February 2012

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

J ames Greco is taking over for

Nicholas McGrane, who was

named temporary President and

CEO in July 2010, before Sbarro filed

for Chapter 11. Greco, 58, is the former

CEO of bagel chain Bruegger’s Enter-

prises.

McGrane took over after Peter Be-

audrault stepped down. Mr. McGrane

was a managing director with Mid-

Ocean Partners, the private equity firm

that bought Sbarro in 2007. McGrane is

leaving the company to pursue other

opportunities.

Sbarro filed for bankruptcy protec-

tion in April when it was no longer able

to contend with rising food costs and

declining sales related to the recession.

The Melville, N.Y., company completed

its reorganization and left Chapter 11

protection in November, saying at the

time that it had significantly cut its

debt and received a new $35 million

capital infusion.

Sbarro also named J. David Karam as

its new chairman. Karam, 53, is the for-

mer president of burger chain Wendy’s

International, now part of Wendy’s Co.

He takes over for interim Chairman

Michael Feder, who is a managing di-

rector at management consulting firm

Alix Partners.

Mr. Feder, who came on board in

November, will remain with Sbarro as

an advisor. Sbarro also appointed two

new board members, bringing its total

board to eight directors, according to

CapitalIQ. Desmond Hague is the CEO

of hospitality company Centerplate,

which runs convention centers and

sports and entertainment complexes.

David Wiggins is an adviser to private

equity firm Pegasus Capital Advisors

who has led several food-industry

companies. Sbarro has more than 1,000

restaurants in more than 40 countries.

Greco Takes Reigns At LI Based SbarroPizza and pasta chain Sbarro Inc. named a new CEO and chairman, both veteran food industry executives, two

months after emerging from bankruptcy protection.

// NEWS MANAGEMENT

Booth #1437

Sbarro filed for bankruptcy protection

in April when it was no longer able

to contend with rising food costs and

declining sales related to the recession.

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Known for its high-energy

atmosphere and signature

menu items, ACFP uses

800-degree anthracite coal-

burning ovens and the highest qual-

ity 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 meat-

balls made from founder Anthony

Bruno its family recipe, and Eggplant

Marino (named for ACFP partner and

NFL Hall of Fame legend Dan Marino.

Asked why the athlete-restaurant

connection seems so popular, Mr. Ma-

rino stopped and thought and then

said, “I don’t know,” with a laugh. Per-

haps consumers buy into the idea that

guys who compete athletically know

something about good food.

Marino, the CBS Sports analyst

started out as a customer of founder

Anthony Bruno’s first restaurant in Ft.

Lauderdale, Florida. “I’ve known Dan

since the late 80’s when he used to

come to my restaurant,” Bruno said.

“Over the years, we became friends,

and he actually wanted to have one of

our restaurants in his hometown.

So, he put up the money, and we

NFL Legend Marino Sets Sites On MetroNew York With Pizza ConceptAnthony’s Coal Fired Pizza, the South Florida-based concept that uses authentic coal-burning ovens to create “well done pizza,” opened its

first Connecticut restaurant earlier this month. The newest restaurant is the 12th ACFP restaurant to open in the Northeast.

// NEWS CHAIN CONCEPTS

Booth #1613

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Main Office: 282 Railroad AvenueGreenwich, CT 06830

Publishers: Leslie & Fred Klashman

Director of Social MediaSandy Klanfer

Advertising Director: Michael Scinto

Creative Director: Ross Moody

Phone: 203.661.9090 Fax: 203.661.9325

Email: [email protected] 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

Booth #1445

eventually paid him back, and we’ve

gone on from there.” The duo has

gone on to open about 30 more coal-

oven pizza restaurants in Florida, New

York, Pennsylvania, Delaware, and two

others in Edison and Clifton in New

Jersey. And the company has no plans

of slowing down.

“Really, we have expanded through-

out the bad economy, and we are go-

ing to continue to expand as much

as we can,” Bruno, a Long Island na-

tive, said. “We always hope for a good

economy, but it’s pizza. It’s something

that people can come in and enjoy no

matter what.” The restaurant’s website

says it plans at least two more open-

ings in the immediate future, includ-

ing its first in Connecticut.

A crew from the original Florida

restaurants comes to new locations

to put local employees through a two

to eight week training process. “The

goal, Bruno said, is to offer a consis-

tent menu that we are very proud of.

The food is what sets this place apart,”

Marino added. “It really speaks for it-

self. 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.

“We’re looking forward to bringing

our brand of authentic pizza and Ital-

ian Soul Food to a region where peo-

ple really know good pizza when they

taste it,” Bruno said. “We’ve received

tremendous response throughout the

northeast and are very excited about

expanding the brand into Connecti-

cut.”

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.

Marino, the CBS Sports analyst started out as

a customer of founder Anthony Bruno’s first

restaurant in Ft. Lauderdale, Florida. Over the years,

we became friends, and he actually wanted to have

one of our restaurants in his hometown.

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To commemorate the anni-

versary, Smith & Wollensky

will debut its proprietary

‘Private Reserve’ Sauvi-

gnon Blanc. National Wine Week was

created when the restaurant began

inviting top winemakers twice a

year to share their wines with lunch

crowds. “The event symbolizes our

restaurants unparalleled hospitality

and impeccable dining experience

by offering our guests an approach-

able opportunity to sample and en-

joy wines from some of the most ex-

clusive winemakers in the world, all

while learning about the particular

varietals and regions from our knowl-

edgeable staff,” said Michael Feigh-

ery, president of SWRG.

During the week, eight iconic res-

taurant locations, under the guidance

of Stuart Roy, national director of

wine and spirits for SWRG, will offer a

variety of exceptional wines carefully

selected to complement the Smith &

Wollensky award-winning menu. Pa-

trons will be able to sample 10 wines

for $10 with the purchase of a lunch

entrée.

This year in celebration of the 50th

National Wine Week and “The Year

of the Steak,” a 3 Course Prix Fixe

Lunch which includes a sampling of

10 wines for $50, has been added as

an enhancement during Wine Week.

“We’re thrilled to introduce the new

‘Private Reserve’ Sauvignon Blanc,”

said Roy. “The crisp, elegant and fresh

Sauvignon Blanc, with citrus, ripe

mango and melon notes was hand-

crafted by the Kunde Family Estate,

especially for Smith & Wollensky in

California’s Sonoma Valley. It has

great balance with an extremely long

finish and pairs nicely with fresh sea-

food and the Signature Shellfish Bou-

quet.” The new Sauvignon Blanc will

be available on the sampling wine list

daily for all locations.

Wine partners for the March 50th

event include: Cambria, Maison Jo-

seph Drouhin, Chateau Ste. Michelle,

J. Lohr Vineyards & Wines and the

Kunde Family Estate.

“This year we have some amazing

wine and accessory prizes from our

wine partners,” said Kim Lapine, vice

president of marketing for SWRG.

WINE SPECTATOR magazine will be

giving away an annual subscription

of its magazine in each of the SWRG

eight cities, which includes an online

wine education seminar. Our grand

prize is an incredible weekend get-

away trip for two to J. Lohr’s vineyards

with airfare provided by DELTA SKY

Magazine. SWRG is an annual recipi-

ent of the WINE SPECTATOR Award of

Excellence, a nationwide honor given

each year to restaurants whose wine

lists offer interesting selections, are

appropriate to their cuisine and ap-

peal to a wide range of wine lovers.

NYC Based Smith & Wollensky Restaurant Group Set To Celebrate The 50th National Wine WeekThe Smith & Wollensky Restaurant Group (SWRG) is preparing to pour over 30,000 glasses of

more than 200 different wines in celebration of the 50th National Wine Week, March 5-9.

// NEWS EVENTS

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T his free App allows users to

view product details from every

Middleby brand, calculate en-

ergy costs and savings and communi-

cate with a salesperson either directly

through Middleby or a representative

locator.

“For the nearly 50 million iPad users

they can now access everything Mid-

dleby and all of our brands through

the Middleby iPad Application,” said

Middleby CEO Selim A. Bassoul. “With

the Middleby App we are empowering

our salespeople and giving our cus-

tomers the tools to make the best deci-

sions for their commercial kitchens by

providing the most information.”

The Middleby iPad Application is

easy to use and also features energy

savings calculators, ENERGY STAR®

rebates and how to select the oven

best for a particular concept or appli-

cation. All of the Middleby brands are

featured.

The Middleby Corporation is a glob-

al leader in the foodservice equipment

industry. The company develops,

manufactures, markets and services

a broad line of equipment used for

commercial food cooking, prepara-

tion and processing.

The company’s leading equip-

ment brands serving the commercial

foodservice industry include Anets®,

Blodgett®, Blodgett Combi®, Beech®,

Bloomfield®, Britannia®, Carter Hoff-

mann®, CookTek®, CTX®, Doyon®,

FriFri®, Giga®, Holman®, Houno®,

®, IMC®, Jade®, Lang®, Lincat®,

MagiKitch’n®, Middleby Marshall®,

Nu- Vu®, PerfectFry®, Pitco Friala-

tor®, Southbend®, Star®, Toastmas-

ter® TurboChef® and Wells®.

The company’s leading equipment

brands serving the food processing in-

dustry include Auto- Bake®, Alkar®,

Armor Inox®, Cozzini®, Danfotech®,

Drake®, MP Equipment®, Maurer-At-

mos® and RapidPak®. The Middleby

Corporation has been recognized by

Forbes Magazine as one of the Best

Small Companies every year since

2005, and most recently in October

2011.

Bassoul’s Middleby Launches The iPad Application To Aid Local Operators & DealersThe Middleby Corporation, a leader in commercial cooking equipment, recently announced the

launch of its iPad application. It is available from the App Store under “Middleby.”

// NEWS EQUIPMENT AND SUPPLIES

“With the Middleby App we are

empowering our salespeople and

giving our customers the tools to

make the best decisions for their

commercial kitchens by providing the

most information.”

If you are a Chef, building your kitchen has never been easier. Browse and get information about all Middleby’s products (Green and non-Green).

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“Perkins is a great company

with a strong family heri-

tage. Their dedication to high-qual-

ity service is an ideal fit with Gordon

Food Service’s culture and commit-

ment to exceptional customer ser-

vice,” said Jim Gordon, CEO of Gor-

don Food Service.

“Perkins has a strong reputation

in our industry and a solid track re-

cord of growth and innovation. We

welcome the Perkins family of em-

ployees to Gordon Food Service and

look forward to working together to

continue to grow the business in the

Northeast,” said Tony Groll, Presi-

dent of Gordon Food Service US.

Louis Perkins and his cousin Sam

Franklin founded Perkins in 1915.

At that time, the Franklin & Perkins

Co. sold twine and plain craft paper

to retail merchants and remained

primarily a paper products distribu-

Gordon Food Service Inches Closer To Metro

New York Entry With Perkins Acquisition

Gordon Food Service

announced late last month

that it has acquired Perkins,

a leading broadline

foodservice distributor

located in Taunton,

Massachusetts.

// NEWS FOOD DISTRIBUTION

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READY in FEB FOLDER

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His election to the Board as an

independent director fills a

newly created directorship re-

sulting from an increase in the

number of directors following Julian R.

Geiger’s appointment as Crumbs’ Pres-

ident and Chief Executive Officer on

November 14, 2011.

Beginning in October 2005 Stephen

Fass served a consultant to, and from

November 2006 as a Partner and Vice

President of Ciao Imports LLC, a spe-

cialty food importer and distributor.

Mr. Fass has also served as a member

of Ciao Import’s board since November

2007. From September 2003 to October

2005, Mr. Fass was a Partner and Vice

President of Sales for Vela Di Natura,

LLC, an importer of Serbian juices and

other specialty foods from Serbia.

Beginning in February 2002, Mr. Fass

served as a consultant, and from Au-

gust 2003, as a Partner and Producer

for At Chefs Theater Inc., a Broadway

production featuring star chefs and

musical entertainment, where he over-

saw all phases of the food operation.

From September 1997 to February

2001, he served as Vice President and

as an Executive Committee member

for ABC Carpet and Home Inc. From

January 1994 to June 1997, he served

as President of William Greenberg Des-

serts and Cafes, where Mr. Fass wrote

the business plan that took the com-

pany public and was a member of its

board during the same period. From

1993 to 1995, Mr. Fass served as a full

time consultant to the chairman of the

board of Fauchon, the renowned Pari-

sian food emporium, and assisted with

the Fauchon’s American expansion in

both the retail and wholesale markets.

Between 1969 and 1992 Mr. Fass held

a variety of positions with increasing

responsibility in the food division of

Bloomingdales and Macy’s. During his

tenure at Bloomingdale’s and Macy’s,

Mr. Fass was integrally involved in de-

veloping such resources as Crabtree &

Evelyn, Silver Palate, David’s Cookie,

Coach Farm Cheese and Neuhaus and

Godiva Chocolates. As Vice President

of the Marketplace for the Cellar at Ma-

cy’s, he oversaw the building of food

halls in 16 states and developed Macy’s

private label business to over 45% of

the total volume of his division.

Julian R. Geiger, President and Chief

Executive Officer said, “Stephen’s ex-

pertise in the specialty food business,

along with his prior board experience,

makes him a perfect fit to join our

Board of Directors. We are delighted to

be welcoming him to Crumbs and look

forward to benefitting from his insights

and experience.”

The first Crumbs Bake Shop opened

its doors in March 2003 on the Up-

per West Side of Manhattan by co-

founders Mia and Jason Bauer. The de-

sign of Crumbs Bake Shops is inspired

by old-time neighborhood bakeries,

creating a warm and friendly environ-

ment with wall-to-wall treats. Ranked

the largest retailer of cupcakes nation-

wide and one of Inc. Magazine’s 10

Breakout Companies of 2010, Crumbs

currently has 50 locations, including 29

locations in the New York Metro area,

four locations in Connecticut, six loca-

tions on the West Coast, five locations

in Washington, D.C., one location in

Virginia and five locations in Illinois.

Manhattan’s Crumbs Bake Shop, Names Stephen Fass to BoardCrumbs Bake Shop, a national neighborhood bakery and the largest U.S.-based cupcake

specialty store chain, named Stephen Fass to its Board of Directors.

Ranked the largest retailer of cupcakes

nationwide and one of Inc. Magazine’s

10 Breakout Companies of 2010, Crumbs

currently has 50 locations.

// NEWS MANAGEMENT


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“With this landmark partnership,

I am pleased to launch ASM into the

foodservice industry,” said Sonny

King, ASM chairman and chief execu-

tive officer. “Advantage Waypoint al-

lows ASM to provide our clients with

unparalleled service in the foodser-

vice industry nationwide.”

Advantage Waypoint LLC is com-

prised of the eight companies that

Major Brokerage Shakeup In Metro NY As Advantage And Waypoint MergeAdvantage Sales & Marketing LLC (ASM) recently announced it has agreed to become an equity

partner in Advantage Waypoint LLC, a newly formed sales and marketing company focused on

the foodservice industry.

// NEWS FOOD BROKERAGE


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HMS Host Awards Scholar-ships To Culinary Institute of America Students

SCOOP says as part of its five-year

strategic partnership, HMSHost, a

world leader in travel shopping and

dining, recently announced the win-

ners of a recipe contest featuring stu-

dents from The Culinary Institute of America (CIA), The winning recipes

will be featured over the next year in

more than 100 of HMSHost’s propri-

etary restaurants at airports around the

country. “Our students are thrilled to

have the opportunity to show off their

creativity and earn scholarships at the

same time,” said David Kamen, project

manager, CIA Consulting. “The college

is grateful to HMSHost for its support

in helping CIA students pursue dreams

of successful careers in the diverse and

vibrant foodservice and hospitality in-

dustry.” Jessica Hargrove, from Lake

Jackson, TX, won the first place honor

in the appetizer category with a Maca-roni & Cheese Flatbread topped with

Candied Bacon and Shredded Brus-

sels sprouts. Lauren Fury, who is from

Brooksville, FL, took first place in the

entrée category with her recipe of Fried

Chicken and Waffles with Country

Gravy and Grade A maple syrup. The

month-long submission period in

November generated more than 35

recipe submissions from students of

all levels at the CIA. The theme of the

recipe contest was “All-American Comfort Food,” and students could

enter a recipe in both categories of ap-

petizer and entrée. Once the finalists

were selected, four judges chose three

finalists in each of the two categories.

