- Boston - Community Servings

Transcription

Chains continue to enter the Northeast
Foodservice East
Volume
Volume84,
82,Number
Number13 • • Spring,
Fall, 2007
2009
••
THE
THEBUSINESS-TO-BUSINESS
BUSINESS-TO-BUSINESSPUBLICATION
PUBLICATIONFOR
FORTHE
THE$80
$80BILLION
BILLIONNORTHEAST
NORTHEASTFOODSERVICE
FOODSERVICEINDUSTRY
INDUSTRY
OFFERING INFORMED REPORTING & COMMENTARY FOR THE FOODSERVICE PROFESSIONAL
INSIDE
Culinary arts training program lights up the lives of
students who learn entry-level cook and baking skills
THIS ISSUE
A Special Note
This is a hard year for foodservice
and a time for news about those
who are surviving, succeeding
and retooling. We salute and
celebrate them and you’ll be
hearing their stories this year.
FOOD FOR
THOUGHT
Chef Daniel Humm of Eleven
Madison Park shares his approach
to food. Trained classically in
Europe, he’s credited with the
restaurant’s prestigious induction in
Relais & Chateaux this year.
Page 4
FOODTRAK
Many casual dining operations
are struggling this year. In Boston,
a small but growing restaurant
group just opened two units of a
new concept and doubled in size.
They say they’re “crazy” but the
units are busy.
Page 6
Get the news!
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new on our website where
“Secrets of Success” and
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regularly and News Bytes
are updated weekly. Join
us in cyberspace!
B
OSTON – There’s
nothing more rewarding than holding out opportunity
to those who need it most, and
that’s the goal at Jewish Vocational Service, where for nearly a decade, a program has
offered English language and
life skills along with culinary
arts training for immigrants
and newcomers.
Just ask Chef Bob Buoniconti, a former restaurateur
now teaching culinary arts
at Madison Park High School,
who also trains prospective
entry-level cooks in the JVS
Culinary Arts Program.
“There’s a story behind every student,” he says. “You get
them in the kitchen and give
them something basic and
they light up. You can see it
in their eyes. It’s very rewarding. The program helps them
deal with their everyday lives.
Some of them are very, very
talented.”
This year, despite an economy in which pent up demand
for dining out has dipped significantly, the industry’s need
“There’s a story
behind every student,”
says ‘Chef B’…
for skilled cooks and chefs
continues to hold up.
Indeed, according to the
National Restaurant Association, job growth is expected to
outperform that of the overall
economy. Skilled labor has
always been an issue for the
industry and despite a loss of
Despite a down
economy,
demand for
trained cooks
and chefs
continues
jobs in the second half of last
year, will continue to be a major need. Chef John Kinsella,
president of the American Culinary Federation sees a need
in areas such as home meal
replacement programs in supermarkets and retirement
communities, among other
TRAINING
Continued on page 10
Opportunities abound for operators looking to open across Boston
B
OSTON – Despite
the economic challenges, four new
independent restaurants opened recently across
the greater Boston area, from
the city itself down to Patriot
Place, with a diverse variety
of cuisines.
PERIODICAL
Times are not easy for
foodservice operators
this year, but since late
last year, several new
independently owned
operations have sprung
up between Boston and
Foxboro as restaurateurs
followed their dreams.
In Boston’s South End, Joe
“Thailand,” a pioneer who
opened an early Thai restaurant here, House of Siam, on
Columbus Ave. in 1998, unveiled the 34-seat Tremont
House of Siam with the fare
of Chef Watana Phanit who
worked at the original establishment.
The menu includes Masman Curry, Shrimp Golden
Bags, Siam Rolls and Garlic
Shrimp among other dishes.
The new location, designed
by Anthony Catalfano, fea-
tures an ambience of warm
neutral tones, natural woods,
bamboo and stone plus imOPPORTUNITIES
Continued on page 9
2
Foodservice East • Spring 2009
NEFS offers many new features, events at show
B
OSTON –The annual
New England Foodservice and Lodging
Expo offers a host of
new special events and highlights at the show, March 2224 at the Boston Convention
& Exposition Center.
A new Green Products
Showcase focuses on eco-conscious items and cutting edge
technology while the Energy
Efficient Pavilion features
options for achieving energysaving goals everywhere from
the kitchen to the roof.
On Monday at 11:30 AM, a
new mixology event explores
the relationship between
mixed drinks, confections and
service. Operators will learn
from Tom Schlesinger-Guidelli, bar manager of Tony Maws’
new Craigie on Main in Cambridge, MA, about the collaboration there between kitchen
and bar. Graham Schave, pas-
try chef at Eastern Standard
in Boston’s Hotel Commonwealth, who recently completed an extended stage with
Chef Francois Payard in New
York, discusses his approach
to cross-component utilization
of traditional confection with
the bar. His colleague, Jack-
From mixololgy
& pastry, energy
efficiency and
green products,
special programs
/demos offered
son Canon, the restaurant’s
bar manager, leads the panel
with a discussion of technical
and philosophical elements in
the relationship between the
two elements.
Theresa Paopao, manager
and wine director of Anna
Sortun’s Olana in Cambridge,
talks about her work with
Best of Boston Pastry Chef
Maura Kilpatrick with whom
she creates pairings.
Featured Chef of the Year
winners from across New
England’s states will show
their latest techniques and offer new ideas that operators
can take home to their own
kitchens. Logon to www.nefsexpo.com/chef for information
Cool Ideas for Summer Profits
on demonstration times, recipes, and bios.
Chef Peter Davis – Henrietta’s Table, Cambridge, MA
2009 Featured Chefs
include:
Other highlights include
a Wine Tasting Reception,
Mon., March 23 from 4 to 5
PM in the Demonstration
Kitchen Area following the
Mixology Event. Chocolates
and cheeses will be offered to
accompany and enhance the
wines.
A Specialty Foods Pavilion
in Aisle 1300 will showcase
flavors and trends in partnership with the MA Specialty
Foods Association. Other featured Pavilions include Organic & Natural, Aisles 200300; and Spirits, at the back
Sunday, March 22nd
10:30 a.m. – 11:15 a.m. –
Chef Nicholas Calias – The
Colonnade Hotel, Boston
11:45 a.m. – 12:30 p.m. –
Chef Esau Crosby – Solo Bistro, Bath, ME
3:00 p.m. – 3:45 p.m. – Chef
Richard Garcia – Tastings
Wine Bar & Bistro, Foxboro,
MA
Monday, March 23rd
2:30 p.m.- 3:15 p.m. – Chef
Anthony Haskins – Rhode Island Convention Center, Providence
Tuesday, April 8th
11:00 a.m. – 11:45 a.m.Chef Jason Tostrup – Inn at
Weathersfield, Perkinsville,
VT
12:15 p.m. – 1:30 p.m. –
NEFS
Continued on page 9
FSE
FOODSERVICE EAST
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NEFS Booth #1146
FOODSERVICE EAST
(0885-6877)
The Business-to-Business
Publication of the $80 Billion
Northeast Foodservice Industry
Published by
LRH Ventures
Susan G. Holaday, Editor& Publisher
Richard E. Dolby, Publisher in Memoriam
197 Eighth St., No. 728
Charlestown, MA 02129-4234
617-242-2217
E-mail: [email protected]
FOODSERVICE EAST is published
five times a year: Wintertide, Spring,
Mid-Year, Fall Equinox and Fall. Susan G. Holaday, President and Treasurer. Periodical postage paid at Boston and additional mailing offices.
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reserved. Production in whole or in
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POSTMASTER: Send address changes
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#728, Charlestown, MA 02129-4234.
Spring 2009 • Foodservice East 3
The Greene Turtle expands
north and south
E
DGEWATER, MD – It
took The Greene Turtle 10 years to open
its second unit, but
today, there’s no stopping the
30-year-old sports bar/casual
dining concept as it heads
north and south from its base
here.
With 22 outlets up and
running, The Greene Turtle is
looking at growth both up and
down the Eastern Seaboard,
into New England and Florida,
says Chief Executive Officer
Mike Sanford.
“We decided
that even with
tough economic
times, to continue our positive
slow growth,” he
declares.
The chain plans
to expand its
reach both north
and south of the
Moving out
from its
Maryland
base, Turtle
heads north
and south
Baltimore/Washington base
and is seeking both franchisees and sites, he says.
“Last year we opened four
and sold two area development deals. We’ve since signed
deals for two more corporate
stores, one in Virginia. A unit
also just opened in Aberdeen,
MD.”
The company saw strong
sales last year, estimated at
$37.5 million, despite a drop
of about 2.2 percent in same
store sales. “A year and a half
ago,” Sanford notes, “we took
on an equity partner and that
helped us save some cash.
We’re well prepared to ride
out the storm, so to speak, and
we have an economic model
that works and are getting a
fair amount of interest from
people.”
The last 10 units opened, he
adds, have seen “significantly
higher average unit volumes,
in excess of 10 percent.” In
2008 average unit sales were
around $2.34 million. However, the three most recently
opened units have “conservatively annualized volumes of
$3 million.”
At Technomic Inc. in Chicago, Executive Vice President Darren Tristano sees
the chain as “well positioned.
People are still going out and
they’re looking for decent prices,” he says. “They have an
incredible following of sports
fans. The key will be their
ability to adapt to different
markets. You have to cater to
the locals.”
When The Greene Turtle
began as an 800 sq. ft. backGREEN TURTLE
Vapiano to open three
units in the Boston area
M
CLEAN, VA - A
stylish European concept that
calls itself “fresh
casual” plans to move into the
Northeast this year with three
units in Boston, part of an aggressive expansion across the
US.
Originally founded in Hamburg, Germany, Vapiano today
has outlets in Zurich, Vienna,
Istanbul, and Budapest, and,
with three initial corporateowned restaurants in the
greater Washington, DC area
and one in Florida, is poised
for growth here.
With its contemporary Italian design created by Matteo
Thun of Milano, Vapiano exudes a hip, energetic and cosmopolitan vibe with oak furnishings, natural stone, and
earth-toned leather. Units
and pizzas and order drinks
from a full service bar. Pagers
alert guests when their orders
are ready for
pickup.
The first Boston restaurant
is expected to
open in the city
this year, owned
by
franchisee
Alfred Keilen,
says Bill Bessette, USA CEO
for the chain
and a former senior vice president of operations for Legal
Sea Foods.
“We’re excited,” he declares. “We ended 2008 with
a 20 percent increase in sale
store sales and a $60 million
capital infusion.”
Keilen, a former CPA and
operator of McDonald’s stores
in Europe, is currently seeking sites in the Boston area.
The chain opens this spring in
Dallas where 10 are planned
and later this year in San
Jose, CA, and is working on a
deal for the New York market
as well as Houston, Detroit
and Atlanta, Bessette says.
He also anticipates expansion in San Francisco where
a franchise was recently sold.
Currently, 32 units are under
range in size from 5,200 to
8,000 sq. ft. with 180 to 220
sets.
Checks are around $20 or
less, with lunch in the $14
range and dinner, $18-$20.
Average unit volume runs
from $2.5 to $3 million.
Customers serve themselves salads, dine on pastas
development. A fourth DC restaurant opens in Chinatown
this spring.
“We’re cutting a new
niche,” he observes. “We don’t
have a lot of overhead because
there are no servers. The customers pick up their food.
From NYC to
San Francisco,
urbane casual
concept targets
US metro
market areas
VAPIANO
4
FOOD
FOR
Thought
A culinary dialogue
of current
perspectives
and techniques
Relaix &
Chateaux
honor
re-unites
a chef
with his
mentors
Chef Daniel Humm’s
journey comes full circle
N
EW YORK – They
say a journey of
1,000 miles begins
with a single step.
Such was the case for Daniel Humm whose culinary career began in Switzerland at
age 10 when his parents began finding him jobs in nearby
restaurants to stay busy during summer vacations.
By the time he began his
formal culinary training at 14,
he felt completely comfortable
in kitchens and “loved it,” he
recalls.
That early start culminated
this year in the executive chef
of this city’s Eleven Madison
Park returning to Europe for
the restaurant’s induction into
the prestigious Relaix & Chateaux with Union Square Hospitality Group CEO Danny
Meyer and General Manager
Will Guidara.
The only stand-alone restaurant in North America to
be newly inducted in 2008,
Eleven Madison Park viewed
the honor as the culmination
of a renaissance led by Humm,
who moved from San Francisco’s Campton Place in 2006 to
take the helm in its kitchen.
“I was so thrilled,” says the
chef, “because I had worked
with chefs who were part of
Relais & Chateaux and so for
me, it was pretty special.”
Those chefs, including
Humm’s “great mentor,” Gérard Rabaey of Le Pont de
Brent Hotel in Switzerland,
were also present and equally
thrilled by the success of their
protégé.
The event was also emotionally stirring for Meyer, whose
father’s The Seven Gables Inn
in St. Louis, MO earned an
R&C affiliation years ago.
Humm traces the “opening
up” of his career to his days
with Chef Rabaey’s Michelin
three star restaurant. He sees
his own culinary style of one
that emphasizes “purity, sim-
A passion for
food that began
in childhood
brings acclaim to
a Swiss chef
plicity, and seasonal ingredients.”
Described as a classicist
who embraces contemporary
gastronomy, Humm’s leadership brought Eleven Madison
Park its first three star review
from The New York Times as
well as a James Beard award
for outstanding wine service
and other accolades.
Those
highlights
in
Humm’s career, including his
first Michelin star at age 24
as executive chef of Gasthaus
zum Gupf in the Swiss Alps,
stand out, he says. “We work
to make the guests happy but
also for those little trophies
and the electricity from them
that carries you for many
months. Everybody stays excited and it’s motivating.”
