VOLUME 1 / EDITION 3
NOVEMBER 2021
ROBOTICS IN FOOD SERVICE
DISCOUNTS & SPECIALS ON THE INSIDE
November 2021 / HOSPITALITY NEWS P1 HOTELS - RESTAURANTS - HEALTHCARE - ARENAS - BAKERIES ON-SITE - EDUCATION - CASINOS - CLUBS - CATERERS
peopleready.com
Bartenders Cleaning crew members Concession workers
Food servers Ticket-takers Ushers And more
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Message from the Publisher Those that know me, know that I am in the field and interacting with food service operators, property managers, procurement managers, owners and managers of distribution and manufacturing companies for over 40 years. The concerns are consistent amongst the diverse group, the supply chain has us all compromised. It’s less about the pandemic, and more about the inability to fill orders and satisfy customers, due to getting materials and personnel to fill key positions. The consensus of opinion is, the best we can hope for, is an imporvement Q1, if in fact that happens, we can assume the 2022 will be strong “ the supply chain has us all compromised ” EDDIE DANIELS PUBLISHER
November 2021 / HOSPITALITY NEWS P3
Perspective is Everything By: Mark P. Steinberg, SteinbergPresentations.com
In terms of how we view our lives and the world, it’s almost impossible for a person to live a positive life if they have a negative frame of mind. One of the big ways that people get trapped into negative ways of thinking has to do with the timing orientation they take when they consider their lives. Many people unfortu- nately get trapped in the past, and they spend way too much time regretting it, thinking about the way they could’ve done things differently, and thinking about things that went wrong that could’ve gone right. The fact is there’s nothing we can do about the past… hope- fully we learn from it, hopefully we are better because of it, but we cannot change it.
is far better on so many levels to be someone who plans for possibilities, as opposed to aimlessly fearing them.
Steinberg, Perspective
Be a planner, NOT a worrier. Worriers use “what if thinking.” Planners use “if then thinking.” If A hap- pens then I’ll do B. If C happens then I’ll do D, and so on. It is much better to be a planner, it is much worse to be a worrier. So, don’t focus too much on worrying about the future, don’t spend your time regretting the past, so what does that leave for us? It leaves us the opportunity to live in the present… embracing the present moment… living in the “now,” controlling what we can and accepting what rience the world positively. Therefore, if you can live your life with the belief that everything happens for a reason, and that at every moment you are exactly where you need to be, and that even seemingly difficult roads lead to beautiful destinations, you will fill your life with tremendous, unimagined beauty and peace and joy. If you can believe that there is a meaning and purpose for everything that occurs, you won’t be stressed ever again, because no matter what happens you’ll believe there’s a reason it’s happening. Always remember: the deeper the valley, the greater the view from the mountaintop. Try to live your life with positivity; and remember that when you change per- spective, everything about the way you experience your life also changes. we can’t. It gives us the life-enhancing op- portunity to approach and view things with a positive frame of mind. When you view the world positively, you will dramatically influence your ability to expe-
So, to spend inordinate amount of time in the past – especially bathed in regret – is not beneficial. It doesn’t help us now; it doesn’t help us moving into the future. Learn from whatever happened, especially if it was a failure you experienced, be better because of it, but don’t get trapped in regret. Another way that people get trapped that has to do with the timing perspective they take on their life is that many people wind up
worrying tremendously about the future, and they use what is often referred to as “what if thinking.” What if that happens, what if this happens, oh my gosh what if that happens; and they worry themselves into a frenzy fearing things that may not even materialize. Curiously, 50% of the time the thing you’re worried about does not even occur. If it does happen, 50% of the time it turns out to be not nearly as bad as you thought it was going to be in the first place. And even if it is bad, you’ll have more than enough time to worry about it then, you don’t have to worry about it now. Research has shown that even if an event you are wor- ried about never materializes at all, the fact that you worried about it has virtually the same negative effect on your mind and body as if you had actually experi- enced the feared event. Rather than being a worrier, it
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ON THE INSIDE...
COVER CIA TALKS ABOUT VIP EVENT WEEK OF 10/4 Rehendent istem simporio veliquis amus amenisque sinvenimos sundis que volorepro que sequian imole- nis mossimpore doluptinum adicae sam. 06 DOMINICAN VILLAGE SALUTES ITS HEROES Rehendent istem simporio veliquis amus amenisque sinvenimos sundis que volorepro que sequian imole- nis mossimpore doluptinum adicae sam. 09 CALENDAR OF EVENTS, MANY YOU WOULD NOT WANT OT MISS As the pandemic winds down many associations are going live with their conferences and trade shows 14 AHFNJ PRUDLY SHARES ITS MILESTONES OR 2021 The AHFNJ takes many awards in 2021, and gets special recognition at 2021 AHF National Conference 12 LINCHI KWOK TALKS ABOUT CHAL- LENGS OF HOSPITALITY Rehendent istem simporio veliquis amus amenisque sinvenimos sundis que volorepro que sequian imole- nis mossimpore doluptinum adicae sam. 30 CAREER OPPORTUNITIES IN THE HOSPITALITY WORLD Rehendent istem simporio veliquis amus amenisque sinvenimos sundis que volorepro que sequian imole- nis mossimpore doluptinum adicae sam. 36 CIA SCHOLARSHIPS HELPS MANY PREPARE TO BE FUTURE ICONS Rehendent istem simporio veliquis amus amenisque sinvenimos sundis que volorepro que sequian imolenis mossimpore doluptinum adicae sam.
