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Total Food Service is a monthly foodservice trade publication that delivers a package of news, features and information aimed at the diversified needs of our readers. Find us at wwwTotalFood.com

 

News From TotalFood.com

Pecinka Ferri Hosts Blodgett’s Mobile Test Kitchen
30 August, 2011

The latest in commercial kitchen equipment innovations were on display earlier this month in Metro New York. The event served as a backdrop to introduce a number of the hottest food trends on the kitchen equipment of tomorrow. 

Vermont based Blodgett, brought the mutli-million dollar mobile kitchen to the Tri-State are for a series of stops including the parking lot of H. Weiss in Armonk, NY, and the loading dock of Robert Wood Johnson Hospital in New Brunswick, NJ.

Personnel from Blodgett’s local rep, Pecinka Ferri Associates, worked with Blodgett's Doug Tait to demonstrate the firm's latest offerings. Among the highlights, were a lower-temperature grill designed to reduce flavor transfers, combination steamers, self-cleaning manual and auto-controlled combi ovens and a spin cooking feature that works with a fryer to produce crisper, les fat-imbued, lower-sodium French fries. 


Links To Content On TotalFood.com

By clicking on the links below, TSR readers can directly access a variety of the newest and most important information produced by TFS, along with exclusive equipment-focused information, interviews and opinions from The Schechter Report, TFS
 

Nemeth Promoted to Specialty Chef at NJ Hotel’s Bridgewater Restaurant
30 August, 2011

Chef Kristin Nemeth has just been named Specialty Restaurant Chef for Tbones, a Tuscan steakhouse at the Bridgewater Marriott Hotel. Nemeth was previously the kitchen supervisor. In her new role, Nemeth is responsible for managing the kitchen staff to ensure proper techniques for the preparation and service of dishes, and to familiarize the cooks and servers on each day’s menu items with “raw to cooked” sessions. Nemeth also provides input on menu changes for all of the food and beverage outlets at the hotel and works closely with the director of restaurant operations on banquet, catering and foodservices. 

It’s no surprise that Nemeth chose a career in the kitchen, because that’s where her happiest childhood memories took place. Nemeth’s love for food began with her great-grandparents. From a young age, she always enjoyed being in the kitchen helping make traditional Italian and Hungarian dishes with her family. She also spent time working at her uncle’s pizzeria on the Jersey Shore. But it was a vacation to Italy and dinners in Tuscan vineyards that opened her eyes and palate to the many flavors of Italian gastronomy—and, more importantly, created a lifelong passion for food. Upon her return home she began to replicate the dishes she experienced for her family and friends. 

Nemeth enrolled in the Hotel, Restaurant & Institute Management program at Middlesex County College and graduated with honors. After getting her degree, Nemeth trained in various kitchens in New Jersey. She was a line cook and saucier at a Tuscan-style restaurant and a sous chef at a bed and breakfast. Nemeth joined the team at this Marriott Hotel’s Bridgewater restaurant in 2008 as a banquet captain. Executing social and corporate events gave her great front of the house experience, but made her realize that her true craft and love was cooking. She returned to the kitchen under the tutelage of Executive Chef Kevin Goodchild. Nemeth quickly learned all the stations at Tbones, as well as assisted in the banquet kitchen. It wasn't long until this restaurant in Bridgewater promoted her to kitchen supervisor/purchaser. In that position, she learned restaurant operations from a quality and cost control perspective and established herself as a true leader. 

Nemeth believes that having a well-rounded background in all aspects of culinary arts allows her a “holistic” view of the dining experience. The entire restaurant process—from the procurement of the freshest ingredients, supporting local farmers, using organic and natural products, to the creation of fine cuisine and friendly caring service tableside—contributes to a memorable guest experience. 

Tbones at the Bridgewater Marriott offers an upscale dining experience that meshes authentic Tuscan cuisine with classic American ambiance. The seasonal menu focuses on local, sustainable products.
Beverage-Air Announces Two New Appointments
29 August, 2011

Beverage-Air, a leading manufacturer of commercial refrigeration products for the foodservice industry for over 65 years, has announced the appointments of Rob August as president and Tom Hotard as executive VP effective September 1, 2011.

August will be succeeding Filippo Berti as he transitions to the position of chairman of Beverage-Air. Berti will continue in his role as president of Ali North America and work from the Beverage-Air office in Winston-Salem, NC.

In his new role as president, August will be responsible for the daily operations of Beverage-Air. August formerly held the position of executive VP of Beverage-Air. He joined the Ali Group in January 2007 as executive VP of Sales and Marketing for Champion Industries. Prior to that, he served as VP of Sales and Marketing for Blodgett and Southbend within the Middleby Corporation. In addition, he has held senior sales management positions with other companies in the foodservice equipment industry such as the Garland Group, a division of Welbilt Corporation/Enodis, and Globe Food Equipment.

