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She studied Journalism & Mass Communications with a focus in food writing at the University of Iowa. Sarah is based in Brooklyn, New York and can be reached at sbulmer@singerequipment.com.","heading":"Share this article","locator":"div.elementor-element.elementor-element-557584a.elementor-widget.elementor-widget-shortcode","section":"Protecting Our Partners","source_url":"https://totalfood.com/protecting-our-partners/","representation":"visible"}],"validity":"unknown","description":"Sarah Bulmer Bisbano is the Director, OS&E & Tabletop Sales for Singer Equipment Company, overseeing the strategic sales of tabletop in the New York City market and beyond. 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Pay stub compliance is one area that is having a tremendous impact on New York State’s restaurant industry. What may appear as small errors can lead to significant exposure, so it is imperative that restaurants carefully review their pay stubs.","source_url":"https://totalfood.com/pay-stub-compliance/","representation":"href"},{"text":"Amanda M. Fugazy ( afugazy@egsllp.com ) and Stephania C. Sanon ( ssanon@egsllp.com ) can be reached via phone at 212-370-1300.","heading":"Many employees are being paid the right amount, but the employers are in violation simply because the pay stub does not properly list the tip credit. Employers usually believe that they are in compliance, by default, because they have a payroll company. However, all too frequently, payroll companies don’t have an updated understanding of the regulations or simply don’t pay attention to the requirement’s unique application to restaurants.","locator":"p.p1","section":"Today, more than ever, restaurant owners must be vigilant with their compliance obligations. Given the exorbitant number of laws, mandates , and requirements being imposed on restaurant, restaurant owners and managers must be proactive and current regarding operational regulations and requirements. Pay stub compliance is one area that is having a tremendous impact on New York State’s restaurant industry. What may appear as small errors can lead to significant exposure, so it is imperative that restaurants carefully review their pay stubs.","source_url":"https://totalfood.com/pay-stub-compliance/","representation":"visible"},{"text":"Amanda Fugazy\nAmanda Fugazy is a partner at Ellenoff, Grossman & Schole in New York City. She is the head of the firm’s labor and employment group, and has a focus on the restaurant and hospitality industry. Fugazy offers a variety of services to the industry, including working with her clients to ensure that they are in compliance with state and federal laws and regulations. She can be reached by phone at 212-370-1300, or by email at afugazy@egsllp.com","heading":"Share this article","locator":"div.elementor-element.elementor-element-557584a.elementor-widget.elementor-widget-shortcode","section":"Be Sure To Check Your Pay Stubs!","source_url":"https://totalfood.com/pay-stub-compliance/","representation":"visible"}],"validity":"unknown","description":"Amanda M. Fugazy ( afugazy@egsllp.com ) and Stephania C. 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Sampson\nFred G. Sampson is the retired President Emeritus of the New York State Restaurant Association. He began working with NYSRA in 1961. Within the next four years the NYSRA more than tripled its membership and expanded from one regional chapter to eight. Sampson played roles in representing restaurants on issues including paid sick leave, minimum wage, liquor laws, a state-wide alcohol training program and insurance plans. Comments may be sent to fredgsampson@juno.com","heading":"Share this article","locator":"div.elementor-element.elementor-element-557584a.elementor-widget.elementor-widget-shortcode","section":"Looking Over My Shoulder at 90","source_url":"https://totalfood.com/fred-sampson-career-highlights/","representation":"href"},{"text":"Fred G. Sampson\nFred G. Sampson is the retired President Emeritus of the New York State Restaurant Association. He began working with NYSRA in 1961. Within the next four years the NYSRA more than tripled its membership and expanded from one regional chapter to eight. Sampson played roles in representing restaurants on issues including paid sick leave, minimum wage, liquor laws, a state-wide alcohol training program and insurance plans. Comments may be sent to fredgsampson@juno.com","heading":"Share this article","locator":"div.elementor-element.elementor-element-557584a.elementor-widget.elementor-widget-shortcode","section":"Looking Over My Shoulder at 90","source_url":"https://totalfood.com/fred-sampson-career-highlights/","representation":"visible"},{"text":"Fred G. Sampson\nFred G. Sampson is the retired President Emeritus of the New York State Restaurant Association. He began working with NYSRA in 1961. Within the next four years the NYSRA more than tripled its membership and expanded from one regional chapter to eight. Sampson played roles in representing restaurants on issues including paid sick leave, minimum wage, liquor laws, a state-wide alcohol training program and insurance plans. Comments may be sent to fredgsampson@juno.com","heading":"Share this article","locator":"div.elementor-element.elementor-element-557584a.elementor-widget.elementor-widget-shortcode","section":"Game Changer","source_url":"https://totalfood.com/game-changer-minimum-wage-history/","representation":"href"}],"validity":"unknown","description":"Fred G. Sampson is the retired President Emeritus of the New York State Restaurant Association. He began working with NYSRA in 1961. 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I have found that it is important to learn about everyone on your team because understanding cultures, backgrounds and recognizing differences allows you to be a more open-minded leader. Above all else, it is also very important to trust your instincts. Oftentimes you are faced with difficult situations and decisions, and it is so important to make the right call. 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Beyond that, these ca… (truncated)","published_at":"2026-10-02T14:44:22Z"},"basis":"publisher_declared","via":["https://totalfood.com/comments/feed/"],"first_observed_at":"2026-10-02T14:44:22+00:00","last_confirmed_at":"2026-10-02T14:44:22+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Published post","value":{"url":"https://totalfood.com/fry-smarter-why-chefs-rethinking-oil-behind-the-menu/comment-page-1/#comment-7693","title":"\n\t\tComment on Fry Smarter: Why Chefs Are Rethinking the Oil Behind the Menu by Ethan\t\t","author":"Ethan","summary":"Very informative and such a great product!","published_at":"2026-09-28T18:46:29Z"},"basis":"publisher_declared","via":["https://totalfood.com/comments/feed/"],"first_observed_at":"2026-09-28T18:46:29+00:00","last_confirmed_at":"2026-09-28T18:46:29+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Published post","value":{"url":"https://totalfood.com/the-unseen-danger-lurking-on-your-clamshell-grill/comment-page-1/#comment-7671","title":"\n\t\tComment on The Unseen Danger Lurking on Your Grill by Tiffany W\t\t","author":"Tiffany W","summary":"Why is this even being called into question? NO, HUMAN FOOD SHOULD NOT CONTAIN ADDITIVES THAT ARE NOT NUTRITIONAL! END OF DISCUSSION.","published_at":"2026-09-20T21:49:56Z"},"basis":"publisher_declared","via":["https://totalfood.com/comments/feed/"],"first_observed_at":"2026-09-20T21:49:56+00:00","last_confirmed_at":"2026-09-20T21:49:56+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Published post","value":{"url":"https://totalfood.com/blatstein-vizz-group-grand-brasserie-grand-central/comment-page-1/#comment-7662","title":"\n\t\tComment on Blatstein’s Vizz Group Unveils Grand Brasserie at Grand Central Terminal by Former Employee\t\t","author":"Former Employee","summary":"Agreed with the comment from \"survivor.