Vol. 37 No. 4 April / May 2013 Devereaux’s ... · By Brad Smith Carnival Cruise Lines suffered...

By John P. Hayward

For most of us in theSoutheast food service indus-try, 2009 will go into thebooks as one of the toughestin memory. Declining sales,rising unemployment andmarket malaise have taken atoll on nearly every segment.

For food service brokers,though, the pain has been es-pecially severe. As the indus-try’s ultimate middlemen,brokers serve as catalysts andliaisons to manufacturers,distributors and operators inthe flow of products. They’reat the sharp end of the stick— and usually the first onesto get poked in the eye.

Even in the best of times,the brokerage business ischallenging. But throw in the

worst economic climate sincethe Great Depression, and thehurdles are even higher.

The national unemploy-ment rate stands at 9.8 per-cent, according to the U.S.Labor Department, the high-est since 1982. Regionally, thenumbers are similar. South-east unemployment rangesfrom a low of 6.7 percent inVirginia to a high of around11 percent in both Florida andSouth Carolina.

U.S. Food service industrysales are projected to top $499billion this year, according toTechnomic Inc. This would bea decline of 3.8 percent from2008. The dropoff is concen-trated largely in the commer-cial food service segment.Technomic projects thattravel and leisure-related food

service will see a decrease of11.3 percent from ’08. Restau-rants and bars will see a de-crease of 3.5 percent, withfull-service restaurants ac-counting for the largest per-

centage of this decline.It’s a difficult environment

for Southeast food service bro-kers.

“Our overall business is

PRSRT STDU.S. Postage

PAIDSoutheastPublishing

Company Inc.

P.O. BOX 2008OLDSMAR, FL 34677-7008Change Service Requested

Culinary competitions arean excellent way to honeprofessional skills – espe-cially for students. ChefLucardie tells about hisown experiences workingwith young chefs.

PAGE 14

Chef and restaurateurRobert A. Dickson, a.k.a.the ‘Singing Chef,’ reflectson 45 years in the restau-rant business.

PAGE 6

Read about the newest products in the food service industry.

PAGE 22

A Chef’s Life

Chef Spotlight

Product Spotlight

People, Places & Things

Catch up on the latest industry news and events.

PAGE 8

Vol. 33 No. 8 www.sfsn.com October/November 2009

South Carolina EateryNow in 20th Year

By Liisa Sullivan

At first glance, you maythink that you’ve had one toomany cocktails, but your eyesdo not deceive. The SeafareRestaurant in Surfside Beach,South Carolina, offers a tropi-cal-island theme where one ofits main attractions is a la-goon with live mermaids whoswim about entertaining andinteracting with guests.

Not only is Seafare the onlyrestaurant with swimmingmermaids, but it also offersthe only seafood buffet in theMyrtle Beach area with agourmet selection of itemsand cooking methods.

This is one area that ownerStephen Karos attributes tothe Seafare’s 20 years of suc-cess.

“While other buffets on theGrand Strand focus on friedseafood, Seafare offers baked,broiled, steamed, and rawseafood selections as well asunique signature dishes suchas seafood strudel andMediterranean spice-rubbedMahi-Mahi,” he said.

SeaFare Restaurant Puts Traditional Spin on Seafood Buffet

(See SEAFARE on page 16)

(See SURVEY on page 10)

Survey: Southeast Brokers Battling Recession, Consolidation & Market Changes

Diners at Seafare Restaurant inSurfside Beach, South Carolina, aretreated to two things they can’t findanywhere else – a true gourmetseafood buffet and a lagoon withlive mermaids. It’s all part of thetropical island atmosphere at this20-year-old Grand Strand eaterythat’s operated by veteran StephenKaros and his family.

Vol. 37 No. 4 www.sfsn.com April / May 2013

P.O. Box 1504,Tucker, Ga 30085-1504change Service requested

Food Show Photos

Doug Allen, CEC, directs the wide-ranging retail food service operations at the University of AL-Birmingham Health System.

PAGE 2

With the start of baseball season, Fred Lucardie offers ideas for jazzing up an old favorite - the venerable Hot Dog. PAGE 10

Read about all the latest industry news and happenings.

PAGE 4 & 14

See the newest products in the food service industry.

PAGES 13 & 15

Chef Spotlight

A Chef ’s Life


Product Spotlight

It wasn’t too long ago when people in Greenville who were looking for a nice meal might have avoided the downtown area. It wasn’t always family-friendly.

Many cities have the same problem, but Greenville decided to do something about it. City officials set about making the downtown area more vibrant and approachable. The result?

Today, it’s a totally different downtown. And the operators of Devereaux’s Restaurant couldn’t be happier.

Located in the heart of Greenville, Devereaux’s is one of a number of upscale eateries that are pulling people away from the suburbs and shopping malls – and bringing them back to the city.

“I give credit for downtown’s resurgence to the city planners,” said Spencer Thompson, Devereaux’s executive chef and co-owner. “They’ve attracted a lot of international business. Michelin’s and BMW’s North American headquarters are both here, and there are a lot of technology companies. This has really pushed the city’s restaurant business forward.”

Thompson, a Virginia native who graduated

from Johnson & Wales University in Charleston, has been at Devereaux’s for about eight years. He has an extensive background in the Carolina restaurant market, having worked for 82 Queen, McCrady’s and the 5-Diamond/5-Star Woodlands Inn in Charleston.

Devereaux’s is located in an old cigar factory on East Court Street that was built in 1902. The space had been occupied by a different restaurant, and Thompson and his partners came in and bought it. Their idea was to take some of the things they’d seen while working in other restaurants and incorporate them into Devereaux’s.

