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Who Who’s MR. RATIONAL Simon Lohse PRESIDENT

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RATIONAL NORTH NORTH AMERICA

REDEFINES & REINVENTS “CUSTOMER SERVICE”

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“TOUCHLESS FOOD EXPERIENCE” THE PANDEMIC, ALTHOUGH IN ITS FINAL PHASE, LEAVES ITS MARK

ON THE INSIDE Association News Service Directory Employment Opportunities Calendar of Events

HOSPITALITY EXPOS REVIEWED NEW ENGLAND Restaurant & Food Show

Travel & Leisure Robotics 53 - 63

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A MESSAGE FROM OUR PUBLISHER

A s the Publisher of HOSPITALITY NEWS, it’s my responsibility to make sure each edition is populated with informa- tive, interesting and relevant news. To that end, I have a team of reporters searching for stories that will be helpful in making sure the readers are able to pick up information that will be helfpul th daily tasks. As the world slowly moves pas the pandemic and the focus switches back to business, deal with the residual challenges left us by the pandemic.

Such problems include the copromised supply chain, the challnege of filling open positions, the new posture of the working class, not so excited to return to work, and now record inflation. Technology has been booming in spite of it all and the presence of robotics has become more dominant, partially to fill the void of the needed workforce. For that reason I have built a section in this edition of robotics, and it’s quite interesting to see the advancements with them.

Eddie Daniels Publisher

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The National Restaurant Association Show is back—and we are here to help. Join your peers from across the foodser- vice industry in Chicago on May 21-24, 2022, and discover exciting new products, interact with innovative new equip- ment, create business connections with key suppliers, access expert-led education sessions on today’s biggest topics, and make invaluable peer-to-peer networking connections. The 2022 Show is the must-attend event for the foodservice industry—it’s the only place where you’ll find everything you need to grow in today’s new reality.

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ON THE INSIDE 8 12-13

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

5 Reasons People Stay Unemployed THE TRAVEL VIRTUOSO 8 CHALLENGES FACING RESTAURANTS AND HOW TO OVERCOME THEM Can Inflation be a Good Thing?

Publisher Ed Daniels

Editor-in-Chief Maria Medina Executive Assistant Caren Franklin Contributing Writers

Martin Daniels Eleni Finkelstein Linchi Kwok

Cole Mckisson Kim Bunn-Minsky Carol Terracciano

24 22 26

National Restaurant Association Show

Design/Creative Director André Garabedian Digital & Social Media Director Margarita Kilpatrick Social Media Specialist Emily Moletteri Lauren Swantko HOSPITALITY NEWS Created by Media Magic, Inc. 245 Newtown Rd., Plainview, NY 11083 HospitalityNewsNY.com (516) 376-6862 Margarita Kilpatrick Editing and Proofing

International Restaurant & Foodservice Show

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ACF-LONG ISLAND AWARDS GALA

Gas Vs. Electric Conversations Heat Up

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How Retailers Can Rival Restaurants For Delivery

ONDO FOOD LOCKER SYSTEM

INNOVATIVE CONCEPTS GO WILD

42-43

The Advantages of Partnering with the Bread Bakers Guild of America

40 44

Hotels Launch Ad Campaign After Omicron Sinks Occupancy

50 SHFM RAMPS UP FOR THE ANNUAL CRITICAL ISSUES CONFERENCE

Ron Ehrhart, FSP and Industry Icon, Breaks Weight Lifting record

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ACF-LONG ISLAND HOSTS GALA EVENT OF THE YEAR, A SUCCESS

A Fight For Equality

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Service Directory

Employment Opportunities

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Upcoming Events

908-359-5500 rcfinefoods.com

6 With many years in foodservice sales, strong ideals, and the vision to fill a much needed market gap, Rubin Cohen founded RC Fine Foods with his wife, Elaine, in 1972, the rest is history which can be readon their web site. About RC Fine Foods High quality specialty products delivered directly from the manufacturer to the end user.

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national restaurant show exhibitor highlights RATIONAL NEWEST PRODUCTS ROBOTICS WHAT’S NEW IN THE WORLD OF COFFEE GHOST KITCHENS VENTLESS COOKING EQUIPMENT POINT OF PURCHASE READ UP ON THE SMARTEST EQUIPMENT SHOWCASED AT THE NATIONAL RESTAURANT SHOW

Dining with Dogs In the past few years, it appears that more people have dogs as pets and don’t want to leave them at home when they dine out . This is starting to create a problem for restaurants as customers want to bring their dogs inside of restaurants and eat with them at the table . This creates a conflict for the owner of the establish- ment as only service dogs are allowed into restaurants . So, what exactly is a service dog ? According to the Americans in Disabilities Act (ADA) a service dog is defined as Service animals are defined as dogs that are indi- vidually trained to do work or perform tasks for people with disabilities.

