“Going green” concept gains favor as operators - Foodservice East

Challenging year for school foodservice–p 3

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 T A 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

PE

RIO

DIC

AL

INSIDETHIS ISSUE

FOODTRAKUnidine’s Paul Booras is bringing the perspective of an independent chef-owner to foodservice management services with a host of creative results…

Page 6

Volume 82, Number 3 • Fall, 2007 • THE BUSINESS-TO-BUSINESS PUBLICATION FOR THE $80 BILLION NORTHEAST FOODSERVICE INDUSTRY

FOOD FOR THOUGHTLife-long fisherman Chris Parsons is reeling in praise this year as he celebrates the sec-ond year of Catch on Martha’s Vineyard for fresh, seasonal, local fare….Page 4

FOODSERVICEEAST.COMFrom our unique home page “Secrets of Suc-cess” to products, recipes, a guest column and news “bytes,” our year-old site is providing content you won’t find elsewhere. Visitwww.foodsericeeast.com!

Foodservice EastFoodservice EastVolume 83, Number 2 • Fall Equinox, 2008 • THE BUSINESS-TO-BUSINESS PUBLICATION FOR THE $80 BILLION NORTHEAST FOODSERVICE INDUSTRY

shows roughly a third of res-taurants plan to spend more m o n e y g r e e n -ing their o p e r a -t i o n s , and en-v i r o n -m e n -t a l l y friendly attributes are “the second hottest trend in kitch-en equipment.”

NRA’s Conserve initiative will include a website with ad-vice, case studies, best prac-tices and no-cost ideas, focus-ing first on energy, water and

The conversation about going “green” took a dramatic shift this year as growing num-

bers of foodservice operators across the Northeast moved away from saying “we should do this” to asking “how do we do this.”

That’s the view of Michael Oshman, founder and ex-ecutive director of the Bos-ton-based Green Restaurant Association, who adds: “If busi-nesses are not becoming more sustainable, they’re missing an opportunity to gain capital with their employees, vendors and customer. Legislation is sweeping the country. Issues of ecology are based on sound financial practices. By 2014,

you’re not going to be using fluorescent light bulbs.”

Today, he points out, a quarter of the US population is buying something organic on a weekly basis. “The eco-nomic landscape has shifted. We have restaurants that are dramatically reducing their energy and water consump-tion and eliminated waste.”

At the National Restaurant

Association, a new initiative unveiled this spring, “Con-serve: Solutions for Sustain-ability,” is intended to help re-duce the industry’s impact on the environment and conserve resources, says Niki Leonda-kis, chairman of the group’s Green Task Force and COO of Kimpton Hotels and Restau-rants.

An NRA survey this year

“Going green” concept gains favor asoperators seek to “do the right thing”

Not a new concept, eco-friendly waysof operating go back centuries, says

one operator who quotes Nostradamus: ‘Going green saves money and the world” GOING GREEN

Continued on page 12

FOXBOROUGH, MA – It’s 23 years since S t e v e D i F i l l i p p o opened his first small

Davio’s in Boston’s Back Bay, but this year, he says, he’s fi-nally hitting his stride.

A 350-seat Davio’s opened late this summer at Patriot Place, the massive retail and entertainment complex out-side Gillette Stadium here, and in a way, the opening rep-resents the evolution of DiFil-lippo’s business.

From the small and cozy

space on Newbury St. to the newest incarnation of his vi-sion of a northern Italian steakhouse, Davio’s has gone from a neighborhood spot to a concept sought by developers for major retail centers.

His first venture, which

Skipjack’s adds new features, “green” emphasis

FOXBOROUGH, MA - Jeff Senior’s Skip-jack’s, a 22-year-old concept known for of-

fering the freshest seafood from around the world, opens its fourth unit at Patriot Place with an expansion of some of its most popular features in

an environment that embrac-es sustainability with numer-ous “green” touches.

“I’m excited,” says Senior, who decided on the venue here because “the Kraft fam-

DAVIO’SContinued on page 22

SKIPJACKContinued on page 22

Davio’s brings northern Italian concept to the chain’s first suburban outlet

2 major Hub restaurants open at Patriot Place

Photo: Charles Schoonover

Not a new concept, eco-friendly waysof operating go back centuries, says

one operator who quotes Nostradamus: ‘Going green saves money and the world”

An FSESPECIAL REPORT

2 FoodserviceEast•Fall Equinox, 2008

FSEFOODSERVICE EAST

FOODSERVICE EAST(0885-6877)

The Business-to-Business Publication of the $80 Billion

Northeast Foodservice IndustryPublished by LRH Ventures

Susan G. Holaday, Editor& Publisher

Richard E. Dolby, Publisher Emeritus

197 Eighth St., No. 728 Charlestown, MA 02129-4234 617-242-2217 / 800-852-5212

E-mail: [email protected]

FOODSERVICE EAST is published six times a year: Wintertide, Winter’s End Spring, Mid-Year, Fall Equinox and Fall. Susan G. Holaday, President and Treasurer. Periodical postage paid at Boston and additional mailing offices.

USPS #0317-380. U.S. subscription rate $30.00. Canada and Foreign on request; single copies $5.00 plus $2.95 shipping & handling. All rights reserved. RStarchefs.com awards program planned at NAFEMeproduc-tion in whole or in part without per-mission is prohibited.

POSTMASTER: Send address changes to Foodservice East, 197 Eighth St., #728, Charlestown, MA 02129-4234.

Visit Booth #1328, IHM&RS

BOSTON –Two restau-rateurs who’ve been involved with Italian cuisine for 25 years

in this city will see the cul-mination of their long experi-ence with the opening a dual restaurant and market con-cept, Bina Osteria and Bina Alimentari in a new neighbor-hood downtown this fall.

“We chose this moment to use our last name as synony-mous with hospitality,” says Babak Bina, who, with his sister, Azita Bina-Seibel, own Bin 26 Enoteca and Lala Rokh on Beacon Hill.

Designed for the growing neighborhood of residents in Downtown Crossing, the con-cept has been in the back of their minds in one form or an-other for about two years now. “We began talking with old friends in Europe about the merchandising and looking for the right opportunity. Doing a market is something we’ve always wanted to do since we sold Azita in the South End.”

The project, he adds, is the largest the pair has ever un-dertaken and the space is “the rawest, most complex space. It will be a challenge to do the

check for pasta and a glass of wine at around $25, and notes that entrees will range from the “high $20s to the low $30s,” adding: “there’s been a huge spike in ingredient costs this year.”

two concepts.”Located in the Ritz-Carlton

Towers, a mixed-use complex at the corner of Avery and Washington Streets, the build-ing housing the restaurant/market has about 250 condo-miniums. “We are the anchor,” says Bina. “We have 7,000 sq. ft. plus another 1,500 sq. ft. in the basement. We’re blessed that we are a team with great people who will help us flour-ish.”

“We’re in the forefront of the development of Downtown Crossing,” he continues. “We like taking calculated risks. This area will also have three 18 to 20-ft. towers going up on what is now a parking lot. We’ll have direct access in our building to the condominium floors for deliveries both from the market and for restaurant take-out and catering.”

It’s an expensive risk, some point out, noting that Bina

and his sister paid a hefty $250,000 for the Osteria’s full liquor license this spring.

Between the residential development that has already occurred in the neighborhood and planned projects, there will be a strong base for res-taurant growth downtown, others points out. At the same time, the redevelopment of the Paramount Theater, the multi-screen theater complex on Tremont St. and the sign-ing of the Boston Ballet for a 30-year contract with the Opera House all bode well for business.

The 130-seat Bina Osteria will feature big windows and high 24-foot ceilings anchored by columns, which will break the space into smaller, inti-mate areas along with floor-to-ceiling glass walls.

Calling the design both “avant garde,” Bina says the flooring will be terrazzo es-pecially created for the space. “We came up with our own mix and colors.”

The casual dining environ-ment will be a neighborhood gathering place where Azita will serve a menu that em-phasizes the simple integrity of fresh seasonal ingredients, a hallmark of her cuisine. Bina characterizes the fare as “modern Italian, not from a specific region. Our first goal is local and fresh. We’ll recre-ate recipes from various parts of Italy such as Tuscany and Umbria.”

He estimates the average

A dual concept for a new downtown neighborhood brings seasonal Italian flavors to Boston diners

“Our goal is fresh and local…”

Banking on the growing

appeal of an

emerging Hub neighborhood

BINA OSTERIAContinued on page 22

“Our goal is fresh and local…”

Banking on the growing

appeal of an

emerging Hub neighborhood

Northeast school foodservice direc-tors are heading back to school this

fall, facing new pressures from spiraling costs in virtually ev-ery area from food to energy, health insurance, labor and more – the list goes on and on in a litany of the pain felt by operators in all segments this year.

For those who work to provide balanced, nutritious school meals, 2007 saw double digit price increases in such items as milk (17 percent), rice and pasta (13 percent), cheese (15 percent) and bread (12 percent).

According to the School Nu-trition Association, 78.3 per-cent of school nutrition pro-grams experienced increased

costs as a result of imple-m e n t -ing their district ’s n u t r i -tion stan-dards. The

rising price of products meet-ing those standards was cited as the biggest hurdle by 61.6 percent of school nutrition di-rectors. Items mentioned in particular were whole grain products, fresh fruits and veg-etables and low fat snacks.

At the same time, 63.5 percent note that the Fed-eral School Lunch Program reimbursement is no longer adequate to meet the cost of providing a meal, resulting in a potential loss for school nu-trition programs of between $5 and $8 million per school day based on 30 million school lunches provided nationally.

Take Brookline, MA for ex-ample, where the School Com-mittee voted this summer to raise the cost of elementary school lunches to $3 from $2.50, and the cost of high school meals to $3.25, up 50 cents. Those prices could rise again, if the increases fail to cover costs and the nearly $50,000 deficit incurred in the past year.

“We have made much progress in providing healthier choices for our students. I worry that we will be forced to revert to lower cost products with less nutritional value. Food costs are rising out of our control and our reimbursement does not reflect any significant change.”

Stronach’s district is 79 percent low-income in the cur-rent school year. “We do not have the ability to raise our revenue via increased meal prices. We offer Universal Breakfast…Next year, it will be difficult to continue to re-main on the edge! However, we are committed to provid-ing our students with the tools that produce life-long healthy eating habits.”

A Farm to School program in Lawrence, she adds, is exposing students to fruits and vegetables that typically would not be offered. While the effort involves a higher level of food preparation from her staff (such as whipping up banana and strawberry smoothies with low-fat milk

At a Child Nutrition Act reauthorization “listening session” in Boston this sum-mer conducted by FNS/USDA, foodservice directors and child nutrition advocates from many groups came together as one voice to strongly urge that all meals be free to all students and reimbursements be increased.

“We need more reimburse-ment to pay for healthier meals,” says Lucy Nolan, ex-ecutive director of End Hun-ger Connecticut.

Others urged consistent, national nutrition standards and regulation of all foods sold

BOSTON – The Better Breakfast Initiative (BBI), an effort in-volving school food-

service directors and a lead-ing anti-hunger organization, Project Bread, with a goal of raising participation in the federal school breakfast pro-gram and teaching children healthier food choices, is fac-ing new hurdles this year.

For several years now, a small group viewed as “un-sung heroes” by Project Bread has quietly worked in various demonstration projects to find and test child-friendly healthy food, moving into new areas

Fall Equinox, 2008•FoodserviceEast3

Year of challenges lies ahead for school

foodservice in the

Northeast

Unsung heroes step up tobring healthy breakfasts topublic school youngsters

each year such as serving lo-cally grown fruits and veg-etables and eliminating trans fats.

“We were approached a few years ago to pilot the Better Breakfast Initiative,” says Anne Marie Stronach, food-service director in Lawrence, MA who implemented the pro-gram in two schools in 2004-05 and in 2007, went system-wide with it.

This year she’s concerned by the need to “balance budgets with student needs. It’s very discouraging,” says Stronach.

An FSESPECIAL REPORT

hoto: Dave Pekarski Cost concerns raise

questions about ability

to sustain programof better

nutritional choices

Need for higher

reimbursementsgrows as

commodity costs go up

UNSUNG HEROESContinued on page 23

SCHOOL FOODSERVICEContinued on page 23

Cost concerns raise

questions about ability

to sustain programof better

nutritional choices

Need for higher

reimbursementsgrows as

commodity costs go up

WINCHESTER, MA – Some fisherman fish to live. Others

live to fish.Chris Parsons, chef-owner

of Catch Restaurant here, north of Boston, and Catch at The Terrace on Martha’s Vineyard, falls into that latter group. Born to a family with four generations of fly fisher-men, Parsons went on his first fishing expedition at the age of one in a back harness.

Ever since, he’s been an-gling for the fresh catch of the day, a goal that became a ca-reer path when he attended Johnson & Wales University at both the Providence, RI and Charleston, SC campuses.

Today, juggling the de-mands of two dinnerhouse res-taurants where menus change daily, Parsons is developing “a small group of talented, cre-ative chefs” and serving cus-tomers local, seasonal heir-loom tomatoes, beach plums, and, of course, fresh-caught fish.

“Being a fisherman is very much a part of my family,” says Parsons. “I’m an avid fly fisherman like my father. I love being on the water and it’s what led me to open my restaurants. It’s part of who I am.”

His culinary perspective is to create “a market-influenced environment that is alive, changing and reactive to what we can have on a daily basis.” He’s inspired by “being on the water and catching beautiful fish.”

In addition to the early in-fluences of a family that loved hunting, fishing and prepar-ing food, he’s learned a lot, he says, from Chef Normand La-prise, with whom he worked at New York’s Cena. “He’s a won-derful person who showed me you can achieve great things in the kitchen and still be a nice guy. I love the spontane-ity of his kitchen. The chef,” he adds, “drives the kitchen.”

O p e n i n g Catch on the Terrace, a year-around operation lo-cated in a Relais & Cha-teaux prop-erty in Ed-gartown, has taught him this past year to ease up on the reins a bit. “The chal-lenge for me was letting go.

I had never missed a service (in Winchester). We developed some strong team members. You try to grow the business and give them more responsi-


FOODFOR

ThoughtFOOD

FORThoughtA culinary dialogue

of current perspectives and techniques

Straightforward flavors

with classical style are

the hallmark of Catch

Chef Chris Parsons angles for the freshest catch

Buying local is smarter

in numerous ways, saysCatch’s Chris

Parsons

Buying local is smarter

in numerous ways, saysCatch’s Chris

Parsons

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bility.”“When we opened here on

the Vineyard, my executive chef in Winchester, Frank Francione, took over in Win-

ily friend who taught him about Italian specialties.