A big part of this is Devereaux’s popular, multi-course ‘tasting menus.’

“When we first opened,

Devereaux’s Anchors Rejuvenated Greenville Restaurant Scene

Turn Crisis Into Opportunity with Superior Customer ServiceBy Brad Smith

Carnival Cruise Lines suffered yet another incident March 14, shining a spotlight on the importance of customer

experience once again. After reading about more than 4,000 people getting stranded on a cruise ship in less than ideal living conditions - for the second time in a matter

of weeks - I wondered what small businesses would do in a crisis situation.

Providing an exceptional customer experience can make all the difference for your company, brand and customers, even in a time of crisis. With that in mind, here are some strategies that could help you turn a crisis into a positive situation.

Address the issue with empathy. We’ve all seen this before: a company does something wrong and then skirts around the issue. Whether you’re a big business or a small one, your public wants an explanation, acknowledgement of the toll your actions have had on your

customers, and details on what actions you’re going to take to resolve the situation. Everyone makes mistakes. It’s all in how you correct it.

Apologize. Think about this in your personal life. Doesn’t a sincere apology go a long way? Does a sincere apology singlehandedly remedy a crisis situation in the business world? Of course not, but a sincere apology will humanize your company and spokesperson, while delivering confidence at a time when it’s needed most.

Exceed expectations through full transparency. Put yourself

See DEVEREAUX’S on page 11

Our staff has visited food shows throughout the market.

PAGES 10, 12 & 14

See CRISIS on page 14

Bucking the trend of other downtown areas, Greenville has become a trendy restaurant destination. One of the top spots is Devereaux’s. Chef and co-owner Spencer Thompson (center) is pictured with his culinary team and his daughter, Norah.

2 SOUTHEAST FOOD SERVICE NEWS

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APRIL / MAY 2013

See DOUG ALLEN on page 7

In 2010, Doug Allen, CEC, was interviewing for a job as executive chef at the University of Alabama at Birmingham Health System. He had an extensive resume that included stints in commercial and B&I food service, culinary instruction, and even a few years in food distribution. And it was this varied background that prepared him for a key question in the interview: “Why do you want to work in healthcare food service?”

“My reply was, ‘You’re not really healthcare food service anymore; this is retail food service,’” Allen said.

That was exactly what the decision-makers wanted to hear. Several years before, UAB Health had decided to break out of the mold of many hospitals and move away from its cook-chill food system. Bringing Allen on board was the first step.

“The big thing today is guest satisfaction and patient

satisfaction,” Allen said. “The focus is on attracting more customers.”

Allen was one of two additions to UAB Health’s food service program. The other was Donnell Johnson, CEC. Johnson focuses on patient feeding, while Allen manages the medical center’s retail food service operations, which include cafeterias, food shops and various catering programs.

“This was perfect for me,” Allen said, “because that’s where my experience was.”

A Michigan native, Allen studied culinary and restaurant management at Northwood University. He worked in operations, and then took a marketing position with Sysco. After a few years, Sysco moved

him to Knoxville to work for Robert Orr-Sysco, and later, to Robert Orr’s operation in Birmingham.

After a couple of years, Allen felt the tug to get back into operations. He worked in the B&I segment and even taught at Jefferson State Community College.

Teaming up with his wife, Janet - a culinary professional herself - Allen also operated a gourmet deli and a bakery. He believes this diverse background was good preparation for his role at UAB Health.

“Working on different levels of

Doug Allen Redefines Hospital Food Service at UAB

“Working on different levels of operations and in the supply side of the business really helped me in the kitchen. It gave

me exposure to a lot of sources and resources about

food.”

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New HorizonsTrade Show & Golf Tournament

Presented bySchool Nutrition Association of N.C.

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The International Foodservice Manufacturers Association (IFMA) has honored four Southeast operators with Silver Plate Awards: John Metz Jr., CEO, executive chef and co-founder of Sterling Hospitality in Atlanta – independent restaurants/multi-concept category; Harald Herrmann, president of Yard House Restaurants in Atlanta – chain full service/multi-concept category; Don Fox, CEO of Firehouse Subs in Jacksonville, Florida – chain limited service category; and Angelo Mojica, director of nutrition services and associate professor at UNC Hospitals/UNC Gillings School of Global Health in Chapel Hill, North Carolina – health care category. All are in the running for an IFMA Gold Plate Award, which will be announced at the 59th annual Gold & Silver Plate Awards Ceremony on May 20 in Chicago.

Operators from around the food service industry will gather in Chicago, May 18-21, for NRA Show 2013. The annual confab is sponsored by the National Restaurant Association and will be held at McCormick Place. For a look at events and details, visit show.restaurant.org/home.

L.J. Minor is giving away a trip for two to the Culinary Institute of America’s Worlds of Flavor International Conference & Festival, slated for November 14-16, 2013 in Napa Valley, California. Attendance at this event is limited to 700 people. Entering the contest is easy – just visit flavormeansbusiness.com/worlds-of-flavor by June 30, 2013.

Buca di Beppo Italian Restaurant in Ft. Myers, Florida, made news recently when it helped a loyal customer, Jennie Truncale, celebrate her birthday. Lots of restaurants recognize special customers in this way, but for Mrs. Truncale, it was her 107th birthday. She was presented with a special menu, roses and a cake, and also serenaded by a group of 107 guests and Buca di Beppo’s employees. Congratulations to Atlanta-based Moe’s Southwest Grill, which has been named Top Mexican Chain by Technomic Inc. Kudos also go out to Adrianne Calvo and Chef Adrianne’s Vineyard Restaurant & Wine Bar in Miami, which recently celebrated its 6th anniversary.