\" This guy is not to be celebrated.","published_at":"2026-09-16T17:28:49Z"},"basis":"publisher_declared","via":["https://totalfood.com/comments/feed/"],"first_observed_at":"2026-09-16T17:28:49+00:00","last_confirmed_at":"2026-09-16T17:28:49+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Published post","value":{"url":"https://totalfood.com/the-unseen-danger-lurking-on-your-clamshell-grill/comment-page-1/#comment-7519","title":"\n\t\tComment on The Unseen Danger Lurking on Your Grill by Diane Desroches\t\t","author":"Diane Desroches","summary":"I worked in the food industry for a long time. First time hearing about this. Lots of food for thought. The place i worked at did not have or use these. So new to me. Makes me wonder about the rest of the places in my town.","published_at":"2026-08-10T05:03:43Z"},"basis":"publisher_declared","via":["https://totalfood.com/comments/feed/"],"first_observed_at":"2026-08-10T05:03:43+00:00","last_confirmed_at":"2026-08-10T05:03:43+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Published post","value":{"url":"https://totalfood.com/confront-mental-health-stigma-hospitality-industry/comment-page-1/#comment-7474","title":"\n\t\tComment on Confronting Mental Health Stigma in The Hospitality Industry by Harold A Maio\t\t","author":"Harold A Maio","summary":"----Confronting Mental Health Stigma in The Hospitality Industry ? Is it possible you meant confronting mental health stigmatizers, those taught and teaching that prejudice?","published_at":"2026-07-29T11:39:11Z"},"basis":"publisher_declared","via":["https://totalfood.com/comments/feed/"],"first_observed_at":"2026-07-29T11:39:11+00:00","last_confirmed_at":"2026-07-29T11:39:11+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Published post","value":{"url":"https://totalfood.com/the-unseen-danger-lurking-on-your-clamshell-grill/comment-page-1/#comment-7395","title":"\n\t\tComment on The Unseen Danger Lurking on Your Grill by Gale Herbert\t\t","author":"Gale Herbert","summary":"Until it's cleaned up, I'm not eating it anymore.. I thought there was a protection against any foreign substances in fast foods. Guess the Owner's miss that paragraph in their food contract. Well then you Corporations can take the HIT ON THIS.","published_at":"2026-07-04T16:32:50Z"},"basis":"publisher_declared","via":["https://totalfood.com/comments/feed/"],"first_observed_at":"2026-07-04T16:32:50+00:00","last_confirmed_at":"2026-07-04T16:32:50+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Published post","value":{"url":"https://totalfood.com/graffeo-coffee-walter-haas-legacy-san-francisco/comment-page-1/#comment-7369","title":"\n\t\tComment on Graffeo Coffee: Walter Haas on Legacy, Craftsmanship, and San Francisco’s Renaissance by Kay Ess\t\t","author":"Kay Ess","summary":"Bravo! Thank you, @Joyce for this beautiful reminder that true craftsmanship is never accidental. Walter Haas’s stewardship of Graffeo Coffee shows what happens when tradition, sensory mastery, and quiet excellence collaborate. As a food scientist committed to preserving quality in every cup and every bite, I’m inspired by this dedication to doing things the right way...even when no one is watching.","published_at":"2026-06-22T18:33:11Z"},"basis":"publisher_declared","via":["https://totalfood.com/comments/feed/"],"first_observed_at":"2026-06-22T18:33:11+00:00","last_confirmed_at":"2026-06-22T18:33:11+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"}]},"github":{"title":"GitHub","facts":[]},"sec_edgar":{"title":"SEC EDGAR","facts":[]},"litigation":{"title":"Litigation","facts":[]},"trademarks":{"title":"Trademarks","facts":[]},"federal_awards":{"title":"Federal Awards","facts":[]},"legal_entities":{"title":"Legal Entities","facts":[]},"channel_pricing":{"title":"Channel pricing","facts":[]},"publisher_files":{"title":"Publisher Files","facts":[{"label":"OAuth authorization server metadata","value":"https://totalfood.com/.well-known/oauth-authorization-server","basis":"publisher_declared","via":["https://totalfood.com/.well-known/oauth-authorization-server"],"first_observed_at":"2026-10-24T01:43:22.930265+00:00","last_confirmed_at":"2026-10-24T01:43:22.930265+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Identity issuer","value":"https://totalfood.com","basis":"publisher_declared","via":["https://totalfood.com/.well-known/oauth-authorization-server"],"first_observed_at":"2026-10-24T01:43:22.930265+00:00","last_confirmed_at":"2026-10-24T01:43:22.930265+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"authorization endpoint","value":"https://totalfood.com/oauth/authorize","basis":"publisher_declared","via":["https://totalfood.com/.well-known/oauth-authorization-server"],"first_observed_at":"2026-10-24T01:43:22.930265+00:00","last_confirmed_at":"2026-10-24T01:43:22.930265+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"revocation endpoint","value":"https://totalfood.com/oauth/revoke","basis":"publisher_declared","via":["https://totalfood.com/.well-known/oauth-authorization-server"],"first_observed_at":"2026-10-24T01:43:22.930265+00:00","last_confirmed_at":"2026-10-24T01:43:22.930265+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"token endpoint","value":"https://totalfood.com/oauth/token","basis":"publisher_declared","via":["https://totalfood.com/.well-known/oauth-authorization-server"],"first_observed_at":"2026-10-24T01:43:22.930265+00:00","last_confirmed_at":"2026-10-24T01:43:22.930265+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"OAuth protected resource metadata","value":"https://totalfood.com/.well-known/oauth-protected-resource","basis":"publisher_declared","via":["https://totalfood.com/.well-known/oauth-protected-resource"],"first_observed_at":"2026-10-24T01:43:22.930724+00:00","last_confirmed_at":"2026-10-24T01:43:22.930724+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"}]},"organization_relationships":{"title":"Organization relationships","facts":[{"label":"Organization relationship","value":{"kind":"charity","@type":"OrganizationRelationship","state":"supported","reason":"section \"Coffee For Good: Greenwich, CT Nonprofit Employs & Trains People With Disabiliti\" says \"nonprofit\" (+2)","support":2,"evidence":[{"kind":"charity","text":"Built in 1858 in the style of an Italianate villa, the Mead House is undergoing structural renovations by Second Congregational Church ( 2CC ). 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Department Summary Analysis:","basis":"card_heading"},{"name":"Making Decisions with the Data:","basis":"card_heading"},{"name":"solutions","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://totalfood.com/4-key-payroll-management-reports-managers/"],"last_confirmed_at":"2026-10-24T01:46:00.705253+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization relationship","value":{"kind":"unknown","@type":"OrganizationRelationship","state":"supported","reason":"two kinds are equally supported, so neither is chosen","support":2,"evidence":[{"kind":"supplier","heading":"Share this article","section":"Bars and Suppliers: A Love Story","source_url":"https://totalfood.com/bars-and-suppliers-a-love-story/"},{"kind":"foundation","heading":"Share this article","section":"Chef Jakon Tolhurst’s Creative Fare Is Foundation of Club Success in Nevada","source_url":"https://totalfood.com/chef-jakon-tolhurst-montreux-country-club-nevada/"},{"kind":"charity","heading":"Share this article","section":"Coffee For Good: Greenwich, CT Nonprofit Employs & Trains People With Disabilities","source_url":"https://totalfood.com/coffee-for-good-greenwich-ct-nonprofit-employs-trains-people-with-disabilities/"}],"differences":[{"kind":"supplier","heading":"Share this article","section":"Bars and Suppliers: A Love Story","source_url":"https://totalfood.com/bars-and-suppliers-a-love-story/"},{"kind":"foundation","heading":"Share this article","section":"Chef Jakon Tolhurst’s Creative Fare Is Foundation of Club Success in Nevada","source_url":"https://totalfood.com/chef-jakon-tolhurst-montreux-country-club-nevada/"},{"kind":"charity","heading":"Share this article","section":"Coffee For Good: Greenwich, CT Nonprofit Employs & Trains People With Disabilities","source_url":"https://totalfood.com/coffee-for-good-greenwich-ct-nonprofit-employs-trains-people-with-disabilities/"}],"alternatives":[{"kind":"charity","reason":"section \"Coffee For Good: Greenwich, CT Nonprofit Employs & Trains People With Disabiliti\" says \"nonprofit\" (+2)","support":2},{"kind":"foundation","reason":"section \"Chef Jakon Tolhurst’s Creative Fare Is Foundation of Club Success in Nevada\" says \"foundation\" (+2)","support":2},{"kind":"supplier","reason":"section \"Bars and Suppliers: A Love Story\" says \"suppliers\" (+2)","support":2}],"organization":{"url":"https://www.waring.com/big_stix.html","domain":"waring.com"},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://totalfood.com/bars-and-suppliers-a-love-story/","https://totalfood.com/chef-jakon-tolhurst-montreux-country-club-nevada/","https://totalfood.com/coffee-for-good-greenwich-ct-nonprofit-employs-trains-people-with-disabilities/"],"last_confirmed_at":"2026-10-24T01:43:53.669309+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization relationship","value":{"kind":"contribution","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Article contributed by Mike Berman, COO, Day & Nite/All Service , with Tia Tassa\" says \"contributed by\" (+3); card title \"Article contributed by Mike Berman, COO, Day & Nite/All Service , with Tia Tassa\" says \"contributed by\" (+2); card \"Article contributed by Mike