HN NY NOV

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

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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

VANESSA MARQUIS

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.

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

THE GOOD FOOD

For maintaining energy to repairing muscles runner and chef Isaac Mills shared some healthy diet plans on how to get that extra mile.

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.

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CONTENTS

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.

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

THE GOOD FOOD

For maintaining energy to repairing muscles runner and chef Isaac Mills shared some healthy diet plans on how to get that extra mile.

A MESSAGE FROM GARY GREEN

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?

MARILYN SHERMNAN “DON’T JUDGE PEOPLE NEGITIVELY Running requires you to be both strong and quick. Here are some leg exercises to b glute and hamstrings.

BEST FOOD FOR RUNNERS

For maintaining energy to repairing muscles runner and chef Isaac Mills shared some healthy diet plans on how to get that extra mile.

M elville

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R egister N ow W e T hank O ur S ponsors

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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!

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.

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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.

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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

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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.

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.

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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.

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https://www.cleanestrestaurant.com

https://www.idrepro.com/

https://jamesportwines.com/

How is AI helping restaurant 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.

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. 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.

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IF YOU ARE GOING TO JUDGE PEOPLE, DEFAULT TOWARDS THE POSITIVE Marilyn Sherman is a sought after speaker, with a successful track record specifically in food service sector of buisness

Have you ever passed judgement on someone and found out later you were completely wrong? It's human nature to pass judgement on people without knowing them. What makes it worse is most people pass judgement to the negative. Today's Front-Row Friday video is an example of a woman who passed judgement on an ex-NBA player and went on a sports call-in radio show and told the story. She had just driven through a Wendy's for lunch and Junior Bridgeman who used to play in the NBA, was the one at the window taking her money and giving her her order. She judged him (negatively) incorrectly and indignantly took the judgement further claiming how sad it was that these highly paid athletes squander all their money and now have to lower themselves to work in fast-food. The host of the radio show immediately corrected her. Junior Bridgeman not only works at that restaurant but he owns that restaurant. In fact, he owns 263 Wendy's and 123 Chili's restaurants! What she could have done was withheld judgement until she gathered more information. "Hey! Fancy seeing you here! What brings you to our neighborhood and this restaurant? What a nice surprise." Next time you are tempted to pass judgement, gather more information first. If you can't gather more info, then simply default to the positive and not the negative. Give that a try on this Front-Row Friday! Enjoy today’s video and I’ll see you in the Front-Row.

Your Head Usher, Marilyn

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.

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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.

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Restaurant Inspections: Be prepared for

inspections

your

establishment by local authorities.

Patience and Follow-Up: The approval process can be time-consuming, often taking several months or longer. Follow up with the relevant authorities to check the status of your application.

Pay License Fees:

Once approved, you'll be required to pay an annual license fee. Make sure to renew your license on time to avoid any disruptions in alcohol service.

Seek Legal Assistance:

Consider consulting with an attorney or professional experienced in liquor licensing to navigate the complexities of the process, ensure compliance, and increase your chances of success.

Remember that liquor licensing processes can vary significantly by location, so consulting with your local authorities and seeking legal advice is essential for a smooth application process.

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Introducing Zink Foodservice's RAM Team: Your Local Support Powerhouse for Premier Brand Support in Healthcare!

Who We Are

Services We Offer

At Zink Foodservice, we understand that healthcare facilities require specialized attention. That's why we've assembled our RAM (Regional Account Manager) Team, a dedicated group of professionals with an extensive background in healthcare.

Proactive Support We don't just disappear after the sale. Our team is committed to ongoing support, including: Continuing Education Training Product Demos Equipment Training Menu Changes Access to our 9 culinary centers for menu development and product testing Dish Room & Kitchen Equipment analysis Ventilation Assessments & Filtration analysis to prepare for capital budgeting

What Sets Us Apart

Unlike traditional sales teams, our RAM Team focuses directly on you, the end-user. We're not just brand representatives; we're your local support system, attuned to the unique challenges of healthcare facilities.

Why Choose Us?

