March/April 2023

HOTEL, DINING, & INSTITUTIONAL FOODSERVICE TRENDS VOL 3, ISSUE 2 MARCH/APRIL 2023

NRA SHOW MAY 20-23 2023 MCCORMICK PLACE CHICAGO, IL ROBOTICS ARE ROBOTICS STEALING THE JOBS OF HUMANS NEW ENGLAND FOOD SHOW GET THE SCOOP SHFM CRITICAL

ISSUES NEXT EDITION

SHARON ELIATAMBY HOSPITALITY GURU WITH A UNIQUE PHILOSOPHY PAGE 6

WHY JOIN?

Issue In this

STEPHANIE GILBERT JOINS THE NAFEM BOARD OF DIRECTORS 09

KEYNOTING FOR HOSPITALITY PROFESSIONALS Marylin Sherman is a sought after Keynote public speaker and has a track record of great successes.

SHARON ELIATAMBY: HOSPITALITY GURU Sharon Eliatamby, very active in foodservice and hospitality. She has over 25 years in the industry and

Stephanie Gilbert has a full plate as she covers the country with multiple responsibilities. Stephanie is the Exec. V.P Corp Growth Strategies of BSI LLC. She currently sits on the Board of Directors of NAFEM and also plays a role in the AHF.

serves as Chair on the advisory committee for the Internation Food Manufacturers Association.

22 Click Here to learn how to deal with negative and toxic people.

March/April hospitalitynewsny.com

54 Better Call Beth: HOW “BCB” CAN HELP YOU ACHIEVE AND MAINTAIN AN “A” GRADE Beth worked to develop the HACCP guidelines as well as other health code regulations and oversaw the training of all Public Health Sanitarians. Beth is passionate about food safety and believes that it should be an

WHERE HAVE ALL THE WORKERS GONE? Here’s a few tips to step up your game for creative recruitment and some proven proactive strategies to attract, retain, and develop your workforce: 32

Multiple Award Winner

BSE MERGES READ ABOUT IT ON PAGE 48 OR CLICK HERE

hospitalitynewsny.com March/April

SHFM MEMBERS ONLY

hospitality news / March/April P 4

Check out our full list of Award Winners below or visit www.starchefs.com/risingstars for more information.

Publisher Eddie Daniels Executive Assistant Caren Franklin Contributing Writers Kimberly Brock Brown, CEPC, CCA, AAC Eleni Finkelstein Linchi Kwok, Ph.D. Lady Latte Veronica McLymont, Ph.D., RDN, CDN Beth Torin, RD, MA Jeanine Banks Warren Polansky Jay Pattnger Account Executives Martin Daniels

Carol Terracciano Vicki Eisenpresser Graphics Director Ariel Coello Social Media Manager Isabella Thompson Editing and Proofing Sara Schreiber Scullin Lauren Swantko

New York is our hometown—and after a tough few years, it’s starting to feel like the city we once knew and loved. In a city that’s constantly pushing the envelope, we are happy to see our friends and neighbors rise up and remember why they do what they do. RISING STARS RESTAURANT WEEK To celebrate the Award winners, StarChefs is excited to host our Rising Stars Restaurant Week from Wednesday, March 1 through Wednesday, March 15. For two weeks only, experience the signature dishes, desserts, pastries, drinks, and pairings that wowed the StarChefs editorial team. With $100 restaurant gift cards up for grabs, you don’t want to miss your chance to win! Order any of the featured dishes or drinks and share an Instagram story or post to enter. You must tag @StarChefs and #StarChefsRisingStars to be considered.

HOSPITALITY NEWS Created by Media Magic, Inc. 245 Newtown Rd, Plainview NY 11378 hospitalitynewny.com (833) 500-6397

SHARON ELIATAMBY, A HOSPITALITY GURU

Sharon Eliatamby has dedicated her professional career to creating the idea of hospitality as an individual experience. Utilizing the skills acquired from over 25 years in the industry, she understands the power of authentic and caring communication in every client interaction. As Senior Project Manager for Food and Catering Services at the World Bank Group (WBG), Ms. Eliatamby enjoys applying her unique philosophy of hospitality to everyone from the 185 member nations, adapting to the needs of all the different cultures she encounters every day.

Born and raised in Ipoh, Malaysia, Ms. Eliatamby has called Washington, DC home for over 20 years. She traverses the five major buildings that encompass the World Bank campus daily, where she oversees 24 food service facilities, several contract vendors, and 200 employees, as well as the conference center at the World Bank office in Paris. Dealing with several nationalities, her fluency in Bahasa Malaysia, Cantonese, Hokkien, and German always comes in handy! Before joining WBG, Ms. Eliatamby was the Director of Food and Beverage at the Ronald Reagan International Trade Center. Throughout her career, she has worked with exclusive hotels, convention properties, catering organizations, and managed high-profile events. She has an impressive and successful track record working as a leader and helping increase service standards, quality, and profitability. Ms. Eliatamby has an extensive background in navigating events requiring tactful diplomatic international protocols Ms. Eliatamby was recently elected President of the Society for Hospitality and Foodservice Management (SHFM), becoming the first

