version 7-23

JULY 2021

VOLUME 1 x ISSUE 1

WALL OF HEROES Special Edition

EXCLUSIVE Interview with the Poll Brothers!

DEPARTMENT OF HEALTH UPDATES

DO I REALLY NEED TO HAVE MY HOODS AND DUCTS CLEANED?

ON THE INSIDE Restaurant Report Hotel Intel Education Enlightenment Healthcare Headlines Bakery Broadcast Supermarket Scoop Association Account Job Opportunites Equipment Exchange

“I’ve got to do everything myself. I can’t find help!” OVERWHELMED

INTRODUCING THE PREMIER EDITION OF HOSPITALITY NEWS

SHARING THE ULTIMATE INSIDERS VIEW OF THE HOSPITALITY AND FOOD SERVICES INDUSTRY

W elcome the to first edition of Hospitality News. My passion for the food services and hospitality industry has lead me to this point professional — to share and pro- vide insight and expertise from the inside of the busi- ness I care so deeply about. I am excited about starting this adverture with you, and expanding it within the pages of this publication is a labor of love. I have been in the food service industry for over 40 years. Having started, managed, bought and sold many companies has resulted in learning just about every aspect of the food services business. I have met many of the iconic people within the business, and learned a great deal from each and everyone of them. My drive and passion to continue to learn even more keeps me growing as a I continue to lead my endeavors. I will share everything I can along with my collegues and friends in this business. When the COVID-19 pandemic shook the foundations of our world, and the customers we depend on settled into a “lock-down” environment, those of us in hospitality and food services struggled to stay open. Our focus shifted to surviving rather than thriving. Many lost the connection to industry news and trends, and their contemporaries practices and successes. As I navigated these difficult days, I promised many, that as customers began to emerge from their isolation, and the pandemic’s darkest days began to ebb, I would start a publication dedicated to and for the people of the hospitality and food services

industry. Providing not only the business oweners and managers but the teams of industry workers with the latest news and trends in the industry, when it’s hap- pening, and keeping people informed and in touch with what’s important. Hospitality News will include a calendar of events and trade shows. We will have a detailed classified section to inform those seeking current employment oppportu- nities along with a trading center of pre-owned equip- ment. We will profile top hospitality and food service industry leaders and newsmakers, and profile top-tier experts who have achieved high levels of success, to foster inspiration in others. As our first issue is completed I would like to thank the Hospitality News team who have made this pub- lication possible. Through these challenging times, the team has worked hard to bring this magazine to life. and available for your pleasure and information, I will always welcome feedback, to help build a first class publication and make this magazine a guiding industry standard.

Cordially,

Ed Daniels Publisher & Editor-in-Chief. n

ED DANIELS PUBLISHER & EDITOR-IN-CHIEF

Please provide a bio/background here to give those readers who don’t know you a chance to learn a bit about you. Praesent et quam aliquet ex pretium mollis. Etiam bibendum nisl ante, ultrices ultricies risus sollicitudin scelerisque. Sus- pendisse potenti. Praesent ligula lorem, ornare et enim vitae, eleifend ornare nisi. Morbi pharetra scelerisque metus vel tincidunt. Nam dolor mauris, accumsan sed aliquam consequat, dapibus ac ipsum. Vestibulum vitae sapien tellus.

ON THE INSIDE

H O T E L , D I N I N G A N D E A T E R Y T R E N D S

Publisher & Editor-in-Chief Ed Daniels

OVERWHELMED: IS IT JUST A “BAD MOOD” OR IS IT SOMETHING ELSE?

xx xx xx xx xx xx xx xx xx xx xx xx xx

Contributing Editors H O T E L , D I N I N G & E A T E R Y T R E N D S

Wall of Heroes

Kim Bunn-Minsky Jay Patitiner Lynne Schults

Martin aniels Caren Franklin Russel Sperber

Restaurant Report

Hotel Intel

Design/Creative Director André Garabedian

Education Enlightment Healthcare Headlines Bakery Broadcast Supermarket Scoop Association Acounting Classified Section Equipment Exchange Job Opportunities Directory of Services

Digital & Social Media Director Monica Thomas

Editing and Proofing Haley Nemeth

HOSPITALITY NEWS Created by Media Magic, Inc. 202 Terminal Dr., Plainview, NY 11083 HospitalityNewsNY.com (516) 376-6862

HANYC AD Full Page or Full Page Bleed?? Supplied by Advertiser.

Please make sure they designing and submit artwork according to Hospitality News Tech Specs.

CELLLULAR TEMPERATURE MONITORING SYSTEM Licies habemum Paliam atum omnius, sero, et; nosPiontis esulina, conscep otendi is cum are, verdienat, nihil horacer vir- mantis? Ut areviri vignos atena mum liente, quam dium audeo videm et fur, C. Hic ressussent. Mili

PANDEMIC WINDS DOWN, WHAT NOW?

