Restaurateur - Constant...

Volume 16 - Number 9 November 2016

RestaurateurServing • AllegAny, CAttArAuguS, ChAutAuquA, erie, geneSee, niAgArA, OrleAnS And WyOming COuntieS

Official Publication of the Western New York Chapter of the New York State Restaurant Association

Ellie Grenauer, Glen Park Tavern & our Chair of Event - Patrick Kaler, President and CEO Visit Buffalo Niagara and Cindy Kincaide, Director, Industry Relations for VBN are quite pleased with the response received at this multi func-tional marketing event.

Belonging to the WNY Chapter doesn’t cost you - It pays!

Another Huge Success...WNY Chapter Members who participated in Local Restaurant WeekAltons 2250 Walden Avenue 14225 716) 681-7055Allen Street Poutine Co. 242 Allen St. 14201 (716) 883-7437Amaretto 7170 Transit Road 14221 (716) 472-0623Anchor Bar Franchise 7662 Transit Rd. (716) 932 7228Asa Ransom House 10529 Main St. 14031 (716) 759-2315Bings Restaurant 1952 Kensington Avenue 14215 (716) 839-5788Black & Blue Buffalo 5493 Sheridan Dr. 14221 (716) 839 2525Brick Oven Bistro & Deli 904 Abbott Rd. 14220 (716) 844 8496Buffalo Brew Pub 6861 Main Street 14221 (716) 632-0552Cammarata’s 336 Robinson Road 14094 (716) 433-5353Chef’s Restaurant 291 Seneca St. 14204 (716) 856-9187Chester’s Cajun Grill 9416 Transit Road 14051 (716) 636-4554Curly’s Grille 647 Ridge Road 14218 (716) 824-9716Danny’s Restaurant 3715 Genesee St. 14225 (716) 634-1780Danny’s South 4300 Abbott Road 14127 (716) 649-1194Dick & Jenny 1270 Baseline Road 14072 (716) 775-5047Fat Bob’s Smokehouse 41 Virginia Pl. 14202 (716) 887-2971French Pub & Rest. 1250 French Road 14043 (716) 668-8080Gabriel’s Gate 145 Allen Street 14201 (716) 886-0602Gertie’s 6010 Goodrich Road 14032 (716) 741-1311Gigis Cucina Povera 981 Kenmore Ave 14217 (716) 877-8788Glen Park Tavern 5507 Main Street 14221 (716) 626-9333Grapevine 2545 Niagara Falls Blvd.14228 (716) 691-7799Ilio DiPaolo’s Rest. 3785 South Park Avenue 14219 (716) 825-3675Indian Falls Log Cabin Rest. 1227 Gilmore Road 14036 (585) 762-8422Kennedy’s Cove 9800 Main Street 14031 (716) 759-8961Kentucky Greg’s Hickory Pit 2186 George Urban Blvd.14043 (716) 685-6599Mangia Ristorante & Caffe 4264 N. Buffalo Road 14127 (716) 662-9467Marco’s Italian Rest. 1085 Niagara Street 14213 (716) 882-5539Mulberry Café 64 Jackson Street 14218 (716) 822-4292Osteria 166 166 Franklin Street 14202 (716) 858-3118Pano’s Rest. 1081 Elmwood Avenue 14222 (716) 886-9081Pegasus Family Rest. 5748 South Park 14075 (716) 649-9639Pizza Plant - Canal Side 125 Main St. 14203 (716) 626-5566Protocol Restaurant 6766 Transit Rd. 14221 (716) 632-9556 Sean Patricks 3480 Millersport Hwy.14068 (716) 636-1709 Sun Restaurant 1989 Niagara Street 14207 (716) 447-0202Tandooris Royal Indian Rest. 7740 Transit Rd. 14221 (716) 632-1112Tavern at Windsor Park 8444 Transit Road 14221 (716) 689-6600 The Hideaway Grille 399 Division Street 14120 (716) 694-2710The Irishman Pub & Eatery 5601 Main Street 14221 (716) 626-2670The Roycroft Inn 40 South Grove Street 14052 (716) 652-5552 Uncle Joe’s Rest. 4869 Southwestern Blvd. 14075 (716) 648-7154 Webster’s Bistro & Bar 102 Webster Street 14120 (716) 341-1621

~44 WNY Chapter Members Participated~

Please note that this information is provided to you for general informational purposes only, and should not be relied upon for personal, medical, legal or financial decisions. You should consult an appropriate and qualified professional for specific advice tailored to your particular situation.