SHARON ELIATAMBY SENIOR PROJECT MANAGER WORLD BANK GROUP

Asian woman in this role. She is also on the SHFM board and a committee member for Diversity & Inclusion Council as well as the local chapter planning committee in Washington, D.C. In 2022, she served as Chair on the advisory council for the International Food Manufacturers Association (IFMA) and on their Business and Industry (B&I) for Food Services. She is a member of the International Association of Protocol Consultants, and a graduate of the Emily Post Institute, which specializes in business and dining etiquette training. Ms. Eliatamby has received numerous awards for exceptional service and performance. She is the recipient of the “President’s Award” and Directors Award for Leadership from Society for Hospitality and Food Service Management (SHFM), the Spark Plug and the class of 2023 Silver Plate Award from International Food Manufacturers Association (IFMA) for her dedication and devotion to the industry. A graduate of Johnson and Wales University Ms. Eliatamby enjoys mentoring the new generation of young Asian professionals by serving on the board of the Asian American Leadership Program (AALEAD). AALEAD is an organization that supports low-income and underserved Asian Pacific American youth with educational empowerment, identity development and leadership opportunities through after school programs as well as summer and mentoring programs.

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After months of preparation, the NAFEM Conference has come and gone in a flash. For BSI and the foodservice industry as a whole, the event was an overwhelming success. After four years of separation, NAFEM not only served as an opportunity to see the latest innovations in foodservice equipment, but it provided a joyful reunion for many industry professionals who had not seen each other since 2019. Many thanks to the NAFEM staff for putting on a fantastic conference and the myriad of visitors who stopped by the BSI booth to discover the latest in serving line, custom fabrication, and food guard innovations.

ABOUT BSI, LLC Headquartered in Denver, Colorado, BSI, LLC has achieved its market leader status by employing uncompromising standards in engineering, design, and fabrication to produce the highest quality food guards and custom servery solutions. The company has differentiated itself by developing trailblazing food shield ingenuity that has become the industry standard in quality and function. Coupled with custom serving line fabrication that features elite finishes and imaginative materials, BSI, and the entire Food Service Holdings family of companies, are well positioned to be leaders in the foodservice industry for years to come.

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STEPHANIE GILBERT JOINS THE NAFEM BOARD OF DIRECTORS Stephanie Luros-Gilbert, CFSP NAFEM Board Member

Stephanie Luros-Gilbert, CFSP is Executive Vice President, corporate growth strategy for BSI LLC and Food Service Holdings, a Denver, CO- based manufacturer of food shields and custom fabricated solutions. With 20+ years of Industry leadership, she has worked across a multitude of industry segments, including operations, foodservice technology

and E&S manufacturing. Before joining BSI in her current role overseeing sales, marketing and new product development across its portfolio encompassing BSI, English Manufacturing & Colorado Custom Stone, she served in national sales management and consultant services roles for Kitchens-To-Go and Hobart/ITW FEG. Her NAFEM engagement includes participation in the Young Professionals Council (formerly YEF) and the Annual Meeting & Management Workshop.

ACF NATIONAL CONVENTION New Orleans Convention Center July 17-19, 2023

ACF NATIONAL CONVENTION NEW ORLEANS CONV CENTER JULY 17-19, 2023

ACF NATIONAKL LINK

CLICK HERE FOR MORE INFORMATION

Javits Center, New York City June 25-27, 2023

Visit us at booth 4860

TriMark Empowers You Every Step of the Way

ARE ROBOTS STEALING

BY LINCHI KWOCK PH.D JOBS ?

F orget about the old days of “people serving people.” More restaurants and hotels are now using robotic cooks, delivery robots, self-serving kiosks, Chatbots, and other AI-empowered machines in service operations. Some businesses must rely on machines to address the labor shortage issue. Others count on machines to deliver faster and more consistent service. Moreover, many consumers have become used to automatic self-services during the pandemic. It is not surprising to see robots taking over more service jobs. What is the latest robotic “thing” that deems to take over even more human jobs? That is ChatGPT (Chat Generative Pre-trained Trans- former), the popular chatbot from OpenAI. Launched in November 2022, ChatGPT is designed to answer user requests with AI-generated articles, essays, jokes, and even poetry. By January 2023, ChatGPT was already set to reach 100 million monthly active users (Hu, 2023). On average, about 13 million unique vis- itors used ChatGPT every day in January. As a refer- ence, it took nine months for TikTok and 2.5 years for Instagram to reach 100 million users.

ChatGPT could also threaten white-collar jobs. The development of ChatGPT and related AI can be a threat to more than just front-line labor. Tech jobs (e.g., coders, data analysts, programmers, and software engineers), media jobs (e.g., content creation, techni- cal writing, and journalism), and legal industry jobs (e.g., paralegals and legal assistants) are particularly at risk (Mok & Zinkula, 2023). Is ChatGPT good enough to steal our jobs? I did a test earlier by asking ChatGPT this question: Are robots stealing jobs? ChatGPT gave me the fol- lowing answer: Robots and automation can certainly dis- place some jobs and change the nature of work in many industries. As technology continues to advance, it is likely that we will see an increase in automation in various fields, which could result in some human jobs becoming unneces- sary or obsolete. However, it is important to note that automation can also create new jobs, improve productivity, and increase efficiency in many industries.

