OCTOBER 2025 VOLUME 5 ISSUE 10
The Concerns Chefs Have 2026 Page 08 & Restaurants How Event Planners Can Create Unforgettable Experiences
Prepare To How To Best Be In a Trade Show
Social Media The Importance of to Restaurants
O
Nov 11-13th, 2025
LEARN MORE ABOUT THIS PRODUCT AT THE FLORIDA RESTAURANT SHOW
PUBLISHER EDDIE DANIELS
EDITOR-IN-CHIEF GABRIELA MOURA
EXECUTIVE ASSISTANT CAREN FRANKLIN ACCOUNT EXECUTIVE CAROL TERRACCIANO PODCAST HOST CHRIS PALMER “Go Cry In The Walk-In” CONTRIBUTING WRITERS JEANINE BANKS VERONICA MCLYMONT LINCHI KWOCK
CHEF COCO ERIC WEISS LYNN SCHULTZ
GRAPHIC DESIGNER ANABEL MARTINEZ
GROWTH STRATEGIST CHAD DANIELS
SOCIAL MEDIA GABRIELA MOURA
WEBSITE VISIT OUR
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CONTENTS
P.25
P.36
P.66
WHEN DOES IT MAKE SENSE TO GET A BANK LOAN FOR A RESTAURANT? 64 CAREER CHEF AND ACF BOARD MEMBER, NOW LIVES HIS DREAM 62 WHAT IS ALL THE HOOPLA ABOUT PLANT BASED FOODS 40 I AM SOON GRADUATING HIGH SCHOOL AND THINKING ABOUT BECOMING A CHEF 35 HOW TO BEST PREPARE TO BE IN A TRADE SHOW: 38 HOW THE HANYC STRENGTHENS NEW YORK’S HOTEL INDUSTRY 66
HOW EVENT PLANNERS AND RESTAURANTS COLLABORATE TOGETHER 12 WHAT DO CHEFS SEE AS THE BIGGEST 2026 CHALLENGES 08 LETTER FROM THE PUBLISHER 04 NEXTECH CONTINUES TO GROW ITS COMMERCIAL KITCHEN EQUIPMENT DIVISION 07 THE IMPORTANCE OF SOCIAL MEDIA TO RESTAURANTS 15 18 HOW RESTAURANTS BECOME THE BEST BY TREATING GUESTS LIKE FAMILY
THE TRUTH BEHIND DOH MISPERCEPTIONS IN RESTAURANTS 24 WILL THERE BE OUTDOOR DINING IN NEW YORK IN THE WINTER? 26 INSIDE THE MINDS OF FOODSERVICE INNOVATORS 20 WHY IS ICE CARVING SUCH AN INTRIGUING ART? 22 HOW TO CHOOSE THE RIGHT CULINARY SCHOOL 28 HOTELS 20 YEARS FROM NOW A VISION OF TOMORROW’S HOSPITALITY 34
Letter from the Publisher
Dear Readers, HOSPITALITY NEWS, now in its fifth year, has much to celebrate — including being officially recognized as a media partner by the AHF (Association of Healthcare Foodservice), SHFM (Society of Hospitality and Food Service Management), and the New York, Florida, and California Restaurant Show groups. It’s been a challenging but rewarding journey. Launching during the pandemic gave us a front- row seat to witness the hospitality and food service industry’s remarkable comeback. The recovery didn’t happen overnight, but by any measure, our industry — and our country — is once again firing on all cylinders. From our current vantage point, we’re seeing extraordinary innovation and an unprecedented wave of new products and services — many of which will be featured in upcoming editions of HOSPITALITY NEWS. We invite anyone with innovative products or services to reach out, as we’re always eager to showcase “what’s new” in hospitality and food service.
As always, a heartfelt thank you to our loyal subscribers and followers. Your continued support inspires the HOSPITALITY NEWS media team and keeps us striving toward new heights.
Eddie Daniels
SAUL ZABAR IN LOVING MEMORY JUNE 4, 1928 - OCTOBER 7, 2025
Story on P.25
HOSPITALITY NEWS OCT | Page 05
CONFERENCE SPONSOR
NEXTECH CONTINUES TO GROW ITS COMMERCIAL KITCHEN EQUIPMENT DIVISION
Nextech’s Commercial Kitchen Equipment Division continues to strengthen its role in the foodservice industry, with one of its most significant achievements being its growing partnership with UNOX, a global leader in professional ovens and kitchen solutions. Today, Nextech supports UNOX in 20 states, providing comprehensive warranty service, responsive dispatching, and consistent technical support that enhance the customer experience and reinforce UNOX’s reputation for quality. This collaboration has also opened new doors with shared national accounts. One example is Outback Steakhouse, which had been a Nextech customer before the UNOX relationship. While Nextech supported them in select markets, the UNOX partnership enabled Nextech to expand service into additional regions, creating a seamless solution for both the manufacturer and the end user. The result has been stronger coverage, faster service, and increased confidence among foodservice operators who rely on their equipment to perform at the highest level. By building on partnerships like these, Nextech demonstrates its ability to deliver scalable, national solutions in the foodservice equipment space while maintaining a local touch. This success underscores Nextech’s commitment to being the trusted service platform for manufacturers, distributors, and end users alike. Industry engagement is also critical to Nextech’s growth strategy. Participation in this year’s Society for Hospitality and Foodservice Management (SHFM) conference highlighted the value of industry associations in building relationships, sharing best practices, and creating pathways for collaboration. Nextech looks forward to exploring opportunities to serve on SHFM committees and continue deepening its involvement in the foodservice community.
