July

JULY 2024 VOLUME 4 ISSUE 5

Culinary Experiences

Bryant Leisa President, A ssociation for H ealthcare F oodservice Page 8

AHF ANNUAL

THE FUTURE OF AI IN FOODSERVICE

Arrive. Preheat. Wait. Wait. Wait. Who has time for all of that? iVario. The Game Changer.

rationalusa.com

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TABLE OF

08 Publisher's Note 06

A Bit about Leisa Bryant From the Farm to the Boardroom

Why Free Samples Work 10

Epicurean Pantry 11

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P.19

ACF National Conference Photos

IRS Audit Tips 19

Hospitality News’ Recap of the Summer Fancy Food Show’s Top Products and Services World Food Championships Announces Addition of American Culinary Federation (ACF) Judges

Janine Kalesis 35 New York-based food and beverage stylist

Every bite tells a story. Discover Epicurean Pantry, where we meticulously source and select Greece's finest black garlic products alongside a diverse array of specialty foods from around the world.

CONTENTS

The Difference Between a Job and a Career

AHF Job Opportunities 37

Create the Event for the Emerging Restauranteurs in Nashville

Cooks Who Care 43

Chef Keith Mitchell 46 NJ Chef Traded Bustling Atlantic City Hotspots for Focused Fine Dining in Cape May

Exclusive Q&A with omniXM’s CEO 47

20% Off The Love Connection

CHRIS TANNER ACF EXECUTIVE DIRECTOR

Record-Breaking Sandwich

The man behind the scenes as referenced by so many for instrumentally making this year's ACF Conference one of the best ever. STORY IN UPCOMING EDITION

THE DINER’S SURPRISING HISTORY

VANESSA MARQUIS

CHEF COCO Both Vanessa and Chef Coco pictured above, working together to create the longest Cuban sandwich ever made, record-breaking at 360 feet. Congratulations to everyone involved for their successful efforts. The hero was generously donated to the Tampa Shelter.

Calendar or Events 68

As the summer winds down, each year traditionally, associations ramp up their events schedule, and many of the national events will be posted in HOSPITALITY NEWS and referenced on our podcasts.

Letter from the Publisher As conference season is in full swing, we hope you all appreciate our wrap-up from the Summer Fancy Food Show (particularly for those who could not attend).

Please take note of the various upcoming events in our industry throughout the country. They have engaging and informative sessions and provide worthwhile networking opportunities.

We have begun recording podcasts of industry insiders and disruptors for your enjoyment. Please check out our website and Instagram for these episodes. Eddie Daniels

PUBLISHER EDDIE DANIELS

EDITOR-IN-CHIEF ALEXANDRA ZENDRIAN EXECUTIVE ASSISTANT CAREN FRANKLIN ACCOUNT EXECUTIVES CAROL TERRACCIANO MARTIN DANIELS PODCAST HOST CHRIS PALMER GO CRY IN THE WALK IN CONTRIBUTING WRITERS JEANINE BANKS VERONICA MCLYMONT LINCHI KWOCK CHEF COCO

GRAPHIC DESIGNER ANABEL MARTINEZ

SOCIAL MEDIA GABRIELA MOURA

245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862

info@hospitalitynewsny.com www.hospitalitynewsny.com

HOSPITALITY NEWS JULY | Page 07

Bryant Leisa FROM THE FARM TO THE BOARDROOM: LEISA’S LEADERSHIP JOURNEY

In the small farming village of Jamaica, a country where "No Woman No Cry" originated and there is “Nuff Respect,” Leisa’s story began. Leisa was born into a family that had little in the way of material wealth, but what they lacked in possessions, they made up for in love and support. Her parents, hardworking farmers, instilled in her the core values of integrity, respect, and the importance of education. They taught her that even the smallest seed could grow into something beautiful with enough care and dedication. Leisa’s childhood was filled with laughter and the carefree charm of island life. She spent her summers helping her parents in the fields, playing with her siblings, nieces, nephews, and cousins, and soaking in the wisdom of her community. Despite the absence of modern conveniences like electricity and plumbing, Leisa thrived in an environment rich with values and the camaraderie of a close-knit community. She dreamed of a future beyond the horizon, fueled by the belief that hard work and education was her ticket to a better life. During her college years, Leisa made the bold decision to migrate to the United States. With little more than hope and a fierce determination to succeed, she juggled multiple support jobs—babysitting, housekeeping, companion aide, and dietary services—all while attending college to become a registered dietitian. As a registered dietitian in healthcare, Leisa rose through the ranks of the healthcare industry to become an Executive Director where she led teams as large as over 550 full-time employees. Leisa, throughout her career, championed many initiatives aimed at enhancing the healthcare experience of patients, staff, and stakeholders. Her ability to connect with people, a skill honed during her childhood in the tight-knit farming community, became her greatest asset. Ambitious and driven, Leisa pursued further education, earning a master’s degree in community education and another in business administration. She understood that knowledge was a powerful tool, one that could help her make a difference in the world. To further cement her expertise, she became certified as a Patient Experience Professional (CPXP) and earned the prestigious title of Fellow of the American College of Hospital Executives (FACHE). At the heart of Leisa’s leadership style is the principle of servant leadership. She believes authentic leadership is being present and engaged. Thus, she made it a priority to serve her staff by dedicating time to mentoring and coaching her team and inspiring them to strive for personal and professional excellence. Her office was always open, and her compassion resonated through the halls of the healthcare departments she oversaw.

