June National

JUNE 2024 VOLUME 4 ISSUE 4

Bloody Marys

Kareen “Chef Coco” Linton

Doherty John On Gratitude,

Leadership and Hunger Union Oyster House

Arrive. Preheat. Wait. Wait. Wait. Who has time for all of that? iVario. The Game Changer.

rationalusa.com

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01.03.2023 12:24:41

an article from

STOPPING RESERVATION SCALPING Has your restaurant been a victim of reservation scalping?

The unauthorized online restaurant reservation market works like this: Third-party platforms directly secure or encourage scalpers to secure reservations at popular restaurants without the restaurants’ permission, and then they facilitate the sale of those reservations for a hefty fee on their websites and apps. These reservation scalpers often use bots to quickly secure the reservations online and take them off the market, so the average human customer can’t get access to that reservation without paying an unauthorized third party. The following are just some reasons why this is BAD for restaurants, workers, and consumers: reservation. We’ll keep you up-to-date as the bill advances through the legislative process and hopefully passes soon. While restaurant reservation scalping has been going on for many years, the problem has gotten worse in recent years, and it’s received much media attention recently, especially with the launch of websites that facilitate the unauthorized sale of reservations, which turned it into a lucrative hustle. Now legislation A10215 (Bores) / S9365 (Fernandez), supported by the NYC Hospitality Alliance was introduced in the state legislature that seeks to prohibit the reservation scalping by requiring that third parties have an agreement with a restaurant to be allowed to facilitate the transaction (whether free or for a fee) of a • Why it’s bad for restaurants? When people and bots secure restaurant reservations and cannot sell them, it results in a “no show” customer, meaning the table goes empty and the restaurant loses out on that important revenue. Restaurants are also in the hospitality business and want to establish ongoing relationships with their customers (their

it creates a communication barrier between them and their customer, and it may create other inconveniences such as the inability to contact the customer who purchased the reservation should they mistakenly leave their credit card or another personal item at the restaurant. • Why it’s bad for workers? When people and bots secure restaurant reservations and cannot sell them, it results in a “no show” customer, meaning the table goes empty and workers lose out on the important tip income they rely on. • Why it’s bad for consumers? When reservations are secured by scalpers who sell them, it removes table inventory from the market, making it harder for consumers to properly get a reservation at restaurants, and it forces them to pay a hefty fee to an unaffiliated third party for a reservation that the restaurant offers for free. New York lawmakers have enacted laws in the past to rein in the exploitation of restaurants, workers, and consumers by third-party delivery platforms, and it is now time to enact a new law to stop the predatory business model of this other segment of third-party companies facilitating the unauthorized sale of reservations. This is common-sense restaurant, worker, and consumer protection legislation that will help end the predatory and unauthorized sale of restaurant reservations by scalpers, requiring that third parties have an agreement with a restaurant to be allowed to facilitate the transaction (whether free or for a fee) of a reservation. likes, dislikes, food allergies, etc.) so when someone buys a reservation that is booked under someone else’s name and contact information.

HOSPITALITY NEWS JUNE | Page 03

TABLE OF

Stopping Reservation Scalping 03

Publisher's Note 06

Voice AI Steals the Spotlight at National Restaurant Association Show AHF 2024 Annual Educational Symposium & Vendor Exhibition

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P.18

Fancy Foods Your premier destination For Healthy Meat And Protein Choices 13 Ruck Shockey Associates Inc 12

14 What is SQF

Fancy Food Show Event 16

Chef Kareen “Coco” Linton 18 On Gratitude, Leadership and Hunger with John Doherty 22

P.32

A Legacy of Service and Innovation

The Inspirational Journey of Shawn Smith, Founder of Hattie Mae and PALS

Breaking Into the U.S.: Vegeta 29 What’s being called the world’s most popular universal food seasoning is coming to America.

Finding the White Space in the Cookie Category Putting Some Personality in Bloody Marys

Braun Fishmonger & Kitchen 39

National Restaurant Association 36 Celebrating 100 Years of History

Culinary Maestro of Louisiana:

John Folse 42

CONTENTS

Disney Implements Overhaul Of Disability Access At Parks

Everybody deserves the right to experience hospitality, and Disney is getting it right

P.24

P.68

Oldest Restaurant in The United States of America

P.42

P.72

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California Restaurant Show August 25-27, 2024 Los Angeles

The Basic of Launching a Business

Upcoming Events 62

NEXT EDITION Meet and learn about

THE DINER’S SURPRISING HISTORY

how she rose to the top of her game and the top of the Association for Healthcare Foodservice.