Cooking is a huge passion
for Humm, who loves to return from a long run on his
day off and later prepare Raclette, lamb curry, and roasted
chicken on Sunday evenings
for his wife. “It’s a big part of
life.”
The challenge this year of a
down economy has stimulated
the 150-seat Eleven Madison
Park to “look at where we
want to be,” Humm says. “We
use this as an opportunity to
make contact with the guests.
Our dinner business has been
a little down, but not much.
Union Square Hospitality
Group offers great hospital-
ity. We always take care of our
guests. We feel it (the downturn) less than others. Some
places are just realizing that
you’ve got to be nice to your
guests! We feel the economy,
but not to the point where
we’re scared.” Rather, he says,
FOOD FOR THOUGHT
“VICHYSSOISE” OF KUMUMOTO OYSTERS
AND ROYAL STERLING CAVIAR
Serves 4
8 each Kumumoto Oysters
1/2 ounces Leeks, chopped
1/2 ounces Butter
2 1/2 ounces Yukon Gold Potatoes
1 cup Cold Water
1 ounces Cream
1 cup Vichyssoise Base
2 1/2 ounces Crème Fraiche
1 1/4 sheets Gelatin, Bloomed
1 1/2 ounces Oyster Water
1/4 sheet Gelatin, Bloomed
Chive Blossoms
Dill
Royal Sterling Caviar
INSTRUCTIONS :
Oysters:
Open oysters and separate the juice and the oysters. Clean
the shells very well. Keep the bottom shells.
Vichyssoise:
Sweat leeks in butter on low heat. Add potatoes and water.
Simmer until tender. Chill and season. Puree with blanched
spinach until desired color is reached. Strain.
Mousse:
Whisk crème fraiche to a soft peak in a standing mixer. Heat
half of the vichyssoise base and dissolve the bloomed gelatin.
Fold in crème fraiche and the remainder of the vichyssoise
base. Fill the empty shells with this mixture until 3/4 full.
Oyster Glaze:
Bring the Oyster water to a boil. Strain through coffee filter.
Dissolve bloomed gelatin into liquid. Cool but do not cool
enough to set.
TO FINISH :
Fill shells to about 3/4 full with the Vichyssoise mousse and
set the oyster on top. Keep cool and glaze with the still liquid oyster glaze. Repeat by using a brush until the whole
oyster has a shine to it. Garnish with a quenelle of Royal
Sterling Caviar, Chive Blossom and Dill.
Roast for approximately 1 hour, or until the legs easily pull
away from the rest of the bird.
Let rest for 20 minutes and serve.
it presents an opportunity.
People today, he adds, no
longer have time for long
lunches. “They need something quick and not too fancy,
a little bit more on the comfort side. We did a $28 menu
and paired it with a $28 wine
menu of wines by the bottle,
half bottle or glass. You just
have to be very accessible. In
New York, it’s easy to go to
many restaurants. We offer
five different tarts on a cart
for dessert now. It’s right there
and you can get a slice or half
slices.”
As a result of the current
economy, he adds, he can hire
selectively from a larger pool
of prospective employees.
With the city’s large number
of restaurants, many cooks
change jobs frequently, he
points out. “You have to take
care of them, inspire them and
make sure they don’t leave every six months.”
The downturn is a needed
correction to an era of excess
in which “money didn’t matter,” he observes. The expensiveness of meals had become
the criterion, “not value.”
Now, he adds, “many peo-
On his
day off,
a chef returns
to the
stove
ple don’t take as much time
to eat so everything has to be
prepared faster and not everybody always understands
the time food preparation can
take. We’ve got to adjust and
fill the restaurant. Danny always says it’s a ‘restaurant
business,’ and both the restaurant part and the business
part are of equal importance.”
The son of an architect,
Humm’s cooking applies a
sense of structure and design
to the sophisticated Frenchinfluenced food he creates.
Among his specialties are
smoked Columbia River sturgeon with garden peas and
mint and butter-poached Scottish Langoustines with carrotorange nage. Average checks
at lunch and dinner are estimated at $75 and $150 respectively.
As he looks to the future,
Humm’s goal is to “become a
better chef. Every year you
grow and learn so much, and I
just want to continue this and
make Eleven Madison Park as
good and as full as it can be.”
gh
Today’s downturn
brings opportunities at
Eleven Madison Park
gh
gh
From hiring to
connecting with guests,
Chef Humm views the economy
as a chance to improve
gh
6
FSE
FoodTrak:
Flexibility is the name of the game in ‘09
as operators scramble for market share
They also, Damian notes,
“had vision and a lot of doubt
at the same time. Our segment is comfort food. Today,
it’s a question of where the
customer will spend money.”
Navigating
The New
Terrain
In Casual
Dining
How Dalbeck
and Damian
are adjusting
to changing
times…
B
OSTON – There
can only be one
reason why anyone would open
two new units of
an unproven concept in an
economy such as this one, and
Brad Dalbeck, partner with
Chef Chris Damian in Legacy
Restaurant Group here, is
quick to point it out.
Since the millennium celebrations of nine years ago, the
new terrain of the 21st century has changed dramatically
in virtually every segment of
foodservice.
That notwithstanding, late
last year the small restaurant
group that operates Scollay
Square and Tavern on the Water opened two Max & Dylans
restaurants, one downtown
on West St. and the other in
Charlestown’s City Square,
doubling the company’s size.
“We’re a little crazy to do this
in such a crazy environment,”
Dalbeck says.
However, the concept, Damian notes, “was under development for four or five years.”
Pushing them to take the
step of moving forward, Dalbeck adds, were “opportunities we couldn’t say no to. We
knew it would be a struggle
but we finally decided to go
ahead. We see an enormous
opportunity.”
“Approachable food”
in the $20’s
average check
range is working
for Boston’s Legacy
Restaurant Group
In a “crazy” environment,
two operators bet on risk-taking
Chris Damian, above left, and partner Brad Dalbeck
see an opportunity in casual operations
serving comfort foods.
A recent study of independent restaurants by Technomic Inc., the Chicago-based
consultancy, sees an environment that favors the chains
this year based on their stronger buying clout and efficient
sourcing practices.
The industry is undergoing a “shakeout,” Technomic
predicts, that will go on for
the next 18 months or longer.
“Real” growth will not be seen
again until 2011, and the industry is expected to undergo a net contraction of both
chains and independents.
Estimates call for a one
percent reduction in the number of independents who will
be “challenged to grow,” but
can be expected to take market share from full service
restaurant and limited service restaurant chains alike.
The market today in the
Northeast, Dalbeck admits,
is not an easy one, but “crazy
people like us are opening
more restaurants.” He expects the stock market to continue to fall and more jobs to
be lost.
On the plus side, he says,
“we used to get 10 or 12 applicants when we’d advertise
for a position. Now it’s 100plus, and that’s a good thing
for restaurants. That was a
wakeup call for me.”
Another plus is a slight decline in food prices. “They’ve
come down a little from 2008
and our purchasing power
has changed with the addition of two more restaurants.”
The goal is one of “finetuning operations and staying
ahead of the game with creativity. Marketing will play
a big part this year. We have
to catch our breath. We’ve
been stretched and we need to
catch up.”
The biggest challenge “is
fighting for customers. You’ve
summer as tourists make
their way up the Freedom
Trail to the U.S.S. Constitution and Bunker Hill nearby.
“Our menu will appeal to the
tourists,” says Dalbeck.
Lunch checks run around
$12 to $13 per person while
dinner at Max & Dylans
Kitchen and Bar is $17 to $18.
The fare is described as “hip,
trendy, casual and approachable” and includes appetizers, flatbreads, sliders, sandwiches and American entrees
such as macaroni and cheese.
While downtown is marketed
to young business professionals, the emphasis in Charlestown is on family diners as
well.
The partners bring a long
background in casual dining
got to find a way to get them
in the door and hold on to
them. The conventional wisdom is gone. It used to be that
product and venue would carry you. That’s no longer the
case,” Damian observes.
This year, the restaurant
group is running its very
first advertisements. “It’s
important to get your name
out there,” Dalbeck declares.
“It’s not a friendly situation
so you’ve got to keep changing. We re-defined ourselves
downtown already and this
winter, we repositioned the
whole menu at Scollay Square
with lower priced comfort
food. Our covers are up but
sales are about the same.” At
Scollay Square, he estimates
the average dinner tab at
around $25. “We nailed the
middle ground there,” says
Damian.
The 214-seat Max &
Dylans in Charlestown at the
head of the North Washington
St. Bridge in space formerly
occupied by Copia is building
a customer base, the partners
say. They anticipate a strong
A plus of the
down economy
is an easing
of the
tight labor
market
to the challenges they face
this year. Damian began as a
dishwasher at the former La
Groceria in Cambridge, while
Dalbeck held various managerial posts with Back Bay
Restaurant Group, El Torito,
Chi Chi’s and Friday’s before
partnering with Michael Larkin to do the first Border Café
in Harvard Square in 1987.
It was there that he and Damian met and in 2004, formed
Legacy Restaurant Group,
opening Scollay Square in
Beacon Hill and later, Tavern
on the Water in the Charlestown Navy Yard with a similarly priced “American bistro”
menu.
Long-time casual dining veterans open
two units of a new, moderately-priced
comfort food concept
Danku dishes up “fast food with conscience”
N
EW YORK – Danku,
a new fast-casual
restaurant
chain
serving Dutch and
Indonesian dishes made with
organic and all-natural ingredients, is dishing up “fast food
with a conscience” here its owners seek expansion opportunities here.
Created by three food-lovers, identical twin brothers
Bruno and Filip van Hoeck and
their longtime friend Karen
Brink, the concept came about
as they often lamented the
lack of appealing options when
seeking a quick meal. Together they dreamed of creating
an international chain of restaurants serving tasty, wholesome, and affordable meals in
a welcoming atmosphere while
making a minimal impact on
the environment.
Now open here on West
57th St., Danku’s signature
menu item is the traditional
Dutch fritter, the “kroket”
with non-traditional fillings
like macaroni and cheese, tomato and mozzarella, chicken
curry, spinach and artichoke,
salmon dill, and chili con
carne. For breakfast, there’s
bacon, egg and potato, and
egg, cheddar and potato as
well as apple-cinnamon.
Another section of the
menu is inspired by the Indo-Dutch cuisine served all
throughout Netherlands -Danku’s original birthplace.
Indonesian ingredients from
the former Dutch colony are
an integral part of the Dutch
culinary
repertoire.
The
grandmother of Karen Brink,
one of Danku’s founders, grew
up in Indonesia and the Indonesian dishes on the menu
- stews, curries, satays, Basmati fried rice (PadiDan) and
pan-fried noodles (MieDan)
-are all based on her recipes.
Organic sandwiches, salads, and desserts, such as lowcalorie nonfat organic frozen
yogurt and Poffertjes (mini
Dutch pancakes) round out
the menu.
The furniture and wall
paneling in the lounge and
communal table areas are
made from recycled composite wood and other reclaimed
materials. The restaurants’
appliances and machines are
energy efficient available, and
the kitchen composts all food
waste. All takeout containers,
cups, bags, and flatware are
biodegradable. When guests
have finished their meals,
they are encouraged to visit
the recycling station in the
middle of the restaurant to
separate the recyclable and
compostable materials from
their trays.
You Work Hard on Your Menu . . .
Leave the
to Chef Paul!
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Order Direct 800-457-2857
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8
Emerson Climate
Technologies launches
virtual website
NAFEM
PRODUCTS
E-Control Systems
introduces FusionLive™
E-Control Systems’ new FusionLive™ Software in conjunction
with its wireless monitoring system allows operators full-screen
customization to centrally monitor critical control points. Immediate access to cabinet and food
temperatures from anywhere in
the country is available with 24/7
temperature reporting and alarm
notification if a cabinet is operating in a Temperature Danger Zone.
Review a report with equipment
downtime, reasons, and corrective
actions implemented. Go to www.
eControlSystems.com.
Manitowoc ice
machines earn the
ENERGY STAR®
Dozens of Manitowoc air-cooled,
cube-style ice machines now
meet ENERGY STAR™ standards and are up to 15 percent
more energy and water efficient
than standard models. With the
line, always known for low operating costs, in the ENERGY STAR
program, it makes it easier for
customers to identify the most
energy efficient models quickly,
says Manitowoc. More than 97
percent of cube ice models meet
or exceed the program’s stringent performance criteria. For
the most recent list of qualified
machines, go to http://www.manitowocice.com/energystar.
A virtual website from Emerson
Climate Technologies, www.EmersonClimate.com, lets operators
and consultants who could not attend NAFEM ’09 receive a unique
OEM perspective on the company’s
heating, air conditioning and refrigeration products.
Master-Bilt unveils
Endura™ roll-ins &
roll thrus
Master-Bilt unveiled its line of
heated roll-thru and pass-thru
cabinets, refrigerated, heated and
dual temperature reach-ins, refrigerated roll-ins, roll-thrus and passthrus, top mounted glass or solid
door reach-ins and a series of prep
tables and undercounter/worktable cabinets, many of which are
Energy Star and California Energy
Commission certified. A wide variety of options includes alarm systems, extra shelves, legs instead
of casters, half glass and half solid
doors, refrigerated drawers and
more. Visit www.master-bilt.com.
Award winning wine storage line shown at NAFEM
Liebherr, a German manufacturer of residential wine cabinets,
introduced a line for restaurants
at NAFEM ’09 with such features
as vibration-free compressors to
keep wines still; precise temperature controls – 41 to 68 degrees
Fahrenheit – in dual climate
zones; digital ventilation control
to precisely maintain desired
humidity between 50 and 80 percent; LED lighting in the Vinidor
series for energy efficiency and
minimal heat transfer, a unique
pull out shelf for open storage
of open bottles for wines by the
glass, and more. For detailed information, see the Wine Product
section at www.liebherr.com.
machine head section. The efficient, high volume machine meets
stringent energy and water specs
of the Consortium for Energy Efficiency. The QuietQube system features Cool Vapor Defrost patented
technology. AlphaSan® is molded
into select plastic components to
reduce slime. visit www.manitowocfsg.com/energymizer.
