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On the heels of a rollout of his

sugary soda ban, Bloomberg

unveiled several ambitious

new programs purported

to improve the environment. Within his

12th and final State of the City address

last month, he proposed a law ban-

ning stores and restaurants from using

Styrofoam in their food packaging, and

launched a pilot program that could

lead to citywide recycling of food waste.

The Mayor's program also included

a new program to promote the use of

electric vehicles.

“One product that is virtually impos-

sible to recycle and never bio-degrades

is Styrofoam. Something that we know

is environmentally destructive and that

may be hazardous to our health, that is

costing taxpayers money and that we

can easily do without, and is something

that should go the way of lead paint,”

Bloomberg said in the address at the

Barclays Center.

Instead of an outright ban, Dunkin’

Donuts with some 480 units in Metro

NYC, has "reviewed or tested nearly

every type of single-use hot cup on the

market, but a viable alternative does not

yet exist. This is a process, and we will

continue to test and try new things un-

til we find a cup that keeps drinks hot,

hands cool and is better for the planet.

"A polystyrene ban will not eliminate

waste or increase recycling; it will sim-

ply replace one type of trash with an-

other," he said. Until a solution is found,

Dunkin' Donuts has cut the weight of its

foam and plastic cups and "offered our

franchisees a reusable mug program."

Polystyrene foam containers have

long been used by street vendors and

take-out restaurants as a cheap way to

keep in the heat and sauces of meals

sold to on-the-go customers. “If they

ban it at all, we’ll have to use aluminum

storage containers,” said Paul Gopaul,

29, owner of the popular Midtown food

truck: Faith’s Halal Food. “Definitely

we’d have a price change.”

Gopaul estimated he uses 500 plas-

tic foam food containers a week, which

he buys in packs of 175 containers that

sell for $15 at a Queens supplier. “The

aluminum containers of equal size run

about $5 more per pack,” he said.

The mayor also announced specific

plans toward meeting his goal of dou-

bling the city’s recycling rate to 30% by

2017. “We’ll start by making recycling

easier for everyone,” Bloomberg said.

The city will begin accepting more

products for recycling, including rigid

plastics, like salad and yogurt contain-

ers, when its new recycling plant in Sun-

set Park, Brooklyn, opens this spring.

And taking recycling to a whole new

level, Bloomberg wants to turn the city

onto composting, starting with a pilot

program on Staten Island. Residents will

be encouraged to dispose of food waste

in separate containers for curbside

pickup, the administration said. The

waste will then be used as fertilizer by

city agencies for parks and other green

spaces. If it works, the program will go

citywide.

But the mayor points out that Styro-

foam “is virtually impossible to recycle

and never biodegrades.” So he proposes

the Styrofoam ban. Similar bans have

been enacted in Los Angeles, San Fran-

cisco, Portland and Seattle but New York

Bloomberg Continues War on Restaurant Industry With Proposed Styrofoam BanAs he heads into the final lap of his decade plus run as the Mayor of New York City, Michael Bloomberg continued his attack on the food service and hospitality industry.

// NEWS LEGISLATION

Mayor Bloomberg also announced specific plans toward meeting his goal of doubling the city’s recycling rate to 30% by 2017.

continued on page 91

4 • March 2013 • Total Food Service • www.totalfood.com

Shake Shack is a critically ac-

claimed, modern day “roadside”

burger stand known for its all-

natural burgers, flat-top dogs, frozen

custard, beer, wine and more. A fun

and lively community-gathering spot

with widespread appeal, Shake Shack

has earned a cult following in New

York City and around the world.

“Our second Brooklyn location will

be directly across from the Barclays

Center and plant us firmly within

walking distance of several neighbor-

hoods from Park Slope to Fort Greene,”

said Randy Garutti, Shake Shack CEO.

“New York City is our hometown, and

the Shack will be the place where New

Yorkers can come together to celebrate

the best of Brooklyn’s thriving culture,

sports and entertainment.”

The new location will build on the

success of the first Brooklyn Shack,

which opened in December 2011

across from Borough Hall on Fulton

Street in Downtown Brooklyn. The

menu will feature all the beloved

Shake Shack classics, and like its sib-

lings, an exclusive selection of rich

and creamy frozen custard concretes.

In keeping with Shake Shack’s mis-

sion to Stand for Something Good®,

the new location will be constructed

with a variety of recycled and sustain-

able materials, and feature energy-

efficient kitchen equipment and light-

ing. Chairs and booths will be made

from lumber certified by the Forest

Stewardship Council, and tabletops

will be made from reclaimed bowling

alley lanes from Brooklyn’s own Coun-

terEvolution. Plus, 100% of electric

usage will be offset through Renew-

able Energy Certificates, supporting

wind farms across the United States.

Shake Shack® is a modern day

“roadside” burger stand known for its

all-natural burgers, flat-top dogs, fro-

zen custard, beer, wine and more. With

its fresh and simple, high-quality food

at a great value, Shake Shack is a fun

and lively community-gathering place

with widespread appeal. From its in-

gredients and employment practices

to its environmental responsibility,

design and community investment,

Shake Shack’s mission is to continu-

ally Stand for Something Good®.

Shake Shack is part of Danny Mey-

er’s Union Square Hospitality Group

(USHG), which includes many of New

York City’s most celebrated restau-

rants: Union Square Cafe, Gramercy

Tavern, The Modern, among others.

Since the original Shake Shack opened

in 2004 in NYC’s Madison Square Park,

it now has multiple locations in New

York, Washington, DC, Connecticut,

Pennsylvania, Florida, and seven in-

ternational locations, with London

and Istanbul slated to open in 2013.

Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Avenue, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2013 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburg, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes

to Total Food Service, P.O. Box 2507, Greenwich, CT 06836

Main Office: 282 Railroad AvenueGreenwich, CT 06830

Publishers: Leslie & Fred Klashman

Advertising Director: Michael Scinto

Creative Director: Ross Moody

Contributing WritersWarren BobrowRobert FioritoNoelle Ifshin

Ryan CondrenAndrew Catalano

Phone: 203.661.9090 Fax: 203.661.9325

Email: tfs@totalfood.com Web: www.totalfood.com

Shake Shack To Open Second Brooklyn Location In Fall 2013Danny Meyer’s Union Square Hospitality Group (USHG) has announced it will open its

second Brooklyn Shake Shack in Fall 2013. The new Shack will make its home at 170

Flatbush Avenue, just a three-pointer and slap shot away from Barclays Center - NYC’s

exciting new entertainment destination and home of the NBA’s Brooklyn Nets and NHL’s

New York Islanders (2015).

// NEWS RESTAURANTS

The new Shack will make its home at 170 Flatbush Avenue, just a three-pointer and slap shot away from Barclays Center - NYC’s exciting new entertainment destination and home of the NBA’s Brooklyn Nets and NHL’s New York Islanders (2015).

March 2013 • Total Food Service • www.totalfood.com • 5

6 • March 2013 • Total Food Service • www.totalfood.com

#1355

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10 • March 2013 • Total Food Service • www.totalfood.com

KRAFT Mayo with Olive

Oil Reduced Fat Mayon-

naise features a simple

to implement strategy

for meeting menu-la-

beling requirements in 2013.

Made with a better-for-you blend of

olive, soybean and canola oils KRAFT

Mayo with Olive Oil contains half the

fat and calories of regular mayonnaise,

so operators can feel confident about

posting nutritional facts without wor-

rying about the high calorie contribu-

tion common with regular mayon-

naise. In fact, 65 percent of consumers

favor nutritional labeling in restau-

rants, with the strongest demands for

calorie posting, KRAFT Mayo with Ol-

ive Oil is the perfect solution.

“What we have been able to accom-

plish is truly remarkable. Even though

the product has less fat, the flavor pro-

file has remained completely intact,”

added Aliza Katz, Kraft’s corporate

chef.

Traditional tuna salad made with

regular mayonnaise contains a whop-

ping 400 calories and 34 grams of fat

while KRAFT Mayo with Olive Oil

boasts only 240 calories and 15 grams

of fat without losing the delicious taste

and rich, creamy texture. Likewise, the

consumer favorite apple slaw has 210

calories and 21 grams of fat, while

KRAFT Mayo with Olive Oil comes in

50% lighter with only 110 calories and

8 grams of fat.

Made with pure olive oil, KRAFT

Mayo with Olive Oil delivers a clas-

sic mayo taste. In fact, 91 percent of

consumers found that KRAFT Mayo

with Olive Oil delivers the great taste

of regular mayonnaise and has all the

binding, cling and holding power.

“The Kraft mayo with Olive Oil fea-

tures a blend of sweet, salty and sour

tastes that enable the chef and food

service operator to serve signature

dishes.” We are able to accomplish

that with just the right mix of olive

oil, soybean oil and canola oil,” noted

Kraft’s Janelle Slawson, spokesperson

for the company’s Spoonable line.

Upgrade traditional full-fat mayon-

naise with this better-for-you substi-

tute that capitalizes on health trends

while delivering premium taste.

KRAFT Mayo with Olive Oil is easy

to integrate into previously existing

menu items while inspiring the cre-

ation of new, better-for-you options.

It provides outstanding stability in

dishes, dressings and salads.

With the diverse needs of the food

service operator in mind, KRAFT Mayo

with Olive Oil is offered in a wide range

of packaging from easy-to-use portion

control packs to gallon jugs and 30 lb

bag-in-box cartons.

Kraft’s blend of oils in this new of-

fering fits the food service industry’s

latest trend of Mediterranean and Pal-

ieo diets that now find themselves on

menus from restaurants to clubs and

corporate dining.

“We are finding that many of the

major chains including Panera Bread

and McDonald’s are being proac-

tive,” added Swanson. “What they are

finding is that in many cases it might

be just a single member of a party

that has come to eat, that wants the

healthier option. With our new mayo

they can accomplish that goal. There’s

a real move towards a lower calorie

Kraft’s New Mayo With Olive Oil Enables Metro NYC Operators To Easily Comply With Nutritional MandatesThe challenges for the Tri-State food service operator often seems to be never ending. Most recently the two leading hurdles have been New York City’s letter grade system and menu labeling requirements.

// TRENDS

The Kraft mayo with Olive Oil features

a blend of sweet, salty and sour tastes

that enable the chef and food service

operator to serve signature dishes.

MENU SOLUTIONS

continued on page 92

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12 • March 2013 • Total Food Service • www.totalfood.com

A s one of the Metro area

and the nation's premier

equipment installation

and service provider,

Day & Nite / All Service

and its Popular Plumbing Division has

constantly reinvested in their business

to meet the ever changing needs of

the Tri-State food service professional.

From the marketplaces largest arenas,

to healthcare and corporate dining fa-

cilities, Day & Nite has built a reputation

as a go to source for timely service on

food service equipment.

Day & Nite's roster of satisfied cus-

tomer reads like a who's who of the

Tri-State food service industry. The list

is highlighted by MSG and Rockefeller

University to Macy’s new state of the

art cafeteria, the United Nations and

many of the city's celebrity chefs in-

cluding Mario Batali, Guy Fieri, Gordon

Ramsay, Scott Conant, Morimoto and

Eric Ripert.

Once again, with a continual flow

of changes in both hot and cold equip-

ment used to create local menus, the

Long Island firm has put the finishing

touches on a new training/test kitchen.

"Keep in mind that when Kenny and Ir-

win Sher launched the business 36 years

ago, they saw a need for a level of service

that simply wasn't available in the New

York City area," explained one of the

firm’s principles Matt Sher.

The new facility is the latest execu-

tion of a mission to provide the local

food service operator with timely re-

sponse and quality diagnostic service.

"There's no question that technology

has made us faster as we seek to provide

the best possible service to our custom-

ers, " Matt Sher continued. "We are con-

stantly seeking to reduce service cycle

times and make certain that the second

call has the same quick reaction time as

the first. Today it's all about providing a

premium solution that enables our cli-

ents to have fewer headaches, more up-

time and faster - quality diagnostics. "

In addition, the new facility will en-

able Day & Nite to keep its commitment

to the ongoing training of their techni-

cal and support teams. "Our new facility

will enable us to emphasize our train-

ing program and continue to build the

best technicians and relationships with

manufacturers to get the best training

exposure," Sher added. Day & Nite will

soon receive much sought after CFESA

master certification which will be added

to its prestigious Manitowoc Star and

MSCA star certification.

