November Edition

NOVEMBER 2025 VOLUME 5 ISSUE 11

Rene & Vanessa Marquis

What Makes a Foodservice “Power Couple”?

FLORIDA RESTAURANT SHOW RECAP

HOSPITALITY NEWS , AN OFFICIAL MEDIA PARTNER OF THE FLORIDA, NY & CALIFORNIA RESTAURANT SHOWS.

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PUBLISHER EDDIE DANIELS

EDITOR-IN-CHIEF GABRIELA MOURA

EXECUTIVE ASSISTANT CAREN FRANKLIN ACCOUNT EXECUTIVE CAROL TERRACCIANO PODCAST HOST CHRIS PALMER “Go Cry In The Walk-In” CONTRIBUTING WRITERS JEANINE BANKS VERONICA MCLYMONT LINCHI KWOCK

CHEF COCO ERIC WEISS LYNN SCHULTZ

GRAPHIC DESIGNER ANABEL MARTINEZ

GROWTH STRATEGIST CHAD DANIELS

SOCIAL MEDIA GABRIELA MOURA

WEBSITE VISIT OUR‌

245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862

info@hospitalitynewsny.com www.hospitalitynewsny.com

CONTENTS

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RECINELLA’S CHEFS 25 Leaders in the ACF.

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P.22

HEALTH-CONSCIOUS DINING 04 05 LETTER FROM THE PUBLISHER

I DIDN’T LEAVE HOSPITALITY, I JUST CHANGED TABLES MAX MARION 58 WAYS OF IMPLEMENTING THE 3C'S OF HOSPITALITY 62 HOW TO FIND THE RIGHT FINANCING FOR STARTUP RESTAURANTS 42 THE NEW ERA OF FOODSERVICE: INNOVATION MEETS EXPERIENCE 48 RACETRAC COMPLETES ACQUISITION OF POTBELLY CORPORATION THE ART OF HOSPITALITY: 39 How Restaurants Become the Best by Treating Guests Like Family

IS A DRY RESTAURANT STILL PROFITABLE IN 2025? 26 WHAT MAKES A FOODSERVICE “POWER COUPLE”? 28 29 POWER COUPLE Rene & Vanessa Marquis Where Passion Meets Culinary Power. INSIDE THE MINDS OF FOODSERVICE INNOVATORS 32 POWER COUPLE 31 Jody & Rita The duo turning love into a dining legacy. 35 HOTELS - 20 YEARS FROM NOW: A Vision of Tomorrow’s Hospitality

2026 FOODSERVICE FORECAST 06

JACK IN THE BOX INC. ANNOUNCES DEFINITIVE AGREEMENT TO SELL DEL TACO HOLDINGS INC. TO YADAV ENTERPRISES INC. 10 2025 FLORIDA RESTAURANT SHOW RECAP 14 INDUCTION’S MOMENT: 22 Why the Smartest Chefs Are Rewiring Their Kitchens for the Future

Health-Conscious Dining

Consumers today are more conscious of how food affects their long-term wellness. Instead of approaching health through restrictive diets or temporary fads, they’re focused on balanced eating, nutritional quality, and the way meals make them feel. Many guests now browse menus online before stepping into a restaurant, scanning for terms like fresh, organic, plant-forward, or locally sourced. Transparency, once an extra, has become essential. If a restaurant doesn’t clearly communicate what’s in its food or how it’s prepared, it risks being passed over for one that does. Diners are making more thoughtful, informed choices, and health has moved to the center of how people decide where to eat. In 2026, the definition of dining out has evolved far beyond simply enjoying a good meal. One of the most significant forces driving this change is a clear and growing demand for healthier food options. What was once a niche preference has now become a mainstream expectation. Is No Longer a Trend — It’s an Expectation Another factor accelerating this shift is the widespread use of GLP-1 medications, which are reshaping the way many Americans eat. These medications often reduce appetite, leading diners to seek smaller portions and lighter meals. As a result, restaurants are adapting their menus with more flexible portion sizes and lighter, protein-rich offerings that leave guests satisfied without being overly heavy. This change isn’t confined to upscale restaurants; fast casual and quick-service brands are adjusting just as rapidly. Plant-forward dining is also gaining momentum. For restaurants, embracing this shift isn’t just smart business; it’s becoming essential for staying relevant in a changing dining landscape.