Berman, COO, Day & Nite/All Service , with Tia Tassa\" says \"contributed by\" (+1); heading \"Article contributed by Mike Berman, COO, Day & Nite/All Service , with Tia Tassa\" says \"contributed by\" (+3); card title \"Article contributed by Mike Berman, COO, Day & Nite/All Service , with Tia Tassa\" says \"contributed by\" (+2); card \"Article contributed by Mike Berman, COO, Day & Nite/All Service , with Tia Tassa\" says \"contributed by\" (+1); heading \"Article contributed by Mike Berman, COO, Day & Nite/All Service\" says \"contributed by\" (+3); card title \"Article contributed by Mike Berman, COO, Day & Nite/All Service\" says \"contributed by\" (+2); card \"Article contributed by Mike Berman, COO, Day & Nite/All Service\" says \"contributed by\" (+1); heading \"Article contributed by Mike Berman, COO, Day & Nite/All Service\" says \"contributed by\" (+3); card title \"Article contributed by Mike Berman, COO, Day & Nite/All Service\" says \"contributed by\" (+2); card \"Article contributed by Mike Berman, COO, Day & Nite/All Service\" says \"contributed by\" (+1); heading \"Article contributed by Mike Berman, COO, Day & Nite/All Service\" says \"contributed by\" (+3); card title \"Article contributed by Mike Berman, COO, Day & Nite/All Service\" says \"contributed by\" (+2); card \"Article contributed by Mike Berman, COO, Day & Nite/All Service\" says \"contributed by\" (+1)","support":30,"evidence":[{"kind":"contribution","text":"Article contributed by Mike Berman, COO, Day & Nite/All Service , with Tia Tassava","heading":"Article contributed by Mike Berman, COO, Day & Nite/All Service , with Tia Tassava","section":"Back to Business: Flexibility In Crisis Management","source_url":"https://totalfood.com/back-to-business-flexibility-in-crisis-management/","anchor_text":"Day & Nite/All Service"},{"kind":"contribution","text":"Article contributed by Mike Berman, COO, Day & Nite/All Service , with Tia Tassava","heading":"Article contributed by Mike Berman, COO, Day & Nite/All Service , with Tia Tassava","section":"Crisis Management To Keep Business Moving","source_url":"https://totalfood.com/crisis-management-to-keep-business-moving/","anchor_text":"Day & Nite/All Service"},{"kind":"contribution","text":"Article contributed by Mike Berman, COO, Day & Nite/All Service","heading":"Article contributed by Mike Berman, COO, Day & Nite/All Service","section":"Employers of Choice Are Flush With Talented Staff","source_url":"https://totalfood.com/employers-of-choice-are-flush-with-talented-staff/","anchor_text":"Day & Nite/All Service"},{"kind":"contribution","text":"Article contributed by Mike Berman, COO, Day & Nite/All Service","heading":"Article contributed by Mike Berman, COO, Day & Nite/All Service","section":"Foodservice’s Proactive Leadership","source_url":"https://totalfood.com/foodservices-proactive-leadership/","anchor_text":"Day & Nite/All Service"}],"organization":{"url":"https://www.wearetheone.com/","domain":"wearetheone.com","name_candidates":[{"name":"Article contributed by Mike Berman, COO, Day & Nite/All Service , with Tia Tassava","basis":"card_heading"},{"name":"Article contributed by Mike Berman, COO, Day & Nite/All Service","basis":"card_heading"},{"name":"Day & Nite/All Service","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it","readings_not_shown":1},"basis":"publisher_declared","via":["https://totalfood.com/back-to-business-flexibility-in-crisis-management/","https://totalfood.com/crisis-management-to-keep-business-moving/","https://totalfood.com/employers-of-choice-are-flush-with-talented-staff/","https://totalfood.com/foodservices-proactive-leadership/"],"last_confirmed_at":"2026-10-24T01:43:53.669743+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Bars and Suppliers: A Love Story\" says \"suppliers\" (+3); card \"You just need to smile when a supplier walks into your bar or restaurant and let\" says \"supplier\" (+1)","support":4,"evidence":[{"kind":"supplier","text":"You just need to smile when a supplier walks into your bar or restaurant and let the song playing in your head be John Paul Young ‘s 1977 hit Love Is In The Air rather than Chopin’s Funeral March.","heading":"Bars and Suppliers: A Love Story","source_url":"https://totalfood.com/bars-and-suppliers-a-love-story/","anchor_text":"Love Is In The Air"}],"organization":{"url":"https://www.youtube.com/watch?v=NNC0kIzM1Fo","domain":"youtube.com","name_candidates":[{"name":"Love Is In The Air","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://totalfood.com/bars-and-suppliers-a-love-story/"],"last_confirmed_at":"2026-10-24T01:43:53.669309+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"paragraph \"The 24th Annual IRFSNY show included everything from awards presentations to edu\" says \"sponsored by\" (+1); paragraph \"Other highlights included The 8th Annual Farm to City Expo focused on The Power\" says \"sponsored by\" (+1); paragraph \"The 2018 International Restaurant & Foodservice Show of New York will be held Su\" says \"sponsored by\" (+1)","support":3,"evidence":[{"kind":"contribution","text":"The 24th Annual IRFSNY show included everything from awards presentations to education sessions and cooking demonstrations, filled with celebrity chefs and tastings. Chefs, industry leaders, owners and operators networked and conducted business with 535 exhibiting companies during the three-day trade show and conference, which was recently named one of the top food and restaurant events among the Top 100 events in New York by BizBash Magazine . The event is owned by Urban Expositions and sponsored by the NYS Restaurant Association (NYSRA).\n“Last week, The Javits Center was the place for the restaurant & foodservice industry offering jammed packed aisles, buzz worthy special events, timely education sessions, and thousands of new products. The event truly offered something for everyone,” said Ron Mathews , Industry Vice President for Urban Expositions’ Foodservice Events. “We thank the New York State Restaurant Association and their members, our exhibitors, attendees, speakers, and press who came out to support the only event in New York exclusively serving the restaurant and foodservice industry.”\nAttendees voted in several categories in the Innovative New Product Showcase. The Ove","heading":"Last week the Javits Center was bustling with 18,000+ Independent and Multi-Unit Restaurant Owners, FSR & Quick Serve Establishment Operators; Foodservice Professionals, Caterers, Chefs, and more from across all segments of the industry who gathered for the 24th Annual International Restaurant & Foodservice Show of New York , which offered a collection of the best new food, equipment and technology.","section":"Over 18,000 Industry Professionals Attend The 24th Annual IRFSNY","source_url":"https://totalfood.com/18000-industry-professionals-attend-24th-annual-irfsny/"}],"alternatives":[{"kind":"supplier","reason":"paragraph \"At the close of the Show, City Harvest , the world’s first food rescue organizat\" says \"sourcing\" (+1)","support":1}],"state_reason":"only its paragraphs state it; no heading or section above them does"},"basis":"publisher_declared","via":["https://totalfood.com/18000-industry-professionals-attend-24th-annual-irfsny/"],"last_confirmed_at":"2026-10-24T01:45:42.325645+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"candidate","reason":"paragraph \"This acquisition allows Baldor to vertically integrate meat processing, combinin\" says \"sourcing\" (+1); paragraph \"This strategic move aims to enhance Baldor’s meat offerings by combining Golden’\" says \"sourcing\" (+1); paragraph \"“We want our sales team to not just sell but to understand what makes these prod\" says \"growers\" (+1); paragraph \"“We’ve got incredible options including duck, which has been a hit among our hig\" says \"sourced\" (+1); paragraph \"The training program includes hands-on sessions where sales representatives lear\" says \"sourcing\" (+1); paragraph \"“This involves understanding their target market, evaluating the cost implicatio\" says \"suppliers\" (+1); paragraph \"To make premium meats viable, it’s essential to research and vet suppliers caref\" says \"suppliers\" (+1)","support":7,"evidence":[{"kind":"supplier","text":"Total Food Service\nJune 26, 2025\nFoodservice News\nThis acquisition allows Baldor to vertically integrate meat processing, combining high-end sourcing with expert butchering. “The integration of Golden Meat Co. helps us offer custom cuts and portioned meats with consistent quality, which is crucial for our chef customers,” TJ Murphy, President of Baldor noted.\nThis strategic move aims to enhance Baldor’s meat offerings by combining Golden’s expertise in high-end sourcing and expert butchering with Baldor’s logistics and customer reach.