NY - NJ - CT
NOVEMBER 2023 3RD EDITION 4ND ISSUE
SLATED FOR NEW CULINARY BUILDING
MAR 3-5
Transforming Restaurants for Success
HOSTING THE HOTEL ASSOCIATION OF NEW YORK ANNUAL MEETING & COCKTAIL RECEPTION
CERTIFICATION For over 45 years, the ACF has been the premier certifying body for cooks and chefs in America. The ACF Certification program offers 13 certification levels to make the chef a more valuable candidate for hiring and promotion, which can help increase his or her salary. Culinarians achieve certification based on
education, successful completion of written and practical exams. The ACF’s certification program is the only culinary program with stackable credentials and is recognized throughout the industry as the standard for excellence in professional skills and knowledge. experience, and
Page 2 I HOSPITALITY NEWS NEW YORK/TRI-STATE
PUBLISHER EDDIE DANIELS
Editor’s Letter
EDITOR-IN-CHIEF Liz Fiore
EXECUTIVE ASSISTANT CAREN FRANKLIN
Dear Readers,
ACCOUNT EXECUTIVE CAROL TERRACCIANO
Welcome to the latest issue of Hospitality News Magazine, where we're excited to bring you a diverse array of captivating stories, expert insights, and trends in the world of hospitality. In this edition, we explore the ever-evolving landscape of hospitality, shedding light on innovative approaches that industry professionals are adopting to cater to the changing needs of travelers and guests. From unique hotel designs to culinary delights, we've got you covered. Our team of writers and contributors has delved into the heart of the industry to bring you compelling articles, interviews with key players, and practical tips to keep you informed and inspired. Whether you're a seasoned hospitality professional or an enthusiast, there's something for everyone on these pages. We hope this issue of Hospitality News Magazine continues to be your trusted source for all things hospitality. As always, your feedback is invaluable, so please don't hesitate to reach out and share your thoughts with us.
CONTENT CONTRIBUTOR CHRIS PALMER
ACCOUNT EXECUTIVE MARTIN DANIELS
CONTRIBUTING WRITER JEANINE BANKS CONTRIBUTING WRITER VERONICA MCLYMONT CONTRIBUTING WRITER LINCHI KWOCK
GRAPHIC DESIGNER ARIEL COELLO GRAPHIC DESIGNER ANABEL MARTINEZ
Thank you for your continued support, and happy reading!
SOCIAL MEDIA LIZ FIORE
Warm regards,
245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862
Editor-in-Chief
kitchenprotektor@aol.com www.hospitalitynewsny.com
TABLE OF
RUNNING + FITNESS + FOOD
EDITOR'S NOTE On a recent journey to Mt. Yeoman for 30 days, Elite Runner editor in chief Joseph Russell has something to share how this issue came to life.
05
A story of a retired athlete on pursuing and finishing his ultimate race. He has been called the world's most marketable athlete of his time. 10 PERFORMANCE SECTION
Great Chefs of Long Island On November 13th at 5:30 pm join us for a tasting event not to be missed! Journey through a delectable myriad of the best of what Long Island restaurants can offer! Enjoy the culinary delights, entertainment and auction and raffle prizes.
THE GOOD FOOD
13
For maintaining energy to repairing muscles runner and chef Isaac Mills shared some healthy diet plans on how to get that extra mile.
40
EXCLUSIVE! THE ULTIMATE MOVE FOR POWERFUL LEGS
18 RUN WITH PURPOSE
Great runners do it with a purpose in order to do better and finish every single race. A simple question for all the runners, why do you run?
27 1000 MILES
The most awaited event of the year for the runners. Find out the big challenge this time and you might just win a big prize.
ULTIMATE MOVE FOR POWERFUL LEGS Running requires you to be both strong and quick. Here are some leg exercises to build bigger quads, calves, glute and hamstrings.
RADIO HOTEL HOTTEST NEW BOUTIQUE HOTEL IN NEW YORK For maintaining energy to repairing muscles runner and chef Isaac Mills shared some healthy diet plans on how to get that extra mile.
Page 4 I HOSPITALITY NEWS NEW YORK/TRI-STATE
CONTENTS
RUNNING + FITNESS + FOOD
OHEKA CASTLE On a recent journey to Mt. Yeoman for 30 days, Elite Runner editor in chief Joseph Russell has something to share how this issue came to life.
05
10 THE SPARE RIB
A story of a retired athlete on pursuing and finishing his ultimate race. He has been called the world's most marketable athlete of his time.
HAMPTON’S 12 MONTH SEASON?
13
For maintaining energy to repairing muscles runner and chef Isaac Mills shared some healthy diet plans on how to get that extra mile.
40
EXCLUSIVE! WHAT MOST PEOPE DON’T KNOW ABOUT DRISCOLL
CHRIS PALMER TAKES HIS POD CAST TO ORLANDO, READ MORE P ??
18 ACF LONG ISLAND, HAPPENINGS
Great runners do it with a purpose in order to do better and finish every single race. A simple question for all the runners, why do you run?