LEISA BRYANT

Service & Product Directory 60

Letter from the Publisher

Like much of the foodservice industry, June was a busy month for the team at Hospitality News. We attended both the Association for Healthcare Foodservice (AHF) annual symposium and vendor fair as well as the Summer Fancy Food Show. We do all this to bring you, our readers, the latest insights from various parts of the ecosystem. You will see more coverage of both of those events in the next edition of the magazine. We also consider ourselves an avenue for our readers to learn more about products available on the market. You will read about several of these that may strike your fancy. If you’re interested in learning more about those, please contact me. As we look to the start of summer, we wish everyone a happy and safe season of travel, fun times, and dining. Eddie Daniels

PUBLISHER EDDIE DANIELS

EDITOR-IN-CHIEF ALEXANDRA ZENDRIAN EXECUTIVE ASSISTANT CAREN FRANKLIN ACCOUNT EXECUTIVES CAROL TERRACCIANO MARTIN DANIELS PODCAST HOST CHRIS PALMER GO CRY IN THE WALK IN CONTRIBUTING WRITERS JEANINE BANKS VERONICA MCLYMONT LINCHI KWOCK CHEF COCO

GRAPHIC DESIGNER ANABEL MARTINEZ

SOCIAL MEDIA GABRIELLA MORRA

Maia Crockett Account Executive Volanté Systems With a passion for leveraging technology to enhance efficiency and improve dining experience.

245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862

info@hospitalitynewsny.com www.hospitalitynewsny.com

HOSPITALITY NEWS JUNE | Page 07

Voice AI Steals the Spotlight at National Restaurant Association Show

by Nancy Luna | May 22, 2024 | Automation, News

s I wandered through the technology-packed aisles of the National Restaurant Association food show last weekend, one standout star A stole the spotlight among hundreds of vendors: sleek display screens sporting AI-powered voice ordering. Amid rising labor costs and high inflation, there is a clear and increasing demand for technologies that both replace and augment labor while offering seamless convenience for today’s digitally savvy consumer. According to the restaurant association, labor is still a big pain point for restaurant owners. Hudson Riehle, the NRA’s senior vice president of research and knowledge, said that one out of three operators report recruitment and retention as one of their top challenges. As such, more restaurants are turning to AI and robotics to streamline back-of-house operations, as well as reduce labor costs. “The possibilities [for AI] are limitless,” David Henkes, senior principal at market research firm Technomic, said during a show panel titled “What’s Shaping the Future of Foodservice.” Joe Reinstein, executive director of the Digital Restaurant Association, noted that while it’s still “early days” for AI-powered restaurant tech, he acknowledged that such advanced technologies can solve real problems for restaurants.

Henkes said slowing and declining traffic is making it harder than ever for restaurants to earn a profit. But AI can change that by enhancing a restaurant’s effectiveness and efficiency. “We are at the forefront of that in the industry.” Other innovations spotted at the food show featured a semi-autonomous burger grill, a self-driving food delivery robot that can navigate elevators, a “voice-to-voice AI” receptionist, exterior smart food lockers, and two remote cashier solutions for drive-thru restaurants. Here’s a closer look. Givex AI, a Toronto, Ontario-based company best known as a gift card provider for retailers and restaurants, debuted the company’s first iteration of a voice assistant at the restaurant show. Unlike other voice-AI powered products, Givex’s voice AI comes in the form of an animated character called “Parker.” The character takes orders, upsells, and walks the customer through the ordering process. It’s available for taking orders from a kiosk or a drive thru lane. Daniel Hawes, vice president of product design, said Parker will respond to any type of question. For example, in a demo, he told Parker that he was with a friend who had a hangover. “What do you recommend?” Givex AI The kindly bot responded with empathy. “I’m so sorry to hear about your friend,” the bot said. “For a hangover, staying hydrated is the key. I recommend fresh juice, like orange juice.”

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Hawes said the voice AI product is currently being used by a quick service chain with 300 drive thru locations in the US and Canada. He didn’t disclose the partner due to confidentiality agreements. Later this year, GiveX expects to launch its voice AI tech with more brands. At that time, the bot will be able to take orders in multiple languages.

Click here to read more

RC FINE FOODS RECEIVES RAVE REVIEWS AT THE RECENT AHF SYMPOSIUM

Food Styling: Janine Kalesis; Photo Credit: Felicia Perretti.

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This AHF event in Queens, New York featured dozens of vendors and informative panels and speakers.

2024 ANNUAL EDUCATIONAL SYMPOSIUM & VENDOR EXHIBITION

Celebrating 25 years of service

WE SERVE FRESH OPPORTUNITIES

We provide strategies for everyone in the foodservices and hospitality industry

Interim Management & Career Services Our Career Services Division caters to you who work in all areas of the food, nutrition, environmental and hospitality industry. Our Career Consultants are specialist.

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Page 12 I HOSPITALITY NEWS JUNE

TURN UP THE HEAT on flavor and satisfaction

with our premium meat selections, your recipe for grilling success!