\nTo support this expanded protein category, Baldor has brought on a dedicated team led by Mark Pastore as Vice President of Business Development, focusing on increasing visibility and sales on the East Coast.\nKevin Lindgren, now Director of Golden Meat Co., oversees operations and integration, while John Winters DiMarco leads protein business development. Daniel Nguyen, as Senior Protein Supply Planner, manages day-to-day supply chain coordination.\nLeading this ambitious expansion is Mark Pastore, an industry veteran with over three decades of experience, who now serves as Baldor’s Vice President of Business Development.\nIncorporating the highest quali","heading":"Baldor Partners with Golden Meat Co To Set New Standard for Quality in Foodservice","source_url":"https://totalfood.com/baldor-partners-golden-meat-co-quality-foodservice/"}],"state_reason":"only its paragraphs state it; no heading or section above them does"},"basis":"publisher_declared","via":["https://totalfood.com/baldor-partners-golden-meat-co-quality-foodservice/"],"last_confirmed_at":"2026-10-24T01:43:53.669800+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"supported","reason":"heading \"Bars and Suppliers: A Love Story\" says \"suppliers\" (+3); paragraph \"Approaching the beverage manager / bars and suppliers / vendors relationship wit\" says \"suppliers\" (+1); paragraph \"It definitely needs to be when we are not busy. We’re closed in the diner betwee\" says \"vendors\" (+1); paragraph \"Vendors have a good shot at getting the attention of industry vet Frankie Stavri\" says \"vendors\" (+1); paragraph \"Overseeing Lupoli restaurant operations, and opening a new spot, Bosa , in Haver\" says \"suppliers\" (+1); paragraph \"He remarks on the best way to approach him and says, “Your relationship between\" says \"suppliers\" (+1); paragraph \"It’s up to both bars and suppliers to set expectations, needs and boundaries out\" says \"suppliers\" (+1)","support":9,"evidence":[{"kind":"supplier","text":"Francine Cohen\nFebruary 14, 2024\nFoodservice News , Industry Insights\nIf you want good bar business you don’t have to know that disco songs run between 115 and 130 beats a minute (though, it’s a cool factoid to share with guests).\nApproaching the beverage manager / bars and suppliers / vendors relationship with the right attitude will open doors and build great futures for you, your team, your guests, and the liquor brands you pour. It’s a proven fact.\nKoc points out that his needs for the diner Denae’s is different than those in the Lounge, The Delphi. Differing menus aside Koc needs reps to come in at the right time.\nThat’s when he isn’t busy and can give them the time they deserve. He shares his preference, “Planning ahead is crucial for productivity.\nIt definitely needs to be when we are not busy. We’re closed in the diner between 3-5 PM so that’s when I do all my interviews and meet with all my vendors.”\nVendors have a good shot at getting the attention of industry vet Frankie Stavrianopoulus if they’re considerate.\nOverseeing Lupoli restaurant operations, and opening a new spot, Bosa , in Haverhill, Massachusetts, is a busy time and so Stavrianopoulus relies on his suppliers","heading":"Bars and Suppliers: A Love Story","source_url":"https://totalfood.com/bars-and-suppliers-a-love-story/"}],"state_reason":"the heading or section above it and its own paragraphs both state it"},"basis":"publisher_declared","via":["https://totalfood.com/bars-and-suppliers-a-love-story/"],"last_confirmed_at":"2026-10-24T01:43:53.669309+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"candidate","reason":"section \"Bars and Suppliers: A Love Story\" says \"suppliers\" (+2)","support":2,"evidence":[{"kind":"supplier","text":"With an age statement of 10 years and 9 months reflecting the youngest bourbon in the batch), this sipper delivers warming round notes you’d expect from your favorite bourbon and just the right essence of barrel you desire.\nOf course, you could mix it, but why mess with sipping perfection? Want to make Valentine’s Day really special? Give a bottle to someone you love (and keep one for yourself). MSRP $74.99","heading":"SIPS TO SAVOR","section":"Bars and Suppliers: A Love Story","source_url":"https://totalfood.com/bars-and-suppliers-a-love-story/"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://totalfood.com/bars-and-suppliers-a-love-story/"],"last_confirmed_at":"2026-10-24T01:43:53.669309+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"candidate","reason":"section \"Bars and Suppliers: A Love Story\" says \"suppliers\" (+2)","support":2,"evidence":[{"kind":"supplier","text":"Francine Cohen is an award-winning journalist covering the business of the f&b/hospitality industry, and a proud native Washingtonian (DC). In addition to her work as a journalist she keeps busy fundraising for Citymeals on Wheels, Les Dames d’Escoffier, NY Women’s Culinary Alliance, and the USBG Foundation and serves as chief storyteller and brand steward for clients in the food and beverage sector by providing them with strategic marketing and business growth guidance. She has never met a cheese or beverage she does not like, and lives with her husband in New York; leaving him behind to visit New Orleans every summer. (Except 2020. Darn pandemic.) You can reach her at francinecohen@mindspring.com\nThe pace of equipment innovation has made seeing technology firsthand increasingly important. That will put a spotlight on Orlando from February 11–13, 2027, when The\nFor Singer Equipment Co., the challenge of how to build scale without allowing the customer experience to become less personal is at the center of\nKinOra brings the needs of brand standards, executive-level decorum, teamwork and hospitality together through a people-first approach centered on recruiting, training, career de","heading":"Share this article","section":"Bars and Suppliers: A Love Story","source_url":"https://totalfood.com/bars-and-suppliers-a-love-story/"}],"alternatives":[{"kind":"charity","reason":"paragraph \"Francine Cohen is an award-winning journalist covering the business of the f&b/h\" says \"fundraising\" (+1)","support":1},{"kind":"foundation","reason":"paragraph \"Francine Cohen is an award-winning journalist covering the business of the f&b/h\" says \"foundation\" (+1)","support":1}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://totalfood.com/bars-and-suppliers-a-love-story/"],"last_confirmed_at":"2026-10-24T01:43:53.669309+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"candidate","reason":"heading \"“The contest helped shine a light on the people behind the product, and that is\" says \"suppliers\" (+3)","support":3,"evidence":[{"kind":"supplier","text":"The event was made possible through strong industry support, including the donation of beef by Cargill and pork by Leidy’s Premium Meats. Following the competition, all beef and pork products used during the event were donated to the State College Food Bank, reinforcing the event’s commitment to community support and reducing food waste.\nThat community element also connected to a broader message. The Best Butcher Contest was not simply a competition. It was an educational platform, a workforce development opportunity, and a way to promote careers in meat processing and fabrication. Attendees included industry professionals, students, educators, and consumers, all of whom had the opportunity to see the expertise required to bring quality meat products to market. “As we think about the future of beef, workforce development has to be part of the conversation,” Swope outlined. “We need talented people who understand fabrication, food safety, merchandising, and customer service, because those skills support everyone from the meat case to the restaurant kitchen.”","heading":"“The contest helped shine a light on the people behind the product, and that is important for the entire supply chain,” Swope detailed. “When operators understand the skill that goes into fabrication, they can ask better questions, work more closely with their suppliers, and find beef solutions that fit their menus.”","section":"The art and skill of meat cutting took center stage at the 2026 Best Butcher Contest, but the impact of the competition reached far beyond the cutting table.","source_url":"https://totalfood.com/best-butcher-contest-operators-smarter-beef-menu/"}],"alternatives":[{"kind":"charity","reason":"paragraph \"The event was made possible through strong industry support, including the donat\" says \"donation\" (+1)","support":1}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://totalfood.com/best-butcher-contest-operators-smarter-beef-menu/"],"last_confirmed_at":"2026-10-24T01:44:11.443458+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"supported","reason":"heading \"BlueCart , the restaurant technology company whose namesake app streamlines comm\" says \"suppliers\" (+3); paragraph \"When orders are received and checked-in at the restaurant, gaps are flagged inst\" says \"suppliers\" (+1)","support":4,"evidence":[{"kind":"supplier","text":"Bluecart’s newest breakthrough feature allows restaurants to not only take inventory on a mobile device, but also to view the resulting data and par levels, and instantly change ordering accordingly.