Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions.
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Baton Rouge’s very own Walk-On’s, is looking for more ways to give back. The brand recently launched its philanthropic arm – aptly named the Game On Foundation – to support youth sports facilities in the communities it serves. In its debut year, Walk-On’s aims to raise $100,000 for the Foundation in an effort to provide young athletes with the resources they need for a prospering future.
Building off a successful localized effort to improve athletic facilities in underfunded areas of its hometown, the Game On Foundation will amplify the brand’s reach to help communities throughout markets across the country. The Foundation has already refurbished a number of basketball courts in Baton Rouge, and has plans to make a dramatic impact on the lives of young athletes as the brand continues to grow by providing equipment and rebuilding fields and parks.
Funds will be raised for the Foundation via system-wide events, online donations, and promotions such as the “Game On Burger.” Throughout 2020, the culinary team at Walk-On’s will feature select burgers from the menu as the “Game On Burger.” For every burger sold, $0.50 will be donated to the Foundation. Be sure to visit the Game On Foundation Facebook Page for campaign updates, events, and ways to get involved.
“Providing a sense of community is a top priority in every market we serve,” said Brandon Landry, who founded Walk-On’s in 2003. “We look to be that hub – that inclusive meeting ground – for families or groups of friends after a local event, and the Game On Foundation provides us with a platform to strengthen that sense of community even more. The very idea of Walk-On’s was developed while I was working toward my dream of becoming a professional athlete, so it only feels right to pour our energy back into the futures of area children that are equally as passionate, but maybe don’t have the local resources. Our team worked hard to make Game On a reality, so we can’t wait to see our loyal fans rallied behind this cause and enact real change in the communities we serve.”
With plans to grow over 50 locations in 2020, Walk-On’s’ expansion will allow the Game On Foundation to further its reach and help even more young athletes thrive. With deals already in place to open new restaurants in Arkansas, Florida, South Carolina and Texas, the brand’s continued growth equates to more community connections and more youth sports facilities positively impacted. Community leaders can apply for local project grant funding starting in Q4 of this year.
“This is what it’s all about – being able to give back to the communities that have supported us,” shared co-owner and NFL superstar Drew Brees. “The future of sports, business, art, medicine – you name it – is in the children around us, making it essential to invest in their success.”
Southern Glazer’s Wine & Spirits is celebrating its 19th consecutive year as the host of the Food Network & Cooking Channel South Beach Wine & Food Festival presented by Capital One (SOBEWFF®), a star-studded, five-day destination event, held February 19 – 23. SOBEWFF®, which benefits the Chaplin School of Hospitality & Tourism Management at Florida International University (FIU), has raised more than $30 million for the School to date. Each year, Southern Glazer’s collaborates with its world-class suppliers to secure more than 300 top wine and spirits brands for more than 100 SOBEWFF® events across Miami-Dade, Broward, and Palm Beach counties.
“It has been truly gratifying to witness the growth of SOBEWFF® over the past 19 years,” said Lee Brian Schrager, Senior Vice President of Communications and Corporate Social Responsibility for Southern Glazer’s, and Founder and Director of SOBEWFF®. “It has become the premier event for wine and food lovers from around the world, all while supporting local hospitality students, who are so important to the future of the hospitality industry.”
Approximately 1,300 FIU students will volunteer to help produce this year’s Festival, top photo, where they will participate alongside event management professionals, world-renowned chefs, winemakers, spirits producers, and restauranteurs. Student volunteers support in a variety of hands-on roles that range from assisting chefs with the preparation of their dishes, to facilitating guest registration. A team of 18 FIU students aid in recruiting year-round through outreach, interviews, and on-site volunteer management, working closely with Festival event managers on event staffing details.
“SOBEWFF® offers our students a professional development experience unlike any other,” said Michael Cheng, Interim Dean, Chaplin School of Hospitality & Tourism Management at FIU. “Our students are able to get a taste for what it takes to pull off a one-of-a-kind, large-scale event, all while networking with some of the best professionals in the hospitality industry. SOBEWFF® also provides our students, many of whom come from low-income families, financial relief and motivation toward a timely graduation through its scholarship program. We can’t thank Southern Glazer’s enough for investing in the next generation of hospitality leaders.”