Melissa A. Fleischut - CEO - New York State Restaurant Association

For details about allof our programs, visitwww.nysra.org

Programs managed byNEW YORK STATE RESTAURANT SERVICES

a wholly-owned subsidiary of NYSRA

1.800.442.5959

CONTACT US TODAY TO GET RATES AND APPLICATION

New York State Restaurant Services:WE’VE GOT YOUR BACK!

We Cater ToYOUR Insurance Needs.

‰ Workers’ Compensation Safety Group‰ NYS Disability Insurance

‰ Life Insurance (low cost term life)‰ Dental Insurance (cafeteria of carriers)

Mar2015_Restaurateur_Insurances_v2a.qxp_Layout 1 2/9/15 12:08 PM Page 1

Shannon BuonoMagruders

GeorGe Schaeffer editor

[email protected]

Restaurateur since 1999

Serving • AllegAny, CAttArAuguS, ChAutAuquA, erie, geneSee, niAgArA, OrleAnS And WyOming COuntieSpublished 10 times per year,

e-mailed by Constant Contact

www.nysra.org

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chapter BuSineSS ManaGer

Kerri L. RiedelNYSRA-WNY

[email protected]

Holly AndersonAnderson’s Frozen Custard

Dennis AyerMason’s Grille 52

Shannon BuonoMagruders

Andrew HarveyCharlie the ButcherRichard Joseph

Joseph’s Catering ServiceMaria MacPeek

The IrishmanPhil Palmisano

Golden Parachute CateringRichard R. Schneider

Delaware NorthDonald Seth

Pettibone’sDiana Stefanovich

Christe’s

aSSociate directorS

Andrew WatersEnergyMark

educational directorS

MeMBerShip repreSentative

Jennifer Plesa716-909-9054

[email protected]

Joseph Savattieri American Express

George SchaefferUnilever

executive Board of directorS

preSidentSean reGan

Buffalo Bison Baseball

vice preSidentTom Fraschella

U.B. Campus Dining & Shops

paSt preSidentS

Ellie GrenauerGlen Park Tavern

Rob Free Buffalo Bison Baseball

Peter Longo CA Curtze CoDan Garvey The Roycroft

Robert SyracusePizza Plant Italian Pub

director of coMMunicationSGeorge Schaeffer

paSt Service directorS

Don SpasianoTrocaire College

Mark Thomasson Emerson School

of Hospitality

active directorS

Hangover Free???? Are you suffering through the headaches, dehydration, and nau-sea associated with alcohol with-drawal?? neuropsychopharma-cology professor David Nutt of Imperial College wants to remove the hangover from the partying equation.

He was formerly a drug advisor for the British government,

who had been developing a compound called Alcosynth, which reportedly mimics the positive mental effects of drinking without the nasty side effects. It is essentially hangover-free alcohol. "Alcosynth" will be there alongside the vodka and the gin on your bar shelf. without damaging your liver and your heart! We heard they go very nice into mojitos. Nutt suggests that Alcosynth will replace alcohol entirely by the year 2050 and will be a healthier, safer, less-risky alternative to regular alcohol. A lot more research must be conducted on the synthetic alcohol replacement before it becomes a staple behind the bar. Fun fact: " Professor Nutt was fired from his job as a drug advisor, after claiming that taking ecstasy was less dangerous than riding a horse". Only the future can tell and we can't wait!

Call or E MailJenn Plesa

716-909-9054

[email protected]

The New York State Restaurant Association's mis-sion is to help restaurateurs succeed. The Association works to protect and add to the bottom line of our industry with leg-islation, strategic lobbying efforts and grassroots campaign organizing.

SOLUTION CENTER We’re committed to helping your business, that’s why we created the Solution Center: an on-site test kitchen with chef-led demonstrations as well as industry experts focused on current food trends, operational challenges, and more.

For more information on weekly events, go to: gordonrestaurantmarket.com

BECOME A MEMBER TODAY Visit gordonrestaurantmarket.com, and click on Become a Member. Don’t miss out—sign up today to learn more about upcoming events in the Solution Center!

