Golden Gate Restaurant Association Industry Conference

THE 1ST ANNUAL

July 26–27, 2015SAN FRANCISCO, CA

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WelcomeWelcome to the first of what will be many Golden Gate Restaurant Association Industry Conferences! We are overwhelmed by the incredible response to participate by both speakers/presenters and attendees. The genesis of the conference was the recognition that we in the Bay Area have unique challenges that other restaurant communities don’t face, which also leads to opportunities for us to be national innovators in leading change. The San Francisco Bay Area has always been heralded as a top culinary destination, establishing California cuisine and farm-to-table nationally. Many of the nation’s top restaurants are helmed by people locally or those who have spent time learning how we do it here in the Bay Area. Yet, we rarely reflect upon our contribution nor come together in a meaningful way to examine our role going forward. And too often everyone is working so hard at their restaurants that we don’t take the time to connect with others to share best practices. These two days will tackle tough issues ranging from escalating business costs to strategies for conquering the hiring shortage. We will also have expert chefs, mixologists and sommeliers demonstrate techniques and provide meaningful professional development. This conference is an expansion of our efforts at the Golden Gate Restaurant Association to provide much needed content and industry connectivity. We hope that you’ll use these two days to connect and engage with the industry community here. Thank you for your support!

Sincerely yours,

Gwyneth Borden | Executive Director Golden Gate Restaurant Association

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About GGRAGGRA’s mission is to celebrate and empower the restaurant community through advocacy, education, marketing, events and training. In 2016, we’ll celebrate the GGRA’s 80th anniversary. Founded by restaurateurs in 1936, to give restaurants a collective voice and bargaining power, the GGRA has evolved to be the trusted resource and partner for the culinary community in the Bay Area and beyond. The GGRA exists to advocate for restaurants’ unique interests. We do that within the corridors of City Hall and through education and training programs; our members are informed about and prepared for evolving regulatory matters and can stay in compliance. We celebrate and showcase our members through annual events like Eat Drink SF and SF Restaurant week. Our member community includes restaurants of all sizes and profiles and we have a valuable network of resources to support them through all stages of growth. We invite you to get to know us better and, if you aren’t already part of our community, to join us.

FIND OUT MORE | www.ggra.org

LET’S KEEP THE CONVERSATION GOING!

/GoldenGateRestaurantAssociation

@GGRAtweets

@ggrasf

#IndustryOnlyGGRA

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Sunday, July 26 - Morning Sessions WELCOME & OPENING ADDRESS | The State of the Restaurant

Industry in the SF Bay Area

1st Floor, Main Auditorium Presenter: Gwyneth Borden, Executive Director, GGRA

OPENING KEYNOTE | The 21st Century Chef

1st Floor, Main Auditorium Presenter: Anne McBride, PhD Candidate and Adjunct Faculty in

Food Studies at New York University Interviewer: Francis Lam, Clarkson Potter

WORKSHOP | History of Sushi

2nd Floor, Culinary Lab Presenters: Tim & Erin Archuleta, Ichi Dozo Restaurant Group

DEMO | Lacto-Fermented Foods

2nd Floor, Demo Kitchen Presenters: Sean Baker, formerly of Gather & Verbena, and

Kevin Farley, Cultured Pickle Shop

BUSINESS PANEL | Increasing Nobility in Hospitality Work

3rd Floor, Classroom A Moderator: Sara Deseran, Tacolicious & Chino Panelists: Alison Arth, Salt & Roe; Alice Cheng, Culinary Agents;

Bjorn Kock, Town Hall; Roland Passot, La Folie; Pete Sittnick, Waterbar & EPIC Steak

WORKSHOP | Building a Successful Wine Program, Presented by San Francisco Wine School

3rd Floor, Classroom B Presenter: David Glancy, MS, CWE, San Francisco Wine School

LUNCH

4th Floor Boxed lunches will be available throughout the lunch break. Please feel free to take your lunch to the 2nd or 3rd floors for additional seating. Or join us in the Main Auditorium where we will be showing Netflix’s Original Series “Chef’s Table.”

Sunday, July 26 - Afternoon Sessions DEMO | Vegetables: The Center-Of-The-Plate Protein

2nd Floor, Demo Kitchen Presenter: Aaron London, Al’s Place

BUSINESS PANEL | Growing Your Brand Beyond Four Walls

3rd Floor, Classroom A Moderator: Aaron Noveshen, The Culinary Edge Panelists: Tony Gemignani, Tony Gemignani Restaurant Group; Michael Levine, Tastes on the Fly; Hanson Li, Salt Partners Group; Thomas McNaughton, NeTimeas Restaurant Group

BUSINESS PANEL | Best Practices for Funding Your Restaurant

3rd Floor, Classroom B Moderator: Roberta Economidis, Georgopolous & Economidis Panelists: Charles Bililies, Souvla; Derek Dukes, Lazy Bear; Mike

Harden, ARTIS Ventures; Marlow Schindler, US Small Business Administration

10:30

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1:30

10:50

11:45

11:45

11:45

11:45

12:45 – 2:15

Schedule

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12:00 – 3:00 CAFÉ | Stop in for consultations on a variety of services. A complete list of available resources for drop-in consultation is on page 11.

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HANDS‑ON TECHNIQUE | The Art & Science of Sous Vide Cooking

2nd Floor, Culinary Lab Presenter: Richard Rosendale, CMC, Rosendale Collective

GENERAL SESSION | The Tipping Point: Rising Labor Costs and the New Restaurant

1st Floor, Main Auditorium Moderator: Gwyneth Borden, GGRA Panelists: Bill Adams, Michelman & Robinson, LLP; Allison Hopelain,

Camino; Teague Moriarty, Sons & Daughters Restaurant Group; Thad Vogler, Bar Agricole & Trou Normand

BEVERAGE WORKSHOP | Food & Wine Pairing Lab

3rd Floor, Classroom A Presenter: David Glancy, MS, CWE, San Francisco Wine School

CLOSING | Cocktail Networking Reception at Bix Restaurant Hosted by Chef Bruce Hill

Monday, July 27 - Morning Sessions DAY TWO KEYNOTE | Food: Business, Movement or Both?