Through every achievement, Leisa remained grounded in her roots. She often participates in fundraising and charitable events in her community and in her home country of Jamaica. She cherishes the fact that her journey from the farm to the boardroom was not just about personal success; it was about lifting others as she climbed. Foodservice, a position that allowed her to share her expertise and insights with industry professionals across the country. As Leisa’s reputation grew, so did her responsibilities. She was appointed and is now serving as the 2024 president of the Association for Healthcare Leisa’s story is one of resilience, compassion, and relentless pursuit of excellence. From her humble beginnings to power moves in boardrooms of the U.S., she embodied the spirit of a true leader—one who not only aspired to make a difference but actively did so, inspiring countless others along the way. Her legacy is one of empowerment, proving that with integrity, hard work, and a commitment to serve, anyone could achieve greatness, no matter where they started. When asked “with your busy life, what do you do to find balance?”. Leisa laughed and replied “I am a farm girl at heart. I have a beautiful backyard garden that brings me joy, feeds me, and help me to recover from work stress."

The Association for Healthcare Foodservice started its transformational journey in late 2023. After 15 years, AHF reimagined its market position, launched a new logo, updated its conference brand, and embraced a refreshed look to represent who we are as a professional association. While our old logo served us well and represented the union of our two legacy organizations, we believe it was time to build on that foundation of one single voice to lead the self-operated foodservice segment. Our new logo conveys the evolution of the bold and impactful professionals we serve – our self-operating members! Our members are problem solvers, innovators, leaders, culinarians, clinicians, and so much more. It is because of our members and what we do as a professional organization we added the tagline: “Leading the Way in Self-Operated Healthcare, Senior Dining & Hospitality!” At AHF, content is king, and we have big things in store for our members as we continue to support and expand the self-operated world. Since rebranding, we have already seen growth of our network, record conference attendance, sold-out sponsorship interest, and the release of new tools and resources. There is more to come as AHF continues to grow and expand its network. The industry is also transforming as it explores new technological advancements, strategic partnerships, capital planning, human-centric care and services, robotics, and so much more. Our industry is experiencing a dynamic intersection of artificial intelligence (AI), smart equipment, and innovative platforms that is revolutionizing how we serve our patients, customers, staff, and stakeholders. AHF has become the authoritative voice of the self-operated healthcare foodservice, senior dining and hospitality industry, empowering self-operators to achieve success in caring for their patients, residents, customers, and colleagues. The AHF National Conference is a hub for knowledge sharing, networking, and showcasing industry advancements. The 2024 conference will provide a forum for operators, leaders, and business partners to recharge, gather insights, exchange best practices, embrace the endless possibilities of AI applications, and explore emerging industry trends. We know AHF, and its self-operators, will continue to expand and we hope you will all join us! AHF is a true network working to connect operators, business partners, and industry thought leaders for the benefit of the self-operated world. Join us in San Antonio this August 23-25th. Then be sure to include AHF membership and the AHF 2025 National Conference in your budget. AHF 2025 will take place August 21-23, 2025 in New Orleans, LA. A big thank you to Hospitality News for supporting AHF with this special issue. We hope throughout this issue you will learn about us and start your AHF journey!

Leah Reily , CAE Executive Director Executive Director Association for Healthcare Foodservice (AHF)

Leisa Bryant, MBA, MA, RD, CPXP, FACHE Executive Director | Food, Nutrition & Patient Association for Healthcare Foodservice (AHF) Transportation Services MD Anderson Cancer Center

HOSPITALITY NEWS JULY | Page 09

Something for Nothing? Free Samples and Grocery Marketing

One of the best marketing strategies grocers and other retailers have been using with prospects and customers for generations is free samples. But how do you know if it’s the right move for your store? Will sampling generate revenue or is it just another expense without results? We examine this retail marketing strategy in detail to determine what the benefits are on both the retailer and customer sides, as well as research into what makes this practice effective.

Why Customers Like Free Samples

Aside from the obvious draw of free food, samples give grocery shoppers the perk of learning about and experiencing a product before a purchase. This is especially appreciated for families with limited budgets, who may be interested in trying new items but not keen to spend money on something they don’t know for sure they’ll enjoy. Sampling is also a way for customers to feel involved with decisions retailers make. Today’s shoppers like feeling as if their input matters and that marketers are listening to their opinions. Asking for feedback along with free samples is a great way to make customers part of the team.

