january 2013
DESCRIPTION
Total Food Service's January 2013 Digital Edition featuring Metro New York's foodservice news and happenings.TRANSCRIPT
2 • January 2013 • Total Food Service • www.totalfood.com
3 • January 2013 • Total Food Service • www.totalfood.com
In total, The Institute of Culinary
of Education had four separate
evening events that raised mon-
ey for four separate organiza-
tions. The total raised was $13,875.
In all cases, the chefs or chef-in-
structor, who led these classes, do-
nated their time. Anita Jacobsen’s The
Great New York Steakhouse Cooking
Class raised: $2100 for The In Good
Company Hospitality charity for San-
dy Relief. Italian Surf &Turf Chef-In-
structor: Greer Nuttall raised $1820 for
the Hurricane Sandy New Jersey Relief
fund. Chef-Instructor Melanie Under-
wood Sweet & Salty Baking class raised
$1955 for The Stephen Siller Tunnel to
Towers Foundation in Staten Island.
The School's Hurricane Sandy Benefit
Dinner, which was headlined by Guest
Chef, Author and TV Personality from
Chicago: Rick Bayless raised $8000 for
Mayor’s Fund to Advance New York
City.
The school runs one of the largest
programs of hands-on recreational
cooking classes and wine education
courses in the country, with more than
26,000 enthusiasts taking any of the
1,500 classes offered each year.
ICE offers comprehensive 8- to
13-month career training diploma
programs in Culinary Arts, Pastry &
Baking Arts, Culinary Management
and Hospitality Management.
ICE traces its roots to 1975, when Pe-
ter Kump opened Peter Kump's New
York Cooking School, one of the first
culinary schools in New York City.
Kump's philosophy was to concen-
trate on teaching cooking techniques
and flavor development at a time
when most other cooking schools
were only teaching recipes. ICE also
hosts private hands-on cooking
events such as corporate entertain-
ing, corporate team building and clos-
ing dinners, or personal celebrations
such as birthdays, rehearsal dinners,
or special reunions.
In 1983, Kump inaugurated a pro-
fessional program to train aspiring
chefs. A number of his former teach-
ers, including James Beard, Beck,
Marcella and Diana Kennedy taught
classes. A number of other notable
chefs, including Julia Child, James
Peterson, David Bouley and Jacques,
were frequent guest instructors.
When Kump died in 1995, the
school was acquired by Rick Smilow,
an entrepreneur with an interest in
education and the culinary arts. After
the acquisition, the school’s profes-
sional programs expanded, requir-
ing a move to its current location
in the Chelsea neighborhood of the
Manhattan borough of New York City
at 50 W. 23rd Street, where it has ex-
panded twice, in 1999 and 2004. In
1999, the older East 92nd Street facility
was closed. In 2001, the school's name
was changed to The Institute of Culi-
nary Education.
"We are happy and proud that we
have the resources and staff to achieve
these fundraising results," Smilow
noted. We trust you will use the funds
wisely, and thank you for all you do to
help families who now need the most
help." We are happy and proud that we
have the resources and staff to achieve
these fundraising results. We trust you
will use the funds wisely, and thank
you for all you do to help families who
now need the most help Rick Smilow,
President.
ICE Teams With Mayor’s Fund To Get City Back On Feet After SandyFollowing the hardship and damage caused by Hurricane Sandy on October 29th,
The Institute of Culinary Education decided to hold classes and events to raise
money for those most in need.
// NEWS RECOVERY
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This franchise development
will bring the burger chain to
Manhattan for the first time in
its 60-year history. The first Fatburger
location will open in the Murray Hill
neighborhood in the Spring of 2013.
As one of the largest and most suc-
cessful restaurant management com-
panies in New York City, The Riese
Organization will develop and operate
multiple Fatburger locations across
Manhattan, as well as the counties of
Queens, Bronx, Brooklyn, Nassau and
Suffolk. The Riese Organization has
over 70 years of success and experi-
ence running more than 75 restau-
rants across the city including brands
such as: TGI Fridays, Pizza Hut and
KFC.
“We are confident that The Riese
Organization will carry our brand to
success in the New York City market,”
said Andy Wiederhorn, CEO of Fat-
burger. “We waited to find the right
franchise partner to strategically en-
ter this historically difficult restaurant
market and believe we have found it
in The Riese Organization. They are
legendary operators and we are de-
lighted to have them as partners. We
look forward to bringing our delicious
burgers, which have been a staple in
Hollywood as well as elsewhere on the
West Coast, to New Yorkers.”
“I like the idea that Fatburger has
been around for a long time and has
been successful in a major metropolis
like Los Angeles,” Dennis Riese, Chair-
man and CEO of The Riese Organiza-
tion states. “Appealing to the restau-
rateur is the myriad of possibilities to
market the brand. Many celebrities
often say, ‘I’ve been eating Fatburger
since I was a kid.”
Fatburger currently has over 140
locations across the United States,
Canada, Asia and the Middle East. The
brand known for its flavorful burgers
made with lean meat and available
in sizes Small to XXXL, is growing at a
rapid rate of both nationally and inter-
nationally in more than 27 countries.
The deal marks the return of Fat-
burger to Metro New York. Fatburger
has had its problems in NYC in the
past, having shut down past attempts
there.
Is there appetite enough in the Big
Apple for another burger joint, when
the city is already overflowing with
such chains as Five Guys, Shake Shack,
5 Napkin Burger and many others?
Riese, chairman and CEO of his
eponymous company certainly thinks
so. "I like the idea that it has been
around for a long time and has been
successful enough in a major metrop-
olis like Los Angeles," Mr. Riese said.
Also appealing to the restaurateur
is the myriad of possibilities to mar-
ket the brand. "You could get celebri-
ties to say, 'I've been eating Fatburger
since I was a kid,' " he said.
"We are bringing Hollywood to
New York," said Fatburger CEO Andy
Wiederhorn. The restaurateur said
he partnered with Riese Organization
because of its vast real estate holdings
and experience in managing restau-
rants. Riese owns most of the build-
ings where it operates restaurants,
including 507 Third Ave. Unlike most
of its eateries, which operate neigh-
borhoods with lots of tourists or busi-
nesses, Riese wants to open Fatburger
in mostly residential neighborhoods
where there are lower rents, Mr. Riese
said.
"There is always room for another
great burger place," said Stephen Za-
gor, dean of culinary business and
industry studies at the Institute of Cu-
linary Education. "Riese's challenge
will be maintaining the quality and
precision that a great burger place
needs."
Like some of the more upscale burg-
er places, Fatburger cooks its burgers
to order. And it must be doing some-
thing right. Last year, system-wide
sales were $82 million. Revenues per
store range from $1 million to $6 mil-
lion, Mr. Wiederhorn says.
"I'm not worried about our product
competing in New York," he said. "I'm
confident that our burger will be well
received."
Main Office: 282 Railroad AvenueGreenwich, CT 06830
Publishers: Leslie & Fred Klashman
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 2013 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburg, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes
to Total Food Service, P.O. Box 2507, Greenwich, CT 06836
Riese Inks Pact To Bring Hollywood Favorite To Big AppleFatburger, famous for fresh, made-to-order burgers and synonymous with the West Coast,
recently announced the signing of an agreement with The Riese Organization to bring the
brand to New York City and surrounding areas.
// NEWS RESTAURANTS
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Food Trends Experience The new Food Trends Ex-
perience is a tasting adven-
ture providing direct access
to products, flavors and ingredients
driving the most recent trends in the
market – healthy, organic, sustain-
able, ethnic, artisanal, fusion and
more. This is your fastest and most
convenient way to see, taste, discover
and learn about the new culinary in-
novations that will inspire fresh and
fresh menu ideas, delight customers
and drive profits.
The Food Trends Experience will
bring 100+ food purveyors and pro-
viders in this new tasting arena –
many from New York State, and all in
the show for the very first time! View
the most up-to-date list of participat-
ing vendors at www.internationalres-
taurantny.com.
Healthy Solutions Pavilion Located right next to the Food
Trends Experience, you’ll find the
Healthy Solutions Pavilion – a des-
tination specifically for restaurant
and foodservice professionals on the
quest to source and deliver healthy
dining options. If you want to ad-
dress guest requests, build customer
loyalty or just make changes to your
menu, this will provide you with the
tools, resources, and product you
need to make it happen.
Culinary Demonstration Theater
Located within the new Food
Trends Experience, the Culinary
Demonstration Theater is an educa-
tional, interactive and entertaining
area where restaurant and foodser-
vice TRENDS are showcased by in-
dustry professionals who are abreast
of what’s hot in the food world.
Special presentations in the Theater
will include:
• Farm-to-City Chef Day (Mon-
day, March 4)
• Advanced Sustainable Seafood
Cookery
• Food Preservation for the
Modern Kitchen
• Gluten Free Anywhere
And the featured chefs as of press
time include:
Certified Master Chef Fritz Son-
nenschmidt – Retired culinary Dean
of CIA, Master Chef Fritz not only
holds the highest ranking certifi-
cation bestowed by the American
Culinary Federation, he has taught
many of the top chefs coming from
the CIA as well. A native of Germany,
CMS Fritz is a member of the Amer-
ica Academy of Chefs Honor Society
“Hall of Fame”, and hold numerous
honors such as ACF Chef of the Year
and several gold medals from the In-
ternational Culinary Competitions.
CMS Chef Fritz brings many insights
that you will not want to miss!
Kevin Kottle – Hell’s Kitchen (Sea-
son 6) runner-up, graduate of CIA,
and an aggressive proponent of the
Department of Agriculture “Farm to
Chef”, Kevin brings his expertise to
the Demo Theater to share some of
the tips that have propelled his ca-
reer. Training under Master Chef
John Joho and then French Master
Chef Raymond Ost, Chef Cottle began
to fuse contemporary New England
cuisine with the elegance of French
gastronomy. Chef Cottle’s is now
the Executive Chef at the prestigious
Country Club of Farmington, and was
recently honored to cook at the James
Beard House as part of the best hotel
chef series featuring “28 Atlantic” res-
taurant.
Farm to City Expo – New! “Growing the Local Food Economy:
Trends, Infrastructure, and Purchas-
ing”
Features & Highlights Set For The International Restaurant & Foodservice Show Of New YorkEach of the IRFSNY features and highlights has been developed to help you become
MORE informed, MORE educated, MORE competitive and MORE profitable.
// NEWS EVENTS
continued on page 51
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In some cases, they aim to end up
even better than they used to be.
Some establishments, like Fort
Defiance and the Ice House, are back
and ready to serve customers. What
follows is a status update on some of
the area's businesses, from the heav-
ily impacted spaces along the water
at Liberty Warehouse, like the dev-
astated Mile End commissary, to the
reopened restaurants and bars further
inland.
One of the lesser-publicized stories
in the aftermath of Sandy is the havoc
the storm wreaked on the sleek, 6,000
square-foot commissary that sup-
plies the two Mile End restaurants. "It
destroyed pretty much everything,"
says owner Noah Bernamoff, who had
spent over a year getting the place off
the ground to make operations go
smoother for his small delis in Brook-
lyn and Manhattan. Not long before
the storm, it had gotten to a point
where the space could also handle
production for catering and special
events. Bernamoff was even consider-
ing concession opportunities. That's
gone.
Not being able to use the facility is
a nightmare for production. Smoked
meat, Mile End's most popular item,
had to go off the menu for three weeks
in the wake of Sandy. There was no-
where to make it. Bernamoff finally
headed upstate a few weeks ago and
Red Hook's Restaurants And Bars Battle to ReopenRed Hook was one of the areas most impacted by Hurricane Sandy. Many of the
neighborhood's restaurants and bars remain shuttered because of storm damage;
they're in the process of rebuilding, with owners and employees working around the
clock to clean, restore, and come up with enough cash to get things back to normal.
// NEWS RESTAURANTS
continued on page 82
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"Hospitality Media Group
was selected due to their
innovative approach to
trade show development and their
team’s extensive hospitality experi-
ence, coupled with strong operational
skills and attention to bottom line per-
formance. We are delighted to have a
partner in HMG that also values and
is dedicated to providing superb ser-
vice and an outstanding experience,”
said Joe McInerney, CHA and AH&LA
President and CEO and a member of
the IHMRS Board of Directors.
Each year, the IHMRS brings to-
gether hoteliers and food service pro-
fessionals in search of the hospitality
industry’s newest products and ser-
vices. The trade show has long been
acknowledged as the gold standard for
this segment of the industry.