1st Floor, Main Auditorium Presenter: William Rosenzweig, Dean and Executive Director, The

Food Business School of The Culinary Institute of America

DEMO | Pastry: Adapting Traditional Technique for the Modern Kitchen

2nd Floor, Culinary Lab Presenter: Maya Erickson, Lazy Bear

DEMO | How to Use Everything

2nd Floor, Demo Kitchen Presenter: Alex Talbot, Ideas In Food

Schedule

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3:00

4:30

10:00

11:00

11:00

BUSINESS PANEL | Elevating Your Brand Above the Noise

3rd Floor, Classroom A Moderator: Rebecca Flint Marx, San Francisco Magazine Panelists: Lina Eroh, Atomic Labs; Heather McNeil,

HeatherMcNeil.com; Tyler Renaghan, Groupon; Roxanne Webber, ChefsFeed

WORKSHOP | Beverage Service Bootcamp

3rd Floor, Classroom B Presenter: Reza Esmaili, Ananas Consulting

LUNCH

4th Floor Boxed lunches will be available throughout the lunch break. Please feel free to take your lunch to the 2nd or 3rd floors for additional seating. Or join us in the Main Auditorium where we will be showing Netflix’s Original Series “Chef’s Table.”

11:00

12:00 – 1:30

11:00

12:00 – 3:00 CAFÉ | Stop in for consultations on a variety of services. A complete list of available resources for drop-in consultation is on page 11.

Monday, July 27 - Afternoon Sessions BUSINESS PANEL | Going Beyond Sustainability, Presented By PG&E

3rd Floor, Classroom A Moderator: Paolo Lucchesi, San Francisco Chronicle Panelists: John Cox, Sierra Mar at Post Ranch Inn; Kyle Connaughton,

Single Thread Farms Restaurant; Jason Fox, Commonwealth; Anthony Myint, The Perennial; Richard Young, Food Service Technology Center

12:45

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Inside the Drop-In Resource Café

BUSINESS PANEL | Operating Restaurants in an Era of Escalating Expenses

3rd Floor, Classroom B Moderator: Ed Levine, Vine Solutions, Inc. Panelists: Robyn Fisher, Smitten Ice Cream; David O’Malley, Gruppo

Chiarello; Erik Oberholtzer, Tender Greens; Adriano Paganini, Back of the House Restaurant Group

DEMO | Inside the Test Kitchen at Wayfare Tavern

2nd Floor, Demo Kitchen Presenter: Omri Aflalo, Wayfare Tavern with Marty Jacobson and

Janet Brown, All-Star Organics

DEMO | Contemporary Poulet Au Pot

2nd Floor, Culinary Lab Presenter: Chris Cosentino, Cockscomb

BEVERAGE WORKSHOP | The Art of Mastering Sake

3rd Floor, Classroom A Presenter: Mark Bright, Saison

GENERAL SESSION | Design and Eating: The New Age of Restaurant Design, Presented By Culintro

1st Floor, Main Auditorium Moderator: Katherine Nelson, California Home + Design, Wine Country Panelists: Andrew Lieberman, AvroKO; Robert Polacek, Puccini Group;

Bryan Southwick, CCS Architecture

CLOSING KEYNOTE | Cultivating the Next Generation of Talent

1st Floor, Main Auditorium Moderator: Francis Lam, Clarkson Potter Panelists: Traci Des Jardins, Jardinière and Mijita Cocina Mexicana;

Gavin Kaysen, Spoon & Stable; Sabato Sagaria, Union Square Hospitality Group; Patric Yumul, Mina Group

CLOSING RECEPTION | Location to be Announced

12:45 3:30

1:30 5:00

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ABC License Company

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Georgopoulos & Economidis

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Recology

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SF Department of Public Health

Food Service Technology Center

OBDC Small Business Finance

U.S. Small Business Administration

SF Public Utility Commission

Spritz PR

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PresentersWILLIAM ADAMS | Managing Partner, Michelman & Robinson, LLP

ALISON ARTH | Principal & Founder, Salt & RoeOMRI AFLALO | Chef, Wayfare Tavern

TIM ARCHULETA | Chef Co-Owner, ICHI Dozo Restaurant Group

SEAN BAKER | Chef, Formerly of Gather & VerbenaERIN ARCHULETA | Co-Owner, ICHI Dozo Restaurant Group

William Adams is the Managing Partner of M&R’s San Francisco office and a member of the Commercial & Business Litigation and Appellate Departments. He is a seasoned litigator who brings over two decades of experience representing small businesses and partnerships in matters including claims of commercial fraud and dissolution, misappropriation of trade secrets, unfair business practices, breach of contract, corporate torts and trademark and copyright infringement. Mr. Adams has represented both plaintiffs and defendants in more than 45 trials. Mr. Adams regularly represents public entities, defending claims of torts, breach of contract, inverse condemnation and violations of civil rights.

Alison Arth is the founder of Salt & Roe, a hospitality consulting company that helps restaurants create consistent, genuine guest experiences by establishing culture, sound organizational structure, comprehensive training programs, and internal systems. She attended Cornell University’s School of Hotel Administration before joining Daniel Boulud’s Dinex Group where her role focused on operations, organizing and leading restaurant openings, and project management. Thereafter, Alison returned to her hometown of San Francisco and worked as a General Manager for the Delfina Restaurant Group and then as the opening Food & Beverage Director for The Battery.

In 2002, Omri Aflalo moved from San Francisco to New York to attend and graduate from The Culinary Institute of America. Aflalo’s career has included positions with some of the country’s most revered chefs & restaurants including Michael Mina’s Aqua and BOURBON STEAK, Restaurant Gary Danko, Central Restaurant under Michel Richard and Azizia with Mourad Lahlou. He has now joined the esteemed Wayfare Tavern restaurant in San Francisco and will continue to bring his passion and talent to the kitchen.

Tim Archuleta co- owns the award winning company, ICHI Dozo Restaurant Group (ICHI Sushi + NI Bar, ICHI Kakiya, and ICHI To Go). Tim has nineteen years of experience as a sushi chef and over ten years of experience managing restaurant kitchens. Tim is civically and culinary engaged as a supporter of local, sustainable agriculture and fisheries. ICHI Sushi + NI Bar was listed in the Eater National “18 Hottest Sushi Restaurants in the US Right Now” 2014. Chef Archuleta has also been featured in Vogue, USA Today, Athlete’s Quarterly, The Hollywood Reporter and the Zagat Top 20 Restaurants in the Bay Area 2013, and The New York Times.

After culinary school, Baker spent four years working at Millennium Restaurant then at Zibibbo and Google. During his time as Executive Chef at Gabriella Café, Baker opened Bonny Doon Vineyard’s Cellar Door, where he served as Consultant Executive Chef. He brought his talents to Berkeley to open Gather Restaurant, where he showcased sustainable ingredients, heirloom varietals, and heritage animal breeds. In winter 2013, Sean opened San Francisco’s Verbena, as Executive Chef, where he continued to utilize local farms and focus on the preservation of rare varietals to produce a personal dining experience. Currently, Baker cooks privately in San Francisco and Sonoma.