From their be-ginnings, both res-taurants have won awards such as Best of Boston (’04-’06) and this year, Condé Nast Traveler’s Gold List for the Charlotte Inn, the only Mas-sachusetts property included.

Menus at both restaurants reflect a deep love of seafood with appetizers such as Yellowfin Tuna

Tartare and Soft Shell Crab and entrees of Menemsha Lob-ster, Salt Roasted Clams or Pan Seared Maine Scallops.

Two restaurants are enough to keep Parsons busy, he says, although if there were to be a third, it would be “a casual raw bar.”

Fishing runs through his life as a consistent thread. This fall he’ll take part with more than 2,000 lovers of the sport in the Menemsha Derby, a fishing competition dating to 1946. The month-long event awards prizes based on weight within each eligible species, with prizes for fish caught from boats and the shore awarded in each category.

As a young aspiring chef, Parsons initially headed west to Colorado after graduation from culinary school rather than to Europe as many young chefs do. He did a two-year stint as fish chef and sauté and grill chef at Flagstaff House,

chester. It’s been enjoyable to watch him develop as a chef and fun for me to look at the food he’s producing there. Frank is a little more daring

than I am and I learn a lot from that. We try to have tight, well ex-ecuted food.”

Now in its fifth year, the Winchester restaurant is begin-ning to “feel mature,” he says, comparing its development to that of a child. The estab-lishment just won its fourth “Best of Bos-ton” accolade as Best Seafood Restaurant, praised to Parsons’ “palpable passion” for the food he prepares.

The Vineyard, he continues, “is a different en-vironment. We have 45 seats and do a single seating.” In ad-dition to finding staff, getting product on the island presents its own set of challenges. This year, he says, “product is so expensive and fuel is so high. The costs have definitely gone up. You have to be smarter and run restaurants tighter. At some point, restaurants will have to increase prices. It’s a continuing challenge. Getting product here is very expensive but you’d rather pay a little more here than pay fuel sur-charges.”

Buying locally is smarter, says Parsons, who also works a few hours a week at a farm on the Vineyard. “It’s a nice way to connect to the product and create a connection with farmers.”

He sees parallels between running the tractor and the creativity of running a kitch-en, “I like to keep my kitchen clean and organized. It’s the same at a farm - you have to keep straight rows and get rid of the weeds.” In June at the peak of strawberry season, he’ll visit a farm in Vineyard Haven twice a week to gather

a three-course prix fixe ($68) and daily changing five-course ‘market menu’ ($78). He es-timates the average check at $115,

“We haven’t seen much (price) resistance in the higher end market or in Win-chester affecting business,” Parsons says. The factor most impacting business this year has been competition from the opening of new restaurants in the area. “That’s a positive in the long run.”

Parsons characterizes the fare as French-influenced American although it con-tains Mediterranean touches inspired by a childhood fam-


Chef Chris Parsons ‘ Olive Oil Poached SalmonBaby Brussel Sprouts, Toasted Almonds, Applewood Smoked Bacon, Jerusalem Artichoke Puree, Spiced Cider Jus – Serves 4

FortheSalmon:

4 6 to 8 ounce salmon filets6 cups extra virgin olive oil1 sprig fresh rosemary2 sprig fresh thyme1 tablespoon kosher saltFleur de Sel (or high quality sea salt)

FortheArtichokePurée:1/2 pound Jerusalem artichokes, peeled5 tablespoons unsalted butter1/4 cup heavy cream1 tablespoon crème fraîcheSalt and pepper

FortheCiderJus:1 quart fresh apple cider1 cinnamon stick3 whole cloves20 black peppercorns2 teaspoons orange zest, from about 1/2 orange2 tablespoons unsalted butter1/2 cup heavy creamSalt

FortheBrusselSprouts:1/2 pound baby brussel sprouts, ends trimmed, blanched and cut into quarters1/4 pound thick-cut applewood smoked bacon, cut into 1/4-inch pieces crosswise1/4 cup slivered blanched almonds, toasted until golden brown1 tablespoon unsalted butterSalt and pepper

1. Carefully remove the skin from each of the salmon filets and remove any remaining pin bones. Cover and set aside in the refrigerator.2. To make the cider jus: In a medium pot, combine the cider, cinnamon stick, cloves, peppercorns, and orange zest, and reduce over medium-low heat to 1/2 cup. Pour through a fine-mesh strainer, discard the spices and zest, and return reduced cider to the pot. Add the butter and heavy cream and whisk to combine; add salt to taste. Using a hand-held immersion blender, whisk mixture until light and foamy; cover to keep warm and set aside.3. For the Jerusalem artichoke puree: Heat oven to 220 degrees. Bring a large pot of salted water to a boil; add the artichokes and cook until fork tender. Drain artichokes and transfer to a baking sheet. Place in the warm oven and allow to dry. Meanwhile, in a small saucepan, bring butter and heavy cream to a simmer over medium-low heat. Transfer the dried artichokes and crème fraîche to the bowl of a food processor; with the machine running, add the hot butter and cream mixture, and continue mixing until purée is smooth and creamy. Season to taste with salt and pepper.4. To cook the salmon: In a large Dutch oven or stock pot, heat oil to 160 degrees. Add the rosemary, thyme, and the kosher salt. Carefully place the filets into the hot oil (make sure the oil completely covers the filets, adding more oil if needed) and slowly poach until the center of each salmon filet reaches 115 degrees, about 12-15 minutes. Gently re-move the filets and season each portion with Fleur de Sel.5. For the brussel sprouts: In a large sauté pan, cook bacon over medium heat until golden brown and crispy. Drain on a paper towel-lined plate, discard remaining grease, and wipe out pan with paper towels. Over medium heat, cook butter until it begins to brown. Add brussel sprouts, bacon, and almonds and cook until heated through. 6. To assemble: Place a portion of the Jerusalem artichoke purée in the center of the plate, making a well with the spoon. Spoon the brussel sprouts mixture into the well, and place a salmon filet on top. Re-froth the cider jus and skim the foam from the top and spoon around the plate.

FOOD FOR THOUGHT

fresh berries with his wife, Megan, and two young daugh-ters.

The Catch menus focus on color, texture and flavor. “I want it very directed,” he says. “Everything on the plate has a purpose. All the flavors have to make sense.”

The Winchester Catch of-fers a prix fixe menu as well as a la carte and has an av-erage check in the range of $60. Price points are higher on the Vineyard, which serves

“You have to be smarter

and run restaurants

tighter,”says Chris Parsons

“Everything on the plate

has a purpose…”

CATCHContinued on page 14

“Everything on the plate

has a purpose…”

Booras brings a new

perspective to the non-commercial foodservice

table

parameters of the local food chain. It lets you appreciate the nuances of the market and it pushes culinarians.”

Booras sees a growing re-turn to the days of purchas-ing food from local sources. At New Milford Hospital in New Milford, CT where Unidine was recently awarded the management contract, the fa-cility buying its ground beef from a pasture cattle farm five miles away. “The farmer delivers direct to the hospital. It helps support his system and everybody wins.”

Another thing he’d doing is establishing relationships with local bakers. “Some of the best work out of their homes,” says Booras. “They use good ingredients, fruit in season, they buy locally. We want to develop relationships in that type of community. This also keeps our transpor-tation costs very low, gives us the products we want to offer and is environmentally good. In a way, it’s like going back to “Walton’s Mountain” but not so far-fetched. We want to make sure local scratch bak-ing arts don’t get lost.”

In the Boston area, Uni-dine is working with a compa-ny, Save That Stuff, on waste recycling. “They guide our or-ganization with recycling op-tions for paper, plastic, cans, corrugated cardboard, etc. so that less goes to landfills.

The company, which also collects organic waste, which is recycled to compost, has “a handful of accounts with slop pails for by-products that are given to local hog farmers who are outside the immedi-ate area but will come and pick them up. Hogs eat a lot, and there are a number of heirloom breeds that will be

NEWTON, MA – Paul Booras is on the cusp of the future and in a curious

way, it’s turning into a trip to the past as today’s foodservice operators re-discover arts and crafts of an earlier era.

The goal today is reduction of the ‘carbon footprint,’ buy-ing sustainably and locally, and protecting customers’ health and well-being.

A chef and restaurateur for the better part of the past 20 years, Booras is undertaking a career shift this year from the commercial to non-com-mercial realm, bringing the perspective of his years as a chef and restaurateur a new arena.

As the director of culinary systems and services for Uni-dine Corp., a foodservice man-agement company here, he’s adding a new twist to what he most enjoys – meeting a chal-lenge.

Unidine recently became the first foodservices compa-ny to sign Health Care With-out Harm’s contractor pledge, which requires a commitment to sourcing local and sustain-able foods as well as meat, poultry and dairy items with no antibiotics or hormones.

It’s a big step, but, as a company committed to fresh food, it made sense.

Booras, long engaged in various “green” initiatives, is at the heart of implementing the changes, which include eliminating all trans-fats from baked goods, recycling wastes from paper to grease, seeking out Community Sup-ported Agriculture groups (CSAs) and more.

His personal vehicle, a diesel truck, has both a regu-lar gas tank and a 50-gallon

tank for vegetable oil. “”I flip a switch to run on vegetable oil,” he explains.

While working as director of emerging brands at Le-gal Sea Foods prior to join-ing Unidine, he converted the restaurant fleet of leased trucks to use recycled veg-etable oil. The oil, which can also be used for heating, is fil-tered, centrifuged and passed through ultra-violet light to kill bacteria.

At Unidine, he works with several vendors. “It’s still a fringe business. One contrac-tor, Green Grease Monkeys, takes straight vegetable oil and processes it locally to biodiesel fuel. They collect the oil, process it and sell it back to the food chain – fishermen, farmers, lobstermen – at a sizable discount.”

The effort can “positively affect the food chain,” says Booras, “and it helps us de-velop relationships with that

chain in ways we don’t usu-ally have access to.”

Another group of educators that formed a social network in Western Massachusetts collects, cleans and recycles vegetable oil, which they use for themselves. “Some of our locations there have a rela-tionship with them.”

There are, he adds, “a lot of sensible reasons to keep the food chain local and sav-ing energy is such a huge piece. It’s certainly not easier. You have to work within the


Navigating The New

TerrainIn Contract

Management

FSEFoodTrak:

Cooking from scratch makes a comeback in

the 21st century

The 21st century is turning into a return to past skills

and practices

important to us as our food culture changes. We can help leverage these relationships to support our clients’ needs.”

Unidine, he adds, is help-ing its clients start to ‘green’ their own facilities in terms of waste management as an amenity and to educate them.

He’s switched to a some-what more expensive pa-per goods line of products made from soy and corn oil, as well as to-go items from vegetable oil or bamboo, hemp or starch.

From a culinary per-spective, he sees non-c o m m e r c i a l f o o d s e r v i c e “just start-ing to scratch the surface in terms of purchasing and procurement with a more local approach. It’s more talked about, and the more top of mind it be-comes, the better.”

This year, a lot of CSAs had waiting lists (for customers) by late spring, says Booras. Unidine is part of a meat CSA program in the MetroWest area that supplies pasture-raised “chicken that looks like chicken” and other products monthly.

The flesh of pasture raised chickens cooks up differently, he continues. “You cook off the leg and thigh quarter and the flavor is there, with lush natural fats. We use a fair amount of ground meat, and we get cuts for braising. This

gets you to cook again. We get great eggs that are wonderful to bake with – such a differ-ent product! You can barely break a yolk. They’re so dif-ferent from commodity eggs. At New Milford and one of our business dining accounts we may incorporate a cage-free egg option, and we want to expand the purchasing op-

tions in all our regions. It’s important to keep it local.”

As a former chef, he miss-es the stove, but enjoys the challenges of his new post. “I work with cooks at our various ac-counts and it helps you keep your chops,” he declares. “Working side by side with them keeps you connected

and you learn something dif-ferent every time.”

Booras sees a return across America to the scratch cook-ing that prevailed before the second World War. The TV dinner of the 50’s, he notes, was “a comforting food substi-tute” that ultimately “shifted focus and introduced conve-nience at a different level.”

It could take another gen-eration “for people to get pas-sionate about cooking again. One of the hardest things to-day for chefs to get their arms around now is finding rela-tionships with agricultural sources. It’s really about per-sonal relationships.”


A non-commercial management company moves to the forefront of sourcing locally

Far left: Patrick Keaney of Green Grease Mon-keys and Unidine’s An-drew Cox pump used kitchen oil from Unidine’s Reservoir Woods café in Waltham, MA into smaller five gallon jugs. Center left: Green Grease Monkey’s Keaney and Unidine’s Cox empty the final remnants from the barrel.Near left: Andrew Cox loads newly filled jugs onto the Green Grease Monkeys truck.

Unidine engages in a host

of ‘green’ practices

from recycling grease to

buying fresh and local

Pomegranate Plus with extra antioxidantsPomegranate Plus from Northland offers an all-natural juice blend with 10 additional essential vita-mins. The juice, which comes in Pomegranate Blueberry or Cherry is fortified with Vitamin C, Calcium, Iron, Vitamin B3, Vitamin B5, Vita-min B6, Vitamin B12, Biotin, Mag-nesium and Zinc – and contains no added sugars or sweeteners. Visit www.northlandjuices.com.

Organic hempseed adds nutty flavorGive cereals, salads and yogurts a nutty flavor with the addition of or-ganic Hemp Protein and Seed from Nutiva, available in three- pound bags. Shelled hempseed is said to be one of the most nutritious Su-perfoods available with protein, magnesium, Omega 3 and GLA. Recipes and information are avail-able at www.nutiva.com.

Meadow raised veal with no added hormonesStrauss Veal International Veal and Lamb in Franklin, WI introduces a program of meadow-raised grass fed veal that are free to roam. “Compassion is our primary goal,” says the company. This natural free raised method recreates old world artisan veal, bringing its flavor and tenderness to chefs. For informa-tion, go to www.straussveal.com.

Certified organic broths in 64-oz. packagingPacific Natural Foods recently earned the American Culinary Federation’s Seal of Approval for its organic concentrated chicken and vegetable broths for foodser-vice. Both come in 64-oz. shelf-stable aseptic packaging and are made from scratch. Pacific Natural Foods’ Certified to the Source® program tracks all ingredients. For information, visit www.pacific-foods.com.

Recycled fibers in napkin/tissues lineSCA Tissues North America’s Tork advanced dinner napkins, towels and facial tissues are now Eco-Logo certified and are made from 100 percent recycled fibers. Visit www.torkusa.com.

Enodis expands program for energy-efficiencyEnodis is expanding and evolving its EnerLogic™ program to help operators maximize profits by iden-tifying the most energy-efficient and environmentally responsible equipment. The Enodis EnerLog-ic™ seal recognizes the compa-ny’s equipment that meets energy standards, saves water, money and features sustainable design and operations. For 10 tips on saving energy, see http://www.enodisusa.com/?xhtml=xhtml/eno/us/en/minisite/energy/operation_green_earth_day.html&xsl=minisite.xsl&sidebartitle=Overview#top10.