1959 Elmwood Ave., Buffalo, NY

SOLUTION CENTER10/31: Food Fusion Menu Ideas, Loaded

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3785 South Park Ave.(near Thruway Exit 56) • Blasdell, NY •

825-3675or

825-3676

4

1400 William StreetBuffalo, NY 14206716-332-2066Monday - Friday 8:30 - 5:00 PMSaturday 8:00 AM until Noon

Restaurant and Ringside Lounge

Fred Sampson

Sampson Continued - pg.7

For Your InFormatIon... Fred G. SampSon, preSident SampSon ConSultinG, inC

Russell J. Salvatore School of Hospitality & Business716.827.4300

Just What You Need: More Regulations

About a year ago I informed those of you who stop at this space that there was legislation pending in San Francisco which would contain requirements that up until now have been a managerial decision. The legislation was passed, and is also the law of the land in Seattle, Washington. Its title is the “Retail Workers Bill of Rights.”

I should also tell you that both of these cities were active in the $15 an hour minimum wage issue, as was the Service Employees International Union (SEIU).At that time I also informed you that Javier Gonzalez, director of government affairs (San Jose) for the California Restaurant Association’s government affairs and public policy, made the following observation: “For operators, it would be a lot more challenging to schedule their employees with all of these requirements. The record requirements would be a huge burden, and also slow down the hiring process.” His next statement was exactly why I brought this issue to your attention then and again now. “Gonzalez added that he was concerned that other cities may attempt to copy San Francisco if the legislation is successful. ‘There is a chance we could see this come up in other cities in California as well as major cities around the country.’ ” That’s exactly what happened in Seattle, Washington, and similar legislation is pending in the nation’s capital, Washington, DC. The following is a laundry list of what covered owners have to do:• Give the city access on demand to payroll and employment records. Offer more hours to part-time employees before hiring additional employees or using employment agencies, if the part-time employees are qualified to do the work and have been perform-ing similar work for the business. The offers of additional hours must be done in writing. Businesses are required to offer only enough hours to give the part-time employee eight hours a day or a 40-hour week.• Require employers to pay employees for any shift cancelled with fewer than 24 hours’ notice.• Retain employees who have worked for the business for at least six months, for a minimum of 90 days if the business is sold.• Maintain a series of records, including written offers of more hours to employ-ees, offers of employment to existing employees following a sale of the business, and a list of all employees who worked at the time the business was sold. Records must be kept for four years7

Andrew Waters6653 Main Street

Williamsville, NY 14221716.614.1800

716.913.5087 cell716.614.1819 Fax

[email protected] BuyLocalEnergy.com

~ “A Proud Local WNY Business, We Guarantee Lower Rates” ~

325 Louisiana StreetBuffalo, New York (716) 854-1155

Local 1500

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Sampson Continued

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While I have never read a Service Employees International Union contract, I assume it contains similar language. I believe that the San Francisco law covers chains with more than 11 locations and 20 or more em-ployees. As for Seattle, the story is much different. “A survey of 700 restaurant employees taken by the Seattle Restaurant Alliance reveals most workers in the restaurant industry are happy with their working conditions and don’t think new laws restricting scheduling are needed,” as reported by Erin Shannon of the Washington Policy Center. According to the survey: 89% say they can talk to their manager and give input about their environment, number of hours, and scheduling needs; 76% work the number of hours they want; and 86% of Seattle workers are proud to work in the industry. The Washington Policy Center also reported about workers in San Francisco, where restrictive scheduling laws took effect last year, and warn of unintended conse-quences. Many complain they lose out on opportunities to work extra hours because the “predictability pay” penalties discourage employers from offering extra shifts on short no-tice, even when workers would be happy for the chance to pick up such last-minute hours. As I said 14 months ago, it is also another attempt to, first, burden the multi-unit businesses and—if history is any forecaster of the future—eventually, the industry at large. It is also indicative of the SEIU’s long reach in efforts to organize the retail industry, including food service. Why not? After all, we are becoming more and more service ori-ented and the growth of multi-unit food establishments is expanding at a prodigious rate. As Willie Sutton, the most successful bank robber of all time is purported to have said when asked, “Why do you rob banks?” His answer: “That’s where the money is.” Why is the SEIU going after restaurant workers? That’s where most of the new hires are, and there are 14 million of them.

Comments may be sent to [email protected]

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PUT OUR FOOD SERVICE SOFTWARE TO WORK FOR YOU

4256 Ridge Lea Road Suite 100 Amherst, NY 14226

Phone: (716) 819-6600

[email protected]

www.visitbuffaloniagara.com

Happy Anniversary to these November Members!