OHEKA CASTLE’S AMAZING STORY TO INCLUDE SOME THINGS NO ONE KNEW
M elville
Page 5 I HOSPITALITY NEWS NEW YORK/TRI-STATE
FOR IMMEDIATE RELEASE
Media Contact: Alan Sterling 904-484-0247 asterling@acfchefs.org
American Culinary Federation Appoints Christopher Tanner, CEC, CCE, AAC, as Executive Director Experienced R&D Chef Tanner will spearhead ACF’s future growth JACKSONVILLE, FLA. – Sept. 7, 2023 — The American Culinary Federation (ACF), the leading culinary association for professional and student chefs, announced the appointment of Christopher Tanner, CEC, CCE, AAC, as its new Executive Director. In his new role, Chef Tanner will oversee all departments at the ACF national office, including certification and accreditation, continuing education, competitions, events, strategic partnerships and marketing and communications as well as work with the ACF’s elected National President and Board of Directors to continue to grow and strengthen the federation. "As a highly respected ACF Chef and Culinary Educator, Chef Chris Tanner brings a wealth of knowledge and unique perspectives to enhance our members experience with the ACF as well as growing membership,” said ACF National President Rene J. Marquis, CEC, CCE, CCA, AAC. “Having served as a research chef and as an educator for two decades, Chef Chris has a direct line of sight into the issues and challenges chefs are facing today and communicates effectively with all chefs and is uniquely qualified to help address those who are members and those who could be. His great history will help our industry grow the ACF to maintain the standard of professional excellence like we have for the last 94 years.” Most recently, Chef Tanner served as the Director of Culinary Development at Rubix Foods, where he was responsible for leading the company’s culinary research and development program. Prior to that, he held executive chef positions at various restaurants across the U.S. and has served in leadership roles with Campbell Soup Company and Griffith Foods.
I am overwhelmed with emotion and deeply excited to begin this new chapter in my career,” Chef Tanner said. “We have an amazing team at the national office and I plan to
6816 Southpoint Parkway, Ste 400 | Jacksonville, FL 32216 Phone: (904) 824-4468 | Fax: (904) 940-0741 | acf@acfchefs.org | www.acfchefs.org
Page 7 I HOSPITALITY NEWS NEW YORK/TRI-STATE
R egister N ow W e T hank O ur S ponsors
Page 8 I HOSPITALITY NEWS NEW YORK/TRI-STATE
Best Chefs of Long Island Event Recap
Page 9 I HOSPITALITY NEWS NEW YORK/TRI-STATE
No need for all your ducks to be lined up, just start with your
end duck! Marilyn
Have you ever heard the phrase “You gotta have all of your ducks lined up in a row” before you venture out on achieving a big goal? I want to encourage you that you don’t need to have all of your ducks lined up, you just need your END duck! As I was researching inspiring stories for my SEAT of Success book, I found an interview with Richard Williams, the father of tennis champions Venus and Serena. He exemplifies the example of the S in my SEAT acronym. When you want to achieve success, you must SEE the outcome you desire first. What does your ideal front-row seat look like? What is your ultimate front-row? Once you have determined that, your 'end duck' then, you can start with your first duck. Meaning, it’s okay if you don’t know the ‘how’ to achieving your ‘what’. Venus and Serena Williams dad visualized the making of tennis champions before they were even conceived! Talk about seeing the outcome you desire before knowing how you are going to accomplish that outcome. Today’s video explains how he saw the end of the French Open tennis tournament on TV where a woman held up her winning check of $40,000 - after 4 days of tennis in a tournament! He knew right then that with his less than $60,000 yearly salary, he was in the wrong business. He told his wife they are going to have more children and he was going to raise tennis champions! The key part to this extraordinary story, is that Richard Williams never played tennis in his life when he conceived this idea. He began with his end duck and worked super hard to accomplish one duck at a time to raise the most celebrated athletes in tennis history. See the outcome you desire first, then figure it out along the way. Don’t let the not knowing how, prevent you from accomplishing your ideal front-row seat!
Have a great Front-Row Friday and I’ll see you in the front-r
Your Head Usher, Marilyn
Page 10 I HOSPITALITY NEWS NEW YORK/TRI-STATE
Mayor Adams Appoints Jeffrey Garcia as Office of Nightlife Executive Director, Signs Bills to Bolster Nightlife Industry November 17, 2023
Photo Credit: Ed Reed/Mayoral Photography Office Legislation and Executive Order Establish Moves Office of Nightlife Under Department of Small Business Services to Better Connect Nightlife Establishments to Business Resources Legislation Codifies Reforms in Mayor Adams' "Small Business Forward" to Reduce Financial Burdens on Local Businesses
Part of Mayor Adams' "Working People's Tour," After City Recovered All of Nearly One Million Jobs Lost During Pandemic
continued on next page
Page 11 I HOSPITALITY NEWS NEW YORK/TRI-STATE
continued from previous page
New York – New York City Mayor Eric Adams today announced the appointment of hospitality industry veteran Jeffrey Garcia to lead the Office of Nightlife (ONL) in its new home at the New York City Department of Small Business Services (SBS). Joined by SBS Commissioner Kevin D. Kim and business leaders, Mayor Adams also announced actions to support small businesses through his "Small Business Forward" initiative, better connect nightlife establishments to SBS resources, and reduce financial burdens on local businesses. These steps come as part of Mayor Adams' "Working People's Tour," continuing to create jobs and power New York City's economic recovery after the city set an recovered all of the nearly 1 million jobs lost during the COVID-19 pandemic. Finally, Mayor Adams signed three pieces of legislation – Intro 687-A, Intro. 845-A, and Intro. 1083-A that implement dozens of regulatory reforms to help New York City's small businesses, move ONL under SBS, and provide New Yorkers with more information to make healthy food choices. "From the dance venues of Brooklyn to the Latin clubs of Queens and everything in between, nightlife has always been part of what makes New York City so vibrant and unique. Today, we are taking steps not only to bolster the businesses that make nightlife special, but also to usher in a new chapter in our efforts to support the industry," said Mayor Adams. "By transferring the Office of Nightlife to SBS and cutting red tape for the nightlife industry, this legislation will make sure that nightlife establishments get the resources they need to thrive and help our economy grow to new heights. With the appointment of Jeffrey Garcia – an experienced entrepreneur and hospitality veteran who has long advocated for minority-owned businesses – we are also ensuring that the Office of Nightlife has the strong leadership needed to uplift nightlife businesses across the city."
