the country

Meet Our Founder ‘Yemisi - born in Nigeria, raised in New England, and currently living in New York City - founded Egunsifoods in 2017. She wanted to bring to her new home in New York the tastes and flavors she missed so much from her childhood in West Africa and encourage people to try food they might not have ever had before. So many of her favorite dishes, however, took ages to make, so she started thinking of a way she could bring these authentic West African flavors to people’s kitchens in a snap. The result? The soups and sauces of Egunsifoods!

Classic West African Food Egunsifoods is a New-York-based food company producing Ready-To- Heat Grab-N-Go authentic African food, derived from classic West African foods. Made from whole, fresh ingredients, with natural preservatives, and no artificial flavors or added colors. 100% Vegan, Gluten-Free and Soy- Free. Soups can be enjoyed chilled or hot, or use as simmering Sauces for quick meals for breakfast, lunch or dinner. Authentic West African Dishes At Egunsifoods, we are creating an opportunity for the public to Experience African Flavors through the food we make. We want to invite you to experience the culture of our West African heritage through our Ready-To- Heat grab-n-go soups, sauces and entrees, or by using Egunsifoods products to learn how to cook West African food that is easily incorporated into your daily meals.

#258642 - EXECUTIVE SALES ASSISTANT Long Island, NY Salary to $95K Right hand to President/Owner helping to support sales operations & reach targets. Follow up on Sales leads in CRM system. This is NOT a sales role, but more administrative. 5 years in service industry; MS Office, good communication skills; knowledge of Salesforce platform preferred. #259504 DIGITAL STRATEGIST Nassau County, NY Salary to $100K - handle strategic planning, execution & marketing efforts for this Luxury Brand. Fully responsible for 360 degree digital approach for B2B and B2C initiatives. Requires experience with online content, social media, video, email marketing, paid search, analytics & reporting.

LLOYDSTAFFING.COM • Find Work/Find Talent • Email Resume:

Info@LloydStaffing.com (include job id# & title)

Forward Solutions Expands Their Foodservice Channel Footprint with the Merger of BSE Reps April 17, 2023 08:23 ET | Source: Forward Solutions

HERSHEY, Pa., April 17, 2023 (GLOBE NEWSWIRE) -- Forward Solutions is proud to announce the merger with BSE Reps: Marketing, Keystone, North, and Mid-Atlantic. BSE is a leading manufacturers’ rep agency that provides innovative kitchen, bar, and tabletop solutions for customers in New York, New Jersey, Pennsylvania, Delaware, Maryland, Virginia, and Connecticut. Jeff Hessel, Dan Pino, Anthony Muzia, Ed Soehngen, and Joe Niedzwiecki have all joined the ownership group. Since their start in 1925, they have represented top brands in the foodservice industry. BSE’s robust go-to market strategy leverages nine chefs, beverage specialists, bakery experts, seven Culinary Centers throughout their geography, a Mobile Equipment Lab and multiple educational webinars to reach customers in stadiums, arenas, brew pubs, clubs, bars and restaurants. “We are excited for the BSE team to join our group,” said Forward

Solutions CEO, Joe Orednick. “They have been a cornerstone in the industry, bringing valuable solutions to customers in the northeast for decades. This merger allows them to tap into Forward Solutions resources and pull administrative tasks off their plate. They can spend 100% of their time doing what they love – growing business for their factory partners.” BSE will expand Forward Solutions foodservice equipment and supplies footprint into New York, New Jersey, Pennsylvania, Delaware, Maryland, Virginia, and Connecticut. About Forward Solutions Forward Solutions is a customer-centric company focused on providing advanced services for evolving markets. Our portfolio includes Avision, Curate, Integrated Access Corporation™, OneSolution™, RelyPak™, and StruXur™ which provide outsourced sales, marketing, customer support and data

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analytics for manufacturers who want to grow their businesses more effectively. The collective divisions of Forward Solutions offer a variety of products through distribution to schools, hospitals, restaurants, commercial businesses, office buildings, manufacturing plants, contractors, utilities and more. Allynt Solutions and C3Team™ offer consulting services for manufacturers, distributors and end users. Forward Solutions divisions have focused expertise in facility maintenance, cleaning, hygiene, foodservice disposables, foodservice equipment, industrial/MRO, safety, construction, utilities, telecom and packaging supply channels.

Contact: Gina Tsiropoulos 678-389-7126 Forward-Solutions.com gina.tsiropoulos@forward-solutions.com

ABOUT GO FORWARD SOLUTIONS AND CURATE...