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hospitalitynewsny.com March/April

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S P O N S O R S

• 365 Retail Markets • Ali Group • Alto-Shaam • Aramark • Beyond Meat • BSI • Butter Buds • The Coca-Cola Company • Compass Group • David Rio Chai & Tea • Ecolab

• Elior North America • elite|studio e • Emerald Brand • Follett Products, LLC

• Food Management Magazine • FoodService Director Magazine • Foodservice Equipment & Supplies Magazine • Foodservice Equipment Reports Magazine • GravyWork • Hobart - Traulsen

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The restaurant industry is reeling from a widely reported labor shortage, causing many operations to change the way they function. Some fast food chains have resisted opening their dining rooms, kept shorter operating hours and placed high demands

on existing employees in order to function with a smaller staff. The reasons for the shortage, which is affecting restaurants from quick serve to fine dining, are complex and hotly debated. But whether the root cause is higher unemployment benefits, an industry battling a historic reputation for low wages and difficult working conditions, or the pandemic and its chilling effect on the hospitality industry as a whole, the result is that restaurants are put in a position of doing more with less. THE CHALLENGE Lower-than-desired staff levels can have a ripple effect on a restaurant’s operation. In full-service restaurants, fewer front-of-house workers means larger sections for each worker to cover, potentially resulting in slowed or worsened service as servers rush from table to table. In every kind of operation, fewer back-of-house workers to prepare meals means longer wait times for orders to be fulfilled and a potential increase in errors from rushed workers. The end result may be less efficiency and thus less revenue — not to mention unhappy customers. To adapt to these challenges, many restaurants have cut their hours — eliminating a meal period like lunch or an entire day of service — reduced their seating capacity, or shrunk their menu to streamline kitchen operations. continued on page 14

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continued from page 13 In every kind of operation, fewer back-of-house workers to prepare meals means longer wait times for orders to be fulfilled and a potential increase in errors from rushed workers. The end result may be less efficiency and thus less revenue — not to mention unhappy customers. To adapt to these challenges, many restaurants have cut their hours — eliminating a meal period like lunch or an entire day of service — reduced their seating capacity, or shrunk their menu to streamline kitchen operations. THE SOLUTION The solutions to this industrywide challenge are multi-layered, and operators are working both ends toward the middle — focusing not only on improving staffing levels but also on adjusting processes to boost efficiency and throughput. On the staffing side, restaurants can seek to improve hiring through creative (and generous) hiring tactics. A focus on retaining existing workers by boosting morale and creating a positive work environment can also have a lasting impact. On the other end of the equation, operations are seeking to reduce the number of employees needed to run a restaurant. This is the approach favored by Beef O’Brady’s, a 176-unit full-service chain that is looking at options like menu items that require less prep, technologies that allow customers to order and cash out at their tables, and more efficient back-of- house equipment in order to run its restaurants with fewer workers. In fact, equipment changes can have a surprisingly large impact on labor needs. Automating labor-intensive processes frees personnel up to perform other tasks and reduces the labor hours needed to churn out meals. AyrKing’s DrumRoll Automated Breader is one such option that enables restaurants to produce the same amount of freshly breaded fried foods with less labor. Fresh breading is typically a labor-intensive process. But the unique spinning helix design of the DrumRoll quickly and efficiently breads proteins and vegetables, reducing labor and accelerating production by an average of 25%. It takes just one minute to bread 60 wings or 40 seconds to bread eight pieces of chicken. In addition, the DrumRoll is ideal for kitchens where there are often new and inexperienced workers because there’s very little training involved — as opposed to hand breading, which requires solid training and experience to achieve consistent results. The DrumRoll Automated Breader also improves product consistency by more than 30% over traditional hand breading, providing a better customer experience. Pair the AyrKing DrumRoll with our Breader Blender Sifter for even more efficiency. The BBS cuts hand-sifting time by 80% and extends the life of breading mixtures, reducing waste and cutting costs. Learn more about the DrumRoll Automated Breader here. Vist our website at: https://www.ayrking.com

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The non-profit organization is looking to raise $10,000 for scholarships for aspiring culinary and hospitality students and other efforts that benefit the community For more information about Les Dames d’Escoffier, and this event, please click on the below link https://lesdamessouthflorida.com.

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Court Backs California Restaurants in Suit Against Berkeley’s Ban on New Natural Gas Hookups The city of Berkeley cannot ban natural gas hookups in new buildings because a U.S. federal law preempts its rule, a federal appeals court said Monday, siding with a challenge California’s restaurant industry made.

The 9th U.S. Circuit Court of Appeals in San Francisco said Berkeley’s 2019 ban on new gas hookups effectively barred appliances that Wuse the fuel, and that the U.S. Energy Policy Conservation Act preempts such a move.