Scholarships, funded by proceeds from SOBEWFF®, are awarded to standout students annually. The Lee Brian Schrager Excellence in Leadership Awards—created nine years ago by Southern Glazer’s Wine and Spirits in honor of Schrager’s leadership and dedication to the Chaplin School—recognize students who commit a tremendous amount of time to volunteering at the Festival each year. SOBEWFF® proceeds have also funded the development of various instructional facilities at FIU, such as the School’s Wine Spectator Restaurant Management Laboratory, which houses the Badia Spices Food Production Lab and the Brew Science Lab—all of which strengthen the School’s focus on building students’ advanced management skills and its growing research in food, wine, beer, and spirits.
“In hosting SOBEWFF® each year, we continue to further our commitment to hospitality education, which is paramount to us as a Company,” said Wayne Chaplin, Chief Executive Officer, Southern Glazer’s. “Hospitality is what we do best, so by supporting FIU and its students, we help nurture a thriving hospitality industry here in South Florida and beyond.”
Home is where your heart is and during the holiday season, Lazy Dog Restaurant & Bar guests showed how much heart they have as they built tens of thousands of gingerbread houses to support Habitat for Humanity International. Lazy Dog’s Houses for the Holidays effort raised more than $100,000 for the nonprofit that provides a hand-up to families in need of affordable housing.
The Houses for the Holidays campaign ran from November 12 to December 31 and gave guests the opportunity to purchase a DIY gingerbread house for $5.95 and build it while they gathered around the table. Each kit came with pre-cut edible gingerbread walls and roof pieces, the icing to keep it all together and gummy and chocolate candies for imaginative decorating.
“We loved seeing the way families and friends came together to build and decorate their gingerbread houses. Knowing this was for a good cause made the experience even sweeter. This collaboration with Habitat for Humanity was so rewarding and we are thrilled to donate $100,000 to this worthwhile cause,” said Chris Simms, founder and CEO of Lazy Dog Restaurants. “We can’t wait to bring this back again.”
Chef Chin’s Hibachi & Ramen will open its first location on February 18 in Legacy Hall, located at 7800 Windrose Ave. in Plano, Texas. The hibachi and ramen kitchen will offer a unique twist on both Japanese traditions, blending the best of both art forms to create a craveable dining destination in a fast-casual setting.
This will be the second concept for Chef Chin Liang who opened Hōru Sushi Kitchen at Legacy Hall in September 2019 to much success. Liang’s culinary beginnings were as a hibachi chef, before eventually transitioning to the world of ramen and ultimately landing a position as Executive Ramen Chef at Ajisen Ramen. While he trained to become a sushi chef, he maintained a respect for hibachi and ramen.
“I want to show people that hibachi and ramen can be just as thoughtful and delicious in a casual setting,” said Liang. “Everything we serve will be fresh, top quality, and sourced from the best markets around the world. Our ramen broth base will take 24 hours to prepare, and even our miso soup will be homemade. There is going to be a great attention to detail in everything we serve.”
The menu features hibachi, hibachi fried rice, stir-fry yakisoba noodles, ramen, sides and desserts. The hibachi entrees are prepared with soy or teriyaki and come with a choice of veggie, chicken, NY strip steak, shrimp, salmon, filet mignon, and lobster, and are served with mixed vegetables and steamed rice. Signature menu items include hibachi fried rice with garlic butter and filet mignon with egg, onion, mushroom, and shoga ginger; grilled salmon ramen with miso broth, hibachi salmon, egg, bean sprouts, scallions; fried chicken ramen with shoyu broth, karaage chicken, egg, bamboo shoot, seaweed, scallions; and sides including soft shell crab served with a ponzu sauce; and beef tenderloin tataki served with jalapeño, onion, cilantro, and a spicy garlic sauce.
“Chef Chin’s sushi concept has been hugely popular at Legacy Hall and we have continued to notice a growing desire for Asian cuisine in the market,” said Kulsoom Klavon, VP of Curation at Food Hall Co. She continues, “We knew we wanted to offer another style of Asian cuisine, and with his extensive culinary background Chef Chin was the obvious partner to test this new concept.”
Hotel Revival, an award-winning Joie de Vivre hotel located in the heart of Baltimore’s historic Mount Vernon neighborhood, named Donal Neilan as its new director of food and beverage. Neilan is responsible for overseeing and bringing fresh ideas to the hotel’s food and beverage program, which includes Topside and B-Side Cocktails and Karaoke as well as the hotel’s private events and room service.
