SEPTEMBER 2014 VOL 4, ISSUE 2

Serving up Healthy and Local Heirloom Café in Athens Plus Q&A with Concentric’s Bob Amick Creating An Effective Workplace Safety Program IT’S THAT EASY.

Gas South is committed to supporting ’s restaurant industry with customized rate plans and waived service fees for GRA business members.

We are proud to offer a dedicated account manager and a feet-on-the-street team to better serve you.

Learn more about the natural gas savings that your GRA membership provides by visiting gas-south.com/restaurants or calling 1-866-512-3129. Contents September 2014

DEPARTMENTS

3 Publisher’s Letter 4 GRA News 11 ACF Update 27 Industry Events 14 28 Snapshots

FEATURES Georgia’s New Gun Law and You 7 Learn how the Safe Carry Protection Act, which became law July 1, will affect your restaurant. Serve Your Employees a 9 Safe and Healthy Workplace By Dion Y. Kohler An effective workplace safety program helps your employees stay safe and keeps you from violating OSHA regulations. Plus, a list of common hazards that restaurant workers may encounter. 22 18 Healthy Choices, No Sacrifices 14 By Helen K. Kelley It’s no secret that diners are wanting to see healthier Want to Grow Your Restaurant? options on the menu. But that doesn’t mean you have to 22 Get Out of It! sacrifice flavor or your restaurant’s identity to give people By Ellen Hartman what they want. Plus, a look at the Kids LiveWell program Joining a trade organization will help you define and a Q&A with Frank Bragg, owner of ’s Radial Café. your career goals, and make you a better leader. Q&A with Bob Amick: Local and Celebrity Chefs to Share 18 The Man Behind the Curtain 25 Insight at Atlanta Foodservice Expo By Erika Valko By Erika Valko Bob Amick, founder and owner of Concentrics Restaurants, Big names in the restaurant industry are on tap for this talks about what it’s like to open locations outside Georgia, year’s Atlanta Foodservice Expo Oct. 13 and 14, from a his tips on working with family and what it takes to nationally recognized celebrity chef to local restaurant be a successful consultant. owners who are seeing success.

Publisher: John Sawyer Restaurant INFORMER is the official Managing Editor: Christy Simo magazine of the Georgia Restaurant Graphic Design: Scott Bagley Association and is published by Media Manager: Erika Valko Sawyer Direct, LLC at P.O. Box 49053, Art Director: Sally Dunn Colorado Springs, CO 80949. © 2014 by Sawyer Direct LLC. All rights reserved. Contributing Writers: Karen Bremer, Kully Crean, Ellen Hartman, Helen K. Kelley, Dion Y. For subscription or advertising Kohler, Erika Valko information, call 719.599.7220 or email [email protected] About The Cover: Heirloom Cafe co-owners Travis Burch and Jessica Rothacker were photographed at the restaurant in Athens, Ga., by Sarah Ellis.

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early half of the population in the U.S. could have It seems that the farm-to-table craze has morphed into a Ndiabetes. Crazy. According to recent studies, the ongoing healthy dining trend, and consumers are increasingly more diabetes and obesity epidemics have combined with longer conscious of what they eat. Do you think that Chick-fil-A lifespans to increase lifetime risk of type 2 diabetes to about surpassed KFC in U.S. sales because of the perception that 40 percent for both men and women. Chick-fil-A is healthier? I do. I think moms are choosing It has become such an epidemic that doctors have coined to serve their kids Chick-fil-A over other quick-service the term “diabesity” to reflect the combined effects of diabetes restaurants because they believe the meals are healthier. and obesity. Considering 47 percent of our food dollars are Restaurants are such strong influencers on the public that spent in restaurants, this industry must bear some of the the healthcare industry is partnering with restaurateurs. responsibility for serving the public healthy food. Cleveland Clinic, one of the most respected hospitals in And, it does. the country, reached out to Zack Bruell, chef and owner of The National Restaurant Association has introduced a five restaurants in Cleveland, to co-create healthy dishes for program called “Kids Live Well,” the American Culinary Bruell’s menus. The dishes include ingredients containing Federation has its “Chefs Move to Schools” program and minimal saturated fat, sodium, sugars and syrups, no trans a large number of restaurateurs have made the conscious fats and 100-percent whole grains. decision to serve fresh, healthy meals. It’s not easy, though. Research, recipe development, working Georgia has many restaurants leading the way, including with farmers for fresh produce and promoting healthy meals restaurants like Heirloom Café, F2O and Radial Café, which to consumers all takes extra time and effort. But, considering are featured in this issue’s cover story. your impact on your customer’s health, isn’t it worth it?

RestaurantINFORMER.com | 3 NEWS

MESSAGE FROM THE EXECUTIVE DIRECTOR The benefits of having your first job at a restaurant

id you know that nearly one in three Americans had To help tell the story of American’s restaurant industry, the Dtheir first job at a restaurant? The restaurant industry NRA has launched an America Works Here campaign that provides a great fit for those looking for a job that has showcases the various opportunities available in the restaurant flexible hours and great opportunities. The industry tends to industry, the important skills that can be learned and the provide important job skills that individuals can use in any stories that are created from visiting a restaurant. The purpose professional setting for years to come, including customer of this campaign is to highlight the tremendous impact of service, teamwork and multitasking. the restaurant industry on restaurant owners, operators and My first job was as a checker at S&S Cafeteria in Britton employees as well as the surrounding community. NRA’s Place in Tampa, Fla. I learned from my general manager that campaign encourages all of those who have been influenced by the manager should always perform a line check to ensure the restaurant industry to share their stories and help paint a excellent food quality. This lesson taught me to always be portrait of the impact of the restaurant industry on their lives. thorough and that attention to detail is crucial in the industry Do you have a story to share about your first job experience to ensure your customers are satisfied. in the restaurant industry, what you learned and how it helped The lessons that I learned from this job helped me develop shape your future? Share your success story with the NRA a successful career in the restaurant industry and taught me at AmericaWorksHere.org or by tweeting about your first valuable skills that I was able to use not just throughout my restaurant job using the hashtag #FirstJob. ■ professional career as a restaurateur, but even now as the Executive Director of the Georgia Restaurant Association. Sincerely, The restaurant industry is unique because the jobs in this Karen Bremer industry cannot be outsourced and they are available to Executive Director individuals of any education level or background. Through Georgia Restaurant Association hard work and perseverance, you can start at an entry-level position in the restaurant industry and work your way up to management or salaried positions. In fact, most restaurant employees advance from their entry- level positions – nine out of 10 salaried restaurant employees started in hourly positions – and 80 percent of restaurant owners/managers started Why Become a Member of the Georgia Restaurant Association? in entry-level positions, according to the Whether you are looking to get involved with shaping public policy, for discounts on programs National Restaurant Association (NRA). and services that are critical to running a restaurant or want to stay informed about changing laws Part-time, entry-level work is important and regulations affecting the foodservice industry, you’ll find it all at the GRA. and contributes significantly to the nation’s workforce. It also offers great first job Online applications are available at www.garestaurants.org/Applications. For questions, contact opportunities for students, teenagers or Ryan Costigan, GRA manager of membership, at [email protected] or (404) 467-9000. those looking for a job with flexible hours.