The food service industry convened

in Orlando for the biannual North

American Food Service Equipment

Manufactures' Show last month. Once

again a key theme at the show was the

growth of technology in both new and

existing food service equipment and

supplies. "We want customers to come

and see the latest that was introduced

at the show and understand why our

blend of inventory, people and process

is the perfect recipe to maximize the

food service operator's commitment to

efficiency."

Day & Nite's new look will also enable

the company's customer base to create

and execute a strategy that will help

the operator work with the demanding

criteria of local health inspectors and

today's stringent letter grade positing

requirements. "The byproduct of this is

for us to help our local restaurants and

food service operators extend the lifes-

pan of their equipment, reduce energy

consumption and implement a grease

trap management service program to

eliminate all drain flies, odors and po-

tential backups."

With the expansion of Day & Nite's

New Hyde Park home, the Metro New

York food service operator from an in-

dependent restaurateur to Madison

Square Garden knows that there truly is

a one stop shop for HVAC, Refrigeration

Plumbing and Cooking service.

Day & Nite Set To Bring Added Value To Tri-State Ops With Newly Expanded FacilitySince Long Island based Day & Nite / All Service opened its doors in 1977, the Sher family enterprise has remained firmly committed to meeting the needs of its customer base.

We want customers to come and see the latest

that was introduced at the show and understand

why our blend of inventory, people and process

is the perfect recipe to maximize the food service

operator's commitment to efficiency.

Long Island's Day & Nite has put the finishing touches on a much antici-pated facility upgrade that features the industry's latest state of the art tech-nology to enable the firm's on-going commitment to training.

// TRENDS SERVICES

March 2013 • Total Food Service • www.totalfood.com • 13

#1930

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#1625

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#1831

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#1703

March 2013 • Total Food Service • www.totalfood.com • 23

M r. Murphy be-

gan his food

career in the

1980s at Bal-

ducci's in

Greenwich Village when he married

Ria Balducci, daughter of the gourmet

retail store's owner, Andrew Balducci.

He was trained in every department,

learning the food business from the

ground up. He expanded and finally

took over Balducci's small wholesale

division called "Baldor" in 1991.

Mr. Murphy moved the company

to a tiny warehouse in the Long Is-

land City section of Queens, NY, and

ran the operation with one van and

a couple of delivery trucks. The com-

pany grew incrementally from there.

Soon after, it moved to a larger facility

in Maspeth, NY, where more staff and

trucks were added.

In 2000, Mr. Murphy took over a

large facility on Barry Street in the

Bronx, NY, near the Hunts Point Mar-

ket. In 2007 an opportunity arose for

Mr. Murphy to take occupancy of an

abandoned city-owned warehouse in

the South Bronx. The 188,000-square-

foot facility sits on seven acres on the

Hunts Point peninsula. He had the

building gutted and redesigned, and

he added dozens of trucks to service

the tri-state area with Baldor's line of

fine specialty foods.

At its stadium-sized South Bronx

Baldor’s Visionary Founder Kevin Murphy Dies At 58Kevin S. Murphy, chief executive officer and owner of Baldor Specialty Foods headquartered in the Hunts Point section of New York City, died Jan. 31 at the New York Presbyterian Hospital in Manhattan following a two-year battle with pancreatic cancer. He was 58.

// NEWS

continued on page 90

OBITUARY

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26 • March 2013 • Total Food Service • www.totalfood.com

What prompted the cre-ation of ROC?

9/11, on September

11, there was a restau-

rant at the top of the World Trade Cen-

ter, Tower 1. And there were 72 workers

who died that morning in the restaurant.

And about 250 workers who lost their

jobs. And so we started the organization

initially to support the workers who had

lost their jobs. But we were soon over-

whelmed with calls for help from work-

ers. First from all over the city and then

all over the country. And that's how ROC

grew.

Were you working for David O'Neil at the time? No, my cofounder was Mandu. He was

a waiter in the restaurant. I was an orga-

nizer and an attorney, so I wasn't work-

ing for David at the time.

Can you give me a quick overview on your background?I have a law degree. My parents are im-

migrants and I was organizing immigrant

workers for several years, and then on

9/11, I got a call from the union that was

inside that restaurant asking if I could

help the workers. They were no longer

members in the union. They wanted to

know if I could step in and support those

workers. I didn't end up working for the

union, but they needed somebody to

help those workers so I stepped in. Peo-

ple who were members of the union then

became a part of the ROC.

Is the ROC in fact a union, is the ROC a movement? No, it’s a non-profit organization, a

workers' association.

Let's talk about the agenda. How has the agenda evolved over the 10 plus years that you've been at this?

The agenda has always been to try to im-

prove wages and working conditions for

workers in this industry. Fortunately, it's

the largest private sector employer in the

country with the lowest paying jobs in the

country, raising wages and working con-

ditions. Over the last 12 years it's evolved

because we've come to realize and docu-

ment how improving wages and working

conditions are actually good not just for

workers but also for employers them-

selves and for consumers.

And so our mission has evolved from

just supporting workers to actually now

building a better industry for all workers,

employers, and consumers. So we sup-

port employers who are trying to do the

right thing. We provide them with sup-

port, and technical assistance. We lift up

the voices of consumers, and show them

how they're impacted by these issues.

We provide consumers a tool and in-

formation to help them make good you

know, dining choices, and support work-

ers in these issues.

What is the definition of doing the right thing? If I'm a restaurateur, what is do-ing the right thing?There are three criteria. One is paying a

minimum wage for tipped workers of at

least $5. For non-tipped workers, of at

least $9. Providing at least a few paid sick

days so that workers don't have to make

a choice between their health and their

job. And then providing workers with

opportunities for advancement. Helping

them move up the ladder, so that an im-

migrant busser could become a waiter.

It's not an impossibility, as it is in a lot of

restaurants.

Which kind of puts you in an interest-ing position relative to what's going on with the debate over the minimum wage right now. It sounds to me like you're really not necessarily pro maximizing the minimum wage, as much as you are creating a fair wage. That enables some-body to get in the door and then to grow. Is that correct? Incorrect?Are you referring to Obama's statement

Saru Jayaraman, Co-Founder of Restaurant Opportunities Centers United

// Q&A

Saru Jayaraman is an activist, feminist, and frequent presenter on socialist and political beliefs who works primarily for the rights of low-wage workers. She is a co-founder and a consultant of Restaurant Opportunities Center United.

continued on page 29

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in the State of the Union? I think it's a

multifaceted question, in other words

yes we are asking for a fair wage, and that

is the wage that Obama mentioned in

the State of the Union. You know, we are

supportive of raising the minimum wage

at the federal level, which are currently

$2.13 and $7.25 for non-tipped workers.

And we feel that neither of those rates

are fair. You know, $2.13 is not going to

get anybody anything. People take home

paychecks of 0. New York is $5 tipped

minimum wage. At the federal level $7.25

is too little. We need that to go up to at

least $9. That's what we're advocating

for, 5 and 9 at the moment. Especially in

New York.

What you say sounds very fair. Why was there a recent full-page ad in U.S.A. To-day? What's the problem? Why is it so hot and cold, black and white? What's miss-ing? I mean is every restaurateur out to hurt every worker that works for them? What am I missing? What's wrong?

No. Absolutely not. We have so many

great restaurant owners who are doing

the right thing. You know, if you look at

our guide, you'll see award winners that

range from Tom Colicchio to small mom

and pop restaurants.

I think, unfortunately, there are some big

restaurant corporations that just don't

want to be changed. They see short-term

profits at the expense of long-term sus-

tainability. And I think that was true at

the beginning of discussions around lo-

cal and organic and biodynamic.

You know, restaurants really didn't want

to make that investment because it

seemed expensive. But over time more

and more restaurants caught on and

thought wow this is actually good busi-

ness to actually provide locally sourced

and organic. And so we think that in

the long run they're going to see that it's

good business to pay your workers a fare

wage that can provide a paycheck. That

it's not good business to have sick work-

ers who infect customers and poor work-

ers who are homeless. That it’s not good

business that this is a trend. I think right

now there's opposition just because it's a

big change. It feels like more money out

of their pocketbooks.

There's not this kind of long-term view

that in the long run, this investment in

our workers could pay off. It would seem

to be that if you're going to spend the

money, for instance let's take a Danny

Meyer and his group that you're going

to spend the money on. You're going to

train people and put them on the floor

then why in the world would you not

compensate them. I've got to be missing

something here.

Exactly it's pretty straight forward. What about this program that you ran in Washington last week? What were your goals for that program? Did you

accomplish those goals?We were calling attention to the issue of

the tipped minimum wage being $2.13.

We were with Congress. The date was

2/13. We have an annual day of action

every 2/13 to highlight the fact that the

tipped minimum wage is $2.13.

This year, we did it in Congress together

with Congresswoman Donna Edwards

and Congresswoman Rosa DeLauro,

both of whom called for a raise. It was lo-

cal. They’re local for us here. They are our

local Congresswomen. They both were

with us, calling for an increase to the tip

minimum wage; calling for paid sick days

and Donna Edwards introduced a bill

called the Wages Act that would actually

increase the tip minimum wage. So that's

what we did, we got a lot of attention for

that, and I think, the more that people

know the fact that the tip minimum wage

is $2.13, the better. But people just think

it's an outrage you know. We know it will

change.

What did you come away with in terms of what the reaction was by other legis-lators that you talked to? Was there any sort of positive response? A lot of legislators received it very favor-

ably, and we got a lot of press. We were

on CNN and Bill Moyers’ show and we

were also on CBS Evening News. So we

got quite a bit of press, and yes, legisla-

tors received it very favorably and we

think the time has come. It's finally go-

ing to move and I think we're picking up

momentum.

I would assume that the National Res-taurant Association also came out in mass and had something to say about this. I'm curious what their position on this is and if there is any room for com-promise or dialogue between you and them or where are we?There isn't at the moment, but we would

love there to be. We would be thrilled to

sit down with them and talk about it, but

thus far; they have been very opposed to

the rate going up. They were not there

but they have been very opposed to it.

Is there anybody in particular at the NRA that you would like to see come to the table to talk to you about this?We'd love to sit down with Dawn Swee-

ney. We'd love to have people who know

her and who I think are trying to help us

sit down with her. But we think there's

potential, we are very open to meeting

and talking and explaining why we think

this is good business, and how we can

work together.

Have they proposed anything that's an alternative to a tip minimum wage? Have they proposed a response to what it is that you want to do?

There's not this kind of long-term view that in

the long run, this investment in our workers

could pay off. It would seem to be that if

you're going to spend the money, train, and

put people on the floor then why in the world

would you not compensate them.

continued on page 84

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The company has opened a new

45,000-square-foot facility in

Paterson, N.J., to manufacture

its French-style Traditional and Savory

Crepes, the Lite, Elegant Skinny Wrap,™

as well as several varieties of Kontos

Fillo Dough and related Fillo products.

“We are seeing increased demand for

crepes, to use as sandwich wraps in par-

ticular, as consumers seek out healthier,

Kontos Foods Expands Capacity To Address Growing

Demand For French-Style Crepes, Fillo Dough

Kontos Foods, Inc., a manufacturer and distributor of traditional Mediterranean foods, recently

announced that it has expanded its capacity to address the growing demand from retail stores

and restaurants for its crepes and fillo dough products.

// TRENDS MENU SOLUTIONS

#1808

continued on page 79

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#1106

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According to the Society for Human

Resource Management:

• Employers are more likely to have

an employment claim than a prop-

erty or general liability claim.

• 67% of all employment cases that

litigate result in judgment for the

plaintiff.

• 41% of all EPLI claims are brought

against small employers with 15 to

100 employees.

• The average amount paid for out

of court settlement is $40,000.

