MRM News Bites: Martha Stewart Supports Women of Tomorrow and Dumpling Time in San Francisco

by MRM Staff 20 Min Read

In this edition of MRM New Bites, we feature a culinary legend supporting mentorship, restaurant openings and new products. Send news items of interest to bcastiglia@modernrestaurantmanagement.com or modernrestaurantmanagement@gmail.com.

Martha Stewart Hosts VIP Dinner to Benefit Women of Tomorrow

Martha Stewart hosted a VIP dinner during the South Beach Wine and Food Festival -part of the New York Times Cooking Dinner Series along with the owner Sacha Lichine of Whispering Angel Rose. The $500 a head dinner was a benefit to support Women of Tomorrow, a mentoring and scholarship program that supports at risk young women.

Martha Stewart

The black truffle and rosé themed dinner was held at Stephen Starr's Le Zoo restaurant in Bal Harbour Shops where Stewart gave a brief speech and quipped about being so happy to be there as she was starved because she spent the whole day in the Everglades where they did not serve any food. Guest include Antonio Bachour, Benjamin Bruno, and Craig Wallen, Women of Tomorrow charity heads Jennifer Valoppi, Don Browne and seven month pregnant miami socialite Marisa Toccin Lucas along with radio personality Paul Castronovo and PR powerhouses / Best friends Susan Magrino and Tara Solomon, Hugo Carmona and Bal Harbor owner Gigi and Randy Wittman along with their son who is an aspiring chef. Guest were also treated for a viewing of Bal Harbour's newest art installation / sculpture "Mariana" which was donated to Women of Tomorrow by Artist Ray Smith.  

Dumpling Time Comes to San Fran

Dumpling Time, a neighborhood dumpling-and-beer house from Omakase Restaurant Group (ORG), is under construction at 11 Division Street in San Francisco and scheduled to open this April. The eatery focuses on freshly made dumplings in the Japanese and Chinese tradition but with a distinctive California twist. Diners will be able to watch as dumplings of different shapes and sizes are made from scratch in a glass-enclosed “dumpling room.”

Dumpling Time

The dumplings served at Dumpling Time will be made by hand throughout the day using locally sourced ingredients. Guests will make their selections from three to five different dumpling shapes, with a range of of freshly prepared fillings, such as seafood, heritage pork, vegetarian and chicken, as well as unexpected fillings, like lamb and waygu beef. In addition to making traditional dumpling dough (or skins) every day, Dumpling Time will offer deliciously colorful and creative skins made with beet reduction, spinach or different flours. Dumpling Time’s signature dumplings are Japanese-style gyoza, which are small, well-stuffed dumplings with a very thin skin that’s pan seared to make them crispy. In addition to dumplings, the menu will offer a daily noodle special.

“In Asia, dumplings are ubiquitous. They’re served at all times of day and are an integral part of Asian culture,” said Kash Feng, a native of Xi’an, China (arguably, one of the dumpling capitals of the world) and owner of Dumpling Time and the Omakase Restaurant Group in San Francisco. “I’ve been wanting to create a fresh dumpling concept for some time, and I was thrilled when this particular space became available just a couple of blocks from two of our other restaurants, Omakase and Okane.”

Designed by Aya Jessani, who also created the look for ORG’s Omakase, Okane and Breakfast at Tiffany’s restaurants, the décor at Dumpling Time features a mural on a large interior wall, bridging the design between contemporary San Francisco surroundings and the nostalgia of unassuming dumpling houses found across Asia for centuries. The space will be anchored by communal tables and hints of neon in a nod to Asian night markets and street vendors.

Cole Schotz Launches Restaurant & Hospitality Group
Jordan Fisch
David Rubenstein

Cole Schotz P.C. launched its Restaurant & Hospitality Group led by New York-based members Jordan A. Fisch and David A. Rubenstein.  The Group brings together a multidisciplinary team of attorneys drawn from the firm's Corporate, Real Estate, Tax, Employment and Intellectual Property practice groups to provide counsel at every stage of the business lifecycle.