KATIE STOWE PRESIDENT, CURATE

A COMPASS COMPANY

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Why Are Temperature Monitoring Sytems Important For Walk In Refeigeration Boxes Temperature monitoring systems are crucial for walk-in refrigeration boxes for several reasons: Food safety: Walk-in refrigeration boxes are commonly used in restaurants, grocery stores, and other food establishments to store perishable items. Maintaining the correct temperature is essential to prevent the growth of harmful bacteria that can lead to foodborne illnesses. A temperature monitoring system ensures that the internal temperature remains within the safe range to preserve the quality and safety of the stored food.

Regulatory compliance: Many health and safety regulations require food businesses to maintain proper temperature control stored items. Temperature monitoring systems help businesses comply with these regulations and provide a record of temperature data that can be accessed if needed during inspections. Quality control: Certain foods, such as

for

fresh produce, dairy products, and meats, are highly sensitive to temperature fluctuations. Improper storage temperatures can lead to spoilage, discoloration, or loss of texture, affecting the overall quality of the products. Temperature monitoring allows businesses to identify and address temperature variations promptly, preserving the quality of their inventory. Cost savings: An efficient temperature monitoring system can help businesses optimize energy usage and reduce operational costs. By alerting staff to any deviations in temperature, they can quickly take corrective action, preventing unnecessary energy consumption and potential product loss. Early detection of malfunctions: Refrigeration systems are not immune to malfunctions or breakdowns. A temperature monitoring system can detect abnormalities in real-time, such as a malfunctioning compressor or a door left ajar, allowing maintenance personnel to address the issues promptly before they lead to spoilage or equipment damage. Remote monitoring and alerts: Many advanced temperature monitoring systems offer remote access and alerts through mobile apps or cloud-based platforms. This feature enables business owners or staff to monitor the refrigeration box’s temperature status even when they are not on-site, facilitating proactive actions in case of emergencies. Data analysis and trends: Temperature monitoring systems can record historical data, allowing businesses to analyze trends over time. This data can help identify patterns, such as recurring temperature fluctuations during specific hours or days, helping businesses optimize their storage practices and make informed decisions. In summary, temperature monitoring systems are crucial for walk-in refrigeration boxes to ensure food safety, regulatory compliance, product quality, cost savings, and early detection of malfunctions.

They provide an essential layer of protection to safeguard perishable goods and maintain the overall efficiency of the refrigeration system.

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Our Services Our team of courteous, knowledgeable employees are dedicated to helping you meet the challenging demands of the food service industry. We believe in partnerships with our customers to better understand your business and how you define success. At Cheney Brothers, we are committed to what matters most: your success. NEW & EMERGING BRAND SPONSOR of the AHF

AHF SHOW H I G H LIGHTS

Is Cooking With Gas Truly Better Than Cooking With Electric? The debate over whether cooking with gas is truly better than cooking with electric appliances is subjective and depends on various factors, including personal preferences, cooking needs, and environmental considerations. Both gas and electric cooking methods have their advantages and disadvantages, and the “better” option can vary based on individual circumstances. Let’s explore the pros and cons of each: Gas Cooking: Pros: 1. Instant heat: Gas burners provide instant and precise heat control, allowing for quick adjustments during cooking. 2. Even heat distribution: Gas flames evenly spread heat across the bottom of pots and pans, resulting in more uniform cooking. 3. Professional chefs’ preference: Many professional chefs prefer cooking with gas due to its responsiveness and control. 4. Works during power outages: Gas stoves can still be used during power outages if the burners are ignited manually. Cons: 1. Safety concerns: Gas stoves can be a safety hazard if not properly maintained or if there are gas leaks. 2. Air quality: Gas burners release combustion byproducts, which can affect indoor air quality and potentially lead to health issues if poorly ventilated. 3. Carbon footprint: Burning natural gas releases carbon dioxide and contributes to greenhouse gas emissions. Electric Cooking: Pros: 1. Safety: Electric stoves are generally considered safer since there is no open flame or risk of gas leaks. 2. Easy to clean: Smooth-top electric stoves are easier to clean compared to gas stoves with

burner grates. 3. Environmentally friendly options: Electric stoves powered by renewable energy sources, such as solar or wind, can have a lower carbon footprint compared to natural gas. 4. Consistent heat: Electric stoves provide consistent heat distribution and temperature settings. Cons: 1. Slower heat response: Electric stoves may take longer to heat up and cool down compared to gas burners. 2. Limited heat control: The heat on electric stoves may not be as easily and quickly adjusted as with gas burners. 3. Higher energy consumption: Electric stoves can be less energy-efficient compared to gas stoves, depending on the electricity source and local energy prices. Ultimately, the choice between gas and electric cooking depends on individual preferences, available resources, safety considerations, and environmental concerns. If safety and ease of cleaning are a priority, electric stoves may be preferable. On the other hand, if you value precise and instant heat control, gas stoves might be a better fit for your cooking style. Additionally, considering the environmental impact, using renewable energy sources to power electric stoves can make them a more sustainable option. END

Don’t Let People Ever This to you!