As an employer, you do everything you

can to treat your employees fairly. Even

if you do everything right and comply

with all federal, state and local regula-

tions, you can still be held liable for the

actions of your employees, vendors or

customers. You could also be the sub-

ject of a discrimination suit if someone

you interview but fail to hire feels that

he or she was treated unfairly. What

EPLI covers With EPLI coverage, your

business is protected against claims of:

Employment-Related Lawsuits Do Not DiscriminateRestaurant and food service companies of any size are vulnerable to claims brought by their employees, former employees

or potential employees. The cost of defending employment-related claims can be financially devastating. Employment

practices liability insurance (EPLI) can protect your business against claims made by potential hires, employees currently

on your payroll and terminated employees.

// INSURANCE FIORITO ON INSURANCE

continued on page 91

Bob Fiorito,Vice President of Business Development at Hub International

Robert.Fiorito@hubinternational.com

March 2013 • Total Food Service • www.totalfood.com • 35

#1830

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March 2013 • Total Food Service • www.totalfood.com • 37

#1830

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#1639

#1631

March 2013 • Total Food Service • www.totalfood.com • 39

40 • March 2013 • Total Food Service • www.totalfood.com

Johnson was always cooking for

his group of friends and his fam-

ily. He began working in New

York City kitchens in 1989 as a

line cook at Bouley. He took that love

to the next level when he attended the

New York Restaurant School where he

graduated in 1989 with honors. John-

son then went on to work at various

restaurants in New York including Pi-

choline Restaurant, The Terrace, and

Osteria Laguna.

The culinary skills of Johnson have not

gone unnoticed by his peers. He has

been invited to various James Beard

House events including the Annual

Latka Cook-off and Chefs and Cham-

pagne in the Hamptons. He has also

prepared banquets for The Prestigious

Culinary House Members. Johnson

has appeared on several television

shows such as Chopped, Pat Bullard

Show, CBS Saturday Morning Show,

Sara Maulton Dining Around and

more.

Johnson came to Pescatore Restaurant

in 2009 with 20 years of experience

under his belt. He is trusted with com-

plete control over the design of the

menu, incorporating Italian cuisine

with a focus on homemade pastas and

flatbreads. Johnson changes menu

items seasonally and incorporates lo-

cal flavor into daily specials. Johnson’s

ability is not limited to back of house

operations. He plays a key role in the

marketing plans of the restaurant and

also provides creative input into all

front of house operations. Johnson

has proven himself to be the perfect fit

for Pescatore Restaurant through his

creativity, drive and passion for food.

What or who inspired you to become a chef?When I was a young man I used to

watch all the cooking shows that were

on T.V. (Julie, Jacque, Justin, Frugal

Gourmet, Galloping Gourmet)

Have you always had a passion for Italian cuisine? Any other cooking ex-periences with other Ethnic cuisine?Even when I was a boy I always gravi-

tated toward Italian, at that time there

weren’t too many options.

Where does your creative and inspira-tion come from?My creativity comes from fresh prod-

ucts. I try to buy what is in season for

a couple of reasons: availability, price

and freshness.

In your opinion, what misconcep-tions do people have coming into a chef position?How hard can cooking be? We don’t

walk through the dining room shak-

ing hands saying “hi there.” Cooking is

just one aspect of what we do.

Briefly, what’s a typical day like for you at Pescatore?Geez! I don’t know, arrive at 10:30,

check deliveries, go and check the spe-

cials’ board to make sure that we have

everything. Then I head to the walk-in

and see if there is anything that needs

immediate attention. (i.e. soup, sauc-

es, specials). Expedite lunch; again

check with our Sous Chef, Necho,

and see if we have everything for din-

ner. Then I set up the specials. Now

it’s time to do the ordering, check the

produce, dairy, dry, etc. Expedite the

dinner shift, do one last sweep of the

kitchen, and by 10:30pm, I collapse on

my couch.

Tell us about Pescatore’s recent launch of the old concept of social dining to celebrate the restaurant’s 20-year anniversary. What’s the story behind this?With the 20-year number coming up,

we decided to do something signifi-

cant. So we decided to follow certain

trends and commit to a smaller plate

Chef Kenneth Johnson,Pescatore Restaurant, New York, NYKenneth Johnson is a New Yorker born and bred. He

hails from Brooklyn where he first ignited his passion

for cooking.

// CHEFCETERA

Chef Kenneth Johnson,Pescatore Restaurant, New York, NY

March 2013 • Total Food Service • www.totalfood.com • 41

concept. With the changing of the

neighborhood, it became more neces-

sary. This neighborhood has a lot more

restaurants than before, so we had to

be able to compete. So far so good.

You play a key role in marketing and creative input at Pescatore. What are some of those responsibilities and how important are they for running a successful restaurant?I try to give my two cents whenever

I can. I have 24 years of experience. I

am very personable. I’ll come out to

greet customers, also keeping the wait

staff on top of the new trends, teach-

ing them about seasonal vegetables,

and so on.

What are a few of your most essential ingredients?Extra virgin olive oil, salt & pepper,

grana padana and only the freshest

produce in season.

Have a favorite piece of cooking equipment you can’t live without? What do you look for in equipment before you purchase?Robot Coupe is by far the workhorse

of the restaurant. What I really want

is a Vita Mix and I wouldn’t be above

shamelessly plugging the product to

get one.

The restaurant industry has a broad range of foods, what’s your buying approach?Stay true to the concept and buy when

in season.

You’re a Two-Time winner on The Food Network’s “Chopped.” How did you first get on the show and what was the experience like? Did that ex-perience help in any way when you’re in the kitchen?The Food Network was sending out

people to certain restaurants. They

came to Pescatore and gave us a card.

I wasn’t sure I wanted to do it at first.

When I decided to do it, we went

through the screening process and

low and behold, I made it. The expe-

rience was incredible. The motivation

alone was crazy. It gave me a renewed

look on my career. I was having a lot

of success early in my career, with

lots of press, the Food Network and

the James Beard event, and along the

way, I became a drunk and fell into a

bottle for twelve years. I couldn’t keep

a job, friends were deserting me, and

my family was fed up. Along came the

news I was becoming a grandfather

and I said, “she will not see me like

this.” So I changed my life, resurrected

my career, and now the future looks so

bright.

What bit of advice can you offer to young chefs just starting in this busi-ness?First, FOCUS. I truly mean this. Focus

on what is important to you. To be-

come successful, you need to make a

commitment and stick to it.

Then, become a voracious reader.

When I first started in this business,

I would read anything that had food

stories. Magazines, books, menus...

While riding the subway I would write

menus. Finally, learn the seasons. It’s

very important to know this so you

can start writing seasonal menus.

And lastly have fun. If you are not hav-

ing a good time, how can you make

sure your guests are having a good

time?

42 • March 2013 • Total Food Service • www.totalfood.com

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#2025

44 • March 2013 • Total Food Service • www.totalfood.com

March 2013 • Total Food Service • www.totalfood.com • 45

#1624

46 • March 2013 • Total Food Service • www.totalfood.com

OLO, An Online And Mobile Ordering Platform For Res-taurants, Grabs $5 Million In New Funding From PayPal & OthersScoop sees that OLO, the New York-

based online and mobile ordering plat-

form for restaurants, has raised a $5

million Series B round of funding from

PayPal and existing investors, David

Frankel, RRE Ventures, and Core Capi-

tal Partners. The company had previ-

ously raised $8.75 million in outside

funding. Exactly a year ago, as it turns

out the company announced reaching

the milestone of 1 million customers,

and now that number is nearly 2.25 mil-

lion, said CEO Noah Glass. “We started

in June 2005, so it took us six and a half

years to go from zero to a million users,”

Glass says. “It’s incredible in less than 12

months we’ve gone from 1 million to 2

million, but it’s indicative that the mar-

ket is really heating up and customers

are excited about ordering from their

mobile devices,” he explains. But with

PayPal’s strategic investment into OLO,

it now has the capability to expand into

yet another offline vertical: dining. This

includes both sit-down restaurants and

quick-serve restaurants, as OlO counts

both among its partners, which, com-

bined, is now around 3,000 individual

restaurants. This year, however, that

number is about to explode. Glass tells

us that OLO has four large quick-serve

chains in various stages of closing deals

with his company, each with over 5,000

locations domestically, and combined,

totaling 27,000 units across the U.S.

Third Rail Coffee About To Make New Manhattan FriendsScoop hears that David Schwimmer,

who blew up an old home to build

a mansion on a historic East Village

block after he was notified that it was

being considered for landmark status –

will have a new coffee bar to hang out

in, just like his character Ross had on

“Friends.” Third Rail Coffee, a popu-

lar Greenwich Village spot, is opening

a second location at 159 Second Ave,

across from St. Mark’s Church. The

600-square-foot coffee spot, with al-

most 25 feet of frontage on 10th, boasts

a rotating list of specialty coffee from

around the world, bringing “authentic

brews to one of New York’s most au-

thentic neighborhoods,” said Kyle Allen

of Thor High Street Advisors, who bro-

kered the deal. The East Village will also

see a new Ethiopian restaurant slated

to open this month: Haile Ethiopian

Bistro, owned by Menasie Haile and

Gemada Hiwot. In addition, Prime &

Beyond, a steakhouse at 90 E. 10th St.,

is leaving the East Village and moving

to the far West Side to be closer to the

Lincoln Tunnel and its New Jersey loca-

tion.

Dynamic Design Duo Takes NYCScoop says opposites attract! That rule

certainly applies to Robin Standefer

and Stephen Alesch, the dark-haired

New Yorker and blond Californian be-

hind the in-demand architecture-and-

design firm Roman and Williams. In the

case of these two former Hollywood-set

maestros, she a production designer;

he an art director – their magnetic con-

nection and cinematic sensibility have

infused everything from the urban-

chic cafeteria at Facebook’s Menlo Park

headquarters to some of New York’s

handsomest hospitality spaces, like the

// Scoop INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE

Third Rail Coffee, a

popular Greenwich

Village spot, is opening

a second location at 159

Second Ave, across from

St. Mark’s Church.

Exactly a year ago, OLO announced

reaching the milestone of 1 million

customers, and now that number is

nearly 2.25 million, said CEO Noah Glass

March 2013 • Total Food Service • www.totalfood.com • 47

weighty and weathered-looking Ace

Hotel and The Standard hotel’s glamor-

ous, honey-toned Boom Boom Room.

Their latest project is a 30-story hotel

that’s currently under construction in

midtown Manhattan. Standefer and

Alesch like to say that their artisanal

approach is more an ethos than a style.

Their spaces are atmospheric but not

alienating and come with a built-in

sense of history. Perfection is an aes-

thetic no-no, and if their firm, Roman

and Wiliams (named after their respec-

tive grandfathers), takes extra time on

a job, it’s to eliminate, not add hints of

a designer touch. Many years before

their “slow design,” with its emphasis

on craft and substance, came into the

post-recession zeitgeist, Standefer and

Alesch recognized it in each other’s

work. Standefer, who trained as a paint-

er, often takes the lead on the big pic-

ture, while Alesch, who has an architec-

tural background, tends to articulate

the finer points as he sketches them,

but their roles vary depending on the

situation. Both have a redoubtable eye

for detail and love hunting for artifacts

at old warehouses and flea markets.

Legendary Crooner Takes Center Stage At Four SeasonsScoop notes that actor and singer

Gianni Russo is taking his act to the

Four Seasons restaurant. Russo, who

played Carlo Rizzi, Connie Coreleone’s

husband in “The Godfather” l and ll,

is defecting from a two-year gig at Le

Cirque to perform Wednesdays at the

Four Seasons Grill room. He wants to

bring back the “nightclub experience”

to 52nd Street, which used to be lined

with venues in the 1950s. “It’s just a fun

New York experience, perfect for danc-

ing the night away,” said Four Seasons

co-owner Julian Niccolini.

Exotic Oils, Spicy Sweet Among Hot Food Trends Coming This Summer To The New York Fancy Food ShowScoop says the hottest food trends this

year: all things coconut, exotic oils,

beer-laced products, regional heritage

foods, herby drinks and spicy sweets.

That’s what 18,000-plus buyers found

last month at the Winter Fancy Food

Show in San Francisco and we can

expect this summer at the Summer

Fancy Food Show in New York. Each

year, buyers for upscale delicatessens,

groceries and shops scope out the new-

est thing in the cavernous Moscone

Center, which for three days turns into

the biggest, most over-the-top snack

party imaginable. More than 1,300

companies offer tastings, vying to en-

tice buyers with California jelly beans,

Korean seaweed snacks and artisanal

pickles from New Jersey. Buyers come

from around the country, and farther,

to see what’s hot. Rajeev Lee and Allen

Smith were scouting new products for

Maybury deli-supermarket in Dubai.

