November Edition

NOVEMBER 2024 VOLUME 4 ISSUE 9

Wyndham Grand Clearwater Beach Appoints New Culinary Leader

Opal Poullard Chef A Story of Persistence & Preparation

TABLE OF

Publisher's Note 04

Chef Opal Poullard: A Story of Persistence & Preparation What Impact Will the Election Have on the Restaurant Industry Florida’s Wyndham Grand Clearwater Beach Hotel Announces New Culinary Leadership City Profile: Nashville’s Hospitality Scene is Music to Investors’ Ears Theme Park Adding New ‘Hidden Disability’ Accommodations

Dr. Paul Brennen, Master Chef, Nashville, Page. 09

Every bite tells a story. Discover Epicurean Pantry, where we meticulously source and select Greece's finest black garlic products alongside a diverse array of specialty foods from around the world.

CONTENTS

The Most Advanced Self- Cooking Machine in the World Process Makes Perfect: 6 Trade Secrets to Smooth Operations How To Find a Good Location For Your Restaurant Diners Prefer Restaurants to Eating At Home Melting Pot Growth Heats up With New Deals Signed, More Restaurants in Development

Seven Magic Questions about Restaurants Page 36

Letter from the Publisher In this edition, we examine some trends in the foodservice industry including diners, restaurants, takeout and delivery preferences. A good sign for restaurants is that more people are interested in eating out, according to a US Foods survey. We are delighted to bring you an article about Chef Opal Poullard, a fast-rising chef, consultant and competitor. She has already accomplished a great deal in her culinary career and there is much more to come! If you haven't already, take a listen to our Go Cry in the Walk In podcast. The guests to date have shared interesting stories and insights that can help your businesses. Eddie Daniels

PUBLISHER EDDIE DANIELS

EDITOR-IN-CHIEF ALEXANDRA ZENDRIAN EXECUTIVE ASSISTANT CAREN FRANKLIN

ACCOUNT EXECUTIVE CAROL TERRACCIANO

PODCAST HOST CHRIS PALMER GO CRY IN THE WALK IN CONTRIBUTING WRITERS JEANINE BANKS VERONICA MCLYMONT LINCHI KWOCK GRAPHIC DESIGNER ANABEL MARTINEZ SOCIAL MEDIA GABRIELA MOURA TOBY REITER 245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862 CHEF COCO ERIC WEISS LYNN SCHULTZ info@hospitalitynewsny.com www.hospitalitynewsny.com

HOSPITALITY NEWS NOV | Page 05

THE PANDEMIC'S RESIDUAL EFFECTS ARE STILL IMPACTING THE RESTAURANT INDUSTRY The hospitality industry, heavily impacted by the COVID-19 pandemic, continues to face several residual effects that are reshaping how businesses operate. Key challenges include:

Labor Shortages and Employee Retention

Many hospitality workers left the industry due to layoffs and health concerns during the pandemic. Some haven't returned creating ongoing labor shortages. Additionally, workers now often expect better wages, flexible hours and improved working conditions, prompting employers to rethink compensation and benefits.

concierge services, has reshaped the guest experience, pushing hotels and restaurants to adopt new technologies. Consumer demand for sustainable practices has intensified. Many guests now prioritize eco-friendly accommodations, and the industry is responding by adopting green practices, such as reducing waste, energy use and water consumption, often at a higher initial cost. Increased Focus on Sustainability While leisure travel has largely rebounded, business travel is still below pre-pandemic levels due to the shift towards remote work and virtual meetings. Many hospitality businesses have adapted by offering longer-stay packages or amenities tailored to remote workers. Fluctuating Travel Patterns Employees face higher stress levels due to understaffing and increased guest expectations, impacting morale and leading to turnover. Companies are addressing this with better training, wellness programs, and mental health support. Mental Health and Stress on Staff The industry's recovery remains fragile, with businesses needing to balance these ongoing challenges to meet evolving guest expectations and manage costs effectively.

Supply Chain Disruptions and Increased Costs

The industry is still facing supply chain issues, causing delays and increased prices for essentials like food, beverages and maintenance supplies. These supply chain disruptions force businesses to adjust their menus, pricing, and service offerings. Higher costs for food, energy, and labor mean that profit margins are under pressure. Many businesses have increased prices or added service fees to cover costs, impacting consumer demand, especially for budget-conscious travelers. Rising Operational Costs Guests increasingly expect contactless services, enhanced hygiene protocols, and flexible booking policies. The demand for digital solutions, such as mobile check-ins and virtual Shift in Consumer Preferences and Expectations

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Have you ever wondered what would happen if a robot met a ghost? No, this isn’t a description of the latest Marvel movie. It’s the latest announcement from Richtech Robotics, which has agreed to become a franchisee of Ghost Kitchens America, which operates in-store restaurants inside Walmart locations. RICHTECH ROBOTICS BECOMES A FRANCHISEE INSIDE 20 WALMART STORES Richtech Robotics already operates a beverage- serving robot called ADAM, which uses robotic arms to prepare drinks at two Walmart locations, including one in Illinois. This expansion makes Richtech a bona fide stand-alone franchisee, running these locations through AlphaMax Management, a Richtech subsidiary, and deploying robotics and AI cloud technology to optimize operations. “We originally agreed to bring in our ADAM robot to fulfill coffee and Boba tea for our beverage solution in these locations but we’ve taken it a step further and are going to own and operate these locations ourselves in Texas, Arizona, and Colorado,” said Matt Casella, president of Richtech Robotics, in an interview. “These are high-traffic, high volume stores, and eyeballs for us are important for our robots.” Casella feels his company is well-positioned to participate in what he expects to be a coming boom in restaurant automation. “It’s going to take many forms. Some automation will be tucked away in the back of the house so no customer will see it. Some of it, like ours, will be up front and part of the experience that the customer enjoys when they visit these restaurants,” he said.

