December '24-January '25

DECEMBER 2024/JANUARY 2025 VOLUME 4 ISSUE 10

Check Our Events Calendar page 61

from the Hospitality News Team

EXCLUSIVELY LATINO PAGES 10 - 14

March 23 - 25 Covering these events and exhibitors

January 19 - 21 Las Vegas, Nevada

TABLE OF

Publisher's Note 04

Is There Much Opportunity in New York for Latino Cooks? The Latino Restaurant Association of NY Plans Agressive Growth Strategy for 2025 The Latino Community Plays a Significant and Vital Role in the Restaurant Industry The Tell-Tale Signs That A Chain Restaurant Is About To Go Bankrupt Two Unique Opportunities To Own a Nathan’s Famous! Update on Drone Delivery of Fast Food Maietta Returns To AHLA As President And CEO

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Why Did A Lot Of Restaurants Close In 2024, And What Can We Learn From That Subway Unveils New Global Restaurant Design Rodizio Grill Presents Check to Image Reborn Foundation

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CONTENTS

Chef Opal Poullard 26

Sodexo Rewards its Chefs in Sustainable Cooking Competition Cook for Change How Sustainability Guides the Wickaninnish Inn’s Success Generation Alpha Plays an Evolving Role in Shaping The Future of Foodservice As a Chef, Where is the Best Place to Work?

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Calendar of Events 64

Harnessing Real-Time Data to Elevate Guest Experiences and Operational Success in Hospitality

P.66

68

The

eavesdropping on John Herzog

podcast

Letter from the Publisher

Dear Readers,

As the publisher of HOSPITALITY NEWS, it is my pleasure to connect with you through this December/January issue. In today’s rapidly changing world, staying informed and inspired has never been more important.

Our mission has always been to deliver stories that enlighten, empower, and resonate deeply with our audience.

This end of year combined edition is particularly special, as it highlights events of 2024 and some of the more significant events scheduled for 2025.

Looking ahead, we are excited to share several new initiatives, including new equipment, new food products, and growth plans of associations, locally, regionally, and nationally.

I personally thank our readers for being an integral part of our journey.

Your engagement, feedback, and enthusiasm fuel our work every day. We invite you to share your thoughts with us always. Eddie Daniels

PUBLISHER EDDIE DANIELS

EDITOR-IN-CHIEF ALEXANDRA ZENDRIAN 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 GRAPHIC DESIGNER ANABEL MARTINEZ SOCIAL MEDIA GABRIELA MOURA TOBY REITER 245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862 CHEF COCO ERIC WEISS LYNN SCHULTZ info@hospitalitynewsny.com www.hospitalitynewsny.com

Drone delivery for fast food is progressing quickly, but widespread adoption depends on overcoming a few key challenges. Here’s an overview of what to expect and when: Update on Drone Delivery of Fast Food Pilot Programs: Companies like Wing (owned by Alphabet), Amazon Prime Air, and Zipline are already testing drone deliveries in select areas, including food and small packages. Current State Fast Food Trials: Domino's, Chick-fil-A, and Walmart have experimented with delivering food via drones in partnership with companies like Flytrex and DroneUp. Regulatory Frameworks: In some countries, including the U.S., drones are delivering in limited capacities under FAA waivers and other regulatory approvals.

Five–Ten Years: Broader Availability: Expect expanded coverage in urban and suburban areas, especially if regulators adapt to commercial demand. Rural Areas: Drones may become essential for food delivery in harder-to-reach locations. Regulations: Air traffic control systems for drones and safety standards are evolving but not yet universally implemented. Challenges Public Acceptance: Noise, privacy, and safety concerns might slow adoption in certain areas. Scalability: Handling high-order volumes, bad weather, and diverse terrain remains a challenge. Limited trials and partnerships with local restaurants will lead the way, focusing on convenience and novelty. Expect more pilot programs to expand by 2025 if the technology and infrastructure prove viable. What’s Likely First Because drones can fly up to 65 miles per hour, don’t be shocked if you see a drone getting a speeding ticket. LOL

When to Expect Widespread Rollout

Next One to Three Years:

Urban/Suburban Areas: Limited implementation in cities where regulations and infrastructure are favorable. Short Distances: Ideal for small, fast-food orders under five miles. Tech Maturity: Advances in autonomous navigation and battery life are enabling more reliable deliveries.

Combine Two of America’s Favorites Into One Location

Nathan's Famous stands the test of time as a legacy restaurant brand with more than 100 years of brand recognition and continues to evolve as 'The Flavor of New York' domestically and worldwide. Nathan's proudly serves more than just the world's best hot dogs and crinkle-cut fries, Nathan's offers best-in-class burgers, its NY cheesesteak, and chicken classics.

Arthur Treacher's Fish 'n Chips, founded in 1969, is a fast food seafood chain that proudly serves fried seafood, chicken and French fries. The Treacher's menu includes its classic light and crispy batter and made-from- scratch hush puppies. Nathan's has developed and upgraded the Treacher's menu, while also keeping the brand's favorites. The menu is rounded out by Nathan's Famous Hot Dogs and Crinkle Cut Fries.

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HOSPITALITY NEWS DEC/JAN | Page 07

The Tell-Tale Signs That A Chain Restaurant Is About To Go Bankrupt By Kenny Jarvis Nov. 20, 2024 9:15 am EST

Read More: https://www.tastingtable.com/1713401/signs-chain-restaurant-going-bankrupt/

There are many reasons why chain restaurants are beloved by their customers. They offer consistent menus and familiar experiences, giving us comfort in our dining choices. Your preferred chain restaurant can be your go-to whether you're feeling high or low. This is why it can be so jarring when they go bankrupt and close down. With sometimes thousands of locations, it can feel like these chains are immune to financial trouble. But as TGI Fridays and others have recently shown, even the most familiar of restaurants can be vulnerable.