Don’t miss out on this summer’s show

big trends: Coconut. In canned juice

for as an ingredient or simply a dried,

unsweetened snack, coconut is legion.

Vegetable and fruit oils. You use olive

oil, once bought walnut oil now taste

truffle oil. But how about pumpkin

seed oil? Or tomato seed oil? Or cherry

pit oil or chili seed oil? Beer as an ingre-

dient. The past several decades have

seen resurgence in the art of brewing.

Now beer is making its way into foods.

Herbs in drinks. Herbal drinks are big

this year, but far from the usual mint

and chamomile tea. New taste com-

bos include Broccoli Cilantro Tea; Wild

Poppy Juice, Blood Orange Chili Juice

and Licorice Mint Almond Water. Don’t

miss out on this years’ Summer Fancy

Food Show June 30 – July 2.

Bachelor's And Associate Degrees Bestowed On 169 CIA GraduatesScoop saw one hundred five graduates

of The Culinary Institute of America

(CIA) as they received their bachelor's

degree in a ceremony at the Barda-

von Theater in Poughkeepsie, NY last

month. The commencement was held

off campus to accommodate the large

number of graduates and their families

who heard from Nick Kokonas, the co-

owner and creator with CIA alumnus

Grant Achatz '94 of the Chicago restau-

rants Alinea, Next, and The Aviary. The

following day, CIA alumna and celebri-

ty chef Maneet Chauhan '00 delivered

the keynote for the associate degree

commencement on the college's Hyde

Park campus, at which 64 students

Standefer and Alesch like

to say that their artisanal

approach is more an ethos

than a style.

continued on next page

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continued on page 82

Actor and singer Gianni Russo is taking

his act to the Four Seasons restaurant.

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#1760

52 • March 2013 • Total Food Service • www.totalfood.com

The North American Asso-

ciation of Food Equipment

Manufacturers (NAFEM)

is a trade association of

more than 625 foodservice

equipment and supplies manufacturers

that provide products for food prepara-

tion, cooking, storage and table service.

Every other year, over the course of

four days, more than 550 suppliers and

tens of thousands of buyers come to-

gether to make lasting connections that

drive business profitability and shape

the future of the restaurant, foodservice

and hospitality industry. The biennial

event serves a very unique niche in the

food service calendar.

The show is uniquely positioned

to enable the nation's leading equip-

ment and supply manufacturers to tell

their story to the industry's equipment

and supply dealers and the food ser-

vice consultant community. Eye notes

that the show is looked to as a leading

source for finding that new product,

trend or idea. After work, it was time to

play as Jimmy Buffett served up his leg-

endary Cheeseburger in Paradise just

the way you like it during the All Indus-

try Celebration, on Show-Saturday. The

conference began with an opening par-

ty, Wed., Feb. 6 - the Global Networking

Event at the Hilton Orlando. It was a

sure way to connect manufacturers and

customers before the busy show floor

opened. Eye enjoyed the What’s Hot!

What’s Cool! Pavilion. New technology-

enabled visitors to utilize head phones

Metro New York City's Dealer And Consultant

Community Teamed Up With Local Operators To

Shop NAFEM For Energy Saving Cooking SolutionsThe timing for this year's NAFEM show couldn't have come at a better time for members of

the Metro New York City foodservice industry that fled winter super storm Nemo for the

sunny climate of Florida.

// EVENTS NAFEM 2013

March 2013 • Total Food Service • www.totalfood.com • 53

#1237

Kaufmann and Associates' June Collum

had a busy show

True's Kevin Tormey

(L to R) Crystal Concepts' Artruo Hervada

and Cambro's Dave Allard

Joe Ferri (R) of Pecinka Ferri enjoyed the

festivities at the HATCO party Long Island's Integrated Control Corp was hub of activity during the show

54 • March 2013 • Total Food Service • www.totalfood.com

(L to R) M. Tucker's Mike Ruiz , Stephen Tucker and Ralph Salvador

Guiliana Montenegro (L) of Waring worked with show visitors

(L to R) CSI's Jayendra Parikh and Vince

Datollo of Wells Bloomfield

(L to R) Alto Shaam's Ben Lee, Jordan

Bladecki, and Brad Tusing

(L to R) Day and Night's Ken and Irwin

Sher flank Azie Kahn of AllpointsJade's Ray Williams, Lex Poulos & H.

Weiss's Jimmy Weiss (C)

DMM's Brian Mahoney and Ro Doyle

(L to R) Global's Marty Hendricks and

Jim Vojtech

CLV's Chip Little toured the show

The show had a New York flair with the

legendary Manhattan restaurateur Danny

Meyer outlining his success strategies

March 2013 • Total Food Service • www.totalfood.com • 55

to enjoy a guided tour of the products

that showcased labor savings, life-cycle

costs, sanitation and/or operational

improvement.

The pavilion was divided into six

product groups: prep and ware wash-

ing; refrigeration and ice; small wares,

tabletop and serving; display, trans-

portation and storage; primary cook-

ing; and technology. Eye's tour of the

"What's Hot' "pavilion really crystal-

lized our opinion that there is now a

clear line of demarcation in the in-

dustry. There would appear to be two

camps.

The first group of cooking equipment

is aimed at the operator who still cooks

with an open flame (Jade, Montague,

American Range, Garland etc.) The

second category of product is the ap-

proach that many national chains have

adopted in which products are pre-pre-

pared in many cases by a food distribu-

tor and then heated and plated. Among

the most notable examples of that ap-

proach were Middelby's CTX oven that

Chili's utilizes in its units.

On Feb. 8, Foodservice Equipment

Reports honored the industry’s best

with an awards reception at the luxuri-

ous Peabody Hotel Orlando adjacent to

the convention center. It was a memo-

rable evening as multi-unit experts and

out-of-the-box thinkers were lauded

for their contributions to the industry.

FER presented the Management Excel-

lence Awards, Young Lion Awards, and

Industry Service Awards to innovators

(L to R) Leading the charge of Long Island based dealers were Elite/Studio E's Seth Prager,

Frank Ladevaia, Vijay Yarna and James Williams

(L to R) Gotham City's Eric Weiss and

Arianna Staiano of Cardinal

(L to R) BSE's Steve Doyle worked with

New York City consultant Brett Farrell

of Raymond and Raymond

56 • March 2013 • Total Food Service • www.totalfood.com

who shine. Eye would have liked to

have seen coordination between FER's

Robin Ashton and management at Alto

Shaam and Unified Brands who were

holding an industry bash at the same

time.

Eye notes that it was back to school

for a number of industry professionals

at the show. Two education sessions

helped attendees earn a critical certifi-

cation and understand what it takes to

go green. ServSafe ran its food-safety

training course at the convention cen-

ter, followed by the CFP exam. Cer-

tification is good for five years and is

recognized internationally. A certified

instructor from the Florida Restaurant

& Lodging Association led participants

through the course. Struggling with

green building in a foodservice envi-

ronment? Eye enjoyed Spinnaker U.S.

Green Building Council's Rob Hink's

session on how credits in the LEED for

Retail rating system apply in restau-

rants and foodservice.

Eye notes that the world now moves

so fast and in many cases has elimi-

nated the personal interaction of buy-

er and seller due to social media and

the internet. So among the truly great

features of Nafem is the ‘face’ time of-

fered by manufacturers, dealers, end-

clients, fellow suppliers and strategic

partners.

The fact that the show only runs ev-

ery two-year pushes the manufacture

to introduce new innovative prod-

ucts. Eye was pleased to see that key

Arthur Fisher of Sam Tell Co.Hatco's Mark Pumphret enjoyed the Hard

Rock festivities

(L to R) Icesurance's Jeff Hendler and

Ice-O-Matic's Jerry Gregory

(L to R) Arctic's Carolina Medina and Tri-

State Marketing's Ed Yuter

March 2013 • Total Food Service • www.totalfood.com • 57

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March 2013 • Total Food Service • www.totalfood.com • 59

buying group leaders took the reigns off

of many of their dealer constituents. In

the past, with the focus being on maxi-

mizing a pre-negotiated rebate, the

dealer traveling to shop the show would

be given a punch card and directed only

to visit manufacturers that were mem-

bers of their buying groups. Eye found

many dealers at least kicking the tires of

products that in many cases were not

members of their buying groups. Eye

kudos to HATCO for a truly special NA-

FEM celebration. The Wisconsin based

firm took over the Hard Rock Cafe on

the Thursday night of the show. Their

Nafem batch which was long a mark

of former chief David Hatch welcomed

hundreds of NAFEM revelers with a cel-

ebration of Mardi Gras. The show broke

new ground with the debut of a new

mobile app. Eye loved the offering of

the Maryland based Core-Apps which

led to elimination of a show directory

in favor of a comprehensive package

of palm held features from a booth info

to new products and a social media ag-

gregator that enabled Eye to compare

notes on new products with other show

attendees. A number of exhibitors also

debuted apps of their own including

PJ. Gavin's latest for RPI Industries. The

show had a New York flair as legendary

Manhattan restaurateur Danny MEyer

took center stage. Eye found it fascinat-

ing as the CEO of Union Square Hos-

pitality Group outlined the challenges

of taking the firm's much talked about

Shake Shack concept and rolling it out

in England this year.

Among the big news from this year's

show was Hoshizaki’s entry into the

dishwashing marketplace with the pur-

chase of Jackson. Eye simply and naive-

ly could not believe the number of carts

and cabinets that featured security

locks. Kind of sad when a restaurateur

has to worry about protecting his inven-

tory from his own employees. Certainly

the elephant in the room is one Selim

Bassoul. It’s hard not to root for him and

admire his accomplishments. The for-

tune that he has built for himself and

his stockholders is truly what the Amer-

ican Dream is all about. In many ways

he has changed the face of the Nafem

show floor. Since 1996, when he joined

(L to R) Dynamic's Lance Brown and

Dennis St. Laurent

(L to R) StarChefs's Will Blount and Evan

Levanthal

(L to R) Delivery Concepts Gary Sample

Jr., and Alex TsikourisMarlo's Larry Dubov (L to R) Amerikooler's RJ, Gian Carlo and Mauro Alonzo

(L to R) M. Tucker's Morgan Tucker, Kevin Rogers, Dylan Dimick and Kate McNamara

(L to R) Server's John Rayburn and Jim

Drake

60 • March 2013 • Total Food Service • www.totalfood.com

Middleby, he has acquired a dozen plus

firms. Eye remembers walking through

the Maytag booth at the 1999 Nafem

Show in Dallas and trying to grasp what

the Lloyd Ward led company's message

was. Bassoul ended up buying Maytag

and with it Blodgett and Pitco. Fast for-

ward to Nafem '13 and everyone at the

Middleby company’s booths put the

equipment center stage and had top

management on-hand ready to outline

the latest bells and whistles. Eye spot-

ted a number of new innovations at

the show. They included a new hot and

cold cart by Metro. Vollrath introduced

a food table that can be both hot or

cold. It’s versatile, so it can mix the two,

or be one temperature for one part of

the day, then another for later.

While looking at Vitamix's Automatic

Mix 'n Machine with LCD instruction

screen, it dawned on Eye that the big

winners at this year's show may very

well be the Tri-State service communi-

ty. It seems as if the industry has added

digital controls to virtually every con-

ceivable type of equipment.

Delfield GoCart, showcased by Mani-

towoc, was developed to allow opera-

tors to take their brand to customers in

a highly adaptable, functional and cus-

tomizable food kiosk. Lincoln's Fast-

Bake Impinger ovens feature a patented

airflow technology designed to reduce

baking times for items such as pizza by

up to 30 percent.