Matt Casella, president of Richtech Robotics

As logic would assume when partnering with a company called Ghost Kitchens, the menu at the Walmart locations will be items licensed from existing restaurant companies. They will include dishes from Nathan’s Hot Dogs, the Cheesecake Factory, and MrBeast Burgers. “We will be operating a food court under one roof,” Casella said. Richtech robots, which Casella calls cobots, for collaborative robots, are meant to work with and amongst people. These cobots include one called Matradee, which delivers food from a kitchen out to the dining room and carries bus tubs back to the kitchen to be cleaned. And there will be ADAM roaming around delivering drinks. There will still in most cases be human colleagues helping direct traffic but Richtech handles most of the automated staffing. “Our robots are meant to enhance efficiency but also allow operators to increase revenue,” he says. “We think we can show how that’s done by operating these restaurants ourselves.”

HOSPITALITY NEWS NOV | Page 07

The neon signs on Nashville's Lower Broadway. (georgeclerk/Getty images)

City Profile: Nashville’s Hospitality Scene is Music to Investors’ Ears Article by Nellie Day May 14, 2024, HOSPITALITY INVESTOR

Nashville is on the move, and that move is taking Music City higher and higher on the list of attractive targets for hotel investors. “For sophisticated investors, Nashville has been on their radar for 15 or so years,” explains Jan Freitag, national director for hospitality market analytics at CoStar. “The cost of financing is high everywhere in the U.S., so the question is, can you get the required returns despite this high cost of capital? In this town, the investor sentiment is clearly ‘yes.’” There are a couple factors currently driving visitor demand which are then, in turn, driving investor demand. Nashville International Airport (BNA) broke its passenger record at the end of its last fiscal year (May 2023), welcoming nearly 22 million people. This volume was up 18.7 percent from the previous fiscal year, which had also broken its passenger record.

A $1.5 billion airport expansion that included the addition of six international gates and eight satellite gates was recently completed, while another $1.5 billion expansion is expected to wrap up in 2028. A new stadium for the NFL’s Tennessee Titans will also welcome fans in 2027. Nissan Stadium is expected to bring its own increased attendance, especially due to its dome shape, which will allow for year-round activation. On the convention front, Nashville was ranked the No. 2 convention destination by Cvent.

Read the full article by clicking

HERE

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Dr. Paul Brennen is a distinguished educator and consultant with a wealth of experience in academic leadership and professional development. Holding an EdD in Higher Education Administration, Dr. Brennen has dedicated his career to advancing educational practices and fostering innovation in learning environments. DR. PAUL BRENNEN, MASTER CHEF, NASHVILLE EdD, WCMC, AAC, CEC, CCA, ACE, FMP With certifications including WCMC (World Certified Master Chef), AAC (American Academy of Chefs), CEC (Certified Executive Chef), CCA (Certified Culinary Administrator), ACE (Approved Certification Evaluator), and FMP (Foodservice Management Professional), Dr. Brennen brings a multifaceted approach to his work. His expertise spans coaching, career advising and facility management, making him a versatile and highly sought-after professional.

Dr. Brennen has a proven track record of success in both academic and corporate settings. He has worked with numerous educational institutions and organizations, helping them to achieve their goals through strategic planning, leadership development, and effective industry methodologies. His commitment to excellence and passion for education have earned him recognition as a global leader in his field. In addition to his professional achievements, Dr. Brennen is a dedicated mentor and advocate for lifelong learning. He is known for his ability to inspire and motivate others, empowering them to reach their full potential. Whether working with students, educators, or corporate leaders, Dr. Brennen’s impact is profound and far-reaching.

HOSPITALITY NEWS NOV | Page 09

Who We Are

A Nashville based joint venture of three experienced hospitality business professionals with over 100 years in their combined careers to provide knowledgeable one-stop services to the hospitality industry. We work with startups and independent owners as well as struggling entities of all sizes and types to provide analysis and operational services to provide a basis for sustainable profitable growth. Our focus is on food and beverage operations of restaurants and hotels, but with expertise in business concept plans, menu engineering, equipment and design services, branding, marketing, partnerships/sponsorships, profitability improvement, vendor negotiations, culinary and management training. Many more customized services are available. We could offer more detailed descriptions of our available range of services, but instead contact one of us about a complimentary meeting to discuss your needs and when we may meet with you to discuss the opportunities.

Randy Rayburn

Randy Rayburn is a renowned restaurateur and community leader in Nashville. He opened Midtown Cafe in 1987 and Cabana in 2005. Raised on a farm in Milan, TN, he gained early culinary experience and later pursued his passion for restaurants, opening 11 in Nashville. In 1990, he founded the iconic Sunset Grill. Rayburn served on the boards of the Nashville Convention Center and Music City Center, and in 2011, Nashville State Community College named its culinary program after him. He has received numerous industry awards and currently leads several local hospitality organizations. He lives in East Nashville with his two sons.