SN countertop nugget
ice maker/water
dispenser introduced
Manitowoc’s new SN countertop nugget ice maker and water
dispenser Series is designed to
deliver the largest daily ice production levels and storage capacities within the smallest footprint,
while providing the highest quality
of chewable nugget ice. . Choose
from three touchless dispensing
options: ice only, water only, or
ice and water. Once the desired
dispense option is selected, the
machine will automatically return
back to this selection. To change
dispense settings, simply touch
the desired button to reset. Patented cleaning technology simplifies routine cleaning. To view a
product video go to: http://www.
manitowocice.com/products/snseriesvideo.asp
Manitowoc intros quiet
high volume ice maker
NEFS Show, Booth #725
NRA Show, Booth #5718
The new S2170C Manitowoc ice
machine is said to be 75 percent
quieter than other remotes due
to the compressor and condenser
motor fan being house in a remote
condensing unit away from the ice
LRS Key Call TX
speeds up service
levels
Designed to help eliminate server confusion in locating tables,
Key Call TX from Long Range
Systems uses a simple plastic
“order key” and tabletop unit
to send a signal to the kitchen
after an order has been placed.
An automated timer with pre-set
time limit is in the system and a
color chip in the timer lets the
manager know if an order is late.
Daily reports show order delivery
times by date and shift. The unit
improves service levels and decreases food delivery wait times
as well as boosting staff productivity. Visit www.pager.net.
Opportunities abound for operators looking to open across Boston area
OPPORTUNITIES
Continued from page 1
ported Thai bronze statues.
In Malden Center, Chefrestaurateur Douglas Tran
opened All Seasons Table,
with modern Asian cuisine
reflective of the ingredients
and techniques he discovered
and learned during his global
travels.
Tran came to the US at age
13 from Vietnam and subsequently earned an engineering degree before starting a
career in foodservice, working in many local operations
including Lotus Blossom in
Sudbury, MA, Amarin of Thailand in Newton and Wellesley,
and others.
At All Seasons Table, his
first solo venture, appetizers
include Grilled Asian Eggplant with sweet miso and
Malaysian style Taro Shrimp,
among others. Entrees include Chinese and Pan-Asian
dishes such as Sake Shrimp
and Scallops in sake wine
with ginger and vegetables,
Agedashi Tofu Stir-fry with
Japanese vegetables, and sushi and specialty Maki rolls.
The ambience, created by
designer Meichi Peng, emphasizes dramatic high ceilings
and displays wood-carved figures and six one-of-a-kind ancient bronze pots with special
motif carvings.
Jamaica Plain’s Bon Savor
is not a new restaurant but
a re-concepting of an exiting
unit. Owners Ibonne Zabala,
a native of Colombia and her
This year will also see several small chains
moving into the Northeast, including a stylish
European-style restaurant, Vapiano,
and The Greene Turtle, focused on sports fans
(see stories, page 3).
Seminars focus on “going green”
and strategies for tough times
NEFS
of the Exhibit Hall.
Tom Kershaw of Boston’s
Hampshire House and Cheers
moderates The Green Restaurant Revolution keynote Sun.
from 1 to 2 in the demo/keynote area with speakers Mike
Harder, COO, Boloco and
George McKerrow, Jr., president and CEO, Ted’s Montana
Grill.
On Mon. at 1 PM, Billy
Costa from NECN’s TV Diner
moderates a discussion, Getting Through a Tough Economy, with Roger Berkowitz,
owner-president of Legal Sea
Foods and Steve DiFillippo,
owner and presient of Davio’s
and Avila.
The MA Restaurant Association offers a special Sun.
seminar at 11:30 Sunday on
Restaurant Trends and Restaurant Design 2009 with
Charles Perkins, pres., Boston
Learn about
restaurant
trends and new
directions in
design
at a special
program at NEFS
Restaurant Group and Donald
Lang, principal architect, DLA
Architecture in Room 151A.
Perkins will discuss current
trends and look at elements
leading to success, as well
as new concepts, buying and
selling tips, and more, while
Lang will speak about how to
evaluate locations, plus ideas
on the design phase. At 2:15
in Room 152, Michael Pace,
lead engineer, National Grid
and Paul Degnan, energy efficiency manager, NStar, look
at reducing energy in restaurants and kitchens.
Monday sessions include
How to Develop Promotions
That Work Best with Christina Diaz, Redpoint Marketing PR at 11:30; Restaurant
Marketing by Joe Gabriel,
Fishbowl at 2 PM; and a panel on Catering at 2:15 with
Nick Schiarizzi, Domenic’s
Food Services; Russell Morin,
Russell Morin Fine Catering
and Olive Chase, The Casual
Gourmet.
Another panel explores
opening, operating and expanding a restaurant at 3:15
and includes Al DeNapoli,
Tarlow, Breed, Hart & Rodgers, P.C.; Richard Mazzarella,
Twinbrook Insurance; Dan
Newcomb, Atlantic Restaurant Group; Michael White,
Omni Career Search and
Chandra Witkowski, Bacall &
Conniff, P.C. at 3:15.
Tues. at 11:30, Chrisstian
Diaz offers tips and tricks to
help your restaurant “sell itself.”
cilantro linguini, calamari,
husband, Oleg Konalovov
shrimp, mussels and sole, and
from Russia, met in business
the Veggie Explosion Crepe
school, combined their intertopped with parmesan sauce.
est in business and love of
Farther south, at Patriot
food and opened Bon Savor, a
Place in Foxboro, Tastings
French bistro in Boston’s JaWine Bar & Bistro owned by
maica Plain neighborhood.
Patti and Bill Martin opened
Today, with a new chef,
late last year with a menu of
Alba Aranda, who’s spent sevsmall plates. They compleen years at Colombia’s Ameriment the restaurant’s wine
can Embassy, they’ve reconlist of 170 bottles and 65-plus
figured the operation to meld
by the glass, compiled by GenFrench and South American
eral Manager and Sommelier
cuisine into a unique and
David
Ciccihealthy foods
arelli.
concept with a
Chef Richwide variety of
Ethnic cuisines
ard
Garcia,
vegetarian and
who will cook
vegan options.
and wine bar
at the James
With an innoBeard House
meet desire for
vative
menu
in New York
that offers high
affordable fare
this
spring,
quality cuisine
has designed
with creative
a menu that
presentations
seeks to be afat
affordable
fordable and
price
points
approachable
and an average
with
dishes
check in the
such as Berkshire Pork Shank
range of $25 to $30 includwith house-cured pancetta,
ing wine, the couple is servbutter beans and orange greing Rainbow Soup, a tomamolata; Sous Vide Beets &
to-based soup with smokey
Greens salad with Vermont
tortilla accents and avocado,
goat cheese feta, shaved fenColombian Style Shrimp Cevnel and grated horseradish;
iche, Provencal Tart with carWinter Root Vegetable Hash
amelized onions, tapenade,
with a poached cage free farm
dried fruit cream cheese and
egg; Local Hook & Line Cod
tomato confit, as well as the
with garbanzo bean stew,
Warm Goat Cheese Salad
whipped yogurt and dill oil;
with creamy warm polenta
and American Kobe Beef in a
and vanilla balsamic reducRioja wine reduction, all detion. Entrées include Steak
signed as hearty appetizers
Argentina with Argentinean
that can be shared.
parsley and garlic chimiThe ambience offers wood
churi, Port Chicken with a
millwork and flooring, exgrape and port wine sauce,
posed brick, wine-inspired
Peruvian Seafood Pasta made
artwork and colorful fabrics.
with homemade red chili and
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10
English language skills are a key part of program
TRAINING
venues, for trained cooks and
chefs.
Agreeing is Chef Mark
Wright, vice president of
ACF’s Northeast Region, who
sees “more trained chefs going
to other aspects of the industry such as contract feeding,
schools, colleges, hospitals
and R&D programs for food
manufacturers.”
The JVS program, now in
its tenth year of operation under various grants, has helped
groups as diverse as Chinese
people with limited English to
unemployed high school graduates.
JVS also works in conjunction with Boston’s International Institute to provides
new employees to operators
and also upgrade the skills of
existing workers at major hotels and convention facilities,
says President &CEO Jerry
Rubin. “We train on-site and
Not only will you receive fresh
organic produce for 15 weeks
this summer, but you will also be
supporting Community Servings,
an organization delivering
nutritious meals to people with
critical illness in the Boston
area. 10% of the proceeds
and surplus produce will go to
feed their sick clients.
$600 - Full share $375 - Half share $225 - Single share
• Produce June through October
• Pick-up location:
Community Servings, Jamaica Plain, MA
(near the Stony Brook T stop)
• Sign-up by April 30th
• Contact Eileen Harrington at
[email protected]
617 522-7777
help existing employees with
English language skills and
computer skills too. The industry needs to improve the
language skills of employees
to help them communicate
with customers.”
The hospitality industry, he
points out, is one of the largest
in the city. “It’s a very important industry and is very dependent on immigrants in the
workforce.”
Rubin is “guardedly optimistic” about placements this
year noting that “it’s definitely gotten harder, but we have
good relationships with many
of the major restaurants and
other employers, and that’s
very key to our success.”
Margaret Raisty, administrator of the Culinary Arts
Program and Employment
Specialist Deborah Burwick
have, as Chef Buoniconti
puts it, “amazing networking”
skills. “Most of our students
get jobs.” Of 22 who currently
in training, seven are already
close to being hired and 10
have been on interviews. “I
find it wonderful,” says the
chef. “ This is my 15th session and our success rate still
amazes me. I’m lucky to be a
part of it.” We have a Chinese
student who can carve carrots
into the most amazing things
you’ve ever seen. He showed us
pictures of them and you could
see the sparkle in his eyes.”
The program of 18 weeks is
held in April, August and December. Fluent English speakers study to obtain ServSafe
certification, while those with
Safety,
sanitation and
transitional
life skills all
part of JVS
training
limited English skills follow a
second track where they pick
up the language. Nutrition,
professional development and
an introduction to computers and the Internet are also
taught.
JVS began the program,
Raisty explains, in 2000 with
a demo grant from the US
Labor Department for people
with limited English skills.
The ESL program, she adds,
focuses on “the language of
the kitchen.”
Other funding sources include the Workforce Initiative
Act, Neighborhood Jobs Trust,
Massachusetts Rehabilitation
Commission and others.
Students are taught tran-
Employees need to be able
to communicate with guests,
says JVC President Rubin
sitional skills as well as culinary basics/ “We work on their
self esteem and offer classes in
conflict resolution and stress
management. We take them
on field trips to the hotels and
Whole Foods, and Legal Sea
Foods comes to JVS with a
chef and human resources director. We go to trade shows
such as the Seafood Show or
New England Foodservice &
Lodging Expo.”
In addition, she and Burwick expose students to museums, opera, dance and the
arts to broaden their knowledge.
At Madison Park, Chef Buoniconti and Chef Dan Lucas,
former head chef with Creative Gourmet, who specializes in pastry, teach “everything
from scratch,” Lucas adds.
“If they have the talent and
do the homework, there’s an
85 percent chance they’ll be
hired. These guys want a job.”
Students at the high school
who are taking culinary arts
work with the JVS groups as
chef assistants, helping the
chefs during the training. Boston Public Schools Director of
Adult Education Maria Harris also plays a role in the collaborative program, helping
students adjust and feel welcome, and setting the stage for
a learning experience.
“If it wasn’t for this program,” says one JVS Culinary
Arts graduate from South
Carolina, “I would probably
be on the corner hanging with
nothing to do like a bum.”
Another, born in Morocco,
worked in delivery for Au Bon
Pain mornings and took courses
at JVS to learn to cook. Students
come from around the globe, Raisty points out. “We recruit for
the program every Tuesday. It’s
an ongoing process.”
Community Servings presents a second chance
B
OSTON – David
Waters, executive
director of Community Servings,
is finding new ways to serve
up hope and opportunity this
year, beaming with pride
recently as the free homedelivered meals program
for the acutely ill graduated
its first class of foodservice
trainees.
“For some of them,” he
declares, “it was the first
graduation of their life. It
was really sweet. Three (of
the seven graduates) have
already found jobs.”
The effort grew out of a
leadership program Waters
was involved in that included a visit to the Suffolk
County of Correction. He discovered that when offenders
were released, “there were
no career opportunities for
them and no support.”
“We knew we’d be very
supportive of people who
were ready to make a change
in their life,” he says. “We
saw a need for more foodservice workers and this is
not a culinary program. It’s
a foodservice program in
which they get foodservice
training, life skills training,
customer service training
and a ServSafe course. They
help us make the meals we
deliver. They shadow people
in the kitchen while they’re
here and help us, so it’s a
win-win situation for everyone.”
Seven out of eight initial
enrollees graduated and a
second group is now in training. “You’ve given me hope,”
one graduate told Waters.
“We got great support
from the industry,” he says.
“We had guest chefs visit the
classes and the students took
field trips to the Four Seasons Hotel, Upstairs on the
Square, Capital Grille, the
Langham Hotel and a tofu
factory in Jamaica Plain.”
The plan is to have four
groups of students a year.
The first, Waters says,
was “diverse, including persons coming out of rehab,
ex-offenders and some with
disabilities. This is a great
opportunity for them and
they bring their enthusiasm
into the kitchen. We’re looking for people interested in
don’t expect everyone to pass
ServSafe but at least they
will be familiar with it.”