We are Your Premier Destination for Healthy Meat and Protein Choices

Your one stop destination for healthy meat and protein choices. Fancy Foods, Inc. is one of the most prominent companies in the Largest Food Distribution Center in the World. We are proud to partner with retail and foodservice customers including independent grocers, supermarkets, foodservice distributors, and food manufacturers. foundation of our past success and is the platform upon which we will build our future relationships. Exceeding Expectations…” “Our mission is to exceed the expectations of our customer and vendors, while maintaining a culture of trust and confidence. This has been the Fancy Foods, Inc. located in the Hunts Point Cooperative Market in the Bronx, NY was established in 1981. The company has evolved into a multifaceted purveyor of protein food products and services to the Retail, Wholesale and Foodservice sectors in the NY, NJ, and Connecticut Markets. We have become the independent food retailers point of destination for Organic, Grass Fed, Antibiotic Free and all Natural protein products. In short, Fancy Foods, is the expert protein distributor for the growing health-conscious consumer. We have a team of highly trained professionals committed to working face-to-face with each customer to create profit opportunities and customized programs to meet their individual needs.

We service over 1,000 retail, wholesale, foodservice, and Military Commissary customers 6 days a week with next day deliveries to New York, New Jersey, Connecticut and Pennsylvania. Distribution Our experienced and dedicated staff of professional warehouse and logistics experts, in conjunction with modern technology, has molded us into a delivery service unsurpassed in efficiency, with a staff of drivers that are both courteous and respectful of your needs. Military– Fancy Foods, Inc. is fully certified to supply military bases and installations. Services/Affiliations

MORE SERVICES/AFFILIATIONS

Our excellent vendor relationships enable us to provide a wide variety of domestic and internationally branded and private label products. Vendor Partnerships

HOSPITALITY NEWS JUNE | Page 13

lobalization has revolutionized the food supply chain, and with it comes a whole new world of existing opportunities for companies. G As countries globally increase their demand for food ingredients and raw materials, protecting the consumer while promoting food safety, security, and quality throughout the supply chain is imperative. GFSI, the Global Food Safety Initiative, is a collaborative effort among food industry stakeholders. It aims to guarantee the safety of food products across the supply chain by setting globally recognized standards. GFSI ensures consistency and fosters continuous improvement in food safety practices through its benchmarks for food safety management systems. SQF is a food safety standard recognized by GFSI (Global Food Safety Initiative). GFSI has approved SQF as one of the benchmarked schemes that meet their stringent requirements for food safety management systems. This recognition means that companies implementing SQF can demonstrate compliance with GFSI's global standards, enhancing their credibility and market access. What Is SQF ?

The SQF (Safe Quality Food) Institute is a division of FMI—The Food Industry Association, established to administer the SQF Program, a leading global food safety and quality certification and management system.

Our mission is to deliver consistent, globally recognized food safety and quality certification programs based on sound scientific principles, applied across all industry sectors, and valued by all stakeholders. SQF is a food safety standard recognized by GFSI (Global Food Safety Initiative). GFSI has approved SQF as one of the benchmarked schemes that meet their stringent requirements for food safety management systems. This recognition means that companies implementing SQF can demonstrate compliance with GFSI's global standards, enhancing their credibility and market access.

Meet the SQF International Team

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PRESS RELEASE

Elevate Foodservice Group Welcomes Christopher Kasik as Regional Sales Manager

Kasik’s career began at Cadco LTD, where he played a key role as Special Markets Manager and Director of Elevate Foodservice Group announces the addition of Christopher Kasik, CFSP, as the new Regional Sales Manager. With over 15 years of experience in the foodservice industry, Kasik has an extensive background, providing him with a deep understanding of end-user operations at every level.

Salles.. He was instrumental in expanding Cadco’s reach to serve individual operators, regional chains, and national chains such as Inspire Brands, owners of Arby’s and Buffalo Wild Wings. He was pivotal in the equipment testing, selection, and implementation of the “We Have the Meats” campaign. Following his success at Cadco, Kasik joined TecnoEKA, an Italian-owned combi and convection oven company, where he served as Regional Sales Manager. There, he established a strong dealer base and led the brand to significant success. Most recently, he was the Regional Sales Manager – East at Vitamix Commercial, where he focused on rep territory development and management, and growing business with multi-unit customers. Throughout his career, Kasik has achieved numerous accomplishments, including helping Cadco penetrate untouched market segments and working with prominent brands like Edible Arrangements, Arby’s, Sonic, Buffalo Wild Wings, Sheetz, 7/11-Speedway, Steak n’ Shake, and Amato’s Italian Market. He is a proud recipient of the NAFEM-accredited CFSP Level 1 designation and has served on the NAFEM – Culinary Institute of America Board, contributing to the expansion of CIA-trained chefs within the industry. Outside of his professional achievements, he enjoys spending time with his wife, Erin, and their two daughters, Mara and Deirdre. He is also an avid golfer and can often be found on the golf course, either playing or practicing. Mitch Marcotte, President of Elevate Foodservice Group, expressed his excitement about Kasik joining the team: “We are delighted to welcome Chris to Elevate. His extensive industry experience and proven track record of success make him an incredible addition to our team. We are confident that Chris’s expertise and passion for the industry will help us continue to deliver the highest level of service to our clients.”

Kasik can be contacted at (860) 977-6672 or by email at chrisk@elevatefsg.com.

HOSPITALITY NEWS JUNE | Page 15

Summer Fancy Food Show

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Summer Fancy Food Show

The 68th annual Summer Fancy Food Show had nearly 30,000 industry stakeholders participating throughout the Javits Center from June 23rd through 25th. More than 2,500 domestic and over 50 international companies exhibited at the 2024 show.