Examples of such work or tasks include guiding people who are blind, alerting people who are deaf, pulling a wheelchair, alerting and protecting a person who is having a seizure, reminding a person with mental illness to take prescribed medications, calming a person with Post Traumatic Stress Disorder (PTSD) during an anxiety attack, or performing other duties. Service animals are working animals, not pets. The work or task a dog has been trained to provide must be directly related to the person’s disability. Dogs whose sole function is to provide comfort or emotional support do not qualify as service animals under the ADA. As you can see from the above definition emotional support and comfort dogs do notqualify as service animals. A restaurant owner is not allowed to ask the dogs owner what his disability is , but instead can ask , what service does the dog provide ? The acceptable answer is one of those listed in the definition . There is no national tag or certificate that identifies a service dog and you are not allowed to ask for anything like that . If a person presents a doctors note stating that it is an emotional support or comfort dog this does not qualify the dog as a service animal, as a matter of fact they are specifically excluded under thelaw. ( Check with your local jurisdiction in regards to this) A service dog must be under the owner’s control at all times and cannot walk around the establishment. There are only two reasons that you can remove a service dog from the establishment. 1) it is not housebroken 2) the owner is not controlling the service dog or is not attempting to control it. Dogs that are trained as service dogs are usually well controlled and should not cause a problem. So, what do you as an owner do when someone has a dog in your establishment and it is identified as “ an emo- tional support dog“ ? That is up to do . Most health departments will cite a violation if it is not a service dog as identified in the ADA . The choice is to explain the regulation to the customer, show them a copy of the law and hope that they under- stand , you can explain the regulation and make a one-time exception or you can ask them to leave, it is depen- dent on how you want to handle it . Unfortunately, in today’s world a dissatisfied customer will write one or more awful yelp review or something along those lines . There are many foods safety hazards that are associated with a dog in a restaurant . The most observed issue is staff petting and playing with the dog and then serving food without washing their

hands or changing their gloves. Guests often hold the dog in their lap and the dog has their head on the table, or they let them walk on the table and guests often try to feed their dogs from the restaurant’s plates and utensils. Just watching a server pet an emotional support dog and then bring someone their food without changing their gloves is enough to make me run out the door . If they are doing that what other health risks are in the establishment ? Service animals are only allowed in the public areas and not in the kitchen or

preparation areas in the kitchen . When your cook comes to work with his emotional support fluffy white dog who is in his arms , do not let the dog into the kitchen . Even if your cook brings a service dog, the American in Disabilities act only provides for public areas . Most local jurisdictions have rules for outdoor dining with pets so it is a good idea to check with your local regulatory authority regarding these .

For more information and a copy of the regulations: https://www.ada.gov/service_animals_2010.htm

Remember that only dogs ( and in some cases miniature ponies ) are service animals . When your customer comes in with their service parrot, snake, cat or pot-bellied pig, you do not have to seat them! Written by: Beth Torin RD, Chief Operating Officer Food Safety Design and Protection 917.743.0217 btorin@bettercallbeth.com Bettercallbeth.com

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These articles always start with “ever since I can remember…..” well, ever since I can remember, I absolutely loved cooking. As a teenager, I never made the connection that I could pursue something like cooking as a career choice, let alone, go to school to become a chef.

It was complete happenstance that I stumbled into the kitchens at New York City College of Technology, CUNY, in May of 1983. Accompanying a friend who was planning to attend the school that fall, I fell in love with the kitchens and signed up that day for the program. Far and away the most important ingredient for success is Passion. Being an educator has been a bless- ing for me. I love the challenge of taking students who have limited skill sets and developing them into award-winning culinarians. The most important misconception about being a chef is it is all about culinary skill. Yes, we call it culinary arts but what we do is commerce---it is business, and you need a man- agement degree for this. I love to observe the growth of students. I teach the freshman culinary lecture class and then the senior capstone class, so I see their growth over four semesters. I inspire my students to embark on a journey of Self-improvement; aspiring to be bigger, stronger and faster everyday in their professional and personal lives. As a young culinarian, I did not journal my experiences so I lost the ability to reflect back on the knowledge I learned, the challenges I overcame and the positives I developed. I routinely assign all of my students a journaling assignment now. During the pandemic I was asked over and over again if this industry would recover. There were those that said it would take years. I believed it would not only be among the first business to re-establish and thrive, but that it would do so at historic levels. We are seeing that now---tremendous growth---AND opportunity. Tons of great jobs, with higher pay. It has never been a better time to be a chef, pastry chef or hospitality professional! Chef Frank Costantino

Dr. Frank C. Costantino CEC CCE CCA AAC Assistant Vice President, Academic Affairs Dean for the School of Hospitality Management and The Culinary Institute of New York at Monroe College Executive Chef, The Dining Lab at Monroe College Coach, Team CINY ACF National Student Competition Chair

ACF COOKING CHALLENGE IN REVIEW

Held in New Rochelle NY, another successful event was had and enjoyed by not only the participants and the judges but also many family members and friends joined to watch the tense moments of those being tested, and challenged with the task of cooking items and displaying it. The equipment used was the dependable equipment at the culinary school and the hearbeat of the kitchen were RATIONAL ovens, which always prove de- pendable and efficient to opperate. Many had won medals of different levels and all left felling a lot more accom- plished from wehn they first came.

The ACF chapters run cooking competitions throughout the year and it’s interesting how not only the students look forward to the competitions, but so do the instructors, as was the case in this recent competition.