Have you ever shared with a friend or a colleague a brilliant idea you had for a new opportunity, a major life decision or maybe even a new business and they responded with “You’re CRAZY!” People throw that word around so casually, and what it really means is: “Your idea is wild and I’m afraid you will fail.” Don’t listen to them! The most successful people in the world who started a business, invented a product that didn’t exist before, or bought into a franchise business that was outside of their professional comfort zone had nay-sayers who said they must be crazy. In fact, I left a corporate job to pursue my passion of speaking and my dad thought I was nuts. He suggested I stay with a steady paycheck and benefits instead of starting my own speaking business. I’m glad I didn’t listen to him! In fact, that conversation was the genesis of my first book “Whose Comfort Zone Are You In?”. If we listen to other people who don’t believe in our dreams we are living in their comfort zone and not our own. Today’s message was inspired by a women I met recently in preparation for a keynote presentation. Gloria spent decades in a great corporate job. One day, she tried a product called “Nothing Bundt Cakes” and she was hooked. There was an franchise opportunity for her and her husband Sergio and she started the process. Of course, people thought she was crazy to leave a corporate job to open a bakery…when she didn’t even bake! In actuality, she had a bigger picture. She has two kids, and one is on the spectrum. She wanted a safe place where he could work and grow independence. Fast forward two years later, and she opened

the first of two “Nothing Bundt Cake” bakeries and both of her kids worked there and she also hired other special needs young people. In interviewing her before my talk, I asked where she got her drive from. She told me the story of her grandfather who worked on a farm in Puerto Rico. He had huge dreams and told his friends that he would buy that farm one day. Of course,

everyone told him he was crazy, including the owner of the farm! He saved .25 cents a day and eventually bought his own farm. He went on to buy 5 farms and became very successful. He taught her that hard work pays off. Don’t be afraid to dream and to act on those dreams. And, when people tell you that you must be crazy, that just means what you’re doing is outside of THEIR comfort zone and not yours. P.S. Nothing Bundt Cakes is a growing brand based on the foundation of spreading joy That’s my kind of brand! Have a great day and I’ll see you in the front-row! Your Head Usher, Marilyn

Marilyn is a highly sought-after keynote speaker and author who is driven to move her audiences out of their comfort zone and into the life that brings greater fulfillment. Her engaging and fun personality makes Marilyn the perfect choice even for audiences that are often hard to motivate. She does all of this because she loves people and wants to help them develop the skills and mindsets needed to succeed.

AHF NATIONAL

The Leadership group of the AHF-NY traditionally meets for dinner the night before the annual symposium in Flushing Queens at a favorite Chinese restaurant, this has become a true tradition

Diane Rossie and Kim Bunn-Minsly of PRO-TEK talks about products

Diane Rossie and Kim Bunn-Minsly of PRO-TEK talk with members of the AHF about their services

Diane Rossie and Kim Bunn-Minsly of PRO-TEK talks about products

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Diane Rossie and Kim Bunn-Minsly of PRO-TEK talk with members of the AHF about their services

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Stratford, Connecticut – May 11, 2023 – THE NUDYNE GROUP LLC is excited to announce the acquisition of WARREN ELECTRIC CORPORATION, based in Warren, Rhode Island.

Warren Electric Corporation, founded in 1962 by Gordon L. Benjamin Jr., a dedicated engineer passionate about providing reliable products, is a leading manufacturer of industrial immersion electric resistance heaters for water, oil, chemicals, air, and fluid applications. Holding ASME, UL, and ISO certifications, Warren designs and manufactures electric immersion heaters to meet customer’s requirements and specifications. For additional information, please visit www.warrene.com. The acquisition of Warren Electric Corporation enhances The Nudyne Group’s extensive range of heating products, expanding its capabilities in heating water, oil, and process fluids with immersion electric heating technologies, especially in commercial and industrial applications. The acquisition includes all assets of Warren Electric Corporation, featuring a 36,000 sq. ft. manufacturing facility. The business will continue operating in Rhode Island as WARREN ELECTRIC HEATING TECHNOLOGIES LLC.