This change isn’t confined to upscale restaurants; fast casual and quick-service brands are adjusting just as rapidly. Plant-forward dining is also gaining momentum. This doesn’t necessarily mean fully vegan menus, but rather an emphasis on vegetables, grains, and clean proteins, with meat presented as an option rather than the default centerpiece. For many diners, plant-forward dishes strike the right balance between health, sustainability, and flavor. Restaurants that can creatively craft these kinds of meals are finding they attract not just health-focused customers but a broader base of curious, open-minded eaters. Trust plays a major role in these decisions. Guests increasingly want to know where their food comes from, how it was grown or raised, and whether it aligns with their values. Terms like grass-fed, regeneratively farmed, and locally sourcedcarry weight. They signal not just health benefits but also authenticity and integrity — qualities that resonate strongly with younger generations in particular. Ultimately, healthy dining is no longer about offering a token salad or a low-calorie option tucked at the bottom of the menu. It’s about creating an experience that supports how people want to live and feel. Price, taste, and atmosphere remain crucial, but wellness has joined them as a decisive factor.

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Letter from the Publisher

Dear Readers,

As we approach the end of the year, I can’t help but reflect on how much our industry has evolved — and how much heart it still has. The hospitality world never stops moving. Kitchens are smarter, guests are savvier, and technology is pushing us faster than ever. But what inspires me most isn’t the gadgets or the algorithms — it’s the people behind them. This year, I’ve had the privilege of meeting chefs, operators, and service pros who remind me that innovation means nothing without passion. Whether it’s a small café finding new ways to engage loyal customers or a hotel team redefining service with a personal touch, it all comes back to one thing: genuine hospitality. At Hospitality News Magazine, we’ve tried to capture that spirit — celebrating not just success, but the resilience, creativity, and human connection that fuel it. Our industry continues to face challenges, but we’ve never been more adaptive, collaborative, or forward-looking than we are right now. So as we look ahead to 2026, let’s carry that momentum with us. Let’s keep finding ways to make technology work for us — not define us. Let’s continue mentoring new talent, supporting one another, and proving that kindness and innovation can coexist beautifully in this business. Thank you to our readers, advertisers, and partners for your continued support and trust. It’s your stories, your ideas, and your drive that keep this publication alive and evolving.

Foodservice Forecast What Operators Need to Prepare for Now The New Consumer Mindset Today’s diners want more than just a meal. They want personalization, purpose, and proof of integrity. Expect “made-to-order everything” — from flavor combinations to portion sizes — alongside a surge in functional foods focused on gut health and wellness. Regional 2026

As the hospitality industry strides into 2026, foodservice operators face a landscape defined by rapid change, smarter technology, and evolving consumer expectations. The next year will not be about catching up — it will be about staying ahead. From automation to authenticity, the operators who thrive will be those who plan boldly and pivot quickly. Labor and the Human Factor Staffing challenges aren’t vanishing anytime soon. Despite economic recovery, many kitchens and front-of-house teams still struggle to fill roles. Operators are realizing that retention — not recruitment — will drive success in 2026. Expect to see more cross-training, flexible scheduling, and wellness initiatives designed to make restaurant work sustainable again. Meanwhile, robotics, AI ordering systems, and self-service kiosks are moving from experiment to necessity. The best operations will pair high tech with high touch — empowering staff to focus on hospitality while automation handles the repetitive tasks. Costs, Inflation, and Smarter Spending Food and supply costs continue to fluctuate, and consumers remain sensitive to price. The operators who win in 2026 will take a surgical approach to spending: locking in supplier contracts, reducing waste, and optimizing inventory through data analytics. Menus are tightening too — with fewer items, sharper profit margins, and more creative use of ingredients. Dynamic pricing, bundle offers, and loyalty programs will help maintain margins while giving guests a sense of value in a cost-conscious market.

authenticity will be hot, as will global comfort foods and fusion flavors with a story behind them. Sustainability and inclusivity are now table stakes. Whether it’s carbon-smart menus, transparent sourcing, or inclusive dietary options, consumers will reward brands that walk the talk. Technology and Automation Take Center Stage The great digital leap continues. In 2026, AI and automation won’t just enhance operations — they’ll define them. Smart kitchens are now using predictive analytics to forecast demand, optimize prep schedules, and even route deliveries dynamically. Operators should invest in integrated POS and back-of-house systems, test robotics in low-risk areas, and take cybersecurity seriously. The more connected your business becomes, the more critical it is to safeguard customer data and financial systems.