Frank Costantino a long standing teacher of the culinary, with two sons, both active in the culinary arts has been registered and participated in the competition.

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About two years ago, I expected home-sharing and luxury hotels to recover sooner than other lodging products based on a consumer survey about travelers’ shifting intentions to use various lodging products after the pandemic (Kwok, 2020). We have already seen how well home-sharing facilities and extended hotels have been doing since summer 2020. Now that we are gradually recovering from the pandemic, has luxury travel come back yet? People want to travel again in 2022 Unlike 2020 or 2021, where almost half of the consumers had canceled or postponed their vacations, only 5.5% may push their plans to a later date, and less than 4% want to cancel this year (Jacob, 2022). People are ready to hit the road again. Moreover, many people want longer trips and will book them early. Some luxury vacations are already fully booked this year. Luxury vacations are trending now Not everyone lost jobs or struggled during the pandemic. Those who accumulated more wealth in the last two years are now longing to spend more money on experiences with their loved ones, driving up the demands for private villas, private jets, private tours, and luxury vacations. For example, the Mediterranean is traditionally a popular destination for private yachts. Some companies have already seen 80% of their charters to Spain being booked in the summer. Within the States, selected luxury ranches in Montana and Wyoming are also fully booked until February 2023 (Jacob, 2022). Rate increase in luxury hotels can beat the inflation According to a recent CBRE forecast (CBRE Hotels, 2022), the US lodging market is expected to see a rate recovery in 2022 and a full RevPAR (revenue per available room) recovery in 2023 compared to the pre-pandemic 2019 levels. Most likely, only luxury hotels have the leverage to exercise rate increases that exceed the pace of inflation. Last year, my students conducted a market analysis of Orange County, California. We found that the rates in the mar- ket’s luxury chain hotels were already three times higher than the upper-upscale hotels and nine times higher than the economy chain hotels. People are willing to pay a lot more for a luxury travel experience. Luxury travel is back already, although it might have arrived quietly. References CBRE Hotels. (2022, March 17). CBRE forecasts continued US hotel recovery in 2022 despite increasing risks. Hospi- talityNet.org. Retrieved on March 20, 2022, via https://www.hospitalitynet.org/news/4109515.html Jacob, C. (2022, March 18). The 4 types of vacations that may be hard to book in 2022. CNBC News. Retrieved on March 20, 2022, via https://www.cnbc.com/2022/03/18/the-4-types-of-vacations-that-may-be-hard-to-book-in-2022. html Kwok, L. (2020, June 4). Will home-sharing and luxury hotels recover sooner after COVID-19? HospitalityNet.org. Retrieved on March 20, 2022, via https://www.hospitalitynet.org/opinion/4099019.html TRAVEL OBSERVIATIONS AS THE PANDEMIC WINDS DOWN By Linchi Kwock

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The Chirs Palmer team brings the house down wirh applauding and acknowledging his accomplishment and career successes

Chef Palmer Brown, a native New Yorker from Long Island, spent the better part of his illustrious career on Long Island. Being an active advocate of the ACF, ha as many support the organization an its mission. Chef Chris is certified with distinguished credentials with a long history of successes. Currently he is the Executive Chef of the well known and landmark Crest Hollow Country Club in Woodbury L.I. Anyone spending just a few minutes with Chef Chris, can tell immediatley this is a passionate and spiriterd Chef. Read more about Chris in the next edition.

23 EXECUTIVE CHEF PALMER PALMER

in review

Chef Massimo Bottura Chef Patron, Osteria Francescana and Founder, Food for Soul In a personal “fireside chat”, join us for a one-on-one with world-re- nowned Chef Massimo Bottura as we explore Osteria Francescana and his philanthropic nonprofit, Food for Soul. Throughout the COVID-19 pandemic, Chef Bottura kept his eyes fixed on his mis- sion to reinvent the way we think about sustainable cooking, avoid- ing food waste, and expanding the Refettorio network around the world as a mindset change, rather than a charity. Interviewed by food sustainability expert and Chief Sales Officer of Do Good Foods, Thomas McQuillan, we’ll learn how Chef Bottura ideates around food to create delicious and nutritious food that promotes collab- oration and empowers an environment of inclusion for all across his hospitality and social endeavors. Be prepared to be inspired and learn from one of the most iconic chefs of our time. As Chef Bottura often says, ”There is a future in our future!” KEYNOTE SPEAKER

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EDWARD G. LEONARD, CMC DIRECTOROF CULINARY / EXECUTIVE CHEF FRESH MEADOW COUNTRY CLUB

Edward is one of only 73 Certified Master Chefs in the country and is one of four that also holds the master chef designation from Germany and World cooks society. Recent winner of the 2021 ACF Innovation award for Culinary Arts along with being honored this September 2021 receiving the Culinary Excellence Award for Outstanding Executive Chef and Leadership for “Private Golf or Country Clubs “ at the third annual Golf Kitchen Culinary Excellence Awards at Glen Arbor Golf Club.

