february national edition

December 2023 4rd Edition 6th Issue

LIMANI RESTAURANTS WORKING ON THEIR 9th, 19th, & 11th restaurants P13

ReneJ Marquis

CEC,CCE,CCA,AAC,ACE MSG (R), US ARMY National President of the American Culinary Federation

MARCH 3-5, 2024

JACOB JAVITS CENTER, NYC

EXHIBITS EDUCATION COMPETITIONS SPECIAL EVENTS

Letter from the Publisher

Looking Forward to a Brighter 2024 Now that 2023 has come and gone, we can look forward to the many positive developments that will propel us towards a brighter future in the coming year. With new governmental leadership and the pandemic largely behind us, it is perfectly reasonable to feel optimistic. Here's to a great 2024!

Eddie Daniels

CONTENTS

RUNNING + FITNESS + FOOD

HOW HAS DEI IMPACTED THE HOSPITALITY INDUSTRY

21 HOW HAS DEI IMPACTED THE HOSPITALITY INDUSTRY

VANESSA MARQUIS TALK ABOUT BUILDING A SUCCESSFUL ACF CHAPTER

40 EXCLUSIVE! THE ULTIMATE MOVE FOR POWERFUL LEGS

18 RUN WITH PURPOSE

Great runners do it with a purpose in order to do better and finish every single race. A simple question for all the runners, why do you run? The most awaited event of the year for the runners. Find out the big challenge this time and you might just win a big prize. 27 NORTHPORT HOTEL (BELOW)

AHFNY PLANS EXCITING 2024

KNOWBIE IN NO KNEWBIE

Running requires you to be both strong and quick. Here are some leg exercises to build bigger quads, calves, glute and hamstrings.

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

CONTENTS

RUNNING + FITNESS + FOOD

HOW HAS DEI IMPACTED THE HOSPITALITY INDUSTRY

TERRENCE BRENNAN TALKS ABOUT NEXT STEP

EXCLUSIVE! THE ULTIMATE MOVE FOR POWERFUL LEGS

18 RUN WITH PURPOSE

Great runners do it with a purpose in order to do better and finish every single race. A simple question for all the runners, why do you run?

27 1000 MILES

The most awaited event of the year for the runners. Find out the big challenge this time and you might just win a big prize.

LIMANII CHEF/OWNER

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

Running requires you to be both strong and quick. Here are some leg exercises to build bigger quads, calves, glute and hamstrings.

RH oe ds pCi taarl ipteyt G a l a The Hotel Association of NYC Foundation

TICKETS

MONDAY NIGHT 6 pm COCKTAILS - 7 pm DINNER IntercContinental New York Barclay 111 East 48th Street, NYC

For questions and reservations, please contact Melanie McEvoy McEvoy & Associates 917-699-5948 or melanie@@mcevoyandassociates.com

Hotel Association of New York City

Who We Are The Standard of Excellence for Chefs

The American Culinary Federation, Inc. (ACF), a professional organization for chefs and cooks, was founded in 1929 in New York City by three chefs’ organizations: the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. Since our inception, little has changed in our principal goals. We are an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels. In 1976, ACF forever changed the culinary industry by elevating the position of the executive chef from service status to the professional category in the U.S. Department of Labor’s Dictionary of Official Titles. Since this change, the culinary industry and our organization have grown tremendously. ACF is now the largest professional chefs’ organization in North America. We are made up of more than 14,000 members belonging to more than 170 chapters in four regions across the U.S. Today, ACF is the leader in offering educational resources, training, apprenticeship, competitions and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition, ACF operates the most comprehensive culinary certification program in the world. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international competitions. We also offer regional and national events, print and digital publications and much more to help foster the growth of professional chefs and the foodservice industry. If you are not part of our organization, we invite you to join us and gain access to the best culinary resources available American Culinary Federation Strategic Plan The strategic plan was developed by the Board of Directors of the ACF with input from ACF’s national office and contains initiatives and action items to move the organization forward from 2023–2026. American Culinary Federation Vision To be the leader in professional and personal development for the culinary community, while promoting current culinary techniques and preserving the history and skills of our craft.

