2 • March 2012 • Total Food Service • www.totalfood.com

East End vineyards and lodging

entities broaden the scope of the

eight-day promotion by offering

exclusive Hamptons Restaurant

Week deals. Vineyards take part by

offering discounts in tasting rooms

15-percent off select bottles, 20-per-

cent off select cases or a $5 flight of five

tasting wines or by offering restaurant

participants a wholesale discount on

wines to sell to diners for $19.95 and/

or $24.95 per bottle during the week.

Lodging properties will offer special

rates that may include 15-percent off

accommodations; stay two nights, get

the third night free; or stay one night,

get the second at half price.

Residents and visitors are given the

chance to save while dining out at new

restaurants (or old favorites), sam-

pling vintages from local and notable

vineyards, or staying at a unique lodg-

ing property before the start of “high

season.” For participants, this media-

able, value-pricing campaign delivers

a surge in business, a return on invest-

ment and community goodwill as they

put their best foot forward to attract

new and returning patrons.

The campaign has partnered with

Maureen’s Haven a local organiza-

tion that seeks to address the issue of

homelessness, by “Bringing Hamp-

tons Restaurant Week to Maureen’s

Haven.” Participating chefs will serve

a three-course meal featuring their

restaurant week dishes to homeless

guests who can’t take advantage of the

promotion and volunteers on Mon-

day, March 5. The campaign is also

donating $10 to Maureen’s Haven for

each new fan of the Hamptons Res-

taurant Week Facebook page through

March 25 (up to $2,495).

Hamptons Restaurant Week is pre-

sented by Long Island Restaurant and

Hospitality Group the new business-

to-consumer promotions division of

WordHampton Public Relations. Me-

dia sponsors include: Hamptons.com,

Long Island Pulse, LongIslandRestau-

rantNews.com, NewYorkCorkReport.

com, WEHM and WBAZ.

Long Island Set To Celebrate Pair Of Restaurant WeeksAfter serving more than 209,000 prix fixe meals since 2003, Hamptons Restaurant Week kicks off its tenth annual campaign this

month. From Sunday, March 18 through Sunday, March 25, participating restaurants offer three-course prix fixe menus for

$19.95 or $24.95 which will be available every night they are open except Saturday when it must only be offered until 7 p.m.

// NEWS EVENTS

Steve Haweeli of WordHampton is the driving force behind Long Island’s Restaurant Week Celebration.

Lodging properties will offer special

rates that may include 15-percent off

accommodations; stay two nights, get

the third night free; or stay one night,

get the second at half price.

3 • March 2012 • Total Food Service • www.totalfood.com

4 • March 2012 • Total Food Service • www.totalfood.com

Funding was provided

through GE Capital’s bank

affiliate, GE Capital Financial

Inc. The company opened

its first Connecticut restau-

rant in Darien last month. The newest

restaurant is the 12th ACFP restaurant

to open in the Northeast.

Known for its high-energy atmo-

sphere and signature menu items,

ACFP uses 800-degree anthracite coal-

burning ovens and the highest quality

ingredients. Anthracite is known to be

the “cleanest” of coals, burning smoke

free with extremely high heat to create

a unique taste and perfect pies.

In addition to its famous pizzas, the

restaurant’s simple and consistent

menu features award-winning “Ital-

ian Soul Food” creations, including

coal-oven-roasted chicken wings with

caramelized onions, pork ribs

with vinegar peppers, home-style

meatballs made from founder Antho-

ny Bruno’s family recipe, and Eggplant

Marino (named for ACFP partner and

NFL Hall of Fame legend Dan Marino.

The financing includes a $17 million

term loan and an $8 million revolving

credit facility. Funding was provided

through GE Capital’s bank affiliate, GE

Capital Financial Inc.

“GE Capital proved to be a great

choice for us,” explains Henrik Falk-

toft, partner, The Quilvest Group.

“Their team was very supportive and

knowledgeable about this market and

GE Capital Underwrites $25 Mill Credit For Anthony’s To Grow In Metro NYGE Capital, Franchise Finance provided a $25 million credit facility to support an investment in Anthony’s Coal Fired Pizza, Inc. by

an affiliate of The Quilvest Group. The financing includes a $17 million term loan and an $8 million revolving credit facility.

// NEWS CHAIN CONCEPTS

Booth #3831

5 • March 2012 • Total Food Service • www.totalfood.com

Main Office: 282 Railroad AvenueGreenwich, CT 06830

Publishers: Leslie & Fred Klashman

Advertising Director: Michael Scinto

Creative Director: Ross Moody

Director of Social MediaSandy Klanfer

Phone: 203.661.9090 Fax: 203.661.9325

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

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 2012 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

that made for a better transaction.”

The Quilvest Group has invested

around $4 billion in more than 300

private equity and real estate funds

and 150 direct investments.

“We were in a great position to

help both parties using our experi-

ence in the space and our relation-

ship with the sponsor, Quilvest,” said

Mike Kurtz, vice president, GE Capital,

Franchise Finance.

Anthony’s Coal Fired Pizza launched

in 2002 and has grown to 32 restau-

rants throughout Florida, Pennsylva-

nia, Delaware, New Jersey and New

York. Last year, Anthony’s successfully

debuted six restaurants throughout

the Northeast, including Edison, Clif-

ton and Ramsey, N.J.; Woodbury, N.Y.;

Pike Creek, Del.; and Robinson Town-

ship (Pittsburgh), Penn. Additional

locations in the Northeast and Florida

are planned for 2012.

A crew from the original Florida res-

taurants comes to new locations to

put local employees through a two to

eight week training process. The goal,

Bruno said, “Is to offer a consistent

menu that we are very proud of.

The food is what sets this place

apart,” Marino added. “It really speaks

for itself. Good food, and good people.

It’s like our gift certificates, 10 percent

of all of the gift certificates sold goes to

the Dan Marino Foundation,” he said.

GE Capital, Franchise Finance is

a leading lender for the franchise fi-

nance market via direct sales and

portfolio acquisition.

6 • March 2012 • Total Food Service • www.totalfood.com

7 • March 2012 • Total Food Service • www.totalfood.com

8 • March 2012 • Total Food Service • www.totalfood.com

“I f you’re caught talking behind

the wheel, you get a $150 tick-

et. That jumps to $250 if you

don’t curb your dog,” said Sean Ba-

sinski, Director of the Street Vendor

Project at the Urban Justice Center.

“So why is it that when a street vendor

parks his cart an inch too far from the

curb, he’s hit with a $1,000 fine?”

The campaign comes in response

to the more than 26,000 tickets that

were handed out last year - many

costing vendors $1,000 for minor

infractions unrelated to health and

safety, such as carrying their vend-

ing license in their pocket instead of

wearing it around their neck.

“I work hard. I play by the rules,”

said vendor Tressie Smiley. “But I

don’t earn a thousand dollars when I

work two weeks straight.”

The vendors were joined by their

allies in the City Council, includ-

ing Councilman Stephen Levin, who

sponsored Intros 434 and 435 to re-

duce vendor fines and ticketing. The

legislation has the overwhelming

support of the Council.

“I’m very proud to sponsor legisla-

tion that will protect small businesses

and make life a little easier for hard

working vendors,” said Councilmem-

ber Stephen Levin. “The way fines are

assessed now is simply unfair and I,

along with more than 30 of my col-

leagues on the City Council, am de-

termined to restore fairness in our

City. I am excited that we are moving

Intros 434 and 435 closer to becom-

ing law and providing real relief for

thousands of street vendors.”

Street vendor advocates including

the Street Vendor Project at the Urban

Justice Center, ¡VAMOS Unidos!, the

North Star Fund, and the 125th Street

Merchants’ Association were also on

hand to urge the City Council to pass

the legislation.

“The reduction and restructuring

of fines will decrease the pressure

on poor working families in the New

York area,” said Rafael Samanez, Ex-

ecutive Director of VAMOS UNIDOS.

“At a time of severe economic crisis

for many working families, the city

should be looking at how to promote

street vending, not limiting it.”

As part of their campaign, the

street vendors are planning follow-up

events, lobby visits, public education,

letter writing, an online media push,

and additional organizing efforts

aimed at passing the City Council leg-

islation into law.

“Street vending has been part of

New York City’s economic, social and

cultural life since the day our city

was founded,” said Hugh Hogan, Ex-

ecutive Director of the North Star

Fund. “Today, thousands of vendors,

including war veterans, single moms

and others who rely on vending for

their household’s economic security,

are being excessively fined for con-

tributing to the vitality of the neigh-

borhood level economy. It is time to

stop the harassment and excessive

fining of New York City’s proud ven-

dor community.”

There are approximately 20,000

street vendors in New York City, all of

whom would benefit from common-

sense revisions to the city’s vending

laws.

NYC Street Vendors Launch Campaign Against Ticket Blitzes With City Hall RallyNYC street vendors joined with elected officials and advocates last month in a push-cart rally

and march at City Hall to kick-off a major grassroots campaign aimed at ending New York

City’s excessive ticket blitzes and $1,000 in fines.

// NEWS LAWS

“So why is it that when a street vendor parks his cart an inch too far from the curb, he’s hit with a $1,000 fine?”

9 • March 2012 • Total Food Service • www.totalfood.com

10 • March 2012 • Total Food Service • www.totalfood.com

This collaboration included

an exhibit of mixed media

artwork; a tasting that fea-

tured top NJ restaurants

and a silent auction. The reception

benefitted the New Jersey Restaurant

Association, the ArtPride New Jersey

Foundation and the National Ovarian

Cancer Coalition.

“When we take the time to think

about who has inspired us, I am clear

that mostly it’s the women in our lives,”

said Betsy Alger of The Frog and The

Peach NJRA Vice Chair/Event Chair. “I

am thrilled that we have made a con-

nection between the women who are

leaders in the culinary arts and those

who stand out in the visual arts, and

acknowledge that they represent the

creativity of all women as we all create

and inspire every day.”

Restaurants featured included: As-

sembly Steakhouse (Englewood Cliffs),

Cranbury Inn (Cranbury) D’Artagnan

(Newark), Hudson County Commu-

nity College (Jersey City); Kitchens

Hospitality Group - Langosta Lounge,

(Asbury Park); Kuzina by Sofia (Cherry

Hill), Landmark Hospitality (Jersey

City); Milford Oyster House (Milford),

Restaurant Serenade (Chatham); and

Terra Momo Restaurant Group (Princ-

eton). Beer was provided by The Ship

Inn Restaurant & Brewery (Milford)

and Nicolas Wines were served cour-

tesy of Lionel De Ravel.

NJRA Leads Garden State Celebration Of Women’s History MonthThe New Jersey Restaurant Association and the ArtPride New Jersey Foundation presented “Inspiring Women: A Celebration of

Visual & Culinary Arts,” on Monday, March 5 at “Hospitality House” New Jersey Restaurant Association Headquarters (NJRA).

// NEWS ASSOCIATIONS

continued on page 82

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Montammy Golf Club Presi-

dent Frederic Krieger said:

“We are delighted that Vinay

has joined the Montammy

family. He has a distinguished culinary

background, and his passion for creat-

ing exceptionally fine cuisine adds to

the Club’s many attractions, including

our golf course and program, our full

service tennis facility, fitness center and

programs for individuals and families

alike. We are also opening our superb

new swimming pool complex complete

with a state-of-the-art hot tub.”

Mr. Swarup trained at the Culinary

Institute of America and has worked in

some of the finest kitchens in America,

including the acclaimed The French

Laundry restaurant in Napa Valley, Res-

taurant Gary Danko and La Folie in San

Francisco and the famed Daniel and

Jean Georges dining establishments in

New York City.

Mr. Swarup joins Montammy from

Restaurant Associates, one of the lead-

ing providers of fine food for institu-

tions, clubs and restaurants throughout

the United States. His assignments with

Restaurant Associates have included

Executive Chef at the Guggenheim Mu-

seum and management of the exclu-

sive executive dining room and superb

menus for HSBC’s New York headquar-

ters, where he presided over the highly

regarded food service for more than 500

patrons per day. He was also Executive

Chef at the New York University Torch

Club, the University’s alumni and fac-

ulty club.

Commenting on his appointment,

Mr. Swarup said: “It is truly an honor to

be a part of Montammy and its excep-

tional culinary team. I am inspired to

entice the membership with our shared

passion and love of food.”

Montammy Golf Club was estab-

lished in 1966 with a championship golf

course designed by renowned golf ar-

chitect Frank Duane. Located less than

10 minutes north of the George Wash-

ington Bridge, the high-quality course

was built for competition and provides

an excellent test for golfers at all levels

and an elegant clubhouse for dining

and private events.

// NEWS PROMOTIONS

Jersey Club Tabs Swarup To Toque PostMontammy Golf Club, located in the rolling hills of the Palisades above the Hudson River in Alpine, New Jersey,

announced last month that it has appointed Vinay Swarup as its new Executive Chef.

“We are delighted that Vinay has joined the

Montammy family. He has a distinguished

culinary background, and his passion for

creating exceptionally fine cuisine adds to

the Club’s many attractions.”

Booth #3220

13 • March 2012 • Total Food Service • www.totalfood.com

14 • March 2012 • Total Food Service • www.totalfood.com

The annual show alternates

between Montreal and To-

ronto. The 2011 edition in

Toronto set records for ex-

hibitor participation and Pan-Cana-

dian attendance. SIAL Canada 2011

brought together 697 exhibitors (44%

international) and 12,415 visitors from

62 countries on 200,000 square feet

of exhibit space at the Metro Toronto

Convention Centre.

Show organizers already report that

there is currently more exhibit space

reserved to date for the 2012 show

than for the last edition in Montreal.

SIAL Canada’s Managing Director,

Xavier Poncin affirms, “After excep-

tional results in Toronto, the space

already booked clearly establishes us

as the place to be in North America.

Montreal, gastronomical capital of

Canada is attracting 30% new exhibi-

tors.”

Offering an impressive panorama

of food and beverages on exhibit from

40 countries and nine Canadian prov-

inces, SIAL Canada 2012 will bring to

light dozens of innovative products via

four different signature competitions.

The Trends & Innovations competi-

tion will evaluate the most inventive

new food & beverage products by a

rigorous selection process and inde-

pendent jury. Last year a record 52

contestants produced a telling line-up

of finalists that included individual

frozen potato gratins, birch syrup, on-

ion confit with espelette pepper, duck

fois gras appetizers and quinoa salad

kits. The Grand Prize was awarded to

Your Bar Factory’s 100% natural fruit

bar from Lasalle, Quebec, Canada.

The 8th edition of the Olive d’Or

competition will once again bring to-

gether the best virgin olive oils from

around the world. The contest posted

record participation in 2011 with 124

oils from 14 countries; winners hailed

from Italy, Spain, Portugal, Chili and

Crete. Coffee Cup by SIAL will gather

regular and certified coffees after a

successful debut in 2011 where variet-

ies from Colombia, Brazil and Ethio-

pia came out on top.

The La Cuisine by SIAL demonstra-

tion stage will introduce a new contest

for corporate chefs from the food pro-

cessing, food retail and food service

industries. Strict time limits, man-

datory ingredients and the theme of

« Our Health in Your Hands » will set

the stage for the food industry’s first

corporate chef competition.

SIAL Canada 2012 organizers are

also preparing other added-value fea-

tures to enhance the show experience.

“Hot Products” Expert Pathways will

guide visitors to up-and-coming prod-

uct categories such as Gluten-free,

Fair-trade and Halal with new routes

for Convenience Stores and Regional

Specialties. A three-day conference

program will parallel the pathways’

themes.

Montreal, known for some of the

best gourmet shopping and restau-

rants in North America, is the largest

city in the province of Quebec and the

second-largest in Canada. The food

industry is a major contributor to

Quebec’s economy, employing nearly

12% of the province’s workforce. Food

exports are booming, surpassing Ca-

nadian and worldwide growth rates

for the past 10 years. The industry

owes its vitality primarily to the abun-

dance and quality of raw materials

that Québec has to offer including

pork, soybeans, berries, vegetables,

maple syrup, refined sugar and vast

fresh water reserves.

SIAL Canada 2012 will host an offi-

cial USA Pavilion endorsed by the U.S.