MEGAN LANGSTON DIR. OF BUSINESS DEVELOPMENT COMM, KITCHEN DIVISION
VISIT US AT THE FLORIDA RESTAURANT SHOW
BOOTH 1545
HOSPITALITY NEWS OCT | Page 07
WHAT DO CHEFS SEE AS THE BIGGEST 2026 CHALLENGES
Here are several of the biggest challenges chefs are likely to face heading into 2026, drawn from current trends, reports, and expert commentary. You could use these as talking points or slide headings in your presentation: Key Challenges for Chefs in 2026 Labor Shortages & Retention Persistent difficulty finding and keeping qualified staff— line cooks, sous chefs, pastry, etc. High turnover; many leave within a short period due to long hours, burnout, or poor work/life balance. Rising Operational Costs Increased expense of food / ingredients (driven by supply chain disruptions, inflation, climate impacts) Higher labor costs (wages, benefits) due to competitive market and regulatory pressures Jimmy Costs of utilities, rent, equipment, packaging also rising. Supply Chain & Sourcing Challenges Disruptions in supply chains — delays, unpredictable availability of certain products.
Pressure to source sustainably and ethically (local, organic, low waste), which may cost more or require different supplier relationships. Mental Health, Work Culture & Burnout Kitchens are high-pressure environments; long hours, low margins, and intense physical and mental demands contribute to stress.
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Regulatory & Policy Pressures Changes in minimum wage laws, labor law compliance, food safety regulations. Immigration policy affecting availability of workers (in regions where chefs rely on migrant labor). Sustainability & Environmental Pressure Demand to reduce food waste, energy use; to source sustainably; reduce packaging and carbon footprint. Regulatory and consumer pressure is increasing to adopt more sustainable practices, which often involve upfront cost or operational changes. Profit Margin Squeeze Because of rising costs (labor, food, overhead) margins are under pressure. Chefs/restaurants may need to simplify menus, optimize portioning, adjust pricing. Balancing quality and price so customers feel they’re getting value—raising prices risks pushing away customers.
Toxic workplace cultures and lack of adequate support (mental health resources, respectful leadership) are growing concerns. Technology & Automation Integration Need to adopt new technologies: digital order systems, kitchen automation, data analytics. Chefs must balance investment costs with ROI. Ghost kitchens, delivery platforms, off-premise business models are growing and changing dynamics. Evolving Consumer Expectations More demand for value, customization, and transparency (e.g. menu origins, sustainability, health). Post-pandemic shifts: more takeout/delivery, less dine-in; guests more conscious of hygiene, safety, experience.
HOSPITALITY NEWS OCT | Page 09
NOVEMBER 11-13, 2025 Orange County Convention Center // Orlando, FL
COMPLIMENTARY REGISTRATION We are offering you a to the 2025 Florida Restaurant Show and co-located Pizza Tomorrow Summit! 🎉 Join us November 11–13 at the Orange County Convention Center to experience:
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Page 10 | HOSPITALITY NEWS OCT
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HOSPITALITY NEWS OCT | Page 11
Stronger Together:
How Event Planners and Restaurants Can Create Unforgettable Experiences
By Gabriela Moura Event Planner, Decor Designer, and Founder of Gabriela Events LLC
In hospitality, I’ve learned one simple truth — we’re always better when we work together.
As an event planner, I’ve collaborated with chefs, restaurant managers, and owners who share the same passion: to make people feel something special the moment they walk in. We both live for that reaction — when the food, atmosphere, and details come together perfectly. But too often, planners and restaurants operate side by side instead of truly as partners. And that’s where opportunity is lost. As we step into 2025–2026, collaboration isn’t just a good idea — it’s a real growth strategy. Here’s what I’ve learned from years of planning events and working closely with restaurants that truly get it. Start With the Same Vision — Not Just the Same Venue A great partnership starts long before the first guest arrives. It begins with a shared vision. When I meet with a restaurant, we don’t just talk about menus or setup — we talk about the feeling we want people to have when they leave. Is it connection? Celebration? Inspiration?
That clarity shapes everything. If I’m planning a fundraiser, I’ll partner with a restaurant that values community. If it’s a luxury corporate dinner, I’ll choose a team that understands elegance and service. When both sides contribute ideas, the event becomes seamless — not a transaction, but a story told together.
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The best partnerships don’t end when the last guest leaves — they build visibility for both sides. Co-Brand and Cross-Promote When I post about an event, I always tag my restaurant partners — chefs, teams, and collaborators. Guests love to see what happens behind the scenes, and those posts help both brands reach new audiences. That’s the beauty of collaboration — when one shines, everyone does.