“We are pleased to announce the
appointment of Phil Robinson as VP
Group Show Director for HMG, re-
sponsible for the development and
management of the IHMRS show,
along with our additional trade fair
brands,” said Finn.
“I am delighted to join the HMG
team and feel privileged to continue
to serve the hospitality sector,” said
Robinson. Prior to joining HMG, Rob-
inson spent 23 years with George Little
Management (GLM) managing trade
shows in multiple market segments
including the IHMRS. In his new role
with HMG, Robinson will report di-
rectly to Finn.
“HMG’s management of IHMRS
HMG Awarded Management Contract For IHMRS Hospitality Media Group LLC (HMG) has been awarded the International Hotel, Motel +
Restaurant Show (IHMRS) management contract beginning in 2013 and continuing through
2015, according to Michelle Finn, President of HMG.
// NEWS IHMRS SHOW
continued on page 79
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As word spread beyond
Sicily and Southern Ita-
ly of Moak’s exceptional
taste, the company
grew in size and pro-
duction capacity. Today, through his
steadfast dedication to quality, Moak
has become one of the most impor-
tant espresso producers in the world
and is enjoyed in 45 countries.
When the company decided it was
time to expand to the United States,
they hired Design Foods in East Nor-
wich, NY as their exclusive importer.
Charlie Mastropaolo, one of the
owners of Design Foods, stated, “We
are proud and honored to represent
such a fine company as Moak. Their
passion for espresso will offer restau-
rant operators in the United States a
premium espresso without the pre-
mium price. We have hired renown
advertising agency Block & DeCorso,
which specializes in food and bever-
age to launch our creative ad cam-
paign to the foodservice industry to
begin to build brand awareness of
Caffé Moak.”
Since the beginning, Moak has ad-
opted the system of single roasting.
That is every type of coffee bean is
handled separately to reach its ideal
roasting level so Moak can create bal-
anced Arabica and Robusta blends
with reference to taste, acidity and
flavor. This process respects the char-
acteristic taste and sensory qualities
of every bean varietal and consistently
produces top quality coffee as the
green seeds pass through all the roast-
ing phases from the green seeds to the
finished blend.
Moak Espresso is a creamy coffee
blend with an extraordinary flavor
with nuances of cocoa, honey and
licorice. The flavor of its aftertaste is
long lasting. Restaurant operators can
purchase Caffé Moak in beans, ground
or convenient pods.
For more information or product
samples of Caffé Moak contact Charlie
Mastropaolo or Jenn Costas at Design
Foods, 516-802-7727.
Caffé Moak Espresso Is Now Offered In The Metro New York Area For The First TimeMoak began as Giovanni Spadola followed his passion for espresso coffee excellence by starting his business with a single roasting machine.
// NEWS INNOVATIONS
Since the beginning, Moak has adopted the system of single roasting. That is every type of coffee
bean is handled separately to reach its ideal roasting level so Moak can create balanced Arabica
and Robusta blends with reference to taste, acidity and flavor.
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BOOTH #
2625
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On December 5, 2012, Ray suffered a
massive heart attack on his way home
from work. Ray spent 30 years as a man-
ufacturers' rep in the Upstate NY MAFSI
Region 2 area as a mentor, colleague and
especially a friend. Ray served as a Prin-
cipal of Quality Rep Source in Rochester,
NY and in 2007 merged with Bassett-Car-
ragher Associates to form Link2 Hospi-
tality Solutions. In 2010, Ray and his wife
Karen relocated to the North Carolina
area where he assumed the responsibil-
ity of helping BMIL Technologies grow its
Bally Walk-In international business.
His positive impact on the region
helped put MAFSI Region 2 on the na-
tional foodservice map. Ray took great
pride in his involvement with MAFSI and
his contributions to the organization
will never be forgotten. He served many
years on the MAFSI Board of Directors as
well as holding such national offices as
Treasurer, Vice-President and President
in 2004.
Ray and Karen, his wife of four de-
cades, have three remarkable children
and several grandchildren. He cherished
his time with family and friends and
was always able to manage that delicate
balance between work and family. Ray
touched many lives throughout his per-
sonal life and career and he will be great-
ly missed by all.
Ray's family is planning a date to
spread Ray's ashes while aboard the
Carolina Princess in Morehead City, NC.
Everyone who knew Ray knew he always
wanted a boat; this is a fitting tribute.
Metro New York's equipment and supply community were sad to hear of the sudden passing of our friend,
colleague, long-time MAFSI member and past president Ray Ward.
// OBITUARY RAY WARD - APR. 10, 1948 - DEC. 5, 2012
Equipment And Supply Industry Mourns Passing Legendary Upstate Rep Ward
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BOOTH #
957
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BOOTH #
2465
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How did you get into the industry?I fell into it; a friend of
mine was working at
a place called Enchanted Gardens in
Queens. And, I was about 15 and he
said, look dude, there's a dish washing
job available why don't you take it? I
can't even remember what it paid.
But it was a paid dishwashing job. I
took the dishwashing job and during
the first hour of work a little guy walks
into the kitchen. It was surreal. It was a
huge kitchen. I was just putting glasses
in a rack. It wasn't very busy. And he
said, “Hey what are you doing?” I said,
I'm washing dishes. And he goes no,
no. I thought, did I not put the rack in
correctly?
It was Steve Rubell. And he said, I like
your smile buddy. You shouldn't be in
a kitchen. I'm having a dinner party,
come out and bus. Just be with the
people and help out. And that was my
first foray. I was there at the right time.
He liked useful people around him. He
had a good eye. For some reason he
thought I should be helping out with
the public. I was a gopher, running er-
rands for him, driving for him and Ian
Schrager and then I remember the
day they said listen we're opening this
place in New York why don't you work
for us. And it was Studio 54.
You began as a busboy at Studio 54, what did you learn by watching the amazing Steve Rubell? Well, I learned about the theatrics. And
how it's not just about one thing. For
example, restaurants you know are jok-
ingly called dinertainment. I think that
everything is saturated and it's food
everywhere. Good food. And I'm trying
to provide to you more than just filling
your stomach. This was an experience.
And I learned that hiring is incredibly
important. Having likable people on
your staff that the customers can be
comfortable with and find interesting.
And also you need to know how to treat,
some notably high-end people, and all
types of people. People that you know
are famous, wealthy, but also under-
standing where, people who aren't that
they fit in as well. They're very wealthy
people that wanted to do something.
What Steve Rubell used to tell me is
“It's like a tossed salad.“
If you have too many couples, you need
some gays. You have too many girls,
you need some guys. Just keep tossing
it up to make it interesting. Which is re-
ally ‘dinner party 101.’ right? But I also
learned Hubert Bell was a confident
host, and Ian Schrager was a wonderful
nutsy and boltsy guy.
My question becomes, does success happen with a P and L, does success happen on the floor, how do you marry those two things? What's the wonder-ful mix that makes these things work?You know, it's funny I feel you have to
do the right thing on the floor, there's
no way out so I'm more focused on
getting in the zone, focusing on just
everything working. Synergistically the
best you can. And then the money will
come. And then you have to find some-
one much more qualified than me to
organize it. And make sure that, you
build and maintain. You know there are
certain red flags that go up and I know
if financially things aren't working. You
have to know your strong points.
Does that start with the lease on the property? Yes. The first thing you do is you get a
good deal on the rent or whatever eco-
Richie NotarManaging Director of Notar Hospitality
// Q&A
continued on page 70
"I was a gopher, running errands for him, driving for him and Ian Schrager and then I remember the day they said listen we're opening this place in New York why don't you work for us. And it was Studio 54."
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continued on page TBD
What have you learned as a teacher that you have brought to building the Crossfit team?
We have a great team at our school
with a great administrator. I have
learned that putting the right people
on the team is very important. I have
chosen people who are self-motivated
and exhibit expertise in the areas they
are responsible for, set goals and are
well organized. They genuinely care
about the overall achievement of the
business and make assessments to
continually improve and examine
their effectiveness. They pursue pro-
fessional development to become life
long learners themselves. These are
valuable lessons that can transfer to
any business.
As a kid who grew up in the restau-rant business, what have you been able to pull from that experience?Ha! Hard work, nights and weekends!
The work ethic is rewarding, yet satis-
Teresa Garceau,Owner of Cross Cuisines in Guilford, CT
// MEET THE NEWSMAKER TERESA GARCEAU
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fying. I think every parent should re-
quire his or her children to intern at a
restaurant. I instinctively learned the
joy of exercising the gift of hospitality
by watching my dad. He had charisma
and exemplified the art of entertain-
ing. I loved his passion for catering
and I am happiest when I can make
people happy with food in a social
setting. It is who I am and now I have
an even better way to make them feel
without butter, sugar and pasta.
You've built a reputation as a staple at Crossfit events, how has that helped you build the business?People can trust me. When they see
Cross Cuisines they know that I serve
quality Paleo food at these events, so
they don’t have to worry about not
eating “CLEAN” as they call it in the
Crossfit world. One of the best kudos
I ever received was from Rob Orlando
from Hybrid Athletics in Stamford who
said, “Teresa, you are the only one who
did not cater to the spectators, but ac-
tually cared about the athletes who
worked hard for months to get to this
point. Thank you, your efforts have
not gone unnoticed.” Since then, my
main focus is for the athletes at these
events. I often go around with compli-
mentary oranges and strawberries at
these events just to give them a tiny
electrolyte pick me up with a smile.
You mentioned the Mediterranean influence on your menus, talk about that? Well, an Italian grows up eating pasta
at least three times a week with every
possible combination of beans, veg-
etables and sauce. One of the founda-
tions for Cross Cuisines is converting
traditional meals into Paleo-friendly
ones with innovative substitutes. For
example, we offer Chicken Picatta and
Chicken Marsala, but instead of coat-
ing the chicken with flour we use ar-
rowroot, a gluten-free starch made
from the root of a large perennial plant
grown in the rainforest. Both recipes
are butter free, but you would never
know it, because we’ve replaced it with
wine and extra virgin olive oil.
I converted the pasta to spaghet-
ti squash and continued with the
shrimp fa diavlo, the spaghetti bolog-
nese etc. Instead of lasagna with pasta
and cheese I created a plantain lasa-
gna that is delicious. It happens to be
a top ten entree. I also use almond and
coconut flour instead of white flour
for the sauces and desserts. I have kept
my tomato sauce and my stuffed pep-
pers taste like my mothers (without
the bread crumbs). I love to create, yet
keep the comfort food taste.
Where did the business idea come from?Honestly, Paleo was totally foreign to
me. I had never heard of many of the
ingredients: almond flour, coconut
oil, arrow root, red palm oil, plan-
tains, agave etc. It all started when
my son had begun a paleo challenge
along with members of his Crossfit. I
noticed he was not eating the typical
Italian dinners I had always prepared
and of course that would bother any
Italian mother. I quickly realized how
dedicated he was and decided to join
him, rather than dismiss this fad.
Now in her 50’s, Teresa Garceau explains that
she has watched every food trend, diet, meal
plan, low calorie food product, supplement,
protein powder and weight control philosophy
that has been popular (or not so popular) for
the past 30 years.
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BOOTH #
572
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BOOTH #
2220
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Sandy started as a late-season
hurricane in the Caribbean
before coming ashore in the
United States with 80 mph
winds. Stretching from the Carolinas
to New England, it left 8.5 million
homes and businesses without power
across 15 states.
The financial cost of the storm is
staggering. Disaster modeling compa-
ny Eqecat estimates up to $20 billion
in insured losses and as much as $50
billion in economic losses. Currently,
Sandy ranks as the fourth-costliest
U.S. catastrophe ever, according to
the Insurance Information Institute,
behind Hurricane Katrina in 2005, the
September 11, 2001 attacks and Hur-
ricane Andrew in 1992.
Here are the three key lessons that
businesses need to learn from this
devastating event:
1. Don't Underestimate Your Risk of Flood Flooding is a serious threat to busi-
nesses in many areas of the country.
Three Lessons Businesses Learned From Hurricane SandyEvents such as Hurricane Sandy are a terrible reminder of how devastating natural disasters can be
for businesses and individuals.
// INSURANCE FIORITO ON INSURANCE
continued on page 74
continued on page 74
Bob Fiorito,Vice President of Business Development at Hub International
35 • January 2013 • Total Food Service • www.totalfood.com
36 • January 2013 • Total Food Service • www.totalfood.com
Once again the Cornell Uni-
versity School of Hotel Ad-
ministration gathered in
New York City for a pair of
star-studded events. The 90th annual
CHS Hotel Show Reception welcomed
Big Red alums to one of the society's
largest networking events of the year,
at the Bryant Park Grill. Alums met
from across the globe met for an eve-
ning of great food and drink, indus-
try networking, and opportunities to
meet students, faculty, and staff of
the school on "Show-Sunday." On the
following day, the 11th annual Cor-
nell MMH Reception was hosted at
the Westin New York at Times Square.
