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RESTAURATEUR { Quarter 2, 2018 } OFFICIAL PUBLICATION OF THE DELAWARE RESTAURANT ASSOCIATION Delaware RESTAURATEUR{ Quarter 2, 2018 } The “Rhode” TO NATIONALS DELAWARE PROSTART STUDENTS HOST ANNUAL FUNDRAISING DINNER & STATE WINNERS ADVANCE TO RHODE ISLAND FOR NATIONAL STUDENT INVITATIONAL! INSIDE THIS ISSUE • 4th Annual DRAEF Fundraising Dinner • Q&A Feature: Peter Buoncristiano • New FDA Menu-Labeling Laws go into Effect CONTENTS FEATURES 04 Professionalizing Apprentice Models: The Restaurant Industry Approach 06 The ‘Rhode’ to Success for Delaware ProStart Students 09 Governor Carney, House of Representatives Welcome DE ProStart Students to Legislative Hall 10 4th Annual DRAEF Fundraising Dinner 12 Q&A Feature: Peter Buoncristiano 06 13 HR Tips for Managing Teen Workers 16 New FDA Menu-Labeling Laws go into Effect 18 Proven Success Record of Apprentice Programs DEPARTMENTS 20 Buyer’s Guide 23 Industry Calendar 16 18 Published for DIRECTOR of PUBLISHING To submit editorial or Published by DELAWARE RESTAURANT Krystie Dovenmuehler request information — E&M Consulting, Inc. ASSOCIATION [email protected] 1107 Hazeltine Boulevard DESIGN MANAGER P.O. Box 8004 p. 302.738.2545 Suite #350 Jeremy Davis Newark, DE 19714 Chaska, MN 55318 p. 302.738.2545 LAYOUT & DESIGN For information p. 800.572.0011 f. 302.738.2546 Caleb Tindal regarding advertising f. 952.448.9928 www.delawarerestaurant.org please contact Marc www.emconsultinginc.com SALES MANAGER at 800.572.0011 or Mike Lindsay [email protected] Please note: Editorial and contents of this magazine reflect the records of the Delaware Restaurant Association (DRA). DRA has done their best to provide useful and accurate information, but please take into account that some information does change. E&M Consulting, Inc., publishers and DRA take no responsibility for the accuracy of the information printed, inadvertent omissions, printing errors, nor do they endorse products and services. We take no responsibility regarding representations or warranties concerning the content of advertisements of products/services for a particular use, including all information, graphics, copyrighted materials, and assertions included in the advertisements. The reader is advised to independently check all information before basing decisions on such information. Quarter 2 delawarerestaurant.org 3 welcome 2018 DRA BOARD OF DIRECTORS CHAIRMAN OF THE BOARD Professionalizing Apprentice Models: Jeff Cook, 2 Fat Guys VICE CHAIR The Restaurant Industry Approach Scott Kammerer, SoDel Concepts TREASURER Carrie Leishman, President & CEO Carl Georigi, Platinum Dining Group IMMEDIATE PAST CHAIRMAN Steve Montgomery, The Starboard/Bethany Blues When one thinks of apprenticeship, images of craftsmen huddled over a tool bench during the 17th century PRESIDENT & CEO Carrie Leishman come to mind, or more currently of laborers in the “trades” earning low or non-professional wages. As parents we shunned these careers and pushed our children into expensive colleges with the new promise of DIRECTORS Bob Ashby, Ashby Hospitality success. The millennial dilemma of skyrocketing student debt, alongside a generation of college graduates Chris Bisaha, Henlopen City Oyster House / with no real career-ready skills headlines our daily news feed…. and companies nationwide are experiencing The Blue Hen historically low unemployment and lamenting a lack of skilled applicants coming through their doors. Dena Calo, Saul Ewing LLP Dr. June Clark, Delaware State University According to the National Skills Coalition, there are 5.9 million job openings in the United Matt DiSabatino, Striper Bites/Kindle/Half Full States, and 6.6 million unemployed Americans. The skills gap is a major reason why these jobs Dennis Forbes, Cool Springs/Restaurant 55 continue to go unfilled, especially for those jobs that don’t require a four-year college degree. Ryan German, Caffé Gelato Jeffrey Gosnear Apprenticeships are an alternative and can begin to address this need. , Grotto Pizza Inc. Demi Kollias, Claymont Steak Shop Apprenticeships are programs that provide on-the-job training and instruction for workers in highly-skilled Betsy LeRoy, Pizza By Elizabeths Jean Lloyd, BDO USA LLP occupations across a range of industries and now with the support and partnership from the National Steve Lucey, Six Paupers/Ulysses Restaurant Association, apprenticeship is taking off in restaurant management and hospitality. Gianmarco Martuscelli, Martuscelli Restaurant Group Dollar for dollar, no workforce training method packs as much punch as apprenticeship. Every federal dollar Bobby Pancake, High 5 Hospitality invested in apprenticeship programs brings a $27 dollar return on investment. Apprenticeship combines Paul Ruggerio, NKS Distributors hands-on training