Ristorante Lombardo 11/13/1987 - 29 Years

Beef Haus 11/9/1993 - 23 Years

Molinaro’s Ristorante 11/6/1998 - 18 Years

Stevie V’s 11/3/2004

Donatello’s Restaurant 11/9/2004

Louie’s Texas Red Hots Bailey, Inc. 11/23/2004

The Melting Pot 11/21/2006

Pearl Street Grill & Brewery 11/18/2010

The Delaware 11/23/2010

JD’s Smokin Grill N’ Bar 11/7/2011

Andersons Custard 11/22/2011

Dick & Jenny 11/28/2011

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Cont. pg.11

Mark TaylorSystems Technology

POS Real-TimeThe Power of Now

The next time you walk around your dining room or bar take a look at your guests. Are they on their cell phones? On your phone you get notifications of text messages, bank deposits, news alerts, and even athletes’ performances. The same concept exists for modern Point-of-Sale. The idea behind POS real-time is giving managers information to act on immediately. This actionable intelligence is equivalent to real time data and reports that provide up to the minute statistics about a restaurant’s performance. In the past, much of this information was not available until a nightly report was generated. Today these solutions are available not only on phones, but even with notifications.

Real time data and reports are generally the first piece of actionable intelligence any restaura-teur would want access to. Key features of this technology generally include:

• Breakdowns of net sales by hours, day part, revenue center, category and order mode• Comparisons of current day sales with historical data such as the same day last week or last year• Identification of items not being recorded in POS with immediate check viewing• Ranking of each employee’s sales, tip averages and other analytics• Section assignments based on servers’ table turn time• Item tracking to monitor success of promotions on specific items• Comparisons of the number of guests in your restaurant to the amount of staff clocked in

This information gives managers and operators the chance to react to situations they might not otherwise be aware of. For example servers or kitchen staff can be cut to save money on labor if sales are slow. Another example includes the recognition of a very high or very low tip. In both cases, a customer can be identified before they leave the building and can either be thanked or offered a gift card to return or a service issue can be resolved before it is repeated to friends or colleagues.

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The ROYCROFT Innat East Aurora, NY

Opened to friends in 1905

Restoredin

1995

2500 North America Drive West Seneca - NY - 14224

Phone: 716-827-1133Fax: 716-827-0179

Proud Supporter of the NYSRA – WNY Chapter

US Foods offers a tremendous variety of the world’s finest foodservice products, built for foodservice applications, by

foodservice professionals.

US Foods Buffalo Division Contact: 800‐333‐0828 www.usfoods.com

3800 Seneca StreetWest Seneca, NY 14224716-675-3800

Western New York’s Premier Insurance Agency for RestaurantsWe insure over 200 establishments in the food service business!

Coverage’s for:• Property • Liability • Liquor Liability • Liquor Bonds •

• Workers’ Compensation • NY State Disability • • Group Health Insurance •

Cont. pg.11

Cont. fr. pg.10All of this information can be stored by your Point-of-Sale. The difference is rather than pulling a report from yesterday, manage-ment now has actionable intelligence at anytime. In conclusion, data is valuable, but it is most valuable when it can be acted upon. In the past, restaurant relied on historical reports be they daily, or otherwise, to get an idea of what was taking place in their restaurant. Today, restaurateurs and management have access to all their data in real time via their smart phones. They can then act on that data either with staffing decisions, customer engagement, or concept changes immediately. Tomorrow is a long time to wait to handle a dissatisfied customer, or an underper-forming employee. Real time technology is the power to act right now.

Control Restaurant Labor Cost with the FTEBy David S. Peters Posted October 25, 2016

This is the secret to avoiding overtime in your restaurant. It’s also the secret to having qualified, trained employees in your restaurant. Follow this tip and you can stop settling for warm bodies and start hiring good people who will do the job right. The answer is to always have two more full time equivalents (FTEs) than you need. An FTE is whatever number of people it takes to equal one full-time person. FTE stands for “full-time equivalent,” meaning how many people it takes to equal one full-time person. For back-of-house staff, such as cooks, dishwashers, etc., one FTE equals 40 hours. If you have two part-time cooks who both work 20 hours a week, together they equal one FTE. So for every back-of-house employee who can work 40 hours, they equal one FTE.