EDITOR & CEO EDDIE DANIELS _______________ CAREN FRANKLIN EXECUTIVE ASSTISTANT CONTRIBUTING WRITERS JEFF NEMETH CAROL TERRACCIANO LINCHE KWON GRAPHIC DESIGNER ANDRE GARABEDIAN CLIENT REPRESENTATIVES MARTIN DANIELS MARIA MEDINA SOCIAL MEDIA MANAGER MONICA THOMAS PROOFING MANAGER HALEY NEMETH _______________________ 202 TERMINAL DRIVE PLAINVIEW NY 11101 www.hospitalitynewsny.com 516.376.6862 MEDIA PARTNERS HANYC AHFNY ANFNJ AHF NATIONAL CULINARY INST OF AMERICA BAKERS GUILD
November 2021 / HOSPITALITY NEWS P5
DOMINICAN VILLAGE RECOGNIZES ITS TEAM OF HEROES FOR THEIR UNWAIVERING EFFORTS DURING THE PANDEMIC. SEE THE NEXT TWO PAGES TO HEAR FROM SOME OF THEM, AND THE VENDORS THAT PARTNERED WITH THE DOMINICAN VILLAGE TO GET THEM THROUGH THE TOUGHEST OF TIMES
CLICK HERE TO VIEW THE DOMINICAN VILLAGE VIDEO
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November 2021 / HOSPITALITY NEWS P7
HEATHER MAHLSTEDT CASE MGR, RES. ADVOCATE
SHERRI BEVERLY DINING ROOM MGR
NORMA CUMMINGS PRES OF RES COUNCIL
ALBER BELCHER DIR. OF SECURITY
SR. DENISE HAVILAND DIR. OF PASTURAL CARE
JACQUELINE FORD COMM REL. COORDINATOR
DAVID PARENT ENV DIRECTOR
MEREDITH KELLY DIR. OF COMM RELATIONS
SUZANN OSTERBERY DIR. OF NUTRITION
A special thanks to EmilyMonem for the coordination of the video and submission of the information that made this project possible
EMILYMONEM COMMUNITY REL & DEV DIR.
P8 November 202 1 / HOSPITALITY NEWS
DOMINICAN VILLAGE CEO ERIC KALT PUTS THE DAYS BUSINESS ASIDE TO HONOR STAFF AND...
Eric Kalt, CEO and President of the Dominican Village, didn’t need to be there for a long time to realize he is a very special place, a place that employees special people and a place that special people reside. Mr. Kalt is certainly not new in the business, he brings with him several years of being in the healthcare field, so he is able to identify a “special place” easily and quickly. What makes this place so special is that the departments to the line workers treat the residents like family, and also treat co-workers like family, everyone has everyones back, and its beautiful to observe this, pandemic or not, the love and car- ing is in the air, each and every day. During the height of the pandemic, when the dining room was closed meals were brought to the residents rooms, but not just delivered, the delivery protocol was to deliver the meals with a smile, with a song, with personality and warmth beyond what anyone would have or could have expected.
ERIC KALT PRESIDENT & CEO
Mr. Kalt, who has tenor at many healthcare facilities, maybe more than he cares to admit, will upon re- tirement, when ever that may be, will always have a special place in his heart, not just for the facility, but for those in it, both the staff and the residents, as they are all special. If you have a chance to see the video, which can be seen on the digital issue of this magazine, you will
get a snapshot of what the “DOMVILL” is all about. Two thumbs up for the team and reh residents.
November 2021 / HOSPITALITY NEWS P9
WHY EMPIRE BAKERY HOLDS ONTO ITS CUSTOMERS Empire Bakery, in buisness for over 30 years, built the buisness on focusing on quality equipment and the service behind the equipment, along with strong in-service training and staying connected to the customer after the sale. Post sale pupport has prove to be the key to customer retention, a “help” department give the customer a feeling of security ot know there will somebody there when the need arises. Empire has a team of certified and quailfied installers along with an after install service program to carry you through the delivery, install, start up and warranty phase, and once past the warranty, there are traiined service companies and in-house technicians available when need be. empirebake.com
P10 November 202 1 / HOSPITALITY NEWS
EVENT
DATE WEB SITE
KOSHERFEST MEADOWLANDS NJ
kosherfest.com
NOV 9-10
AMCULINARY FEDERATION MARRIOTTMELVILLE
lichefs.com
NOV 1
ISSA LAS VEGAS CONV CENTER
issashow.com
NOV 15-18
THE HOTEL EXPERIENCE JAVITS CENTER HANYC INTERCONTINENTAL HOTEL
thehotelexperience.com
NOV 14-15
hanyc.org
DEC 9
SHFM FLORIDA
shfm-online.org
DEC 6-8
IBIE EXPO LAS VEGAS CONV CENTER
bakingexpo.com
SEPT 18-21
AHFNY HOLIDAY PARTY RUSSO’S ON THE BAY RESTAURANT SHOW JACOB JAVIT’S
ahfny.org
DEC 8
internationalrestaurantny.com
MAR 6-8
ADD YOUR INDUSTRY EVENT AT NO CHARGE FOR INFORMATION ABOUT PLACING AN EVENT ON UR CALENDAR, E-MAIL MARIA AT maria@hospitalitynewsny.com
November 2021 / HOSPITALITY NEWS P11
10/21/2020 Sally the Robot Goes Contactless Anna Wolfe
Senior Editor - Restaurants Anna Wolfe profile picture
Chowbotics has developed a mobile app for fast, contactless order- ing for its fresh food robot, Sally. The company has also expanded the robot’s menu capabilities, elevating the culinary experience for ranging tastes. Chowbotics has also introduced a large format video interface for responsive marketing that creates an engaging customer experience. Chowbotics’ fresh food robot offers contactless ordering through mobile app and QR code. Contactless Ordering Chowbotics has developed a proprietary app to allow contactless ordering, creating a safer self-serve experience for patrons and faster throughput for operators. Users can now browse the menu and place an order with their nearest Sally from anywhere, through their own personal smart devices. Upon arrival at the robot, a QR code is scanned to complete the order.