Hotard has extensive experience in the commercial foodservice equipment industry in product development and organizational development. He has been president of Merrychef USA, a division of the Enodis Corporation, and Southbend, a Middleby company. In addition to assisting with other aspects of the company as required, Hotard will continue to be responsible for the management of the Beverage-Air Brookville facility and Engineering department. Hotard previously held the position of VP of Operations and Development.

The Ali Group is a privately held company headquartered in Milan, Italy, that specializes in designing, manufacturing, marketing and servicing of commercial foodservice equipment. The Ali Group operates globally through 67 brands and 7,100 employees located in 24 countries.


NJ Kosherfest Offers Free Webinar
29 August, 2011

 Kosherfest, the largest kosher food, wine and spirits trade show, now in its 23rd year, will sponsor a webinar titled “Mainstreaming” Kosher: Taking Ethnic/Specialty Foods to the Masses and Growing Beyond your Specialty Niche,” on Thursday September 15 at 2 PM (EST).  

The webinar will be co-hosted by Milt Weinstock, a consumer marketing specialist who spent 35 years at Grey Worldwide and is currently president of Kosher Media Network, and Menachem Lubinsky, founder and co-producer of Kosherfest and president of LUBICOM, a full-service marketing firm in NYC.   

According to Lubinsky, “Kosher has gone far beyond its traditional base in that many of its products are ready for a much broader market. From bagels to hummus, many original kosher products are moving into mainstream aisles with a far greater potential then ever imagined.” Added Weinstock, “The webinar will provide information for laying the groundwork from kosher to mainstream, highlight principals for success and review successful case histories.”

Kosherfest 2011 will host more than 350 exhibitors from around the globe, showcasing the newest kosher foods, wines, spirits and beverages, November 8 and 9 at the NJ Meadowlands Convention Center.
NJRA Members To Support Annual Restaurant Week
26 August, 2011

The New Jersey Restaurant Association is excited to be sponsoring New Jersey Restaurant Week again this year, and is proud to have received a proclamation from Governor Christie and Lt. Governor Guadagno, officially declaring the week September 18 through 25 as NJ Restaurant Week in recognition of the significant economic, social and community impact of NJ’s restaurant and hospitality industry.   

Last year’s NJ Restaurant Week generated 200 million media hits based upon the work of NJRA’s public relations firm, the unique “statewide” nature of this promotion and the generous donation of time and talent by members who agreed to participate in the Press Launch event and appear on various TV programs in advance of the weeklong dining out celebration.  

This year’s theme will focus on the diverse dining options available in the Garden State. Participating restaurants are asked to prepare a multi-course menu with an international flavor, including “American Cuisine.” The offer is $19 or less for lunch or $35 or less for dinner. 

Last year, NJ Restaurant Association was proud to have been recognized by the prestigious Share Our Strength organization for recruiting the most restaurants that made a contribution to the organization’s mission to end Childhood Hunger in America.   Participating restaurants can post an electronic copy of their logo to place as a banner on www.dineoutnj.com. For more information, please contact Stacey Barone at 800.848.6368.
Association for Healthcare Foodservice Welcomes New Executive VP
26 August, 2011

The Association for Healthcare Foodservice (AHF) www.healthcarefoodservice.org, is pleased to introduce Billye Potts as the new executive VP of AHF. Potts will work to advance self-operated healthcare foodservice as industry best practice. Based out of AHF headquarters in Louisville, Kentucky, she will lead membership and advocacy initiatives and further advance strategic partnerships. 

Potts is a graduate of Lamar University in Beaumont, Texas, and holds a masters degree in Education. She brings an extensive record of association management experience and overall industry knowledge. Prior to her new role, she served as executive director of the Association for Student Conduct Administration (ASCA). During her tenure at ASCA, she provided strategic guidance and direction and was a Legacy Founding Member of the ASCA Foundation. 

“I am thrilled to join the AHF team and build on the momentum created by a group of highly trained professionals who are eager to explore new and innovative ways to connect with both existing and future members,” said Potts. Potts is a member of the American Society of Association Executives and received the National Association for Campus Activities (NACA) Founders Award in 2008, the Association’s highest honor.

AHF President Patti Oliver said, “We look forward to working with Billye and drawing on her experience and creative abilities as we continue to educate our members and the public on the value of self-operated healthcare foodservice to the industry as a whole.”  