Read More: https://www.tastingtable.com/1713401/signs-chain-restaurant-going-bankrupt/

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2025 is your year to thrive! If you thought 2024 was exciting, just wait - New York 2025 is brewing up something better. With new trends, innovative products, and more opportunities to connect, Coffee Fest New York is the place to be! Get ready to elevate your skills, discover game-changing tools, and build lasting relationships that will take your coffee journey to the next level.

AHF NATIONAL CONFERENCE 2024

The Latino Community Plays a Significant and Vital Role in the Restaurant Industry Representation: Latinos make up a substantial portion of the restaurant workforce in the U.S. According to the National Restaurant Association, as of recent years, over 25% of all restaurant workers identify as Hispanic or Latino. Workforce Contribution Diverse Roles: They work in roles such as chefs, line cooks, dishwashers, servers, bartenders, and managers. Latinos are also prominent in essential back-of-house positions. Popularity of Latin American Cuisines: Latin cuisines (e.g., Mexican, Cuban, Peruvian, Brazilian) have become staples in American Cultural Influence on Cuisine

dining, with tacos, empanadas, and ceviche finding their way onto mainstream menus.

Fusion and Innovation: Latino chefs have contributed to blending traditional Latin flavors with other cuisines, influencing food trends across the country. Many Latino entrepreneurs own and operate restaurants, ranging from small family-run taquerias to upscale dining establishments. These businesses are central to their local communities and provide opportunities for economic mobility. Restaurant Ownership The Latino community's involvement helps sustain the broader restaurant economy. The industry is one of the largest private-sector employers, and Latino workers contribute significantly to its growth and resilience. Economic Impact

Delicious and Affordable Holiday Menu!

VIEW ALL RECIPES

OUR STORY

Founded in 1936 by Spanish immigrants, Goya Foods, Inc. is the largest Hispanic-owned food company in the United States and the premier source for authentic Latin cuisine. Combined with authentic ingredients, robust seasonings, and convenient preparation, Goya provides consumers with over 2,500 high-quality and affordable food products from the Caribbean, Mexico, Spain, Central and South America. READ MORE

HOSPITALITY NEWS DEC/JAN | Page 11

The Latino Restaurant Association of NY is gearing up for an ambitious initiative designed to capture national attention and broaden its reach far beyond the boundaries of New York. In a recent conversation between Ed Daniels, the Publisher of Hospitality News, and Millie Sialer, Chief Marketing Officer of the LRA-NY, exciting plans are being laid out for an upcoming Latino Expo scheduled for 2025 in New York City. This event is anticipated to attract a sold-out crowd, drawing in a diverse array of exhibitors and attendees from various sectors of the hospitality industry. The Latino Restaurant Association of NY Plans Agressive Growth Strategy for 2025 Story By Hospitality News - December 2024 The Latino Expo aims to celebrate and showcase the rich cultural contributions of the Latino community to the culinary landscape while providing a platform for networking, collaboration, and promotion of Latino-owned businesses. With the involvement of prominent figures in the hospitality sector, the expo is expected to feature a variety of engaging activities, including workshops, panel discussions, and culinary demonstrations that highlight the unique flavors and traditions of Latino cuisine.

For anyone interested in being part of this exciting event—whether as a member, sponsor, or exhibitor—additional information is readily available. Millie is the primary contact for inquiries related to the expo. She can provide details on membership benefits, sponsorship opportunities, and the application process for exhibitors looking to showcase their offerings at this groundbreaking event. Your participation could play a vital role in celebrating Latino culture and enhancing the visibility of Latino-owned establishments across the nation. Don't miss the chance to be part of this historic gathering!

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Join Us at the 2025 NGA Show in Las Vegas! YES! This year we are continuing our partnership-for the ninth consecutive year-with the National Grocers Association/Clarion Events and participating with a full pavilion at the NGA Show. The show will be held February 24-25, 2025, at Caesars Forum Convention Center in Las Vegas (www.thengashow.com). The Latino Cuisine, Caribbean and International Pavilion was sold out in 2024 . Our pavilion at the 2025 NGA Show has 20 exhibitor spaces offered at a discount.

Connect with your Hispanic Consumers! Facts About the Hispanic Market in the United States

The Hispanic, Latino, or LatinX market if you will, is a growing segment of the food & beverage industry with over 60 million consumers, as confirmed by the 2020 U.S. Census. According to the report from Nielsen, “Cultural connectivity transformed how Latinos are connecting while social distancing.” There are over 62.3 million Hispanics living in the USA, representing close to 20% of the U.S. population. Their median age is 28, so they are swiftly approaching their peak earning years. From 2010 to 2019, Hispanics’ buying power increased 69% compared with 41% of non-Hispanics. Over the past six years in the USA, Hispanics accounted for 75% of all U.S. labor force growth.

HOSPITALITY NEWS DEC/JAN | Page 13

LILLY ROCHA Executive Director / CEO

Is There Much Opportunity in New York for Latino Cooks? Yes, there is a significant opportunity for Latino cooks in New York City, here are New York is one of the most vibrant and diverse food capitals of the world, with a demand for a wide variety of cuisines. Latin American food—ranging from Mexican to Dominican, Peruvian, Colombian, Puerto Rican, and beyond—is hugely popular in the city. Restaurants specializing in these cuisines often seek chefs with authentic knowledge and experience. some key points to consider: Diverse Culinary Scene Growing Latino Food Influence The influence of Latino culture on New York's culinary scene continues to grow. There’s a high demand for chefs who can create innovative and authentic Latin American dishes, including traditional street food and upscale fusion cuisine. Opportunities Beyond Latin Cuisine Latino cooks aren't limited to working in Latin cuisine restaurants. Many find opportunities in diverse roles, from high-end fine dining establishments to casual bistros, bakeries, food trucks, and catering companies. The strong work ethic and culinary skills of Latino cooks are highly valued across the board.