Erin Archuleta co -owns the award winning restaurant group, ICHI Dozo and previously held the position of Director of Field Operations and Strategy for the literacy nonprofit 826 National. She is a co founder of the Mission Bernal Merchants Association; is a Trustee of the City of San Francisco, and a board member of the Golden Gate Restaurant Association and CUESA. Her work with ICHI Sushi + NI Bar, and ICHI Kakiya, garnered San Francisco’s Small Business Week Award in 2014. ICHI Sushi + NI Bar has been named One of America’s Top Restaurants (Zagat, 2013) and the Hottest and Top Sushi Bars in the US (Eater, Thrillist, 2014, 2015).

@_MRLLP

@WayfareTavern @WayfareTavern @foodlife80

@ICHIChef

@erinarchuleta

@ICHISUSHI

@ICHISUSHI

@saltandroe

@_seanbaker_

@saltandroe

@_seanbaker_

@ichichef

@erinarchuleta

@ichisushi

@ichisushi

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PresentersCHRIS COSENTINO | Executive Chef, Cockscomb

KYLE CONNAUGHTON | Chef Owner, Single Thread Farms Restaurant

JOHN COX | Executive Chef, Sierra Mar at Post Ranch Inn

Chris Cosentino is the chef/owner of Cockscomb in San Francisco and co-creator/chef of Boccalone artisanal salumeria. In 2002, Cosentino took his first executive chef position at Incanto where his inspired and innovative interpretations of rustic Italian fare promptly earned the restaurant both critical and popular acclaim until closing in 2014. He has gained international recognition as a leading expert and proponent of offal cookery, notably featured on the Food Network and BRAVO’s Top Chef Masters.

Kyle Connaughton is a chef, cookbook author and innovator. He is also a consulting culinary educator for the Culinary Institute of America and is co founder of the culinary science development firm Pilot R+D. Kyle’s new book on Donabe Cooking will be released in the fall of 2015. Together with his wife and farmer Katina, they will open Single Thread Farms Restaurant & Inn in Healdsburg, California, later this year.

Executive Chef Cox presents inquisitive food creations featuring ingredients highlighted by a sense of place and culture. His new concepts and menus earned recognition as some of the finest in Carmel by publications ranging from the San Francisco Chronicle to Food and Wine Magazine. Prior to his time in Carmel, Chef Cox trained at the New England Culinary Institute, where he is still a board member. Chef Cox’s writing and photography have been prominently featured in the Edible Nations Magazines, a James Beard Award winning publication.

@offalchris@cockscomb_SF

@ST_Farms

@chefjohncox

@singlethreadfarms

@postranchinn

@offalchris@cockscombsf

@singlethreadfarms

@postranchinn @chefjohncox

CHARLES BILILIES | Owner, Souvla

Charles Bililies is the creator and owner of Souvla. After cooking on the East Coast, Bililies moved to California in 2006 to work at The French Laundry as Culinary Assistant to Chef Thomas Keller. Thereafter, he served as dining room manager of Bouchon Bistro. He later relocated to San Francisco, working as Chef Michael Mina’s Culinary Assistant. He was tasked to help open RN74 in 2009 and later became the restaurant’s Assistant General Manager. Bililies holds degrees in Hospitality Management from Cornell University and Culinary Arts from Johnson & Wales University. A Greek-American, Bililies comes from a family tradition of restaurateurs; you will find vintage copper pots throughout the space that were originally used in his grandfather’s restaurants in Boston, Mass.

MARK BRIGHT | Wine Director & Co-Owner, Saison

ALICE CHENG | Founder & CEO, Culinary Agents

Mark Bright is the Wine Director/Co -Owner of the Three Michelin starred Saison. Mark’s fervor for discovering budding wine regions has allowed him to source the wine list at Saison with rare selections from small production labels, prompting Wine Spectator to bestow the coveted “Grand Award” in July 2014. Mark makes his own wines under Maison de Partage in Burgundy and has partnered with Ryan Beauregard to produce wines in the Santa Cruz Mountains. Mark also makes his own sake in Japan under the Water & Rice Sake Company label. In September 2014, he opened Les Clos, a wine bar café retail shop that specializes in Burgundian wines.

Founder and CEO Alice Y. Cheng is a deeply experienced business, marketing and sales professional who is passionate about helping people build careers. In her 13 year tenure at IBM in New York and San Francisco she was one of the core team members who pioneered Big Blue’s Digital Media practice into and across multiple industries globally. Alice brings her knowledge of technology into the food and beverage industry to solve inefficiencies and gaps around talent sourcing and career development. She is the Founder and CEO of Culinary Agents, a professional networking and job matching site dedicated to the food, beverage and hospitality industry.

@SaisonSFSomm

@aliceycheng

@SouvlaSF

@culinaryagents

@cbililies

@saisonsfsomm

@alicecheng411

@SouvlaSF

@culinaryagents

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PresentersROBERTA ECONOMIDIS | Partner, Georgopoulos & Economidis

MAYA ERICKSON | Pastry Chef, Lazy Bear

LINA EROH | Vice President, Atomic Labs

Since 2004, Ms. Economidis has been a partner in the law firm of Georgopoulos & Economidis, LLP. The firm’s primary focus is representing businesses in the hospitality industry with an emphasis on corporate structure, private securities offerings, contracts and real estate. Before going into private practice, she served as a Deputy District Attorney for Santa Clara County and was subsequently appointed as the Executive Director of the California Educational Facilities Authority by the California State Treasurer.

At just 24 years old, Pastry Chef Maya Erickson’s eager spirit and remarkable talent have led her to new heights in the culinary world. Erickson got her first big break as Pastry Chef at Orson, where she worked closely with acclaimed Chef Elizabeth Falkner to execute a constantly changing dessert menu. She then brought her talents to AQ, one of the San Francisco Chronicle’s Top 100 Restaurants, before joining the opening team at Mission hot-spot Lazy Bear as the Pastry Chef. Her top accomplishments include a place on Zagat’s “30 Under 30 Best Young Innovative Chefs” list and a nomination for Food and Wine’s “Best New Pastry Chef.”

Lina Eroh is a Vice President at Atomic Labs, an early stage company builder that incubates ideas in-house before raising outside capital. Lina’s day-to-day responsibilities include due diligence of new ideas, advisory roles, and strategic marketing implementation at several of Atomic’s portfolio companies, including Zenreach, Everalbum, and Accuvit. Prior to Atomic, Lina was a co-founder at several startups, and a Brand Manager at Milo.com, which was acquired by eBay in 2010. At eBay, Lina led the communication and marketing teams for several of eBay’s innovative technologies, including eBay Now and the new eBay homepage.

