32
Fall 2014 Issue
News Bites
Welcome
NEW
members!
NEW
Platinum
members!
Baba & Mattu Corp.
Surjit Mattu – Dayton
Meson Group, LLC
Marie Castro – Dayton
S.S. Kemp & Co.
Stacy Cassidy – Cleveland
Sirna & Sons Produce
Jeff Novak – Ravenna
Stony Ridge Dari Snak, Inc.
Maxine Haas – Stony Ridge
Taco John’s of Ohio, Inc.
Nancy Clark – Athens
Y K B Incorporated
Nick Raptis – Vienna
12 West LLC
Ronald Criswell – Delaware
122 E 6th St. LLC
Cincinnati
4545 Kenny Inc.
Paul Rockwell – Columbus
AC Restaurants LLC
Daniel Allen – Maumee
Alexis Sports Management Group
Ernie Miller – Toledo
Amrose Bd2 LLC
Cincinnati
Basils on Market, LLC
Todd Uhlic – Troy
Brown Bag Burgers, LLC
Paul Fundanish – North Olmsted
Byanka, Inc.
Mansfield
Chix & Fries, LLC
Nick Vlasidis – Columbus
Christopher Loweth, SP
Beavercreek
CVP 3 Inc.
Fairborn
Denis E. Moss
Thomas Gilmartin – Lordstown
Denn-Ohio, LLC
Jack Thompson – Willard
Dirty Dishes, LLC
Jen Marlatt – Columbus
Dybac, LLC
Bac Nguyen – Cleveland
Fallon LLC
Debbie – Parma
Focal Point Social Media
Stow
Four Entertainment Group
Erin Lutes – Cincinnati
Four Seasons of Columbus, LLC
Jessica Tripp – Powell
Fresh Market Pizza, LLC
Mike Becher – Reynoldsburg
Gardiner Allen DeRoberts
Stu Allen – Columbus
Gibbs Ole Tyme Hamburgers, LLC
Timothy Gibbs – Dayton
Glenmar Food Ventures, LLC
Mark & Glenna Jones – Hebron
Gomez Salsa, LLC
Andrew Gomez – Cincinnati
GRS Concepts LLC
Mike Sopko – Delaware
Happy Belly on Vine
Molly Reckman – Cincinnati
Hinkley Management Group, LLC
Hinkley
JBK Group, Inc.
Jim Lottig – Cleveland
JMAD Hospitality, LLC
Jack Thompson – Tiffin
JNYD LLC
Patricia Gentile – Columbus
Jurama, LLC
Pat Barrett – Parma
Kathy Rhoads, SP
Kathy Rhoads – Hillsboro
Kerry LLC
Michael Wheadon – Cleveland Heights
Keystone University Square LLC
Cincinnati
Laykins, Inc.
Ronda Laykin – Huber Heights
Lomonico’s Market Eatery
Craig Lomonico – Pickerington
Mary Ellen O’Hara LLC
Mary Ellen O’Hara – Amelia
Metis Construction Services
Ing Kiland – Kent
Minute Bar, LLC
Matt Brady – Lancaster
MK Restaurants, LLC
Anthony Micheli – Columbus
Mom & Dad’s Dairy Bar and Grill, LLC
Deborah Holmes – Cedarville
Moving Body and Soul, LLC
John Green – Stow
N. V. Subway, Inc
Nick Vlasidis – Columbus
O’Toole’s at 89 LLC
Adrian McLymont – Columbus
Omega Artisan Baking
Amy Lozier – Columbus
Pastativo, LLC
Rick Russo – Beachwood
Paul’s Fifth Avenue Restaurant & Catering
Eric Fladen – Columbus
PAV Medina, LLC
Medina
Pavannex, Inc.
Cincinnati
Pizza Time Pizza and Sub Shop, LLC
Patricia Matthews – Springfield
Rex H. Brooking, SP
Rex Brooking – Beavercreek
Riley Food Systems, Inc.
Stan Riley – Gahanna
Ruther, Inc.
Cincinnati
Thahgmah, LLC
J. D. Tzangas – Canton
The Hat Creek Company, II
Bryan Weber – Valley City
Top Notch Restaurant Group
Roy Getz – Bexley
Touchstone Hospitality II, LLC
Hanifah Moorman – Columbus
Touchstone Hospitality III,LLC
Hanifah Moorman – Columbus
Touchstone Hospitality V, LLC
Hanifah Moorman – Columbus
Villa Milano, Inc.
Joe & Tina Milano – Columbus
Vine Beverage & Catering, Inc.
Martin Lamalfa – Mentor
Yats Cajun Creole, LLC
Jason O’Rourke – Columbus
The National Restaurant Association
(NRA) recently issued a new report focused
on sustainability best practices for the
foodservice industry. Created by the NRA’s
Conserve sustainability program, the
report, “Spotlight on Sustainability: Expert
Tips from NRA Show 2014,” features tips,
trends and real-world advice from industry
experts who appeared at the National
Restaurant Association Restaurant, Hotel-
Motel Show in Chicago.
“As restaurateurs grapple with imple-
menting sustainable best practices at their
operations, we want to ensure they have
the best possible information that will help
them save money and resources,” said
NRA Executive Vice President of Policy and
Government Affairs Scott DeFife.
This year’s report features information
culled from eight environmentally-
focused education sessions at the 2014
NRA Show and features input from such
renowned restaurant brands as Starbucks
and White Castle, as well as restaurateur
Dan Simons of the Farmers Restaurant
Group in Washington, D.C., Christi Cook
of contract foodservice provider Sodexo
Inc., environmentalist and Ted’s Montana
Grill co-owner Laura Turner Seydel and
Tim Trefzer of the Georgia World Congress
Center Authority in Atlanta.
“Operators who are planning to incorporate
sustainable practices into their businesses
will find true value in the information
contained in this report,” said Laura
Abshire, the NRA’s Director of Sustainability
Policy. “The advice and tips offered by our
sustainability experts will give restaurateurs
more access to information that will help
improve profitability while protecting the
communities in which they serve.”
The report is available for free download
here:
The Conserve program has also released
its free subscription-only “Bright Ideas,”
sustainability newsletter, which offers tips
and tools to restaurant and foodservice
operators on eco-friendly practices that
save money, resources and help protect
the environment. For more information
about the report and Conserve, visit the
website at:
The Latest NRA Sustainability Report Offers
Expert Advice and Money-saving Tips on Conservation,
Including Insights from ORA Member Restaurant White Castle