Department of Agriculture featur-

ing over 25 U.S. companies on 3,000

square feet of exhibit space. To date,

three U.S. trade organizations have

plans to participate with booths in the

pavilion including Southern United

States Trade Association (SUSTA), the

Vermont Specialty Foods Association

and Food Export-Northeast who is

offering customized marketing assis-

tance to U.S. exhibitors through their

Food Show PLUS™ program. In ad-

dition, the International Dairy – Deli

– Bakery Association (IDDBA) and the

Association of Food Industries (AFI)

will exhibit in the show.

SIAL only admits food industry pro-

fessionals and is exclusively devoted

to food and beverage products, serv-

ing the needs of all market segments

including large-scale distribution, im-

port-export, wholesale distribution,

specialty retail, foodservice as well as

food manufacturing.

SIAL Canada is co-located with the

SET Canada exhibition of equipment,

technology and services for the food

retail, food service and food process-

ing industries.

SIAL Canada 2011 is supported by

the governments of Canada, Ontario

and Quebec through Agriculture and

Agri-Food Canada, OMAFRA (On-

tario Ministry of Agriculture, Food and

Rural Affairs) and MAPAQ (Ministère

de l’Agriculture des Pêcheries et de

l’Alimentation du Québec). The show

is also endorsed by the U.S. Depart-

ment of Agriculture.

Produced by Paris-based Comexpo-

sium, the #1 trade show organizer in

France, SIAL Canada is one of the five

SIAL food and beverage exhibitions

organized in the world, the largest be-

ing held in Paris since 1964. For more

information on the SIAL trade exhibi-

tions, contact Rebecca Long at Imex

Management, U.S.Representative

tel: 704-365-0041, fax: 704-365-8426;

email: RebeccaL@ImexManagement.

com.

Canada’s Leading International Food Trade ShowRecaptures “The Flavor Of Montreal” In 2012Canada’s leading international food and beverage exhibition, SIAL Canada will return to Montreal for its ninth edition

scheduled to take place May 9-11, 2012 in the Palais de Congres de Montreal Exhibition Center.

// NEWS EVENTS

15 • March 2012 • Total Food Service • www.totalfood.com

16 • March 2012 • Total Food Service • www.totalfood.com

Mets Strike Out Vendor

SCOOP notes that religious Jews at-

tending Mets games at Citi Field on

the Sabbath will have to stick to pea-

nuts and Cracker Jacks. A judge last

month ruled against a vendor who

made a federal case out of the team’s

order that it’s not ok to peddle kosher

hot dogs on Friday nights and Satur-

days. Team officials felt that Sabbath

hot-dog sales did not cut the mustard

under Jewish law and feared offending

observant Jews. The controversy has

been going on for a while.

In the beginning was the contract.

In 2009, Citi Fields’ inaugural season,

the Mets and Kosher Sports signed

a pact that did not specifically ad-

dress the issue and the company set

up shop in the stadium. But soon the

Mets ordered the firm not to open its

hot-dog stands during Friday night

and Saturday day games when sales

are especially good. The company did

as the team demanded, but also filed

suit, pointing out that its contract did

not specifically prohibit Sabbath sales.

The team countered that the deal

didn’t specifically allow kosher sales

on the Sabbath. Brooklyn federal

Judge Jack Weinstein sided with the

team, but decided the devil is in the

details. In a Solomon-like ruling, he

asked another judge to mediate be-

tween the two sides to determine mat-

ters including what damages should

be awarded to the Mets for its lost con-

cession payments. That judge will also

try to hammer out details of the future

relationship between Kosher Sports

headed by former Wall Street trader

Jonathan Katz and the team.

Hoshizaki Services Schools

SCOOP hears that Automatic Ice Maker’s Jordan Singer is pleased to

announce that they will once again

be conducting their Hoshizaki Ser-vice training seminars, on Thurs-

day, March 15th, at the New Location

of Snuffy’s Pantagis, 250 Park Ave (Route 22 East), Scotch Plains, New Jersey.

“Because we have such a mix of

both experienced mechanics, and,

those new to our equipment, we have

found it best to ‘segregate’ our cus-

tomers into two groups and run two

service schools on the same day, with

each school being catered towards dif-

ferent levels of experience, said Auto-matic Ice Maker’s president Jordan Singer. The afternoon school (from

2:00 p.m. to 5:00 p.m.) will be focused

towards those who are new or unfa-

miliar to our equipment, with the eve-

ning seminar (from 6:00 p.m. to 9:30

p.m.) for those that are more familiar

with their equipment and targeting

advanced troubleshooting procedures

and maintenance on our KM Cubers,

with a small dose of flakers, as well as

updates on our new refrigerator and

freezer lines.

A full hot buffet dinner will be held

at 5:00 P.M. for those from the first

school who want to stay for dinner,

and, to welcome those coming for

the evening session. Unfortunately, in

running seminars of this style, scope,

and size, there are a few logistical

guidelines they must insist upon, as

they usually have more dealers who

want to attend than they have space

for. Additionally, if you have attend-

ed one of their seminars in the past,

you’ll remember that, especially when

it comes to “feeding” time, they spare

no expense in making all customers

feel comfortable, give away great door

prizes, and do everything they can to

make the learning process of how to

service their equipment as enjoyable

as possible. However, their experience

in running successful service semi-

nars dictates that:

They must limit the amount of tech-

nicians attending each session (after-

noon or evening) to three per compa-

ny. Again, attendee numbers allowed

are dictated by the factory - special

requests for sending more than three

technicians must be cleared by their

office in advance AFTER they have

given all their customers ample time

to respond; There service seminars

are provided to you by Automatic Ice

and Hoshizaki at no charge. Howev-

er, as they serve a full hot buffet din-

ner, $50.00 per technician REFUND-

ABLE “reservation deposit”, is required

to insure your place at the seminar.

“Reservation Deposit” checks will be

returned to attendees at the registra-

tion desk at the seminar; Please R.S.V.P

to Renee in their office at 1-800-423-

4787. Please Note – Because Of Limited

Space, They Cannot Accomodate Last

Requests!; Seminar Schedule Review:

R.S.V.P No later than March 8, 2012!

(Space fills quickly – first come, first

serve!).

Hoshizaki Introductory Service Seminar: Thursday, March 15th – 2:00

p.m. to 5:00 p.m. Hoshizaki Cuber

Advanced Troubleshooting Semi-

nar: March 15th – 6:00 p.m. to 9:30

p.m. Dinner For Both Seminars –

Served At 5:00 P.M. Sharp!

We hope to see all of you at our ser-

vice seminars. Should any of you have

any questions or concerns, please feel

free to contact Renee at 1-800-423-

4787.

New York Restaurants Embark On Potential Recycling Change

SCOOP notes that New Yorkers who

aren’t sure whether to trash or recycle

their used yogurt cups, shampoo bot-

tles and takeout containers will soon

have an end to that dilemma. In a

move designed to boost recycling rates

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

Mayor Bloomberg

17 • March 2012 • Total Food Service • www.totalfood.com

and reduce trash, the city is planning

to accept all so-called rigid plastics as

soon as next year. Mayor Bloomberg pledged to expand the program dur-

ing his recent State of the City address.

He also said the city is going to in-

crease the number of public recycling

containers to help people properly

dispose of bottles, magazines and

newspapers while they lounge in city

parks and exit subways. Eric Gold-stein of the Natural Resources De-

fense Council applauded the move

but said the city needs to do more to

re-educate New Yorkers about what

to toss out and when. “The rules are

so confusing that you almost need

a Ph.D. in garbology to figure it out,”

Goldstein said.

In 2010, the Bloomberg Admin-istration and the City Council re-

vamped the city law that mandates

recycling to expand it and toughen

up enforcement. “In many areas, the

mayor’s sustainability plan has been

visionary,” said Goldstein. “But recy-

cling and waste prevention haven’t

received the attention they have de-

served.” Bloomberg Administration

officials said the city is moving ahead

with an ambitious plan to double its

recycling numbers by 2017 and slash

the amount of waste sent to landfills

by 550,000 tons by that year.

Deal Beneficial To NYC Hotel Union Is Seen By Some As Special Case

SCOOP says by summer 2018, thou-

sands of people who spend their days

changing sheets and towels in hotel

rooms across New York City could

be the envy of the blue-collar world,

earning nearly $60,000 a year with a

promise of full medical benefits for

their families and pensions when they

retire. The proposed labor contract

covering 30,000 members of the New York Hotel and Motel Trades Council, A.F.L. -C.I.O. is so beneficial to work-

ers that it seems born from a different

era. Wages would rise by more than

29 percent over the next seven years.

A housekeeper, now making a little

more than $25 an hour, would have

her annual pay rise to $59,823 in mid-

2018. She would continue to receive

full medical, dental and eye-care ben-

efits, and her employer’s contribution

to her pension would rise each year.

Officials of other unions enviously

dismissed the proposed contract as a

special case that was not likely to be

replicated in the private sector any-

time soon. Still, some of them won-

dered, how were those terms even

on the table in an era of dwindling

union clout, frozen pensions and un-

paid furloughs? The simple answer

was emblazoned on flashing bill-

boards surrounding Mayor Michael R. Bloomberg in Times Square two

months ago. Record numbers of tour-

ists have flocked to New York, more

than 50 million last year, the Mayor

said, filling its growing list of hotels at

higher and higher tariffs.

Last year, the average hotel in Manhattan charged $275 a night and filled 85 percent of its available rooms. In other words the typical

hotel room in Manhattan brought in

more than $85,000 last year, before its

occupants spent an additional dollar

on room service.

Yankees First Baseman Juicing

SCOOP asks, “What do Starbucks CEO Howard Schultz and Mark Teix-eira have in common? They’re both

investing in trendy pressed juice. The Yankee has partnered with The Juice

Press’ Marcus Antebi and Marquis Jets founder Kenny Dichter, to ex-

pand Antebi’s East Village shop to his

hometown, Greenwich, CT. “Mark

is a big natural juicer,” Dichter says.

“He makes his own at home. He loves

doctor green and Mother Earth.” They

plan to open by spring training.

Manhattan Chefs Commit To School Lunch Change

SCOOP notes that esteemed New

York chef Bill Telepan and the non-

profit Wellness in the Schools last

month launched the second annual

“Eat for Kids” program, a two-week

partnership with restaurants around

town including Babbo, Dell’Anima, Craft, L’Artusi and Mr. Telepan’s eponymous eatery, Telepan. As part

of the initiative, at over 30 participat-

ing restaurants, diners were able to

donate to Wellness in the Schools on

top of their restaurant check, conve-

niently during New York’s “Restaurant

Week,” when generally hard-to-land-

a-table haunts around the city slash

prices.

With the money raised, Wellness in

the Schools plans to continue its work

revamping school lunches by embed-

ding culinary-school graduates within

New York City public schools. Over

the course of three years, the Wellness

in the Schools ambassadors “undo

processed menus and replace it with

scratch-cook menus,” explained Nan-

cy Easton, the nonprofit’s executive

director.

Among the items that Wellness in

the Schools brings to New York pub-

lic schools are homemade pesto,

chicken cacciatore and Mediterra-

nean-inspired meat dishes. “Friday

is pizza day, and we don’t really mess

with pizza,” Ms. Easton added. “But

we do make a homemade flat-bread

pie.” Participating schools were lo-

cated in the South Bronx and other

neighborhoods. Asked what three cu-

linary changes he would implement in

all New York City public schools if he

could, Mr. Telepan, a Welleness in the

Schools board member, said he would

add a salad bar, replace chicken pat-

ties with roasted chicken and replace

taco meat with vegetarian chili. While

growing up in New Jersey, even Mr. Telepan wasn’t quite as food-savvy.

“Our school lunches were iffy,” he re-

called. “Once in a while I would enjoy

putting hamburgers, french fries and

pickles all on one bun. Looking back

on it, that wasn’t such a great deci-

sion.”

Tabletop Workout Latest Tri-State Craze

SCOOP sees that a new set of dumb-

bell cutlery from Dublin-based novel-

ty website TheCheeky.com promises

to put the right kind of burn in meal-

times. The 2.2 pound knife and fork

and the 4.4 pound spoon melt away

the calories, at least a couple of them,

as users pile on the reps from plate to

mouth. The handmade set, fashioned

from real dumbbells, retails for $160.

“I’d say only about half of the people

get that it’s a joke,” company founder

Colin Hart said. “I think you could

probably eat three or four foodstuffs,

like probably raw spinach and actually

lose weight.”

Hart got a European patent after

making some prototypes with a weld-

er friend, he said, but a Florida inven-

tor has been selling his own much less

expensive set since 2009. “I haven’t

gone to my lawyer, yet, but I’ll protect

my (U.S.) patent if I have to,” inven-

tor Tom Madden said. His knife and

fork combo, available at Knife And Forklift.com, sells for $39.95. “They’re

training wheels for overeaters,” Mad-

continued on next page

18 • March 2012 • Total Food Service • www.totalfood.com

den said. “They slow you down, at

least enough to make you think of ex-

ercise.

Payard Patisserie NYC Expansion

SCOOP says more details are

emerging about sweets tsar Fran-cois Payard’s move to Columbus

Circle. Payard, a third-generation

pastry chef, and his partner, res-

taurateur Marlon Abela, are open-

ing an 1,100-square-foot patisserie

in the lobby of 3 Columbus Circle,

that’s the new building at West 57th

Street and Broadway owned by SI Green and the Moinian Group that

just secured ad giant Young & Rubi-

cam as an anchor tenant.

FPB, short for Francois Payard Bakery will be the duo’s third loca-

tion in New York, with more on the

way, including a flagship on the

Upper East Side. That’s along with

a growing global empire: Payard is

also in Las Vegas, Japan and South

Korea. It will be a classic spot, with

some seating, takeout and packaged

items, and is expected to open in

the next four to six months.

Ward Holds Cards On Tavern’s Future

SCOOP says will there ever be a

new Tavern on the Green? Despite

cherry reports about last month’s

Tavern site walk-through for pro-

spective new licensees, some res-

taurant-industry pros privately are

more dubious than they sounded in

their public statements.

Among the concerned points are:

Where the old Tavern grossed up

to $35 million a year, the stripped-

down, “no catering” edition the

City’s Parks Dept. wants might

take in just $10 million, and oper-

ating costs would not be reduced

by a commensurate amount; the

requirements in the city’s request

for proposals, including for land-

scaping, environmental features

and even menu approval, are just

as nitpicky as last time, and, most

important, a new operator still must

deal with the Hotel & Motel Trades Council union, aka Local 6, the out-

fit that caused a previous licensee

wannabe, Boathouse Café operator Dean Poll, to walk away. But at least

one restaurateur sees it in a more fa-

vorable light.

Peter Glazier, whose Glazier Group owns Michael Jordan’s at Grand Central Terminal, calls the

new RFP a “game-changer.” He said,

“The city has done a wonderful job

leveling the playing field” and that

the terms are far more advanta-

geous than they were the first time

around, a fiasco that embarrassed

City Hall, left the Tavern dark and

put hundreds of employees out of

work. Proposals, including how

much an operator is willing to pay

for the 20-year license, must be sub-

mitted by March 30. Most impor-

tant, where the first RFP called for a

30,000 square-foot restaurant where

the new operator might have to bor-

row up to $30 million for a massive

build out, the city now intends to

pay for much of the exterior work,

demolition and infrastructure. With

the Warner LeRoy-era Crystal and

Terrace rooms demolished the much

smaller new Tavern would occupy

only 10,320 square feet inside the

original 19th-century “sheepfold”

structure and 11,950 square feet of

outdoor terrace space. “That would

cost you maybe $5 million,” and

bring it within reach of a number

of established restaurant operators.

Asked how many jobs Hotel Trades

Council boss Peter Ward might de-

mand, union lawyer Josh Gold says,

“Probably less than the old Tavern”

which employed 400, but the num-

ber of jobs would depend on the op-

erator’s specific plans.”

Australian Pie Mogul Sets Sites On NYC

SCOOP notes that one thing that

inspires love in almost every Ameri-

can and Australian, for that mat-

ter, is pie. Whether it’s sweet or sa-

vory, there’s just something about

a perfectly browned crust encasing

a pocket of tasty filling. Pie Face Bakery & Café, an Australian chain

that recently opened its first U.S.

outpost in Midtown, is poised to

meet the needs of New York’s pie-

ophiles, Owner Wayne Homschek,

an American who lives in Sydney,

says he hopes to open 12 more loca-

tions in New York in the coming year

(the next is slated to open in Murray

Hill in June) and eventually to have

100 stores in Manhattan alone. The

pies are freshly baked, and each is

marked with a different face on top

to indicate the filling inside, a smile

for chicken, and a squiggle for steak.