Three Southeast operators are among the finalists for the National Restaurant Association’s 2013 Operator Innovations Awards: Kennesaw State University in Kennesaw, Georgia - sustainability category; and Canteen Corp. in Charlotte, and Walt Disney Parks & Resorts in Lake Buena Vista - technology category. The winners will be announced on May 18.

The Georgia School Nutrition Association has honored several of its members. Linette Dodson, Carollton City Schools, was named 2013 Director of the Year. In addition, President’s Awards were presented to Angela Burkett, District 8, and Wendy Bonner, Jones County. The awards were announced at GSNA’s annual conference in Savannah.

The National Restaurant Association has applauded two U.S. Senators, Bob Casey (D-PA) and John Cornyn (R-TX) for introducing legislation that would make permanent a 15-year tax depreciation schedule for restaurant improvements and new construction, leasehold improvements and retail improvements. The current 15-year schedule for these investments is set to expire at the end of 2013. A bipartisan group of 12 Senators co-sponsored the bill, S-749.

James “Woody” Cheatham has joined F.A.B., Inc. as executive vice president of sales and marketing. Focus Brands Inc. in Atlanta has named Thomas Bartsch chief marketing officer and Mario Lopez-Belio senior vice president. Tim Rhyne has joined Tasty Blends Foods as food service sales manager. C and G Food Brokerage has added Jenifer Giubardo as a rep for south Florida, and Chef John Polverino for north Florida. Janet Delfiacco has joined The Original Cakerie as division territory manager.


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For many restaurateurs, prac-ticing sustainability is becoming a center-of-the-plate issue.

For small independents to chains, restaurants are investing in various conservation efforts, including energy and water efficiency, waste reduction and food donation, and others. The reasons are varied: customers are interested in it, restaurateurs save money as they scale back utility use, and it’s good for the environment.

In Atlanta, Georgia, George McKerrow Jr., co-founder of the 44-unit Ted’s Montana Grill, said sustainability has been part of the company’s corporate culture since its inception.

“Whatever we introduce into our culture, we try to share with the rest of the industry,” he said. “For example, we use wooden stir sticks instead of plastic. We brought back the paper straw, which hadn’t been used since 1970. We use spudware (cutlery made from potato starch)

for to-go (orders).”At Ted’s, he noted, the conversion

to LED lighting may be one of the company’s brightest ideas.

”We’ve replaced all of the light bulbs and use low-voltage lighting,” he said. “We invested “$111,000 and save $250,000 a year in electricity. We had a two-year guarantee on the light bulbs so that netted us a wonderful return.”

At the National Restaurant Association, the effort to partner with restaurateurs on sustainability initiatives is well underway, through its Consumer Sustainability Education Program, according to president and CEO Dawn Sweeney. The program includes an inventory of industry-best practices and educational videos from industry experts, and helps restaurateurs design a personalized action plan.

McKerrow said NRA’s efforts signal the industry is serious about sustainability.

Restaurateurs Ramp Up Sustainability Efforts


When was the last timeyour kitchen temperature

made you feel “Ahh?”

© 2013 Alabama Power Company

There are a lot of benefi ts to cooking with electricity. One of the biggest is your kitchen will be a lot cooler. Of course, you’ll also get faster preheat and recovery, less product shrinkage, reduced cleanup time, longer equipment life and lower maintenance cost. And operation is easy. For more information about the advantages of electric cooking, call 1-888-430-5787 or visit AlabamaPower.com.

POWC-3087 Kitchen.indd 1 4/3/13 11:51 AM

operations and in the supply side of the business really helped me in the kitchen. It gave me exposure to a lot of sources and resources about food.”

This knowledge has been crucial to managing UAB Health’s vast retail food service operations.

The sprawling UAB Health complex encompasses a large portion of downtown Birmingham. It’s one of the city’s largest employers.

UAB Health’s cafeterias are the hub. There are three, and Allen oversees two of them. The largest serves 800-1,000 customers per day; these are employees, physicians and visitors.

“I write the recipes and do the specs on all the cafeteria menus. And this isn’t what many think of when they think of hospital food service.” It’s not unusual, for instance, to see fresh salmon on the line, Allen said.

In addition to the cafeterias, there’s also a retail bakery that offers everything from cookies to fine pastries. “We’re a healthy hospital, but people still want a cupcake occasionally,” Allen laughed.

Recognizing the demands made on doctors, UAB Health has a lounge that’s for physicians only. “It’s a fine dining operation, and we serve them a special buffet.”

There are also numerous catering operations and special events.

“We do everything from lasagna for a luncheon in a conference room to meetings of five or six administrators. We recently had our annual physicians day, and we did a reception for about 500 people where we served carved pork tenderloin and crab cakes.”

Catering is big business for UAB Health. “During the month of March, we did over 24,000 (catering) customers. We have a team, a van, carts, etc., and we’ll go out within the downtown area to all of UAB Health’s buildings at some point or another in a given week.”

Allen has a team of about 40 people working in retail food service, with 15-20 involved in catering.

The idea behind all of UAB Health’s retail food service operations is to compete with the commercial operators – and bring in more business. It’s a job that Allen and his team are mastering.

“I write the recipes and do the specs

on all the cafeteria menus. And this isn’t what many

think of when they think of hospital

food service.”

Chef Doug Allen Redefines Hospital Food Service at UAB

Continued from page 2


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SMOKE’NFAST FROM FARMLAND®.THE FASTEST WAY TO SERVE SLOW-SMOKED BBQ.