continued on next page
Page 12 I HOSPITALITY NEWS NEW YORK/TRI-STATE
continued from previous page
"This administration is focused on making it easier for this city's small businesses to grow and thrive, and the bills passed today exemplify that. With the passage of Intro. 845, we have now cleared the path for over 100 reforms to be implemented that will reduce fines and fees for this city's small business community, saving them millions of dollars a year. And with the move of the Office of Nightlife to SBS under Jeffrey Garcia's leadership, the city's nightlife community will have a fierce advocate in their corner and access to more resources than ever before," said Deputy Mayor for Housing, Economic Development, and Workforce Maria-Torres Springer. "Thank you to the Council for the partnership, and congratulations to Executive Director Jeffrey Garcia. I am confident that under his leadership ONL will flourish in its mission of elevating the city's nightlife and businesses in every neighborhood across the entire city at a critical time for the industry." “Since Day One, this Administration has been crystal clear that we are here to uplift small businesses — and by reducing regulatory burdens through Small Business Forward and strengthening our programming for night life businesses, we are getting that done," said SBS Commissioner Kevin D. Kim. “At SBS, ONL will be able to help bars and restaurants across NYC grow and expand while also fostering positive relationships in their respective communities. All of us at SBS are excited to work with Executive Director Jeffrey Garcia and his team in our shared mission of lifting up New Yorkers and building the City of Yes for small business.” "As the son of a single mom from the Dominican Republic, born and raised in Washington Heights, I am grateful to Mayor Adams and Commissioner Kim for entrusting me with this opportunity to serve my city as executive director of ONL. This is my dream job," said ONL Executive Director Garcia. "My family knew struggle, but we had a strong foundation of hard work and service, which I brought with me as I rose through the ranks at the NYPD, opened my own hospitality businesses, and went on to elevate minority-owned bars and restaurants across New York as an advocacy leader. I am looking forward to this transition to SBS, as ONL grows to provide more resources to support the nightlife industry across New York City." "Today signifies a major milestone as we advance two bills with a clear mission: cutting red tape and streamlining regulations for small businesses through codifying portions of the mayor's 'Small Business Forward' executive order and providing crucial assistance to our nightlife establishments," said New York City Councilmember Julie Menin, chair, Committee on Small Business. "As the former MOME commissioner who created the Office of Nightlife, I believe it is a logical shift of the Office of Nightlife to the Department of Small Business Services for enhanced small business support. Thank you, Mayor Adams, for signing my bills into law." Intro. 687-A – sponsored by New York City Councilmember Keith Powers – requires chain restaurants with 15 or more locations to prominently post added sugars to menus, allowing New Yorkers to make informed decisions about their health. The new law builds on the Mayor's Office of Food Policy's work to increase food security; promote access to and consumption of healthy foods; and support economic opportunity, environmental sustainability, and equity in the food system.
continued on page 15
Page 13 I HOSPITALITY NEWS NEW YORK/TRI-STATE
Founded in 1971, Driscoll Foods has grown to become one of the largest independent foodservice distributors in the Northeast. Over the past 50 years, many things have changed: our fleet of trucks has grown from 1 to 200, our square footage has increased from 8,000 square feet to 507,000 along with additional distribution centers in Amsterdam, NY and Stroudsburg, PA, and our staff has grown to 950 employees. However, one important thing has remained the same, and that is our dedication to providing the ultimate customer experience. A company built upon the foundation of excellent service, we take pride in making the fulfillment of almost any request possible.
Page 14 I HOSPITALITY NEWS NEW YORK/TRI-STATE
continued from page 13
Intro. 845-A – sponsored by New York City Councilmember Menin – implements more than 30 regulatory reforms that stem from Mayor Adams' Executive Order 2 "Small Business Forward" initiative, which required city agencies to review existing business regulations and ensure local businesses face fewer fines and penalties without jeopardizing public health or safety. These reforms were identified by Mayor Adams, Deputy Mayor Torres-Springer, and SBS Commissioner Kim to save small businesses time and money when navigating city regulations. Intro. 1083-A – also sponsored by New York City Councilmember Menin – and Executive Order 37 will integrate ONL under SBS. ONL's move to SBS will help broaden the office's reach and deepen its impact on New York City nightlife businesses, while doubling down on promoting public safety and addressing quality-of-life concerns. The move will also foster a strong industry partnership between nightlife and city government, ensuring that more nightlife businesses directly benefit from SBS services, such as connections to affordable financing, free legal assistance, a pipeline of qualified New Yorkers looking for work, and the NYC Business Express Service Team program, which helps businesses expedite permits and licenses, accelerating the process of opening a business, and more. Small business creation has boomed since Mayor Adams took office, with approximately one in seven businesses in New York City launched since January 2022. In that time, the Adams administration has delivered on the promise of Small Business Forward, developed the MyCity Business site, created the historic NYC Small Business Opportunity Fund, and undertaken additional efforts to save small businesses millions of dollars in avoided violations, fines, and fees. In addition to dozens of reforms implemented over the last year through agency rulemaking and policy changes, the full savings to small businesses is estimated at close to $8.9 million annually.