“Treeless” napkins for restaurant dinersThe Sugar Cane Paper Company introduces “treeless” paper goods to provide foodservice operators with an eco-friendly alternative. The bagasse-made napkins, toilet paper and paper towels are made from recycled waste and recycled paper, use only ECF chlorine-free bleaching and are completely bio-degradable. Bagasse is the fibrous residue left in the sugar-making process after sugar cane has been crushed and the fiber extracted. The “treeless” bowls, boxes, cups and plates are also available as al-ternatives to Styrofoam and other petroleum-based products.

Baldor moves into new distribution centerBaldor’s new Bronx facility is one of three distribution centers in the US that is fully HACCO accredited, a step beyond being HACCP certi-fied. The company is also ‘growing’ its Baldor Local Program, bring on former NYC Greenmarket director Tony Manetta to improve relation-ships with local farmers and bring new ones aboard. In New England, the company is orking with the Pi-oneer Valley Growers Assn., Happy Valley Organics, Eva’ Farm and Lanni Orchards. Separately, Bal-dor is partnering with Pampered Cow of the Hudson Valley and with Artisanal, a premier importer of lo-cal and international cheeses. Go to www.BaldorFood.com.


Organic Yerba Mate for healthy energyOrganic Guayaki Yerba Mate bottled beverages contain an-tioxidants, 24 vitamins and minerals and are naturally caffeinated. The drinks are Fair Traded, Kosher, rainforest grown and certified organic. Flavors include unsweetened, traditional, pure empowermint, pure heart (raspberry), pure mind (pomegranate blend), passion fruit blend and citrus stamina blend. Designed for the grab and go crowd, the products come in 16 oz. bottles. Visit www.guayaki.com.

Healthy whole grains from Uncle Ben’s®

Celebrate National Rice Month and National Whole Grains Month this fall with Uncle Ben’s® whole grain rice. A one cup serving of any of Uncle Ben’s® 100 percent whole grain products meets USDA’s daily re-quirement. Choose from Pinto Beans & Whole Grain Brown Rice, Sun-Dried Tomato Pilaf with Whole Grains, naturel™ Golden Harvest™ Rice Mix, In-fused® Rice Roasted Vegetable Pilaf with Whole Grains, and more. Go to www.marsfoodser-vices.com.

Eco-friendly line of disposable tablewareStalkMarket® has new lines of disposable eco-friendly table-ware and packaging for food-service, including Planet Plus® soup containers and cold cups coated to prevent leaks. Both quickly biodegrade once dis-carded. New Jaya® products including clear cups, lids, drink-ing straws and cutlery made of advanced biopolymers instead of petroleum-based plastic. Vis-it www.stalkmarketproducts.com for information.

Energy Star ice machines offer 20% savingsEnergy Star® qualified ice ma-chines from Scotsman offer end-users as much as 20 percent an-nual energy savings or $710. Last year Scotsman’s Prodigy® cuber won an NRA Kitchen Innovations award among other honors. Choose from more than 44 models of air and remote cooled models. Visit www.scotsman-ice.com.

GreenPRODUCTS

Single use packaging for disposable cupsSolo® is meeting the growing demand for sustainable disposable cups, introducing a single use packaging brand, Bare™ with a broad environmental platform. From compostable to post-consum-er recycled material to renewable content, Solo now offers a large breadth of sustainable, disposable cup solutions. For information, visit www.solocup.com

100% grass fed beef forage free-rangeMarx Foods, an online specialty food firm offers all natural, free-range, grass-fed Charolais Black Angus Eaton boxed beef or New Zealand’s Dunedin beef for foodservice operations. Eaton and Dunedin cows are not sent to feedlots to be fattened on supple-ments; rather they are kept on the ranch to forage free-range on their natural diet, never treated with hormones or growth-promot-ing additives. Both have less saturated fat, fat, cholesterol and calo-ries and contain Omega 3 fatty acids and numerous vitamins. Go to www.marxfoods.com.

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NEW ORLEANS – A Southerner may have taken the title of King of Ameri-

can Seafood at the 5th An-nual Great American Seafood Cook-Off this summer, but two Northeast chefs took part in the two-day battle to uphold the honor of their region’s spe-cialties.

Peter Fischbach, foodservice director and executive chef for Gourmet Dining Services, a Madison, NJ contract manage-ment company, at the NJ Insti-tute of Technology in Newark, and Margaret Salt McClelland, corporate chef and sales man-ager of Shucks Maine Lobster, a seafood processing business in Richmond, ME.

Both were winners of state seafood competitions and se-lected seafood and accompany-ing food items representative of their respective states – for Fischbach, black sea bass and for McClelland, wild lobster.

Winning the competition this year was Chef John Cur-rence of Oxford, MS who beat 14 chefs from across the coun-try to take the title of King with his Redfish Courtbouillon with Seafood Dirty Rice.

On the first day of the event, chefs competed for five places

event promotes the seafood of the states sending chefs to the competition and gives the par-ticipants national exposure.” At the event, Chef Erik Weath-erspool of Bistro 44, Toms Riv-er, NJ served as Fischbach’s assistant

For recipes and informa-tion, go to http://www.greata-mericanseafoodcookoff.com

“At Shucks, we process raw lobster meat,” she says, “so we wanted to bring Maine lobster front and center at this event. It was a thrill to work with 14 extremely talented chefs and a lot of fun. There was a great spirit of camaraderie. I’m look-ing forward to competing next year.”

Because the dates of next year’s Maine competition have been moved up, McClelland will be able to claim the prize trip in ’09 as state winner from ’08. To assist her this year, she brought Chef Richard Smith.

Fischbach, who has his own catering firm, Good Stuff Catering and is also selling a restaurant, Cask 591, has his own cooking show on a local

channel, published recipes in national cooking magazines, and is working on a healthy foods cookbook.

Originally, some of the col-lege accounts at Gourmet Din-ing urged him to enter the state competition, which he won.

His pan-seared black sea bass was caught off the New Jersey east coast, seared and

served over south Jersey suc-cotash, asparagus, orange-rosemary sweet potato puree and citrus-ginger sauce.

“I love to put myself out there and push myself to the next level – win, draw or loose,” he says. Competing, he believes, brings out the best in people. “The camaraderie be-tween chefs is amazing. The

Photograhy: David Gallant

on the second day’s contest. Those five then had to demon-strate a meal practical enough for a home cook to prepare.

McClelland, the winner of Maine’s Lobster Chef of the Year competition with her Lobster Puree with Pea Shoot Salad and Wild Maine compli-ments, brought her version of a lobster ceviche to Louisiana.

A Maine native with “lob-ster in my blood,” the chef with 25 years of experience in com-mercial kitchens to the event originally expected to come to New Orleans as her prize for winning the state competition. However, that changed at the last moment, she recalls, not-ing that her boss “decided we couldn’t give (the opportunity to compete) up and called contacts he had to make it possible.”

Culinary talents vie for title of King of American

Seafood

Competitors used seafood

and foodnative to their home states

FAAN revises food allergy guideFAIRFAX, VA – FAAN, the Food Allergy and Anaphylaxis Net-

work, working with the National Restaurant Association, has re-vised its 60-page guide to handling food allergies in restaurants. “This is a must-have,” says FAAN spokesman, Ming Tsai at Blue Ginger, Wellesley, MA. The guide can be downloaded from www.foodallergy.org.

18th Hotel Indigo in chain opens on Basking Ridge BASKING RIDGE, NJ – The 18th Hotel Indigo in InterConti-

nental’s chain opened this summer here on the site of the former Inn at Somerset.

tendees are expected at the event, which will implement several sustainable practices. The show plans to encourage and recognize exhibitors who reduce their environmental impact through trash diversion, travel offset and sustainable booth design. Other plans call for jute attendee bags, signage made from 90 percent recycled, fully recyclable materials, bulk containers or compostable service ware and cups for all foodservice, compostable badge holders and more. Go to www.expoeast.com.

Five Guys Burgers and Fries moves into New EnglandLORTON, VA – Five Guys Burgers and Fries, with nearly 300

units, opened in Dedham recently and Foxborough’s Patriot Place this fall. The fast casual concept cooks to order with moderately priced chain which promises no trans fats.

InterContinental Hotels eyes Boston & NYC for growthBOSTON – InterContinental Hotels COO-Americas Thomas

Murray, will open a second property in New York and sees poten-tial for a second here, he says in a published interview. The chain, he adds, has also scouted downtown sites here for another Indigo hotel. Meanwhile, the Boston unit’s Rumba Bar is the chain’s most successful, he discloses.

CHART conference raises over $14,000 for SOSWASHINGTON – The first Council of Hotel and Restaurant

Trainers silent auction at its annual training conference here this year raised more than $14,000 for Share Our Strength at the Com-mitment to People Awards Gala where SOS founder and executive director Billy Shore gave the keynote.

Co-branding program pays off for Shaner Hotels and OSISTATE COLLEGE, PA – A co-branding program between Sha-

ner Hotels and OSI restaurants is paying off, says Shaner Sales and Marketing Director Robert Spraker. The effort creates an all-in-one destination for guests, he says, pointing to a new Bonefish Grill that recently opened in Shaner’s Crowne Plaza property in Paramus, NJ.

Delaware North reports record sales in BostonBOSTON – The Celtics’ win this

year, taking the title from its arch rival, the LA Lakers, set a record for total food, beverage and retail sales at TD Banknorth Garden, the com-pany discloses. Sportservice added six temporary points of sale to the more than 200 at the venue speed orders for everything from lobster rolls to hot dogs, and brought in additional culi-nary and front of the house help to ac-commodate numerous catering events and increased media. On the opening night of the finals, visitors were served 2,100 pounds of lobster, 600 pounds of mussels, 150 gallons of clam chowder and 1,000 ears of corn.

Pepe’s Pizzeria to open at Mohegan SunUNCASVILLE, CT – Pepe’s Pizzeria of New Haven will open

a 3,800 sq. ft., 110-seat restaurant here at Mohegan Sun’s Project Horizon in 2010, the year the pizza operation celebrates its 85th anniversary. The restaurant will be its fourth location in Connecti-cut.

Ben Benson to open new steakhouse in NCDURHAM, NC – Ben Benson, whose steakhouse here has been

a Midtown fixture since 1982, will open a 190-seat, 12,000 sq. ft. restaurant here, according to a published report. Located in the American Tobacco Historic District, the unit will be the firs exten-sion of the brand and is expected to open in 2009.

Gold Key Award design finalists announcedNEW YORK – Several Northeast properties and/or designers

are among the 2008 Gold Key Awards finalists this year and will be honored at a breakfast ceremony at the Mandarin Oriental Hotel Nov. 10 in conjunction with the International Hotel-Motel & Restaurant Show here Nov. 8-11. Among them are Alexandra Champalimaud & Associates, New York for Boston’s Liberty Hotel; DiLeonardo International, Inc., Warwick, RI, for the Ritz-Carlton Sharq Village & Spa, Dohar, Qatar; The Rockwell Group, New York for the Belvedere Hotel, Mykonos, Greece. Dos Caminos, Las Vegas and Wildwood BBQ, New York; Jordan Mozer & Associates,Chicago, Ltd. for the Renaissance Hotel, New York; CCS Architecture, San Francisco for Townline BBQ, Sagaponack, NY; Clodagh Design, New York for Landmarc in New York’s Time Warner Building; and AvroKO, New York for Park Avenue, New York. Go to www.ihmrs.


Connecticut operators honoredUNCASVILLE, CT – The Connecticut Restaurant Association

“Salute to Excellence Awards and Recognition Dinner” presented its Lifetime Achievement Award to Todd English, chef-owner of Olives, Charlestown, MA and numerous other locations. In other presentations, Frank Pepe Pizzeria Napoletana of New Haven, Carbone’s Ristorante, Hartford and Rein’s Delicatessen,Vernon were inducted into the Connecticut Hospitality Hall of Fame and Gary Crowder, senior vice president, resort operations at Mohegan Sun here was selected Restaurateur of the Year. Vendor of the Year honors went to Brescome Barton, a liquor distributor representing 120 suppliers.

Sportservice wins contract in HartfordHARTFORD – Sportservice recently took over management of

food and beverage services at this city’s XL Center where a rehab is planned to create easier access to food stands.

Michelin-starred chef brings Provence to BostonBOSTON – At InterContinental’s Miel restaurant here, Chef

Jacques Chibois of La Bastide Saint Antoine in Grasse, France worked with the restaurant’s Chef Cyrille Couet and Executive Chef Didier Montarou to bring a taste of Provence to fall menus featuring dishes with heart-healthy Mediterranean olive oil.

Tom Galligan elected chairman of MRABOSTON – Massachusetts Restaurant Association’s board

member Tom Galligan, chairman, president and CEO of Papa Gi-no’s Holdings Corp. based in Dedham, MA, was elected chairman.

Keith Acuff returns to NOBLESPRINGFIELD, MO – Keith Acuff, most

recently vice president of business devel-opment at H.E. Williams, Inc., a manufac-turer of commercial and industrial light fixtures in Carthage, Missouri, returns as COO and CFO to NOBLE, the promotion agency here where he formerly spent 15 years as the lead executive for its promo-tions arm.

Natural Products Expo East comes to Boston

BOULDER, CO – The Natural Products Expo East/Organic Products Expo-Bio-Fach America takes place here Oct. 15-18 at this city’s Convention & Exposition Center on the waterfront. More than 1,200 exhibi-tors and 25,000 overall at-

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com/goldkey/breakfast.html.

Klick Kitchen launches foodservice websiteNEW YORK – Klick Kitchen launched a website designed to

streamline the ordering process for vendors and foodservice opera-tors here, and plans to expand it to other cities. The subscription-based online service allows operators to find new suppliers, use existing vendors and easily click through an order 24/. For infor-mation, visit www.klickkitchen.com.

J.P. Licks introduces new tart yogurtJAMAICA PLAIN, MA – J.P. Licks has a new, non-fat frozen

yogurt, Frozen Yogurt X, available in all eight stores. The Kosher product contains probiotic bacteria and contains less sugar and no cholesterol. Made with no preservatives, additives or gelatin, it is easily digestible for the lactose-intolerant.

Fountain Restaurant wins top food rating in PhillyPHILADELPHIA – Fountain Restaurant in the Four Seasons

Hotel here took top rating for food, décor and service in Zagat Sur-vey’s 2009 Philadelphia Restaurants Guide covering 1,038 opera-tions in the city and its environs including Lancaster/Berks Coun-ties, New Jersey suburbs and Wilmington/Nearby Delaware. Some 5,507 diners who ate out 2.6 meals a week on average participated in the survey. “Most Popular’ honors went to Stephen Starr’s Bud-dakan, and Top Rated newcomer was Cochon, followed by Azie, Vietnam Café, Supper and Bindi.