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Headquartered in Stratford, Connecticut, The Nudyne Group LLC is a third-generation privately-held company specializing in water heating, hot water storage tanks, and process heating. The company’s portfolio includes the well-known water heater brands Hubbell, Vaughn, Ace, Reco, and now Warren, with manufacturing operations in Connecticut, Massachusetts, California, South Carolina, and now Rhode Island. Bill Newbauer III, CEO of The Nudyne Group LLC, said: “Warren is the perfect addition to our family of companies as we strategically expand across North America. The Warren acquisition will strengthen our ability to meet the changing needs of the commercial and industrial markets as electrification expands. We are excited to welcome Warren employees and customers to our family of companies.” Robbie Benjamin, former owner of Warren Electric Corporation, expressed her confidence in the transition: “I believe that Warren has found a great partner in The Nudyne Group, and I am confident the business will have continued success under new ownership. I have no doubt that Bill Newbauer and his team at Nudyne will remain committed to providing the highest quality products and service to Warren’s customers, a commitment that began over 60 years ago.” Carter Morse & Goodrich served as the financial advisor to The Nudyne Group LLC, with Newbauer adding: “Our advisors at CMG provided invaluable advice and assistance in this transaction. I look forward to working with this talented team as we continue exploring new strategic acquisitions.” Other Nudyne Group transaction advisors included the Buckman Group and the Law Office of Mark N. Clarke (Corporate Counsel) and Duffy & Sweeney, LTD (Real Estate Transaction Counsel).

For additional information on the companies, please visit www.hubbellheaters.com , www.vaughncorp. com , www.aceheaters.com , www.reco-cs.com , and now www.warrene.com

JANITORIAL EQUIPMENT, REPAIRS, AND SUPPLIES, DELIVERED NEXT DAY

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We are pleased to announce the promotion of Tennile Boyd as General Manager for Hilton Garden Inn Times Square Central and the Courtyard 5th Avenue Hotel. Tennile began her career at Highgate in 2013 as Director of Guest Experience at the Hilton Garden Inn where she spent the next four years until she was promoted to Director of Operations. In 2017, she was then transferred to the Lexington Hotel as Director of Front Office. There, she assisted in transforming the property to one of DiamondRock’s best performing assets and substantially improving

guest experience scores. She was promoted to a Hotel Manager at HGI42 in 2019 and was the driving force behind the re-opening of the property post-pandemic. In the same year, Tennile became the recipient of the prestigious Marriott Edge Award for Front of House Leader of Distinctive Premium Brands. Please join us in congratulating Tennile at tboyd@highgate.com.

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THE PRECISION POUR® 3-BALL LIQUOR POUR The world’s finest measured pour spout Precision Pour® 3 Ball Liquor Pour spouts are the most accurate, most durable, most reliable measured pour spouts available. With Precision Pour® liquor pourer bartenders can pour accurate shots without using a shot glass or jigger. This speeds up drink production and leads to great tasting, responsibly poured cocktails. By reducing over pouring and spills, bartenders can serve two to four more cocktails per bottle. This means that, in most cases, a Precision Pour® spout will pay for itself in just one bottle. Then, the earnings continue, bottle after bottle, for years to come.

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CALL NOW 631.408.7021

EXCLUSIVE LONG ISLAND DISTRIBUTOR OF OneEvent

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Brookdale Medical Center Installs New Food Delivery System Brookdale Medical Center just had installed a new state of the art food delviery system with all the bells and whistles needed to treat the patients like royal guests. The foodservice personal waited ten years for this system, and under the leadership of veteran Foodservice Director Patrick LaMont, the sytem finally made its way to Brooklyn, and then installed and now those who deliver the food to the patients now do it with a bounce in their step and a smile onf their faces. The Pandemic hit Brookdale Medical Center very hard and as a result the Foodservice personnel were stressed Onsceres facchucii intervit. Sa orteatia den Etris nonsulv itiquam nonendius const noris Marei in sulocrum pultorterum nicavem factum interture clut deati, signons upplis errit opublibus serdi, us consime tum ium patquodit atu vivius, ut inat, usse ta non di strae publis host videesticae diensultudam int? Opimius nonsilint. Verferturbi fuit. Umed manum conterum constrem iam ad re ignocae deffres ium nonsulto egerferia conduce rcere, diume aussenintil verceri caesti, num populinte te or abus me destrarbes ata menihil icaperec in Etris, quam es ex sed dentemus cont? Udem sulis forio, consulto nontero rissed me tis, conte dem publiu viveremnem nendium poteatiam, de inpremum num eteatium confiridem nonsus sentiliis? Me oc, vilibunultie periver ceritri ssenit, menihilicam publis C. At peritie cotiam inclut noctanum fue cienatur locatiorus rem nis. Ibus erum, es nin vit. Alarimena, Catqui es ia re tam, inam omne forestiam unternum fati, opubliam ium Rommo vem, Caturobse nontici entiam pro essulto atripienerum in te hos, ex stri ina, ut is. M. Ihilin vigna, quam tem. Ludetem huc rei in hac forio ad cri si consis acia L. Hem mei contere re confectus nocre ia de cam me te, con Itabus horum seditu me pro, intere audem convoludeme in sedit. Habut in virio essim sigit. Il cus consupe ritandi essulto ratum, consupici pubi siliure pate, ni sena, utem tiam atieme fat, nost et ponceri dicauct ursuler ipiemque temperf endiur que tanum virtum vidius hortem dem deportuam. Vo, des pesinpra vide tatante confirm ihiline adduc tandam acis nonum similictusa se actus, consum etis. out and exhausted, the new food delviery system was just the shot in the arm they needed to spring them back to life, the sytem couldn’t have come at a better time, it was like Christmas in April for the team. Ribuntem quamdi, vivis. At vis cupientis? Satam acem potisse ad Catidem fue conirtes, nos, quam tam.

