YPO Food & Beverage Roundtable 2015

YPO Food & Beverage Roundtable 2015

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I spent the past week in Orlando, FL with an inspiring group of CEOs from the food and beverage industry. The roundtable is a once a year gathering of presidents involved in or interested in the industry. The network consists of over 1800 leaders doing everything from farming to production to distribution to food service/restaurants. It cuts across industries, from my world of beer, wine and spirits into the vast world of food (we merged the Global Beer, Wine and Spirits network with the Food & Beverage Network in 2013), so the network is truly from Farm to Fork and from Grape to Glass. A roundtable of thoughtful leaders from so many diverse areas is as much about learning from each other as it is the specific resources and education programming.   I come away from my 7th such meeting with a renewed vigor for pursuing my business and life goals, and an appreciation for the many friendships, old and new, I have through YPO. Here are some of the highlights:

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I’ll start with the integration of outstanding dining experiences with world-class beverages. We enjoyed a beautifully done dinner at Il Mulino at the Walt Disney World Swan (Walt Disney World Swan, 1200 Epcot Resorts Boulevard, Orlando, FL 32830). Il Mulino is world famous and their flagship restaurant in Greenwich Village remains top rated in New York’s elite dining scene. The Orlando Trattoria version is well executed. Of course, the making of a perfect meal is all about pairing the right flavors with each other and with the right beverages. Banfi Vintners, one of the largest importers of wine and a major producer of Italian wines was the perfect resource for our evening. I’d like to give a special shout out to Bill Whiting, Wine Education Director from Banfi who gave a delightful narrative to the wines and business as we progressed throughout the evening. All of the pairings were enjoyable, but my personal favorite was the 2009 Banfi Brunello Di Montalcino with Primo Piatto Tagliatelle (Lamb Ragu, Mirepoix, Pecornino). Wow.

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We went in a completely different direction at Fulton’s Crab House (A YPO company, Levy Restaurants) and a thoroughly enjoyable evening of one of Oregon’s greatest wine producers, Sokal Blosser. A special shout out to YPO member and winery leader, Alison Sokal Blosser who not only educated our group on the Oregon wine business and her wines, but entertained us with personal stories growing up in the vineyards in a wine family.   As a Pinot Noir fanatic, I was certainly in my element as Alison shared their outstanding 2012 Dundee Hills Pinot Noir and then dipped into the very limited production Goosepin block 2010 and 2011. Capping off the evening was a special treat of her 2013 Dessert Riesling. It was, on the whole, an enjoyable evening interacting with members.

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On our final evening together, we were able to visit member and Chef John Metz Jr.’s Marlow’s Tavern. As they describe it “Marlow’s Tavern features the “Best of the Best” in American tavern fare served in a modern atmosphere.” I would call it a modern gastro pub and simply a great place to enjoy high quality food in a very relaxed atmosphere. John and his partners now have 13 Marlow’s in Atlanta and 2 in Orlando. Craft cocktails accompanied the expertly executed appetizers and my friends at the Belhaven Brewery from Scotland provided us with some Belhaven Black Stout and Belhaven Twisted Thistle IPA.

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From Marlow’s we moved on to a tequila pairing dinner at the vibrant (one might say ROCKIN!) Rocco’s Tacos. Our friends at Brown-Forman were the perfect partner as we enjoyed a full range of their Casa Herradura tequilas. Thanks to both Michael Ring and Greg Stewart of Brown Forman. The tequilas matched the courses nicely but the final offering of Selección Suprema Extra Anejo, aged 49 months on oak was spectacular. This is a true sipping tequila.