“We are thrilled to have Donal join our team during this exciting time of growth for the hotel,” said Donte Johnson, general manager of Hotel Revival. “His extensive experience and knowledge of the industry will elevate Topside and B-Side to new heights.”
“I’m proud to be a part of a team that inspires the community to continue investing in us,” said Neilan. “We have a lot of exciting things in the pipeline, and I look forward to contributing to that inspiration.”
Growing up with parents who owned and managed a local pub and grocery store in Ireland, Neilan’s experience in hospitality began at a young age. At 18, he secured his first management position at a pub in Ireland. He went on to manage three Irish bars and restaurants in Belgium and then worked in the restaurant business in Holland and France. Following his experience in Europe, Neilan desired change and ventured to the United States.
Neilan's first job in the U.S. was manager at McGinty's Public House in Silver Spring, Md. His most recent position was at B&O American Brasserie in Baltimore as director of food and beverage and general manager, where he oversaw restaurant staff, banquet operations and worked closely with the general manager of the adjacent hotel to ensure maximum customer service and guest satisfaction.
Luxury wine producer HALL Family Wines, maker of HALL, WALT and BACA Wines, said Megan Gunderson has been promoted to the position of Director of Winemaking. In her new role, Gunderson will be responsible for the production and direction of all wines produced under the HALL, WALT, and BACA brands. Gunderson has been a member of the HALL winemaking team since 2005, and head winemaker for award winning WALT Wines since 2010.
“We are thrilled Megan will be spearheading our winemaking program,” says Vintner Kathryn Hall. “Her expertise with Cabernet Sauvignon, Pinot Noir and Zinfandel has helped each of our brands grow over the years in quality and acclaim. Megan is a dedicated, inspiring and highly respected leader. Our entire team is excited to work with her in her new role.”
Gunderson began her career in the Napa Valley in 2001 after moving from Colorado to California to work as an intern at Robert Mondavi Winery. While at Mondavi, she discovered her passion for wine and viticulture which she regarded as a marriage of science, art,and technology. After completing her internship, she joined St. Supéry in Rutherford as Laboratory Manager, later moving to Dominus Estates in Yountville in the same capacity. At Dominus, inspired by the complexities of the Napa Valley appellations and sub-appellations, Gunderson developed her meticulous approach to winemaking. In 2005, she joined HALL Wines as Enologist and quickly rose through the ranks as an Assistant then Associate Winemaker, then was promoted to Winemaker ten years later, assuming the increasingly central roles within the winemaking operation.
“I am tremendously excited about this new opportunity” says HALL Family Wines Director of Winemaking, Megan Gunderson. “We have the opportunity to produce wines from many of the finest vineyards in the world, following the most efficient sustainability practices, while enabling our production team to utilize the newest technologies. I love to experiment within the winemaking process and look forward to continuing research as a core part of our production effort. I am also excited to continue to work with Director of Vineyards, Don Munk, Senior Winemaker Alison Frichtl Hollister, and all of the very talented, hard-working members of our winemaking team.”
In addition to managing HALL’s flagship Napa Valley Cabernet Sauvignons, Gunderson will oversee winemaking for the WALT Pinot Noir brand, known for producing single vineyard Pinots, as well as the family’s newest brand, BACA, which focuses on theproduction of high-quality Zinfandels.
The Millennium Advisory Board (MAB) will honor Doug Brooks for his work and tenure in the food and beverage industry, at the Icon Award Reception, held on Monday, February 24 at the Omni La Costa Resort and Spa.
Brooks is a former Chairman of the Board, Chief Executive Officer and President for Brinker International, Inc., whose current brands include Chili’s® Grill & Bar and Maggiano’s Little Italy®. Doug Brooks, an alumnus from the University of Houston, has a career in the hospitality industry spanning over 40 years. Mr. Brooks rose through the ranks at Chili’s, holding numerous positions including General Manager, Area Director, and Regional Vice President. Currently, Mr. Brooks serves on the board of directors for AutoZone, Southwest Airlines and The Limbs for Life Foundation, as well as serving on the advisory board of St. Jude Children’s Research Hospital® and is the Chairman for the Dean’s Advisory Board for Conrad Hilton College University of Houston and the University of Houston System Board of Regents. Brooks has been highly recognized throughout his tenure; during his time in the food and beverage sector, Mr. Brooks has received over 15 awards all recognizing his contributions to the industry.