Sally, created by food robotics com- pany Chowbotics, offers thousands of custom meal and snack options from any combination of up to 22 ingredients, in addition to chef-crafted, pre-programmed bowls.
Allowing customers to view the menu and place an order before arriving also greatly increases the throughput of the robot by reducing ordering time. The average time to order and dispense a meal with the app is reduced by as much as 50% resulting in higher meals served per day capabilities for operators.
Responsive Marketing Video Interface Sally the Robot engages with operators through the Chowbotics’ robot cloud manage-ment platform, a new video interface included on all new robots (and available as an add-on to existing ones) will allow operators to proactively engage with patrons and market specific items based on the menus they are running. This could mean displaying breakfast bowls in the morning and a BBQ bowl in the early evening to boost incremental sales. It also allows operators to engage new users with the fresh food robot from a distance, and highlight ingredient sourcing or other partners. This new capability uses the powerful effects of video marketing paired with data to increase awareness, engagement, and ultimately sales.
P12 November 202 1 / HOSPITALITY NEWS
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November 2021 / HOSPITALITY NEWS P13
VENDOR DIRECTORY
EQUIPMENT DEALERS
WEB SITE
SAMTELL
samtell.com
ROGERS & SONES LABEL EQUIPMENT
rogerandsones.net
labelfoodequipment.com
ELITE EQUIPMENT AND DESIGN
elitestudioe.com
SINGER-TUCKER
singerequipment.com
CHEMICAL COMPANIES ECO-LAB CHEMICAL COMPANY SAN-TEC CHEMICAL COMPANY
WEB SITE
ecolab.com
santecchemical.com
RONBAR LABS
ronbarlabs.com
DIVERSEY CHEMICAL COMPANY
https://diversey.com
IMPERIAL-DADE
https://imperialdade.com https://cleansetec.com
CLEANSE-TEC CHEMICAL COMPANY
EVENT PLANNERS
WEB SITE
GABRIELA EVENTS ELEGENT AFFAIRS
gabrielaevents.com
https://elegantaffairscaterers.com
FOOD DISTRIBUTORS
WEB SITE usfoods.com
DIVERSIFIED
GARGUILO PRODUCE
https://gargiuloproduce.com
SYSCO
sysco.com
MATHEW’S MEATS
https://www.mathewsprimefoods.com
STAFFING AGENCIES
WEB SITE
AT YOUR SERVICE
aysservicestaff.com
PEOPLE READY RESTAURANT ZONE TOP HOSPITALITY RECRUITING
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CULINARY SCHOOLS
WEB SITE
CULINARY INSTITUTE OF AMERICA CIA
ciachef.edu
JOHNSON AND WHALES
jwu.edu
INSTITUTE OF CULINARY EDUCATION
ice.edu
KOSHER CULINARY CENTER
kosherculinarycenter.co
LINEN COMPANIES COAST LINEEN SERVICES
WEB SITE coatlinenservices. imperialdade.com
IMPERIAL-DADE CLEANSE-TECH SMALLWARES
WEB SITE
WELLTOLD GLASSWARE
https://welltolddesign.com/
INDULGE KITCHEN SUPPLIES TABLES AND CHAIRS RESTAURANTFURNITURENET
https://indulgekitchensupplies.com/
WEB SITE
restaurantfurniture.net
PRINCE SEATING
https://princeseating.furniture/
CLEANING COMPANIES
WEB SITE
ALPHA SOLUTIONS
alphasolutions.com sani-systems.com
SANI-SYSTEMS
HOODZ
hoodzinternational.com
PROFESSIONAL SERVICE
WEB SITE
ACCOUNTING ACCOUNTING BANKING SERVICES
abc l L i I
LEGAL LEGALW
TO BE LISTED IN THIS DIRECTORY PLEASE REACH OUT TO: martin@hospitalitynewsny.com THERE IS NO CHARGE TO BE IN THIS DIRECTORY AS THIS IS A SERVICE TO OUR SUBSCRIBERS
November 2021 / HOSPITALITY NEWS P15
HOW 3D ROBOTS CAN AID HOTELS AMID LABOR SHORTAGES OPINION / TECHNOLOGY BY DAVID CHEN - ORBBEC | AUGUST 23, 2021 SHARE The pandemic upended many sectors with mass layoffs at the beginning of COVID-19 and ended with record labor shortages. The hospitality sector in particular was deeply hit with massive unemployment gaps that ran well above the national unemployment rate during the pandemic. While other industries have started on the road to recovery, the hospitality industry is still 2.8 million jobs shy of where it was in February 2020. With more than 60% of Americans willing to travel again, 55% of U.S. companies planning to resume business travel within the next three months and more than a third of current hospitality workers planning to exit the industry, the hotel industry is in a bind. Long-term labor solutions in the area are needed to meet the rising demand for travel and seismic shifts in the hospitality workforce. This is where 3D camera-equipped robots can play a role. Robots are some of the most impactful forms of hospitality technology hoteliers can invest in to maintain efficiency, serve guests and aid understaffed operations. Solving staffing shortages From retail stores to the hospitality realm, customer-facing industries are already solving staffing short- ages and improving operations through robots equipped with 3D imaging sensors. For example, restau- rants have added self-navigating robots for food delivery and table bussing while grocery chains have discov- ered that robots can assist in cleaning, providing stock management alerts and checkout duties. These tasks are typically limited in their customer-facing duties but are repetitive and time-consuming activi- ties that are easily programmed into digital sidekicks. This makes robots an ideal solution