4 | Restaurant INFORMER September 2014 2014 Board of Directors and GRA Staff

Georgia Restaurant Association Staff Mick Miklos, National Restaurant Association Brian Bullock, Legacy Restaurant Partners Karen I. Bremer, Executive Director Nancy Oswald, Ruth’s Chris Steak House Chris Coan, Gas South Katie Jones, Public Affairs Coordinator M. Anderson Piper, Chick-fil-A, Inc. Cathy Colasanto, Turner Food & Spirits Co. Ryan Costigan, Manager of Membership Jim Squire, Chairman Emeritus, Firestorm Paul Damico, Moe’s Southwest Grill Tandelyn Daniel, Member Development Executive Walt Davis, Retail Data Systems Chris Hardman, Member Development Executive Executive Committee Michael Deihl, A Kitchen Kalamity Yvonne Morgan, Administrative Services Coordinator Chair - Bob Campbell, TM Restaurant Group Dale Gordon DeSena, Taste of Atlanta, DG Rachel Bell, Marketing & Communications Manager Vice Chair - Ryan Turner, Unsukay Community of Publishing & Event Sponsorship Sydne Daniels, Marketing & Events Coordinator Business Tripp Harrison, Sterling Hospitality/Sterling Spoon Nina Kamber, Marketing & Communications Past Chair - Hank Clark, Sterling Hospitality/ Culinary Mgmt. Coordinator Marlow’s Tavern Julie Kritz, Chick-fil-A, Inc. Kelly Schenck, Zero Waste Zones Manager Secretary - Paul Baldasaro, Life Restaurant Perry McGuire, Smith, Gambrell & Russell, LLP Group Marcus Montgomery, Buffalo Wild Wings Advisory Board Treasurer - Clay Mingus, La Cima Restaurants, LLC Nils Okeson, Arby’s Restaurant Group, Inc. Patrick Cuccaro, Affairs to Remember Caterers Executive Director - Karen Bremer, Georgia Krista Schulte, The Coca-Cola Company Philip Hickey, National Restaurant Association Restaurant Association Steve Simon, Fifth Group Restaurants Pano Karatassos, Buckhead Life Restaurant Group Mitch Skandalakis, Waffle House, Inc. Alan LeBlanc, Brewed to Serve Restaurant Group Board of Directors Kelvin Slater, Blue Moon Pizza George McKerrow, Ted’s Montana Grill Archna Becker, Bhojanic Jay Swift, 4th & Swift John Metz, Sterling Spoon Culinary Mgmt., Will Bernardi, OSI Restaurant Partners, Carrabba’s, Marlow’s Tavern, Aqua Blue Bonefish Grill, Outback Steakhouse

RestaurantINFORMER.com | 5

NEWS How does Georgia’s New Gun Law Affect Georgia’s Restaurants?

egislation allowing guns in restaurants Moreover, in clarification regarding THANK YOU Lwas passed back in 2010, and on July “open carry” and “concealed carry,” Elarbee to the following members 1, 2014, Georgia’s new gun law, the Safe Thompson explained that “a person who has for their continued support! Carry Protection Act (HB 60), was signed a Georgia Weapons License may “open carry” into law allowing guns in churches, bars where the weapon is in plain sight and can be Restaurant Members 7 East, LLC dba Dept. 7 East and government buildings. Under this seen by others or “concealed carry” where the Bad Dog Taqueria new law, private property owners can still weapon is being carried in a cloaked manner Blue Star Kitchen dba The Ubar decide whether or not to allow guns into and cannot be seen by others. Both types of Cheeky Daddy, LLC their establishments. However, the Georgia carry are permissible if the restaurant owner Creek Shore Food Group dba Big Al’s Restaurant Association (GRA) felt that there does not opt-out.” Gourmet Butter Burgers was still confusion among restaurateurs Elarbee Thompson also mentions that “the Crust, LLC Family Tradition regarding the changes in the law and their Safe Carry Protection Act does not prohibit Heirloom Market BBQ rights and obligations under it. a patron from placing the gun on the table Joystick Gamebar To help the restaurants in Georgia learn next to them. However, the Act also does La Bonanza dba Tacos & Tequilas the details of the new law and understand not prohibit a property owner from banning Mexican Grill what truly is different as of July 1, the GRA patrons from displaying their weapons. In Ladybird Atlanta, LLC dba Ladybird Grove & Mess Hall partnered with Atlanta-based law firm other words, if a property owner does not Liam’s Restaurant Elarbee Thompson, which specializes in want to ban weapons altogether, it could still Mack II, Inc. labor, employment and complex litigation, make it subject to certain conditions; e.g., no R3K, Inc. dba Jet’s Pizza of Johns Creek to offer a webinar to GRA members to weapons allowed that are incapable of being Sobban help clarify the rights under the Safe Carry holstered (e.g., long guns, etc.).” Taverna Fiorentina The Albert Protection Act. Furthermore, in regards to implications on The Pub Perimeter One topic that was addressed was whether or not a patron leaves their weapon The Rival Group dba Gladys Knight’s whether a company had to take the in their private vehicle using valet, “unless Signature Chicken & Waffles same stance on allowing guns on their the person with authority to control access Venkman’s/Doux South Specialties property for all of their locations. to the parking lot has banned weapons from Wen Choo Choo, Inc. dba Wendy’s According to Elarbee Thompson, “the the parking lot, individuals (licensed and Western Sizzlin ZinBurger/Briad Group Safe Carry Protection Act does not unlicensed) are entitled to have weapons prohibit a company from implementing in their vehicles. There is also no statutory Allied Partners a different practice at each of its locations requirement that the weapon be maintained Capital City Electrical in Georgia.” Additionally, “an employer in a locked compartment within the vehicle in Enviro-Master of Atlanta may implement a policy, such as a a restaurant parking lot.” FPL Food, LLC Freshana Organic Solutions, LLC Workplace Violence Policy, that prohibits The GRA supports the right of private Marigold Pest Services employees from bringing weapons into property owners to make their own decision Wyngspan, Inc. the workplace. On the other hand, the on whether or not to allow guns on their property owner or person in legal control property. If property owners do not want guns Education Specialist of the private property through a lease, in their establishment, they can post a sign Six20 Partners rental agreement, licensing agreement, in their window stating so. If you have any Students contract or any other agreement to control questions about this new law, do not hesitate Genise Henderson, Le Cordon Bleu access to property may allow patrons to to reach out to the GRA at (404) 467-9000 or Sharon Santiago, South University carry weapons.” via email at [email protected]. ■ Joshua Smith, Atlanta Area Tech