The federal appeals court is the first to weigh in on

bans against new natural gas hookups. New York City, San Francisco, San Jose and Seattle are among dozens of U.S. municipalities that have enacted similar restrictions since Berkeley adopted its rule, citing environmental and health concerns. The California Restaurant Association challenged the ban in court in 2019 alongside other industry groups including natural gas utilities and homebuilders, claiming the ordinance would introduce major costs and burdens. The restaurant group said the ban would mean restaurants can no longer prepare popular dishes. A spokesperson for the restaurant association welcomed the 9th Circuit decision, saying Berkeley’s ordinance “is an overreaching measure beyond the scope of any city.” The California Restaurant Association challenged the ban in court in 2019 alongside other industry groups including natural gas utilities and homebuilders, claiming the ordinance would introduce major costs and burdens. The restaurant group said the ban would mean restaurants can no longer prepare popular dishes. A spokesperson for the restaurant association welcomed the 9th Circuit decision, saying Berkeley’s ordinance “is an overreaching measure beyond the scope of any city.”

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Nationally Recognized School Brea Program Utilizes Cambro Ultimate Sheet Pan Racks BYCAMBRO MANUFACTURINGON MARCH 9, 2023

If your operation relies on metal sheet pan racks, you’ve experienced rails and castors falling off, wheels and loud noises reverberating on the walls while you move them around. When Caitlin A Director of School Nutrition at Newburgh Enlarged City School District, had the opportunity to ap equipment grants, she requested Cambro’s Ultimate Sheet Pan Racks because “we knew ours we apart and they weren’t gonna hold up.” Located in Hudson Valley, New York, NECSD offers a school breakfast program, after school suppe feeding and more. “We have a huge breakfast in the classroom program that we’re super proud of and we do a lot w and different initiatives to make sure that our kids are well fed during the school day and while th us,” said Lazarski.

After purchasing 40 Ultimate Sheet Pan Racks for her district’s 14 schools, Lazarski says her staff “

March/April P 17 After hearing her colleague’s review having had positive experiences with in the past, she went ahead with he “She’s said, ‘They’re excellent, we’re any problems with them. They’ve be best carts that we’ve purchased so f Lazarski.

New England Food Show Scores a “10” as reviews were great

A leather apron company makes their debut at the NEFS as they have displayed hand made leather aprons

If you are looking for solutions for your cooking oil problems Filta has them

The above marketing rep company displays a few of his lines and draws interest from attendees, one line inparticular was an oven company from Brazil and fryer also imported

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The SHFM hosted local event during the NEFS, pictured above are many who attended the event, held at the Dorchester, a local landmark restaurant in Boston

CHEF RUBBER had a successful show at the New England food show and next door exhibiting was their affiliate company Cocktail Vision Experience the TriMark Difference Supplying all non-food products required to operate every type of kitchen National footprint with multiple distribution centrers

Distinctive hands-on approach with a focus on performance Diverse, long-standing relationships in all foodservice sectors Specialized and highly seasoned sales consultants and project leaders

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Sherman’s Steps to the Front-Row

HOW KEYNOTING FOR HOSPITALITY PROFESSIONALS MADE MY CAREER AND WHAT YOU CAN LEARN AND APPLY TO YOURS

By Marilyn Sherman, CSP, CPAE My longevity in speaking in the hospitality industry came almost by accident – literally! In 2005, I had already been speaking professionally for 13 years and a consultant at the time suggested I go through an association directory and start making calls to solicit speaking engagements. One of those associations was the Women’s Foodservice Forum. I was directed to fill out a call for proposal on their website and they hired me for two breakout sessions at their annual leadership conference. This would be one of my first introductions to the hospitality/foodservice industry. A week before the conference, a fellow speaker posted a message that her son had an accident and she needed to be with him, and unfortunately had

to cancel her appearance at WFF. After checking in with her, I decided to reach out to the meeting planner and offer to cover for her, since I was already going to be there. The meeting planner was elated that I reached out and asked me; “What else do you have to speak on besides Whose Comfort Zone Are You In?” which was the topic I was known for at that time. I gave her an outline of my new concept around living and leading from the front-row, based on my newest book “Why Settle for the balcony? How to get a Front-Row Seat in Life.” Shortly after receiving my outline, she hired me to take over one of the spots of my colleague. The result was literally life changing. I immediately fell in love. Finally, I found an industry that got my sense of humor and at the same time was thirsty for motivation and inspiration in their hospitality and foodservice roles. My friends speaking slot was the day before mine. So, too stepped in and did my program much to the surprise of some of the people expecting another speaker. They loved it! In fact, I was told later that my session was the buzz of the conference that night. As a result, when it came to my scheduled appearance the next day, it was standing room only! The room had been set for 400 people, and because of the word of mouth the night before, there were about 600 people who showed up! It was at this event that I connected with amazing, dedicated, and motivated leaders in this wonderful industry. I collected business cards and immediately followed up with personalized notes and surprised some folks by sending them copies of my books. And, as a result, I was invited to speak at SFM, HFM (remember when they were separate?) NACUFS, and a host of food distributors, manufacturers, and restaurants. Not only did these speaking opportunities help me build my business exponentially, but I met extraordinary people who to this day, I’ve stayed in touch with. In fact, when my husband (my beloved Frenchie) was diagnosed with cancer two years ago, he was inundated with cards and gifts. This outreach of love and support came mostly from hospitality and foodservice pros. No less than 5 past chairs of WFF send personalized cards to him. I will be forever grateful for the opportunities that have come and will continue