Play to Each Other’s Strengths
Event planners know how to handle flow, timing, and aesthetics. Restaurants know flavor, service, and rhythm. When those skills merge, the guest experience becomes unforgettable. Here’s what works in real life: Create a shared timeline — from menu deadlines to décor setup. Keep communication clear with one point of contact on each side. Always do a pre-event walkthrough together. That final step might sound simple, but it’s the one that guarantees success. Seeing the space through the guest’s eyes makes all the difference. If an event turns out beautifully, don’t let it be a one- time success. Turn it into a signature experience — That’s how partnerships grow — not just through one great night, but through shared stories that last. something that can be repeated, refined, and remembered. Think of a recurring dinner series, a themed tasting night, or an annual celebration that guests look forward to year after year.
HOSPITALITY NEWS OCT | Page 13
Clear expectations protect everyone’s time and effort. Define who’s responsible for food, décor, rentals, and service. Contracts That Protect and Respect Both Sides
Build Flexible Partnerships
There’s no one-size-fits-all model. I’ve worked with restaurants in many ways: Private dining events for 20–30 people. Off-site catering where the restaurant’s food shines under my event brand. Co-hosted experiences like wine dinners, chef tables, and holiday galas. The key is flexibility — allowing both sides to showcase what they do best.
That professionalism builds trust — and trust builds repeat business.
Celebrate the Wins
After every event, I take time to thank everyone involved — chefs, staff, and collaborators. I share photos, tag partners, and publicly celebrate the teamwork. Because success is contagious — and gratitude leaves a lasting impression. The 2026 Mindset: Collaboration Is the Future The hospitality world is evolving, and collaboration is no longer optional — it’s essential. When planners and restaurants see each other as creative partners instead of contractors, the results are powerful: more visibility, more trust, and more opportunities for everyone involved. At the end of the day, it’s simple — When we plan together, we grow together.
Communicate Like a Team
I love tech tools like Tripleseat or HoneyBook , but they only work when paired with human connection. Use Technology to Simplify, Not Replace If there’s one secret to making every collaboration work, it’s communication. No surprises, no last-minute changes — just mutual respect and clear updates. A successful event isn’t luck. It’s the result of dozens of small conversations handled with care.
Use them to stay organized — not to replace the personal touch that defines hospitality.
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THE IMPORTANCE OF SOCIAL MEDIA TO RESTAURANTS Why Smart Restaurants Are Rethinking Their Social Media Strategy Social media is no longer optional for restaurants — it’s the new front door. But as the digital landscape evolves, operators are asking a smarter question: how much is too much? In an era of paid algorithms, influencer fatigue, and AI-driven content, the smartest brands are learning to use social media strategically — not desperately. Here’s how to strike the balance. The Digital Reality Check Social media remains one of the most effective tools for driving awareness, engagement, and loyalty. Platforms like Instagram, TikTok, and Google Business are the modern version of foot traffic — guests “walk by” with their thumbs. But it’s a mistake to see social media as the entire marketing strategy. The best- performing restaurants treat it as a conversation tool, not a crutch. Why You Still Need Social Media It’s Where Your Guests Live More than 80% of diners discover new restaurants online before visiting in person. Platforms like Instagram and TikTok are the new Zagat — they shape first impressions. Visual Storytelling Drives Desire Food is inherently visual. A perfectly plated dish or behind-the-scenes reel connects emotionally and instantly — something traditional advertising struggles to do. Community Engagement Is Currency Responding to comments, sharing user-generated content, and highlighting your team builds trust. Guests don’t just want to eat — they want to belong.
It Amplifies Every Other Channel Social media works best when integrated with email marketing, loyalty programs, events, and PR — not when it replaces them. It’s the amplifier, not the orchestra. Where Restaurants Go Too Far Chasing Viral Instead of Valuable A million views don’t mean a full dining room. A small, loyal local following that converts into repeat visits is worth far more than fleeting viral fame.
HOSPITALITY NEWS OCT | Page 15
Bytes & Bites- AI in Foodservice Industry experts discuss how Artificial Intelligence is transforming foodservice and hospitality. Connect, learn and be inspired with the SHFM Charlotte Local community as you enjoy an evening of networking, hors d’oeuvres, beer and wine. Thank you to our host David Rio Chai & Tea!
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Charlotte City Club 121 W. Trade St. #3200 Charlotte, NC 28202
Members - $30 Non-members - $35 Students - $15
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THE ART OF HOSPITALITY: How Restaurants Become the Best by Treating Guests Like Family
In today’s competitive dining landscape, great food alone isn’t enough to create a standout restaurant. The true differentiator—the quality that keeps guests coming back and talking about their experience—is exceptional hospitality. Becoming the “best” restaurant starts with a culture that places people first, from the front door to the kitchen pass. Start with a Welcoming Culture Hospitality begins before the first guest arrives. Owners and managers must hire and train staff who genuinely enjoy serving others. A warm greeting, attentive body language, and an eagerness to help set the tone for the entire meal. Staff who feel valued and supported will naturally extend that care to guests. Personalized Service Memorable restaurants remember details. Whether it’s a guest’s favorite wine, a preferred table, or a dietary restriction, recording and sharing this information across the team turns a
routine meal into a personal experience. Small touches—offering a favorite appetizer unprompted or celebrating a birthday with a handwritten card—make guests feel truly known.
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CONSISTENCY IS KEY Hospitality means reliability.