The Millennium Advisory Board (MAB) is a gathering of food and beverage industry leaders whose companies operate over 7,000 locations serving an estimated six million customers per day. The members are brought together with a common purpose of creating and promoting a vision of the future for the industry. MAB is dedicated to preserving the integrity of the industry by utilizing its member base to forecast trends, define obstacles and determine conceivable solutions.
Southern Glazer’s Wine & Spirits signed a $1 million agreement with the Thurgood Marshall College Fund (TMCF) – the pre-eminent national organization dedicated to promoting educational excellence among students attending Historically Black Colleges and Universities (HBCUs) and Predominantly Black Institutions (PBIs). The agreement establishes a partnership that gives Southern Glazer’s access to TMCF’s diverse talent pipeline, connects Southern Glazer’s employees with HBCU students for mentoring and professional development, and provides student leaders with opportunities to pursue future careers with the Company.
In addition to recruiting and on-campus events, Southern Glazer’s will participate in the 20th Annual Thurgood Marshall College Fund Leadership Institute. The Leadership Institute is intended to develop students’ leadership skills and provide companies access to a talented and diverse student population for full-time jobs and internship opportunities. Nearly 400 students attended the 2019 event from 47 publicly-supported HBCUs and PBIs. Student attendees were selected from thousands of candidates and received full scholarships to participate in the week of career development activities as TMCF Scholars.
Southern Glazer’s Chief Human Resources Officer Terry Arnold and its Chief Executive Officer Wayne Chaplin, both serve as executive sponsors of the program. The Company’s strategic supplier, Moet Hennessy, a long-time supporter of TMCF and the charter corporate sponsor of its Hennessy Fellows graduate program, was influential during the building of Southern Glazer’s new partnership.
Commenting on the agreement, Arnold stated, “We are honored to be working with the esteemed Thurgood Marshall College Fund to help attract, recruit and hire top talent for internships and full-time positions with Southern Glazer’s. This agreement highlights our commitment to cultivate a more diverse and highly-skilled employee base to help position us for continued growth well into the future.”
Chaplin added, “Enhancing diversity is critical to our long-term success and also reinforces our values and culture. There are tremendous careers opportunities with Southern Glazer’s as we continue to innovate and grow, and we look forward to partnering with the Thurgood Marshall College Fund to help identify future leaders for our Company and our industry.”
“Thurgood Marshall College Fund President & CEO, Harry L. Williams said, “This exciting partnership with Southern Glazer’s is another example of the diverse set of amazing global corporate partners that value and want to make long-term investments in the development and success of HBCU students through TMCF. We look forward to this decade long endeavor to create more pipelines into Southern Glazer’s expanding on the success of our partnership with Moet Hennessy.”
Farmer Boys®, raised $150,000 for Loma Linda University Children’s Hospital (LLUCH) during its 19th annual fundraiser. The funds were raised from July 23 to September 2, 2019, where guests were invited to donate $1 or $5 at participating California restaurants. With the $150,000 donation, Farmer Boys reached the milestone of more than $1 million donated to LLUCH since first partnering with the hospital in 2000.
“We are thankful to our guests and team members who helped us collect $150,000 this year and reach the $1 million milestone,” said Larry Rusinko, vice president and chief marketing officer of Farmer Boys. “Loma Linda University Children’s Hospital pioneers research that helps children across Southern California, and we’re thrilled to contribute to their important work through this partnership each year.”
On December 19, 2019, Farmer Boys’ President and COO Karen Eadon, along with other members of the Farmer Boys corporate team, presented the $150,000 check to Jillian Payne, assistant vice president of philanthropy at Loma Linda University Health. The donation will help continue LLUCH’s mission of providing world-class clinical care and outreach programs to children throughout Southern California. The donations also fund research leading to innovation in youth health and wellness delivering on the promise of a healthier future today for children in the region and beyond.