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

If chosen, you or your outstanding operator will receive:

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

NOMINATE

HOSPITALITY NEWS NOV | Page 11

Theme Park Adding New ‘Hidden Disability’ Accommodations

by Shaun Heasley | November 1, 2024

In a first-of-its-kind move, a popular theme park will offer a discrete way for visitors to alert staff throughout the park that they may need extra help even if their disability isn’t apparent. Sesame Place Philadelphia said it will be the first theme park to participate in the Hidden Disabilities Sunflower program. Starting in early 2025, visitors to the park inspired by “Sesame Street” will be able to pick up a Sunflower wristband to indicate that they may need additional help, understanding or extra time because of a disability. The offering, which is already in place at many airports and other businesses around the world, is voluntary and intended for people with invisible disabilities, which park officials said can include neurological, cognitive and neurodevelopmental issues as well as physical, visual, auditory, sensory and processing difficulties, among others.

As part of the Sunflower program, Sesame Place staff, known as “ambassadors,” will receive accessibility training resources. “We are thrilled to welcome Sesame Place as the first theme park in the United States to join the Hidden Disabilities Sunflower program. Sesame Place has committed time and passion to implement the training to ensure that Sunflower wearers are recognized by their ambassadors to receive the additional support, understanding and kindness they may need,” said Lynn Smith, regional director for the Sunflower program in the United States.

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The incidence of autism among American adults and children has gone up exponentially.

TA study recently published in JAMA Network Open showed autism diagnoses surged by 175% from 2011 to 2022. The incidence of autism is now at 6.3 per 1,000 people, up from 2.3 per 1,000 previously. Theme parks including Sesame Place have worked to provide enjoyable experiences for people with autism. Sesame Place staff have been trained to cater to people with autism by studying sensory and emotional awareness and social skills, among other things. There are also quiet rooms at each park to help with overstimulation. Disney has also made efforts to accommodate people with autism. Its Disability Access Service allows guests to avoid or shorten their waits on lines. A recent revamp to this program requires an interview with Disney staff and a medical practitioner to qualify for this service.

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Florida’s Wyndham Grand Clearwater Beach Announces New Culinary Leadership Clearwater Beach, FL – October 23, 2024 – Wyndham Grand Clearwater Beach proudly welcomes two distinguished culinary professionals to its leadership team. Chef Nana Darkwah has been promoted to Executive Chef, while Chef Eric Champagne steps into the role of Executive Banquet Chef. These appointments mark an exciting new chapter for the resort’s culinary offerings, following the retirement of esteemed Executive Chef Claude Rodier. Chef Nana Darkwah’s recent appointment as Executive Chef at Wyndham Grand Clearwater Beach caps a remarkable 15 year culinary journey that began in Accra, Ghana. After moving to the United States, Chef Nana’s passion and talent propelled him from his first role as a dishwasher through various prestigious positions, including sushi chef at a four-diamond restaurant. Chef Nana has been an integral part of the Wyndham Grand Clearwater Beach team for over 7 years, demonstrating his commitment and growth within the organization. At Ocean Hai, Wyndham Grand’s signature four-diamond restaurant, his innovative approach to cuisine quickly elevated him from lead line cook to Executive Chef. Chef Nana’s unique blend of

international flavors and techniques has not only earned Ocean Hai the title of “Best Sushi in Tampa Bay,” but also garnered him personal accolades as “Best Chef” by Tampa Magazine for two consecutive years. His rapid rise and culinary achievements underscore both his exceptional skills in the kitchen and his strong leadership abilities, promising an exciting new chapter for the resort’s dining experiences. Joining the team is Chef Eric Champagne as Executive Banquet Chef, focusing on meetings, events, and catering. With an Associate of Arts in Culinary Arts from the Art Institute of Tampa and a Culinary Arts Merit from Central Nine Career Center, Chef Eric brings a wealth of experience to his new role. Most recently, as Executive Sous Chef and Banquet Chef at Sandpearl Resort in Clearwater, FL, he oversaw all aspects of banquet production, including safety, sanitation, off-site catering, and menu development.

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Prior to that, as Executive Chef for Catering By The Family in Tampa, FL, he managed a full- service catering kitchen, leading a team of 15 while handling production, ordering, inventory, and scheduling. This extensive background in banquet and catering operations makes Chef Eric particularly well-suited to elevate the resort’s offerings for meetings, events, and catered functions.

The appointment of Chef Nana and Chef Eric heralds a new era of culinary excellence for Wyndham Grand Clearwater Beach. Guests can look forward to menus that blend international flavors with local ingredients, creating a unique dining experience that reflects the diversity and vibrancy of Florida’s Gulf Coast.

Meet the Chefs

Eric Champagne EXECUTIVE BANQUET CHEF

Nana Darkwah EXECUTIVE CHEF

Chef Nana Darkwah is the Executive Chef of Wyndham Grand Clearwater Beach, leading the culinary vision at Ocean Hai, the resort’s signature restaurant. Originally from Accra, Ghana, Chef Nana began his U.S. culinary journey 15 years ago, rising from dishwasher to sushi chef at top establishments. With his extensive background, Chef Nana is dedicated to creating exceptional and memorable banquet experiences for every guest.