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Serve Your Employees a Safe and Healthy Workplace By Dion Y. Kohler

estaurants and other eating and debris and tripping hazards. and initial training for new hires is required Rdrinking establishments are not • Burns and Scalds. Burns can occur and an important accident prevention tool. commonly thought of by employers as while cooking food and serving hot food When new hazards are introduced into the a hazardous place of employment and, or beverages. Proper training on the workplace, additional training is usually compared to manufacturing and other use of cooking equipment and personal required. industrial work environments, they are not. protective equipment such as protective Should OSHA conduct an inspection (no But, 11.6 million people in the U.S. work in cloth or mitts, aprons and long sleeves can advance notice will be given), proper legal such businesses and nearly 30 percent are reduce these hazards. advice should be obtained to protect the under 20 years old. For many, it is their first • Knives and Cuts. Training employees employer’s rights and minimize exposure work experience. on safe cutting and storage procedures to liability. ■ This makes it particularly important for and the use of heavy-duty gloves when employers in the food service industry to washing knives are recognized as effective Dion Y. Kohler is a shareholder with place adequate emphasis on workplace precautions. Jackson Lewis P.C. and has 30 years of safety through hazard analysis, familiarity • Workplace Violence. Employers are experience assisting employers solve a wide with applicable Occupational Safety required to provide for exit route doors at range of employment-related problems, and Health Administration (OSHA) all time. Preparing a violence prevention including workplace safety and OSHA regulations, proper employee training and program including training employees matters. He can be reached at kohlerd@ mandatory recordkeeping. in dealing with potential threatening jacksonlewis.com or (404) 525-8200. In addition to the human and societal situations, including robberies, is costs associated with workplace injuries, recommended. an employer who is found to have violated • Hazardous Chemicals. Some cleaners Uber Partner Program an OSHA standard, whether or not an are considered hazardous chemicals Offer your patrons a safe ride home injury occurs, can be subjected to fines as covered by OSHA’s Hazcom standard. This Uber is a mobile app that allows you high as $70,000 per violation. In addition, requires employers to provide information to request a ride at the tap of a button. workplace injuries and illnesses result in and training to employees regarding the In addition to being available in more increased workers’ compensation claims hazards of such chemicals and proper than 150 cities and 40 countries, uberX, and premium costs. protective measures, such as the use of UberBLACK and UberSUV options are An effective workplace safety program gloves and goggles, including car exhaust. available to residents of Atlanta and many begins with an analysis of the hazards to • Electrical Hazards. Regularly of the surrounding suburbs. which employees may be exposed when inspect and remove damaged electrical Recently, Uber partnered with the performing their job duties. Once these equipment, cords and outlets. Ensure hazards are identified, the appropriate employees do not use electrical cords in Georgia Restaurant Association (GRA) to method of eliminating the hazard should damp or wet areas unless approved for help bring more guests into GRA member be selected and implemented. such use. Properly label fusebox switches. restaurants, as well as provide a safe, • Noise, Heat and Cold Exposure. reliable and convenient trip to or from each The following are common hazards to Drive-thru employees may be exposed to of your establishments. which restaurant workers are exposed: excessive noise in headsets, car exhaust As part of the relationship with the GRA, • Strains and Sprains. Employees may be and heat or cold. Basic common sense Uber is pleased to offer restaurants, bars called upon to lift heavy boxes of product, protective measures can reduce this and hotels a number of benefits, including stacks of dishes, trays, tables, chairs and exposure and minimize the risk of injury. free rides for first-time Uber users. similar items. An employer should provide OSHA standards that apply to an Additionally, GRA members are eligible to training on proper lifting and carrying employer’s workplace should also be receive a free first ride up to $30 as part of techniques to avoid injury. If employees reviewed to ensure compliance. Many the New User Promotion. who do loading or stocking could have employers prepare a checklist of applicable Text the code GRA to 827-222 to their feet crushed, proper foot protection standards and conduct periodic self- download the app and receive your must be provided. inspections. Be aware though that OSHA first ride for free. For more information, • Slips, Trips and Falls. Spills should can obtain copies of these inspection results contact the GRA at (404) 467-9000 or be promptly cleaned up and employees and will investigate whether adequate [email protected] or email colin@ should wear non-slip shoes. Aisles and corrective measures were taken. uber.com. other paths of travel should be free of Annual safety training for all employees

RestaurantINFORMER.com | 9

AFC UPDATE Being an ACF Chef Means Being Part of a Worldwide Brotherhood By Joseph “Kully” Crean, CEC CCE MBA

World Congress Center Oct. 13-14, 2014. We have several exciting events happening at the Expo, including culinary competitions open to those working in the industry, cooking demonstrations and a Dueling Chefs Showdown at High Noon. Monday’s competition is sponsored by Wayne Farms and features their new product line, Chef’s Craft gourmet chicken sausage, in a traditional southern style dish – a burgoo. For this competition, we defineburgoo as a thick, highly seasoned soup or of and vegetables, so leave the squirrel, possum and other roadkill at home. Tuesday’s competition is sponsored by the U.S. Poultry Association and will feature dark chicken meat (thigh and leg) or turkey tenderloins with a side dish that features the s a member of the American Culinary Federation and egg. This competition requires contestents to prepare signature Athe Atlanta Chefs Association, Inc., you are automatically dishes with a tailgate theme. part of a global chefs organization – The World Association of The Dueling Chefs Showdown at High Noon will pit two well- Chefs’ Societies (WACS), or Worldchefs (www.worldchefs.org/ known local celebrity chefs head to head for 30 minutes to create en#) for short. multiple dishes with Wayne Farms new Chef’s Craft Chicken Worldchefs is a global network of chefs associations that was Sausage. It will be a showdown you don’t want to miss. founded in October 1928. Today, Worldchefs has 100 official chefs For competition rules and information, visit the ACF- associations as members that represent more than 10 million Atlanta Chefs Association webpage at www.acfatlantachefs.org. professional chefs worldwide. For more than 82 years, Worldchefs For more information on the Atlanta Foodservice Expo, visit has conducted a biennial congress in over 20 cities across the www.atlantafoodserviceexpo.com. ■ world. Worldchefs member’s benefits include: Attending and participating in Worldchefs congresses, Kully Crean, CEC®, CCE®, MBA Continental meetings and culinary competitions ACF - Atlanta Chefs Association, Inc. • Receiving monthly electronic newsletters/magazine President / ACF National Nominations • Free MyChefSpace account at www.worldchefs.org/en/user & Elections Committee • Educational opportunities – Southeast Region • Networking between member chefs across the globe • Cross cultural training opportunities • Participation in Junior Chef activities and more Here in Georgia, the ACF-Atlanta Chefs Association is gearing up for the 2014 Atlanta Food Expo at the Georgia