With Smoke’NFast from Farmland, you can add authentic BBQ to your menu without the hassle. Our ribs, pulled pork, smoked sausage, RIBBITS®, and CarveMaster™ Old Fashioned Ham are all slow smoked over real hick-ory for genuine flavor. Our KC Wild Wings® are perfect for an appetizer or an entrée. Because everything is fully cooked, you can have it all ready in minutes. There’s never been a faster way to serve slow-smoked BBQ.

Features BenefitsRIBBITS® •Smokedandreadytoeat •Justheatandeat •Microwaveinpackageor •Faster,easier boil-in-bagpreparation cleanup,lessmess •Multipleflavorvarieties •Satisfyevery customer’staste preference

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See LUCARDIE on page 11

Great Country Cooking is a CRAFT!

We start with only Premium Trimmed Fresh Boneless Boston Butts for a consistent finished BBQ. These Butts are then slow smoked and cooked to 200 degrees internal temperature to insure tenderness all the time! This wonderful, flavorful, smoked meat is then shredded into 5 lb. Cook-in bags and seasoned with either our “Original Recipe” BBQ sauce or our special “Carolina-Style” sauce. These sealed bags are then returned to our ovens and heated to 165 degrees to simmer in the great flavor of our sauces! The result is wonderful pork BBQ using a time-tested, traditional BBQ process and great sauces created by Cades Cove!

No other brand has the flavor, quality and tradition of

Cades Cove BBQ.For more information, call 865-986-8005

BBQOld Fashion

We start with only Premium Trimmed Fresh Boneless Boston Butts for a consistent finished BBQ. These Butts are then slow smoked and cooked to 200 degrees internal temperature to insure tenderness all the time! This wonderful, flavorful, smoked meat is then shredded into 5 lb. Cook-in bags and seasoned with either our “Original Recipe” BBQ sauce or our special “Carolina-Style” sauce. These sealed bags are then returned to our ovens and heated to 165 degrees to simmer in the great flavor of our sauces! The result is wonderful pork BBQ using a time-tested, traditional BBQ process and great sauces created by Cades Cove!

No other brand has the flavor, quality and tradition of

Cades Cove BBQ.For more information, call 865-986-8005

Stripling’s General Store, Marcus Camp, Ricky Hardin, Cledus Jones.

US Foods, William Brockington; Hudson House BBQ, Elena Hudson, Scott Hudson.

Where There’s Smoke, Christina Silvey, Terry Treadwell, Robby Silvey.

US Foods-Atlanta Show

Cobb Galleria CentreMarch 12, 2013

By Fred Lucardie

For the past two years, I have participated in an on-line forum for a major food-related company. The majority of the participants are chefs, with a few working in other parts of the hospitality field. We discuss new trends in the culinary industry, vent about our problems, share recipes, and talk about just anything that enters our heads. Most of the discussions I’ve posted have garnered a great deal of response. The two discussions that gathered the most responses revolved around specific food items.

The first discussion was how bacon had emerged as a major food player (this was in late 2011/early 2012). We shared recipes utilizing bacon in everything from soup to dessert. I was introduced to some very strange websites offering bacon themed items that included clothing, plaques, recipe books, and china/glassware. Bacon was king and we were all eager vassals ready to sing its praises.

The most recent discussion was formatted after I read a local newspaper article about hot dogs. The article was written in honor of the perennial favorite of baseball fans with the kick-off of baseball season. The author included about 10 different ways to serve hot dogs other than the traditional ball park fare. They were pretty generic including bacon and cheddar dogs, sauerkraut and fried pickles, and a local version of the Cuban sandwich (pickles, mustard and Swiss cheese on a dog). Since Tampa is honored as the creator of the Cuban sandwich, I can see why this particular hot dog sells well at our spring training games and regular season games.

After reading the article I was curious if my fellow culinarians had ever tried their own signature version in the hot dog field. And, while I was a fan of kosher hot dogs, were they? Did they prefer one type of bun over the other? How did they prepare the dog? So I threw it out

there on the website and waited to see what came across the discussion board.

If I had any doubt this was a group of food enthusiasts who could think outside the box, those doubts were soon dispelled. The signature hot dogs that were posted were wide and varied. There were some that immediately

appealed to me and I couldn’t wait to try them out for myself.

Some of my favorites (credit my Pacific Islander/Indonesian background) were Asian themed. They included the addition of cilantro, scallions, sliced cucumbers, and kimchi. One recipe brushed the dog with plum sauce before grilling.

Another added Asian coleslaw. One marinated the dog in soy sauce and onions. All were tasty and definitely scored with my palate.

There were others that sounded bizarre, but actually turned out rather well. Macaroni and cheese was a big hit with my granddaughters, but the addition of their favorite food would have been okay on anything as far as they were concerned. The Spanish dog with peppers, onions and salsa was surprisingly good. The bagel dog with coleslaw and bacon was great – a really nice blending of flavors.

One of my wife’s favorites included fried potatoes with cheese and bacon crumbles on top of a dog served on a poppy seed roll. It’s not something she would eat regularly since she’s adopted a healthier

eating lifestyle, but it included all her favorite food items in one easily handled sandwich. She rightly pointed out she could feel her arteries clogging as she ate it, but it was delicious down to the last bite.

Potatoes seemed to be a regular addition to many signature versions. Fried shoestring potatoes, mashed potatoes, sautéed sliced potatoes, cheesy potatoes, and potato salad appeared in different recipes. I suppose adding potatoes to the hot dog eliminated the need to add a side of fries. Or, at least that’s my theory.