(L to R) H. Weiss' Kevin Byman and Jimmy Weiss flank Sal Pirruccio and Paul Tommasi of Marlo

(L to R) Federal Reserve Bank's Kent

Bain and David Lees

(L to R) Young Block's father and son

duo; Doug and Hal Block

Jacobs Doland Beers' Gary Jacobs, and

Rio Giardinieri of W.A. Brown

(L to R) Marsal's Carl Ferrara, Rich

Ferrara, & Damian Cassetta

(L to R) Beverage Air's Rob August and

Champion Chief Eric Nommsen

(L to R) Allied Metal Spinning's Jill Appledorn, Stu Kressin of Kressin Associates and Allied's

Arlene Saunders

March 2013 • Total Food Service • www.totalfood.com • 61

62 • March 2013 • Total Food Service • www.totalfood.com

Bob Albano and E&A's Joel Green visited with Connecticut dealer Globe Equipment's Jay

Ringelheim, Brian Ringelheim and Tim Barnes (L to R) M Tucker's Marc Fuchs. Blodgett's Gary Mick and Tim Thaler

March 2013 • Total Food Service • www.totalfood.com • 63

Ice-O-Matic previewed two new,

large-capacity 22-inch cubers at the

NAFEM show. The new units feature

small footprints, high-volume ice ma-

chines designed for use on a wide range

of 22-inch and 26-inch fountain dis-

pensers, including touch screen and

multiflavor models. Hatco introduced

the new, energy-efficient Electric Sala-

mander, which is specially designed

with stainless steel construction to pro-

vide users with the option to cook, grill,

reheat, or keep foods hot.

Champion Industries has introduced

a Dual NSF listed dishwasher and Pot/

Pan washer designed especially to ac-

commodate taller cooking equipment

including sheet pans and large pots

and pans. T. Berner International Corp.

expanded its In-Ceiling Mount (ICM)

Series by adding the FCB, the HVAC in-

dustry's first in-ceiling flush mount air

curtain rated for doorways with up to

16-foot-high ceilings. T&S Brass's new

electronic sensor faucet, released last

year, is part of the company's ChekPoint

sensor faucet line. Water- and energy-

saving features include a water shut-off

delay, auto timeout, sensor range ad-

justability and auto flush. Eye was im-

pressed with Hobart’s' latest. The firm

continues to innovate with a new En-

ergy Star-qualified Advansys LXe Un-

dercounter Ware washer, available in

both high-temp and low-temp models

and a minimum NYC area friendly foot-

print. Connecticut's Kitchen Brains'

(FASTIMER) new Touch Screen Timer

allows operators to: set and store cus-

tomized cooking timer alerts. Vulcan's

new PowerFry Fryer features FivePass

heat transfer system - transfers heat to

the oil more efficiently, resulting in fast-

er recovery and reduced cooking time.

"What we saw is that technology is

becoming useful and reasonable as op-

posed to just being electronic for the

sake of the bells and whistles,” noted

BSE's Jeff Hessel. The insightful Long Is-

land rep chief noted that the show actu-

ally needs to add at least a day to be able

to view and train new product. BSE's

factories debuted a number of much

talked about innovations including: a

16 gallon Mini skillet from Groen. A new

mini combi from Alto Shaam, Doyon's

new Rotating Rack oven and a knock

down roll in blast chiller at American

Panel. BSE also welcomed Viking to its

family with Middleby/Jade's acquisi-

tion of the firm. "Viking is more Eu-

ropean looking and now carries Jade

FOUR YEAR warranty," Hessel not-

ed. With an economy that will hopefully

continue to improve and technology

continuing to be adapted by industry

manufacturers, NAFEM'15 in Anaheim

will be a key date in the food service

calendar. Wonder if the dust will have

settled relative to manufacturers try-

ing to sort out how to take advantage

of internet based sales and at the same

time protecting local dealers that have

helped them carve their success.

(L to R) Unox's Corporate Chef Daniel

Donolato and Lehr McKeown's Rob McKeown

(L to R) Mark and Adam Kaufmann of

Kaufmann and Associates

(L to R) Nick Goldring of Culinary Depot,

Tom Anderson of Advance Tabco and

Culinary Depot's Buddy Lichter

For leading Metro NY area consultants including White Plains based Clevinger Frable, Nafem

served as both a buying and educational opportunity

(L to R) Jimmy Weiss of H. Weiss. Ed Pecinka of Pecinka Ferri with Young Block's Rick Rivera

and Gene Cinotti of HCH

(L to R) Manitowoc's Eddie Nierstedt and

Vic Rose

64 • March 2013 • Total Food Service • www.totalfood.com

Hugh Magnum’s ApproachThe OperatorI bring a very unique background to our

restaurants. I have a culinary degree

from the French Culinary Institute in

New York City. My Dad lives in Texas so I

grew up with barbecue as well. I started

my career in fine dining first but I had

always barbecued.

I got a phone call from my wife's cous-

in, who said that the Brooklyn Flea

market was looking for someone to do

barbecue. So I set up shop and we were

an overnight success. Every weekend

was like a food festival. We've been

busy to the walls since we've opened.

We've been in The New York Times

and the Post has written about us with

just about every other publication as

well. As we planned this unit, the big

difference has been expanding to a sev-

en day a week operation and being able

to handle a substantial lunch business.

Whether we are operating in Brook-

lyn or Manhattan, the goal is the

same: Good food for people that enjoy

food. To me barbecue is all about creat-

ing a texture that is created for the ev-

eryday diner not the barbecue person

only. It’s not like the Carolinas where

you've got different types of barbecue.

It's not about regionalization or sophis-

tication. Things don’t have to be either

K.C. or Memphis or Texas.

At the end of the day you know, good

food is good food. Whether it's dry

// BLUEPRINT INVESTIGATING THE METRO AREA'S HOTTEST KITCHEN PROJECTS

Mighty Quinn's Barbeque | Manhattan, New York

The ArchitectDarren Malone, Project Manager

Mcauliffe And Carroll

Trenton, NJ

The Equipment & Supply DealerMichael Konzelman, Equipment & Supply Dealer

Economy Paper and Supply Co.

Clifton, NJ

The OperatorHugh Magnum, President

Mighty Quinn's

Manhattan, NY

March 2013 • Total Food Service • www.totalfood.com • 65

66 • March 2013 • Total Food Service • www.totalfood.com

rubbed or if you want to sauce it slight-

ly. Or whatever it is you do. You know, if

you make it the way you like it, then at

least you know when it leaves the build-

ing with you that it has got your stamp

on it. Someone likes it or doesn't like

it; at least you're proud of the product.

To accomplish that stamp, it starts with

buying the very best. So we're using

only Meyer beef for our brisket, Creek-

stone farms for short ribs and Berkshire

pork for our ribs, spareribs pork butts

and pork shoulder.

A key to our success has been the

team that we have built. To me it’s all

about bridging the gap between restau-

rateur and food. So I handle the menu

and my partners Chris and Micha

Magic handle the business side. The

centerpiece of both our operations are

the smoking units. The original smoker

in Brooklyn is a 6,000-pound trailer that

was built for us by David Close. When

we came to Manhattan, we needed to

replicate the flavor so we turned to J&R

Smokers in Texas.

We wanted authentic, and J&R makes

the only all-wood burning pit with no

gas assist. A key to making Manhattan

happen was to find an equipment deal-

er that could execute our goal to be au-

thentic. We found that partnership with

Economy and the Konzelmans. They

listened to us and could see with our

menu exactly what type of equipment

package we needed to be successful. It

started with the smoker, then a package

of the right knives and Alto-Shaam's

holding cabinets to enable us to keep

up with demand and ensure quality. Pit

to plate, we need to do it right and do it

consistently, Economy made that hap-

pen.

Michael Konzelman's ApproachEquipment & Supply DealerThis was a first for us. But if you think

about it with the growth of food trucks

and mobile dining it makes sense. It

was very interesting to help Hugh and

his team make the jump from a week-

end only flea market operation to a fully

built out restaurant. We were brought

in because of the work we had done

with the ownership team at the Vene-

tian Catering facility in Garfield, NJ.

They knew what we could do. Our mind

set with the Manhattan project was to

help them build a design and equip-

ment spec that will ultimately become

a chain of multiple units in Metro New

York. What makes it really interesting

is the commitment to being authen-

tic. That means old-fashioned cook-

ing, slowly with no electric or gas assist,

it's strictly the flavor from the wood,

the rub, and taking the time neces-

sary to cook. In many ways the prep is

reminiscent of a Katz's Deli. The guy

behind the counter is waiting on you.

He's cutting the food and putting it on

your tray or sandwich and then add-

ing your sides. The goal was to help

them create a country atmosphere on

the inside. Woodsy but highlighted by

stainless and metal. There are lots of

shared tables and buddy bars to create

a comfortable environment. We also

helped them build a plan for creating

a new approach to beer. They offer an

extensive line-up of craft beers. A key to

this design with the amount of cutting

that needs to be done are the carving

stations. The main carving station itself

is about five feet long and can accom-

modate three people working behind

it. Our strategy was to create one sta-

tion for ribs, a second station for pork

and a brisket station.

Our approach to the building of the

smoker was to touch all of the sens-

es. We positioned it in the front of

the house, so that when the door is

open, you can smell a hint of the smoke

inside. There's a wall that moves so they

can load the firebox in the side with the

wood. Hugh and his team step on pedal

to control the cooking process. It serves

as a rotating barbecue that creates the

capacity of a large rotisserie and adds

flavor through self-basting. Then we

were able to hold the product and

maintain the quality, which Alto Shaam

enabled us to accomplish.

Darren Malone's ApproachThe ArchitectOur goals were to provide an aesthetic

response to the branding concepts de-

veloped by Mighty Quinn's, rendered as

materials and textures; and to provide

clear delineation of spaces for dining

and flow through the service line. Our

desire was to be referential to butcher

shops and traditional southern BBQ

joints without employing direct im-

agery from those typologies. The use

of white subway tile and chalkboard

menus is a clear homage to butcher

shops; the use of steel is a reference to

the traditional smoker. The reclaimed

wood walls are also a traditional ma-

terial however they are employed in

a non-traditional manner that brings

warmth and contrasts with the gener-

ally cool, hard surfaces of tile and steel.

The material palette in general allows

for interpretation in future restaurant

developments and consistent iconic

imagery for Mighty Quinn's.

Lighting is rather elementary. It is

complementary of the other materi-

als and the space and further invokes

the idea of simple vernacular design.

The restaurant spaces and materials al-

lows patrons to understand the specific

functions of each area while maintain-

ing an open, shared experience where

the preparation, serving and dining

experiences are interwoven. Furnish-

ings attempt to bridge a gap between

individual table seating more common

to restaurants today and the communal

seating of a traditional BBQ joint or a

southern pig-pickin'.

The material choices fit within the es-

tablished material palette in order to

present a minimalist interior. The use of

reclaimed materials is consistent with

Mighty Quinn's commitment to natural

ingredients and grain fed beef. The con-

sistent application of the materials cre-

ates a visually simple appearance while

maintaining enough complexity to be

stimulating. We approach each client's

needs individually. Mighty Quinn's was

designed to meet the specific needs of

their program, operational procedures,

marketing and design aesthetic. What

we will take to future designs is the

same commitment to listen, respond

and collaborate.

Blodgett's combi Ovens were specified to ensure quality

Pitmaster Hugh Magnum has turned to J&R Smokers to create his BBQ artistry

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#1437

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Of all the liquors that

fill my overflowing

cabinet, gin holds the

forefront in my con-

stant challenge to find

the most aromatic spirits for my wan-

dering, cocktailian forays. Today was

much different than any other day

with a bracing wind out of the west.

All the moisture seemed to escape

my skin and my thirst needed slak-

ing. Our refrigerator yielded two fat

Meyer lemons that were so oily that

they wept when touched. Their flesh

stained a deep orange/yellow and the

juice sweet/tart in flavor. Their aroma

somewhere between a lemon and a

very ripe orange filled the room when

I squeezed their fluids into a glass, fol-

lowed by an application of Royal Rose

Simple Syrup of Tamarind. Tamarind

is a sour flavor that works beautifully

with the herbal elements of gin. The

simple syrup gives the sour element

of the tamarind an umami level of

sour to sweet to savory. Then if you

can imagine the tart/sweet flavor of

a perfect lemonade made from Meyer

lemon zest and fruit.

