NORTH AMERICA NORTH THE ALI GROUP MAGAZINE ISSUE 5 | JANUARY 2017 COASTAL ITALIAN BEAUTY MAKES WAVES IN MINNEAPOLIS UNIVERSITY HEALTH NETWORK – TORONTO IMPROVING FOOD QUALITY AND CUSTOMER SATISFACTION SLS BRICKELL HOTEL & RESIDENCES MAKING A SPLASH IN THE MIAMI CULINARY SCENE ALI GROUP On behalf of everyone at Ice Systems, houses our Ali Group, I’d like to welcome corporate offices as well you to this issue of Aliworld, as a complete test kitchen dedicated to the North and full training facilities to America market. help us serve our customers This has been a challeng- even better. As you’ll see in ing year for global food- this issue, we put our new service but I’m pleased to headquarters to good use say that we have met those by bringing in 40 clients challenges and prospered for Ali University, where by providing our custom- we showed them the latest ers with not only products products and technologies but innovative and efficient from multiple Ali Group solutions as well. In a year North America brands. where growth in the food- Another change that service industry in North you’ll be seeing soon on America could be termed various branded materials moderate at best, through- from our companies around out all the companies of the globe is the tagline “The Ali Group North America we have kept our Spirit of Excellence.” It expresses our commit- focus firmly on supplying our customers with ment to constant improvement. At Ali Group, products that save them time, labor and costs excellence is a journey and we are passionate to help them achieve success in their field. travelers. Several of these success stories are high- Along those same lines, we have provided lighted in this issue. You’ll see some of the ways all of our companies worldwide with brand- hospital systems provide food to their patients ing guidelines to ensure we’re speaking with a quicker and with less waste. We’ll show you how consistent voice across all our brands. a stadium in Mexico serves more than 50,000 As of September 1, 2016, I have assumed hungry sports fans in a very short time frame. the position of Chief Executive Officer of the Plus you’ll discover how all types of commercial Ali Group. In this position, I will be working restaurants, from a chic speakeasy nightclub to a with all 77 of the Ali Group companies world- down-home chicken fingers chain, are thriving wide as well as continuing my role as Chief by offering customers food and atmosphere that Executive Officer of Ali Group North America. they just can’t get anywhere else. I look forward to working with all of the Ali This issue of Aliworld also includes informa- Group companies globally — and with my tion on the latest trends in the industry to keep father, Luciano, who continues in his role as you on top of what you need to know through- chairman — as we move forward. out the coming year. In closing, I would like to congratulate my Our continuing growth throughout North father on his receiving the Industry Icon award America has brought about some exciting new from Foodservice Equipment & Supplies maga- changes, not the least of which is our new zine (see page 18). There was never a more headquarters building in Vernon Hills, Ill. richly deserved honor. This building, which is shared with Scotsman Enjoy Aliworld. Filippo Berti Chairman and Chief Executive Officer, Ali Group North America Chief Executive Officer, Ali Group 1 ALIWORLD CONTENTS 48 COVER STORY SUCCESS STORIES 40 IMPROVING FOOD QUALITY AND CUSTOMER 4 COASTAL ITALIAN BEAUTY 23 A TEAM EFFORT SATISFACTION MAKES WAVES IN How Froedtert Hospital works with University Health Network – Aladdin to provide room service Toronto partners with Burlodge to MINNEAPOLIS produce patient meals. At Monello, casual and flavorful delivery. Italian food is on the menu. 26 MENUMASTER MAKES THE CUT 44 A SUCCESSFUL In a trendy food hall, Pat LaFrieda COLLABORATION TRENDS produces delectable food in a small Cirsea is producing artisan ice space. creams in Charleston, S.C. 10 CASUALLY SPEAKING How fast-casual restaurants are 30 DUCK DONUTS STICKS WITH 48 CHAMPION HELPS GEORGIA shaking up the industry. WHAT WORKS STATE FEED ITS HUNGRY Duck Donuts has found the recipe for STUDENTS 14 TOP TEN TRENDS success when it comes to donuts. A new dining hall overcomes back- Consultants weigh in on the next of-the-house design challenges. foodservice trends. 33 CRAFT COCKTAILS AND CREATIVE CUISINE AT A 52 ICE-O-MATIC GETS AN “A” PEOPLE TIJUANA SPEAKEASY FROM CAPTAIN D’S 18 A restaurant and speakeasy are An up-and-coming seafood chain LUCIANO BERTI RECEIVES changing the culinary scene in uses ice both in the front of the INDUSTRY ICON AWARD Mexico. house and in the kitchen. Our founder and chairman is honored by a top industry publication. 