About AHF: The Association for Healthcare Foodservice (AHF) is a national professional association dedicated to advancing self-operated healthcare foodservice as industry best practice. AHF develops healthcare foodservice professionals, assuring food and nutrition services are valued as an essential contributor to healthcare organizations’ missions.
NYC’s Tavern on the Green Intellectual Property Rights Sold for $1.3Million
25 August, 2011

Jil Mazer-Marino, Chapter 7 Trustee of the bankruptcy estates of Tavern on the Green Limited Partnership and LeRoy Adventures, Inc., has entered into an agreement to sell the companies' intellectual property rights to Tavern International LLC for $1.3 Million. The sale is subject to competitive bidding in a Bankruptcy Court approved sale process. 

The Trustee filed a motion last month seeking Bankruptcy Court approval of Sale Procedures including an anticipated bid deadline and auction in mid-September. Streambank LLC has been engaged by the Trustee to conduct the sale. The Intellectual Property rights are being sold in accordance with a settlement agreement between the Trustee and the City of New York, concluding litigation between the parties over ownership of the world famous "Tavern on the Green" trademark. The rights being sold by the Trustee include: Royalty-free use of the Tavern on the Green name and logo for restaurants outside of New York, New Jersey, Connecticut and parts of Pennsylvania; Ownership of the Tavern on the Green trademark for oils and salad dressing; and Exclusive right to register and use the Tavern on the Green trademark for other products including packaged food, tabletop and other home decor, cookware and accessories. 

"This is a tremendous opportunity to own an iconic brand that is world renowned – and arguably the most famous full-service restaurant brand in the world," said Gabe Fried, a Streambank principal. "The brand will benefit from instant recognition across the US and around the world for a broad array of categories including restaurants, packaged food and tabletop accessories."   

Streambank is an advisory firm specializing in the valuation, marketing, and sales of intangible assets for businesses at all stages. The firm's recent experience includes Anchor Blue Holdings, Circuit City Stores, KB Toys, Borders and other notable retail names. Additionally, Streambank provides intangible asset valuation services to stakeholders in a variety of contexts.. Streambank is headquartered in Needham, MA and has offices in New York, NY.
Park Ridge Marriott Restaurant Announces New Shepherd’s Pie Challenge
25 August, 2011

Diners come to Sean O’Casey’s Irish Pub at the Park Ridge Marriott Hotel to watch sports on TV, but there’s a more serious competition going on in the restaurant and it involves an 8-pound shepherd’s pie. 

Thomas Szymanowicz, executive chef at the Marriott Hotel’s Park Ridge, NJ, restaurant, originally wanted to add a fun and unique twist to this comforting pub classic, so he supersized the meal and offered it as a signature entree that was perfect for family-style dining. Wanting to be unique amongst Northern New Jersey restaurants, Chef Thomas also thought it would be fun to challenge diners to consume the entire pie by themselves in one sitting, so the extreme shepherd’s pie challenge was born. The 8-pound shepherd's pie contains 2 pounds of potatoes, 6 pounds of beef, as well as peas and carrots. Anyone who can finish the entire pie in one hour wins a free meal, a pub T-shirt, their picture added to the wall of fame and bragging rights. To date, three diners have attempted the extreme shepherd’s pie challenge and there have been no winners. For those with smaller appetites, the extreme shepherd’s pie normally feeds four to five and is intended for families to share.
 
Sean O'Casey's Irish Pub is located inside the Park Ridge Marriott Hotel at and is considered to be the best authentic Irish pub in Bergen County, NJ.    The Park Ridge Marriott is set in a tranquil urban oasis where guests cross over a scenic bridge overlooking a natural stream with koi fish in a lush tree-filled setting. Each of the 289 newly renovated guest rooms feature Marriott's signature bedding, as well as the latest amenities. Guests can also enjoy The Botanical, a full-service spa onsite; an indoor pool; fitness center; and dining at Allie's American Grill.
NY Grand Hyatt Names New F& B Director
24 August, 2011

Grand Hyatt New York has announced the appointment of Edan Ballantine as the hotel’s new Director of Food and Beverage as the storied property puts the finishing touches on its $130 million complete renovation. Grand Hyatt New York is the 10th Hyatt property that Ballantine has worked in since he joined the company more than 14 years ago. This is Ballantine’s fourth Director of Food and Beverage position.  

As Director of Food and Beverage, Ballantine will manage all aspects of the hotel’s F&B programming including New York Central – a new contemporary restaurant overlooking 42nd Street -- and Market, a 24-hour grab-and-go emporium, in addition to room service, and catering. 

Ballantine comes to Grand Hyatt New York after a three-year tenure at the Hyatt Regency St. Louis. During his time at Hyatt Regency St. Louis, Ballantine coordinated three restaurant renovations and the renovation of the public space. He also played an integral role in the venue’s operations and marketing efforts. Hyatt has recognized Ballantine’s dedication and contributions over the years with the Food and Beverage Director of the Year award in 2009. 