@Okashi_Maya

@erohisms

@lazybearsf @lazybearsf

@erohisms

TRACI DES JARDINS | Chef Owner, Jardinière and Mijita Cocina Mexicana

Traci Des Jardins has been a part of the San Francisco food community for 22 years. She currently runs a diverse group of eateries, from her iconic French-California Jardinière, Ferry Building located Mijita, to Public House in AT&T Park. Traci’s newest ventures, The Commissary and Arguello, were formed in a new partnership with the Presidio Trust and Bon Appetit Management Company. Traci is a dedicated philanthropist, sitting on the board of the local non-profit La Cocina, and supports the farm to table movement and sustainability. Known as one of the top female chefs in the country, Des Jardins is a two-time James Beard award-winner and has earned a number of industry accolades throughout her career.

@chef_traci@JardiniereSF @tracidesjardins@jardinieresf

SARA DESERAN | Food Writer & Co-Owner, Tacolicious & Chino

DEREK DUKES | Owner, Lazy Bear

Sara Deseran is a longtime food writer based in San Francisco. She works as an editor-at- large for San Francisco magazine and contributes to publications such as Women’s Health and Saveur. Sara has written a few cookbooks, most recently Tacolicious (Ten Speed Press), which is based on the restaurant she owns with her husband Joe Hargrave. The duo also own a dumpling centric restaurant called Chino. You can also catch Sara’s weekly musings at saradeseran.com.

An expert on crowdfunding, Derek has backed almost 100 projects and has raised over 250K through campaigns on Kickstarter. Derek is an entrepreneur and advisor with a passion for finding the intersections between food and technology. With over 20 years building consumer products for big tech companies as well as startups, since 2007, Derek has been exploring how new technology is (re)enabling food businesses, creating new classes of food related businesses, and remaking markets creating new types of opportunities for Chefs to get their food in front of consumers. He currently runs operations for Lazy Bear.

@tacolicious

@lazybearsf

@SFChino @SaraDeseran

@ddukes

@tacolicioussf

@lazybearsf

@sfchino @SaraDeseran

@ddukes

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PresentersJASON FOX | Chef, Commonwealth

TONY GEMIGNANI | Owner, Tony Gemignani Restaurant Group

DAVID GLANCY, MS, CWE | Founder & CEO, SF Wine School

Jason Fox brings over 18 years of experience to the restaurant industry. Fox made his way to the kitchens of San Francisco taking a position at Bizou, under San Francisco Chef Loretta Keller, and eventually landing his first Executive Chef position at highly acclaimed Bar Tartine. Fox is currently co owner and chef of Commonwealth, a restaurant regarded for its distinctive, refined cuisine with a philanthropic twist, donating a portion of profits to local charities. In late summer 2015, he will open Oro, in San Francisco’s Mint Plaza, eclectic California fare.

Tony Gemignani is the chef and owner of nine restaurants in Northern California and Las Vegas: Tony’s Pizza Napoletana, Capo’s, Tony’s Coal-Fired Pizza, Pizza Rock, and Slice House by Tony Gemignani. An 11 time World Champion, Tony has been making pizza for more than two decades and holds an impressive set of awards for his pizza making and throwing skills. He is proprietor of the International School of Pizza in San Francisco, where he certifies chefs from around the world, and is an official U.S. Ambassador of Neapolitan Pizza by the city of Naples, a prestigious title only given to three people in the entire world.

David Glancy is one of only twelve people in the world to hold both the revered Master Sommelier diploma and a Certified Wine Educator credential. A certified French Wine Scholar, Italian Wine Professional, and Certified Specialist of Spirits, Glancy has earned the credential for every program he teaches, and more. He taught wine and business management at Le Cordon Bleu’s California Culinary Academy in San Francisco, and served on the editorial board of Sommelier Journal. He currently sits on the board of directors for the Society of Wine Educators. Glancy created a Certified Sommelier Program at the Professional Culinary Institute, and founded the San Francisco Wine School.

@ChefJFox@Commonwealth_SF

@tonyspizza415

@SFWineSchool @dGlancySF

@capopizza@tonyspizza415

@sanfranciscowineschool

REZA ESMAILI | Founder, Ananas Consulting

Reza Esmaili has performed many duties amidst his 25 years in the San Francisco hospitality trade, including Bar Director, General Manager and Operating Partner. In 1999, he managed one of the city’s first artisanal cocktail programs at Gordon’s House of Fine Eats. Esmaili helped launch several notable endeavors including Pesce, Conduit, Zare at Fly Trap, Smuggler’s Cove, Honor Bar and Derby Cocktail Co. Esmaili has traveled the U.S and Europe to speak at trade educational seminars, and judged several national cocktail competitions. He has served as President of the Northern California Chapter of the U.S. Bartenders’ Guild and was elected Western Regional Vice President in 2013.

@AnanasSF

KEVIN FARLEY | Co-Owner, Cultured Pickle Shop

ROBYN FISHER | Owner, Smitten Ice Cream

Kevin Farley is the owner of the Cultured Pickle Shop, an entrepreneurial wonderland of bubbling stainless steel tanks producing thousands of pounds of locally grown organic soured vegetables each week. The Cultured Pickle Shop has samples of 10 varieties of sauerkraut, four varieties of kimchi, 14 different types of seasonal specialty pickles, eight different flavors of kombucha tea, and more. In the spirit of enlarging the collective culinary mind, Cultured challenges the narrow confines of America’s pickle prejudices and creates an environment where global pickling traditions of the past interact dynamically with the Northern California foodshed.

Robyn Fisher is the Founder and Chief Brrrista of Smitten Ice Cream. Inspired by her lifelong love of ice cream, Robyn spent several years inventing BrrrTM, her patented ice cream churner that uses liquid nitrogen to freeze each scoop to order, using only freshest and purest ingredients. From launching on a Radio Flyer® wagon on the streets of San Francisco in 2009, Smitten has grown to five scoop shops across the Bay Area.

@CulturedPickle

@SmittenIceCream

@culturedpickleshop

smittenicecream

2120

PresentersBJORN KOCK | Director of Operations, Town Hall

FRANCIS LAM | Editor-at-Large, Clarkson Potter

ED LEVINE | CEO & Founder, Vine Solutions, Inc.