“HMSHost’s commitment to the CIA,

its students and the culinary arts over-

all is why we’re excited to continue this

partnership with one of the world’s

best culinary colleges,” said Bill Casey,

vice president of HMSHost’s Restau-

rant Portfolio. Winners Jessica Har-grove and Lauren Fury each received

$5,000 in scholarship funds, provided

by HMSHost. In addition, HMSHost

also donated $15,000 to the CIA’s gen-eral scholarship fund, as part of its

five-year strategic partnership with the

culinary college.

New Garden State Designing Dealer

Look out for more commercial kitch-

ens and restaurants with the premier

design expertise of DL Foodservice Design to be popping up in northern

New Jersey. In order to better service

the northern areas of New Jersey and

New York, DL Foodservice Design is

expanding operations from one office

and one design showroom in Brick,

New Jersey, to an additional office in

East Rutherford, New Jersey. DL Food-

service Design has been completing

restaurant and commercial kitchen

design and build projects throughout

New Jersey, but the additional office

will allow DL Foodservice Design to

take on additional projects in new ar-

eas. The new East Rutherford office

will provide the northern New Jersey

region with the same services as the DL Foodservice Design office in Brick. DL

Foodservice Design specializes in con-

sulting services to hotel and restaurant

operators in areas of the foodservice

industry spanning from concept de-

velopment and workflow analysis, to

kitchen, restaurant, and facility design.

Garnering 20 years of experience in the

foodservice industry, DL Foodservice

Design has become renowned as one

of New Jersey’s premier foodservice

design firms, a top kitchen equipment

contractor, and a full service restaurant

equipment supplier.

Slice Of Brooklyn Bus Tour Gets TV Show

SCOOP notes that The Travel Chan-nel has ordered up a real “Slice of Brooklyn.” The network has greenlit a

pilot for a series based on Brooklynite

Tony Muia’s pizza-themed bus tour,

“A Slice of Brooklyn.” The $75 lunch-

time tour takes pizza fans on a ride

through Brooklyn, with stops for slices

at famous pizzerias Grimaldi’s, no wait

necessary, and L&B Spumoni Gardens, while detailing pizza’s history from its

native Italian origins to its transatlan-

tic journey to Brooklyn. Along the way,

tour goers are also taken to famed sites

including Brighton Beach, Bay Ridge’s “Gingerbread House” and the Brook-

lyn Army Terminal, where Elvis Presley

shipped out to Germany. Of course,

no Brooklyn tour is complete without

stops at movie locations from films like

“Saturday Night Fever,” “GoodFellas” and “Scent of a Woman.” The proposed

TV series will star Muia and his neigh-

borhood buddies. Travel Channel also announced 2012 series including

a day-in-the-life on “Miami Interna-tional Airport,” hotel-fixing “Hotel Im-possible” and behind-scenes- “Vegas stripped.”

Music Promoter Expands Tastes With Bronx Eatery

SCOOP hears that the memory of

the great Latin music impresario Ralph Mercado Jr. remains fresh in the mind

of the son who shares his name. Ralph Mercado III carries on his father’s lega-

cy of promoting Latin musical acts, and

next month, he’ll also follow in his fa-

ther’s footsteps again with the opening

of a Latino-themed restaurant – this

time, in Throgs Neck. “I want to bring

back something I think the Latino

community sees, and that is our sense

of self,” Mercado said. “We’re proud

of our heritage. I wanted to bring that

proud spirit to a new restaurant. Just

like his father’s former restaurant and

lounge in Hell’s Kitchen, Mercado’s

place will be called Babalu, after the fa-

mous Desi Arnez croon. Another famil-

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

Robert Bratton (right) of HMSHost and a CIA alumnus presents scholarship awards to top winners Jessica Har-grove (left) and Lauren Fury (center). Hargrove placed first in the Appetizer category and Fury was the winner in the Entrée category.

Slice of Brooklyn’s Tony Muia

Ralph Mercado III


iar element for diners will be celebrity

chef Alex Garcia. What will be different

is the cuisine. While the original Babal

focused on Cuban food, the new place

will fuse flavors from all over Latin America, including Cuban, Domini-can, Ecuadoran, Puerto Rican, and

Mexican cuisines, among others. “We

wanted to make this something all La-

tinos can enjoy,” Mercado said. Ralph Mecado Jr. who died in 2009, managed

nearly every major talent in Latin mu-

sic, including two of the industry’s gi-

ants, Tito Puente and Celia Cruz. His

son followed his lead early on. By age

16, Mercado was promoting concerts

himself. “My father was my idol,” Mer-

cao said. “If I could do a third of what

he did, I’d be happy.” He chose Throgs Neck for the new venture because of

the richly diverse Latino community in

the Bronx, he said.

Foursquare Debuts NYC Dining APP

SCOOP says Foursquare, the app

that lets people share their locations

with select friends, is moving beyond

the check-in. Early last year, the service

introduced a feature called Explore, which used algorithms to suggest near-

by restaurants and other places to visit,

based on the check-in history of a user

and that user’s friends. Last month, the

company expanded that tool further by

releasing a version of its recommen-

dation engine for the Web. “The focus

until now has been about mayorships

and badges,” said Dennis Crowley, one

of the founders of the company. “We’re

getting to the point where we can flex

our data and tell you, we think you’ll

like this place.” Users can filter results

by places they have visited, places that

they have not yet been and places that

their friends have visited. The new fea-

ture puts Foursquare more squarely in

competition with business recommen-

dation sites and travel guides like Yelp, Zagat and Frommer’s.

Roebic Names Schmidt To VP-Sales Post

SCOOP heard that Dale Schmidt has joined Roebic Laboratories, as

Vice President Commercial Sales, con-

centrating on the development of the

Commercial restaurant, hospitality and

plumbing wholesale markets. He was

previously with, BiOWiSH Technolo-

gies Inc. as Executive Vice President,

Consumer & Trade and played a key

role in the Chicago-based company’s

entry to North America, particularly

in the hardware, home improvement,

plumbing and commercial cleaning

industries. Prior to BiOWiSH, Dale was

Vice President, Retail Sales at Elkay

Sales Inc. where he was responsible for

the North American market. Concur-

rently, he held the position of Vice Pres-

ident, Global Sales for the company. He

also worked at Bemis Manufacturing

for over 28 years, where his last posi-

tion was Vice President, Sales & Mar-

keting in charge of all Bemis branded

products sold in the US and Canada.

Dale holds a master’s degree in busi-

ness administration and currently lives

with his family in St. Charles, Illinois.

Rolex Sues B’klyn Nosh Spot Over Name

SCOOP notes that Rolex has a beef

with a Brooklyn deli. The maker of

luxury watches apparently is afraid its

customers might confuse its products,

which sell for thousands of dollars,

with the $5.99 pastrami sandwiches

offered at Fort Greene’s Rolex Deli. And the Swiss company has made a

federal case of it, by filling a trademark-

infringement suit. Shawqu Ali, a father

of seven, said he named his business

Rolex Deli because “it’s a name that is

associated with quality and prestige,”

adding he was proud to be wearing

what he described as a “Rolex” on his

wrist. The name gives the “false im-

pression that defendants and their

services and goods are in some way

affiliated with Rolex,” the Manhattan

federal court suit says. But any way you

slice it, Ali can’t understand the giant

company’s beef. “There’s nothing Ro-

lex-related on the menu,” he pointed

out. “Apparently, Rolex doesn’t know

the difference between a sandwich and

a watch. Regular people know the dif-

ference.” He said the State Division of

corporations approved the name be-

fore he opened four months ago. But

Rolex is arguing in court papers that

the delicatessen, which is sandwiched

between a pharmacy and a clothing

store, would “dilute the distinctiveness

of the Rolex trademark.” “If I were to

restart everything, including all of the

licensing and adding a new facade and

redoing the menus, it would cost me at

least 30 grand,” he said.

New Brooklyn Based Site Aims To Be Hub For Restau-rant Hiring

SCOOP notes that New York City has

over 23,000 restaurants employing an

estimated 300,000 people, and in an in-

dustry with high turnover, that means

a lot of open jobs. “But when restau-

rateurs need to hire, we’ve constantly

come up with the same problem,” says

Greg Fanslau, a partner at the Carroll Gardens eatery Prime Meats. “There’s

one or two Web sites that the majority

in New York City use to post jobs and

the response is just not getting quali-

fied candidates.” What was needed,

he figured, was the same type of niche

site that bankers, insurance agents and

even teenagers have to advertise and

secure jobs. So along with his fiancée,

Laura Werts, the manager of Tribeca Treats bakery and another indus-

try vet, he started one. Launched last

month, 86 List – whose name is drawn

from the term for a board where res-

taurant workers track the availability of

menu items, aims to be the go-to site

for restaurant hiring and networking,

by combining job postings with the

interactivity of social media. “Typi-

cal job boards are a one-way street,”

says Fanslau. “This is a two-way street

where members can fill out a profile,

list their qualifications and tell a little

continued on next page

Dale E Schmidt of Roebic


bit about themselves.” Restaurants can

also create a profile, and post job list-

ings for a small fee. And hiring man-

agers can search the membership da-

tabase for specific positions ranging

from busboy to accountant. “If they’re

looking for a sous chef, they can scroll

the members screen and see who has

sous chef experience in their profile,”

says Fanslau. At least one major NYC

restaurateur is enthusiastic about

the site. “I think it’s a great idea,” says

Eleven Madison Park owner William Guidara. “The key to success in hos-

pitality is finding the right people, and

that can be difficult. A resource like 86

List would be a great help.”

Rickshaw Dumpling Duo Tabbed At Goldman Sachs

SCOOP knows that Kenny Lao has

the kind of credentials, a master’s in

business administration from New

York University and a former job as a

Wall Street analyst, that might come in

handy when pitching business to Gold-man Sachs. But the only deals he had

to offer Goldman were stuffed steamed

and served in packs of six. Mr. Lao is

the co-funder of Rickshaw Dumpling Bar, a Manhattan restaurant that has

been serving up dumplings since 2005.

Last month, Rickshaw was invited to

sell its dumplings inside Goldman’s

cafeteria, an 11th-floor outpost inside

the firm’s gleaming skyscraper in Lower

Manhattan. Goldman’s dumpling con-

nection began several years ago, when

Rickshaw operated a food truck that

often parked near the bank’s former

headquarters on Broad Street. When

the firm moved to the new building in

2010, Rickshaw found it harder to park

nearby. “So Goldman people e-mailed

us, telling us to come to 200 West,” Lao

said. This winter, a Goldman represen-

tative asked Rickshaw to sell dump-

lings for a week in its cafeteria, which

on most days features sushi, a carving

station and upscale menu items like

truffled macaroni and cheese. Mr. Lao

jumped at the opportunity. “The truck business is very cyclical,” he said. For

us to have the opportunity to be in-

doors at a company where we have

fans is great.” Mr. Lao has been observ-

ing his Goldman clientele with inter-

est. They tend to eat lunch in regular

shifts, he said around 11:35 am and

12:15 and 1:30 pm. They prefer the pork

and chicken-based dumplings to the

vegetarian option, an edamame-base

dumpling with lemon sans dip. Gold-

man’s cafeteria, which is run by Ara-

mark, often features guest chefs and

food brought in from New York restau-

rants like Hill Country. At a coffee bar

just outside the cafeteria, employees

can buy La Colombe coffee and cook-

ies from Bochon Bakery, the high-end

establishment founded by the chef

Thomas Keller.

NYC Chefs Smoking Weed…

and Shrubs

SCOOP sees that New York restau-

rants are now plucking weeds straight

from the woods and putting them

on your plate. Matt Lightner snaps a

branch off a low-lying shrub, plucks

a leaf from it, crumbles it in his hand

and sniffs. “Wintergreen,” he an-

nounces, tucking it into his bag. “Good

for broth or ice cream.” Ahead of him,

Evan Strusinski shouts, “Dude, pay

dirt!” He scampers toward a dying

oak, kneels over a pale orange clump

of mushrooms growing from the bark

and frowns. “It’s chicken of the woods,

and it’s past its edible stage,” he says.

Such is the life of a forager in winter;

slim pickings, lots of optimism. Light-ner, 31, and Strusinski, 39, are unde-terred in their search for forest food. They’ve driven an hour north of the city,

to Harriman State Park; to look for edible

mushrooms and plants they can pluck

from the ground for dishes at Lightner’s

soon-to-open TriBeCa restaurant, Atera.

Lightner moved here last year from Port-

land, Ore., where he made his name

cooking with foraged foods at Castagna

restaurant. Strange-tasting as it sounds,

he won awards for this kind of cuisine:

Food and Wine magazine named him a

Best New Chef of 2010, and for the past

two years he’s been nominated as a Ris-ing Star Chef by the James Beard Foundation.

Forager Evan Strusinski supplies eat-eries with food picked from the forest like this Hericium coralloides (that would be a type of mushroom to you laypeople)

Goldman Sachs is now serving Rickshaw Dumplings in the firm’s NYC Dining Facility



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

The Forum offers over 30 ses-

sions providing the gold-stan-

dard, industry-leading educa-

tional content that is practical

and relevant for today’s foodservice

professional.

15,000 industry leaders will gather

at these sessions, offered at no charge,

to profit from real applicable busi-

ness lessons, the latest information on

trends and best practices in the market.

This year’s emphasis on trends will in-

clude sessions on social media, cater-

ing, healthy/green, beverages, legal,

top business management, network-

ing, staffing and hospitality.

New to the expo this year is the Fast

Track Education Program, a 4-hour

session by David Scott Peters on Tues-

day, March 6 from 9:00am to 1:00pm.

Peters will present on the principles of

using systems to cut and control food

and liquor costs, creating a menu that

dazzles, delights and goes “ka-ching,”

the insider secret that transforms “pa-

per profits” into cold, hard cash and

how to stop the fatal cycle of poor

management. This 4-hour intensive

workshop is offered at only $99, and

includes an exhibit hall pass for a guest

at no charge.

In addition to the Ferdinand Metz

Foodservice Forum, Reed Exhibitions,

Ferdinand Metz CMC and Kathleen

Wood are pleased to present the New

York 2012 Presentation and Network-

ing Event of The Foodservice Council

for Women: “Breaking Barriers to Suc-

cess - How to be Unstoppable in Life

and Business,” a dynamic panel of in-

dustry leaders focused on sharing real

life experiences for overcoming obsta-

cles to success and providing practical

tips and techniques for the industry.

Access to the Ferdinand Metz Food-

service Forum is included at no charge

to visitors of the event and the program

is approved by the American Culinary Fed-

eration for Continuing Education Hours.

While at the show, foodservice pro-

fessionals will have the opportunity to

see new products and services from

500+ exhibitors. Special events include

the All New Front of House Experience

and New Healthy Solutions Pavillion.

In addition, attendees have the op-

portunity to attend the New York Wine

Expo on Sunday, March 4 with their In-

ternational Restaurant & Foodservice

Show of New York badge.

IRFSNY Of New York Announces The 2012 Ferdinand Metz Foodservice ForumReed Exhibitions Companies, producers of the International Restaurant & Foodservice Show,

announced the education program for the 2012 Ferdinand Metz Foodservice Forum.

New to the expo this year is the Fast Track Education Program,

a 4-hour session by David Scott Peters on Tuesday, March 6

from 9:00am to 1:00pm. Peters will present on the principles

of using systems to cut and control food and liquor costs,

creating a menu that dazzles, delights and goes “ka-ching,” the

insider secret that transforms “paper profits” into cold, hard

cash and how to stop the fatal cycle of poor management.

// IRFSNY PRE-SHOW



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“You have to go

with the flow,

you have to bob

and weave to

make yourself

better,” he says. “You have to rein-

vent yourself at least once or twice

a year. New competition springs up;

offshore manufacturers kill the tra-

ditional dealer. You need to change

to survive.”

That mode of doing business has

allowed E&A, a family business, to

thrive for 40 years while many other

similar businesses have faltered or

been acquired by lager corporations.

“We have a 100,000-square-foot

facility and help open two to six res-

taurants a week,” Al says. “We do

complete openings and are major

distributors for most brands. This is

a family operation with six sales peo-

ple on the road and our own trucks.”

Flexibility, Al says, has as much to do

with a mindset as it does with being

able to physically change with the

times.

“I have one of the largest show-

rooms in the business and forever

changing it,” he says. “We add new

products and have new signage on

our building. We get videos and CDs

so the customers can see and they

have something. We have autocad

running on the machines. We’re

always looking for new ideas and

thoughts.”

Al says he is also grateful that the

next generation of Greens is making

their mark in the family business.