About Jeffrey Garcia
Jeffrey Garcia has been an entrepreneur and business owner in Washington Heights and Kingsbridge for decades. A retired New York City Police Department (NYPD) first grade detective of the Organized Crime Control Bureau, Garcia previously served as president of the New York State Latino Restaurant, Bar, and Lounge Association, working to bring equity and inclusion to the industry and working through the challenges of the COVID-19 pandemic. He also served on the New York City Small Business Advisory Council. As an accomplished entrepreneur, Garcia has additionally served as a board member at the New York City Hospitality Alliance and helped found the Latino Cannabis Association. "I am so proud that the important work of the Office of Nightlife is continuing under new leadership with Jeffrey Garcia," said ONL Founding Director Ariel Palitz. "His love for our city, experience in representing this industry and commitment to serving the community are exactly what is needed to ensure that there is always someone there to protect and care for our essential NYC nightlife."
Media Contact pressoffice@cityhall.nyc.gov (212) 788-2958
Page 15 I HOSPITALITY NEWS NEW YORK/TRI-STATE
Click Here for SPONSORSHIP INFORMATION
Welcome The Long Island Food Council was created to bring people together, to create collaboration amongst food, beverage and service professionals in the region. Our members and partners are leaders in their field providing a network of experts and experience. These valuable connections enable the council to provide a platform for education and dialogue at monthly meetings and events. In recognizing the economic potential in the food and beverage industry on Long Island we continually strive to bridge the gap between our industry, academia and all levels of government. The synergy that has been created by working together strengthens each member, fosters innovation and growth. We embrace the entrepreneurial spirit and honor excellence in business. We pledge to actively secure a culture of shared ideas, partnerships within the Long Island Food Council community.
Page 16 I HOSPITALITY NEWS NEW YORK/TRI-STATE
Ali Group Aramark Beyond Meat The Coca-Cola Company Compass Group David Rio Chai & Tea Ecolab Elior North America elite|studio e Emerald Brand HMG+ Hobart - Traulsen Instawork ISS Guckenheimer Jackson Warewashing Systems Keurig Dr Pepper Kitchens To Go by Mobile Modular Lavazza North America, Inc. Leanpath MEIKO USA, Inc. National Food Group Peet's Coffee PepsiCo Foodservice Qwick RC Fine Foods Segafredo Zanetti Snapchef Sodexo Tyson Foods Inc. Vivreau Water
Celebrate the holidays while you mingle with the “movers and shakers” in the workplace hospitality industry. Enjoy cocktails and hors d’oeuvres—as you build key relationships with the powerful network of SHFM professionals. Give yourself the gift of great networking, one of the most powerful benefits SHFM offers!
Page 17 I HOSPITALITY NEWS NEW YORK/TRI-STATE
Where is THE BEST for a career in Hospitality place to look
journey is paramount. The world of hospitality is as vast and diverse as the travelers it caters to, offering a myriad of opportunities and unique experiences. Whether you aspire to manage luxurious hotels, create culinary delights, or coordinate unforgettable events, the right starting point can significantly shape your path to success. In this exploration, we will navigate the landscape of hospitality careers, unveiling the best places to seek these exciting opportunities and the factors that make them stand out in the ever-evolving world of hospitality. W hen it comes to embarking on a career in the hospitality industry, the question of where to begin the
Whether you're a seasoned professional looking for your next step or a newcomer eager to dive into this dynamic field, this guide will illuminate the way forward. The best place to look for a career in the hospitality industry depends on your specific interests, skills, and goals. Here are some common avenues you can explore: Online Job Portals: Websites like LinkedIn, Indeed, Glassdoor, and Monster often have a wide range of hospitality job listings. You can search for positions based on location, job title, and other filters.
Continued on next page
Career Fairs: Many cities host job fairs focused on specific industries. Look for career fairs that specifically target the hospitality sector. Hospitality Schools and Programs: If you’re a student or recent graduate of a hospitality program, your school’s career services department might have connections with industry employers and job listings. Recruitment Agencies: Some recruitment agencies specialize in placing candidates in hospitality roles. They can help match your skills and preferences with
suitable job opportunities. Professional Social Media:
Joining groups and communities related to hospitality on platforms like LinkedIn can help you connect with industry professionals, learn about job openings, and gain insights into the industry. Local Listings and Classifieds: Check local newspapers, community bulletin boards, and online classifieds for job listings in
Company Websites: Many hospitality companies post job openings directly on their own websites. If you’re interested in working for a specific hotel, restaurant chain, or hospitality group, regularly check their “Careers” or “Jobs” section for opportunities. Hospitality Industry Associations: Organizations like the American Hotel & Lodging Association (AH&LA), the International Society of Hospitality Consultants (ISHC), and the National Restaurant Association often have job boards and resources for those looking to enter or advance in the hospitality field. Networking Events: Attend industry conferences, seminars, and workshops. These events provide opportunities to connect with professionals in the hospitality industry, learn about job openings, and showcase your skills.
the hospitality sector. Direct Application:
If there’s a specific hotel, restaurant, or hospitality establishment you’re interested in, you can proactively reach out to them with your resume and express your interest in potential job openings. Remember that the hospitality industry is diverse, encompassing roles in hotels, restaurants, event management, travel agencies, cruise lines, and more. Determine the specific segment of the industry you’re interested in and tailor your job search accordingly. Additionally, building a strong and professional online presence, refining your resume, and preparing for interviews.