La Rotisserie Du Coin , a new French traditional rotisserie chicken concept has officially opened its doors in Forest Hills, NY. Husband and wife team, Jimmy and Sonia Arouche opened the vintage style bistro together when they saw the need for a fast-casual restaurant that uses high-quality authentic ingredients. The restaurant has a strong focus on rotisserie chicken and all recipes are natural, free-range, antibiotic and hormone-free. The ingredients are self-selected and imported directly from France. Eddie Fahmy of a2z Restaurant Consulting is the consultant. The small eat-in eatery has 19 seats and take-out and delivery are available.
The rotisserie is a traditional French method of roasting poultry and is part of the culinary tradition in France. The chicken is smothered with butter and a mix of spices. It is then skewered on a turning spit and cooked for one hour. This method leaves the product succulent and skin a crispy golden brown.
The interior of the restaurant was designed by Sonia who was inspired after a trip to Pennsylvania where she hand-selected the wood used to design the restaurant. Sonia met with a local craftsman and with some guidance, she picked a 125-year-old Spruce Tree. The wood from the tree was used to make the solid hardwood which is featured at the tables, bar tops and benches found in the restaurant.
“Jimmy and I decided to open La Rotisserie du Coin, when we realized we weren’t able to find any rotisserie chicken that we used to find on every corner back home in France. We wanted to bring the concept, with the same recipes and tastes to our local neighborhood, with an authentic Parisian style and décor. Our goal is for our customers to take a trip to France when they walk in our doors and we will accomplish this through the design of the restaurant and taste of our delicious authentic and flavorful cuisine," said Restaurant Owner and Designer, Sonia Arouche.
DOMA Food and Drinks , an eclectic bistro celebrated its grand opening on February 8, will serve approachable Korean food with Western and Japanese influences in a classic New York vibe. Located in the East Village with a townhouse-like setting, the restaurant will be juxtaposed with traditional Korean references and serve an all-day menu as well as anju (late-night) menu. The highlight of the drink menu will be their unique and sophisticated soju cocktails approached through mixology. Modern and design-conscious — DOMA is founded and operated by Yu Li and Minn "HVRMINN" Hur, who have backgrounds steeped in culinary, design, and hospitality and have joined to create a vibrant dining choice in a hybrid neighborhood where the old and the new coexist.
While Peruvian, Spanish, Italian, American and Japanese elements are the outstanding twists that play into DOMA’s dishes, the Korean foundation is well-respected and the menu preserves some of the most iconic dishes of the country. Some of the most eye-catching creations include Korean Ceviche, a classic Peruvian dish with popular Korean ingredients such as conch, squid, and Korean mustard; Grilled Octopus with Grits, a southern twist on a Gochujang (aka Korean red pepper paste) based grilled octopus; and Doma Bossam, traditional Korean Bossam presented in the Japanese way of buns, using Nibuta in the secret sauce that includes unusual ingredients such as tuna fish sauce and coffee beans. One of the most visually creative dishes, Kimchi Arancini, deconstructs the classic Kimchi Fried Rice. First the kimchi, rice, and cheese are molded into a cylinder shape using Italian-inspired cooking technique, then plated with a sunny-side-up egg and grilled Berkshire pork loin.
Authentic Korean dishes include Budae-Jjigae (aka Army Stew), Korean Fried Chicken, and Temple Bibimbap. Jackie Kim is the creator of DOMA’s menu. Her culinary style is the fruit of a variety of influences–Jackie’s father was born and raised in Japan while she was based in Korea before she came to the states; among more than twenty countries that Jackie has visited, Spain gave her a solid culinary education during her one year’s stay. Her Korean heritage dictates her taste buds and her global experiences have translated into cooking techniques that are well reflected on DOMA’s menu.
To bring the Korean rendition of the drinking culture to the East Village, craft soju cocktails were developed by the multitalented artist Kevin King, who’s also known for his tattoo work at the acclaimed parlor Bang Bang NYC. Tapered Sunset—Jinro 24 mixed with pomegranate juice and calamansi, and Velvet Tie—Hwayo 23 fused with three kinds of berry juice and grapefruit juice, are two sensuous options on the extensive drinks menu. In addition, a range of traditional sojus—from the most popular ones frequently seen on Korean dining tables (think Chamisul and Chum Churum) to the most traditional Korean Rice Wine served from the copper kettle, are offered alongside the cocktails to be enjoyed with the anju (late night) menu.
The interior design is carried out under the direction of the Co-Founder Minn Hur, the owner of upscale made-to-measure menswear label HVRMINN. With his distinctive taste and incredible design sensibility in bringing fashion into interiors, Minn has made a space that embodies an aspirational lifestyle and persona.