High Demand for Skilled Labor The restaurant industry in New York often faces shortages of skilled labor, especially in kitchens. This creates steady demand for experienced and hard-working cooks, including those from the Latino community. and communities that offer networking, mentorship, and support. Groups like the Hispanic Federation and local chambers of commerce can help connect cooks to opportunities. This is a great way for Latino cooks to showcase their skills and potentially grow into full-fledged restaurant owners. Networking and Support NYC has many Latino-focused organizations Language as an Asset Speaking Spanish can be a significant advantage in New York’s kitchens, where many employees communicate primarily in Spanish. It can also open doors to managerial roles where bilingual skills are highly valued. HOSPITALITY NEWS DEC/JAN | Page 15

Food Markets and Entrepreneurship NYC has numerous food markets like

Smorgasburg and the Queens Night Market, where aspiring cooks and chefs can start their own small food businesses.

article from

Maietta returns to AHLA as president and CEO

US: The American Hotel & Lodging Association (AHLA) has appointed Rosanna Maietta as the organisation’s president and CEO, effective 14 November 2024. Maietta previously served as president and CEO of the AHLA Foundation and executive vice president of communications and public relations of AHLA. Under the oversight of the AHLA search committee, chaired by vice chair Mitch Patel and including executives of hotel brands, owners, and management companies, Maietta’s appointment was unanimously approved by AHLA’s executive committee and board of directors. She joins AHLA from the American Clean Power Association (ACP), where she most recently served as the chief communications officer and senior counsellor to the CEO. “I am excited to be returning to AHLA and reconnecting with the brilliant team and colleagues I had the privilege of working with,” Maietta said. “This organisation and industry hold a special place in my heart, and I am eager for the opportunity to lead it into a new chapter of growth and engagement. Working alongside the officers and board, I am confident that together we will build on our past successes and accelerate this thriving industry on behalf of our members.” AHLA chair Kevin Jacobs, chief financial officer and president, global development for Hilton,

said: “We are delighted to be welcoming Rosanna back to AHLA to lead this dynamic organisation. AHLA is in a strong position of stability and strength, with an engaged membership, successful advocacy program and a talented and dedicated team. With Rosanna’s reputation as an astute leader and strategist and her proven track record of advancing core missions, evolving organisations, and achieving strong financial outcomes, I am confident that she is the right leader to build on AHLA’s momentum.” Patel, founder and CEO of Vision Hospitality Group, added: “Rosanna is well known as a creative and inspiring leader and a persuasive communicator with the capacity to build lasting relationships and alliances across all levels and constituencies – qualities essential in our next CEO. Rosanna will bring a fresh, strategic approach that will be instrumental in advancing AHLA’s mission. Simply put, we are thrilled to welcome Rosanna back to AHLA as our president and CEO.” AHLA represents more than 30,000 members from all segments of the industry nationwide.

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The Industry Focus Series is Here - First Episode January 7th! Exciting things are coming to The Food Safety Unwrapped Podcast in 2025! We’re kicking off our Industry Focus Series with expert insights on key food service industries. New episodes drop the first Tuesday of each month, starting January 7th with Quick Service Restaurants (QSR). Stay tuned for expert advice and more! Listen to the latest episodes on our website or on Spotify! Stay Connected: Follow Us on LinkedIn for the Latest Updates! Follow our page for the latest updates, episode releases, and sneak peaks from The Food Safety Unwrapped Podcast.

Food Safety Unwrapped Sani Professional LinkedIn

HOSPITALITY NEWS DEC/JAN | Page 17

Why Did a Lot of Restaurants Close in 2024 and What Can We Learn from That The wave of restaurant closures in 2024 stemmed from several interconnected challenges. Here’s a breakdown of the factors and the lessons we can learn from them:

Reasons for Restaurant Closures in 2024

Economic Pressures

Technological Disruptions Restaurants that didn’t adopt technology for efficiency—like online ordering, mobile payments, or data-driven marketing—were left behind. Delivery platforms took a significant share of profits, leaving restaurants with slimmer margins.

Inflation: The rising costs of ingredients, utilities, and rent significantly impacted profit margins. Inflation-driven price hikes also deterred customers. Labor Shortages: Many restaurants struggled to find and retain staff, forcing some to operate with limited hours or close entirely. Higher wages, while necessary, further strained budgets.

Market Saturation and Competition

Shifts in Consumer Behavior

Overcrowded markets, particularly in urban areas, led to stiff competition. Without a unique selling point, many restaurants couldn’t survive. Climate Events and Supply Chain Issues Climate-related disruptions affected the availability and cost of fresh ingredients, creating unpredictability for restaurants.

Post-Pandemic Trends: The dining landscape shifted after the COVID-19 pandemic. Many customers continued to favor takeout, delivery, and home cooking, leaving sit-down restaurants with reduced foot traffic. Preference for Experiences: Consumers sought unique, experiential dining options. Traditional or outdated models failed to adapt, losing appeal.