RestaurantINFORMER.com | 11 SO MANY WAYS TO GO HEALTHY

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7950 Spence Rd. | Fairburn, GA 30213 HEALTHY CHOICES, NO SACRIFICES Georgia Restaurants Serve Up Palate-Pleasing Options By Helen K. Kelley

ith so many take-out foods and restaurant meals targeted Was big contributors to the obesity crisis in America, more and more people are making conscious choices and eating healthier foods. Even chains are jumping on the bandwagon to address the growing wellness trend by adding an array of healthy menu choices and posting calorie and nutritional content in response to consumer demand. Photo: Sarah Ellis Sarah Photo: Heirloom Cafe serves up fresh food using local produce, like the Corn and Watermelon Salad, above, and a Old-fashioned Recipes Offer Healthy Returns Cucumber Salad with pickled mustard, salt-cured Here in Georgia, many locally owned restaurants are committed peaches and a grapefruit-ginger vinaigrette to providing healthy menu options. At Heirloom Café and Fresh

14 | Restaurant INFORMER September 2014 Market in Athens, treasured family recipes form the centerpiece of a menu that just naturally provides healthy choices. “We don’t necessarily call ourselves a healthy restaurant – we just are one,” says Jessica Rothacker, who opened Heirloom with the inspiration of what she calls “heritage” dishes – recipes that have been passed down through families, featuring strong Southern roots. “And healthy doesn’t mean you have to sacrifice taste.” Rothacker – whose own mother’s recipe for meatloaf is on the menu in the form of a sandwich – says that part of the interviewing process at Heirloom Café involves asking the prospective new employee about his or her favorite family recipe.

“We want to know what dishes have become family classics. Ellis Sarah Photo: From left: Co-owners Jessica Rothacker and Travis Burch with In that way, we also learn about the wonderful memories Chef de Cuisine Sal Speights at Heirloom Café in Athens created around the table; we learn more about food and the way it comforts generations,” she explains. “And then our chef their input for the menu and encouraging them to interact will recreate those dishes, putting his own spin on them, and with customers and each other. we’ll feature them on the menu.” “We make an effort to cultivate That “spin” includes composing dishes a positive work experience for our that balance heritage comfort food with “OUR GUESTS LOVE IT staff and make them feel like family,” lighter food. For example, Heirloom’s WHEN THEY CAN Rothacker says. “And we encourage that meatloaf is prepared with grass-fed HIT THEIR NUTRITIONAL conviviality to spill over between servers beef and is poached instead of roasted, GOALS FOR and guests. When you have happy which produces a leaner version than a THE DAY, BUT STILL employees, you have happy customers, traditional meatloaf. Appetizers feature GET SOMETHING THEY t o o.” local cheeses, fresh fruits and vegetables, WANT TO EAT.” Heirloom also offers a little healthy and breads are multi- or whole-grain. Jesse Gideon, incentive for its guests. Salads are made with ingredients like Fresh to Order co-founder, chef and COO “We have a wonderful, walkable salt-cured peaches, fresh corn and neighborhood, so we give a discount to cherry jam. customers who walk to our restaurant,” Rothacker says. “You Heirloom reworks classic dishes – such as gumbo and get a reward for getting here on your own feet!” spaghetti with handmade pasta – into healthier versions by using seasonal, locally sourced ingredients. Fortunately, there Good Products, Reasonable Portions K ey is good availability for these, with two local farmers markets Fresh to Order’s menu is exactly that – everything on the and many farms located within a 60-mile radius of Athens. list is made with fresh ingredients, right when the customer Rothacker feels that farm-to-table ingredients are the orders it. Jesse Gideon, co-founder, chef and COO, says this most important aspect of healthy eating and the reason for made-from-scratch and to-order concept is one of the keys to Heirloom’s mission of celebrating local growers and the healthier eating. community by crafting a “fresh take” on heritage dishes. “I just read a report of data collected regarding consumer “Local ingredients are at the center of everything we’re doing,” expectations of the word ‘fresh.’ Fifty-six percent of people she says. “Not only is the history of the dishes important, but surveyed said their expectation of fresh was that it was also the ingredients and the people who are providing those prepared just when they ordered it,” he says. “So we’re right on ingredients – the way they take care of their vegetables and track for healthier eating at Fresh to Order with our emphasis fruit and animals. It adds so much to the experience.” on fresh preparation.” In addition to healthy food, Heirloom Café promotes a Fresh to Order, an Alpharetta-based “fast-fine” dining healthy working environment for its employees, welcoming concept that has 13 locations in Metro Atlanta, Florida and

RestaurantINFORMER.com | 15 Tennessee, with two more slated to open this fall, has small, open kitchens, which Gideon says is by design and supports the restaurant’s mission. “’s size and tightness has a purpose, which is to require staff to place orders individually and continuously,” he explains. “It’s inefficient in ordering, but extremely efficient in freshness, quality and rotation of food.” In addition to preparing every item from scratch, including brines, marinades, dressings and other seasonings, Fresh to Order exercises portion control and includes a variety Photo Provided by Fresh to Order to Fresh by Provided Photo of ingredients in every dish that leave Fresh to Order menu options are not just healthy, but tasty, too, and the fast-fine dining guests feeling satisfied but not overly concept keeps prices reasonable so the whole family can eat healthier. full. And while the menu is chef- driven, a registered dietitian evaluates to increase others like protein,” Gideon says. “In the end, we find that our every item for its nutritional content. guests love it when they can hit their nutritional goals for the day, but still get “We discuss ways to reduce certain numbers something they want to eat.” like calories, sodium and saturated fat, and Healthier Meals for Kids Kids LiveWell is a collaborative effort between the National Restaurant Association and Healthy Dining to help parents and children select healthful menu options when dining out. Restaurants that participate in the voluntary program commit to offering healthful meal items for children, with a particular focus on increasing consumption of fruit and vegetables, lean protein, whole grains and low-fat dairy, and limiting unhealthy fats, sugars and sodium. Currently, more than 42,000 restaurant locations nationwide are part of The Kids LiveWell program benefits Kids LiveWell. Restaurants that join Kids LiveWell agree to offer and promote both restaurateurs and guests. a selection of items that meet qualifying nutrition criteria based on leading Participating restaurants get third- health organizations’ scientific recommendations, including the 2010 USDA party verification and promotional Dietary Guidelines. Healthy Dining’s team of registered dietitians has worked materials for qualified meals and with participating restaurants to identify and validate the menu choices that individual menu items. Parents and meet the Kids LiveWell criteria: caretakers get accurate information • Offer at least one full children’s meal (entrée, side and beverage) that to help them make informed decisions is 600 calories or less; contains two or more servings of fruit, vegetables, about their child’s meal. whole grains, lean protein and/or low-fat dairy; and limits sodium, fats There is a nominal fee to participate and sugar; in the program. For more information • Offer at least one other individual item that has 200 calories or less, on joining the Kids LiveWell program, with limits on fats, sugars and sodium, and contains a serving of fruit, contact Joy Dubost at the National vegetables, whole grains, lean protein or low-fat dairy; Restaurant Association at (202) 973- • Display or make available upon request the nutrition profile of the 5361 or [email protected]. healthful menu options; and • Promote/identify the healthful menu options. ■