New Beer Cooling Solu-tions Have Advantage

SCOOP hears that Nor-Lake has

extended the AdvantEDGE™ Prod-

uct line to include Bottle Coolers, Solid and Glass Door Back Bar Re-frigerators and Direct Draw Beer Coolers. These models come in a

variety of sizes and feature stainless

steel tops, black vinyl coated fin-

ishes and easy to grab handles. An

adjustable temperature range from

33°F to 38°F keeps your product

19 • March 2012 • Total Food Service • www.totalfood.com

cool and refreshing. The line is rep-

resented locally by Clements Stella Marketing.

Serafina Makes West Side Debut

SCOOP notes that Serafina an

Italian restaurant chain debuted its

latest outpost late last month. Se-rafina 77 on the corner of 77th

Street and Broadway, take the space

formerly operated by Tom Valen-ti. Serafina’s thin-crust pizzas get

good marks, and the owners have

a strong track record. SCOOP loves

the “movie-script” story that is the

Serafina Restaurant Group. It was

conceived when Vittorio Assaf and Fabio Granato made a pact while

traumatically lost at sea. The two

friends agreed to open a restaurant

serving the best pizza and pasta in

the world if they were to survive the

ordeal. In 1995, they fulfilled their

promise by launching the highly ac-

claimed Serafina Fabulous Pizza. Following the success of their first

location, they have gone on to open

Serafina Fabulous Grill, Serafina

Osteria, Serafina Broadway and Se-

rafina at The Time Hotel. Expand-

ing their culinary horizons, in 2003

the talented Italian duo teamed up

with one of Vittorio’s best friends, Le Bernardin’s Eric Ripert, to create

Geisha, an immensely popular Japa-

nese fusion destination on the Up-

per East Side. In 2008, they opened Brasserie Cognac in the Theater District where Chef Florian Hugo, a great-great-great grandson of poet

Victor Hugo, serves fine French

cuisine. Most recently, the two em-

barked on a Mexican adventure by

creating Mañana with the help of Chef Omar Luna and Mama Enri-queta Mendez from Mexico City.

The Institute Of Culinary Education Welcomes Award-Winning Le Bernar-din Pastry Chef Michael Laiskonis As Creative Director

SCOOP notes that The Institute of Culinary Education (ICE) in New

York City welcomes award-winning

pastry chef Michael Laiskonis as its

first-ever Creative Director. Begin-

ning this month, Laiskonis will bring

his talent, insight and experience to

ICE students in this new and inno-

vative role. Laiskonis has long been

one of the industry’s most creative

and talented chefs. Fresh off of an

eight-year tenure as Executive Pas-try Chef at Le Bernardin, Laiskonis

is well known for helping the restau-

rant earn four stars from The New

York Times and three Michelin stars.

He was named to America’s Top Ten

Pastry Chefs by Pastry Art & Design

in both 2002 and 2003 and was Bon Appétit’s Pastry Chef of the Year in 2004. Best known for his use

of modern techniques to reinvent

classic desserts, he was also award-

ed the coveted James Beard Award for Outstanding Pastry Chef in 2007. Laiskonis has been an active

writer, in print and on-line, includ-

ing Gourmet, Saveur and The Atlan-

tic and has appeared on television

shows such as Top Chef: Just Des-

serts. While Laiskonis is best known

as a pastry chef, he spent most of

the first half of his career on the

savory side of the kitchen. Accord-

ingly, ICE President Rick Smilow

noted, “While pastry and baking will

be Michael’s first focus, we know his

knowledge can transcend to other

departments at the school.”

As Creative Director, Laiskonis

will join the educational leadership

team to direct new projects in cur-

riculum development and research,

teach classes, mentor ICE students

and faculty and serve as an industry

ambassador for ICE. Smilow said,

“Michael’s been an active member

of our Advisory Board for over a

decade. So we know well the intel-

ligence, drive and commitment to

excellence that he will bring to our

program.” Laiskonis remarked, “Af-

ter twenty years in the kitchen, this

new role with ICE is the perfect op-

portunity for me to give back, and

inspire the next generation of chefs

to excel and innovate in the culinary

and pastry arts.”

CONNECTICUT NEW YORK

NEW JERSEY

• 181 Marsh Hill Road• 91 Brainard Road• 566 Hamilton Avenue• 15-06 132nd Street• 1966 Broadhollow Road • 720 Stewart Avenue• 43-40 57th Avenue• 1335 Lakeland Avenue• 650 S. Columbus Avenue• 305 S. Regent St.• 777 Secaucus Road• 45 East Wesley Street• 140 South Avenue• 1135 Springfield Road

• Orange, CT 06477• Hartford, CT 06114• Brooklyn, NY 11232• College Point, NY 11356• Farmingdale, NY 11735• Garden City, NY 11530• Maspeth, NY 11378• Bohemia, NY 11716• Mt. Vernon, NY 10550• Port Chester, NY 10573 • Secaucus, NJ 07094• S. Hackensack, NJ 07606• S. Plainfield, NJ 07080• Union, NJ 07083

• 203-795-9900• 860-549-4000• 718-768-0555• 718-762-1000• 631-752-3900• 516-794-9200• 718-707-9330• 631-218-1818• 914-665-6868• 914-935-0220• 201-601-4755• 201-996-1991• 908-791-2740• 908-964-5544

Chef Michael Laiskonis

20 • March 2012 • Total Food Service • www.totalfood.com

21 • March 2012 • Total Food Service • www.totalfood.com

22 • March 2012 • Total Food Service • www.totalfood.com

In the case of updating or reno-

vating a kitchen, many restau-

rants are reluctant because

they fear it means shutting

down service for days and los-

ing valuable business. DL Foodser-

vice Design is a foodservice design

build firm that specializes in over-

night work in commercial kitchens

of restaurants and bars so that not a

moment of normal business is dis-

rupted.

The overnight projects that DL

Foodservice Design completes are of-

ten just one part of the turnkey oper-

ation that Owner and Lead Designer,

Dean Langella, oversees and offers.

Clients of DL Foodservice Design

range from small neighborhood bars

and cafes, to large restaurants, coun-

try clubs and school systems, and

typical jobs include full overhauls of

their kitchens or front of house fa-

cilities. When clients select DL Food-

service Design for their project, it is

frequently because the design build

firm will take control of every stage of

the project and keep the job running

smoothly. For the DL Foodservice De-

sign team it’s not just about install-

ing the brand new kitchen – instead

they also take on everything from the

planning, designing, and equipment

supply, through to the demolition

and removal of the current kitchen.

Although overnight jobs have a

limited timeframe, they do not have

a limited scope. Most overnight jobs

are entire kitchen transformations in-

volving light demolition, renovation,

and full installations of new appli-

ances and equipment. Since Langella

began DL Foodservice Design he has

found this overnight work to be in

high demand with clients across the

Tri-State area. Since this unique ser-

vice utilizes the narrow nighttime op-

portunities when a restaurant is not

cooking and serving customers, DL

Foodservice Design’s clients are anx-

ious for this efficiency.

DL Foodservice Design’s most re-

cent overnight projects were Sardi’s

in Times Square and Avenue in Long

Branch, New Jersey. In both restau-

rants, DL Foodservice Design per-

formed complete overhauls of the

kitchens, and by sunrise, the new

kitchens were complete and ready for

business as usual.

As a busy restaurant that is open

late nearly every night of the week for

a post theatre crowd, Sardi’s did not

have a lot of time to renovate their

kitchen. Working with DL Foodser-

vice Design allowed Sardi’s to fulfill

their desire to update the kitchen

with no impact to business. Prior to

the night of the Sardi’s project, DL

Foodservice Design worked with Sar-

di’s to select ranges, ovens, and other

equipment for the kitchen, and then

to plan the kitchen’s design and lay-

out. When the evening came to install

the new kitchen, DL Foodservice De-

sign’s team and equipment arrived,

installation went smoothly, and the

DL Foodservice Design team was fin-

ished by early morning.

At Avenue in Long Branch, New Jer-

sey, DL Foodservice Design’s role as

a kitchen equipment supplier came

into play when helping the owner and

chef decide on a new cooking line

for the restaurant’s kitchen. Avenue

selected the Jade line of appliances

from DL Foodservice Design’s selec-

tion of equipment. DL Foodservice

Design’s overnight tear out of the old

kitchen appliances and installation of

the new cooking line was complete in

five hours – a new record for Langella

and his team’s overnight jobs.

DL Foodservice Design takes the

design build approach to kitchen and

restaurant renovation one step fur-

ther by also equipping projects with

the products, equipment, and food-

service items that are needed. With

a huge catalog of over 6,000 items

and equipment from a wide selec-

tion of manufacturers, DL Foodser-

vice Design always has over 4,800

foodservice products in stock. This

inventory, along with DL Foodservice

Design’s product and manufacturer

knowledge, allows the firm to provide

clients with complete start to finish

service on all projects.

Jersey Dealer Provides Unique Service In City That Never SleepsIn an industry that barely sleeps, there is something to be said about a company that will cater to the

limited window that a busy restaurant can spare.

// SPOTLIGHT DL FOODSERVICE

The overnight projects that DL

Foodservice Design completes are often

just one part of the turnkey operation that

Owner and Lead Designer, Dean Langella,

oversees and offers.

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25 • March 2012 • Total Food Service • www.totalfood.com

A culinary visionary who counts

several Five-Star and Five-Dia-

mond hotel restaurants within

his decade-long career, Zamora

oversees all dining operations at Con-

rad New York including the hotel’s sig-

nature restaurant, Atrio, the seasonal

rooftop bar and in-room dining.

Chef Zamora joins the Conrad New

York team from Four Seasons Ho-

tel New York, where he was Execu-

tive Chef. During his four-year term,

he conceptualized the Garden Wine

Bar, which continues to be a success.

Zamora also oversaw a staff of 50 em-

ployees in five hotel dining outlets and

nine kitchens.

“It takes a stand out talent to com-

pete in the New York City dining scene

and we’ve found one in Chef Zamora,”

said Conrad New York GM Robert Rech-

termann. “Anthony arrives with a prov-

en track record and we look forward to

incorporating his creative touches as

the Conrad New York becomes a neigh-

borhood hotspot in Battery Park City.”

“I prefer to take a simple approach

Anthony Zamora Appointed As Executive Chef, Conrad New York

The soon-to-open Conrad

New York is pleased to

announce the appointment of

Anthony Zamora as Executive

Chef.

// NEWS

continued on page 82

HOTELS

Booth #2209

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What goals do you have for your ven-ture at Revel? My goal is to make

my guests happy. I want to create

wonderful emotions. If the guests are

also gaming while they are at Revel,

I want them to eat my food for good

luck.

How did the deal come together? Revel is a partnership that I have been

looking forward to for a long time.

What’s the attraction of Atlantic City vs. Las Vegas? I love the view of the ocean! Atlantic

City is a great location because it is

close to NYC, Philly, and Washington,

DC.

Who had the largest impact on your career and how? The great pastry chef Gaston Le-

notre. He brought me to America in

1974 for one year. I stayed for 38 years.

What’s your read on the DC restau-rant scene? The Washington, DC restaurant scene

is wonderful, and getting better and

better every day. There are great res-

taurants here. Chefs from all over the

country are coming here to open res-

taurants. NYC watch out.

How did you learn the business side? Trial and error. You try, you learn from

mistakes, you fix, and try again to give

people what they want.

What’s your approach to building a culinary and management team? You have to inspire respect and have

devotion by being a leader. You have

to stay fresh and new – I try to come

up with something new every day to

share with my team.

Sustainability is a big buzz word...how do you source fresh product? We try to find local ingredients and

buy from local purveyors. Our chefs

talk to our purveyors to get the best

products available in each market.

What has your approach been to a market in which consumers want to pay less but your food costs continue to climb? I copy my Mother in France, if you

follow the seasons, you can buy the

best ingredients at the most reason-

able prices. She never gave us straw-

berries in December. I also create dif-

ferent concepts to appeal to different

segments of consumers. There is Mi-

chel Richard food available at every

Michel Richard, Chef of Revel Casino in Atlantic City

Michel Richard, the internationally-known chef with restaurants in Washington, D.C., and Las Vegas is the latest

addition to Revel’s culinary lineup. He chatted with Total Food Service about his new partnership with Revel and his

history in Foodservice.

// Q&A

Legendary DC Toque Michel Richard has set his sights on Atlantic City

29 • March 2012 • Total Food Service • www.totalfood.com

budget in Washington, DC, Las Vegas,

and soon to be Atlantic City.

Do you go out to bid on a regular ba-sis or do you reward vendor loyalty? No not really.

Have the emergence of the TV/celeb-rity chef skewed the reality of what it takes to be a successful chef/restau-rateur?

Yes, somewhat. Many TV Celebrity

chefs are not restaurateurs. We are

two different beasts. It is tough to do

both.

What’s your approach to marketing? (social media vs. traditional print/radio etc.)? We still love traditional print of

course, but the social media and on-

line publications are the way people

communicate the most these days. I

love the immediacy of the new Inter-

net possibilities.

What is your approach to the design and build out of kitchens? I am very involved with my kitchen

designs. When you come to my res-

taurants the chefs are always visi-

ble. It reminds me of when I was a kid

and felt the first excitement of going

into a kitchen. That is the paradise of

the restaurant.

Your dining rooms are known for natural woods, neutral colors and an open kitchen as well as top-pling plate sculpture and sphere-shaped burgundy chandeliers. How did those design elements evolve? Do you have a designer that you work with? I tend to work with the same design-

ers over and over because we know

that we work well together, and they

know what I like and don’t like. My

dream was that my kitchen would

look like home kitchens where the

chef and the family are all together in

one room.

Are there “go-to” pieces of equipment

or (combi’s, convection etc.) that have made life easier? Do you shop the trade shows to find out what’s new? I love the microwave, induction

stoves, and water circulators for sous

vide cooking. They make cooking not

just easier, but better.

Do you see any interest in people eat-ing healthier? Of course. Let’s remove the butter

from the table!

What role does dessert (coffee) play on your menus and P&L’s? I was a pastry chef for 20 yrs, desserts

are very important to me. A good fin-

ish is everything!

What’s your approach to your wine and spirit menus? I love wine, and I try to create lists that

give the best wine for the best price.

Look in your crystal ball..what does the future hold? My restaurants will be busier and

busier for the rest of my life. I will

never retire.

I am very involved with my kitchen

designs. When you come to my

restaurants the chefs are always

visible. It reminds me of when I was a

kid and felt the first excitement of going

into a kitchen. That is the paradise of

the restaurant.

Chef Richard’s restaurants feature the freshest local products

Atlantic City’s New Revel Casino will feature a vast array of dining options

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Even if you didn’t really need

a certain item, it went on the

list anyway because, well,

you had to make your deliv-

ery minimum didn’t you? At

that point, you either called your order

in to the delivery company or waited

until your salesperson dropped by.

Either way, you were going to pay

extra for the actual items. Between the

salesman’s commission and the inflat-

ed prices of the delivered goods them-

selves, it’s no wonder that the success

rate for restaurants was so dismal. And

let’s not forget some of the actual de-

livery nightmares: broken cases, dam-

aged goods, missing items and you,

the poor Joe, standing at the curb with

less than 30 minutes to go before the

lunch-hour rush begins.

Enter Restaurant Depot: Opening

on the theory of offering foodservice

operators bulk discounts that were

Foodservice Distributor Gives Local Pub Owners A Fighting Chance:

How Restaurant Depot Has Changed The Foodservice Game

20 years ago, if you owned a bar or restaurant, chances are you followed a certain routine in getting your supplies into your place. You

took inventory of what you needed and made a list.

// NEWS DISTRIBUTION

Booth #4254

Restaurant Depot’s aisles offer bulk discounts to local operators

35 • March 2012 • Total Food Service • www.totalfood.com

beginning to emerge in the retail club

stores at the time, Restaurant Depot

paired up with Jetro Cash & Carry and

took a chance; would the customers

come? Would they rent a van if they

had to? Would they take the time to

stand in line to save money?