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By analyzing these challenges and solutions, restaurants can build a more resilient, customer-focused, and innovative future. By analyzing these challenges and solutions, restaurants can build a more resilient, customer- focused, and innovative future. Restaurants with deep local roots often fared better, as they cultivated loyal patrons who rallied around them during tough times. Financial Resilience Preparing for economic downturns with better financial planning, emergency funds, and flexibility in operating models is essential. Lean Operations Streamlined menus, automation, and cost control can help restaurants remain profitable without sacrificing quality. Embrace Innovation Offering unique dining experiences—whether through themed events, chef collaborations, or immersive environments—can set a restaurant apart. Build Strong Community Ties

Debt and Financial Mismanagement

Many restaurants took on significant debt during the pandemic and couldn’t recover once government support programs ended. Poor financial planning led some businesses to collapse under economic pressure. What Can We Learn? Adaptability is Key Restaurants must evolve with changing consumer behaviors and economic realities. Diversifying revenue streams (e.g., catering, meal kits, online classes) can help stabilize income. Leverage Technology Implementing efficient systems for ordering, inventory, and marketing can cut costs and improve customer experience. Investing in AI for personalized dining suggestions or dynamic pricing could provide a competitive edge. Focus on Sustainability Consumers increasingly prefer eco- conscious businesses. Reducing waste, sourcing locally, and offering sustainable menu options can attract a loyal customer base.

HOSPITALITY NEWS DEC/JAN | Page 19

Dining for the New Workplace FOODWORKS is a restaurant incubator on a mission: to shape the future of corporate dining through a local food lens. Are you looking to support the local community with diverse dining options? FOODWORKS is the solution. Designed for the new workplace, FOODWORKS is a simple, proven onsite dining platform that creates community through food by partnering with the best local restaurants and showcasing them in client operations to build a connection with authentic, ethnic experiences where diversity is baked into the culture. Partner With Us FOODWORKS builds community. Restaurants and the properties hosting them as pop-ups benefit by partnering with us. Guests enjoy a top-notch meal every time they visit a FOODWORKS restaurant, which keeps them coming back for more.

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Are you an operator doing something innovative? Or, how about an industry vendor working with a particularly savvy client? The Food On Demand Outstanding Operator awards are back for a second year and we want your help highlighting the smartest, most innovative restaurant operators across our industry, no matter where they are. We’d love to hear who you think is worth considering. Whether it’s a franchisor, franchisee, SMB or independent operator, all are encouraged to submit.

If chosen, you or your outstanding operator will receive:

A Free pass to Food On Demand Conference 2025, Free hotel stay at the Bellagio in Las Vegas, $1,000 donation to the charity of your choice and Featured article on Food On Demand’s website.

NOMINATE

HOSPITALITY NEWS DEC/JAN | Page 21

el restaurante

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HOSPITALITY NEWS has a mission, and that is to share "good news" stories. Here is a great one.

Rodizio Grill presents a check to Image Reborn Foundation

November 18, 2024

In October, Rodizio Grill locations nationwide donated 100 percent the Rabanada dessert sales to the Image Reborn Foundation. Collectively from the Rabanada dessert sales and additional support throughout 2024,Rodizio Grill donated $81,000 to the Foundation. Rodizio Grill’s Founder Ivan Utrera alongside Managers Diego Quiroa & Thiago Navarro, and Nick Utrera, VP of Operations, presented this check to the Image Reborn Foundation Founder, Dr. Renato Saltz, at the Foundation’s annual Gala on November 2, 2024. Image Reborn Foundation provides weekend retreats to breast cancer survivors at no cost to participants. These retreats help women reclaim their sense of personal power and empower them to live beyond breast cancer. Image Reborn was founded by plastic surgeon Dr. Renato Saltz, a close friend of Rodizio Grill’s President and Founder Ivan Utrera. Dr. Saltz, Chair of the Education Council of the International Society of Aesthetic Plastic Surgery, began the Image Reborn Foundation after seeing a need wasn’t being met.

“We put these women through all of the treatments and surgeries that fix their bodies, but find that they still are very sad when they come back to the clinics for checkups,” stated Dr. Saltz. “Some have family issues that are still unresolved. Many go through divorce or lose their jobs and have problems with their children; I realized that there was still a lot for these women to deal with that we, as physicians, weren’t addressing.” Rodizio Grill has been a proud sponsor of Image Reborn since its inception. Taking place in Utah and Colorado, the retreats are customized to the needs of those attending, and may include discussion groups, breast cancer education, nutritional information and exercise opportunities, journaling, massage therapy and rejuvenation.

HOSPITALITY NEWS DEC/JAN | Page 23

“As always, success is based on to a large degree location, location, location”

SPECIALISTS IN RESTAURANTS & RETAIL

Paul G. W. Fetscher CCIM, CRX CLS is President of Great American Brokerage, a New York based firm specializing in Restaurants and Retail. His restaurant experience dates back to 1963, and as a principal since 1968. He started in commercial real estate in 1969 and was the top retail producer nationwide for Cushman and Wakefield Real Estate during the 1970s. For two and a half years, Mr. Fetscher lead Coldwell Banker Commercial NRT's Commercial Division with 15 offices covering New York City and Long Island. Since founding Great American in 1980, he has been responsible for more restaurants throughout the Greater New York metropolitan area than any other broker.

Great American Brokerage Inc. consults in retail concept, design, and development and has performed that function in lifestyle centers, downtown redevelopment, urban renewal, regional malls, specialty and entertainment centers, factory outlet centers, and airports. The firm will work on developing ideal tenant mixes. In many cases, Great American has also been retained to find the specific operators to fulfill the dream. Paul Fetscher holds the designations of CCIM (a Certified Commercial Investment Manager) as designated by the National Association of Realtors, CRX (Commercial Realty Executive) and CLS (Certified Leasing Specialist) as designated by the International Council of Shopping Centers. He has also served on test writing committees for ICSC.