Previous to his time in St. Louis, Ballantine worked at Hyatt properties in Dallas, Phoenix, Chicago, Denver, Vail, Milwaukee and Hilton Head Island. “We are thrilled to have Edan join our team and take the lead with all of our new and exciting food and beverage venues,” said Mark Pardue, General Manager, Grand Hyatt New York. “With Edan’s creativity and proven track record of success, he will be the perfect addition to the Grand Hyatt New York team.” 

Ballantine has a degree in tourism management from Clemson University and received certifications from both the Court of Master Sommeliers as well as the Society of Wine Educators. He lives in Manhattan with his wife Jill. 

With a premier location on 42nd Street between Park and Lexington Avenues, Grand Hyatt New York lies in the heart of midtown Manhattan . Attached to the legendary Grand Central Terminal, the Grand Hyatt is just steps away from the city’s best culture and attractions, including Times Square, Broadway, art and world-class shopping. The hotel is in the midst of a $130 million renovation, including completely redesigned guestrooms, a new restaurant, a refreshed lobby and mezzanine level, creative new meeting spaces, a completely revitalized ballroom, and the innovative gourmet grab-and-go food concept called Market.   

The hotel’s 1,311 guest rooms including 51 suites will be renovated in stages through 2011, with the first rooms to be completed in November. Inside each new room at Grand Hyatt NewYork, refined hues, lush textures and engaging artwork are among the elements that frame the mood of a sleek and modern Manhattan residence. The Grand Club provides added luxury offering elevator key access, complimentary breakfast, afternoon snacks and evening hors d’oeuvres and drinks. Boasting more than 50 meeting rooms and 55,000-square-feet of meeting space, the hotel can accommodate groups up to 1,500 people. 


Hess SBU Creates Solutions for Metro NY Foodservices
24 August, 2011

The New York State Restaurant Association's (NYSRA) relationship with the Hess Small Business program has had a positive impact on the profitability of a number of Metro New York foodservice operators. Since the establishment of the program in 2008, both foodservice operators and manufacturers have benefitted from the comprehensive energy savings programs offered by Hess. 

For the past 50 years, Westchester County's Eastchester Odyssey Diner has been a landmark for the highest quality fare. "Our family has been in the restaurant business for over 50 years," noted owner Dean Doukas. "Everything's made from scratch in our diner, and our cooking equipment is gas-fired." 

For Doukas and many Metro New York operators, in this economic environment a penny saved is a penny earned. "Our members have long been pleased with both the low prices and the excellent service they receive from Hess for natural gas," said NYSRA Executive VP Jaqueline Chin. "We're confident that Hess will help them save money and build their bottom line with its electricity service, too."  

"Now more than ever, restaurant operators and all small-business owners are looking for ways to save money and may not realize they have competitive energy choices," said John Sutherland, director of Hess Small Business Services. "We're very pleased that NYSRA has the confidence to continue to recommend us to its members, who are such an essential part of New York's business community." 

In addition to providing small businesses in New York City with natural gas and electricity, Hess is a natural gas supplier to small business customers in New Jersey. Hess plans to expand its small business energy services in 2011 to offer natural gas in all areas of New Jersey, as well as natural gas and electricity in upstate New York.  

The benefits of the Hess program have flowed into the manufacturing channel of the foodservice industry. Bronx-based Miss Grimble Dessert has built a reputation as a purveyor of baked goods to many of the finest restaurants and hotels in New York. "If I don't provide good service, my customers don't need me; they'll go someplace else for their cakes, explained the firm's president Errol Bier. “The same thing is true for my suppliers. I shop for the best price on natural gas, just like I shop for flour, eggs or pecans. But I also need prompt, courteous, knowledgeable service. I get all of that from Hess. Their prices are competitive, they're here when I need them."   

The New York State Restaurant Association, founded in 1935, is the leading business association for the restaurant and hospitality industry in New York State. Comprised of more than 56,000 restaurants, bars and clubs, New York restaurants represent more than 628,000 employees and sales of approximately $27 billion-making them the cornerstone of the state's economy, career opportunities and community involvement

Hess Corporation, with headquarters in New York, is a leading global independent energy company engaged in exploration for and production of crude oil and natural gas, as well as in refining and in marketing refined petroleum products, natural gas and electricity. Hess Energy Marketing is a leading provider of natural gas, fuel oil and electricity to commercial and industrial customers as well as utilities and other wholesale customers. Hess Small Business Services provides cost-effective pricing plans for natural gas and electricity and online tools to help small businesses take control of their energy spend.
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