The answers were yes, yes and oh,

sweet mother of nectar, YES! What

a concept! Customers roamed the

aisles, touching, feeling, and smelling

the products they wanted to buy. See-

ing the fresh meat display alone was

enough to bring even the manliest of

chefs to tears. RD had put chefs every-

where in charge of their own destiny.

New Bronx Warehouse: Biggest and

Best Yet. So here we are today, and the

concept is a no-brainer. Now with over

90 locations, Jetro/RD is the premier

foodservice wholesaler in the nation.

This spring they are relocating from

the Hunts Point, NY location where

Jetro has been since 1987 and open-

ing up their biggest warehouse yet, a

200,000 sq. ft. facility in the Bronx.

Good thing too, because the vacant,

undeveloped property was, among

other things, being considered for a

power plant or a prison. Now we have

a vibrant business expanding, pre-

serving jobs in the borough and cre-

ating new ones as well. And thanks to

Restaurant Depot, cafe owners won’t

be left standing out on the curb, won-

dering if today will be another day that

they’ll have to run inside and change

the daily special. “Local merchants are

eagerly awaiting us,” says Doug Klien,

sales director for Restaurant Depot.

“To save 15% on a weekly shopping bill

is huge. The built-in delivery charges

are non-existent and this helps the

small business owner stay afloat.”

Enter Restaurant Depot: Opening

on the theory of offering foodservice

operators bulk discounts that were

beginning to emerge in the retail club

stores at the time.

Restaurant Depot will cut the Ribbon at its new Bronx store this Spring

36 • March 2012 • Total Food Service • www.totalfood.com

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T he weekend’s events are de-

signed to allow food and wine

lovers to meet and mingle with

chefs, winemakers and fellow wine

aficionados. Among the participating

chefs are several from North Jersey:

David Burke (David Burke Fromag-

erie); John Halligan (Park Steakhouse,

Park West Tavern); Thomas Ciszak

(Chakra); Alex Gorant (Axia); and Lou-

is Seger (LuNello).

The Opening Night Festivities on

Friday March 30 will include The Wine

Cellar Dinner. The event will be held

in the stunning award winning Crys-

tal Springs wine cellar, will honor Chef

Keller, with five courses prepared by

Restaurant Latour chef John Benja-

min, who worked with Keller at The

French Laundry, paired with wines

from one of America’s top winemak-

ers, Heidi Barrett who has made wines

for Screaming Eagle, Showket, Dalla

Valle, Amuse Bouche, and La Sirena.

Opening night will also include Top

Chefs & Top Wines featuring a five

course dinner paired with boutique

wines, showcasing some of the fin-

est rising culinary talent in America

including dishes by Michelin-starred

chef/owner George Mendes of Aldea,

NYC and James Kent, chef de cuisine

of New York Times four-star Eleven

Madison Park, NYC. Both dinners

will be preceded by a Champagne Re-

ception where guests will meet Chef

Jersey Wine And Food Fest Set To Honor NYC Chef Keller

// NEWS

continued on page 82

HONORS

The fourth-annual New Jersey Wine & Food Festival at Crystal Springs Resort in Hardyston is set for the weekend of March 30- April 1.

Chef Thomas Keller of Per Se and French Laundry fame is the honoree; the festival will benefit the Bocuse d’Or USA Foundation (of

which Keller is a trustee) and the James Beard Foundation, celebrating its 25th anniversary this year.

39 • March 2012 • Total Food Service • www.totalfood.com

40 • March 2012 • Total Food Service • www.totalfood.com

As Chef Irvine was investigat-

ing where she’s losing money,

one of the things he discov-

ered was Ms. Malone’s commercial ice

machine was not functional and she

had been purchasing bagged ice at a

cost of $3000-$5000 per year.

The Restaurant:Impossible produc-

tion team reached out to Easy Ice for

a solution to Ms. Malone’s ice supply

problem. A state of the art Hoshizaki

commercial ice maker was delivered

to Chatterbox and Ms. Malone was

set up with an all-inclusive Easy Ice

subscription. Towards the end of the

Restaurant:Impossible Chatterbox

Cafe episode, Easy Ice technicians are

shown installing the ice maker.

The Easy Ice solution was a perfect

fit for the Chatterbox Cafe because it

follows one of Chef Irvine’s key princi-

ples: focus on areas of the restaurant

that make a difference for the custom-

er and help the restaurant owner reign

in unnecessary costs.

“Our experience with Easy Ice was

as smooth and seamless as I could

imagine working with a vendor on

Restaurant:Impossible. Easy Ice’s ser-

vices provide a miracle solution for res-

taurants,” said Restaurant:Impossible

Associate Producer, Justin Leonard.

“It’s not uncommon to see business

Easy Ice On Restaurant:ImpossibleEasy Ice was selected as part of Food Network’s Restaurant:Impossible episode, which aired on

February 15, 2012. In this Restaurant:Impossible episode, host Robert Irvine traveled to

Windham, NH to assist Lynn Malone, owner of the Chatterbox Cafe, who has poured nearly

$500,000 into her business without positive return.

// NEWS ENTERTAINMENT

continued on page 92

41 • March 2012 • Total Food Service • www.totalfood.com

42 • March 2012 • Total Food Service • www.totalfood.com

To be more exact, it’s been a

busy few months trying to

shame and, in less visible

cases, praise some of the

country’s most prominent restaurants.

The New York-based organization

released a Zagat-style “Diner’s Guide”

to the nation’s restaurants last fall. But

rather than critique the beef carpaccio

or lamb rib chops, the guide details

working conditions, listing whether

workers receive decent pre-tip wages

or sick days. Longhorn Steakhouse,

among others, received a frowny-face

rating, which the group says denotes

“alleged illegal practices.”

Then, late last month, workers affili-

ated with the group filed a federal law-

suit against The Capital Grille, accus-

ing the restaurant chain of relegating

minority employees to less desirable

jobs and shorting workers on wages

in New York, Chicago and Washington,

D.C. The lawsuit is part of a broader

campaign launched by Restaurant

Opportunities Centers United against

The Capital Grille’s parent owner,

Darden Restaurants whose holdings

include Olive Garden, Red Lobster and

Longhorn Steakhouse.

Restaurant Opportunities Centers

United’s “Dignity at Darden” cam-

paign accuses the company and its

managers of paying “poverty wages,”

denying employees paid sick days and

requiring them to work during breaks.

Manhattan Based ROC Launches Dignity At Darden InitiativeIt’s been a busy few months at Restaurant Opportunities Centers United, a scrappy non-profit

that advocates for low-wage restaurant workers.

// NEWS ADVOCACY

43 • March 2012 • Total Food Service • www.totalfood.com

On a website that all but wags a fin-

ger in Darden’s face, the group urges

the company to “have the courage to

be a real leader and lift up industry

standards.” A Darden spokesman de-

nied the charges, adding that Darden

management reached out to the group

about specific allegations before the

lawsuit was filed, only to be rebuffed.

Restaurant Opportunities Centers

United “doesn’ t seem to be inter-

ested in the facts,” said Rich Jeffers,

a Darden spokesman. “We believe all

the allegations are baseless.” Darden

employs 180,000 people, and roughly

30 percent of its managers are minori-

ties and 41 percent are women, ac-

cording to Jeffers.

Saru Jayaraman, a co-founder of

Restaurant Opportunities Center

United, said she stands by the lawsuit

and the campaign against Darden.

She was quick to add that the prob-

lems her group alleges aren’t unique

to that company.

“It has to do with the industry cul-

ture and a lobby that Darden is a big

part of, that fights to keep the mini-

mum wage low in an industry of oc-

cupational segregation,” Jayaraman

argued. “Darden is a part of it.”

As for the negative publicity her

group has been foisting on some res-

taurants, Jayaraman said it’s mostly

about raising awareness among con-

sumers rather than employers or

workers. The group’s members, taking

a cue from successful PR campaigns

by environmental groups, seem to be-

lieve that the best way to change the

employment practices inside restau-

rants is to involve diners.

“The larger campaign is to engage

consumers in changing the restaurant

industry,” Jayaraman said. “Ten years

ago, consumers were asking restau-

rants, ‘Is this sustainable food? Is this

organically grown?’ And the restaurant

industry responded. I think the more

that consumers ask and require and

discuss with restaurants - What’s your

lowest paid wage? Do you provide sick

days? the more they’ll see they need to

get ahead of the trend.”

The first branch of Restaurant Op-

portunities Center United was found-

ed after the Sept. 11 attacks to support

displaced World Trade Center res-

taurant workers. The group now has

branches in eight cities and includes

8,000 workers, having attracted res-

taurant employees like Kristin Vieira, a

former New York server who’s named

in the lawsuit against The Capital

Grille.

“For a server, the money is defi-

nitely great, but at a certain point it’s

not worth the money anymore,” Vieira

said. “We just felt like they weren’t go-

ing to listen to us, and we feel like it

could be a great place to work.”

Among Restaurant Opportunities

Center United’s pet issues are the

tipped minimum wage and paid sick

days. The minimum wage for servers

and other workers who receive tips is

lower than the normal minimum wage

in most states. The current tipped fed-

eral rate is $2.13 per hour compared

with $7.25 for other workers although

the restaurant is obliged to make up

the difference if a server doesn’t reach

the normal minimum wage after tips.

The group has found an ally in Rep.

Donna Edwards (D-Md.), who intro-

duced legislation last year that would

raise the federal tipped rate.

The National Restaurant Associa-

tion has been less enthusiastic about

the group’s campaigns, particularly

continued on page 83

44 • March 2012 • Total Food Service • www.totalfood.com

Booth #4200

45 • March 2012 • Total Food Service • www.totalfood.com

Booth #1044

46 • March 2012 • Total Food Service • www.totalfood.com

Shake Shack’s New Haven

home will be centrally lo-

cated at 986 Chapel Street,

across from the New Hav-

en Green and kitty-corner

to Yale’s Old Campus. Fall 2012 marks

the start of the Shack-ademic calen-

dar, with the new location opening its

doors just as students return to cam-

pus.

“We are delighted to welcome Shake

Shack to New Haven,” said Abigail

Rider, Director of University Proper-

ties. “Shake Shack is an excellent ad-

dition to the many dining options that

New Haven offers and will attract din-

ers from the City and beyond to Cha-

pel Street.”

“My colleagues and I are proud to

bring Shake Shack to New Haven,”

said Danny Meyer, CEO of USHG. “We

are incredibly excited to establish

roots in this food-loving, bustling city

which some even say is the birthplace

of the hamburger. New Haven is stag-

ing a thrilling urban renaissance and

we are excited for the opportunity to

Shake Shack’s Ivy League Debut Opening In New Haven

// NEWS OPENINGS

Welcome Class of

2016! Danny Meyer’s Union

Square Hospitality Group

(USHG) plans to bring its

Shake Shack to New Haven

in 2012. One of NYC’s most

beloved gathering places,

Shake Shack is a modern day

“roadside” burger stand

known for its delicious

burgers, hot dogs, frozen

custard, beer, wine and more.

47 • March 2012 • Total Food Service • www.totalfood.com

join this community as employers and

citizens.”

The New Haven Shake Shack will

build upon the popular success of sev-

en siblings throughout New York City

as well as locations in Miami Beach,

Washington, DC (Dupont Circle & Na-

tionals Park), Saratoga Race Course,

NY, and Westport, CT. Additionally,

Shake Shack has locations in Dubai,

UAE, and Kuwait City.

Shake Shack was born from a hot

dog cart in Madison Square Park cre-

ated by Union Square Hospitality

Group to support the Madison Square

Park Conservancy’s first art installa-

tion “I ♥Taxi.”

The cart was a success and lines

formed daily, so it re-opened for an

additional two summers in 2002 and

2003. In July 2004 USHG was awarded

the contract from New York City’s De-

partment of Parks & Recreation and

the Madison Square Park Conservan-

cy to create a permanent food kiosk in

the park. Shake Shack opened and in-

stantly became a NYC institution with

a loyal following, receiving numer-

ous accolades from the press includ-

ing The New York Times (One Star),

Wall Street Journal, USA Today, New

York Magazine, Food & Wine, Travel

& Leisure, Food Network and The

TODAY Show among others, and was

voted one of the Most Popular Restau-

rants in New York according to Zagat.

Shake Shack is part of Danny

Meyer’s Union Square Hospitality

Group (USHG), which includes sev-

eral of New York City’s most celebrat-

ed restaurants: Union Square Cafe,

Gramercy Tavern, Blue Smoke, Jazz

Standard, Shake Shack, The Mod-

ern, Cafe 2 and Terrace 5 (located at

The Museum of Modern Art), El Ve-

rano Taquería and Box Frites (both

at Citi Field), Maialino, Untitled at

the Whitney Museum of American

Art, as well as Union Square Events

and Hospitality Quotient, a learning

business. USHG is best known for its

blend of excellent food and its unique

style of warm hospitality.

Actively involved in the community,

USHG and its employees are commit-

ted to extending its enlightened hos-

pitality beyond the walls of its restau-

rants through its support of hunger

relief and civic organizations as well

as other causes. Meyer, his restau-

rants, and chefs have earned an un-

precedented 24 James Beard Awards,

as well as numerous other media ac-

colades. Six restaurants the company

has established are included in Zagat’s

list of the Most Popular Restaurants in

NYC, including the #1, 3 and 5 spots.

NYC’s beloved burger, hot dog

and frozen custard stand to

plant roots in New Haven.

48 • March 2012 • Total Food Service • www.totalfood.com

49 • March 2012 • Total Food Service • www.totalfood.com

50 • March 2012 • Total Food Service • www.totalfood.com

International Restaurant & Foodservice Show New YorkMarch 4-6, 2012 / Jacob K. Javits Convention Center

Once again, the 2012 edition was a reflection of show boss Ron Mathews’ commitment to “What’s New. “ The

International Restaurant & Foodservice Show of New York - the Culinary Demonstration Theater was an

educational, interactive and entertaining hub for restaurant and foodservice professionals who want to stay

abreast of what’s hot in the food world.

51 • March 2012 • Total Food Service • www.totalfood.com

(L to R) Jon Whiteside and Jay Sor-rensen of Java Jacket

Delivery Concepts East’s Gary Sample Jr. anchored this year’s show booth

Kenneth Smith (L) and Kathy Ely (R) of Stoelting with Air Comfort’s Pat Fava (C) (L to R) Ace Endico’s Michael Endico, Ivan Schulman and Laura Endico-Verzello brought

exciting new products to this year’s show

(L to R) Americold’s Kevin Sampson and David Berke brought refrigeration expertise to the show

The Culinary Dem-

onstration Theater

which was located

right on the show

floor featured Execu-

tive Chefs from the

top restaurants in New York City

showcasing their farm-to-table, lo-

cal sourcing and healthy cooking,

Certified Master Chef Fritz Sonnen-

schmidt – Master of Charcuterie,

Hell’s Kitchen Season 6 Executive

Chef Kevin Cottle with delectable

and sustainable seafood dishes –and

much more! Trends techniques and

sourcing information shared all day

all three days! Certified Master Chef

Fritz Sonnenschmidt – Retired culi-

nary Dean of CIA, Master Chef Fritz

not only holds the highest ranking

certification bestowed by the Ameri-

can Culinary Federation, he has

taught many of the top chefs coming

from the CIA as well.

A native of Germany, CMS Fritz is a

member of the America Academy of

Chefs Honor Society “Hall of Fame,”

and holds numerous honors such as

52 • March 2012 • Total Food Service • www.totalfood.com

53 • March 2012 • Total Food Service • www.totalfood.com

The Day & Nite team brought their expertise to the show floor

Roebic’s VP of Commercial Sales Dale Schmidt brought an array of cleaning solutions to the show

Chef Sarah Tresser demonstrating Blodgett Combi Ovens

AmeriKooler’s VP of Sales, Gian Carlo Alonso brought the best in walk-in refrigeration to this year’s show

(L to R) Manitowoc’s Vic Rose, Lou Boero, and Paul Young

American Trading Company’s Amanda Blattner and Paul Weintraub

The Equipex team of Tom McHale and Irina-Mirsky Zayas offered show-goers innovative countertop solutions

ACF Chef of the Year and several gold

medals from the International Culi-

nary Competitions. CMS Chef Fritz

brought many insights to the show.

Kevin Cottle – Hell’s Kitchen (Sea-

son 6) runner-up also seen weekly

on FOX61 Hartford. Kevin brought

his expertise to the Demo Theater to

share some of his tips that have pro-

pelled his career.