The modern space highlights design features such as the oyster-white concrete floor, creamy plaster walls, raw tin ceiling and cornice with pink and mint neon stripes. Minn curated a number of Korean antique interior objects to add sophisticated layers to the space, such as traditional Korean rice paper on the restroom walls and octagonal shaped table tops inspired by traditional Korean furniture, which Minn designed himself and got them made in local shops in Brooklyn. The focal point of the space is the back wall covered with pink velvet and a neon light in the shape of a Korean traditional pottery style jar called Moon Jar. The kitchen in the back can be partially viewed through fluted glass and oxidized copper window shades, creating mystery around the food service. A backyard (to open in Spring 2020) will lean on traditional Korean design with Chosun Era straw blinds on the wall, moss details on the floor, and rows of Korean traditional lanterns called Chorong-deung in the sky.
Adding even more personality to DOMA, Minn has curated a multi-cultural music playlist of songs from the 70s to the early 90s to welcome people of all types and ages. The list includes genres such as Blues, Soul, Jazz, Rock, Hip-hop, and Pop, from regions including America, Latin America, France, and of course, Korea.
The operator is Yu Li, the proprietor of the former space (The Tang’s first location) and owner of The Tang on the Upper West Side and Tang Hotpot on the Lower East Side. With the success of the two restaurants, Li has a wealth of hospitality experience in New York. Li opened his own restaurant at age 22 and prior to that, he gained management experience through opening and managing restaurants and hotels for his father in China. His inspiration comes from his food memories in China and his passion for Chinese culture. To Li, food can be a very interesting and effective cultural bridge for exchanging cultures and traditions. He is dedicated to creating a thorough dining experience through food, service and atmosphere. DOMA will be the third overall and the first Korean restaurant that Li owns and operates.
Miguel's Restaurants named Roxanne Pronk as Vice President of Operations and Operations Services. Pronk brings with her over 15 years of senior operational leadership in the restaurant sector at nationally recognized brands, including P.F. Chang's China Bistro and Lazy Dog Restaurant and Bar.
“Roxanne’s passion for implementing operational excellence at prominent restaurant groups is unmatched,” commented Javier Vasquez, CEO and President of Miguel's Restaurants. “We are thrilled to welcome such a dedicated leader who understands the importance of preserving Miguel’s rich legacy while driving innovation and improvement.”
Mary Vasquez, Co-founder and Chief Recipe Officer of Miguel's Restaurants, added, "Roxanne's leadership style is not only defined by her accomplishments, but by how she achieved them: integrity, inspiration, and loyalty. We are excited to have Roxanne motivate and inspire the team to bring Miguel's famous, fresh homestyle Mexican cuisine to more customers across Southern California."
Pronk began her career bartending at P.F. Chang's China Bistro, where she quickly rose through the ranks ultimately becoming Regional Vice President and then Vice President of Training and Development. After P.F. Changs, Pronk became Chief Operating Officer of Macayo's, where her expertise was instrumental in implementing a full rebrand of the 14 location restaurant chain that ultimately achieved new customer acquisition goals. In 2015, Pronk became Chief Operating Officer of Lazy Dog Restaurant and Bar where she formalized systems and processes to ensure best in class service and food production brand-wide, driving revenue and expanding the company's footprint. Most recently, Pronk consulted for start-up and restaurant chains in areas of LEAN operations, menu and profitability, merger and acquisition implementation, and employee engagement. Pronk holds a Master of Business Administration from National University.
Loews Boston Hotel welcomed Bianca Dickey, Catering Sales Manager to the historic property, formerly the Boston Police Department headquarters.
In this role, Dickey will collaborate with social and corporate clients on their individual event/meeting needs during the sales, contract and planning process. She will work alongside the team at Precinct Kitchen + Bar to maximize revenue and bring in corporate and social events with a focus on evening receptions and dinners. Ms. Dickey and her team will also be working to promote brand-new wedding packages as well as pre and post event offerings on property.
“We are excited to welcome Bianca to the Loews Hotels family,” said Robert Rivers, General Manager, Loews Boston Hotel. “Today’s couples are seeking customization. The new wedding offerings that Bianca and her team have put together allows for a tailor made proposal with plenty of added value amenities. We look forward to welcoming many new wedding couples and their families to the hotel soon.”
