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MUSIC FOR FOODIES
Music is Instrumental in Providing “SOC I A B I L I TY ” F O R B U SIN ESSES A VIBRANT NIGHTLIFE is important. In fact, it’s like money in the bank for cities everywhere. Between tourists, conference-goers, and regular locals, people like places that promote “sociability” and that’s where they like to spend their hard earned cash. And when you think of the term “sociability,” what comes to mind? That’s right. Places to eat, drink and listen to music. The Responsible Hospitality Institute (RHI), a private, non-profit organization founded in 1983, is one of the BMI’s singer-songwriter Rob Baird performed at Cooper’s Old Time Pit Bar-B-Que during this leading sources for events, resources year’s Responsible Hospitality Institute’s (RHI) leadership summit, held at The Omni in Austin, and consultation services on night- Texas. Photo Credit: Greg Giannukos. life. At their recent summit in Austin, So, ask yourself what it would be like Texas, one of the primary focuses to have the radio go silent, the Internet was on the value of music. During stripped of its music and the themes of the presentations, which included any TV show or movie removed. Pretty “Make Live Music Thrive in Your City,” the facts couldn’t be stated But they do have a choice of where bleak. Fortunately, we, like the custom- and music can be a deciding factor. ers of bars and restaurants, have a choice. enough: No matter where a business is situ- We can continue to support music creators, “Live music draws tourists, attracts ated, the way it sounds is important. and in doing so, support ourselves and the businesses we run. new residents and provides an authentic cultural experience. A city BMI represents songwriters because can achieve global recognition for its we, too, love music and what it adds local music. But it also has concrete to our culture. Over the past 77 years, benefits for the local economy. The the Company has seen how our affilmusic industry generates tax revenue iates’ work has been the soundtrack and creates jobs. Hotels, restaurants, to the exuberant highs and lows that and taxis also indirectly benefit from bring people together as a community. These 750,000 music creators music fans.” come from small towns, big cities The beauty of this statement is that and everywhere in between, all with the power of using music not only the same goal in mind – to create applies to cities, it also applies to music that reaches people and makes small businesses that can become their day a little brighter, and a lot destinations as well. People have to more “sociable.” What other com- For more information on how to obtain a BMI music license, please visit www.bmi. modity can provide all that? eat and drink, that’s a fact. com or call a BMI representative at (800) 325-1395. Food & Beverage Magazine |June 2017
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Lisa Loeb
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C A R P I O ’ S CO R N E R
Ciragan Palace Ottoman Dinner Experience My first stop for the show is Turkey. To be quite honest, I was not sure what to expect as I’ve never been to the country before. I have to say, my visit exceeded my expectations. My Turkish food experience started immediately upon boarding the plane, when I hopped on board with Turkish Airlines.
THIS is an opportunity to explore destinations for luxury business and leisure travel. As a food-industry professional, my first thought (of course) is indulging in culture, delicious cuisine, and the best chefs.
The airline has a unique Chef on Board program, offering world class in-flight dining experiences. In business class a Chef plates all meals, with special attention to detail. From the use of seasonal and fresh ingredients to food presentation along with a wide selection of alcoholic and non-alcoholic beverages, anyone flying business class will leave as an impressed traveler.
Food & Beverage Magazine |June 2017
Dinner Presentation Their globally recognized CIP Lounge in Istanbul also offers some amazing Turkish food items like Manti, a traditional Turkish dumpling typically served with yoghurt, garlic, red pepper ground sumac and dried mint (so delicious). Another favourite of mine was the baklava station which offers a variety of scrumptious types of baklavas, from walnut to pistachio. This paper-thin pastry is widely considered as the most popular Turkish dessert. Turkish cuisine is rich in history, different flavors and textures that go back to the Ottoman Empire-founded by Turkish tribal leader Osman at the end of the thirteenth century in Anotolia, Turkey.
CRISTINA CARPIO
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One of the longest reigning and most powerful empires, the cuisine was influenced by elements from Circassian, Central Asian, Caucasian, Middle Eastern, Balkan and Greek cuisines, resulting in a unique food celebration that stands on its own.
Fresh Ingredients One of the longest reigning and most powerful empires, the cuisine was influenced by elements from Circassian, Central Asian, Caucasian, Middle Eastern, Balkan and Greek cuisines, resulting in a unique food celebration that stands on its own The culinary centre of Turkish cuisine lies in Istanbul, in the region of Marmara where the Bosphorus strait divides the city. It is the only city in the world that lies both in Asia and Europe. This strait also connects the Sea of Maramara to the Black Sea. What better way to start my Turkish food journey than by dining at the Ciragan Palace, the only Ottoman Imperial Palace and hotel right on the Bosphorus. The hotel and restaurant on site gives you a glimpse of the genuine ultimate luxury of an Ottoman palace. I dined at the Tugra Restaurant where they served Ottoman and Turkish inspired dishes. Executive Chef Sezai Erdogan has taken his inspiration from recipes recorded in the archives of historic sites. From the elaborate food presentation to the variety of dishes experienced, I really felt like I was taken back in time and given a glimpse into how the people dined at the Ottaman palace so many years ago.