The kids, he says, are starting to take

on more responsibilities. Nephews,

nieces and cousins round out the

family business. Al says the next gen-

eration will face even more challeng-

es as time moves on.

“There are less and less jobs and

it’s hard to keep up,” he says. “If

you don’t change, you’re not going

to make it and we do our best to

change.”

Still, he says, although there is

more competition than ever before,

the consumer, too, is becoming in-

creasingly savvy to the merits of

quality products.

“You get a smart customer who

has been in the industry longer. They

know how to plan and buy merchan-

dise rather than buy stuff that will

last six months or two years,” he

says. “We want to sell quality prod-

ucts for the long term. We deal in

re-used equipment, so we can judge;

a good product will last forever and

junk will last a short time.”

Flexibility Is Key To NJ Dealer’s Continual GrowthAl Green will tell you without hesitation that the restaurant supply business is not a place for the faint

of heart. He says the key to success lies in flexibility.

Service “Circle of Excellence” in

recognition of their individual

accomplishments and commitments to

the food service industry in the metro

New York marketplace.

// NEWS EQUIPMENT AND SUPPLIES


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Booth #1244

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White’s second Osteria Morini has

taken over the former Due Terre spot,

and will feature regional Italian dishes

from Emilia-Romagna, with house-

made pasta, traditional ragus, grilled

meats, and roasted whole fish.

The New Jersey location is just a tad

smaller than its Soho sister, with about

90 seats instead of Soho’s 98. The New

Jersey outpost will have a “more open

and rustic setting with more bar space.”

Although Michael White’s soulful,

flavorful interpretations of Italian cui-

sine indicate otherwise, he is not an

Italian native who absorbed genera-

tions of recipes at birth. He is, in fact,

a Midwesterner who spent the major-

ity of his childhood days in Beloit, Wis-

consin playing football and swimming

competitively. At the time, cooking was

simply an enjoyable family pastime

and an escape from the biting winter.

By whim or intuition, White decided

to try his hand at culinary school, pur-

suing a career out of something that

had been only a passing fancy. He en-

rolled at Kendall Culinary Institute in

1989 and just a year later, secured a

NYC Toque White Brings Osteria Morini To JerseyChef Michael White has

brought his Soho hot spot

Osteria Morini to

Bernardsville, N.J.

// NEWS


Booth #1703

RESTAURANTS

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What’s the philosophy behind Energy Kitchen?The key part of our philosophy is that

every item we sell is less than 500 calo-

ries. We don’t fry anything; everything

we cook is either grilled, baked, or

steamed. The look and feel of the stores

has to be congruent with the healthy

food we’re selling. We want to remove

the temptation to unhealthy eating. We

serve only low-calorie beverages. No

regular Coke, only diet. And we do all of

that without sacrificing taste.

Even places like Burger King and Taco Bell have tried to introduce healthier options lately. How do you differenti-ate yourself from other fast food plac-es with healthy options?A lot of those restaurants have intro-

duced salads and things like that, but

then they pair those salads with high-

calorie dressings and sodas. So even if

you go into those places with a focus on

healthy eating, you’re still consuming a

significant number of calories. Sure, it’s

better for you than a burger and fries,

but we can still do better.

Do you see it as one of your goals to curb the obesity epidemic?We certainly think there’s an opportu-

nity there. Two-thirds of us are over-

weight, one-third obese, and I think

there’s increasing awareness of the

problem. Already we’ve got manda-

tory calorie-posting laws in New York

and California, and it’s only a matter of

time before that becomes a nationwide

thing. So we think that’s a growth in-

dustry right now, and we want to be the

pioneer and leader in the healthy fast

casual segment.

At your restaurants, you served baked fries instead of fried French fries. Do you really think you can convert peo-

ple to your healthier option?Absolutely. Palates change over time.

I like to compare it to drinking wine:

when people first start drinking wine,

they’re more than happy with some-

thing like a White Zinfandel, but then

their tastes mature and they start

drinking more Cabernets and Merlots.

We think we can be an industry leader

and change people’s tastes. That’s our

mission. If you’d told people 15 years

ago that you could make a lot of money

selling vitamins in water, they’d say

that you’re crazy. Now every 16-year-

old is drinking Vitamin Water every day.

As every parent knows, kids can be in-credibly finicky eaters. How do you get them to eat a different kind of french fry?We think that we can raise kids to pre-

fer our baked french fry. I’ve got an

eight year old and a five year old, and

they eat at my restaurants all the time

and they love the burgers and fries. We

make healthy food delicious without

adding calories, and that appeals to

diners of all ages. We’re confident that

we can change America’s eating habits

for the better.

It often seems that the major food vendors charge a premium for healthy products, and that the food they sell

cheaper is the food that’s not good for you. How do you keep your prices rea-sonable while also making a profit on healthy food items?Obviously, we want to make a profit,

but our primary mission is to change

the way America eats. The better you

eat, the better you feel, and the more

successful you’re going to be. That’s

what we want to provide, and our ven-

dors understand that. We only go out to

bid once a year, so we have a full year

to build relationships with our vendors

and get the best products possible at

the cheapest prices for our custom-

ers. They see that we’re successful, and

that we’re expanding, and they want to

build relationships with us. It allows

them to stand with us in our quest to

make America healthier.

You mentioned that some of your stores are company-owned and some are franchised. What are the pros and cons of each of those approaches?I think we’d like to have a roughly even

split between franchise and company

stores. The good thing about corporate

stores is that you control everything.

You have a manager that’s not perform-

ing effectively, you let them go. But the

downside is that you grow slower, be-

cause you only have so much money

in your pockets. With a franchise, you

grow using other peoples’ money, so

you can expand much more quickly,

but you have less control. If the store is

poorly run, it takes a lot more time and

money to turn it around.

What’s your approach to building a management team?Hiring people with the right attitude

is crucial. I’ll hire attitude over skills

all day long. But it’s also important

to hire people with experience in the

food industry. Food is a unique busi-

Anthony Leone, Owner of Energy Kitchen, NYCAnthony Leone of Energy Kitchen chatted with Total Food Service about his philosophy

behind his succesful new restaurant and where he sees the franchise headed.

// Q&A

Anthony Leone, Owner and CEO of Energy Kitchen


ness. There’s a lot to manage: vendors,

employees, customers. So we look for

people who have already been success-

ful in other food service environments,

and then we educate them and make

them our own.

You’ve worked with Michael Pauley for many years. How has his vision helped you grow the company?He’s one of a kind, a magical visionary.

I’m blessed to have him as a partner.

He comes in every week to talk strategy

with my vice-president and me. Be-

cause he’s not here every day, he brings

a more consumer-oriented perspec-

tive, which really helps us see the big

picture.

What are the dynamics of being suc-cessful in Manhattan, and how does that differ in White Plains or in Hobo-ken?New Yorkers want to eat very quickly,

they have a half-hour for lunch, but

they also have a lot more options that

will accommodate that half-hour

lunch. The suburban customers are

much more willing to wait for their

lunch. We can also open larger loca-

tions in the suburbs, and our suburban

locations also have much smaller deliv-

ery operations.

How does your commitment to healthy living influence other parts of your business? Do you have any sort of sustainability agenda?We try to go green wherever we can.

We print on recycled paper, we use soy

ink. Our packaging is made from sugar

cane. We install LED lighting wherever

we can in our stores. We’ve worked out

an arrangement with ConEd to use

only green energy--solar and wind. It

means we spend a little more on our

overhead, but it’s important to us. It’s

part of our healthy-living brand.

What is your approach to advertising your business?We’re all over social media. We’re on

Facebook, Twitter, and Foursquare. We

have a full-time advertising director

whose primary focus is social media.

We do a small amount of print adver-

tising, and we’ve considered doing

some radio and television advertising

at some point in the future, but a lot of

our focus is social media publicity.

What was your approach to selecting an equipment package for your loca-tions?We wanted the best equipment, but it

was also important to us to have time-

saving equipment. We needed our tick-

et times to be as short as possible, so we

needed to be able to cook food fast. We

went with a Lang Grill because it has

radium heat up top, which cooks food

quickly, and also seals in flavor and

juices. We also use Merry Chef ovens

to bake our fries. Most “baked” fries are

actually pre-fried, and only finished off

in an oven. We bake our fries every step

of the way, so it was important to us to

buy a piece of equipment like the Mer-

ry Chef that would allow us to do that.

What’s your approach to finding loca-tions? Do you have multiple brokers?We use one broker in each market. We

really value having one person to deal

with, and being able to build a relation-

ship with them.

Do you see potential for institutional applications of the Energy Kitchen concept? Universities, airports, places like that?Absolutely. We just opened up our first

school location, at St. John’s Univer-

sity in Queens. There are tons of focus

groups that show that students are

looking for healthier meal options. So

that was just a matter of the adminis-

tration of St. Johns listening to their stu-

dent body. I also think airports would

be tremendous. It’s very difficult to find

food in airports that’s both healthy and

inexpensive, and I think an airport op-

eration would be very profitable.

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Booth #1608

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NYC Celebrity Chef Arpaia Teams With Atkins To Fight ObesityAtkins, the original and leading low-carb weight loss plan based on an extensive scientific body of research, announced

a partnership last month with celebrity chef, restaurateur and new mother, Donatella Arpaia.

// NEWS HEALTHY MENUS

The initiative launched with a

new cookbook, “The New At-

kins for a New You Cookbook:

200 Simple and Delicious Low-

Carb Recipes in 30 Minutes or Less,” by

Colette Heimowitz, M.Sc., Vice Presi-

dent of nutrition and education at At-

kins Nutritionals, Inc.

The cookbook, published by Touch-

stone, recently hit shelves at bookstores

nationwide and will debut on The New

York Times best-seller list on Sunday,

January 22. It is the latest cookbook to

incorporate the proven, delicious, and

satisfying new Atkins Diet by explaining

the essentials and offering more than

200 tasty Atkins-friendly recipes that

have never before been published in

print or online.

The partnership between Chef Dona-

tella Arpaia and Atkins was officially an-

nounced at the NYC cookbook launch

event last month. “As a rule, I have al-

ways tried to follow a low-carb lifestyle

- especially since (like millions of other

Americans) I tend to be slightly hyper-

glycemic. During my pregnancy, I tried

to find comfort in carbs, but ended up

gaining 50 pounds! I wasn’t happy with

how I looked, I was fatigued and knew

something had to change. Shortly there-

after, I started the Atkins Diet and dove

into the plan head-first. I’ve already lost

a noticeable amount of pounds and

inches.” Arpaia added, “Atkins’ new

cookbook fits perfectly with my busy

lifestyle as a new mom - the recipes can

be prepared in less than 30 minutes

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and allow me to eat delicious, satisfying

meals. Of course, like any chef I always

add my own signature twist to any dish

I prepare!”

Chef Arpaia is most notably known

as a recurring judge on Food Network’s

“Iron Chef America,” “Next Iron Chef”

and a regular contributor to the “Today”

show. She was recently named both

“Hostess with the Mostest” by Zagat

and one of the “Most Powerful Women

in Manhattan” according to the New

York Post.

Chef Arpaia presented several cook-

ing demonstrations, showcasing some

of her handpicked favorites from the

new Atkins cookbook. The recipes she

prepared included Sauteed Onion,

Black Olive and Goat Cheese Pizza,

Shaved Fennel Salad with Lemon Dress-

ing, Roasted Ginger-Tamari Salmon

Steaks and Crustless Ginger Cheesecake

with Lime-Sour Cream Topping. At-

tendees nibbled on appetizers ranging

from vegetarian to non-dairy to pro-

teins, providing guests with a myriad of

delicious and satisfying foods to sample.

“The recipes featured in the new

cookbook, including those that were

served at the launch, showcase the vari-

ety of balanced, delicious foods that are

at the heart of the Atkins Diet and can

be easily adapted for any lifestyle. We

are thrilled to join hands with Donatella

and are confident this way of eating will

get her to her goal weight and sustained

weight maintenance,” said Heimow-

itz. “The Atkins Diet is designed to ‘flip

the body’s metabolic switch’ from burn-

ing carbs to burning fat. Graduated carb

introduction helps avoid blood sugar

and insulin spikes, which cause hunger

and cravings resulting in overeating and

weight gain,” she added. Heimowitz,

who authored the cookbook, provided

guests with in-depth information re-

garding the more than 80 published,

peer-reviewed studies conducted over

the past several decades supporting the

safety and efficacy of the Atkins Diet.

Heimowitz educated attendees about

the diet’s long-term, well-balanced plan

that teaches individuals to find their

personal carb balance. Atkins dieters

say they have fast initial weight loss - up

to 15 pounds in the first two weeks. It

is a time-tested and scientifically vali-

dated plan. Atkins Nutritionals, Inc. is a

leader in the $2.4 billion weight control

nutrition category, and offers a power-

ful lifetime approach to weight loss and

management.

The partnership between Chef

Donatella Arpaia and Atkins was

officially announced at the NYC

cookbook launch event last month.

Donatella Arpaia (R), chef, and Colette Heimowitz (L), M.Sc. Author of “The New Atkins for a New You Cookbook” read through Heimowitz’s book.

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Booth #1830

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Charles J. Chambers, Executive

Sous Chef at Hamilton Park

Hotel & Conference Center

in Florham Park, NJ captured the

US position in the IACC-Americas

qualifying cook-off position and the

right to represent the United States

at the International Association of

Conference Centers’ ninth annual

Copper Skillet Cooking Competi-

tion. The event was held at the Sum-

mit Executive Centre in Chicago on

January 6.

Seven other chefs from IACC

chapters in North America, Europe,

and Australia will join Chef Cham-

bers at La Torretta Lake Resort & Spa

in Montgomery, TX in March to vie

for the crown of the Global Confer-

ence Center Chef of the Year. The

popular Copper Skillet competition

was introduced in 2004 to highlight

the artistry and skill of the best

chefs from IACC-member confer-

ence centers around the world and

to honor their contributions to the

shared goal of providing an out-

standing conference center experi-

ence.

Chef Chambers graduated Cum

Laude from Pennsylvania Culinary

Institute in Pittsburgh, Pennsylva-

nia. He is the Executive Sous Chef

at Hamilton Park Hotel and Con-

ference Center in Florham Park,

New Jersey. CJ has worked for the

Garden State Chef Chambers Wins Top National Conference Center Honors

// NEWS


HONORS

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T he parties anticipate clos-

ing the transaction March 1,

20l2. “Tassone Equipment has

been a leader in our industry for years,”

said Jay Pattinger, President of Pre-

mium Supply Company. “I am thrilled

at the opportunity to incorporate this

prestigious operation into the Premi-

um Supply family.” “With our tradi-

tion of commitment, this partnership

will compliment and enhance our ser-

vices while providing a broader range

of opportunities to our customers and

employees and leave us perfectly po-

sitioned to move into the future.” As

part of the transaction, owners Donald

Tassone and Frank Nasta, as well as se-

nior account executive George Nasta

and other key sales personnel will be

joining Premium Supply. “We are tre-

mendously excited at the prospect

of partnering with Premium Supply,”

said Donald Tassone, President and

owner of Tassone Equipment. “Most

importantly, this union will provide

our customers with the same outstand-

ing service and an even broader line of

products and services such as contract,

design-build, and engineering.” Frank

Nasta, Vice President of Tassone added,

“The coupling of these two family busi-

nesses will enable us to further capital-

ize on our respective history of service

and proficiency – a benefit we are ex-

cited to share with our long standing

customers.” Mr. Pattinger, who also

serves as Vice President of the Pride

Marketing and Procurement buying

group, added that the acquisition will

directly benefit Premium’s and Tas-

sone’s customers, through increased

market coverage as well as delivery of

enhanced capabilities. Premium Sup-

ply Company continues its reputation

of excellence with its current staff of

experts, now enhanced with the ad-

ditional Tassone workforce. Premium

will continue to seek other such op-

portunities as it continues to pursue its

growth strategy.

Pattinger Led Premium Supply Company Acquires TassonePremium Supply Company, Inc., a leading supplier of food service equipment and supplies in the

Tri-State area, announced its agreement with Tassone Equipment to acquire the assets of Tassone

and hire key Tassone personnel.

// NEWS ACQUISITIONS

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Hussmann has been one of the

largest manufacturers of su-

permarket display cases for a

century, and this new initia-

tive will allow them to expand their

reach into restaurants and institu-

tional dining facilities. Says PJ Gavin

of RPI, “Hussmann was a billion-dol-

lar-plus presence in the supermarket

industry, but they wanted to ehance

and grow foodservice marketshare.