VANESSA MARQUIS PRESAIDENT TAMPA CHAPTER

CHAPTER PURPOSE

The purpose of our chapter is the advancement of the culinary profession and culinary awareness through education and certification of the membership, and close interaction with other local organizations. The chapter membership is composed of chefs, cooks, culinary educators, students, and purveyors from Hillsborough, Pinellas, and Pasco Counties, and the surrounding area. The American Culinary Federation, Inc., a professional, not-for-profit organization for chefs and cooks, was founded in 1929 in New York City by three chefs organizations: the Societe Culinaire Philanthropique, the Vatel Club, and the Chefs Association of America. The principal goal of the founding chefs remains true to the ACF today – to promote the professional image of American chefs worldwide through education among Culinarians at all levels, from apprentices to the most accomplished Certified Master Chefs. Successful Culinarians know the value of belonging to the oldest and largest organization of chefs and cooks in the United States.

COMMUNITY OUTREACH

“I've learned that people will forget what you said, people will forget what you did,

but people will never forget how you made them feel.” ― Maya Angelou

FEBRARY 12th, 2024

MEET US IN FEBRUARY AT AN ACF TAMPA CHAPTER EVENT

SERVICE THE WHOLE UNITED STATES

ACF AT AN SHFM CONFERENCE

TO MEMBERS AND SPONSORS OF ALL CHAPTER OF THE ACF COMPLIMENTARY PASSES ARE AVAILABLE THOUGH HOSPITALITY NEWS MAGAZINE FOR MORE INFORMATION AS TO HOW TO OBTAIN THESE TICKETS CONTACT EDDIE DANIELS COME VISIT THE ACF LONG ISLAND CHAPTER AT THE INTERNATIONAL RESTAURANT SHOW AT THE JAVITS CENTER AND LEARN MORE ABOUT THE ACF

what is the best advise for a young person wanting to be a chef, is on the job training better than culinary school

The decision between on-the-job training and culinary school depends on various factors, and there is no one-size-fits-all answer. Each path has its advantages and considerations. Here is advice for a young person aspiring to become a chef:

1 . Understand Your Goals: Clarify your career goals and aspirations. If you're aiming for a leadership role in a high-end restaurant or want a well-rounded culinary education, culinary school may be beneficial. If you prioritize hands-on experience and quick entry into the workforce, on-the-job training might be more suitable. 2. Evaluate Your Learning Style: Consider your preferred learning style. Culinary school provides structured education with a mix of theory and practical training. On-the-job training offers hands-on experience and immediate application of skills. Choose the approach that aligns with how you learn best. 3. Research the Industry: Research the culinary industry and understand the expectations of employers. Some establishments may value formal education, while others prioritize practical experience. Look at job postings and requirements in your desired culinary niche. 4. Networking and Mentorship: Building connections in the industry is crucial. Both culinary school and on-the-job training can provide opportunities for networking. Seek mentorship from experienced chefs who can guide and support your career growth. 5. Financial Considerations: Evaluate the financial aspects of both options. Culinary school often involves tuition and related expenses, while on-the-job training may offer immediate income. Consider your financial situation and whether you can afford tuition or if earning a salary while training is more practical for you.

6. Gain Diverse Experience: Regardless of your chosen path, aim to gain diverse culinary experiences. Exposure to different cuisines, kitchen environments, and roles will enhance your skill set and make you more versatile in the industry. 7. Combine Education and Experience: Some individuals choose a hybrid approach, combining formal education with on-the-job experience. This could involve attending culinary school while also gaining practical experience in a kitchen. 8. Stay Updated on Industry Trends: The culinary industry is dynamic, with trends evolving rapidly. Stay informed about the latest techniques, ingredients, and trends to remain competitive. This knowledge is valuable regardless of your educational path. 9. Embrace a Strong Work Ethic: Success in the culinary industry often depends on a strong work ethic, dedication, and passion. Whether in culinary school or on the job, approach your work with enthusiasm, a willingness to learn, and a commitment to excellence. 10. Continuously Learn and Adapt: Regardless of your initial choice, a successful career in the culinary world requires continuous learning and adaptation. Stay curious, be open to new challenges, and seek opportunities for professional development throughout your career. Ultimately, the best advice is to carefully weigh your options, consider your goals and preferences, and make an informed decision that aligns with your career aspirations. Both culinary school and on-the-job training can lead to successful careers in the culinary industry

SEE A LIST OF SOME OF THE BEST CULINARY SCHOOLS IN THE UNITED STATES STARTING ON PAGE ??