Previously, Dickey was with Burlington Marriott Hotel for nearly two years as an Events and Sales Manager. In this role, she was responsible for planning and executing all their events process in its entirety and served as the main point of contact for her clients, remaining on site to properly assist and service any needs or requests that may have come up. She graduated from Endicott College with a Bachelor of Hospitality and Management with a concentration in Event Planning and Hotel Management.
Quest Products has grown the existing Alocane® Commercial Solutions sales network, adding a major national distributor. Gordon Food Service® online ordering is now carrying the burn treatment, making it easier than ever before for restaurants, cafeterias, coffee shops, and more kitchen driven business to keep their employees healthy and productive.
Businesses can now focus on their core operations and provide employees with timely treatment for burns to eliminate slowdowns, speed up employee recovery time, and reduce worker's compensation claims and missed work. Workers in kitchens with Alocane Commercial Solutions can get immediate relief, heal faster, and be more effective at their jobs.
With safer, and happier workers, businesses have been able to increase productivity, efficiency, and profitability.
"The new distribution agreement that we have in place with Gordon Food Service is a game changers for chefs, cooks, and anyone working in the food service industry that may be exposed to burns," said Mark McGreevy, Quest Products VP, Business Development. "You can now get the benefit of the best burn treatment available and improve your bottom line by eliminating downtime and increasing productivity at your business."
Workplace related burns happen more often than most people realize and can be devastating for a business. Up until now, most restaurants have been forced to pay for single use options with high markups at retail, but with Alocane Commercial Solutions now available in wide release with expanded distribution, relief from burn pain is closer than ever before.
Alocane is currently used to treat burns in kitchens around the country. Chef Ramsi Kamar, from Ramsi's Café On the World, in Louisville, Kentucky is an advocate of stocking Alocane in the kitchen. "The fact is we get burned every day. It can slow us down, cause us to miss work, hurt morale, and most importantly, cause serious bodily harm," said Kamar. "In the past, people tried all sorts of ineffective home remedies: putting mayonnaise or honey on burns, or wrapping them in wet towels. None of that helped us. Now I've found that my people get to the treatment faster. Alocane works immediately, and our teamis happier and healthier at work than ever before. We're getting more done, and our productivity and profitability are on the rise."
Modern Forms introduced the Aretha LED Pendant, a contemporized mid-century inspired luminaire featuring geometric aged brass finished cylinders.
This innovative design set in a wave suggests movement when viewed from various angles for a gracious statement over a long table or as room dividers when displayed in multiples at upscale establishments.
The powered aircraft cables provide an ultra-clean look for adjustable suspension height.
The LED luminaire dims down beautifully using an ELV, TRIAC or 0-10 Volt dimmer.
Offered with a 3000K CCT (correlated color temperature), 50,000 hour rated LED life, and a 90 CRI (color rendition index), Aretha operates with a universal driver (120V-277V) concealed within the canopy. Aretha delivers 1815 lumens.
The 31-watt LED luminaire has a width of 16 ¾ inches, a height of 9 ½ inches, and a 44 ¾ inch length.
2nd Ave Lighting introduces the Grace Chandelier (224138), an elaborate, elegant fixture that comes to light with glamour. Beautiful ambient lighting emanates from 10 complementary faux candlelights crowned with Natural Linen Shades perched on bobeches.
The shades are complemented with a Timeless Bronze finish. A matching downlight supplied by the customer offers direct illumination. The overall height ranges from 40 to 111 inches as the chain length can be easily adjusted in the field.
Handcrafted by highly skilled artisans in our 180,000 square foot manufacturing facility in Yorkville, New York. Shade colors, metal finishes and fixture sizes can be customized to meet your needs.
UL and cUL listed for dry and damp locations however we do not recommend installing it in spaces that experience a large amount of moisture due to the fabric shades.
dweLED by WAC Lighting unveils the new Atlas series of LED pendants featuring a unique bold design. Reminiscent of brilliant modern artwork, this unique pendant features three illuminating cubes that move independently.
The black finish provides a striking contrast with the luminous lines of light while the cube profiles rotate independently for creative display options. The eco-conscious Atlas LED pendants boast a bright 3000K color temperature with a rated life of up to 50,000 hours. Up to 3,000 lumens are delivered from the 50-inch model. Other sizes include 30-inch and 41-inch sizes. All dim beautifully and can be used with 120-277V systems.