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Born in the heart of Brooklyn, AriZona® Beverages came onto the scene with a fresh take on iced tea, which has now taken the world by storm. Since 1992, our mission has been to bring our customers great-tasting products, using top-quality ingredients, presented in uniquely designed packaging, skillfully produced and made affordable to everyone. Years ago, just one gallon of regular gasoline cost only $1.20. Today, that price has nearly tripled! Fuel prices, among other items, continue to skyrocket in price. Walk in to any service station and see for yourself. But, there is one item you can rely on, that is AriZona®.

Frost ChillZicle Juice Cocktail

www.drinkarizona.com

HOSPITALITY NEWS DEC/JAN | Page 25

Chef Opal Poullard

C E C ® - C C E ® - W S E T I I - U S A F V E T E R A N Chef Opal Poullard, a two-time Food Network ‘Chopped’ Champion, is a Certified Executive Chef and Certified Culinary Educator through the American Culinary Federation. Chef Opal also carries a Professional Chef 1 certification through the Culinary Institute of America and a Level 2 Award in Wines through the Wine and Spirit Education Trust in addition to her Bachelor of Arts degree in Hospitality Management. Her broad knowledge of Culinary comes from her passion to learn from various cultures when traveling around the world including Italy, Spain, England & France. While serving overseas for seven years in Asia living in both Okinawa, Japan and South Korea, she spent her free time learning more about the food and culture in those locations.

After many years abroad and multiple deployments, she served as an Enlisted Aide to various high profile Generals leading to her selection as an Advanced Culinary Instructor at Fort Gregg- Adams. While there she trained over 300 Military Chefs that work for General Officers, The Pentagon and White House. Her prestigious accolades led to her selection by the First Lady of the United States of America, Dr. Jill Biden to be a Guest Chef at the White House in 2023. Chef Opal currently serves as the Vice President of the American Culinary Federation Old Dominion Chapter, as well as an Evaluator, certifying Chefs across America. Post retirement after 20 years in the US Air Force, Chef Opal owns a culinary consulting business, Chef Opal LLC.

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KITCHEN EQUIPMENT SERVICE

Having a direct connection with many of the major manufacturers, we are able to get replacement parts quickly and execute the repair Today’s equipment is complex to operate and we train the operators as to how to operate and perform daily cleaning on equipment Because equipment does not brak- down on any schedule, PRO-PLUS has technicians available around the clock 24/7/365

Upon request we can generate his- tory of service performed on equip- ment, this is helpful in determining if repair or replacement is best Our team is authorized for installa- tion and warrantee service on most brands of equipment and can also perform start-ups

245 Newtown Road, Suite 101, Plainview NY 11803 Phone : +516.513.0911 Website : www.eproplusny.com

OUR MISSION Heavenly HARVST’s mission is to end world hunger by producing and providing nutritious, shelf-stable meals to programs that relieve hunger. We will bring dignity, health and hope to those in need.

DONATE NOW

WHAT WE DO

Chef John Doherty has curated nutritious, high protein meals that have a 24 month shelf life for Heavenly HARVST, a 501(c)(3) organization. Each recipe consists of a variety of quality ingredients that are cooked to perfection with absolutely no preservatives or artificial flavorings. Heavenly HARVST meals offer versatility to be served in distressed communities and can be taken home for future consumption to be enjoyed at any time. These chef- curated, delicious and convenient meals are designed to bring a new level of taste and dignity to a home in need. Our hope is that families can feel proud to put this food on their table.

Ending World Hunger, One Meal at a Time

Created and curated by Chef John Doherty, every pre-made meal provided in our local food banks New York City program is made with high-quality ingredients. Our meals are designed to meet or exceed adult nutritional requirements. They are made without artificial flavorings or preservatives. Most importantly, the food banks’ New York City meals are packaged using cutting-edge technology. Meals are also sterilized using pressure-based processes. This ensures that more nutrients are preserved and the foods are safe to eat for up to 24 months. Our sterilization and packaging process not only enables us to serve these meals at our local Feed the Hungry New York City food banks but also to transport them to other communities in need. In fact, our local food banks New York City program has worked with Feed the Children to distribute over 125,000+ meals to cities all along the east coast, bringing health, hope, and dignity to people nationwide.

HOSPITALITY NEWS DEC/JAN | Page 29

Subway Unveils New Global Restaurant Design

"Fresh Forward 2.0" positions brand for the future

MIAMI, Nov. 12, 2024 /PRNewswire/ -- Subway®, one of the world's largest restaurant brands, is introducing "Fresh Forward 2.0." Rolling out globally in 2025, the next iteration of its global restaurant image is designed to further enhance the guest experience, improve convenience and help drive franchisee profitability. Since the launch of the initial Fresh Forward design in 2017, over 20,000 restaurants worldwide have remodeled or built new locations in ubway's modern image, helping reset brand perceptions, grow sales, and reenergize franchisees and their teams. Fresh Forward 2.0, builds on that foundation, with added brand personality and vibrant décor elements, including bold wall graphics, localized messages and signage, elevated lighting, and warmer wood tones, as well as better support of Subway's growing digital sales channels. "When Subway first launched Fresh Forward, it was more than just a remodel—it was a complete refresh and a competitive necessity for attracting guests and building pride among our restaurant teams," said Mike Kehoe, Global Chief Development Officer of Subway. "Fresh Forward 2.0 is an exciting evolution of the design, ensuring we continue to future proof our business and deliver on our brand promises of experience and convenience for both our guests and franchisees." Fresh Forward 2.0 has been tested across all regions, receiving overwhelmingly positive feedback from guests, franchisees and their team members. In concept testing, guests

franchisees and their team members. In concept testing, guests reported the new design significantly increases their likelihood to dine in and visit Subway restaurants again. In addition to improving the overall ambiance of Subway restaurants, Fresh Forward 2.0 supports the acceleration of Subway's digital transformation journey. Self-serve kiosks, order ready screens and kitchen display systems are currently being tested in markets around the world, offering added convenience for guests and streamlining restaurant operations for franchisees and their teams.