David S. PetersThe Restaurant

Expert

Cont. pg.12

For front-of-house staff, such as servers, hosts, bussers, runners, etc., one FTE equals five shifts. If you have two part-time serv-ers — one who can work three shifts a week and one who can work only two shifts a week — that’s five shifts and together they equal one FTE. The reason to use shifts and not hours for front-of-house is most restaurants have servers who will never work a total of 40 hours a week, even if they work all seven days. Every front-of-house employee who can work five shifts a week equals one FTE.

Flexibility is one of the attributes of the restaurant industry. Hourly workers like the ability to change their schedule from one week to the next to take advantage of vacations, events, friends and family in town, and parties, to name a few. With this in mind, even the most perfect manpower plan can be thrown an unexpected curve.

Want to control restaurant labor cost? Want to reduce your turnover? Start paying attention to your FTE.

To learn more about systems that will teach you how to control restaurant labor cost, read our free special report, Breaking Away from the Insanity: How to easily take control of your restaurant and make more money.

3 Time-Sucking Mistakes and How to Fix ThemBy David S. Peters

1. Doing everything yourself

I cannot tell you how many restaurant owners and managers I come across who put themselves in a situation where they are the ones doing everything themselves. They are the only ones who can count the money and make the deposit; the only ones who can place the orders; the only ones who can write the schedules; the only ones who can pay the bills; the only ones who can manage a shift; and the only ones who can run their line. You get the picture.

To fix this mistake, you need to develop a team that can do things for you, with you. That team can take the shape as a full-time management team or can be several line employees who do some basic management duties. It will be different for everyone and depends on your sales volumes, hours of operation, etc. But the bottom line is you need to teach them how to do ALL of the various management tasks in your business. It’s your job to understand what needs to be done, to train your team and, most importantly, ensure the process is working by inspecting that everything is getting done.

2. Not creating you time

Once you have a team of people who can do what you’ve been doing, you must schedule time that you are uninterrupted. This is what I call You Time! This is time when you have a manager or manager type on the floor ensuring the restaurant is running well. You explain to EVERYONE you are not to be interrupted. And if you are, politely remind them to find the manager on duty because you are having uninterrupted office time.

This will allow you to review your numbers, work on marketing, plan for success and lead your team.

3. Chasing information down

Ok, so maybe you already fixed the first two mistakes, yet you still feel like you are on a treadmill going nowhere and not getting things done because you are waiting for your managers to give you the information you need to analyze your numbers to make real change in your business. The challenge is you find yourself chasing after your managers asking them repeatedly to finish their assigned tasks. You call. You text. You ask. And when you don’t get your information in a timely manner, the You Time you created is a waste of time because you can’t work on your business!

To change this, you must clearly explain what numbers, checklists, etc., you need, when they are due, how well they should be done and that it’s a non-negotiable request. They are so important, that if they are not done and handed into you as required, they may not be working for you for very long.

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Some “Sippin” SenseWhat Exactly is Rum? The Top Five Rums from Gayot

Premium producers have tamed rum’s fiery roughness, smell and strong molasses taste to appeal to sophisticated palates. Epicu-reans champion these carefully crafted elixirs as the most magical and diverse of liquors, as refined as cognac or a rare scotch and infinitely tastier than vodkas.

Most rum comes from the Caribbean and its environs, although there are rum producers in the unlikely locales of Australia, India, Finland and elsewhere around the world, resulting in an estimated 1,500 to 2,000 varieties. Add to that number aguardiente de caña, literally "burning water," a kind of coarse South American rum based on sugar cane juice infused with anise. The best known

cousin to rum is cachaça, the main ingredient in a caipirinha, the national drink of Brazil.

Appleton Estate 21 Year OldPrice: $115 for 750 ml.ABV: 43%By: Appleton EstateOrigin: St. Elizabeth Jamaica When sipping the Appleton Estate 21 Year Old, one can't help but notice the serendipitous scent of green apple on the nose.

Cruzan Single Barrel RumPrice: $30 for 750 ml.ABV: 40%Based in St. Croix, the largest of the U.S. Virgin Islands, Cruzan Rum has a deep history dating back over 200 years.The Single Barrel Rum is a Cruzan classic created from a variety of vintage rums aged for up to 12 years.