"We've been counseling entrepreneurs, restaurant groups, celebrity chefs, craft brewers, and hotel owners for years," said  Fisch, co-chair of the firm's Corporate Department and a member of the Real Estate Department.  "Creating a Restaurant & Hospitality Group is a natural progression for us and a focused, strategic benefit for our clients.

"Starting and growing a business in this space is complicated, and we're here to simplify things and help our clients focus on what they do best – pursue their passion."

To help clients achieve success, Cole Schotz regularly advises restaurant and hospitality businesses on many of the challenges they face, including selecting an optimal location, generating start-up capital and partner or employee disputes.

"The restaurant and hospitality industry is known for its high failure for new ventures," said Rubenstein, member of the firm's Real Estate Department who has a national practice.  "Our hope is that through the application of experience and creative thinking, we can help our clients anticipate and respond to challenges and opportunities, and thrive."

The new group will provide a comprehensive range of services, including corporate structuring and governance, raising capital and investor relations, commercial credit and finance, acquisitions, franchising and tax planning, among others.  It will cater to national and international clients in markets where the firm has offices.

Condividere by Lavazza

Condividere: an Italian word meaning “sharing with others,” derived from the Latin cum and dividere. The new gourmet restaurant Condividere by Lavazza is the expression of a new philosophy of taste, introducing an innovative way to enjoy food inspired by the informal sharing of dishes. The restaurant will be located at the new Lavazza headquarters, in the heart of Turin. Created by Lavazza and developed with Ferran Adrià, Condividere by Lavazza will feature a setting designed by three-time Academy Award-winning art director, Dante Ferretti, while Chef Federico Zanasi will be responsible for the management of the restaurant and head the kitchen.

The Lavazza family's Condividere

“Studying. Knowing. Communicating: the past is fundamental for understanding the future, and it must be clear that when we share food, we are more importantly sharing knowledge.” This is how Ferran Adrià — food philosopher and international culinary guru with his elBulli Foundation — describes Lavazza’s new project. “The idea behind Condividere stems from the friendship that has tied me to the Lavazza family for years. This is why, when I was asked to help select the chef who would be responsible for running the restaurant, I focused on finding a person who fully embraces our love for taste. Together we recognized that the charismatic Federico Zanasi was the right person to skilfully head this venture. Condividere will offer a shared, high-end gastronomic experience, in an environment where people can feel at ease and socialize, as well as share and seek quality and love for food. A new experience in a friendly, informal setting where sharing food is enhanced by superior ingredients and execution.”

“Our relationship with Ferran Adrià, marked by research and innovation, has been solid and fruitful since 2000 when we first met in Turin,” recalls Giuseppe Lavazza, Vice President of the company. “Seventeen years later, here we are again with the desire to outdo ourselves with a restaurant concept that completely fascinates us, and that will also be an integral part of our new headquarters complex in the heart of Turin. We have come up with an innovative format for a restaurant that is as democratic as it is unique. Coffee was finally introduced to the world of haute cuisine in 2000 as a result of the Coffee Design trend launched by Lavazza. The time has come to offer Turin a proposal that can make yet another contribution to the already rich culinary scene of our territory and our city.”

Lavazza headquarters

With over 5,000 square feet of taste and experience, Condividere will animate the “Cathedral,” the former Enel power plant inside Lavazza’s new headquarters. The kitchen will be overseen by Federico Zanasi, who has been tapped to lead the team of the new restaurant. Born in 1975, wilful and determined, Zanasi has been chef at the restaurant of the Hotel Principe delle Nevi in Cervinia since 2012. He worked with Moreno Cedroni for nine years and won the “Best Sous Chef of the Year” award in 2011. “The philosophy that underpins Lavazza’s new Condividere restaurant is unique. Everything stems from a systematic study of Italian ingredients, the story of where they come from and an explanation of their history and evolution. This is the basis of the Condividere gastronomic journey. An experience in true ‘food democracy’, in which we strive to create a pleasant environment marked by informal sharing that makes everyone feel at home,” comments Federico Zanasi.