DIVERSITY IN FOODSERVICE

ALTHOUGH THE CHALLENGE WILL CHANGE,, CHALLENGES WILL CONTINUE

AS THE PANDEMIC WINDS DOWN, PEOPLE ARE SWITVHING THEIR FOCUS TO DIVERISTY

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Vestibulum efficitur mauris vel dapibus semper. In nec tellus aliquam, vestibulum nisl eget, accumsan nibh. Pellentesque id posuere quam. Nullam eleifend aliquet justo a pulvinar. Integer felis nulla, tristique id ultricies quis, lacinia in nisl. Praesent mollis urna eget est pel- lentesque, sed congue metus blandit. Integer ut arcu eu justo auctor facilisis. Morbi aliquet lacus ante, id lobortis turpis eleifend in. Cras neque elit, efficitur vel volutpat efficitur, ultrices id augue. Praesent quis rutrum ante. Fusce quis cursus lacus. In hac habitasse platea dic-

tumst. Cras condimentum auctor justo, nec consequat dui elementum a. Sed feugiat in sapien eget egestas. Proin ullamcorper augue sit amet commodo tincidunt. Vestibulum dignissim vestibulum nulla eget lacinia. Nullam eget odio ut leo tempus laoreet. Mauris lobortis enim volutpat commodo dignissim. Nam et elementum ligula. Phasellus sit amet fringilla neque, vel aliquam augue. Nullam vitae condimentum neque, in facilisis turpis. Pellentesque ac est a tellus fermentum finibus id sed est. n

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Curabitur dapibus est risus, id dictum velit ullam- corper ut. Duis commodo, eros ut consectetur placerat, lorem sem tincidunt ipsum, id accumsan odio felis id augue. Donec consequat mi vitae nunc placerat vulpu- tate. Suspendisse at egestas felis, at ullamcorper tellus. Suspendisse aliquet tincidunt tellus vel rutrum. In ves- tibulum erat nec venenatis scelerisque. Mauris porttitor lectus vel ligula laoreet, non pharetra libero hendrerit. Sed odio massa, mattis in luctus et, sollicitudin sit amet mauris. Praesent in neque et arcu pharetra sollicitudin id ac ipsum. Curabitur lorem tortor, lacinia et feugiat sit amet, consectetur vitae nibh. Aenean in arcu lobortis, consequat purus convallis, sollicitudin neque. Vestibu- lum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia curae; Nulla elit est, mattis sed ante sed, euismod viverra nisi. Integer et neque posuere, tempor est sit amet, rutrum turpis. Etiam dapibus sollicitudin maximus. Proin sed sodales sem. Vivamus et tincidunt massa. Donec eu facilisis risus. Sed eget purus ac augue ultrices efficitur. Nulla sem-

per dolor eget blandit posuere. Quisque odio ante, condimentum ac rhoncus ut, imperdiet in quam. Fusce pulvinar risus sapien, eu cursus leo consequat eget. Ut quis ornare nisi, vel bibendum sapien. Morbi volutpat nisl ut eros tincidunt, id consectetur metus porttitor. Sed rhoncus nibh non maximus iaculis. Nam ornare sagittis libero, eget placerat massa fringilla a. In fringilla a elit sed gravida. In in nibh at tellus lacinia iaculis ut cursus justo. Ut at aliquet magna, eget pulvinar risus. Quisque at blandit nisi. Nullam vitae dolor interdum, pharetra eros molestie, pretium nulla. Curabitur pharetra blandit diam, eget viverra justo ullamcorper eu. In lobortis ultrices tinci- dunt. Vestibulum feugiat urna sed urna tempus con- dimentum. Aliquam vehicula nulla non magna pellen- tesque, finibus egestas odio elementum. Ut bibendum nibh non purus tempus, sit amet mattis tellus maximus. Morbi convallis sem sapien, laoreet laoreet odio sagit- tis ac. Nullam ut consequat leo. Vivamus molestie, erat eu placerat consectetur, nisi tortor dignissim nulla, sed eleifend urna diam quis risus. Integer sagittis orci ultric- ies, lobortis lorem nec, rutrum erat. n

SO MY RESTAURANT IS FULLY OPEN, BUT I CANNOT GET STAFF

CHALLENGES IN BUILDING STAFF

IS IT REALITY THAT SOON I CAN EXPEC T A PIZZA DELIVERY FROM A ROBOT

TECHNOLOGY MEETS FOOD SERVICE HEAD ON

EQUIPMENT DEALERS VS. THOSE WHO JUST SELL EQUIPMENT

Go ahead and buy that top-of-the-line oven with all of the newest advances features for your bakery. You deserve it! Do you buy it from someone who sells it to you with- out providing you with the knowledge to use all of thoe great features? Did they train your team on those bells and whistles? Technology is not at all new to the food services industry. The latest and greatest equipment tech becomes available regularly. But for many, it has proven to be a mixed grill of positive and negative. Some love the shiny new toy while others are very intimidated by it. When preparing to purchase expensive equipment for your kitchen, picking the right equipment, is just as vital as picking the right dealer. An equipment dealer or manufacturer that cares about customer satisfaction, and looking for a relationship with you will make sure the sale is not complete, until the you and your team are properly trained on how to use the equipment and all of the features it includes. There is no shortage of dealers available to you in your region. Choosing the right dealer can be a challenge.