to the staffing short- ages many hotel properties are experiencing. Properties of all sizes are starting to realize the practical uses for service robots - or “co-bots,” which work alongside humans to extend and improve performance, taking the burden off human workers so they can handle more demanding responsibilities. Versatile functionality A popular function behind the implementation of 3D camera-embedded robots is the ability to increase self-service functionality, increase convenience and improve customer experiences for guests. Mobile robots can perform navigation tasks that include guiding guests to their rooms and delivering commonly requested room service items such as pillows, blankets, towels and toiletries. They can even operate as roving security guards throughout the property.
continued on p. 84
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TAKESBAKINGTO
THENEXT LEVEL
Most of you probably heard of “BOWLING FOR DOLLARS” but now NETFLIX bring you “BAKING FOR DOLLARS” titled” “BAKING IMPOSSIBLE” CLICK TO WATCH THE VIDEO
Baking Impossible is a competition where teams of bakers and engineers — put together by judge and preem- inent “bakineer” Andrew Smyth — make mostly-edible creations that can withstand a particular week’s stress test. The winning team of each “mission” gets a leg up on the next one, and the losing team goes home. The overall winning team gets $100,000. We’ve seen plenty of baking competitions, and we’ve seen competitions that involve math, engineering and sci- ence. But have we ever seen one that utilizes both at the same time? Probably not — until now. Baking Impossi- ble’s contestant teams consist of a baker and an engineer, and both of their skill sets will come into play during each “mission.
November 2021 / HOSPITALITY NEWS P17
QUALITY PREVENTIVE MAINTENACE
It’s the little things that keep your restaurant running smoothly. At Pro-Plus, our team will work to keep your kitchen running at peak efficiency and fully compliant with sanitation and OSHA standards and codes. Our technicians will take every step necessary when it comes to caring for your kitchen.
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FOCUS ON YOUR PASSION. WE HAVE YOUR BACK!
Managing all of the processes of the Back of House is extremely complex and improving operational efficiency within an organization requires identifying areas of waste and improvement to increase efficiency. Only then can management focus on making the most of those resources to increase productivity. The ComplianceMate system addresses a critical need for proactive food safety initiatives at every type of foodservice establishment and enhances your Operational Efficiencies. Through a combination of wireless temperature sensors, mobile technologies, and easy-to-use tools built for the modern kitchen, ComplianceMate gives you total control over food safety and compliance at your food service establishment. With real-time access to temperature data, you can quickly identify operational deficiencies and prevent food safety mishaps before they occur. You can also make evidence-based decisions about kitchen processes and staff training. We help customize your checklists and guidelines into ComplianceMate . From time and temp checklists to brand-specific standards, there’s no compliance metric that ComplianceMate can’t handle.
ComplianceMate is trusted by these restaurants and many more
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November 2021 / HOSPITALITY NEWS P21
HANYC was one of the sponsors of NYC Tourism is Back, Start Spreading Your News, an event held to rec- ognize the revival of the tourism industry and to bring industry leaders together. The event was held at One
P22 November 202 1 / HOSPITALITY NEWS
CLICK HERE TO VISIT THE HANYC WEBSITE
November 2021 / HOSPITALITY NEWS P23
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We are a commercial and industrial Laundry Equipment Sales and Service company, widely recognized for prompt, reliable, and cost effective industry solutions for laundromats, hotels chains, residential building, restaurants, spas andfitness centers, non-profit and religious organizations, nursing homes and rehab centers etc. We are well recognized and well respected in the industry with over 20 years of experience. Our 40K sq foot facility currently houses extensive inventory of new, used and Reconditioned equipment, parts and accessories.
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November 2021 / HOSPITALITY NEWS P25
www.ndlabs.com
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P26 November 202 1 / HOSPITALITY NEWS
https://bestinthebar.com
November 2021 / HOSPITALITY NEWS P27
Labor Shortages, Foodservice Automation This Week in Foodservice Joseph M. Carbonara October 19, 2021
The robots have arrived. One QSR chain turns to Google to help create better guest and employee experiences. Are labor short- ages the new normal? These stories and more This Week in Foodservice. Another week goes by and another robot reports to work in a restaurant, or so it seems.