GS1 US Offer Traceability Guide

 GS1 US® has published a new “Implementation Guideline for Case-Level Traceability Using GS1 Standards,” which offers step-by-step guidance for the track and trace of food products as they move through the supply chain. Foodservice industry stakeholders participating in the Foodservice GS1 US Standards Initiative, including suppliers, distributors and operators, collaborated with GS1 US as part of a traceability workgroup to develop the guideline aimed at enhancing food safety and visibility. 

The guideline focuses on the implementation of case-level traceability processes leveraging GS1-128 barcodes and capturing important traceability information such as product and location data, production dates and batch/lot numbers. By collecting and maintaining this information through the use of GS1 Standards, trading partners can support visibility of the product’s movement through the distribution channel, and minimize the impact of product withdrawals by removing affected product faster. 

“To become more vigilant about food safety, the foodservice industry needs visibility and continuity of information across the supply chain. Users of the guideline will understand how to gather and capture detailed product information, which will help to keep consumers safe, deliver information transparency and enhance operational efficiencies,” said Angela Fernandez, vice president of foodservice and retail grocery, GS1 US. 

“Recognizing the importance of traceability, the workgroup collaborated to broaden our collective understanding of GS1 Standards and how they support food safety,” said Lucelena Angarita, ‎Quality/GS1 program manager, IPC (SUBWAY’s purchasing cooperative) and member of the traceability workgroup. “Moving forward, we hope the guideline will assist anyone in the industry as a blueprint for stepping up their traceability efforts in the most clear and efficient way possible.” 

The Foodservice GS1 US Standards Initiative’s workgroups bring together targeted teams with technical and functional expertise to develop a variety of implementation tools, educational materials and industry recommendations. Members of the traceability workgroup will continue to meet throughout this year to discuss the application of GS1 Standards and best practices for the implementation of traceability and supply chain visibility programs. 

Hai Hospitality Expands to Denver

Hai Hospitality, the restaurant group based in Austin, TX will locate its seventh restaurant in Denver, CO. Owner and Executive Chef Tyson Cole’s Uchi Denver, located at 2501 Lawrence Street, will mark the first time the group has opened a restaurant outside of Texas.  Hai Hospitality’s current restaurants include Uchi Austin, Uchi Dallas, Uchi Houston, Uchiko, Top Knot; and Loro, which will open later this year in Austin.

Tyson Cole
photo by Logan Crable

The restaurant’s modern Japanese cuisine will meld the best offerings of James Beard award-winning Cole’s original Uchi and second Austin concept, Uchiko.  The offerings of Uchi, which translated from Japanese means “house”, will include hot and cool tastings, makimono, yakimono, tempura and, of course, sushi and sashimi. Most dishes such as machi cure – smoked yellowtail served with yucca chips and marcona almonds – and kinoko nabe – mushrooms, rice and egg yolk cooked together tableside in a ceramic bowl – are designed to be shared by the table.

Denver architecture firm, tres birds workshop, will lead the design of Uchi and the surrounding mixed-use development, incorporating elements like a greenhouse and community garden.  Austin architect, Michael Hsu, who led the design efforts for other restaurants in the Hai Hospitality family, will remain a consultant in the process.  Denver-based developer Westfield Company, Inc. is a partner in the real estate project, S*Park, where Uchi Denver will be located.

semi-freddo-Photo by Claire McCormack Photography

“We are excited to open Uchi in such an energetic city with its vibrant culture and evolving food scene,” says Uchi chef and Owner Tyson Cole. “We are always exploring new avenues to expand how we connect with food and the community. Uchi’s proximity to the greenhouse space above the restaurant and the community garden at S*Park presents an amazing opportunity. We fly in fish daily from around the world but relish the chance to work with local farmers.”

Uchi will be in S*Park (Sustainability Park) near Larimer Square, on the edge of the RiNo district at 2501 Lawrence Street in the Curtis Park neighborhood.