Training under such chefs as

French Master Chefs John Joho and

Chef Raymond Ost, Chef Cottle

began to fuse contemporary New

England cuisine with the elegance

of French gastronomy. Chef Cottle

is the Corporate Executive Chef at

Jordan’s Caterer’s in CT. A chef and

a nutritionist from SPE cooked farro

with truffle oil, as a demonstration

of their “Sanitas Per Escam” (Health

Through Food) healthy eating prin-

ciples which have already been ap-

plied at the Michelin-starred Rouge

Tomate in Manhattan.

The Front of House Experience

was an exciting new feature and was

the most talked about area at this

year’s event. The concept evolved

from the trend of Front of House im-

provements being made to create a

more inviting and memorable visit-

ing experience for diners.

The battle for customer loyalty

begins with first impressions; re-

gardless if you are an independent

54 • March 2012 • Total Food Service • www.totalfood.com

(L to R) Imperial Bag’s CEO Robert Tillis with Directors of Sales, Christopher Freeman, and Imperial’s President Jason Tillis

Giacomo Fasano of Rockland Bakery served up new fresh baked solutions

(L to R) Roger & Sons’ Gary Mira-bella, Carl Saitta, and Hector Ramirez brought commercial cooking solutions to this year’s show

Cambro’s booth featured many new products

restaurant, multi-unit operation,

university, bar, or hotel. Simply put,

restaurants are looking for ways to

create a hospitality experience that

delivers return customers. The Front

of House Experience at the show had

five unique sets including: dining

room, lounge, and bar displays. All

featured the latest designs, colors,

and product options.

Everything from tables, chairs,

couches, lighting, tabletop displays,

and multiple décor solutions. De-

signers were on hand for discussions

on trends, do’s and don’ts, and over-

all best practice sharing. These ex-

perts were also available to give free

advice and made suggestions about

what changes might benefit you.

A Featured Presentation: “What

The Hell Happened to My Plate Pre-

sentation?” - Using Tabletop to Help

Brand Your Restaurant was present-

ed by Dave Turner, Publisher, Table-

top Journal. Turner took us through

why braining of even a single restau-

rant is critical and unique tabletops/

tabletop that help the branding pro-

cess.

He has over twenty-five years ex-

perience in the tabletop industry

with such companies as Villeroy &

Boch, Corning, and his current posi-

tion as President of Woodmere China

Decorators and Publisher of Table-

top Journal. If you want to build buzz

about your restaurant, improve cus-

tomer loyalty, or just want to make

some changes to that all important

first impression, this new seminar

fed us valuable knowledge to help

you make it happen!

‘Mr. Châteauneuf-du-Pape’, Alain

Junguenet and his son, John, set us

on a journey through the history

of the Southern Rhône through 10

wines possessing significant links to

many important events in the area’s

history. Wine tasting included: Cros

de Romet, Bosquet des Papes (1996!),

Château Fortia, Le Vieux Donjon,

Clos des Papes, the legendary Henri

Bonneau ‘Réserve des Célestins’ and

more! We discovered the New Wines

of Greece with Steve Olson.

Steven Olsen aka/Wine Geek,

discussed Greece’s major wine re-

gions, its distinctive terroir, globally

unique vineyard practices, and hall-

mark indigenous varieties Assyrtiko,

The battle for customer loyalty begins

with first impressions; regardless if you

are an independent restaurant, multi-

unit operation, university, bar, or hotel.

Simply put, restaurants are looking for

ways to create a hospitality experience

that delivers return customers.

55 • March 2012 • Total Food Service • www.totalfood.com

Booth #3734

56 • March 2012 • Total Food Service • www.totalfood.com

Total Food’s Michael Scinto (L) wel-comed Lehr-McKeown’s Rob McKeown (R) to this year’s show

JC Furniture’s VP of Marketing Jaime Lebovic

The Marsal and Sons booth led by Joseph Ferrarra, Carl Ferrara and Rich Ferrara (Far Right) with DMM’s Ro Doyle (BACK L), Chef Santo Bruno (Front L) brought top quality restaurant equipment to the show

Systrum Energy’s Dominick Tullo, Denise Tussi and Alex Tullo offered at-tendees energy-saving solutions

Hoshizaki’s Steve De Simone, Bob Haim, and Jeff Basolis had a great show

Moschofilero, Agiorgitiko and Xino-

mavro. They showed us what makes

the quality of New Wines of Greece

uncommonly good. EYE enjoyed and

experienced an exciting time with

“The Wine Guy,” John Cressman, as

he took us on a tour from Piemonte

in the North of Italy to Puglia in the

South, while tasting and exploring

the styles and grapes of some high

end DOCG wines. The Ultimate

Barista Challenge was back at the

International Restaurant & Foodser-

vice Show of New York. Professional

baristis faced challengers on the ex-

hibition floor where they prepared

their signature espresso beverages

for a panel of discerning judges.

There was a showdown of three

flights of espresso frappe, espresso

cocktails and beautiful café latte art.

In addition to watching the action

unfold we learned the value of fine

espresso and coffee on your menu,

secret tips to drive profitability into

your offerings and tips to impress

your customers. Paris Gourmet pre-

sented the 23rd Annual U.S. Pas-

try Competition on “Show Sunday”

where 20 rising stars of the pastry

world were selected to compete for

the coveted title, Pastry Chef of the

Year. The event was hosted by Paris

Gourmet, a leading specialty food

importer and distributor sourc-

ing products worldwide with ser-

There was a showdown of three flights of

espresso frappe, espresso cocktails and beautiful

café latte art. In addition to watching the action

unfold we learned the value of fine espresso

and coffee on your menu, secret tips to drive

profitability into your offerings and tips to

impress your customers.

57 • March 2012 • Total Food Service • www.totalfood.com

E&A Supply’s executive chef Adam Trachtenberg with Vice President Joel Green

Antonio Massol of Epic Industries offered many cleaning and sanitation products this year

Allied Metal’s CEO Arlene Saunders offered the best of baking solutions to show attendees

(L to R) JC Furniture’s Gaye Niver-Agi and Lynette Celli Rigdon brought cus-tom furniture solutions to IRFSNY

Taft’s CEO Jessica Taft offered up many all-natural products with Master Gyro Maker Horace Perkins

vice throughout the North America.

Board members of the Societe Cu-

linaire Philanthropique, one of the

oldest and most prestigious chef

associations in the world, presided

over the judging procedures.

The event was co-sponsored by

Cacao Noel Chocolate, Pastry 1

(pastry ingredients), Beurremont

Butter, Gourmand and Maison de

Choix. The U.S. Pastry Competition

is America’s most prestigious pastry

competition. The event allows lead-

ing pastry chefs to showcase their

talents by creating advanced dessert

and chocolate bonbon recipes ex-

hibited along with highly technical

sugar and chocolate sculpted show-

pieces. The 2012 showpiece theme

was The Four Elements: Earth • Wind

• Fire • Water.

The winners for this year’s Pastry

Competition were:

1st Place - Anthony Smith, The

Cosmopolitan Club, New York City;

2nd Place - Daniel Keadle, Grand

Hyatt, San Antonio, Texas;

3rd Place - Ashley Alioto, Pastry

Chef Consultant, New York City;

and Honorable Mention went to

Artis Kalsons, The Fairmont, Seattle

WA. Reed Exhibitions was pleased to

bring local sourcing to the show with

the Pride of New York Pavilion. The

area, featured 30+ exhibitors which

provided restaurant and foodservice

operators and chefs the opportunity

to preview exclusive products from

New York farms and processors.

The Pride of New York Pavilion

brought attendees face-to-face with

family farmers and food proces-

sors who have made New York State

one of America’s leading suppliers

of food and agricultural products.

Products in the Pride of New York

Pavilion included locally grown pro-

duce, syrups and sauces, cheese,

honey, meats, pasta, wine and baked

goods - fresh and processed prod-

ucts that never go out of season.

Complimenting this years’ Pavil-

ion was a new event hosted by New

York City Council Speaker Christine

C. Quinn, “Farm to City Expo: Con-

necting Farmers to NYC’s Wholesale

Food System,” On “ShowTuesday.”

The session explored how the New

York City wholesale food system

operates, and how New York State

farmers can access local markets.

The event provided attendees the

opportunity to hear from farmers,

distributors, retailers, large-scale

buyers and more. Representatives

from Yelp.com were on hand, and

hosted a seminar on how businesses

can use Yelp to drive traffic and build

their brand.

Suggestions included respond-

ing to negative feedback posted on

the site and participating in Yelp’s

Deals program. Reed Exhibitions,

Ferdinand Metz CMC and Kathleen

Wood were pleased to present to you

the New York 2012 Presentation and

Networking Event of The Foodser-

vice Council for Women: “Breaking

Barriers to Success - How to be Un-

stoppable in Life and Business!”

A dynamic panel of industry lead-

ers shared their real life experience

for overcoming obstacles to suc-

cess and insights on how to become

unstoppable! Leaders shared how

not to let fear be a factor in achiev-

ing success and provided attendees

practical tips and techniques for

how to set yourself up for success!

This high-energy interactive session

left EYE even more inspired about

the possibilities in life and business!

Kathleen is the founder of Kathleen

Wood Partners, LLC, an innovative

growth strategy firm, specializing in

shifting leaders and businesses to

58 • March 2012 • Total Food Service • www.totalfood.com

Server’s John Rayburn brought new innovative solutions to this year’s show

John Agliato and Mark Holden of Electro Freeze showed off the latest in soft-servce ice cream equipment

NYSRA’s New York Chapter Executive Vice President Andrew Rigie

RC Fine Foods’ James Pineau, John Nestor, and Jeff Quille

HESS Small Business’ booth of Amy Israel, Daniel Francisco, Andrea Levine, and Matt Hettler offered smarter, more economical energy savings

Sea Breeze’s Patrick Godfrey and Bill Schiffman offered show attendees new beverage solutions

Hub International’s Robert FioritoRuggerio Seafood’s Steve Chen and James Magee offered up new seafood solutions at the show

new levels of success.

Kathleen and her partners offered

consulting services, career coach-

ing, keynote presentations and re-

sult driven solutions for hospitality,

healthcare, service, manufacturing

and retail clients. Her firm consis-

tently works with Fortune 500 lead-

ers, INC 1000 founders and entre-

preneurs. Kathleen is a nationally

recognized growth strategist, moti-

vational speaker and author, and a

proven leader in business and non-

profits. Before founding her own

company, Kathleen served as the

President and COO of Raising Cane’s

Chicken Fingers from 2005 – 2007.

In 1997, She co-founded Elliot So-

lutions, a premier consulting firm

for the hospitality and foodservice

industry and continued as its Presi-

dent through 2005. Wood learned

from the very best: Alice Elliot.

Additionally, Kathleen co- found-

ed the Elliot Leadership Institute in

2003 and served as its first President

through 2005. The Elliot Leadership

Institute is the only non-profit orga-

nization dedicated to the develop-

ment and advancement of executives

in the foodservice and hospitality

industry. For the sixth consecutive

year, the Japan Pavilion at the Inter-

national Restaurant & Foodservice

Show of New York acquainted the

industry with the unique flavors and

exciting new culinary innovations of

Japan. The Japan Pavilion 2012 fea-

tured various food products, dem-

onstrations, and seminars.

Additionally, the Japan Pavilion of-

fered opportunities to talk to distri-

bution professionals and learn tips

for importing and exporting diverse

Japanese ingredients. Additionally,

the Japan Pavilion featured the Third

Annual JRO Umami Culinary Chal-

lenge, a recipe contest that aimed to

promote Japanese umami and food

culture through demonstrations of

the versatility of fundamental Japa-

nese umami ingredients in different

dishes. Following a growing trend

in the restaurant industry, Reed Ex-

hibitions Companies was pleased to

introduce the all new Healthy Solu-

tions Pavilion and Culinary Demon-

stration Theater at the International

Additionally, the Japan Pavilion

offered opportunities to talk to

distribution professionals and learn

tips for importing and exporting diverse

Japanese ingredients.

59 • March 2012 • Total Food Service • www.totalfood.com

(L to R) Robert Milea and Charlie Albanese Jr. of Milea Truck led the Bronx truck legends team at the show

ChefTec’s Bev Daniels, Brian Bennett, and Jeremy Rice displayed innovative software solutions

Scott Macy of JW Macy Cheesesticks

(L to R) Borax’s Howard Hirsch and Marc Borak anchored an active booth

(L to R) Supreme Oil’s Michael Leffler and Rick Kepniss

(L to R) Win Depot’s Helen Chang and Andrew Wolfe of Lehr McKeown

( L to R) Schultz Ford’s Eddie Ratner and Mike Moscatello anchored Ford Transit’s show booth

(R to L) Roebic’s new national sales chief Dale Schmidt visited with many of New Yorks’ top operators including BR Guest’s Big Lou Elrose

PBAC’s Michael Posternak and Karen Grezner of HMS Host

(L to R) Bosco’s Wil Osantich wel-comed Eric Hoffman to his booth

A dynamic panel of industry leaders

shared their real life experience for

overcoming obstacles to success and

insights on how to become unstoppable!

Leaders shared how not to let fear be a

factor in achieving success.

60 • March 2012 • Total Food Service • www.totalfood.com

Henry Bodner & Sean Green from Prince Seating

(L to R) Long Island’s Crescent Duck Farm’s booth was manned by Blake Corwin, Douglas Corwin, and Shannon Corwin

Contract Furniture’s Gene Trivell and George Agcaoili

Turbo Air’s Phillip Han with DMM’s Ro DoyleThe Greenworks AROSE team led by Robert Hiller (5th from right) had show-goers

buzzing

61 • March 2012 • Total Food Service • www.totalfood.com

I am very involved with my kitchen

designs. When you come to my

restaurants the chefs are always

visible. It reminds me of when I was a

kid and felt the first excitement of going

into a kitchen. That is the paradise of

the restaurant.

Restaurant & Foodservice Show.

The Healthy Solutions Pavilion

featured 13 exhibitors providing de-

licious, health-sustaining foods and

products. Attendees had the oppor-

tunity to taste new products, and

talk directly with exhibitors about

sourcing new health-conscious

items. Partnered with the New York

State Dietetic Association and Betsy

Craig, CEO of Kitchens with Confi-

dence. The Healthy Culinary Dem-

onstration Theater featured 30+

culinary demonstrations over all

three show days, and tastings from

industry experts including Execu-

tive Chefs from the top restaurants

in New York City.

For complete photo coverage of the

IRFSNY Show visit totalfood.com

The Restaurant Depot team had a busy booth with a broad selection of products

62 • March 2012 • Total Food Service • www.totalfood.com

The Modern-assortment of petit fours, lollipops and chocolates

(L to R) Aldea Chef George Mendes, photographer Diana DeLucia, SHO Chef Shaun Hergatt

Daniel-pistachio dacquoise with fresh raspberries and vanilla cream

C-CAP Founder and Chairman Richard Grausman and Sarabeth’s Sarabeth Levine

Michael McCarty and Barbuto Chef Jonathan Waxman

(Left to Right) 2012 C-CAP Honoree Michael Lomonaco, Michael McCarty, Michael’s NY Chef Kyung Up Lim and Michael’s Santa Monica Chef John-Carlos Kuramoto, Beacon Chef Waldy Malouf

“This year, C-CAP was thrilled to

honor restaurateur, art collector, entre-

preneur, vintner, and chef Michael Mc-

Carty for his remarkable achievements

and contributions to the culinary in-

dustry and his commitment to nurtur-

ing the next generation of chefs,” says

C-CAP’s founder and chairman, Rich-

ard Grausman. “Having Bette Midler

and Martin von Haselberg as honorary

chairs of this event was a tribute to Mi-

chael’s outstanding career.”

Michael McCarty has left an unmis-

takable impression on the food world

with his legendary restaurants, Mi-

chael’s NY and Michael’s Santa Monica.

Careers Through Culinary Arts Program’s 2012 Benefit Honors Chef Michael McCartyMichael McCarty, Proprietor of Michael’s NY and Michael’s Santa Monica was honored at the annual

Careers through Culinary Arts Program (C-CAP) benefit on Thursday, February 16, 2012, at PIER SIXTY

at Chelsea Piers to support the national not-for-profit’s mission of providing scholarships, education,

and career opportunities in the culinary arts to underserved youth. The event was the most successful in

C-CAP’s history raising over $900,000.