The annual event that coincides with
the IHMRS Show honored Antoinette
"Toni" Knorr, general manager of the
St. Regis Hotel in San Francisco. She
received the 2012 MMH Outstanding
Alumna of the Year Award, presented
by the master of management in hos-
pitality (MMH) program.
"Toni was chosen from a highly
competitive field of industry leaders
who have demonstrated exemplary
engagement with the school," said
Michael D. Johnson, dean and E. M.
Statler Professor of Hotel Administra-
tion. "In addition to being a dedicated
Cornell alumna, Toni has enjoyed a
tremendous career, managing some of
the most iconic hotels in the country
with service excellence and innova-
tion."
The award committee selected
Knorr, a 1977 graduate of the program,
after evaluating MMH and MPS (mas-
ter of professional studies) gradu-
ates on a range of criteria, including
academic performance and involve-
ment as a student, career progression,
and continued engagement with the
school. She is a member of the Cornell
Hotel Society, the Tower Club Com-
mittee, and the President's Council
of Cornell Women. She was a featured
speaker during the 2002 Dean's Dis-
tinguished Lecture Series on campus.
She has been with Starwood Hotels
& Resorts Worldwide, Inc., since 2005.
Prior to that she served as director of
hotel operations/asset manager for
Millennium Partners, where she man-
aged five luxury properties. Passionate
about San Francisco, Knorr is chair of
the city's Tourism Improvement Dis-
trict and past president of the Hotel
Council of San Francisco. Previous
recipients of the Cornell MMH Out-
standing Alumna of the Year Award
include Kirk Kinsell, president for the
Americas at InterContinental Hotels
Group; Brian Ferguson, vice president
of supply strategy and analysis for Ex-
pedia, Inc.; Tim Dick, managing direc-
tor of G2 Hospitality Associates GP,
LLC; and Shonette Harrison Carew,
consultant and former vice president
of marketing at Valley Forge Casino
Resort.
Founded in 1922 as the nation's first
collegiate course of study in hospital-
ity management, the Cornell School
of Hotel Administration is recognized
as the world leader in its field. Cornell
also initiated an innovative approach
this year. In lieu of the general mem-
bership meeting that is typically held
during the International Hotel, Motel
+ Restaurant Show, the Cornell Ho-
tel Society hosted an industry panel
on "Defining the New Luxury." Dean
Johnson and E. M. Statler Profes-
sor at SHA, gave an opening address
on the state of the school. Chekitan
Dev IMHI '85, associate professor of
services marketing, moderated the
panel, which featured Ellen Brown
'88, executive vice president, Denihan
Hospitality Group; Richard Cotter '77,
managing director, EVP, Brilla Group;
Chris Hunsberger '81, executive vice
president, Four Seasons Hotels & Re-
sorts; and Joy Kull '09, Gilt Groupe.
// EYE
90th Annual Reception in NYCCornell University School of Hotel Administration
Raj Chandnani '95, WATG; Liv Gussing Burgess '91, Ripple; Antoinette "Toni" Knorr MPS '77,
General Manager of the St. Regis Hotel in San Francisco and 2012 Cornell MMH Outstanding
Alumna of the Year Award winner; Regan Taikitsadaporn '93, Marriott International
Michael Johnson, Dean & E. M. Statler
Professor, Cornell School of Hotel
Administration; Antoinette "Toni" Knorr
MPS '77, General Manager of the St. Regis
Hotel & 2012 Cornell MMH Outstanding
Alumna of the Year Award winner; &
Colleen Keating, Sr. Vice President,
Starwood Hotels & Resorts
Richard Cotter '77, Managing Director, EVP,
Brilla Group; Ellen Brown '88, Executive
Vice President, Denihan Hospitality Group;
and Joy Kull '09, Gilt Groupe participated
in a high evergy panel
37 • January 2013 • Total Food Service • www.totalfood.com
38 • January 2013 • Total Food Service • www.totalfood.com
BOOTH #
4039
39 • January 2013 • Total Food Service • www.totalfood.com
BOOTH #
2272
40 • January 2013 • Total Food Service • www.totalfood.com
The event celebrated the pro-
fessional accomplishments
of Helen C. Shelton, Senior
Partner at global public rela-
tions firm Finn Partners, by presenting
her with the 2012 BCA Global Vision
in Wine & Spirits Award. None other
than Constance White, editor-in-chief
of Essence magazine presented the
Award to Helen Shelton, citing her
“professionalism, commitment to ex-
cellence and indomitable spirit that
make her the ‘Essence Woman.’”
More than 50 chefs, wine and spirit
merchants, and hundreds of food
connoisseurs came together to create
a platform for extraordinary culinary
exploration. In addition, more than 50
culinary students were working side
by side with leading industry profes-
sionals as they prepared and unveiled
the latest trends. Event highlights in-
cluded a culinary sampling from select
restaurants paired with gourmet tast-
ings from winemakers, distributors
and outlets from around the world.
Among the luminaries in atten-
dance: BCA Global President Alex
Askew, BCA Board Chairman Howard
Stanford; Southern Wine & Spirits’
Everett Hinds, Pernod Ricard USA’s
David Gonzalez, Chronicler of soci-
ety extraordinaire Audrey J. Bernard;
the unofficial “Queen of New York”
and legendary businesswoman, Ruth
Clark; media mogul and personal-
ity Flo Anthony; the Shelton Family –
Sylvina Shelton, Charmaine Shelton,
Helen Shelton and Mia Shelton; Finn
BCA Global’s 9th Annual Global Food And Wine ExperienceAs the nation’s premier organization dedicated to fostering excellence and diversity in the
hospitality industry, BCA Global held its 9th Annual Global Food and Wine Experience on
Thursday, November 29th at New York’s elegant Guastavino's amid twinkling lights, tasty
delights and tinkling glasses of the finest wines, champagnes and spirits.
// NEWS EVENTS
(L to R) Ruder Finn's Peter Finn, Helen Shelton and Richard Funess congratulated BCA
honoree Helen Shelton
41 • January 2013 • Total Food Service • www.totalfood.com
Partners Founder and scion of the
Ruder Finn Group, Peter Finn; Finn
Partner’s Senior Managing Partner
Richard Funess; Constance White,
editor-in-chief of Essence magazine;
Carib News’ Walter Greene; radio host,
Jeanne Parnell; Sister 2 Sister Maga-
zine publisher Jamie Foster Brown;
Ruth Morrison; Count Alexander Lip-
owec; and; Melba Wilson of Melba’s
Restaurant and countless others.
Corporate sponsors included: City
College of New York, Damascus Bak-
ery, Hobart, Pernod Ricard USA Wine,
Courvoisier® Cognac, Finn Partner,
Inc., Pernod Ricard USA Spirits and
Southern Wine & Spirits.
Throughout her career, Helen Shel-
ton has worked to promote both ex-
cellence and diversity within the wine
and spirits industry. Over the years,
she has developed dozens of signature
campaigns for mass market to ultra-
premium brands and is a recognized
expert on branded entertainment and
bringing innovation to the wine and
spirits marketing communications
mix. She is a graduate of Dartmouth
College and holds an M.S. in Commu-
nications and Journalism from Boston
University.
According to Alex Askew, president
and CEO of BCA Global, “The BCA
Global Food and Wine Experience is
the only event of its kind in the world,
and we remain committed to recogniz-
ing the commonalities cultures share,
rather than just the differences that
divide them. We are therefore pleased
to bestow Helen Shelton with our 2012
Vision in Wine and Spirit Award as she
continues to create opportunities in
the industry in a responsible, effective
and innovative manner.”
Commenting on Shelton’s honor,
Peter Finn, founding partner of Finn
Partners says, “It’s not every day that
one of your colleagues is honored by
an entire industry, so when that hap-
pens, it creates a truly inspirational
moment for all of us at Finn Partners.
It is only fitting that Senior Partner
Helen Shelton was recognized among
more than 300 industry leaders and
influencers in accepting the 2012 Vi-
sion in Wine and Spirit Award. We are
so very proud of Helen on receiving
this terrific award and for her PR ac-
complishments in the field of spirits
and wine. Finn Partners also salutes
BCA Global for the tremendous con-
tributions it continues to make and
the opportunities it creates for profes-
sionals and students of diverse back-
grounds. ”
“I am honored and humbled by
this incredible honor from BCA
Global,” comments Helen C. Shelton.
“Throughout my career, I’ve set a pro-
fessional standard for myself in which
I strive to serve the business objectives
of my clients while working to impact
our society and culture in a positive
way.”
Constance White, BCA Global Honoree Helen Shelton and BCA Global President Alex Askew
42 • January 2013 • Total Food Service • www.totalfood.com
EYE joined fellow Partridge
Club members in welcom-
ing the holiday season at
the club’s annual holiday
shindig at the New York Athletic
Club. Dennis Sweeney brought his
touch of humor to the festivities, as
the event once again marked a high-
light of Christmas in New York. EYE
toasted the holidays with educators
including:
Liz Schaible of NYC College of
Technology, Steve Shipley of John-
son & Wales and Jim Clark of Culi-
nary Institute of America.
EYE spotted such club notables
as the Knickerbocker Club's chef
David Paulstich and Duncan Burns
of the Union League Club. EYE en-
joyed the camaraderie of such food
and beverage leaders as
Fresh and Tasty's Peter Fernan-
dez, Dennis Murphy of Opici and
Chaz White of Southern Wines. Top
operators at the Holiday event in-
cluded: Dick Cattani of Restaurant
Associates and Flik's Scott Davis.
The Partridge Club was formed
in 1935 at the Victoria Hotel in New
York City. The membership was
made up of leading purveyors to the
hotel, club and restaurant trade. The
Holiday luncheon brought the mis-
sion of the Partridge Foundation
to raise scholarship funds for in-
// EYE
The Partridge Club Holidays Scholarship EventThe New York Athletic Club
(L to R) The New Jersey Restaurant Association's Marilou Halvorsen and Tim Delaney visited
with Jim Clark of the CIA
The Patridge Club welcomed a number of country club notables including Mr. and Mrs. Jacques
Larsen of Burning Tree and Salem Country Club’s Todd Zorn
The Partridge Club was formed in 1935 at the
Victoria Hotel in New York City. The membership
was made up of leading purveyors to the hotel,
club and restaurant trade.
43 • January 2013 • Total Food Service • www.totalfood.com
(L to R) PBAC’s Steve Bauer welcomed
Dave Chislett of Ricca Newmark
The Partridge Club welcomed a record
crowd to their 2012 holiday event at the
NYAC
(L to R) Pepsi’s Trio of Jay Bigman, Steve
Bussell and Jayme Colella
Partridge’s George Hannau presented
a scholarship check to Liz Schaible of
Brooklyn’s City Tech
Restaurant consultant Noelle Ifshin and
Rosewood Hotels’ Matthew Hibbann
Temposition’s Roger Olivier, Dick Cattani
of Restaurant Associates and Minners
Design’s Maureen Cole
stitutions of higher learning and to
provide training for students pur-
suing a career in the Hospitality
Industry. Among the industry's top
equipment and supply profession-
als who celebrated were: Hobart's
Gary Simpson, Keith Fitzgerald of
PBAC, Kurt Newman of Steelite and
Morgan Tucker of M.Tucker. EYE
can’t say enough about the Partridge
Club’s scholarship initiatives, which
are led by Marc Sarrazin of DeBrag-
ga and Spitler. Once again with the
meat maven’s lead Partridge grants
went to such noted institutions as
the Culinary Institute of America,
Johnson and Wales, Cornell Uni-
versity and the University of Mas-
sachusetts. The Club continues to
spread its vision for the use of its
funding with the addition of New
York State's Paul Smith College to its
scholarship recipient line-up.
44 • January 2013 • Total Food Service • www.totalfood.com
45 • January 2013 • Total Food Service • www.totalfood.com
46 • January 2013 • Total Food Service • www.totalfood.com
Bartender, Make Mine A Brooklyn DoubleScoop hears that Brooklyn film buffs
soon will have another spot to enjoy
beer and a burger with their Brando.
Alamo Drafthouse Cinema, the Aus-
tin-based chain best known for of-
fering moviegoers table service along
with a lineup of independent and
mainstream films, has struck a deal to
open in the new City Point develop-
ment in downtown Brooklyn.