Sage Opens Pint Brothers Concept

 Sage Restaurant Group (SRG) – the Denver-based independent restaurant group dedicated to providing innovative, playful, and locally-focused food and beverage experiences – announces the opening of a new restaurant & bar concept, Pint Brothers Alehouse, in Denver. Pint Brothers is located at 4900 South Syracuse Street, adjacent to the Denver Marriott Tech Center, and features an indoor beer garden with an eclectic collection of craft beers and cocktails and a warm, inviting dining room serving classic comfort food dishes from burgers to flatbreads.

“The Pint Brothers concept was created with the idea that guests quickly become family over a pint of beer,” says Peter Karpinski, Co-Founder of SRG. “We’re excited to launch this concept in our hometown of Denver, giving residents a sociable space to grab a cold beer and enjoy delicious bites with loved ones.”

Pint Brothers’ beverage menu highlights rotating seasonal craft brews, tasting flights, local and small-batch beers, along with signature cocktails such as the Pint Brothers Margarita and the DTC Manhattan. The food offers a taste of familiarity with a strong focus on classic comfort dishes, including Beer Can Chicken, Knife & Fork Meatloaf Sandwich, Pint Brothers Burger, and Pint Brothers Chopped Cobb Salad.

The space was designed by dash design, a New York City-based interior design firm with expertise in hospitality and retail design, along with Parker-Torres Design Inc., an international interior design and interior architectural firm specializing in hospitality design. Melissa Wehrman Designs dreamt up the branding for Pint Brothers, led by a talented creative director, graphic designer, and brand consultant who imagined various Sage Restaurant Group concepts.  

Kebaya Opens

The new Pan-Asian brasserie designed by UXUS opens at Schiphol Airport, Kebaya invites travellers on a culinary adventure through authentic Asian flavors blending contemporary and traditional Pan-Asian influences into an eclectic indoor-outdoor dining experience. The Kebaya brand was created by UXUS in partnership with HMSHost International, the world’s largest provider of food and beverage for travellers. The brasserie offers international guests a contemporary interpretation of authentic Asian cuisines, taking them on a culinary adventure through Vietnam, Thailand, Indonesia, India, Japan and China.

Kebaya

Inspired by the vibrant outdoor energy of contemporary Asian dining venues, Kebaya pairs a lively indoor-outdoor atmosphere with regional specialties that are freshly prepared in the open kitchen at the heart of the restaurant. The kitchen is animated with theatrical features from day to night, such as a roasted duck showcase, steam basket towers, exuberant spice displays and chinaware shelves that create exciting photo opportunities and enticethe senses.Guests have a variety of seating options to enjoy their meal, whether it is casual dining in the lounge and banquette areas; socializing at one of the communal tables; enjoying a cocktail at the bar; or choosing a fresh meal to go from the signature Rice Bar.

The name Kebaya takes inspiration from the traditional Southeast Asian dress made from layers of sheer and semi-transparent silk, that is worn in many countries in the region. Worn for social gatherings, celebrations and dinner receptions, the kebaya dress symbolizes elegant conviviality, hospitality and refined artistry of the region. This name was chosen to reflect the brasserie’s holistic Pan-Asian identity and elevated hospitality that combines authentic regional traditions with new methods.

Mi Vida Coming to The Wharf

According to officials from Hoffman-Madison Waterfront (HMW), the developer of The Wharf, a $2 billion, mile-long neighborhood located on DC's Southwest waterfront, Chef Roberto Santibañez's Mi Vida coming to The Wharf in Phase 1.

The Wharf

KNEAD Hospitality + Design is creating this new restaurant concept for The Wharf in partnership with Chef Roberto Santibañez, owner of the Fonda restaurants in New York City. "Mi Vida," which translates to "my life," is also a term of endearment used to refer to a loved one. The 9,500-square-foot restaurant will be located at the water's edge directly on Wharf Street adjacent to The Anthem, The Wharf's new 6,000-person capacity music venue.