Bjorn Kock attended Swiss Hotel Management School Les Roches and training programs in Thailand and Spain’s Sierra Nevada. He worked at the famous Breakers Hotel as part of a team that led their fine dining room L’Escalier to the coveted Five Star and Five Diamond awards. During his three years at Wolfgang Puck’s Postrio, he was Floor Manager, Wine Director, and Assistant General Manager. He began working with Doug Washington and Mitchell & Steven Rosenthal and he was entrusted with the General Manager position of their newly founded restaurant, Town Hall. Now Kock is Director of Operations for the entire Stock & Bones restaurant portfolio, and is executing the opening of their Portland venture, Irving Street Kitchen.

Francis Lam is the editor-at-large at Clarkson Potter and a columnist for the New York Times Magazine. His writing and editing have won numerous awards from the International Association of Culinary Professionals and the James Beard Foundation. In past lives, he was a judge on Top Chef Masters, the features editor at Gilt Taste, a senior writer at Salon.com, and a contributing editor at Gourmet. His work has appeared in the 2006-2014 editions of Best Food Writing. He believes that, in professional football, that would count as a dynasty; in ancient China, not so much.

Edward N. Levine is the CEO and founder of Vine Solutions, Inc. a management consulting firm focused on problem solving, analytical and financial information services to the foodservice industry and works with approximately 180 restaurants throughout the U.S.. Levine has been involved in the development of more than twenty restaurants. Levine also served as the Chief Executive Officer of Gordon Biersch Brewing Company and was Chief Financial Officer of Il Fornaio (America) Corporation. Prior to Il Fornaio, Mr. Levine was the Planning Director of Collins Foods International. Levine is a member of the Alliance of Chief Executives and is on the Board of Directors of the Agricultural Institute of Marin.

@townhallBBQ

@VineSolutions

@francis_lam

@townhallsf

@vinesolutions

@francis_lam

MIKE HARDEN | Co-Founder & Senior Partner, ARTIS Ventures

Mike Harden is the Co Founder and Senior Partner at ARTIS Ventures. Together, Mike Harden and ARTIS have partnered, funded and supported YouTube, Nimble Storage, Practice Fusion, Aruba Wireless Networks, Juicero, and Quid among many others, helping them transform and disrupt major industries. Mike currently serves on the boards of Practice Fusion, Stringify, and Quid. Mike is also the Co Founder and Chairman of Chefs Feed, an advisor to Tacolicious, and a board observer at Looksharp and Juicero. Prior to founding ARTIS Ventures, Mike was with the CSFB Technology Group, where he was one of the first mobile internet and device industry analysts.

@ArtisVentures @hardwiremike

ALLISON HOPELAIN | Owner & General Manager, Camino

GAVIN KAYSEN | Chef Owner, Spoon and Stable

Allison Hopelain is the owner and general manager of Camino in Oakland. She graduated from San Francisco State University before returning to her hometown of Los Angeles for a career in television post production. After ten years managing a motion picture film library, she moved back to the Bay Area and began working in landscaping. For seven years, she co-owned a landscaping company that specialized in the design, installation, and maintenance of organic residential gardens in the East Bay. Hopelain then opened Camino in 2008 with her husband, business partner, and chef, Russell Moore.

After graduating in 2001 from the New England Culinary Institute, Kaysen worked at Domaine Chandon in Yountville, CA; L’Auberge de Lavaux in Lausanne, Switzerland; and the famed L’Escargot in London, before becoming executive chef at El Bizcocho in San Diego, where he was named one of Food & Wine magazine’s Best New Chefs. In late 2007, he joined Chef Daniel Boulud as chef de cuisine of Café Boulud in New York City, where he later earned the James Beard Rising Star Chef award and a coveted Michelin star. In 2014, Chef Kaysen opened Spoon and Stable, a 2015 James Beard Award Finalist for Best New Restaurant. Today, Kaysen helps the next generation of young culinarians refine their skills in the kitchen, as a founding mentor of the nonprofit ment’or BKB Foundation.

@caminooakland

@spoonandstable @GavinKaysen

@camino_oakland

@spoonandstable @GavinKaysen

2322

PresentersAARON LONDON | Chef Owner, Al’s Place

PAOLO LUCCHESI | Dining Editor, San Francisco Chronicle

REBECCA FLINT MARX | Senior Editor, San Francisco Magazine

Chef Aaron London is the Executive Chef and Owner of AL’s Place. After graduating the Culinary Institute of America, Aaron spent a year at famed Blue Hill at Stone Barns, developing a strong love for working directly from the garden. Aaron headed overseas where he worked at Michelin-starred Arpège, L’Astrance and La Chassagnette. He then joined Chef Jeremy Fox at Ubuntu in Napa as a sous chef, chef de cuisine, and eventually as the executive chef, where he received a Michelin star in 2010, 2011 and 2012, a nomination for James Beard Foundation Award’s “Rising Star Chef,” and selection as a San Francisco Chronicle “Rising Star Chef” in 2011. AL’s Place opened in 2015 and joined SF Chronicle’s “Top 100 Bay Area Restaurants.”

Paolo Lucchesi is the San Francisco Chronicle’s dining editor and Inside Scoop columnist. He covers all restaurant news in the Bay Area, from openings and closings to chef gossip and other food media. Before coming to The Chronicle food section, he served as the founding editor of Eater San Francisco, which launched in fall 2007, and later Eater National, which launched in fall 2009.

Rebecca Flint Marx had worked at Entertainment Weekly, New York, Elle, Slashfood, and the Village Voice, where she spent two years as a staff writer for the food blog Fork in the Road. Marx served as the deputy editor of Edible Queens and as a contributing writer for CHOW.com, and has written stories for publications including the New York Times, New York, Saveur, WIRED, The Wall Street Journal, Gilt Taste, Gourmet Live, Elle, Salon, Every Day With Rachael Ray, Time Out NY, and Gourmet.com. Her essays have won the 2013 IACP Bert Greene Award for Culinary Memoir and the 2015 James Beard Foundation Journalism Award for Food and Culture.

@alsplacesf @alsplacesf

MICHAEL LEVINE | CEO & Founder, Tastes on the Fly

For more than 30 years, Michael Levine has created opportunities for people to combine great food with entertainment. He founded Events West, a premier culinary event and corporate catering company. Their largest food festival featured more than 50 restaurants and served 30,000 people. In 1999, Levine and his partners formed Tastes on the Fly, which now operates 17 restaurants in four major airports. Under Levine’s leadership as Chief Executive Officer, each of their concepts has earned. industry, press, and passenger accolades. In 2011, Michael was a featured panelist at the “Airports Going Green” Conference in Chicago.