SOME OF THE BEST CULINARY SCHOOLS IN THE COUNTRY

There are several prestigious culinary schools in the United States that offer comprehensive culinary education and training . The "best" culinary school can vary based on individual preferences, career goals, and location. Here are some well- regarded culinary schools in the U.S.:

Culinary Institute of America (CIA): Locations: Hyde Park, New York; St. Helena, California; San Antonio, Texas.

CIA is one of the most renowned culinary schools globally, offering bachelor's and associate degrees. It is known for its emphasis on classical techniques, industry connections, and diverse culinary programs.

The French Culinary Institute (International Culinary Center): Location: New York, New York. Renowned for its immersive programs, the International Culinary Center provides hands-on training with an emphasis on French culinary techniques. It offers various culinary and pastry arts programs. Johnson & Wales University: Locations: Providence, Rhode Island; Denver, Colorado; Charlotte, North Carolina; Miami, Florida. Johnson & Wales is a university with a strong emphasis on culinary arts, offering bachelor's and associate degrees. It is known for its practical, hands-on approach to culinary education. Institute of Culinary Education (ICE): Location: New York, New York. ICE offers a variety of culinary and pastry programs with a focus on real-world experience. It is recognized for its diverse curriculum and industry-experienced faculty. Le Cordon Bleu Schools (Now Closed): Le Cordon Bleu had several campuses across the U.S., including in Los Angeles and Austin. Note that Le Cordon Bleu schools are no longer enrolling new students, but graduates from their programs continue to make an impact in the culinary world.

Le Cordon Bleu Schools (Now Closed): Le Cordon Bleu had several campuses across the U.S., including in Los Angeles and Austin. Note that Le Cordon Bleu schools are no longer enrolling new students, but graduates from their programs continue to make an impact in the culinary world. Auguste Escoffier School of Culinary Arts: Locations: Austin, Texas; Boulder, Colorado. Named after the legendary chef Auguste Escoffier, this school offers various culinary and pastry programs with a focus on classic techniques and modern innovations. New England Culinary Institute (NECI): Location: Montpelier, Vermont. NECI provides hands-on culinary education with a strong focus on farm-to-table principles. It offers associate and bachelor's degrees in culinary arts. Secchia Institute for Culinary Education (Grand Rapids Community College): Location: Grand Rapids, Michigan. This community college's culinary program is known for its comprehensive curriculum, state-of-the-art facilities, and industry partnerships. California Culinary Academy (Closed, Now Part of Le Cordon Bleu): Location: San Francisco, California. Similar to Le Cordon Bleu, the California Culinary Academy is no longer enrolling new students. However, its alumni have contributed significantly to the culinary field. Kendall College School of Culinary Arts (Now Part of National Louis University): Location: Chicago, Illinois. Kendall College was known for its culinary arts program before being acquired by National Louis University. It offers culinary and hospitality management programs. When choosing a culinary school, it's important to consider factors such as location, program offerings, faculty expertise, industry connections, and the specific focus of the curriculum. Additionally, talking to current students and alumni can provide valuable insights into the school's strengths and culture.

March 2023

Fashion

MURPH BREAKS THE SOUND BARRIER

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HOBART DISHWASHER ERROR CODES

THREE MAJOR RESTAURANT TRADE SHOWS GET NEW OWNER IN 2023 from PMQ Pizza Magazine May 2023 Three Major Restaurant Trade Shows Get New Owner in 2023

New Ownership Miller and von Gal are no strangers to the three major restaurant events or the industry they serve. In 2014, under the banner of Urban Expositions, they purchased the events from Reed Exhibitions and grew them until 2016, when they sold them to Clarion Events. “We are thrilled to be re- acquiring these events, especially as the restaurant and hospitality industries are seeing exponential growth following the challenges during the pandemic,” said von Gal, partner in Restaurant Events, in a press release. “The recent International Restaurant & Foodservice Show, which was held in March, reported a 50% increase in attendance, bringing the audience nearly back up to pre-pandemic levels. The aisles were packed with solutions providers and qualified buyers, and there was an excitement for the industry to be back together. We look forward to building on this momentum for the Western Foodservice & Hospitality Expo in August and the Florida Restaurant & Lodging Show in November.”