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The educational aspects of the meeting were a mix of in industry (Food & Beverage) and outside industry but all focused on “president level” education. In other words how do I perform better as a president and how do I make my organization more effective. I share here a few non-confidential highlights from the many outstanding educational sessions:

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  • Celebrity Chef and Top Chef season 11 fan favorite Nina Compton, gave a personal account of her journey as a chef from growing up in St. Lucia to chopping carats in the back of kitchens to a becoming major TV celebrity. I have had the opportunity to enjoy the four-star food at Scarpetta in the Fontainebleau where Nina was chef de cuisine until June 2014. She has a great energy and I cannot wait to try her new restaurant she is opening soon. Details to come once it is announced!
  • We had an only in YPO discussion on family business with four leaders from YPO companies who are all in the same family. It was fascinating watch their interaction and how they have tackled the jugular issues any family business faces in success and succession.
  • WPO member, industry leader (and recent National Restaurant Association Chair) and Executive Chairman of Miller’s Ale House, Phil Hickey gave us compelling insights into the election results and the importance of each of us to be involved politically. There are a lot of bad for business movements that are well organized and need to be countered by the people that actually create the businesses that support jobs and the economy. If we don’t do it who will?
  • A leading expert in risk management, Richard Shanks of Aon Risk Solutions, gave a compelling if not disturbing talk on the risks to the food supply and what leaders in industry are doing to mitigate and prevent problems. This is a topic that anyone in the food and beverage business at every level (farming, production, retailing, serving) need to be knowledgeable in and prepared for.
  • Richard Van Warner of the Parquet Group, a leading restaurant consulting firm, gave a talk that brought the risks of not handling a problem, in a timely and well-considered way, to life. His war stories and examples of what not to do were entertaining and at the same time a wake up call to everyone in the room.
  • If we did not have enough to be concerned about with the food supply risks and the PR issues in handling problems, the truly scary world of cyber security came to life in Tom Noonan’s talk. Noonan is Chairman of Tessentee Capital and a WPO member, and has had a lot of experience dealing with cyber threats. His deep dive into the Target fiasco was telling. People are involved in every business. People are the biggest risk. In many cases, the very basic, simple steps that can be taken, and need to be taken to encrypt sensitive data and manage the outside access to the web, are simply ignored. Any company leader not taking this serious threat at the CEO level is risking not only their job, but their company.
  • The recent changes President Obama has made with regard to Cuba, has made it a very interesting topic indeed. We enjoyed a briefing by business intelligence experts Javier Ortiz and Marty Martin of Crane & Crane Consulting. The bottom line is Cuba is opening up, but there is a lot of uncertainty on how fast. It has unique potential as a destination for Americans with its close proximity to the US, natural beaches and friendly people. I think there will be a lot of investment flowing into Cuba from all over the world as the relations with the US continue to normalize.
  • Marshall Chiles of Humor Wins gave us a methodology for injecting humor into our presentations. It was a fun (and humorous) walk through the mind of the comedian. I don’t think any of us will give up our day jobs, but the approach he shared can certainly liven up our presentations. Thanks Marshall!
  • Our behind the scenes tour of Disney’s EPCOT Center “Land Exhibit” was interesting. EPCOT has had a sustainable farming operation for over 25 years and continues to do extensive research on best practices. With the world’s population growing at the current pace, it is clear that food supply and conservation of clean water is going to be among the biggest concerns going forward. I don’t think enough people are thinking about this or doing anything to prepare for it. I’m glad Disney is playing some part and I hope they think of more ways in which to spread the word.

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  • We had an interesting talk from a senior executive at Disney, Elizabeth Ann Williams General manager F&B for Disney’s Hollywood Studios/Walk Disney World Resort -who shared the “DISNEY WAY” = Safety, Courtesy, Efficiency and Show.   Her passion for the EPCOT Food & Wine Experience was great to see, as it is one of the coolest events in our industry and Elizabeth had a hand in its creation.
  • Michael Pavone, a friend and YPO member, gave us an updated summary of his “Trends in Food & Beverage” report his agency puts together annually. It is always an interesting check on the pulse of what is happening in F&B.
  • In her “inside the mind of the millennial woman” (my title), Cindy Judge of Sterling-Rice Group shared insights and observations of the largest generation to date, that is increasingly driving decision making globally. As the father of three millennials and one of whatever comes after that, her research rang true. Anyone leading a business, who does not take into account this generation and their ways of making decisions around brands and life, does so at their own peril.

 

3 or 4 Cornellians at YPO F&B 2015

3 of 4 Cornellians at YPO F&B 2015

As always, the biggest benefit of YPO comes from the interaction and learning among the members. As event champion for the 2016 F & B Roundtable in Napa Valley, CA, I’m looking forward to putting another world-class program together to build upon this year’s successful event.

