MESSAGE FROM THE PRESIDENTpge-nj.com/PanGregorianMgzSPR15.pdf · 2015. 6. 25. · της...

Spring 2015 | The Pangregorian | 3

MESSAGE FROM THE PRESIDENTΑγαπητοί συνάδελφοι και φίλοι,Είναι μεγάλη ευχαρίστηση για μένα

να σας καλωσορίζω και πάλι μέσα από τις σελίδες του περιοδικού μας.

Το καλοκαίρι βρίσκεται προ των πυλών. Θέλω να προτρέψω όλους τους συναδέλφους, που έχουν τον χρόνο και το χρήμα για καλοκαιρι-νές διακοπές να επισκεφθούν την όμορφη Ελλάδα. Είναι μια ευκαιρία

να έρθουμε σ’ επαφή με τις ρίζες μας και ακόμη μια ευκαι-ρία να βοηθήσουμε την πατρίδα μας που βρίσκεται σε μια πραγματικά δύσκολη οικονομική συγκυρία. Η Ελλάδα είναι η ομορφότερη χώρα στον πλανήτη και ιδανικός προορισμός διακοπών. Με τις διακοπές μας στην πατρίδα Θα δημιουρ-γηθούν έτσι νέες θέσεις εργασίας και θα καταπολεμηθεί η ανεργία που μαστίζει την χώρα.

Στις 7 Ιουνίου είχαμε την καθιερωμένη μας «Γιορτή της Αγάπης» στην Ακαδημία του Αγίου Βασιλείου, στο Garisson, NY. Είναι πραγματικά μια καλή ευκαιρία να βρε-θούμε κοντά στα παιδιά της Ακαδημίας που έχουν τόσο με-γάλη ανάγκη την οικογενειακή θαλπωρή. Το Φιλανθρωπικό ίδρυμα της Εταιρείας έχει αγκαλιάσει αυτά τα παιδιά, και στέκεται πάντα δίπλα στον πνευματικό τους πατέρα, τον πάτερ Σιταρά, ο οποίος για περισσότερα από 10 χρόνια δίνει πραγματική μάχη να διατηρήσει την φλόγα της Ελληνορθό-δοξης Πίστης αναμμένη στις καρδιές των παιδιών αυτών.

Την Κυριακή, 29 Μαρτίου γιορτάσαμε την επέτειο της Εθνικής μας Παλιγγενεσίας με την καθιερωμένη παρέλαση στην Πέμπτη Λεωφόρο. Η Εταιρεία της Pan Gregorian έδω-σε για μια ακόμη φορά το βροντερό παρών με ένα εντυπω-σιακό άρμα. Με αυτόν τον τρόπο τιμήσαμε όλους αυτούς τους ήρωες που πότισαν με το αίμα τους το δέντρο της λευτεριάς, για να το βρουν οι μετέπειτα γενιές μεγαλωμένο και ανθισμένο. Υποστηρίζουμε την Εθνική μας παρέλαση στην Πέμπτη Λεωφόρο, γιατί υποστηρίζουμε την διατήρηση της Εθνικής μας ταυτότητας στην μακρινή Αμερική. Φέτος, Grand Marshall της παρέλασης ήταν ο κυβερνήτης της Νέας Υόρκης κ. Andrew M. Cuomo, ο οποίος πρωταγωνίστησε στην υπεράσπιση των Ελληνικών Εθνικών θεμάτων σε όλη την διάρκεια της πολιτικής του θητείας.

Την Τρίτη 2 Ιουνίου είχαμε την ημιετήσια Συνέλευση στο Graycliff Catering. ‘Ηταν ευκαιρία να ανταλλάξουμε απόψεις και ιδέες, και να γνωρίσουν όλα τα μέλη μας τα καινούργια προϊόντα και προγράμματα που προσφέρουν οι προμηθευτές της Εταιρείας. Με την συμμετοχή στα κοινά της Εταιρείας είμαστε όλοι κερδισμένοι. Μπορούμε σαν Εταιρεία να επιτυγχάνουμε καλύτερες συμφωνίες με τους προμηθευτές και εσείς μπορείτε να ενημερώνεστε για όλα τα προγράμματα της Εταιρείας και να εξοικονομείτε αρκε-τά χρήματα από τις αγορές σας.

Τελειώνοντας, από τον Τσαίρμαν της Εταιρείας μας, κ. Γιάννη Σακελλάρη, από όλα τα μέλη του Διοικητικού Συμ-βουλίου και από εμένα προσωπικά τις ευχές μας για υγεία και ευτυχία στις οικογένειες σας, και καλές δουλειές.