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Menus and Formats Evolve The menu itself is transforming. Expect a “small plates renaissance” — more shared dining, sensory experiences, and dishes engineered for visual and textural excitement. Frozen and take-home gourmet meals are gaining traction as operators explore premium retail channels. The goal is flexibility: menus that can adapt quickly to market shifts while offering memorable dining moments. Functional ingredients, nostalgia-inspired comfort foods, and “Instagrammable” presentation will dominate creative development. Experience Is Everything The experience economy is back — and thriving. Consumers want to feel something when they dine out. Pop-ups, chef residencies, interactive tastings, and immersive design will be powerful draws. Even casual dining is seeing a rebirth as operators elevate ambiance and storytelling to create “value + vibe.” Operators should plan for design refreshes, special event programming, and staff training focused on guest engagement. Experience is the new marketing — and it spreads fast. Building Resilience in a Volatile World If the past few years have taught us anything, it’s to expect the unexpected. Operators must build resilience into every layer of their business: diversify suppliers, maintain emergency inventory, strengthen compliance systems, and prepare for disruptions — whether environmental, political, or digital. Data protection, ESG regulations, and transparency requirements will expand. Operators who prepare now will avoid costly surprises later.

Your 2026 Playbook To stay competitive, every foodservice operator should have a playbook that includes: • Horizon scanning for ingredient and technology trends. • Technology pilots to test automation, AI forecasting, and delivery systems. • Menu rationalization to focus on high- margin, flexible items. • Workforce development through mentorship, benefits, and career paths. • Brand storytelling that communicates sustainability and authenticity. • Crisis preparedness for cyber threats, supply chain shocks, or PR issues. • Metrics matter too. Track your food costs, labor efficiency, and automation ROI monthly. The speed of change demands fast feedback loops and constant iteration. 2026 will reward the brave. Foodservice success will hinge on operational agility, smart technology investment, and genuine human connection. Those who embrace change — not fear it — will shape the future of hospitality.

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Jack in the Box Inc. Announces Definitive Agreement to Sell Del Taco Holdings Inc. to Yadav Enterprises Inc. October 16, 2025

SAN DIEGO--(BUSINESS WIRE)-- Jack in the Box Inc. (NASDAQ: JACK) (the “Company”) today announced that it has entered into a definitive agreement to sell Del Taco Holdings Inc. (“Del Taco”), a wholly owned subsidiary of the Company which operates and franchises more than 550 Del Taco restaurants, to Yadav Enterprises Inc. (“Yadav”) for $115 million in cash, subject to certain adjustments. The transaction is expected to close by January 2026. The Company expects to use the net cash proceeds after taxes and transaction costs to retire debt within its securitization structure, specifically to repay part of the Company’s existing Series 2019-1 4.476% Fixed Rate Senior Secured Notes, Class A-2-II. In line with the Company’s “Jack on Track” plan announced in April, the divestiture of Del Taco allows for the strengthening of the Company’s balance sheet and initiates the return of Jack in the Box to a simpler, asset-light business model. Lance Tucker, Chief Executive Officer of Jack in the Box Inc., said, “This divestiture is an important step in returning to simplicity, and we look forward to focusing on our core Jack in the Box brand. After a robust process, we are confident we have entered into a transaction with the right steward for Del Taco in its next chapter of evolution. We wish Del Taco success as they enter this next chapter.”

BofA Securities Inc. is serving as exclusive financial advisor to the Company, and Sullivan & Cromwell LLP is serving as its legal counsel in connection with this transaction. Yadav Enterprises Inc. is represented in this transaction by its General Counsel Steven M. Kries and advised by Baker Tilly. The Company intends to provide guidance for fiscal year 2026 and updates to other components of the “Jack on Track” plan in connection with its earnings release on November 19, 2025.

The transaction is subject to the satisfaction or waiver of customary closing conditions.

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About Jack in the Box Inc.

Jack in the Box Inc. (NASDAQ: JACK), founded and headquartered in San Diego, California, is a restaurant company that operates and franchises Jack in the Box®, one of the nation's largest hamburger chains with approximately 2,160 restaurants across 22 states, and Del Taco®, the second largest Mexican-American QSR chain by units in the U.S. with over 550 restaurants across 18 states. Yadav Enterprises Inc. operates more than 310 franchise restaurants including Jack in the Box, Denny’s, and TGI Friday’s, and owns the Taco Cabana brand, a fast-casual, Tex-Mex restaurant chain consisting of 150 locations, and Nick the Greek, a fast- casual, Greek restaurant chain consisting of 90 locations. About Yadav Enterprises Inc.