Chef Eric Champagne is the Executive Banquet Chef at Wyndham Grand Clearwater Beach, where he oversees innovative and flawless culinary experiences for meetings, events, and catering. Joining the team in 2022, Eric holds an Associate of Arts in Culinary Arts from the Art Institute of Tampa and a Culinary Arts Merit from Central Nine Career Center.

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

DONATE NOW

WHAT WE DO

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

Ending World Hunger, One Meal at a Time

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

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PAUL HASTINGS ADVISED THE GOLDEN STATE WARRIORS IN CONNECTION WITH SPLASH AT THRIVE CITY, FURTHER ACTIVATING VALUABLE SPORTS-FOCUSED REAL ESTATE

Splash is the latest addition to Thrive City, an 11- acre community gathering space around Chase Center in San Francisco where visitors can experience health and wellness community engagement events, diverse restaurant and retail options, and live entertainment offerings, making the most of the real estate surrounding the Golden State Warrior’s premier facility. Global Hospitality & Leisure of counsel Todd Fieldston and associate Juliana Frenkel comprised the Paul Hastings team. More details can be found here. Paul Hastings’ cross-disciplinary Global Hospitality & Leisure team is uniquely positioned to advise sports teams and facility owners around the globe on novel and exciting ways to activate the real estate in and around their facilities, creating robust ecosystems where fans and visitors can eat, shop, and stay while supporting their favorite teams. Learn more here. of Splash at Thrive City. Boasting an indoor- outdoor space, four bars, and 75 televisions in addition to an 840 sq. foot curved LED wall, the two-story, 30,000 sq. foot sports bar is set to open in early 2025 in Thrive City ahead of the 2025 NBA All-Star Game. The facility will be operated by Sidecar Hospitality. aul Hastings LLP advised the Golden State Warriors on the upcoming opening P

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With widely recognized elite teams in finance, mergers & acquisitions, private equity, restructuring and special situations, litigation, employment, and real estate, Paul Hastings is a premier law firm providing intellectual capital and superior execution globally to the world’s leading investment banks, asset managers, and corporations.

GROWTH THROUGH PURPOSE AND INNOVATION Find your next opportunity at Paul Hastings

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What Impact Will the Election Have on the Restaurant Industry The impact of elections on the restaurant industry can vary depending on the political climate, the policies that are put in place and the broader economic environment. Here are some of the key ways elections can affect the restaurant industry: Political leaders often debate raising the federal or state minimum wage, which directly impacts the restaurant industry, especially given the high number of employees in low-wage roles like servers, cooks, dishwashers, and other front- and back-of-house staff. If the minimum wage increases, it could lead to higher labor costs for restaurant owners. Minimum Wage and Labor Laws Raising the minimum wage Some politicians advocate for eliminating the "tip credit" system (where tipped employees can be paid below the minimum wage as long as their tips bring them up to the minimum wage). If such policies change, restaurants may face higher labor costs, potentially leading to price increases or other adjustments. Tip Credit Policies Expanding paid sick leave, family leave, or health benefits can increase operational costs for restaurant owners, especially smaller independent operators who may already operate on thin profit margins. Paid Leave and Benefits

small businesses can be beneficial for restaurants, while higher taxes might result in increased prices for consumers or cuts in operating expenses.

Deductions for Restaurants

Specific tax policies, like those for restaurant equipment or renovations, could be adjusted, affecting how easily restaurants can invest in upgrades or expansions. Some policies may incentivize restaurant development in certain areas (urban or economically distressed zones) via tax breaks. Healthcare and Benefits Affordable Care Act (ACA) Reforms Depending on the party in power, there may be efforts to strengthen or repeal parts of the ACA, which could affect restaurants that employ a large number of workers. For instance, if the ACA is expanded, restaurants may need to comply with new healthcare requirements for employees. A focus on lowering healthcare premiums or expanding Medicaid can have indirect effects on the restaurant industry, where many employees may be part-time workers who rely on government- supported healthcare programs. Healthcare Costs

Tax Policies and Incentives Tax Cuts or Increases

Tax policies proposed by political candidates can impact restaurant owners' bottom lines. Lower corporate taxes, tax credits, or deductions for

HOSPITALITY NEWS NOV | Page 19

Immigration Policies Visa and Immigration Laws

The restaurant industry often relies on immigrant labor, especially in areas with a high demand for workers in kitchens and hospitality. Changes in immigration laws can either expand or limit the availability of workers, particularly if more stringent enforcement or limits are placed on worker visas (like H-2B for seasonal workers). Policies around deportation, DACA (Deferred Action for Childhood Arrivals), or border control could lead to labor shortages in certain regions if immigrant workers are deported or unable to work legally. Deportation or DACA Impact Political changes often result in shifts in health and safety regulations, including those that impact food safety, sanitation standards, and inspections. These regulations can affect operational costs, especially if new compliance requirements are implemented. Health and Safety Regulations Food Safety and Health Code Depending on the political environment, there may be government intervention or funding aimed at helping restaurants recover from the economic impact of the COVID-19 pandemic. Policies supporting restaurant relief or stimulus funding (like the Restaurant Revitalization Fund) could significantly influence the industry. COVID-19 and Pandemic-related Policies