Free Samples Can Improve Your Grocery Business Providing food items, no matter how small, with no strings attached promotes trust between you and your customer. Establishing that positive relationship goes a long way to creating loyalty. A recent grocery industry study conducted by Brigham Young University researchers and colleagues found that “sampling has both an immediate effect and a sustained impact on sales.” The researchers demonstrated that, compared to endcap displays, free sample offers showed more immediate results and continued to generate more sales for several weeks longer.

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Discovering Black Garlic Epicurean Pantry began during Lisa Zeitel’s vacation celebrating her retirement amid the azure waters of

Greece. While sailing with friends, they had the privilege of being hosted by a passionate producer of black garlic products who was also Zeitel’s chef for the week. During this unforgettable culinary voyage, Lisa fell head over heels for black garlic. Epicurean Pantry is more than just a specialty food purveyor – it’s a woman-owned organization driven by a profound love for exceptional, health- conscious culinary experiences. Founded by a food-curious world traveler with a background in nutrition, Epicurean Pantry’s mission is simple – to seek out and share rare food finds that are not only delicious but also life-enhancing. The team at Epicurean Pantry are explorers of flavor, scouring the far corners of the world to discover extraordinary, unique, and worldly products. The company’s guided by a commitment to serve discerning individuals who care deeply about what they consume, both for their well-being and their enjoyment. About The Supplier Founded on Pelion Mountain in Thessaly, Greece, Black Garlic DownVillage has been a pioneer in black garlic production since 2013. Created by a chef de cuisine and a computer engineer BGDV fuses culinary expertise with technical innovation. Their exceptional line of black garlic products come from a unique approach using top-quality Greek white garlic as the raw material, resulting in premium black garlic with an authentic, additive-free flavor. Their products grace the menus of numerous restaurants, including prestigious Michelin-rated restaurants in Greece, embodying their unwavering commitment to quality and authenticity.

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https://www.epicurean-pantry.com/

Why Sampling Works in Grocery Marketing

The concept of reciprocity is a “very, very strong instinct," according to Duke University behavioral economist Dan Ariely. In an interview for The Atlantic, Ariely explains that even the smallest free sample can create a strong urge to return the favor, which in the case of grocery samples, means making a purchase. Ariely also describes the way small samples of an item can awaken forgotten cravings. By tasting the sample, the customer’s desire for the product is stimulated and increased, making them more likely to buy it. Researchers Heilman et al. published a 2011 study with findings that free samples were very effective: “For consumers who are planning to buy the product in the promoted category, free sampling can encourage switching from the planned to the promoted brand. For consumers who do not have such previous plans, free sampling can ‘draw’ them into the category and encourage category purchase."

Which Items Should You Choose to Offer as Free Samples?

With all the evidence pointing to the effectiveness of sampling, how do you decide which products to give away? Think in terms of what is easy both to produce and to divide into visually appealing bite-size samples. Products should have low food costs to prevent loss.

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ACF NATIONAL CONFERENCE ACF, the premier professional chef's organization in North America, boasts more than 14,000 members nationwide.

Chef of the Year Competition Finalists

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To learn more, click here.

Upcoming NYC Department of Health Food Safety Workshops

The NYC Department of Health is hosting in-person and online food safety workshops this summer. These workshops are an opportunity to hear guidance from DOHMH staff, ask questions, learn about your restaurant’s violation history and how to avoid those and other common violations.

(TIME CORRECTION FROM SMALL BITES) Upcoming in-person session July 11, 12:30 pm – 3:30 pm at Queens Borough Hall Register here.

Upcoming online sessions July 17, 2 pm– 4 pm via Zoom Register here July 24, 2 pm – 4 pm via Zoom Register here

Here are Ways Restaurants Can Reduce Audit Risk Page #19

HOSPITALITY NEWS JULY | Page 17

SPECIAL THANKS TO OUR 2024 CONFERENCE SPONSORS! CLICK HERE TO VIEW OUR SPONSORS

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How You Handle Yourself During an Audit Has a Huge Impact on Your Audit Outcome or most people, a night out at their favorite restaurant produces the anticipation of a wonderful meal F partnered with outstanding service. Restaurants shouldn't take on an audit alone. The most successful restaurants are those that consistently deliver both. A happy customer, sometimes memorialized by a stellar review, is the cherry on top for the restaurant owner beyond what hopefully will be a long run of solid profitability. For restaurant owners, however, there are certain “reviews” they would prefer not to receive—specifically IRS tax audits. Let’s face it: no one ever really wants to smell what the IRS is cooking in its kitchen unless it comes from a recipe for a tax refund. To add to restaurateurs’ angst, businesses that operate in the restaurant industry present a greater concern to the IRS because they are cash-intensive and the IRS sees them as a higher risk for underreporting income. We’ll explain how those who operate in this industry can reduce their audit risk and prepare if an audit is unavoidable.