So when we approached them with a

distribution deal, they were delight-

ed. It’s great for us, too, because now

we’re more vertically integrated.”

RPI was founded in 1997, and pro-

vides architectural millwork and

store fixtures for the food service in-

dustry. Their product lines include,

among others, Wine Furniture, for at-

tractive display of wine in a climate-

controlled environment, and Green

Screen, an environmentally-friendly

line of refrigeration products. Huss-

mann has been around since 1906,

providing climate-controlled fixtures

for food markets. Their products in-

clude refrigerated display cases, take-

out walk-ins, upright reach-in cool-

ers, and freezers.

The new deal has already paid divi-

dends for both companies. In 2010,

when the Plaza Food Hall in Midtown

was under development, RPI was

the primary supplier of climate-con-

trolled food storage. With the recently

RPI, Hussmann Agreement is a Win-WinRegal Pinnacle Integrations Industries has reached an agreement with Hussmann, making RPI

the sole distributor of Hussmann display cases in the food service industry.

// NEWS HUSSMANN NEWS

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announced addition to the Plaza

eatery project, the newly combined

RPI-Hussmann team has been con-

tracted to build kiosks for each of the

incoming tenants. “This will give us

an opportunity in a very high-profile

location like the Plaza to display the

strengths of our new combination,”

says Gavin. The Plaza will feature

well-known names in the industry.

RPI has helped Hussmann handle

a major challenge of growing into

the food service industry: meeting

the customization needs of chefs and

restaurateurs. This posed a particular

difficulty in the Plaza Food Hall proj-

ect. “The Plaza is a high-end project,

so they needed custom millwork on

their display cases. We had the con-

nections needed to make that hap-

pen.”

RPI is especially excited about

bringing some of Hussmann’s newest

products to the food service industry.

Hussmann has recently introduced

EMS technology, which purifies the

air in refrigerated cases and kills bac-

teria. “The technology hasn’t made it

into the food-service industry yet,”

says Gavin, “but we think it’s sub-

stantially better than anything else

currently on the market.” RPI plans

to roll it out across the country in the

coming year.

The agreement has also opened up

new markets for RPI products in su-

permarkets. As supermarkets move

more and more towards providing

ready-to-eat meals and in-store ca-

fes, they need display cases spe-

cifically designed for food-service

applications, which RPI can more

readily provide. “Most supermarkets

have trouble making a profit these

days just by selling green beans and

paper towels. They increasingly need

food service operations to be a profit

center for them,” says Gavin. RPI will

be bringing their Vienna product line

to FMI in Dallas this year along with

their Hussmann products.

RPI and Hussmann see a bright

future for this piece of the collabo-

ration. Says Gavin, “We think, in five

years, this will be a major piece of

our business. Because we’re a smaller

company than Hussmann, we pro-

vide the flexibility they need to go

after this market segment. “No proj-

ect is too simple for us,” concluded

Gavin.

“This will give us an opportunity in

a very high-profile location like the

Plaza to display the strengths of our

new combination.”

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Booth #1620

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Greenwich Hospital has an-

nounced plans to hon-

or chef Adraiano Stratta

at the 27th annual Great

Chefs fundraiser set for next month at

the Greenwich Hyatt.

Great Chefs benefits Community

Health at Greenwich Hospital, which

offers education programs, health

screenings and support groups to

Connecticut and New York residents.

“It’s an honor to be part of Great

Chefs and be back in Greenwich,”

Stratta said. “To find ourselves af-

ter so many years striving to sup-

port Greenwich Hospital is wonder-

ful. It’s interesting how things in life

come around.”

Stratta will be recognized at the an-

nual benefit, which features dozens of

restaurants, catering companies and

wineries from Fairfield and Westches-

ter counties. This year, guests will en-

joy gourmet food, wine tastings, silent

and live auctions, and music by the

Short Bus.

Known for his appearances on tele-

vision’s “Iron Chef USA” and Bravo’s

“Top Chef Masters,” Stratta recently

opened Bigoli Ristorante & Bar in

Manhattan. He formerly showcased

his talents at Alex, Stratta and Renoir

in Las Vegas. A colon cancer survivor,

Stratta is also working with the Cleve-

land Clinic to develop a diet focusing

on brain health that could potentially

help people with Alzheimer’s disease.

Frank Corvino, president and chief

executive officer of Greenwich Hospi-

tal, said community health initiatives

remain a priority at Greenwich Hospi-

tal despite the challenges posed by a

tough economic climate.

“Last year, Community Health pro-

EVENTS

Greenwich Hospital Set To Honor Stratta At Annual Great Chefs Event

// NEWS


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Booth #1931Booth #1945

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New and improved program-

ming will provide dozens of

exciting story ideas. Below are

some highlights:

New Front of the House Experience This new showroom display area lo-

cated right on the show floor is fo-

cused on helping the restaurateur and

foodservice operator easily find ways

to enhance their dinning rooms, bars,

foyers, and special event rooms. Us-

ing sponsors’ products and designers’

concepts, five unique displays will cre-

ate a vision of what attendees’ restau-

rants could look like to better entice

diners and gain loyalty without com-

plete redesigns and expensive con-

struction.

New Healthy Solutions Pavilion and Demonstration Theater

Designed to assist restaurant and

foodservice professionals in their

quest to source and deliver healthy

dining options, the platform provides

education and cooking demonstra-

tions, along with tasting aspects, sure

to make it a favorite with attendees.

Located right on the show floor the

theater will feature Executive Chefs

from the top restaurants in New York

City including Certified Master Chef

Fritz Sonnenschmidt – Master of

Charcuterie, and Hell’s Kitchen Sea-

son 6 Executive Chef Kevin Cottle. Bet-

sy Craig, CEO of Kitchens with Confi-

dence, and other leading experts will

gather to present the top information

on healthy trends and current solu-

tions for embracing healthy solutions

in the industry.

2012 Foodservice Council for WomenIRFSNY is proud to host the second

New York gathering of the Foodservice

Council for Women on Monday, March

5, at 12:00pm. This year’s meeting

features a dynamic panel of industry

leaders sharing real life experiences

and knowledge on this year’s theme,

“Breaking Barriers to Success - How to

be Unstoppable in Life and Business!”

Japan PavilionThe Japan Pavilion returns to the

show with an all-new demo theater,

along with tastings, allowing attend-

ees to discover the ingredients and

tools essential to creating their own

Japanese inspired cuisine.

New York Wine ExpoOn Sunday, March 4, IFSRNY at-

tendees are invited to attend the NY

Wine Expo where they can sample

over 640 wines from over 160 wine-

makers from around the globe in the

Grand Tasting. Winemakers and win-

ery principals will be available for

questions, offer tips on serving, pric-

ing and selecting the right vintage.

International Restaurant And Foodservice Show Of New York Announces Special Events For 2012The 19th annual International Restaurant & Foodservice Show of New York is pleased to present

the 2012 lineup of special events to be held during the expo, March 4 to March 6, 2012 at the

Javits Convention Center in New York City.

// IRFSNY PRE-SHOW

This new showroom display area located

right on the show floor is focused on helping

the restaurateur and foodservice operator

easily find ways to enhance their dinning

rooms, bars, foyers, and special event rooms.


The Ultimate Barista Challenge Presented by the Ultimate Barista

Challenge® USA, Professional baristi

will face challengers on the exhibition

floor as they prepare their signature

espresso beverages for a panel of dis-

cerning judges. A showdown of three

flights of espresso frappe, espresso

cocktails and beautiful café latte art

will lead to the crowning of “The Ulti-

mate Barista.”

U.S. Pastry CompetitionParis Gourmet presents the 23rd

Annual U.S. Pastry Competition on

Sunday, March 4, where 20 rising stars

of the pastry world have been selected

to compete for the coveted title, Pastry

Chef of the Year. Past competitors have

represented restaurants like Daniel

and Le Bernadin, and board mem-

bers of the Societe Culinaire Philan-

thropique, one of the oldest and most

prestigious chef associations in the

world, preside over the judging pro-

cedures. This year’s showpiece theme

is The Four Elements: Earth • Wind •

Fire • Water

Ferdinand Metz Foodservice ForumThe Ferdinand Metz Foodservice

Forum is providing the gold-standard,

industry-leading educational con-

tent that is practical and relevant for

today’s foodservice professional. In-

dustry leaders deliver real applicable

business lessons, the latest informa-

tion on trends and best practices in

the market, and their own opinions of

what creates success. Guests will leave

with concrete solutions they can ap-

ply immediately to: operate efficiently,

enhance customers’ experience, profit

from their menu, boost beverage

earnings, and succeed in a challeng-

ing economic environment.

New Product GalleryLocated on the show floor the New

Product Gallery gives attendees the

opportunity to discover the latest

products designed to enhance menus,

deliver solutions and increase profits.

Attendees can vote for the “Best in

Show” for the chance to win an Exhibit

Hall Shopping Spree.

Pride of New YorkThe Pride of New York Pavilion

brings guests face-to-face with family

farmers and food processors who have

made New York State one of America’s

leading farm-to-table suppliers of

food and agricultural products.

The Show, which is the only all-en-

compassing event in New York exclu-

sively serving the restaurant and food-

service industry, is also home to more

than 500 leading vendors and manu-

facturers showcasing their products.

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Mountain Creek Ski Area,Vernon, NJ

The Operator:

Rob Younes, Vice President of

Lodging and Hospitality

Mountain Creek Holdings

Vernon, NJ

The Equipment & Supply Dealer:

Michael Konzelman, Co-owner

Economy Restaurant

Equipment And Supply

Clifton, NJ


Rob Younes’ ApproachI’ve been with Crystal Springs Re-

sorts for five years. We bought the

ski lodge in 2010, and it was my first

experience working with that sort of

facility. Everyone told me that the

goal was just to move people in and

out as quickly as possible. I thought

that something was missing in that

vision. I saw myself coming in from

the slopes and wanting a glass of

wine and a fireplace to sit in front of.

So I thought there was a lot of room

to change the way ski resorts operate

their foodservice operation, and our

owner and our CEO supported me on

that a hundred percent.

So our goal with the construction

of the Red Tail Lodge was to change

the whole culture in ski resorts. We

wanted a new mentality, one that

would allow us to provide food for

thousands of people a day without

sacrificing quality. No longer were we

going to be content with just serving

chicken fingers and fries. You walk

Mountain Creek has brought a fresh new approach to ski area foodservice

We wanted a new mentality, one that

would allow us to provide food for

thousands of people a day without

sacrificing quality.

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into the Red Tail Lodge in the morn-

ing, and the first part of the experi-

ence is our Kickstand Coffee place,

with Starbucks beans. We wanted the

quality of Starbucks while still pro-

viding a slightly different experience

than our customers’ ordinary coffee

place back home.

The biggest part of the food service

operation at Red Tail is The Market,

which is our main cafeteria. It’s din-

ing-hall-style, and we still serve all

the basics, but we wanted to commit

to providing higher quality food and

also healthy options. So we brought

in Eloma Genius combi ovens, so we

could control not only the heat, but

also the humidity as well. So we can

do all our fried items in there, and

it’s much healthier—we brought in

six chefs to do a taste test, and none

of them could tell the difference be-

tween our French fries and French

fries done in oil. We also decided

we weren’t going to be satisfied with

standard frozen burgers. So we went

to Green Tree for our meat, we cre-

ated our own unique blend, which

comes to us fresh every day to cook

in the oven.

We also wanted to provide healthier

options in The Market, so we provid-

ed eight different types of sandwich-

es, we provide eight different kinds of

soups, and both in regular bowls and

bread bowls; we have a sushi bar, all

kinds of different healthy snacks. We

added a carving station as well: prime

rib, semolina bread, and your choice

of add-ins and herb mayonnaise. For

our daily bread deliveries, we chose

Featherstone Foods as they provide

so many bread options for our guests

to choose from. For the dining hall’s

display and grab n’ go options, Struc-

tural Concepts was the choice for

their unprecedented elegance that

their cases provide to match the din-

ing hall’s design.

You move outside from there, we

have an outdoor beer garden. We

wanted to go for a German theme, so

we only serve German beers there.

And the beer garden also serves pret-

zels, bratwurst and knockwurst from

a German butcher in Alpine, New Jer-

sey. It’s outdoors, but we built a heat-

ed kitchen in the back. You could put

any top chef in there and he’d have no

problem cooking—we even put heat-

ed floors in.

We designed our private dining

club, The Hawk’s Nest, to be a com-

pletely unique dining experience. We

The design build team specified Master-Bilt’s walk-ins

Mountain Creek has brought the ambiance of European skiing to the Garden State

Eloma’s Genius Combi Steamers gives Mountain Creek the versatility, consistency and the results they were after

We designed our private dining club, The

Hawk’s Nest, to be a completely unique

dining experience. We installed one of the

largest fireplaces ever built in there.

Krowne Metal’s commitment to quality is the backbone of Mountain Creek’s beverage profits


installed one of the largest fireplaces

ever built in there. It seats around

65 people, and we combined Ameri-

can and European cuisines to cre-

ate a menu that could satisfy a wide

range of palates. You can order Wie-

ner schnitzel on a pretzel croissant,

but you can also order a bone-in rib

eye steak. We also offer a large selec-

tion of whiskeys and bourbons and

wines, and various types of leaf teas

and French press coffees, all of which

can be taken on the Hawk’s Nest’s pri-

vate deck.

Above the Hawk’s Nest is Schuss,

our biggest bar. It’s 140 feet long, with

65 stools. Krowne Metal provided us

with all the custom fabrication for the

back bars and underbar equipment.

We offer shots served on skis, which

we call “ski shots”, and a menu of

Neapolitan pizzas and other Italian-

style entrees, like meatballs, mac and

cheese, and handmade pastas. Across

our various restaurants, we try to of-

fer as many different cuisines as pos-

sible. We built a million-dollar kitchen

to handle it all, and we’re proud to say

that it runs like a well-oiled machine.

It’s incredibly clean and incredibly

efficient, I’ve never been involved in

anything like it before.

I had worked with the Konzelmans

before, but never on this kind of scale.

They really wowed everyone, from the

owner on down. They worked hard,

seven days a week, and they’re still

coming in on a regular basis to help

us, whenever we need them.

Michael Konzelman’s Approach

I got involved with this project in

December of 2010. Rob called us and

said that he was building a new ski re-

sort, and he asked me to drop every-

thing and come take a look. Interwest

Mountain Creek offers a vast array of dining alternatives

True’s reach-in technology gives the Mountain Creek culinary team maximum flexibility

“When you expect a thousand people

an hour, you can’t be making pizzas or

flipping burgers one at a time.”

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had made the initial drawings for the

previous owners of the property, be-

fore they sold back to Crystal Springs.

They hired a new architect, who was

making changes to the building. I told

him that I didn’t think the changes

they were making would work, so Rob

told me to fix it and come back in a

week.

I realized that the plans they had

drawn up would have prevented

them from achieving their vision of

a complete rethinking of ski resort

cuisine. They needed a kitchen that

was much more of a finishing facil-

ity. They’re not going to be making a

pizza on the main level of the lodge;

they’re taking a frozen pizza up there

and finishing it. When you expect a

thousand people an hour, you can’t

be making pizzas or flipping burgers

one at a time.

So we installed Eloma Genius com-

bi ovens, the products could be rolled

in and out quickly. With those ovens,

we could cook 20 pizzas in six or sev-

en minutes, and do it consistently.

Those were our three focus areas:

speed, efficiency, and consistency. We

had to create a kitchen that was ready

for the heaviest ski day possible.

Of course, storage is a challenge

when you’re dealing with an opera-

tion that large. We put in three large

walk-in units provided by Master-Bilt

on the delivery level: a refrigerated

unit, a frozen unit, and a third just for

beer. We put three more walk-ins on

Mountain Creek’s Red Tail Lodge features truly unique designs to give the new facility a vintage look

Southbend’s cooking battery is a key component for the resort’s Á la carte dining program.

Eloma’s T-Control guarantees menu consistency

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Mountain Creek’s Red Tail Lodge gives skiers another place to relax and wind down with a glass of wine or their favorite meal after a day on the slopes

Mountain Creek’s private dining club, The Hawks Nest combines American and European cuisines to create a menu that can satisfy a wide range of palates

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The Market at Redtail specified Structural Concepts’ Display and Grab ‘N Go cases

the kitchen level: a frozen unit and

two refrigerators. Our strategy was to

just find the biggest units that would

fit the space.