Zink Foodservice proudly represents over 70 premium manufacturers, serving as their dedicated branch sales office. Fully sponsored by our manufacturing partners, we serve as a cost-free resource for the end-user community.

info@zinkfsg.com www.zinkfsg.com 800.492.7400

What It's Really Like

Inside the World of Personal Chefs

Delving into the culinary world as a personal chef is a journey filled with unique flavors, creativity, and a dynamic connection with food and people. This intriguing profession is a blend of artistry, precision, and personalization, where talented chefs venture beyond the traditional restaurant setting to create unforgettable dining experiences for individuals, families, and private events. Join us as we step into the shoes of these culinary artisans and discover what it's truly like to be a personal chef.

passion for cooking and enjoy creating customized culinary experiences for their clients. Here are some aspects of what it's like to be a personal chef: • Creativity B eing a personal chef can be a rewarding and Personal chefs have the opportunity to express their culinary creativity by designing unique menus and dishes tailored to their clients' preferences. fulfilling career for individuals who have a

This often involves a lot of experimentation and innovation in the kitchen. • Client Relationships Building strong, trust-based relationships with clients is crucial in this profession. Personal chefs often work closely with their clients to understand their dietary restrictions, taste preferences, and any specific requirements. • Customization Every client has different culinary needs, so personal

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chefs must adapt their cooking styles to create dishes that meet these needs. This level of customization can be both challenging and rewarding. • Time Management Personal chefs must be skilled in time management to ensure that meals are prepared and delivered on schedule. They often work independently, which means they need to plan

their time efficiently. • Skill Development

As a personal chef, you will continuously develop your culinary skills and keep up with food trends. Staying up to date with new techniques, ingredients, and cuisines is essential to provide clients with fresh and exciting meals.

• Kitchen Equipment Personal chefs may need to invest in their own kitchen equipment and utensils, as they often work in their clients' homes or need to transport their tools to different locations. • Business Aspects Aside from cooking skills, personal chefs need to manage the business side of their operations. This includes marketing their services, budgeting, pricing, and client management. • Travel Aside from cooking skills, personal chefs need to manage the business side of their operations. This includes marketing their services, budgeting,

• Independence

pricing, and client management. • Varied Work Environments

Personal chefs have the opportunity to work in a variety of settings, from private homes to events, and even on yachts or in vacation destinations, depending on their clients' needs.

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Stress and Pressure There can be high-pressure situations, especially when cooking for special events or clients with demanding expectations. Personal chefs need to remain calm under pressure and deliver high-quality meals consistently. • Physical Demands As a personal chef, you will continuously develop your culinary skills and keep up with food trends. Staying up to date with new techniques, ingredients, and cuisines is essential to provide clients with fresh and exciting meals.

The job can be physically demanding, as it often involves standing for extended periods, lifting heavy pots and pans, and working in hot kitchen environments.

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IS IT SAFE TO GO TO TRADE SHOWS IS COVID BEHIND US

1. Local COVID-19 Conditions: The prevalence of COVID- 19 in your area and the area where the trade show is being held is a critical factor. If there is a high rate of transmission or a surge in cases, attending may not be safe. 2. Vaccination Rates: The percentage of the population that is fully vaccinated can significantly impact safety. Higher vaccination rates can reduce the risk of severe illness and transmission. 3. Public Health Guidelines: Check with local health authorities and the organizers of the trade show to understand any specific safety measures or requirements in place. This may include mask mandates, testing, or vaccination requirements. 4. Your Personal Health Status: If you have underlying health conditions or are in a high-risk category, you should consider your own health and consult with a healthcare professional before attending large events. 6. Organizers' Precautions: Some trade show organizers may implement strict safety measures to reduce the risk of COVID-19 transmission. Evaluate their policies and precautions. 5. Travel Considerations: If you have to travel to attend the trade show, consider the safety of the mode of transportation you'll be using and the conditions in the locations you'll pass through. It's crucial to stay informed about the latest COVID-19 updates in your area and the location of the trade show. The situation can change, so make sure to regularly check for updates from trusted sources, including the World Health Organization (WHO), the Centers for Disease Control and Prevention (CDC), and local health authorities.

Remember that personal decisions about attending events should be made based on a combination of public health recommendations, local conditions, and your individual risk factors.

Whether it's safe to attend a trade show in 2023 or beyond depends on several factors, including: As of my last knowledge update in September 2021, the status of the COVID-19 pandemic varied from one location to another, and the safety of attending trade shows depended on the local conditions, vaccination rates, and public health guidelines. It's important to note that the situation can change rapidly due to the evolving nature of the pandemic.

Compact and ventless, Vector® Multi-Cook Ovens prepare your whole menu in any space – with four ovens in one. Achieve unmatched food quality consistency with exclusive Structured Air Technology®. For complete control over your oven, menu and business, Vector H Series Ovens now feature ChefLinc™ cloud-based remote oven management system.

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WELCOME TO

RMK HOSPITALITY

S E RV I CE S

Exceeding Expectations

RMK Hospitality Services is a leading provider of linen and garments laundry services for hospitality facilities on the East Coast.