In this instance, CaliBurger plans to open a Washington restaurant that uses an auton- omous robot system to cook fries, per a release from the company. It can also cook chicken breasts and tenders, onion rings and other items. The restaurant will also feature an ordering and payment recognition system that leverages opt-in facial recognition and cashless payments. If the CaliBurger name rings familiar, it should. The company has been working with this technolo- gy for a while. And this is just the latest in a string of instances where operators have turned to robotics to offset labor and other challenges in recent months. For example, a restaurant in the Twin Cities now uses robots to run food items to tables where servers take over the last few steps. This helps the restaurant deal with labor shortages in the area. And the University of Illinois at Chicago is using robots this fall to deliver food to students on cam- pus, as reported here a few weeks ago. A concept that’s making a go with robotics, albeit in a slightly different way, is Sushi Hana in the Pacific North- west. At this restaurant, guests order food at their tables using a tablet and their sushi orders get delivered via a high-tech monorail system. The restaurant uses robotic equipment to make rice balls, too. But for all of this to work, robotics, and any other form of automation for that matter, has to provide the proper return on investment for operators, as this FE&S article notes. For years now, the foodservice industry has wondered when the use of robotics would become more wide- spread. Perhaps that time is now. For more information, reach out to B.S.E. Marketing CHOWBOTICS
P28 November 202 1 / HOSPITALITY NEWS
GETTING THE A IN RESTAURANT INSPECTIONS & FOOD SAFETY
1 in 6 Americans get food poisoning each year. Add up the numbers - that’s 48 million illnesses each year
Most of us really enjoy dining at restaurants. I know I do. But how can we be sure that the food we consume is safe to eat? With all the recent recalls involving everything from lettuce, meat, melons and even cereal, it can certainly seem exhausting to practice vigilance when it comes to food safety. This is why our trusty local health department and other federal agencies are here to help us make good (and safe) decisions. The Powerful Agency That Safeguards Our Food the FDA The creation of the Food and Drug Administration dates back to 1927, when Congress charged the Department of Agriculture’s Bureau of Chemistry with the enforcement of the 1906 Food and Drugs Act. Initially, Congress split this bureau into two distinct agencies: one which handled regulations, and another to conduct experiments. By 1979, it was under the aegis of the Department of Health and Human Services. But it wasn’t until the 1970’s that the FDA became the agency that we know today, after quite a few name changes, reorganizations, and even relocations. The tasks of this agency in its present incarnation are, of course, what interests us now, and the safeguarding of our food sources is of great significance today. We inherently place trust not only in the FDA, but a myriad of local and state agencies that are the final responsibility of the FDA to ensure that stringent guidelines are followed. What Restaurant Proprietors Can Expect from an Inspection An inspector arrives at a restaurant establishment, clipboard or smart phone in hand, and begins his or her inspection with a score of 100 and starts deducting points from there. Essentially, the procedure goes something like this: The Kitchen • The kitchen is inspected for proper employee hygiene. Workers must rinse, soap, scrub for at least 20 seconds, and dry off with a one-use towel. They must also use gloves and hair protection, and not be on duty if they are ill or have open cuts. • Additionally, raw meat and fish are tested using a digital thermometer to ensure that they are being cooked to the right temperature (160 degrees F for ground beef, 145 degrees F for fish. The inspector will then turn his attention to the freezer and refrigerator for proper storage temperatures (zero degrees F for freezers, and 40 degrees F or below for refrigerators). • Inspectors observe how food is prepared in order to catch any instances of cross-contamination. This means that knives, cutting boards, utensils, and especially hands that are used in handling raw meat are separated from ready- to-eat food. The food must be properly washed and sanitized. Processed ingredients must be properly stored and come from licensed commercial kitchens. • Other Areas • There are, of course, other areas to inspect, known as the static areas: the areas that don’t change very much. This would include dishwashing equipment and sinks, employee and customer restrooms. • The storage and labeling of toxic cleaning products are critical as well. So are the proper functioning of HVAC sys- tems and smoke detectors. • Inspectors will check for the cleanliness of the dining tables, the floors, and the walls and ceilings. Even the dump- ster and other trash receptacles are checked. makefoodsafe.com
November 2021 / HOSPITALITY NEWS P29
November 9-10 / Meadowlands Arena, Secaucus NJ Kosherfest is the leading Kosher food and beverage trade event serving the retail, foodservice, manufacturing and distribution industries.