Ending summer on a sweet noteDALLAS, PA – “Strawberry Fields

Forever” was the theme of a late sum-mer promotion at Pocono Medical Center when Tracy Berry, an employ-ee of the hospital’s dining manage-ment provider, donned a strawberry costume as part of a Strawberry Fes-tival. The event featured strawberry ice cream sundaes, funnel cakes with strawberry topping, and pound cake with strawberries and whipped cream, along with pints of freshly picked Pennsylvania strawber-ries available for purchase. A sand art craft table, a fisherman with a fly tying exhibition and a magician kept guests entertained.

erator overhead through such attributes as automation, en-ergy efficiency, life cycle cost-ing, multi-use, or incorporates unique materials and/or man-ufacturing processes to reduce expenses.

. Aesthetic impact: Enables the operator to provide the ul-timate consumer a food or bev-erage product that delights the senses through sight, smell, sound, taste, touch or en-hanced experience through an innovative E&S application.

There is no fee for partici-pation and the gallery is not a judged or juried event.

For questions about the gal-lery, contact Buffy Levy at 312-673-5933 or Charlie Souhrada at 312-821-0212, or e-mail [email protected] or [email protected].

ORLANDO – A new product gallery called “What’s Hot! What’s

Cool!” will debut at the NA-FEM Show, Feb. 5-7 at the Orlando County Convention Center here in response to requests for more innovation, new products and excitement.

The biennial show expects 20,000 attendees and 600 ex-hibitors.

The gallery will showcase only the industry’s newest products which will be dis-played in once central location on the show floor, spotlighting the latest innovations in food-service equipment and sup-plies.

Featured will be “forward-thinking products” that show tangible improvements to op-erations in areas such as labor and cost savings, energy effi-ciency, food safety and sanita-tion, green initiatives and aes-thetics.

Exhibitors are invited to submit a product for consider-ation by completing an online application at www.thenafem-show.org/whatshotwhatscool by Sept. 26.

Products must meet three of the following five criteria:

. New product: introduces a unique concept or applica-tion that provides tangible

operator benefits such as eco-friendly/energy efficiency, food safety, labor savings, reduced footprint, etc.

. Existing product update: Significantly improves a stan-dard function of practice that provides tangible operator benefits such as eco-friendly/energy efficiency, food safety, labor savings, reduced foot-print, etc.

. New foodservice applica-tion: Creates or expands po-tential foodservice opportuni-ties by offering ways to open market segments or day parts, offer new menu items and streamline service/delivery.

. Cost reduction: Lowers op-


NAFEM Show creates new product gallery

Be wooed beyond food.20,000 attendees. 600 exhibitors. 1 jam-packed event.

The NAFEM Show brings together a tantalizing collection of foodservice

equipment and supplies innovators and experts all under one roof. We are the

industry’s premier event, and we guarantee you’ll see something new and fresh

around every corner. So, embrace all the attention …you deserve it.

Register today — www.thenafemshow.orgFor more information, call +1.312.245.1054 or e-mail [email protected].

Co-located withThe NAFEM Show

NAFEM_0640808_FdServEastAd.indd 1 8/21/08 2:48:55 PM

Doobie Brothers to headline event

“What’s Hot! What’s Coo!” debuts in Orlando

February 5-7, 2009

sold more than 50 million records over three decades, headlines the networking event which includes a re-ception, dinner and awards ceremony honoring distin-guished industry members. Tickets are $150 a head. Register online at www.thenafemshow.org.

ORLANDO – The GRAMMY® Award winning Doobie

Brothers will perform at NAFEM’s All Industry Cel-ebration on Feb. 6, 209 at the Valencia Ballroom in the Orlando County Con-vention Center.

The group, which has


GOING GREENContinued from page 1

construction. Eventually the site will include resources on recycling, packaging, cleaning supplies and food and bever-ages.

“Going green,” says Ted Turner of Ted’s Montana Grill, “is the right thing to do.” Speaking at a Massachu-setts Restaurant Association breakfast this spring as part of a tour designed to encour-age a national dialogue about the importance of sustain-ability and environmental stewardship, Turner told at-tendees: “Our way of life has been built on cheap, abundant energy. Those days are over. We have to switch to clean and renewable energy,” Urg-ing operators to switch to en-ergy-efficient lighting, get rid of bottled water and educate employees, he noted: “I think we (as an industry) are going to go from being behind the curve to right in the forefront of this.”

Horse replaced traditional lighting with compact fluo-rescent bulbs, saving 34,135 kwh in its dining rooms. At the back of the house, a simi-lar project was undertaken. “We’ve saved 21 percent on our electric bill.”

The restaurant’s frying grease estimated at around 2,160 gallons a year, is re-used to make bio fuels. Low flow nozzles in the dish and pot washing areas save about $400 in annual water con-sumption, excluding the cost of heating the water or using the town sewer.

Take advantage ofopportunities that knock

“We took advantage of op-portunities that knocked,” says Beaton. “If every restau-rant did this, it could drop de-mand significantly.”

The restaurant’s subsidiary, Plymouth Bay Catering, uses a turbo diesel pickup truck fueled by Fryolator grease, he adds. “It runs cleaner and it’s getting 17.4 mph. Before, we paid $200 a week for fuel. Now, there’s zero fuel cost.”

He became involved, he says, “because I’m a publican. I run a local pub and with that comes responsibility. We’re showing the steps you can take to do the right thing. We’re buying compostable to-go containers, using alterna-tive energy. I’ve always been socially conscious.”

ment, garbage waste and op-erating costs can be quite a bit higher than doing things the old-fashioned way.”

“I believe that green is an important direction for us to go in and more and more oper-ators will slowly embrace the idea of a green operation.”

“There is still time forleadership,” says GRA

The Green Restaurant As-sociation’s Oshman points out that N Star is currently “doing a program to put new bulbs in restaurants, paying for them and doing the installations.” GRA finds “the baseline” of where an operation is, comes up with “a practical strat-egy,” searching various ways. “There are many different ways to get there. It’s a path of improvements. Sweeping

legislation I coming, but there is still time for leadership, an opportunity to gain capital. Regardless of why you decide to do it, your customers will see that you are.”

How one operation savesmoney in numerous areaswhile being responsible

At one South Shore restau-rant group’s unit, new solar panels installed this year at a cost of $78,000, are expected to have an $11,285 payback in3.4 years. The cost will be offset from a state grant de-signed to promote renewable energy initiatives and federal tax credits.

In Kingston, MA, Bar-rett Family Restaurants’ The Charlie Horse put in 54 solar panels designed by Massachu-setts Institute of Technology..

Mark Beaton, general man-ager and operating partner, calls the project “The 756,842 lb. Carbonless Cucumber.” The impact on global warm-ing of the effort, he declares, is 17,038 lbs. per year in carbon dioxide emissions or the equivalent of an average passenger car being driven 29,339 miles a year for 30 years. The panels, he says, will supplement power for the well, which is used to air-condition the restaurant. The well-water-cooled AC system uses only five kilowatts/hour compared to a conventional 10 ton system that would use 12 kw/hr. He calculates those savings at $1900 a year and notes the reduction in carbon dioxide at 8,190 lbs. a year.

The restaurant’s well is also used to irrigate its flo-ral and vegetable gardens. A 2,000 sq. ft. vegetable garden is designed around sustain-able crops that will be used to supply food in the restaurant.

Working with its energy provider, N Star, Charlie

Small steps help operators save energy

1. Recycle as much paper, glass, plastic, aluminum and cardboard as possible

2. Install and maintain energy-efficient equipment

3. Replace standard light bulbs with compact fluorescent, linear fluorescent or LED lighting

4. Inspect kitchen and restroom faucets to repair leaks

5. Eliminate use of all plastic straws and if replacing, use paper straws

6. Eliminate plastic and water bottles

7. Consider new options for takeout packaging such as corn-starch to-go cups, takeaway utensils from potato starch and recyclable paperboard takeout containers

8. Use all recycled paper in your restaurant

9. In kitchens and restrooms, install low-flow water valves where possible

10. Use non-toxi cleaning and chemical products

Ted Turner’s

10 Tips To Go Green

His partner, George McK-errow, added: “It’s little steps, not giant ones. Form co-opera-tives with others. Use all re-cycled paper. Recycle french fry oil and save $800 a year on electricity bills. We need to encourage energy efficiency incentives.”

Increasingly in the past few years, industry vendors have begun to develop “green-er” products and encourage interest on the part of their customers. At Hatco Corp., for example, Rick Anger, di-rector of special accounts for the Milwaukee-based manu-facturer of holding cabinets and merchandisers, observes that today, “everybody seems to be talking green but only a few are actually going green. Going green is not an inexpen-sive undertaking. There are many hidden costs – equip-

Explaining ‘eco-friendliness’: Left to right, Todd English, chef-owner, Olives, Charlestown, MA and Ted Turner and George McKerrow, co-owners of Ted’s Montana Grill, Atlanta, GA discuss “going green” at a Massachu-setts Restaurant Association breakfast.

“It’s the little steps, not

giant ones,” says Ted’s

Montana Grill exec

Switching on savings: Mark Beaton, center, prepares to flip the switch to turn on the solar panels.

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Green” is creating a buzz this year for restaurants that embrace environ-

mentally responsible posi-tions, but healthcare facilities, college and university cam-puses and business settings in non-commercial foodservice are right up there too at the forefront of implementing ef-forts to serve healthier fare in an eco-sensitive manner.

Bon Appétit Management, a contract foodservices pro-vider, for example, selected Earth Day this spring to kick off a new program described by a spokesman as: “Playing with your food and cooling the planet!”

The Low Carbon Diet is de-signed to reduce greenhouse gas emissions (gases that trap hot air close to the earth’s sur-face and raise land and sea temperatures) while educat-ing staff and guests about how food contributes to climate change.

Bon Appétit created a cal-culator, which can be found

lyzing its supply chain to understand the life cycle of foods it buys and the result-ing impacts, cutting the use of packaging, reducing pur-chases of tropical fruits, buy-ing all meats and vegetables only from North America, and eliminating air-freighted sea-food.

on line at www.eatlowcarbon.com. Viewers drag and drop menu items into a virtual pan to see their “carbon points” or build their own meals to cal-culate points. The calculator

can also be used by texting from a mobile phone. Din-ers simply tally the carbon emissions of menu items and click on a button to ‘lower my carbon’ for sample meals. On

Earth Day, Bon Appétit’s 400 cafes in 28 states served low carbon meals with less beef, cheese, rice and other items said to help contribute to glob-al warming.

Because food choices can produce one-third of green-house gas emissions world-wide, Bon Appétit has commit-ted to reducing the amount of beef and cheese on its menus, minimizing food waste, ana-

Non-commercial operators in forefront of eco-friendly ideas

NEW YORK – For the first time, a “green” themed keynote presentation will

headline the opening of the In-ternational Hotel-Motel & Res-taurant Show, Sunday, Nov. 9 at the Javits Convention Cen-ter.

Christine Ervin, environ-mental leader and former CEO of the US Green Building Council, will discuss “Sustain-ability” from 10:30 AM to 12:30 PM.

“With the sustainabil-ity movement continuing to strengthen, we’re pleased to present an opportunity for 35,000 industry professionals to learn from noted experts in the field, understand eco-friendly best practices being applied by hospitality operators and dis-cover the latest products that will assist in their ‘going green’ efforts,” says Lynn White, show manager. “Our objective is to present a marketplace that answers questions and fulfills product needs as they relate to sustainability.”

Ervin is credited as a major force in today’s vibrant green building markets. During her five-year tenure with the U.S.

Green Building Council, she launched the LEED® green building rating system, the Greenbuild£ Conference and Expo and numerous gover-nance enhancements to help reach mainstream markets. During the Clinton administra-tion, she was Assistant Secre-tary of Energy, responsible for the nation’s $1 billion portfolio of clean energy technologies for transportation, buildings, major industries and power systems.

In other “green” program-ming, Green Lodging News editor and publisher, Glenn Hasek, will present “Energy Miser All Stars: Conservation Lessons from the Best,” from 3:45 - 4:45 on Saturday, Nov. 8. The seminar will feature own-ers and operators who have

reduced their annual energy costs by substantial margins while positively impacting the guest experience, the bottom line, the environment and their standing in the local commu-nity. Seminar participants will receive 10 tips for saving thou-sands of dollars annually.

In addition, the Green Task Force of the American Hotel & Lodging Association (AH&LA) will present “Eco-friendly Meets Eco-nomic,” from 1:00 - 2:30 on Monday, Nov. 10. The program will address the “going green” transition from a market differentiator to a mainstream requirement.

The annual Editors’ Choice award competition will also spotlight the best green prod-ucts introduced in the past year. The state Department of Environmental Protection will exhibit at the show for the first time.

Meanwhile, “Going Green in Hospitality,” an exhibition in conjunction with AH&LA’s Green Task Force, will be held in the Crystal Palace Con-course showcasing innovation that can impact the bottom line. Visit www.glmshows.com.

Green-themed keynote speech set for IH-M&RSAnswering

questions and filling product needs are goal of 2008 show

“

Whether it’s cage-free eggsor energy-saving light bulbs,

operators are embracing change

ECO-FRIENDLY IDEASContinued on page 14

In the food chain, the com-pany points out, greenhouse gases can come from fossil fuels used to run cars, trucks, refrigerators, stoves and ov-ens; over-use of fertilizer and excessive irrigation on farms, and ruminants (sheep, cows and goats) that produce meth-ane gas during digestion.

At Emmanuel College in Boston with around 2,800 stu-dents, Executive Chef Carl Marchione is working on re-ducing meat and cheese from menus and buying locally where possible. He’s using a frozen Pacific cod that comes in by boat as opposed to air freight, and he’s no longer buying pineapples or banan-as. “We were one of the first to use cage-free eggs,” he adds.

“We’ve had a positive re-sponse from students. We also use corn-based to-go contain-ers and serve everything in the dining facilities on china.”

In Boxborough, MA in an-other Bon Appétit account, Cisco Systems’ New England Customer Briefing Center, Ex-ecutive Chef John O’Neil, who serves around 800 meals a day, is using fresh vegetables from three raised beds with their own irrigation system that the company created for him this year.

partnered with several or-ganic farms and orchards and it’s great to meet the guys who produce the food.”