Continued from previous page
Foodworks a compass company
Page 18 I HOSPITALITY NEWS NEW YORK/TRI-STATE
Story Simply Rooted® in Food & Family: January 2019 marks the fortieth anniversary of Whitsons Culinary Group, headquartered in Islandia, New York. Whitsons was founded in 1979 by Elmer and Gina Whitcomb when the couple bought two restaurants in Garden City, New York (The Bon Bon and The Blue Chip) with the dream of establishing a family business. Elmer and Gina bought these restaurants with everything they had - all of their savings, a remortgaged house and a leap of faith. While they lacked restaurant experience, they did have determination and the belief that a family working together could accomplish anything. WHITSONS CULINARY GROUP CELEBRATES 40 YEARS OF FAMILY BUSINESS SUCCESS A Forty years later, Whitsons has transformed into the 20th largest foodservice company and 4th largest school nutrition provider in the United States, servicing over 195 accounts. Whitsons generates over $175 million in sales and their “extended family” has grown to more than 2,600 team members. Whitsons Culinary Group provides a wide range of highly customized dining services to school districts and residential dining facilities, with a strong focus on providing wholesome, high quality menus prepared from fresh and locally sourced ingredients. Whitsons’ three state-of-the art culinary centers produce and deliver meals to clients every day. “Since my parents started the business in 1979, two things clearly stand out as consistent throughout the years: food and family. Our direction has always centered on family values and providing freshly prepared, wholesome meals to our customers,” said Paul Whitcomb, President and Chief Executive Officer. “Our story is deeply rooted in food and family. Our foundation is set on strong family values, while our future remains focused on sustainable, real food. Food that is wholesome, rooted in quality and intended to nourish the body and spirit of those we serve. The unique structure of our family business places a strong emphasis on teamwork and entrepreneurial spirit, which drives our company’s culture.” Whitsons’ mission of Enhancing Life One Meal at a Time™ is backed by three key promises to: Treat Everyone like Family, Serve Wholesome Food that Tastes Great, and Nurture Authentic Communication. This enables the Whitsons team to provide dining services that result in higher customer satisfaction, increased participation, and greater food and nutrition awareness that help to build lifelong healthy eating habits. Today, the Whitcomb family remains actively involved in the company’s management working alongside foodservice, culinary, and nutrition professionals that are all part of the Whitsons team. Currently led by the Whitcomb sons and daughter, members of the third generation are actively involved and have begun developing their own leadership skills and engaging in the strategic growth process of the company. It is this foundation of family values that first built the company, and now continues to lead the company to future success. About Whitsons Culinary Group® Whitsons Culinary Group provides a wide range of highly customized dining services to public and private schools, residential, and emergency dining, with a strong focus on nutritious, high quality meals made from wholesome, fresh ingredients. Whitsons has a long and proud history of excellence and growth since 1979 and is setting new standards for the foodservice industry with wholesome foods and family values. For more information, please visit whitsons.dv.starkmedia.com or find us on Facebook or Twitter.
Page 21 I HOSPITALITY NEWS NEW YORK/TRI-STATE
Private, Intimate Dinner Parties Romantic Date Night & Couples Date Night: 2-4 Larger Dinner Parties: 6 Or more, up to as many as your dining room or backyard can hold
Add a little bit of body text Chris LaVecchia is Long Island’s Premier, In- Home Private Chef. He offers exceptional, intimate dining, in the comfort of your home. Chef curates an exquisite, 5-Course tasting menu based on your preferences using the INTAKE FORM. Spoil your loved ones with a Romantic Date Night for 2, Couples Date Night, Dinner for 4, or larger Dinner Parties of 6 or more, up to as many as your dining room or backyard can hold.
See what everyone is talking about on our REVIEWS & TESTIMONIALS PAGE
Page 20 I HOSPITALITY NEWS NEW YORK/TRI-STATE
AHF-NJ 2023 SYMPOSIUM
Page 23 I HOSPITALITY NEWS NEW YORK/TRI-STATE
AHF-NJ 2023 SYMPOSIUM
Page 24 I HOSPITALITY NEWS NEW YORK/TRI-STATE
AHF-NJ 2023 SYMPOSIUM
Page 25 I HOSPITALITY NEWS NEW YORK/TRI-STATE
Addressing Mercer County's Silent Epidemic: Food Insecurity
Food insecurity, a multifaceted issue, extends its reach into the lives of increasing numbers of the vulnerable—the elderly, children and working-class families struggling to make ends meet. The magnitude of this crisis has been exacerbated by recent events, including soaring living costs, the end of pandemic relief programs, a lack of affordable housing, and unforeseen challenges facing many families
Statistics paint a stark reality. Over 10% of Mercer County residents are food insecure, and they live in every part of our county. That means there is a 100% chance that someone who is hungry is your neighbor. The problem is even more acute in places like our Capital City where 27% of Trenton residents – and 37% of Trenton children are living below the poverty line. Our organizations are at the forefront of this crisis, attempting to meet the increasing need with dignity and compassion. Through our experience, we know what works. Our organizations offer nourishment, both through hot meals and food assistance. We provide pathways to self-sufficiency through education, housing, and workforce development. We measure our success not by the number of meals we serve or the amount of food assistance we provide, but by the number of people who no longer need our services. LEARN MORE
Page 26 I HOSPITALITY NEWS NEW YORK/TRI-STATE
Krystal Fruits & Vegetables, Inc. is owned by Michael Longo. Mike has 27 years’ experience in the produce business. He started working in the warehouse of Westbury Produce as a teenager in 1993 and became a partner at Westbury in 1999. In 2004, he merged with Arrow Produce & Krystal Fruits & Vegetables, Inc. Mike has worked tirelessly learning every aspect of the business including working in the Hunts Point Market. Whether it is through his skills at buying, quality control, warehouse management or customer service, Michael knows how to deliver the best possible product to a wide array of customers and is always available to take their call. Today, Krystal is one of the largest produce purveyors servicing the finest food establishments in the New York Metropolitan area including North Eastern New Jersey, Brooklyn, Queens, The Bronx, Nassau and Suffolk Counties.