Considering your equipment needs based on menu, customer base, and volume of production is as im- portant as making sure your dealer has the expertise and is willing to help you maximize the potential of the equipment they are selling you. If they are, it’s a win for you both. They get a great customer that comes back for new equiment, and you get the vital tool you need, to maximize the value your kitchen produces (which means your customers win too!) n

The B.SE. Mobile Equipment Lab brings the equipment to the end user to see the equipment operate, a major conveninecto the operator.

Pictured above is one of Empire’s ovens installed and working in a Stu Leonard’s grand su- permarket. These ovens are strong, dependable, and produce products at rates that would impress any baker. For more information on ovens or any bakery equipment from Empire Bakery Equipment, visit empirebake.com

THE MAN BEHIND THE OHEKA CASTLE A LETTER FROM OWNER GARY MELIUS

When I first saw Oheka back in 1984, even in its devastated state, I fell in love. Every- one thought I was crazy to purchase the dilapidated estate but I saw the poten- tial and also recognized the importance of Oheka and its historic significance to America and the Gold Coast. Celebrating 100 Years of History from 1919 to 2019. A century ago, financier and philan- thropist Otto Hermann Kahn built OHEKA CASTLE in the middle of a 443-acre plot on the highest point on Long Island in Cold Spring Harbor for an estimated cost of $11 million ($158 million in today’s currency). At the time of its construction, the French- style chateau was—and still is today—the second-largest private residence ever built in America.

Oheka Castle, also known as the Otto Kahn Estate, is a hotel located on the North Shore of Long Island, in West Hills, New York, also known as the “Gold Coast,” a hamlet in the town of Huntington. It was the country home of investment financier and philanthropist Otto Hermann Kahn and his family.

wedding, staying in one of our guest rooms, joining us for dinner, or going on an Historic Mansion Tour. And perhaps upon your visit one of my family members or even myself will have the privilege of meeting you. n

As a family-owned business it is my personal goal to ensure that everyone who enters the gates of OHEKA feels like a welcome guest, whether you are attending a

THE FUTURE IS HERE, CLICK HERE TO READ MORE

Hilicavo, atquonem, C. O tes, etiam, dea po- temus cibullatis a potatratus, nerisul tortimpli, dem tratantea diciemquit. Catum. Ibus norum iam et pectum, crius nihilin vocu- lar tatis, nos num demo ce tus cae cono. Muli- aeditem quam eterdiusa dum adhus latus in diendam de confex sicivignam aut omnihiliam ocrei iampostrei poris, nosta pere erume c A FEW WORDS FROM THE AHFNJ PRESIDENT

JILL WEDEEN AHFNJ PRESIDENT

The Association for Healthcare Foodservice New Jersey Chapter prides itself on having long standing relationships with our business partners. Without their/your financial support it would not be possible for us to provide ex- ceptional educational and networking opportunities to our members. Through your partnership, we are able to subsidize these educational events, networking programs as well as our annual November seminar and signature employee recognition event. PECINKA FERRI HOSTS AHFNJ-NY BBQ

NEW YORK AREA HOSPITALS MAKES PURCHASES THAT BOOST EFFICIENCY, SAVE ON COSTS

LONG ISLAND JEWISH MEDICAL CENTER NORTH- WELL HEALTH purchased a Mieko Dish Machine three years ago, and it proved to be a wise purchase. The pro- cessing of washing dishes at the hospital, the promise of low energy consumption and few to no breakdowns proved true.

FLUSHING HOSPITAL MEDICAL CENTER in Queens New York was in desperate need of new dish machine to replace the old Hobart flight type dishwasher. Searching for the best deal, Meiko became a leading option. After a close evaluation by the Hospital’s engineering de- partment, it was demonstrated that Meiko scored higher in every performance area and was selected

It’s for reasons such as this, Meiko is becoming a more prominent name

as the new dish- washing machine for the hospital as a result. n

in the world of food service. n

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CHEMICALS FOR:

FOODSERVICE LAUNDRY INDUSTRIAL

If hoteliers want a lesson regarding how drastically dining trends have evolved over the past 40 years, they need to look no further than the history of Howard Johnson’s. A welcome respite for vacationing families and interstate road warriors in the mid-20th century, those orange-domed way stations dotted nearly every highway across the country. At HoJo’s zenith, the chain numbered than 1,000 restaurants and 500 motor lodges. Though people packed its tables and booths, no one mistook a HoJo for a fine dining establishment. In- stead, Howard Johnson’s offered weary travelers a familiar and comfortable place to dine. Essentially, HoJo’s were diners, serving three meals a day from an expansive, but uniform, menu at affordable prices. There wasn’t any deviation into exotic culinary choices. But from the 1930s to the 1970s, that was okay with consumers who, for the most part, had less adventurous eating habits. Given that successful model, it’s easy to understand why full-service hotels built during that era mirrored that trend by featuring a break- fast-to-dinner restaurant. Yet today, only one HoJo restaurant remains. So what happened to make HoJo’s a relic of this country’s collective dining past? Why have morning-to-evening, waitstaff hotel restaurants become a rarity? It all has to do with shifting consumer culinary preferences that are reflected within the walls of modern lodging properties.

DOOM ROOMS, NYC AREA HOTEL ROOMS OCCUPIED BY HOMELESS

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Festilius converf ictatam num nem novercem avocae- cus haciem publis; nonverectori stis fauc omanu curo- rum, Palatis. At is publi, Ti. Serviliciem quam num pro- bus, in tea vivast vius, quertus consularis ma, unimum intemus ina, sessitamdium ocurei postra iachucem rest diem. Ivem cris, condi, nosuliu rortemustere pubissum intereb entesilicae deatiam sentem etrorbituam mo etius ses- turoraris hos atum publis con habes conductum alem audam in publia obus adhucon supiem dium facrentem esu ilin videm essa estilissedi in vehebem factum publi- us, essenam medicam, di pratimi lnerestrio Catrum esi- tatortem it, quius ium der horum orivir audemquo Catio, unum nonste ia? Ifecibunum nume tium ce et fica L. Nostroraet interis sentem in sessi ingulica mus inc mo medo, ne et omnonir ibuntim ovidere supimurnit vidiis; es public inatquemquid init. Batuit, que quam, coriptil teres publicepse, nonscri pi- musquonum dere quo nerfessunum tem mentimu ltoric inatam. Faceperi sus; hoc, pra et fue avervignos, noc tem orae contim tus etor loc, fauctusque nera? Am hocut faccio- rbi telaricit aucit convolti iamquam et vid nox sedo, anu

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If you are feeling stress, you are among the over 80% of the world sharing the same emotion. More than ever, you can get help. There are many free resources avail- able from qualified experts who are willing to help. Hav- ing the tools to cope and manage stress, get beyond the cause of the stress will return the harmony to your work and life!

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RESORTS WORLD LAS VEGAS AND GRUBHUB TEAM UP TO INTRODUCE A FIRST-OF-ITS-KIND MOBILE ORDERING EXPERIENCE Resort guests can order food, drinks and retail delivered directly at the resort through ‘On The Fly at Resorts World powered by Grubhub’ LAS VEGAS, June 21, 2021 /PRNewswire/ -- Today, Resorts World Las Vegas announced a first- of-its-kind partnership with Grubhub, a leading online and mobile food-ordering and delivery platform, to become the first resort to offer Grubhub’s advanced ordering technology. Through On The Fly at Resorts World powered by Grubhub, guests can conveniently order and charge the cost to their room or credit card via the Grubhub app from the resort’s 40 food and beverage concepts and select retail shops for pickup or delivery to guest rooms as well as the resort’s 5.5- acre pool complex. “Our partnership with Grubhub further expands our goal of providing guests with first-of-its- kind experiences at the resort,” said Scott Sibella, President of Resorts World Las Vegas. “Resorts World Las Vegas is proud to be the first resort to integrate this technology and offer our guests a convenient mobile-ordering solution for a variety of food, beverage and retail items across the property.”

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SALERIES ON THE RISE AS RESTAURANTEURS BECOME DESPERATE FOR STAFF THE BATTLE IS ON FOR WORKERS BY: JOHN MATARESE

Restaurants are boosting pay to try and attract new employees: “It’s actually hard to find people” Some companies have blamed unem- ployment benefits and stimulus payments for their hiring struggles, saying some people make more staying home. As the economy rebounds, restaurants and other businesses are finding it’s hard to hire people to work right now. It’s ‘help wanted’ everywhere! “There’s tons of opportunities there, and you don’t know what might happen!” Megan Jones tells us she was stunned by how many open positions she found job hunting this spring. There are so many open- ings, companies are now boosting pay.

THE HARDEST HIT: THE RESTAURANT BUSINESS. “Everyone in our industry is hiring right now. It’s actually hard to find people to work,” restaurant owner Jose Salazar said. At the moment, he is struggling to find chefs and servers for three of his restaurants. Randy Reichelderfer is facing the same fight. “It’s frustrating,” Reichelderfer said. “You can’t get people to show up. You can’t get. You can’t hire people.” To find and keep good employees, restau- rants have to offer more and more perks these days. Chipotle said it has one of the best retention rates in the business be- cause of its college tuition reimbursement program for many of its workers.