There’s “a lot of interest” among his customers, he adds, in the Low Carbon Diet and the emphasis on fresh, sustainable foods. Cisco has a community garden for its employees, says O’Neil. One raises chickens at home and brings him fresh eggs each week. Many of the customers, he says, “ask how they can help and come up with ideas to reduce waste. We expect to reduce beef and chicken – we now serve turkey chili instead of beef. I’m going to look next at offering smaller portions. We’re so used to huge meals at lunch and there’s a lot of waste. You don’t need a ton of food when the flavors of fresh ingredients are so intense. I’ve already done this with des-serts and breakfast pastries.”

“I’ll walk into the dining room in my chef ’s whites with my arms full of eggplant, car-rots and cucumbers and the clients see me and are very

excited. I love it. I quickly learned here that there’s noth-ing like pristine fresh food. It’s fantastic and people love it. Today, I served grilled chicken

bruschetta salad with fresh basil from our garden.”

He’s developed close per-sonal relationships with farm-ers in the area, he adds. “I’ve


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ment and purchasing. It was during this period

that he entered the Bocuse d’Or competition with his fa-ther serving as his assistant, and won a coveted place as one of eight semi-finalists out of hundreds of participants. That experience gave him the incentive to return to Boston to serve as opening chef de cuisine at Pravda, which be-came an award-winning res-taurant.

After working as co-found-er and partner with Joanne Chang at Flour in Boston’s South End, Parsons and his wife opened Catch, a fine din-ing restaurant north of the city in Winchester, MA.

“Work hard and be pa-tient,” are his words of advice to young chefs coming out of culinary school. “Don’t ex-pect too much at first. It can be hard for a young aspiring chef to be in the somewhat awkward position of starting at the bottom in a high-level kitchen.”

Parsons advice is to “be careful, have a plan. Maybe work first and get to know what it’s all about. Put to-gether a path. If you want to do fine dining, it’s good to have a clear plan of how to get there financially.”

a four-star establishment in Boulder, but eventually left the pleasures of catching Rocky Mountain trout behind to return to his New England roots in 1996. At The Oyster Bar, a seasonal operation in

Oak Bluffs on Martha’s Vine-yard, he reacquainted himself with the bounty of the Atlan-tic Ocean.

Later, a period at Rialto in Cambridge and three years in New York as sous-chef in three-star restaurants such as Arizona 206 and Cena, honed his skills in menu develop-

Food, says Parsons, should be clean and simple

One contract feeder sets out toreduce greenhouse gas emissionswith a low-carbon diet…

Buying local is smarter in numerous ways, says Catch’s Chris Parsons

ECO-FRIENDLY IDEASContinued from page 13

CATCHContinued from page 4

Healthy snack recipes for back-to-schoolThe Soyfoods Council offers school foodservice directors recipes for healthy,nutritious soy-based snacks including Tofu Jello and Vegetable Dip, Visit www.thesoy-foodcouncil.com.

Allergen-free snacks from Enjoy LifeEnjoy Life Foods introduces three gluten-free snack products: Moun-tain Mambo Not Nuts! – a nut-free trail mix with a new name and look from sunflower seeds, roasted pumpkin seeds, raisins, dried ap-ple bits, dairy and soy-free choco-late chips and dried cranberries; Beach Bash Not Nuts! - a tropical combination of dried pineapple, dried apricots, dried cranberries, sunflower seeds and roasted pump-kin seeds; and Sunbutter Crunch - fortified with essential vitamins and minerals, and chewy snacks made with rice crisps a sunflower seed butter that tastes like peanut butter, but without the nuts. Go to www.enjoylifefoods.com.

Grilled cheese sandwich in ovenable pouchesSmucker’s introduces Uncrust-ablesR prebrowned sandwiches in

ovenable pounches on soft, crust-less white bread filled with school foodservice operators’ commod-ity American cheese. Individually wrapped, available in a 2-oz. size with a 1-oz. meat/meat alternate and 1-oz. bread serving, and a 3.5-oz. serving size with a 2-oz. meat/meat alternate and 2-oz. bread serving, Individually wrapped, the sandwiches are available in a 2-oz. size with a 1-oz. meat/meat alternate and 1-oz. bread serving, and a 3.5-oz. serving size with a 2-oz. meat/meat alternate and 2-oz. bread serving. Use commodity en-titlements to offer the sandwiches, says Smucker’s. For information, visit www.uncrustablesforschools.com.

Jump-Starts™ kits from Kellogg’sKellogg’s Jump-Starts™ kits are designed for customers on the go. Kits include Cereal-in-a-Cup, two snack items, and a napkin and spoon. Packaged with popular cereal and snack brands, the kits work for every segment and can be bundled with milk. Choose the Classic kit with Frosted Flakes® in a cup, a Nutri-Grain® Strawberry Bar and a Pop-Tarts® Strawberry pastry bar. Visit www.kelloggsfood-awayfromhome.com.

New healthy beverage For ‘tweens and teensYoNaturals® Healthy Vending is carrying new Fizz Ed® Pure Fruit Juice & Sparkling Water in its growing network of in-school healthy vending machines – giving students the taste and “look” of carbonated beverages in a healthy and great tasting format. Fizz Ed, launched this year by Apple & Eve and approved by the USDA for sale in schools, is a combination of a pure, all-natural fruit juice and sparking water – aimed specifical-ly for the tween/teen market. The

product is packaged in sleek, 8.4 ounce cans. The beverage contains no corn syrup or artificial ingredi-ents and comes in Red Raspberry, Orange Mango, Pomegranate Cherry and Green Apple flavors. Go to www.appleandeve.com.

Kid-tested products from Tyson FoodsKid-Tested, Kid Approved™ Prod-ucts from Tyson Foods have re-ceived an 80 percent approval rate from youthful “tasters” from 300 selected elementary and middle schools, with 80 percent indicating they would buy the products. The products include a variety of com-modity and commercial products such as new BBQ Chicken Chips, Premium Charbroiled Beef Burg-ers and Shaved Steak® Sliced Beef, along with many time-trust-ed favorites such as HipDippers® and Whole Grain breaded chicken patties. For a full list, go to www. tysonfoodservice.com.

Organic dairy milks for specialty coffeesPacific Natural Foods introduces new Barista Series Organic Dairy Milks and Non-Dairy Soy Blenders to create the best frothing finish for coffee, latte and chai bever-ages. Get consistent frothy foam. Products withstand the high heat of steaming and are all natural, USDA certified organic. Choose from soy blenders in plain or va-nilla in 32 oz. shelf stable packag-ing. Organic milks come in choice of fat free or 2% reduced fat in 64 oz. shelf stable packages. For in-formation, visit www.pacificfoods.com/foodservice.


Back-to-SchoolPRODUCTS

5 new fruit smoothies from Island OasisIsland Originals® introduces five new nutritious fruit smooth-ie flavors for back-to-school: Tropical Punch, Grape, Blue Raspberry, Green Apple and Fruit Punch, all made with100 percent juice and Vitamin C and no added sugar. Mixes come in 64 oz. packs, six per box and can be stored at room tempera-ture for up to six months. Go to www.islandoasis.com.

Kellogg’s Big Break beach-themed programKellogg’s launchs a new beach-themed program for college and uni-versity dining halls or cash operations, From customized meals to familiar brands, to nutritional, all-natural and veggie options, to a wide selection of choices with 24/7 availability and portability, the program can help satisfy student needs with a complete portfolio of popular brands and easy to implement tools, says the company. The program includes top-selling brands, case incentives and pro-motion options based on case purchase commitment, and include operator rebates after proof of purchase.

In addition, Kellogg has developed a complete list of tools through the Campus Star Club for college and university foodser-vice directors. These include merchandisers, recipe books and cus-tom point-of-sale. Visit www.kelloggsfoodawayfromhome.com.

Chewy granola bars with probiotic cultureKraft introduces LiveActive Chewy Granola Bars in peanut butter, chocolate raspberry, and blueberry almond flavors. Said to be the first ever non-re-frigerated snack bar with a live probiotic culture to promote digestive health, the bars. For information, visit www.kraft.com.

FallPRODUCTS

CLe washers offer major energy savingsHobart’s CLe warewashers offer major energy and dollar savings while doing more in a smaller footprint. The ENERGY STAR® rated conveyor warewashers can clean up to 8,500 dishes an hour with 50 percent less rinse water and energy than models without Opti-Rinse technology. Savings are estimated at $9,192. An energy saving Auto-Timer can be set to automatically turn off pumps and conveyor after a pre-determined time once the rack exits the machine and restart when a new rack enters. Operators can set an exclusive Energy Saver mode to shut off heating elements for further savings after a one to six hour period of inactivity.

The Power Scrapper pre-wash saves water, labor and detergent as it removes heavier food soil. Water stays cleaner reducing the need for re-fills and its 22-inch size saves dish-room floor space. Insulated hinged doors, patent pending thermal lay-ered curtains and deep tanks are other energy saving features. Visit www.hobartcorp.com.

Pre-sliced pies help reduce waste & timeMrs. Smith’s introduces new pre-sliced pies, designed to serve perfect slices every time with no waste or training. Pies are sliced into eight perfect portions and are available in apple, peach, cherry and pecan through Schwan’s Food Service. Operators simply thaw, plate and serve. Visit www. Schwansfoodservice.com.

Lower cleaning costs with Organic TKOOrganic TKO is an all-in-one cleaner, stain remover and de-odorizer with a powerful con-centrated formula. One-half to one tablespoon per quart can handle most jobs, the company says. Suggested uses include windows, mirrors, appliances, stainless steel, cupboards, countertops, floors, toilet seats, greasy stove tops, range hood and filters, ovens, carpet stains, barbecues and more. The prod-uct contains no toxins or chem-icals and is estimated to have a cost per quart of between 13 and 39 cents compared with $4 to $6 for general all purpose cleaners. TKO Organic has FDA GRAS status, is food grade, anti-carcinogenic, biodegrad-able, hypoallergenic and non-asthmagen. Find out more at www.tuftsorganics.com.

Back-to-SchoolPRODUCTS

FallPRODUCTS

LANGHAM HOTEL – In Boston, Trena Costello was named to lead the pastry team and 20th annual Choco-late Bar, a Saturday offering of more than 125 chocolate desserts. This year’s theme is “Decades of Decadence.” She has been assistant pas-try chef since January after joining this Leading Hotels of the World property from FourSeasonsHotelMiami where she held the supervisory posi-tion of pastry chef de partie.

property since 2004.

MILLENNIUM BOSTONIAN HOTEL – BrianFlagg, most recently executive chef of Summer Shack, assumes that post for this 201-room property. The hotel is complet-ing a major $24 million reno-vation which includes a new restaurant, North 26 where Flagg is creating a menu of local, seasonal and organic fare.

COURTYARD BY MARRI-OTT - CROMWELL – This 145-room hotel managed by Waterford Hotel Group re-cently named Jeremy Starr director of sales from direc-tor of sales and marketing for the CourtyardbyMarriott–DowntownBaltimore.

DELAWARE NORTH - TRAV-EL HOSPITALITY SERVIC-ES – BobStanton moves to vice president of business de-velopment from senior direc-tor of concepts and marketing for HMSHost.

Previously, he served as ex-ecutive sous chef at the res-taurant’s sister properties, 22Bowen’sWineBar&Grilleand WatermanGrille. Sepa-rately, BobBankert becomes chef tournant. He previously was sous chef.

taurant manager from a 10-year stint at BostonHarborHotel where he most recently was general manager of Mer-itage. In other appointments, Jennifer De La Roca was named sales manager for meetings and special events at the restaurant from client service sales manager at Bos-ton-based Focus, a market re-search firm.

RHODE ISLAND HOSPITAL-ITY & TOURISM ASSN. – This Cranston, RI-based group pro-moted Heather Singleton to senior vice president of its Education Foundation. She continues as vice president of operations for RIHTA.

THE SAGAMORE – TedBearor was elevated to di-rector of training and devel-opment at this private island resort in Bolton Landing, NY in the Adirondacks and KevinPhenegar was named food and beverage director, suc-ceeding him. Bearor has held various posts at the resort for nine years. Phenegar will over-see the property’s seven dining venues. He most recently was assistant director of resort food and beverage and direc-tor of dining facilities at North Carolina’s PinehurstResort&CountryClub.

CAFETERIA BOSTON – Mi-chael Jacek joins this Back Bay restaurant as executive chef from executive chef/owner of Haute Stuff Catering in Harwich, MA and a stint with corporate foodservice operator Guckenheimer in New York. Jacek earlier worked as a for-mer sushi cook under Mas-ter Chef YujiWantanabe at Ivanho in Yarmouth, MA be-fore obtaining a culinary de-gree from CIA. FITZ VOGT AND ASSOCI-ATES – TomGalvin, former regional foodservice manager for Hess Corp. with respon-sibility for foodservice in 104 stations across New England, joins this major Northeast foodservice management firm as district manager in MA and NH.

MORGANS HOTEL GROUP – Former Starr RestaurantOrganization chief operating officer and founder and presi-dent of Starr RestaurantsHotelGroup, HowardWein joins this New York boutique hotel company as senior vice president of food and beverage.

ALGONQUIN HOTEL – Gary Budge, who formerly was general manager at the Sheraton Parsippany (NJ) Hotel, assumes that post with this Manhattan property.

THE LAMBS CLUB – This new bar and grill is expected to open in the Chatwal, a ho-tel scheduled to open in 2009, in space formerly occupied by The Lambs Club. GeoffreyZakarian, a partner in the project, will be executive chef.

WESTIN COPLEY PLACE – In Boston, Kathryn Benz joins this property’s award winning Bar10 from Miami’s $11 million Cameo NightClub where she oversaw daily operations.

TROQUET – This Boston res-taurant names SarahWood-fine, formerly executive pas-try chef of Kennebunkport, ME-based White Barn Inn to oversee its new desserterie, LaPatissier, open evenings on the lower level.

REGENT HOTELS RE-SORTS – Christopher Ces-tari becomes director of global sales in the US from director of sales with New York’s Plaza Athenée.

STATLER HOTEL – At Cor-nell University. GeoffGraybecomes rooms director, overseeing guest service, housekeeping and front-office operations, A 2008 graduate of the School of Hotel Administration at the school, he has worked at the


faces

&places

COSTELLO

CASTLE HILL INN & RE-SORT – Chris Jones was named banquet chef at this Relais&Chateaux inn and restaurant in Newport, RI.

JONES

BANKERT

COMMUNITY SERVINGS – This Boston group that serves hot meals to homebound per-sons with life-threatening diseases named AlisonHurtwho formerly managed sev-eral major fundraisers with the city’s Project Place special events coordinator.

STARWOOD HOTELS & RE-SORTS - Paul Sacco, who was involved in the develop-ment of this chain’s aloft and element concepts and most recently led the Franchise Development team in North America for all brands, be-comes senior vice president of North American Develop-ment.