16 | Restaurant INFORMER September 2014 Radial Café

has always been a little ahead of the curve when it comes to trends, such as its commitment to farm-to-table sourcing and exercising an environmental conscience. The same is true of Radial’s commitment to serving its customers healthy food made from high-quality ingredients. Restaurant INFORMER recently spoke with Frank Bragg, owner Photo by Li Su Photography of Radial Café, about the importance of customer input, local sourcing and more.

RI: Part of your tagline is “big local to supply our meat needs. Although they RI: How often do you evaluate those flavor.” Explain why you chose those are located just across the North Carolina requests and make changes on your words and what significance local border, they are able to keep up with our menu? ingredients play in creating healthier demand; they meet our requirements Frank Bragg: We make seasonal menu choices. for animal care and feeding; they are menu changes throughout the year; in Frank Bragg: These words are very carried through SYSCO, so there is not fact, I am about to go into mourning that important to us. “Big local flavor | small an additional delivery required; and peach season is almost over. We always carbon footprint” lets people know our guests always choose the flavor [of have our ear to the ground and make that we are serious about serving their ] when we do random taste changes when appropriate. While we good food and that we are going to be samplings. wouldn’t want to make changes too often, conscientious about our resources while it is nice being a small business because doing it. We definitely wanted a tagline RI: Are you noticing any particular it gives us that flexibility when we need it. that helped guide people to us for dining trends among your guests with and also gave them a sense of a big respect to healthy eating, such as RI: What are some of the most popular part of our mission. customers asking for lower-calorie healthy choices on your menu? selections, gluten-free options or an Frank Bragg: Hands down, our RI: Who are some of your local explanation of ingredients in each Superfood Salad is the most popular: providers, and why did you select dish? 100 percent organic shredded them? Frank Bragg: Radial Café has always cabbages, kales, carrots and broccoli, Frank Bragg: We try to source as close been a leader in food trends. We were tossed in a peanut-ginger vinaigrette to home as possible … and Atlanta has a farm-to-table years ago before it was with dried cranberries and pumpkin great wealth of local food artisans from “cool” to do so. We’ve seen a huge uptick seeds. This dish is served as an entree which to choose. However, in addition in gluten-free and Paleo diets, and we and as a side, and is also completely to selecting suppliers for highest quality have been catering to those needs for raw (another dietary trend for which we and flavor, we also have to consider the years. I am proud to say that we almost get requests). We also sell a lot of our producer’s ability to supply our volume never say “no” to any of our guests for a grain bowl: quinoa, farro, purple barley level, transportation, packaging and special request. It makes us very happy with roasted sweet potatoes, braised other factors. to accommodate our guests when they kale and grilled portobello in a roasted For example, we use Brasstown Beef have special dietary needs. tomato vinaigrette.■

RestaurantINFORMER.com | 17 The Man Behind the Curtain Going Behind the Scenes with Concentrics Restaurants Owner

and Founder Bob Amick Restaurants Concentrics By Erika Valko Bob Amick, right, with his son Justin Amick

has been a big year for Bob Amick, a familiar What inspired you to start a career in the restaurant 2014 name in the restaurant industry. His Atlanta- RI: industry? based restaurant operating group, Concentrics Restaurants, I’ve been in the restaurant business since I was a kid, 12 years recently opened several concepts across the U.S., including the old. It got in my blood and never left. innovative bowling eatery, The Painted Pin, and Juniper & Ivy, a San Diego concept with Chef Richard Blais. Amick, the brain You have been labeled “The Man Behind the behind these concepts, often remains out of the spotlight, letting RI:Curtain.” What does this title mean to you, and why the restaurant and its talent shine instead. do you prefer to stay out of the spotlight while letting the No stranger to the restaurant industry, Amick launched his restaurant, chef, etc. take center stage? career at an early age and never left. In the past five years, Con- I’m in the business of developing chef-driven, one-of-a-kind centrics Restaurants has gained a national presence with con- restaurants where the chef and management team is the most cepts in Florida, Alabama, North Carolina, Chicago, St. Louis important piece. They give the restaurants life. You can have all and more. the ideas in the world, but at the end of the day, I’m not the one Restaurant INFORMER recently spoke to Amick about the who makes it happen every day – they are. They are the team and process behind his development and management consulting talent who interpret my idea and bring it to life. services, his 2014 openings and what it’s like working with fam- We develop and design successful restaurants all over the U.S., and ily in the restaurant industry. I take great satisfaction in creating something and watching it become

18 | Restaurant INFORMER September 2014 successful. It’s not important whether it’s me or someone else who gets The phone rings a lot. We are excited about the projects that recognized. What’s most important is the experience of the restaurant we’ve completed and the ones we have in development. So far and the folks who are providing that experience to our guests. 2014 is busy all around, and we’re very thankful for that.

The Painted Pin recently opened in Atlanta. How is What do you think is the most valuable step in RI:this upscale bowling and eatery venue unique in RI: your development and management consulting comparison to your other concepts? process? My son asked me to get involved with him in his new venture. It The most important thing is to know your client – really was fun for me to bring my hospitality and service background to know and understand what the market is, where they go, what’s the entertainment and bowling business, all the while working with popular, what’s not, etc. This is the framework before you can do my son Justin. Our goal was to break away from the monotony of anything else. From there you can move to formulating an idea, the typical bowling alley design and create an ambiance and energy a concept, etc. while still focusing on the details – we have personalized lane-side ball and shoe deliv- e st h au ery as well as an all-star food and beverage W r Now with a program. – we succeeded in offering these n details and service and creating an ambi- ® GEORGIA