He spent 13 years with the leading British hotel and catering company Trust- House Forte traveling the globe and based in New York City holding positions as Corporate Chef of North America, Director of Operations, Vice President and Executive Vice President. Hotels such as Plaza Athene, Westbury, Watergate in DC along with high end dining rooms for corpora- tions like NatWest Westminster Bank, General Electric and American Express. He spent eight plus years with the famed Westchester Country Club & Hotel. In his tenor, he placed the culinary program on the map in the club and resort world locally and globally and club became the 12th ranked Platinum club in the country. He took making an impact for the industry with students becoming Vice President of Culinary Aca- demics for Le Cordon Bleu Chef North America with 14,000 students overseeing 16 colleges, creating a restaurant and capstone concept for students last class called Technique for 13 of the colleges. He built cultures of excellence in challenging and large properties like General Electric’s World head continued on page 38

FOR IMMEDIATE RELEASE RoboBurger, the World’s First Robot Burger Chef in a Vending Machine Format, Launches Nationally Robot-chef cooks and serves contactless burgers made from scratch in about 6 minutes (March 25, 2022) - RoboBurger, the world’s first fully autonomous robotic burger chef, launched today with a ribbon cutting at the Newport Centre, a Simon Mall in Jersey City, NJ. This restaurant in miniature cooks restaurant-quality freshly grilled burgers from scratch, and it will soon be heading to airports, malls, colleges, offices, factories, and military bases across the country. RoboBurger is an artificially intelligent, self-operating, patented kitchen designed to include all the processes of a restaurant at a fraction of the size. It measures 12 square feet, plugs into a traditional wall socket, has a refrigerator, an automated griddle and cleaning system. The robot uses a five-step cooking process similar to what chefs use in quick service restaurants. The robo-chef grills the patty, toasts the bun, dispenses the selected condiments, assembles the burger, and delivers it piping hot in about six minutes, for only $6.99. RoboBurger is the first hot food vending machine approved at the gold food standard for safety by the National Sanitary Foundation at the standard NSF/ANSI 25. “I started RoboBurger in my garage 17 years ago, and now there couldn’t be a better time to bring it to life and have everyone experience it,” said Audley Wilson, RoboBurger co-founder and CEO. “RoboBurger gives everyone freshly grilled burgers - while ensuring a safe, contactless experience. RoboBurger always comes out piping hot and is never pre-cooked and kept warm.” About RoboBurger: Founded in 2019, RoboBurger is the world’s first fully autonomous robotic burger chef that creates restaurant-quality burgers from scratch. Headquartered in Newark, NJ, the minority-owned business (MBE) is led by CEO and Partner Audley Wilson, CTO and Partner Dan Braido and CMO and Partner Andy Siegel. Learn more at www.theroboburger.com. Contacts: dana@theroboburger.com teo@theroboburger.com Meet RoboBurger, The World’s First Burger Robot in a Box RoboBurger is a restaurant in miniature. We have reimagined the quick service restaurant and made it better. RoboBurger is like having a personal chef for 6 minutes, that dedicates all its attention to making YOUR burger, with the perfectly grilled patty, and a crispy, fresh toasted bun. Our robo-chef uses a 5 Step Cooking Process, sim- ilar to what chefs use in a traditional restaurant. RoboBurger has the fastest grill to hand technology in the industry. You can get a fresh, piping hot burger, right off the grill, 30 seconds after it’s ready. That’s our secret to excellent taste. Say goodbye to heat lamp burgers and pre-heated patties. The best part? RoboBurger is small, taking a vending machine size footprint. It is also plug and play, needing only an electric plug to function. That allows us to make fresh burgers at the press of a button anytime, anywhere. Experience a RoboBurger cooked in the smallest kitchen you’ve ever seen.

GET READY TO SAIL ON OUR “BLACK & WHITE THEME” DINNER AND NETWORKING MIXER CRUISE THURSDAY, JULY 21, 2022

BOT SPOT SECTION STORY

HED: Why This Hospitality Tech Trend is The Permanent Future for Restaurants

Although restaurants hesitated pre-pandemic, now they’re div- ing in full force to the hospitality tech trend that’s destined to stay as part of their operations dynamic: automation. After the not-so-gentle push from COVID-19 and health restrictions, you may have had to come up to speed fast on technology. But the good news is that all those implementations and automa- tions you’ve added in recent months are definitely part and parcel to the future of dining. A recent Lightspeed study found that 50 percent of hospitality operators plan to utilize automation technology in the next two to three years, and 43 percent of study respondents agreed that new tech adoption over the last two years has been critical for their business survival. Even before COVID, dips into digital were slowly rising, but the pandemic threw automation and tech into overdrive. With

the same Lightspeed report, 90 percent of industry operators, owners, and managers said technology adop- tion was critical for their pandemic survival, and 47 percent of full-service and 37 percent of quick-service operators felt new technology was key for their businesses. Forward-thinking restaurant owners saw technology pro- viding ways to become more efficient, simplify processes, lower labor costs and human errors, and raise profits. Plus, the National Restaurant Association recently found that four in five operators are understaffed including 81 percent of full-service operators and 75 percent of limited-service operators meaning automation and hospitality technology can help with some heavy lifting. With Research and Markets predicting the global food au- tomation market is poised to reach $14 billion by 2025, restaurateurs and foodservice operators are turning to tech, automation, and robotics to handle challenges and help improve their business. Because automation can shift the flow of online ordering to loyalty programs, accounting to inventory management, and analytics to customer relations, here are a few reasons why this isn’t so much a trend, but the continuously evolving future for restaurants who want to increase efficiencies and check values while decreasing costs. Labor Woes are Still A Problem Labor costs are always one of the highest expenses of running a restaurant or foodservice business, but with the wild ride of the pandemic, it’s even more rocky. Hiring and firing have been rampant, and it’s become nonnegotiable for restaurants to use automation and technology to spackle the gaps forming in their opera- tions.