From the cleanliness of the restrooms to the timing of each course, every visit should meet the same high standard. Guests return when they trust they’ll receive the same warm welcome and well-executed meal every time. Empower the Team Empowered employees create magic moments. Give servers the authority to resolve small issues on the spot—whether comping a dessert after a long wait or offering a complimentary drink. Quick, gracious solutions turn potential complaints into opportunities to impress. Lead by Example Owners and managers set the tone. When leadership demonstrates kindness and respect, staff follow suit. Greeting regulars, checking in on tables, and expressing gratitude to the team reinforce a culture of genuine care. 0.50 Go Beyond the Plate Hospitality extends past the dining room. Thoughtful communication—confirmation calls, prompt responses to reservations or social media messages—makes guests feel valued even when they’re not on site. Community engagement, such as supporting local charities or hosting neighborhood events, deepens connections and builds loyalty. Ultimately, the best restaurants understand that hospitality is more than service; it’s the art of making people feel seen and appreciated. When guests leave feeling like part of the family, they’ll return—and bring others with them.
HOSPITALITY NEWS OCT | Page 19
Innovation doesn’t just happen in the kitchen—it starts in the mind. The foodservice industry has always been about adaptation, but today’s most forward-thinking professionals are doing more than responding to change—they’re creating it. From AI-driven kitchens to sustainable sourcing, these innovators are reimagining how we prepare, serve, and experience food. Curiosity as the Main Ingredient At the heart of every breakthrough is curiosity. Foodservice innovators question everything— from the way menus are written to how ingredients are stored. They see inefficiency as opportunity and are constantly asking, “What if?” Chef-technologists, for instance, are merging culinary skill with data analytics. They use sensors to monitor freshness, algorithms to predict demand, and automation to free up staff for what truly matters—creativity and guest connection. Their curiosity isn’t limited to flavor; it extends to the entire dining ecosystem. Design Thinking Meets the Dinner Table Modern innovators think like designers. They approach hospitality as a human-centered experience—where ambiance, service, and emotion blend with food. Whether it’s a quick- service chain adopting smart kiosks or a fine- dining venue experimenting with augmented reality menus, design thinking is the new secret sauce. Inside the Minds of Foodservice Innovators
As one leading operator recently said, “We’re not in the food business anymore—we’re in the experience business.” And that shift requires a new kind of mindset—one that blends empathy, data, and bold experimentation. Sustainability Is the New Status Symbol Today’s innovators see sustainability not as a trend, but as a competitive advantage. They’re redesigning supply chains, reducing waste, and sourcing smarter. Some restaurants are now using upcycled ingredients, others are powering kitchens with renewable energy.
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Consumers notice. They’re more loyal to brands that align with their values, and innovators know it. For them, sustainability isn’t just an ethical choice—it’s a business strategy that fuels growth and credibility. Technology as a Tool, Not a Threat In the minds of true innovators, technology isn’t the enemy of hospitality—it’s the enabler of it. Robotics, automation, and AI are being used to enhance—not replace—the human touch. Imagine a kitchen where robotic arms handle repetitive prep work while chefs focus on artistry. Or a front-of-house system that uses AI to personalize every guest’s dining experience. These aren’t science fiction scenarios; they’re happening now in food labs, test kitchens, and visionary operations across the country. The Courage to Fail Forward Perhaps the most defining trait of a foodservice innovator is courage—the willingness to fail fast, learn faster, and try again. The best ideas often emerge from the boldest experiments. Whether it’s testing plant-based proteins before they were mainstream or piloting digital tipping systems, these pioneers embrace risk as the price of progress. A New Era of Possibility What goes on inside the minds of foodservice innovators isn’t chaos—it’s controlled imagination. They balance creativity with practicality, heart with data, and heritage with innovation. Their vision is shaping the next generation of dining experiences, proving that the future of foodservice doesn’t belong to the biggest brands—it belongs to the boldest thinkers.
HOSPITALITY NEWS OCT | Page 21
Ice carving is such an intriguing art because it blends creativity, skill, and impermanence in a way few other art forms do. Here are some of the WHY IS ICE CARVING SUCH AN INTRIGUING ART? Unlike stone or wood, ice is temporary. An ice sculpture will melt or fade away, sometimes within hours. That fleeting quality gives each piece a sense of preciousness and urgency—people know they’re witnessing something unique that will never exist in the same form again. Transforming the Ordinary into the Extraordinary Ice is something familiar and everyday, but in the hands of a skilled carver, it becomes elegant, detailed, and luminous. Light plays through it beautifully, making the sculpture seem almost alive. A Dance Between Precision and Nature Carving ice requires incredible technical skill and an understanding of how ice behaves under tools and temperature. One wrong cut can shatter hours of work. This balance between human control and the unpredictability of nature makes it thrilling to watch and create. Drama in the Moment Because of its temporary nature, ice carving is often done at live events. Audiences can watch the sculpture take shape, feeling the tension, risk, and artistry in real time. It’s both performance and creation. reasons it captivates people: The Ephemeral Beauty Cultural and Culinary Significance Ice carving is used in culinary arts, weddings, festivals, and cultural celebrations around the world. From elegant swans at banquets to elaborate competition pieces, the art elevates any occasion and connects to tradition and craftsmanship.
Pure Interaction with Light Unlike other mediums, ice can glow, shimmer, and refract light. Carvers use this to their advantage, shaping pieces that look entirely different as the light changes— almost like they’re alive.