RMK was founded in 2016 and has been servicing hotels, restaurants, and other hospitality institutions. Our core business is the laundering of hospitality linens. Our processing services include sorting of the soiled linen, washing, drying, ironing

packing and delivery according to customer specifications.

(631) 226-8908

rmkhospitalityservices.com

This November, the VITO VL oil filter system was awarded the IAAPA Brass Ring Award for being one of the best new products of the year. The ceremony took place in Orlando, Florida, where the IAAPA trade fair is held annually. VITO Fryfilter, Inc., the US subsidiary of VITO AG in Germany, participates every year to showcase its latest products. The award highlights the innovation of the modern frying oil filter, which has entered the kitchen equipment market at the end of 2021. Debuted during IAAPA’s trade show in Orlando in 1986, the Brass Ring Awards continue to celebrate the industry’s most creative innovators each year during the Expo. “...an award recognizing your innovation is an honor. We feel honored and motivated to steadily grow our knowledge and improve our products according to the needs of our customers!‘‘ Sascha Geib, COO of VITO Fryfilter.

Oil Tester

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

rationalusa.com

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01.03.2023 12:24:41

Own Restaurant vs. Franchise Starting Your Culinary Journey

The Ultimate Decision Guide

Deciding whether to start your own restaurant or invest in a franchise is a significant and often life- altering choice for aspiring entrepreneurs in the food service industry. Each option comes with its unique set of advantages and challenges, making the decision a crucial one that can shape your future in the restaurant business. In this discussion, we'll delve into the considerations that can guide you in making the right decision for your culinary venture, weighing the merits of independent ownership against the appeal of a tried-and-tested franchise model. So, should you go your own way or embrace the established path of franchising? Let's explore the factors that can help you answer this pivotal question. Whether it's better to start your own restaurant or buy a franchise depends on various factors, including your goals, resources, risk tolerance, and experience. Here are some considerations for both options: Creative Control: Starting your own restaurant allows for complete creative control over the concept, menu, and overall ambiance. You can truly make it your own. Starting Your Own Restaurant: Higher Risk: New restaurants face a higher risk of failure, primarily due to the competitive nature of the

Independence: You have the independence to experiment and adapt quickly to market changes. You're not bound by strict franchise rules. Personal Branding: If you're looking to build a personal brand and be recognized for your culinary skills, starting your own restaurant may be more fulfilling. Initial Investment: You'll need to invest more time and money in planning, development, and marketing for an independent restaurant. the industry and the challenges of building a brand from scratch.

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Buying a Franchise: Proven Business Model: Franchises come with a proven business model, established brand, and support from the franchisor. This can reduce some of the risks associated with starting a new restaurant. Training and Support: Franchisors typically provide training, marketing support, and ongoing assistance, which can be invaluable, especially if you're new to the restaurant industry. Easier Financing: Obtaining financing for a franchise is often easier because lenders and investors are more likely to back a known brand with a track record. Less Creative Freedom: Franchises come with strict guidelines, and you may have limited freedom to make changes to the menu, décor, or overall concept. Fees and Royalties: Franchisees typically pay ongoing fees, including royalties and marketing contributions to the franchisor, which can impact your profitability. If you have a unique concept and are willing to take on the challenges of starting from scratch, an independent restaurant may be the better choice. It's crucial to conduct thorough research and create a detailed business plan before making a decision.

Ultimately, the choice between starting your own restaurant and buying a franchise should align with your personal and financial goals. If you're risk-averse, have limited experience, or prefer the support and guidance that a franchise provides, that route may be more suitable.

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How EDDF Can Make Charitable Food Contributions Better for Everyone – Including Your Business

Most of us know that qualified charitable contributions can be a deduction on your income tax return. However, if your business contributes food inventory for charitable purposes, you may be eligible for a larger deduction than you realized.

Typically, when donating any inventory, the deduction is based on the lesser of the Fair Market Value (FMV) on the contribution date or the original cost basis. However, with EDDF, businesses can secure a deduction above basis under certain conditions. To qualify for this enhanced deduction, the donated food must be "apparently wholesome," intended for human consumption, and meet quality and labeling standards required by federal, state, and local laws. It should exclusively benefit the needy, the ill, or infants and must align with the organization's exempt purpose. Moreover, the food should not be exchanged for money or any other consideration, and the organization must provide a statement confirming compliance with these conditions. Additionally, the donated food must adhere to the Federal Food, Drug, and Cosmetic Act, and the organization must not be a private nonoperating foundation. Rather than deducting just the basis, businesses meeting these criteria can claim a deduction equal to the lower of the basis plus half of the ordinary income that would have been recognized if the property were sold at fair market value, or twice the basis of the property. This means that if a business donates qualifying food inventory with a basis of $10,000 and its fair market value would be $15,000 if sold, the charitable deduction would be the lower of $12,500 or $20,000, resulting in a total charitable deduction of $12,500.