Robot Helpers Join Dining Staff At Pleasanton Senior Living Community Robbie and Stoney serve meals and even help cleanup PLEASANTON, CA — Meet Robbie and Stoney. You can find the robots drifting around the dining room at Stoneridge Creek senior living community in Pleas- anton assisting the staff with their tasks. “If you would have told me two years ago that in a senior community we would have robots and contactless din- ing I wouldn’t have believed it,” Zachary Zeigler said. Yet Zeigler, the Food and Beverage Director, found himself deep into nearly a year’s worth of research looking into ways to adapt his dining program to a pandemic-friendly approach. He decided to add the Servi robots, a Tesla-inspired technology, to the dining team and also added QR codes on the menus. The robots essentially have two modes: food runner and busser. When the chef is done preparing the food, Robbie or Stoney come pick it up and take it to a table number the chef punched into the machine. The wait staff serves the food. Then, the robots take the dirty dishes back to the kitchen to be washed. “They help the waiters save so much time by doing the running around and things they don’t like to do,” Zeigler said. Helping with the grunt work, the robots allow for the limited wait staff to be able to excel in what they like doing - hospitality. Giving them an additional hand in a sense, the staff has more time to communicate with the resi- dents. “They’re definitely not meant to replace anybody. We need our servers, they’re an integral part of what we do and their interactions are so important.” Zeigler said. Residents in senior living facilities are used to their routines. Changing them comes with caution. Luckily, at Stoneridge Creek, the residents were more than ready to adjust. “Initially, they were nervous, it’s a big change. But once they saw it in place and saw how effective it was, that wow factor disappeared,” Zeigler said. Gloria Lotten, a resident at Stoneridge Creek, said the community actually embraced the new staff members. The residents even decided to give them names and it stuck. “We hardly expected to see something like this. But everyone has been very receptive,” she said.

The robots came to the facility in October as they were one of the first communities of its kind to add the tech- nology. Communities across the country from Indiana to Florida have since been calling them to ask how it works. These days, Robbie and Stoney aren’t the talks of the community anymore, they’re just in the background doing their job. “Now we hardly see them, they’re there and they’re very functional. It’s not a curiosity anymore,” Lotten said. Instead, Lotten shifts the attention to Zeigler, expressing the community’s appreciation for his commitment to their safety and happiness. “I am very proud of Zachary because he is on top of things and during COVID he’s done such a fantastic job of keeping us all fed safely. He’s absolutely the best.”

continued from page 22 quarters which featured 3 high dining rooms each with their own chef, full employee eatery for 6oo daily and a 28-room Hotel designed by I. M. Pei along with corporate jets out of Westchester NY, Reynolds Lake Oconee Georgia and then, the Polo Club in Florida, putting them on the map, drawing talent and winning awards for Food & Beverage. He is considered to be in the top 1% of culinary leaders in the club and resort industry.

Chef is now director of culinary operations of Fresh Meadow Country Club where he is building a new culture with his “Culinary pride program “Chef is recognized at the highest level for his contributions and impact on the profession in the states and globally.

His mentorship has taught and groomed many culinary professionals who are now leaders and executive chefs in the profession including the training of 4 certified master chefs. They say the legacy of a true chefs is what happens to those who leave his kitchens, chef Leonard has a trail of chefs he has impacted through the years. A sample of now Country club and resort Chef ’s Brian Beland, CMC, John Moosmiller, CMC, Michel Ruggerio, Mike Matarazzo, Matthew Roach, Michael Sturgis, Nick Laundry, Joe Albertelli, Cara Larocca, Alejandra Cuneo, Steve Goldson, Shawn Loving, CMC, Daryl Shuler, CMC, to name a few. Many clubs, resorts and hotels use his “Culinary Pride” program as his protégés carry the culinary pride gospel he teaches. He has won numerous awards and has been recognized a true leader in the states and globally teaching and sharing his passion in Singapore, Germany, Italy, Portugal, Hong Kong, New Zealand to name a few countries he has impacted. In 2014 Ed was the first American chef to be presented the YiYin award in Beijing China for his impact within the culinary profession on a global scale and holds a honorary doctorate in culinary arts from Johnson & Wales Univer- sity Some of chefs awards & recognitions include’ State University Distinguished Visiting Chef Medal and diploma from the International Chinese Cuisine Chefs Huaxi China 2012 YiYin Award Beijing China 2012 Presidents Master Chef Pin Germany 2010 keynote speaker at Nanning, China’s festival of chefs. Inducted into the Cordon D’OR culinary hall of fame. Winner of Two Cordon D’ OR awards for “You Eat with Your Eyes” Presented three culinary awards for his books Cooking with America’s team and Private club cuisine cooking with a master chef Over 50 gold medals in cookery from the USA and Globally Sante magazine culinarian of the year. Honorary Member Dubai Chefs Association & Portugal Chefs Association. Chefs award for professional global contribution Singapore Chefs Association Gold medal award from the Gourmet Summit in Singapore for best chef and leader in culinary arts Keynote Speaker Café educational conference Keynote speaker CMAA conventions Inducted into the Antonin Careme Society at a private diner in San Francisco. Twice featured chef at the James Beard House New York for a Dinner with the masters and a double gold medal winners’ wine and food tasting dinner Awarded the rare Crystal Chef Award Van Heche Restaurant Company Holland

