A dirty rag that is repeatedly used to clean surfaces is a breeding ground for the growth of bacteria, and a foodborne illness outbreak can cause irreparable damage to a restaurant business.
Removing grease build-up is time intensive, arduous and is one of the biggest issues facing restaurant owners and kitchen managers. Grease formation is unavoidable yet the smallest grease mess can increase the risk of fire or create slippery floors for employees. In fact, slips and falls are the No. 1 accident in the foodservice industry, accounting for 57 percent of all general liability claims.
In recent months, Dublin, Ohio-based Wendy’s overtook Burger King as the number two fast-food restaurant in America. It’s rise was aided by the introduction of new menu items, including its W cheeseburger and new chicken sandwiches. But now Wendy’s has created a “menu” of a different kind: four new up-to-date store design prototypes, which debuted last year. The initial ten prototypes will expand to 20 new restaurants and 50 remodeled restaurants later this year.
Chef Jesse Schenker has amassed an impressive culinary history on his way to becoming executive chef and owner of Recette, the urban, contemporary American restaurant which opened in New York’s Greenwich Village in January of 2010. Just months after its opening, Recette received glowing two-star reviews from both the New York Times and New York Magazine. Sam Sifton also called Recette one of his favorite newcomers of 2010, particularly noting Schenker’s Salt Cod Fritters as “one of the 15 best things” he ate in NYC in 2010.
What projects are currently on your drawing board?
Oh lots of things. We just completed a restaurant in Bangkok. We are working on a couple of sweet restaurants in Greenwich Village. We are designing a rollout of juice cleanse/wellness quick-serve restaurants in Connecticut. We are also designing some really cool spaces and places for CYBEX, the fitness equipment company. There are a bunch of hotels on the boards and a few secret projects!
What made you become a mixologist , any bartending or culinary schooling?
I started “bartending” while attending college in Miami. In retrospect, I was an awful bartender, mostly slinging shots and beers. After moving to New York City, I decided to leave finance and return to school in pursuit of a medical degree. This led me to my first real experience with hospitality. I began working at Sushi Samba under the guidance of Paul Tanguay, now of Tippling Brothers Consulting. They required all staff to partake in mandatory sake, beer, wine, and spirits classes. This is where my love affair for cocktails and spirits began.
Born and raised in Queens, New York, Joe Campanale became most inspired by the culinary diversity of city life during his studies at New York University. Joe has written about wine for various media outlets and has appeared on television shows including NBC’s Today Show, Rachael Ray and Martha Stewart.
Shuna fish Lydon is a seasonal fruit-inspired pastry chef with more than 15 years experience cooking and baking in New York City, Northern California and London. Her resume includes such notable establishments as Gramercy Tavern, The French Laundry, Aziza, Citizen Cake, The Bread Factory and Modern Pantry.
Sasa Mahr-Batuz, age 45, has been in the food business for 24 years working in Mediterranean restaurants in Portugal to steak houses in Argentina. Mahr-Batuz is responsible for Barcelona’s original concept, its ongoing innovation, and for the widely distinct designs that make the restaurants such magnets for the style-conscious.
Images by Amy Peck
NYSRA Supports Council's Efforts to Examine Letter Grading System
On April 28-29, 2012, at The International Culinary Center in New York City, passionate food-lovers will enjoy an intimate weekend of hands-on master classes, cooking and conversation with more than 30 of the culinary industry’s most respected talents.New York Magazine Sets Chef Line-Up For Foodie Fantasy Camp
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