Environmental Policies Sustainability and Waste Regulations

Some election platforms may include policies aimed at reducing food waste, encouraging sustainability, or regulating packaging materials (such as banning single-use plastics or encouraging composting). Restaurants may need to adjust operations to meet these new requirements, potentially impacting costs or business practices. Depending on political priorities, there may be more emphasis on reducing carbon emissions, which could result in higher energy costs for restaurants. Alternatively, some policies could provide incentives for restaurants to adopt renewable energy solutions or energy-efficient appliances. Carbon Emissions and Energy Costs Elections can create uncertainty, especially if there's a shift in power or unexpected results. This can lead to fluctuating consumer confidence, which may impact discretionary spending in the restaurant industry. People may cut back on dining out if they feel uncertain about their financial future. Consumer Behavior and Economic Impact Economic Uncertainty

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Restaurants that rely on imported goods for their menus may see price increases or supply disruptions if there are shifts in trade policies or tariffs, particularly for products like seafood, wine, or specialty ingredients. Trade Policies and Supply Chains Tariffs and Import/Export Regulations Some politicians may advocate for policies that encourage local sourcing of ingredients, which could benefit local farms but also increase costs for restaurant owners if local products are more expensive than imported ones. Local Sourcing Policies New political leadership may prioritize economic policies that affect disposable income, which directly impacts how much people are willing to spend on dining out. Tax cuts, stimulus packages, or increased government spending may have a positive effect on consumer spending. Changes in Economic Priorities

Regional decisions on things like mask mandates, social distancing, and indoor dining restrictions can have immediate impacts on restaurant operations. Some cities may implement stricter guidelines, while others may ease restrictions depending on the political climate. Public Health and Safety Measures

Consumer Preferences and Trends Cultural Shifts

Local and Regional Politics Zoning and Permitting Laws

Local elections may affect zoning laws and the ease with which restaurants can open, expand, or alter their business. Elected officials may push for policies that either promote or hinder restaurant growth in certain neighborhoods.

The broader political environment can influence consumer preferences, such as movements toward healthier eating, plant-based diets, or a focus on social justice (e.g., fair wages, diversity, equity, and inclusion in hiring). These shifts can affect menu offerings, marketing strategies, and restaurant branding. Elections can have a significant ripple effect on the restaurant industry, shaping everything from labor costs and operational regulations to supply chains and consumer behavior. While some policies may bring benefits like tax breaks or stimulus packages, others may introduce challenges, such as higher labor costs or new regulations. For restaurant owners and operators, staying informed about political developments and planning for potential changes is key to navigating the evolving landscape.

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Chef Opal Poullard: A Story of Persistence & Preparation

By Alexandra Zendrian

A two-time champion of Food Network’s “Chopped” and the honoree for this year’s Society for Hospitality and Foodservice Management (SHFM) who crafted an amazing menu for the event, Chef Poullard is making a large impact on the industry in her new culinary consulting business. f you don’t already know the name Chef Opal Poullard, you certainly will soon. I Constantly curious about the culinary world, Chef Poullard loved food as a child and despite coming from modest means, she wanted to dress up her Spaghettios with shredded Cheddar cheese and black pepper as a five- year-old. Like some eaters, she didn’t like her foods touching and enjoyed organizing culinary items on the plate, deciding which way to eat and pair them. Chef Poullard grew up in Los Angeles and decided to join the U.S. Air Force to find more opportunities. Despite her culinary desires for her future, Chef Poullard was selected to be part of the security forces division in the Air Force, which is the military police and combat unit. Her role took her on travels through Europe and Asia, where she studied the local cuisines. “For about 13 years I took the time when I did go to different bases, whenever I did get to travel to different areas … I tried to immerse myself as much as possible to get to know what I could about food,” Chef Poullard said. Trained in French cuisine as a graduate of The Culinary Institute of America, Chef Poullard loves Italian food “first and foremost” but also enjoys creating Indian curries and Korean soups.

In 2013, at a career fair for special duties after she was deployed in Afghanistan, Chef Poullard was hoping to become part of the Air Force’s culinary team, but it wasn’t until 2017 when she caught her “big break” and was reassigned from her security work. Since that time, Chef Poullard has been on fire. She has been a chef instructor for advanced culinary where she taught more than 300 military chefs, including those at the Pentagon and White House. It was through her chef instructor role that she first learned about the American Culinary Federation (ACF). In addition to her culinary training, Chef Poullard also received wine certifications.

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When she retired from the Air Force earlier this year, she decided to become a chef consultant because she wanted to have a larger impact on the culinary field than opening a restaurant. And with this type of work, Chef Poullard can impact several chefs’ and organizations’ menus. As a chef consultant with her own company, Chef Opal LLC, Chef Poullard helps others with recipe testing, menu development, cooking demonstrations and as a guest chef. A firm believer in speaking things into existence, Chef Poullard encourages anyone with a culinary dream to keep at it. “If you have a dream or anything that you want to accomplish in this life, just know that it’s possible,” she said.

Chef Poullard is a Certified Culinary Educator through the ACF; she also carries a Professional Chef 1 certification through the Culinary Institute of America and Level 2 Award in Wines through the Wine and Spirit Education Trust in addition to her Bachelor of Arts degree in Hospitality Management. She was selected by the First Lady of the United States of America, Dr. Jill Biden, to be a Guest Chef at the White House in 2023. Chef Poullard has also been selected as one of the top 12 chefs in America set to compete at the Inaugural U.S. Culinary Open in February 2025. She currently serves as the Vice President of the ACF Old Dominion Chapter as well as an Evaluator, certifying chefs across America.