“It’s hard for people with
criminal records to find
jobs,” adds Programs Director Rosario Dominguez. “But
the group was dedicated and
hard working. They come
from all walks of life. We
prepare and deliver 3,340
lunches and dinners a week.”
A challenge, she points
out, was “getting people to
see that a 12 week time investment with no pay can
pay off for them. This program fits with our culture,
and the chefs who came and
did demos and invited us to
their restaurants gave the
trainees great advice.
New culinary
arts training
program gives
ex-offenders
and others a
chance at a
career that helps
others
hiring.”
The program took about
two years to design and integrate with Community
Servings efforts. “We try to
fit a lot into 12 weeks. We
ll-Natural Wraps
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T o r t i l l a s
i n
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N o r t h e a s t
Job#:
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De:
mdk
Size:
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Ae:
GC
Date:
1.20.09
Publication:
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12
NRA announces ’09 KI award recipients
2009
C
HICAGO – The
National
Restaurant
Association
announces
the
2009 Kitchen Innovations™ Award recipients
whose new, state-of-the-art
solutions to increasing productivity, saving energy and
water, speeding up prep and
cooking times and more will
be showcased in an interactive demonstration area at
this year’s NRA Show here,
May 16-19.
The winners were selected
by a panel consisting of Dan
Bendall,
principal,
FoodStrategy, Inc.; Martin Cowley,
senior manager, restaurant
design, The Disney Resorts;
William Eaton, president, Cini-Little International; Robert
Forrester, principal, Restaurant Industry Solutions; Foster Frable, founding partner,
Clevenger-Frable-LaValee
Inc.; Rick Gentry, director,
technical services, Aramark;
Robert Marshall, v.p., US operations, McDonald’s; George
McNeill, vice president, culinary and corporate chef, The
Ritz-Carlton Hotel Co.; and
MICROWAVE
Kathleen H. Seelye, presiFLATSTONE
dent, foodservice, Ricca Newmark Design.
into daily operation so oil lasts
twice as long.
Hobart – Bluetooth®-enable
Combi® Oven with Barcode
Scanner: The Bluetooth®enabled Combi automatically
controls the cooking program,
allowing wireless exchange of
recipes in the oven which offers convection, steam and
combination modes for maximum flexibility. Operators
push “start” and accomplish
several different tasks from
one piece of equipment. The
optional scanner helps simplify operation for consistent
results.
Kitchen
Innovations
’09 winners
announced
A R e v o l u t i o n i n M i c RThe
o waward
A v e c orecipients
oking
are:
–
improved Food Quality
–
Reduced energy costs
–
Menu versatility
–
increased Productivity
–
on-Demand cooking
Frymaster Gas Protector
and record oven inventory.
Frymaster, Manitowoc Foodservice – Gas Protector®: The
30 lb. fry pot delivers the production capacity of 50 lb. fryers but uses 40 percent less
oil. Among the features are
automatic oil replenishment
technology, as well as Frymaster’s patented FootPrint
PRO® filtration system and
swing-up heating elements.
T
he Silar® Microwave Flatstone, an
innovative ceramic composite microwave
heatable oven insert, revolutionizes
microwave cooking. Silar® changes the
tiple hoods are integrated on
a common duct that individually adjusts exhaust and replacement air flow. The system is said to cut energy use
15 to 50 percent, with kitchen
fans starting automatically
when appliances are switched
on and stopping as they cool
down.
Henny Penny Corp. – Evolution Elite™: The new Smart
Fryer Express allows operators to conduct oil filtering in
four minutes as needed. The
reduced oil capacity fryers
cook equivalent product loads
in 40 percent less time than
standard 50 lb. fryers, significantly extending oil life. Frequent filtering is integrated
Silar Microwave Flatstone
speed-quality cooking paradigm, and provides higher quality
foods cooked even faster. In the past, if you wanted foodAdvanced
cooked and prepared
quickly, you hadMato
Composite
compromise on quality. Silar’s new microwave-conduction
cooking
food to cook
both on top and on
terials,
LLCallows
– Silar
Microwave
the underside evenly and uniformly. The Silar Micrwave
Flatstone rises to cooking
temperatures
in as little as
Flatstone:
Silar’s
ceramic
five seconds, and can reduce cook times by up to 90%.
composite microwave heat-
able
is Silar
said
to
Easily cleaned, the insert is dishwasher safe and comes
with aoven
one-year insert
guarantee. The
Microwave
provide
higher
quality
foods,
Flatstone also allows restaurants options for menu expansion
and versatility,
servicing
customers
faster, and
cookedFlatstone
faster.
The insert
rises
reducing labor and energy costs. Further, the Silar Microwave
is compatible
with all microwave
to cooking temp in five secmanufacturers.
onds and can reduce cook time
by up to 90 percent. Operators
can bake fresh dough pizza in
ovens
ounded in 1976, Advanced Composite Materials,microwave-convection
LLC
in less than three minutes.
is a world leader in silicon carbide technology. ACM
F
manufactures and sells specialty silicon carbide products,
along with ceramic blends and engineered ceramic
Arctic Industries, Inc. – Descomposites. ACM’s Silar® Silicon Carbide Whiskersmon
are
USA: Desmon Refrig-
Garland Restaurant Range
Garland, Manitowoc Foodservice – Garland Restaurant
Range: Xpress clamshell grills
can be pre-programmed with
up to 30 easily adjustable platens-gap settings. A redesigned
thermostatic griddle provides
a wide range of settings to
meet any cooking need.
whiskers
world renown for their high quality and purity. Silar® erators
are “knock-downs” for
are the critical component in press-ready CERAMtuff™
assembly and installation in
Ceramic Blends, ARtuff® Wear-Resistant Ceramics, and
Silar® to
Microwave
Absorbent
Ceramics.
hard
access
areas.
TheACM’s
re- Silar
Halton – M.A.R.V.E.L. De-
technology has been licensed globally and is integral to the manufacture of commercial and military aerospace
mand
frigerators are able to monitor
applications. ACM has numerous patents pending for its Silar Microwave Technology. For more information,
visit our Website at acm-usa.com.
Control System – Mul-
CVP Multi Function Holding Cabinet
Bluetooth-enabled Combi Oven
Irinox USA – CVP Multi
Function Holding Cabinet:
CP Multi Function holding
cabinets offer combined temperature and humidity control
with a storage capacity equal
to that of two to three standard cold storage cabinets. Select from six different humidity levels (40 to 95 percent)
and a temperature range from
32 degrees Fahrenheit to +60.
Chocolate, pralines and sugar
decorations can be held at a
constant 57 degrees and 40 to
50 percent humidity. Ventilation keeps sudden tempera-
... new, state-of-the-art solutions to increasing productivity, saving energy and water,
speeding up prep and cooking times and more will be showcased ...
CR Peterson Associates
sametocabinet,
reducing
la- England
Eneron
isthe
pleased
introduce
to the New
Area Inc. – Turbo Pot: Adbor and increasing efficiency
vanced aluminum fin exchange
without disturbing optimum
channels increase the effective
holding conditions in other
surface area exposed to the
bins. Assign up to six alarm
burner flame, maximizing the
codes, simplifying implemenamount of heat transferred to
tation of a first-in first-out
the bottom of the pot and inFrom aCabinet
rich tradition,
the leading
system.
comes to
with
creasing energy efficiency over
innovation,
The
Bertolini
four to
eight bins,
which
hold family
standard pots 50 to 63 percent.
2.5” started
deep building
shotgun premium
or hotel seating
Gas cook time/energy use is repans.
duced 50 percent.
over 50 years ago for such household
names as Denny’s restaurants, Radisson
C.R.
Inc.
Hotels
and Peterson
Disneyland. TodayAssociates,
Bertolini
provides thatissame
tradition
of
pleased
to announce
world-class
quality
to banquet
to the
New
England area its
andHospitality
conference managers
in
and Design
Division
the new TitanZM series.
featuring:
BLU Technology Prep Table
ture changes to a minimum.
Kairak – BLU Technology Prep Table: BLU products
promise significant energy
reductions and run with environmentally friendly glycol
coolant said to lower the risk
of food contamination. No defrosting is needed. Risk of refrigerant leaks is sharply reduced and energy savings can
reach 39 percent.
and 30 percent less energy.
Features include built-in filter and water management
system. The steamer comes in
gas or electric, 6 and 10 pan
with choice of optional kettle,
is is 57 inches tall.
Lincoln Foodservice Products, Manitowoc Foodservice
– Quest EMS™ Energy Management System: The 3255
Impinger conveyor oven with
FastBake™ technology is designed to reduce baking times
for items like pizza up to 30
percent and increase baking capacity 15 to 30 percent.
Energy usage is lowered and
customer wait time, reduced.
Quest EMS™ optimizes the
gas/air mixture, lower usage
without compromising heat.
Market Forge Industries Inc.
– 3500 Power Plus: Power
Plus boiler based convection
steamer with jacketed kettles
uses 80 percent less water
3500 Power Plus
Self Cooking Center with CareControl
Viking Range Corp., Commercial Division – Modular
Range Design: Modular range
and suites design allows the
flexibility of changing individual modules before and after
installation.
High Powered Silver Pre-Washing
system
Find out more at
www.BertoliniHD.com
or call
800-257-4040
Carrollchair.com
Find out more at
www.BertoliniHD.com
or call
800-257-4040
olfurniture.com
C.R. Peterson Associates, Inc.
31 Eastman Street PO Box 295, Easton, MA 02334
1-800-257-4040 ext.120
www.crpeterson.com
Please visit our showroom, Monday through Friday at
31 Eastman St., Route 106, Easton, MA 02334
Winston Industries – CVAP
Universal Holding Bin Cabinet: Serve multiple foods from
Power Soak Systems, Inc. –
High Powered Silverware PreWashing System: The continuous motion warewashing
system virtually eliminates
manual hand scrubbing using
a push/pull technology that allows only one-pass washing.
Rational USA – Self Cooking Center with CareControl:
CareControl
automatically
detects cleanliness levels and
indicates need for cleaning
with biodegradable Care-Tabs
to prevent limestone buildup.
The cleaning process reduces
risk of damage to the SelfCooking Center’s heating elements. De-scaling and water
softening are eliminated. Rational now offers a longer two-
From bertolinihd.com
a rich tradition, to the leading
innovation, The Bertolini family
started building premium seating
over 50 years ago for such household
names as Denny’s restaurants, Radisson
Hotels and Disneyland. Today Bertolini
provides that same tradition of
world-class quality to banquet
and conference managers in
the new TitanZM series.
year warranty at no added
cost.
Somat Company – eCorect
Waste Decomposer: The system decomposes compostable
waste with an energy-efficient,
automated control process requiring no enzymes, additives
or fresh water. The end product is essentially odor free and
considered a soil amendment
for use in landscaping. Compostable waste weight and
volume are reduced 80 to 90
percent.
is pleased to introduce to the New England Area
working END
childhood hunger
TO
IN AMERICA
A BOLD, ATTAINABLE GOAL.
On any given night, more than 12 million children in America will
go to bed wondering if they will eat in the morning.
We are Share Our Strength. We work to surround children with the
nutritious food they need to learn, grow and thrive.
Join us in the fight to end childhood hunger.
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w w w. s t r e n g t h . o r g
14
Operators re-tool and make improvements
CAMBRIDGE – In tough times, many restaurateurs are retooling operations and making improvements to keep up-to-date
and fresh. In Harvard Square, Paul Lee at Hong Kong is updating lighting and furnishings in the bar and refinishing his wood
floors in preparation for the Spring season.
ment’s first waffle breakfast sandwich this winter with cherrywood-smoked bacon, scrambled eggs and American cheese
between two maple-infused waffles as a limited time offer for
$2.99. Observing that today’s consumer wants more choices, Executive Chef Stan Frankenthaler adds that waffles convey “the
warmth and satisfaction of an old-fashioned, at home breakfast.
Italian pizzeria heads for the West Village
Elevation Burger eyes sites in the Northeast
NEW YORK – Associazione Pizzaiuoli Napoletani will offer
traditional Neapolitan pizzas and pastas in a 1,500 sq. ft. location on Bleecker St. in the West Village. The lower level will
house a cooking school where the art of Neapolitan pizza-making will be taught, says Faith Hope Consolo of Prudential Douglas Elliman.
FAIRFIELD, VA – Elevation Burger, whose slogan is “Ingredients Matter,” is growing through franchising this year with 24
units in development beyond its home base here. Five outlets
are planned in New Jersey by franchisees Andy Herriott, Matt
Jerkovich and Brian Edgar, with the first scheduled for Montclair. Outlets will also open in the Philadelphia area, Baltimore
and Austin, TX.
Trayless is the new trend in college dining facilities
INDUSTRY
BUFFALO – The University of Buffalo’s Campus Dining &
Shops is hoping to save 48,000 lbs. of food waste by eliminating
trays, according to a published report. Jeff Brady, interim executive director, was quoted as saying three dining centers will take
part in the initiative, supported by 83 percent of student diners.
A pilot program last fall led the school to press ahead with programs including recycling, composting and other efforts toward
sustainability.
Jamaica Plain’s Ten Tables opens second restaurant
CAMBRIDGE – Ten Tables in Jamaica Plain, MA has opened
a second unit in the space that previously house Craigie Street
Bistrot. The 14-seat restaurant will offer American bistro food
at neigborhood prices with entrees under $30 and three courses for $32 on Wednesdays, says David Punch, chef-owner with
partner Krista Kranyak.
Sodexo brings ethnic fare to college dining
GAITHERSBURG, MD – Sodexo, Chefs Robert Santibañez
and Mai Pham are bringing Mexican, Thai and Vietnamese to
600 college campuses where they are partnering with chefs to
“appeal to the culinary adventure” today’s students seek.