My youngest daughter, a pastry chef at a local hotel, came up with her own version for a dessert dog: bacon wrapped kosher, skinless dog, topped with cinnamon sugar, on a potato roll. She played with raw sugar, rock candy and granulated

sugar before deciding crushed rock candy was the best sugar to use. Knowing her culinary creativity and ability, I should not have been surprised to find it was one of the best desserts ever. As is usual with most great tasting food items, it wouldn’t be served at Buckingham Palace, but I’m sure the queen would lick her fingers if she had the opportunity to try it.

If there was one thing all of them had in common, it was a predilection for kosher dogs. Some preferred skinless and some preferred natural casing, but everyone preferred kosher

dogs to any other kind. I, myself, have always been a Nathan’s hot dog fan, dating back to my culinary school days up north. It was my

Baseball Season Ushers in New Looks for the Venerable Hot Dog


In Memory of Tony McCarverThe HOPCO Foodservice Marketing family honors the memory of our friend and colleague, Tony McCarver, who went to the Lord on March 13. Tony worked for his entire career in the food service industry, where he was known for his smile and laughter. He was also deeply involved in bringing the word of God to others, having led numerous mission trips to Bolivia and Brazil. In 2000, he helped create Mission Resources International, a non-profit corporation linking North American resources with world ministry. We are deeply saddened by his loss, but grateful for the many contributions he made to our company. Our thoughts and prayers go out to Tony’s wife of 37 years, Marci, and to all his family and friends.

In lieu of flowers, his family asks that donations be made to Rapha Foundation Bolivia. Please make checks payable to MRI, PO Box 813338, Smyrna, GA 30081, and designate Rapha Medical Center on the memo line.

Greenville didn’t really have a restaurant that was offering different kinds of tasting menus,” Thompson said. He teamed up with Devereaux’s original executive chef, Steven Devereaux Greene, to map out a concept which includes both 5-course and 10-course options.

It was a mostly instant success. Patrons liked the majority of what Devereaux’s offered.

“Some of the things we first put on the menus were a little over-the-top, so we had to dial it back,” Thompson laughed. “But as we’ve gone through the years, people have trusted us more and been willing to try different ingredients and styles.”

Creativity and diversity are evident throughout Devereaux’s various menus. There are three: The Guest Selection Menu (entrees ranging from $19-$38); the five-course Chef’s Tasting Menu ($75 per person); and the 10-course Chef’s Ultimate Tasting Menu ($120 per person). They all change frequently with the season or food availability.

Devereaux’s cuisine is described as contemporary American with French, Asian and Southern

elements. “It’s truly American cuisine, in that it’s a melting pot,” Thompson said.

The Guest Selection menu features such entrees as Stuffed Rabbit Loin and Bethel Trails Lamb. Patrons who plunged into one of the recent Chefs Tasting

menus sampled dishes like Amuse Bouche, House Made Duck Prosciutto, R a r e - S e a r e d Tuna with Egg Fu Yung, Palmetto Quail, and Roasted Sturgeon.

Many of the menu items offer a taste of the Carolinas.

“We are really focused on

regional, farm-to-table ingredients and things that are indigenous to South Carolina – products that have a local story or history to them,” Thompson said.

It hasn’t always been easy to find high quality, locally-produced items, he added, but this has changed dramatically over the last few years.

“When we opened, the farmers market was literally right out in front of the restaurant, and it was in a very small parking lot – maybe 100 yards total. But today, it’s almost three city blocks, and it has an amazing array of different

products.” The ambiance at Devereaux’s

reflects the elegant, yet casual, cuisine. The main dining room seats 120. There’s also the 30-seat, private Vintage Room and a cocktail lounge. A viewing portal to the kitchen allows guests to get a glimpse of the action in the back-the-house.

There’s a staff of about 25. Key management are executive sous chef Craig Kuhns, assistant manager Jenna Comerford, and wine director Darren Turner.

“We have an amazing team here,” Thompson said. “We’ve really become known not just for our food, but for the service and attention we provide.”

first introduction to the famous Nathan’s hot dog and I couldn’t believe how wonderful they were. When Nathan’s finally opened a restaurant in Florida my world was complete.

I even learned a new food term or two with this discussion board. I had heard of “DWD” dogs from New York and just assumed it was a certain way of topping them. It turns out it stands for “dirty water dog.” It simply means the hot dogs are steamed in a water bath from a

food cart instead of being grilled. “Bowling alley” dogs are hot dogs that have been split and grilled on a flat top. Life continues to be a learning experience even in the hot dog world.

There are an incredible variety of hot dogs out there with which to experiment for your own signature dog recipe. Now that baseball season and summer are upon us, grab a package of your favorite dogs and see what you can do with them. Dare to be different and have a ball!

Chef Lucardie can be reached at [email protected].

New Looks for the Hot Dog

Devereaux’s Anchors Rejuvenated Greenville Restaurant Scene

Spencer Thompson



Devereaux’s is located in an old cigar factory that was built in 1902. The main dining room seats 120, and there’s also a 30-seat private dining area and cocktail lounge.

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Searching for New Products or Ideas Online? Be sure to visit these websites!

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Family Brands, Dan Brewer; West End BBQ, Angie Falls, Tony Falls; S&T Brokers, Vickie Neal, Clark Slaydon.

Shooter’s Café, Larry Binkley; Orrell’s, Bob Rhew; Shooter’s Café, Ralph Dunn.

Everything Under the Bun, Michael Allred, Sandy Allred; JHW Food Sales, Jerry Walters; Taste Traditions, Lew Marshall.