Phraya Deep Matured Gold RumPrice: $40 for 750 ml. ABV: 40%| Phraya Deep Matured Gold Rum has strong coconut and citrus flavors complemented by a rich hazelnut aro-maDistilled, matured, blended and bot-tled in Thailand, Phraya Deep Ma-tured Gold is the only Asian rum to grace GAYOT's list.

Plantation RumPrice: $40 for 750 ml.ABV: 42%Plantation incorporates both column and pot distillation methods to create a rum with enough depth for even the most discerning drinker.

The 2001 Old Reserve from Barbados exhibits light pineap-ple and pear notes on the roof of

the mouth, followed by lingering hints of cooked banana on the tongue.

Pusser’s Rum Ltd.Price: $65 for 750 ml.ABV: 40%Pusser's Navy Rum Aged 15 Years imparts flavors of Brazil nuts, vanilla, oak and toffee.From 1655 to 1970, Pusser's was the rum of choice for the British Royal Navy — it wasn't even publicly available

until 1979. Every British sailor was given a daily "tot," and we recommend that you try a dose as well — though not necessarily every day.

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Voted #1 service company for WNY in the POS industry!** Voted #1 in a poll of our Employees

Systems Technology Group, Inc. 1159 Abbott Rd, Buffalo, NY 14220 716‐821‐9808 / 800‐811‐5803 www.stgpos.com

P o i n t o f S a l e S y s t e m s

(800) or (716) ?When you need help, would you rather

call "God knows where" or these great people below?

MT cont. pg. 16

The first Mighty Taco opened at 1247 Hertel Avenue in Buffalo, NY on August 31, 1973. There were four owners: Dan Scepkowski, Andy Gerovac, Ken Koczur and Bruce Robertson. Dan Scepkowski is the current owner of the company, having bought out the other founders. As of February 2016, Mighty Taco has 24 locations throughout the Western New York region and employs over 600 people. Mighty Taco opened its first restaurant in the Rochester, NY area in April 2012, the second location outside the Buffalo market, the first one outside the Buffalo market since the closure of the Fredonia, NY location in 2003. On June 16, 2014 the second Rochester area location opened in Greece. On January 25, 2016 the first Mighty Taco in the Syracuse area opened up in Cicero. Is what they serve authentic Mexican food? Well, maybe not exactly – but it’s authentically delicious and authentically Mighty. On August 31, 2016, Mighty Taco marked its 43rd. anniversary and have been NYSRA members for 22 years!

MT cont. pg. 16 The area’s largestselection of coffees,including RainforestAlliance, Fair Trade & Organic Certified Offerings

Call us today at 716.856.3473www.mccullaghcoffee.com

Proudly Serving Fine Restaurants

College of Hospitality & Tourism Management

Kristina BradshawAssistant to the Dean

[email protected]

Jeff [email protected]

Start Here - Transfer Anywhere

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CutlerY rental

3810 uniOn rOAd

Gourmetisaculturalidealassociatedwiththeculinaryartsoffinefoodanddrink,orhautecuisine,which ischaracterisedbyrefined,evenelaboratepreparationsandpresentationsofaestheticallybalancedmealsofseveralcontrasting,oftenquiterichcourses.Thetermanditsassociatedpracticesareusuallyusedpositivelytodescribepeopleofrefinedtasteandpassion. Wikipedia

Gourmet C

orner

Chuck Kotarski 3003 Genesee St. Buffalo, NY 14225 (716) 893-6464 (800) 338-5011 www.buffaloexpert.com

About PicklesHistory of Pickles: Pickles have been around for thousands of years, dating as far back as 4000 BC when cucum-bers from their native India were preserved by pickling them in a salt and vinegar brine. Pickles are men-

tioned in the Bible and in ancient works by Shakespeare. The word “pickle” comes from a Germanic word meaning “salt” or “brine,” two vital components to pickling. There is no doubt that the art of pickling began as a necessity, as ancient people searched for methods to preserve their crops for extended periods of time. Before the advent of re-frigeration, Pickles helped families get through long, cold winters in many parts of the world.

Kosher Dill Pickles have been a dietary staple for Rus-sian Jews for centuries. The assertive flavor of Kosher Dill Pickles added flair to their otherwise bland diet that consisted mainly of bread and potatoes. Kosher Dills were made using ancient techniques in the fall in sufficient quantities that would last through the long cold winters of Russia.