JP restaurant reconfigured as South American/French
JAMAICA PLAIN, MA - Oleg Knovalov and Ibonne Zabala
have reconfigured their restaurant here, Bon Savor, naming one
of the five top female chefs in Colombia, Chef Alba Aranda, as
excutive chef.
The changed economy transforms how diners eat
CHICAGO – Research from Technomic shows consumers are
bypassing beef for less expensive proteins like chicken, says
Darren Tristano, executive vice president. When ordering beef,
and especially steak, explains Tristano, they expect more quality, better cuts, aging and seasonings to justify paying a higher
cost. These expectations are reflected in emerging flavor and
preparation trends and in menu descriptions. Health and food
safety concerns are also determining menu choices, research
shows, with 64 and 61 percent respectively saying turkey and
chicken are healthier than beef and pork.
A Cambridge chief is knighted for his culinary work
CAMBRIDGE – Chef and
Co-Owner Raymond Ost of
Sandrine was knighted by the
French Government this winter in recognition of 35 years
of promoting French, and in
particular, his native Alsatian,
cuisine. He joins Julia Child,
Paul Prudhomme and Jacques
Pepin in the US in receiving
the medal of the French Order
of the Mérite Agricole (agricultural merit).
The Barking Crab to open for 15th season
BOSTON – The Barking Crab, a local waterfront landmark
on the Fort Point Channel, opens this spring for its 15th season
with a new menu of dishes such as Cedar Plank-Grilled Salmon,
Baked Dayboat Scrod, and Iceberg Wedge with applewood bacon
and blue cheese dressing. A second year-round site in Newport,
RI begins its second season.
Changing times bring casual dress to power dining
NEW YORK - A bastion of formality, the venerable “21” Club,
gave up its tie requirement late last year, yielding to changing
styles. The New York Times quoted Manager Bryan McGuire
as saying the management wanted “a more level playing field”
with its competition. Last year, the restaurant’s revenue was off
in the “double digits,” he disclosed. Other operations at the high
end dropped the jacket and tie requirement may years ago, but
Michael “Buzzy” O’Keefe at the River Club notes: “I will miss
the tie policy…it held up an example of what etiquette could be.”
Waffle breakfast sandwich introduced at Dunkin’
CANTON, MA –Dunkin’ Donuts introduced the QSR seg-
Learn about coffee and tea at NY festival
NEW YORK – The 4th Annual Coffee & Tea Festival: NYC takes
place Apr. 18-19 at the Metropolitan Pavilion at 125 West 18th St.
Use promotional code FSEast to receive half price admission and
save $10. Go to http://www.coffeeandteafestival.com/
Massachusetts Lodging Association honors winners
BOSTON – Exemplary lodging employees and innovative programs were honored at the MA Lodging Association’s Stars of the
Industry awards luncheon and will have their names submitted
to national AH&LA parallel awards. Employee of the year honors
went to Viviane Benchaya, Irving House at Harvard, Cambridge,
MA (small property); Cynthia Sowu-Perkins, (medium property)
Four Seasons Hotel, Boston; and Abraham Perez, (large property)
Hyatt Regency Boston. Manager of the Year awards went to Lisa
Hartigan, Beechwood Hotel, Worcester (small property); Thomas
Kopaczynski, Best Western Inn, Longwood Medical, Boston, (medium property); and Jennifer Nicholson, Hyatt Regency Boston,
(large property). General Manager of the Year honors were given
to Rachel Solem, Irving House (small property); Paul Jacques,
Boston Harbor Hotel, (medium property) and David Giblin, Boston Marriott Copley Place (large property). Industry Partner
Employee of the Year was Rosney Jocelin, LAZ Parking. Stevan
Porter Emerging Hospitality Leader of the Year was William
Masefield, Omni Parker House Hotel, Boston, and Community
Service honors went to Sheraton.
Culinary Institue taps Rummy Pandit from Rutgers
HYDE PARK, NY – As part of efforts to develop and strengthen its business management program, the Culinary Institute of
America named a new associate dean for business management,
Rummy Pandit, associate dean and executive director of hospitality management at Rutgers University. Pandit holds both a
Masters in Hotel Management from the Cornell School of Hotel
Administration/IMHI and an MBA with a concentration in finance from Rutgers. Before joining the academic world, he held
a variety of managerial positions in the hospitality industry, including executive director of hotel operations for Harrah’s Showboat Casino-Hotel and general manager of the Atlantic Palace
Suites in Atlantic City, NJ; general manager of The Shoreham
Hotel in New York; and rooms division manager at The Ritz
Carlton in Boston.
New Wagyu/Kobe beef
first ever Glatt Kosher
Spring
PRODUCTS
Organic TKO helps
lower cleaning costs
Organic TKO, certified organic,
works as a cleaner, stain remover
and deodorizer and can be used on
windows, floors, carpets, tile and
grout, and as a fruit and vegetable
wash. One half ounce to two ounces of the product make one gallon
mixed with water. The product is
biodegradable, food grade, hypoallergenic, non-toxic, and anti-carcinogenic. Go to www.tuftsorganics.
com for more information.
emissions. The unit comes in 6-pan
and 10-pan full size models in gas
and electric. For more information, visit www.electroluxusa.com/
professional.
Chef Specialties
introduces designer line
of peppermills
Chef Specialties Company commissioned artist Flo Larson to
design and paint a line of pepper
mills and salt shakers. Selected
styles are signed by the artist. The
exclusive copyrighted designs are
make a unique decorative touch
to your restaurant tabletops. Custom laser engraving is available in
many different motifs. Or select
from the company’s wide choice of
acrylic, wooden, metal and other
peppermills. Visit www.chefspecialties.com.
Air-o-convect oven has
own steaming function
Electrolux Professional North
America introduces air-o-convect,
a hybrid convection oven with a
steaming function to add and retain moisture for high quality consistent cooking cycles. The oven is
a GREEN SPIRIT product, providing significant savings in gas and
electric consumpton plus reduced
carbon dioxide and nitrogen oxide
Stylish chairs and
barstools from Carroll
Java Jacket introduces
recycled paperboard
Java Jacket, the original inventor and manufacturer of the
coffee sleeve, is using 100 percent recycled, 90 percent postconsumer-content paperboard
for its Stock Natural Kraft
Coffee Sleeves. The new board
is also used for Java Jacket’s
Custom Printed Natural Kraft
Coffee Sleeves. The 16 yearold company with historically
earth-friendly values also uses
non-toxic water-based printing
inks and glues. All of its insulated sleeves are 100 percent
reusable, recyclable and compostable. Visit www.javajacket.
com.
Carroll Chair Co., manufacturers
of high quality restaurant seating
and table tops for more than 50
years, offers the best materials
with CA TB133 flammability certification. Choose from 60 unique
frames in the Dining and Café
Chair collection, three separate
collections of Stack chairs and
100 different bucketed and backless Bar Stools. Visit www.carrollchair.com.
A.D. Rosenblatt Glatt Kosher Beef
and Strube Ranch have teamed up
to offer what may be the first Wagyu/Kobe Glatt Kosher beef. The
product is available at restaurants
in New York and will soon be available cost to coast. Visit www.premiumkosherbeef.com.
Faema introduces
Smart with new design
The new Faema Smart designed
by Giugiaro offers proven Faema
technology and durability with
a newly designed cabinet. The
new design focuses on the contrast between light and dark
colors in the unit’s non-metallic
parts, refreshing the overall
look. A producer of innovative
and elegant espresso equipment
since 1945, Faema’s Smart offers special pricing. Visit www.
faema.com.
Push the flavor envelope
with Chef Paul’s Magic
Seasoning Blends
Chef Paul’s Magic Seasoning
Blends, combinations of all natural herbs and spices, lend new
excitement to recipes and come
in a wide choice of flavors. Choose
Salmon Magic, a blend with subtle
accents of dry mustard seeds, to
enhance salmon or other seafood
dishes, or Fajita Magic, which includes a variety of dried chilies for
use on chicken, fish, meats, rice,
eggs, pasta and Mexican dishes.
Visit www.chef paul.com.
Basa now available
as alternative mild
seafood item
Basa, a hard to find mild, whitefleshed fish, is now available from
Australis Aquaculture in Turners
Falls, MA. Cut filets, 100 percent
boneless and skinless, are tested
to ensure they are free of mercury,
anti-biotics, etc. The fish, an alternative to more expensive cod and
Healthy choice from
Bunge Oils for deep
fat frying
All natural tortillas
from Harbar
Harbar LLC’s all natural Maria and Ricardo’s tortillas are
made from the highest quality,
all natural ingredients such as
unbleached, enriched certified
organic wheat flour. The tortillas
are Certified Vegan, Certified
Kosher, GMO free and contain
no preservatives, saturated fat,
cholesterol or trans fats. Perfect
for hot or cold wrap sandwiches,
the tortillas come in a variety of
flavors. Choose from white flour,
whole wheat, multi grain, tomato
and basil, or spinach. All natural
white corn tortillas are also available. Visit www.harbar.com.
haddock, come in 15 lb. bulk pack.
Go to www.thebetterfish.com.
FPI introduces new
line of crab products
Fishery Products International’s
new line of crab items includes
Snow, Rock and Atlantic crab for
use in foodservice appetizers and
entrees. The premium flavor and
texture of Snow crab clusters and
legs works well in entrees or soups
and chowders, while Rock crab
lends itself to gumbos, soups, crab
cakes and salads. Atlantic crab
had mild flavor and smaller flake
for a wide range of applications.
Visit www.fisheryproducts.com.
Trendy new starter
from Traiteur de Paris
Salmon and fromage frais tartar
with dill from Traiteur de Paris,
makers of high quality frozen
products, makes a fresh, summery
appetizer, made with a spinach,
cake-like base with a ricotta and
goat cheese mousse, covered by a
salmon tartare. No preparation is
needed – simply remove from the
freezer, thaw four hours at 4 degrees Centigrade and serve. The
product is available through US
distributors in 16 piece boxes.
RESTAURANT
APPRAISALS
A preliminary
estimate of value
or a full narrative
report
Tabletop and buffet items
with contemporary flair
American Metalware introduces a
large number of new tabletop and
buffet items such as two-tiered
swing birdsnest baskets in choice
of black or chrome finish to hold
fruits and breads; a striking martini wine stand shaped like a martini
glass in stainless steel, designed to
draw attention and suitable for
chilled appetizer or dessert presentations; a brushed stainless
steel wine coaster that can also be
used as a snack server, and much
more. Go to http://www.amnow.
com/NewProducts.aspx.
Nutra-Clear NT™ from Bunge Oils
has zero grams of trans fat per
serving and was developed to offer
high stability in deep fat frying. A
high oleic, low linolenic canola oil,
Nutra- Clear NT™ is said to provide outstanding quality and taste
and is a good source of monounsaturated fat as it contains Omega 3
fatty acids with no hydrogenation.
The product has won the American Culinary Federation’s for four
years in a row. For information,
visit www.TransFatSolutions.com.
Rational coats accessories with non-stick TriLax
®
Rational, manufacturer of commercial combination ovens,
upgraded its Perforated Baking
Tray, CombiGrill® Grid, and Grill
and Pizza Tray accessories for
the SelfCooking Center® with
TriLax®, the company’s new
hard-wearing, non-stick coating.
The three-layer coating is more
durable than conventional nonstick coatings, making it ideal
for large-scale foodservice operations, says the company. The
coating possesses heat-reflective
characteristics that contribute
to its durability as well as helping it brown food more evenly.
Accessories are dishwasher safe
and resistant to damage from
alkalis common to Combi-oven
and steamer water supplies. Visit
www.rationalusa.com.
The Boston
Restaurant
Group, Inc.
author of
“Valuing
Restaurants,”
John Wiley & Son
For Further Information:
(978) 887-9895
cperkins@
bostonrestaurantgroup.com
Information is from sources that we deem reliable. No
representation is made as to the accuracy of any information provided. Offering is subject to prior sale, lease, or
withdrawal without notice or change in prices and conditions.082808
16
Despite economic challenges
same store sales rose in Jan.
GREENE TURTLE
gammon bar owned by four
friends, Sanford recalls, “it
was more of a hobby than a
job.” With the
decision to franchise, however,
training
and
development
personnel were
brought on.
Units range in
size from 6,000 to
7,500 sq. ft. The
concept, Sanford
notes, works well
in strip malls.
“Having
more
capital helps us
find better locations.”
A menu geared to sports
fans includes wings, sliders,
appetizers, pastas and en-
“Our nice is a
neighborhood
place to meet,”
says Sanford
about 60 percent of total sales.
Today’s biggest challenge,
of course, is the economy, says
Sanford who has seen customer frequency decline this
year from three or four times
a week to two or three.
However, same store sales
rose this January, Sanford
says, in the wake of a new value meal promotion and a good
football season.
The chain’s loyal base appreciates the “neighborhood
place to meet,” he adds. “People want to get together and
talk, whether it’s about good
news or bad. We have a loyalty
program and 2,000 members
in our Mug Club. Guests buy
a mug and leave it at their local restaurant.”
Mediterranean chic and
welcoming ambiance combine
VAPIANO
When you enter, you’re given
a chip card, which you swipe
at each station, and pay when
you leave at the host stand.”
“It’s the right concept at the
right time for cost-conscious
consumers. They’re looking for
value and they want to go out
and have a good time. Vapiano
is very value driven.”
Buildouts are “high end and
good looking with large windows, leather seating, and fireplaces,” he adds.
Young professional women
“love it because of the communal tables and informal atmosphere.” People still want to
be entertained,
Bessette adds,
and will continue dining out
as a result. Vapiano strives for
a loyal base of
customers, urging first timers
on its web site
to sign up for
an e-newsletter
from their local
restaurant and
sending
them
an e-mail good
for a free glass
of their “favorite beverage” to
toast their membership in the e-mail club.