Σας ευχαριστώΓιώργος Σιαμπούλης – Πρόεδρος

The Pan GreGorian MaGazine Is Published Quarterly

Pan GreGorian enTerPriSeS, inc. Exclusive for its members and future members, featuring news

and approved vendors.

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John e. SakellariSLyndhurst diner540 riverside AvenueLyndhurst, NJ 07071-(201)933-7660

ΜICHAEL ZAVOLASAll seasons diner176 Wyckoff roadEatontown, NJ 07724-(732)542-9462

GeorGe SiaMboUliStom sawyer diner98 E. ridgewood AvenueParamus, NJ 07652-(201)262-0111

JaMeS e. loGoTheTiSCandlewyck diner179 Paterson AvenueEast rutherford, NJ 07073(201) 933-4446

andreaS diakoStommy’s diner349 Central AvenueJersey City, NJ 07302(201) 217-1211chriS karaManoSKristy’s Casual dining562 route 9Waretown, NJ 08758(609) 693-7070

koSTiS loGoTheTiSthe Allwood diner 913 Allwood roadClifton, NJ 07012(973) 365-2575

TaSoS chriSTodoUloUtwo Brothers restaurant111 Broad streetElizabeth, NJ 07208-(908)353-5359

harry MihaSoakland diner72 ramapo Valley roadoakland, NJ 07436(201) 337-1262

chriSToS PrenTzaSWestmont diner317 Haddon AveWestmont, NJ 08018(856) 854-7220

andreaS kaiaFaS6 Lawrence driveBrick, NJ 08724(908) 624-0250

TheodoroS zerVoSEdison family restaurant1900 oaktree roadEdison, NJ 08820(732) 906-2272

4 | The Pangregorian | Spring 2015

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B i l l ( A - 4 2 6 7 )change new Jersey liquor lawsThis bill creates a restricted restaurant license (r1) which

permits the holder to sell any alcoholic beverages for con-sumption on the premises of certain restaurants. In ad-

dition, the bill creates a restricted beer and wine license (r2) which permits the holder to sell only beer and wine by the bottle or can. these licenses would only be available for use in con-nection with restaurants that occupy a minimum square footage of 1,500 and a maximum square footage of 6,000 and maintain a full-service kitchen with a minimum square footage of 500. the governing board or body of a municipality may issue an unlim-ited number of these licenses within the municipality.

Under the provisions of the bill, alcoholic beverages only may be sold in connection with the service of food at a table by an employee of the restaurant, and may begin at 12 p.m. or one hour prior to the service of food, whichever is later in time, and con-tinue until 10 p.m. on sunday through thursday, and until 11 p.m. on friday and saturday.

A license holder is prohibited from providing a bar area for customers of the restaurant to congregate and consume alcoholic beverages. However, the holder of a restricted restaurant license (r1) may provide a service bar at which alcoholic beverages are prepared for customers at a table. An employee of the restaurant may be stationed at the service bar to prepare drinks for custom-ers, but may only transfer alcoholic beverages to the wait staff at the restaurant. the bill prohibits the employee stationed at the service bar from serving drinks directly to restaurant patrons. the holder of a restricted beer and wine license (r2) is prohib-ited from having a service bar.

the license holder is required to offer a standard printed menu or menu board system or similar signage featuring a list of meals with separate prices listed adjacent to each meal. for parties of 10 restaurant patrons or greater, the bill allows a licensee to offer a full course menu with a limited number of meal choices for a

fixed price. the licensed premises of the restaurant would be limited to

only one physical address. A municipality that prohibits the sale of alcoholic beverages within its borders may establish by or-dinance or resolution that a restricted restaurant license may be issued in that municipality.

the bill establishes a fee schedule for the initial issuance and annual renewal fee for the restricted restaurant license and re-stricted beer and wine license based on the square footage of the restaurant. the initial fee and annual renewal fee for this for the restricted restaurant license is $3,000 for a restaurant with a square footage of 1,500 to 3,000, and $10,000 for a restaurant with a square footage of 3,001 to 6,000. the fees imposed for the restricted beer and wine license are half the amount imposed for the restricted restaurant license, and are set at $1,500 for a restaurant with a square footage of 1,500 to 3,000 and $5,000 for a restaurant with a square footage of 3,001 to 6,000.

the initial fee and renewal fee are to be paid in the following manner: $2,500 of the fee for the restricted restaurant license and $1250 for the fee for the restricted beer and wine license is to be paid to the municipality where the restaurant is located