Dinner Presentations This dinner was one of my most unforgettable experiences during this trip. I enjoyed learning about Mezze, which are small plates of hot and cold appetizers that are meant to be shared. These unique plates, served hot and cold, are a big part of the Turkish food culture whether you are in a casual or formal setting.
Kapha Restaurant in Alacati Continues on next page >> w w w. f o o d b e v m a g . c o m | J u n e 2 0 1 7
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CRISTINA CARPIO
Canada and European Union Unite North America’s Largest Food Innovation Show
Eu Commisioner Of Agriculture And Development Phil Hogan And Canada’s Minister Of Agriculture Lawrence Macaulay
CLOSE to 15,000 people attended North Ameri- The tradeshow had a record
ca’s largest food innovation tradeshow held in Toronto, May 2-4, and Canada’s 150th birthday celebration was a major influence on the event. The highly anticipated SIAL Canada, a global leader in agri-food events had 60 countries in attendance, showcasing their best food and beverage products. Europe was the region of honour for the 2017 Toronto festivities held at the Enercare Centre. Food and Beverage Columnist, Cristina Carpio was selected to be the Master of Ceremonies/Moderator for the EU Pavillion for the three day event. The European Union is considered the biggest player in the food and beverage scene and the country’s 2nd largest influential partner after the United States according to SIAL Canada. The show has over 500 million people as a consumer base and has annual economic activity of $18 trillion.
SIAL Canada’s innovation expert, Dana Cauley says that Canada is on the cusp of big changes within the trade landscape. SIAL Canada provides an international audience and gives entrepreneurs and business leaders the opportunity to talk to other businesses from other countries. This is an ideal time to strategize and figure out how to collaborate and grow in this changing landscape. With the Comprehensive Economic Trade Agreement (CETA) coming into force this year, the tradeshow is the premiere venue to open doors and provide countless groundbreaking opportunities to Canadian food and beverage entrepreneurs. CETA is meant to break custom duties and other related trade barriers. Some of the benefits once this historic agreement takes place relating to Canada’s partnership with the European Union include significant reduction of certification costs as well as providing room for expansion in the agriculture markets with 28 countries involved under the EU market.
breaking 1000 exhibitors, each showcasing and showing off their world-famous food and drink products. Not your typical food show where families and kids enjoy sampling and presentations, this was purely a business and industry event with a lot of wheeling and dealing happening between businesses in the food and beverage industry worldwide. There were also multiple education seminars and B2B meetings held to introduce the EU’s top delegates to the top Canadian businesses in the food and beverage industry from coast to coast. Many of these businesses under the EU are still not represented in Canada and are trying to break into the country’s food and beverage scene. It was all about opportunities at the SIAL Canada tradeshow, and businesses were there to proudly showcase and educate people about their best products, which they are hoping to launch in the Canadian market. The EU has become the biggest exporter of agricultural products on the planet. In 2016, it reached a record of €126 billion of agriculture exports. More than half a billion people in the Atlantic will benefit with CETA coming into action; EU products with geographic indications (GI) specifically will be showcased throughout Canada.
Food & Beverage Magazine |June 2017
Geographical Indication is a distinctive sign of a high-quality EU product, strict specifications must be adhered to before getting the status. This ensures that products that enter into the Canadian market under this agreement have a unique story linking to the traditions and culture from the place of origin of the product. This status also means that once under the (GI), the product only uses the finest ingredients and the best production techniques. From cheese competitions, olive oil contests, multicultural cocktail events, B2B conferences and other off-site activities, there was never a dull moment at the three-day tradeshow. One of the highlights was the International Food innovation contest where companies from around the globe submitted products for consideration to win the prestigious best food innovation award. The winner will be touring the world at the many international SIAL tradeshow destinations, have a free booth, $30,000 worth of Nielsen design audit prize not to mention bragging rights for winning an international food innovation competition. This opportunity can only open doors and provide extensive exposure to the winning product and business. The delegates and Canadian entrepreneurs alike enjoyed the networking opportunities and variety of events available at SIAL Canada. The biggest excitement was the businesses getting exposed to other products they’ve never seen or heard of before. The tradeshow also educated attendees on the importance of Food Waste Awareness. SIAL Canada has chosen to partner with The Daily Bread Food Bank who received the surplus food produced from the event.