The seven-screen, 900-seat complex
is expected to open in 2015 when the
second phase of the development is
complete. It will be Alamo’s second
location in New York City, along with
one on the Upper West Side set to
open next year. They will join a grow-
ing number of movie houses that have
expanded menu offerings far beyond
popcorn and nachos since Gov. An-
drew Cuomo signed a state law last
year allowing theaters to serve alcohol
under limited circumstances.
In Brooklyn audience members at re-
Run Gastropub Theater in Dumbo and
Nitehawk Cinema, indieScreen and
Videology in Williamsburg can imbibe
while they watch.
Hanson And White Meet AgainScoop sees that mega-restaurateur
Stephen Hanson has sold the building
that was home to his 3-star Italian eat-
ery Fiamma and in a wild twist; news
is that the new owner has leased the
five-story building’s three restaurant
floors to the Altamarea Group. Alta-
marea is the company in which super
chef Michael White is a partner with
moneyman Ahmass Fakahany, the
same White who was Fiamma’s origi-
nal chef before he and Hanson parted
ways. Last month, Hanson’s BR Guest
Hospitality quietly closed on the sale
of five-story 206 Spring St. The buyer
was Corigin Real Estate Group, a spi-
noff of Russian-owned Coalco, which
developed the Element condo tower
and owns several buildings leased to
NYU for student housing. White, the
talent behind the great 3-star Marea
and I Fiori among other restaurants
has been “in and out” of the Spring
Street location where he secured his
culinary reputation at Fiamma in
2002.
Turkish Times In HarlemScoop notes that Upper West Siders
with a hankering for kebabs should
head to Harlem. Savann, the Turkish
eatery that drew praise when it first
opened at Amsterdam Avenue and
80th Street, is re-opening with a new
lease at 2280 Frederick Douglass Blvd.
Fans mourned when the restaurant
known for its simple and reasonable
priced fare shut its doors without
warning over the summer amid ru-
mors of leadership changes.
Slated to open this month, the new
restaurant will be housed in a 2,500
square-foot space, complete with a
full bar and takeout options, in a lux-
ury condo building.
Chelsea Hotel News From A To ZScoop sees that designer Mark Zeff has
been tapped for the historic redo of
the landmarked Hotel Chelsea. Zeff is
best known for high-style projects like
the Night and Dream hotels in Man-
hattan and the Hard Rock Hotel in Las
Vegas.
// SCOOP INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE
Zeff is best known for
high-style projects like the
Night and Dream hotels in
Manhattan and the Hard
Rock Hotel in Las Vegas. Mega-restaurateur Stephen Hanson has
sold the building that was home to his
3-star Italian eatery, Fiamma
47 • January 2013 • Total Food Service • www.totalfood.com
While hotelier Andre Balazs backed off
bidding because of controversy with
residents, developer Joseph Chetrit
jumped at the chance and paid $80
million for the West 23rd Street prop-
erty that Bob Dylan once called home.
The Chelsea is being transformed
into an upscale boutique hotel with
around 165 rooms. Zeff will be incor-
porating the hotel’s treasure trove of
more than 1,000 pieces of original art
from one-time residents and guests
including Robert Longo and Andy
Warhol. Chetrit is in talks with several
food and beverage types to run the
downstairs lounge space.
No One Knows Meat-Free Food & TV Better Than ICE’s Cindi AvilaScoop notes that after several years
of anchoring, hosting and reporting
news/features, Chef Cindi Avila real-
ized food was her real passion. Chef
Avila started working in restaurants
when she was just 15 years old and her
love of food has only grown from there.
It was only appropriate that, years lat-
er, she would go on to graduate from
the Chef’s Training Program at the
prestigious Natural Gourmet Institute
in New York City. Avila has starred in a
couple Food Network series including
“Chopped,” been filmed cooking for
“The Real Housewives of NYC,” and
even won TLC’s reality show/cooking
competition “Dinner Takes All.” She
also starred in several episodes of her
self-produced show, “Green Goddess.”
In addition, she has appeared on Fox
News, CBS, ABC, NBC and Better TV.
She was also featured in season one
and two of “Pregnant In Heels” on Bra-
vo. She also spent the last seven years
as a news anchor/reporter for NY1
in NYC. In addition Chef Avila spent
the last couple of years appearing on
various shows around the country as
a spokesperson for several different
companies. Now she is communica-
tions/PR director for the Institute of
Culinary Education and for Blossom
Du Jour vegan restaurants.
DJ Chef Stars At Mohegan SunScoop knows that while cooking dem-
onstrations and chats offer a special
celebrity chef experience, incentive
planners looking to turn their event
into a full-blown party might consider
Marc Weiss, otherwise known as DJ
Chef. As his moniker implies, Weiss
does double duty at events, offering
cooking demos while spinning the
music of the attendees’ choice. Weiss
provides more interactive cooking
class parties for small groups and for
large meetings he will bring individu-
als up and broadcast the cooking on
a big screen. “Some groups want it to
be more hands-on and interactive,”
Weiss explains. “For others I might go
to a corporate party of 500 people and
work with the venue to have the hotel
staff offer some chef support while I
kind of host it,” says Weiss. Weiss, who
has made frequent appearances on
the Food Network, is often brought
in to gaming destinations. These have
included the Mohegan Sun in Uncas-
ville, CT, where he entertained, com-
plete with roasting pig; and The Play-
boy Club at Palms Casino Resort in Las
Vegas, where he hosted a group from
Nokia, cooking up pulled pork slid-
ers for the attendees. Weiss also per-
formed at Kewadin Casino in Sault St.
Marie, MI, where he had his 10-foot-
by-10- foot kitchen stage set up during
a three-day summer festival. “People
go to gaming destinations to play, so
that’s a good atmosphere to put me
in,” says Weiss. “You already have the
scene set.”
Legendary Grimaldi Returns With New Juliana Concept
Weiss does double
duty at events, offering
cooking demos while
spinning the music of
the attendees’ choice.
continued on next page
CONNECTICUT NEW YORK
NEW JERSEY
• 181 Marsh Hill Road• 91 Brainard Road• 566 Hamilton Avenue• 15-06 132nd Street• 1966 Broadhollow Road • 720 Stewart Avenue• 43-40 57th Avenue• 1335 Lakeland Avenue• 650 S. Columbus Avenue• 305 S. Regent St.• 777 Secaucus Road• 45 East Wesley Street• 140 South Avenue• 1135 Springfield Road
• Orange, CT 06477• Hartford, CT 06114• Brooklyn, NY 11232• College Point, NY 11356• Farmingdale, NY 11735• Garden City, NY 11530• Maspeth, NY 11378• Bohemia, NY 11716• Mt. Vernon, NY 10550• Port Chester, NY 10573 • Secaucus, NJ 07094• S. Hackensack, NJ 07606• S. Plainfield, NJ 07080• Union, NJ 07083
• 203-795-9900• 860-549-4000• 718-768-0555• 718-762-1000• 631-752-3900• 516-794-9200• 718-707-9330• 631-218-1818• 914-665-6868• 914-935-0220• 201-601-4755• 201-996-1991• 908-791-2740• 908-964-5544
Chef Cindi Avila started working in
restaurants when she was just 15 years
old and her love of food has only grown
from there.
Pizza legend Patsy Grimaldi opened his
newest coal-oven endeavor, Juliana's, for
friends and family last month at 19 Old
Fulton Street.
continued on next page
48 • January 2013 • Total Food Service • www.totalfood.com
Scoop says pizza legend Patsy Grimal-
di opened his newest coal-oven en-
deavor, Juliana's, for friends and fam-
ily last month at 19 Old Fulton Street.
We heard on opening night Juliana's
served a few pies to passersbys, too,
but the restaurant is now fully open
to tour-bus crowds and the pie-eat-
ing public. The opening marks a new
chapter for the 81-year-old Grimal-
di, who, as the "N.Y. Sired" sign that
hangs outside suggests, spent decades
making pies that made New York-
ers pizza obsessives. Grimaldi, as the
story goes, had been in retirement for
thirteen years last fall when the op-
portunity came along to reclaim his
old shop in Dumbo. He took it, leaving
him at odds with Frank Ciolli, who, at
71, owns the rights to the Grimaldi's
name and operates the competing
pizzeria virtually next door, at 1 Front
Street. Feuding pizza dynasties are
part of the city's genome, of course,
and though both parties have agreed
to be gentlemen going forward, the
pie guys have engaged in a battle of
credentials for the last year. There
have been stop-work orders at the Old
Fulton Street space; Ciolli filed a law-
suit to prevent Juliana's from opening
in October; and his architect even ac-
cused Juliana's of installing an illegal
oven. Will any of this cool down as the
coals burn up? Most likely. Ciolli says
the neighborhood's three pizzerias
can all co-exist, and Grimaldi himself
just wants to play some Sinatra and
mellow out. "I’m looking to make piz-
za in peace,” he says.
Big Bash For SirioScoop sees that a gala tribute to famed
restaurateur Sirio Maccioni, held
last month at The Breakers as part of
the Palm Beach Food and Wine Fes-
tival, went off beautifully despite a
number of injuries leading up to the
event. Bruno Dussin, who worked at
Le Cirque and now manages Circo,
was hospitalized after being hit by a
bike messenger, and Maccioni himself
was heard saying as he struggled walk-
ing in, “I slipped on a bar of soap and
injured my knee.” But the night went
on, starting with a reception and fol-
lowed by a feast and a tribute prepared
by Daniel Boulud, David Burke, Marc
Murphy and Jacques Torres. A film
retrospective of Maccioni’s career was
also shown.
Myriad’s Tracy Nieporent Featured In City Harvest CampaignSCOOP notes that it was a most pleas-
ant surprise to drive into Midtown
from the LIE and see a City Harvest
billboard featuring Tracy Nieporent.
The often forgotten older brother of
the Iconic Drew Nieporent has donat-
ed countless hours to worthy causes
including City Harvest. The cam-
paign also includes a full-page ad for
City Harvest in the Dining Section of
the New York Times. The Cornell grad
also has been a driving force behind
NYC and Co’s semi-annual Restau-
rant Weeks program. Now serving New
York City for 30 years, City Harvest is
the world's first food rescue organiza-
tion, dedicated to feeding the city's
hungry men, women, and children.
This year, City Harvest will collect 42
million pounds of excess food from
all segments of the food industry, in-
cluding restaurants, grocers, corporate
cafeterias, manufacturers, and farms.
City Harvest also addresses hunger's
underlying causes by supporting af-
fordable access to nutritious food in
low-income communities, educating
individuals, families, and communi-
ties in the prevention of diet-related
diseases, channeling a greater amount
of local farm food into high-need ar-
eas, and enhancing the ability of our
agency partners to feed hungry men,
women, and children.
49 • January 2013 • Total Food Service • www.totalfood.com
BOOTH #
658
50 • January 2013 • Total Food Service • www.totalfood.com
BOOTH #
3200
51 • January 2013 • Total Food Service • www.totalfood.com
March 4, 2013 12:00 PM - 3:00 PM
Presented by New York City Council
Speaker Christine C. Quinn and The
Empire State Development, New York
State Department of Agriculture and
Markets
Farm to City Expo is a half-day fo-
rum, including panel discussions
providing food businesses, organiza-
tions, and local food system advo-
cates with a window on the latest pub-
lic and private initiatives designed to
meet the large and growing demand
for locally produced foods and bever-
ages. Before and after the event, at-
tendees are encouraged to network
with each other and the Pride of NY
MarketPlace farm and food company
exhibitors, and enjoy the local chef
cooking demonstrations.
Ferdinand Metz Foodservice Forum
The Ferdinand Metz Foodservice
Forum includes access to 30+ com-
plimentary sessions within the Fo-
rum, with an emphasis on insights
into trends and best practices. This
is your opportunity to gain a wealth
of knowledge from some of the best
minds in the restaurant and foodser-
vice industry! You’ll receive concrete
solutions you can apply immediately
to your business. The Ferdinand
Metz Forum presentations are in-
cluded with your Show registration.
View the program information on our
website at www.internationalrestau-
rantny.com.
The Ferdinand Metz Foodservice
Forum is sponsored by Venable, LLC.
Fast Track to Profits Attend this special event and learn
how to make your restaurant more
profitable than you ever dreamed
possible! The Fast Track to Prof-
its Workshop is offered on Tuesday,
March 5th from 9:00 am to 1:00 pm.