"We're thrilled to have partnered with Roberto to bring his inspired cooking to Washington, D.C.," said KNEAD HD co-principals Jason Berry and Michael Reginbogin. "The Wharf was the ideal place for us to bring Mi Vida to life in a vibrant and dramatic setting surrounded by some of the city's most prominent chefs and operators."

Santibañez, who will create the menu for Mi Vida in his role as Culinary Director, is a native of Mexico City and will offer a menu inspired by street food and traditional Mexican home cooking but in a modern, elevated presentation. He plans to serve his take on Mexico City's famous rotisseries and will feature chicken, beef and pork in unique preparations. Santibañez also sits on the board of advisors of the Latin Cuisines Council of the Culinary Institute of America and frequently teaches classes on Mexican cuisine in both the US and Mexico.

"We are delighted to welcome Mi Vida to The Wharf - especially with the inspired cuisine of its noted chef Roberto Santibañez, who is well known for creating refined Mexican Cuisine with broad popular appeal. With Knead Hospitality + Design's distinctive touch, Mi Vida will be yet one more unique and vibrant restaurant destination at The Wharf," said Amer Hammour, Chairman of Madison Marquette.

The design of Mi Vida will incorporate The Wharf's industrial aesthetic and infuse it with contemporary and historic Mexican décor. Décor will include a modern take on Mexico's traditional "Árbol de la Vida" or tree of life, an intricate clay sculpture telling Biblical or historic stories. The space will seat approximately 400 guests and will offer multiple private dining rooms as well as waterfront patio seating. Mi Vida will open in early November of 2017

"We are thrilled that Roberto Santibañez is bringing his culinary skills to The Wharf," said Monty Hoffman, Founder and CEO of PN Hoffman. "The collaboration of Knead Hospitality + Design with Roberto Santibañez is truly exceptional—creating a best-in-class restaurant that showcases their expansive creative talents."

Taking it Personnely

Dean & DeLuca brought on  Brian Bistrong as Corporate Executive Chef for market operations. Brian comes to the iconic New York brand, whose delicious delectables are shown in the top photo, with years of experience in the culinary industry working with Wolfgang Puck, David Bouley and the late Bernard Loiseau.

Brian Bistrong

In his new role, Bistrong will introduce a fresh vision to the established fine food store’s array of culinary offerings, implementing new food concepts across its markets including New York, Charlotte, Kansas City, Georgetown, and St. Helena. Bistrong will contribute to Dean & DeLuca’s dedication of offering exceptional fare of the highest quality and variety.

“It’s always been our mission to serve restaurant-quality foods that highlight the amazing array of ingredients, produce, meat and seafood that Dean & DeLuca has become known for around the world,” said Jay Coldren, Managing Director, Dean & DeLuca. “Chef Bistrong brings together a rare blend of technical expertise, a reverence for the finest ingredients and an approachable style that is a perfect fit for our prepared foods and catering offerings. We’re very lucky to have him.”  

“I have fond memories of shopping at Dean & Deluca in my early career as a Chef, and am very excited to be a part of the team,” said Bistrong. “I’m looking forward to supporting the store’s position as the leading destination for chefs and people in the food community to shop and cook.”

Bistrong will implement a fresh model to Dean & DeLuca’s prepared food section, ensuring an array of healthy dishes for consumers to shop without compromising on flavor. Utilizing Dean & DeLuca’s produce experts, Bistrong will work in tandem to source ingredients from local farmers’ markets in each store. He will also introduce new culinary concepts such as breakfast and lunch bowls, updated catering menus and other exciting offerings.  

Customers can begin to shop these new offerings in late spring.


sbe added senior executive Matt Balcikis joining the company as General Manager of Mondrian Doha and Area Managing Director Middle East. Opening in the spring, Mondrian Doha will be sbe's first Middle East property and brings the energy and Sunset Strip vibe of the original Hollywood Mondrian to the West Bay Lagoon neighborhood ofDoha. Balcik will oversee the daily operations of the hotel as well as manage the Middle East properties of sbe.