The Hawk’s Nest space threw a

wrench into the whole process, be-

cause you need very different equip-

ment to prepare a la carte meals than

you do for cafeteria-style dining. So

we built them a separate kitchen fa-

cility, which, unlike the cafeteria, has

its own prep space. They also use the

prep space in the main area down-

stairs, but they needed additional

space right next to the dining room.

We gave them their own oven, an

EarthStone dual-fuel oven, gas with

wood assist. It’s great for producing

flatbreads and pizzas.

Jeff Hendler of ICEsurance provid-

ed the beverage facilities, but we did

all the engineering for that. We also

worked with Coca-Cola on placement

issues, but it was up to me to figure

out where the racks for the soda dis-

pensers would go and where the beer

system would go.

With so much equipment going

into a building that was still under

construction, installation was also

certainly a challenge. The building

didn’t have doorways yet, so we often

had to lift equipment thirty feet into

the air to put it through a hole in the

side of the building. It was certainly

not the type of installation I’m used

to doing, and it was a fraught process

at times.



The group Restaurant Opportuni-

ties Centers (ROC) United wants con-

sumers to consider how the people

making their food are being treated

with the help of a 52-page manual

released late last month called ROC

National 2012 Diners’ Guide: A Con-

sumer Guide on the Working Condi-

tions of American Restaurants.

The guide rates roughly 150 restau-

rants nationwide, including eateries

where the organization has members.

The ratings are based on a variety of

sources, including restaurant work-

ers’ wages, paid sick leave, opportu-

nities for career advancement, and

wage theft and discrimination law-

suits.

Restaurants are divided into three

categories in the guide: quick serve,

casual and fine dining. “It’s just a very

easy way for consumers to choose

restaurants that put fairness in their

menu,” said Daisy Chung, assistant

director of the ROC United New York

office.

Some restaurant chains, like Five

Guys Burgers and Fries, received gold

prizes for giving workers paid sick

days and staff promotions, as did in

the West Village with celebrity chef

Tom Colicchio’s Craft Restaurants for

paying hourly minimum wages start-

ing at $5 with tips and $9 without

tips. The Washington, D.C. institution

Ben’s Chili Bowl got a silver prize for

giving paid sick days to its workers.

Paid sick days are rare in the res-

taurant industry. The federal mini-

mum wage for tipped workers is $2.13

and $7.25 for restaurant workers who

don’t get tips.

NYC Based Restaurant Workers’ Group

Releases Ethical Eating GuideA Manhattan based restaurant workers’ organization is moving beyond how food choices affect

the environment or the lives of animals that end up on the menu.

// NEWS MENU TRENDS


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Many people are aware that there

are various government agencies that

regulate and keep track of the safe food

preparation practices in restaurants

and other public places, but they may

not think about whether or not the food

was delivered to the restaurant, school,

hospital, theme park, etc. C.O.D. (Con-

taminated on Delivery).

A new restaurant and consumer-ori-

ented organization called WeBuySafe-

Food.com, Inc. (www.webuysafefood.

com) is dedicated to helping restau-

rants promote their high food purchas-

ing/distribution standards and making

the public aware of the importance of

good food distribution practices. The

organization identifies distributors with

the highest standards and the establish-

ments that exclusively purchase from

these high-standard, safety-vetted dis-

tributors.

WeBuySafeFood.com also promotes

new members in their local markets,

helping restaurants or other types of

eating establishments (day care cen-

ters, schools, theme parks, nursing

homes, etc.) communicate to their

patrons and potential patrons, that

they are not only mindful about how

food is stored and prepared at the lo-

cation, but also that it arrives to the

location in the safest way possible.

The following are just some of the res-

taurants and other establishments that

serve food to consumers that have al-

ready qualified as WeBuySafeFood.com

members: Miller’s Ale House at 2250

East Lincoln Highway in Langhorne,

PA; and Miller’s Ale House at 9495 East

Roosevelt Blvd. in Philadelphia, PA; Re-

nato’s Pizza at 36 South Maple Avenue

WeBuySafeFood.com Helps Eating Establishments

Promote Safe Food Purchasing & Distribution Practices

Several restaurants and eating establishments across the country have recently been designated

as “WeBuySafeFood.com” eating establishments, meaning that they purchase food solely from

food distributors who meet a particular set of high food distribution safety standards.

// NEWS

http://www.webuysafefood.com

http://www.webuysafefood.com

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in Ridgewood, NJ; Sal’s Pizza at 6127

Bergenline Avenue in West New York,

The Taco Truck at 309 Court Street in

Hoboken, NJ: Slices and Ices Pizza at

159 Higbie Lane in West Islip, NY; Win-

ter Club at 486 W. Main Street in Hun-

tington, NY; Mill Neck Manor School

at 40 Forest Mill Road in Mill Neck,

NY: Stonybrook Childcare at South Dr.

SUNY Stony Brook, NY; Learn & Play

at 80 Herricks Road in Mineola, NY;

Miller’s Ale House at 1800 Arches Circle

in Deer Park, NY; Miller’s Ale House at

3046 Hempstead Turnpike in Levittown,

NY; Ye Olde Alpa at 50 Carmel Road in

Wheeling, WV; Calamari’s at 1317 State

Street in Erie, PA; Chovy’s at 18228

Conneaut Lake Road in Meadville, PA;

and North Country Brewing at 141

South Main Street in Slippery Rock, PA

Consumers can now start to look for the

WeBuySafeFood.com plaque at eating

establishments as an added resource

in helping them decide which food es-

tablishments have raised the bar on safe

food standards and practices.

If a restaurant or other establishment

does not have a WeBuySafeFood.com

accreditation, they can visit the site to

learn what they can do to achieve that

status. These establishments can now

also advertise the fact that they are

WeBuySafeFood.com members and

get support from the organization in

spreading the word about food distribu-

tion safety.

In order for food distributors to

achieve the WeBuySafeFood.com ac-

creditation, they must adhere to all the

following Good Food Safety Distribu-

tion Practices, which include: providing

a HACCP Plan Hazard Analysis Critical

Control Point document; having a Recall

Policy; holding an independent annual

inspection of their facility; having re-

frigerated receiving and shipping docks;

holding ongoing food safety training for

all employees; having separate refriger-

ated and frozen compartments for deliv-

ery vehicles and a FDA approved with a

bioterrorism certificate number.

“We founded this organization to help

consumers ensure that the food they eat

has had a safe path from distribution to

its final destination and consumer con-

sumption,” says Jill Wagner, Founder of

WeBuySafeFood.com, Inc. “Recent lo-

cal news stories have shown that food

can be exposed to high temperatures

and cross-contamination during the

trip from wholesale food stores and

some distributors to restaurants or oth-

er places of preparation. And, because

government health organizations have

a multitude of tasks to perform during

inspections of these food establish-

ment kitchens, they cannot focus on

how and where the food products were

purchased.” Ms. Wagner added, “As a

trained chef, a Mom, and someone who

has been raised in a family that has been

involved in various aspects of the food

industry, I understand the problem and

how serious it can be, and just how im-

portant it is to educate and protect the

public in this way. In fact, according to

the CDC, over 5,000 deaths and more

than 70 million illnesses each year are

attributed to contaminated food. We

believe that WeBuySafeFood.com is

the missing link on the consumer food

chain, and many others must share our

concern, since we’ve already gotten

quite a bit of interest in our initiative

from food distributors and eating estab-

lishments throughout the country.”

The inaugural WeBuySafeFood.com

distributors include: DiCarlo Distribu-

tors, Inc. (www.dicarlofood.com), in

Holtsville, NY; Fox River Foods, Inc.,

based in Montgomery, IL, Renzi Broth-

ers, Inc. (www.renzifoodservice.com),

based in Watertown, New York and Cur-

tze Food Service, (www.curtze.com) in

Erie, PA. Restaurants and other food es-

tablishments that purchase food solely

from WeBuySafeFood.com - certified

distributors such as these, without ex-

ception, will also qualify to be certified

as WeBuySafeFood.com locations, and

the WeBuySafeFood.com certificate will

be prominently displayed at each loca-

tion. As other food distributors qualify

and become members of WeBuySafe-

Food.com, they will be listed on the Web

site and a notice will be sent to those in-

terested on Facebook.

For more information on this accredita-

tion, how to achieve it, and the marketing

effort behind it, please visit www.WeBuySafe-

Food.com or find “webuysafefood.com” on

Facebook.

http://www.dicarlofood.com

http://www.curtze.com

http://www.WeBuySafeFood.com

http://www.WeBuySafeFood.com

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The $116.6 million acquisition of

Chicago-based Morton’s Restau-

rant Group Inc. was completed last

month in a tender-offer deal with af-

filiated companies owned by Houston-

based Landry’s chairman and chief ex-

ecutive Tilman Fertitta.

Fertitta attended Texas Tech Universi-

ty and the University of Houston where

he studied business administration and

hospitality management. He showed an

entrepreneurial streak even in college

when he started his own firm focused

on marketing and sales and, after col-

lege, development and construction.

From there, Fertitta began building

homes while selling Shaklee vitamins

on the side. He moved full-time into

foodservice in 1986 working as a real es-

tate specialist for Landry’s. It was only a

few short months before he bought the

Landry’s Begins Retrenching Of $116M Morton’s Investment With Brooklyn ClosingLast month Landry’s closed at least eight units of Morton’s steakhouse in various markets as it

completed its acquisition of the high-end steakhouse company.

// NEWS


FINANCE

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


vided services and seminars in Eng-

lish and Spanish to more than 26,460

residents from Connecticut and New

York,” Corvino said.

“Demand for free and low-cost

health care services has increased as

more people face economic hard-

ships,” Kathy Carley-Spanier, director

Garden State, from page 38

Booth #1212

Anheuser Busch Company, Bench-

mark Hospitality, Dolce Hotels and

Resorts and currently Destination

Hotels & Resorts. He has competed

in the 2007 and the 2011 IACC Cop-

per Skillet USA Competition.

His approach to cooking is to use

local, organic and sustainable in-

gredients when available. His style

of cooking is fusion with strong

emphasis of Latin and Asian fla-

vors while using classical cooking

techniques. Other competing chefs

included Matthew L. Pinner, Execu-

tive Chef at The Chattanoogan in

Chattanooga, TN; Seth Weiss, Exec-

utive Chef at The Conference Center

at Niagara Falls; and Jeffrey Witte,

Executive Chef at Airlie Conference

Center in Warrenton, VA.

Local judges evaluated the dishes

based on originality of the creation,

technique, presentation, textures,

balance of flavor combinations and

hygiene standard of the worksta-

tion. The mystery basket ingredients

included Chicken Breast, King Crab

Legs, New York Strip Steak, Kabocha

Squash, Purple Potatoes, Cabbage,

Spinach, Shitake Mushrooms, Cous-

cous, and Turnips.

Chefs were free to use as many or

as few pantry and staple ingredients

as they chose. Chef Chambers’ win-

ning creation French-cut Chicken

Breast stuffed with apple and baby

spinach served with Italian parsley,

cous cous topped with a King Crab

and Savoy Cabbage Slaw and fin-

ished with a Lemon Thyme Char-

donnay reduction.

Greenwich, from page 47

of Community Health at Greenwich

Hospital said.

“We’re seeing many people lose

their health insurance when they lose

their jobs,” Spanier said. “Proceeds

from Great Chefs help Greenwich

Hospital provide important programs

that can build strong communities.”

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

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


“With this landmark partner-

ship, I am pleased to launch

ASM into the foodservice industry,” said

Sonny King, ASM chairman and chief

executive officer. “Advantage Waypoint

allows ASM to provide our clients with

unparalleled service in the foodservice

industry nationwide.”


prised of the eight companies that cur-

rently form a working alliance under

the name of Waypoint including Apex

Foodservice Group, Benchmark Sales,

Dougherty Brokerage Company, Food

Sales West, FSI Southwest, Innovative

Concept Group, Inter-Mark Sales, and

Midwest Venture Partners.

A ninth company independent of the

current Waypoint alliance, C Mascari

& Associates, will also join Advantage

Waypoint LLC.

Advantage Waypoint LLC is head-

quartered in Tampa, Fla. and led by Bud

Taylor, chief executive officer, former

president of Innovative Concept Group.

Advantage Waypoint LLC will have its

own officers and board of directors.

“By unifying nine outstanding com-

panies and partnering with ASM, Ad-

vantage Waypoint LLC will become the

first sales and marketing company to

provide national coverage for food ser-

vice clients,” said Taylor. “We look for-

ward to building upon the current suc-

cess of these great companies.”

Founded in 1987, Advantage Sales

and Marketing (ASM) is a premier sales

and marketing agency committed to

building brand value for their clients

and customers.

ASM’s customized sales and mar-

keting solutions include headquarter

sales, retail merchandising and mar-

keting services, specializing in client

and customer events, publications and

assisted-selling services for the grocery,

drugstore, club, convenience, natural/

specialty, consumer electronics, sport-

ing goods and home center industries.

Major Brokerage Shakeup In Metro NY As Advantage And Waypoint MergeAdvantage Sales & Marketing LLC (ASM) recently announced it has agreed to become an equity partner in

Advantage Waypoint LLC, a newly formed sales and marketing company focused on the foodservice industry.

// NEWS

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Booth #2025

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


Where did the idea come from?

The idea for the

farm arose from the

fact we were always conscious about

sourcing our menu with purveyors

who raised animals humanely, cultivat-

ed produce organically and in general

were somewhat local. Over time, we

unfortunately discovered these ven-

dors either were mostly unregulated,

fabricated their claims or just weren’t

offering the highest quality goods. We

always loved the Catskills and Hudson

Valley and purchasing, building and

getting the farm up to speed was an

amazing adventure.

Is this a “movement” or a restaurant? Both-Smorgas Chef has been at the

forefront of the “New Nordic Cuisine”

style of cooking (which emphasizes

smoking, curing, pickling etc with the

larger goal of returning balance to the

earth itself) for over a decade. Adhering

to this vision; we always tried to pur-

chase locally, seasonally and organi-

cally. We have been fortunate enough

to merge the two trends and basically

create a popular menu which has en-

abled us to expand rapidly.

What’s the long term vision?We are in the process of opening a

5th finer dining restaurant with a menu

almost exclusively farm to fork with

some fun twists. We will use our 160

acres of woodlands for the furniture.

We will composte on site and perhaps

grow herbs in the dining room. Future

expansion will hopefully include the

Hudson Valley and the outer boroughs.

We are actively exploring the poten-

tial of developing packaged products

for retail outlets. The farm will expand

exponentially to meet all these needs

and we hope to be in the forefront of

developing new technologies to enable

the smaller farm to enter the local food

chain.

How can the dining patron notice a difference from taste?

Visually it is immediate. Egg yolks

are more orange-fresher looking-richer

tasting. Our chickens are grass-fed;

they just aren’t stuffed with soy and

corn. The lettuce is much more vibrant

than packaged fare. By utilizing hydro-

ponics; we have shortened the growing

Morten SohlbergCEO & Executive Chef of Smörgås

Chef Restaurant Group

Mr. Sohlberg is the Founder of Sessions.edu, Smörgås Chef

Restaurant Group, and Blenheim Hill Farms. He has over 20 years of

experience from various industries. Total Food had a chance to sit

down and talk with him about his farm and restaurant business.

// TRENDS

The people behind the farm are as passionate as their skills are varied. Entrepreneurs, investment bankers, chefs, educators, foodies and farmers.

NEW YORK RESTAURANTS OFFERING EXOTIC CUISINES


cycle as well as eliminating pesticides

and chemicals from the food chain.

Herbs are replenished weekly. Our ani-

mals are processed and immediately

brought down for introduction into the

menu.

Does that customer even care how the food gets to the table?

We have seen 30% growth over the

last year in a stagnant economy --we at-

tribute this growth to the farm and the

public’s growing awareness of the food

chain, the environment and healthier

eating styles. Fast Food Nation, Jamie

Oliver’s crusade, the explosion of both

cable cooking shows and the prolifera-

tion of local farmer’s markets offer fur-

ther proof of consumer interest.

If they don’t why should they care how it gets to the table?

Ultimately a restaurant patron de-

cides with his taste buds and wallet. We

would argue our food tastes better be-

cause of our methods.

Is this an indictment of the food service distributor and vendor community?

That is a very interesting and some-

what loaded question! Your magazine

represents many aspects of the food

service industry. This is an important

conversation-a wake up call as well as

an opportunity for the whole packaged

food/wholesale supply chain. If res-

taurants/diners start demanding more

accountability; changes can be made.

Local farmers will prosper, the envi-

ronment will improve and global food

needs can be met more easily.