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Who We Are Culinary Depot was born in the heat of a school cafeteria. Working to make lunches for hundreds of kids daily, Sholem Potash saw a way to make things easier. He developed a plan to install a better kitchen for the school, one based of off his own experience in the kitchen. From there, Culinary Depot grew into the powerhouse
EQUIPMENT - SMALLWARES - TABLETOP - FOODPREP - WAREWASHING
continued on next page
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VENDOR DIRECTORY CONTINUED
Here at the Kosher Culinary Center we aim to teach, inspire, and devel- op a love for cooking. We encourage you to come express your passion and enthusiasm for the culi- nary arts and walk away with a broadened palate, sense of pride, and a new career path
COOKING REFERRAL SERVICES
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November 2021 / HOSPITALITY NEWS P33
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P34 November 202 1 / HOSPITALITY NEWS
(212) 625-3369 office@weddingcakes.com
We were heading into the busiest spring wedding season we ever had when the shutdown was announced. We were told to vacate the commercial building in midtown, where our studio+bakery was operating. We were faced with the unknown. I spent the next three months at home creating new recipes and spending countless hours broadcasting on Instagram live with my cake friends abroad. By early June, I was ready to resume our culinary activities and form a new partnership with a colleague called RBI Treats. While producing wedding cakes for small outdoor parties, we delivered thousands of cookies, macaroons, and mini-cakes on our bicycles. Soon enough, we found ourselves shipping RBI Treats across the country. We are happy to report that the demand for wedding cakes has been plentiful as New York is bouncing back. As a result, we are reviving our relationships with caterers, hotels, and event spaces to collaborate on grand and joyous celebrations. Amongst many partnerships, William Panagiotopoulos at Sleepy Hollow Country Club stands as a testimony to the resilience of the New York Event Industry.ww Ron Ben-Israel, Chef/Owner
November 2021 / HOSPITALITY NEWS P35
RESTAURANT ZONE
P36 November 202 1 / HOSPITALITY NEWS
899.513.5096 therestaurantzone.com
November 2021 / HOSPITALITY NEWS P37
CAREER OPPORTUNITIES
SCOPOS RESTAURNT GROUP is looking to fill the following positions
of our reservation and third party delivery tablets. They will possess an ability to answer the phone in a professional manner giving proper information. BarBack he Bar Back position is an entry level position; great for someone who is interested in eventually becoming a bartender. They will be responsible for preparing the bar station with spirits, syrups, juices and garnishes to ensure the bartender has all things neces- sary to serve the guests. They will ensure a clean work space and keep the bar stocked with clean glassware and ice amongst other items necessary for service. Server The server will be responsible for guiding guests through their entire dining experience with a thorough knowledge of all menu items. They must exhibit a pro- fessional demeanor when taking guests orders and tending to the guests through every aspect of tableside service.
‘The Barrow House’ Clifton, NJ ‘Cowan’s Public’ Nutley, NJ ‘The Vanguard’ Harrison, NJ ‘Franklin Social’ Jersey City, NJ ‘Gus’ Last Word’ Wood-Ridge, NJ Line Cook Ability to learn and execute reci- pes correctly and within the safe- ty standards of the health depart- ment. Must have experience and working knowledge of the vari- ous cooking techniques amongst the varied kitchen stations. Dishwasher An entry level position; great for someone who is interested in eventually becoming a line cook! Responsible for washing dish- es and cooking equipment in a timely manner during and between service. Host/ Hostess The Host/Hostess will be respon- sible for greeting and seating our guests in a timely fashion with a friendly, professional demeanor. They will display a confident use
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About Us ACFLI chefs participate in culinary competitions, charity fund-raisers, and public demonstrations. They teach classes and take classes. ACFLI chefs are on the “cutting edge” of the culinary profession on Long Island! ACFLI led the campaign to include high school vocational students in the American Culinary Federation as Junior members. Local chefs have included these students in all chapter activities, and acted as mentors. Many of these students have gone on for post secondary culinary education. Now there is a program for high school culinary programs called ACCESS ACF. This program validates the high school culinary arts programs and allows graduates to take a national certification test to achieve the first level of professional certification. Vision and Mission Statement Vision: To position and maintain the ACFLI as the leading culinary organization on Long Island, through ed- ucation, community involvement, and social events, while promoting integrity, high performance, community and excellence. Mission: The American Culinary Federation provides accredited educational programs, certifications and net- working designed to enhance professional growth for all current and future Chefs and Pastry Chefs.
Become a Sponsor If you are interested in sponsoring the ACF as a corporate sponsor or program sponsor, please contact us at info@lichefs.com or by calling 631-805-8161. We have numerous opportunities available within a variety of budgets. Our purpose is to help our sponsors gain recognition while they support us achieve our goals. Call or email us today and find out how your com- pany can get involved!
http://www.lichefs.com
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Mark Steinberg, steinbergpresentations.com/, 917-750-6801
Steinberg & Associates presents award-winning speeches and corporate training programs on an array of topics including: Stress Management, Time Management, Customer Service, The Art of Creativity, and Interpersonal Communication. Now featuring trending topics in the Psychology of the Hospitality and Food Service Indus- tries, for over 20 years Mark Steinberg has developed a national reputation as one of the most engaging, inspiring, and informative personalities on the speaking and corporate training circuit. Visit: Website: steinbergpresentations.com/ Speech: youtube.com/watch?v=bxqG6Xs_RBo Auto-Inspiration Video Series, episode1: youtube.com/watch?v=aXYv45o7o-g
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(909) 595-2510
www.tuxton.com
info@tuxton.com
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ciachef.edu
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MANY COMPLAIN THAT THEY DON’T GET ENOUGH “BANG FOR THEIR BUCK!” ARE YOU GETTING ALL YOU NEED FROM SOCIAL MEDIA?
