Take the Good Food 100 Survey
As ingredient transparency increasingly becomes the most important item on any menu, a new, innovative program seeks to redefine how chefs and restaurants are viewed and valued. Good Food 100 Restaurants™ is a new badge of trust that educates eaters and recognizes chefs and restaurants that are transparent with their purchasing and sustainable business practices. Founded by food industry veteran Sara Brito with seed funding provided by entrepreneur Jeff Hermanson, the first of its kind, strategic rating system promises to move the restaurant industry forward by underscoring how chefs and restaurants are building a better food system and supporting state, regional, and national good food economies.
“Good food is more than just taste. Truly good food is beneficial for every link in the food chain. We want eaters to appreciate that and learn to evaluate chefs and restaurants for their commitment to transparency, sustainability and their overall impact on good food economies,” said Brito. “Eaters look to ratings, lists and awards to help navigate the proliferation of food choices. Good Food 100 Restaurants is a game changer, shifting away from recognition based on opaque standards and subjective criteria to recognition based on objective standards and transparent criteria defined by economic impact.”
The Good Food 100 will be compiled based on self-reported annual food purchasing data, independently verified by NSF Responsible Sourcing. The data collected will be used to quantify restaurants on a link rating system of 2-5 based on percent of total food costs spent to support state, regional and national ‘good food’ producers and purveyors. Restaurants will be categorized as:
- Quick Service
- Fast Casual
- Casual Dining
- Fine Dining
- Food Delivery Services
To accompany the list, the Business Research Division of Leeds School of Business at the University of Colorado Boulder, will analyze the data to produce the Good Food 100 annual economic analysis measuring chefs’ good food purchasing decisions on local, regional, and national economies.
The impetus for the new rating system began when Brito undertook a first of its kind pilot economic impact analysis with seven Denver-area restaurant owners to examine the effect of chef purchasing power on the local economy. The study found that those seven chefs alone were responsible for a combined $7.4 million economic impact just from the foods they purchased within Colorado.
“Chefs are no longer just cooks. They are trusted authorities and advocates who have the power to educate and catalyze change among not only their colleagues, but the general public as well,” added Brito. “If a small number of chefs have such a profound impact, imagine the effect of hundreds across the country.”
Several influential culinary trailblazers have committed to participating in the Good Food 100 Restaurants, including: Mike Anthony (Gramercy Tavern, Untitled, Union Square Hospitality Group), Rick Bayless (Frontera, Tortas by Frontera), Alex Seidel (Fruition, Mercantile & Provisions), Kelly Whitaker (Basta), Suzanne Goin (Lucques, A.O.C., Larder), Hugh Acheson (5&10), Jennifer Jasinski (Rioja), Jonathon Sawyer (Team Sawyer Restaurants), William Dissen (The Marketplace Restaurant), Stephen Stryjewski (Cochon, Butcher, Herbsaint, and Peche), Steven Satterfield (Miller Union), Paul Reilly (Beast + Bottle and Coperta), David LeFevre (Manhattan Beach Post, Fishing With Dynamite, and The Arthur J), Andrea Reusing (Lantern and The Durham), Renee Erickson (Walrus & Carpenter, The Whale Wins, Barnacle Bar, Bar Melusine, Bateau, General Porpoise) and Bill Telepan (Oceana).
Chefs and restaurants interested in participating can visit the Good Food 100 website to complete the survey. The Good Food 100 inaugural rating and economic analysis report will be revealed in May 2017.
Augmenting the ratings and report, the Good Food 100 seeks to roll out a number of initiatives designed to showcase chefs who are embracing good food, including an exclusive Good Food Chef Camp, an inspirational and educational program in Crested Butte, Colorado.
Happy 30th Anniversary, Sharky’s on the Pier
Venice, Florida’s Sharky’s on the Pier, located “Smack Dab on the Gulf,” celebrated its 30th anniversary with a salute to the past, present, and future of Sharky’s on the Pier.
“We are honored to be celebrating this milestone!” says Mike Pachota, owner of Sharky’s on the Pier. “When we look back over the past 30 years, we are proud to see all that we have accomplished. We are truly grateful to our community for the support they’ve shown us over the years, and we’re dedicated to maintaining our commitment to them as well.”
Diners took a trip back to 1987, with throwbacks featuring original menu items — and prices – available outside in the food truck such as Fish ‘n Chip and Peel ‘n Eat Shrimp for only $4.95! For only $1.95, try Sharky’s original Clam Chowder or Fish Spread.