Presented by David Scott Peters, the
Restaurant Expert – known as the
SMART Systems guy who can walk
into any restaurant in the United
States and find $10,000 in undiscov-
ered cash before he hits the back door
– guaranteed!
Don’t miss this 4-hour intense
workshop chock full of solid content
ready for you to take back and apply
immediately to your business – core
principles of using systems to cut and
control costs.
AllerTrain™ - New!Gluten-free and allergy-free dining
is the fastest growing market in the
restaurant industry. This new course
provides training to improve food
safety and allergen management al-
lowing you to offer a gluten-free/
allergy-free kitchen for the 12 million
Americans suffering from food aller-
gies. Increased diagnosis of food al-
lergies, intolerances and sensitivities
– as well in 1-in-133 suffering from
Celiac Disease – is driving this de-
mand. Make sure your restaurant
knows how to serve and protect your
customers by attending “AllerTrain™
Allergy and Gluten Free Food Service
Training Certification” on Tuesday,
March 5 from 10:30 am to 11:30 am.
Tuition for this workshop is $129
(includes a show floor badge).
Front of House Experience Front-of-House Experience – First
Impressions are everything! Give
your customers a dining experience
from the minute they step inside.
Leading designers in the industry will
be available on-site in our 5 unique
sets, including dining room, lounge
and bar displays to discuss latest
Food Show from page 8
Food Show from page 63
52 • January 2013 • Total Food Service • www.totalfood.com
BOOTH #
572
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BOOTH #
1015
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The educational program
is packed with presenta-
tions to help you keep
your business running
successfully. After work,
it’s time to play; Jimmy Buffett will
serve up his legendary Cheeseburger
in Paradise just the way you like it dur-
ing the All Industry Celebration, Sat.,
Feb. 9.
The conference begins with an
opening party, Wed., Feb. 6 - the
Global Networking Event at the Hilton
Orlando. It’s open to attendees from
outside the U.S. and to all exhibitors.
It offers a sure way to connect manu-
facturers and customers before the
busy show floor opens.
New this year, the Show Floor Re-
ception will run from 4-6 p.m. on
Thurs., Feb. 7. It’s a chance for suppli-
ers and buyers to meet and network
over cocktails and hors d’oeuvres be-
fore heading off to dinner.
Always a hit, the What’s Hot! What’s
Cool! pavilion will be a show floor
draw again in 2013. Selected products
showcased in the pavilion are proven
to show benefits in labor savings, life-
cycle costs, sanitation and/or opera-
tional improvement. The pavilion will
be divided into six product groups:
prep and warewashing; refrigeration
and ice; smallwares, tabletop and
serving; display, transportation and
storage; primary cooking; and tech-
nology.
Debuting at the show on Feb. 8,
Foodservice Equipment Reports will
honor the industry’s best with an
awards reception at the luxurious Pea-
body Hotel Orlando adjacent to the
convention center. It will be a memo-
rable evening as multi-unit experts
and out-of-the-box thinkers will be
lauded for their contributions to the
industry.
FER will present the Manage-
ment Excellence Awards, Young Lion
Awards, and Industry Service Awards
to innovators who shine.
The show will feature two education
sessions to help attendees earn a criti-
cal certification and understand what
it takes to go green.
ServSafe will run its food-safety
training course at the convention cen-
ter, followed by the CFP exam. Cer-
tification is good for five years and is
recognized internationally. A certified
instructor from the Florida Restaurant
& Lodging Association will lead par-
ticipants through the course in two
segments Feb. 6-7, 8 a.m.-1 p.m. each
day.
Struggling with green building in a
foodservice environment? Rob Hink,
principal of the Spinnaker Group,
Weston, Fla., and board member of
the U.S. Green Building Council South
Florida Chapter, will show how credits
in the LEED for Retail rating system
apply in restaurants and foodservice.
The program will be taught Feb. 6, 1-5
p.m. in the convention center.
Get a full briefing of all the educa-
tion sessions set for the show and ad-
ditional exhibit information at thena-
femshow.org.
Be sure to save your energy for the
last night of the show, Sat., Feb. 9,
when A-lister Jimmy Buffett takes you
to Margaritaville with a live perfor-
mance at the All-Industry Celebration.
Metro NY Dealer And Consultant Community Set to Descend On Orlando For Annual NAFEM ConfabDon’t miss the foodservice equipment event, The NAFEM Show, at the Orange County
Convention Center in Orlando, Fla., Thurs., Feb. 7-Sat., Feb. 9. You’ll find the newest
products the industry has to offer on the show floor and you’ll want to take time to hit a
seminar or two.
// EVENTS NAFEM 2013
BOOTH #
664
continued on apge 61
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Pack your Hawaiian shirts and leis and
get ready for a great party.
We would love to see you and talk
about what your business is doing, so
stop by FER’s booth 1663!
SidebarsThe 2013 NAFEM Show:
Essential Info
• Feb. 7, 10 a.m.-6 p.m.
• Feb. 8, 10 a.m.-5 p.m.
• Feb. 9, 10 a.m.-4 p.m.
• Orange County Con. Center
• Orlando, Fla.
• Attendees: 20,000+
• Exhibitors: 500+
Educational Opportunities:• ServSafe Food Safety Training,
Feb. 6-7, 8 a.m.-1 p.m., $200
• LEED Basics for Foodservice,
Feb. 6, 1-5 p.m., $200
Events:• Global Networking Event for
exhibitors and non-U.S. at-
tendees, Feb. 6, 7-9:30 p.m.,
Hilton Orlando, $75 for ex-
hibitors, free to non-U.S. at-
tendees
• Show Floor Reception, Feb. 7,
4-6 p.m. No fee
• Foodservice Equipment Re-
ports Management Excellence
Awards, Feb. 8, 6:30 p.m., Pea-
body Hotel, Orlando, $299
FER customers; $399 noncus-
tomers
• All-Industry Celebration, Feb.
9, 7-10 p.m. featuring Jimmy
Buffett, Orange County Con-
vention Center, $175 per per-
son, $1,750 table of 10
• Registration: $30 before Jan. 5
for main floor; $60 after
• Register for all programs at
www.thenafemshow.org.
More information about the NA-
FEM Show 2013 - North American
Association of Food Equipment
Manufacturers is listed at thenafem-
show.org. Log in now to get exten-
sive content about the NAFEM Show
2013 - North American Association
of Food Equipment Manufacturers,
including audience size, exhibitors,
contact names, booth sizes, pricing
information and more. And search
Events In America for details on
other festivals, events, tradeshows,
conferences, meetings, seminars,
conventions, and fairs.
The North American Association
of Food Equipment Manufacturers
(NAFEM) is a trade association of
more than 625 foodservice equip-
ment and supplies manufacturers
that provide products for food prep-
aration, cooking, storage and table
service.
NAFEM, one of the industry's pre-
mier trade show presents an oppor-
tunity that comes around only once
every two years - the chance to dis-
play your products and solutions to
more than 20,000 dedicated foodser-
vice professionals.
The NAFEM Show attracts thou-
sands of foodservice equipment and
supplies professionals, armed with
buying power and ready to connect
with you.
NAFEM, from page 56
BOOTH #
1855
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BOOTH #
3630
63 • January 2013 • Total Food Service • www.totalfood.com
trends, designs, colors and décor so-
lutions to meet your budget needs.
What are the do’s and don’ts how do
you get the most out of your space us-
ing lighting, chairs, table top displays
and other solutions.
Japan Pavilion & Presentations The Japan Pavilion is one of the
largest food shows in the world solely
dedicated to Japanese foods and will
acquaint the industry with the unique
flavors and exciting new innovations
of Japan. The theme of this year’s
show is “Healthy and Flavor,” with a
special focus on umami, the secret to
a spectacular dish. This is your op-
portunity to discover enticing foods
and products from all over Japan in
one place – the Japan Pavilion will be
filled with hundreds of diverse prod-
ucts from international corporates to
local family-owned companies.
New Product Gallery Be sure to stop by this area to sat-
isfy your taste for innovation and new
products! The new Product Gallery is
your first look at the latest products in
the industry. While you’re there, cast
your vote for the Best New Product of
the Show and you could win a $500
shopping spree to spend on the Show
Floor.
New York Wine Expo As a member of the trade, you have
the opportunity to sample over 640
wines from over 160 wineries on Sun-
day, March 3. Casually sip and stroll
through old world Italian, Austrian,
French, German, Spanish and Portu-
guese wines and then let your taste
buds lead you through the new world
of wines of South America, Australia,
Canada, South Africa and the United
States. Admission to the New York
Wine Expo (on Sunday only) is grant-
ed from 2:00 -4:00 pm with your In-
ternational Restaurant & Foodservice
Show of New York show badge. Those
pre-qualified visitors with wine pur-
chasing responsibilities may visit the
New York Wine Show from 12:00 noon
to 4:00 p.m.
Pride of New York When you bite into a crunchy New
York State apple or enjoy a glass of
New York State wine, you can taste
the pride. New York growers and food
manufacturers are proud to provide a
rich and diverse array of quality prod-
ucts such as locally grown produce,
syrups and sauces, cheese, honey,
meats, pasta, wine and baked goods
– easy to discover and source all in
one convenient location, in the Food
Trends Experience area. The Pride of
New York Pavilion brings you face-to-
face with family farmers and food pro-
cessors that have made New York State
one of the America’s leading suppliers
of food and agricultural products.
The Foodservice Council for Women®
All are invited to join some of the
most successful leaders in the indus-
try for a presentation and networking
event on Monday, March 4 from 10:30
am to 11:30 am, “Go For It! Make Your
Dreams A Reality!”
Panelists include:
• Kathleen Wood, Founder
of Kathleen Wood Partners,
LLC
• Betsy Craig, CEO & Founder of
Kitchens with Confidence and
MenuTrinfo
• Jeanette Stancato, Director of
Group Sales at The Ritz-Carl-
ton New York, Battery Park
• Ferdinand Metz, Master Chef
Food Show, from page 51
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It comes only once every two
years and thankfully, it is in
a warm place in the dead of
winter. The NAFEM show in
Orlando, FL, February 7-9, 2013 is
many things to many people. But, at
its heart, it is still essentially a bazaar
in the fine traditions of the country
fair, the medieval market day and
even the caravans of the Near East.
So, shop-aholics get ready. There
will be tempting displays. There will
be promotions, premiums, bark-
ers, sales and seductions. Similar
to any good sales floor, we’ll be ex-
periencing what’s new in the world
of FSE&S. Given that there are two
years between expositions for cre-
ation, the manufacturers will have
much to offer.
I’ve identified a few best practices
for working industry events (hav-
ing attended more than my share
of them). And, although it is a trip
to Florida, it is most certainly not a
vacation!
Plan your attack. Moving beyond
ancillary objectives (like network-
ing), a strategy should be adopted to
make the most of your attendance.
Like any worthwhile endeavor it all
begins with a list. What are your
objectives? What is your resource
budget (time, endurance)? What
booths must you see? Who must you
connect with? What is the layout of
the room? Prioritize your visits, and
stick to a timetable. Make several
appointments, but build in flex time
in-between. Keep an open mind and
open eyes for opportunities. They
will crop up when least expected
and in the least expected spaces and
places. Certainly visit the “friendly”
booths of your current vendor part-
ners, but make time for the others.
Whether you are on reconnaissance
or simply educating yourself, this
will be time well spent.
Several resources - enhanced by
technology - are now available to as-
sist you in the planning stages. Take
advantage of them, and you will ex-
ponentially increase your effective-
ness as you travel the show floor.
NAFEM has a mobile app, which
will assist before during and after
the show. Their website, www.the-
nafemshow.org is full of resources
for attendees and exhibitors alike.
Training and educational opportu-
nities abound during show week.
Visit the convention center virtually
at http://www.occc.net before you
actually visit the center. Don’t forget
to make tentative dinner reserva-
tions, or at least research the avail-
able options on Open Table, Yelp,
Trip Advisor, Zagat and the like prior
to arriving. Make sure that your
social calendar is booked with the
legendary after-hours parties that
abound at NAFEM.
While on the show floor, keep an
eye out for holding equipment –
both hot and cold. As more menus
include “small plate” items, op-
erators are challenged to inventory
more service-ready items at serving
temperature. Many manufactur-
ers are responding with innovative
equipment.
Sustainability will be a major topic
for the foreseeable future. E&S ven-
dors will be jumping on the environ-
mental bandwagon with products
tweaked and new entries that are
enviro-friendly or assist operators in
their conservation efforts.
Social media will be prominent
at this year’s gathering. You should
expect to be deluged by requests to
“follow”, “friend”, and “like” various
entities.