correctly according to the tax laws and to verify the reported amount of tax is correct.” During 2023, the IRS audited fewer than a half percent of individual returns filed and only about three-fourths of a percent of corporate returns filed. There are three main types of audits: Correspondence —the most common audit type; it is conducted by mail. Office —the type is more common with complex tax returns. An office audit invites taxpayers to have the audit conducted at an IRS office. Field —the most comprehensive type. A field audit is conducted in the taxpayer’s home or business. For each audit type, the IRS provides a written request for documents via a formal Information Document Request (IDR) form. The IRS will not call a taxpayer or business to start a civil audit. If you receive a phone call as a first communication, it is likely a scam. If you are unsure of a communication’s authenticity, you can contact the IRS at (800) 829- 1040. Common Audit Triggers Inadequate reporting and supporting documents A taxpayer is generally responsible for every item claimed on the individual’s tax return; some sort of book or record must exist to support each item listed on the return. HOSPITALITY NEWS JULY | Page 19

How to Reduce Your Audit Risk

First, it’s important to understand what an audit is. The IRS website defines it as “a review/examination of an organization’s or individual’s accounts and other financial information to ensure that information is reported

Accurate bookkeeping is an essential ingredient for successfully defending oneself in an audit. Whether it is full disallowance of a deduction or refusal to release a frozen refund, without accurate bookkeeping, every meal offered at Café IRS will taste terrible. To avoid that, taxpayers should keep supporting documents for the duration of a potential audit. Generally, the IRS has three years to audit a return. However, there are situations such as substantial omission where the examination/audit period is six years or, if the taxpayer committed fraud or is a nonfiler, forever.

Worker classification

A business must accurately report the status of its workers as employees or independent contractors to avoid back taxes, penalties and interest. Generally speaking, independent contractors have more autonomy in setting their work schedules, while employees work under employers who determine the work schedules and procedures. Employers are responsible for withholding taxes from employees’ paychecks and contributing to programs like Social Security and Medicare. Independent contractors are responsible for their own tax withholdings. Businesses sometimes misclassify workers as independent contractors to avoid paying payroll taxes, but the IRS has clear guidelines on who can be classified as an independent contractor versus an employee.

Business versus hobby losses

Fortunately, the likelihood of an audit is lower during a business’ initial years because losses are more commonplace for a startup. However, businesses are expected to eventually become profitable; therefore, the longer they operate unprofitably, the greater the burden of convincing the IRS that the business owner is engaging in a business activity and not a hobby. To demonstrate this point, the IRS has a safe-harbor rule to qualify as a legitimate business if the business can demonstrate profitability in three of the past five tax years. Generating profits on a regular basis can pose a significant challenge for many businesses. However, businesses that show consistent losses where deductions exceed income can draw the attention of the IRS. This scrutiny arises because the IRS presumes that a taxpayer who generates consistent losses is not necessarily engaging in a bona fide business activity for profit but rather a hobby for which losses are nondeductible. This does not necessarily mean that the IRS is correct, but it does increase the taxpayer’s risk of an audit and the likelihood that the IRS will hold it to a higher standard of proving that it really is operating the business with the intent to make a profit.

Fraud

Being found liable for the tax fraud penalty can be costly. Tax fraud is an intentional wrongdoing with the specific purpose of evading a tax known or believed to be owed. The tax code imposes a 75 percent civil penalty on the portion of tax underpayment attributable to fraud. Common evasion schemes include intentional understatement or omission of income; claiming fictitious or improper deductions; false allocation of income; improper claims, credits or exemptions; and/or concealment of assets. In all criminal and civil tax fraud cases, the burden of proof is on the government.

How to Handle an IRS Audit There are three outcomes of an audit:

No change – an audit in which you have substantiated all of the items being reviewed and results in no changes being made from your tax return. Agreed – an audit where the IRS proposed changes and you understand and agree with those changes. Disagreed – an audit where the IRS has proposed changes, and you understand but disagree with the changes.

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Respond in a timely fashion to IRS requests for documents and information. If the IRS believes an adjustment to your tax return is necessary, the agency will start asking questions via IDRs. Prepare a complete response to every item in the IDR and ensure that you reply by the deadline in the request. Always send your responses to the IRS using a delivery confirmation service. How you handle yourself during the audit can have a huge impact on your audit outcome. The following items should be considered during an audit: If you agree with the audit results, make payment arrangements. If you agreed with the audit findings and received a “no change” letter, congratulations. If you agree with the audit findings but those findings contain proposed adjustments to your tax return, you will be asked to sign the examination report that contains the IRS’ proposed adjustments. If the adjustments result in a balance due, you can seek a payment arrangement that best suits you. Various payment options include but are not limited to full pay, installment agreements, partial payment plans, offers-in- compromise and currently not collectible. If you disagree with the audit results, appeal to the appropriate venue. If you disagree with the IRS’ findings, the agency will issue a “30-day letter” that allows you 30 days to appeal. The Appeals Office is separate from and independent of the agency’s Examination and Collection functions. After 30 days, the IRS will send you a statutory Notice of Deficiency, which closes the tax audit and allows you to petition the U.S. Tax Court to resolve the issue. Unless you are a master at IRS procedures, it is highly recommended that you do not dine in at Café IRS alone. Get a licensed tax professional to represent you and advocate your tax return positions before the IRS. Jerrika Anderson is a former IRS attorney with substantial experience litigating tax disputes for both the IRS and now as a private practitioner at Chamberlain Hrdlicka in Atlanta, GA, representing business and individual taxpayers. You can reach her at Jerrika.Anderson@chamberlainlaw.com or (404) 658-5469.