Stage NYC Promotes Culinary Careers
Mayor Bill de Blasio, the Department of Small Business Services and its NYC Food & Beverage Hospitality Council launched a new three-month program connecting out-of-school, out-of-work youth with rewarding careers in the New York City restaurant industry. Stage NYC, pronounced “stazhje,” is a partnership with the hospitality industry that will help meet the restaurant sector’s growing demand for qualified culinary employees while creating new career pathways for New Yorkers. The program will cover technical skills and life skills to ready young adults, aged 18-24, for careers in the restaurant industry. Participants will receive paid, on-the-job training with an industry partner in order to gain hands-on experience. The culmination of both skills and experience training will provide participants with the tools needed to successfully fill positions in a growing industry.
Stage NYC will target out-of-school and out-of-work young adults, ages 18-24, across all 5 boroughs. The three-month program will first provide participants with a week of classroom training that encompasses both in-demand, technical skills training and soft skills training, such as how to interact with potential supervisors, coworkers and restaurant guests. The remainder of the program will involve students participating in on-the-job training with a local restaurant to gain on-the-job experience. Following the program, participants will have the skills and experience needed to build a successful career in the culinary field.
Stage or Staging originates from the French word stagiaire meaning trainee or intern. Restaurants across Europe and in other parts of the world commonly use Staging to build a pipeline of talent by bringing novice cooks into the kitchen to learn and be exposed to new techniques and cuisines in a systematic way.
Those interested in participating in this program may email email@example.com, or call 311 for more information on how to apply.
SBS has partnered with the following organizations to create this program. All partners are part of the NYC Food & Beverage Hospitality Council, an alliance overseen by SBS of more than 30 leading NYC industry professionals and businesses to promote the sustained growth of the local food and beverage industry.
- The Tao Group
- Quality Branded
- Altamarea Group
- Batali & Bastianich Hospitality group
- Le pain Quotidien
- Union Square Hospitality
- Esquared Hospitality Group
- Crafted Hospitality Group
“Young people are our future. STAGE NYC is an investment in that future. I applaud the NYC Food and Beverage Hospitality Council for their work with employers and other organizations. As the Chair of the Council’s Small Business Committee, these are the type of opportunities and partnerships we look forward to seeing in our great city,” said Council Member Robert Cornegy, Chair of the Committee on Small Business.
Following the announcement of the 2017 Michelin Guide, the restaurants Le Cinq, Le George and L’Orangerie at the Four Seasons Hotel George V, Paris have collectively been crowned with a total of five Michelin stars, making the acclaimed Hotel the first luxury Hotel in Europe to be home to three Michelin-starred restaurants. (See video above.)
Le George and L’Orangerie have both been awarded their first Michelin star in the latest edition of the Michelin Guide and join the Hotel’s French haute cuisine restaurant, Le Cinq, which retains the highest accolade of three Michelin stars for the second consecutive year.
José Silva, Regional Vice President and General Manager of Four Seasons Hotel George V said “We believe that a memorable stay would be incomplete without an extraordinary dining experience. As a gastronome myself, I have always had the highest culinary aspirations for our team who have worked to continuously innovate and exceed our guests’ expectations. I believe the five Michelin stars awarded today are a testament to this commitment to excellence brought to life by our Chefs, Christian Le Squer, Simone Zanoni, David Bizet and their teams. We are honoured to be the first Hotel in Europe to hold this designation and look forward to many more years of culinary excellence.”
Manitowoc Becomes Welbilt
Manitowoc Foodservice, Inc. a global supplier of commercial foodservice equipment, is rebranding the company, its logo and its brand identity to Welbilt, Inc. The ticker symbol will change to “NYSE:WBT” on March 6, 2017. The new name and brand represent a long-standing commitment to put customers’ needs first. The change is part of the company’s strategic repositioning after it spun off from its former parent company, The Manitowoc Company, in March 2016.
“We are excited to announce the changing of our name to Welbilt, Inc., which further strengthens our corporate identity as a stand-alone company,” said Hubertus M. Muehlhaeuser, President and CEO of Manitowoc Foodservice, “Welbilt reflects our promise and commitment to bringing innovation to the table. Rooted in the Hirsch brothers’ innovative stove in 1929, Welbilt developed to become the first company in the industry pursuing a complete systems approach. The name Welbilt uniquely connects our past with our vision of the future. Our primary objective is to continue offering a complete solution for the entire kitchen with high-quality products supported by excellent service that help our customers’ kitchens reach their full potential. As we continue to innovate and grow, we will always remain grounded in our long history.”