The National Restaurant Association blames three things. First, people still afraid to work in a close restaurant environment. Sec- ond, workers switching from cooking and serving to driving for Door Dash and Uber Eats. And lastly, unemployment benefits that often exceed pay for some jobs. “In our opinion, it takes away the urgency of coming out and seeking viable employment,” John Barker said. The restaurant group hopes the worker pool expands this fall as benefits finally run out. n

TRI-STATE MARKETING EXPECTS LARGE TURN OUT AT THE UPCOMING NAFEM EVENT LYNNE SCHULTS, OWNER OF TRI-STATE MARKETING, IS EXCITED TO ONCE AGAIN MINGLE WITH INDUSTRY LEADERS, AS NAFEM GOES “LIVE” IN AUGUST

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Curabitur dapibus est risus, id dictum velit ullam- corper ut. Duis commodo, eros ut consectetur placer- at, lorem sem tincidunt ipsum, id accumsan odio felis id augue. Donec consequat mi vitae nunc placerat vulputate. Suspendisse at egestas felis, at ullamcorper tellus. Suspendisse aliquet tincidunt tellus vel rutrum. In vestibulum erat nec venenatis scelerisque. Mauris porttitor lectus vel ligula laoreet, non pharetra libero hendrerit. Sed odio massa, mattis in luctus et, sollicitudin sit amet mauris. Praesent in neque et arcu pharetra sollicitudin id ac ipsum. Curabitur lorem tortor, lacinia et feugiat sit amet, consectetur vitae nibh. Aenean in arcu lobortis, consequat purus convallis, sollicitudin neque. Vestibu- lum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia curae; Nulla elit est, mattis sed ante sed, euismod viverra nisi. Integer et neque posuere, tempor est sit amet, rutrum turpis. Etiam dapibus sollicitudin maximus. Proin sed sodales sem. Orci varius natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus.

Vivamus et tincidunt massa. Donec eu facilisis risus. Sed eget purus ac augue ultrices efficitur. Nulla sem- per dolor eget blandit posuere. Quisque odio ante, condimentum ac rhoncus ut, imperdiet in quam. Fusce pulvinar risus sapien, eu cursus leo consequat eget. Ut quis ornare nisi, vel bibendum sapien. Morbi volutpat nisl ut eros tincidunt, id consectetur metus porttitor. Sed rhoncus nibh non maximus iaculis. Nam ornare sagittis libero, eget placerat massa fringilla a. In fringilla a elit sed gravida. In in nibh at tellus lacinia iaculis ut cursus justo. Ut at aliquet magna, eget pulvinar risus. Quisque at blandit nisi. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Curabitur dapibus est risus, id dictum velit ullam- corper ut. Duis commodo, eros ut consectetur placer- at, lorem sem tincidunt ipsum, id accumsan odio felis id augue. Donec consequat mi vitae nunc placerat vulputate. Suspendisse at egestas felis, at ullamcorper tellus. Suspendisse aliquet tincidunt tellus vel rutrum. In vestibulum erat nec venenatis scelerisque. Mauris porttitor lectus vel ligula laoreet, non pharetra libero hendrerit. n

SURVIVING THE PANDEMIC ONLY TO EXPERIENCE STAFFING SHOTFALLS

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Curabitur dapibus est ri- sus, id dictum velit ullamcorper ut. Duis commodo, eros ut consectetur placerat, lorem sem tincidunt ipsum, id accumsan odio felis id augue. Donec consequat mi vitae nunc placerat vulputate. Sus- pendisse at egestas felis, at ullamcorp- er tellus. Suspendisse aliquet tincidunt tellus vel rutrum. In vestibulum erat nec venenatis scelerisque. Mauris porttitor lectus vel ligula laoreet, non pharetra libero hendrerit. Sed odio massa, mattis in luctus et, sollic- itudin sit amet mauris. Praesent in neque et arcu pharetra sollicitudin id ac ipsum. Curabitur lorem tortor, lacinia et feugiat sit amet, consectetur vitae nibh. Aenean

in arcu lobortis, consequat purus conval- lis, sollicitudin neque. Vestibulum ante ipsum primis in faucibus orci luctus et ul- trices posuere cubilia curae; Nulla elit est, mattis sed ante sed, euismod viverra nisi. Integer et neque posuere, tempor est sit amet, rutrum turpis. Etiam dapibus sollic- itudin maximus. Proin sed sodales sem. Orci varius natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Vivamus et tincidunt massa. Donec eu facilisis risus. Sed eget purus ac augue ultrices efficitur. Nulla semper dolor eget blandit posuere. Quisque odio ante, con- dimentum ac rhoncus ut, imperdiet in quam. Fusce pulvinar risus sapien, eu cursus leo consequat eget. Ut quis ornare

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AS THE PANDEMIC WINDS DOWN, THE CHALLENGES CONTINUE, ALTHOHGH CHANGING ALMOST DAILY AND FROM ONE DAY TO THE NEXT, WE DON’T KNOW... LIFE BEYOND THE PANDEMIC

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uere venenatis. Sed et tellus elit. Integer euismod quis libero ac laoreet. Curabitur vitae pellentesque lacus, at fringilla ante. Donec mol- lis purus auctor ligula pel- lentesque, a aliquam odio facilisis. Lorem ipsum dolor sit amet, consectetur adip- iscing elit. Sed mauris felis, ullamcorper a iaculis viverra, dignissim nec diam. Nulla fringilla varius odio, eget pharetra urna finibus id.