TODD ENGLISH ENTER-PRISES – SamHazen, chef, restaurateur, and educator, is joining his former CIA class-mate Todd English to over-see new concept development and partner on select new projects. Separately, TheLib-ertine, a restaurant at the Thompson Group’s Gild Hall in Manhattan’s Financial Dis-trict, is expected to open this fall. Eben Leonard, who most recently was executive chef at Boston’sBonfire, will assume that post, overseeing the cuisine which will evoke a London clubhouse of the 1970s with “reinterpreted” pub fare. At Bonfire, Bobby Bean, most recently executive sous chef at Kingfish Hall, suc-ceeds Leonard.

SALT CREEK GRILLE – Steve Jennings, chief fi-nancial officer with Ruby’sDiner, a chain of 40-plus din-er-themed restaurants, for the past four years, joins this La-guna Niguel, CA-based chain of five dinner houses on the East and West Coasts as chief financial officer.

AURA RESTAURANT – At Boston’s Seaport Hotel, Dean Romano becomes res-

JENNINGS

UNILEVER FOODSER-VICE – Corporate Executive Chef Steven Jilleba was honored with the American Academy of Chefs Chair’s Medal, the group’s highest honor, for his work with the ACF Culinary Youth Team USA, which he has man-aged since 2001.

JILLEBA

STANTON

TURNER FISHERIES – At Boston’s Westin CopleyPlace, DebraDewar brings 20 years of restaurant man-agement experience to a post as general manager of this seafood restaurant. She previ-ously served as director of res-

DEWAR

GRAY

taurants and retail outlets for the city’s SeaportHotel and WorldTradeCenter.

Marriott, Mystic, CT; AmyRogers, g.m., Comfort Inn, Mystic, CT; and JohnGrocki, director of sales, SpringHillSuites by Marriott, Water-ford, CT. Beribeau most re-cently managed the MysticComfort Inn; Barlow has been Waterford’s operations analyst; Rogers previously was director of sales at the Cromwell Courtyard, and Grocki was front office man-ager at SpringHill.

TomBoyd, general manager of the dining program at Po-cono Medical Center, was named district manager for the Eastern Region Health-care Division. John Scial-abbajoins the team as a new district manager overseeing accounts in Western PA and OH, from prior posts with healthcare foodservice man-agement operators.

JURY ROOM – In Quincy,

MA, Eileen O’Donoghue was named executive chef for this new restaurant from that post with the Boston JurysHotel which she held for the past three years.

GLM® - At GLM®, a dmg world media business, LynnWhite, a 27-year tradeshow industry veteran, becomes general manager of the In-ternational Hotel-Motel & Restaurant Show. She most recently was group show man-ager for the Boston and Wash-ington Gift Shows. White re-ports to Senior Vice President Phil Robinson who contin-ues as show director and suc-ceeds ChristianFalkenberg who becomes show manager of the New York International Gift Fair.

CULINARY INSTITUTE OF AMERICA – Nancy Har-vin joins this Hyde Park, NY

school as vice president of administration from director of principal gifts at her alma mater, Smith College. In ad-dition to a strong fundrais-ing background, she earlier was director of catering at the ParkSuiteHotel, Denver.

ABBICCI – DavidSchneller, former sous chef at Arrows in Ogunquit, ME, joined this Yar-mouthport, MA restaurant’s team as executive chef this summer. In other appoint-ments Emily Garrett be-comes pastry chef and baker of artisanal breads.


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METZ HEALTHCARE – In an expansion of its Healthcare Di-vision, Metz promoted CraigSolomon to vice president, Healthcare Operations from district manager, a post he has held for the past 12 years.

SOLOMON

BOYD

SCIALABBA

O’DONOGHUE HARVIN

BARIBEAU

WATERFORD HOTEL GROUP – New appointments from this hotel management company include HeatherBaribeau, general manager, Courtyard by Marriott, Warwick, RI; Scott Barlow, g.m., Residence Inn by

ROGERS

ROGERS

Atlantic Restaurant Group names marketing director

BRAWLEY, CA – Among the eight semi-finalist teams selected for this

year’s Bocuse d’Or USA com-petition on Sept. 26 and 27 at the Epcot International Food & Wine Festival at Walt Dis-ney World Resort in Lake Bue-na Vista, FL are four from the Northeast.

Each team consists of a chef and a commis 22 years old or younger to assist the chef. The Northeast teams are: Hung Huynh, executive chef, Solo, New York, Commis pend-ing; Rogers Powell, instructor, French Culinary Institute, New York, Commis Kyle Fi-asconaro, French Culinary In-stitute, student; John Rellah, Jr., executive chef, Hamilton Farm, Gladstone, NJ, Com-mis pending; Kevin Sbraga, culinary director, Garces Res-taurant Group (Amada, Dis-trito, Mercat and Tinto), Phila-delphia, Commis Aimee Patel, and Amada, link cook.

The semi-finalist teams were selected by members of the Bocuse d’Or USA Culinary Advisory Board, created by Daniel Boulud, Thomas Keller and other leading chefs to re-cruit, train and support the next American team. They were chosen for the quality of their applications, which re-quired that chef applicants have a minimum of three years of professional experience in a restaurant and be at least 25 years old.

The official beef purveyor for the event, Brandt Beef, is supplying the teams with natural beef for use in train-ing. At the final competition, teams will prepare one beef dish and one with cod. “As a producer that is committed to artisanal and environmentally sustainable practices, we are extremely excited to be able to provide the semi-finalists with sustainable Brandt Beef cuts,” said Tom McAliney, Brandt ex-ecutive chef.


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MARSHFIELD, MA – Me-lissa Kupiec joins The Atlan-tic Restaurant Group, Inc. as director of marketing, manag-ing the Greater Boston area for this commercial real estate firm specializing in the buy-ing and selling of restaurants. “The current economic climate continues to pressure restau-rant owners requiring them to sell or cease operations,” says Daniel R. Newcomb, princi-pal. “The addition of Melissa to our organization provides our clients with the support of an exceptionally qualified, experienced team to assist them through these challeng-ing times.”

Kupiec, who is a licensed real estate agent, previously served as relocation manager and sales associate at Corcor-

an Brokerage in Milton where she achieved top producer sta-tus.

Eight O’Clock Coffee taps Andrew J. San Filippo

NEWARK, NJ – Andy San Filippo, a foodservice indus-try veteran of nearly 30 years, was named national director – foodservice sales for Eight O’Clock Coffee here from east-ern region business manager for Nespresso, North America. Commenting on his appoint-ment, he pointed to his fam-ily roots in foodservice coffee, dating to his father, Robert’s post nearly 50 years as execu-tive vice president of sales at Greenwich Mills/LaTouraine.

Noble taps new culinary personnel

SPRINGFIELD, MO – No-ble, a national advertising agency here specializing in food, recently named Dennis Pitchford, former marketing and public relations profes-sional and a culinarian, and Culinary Institute of America extern Erica Schaninger to its culinary team. Pitchford’s background includes stints with Dutchess Wine & Liquor in Poughkeepsie, NY; Chez Panisse in Berkeley, CA; CIA in Hyde Park, NY; Truluck’s Seafood, Steak and Crab House in Dallas and Culinaire International in Dallas. His responsibilities include menu

Semi-finalists named for Bocuse d’Or

development and new prod-uct development for national chains, culinary consulting, recipe development and new product development for For-tune 500 food companies, trade shows and corporate and private catering. Schan-inger expects to graduate in baking and pastry arts next summer.

SNA names Vonck to Industry Advisory Board

ALEXANDRIA, VA - Gary Vonck, vice president of educa-tion sales for KeyImpact Sales Systems, Inc., was named to a three-year term on the In-dustry Advisory Board (IAB) of the School Nutrition Asso-ciation at the group’s annual meeting this summer in Phil-adelphia.

He is the first board mem-ber appointed from the ranks

PITCHFORD

of marketing agencies and brokers and will work to ad-dress supplier relationships and other related issues with school foodservice operators. He has served as a member of the SNA Chain Task Force. At KeyImpact, he has developed a series of best practices, poli-cies and procedures intended to assist school customers in bid management and effec-tively handling the processing of their commodity products.

AGAR announces On Demand smallwares program

TAUNTON, MA – AGAR, New England’s largest inde-pendent broadline foodservice distributor introduced a new program to allow operators to order smallwares over the tele-phone and have them shipped FedEx to arrive within three days. The company now offers more than 6,500 smallware items that include glasses, china, pots, pans, racks, stor-age containers, utensils, con-diment holders, and a wide variety of other products. For information, go to [email protected]

NRA seeking applications for KI Awards 2009

CHICAGO – The National Restaurant Association is putting out the call for ap-

plications for its prestigious Kitchen Innovations Awards program for 2009.

Winners will be announced at the 90th NRA Show next May 16-19 at McCormick Place here. The program honors in-novation in kitchen equipment with winners displayed at the Show and is accepting appli-cations for the 2009 Kitchen Innovations Awards through Dec. 19. Companies interest-ed in receiving more informa-tion should contact Eric Rude at [email protected] or (312) 853-2537, or visit www.restaurant.org/show.

Beverly Bar&Grill 62 34,800 720K 310K

Beverly UpscaleBistro 97 65,000 990K 350K

Brookline UpscaleBistro 135 102,000 1,300,000 450K

Cambridge CraigieSt.Bistrot 49 17,600 1,500,000 175K

CentralSquare Bk&L 17 27,000 $8K,wk. 140K

IpswichArea FullService 250 72,000 $20K,wk 375K

Lexington FullService 138 150K 2,200,000 400K

Marblehead Café&Bakery 12 22,533 $5K,wk. 160K

Needham GroundRound 166 170K Closed Lease

Newburyport Café&Bakery 30 35,820 $3K,wk. 75K

Newburyport Cafe 24 35,220 $6K,wk. 100K

N.Andover Cafe 34 44,580 $7K,wk. 125K

Reading Deli/Cafe 100 136K 1,500,000 500K

Salem FullService 274 R.E. 2,300,000 1.85M

Swampscott Café/Catering 40 53,400 896K 350K

MetroWest FullService 230 100,000 2,200,000 550K

Waltham Bar&Grill 10 45,000 $20K,wk 375K

Wayland Finnerty’s 250 $15psf Closed Lease

Wellesley FastFood 19 44,000 New Lease

For Further Information: (978) [email protected]

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

RESTAURANTS FOR SALE

BRONX, NY - A major Northeast produce im-porter and distributor,

Baldor Specialty Foods, Inc., recently relocated its head-quarters to a new 200,000 sq. ft. state-of-the-art, energy ef-ficient facility at Hunts Point.

The complex includes 53 loading bays, 30,000 sq. ft. of office space, more than 20,000 sq. ft. dedicated to its Fresh Cuts produce program, a gym-nasium, a food education cen-ter, HACCP center, and profes-sionally equipped test kitchen with stadium seating. The multi-purpose culinary center built to accommodate cooking demonstrations, guest lec-tures, industry presentations, recipe tastings and nutrition-al seminars will serve as the epicenter of the company.

In addition to providing oper-ators with produce, cheeses, and truffles from around the world, Baldor is the leading distributor of Hudson Valley products,.

The company also has an addition Boston facility with delivery capabilities through-out Boston, New York and the

and fresh tomato salads, as well as a fresh assortment of apples, bananas, grapes, oranges, pears and seasonal fruits. Students also enjoy a fruit salad containing a vari-ety of fruit such as strawber-ries, grapes, honeydew and cantaloupe, featured in a Grab N Go area. In addition to the many fresh offerings, the Metz team at North Allegh-eny offers a large assortment of steamed vegetables, canned fruits and fruit crisps.

“This school year we also introduced more vegan friend-ly options, such as vegetable lasagna,” says Leininger. “We also stress to students the importance of incorporating whole grains into their diets, and encourage them to do so by providing whole wheat wraps and rolls for sandwich-es, as well as whole wheat crust pizzas.”

tri-state area.Among the company’s cur-

rent initiatives are a HACCP program that boasts extensive culinary quality assurance. Baldor is one of the few facili-ties in the country to attain HACCP accreditation from both the FDA and USDA.

Baldor’s Fresh Cuts pro-gram offers a convenient 100 percent yield, pre-washed and trimmed product, available to chefs and food retailers. Cut by either specifically designed machines or by hand, each item is uniform, crisp, and fresh upon arrival. Baldor’s IPEX program provides an added service said to lower labor cost at the kitchen level. IPEX, short for International Produce Exchange, is an off-shore network of farmers, marketers and distributors that ensures a year-round, af-fordable source of products.

Other initiatives make lo-cal fresh produce available through the Catskill Moun-tain Produce program; bring farmstead Hudson Valley arti-sanal cheeses to the Northeast Market with Pampered Cow; and distribute selections from Artisanal Premium Cheese. As part of the agreement, Ar-tisanal will serve as culinary advisor to Baldor’s new high-end cheese division; educat-ing both the consumer and Baldor’s staff on the fine art of artisanal farmstead cheeses.

As part of its efforts to give back to the community, the company will create at least 150 new employment oppor-tunities with the new facility. For information, visit www.baldorfood.com.

DALLAS, PA – Being “green” and eating healthy foods are on

everyone’s radar this year in a variety of ways as one food management provider here is proving.

Metz & Associates, Ltd., a dining management and sup-port services company with 77 accounts throughout the state, recently joined Pennsyl-vania Preferred, a branding program that helps market state-grown, processed or har-vested food products.

The label, says State Ag-riculture Secretary Dennis Wolff, is “gaining recognition as a sign of superior quality.” Membership includes farm-ers, manufacturers, farmers markets, and restaurants.

The program fits with Metz’s commitment to being “green,” says President and COO Harold Leininger. “Sus-

tainability, the use of green products, local purchasing, the reduction of energy use and recycling programs are all very important issues that Metz & Associates is commit-ted to focusing on.”

In a related effort, a Metz account, the North Allegheny School District, engaged in a program of offering students a wider variety of fresh fruits and raw vegetables this past school year.

Christie Leininger, assis-tant director of dining service for Metz at North Allegheny School District points out that: “Introducing and pro-moting healthy food choices and meals is an important fo-cus of our dining service at the district.”

Each day, students are of-fered a colorful assortment of raw peppers, broccoli florets, cauliflower, cucumber slices


Online order entry system launches in NY with more regional rollouts planned in ‘08

NEW YORK – Klick-Kitchen, an online order entry system

designed for foodservice opera-tors, launched recently in the metro area to streamline the communication process be-tween chefs and vendors.

Now, chefs can simply “klick” their order to reduce the potential for inaccuracies and inefficiencies, says its de-veloper, foodservice industry veteran, Jordan Glaser.

End-user operators can easily order ingredients and provisions from current mer-chants and discover new ones; while vendors can make their products available to a larger audience with minimal effort.