Join Us We are more than just a publication; we are a marketing company specifically for the foodservice and hospitality space. If you are knowledgeable and know how to navigate this market and looking to earn six figures, call or e-mail Eddie Daniels 516.376.6862 eddied@hospitalitynewsny.com

FOR THOSE WHO WANT HELP IN THE KITCHEN

HOSPITALITY NEWS JULY | Page 21

Searching for a job in today’s competitive market can be overwhelming and exhausting. To help you stay energized and positive during your job hunt, here are a few tips to consider that can help you avoid burnout.

1. Identify realistic goals: Break down your job search into manageable tasks and set achievable daily or weekly goals. This approach helps you stay focused and reduces feelings of being overwhelmed.

2. Set aside a certain amount of time each day for your job search: Rather than spending all day, every day, reviewing job openings and applying to jobs try to set aside just a dedicated amount of time each day for your search. Using Jennie Johnson can help you be more efficient in your job search as all of the info you need to find jobs, and apply, can be found in one place.

3. Stay organized: Keep track of your applications, follow-ups and interview schedules using a spreadsheet. Remember, if you run Resume Rewrites through Jennie Johnson, this information is organized in My Account/Reports for easy tracking. It is also sent via email.

4. Take regular breaks: It’s important to step away from your computer and give yourself regular breaks. Short walks, exercise or doing something you enjoy will recharge your mind and keep your stress levels in check.

5. Network with other job seekers: Spend time talking to other job seekers on social media or forums. Sharing experiences and learning from others will provide a sense of community that can be lacking when job searching. Jennie Johnson has a private group on Facebook where you can find other job seekers to talk to.

Know that we are here for you during this time and can be reached at jennie@jenniejohnson.com if you need anything.

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Cocktail Recipes A healthy alternative. Ready to serve and ready to pair. Our drink is alcohol-free, with zero sugar and calories, made with all-natural ingredients, and vegan-friendly. See our website for recipes

HOSPITALITY NEWS JULY | Page 23

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Our Story: Established 2011 Reynald Grattagliano was inspired to produce the drinks following an episode with his 22-year-old son Kevin Grattagliano, who upon returning home from a party where there was ample imbibing, began to feel those certain unappealing after-effects. “He suggested that someone should create a whisky that doesn’t leave you feeling so hung-over,” explains Reynald Grattagliano. Kevin, of course, didn’t realize that suggestion would compel his father to not only spend the next five years of his life researching such a method, but he would spend five million dollars to make it happen. Though Reynald doesn’t have a background in beverage development, he certainly understands chemistry, as well as how to combine ingredients in such a way as to attract allure and appeal from the discriminating masses. After spending nearly two years attempting to devise an alcohol-free derivative that not only smelled, but tasted like whiskey, Reynald sought the expertise from a team of scientists at a lab in Switzerland. This collaboration ultimately resulted in

the creation of an entirely new molecule, the quintessential break-through by which Arkay beverages were born.

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NEW STORE DESIGN

OUR HISTORY In 1916, Nathan Handwerker started his nickel hot dog stand on Coney Island, with a $300 loan and his wife’s secret recipe. At the time, he had no idea how famous those hot dogs would be. He had no idea that millions around the globe would tune in to see how many of those hot dogs could be consumed in 10 minutes, or that they would be available to consumers around the world in retail and restaurants. Fast forward to 2020, 104 years later, and the start of a new decade and Nathan’s Famous is embarking on a new path. One that pays homage to its New York roots, and famous food, but changes everything you know about the brand.

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an ACF announcement

Hospitality News’ team attended the Summer Fancy Food Show at the end of June. For those unable to attend or looking for our take on the hottest products, below is a description of the companies that struck our fancy. Discover the Standout Brands from the Summer Fancy Food Show

Carefully curate the finest specialty food items revered for their health benefits and sourced directly from passionate and ethical producers worldwide. The company meticulously sources and selects Greece’s finest black garlic products alongside a diverse array of specialty goods from around the world. Epicurean Pantry

Grace Farms

RoboSousChef

The most advanced self-cooking machine in the world. RoboSousChef brings you the future of cooking with its revolutionary self-cooking machine, exclusively available in the U.S. under the brand name Soyea USA. With over 23 years of expertise is home appliances, Soyea USA proudly introduces RoboSousChef, an innovative solution designed to elevate your culinary experience to new heights.