When droves of Russian and other eastern European Jews emigrated to New York during the late 1800s, their beloved Kosher Dill Pickles came to America with them. Before long, Pickles were being sold on pushcarts in the immigrant tenement districts of Manhattan, Brooklyn and Queens. Over time, the pushcarts gave way to shops that sold pickles straight out of a barrel, a tradition that continues today. Today, in a nod to their significance, a plate of pickles is often set out for free on the tables of many New York Jewish delis.

How Pickles Are Made: Pickles are made by immersing fresh cucumbers (or other fruits and vegetables) in an acidified liquid or saltwater brine until they are no longer vul-nerable to spoilage. The most common method for Pickling cucumbers is by lacto-fer-mentation using a saltwater brine. In this process, lactic microbial organisms turn the naturally occurring sugars in the cucumber into lactic acid. The resulting acidity makes it impossible for harmful bacteria to multiply. Pickles can also be made using a salt and vinegar brine. This type of brine is known as Pickle Juice, which is sometimes used by athletes to stave off dehydration. To make a sweet Pickle, sugar is added to the brine. To make a Hot Pickle, various hot spices are introduced.

Types of Pickles: Pickled Vegetables can be made from onions, green beans, asparagus, cauliflower, carrots, beets and many other vegetables and fruits. Sauerkraut is simply what the Germans call Pickled Cabbage. Cornichons are what the French call Pickled Tiny Cucumbers. These spicy, baby Pickles are served with pâtés and strong cheeses. In Korea, kimchi is a popular Pickled Cabbage dish, while in Japan you will find Pickled Plum and Pickled Radish in just about every restaurant and home. In short, each region of the world has its own beloved variety of the humble Pickle.

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Serving Hand Carved Roast Beef & Turkey Seven Days a Week!

5507 Main Street,Williamsville, NY 14221....(716) 626-9333www.glenparktavernbuffalo.com

MT cont.

Amherst3140 Niagara Falls Blvd,(Near Robinson) - 716-695-1899 1300 Sweet Home Rd.(Across from U.B. Entrance) - 716-689-5785 9360 Transit Rd, (Near Casey) - 716-568-1143 Buffalo52 West Chippewa, (Now Open on the Chip Strip) - 716-939-2653 2363 Delaware Ave.(Just North of Hertel Ave.) - 716-871-8670 462 Grider Street. (Inside Main Lobby of ECMC) - 716-897-1037 396 Kenmore Ave. (At Englewood Avenue) - 716-834-4647 1039 McKinley Pkwy(at Bailey Avenue in/@ NOCO) - 716-240-9856 Cheektowaga2021 Walden Avenue (Across from the Galleria) - 716-681-3633Depew1435 French Road (Just West of Transit) - 716-656-0721 East Aurora123 Grey St. (Near Boies Alley) - 716-714-5444 Grand Island2455 Gr.Isle. Blvd.(Across from the entrance to Fantasy Isle) - 716-775-5401

A lot of trends have come and gone since we’ve been doing what we do, and the latest seems to be food trucks. We love them – they remind us a lot of our own scrappy, early days. To celebrate this spirit, we invite you to think of Mighty Taco® as a vast fleet of stationary food trucks. No, they can’t actually move, but yes, there’s probably one pretty close to your house.

Here are the current locations of the trucks in our fleet. If you see one of them moving, please let us know immediately.

Hamburg5999 South Park Ave.(Near Agri Center) - 716-649-8177 Lockport5691 South Transit Road(Near Robinson) - 716-434-8211 Niagara Falls2591 Military Rd. (Near Porter) - 716-297-7198 North Tonawanda537 Division St. (in Budwey’s Plaza) - 716-264-4182 Orchard Park3340 Southwestern Blvd. (Near Union) - 716-675-7260 Tonawanda1762 Sheridan Drive (At Delaware Rd.)- 716-332-0324 West Seneca2884 Ridge Rd., West Seneca, NY 14224 (Near Seneca St.)716-712-0748Williamsville6930 Transit Rd. (At Wehrle Dr.) - 716-632-1072 5495 Sheridan Drive. (Near International Dr.) - 716-565-1954

ROB FreeDirector, Food Service Operations

Buffalo Bisons BaseballTriple-A Affiliate - Toronto Blue JaysOffice: (716) 846-2081

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Corporate Outing

with the

EDUCATIONALFOUNDATION

New York State Restaurant Association409 New Karner Road

Albany, NY 12205

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