Josef Matosevic, Chief Operating Officer commented: “Welbilt is synonymous with great quality and reliability in everything we do. We have significantly improved our operations to live up to that promise. Welbilt is also pragmatically innovative and all our products and solutions are designed with the entire kitchen in mind. Finally we are intelligently connected and create seamless solutions in the kitchen to get the highest operator benefits and help our customers achieve the return on their investment faster.”
Andreas G. Weishaar, SVP, Strategy, Marketing and Human Resources said, “The corporate rebranding builds on the accomplishments of our dedicated team over the past year. Today, we are more customer-centric and more agile. To meet our future growth objectives, we will focus on further developing our 12 strong global brands under our new corporate name. In short, we are ready to live up to our new name, Welbilt.”
Welbilt has a portfolio of both hot and cold foodservice equipment in the industry, from ovens, fryers, steamers, grills, ranges and induction cooktops to beverage dispensing, blending, refrigeration and ice-making equipment.
A SUGARCANE Grows in Brooklyn
SUGARCANE raw bar grill, the James Beard-nominated, Miami-born eatery will open a new location in the Dumbo district of Brooklyn, New York, set between the Brooklyn and Manhattan Bridges. Slated to open this summer, the 11,000-square-foot, 300-seat waterfront restaurant will find a home in the 150-year-old Empire Stores building located at 55 Water Street in Brooklyn. This opening follows on the heels of the brand’s November 2016 debut on Restaurant Row at The Venetian® Las Vegas, which was recently recognized by Eater as one of the “15 hottest restaurants in Las Vegas.”
SUGARCANE raw bar grill’s celebrated culinary concept of globally inspired small plates unites three kitchen concepts – an open fire grill, raw bar and traditional kitchen. The team will be led by Executive Chef and Partner Timon Balloo, whose kitchen approach brings immersive flavors to the plate, drawing culinary inspiration from all regions of the world as well as his own multi-cultural background.
“New York City is a culinary epicenter,” stated Shimon Bokovza, Managing Partner of Samba Brands Management. “So the opportunity to open SUGARCANE raw bar grill in Brooklyn in one of the most iconic locations in New York City was an opportunity of a lifetime.”
“Bringing the SUGARCANE raw bar grill concept to New York is a dream come true,” said Chef Balloo. “The brand that we’ve created is rooted in soulful spirit and genuinely captures my approach to cooking. Each dish strives to celebrate culinary diversity, uncovering rich flavors from so many of the world’s abundant spice cabinets-many of which are concentrated in New York City of course!”
Situated between the iconic Brooklyn and Manhattan Bridges, SUGARCANE raw bar grill will be located in the recently renovated Civil War-era warehouse that was primarily used for coffee storage by the Ariosa Coffee Company. The restaurant will feature a 2,000-square foot outdoor patio adjacent to Brooklyn Bridge Park, with stunning views of the East River and downtown Manhattan, and just steps from the famed Jane’s Carousel. The new LEED-certified Empire Stores building will have an open-air public passage from the Dumbo neighborhood to the waterfront. The redevelopment of the Empire Stores is part of a larger effort to transform this area of Brooklyn’s waterfront into an iconic park – the most significant park development in Brooklyn in over a century.
In partnership with Samba Brands Management leadership, award-winning design firm CetraRuddy taps into the organic textures and elements of the original building, while introducing sleek modern design influences. Eclectic and welcoming, the restaurant boasts an 18-seat bar, two large communal tables, and an open kitchen in the spirit of the “come one, come all” vibe that the beloved brand has come to represent since its 2010 Miami debut.
Lavazza’s Visionary Spirit
Francesca Lavazza, a fourth generation Lavazza family member and Guggenheim Board of Trustees member, gave remarks at a press conference for the launch of the new Guggenheim exhibition “Visionaries: Creating a Modern Guggenheim”, which features rare works from artists Alexander Calder, Paul Cézanne, Vasily Kandinsky, Pablo Picasso, Jackson Pollock, and Vincent van Gogh.
This marks the fourth exhibition sponsored by Lavazza Premium Coffee, Inc. at the Guggenheim Museum in New York, which officially opens to the public on February 10th, and runs through September 2017.
The “Visionaries” exhibition activation began last night with an exclusive dinner in the Guggenheim rotunda attended by Francesca Lavazza, Guggenheim Trustees, and museum donors. The opening events continued this morning, in spite of the snow, with a Lavazza-fueled Instameet for art and lifestyle influencers, followed by a media preview.
Lavazza, as both a company and a coffee brand, embraces creativity and innovation particularly within the world of arts and culture. Lavazza helps to sustain major exhibitions within the most important cultural institutions worldwide with a strategic focus on supporting the arts from a global scale. Other cultural partners and projects include the Hermitage Museum in St. Petersburg, the long-running Lavazza Calendar project, and the soon-to-be-announced Peggy Guggenheim Collection in Venice.