HOSPITALITY NEWS NOV | Page 23

CUT, NEW YORK

Luke Omarzu Executive Chef Massimiliano Cortese General Manager

Located at the Four Seasons Hotel New York Downtown, CUT’s New York outpost is the chef’s first Manhattan restaurant. With its own entrance off Church Street, CUT by Wolfgang Puck is where New Yorkers broker deals over power meals, Tribeca’s residents come to dine, wine and unwind, and where world travelers immerse themselves in downtown NYC’s emerging culinary scene.

LEARN MORE

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2025 State of the Restaurant Industry

From the authoritative source for industry sales projections and trends

The restaurant and foodservice industry will continue to grow in 2025. Sales are forecast to top $1 trillion for the first time in history, and the nation’s second-largest private sector employer is on track to add 200,000 jobs, pushing total employment to 15.7 million people. Operators are relying more on technology to meet challenges, to reduce labor, cut costs and boost business, applying tech solutions to marketing, recruiting, accounting, inventory management and more. But given a choice between people and technology, consumers continue to crave human hospitality in their culinary experiences.

FOR MORE, CLICK HERE

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4 Emergency Response Scenarios You Can Prepare For, Starting Today (IFMA 2024)

By Janelle Penny

method—Plain Old Telephone Service, or POTS was deregulated by the FCC, so telecom providers are no longer required to maintain the copper lines and analog phone services that are probably still in your elevators. In addition, the 2019 update to ASME A17.1 requires a video feed and text messaging capability for elevator communications to assist people who are hearing and/or speech impaired and can’t use emergency phones. At World Workplace, Kings III Emergency Communications showcased two solutions for upgrading elevator phones and replacing old POTS lines. Both use a 4G LTE cellular connection to receive calls from elevator emergency phones and patch them through to Kings III’s dispatch personnel. One is a turnkey package where Kings III manufactures, installs, monitors, and services your POTS replacement. The other is a plug-and- play device that only needs access to a power outlet and an adequate cellular signal. HOSPITALITY NEWS NOV | Page 27

No facility manager wants to deal with a major emergency, but one may happen anyway—and it’s up to you to ensure you’re ready. The vendors at IFMA’s World Workplace Conference & Expo offered tips and solutions. Emergencies can happen when you least expect them—and when they occur, it pays to be prepared. Solution providers at the 2024 IFMA World Workplace Conference & Expo shared their tips for tackling four potentially catastrophic emergency scenarios.

Elevator Entrapments

Elevator breakdowns can mean people are trapped inside the cab—and if that’s the case in your facility, the entrapment victims need a way to communicate so you can help them get out. Unfortunately, the standard communication

Evac Chair offers 10 wall-mounted, foldable models, from a manual chair that uses friction to evacuate people down the stairs to a battery- operated model with a weight capacity of up to 560 pounds. The company also has a sling attachment for some of the models that allows users to evacuate infants from hospitals and care units safely. “There are so many things that can happen when an emergency occurs and an elevator stops working,” said Steve Agisnaga, Evac Chair’s vice president of global operations for North America. “Facility owners and managers need to have something in place to be proactive and save lives.”

“The POTS telephone industry and the elevator industry are both going through extreme, historic changes,” said James Bowers, solutions engineering manager for Kings III Emergency Communications. “Kings III has put all of our efforts into making sure we’re ready to provide the correct type of service and keep you up to code, compliant, and free of risk of liability.”

Cardiac Arrest

Does your facility have an automated external defibrillator (AED)? Does everyone know where it is? At World Workplace, ZOLL Medical showcased AEDs that take bystander assistance a step further with real-time CPR feedback. “When you’re doing compressions on someone with cardiac arrest, our AEDs are going to walk you through it—what to do, how to do it, and correct you if you’re doing it wrong,” explained Sina Samali, global product manager for ZOLL Medical’s G5 and Mobilize products.

Evacuating People with Disabilities

From simple fires to terrorist events, there are many reasons why you might have to evacuate people from your facility quickly—and when that day comes, you can’t leave anyone behind. The Evac Chair helps people with disabilities get down to the ground floor quickly and safely, even if your elevators aren’t working. The company’s evacuation chairs were even used to get people out of the World Trade Center on 9/11 and are now featured at the 9/11 Memorial & Museum.

The units are designed for use by people with no medical background and are ideal for any facility or public place where a large number of people congregate. They can be placed anywhere in your building, but ideally, someone should be able to retrieve the AED within three minutes of witnessing a cardiac event. “Act now,” Samali urged. “Don’t wait until something happens for you to purchase an AED. Be prepared beforehand.”

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Water can do an incredible amount of damage in a short time. Are you ready to act if a pipe bursts or your ground floor floods? Ready 2 Respond—a restoration program by Legend Brands—is aimed at empowering facility teams to respond to water damage right after it happens, which can save time and money and limit downtime. Water Damage “What you do in the first 100 minutes determines the next 100 hours,” said Michael Redd, MRO sales manager for Legend Brands. “You can help mitigate some of that initial water damage even before the contractor arrives, and that can be helpful in the scale of loss.” R2R’s seven-step process starts with an on-site assessment. Your facility will be inspected, and R2R professionals will help you determine where the gaps are in your response to water damage and loss, explained Rachel Paff, Ready 2 Respond strategic communications manager and public relations. You’ll learn how different pieces of equipment can assist your response, and your staff will be trained on how to conduct initial restoration steps.