HOSPITALITY NEWS JUNE | Page 17

She is the Founder and CEO of A Dash of Coco LLC. based in downtown Tampa. The company brings the worlds of food, fashion, and lifestyle together. Linton is also the Founder and CEO of The Coco Foundation Inc, which is also located in downtown Tampa. The organization’s motto is, “Food is the vehicle to connect with the youth and build a greater community.” Linton is also a Certified International Speaker and author; her first book “Turn Your Sours Into Sweets” is available on Amazon. Most recently, Linton, known as Chef Coco, was specially invited as a guest chef and speaker by Alain Warth, 1st Président de 'Association des Chefs Restaurateurs de Saint-Martin, and the L'OFFICE DE TOURISME DE ST MARTIN, (Saint Martin Tourist Office). She will represent the U.S. and her Barbadian heritage at the 3rd Saint-Martin Gastronomic Festival from November 11th through 24th. Escoffier International to represent the U.S. delegation and perform a demo presentation on a stage at the Eiffel Tower at the VILLAGE INTERNATIONAL DE LA GASTRONOMIE. Page 18 I HOSPITALITY NEWS JUNE Last September, Chef Coco was invited by the Disciples of O riginally from Barbados, Chef Kareen Linton was raised in Brooklyn, NY.

In celebration of National Child Nutrition Day on October 16, 2023, and International Chef Day, October 20, 2023, Chef Coco kicked off a monthly series of cooking events for the downtown Tampa area youth. She has partnered with Meacham Urban Farm, the American Culinary Federation Chef to Child, ACF Tampa Chapter, Tampa Downtown Partnership, The Encore Tempo Arts District, Tampa Housing Authority, and HUD. Last March, Chef Coco was a keynote speaker at WYN Conferences, "3rd International Women Influencers Network (WIN) and Women Leadership Congress” where she received an international speaker

certification in Paris. The prior March she was honored with the International Health 2.0 Food 2.0 Conference “Outstanding Leadership Award” in Dubai and was also a keynote speaker. She was also invited to be a keynote speaker at the Health 2.0|Food 2.0 Conference in Las Vegas in April, 2022. As an International Speaker, Chef Coco has spoken by webinar to audiences from 10 countries, including India, the U.S., Bangladesh, China, Philippines, South Africa, France, Denmark, and Prague, and in person to audiences in Dubai, Paris, and the U.S.

HOSPITALITY NEWS JUNE | Page 19 society established to maintain and promote the traditions of French cuisine. Gleam International. She was inducted into the La Chaine des Rotisseurs, the world’s oldest international gastronomic society, founded in Paris in 1248, and the Disciples of Escoffier International- USA, the premier gastronomic In April 2019, Chef Coco was selected by Smithfield Foods and the American Culinary Federation (ACF) as one of 40 chefs nationwide for their Smithfield Culinary Partners in Culinary Excellence Program. She was selected as New Chefs Fashions Inc.1st Female Chef Elite/Influencer - 2019. Le Cordon Bleu “President’s MVP of Service Award - 2016. Chef Coco was the first woman sworn in as 2nd VP of the ACF Atlanta Chefs Association and received the 2015 “Humanitarian of the Year” award. She has held several positions on the ACF Atlanta Board of Directors. Chef Coco is currently a member of the ACF Tampa Bay Chapter and the ACF Chef to Child Southeast Regional Representative and a mentor for

Chef Coco’s experience spans over 30 years in hospitality, fashion/entertainment, and culinary education. Her culinary and hospitality experience includes the New York Plaza Hotel, The former New York Windows on the World Restaurant, and Emeril’s Tchoup Chop. Chef Coco is also currently a Chef Educator at Escoffier School of Culinary Arts online. She mentors young chefs and fashion students in the U.S. as well as several countries in Africa and India. She is a graduate of Le Cordon Bleu College of Culinary Arts and was also an educator at her alma mater.

Chef Coco was the fashion designer and stylist for celebrities such as LL Cool J, Music Producer Teddy Riley, GUY, BlackStreet, Wreckx N Effect, Positive K and was Assistant Designer to Play from the rap duo Kid N Play, just to name a few. Her clothing has appeared in the movie House Party 2, TV shows, music videos, magazines, national and international concerts. Chef Coco was selected by the Super Bowl Committee as a business food vendor for NFL Super Bowl 2021. She was also selected by Global Forum for Education and Learning (GFEL) as one of the Top 100 Leaders in Education and Leadership for 2020.