"We welcome Matt to the sbe team and know that he will be a valuable asset as we continue to grow," stated Jorge Giannattasio, Chief Operating Officer at sbe. "His expertise in the luxury and lifestyle experience will help drive the direction of Mondrian Doha and our Middle East properties."

"I am thrilled to be joining sbe and overseeing this magnificent new hotel," stated Balcik. "sbe has grown into a powerhouse in the lifestyle hospitality space, and I look forward to using my experience to help make its Middle Eastproperties unparalleled in the modern luxury space."  

Balcik joins sbe with over 20 years of hospitality experience managing the operations and large-scale teams. Prior to his current position, he was Vice President Operations and Brand Development at Jumeirah Group, where he reported directly to the COO, leading operations while developing and launching a new and contemporary lifestyle brand. He oversaw all aspects of openings, managing over two dozen new-build international hotels over 10 years. Previously, Balcik was General Manager of W Istanbul. There, he delivered outstanding guest experiences while enhancing productivity and efficiency.

Balcik holds a Bachelor of Science degree in Hospitality Management from the California Polytechnic University. He also completed the Executive Development Program at Cornell University.

The 270-room Mondrian Doha, designed in collaboration with world-renowned Dutch designer, Marcel Wanders, is a unique lifestyle offering for Doha and will be Wanders' first hotel for the region. Guests can choose from five distinctive room categories. Rooted in local Arabic culture, the property will express tradition with a contemporary point of view throughout. The property will incorporate customized Marcel Wanders design features with influences from the beauty of local patterns, ornate Arabic writing and historic souks.

Additionally, Mondrian Doha will feature eight restaurants and bars, some of which are entirely new to Qatar. Middle Eastern cuisine will be at the heart of the hotel's food and beverage offering along with internationally renowned chefs. This includes Wolfgang Puck, master chef and restaurateur, bringing his concept CUT by Wolfgang Puck to Qatar for the first time. Furthermore, Japanese Chef Masaharu Morimoto introduces Morimoto Doha - the first eponymous Morimoto outpost to open in the Middle East. The hotel will also offer a variety of stylish and unique options for meetings and special events. Mondrian features a 21,528 square feet/2,000 square-meter ballroom that can hold up to 1,500 guests for a wedding or special event.



HEDNA (the Hotel Electronic Distribution Network Association) announced its 2017 Board of Directors and new members of the Executive Committee at its recent Global Distribution Conference in San Diego.

The HEDNA membership elected Mike Carlo, Global Head of Travel, Transpay; David Chestler, Executive Vice President, Global Enterprise Sales & Business Development, SiteMinder; and Jodie Gibson, Manager, Strategic Accounts, DerbySoft, to serve two-year terms on the HEDNA Board of Directors.

In addition, the Board of Directors elected Sarah Fults, Vice President, Distribution, MGM Resorts International, to serve a two-year term as President of HEDNA; and Anne Cole, Vice President, Content, DHISCO, to serve a two-year term as Vice President. David Cabreza, Director, International Distribution Services, Hilton Worldwide, retains his position as Secretary, and Pam Woodman, Director of eDistribution Services, Marriott International, retains her role as Treasurer. 

Rounding out the Board are Doug Carr, Executive Director Distribution, AccorHotels; Sydney Goodwin, Director, Automated Distribution, Omni Hotels & Resorts; Sandra Langley, Vice President, Distribution, Intercontinental Hotels Group; Sebastien Leitner, Director Hotel Connectivity, Expedia, Inc.; Rajesh Vohra, Director, Sarova Hotels; and Clive Wood.

Fults takes over the position as President from Rajesh Vohra, who served two terms from 2013 to 2016. “I am honored to follow in the footsteps of those who have led this association so well and to continue their work,” said Fults. “I look forward to working with the HEDNA membership to keep HEDNA current and relevant to all members. As I take over the reins from Rajesh, my focus will be to continue to move the association forward in the ever-evolving landscape of hospitality distribution.”