THE BROOKDALE MEDICAL CENTER FOOD SERVICE TEAM TAKES A MOMENT TO DEMONSTRATE THEIR FEELINGS ABOUT THE NEW SYSTEM, AND THE PATIENTS LOVE IT, A DIFFERENCE NOTICE BY ALL

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2023 STARCHEFS ATLANTA RISING STARS AWARDS Atlanta, you’re booming. Let’s take a look at the evidence. You’ve had massive population growth and serious investment from major industries. With 65,000 new residents in 2022, bars and restaurants are opening up from Grant Park to Buckhead. Handling that increase in volume is no small feat. But Atlanta is ready for it, and ready to evolve its culinary scene to more accurately reflect the culture and people of the city.Pop-ups have been a part of the landscape in Atlanta for quite some time, but with climbing rent and changing state and city ordinances, we found an even stronger network of pop-up businesses. Through a Discord channel, chefs across the city are supporting each other and sharing resources. It’s not easy to start a pop-up, much less a brick-and-mortar, but people here have figured out that there is strength in numbers, especially amongst chefs of color, whose efforts within the city’s kitchens and bars have not always been recognized. A rising tide floats all ships, and with the growth in population and commerce, that tide is coming in fast. Investment in Georgia’s agriculture, from both the State House and small businesses, is also at an all-time high. And how could we not mention the bar scene? Put plain and simple, this city is ready to go out and party, and that’s creating opportunities for a wide range of bars. From technique-driven cocktail bars, to industry- friendly dives, to well-resourced restaurant bars, the people behind the stick are fired up and flexing their creativity. There’s something happening in Atlanta. This is a city where art, food, beverages, and culture are meeting each other head-on, with no signs of slowing down. So please, keep booming Atlanta: keep innovating, growing, and celebrating the diversity that makes you special.

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CHASE BANK DEMONSTRATES HOSPITALITY EVERY DAY

Goodwin Recruiting Was Built To Serve The Hospitality Industry. We have been a leader in hospitality management recruiting and talent placements for over 20 years. Our hospitality recruiters & headhunters understand the daily challenges of hospitality recruiting: the need for quick hires, the importance of finding talent that matches your concept, and the extraordinary shortage of available talent in today’s market. As an experienced hospitality recruiting firm, we understand that building a successful hospitality business is a moving target. They are built one key player at a time. Every role is essential, from the CEO to the sous chef. Losing a pivotal team member is a critical time for a hospitality business that can make or break it. Our hospitality recruiters & headhunters know this because we have been there. Our hospitality recruiters have deep operations experience and know what it takes to build all types of successful ventures.

• Restaurants • Hotels • Resorts • Food Services • Events & Venues • Country Clubs • Cruise Lines

• Grocery & Convenience Stores • Wineries, Distilleries, & Breweries • Bars & Nightclubs

• Catering • Casinos

• Corporate & Campus Dining • Entertainment & Theaters • Private Chefs

Goodwin Recruiting understands the need for urgency in hospitality recruiting and will move at the speed of your business to make the connections you need. Our clients range from single, independently owned operations to large, publicly-traded organizations. From fast casual to fine dining, from country clubs to retail cafes we deliver hospitality recruitment solutions.

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We Place Hospitality Professionals We place a wide array of hospitality management professionals. Goodwin Recruiting’s hospitality recruiters & headhunters not only specialize in hospitality staffing but we are also an executive search firm. That means that we can fill roles within a variety of levels for your organization. Let us be a one-stop shop from your corporate office roles through your back of the house. Goodwin Recruiting has you covered. Our hospitality recruiters & headhunters have strong roots in hospitality operations. Their commitment to personal relationships ensures that they match talent with the best company for them. Success is only possible when both the candidate and the employer are a stellar match. We put the needs of our talent and our clients first, ensuring we make the right recommendations every time.

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Crystal Hamilton: Transforming Hospitality With Knowbie’s Innovative Training Platform

In the fast-paced world of the hospitality industry, one name stands out as a beacon of change and innovation: Crystal Hamilton, the dynamic founder and CEO of Knowbie. With an impressive background as a server then sommelier and wine agent spanning over 20 years, Crystal’s passion for elevating the standards of service in the industry is unrivaled.