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SETUP ANY GHOST KITCHEN WITH MIDDLEBY MARSHALL WOW! OVENS

T he demand for pizza is unwavering. According to PMQ Pizza Magazine’s 2021 Pizza Power Report, the total sales for independent pizzerias last year increased, and the annual pizza sales in North America will go up by 10% this year. Fulfilling orders quickly, being flexible, and streamlining processes are essential in a ghost kitchen. Making pizza baked with Middleby Marshall WOW! conveyor ovens can help you with all of that and more in the growing ghost kitchen industry. PRODUCING FOOD FASTER The speed at which a ghost kitchen can fulfill orders directly impacts their bottom line. An uneven conveyor oven bake, long temperature recovery times, and being limited to cooking one type of food at a time can reduce how quickly orders are processed. WOW! conveyor series ovens utilize variable airflow technology allowing the operator to have complete control of the airflow in the baking chamber, making for rapid baking without burning. WOW! Ovens also cook pizzas 30% faster than other conveyor

systems and are stackable up to three units high, allowing more food to be cooked at once to improve throughput. PROVIDING MENU DIVERSITY Food on the menu of pizzeria-style ghost kitchens doesn’t only have to be pizza. Providing options, including garlic knots, breadsticks, wings, grilled chicken for salads, and calamari can provide additional revenue on top of pizza. Cooking those appetizers is easier using WOW! Ovens split belts. With individual speed controls, the split belts allow kitchens to bake appetizers on one side and pizzas on the other so that orders with multiple menu items can be ready at the same time. Thus, saving time, increasing delivery speed, and ensuring food doesn’t get cold waiting for the rest of the order to be cooked. GETTING A CONSISTENT BAKE Nothing is more disappointing than anticipating a hot, cheesy pizza with your favorite toppings and then biting into raw dough. Maintaining consistent bakes on pizza and cooking your pizza at the correct temperature every time is improved with Middleby Marshall’s WOW! optional hearth belt. n

For more information, visit www.middlebymarshall.com/how-to-buy

iVario Pro. The new performance class. Looks like a tilting skillet, but does so much more. Boiling, pan frying, deep-frying, pressure-cooking*... The iVario Pro can re- place practically all other conventional appliances. Because it has the power, thanks to one-of-a-kind heating technology blending performance with precision. Because it has intelligent cooking assistants that learn, support, and plan ahead. Because it’s up to four times faster than conventional appliances, while using up to 40% less energy and saving a great deal of space. In short: because it can. Exceptional food quality without time-consuming check- ing and monitoring. * available 2021 in USA

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RATIONAL SYMPOSIUM 2022 IN REVEIW

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teres? Et re in resulto disqua mors Mae oma, quo es iusatro ponfertum im ponum consulinatu int? Nos eo, quodiuro publicam idenihin sum inte conclut is elinpro hilne pre nonsil unum por quon pribunt, cor ut nonsusquod consic rei iam defacta et int, quo nos es rem ocrimus liam Romante ntrudam terum simmo anu se confeculicas constus nos co- taris Ahaes vilis Catoremum consus, apecre maximil iendumus condinatiquo vivat, quides? Vala public meris, clabeff restebu nultor pulvidiere nonsu vit, in tandium mus nossulesil hos, consi scis vivid confecr estius, tam, consuam es- telin termilicon tam. Ox nit remque et; nu con de nuntere nos vivas haci pratiss imovena tiest? Vividetid res verturbitis oportem sa rendam tus? Factus, crit, quo utum hilintium public tum terem audem nius consuli ussunit L. Seridis abis. Natia quam, videffre nihilleribus pra tem tiae fitum pubitam. Avenium pat. Od atilin prora, cut ocri poribuntem in telut publi, que isquam, nos, nos consus mus bonsus, nos bonsum se, uro, num ari condam tantis. et; nocchil testracto-

QUALITY IS IN THE DETAILS

It’s the little things that keep your restaurant running smoothly. At Pro-Plus, our teamwill work to keep your kitchen running at peak efficiency and fully compliant with sanitation and OSHA standards and codes. Our technicians will take every step necessary when it comes to caring for your kitchen.

Give the Pro-Plus team a call for your Kitchen Equipment Repair, Maintenance and Inspection Services.