Mediterranean
chic and
welcoming
ambience
combine
with stylish
pasta/pizza
dishes
trees. Guests with stubs from
tickets purchased for local
sporting events receive a free
appetizer. Food accounts for
Chef Paul Green meets a marketplace need with a website that places “temporary chefs”
T
UFTONBORO, NH –
No one was more surprised than Chef Paul
Green when his idea
for a new business venture,
Temporary Chef™, serendipitously turned out to meet
an unfilled need in the marketplace, providing seasoned
chefs with an opportunity for
short-term employment.
Buying the domain name,
temporarychef.com,
which
had expired, led him down a
new path of doing a service for
senior chefs who had the desire, skills and talent to continue working on temporary
assignments.
A venture begun as a
search for short-term gigs of
his own, Temporary Chefs led
Green, a ‘retired’ chef who remains passionate about food
and cooking, into a whole new
realm. “We are a Brigade De
Cuisine of highly experienced
career chefs with proven track
records in all facets of culinary
operations and management,”
A lifelong passion for food
leads to a new business
opportunity in ‘retirement’
he explains. “Our menu of talents includes HACCP, menu
development, budget / P&L
management, team building
and training, multi-kitchen
operations, product development and much more.”
“When I launched Temporary Chef in March, 2008,
it was meant to be a vehicle
for myself and two other career chefs to pursue our deep
passion for the culinary arts.
Since then it has grown to
include many other chefs in
various parts of the world who
share our devotion, including
a group who specialize in private yachts,” Green writes.
“The pursuit of a career
in kitchens is an affair of the
heart and soul. We strive for
perfection and endlessly seek
knowledge and technique. We
have honed our skills in many
disciplines including vegan,
macrobiotics, special needs,
and a world of ethnic cuisines.
Food is in our thoughts even
as we sleep or take our leisure, waiting for that glimmer
of idea that will become our
next entrée.”
“I tapped into something
unwittingly and I think it
will grow.” Kitchens require
a “tremendous amount of energy and as chefs age, they
often move out. You don’t see
too many 50-year-old broiler
cooks except in major urban
areas. It’s the demands of the
job.”
Green, a former sociology
major in college with a minor in psychology, grew up
with a love of food instilled
by a grandmother who made
her own noodles and baked
breads.
“She let me knead the
bread,” he recalls, “and I fell
in love with the smell of the
yeast and how it changed as
the bread baked.”
Later, in college, he “discovered the benefits of having a
date over for a well prepared
meal with nice music playing
and a good bottle of wine.”
Meeting a French chef, he
asked to work in his kitchen
free and quickly got a taste
of what the industry was all
about.
The experience led him to
Chicago, moving up the career
ladder and eventually becoming executive sous chef at the
95th floor restaurant at the
John Hancock Tower. “It was
a constant learning, growing
experience. I love food, the
chemistry of it, and exploring new flavor sensations that
make your mouth dance.”
Older chefs, he says, are
“looked at askance by the industry, but operators need the
expertise, maturity and talent
they bring. I’m having success
placing chefs with seasonal resorts, or they can fill in while
someone is looking for a new
full-time chef when someone
leaves suddenly or is fired.”
Temporary situations can
work well, Green points out,
noting that his first client, a
high end restaurant at a resort, could not find a chef in
the “limited labor pool” where
it was located. “I sent a guy
who’d been an executive chef
at a Northeast resort and they
almost immediately switched
him to manage eight operations and teach ServSafe to its
entire staff, raised his weekly
salary and gave him a stipend
so his wife could visit. I’m filling a need.”
Steve Brand named first “Turkey Trendsetter” of ’09
W
ASHINGTON
– Steve Brand,
executive chef
of
UpStairs
on the Square in Cambridge,
MA, created what he calls a
“big steaming pot of Turkey
Chili goodness” that earned
him the designation of National Turkey Federation’s
(NTF) first “Turkey Trendsetter” this year.
The “Turkey Trendsetter”
program features chefs from
around the nation who incorporate turkey on their menus
in creative and unique ways
at www.eatturkey.com <http://
www.eatturkey.com>
The Turkey Chili recipe,
which can be found at
< h t t p : / / w w w. e a t t u r k e y. c o m / r e c i p e / r e c i p e .
cgi/2/12036> combines ground
turkey with fresh ingredients such as tomatoes, kidney beans, butternut squash
and carrots. Chef Brand likes
to spice it up with cinnamon
sticks, cumin, fennel and
chipotle chiles Tangy, fresh
lime sour cream completes the
turkey dish.
The chef is no stranger to
the website of the National
Turkey Federation. This winter NTF and how2heroes, a
how-to online video destination which celebrates
people’s passion for food,
teamed up to feature him on
<http://www.eatturkey.com/>
where he demonstrated his
ultimate Turkey Chili recipe
as a health and cost-conscious
choice for Super Bowl meals.
“Chefs and consumers alike
use the Internet to find innovative recipe ideas for eating
out and at home,” said Sherrie Rosenblatt, NTF’s vice
president of marketing and
communications. “This Webcentric program allows both
the foodservice and consumer
audience to see how turkey is
relevant in today’s environment.”
Turkey fits well with Upstairs on the Square because
of its versatility and the protein’s low food cost allows
Chef Brand to feature it on a
variety of menus. From fine
dining to snacks at the bar,
turkey’s accessibility makes it
a good choice for all day parts
and cuisine types.
“My menu is seasonal and
changes often so I am able to
create dishes with turkey for a
variety of dining options,” said
Chef Brand. “Turkey is a
healthy, naturally low-calorie and locally accessible
protein so it enables me
to be very innovative in
the dishes I prepare.”
“As a New England
restaurant,” he points
out, “we use local
farms and purveyors
as much as possible,
and some of the best
turkey farms around
are right in our neighborhood. One of our most
popular
winter
lunch
items is our Turkey Panini,
with Thanksgiving overtones
of cranberry relish.”
Upstairs on the
Square chef
incorporates turkey
in a variety of
menu items
Sodexo at Merrimack College goes trayless
N
ORTH ANDOVER,
MA – Merrimack
College’s foodservice department is
going green, eliminating trays
from the dining hall as many
others have done in the past
year for significant savings in
water and energy.
The savings in water alone
are estimated to run around
750,000 gallons a year.
“Merrimack College is joining half of the colleges and
universities in the US who
have gone to tray-free dining
in their dining halls. Besides
saving on water and energy,
Merrimack has reduced the
amount of chemicals needed
to clean the trays and drastically reduced the amount
of food waste,” says Sodexo
Growing
numbers of
schools eliminate
cafeteria trays
General Manager Dennis Gillespie.
Adds Dean of Students
Shawn De Veau: “We believe
going tray free is an important statement to our students
and employees, and that even
small steps can make a big
difference to our environment.
While each tray on its own
may not make a huge impact
on water or energy conservation, when we get together to
commit to a change, we can
make a difference.”
The school serves around
15,000 meals each week and
for tray used, approximately
one to one and a half gallons
of water is needed. Washing
the trays in 190-degree water
is also energy-intensive. The
college estimates water savings at 15,000 gallons a week
and adds that without the
trays, food waste decreases by
1.5 to 2 ounces per student for
an estimated food savings of
15 to 20 percent.
Additionally,
Merrimack
switched to more environmentally friendly paper napkins
and is recyling 800 pounds of
cardboard each week.
18
Celebrating 90 years, NRA expands educational offerings
with profit-building solutions for bar programs at Show
C
HICAGO – The National Restaurant
Association
Restaurant, Hotel-Motel Show celebrates
90 years this spring when it
opens May 16-19 at McCormick Place.
A special feature this year is
a lineup of free educational
sessions in the 2009 International Wine, Spirits & Beer
Event, May 17-18 in conjunction with the Show.
Session topics will include
menu trends – including signature cocktails and alcoholfood pairings – strategies to
build bar program profitability, responsible service and
innovative marketing and
promotions.
“Even in this tough economy, consumers still make
Six focused
sessions planned
for NRA Show,
May 16-19
wine, beer and cocktails part
of their restaurant experience, and professionals from
all industry segments and
channels are making the most
of their bar programs by creating innovative signature
drinks, suggesting pairing
ideas and offering exciting
new brands,” says Lorna Donatone, convention chair for
See the Slimfold Gas Grill
in action featuring Chef Alberto!
NRA Show 2009 and president, School Services with Sodexo, Inc.
NRA research shows wine
by the glass and signature
cocktails are hot trends this
year, and more than 1,600
chefs surveyed say mixologist/
signature cocktails, functional cocktails and food-alcohol
pairings will be the biggest
trends this year. Additionally,
nine out of 10 table service operators see wine by the glass
becoming more popular this
year.
Educational sessions include:
Increase Your Beverage
Sales Through Creative Promotions: Patrick Henry, president and CEO of Patrick Henry Creative Promotions, Inc.,
will lead a panel of beverage
alcohol industry experts, who
will share their recipes for
success.
Emerging Beverage Alcohol Trends, Implications and
Future Outlook: Leading beverage alcohol trend watchers
Mike Ginley, Next Level Mar-
Signature
cocktails
big trend for
restaurants in
2009, says a
survey of
1,600 chefs
Visit www.slimfoldgrills.com
Free educational
programs
at Wine, Spirits,
Beer event
keting; Stephen Beaumont,
World of Beer; and David Pennachetti, Wine Guru Services,
will share their insights.
Mixing Messages - Making
the Most of Your Cocktail Program: F. Paul Pacult, director
of Spirit Journal and founding partner of Beverage Alcohol Resource will detail ways
to increase sales, customers
and motivated employees in
an interactive format.
Pairing Beer with Food...
the New Trend at the Table:
Stephen Beaumont, beer
trends expert and food-beer
pairing specialist, will present success stories from leading restaurants.
Wine Pairing with a Global
Culinary Influence: Bill Briwa, senior chef instructor of
wine studies, Culinary Institute of America at Greystone,
will share insights to embrace
collaboration between the
chef and wine director to improve the customers’ dining
experiences.
Responsible Alcohol Service - Corporate and FrontLine: Tim Kirkland, the
founder and CEO of Renegade
Hospitality Group, will lead
a panel of restaurant chain
executives who will share
successful responsible alcohol service strategies. The
session is presented in cooperation with National Restaurant Association Solutions,
LLC’s ServSafe Alcohol®.
To register for the Wine,
Spirits & Beer Event, go to
www.winespiritsbeer.org.
Registration for the show is
available at
www.restaurant.org/show.
and hospitality operations including: Castle Hill Inn &
Resort, 22 Bowen’s Wine
Bar & Grille, The Mooring Seafood Kitchen & Bar,
The Smokehouse Café,
The Boat House, Trio restaurant, Waterman Grille,
Blackstone Caterers, and
the Newport Yachting Center. Previously she was director of sales at Blackstone
Caterers.
faces
&
places
BERANGER
CRAIGIE ON MAIN Scott Toney, who opened
Lydia Shire’s Blue Sky on
York Beach in Maine last year,
joins Tony Maws in Cambridge, MA as executive general manager.
NAVY YARD BISTRO – In
the Charlestown, MA Navy
Yard, John Gilbert, formerly
with Troquet in Boston, was
named sous chef.
GREAT HARBOR YACHT
CLUB – Tom Berry, executive chef at Temple Bar in
Cambridge, MA, will join this
new club this summer in Newport, RI as executive chef.
ranger returns to this resort
where she spent nearly a decade as director of sales and
marketing from ’89-’98. She
has been manager at Castle
in the Clouds and Centennial Inn. Beranger is helping oversee the restoration
of the 44-room 1812 upscale
boutique inn, now underway.
Wolfe’s Tavern is expected to
open in May.
THE FEDERAL – This new
diner on Boston’s Beacon Hill
opens this spring on the site of
the former Venice Café, with
an emphasis on late-night
dining.
VAPIANO – Bill Bessette,
formerly senior vice president
of operations with Boston’s
Legal Sea Foods, joins this
fast casual European dining
concept expanding in the US
as chief executive officer.
WATERFORD
HOTEL
GROUP - Michele Chalupa
has been named director of
sales for the 92-room Courtyard by Marriott located
in Warwick, RI. She most recently served as senior sales
manager for the MGM Grand
Hotel at Foxwoods Resort
Casino in Ledyard, CT.
FAMOUS DAVE’S – Famous Dave’s of America,
Inc. named Aric Nissen vice
president of marketing and
research and development
from vice president of product and brand marketing for
International Dairy Queen
from 2002 to 2009.
HILTON GARDEN INNS
– The Hilton Garden Inn
Portland (ME) Downtown
Waterfront was honored with
the chain’s Best Community
Service Award. Elsewhere in
the Northeast, the Problem
Avoidance Award was given
to the Hilton Garden Inn
Providence Airport/Warwick (RI).
WGMC, AAC, executive chef,
The Inn at Erlowest, Lake
George, NY; ACF Pittsburgh
Chapter won Region Chapter
of the Year and retired Chef
Pierre Rausch received the
Hermann G. Rusch Chef ’s
Achievement Award. The
American Academy of Chefs
Northeast Region Chair’s
Scholarship went to Jonathan Moreira, Everett, MA.
Separately,
Westmoreland
Community College’s post
secondary culinary programs
were recognized as exemplary.
ACF awards 7 President’s Medallions at
Northeast Regional Conference in Boston
B
OSTON - The American Culinary Federation awarded seven
President’s Medallions at the 2009 ACF Northeast Regional Conference here
this winter.
Recipients were Jeffrey D.