In addition to being a center for culture and collaboration in New Canaan, Connecticut, Grace Farms is the only premium coffee and tea that gives back 100% of profits to ending forced and child labor worldwide.

Buys its teas directly from the tea gardens in Assam, Darjeeling and Nilgiris and all its ingredients directly from farms across the Indian subcontinent. Direct sourcing allows Brewix Tea to establish close relationships with tea gardens, ensuring a consistent and high-quality supply of tea and herbs. By purchasing directly, the company reduces the time between harvesting and processing, ensuring fresher tea reaches you. Brewix Tea As a tea atelier, Brook37 seeks out the most exotic, delicate and boldest teas, sourced directly from exclusive tea bushes in the world’s finest gardens. Behind our unique tea selection are our female founder and an all-women production team that disrupt the stagnated, male-dominated world of tea. Brook37

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Bittermilk

Ceybon AF

Chipoys

A line of cocktail mixers made by bartenders for cocktail enthusiasts. Crafted with real ingredients and bottled by human hands in Charleston, each product uses a bittering agent, a sweetener, and an acid to achieve a balanced cocktail.

This company is on a mission to put wellness at the center of happy hour and social celebrations while bringing luxury into our everyday moments. Ceybon AF uses ancient plant and fungi wisdom to create a modern wellness cocktail that tastes better than alcohol, gives a gentle plant buzz and is good for the planet.

This company is dedicated to preserving traditional Mexican flavors while constantly evolving to bring you new and exciting tastes. Chiopys created an authentic rolled tortilla chip packed with bold flavors and fun in every bite.

Divine Chocolate

DORO

Felicetti Pasta

This company bridges spicy Korean food and traditional soul food that celebrates ethnic cuisine as a representation of culture, reflection of history and a means by which to uplift the culinary brilliance of historically marginalized identities. DORO prides itself on making modern ethnic cuisine that is rooted in the diverse cultures of our customers while pushing the limits on new and exciting flavors.

For more than 100 years, the Felicetti family has been making pasta at the foot of the Dolomites. Felicetti marries artisanal techniques with state-of-the-art clean technology; the company generates 90% of their own electricity and are committed

This is the only Fairtrade chocolate company that is co- owned by cocoa farmers.This means smallholder farmers receive a share of the distributable profits from the sale of our chocolate, and a say in how the company is run.

to making the lowest environmental impact possible.

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Genera

La Tourangelle

This company redefines the Bloody Mary experience with its award-winning light and refreshing Golden Mary mixes made from fresh, sun-ripened golden tomatoes and all-natural ingredients. Natural Blonde was inspired by Charleston’s vibrant culture and culinary scene. Natural Blonde

Grows carbon-negative grass fiber and turns it into compostable packaging and bioproducts. Used by brand owners and consumers, the cycle continues through composting, returning nutrients to the soil to being anew.

This company places its oil in tin cans because they keep oil fresher longer. Even dark green glass exposes oil to sunlight. La Tourangelle creates olive, avocado, specialty and neutral oils as well as sprays.

Greenomic Delikatessen, USA was founded in April 2023. Located in North Wales, PA, the company’s slogan “Choose the Good Life” is portrayed in its commitment to hand-picking authentic recipes to produce traditional handmade delicacies for you and your loved ones. "Green" for the pure, first-class quality of our products along with the traceability of their origin AND "nomic" for a Gastronomic experience in the art and enjoyment of eating delicious food! Future plans include olive oils, aged balsamic vinegars, & Italian cannolis. Greenomic Delikatessen

Saputo

Sunday Night

TOST

One of the top 10 dairy processors in the world, Saputo produces, markets, and distributes a wide array of dairy products of the utmost quality, including cheese, fluid milk, extended shelf-life milk and cream products, cultural products, and dairy ingredients. Since its founding in 1954, Saputo has grown significantly by putting forward its strong heritage and family values.

These sauces are designed so you can easily enjoy that same Sunday night feeling of comfort and indulgence any time you wish. The company’s mission is to bring you the finest pure ingredients, crafted in a single jar, so you never have to compromise on taste and quality, even when you don’t have time.

Using natural ingredients, TOST’s alcohol-free beverages are crafted to be as meaningful and sophisticated as alcoholic beverages but without alcohol. Lower calorie, refreshingly dry and not too sweet, TOST is the sparkling beverage for every occasion.