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to come from what started out as an accident and is now a big part of my business. Three things you can apply to your career:

1. Be of service. I didn’t know my friend was going to have to cancel her appearance at this conference. I immediately thought that at the last minute, the meeting planner had to be scrambling. It’s stressful enough running a conference, but last-minute cancellations from a speaker adds compounded pressure to an already stressful situation. I offered to cover for that speaker, and it was one less thing she needed to worry about. 2. Hit it out of the park! Yes. Do your job so well that people talk about you. Word of mouth advertising is the best referral source around. Think about what you can do extra special to make your product or service buzz worthy. It will pay off in dividends in ways you can’t imagine. 3. Show your gratitude. Think of the last time you received a hand-written thank you card or special gift. I bet it felt good. I sincerely was so grateful to have had such a great time and I wanted to express that gratitude with hand-written notes and gifts. I wanted to convey my gratitude for the collective hug-like feeling I had as they welcomed me into their conference, industry, and lives. By the way, I wasn’t selling anything when I reached out in gratitude. But, it turned into deeper relationships and spin-off speaking opportunities. I’m still reaping the rewards from that event. After that first year of speaking for WFF, they invited me back for the next 12 years. That forced me to develop more material relevant to hospitality and foodservice. I even did a 12-city tour with them when they took their leadership conference on the road. I’m super psyched to return for their 2023 Leadership Development conference. It will be like visiting old friends. What was the turning point in your career in hospitality? Was there a defining moment for you when you discovered you were in the right industry? I’d love to hear about it. Shoot me an email at marilyn@marilynsherman.com. Marilyn Sherman is a Hall of Fame Business speaker who inspires audiences of all industries to improve morale, productivity and reduce stress through inspiring, content-filled programs. However, her favorite industry is Hospitality and Foodservice! For free access to her Front-Row Friday video series, go to www.MarilynSherman.com.

2023 CFESA SPRING SCHOLARSHIP OPPORTUNITIES

hospitality news / March/April P 24 Technicians are a vital part of our industry – they keep kitchens up and running. However, entire teams are supporting them in the background that are so important, too! The committee has decided to give one scholarship per term to a support staff member to give them the resources to further develop their careers. *We are offering two $2500 Service Heroes Scholarships for technicians (with the $1500 AllPoints sponsored tools bonus) and one $2500 Support Heroes Scholarship for the support staff per term. Thank you, Auston Mealer’s Restaurant Equipment Service, EMR – Electric Motor Repair Company, Davisware, Windy City Equipment, and Roopairs Technologies, Inc., for Sponsoring one of the Service Hero Scholarships!

CELEBRATING 60 YEARS OF SERVICE EXCELLENCE

Scan the QR code to learn more about the history of the Commercial Food Equipment Service Association.

CFESA Annual Conference

SAVE THE DATE October 8-11 2023 San Antonio, Texas

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National Restaurant Association Releases 2022 State of the Restaurant

2022 remains year of transition as path to recovery continues; Labor challenges a top concern for operators National Restaurant Association Releases 2022 State of the Restaurant Industry Report Washington, DC (RestaurantNews.com) Today, the National Restaurant Association released its 2022 State of the Restaurant Industry report, which measures the restaurant industry’s continued recovery and examines the status of current and emerging trends across key categories including technology and off-premises business, operations, workforce, food and menus, and more. Key findings illustrating how the restaurant industry continues its recovery include: The foodservice industry is forecast to reach $898 billion in sales in 2022. The foodservice industry workforce is projected to grow by 400,000 jobs, for total industry employment of 14.9 million by the end of 2022. More than half of restaurant operators said it would be a year or more before businesses conditions return to normal. Food, labor, and occupancy costs are expected to remain elevated, and continue to impact restaurant profit margins in 2022. Ninety-six percent of operators experienced supply delays or shortages of key food or beverage items in 2021 – and these challenges will likely continue in 2022. Fifty-one percent of adults say they aren’t eating at restaurants as often as they would like, which is an increase of six percentage points from before the pandemic. “The restaurant and foodservice industry has adapted and is carrying on with absolute resilience, so we’re optimistic about the path toward recovery in the coming year,” said Marvin Irby, Interim President & CEO of the National Restaurant Association. “We still have work to do to ensure that those operators struggling the most can survive. The Association will continue to champion the necessary government support needed at the federal and local levels to help keep these businesses — cornerstones of our communities — on a path to better days.”

Off-Premises Dining Enhanced by Improved Technology A few years ago, restaurants couldn’t have managed the level of off-premises demand during the pandemic. Technological advances are becoming table stakes for this long-term business channel, with more than eight in 10 operators saying the use of technology in a restaurant provides a competitive advantage, and a good proportion of operators plan to ramp up investments in technology this year. Many operators will devote their resources to online or app ordering, reservations, mobile payment, or delivery management, in addition to back-of-the- house technology. This is validated by a large number of consumers preferring the use of technology where it doesn’t diminish hospitality.