\nWorking within BlueCart’s powerful ordering app – and in concert with their latest “Order Check-In” feature – Inventory Management gives restaurants and hotels a complete picture of their supply flow. Now, using just one app, a manager in New York can monitor all inventory being taken in Chicago in real-time, check that new data against each location’s order history, and adjust current and future orders to account for any discrepancies. With BlueCart’s Inventory Management tool, users can create as many inventory sheets as they like, whether it be for the bar or the walk-in refrigerator.\nWhen orders are received and checked-in at the restaurant, gaps are flagged instantly, and both restaurants and suppliers are alerted via notifications so that necessary replacements can be shipped. BlueCart’s “Order Check-In” marks the end of signing, scanning and entering invoice data for tracking purposes. Operators no longer need a third party to do manual data entry of invoices; with BlueCart it’s","heading":"BlueCart , the restaurant technology company whose namesake app streamlines communication between buyers and suppliers in the hospitality industry, has released a new Inventory Management tool that allows workers and managers in the restaurant industry to take, share, analyze, and react to supply-level data in real time, using just their smartphones.","section":"BlueCart Inc. Releases Brand New Inventory Management Technology for the Restaurant Industry","source_url":"https://totalfood.com/bluecart-inventory-management-technology-restaurant-industry/"}],"state_reason":"the heading or section above it and its own paragraphs both state it"},"basis":"publisher_declared","via":["https://totalfood.com/bluecart-inventory-management-technology-restaurant-industry/"],"last_confirmed_at":"2026-10-24T01:43:59.018151+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"supported","reason":"section \"BlueCart , the restaurant technology company whose namesake app streamlines comm\" says \"suppliers\" (+2); paragraph \"BlueCart’s SaaS product launched in 2014 offering a free mobile platform to the\" says \"suppliers\" (+1)","support":3,"evidence":[{"kind":"supplier","text":"Because the restaurant industry relies on goods that can’t always be counted using barcodes or tags, logging inventory used to involve hours scrawling numbers onto a clipboard, and then transcribing those numbers into Excel. These error-prone spreadsheets were then often buried in some folder on an office computer, never to be seen again.\nNow, with BlueCart’s Inventory Management, data just flows. The bar manager can log his customized inventory on his phone at the same time the chef is taking hers in the walk-in. Both those lists are then updated in real-time on the GM’s master list, and all that data is automatically cross-referenced with what’s been ordered, what’s being checked-in, and what’s about to be ordered. Everything is saved in the cloud so that management can access whatever they need, whenever and wherever they need it. That’s operating with just-in-time inventory.\nBlueCart’s SaaS product launched in 2014 offering a free mobile platform to the restaurant and hospitality sector for the purposes of modernizing and improving the wholesale ordering process between buyers and suppliers. BlueCart is Venture Capital funded and has offices in Washington DC, New York, and San","heading":"“The new Inventory Management on BlueCart adds so much value for us as a thriving restaurant chain in Southern California. It provides more accuracy in tracking my entire inventory, giving me the ability to better judge future orders. I no longer have to waste operations time reviewing invoices and Excel spreadsheets to find this data. It’s all right there on the app.” — Niels Tervoort, General Manager, Cafe Gratitude (San Diego)","section":"BlueCart , the restaurant technology company whose namesake app streamlines communication between buyers and suppliers in the hospitality industry, has released a new Inventory Management tool that allows workers and managers in the restaurant industry to take, share, analyze, and react to supply-level data in real time, using just their smartphones.","source_url":"https://totalfood.com/bluecart-inventory-management-technology-restaurant-industry/"}],"state_reason":"the heading or section above it and its own paragraphs both state it"},"basis":"publisher_declared","via":["https://totalfood.com/bluecart-inventory-management-technology-restaurant-industry/"],"last_confirmed_at":"2026-10-24T01:43:59.018151+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"charity","@type":"OrganizationStatement","state":"supported","reason":"heading \"Charitable organizations are important to you, tell us about your work with them\" says \"charitable\" (+3); paragraph \"I spend a lot of time collaborating with WCR (Women’s Chefs and Restaurateurs) a\" says \"give back\" (+1)","support":4,"evidence":[{"kind":"charity","text":"I spend a lot of time collaborating with WCR (Women’s Chefs and Restaurateurs) and other talented Female Chefs on how we can make an impact on the future of the industry. It’s always important to me to give back and discover new ways for me to pay it forward.","heading":"Charitable organizations are important to you, tell us about your work with them.","section":"Allison Fasano at the age of 28 already has a foodie following that rivals many seasoned celebrity chefs. She’s already appeared on “Beat Bobby Flay” and that Food Network appearance was the catalyst launching her in the spotlight. She was Bobby Flay’s sous chef at Gato, worked at Michelin Star restaurants like Del Posto and The Sagamore Resort.","source_url":"https://totalfood.com/chef-allison-fasano-qa/"}],"state_reason":"the heading or section above it and its own paragraphs both state it"},"basis":"publisher_declared","via":["https://totalfood.com/chef-allison-fasano-qa/"],"last_confirmed_at":"2026-10-24T01:44:01.843419+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"supported","reason":"heading \"What roles does the vendor community on both the equipment and food supply side\" says \"vendor\" (+3); paragraph \"The vendor community is very important to our everyday life in the restaurant bu\" says \"vendor\" (+1)","support":4,"evidence":[{"kind":"supplier","text":"The vendor community is very important to our everyday life in the restaurant business. If you cannot depend on them to deliver good product, or what you ordered, or repair broken equipment in a timely fashion you will have problems. I have some very good salespeople who I enjoy working with.","heading":"What roles does the vendor community on both the equipment and food supply side play? And in your opinion, is today’s salesperson providing the level of service you need to succeed?","section":"Chef Guy Reuge","source_url":"https://totalfood.com/chef-guy-reuge/"}],"state_reason":"the heading or section above it and its own paragraphs both state it"},"basis":"publisher_declared","via":["https://totalfood.com/chef-guy-reuge/"],"last_confirmed_at":"2026-10-24T01:44:08.926336+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"foundation","@type":"OrganizationStatement","state":"candidate","reason":"heading \"Chef Jakon Tolhurst’s Creative Fare Is Foundation of Club Success in Nevada\" says \"foundation\" (+3)","support":3,"evidence":[{"kind":"foundation","text":"Total Food Service\nJanuary 2, 2024\nChef News , Foodservice News\nWhen it comes to private clubs, offering an enticing food and beverage experience is crucial for attracting and retaining members.\nWith his creative approach to culinary delights, Tolhurst has managed to keep members and guests happy with an exciting food and beverage program.\nThe menus at Montreux Country Club are filled with a variety of delectable options that cater to every palate.\nTolhurst understands the importance of creating dishes that not only taste amazing but also look visually appealing.\nPresentation plays a significant role in the overall dining experience, and he never fails to impress with his attention to detail.\nMoreover, Tolhurst constantly seeks ways to incorporate fresh and locally sourced ingredients into his menus.