THE ENHANCED DEDUCTION FOR DONATED FOODS The Enhanced Deduction for Donated Foods (EDDF) provides businesses with a unique opportunity to enhance their tax savings when donating food inventory for charitable purposes.

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However, it's important to note that this deduction is now limited to 15% of net income as of 2022, down from 25% in 2021. The impact of EDDF on the Cost of Goods Sold (COGS) category can be significant. For partnerships, EDDF is separately stated as a charitable deduction on the partner's income tax return, which can increase self-employment earnings. For S Corporations, the reduction in COGS does not affect net income. Unused EDDF can be carried forward for up to five years, but if a company consistently donates more than allowed (15% of net income), these carryforwards may never get used. C Corporations have more flexibility with EDDF, as the general 10% of taxable income limitation on contributions does not apply, but the 10% limit on other contributions is reduced by the amount of applicable food inventory contributions.

A cost-benefit analysis should be performed to determine if the EDDF is beneficial for your business, considering factors such as the cost of inventory and any increase in self-employment income. Finally, keep in mind that some states like California and New York require food surpluses to be donated, making cost-benefit analyses less relevant. In conclusion, the Enhanced Deduction for Donated Foods is a valuable opportunity for businesses to optimize their tax savings. However, it's essential to carefully consider its potential impacts and ensure it aligns with your specific business needs and goals.

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EMBRACE FREEDOM! RESTAURANT TRANSFORMATION INTENSIVE LEARN TO UNLOCK PROSPERITY AND PERSONAL FREEDOM AS A RESTAURANT OWNER. Follow a very specific formula to create a restaurant that thrives without your constant presence and doesn't compromise on quality. Stop feeling overwhelmed and start your journey to freedom here.

HOW? WATCH THIS VIDEO SERIES

A COACH TO HOLD YOU ACCOUNTABLE I'm David Scott Peters. And since 2003, I’ve been teaching independent restaurant owners how to run restaurants they love, that earn them financial freedom and freedom to work less in their restaurant so they can enjoy the rest of their life too. What I’m about to share with you is what I’ve learned in my 30+ years of working in restaurants and with restaurants. It is the single proven formula that makes running a restaurant easier and more profitable. As a restaurant systems expert, what I teach restaurant owners like you is exactly how you turn all those "Yeses" you checked off into "NOs".

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Wine Blending Classes in Long Island, NY One Perfect Blend Are you looking for a fun way to spend time with your friends, or to make new ones? Enrolling in wineUdesign’s wine classes in Long Island, NY introduces you to the world of winemaking with a hand-on experience unlike any other. Our wine classes are designed to not only help you learn more about your favorite fermented drink, but we also provide you with everything you need to blend your own custom wine blends. During your wine blending class, you and your guests will sit at your own table, where you will be provided several bottles of wine, glasses, stirrers, and other tools and resources. Over the course of the evening, you will discover how adding even a small amount of a certain wine to your blend can impact its flavor profile and finish. It’s a fun and delicious way to gain a better understanding of how different wines accentuate each other’s attributes.

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The AI Advantage:

A new wave of industrial revolution is here --- AI (artificial intelligence) will change everything we do. Undoubtedly, AI can improve restaurant operations. Transforming Restaurants for Success

Menu Engineering and Quality Control AI can provide insights into a restaurant’s menu offerings and

procedures, ensuring they comply with health and safety regulations. For example, AI can remind a sushi chef to replace a sushi plate that has been “sitting” on the conveyor belt for too long with a more popular item.

pricing strategies based on consumer data and market trends. Restaurant owners can adjust the recipes/menu and price accordingly.

AI can help restaurants monitor food temperature, cleanliness, and safety

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Consumer Experience

AI can help restaurants create location-based, personalized marketing campaigns to reach specific and targeted customers at the right time. Then, AI-empowered chatbots, reservation, and table management systems can help restaurants answer customer inquiries, manage reservations, and optimize seating arrangements. Many restaurants have already asked customers to place and track orders with an app or tablet, reducing the processing time and human errors. Consumers also feel more engaged when interacting with the app or tablet. Finally, restaurants can use AI to analyze consumer reviews for areas for improvement and consumer sentiments.