The past year has also continued to drive consumer demand for alcohol to-go and outdoor dining with nearly four in 10 consumers saying the availability of outdoor seating would make them more likely to choose one restaurant over another similar one. Other operational takeaways include: Fifty-four percent of adults say purchasing takeout or delivery food is essential to the way they live, including 72% of millennials and 66% of Gen Z adults. Roughly half of U.S. restaurant operators think the availability of seating on a sidewalk, parking lot, or street will become more common within their segment this year. Seventy percent of Gen Z adults (age 21+) and 62% of

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millennials say the option of including alcohol with a takeout or delivery order would make them more likely to choose one restaurant over another similar restaurant. Help (Still) Wanted Throughout the Restaurant Industry While the restaurant and foodservice industry added back 1.7M jobs during 2021 for an end-of-year total of 14.5M employees, many restaurants remain severely understaffed, and this will continue to constrain industry growth in 2022. Despite some gains, 7 in 10 operators across all major segments say their restaurant currently does not have enough employees to support customer demand and most operators expect their labor challenges to continue through next year. Key figures on the restaurant workforce include: Roughly 50% of restaurant operators in the fullservice, quick service, and fast-casual segments expect recruiting and retaining employees to be their top challenge in 2022. Between 2023 and 2030, the industry is projected to add an average of 200K jobs each year, with total staffing levels reaching 16.5M by 2030. Seventy-five percent of operators said they plan to devote more resources to recruiting and retaining employees. Streamlined Menus with More Plant-Based Options and Sustainable Packaging Wellness has gained mindshare, with chefs ranking food believed to boost immunity and plant-based sandwiches highly in a list of Top 10 Trends for 2022. Sustainable, quality- and temperature-retaining packaging options also reign in 2022 as operators continue working to provide the best possible off-premises experience for customers. Meanwhile, restaurant menu offerings remain scaled back compared with pre-pandemic levels due to supply delays or shortages of food and beverage items, and elevated food costs. Key data points on food and beverage trends include: Eighty-eight percent of adults (including 94% of millennials) say they would be likely to try ordering an expanded variety of food items for takeout or delivery if the restaurant used packaging that helps the food maintain the same temperature, taste, and quality as when it’s served in the restaurant. Six in 10 fullservice operators say their menu contains fewer offerings now than it did before the pandemic. Fifty-seven percent of adults say they would likely

participate in a meal subscription program if it was offered by one of their w restaurants. Eight in 10 millennials and Gen Z adults say they would use this option. “Restaurants and their patrons have found themselves in a ‘new normal.’ Given emergent technology, changing consumer behavior and dining preferences, and the extraordinary challenges of the last two years, the industry is unlikely to ever completely return to its pre-pandemic state,” said Hudson Riehle, senior vice president of the Research and Knowledge Group at the National Restaurant Association. “While recovery speed varies across the industry by segment, the constant innovation and sustained flexibility of restaurant operators are creating a new future for the restaurant industry. There will continue to be ample opportunities for growth in 2022 and beyond.” About the National Restaurant Association Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 1 million restaurant and foodservice outlets and a workforce of 15.6 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We sponsor the industry’s largest trade show (National Restaurant Association Show); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF’s ProStart). For more information, visit Restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

Contact: Vanessa Sink 202-331-5900

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We’re in the Business of Helping You Pecinka Ferri is a leader in Metro New York’s foodservice equipment solutions. We offer smart food service. Let our knowledge be your asset. Visit our Culinary Center and see your products and procedures come to life. We combine our knowledge with quality equipment to create the solutions you need. We help you find the right product for the right application. The equipment you use should solve the problems you have, not someone else’s.

HOSPITALITY NEWS congratulates Chef Nick for his well deserved promotion to partner, his credentials, knowledge and successes, confirmed he was heading for iconic status in the world of the culinary arts. Pecinka Ferri, a successful marketing firm in New Jersey, knows talent when they see it, and certainly eyes were on Chef Nick for quite a while.

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Autosaucer

New York State’s food and beverage industry has come together for a Long Island event you want to read about. Growth of the Urban Foodscape is where NYS food and beverage companies connected with public, private, and university resources that can help them grow. The attendeesl:

• Discovered funding opportunities • Talked to technical resources • Met with suppliers • Heard from industry experts • Found potential distribution channels

• Connected with buyers • Networked with peers

The event was well attended and the panel disseminated relevant information that was certainly well recieved by all. There were several exhibitors that displayed products and services that had captured the interest of the attendees.

PARTNERS

hospitality news / March/April P 30

ARE ROBOTS STEALING

JOBS ?

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For example, automation can be used to perform repetitive, mundane tasks, freeing up workers to focus on more complex andww cre- ative tasks. Additionally, automation can lead to the development of new industries and job opportunities, such as those related to the de- sign, programming, and maintenance of robots and other automated systems. Therefore, while it’s true that robots and au- tomation can displace some jobs, it’s important to consider the potential benefits as well the challenges of automation. It’s also important to invest in education and training programs to help workers acquire new skills and adapt to the changing job market. How not to get replaced by robots or ChatGPT at work ChatGPT is good, and it will only get better! Machines and AI are deemed to take over more human jobs. While it can be challenging for us to compete with AI in technical skills, we humans can do a better job in more complex skills like leadership, creativity, moti- vation, and critical thinking. Do you expect robots will steal more human jobs soon? What can we do if we do not want to get re- placed?