What type of chef is looking for this type of opportunity?

We have been able to attract a much

more dynamic talent pool because

chefs get excited using cleaner, locally

sourced products. We offer regular ex-

cursions to the farm for our employees

and welcome input from all on menu

changes.

How will seasonality impact the res-

taurant’s menus? Our greenhouse sup-

plies 500 lbs. of produce weekly. This

somewhat offsets these seasonal chal-

lenges-but if we can’t get the best prod-

uct by whatever means-we just adjust

our menu.

Crystal ball…what will this look like 5 years out?

The metaphorical seeds have al-

ready been planted in minds and gar-

dens. School’s curriculum now include

courses on nutrition, farming and en-

vironmental sciences. Urban farming

will evolve from a bit of a novelty fad

into a viable economic model to meet

the community’s needs.

Local farmers can truly be integrated

into the local food chain by fostering

relationships with suppliers. Suppli-

ers will be held accountable to differ-

ent standards and will have to adapt to

meet consumer demand.

Coldwater Shrimp Salad,Avocado, pan-roasted potatoes, dill dressing

Blenheim Hill is a spectacular 150 acre farm in the Catskills owned by the Smörgås Chef Restaurant Group. Thousands of maple trees, meadows, creeks, and a lake create the ingredients used in the restaurant.

Chef Morten and his wife, Min Ye (who also serves as Chief Financial Officer) sort through a pile of Yellow Foot Trumpet Chantarelles from the forests on the farm.

“We have been able to attract a much

more dynamic talent pool because chefs

get excited using cleaner, locally sourced

products. We offer regular excursions to

the farm for our employees and welcome

input from all on menu changes.”


For Joe Cirone, the owner of

Roger and Sons, the deci-

sion to stay on the Bowery

was an easy one. “We’ve

been family-owned and

operated for 60 years--

that’s three generations. We believe

very strongly in loyalty and tradi-

tion.”

Roger and Sons seeks to provide

both the best service and the best

prices to its clients. “We know all

the products, and we carry all of

them in our warehouse--even the

older brands,” says Cirone. “We also

service everything we sell. A lot of

dealers will tell you to just call the

factory, but the factory isn’t going to

send a repairman at 5:30 on a Friday

afternoon. We’ll send a technician to

you any time.”

Roger and Sons’ emphasis on

tradition does not end at their store-

front door. The International Res-

taurant and Foodservice Show at the

Javits Center is also a yearly ritual for

the company. Cirone says, “We went

for the first time in 1995, and we

just got an unbelievable response,

in terms of the number of new cus-

tomers and new sales we were able

to find, so we make a point of going

back every year.” Cirone values the

convention for the wide variety of

operators that attend: “Every kind of

restaurant imaginable,” says Cirone,

“from a pub in the Bronx to a white-

tablecloth place in Midtown.”

Cirone’s company prides itself on

building strong relationships with its

clients. “We have two salespeople out

in the field every day, and eight more

in the store taking calls and handling

walk-ins,” says Cirone. With Roger

and Sons’ help, a restaurateur has no

need for a consultant. “We do all the

layout work ourselves,” Cirone says,

“and then we guide the owner to the

best equipment for their space.”

Roger and Sons differentiates it-

self from the competition with their

menu-driven sales. Cirone says,

“Any salesman can tell a client about

the various equipment out there.

But our sales staff pays close atten-

tion to what the restaurant is plan-

ning to serve. If they’re planning to

serve burgers and fries, we’ll help

them find a broiler and griddle that

fits their needs, and help them save

money on the equipment that they

won’t be using as much.” That atten-

tion to the details of an operation

has kept their clients coming back

for generations.

If there’s one thing Roger and Sons

won’t be doing anytime soon, it’s

leaving the Bowery. The company

is firmly committed to staying in

Manhattan. “Certainly, the Bowery

is an expensive place for a business,

but we think it’s worth it to stick

around,” says Cirone. “But you can’t

replace the advantages of being at

the center of the region and the cen-

ter of the world.” That commitment

to tradition and dedicated service to

their customers has kept Roger and

Sons around for sixty years, and will

be their guiding principle for the

next sixty and beyond.

Roger and Sons: 60 Years of Tradition and ServiceThe Bowery used to be the center of New York’s foodservice industry. Nowadays, many of the

dealers who occupied Bowery storefronts have decamped to Queens or New Jersey, but a few

holdouts remain.

// NEWS DEALERS

Roger and Sons’ emphasis on tradition

does not end at their storefront door.

The International Restaurant and

Foodservice Show at the Javits Center is

also a yearly ritual for the company.


Booth #2007

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While the expense of workers’

compensation is unavoid-

able, limiting the cost isn’t

just a matter of finding the cheapest

policy. It’s also about helping your

employees work safely, creating a

culture of care and getting them

back to work as quickly as possible.

Employers should also understand

how claims increase premiums and

reduce overall profitability of the or-

ganization. Here are some proven

// INSURANCE INSURANCE WITH ROBERT LONGO

How to Reduce your Workers’ Compensation CostsWith the New York State Insurance department approving a rate hike for workers’ compensation

insurance in last October, for the second year in a row, employers will see their premiums

increase this year, as high as 10%.

Robert Longo II, Workers Compensation Specialist914.694.6000 Ext 221 [email protected]

applewebdata://A82D4996-9CF6-4716-9D16-2ADF6F51C001/[email protected]

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


money saving techniques employers

can use to help control their costs

and save money.

Establish a “Culture of Caring”

This responsibility falls directly on

the shoulders of top management.

A message needs to be sent from

the very top of the company that

permeates the entire organization

that it cares about its employees.

Steps should be taken to provide

a safe work environment so

employees can go home the same

way they came to work, healthy

and safe. It goes farther than just

placing a matt on a greasy floor.

It requires a commitment and

involving your team. It means

putting up posters on safety, make

safety training mandatory. And do

not tolerate employees who help

make the environment unsafe for

others. Employees will recognize

management’s effort and appreciate

it. This is the core of reducing work

related accidents.

Keep your Number One Asset “Your Employees Caring.”

This reinforces your commitment

to your “Culture of Caring.” That cul-

ture will maximize your productivity,

efficiencies, and profits. Employers

and managers must do what’s nec-

essary to eliminate unsafe acts and

conditions whenever possible from

the workplace. Forming a safety

committee that tracks accidents,

trends and the action taken is very

useful. Employers should also have a

light duty plan in place so in case an

employee is injured there is a way to

bring them back into the workplace.

It is proven that the longer an em-

ployee stays out of work they are that

much less likely to return. That cost

will go beyond your worker’s com-

pensation premium and reduce your

bottom line.

Understand your Experience Modification Factor

Insurance is purchased to trans-

fer risk, but that’s rarely achieved in

workers compensation due to the

“boomerang” effect of the experi-

ence modification. Workers’ com-

pensation insurance has a back bill-

ing mechanism built into it where

employers end up paying most of,

if not more than the claim’s costs,

retroactively. The experience mod is

calculated by comparing an employ-

er’s actual claims for the prior three

years to their expected claims. If the

actual claims’ cost is more than ex-

pected, based upon the payroll and

type of work, an additional premium

is charged. But if the cost is less than

expected there’s a reduction in pre-

mium. This is how you will profit

from safety and why focusing on em-

ployees safe being is so important

In conclusion, employers are of-

ten surprised when they learn the

true monetary impact of their ex-

perience modification. Choosing to

invest in your employees and make

a commitment to workplace safety

is often worth thousands. Next time

you’re reviewing your policy, start

with the most important ingredient,

your company’s culture of caring.

Robert Longo II is a workers’ com-

pensation specialist of the Friedlander

Group Inc, the Workers’ Compensa-

tion leader for Restaurants, Retailers,

Wholesalers, Hotels, Oil & Fuel deal-

ers, Home Health Care and Residential

Care Facilities in New York .

He can be reached at 914-694-6000

x221 or robertl@friedlandergreoup.

com

mailto:[email protected]


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Some people like to mix it up

with cheap tonic water. That’s

ok, they like it that way because

they have never tasted it any other

way. The predominate flavors of Lon-

don Dry Gin is the juniper berry.

Most London style Gin is dry, aro-

matic and rather cold tasting. Vod-

ka drinkers have very little trouble

jumping to the London style of Gin

because most Vodka on the market is

very cold tasting. The more expensive

the styles of Vodka (like Gin) become,

the less flavor they possess within. I

don’t care for these styles and I’m pre-

pared to go on record for saying that

if you want me to drink Beefeater or

the like, I’d rather go thirsty. Not that

they make a poor product, far from.

It’s just next to flavorless!

Try some of the new Botanical

styles of Gin and place them in your

glass. What you will notice on first

sniff is aromas of herbs, spices and

citrus. What should you mix them

with? Well that’s up to you. I believe

that Botanical Gins can stand up to

ice and should be enjoyed without

corn syrup based tonic water. Just

hold on a minute. Are you telling me

that I shouldn’t drink my Gin with

tonic water?

No, I’m not saying that. But what I

am saying is that you should try drink-

ing Gin with GOOD tonic water. Here

in the Metro area we have a plethora

of fine tonic water available that is

not corn syrup based. One of my fa-

vorites is made locally. It is the prod-

uct from Q-Tonic. This is not an inex-

pensive bottle of tonic but it is darned

good. I like a hunk of muddled lime in

my Gin and Tonic if tonic is the mixer.

Sometimes I take a splash of simple

syrup to take the edge off of the Gin.

If it’s a hot day, more lime, if it’s a cold

day, cut back a bit. Whatever you do, I

want to let you know that it’s ok.

Here are some tasting notes for

Four Gins that might not necessarily

need tonic water for enjoyment.

Bulldog Gin This is a new player on most bars

in the NY Metro area. There is a floral

quality of Bulldog Gin that I find rath-

er beguiling. It is strong Gin so a cou-

ple on an empty stomach will send

you into a Gin soaked world of color

and light very quickly. I recommend

a hunk of lime and a splash of seltzer

water. You may want to add a splash

of simple syrup. I recommend Royal

Rose from Brooklyn- specifically the

// MIXOLOGY WITH WARREN BOBROW

Warren Bobrow

Warren Bobrow is the cocktail writer for

Williams-Sonoma, Foodista, Voda Maga-

zine and the 501c3 not for profit Wild River

Review/Wild Table, where he also serves as

an editor. www.cocktailwhisperer.com

Bontanicus CocktailA cocktail for any of the Four Gins.

Ingredients:• 2 shots of Botanical Gin

• ½ shot of Royal Rose Simple Syrup

of • Lavender and Lemon

• Scant bit of Carpano Antica for-

mula • Sweet Vermouth

• ½ shot Squeezed Grapefruit Juice

• Good Seltzer water

• Coconut water ice

Preparation: 1. To a cocktail shaker add ½ with

regular ice

2. Add the 2 shots of Gin & a splash

of Sweet Vermouth & the Grapefruit

juice

3. Stir, do not shake! You don’t want

to drink ice chips!

4. Add to your tall glass a couple

of cubes of the coconut water ice

(freeze coconut water in an ice-cube

tray overnight)

5. Strain the Gin mixture over the

top, add a bit of freshly drawn selt-

zer, garnish with a chunk of Grape-

fruit juice and sip. Cheers!

Gin Trends in Metro New YorkGin is hot again, Botanical Gin that is. To recap, there are two

types of Gin, Botanical and London style. London style is the

dry, crisp Gin that has virtually no taste whatsoever. You can

mix it, as you like.

http://www.cocktailwhisperer.com/


Lavender/Lemon syrup. You can go

to their website and find it. Bulldog

is a muscular form of Gin. They do

call it London style, but it’s anything

but. This is a Gin with GUTS. You may

think Bulldog is trendy, but it’s any-

thing but. It’s seriously delicious and

quite available in our market.

FEW American GinFEW is a new brand of Gin from Illi-

nois. It is actually more akin to White

Whiskey. It is distilled from grain. The

Juniper element is in the background

with the foreground of Moonshine!

There are flavors of lemon peel, vanil-

la and the silky elegance of the many

times distilled grain. This is Gin like

you’ve never tasted before. I spoke to

the distillery and they plan on bring-

ing it East. I hope sooner rather than

later. It’s that good! I take a shot or two

of the FEW Gin and put it in a snifter

with a couple of ice cubes. That’s it!

Darnley’s ViewAnother brand new Gin in the Lon-

don Style- however I don’t see any-

thing London about it. There is real

flavor here. They call it a partnership

of wild elderflower and citrus with

herbs and spices. I think this Gin is

meant for citrus juices. It’s produced

in Scotland by the Wemyss Distillery.

They are better known for their Peat

laden Scotch Whisky. When have you

ever heard of a Scotch distillery mak-

ing Gin? Darnley’s View does make

Gin and a powerful one at that. I rec-

ommend no ice in your glass. You

can sprinkle a bit of grapefruit juice

(freshly squeezed of course) over the

top, and maybe a squeeze of lime. But

that’s it. They call it a small batch Gin.

I call it yum.

St. George Botanical Gin From California, this Gin is unique

in the Terroir of the flavor. Uniquely

Californian, the St. George tastes like

no other Gin on the market and for

good reason. They make it in micro-

batches - each bottle is handcrafted

out of the best ingredients possible.

The Mt. Tam is like licking pine sap

off your car windshield when you

park too closely to a pine tree. What

do you mix with Botanical Gin that

tastes of a run through a pine forest?

I say simple things. Lime, grapefruit,

blood orange juice, seltzer. Keep it

very simple. St. George is packed

with flavor of the juniper, yes, but it

is deeper somehow. Herbs and spices

are the backbone- I say mix some bit-

ter lemon peel and a splash of good,

freshly drawn seltzer. That’s it!

“Vodka drinkers have very little trouble

jumping to the London style of Gin

because most Vodka on the market is

very cold tasting.”

http://issuu.com/action/openurl?url=http://www.beverage-air.com


T he strolling food and wine event

paired a premier chef from each

NFL market with a current or

former NFL player that gave guests the

opportunity to sample fine cuisine,

meet nationally-recognized chefs and

rub elbows with NFL all-stars. Proceeds

from the evening benefited hunger re-

lief.

“Once again, we drafted an impres-

sive roster of chefs and NFL greats at

this year’s event, including several re-

turning players as well as a few rook-

ies who became fan favorites,” said

Wayne Kostroski, founder of Taste of

the NFL. “This event could not exist

without the team effort from our chef

and player representatives and the

countless volunteers who contributed

their time and talent that made the

event a success.” The New York Giants

were represented by Chef Stephen Le-

wandowski. The talented young chef at

Tribeca Grill, the landmark restaurant

in downtown Manhattan. His passion

and energy take the restaurant’s con-

temporary American cuisine to new

heights. Lewandowski represented the

Giants with a Menu and Wine Pairing of

Berkshire Pork & Gulf Shrimp Gumbo

with Pickled Okra & Cheddar Jalapeno

Corn Bread.

Stephen’s culinary creativity is disci-

plined by classical technique, inspiring

standout dishes such as Braised Short

Rib with Foie Gras Ravioli and Poached

Maine Lobster with Crispy Sweet-

Giants Joined By Duo Of NYC Chefs At Superbowl’s Taste Of The NFLThe Taste of the NFL, a non-profit organization dedicated to kicking hunger in America, had a complete roster of chefs and players

representing each NFL city who participated in its 21st annual “Party with a Purpose” which took place on Saturday, Feb. Feb. 4th at

Gleaners Food Bank of Indiana.

// NEWS EVENTS

Booth #1731

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breads. His elegant, innovative cuisine

finds a perfect complement in Tribeca

Grill’s superb wine list, winner of Wine

Spectator’s coveted Grand Award.

The wine dinners he co-hosts with

wine director David Gordon have

drawn critical acclaim. Stephen and

Myriad Restaurant Group owner Drew

Nieporent speak the same culinary

language; the two often collaborate on

new dishes. Stephen’s interest in arti-

sanal cheeses prompted him to devel-

op a cheese course that has become a

stellar feature of the Grill’s menu.

Stephen’s love of cooking began at

age 12 when he prepared Sunday din-

ners with his father. He worked for a

catering company throughout high

school and entered the Culinary Insti-

tute of America on his 21st birthday.

After graduating, he became the sous

chef at Manhattan’s Abbey restaurant.

He continued to polish his craft at Go-

tham Bar & Grill and then at Fantino in

the Ritz Carlton. Stephen stayed with

Ritz Carlton for several years, cooking

in various cities across the US. In 1999

he was named executive sous chef for

the Peabody Orlando, where he over-

saw all five restaurants for the 1000-

room hotel. He joined Tribeca Grill in

2000 and was promoted to executive

chef in 2003.