HANSON LI | Founder & Managing Partner, Salt Partners Group

ANDREW LIEBERMAN | Senior Designer, AvroKO

Hanson Li is the Founder and Managing Partner of Salt Partners Group. Salt develops and invests in emerging concepts and exceptional teams in the food and beverage industry. Salt’s portfolio includes San Francisco favorites: Saison, Humphry Slocombe, Bacon Bacon, and Crenn Dining Group. Prior to founding Salt Partners, Hanson was the Managing Director at The Hina Group, one of the largest merchant banks focusing on China. Hanson led the firm’s investment banking practice. Hanson was also a partner in the firm’s private equity funds. Hanson serves as Board Director for Chinese American Community Foundation and as a board member for Center for Asian American Media.

Andrew is a Senior Designer with AvroKO. Architecture and interior design lie at the heart of our firm, and we’ve built a reputation for concept-driven spaces that resonate with guests because every element relates to a central narrative. Our critically hailed portfolio includes restaurants, bars, hotels, retail, and residential projects from New York to Hong Kong, all characterized by a unique convergence between the ideals of the past and an off-beat, forward-looking sensibility.

@chunkychi

@AvroKO

@EdibleComplex@sanfranmag

@insidescoopsf @lucchesi

@chunkychi

@avroko

@lucchesi

@bexmarx @sfmagazine

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PresentersTEAGUE MORIARTY | Owner, Sons & Daughters Restaurant Group

ANTHONY MYINT | Co-Founder, The Perennial

KATHERINE NELSON | Editor-at-Large, California Home + Design, Wine Country

Teague Moriarty is the Owner of Sons & Daughters Restaurant Group. In the summer of 2010, the group opened the restaurant Sons & Daughters, and later opened Sweet Woodruff in the winter of 2012 and The Square Bar & Kitchen in the spring of 2014. In 2013, Moriarty started the environmentally sustainable Dark Hill Farm in the Santa Cruz Mountains with his partner, Matt McNamara. Dark Hill Farm produces exclusively for the three Sons & Daughters’ restaurants, creating a closed loop between growing the food and serving it.

Anthony Myint is a restaurateur and chef. He is the Co Founder of Mission Chinese Food, Commonwealth, Mission Street Food and is currently working on a new restaurant, The Perennial, which is focused on environmental sustainability. He is also the Co Founder of Zero Foodprint which helps restaurants engage with climate change, and The Perennial Farming Initiative, which promotes progressive agriculture.

Originally from Newport Beach, Katherine Nelson is the Editor- At- Large - Wine Country, for California Home + Design Magazine. She previously was Senior Editor at Metropolitan Home Magazine and has written for The New York Times, The Los Angeles Times, and other publications.

@zerofoodprint

ANNE MCBRIDE | PhD Candidate & Adjunct Faculty in Food Studies, New York University

Anne E. McBride is the culinary program and editorial director for strategic initiatives at The Culinary Institute of America. She regularly writes on topics related to professional and experimental cooking and is the co-author of six food books. She is working towards a PhD in food studies at New York University, where she also teaches and is the director of the Experimental Cuisine Collective, a multidisciplinary working group with more than 2500 members.

@annemcbride@CIACulinary @aemcbride@theculinaryinstituteofamerica

THOMAS MCNAUGHTON | Executive Chef & Partner, NeTimeas Group

HEATHER MCNEIL | Reputation Manager, HeatherMcNeil.com

After graduating from the Culinary Institute of America, Chef Thomas McNaughton started working at La Folie. He then became Sous Chef at two of San Francisco’s most respected restaurants: Gary Danko and Quince. McNaughton also traveled throughout Europe to work and stage at Michell Rostang in France, Tantrise in Germany, and Sassege in Italy. The James Beard Foundation nominated McNaughton for Rising Star Chef in 2011, 2012 and 2013; flour + water was nominated as Best New Restaurant in 2010. In addition to flour + water, McNaughton currently oversees the growth and development of several other Ne Timeas Restaurant Group projects including: Central Kitchen, Salumeria, Aaxte, and Café Du Nord.

Heather McNeil is a restaurant industry veteran with over 25 years experience. Heather brought her love of the restaurant business into the virtual world in 2009 when she noticed the barrage of restaurant reviewers going almost entirely unacknowledged. As a hospitality centric reputation manager, Heather consults restaurateurs on best practices when handling the ever present amateur restaurant reviewer. A recognized Yelp expert with an extraordinary knowledge of the culinary world, Heather McNeil believes the opportunity to Exceed Expectations no longer happens solely within the four walls of a restaurant, but continues with gracious conversation long after the diner has left the building.

@CTMcNaughton

@sonsdaughterssf

@CAHomeandDesign

@drinkandeat

@flourandwater

@TeagueMoriarty

@kathsville

@ctmcnaughton

@sonsdaughterssf

@cahomeanddesign

@teaguehmoriarty

@kathsville

@netimeasrestaurantgroup

2726

PresentersADRIANO PAGANINI | Owner, Back of the House Restaurant Group

ROLAND PASSOT | Chef, La Folie

ROBERT POLACEK | Partner & Chief Creative Officer, Puccini Group

After his apprenticeship with world famous French chef/restaurateur Paul Bocus, Adriano opened the first chef driven full service fast casual restaurant in America at the age of 27. The Pasta Pomodoro concept was not only game changing for fast casual and casual dining in America, it was also wildly successful in its own right. Adriano built 46 units and ultimately sold the chain. Adriano’s track record in both creating and exploiting trends, of identifying the right concept in a particular location, and his history of finding and preserving relationships with talented people are what have led to the success of the restaurants in his current San Francisco based restaurant group: Belga; Beretta; Delarosa; El Techo de Lolinda; Lolinda; Starbelly; Super Duper Burger; Uno Dos Tacos.

Roland Passot is chef and owner of La Folie Restaurant and Lounge in San Francisco, Left Bank in Larkspur, Menlo Park and San Jose, and LB Steak in Menlo Park and San Jose, CA. Chef Roland Passot began his culinary career at age of fifteen in France’s gastronomic capital of Lyon. Passot opened La Folie with his wife in 1988. In April 2009 La Folie celebrated 21 years with the opening of La Folie Lounge. In February 2014, Chef Passot had the honor of hosting French President Francois Hollande for lunch at a highly publicized meeting with the Silicon Valley C.E.O’s.