The trio of trade shows and conferences offer access to the hottest menu trends, state-of-the-art design and decor, business education seminars and workshops, and hundreds of the leadig vendors and purveyors dedicated to serving the restaurant and foodservice community. The events highlight hundreds of leading vendors demonstrating and sampling the newest food products, technology and equipment for the restaurant, foodservice, specialty beverage and hospitality markets. Free education programs offer how-to sessions, business solutions, conversations with industry experts, culinary demonstrations, and competitions. The Western Foodservice & Hospitality Expo takes place August 6-8 at the Anaheim Convention Center and is co-located with Coffee Fest Anaheim. It’s sponsored by the California Restaurant Association. The International Restaurant & Foodservice Show of New York will be held March 3-5, 2024, at the Javits Center in New York City. It’s co-located with Coffee Fest New York and is produced in partnership with the New York State Restaurant Association.

International Restaurant & Foodservice Show of New York 🗽

The International Restaurant & Foodservice Show of New York is the once-a-year event that focuses on serving the foodservice industry in the Northeast. We offer you the opportunity to see the best in the restaurant and food service industry. From the newest food trends to the best in technology to fit your restaurant and everything in between. This is your opportunity to find the latest and greatest for your operation.

IS THERE A NEW CULTURE? The culture of chefs has undergone several changes over the years, influenced by various factors. Some key trends and shifts in the culture of chefs include: CHEFS WORLD Celebrity Chef Phenomenon: In recent years, there has been a rise in the popularity of celebrity chefs. Chefs are now seen as public figures, and their personalities play a significant role in their success. Television shows, social media, and other platforms have contributed to the celebrity chef phenomenon. Emphasis on Local and Sustainable Ingredients: There is a growing focus on using local, seasonal, and sustainable ingredients in cooking. Chefs are increasingly concerned about the environmental impact of their practices and strive to create dishes that reflect a commitment to responsible sourcing. Diversity and Inclusion: The culinary industry has become more aware of the importance of diversity and inclusion. Efforts are being made to address issues of gender and racial inequality within kitchen environments. There is a greater recognition of the contributions of chefs from diverse backgrounds. Technological Advancements: The use of technology in the kitchen has evolved. Chefs now have access to advanced kitchen equipment, digital tools for recipe development, and innovative cooking techniques. Technology has also played a role in changing how chefs interact with their customers through online platforms and food delivery services. Rise of Casual Dining: The concept of fine dining has evolved, and there is an increasing popularity of more casual and approachable dining experiences. Chefs are experimenting with different formats, such as pop-up restaurants, food trucks, and casual eateries. Globalization of Culinary Influences: With increased connectivity and globalization, chefs are drawing inspiration from diverse culinary traditions around the world. Fusion cuisine and the blending of different flavors and techniques have become more common. Focus on Mental Health: The culinary industry has become more aware of the mental health challenges that chefs often face due to high-pressure environments. Efforts are being made to address mental health issues and promote a healthier work-life balance in the kitchen. These changes reflect a dynamic and evolving culinary landscape, shaped by societal trends, consumer preferences, and the continual creativity and innovation within the culinary profession.

2022

Diversity, Equity, and Inclusion (DEI) have had a significant impact on the hospitality industry, influencing both internal organizational practices and external customer experiences. Here are several ways in which DEI has affected the hospitality sector: HOW HAS DEI IMPACTED HOSPITALITY

Workforce Diversity: There is a growing awareness of the importance of a diverse workforce in the hospitality industry. Companies are working to create inclusive hiring practices that attract talent from various backgrounds, ethnicities, genders, and abilities. Inclusive Work Environments: Hospitality establishments are striving to create inclusive and welcoming work environments. This includes implementing policies that address discrimination and harassment, providing diversity training, and fostering a culture where employees feel valued and respected. Leadership Representation: There is a push for increased representation of underrepresented groups in leadership roles within the hospitality sector. Efforts are being made to break down barriers and create opportunities for individuals from diverse backgrounds to ascend to leadership positions.

Cultural Competence: With the global nature of the hospitality industry, cultural competence has become crucial. Training programs are being implemented to ensure that employees understand and

respect different cultural norms, preferences, and expectations, contributing to positive guest experiences.