Talent Management

AI can help with forecasting and scheduling. Managers can generate optimal schedules and work hours based on anticipated demand. Employees will find managing food and service quality easier when AI triggers reminders for potential issues (e.g., food temperature and wait time). Finally, AI can analyze employee morale and level of engagement, enabling restaurant owners to develop more effective retention strategies.

Inventory Management and Cost Control

AI can help predict demands based on historical data, weather, holidays, local events, and other factors. Moreover, AI can monitor real-time inventory. Automatic orders can be placed when inventory becomes low. A just-in-time inventory management system can help restaurant owners optimize inventory and reduce food waste. Additionally, AI can help analyze energy/water usage, control lighting/AC, etc. Restaurants can also manage labor costs more efficiently with an AI-empowered talent management system.

Financial security is crucial. Besides tracking abnormal consumer behaviors and food quality issues, AI can identify suspicious transactions, too. Is that all? What other areas do you see AI will benefit restaurant owners?

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COFFEE OR TEA?

WHAT IS TRENDING NOW

I n this world of ever-evolving beverage preferences, the age-old debate between coffee and tea continues to captivate our senses. From cozy cafes to bustling kitchens, these two beloved beverages have been an integral part of our daily routines for centuries. But what's the buzz lately, and what's steeping in the world of coffee and tea trends? In this exploration of the caffeinated and the soothing, we'll dive into the current waves of excitement, innovation, and culture that surround these iconic drinks. Join us as we unravel the latest trends in the world of coffee and tea, offering a glimpse into the flavors, rituals, and experiences captivating enthusiasts around the globe. Whether you're a devoted coffee connoisseur or a passionate tea devotee, this journey is sure to leave you with a refreshed perspective on these timeless, aromatic beverages.

THE GROSS PROFIT MARGIN FOR A CUP OF COFFEE OR TEA CAN REACH 95% OR MORE FOR RESTAURANTS. WHO DOESN’T WANT TO SELL MORE DRINKS? LET’S CHECK OUT THE LATEST COFFEE AND TEA TRENDS TO ENSURE WE STAY ON TOP.

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According to the National Coffee Data Trends report, in the fall of 20231, 63% of U.S. consumers (65% in the Midwest) drank coffee within a day before they took the survey. Americans’ favorite espresso-based drinks include: WHAT’S HOT IN COFFEE? 1. Lattes 18% 2. Espresso 16% 5. Mocha 9% 6. Macchiato 8% 7. Flat white 5% Vanilla is the top flavor among the 30% of coffee drinkers who drank a flavored coffee within the past week when they responded to the survey. The top preparation methods include: 3. Cappuccino 15% 4. Americano 11%

• Gen Zers and Millennials will continue drinking tea at a higher rate. •Consumers look for health and wellness benefits from food and beverages, and a variety of teas can meet such expectations. DO YOU WANT TO TRY A MIXED DRINK OF COFFEE AND TEA? It seems that younger and health- conscious customers particularly embrace the health and wellness benefits of tea. Likely because of its demographics, people in the Midwest or less diverse areas may consume more coffee than tea. If you cannot decide if you want coffee or tea, you may want to try a mixed drink called “YuenYeung” in Hong Kong. YuenYeung is usually made of 70% coffee and 30% Hong Kong- style milk tea, which is still popular in the area. What do you think of the mixed drink idea? Looking ahead, do you see a mixed drink of coffee, tea, and/or other flavor will gain momentum in bars and restaurants?

1. Drip coffee makers 40% 2. Single-cup brewers 27% 3. Cold brewing 16% 4. Espresso machines 11%

In-office coffee had increased from a low of 26% in 2021 to 36% in the fall of 2023. At-home coffee consumption was at 82%, higher than the pre- pandemic levels but slightly lower than the pandemic high (85%). HOW BIG IS THE TEA MARKET? According to the 2023 State of the U.S. Tea Industry report2, the world produced 6,455 million kgs in 2021, a 50% increase from 4,299 million kgs in 2011. During the same period, the world population only grew from 7 billion to 7.9 billion. Will more consumers drink tea to sustain its supply growth? Overall, the tea market is growing. The U.S. imported 4.3% more tea in 2022 than in 2021:

Black tea imports grew 5.1%. Green tea imports dropped 2%.

Organic tea imports dropped about 40% (yes, 40!) More consumers began drinking more tea at home during COVID-19, but tea consumption outside of home has declined after COVID.

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