Travis Meats, Larry King; Orrell’s, Lisa Everhart; Travis Meats, David Cohn.

JEM Foods, Darlene Woliver, Curtis McLaughlin; Lexington BBQ, Rick Monk.

Porky’s, Joshua Castro, Caleb Horne, Michael Gonzalez, Ubaldo Villegas, Alex Canbos.

Community Grocery, Howard Harkey, Libby Harkey; Orrell’s, Todd Hill.

Orrell’s Food Service, Tom Bridges, Brian Orrell, Lisa Everhart, Tony Orrell, Harold Williams, Kathy Allman.

Orrell’s Food Service ShowRichard Childress Racing Center April 3, 2013

Orrell’s, Joel Kimball; Battle Branch Café, Elaine York, Connie Spillman.

SOUTHEAST FOOD SERVICE NEWS 13Product SpotlightAPRIL / MAY 2013

Duck Deli Prime RibFull of flavor, tender and juicy, Prime Rib is one of the finest cuts you can

serve to your customers. And Duck Deli Prime Rib is premium, versatile, oven-roasted, and delicious.

Duck Deli Prime Rib is perfect for the classic center-of-the-plate entrée with a baked potato and seasoned vegetables. It’s equally satisfying dipped in au jus and layered on a sub roll with tomatoes, banana peppers and other fresh fixings. The possibilities are endless.

For more information, call 800-432-1341 or visit cheneybrothers.com.

Grande Aged CheesesThe distinctive, old world flavor of

cheese from Grande Cheese Company will create an unforgettable experience for your customers.

Grande cheeses are aged for optimum flavor and introduced to the market when the taste hits its peak. They’re delicious for cooking or eating alone. Many convenient forms and sizes are available to work in multiple applications across your menu. Try our aged Provolone, Parmesan, Romano, and Parmesan-Romano blend. They’re all made in the Old-World tradition and feature unmistakable, delicious flavor.

For more information, call 321-427-7234 or email [email protected].

Holten’s St. Louis RibHolten’s St. Louis Rib is a unique,

100% boneless pork patty, lightly seasoned with liquid smoke to enhance its “down-home” barbeque flavor.

St. Louis Ribs provide the texture, taste, appearance, and bite of a barbecue pork rib without the inconvenience of the bone. Designed to fit on a hot dog bun or sub roll, they’re also great as a plate item with sides.

This quality product is perfect for fast food outlets, cafeterias and any establishment seeking to create a personalized menu selection.

For more information, call 800-851-4684 or visit holtenmeat.com.

Florida’s Natural Juices – To Go!Consumers demand “good for me” products they trust and can consume on-the-

go. Florida’s Natural® is the perfect choice for all natural, premium single-serve juices.Florida’s Natural uses a unique process called Fast Chill™ to seal in the fresh

squeezed, premium taste of Not From Concentrate juices. They offer long shelf life, important vitamins and nutrients like vitamin C, and pasteurization for consumer safety.

Choose from orange, apple, lemonade, grapefruit, grape, kiwi/strawberry, apple/grape, Fruit Medley, cranberry/apple, fruit punch, and orange/strawberry/banana.

For more information, call 800-237-7805 or visit floridasnatural.com.

Better Than Bouillon® Food Bases Creating delicious menu items is

simple with Better Than Bouillon®. As the #1 retail food base in the U.S. and a personal favorite of many chefs, Better Than Bouillon® is offered in a variety of consumer-preferred flavors. Made from real meat, seafood or vegetables, Better Than Bouillon® is available in premium black label, all-natural reduced sodium, vegetarian and organic varieties. For more information, call (800)-334-4468 or visit superiortouch.com.

Icelandic South Paws™High Liner Foods new South Paws combine the sweet science of Southern

cooking with delicious seafood to create a whole new class of hush puppy.We put great tasting seafood inside our genuine, Southern-style hush puppy coating to create a seafood original. The result is a

perfect pairing of sweet cornmeal and onion with appetizing seafood. Choose from Shrimp, Popcorn Shrimp,

Alaska Pollock Nuggets, Flounder Fillets, and Striped Pangasius Fillet Portions. They’re sure to please every palate in the house.

For more information, call Advantage Waypoint at 800-226-3615 or visit highlinerfs.com/southpaws.

Musselman’s Apple Butter Musselman’s Apple Butter is

a healthier solution for chefs and operators looking to creative distinctive flavors without adding cholesterol or fat.

Made with wholesome ingredients including apples, sugar, apple cider, cinnamon, cloves, and allspice, M u s s e l m a n’s Apple Butter has only 30 calories per tablespoon. It’s ideal for any day part, and the signature taste can be utilized in a broad range of menu applications including marinades, dips, entrees, and more. It’s a great substitute for butter, margarine, jam, peanut butter, and honey.

For information, visit knousefoodservice.com.

AdvancePierre Breaded Meats Breakfast Solutions

Consumers are looking for protein-rich breakfast options to start the day, and breaded meats from AdvancePierre Foods are the perfect solution.

AdvancePierre offers breaded beef, chicken and pork products that are perfect for a variety of breakfast applications. A wide range of product options guarantees menu solutions for any price point and operational need. The exact portions take the guesswork out of food costs, decrease waste and provide consistent products every time.

For information, call 888-723-8237 or visit advancepierre.com.

Maple Leaf Farms Gourmet Roast Half Duck

Maple Leaf Farms fully cooked Roast Half Duck is an easy way to add the rich flavor of duck to menus.

Plate presentation is easy - simply heat in a conventional or convection oven and use in sandwiches, salads, soups, and more.