Customer Experience: DEI initiatives have influenced how hospitality businesses interact with their diverse customer base. Establishments are recognizing the importance of catering to the needs and preferences of a diverse clientele, ensuring that services are inclusive and culturally sensitive. Menu Diversity: In the food and beverage sector of hospitality, there is a focus on offering diverse and inclusive menus that cater to a variety of dietary preferences and cultural tastes.

In summary, DEI has brought about positive changes in the hospitality industry by promoting inclusivity, equal opportunities, and cultural sensitivity. These efforts not only contribute to a more diverse and equitable workforce but also enhance the overall guest experience, making the hospitality sector more welcoming to people from all walks of life.

The culinary world is filled with exciting experiences, challenges, and opportunities for exploration. Whether it's a chef traveling to discover new ingredients, experimenting with innovative cooking techniques, or navigating the dynamic restaurant industry, there are many aspects to the adventure of being a chef. If any of our readers have a specific aspect of a chef's adventure in mind, or if there's a particular question you'd like HN to address related to any theme, feel free to provide details! Whether it's about culinary journeys, unique culinary creations, or the behind-the-scenes of a chef's life, HN is here to help with any information or storytelling you're interested in.

In future issues we will talk about what it is like to be a Chef, what’s it like behind the scenes

Anthony "Tony" V. Curto Kevin O'Neill & Richard Dolce, co-owners of The Northport Hotel, are honored to name the hotel's guest lounge after their long-time friend, Anthony "Tony" V. Curto. Tony is a highly experienced lawyer with a career spanning over 50 years. He has worked on a number of high-profile cases, including the creation of the Bernard M. Baruch Foundation. Tony is known for his exceptional intellect and passion for the law, which he brings to every task he undertakes. He has also worked with immensely talented clients, including inventive artists, throughout his career.

Tony is not only an exceptional lawyer but also a great friend to those he works with. His memoir, "A Mind of Their Own," reflects on his life working with talented clients and the extraordinary people he has worked with along the way.

The naming of the private lounge after him is a testament to his friendship and contributions to The Northport Hotel & the John W. Engeman Theater spanning over a decade. Our hotel offers a luxury experience for our guests, and the private lounge named after Tony is a part of this experience.

The Resource for Independent Specialty Coffee Businesses on the East Coast

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Island Harvest Food Bank is a leading hunger-relief organization with a mission to end hunger and reduce food waste on Long Island. We accomplish this through efficient food and product collection and distribution systems, enhanced hunger awareness and nutrition education programs, a Workforce Skills Development Institute, targeted services for specific populations, outreach activities and advocacy initiatives. Our work directly supports a wide network of community-based non-profit organizations, as well as individuals, veterans, families, and seniors directly who turn to us for support. Island Harvest is among the region’s foremost agencies in emergency response readiness for food, product, resource distribution and support, and is a member of Feeding America, the nation’s leading domestic hunger-relief organization. Island Harvest is proud to earn consistent four-star ratings by Charity Navigator, an indication of quality in the non-profit sector.

This is a pivotal time in Island Harvest Food Bank’s 30-year history as our programs, services and community partnerships are growing exponentially, particularly in the wake of the COVID-19 pandemic.

In March of 2021, we re-located our center of operations to Melville, New York, the culmination of five years of planning. Contributors to our kNOw Hunger Capital Campaign brought to life a 46,000 square foot facility, virtually doubling both our warehouse and office space, to serve as our flagship headquarters, warehouse and distribution center.

GO CRY IN THE WALK IN PODCAST

SEEN BY 1,000'S OF

CHEFS HOTEL MANAGERS FOODSERVICE DIRECTORS RESTAURANT OWNERS F&B DIRECTORS PURCHASING DIRECTORS

info@hospitalitynewsny.com hospitalitynewsny.com

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

Oil Tester

Page 51 I HOSPITALITY NEWS NEW YORK/TRI-STATE

COME VISIT KNOWBIE AT THE IRFS SHOW

HOTEL OCCUPANCY

OCCUPANCY RISES BUT DOES PROFITS FOLLOW?