Rob Polacek heads the concept development and design side of the Puccini Group. He has helped the firm create countless noteworthy restaurants across the globe for the past 15 years. Rob understands the interactions between the user and the built environment, and creates aesthetically and functionally successful spaces. His extensive experience allows him to find solutions that bridge the connection between owner and brand. His leadership has ensured the success of countless hospitality spaces across the globe for clients such as Four Seasons, Jumeirah, Fairmont, St. Regis and Ritz Carlton. Polacek is often invited to speak at major forums and his thought leadership is regularly published in industry media.

@Left_Bank

@SuperDuperSF @ LolindaSF

@PucciniGroup

@RPassot @lbsteakmenlopark

@SuperDuperBurgers @LolindaSF

@puccinigroup

AARON NOVESHEN | Founder & President, The Culinary Edge

Aaron Noveshen co founded a number of successful restaurant businesses, including World Wrapps, Inc., winner of National Restaurant News Hot Concept award in 1996. Today, Aaron is the and co founder of The Culinary Edge and Pacific Catch restaurants. The Culinary Edge is a restaurant and food industry consulting firm specializing in branding strategy, concept design, recipe development and operations implementation. Pacific Catch restaurants, founded in 2003, is a 7 unit casual dining chain based in the San Francisco Bay Area. Aaron also serves on the boards of the California Restaurant Association and the Golden Gate Restaurant Association.

@theculinaryedge @theculinaryedge@pacificcatch @pacificcatch

DAVID O’MALLEY | VP of Operations, Gruppo Chiarello

ERIK OBERHOLTZER | Founder, Tender Greens

With over 25 years in the hospitality industry, David O’Malley is an absolute expert in assembling incredibly-qualified restaurant professionals that deliver the highest level of service in any situation. He currently oversees operations for Gruppo Chiarello as the Vice President of Operations.

Erik Oberholtzer co founded Tender Greens in 2006 in Culver City, California, a chef driven, organic, quick casual restaurant concept with 18 locations and counting. Himself a chef, Erik manages a growing team of talent along with some exciting new brands. He is the founder of the Tender Greens Sustainable Life Project, a program aimed to assist at risk youth develop new skills and career intentions through structured culinary training and farm exposure. Co founder of P. Balistreri Salumi Company, the first of more chef legacy companies he has helped incubate and bring to market through Tender Greens.

@TenderGreens @ErikOberholtzer @tendergreens @erikoberholtzer

2928

PresentersSABATO SAGARIA | Chief Restaurant Officer, Union Square

Hospitality Group

MARLOW SCHINDLER | Lender Relations Specialist & Public Information Officer, U.S. Small Business Administration

PETE SITTNICK | Managing Partner, Waterbar & EPIC Steak

As Chief Restaurant Officer, Sabato Sagaria works closely with Union Square Hospitality Group leadership to continuously improve operations and strengthen the restaurant brands. In addition, he oversees USHG’s centralized functions of facilities management, information technology, public relations, and marketing to elevate restaurant operations and guest experience through a collaborative, streamlined approach. Over the past twenty years, Sabato has fulfilled many roles at nationally-acclaimed restaurants and hotels, from cook to restaurant manager to wine director. Most recently, Sabato directed food and beverage operations at The Little Nell Hotel in Aspen, Colorado. In 2012, Sabato became a member of the Court of Master Sommeliers, a prestigious honor held by fewer than 250 individuals worldwide.

Marlow Schindler serves as a Public Information Officer and Lender Relations Specialist at the San Francisco Small Business Administration District Office. As the Public Information Officer, Marlow works closely with media outlets on promoting SBA programs and services throughout 14 Northern California counties. As a Lender Relations Specialist, she is a representative of the District Office in matters relating to Lenders and SBA loan programs. Before SBA, Marlow volunteered with the Peace Corps as a Small Enterprise Development Advisor to a community run bank in West Africa.

Pete Sittnick has served as director of project development at Pat Kuleto Restaurants since joining the company in 2001. Sittnick has opened, operated and supervised more than 20 restaurants across the country, with over 25 years experience. Under his direction as General Manager, Kuleto’s achieved annual sales revenue of over $9 million and won international acclaim. During his 12 year career with the Kimpton Group, Sittnick was responsible for opening and operating many highly successful Kimpton restaurants. His role as an integral part of Kimpton’s management team helped grow their restaurant portfolio from 4 to 25 in less than a decade. Sittnick is a member of the Board of Directors of the Golden Gate Restaurant Association.

@USHNYC

@Waterbar

@Sabato3

@PeteSittnick

@SBA_Pacific

@ushnyc

@waterbarsf

@sabato3

@MarlowSchindler

TYLER RENAGHAN | Director of Sales, Groupon

Tyler Renaghan is the Director of Sales, responsible for evolving Groupon’s approach to local merchants including new products and solutions beyond the traditional deal. He has been with Groupon since his start in August 2010 as a Senior Manager of Merchant Services, building Groupon’s account management team and merchant relationships. Renaghan then went on to lead sales, market growth, marketing, and strategy as a Regional Vice President, Sales.Prior to Groupon, Tyler managed email marketing for Kayak.com and social media for the Nile Project.

@grouponworks @grouponworks@trenaghan @trenaghan

RICH ROSENDALE | Owner & Chef, Rosendale Collective (Washington DC Metro)

WILLIAM ROSENZWEIG | Dean & Executive Director, The Food Business School of the Culinary Institute of America

Rich Rosedale is a Certified Master Chef, a distinction earned through the American Culinary Federation. With over 55 international cooking competitions under his belt, including the prestigious Bocuse d’Or, Rich now brings his expert perspective to the novice cook. Every Saturday, Rich, host Evette Rios, and chef Vikki Krinsky rehab a family’s unhealthy dish to create something that is delicious, nutritious and easy to make. Rosendale also created the Rosendale Collective, which provides catering, consulting, restaurant partnerships, and training. Rich brings a passionate attention to detail and over 18 years of elite industry experience to create customized experiences and winning business solutions.

William Rosenzweig has spent his career as an educator, serial entrepreneur, and venture investor. Will was founding CEO of The Republic of Tea, co founder of Physic Ventures, and helped to grow such companies as Odwalla, Stonyfield Farms, Winetasting.com and Brand New Brands. Will is a long time faculty member at the Haas School of Business at UC Berkeley. He was honored with the Oslo Business for Peace Award for his accomplishments in the area of ethical business in 2010.