spending patterns and commodity costs; the Company’s ability to achieve and manage its planned growth, which is affected by the availability of a sufficient number of suitable new restaurant sites, the performance of new restaurants, risks relating to expansion into new markets and successful franchise development; the ability to attract, train and retain top- performing personnel, litigation risks; risks associated with disagreements with franchisees; supply chain disruption; food-safety incidents or negative publicity impacting the reputation of the Company's brand; increased regulatory and legal complexities, risks associated with the amount and terms of the securitized debt issued by certain of our wholly owned subsidiaries; stock market volatility; the possibility that conditions to the sale of Del Taco are not satisfied on a timely basis or at all, and the possibility of changes in the anticipated timing for closing the sale; the possibility that we may not fully realize the projected benefits of the sale; and business disruption during the pendency of or following the sale. These and other factors are discussed in the Company’s annual report on Form 10-K and its periodic reports on Form 10-Q filed with the Securities and Exchange Commission, which are available online at http://investors.jackinthebox.com or in hard copy upon request. The Company undertakes no obligation to update or revise any forward- looking statement, whether as the result of new information or otherwise. Rachel Webb 858-522-4556 Rachel.Webb@jackinthebox.com

Safe Harbor Statement

This press release contains forward-looking statements within the meaning of the federal securities laws. Forward-looking statements may be identified by words such as “anticipate,” “believe,” “estimate,” “expect,” “forecast,” “goals,” “guidance,” “intend,” “plan,” “project,” “may,” “will,” “would” and similar expressions. These statements are based on management’s current expectations, estimates, forecasts and projections about our business and the industry in which we operate. These estimates and assumptions involve known and unknown risks, uncertainties, and other factors that are in some cases beyond our control. Factors that may cause our actual results to differ materially from any forward-looking statements include, but are not limited to: the success of new products, marketing initiatives and restaurant remodels and drive-thru enhancements; the impact of competition, unemployment, trends in consumer

HOSPITALITY NEWS NOV | Page 11

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As part of our team, you’ll be contributing to a mission that prioritizes excellence in every meal and every interaction.

WHY WORK WITH US?

Whitsons is different from other food service management companies because we offer a fresh approach to dining, focusing on personalized, innovative, and wholesome menus and services.

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CURRENT WHITSONS TEAM MEMBERS

TEAM MEMBER RECOGNITION At Whitsons, we believe that our success is driven by the dedication and hard work of our team members. Recognizing and celebrating their contributions is a cornerstone of our company culture. Our comprehensive recognition programs are designed to honor the exceptional efforts and achievements of our staff, fostering a supportive and motivating work environment.

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OPPORTUNITIES AT WHITSONS

The Godfrey Hotel Chicago Named Official Hotel Partner of the 2025 Chicago Thanksgiving Parade

Chicago, IL – November 5, 2025

The Chicago Thanksgiving Parade is proud to announce The Godfrey Hotel Chicago as the Official Hotel Provider for the Parade’s leadership team and special guests. Located in the heart of River North, The Godfrey will welcome parade organizers, VIPs, and travelers from across the country with elevated accommodations designed to inspire rest, creativity, and celebration during one of Chicago’s most cherished holiday traditions. As part of this partnership, The Godfrey Hotel will offer a special room rate for parade attendees and visitors traveling to Chicago for the Thanksgiving holiday. Guests can enjoy the hotel’s renowned boutique style, rooftop lounge, convenient downtown location, and warm hospitality—just steps from the parade route and many of Chicago’s favorite holiday destinations. “Producing a parade of this scale takes an extraordinary amount of coordination, energy, and care,” shared Ashley Berry, Chicago Thanksgiving Parade. “We’re grateful to partner with The Godfrey Hotel Chicago as our home base during this magical week. Their team has gone above and beyond to ensure our leadership and special guests are rested, comfortable, and ready to present the best parade experience possible.” The Chicago Thanksgiving Parade extends sincere appreciation to Daniel Grajdura and the entire Godfrey Hotel team for their partnership, attention to detail, and commitment to celebrating community and holiday spirit in the city. “The Chicago Thanksgiving Parade is one of the city’s most enduring traditions,” said Daniel Grajdura of The Godfrey Hotel Chicago.

“We are honored to play a role in welcoming parade organizers and guests from around the country, and we look forward to helping make this year’s festivities memorable for everyone involved.”