36 ARBY’S HAS THE MEATS… 54 MEET MEXICO’S GAME- 20 THE VIEW FROM LATIN AND THE GROWTH CHANGING NEW SOCCER Delicious new sandwiches are STADIUM AMERICA easily prepared with Beverage-Air In Monterrey, a stadium is serving José Nicho discusses this expanding equipment. thousands of hungry sports fans. market. COVER STORY ALIWORLD 70 66 58 58 BREAKFAST CONCEPT 73 THE ULTIMATE IN 81 ICE-O-MATIC HOSTS SUMMIT EVOLVES THROUGH CULINARY CONVENIENCE ON ENERGY REGULATION AND INNOVATION Moyer Diebel’s undercounter dish TRENDS How Snooze an A.M. Eatery is machine. Restaurant operators learn how to making breakfasts brighter. save energy. 74 EGRO BYO: THE FUTURE 60 ROASTING PLANT BLENDS IN A CUP 82 GELATO WORLD TOUR TAKES COFFEE WITH TECHNOLOGY A game-changing machine for CHICAGO BY STORM Automation and technology are artisan coffee drinks. The Windy City turns into Gelato helping to make this coffee chain a City. success. 76 NEW CMA MACHINE HANDLES GROWLERS ALI GROUP WORLDWIDE 64 RAISING CANE’S RAISES The perfect machine for the growing craft beer segment. THE BAR 86 AROUND THE WORLD A perfect pair: tasty chicken fingers Worldwide news roundup and drinks with Scotsman ice. 77 PIZZA PREDICTIONS A top pizza consultant surveys the segment. 90 OUR BRANDS 66 MAKING A SPLASH IN THE Ali Group’s sector expertise MIAMI CULINARY WORLD Elegant dining at the SLS Brickell EVENTS 92 YOUR GLOBAL PARTNER Hotel & Residences. Ali Group contact information across the globe 78 NEW ALI GROUP NA INNOVATION HEADQUARTERS HOSTS ALI UNIVERSITY 70 A HOLE IN ONE Consultants gather to learn the Sugar Shack Donuts is making latest information and trends. creative, patron-pleasing donuts. 54 COVER STORY COASTAL ITALIAN BEAUTY MAKES WAVES IN MINNEAPOLIS 4 ituated on the ground floor of the historic Ivy Hotel, Monello Sbrings a warm and welcoming taste of coastal Italy to the heart of downtown Minneapolis. Owned by local multi- concept operator Jester Concepts, the restaurant’s comfort- ably sophisticated ambience and modern approach to classic Italian cuisine make it a new standout on the city’s burgeoning culinary scene. Developed as part of a recent $8 million renovation of the Ivy Hotel to better reflect luxury travelers’ tastes — more contempo- rary colors, finishes and furnishings and a stronger focus on expe- rience — Monello hits that mark for diners as the Ivy’s signature restaurant. Replacing an existing concept at the property, which was outdated and underperforming, the space was reimagined to give Monello its own 5 COVER STORY restaurants, was recruited to run the kitchen. For DeCamp, the opportunity to run his own kitchen and create something fresh, authentic and modern while honoring classic Italian ingredients and techniques was irre- sistible. Comfortably classified as relaxed fine dining, his menus straddle rustic simplicity and elegant presentation of fresh, authentic ingredients. “Our overarching focus is to offer a modern approach to classic Italian, specifi- cally Italian cuisine from the Campagna coastal regions,” DeCamp says. “As such, we’re very heavily seafood and pasta focused. We have a section on the menu dedicated to crudo, which are composed, Italian-style raw fish dishes, and at any given time, we might have nine different entrance, enhanced visibility from the street and filled and unfilled pasta dishes on the menu.” outdoor patio dining. Grays, light blues, creamy Monello’s seasonally changing menu fea- whites, natural wood and white marble create tures crudo standouts such as Sea Urchin with an airy, modern feel, while zinc-topped tables, Cucumber and Hazelnuts, Langoustine with custom floor tiles, brushed brass and old-world Black Garlic and Chive, and Sea Bass with Caviar Italian touches add warmth and a rustic note. and Crème Fraîche. Recent pasta dishes include It’s a fitting and lovely stage on which to house-made specialties such as Capelletti with spotlight Monello’s cuisine, which takes its Morel Mushrooms, Smoked Mozzarella, Creamed inspiration from the Campagna region along Kale and Truffles; Spaghetti Nero alla Chitarra the southwestern Italian coast. Mike DeCamp, with Rock Shrimp, Garlic and Oregano in a lightly a renowned local chef who for 10 years helmed smoky tomato sauce; and Torchio with Braised the kitchen at one of the city’s top fine-dining Rabbit, Crème Fraîche and Artichokes. 6 CHEF MIKE “YOUNG CHEF” DECAMP Cooking in restaurants since the age of 17 — hence his nickname, Young Chef — Mike DeCamp worked his way up through some of the finest restaurants in the Twin Cities and Chicago, learning from the best in the MONELLO business and honing his craft along the way. His first gig: the kitchen of D’Amico Cucina, SNAPSHOT a formal Italian restaurant that ruled the Twin Cities’ dining scene for more than two OWNERS: decades. Since then, DeCamp has become a JESTER beloved fixture on the cities’ culinary scene.