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HOSPITALITY NEWS JUNE | Page 21

On Gratitude, Leadership and Hunger with

John Doherty

Before taking the title of youngest executive chef, Doherty was Waldorf Astoria’s executive sous chef. As the executive chef was retiring, it seemed natural that the person occupying the role most similar would assume the executive chef throne. ere’s a sentence not many of us can say, “I started at the Waldorf Astoria at 19.” H John Doherty, the managing $90 million in F&B sales hotel’s youngest executive chef, can, although he was 27 when he achieved this role. Preparing meals and events for heads of state and other VIPs as well as working with people older than him taught Doherty a great deal about the industry. By Alexandra Zendrian The Waldorf Astoria’s youngest executive chef shares what he learned through his quarter century career in that role and beyond

Photo Credit: Fog & Apple

it, but we did,” Doherty said of what he and his team accomplished in terms of elevating the food served to the level that made it famous years ago. A lesson in gratitude One of his first major meals as the executive chef was the United Nations’ 40th anniversary in 1985 with President Ronald Reagan hosting Margaret Thatcher and five other world leaders. While Doherty wasn’t nervous about this or any other VIP event, as he was in his zone cooking, he understood how “humbling” and “magical” these events were. At the end of the dinner, Doherty heard from the secret service that he wasn’t going to be able to be thanked by the president so he was escorted to the elevator. Once Doherty was in the elevator, the secret service person was notified to bring Doherty back. President Reagan ducked out to thank him and asked that Doherty pass along the message that his staff made a marvelous, historic meal. Three months later, Doherty reflected on the President excusing himself from such a historic and important moment to thank the people who cooked for him. “We’re never, ever too important to thank the staff who serve us,” Doherty learned that day.

A lesson in leadership

Doherty’s first day as executive chef was challenging, but not because he had never held that position before. The Local 6 union staff went on strike that day, picketing 24/7 outside of the hotel. Fortunately, as this was a forecasted strike, contingency plans had been made, including bringing in Hilton chefs from around the country and culinary students. During the five weeks of picketing, every banquet event was honored. After the five weeks of striking was completed, Doherty said it was a new beginning for everyone on the staff. Page 22 I HOSPITALITY NEWS JUNE The Chef Garde Manager, Pastry Chefs and many other senior staff members were Doherty’s father’s age. To collaborate with them, Doherty would pose his ideas and ask if they were even remotely possible. When he got a yes, he would say, “Let’s try it.” That method showed respect for their experience and position. “Sometimes, I look back and I don’t know how we did i

The next leg of his career

When Doherty hit his 25th year at Waldorf Astoria, he was starting to get a little nervous. He wanted to fulfill his dream of owning his own restaurant. After a little bit of consulting, he opened up his latest restaurant, BLACKBARN, about 10 years ago. Doherty took the fiscal responsibility lessons coupled with the leadership and management skills he learned at the Waldorf Astoria to start this venture with high school friend Tom Struzzieri. (see story in Jan/Feb edition for more details on BLACKBARN). The restaurant is farm-to-table and certified green. To achieve this designation, restaurants need to be accomplish certain tasks including composting, saving electricity, recycling, etc. Interestingly, NoMad, the neighborhood where BLACKBARN is located, has become the first neighborhood to be certified green.

Inspired to fight hunger

While Doherty was at the Waldorf Astoria, he was on the advisory board of City Harvest, which “rescues and distributes over one billion pounds of food” for people throughout the five boroughs of New York, according to its website. Doherty also did some consulting work for the Chicken Soup for the Soul group, where he learned about manufacturing food. One day, he had a calling where the concept of a complete meal in a pouch with the name, logo and message all together. He knew the name needed to be Heavenly Harvst because that’s what was foretold. Which was why when he reached out to a lawyer to trademark the name, he said it needed to be Heavenly Harvst and he wouldn’t entertain other names. Thankfully, it wasn’t taken and the foundation was formed. Doherty found a copacker to create meals that had 20 grams of protein and minimal salt that could be easily made and were nutritious. He and his daughter run the organization with a warehouse in Farmingdale and have really expanded its board of directors. To date, Heavenly Harvst has provided more than 300,000 meals to families in need. Soon, Doherty will be sending three palates (7,500 meals) to an orphanage in the Ukraine and 120,000 meals to Feed the Children. In the future, Doherty would like to see Heavenly Harvst become a global foundation and receive more funding from corporate sponsors and individuals to do its work. For those who would like to help, here are some ways: • Making a donation through the website heavenlyharvst.org. • Recommending a corporate donor/sponsor. • Organizing a Heavenly Harvst dinner where a percentage of the proceeds from a dish goes to the organization. HOSPITALITY NEWS JUNE | Page 23

Photo Credit: Fog & Apple

A Legacy of Service

and Innovation

The Inspirational Journey of Shawn Smith -CEO, Chair, Founder – Hattie Mae and PALS Foundation