Our Hospitality News team immersed itself in the heart of innovation and connection within the foodservice world. We met inspiring businesses, visionary suppliers, and cutting-edge tech providers — all driving the future of hospitality forward.

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Please join us in welcoming our newest Allied Member:

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Trusted by more than 1,400 active clients nationwide, MCC has documented over $31 million in annual savings, with most clients achieving 25–30% reductions in their processing costs. MCC works with many hotels and hospitality groups, ensuring they retain more of their hard-earned revenue while maintaining seamless guest transactions. As a true performance-based consultancy, MCC only earns a fee when savings are successfully realized – making it a low-risk, high-value solution for hotels and hospitality businesses seeking to improve their bottom line through expert cost management.

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HOSPITALITY NEWS NOV | Page 17

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DiCarlo Foods, headquartered in Holtsville, Long Island, New York, has been serving our customers proudly since 1963. As one of the largest food distributors in the New York metropolitan area and a family-owned business, our philosophy is to provide our customers with the highest quality food at the most competitive prices. About DiCarlo Food Service DiCarlo’s legacy extends far beyond our core business. We take pride in supporting our local community and helping to make our world a better place. We are committed to supporting local non-profits, and to keeping our business green.

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DiCarlo is one of the Top 25 Independent Food Service Distributors in the United States DiCarlo was founded in 1963 by Vincent DiCarlo Sr. and John DiCarlo Sr. Still family owned today, it is led by John DiCarlo Sr., along with the family's next generation. DiCarlo services customers from Maine to Northern Virginia from its headquarters in Holtsville, L.I., New York, and satellite offices in Newark, NJ, Bellmawr, NJ and Westborough, MA. DiCarlo's steady growth and reputation is predicated on strict adherence to hard work and customer satisfaction.

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Induction’s Moment: Why the Smartest Chefs Are Rewiring Their Kitchens for the Future By the Publisher, Hospitality News Magazine Walk into the back-of-house of any forward-focused operation in 2025—an independent bistro in Brooklyn, a healthcare system in Manhattan, or the test kitchen of a global hotel brand—and you’re likely to hear the same thing from the chef in charge: “We’re moving to induction.” What was once a niche tool for pastry chefs and demo stations has rapidly become a driving force in next-generation kitchen design. Chefs aren’t switching out of curiosity. They’re switching because induction solves real-world problems that affect profitability, workflow, staffing, comfort, safety, and sustainability. Speed and Precision: The New Competitive Edge In kitchens where every second impacts service time and labor cost, chefs are gravitating toward anything that offers speed without sacrificing control. Induction delivers both. The technology responds instantly—no warm-up, no lag, no guessing game between low flame, medium flame, or “maybe this will hold.” With induction, the heat transfers directly to the pan, making it possible to reach boil in seconds and pivot from sear to simmer in a single motion. For chefs managing young or transitional staff, this precision isn’t a luxury; it’s insurance. Consistency reduces waste, protects margins, and ensures that the brand’s flavors never slip because of who’s on the line that night. Gas may have the heritage, but induction has the momentum. And for the first time in decades, the entire equation of commercial cooking is shifting. A Cooler, Calmer, More Comfortable Kitchen One of the biggest surprises for operators who switch to induction is how dramatically the ambient

temperature drops. Gas throws heat everywhere —into the air, onto the cook, and straight into the HVAC budget. Induction directs energy into the pan and only the pan.

A cooler kitchen changes everything: • Lower turnover from heat stress

• Better productivity during long services • Reduced HVAC strain and lower utility bills • A calmer, more modern working environment In an industry struggling with labor retention, comfort has become a strategic advantage. Safety Is No Longer Optional Open flames are iconic, but they come with risk. Burns, flare-ups, gas leaks, pilot-light issues— these problems cost operators time, money, and insurance headaches. Induction removes nearly all of that. No flame. No soot. No burner assemblies to clean. The surface remains cool to the touch. For schools, corporate dining, senior living, hotels, and healthcare environments, this is a game-changer. Many institutions now require flameless solutions as part of their kitchen upgrades. Efficiency, Economics, and the Push Toward Sustainability Energy Efficiency That Shows Up on the Books

For decades, chefs have accepted that commercial kitchens are energy hogs.