Pubs, Cocktails & Restaurants – Adventures in NYC

Pubs, Cocktails & Restaurants – Adventures in NYC

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I keep thinking about what Tony Abou-Ganim shared about bartending being a legitimate, sought after profession today, from the transitional job it once was (see my post from January 13). It also made me think about how various hospitality businesses are run and if the ownership/management gets it. As I traveled over the past week, I had the opportunity to experience a wide range of incredible places. Here are some of my observations and thoughts on who “gets it” in New York City:

First an aside re New York itself… I’ve spent a lot of time in the City over the years. As a kid, I lived in Hoboken, NJ and would take the PATH into the City often. Yes that Hoboken, but it was WAY before it was cool or expensive! I remember the City being pretty tough and dirty.

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Wallin family in NYC circa 1980

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NYC circa 1980 taken by JSW

Visiting during my years at Cornell with my Long Island friends and then later in the early 1990s for business and meetings (mostly with Seagram), NYC was rough and dirty but still a blast. These were the Mayor David Dinkins years when NY was not functioning very well. Then came Mayor Giuliani and everything changed. The guys who would spit on your window as you came out of the tunnel were gone, the broken windows where boarded up, the trash was cleaned up. NYC fundamentally became a world-class city and was treating itself with respect. This continued throughout the 2000s under Mayor Bloomberg but toward the end, I thought I noticed some deterioration in the streets, more trash lying around etc. I was staying in the city during the 99% marches on Wall Street “Occupy Wall Street”. They all seemed pretty unfocused and I expected it to last weeks, which it did. I put all of this off to the downturn and not much else.

Fast forward to this past week in NYC… it is interesting and somewhat disturbing. The city is amazing and the hospitality industry, in which I inhabit, incredible as it has been for a long time. The new Freedom tower stands out to me as a symbol of strength and resilience.

Freedom Tower - NYC

Freedom Tower – NYC

However, I couldn’t help but notice how much trash was all over the streets. It also seemed like there 2015-01-20 09.38.03were more “street” people hanging about. I did not feel unsafe, but was wary nonetheless. NYC friends, is this just me or is it much worse than it has been? I can’t help but think the era of Mayor de Blasio is not starting out good for the city for lots of reasons. I do hope it is not a move back to the Dinkins years. That would be bad for everyone there and all of us who like to visit.

I had a series of meetings and a strategy planning session/workshop with a major international drinks client of mine. As part of this, I surveyed a number of accounts (doing my “work”). Here are a few that stood out:

  • The lobby lounge at the Mandarin Oriental in the Time Warner Building is one of my favorites for experiencing NYC at the top. Literally, it looks down at Columbus Circle and out to Central Park. There are few better high-rise locations for a cocktail (or tea) and a majestic view. What struck me here was the new towers looking down over the Park., several, since the Iast time I can remember, that look incredible. Clearly the ultra 2015-01-21 12.38.18high-end condo market is thriving. One went recently for $100.5 million, I wonder how much this 2015-01-21 11.46.26is Russian, Chinese and other international buyers? The lounge itself has an air of sophistication and elegance. Even though I spend a lot of time in places like this and I worked at the Ritz Carlton Hotel, it still makes me a little cautious and aware of my dress and my party’s behavior. Service was efficient if not warm. Cocktails and beverages all prepared to perfection. Nothing really to complain about here (prices aside, but if you complain about those, you don’t belong). Along the lines of one of my favorites, the Four Seasons Restaurant in the Seagram building, a must stop for anyone wanting elegant, high end NY.
  • Cambell Apartment – Grand Central Station – cool lounge tucked away behind Cipriani’s in Grand Central. I have actually been next to it no less than 50 times and yet never knew it was there. It seems all my friends did, so I’m not sure how they kept it a secret from me. As long as you don’t mind a jam packed bar at 6pm on a Tuesday, a 2015-01-20 18.04.54short wait for a table and a loud atmosphere this is a cool spot with a rich history and an incredible architectural setting.   Service was right on time, even as busy as it was. For more intimate discussions or meetings, better off elsewhere.   As the NYT puts it “Tucked away in Grand Central Station, this classy lounge is the restored private office of early twentieth-century tycoon John W. Campbell…”
  • Whole Foods, Columbus Circle – Ok we have Whole Foods in Indiana and I’ve been to many dozens around the country, but there is something about the NYC version that is just simply awesome. If you are not a foodie, you might become one by visiting this store. It has a incredible presentation of food that makes it feel like a gourmet market, which I guess, it really has become. But just when I thought I’d seen it all, I got to the back of the store and discovered the in-store Pub… yep, a full on British style pub with draft beer and wine and tables. As a colleague said next to me “I’d come to this Pub anytime”. What a great execution of the blending between retail and hospitality. I would say to my friends running bars and restaurants, be aware. This is no joke.   And of course the increasingly ubiquitous ability to fill up a growler of fresh craft beer was prominently being promoted.
Whole Foods Columbus Circle Pub