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It doesn’t have to be fancy. It just has to be real. Artificial intelligence may write fast, but it can’t replace the warmth of your words, your thoughtfulness, or your presence in someone else’s life. So, here’s to celebrating human connection—front-row style. The bonus is, when you take the time to uplift someone, you’ll find your own spirit lifted too. On this Front-Row Friday, I invite you to think about what you can do to create a meaningful connection today, a connection that ChatGPT can’t replicate: Write a handwritten letter or card. Send a text with words of encouragement. Share a favorite quote with a friend. Call someone just to say, “I was thinking of you.”
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.
Have a wonderful Front-Row Friday! Your Head Usher,
Marilyn
Human connection. In this inspiring episode of Front-Row Fridays, motivational speaker Marilyn Sherman shares a touching story about the importance of human connection in our increasingly digital world. At a time when artificial intelligence and technology seem to be taking over, Marilyn highlights a heartwarming example—the “Dad Letter Project.” What is the one thing that ChatGPT can't replace? Meet Rosie from Ohio, who received handwritten letters filled with encouragement from her dad every day since fourth grade. Now in her 30s, Rosie shared her story on TikTok, offering her retired dad’s letter-writing talents to others in need of some fatherly wisdom and love.
The overwhelming response showed just how many people are craving genuine, compassionate connection.
HOSPITALITY NEWS OCT | Page 23
In the fast-paced world of restaurants, the Department of Health is often seen as a looming threat rather than a partner. Misunderstandings about inspections, inconsistent enforcement, and sensational media coverage have fueled misconceptions that persist in commercial kitchens. Yet, the DOH’s true mission is not to shut businesses down, but to safeguard public health and strengthen trust between operators and their customers. The Truth Behind DOH Misperceptions in Restaurants
Perception of the DOH as “the Enemy” Many operators view health inspectors as people looking to “shut them down” rather than as partners in food safety. This adversarial image often overshadows the DOH’s actual purpose: ensuring public safety, preventing outbreaks, and protecting both the business and the consumer. Misunderstanding the Rules Health codes are dense, technical, and vary by state and municipality. Operators sometimes confuse what’s actually required versus what’s “recommended.” Example: Some owners think gloves are always required, when in reality, proper handwashing can be acceptable in many situations. Lack of Consistency Different inspectors may interpret rules differently, or may focus more heavily on certain violations. This leads to operators believing inspections are arbitrary or unfair, when in reality, it often comes down to interpretation and inspector training. Focus on Small Infractions Restaurant owners sometimes get frustrated when cited for things they see as “minor,” like a cracked tile or an improperly labeled spray bottle. To the DOH, these are risk factors for contamination —but to operators, it feels like nitpicking.
Media & Word of Mouth News stories about restaurants being “shut down” often sensationalize violations. Chefs and operators swap stories about “crazy inspectors,” which reinforces myths instead of facts. Fear of Business Loss A low grade or a public report of violations can immediately hurt sales and reputation. This fear makes the DOH seem like a threat, when in reality, compliance builds customer trust. Not Enough Training in Foodservice Many employees and even managers are not trained thoroughly in health code requirements. Instead of proactive education, they learn during inspections—leading to surprises and resentment. Misperceptions come from fear, lack of education, inconsistent enforcement, and the tension between compliance and daily business pressures. The DOH’s actual mission is to prevent foodborne illness and protect public health—but unless operators see inspectors as allies, the “enemy narrative” will continue.
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Born and raised in New York City, Saul devoted his life to the family business founded by his parents, Louis and Lillian Zabar. Together with his brother Stanley, he helped shape Zabar’s into a beloved New York institution—defined by quality, authenticity, and a deep connection to the Upper West Side. Known for his exacting taste and hands-on approach, Saul personally oversaw everything from smoked fish to cheese and coffee, ensuring that every product met his high standards. For decades, he greeted customers by name, sharing warmth, humor, and the kind of welcome that made generations of New Yorkers feel at home. SAUL ZABAR W ith heavy hearts, we share the passing of Saul Zabar, president, co- owner and a defining force behind Zabar’s, at the age of 97. Our family has been deeply touched by the outpouring of love and cherished memories shared by so many.
He was a loving husband, a cherished father, and a deeply loved grandfather. Saul also leaves behind the thousands of employees who came to love and admire him—and of course, the countless customers who found comfort, community, and connection at Zabar’s. Saul’s passing marks the end of an era, but his legacy lives on in every bagel, every slice of smoked fish, every cup of coffee, and every conversation that fills our store each day.
HOSPITALITY NEWS OCT | Page 25
Will There Be Outdoor Dining In New York In The Winter?
Yes — there will be outdoor dining in New York in the winter — but in a more limited, creative, and regulated form than in the warmer months. Here’s a breakdown of what to expect, what’s changing, and what makes it viable (or not). What the Rules Say Under the city’s new outdoor dining program, sidewalk dining is permitted year-round. However, roadway (street) dining is seasonal: it must be removed between November 29 and April 1. That seasonal restriction is being debated. New legislation (Intro. 1421) aims to restore year-round roadway dining by removing the seasonal limits, potentially making street cafes active even in colder months. So legally, only sidewalk cafés currently have guaranteed year-round status. Street dining is generally off-limits during the deepest cold unless rules change.