Martin Miller’s Gin is one of my very

favorite gins. I know that the water

used is from perhaps the cleanest on

the planet. It comes from Iceland! The

spirit is distilled in England, and then

shipped over to Iceland for blending.

The result is a magnificently soft, yet

determined slurp. Then if you aren’t

totally driven to seek out these ingre-

dients, I add one more. This would

be the Orleans Bitter. Stained a soft

red from the Vermont sourced bitters

woven with apple ice wine and herbs,

// MIXOLOGY WITH WARREN BOBROW

English Gin is a Thing of BeautyWinter always brings me a deep thirst for citrus fruits.

Perhaps the dry wind has something to do with the desire

for acidic/sweet flavors.

Warren Bobrow

Warren Bobrow is the cocktail writer for

Williams-Sonoma, Foodista, Voda Maga-

zine and the 501c3 not for profit Wild River

Review/Wild Table, where he also serves as

an editor. www.cocktailwhisperer.com

March 2013 • Total Food Service • www.totalfood.com • 73

the English gin becomes a thing of

rare beauty along with the bitter and

sweet elements of this deceptively

powerful cocktail. In a final tip of the

hat to the elements of surprise held

distinctly in this hand-held power-

house, I’ve included Bitter End Curry

Bitters. There is a “Heart of Darkness”

approach to this spirituous affair.

Spicy elements of another land take

the flavors of citrus, apple ice wine

and herbs into a place never experi-

enced prior. It’s eerie, sweet, sour and

potent all at the same time. The finish

goes on and on.

The Martin Miller’s Gin never dis-

appears completely into the mix. It

is there, ever reminding the careful

drinker that gin is not vodka in this

regard. Vodka would disappear into

the blend, whereas gin becomes part

of the layers that clearly defines this

most elegant and quite unique cock-

tail. The color red from the bitter ap-

ple liquor deeply stains the clarity of

the “Inspired Water” ice. Mavea is my

go/to for great ice.

For the ice I require large cubes made

from filtered water, run through the

Mavea “Inspired Water” filter. It’s an

extra step, but one I feel is very im-

portant. I’ve long held that ice is the

most important ingredient in a cock-

tail. Why skimp when the other in-

gredients are so valuable? I like flavor

and Mavea makes my ice cubes taste

like quality.

The final ingredient is my seltzer wa-

ter. I choose for this cocktail the Pink

Grapefruit from Perrier Sparkling

Natural Mineral Water. It makes this

cocktail sing with that indescribable

fizz that can only come from France.

The Martin Miller’s Gin is elegant,

soft, pure and decisive. There are

many gins on the market. I’m fond

of many different varieties and types.

For this cocktail, my only choice is

Martin Miller’s.

Not Nearly the Last Word CocktailIngredients• 2 oz. Martin Miller’s Gin

• 1 oz. Orleans Bitter (or use Cam-

pari as a reasonable alternative)

• 1-Tablespoon Royal Rose Simple

Syrup of Tamarind

• 2 oz. Fresh lemonade made

from Meyer Lemons (1 cup juice

sweetened to taste with raw

honey)

• 3 Drops Bitter End Curry Bitters

• 1 oz. Pink Grapefruit Perrier

Sparkling Natural Mineral Water

• Ice made from filtered water

Preparation1. To a Boston shaker add the

tamarind syrup, the gin, and the

Orleans Bitter liquor, fill ¾ way

with regular ice

2. Add the Curry Bitters

3. Add the Meyer Lemonade

4. Shake for 15-20 seconds

5. Strain into a short rocks glass

with two very large cubes of

“Inspired Water” ice

6. Stir with a cocktail stirrer, top

with the Perrier Sparkling Natu-

ral Mineral Water then garnish

with some chunks of Meyer

Lemon

Sip carefully!

Spicy elements of another land take the

flavors of citrus, apple ice wine and herbs

into a place never experienced prior. It’s eerie,

sweet, sour and potent all at the same time.

The finish goes on and on.

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#1601

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Kontos, from page 30

more interesting alternatives to other

breads. Kontos crepes have over 65%

fewer carbs than a tortilla wrap, 75%

fewer carbs than a bagel and half the

sodium of many other breads, making

them a ‘skinny’ and healthier alterna-

tive,” said Steve Kontos, vice president

of Kontos Foods.

Demand for fillo products is also

increasing, as consumers learn more

about European-style eating and reci-

pes. “Ready-to-bake fillo dough pro-

vides a delicious basis for delicate ap-

petizers such as baked brie, hearty main

meals such as chicken pot pie, and café-

style desserts such as fruit strudel and

baklava. Our aim is to provide consum-

ers with an easy way to prepare and en-

joy these meals for family dinners and

entertaining,” said Warren Stoll, Kontos

Foods’ marketing director.

The new Kontos plant, which was

originally 22,000 square feet, underwent

a major renovation to boost its capacity.

The expansion has resulted in 10 new

jobs for bread and pastry specialists,

five in the crepes division and five in

fillo. The plant is located at 19 East Fifth

Street, in the Bunker Hill Industrial Park

section of Paterson, N.J.

Founded in 1987, Kontos Foods, Inc.

is a Paterson, NJ-based provider of tra-

ditional Mediterranean foods for restau-

rants, hotels, food service, retail special-

ty stores and supermarkets worldwide.

The family-owned company specializes

in hand-stretched flatbreads, includ-

ing the Kontos Pocket-Less Pita™, fillo

dough, pastries, olives, gyro meats and

Greek yogurts, as well as over 40 variet-

ies of multi-ethnic flatbreads. Kontos,

which has over 200 employees and was

founded by Evripides (Evris) Kontos

together with his son Steven, together

bring over 100 years’ experience in the

premium food industry. To learn more,

visit www.kontos.com, or call (973) 278-

2800.

80 • March 2013 • Total Food Service • www.totalfood.com

"Our goal is to bring a

group of select pur-

veyors who provide

what clubs need and purchase on

a consistent basis," noted the Club

Managers' president Robert Kasara.

General Managers and their man-

agement teams (chefs, controllers,

purchasing agents, food & beverage

directors, etc.) from Westchester,

Long Island, upstate New York, lower

Connecticut and New York City will

be in attendance.

The daylong event is highlighted

by a vendor show that features the

very latest in food, beverage equip-

ment and supply solutions. "From

a menu standpoint, many of our

members are looking for healthier

selections," noted Todd Zorn of the

Salem (NY) Golf Club. "So we will

be shopping the show looking for

everything from vegetarian items to

that great hot dog that we will always

count on pool side."

The night is capped by one of the

Tri-State's culinary events. Top chefs

from clubs throughout the Metro

New York City area display their ex-

traordinary expertise. Vendors and

club managers will once again enjoy

a club season from such notables as

Chef Joe Day of Hudson National,

the NYAC's Andrew Ladd and Long

Island's George Ryan of Atlantic Golf

Club.

The event also hosts a day of dy-

namic educational opportunities.

A full range of seminar topics are

covered from Grill Room food and

beverage strategies, to creating sig-

nature cocktails and a full range of

operational topics from re-energiz-

ing golf membership strategies to

Post-Sandy topics.

Tri-State Club Managers Set To Convene In New Rochelle For Annual Vendor ShowThe Metropolitan Club Foundation’s Regional Vendor Show is scheduled for Tuesday, March

19, 2013 at the Glen Island Harbour Club. This event provides an excellent opportunity for

equipment and supply vendors to present products and services in an intimate atmosphere

that allows the time and opportunity for one-on-one contacts.

// EVENTS

Our goal is to bring a group of select purveyors who provide what clubs need and purchase on a consistent basis

A highlight of the annual Club Manager's event is an evening reception that show-cases the extraordinary culinary talents of Metro New York's club chefs

CLUB MANAGERS REGIONAL VENDOR SHOW

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#1444

earned their diplomas in culinary arts

and baking and pastry arts. Kokonas

told the baccalaureate graduates that

he and Achatz created their restaurants

thinking about how the guests would

feel, rather than what they would taste.

"Whether you end up cooking in an or-

ganic pizza restaurant, large hotel, ta-

queria, or Michelin-starred restaurant,

you are not simply cooking food. You're

creating an experience for guests," Ko-

konas said. "You need to look at every

aspect of the dining experience, ana-

lyze it and ask yourself, 'Why do we

do it that way?'" Alinea has been voted

the Best Restaurant in America three

times and is the only restaurant in Chi-

cago with three Michelin stars. Chicago

magazine named Alinea the best res-

taurant in the history of the city.

Chauhan made a name for herself as

executive chef at Vermilion in both

Chicago and New York City after her

CIA graduation. She later became the

first Indian woman to compete on the

Food Network's Iron Chef America and

The Next Iron Chef, and is now a judge

on the same channel's Chopped. "To-

day marks the beginning of an excit-

ing, prosperous journey. By graduating

from the CIA, you have already taken

the first step," Chauhan told associate

degree recipients.

"A CIA education is like the perfect

master sauce. What you do with it will

determine your outcome. " The CIA

holds 16 associate degree and three

bachelor's degree graduations each

year. Large graduating classes soon will

no longer have to leave the Hyde Park

campus for their commencements.

The on-campus Marriott Pavilion, to be

completed in fall 2013, will include an

800-seat theater that will host all gradu-

ation ceremonies, along with industry

conferences and other major events.

Dufresne Expands East Vil-lage EmpireScoop notes that “The door’s going to

be where the door is,” said Wylie Du-

fresne, recently standing in a space in

the East Village that will soon become

his new restaurant, Alder. “We not mov-

ing the door.”

Well, you never know. Mr. Dufresne, the

pioneering, science-friendly chef who

once deconstructed and reassembled

eggs Benedict at his Lower East Side

restaurant, WD-50, is famous for up-

ending a diner’s expectations of where

something is supposed to be. People

won’t “eat the door” at Alder, as Mr. Du-

fresne joked, but they will eat radically

new versions of dishes they might as-

sume they know well.

Adler, which Mr. Dufresne and his team

hope to open this month on Second

Avenue, what used to be the site of the

Second Avenue Deli, will specialize in

what some might think of as a cubist

spin on pub grub. There will be “stuff

you can kind of graze and nibble,” as

Mr. Dufresne put it: pigs in a blanket,

clam chowder, Caesar salad, chicken

liver toast, oxtail stew, calamari, pub

cheese. But in keeping with the chef’s

style, each dish will be twisted into a

surprising manifestation. That Caesar

salad won’t come in a bowl; it will ar-

rive as finger food, transformed into

bite-size pieces of nigiri, with a sliver

of charred, Parmesan-dusted Spanish

mackerel resting on a rib of romaine

lettuce and a dab of eggy sauce. As he

put it, “You have the pigs in a blanket,

and you go, ‘Wait, that’s not what pigs

in a blanket are all about, and yet it’s

delicious.’”

Scoop, from page 47

CIA President Dr. Tim Ryan (right) and keynote speaker Nick Kokonas at The Culinary Institute of America's bac-calaureate commencement ceremony in Poughkeepsie, NY.

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No. Thus far the only response has been

that raising the wage at all from $2.13

would be bad for business. Would kill

business, would make food unafford-

able. And there's just too many states,

New York being one, California being an-

other, that are thriving industries where

it's much higher. They automatically dis-

prove. The federal minimum wage is just

far behind the times.

And that was one of my questions should this be a state issue and not a federal is-sue. In other words, obviously the res-taurateur in New York and this Darden unit in Kansas that seems to be in your crosshairs. They're obviously very differ-ent.We are the pro. Right now the people

working on 213 are the poorest workers

in America. They live on food stamps and

Medicaid and people shouldn't be work-

ing full time and still have to rely on wel-

fare, you know. So regardless of where

you live, the fact that you've got people

living in real dire poverty on this wage

means it’s time for a change. Time for it to

go up. If we went state-by-state it would

take forever and it might never happen.

Congress needs to step in and take action

on anything at this point, in my humble

opinion. Pick an issue. Tomorrow will be

called Wednesday. They'll come up with

a reason why it shouldn't be Wednesday.

What would you like to see happen with paid sick days? We have several local fights for paid sick

days. We have several places here in Phil-

adelphia, in Miami, in Portland. There's

movement on the ground in Los Angeles.