with college course work, and is paired with scalable wage increases. This earn-while-you- Eric Sugrue, Big Fish Restaurant Group learn model leads directly to mastery of a trade without the burden of high tuition fees and student loan debt. Xavier Teixido, Harry’s Hospitality Group Apprenticeship is key to addressing youth unemployment, widening income disparities and the shrinking of Steve Torpey, Stanley’s Tavern Bob Trostel, Breatkthru Beverage Delaware the middle class. Nine out of ten apprentices are employed immediately upon finishing their training, at an average starting salary of around $50,000 a year, and those who complete apprenticeships earn $300,000 DIRECTOR EMERITUS Sydney Arzt more over the course of a career than peers who did not participate in apprenticeships. Sam Calagione Kevin Davies, Chair Emeritus We are a proud partner with the Delaware Department of Education’s ‘Pathways to Prosperity’ initiative. Les Dukart Both organizations recognize the value of the apprenticeship model through our commitment to ProStart— DRA & DRAEF STAFF the nationally recognized culinary and hospitality management program in 18 high schools serving 3,000 Carrie Leishman, President & CEO students. This school to work initiative prepares students for fast growing careers in culinary and hospitality Raelynn Grogan, Director of Education management. ProStart is the model Pathway with a strong focus on certification, educator professional Karen Stauffer, Director of Communications development and workplace learning. In fact, 55% of our ProStart juniors and seniors are working and more Rae Whichard, Membership Manager Simone Bianco, Project Coordinator than half of those (65%) are earning and learning in restaurants! ProStart apprentices are learning the latest in hospitality education while working in Delaware’s largest small business employer! 2018 DRAEF BOARD OF DIRECTORS In the coming year, the Delaware Restaurant Association and its Educational Foundation will look to CHAIRMAN OF THE BOARD expand the professional apprenticeship model already working in our schools and help develop additional Josh Grapski, La Vida Hospitality opportunities for kitchen apprenticeships and apprenticeship programs for Opportunity Youth, those in work- VICE CHAIR release programs, as well as out of work adults. Ed Hennessy, Delaware Technical Community College We are working to offer opportunities to open doors for everyone as well as create a pipeline for skilled employees TREASURER Tom Hannum, Buckley’s Tavern in our restaurants. Apprenticeship offers the value and promise a skilled workforce for Delaware’s future. SECRETARY Meghan Lee, Heirloom Very Truly Yours, PRESIDENT & CEO Carrie Leishman IMMEDIATE PAST CHAIR President & CEO, Delaware Restaurant Association Meghan Gardner, Blue Moon President & CEO, Delaware Restaurant Association Educational Foundation DIRECTOR Mike Gershenfeld, Sysco Eastern Maryland Xavier Teixido, Harry’s Hospitality Group 4 Quarter 2 Training From the Delaware Restaurant Association Educational Foundation Delaware law requires the Person-in-Charge (PIC) to demonstrate Food Safety knowledge in order to comply with the updated Food Code. The 2013 Food Code mandates that ALL foodservice establishments must have a certified food protection manager on the premises at all times. The ServSafe® Food Protection Manager Certification meets that requirement. Certification is valid for five years. Classes are open to both Delaware Restaurant Association members and the public. It is highly recommended that participants register for the full class that includes the Sixth Edition ServSafe® Manager Textbook. CLASSES & FEES: Description Price Online 1 Day Course $180 $125 online course ONLY DRA Members - Includes study activities, class, textbook, (per person) *examination must still be are still eligible review session, proctored examination, & lunch purchased and taken with a proctor (see pricing below) for classes held Exam ONLY $85 N/A on site, with *For first time examinees & (per person) 1 FREE spot online course participants given per Recertification/Retesting $85 N/A *Exam only (per person) hosting location. Contact Raelynn Grogan via phone (302)738-2545 or email [email protected] to register or with any questions! STAFF TRAINING OPPORTUNITIES: ServSafe Online Allergen Course & Assessment: $22 Visit www.servsafe.com/allergens for more information. NOT A MEMBER? NO WORRIES! Delaware Restaurant Association Membership not necessary for any class or event attendance. If you are interested in learning more about membership benefits, please contact Rae Whichard at 302.738.2545 or at [email protected] UPCOMING SERVSAFE TRAINING OPPORTUNITIES June 11th July 16th August 13th September 10rd ServSafe Manager Class & Exam
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