Barr, chef, US Foodservice,
Ashland, MA, ACF Epicurean
Club of Boston; Murray Long,
CCE, executive chef-insructor
at McIntosh Atlantic Culinary Academy, Dover, NH,
ACF Great Bay New Hampshire Chapter; Perrin Long,
CEC, CCE, AAC, educator,
Portsmouth High School, ACF
Piscataqua Chapter; Linda
Musch, chef-instructor, Chariho Area Career and Technical
Center, Wood River Junction,
R.I.; ACF Rhode Island Chapter; George O’Palenick, CEC,
CCE, AAC, associate professor, Johnson & Wales University, Providence, ACF Rhode
Island Chapter; Thomas Recinella, culinary program director, SUNY-Delhi, ACF Chefs
and Cooks of the Catskill
Mountains; and Ming Tsai,
chef-owner, Blue Ginger Restaurant, Wellesley, MA.
K N OW L E D G E • H O N E S T Y • R E S U LT S
COMMERCIAL REAL ESTATE BROKERAGE
Specializing in the sale of restaurants.
The best possible partner to have on your side when buying or selling
a restaurant in the Boston area or Southeastern Massachusetts!
www.atlanticrest.com
For further information, please contact Daniel Newcomb
(781) 319-9800 • [email protected]
TRUFOODS LLC – The
parent company of Wall
Street Deli, Ritter’s Frozen
Custard, Arthur Treacher’s
Fish & Chips, and Pudgie’s
Famous Chicken, names
Gary Occhiogrosso as chief
development officer. Most recently, he was president of
Desert Moon Fresh Mexican Grille.
450 Plain Street, Suite 5, Marshfield, MA 02050
LEONARDI
AUDETTE
RADIUS – Boston’s Radius Restaurant has a new
executive chef in the kitchen
– Matthew Audette, most
recently with the city’s Four
Seasons Hotel as sous chef.
WOLFEBORO INN – In
Wolfeboro, NH, Karen Be-
QUINN JAFFEE
NEWPORT
HARBOR
CORP. – Kerry Quinn Jaffee
was promoted to director of
hospitality sales with this
Newport, RI group’s culinary
NORTHEAST
REGION/
ACF – The Northeast Region
Chef of the Year Award was
presented to Chef Joseph
Leonardi, CEC, executive
chef at Boston’s Somerset
Club at the regional conference in Boston this winter. In
other awards, Chef Educator
of the Year went to Thomas
Griffiths, CMC, associate
dean of global cuisines at
the Culinary Institute of
America; Brianne Slocum,
SUNY-Delhi, won Student
Chef of the Year honors; Chef
Professionalism Award was
given to Dale Miller, CMC,
NEFS Booth #540
Northeast
Equipment
Distributors –
Visit
our booth
#618
800-447-3501
Homans Assoc. – 800-840-9510
20
available gelato brand, began
in New York’s Little Italy in
1983.
London Meat
Company adds Wolfe’s
Neck Natural Meats
SUPPLIERS
CORNER
Ciao Bella taps former
Dreyer exec as CEO
IRVINGTON, NJ – Stan
Fabian, former executive vice
president of Dreyer’s Grand
Ice Cream, the Nestlé division he joined 20 years ago.
Ciao Bella, the only nationally
NEW YORK – The London
Meat Co., a meat and specialty foods supplier in the Meatpacking District, has added
Wolfe’s Neck Natural Meats
from cattle raised on independent family-owned farms
throughout the Northeast
and Midwest. The animals
are grass and forage-fed from
birth and raised without antibiotics or growth hormones.
They are grain-finished and
are older at the time of slaughter, giving the meat a deeper
and richer flavor profile.
WOO
Consolo & Aquino win
top retail award at PDE
NEW YORK – Faith Hope
Consolo, chairman, and Joseph A. Aquino, executive vice
president of Prudential Douglas Elliman’s Retail Leasing,
Marketing and Sales Division
were honored again for the
fourth consecutive year with
the firm’s Top Retail Award.
The division provides counsel to landlords, retailers and
developers both locally and
nationally and identifies and
secures sites for prominent
international retailers’ US operations.
Judiann Woo joins
iSi North America’s
executive team
FAIRFIELD, NJ – iSi
North America joins this manufacturer of whippers, soda
siphons and kitchen tools as
executive director of culinary
development. She has been
executive director and founding Editor-in-Chief of the
French Culinary Institute’s
website and online community, PastryScoop.com. Previously, she was an executive
and corporate pastry chef at
various New York restaurants
such as The Mercer Kitchen,
Bouley and Danube.
KeyImpact Sales &
Systems taps Goudsmith
ODENTON, MD – KeyImpact Sales & Systems names
Jason Goudsmith market
manager for the New England
area and will oversee both
upstate New York and New
England. He joined the company in 2000 as a distributor business manager to help
open and develop the metro
New York market. Visit www.
kisales.com.
Robert Seta wins MasterBilt contest to name a line
ORLANDO - Robert Seta of
Trademark Equipment based
in Ashland, MA won a cash
award in Master-Bilt’s contest to name a new equipment
line unveiled at NAFEM.
Seta submitted the name, Endura™ to represent MasterBilt’s durable, complete line of
foodservice equipment that includes reach-ins, pass-thrus,
roll-thrus, prep tables and
undercounter cabinets. Many
of the products are equipped
with energy-saving features
such as hot gas defrost and
are Energy Star and California Energy Commission certified. The contest included all
Master-Bilt employees and
sales representatives.
Visit us at
www.foodserviceeast.com
EQUIPMENT
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BOSTON - In Cognac, the
skills and expertise required
to make the finest spirits in
the world are held by a select
group of individuals who have
a special dedication, devotion
and passion for their craft.
Each of these craftsmen holds
the most respected position in
luxury spirits, maître de chai.
They alone are responsible for
ensuring the supreme quality
of the spirits produced in the
Cognac region using knowledge passed on from maître
de chai to maître de chai over
hundreds of years. François
Thibault, Grey Goose’s maître
de chai, and Dimitri Lezinska,
global brand ambassador, visited Boston recently to promote their flavored products,
L’Orange, Le Citron, La Poire
and Original. François considers it his duty as maître
de chai to create the world’s
best-tasting vodka. To achieve
this, he takes the rich history
of spirits-making found in Cognac and applies it in a way
that embraces today’s most
advanced methods for creat-
ing luxury beverages. Every
element that goes into the production of Grey Goose must
be of the very highest quality from the 100 percent fine
French wheat to the naturally
filtered pure spring water. An
exclusive five-step distillation process concentrates its
flavour and pure spring water naturally filtered through
Champagne
limestone
is
blended with the spirit until
its taste surpasses the maître
de chai’s high expectations.
Visit www.greygoose.com.
Jodi Berg becomes
president of Vita-Mix
CLEVELAND – Jodi Berg,
who leads sales and marketing with Vita-Mix, becomes
president, succeeding John
Barnard who becomes executive chairman and CEO.
MARKET PLACE EAST
EQUIPMENT
Grey Goose promotes flavored vodkas in Boston
COMPUTER SERVICES
Goodwives opens new production facility
Innovative Foods/Goodwives Hors D’oeuvres celebrated the
opening of its new production facility recently in Wilmington, MA. The move is expected to create 50 new jobs in the
coming year. Joining the ribbon cutting were, left to right:
Jim Doherty, JMD Construction, Chris Doherty, JMD Construction, Randy LeBlanc, TD Banknorth, Chris Collias
, CEO Goodwives, Michael Caira, Wilmington town manager; Nina Robertson, Goodwives founder, Doug Mitchell,
Goodwives general manager and Mark Polito, Innovative Foods corporate chef. Goodwives had been located in
Lynn, MA for the past 15 years and grew steadily despite
the current economic climate. Expanded distribution into
new parts of the country and growing customer demand
caused the company to outgrow its space last year. “The
move to a new facility means that Goodwives can expand
its retail and foodservice presence with the nation’s leading supermarkets, hotels, casinos and restaurants,” General Manager Doug Mitchell said. “Previously we were at
our capacity.”
comes in hot, full of jalapenos or
medium with a balance of fresh
flavor and medium heat. The salsa
is gluten-free, cholesterol-free and
free of GMOS. Visit www.greenmountaingringo.com.
cake-like base with a ricotta and
goat cheese mousse, covered by a
salmon tartare. No preparation is
needed – simply remove from the
freezer, thaw four hours at 4 degrees Centigrade and serve. The
product is available through US
distributors in 16 piece boxes.
ing strength and smoothness after
distillation through a proprietary
five-step process. Visit www.greygoose.com.
Roma Cello™ shelf cured
by master cheese makers
Spring
Evolve Kefir probiotic
smoothies in three
flavors
PRODUCTS
Trendy new starter
from Traiteur de Paris
Salmon and fromage frais tartar
with dill from Traiteur de Paris,
makers of high quality frozen
products, makes a fresh, summery
appetizer, made with a spinach,
Apple Baking introduces
Cheerwine cakes
North Carolina-based Apple Baking, makers of a football shaped
pastry called “The Ugly,” introduces Cheerwine cakes, featuring
the flavor of the Cheerwine soft
drink. The cakes are available as
plain poundcake, orange crush,
pineapple crush, walnut, and
chocolate, lemon, vanilla or strawberry crème varieties. A new line
of mini-bundt cakes is also available with cross category appeal for
restaurants, vending and C-stores,
says the company. Visit www.applebaking.com.
Telequip T-Flex helps
speed up lines
Telequip introduces T-Flex™ automated coin dispenser, said to
save five to seven minutes per
transaction. Able to handle coins
for around 200 transactions, T-Flex
offers less down time and calculates correct change automatically
through the existing POS system.
Visit www.telequip.com.
Green Mountain Gringo
Salsa in hot or medium
All natural, preservative free
Green Mountain Gringo Salsa
Chef uniforms deliver
innovation in utility
and function
Shannon Reed brings nearly 20
years of experience in the fashion industry to her collection of
clothing for the modern chef.
Her ‘Utility Chic’ designs allow chefs to wear clothing that
embodies their personal sense
of style while also delivering
on innovation in utility, form
and function. Chef jackets and
uniforms use multi-functional,
high technology fabrics from
Japan, Italy, and Switzerland
- embedded with advanced finishes for durability, stain resistance, and wicking. High performance stretch fabrics repel
moisture and dirt on the outside, while transporting moisture away from the body on the
inside. In addition, industrial
snaps, zippers and grommets
provide a fresh and unique finish to her modern silhouettes
and unique designs. Visit www.
shannonreed.com.
Evolve Kefir probiotic smoothies come in plain, peach and
strawberry and contain 11 live
active cultures to promote digestive health and enhance the
immune system. Made in the
Catskills, the milk is produced
from cows not treated with
rBST hormones. The creamy
smoothies are a source of lowfat protein and offer five grams
of soluble fiber per serving. Go
to www.evolvekefir.com.
Arthur Schuman’s premium Wisconsin Roma Cello is made with
sheep’s milk from nearby farms
using advanced equipment, processes and craftsmanship. The
cheese is aged for a robust flavor
and has the mouth feel and taste
of Pecorino Romano. It is available
in wheels, grates, shreds and cups.
Visit www.arthurschuman.com.
Grey Goose vodka from
high quality French wheat
Now available in three flavors Le
Citron, L’Orange and La Poire,
Grey Goose vodka is made from the
finest ingredients such as French
wheat and is inspired by the traditions of the Cognac region, produc-
Top menu items with
crispy onionss
Fresh Gourmet® crispy onions
are ready to use straight out of
their resealable bag to top off
everything from burgers to sirloin steak salad or a sweet teriyaki wrap. The product has 100
percent yield and no prep time,
and comes in 10 oz. packs. Go
to www.freshgourmet.com for
more information.
22
BOOKS
for
COOKS
A guide to
delightful
delicacies.
sages and much more. Learn
to make a traditional paté de
Campagne, lamb Prosciutto,
Super Cucumber Salsa, fennel
and chicken aspic and other
recipes.
An especially useful feature
is informative tips scattered
throughout the book with the
heading ‘did you know?’ that
describe various techniques,
offer definitions of terms, and
explain the uses of various ingredients.
CHARCUTERIE:
SAISAGES. PATÉS,
ACCOMPANIMENTS,
Fritz Sonnenschmidt,
Delmar Cengage
Learning, $61.95
The art of making sausages, patés and accompaniments
by noted chef, educator and
television personality Fritz
Sonnenschmidt is designed
to help professional chefs and
home cooks alike learn both
techniques and history of a
grand tradition. Early in his
personal training in Bavaria,
Sonnenschmidt was introduced to the world of sausages,
terrines, and patés as well as
aspics and salsas. Beautifully
illustrated with photographs
of step by step procedures
and finished dishes, the book
breaks down charcuterie into
categories – cooked sausages,
poached sausages, headcheeses, etc. – and discusses the art
of creating flavors and aromas
with herbs and spices. Equipment and sanitation are also
covered. Recipes are simple to
read and follow, and include
wursts, frankfurters, sau-
FRIED, Surviving
Two Centuries in
Restaurants, Steve
Lerach, Borealis Books,
$22.95
Operators will chuckle
at Steve Lerach’s tale of his
3-year journey through the
back of the house in various operations, starting as a
dishwasher in his high school
years and rising to chef and
later, manager of 12 kitchens
at the University of Minnesota. He depicts tales of Twin
Cities restaurant kitchens
and the characters he met
there, while throwing in culinary history. Lerach currently
teaches culinary arts and restaurant management at the
Art Institutes International
Minnesota.