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The Future of the Professional Kitchen Chefs aren’t abandoning gas for nostalgia’s sake— but they are embracing induction for what it represents: smarter kitchens, safer teams, cleaner operations, precise results, and a path toward the next era of equipment innovation. As robotics, AI- driven cooking systems, and fully automated lines continue to develop, induction is the natural foundation. It’s the baseline technology supporting the kitchens of 2026, 2030, and beyond. Whether you’re designing a new kitchen, remodeling, or simply looking to give your cooks an environment that feels modern and manageable, induction is no longer a trend—it's an inflection point. commitments. The shift is happening faster than many expected—and chefs are preparing now rather than reacting later. Front-of-House, Expos, and the New Culinary Theater. Induction isn’t just a back-of-house tool. Its clean look, portability, and silent operation have made it the darling of FOH cooking, tasting events, hotel banquets, live chef counters, and culinary expos. At trade shows—including the growing number of hospitality and foodservice expos across New York —induction presents beautifully. There’s no noise, no smoke, no venting, and no heavy propane tanks rolling across the exhibit floor. It allows chefs to demonstrate modern cuisine in a sleek, high-tech, hospitality-forward way that aligns with how the industry wants to be perceived. performance, many operators are facing a new reality: regulations are pushing the industry in that direction anyway. New York City has already restricted new gas hookups in certain buildings. Several major developers now design only all-electric kitchens to future-proof their properties. Even hotels undergoing renovation are being urged to adopt flameless systems to align with building codes, insurance standards, and sustainability

But induction flips the model. Gas loses up to 70% of its heat into the room. Induction wastes almost none.

Operators report: • Lower utility bills

• Faster ROI on ranges and portable units • Less strain on electrical and HVAC systems • Opportunities to access state-level rebates, grants, and incentives In markets like New York, Massachusetts, and California, the rebate programs alone often make induction a financially smart move before the equipment even arrives on site. A Cleaner Line, Faster Turnover, and Less Maintenance Chefs transitioning from gas often say the same thing: “I had no idea how much time we spent cleaning burners.” Induction’s flat glass surface— wipe and go—transforms the daily close-down. With staffing tight everywhere, fewer maintenance headaches and quicker sanitation cycles matter more than ever. Regulations Are Quietly Changing the Industry While chefs may adopt induction for its No carbon buildup. No clogged ports. No intermittent flame issues.

And the smartest chefs already know it.

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INDUCTION COOKING WHY CHEFS ARE FOCUSING ON

Faster, More Precise Cooking Induction delivers heat instantly and stops instantly.

Cleaner Operation & Easier Maintenance No soot. No clogged burners. No carbon buildup.

Cooler, Cleaner and More Comfortable Kitchens Traditional gas throws heat into air — induction transfers it directly into the pan.

Regulations Are Pushing the Industry Cities like NYC have begun restricting new gas hookups in certain buildings.

Better for Demonstrations, Front-of-House Cooking, & Expo Use Chefs love induction for expo stations, chef’s counters, hotel banquets.

Safety Is a Top Priority Induction removes open flames and reduces fire risk.

Aligns With Sustainability & Brand Image Hotels, colleges, healthcare, and high- end restaurants want to project sustainable…

Energy Efficiency & Cost Savings Induction wastes almost zero energy. Gas wastes 60–70% of its heat.

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Recinella's Chefs

Competitions He was a member of the 2004 and 2006 New York Culinary Olympic Team and won the Italian National Championship in 2006. Paula Recinella A chef and educator, also associated with the Culinary Institute of Michigan/Baker College. Awards She received the prestigious ACF Presidential Medallion in 2024 and the ACF L. Edwin Brown Leadership Award, recognizing her significant contributions to the culinary industry and mentorship. Recognition She was also a recipient of the ACF's Cutting Edge Award. Both Thomas and Paula Recinella are highly respected figures in culinary education and professional culinary organizations.

The prominent chefs with the last name Recinella are Thomas Recinella and Paula Recinella , both highly decorated educators and leaders within the American Culinary Federation (ACF). Thomas Recinella Role: Certified Executive Chef (CEC), Fellow of the American Academy of Chefs (AAC), and an American Culinary Federation Approved Culinary Judge and Certification Evaluator. Career Highlights He serves as a Program Director of Culinary Arts and Professor at SUNY Delhi (previously Dean of Culinary at the Culinary Institute of Michigan, a division of Baker College). Awards He has received the ACF Presidential Medallion and the 2025 Emeritus Judge Award. Experience His extensive industry experience includes working as the Chef/Manager of the Winnisook Club in New York, and operating his own company, "Your Personal Chefs".

HOSPITALITY NEWS NOV | Page 25

Is a Dry Restaurant Still Profitable in 2025?