OUR FLEET In order to service the New York Metropolitan Area, from New Jersey to Suffolk County, the Krystal Fruit and Vegetables Fleet consists of over 30 trucks with state of the art refrigeration.
In order to service the New York Metropolitan Area, from New Jersey to Suffolk County, the Krystal Fruit and Vegetables Fleet consists of over 30 trucks with state of the art refrigeration.
Page 27 I HOSPITALITY NEWS NEW YORK/TRI-STATE
A DIFFERENT AMERICAN DREAM
Page 28 I HOSPITALITY NEWS NEW YORK/TRI-STATE
Island Harvest Food Bank is a leading hunger-relief organization with a mission to end hunger and reduce food waste on Long Island. We accomplish this through efficient food and product collection and distribution systems, enhanced hunger awareness and nutrition education programs, a Workforce Skills Development Institute, targeted services for specific populations, outreach activities and advocacy initiatives. Our work directly supports a wide network of community-based non-profit organizations, as well as individuals, veterans, families, and seniors directly who turn to us for support. Island Harvest is among the region’s foremost agencies in emergency response readiness for food, product, resource distribution and support, and is a member of Feeding America, the nation’s leading domestic hunger-relief organization. Island Harvest is proud to earn consistent four-star ratings by Charity Navigator, an indication of quality in the non-profit sector. This is a pivotal time in Island Harvest Food Bank’s 30-year history as our programs, services and community partnerships are growing exponentially, particularly in the wake of the COVID-19 pandemic. In March of 2021, we re-located our center of operations to Melville, New York, the culmination of five years of planning. Contributors to our kNOw Hunger Capital Campaign brought to life a 46,000 square foot facility, virtually doubling both our warehouse and office space, to serve as our flagship headquarters, warehouse and distribution center.
EMPLOYMENT OPPORTUNITIES About Island Harvest Food Bank
Island Harvest Food Bank is a leading human services organization whose mission is to end hunger and reduce food waste on Long Island. We accomplish this through innovative programs and services aimed at enhanced hunger awareness, short-term case management, nutrition education, outreach and advocacy initiatives, a Workforce Skills Development Institute and efficient food collection and distribution. Our work directly supports children, families, seniors, and veterans who turn to us in times of crisis and supports a network of community-based nonprofit organizations. Island Harvest Food Bank is a member of Feeding America®, a nationwide network of food banks leading the fight against hunger in the U.S.
The venerable Long Island chef and restaurateur is referred to as the region’s “de facto top chef” by Edible Long Island. Growing up on Long Island and living on the East End influenced his culinary style which GrapeZine publisher Michael Todd once described as "Atlantic Rim”. Schaudel graduated from The Culinary Institute in 1973 and opened his first restaurant in 1983, Panama Hatties in Huntington. His current establishments include Kingfish Oyster Bar & Restaurant at The Vanderbilt in Westbury, Jewel by Tom Schaudel in Melville, Be-Ju Sashimi and Sake Bar in Melville, a Mano in Mattituck and A Lure in Southold. He is also co- owner of Plated Simply Catering and Event Planning in Mattituck and owner of the Tom Schaudel “Reserve” label of wine made on the North Fork. Schaudel is author of the book “Playing with Fire: Whining & Dining on the Gold Coast” about restaurant culture; interviewed regularly by the media on foodie subjects; and hosts his own hour-long show on 1100 WHLI Radio each Sunday at 9AM. He can also be heard across Long Island playing electric guitar with the rock and roll band Hurricane that he founded over 25 years ago.
Page 30 I HOSPITALITY NEWS NEW YORK/TRI-STATE
Shellfish
Determining the ideal time of year to enjoy shellfish is a culinary pursuit that extends beyond mere preference. Whether you're a seafood connoisseur or someone who enjoys an occasional seafood feast, understanding when to savor shellfish can significantly impact their flavor and quality. With the changing seasons influencing the availability and taste of various shellfish species, it's essential to know the best time of the year to indulge in these ocean treasures. In this exploration, we'll dive into the nuances of seasonal eating and discover the prime moments when shellfish are at their finest. Whether you're a fan of oysters, crab, or lobster, this guide will help you make the most of your seafood experiences.
The best time to eat shellfish can vary depending on the specific type of shellfish and where you are located. Here are some general guidelines for popular shellfish: Lobster Lobster is often considered to be at its best during the summer months, especially in the Northern Hemisphere. This is when lobsters are typically more abundant and their shells are harder. Crab Blue crabs, for example, are often in season during the late spring to early fall. The specific timing may vary depending on your location. Oysters Oysters are often associated with the months that have an "R" in their name, which means they are typically best from September to April. This tradition originated from the fact that oysters can spawn during the warmer months, making their quality and flavor less consistent. Mussels While mussels are available year-round, they are said to be at their best during the colder months, from late fall to early spring. Clams Clams can also be enjoyed year-round, but some people prefer to eat them during the cooler months when they are plumper and taste better.