“We’re talking about a shift in culture and leadership—not asking people to add to their very full plates, which all facility managers have, but understanding they can respond and respond well,” Paff said. “It’s a powerful thing to see.”

HOSPITALITY NEWS NOV | Page 29

MELTING POT CONTINUES GROWTH

Melting Pot Growth Heats up With New Deals Signed, More Restaurants in Development The fondue franchise is actively growing in Tennessee, Arkansas, Nevada and California as it continues to field inquiries from highly qualified candidates in major markets nationwide. Want to own your first Melting Pot?

Melting Pot, the beloved national fondue franchise, is heating up in 2024. With 92 thriving restaurants and another six in development, the franchise is bringing its unique experiential dining model to more markets nationwide as it helps guests connect, celebrate, and enjoy a one of a kind dining experience. The brand’s expansion is fueled by a surge of interest from enthusiastic franchisees. Recently, it inked deals for Nashville, Tennessee, and Bentonville, Arkansas, and interest in the fondue concept is heating up in Reno, Nevada, and Fresno, California, too. Franchisees in New Haven, Connecticut, also recently signed a lease for 20 George Street and have begun development with plans to begin serving guests this fall. “It’s clear that this goes beyond just a business opportunity for our owners. The people who become a part of our franchise community want to be the caretakers and custodians of the Melting Pot brand in their communities,” CEO Bob Johnston said. “For guests, we offer a chance to escape, make great memories, and pursue dreams. For somebody who becomes a franchisee, we do something similar. We give them a chance to immerse themselves in the business and create memories for themselves, their team members, and the countless guests they’ll end up serving.”

The multigenerational franchise team working to open in Bentonville fits this mold quite well. “We’ve been long-time Melting Pot guests. It’s a product that we all love and believe in, and it’s something that’s particularly suited for the Bentonville area,” said Chad Hickerson, one of the Arkansas owners. “We want to deliver a quality food and dining experience that will quickly become a hallmark of special occasions and even routine enjoyment for countless individuals, couples and families in the region and beyond.”

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

Frost ChillZicle Juice Cocktail

www.drinkarizona.com

PRESS RELEASE

HAPPINESS FOODS™ Launches Premium Line of Sprouted Organic Pumpkin Seeds in 5 Exciting Flavors

Meet Your New SuperMOOD Food!

Activate Your Food, Elevate Your Mood!™ Bringing the Power of Sprouting to Your Pantry with 5 Delicious Flavors [New York, NY] – HAPPINESS FOOD S, a new and innovative better-for-you snack brand, is thrilled to announce the official launch of its line of sprouted organic pumpkin seeds, delivering the perfect fusion of flavor and nutrition. Available now in 5 bold flavors, HAPPINESS FOODS offers something for everyone: • Unsalted for the purist • Himalayan Pink Salt for a clean, mineral-rich option • Zesty Garlic for a savory, robust flavor • Vanilla Cacao for a sweet and smooth flavor profile • Caribbean Coconut for an island-inspired tropical twist — Coming soon! Sprouted seeds are a nutritional game-changer and offer significant advantages over their unsprouted counterparts. They are good for your microbiome and overall health. And, sprouted seeds also enhance digestibility and nutrient absorption. Why Sprouted? ‘Sprouted’ Pumpkin Seeds = Tiny Powerhouses of Nutrition! HAPPINESS FOODS is USDA Certified Organic, Kosher-Certified and women-owned. HAPPINESS FOODS sprouted organic pumpkin seeds are: • High in protein, delivering a plant-powered boost of energy! • Good for gut health, a.k.a our ‘2nd brain!’ • Benefits of sprouted pumpkin seeds are far-reaching and may help prevent cancer, Alzheimer’s, heart disease, Parkinson’s and depression. • Perfect for vegan, paleo, keto, plant-based and gluten-free diets. “With the growing demand for nutrient-dense snacks that check all the ‘better-for- you’ boxes - we are proud to offer a product that combines health benefits with crave-worthy flavors,” said Elizabeth Karmel, ‘Builder of Happiness’ at Happiness Foods. “Our sprouted pumpkin seeds are designed to be enjoyed by everyone, whether you’re looking for a quick energy boost, a workout recovery snack, a superfood add-on to your meal plan recipes, or just a delicious, guilt-free treat.” 14-Month Shelf Life: Freshness That Lasts HAPPINESS FOODS sprouted pumpkin seeds have an impressive 14-month shelf life, making them the ultimate pantry staple for long-lasting snacking. Our sprouting and ‘gentle dehydration’ process is nutrient-preserving and creates our signature crispy crunch. Seeds remain fresh and flavorful for an extended period ensuring top-notch quality and taste.

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PRESS RELEASE

Whether you’re looking for a grab-and-go snack, a salad or soup topper, or that healthy boost to your favorite recipe, smoothie or dessert, HAPPINESS FOODS sprouted organic pumpkin seeds are as versatile as they are delicious. Their convenient packaging and variety of flavors means you’ll never run out of ways to incorporate them into your daily routine. A Versatile Snack for Every Occasion HAPPINESS FOODS is more than just a brand – it’s a movement toward better eating and balanced living. Our goal is to bring joy and wellness to every bite through clean, natural ingredients and mindful eating for everyone. With a commitment to quality and flavor, we’re excited to take healthy snacking to new heights. Join the Happiness Movement! HAPPINESS FOODS sprouted organic pumpkin seeds are available for purchase now on www.happinessfoods.com and will soon be rolling out on Amazon and in select retailers across the country. For more information, recipes and to join our community, follow us on Instagram @happinessfoodsco. Availability and Where to Buy

About HAPPINESS FOODS

Founded in 2024, HAPPINESS FOODS is a pioneering brand that specializes in sprouted organic pumpkin seeds with a lineup of exciting flavors designed to satisfy both sweet and savory palates. Our mission is to make healthy snacking joyful, convenient and accessible, one sprouted seed at a time.