Does Going Dry Compromise Restaurant Profitability? Or Is It a New Opportunity in Disguise? For decades, alcohol sales have been the lifeblood of restaurant profitability. A well-run bar can produce margins of 70–80%, compared to 10–20% for food. So, the idea of a “dry restaurant” — one that serves no alcohol — immediately raises financial eyebrows. But the answer isn’t as simple as yes or no. Profitability depends not just on what you remove from the menu, but on how you replace it — and how well your brand connects to a changing customer mindset. The Traditional View: Alcohol as Profit Engine Alcohol sales often subsidize the rest of the operation. They cover rising food costs, offset tight labor margins, and extend check averages. Without them, restaurants risk losing both dollars and dwell time — the average guest spends less and stays shorter when alcohol isn’t an option. That said, “dry” no longer means “boring.” T his is a highly relevant question in today’s hospitality landscape as more operators explore “dry” or alcohol-free restaurant models.

The Shift in Consumer Behavior The rise of health-conscious, wellness-oriented, and sober-curious diners is reshaping the beverage world. Younger demographics — especially Gen Z — drink less than their predecessors, but they still crave crafted experiences.

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Non-alcoholic cocktails, botanical spritzers, and adaptogenic tonics now rival their alcoholic counterparts in creativity and presentation. Restaurants that design these drinks thoughtfully — and price them smartly — can preserve profitability without losing their identity. The New Math of Experience Dry restaurants that succeed are those that double down on what alcohol once enhanced: ambience, flavor exploration, and social connection. Many are reinvesting bar space into open kitchens, coffee bars, or dessert counters. Others are extending daytime service or building stronger takeout programs. In other words, they’re not losing profit — they’re redistributing it.

The Verdict Yes, eliminating alcohol can initially dent margins. But long-term profitability can remain strong — even grow — if the concept fills a clear niche and delivers high perceived value. The key lies in creating an experience so engaging, guests don’t miss the buzz. In 2025 and beyond, “dry” might not mean “less profitable.” It might simply mean differently profitable.

What Makes a Foodservice “Power Couple”?

Based on how these pairs operate, certain traits tend to define “power couples” in the foodservice field: Complementary Skills & Roles One might lead creative/product (menu, food innovation) while the other leads business, operations, branding, finance, or growth. Shared Vision Their personal and professional passion for the same industry breeds strength. Scalability & Influence Beyond One Kitchen Many of these couples grow stronger together because of shared passion. Balancing Personal & Professional Boundaries Being leaders in the foodservice industry proves inspirational and promotes collaboration.

Visibility & Thought Leadership Sharing industry panels — not just behind-the-scenes. Their personal narratives amplify who they are as individuals and as partners, they are defined as partners but also as individuals.

Power couples in foodservice combine talent, drive, and shared vision to create some of the industry’s most successful and influential businesses. Their strength comes from complementary skills—one partner may lead in the kitchen while the other excels in operations, marketing, or guest experience. Together, and separately they build their individual personal and professional brands. Whether power couples work in the same business under one roof, or work for totally different companies, if the passion for what they do, deepens their vision, they are a power couple for sure.

Power‌ COUPLE‌

Rene & Vanessa Marquis Always on the move

ACF Tampa Bay Annual September Awards Dinner

Peach on Earth downtown San Diego, feeding the homeless.

Ryan Wells Fundraiser.

Chef René J. Marquis CEC, CCE, CCA, AAC, and Chef Vanessa Marquis CEC, AAC form a dynamic culinary duo whose combined leadership and innovation have left a lasting impact on the profession. René, a graduate of the Culinary Institute of America and a retired U.S. Army veteran who led the United States Army Culinary Arts Team to medal-winning performances, now serves as National President of the American Culinary Federation (ACF). Vanessa, hailing from California’s Salinas Valley and an inductee into the American Academy of Chefs (AAC), has served on the ACF Tampa Bay board and champions mentorship and youth- food programs. Together, they live in the Tampa Bay area with their chiweenie and combine their passion for culinary excellence, service, and community outreach into a shared vision for the future of the chef profession.

International Chefs Day in Singapore 2024. Sharing our profession with the children and preparing them for a healthy life.

Hosts of ACF Culinary Team USA Fundraiser Dinner, raising funds of $257,000 for the team's journey to the Culinary World Cup and IKA Culinary Olympics.

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Guest speakers at an "Evening with the Chefs," student scholarship fundraiser.