I mean, all over the country, there are

local battles for local paid sick day ordi-

nances. That's really what we're trying to

win.

So give me a compilation. What's fair? What works? What would you like to see if you had a San Francisco and in the state of Connecticut, which is the first state in the union to have paid sick days?It’s essentially earned sick leave, so the

more you work, the more sick days you

have, up to 9 sick days, based on how

much you work. So you accrue it based

on your hours. So both part-time and

full-time employees get it. But full-time

employees obviously get more because

they earned it over time. And what we

found in those places, San Francisco

and other places, is that people don't

actually use all their sick time. They use

it when they're sick. And so it doesn't

actually cost employers as much as they

think it will. Most importantly, it's a pub-

lic health issue. You know. It doesn't just

impact the workers. It really impacts the

customers.

I want to go back to Darden for a second. Are they enemy number 1 as you look at this thing?

No, not at all. You know, what we're try-

ing to do is change this industry, and if

Darden were to want to work with us,

to sit down and do better, fabulous. We

just are calling on them because they're

industry leaders, to set a different stan-

dard to pay their workers a fair wage, to

provide paid sick days because we think

they're leaders, and as leaders they have

a responsibility to set a different stan-

dard. If they want to work with us, fabu-

lous. Nobody's evil, nobody's perfect,

you know it's all about everybody mov-

ing along a ladder. Providing more sus-

tainable wages and working conditions

for people in this industry.

And it's interesting, too. If you look at

their CEO, he's a classic example of rags

to riches type of story. If only they would

allow more of their workers that same

opportunity, that would be great.

What about your affiliation with other groups, like, Color of Change and Cre-do? Talk to me about where that stands. What do you look for within those col-laborations?

Well, they've been supportive in calling

upon Darden to do the right thing. To

provide paid sick days. To provide more

opportunities for advancement for work-

ers of color. To raise their wages to pro-

vide a fair wage of at least $5 for tipped

workers so they're supportive. They've

Q&A from page 29

March 2013 • Total Food Service • www.totalfood.com • 85

delivered petitions to the restaurants.

You know, people who eat at their res-

taurants are saying: We're customers.

We'd like to see these things change.

You mentioned some operators that are doing a good job with their employees. Anybody come to mind in the New York City market?Tom Colicchio is a fabulous employer,

a wonderful employer, and a very good

employer. One If By Land, Two if By Sea.

What is Colicchio doing to make him proactive on behalf of ROC? He's really good about this. He has great

wages, great promotion opportunities

for workers. He really invests in people

moving up the ladder, starting as a dish-

washer and ending up as a fine dining

server. Regardless of their race or gender,

you know. He really invests in people.

That's great. They provide some vaca-

tion time, some leave time. We think

they're really good employers. They're

smaller restaurants. It doesn't have to be

the big guys. Small restaurants like One If

By Land, Two If By Sea is a restaurant in

New York that does really well. La Palapa

is a Mexican restaurant in the village, that

is a really fabulous employer, provides

paid sick days for their employees.

I don't hear Danny Meyer in this conver-sation, I don't hear Steve Hanson. Oh, no, they’re great. I just didn't want it

to be all the big guys, because then the ar-

gument is, oh, well, they can afford it. I'm

a tiny operator. I can't afford it. When the

truth is everybody can do it, and we have

examples to prove that they can.

In time you guys are going to be a lot bet-

ter served by holding on to a great em-

ployee.

I want to go back to this ad in USA To-day for a second. You've been accused of being intent on un-unionizing. Is that true? Is that false? Are there advantages? Are there disadvantages? I guess the first thing that comes to mind is what hap-pened at Tavern on the Green, etc. Talk

to me about that for a second. Should the restaurant industry be unionized? Would there be advantages to it?

I think the point for us isn't union or

non-union. It's simply that workers have

enough voice on the job to be able to

speak up when their rights are being vio-

lated and to have a fair wage and benefits

so they are able to support their families

and live a decent and respectable and

dignified life and I think ultimately the

industry wants that too. Really the ques-

tion for us is not: “is this union, is it not

union, or should it be unionized or not,

it's simply, fairness.” Well, let's work to-

gether to make sure workers in this in-

dustry have fair wages, the benefits they

need to not have to come to work when

they’re sick, the opportunities to move

up the ladder to support their families.

To be able to advance like anybody else

who wants the opportunity to move up

the ladder.

What is this customer harassment thing, and this guide and explain why it's a

positive and not a negative.The guide is simply a tool. All we're ask-

ing of our customers is the same way

they've spoken up over the years. Saying

is this local? Is this organic? I prefer local.

I prefer organic. Like that, we're asking,

we're calling upon consumers to un-

derstand how these issues impact their

dining experience and to say, when they

eat out, love the food, love the service.

Would love to see you provide paid sick

days. It's important to me as a consumer

that you pay a fair wage. That's all we're

asking of consumers. To use the guide to

get information. We're not telling people

not to eat out anywhere. We're telling

everybody eat out everywhere all the

time. Continue to eat out at Darden and

everywhere else. Just speak up when you

do, at the end of your meal. Say, I loved

the meal, loved the service. I would actu-

ally love to see opportunities for my great

busser to become a waiter. I would love

to see my waiter paid more than $2.13

an hour. That's the kind of thing we want

people to say.

86 • March 2013 • Total Food Service • www.totalfood.com

“Iwas attracted to the oppor-

tunity because Blendtec has

a great foundation in terms

of industry leading innova-

tion and technology," Beus explained.

"It's a company with passionate indi-

viduals with great skill sets and talent.

So with that great base and a good foun-

dation to build on, my goal is to take the

company aggressively to the next level

with strategic direction and execution."

Dickson, founder of the company

and a lifelong inventor and engineer,

will continue contributing to Blendtec’s

success as a member of the board of

directors, focusing on what he is most

passionate about—pioneering new

products that make lives better.

Beus believes Blendtec has built a

great foundation on its innovative de-

signs and engineering efforts. He steps

in at a time when the focus has shifted

to global brand positioning and strate-

gic growth.

“Blendtec is an incredibly success-

ful company with industry-leading

technology and dedicated, passionate

people, and we’re well positioned for ex-

plosive growth over the next few years,”

says Beus.

Beus brings years of executive lead-

ership experience from a variety of in-

dustries, including software, Internet

and social marketing, private equity,

and sales. He has a proven track record

of creating and sustaining exponential

revenue growth due to his determina-

tion to focus on customer needs as well

as an unwavering discipline to core val-

ues and principles.

Beus brings to Blendtec 15 years in

a senior leadership role of industries

including software, internet and social

media. "It is a great match for me be-

cause of the company's background

as an engineering-focused company,"

Beus added. "The founder was an engi-

neer which has led to our industry-lead-

ing innovation and technology. I'm go-

ing to bring a sales and marketing focus

to that base. "

Among the initial sales and market-

ing initiatives implemented by Beus

and his team has been a change of rep-

resentation in Metro New York. New

Jersey based Pecinka Ferri Associates

has taken over the representation of the

Blendtec line in the Tri-State area. "After

seeing the line in Orlando at the Nafem

Show, we are excited to bring Blendtec's

full line of blending solutions to the

Metro New York dealer and their end

user customers," Pecinka Ferri's Ed

Pecinka commented.

Prior to joining Blendtec, Beus was

the chairman and CEO of Enspark, a

successful and fast-growing corporate

e-learning company he founded in 2009

and whose clients include Motorola,

3M, Adobe, Coca-Cola and TD Ameri-

trade. He spent the 12 previous years as

a managing director of a Utah private

equity and management-consulting

firm where he trained and consulted

for companies such as Nestle, ATK, Hill-

Rom, NFL and TYCO.

In his new role at Blendtec, Beus will

focus on accelerating growth and mar-

ket share through strategic product de-

velopment, proper execution, and sus-

taining a healthy corporate culture to

encourage top-notch performance and

engagement. He will also place a signifi-

cant emphasis on enhancing the overall

customer experience through pinpoint

execution, heightened discipline in core

competencies, and improved two-way

communication.

With a vision of building an interna-

tional brand, Beus' priority is to con-

tinue to grow market share in the food

service industry. "The key to continuing

to accomplish this goal is to listen to our

customers and the dealers that serve

them. Today, we implement this by pro-

viding products that offer the best value

and functionality for a variety of appli-

cations," Beus explained.

"We place a significant priority on lis-

tening to the voice of the customer,” Beus

continued. “This type of focus enables

us to hear what their needs are and de-

liver what they're looking for. We will take

that input and work that into our engi-

neering and product development."

The latest response to that customer

input is found in Blendtec’s new Stealth

machine that made its NAFEM Show de-

but last month in Orlando after a year of

testing, "Our customers told us that with

trends like open kitchens, the world's

quietest blender and a capacitive touch

screen would offer a perfect solution."

Blendtec's innovative marketing

has featured the award-winning Will

It Blend?® Internet video series (wil-

litblend.com) that demonstrates the

amazing performance of Blendtec’s

blender technology and has raised

awareness across the globe of the

Blendtec brand.

Blendtec manufactures industry-

leading commercial blenders and dis-

pensers for the foodservice industry,

as well as commercial-grade blenders

and appliances for home use. Sold in 90

countries, Blendtec products offer the

total solution for any blending needs,

both in home and business.

Visit Blendtec.com/commercial for

more information.

Blendtec Executive And Local Rep Changes Aimed At Bringing Highest Quality Blending Solutions To Tri-State Food Service CommunityBlendtec, a leading manufacturer of high-end commercial and home blenders, announced last month

that chairman and chief executive officer (CEO) Tom Dickson has stepped down from his executive

role within the company. The reigns were passed in February to Reed Beus, an experienced technology

and private equity executive, who has been appointed as the company’s new chairman and CEO.

// NEWS MANAGEMENT

Reed Beus, an experienced technol-ogy and private equity executive has been appointed as the company’s new chairman and CEO

March 2013 • Total Food Service • www.totalfood.com • 87

Mary Gibb currently

owns Australia’s # 1

Restaurant Reception

Venue www.court-

houserestaurant.com.au. Now based

in New York, a city as vibrant and dy-

namic as the industry itself, her pas-

sions have combined to create an

unparalleled energy and expertise. As

Manhattan’s newest Hospitality Re-

cruitment & Staffing CEO, Mary is en-

gaged in her mission and excited to be

here. Agencia’s mission is to serve the

needs of the Hospitality Industry with

the same dedication, creativity and

tenacious work ethic that our clients

exhibit daily. It understands hospi-

tality people and will deliver them in

the time, and to the standard, that a

fiercely competitive New York City en-

vironment demands.

Agencia is founded upon Integrity, Ex-

pertise, Reliability and a genuine pas-

sion for Hospitality and its’ People.

Where did the idea for Agencia come from?During one of my many visits to New

York, I noticed such a huge discrep-

ancy in service standards sometimes

even within the same establishment.

So I began to investigate staffing,

training and any other related topics

in the city, to see how these funda-

mental basics were being handled in

such a fiercely competitive environ-

ment. I actually found myself mental-

ly matching staff from one establish-

ment to the next as a better fit for the

standard. To my surprise there were

so few companies focusing on such

a huge industry, and the opportunity

presented itself.

As a restaurateur what advantage does that give you in understanding the needs of the Agencia customer?

On Feb 14th my Australian Restau-

rant has again been voted Australia’s

# 1 Restaurant Reception Venue. Many

successful operators will tell you that

reaching a level of success is one thing,

and then maintaining it is a whole

other game. It is often more difficult

and gets even more so with time. I am

so aware of the commitment, the ded-

ication, the long hours and the strains

of the industry. One of the biggest

ones is the human resource – at any

given time you can have one of your

staff upset a loyal customer you have

spent years nurturing, or their actions

can make you liable in any number of

ways. I want to be able to say to New

York restaurateurs that I genuinely

understand, and whilst I can’t help

with all of their other issues, I can cer-

tainly listen to and address the staff-

ing issues. Unfortunately there are too

many establishments carrying staff as

cargo and the worst affected are the

establishments that can least afford it.