Taking it Personnely
Southern Glazer’s Wine & Spirits appointed Scott Moore Senior Vice President, National Accounts, Off Premise, effective April 1. In his new role, Scott will be responsible for all Southern Glazer’s off premise supplier planning, as well as driving development and implementation of customer annual operating plans and supporting the retail leadership team at the customer level to drive strategy through inventory and supply planning, information technology, consumer and digital insights and category management initiatives. Scott will report directly to Shawn Thurman, Executive Vice President, National Accounts.
Scott brings more than 25 years of experience in the beverage alcohol industry to Southern Glazer’s. He began his career with Seagram as a Retail Account Manager in 1989. His most recent role with Pernod Ricard was Vice President and General Manager, US Chains, On/Off Premise and Military. Scott has also held roles at Constellation and The Patrón Spirits Company. He earned his bachelor’s from Baylor University.
Shawn Thurman said, “We are happy to welcome Scott to the Southern Glazer’s organization. He’s highly accomplished and a proven industry leader. Scott will be integral in our continued vision to be the world’s preeminent selling, logistics and data insights company for alcoholic beverages.”
Pocono Manor Resort & Spa welcomed new Executive Chef Lynn Kennedy, who now oversees the cuisine for all of the dining venues at the historic 3,000-acre property set in the heart of the Pocono Mountains.
“I’m excited to take our restaurants to the next level, offering dishes with a unique twist on the traditional,” said Chef Lynn, who loves the charm and history of the resort. Her signature New American cuisine incorporates familiar ingredients in unexpected ways, such as Rack of Lamb topped with pomegranate molasses and crushed pistachios.
Starting this month, Chef Lynn is introducing a variety of new menu items at each of the resort’s restaurants, which include the Mountain View Dining Room, The Exchange, the Lamplighter Lounge, as well as the new Little Pocono Pizzeria. For the pizzeria, Chef Lynn is using her own ‘secret’ pizza sauce recipe for big-crust pizza pies made from dough prepared fresh daily. The pizzeria will also serve new items like Buttermilk Chicken Bites with root beer BBQ sauce and ‘Grown-up’ Mac & Cheese with ham, ground beef, and five cheeses. New on The Exchange’s menu is Escargot Chartreuse, featuring truffle-scented sea scallops with saffron risotto and brown butter spinach. Among the menu additions at the Lamplighter Lounge is Apple Glazed Shrimp over arugula with a tart apple cider syrup.
Chef Lynn’s illustrious culinary career includes professional appearances at the James Beard House and on The Food Network, multiple awards from the American Culinary Federation, as well as positions at luxury properties from coast to coast, such as the Ocean Reef Club in Key Largo, FL, and the Peaks Resort in Telluride, CO. She was the second woman in history chosen to take the esteemed Culinary Institute of America’s Master Chef Exam.
sbe named Marcy Miles as Senior Vice President Sales and Marketing for the Americas, Europe and Middle East. In her new role, Miles will develop and manage the sales and marketing strategy across the sbe platform in the Americas, European and Middle Eastern markets as well as be responsible for delivering revenue growth.
“With over 20 years of experience in the hospitality industry, we are excited to welcome Marcy to our team,” stated Jorge Giannattasio, Chief Operating Officer at sbe. “She joins sbe with expertise in every facet of marketing and advertising, including experience in digital and online to mass and content marketing. We are certain that Marcy will be a valuable asset to sbe as we continue to develop our 360-degree lifestyle experience.”
“I am thrilled to be joining sbe,” stated Miles. “I look forward to working together with Sam Nazarian, Founder and CEO of sbe, and his team as the company continues to grow as a fully-integrated entertainment and lifestyle brand that provides complete and curated experiences for all of its guests.”
Prior to joining sbe, Miles worked at Atlantis Paradise Island, Bahamasfor nine years. Most recently, she served as the Executive Vice President of Sales and Marketing with responsibility for the resort’s overall communication strategy, e-commerce, call center, revenue management, leisure and group business. During her tenure, Atlantis consistently grew leisure occupancy, direct channel bookings and room revenues. Miles also worked for Kerzner International, where she had the opportunity to lead the marketing for the One&Only Ocean Club and One&Only Palmilla, launching and integrating their social strategies into their marketing communications.
Previously, Miles was the Head of Brand Management for Busch Entertainment Corporation, leading the media and brand positioning for the 10 theme parks in its system. During that time, she led the brand development and marketing launch of Discovery Cove and Aquatica Theme Parks in Orlando.