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"Each restaurant design has represented a significant milestone for Subway, leading us to where we are today," said Kehoe. "Fresh Forward 2.0 stands out as a design with the potential to make the greatest impact on our guests and franchisees as it brings our marketing, culinary and digital efforts to the forefront." In the coming months, Fresh Forward 2.0 locations will begin rolling out around the world. Early adopters will showcase the new design in countries such as the U.S., UK, Germany, France, Saudi Arabia, Panama and Australia. About Subway® Restaurants As one of the world's largest quick service restaurant brands, Subway serves freshly made-to-order sandwiches, wraps, salads and bowls to millions of guests, across more than 100 countries and territories in nearly 37,000 restaurants every day. Subway restaurants are owned and operated by Subway franchisees—a network that includes thousands of dedicated entrepreneurs and small business owners—who are committed to delivering the best guest experience possible in their local communities. For more Subway News visit: Newsroom (subway.com)

what we do

• We search out restaurants that share our standards in culinary quality and passion. • We schedule the pop-up and finalize the details with the restaurant partners. • Restaurant partners provide all the labor and products for cafe stations or pop-ups. • We customize each opportunity based on the client's needs and expectations. FOODWORKS was born and bred in the industry by culinary professionals. The ability to continue growth in our communities is limitless through forming partnerships with culinary creatives such as yourself. Understanding the challenges & hurdles restaurants face daily, & how to overcome them together is just one of the reasons that set FOODWORKS apart. Our mission is to celebrate culinary creativity, culture & community. Why Become a FOODWORKS Partner?

For further information: press@subway.com

HOSPITALITY NEWS DEC/JAN | Page 31

We encircle our clients to ensure they get maximum VISIBILITY with their target markets A Marketing Company Specifically for the Foodservice & Hospitality Industry

Creators of HOSPITALITY NEWS

Five incredible members of the NYS-LRA showcased their authentic cuisines at Gracie Mansion, celebrating the rich diversity of Latin American cultures in New York City. It was a night to remember, with more than 1,000 Latinos from across the city proudly representing their heritage and flavors! 🎉

This year, we proudly featured: 🌮 El Gallo BK – Mexico @elgallobk 🍽️ IX Restaurant – Guatemala @ixrestaurantnyc 🍛 Chef Magaly Ponce Catering – Perú @chefmagaly 🥟 Bocaito – Colombia + Dominican Republic @bocaitony 🍹 La Bella Havana – Cuba @labellahavana

Special thanks to our executive team: President: Sandra Jaquez Vice President: Urbano Estevez Marketing + Partnerships Director: Millie Sialer

Together, we honor our heritage and continue building bridges through culture, food, and community! ¡Viva nuestra gente! 🇺🇳 💙

HOSPITALITY NEWS DEC/JAN | Page 33

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DELIVER TASTEFUL FOOD TO YOUR GUEST EFFICIENTLY Foodservice

Manage your whole Foodservice processes from the supplier to the guest Tasty. Efficient. Integrated. Do you deliver hundreds, thousands or ten thousands meals a day to your employees or

guests at your business canteen? Then you found the right solution to support all your foodservice processes. Delegate Foodservice organizes your production, tracks your inventory and manages your supply chain with electronic catalogs, orders, receipts and invoices. But that is not sufficient for an efficient solution. So Delegate Foodservice fully integrates in your solutions architecture – both front of house as well as in the back office, integrating with POS systems, digital signage solutions, accounting systems and much more.

Optimized Purchasing, Digital Inventory and Recipes

Menu Planning, Production and Central Production

Interfaces, Reporting and More

REQUEST A DEMO

HOSPITALITY NEWS DEC/JAN | Page 35

Commitment to Quality

Our customers deserve the highest quality products on the market.

OUR PRODUCTS Our customers expect the best, and to help them make it, we manufacture our products to some of the toughest standards in the industry. Using only the finest ingredients, we prepare our products to have the taste and aroma of made from scratch recipes. Our products provide the flavor foundation from which our customers can build their own signature dishes

We’re SQF Certified

1.800.526.3953

www.rcfinefoods.com info@rcfinefoods.com

Miles of Foodservice E&S. Top Manufacturers. Breakthrough Solutions. This is The NAFEM Show. Ready. Set. WOW!

Who The best and brightest in foodservice.

What Three days of E&S opportunities.

WOW! our success – at the center of it all.

LEARN MORE

SHOW DETAILS

SEE MORE

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HOSPITALITY NEWS DEC/JAN | Page 37

The Complete Kitchen Equipment Service Company Since 1979.

FOOD HOT & COLD EQUIPMENT FOR OVER 40 YEARS KITCHEN EQUIPMENT SERVICE

Our dedicated team of qualified and certified technicians are on the road daily to make sure our clients receive the best possible service at competitive prices. Our service management team makes ure communication is at the highest level as that is equally important to the delivery of professionally performed repairs Our strong relationships with manufactures keeps our technicians proficient with up to date troubleshooting tecnhniques, along with full compliment of replacement parts to execute first visit fixes

Comprehensive Kitchen Equipment Services

Preventative Maintenance Scheduled maintenance to

Commercial Cooking

Warranty Service

Inspection Services Sanitation and safety inspections by qualified inspectors.