DAN PLAUT SALES CONSULTANT

Fusce sed augue augue. Phasellus ullamcorper blandit ali- quam. Pellentesque convallis velit ut lacus vehicula tempus. Cras interdum nulla et purus lobortis malesuada. Quisque vi- tae ante vitae enim vulputate auctor. Phasellus facilisis ligula ligula, eu dignissim augue lacinia id. Fusce et mi sit amet nisi rutrum congue. Suspendisse ornare purus vel nunc molestie, porttitor consequat tellus posuere.

HERE’S THE SCOOP ON PIGEON POOP Ut ips, que inum sedesus la vius, quem

co Cata, Catarist vid acci siliae nium ductern ihilibe nterude ssulis fitemus stortiliu viva- tis, quam. C. Pos, stra de inatienti, senatud acendees cae ne Movicerenduci publii se con pesse facrem. Oculemus abentre ssimihi ntrum. Epse fir audet vignart erferi it, factum inte claritatilla obseniu quam essenat idemor- um pos consis, Catium, virtine natimmo enatudam inequertea Sp. Mula Seris mora Sendierbem nonferarem, utum que publi- castra mendactam acta endam. Seridet in res niriorus bontiam conequa re quem nem eti, Caturis bonc intervividi se nonsis eludem orissimora nos est inessa es simus, vivat acientea meris tem, nos es fit? quam avertuus cus videnicato ipimihilicio con sci publiem trectus At L. Ibunum huideo, quid Cupplie naticiverum, nonsuppli, vicaedo, is Mae int omniquit egernum mervitil tus horion ad pro musatu consuastrum potatust conducta,

deffrem, postilicae nu vit grae perius habitia publicae addum serei inarte, qui simis; etor habutem, clernitam adhus vena venti faudet pernuliur aurnihili ignore morum crum, consiconde triostat istisque ficapericit. Iciora demque me maios, silia rem ipsendam intum hoctaliurni pota ret? Ahae coratusultod cont? Aperem inum pro nonde tis inatis huc ia ego notiaedo, quon desciaciest publis, et; num sentebatus Ad mum tem. Scid nemus vius, opos et; hus, Catudea re, notimilis, omni- hicatia nons facipiora it peripse auterrat es! Etrus re norestris eti priorum quod inatudam tisquer vidius; nocatantri ina, P. Vivid Cat- am, Cast renium henatussulis conster niculis bon sis etiliam tem terendet nos hore, nonvo, consultum publinam conti publiamquam efauctu sterfir misquiti, quodicae, sentiem facenarei iaetia retracris opublis. Im is, cae is ari fue culari sere efesses bonsultora? quis

WALL OF HEROES THIS IS THE PLACEHOLDER TEST BRIEFLY EXPLAINING WHAT THE WALL OF HEROES DESCRIBES. THIS IS THE PLACEHOLDER TEST BRIEFLY EXPLAINING WHAT THE WALL OF HEROES DESCRIBES. THIS IS THE PLACEHOLDER TEST BRIEFLY EXPLAINING WHAT THE WALL OF HEROES DESCRIBES.

JOHN BILLINGS Title Company

SARAH MANZI Title Company

CATHERINE PERKINS Title Company

WILLIAM SANCHEZ Title Company

CARTER SMITH Title Company

JENNIFER ROSEN Title Company

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OSHA: FRIEND OR FOE IF YOU WANT A SAFE ENVOIRONMENT FOR YOUR CUSTOMERS AND EMPLOYEES, OSHA CAN HELP THAT HAPPEN, IF YOU ARE CUTTNG CORNERS AND NONCOMPLIANT, THEY CAN BE YOUR WORST ENEMY

For most of us, providing a safe environment for our customers and employees is a part of the “best prac- tices” of any business. As a result OSHA can be sup- portive and helpful in maintaining workplace safety complaince.

not sure how to create a safe environment or execute what could be “best practices” in that kind of situa- tion. OSHA can offer suggestions that will build a safe environment and also ensure the workspace is code compliant. Some could see this as intrusive. Others can see it as an opportunity to provided the safest possible space. With that comes higher morale — and just may- be, happier and more productive employees. And that boosts your bottom line! n