ance that really set The Painted Pin apart 3GEORGIA

o 3 from other bowling concepts. p

® LOCATIONS!LOCATIONS! Could you tell us a bit about RI:your other 2014 restaurant openings? What is making 2014 a with One-Stop Shopping at good year for you and Concentrics Restaurants? RESTAURANT DEPOT Already this year, we’ve opened FOR ALL YOUR CATERING & FOODSERVICE NEEDS Juniper & Ivy, our second concept with Richard Blais that was just named Best New Restaurant in San Diego, as well as GLUTEN-FREE my son’s boutique bowling concept, The PRODUCTS Painted Pin in Buckhead, and IOS Greek Kitchen, a full service Greek-inspired On Trend concept in Charlotte, North Carolina. Great Tasting We are also working on two concepts in Healthy Orlando, Florida, another in Columbus, Alternative Georgia, as well as a roof-top bar and • Fresh & Frozen Meats We now carry a line of foods restaurant in Louisville, , and a • Provisions • Frozen Foods for your customers who need to neighborhood tavern in Decatur. • Dairy • Cheeses • Seafood maintain a gluten-free diet. We’re also busy working in our own • Disposable Foodservice Supplies ADD GLUTEN-FREE restaurants here in Atlanta. We’re working • Restaurant Equipment & Supplies TO YOUR MENU! on rebranding our own PARISH in Inman • Janitorial Supplies Park with Chef Zeb Stevenson and are very excited about the changes to come. TWO urban licks is 10 years old, and we are 1803 Roswell Road 1455 Ellsworth Industrial Blvd. 6655 Crescent Drive going through a major refresh, including a Marietta, GA 30062 Atlanta, GA 30318 Norcross, GA 30071 new private dining option that seats 50 in (770) 971-2800 (404) 351-2501 (770) 416-6490 the upstairs space of the restaurant. ONE. midtown kitchen just launched a brand Wholesale Only. Not open to the public. Please bring your reseller’s permit on your first visit. new website; TWO, TAP and PARISH’s www.restaurantdepot.com are in development.

RestaurantINFORMER.com | 19 TAP: a gastropub just opened in the Hartsfield- RI:Jackson Atlanta International Airport. Do you have any advice for people looking to expand their restaurants? What is different about setting up and running an airport location versus a typical restaurant site? TAP Airport is a licensing agreement, so we don’t actually run it from day to day. The reality is, given all the regulations, it’s a whole different world – incredibly thorough, very difficult and the numerous agencies involved make it a long process. Albeit long, the result is gratifying; it is the busiest airport in the world.

Family affairs can be difficult in this business. RI:Having worked with your son, Justin Amick, do you have any tips on how to successfully work with family members in the restaurant industry? Regardless of how hard you try, family is family – with family comes ups and downs. It’s not just Justin; I work with my entire family on a daily basis. Sometimes the family side gets in the way,

but we try very hard to keep business, business and family, family. Restaurants Concentrics You can never tell family to stop being family. It’s what is most The Painted Pin, a boutique bowling alley that also features important. bocce, ping-pong, ski ball, darts and more, opened in June.

What are some of the challenges you have encoun- What are some of the most memorable experiences RI:tered while launching a new restaurant, and how RI: you have had in your career? did you meet those challenges? The night Bono walked in, unannounced, and ordered a pint It all comes down to people and the process – you can never from the bar at ONE. midtown kitchen. have too much talent, on any level. The biggest challenge, with any opening, is the process. It’s grueling and ever-changing. It’s What would you say are some of the biggest finding the talent who can deal with the changes, stick with us RI: successes you’ve experienced? through the process and ultimately execute your vision. My family and the fact that I still love what I’m doing.

More and more restaurants RI:are embracing healthy options and adopting sustainable and green/ energy efficiency initiatives. How do you incorporate these trends into your concepts, and what other trends do you see developing in the future? We committed to our environment and to the quality of the product we put on our plate. Our effort is to make both of those as compatible as possible – quality and a responsible product. We do what we can to make a difference.

What do you have in store for RI: the future? The surprise is ahead…that’s the fun of this business. ■

20 | Restaurant INFORMER September 2014 Get in the Mix If you want to be seen in the restaurant industry, you need to be in Restaurant INFORMER. More than 4,000 restaurateurs — restaurant owners, operators and chefs in Georgia — read Restaurant INFORMER. Check out the issues planned for the second half of 2014 and give us a call to see how you can get into the mix. 719.599.7220 www.restaurantinformer.com

October Atlanta Foodservice Expo Special coverage of the Expo, plus additional features. Bonus Distribution at the Atlanta Foodservice Expo.

November/December GRACE Awards Issue Featuring finalists and winners of the GRA’s annual awards. Bonus Distribution at the GRACE Awards Gala.

January/February Annual Supplier Directory A resource used throughout the year to source suppliers.

RestaurantINFORMER.com | 21 Want to grow your restaurant? Get out of it! Joining trade organizations like WFF can help your career and make you a better leader By Ellen Hartman

hen Susan Gambardella started in her career, she was The WFF is a trade organization with nearly 4,000 members Wgiven some sage advice: be an authentic leader. For from 200 companies representing all aspects of the industry. Gambardella, being authentic meant leveraging her natural But Gambardella says it’s so much more than that. strengths and being crystal clear on what was important to her “WFF has as its mission to advance women leaders, driving career and personal life – and to go after it with unwavering growth for both individuals and organizations,” Gambardella commitment and gusto. says. “It was integral to my professional growth and has As a younger woman, this meant a work-life integration become the trusted source for leadership development, which that allowed her to be a great mom and wife while successfully delivers a pipeline of women talent who are ready to advance advancing her career and delivering to the next level.” strong business results to her employer. I spoke with Susan at the 2014 Executive Summit, one of Gambardella succeeded – she is now several development conferences the WFF hosts each year, a mother of two and a vice president about the WFF and how the organization is delivering on its at The Coca-Cola Company – and promise. she strives to help other young women do the same through her How is WFF advancing women leaders? involvement and leadership role as As I progressed through my career, WFF offered Chair of the Women’s Foodservice leadership development programs as well as developmental Forum (WFF). opportunities for me to grow and expand my skills. In my

Susan Gambardella, vice-president of the Wendy’s Global Account Team for Coca-Cola Refreshments

22 | Restaurant INFORMER September 2014 role now, I look to deliver these same opportunities to our About a third of our members are men, because they recognize members, drawing on both fact-based insight and expert the organization’s value for their own personal growth and for leadership perspectives to develop highly effective content. their businesses. WFF carefully identified the 12 research-based core competencies that are proven to be essential for women to How would you compare the WFF to other advance their careers, and we develop our content around development groups? each element. We might have Lorna Donatone, chief operating I really think WFF stands alone. I have not come across any officer of Sodexo, Inc., speaking on business and financial other organization that delivers the type of competency-based acumen; educational seminars on such topics as strategic content we provide. We offer breakthrough research, best-in- thinking and visioning, driving for results and leading people- class training, development and speakers, and alliances with building high-performance teams; Mickey Mills, president of the Kellogg School of Management at Northwestern University, O’Charleys, conducting a webinar on risk taking, coaching where the faculty teaches us on future trends and potential and mentoring others; and legendary Executive Coach solutions for the challenges ahead. Moreover, we make a Debra Benton speaking on building networks and influence clear connection to the industry, with experts in foodservice and diplomacy. Furthermore, WFF conducts research delivering content and mentoring emerging leaders. studies to examine leadership tactics, particularly Leading Self: Awareness and Insight, Building Trust, Initiative and What specific events does WFF offer? Communication and Listening. We provide development programming throughout the year, which also extends throughout our members’ career. Is WFF just for senior women? Our annual conference is three days packed with excellent Not at all. In fact, we provide leadership development leadership development programs and attended by 3,000 men for emerging leaders and executives across a wide range. The and women. The Executive Summit is an invitation-only event other misnomer is that our group is exclusively for women. for top executives in the industry. We host Regional Connects