Veteran Palm executive Christopher Gilman, has been rehired and named as the General Manager of the Palm Restaurant Group's location in the Tribeca area of New York City. Prior to his return, Gilman was the Owner/Operating Partner and General Manager for the highly respected Latin American restaurant, Yerba Buena Perry (YBP) in Manhattan. YBP is consistently rated as one of the top restaurants in New York and much of that success is attributed to Gilman’s leadership. Prior to his tenure at YBP, Gilman was the Regional Director of Operations and General Manager for The Palm Restaurant Group at The Palm Westside location. It was at this location where Gilman built lifelong relationships with customers and teammates, resulting in the restaurant’s overwhelming success, securing the chain’s number two position in the company.

Chris Gilman, General Manager of The Palm Tribeca

“We are excited to welcome Christopher back to The Palm family in New York, as he brings tremendous experience in customer service, operations and quality oversight as the new General Manager in the Tribeca area,” said Jeff Phillips, Chief Operating Officer. “For over 90 years, The Palm has distinguished itself among steakhouses by creating close-knit relations with our customers and our teams, and it all starts with our General Manager at each location.”

The Palm Tribeca in New York City (located on the corner of the West Side Highway at Warren Street) is just steps from the Financial District, the Hudson River and Battery Park. It serves the same clientele that The Palm is noted to attract: multi-generational families, friends, high-powered executives, celebrities and political heavyweights. “For more than 90 years, The Palm has maintained a reputation for exemplary dining in an impressive, yet comfortable atmosphere and I am thrilled to be a part of the family once again,” said Gilman. “I am looking forward to meeting and offering our customers the great service and fine cuisine that they have come to expect from The Palm.”


Chicago Marriott Downtown Magnificent Mile (520 N. Michigan Ave.) appointed Frank Sanchez as executive chef. Formerly the hotel’s executive sous chef, Sanchez will oversee all culinary operations at the hotel and its F&B outlets, Harvest Restaurant and Rush Street Pantry, including management of the hotel’s rooftop garden and beehives. 

Frank Sanchez


“We are delighted to promote Chef Sanchez to this esteemed position,” says General Manager Thomas Robertson. “Frank has been with the company since 2010 and has demonstrated superior leadership in the culinary department and we look forward to seeing what he does next.” 

Prior to joining the Chicago Marriott culinary team as executive sous chef in October 2014, Chef Sanchez led kitchen operations as executive chef at Coronado Island Marriott Resort and Spa and lead the banquet kitchen at JW Marriott Tucson Starr Pass Resort & Spa. Before being hired by Marriott, he graduated with a degree in business management from the University of Arizona in 2005. Career highlights have included creating the first-ever beer festival on Coronado Island while at Marriott. 

“I feel honored to be appointed executive at Marriott Mag Mile,” said Chef Sanchez. “I hope to continue to build the culinary program and provide guests with the instant gratification of a delicious, comforting meal.” 

New and Notable Products

Paris Site Furnishings introduces the Premier series waste and recycling receptacles with contemporary styling and robust, vandal-resistant construction.  Available in 20 and 34 gallon sizes, these flare topped models feature a slightly sloped top ring which helps to funnel tossed debris into the lined can.  An optional side-access door simplifies servicing of the 34-gallon sized receptacles.  These rust-proofed and powder-coated products are available in a variety of standard colors with custom colors optional.

Premier series receptacles are manufactured of ¼” mild steel so they are strong and durable.  They are then rust-proofed and powder coated to withstand the elements.  Built in-anchor holes allow secure mounting to a solid surface like concrete.  Manufactured in Princeton, ON and available factory direct or through distributors and dealers throughout North America.    