// EYE

continued on page 68

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Booth #3552

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The semifinalists were selected from

a record 28,000 online nominations,

and a 550-judge panel will narrow each

list down to five finalists in each cat-

egory. Those final nominees will be an-

nounced in Las Vegas on March 22nd.

The final James Beard Award win-

ners will then be announced at the

James Beard Foundation Awards Cere-

mony and Gala Reception, taking place

on Monday, May 7, 2012 in New York at

Lincoln Center’s Avery Fisher Hall with

the winners of the Book, Broadcast and

Journalism awards will be announced

on May 4 at a separate ceremony. “We

are looking forward to a very special

event that will honor many of our in-

dustry’s top performers,” noted Susan

Ungaro, President of the James Beard

Foundation.

Heading the 2011 James Beard Foun-

dation Awards Restaurant and Chef

Award Semifinalists nominations for

Best New Restaurant are New York

City’s ABC Kitchen, Recette, and Torrisi

Italian Specialties. Connecticut’s Com-

munity Table in Washington, CT will

also vie for top honors. New York City’s

La Grenouille has been nominated for

Outstanding Service.

The slate of nominations include

NYC’s Shuna Lydon of Peels and Angela

Pinkerton, Eleven Madison Park who

will vie for Outstanding Pastry chef

honors.

Manhattan’s Blue Hill and Eleven

Madison Park have been nominated

for top national restaurant honors. The

Nation’s Top Restaurateur award com-

petition will include Manhattan’s Bruce

Beard Foundation Announces 2012

Semifinalists For NYC EventThe James Beard Foundation announced the semifinalists last month in restaurants and chefs

for the 2012 James Beard awards including pastry chefs, restaurateurs, wine and spirits

professionals, service, and rising star chefs.

// NEWS AWARDS

continued on page 79

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Booth #4200

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Among the participants were Chef

Bun Lai, the Monterey Bay Aquarium

Sustainability Leader of the Year, and

Yousef Ghalaini, executive chef of New

York’s sustainable seafood restaurant

Imperial No. Nine.

Recently, nearly 30 thought leaders

in the seafood; restaurant and sustain-

ability worlds came together to have a

conversation about how chefs can em-

brace seafood sustainability in a great-

er, more mainstream way.

“Thought for Food: A Discussion on

Sustainable Seafood” was facilitated by

James Beard award-winning chef and

author John Ash, widely respected as

a sustainability pioneer. Participants

came from a variety of backgrounds:

chefs, NGO leaders, journalists and

other members of the food industry

vanguard. Each brought a different

perspective to the buzz-worthy subject

of “conscious cuisine,” an idea brought

to the forefront by New York Times

journalist and author Mark Bittman. In

his book, “Food Matters, Guide to Con-

scious Eating,” he explains conscious

cuisine as the idea that one deliberately

chooses deliciously prepared food that

is not just good for you but is also pro-

duced with a keen appreciation for the

health of and respect for the planet.

Today, consumers are more naturally

curious about the provenance of their

food and its method of production,

and retailers have found a way to make

these types of conversations part of the

every day.

La Mar Cebicheria Peruana Names Michael Principe As

Director Of Operations/US And General Manager For NYC

La Mar Cebicheria, Chef Gastón Acurio’s pioneering Peruvian restaurant, has selected Michael

Principe as Director of Operations for La Mar USA and interim General Manager for La Mar

Cebicheria in New York City. Michael will be joined by Executive Chef Victoriano López in

leading La Mar’s outstanding team.

// NEWS CHEFS

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Often known as the “Father of Califor-

nia cuisine,” Michael McCarty remains

a driving force and inspiration in fea-

turing local and seasonal produce,

meats, and fish in his ever-flavorful

cuisine. Some of the country’s finest

chefs began their careers at Michael’s,

including Jonathan Waxman, Mark

Peel, Nancy Silverton and Sang Yoon.

“This walk-around tasting event

raised funds to support C-CAP’s mission

of providing scholarships, education,

and career opportunities in the culinary

arts to underserved youth who are in-

terested in pursuing careers in the res-

taurant and foodservice industry,” says

C-CAP’s president, Susan Robbins. “For

more than 20 years, we have been break-

ing the cycle of poverty for hundreds of

qualified students across the country.

We continue to manage the largest in-

dependent scholarship program and

have awarded over $34 million in schol-

arships.” More than 800 guests enjoyed

an evening of signature dishes presented

by 38 of New York’s top chefs with wine

donated by The Charmer Sunbelt Group.

More than 60 New York City C-CAP high

school culinary students and graduates

assisted the chefs of these renowned

restaurants. The evening’s festivities also

included a silent auction including once-

in-a-lifetime culinary and travel pack-

ages, and guests were entertained by the

David Grausman Quartet.

CBS2 News Co-Anchor Kristine John-

son was the Master of Ceremonies.

Sylva Senat, a C-CAP alumnus and Ex-

ecutive Chef of Tashan, the new, highly

acclaimed Indian fusion restaurant in

Philadelphia, was the C-CAP graduate

speaker. The Chef Chair was Marcus

Samuelsson of Red Rooster. Guests had

the opportunity to meet Wilma Stephen-

son and Fatoumata Dembele, two of the

stars of the Emmy nominated documen-

tary Pressure Cooker, directed by Jennifer

Grausman & Mark Becker, which focused

on a culinary arts teacher in Philadelphia

and how she improved the lives of her

students through the C-CAP program.

As this year’s honoree, Michael McCarty

received the C-CAP Honors Award. Past

recipients of the C-CAP Honors Award

include Michael Lomonaco, Marcus

Samuelsson, Drew Nieporent, Alfred

Portale, Lidia Bastianich, Thomas Keller,

Charlie Palmer, Danny Meyer & Michael

Romano, Daniel Boulud, Jacques Pepin,

Egidiana & Sirio Maccioni, Nina & Tim

Zagat, and Saul Zabar & Stanley Zabar.

Participating Chefs included: Chef Chair:

Marcus Samuelsson, Red Rooster; Chef Mis-

sy Robbins, A Voce Columbus; Chef Philip

DeMaiolo, Abigail Kirsch PIER SIXTY; Chef

George Mendes, Aldea; Chef Jason Weiner,

Almond; Chef Toni Robertson, Asiate; Chef

Yuhi Fujinaga, Bar Basque; Chef Jonathan

Waxman, Barbuto; Chef Waldy Malouf,

Beacon; Chef Philippe Bertineau, Benoit;

Chef Clifford Crooks, BLT Steak; Chef Dan

Barber, Blue Hill/ Blue Hill at Stone Barns;

Pastry Chef Thiago Silva, Catch; Chef Tom

Colicchio, Colicchio & Sons; Chefs Daniel

Boulud and Sandro Micheli, Daniel; Chef

John Fraser, Dovetail; Chef Joey Fortunato,

Extra Virgin; Chef Fortunato Nicotra, Fe-

lidia; Chef Alfred Portale, Gotham Bar &

Grill; Chef Ayumu Matsuda, kib♥; Chef Ma-

ria Loi, Loi Restaurant NYC; Chef Kyung Up

Lim, Michael’s NY; John-Carlos Kuramoto,

Michael’s Santa Monica; Pastry Chef Marc

Aumont, The Modern; Chef Scott Camp-

bell, New Leaf Restaurant & Bar; Chef Matt

Hoyle, Nobu Fifty Seven; Chef Ben Pollinger,

Oceana; Chef Kevin Lasko, Park Avenue

Winter; Chef Michael Lomonaco, Porter

House New York; Chef Marcus Samuelsson,

Red Rooster; Chef Matteo Bergamini, SD26;

Pastry Chef Sarabeth Levine, Sarabeth’s;

Chef Shaun Hergatt, SHO – Shaun Hergatt;

Michael Tong, Shun Lee Palace; Chef Kerry

Heffernan, Southgate; Chef Kelvin Fernan-

dez, The Strand American Bistro; Chef Wil-

liam Telepan, Telepan; and Chef Carmen

Quagliata, Union Square Café. In addition,

participating C-CAP Graduate Chef includ-

ed: Mehdi Chellaoui, Founder & Chocolati-

er at Dörk Chocolate C-CAP Alumnus.

C-CAP, from page 62

Booth #4801

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Each year, this award is be-

stowed upon someone

whose lifetime body of

work has had a positive and

long-lasting impact on the

way we eat, cook, and/or think about

food in America. Wolfgang Puck will

be honored at this year’s James Beard

Foundation Awards, the nation’s most

prestigious recognition program hon-

oring professionals in the food and

beverage industries, on Monday, May

7, 2012 at Lincoln Center’s Avery Fish-

er Hall in New York City.

Culinary Legend Puck Named 2012 James Beard

Foundation Lifetime Achievement Award Winner

The James Beard Foundation recently announced that Wolfgang Puck, a multiple James

Beard Award–winning chef and restaurateur acclaimed for his contributions to the culinary

industry, has been named the recipient of the 2012 James Beard Foundation Lifetime

Achievement Award.

// NEWS ACHIEVEMENTS

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Booth #5422

“The Lifetime Achievement Award

recognizes passion, inspiration and

a commitment to doing good work

that goes beyond any individual’s

contribution,” said Susan Ungaro,

President of the James Beard Foun-

dation. “This year, as we celebrate 25

years of the James Beard Foundation,

I’m honored to commemorate Wolf-

gang Puck’s remarkable achievements

in our industry. He cooked the first

guest-chef dinner at the James Beard

House in 1987 and has won multiple

Beard Awards. He is the only person

to win Outstanding Chef twice,” Un-

garo explained, “Wolfgang has not

only demonstrated to the industry his

incredible talent but he has helped

shape the industry by revolutionizing

how American chefs think about food.

What sets Wolfgang apart, however, is

that his creativity takes him beyond

our industry’s walls. As a former Hu-

manitarian Award recipient, he has

shown that the culinary industry can

improve the lives of others and benefit

society as a whole. Wolfgang has a long

history with the Foundation,” Ungaro

concluded, “and we look forward to

following his achievements in our in-

dustry and beyond for years to come.”

Wolfgang Puck said, “Receiving the

James Beard Foundation Lifetime

Achievement Award is a tremendous

honor. It was a pleasure to be the first

chef to cook at the Beard House and

my relationship with the Founda-

tion has been one I’ve cherished ever

since.” Wolfgang concluded, “To be

recognized by such a prestigious or-

ganization with this esteemed award

could not have been possible without

the talented individuals that I’ve had

the pleasure to work with, mentor,

and befriend in my 30 years, including

James. I take great honor in accepting

an award that represents a lifetime of

accomplishment for the work I take

great pride in doing each and every

day.”

A native of Austria, Wolfgang Puck

has been a culinary icon for more than

30 years. For many, his name evokes

Hollywood glamour. The celebrity he

gained from his restaurant, Spago,

which opened in 1982, escalated him

from fame to stardom. It was at Spago

that Wolfgang pioneered many restau-

rant concepts now taken for granted:

the “open kitchen;” cooking with lo-

cally sourced, seasonal ingredients;

and the notion that “fine” dining need

not be stuffy and formal. Wolfgang’s

accomplishments continued to mul-

tiply, as he became the first name-

brand chef to open a restaurant in Las

Vegas, Spago in The Forum Shops at

Caesars, blazing a trail for other chefs

and restaurateurs to follow. Five more

Vegas restaurants followed at various

locations, all to critical acclaim.

Today, Wolfgang has 20 fine din-

ing restaurants including Spagos in

Beverly Hills, Las Vegas, Maui, and

Beaver Creek, Colorado; Chinois on

Main; his ultra-elegant modern Chi-

nese restaurant WP24, which opened

in 2010 in The Ritz-Carlton, Los An-

geles, and his latest historic partner-

ship with the Hotel Bel-Air where he

now oversees the food and beverage

program for the entire property; and

additional establishments in Singa-

pore, London, Detroit, Dallas, Atlantic

City, and Washington, D.C. Adding to

his ever-growing empire, the critically

acclaimed steakhouse CUT debuted

in the Beverly Wilshire Hotel in 2006,

and has since spawned four locations.

Then there are the multiple locations

of the fast-casual Wolfgang Puck Ex-

press and Wolfgang Puck Bistro. Five

million fresh and frozen Wolfgang

Puck pizzas are sold each year; twenty-

six varieties of Wolfgang Puck canned

soup are licensed to Campbell’s; and

Wolfgang Puck–branded cookware,

small appliances, kitchen accessories,

continued on page 93

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Booth #2616

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Among the participants were Chef

Bun Lai, the Monterey Bay Aquarium

Sustainability Leader of the Year, and

Yousef Ghalaini, executive chef of New

York’s sustainable seafood restaurant

Imperial No. Nine.

Recently, nearly 30 thought leaders

in the seafood; restaurant and sustain-

ability worlds came together to have a

conversation about how chefs can em-

brace seafood sustainability in a great-

er, more mainstream way.

“Thought for Food: A Discussion on

Sustainable Seafood” was facilitated by

James Beard award-winning chef and

author John Ash, widely respected as

a sustainability pioneer. Participants

came from a variety of backgrounds:

chefs, NGO leaders, journalists and

other members of the food industry

vanguard. Each brought a different

perspective to the buzz-worthy subject

of “conscious cuisine,” an idea brought

to the forefront by New York Times

journalist and author Mark Bittman. In

his book, “Food Matters, Guide to Con-

scious Eating,” he explains conscious

cuisine as the idea that one deliberately

chooses deliciously prepared food that

is not just good for you but is also pro-

duced with a keen appreciation for the

health of and respect for the planet.

Today, consumers are more naturally

curious about the provenance of their

food and its method of production,

and retailers have found a way to make

these types of conversations part of the

every day. More and more people want

Tri-State Chefs Anchor California Seafood SummitChef John Ash serves on the Board of Advisors of Seafood Watch, an educational initiative for

sustainable seafood by the Monterey Bay Aquarium. He recently hosted a panel discussion

about seafood sustainability as a practice.

// NEWS EVENTS

Booth #3831

77 • March 2012 • Total Food Service • www.totalfood.com

to know where their tomatoes were

grown and who picked them. They also

genuinely care about the quality of life

of the cow that yielded that T-bone. But

fewer customers think about the sus-

tainability and origin of the seafood on

the menu, other than perhaps where

the fish were raised.

While some chefs are leading the

charge and embracing sustainability at

every level, others have been slower to

come around on the subject.

As Scott Nichols, PhD of aquacul-

ture innovator, Verlasso, said, “We can’t

keep depleting our oceans. To continue

to eat fish, we need to raise them in an

ecologically responsible manner, ben-

efitting both the consumer and the

species - not just capture them. With a

current worldwide population exceed-

ing seven billion people - estimates for

2050 push that number to nine billion

- effectively sourcing quality fish has

come to the forefront of the interna-

tional discussion on sustainability.”

As the Food and Agriculture Orga-

nization of the United Nations (FAO)

reported in 2008, “Fish provided more

than 2.9 billion people with at least

15 percent of their average per capita

animal protein intake.” That is a small

percentage of people, consuming a

whole lot of fish. Coupled with the fact

that the USDA 2010 Dietary Guidelines

recommend doubling the consump-

tion of seafood from 3.5 ounces to eight

ounces per week, it is easy to conclude

that aquaculture will play a key part in

helping to feed a hungry world.

Salmon, like tuna, is just one type

of large fish that depends on several

levels of the food chain for survival. In

essence, each fish needs to consume

many smaller fish to thrive. As Daniel

Pauly of the University of British Co-

lumbia states, “A pound of tuna rep-

resents roughly a hundred times the

footprint of a pound of sardines.” And

given our growing population, this is

just not a reliable method for increased

seafood demand.

Yousef Ghalaini, executive chef of

New York’s Imperial No. Nine adds,

“Those chefs who do opt to put wild

salmon on their menus say that it is

harder to prepare - being lower in fat

- and some diners find the flavor too

intense.”

Most farm-raised salmon, on the

other hand, is raised in an environment

where every life stage is controlled:

quantity of eggs fertilized, number of

fish per pen, diet and harvest.

The detractors to this method, how-

ever, are clear: Farm-raised salmon

also demand high levels of feeder fish

for their diet.