The Sister-to-Sister Promise: On October 26, 1999, I made a deathbed promise to my sister known as the “Sister-to-Sister” promise. My sister, Thealious T. (Tree) Smith was 33 years young, a mother of two children, a U.S. Retired Veteran - U.S. Army, and the personal assistant to the late and former Secretary of State Madeleine Korbel Albright. On September 27, 1999, doctors at Johns Hopkins hospital gave “Tree” two to four weeks to live. She was diagnosed with Glioblastomas Multiforme Level IV, a rare brain tumor at the tender age of 33. One month later to the date, on October 27, 1999, Tree died just as she lived-peacefully. From this sister-to-sister promise was born the animated characters Hattie Mae and PALS, and the mission of the Hattie Mae and PALS Foundation. Our Development Project: The Foundation is in the midst of designing the world’s first Food Science, STEM, Education, Entertainment center for children ages two to 12 called the EnVision Center. The project will be in Loudoun County in the state of Virgina. The center will focus on eradicating childhood obesity by teaching and entertaining children to choose healthy food choices via our aminated characters “Hattie Mae and PALS.” The name PALS is an acronym for P ractical A ppetite L earning S kills. We are developing a national destination for young children and are expecting two million visitors a year from around the world. Our design team consists of the best family entertainment designers formerly of Disney, LEGOLAND, and Universal Studios. Our creative designer is Bran Ferren , Co-Founder & Chief Creative Officer of Applied Minds.

Shawn Smith receiving an award at the Honor Society of the American Culinary Federation.

He is the former President of Research & Development and Creative Technology for the Walt Disney Company. Ferren is a named inventor on approximately 1,000 issued and pending US and international patents. Allen D. Moyer, President & CEO at ADMI : Allen is formerly the Executive Vice President of Project Development for Disney’s Imagineering globally, as well as similar roles at Apple Computer, Sony, and many others. Lastly, our Lead Architect, Chris Hudson , a former Senior VP of Huitt- Zollars Firm, has a specialty in family theme parks. Hudson is our lead and main advisor to the development team. We also have a host of other individuals who specialize in design and development fields for children such as Dr. Stuart Brown with the National Institute of Play; Vern Swaback ; now retired who was the last architect apprentice for Frank Lloyd Wright; Moody Nolan , the largest African American architect firm in America and The Producers Group, LLC led by Bob Chambers .

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Giving Back: The Foundation has a program called Healthy and Yummy ©® which is our school outreach program. We are supporting the American Academy of Chefs Foundation with scholarship for young culinarians. The American Academy of Chefs is the honor society of the American Culinary Federation. The Chairman of the American Academy is Chef Joe Aiello, CEC, AAC, Hall of Fame. These scholarships will go to students entering culinary school to become future culinarians. www.acfchefs.org Culinary Contributions: In 2023, I was fortunate to be invited to attend the 2023 American Culinary Federation Convention in New Orleans via a former board member of my foundation, Chef Elizabeth Mikesell ,who was being honored with the Presidential Medallion 2023. During the 2023 convention, I met the new incoming chairman of the American Academy of Chefs – Chef Joe Aiello , CEC, AAC, HOF , and outgoing Chairman, Chef Americo “Rico” S. DiFronzo, CEC CCA, AAC, HBOT who took the time to welcome me to be a guest at their table and educated me about the mission of the Academy. I wanted to be able to help grow the mission therefore I volunteered my time to introduce the American Academy of Chefs to members in the corporate world who may not have heard about the organization. It has been a labor of love for me to do so to over 500 businesses, and written letters on behalf of Chef Marquis and Chef Aiello to individuals’ chefs, restaurants, CEOs from the food industry as well as non-food industries corporate leaders. Culinary Appointments: Recently, I was appointed as an Honorary Board of Trustees of the American Academy of Chefs, awarded by the President of the American Culinary Federation the President Medal of Excellence by President and Chef Rene Marquis in Tampa Florida. In Phoenix at the National American Culinary Federation Convention, I will be inducted as an Honorary Fellow for my work with the American Academy of Chefs.

Final Words: Overcoming Cancer: I am grateful for the work that I am doing and to be alive as I was diagnosed with uterus cancer in June of 2019. It was a very dark time in my life as I had to step down from the Foundation which I founded to fight for my own life. I overcame cancer with the help of God and the support of my board members and a dear friend, Arne Sorenson , former Chairman of Marriott, who died from cancer February 15, 2021. I have regained my strength and ability to continue my work with the foundation’s mission as well as continued to keep the promise to “ Tree ” to be effective in the lives of young children. All this has been an unexpected blessing and not even on my bucket list or prayer list. I am just very humbled and grateful to do my part in advancing these wonderful organizations with the next generation of chefs and to help end food insecurity.

HOSPITALITY NEWS JUNE | Page 25

Prior to the Foundation: Shawn Smith served in the first administration of Governor Arnold Schwarzenegger, was a founding member and the first Business Development Director for Club for Growth, served as Business Development Manager for the Benevolent Endowment Network Fund founded by Dr. Benjamin (Ben) Carson, and the Director of Fundraising for the Jefferson Island Club known for the “State of the Union” dinner and the “Citizen of the Year” award that honors U.S. Presidents and Members of Congress. Political Appointments: She served in the administration of President Ronald Reagan at the U.S. Senate Republican Policy Committee under Senator William Armstrong of Colorado and the Republican Platform Committee as Assistant to the Editor-in-Chief, Dr. William J. Gribbin. Served in President George H.W. Bush administration at the Republican National Committee in the office of Minority Outreach under Chairman Lee Atwater. Australia Appointment: Served as Business Development Associate for The Prince of Wales Medical Research Institute in Sydney, where she raised funds for 124 neuroscientists in Brain Cancer Research, Fundraising Manager for The Children’s Hospital at Westmead and the first Business Development Director for Bear Cottage. Bear Cottage is the 15th Children’s Hospice in the world and the first in New South Wales. Culinary Board Appointments: The American Academy of Chefs – Honorary Board of Trustees, former Advisory Board Member of the American Culinary Federation - Chef and Child Foundation and former 2nd Vice Chairman of the Southern Food & Beverage Museum in New Orleans, Louisiana. Taste of the NFL – Ambassadors Host Committee – Super Bowl 2025 – New Orleans, Louisiana.