Delivery offerings like these may become commonplace in the not-too-distant future.

“It’s also important to invest in education and training programs to help workers acquire new skills and adapt to the changing job market.”

REFERENCES: Hu, K. (2023, February 2). ChatGPT sets record for fastest-growing user base – analyst note. ReuterAvailable via https://www.reuters.com/technology/chatgpt-sets-record-fastest-growing-user- base-analyst-note-2023-02-01/ Mok, A. & Zinkula, J. (2023, February 2). ChatGPT may be coming for our jobs. Here are the 10 roles that AI is most likely to replace. Business Insider. Available via https://www.businessinsider.com/

hospitalitynewsny.com March/April

BY JEANINE BANKS WHERE HAVE ALL THE WORKERS GONE?

A n article in the February 3, 2023 Washington Post relays that “nearly 2 million hospitality and leisure jobs remain unfilled due to a deep, profound shift in the labor market.” It cites those roles that have become hardest to fill (casino dealers, secu - rity guards, waitstaff, bartenders and housekeepers) especially in hospitality hotspots such as Las Vegas and other vacation hubs. The lack of workers initially impacted workload, morale, and decreased customer satisfaction. Employ- ers immediately shifted to reassigning current em- ployees, training and mentoring new employees and re-building culture and brand. Here’s a few tips to step up your game for creative recruitment and some proven proactive strategies to attract, retain, and develop your workforce: Offer Competitive Compensation and Benefits Packages This includes offering a competitive wage, paid time off, health insurance, and other benefits that employees value.

Career Development Opportunities Invest in training and development programs that help employees build new skills and advance their career. Improve Working Conditions Consider your talent ecosystem and how it engages with the team. New offerings might include flexible schedules, safer and more comfortable working en- vironments, enhanced employee break rooms and a focus on mental wellness and life balance to prevent burnout. Employee Recognition and Engagement Implement employee recognition programs and encourage employee engagement through regular communication and feedback. Cash referral bonuses, reward perks such as online gift cards, technology devices and celebrate milestones.

March/April hospitalitynewsny.com

Social Media and Testimonials Use platforms to promote the organization’s culture and spotlight individual employees. Offer a glimpse into your company culture and the overall work ex- perience; what can someone expect if they join your team? Update the Career Section of your Website While the focus of your web presence is on guests, don’t forget to convey your employer brand and what makes your organization a place people are proud to work for. Use videos that show diversity or an em- ployee talking about their career growth with you. Provide an easy application that works on desktop and mobile. Use a program like Calendly to allow inter- ested candidates to schedule an interview or set up a preview call.

ABOUT THE AUTHOR Jeanine Banks is a recognized career strategist in the staffing and employment industry. She is part of the leadership team at Lloyd Staffing, a national recruitment and search firm with more than 50 years of expertise in talent acquisition. She is a known as a workplace subject matter expert and speaks on topics such as employee engagement, workforce solutions and career empowerment. She may be reached at: JLBanks@LLoydStaffing.com

JOB OPPORTUNITIES

Sampling of current open searches available through Lloyd Staffing. If interested, send resume to Info@LloydStaffing.com with job id number/title in subject line. Lloyd also accepts resumes from candidates seeking new roles and supports employers in need of qualified talent.

#259452 - ACCOUNT EXECUTIVE Brooklyn, NY

#259326 QUALITY ASSURANCE MANAGER Nassau County, NY

Salary to $80K plus bonus incentive Firm is a NY Metro leader serving customers nationwide. Build relationships, nurture cold/warm selling; handle heavy outbound calls. Close sales & hit monthly, quarterly & annual quotas. Experience in Industrial Products/Services a plus. Minimum 5+ years in Sales. Proven producer. Oversee staff & systems for Quality Control. Maintain records relating to allergens, GMO's, Halal/Kosher certification. This client is a distributor of food ingredients, extracts & more. Prefer QA/QC candidate with experience in GMP setting such as food supplies or manufacturing. Compensation to $80K plus 401K with match, health insurance and other benefits. LLOYDSTAFFING.COM • Find Work/Find Talent • Email Resume: Info@LloydStaffing.com (include job id# & title)

hospitality news / March/April P 34

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March/April P 35

Supplier Square Bob Kloeckner

SHFM is kicking off a new feature in our newsletter, the Supplier Square. We want to showcase the talent and knowledge of our supplier community. Our first feature is our current Industry Advisory Board (IAB) Chair and Senior Supplier on the SHFM Board of Directors, Bob Kloeckner with Vivreau. As our IAB Chair, what message would you like to give to our Supplier community about SHFM and the benefits of SHFM? There are many organizations and associations in the realm of the food and