See what’s hot and what’s cool,
because if it’s hot or cool, it’s at NA-
FEM. Happy shopping!
Joe Ferri is a Certified Professional
Manufacturer's Representative spe-
cializing in relationship marketing
in a business-to-business environ-
ment.
Vice President of Pecinka Ferri Associates
in Little Falls, NJ, Joe represents leading
foodservice equipment manufacturers in
the New York metropolitan area.
Follow Joe:
@joeferri / linkedin.com/in/joeferri
facebook.com/joe.ferri.9
pecinkaferri.com/food_for_thought
Shopping Strategies for NAFEM 2013The last thing that I want to think about during the winter solstice is more shopping. Yet,
here I am pondering the greatest spree that the foodservice equipment and supplies
industry has to offer.
// THE FOODIE QUIPPER
Joe Ferri, Vice President of Pecinka Ferri Associates
WITH JOE FERRI
66 • January 2013 • Total Food Service • www.totalfood.com
Tapping the vibrant New York
hospitality scene, NEWH
New York selected top chefs
and mixologists to showcase
their unique dishes and drinks at Eat.
Drink. Inspire. The tasting event haled
last month at Canoe Studios raised
scholarship funds for industry stu-
dents.
"For Eat. Drink. Inspire., we asked
some of New York's most talented
chefs and bartenders to create a dish
or drink inspired by a local neighbor-
hood," said Tara Mastrelli, NEWH
New York President, and consultant at
MBLM. "We thought it was the perfect
way to toast our 2012 scholarship re-
cipients and to quite literally toast our
hometown, which even in the wake of
tragedy, continues to inspire us, con-
nect us and remind us what true hos-
pitality is all about." Over the years,
NEWH New York has awarded more
than $400,000 to students in archi-
tecture, interior design, hotel man-
agement, and culinary arts. Proceeds
from this event will benefit the next
generation of New York hospitality.
NEWH, an international non-profit
organization, has awarded more than
$2.6 million in scholarships in its his-
tory. Among the top chefs who pre-
pared their specialties were: Bobo's
Adan Esquivias, Bobo, Victor Cruz of
Wall & Water and Canoe Studios Ca-
tering's Diana Seabrooke. Some of
Metro New York's hottest mixologists
who donated their service were: An-
thony Sferra, of Buttermilk Channel
Fallow Fields' Tim Dugan, Andres San-
tillana of Gerber Group Rye House's
Robi Gonzalez, Colin Maxwell of Emm
Group, Patricio Sandoval's Mercadito
Jennifer Wood of Two Girls, One Pint.
NEWH Inc. is a premier networking
resource for the hospitality industry,
providing scholarships, education,
leadership development, recognition
of excellence, and business develop-
ment opportunities.
Members are professionals actively
engaged in development, manage-
ment/operations, architecture, com-
munications, design, distribution, ed-
ucation, manufacturing, production,
purchasing, and sales of the hospital-
ity, foodservice, senior living, and re-
lated industries. In 2012, NEWH New
York was proud to earmark $25,000
for scholarship funds. The nine re-
cipients’ education all share a deep
passion for our industry and they
can’t wait to test out the skills they’ve
learned in the classroom in the kitch-
en, at the front desk or in the design
studio.
This years award winners were: The
Culinary Institute of America trio of
Gabrielle H. Fuoco, Lacey M. Benja-
min and Elissa M. Yotsuji, Yasuko Ya-
mamoto and Kerry Clerkin of the Fash-
ion Institute of Technology New York
School of Interior of Design's Lauren
Cusack, Tonya Kennedy of Pratt In-
// EYE
Eat. Drink. Inspire.NEWH New York Charity Event
(L to R) Victoria Janok, Stonehill & Taylor; Lauren Harm, Valley Forge Fabrics; Kerrie Murphy,
Stonehill & Taylor; Kimberly Roeser, Valley Forge Fabrics; Lemor Moses
Scholarship winners: (L to R) Lauren Cusack, Yasuko Yamamoto, Kerry Clerkin
(L to R) Gonzalo Bustamenta of Seed
Design Studio, JC Furniture & Design's
Marc Anthony Celli and Marc Dizon of
Lewis & Dizon
NEWH - NETWORK OF EXECUTIVE WOMEN IN HOSPITALITY
67 • January 2013 • Total Food Service • www.totalfood.com
(L to R) Katie Goldberg and Erica Gibson, Texstyle; Elyse Robinson, Rockwell Group (L to R) Amy Jakubowski, Rachel McCaslin and Steve Sherman of BBG-BBGM
(L to R) Laura Klinkose, Debbi King and Ted Carroll, The Carroll Adams Group; Aliya Khan,
Starwood Hotels & Resorts(L to R) Beverly Austin, Vanessa Waldner and Zaida Cortes, Turner & Townsend Ferzan Robbins;
Alicia Cannon, AJC Design
The Double Seven featuring (R)
Sean Esquivel
(L to R) Luke Siegel, Raydoor and Noam
Newman, Venture Equity Partners
(L to R) Ayten Nuhoglu, Margarita Velez-
Mantovani and Ellen Tichenor; Dan Ryan,
Cheng Meng Furniture
stitute, Niagara University's Brianna
Fries Aviv Bresler of University of Mas-
sachusetts, Amherst.
"Giving back to our community
through mentorship and scholarships
is at the core of the NEWH mission. As
each NEWH chapter works to develop
a robust calendar of networking and
fundraising events annually, these ac-
tivities are designed to raise money for
students that have demonstrated ex-
ceptional ability for and dedication to
myriad fields in hospitality, including:
management, interior design and the
culinary arts," Mastrelli concluded.
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nomics that you have to start with. Be-
cause then you have a much less risk of
failure and a higher return.
What's your approach to real estate? Are you afraid of something that some-body else has failed in? Are you looking for the next, meatpacking? How does your brain get around what's going on real estate-wise?I'm not afraid to go into somewhere
that hasn't made it. If the deal is cor-
rect, I just feel if you have heart and
soul and a good team and a good idea
you can do it anywhere. I'm not look-
ing for the next meat pack industry
because the rents are too high. And I
don't want to be just a tag-a-long. We'll
start a trend, not follow it. One of the
things I'm doing now is a place that
was used prior. And, you know I nor-
mally wouldn't look in this area but my
deal is so fantastic that I had to give it
attention and take the deal, and now
I've fallen in love with it.
And, is this the one at Lounge Park property?No, this is on 56 off of Park at the Lom-
bardy Hotel but it's sort of separate
from the Lombardy but it's adjacent,
within their space. I love this; it’s got
great architectural character. It's got
the high ceilings, and the moldings,
and the details, and chandeliers that
were picked by Randolph Hearst, when
they were building it. So I'm liking that
vibe right now.
Pretty amazing that for a long time hotels couldn't get out of the restau-rant business fast enough. What do you think has changed? Ian Schrager. I lived it and I know it so
I'm going to tell you what I think it is.
There was a stigma attached as you just
said to hotel restaurants. They were
bad. No one wanted to eat in them. You
probably had your breakfast in them.
They were just dead in the water, most
of them. I would say 90% of them at
least. I think the Waldorf might have
got some attention with their Bull and
Bear restaurant. I think that they were
just terrible. I worked in them, I cooked
in them.
I went to culinary school after the 54,
years. And I thought I wanted to be
a chef. Restaurants start with Prada,
Louis Vuitton, Nobu, you know, Jean-
Georges. And so they were going out
and what happened was as restau-
rateurs you go wait. Are you going to
build it out for me?
I don't have to spend any money? Oh
fantastic. And so there the marriage
was born. When do you license to the
hotel? When does the hotel license to
you? How do you look at those? How do
you get a feel for what the right deal is?
The more you want the hotel the more
you have a little bit more control. If you
want to you can license it. I always feel
like my reputation is all I have so I'm
going to manage it as if I put my money
in.
So, if you're in Hong Kong you have to
run it as if it’s yours. Which is the best
way to go into it. Although all the build
out is from the hotel. So it's a manage-
ment deal really. Licensing sounds too
much like Starbucks. Deal where they
will normally build it out for you, the
labor, and all the expenses. I mean, it's
really their restaurant but you want it
as your own. And you get a manage-
ment fee and, you know it’s an upside
to turn up your profit.
You've worked with celebrities and su-perstar chefs what role do those guys play in your world as you look to de-velop your own company? I feel like the dining trends are more
about a humanistic approach, mean-
ing I think some of these things that
are missing in hospitality. I really feel
that as people are doing multiple stores
right now it's too expensive. Opening
up the Lombardy, I'm creating a brand.
I'm just doing the regular brand again,
you know? So I'm more, right now. I'm
like the Simon Cowell of the restaurant
business. I like to look at the guys that
are coming up, that that are really en-
gaged, but then again, might not get a
shot, because the chef is not moving
anywhere.
Or the general manager isn't moving
anybody anywhere. And you know
what happens? You lose those people.
So, I want to nurture them. So you go
elsewhere, still stay in the family, and
grow another set of people. So you can
keep going.
And that's what makes it possible to
do a Moscow, a Hong Kong, a Milan, or
London. So going back to your ques-
tion, I prefer to hire from within. Now if
I walk into your house for a dinner par-
ty, are you going to have someone meet
me at the door that rolls their eyes and
makes me wait, you know what I mean?
You have to think, when you're walking
into a restaurant, that you're walking
into someone’s home. That is, the men-
tality and the formula that I've always
tried to adhere to.
So, you know, I really feel like, look,
we've all had a waiter that was very
accomplished, worked at all the great
places, but he only, almost makes you
feel like he's doing you a favor, by wait-
ing on you. And look, we all make mis-
takes, eventually that guy will. And spill
a glass of red wine on someone.
And they'll be the first guy you go at. Or,
we’ve been in restaurants where some-
one is charming and maybe a little
bit green, but they actually care when
something goes wrong. And they’re, oh
I'm sorry. I wind up giving them more.
Because I want that. I feel like there's
an intimacy there. And these people
are around my table, and my friends
and family for a couple of hours. I want
someone that’s likable. I think that's
going back to what happened with me.
You know, I'm not a snob, and there's
a likability there. And I find myself in
these wonderful opportunities, I think,
because of it. You know the door is
open to nice people.
Are you like the way Rubell found you, a lot of it was feel, and you just kind of followed?Just systems in place. So, I will absolute-
ly, it's sort of an amalgamation of both.
If I have a good feeling about some-
one, if I'm interviewing someone, I just
push the resume aside. Quite honestly
because no one is going to put a paper
in front of me that says I'm really bad
at what I do, I'm no good, you know,
I'm a slouch. You know half of them are
fudged anyway. I look at someone and
if I get a good feel about them no mat-
ter what it says on their resume I feel
that I can teach them anything if they
have the right demeanor.
It's a little bit of both. My feeling has
Richie Notar is finalizing plans for the rebirth of the Lenox Lounge in Harlem
Notar, from page 28
71 • January 2013 • Total Food Service • www.totalfood.com
to be good about the person and then
we put them in a program that will
make my entity look good. Think about
service and hospitality and my back-
ground. Well, I have a lot at risk. So,
they have to represent what we want
to do really well. We are very heavy on
service, but not, you know obnoxious
service. It's not over service. I don't like
over service. I call it common sense ser-
vice. But I want my drink to come up.
I like the girl at the front door to know
that my reservation is there. I just
want to know that people are on top
of everything. That's all. And it could
be in any atmosphere. It could be in
a Starbucks, or it could be an elegant
restaurant. I just want to know that
someone knows their job.
You’ve announced plans to open in Harlem, what are your goals for that property?I'm a New Yorker, I love New York. I as-
sembled some people that worked for
me in the musical theater- they love
it. It could be great. And I said the last
thing I want to do is to worry about
booking acts or anything. So I coined
myself with it and went up there. First
of all the building is remarkable. I love
architecture. An art deco building.
So, right away, I was, like, wow. And it
has a history; I love something with a
bit, to resurrect something. And so, I
didn't want the entire headache. You
know? Going up to Harlem was a big
thing. It's a very tight knit communi-
ty. And I said, well if the building be-
comes available. Got in the ring. So I
met with the owners and before you
know it you're in deep. You know you
don't even know how it happened.
Like you wake up and you're married,
you know.
The owners liked me. All of the people
around him liked me. And they said,
we really like what you're saying. We
would like you to have the lead. And
all I was saying was, I don't want to
change it. I want to enhance it. But I
don't want to just focus on jazz. I feel
like it has hollowed ground. And I
want everyone from, you know, Lady
Gaga to come up there and do a record
launch. Going back to my decision.