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Published 6 days ago on June 28, 2024 Fast Food Chain Fails Taste Test On New Product

Erlinger shared that “the bigger trend around protein consumption is really around chicken,” and McDonald’s is well-positioned to serve that demand. The company has been focusing on expanding its chicken offerings, with CEO Chris Kempczinski stating that they see “the potential to add another point of chicken share by 2026, in part through an expansion of our McCrispy platform into wraps and tenders.” The chicken category is booming for McDonald’s, generating $25 billion in annual systemwide sales. This puts it on par with the company’s beef business. In addition, McDonald’s continues to roll out its “Best Burger” initiative worldwide, aiming to upgrade its popular burgers and reach nearly all markets by 2026.

McDonald’s plant-based burger, the McPlant, failed to impress US customers in two test markets, according to McDonald’s USA President Joe Erlinger. Speaking at the WSJ Global Food Forum, Erlinger revealed that he “asked the team to test the McPlant in two very different markets, and they chose San Francisco and Dallas.” The test was conducted in February 2022 and involved around 600 restaurants. However, the outcome was disappointing, as Erlinger stated, “It was not successful in either market.” He further explained his belief that “the U.S. consumer is not coming to McDonald’s or looking for a McPlant or other plant- based proteins from McDonald’s now.”

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Photo Credit: worldfoodchampionships.com

World Food Championships Announces Addition of American Culinary Federation (ACF) Judges

ACF Judges to serve as Master Judges for 2024 Kitchen Arena in Indianapolis

Indianapolis, IN (July 11, 2024)

The World Food Championships (WFC) announced that they have partnered with the American Culinary Federation (ACF) to bring another dimension to their judging process with the addition of ACF-certified judges. ACF judges will serve as Master Judges, roaming the Kitchen Arena to watch the competitors for technique, process, organization, and many other key metrics of success. Additionally, an ACF Judge will be included at every table in the judging room in Indianapolis, Indiana during the competition from November 8-12. ACF judges will complement and enhance The World Food Championships’ own proprietary judging methodology, E.A.T. (Execution, Appearance, and Taste), by adding another layer of sophistication and enhanced certification. All judges for 2024 will be required to attend Food Champ University, which is scheduled to be held onsite in Indianapolis on Friday, November 8th, 2024, where judging criteria will be outlined and reinforced.

“We’re thrilled to be partnering with the American Culinary Federation – their history of success and reputation is well known and respected in our industry,” said Mike McCloud, Founder of the World Food Championships. “We’re very proud of the E.A.T. judging system we’ve created and successfully employed for over a decade; but as we see increasingly complex dishes with many international flairs, the ACF will help us to evolve as a culinary organization while staying true to our Food Sport roots.” “We are implementing and utilizing the expertise of ACF approved judges to be Master Judges for this year’s World Food Championship from the American Culinary Federations,” added ACF National President Rene J. Marquis, CEC, CCE, CCA, AAC. “Our goal is to complement the judging system they already have in place and help them to continue to grow as an organization when it comes to top-of-the-line competitive cooking and judging.”

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Indiana State Fairgrounds & Event Center in Indianapolis. For more information, visit WorldFoodChampionships.com. About the American Culinary Federation The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With more than 12,000 members spanning more than 150 chapters nationwide, ACF is the leading culinary association offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef®, Certified Sous Chef®, Certified Executive Pastry Chef® and Certified Culinary Educator® designations accredited by the National Commission for Certifying Agencies. The American Culinary Federation Education Foundation is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to Chef & Child, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit acfchefs.org. Find ACF on Facebook, Instagram, Tik Tok, X and digital content hub WeAreChefs.com.

Photo Credit: worldfoodchampionships.com

Since its debut in 2012, WFC has amassed a tremendous worldwide following, providing a one-of- a-kind culinary experience at its events, as well as numerous live and made-for-TV shows. In addition to popularizing competitive cooking, the WFC platform has had an undeniable impact on the food industry, facilitating the creation of more than 10,000 new dishes and supporting communities via partnerships with various local non-profits, charities, and food banks throughout the United States. In short, the WFC platform has given birth to “Food Sport” by providing a level playing field, a fair judging system, innovative culinary programming, ambassador opportunities, TV visibility and a process that allows talented culinary teams to compete in ways never seen. The 2024 World Food Championships will be held in Indianapolis, Indiana on November 8-12, with qualifying events being conducted throughout the year. About World Food Championships The World Food Championships (WFC) is the premier food sport competition globally. This multi-day, live culinary event features some of the world's best cooks competing for food, fame, and fortune in twelve categories: Bacon, Barbecue, Burger, Chef, Dessert, Live Fire, Noodle, Rice, Sandwich, Seafood, Soup and Vegetarian. Annually, thousands of cook teams vie for a Golden Ticket at official qualifiers to secure their place in the WFC. Since its inception in 2012, the event has seen participation from nearly 40 countries and every state in the U.S. The 2024 World Food Championships will be held on November 8-12 at the Indiana Farm Bureau Fall Creek Pavilion, located at the

Photo Credit: worldfoodchampionships.com

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Food Styling: Janine Kalesis; Photo Credit: Felicia Perretti.