Other Honors: Honorary Texas Citizen; Who’s Who among Emerging Young Leaders in America. American Women of Sydney Australia as Fundraising Chairman, the National Breast Cancer Volunteer Corporate Advisory Committee of Sydney, and Research America! Ms. Smith represented the State of California at the 35th Anniversary of the Splashdown of Apollo 11 with Neil Armstrong, Command Module Pilot Michael Collins, and Lunar Module Pilot Edwin "Buzz" Aldrin on the USS Hornet. Author: Ms. Smith is the creator of Hattie Mae & PALS (characters), the Practical Appetite Learning Skills wellness program and the Hattie Mae and PALS Traveling Trunk six book series. She is the creator of Harvest Gardens "Adventures in Learning" EnVision Center. Education: Graduate of the University of Southwestern Louisiana (USL), Lafayette, Louisiana. Her greatest accomplishment is keeping her promise to her late sister, Tree. www.hattiemaeandpals.org

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BREAKING INTO THE U.S.: VEGETA What’s being called the world’s most popular universal food seasoning is coming to America.

odravka, the maker of Vegeta, which was been called the world’s most popular universal food seasoning, started in 1934 in Koprivnica with a P fruit processing plant founded by the Wolf brothers. In 1958, a team at Podravka’s research laboratories led by Professor Zlata Bartl invented Vegeta, which was launched on the market a year later and quickly became a success. As Podravka notes, “Providing a completely innovative approach to the presentation of a food product at that time, through its application in cooking and advice from renowned chefs, Vegeta was brought closer to consumers and firmly established itself as a universally popular food seasoning. The famous tagline from Vegeta’s TV show, “…and a tablespoon of Vegeta,” still resonates today in the minds of Vegeta’s loyal consumers in more than 60 countries around the world.” Now, the Podravka Group is a multinational company and an innovative leader in Southeast, Central and Eastern Europe. The company exports to more than 60 countries across the world, has its own distribution network in 16 countries, and production facilities in four countries. Podravka’s production range has more than 1,800 different products with Podravka, Vegeta, Lino, Lino Lada, and Dolcela among its most well-known.

A Podravka spokesperson said, “In the area of healthy nutrition, Podravka will increase the number of products with lower content of salt, added sugars, and saturated fats per serving, as well as products that contain positive ingredients and/or promote a healthy, balanced, and sustainable diet.” The firm’s nutritional strategy through 2027 is: • Reduce the average salt and sugar content by 20% in 75% of new and innovative products compared to the current average content. • Incorporate at least one ingredient that supports healthy and balanced nutrition, such as fiber, proteins, vitamins, and minerals, in 75% of new and innovative products. • Base at least 40% of new and innovative products on ingredients associated with sustainable nutrition, such as fruits, vegetables, legumes, whole grains, plant protein sources, and the like. • Support sustainable nutrition with 100% of products. Vegeta is vegan, Halal and Kosher.

HOSPITALITY NEWS JUNE | Page 29

John Carr speaks on behalf of the New Yrok State Restaurant Association

The Association is the leading voice of the hospitality industry throughout New York State. We provide a platform for statewide cooperation and leadership on advocacy issues, along with valuable resources and support services to members. Founded in 1935, the Association has a long track record of working to improve the business climate for the hospitality industry in New York.

Mission Empowering the Hospitality Industry.

Vision To be the trusted source where hospitality owners and managers gain a competitive edge to grow their business and strengthen the hospitality industry in New York. Become a NYSRA member

HOSPITALITY NEWS JUNE | Page 31

Putting Some Personality in

Bloody Marys By Alexandra Zendrian

e all know that phrase “I’ve got a guy.” Typically, it’s knowing a mechanic or someone with another specialized skill. W For Stephen Murphy, that skill was making the best Bloody Marys among his friends and people around him. Murphy’s family has been making tasty Bloody Marys for generations. He became “the guy” among his friends who would be asked to bring his Bloody Mary mix to tailgates, parties and special occasions. He joined a beach club after he got married and, in the morning, made a batch for the people in the cabana. Murphy heard several times that he should bottle this, so he decided to review what the category looks like in the grocery store. The category included maybe three brands, collecting dust at the bottom of the shelf, in plastic, cheap-looking bottles in Murphy’s estimation. They had a thin, pinkish hue with preservatives galore. That’s when he decided he could do better with a glass bottle and something that tasted and looked good. If Murphy was going to do this, he was going to do it his way though, by injecting some personality and having fun. Thus, The Murph’s was born in 2006. Murphy, who also works in retirement planning, was bit by the entrepreneurial bug with this engaging, witty, charismatic brand. At its height, The Murph’s was in 33 states, but after COVID when grocery stores were asking for much higher rates for marketing, that was pulled back to about a dozen states up and down the East Coast.