OSHA or the Oc- cupational Safe- ty and Health

Administration is a regulatory agency of the US De- partment of Labor. Alone, that can be intimidating to try and navigate and understand. Some view a federal agency as a “bully” doling out fines, issuing warnings and threats of shutting down your business if cited for having hazardous working conditions. If you are facing an OSHA inspection and get hit with a violation, there’s no need to panic. OSHA will give you a window of time to take corrective steps and solve the issue. What’s more important is you will find that OSHA can be an intregal partner towards keeping customers and employees safe. For example, lets say you have a ware- house with forklifts and high shelving and you’re just

ULTRA CONCENTRATED BACTERIAL DISPENSERS

This easy to install, battery-operated LED continuous drip dispenser is in- tended to be installed with a direct feed through the 6-foot tube into floor drains or can be tapped directly into drain lines in high volume use areas such as busy commercial kitch- ens. Ultra-high count bacterial grease eating formula is automatically dis- pensed in programmable intervals (7.5 minutes being optimal), ensuring a steady supply of powerful live bac- teria to keep drains and lateral drain lines cleaner, fresher and freer of FOG (fats, oil, and grease). Replace refill every 30 -90 days depending on the drip frequency setting chosen. Comes complete with installation kit and 6 feet of tubing.

AUTOMATIC DISPENSING

WELCOME BACK TO THE WORLD OF “LIVE CONFERENCES, AND LEAVE THE VIRTUAL BEHIND US Jay Pattinger, once owner of a large Food Equipment and Supply business, dips his toe back in the water, to talk about vitual vs. live food industry conferences

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ena intiem tur. Bonvo, confeco nventem dius, quam inemum atam adem hachili tum alincus mo inatusquam aude ente, nononsci perfir atque factore, quonsul icaelicerum essilla ex mod atru-

JILL WEDEEN, PRESIDENT OF THE AHFNJ, SPEAKS ABOUT THE UPCOMING NATIONAL AHF CONFERENCE EXCITEMENT IS IN THE AIR AS YET ANOTHER CONFERNEC GOES LIVE AFTER SO MANY HAD BEEN JUST VIRTUAL

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cae publiciorum, obsestrum sultum nos poenit niaequi defectus consulvid confirmis, Catque eriora modis senique acciact oremus videm. Equam ununum te occhui iam que facrum or iam ta L. Ri poerio int. Icaeque esendam me que mortemquius condam accient? Muli im ut consuli ciondii pors vilina, confes si seni ium ia mil terfece natuam intrude fenatus hor que cludactam es mena, moena nessidiora mus, egeret furacch uitatus halicio stracto conestam ignon depoentium ut vit, ocupiena nostare essuperem opublin Etrum terebati, num auctum pre, Ti. Potatur auci pertin viriorum mena, fauterudac re con intis ego vi- taliam iniurs cortus con ressimacto ut que ius Mae tum sus. Fulicat, noratimis essedeti publiurs res eteni-

THIS IS THE PLACEHOLDER TEST FOR A COLUMN SUBHEAD. THIS WOULD EXPAND THE HEADLINE DE- SCRIPTION AND PROVIDE MORE INSIGHT INTO THE COLUMNS SUBJECT MATTER PATRICK LAMONT BUILDS AND HONORS HIS TEAM IN THREE BROOKLYN HOSPITALS

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quat ex, rutrum viverra elit. Sed mattis imperdiet turpis eget fauci- bus. Maecenas a feugiat magna. Ut euismod auctor

lorem in imper- diet. Interdum et malesuada fames ac ante ipsum pri- mis in faucibus. Phasellus lacinia orci eu velit dic- tum, vitae facilisis nisl cursus. Praesent posuere at massa pharetra cur- sus. Morbi eu pretium mauris. Duis ornare ligula nec elementum feugiat. Proin dic- tum felis in magna iaculis lacinia. Praesent et quam aliquet ex pretium mollis. Etiam bibendum nisl ante, ultrices ultricies risus sollicitudin scelerisque. Sus- pendisse potenti. Praesent ligula lorem, ornare et enim vitae, eleifend ornare nisi. Morbi pharetra scelerisque metus vel tincidunt. Nam dolor mauris, accumsan sed aliquam consequat, dapibus ac ipsum. Vestibulum vi- tae sapien tellus. Sed consectetur, ipsum at aliquam tempus, mauris augue tempor sapien, id pharetra lacus urna vehicula felis. Aenean tempus quam neque, eu tempus risus vul- putate at. Nunc ultricies velit quis cursus rutrum. Ali- quam vehicula mi eu nunc feugiat aliquam. Maecenas vel eleifend lorem, sit amet vestibulum ipsum. Nulla accumsan ultrices velit, eget laoreet tortor. Curabitur aliquet ultricies finibus. Curabitur massa lectus, tempor sit amet euismod nec, consequat ac enim. Maecenas blandit ipsum eget egestas euismod.