Born and raised in the scenic landscapes of British Columbia, Canada, Crystal’s journey from being a server to a revered industry expert is a testament to her unwavering dedication. Armed with a deep understanding of the challenges faced by restaurant workers, Crystal set out to revolutionize the way they acquire essential alcohol training. Knowbie, Crystal’s brainchild, is a simple yet powerful micro-learning platform that is transforming the landscape of employee training in the food and beverage sector. With a streamlined and gamified approach and a focus on critical thinking and confidence- building, Knowbie empowers servers and operators alike to unlock their full potential. In the restaurant industry, profitability is often found not just in food but significantly in alcohol beverages. However, there lies an irony in this potential for increased revenue. The

turnover of servers and the lack of comprehensive alcohol beverage training hinder the ability of operators to fully capitalize on this opportunity. Traditional training methods can be time-consuming, inefficient, and often fail to deliver the desired results. With each new server coming on board, there’s a learning curve, and even experienced servers may not have the necessary knowledge and confidence to upsell and promote premium beverage options effectively. This is the challenge Crystal addresses with Knowbie. By providing a specialized, gamified platform that focuses on beverage education, Knowbie empowers servers to become

true experts on the foundation of wine, beer and spirits and the skills necessary to enhance the dining experience and increase alcohol sales as a powerful driver of profitability for hospitality businesses. Crystal’s core philosophy centers around the belief that knowledge is the key to success

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in the hospitality industry. In her own words, “Knowbie is about giving every worker the tools and knowledge they need to thrive, both professionally and personally. By upskilling the entire industry, we can elevate the guest experience, boost sales, and create a more prosperous and fulfilling environment for all.”

Crystal’s Knowbie app employs a user-friendly interface that allows servers to navigate through chapters in a seamless and enjoyable manner, ensuring that they can easily access the information they need to enhance their expertise. With Knowbie, servers gain the confidence to make informed recommendations, create memorable dining experiences, and ultimately contribute to the overall success of the establishment. Crystal’s vision and leadership have not gone unnoticed. Recently becoming an Approved Program Supplier with the American Culinary Federation as well as joining the Foundation Board of the prestigious Society for Hospitality and Foodservice

Management (SHFM), Crystal’s influence continues to expand beyond the realm of Knowbie. Through these strategic relationships, she aims to further advocate for positive change in the industry, fostering collaboration and driving excellence. As Crystal’s remarkable journey continues, the impact of Knowbie is growing throughout the hospitality industry. With Crystal at the helm, Knowbie is poised to revolutionize the way we approach employee training, creating a brighter future where knowledge is fun and accessible, profits soar, and the industry thrives. In the words of Crystal Hamilton, “Knowbie is more than a training platform—it’s a catalyst for growth, transformation, and a renewed sense of purpose. Together, let’s raise the bar and redefine what it means to excel in the world of hospitality.” Take your servers from newbie to Knowbie

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LONG TIME SPONSOR OF THE ACF LONG ISLAND

Great Eastern Pasta Works, LLC

Pasta People, located in West Babylon NY, has been manufacturing and distributing fine pasta and ravioli products for over 30 years. We are a culinary solutions company providing chains, independent restaurants, and other foodservice establishments with innovative products, new menu concepts, and profitable operational ideas. We have more than 300 varieties of pasta, unique raviolis, and thin crust pizza shells that are made by chefs for chefs.

Our incredible pastas start with custom milled 100% stoneground semolina flour and fresh eggs. We slowly knead it and then we extrude it through bronze dies to give it a coarse texture that captures sauces better. The flavors and textures enable our pasta to stand alone without complex sauces. We then package it in a heat sealed container. The result is a rustic, handmade style that will enhance any dish you prepare. “It’s what’s inside that matters” From the very start, Pasta People has been designed around our customer’s needs, along with a chef’s perspective. Our exciting line of filled pasta offers our customers a wide variety of shapes and fillings to choose from, providing an unlimited supply of exciting dishes. The heart of our operation is our kitchen, which features stations for roasting, braising, grilling and reducing stocks. The bold flavors of our fillings come from our willingness to roast our own garlic, and caramelize our own onions. All of our fillings are made in-house where we prepare our own stocks and then delicately season them with fresh herbs and spices. We then wrap the filling in thinly rolled dough made with custom milled durum flour. The result is a rough-chopped handmade look with identifiable “made from scratch” flavors that are as close as you can get to making your own pasta. New items are being developed daily. We use Old World Techniques, cutting-edge technology and have a burning passion to be the best. We manufacture in a USDA facility and follow HACCP guidelines.