The New York Jets were represented

by Nobu’s Chef Shin Tsujimura whose

Menu and Wine Pairing was his leg-

endary Spicy Tuna Poke. Since 1994,

he has been an integral part of the suc-

cess of the restaurant that capped the

year 2000 by being named Food & Wine

magazine’s Best Restaurant in New

York. Part of the Myriad Restaurant

Group, NOBU is known for a style of

cooking that mixes both Japanese and

Peruvian ingredients and sensibilities.

Manhattanites have taken to it from

the beginning, and many specifically

ask to be seated at the sushi bar so

they can have a front-row seat to Shin’s

artistry. Shin’s career spans 25 years in

the kitchen. He worked his way up at

Hatsuhana in Tokyo. Then, he moved

to Hatsuhana in New York before join-

ing the renowned Chef Nobuyuki Mat-

suhisa and adding his talents to Nobu’s

blend of the art of food and dramati-

cally modern architecture.

Highlights of this year’s “Party with a

Purpose” included live entertainment

by country star Sara Evans, special

guest appearances by National Honor-

ary Chairperson Tony Dungy, Culinary

Host Ted Allen of the Food Network’s

Chopped and TLC’s Cake Boss stars

Mauro Castano and Joey Faugno. There

was also a silent auction with unique

sports memorabilia, exciting travel

opportunities, culinary packages and

more.

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“You need to sort of take care of

the people who are really taking care

of your food,” said Barbara Sibley,

owner of the Mexican restaurant La

Palapa in the East Village, which also

got a gold prize for providing sustain-

able wages and paid sick days to staff.

Others, like Olive Garden and Red

Lobster restaurants, got frowny face

icons based on legal charges filed for

worker discrimination and wage theft

at the restaurant’s parent company,

Darden Restaurants ROC United an-

nounced last month that it is launch-

ing a national campaign against

Darden.

Judy Maeza, the general manager

for La Palapa, who has worked in the

restaurant industry for 25 years, said

she couldn’t understand the practices

of any restaurant that didn’t get a gold

or silver prize in the guide.

“How could you not pay people

for working?” she said. “And pay

them when they’re legitimately sick

or letting them take a week’s vaca-

tion? You know, all the things that any

other industry takes for granted.”

Maeza added that although she was

in favor of the guide, she didn’t know

how many consumers would change

their dining plans to eat ethical.

“They’re not that interested,”

she said. “They know they want to

go some place that they like for din-

ner. They don’t think about how

the kitchen employees are treated.”

Ethical eating is not a new concept.

Five years ago, Michael Pollan began

talking about how the food we eat af-

fects the health of the environment

in “The Omnivore’s Dilemma.” More

recently, in the first episode of the IFC

television series “Portlandia,” Car-

rie and Fred went to great lengths to

make sure the chicken they planned

to order lived and was harvested hu-

manely.

Ethical, from page 62 Landry’s, from page 68

chain.

After some early troubles, Fertitta

expanded the chain to include nearly a

dozen restaurant chains and individual

entities. He is a minor partner in the

Houston Texans franchise and owns

Houston’s Bentley and Rolls Royce deal-

ership.

Morton’s units were reported closed

in Atlanta, Boston, Brooklyn, N.Y., Den-

ver, Jacksonville, Fla., Miami Beach, Fla.,

Phoenix and Tyson’s Corner, Va. The

company’s website lists 58 remaining

U.S. Morton’s locations. At the end of

2011, the company had reported 67 do-

mestic units.

Several of the markets, such as At-

lanta, Boston, Denver and Phoenix, had

at least two restaurants, and at least one

remains open in each of those cities.

“Having been in business for more

than 30 years, Morton’s operates do-

mestically and internationally, with

multiple locations in some cities,” said

Kris Guthrie, Landry’s vice president of

marketing. “Over time, demographics

shift and so do the areas in which busi-

nesses thrive and it’s because of this that

we must close a few Morton’s locations,”

Guthrie said. Landry’s early in January

also shuttered a number of McCormick

& Schmick’s units after it closed on its

purchase of that Portland, Ore.-based

upscale seafood chain.

Morton’s operates restaurants in 26

states and Puerto Rico and has six inter-

national locations in Hong Kong, Ma-

cau, Mexico City, Shanghai, Singapore

and Toronto. Privately owned Landry’s

owns Rainforest Cafe, Saltgrass Steak

House, Landry’s Seafood House, Claim

Jumper, Bubba Gump Shrimp Co. and

The Chart House, as well as fine-dining

restaurants Vic & Anthony’s, Brenner’s

Steakhouse, Grotto, LaGriglia, Willie G’s

and Oceanaire.

Landry’s also owns the Golden Nug-

get Hotel & Casinos in Atlantic City, N.J.,

Las Vegas and Laughlin, Nevada, the

Kemah Boardwalk, the San Luis Resort,

Inn at the Ballpark and the Downtown

Aquarium in Denver and Houston.

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Barcelona Restaurant Group has had great suc-cess with its many Barce-lona locations, what was

the idea behind Bartaco?The idea behind Bartaco was inspired

during a vacation in Brazil. The combi-

nation of beach culture, casual street

food, great drinks in a stylish environ-

ment, was something I wanted to bring

to this area.

Port Chester, NY and Stamford, CT each have a Bartaco, how and why were these locations chosen?

A few years ago, my partner Andy

Pforzheimer, and I were scouting Port

Chester and found a location on the

water. At the time, the space wasn’t

available and when it did become avail-

able, we went for it. It was the perfect

time and place to open Bartaco. As for

Stamford, there isn’t a concept similar to

Bartaco. A space became available next

door to our other concept, Barcelona

Restaurant & Wine Bar, and once again,

the timing was great and we seized the

opportunity.

What was the menu strategy behind Bartaco, any similarities from the Barcelona menu since they’ve been so popular?

The menu at Bartaco is simple, deli-

cious and affordable food with great

cocktails.

The menu stays true to the concept,

offering land and sea taco creations,

and runs the gamut from Baja fish and

Thai shrimp to spicy chorizo, duck and

pork belly. Herbivores can enjoy the Por-

tobello mushroom taco and side dishes

include grilled corn with lime, cayenne

and cotija cheese and a variety of salads.

Going beyond tacos, and taken straight

from street vendors in Mexico, are pork

and chicken tamales and assorted

gorditas. The only similarity between

Bartaco and Barcelona is that we offer

small plates.

Does Bartaco use the same food dis-tributor as the Barcelona restaurants?

Depending on the product, we use

the same food distributor and try to use

locally produced vegetables depending

on what’s in season and availability.

Any specialty drinks being served up at Bartaco, what was the idea behind the drink menu?

The drinks at Bartaco are meant to

be simple, yet very well crafted. We only

like to use high quality spirits, fresh

squeezed to order juices, the highest

quality ice, and great glassware. Essen-

tially, every ingredient in the cocktails

are premium. We feature tequila heavily

and all of our tequilas are 100% agave

but we balance out the selection with

fun drinks made with Mezcal, rum, ca-

chaga, bourbon and gin; all unique to

one another.

What is the dining atmosphere like at Bartaco and how did you achieve that with the design?

The dining atmosphere is supposed

to be an open-air, informal space with

style and sensibility. The minimalistic

décor is light and breezy, with the air of a

contemporary beach resort. Crisp, clean

colors of blue and white are accented by

wood paneling and furnishings, hang-

ing basket-weave light fixtures and os-

cillating ceiling fans.

Sasa Mahr-BatuzCo-Founder of Bartaco Sasa Mahr-Batuz, age 45, has been in the food business for 24 years

working in Mediterranean restaurants in Portugal to steak houses

in Argentina. Mahr-Batuz is responsible for Barcelona’s original

concept, its ongoing innovation, and for the widely distinct designs

that make the restaurants such magnets for the style-conscious.

Images by Amy Peck

// CHEFCETERA UP CLOSE WITH METRO NEW YORK CHEFS

The drinks at Bartaco are meant to be simple,

yet very well crafted. We only like to use high

quality spirits, fresh squeezed to order juices, the

highest quality ice, and great glassware.

Andy Pforzheimer, Co-FounderHe has been a restaurant professional for 29 years. He was an Executive Chef in some of New York’s hottest restaurants in the late 1980’s and early 90’s, and then moved to Connecticut to be the original Food Editor for Martha Stewart Living. He owned his own catering and consulting business, then opened the first Barcelona in 1995. A graduate of Harvard University, he is responsible for the company’s overall operations and execution.

Bar Taco has two locations, Port Chester and Stamford


The Partridge Invitational Club and

the New Jersey Restaurant Association

(NJRA) teamed to raise funds to ben-

efit the NJRA’s Educatuional Founda-

tion and Partridge’s Scholarship fund.

The night of artisan food and drink

brought many of the Garden State’s

most talked about toques into one

kitchen to present a true culinary ad-

venture. The chef lineup included:

Anthony Bucco, of Hamilton Farms

Golf Club, 90 Acres/Natirar’s David

Felton, Jack Koumbis of Assembly

Steakhouse, Restaurant Serenade’s

James Laird, Marilyn Schlossbach of

Langosta Lounge and Robert Frattic-

colli of Atlantic City’s Golden Nugget.

Guests loved Bucco’s Barnegat Light

Fluke Crudo, Schlossbach’s Carabin-

ero Spanish Shrimp Paella, the 90

Acres Pork Belly prepared by Felton,

Koumbis’ Sliced Jersey Bison Strip

Steak with Potato Cake, the Venison

Osso Bucco from Chef Bucco and

the grand finale Fratticciolli’s Trio of

Chocolate. The Partridge Club’s mis-

sion is to raise scholarship funds for

institutions of higher learning pro-

viding training for students pursuing

a career in the Hospitality Industry.

Further, it is to promote mutual busi-

ness interests among its members

and to stimulate friendship and fel-

lowship. The New Jersey Restaurant

Educational Foundation (NJREF) is

the educational arm of the New Jer-

sey Restaurant Association (NJRA).

EYE kudos to Deborah Dowdell and

Jeanna Drechsler from the NJRA for

their tireless work in helping make the

event such a success.

The James Beard Foundation is a

national not-for profit organization

based in New York City dedicated to

celebrating, preserving and nurturing

America’s culinary heritage and diver-

sity in order to elevate the apprecia-

tion of our culinary excellence.

Established in honor of James

Beard, the late cooking teacher, jour-

nalist, and food consultant who is

widely considered the father of Ameri-

can gastronomy. The Foundation’s

mission is to celebrate, preserve and

nurture America’s culinary heritage

and diversity in order to elevate the

appreciation of our culinary excel-

lence.

Partridge NJRA at James Beard HouseNEW YORK, NY---EYE notes that two of the food service industry’s most influential

associations combined forces last month with a much anticapated gala event at Manhattan’s

James Beard House.

// EYE

Legendary Jersey Shore chef owner Marilyn Schlossbach

(L to R) Debragga’s Marc Sarrazin, Marc Fuchs of M. Tucker and Restaurant Associates’ Dick Cattani

(L to R) Chef Jack Koumbis of the Assembly Steakhouse and Restaurant Seranade’s Chef James Laird

GCG Risk Management’s Ross Gnesin (L) worked with Partridge Club members including Maureen Cole of Minners Design to create a truly memorable event

Garden State healthcare food service legends Tony Almedia and Betty Perez

(L to R) The Pro-Tek contingent was led by Chad Daniels, Diane Rossi and Ed Daniels

(L to R) Among the packed house that enjoyed the evening were WH Linen’s Bill Hermanns and Peter Fernandez of Fresh and Tasty Baking


As most restaura-

teurs agree, a res-

taurant’s brand

drives business.

However, negative

publicity resulting

from an actual or alleged food borne

illness outbreak is just one of sev-

eral nightmares that can potentially

put your restaurant out of business.

Other concerns include having the

resources to deal with a public re-

sponse, testing costs, loss of revenue

and additional costs to incentivize

customers to come back to your res-

taurant.

A restaurant owner’s responsibility

goes way beyond simply having em-

ployees wash their hands and wear

gloves. With 35 known pathogens

that can cause food borne illnesses,

a food related claim can affect any

restaurant no matter how fresh you

maintain the food in your kitchen.

Food borne illness is caused by con-

suming contaminated food or drink.

Some common illnesses that fall un-

der this category include salmonella,

e-coli, hepatitis, etc. The majority

of these diseases are caused by bac-

teria, viruses, and parasites; while

other food borne diseases are essen-

tially poisonings caused by toxins

and chemicals.

Fortunately, you don’t have to

handle an outbreak on your own.

By purchasing a food borne illness

insurance policy, restaurateurs can

have better control over their finan-

cial risks in the event of an incident

or outbreak, as well as an instanta-

neous expansion of their team to

manage the crisis. Food borne ill-

ness coverage (also known as trade

name restoration) is a unique insur-

ance product that is not available

as an endorsement, but sold as a

separate policy to cover an actual or

alleged infectious health situation,

as well as coverage for any negative

press that is generated as a result of

the incident.

Purchasing a food borne illness

policy is inexpensive, usually run-

Food Borne Illnesses Can Strike Anytime, Are You Prepared?In today’s world of social media and a 24/7 news cycle, any suspicion of a food borne illness linked to your restaurant can be

devastating. Not to mention, the settlement costs and legal fees required in the aftermath of a lawsuit by just one of the 48 million

people in the U.S. who suffer from food borne illnesses each year, resulting in 128,000 hospitalizations and 3,000 deaths.

// INSURANCE FIORITO ON INSURANCE

Bob Fiorito, Vice President, Business Development at Hub International

“A restaurant owner’s responsibility goes way

beyond simply having employees wash their

hands and wear gloves. With 35 known pathogens

that can cause food borne illnesses, a food related

claim can affect any restaurant no matter how

fresh you maintain the food in your kitchen.”


ning anywhere between $750 and

$1500+ per location. This is a small

price to pay to help ensure your res-

taurant not only stays in business

after the damaging effects of an out-

break, but is able to recover its repu-

tation and afford the incentives to

bring customers back.

Underwriters of food borne ill-

ness coverage encourage restau-

rants to be as proactive as possible

in containing the problem, even on

the suspicion of a potential case.

They have a vested interest in con-

tainment, so they usually offer im-

mediate upfront dollars regardless

of deductible to ensure the prob-

lem stays contained.

General liability and food borne

illness coverage are two separate

policies and both are required to

address any claims related to a

food borne illness loss. Your gen-

eral commercial liability policy will

only cover injury costs, defense

costs and judgments.

Food borne illness coverage is

essentially a Contingent Business

Interruption insurance policy spe-

cifically tailored for food borne

illness, which covers accidental

contamination, malicious con-

tamination, public announcement,

media response, dealing with the

health department, set up of 1-800

hotline to help prevent infected

patrons going to the media, resto-

ration of trade name, continuity

expenses and immediate access

to a special 24/7 hotline set up for

food borne illness related claims or

potential claims, which guides the

restaurant owner through anything

that is needed to address the issue.

If the problem progresses, most

policies will cover: loss of revenue

drops, expenses to cover rent, staff

and general overhead, as well as re-

opening expenses and in most cas-

es, money to go toward incentives

to bring people back.

Did you know that there is a legal

obligation in most states to know

when an employee has vomited,

has had a case of diarrhea, or has

traveled outside of the country?

Therefore, having formal employee

procedures for reporting illness, as

well as implementing an awareness

program is essential.

For more details on upcoming

seminars on protecting your res-

taurant, sponsored by HUB Inter-

national and TFS, contact Robert

Fiorito at 212-338-2324 or robert.

[email protected] or

visit his website, www.hubfiorito.

com



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position prepping in Chicago¹s most

famous Italian restaurant, Spiaggia. He

spent a year and a half learning from

Chef Paul Bartolotta and, wanting to

find the origin of his mentor’s awe-in-

spiring recipes, he followed the Chef’s

footsteps to Italy.

He trained with the venerated Ital-

ian chef Valentino Marcattilii at Ris-

torante San Domenico in Imola and it

was there, learning to cook in the Old

World-style kitchen, that he began his

Italian transformation. He learned ev-

erything about the kitchen while in

Imola, visiting the markets to choose

the best produce, making pasta by

hand, creating fragrant sauces, scal-

ing and filleting Mediterranean fish;

butchering lamb and poultry. For the

next seven years, he studied the hands-

on, ingredient-driven cooking style

of the Italians, working with Marcat-

tilii and traveling across the country

for informal, but equally important,

cooking lessons with friends. “I was the

American, standing over Italian shoul-

ders asking Why?” he says of his need

to understand their every move in the

kitchen. It was on one of those cooking

jaunts that he met his wife, a Southern

Italian woman whose passion for and

knowledge of Italy’s food offer constant

inspiration for the chef.