Cooking for Dr’s & Nurses at Children’s Hospital

Unloading fresh produce boxes during covid

Picture of Guinness Book record of 365 foot Cuban sandwich

Vanessa receives LatinTimes award in Ybor City

Produce boxes

Chef’s Vaness and Rene with Hospitality news magazine at theAAC Tampa bay AAC Fundraining Dinner

Jamaica Hospitality and Tourism visit for Member- ship and Certifications

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Power‌ COUPLE‌

Jody & Rita

The highly acclaimed restaurant Via Carota is owned by a couple, the married chef-owners Jody Williams and Rita Sodi. They are the culinary duo behind a "mini- empire" of popular West Village, NYC, restaurants located near each other, including Buvette and I Sodi. Williams and Sodi have received numerous accolades for their work, including the James Beard Award for Best Chefs, NYC, in 2019. They also co-authored a bestselling cookbook, Via Carota : A Celebration of Seasonal Cooking , and launched a line of ready-to-serve craft cocktails. Their love story and collaboration are often cited as the inspiration for the restaurant's welcoming and authentic atmosphere.

Via Carota : A Celebration of Seasonal Cooking

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Inside the Minds of Foodservice Innovators

Innovation doesn’t just happen in the kitchen—it starts in the mind. The foodservice industry has always been about adaptation, but today’s most forward-thinking professionals are doing more than responding to change—they’re creating it. From AI-driven kitchens to sustainable sourcing, these innovators are reimagining how we prepare, serve, and experience food. Curiosity as the Main Ingredient At the heart of every breakthrough is curiosity. Foodservice innovators question everything— from the way menus are written to how ingredients are stored. They see inefficiency as opportunity and are constantly asking, “What if?” Chef-technologists, for instance, are merging culinary skill with data analytics. They use sensors to monitor freshness, algorithms to predict demand, and automation to free up staff for what truly matters—creativity and guest connection. Their curiosity isn’t limited to flavor; it extends to the entire dining ecosystem. Design Thinking Meets the Dinner Table Modern innovators think like designers. They approach hospitality as a human-centered experience—where ambiance, service, and emotion blend with food. Whether it’s a quick- service chain adopting smart kiosks or a fine- dining venue experimenting with augmented reality menus, design thinking is the new secret sauce.

As one leading operator recently said, “We’re not in the food business anymore—we’re in the experience business.” And that shift requires a new kind of mindset—one that blends empathy, data, and bold experimentation. Sustainability Is the New Status Symbol Today’s innovators see sustainability not as a trend, but as a competitive advantage. They’re redesigning supply chains, reducing waste, and sourcing smarter. Some restaurants are now using upcycled ingredients, others are powering kitchens with renewable energy.

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Consumers notice. They’re more loyal to brands that align with their values, and innovators know it. For them, sustainability isn’t just an ethical choice—it’s a business strategy that fuels growth and credibility. Technology as a Tool, Not a Threat In the minds of true innovators, technology isn’t the enemy of hospitality—it’s the enabler of it. Robotics, automation, and AI are being used to enhance—not replace—the human touch. Imagine a kitchen where robotic arms handle repetitive prep work while chefs focus on artistry. Or a front-of-house system that uses AI to personalize every guest’s dining experience. These aren’t science fiction scenarios; they’re happening now in food labs, test kitchens, and visionary operations across the country. The Courage to Fail Forward Perhaps the most defining trait of a foodservice innovator is courage—the willingness to fail fast, learn faster, and try again. The best ideas often emerge from the boldest experiments. Whether it’s testing plant-based proteins before they were mainstream or piloting digital tipping systems, these pioneers embrace risk as the price of progress. A New Era of Possibility What goes on inside the minds of foodservice innovators isn’t chaos—it’s controlled imagination. They balance creativity with practicality, heart with data, and heritage with innovation. Their vision is shaping the next generation of dining experiences, proving that the future of foodservice doesn’t belong to the biggest brands—it belongs to the boldest thinkers.

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Rodizio Grill Celebrates 30th Anniversary With Memories & Special Offers Rodizio Grill announces a month of anniversary celebrations this August to commemorate 30 years of bringing the authentic Brazilian steakhouse experience to guests across the country.

Rodizio Grill Now Open in North Scottsdale Located at the vibrant Scottsdale 101, Rodizio Grill of North Scottsdale is a celebration destination and family favorite for residents and visitors alike. Rodizio Grill Brazilian steakhouse restaurant offers guests an authentic and abundant Brazilian dining experience, unlike any other.