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Our Story Founded in 1971, Driscoll Foods has grown to become one of the largest independent foodservice distributors in the Northeast. Over the past 50 years, many things have changed: our fleet of trucks has grown from 1 to 200, our square footage has increased from 8,000 square feet to 507,000 along with additional distribution centers in Amsterdam, NY and Stroudsburg, PA, and our staff has grown to 950 employees. However, one important thing has remained the same, and that is our dedication to providing the ultimate customer experience. A company built upon the foundation of excellent service, we take pride in making the fulfillment of almost any request possible. From Portion Cut Steaks and Fresh Seafood to Grocery and Non-Food Items, Driscoll Foods Offers It All.

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BSI and Food Service Holdings is pleased to announce that Stephanie Gilbert, Executive Vice President, Corporate Growth Strategy, has been elected to a three-year term on the NAFEM (North American Association of Food Equipment Manufacturers) Board of Directors. Gilbert is an industry veteran, having held volunteer leadership positions with NAFEM and several other foodservice-related associations, including MAFSI, SHFM, AHF, and FCSI. “I am beyond thrilled and incredibly humbled to have been selected by

STEPHANIE GILBERT

our Industry peers and colleagues to support NAFEM and affiliated manufacturers on the Board of Directors. I look forward to serving with this esteemed group of fellow leaders and am confident that together, at this critical time for growth and advocacy as an Industry, we are prime positioned to make great strides for all those we serve,” stated Gilbert. Stephanie Gilbert joined BSI and Food Service Holdings in 2020 as the Vice President of Sales & Marketing and was promoted to her current position in 2021. She previously served as National Sales Manager, Consultant Services for Hobart Food Equipment and held positions at Kitchens To Go and Computrition. She obtained her CFSP (Certified Food Service Professional) designation from NAFEM in 2016 and holds her B.S. in Hospitality Administration from UNLV.

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BECOME A CUSTOMER

A PROUD SPONSOR OF THE AHF

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Mission And Vision “We belong to a global family company.”

That means that we share a set of values that guides us through everything we do. At the core of these values is the belief that through innovation, reliability, ease of use, and support, we can be the catalyst for positive change. Our products make it easy for you to embrace better health while lightening your footprint on the planet. We distill complex challenges related to safe, enjoyable drinking water down into intuitive programs that fit any space. We do the heavy lifting so you don’t have to, because we know that there a million competing priorities in your business. Leave the water part to us!

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We’re in the Business of Helping You Pecinka Ferri is a leader in Metro New York’s foodservice equipment solutions. We offer smart food service. Let our knowledge be your asset. Visit our Culinary Center and see your products and procedures come to life. We combine our knowledge with quality equipment to create the solutions you need. We help you find the right product for the right application. The equipment you use should solve the problems you have, not someone else’s.

Pecinka Ferri Associates A Metro New York leader in foodservice equipment solutions, we combine smart food service solutions with extensive industry knowledge and experience to ensure you get the right product for the right application. The equipment you use should solve the problems you have, not someone else’s. Get hands on experience with our solutions in our state of the art Culinary Center and evaluate products using your procedures.

Autosaucer

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A world renowned association Today, more than 75 years since its formation, MAFSI has grown from a small start-up to a world renowned association in the

foodservice industry. With a growing membership base of 470+ rep and manufacturer companies, the association represents more than 2,400+ individuals across North America. MAFSI is an outstanding example of the power of the cooperative and voluntary efforts of its members in a rich tradition that shall continue throughout the next century. A big thank you to all of our leaders and past presidents for the success MAFSI enjoys today. Common Questions about Manufacturers’ Reps It seems like a day does not pass at MAFSI Headquarters without a “who, what, why or how question” about the value of outsourced field sales. We concluded that it was essential to develop a general fact sheet on the realities of manufacturers’ represntatives, their value and their role in foodservice distribution. To the right are some of the most common questions and our responses. JOIN

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AHF-NJ CALENDAR OF EVENTS

EVENT

DATE LOCATION

LET’S GET COOKING CULINARY COMPETITION

DATE AND VENUE TO BE ANNOUNCED DATE AND TIME TO BE ANNOUNCED DATE AND TIME TO BE DISCUSSED

MAY

SERV SAFE CERTIFICATION

MAY

RECRUIT, RESPECT, AND RETAIN PANEL DISCUSSION SUMMER BARBECUE “LET’S HAVE FUN AND NETWORK

JUNE

DATE AND TIME TO BE DISCCUSSED DATE AND TIME TO BE DISCUSSED

PECINKA FERRI

ETHICS WEBINAR

ORLANDO FLORIDA

AHF ANNUAL CONFERENCE

AUGUST 7-9

UPCOMING TRENDS IN FOOD SERVICE

DATESNF TIME TO BE DISCUSSED DATE AND VENUE TO BE DISCUSSED

LET’S CELEBRATE HELATHCARE FOOD SERVICE WORKERS WEEK

ANNUAL EDUCATION SYMPOSIUM NOVEMBER 16 VENUE TO BE DISCUSSED

PERSONALIZATION WITH YOUR NAME OR LOGO

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AHF-NY CALENDAR OF EVENTS

EVENT

DATE LOCATION

1 CEU FOR RD & CDM

MAY 11

TBA

ANNUAL SYMPOSIUM / NEW HORIZONS IN HEALTH CARE FOOD SERVICE SUMMER FARM & EDUCATIONAL TOUR CULINARY INS OF AMERICA TOUR INCLUDING LUNCH