Continued on next page
Page 31 I HOSPITALITY NEWS NEW YORK/TRI-STATE
it's important to note that with modern aquaculture and seafood distribution, many shellfish are available year-round, so you can enjoy them whenever you like. However, if you want to experience them at their peak in terms of flavor and quality, it's a good idea to check local seafood availability and seasonality in your specific region. Additionally, ensure that you source shellfish from reputable suppliers to ensure freshness and safety. Shrimp Shrimp are available year-round, and the best time to eat them may depend on your personal preference. Some people enjoy shrimp during the summer for outdoor barbecues, while others enjoy them in various dishes throughout the year.
Continued from previous page
Page 32 I HOSPITALITY NEWS NEW YORK/TRI-STATE
Page 33 I HOSPITALITY NEWS NEW YORK/TRI-STATE
https://www.cleanestrestaurant.com
Page 34 I HOSPITALITY NEWS NEW YORK/TRI-STATE
Welcome to The Ivy We have always prided ourselves on a commitment to excellence and quality in everything we do. We buy only the best ingredients and craft nearly everything from scratch with time-honored recipes handed down from one generation to the next. We hope you join us in our new space and enjoy our updated menu featuring plenty of old favorites alongside some amazing new dishes and specialty pizzas.
https://www.theivykitchenandbar.com
https://www.michaelrussoevents.com
Page 35 I HOSPITALITY NEWS NEW YORK/TRI-STATE
How is AI helping restaurants operate more safely
AI is playing a significant role in helping restaurants operate more safely, especially in the context of the COVID-19 pandemic. Here are some ways in which AI is contributing to restaurant safety:
1. 2. 3.
Contactless Ordering and Payment: AI-powered mobile apps and ordering systems enable
contactless ordering and payment. Customers can browse menus, place orders, and make payments through their smartphones, reducing physical contact with staff and physical menus. Contactless Delivery and Takeout: AI-powered delivery and takeout apps optimize routes and schedules for delivery drivers, reducing unnecessary contact and ensuring efficient and timely service. Social Distancing Compliance: AI cameras and sensors can monitor restaurant capacity and ensure that social distancing guidelines are being followed. Some systems can even alert staff when an area becomes crowded. Health Screenings: AI can be used for automated temperature screening at entrances to identify individuals with elevated temperatures, which could be an early sign of illness. Voice and Gesture Control: Voice and gesture recognition systems can be used for hands-free control of lights, doors, and other devices in the restaurant, reducing the need for physical contact with surfaces. Sanitization Monitoring: AI systems can monitor and schedule regular cleaning and sanitization tasks, ensuring that high-touch surfaces are frequently disinfected. Predictive Maintenance: AI can predict when equipment in the kitchen needs maintenance or replacement, reducing the risk of equipment failure, which can lead to food safety issues. Inventory Management: AI-powered inventory management systems help restaurants optimize their stock levels, reducing food waste and the need for excess storage. Employee Health Monitoring: AI can help track and monitor employee health, ensuring that only healthy staff are present in the restaurant and identifying potential cases of illness early. Supply Chain Optimization: AI can help restaurants optimize their supply chains, ensuring a steady flow of ingredients and minimizing disruptions that could affect food safety. Customer Sentiment Analysis: AI can analyze customer reviews and feedback to identify any potential safety concerns or issues related to cleanliness and hygiene. Menu Planning and Pricing: AI can help restaurants adapt their menus and pricing strategies based on factors like customer demand, ingredient availability, and external conditions, ensuring the safety and profitability of the business.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
It's important to note that while AI can provide valuable assistance in enhancing safety, it should be used in conjunction with other safety measures and guidelines provided by health authorities to create a comprehensive and effective safety strategy for restaurants.
Page 36 I HOSPITALITY NEWS NEW YORK/TRI-STATE
JAMESPORT VINEYARDS Jamesport Vineyards is a father-son collaboration that began in 1986 making it one of the North Fork’s oldest vineyards. Since Ron Goerler Sr. acquired the 165-year-old barn that houses the winery and tasting room a lot has changed, both aesthetically and agriculturally. The tasting room has increased to accommodate an ever growing number of visitors. The great lawn out back provides the perfect setting for the Jamesport weekends where people gather to enjoy great wine, light fare and summer jazz concerts. Other event spaces throughout the property provide the perfect setting for weddings, private parties and small gatherings. In the vineyard, Ron Jr. continues to update their plantings ensuring they produce the highest quality of fruit available in the region today. The Goerlers have seen their commitment to upgrades result in an increased customer base and greater visibility of their world-class wines.
https://jamesportwines.com/
Page 37 I HOSPITALITY NEWS NEW YORK/TRI-STATE
CLICK HERE TO READ OUR STORY
https://www.arrowproduce.com
https://www.forfivecoffee.com/
Page 38 I HOSPITALITY NEWS NEW YORK/TRI-STATE
Page 39 I HOSPITALITY NEWS NEW YORK/TRI-STATE
Tony is a highly experienced lawyer with a career spanning over 50 years. He has worked on a number of high-profile cases, including the creation of the Bernard M. Baruch Foundation. Tony is known for his exceptional intellect and passion for the law, which he brings to every task he undertakes. He has also worked with immensely talented clients, including inventive artists, throughout his career. Tony is not only an exceptional lawyer but also a great friend to those he works with. His memoir, "A Mind of Their Own," reflects on his life working with talented clients and the extraordinary people he has worked with along the way. The naming of the private lounge after him is a testament to his friendship and contributions to The Northport Hotel & the John W. Engeman Theater spanning over a decade. Our hotel offers a luxury experience for our guests, and the private lounge named after Tony is a part of this experience.