RestaurantINFORMER.com | 23 “It’s critical to understand what you are good at so you can leverage your strengths, but also you do need to be aware of what your potential derailers are so you can work to fill in those gaps.” — Susan Gambardella, Coca-Cola Refreshments throughout the year – learning events in key cities across authentic, take personal control of their own development the U.S. and Canada – and monthly online training courses and to build authentic connections along the way. and speakers. Members can also participate in the yearlong When my senior colleagues ask me for advice or insights, I Executive Leadership Program where a class of up to 30 always tell them to “know thy self.” It’s critical to understand individuals study coursework developed by the Kellogg what you are good at so you can leverage your strengths, School of Management. We also have the ability to help but also you do need to be aware of what your potential companies further develop their people by collaboratively derailers are, so you can work to fill in the gaps. developing tailored programs and content specifically for I think learning is a lifetime process. I strive to read the their organizations or affinity groups. newest business tomes and to stay connected to what drives the business at all times. I also think knowing yourself and Do you have any success stories? being self-aware is critical so you can understand how your Well, I know of hundreds of women who have management style affects others. benefited, but I’ll tell you about two outstanding women Susan Gambardella is Vice President of the Wendy’s Global specifically. Wendy Davidson, president of the Specialty Account Team for Coca-Cola Refreshments. Prior to this Channels Division at Kellogg’s, joined WFF 11 years ago. assignment, Susan led Coca-Cola North America’s Integrated Thanks to the new skills and disciplines she learned, the Marketing team and served as Central Region Vice President valuable coaching and mentoring provided and the deeper for Coca-Cola FoodService, where she was responsible for relationships she formed with clients at conferences, Wendy managing sales and cross-functional customer relationships has been promoted eleven times – that’s a promotion every in 20 states in the central U.S. In addition to her leadership year since she joined. on Women’s Food Service Forum, Susan also serves on the Kat Cole, president of Cinnabon is another great example. boards of Junior Achievement of Atlanta and the National Kat says that WFF put her on a fast track to learn how to Restaurant Association as Vice-Chair on the Sustainability lead, influence and communicate. As a result, she believes Committee. ■ she matured as a leader more quickly. Cinnabon and Focus Brands are benefitting from that talent. As for me, WFF offered me exactly what I needed. By Ellen Hartman, APR, Fellow PRSA, is the getting involved and, more importantly, engaged with CEO of Hartman Public Relations, a full- WFF, I was able to find unique opportunities to further service public relations agency specializing my development, earn a seat on the board of the National in the foodservice Industry. Hartman has experience working for Coca-Cola Restaurant Association and also serve as Chair of the WFF Refreshments, Olo Mobile/Online Ordering, working alongside some of the smartest and most talented Chili’s, Huddle House, First Watch, Fresh leaders in our industry. To Order and Uncle Maddio’s and many QSR brands including Popeyes, Church’s and Arby’s. An industry leader for more than What advice do you have for a young person just 25 years, Hartman is active in the Women’s Foodservice Forum, starting her career and for the senior executives? Les Dames d ’Escoffier International and has served on the I coach the young women in WFF to really understand board of the Georgia State University School of Hospitality. She the business from the ground up, both the people side earned her APR accreditation from the Public Relations Society and the P&L, so they can take a strategic and long view. of America and is a member of PRSA’s Fellow program for senior I also coach them using the great advice I learned – to be accomplished professionals.

24 | Restaurant INFORMER September 2014 Celebrity Chefs to Headline the 2014 Atlanta Foodservice Expo

Robert Irvine to Deliver Keynote Address Local Industry Leaders Come hear Keynote Speaker and a panel of local industry experts this To Share Tips for Success October. On October 14, the Keynote Big names in the restaurant industry are on tap for this year’s Atlanta Foodservice Panel of Industry Leaders will Expo Oct. 13 and 14, from a nationally recognized celebrity chef to local restaurant bring together four local industry owners who are seeing success. restaurant owners who will share Celebrity chef, restaurateur and entrepreneur Robert Irvine will deliver the opening their viewpoints on what it takes to day keynote address October 13 and will also conduct a meet-and-greet session with succeed in the highly demanding attendees afterwards in the Comcast Business booth. world of restaurant ownership. With more than 25 years in the culinary profession, Chef Robert Irvine has cooked The panel will include Kevin all over the world and participated in a number of cooking challenges. Before his stint Gillespie, Todd Ginsberg, Robby on TV, he served time in the British Royal Navy. In the years that followed, Irvine has Kukler and Todd Rushing and will cooked his way through Europe, the Far East, the Caribbean and the Americas, in be moderated by Steak Shapiro, hotels, on the high seas and even for the Academy Awards. founder and host of Atlanta Eats. As the host of one of the ’s highest-rated shows, Restaurant: Impossible, Irvine is best known for saving struggling restaurants across America by assessing and overhauling the restaurant’s weakest spots. Since 2013, Irvine has hosted Restaurant Express on the Food Network, in which he mentors and challenges aspiring chefs. Now going on its third year, Irvine continues to tour his live show, Robert Kevin Gillespie opened his res- Irvine LIVE, across the . taurant, Gunshow, in the Glenwood He also operates Robert Irvine’s Nosh Park neighborhood of Atlanta in in South Carolina and is the author of May 2013. His next restaurant, two cookbooks, Mission: Cook! and Terminus City, is scheduled to Impossible to Easy. Irvine was previously open in 2015. An Atlanta native, the host of Food Network’s Dinner: Gillespie began his culinary edu- Impossible and . cation at the Art Institute of At- Robert Irvine’s presence at the event is lanta and went on to hold different made possible by Comcast Business as part positions at several well-known of their ongoing partnership with Irvine to Atlanta restaurants, including further educate the hospitality and restaurant chef de partie at Atlanta Grill at industries on the importance of using The Ritz-Carlton, sous chef at technology to help improve efficiency, increase TWO Urban Licks and chef de revenue and reduce costs. cuisine at Woodfire Grill.