SHERATON LAGUARDIA EAST FLUSHING

JUNE 9

DATE AND TIME TO BE DISCUSSED

LATE JULY

BUS LEAVING VA ST. ALBANS 8 SHARP

OCTOBER

COMMUNITY VOLUNTEERING EVENT NOVEMBER

TBD

HOLIDAY PARTY AND EMPLOYEE RECOGNITION AND OFFICER INSTALLATION

DECEMBER 6 RUSSO’S ON THE BAY

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Why Choose Nextech?

1,100+ Self-Performing Technicians

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Exclusive Asset Management Tools With Our Facili-Trac Technology

Diverse & Targeted Industries

Dining & Restaurants

Shopping Centers

Health Entertainment C-Stores Technology

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Facili-Trac is designed to assist facility managers in tracking their HVAC/R expenditures and making accurate, reliable capital planning decisions. It can assist you with:

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hospitality news / July/August P 64 For more information visit www.nextechna.com

WHAT WE DO SOLUTIONS

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Because equipment does not brak- down on any schedule, PRO-PLUS has technicians available around the clock 24/7/365 Having a direct connection with many of the major manufacturers, we are able to get replacement parts quickly and execute the repair Today’s equipment is complex to operate and we train the operators as to how to operate and perform daily cleaning on equipment

Our team is authorized for installa- tion and warrantee service on most brands of equipment and can also perform start-ups Upon request we can generate his- tory of service performed on equip- ment, this is helpful in determining if repair or replacement is best

245 Newtown Road, Suite 101, Plainview NY 11803 Phone : +516.513.0911 Website : www.eproplusny.com

LONG ISLAND FOOD COUNCEL SUMMER EVENT

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Beth Torin, Chief Operating Officer

Beth Torin, RD, MA, Chief Operating Officer, served as the Executive Director for the New York City Department of Health Office of Food Safety (NYCDOHMH) for 14 years. During that period she was instrumental in the development of the grading system in NYC and responsible for inspections in restaurants, colleges and universities, membership clubs, stadiums, arenas, and corporate dining. Beth worked to develop

Bis exerae s i t a t i n r e p t i n t delestium s i m u s .

BETH TORIN, RD, MA

the HACCP guidelines as well as other health code regulations and oversaw the training of all Public Health Sanitarians. Beth is passionate about food safety and believes that it should be an intrinsic part of all food service establishments. https://www.bettercallbeth.com

How “BCB” Can Help You Achieve and Maintain an “A” Grade: Comprehensive mock inspections by former DOHMH inspectors Full inspection reports with corrective action plans • Review history to ensure that violations are corrected and not repeated • Design food safety programs that incorporate regulatory requirements into your food safety culture • Protect you from unnecessary violations , poor grades and high fines • Provide tools for management and staff accountability • Preparing and submitting HACCP Plans

• Representation at Office of Administrative Tribunal • Opening assistance including pre-permit walk-through

• Monthly services to ensure that you achieve and maintain an A Grade • Comprehensive mock inspections by former DOHMH inspectors • Monitor new regulations and assist with implementation and training for staff and managers as needed • Individualized policies and procedures • Review fire and building code compliancy The interesting story as to the origin of “Better Call Beth” For years we watched the restaurant industry have very few options when it came to consulting services . Consultants who were ex enforcement , ex construction workers and terminated food inspectors provided services that were not really helping solve the challenges that restaurants faced with food safety . Consultants would come in, leave, write a report and send a bill, while never resolving the root problems or making the changes in culture . I

was at my attorneys, Helbraun and Levey , complaining about this , and their answer was “we need to let the industry know that they had better call beth !!”

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AHF JOB BOARD

The Premier Organization for Self- Operated Foodservice The Association for Healthcare Foodservice (AHF), is the premier organization for self- operated food management professionals in healthcare and senior dining. We are a 501(c)6 nonprofit organization with a robust membership of professionals and vendors all working in the self-operated foodservice industry. AHF is dedicated to keeping our foodservice departments self-operated, in-house, and homemade Why Self-Operated? We believe self-operated foodservice increases food quality and customer satisfaction. We are committed to providing high-quality, nutritious, and comforting meals to those in our care: Our patients and their families

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