Maple Leaf Roast Half Duck is available in a variety of forms: Partially Boned or Bone In, Roast Half with Orange Sauce, Rotisserie Half, and Bulk Packed. They’re vacuum packed for freshness.

For information and recipes, visit mapleleaffarms.com/foodservice or call 800-348-2812.

Clear Springs® Premium Swai PortionsClear Springs Foods has added a unique, on trend item to their product line –

Premium Swai Portions.Swai is an all white, slightly sweet fish that’s 100% delicious. Clear Springs

takes 1-3 ounce portions and coats them in three savory flavors: Tortilla Crusted, Parmesan Crusted and Sriracha Spicy.

Not only do they taste great, but they’re extremely versatile. Serve Sriracha Spicy Swai in lettuce wraps with a sweet chili sauce or Tortilla Crusted in fish tacos.

For more information, call 800-635-8211 or visit clearsprings.com/products.


CTB Food Service, Mac Trent; Horizon Software, Amy Huff; Forsyth County Schools, Valerie Bowers; Roken Foodservices, Ken Carrier.

Barrow County Schools, Charlotte Parks, Mary Maples.

Hall County Schools, Ashley Huss, Cookie Palmer, Regina Wainer.

Georgia School Nutrition Association

ConferenceSavannah Convention & Trade Center

April 11-13

JUNE / JULY

Hispanic FoodsSnacks, Sauces

Ad Deadline June 21

AUGUST / SEPTEMBER

Back To SchoolBreakfast Foods

Ad Deadline August 30

Coming Next

in your customer’s shoes. What would you want done to rectify the situation? Whatever the answer is, do that action, plus one thing. One of the very best things you can do to extend your relationship with that customer is to fully disclose the root causes of the issues, and the steps you are taking to arrest and address it. Customers want the companies they do business with to make things right. Even when it seems nothing will help, the effort will be appreciated.

Keep promises and be honest. This goes along with exceeding expectations. Whatever you’ve promised your customers, deliver it – and deliver it well. It’s as simple as that. It’s better to under-promise and over-deliver than the opposite. Don’t promise more than you can provide, and never lie through omission; it will be found out in the end.

Take to the social channels. It’s important to have a crisis communication plan in place before you begin to tweet and blog, but the most important thing to remember is that silence can be your worst enemy. Don’t let your customers wonder what’s happening. That will only upset them further. Remember, your customers are living in a world of instant information. The more prepared you are, the better.

Focus on the customers you do have. So often, companies focus on acquiring new sales and clients. When your reputation is on the line, ensure your current customers are the number-one priority.

Let Carnival Cruise Lines be an example of the importance of having a plan to provide an exceptional customer experience during a time of crisis. Doing so will instill confidence in your company

and go a long way in enhancing long-term customer loyalty.

Brad Smith has nearly 20 years of leadership experience in the web consumer, enterprise software, and communication service provider industries, spanning sales and marketing, product management and development, service architecture, and service/support delivery roles. As executive vice president, customer experience, For Sage North America, he is responsible for developing all aspects of the Sage commitment to the customer experience, from product design and customer support, to the

invoice experience and all touch points in between. Smith was most recently vice president of customer experience for Yahoo! He also previously held senior leadership roles with Symantec, Openwave and Verisign. He is a member of the Forrester Customer Experience Leadership Council and the Support Services Advisory Board of the Technology Services Industry Association, and on the board of directors of the Consortium for Service Innovation. Smith holds a BSBA degree in General Business Administration from the University of Central Florida.

Farmland Foods has named Eddie Alves associate sales manager Florida market.

Orrell’s Food Service has presented its Broker of the Year Award to AFM-Harvest, and its Supplier of the Year Award to ConAgra.

Broker news. Cohen Food Brokerage has been appointed by Naturally Fresh for Georgia. Burke Foods has named Culinary Resources statewide in Florida.

We are saddened to report the death of Tony McCarver, who worked for many years in the Georgia food service market. He was 58. Tony worked his entire career in the food industry, much of it in Atlanta in the brokerage business, where he was with HOPCO Foodservice Marketing. He was also very involved with his local church, Orange Hill Baptist Church, and mission organizations that ministered to Bolivia and Brazil. In 2000, Tony helped in the foundation of Mission Resources International, a non-profit corporation linking North American resources with world ministry. He is survived by his wife, Marci; his brother, Terry McCarver; his sister, Susan McCarver Smith; and additional family. He will be greatly missed by his family, friends and business associates. We must also report the recent death of Myrtle Brown, who had been with Sysco-Atlanta. She was 76. Myrtle was well known in the Georgia food service market. Prior to joining Sysco, she had worked for M.K. Horowitz Brokerage Company for 20 years.

A reminder that Southeast Food Service News is available for download on our website, sfsn.com, where you can also sign up to receive each issue FREE via email. Follow us on Twitter, too: twitter.com/sefoodnews.


Turn Crisis Into Opportunity with Superior Customer Service



SOUTHEAST FOOD SERVICE NEWS 15Product SpotlightAPRIL / MAY 2013

Whole Grain SuperPretzel® Soft Pretzels

No matter the time of day, SuperPretzel Soft Pretzel varieties from J&J Snack Foods Corp. provide the framework and support for your menu planning.

SuperPretzel Soft Pretzels provide various bread components. They’re pre-baked for convenience; just heat and serve. Thaw-n-serve varieties and individually wrapped options are also available.

Now, 51% Whole Grain Products are available.

For more information, call 888- JJSNACK or visit jjsnackfoodservice.com.