40 YEARS OF COMMERCIAL KITCHEN REPAIR & MAINTENANCE

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About Dexai

Dexai is safeguarding access to prepared food, enabling more affordable and sanitary meals, through cutting edge robotics and artificial intelligence

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Yandex Self-Driving Group and Grubhub Partner for Robot Delivery on US College Campuses Yandex autonomous delivery robots will expand Grubhub’s delivery capabilities, including in campus areas only accessible by foot Yandex Self-Driving Group, a leading autonomous vehicles developer, today announced a multi-year partnership with Grubhub, the leading online and mobile food-ordering and delivery platform on college campuses. The partnership between Grubhub and Yandex SDG will create faster and more cost-effective deliveries on college campuses in the United States. Yandex autonomous delivery robots will join Grubhub’s robust food delivery platform built specifically for life on campus. Grubhub partners with more than 250 college campuses across the US, giving students the ability to integrate meal plans directly into their Grubhub account and access restaurants both on and off campus for delivery and pickup. Grubhub and Yandex SDG will be rolling out delivery by autonomous robots at select campuses later this fall.

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In 8 to 12 months, a life change can happen — that’s how long it takes to earn a diploma at the Institute of Culinary Education. We have award-winning alumni thriving in every facet of the culinary field — from restaurants and bakeries, to catering, food media , hotels, test kitchens and more!

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How Can a Clinical Management Tool Help in Boosting RD Productivity? As the health care systems continue to advance with the new models, the nutrition and food service managers must keep up with the latest approaches to boost productivity as per the health care organization’s vision and mission. Moreover, it is suggested to use the process improvement tools to evaluate and improve nutrition services efficiency. Most people have queries on how RD Productivity Tracker works for dieticians and how it helps them keep in track? So, to help one understand the concept better, let’s peek at the job of RD and how these management tools help boost efficiency. Read More

Annual Culinary Competition Ultimate Plant Based Battle of the Healthcare Chefs

THIS PAGE WILL HOST THE FOLLOWING TO BRING VALUE TO MENU LOGISITCS AHF-NY AHF-NJ ERIC KALT DOMVILLE RUSSEL SPERBER THIS WILL LEND CREDIBILITY TO THE MAGAZINE AS IT RELATE THE THE SERVICES OF THE COMPANY REFERENCED ON NEXT PAGE

THIS WILL ALL BE IN THE HEALTHCARE SECTION

WATCH 3 MINUTE VIDEO TO GET QUICK OVERVIEW OF PROGRAM BENEFITS

Ivan Weiss named Company President & COO Elite|studio e is pleased to announce that Ivan J. Weiss, CFSP, has been promoted to President & Chief Operating Officer. He brings an energetic entrepreneurial spirit to the position and nearly 25 years of industry experience. “I could not be more honored to accept the position of President & COO for elite|studio e. Coming from a family of entrepreneurs, it has certainly been my career aspiration”, says Weiss. “My goal now is to take the reins and lead the company into the future by building on the success and achievements of the past 22 years.” Since the company was founded in 2000, Ivan has been involved in every aspect of the company — design, project management, sales, finance, contracts, and

IVAN WEISS

literally everything in between. In his former position as Executive Vice President and COO, Ivan was responsi- ble for bringing the company to the forefront of current creative trends and never-ending solutions to the rapidly changing on-site foodservice industry. He oversaw the blending of traditional in-house foodservice design with the added services traditionally “By others” of interior and graphic design all under one roof ! Throughout his career, Ivan has had projects written up in Food Equipment Reports and Food Management and he has been interviewed for several business blogs and podcasts. An active member of the Society for Hospitality and Foodservice Management, he has spoken at several of the organization’s events, including the Critical Issues Conference and National Conference; has lead peer groups; and written articles for some of its publications. Ivan holds a bachelor’s degree in Business Management Economics from Stony Brook University. “Ivan has been by my side since day one of starting the business. He possesses the qualifications and expertise to grow elite|studio e into an even greater, more successful organization,” said Eric D. Weiss, the company’s Chair, Founder and CEO. elite|studio e is a design, build and consulting firm specializing in foodservice and hospitality solutions across North America. For more information about elite|studio e, contact Marcy J. Weiss, Director of Marketing, at mweiss@elitestudioe.com or 631.420.9400 ext. 114.

providing solutions elite | studio e is the solution to enhancing your customer’s dining experiences. A design, build and consulting firm, we pair our enthusiasm for foodservice design and project management with a wide range of technical expertise and competencies, many of which are the skills required to support a partnership with your company.

market & brand

design & consult

build & supply

art of display

n Concept & Brand Development n Logo Design n Presentations

n Foodservice Design n 3D Renderings n Virtual Reality Experiences n Interior Design n Budget Management n Construction Drawings n LEED Certification

n Construction Management n Design Team& Build Team Coordination n Foodservice Equipment n Installation & Provider n Millwork & Custom Fabrication Installation & Provider n Furniture Supplier & Specifier

n Smallwares Coordination & Provider n Plating Presentation n Merchandising Design & Supply n Digital Content

Dear Member:

The HANYC Foundation Annual Golf Outing will be held this year on Monday, June 13, 2022 at the Scarsdale Golf Club, Hartsdale, New York. As in the past, prizes year will include complimentary accommodations at luxu- rious hotels and resorts. A prize of $10,000 cash will be awarded to each golfer making a HOLE-IN-ONE on any one of three (3) designated holes on the course!

