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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

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

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

Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Avenue, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 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

27 • January 2013 • Total Food Service • www.totalfood.com

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

31 • January 2013 • Total Food Service • www.totalfood.com

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

33 • January 2013 • Total Food Service • www.totalfood.com

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

Robert.Fiorito@hubinternational.com

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

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

BOOTH #

1015

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

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

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

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

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

joe@pecinkaferri.com

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

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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

chermanns@whlinen.com

77 • January 2013 • Total Food Service • www.totalfood.com

BOOTH #

4017BOOTH #

4217

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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 #

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BOOTH #

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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 #

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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

BOOTH #

1268