In The Hands of a
Chef, Jody Adams and
Ken Rivard, William
Morrow, $34.95
Chef Jody Adams of the
Cambridge, MA Rialto in the
Charles Hotel shares favorite
dishes from her home kitchen
that reinvent Mediterranean
cuisine with the bounty of
New England. Adams adapts
leftover pizza dough to create Walnut Breadsticks, for
example, using fresh herbs
and chopped walnuts along
with a variety of other unexpected ingredients such as
cooked lentils, crumbled feta
and chopped olives, among
others. Designed for home
cooking, the recipes can be
adapted to the commercial
kitchen as well. With her husband, Ken Rivard, a writer,
she offers her take on classic
fare and discusses her unique
perspective, encouraging less
accomplished chefs whom she
attempts to show what it is
like to “walk in the shoes of a
chef.”
Providing personalized dining options
boosts hospital patients satisfaction
D
LIDIA’S ITALY, Lidia
Bastianich and Tanya
Bastianich Manuali,
Alfred A. Knopf,
$35.00
Chef-restaurateur
Lidia
Bastianich and her daughter, Tanya Bastianich Manuali, take readers on a culinary journey through regions
of Italy that have informed
her particular style and perspective – from Piemonte to
Puglia. As Bastianich shares
gastronomic stories and memories dating to her childhood,
her daughter, an art historian, guides readers to cultural
treasures, out of the way places and regions that provide a
context for the food. The 140
recipes are easy to follow and
include recommended equipment lists. While some are
tradititonal and “demanding,” Bastianich urges readers
to “take liberties” and make
them personalized, simplify
them, or prepare the parts of
most interest.
Areas covered include Istria, now part of Croatia;
Trieste; Friuli; Padova and
Treviso; Piemonte; Maremma;
Rome; Naples; Palermo in Sicily and Puglia.
ALLAS, PA – It
doesn’t matter what
the
foodservice
venue may be – fine
dining, quick service, school
lunch or hospitals – everyone
likes personalized service.
A new program from Metz
& Associates, Ltd. together
with Newton Hospital in
Newton, NJ, addresses that
preference head on with the
Preferred Dining Program for
hospital patients.
“The goal of Preferred Dining is to enhance the patient
experience through personalized service and allowing patients more dining choices,”
says Thomas Boyd, district
manager, Metz & Associates’
Health Care Division.
“This restaurant style dining experience is creating a
much more satisfying experience for patients by increasing communication between
patients and staff and improving the overall quality of service provided.”
Newton Memorial’s Preferred Dining service allows
patients to communicate directly with a host or hostess
about their dining options.
Patients can make their meal
selection from a hot entrée,
a variety of specials or a deli
menu. The program also has
the flexibility and ability to
meet the changing needs of
the patient. Patients are no
longer required to order their
meal a day in advance or adhere to a strict meal service
schedule and there is even a
special call in service for maternity patients that allows
the patient to call the host or
hostess when it is most convenient for them to dine.
“This flexibility makes the
patients’ hospital stay more
pleasant, while still being
served meals that meet their
dietary requirements,” Boyd
says. “We work closely with
the nursing staff to ensure
that dietary guidelines are
met while providing the patient with quality meals.”
Only a few months old,
Metz &
Associates’
new Preferred
Dining gives
patients more
options
the program at Newton Memorial has received rave reviews from patients, he notes.
In fact, the hospital ranked
second in the state in patient
satisfaction scores for the
category of ‘courtesy of the
person serving food at Newton Memorial’ late last year.
The satisfaction surveys have
doubled for this category since
the new Preferred Dining program was implemented.
“These numbers are very
impressive, particularly when
you consider these patients
were experiencing hospital
stays at a time when they
might have expected to enjoy holiday meals with their
families,” Gail Tannenhaus,
Newton Memorial Hospital’s
Director of Organizational
Excellence, says. “The fact
that we were able to make the
patient experience a positive
one at that time of year means
that our patients can continue
to rely on us for the highest
quality care and service when
they need it most.”
Patients typically work
with the same host or hostess when ordering all of their
meals, enabling them to become more familiar with the
staff and receive more thorough and personalized care.
Together with the host or
hostess, the patients help develop food options that suit
their needs and specific tastes.
Even more importantly, it enables nurses to spend more
time providing quality care at
the bedside.
carpets free of dirt, cigarette
butts and trash. Visit www.
dirtylittlecoverup.com.
Yellowtail Kingfish for
sweet and clean flavor
LiV vodka now available in Northeast
LiV Vodka, an ultra-premium potato vodka, is now available in CT, MA, NJ, NY and
PA through Winebow Inc., its
distribution partner. The artisanal, small-batch vodka from
Long Island Spirits, Inc. Go to
www.lispirits.com.
Spring
PRODUCTS
Bison Grass Vodka
enters the US market
A triple distilled Polish
beverage, “Zubrowka” or Bison Grass Vodka, is set to
stampede across the US. The
potato vodka is said to be richly aromatic with freshness,
flavor and a silky smooth finish. The product has received
accolades from the Beverage
Tasting Institute and others,
and is available now in New
York and New Jersey. Go to
www.bisonbrandvodka.net.
Authentic flavors of India
made with no trans fats
Three new soups star
tomatoes
Kettle Cuisine introduces three
new soups starring tomatoes –
tomato and garden vegetable,
turkey chilli with beans and
Maryland vegetable crab soup.
They join 12 other tomatobased soups in Kettle Cuisine’s
line offering Vitamin C and lycopene, a powerful antioxidant.
Visit www.kettlecuisine.com for
complete information.
Cover up for soil in
potted plants
Dirty Little Coverup is a
water- and weather-resistant
coverup for the soil in potted
plants to keep animals, children’s hands, cans and other
debris out. Available in several versions and two sizes,
the product keeps patios and
Special artichoke hearts
in two sizes from Peru
Flavorful, all natural artichoke
hearts from Peru in two sizes create a unique ‘vessel’ to showcase
appetizers or hors d’oeuvres. The
choke is cut out to create a discshaped bowl. The pre-peeled and
shaped artichokes require virtually no preparation, cost $3.25 for
the larger size, $3 for the small and
come in airtight bags. The product
lasts up to two weeks unopened.
Visit [email protected].
High quality Spanish olive
oils in three varieties
Choose from three special Spanish
olive oils: Caroliva, made from Abe-
Cretors introduces new
stackable hot dog grill
C. Cretors and Company introduces a stackable hot dog grill
that integrates two grills into
a single, space-saving unit and
increasing the cooking capacity
within its footprint. A new patent-pending center drive shaft
design reduces strain on gears
and increases motor life. Features include a moving angled
grill and a removable grill and
grease trap for easy cleaning,
a bun warmer for 30 buns or
burger rolls is also available. Go
to www.cretors.com.
quina, Hojiblanca and Picual olives
is dense with sweet and fruity flavors and the aromas of fresh herbs
and apples, imported by Gourmet
Merchants International, Inc. Go
to
www.gourmetmerchantsintl.
com. Or choose Columela, a golden yellow oil with hints of green,
fruity in flavor, from Cordoba and
Andalusia, imported by Source Atlantic. Visit www.foodimportgroup.
com. L’Estornell, an organic oil, is
a greenish sweet oil with a peppery
finish from DeMedici Imports Ltd.
at www.demedici.com.
Oceanaire docks in Boston’s Scollay Square – Page 3
Foodservice East
Volume
Volume
82, 82,
Number
Number
4 3•
•Wintertide,
Fall, 2007
2008 •
• THETHE
BUSINESS-TO-BUSINESS
BUSINESS-TO-BUSINESS
PUBLICATION
PUBLICATION
FORFOR
THETHE
$80$80
BILLION
BILLION
NORTHEAST
NORTHEAST
FOODSERVICE
FOODSERVICE
INDUSTRY
INDUSTRY
O F F E R I N G I N F O R M E D R E P O R T I N G & C O M M E N TA R Y F O R T H E F O O D S E R V I C E P R O F E S S I O N A L
Operators debate outlook for what all view
as a challenging year ahead in the Northeast
INSIDE
THIS ISSUE
FOOD FOR
THOUGHT
The kitchen as classroom
For Eric Brennan, executive chef of Boston’s Excelsior, the kitchen is a place
where he imparts skills
and knowledge while
learning himself from his
co-workers.
Page 4
FOODTRAK
Servinging hot meals
and hope
David Waters steers
Community Servings into
a new era this year from
within the organization’s
new industrial kitchen,
which enables it to serve
more clients.
Page 6
Let’s talk...
Foodservice East, the oldest
regional news publication for the
northeast foodservice industry, is
now online at
www.foodserviceeast.com
We want to be able to share
news and information with you,
our readers, via e-mail and
request you send us your e-mail
address at [email protected]. Please be assured that
we will protect the privacy of
your information.
PERIODICAL
BENEFICIAL
Monsoon
Kitchens
in
Somerville, MA offers a full
line of Indian appetizers, cooking sauces and marinades,
chutney, chicken and vegetarian entrees and side dishes
for foodservice. No trans fats
or artificial ingredients are
used. Choose from chicken,
vegetable or vegetable Pakoras samosas, chicken entrees
in curry, TIkka Masala or Vindaloo sauces, Mattar or Palak
Paneer and more. Visit www.
monsoonkitchens.com.
Grown in Southern Australian
waters, Yellowtail Kingfish, also
known as Yellowtail Amberjack, is
raised naturally with no chemicals
or antibiotics and is rated a “good
alternative” by the Monterey Bay
Aquarium Seafood Watch Guide.
Low stress harvesting ensures
quality. The prized Sashimi fish is
available from Cleanfish at www.
cleanfish.com.
B
OSTON – There’s a chill
in the air this winter as
operators struggle to
make sense of predictions of
economic weakness and contraction, ranging from the
dreaded “R” word to forecasts
that so-called ‘kitchen table
issues’ could drive consumers back to their own kitchen
tables as they react to diminishing discretionary income
by cutting back on food away
from home.
While few would deny that
2008 brings with it many
challenges, most still agree
that, as Dawn Sweeney, National Restaurant Association
president and chief executive
officer put it: “Dining out is
not reserved for special occasions anymore, but plays an
essential role in how we live
our lives every day.”
“Consumers,” she says,
“want help to fit quality meals
into their busy schedules, and
require a lot of variety when
doing so.”
that only high-income households have been able to elevate their living standards in
recent years.
From 2000 to 2005, consumption among high-income households rose while
remaining stagnant for middle-income households and
declining among those in the
lower-income group. The top
fifth of US households made
39 percent of all consumer expenditures in ’05, the largest
share on record.
Late last year, data from
OUTLOOK
Segments previously seen as
insulated report a slowdown
in customer spending
Faced with higher gas prices, rising heating bills and a
declining housing market,
consumers have been feeling
the pinch for some time now
according to data from the
Center on Budget and Policy
Priorities which reported late
last year that Labor Department data for 2005 showed
When you want to reach the $80 billion
Northeast foodservice industry,
is your beneficial
advertising medium.
FSE
For 80 years, FSE has combined quality,
credibility, industry leading knowledge, service
and in-depth coverage of the major decision
makers in the Northeast in a manner not
duplicated elsewhere.
New York Burger Co. plans to franchise
N
EW YORK – Madeline Poley, co-owner
of Soho Charcuterie in
the late 70’s, is enjoying a roll
–a custom brioche bun to be
exact - as she and her partner,
Spiro Zisimatos, prepare to
franchise their two-unit New
York Burger Co., an awarding winning concept they first
opened three and a half years
ago as the culmination of their
passion for food.
“People say ‘oh, you’re
healthy foods,’” says
Poley, “but we’re not.
Burgers
are
All-natural
burgers,
chicken and
sandwiches for
young
professionals
the number one comfort food,
and we also sell a lot of salads,
around 1,500 a week. This is
the next generation of fast
food.”
From the beginning, the
focus has been on all natural,
upscale burgers, Poley says
recalling that when she and
Zisimatos decided to do a concept together, it was the “the
period of the Mad Cow scare.
I’d been watching the trend
toward organic and natural
NEW YORK BURGER
Uno raises the bar with
two new “siblings”
W
EST ROXBURY,
MA – Uno Chicago
Grill is introducing
a “new way of thinking about
hospitality” this winter as two
“siblings” join its family.
The newest ‘legs’ as Senior
Vice President of Marketing
Rick Hendrie calls them, are
Uno-Plus and Uno Due Go,
created to initiate “an experiential revolution” and at the
same time, transform the way
the company reaches consumers in a variety of locations
and venues.
Declaring that: “The tried
and true in casual dining has
been unsuccessful,” the chain
began a test in the Boston
“Of all the regional
foodservice publications, I’ve used
in the last decade, Foodservice East
has been the one publication that has
generated response for me. Your reader
service inquiry card has shown me time and
again that advertising in FSE is beneficial.”
UNO
(Advertiser’s name on request)
For information, call
Foodservice East
617-242-2217
or e-mail us at
[email protected]
N e w eN glaN d Foodservice & lo dgi Ng
e x p o s i t i oN & c o N Fe r eNc e
Setting Your
Table
for a
Profitable
Future
Challenging times call for a smart business strategy,
and what’s smarter than maximizing your buying potential by meeting
with current and new suppliers all in one convenient location?
Find the new products and ideas that will keep your business innovative profitable
Compare pricing and quality side by side
Negotiate face-to-face with all suppliers in one location
Learn how to incorporate the latest industry trends into your business
Whether you’re looking for more efficient methods of purchasing,
green ideas, or new menu items, this is THE place to find it.
Registration is now open!
Pre-register online or by phone and save up
to 35% off using priority code 7756.
Sponsored by:
Online: www.nefs-expo.com
Phone: 972-620-3017
For exhibiting information contact
Beth Schultz at 207.443.3083
M a r c h 2 2–24, 2009
show hours:
Bo s to N , Ma, usa
Sunday: 10 a.m. - 5 p.m.
Monday: 10 a.m. - 5 p.m.
Tuesday: 10 a.m. - 4 p.m.
www.nefs-expo.com
Boston Convention & Exhibition Center
Produced by:

- Boston - Community Servings

Transcription

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