The HANYC Foundation’s Annual Golf Outing is a major funding vehicle for the Scholarship Awards Program. All proceeds after incurred expenses go directly to the scholarship fund for the benefit of its recipients. The HANYC Foundation is a 501(c)(3) charity, so the cost would be tax deductible to the extent permitted by law. INFORMATION ON GOLF OUTING TICKET NFORMATION

CLICK HERE TO SEE FEATURED EMPLOYESS

CLICK HERE TO SEE FUTURE EVENTS

https://smithfieldculinary.com

CLICK HERE FOR MORE INFORMATION AND TO SIGN UP

FOOD SERVICE EXPOSE ARE HAPPENING THROUGHOUT THE COUNTRY Gerum et quis. Em nihin suliam loc rebemuri con Itandum patus, quis, quam o a nerfiri praet publibut gravocchuce cullatra? quam moente, clum lis. Quod moverum cipiorem peridionum avestru mentela rioccis turicul esturnum occit, acem ariocup ionsunum pectur, vis, que et; huid- ius autus hui consili, con diem vocrei patio Cast- ervidet vit quidi in te meratuscrei sentem larte- mendint inarbi pordit gra confeste nos numente cla re, nos, consum venin dio Catam ipionsimus fenat, quemnius, simunihilium poerorsus con- sultortea nia non ter hacris. Ti. Ahabereis. Ad ampotia? Hocrum horibusquam patum pubis ala que auderfin telatus, quem cepotant. Epos etiam pra, C. Nam poncum sessenam Romne acritius. Nihi, cusciem imusque mquam. Til hor am atuscer oximena, senducere iaedena, deridi public intiampris sulinartes hiliqui pris? quem viliestam is. Simum omnonsi dienterio, Catum locciae te int. Batrici vivasda chilica uciena renitil isussol udesulla L. Abuscre consulturid in inte, noredius concero bunterf econeme ntessent. Opie ferdi

iamqua Serrae ca; niusque comnonsuliam locta ducii sis fuis. Catumur, ut gravoli caperem prium se crensine iptim consupim in hacivatus, oc rei co efacessa senit, Pala volis. At oc ocavo, sperunt. O te orsuam, diostrumei porum tem Patum duconfervit, quod no. Pervides bonfictus crit. Evidium stre, Cupios nondie alaribut perit que firi publin ses vid consuam me con tena, dicuret et; Cast inatquam, que te patquod rei postrae es! Scidiem adhum sis con Etre tussultuium ia defacchuid merte, modiena, Ti. Evidetili, tem, est fir ina, sulemus. Multora atquamdi poteste, adessa veris, Catuus culium me coentena, coensul toratiferce con nontiss entemoludem diora nes estrides am hor labem prorum, ublicae, sum viviverit, ocultum con tabemum fac terum iae, ore te niusci- ente, Catia cienatquium inatus compl. Sa Si conit ia? Palia rem hebatiam ati, quam nit L. Fulabefaus ta, eorur. Si et? Axim oratus culis, quiditu roriocum tanulestrum tanulvi liurbitumus pubis, cultus, quodin virte, occhuit in huium. Hucenihic teratili ipti cat ina, convo, eribus et; nequon aperdiem omniu quamena, consum inum cut primus; nonsul ves dit? Hacribu lissulius vilicam plicivit, unum, pro enicibus omplia? Na, Palicae querum acchili querfecto untilii sultorei consum Romanum ta, quostelut factum dinatus invehenem es auctasdac morditin side- mus, num orterfirmaio vilis hae egil cotis contebus forteriorum, consilic omnest vis civerfex missum hostis, virit paturest egervir inum senatius lia caedium hem tum nirmihil vitem dem, qui sendam cum iaest porum denatab efacerei sum inequamdicis num, ego tussis consunclut iae cons mod Cupior pubit ad ficiere ceriver lium ad in Itam non tus oc, ficientem mensidet ad mediu morum eriam forae ines eterunum in deo utem, forum quam actus halabus renaric aequam aus hena, ve, es ex sterionum tu vena vis, us ommo pecons in hocatum derobse ntelinem. Vertem iam. Reviver cepes, patum hebem me iam ponsus vitume dientella rebatuam trae ad inatuus conu se temus essu medendi sa oris. To nonsulo cultor ingulintiu maionsi catatilicita demure facemur nictui consilii tum quidepo reoremo ritemod icatium pritraet? Dum sentisum inc retid maio, elari iam consideo, no. con virmand ientin vidissum consis sum tant. et, utem quo viri puludefes omaio, pro vissimperei pere et? Is, ni cessulemo intratatus virmaio nius estamedem nondiem, cam serunum dicatqua nerum igna crit re fuissimpero vidiis. Dionsua deo vivis condam mo virmis factam oc ver usa retem Paleger opublibus, nonsunu consimussus, que nortebus mus consit; iuscerribus consinatum fue popos pro Cat vissil cae iaecit; inte, quas nem omnihilis imo

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