How Restaurants Make It Work — Winter Outdoor Tactics Even with constraints, many NYC restaurants still operate outdoor setups in winter by getting creative: Heated patio enclosures / roofed structures: Some restaurants install enclosed structures with heaters or heat lamps to maintain comfort.
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Modern Luxury Partial sheltering & wind breaks: Using wind barriers, curtains, or glazing on three sides to reduce exposure. Seasonal menu & service adaptation: Special menus for winter (heartier, faster service) and limiting outdoor dining hours when temperatures drop too low. Restaurants that have “perfected winter outdoor dining” tend to blend multiple tactics — strong insulation, heating, and enclosed designs. Challenges to Winter Outdoor Dining Weather extremes: Snow, heavy wind, freezing cold, freezing rain make continuous outdoor service very difficult or unsafe. Heating cost & energy burden: Running heaters or heated domes is expensive and raises operational costs. Igloos / domes / pods: Clear domes (sometimes called “bubble pods”) or similar domed enclosures allow diners to be outside but protected from wind, snow, or cold air. Heat lamps & radiant heaters: For patios that remain partially open, many restaurants use overhead heat lamps, infrared heaters, or electric heaters to warm the space.
Outlook for Winter 2025–2026 Given current rules and industry practices, here’s what you’re likely to see: Sidewalk café seating will continue year- round in many places. Street (roadway) dining will mostly pause during winter — unless the legislation passes to make it year-round. The restaurants that persist outdoors will be those with strong winter infrastructure — well-insulated pods, heat systems, and creative designs. More hybrid models: indoor-outdoor merge, or semi-enclosed terraces that can adapt to weather. Permitting & regulation: Seasonal rules, structural safety codes, fire and ventilation standards all impose extra barriers. Wear & tear / maintenance: Enclosures, heating systems, covers, and structural elements need ongoing maintenance; snow accumulation, wind damage, or moisture can degrade them. Guest comfort & demand: Even if heated, many diners may still prefer indoor spaces when it’s very cold — reducing demand.
HOSPITALITY NEWS OCT | Page 27
HOW TO CHOOSE THE RIGHT CULINARY
SCHOOL in 2025-2026
Choosing a culinary school today isn’t just about where you’ll learn to cook — it’s about where you’ll launch a career in an industry being reshaped by technology, sustainability, and global innovation. The right school will teach you more than recipes. It will prepare you for the realities of modern kitchens — AI-powered ordering, robotics, plant-forward menus, and leadership in hospitality. Here’s how to make the right choice. Start with Your Culinary Vision Ask yourself: What kind of chef do I want to become? Restaurant Chef or Entrepreneur? Look for schools with strong business, menu design, and cost-control courses. Pastry or Baking Specialist? Choose programs with dedicated pastry labs and certified master bakers on staff. Food Technologist or R&D Chef? Seek schools connected to product development labs, food science programs, or research kitchens. Sustainability & Farm-to-Table Advocate? Pick programs with garden partnerships, local sourcing initiatives, and sustainability curriculum. Hotel, Cruise, or Corporate Chef? Focus on schools with management, international internships, or hospitality-industry affiliations. Knowing your direction narrows your options and prevents “school hopping” later.
Check Accreditation and Reputation Accreditation matters — it ensures your education meets professional and safety standards recognized by the industry.
Look for schools accredited by: Beyond accreditation, reputation counts.
Talk to chefs, read alumni reviews, and check where graduates work. The best schools have strong alumni networks that lead to apprenticeships, jobs, and mentoring. Evaluate the Curriculum — Beyond Knife Skills A great culinary program blends technical mastery and creative innovation. Seek out schools that offer: Modern technology integration (AI menu planning, digital ordering, and kitchen robotics demos) Nutrition, sustainability, and global cuisine Culinary business management (costing, HR, marketing, entrepreneurship) Food safety, sanitation, and compliance Hands-on externships or apprenticeships in real kitchens. Schools that are still teaching in a “1990s model” may not prepare you for tomorrow’s kitchens.
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Remember: success depends more on your skill, drive, and creativity than on price tag alone.
Consider Location and Network
Location impacts both your learning and your career launch. A school in New York, Los Angeles, or Chicago offers exposure to elite restaurants and diverse cuisines, while smaller regional schools may provide more personalized instruction and lower tuition.
Look for proximity to: Vibrant restaurant districts
Hospitality events or expos (like the NYC Restaurant Show or NRA Show in Chicago) Opportunities for part-time work or apprenticeships during study The right city can become your first post- graduation job market.
Visit the Campus — Experience the Culture A visit can tell you more than any brochure. Watch how instructors interact with students. Are the kitchens clean, efficient, and well-equipped? Do students look engaged and inspired? Ask to sit in on a class, tour the labs, and talk to recent grads about real outcomes. Your gut feeling matters — you’ll be spending long, intense hours in those kitchens.
Weigh the Cost — and ROI
Tuition for culinary schools can range from $10,000 to $100,000+.
Before you enroll, compare what you’ll gain in return: Job placement rate Internship opportunities Scholarships or sponsorships Alumni earnings and advancement Ask schools about financial aid, externship pay, and articulation agreements (some let you transfer credits toward a bachelor’s degree).