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LEADERS IN THE INDUSTRY
F&B Mag • Randall •
WHEN FACED WITH TWO EQUALLY-QUALIFIED CANDIDATES, HOW DO YOU DETERMINE WHOM TO HIRE? This is about the details and personalizing one’s experience. Some time ago I was in this ver y position when tr ying to fill a ver y senior level position. Each candidate came from a great industr y-related school, with perfect and well-thought-out lists of references, measured with ever y career move, and had done extensive research on our company, key members of the team and myself. In my last conversation, the candidate who received the offer noticed a small item in my office that was ver y special to me and then complimented me on it. They told me they too had a similar item and told me their stor y on what made theirs so special. To this day I never asked if they learned through their research how important it is to me and if they used that stor y as a closing argument. I didn’t need to know at that point. What I needed was someone who was interested in the smallest of details, like many of which go unnoticed yet profoundly create an unforgettable experience.
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F&B Mag • Randall •
F&B Mag • Randall •
WHAT IS ONE CHARACTERISTIC THAT YOU BELIEVE EVERY LEADER SHOULD POSSESS? Empathy. If one can understand where someone else is coming from then dialogue can happen and if dialogue happens, things start to change.
CAN YOU EXPLAIN THE IMPACT, IF ANY, THAT SOCIAL MEDIA HAS MADE ON YOUR ORGANIZATION AND YOU PERSONALLY? Social media is last year’s campfire, last week’s water cooler, a place to share a stor y. The highest level of engagement happens when things are personalized while showing a range of interests. We use social media to tell the stor y and histor y of our National Historic properties and the people who make the moments matter. The travel market is composed of experiential travelers and diners. People are looking for that special place that will set the stage for an unforgettable memor y, and social media gives us the opportunity to tell our stor y.
WHAT ARE A FEW RESOURCES YOU WOULD RECOMMEND TO SOMEONE LOOKING TO GAIN INSIGHT INTO BECOMING A BETTER LEADER? My first resource is faith, having a belief in your higher power answers all questions and comforts all situations. My next “go to” is my mentors, people whose thoughts, ideas, inspirations and morals I value. The one who immediately comes to mind is a person who was incredibly successful, started a company, and grew it from one person to hundreds then thousands, all while being a great father and husband. We meet ever y other month and I always have three to four questions I need answered, and ever y time he organically raises the conversation to the 60,000’ view. I never get the answers to my particular questions, rather I get answers to the origin of my situation and never deal with the symptoms. Surround yourself with people that challenge you to do better and that will be the best resource.
WHAT ARE YOU DOING TO ENSURE YOUR CONTINUED SUCCESS, GROWTH AND DEVELOPMENT AS A LEADER? Listening and watching. I listen to the people around me and make sure I include people who have opposing opinions and beliefs, including my community and our guests, as they can help you see things from a different perspective. Watching where the elected officials are investing as the infrastructure needs to be there before development can happen. Mayor Riley, the Mayor of Charleston for 40 years, was a visionar y and all you had to do was watch where he was going and that was where you needed to be.
Food & Beverage Magazine |June 2017
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Personally I find that I become most creative when I am away from my natural surroundings, as it gives me a chance to watch others and learn how they became successful, be it at Disney or listening to a legend like Danny Meyer. The books by my bed are Danny Meyer’s “Setting the Table,” “Lessons in Excellence from Charlie Trotter,” “Creating Magic” by Lee Cockerell, “Blue Ocean Strategy” by Chan Kim and Renee Mauborgne and finally, “Prisoners of Our Thoughts” by Alex Pattakos.
F&B Mag • Randall •
WHAT, DO YOU DO TO RELAX? I spend time with what’s most important, my wife and son. That makes me relax and puts things into perspective.
This commitment to local service is at the heart of Goldman’s
leadership. The company was awarded the National Trust for Historic Preservation’s National Preservation Award in 2002, a significant milestone as first privately held company to receive the honor in the state of South Carolina. The distinction recognizes significant contribution to historic preservation and sustaining the economic, environmental and cultural heritage of the community. With the addition of Lowndes Grove Plantation, Patrick Properties Hospitality Group today hosts more than 500 events with a total of nearly 60,000 guests annually. The company has also grown from a staff of 11 to more than 120 full-time employees under his direction. Among a long list of civic involvement and charitable outreach, Goldman is a current member of the James Beard Foundation National Advisory Board, immediate past chair of the Board of Directors for Charleston Wine + Food Festival and member of the Board for both South Carolina Restaurant & Lodging Association and Greater Charleston Restaurant Association. Randall is also immediate past chair of the Hospitality & Tourism Management School at the College of Charleston. He sat on the Board of Directors for the South Carolina Aquarium from 2010-2015, and acts as past chair of the Local Development Corporation – a privately funded micro-lending agency that provides gap loans to small local businesses. Goldman also serves as co-chair of the Charleston Police Fund and is an Honorary Commander of the Joint Base Charleston. He was named a fellow for the National Security Forum hosted by the USAF Air War College.
Randall Goldman
CEO of Patrick Properties Hospitality Group
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