Nichols notes, “This ratio is termed

continued on next page

78 • March 2012 • Total Food Service • www.totalfood.com

‘fish-in, fish-out’ and typically trans-

lates to four pounds of fish needed to

produce just one pound of farm-raised

salmon.” Adding to the sustainability

conundrum, many of these feeder fish

are considered consumable on their

own, as opposed to being used as feed

for salmon.

In recent years, environmental

groups like Monterey Bay Aquarium’s

Seafood Watch and the National Oce-

anic and Atmospheric Administration’s

(NOAA) FishWatch have brought in-

creasing attention to both wild fisher-

ies and traditional aquaculture, which

has led to improvement in the industry.

But, much remains to be done to make

aquaculture healthy and sustainable.

These are facts that every “Thought for

Food” participant could agree upon,

which led to the discussion of the third

solution: harmoniously raised salmon,

a new category that has emerged just

this past year.

Verlasso, located in the cold waters

of Patagonia, is the only company pro-

ducing harmoniously raised salmon.

With standards guided by the World

Wildlife Fund’s sustainability goals, the

company aims to change the way the

world gets their salmon. Situated away

from the threat of pollutants, industrial

waste or other contaminants, Verlasso

raises its salmon with a very low pen

density of four fish per ton of water.

This environment allows each fish to

be identified and monitored carefully

to ensure a healthy life.

The harmoniously raised salmon

also have a unique diet that reduces

the fish-in fish-out ratio by 75 percent.

This innovative process replaces fish

oil with yeast, rich in Omega-3s, mak-

ing Verlasso salmon markedly more

sustainable. The pens are also allowed

to rest for months between production

cycles, a process akin to farmers letting

fields go fallow and ameliorate them-

selves from the rigors of production.

The results have been significant.

At Imperial No. Nine, he serves Ver-

lasso salmon two ways: raw, in a salm-

on and tuna tartare with Sriracha and

Hawaiian-style poi, garnished with

chives. Chef Ghalaini makes this from

the belly of the salmon, which has

both a flavor and texture that “really

pops with a clean bite.” The salmon he

serves hot is seared with a horseradish

crust, plated on a bed of celery root pu-

rée and Brussels sprouts. “The bite of

the horseradish is totally balanced by

the unique sweetness of the salmon.”

The “Thought for Food” participants

discussed another important point:

it is one thing for the chef to advocate

sustainability, but how do we convey

this message to our customers?

As Chef Ash remarks, “That’s the

$64,000 question. You have to do it so

carefully and thoughtfully. Diners are

really coming to restaurants to enjoy

themselves. They do not want to be

preached at because you can turn peo-

ple off. Chefs need to set the stage for

it, but the waitstaff are the real touch

point to the diners.”

Chef Bun Lai of Miya’s Sushi in New

Haven, Connecticut, was another

“Thought for Food” participant. The

recipient of the 2011 Seafood Ambassa-

dor Award from Monterey Bay Aquar-

ium for his leadership in the Sustain-

able Seafood movement, his restaurant

has been named one the country’s ten

most sustainable restaurants.

With such a commitment to sustain-

ability, Chef Lai is continuously looking

for producers, partners and models to

further the ideal all the way down to the

customer. Among the several perspec-

tives discussed, Chef Lai says, “I came

out of the ‘Thought for Food’ discus-

sion reconsidering farmed salmon. I

have admired Chef Ash for a really long

time, not just for the food he prepares,

but also for his philosophy and his

principles. There is great progress hap-

pening in the world of sustainability

so I think it’s important to keep one’s

mind open to improvements in science

and technology.”

79 • March 2012 • Total Food Service • www.totalfood.com

Bromberg and Eric Bromberg of Blue

Ribbon Restaurants, Richard Sandoval

Restaurants (Isla, Ketsi, La Biblioteca,

La Biblioteca de Tequila, La Hacienda

at the Fairmont Scottsdale, La Sandía,

Maya, Pampano, Sandoval’s Kitchen,

Tamayo, Venga Venga, and Zengo). Phil

Suarez of the Suarez Restaurant Group,

NYC (ABC Kitchen, Chambers Kitch-

en, Gigino Trattoria, J&G Steakhouse,

Jean Georges, Lucy, Matsugen, Mercer

Kitchen, Perry Street, Prime Steak-

house, Spice Market, and others) has

also been nominated for top honors.

The Modern’s Belinda Chang at the

Modern is among the nominees for

Outstanding National Wine Service.

Hearth and Terroir’s Paul Grieco was

tapped for an Outstanding Wine and

Spirits Professional nomination as

were Garrett Oliver, of the Brooklyn

Brewery, the Clover Clubs’ Julie Reiner,

and David Wondrich of New York City.

The 2011 RISING STAR CHEF OF

THE YEAR nominations include

many of the Tri-State areas top young

toques. Chef Eric Gabrynowicz of Res-

taurant North in Armonk, Dan Richer

of Arturo’s in Maplewood, NJ, and a

trio of Manhattan restaurateurs Jesse

Schenker of Recette, Manzo’s Michael

Toscano and Christina Tosi of Momo-

fuku Milk Bar have all been nominated.

A trio of Garden State chefs will vie

for Best chef in the Mid-Atlantic. An-

drew Araneo of Drew’s Bayshore Bistro

in Keyport, Michael Krikorian of The

Copper Canyon Restaurant in Atlan-

tic Highlands and Maricel Presilla of

Cucharamama in Hoboken have each

been nominated.

A highlight for the May event will

be the much-anticipated BEST CHEF:

NEW YORK CITY competition. This

year’s nominees are Michael Antho-

ny of Gramercy Tavern The Spotted

Pig’s April Bloomfield, Saul Bolton of

Saul, Hearth’s Marco Canora, Scott

Conant of Scarpetta, Dressler’s Polo

Dobkin, Wylie Dufresne of wd~50 Ga-

brielle Hamilton of Prune, Porchetta’s

Sara Jenkins, Craig Koketsu of Park

Avenue, Soto’s Sotohiro Kosugi, Mark

Ladner of Del Posto, Corton’s Paul Li-

ebrandt, Anita Lo of Annisa, Aldea’s

George Mendes, Missy Robbins of A

Voce, Masa’sMasa Takayama, Bill

Telepan, of Telepan, Marea’s Michael

White, and Galen Zamarra of Mas.

The Best Chef in the Northeast

award will be up for grabs among Fran-

cesco Buitoni of the Mercato in Red

Hook, NY, Gerry Hayden of The North

Fork Table & Inn in Southold, NY, Serge

Madikians of Serevan in Amenia, NY,

Daniel Nilsson of DA/BA in Hudson,

NY Suzanne Stack of Suzanne Fine Re-

gional Cuisine, Lodi, NY and Bill Taibe,

LeFarm in Westport, CT.

Established in 1990, the James Beard

Foundation Awards recognize culi-

nary professionals for excellence and

achievement in their fields and con-

tinue to emphasize the Foundation’s

mission: to celebrate, preserve, and

nurture America’s culinary heritage

and diversity.

The annual James Beard Foundation

Awards honor the best and the bright-

est talents in the food and beverage

industries, celebrating outstanding

achievement in each of the following

categories: Restaurant and Chef, Res-

taurant Design and Graphics, Book,

Broadcast, Journalism, and special

achievement awards. Each category

has an individual Awards Commit-

tee made up of industry professionals

who volunteer their time to oversee the

policies, procedures, and selection of

judges for their respective Awards pro-

gram.

The James Beard Foundation holds

an online open call for entries begin-

ning in mid-October of each year. This

year, over 28,000 entries were received,

the most in the Awards’ history. Inde-

pendent accounting firm Lutz & Carr

tabulates these entries for the Restau-

rant and Chef Committee. Based on the

results and eligibility requirements for

each award, the committee then pro-

duces a nominating ballot that lists the

semifinalists in each of the 19 Restau-

rant and Chef awards categories, some

of which include Outstanding Chef,

James Beard, from page 64

continued on page 83

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Over 5,000 waiters

and bartenders

joined together in

a wage and hour

lawsuit against

Applebee’s, claim-

ing that the restaurant did not pay

the minimum wage to workers dur-

ing a time in which they performed

work that did not generate tips. The

plaintiffs cited the Department of

Labor’s 1988 handbook, that states if

a tipped employee spends a substan-

tial amount of time (defined as more

than 20%) performing related but

non-tipped work, then the employer

may not take the tip credit for the

time spent performing those duties.

While wage and hour policies are

designed to offer restaurants pro-

tection when it comes to tip related

lawsuits, many Employer Practices

Liability Insurance (EPLI) policies

simply exclude wage and hour cover-

age all together. While policies that

do cover against this exposure will

typically only provide coverage for

defense costs of up to $100,000. This

means that if you have a deductible

of $25,000, your coverage may only

amount to $75,000 to be used to-

ward legal fees associated with such

a claim.

In addition, restaurants that have

had a claim in the past may not be el-

igible for this coverage, even though

it is likely that restaurants that have

gone through this ordeal already are

probably more likely to be in com-

pliance than the restaurants that

may be caught off-guard. Therefore,

a thorough understanding of the

law, as well as a strategy for how to

implement a tip pooling procedure

that is in accordance with the laws in

your state, may be your “best” and in

some cases “only” line of defense.

Here are a few preparations your

restaurant can take (depending on

your state laws) to defend against tip

related issues:

1) In order to defend your restau-

rant’s pay practices, restaurants who

rely on the tip credit should deter-

mine and keep track of how much

time each tipped employee spends

The Risks with Tips: Restaurants Continue to Face Challenges With Wage and Hour Compliance

The legal issues surrounding tip pool participation and tip pool distribution continues as recent court actions illustrate the risks

that restaurants continue to face.

// INSURANCE FIORITO ON INSURANCE

Bob Fiorito, Vice President, Business Development at Hub International

The plaintiffs cited the Department of Labor’s 1988

handbook, that states if a tipped employee spends

a substantial amount of time (defined as more than

20%) performing related but non-tipped work, then

the employer may not take the tip credit for the time

spent performing those duties.

81 • March 2012 • Total Food Service • www.totalfood.com

on “non-tipped” activities. If “non-

tipped” activities constitute more

than 20% of the total working time

for any shift, the employer may be

required to pay the employee the

federal minimum wage ($7.25/hour)

for all time spent on non-tipped

tasks.

2.) Never include a supervisor or

staff member with supervisory or

managerial responsibilities in any

pool or sharing policy. Employers

must look “beyond the job title” and

analyze each staff member’s service

and non-service duties, in order to

determine if their participation and/

or coordination of the tip pool is in

compliance.

3.) Ensure that all policies per-

taining to tips, tip pooling and tip

sharing are “recommended” and

not mandatory, unless specifically

approved by your state. While the

court decision in Cumbie v. Woody

Woo, Inc. can sometimes be used

to uphold the practice of employers

collecting and redistributing tips to

the entire labor pool, or even poten-

tially kept by management (without

violating the Fair Labor Standards

Act (FLSA), where FLSA is the only

statute at issue), many states have

wage and hour laws that override the

Woody Woo verdict.

For example, in New York, the state

wage and hour laws prohibit em-

ployers from retaining tips. In fact,

tip pooling, as well as tip distribu-

tion must be voluntary and orga-

nized among employees who “cus-

tomarily” receive tips. Even in states

where there are no state law restric-

tions to tip pooling and distribution,

an employer may face issues when

tip distribution arrangements steer

monies away from employees who

are engaged in direct service.

In addition, a restaurant who may

be in full compliance with the law,

may still find itself burdened with

the price tag for a defense from a

claim filed by a member of its wait

staff, who is eagerly represented by a

law firm experienced in filing these

types of lawsuits.

As wage and hour issues continue

to pose a problem for many restau-

rants, it’s more important than ever

to work with an insurance profes-

sional who can advise you about

the latest coverage options and new

products in the marketplace; one

who truly understands the insurance

needs of a restaurant or food service

business. To identify and better un-

derstand the unique regulatory en-

vironment and coverages surround-

ing “tip pooling,” as well as address

specific questions you may have re-

garding your current coverage, con-

tact Robert Fiorito at 212-338-2324

or robert.fiorito@hubinternational.

com.

82 • March 2012 • Total Food Service • www.totalfood.com

to food,” explained Chef Zamora, who

makes it a priority to seek out the fresh-

est ingredients from local markets and

create dishes that highlight those in-

gredients. “Food preparation should

evoke a sense of comfort, because

there’s nothing more satisfying than

dishes that make you feel good. The

key is respecting the flavors of quality

ingredients and preparing them to per-

fection.”

Chef Zamora, who is of both Italian

and Lebanese ancestry, will bring a

strong Mediterranean flavor and flair

to his cuisine at Atrio. The restaurant’s

innovative and contemporary menu

will complement the restaurant’s sleek,

modern design and stylish décor. The

wood-burning stone oven will be the

focal point of the open-air kitchen,

which will have a cooking studio feel

so diners can enjoy watching their

meal being prepared. Atrio will offer a

variety of fare including inventive flat-

breads, artisanal cheeses, cured meats,

salads and meatballs, as well as Old

World wines by the glass and signature

martinis.

Prior to his tenure at Four Seasons

Hotel New York, Chef Zamora spent

six years with The Biltmore Hotel in

Miami, where he designed a new In

Room Dining kitchen to streamline the

team’s structure. During this time, he

also served on the Advisory Committee

at Le Cordon Blue College of Culinary

Arts in Miramar, Florida.

A native of Michigan, Zamora earned

a Bachelor of Science degree in Cu-

linary Arts from Johnson and Wales

University in Miami. He has also been

honored with the Florida Restaurant

Association’s Award of Excellence in

Hospitality. When he’s not in the kitch-

en, Chef Zamora enjoys photography,

skiing and spending time with his fam-

ily. He resides in Waldwick, New Jersey.

Zamora, from page 25

Keller, from page 38

NJRA, from page 10

“Art Pride NJ is thrilled to be part of

this special collaboration,” said Ann

Marie Miller, Executive Director of the

ArtPride NJ Foundation. “This event

was a creative way to celebrate the ex-

traordinary artistic and culinary skills

of women throughout New Jersey.”

Artists featured included: Kiyomi

Baird (Far Hills); Chris Carter (Mar-

tinsville); Maureen Chatfield (Leba-

non); Kim Huyler Defibaugh (Toms

River); Buel Ecker (Long Valley); Aylin

Green (Lambertville); Daryl Lancaster

(Lincoln Park), Linda Osborne (Pen-

nington); Laura Petrovich-Cheney

(Asbury Park); Ingrid Renard (White-

house Station), Carol Rosen (Califon),

Joanie Gagnon San Chirico (Toms Riv-

er); Ellen Siegel (Lebanon); Armisey

Smith (Newark); Karen Titus Smith

(Pemberton); and Laurinda Stockwell

(Lebanon).

The restaurant and hospitality in-

dustry in New Jersey is comprised of

25,000 small businesses providing over

311,000 private sector jobs generating

$14 billion in annual sales. Founded

in 1942, the New Jersey Restaurant

Association (NJRA) is celebrating 70

years dedicated to fostering a vibrant

industry that nourishes communities,

tourists, and the economy and shares

the bounty of the Garden State. Res-

taurants are uniquely important from

farm to table, hosting lifetime celebra-

tions, adding sizzle to New Jersey cit-

ies and anchoring main streets

The ArtPride New Jersey Founda-

tion is the programs and services arm

of ArtPride New Jersey, Inc., a non-

profit coalition of organizations and

individuals that advocates at local,

state and national levels for funding,

support and recognition of the arts as

vital to New Jersey’s economy, educa-

tion and overall quality of life.

The mission of the NOCC is to raise

awareness and promote education

about ovarian cancer. The Coalition is

committed to improving the survival

rate and quality of life for women with

ovarian cancer.

Keller.

On Saturday March 31, a daylong

series of events kicks off with Chef

Thomas Keller speaking and signing

copies of his books. At Noon, meet

New Jersey’s Best Burger Chef, deter-

mined from a statewide contest, will

pair the winning burger along with

Terra D’Oro Zinfandel. A Marketplace

Lunch with local New Jersey wines

and products will be served from noon

until 3 p.m.

For wine connoisseurs, a selection

of wines from the cellar, including rare

and highly rated bottles, will be tasted.

The Leading Ladies of Wine tasting

($40, 3 p.m.) follows with four dynamic

women winemakers: Heidi Barrett (La

Sirena), Deborah Brenner (Women of

the Vine), Diane Snowden (Snowden

Vineyards) and Terry Wheatley (Mid-

dle Sister).