In 2007, White partnered with New

York’s accomplished restaurateur Chris

Cannon and took the helm of the James

Beard Award winning (2003) L’Impero

and Alto. With White’s Northern Ital-

ian menu and the partners’ shared

love for Italian dining and hospitality,

Alto quickly garnered a three-star re-

view from The New York Times and was

awarded a Michelin Star for the 2009

Guide.

The opening marks the first of two

announced White restaurants opening

in 2012, the second being Nicoletta, a

pizzeria in the East Village of New York

City, scheduled to open in March.

currently form a working alliance un-

der the name of Waypoint including

Apex Foodservice Group, Benchmark

Sales, Dougherty Brokerage Compa-

ny, Food Sales West, FSI Southwest,

Innovative Concept Group, Inter-

Mark Sales, and Midwest Venture

Partners.

A ninth company independent

of the current Waypoint alliance, C

Mascari & Associates, will also join

Advantage Waypoint LLC. Advantage

Waypoint LLC is headquartered in

Tampa, Fla. and led by Bud Taylor,

chief executive officer, former presi-

dent of Innovative Concept Group.

Advantage Waypoint LLC will have its

own officers and board of directors.

“By unifying nine outstanding

companies and partnering with ASM,

Advantage Waypoint LLC will become

the first sales and marketing company

to provide national coverage for food

service clients,” said Taylor. “We look

forward to building upon the current

success of these great companies.”

Founded in 1987, Advantage Sales

and Marketing (ASM) is a premier

sales and marketing agency commit-

ted to building brand value for their

clients and customers.


keting solutions include headquar-

ter sales, retail merchandising and

marketing services, specializing in

client and customer events, publica-

tions and assisted-selling services for

the grocery, drugstore, club, conve-

nience, natural/specialty, consumer

electronics,sporting goods and home

center industries.

Waypoint Merge, from page 14 Toque, from page 25

Gordon, from page 10

tion company until 1973. Through

a number of acquisitions, as well as

internal product category expan-

sion, Perkins has become a leading

broadline foodservice distributor in

the Northeast.

Gary and Larry Perkins are the

third generation of the Perkins fam-

ily to run the day-to-day business

operation. They will continue to lead

their team of more than 635 employ-

ees.

“As a family owned business, it was

important to us to find the right part-

ner to help this company move into

the future,” said Gary Perkins, CEO

of Perkins. “We are thrilled that the

values of Gordon Food Service are

so closely aligned with ours; those of

integrity, value, service, quality, and

hard work.”

Larry Perkins, President of Per-

kins, mentions, “Our family believes

that by being a part of Gordon Food

Service, our employees will continue

to enjoy the culture which Perkins

has spent decades building. We are

excited about what the future holds

and know that as our customers un-

derstand our increased capabilities,

they will be delighted.”

Family-owned since its founding

in 1915, Perkins is New England’s

leading independent wholesale dis-

tributor of foodservice and sanitary

maintenance supplies with distri-

bution centers in Taunton, MA and

New Windsor, NY; cross-docking fa-

cilities in Springfield, MA and West-

brook ME; and three Restaurant

Superstores. Servicing customers

ranging from casual and fine din-

ing to healthcare, bakeries, schools,

lodging, and building maintenance

companies.

Since 1897, the people of Gordon

Food Service have been committed

to delivering uncompromising qual-

ity, outstanding value and excep-

tional customer service. What began

as a simple butter-and-egg deliv-

ery service is today North America’s

largest family-owned and managed

broadline foodservice distributor.

Gordon Food Service distributes to

foodservice operators within the

Midwest, Northeast, and Southeast

regions of the United States and

coast-to-coast in Canada. The com-

pany also operates 148 GFS Market-

place retail stores, which are open

to the public and provide the ben-

efits of restaurant-quality products

and friendly, knowledgeable service

without a membership fee.

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“W ith this landmark partnership,

I am pleased to launch ASM

into the foodservice industry,” said

Sonny King, ASM chairman and chief

executive officer. “Advantage Waypoint

allows ASM to provide our clients with

unparalleled service in the foodservice

industry nationwide.”


prised of the eight companies that

currently form a working alliance un-

der the name of Waypoint including

Apex Foodservice Group, Benchmark

Sales, Dougherty Brokerage Company,

Food Sales West, FSI Southwest, In-

novative Concept Group, Inter-Mark

Sales, and Midwest Venture Partners.

A ninth company independent of the

current Waypoint alliance, C Mascari

& Associates, will also join Advantage

Waypoint LLC.

“By unifying nine outstanding com-

panies and partnering with ASM, Ad-

vantage Waypoint LLC will become

the first sales and marketing company

to provide national coverage for food

service clients,” said Taylor. “We look

forward to building upon the current

success of these great companies.”


keting solutions include headquarter

sales, retail merchandising and mar-

keting services, specializing in client

and customer events, publications and

assisted-selling services for the grocery,

drugstore, club, convenience, natural/

specialty, consumer electronics, sport-

ing goods and home center industries.

Major Brokerage Shakeup In Metro NY As Advantage And Waypoint MergeAdvantage Sales & Marketing LLC (ASM) recently announced it has agreed to become an equity partner in Advantage Waypoint LLC, a newly

formed sales and marketing company focused on the foodservice industry.

// NEWS MERGER

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


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For many food service profes-

sionals, negotiating a good

lease or lease renewal against

an experienced landlord or

their agent can be a challenge. While

a food service professional thinks of

marketing, managing and menus,

savvy real estate agents and brokers

are specialized sales people. Their job

is to sell restaurant tenants on leasing

their location or location at the high-

est possible rental rate.

Food service tenants may go

through the leasing process once or

twice in their entire lifetime – yet they

have to negotiate against seasoned

professionals who negotiate leases ev-

ery day for a living.

Whether you are negotiating a lease

renewal or leasing a new location for

the first time for your food service

business, these are some tips for ten-

ants that I teach in seminars at restau-

rant shows:

Negotiate to Win: All too frequently,

food service tenants enter into lease

negotiations unprepared and don`t

even try winning the negotiations.

Without negotiating to win, you won`t

switch from defensive to offensive.

With big commissions at stake, you

can be sure the landlord`s agent, alter-

natively, is negotiating fiercely to win.

Be Prepared to Walk Away: Try to

make objective decisions. Whoever

most needs to make a lease deal will

give up the most concessions. A good

food service business in a poor loca-

tion will become a poor business.

Ask the Right Questions: Gathering

information about what other tenants

are paying for rent or what incentives

they received will position you to get

a better deal. Consider that your land-

lord and his agent know what every

other tenant in the property is paying

in rent, so you must do your home-

work too.

Brokers … Friend or Foe? Real es-

tate agents and brokers typically work

for the landlord who is paying their

commission. It is not normally the

agent`s role to get the food service

tenant the best deal – it is their job to

get the landlord the highest rent, the

biggest deposit, etc. The higher the

rent you pay, often the more com-

mission the agent earns. If you are

researching multiple properties, try to

deal directly with the listing agent for

each property, rather than letting one

agent show you around or show you

another agent`s listing. Your tenancy

is more desirable to the listing agent

if he can avoid commission-splitting

with other agents.

Ask for More Than You Want: If you

want three months free rent, ask for

five months. No one ever gets more

than they ask for. Be prepared for the

landlord to counter-offer and negoti-

ate with you as well.

Negotiate the Deposit: Large de-

posits are not legally required in a real

estate lease agreement. Deposits are

negotiable and, more so than any-

thing else, often serve to compensate

the landlord for the real estate com-

missions paid out to the realtor. If The

Lease Coach is negotiating a lease re-

newal for a tenant and your landlord

is already holding your deposit, we

negotiate for a refund of the deposit.

Measure Your Space: Food service

tenants frequently pay for “phantom

space”. Most food service tenants are

paying their rent per square foot, but

often they are not receiving as much

space as the lease agreement says.

Negotiate, Negotiate: The more time

you have to put the deal together and

make counter-offers, the better the

chance you have of getting what you

really want. Too often, food service

tenants mistakenly try to hammer out

the deal in a two- or three-hour mara-

thon session. Negotiate in stages over

time instead.

Educate Yourself and Get Help: Un-

less you have money to throw away, it

pays to educate yourself. Taking the

time to read about the subject or lis-

ten in on a leasing webinar will make

a difference. And, don`t forget to have

your lease documents professionally

reviewed before you sign them. With

hundreds of thousands of dollars in

rent at stake, personal guarantees and

other risks, you can`t afford to gamble.

Food Service Professionals - Negotiate Your Commercial LeaseWhat do half a million food service professionals and restaurant owners have in common?

They lease space for their business from a commercial landlord. Thousands of these tenants

have heard me preach and teach in person at the big restaurant shows around the country

including New York, Orlando, Los Angeles, San Diego and Chicago.

// REAL ESTATE

Dale Willerton - The Lease Coach is a Lease Consultant who works exclusively for tenants. Dale speaks at restaurant shows and is author of Negotiate Your Restaurant Lease or Renewal.


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Booth #1467

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“I like the stuff from the gar-

den and from the farm,” ex-

cited fourth-grader, Eva, 9,

said. “They’re more tastier.”

When they’re not enjoying green stuff,

children at the school are eating Span-

ish rice and whole pieces of chicken.

Fourth-grader Jonah, for one, said he’s

felt healthier since eating the school’s

lunches. They’re healthy,” he said.

“They make you feel good, not bad like

junk food.”

P.S. 11 at 320 W. 21st St. has managed

to combine several food programs

to become something of a holy grail

for the local, sustainable and organic

food-in-school movements. Children

at the school grow their own veggies

in a garden, have lunches made by a

professional chef, and even run their

own farmer’s market.

Most importantly, the school is the

first in the city to use food grown on

local farms, left over from its student-

run farmer’s market, in its cafeteria,

though the school’s staff said that

didn’t come without a fight. “We were

getting all this great food (for the farm-

er’s market), but we were not allowed

to do anything with it,” said Principal

Bob Bender. “So we pushed the De-

partment of Education.”

Up until last year, the school had to

give away any of the farmer’s market

produce it didn’t sell. When Bender

and Deborah Osborne, P.S. 11’s after-

school director, asked DOE officials

if they could serve it in the cafeteria,

they were skeptical.

The school had to send over soil

tests to the department’s central office

and prepare reports. After months,

they eventually got the okay. “We fi-

nally got approval,” Bender said. “Now

we can serve what we have in the gar-

den and what’s left over from the farm

market.”

The school is able to use veggies

from Stoneledge Farm in South Cairo,

NY, along with flash-frozen local pro-

duce from Winter Sun Farms. Because

of the variety of farm-fresh ingredients

the school can use, it is able to craft a

unique menu for its students that dif-

fer from standard Department of Edu-

cation servings.

“Our kitchen staff isn’t opening

cans,” Osborne said. “They’re making

flatbread pizzas with homemade to-

mato sauce and chili’s from scratch.”

The push for healthier food in schools

has ramped up in recent years. Re-

cently the Obama administration an-

nounced new rules for school food

programs, which will add more fruits

and vegetables to cafeteria menus.

The school has made numerous other

changes over the past five years, which

have helped it gain a reputation for

having one of the city’s top food pro-

grams.

All of the school’s food is cooked

with olive oil, which parents pitched

in to pay for. There’s a salad bar avail-

able in the cafeteria every day, too.

“I say I was the most hated principal

in all of Christendom when I banned

chocolate milk,” Bender said.

Despite the lack of sugary drinks,

Bender said kids at the school love to

grow their own food, or get it from a

nearby farm. “I like to know how they

grow our food,” said Kai, 9, who hopes

to visit one of the farms. “Plus, I want

to see people milking a cow.” Another

student, Emma, threw some salad and

a dollop of homemade dressing next to

her chicken, a regular addition to her

plate. “I think the salad is really good,”

she said. “It’s healthy. It’s sweet.”

The Wellness in the Schools pro-

gram helps the school have its own

full-time professional chef, Cynthia

Tomasini, who’s been whipping up

meals and teaching kids to cook at the

school since September. “We’re able to

put together a menu that encourages a

plant-based diet with an emphasis on

freshness,” Tomasini said. “I love com-

ing into the kitchen and showing the

kids how to make an item they’ll see

on our monthly menu.” The kids are

taught to value foods that are organic,

local and seasonal, and to follow their

veggies from the farm, either their

own or ones upstate, to the kitchen

and onto their plates.

Matilda Brooker, a parent with two

boys at P.S. 11, said the program has

transformed the way her kids look at

food. “The farmer’s market, we buy all

our veggies from there,” she said. “It’s

a no-brainer, really. It’s good, healthy

food for the kids.”

NYC City Schools Rolls OutFarm To Table ProgramThere are amazing things happening in the cafeteria of P.S. 11. Instead of biting into fatty

chicken nuggets and snacking on greasy French fries, kids are feasting on farm fresh kale,

collard greens and other veggies.

// NEWS SCHOOLS

P.S. 11 has managed to combine

several food programs to become

something of a holy grail for the local,

sustainable and organic food-in-

school movements.


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The annual event, which an-

nually attracts a sold-out

crowd, brought dozens of

demonstrations, tastings,

and seminars including the Elite

Cru Wine Tasting, Bourbon Tasting,

Celebrity Dine Around, Grand Tast-

ing, the champagne and chocolate

themed Bubbles & Bon-Bons and

food-related contests, including the

Grape Stomp and Oyster Open.

The Bourbon Tasting, presented by

Beam Global Spirits & Wine, kicked

off the event. A cooperative effort be-

tween Beam Global Spirits & Wine,

Burger Bar and AVO Cigars, the event

included a bourbon-inspired menu

paired with fine bourbons, including

Maker’s Mark, Booker’s, Knob Creek

and Jim Beam. Beam whiskey profes-

sor Bernie Lubbers, named Global

Whiskey ambassadorof the year in

2009, attended.

The highlight event was the Celeb-

rity Chef Dine Around, presented by

Moët & Chandon. Chefs Bobby Flay,

Todd English, Robert Irvine and Marc

Forgione were among the world-class

chefs that hosted the evening of fine

food. There were live cooking stations

with celebrity chefs preparing some

of their specialties and wine or beer

pairings to complement each dish.

Chocolatier Jacques Torres, with mas-

ter pastry chefs Emily Luchetti and

Lynn Mansel, created elaborate des-

sert displays.

Other celebrity chefs that appeared

during the weekend event included

Govind Armstrong, Donatella Arpaia,

Kim Canteenwalla, Mary Ann Esposi-

to, Elizabeth Falkner, Ben Ford, Jason

Santos, Betty Fraser and Marcela Val-

ladolid as well as winemakers Nico-

letta Canella, Bob Lantosca and Kate

MacMurray.

Once again a highlight was the Sun

WineFest Grand Tasting, featuring

beer, wine, specialty spirits and foods.

More than 1,000 brands of wine, beer

and spirits showcased, along with

signature dishes from a variety of res-

taurants.

There was also the 3rd annual Mo-

hegan Sun WineFest Grape Stomp,

with 16 teams competing to get the

most juice out of their grapes. The

competition benefits the American

Diabetes Association.

The corks were also popping with

Perrier-Jouët flowing as Torres and

Luchetti, along with Daisy Martinez,

host of Viva Daisy on the Food Net-

work and Mansel presented decadent

desserts served with champagne and

cheeses at the Bubbles & Bon Bons

dessert event.

The event also hosted the 8th an-

nual Mohegan Sun Oyster Open

which hosts professional shuckers

from the best restaurants, raw bars

and shellfish and seafood companies,

who competed for a $3,500 cash prize

and the championship belt.

Mohegan Sun WineFest Brings Many of Metro NY’S Top Chefs to CTMohegan Sun’s annual Sun WineFest, a three-day extravaganza featured celebrity chefs,

gourmet food, premium wines, top shelf spirits, food demonstrations, seminars, entertainment,

champagne and chocolate was held last month.

// NEWS EVENTS

Once again a highlight was the Sun

WineFest Grand Tasting, featuring beer,

wine, specialty spirits and foods. More

than 1,000 brands of wine, beer and

spirits showcased, along with signature

dishes from a variety of restaurants.


Booth #1535

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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

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Booth #1638

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Documents

February 2012