To assess whether profits are following the rise in hotel occupancy, it's important to analyze financial statements, understand the cost structure, and consider the broader market conditions. Hotel management must implement effective revenue management strategies and ensure that increased occupancy translates into a healthy bottom line.

The rise in hotel occupancy doesn't necessarily guarantee that profits are following suit. Several factors can influence whether increased occupancy translates into higher profits for hotels. Here are some key considerations:

Profitability is not solely dependent on room bookings. Additional revenue streams, such as food and beverage, spa services, conferences, and events, contribute significantly to a hotel's overall profits. Hotels REVENUE FROM OTHER SOURCES

ROOM RATES

While high occupancy is positive, hotels need to balance it with appropriate room rates. If a hotel is offering discounted rates to fill rooms, it may impact profit margins. Strategic pricing strategies that consider demand, competition, and seasonality are crucial.

with diverse offerings may be better positioned to capitalize on increased occupancy.

COMPETITIVE LANDSCAPE

The competitiveness of the local hotel market plays a crucial role. If there's intense competition and hotels engage in price wars to attract guests, it can impact overall profitability.

OPERATING COSTS The overall profitability of a hotel is

influenced by operating costs. If operational expenses, such as staff salaries, utilities, and

maintenance, rise significantly with increased occupancy, it can affect profitability.

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UPCOMING INDUSTRY EVENTS

JAN 17

SHFM CHICAGO AFTER THE HOLIDAY PARTY

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APRIL 20

SHFM 2024 YOUNG PROFESSIONALS SUMMIT

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SHFM CRITICAL ISSUES DEUTSCHE BANK, COLUMBUS CIRCLE, NY

IR&FOODSERVICE SHOW & COFFEE FEST

JAVITS CENTER NEW YORK

MARCH 18-21 MAY 14-17 JULY

NRA RESTAURANT SHOW MCORMICK CONVENTION CENTER CHICAGO ACF NATIONAL CONVENTION PHOENIX CONVENTION CENTER, PHOENIX, AZ

A Latin-inspired collection of ingredients designed to encompass the flavors of Mexico, the Caribbean, and Central and South America AUTHENTIC LATIN FLAVORS

Our portfolio of Latin foods sourced for authentic taste and flavor. Contigo offers many diverse flavors that vary from Mexico and the caribbean to Central and Soutn America.

RENAISSANCE EVENT HALL

About Us Located just minutes from Manhattan, our Long Island City, Queens venue has established a stellar reputation in New York City for being the destination venue for sophisticated weddings and events of all kinds. Our 14,000 square foot catering venue features a full-service kitchen providing distinctive and delectable catering options for cocktail, buffet and plated dinners. Guests are greeted in the lobby bar, which has renaissance elegance punctuated by a baby grand piano. The room flows to a gracefully curved staircase. Marble steps descend to reveal the neoclassic decor of the main reception hall and 100-year-old reclaimed hardwood dance floor.

HIGHLIGHTS SEE THE SHOW

Stay Relevant Stay up-to-date in a swiftly evolving industry with all the benefits New England Restaurant & Bar Show provides. From education, technology and workforce development to culinary trends and more, we’ll help you sharpen your competitive edge.

SEE US AT THE RESTAURANT SHOW AT THE JAVITS CENTER

Murph was born a flavor lover. A spice connoisseur from an early age, Murph grew up entranced by the different effects that could be created by mixing and adding to regular foods.

One day, Murph was sipping on yet another bland, flavorless Bloody Mary by a forgettable brand when a eureka moment struck. He would use his knowledge of the flavor combinations to make the ultimate cocktail mix. He would create a beverage so delicious and memorable that people would be asking for it by name. He would put out a drink that would be flavorful enough to drink with or without vodka, a taste so unique that it was only right to have been created by a man as individual as himself. And he would call it… The Murph’s Famous Bloody Mary Mix. From a kitchen table in Long Island, to bars and supermarkets all over America, touted by Kathie Lee and Hoda on the Today show as one of the best Bloody Mary mixes they had ever tried, The Murph’s Famous is taking over. With a taste that is as large and full of life as its creator, The Murph’s Famous Bloody Mary mix will have you converted. One Sip, One Believer!

SUPPORTING • PROMOTING • EDUCATING

THE LATINO RESTAURANT ASSOCIATION

Supports and promotes restaurateurs, small businesses and the entire Latino restaurant community at a national level to ensure the equitable economic growth of the sector. LRA community members come together to network with industry pros, market their brand and learn new ways of making their business more efficient.