“ Success seems to be connected with action. Successful people keep moving. They make mistakes, but they don’t quit. ” — Conrad Hilton
S ocial Media is such an ambiguous term. What exactly does it mean? Of course, you don’t know whether you’re getting the best bang for your buck when you may not know the true meaning of the term “Social Media.” For this article, we’ll define social media as the various interactive platforms that allow the sharing of informa- tion, ideas, services, products, company press releases, career interests etc. via virtual communities and net- works. These platforms include LinkedIn, Facebook, YouTube, Instagram, and Twitter. Back to the initial question, before you can determine the “bang for your buck” or your return on investment (ROI), you need to clearly define your social media ob- jectives. As you brainstorm and put together your Social Me- dia marketing plan, here are some possible objectives: business conversions (customer lead generation/ac- quisition), products/services awareness, employee trust, branding, traffic to your website etc. Also, make sure you consider all your social audiences, like em- ployees, suppliers, partners, and shareholders. These are very important as well. After you’ve decided what your main objectives and audiences are, determine the strategies and tactics WHAT EXACTLY DO YOU WANT TO GET OUT OF SOCIAL MEDIA?
to achieve these objectives. Success starts with your team. First, select the team that will oversee social me- dia creation, posting, responding and analytics. You can either look within, hire new staff or choose an agency that specializes in social media. Next, put together a social media calendar which con- sists of the topics, links, photos, quotes, videos, me- mes, events, content etc. that will be posted for the day, week, and month. You will need to do this monthly. Make sure that there is a central location like Google Drive to keep all your photos, videos etc. Finally, you need to have platforms for measuring suc- cess. Most companies have Google Analytics integrat- ed on their website. There are many tools for measuring the success of social media. SEO platforms like SEM- rush and Moz also have tools for measuring social me- dia success. Social listening tools such as Sprout Social and Hootsuite will help you determine if you are getting the best “bang for your buck”. And if all this seems quite overwhelming, you can always reach out to us here at Media Magic (mediamagicnow.com). We’ll be happy to give you a free consultation! n
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EXPERTISE. EXPERIENCE. SOLUTIONS.
Providing your equipment the “T.L.C.” needed for efficient
Servicing all maintenance needs no matter the challenge
Qualified to service all types of Hobart equipment
Factory training from the manufacturer
Commonly needed parts well stocked in our warehouse
Safety is always a priority for our team and our customers
• EMERGENCY REPAIRS 24/7/365 • FACTORY TRAINED • WORK AND PARTS GUARANTEED • STAINLESS STEEL FABRICATION • INSTALLATIONS & START UPS • OVERHAULS
VETERAN OWNED-AND-OPERATED SINCE 1978, American Dream Solutions has the expertise, experience, and support to remedy most any of your commercial cooking repair needs. We are factory trained on a multitude of manufacturers equipment and work closely with manufacturers to resolve any maintenance problems you might have. We provide the highest level of expert service, in an expedient fashion, under
AMERICAN DREAM SOLUTIONS COMMERICAL KITCHEN REPAIR AND MAINTENANCE www.adeproserv.com (631) 408-7021 • (718) 417-6735
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TO BE COMPLIANT WITH ALL FIRE CODES, YOU NEED A TOP-TIER FIRE SUPPRESSION SYSTEM
FIRE SUPPRESION SHOULD BE ON TOP OF YOUR LIST OF PRIORITIES FOR YOUR KITCHEN!
ALPHA SOLUTIONS SPECIALIZES IN SAFETY SOLUTION SERVICES including fire supression, grease trap cleaning, kitchen hood cleaning, janitorial cleaning services, duct instillation and cooking oil recycling for restaurant and food- related businesses throughout New York State. We are fully licensed and insured, currently holding a FDNY Hood Cleaning License, NCFD Hood Cleaning License and Fire Suppression License, DEC permit and NYC BIC license.
AlphaWasteSolutions.com 516-927-7333
Call us today for free, no obligation consultation and estimate.
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WHY YOU SHOULD CLEAN YOUR HOODS & DUCTS ON A REGULAR BASIS
IT’S MORE THAN JUST ABOUT BEING CODE COMPLIANT
L et me begin by saying that, regular cleaning and maintenance are vital services that will help avoid fires, within your duct work, and avoid heath and fire department violation. fire depart- ment, DOB Violations. Not being compliant when it comes to hood and duct cleaning can lead to hefty fines, violations and in the worst case of scenarios, cause a fire. as pictured in this article, this picture is real, and there are many like this yearly. Hiring a new hood cleaning company can be over- whelming, according to the National Fire Protection As- sociation (NFPA), the majority of restaurant fires origi- nate in the kitchen cooking appliances and flare into the kitchen exhaust system. When it comes to fire pre-
vention services Alpha goes the extra mile, and makes a difference day in day out. Regular professional hood cleaning (consistent with lo- cal codes) is the only weapon against kitchen fires and hefty fines due to violations due to non compliance. If you don’t have a responsible hood cleaning and main- tenance company servicing your system on the regular you ar putting yourself, your customers, and employees at risk. Our goal at Alpha Solutions is pretty simple but very powerful, we are highly committed to keep your kitch- en safe, clean, and compliant with the local, state and federal agencies who are responsible for keeping food service operators compliant. n
GEORGI MARTE Owner Alpha Waste Solutions
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samtell.com
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EMPLOYMENT OPPORTUNITIES TRUSTED BY
aysstaff.com
HOSPITALITY STAFFING WITH A SERVICE HEART
Providing unparalleled service with an authentic human touch is the beat that drives our entire organization.