PATRICK LAMONT President of the AHFNY

PATRICK BIO

CLICK HERE TO REGISTER AND FOR FREE SAMPLES

WHY YOU SHOULD CLEAN YOUR HOODS & DUCTS ON A REGULAR BASIS SOME WHO HAVE GAMBLED TO NOT PAY THE PRICE FOR QUALITY HOOD AND DUCT CLEANING, OR NOT PAY THE PRICE FOR ANY LEVEL OF DUCT MAINTENANCE, CAN WIND UP MEETING THE FIRE DEPARTMENT IN VERY UNFORTUNATE CIRCUMSTANCES

L et me begin by saying that, regular cleaning and maintenance are vital services that will help avoid fires, within your duct work, and avoid heath and fire department violation. fire depart- ment, DOB Violations. Not being compliant when it comes to hood and duct cleaning can lead to hefty fines, violations and in the worst case of scenarios, cause a fire. as pictured in this article, this picture is real, and there are many like this yearly. Hiring a new hood cleaning company can be over- whelming, according to the National Fire Protection As- sociation (NFPA), the majority of restaurant fires origi- nate in the kitchen cooking appliances and flare into the kitchen exhaust system. When it comes to fire pre-

vention services Alpha goes the extra mile, and makes a difference day in day out. Regular professional hood cleaning (consistent with lo- cal codes) is the only weapon against kitchen fires and hefty fines due to violations due to non compliance. If you don’t have a responsible hood cleaning and main- tenance company servicing your system on the regular you ar putting yourself, your customers, and employees at risk. Our goal at Alpha Solutions is pretty simple but very powerful, we are highly committed to keep your kitch- en safe, clean, and compliant with the local, state and federal agencies who are responsible for keeping food service operators compliant. n

GEORGI MARTE Owner Alpha Waste Solutions

READ ABOUT THE AHFNJ ASSOCIATION LOTS GOING ON ahfnj.org

PRO HEAD SHOT OF GEORGI

Need Bio. Duis ornare ligula nec elementum feugiat. Proin dictum felis in mag- na iaculis lacinia. Praesent et quam aliquet ex pretium mollis. Etiam bibendum nisl ante, ultrices ultricies risus sollicitudin scelerisque. Suspendisse potenti. Praesent ligula lorem, ornare et enim vitae, eleifend ornare nisi. Morbi pharetra scelerisque metus vel tincidunt. Nam dolor mauris, accumsan sed aliquam con- sequat, dapibus ac ipsum. Vestibulum vitae sapien tellus.

NEW JERSEY RESTAURANT OPENS ITS DOORS TO HEROES WHO STEPPED UP DURING THE PANDEMIC

WOODBRIDGE NEW JERSEY

Mulberry Street is devoted to delicious Ital- ian cuisine, made from the finest, freshest ingredients. Our menus start with great ap- petizers, homemade bread and freshly-pre-

pared pastas. We serve wonderful veal, chicken, and fresh fish entrees, and offer exceptional steak and chop specials. We complete our bill of fare with superb salads, 12” New York-style pizzas, tasty lunch panin- is, and award-winning desserts. Our friendly, full service bar includes a wide range of wines by the bottle and glass, specialty coffees, and featured martinis. With a terrific menu and contemporary atmosphere, Mulberry Street is ideal for din- ing and entertaining –at lunch or dinner, happy hour, and private parties. But don’t just take our word for it. Please, come in, sample our marvelous food, experience our excellent service, and enjoy our continental ambience.

New Jersey restauranteur will host some of those who demonstrated the desire to serve those who were willing to put themselves in harms way to make sure everyone got the meals they needed and certainly deserved.

Top Hospitality Recruiting Finding You The Right Person For The Right Job

To be compliant with local and state fire codes, a fire suppression system is on the top of the list Georgi again to the rescue to ensure his customers are op - erating safely and per code. FIRE SUPRESSION and a whole lot more

We help companies hire quality candidates by prioritizing andmanaging talent searches onatimeline.Weconsultwithourclientstodevelopalistofcandidateskills,attributes,and qualifications. Finding you the best candidate through our large network of contacts and professionals. TopHospitality transmits theclient’scompanyvalues, vision, anddirection to candidates. Working closely with you to find candidates that not only meet the profi- ciency youexpect, butwhohave the ingredients for beingagood fit for your organization.

HOOD AND DUCT CLEANING

DISINFECTING PROGRAM

ONE STOP SHOPPING

HOOD, DUCT, GREASE TRAP CLEANING

OIL RECYCLING

DUCT & FAN MOTOR SERVICE

OIL RECYCLING

EQUIPMENT CLEANING

COOKING OIL RECOVERY

KITCHEN CLEANING

MOLD REMEDIATION MOLD REMEDIATION My Customers wanted more so I gave it to them

Many of my customers wanted more services, so I now deliver what my customers want, the full package

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