HOSPITALITY NEWS OCT | Page 29
Look for Future-Ready Learning By 2026, the best culinary schools will integrate: AI-based menu analytics Virtual reality training kitchens Sustainability certifications Robotic equipment demonstrations Food innovation incubators These emerging tools aren’t gimmicks — they’re the new normal. A forward-thinking program will ensure you’re ready for both traditional fine dining and the kitchens of the future. Trust Your Passion — and Your Plan At the end of the day, the right school is the one that fits your goals and fuels your creativity.
Ask yourself: “Will this place challenge me, connect me, and inspire me to become the chef I want to be?” If the answer is yes — that’s your school. Choosing a culinary school isn’t just a decision about education. It’s a statement about the kind of professional — and person — you want to become in hospitality’s next chapter. In 2025–2026, kitchens are blending tradition with technology. The schools that honor both are the ones that will shape the future of dining. The internet has a long list of credible Culinary Schools
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ANNUAL GENERAL MEETING AND COCKTAIL RECEPTION
SAVE THE DATE
NOVEMBER 14TH, 2025
WHERE:
Intercontinental New York Barclay
ANNUAL MEETING:
3:30 PM
COCKTAIL RECEPTION:
5:30 PM
212.754.6700 info@hanyc.org www.hanyc.org
NOVEMBER 11-13, 2025 Orange County Convention Center // Orlando, FL
We are 50 days away from the Florida Restaurant Show , sponsored by the Florida Restaurant & Lodging Association, taking place November 11-13th at the Orange County Convention Center - and early registration savings end October 6th. Here's everything you need to know - and why you can't afford to miss it:
sessions, makes the show a wonderful growth opportunity for restaurants. What will you discover? 👬 What exhibitors will be there? Over 250 top suppliers, brands, and innovators will be on the show floor -- ready to showcase the tools, tech, and ingredients that can make a difference for your business. And you'll have access to the Pizza Tomorrow Summit show floor too! View the full list here.
⏱️ Why should I step away from my restaurant or business? Because one day at the show can save you weeks of meetings with potential vendors, suppliers, and tons of time on research. Everything you need will be under one roof! 💰 Why does it matter for my business? The Florida Restaurant Show is more than an event - it's an investment. You'll leave with proven ideas, new products, and fresh energy to grow your restaurant or foodservice business in a competitive market. You'll leave with new menu ideas, new vendors for fresh ingredients, new suppliers, new tech systems, and of course - new friends. 🤔 Ok, that sounds good, but what will I actually get out of it? Fresh menu ideas, cost-saving products, labor- saving tech, and real strategies from experts and operators like you. One operator told us that being able to meet vendors, make connections, and discover options, while also finding opportunities for growth from the education
Page 32 | HOSPITALITY NEWS OCT
🍕 Who else is attending? You'll be in great company with thousands of fellow restaurateurs, multi-unit operators, chefs, pizzaiolos, hundreds of FRLA Members, and tons of foodservice leaders from across Florida and the southeast. Build real connections and share real ideas. 🎓 Is there education? Yes! Sessions cover everything from boosting traffic and streamlining operations to menu innovation and marketing - practical strategies you can use immediately. View the entire program here. 🏆 How can I watch culinary demonstrations or competitions? Catch it live on the show floor at the Culinary Innovation Theater! Grab a front-row seat to these competitions -- including the Rapid Fire: Combi Oven Challenge, Powered by Unox (Booth #1750) and Competition Ingredients provided by Sysco -- you'll see the top chefs in action, and leave feeling inspired with new menu ideas and ways to incorporate tips and tricks into your restaurant operation.
👉 How much is it and how do I register? The $55 advance rate ends on October 6th! Register today HERE while this badge tier is still available! Show admission includes access to the exhibits, all of the education sessions, the competitions, and the co- located Pizza Tomorrow Summit at no extra cost! See you in Orlando!
The Florida Restaurant Show Team
GET STARTED ON YOUR SHOW REGISTRATION BELOW
REGISTRATION HERE
OUR PORTFOLIO
Twenty years from today, the hotel experience will feel more like stepping into a work of interactive art than checking into a traditional property. Advanced technology, sustainable design, and deeply personalized service will merge to create environments that are as memorable as the destinations themselves. Arrival and Check-In The guest journey will begin long before arrival. Artificial intelligence will study travel history, dietary preferences, and even sleep patterns to customize an itinerary automatically. Biometric recognition will replace keys and front desks: facial scans or a simple voice confirmation will unlock rooms, process payments, and alert staff to a guest’s arrival. Living Spaces that Think Guest rooms will be fully adaptive ecosystems. Climate, lighting, and soundscapes will shift to match circadian rhythms. Smart surfaces will display entertainment or transform into workspaces at a gesture. Furniture may reconfigure itself for lounging, dining, or exercise. Holographic concierges will appear on demand to recommend activities or book experiences in real time. Sustainability as Standard Tomorrow’s hotels will generate much of their own energy through solar “skin,” wind micro- turbines, and kinetic flooring. Grey-water recycling, plant-based insulation, and vertical gardens will reduce environmental impact while supplying fresh herbs and vegetables to on-site kitchens. Robotics will handle precision food preparation, ensuring minimal waste and perfect portioning. Hotels 20 Years from Now: A Vision of Tomorrow’s Hospitality
Human Connection Enhanced Ironically, technology will give staff more time for genuine interaction. Freed from repetitive check-ins or manual scheduling, hoteliers will focus on creating meaningful, memorable moments—private chef dinners, curated cultural tours, or surprise touches tailored to each guest. The hotel of 2045 will be a seamless blend of high tech and high touch: an eco-friendly, intuitive sanctuary where innovation supports the timeless art of hospitality.