Bob Kloecknwwer

hospitality world that offer great connections, educational content, and the ability to present your organization’s value proposition to prospective clients, but NONE holds a candle to the commitment and quality of interactions that SHFM brings to the table. This is directly related to the quality of our membership and their willingness to help connect each other in meaningful ways. A lot of members asked about the IAB and how to get nominated for the Industry Advisory Board, what advice would you give them? The Industry Advisory Board is comprised of a nominated group of supplier individuals from our SHFM community that offer a broad spectrum of knowledge and expertise to the larger SHFM community and SHFM Board of Directors. Our purpose is to ensure that our supplier voice is being heard and to provide industry insights to our clients and foodservice contractor membership groups. This is also inclusive of identifying new suppler member partners that have a unique perspective on the foodservice industry that would be of benefit to the SHFM community. Having said that, we only know about you and your organization if you choose to get involved. There are many ways to do so, so please do reach out to myself or the FSA staff to understand the unique opportunities our association offers. Our IAB not only represents our Supplier community but also plans our annual Hunger Games event, what do you say to those who haven’t yet participated in Hunger Games? The Hunger Games is one of the highlights of the SHFM national conference. The Hunger games (think of it as an adult version of a series of obstacle courses) is the BEST opportunity to network with peers and senior leaders alike from supplier, foodservice management, and client SHFM membership groups. The primary purpose of the Hunger Games is to provide a charitable monetary benefit to a vetted and selected local area relief group. We do this by raising funds from our membership to help support hunger relief in the community where our national conference is

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continued from previous page being held. Your sign-up fee (donation) when you play the games helps support these efforts. The by-product of being a part of this activity is not only the ability to make a difference in the lives of others, but also establish meaningful connections amongst your teammates in the industry. SHFM is about relationship building. For those new to SHFM, what advice would you give to get the most out of involvement with the Society? My advice would be to look to join a group within SHFM (membership, marketing, locals, various planning committees) that means something to you. If it feels like work, it’s likely not the right group for you. We all have areas of expertise and our ability to show value through our shared experience enriches our community as a whole. Once you are within the group that you feel works best for you and your schedule, engage with the leadership of that group. Ask for advice on how to make a meaningful impact to your group and also seek to understand other members who could benefit from what your organization offers. Keep in mind that if you are selling your organization hard to the membership you likely will not make much headway. Our community seeks solutions for their businesses, not a sales pitch. As a long-time SHFM member, what is your favorite memory of SHFM? There are many memories that come to mind in thinking of past virtual, local, CIC, golf outings, and National conferences for SHFM. Some that are appropriate for this newsletter and others that involve Russ Benson. Side note- if you do not know who that is- Russ is a wealth of knowledge for our community and he has held many different positions within our industry. Russ is a great person and gave me the opportunity to lead the SHFM Chicago local group. Find your Russ! Having said that, the Hunger Games likely takes the cake when it comes to MANY favorite memories. The one that stands out the most was the check presentation for the charitable funds that we were able to raise for Dana and our Hunger Games 2019 Charitable partner group Food Now. The sheer tears of joy that he expressed for the $25K impact that we were able to provide to his organization is something that stays with me and drives me to continue to give back to our great industry.

membership information

The Formation of the Escoffier Society In the Jantzen suite at the Hotel Waldorf-Astoria there was formed early last year (1936), an organization which bids fair to become the high authority and final arbiter in all matters epicurean in this part of the country. For never has a body of men assembled around a festive board in this city which was more representative of what the word “epicurean” really means.

To learn more, click here

March/April P 37

SUCCESSFUL HISTORY SPEAKING TO THE HOSPITALITY AND FOODSERVICE INDUSTRY

MARILYN SHERMAN KEYNOTE SPEAKER

• Foodservice Clients • American Society for Healthcare Food Service Administrators • ARAMARK – Complete Purchasing Services • Boston Market • Burger King • C.H.Guenther and Son, Inc. • Chartwells • Church’s Chicken • Brinker International • Chili’s Grill and Bar • Coca Cola North America • Compass Group • Concord Hospitality • Council of Hotel and Restaurant Trainers (CHART) • Cracker Barrel Old Country Store • Dean Foods • Del Taco

• Meriwether Godsey, Inc. • Mid-Atlantic Dairy Association • Montsano • National Association of College and University Foodservice managers • National Association of Healthcare Foodservice Management • National Restaurant Association • Performance Foodservice Lester • Pizza Expo • Pizza Hut, Inc. • Pizza, Pizza, Inc. • PRO-TEK • Restaurant Facilities Management Association • Rubio’s Restaurants, Inc. • SFM Women’s Council • Starbuck’s Coffee Company • Society of Foodservice Management • Sodexo • Sunny Fresh Foods • Sysco • U.S. Foodservice • White Castle • Women’s Foodservice Forum • WON – Women’s Operators Network McDonald’s • Yum! Brands

• Don Miller & Associates • Ecolab Women’s Group • Escambia School District Foodservice

• Fuddruckers • General Mills • Golden Corral • Gordon Food Service • IFMA • Kraft Foodservice • LSU Dining Services • McDonald’s

hospitality news / March/April P 38

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