GP PRO introduced the Dixie Ultra® SmartStock® Tri-Tower Cutlery Dispenser. The Tri-Tower dispenser is specifically designed to support continued growth within the dispensed cutlery market while helping foodservice operators meet several of their most pressing challenges.
“The dispensed cutlery market is growing exponentially, and as the leader in the space, GP PRO recognized an opportunity to further innovate to help foodservice operators reduce waste, drive efficiency, and exceed guest expectations,” said Alec Frisch, vice president and general manager of Foodservice with GP PRO. “We’re excited to provide operators with a reliable 3-in-1 cutlery station that does just that.”
According to Frisch, the Tri-Tower dispenser offers operators and guests a number of benefits, including:
- Improved Hygiene: Touchless, automatic, one-at-a-time dispensing with no levers or bins helps improve hygiene as patrons only touch the utensils they need. And, employee restocking is more hygienic than open cutlery bins due to pre-stacked cutlery refills and a fully enclosed dispenser.
- Reduced Usage and Waste: The Tri-Tower dispenser supports sustainability efforts by offering one-at-a-time dispensing, which helps reduce waste by reducing cutlery consumption by 31 percent on average compared to open cutlery bins.
- Improved Operational Efficiency: The dispenser holds 390 utensils, which means employees spend less time restocking. Plus, its intuitive design and pre-counted refill stacks cut loading time as compared to open cutlery bins.
- Maximized Counter Space: The Tri-Tower dispenser is efficiently designed to require minimal counter space while offering guests one-stop-access to spoons, forks and knives. The dispenser can also be wall mounted.
Cutlery for the Tri-Tower dispenser is currently available in polystyrene and polypropylene. Compostable cutlery will be available this summer.
Gelest, Inc. said National Wiper Alliance, the industry leader in converting custom nonwoven towels for medical, food service, and aerospace applications, has selected BIOSAFE antimicrobial technology to enhance its newly introduced QUAT KEEPER™ Foodservice Towels.
A study by NSF International found that 75 percent of kitchen towels were contaminated with bacteria compared to only nine percent of bathroom handles. Damp towels with trapped food residue create ideal environments for bacteria, mold, and fungi to grow. Sanitizing solutions, such as quaternary ammonium compounds, or Quat, can clean the towels but will not protect them against growth of odor-causing bacteria and mold during use.
Another growing concern for food service establishments, all-natural towels are highly desirable, but they are known Quat depletors. The towels can cause Quat levels in sanitizing solutions to suddenly drop below the mandated level, which can result in serious food sanitation and safety issues.
“Gelest and NWA joined forces and successfully developed a simple solution that provides towels with antimicrobial protection and mitigates against Quat depletion,” said Ken Gayer, Chief Executive Officer of Gelest. “We are proud NWA chose our industry-leading BIOSAFE antimicrobial technology for its new QUAT KEEPER™ Foodservice Towels.”
BIOSAFE antimicrobial technology is highly effective and safe to use with minimal potential risk of creating adaptive resistant microorganisms. This technology is EPA-approved and has FDA exemption as well as NSF certification for food contact applications.
“We selected Gelest’s BIOSAFE antimicrobial technology because Gelest is the industry leader in developing antimicrobial technology for food contact uses,” said Jeff Slosman, President of NWA. “When converted with our proprietary process, the BIOSAFE-treated towels do not deplete Quat like the untreated towels do.”
QUAT KEEPER Foodservice Towels powered by BIOSAFE antimicrobial technology are available in a variety of colors and fiber blends, including all-natural, compostable fibers. Independent testing labs have shown that they are non-quat depleting and 99.9% cleaner than untreated towels during use. BIOSAFE-treated foodservice towels are available exclusively through NWA.
to their list of offerings, making it all the more easy for the restaurateur looking to serve a show-shopping post-meal option.
Available to order six servings/box (1 lb 5.1 oz), each thaw-and-serve chocolate fillo dough pouch holds a rich chocolate cream that’s studded with pear pieces and finished in a dusting of powdered sugar. For nearly 75 years, the Milan-based company has exported a range of desserts with a variety of over 500 items offered in more than 60 countries.