The Original Philadelphia® Cheesesteak

The Original Philly™ Flavor Ready Cheesesteak products push the value with consistency, quality control and ease of preparation.

Whether beef or chicken, our products will provide your menu with the flavor profile you desire. Product taste, flavor and texture are never compromised.

A wide variety of cheesesteak sandwich slices are available, including Marinated Loin Beef, WOW Seasoned Beef, Sirloin Tip, Boardwalk Brand Seasoned Beef, Drexel Hill B r a n d Seasoned B e e f , Marinated C h i c k e n , and Chip Easy Puck Style Seasoned Beef and Seasoned Chicken.

For more information, call 800-342-9771 or visit phillycheesesteak.com.

HARVESTLAND® Antibiotic-Free TurkeyHARVESTLAND® Antibiotic-free, all vegetarian-fed,

all natural* turkey provides menu options with a variety of great-tasting ready-to-cook products including turkey burgers, turkey breast lobes, breakfast sausage links and ground turkey. Harvestland never adds anything to their turkey that nature didn’t create. That means NO Antibiotics, NO Additives, NO Preservatives, and NO hormones or steroids** - EVER! So all you get is all-natural* quality you’ll feel great serving. Available nationwide.

*Minimally Processed, No Artificial Ingredients**Federal regulations prohibit the use of hormones or steroids in poultryFor more information, visit harvestlandfoodservice.com.

Aunt Jemima® Mini PancakesAunt Jemima Frozen Mini Pancakes are wholesome, hearty and full of

homestyle goodness.These delicious pancakes are made with

whole grain flour, real eggs and milk. They have 0 grams trans fat. They contain absolutely no high fructose corn syrup, artificial flavors or preservatives.

Aunt Jemima Mini Pancakes are available in two tasty varieties – Blueberry Blast and Cinnamon Roll.

For more information, contact your local call food service distributor, or visit pinnaclefoods.com.

Mission Foodservice Pre-Fried Taco Shells

Spice up your menu with pre-fried taco shells from Mission Foodservice.

Mission taco shells are crafted with consistently superior Maseca® corn flour. They’re fried in 100% vegetable oil that’s totally cholesterol-free. They’re uniquely designed to break on the “bite-line,” not in your hand or during prep. Choose from white or yellow corn, and three different sizes.

Mission taco shells are great for on-the-go applications. They’re also a kids’ favorite in schools.

For more information, call 800-443-7994 or visit missionfoodservice.com.

Crystal Light Liquid Concentrate Bag-in-BoxAs consumers cut back on sugar, Crystal Light High Ratio Liquid

Concentrate Bag-in-Box format can help operators grow their overall machine-dispensed cold beverage dollar sales.

Crystal Bag-in-Box Format is convenient to use with effortless equipment. Compact packaging and no electricity needed make it an eco-friendly and energy efficient choice.

Crystal Light is the #1 selling sugar-free drink mix, with a wide variety of on-trend flavors and only 5 calories per serving. Crystal Light Bag-in-Box format is available in six refreshing flavors, including Raspberry Ice, Cherry Antioxidant, Wild Strawberry Energy, Lemonade, Iced Tea with Lemon, and Peach Tea.

For more information, visit kraftfoodservice.com.

Fisherman’s Pride® Red Label CalamariFisherman’s Pride Red Label Brand Calamari is our naturally tender, premier

brand of cleaned Calamari. We use only the best species found worldwide for that fresh, clean flavor in every bite.

Exceeding the highest of standards, Fisherman’s Pride Red Label Brand Calamari is manually processed at our HACCP approved plants. It’s supervised under strict quality control guidelines for consistency, excellence and value with every pound purchased, and it’s guaranteed to satisfy your customers each and every time.

For more information, call 866-CALAMARI (225-2627) or email us at ruggieroseafood.com.

Farmland® Duroc PorkFarmland’s Duroc Pork comes

from the top 20% of all Farmland pork produced, and Hand-Selected Duroc Pork cuts represents less than 2% of our pork – the very best of the very best.

Farmland Duroc Pork is born, raised and processed in the U.S. using our Process Verification Program and “Farm to Menu” approach. This ensures that nothing but the best reaches a plate. Duroc Pork is hand selected for color and marbling, resulting in unmatched tenderness, flavor and juiciness in every bite.

For more information, call 888-FARMLAND (327-6526) or visit farmlandfoodservice.com.

Mrs. Friday’s® Krabbycakes®Mrs. Friday’s Krabbycakes are a tasty, versatile alternative to other proteins and

make a great addition to any menu, and any daypart. They’re perfect for breakfast, entrees, salads, sandwiches, or appetizers.

Krabbycakes feature a blend of real snow crab meat, surimi seafood and other premium ingredients. Try them in recipes like Krabbycakes with Soft Poached Egg over Creamy Cheese Grits and Country Gravy or Orange Blossom Honey Glazed Krabbycakes over Asparagus and Prosciutto.

Krabbycakes are available in 3 oz., 1.5 oz. and 0.4 oz sizes. For more information, call 800-564-1557 or visit kpseafood.com.

Sea Watch Super Surfer Calm StripsSea Watch Super Surfers are made from only the finest Atlantic Surf Clams.

They’re hand-shucked, which allows all the natural juices and sweet flavor to remain in the clam until processing. Then they’re sliced to a thickness five times thicker than standard clam strips. Finally, Sea Watch adds a light bread coating and

par-fries the strips to adhere the breading.Super Surfers are tender and sweet. They

pair perfectly with your favorite sauce to make your very own signature appetizer or clam entrée.

For more information, call 410-820-7848 or visit seawatch.com.


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