For both audiences, Klick-Kitchen is said to reduce er-ror, streamline paper, and minimize waste that can result from an inaccurate order.

The online professional foodservice purchasing sys-tem is subscription-based with monthly plans starting at $29.99 including support, 24 hour access, and a free 30 day trial period.

“We’re bringing technol-ogy to the foodservice indus-try that other sectors have employed for some time,” says Vice President, Dan Ziegler, who, with Glaser, is a former culinary school graduate.

To learn more about Klick-Kitchen visit www.klickkitch-en.com.

Baldor relocates to energy-efficient location

Metz pays tribute to local products

IH-M&RS gears up for opening in NovemberNEW YORK – The 93rd

annual International Hotel-Motel & Restau-

rant Show will take place at the Jacob K. Javits Convention Center here, Nov. 8-11, with a host of cutting edge products and seminars on current “hot button” topics.

With awareness of sustain-able products, “green” opera-tions and the carbon footprint of properties at an all-time high, the show will express support of the environmen-tal movement with a keynote presentation by former U.S. Green Building Council Presi-dent and CEO Christine Ervin. Breakout seminars will ad-dress the latest environmental trends and issues facing the industry. In addition, the re-turn of the Green Restaurant Association Pavilion and Edi-tors’ Choice Awards will call attention to must-see products on the Show floor.

For the third year, Desti-

nation Design returns with a dedicated educational track, new resources within the Show’s Luxury Product Col-lection and networking with top designers at the Gold Key Awards for Excellence in Hos-pitality Design.

Additionally, this year’s IH-M&RS will serve as a meeting venue for two new groups re-cently formed by the American Hotel & Lodging Association - Under 30 Gateway and Wom-en in Lodging. Both groups will convene in New York City during the event and will each present a seminar addressing a topic of interest to their de-mographic. Also, the US Air Force and US Navy will send more than 500 attendees from their base lodges around the world to IH-M&RS this fall.

More than 40 seminars of interest to both lodging and foodservice professionals will highlight the show, addressing such topics as sustainability,

design, technology, sales and marketing, human resources and more. Educational ses-sions will begin on Saturday, Nov. 8, with the Hospitality Leadership Forum - a full-day conference for senior level hospitality managers. Addi-tional programs and culinary demonstrations will take place throughout Sunday, and Monday. A complete list of pro-grams will be available online at www.ihmrs.com.

A highlight of the show, The Salon of Culinary Art, will re-turn, relocating to the main floor this year, with live cook-ing demonstrations, culinary competitions and more than 300 “food as art” displays. The 140th annual Salon, present-ed by the Société Culinaire Philanthropique, will feature Master Chefs, Pastry Chefs, Bakers, Butchers, Culinarians and Apprentices from around the world competing in several categories. The exhibit show-

cases fancy buffet tables, deco-rated fish and poultry, pastry work and other creatively pre-pared foods.

The 13th annual Editors’ Choice Awards will spotlight the best new products intro-duced to the market in the past year. Awards will be pre-sented in the areas of décor, essentials, luxury, restaurant (including flavors) and technol-ogy, as well as an eco-friendly equivalent to each of these cat-egories. In addition, the “Ken-neth F. Hine Best of Show” Award will spotlight the top new product on the Show floor. Winners will be recognized at the Opening Ceremony at 9:45 AM on November 9.

The IH/M&RS is owned by the New York State Hospital-ity & Tourism Association, the Hotel Association of New York City, and the American Hotel & Lodging Association, and is managed by GLM®, a dmg world media business.

One foodservice management provider is teaming up with a state program to promote lo-cally grown products, such as apples.

White Coffee receive organic certificationWhite Coffee Corp., a third gen-eration family-owned importer and roaster for nearly 70 years, recently received organic certi-fication from Quality Insurance International and Fair Trade cer-tification through TransFair USA. The company introduces a new line of Fair Trade coffees in a va-riety of flavors and blends such as Nicaragua Segovia, Ethiopian Yirgacheffee, Indonesian Suma-

tra Gayoland, Bolivia Caranavi and Peru “La Florida.” Each pos-sesses its own characteristic from the rich, organically managed soil in which it was grown. Visit www.whitecoffee.com.

The “Right” way to serve gin cocktailsW. L. Lyons Brown, a descendant of the family that owns Brown-For-man Corp., hated the taste of gin, so he formulated Right Gin to his own specifications that keep the clas-sic ingredients without any bitter, pine or oily after-taste. The prod-uct, a Swedish brand, launched in Boston and Chicago recently. For a collection of recipes, visit www.rightgin.com.

ounce glass delivering two serv-ings of fruit and vegetables from the 5-a-Day Fruit and Vegetable program. In addition, each serving also provides the healthy antioxi-dants A and C, and is a good source of beta carotene. Two flavors – Orange Passion and Strawberry Mango – are available in 46 and 64 oz. bottles. Visit www.appleandeve.com.

Hold milk safely with Server Products chillerDairy Chiller from Server Products holds milk safely chilled below 41 degrees indefinitely. The Chiller will accept a hose directly from an espresso machine. Drawing just 1 amp, the Chiller assures maximum energy efficiency. The Dairy Chill-er features a brushed stainless steel body and a removable 2-qt. aluminum vessel for easy cleaning. A clear lid permits easy viewing of the product content level at all times without opening the lid. The Chiller is NSF listed and backed by a 2-year warranty. Got to www.dairy-chiller.com.

lasts after more than 2,000 indus-trial washes and strength with re-silience to daily wear and tear. The product is featured in Cardinal’s Oenology collection. For informa-tion, go to www.cardinalglass.com.

HealthWise Coffee lowers acid with no bitternessHealthWise Coffee starts with the best 100 percent Colombian Supremo beans, roasted to great flavorful low acid coffee without bitterness, while retaining anti-oxidants. The certified Kosher cof-fee is said to be 34 percent lower in acid than traditional products. The TechnoRoasting process is said to increase the yield of the fractional packages. Go to www.healthwisec-offee.com.

New LIV™ vodka distilled from potatoesSaid to have an unusually smooth taste profile, new LIV™ vodka, made on Long Island, is distilled in a process that creates what is known as Heads, Tails and Hearts. While other distill-ers keep Heads and Tails, LIV™ discards them, and refines the Hearts to create an ultra-premium, creamy and smooth product. Visit www.lispirits.com.

Smart Top™ cup line with sliding tab Dixie Smart Top™ reclosable cup lid has a built-in sliding mecha-nism for easy opening or closing to fit all sizes of the company’s Per-fecTouch® insulated cup line and paper hot cups while offering heat retention and mobility. The lid fits 12, 16, 20 and 24 oz. cups and protects beverages from spashing with the sliding plastic tab. Go to www.gp.com.


Beverage-PRODUCTS

Beverage-PRODUCTS

Luxury Polish vodka premieres in NYCOrzel, Polish for “eagle,” is now available in New York City, says Florida-based Heritage Brands. Distilled six times in small batch-es, Orzel offers smooth, rich, bal-anced taste. The vodka is created from a grain base and is said to be the finest quality vodka derived from a grain distillate production method utilizing the best agricul-tural raw materials. The result is a grain ethyl of the lux type, the main ingredient in Orzel vodka. For more information, go to www.orzelvodka.com.

One-group Enova for espresso excellenceFaema’s one-group Enova, a com-pact, trendy machine with a small foot-print and modern design, de-livers in-the-cup quality thanks to the adjustable thermal balancing system (patented), which allows the setting of the group tempera-ture according to the type of coffee used. Visit www.faema.com.

Sunkist Naturals in new orange flavorSunkist Naturals introduces Orange Cream, a new all natural 100 per-cent juice smoothie with no added sug-ar, preservatives or artificial ingre-dients. The bever-age has a 60-day shelf life, is made from oranges and high protein, low fat New Zealand whey and contains iron and Vitamin C. Visit www.maverickbrands.com.

Apple & Eve introduces 100% new juice blendApple & Eve introduces new 100 percent fruit and vegetable blends – Fruitables – with each eight-

New wine accessory accelerates aerationVinturi, a sleek wine device that allows a wine to breathe in the time it takes to pour a glass, is said to instantly deliver a better bouquet, enhanced flavors and smoother finish. The device is certified for use and sale at more than 100 Napa Valley and Sonoma wine shops. Exica, its manufacturer, has entered an agreement with Charlie Palmer’s res-taurant group, which will use it in all its operations. Visit www.vinturi.com.

Select Equal for low-cal sweeteningSweeten your favorite brewed bev-erages with a product that has no aftertaste and no calories. Equal® is the choice sweetener of thou-sands of operators. Provide pa-trons with what they want. For more information, visit www.EQUAL.com.

Cardinal introduces new high-end lineCardinal International announces its newest and most ambitious ta-bletop brand—Chef & Sommelier. The company’s Arc International product design teams have been developing new ideas in glassware, dinnerware, hollowware, and flat-ware to bring something special to the hospitality markets. Separate-ly, Cardinal introduces KWARX®, a new glass material said to offer the best transparency, luster that

Three Olives vodka lends zest to drinksThree Olives Tomato Vodka from Promixo Spirits is distilled four times for maximum purity and smoothness. Made from English wheat and infused with fresh to-matoes, pepper, horseradish and spices, the beverage captures the essence of the classic Bloody Mary and lends itself to innovative mixing. Make a Bloody Martini or Penne Ala Three Olives Vodka.

Iced latte line in aseptic dispensersIced lattes made with Colombian coffee under the Juan Valdez brand come in Multiserve Safepak, an aseptic packaging and dispensing solution from International Dis-pensing Corp. The lattes come in French Vanilla, Mocha and Espresso & Cream flavors. For information, go to www.cafedecolombia.com.

Carafe water system cuts carbon footprintA new eco-friendly, 2008 Kitchen Innovations Award winner, Ever-pure’s Exubera Pro Premium Wa-ter Carafe System can replace en-vironmentally unfriendly bottled water with three premium filtered water options (chilled, chilled car-bonated and ambient). The com-plete turn-key system provides the highest quality water while remov-ing bottled waters from the menu, reducing waste, cost and carbon footprint. Testing of the estab-lishment’s water is followed by an in-depth TDS analysis resulting in a fully customized, complete filtra-tion system. Regular maintenance, cartridge changes and employee training are available. Merchan-dising is available to promote the benefits of premium filtered water. Visit www.everpure.com.

Organic Ceylon teabags for better flavor & tasteDifferentiate beverage menus with Premium Tea Outlet’s new Organic Garden teabags exclusively for restaurants, country clubs, resorts and hotels. The tea is certified or-ganic and Fair Trade licensed and is delivered fresh from the dock in Ceylon. Whole leaf tea in biode-gradable paper teabags also comes in boxes of 25 foil-wrapped pack-ets for sale as an add-on. Opera-tors receive a Tea Menu describing the 10 flavors from Green, English Breakfast, Earl Grey and Chai to Lemon, Ginger, Jasmine, Orange and Black, a history of tea and the flavor difference between small leaf teas and typical teabags. Visit www.premiumteaoutlet.com.

Gourmet cookie line contains no trans fatJacqueline’s Gourmet Cookies’ line of frozen premium cookies now contain no trans fats while re-taining the quality and variety for which the company is known, using Enova oil which has half the satu-rated fat of Canola. Offer delicious and decadent cookies like the ones Grandma used to bake – crunchy, soft, simple or filled. Jacqueline’s will also co-pack or create private label cookies for specific needs. Choose from the Decadent Col-lection, Sweet Temptations or Authentic Scones. All are rapid frozen and ready to bake off. Visit www.JacquelinesBakery.com.

Bake flat breads in compact ovenWood Stone’s Bistro Dual Burner-Tunnel of Flame compact stone

the recipe settings are loaded and the oven is started in preheat mode for that recipe. Visit www.hobartcorp.com.

hearth oven with two burner wells on either side of the hearth simpli-fies cooking flat breads without turning them. The oven, the first ever listed pita bread oven, may be used for pizzas, proteins, vegeta-bles, seafood or desserts. Standard door opening is 24 in. wide by 10 in. high with a cooking surface 34 in. by 31 in. for 7.4 sq. ft. of usable deck space Go to www.woodstone-corp.com.

candy corn from rising too high and overflowing the machine. A digital temperature control allows constant, accurate tracking of the temperature. Check out www.cre-tors.com.

Ensure coffee freshness with CDN timers A specialized 120-minute timer from CDN is designed specifically for air pots and similar vessels to ensure coffee freshness. The 120-minute Freshness Timer (TF120-R) features Velcro® straps and bands for easy attachment to air pots or coffee pots and is the first freshness timer in the line with red accents. Turn on whenever a fresh pot is brewed. After 120 min., a timer sounds to indicate any remaining beverage should be discarded. For more information, www.cdn-timeandtemp.com.

ters the bagel while the pointed stainless steel blade cuts the bagel in half as the user simply pushes down. The double serrated blade features Xylan Plus®, a nonstick coating. Clear view guards, made from unbreakable Lexan resin, safely isolate fingers from the slic-ing action. For information, visit www.larien.com.

Chef Paul offers line of ground chile powdersChef Paul offers a line of seven ground chile powders ranging in heat from 2 to 7.5 for foodservice use. Each container is labeled with the heat index. All the chiles contain no additives, preservatives or Mono-sodium Glutamate (MSG) and are all certified Kosher. Choices include Anaheim, Guajillo and New Mexico (Mild), Ancho and Pasilla (medi-um), and Arbol and Chipotle (Hot). For information, www.chefpaul.com.

Hobart adds scanner for consistent resultsHobart adds a Bluetooth®-enabled barcode scanner and software kit to ensure consistent results from its Combi® oven. The software enables recipe development and programming to one of more ovens easy and guides users through up to 10 phases of a recipe includ-ing cooking mode, temperature, humidity level and more. Recipes can be linked to a barcode on an ingredient box and stored for easy access by scanning the barcode or creating a unique barcode. When the generated barcode is scanned,


Colorful graphics help build beverage salesTaylor’s new Slushocity™ slush merchandising program brings colorful, “cool” graphics to frozen carbonated beverage machines, allowing operators to capitalize on the popularity and profitability of slush products. Ask about FCB slush products and the Equiflex™ financial package to get started in a fun and affordable total program, Go to www.taylor-company.com to get started.

Easy-to-use CMD machine for candy-coated snacksCretors CMD 100 machines, com-bination cookers and mixers, make carmelizing popcorn snacks easy. Create a variety of sweet or sa-vory carmelized snacks with the three-blade machine that prevents

Coffee sleeves help keep hands safeNew Wave Flute coffee sleeves from Java Jacket protect custom-ers’ hands from hot beverages, are earth-friendly and recyclable, and come in one size to fit cups from 10 to 20 oz. Patented embossed nub-bins offer superior grip. Sleeves can be custom imprinted. Go to www.javajacket.com.