Wynton Marsalis was in my building
and Paul Schaffer. I said oh okay now
you've got my attention. So that reso-
nates with two.
It must resonate with a bunch of peo-
ple. But, let's go there. Let's, bring up
the kitchen, put some food up there
that would be good. And let's have a
diverse sort of musical, spontaneity.
That could be interesting. And again,
I like to hear that Harlem has spirit.
I've been doing chopsticks and soy
sauce for 20 years. I think it's good, it's
a good way to get people’s attention
that I can do many things. It's like an
actor, you know what I mean? Why did
De Niro pick Frankenstein? You know?
Maybe that's a bad analogy because
that movie didn't do well but as an
actor you want to do different things.
If you're known as the comedic actor,
you want to do something serious. So I
just want to show range. Of going up to
Harlem. Doing something Midtown.
And I will do something Downtown.
The one thing we missed. How did you go from Rubell and Schrager to Nobu and Drew Nieporent? I was at three places at once. I found
myself, like, walking around New York
yelling at cabs. you know? It was, like,
ugh! It just got to me and I thought
I'm going to move out to Montauk, for
what I thought would be two months.
I love Montauk. It's a great rest from
the world. I'll leave, and I'll come
back, and I'll figure it out. And so two
months turned into a year. A friend of
mine, from my old neighborhood was
going be a sous chef at East Hampton
Point. Drew was a managing partner.
And I needed a job. And I met with
them and they said well, you know, we
have all our managers but we're im-
pressed with you. We like you. We're
going to be busy. We'll offer you this
job as a manager.
I went okay. Got in there, you know?
Was fully engaged, you know? I just
really wanted to sink my teeth into
something. At the end of the summer
there was a fall out between Drew and,
the other owners. They offered me
to stay out in the Hamptons, stay by
Drew of course who was having meet-
ings with me. You should leave them
and come to the city. I said for what.
He said don't worry. Nobu Matsuhisa
was getting a lot of attention in New
York. DeNiro likes him. We're bringing
him to New York.
And, you know, we'd make you the
GM there. But I thought long and hard
about it. And I said, you know what?
It sounds interesting. It would have
been an empty building. David Rock-
well, who wasn't as known at the time,
was going to be buying it. My friends
made fun of me - what do you know
about Japanese food.
I did my research and I'm telling you
more than one Saki bar I left com-
pletely in bits because I didn't real-
ize the fire power of the Saki but I did
my research and again I was fully en-
gaged. You know, before we knew it, it
became a huge hit. And there were a
lot of hurdles there. We had no liquor
license when we opened up, which a
lot of people don't know about. I mean
it was difficult.
Nobody lived in LA. He'd come in, you
know? Drew had his own way of doing
things. I had my way of doing it. And it
was a really interesting thing to do, but
it just all flowed. And then I became a
partner. And we opened up London
after that. And I moved, I went to Lon-
don for a few months.
Look in your crystal ball…what will Raptor Hospitality look like – five years out – 10 years out?I want to have the right cashmere
throw on there. You know I love all the
things that can be developed within
that, and our partners in London did
that at the Hotel the Metropolitan.
They have their own line of shampoo
and shower gels and they opened up
a spa. I think you could do one thing
right, and you show professional-
ism, and taste, and you know, good
decision-making you could do many
things within the same type of genre.
So, I'm feeling more entrepreneurial.
And I'm going to utilize all of my skills.
I see scalable, quick casual restaurants
that I'll bring around the world. Utilize
my network there. I'll see some more
diamonds, higher end places that I'll
go where people want it. Where some-
one says, I like what you did on 56th
and Park. I have a property in Park, in
London. I'll do it there. So I feel like
scalability is very important to me. I
want to put together a huge hospital-
ity company that is respected.
Well, I learned about the theatrics. And how it's
not just about one thing. For example, restaurants
you know are jokingly called dinertainment. I
think that everything is saturated and it's food
everywhere. Good food. And I'm trying to provide
to you more than just filling your stomach.
72 • January 2013 • Total Food Service • www.totalfood.com
The annual SFM Holiday
Party held on December
10th was a hugh success at
the beautiful Inside Park
at St. Bart’s in New York City. EYE
mingled with the “movers and shak-
ers” in the B&I segment of the food-
service industry. It was a great night
to celebrate the holidays and build
key relationships with the power-
ful network of professionals SFM
represents. Great to see SFM presi-
dent Microsoft’s Mark Freeman who
jetted in from Seattle for the event
and the afternoon board meeting.
EYE toasted the holiday season
with some of the Tri-State's leading
corporate feeders including: Chart-
wells’ Greg Coady,
Compass Group’s Richard Cat-
tani, Flik’s Corey Silverstein, Victo-
ria Vega of Whitsons, Credit Suisse’s
Jay Silverstein, Restaurant Associ-
ates’ Edward Sirhal, William Adams
of JPMorgan Chase & Co, Compass
Group’s Peter Alessio, Aramark’s
Donna Andersen, JPMorgan Chase
& Co’s Barbara Boden and RMA-
Hospitality Management’s Albert
Byrnes.
The Metro New York equipment
and supply community was well
represented by: PBAC & Associates’
Larry Cantamessa,
Pro-Tek’s Perry Edwards, Chad
Daniels and Edward Daniels, BSE
Marketing’s Jeff Hessel, Day &
Nite’s Dan McCaffrey, and Matt
Sher, Hobart-Traulsen’s Richard
Hynes, Culinary Depot’s Michael
Lichter and Eli Goldring, Air Com-
fort’s Pat Fava, Pecinka Ferri’s Jo-
seph Ferri, M. Tucker/Singer NY’s
Marc Fuchs, Elite’s Aaron Weiss,
Eric Weiss, Ivan Weiss, Day & Nite’s
Matthew Sher. The enormous So-
dexo contingent included: Cyn-
thia Rhine, Nelson Morales, Philip
Mortillo, Joanne Martino, Anthony
Mastellone, John Herron, Diane Sal-
amone, Mark Bickford, Tracy Kelly,
// EYE
2012 SFM Holiday PartyInside Park at St. Bart’s in New York City
(R to L) Joanne Marino and Sodexo's Nelson Morales with Paul Forgione (L to R) Aramark's Pat Leahy, Bunzl’s Larry Ellenson and Ed Surhal of Restaurant Associates.
Robin Snyder and Dennis Goldstein of
Coca-Cola
Friendly rivals Larry Cantamessa of PBAC
and Pecinka Ferris’ Joe Ferri
73 • January 2013 • Total Food Service • www.totalfood.com
and Steven Dizzine. EYE shared hol-
iday revelry with food and beverage
notables led by: City Baking LLC’s
Barry Blaine, MRS Baking Distribu-
tion Corp.’s Steven Borg, Brandon
Schops and Robert Schulman, Co-
ca-Cola’s Dennis Goldstein, Chris-
tine Gurtler, Land O’Lakes’ Brian
Jennings, Tyson Foods’ Mike John-
ston, Nestle Waters’ Kelly Miller, Da-
vid Mills, Angel Cortes of Dr. Pepper
Snapple Group,
Nespressso USA, Inc.’s Audrey
Ceuppens, Maarten Dekker and
FreshDirect’s Eric Davis. The Society
for Foodservice Management (SFM)
is the pre-eminent national associa-
tion serving the needs and interests
of executives in the onsite foodser-
vice industry. Its principal role is to
enhance the ability of their mem-
bers to achieve career and business
objectives in an ethical, responsible
and professional climate. The So-
ciety represents major corporate
liaison personnel and independent
operators as well as national and
regional foodservice contract man-
agement companies.
(L to R) NYU’s Owen Moore, Paul
Ungeleider of Follett and Day & Nite’s
Matt Sher
(L to R) Eric Davis of Fresh Direct with
Seth Prager & Aaron Weiss of Elite-
Studio E
(L to R) Norman Saboie of Merrill Lynch,
Doug Hummel of 56 Design, Melanie
Marken of Pete's Coffee and Culinart’s
Victoria Vega
BOOTH #
2714
74 • January 2013 • Total Food Service • www.totalfood.com
According to FEMA, 90% of all natural
disasters that occur nationwide
involve flooding with the average
commercial flood claim coming in at
just over $85,000 (2006 - 2010). You
don't need to be located in a coastal
area to be at risk. Flash floods can be
attributed to many factors, including
deteriorating levees, dams, and inef-
fective hurricane barriers as well as
construction and real estate devel-
opment that can change an area's
natural drainage.
Most commercial insurers base their
flood insurance rates on the levels of
flood risk designated by FEMA's Flood
Insurance Rate Maps (FIRM). These
maps are constantly being updated so
it's important to know how your prop-
erty is classified. If your area has been
recently reclassified as a high hazard
zone, your current coverage may be
inadequate in the event of a claim.
Talk to your broker who can nego-
tiate with your current insurer or pro-
actively source alternate solutions.
While flood insurance is the best way
to protect yourself from this devastat-
ing financial loss, your broker can also
help you identify non-insurance ways
to reduce your risk in the event of a
flood.
You Can't Be Too PreparedAn updated emergency response
and business continuity plan, when
properly executed, can greatly reduce
the damage to your property - and
more importantly, keep your employ-
ees safe. Your plan should identify
responsibilities and specific steps to
take before, during and after a storm.
Consistent communication to em-
ployees is a critical element of the
planning process.
Maintain a list of updated tele-
phone numbers of employees,
vendors and local authorities.
Proactively contact your cli-
ents and key suppliers to in-
form them of your situation.
Develop a back-up plan to receive
supplies and secure critical infor-
mation in the event of a supply
chain disruption or power failure.
It's A Small WorldBecause businesses today are so in-
terconnected, you need to be aware of
not just the catastrophic risks you face
in your own backyard, but also those
risks that impact your critical suppli-
ers. Whether or not you were in the
direct path of Hurricane Sandy, your
business could be affected if your sup-
pliers or key customers are unable to
operate as a result of the storm.
Business interruption losses due to
Hurricane Sandy are expected to be
large due to widespread power failures
that resulted in partial or full produc-
tion stoppages at many businesses.
Business interruption claims com-
prised 20% of the overall insurance
losses from Hurricane Katrina, ac-
cording to PricewatershouseCoopers.
Talk to your broker about business
interruption insurance and extra ex-
pense insurance. This coverage can be
added to an existing property insur-
ance policy or package policy. It com-
pensates you for lost income, based
on your financial records, if your com-
pany has to vacate the premises due
to disaster-related damage that is cov-
ered under your policy.
Contingent Business Interruption
and Extra Expense coverage can also
be added and compensates you for
lost income, based on your financial
records, if a critical supplier cannot
provide you with products or services
necessary to conduct your business
due to a cause of loss that is covered
under your policy.
Robert Fiorito, serves as Vice Presi-
dent, Hub International Northeast,
where he specializes in providing in-
surance brokerage services to the res-
taurant industry. As a 20-year veteran
and former restaurateur himself, Bob
has worked with a wide array of res-
taurant and food service businesses,
ranging from fast-food chains to up-
scale, “white tablecloth" dining es-
tablishments. For more information,
please visit www.hubfiorito.com
Fiorito, from page 34
BOOTH #
3222
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76 • January 2013 • Total Food Service • www.totalfood.com
From the standpoint of linen
service, waste takes a few dif-
ferent forms. The most obvi-
ous is failing to stock correctly.
Do you ever order more table linens
than you need, “just in case?” Does
your kitchen staff treat towels as single
use items? As you shrug your shoulders,
consider this: do you view stocking your
walk-in the same way? Of course not.
Your food orders are well-considered,
careful, and mindful of what you’ll re-
alistically need. You strive to avoid food
waste whenever possible, and you usu-
ally succeed. Your linen orders should
also reflect what you need, not what
you might need in a worst case scenar-
io. Don’t pay for more than you need.
Seems obvious, doesn’t it? And demand
that your linen service be there for you
should you need more than you antici-
pated.
Another type of waste, less obvi-
ous but potentially easier to control,
is abuse. It’s probably true in most en-
deavors that people take better care
of the things they own than the things
they don’t -- those things are “someone
else’s problem.” Generally, restaurants
don’t own their linens and uniforms.
Does that make it OK to use a napkin
to clean the hood? To put a table cloth
under a mat? To wipe the flat top with
a chef coat? You wouldn’t tolerate your
staff’s misusing your kitchen equip-
ment, or food, or dishes. Make sure they
know that, in all likelihood, if they mis-
use linens and uniforms, the linen sup-
plier will be sending you a bill for abuse
charges. Really your supplier has no
choice. Abused linens go into the trash.