Whole Foods Columbus Circle Pub

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Whole Foods Columbus Circle

  • I surveyed numerous stand-alone pubs including St. Andrews (Scottish) and The Beer Authority (vast craft selection). These were both well done. St. Andrews is definitely ground zero for NYC Scottish Pubs. They carry and fantastic Scotch selection as well as my favorite Scottish beers from Belhaven Brewery (at least 6 on tap). Some of the other ones I visited were pretty standard pub feel with nothing really to write about or bring me back other than convenience, if I was on that particular block in need of a pint. One cool place was the
    St. Andrews Pub

    St. Andrews Pub

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    St. Andrews Pub

    William (as in William Shakespeare). This is a boutique hotel, lounge and downstairs is a British Pub. We held some meetings on site and enjoyed uniquely crafted cocktails in the upstairs lounge. This lounge has an exclusive yet strangely warm feel. If you are looking for a great place to meet up with a small group of friends for well crafted drinks in seclusion, this is your place!

  • I had a terrific lunch in Raffles restaurant at the Lexington Hotel. An upscale diner, it hit the spot with high quality food. Also the rooms are perfectly fine at this 4-star hotel that had a great sale going on during my visit. I would stay again (at the <$200 price point).
  • Keen’s Steakhouse for dinner was as expected, a solid steak and sides. Service was normal and the place was packed on a Tuesday night. Apparently in 2013, Zagats gave it a food rating of 26, and rated it the # 2 restaurant in the Garment District, and the 7th-best steakhouse in New York City. I don’t know about that but it’s a solid choice for traditional USDA prime steak in midtown.
  • Biggest surprise in NYC was in Brooklyn. Now I’m admittedly one of those visitors who rarely venture outside of Manhattan. So it was a completely new experience for me to take an UBER over to the Brooklyn neighborhood of Williamsburg and experience such a delightful spot as Radegast Hall & Biergarten. A German beer hall, R&B had two large rooms, great beer selection and incredible cocktails served by delightful wait staff, bar tenders and management.   I tried the cheese beer soup. What’s not to like? It was great, but definitely a share dish. There are two options for food, one in the back room – a grill where you build your own brat or burger and the other from the main kitchen. I ordered the Grilled Smoked Pork Chop with Sautéed Tuscan Kale, Parmesan served with a Spiced Apple & Pear Chutney from the main kitchen along with several sides for the table including brussel sprouts, cabbage and mashed potatoes. All were fantastic. The Pork chop was a 10/10. Kudos to Executive Chef Eric Francou “who draws upon his culinary training in France, London, Belgium and his Italian ancestry to bring new ideas and flavors to his patrons at Radegast Hall & Biergarten”.  The place has live music 7 nights a week and does not take reservations. A special shout out to new manager (and a sommelier) James Herman, who has such positive disposition to life that it’s infectious! I really liked your take on moving from the sommelier world to beer and cocktails. James is a great example of the next generation of professional in the hospitality industry. James, thanks for the creative cocktail using the Belhaven and Scotch. Did we settle on a name?

    Radegast Hall & Biergarten

    Radegast Hall & Biergarten

Next up my review of Vegas – Casinos, Restaurants, Nightlife and Fun

 

 

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