\nThis commitment to quality not only supports local businesses but also ensures that members are treated to the finest flavors.\nThat commitment to local sourcing is a direct result of his background. Tolhurst is a local native who grew up on an organic farm in Nevada City.\n“I was already surrounded by food my whole life,” he explained. “And something about having that as my base. I had","heading":"Chef Jakon Tolhurst’s Creative Fare Is Foundation of Club Success in Nevada","source_url":"https://totalfood.com/chef-jakon-tolhurst-montreux-country-club-nevada/"}],"alternatives":[{"kind":"supplier","reason":"paragraph \"Moreover, Tolhurst constantly seeks ways to incorporate fresh and locally source\" says \"sourced\" (+1); paragraph \"That commitment to local sourcing is a direct result of his background. Tolhurst\" says \"sourcing\" (+1)","support":2}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://totalfood.com/chef-jakon-tolhurst-montreux-country-club-nevada/"],"last_confirmed_at":"2026-10-24T01:43:48.731350+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"foundation","@type":"OrganizationStatement","state":"candidate","reason":"section \"Chef Jakon Tolhurst’s Creative Fare Is Foundation of Club Success in Nevada\" says \"foundation\" (+2)","support":2,"evidence":[{"kind":"foundation","text":"Total Food Service is a monthly B2B foodservice publication and website covering foodservice and hospitality news, industry trends and exclusive interviews.\nThe pace of equipment innovation has made seeing technology firsthand increasingly important. That will put a spotlight on Orlando from February 11–13, 2027, when The\nFor Singer Equipment Co., the challenge of how to build scale without allowing the customer experience to become less personal is at the center of\nKinOra brings the needs of brand standards, executive-level decorum, teamwork and hospitality together through a people-first approach centered on recruiting, training, career development and culture.\nFor operators accustomed to large menus and highly customizable dining, omakase represents a dramatically different approach as it removes much of the traditional ordering process","heading":"Share this article","section":"Chef Jakon Tolhurst’s Creative Fare Is Foundation of Club Success in Nevada","source_url":"https://totalfood.com/chef-jakon-tolhurst-montreux-country-club-nevada/"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://totalfood.com/chef-jakon-tolhurst-montreux-country-club-nevada/"],"last_confirmed_at":"2026-10-24T01:43:48.731350+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"supported","reason":"heading \"What role does the vendor community on both the equipment and food supply side p\" says \"vendor\" (+3); paragraph \"We have a really good relationship with all of our food and equipment vendors. W\" says \"vendors\" (+1)","support":4,"evidence":[{"kind":"supplier","text":"We have a really good relationship with all of our food and equipment vendors. We have service contracts on all of our equipment and machines, and if we ever have an issue they normally take care of it that day. Our food vendors are great, we get all deliveries early morning every day, and they are really good with giving us samples and letting us know about any special deals they have, or any new product that is arriving.","heading":"What role does the vendor community on both the equipment and food supply side play? And in your opinion, is today’s salesperson providing the level of service you need to succeed?","section":"Chef Jonathan Kavourakis is the Chef de Cuisine at the Lower East Side’s sexiest restaurant and lounge, The Stanton Social. Hailing from Livingston, NJ, Chef Jonathan was born to cook.","source_url":"https://totalfood.com/chef-jonathan-kavourakis/"}],"state_reason":"the heading or section above it and its own paragraphs both state it"},"basis":"publisher_declared","via":["https://totalfood.com/chef-jonathan-kavourakis/"],"last_confirmed_at":"2026-10-24T01:44:08.926673+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"supported","reason":"heading \"The restaurant industry has a very broad range of foods…what’s your buying appro\" says \"vendors\" (+3); paragraph \"It is a little bit of both. We have had the same vendors since I started working\" says \"vendors\" (+1)","support":4,"evidence":[{"kind":"supplier","text":"It is a little bit of both. We have had the same vendors since I started working here, but we have 3 different produce vendors who we bid out daily and order from everyday. And we do the same thing for proteins and fish. On the equipment side, do you have pieces of equipment that you like to use that makes your job easier preparing dishes? The most important piece of equipment for me are my knives. Nothing makes a chef’s job easier than good, sharp knives. I also recently got a meat grinder after I tore through 3 of the pastry chef’s kitchen aids grinding hundreds of pounds of meat. I like it a lot.","heading":"The restaurant industry has a very broad range of foods…what’s your buying approach? Do you go out to bid on a regular basis or do you look for loyalty from vendors?","section":"Chef Jonathan Kavourakis is the Chef de Cuisine at the Lower East Side’s sexiest restaurant and lounge, The Stanton Social. Hailing from Livingston, NJ, Chef Jonathan was born to cook.","source_url":"https://totalfood.com/chef-jonathan-kavourakis/"}],"state_reason":"the heading or section above it and its own paragraphs both state it"},"basis":"publisher_declared","via":["https://totalfood.com/chef-jonathan-kavourakis/"],"last_confirmed_at":"2026-10-24T01:44:08.926673+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"foundation","@type":"OrganizationStatement","state":"candidate","reason":"heading \"Having built significant followings at a pair of Las Vegas eateries that he co-o\" says \"foundation\" (+3)","support":3,"evidence":[{"kind":"foundation","text":"Raised in Barcelona, Chef Oscar Amador Edo fell in love with Catalonia’s rich culinary traditions at an early age. He grew up “10 minutes away from the Mediterranean where the quality of the seafood is unbelievable.” After graduating from the prestigious Hofmann BCN Chef School, he had the opportunity to stage at El Racó de Can Fabes, a three Michelin Star awarded restaurant.\nAnyone who’s ever moved countries can attest, the status achieved back home doesn’t easily transfer to your new environment. Despite Edo’s extensive experience and success back in Barcelona as a high-end chef and restaurateur accustomed to creating tasting menus of Michelin-level excellence, he had never worked in a U.S. kitchen and did not know its distinct ‘system.’ It took a while for anyone to take a gamble on him.\nOscar was eventually hired at the prestigious Le Cirque. However, it did not take long for him to realize this was not where he wanted to grow his state-side trajectory. Chef offered, “It was just not a good fit for me. At the end of the day, I just felt like a number.”\nResigning from his position at Le Cirque six months after he started, Edo felt disillusioned; the dream he had envisioned unfol","heading":"Having built significant followings at a pair of Las Vegas eateries that he co-owns, it was just a matter of time before award winning accolades started coming for Chef Oscar Amador Edo . That is in fact exactly what happened to him, as Amador Edo garnered a semi-final nomination by the James Beard Foundation last month.","section":"Chef Oscar Amador Edo Brings Award Winning Fare to Las Vegas","source_url":"https://totalfood.com/chef-oscar-amador-edo-brings-award-winning-fare-to-las-vegas/"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://totalfood.com/chef-oscar-amador-edo-brings-award-winning-fare-to-las-vegas/"],"last_confirmed_at":"2026-10-24T01:44:15.536893+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"candidate","reason":"heading \"What role does the vendor community on both the equipment and food supply side p\" says \"vendor\" (+3)","support":3,"evidence":[{"kind":"supplier","text":"We try to support local when able with our food, and endurance and efficiency are key with equipment. Since I was, in one incarnation, a sales rep in the food industry, I recognize the necessity of a good relationship with a restaurant. We are a service-based industry from all angles, and customer satisfaction extends to all aspects.","heading":"What role does the vendor community on both the equipment and food supply side play? And in your opinion, is today’s salesperson providing the level of service you need to succeed?","section":"Chef Terry McSpedon","source_url":"https://totalfood.com/chef-terry-mcspedon/"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://totalfood.com/chef-terry-mcspedon/"],"last_confirmed_at":"2026-10-24T01:44:20.615880+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"charity","@type":"OrganizationStatement","state":"candidate","reason":"heading \"Coffee For Good: Greenwich, CT Nonprofit Employs & Trains People With Disabiliti\" says \"nonprofit\" (+3)","support":3,"evidence":[{"kind":"charity","text":"Total Food Service\nSeptember 29, 2020\nFoodservice News , Restaurant News","heading":"Coffee For Good: Greenwich, CT Nonprofit Employs & Trains People With Disabilities","source_url":"https://totalfood.com/coffee-for-good-greenwich-ct-nonprofit-employs-trains-people-with-disabilities/"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://totalfood.com/coffee-for-good-greenwich-ct-nonprofit-employs-trains-people-with-disabilities/"],"last_confirmed_at":"2026-10-24T01:44:25.390594+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"charity","@type":"OrganizationStatement","state":"supported","reason":"section \"Coffee For Good: Greenwich, CT Nonprofit Employs & Trains People With Disabiliti\" says \"nonprofit\" (+2); paragraph \"An important goal for Coffee for Good is to become a self-sustaining nonprofit w\" says \"nonprofit\" (+1)","support":3,"evidence":[{"kind":"charity","text":"Coffee for Good will also be a training program for its employees. After participating in the Coffee for Good training program, expected to last between six to twelve months, the employees will acquire the necessary skills to seek employment in the community. Founder, Deb Rogan, who was inspired by her nephew with special needs, is confident that Coffee for Good will be a game-changer.\n“Modern technology, such as point of sale registers, allow people with disabilities to perform more job functions in both cafe and retail businesses, provided they have the right training” stated Rogan.\nThe Mead House is set in a spacious, tree-filled lot on the 2CC campus with ample free parking, a plus in Greenwich. Set back from the road, customers will enjoy their gourmet coffee either inside the charming wood paneled cafe, decorated with artwork created by Abilis clients, or seated outside on the terrace. Slated to open early 2021, the cafe will offer a wide variety of teas and coffees, smoothies, pastries, salads and sandwiches, making it an ideal destination at any time of day. Coffee for Good will also sell fresh bags of coffee and merchandise, such as t-shirts, travel mugs and hats.\nRogan be","heading":"Renovations to the historic Solomon Mead House in central Greenwich, CT are underway, an extremely exciting milestone in its eventual metamorphosis into a new cafe. In a collaboration between Abilis and Second Congregational Church, the Mead House will soon be the home to a unique coffee shop, Coffee for Good .","section":"Coffee For Good: Greenwich, CT Nonprofit Employs & Trains People With Disabilities","source_url":"https://totalfood.com/coffee-for-good-greenwich-ct-nonprofit-employs-trains-people-with-disabilities/"}],"state_reason":"the heading or section above it and its own paragraphs both state it"},"basis":"publisher_declared","via":["https://totalfood.com/coffee-for-good-greenwich-ct-nonprofit-employs-trains-people-with-disabilities/"],"last_confirmed_at":"2026-10-24T01:44:25.390594+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"charity","@type":"OrganizationStatement","state":"candidate","reason":"section \"Coffee For Good: Greenwich, CT Nonprofit Employs & Trains People With Disabiliti\" says \"nonprofit\" (+2)","support":2,"evidence":[{"kind":"charity","text":"Total Food Service is a monthly B2B foodservice publication and website covering foodservice and hospitality news, industry trends and exclusive interviews.\nThe pace of equipment innovation has made seeing technology firsthand increasingly important. That will put a spotlight on Orlando from February 11–13, 2027, when The\nFor Singer Equipment Co., the challenge of how to build scale without allowing the customer experience to become less personal is at the center of\nKinOra brings the needs of brand standards, executive-level decorum, teamwork and hospitality together through a people-first approach centered on recruiting, training, career development and culture.\nFor operators accustomed to large menus and highly customizable dining, omakase represents a dramatically different approach as it removes much of the traditional ordering process","heading":"Share this article","section":"Coffee For Good: Greenwich, CT Nonprofit Employs & Trains People With Disabilities","source_url":"https://totalfood.com/coffee-for-good-greenwich-ct-nonprofit-employs-trains-people-with-disabilities/"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://totalfood.com/coffee-for-good-greenwich-ct-nonprofit-employs-trains-people-with-disabilities/"],"last_confirmed_at":"2026-10-24T01:44:25.390594+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"supported","reason":"heading \"Choosing an Adequate Document Management Vendor is a Challenge\" says \"vendor\" (+3); paragraph \"The reality is that most document management vendors claim to do the same things\" says \"vendors\" (+1)","support":4,"evidence":[{"kind":"supplier","text":"The reality is that most document management vendors claim to do the same things, and it’s difficult to differentiate between them given this truism. Additionally, there’s such a limited understanding of how fair the price differences between each vendor and their various solutions truly are.\nAdditionally, the platforms, from cloud to on premises, are hard to quantify because most prospective users don’t even know the differences between a cloud solution and on premises solution.","heading":"Choosing an Adequate Document Management Vendor is a Challenge","section":"Imaging and document management needs in the foodservice industry often go unnoticed, but that doesn’t mean they are not of pressing importance.","source_url":"https://totalfood.com/document-management-needs-in-the-foodservice-industry/"}],"state_reason":"the heading or section above it and its own paragraphs both state it"},"basis":"publisher_declared","via":["https://totalfood.com/document-management-needs-in-the-foodservice-industry/"],"last_confirmed_at":"2026-10-24T01:44:36.614894+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"supported","reason":"heading \"Are you working with big food vendors like Sysco or US Foods?\" says \"vendors\" (+3); paragraph \"Yes, we work with a mix of national distributors and local suppliers, depending\" says \"suppliers\" (+1)","support":4,"evidence":[{"kind":"supplier","text":"Yes, we work with a mix of national distributors and local suppliers, depending on the location and the need. You can’t run a 70,000 sq ft operation without serious logistics.","heading":"Are you working with big food vendors like Sysco or US Foods?","section":"Drew Brees’ Game Plan for Scaling Restaurants, Training Teams, and Building Loyalty","source_url":"https://totalfood.com/drew-brees-surge-entertainment-training-team-loyalty/"}],"state_reason":"the heading or section above it and its own paragraphs both state it"},"basis":"publisher_declared","via":["https://totalfood.com/drew-brees-surge-entertainment-training-team-loyalty/"],"last_confirmed_at":"2026-10-24T01:44:36.614951+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"supported","reason":"heading \"Sourcing at a Standard That Cannot Flex\" says \"sourcing\" (+3); paragraph \"The second hidden cost is sourcing. A restaurant can adjust its menu around what\" says \"sourcing\" (+1); paragraph \"Recently we were preparing shrimp cocktail for 2,800 people, and our supplier co\" says \"supplier\" (+1)","support":5,"evidence":[{"kind":"supplier","text":"The second hidden cost is sourcing. A restaurant can adjust its menu around what the market gives it. An institutional kitchen committed to a daily standard cannot.