Additional events will showcase

premier spirits and chocolate. St.

Germain will offer a modern spin on

the classics during The Classic Cock-

tail Reinvented. For chocolate devo-

tees, Chef Marc Aumont of New York

City’s The Modern will lead Terroir in

Chocolate & Wine, pairing wines with

his delectable Valrhona chocolate

creations. Whiskey lovers will meet

Johnnie Walker’s Master of Whiskey

Peter O’Connor and sample premium

scotches during The House of Walker.

The Festival’s signature event, The

Grand Tasting takes place from 7 p.m.

10 p.m. featuring more than 100 wines

from over thirty wineries and top

restaurants from New York City and

New Jersey. Highlights of The Grand

Tasting and new for 2012 is the VIP

Experience. The event will feature an

outstanding collection of wines and

spirits as well as tastings from four-

star restaurants Per Se and Restaurant

Latour, as well as New York City new-

comers Maialino and Lincoln in the

VIP Lounge.

Participating restaurants include

Aureole, Ninety Acres at Natirar, Da-

vid Burke Fromagerie, Elements,

SHO Shaun Hergatt, The Frog and

the Peach, Tribeca Grill, CulinAriane,

Boulevard Five 72, Maritime Parc, The

Orange Squirrel, Monkey Bar, Strip

83 • March 2012 • Total Food Service • www.totalfood.com

Darden, from page 43

James Beard, from page 79

the diner’s guide. “ROC’s purported

dining guide is a transparent attempt

to disparage many of America’s restau-

rants, an industry which provides op-

portunities for millions of Americans

to move up the ladder and succeed,”

Sue Hensley, the group’s senior vice

president for public affairs, said. “ROC

‘reports’ are opinion surveys and not

an empirical analysis of the facts. Even

in a challenging economy, the restau-

rant industry has continued to be one

of the country’s leading job creators,

and for thousands of individuals from

all backgrounds these jobs lead to

management and ownership oppor-

tunities.”

By winning, say, paid sick days for

some workers, Restaurant Oppor-

tunities Center United’s campaign

wouldn’t be the first time public pres-

sure changed workplace policy within

the food supply chain. Earlier this

month, Trader Joe’s signed a “fair food

agreement” with the Coalition of Im-

mokalee Workers, a worker advocacy

group of mostly immigrant workers

who pick tomatoes and other crops in

Florida. Trader Joe’s had long resisted

signing the agreement, but caved af-

ter months of protests outside stores.

Taco Bell and McDonald’s, among oth-

ers, had already signed the agreement,

which requires grocers and restau-

rants to pay a penny more per pound

of tomatoes to help provide better

working conditions for pickers.

Worker groups typically encounter

strong pushback on these issues from

industry lobbies, which often claim

that higher wages or paid sick days will

raise costs and kill jobs. The restaurant

industry in Florida, for instance, is

now trying to have the minimum wage

for servers lowered there. And the Na-

House, Blue Morel, Bona Vita Oste-

ria, Ho Ho Kus Inn & Tavern, Restau-

rant Blu, Lu Nello, Axia Taverna, Park

Steakhouse, The Bernards Inn and

Michael Anthony’s, as well as Crystal

Springs Resort’s Springs Bistro and

Crystal Tavern.

tional Restaurant Association poured

more than $100,000 into a successful

effort to stymie a ballot initiative for

paid sick days in Denver.

Outstanding Restaurant, Best Chef in

10 different U.S. regions, Rising Star

Chef of the Year, Outstanding Service,

Outstanding Wine and Spirits Profes-

sional and Best New Restaurant.

The list of semifinalist nominees is

then sent to an independent volun-

teer panel of more than 550 judges

from across the country. This panel,

comprised of leading regional restau-

rant critics, food and wine editors, cu-

linary educators and past James Beard

Foundation Award winners, vote on

specific award categories to deter-

mine the final five nominees in each

category. The same judges then vote

on these five nominees to select the

winners. The governing Awards Com-

mittee, board of trustees, and staff of

the James Beard Foundation do not

vote, and the results are kept confi-

dential until the presentation of win-

ners in May.

Much of the fireworks at the annual

event come over the selection of the

Best Chef: New York City award. This

year’s nominees are Michael Anthony

of the Gramercy Tavern The Spotted

Pig’s April Bloomfield, Hearth’s Marco

Canora, Scott Conant of Scarpetta,

wd~50’s Wylie Dufresne, John Fraser

of Dovetail, Wallsé Kurt Gutenbrun-

ner, Dan Kluger of ABC Kitchen, Del

Posto’s Mark Ladner, Paul Liebrandt

of Corton Annisa’s Anita Lo, Aldea’s

George Mendes, César Ramirez of

Brooklyn Fare Diner’s Sean Rembold,

Masa Takayama of Masa, Telepan’s

Bill Telepan, Rich Torrisi and Mario

Carbone of Torrisi Italian Specialties,

Barbuto’s Jonathan Waxman, Michael

White of Marea and Mas’ Galen Za-

marra,

Once again, Metro New York domi-

nates many of the James Beard Award

restaurant and nightclub categorties.

Leading the list of nominees for Best

New Restaurant are Manhattan’s Isa,

Tertulia, and Tremont as well as Zep-

poli in Collingswood, NJ. New York

City’s PDT and the Pegu Club will vie

for outstanding Bar program honors.

A number of Tri-State chefs and res-

taurateurs head the slate of national

nominees. David Chang, Momofuku

Ssäm Bar and Daniel Humm of Eleven

Madison Park in New York have both

been nominated for outstanding na-

tional chef. While Ohaya Oliveira of

Boulud Sud and Al Fiori’s Bob Truitt

will vie for top pastry honors. Bruce

Bromberg and Eric Bromberg of Blue

Ribbon Restaurants and Suarez Res-

taurant Groups Phiul Suarez have

been nominated for top national res-

taurateur of the year awards.

A trio of gifted New Yorkers: Paul

Grieco of Terroir, Brooklyn Brewery’s

Garrett Oliver and Neal Rosenthal of

Mad Rose Group in Pine Plains, NY

will compete for the 2012 national

Wine & Spirits stars Beard award.

The national Rising Star Chef of the

Year will find New Yorkers Noah Ber-

namoff of Mile End, Sorella’s Emma

Hearst Sara Lukasiewicz of the Red

Devon, Recette’s Jesse Schenker, Max

Sussman of Roberta¹s and Momofuku

Milk Bar’s Christina Tosi competing

for top honors.

A trio of Garden State toques: An-

drew Araneo of Drew’s Bayshore Bistro

in Keyport, Michael Krikorian of Cop-

per Canyon, Atlantic Highlands and

Hoboken’s Maricel Presilla of Cucha-

ramama head the list of nominees for

the Mid-Atlantic’s Best Chef.

A pair of Connecticut’s top chefs:

Kara Brooks of the Still River Café in

Eastford and Le Farm’s Bill Taibe Le-

Farm in Westport have been nominat-

ed for Best Chef: Northeast

New York City’s Balthazar and Blue

Hill will vie for the Outstanding Na-

tional Restaurant award and La Gre-

nouille and Picholine have been nom-

inated for National Service awards.

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Booth #3224

Booth #3224

88 • March 2012 • Total Food Service • www.totalfood.com

Booth #318

New York based toque Michael

White, who’s behind such lauded

Italian restaurants as Marea and

Ai Fiori, announced last month that he’ll

be opening his first Washington venture

in summer 2013. The concept, a spinoff

of his more casual Soho eatery, Osteria

Morini is slated for a 4,250-square-foot

space in the Lumber Shed, a developing

retail pavilion at the Yards Park.

White will bring a near-replica of his

original Soho location to DC, with the

same hearty dishes from the Emilia-

Romagna region of Italy, where White

worked for seven years. Meals can be

served family-style, with multiple pas-

tas and platters of grilled steaks and

sausages to share, or individually. The

lineup changes seasonally, but pastas

could include truffled ricotta ravioli

with prosciutto, lasagna verde, prosciut-

to and mortadella meatballs baked in

tomato sauce, and oven-baked polenta

with mushrooms and sausage ragu.

While the region’s cuisine is tradition-

ally meat-heavy, White will introduce

more seafood items for the waterfront

location, perhaps borrowing a favorite

from Marea: whole branzino baked in

a salt crust, served with simple arugula

salad and lemon.

Funding for White’s expansion is

coming from Ahmass Fakahany. The

former chief operating officer of Merrill

Lynch now the head of the Altamarea

Group. It was Mr. Fakahany who put up

the roughly $6 million it took to open

NYC’s Marea.

The rustic, warm decor from the

Soho and recently opened New Jer-

sey locations will also be translated to

Washington, though this third spot is

the only one with water views. Look for

lunch and dinner service to begin at the

opening. And if Osteria Morini DC is

anything like the boisterous, constantly

packed spot in New York, book early and

book often.

Manhattan Chef White Set To Brig Osteria Morini To DC

// NEWS CHEFS

89 • March 2012 • Total Food Service • www.totalfood.com

90 • March 2012 • Total Food Service • www.totalfood.com

These companies had an idea:

convert used cooking oil into

biofuel for clean electricity

generation. They soon merged

to form Greenworks, a company which

has now established itself across the

country as the most sustainable alter-

native for restaurant waste oil disposal.

They don’t just take a restaurant’s cook-

ing oil, they’ll pay for it.

The Greenworks merger produced

a company that has rapidly expanded

across the United States. Says Green-

works’ Director of Marketing and Strat-

egy, Bob Hiller, “The company started

out as just two guys with two trucks in a

garage. When I arrived, it was four guys

around a little conference table. Now,

we have six plants across the coun-

try, 7000 square feet, and we have two

shifts of oil pickup seven days a week.”

The company has plants in the Lehigh

Valley area of Pennsylvania, the New

York City area, the Boston area, one

each in Alabama and Mississippi, and

one in California, though the company

is still based out of Allentown. “Allen-

town has been a great place for our

company. The labor force here is out-

standing. We wouldn’t imagine moving

anywhere else,” Hiller says.

Many companies pay for used cook-

ing oil, but Greenworks’ refining pro-

cess is unique. “The other companies

who buy used cooking oil aren’t pro-

ducing the same product,” says Hiller.

“They refine used cooking oil into a

component of animal feed. We produce

biofuel. A lot of people tend to con-

fuse biofuel and biodiesel, but they’re

completely different products.” Unlike

biodiesel, biofuel can’t be used in auto-

mobiles. Biofuel is a clean alternative

to coal or natural gas in electricity gen-

eration. “The difference between what

we do and what they do,” says Hiller, “is

that our product is much better for the

environment.

Greenworks’ rapid expansion has

not been without its obstacles. “We’ve

had to work hard to educate people

about what we do,” says Hiller. To that

end, the company has put together a

large sales force, to show potential cus-

tomers why working together would

be, as Hiller describes it, “a no-brain-

er.” Greenworks has also established

AROSE—the Association of Restaurant

Owners for a Sustainable Earth—to

educate both restaurateurs and con-

sumers about biofuel conversion. The

AROSE brand name also helps demon-

strate participating restaurants’ “green”

credentials. Greenworks also plans to

attend the New York Restaurant Show

and the International Boston Seafood

Show.

Greenworks has been able to over-

come these obstacles because, as Hiller

says, “We appeal to the restaurateur

who wants to do the right thing. Our

process is cleaner and our product

helps limit pollution.” Hiller also cred-

its Greenworks’ success to the business

acumen of Ralph Tommaso, the com-

pany’s founder. “He knows the market

and knows the customer better than

anyone else, and he puts in the effort

necessary to turn that into success.”

The future looks bright for Green-

works. They recently announced a

partnership with Sysco Boston, in ad-

dition to their long-standing partner-

ship with Sysco New York. These part-

nerships help Greenworks attract more

clients, and offer Sysco the opportunity

to burnish its sustainability creden-

tials. Greenworks also has started serv-

ing New York area airports and hopes

to expand into airports in other cities

in the near future. Beyond cooking oil,

Greenworks has also sought out other

food-based waste oils. Their plants in

Alabama and Mississippi process fat

runoff from catfish farms, a particu-

larly rich source for biofuels that was

previously being ignored.

For more information about AROSE,

visit http://www.arose.biz/ or call 888-

473-2735.

Greenworks Makes Cleaner Energy One Restaurant At A TimeFor years, restaurant owners had to pay to get rid of their used cooking oil. There was no other clean way to deal with it.

But 2005 brought the rise of two companies in the Lehigh Valley in Pennsylvania that changed all that: Allentown, PA’s

Environmental Energy Recycling Corporation and Windgap, PA’s Smarter Fuel Company.

“We appeal to the restaurateur who

wants to do the right thing. Our process

is cleaner and our product helps limit

pollution.”

// NEWS CLEAN ENERGY TRENDS

91 • March 2012 • Total Food Service • www.totalfood.com

92 • March 2012 • Total Food Service • www.totalfood.com

Call Vic Rose: 732-864-2220

Manhattan’s Chefs

Z E R OTrans-Fat Solution Is

888-531-Chefwww.iceculinary.com

Pastry & Baking arts

Classes

Call For Upcoming Class

Schedule

owners spend far too much money on

their ice supply. Commercial ice ma-

chines can be fickle and expensive to

repair leading owners like Lynn to pur-

chase bagged ice at a premium price.

Our all-inclusive solution guarantees

the ice maker’s performance. And if

it’s broken, we provide food-quality

bagged ice at no cost” said John Mahl-

meister, Easy Ice Vice President.

“Putting Lynn on the Easy Ice sub-

scription plan will save her thousands

of dollars this year alone,” added

Mahlmeister. “The after-tax cost of

the Easy Ice subscription will be less

than $2.50 per day”.

“Easy Ice is the only national com-

pany that guarantees the lifetime

performance of commercial ice ma-

chines with an end-to-end solu-

tion that requires no purchase or

long-term lease,” added Mahlmeis-

ter. Easy Ice has a comprehensive

offering (subscription) that includes

Hoshizaki commercial ice machines

(manufactured in U.S.A.), all repairs

and preventative maintenance, free

replacement ice, water filters, flexible

no-penalty cancellation and more for

a fixed monthly fee.

Food Network’s #l rated program,

hosted by famed chef Robert Irvine,

takes struggling restaurants and

makes changes towards their success

in just 48 hours and with only $10,000.

Chef Irvine’s resourcefulness, ingenu-

ity and empathetic nature gives hope

to struggling restaurants.

Easy Ice, from page 40

93 • March 2012 • Total Food Service • www.totalfood.com

Wolfgang Puck, from page 71

and tableware are sold on HSN.

In addition to his appearances as a

regular contributor to ABC’s Good Morn-

ing America, hosting an Emmy Award–

winning Food Network series, “Wolfgang

Puck,” in the early 2000s, and authoring

six cookbooks, Wolfgang has won mul-

tiple James Beard Foundation Awards.

In 1991, Wolfgang Puck became the first

James Beard Foundation Outstanding

Chef honoree and to date he is still the

only person to be awarded that honor

twice. (A winner is not eligible for five

years after receiving the award.) He has

received the Foundation’s Outstand-

ing Restaurant Award for his landmark

Hollywood eatery, Spago, and has col-

lected some of the Foundation’s most

notable honors such as an induction

into the Who’s Who of Food and Bever-

age in America, which is given to those

who have contributed in a substantial

way to America’s constantly evolving

culinary scene; and the Humanitarian

Award, which is given to an individual or

organization whose work in the realm of

food has improved the lives of others and

benefited society at large. Wolfgang has

also been an honoree at the James Beard

Foundation’s Chefs & Champagne®

party in the Hamptons, has received a

total of five Restaurant and Chef awards,

and served as a James Beard Foundation

Awards Host in 2010. This represents

a lifetime of achievement from a man

whose motto is, “Do what you love. Work

hard. Be patient. And, with a little luck,

you could succeed.”

On Monday, May 7, 2012, the James

Beard Foundation Awards Ceremony

and Gala Reception will take place at

Lincoln Center’s Avery Fisher Hall in New

York City. During the event, which is open

to the public, awards for the Restaurant

and Chef and Restaurant Design and

Graphics categories will be handed out,

along with special achievement awards

including Humanitarian of the Year, Life-

time Achievement, Who’s Who, and the

America’s Classics award honorees.

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