Because The Murph’s started out as a family recipe with fresh ingredients (which is also vegan), Murphy began having customers telling him how they used his Bloody Mary mix to make gazpacho and as a marinade for chicken wings. From there, Murphy created recipe cards to show people the true utility of his product, which can be used for soups, dips, sauces and marinades. That solved the issue of what a person does with their Bloody Mary mix when they only wanted a certain amount but still had some left in the bottle.

“[It’s a] Bloody Mary first, but look what it can do,” Murphy said.

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Murphy hopes to see his brand expand into stores akin to Costco. Currently, interested parties in the New York area can find it in Uncle Guiseppe’s, Iavarone Brothers, North Shore Farms, IGAs, Associated and delis and specialty stores. Always looking for new avenues, Murphy is in talks with a large restaurant group to white label The Murph’s and you may see him on a cooking show in the future. “I always let the quality of the brand do the talking,” Murphy explained. Or, if you’re on Long Island, you’re apt to see him at many, many local golf tournaments and fundraiser events, including the Garden City Turkey Trot. What started as one little booth became four tables with four people helping him hand out 500 Bloody Marys. Admiring Bob’s Furniture and the brand cache and recognizability that this company has achieved, Murphy hopes The Murph’s will one day become the Bob’s Furniture of Bloody Marys. Since then, he’s appeared on TODAY, Fox & Friends and other prominent shows displaying The Murph’s personality and great tasting product.

HOSPITALITY NEWS JUNE | Page 33

Finding the White Space in

the C kie Category

O’ts crispy oatmeal cookies infused innovation in this area

By Alexandra Zendrian

O’ts oatmeal cookies each have one or several unique ingredients, for instance the Spicy Dark Chocolate cookies have Turkish Aleppo Pepper for a mild chili heat. The concept of adding spices from around the world came from the women’s love of travel; Nina has been to Italy, Mexico, France, England, Spain, Switzerland, Barbados, St. Barth, St. Martin, Martinique and Costa Rica while Anna has traveled to those locales and Holland, Israel, Russia, Singapore, Austria, Germany, Sweden, Poland, Latvia, Ukraine, Thailand, Indonesia, Malaysia, Greece, Turkey, Bahamas, Jamaica, Turks and Caicos and Antigua. The ingredients in O’ts cookies in some instances come from the places where the women have traveled. hile the grocery store cookie aisle may have a large number of occupants, to Nina Lombardo, founder and W chief executive officer of O’ts, it seemed like a lot of the same. Variety in this case meant vegan and gluten free, but there wasn’t a lot of innovation in flavors and textures. So, Nina and her business partner, Anna Kotler, O’ts head of strategy, explored the white space in the cookie category – interesting flavors. While it may seem like the ladies met travelling or otherwise, it was actually the Long Island Food Council that brought them together. Lombardo was previously Kotler’s consulting client but hadn’t met her in-person until one of their events. The company’s first and most popular cookie is its Sweet & Salty, which includes sea salt from Sicily. Lombardo visited the plant that it came from to ensure its quality. In the future, the dynamic duo are looking toward Asia with their spices.

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Being distributed by Nassau Candy, you can find these cookies as well as granola in some grocery stores as well as online at otscookies.com . After their first year in business, Lombardo shared that they’ve had a lot of fun and exploration and learned some lessons as well, as all business owners do. In their case, packaging was a lesson. O’ts started out in tubs but recently transitioned into stand-up packaging which offers more real estate to share messaging and show the product off.

When asked what advice they would have for other new businesses, Lombardo encouraged, “Don’t let the bumps in the road dissuade you.” Kotler added, “The math has to work otherwise you’re delusional.” What that means is that both in the short- term and long-term, the economics need to make sense for your business. As you anticipate avenues that you want to grow into – for O’ts, it’s foodservice – the math needs to back that up.

ACF Chefs Forum Webinar: The Rise and Impact of Food Trucks on Industry & Education Wed., June 12, 3:00 p.m. ET

Join us for a robust discussion on the dynamic industry segment of food trucks. These mobile kitchens have revolutionized the restaurant industry, offering an affordable entry point with minimal real estate, reduced labor, and lower overhead costs - prized by independent restaurant owners and large-scale institutions alike. You won’t want to miss this insightful panel discussion led by ACF’s Executive Director, Chef Chris Tanner and featuring ACF Chefs David Brough , PhD, CEC, CCE, CCA, AAC, Dean — School of Hotel, Culinary Arts and Tourism and Rain O’Donnell, assistant professor from SUNY Schenectady; Damian Del Pizzo , chef/owner, Vucca Street Food; and ACF Chefs Anthony Jung , CEC, and Alexander Ong , University of Massachusetts at Amherst.