Authorized Service Agents Pro-Tek is an authorized service agent for many kitchen equipment manufacturers.

Equipment Repair Repair / maintenance services for a variety of kitchen equipments.

Handling warranties and installations for major manufacturers. We carry an extensive parts inventory.

prevent equipment failures and extend the life of kitchen appliances.

Additional Services: Flooring - Equipment Degreasing - Temperature Monitoring Systems - Commercial Refrigeration Repair.

866.773.7717

245 Newtown Rd. Plainview NY 11803

protekny.com

Why Buy RC?

Superior Product Quality

RC Fine Foods custom formulates from the finest, freshest ingredients. Each product is made in our SQF-certified, USDA-inspected facility under our exacting quality standards. Open code dating verifies freshness. RC manufactures our own products and ships directly to our customers anywhere with a one case minimum order. RC maintains an inventory level to ensure product availability and freshness. RC sells through a direct sales group who are experts on our product line. RC’s corporate chef offers culinary ideas and applications from the most classic to the most creative. Our product catalog and exciting recipe ideas are available on our website. RC products are formulated to provide the best quality and consistency for the price. Our focus is to maximize the flavor and performance of the product for any application. RC is a family-owned and managed company in business since 1972. RC is certified as a Women’s Business Enterprise (WBE), and we support many culinary and foodservice organizations either nationally, regionally or at the chapter level throughout the year.

Direct Customer Delivery

Direct Sales Support

Excellent Customer Value

Commitment to Our Customers and Our Industry

RC Fine Foods 1.800.526.3953 For more information, contact:

www.rcfinefoods.com info@rcfinefoods.com

HOSPITALITY NEWS DEC/JAN | Page 39

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In new and reimagined features, attendees and exhibitors will find new ways to see and sample in-demand products, expand their professional networks and more at the 2025 Winter Fancy Food Show. (Photo courtesy of the Specialty Food Association.)

In a First, Italy Will Be Partner Country for Both 2025 Fancy Food Shows Italy will be able to bring expanded offerings and "never-before-seen" opportunities to show participants thanks to the extended partnership. Adelaide Elliott //Associate Editor//December 13, 2024

“Thirty years ago, we accepted an amazing challenge to create the Italy pavilion within the Fancy Food Shows, and for 2025, we are very proud to contribute to making Italy, for the third time, Country Partner of the Fancy Food Shows,” said Donato Cinelli, president of Universal Marketing, the exclusive agent for Italy of the SFA. “Step by step, we’ve seen the growth of Italian business owners, districts and consortiums, which over time have understood the importance of telling their product’s story; today more than ever, consumers in the United States are fascinated by stories of made in Italy.”

The Specialty Food Association (SFA) has announced a year-long partnership with Italy for 2025 that will make the European country the partner country for both the 49th Winter Fancy Food Show, taking place Jan. 19-21, 2025, at the Las Vegas Convention Center, and the 69th Summer Fancy Food Show, taking place June 29- July 1, 2025, at New York’s Javits Center. Owned and operated by the SFA, the bi-annual Fancy Food Shows are known for showcasing the “newest and best” in specialty food and beverage from all corners of the world. Italy has been an “integral part of the events’ success for more than three decades,” according to a release from the SFA.

READ MORE

HOSPITALITY NEWS DEC/JAN | Page 41

Why Attend the Show for Foodservice? Hospitality is constantly evolving, fueled by innovation and new technologies to keep ahead of changing consumer expectations. At the National Restaurant Show — the Western Hemisphere’s largest and most trusted foodservice event — you’ll find everything you need to plate up success for your operation, now and into the future.

Page 42 I HOSPITALITY NEWS DEC/JAN

Heated Soak Tank For Commercial Kitchens CLEAN BETTER. OPERATE SMARTER.

The FOG Tank® The FOG Tank is a heated soak tank that safely and easily removes fat, oil, grease, and carbon buildup from your metal cookware and kitchen and bakery equipment. The thermostatically controlled FOG Tank is constructed from 304 grade stainless steel, is fully insulated, and safely cleans all types of metal, including aluminum.

LEARN MORE

THE FOG TANK? WHO USES

HOSPITALITY NEWS DEC/JAN | Page 43

As a Chef, Where is the Best Place to Work? The best place to work as a chef depends on what you're looking to achieve in your career and personal life. Here’s a breakdown of some of the best environments for chefs based on different goals and preferences: Michelin-Starred Restaurants Perfect for those seeking prestige, advanced skills, and mentorship under top chefs. These kitchens often push culinary innovation and can elevate your resume. Best Locations: Paris, Tokyo, New York City, San Francisco, London. Farm-to-Table Restaurants Ideal for chefs passionate about sustainable cooking and working with fresh, local ingredients. Allows for creativity in seasonal menus and a connection to the sourcing process. Best Locations: Napa Valley, Portland, Asheville, Vermont. Resorts and Luxury Hotels Offers stability and a chance to cook for high-end clientele in beautiful locations. Includes a variety of experiences (fine dining, banquets, room service). Best Locations: Caribbean islands, Dubai, Maldives, Aspen. Food Hubs with Diverse Culinary Scenes Cities with strong food cultures provide opportunities to explore different cuisines and trends. These places often have bustling food scenes with room for growth and networking. Best Locations: Los Angeles, Chicago, Austin, Miami, Barcelona, Singapore, Bangkok.

Cruise Ships Combines travel with work, exposing you to diverse cuisines and techniques. Offers competitive pay and the opportunity to save money due to covered living expenses. Best Locations: Global itineraries, often starting from hubs like Miami, Barcelona, or Singapore. Pop-Ups and Food Trucks Great for chefs seeking flexibility and creative freedom. Opportunity to test new ideas or cuisines without the overhead of a traditional restaurant. Best Locations: Cities with vibrant street food cultures like Los Angeles, Austin, or London.