We are committed to going above and beyond for our members and community.

We strive to create a global “all - inclusive” Latino Restaurant platform for the world. VISION

MISSION

VALUES

The Latino Restaurant Association strives to be the number one source for all

We are dedicated to promoting, supporting and

serving our restaurant member community.

aspects of the Latino restaurant industry.

@latinorestaurantassociation | @latinorestaurantassociation |

Latino Restaurant Association Latino Restaurant Association

www.latinorestaurantassociation.org www.latinorestaurantassociation.org

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“A” Series Upright and “SS” Series Submersible Glass Washers ■ customer ctwonofidence in truly clean glassware is in the hospitality setting, Bar Maid also offers Commercial Glass Polishers to gently polish and dry wine glasses, champagne flutes and other glassware inside and out, simultaneously in seconds. Improve efficiency, safety, sanitation, and reduce costs with Bar Maid products for sparkling clean glassware. ■ ■ More than 60 years ago, Bar Maid Corporation launched the first 5-brush Electric Glass Washing Machine as the “World’s Most Efficient Glass Washer.” Easily removing tough lipstick and fruit pulp, Bar Maid Electric Glass Washers quickly became the professional bartender’s choice for durability, efficiency and size small enough to fit in almost any bar sink, and remain the #1 choice of bartenders today. But we didn’t stop there. Bar Maid offers a line of brushes to clean virtually any glassware sDiezetearngednsth, ape. Use with our concentrated, grease-cutting, clean-rinsing LoSUDS SANI-MAID Disinfectant, Sanitizer and Deodorant Tablets, and Sanitizer Test Strips for the ultimate in glassware sanitation and you have the Bar Maid Glass Washing System. With a love for spotless, brilliant glassware and recognizing how important

Heavy-duty stainless construction and bronze bearings deliver outstanding performance and reliability Saves money… Low purchase cost, low operating and no maintenance cost, less water and chemical usage More profit… Properly cleaned glassware results in better quality draught beer, often yielding many extra glasses per keg and thousands per year in profit A really clean glass makes cocktails and even soda taste fresher with more fizz, and wine lovers experience the true color, aroma and taste of fine wines

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■

Commercial Glass Polishers

■ Gently polish and dry damp glassware inside and out, simultaneously in seconds ■ Virtually eliminate glass breakage... reduce glassware costs and hand injuries & claims ■ More sanitary than hand polishing... lower potential for contamination ■ Washable polishing heads... replacement heads and champagne flute head available ■ 4 to 5 times faster than hand polishing... fast ROI SIGNIFICANTLY REDUCE GLASS POLISHING LABOR WITH THE GP-100

The GP-100 Glass Polisher is suited for high volume glassware polishing by hotels, event venues, restaurants, caterers and glassware rental companies. Polish up to 350 glasses per hour. Five polishing heads, lightweight with built-in handles for ease of portability. Specified by major restaurant chains and used by restaurants, hotels and casinos worldwide. POLISH ON DEMAND WITH THE GP-3 MINI With 3 polishing heads, the GP-3 Mini Glass Polisher has a significantly smaller footprint and lighter weight than the popular GP-100 model. Its space-saving design makes it the perfect size for use in hotel and restaurant bars, wine bars, wine tasting rooms or other “bar top” applications where space is a premium or portability a must. Polish up to 290 glasses per hour. Patent Pending.

Bar Maid Corporation • 2950 N.W. 22nd Terrace • Pompano Beach, FL 33069- 1045 Tel: (954) 960-1468 • Fax: (954) 960-1647 • www.bestinthebar.com

web site

Mother Nature has Created for your kitchen lower costs to operate your refrigeration equipment lowers temperatures and humidity ??? the freshest food quailtypossible and safest

For Walkin Coolers and freezers

RRRRDDDDDD Fresher Air... Fresher Food...

Fresher for Longer Longer

FOR MORE INFORMATION CALL OR E-MAIL DUSTIN PALAY dustin@ecoroq.com 917.608.7963 https://www.ecoroq.com

Page 70 I HOSPITALITY NEWS NEW YORK/TRI-STATE

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