RestaurantINFORMER.com | 25 Todd Ginsberg is the Todd Rushing is a chef and co-owner of The partner in the nationally General Muir as well as acclaimed Atlanta-based, Fred’s Meat & Bread and Concentrics Restaurants, Yalla at Krog Street Mar- which owns, manages ket. Ginsberg is a graduate and develops concepts of the Culinary Institute across the country. of America at Hyde Park, Rushing is responsible N.Y. He started his career at The Dining Room at The Ritz-Carl- for creating innovative ton in Atlanta, led the kitchens at Asher in Roswell, Ga., and wine programs. In addition to owning Atlanta’s ONE. Midtown Madison’s in Highlands, N.C., and spent time at Lucas Carton kitchen, TWO urban licks, TAP, PARISH and The Spence, in Paris and at Alain Ducasse in New York. Rushing, along with Bob Amick, current owner and founder of Concentrics Restaurants, offer a full-service development and Robby Kukler’s legacy with Fifth Group management team that provides A-to-Z solutions to any food Restaurants, Atlanta’s award-winning chef and beverage operational needs. and community-driven hospitality group, began in 1993 with the opening of South City The second annual Atlanta Foodservice Expo is the only event Kitchen in the heart of . As in Georgia and the Southeast to bring together all sectors of the co-founder and partner, Kukler leads and restaurant, foodservice and hospitality industries with a broad mentors Fifth Group Restaurants’ Operations, Marketing and range of the best suppliers. It will be held October 13-14 at the Recruiting teams and heads new concept development. He is a Georgia World Congress Center in Atlanta. longtime member and advocate of the Atlanta Community Food For additional information, please visit www.AtlantaFood- Bank and a frequent industry speaker and advisor. serviceExpo.com. ■

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26 | Restaurant INFORMER September 2014 INDUSTRY EVENTS

September 2014 October 2014 ACF November Meeting James Beard Foundation’s Atlanta Greek Festival November 3 – location to be determined Taste America October 2-5 – Atlanta “Afternoon in the Country” Hosted by September 12-13 – King Plow Event ACF October Meeting the Atlanta Chapter of Les Dames d’ Gallery, Atlanta October 6 – Phoenix Produce, Escoffier International International Gourmet Foods 2014 Forest Park November 9 – Serenbe, Palmetto Product Showcase Atlanta Foodservice Expo 2014 Savannah Food and Wine Festival September 15 – Crowne Plaza October 13-14 – Georgia World November 10-16 – Savannah Perimeter at Ravinia, Atlanta Congress Center, Atlanta Georgia Food Code Briefing Open Hand Atlanta’s Party Taste of Atlanta November 19 – GRA Office, Atlanta in the Kitchen October 24-26 – Midtown at Tech September 18 – King Plow Event Square, Atlanta December 2014 Gallery, Atlanta ACF December Meeting 5th Annual Sunday Supper South Edible Agriculture Tour (EAT) December 1 – Gourmet Foods October 26 – Bacchanalia, Westside Georgia International, Atlanta Provisions District, Atlanta September 20 – Kennesaw State Chatham County Food Code Briefing University, Kennesaw November 2014 December 2 – Georgia Power Customer NRA-PAC Fundraiser 8th Annual GRACE Awards Gala Resource Center, Savannah September 23 – Canoe Restaurant, November 2 – The Foundry at GRA Coastal Chapter Meeting Atlanta Puritan Mill, Atlanta December 3 – The Pirates’ House, Savannah

Restaurant INFORMER’s

PREFERRED SUPPLIER LIST

The companiesThese companies listed belowlisted beloware leaders are leaders in the in restaurant the restaurant industry industry and andshould should be consideredbe considered a parta part of ofany any restauranteur’s restauranteur’s preferredpreferred supplier supplier list. list.Each Each of theseof these suppliers suppliers participates participates in in Restaurant Restaurant Informer’sINFORMER’s Power Power of Eight of Eightmarketing marketing program. program. To To learnlearn more more about about this this program, program, call 719.599.7220 or or email email [email protected] [email protected] Gas South Gas South is one of Georgia’s leading natural gas providers serving 1.866.512.3129 more than 260,000 customers throughout the state. We’re proud to [email protected] serve the restaurant industry and are pleased to provide discounted gas-south.com/gra rates and waive customer service fees for GRA members. Gordon Food Service North America’s largest family-owned foodservice distributor, 502.215.1000 Gordon Food Service has been in business for over 115 years. GFS [email protected] is proud to serve restaurants, schools and healthcare facilities with a www.gfs.com wide array of services and products. McAlister’s Deli McAlister’s Deli features hand crafted made to order food and our 888-855-3354 Famous Sweet TeaTM served in a fast casual environment with more [email protected] than 320 in 24 states. www.mcalistersdelifranchise.com

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Siftit Siftit’s patent pending process provides restaurants the flexibility to [email protected] easily order their specs across suppliers based on specific preferences. www.siftit.com Suppliers can easily update their item and price data on a confidential basis and shift time from order entry to servicing their accounts. Sysco Food Services of Atlanta A leading foodservice marketer and distributor. Sysco distributes 404.765.9900 food and related products to restaurants, nursing homes, schools, [email protected] hospitals, and other related venues. www.syscoatlanta.com

US Foods US Foods®, your official food supplier, offers a broad range of 770-774-8524 products from national brands, private label, exclusive brands, [email protected] equipment and supplies to all segments of the foodservice and www.usfoods.com hospitality industry.

RestaurantINFORMER.com | 27 T Halpern’s and Prime Wine SHOTS some networking. Attendees enjoyed from game steak, seafood, birds everything and ham to w 28 the Ritz-Carlton Atlanta Chefs Shaun Thomas andCasey Burchfield of | SNAP Seafood and PrimeSeafood Wine &Spirits. Restaurateurs and retail liquor stores rows the walked of tables, sto here was much noshing and sipping at recent the Food, Wine and Spirits Show, hosted by Halperns’ Purve Restaurant INFORMER September 2014 September C Give Me Five Dorine Buche of BLT Steak. Town Club; and Kathleen Country Miliotis of Davio’s Northern Italian Steakhouse wi Juan of Cortés Restaurant Eugene; Jonathan Beatty of with Silvio Ecco Garcia of Cherokee Pani with Constantinescu Harry of The Box;Dave Juice Snyder of Halyards and Tramiciwith of The with Luminary Perrine Prieur of Perrine’s Wine Shop;Chef Meherwan Irani Chaiof sommeliers. This year featuredthe following chef sommelierand pairings:Eli Chef Kirshtein hunger.childhood evening The featured a remarkable dinner created by five chefs and five Strength’s Give Me Five event. Share Strength Our is an organization on ending focused herokee Town Club and hosted Country hundreds of guests insupport of Share Our Ron Horgan Deihl,Michael Ray Farmer, Howard and Halpern ine, whisky and beer. Maison on Maison Telfair withhiswife ofLa Chef Sowinski Heinz pping for tastings and yors of Steak and th th

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