They cannot be saved and rented again,
and they have to be replaced. Make sure
your people use linens for their intend-
ed use, and you won’t be subjected to
abuse charges. If you think it isn’t hap-
pening at your restaurant, go through
a bag of used linens. Abuse tends to be
chronic. If it’s happening, you will see it.
And if you allow it to continue, you will
pay for it.
The final, and related, type of waste
is loss. If it’s true that people think it’s
OK to abuse another’s property, they
might also think it’s OK to lose another’s
property. Do you go through the trash to
retrieve your forks and knives? Is it too
much of a stretch to believe that nap-
kins, towels, aprons, and the like also get
“lost?” This is another cost that must be
passed along to you. Make no mistake:
all linen suppliers charge for lost linens
-- they’d all be out of business if they
didn’t. Some suppliers build loss charg-
es into their unit prices, some bill losses
separately. Certainly you should not pay
for something you haven’t lost, and you
should demand that your linen supplier
conduct regular physical inventories,
and share his findings with you. But
ultimately, you can control this with a
little effort. Train your staff to care for
cookware, glassware, food, linens, and
uniforms with the same level of respect,
and you’ll be amazed at how quickly
you see the reward on the bottom line.
Seems basic, right? But then why do
so few operators take these steps?
What Do Tomatoes, Fish And Linens Have In Common?You do not have the time to manage your linen service. I know this because I hear it all the
time. The problem, as I see it, is that unless you make the time, you will be putting yourself
to unnecessary costs that will most definitely affect the bottom line. I’m speaking, of course,
of WASTE -- or more accurately, avoiding waste.
// HERMANNS ON LINEN
Christopher Hermanns,President of WH Linen
77 • January 2013 • Total Food Service • www.totalfood.com
BOOTH #
4017BOOTH #
4217
78 • January 2013 • Total Food Service • www.totalfood.com
79 • January 2013 • Total Food Service • www.totalfood.com
marks the beginning of a new era for
this internationally-recognized event.
With Phil Robinson bringing his more
than 20 years’ experience to HMG, I am
confident he and his new colleagues
will ensure IHMRS retains its reputa-
tion as the industry’s largest show, con-
tinues to offer the best experience for
attendees and exhibitors and enjoys
tremendous growth for years to come,”
added McInerney.
“We are proud to have been awarded
the contract of such a prestigious in-
dustry event and to be able to build on
its success and leading position in the
marketplace,” added Finn.
HMG is a privately held media com-
pany serving the global hospitality in-
dustry and specializing in trade fairs,
conferences and event management
and development.
Events included in the HMG portfo-
lio are: BDwest; BDNY; Management
of IHMRS; Boutique Design Forums;
Boutique 18 and Sponsorship of the
Gold Key Awards. BDNY and BD West
trade fairs are produced by HMG and
sponsored by Boutique Design and
Hospitality Style magazines.
The International Hotel, Motel + Res-
taurant Show brings together 18,000
buyers and 700 sellers of hospitality
products and services in such catego-
ries as food & beverage, food service
equipment and supplies, furnishings,
guest amenities, HVAC, linens, table-
ware and uniforms. IHMRS is owned
by the Hotel Association of New York
City, Inc. (HANYC), the New York State
Hospitality & Tourism Association
(NYSH&TA), and the American Hotel
& Lodging Association (AH&LA) and is
managed by Hospitality Media Group
(HMG). The 2013 IHMRS is scheduled
to take place November 10-12, 2013 at
the Jacob K. Javits Convention Center
in New York City.
IHMRS, from page 16
BOOTH #
2635
80 • January 2013 • Total Food Service • www.totalfood.com
81 • January 2013 • Total Food Service • www.totalfood.com
BOOTH #
3200
82 • January 2013 • Total Food Service • www.totalfood.com
started making it there. He explains
that his now-small team has to adapt
to cooking and prepping within the
tiny delis: "We actually have to cut
roast beef into smaller pieces to be
able to make it in the teeny ovens we
have in the shops."
The number of damaged compo-
nents in the facility is almost too vast
to list, and there's a corner in the back
Bernamoff has dubbed "the grave-
yard," where they've placed machin-
ery that may or may not still function.
Bernamoff can shake several items on
a rack in the back of the space, and
they'll still let out water. The floor, in
many areas, looks as if a monsoon
has recently passed through. Here's
another image: on the day Bernamoff
came in to survey the damage at 6 a.m.
he opened the glove compartment of
the truck that used to be parked in the
back of the commissary. Water came
rushing out. "It was like in a movie,"
he says.
Bernamoff admits to not knowing
exactly how to proceed. They've been
cleaning for six weeks now, but the
lost equipment, the lost staff (there
used to be 12 dedicated to the com-
missary), and the structural damage
might make it so that they can't re-
build the commissary the way it was.
He says he's considering several op-
tions, but that the space isn't zoned
for retail and that he's got plenty of
catering space competition from the
Liberty Warehouse next door.
The Red Hook Winery, next door in
lot 235, found itself in a terrible spot
after the storm. Right off the bat, 25
to 30 barrels shattered after falling to
the ground during the flooding. Now,
owner Marc Snyder says that there are
50 barrels left to inspect. "We know
that most of them will be damaged or
have salt water in them," says Snyder.
A few problems remain: they still
haven't seen SBA loans, and most
of the records needed for insurance
claims and the like were damaged or
destroyed. "If we do have any of them,
they're wet," Tarpin notes. And there's
basically no foot traffic anymore.
Even though it wasn't Steve's primary
source of business, foot traffic from
the still-shuttered Fairway, which on
a good day could bring 3,000 custom-
ers, is gone. "The impact is tremen-
dous," says Tarpin, who estimates an
80 percent loss in walk-in customers.
Just outside the confines of the Lib-
erty Warehouse, legendary bar Sun-
ny's remains closed. Francis Kerrigan,
the self-described "underboss" of the
business, says, "Progress has been
slow but steady." There are still some
"nominal problems to fix," and Ker-
rigan explains that the team is at the
mercy of National Grid, the electric
and natural gas company. There's no
word yet on a reopening date.
Kerrigan says he "doesn't even
want to think about the financial loss-
es" at this point. The bar only used to
open three days a week, but that still
represents close to 20 nights of lost
business, so far. There are also missed
revenue opportunities from film and
photo shoots that used to happen
with some frequency.
The bar hasn't cut any of its staff.
Instead, Kerrigan and the team have
enlisted the help of their "multi-
talented" employees to aid in the re-
building process. Their Kickstarter
campaign, which is still very much
open for donations, has racked up 316
Sandy, from page 14
83 • January 2013 • Total Food Service • www.totalfood.com
888-531-Chefwww.iceculinary.com
Pastry & Baking arts
Classes
Call For Upcoming Class
Schedule
Call Vic Rose: 732-864-2220
backers and $26,474. Their goal was
$20,000. Owner Sunny Balazano says
he's looking forward to having every-
one back "for a big, big party" once
the place is ready to re-open. "We're
thrilled to be coming back."
The Good Fork remains closed, but
owner Ben Schneider says the team
is gunning to be back up and run-
ning soon. As past reports indicate,
the restaurant got rocked pretty badly.
"Most of our operations are down in
the basement, which was completely
flooded," says Schneider. He cites a
walk-in as one of the biggest losses in
the aftermath of the storm.
BOOTH #
957
84 • January 2013 • Total Food Service • www.totalfood.com
One of the IHMRS Show's
great traditions con-
tinued as PBAC hosted
their annual consul-
tant's dinner. The 2012 edition wel-
comed many of Metro New York
and the nation's top kitchen design
consultants to Rose Hall at Lincoln
Center for a night of spectacular
jazz and dining. A record turn out of
over 125 attendees were present in
large part as a result of FCSI's "Ask
The Experts" display at IHMRS.
// EYE
2012 PBAC Consultant Appreciation EveningJazz at Lincoln Center, NYC
(L to R) WA Brown's Rio Giardineri and
Tom Rinaldi of H. Weiss
Mr. and Mrs. Gary Simpson of Hobart with
Jazz Singer Gregory Porter
(L to R) Mr. and Mrs. Jimi Yui of Yui Associates and PBAC'S Larry Cantamessa (L to R) Dan Janson of Franke with Davella Associates' James Davella
(L to R) Cody Hicks of Post Grossbard
with son Bryan Hicks.
(L to R) Autoquote's Michael Greenwald
with Mr. and Mrs. Chris Brady of Romano
Gatland
(L to R) Russ Stilwell of Next Step Design
with Michael Posternak
Laura & Corey Reilly, Leif Billing, and Jim
LaVallee of Clevenger Frable LaVallee
85 • January 2013 • Total Food Service • www.totalfood.com
86 • January 2013 • Total Food Service • www.totalfood.com
What has Con Edison done to make things easy for restaurants to re-open post Sandy?
We are working with the city and
customers whose electrical equip-
ment was damaged by the hurricane
and who need repairs certified by their
electrician. There were 31,299 such
customers in the hardest-hit areas of
Staten Island, Brooklyn and Queens.
There are now 1,147. (There are also
about 35 large customers in Lower
Manhattan who need the certs.)
Are there any existing or additional rebate programs that restaurants or food service operators can take ad-vantage of?
Yes. We offer a variety of Energy Ef-
ficiency programs that can help a res-
taurant owner save energy and money
and protect the environment. Cutting
energy bill costs leaves a restaurant
owner with more money to invest
in payroll, equipment and product.
Energy efficiency measures can also
mean a more comfortable environ-
ment for customers and workers.
Does Con Edison offer a team of res-taurant specialists that understand the restaurateurs’ needs?
Our Green Team members and mar-
ket partner specialists are experts in
energy efficiency and can apply their
knowledge to help any business.
How can Con Edison's Green Team help the restaurateur be more effi-cient with food preparation, heating
and cooling, lower replacement costs, reducing carbon footprint?
There’s a lot of information on our
Energy Efficiency programs on our
web site. Small businesses can go
here: http://www.coned.com/ener-
gyefficiency/small-business.asp and
commercial and industrial customers
can go here: http://www.coned.com/
energyefficiency/ci.asp
The process often starts with an en-
ergy survey. The survey is free for small
businesses. For larger customers, we’ll
pay up to 50 percent of costs, with a
cap of $67,000, for a study of poten-
tial electric and gas energy-efficiency
measures.
We also periodically offer incen-
tives for customers to convert from
oil to natural gas. Natural gas is less
expensive and cleaner than oil. There’s
information on that here: http://www.
coned.com/gasconversions/
Food preparation? Most restaurants cook with gas.
Eligible commercial & industrial cus-
tomers can get rebates from Con Edi-
son for installing high-efficiency gas
equipment.
Heating and cooling? Con Edison’s Green Team will evalu-
ate the HVAC system and offer busi-
nesses incentives of up to 70 percent
for equipment upgrades. We also offer
small business customers a program-
mable thermostat so that an owner
can control the AC remotely.
Lower replacement costs? See information on rebates and in-
centives. Besides food prep and heat-
ing and cooling (the categories you
specifically asked about) there are in-
centives for lighting, lighting controls,
motors, variable frequency drives,
boilers and furnaces.
Reducing carbon footprint? Taking advantage of any of the En-
ergy Efficiency programs we offer or
switching from oil to natural gas re-
duces emissions into the air, reducing
a restaurateur’s carbon footprint.
What are the advantages to a con-version to ConEd's T8 or TS lighting systems?
These are energy-efficient lights.
Can you outline the success Con Ed ison had in helping Heartland Brew-ery achieve significant savings?
The Heartland Brewing Co. up-
graded light-emitting diodes (LEDs)
in four of its restaurants. Con Edison
provided $40,000 for the retrofit. The
LEDs, which are in the bar, dining and
rest room areas, will save the business
an estimated $56,000 a year.
What's the first step a local restaura-teur needs to take advantage of Con Edison's programs?
Business customers (including res-
taurateurs) can learn about the pro-
grams by going to http://www.coned.
com/energyefficiency/small-business.
asp and http://www.coned.com/ener-
gyefficiency/ci.asp. They can also call
877-870-6118.
Con Edison Unveils Portfolio of Services to Support Metro NYC Foodservice Industry
// HURRICANE SANDY RECOVERY WITH ALAN DRURY
Yes. We offer a variety of Energy Efficiency
programs that can help a restaurant owner save
energy and money and protect the environment.
Cutting energy bills costs leaves a restaurant
owner with more money to invest in payroll,
equipment and product.
87 • January 2013 • Total Food Service • www.totalfood.com