Sofidel, a  global provider of paper for hygienic and domestic use  introduced Papernet Hy Tech, a line of elegant and compact paper towel and toilet tissue dispensers for the away-from-home market.  The dispensers are created using highly resistant plastic materials by renowned Italian product designer, Stefano Giovannoni, and are offered in classic black or white options.“The Hy Tech range combines hygiene and sleek design to benefit both users and the facilities in which they are installed,” said Fabio Vitali, Vice President AFH Marketing & Sales for Sofidel America. “Because they are easy to clean and built to last, and protect customers from harmful bacteria, the line is the perfect solution for restrooms in many environments, including hotels, restaurants and offices.”

Hy Tech dispensers are constructed with Acrylonitrile Butadiene Styrene (ABS), a type of plastic with unique properties. Due to its strong resistance to physical impacts and corrosive chemicals, ABS makes the Hy Tech dispensers durable for years to come. High quality not only reduces replacement costs, it helps facilities maintain a sparkling restroom image. Due to their smooth exteriors, the dispensers’ surfaces are also easy to clean, protecting staff and customers from the aggression of germs and bacteria.

The hand towel dispensers include Centerpull and Multifold options. The tissue dispenser line includes Maxi Jumbo and Mini Jumbo options.


Nor-Lake, designer and manufacturer of refrigeration equipment for foodservice, introduced its new Keg Management System. Nor-Lake’s Keg Management System (KMS) combines a custom walk-in cooler with a built-in hoist to lift beer kegs providing the ideal solution for keg lifting and storage in bars, craft breweries, nightclubs and many other applications. The system is designed to reduce the risk of work related back injuries by providing a safe solution to prevent employees from manually lifting and handling kegs. The KMS integrates a track system with an electric hoist into the walk-in infrastructure; this hoist is designed to lift and stack kegs anywhere within the beer cooler making it easy for one person to safely move kegs to any point inside the walk-in structure.

The KMS is designed to optimize keg storage footprint and organize keg rotation while providing convenient solutions to common problems associated with traditional keg storage systems. The system’s integrated cantilever shelving for storage eliminates obstructions on the walk-in floor allowing for additional keg storage.

The KMS is fully configurable to fit any size walk-in and available with a number of additional options designed to meet the needs of each customer. The optional LED lighting strip can be mounted to the bottom of the shelving system making it easier to see and tap lower kegs. The system is available with an optional digital scale designed to take the estimation out of calculating partial kegs for precise inventory control. The optional heavy-duty handle assembly provides added convenience for lifting and moving kegs. Nor-Lake’s KMS integrated walk-in ships from the factory with all the necessary components, reducing installation costs.


Champion® Industries, manufacturer of a full line of premier commercial warewashing systems, introduced the new 44 Pro Series and 44 PRO with Ventless Heat Recovery option.

The 44 PRO Series high temperature rack conveyor dish machine features a PROgressive anti-jam drive system for the most consistent rack movement possible. The PROportional rinse system yields 100 percent final rinse water coverage, using only 100 gallons of water to wash up to 209 racks per hour.

The top-mounted Prodigy series Human Machine Interface (HMI) offers proactive maintenance software, programmable de-liming functionality and accurate digital user information. The easy to use HMI user interface features touch screen technology making the PRO series easy to operate and troubleshoot.

The 44 PRO with Ventless Heat Recovery (VHR) features Champion's award winning VHR technology. By operating on a cold water feed, VHR technology can reduce hot water expenses by up to $5,000 a year. This technology captures 100 percent of the operating exhaust heat and vapor and converts it into usable energy to heat the wash and fresh rinse water. The air placed into the dishroom by the heat pump is cooled to below 70º and humidity is reduced by over 80 percent eliminating the need for a vent hood saving over $7,500 on installation costs.

This high temperature rack conveyor features leak proof insulated hinged access doors with a 180º opening and a safety switch. ­The unit offers a standard vertical clearance of 20 inches to accommodate 18" x 26" sheet pans. The 44 PRO features automatic tank fill, leak proof ball valve drains and energy sentinel for automatic idle pump shut-off for increased energy savings. The 44 PRO is constructed of durable stainless steel heavy gauge construction on the base, legs and feet. The single-piece stainless steel hood design and upper and lower wash arm manifolds provide durability.

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