Contacts: Hilary Pereira Elizabeth Karmel

PR@happinessfoods.com www.happinessfoods.com

HOSPITALITY NEWS NOV | Page 33

Full list of season’s holiday must-haves featured on OprahDaily.com Point Reyes Farmstead’s CHEESE & THANK YOU gift collection SELECTED AS ONE OF OPRAH’S FAVORITE THINGS 2024

Oprah’s Favorite Things list is a must-have holiday shopping guide that features the most ingenious gadgets, fashionable sustainable goods, decadent desserts and the finest finds in home, fashion, and beauty, with 51 gifts under $50. For more than 25 years, the brand has showcased must-give gifts for the holidays, often serving as a launch pad for small businesses and highlighting the inspiring stories of the owners behind the products. CHEESE & THANK YOU is perfect for any holiday occasion where a simple gift just isn't enough - because sometimes the best way to show appreciation is through the universal language of cheese!” The thoughtfully curated CHEESE & THANK YOU gift collection brings together a delicious selection of handcrafted cheeses with delicious accompaniments that together create a ready-to-serve appetizer or delectable after-dinner cheese course. This pack includes: TomaRashi, featuring a togarashi spice blend with gentle heat, umami, and nutty flavors; Bay Blue, a rustic-style blue cheese with mellow flavor and sweet salted caramel finish; Gouda, with notes of hazelnuts, butterscotch, and cooked cream; Truffle Brie, luxuriously silky-smooth and studded with black summer truffles; Divina Sour Cherry Spread; Ines Rosales Cocoa Cayenne Pepper Sweet Olive Oil Crackers; and a handy Point Reyes cheese knife. Co- Founder of the women-owned Point Reyes Farmstead Lynn Giacomini Stray explains, Cheese lovers, hostesses, in-laws…these are just some of the folks who will fall for these artisanal cheeses. The TomaRashi, Gouda, Bay Blue, and Truffle Brie come along with sweet olive-oil crackers and a sour-cherry spread. They’ll put the enclosed cheese knife to use immediately.” Nov. 1, 2024 – Point Reyes Farmstead Cheese Company announced today that the CHEESE & THANK YOU gift collection is included in 2024 Oprah’s Favorite Things holiday gifts list featured on OprahDaily.com and in Oprah Daily’s special print 2024 Holiday Edition, on newsstands nationwide on November 12. This is the second year in a row that Point Reyes’ award-winning artisan cheese has made the prestigious list. This year, most gifts were selected from inspiring small businesses, including women-owned, Black- owned and other minority-owned businesses from around the country. To shop the full list of items please visit: https://www.oprahdaily.com/oprahs-favorite-things-2024. The CHEESE & THANK YOU gift collection is available for purchase at www.pointreyescheese.com and in the Oprah’s Favorite Things gift guide exclusively in Amazon’s store at amazon.com/oprah, as well as via the Amazon shopping app. As Oprah says on OprahDaily.com, Twelve lucky readers will have the chance to win all of the items on Oprah’s Favorite Things List in the 12-Day Give-O-Way Sweepstakes (https://oprahdaily.com/favoritethings) which runs from November 12 through November 23, 2024. Oprah Daily’s special print 2024 Holiday Edition featuring the The CHEESE & THANK YOU gift collection on the 2024 Oprah’s Favorite Things List hits newsstands nationwide on November 12. About Point Reyes Cheese Farmstead Cheese Company: In 1959 Bob and Dean Giacomini established their sustainable dairy farm along Highway 1, just north of Point Reyes Station. In 2000, together with their daughters, the family began making cheese on the farm with milk from their own herd of Holsteins. In 2010, the family opened The Fork, a culinary and educational center, offering farm-to-table educational experiences for both consumers and the trade. Three of the Giacomini sisters, Diana, Lynn and Jill now own and run the WBENC-certified, 100% women-owned company that is recognized internationally as an award-winning producer of best-in-class, hand-crafted, artisan cheese. With production locations on the farm and in nearby Petaluma, the Point Reyes Farmstead product line contains Original Blue, Bay Blue, Toma, TomaProvence, TomaTruffle, TomaRashi, Gouda, Quinta, Truffle Brie and Fennel Blue. The product line is available nationally at independent cheese shops and specialty grocers and online at pointreyescheese.com As Oprah’s Favorite Things celebrates the 10th anniversary of Amazon’s partnership, The CHEESE & THANK YOU gift collection is available for purchase at www.pointreyescheese.com and exclusively in Amazon’s store at amazon.com/oprah, as well as the Amazon shopping app. More than 60% of sales on Amazon’s store come from independent sellers – most of which are small and medium sized businesses. To shop the full list of items please visit: https://www.oprahdaily.com/oprahs-favorite-things-2024.

Point Reyes Farmstead Marketing & Media Contact Leigh Gardner-Gmeiner, 800.591.6878, leigh@pointreyescheese.com

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