What were the needs of the market-place that you served in Australia?Australia was experiencing a critical

skills shortage in the 90’s, and so many

organizations were faced with turn-

ing business away because they did

not have enough staff to manage. We

presented an accelerated and highly

focused training program to address

this, which I am proud to say has been

rolled out across other industries over

the years. The program we imple-

mented during this time is still oper-

ating and is currently our main source

of recruitment. The candidates, whom

we did not retain at The Courthouse,

were able to step into positions in

Australia’s best establishments as a

result of the training program they un-

dertook with me. Across my 25 years

in the industry I have seen every kind

of personality and management style,

and have developed an intuitive in-

sight into the people.

What brought you to the US and NYC?This amazing metropolis widely con-

sidered the hospitality capital of the

world just seemed like the ideal way to

expand on my professional hospitality

career. It is a natural fit for my energy

and passion and I can’t wait to leave

my little imprint on the industry.

What makes Agencia different from firms that you compete with?I think Agencia is one of the very few

recruitment companies, which solely

focuses on the hospitality industry.

It is also one of the only companies,

which can look after a hotel’s Execu-

tive Director as expertly as the Porter

position. Our executive competitors

tend to be multi-nationals with mas-

sive overheads, and often only back-

ground knowledge of the industry

they serve. Agencia’s industry exper-

tise is quite literally up to the minute.

Walk us through Agencia's view of the marketplace. The NYC marketplace is both dense

and broad with various styles of hos-

pitality establishments and standards.

In some respects the city is too big

and can more easily hide less compe-

tent and less skilled individuals, who

would immediately be exposed in a

smaller field. Establishments are bear-

ing the high cost of these “passengers”

in so many ways and cannot afford to

continue this.

With such a gigantic pool of available

people, it is tempting for establish-

ments to spend very little time sorting

Mary Gibb,President & CEO of Agencia InternationalMary Gibb, President and CEO of Agencia International

has enjoyed an esteemed 24 year career in Hospitality with

an impeccable reputation in her industry.

// MEET THE NEWSMAKER

Mary Gibb, President & CEO of Agencia International

continued on next page

88 • March 2013 • Total Food Service • www.totalfood.com

and fill positions with the knowledge

that there will be plenty more people

if they don’t work out. High staff turn-

over seems to be an accepted norm of

the city and of the industry, and man-

agement decisions are being made

around this premise rather than trying

to address it. Some of the larger, most

successful groups have already recog-

nized this and have implemented suc-

cessful strategies to train and retain

their staff. Agencia hopes to be able

to assist with this without adding any

burden to the managers.

During our active recruitment process

what we uncovered was so beautiful.

The variety and skill sets of the ap-

plicants were as diverse as our client

establishments. If only there could be

time dedicated to matching them. Our

role would be exactly that, to expertly

match these up so that the employees

can enjoy their work more and there-

fore be more productive, whilst the

employers had better staff retention

and a more efficient workforce.

How do you approach your custom-er's front of the house needs?Every member of an establishment,

but particularly the front of house

staff reflects the company. They are

often the first point of contact with

the customers either by phone or in

person, and should at all times rep-

resent the establishment the way the

owner/manager would like the com-

pany’s image to be portrayed. Just as

uniforms inform the diner what kind

of standard the establishment is, so do

its front of house staff. A friendly, en-

ergetic & highly efficient server would

be perfectly suited to a fast paced es-

tablishment, whilst a more formally

attired server with poise and quiet

efficiency would work better in a fine

dining establishment.

What's the approach to culinary and back of the house needs?First priority has to be the skill set for

the back of house staff. It must be in

line with the operation’s standard of

menu and service. As above a very

different approach is required of fine

dining compared to a fast paced en-

vironment, and when accomplished

correctly with the right people both

can be achieved. Personality types

are another integral approach to suc-

cessfully balancing an establishment’s

needs in the back of house. It gets hot

in the closed confines of a kitchen and

various temperaments need to be bal-

anced carefully to avoid chaos and

clashes.

Do you have programs for both tem-porary and permanent needs?Agencia has tried to address the spe-

cific needs of the industry; part of this

is the fluctuation of business and the

seasonal peaks it can experience. We

can provide staff for a few hours, a few

days, a few weeks or a full recruitment

according to the needs. This flexibility

is so important to a business, and our

company size means that we can be as

flexible as needed to address these.

Talk about your fee structures and how you arrived at them?The traditionally high cost of recruit-

ment companies has been the biggest

inhibiter for restaurants to use them.

In a city with an abundance of work-

Gibb, from page 87

continued on page 91

March 2013 • Total Food Service • www.totalfood.com • 89

90 • March 2013 • Total Food Service • www.totalfood.com

headquarters, the 23-year-old compa-

ny stocks football fields’ worth of food

from around the globe: Trucks haul in

California citrus by the ton; shipping

containers groan with Italian olive oils

or tinned tomatoes; a dedicated, just-

for-Baldor train track delivers Idaho

Burbank Russet potatoes destined to

become Manhattan French fries; and

air freight cubes arrive with Colom-

bian herbs, Chilean blueberries and

Dutch bell peppers.

All told, the place packages thou-

sands of orders, seven days a week,

for supermarkets, hotels, culinary

schools, corner stores, corporate din-

ing rooms and thousands and thou-

sands of restaurants from Philadel-

phia to Maine, including everyplace

from your corner deli to the holy walk-

ins at Le Bernardin, Daniel and Jean-

Georges.

In 2006 Baldor opened a facility in

Chelsea, MA, naming it Baldor Bos-

ton. In 2012 Baldor also opened a

branch just outside Washington, DC.

Baldor’s Mr. Muzyk said that the com-

pany sends a trailer to the location

every day primarily to service restau-

rants, noting, "It is a cross-dock opera-

tion. These foodservice operators now

have the pleasure of being serviced

with our wide selection of products,

including our processed items."

In a release issued by Baldor called

Mr. Murphy "a true visionary with

a life philosophy of hard work and

caring for people that was felt by all

whom he touched."

Mr. Murphy is survived by his moth-

er Marilyn Murphy; brothers, Thomas

D. Murphy Jr. and Patrick Murphy; a

sister, Sharon Triolo; a son, TJ Murphy,

and a daughter-in-law, Christine Mur-

phy.

Donations in Mr. Murphy's memo-

ry can be made to The Robert L. Fine

Cancer Research Fund, 650 West 168th

Street, BB20-05. New York, NY 10032,

with checks or money orders made

payable to the New York Presbyterian

Home; memo line: 'Dr Fine's Research

Fund; or the Lustgarten Foundation

Pancreatic Cancer, 111 Stewart Ave-

nue, Bethpage, NY 11714, with checks

or money orders made to Lustgarten

Foundation Pancreatic Cancer.

888-531-Chefwww.iceculinary.com

Pastry & Baking arts

Classes

Call For Upcoming Class

Schedule

Baldor, from page 23

March 2013 • Total Food Service • www.totalfood.com • 91

Fiorito, from page 34 Gibb, from page 88

Styrofoam, from page 3

• Wrongful termination

• Employment-related emotional

distress and invasion of privacy

• Defamation

• Retaliatory/constructive dis-

charge

• Sexual harassment and discrimi-

nation

• Workplace torts, such as slander

EPLI coverage generally includes the

cost to defend against the charges plus

any damages that the restaurateur is

scheduled to pay. Restaurant exposures

are unique and complex, that is why it’s

important to work with an insurance

professional who truly understands the

needs of this business. Learn how EPLI

can provide much-needed protection

and peace of mind. Your broker can

answer your questions and recommend

the coverage that is right for you.

ers it seems like an expense they do

not need. Agencia has tried to address

this by focusing on the City’s specific

needs, sorting through the crowd of

applications being one of the main

ones. Our Shortlist Recruitment Op-

tion has been devised to give back

time, choice and full control to the

hiring manager. We present the best

3 candidates, prescreened and refer-

ence checked, the shortlist recruit-

ment fee is $880 and is guaranteed for

4 weeks. We have tried to avoid add-

ing yet another expense to an already

heavily burdened industry, instead we

have tried to price our service in a way

that will save our client’s businesses

time and money.

Of particular value is the Subscription

Based Recruitment Service. One an-

nual fee for this is $3,500 (still less than

one single traditional recruit) provides

you with up to 4 shortlist recruit-

ment placements per month for the

full twelve months. This is one of the

ways we can engage with your staff-

ing needs and take much of the strain

away. If an establishment was to take a

moment to really think about the time

it spends advertising, sorting through

applications, interviewing, screening,

signing up a new employee, the real

cost of high staff turnover starts to

become apparent. I strongly believe,

that in this big vibrant city there are so

many people looking for work and so

many positions available that if some-

one invested the time to “match” these

in more detail, there would be far less

staff turnover, improved productivity,

reduced absences, better customer

service, which ultimately translates to

a better, more competitive business

for our clients, and they save time &

money in the process.

You offer a rather interesting "Secret Shopper" program, talk about the goals of that program. The “Secret Shopper” style of our busi-

ness appraisals is the only way to re-

ally see what happens and what is be-

ing said in your establishment in your

absence. Try as you might you simply

cannot be there around the clock. If

you are a chef owner in particular, this

is useful to really see what is happen-

ing out front while you toil away in the

back. It is not designed to catch people

out, rather an unbiased evaluation tool

to firstly identify any issues in particu-

lar related to staff and then to make

recommendations. Most establish-

ments are shocked at the results these

“Secret Shopper” reviews generate. At

best it can be used as an affirmation

that your customers are experiencing

everything in your establishment the

way that you intended.

Call Vic Rose: 732-864-2220

would be the first major East Coast City

to enact such a policy. “After all, we can

live without it,” Bloomberg said. “We

may live longer without it. And the dog-

gie bag will be just fine.

State Senator Liz Krueger responded

to the mayor’s speech by jumping on

his ban-wagon and taking it one step

further calling on the Legislature to ban

styrofoam statewide. “In his State of

the City address, Mayor Bloomberg an-

nounced that he will prioritize banning

styrofoam food containers in New York

City,” Ms. Krueger said. “This would be

a great step forward for our city, both for

the environment and public health but

we shouldn’t just stop at the city limits.”

Ms. Krueger said she hopes Mayor

Bloomberg, who has donated $1 million to

the Republican State Senate majority, will

use his stature with Albany’s GOP to aid her

efforts to spread the styrofoam ban.

“I call on my colleagues in the state

legislature to race New York City to the

goal and pass legislation to ban styro-

foam food containers this year,” said Ms.

Krueger. “And I ask Mayor Bloomberg to

lend his considerable influence with the

State Senate’s Republican-dominated

majority to this cause.”

92 • March 2013 • Total Food Service • www.totalfood.com

#1956

#1931

line of selections with sandwiches un-

der-500 calories. It features the rich,

creamy texture of a traditional mayon-

naise that creates truly signature tuna

salads, chicken salads and egg salad.”

“We've had a lot of fun in our test-

ing. We run blind taste tests with 400

calorie full fat mayos against our 200

calorie Olive Oil mayo and you should

see the surprised looks on people’s

faces.”

Kraft Foods Group, Inc. North Amer-

ica’s fourth largest consumer packaged

food and beverage company, with rev-

enues of approximately $19 billion in

2011. Launched as a public and in-

dependent company on Oct. 1, 2012,

the new Kraft has the spirit of a start-

up and the soul of a powerhouse. The

company has an unrivaled portfolio of

products in the beverages, cheese, re-

frigerated meals and grocery catego-

ries. Its iconic brands include Kraft,

Maxwell House, Oscar Mayer, Planters

and JELL-O. Kraft’s 25,000 employees

in the U.S. and Canada have a passion

for making the foods and beverages

people love. Kraft Foods Group is a

member of the Standard & Poor’s 500

index.

Kraft Foodservice is a division of

Kraft Foods Group, Inc. North Amer-

ica’s fourth-largest consumer pack-

aged food and beverage company.

Kraft Foodservice provides a diverse

portfolio of brands, marketing and

sales expertise, and resources to the

U.S. foodservice industry.

Kraft, from page 10

March 2013 • Total Food Service • www.totalfood.com • 93

#1666 #1830

94 • March 2013 • Total Food Service • www.totalfood.com

#1720

March 2013 • Total Food Service • www.totalfood.com • 95

http://issuu.com/action/openurl?url=http://www.manitowoc.com