Discover Luxury, History, and Charm at The Northport Hotel Kevin O'Neill & Richard Dolce, co-owners of The Northport Hotel, are honored to name the hotel's guest lounge after their long-time friend, Anthony "Tony" V. Curto. Our “Ralph Lauren” inspired space is engulfed in dark, rich cherry wood paneled walls with deep coffered ceiling panels to match. The wool plaid carpet adds a warmth that is felt immediately. A full mantle fireplace is surrounded by custom-milled bookcases that house the most classic novels of our time. A stone credenza area will supply guests with freshly brewed coffees, teas, and baked goods for the morning, transitioning into a toast and light bites in the evenings.
Page 40 I HOSPITALITY NEWS NEW YORK/TRI-STATE
Although the Spare Rib restaurant wont; share their recipies for great ribs, which made them so successful for their 44 year run, they will share some interesting strategies that sustained them during the challenging times uncluding the never to forget pandemic. Although the Spare Rib restaurant wont; share their recipies for great ribs, which made them so successful for their 44 year run, they will share some interesting strategies that sustained them during the challenging times uncluding the never to forget pandemic. Although the Spare Rib restaurant wont; share their recipies for great ribs, which made them so successful for their 44 year run, they will share some interesting strategies that sustained them during the challenging times uncluding the never to forget pandemic. Although the Spare Rib restaurant wont; share their recipies for great ribs, which made them so successful for their 44 year run, they will share some interesting strategies that sustained them during the challenging times uncluding the never to forget pandemic. SERVING LONG ISLAND FOR 44 YEARS
Page 41 I HOSPITALITY NEWS NEW YORK/TRI-STATE
HISTORY
A century ago, financier and philanthropist Otto Hermann Kahn built OHEKA CASTLE in the middle of a 443-acre plot on the highest point on Long Island in Cold Spring Harbor for an estimated cost of $11 million ($158 million in today’s currency). At the time of its construction, the French-style chateau was—and still is today—the second- largest private residence ever built in America. During the Gilded Age of the 1920s, Kahn used the 109,000- square-foot, 127-room estate as a summer home where he hosted lavish parties and regularly entertained royalty, heads of state, and Hollywood stars. After Otto Kahn died in 1934, the estate changed hands several times, serving as a retreat for New York sanitation workers and a government training school for Merchant Marine radio operators. In 1948, the Eastern Military Academy bought OHEKA, bulldozed the gardens, subdivided the rooms, and painted over the walls. After the school went bankrupt 40 years later, OHEKA stood abandoned, except by vandals who set numerous fires over five years. In 1984, developer Gary Melius purchased OHEKA and the remaining 22 acres that surrounded the estate and began the painstaking challenge of restoring the Castle to its original grandeur.
NEW YORK STATE RESTAURANT ASSOCIATION
Page 42 I HOSPITALITY NEWS NEW YORK/TRI-STATE
Page 44 I HOSPITALITY NEWS NEW YORK/TRI-STATE
Obtaining a liquor license for your restaurant is a significant step in enhancing the dining experience and potentially increasing revenue. However, navigating the process of acquiring a liquor license can be a complex and often lengthy endeavor, as it involves various legal requirements and regulations. In this guide, we will explore the best ways to secure a liquor license for your restaurant, providing you with valuable insights and practical steps to help you successfully obtain the necessary permits and permissions. Whether you're a seasoned restaurateur looking to expand your offerings or a newcomer to the industry, understanding the intricacies of obtaining a liquor license is crucial for the success of your establishment.
The best way to get a liquor license for a restaurant involves careful planning, following the legal process, and adhering to local regulations. Here's a step-by-step guide to help you obtain a liquor license: Research Your Local Regulations: Begin by researching and understanding the specific rules and regulations governing liquor licenses in your area. This information is typically available from your state's alcohol control board or local licensing authority.
Determine License Type:
Identify the type of liquor license that best suits your restaurant. Common categories include on-premises, off-premises, and special event licenses.
Continued on next page
Page 45 I HOSPITALITY NEWS NEW YORK/TRI-STATE
Meet Eligibility Requirements: Ensure you and your establishment meet all eligibility requirements, such as being of legal drinking age, having a clean criminal record, and having a suitable business location. Prepare Your Business Entity: Register your restaurant as a legal business entity, which may involve incorporating or forming an LLC. Make sure your business structure is compliant with local and state laws. Zoning Compliance: Ensure your restaurant location is zoned appropriately for alcohol service. Some areas have specific zoning requirements for establishments that serve alcohol. Background Checks: Be prepared for background checks on yourself and, in some cases, your staff. This may also include providing fingerprints and other personal information. Training Requirements: Some states and municipalities require you and your staff to complete responsible beverage service training before obtaining a license. Secure Financing: Plan for the necessary funds to cover application fees, which can be substantial. You may also need to post a bond or meet other financial requirements.
Secure Financing: Plan for the necessary funds to cover application fees, which can be substantial. You may also need to post a bond or meet other financial requirements. Obtain Application Forms: Contact your state's alcohol control board or local licensing authority to obtain the necessary application forms. Make sure to complete them accurately and provide all required documentation. Public Notice and Hearings: Many areas require public notice of your intent to obtain a liquor license. There may be a public hearing during which citizens can express support or concerns regarding your application.
Compliance with Regulations:
Ensure that your restaurant complies with all local and state regulations for alcohol service, including hours of operation, serving minors, and responsible service practices.
Obtain Application Forms:
Contact your state's alcohol control board or local licensing authority to obtain the necessary application forms. Make sure to complete them accurately and provide all required documentation.
Continued from previous page
Page 46 I HOSPITALITY NEWS NEW YORK/TRI-STATE
Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80Powered by FlippingBook