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To learn more, go to https://www.janinestyles.com/

THE DIFFERENCE BETWEEN A JOB AND A CAREER When trying to tell the difference between a job and a career, look to their scope, purpose and longevity.

Scope

Job: A job is a specific position of employment in a company or organization where an individual performs particular tasks in exchange for compensation, usually on an hourly or salaried basis. Jobs are typically seen as short-term. Career: A career is a long-term professional journey that encompasses a series of related jobs, experiences, and professional developments. A career is often built on a foundation of education, training, and an overarching professional goal. Purpose Job: The primary purpose of a job is to earn money to meet immediate financial needs and personal goals. Jobs can be viewed as steps or means to support oneself while working towards broader career goals. Career: A career represents a lifelong ambition or the general course of progression toward lifelong goals. It usually aligns with a person’s passion, skills, and values, providing a sense of purpose and fulfillment beyond just financial compensation. Longevity and Progression Job: Jobs can be short-term or long-term but are generally seen as temporary and not necessarily connected to one another in a significant way. People may change jobs frequently, especially early in their working life. Career: A career involves long-term growth and development. It often includes advancement within a field, gaining expertise, achieving higher levels of responsibility, and making a significant impact within the chosen field.

In summary, while a job is a specific position or task performed for payment, a career is a broader, more enduring path that typically includes multiple jobs and experiences aimed at achieving long-term professional goals and personal fulfillment. Hospitality News now has a job and career opportunities section. When you're starting your search, identify what's best for your personal situation.

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JOB OPPORTUNITIES

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PRESS RELEASE

JOHNSON PIKE ANNOUNCES PARTNERSHIP WITH HOSPITALITY BRANDS TO OFFER LUXURY GLASSWARE

July 1, 2024

Johnson Pike is pleased to represent Hospitality Brands, the leading provider of luxury glassware and drinkware, effective July 1. This collaboration positions Johnson Pike as the premier distributor for Hospitality Brands' innovative and unique glassware collections in Colorado, Wyoming, and Utah. Hospitality Brands has long been recognized for setting trends and raising standards in the glassware industry. Their commitment to innovation and excellence ensures that each piece not only enhances presentation but also leaves a memorable impression on guests. The range includes Ultra Clear Crystal, Premium Glass, Luxury Collections, Durafina, and Unbreakable Drinkware, catering to diverse styles of restaurants, bars, and hospitality venues. Pushing the boundaries of design and functionality, Hospitality Brands excels in creating pieces that add elegance and beauty to any setting. Their “Tailor Made” design service allows for full customization, offering clients the ability to control their presentation through branding, etching, or entirely unique designs. This level of personalization ensures that every detail of the glassware can be tailored to enhance guest experiences and create lasting emotional impacts. Amanda Conseur, Director of Sales & Marketing at Hospitality Brands, expressed her enthusiasm about the partnership: "We are delighted to embark on this journey with Johnson Pike, a known leader in the industry. Together, we are set to redefine standards of excellence and bring unparalleled luxury and innovation to glassware and drinkware." To connect with Johnson Pike, contact the main office at (303) 572-0084 or send a message to info@johnsonpike.com. About Johnson Pike: Johnson Pike is a leading foodservice equipment representative in Colorado, Idaho, Montana, New Mexico, El Paso (TX), Wyoming, and Utah. Headquartered in Denver, the company has branch offices in Arizona and Utah and four JP Café locations for equipment demos and showroom displays. Johnson Pike provides innovative solutions and products to the hospitality industry. Contact: Jay Brunkow Johnson Pike

740 Umatilla Street Denver, CO 80204 jbrunkow@johnsonpike.com

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From HomeEat & Drink

COOKS WHO CARE Organization Bolsters Community in a Lonely Industry Chef Maria Campbell founded her not-for-profit to support the health and well-being of workers in the food and beverage industries. By Maggie Leenas | January 19, 2023

by trade. T

“It started with a group of chefs, and we wrote down what is so backwards and broken in our industry,” she says. “We began thinking about how we could help each other as a community.” In 2017, Maria started Cooks Who Care, a not-for-profit dedicated to supporting the health and well-being of food and beverage industry workers. They’ve made it their mission to become a resource through events, seminars and other community-driven projects in the Greater Philadelphia area, including New Jersey. In December, the organization released the Cooks Who Care Community Cookbook, a digital compilation of video demonstrations from local chefs committed to supporting mental-health advocacy. Proceeds benefit HOSPITALITY NEWS JULY | Page 43

hough she is better known as a mental-health advocate, Maria Campbell dubs herself a chef

She and her husband, Scott, worked in the restaurant industry for many years. After they had a child, the pair began experiencing some mental-health struggles as both continued working full time. Maria remembers thinking, How do we [raise a family] and still be a part of the industry? Chatting with friends and coworkers, the two discovered they were not alone. So Maria took it upon herself to begin a conversation not many people were having at the time.

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