@RichRosendale

@foodbizschool @ideagardener

@richrosendale

3130

PresentersROXANNE WEBBER | VP of Media, ChefsFeed

RICHARD YOUNG | Director of Education, Sr. Engineer, Food Service Technology Center

PATRIC YUMUL | President, Mina Group

Roxanne Webber oversees all video/content/social media at ChefsFeed. Before joining ChefsFeed, Roxanne headed up the test kitchen for CBS Interactive’s CHOW, where she worked as an Associate Editor, Senior Editor, and Senior Features Editor. During her time at CBS Interactive, Webber received awards for her journalism and video production. Prior to her career in online media, she earned a BA in journalism and worked as a sous chef.

Richard Young is a senior engineer and the Director of Education at the Food Service Technology Center (FSTC), a publicly funded research facility that studies and promotes energy and water efficiency in commercial food service. Young currently focuses most of his efforts on technical outreach---translating the FSTC’s 26 years of research into practical information. He has over 20 years of experience creating and presenting seminars on energy efficiency and currently delivers about 75 sessions a year. He has authored numerous research reports as well as articles in magazines, newsletters, and on the web.

Since joining Mina Group in 2004, Yumul has put into place one of the most comprehensive training programs for Mina Group to date, focusing on creating a culture specific to each Yumul began working with Mina in 1999, after an esteemed career as corporate trainer and general manager within the Bertolini restaurant organization. In 2003, Mina tapped Yumul to open the SEABLUE at MGM Grand as a General Manager. Soon after, Yumul became the Vice President of Operations at Mina Group. After being appointed President of Mina Group in 2011, Yumul has taken the company from 4 restaurants, to almost 20 today.

BRYAN SOUTHWICK | Associate Principal, CCS Architecture

Bryan Southwick is a senior associate at CCS Architecture in San Francisco.Southwick strives to build spaces that are exquisite, pragmatic and timeless. He has recently completed projects including the award winning Twenty Five Lusk in San Francisco; Reposado, Scratch and Gravity in Palo Alto, CA; and a number of Hyatt food and beverage concepts on the West Coast. His work has been featured in Architectural Record, California Home + Design and Hospitality Design magazine.

@ccsarchitecture @ccsarchitecture

H. ALEXANDER TALBOT | Creative Force, Ideas in Food, LLC

THAD VOGLER | Owner, Bar Agricole & Trou Normand

H. Alexander Talbot and his partner, Aki Kamozawa, are Ideas in Food, an award-winning blog, a book, and a culinary consulting business based in Bow, NH. They work with passionate, creative chefs, companies, and food enthusiasts from around the world to expand their culinary horizons and streamline their processes in their kitchens. They work with chefs and restaurants on menu development and execution, troubleshooting recipes and offering educational seminars for their staff. Alex is the co author three books, the recipient of the IACP Award for Instructional Culinary Writing with Recipes, and has been featured in the New York Times, Los Angeles Times, Bon Appetit, Food and Wine.

Thad Vogler is the owner of James Beard Award Winning, Bar Agricole and Trou Normand. Vogler grew up in Santa Cruz in an academic family, was a high school All-American athlete and graduated from Yale University. He’s worked in Paris, Ireland, Tokyo, Guatemala, Cuba and Belize. For two decades, he designed, opened and managed the bars at more than ten top Bay Area venues. Vogler traces drinks to their agricultural roots and with his team, tastes and hand selects each barrel.

@ideasinfood

@baragricole

@chefsfeed

@MinaGroupHR

@TrouNormand

@roxannewebber

@patric_yumul

@ideasinfood

@baragricole

@chefsfeed

@minagrouphr

@trounormand

@roxannewebber

@patric_yumul

33

GGRA congratulates this year’s Scholarship Award Winners!

All of the scholarship recipients are local students dedicated to the industry and to joining the culinary and hospitality community here in the SF Bay Area after graduation.

THALIA BUENO, Laney College - $2,000IAN DEL CASTILLO, City College of SF - $2,000LAHRUL HAYDEN, City College of SF - $5,000 (Rubenstein Award)KSENIYA MAISEISHYNA, City College of SF - $2,000

FERNANDA MOURA, Laney College - $2,000BOBBY NELSON, Laney College - $3,000RUBY ANN OCAMPO, Laney College - $5,000 (Grison Award)JESSICA PAI, University of Las Vegas, NV - $3,000SHAROM RAPALO, City College of SF - $5,000 (Zankel Award)

01 | CLEAN DIRTY REFRIGERATION COILS! Refrigeration coils should be cleaned at least once a quarter. Dirty coils can cause: (1) increased energy use, (2) unnecessary service calls and (3) premature compressor failure.

02 | FIX ALL WATER LEAKS! A small leak (.2 gallons lost per minute) can waste up to 100,000 gallons of water a year!

03 | SET WATER HEATER TO PROPER TEMPERATURE! Only heat water to the temperature required for specific tasks in your operation. Typically this means either 110°F or 140°F for the dishwashing machine.

04 | INSTALL WELL‑FUNCTIONING STRIP CURTAINS! Strip curtains or plastic doors can significantly reduce compressor runtime, which saves money AND the equipment. Reduce warm, moist air from entering the box, saving money and better preserving the food.

05 | REPLACE DOOR GASKETS! Make sure any gaskets that are torn, cracked, worn out or just plain missing are replaced. A refrigerator door must seal completely to be effective.

06 | MAKE SURE THAT YOUR WALK‑IN DOORS SHUT ALL THE WAY! Repair or replace broken auto-closers on the doors, lubricate door hinges and realign sagging doors.

07 | REPLACE INCANDESCENT EXIT SIGNS TO LED! Go from using 40w to 5w by making this quick change.

08 | REPLACE EXHAUST HOOD AND WALK IN INCANDESCENT TO CFLS! For exhaust hoods, purchase lamps approved for “Totally Enclosed Fixtures.” Lamps cannot be installed over high temperature appliances, such as broilers. For freezers, purchase lamps approved for temperatures below 0°F.

09 | TUNE UP THE HOT WATER HEATER Set the water heater thermostat to 140 degrees Fahrenheit and verify by measuring the temperature and verify by measuring the temperature at the pot-sink or pre-rinse station closest to the dish machine. Insulate as many feet of hot water pipes as possible.

10 | INSTALL LOW FLOW, PRE‑RINSE SPRAY VALVES Replace your high-flow pre-rinse spray valve (2.5 gallon per minute (gmp to 5.0 gpm) with a low-flow unit (1.6 gpm or less.) Make sure that you have a high-pressure nozzle on your hot water hose, one without will flow 5 gpm and cost you to operate.

Top 10 Tips for Restaurant Energy Efficiency

To learn about PG&E energy efficiency rebates visit: pge.com/businessrebates or call GGRA, PG&E Account Manager, Matt Kanter at 415-973-8390.

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Notes

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