Fresh, natural line of pro-biotic itemsZukay Live Foods™ introduces new probiotic, lacto-fermented condi-ments including ketchup, salsas and relishes with a symbiosis of live cultures and fresh raw ingredients in a non-dairy base. Probiotics are friendly bacteria that live in the di-gestive system and are believed to have a number of health benefits. The line includes hot and mild Salsa Viva products, garlic and horserad-ish dill relishes, and ketchup. For in-formation, go to www.zukaylive.com.

Larien Bagel Biter now NSF-certifiedLarien Products’ Commercial Ba-gel Biter® Plus, model 5400 re-cently received NSF certification. The manual bagel slicer uses guil-lotine action to slice fresh bagels safely. The base section self-cen-

Introducing the Hobart3000 Series Slicer.Making great performances look easy.

Totally redesigned from the ground up, the new Hobart 3000 Series Slicer has nine patents pending, bringing a new ease of operation and cleaning to slicing. With all its simplicity, it slices more precisely and is very operator-friendly, offering zero knife exposure when sharpening. The 3000 Series will turn every operator into a great performer. You can review it yourself at www.hobartcorp.com or call 1-888-4HOBART.

FallPRODUCTS

FallPRODUCTS

had a long run, had 50 seats upstairs, 60 downstairs and 30 in the outdoor café.

“I feel like I’m just hitting my stride,” says DiFillippo, who’s excited about the po-tential of the Patriot Place location. “There’s a branch of Brigham & Women’s Hospi-tal opening in January and Showcase Cinema de Lux with 14 screens just opened, and Skipjack’s is coming soon. I like to be in locations where there’s a lot going on. It helps everybody.”

With the opening at Foxbor-ough, he’s seeing interest from other developers, he adds. Will there be more Davio’s down the road? “Yes, we’re getting offers,” says DiFillippo.

As an urban operator with restaurants in Boston and Philadelphia, he originally had some questions about the viability of a suburban site but was quickly convinced by the Kraft family, owner of the New England Patriots, that it was a prime location. “It’s a big thing to go to the suburbs,”

commitment to sustainable de-sign practices, Skipjack’s used such “green” materials and products as low VOC paints, bamboo floors, environmen-tally friendly fabrics and wall coverings, and recycled glass countertops.

All mechanical units with-in the restaurant are high ef-ficiency “Yes, the expense is greater,” says Senior, “but in the long run, it will pay off in savings.”

Business has been good through the first half of the year, he observes. “We’re working harder than we’ve ever worked, but I believe that those places that do a consis-tently good job and offer good value are the ones who will be able to continue to pay their bills.”

DiFillippo says. “There’s 800 acres and 1.5 million sq. ft. of stuff here. I expect there will be a lot of development around Patriot Place, and in our busi-ness, development is a good thing. Just look at Boston’s South End.”

Functions will be a major part of Davio’s business here, as in its urban locations, he says. “Function business is where our business is today. There’s a higher check av-erage, the customers spend more, and many of them haven’t been to Davio’s before and they come back. Func-tions create new customers.”

Davio’s menu prices in Fox-borough are slightly lower than in Boston. DiFillippo estimates the average check here at $60 compared to $90 in the city. The menu contains the Davio’s “Classics” such as crispy chicken livers in a port balsamic glaze served with glass spinach with toasted pine nuts, and lobster risotto with goat cheese and chive crostini. New items, such as a sliced Serrano ham, also ap-pear.

ily is such great developers. There’s a draw to this, with no real downtime. There’s soccer, football, convention space, the Patriots’ Hall of Fame, shop-ping, a 14-screen luxury cin-ema, concerts and easy park-ing. It’s a city experience in the suburbs.”

The newest Skipjack’s (the name refers to a Pacific tuna known for its tenacity and strength), will be about 10 per-cent larger than its predeces-sors with 7,500 sq. ft and 230 seats, including 20 outside.

“This is a dynamic enter-tainment and dining environ-ment,” he says. “The menu will be the same, basically, but we’ll have a lot of fun things we’ve never had before. We’ll

have a separate sushi bar with a counter that will seat nine or 10 and also, a five-foot raw bar.”

Selections will change daily and the menu, which features traditional New England style and innovative dishes, will be a collaboration between Exec-utive Chef Andrew Wilkinson and Master Sushi Chef Tsui “Otto” Hui Tou.

Senior estimates the aver-age check at around $14 at lunch and $32 at dinner, in-cluding alcoholic beverages.

The restaurant will also have a private dining area with full video capability for special events; a lobster tank built into the hostess station; Bluetooth, wi-fi access; and a 25 ft. glass enclosed wine cabi-net with 2,000 bottles.

In line with Patriot Place’s


2 major Hub restaurants open at Patriot PlaceDavio’s first suburban outlet opens

Skipjack brings “green” emphasis to Patriot Place

Seasonal Italian flavors for Boston

A private dining room will seat up to 12 people and the restaurant will have a 60-plus seat outdoor patio. The Oste-ria will be open seven days a week serving breakfast, lunch and dinner as well as week-end brunch.

The gourmet market, Bina adds, will have a beer and wine license, and will offer prepared foods, cheeses, and fresh vegetables and fruits as well as specialty foods, teas and coffees. It will serve

breakfast and lunch and offer take-away for the nearby of-fice market. “We’ll be making fresh pastas, cured meats and pastries on site.”

Business at the siblings’ existing restaurants has been “unbelievable,” says Bina. It’s going very well. Lala Rokh is 14 now and doing very, very well. We’ve positioned ourself as providing good, fresh, inno-vative food at affordable pric-es for every day. We’ve been through this (economy) before. A neighborhood restaurant counts on people coming back. They want that comfort food.”

Yacht Starship sails into BostonBOSTON – A Tampa–

based dining cruise company sailed into

the Hub this summer with Yacht StarShip Boston, seek-ing to elevate the dining ex-perience at sea for residents, tourists and businesses.

An $8 million, 180 ft. lux-ury dining yacht, the Boston vessel is berthed here from June through mid-October offering lunch, dinner and brunch cruises, and returns south for the winter season. The ship accommodates 600 guests in five private dining rooms which are available for social or corporate events.

Rated three diamonds by AAA, the ship also offers dancing to a DJ on the prom-enade deck.

“Yacht Starship is excited to come to Boston with a new venture that is not present-ly available in the market,” says Bob Platner, vice presi-dent of operations for Bos-ton. “Yacht StarShip views

the overall experience that we’re offering as more than just a boat ride; we are, first and foremost, a fine-dining operation with

talented chefs and wait

staff. Our menu is a la carte and we offer an extensive wine list that rivals some of the best lists in the city. Our price-point is very competi-tive. However, no one else can offer the spectacular views of the city skyline that we do.”

The ship provides restau-rant style seating for Sunday brunch, lunch and dinner and cruises Boston harbor.

Paul Finocchi, who was promoted to executive chef in 2006, serves a stylish menu despite the challenges of a galley kitchen, serving such dishes as a maple glazed grilled salmon, grilled bone-less pork chop with Fontina polenta, carmelized onion, and apple and fig sauce, and daily specials.

A Culinary Institute of America graduate, his back-ground includes stints with various restaurants in the Tampa-St. Petersburg area.

DAVIO’SContinued from page 1

SKIPJACKContinued from page 1

“I’m hitting my stride,” says Steve DiFillippo

Venues with lots of activities for consumersdraw restaurant business

BINA OSTERIAContinued from page 2

Photo: Charles Schoonover

and finding ways to lend zesty appeal to zucchini and sum-mer squash), Stronach notes that seeing students eating new fruits and vegetables makes the effort feel worth-while to cafeteria personnel.

In Orange, MA, School Foodservice Director Sherry Fiske introduced a five-a-day fresh fruit and vegetable bar in two elementary schools, while in Chicopee, Joanne Lennon, who implemented the BBI in an elementary school two years ago, is now intro-ducing students to fresh, vine-ripened locally gown produce throughout her district.

“We’re exposing children to new foods and teaching kids to eat for life,” says Ellen Park-er, executive director of Proj-ect Bread, which funds 400 food pantries, soup kitchens and food banks in the state as well as running a 40-year-

make food from scratch. “They didn’t know how to make meat loaf. It’s been out of fa-vor for 15 years but it’s one of the ‘comfort’ food dishes and there’s nothing wrong with it. We now make our own meat-balls too. A lot of woes can be served with scratch cooking.”

old pledge “Walk for Hunger” each spring. Low-income chil-dren, she points out, rely on school meals for more than 60 percent of daily calories.

The BBI guidelines call for added sources of fiber such as whole grain bread, healthy cereals, skim or one percent milk and fresh whole fruit rather than fruit juice.

“Healthy breakfast trans-lates into students who have an increased attention span, are physically healthier and more likely to be on time for school,” points out Chef and Food Service Director Bren-dan Ryan of the Framingham Public Schools.

Ryan reached out to Project Bread to evaluate the break-fast program in Framingham upon his arrival there after serving as an executive chef at Harvard University.

Finding products that would meet Project Bread ob-jectives and the district’s fis-cal structure was “the hardest during these volatile times,” he declares.

“With the guidelines set and the correct products ac-quired, the easiest aspect was implementation. Now, with the same offerings in all 13 schools, we can deliver a con-sistent program as well as track participation and costs. Our participation increased about 12 percent that first year.”

He’d like to use more lo-cally grown products, he says, but notes that “there is only so much local farmers can

support. I focus more on the overall nutritional benefits of the menu makeup because K-12 feeding is the forefront of correcting the epidemic of childhood obesity. I’m trying to teach this age group how to eat right and eat for life.”

He’s also taught his staff to


“Food costs are rising out of our control…”

on school campuses, as well as an expansion of the breakfast and summer foodservice pro-grams.

“We would like to see stan-dards targeted to a la carté, snack bars and vending,” de-clares David Dzicki foodservice director at the Merrimack, NH schools, who wants increased reimbursements and elimina-tion of the reduced price meal category. “Those students suf-fer the same stigma as those

receiving free meals and have a hard time producing 40 cents a day.”

Echoing his sentiments was Helen Mont-Ferguson, director of food and nutrition services for Boston who notes her program “may have to re-think how often we offer fruits and vegetables” with costs go-ing up so much. Labor costs constitute 56 percent of Bos-ton schools’ budget, she points out, significantly higher than the national standard.

Tough year ahead for school foodservice operators

New England Hot Dog expands into Florida

BEVERLY, MA – The New England Hot Dog Company is taking its

varied lineup of “haute” dogs with a choice of more than 37 toppings south.

The chain, designed around America’s love affairs with hot dogs, offers everything from vegetarian and Kosher to brat-wurst, sausage, knockwurst, kielbasa, pork and veal, chick-en and foot-longs. Even low-carb dogs in low-carb wraps are available.

Maria and Louis Hernan-dez of Venezuela Food Cen-ters, Inc., recently signed an agreement to open 15 units in Miami-Dade County as the regional franchisor for that area. Future development will also take place in Broward and Palm Beach counties.

The concept, says Michael Merrigan, director of fran-chise sales, began in Marble-head, MA and currently has half a dozen franchised out-lets, three in MA in Attleboro, Taunton and Plymouth, one in Rindge, NH and others in Freehold and Sewal, NJ.

“We’re the only company truly focusing on hot dogs,” says Merrigan.

New England Hot Dog plans to open three or four

units this year. Stores run between 1,200 and 1,500 sq. ft. and seat up to 24 to 30 people. Units have free Wi-Fi and flat-screen plasma TVs throughout the restaurants plus a children’s section, “The Dog Pound.” Décor focuses on the chain’s New England roots but includes photos depicting local community history.

In Florida, the first unit

will open this fall at Turnpike Square, Richmond Heights followed by one in Homestead. In Miami-Dade, locations will co-brand with Blue Sky Creamery.

A second Florida store is planned at Redland Square and a third at Dade Land Mall. Others are in negotia-tions in malls, universities and urban sites in the Miami Beach area for 2009.

It’s a concept, Merrigan says, with “amazing versatil-ity. We’re working on lowering the footprint and the initial investment.” For information, visit www.nehotdog.com.

SECAUCUS, NJ – Ko-sherfest will leave open at the Meadowlands

this fall, celebrating its 20th year and the 60th anniversary of the state of Israel.

Scheduled to take place Nov. 11-12, the show expects to draw 6,000 professional at-tendees and more than 350 exhibiting firms, and will fo-cus exclusively on the growing kosher food market instead of incorporating other ethnic markets as in the past.

Produced by Diversified Business Communications and Menachem Lubinsky, president and CEO of LUBI-COM, the show will feature new components and intro-duce the winners of the New Products Competition, which will have new surprises and a new judging venue this year. For information, go to www.kosherfest.com.

Kosherfest moves to the Meadowlands

UNSUNG HEROESContinued from page 3

SCHOOL FOODSERVICEContinued from page 3

well as winner of the 2002 Connecticut Association of Schools non-certified staff award for educational lead-ership.

A 15-year veteran of Mansfield Public Schools, Mills has held jobs ranging from cashier-lunch helper, elementary school manag-er and most recently, man-ager at Mansfield Middle School.

She served on the School Nutrition Association of CT (SNACT) Executive Board and as chapter president for the Yankee Chapter of SNACT.

PH I L A D E L P H I A – The School Nutri-tion Association pre-

sented its national Louise Sublette Award of Excel-lence to Janice Mills, cafe-teria manager at Mansfield Middle School, Mansfield Center, CT this summer at is annual conference here.

Mills was recognized for her 2008 program, “Look-ing at Connecticut His-tory through the Eyes of a School Kitchen.” Previ-ously, she was the 2002 recipient of SNA’s Louise Sublette Award for Lunch Time Links to Literacy, as

SNA honors Janice Millsat national conference

“I’m trying to teach K-12 to eatright and to eat for life…”

Operators speak out for free meals for all children

“I’m trying to teach K-12 to eatright and to eat for life…”

Operators speak out for free meals for all children

Expo to stand alone asit celebrates its 20th year

November 8–11, 2008Nov. 8: Hospitality Leadership ForumNov. 9–11: Exhibits

Jacob K. Javits Convention Center, NYC

ihmrs.com

Where foodservicegets down to business.

This is the Show where the industry becomes

a real community, sharing knowledge, forging

partnerships, and getting down to business.

Join this premier gathering of industry

leaders, decision makers, and infl uencers

to discover new products and services,

and experience exciting events.

Register to attend at www.ihmrs.com.

47642_IHMRS8_FoodAd_FE.indd 1 7/18/08 10:05:12 AM

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“Going green” concept gains favor as operators - Foodservice East