Page 44 I HOSPITALITY NEWS DEC/JAN

Private Chef Roles Allows for a more balanced lifestyle and personal interaction with clients. Often comes with high earning potential and less kitchen stress than restaurants. Best Locations: Beverly Hills, New York City, Monaco, or other affluent areas.

Culinary Schools or Teaching Kitchens Perfect for experienced chefs who want to share their knowledge and transition to a less physically demanding role. Best Locations: Any major city with a culinary institute (e.g., New York, Paris, Tokyo). Key Factors to Consider Passion: What type of cuisine or experience excites you most? Lifestyle: Do you want high-intensity environments (Michelin kitchens) or more balance (private chef, resorts)? Ambition: Are you looking to innovate and climb the culinary ladder, or do you prefer a steady, creative role? Location: Cities with strong food cultures or specific cuisines may align with your goals. Ultimately, the "best" place is one that aligns with your career aspirations, lifestyle, and values! Where do you see yourself thriving?

HOSPITALITY NEWS DEC/JAN | Page 45

CLICK HERE TO VIEW JOB BOARD

Page 34 I HOSPITALITY NEWS DEC/JAN

The Most Advanced Self-Cooking

Machine in the World

RoboSousChef brings the future of cooking into the present with its revolutionary, self-cooking machine, exclusively available in the United Stated under the brand name Soyea USA. With nearly 25 years of expertise in home appliances, Soyea USA’s RoboSousChef is an innovative solution designed to elevate chefs’ and cooks’ culinary experience to new heights. The company’s goal is to transform the way people approach cooking by providing a cutting-edge, automated solution that seamlessly integrates technology and gourmet craftsmanship. The Vision RoboSousChef embodies the essence of precision, convenience, and sophistication making it the perfect companion for culinary enthusiasts and busy households alike. Gourmet meals are expertly crafted with just a touch; RoboSousChef takes the complexity out of cooking, allowing you to enjoy delicious, restaurant- quality dishes in the comfort of your home. Innovation at Your Fingertips Its self-cooking machine is equipped with state-of- the-art features that guarantee a hassle-free and enjoyable cooking experience. Each product series is designed to cater to a variety of culinary needs. An Unmatched Product Series

Whether you’re a seasoned chef or a novice in the kitchen, RoboSousChef offers versatility and efficiency that make it an indispensable addition to any modern household. The Soyea USA Brand As a brand under the umbrella of Soyea USA, RoboSousChef inherits the legacy of a home appliances manufacturer with a proven track record of excellence. Soyea USA’s nearly quarter century of industry experience and commitment to relentless innovation serve as the foundation for RoboSousChef’s mission to redefine your kitchen experience.

HOSPITALITY NEWS DEC/JAN | Page 47

Service & Product Directory

If you are interested in being listed, please contact us at info@hospitalitynewsny.com

Apparel Crooked Brook Utica, New York crookedbrook.com Architecture / Design Focus Lighting New York, New York focuslighting.com Bakers / Baked Goods Fresh and Tasty Baked Products, LLC Bronx, New York freshandtasty.com Rockland Bakery Nanuet, New York rocklandbakery.com Beverages Yorkville Coffee Company Brooklyn, New York (718) 768-4848 Butcher Casanova Meats West Babylon, New York casanovameats.com Chemical Companies Cleanse Tec Hauppauge, New York cleansetec.com

Cleaning Companies

LaBel Equipment Corem, New York labelfoodservice.com Rogers and Sons New York, New York rogerandsons.net The Sam Tell Companies New York, New York samtell.com Singer M Tucker Paterson, New Jersey singerequipment.com Event Planners Gabriela Moura Events Queens, New York gabrielaevents.com Elegant Affairs New York, New York elegantaffairscaterers.com Flatware - Dishes, Glasses, Utensils

Alpha Solutions Farmingville, New York

alphawastesolutions.com Commercial Cleaning Corp. Trenton, New Jersey commercialcleaningcorp.com Hoodz Ann Arbor, Michigan hoodzinternational.com Sani Systems Hicksville, New York sani-systems.com

Culinary Schools

Culinary Institute of America Hyde Park, New York ciachef.edu Institute of Culinary Education New York, New York ice.edu Johnson and Whales Providence, Rhode Island jwu.edu Kosher Culinary Center Brooklyn, New York kosherculinarycenter.com

Round Eye Supply Kennesaw, Georgia roundeyesupply.com

Tuxton Walnut, California tuxton.com Welltold Glassware Exeter, New Hampshire welltolddesign.com Food Distributors / Food Services Bertram Foods Linden, New Jersey sbertram.com DiCarlo Food Services Holtsville, New York info@dicarlofood.com Gordon Food Services Wyoming, Michigan gfs.com Jamac Frozen Foods Jersey City, New Jersey jamacfoods.com

Dairy

Bartlett Dairy Jamaica, New York bartlettny.com Cream-O-Land Dairy Florence, New Jersey creamoland.com

Diversey Fort Mill, South Carolina diversey.com Ecolab Saint Paul, Minnesota ecolab.com Imperial-Dade Jersey City, New Jersey imperialdade.com Ronbar Laboratories, Inc. Long Island City, New York ronbarlabs.com

Dearle Farms, Inc. Bethpage, New York derle.com Wards Ice Cream Paterson, New Jersey wardsicecreamonline.com

Equipment Dealers

Elite Equipment and Design Farmingdale, New York elitestudioe.com

Santec Clean Needs Linden, New Jersey cleanneeds.com

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