\nRecently we were preparing shrimp cocktail for 2,800 people, and our supplier could not deliver the shrimp — they pushed delivery to the day of the event, which was useless. Luckily another supplier had a comparable shrimp and was honest enough to tell me he had it, but warned it would cost significantly more because it was not something he normally stocked. The menu was already published. There was no version of this where we did not serve shrimp cocktail. So I made the executive call and paid the premium. By hook or by crook, the dish goes out. The restaurant chases the best price. The institutional kitchen pays for the guarantee.","heading":"Sourcing at a Standard That Cannot Flex","section":"The Economics of Corporate Institutional Kitchens: What Nobody Talks About","source_url":"https://totalfood.com/economics-corporate-institutional-kitchen-talk-about/"}],"state_reason":"the heading or section above it and its own paragraphs both state it"},"basis":"publisher_declared","via":["https://totalfood.com/economics-corporate-institutional-kitchen-talk-about/"],"last_confirmed_at":"2026-10-24T01:44:43.479728+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"supported","reason":"heading \"The restaurant industry has a very broad range of foods…what’s your buying appro\" says \"vendors\" (+3); paragraph \"We do a little bit of both. Bid out everything, but do enjoy some loyalty and tr\" says \"vendors\" (+1)","support":4,"evidence":[{"kind":"supplier","text":"We do a little bit of both. Bid out everything, but do enjoy some loyalty and trust with vendors. Some items we buy based on pricing, others are based on quality – it depends.","heading":"The restaurant industry has a very broad range of foods…what’s your buying approach? Do you go out to bid on a regular basis or do you look for loyalty from vendors?","section":"Executive Chef John Villa","source_url":"https://totalfood.com/executive-chef-john-villa/"}],"state_reason":"the heading or section above it and its own paragraphs both state it"},"basis":"publisher_declared","via":["https://totalfood.com/executive-chef-john-villa/"],"last_confirmed_at":"2026-10-24T01:44:54.626819+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"supported","reason":"heading \"What role does the vendor community on both the equipment and food supply side p\" says \"vendor\" (+3); paragraph \"A big role – a really good vendor can get you stuff really fast, or get us stuff\" says \"vendor\" (+1)","support":4,"evidence":[{"kind":"supplier","text":"A big role – a really good vendor can get you stuff really fast, or get us stuff no one else has. Having a good relationship with them is really important.","heading":"What role does the vendor community on both the equipment and food supply side play?","section":"Executive Chef John Villa","source_url":"https://totalfood.com/executive-chef-john-villa/"}],"state_reason":"the heading or section above it and its own paragraphs both state it"},"basis":"publisher_declared","via":["https://totalfood.com/executive-chef-john-villa/"],"last_confirmed_at":"2026-10-24T01:44:54.626819+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"supported","reason":"heading \"The restaurant industry has a very broad range of foods, what’s your buying appr\" says \"vendors\" (+3); paragraph \"I believe 100% in loyalty. I prefer to pay more for a better quality ingredient\" says \"vendor\" (+1)","support":4,"evidence":[{"kind":"supplier","text":"I believe 100% in loyalty. I prefer to pay more for a better quality ingredient from a vendor that I trust.","heading":"The restaurant industry has a very broad range of foods, what’s your buying approach? Do you go out to bid on a regular basis or do you look for loyalty from vendors?","section":"Executive Chef Massimo Fedozzi","source_url":"https://totalfood.com/executive-chef-massimo-fedozzi/"}],"state_reason":"the heading or section above it and its own paragraphs both state it"},"basis":"publisher_declared","via":["https://totalfood.com/executive-chef-massimo-fedozzi/"],"last_confirmed_at":"2026-10-24T01:44:54.626984+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"supported","reason":"heading \"What roles does the vendor community on both the equipment and food supply side\" says \"vendor\" (+3); paragraph \"Extremely vital – without quality control in both those areas I cannot be my bes\" says \"vendors\" (+1)","support":4,"evidence":[{"kind":"supplier","text":"Extremely vital – without quality control in both those areas I cannot be my best. I refuse to stand for anything less and therefore we are always seeking quality vendors (who we remain loyal to) for both our equipment and food supply.","heading":"What roles does the vendor community on both the equipment and food supply side play?","section":"Executive Chef Massimo Fedozzi","source_url":"https://totalfood.com/executive-chef-massimo-fedozzi/"}],"state_reason":"the heading or section above it and its own paragraphs both state it"},"basis":"publisher_declared","via":["https://totalfood.com/executive-chef-massimo-fedozzi/"],"last_confirmed_at":"2026-10-24T01:44:54.626984+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"foundation","@type":"OrganizationStatement","state":"candidate","reason":"heading \"A perfect Manhattan Fall evening served as the backdrop for The Food and Beverag\" says \"foundation\" (+3)","support":3,"evidence":[{"kind":"foundation","text":"The top hospitality professional of the year honors went to Edward Kane. He has been a legendary figure at the hotel that he has called home for the past 45 years. Kane is responsible for catering and event space that hosts up to 2,500 people at the Midtown property. The affable hotel executive continues to give back to the community he serves as a member of the Board of the Javits Center and the New York City Sports Development Corp. Kane followed in the footsteps of his father Thomas who was the general manager of the Waldorf Astoria in the 70’s.\nTop Industry Professional of The Year, Niki Franzitta of The Hotel Association of New York shared her career path with the large audience. She spoke of her rise through the ranks at Hyatt Hotels where she oversaw all labor relations for the unionized properties in her region which included five New York City hotels. In her role as Vice President of Member Relations and Development for the Hotel Association of New York, she has been to grow membership.\nDaniel Lorusso of Southern Glazer’s Wine and Spirits was honored by the association as Purveyor of the Year. Lorusso is responsible for combo on-prem sales. His sense of humor had the room","heading":"A perfect Manhattan Fall evening served as the backdrop for The Food and Beverage Association ’s annual gala. With the guidance of president Steve Gattullo and foundation directors Sean Cassidy and Dan Saalman, The Sheraton New York Times Square Hotel welcomed industry notables.","section":"FBAA Gala in NYC Honors Trio To Benefit Future Industry Leaders","source_url":"https://totalfood.com/fbaa-gala-nyc-honors-trio-benefit-future-industry-leaders/"}],"alternatives":[{"kind":"charity","reason":"paragraph \"The top hospitality professional of the year honors went to Edward Kane. He has\" says \"give back\" (+1); paragraph \"The Food and Beverage Association of America is a nonprofit, tax-exempt, philant\" says \"nonprofit\" (+1)","support":2},{"kind":"supplier","reason":"paragraph \"Daniel Lorusso of Southern Glazer’s Wine and Spirits was honored by the associat\" says \"purveyor\" (+1)","support":1}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://totalfood.com/fbaa-gala-nyc-honors-trio-benefit-future-industry-leaders/"],"last_confirmed_at":"2026-10-24T01:44:54.626547+00:00","about_ref":"self","source_surface_ref":"https://totalfood.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"supported","reason":"heading \"Just in time for election day, two New York State Farm beverage producers will r\" says \"producers\" (+3); paragraph \"This isn’t the first collaboration for Collins, who prides himself on making cid\" says \"producers\" (+1); paragraph \"When asked why the name, “Make America Grape Again”? both Collins and Miles will\" says \"farmers\" (+1)","support":5,"evidence":[{"kind":"supplier","text":"The cider features a Lemberger grape, saison ale yeast and champagne yeast. The grape variety is rich with raspberry, blackberry and plummy characters and is accented by a light peppery flavor. Wines made from this grape will typically have a light tannin level. The saison ale yeast adds citrus notes, earthy undertones and spice on the back end while maintaining the fruit of cider-wine. The champagne yeast adds to the effervescence of the cider-wine, compliments the existing tart notes, and leaves you with a smooth dry finish. The combination of both of these elements create a complex cider that is a light pink color.\nThis isn’t the first collaboration for Collins, who prides himself on making cider more like how a brewer makes beer versus how a vitner makes wine. He has teamed up with New York State breweries including Resurgence Brewing Company, Swiftwater Brewing and Stoneyard Brewing to produce high-demand, small batch ciders . But, it is a first of its kind collaboration with a winery and one that Collins hopes will set an example for other producers.\n“I’m constantly looking for ways to help move the craft beverage industry forward while staying on the cutting edge of cider ma","heading":"Just in time for election day, two New York State Farm beverage producers will release ‘Make America Grape Again’, a collaboration that celebrates farming innovation, freedom and grape-ness. 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