GETTING AND KEEPING QUALITY EMPLOYEES Since the pandemic, the employer/employee dynamic has radically changed, and that is truly an understantment. With the extended benefits and the “work at home experience manh have enjoyed, the work ethic for many has changed dramatically. Workeers today are more independent and want to enjoy their free time and and be with family and certainly spend less time communting and in the traditional offic setting. Employers today need to make their offerings so much more attractive now, as so many choose ei- ther not to work, or wait for the big offer with attractive beneifits, to include a hybrid of the work experience of a work offsite a few days. The reality of of having to pay more for less is proving to be the harsh new reality for companies and employees seem ot be calling the shots, at least for right now. The astute employers are working diligently to make today’s workplace a more pleasant one, as there is a far greater appreciation for the quality employee, and once getting them, keeping them becomes paramount, as the search by more and more companies these for the quality worker is so much greater than pre pandemic days.
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tri-statemarketing.com
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www.aysstaff.com
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Nine reasons why you need a job in hospitality Hospitality is not just one of the world’s biggest industries; it’s also one of the most dynamic, exciting and fast-grow- ing. With every new development in technology or guest experience, even more diverse and specialized job oppor- tunities open up. But it’s not just about career prospects: working in hos- pitality has some surprising spin-offs to your health and wellbeing too. In fact, there’s never been a better time to pursue a career in hospitality, and here are nine reasons why… 1. It will drive your creativity It has been proven that travel broadens the mind, yet science now suggests that even those keeping their feet firmly on the ground can reap the creative benefits that come as standard with hospitality jobs. Talk to anyone in the indus- try and they’ll tell you that no two days are ever the same in hospitality. Getting away from the monotony of a rigid routine will help you become a flexible, open-minder thinker. 2. It promotes good health and a positive mindset With a career in hospitality, comes the ability to see the world – which has demonstrable links to improving mental and physical health. Frequent travelers see a significant reduction in anxiety, depression and stress as well as having lower rates of heart attacks, better immune systems, cognitive flexibility and even improved life expectancy. Many hospitality and luxury companies have properties on every continent, so their employees can transfer internal- ly to work abroad. That means that travel isn’t just a possibility, it is encouraged and facilitated. By choosing a hospi- tality job, you are investing in a career that has endless possibilities and making a positive long-term commitment to your health. 3. It’s an adaptable, universal experience Hospitality is all about providing a fantastic customer experience. This means hospitality jobs hone a skill set that is globally recognized and applicable to any business, in any corner of the planet. Plus, a hotel is a microcosm that can provide experience in everything from culinary arts to finance, human resources, project management and commu- nications, to purchasing, business management and entertainment. This is what makes a degree in hospitality such a wise option: it’s a springboard into strong industry sector, and it opens up the doors to transition to other careers should that be your desire. Think about how important soft skills
To read the remaining five reasons you should want o r need a job in hospitality click on the below.
https://www.glion.edu/magazine/9-reasons-hospitality-jobs/
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HERE’S THE SCOOP ON PIGEON POOP
PIGEONS DONT PAY RENT.
D id you ever wonder why some areas of NYC, or some specific blocks, or even a specific ledge in a courtyard will hold pigeons while others don’t? If you have had to maintain prop- erty damaged by Pigeons then you may have been thinking just this. Pigeons tend to nest & roost in the same locations they were raised and therefore a generational memory may be holding your property hostage to an extended family of birds. Although they can be beautiful to watch while flying as a flock in the air, they are much less attractive posted up over your awning with a streak of runny green stained paint where the acidic droppings accumulate on a walking path for your custom- er, employees or tenants. Pigeon are social crea- tures and pigeon “society” consists of “leaders” and “followers.” In fact there are 1 pigeon leader per ap- proximately 100 pigeon followers. The “leaders” scout food within a 1-5 mile radius and then alerts the “followers” where the action is and they get to enjoy the fruits of the lead- ers labor, with very little effort or risk. In some ways pigeon society reflects human society. Pigeons can cause more severe problems than just ruining paint jobs, clog- ging up exhaust termi- nations and nesting in HVAC Equipment; they can cause over 65 diseas- es through pathogens like Toxoplasmosis, Crypto- coccosis & even Parrot Fe- ver. By contrast rats and mice carry 35. We don’t fear pigeons like we do rats because of their friendly disposition but that can work against you in a food service or hospitality en- vironment. Oftentimes the birds will congregate around the same areas peo- ple do in hopes of get- ting fed accidentally or by a “feeder” who regularly frequents the area. Pigeon droppings can infect people in the surrounding areas long after the birds have left or the droppings dried. If a maintenance worker decided to clean an old crevice with accumulated dried droppings this could potentially spread spores and bacteria to unknowing people within 150 feet. It is crucial to keep pigeons out of areas where humans frequent and once a generational problem, or dried accumulated droppings situation occurs it may be best to call in a professional. NYC Health Department accepts complaints of unsanitary conditions deriving from pigeons or wildlife at #311 and states on their website “Property owners are required to clean up pigeon drop- pings on or originating from their property.” Don’t Risk the health of your workers and customers or a Health Department fine.NYC Health Department also issues permits for pigeon removal and a licensed NWCO Operator is required to perform the work. A great way to reduce pigeon populations is by trapping the resident birds using an ethical and humane program, and then excluding future birds from the area using optical sensory distortion devices or netting. Exclusion varies and you get what you pay for in terms of permanence and ef- ficacy. Removing the food sources is important as well and often times when humans feed birds habitually it brings other critters such as squirrel, raccoon, and rats to the party as well. If you have a pigeon problem at your facility it may be best to give the professionals a call. n
Th g F ch
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