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I am soon Graduating High School and Thinking about becoming a Chef, Is That a Good Idea Considering Robots Are Becoming More Popular
Pursuing a culinary career can still be a smart and rewarding choice—even as automation and robotics become more common—if you approach it with the right mindset. Here are some points to consider as you plan your next steps: Robots Handle Repetition, Not Creativity Robotic cooking systems are already automating tasks like flipping burgers, chopping vegetables, and even preparing simple sauces. These tools are great at precision and efficiency, but they can’t match a chef’s creativity, ability to pair flavors, or instinct for presentation. High-end dining, catering, and concept development will continue to rely on human imagination. Human Connection Remains Central Dining is an experience, not just a transaction. Guests value the story behind a dish, the personality of the chef, and the hospitality that surrounds the meal. Those emotional connections—greeting guests, customizing dishes, leading a kitchen team—are difficult to automate. Technology Can Boost Your Career Rather than replacing chefs, technology often becomes a tool. Learning how to work alongside smart ovens, AI-driven ordering, and robotic prep equipment can make you more efficient and employable. Tech-savvy chefs are in demand for leadership roles.
Diverse Career Paths Culinary training
opens doors beyond restaurant kitchens: food styling, research and development, private cheffing, hospitality management, or owning your own business. Many of these roles blend creativity, leadership, and strategy—areas where humans excel. If you’re passionate about food, innovation, and hospitality, becoming a chef is still a strong choice. Embrace
technology as a partner, cultivate your unique style, and focus on the creative and leadership skills that no robot can replicate.
HOSPITALITY NEWS OCT | Page 35
The Value of Association Membership
Why Vendors, Manufacturers, and Service Providers Should Join and Connect with Foodservice Trade Associations The foodservice industry thrives on relationships — and trade associations are where those relationships begin. For vendors, manufacturers, and service providers aiming to grow within this fast-changing market, joining the right associations isn’t just smart Trade associations bring together the key players of the industry: restaurant owners, chefs, purchasing agents, facility managers, and executives. By joining, vendors and manufacturers gain access to the very people who specify, purchase, and influence buying decisions. It’s an environment built for introductions that lead to contracts, partnerships, and long-term business growth. Industry Credibility and Trust Membership in respected trade associations signals legitimacy. It shows that your company is committed to industry standards, ethics, and collaboration. Being part of recognized organizations like the National Restaurant Association (NRA), SHFM, or NAFEM positions your brand as a credible partner that understands the language and values of foodservice professionals. Market Insights and Emerging Trends Associations are hubs of information. They provide access to exclusive data, research, and forecasts that help members stay ahead of trends — from networking — it’s strategic positioning. Direct Access to Decision-Makers equipment innovation and menu evolution to regulatory updates and sustainability practices. Vendors and manufacturers who stay informed can adapt faster and bring more relevant solutions to their customers. Education, Training, and Visibility Through expos, webinars, and publications, associations offer unmatched opportunities to
educate operators about your products and services. Exhibiting or sponsoring at industry events ensures your brand is seen by hundreds of qualified leads in one place — a marketing return few other channels can match. Collaboration and Innovation The best innovation happens through collaboration. Associations create forums where suppliers and operators exchange ideas, discuss challenges, and explore new technology and systems together. By being part of those conversations, vendors gain insight into the operator’s real needs — and can tailor solutions accordingly. Advocacy and Industry Support Trade associations also serve as the collective voice of the foodservice industry. By joining, your company helps influence legislation, food safety standards, and workforce development — shaping a healthier, more sustainable industry for all. In foodservice, who you know and where you show up can be just as important as what you sell. Joining and engaging with trade associations places your business at the center of the industry — where trust is built, opportunities are born, and brands become leaders.
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Our Mission OZZI is the leading sustainability partner for responsible organizations and institutions.
Always good to go. From container to collection, OZZI brings you effortless returns and accountability in one revolutionary/powerful system. It’s sustainability made simple.
SOLUTIONS
INDUSTRIES
OZZI is making a difference wherever food and beverages are served “to-go” in paper, plastic, and foam containers. By promoting sustainable and ecologically-minded reusable containers, OZZI is leading the way in transforming the world from a disposable society to a nation that cares about the environment. Our mission at OZZI has always been to create an environmentally conscious, user-friendly, and 100% effective system that eliminates disposable products generated from food service operations. We are proud to see that our success is evident in the growing popularity of the OZZI brand, as well as the partnerships we have formed with many prestigious colleges and universities coast to coast. With a strategic plan for a sustainable future, we are thrilled to report that OZZI has already averted an estimated 35 million disposable containers to date. Join us in making a positive impact on the environment by switching to the OZZI system today.
We are excited to introduce the revolutionary OZZI system to the food service industry. Our innovative technology eliminates the need for traditional disposable take-out containers, making it a perfect fit for college and university campus dining centers, healthcare facilities, hotels, restaurants, food courts, supermarkets, quick service venues, and sports and entertainment arenas.
HOSPITALITY NEWS OCT | Page 37
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