Assemblyman John J. Burzichelli (D) is the sponsor of the Bill


and if the restaurant is located within the boundaries of two or more municipalities, the fee is to be divided equally among those municipalities; the remainder of the fee is to be paid to the to the director division of taxation to be used solely for the purposes of offsetting the costs associated with issuing tax credits provided under the bill. After the division of taxation is reimbursed for costs associated with issuing tax credits, the full fee is to be paid to the municipality. In addition, the bill requires licensees to pay to the director of the division of Al-coholic Beverage Control any applicable renewal fees that the holder of a plenary retail consumption license is required to pay under current law.

the bill imposes certain penalties on the holders of the re-stricted restaurant license or restricted beer and wine license who violate the law. for a first offense, a restricted restaurant licensee is required to pay a civil penalty of $5,000 and a restricted beer and wine licensee is required to pay $2,500. Both licensees are subject to a mandatory license suspension for a period of time determined by the ABC director for a first time offense. for a second offense, both licensees are subject to a permanent license revocation and are required to pay a fine that is equal to three times the amount of the fair market value of a plenary retail con-sumption license in that municipality. Any fine money collected is to be paid to the director of the division of taxation to be used solely for the purposes of offsetting the costs associated with is-suing tax credits provided under the bill. After the division of taxation is reimbursed for up to 75 percent of the projected esti-mated cost associated with issuing tax credits, the full fee is to be paid to the municipality.

this bill further provides for the issuance of additional ple-nary retail consumption licenses by municipalities that have ad-opted a master plan pursuant to the provisions of section 19 of P.L.1975, c.291 (C.40:55d-28). these municipalities may issue the additional plenary retail consumption licenses based upon the population projections for that municipality contained in the master plan and the schedule set forth under the bill. the sched-ule relies upon the population projection in the master plan. If the projected peak population supports the issuance of one or more additional plenary retail consumption licenses, the municipality immediately may issue one additional license. the municipality may issue another plenary retail consumption license whenever an additional 3,000 or more persons are added to the munici-pality’s population, until the maximum number of licenses sup-ported by the projected peak population in the master plan has been issued.

this bill also provides a tax credit against the corporation business tax and gross income tax to compensate license holders for the expected loss in value resulting from the creation of the new restricted licenses. Under the bill, the tax credit is equal to 100 percent of the fair market value of taxpayer’s plenary retail consumption license prior to the date of enactment of the bill. the bill reduces the fair market value of licenses used in connection with multiple restaurants or other establishments that are located on the same licensed premises. In cases where a single license is used in connection with multiple restaurants or establishments, the fair market value is divided by the number of restaurants or establishments operating in connection with the license. the tax credit is required to be taken over a five-year period, in five an-nual installments, at the rate of one-fifth the total amount of the taxpayer’s allowable credit.

In order to claim the credit, a license holder is required to make and file an application with the director of the division of Alcoholic Beverage Control (ABC), who is responsible for certifying eligible licensees as qualified holders of a plenary re-tail consumption license based on certain factors related to the licensee, and the status of the license held by the licensee. In addition, the director of the division of A.B.C. is responsible for determining the fair market value of each license. to assist in de-termining fair market value, the bill allows the director of ABC to appoint an advisory committee composed of representatives with knowledge and experience in the appraisal of alcoholic bev-erage licenses in this state. Upon certification, the bill requires the director of ABC to submit the written certification to the li-censee (to be used in filing a return that includes a claim for the credit) and to prepare a report regarding the administration of the certification process that will indicate the number of applications made, the number of certifications issued, and the fair market value of each license for which a certification is issued.

the bill permits qualified license holders to convert allowable tax credits to tax credit transfer certificates upon application to and approval by the director of the division of taxation in the department of the treasury. the bill authorizes qualified license holders to sell any amount of the credit that is converted to a tax credit transfer certificate to another taxpayer in exchange for pri-vate financial consideration, but stipulates that the consideration received by the qualified license holder from the sale cannot be less than 75 percent of the transferred credit amount.

the bill provides that a qualified license holder who is allowed a credit is permitted to maintain the plenary retail consumption license and operate a licensed premises in this state. However, the bill provides that taxpayers who sell their interest in the con-sumption license during the five year tax period in which they are eligible to receive annual installments of the credit, must forfeit that portion of the qualified licensee’s credit that is equal to the amount of consideration received from the sale or transfer of the license. the bill provides that the forfeited amount will reduce any unused credit of the taxpayer that has not been used, sold, or assigned to another taxpayer and, if after the forfeited amount is used to reduce any allowable credit of the taxpayer, the balance of the forfeited portion remaining must be repaid to the director of the division of taxation.

Additionally, the bill provides that taxpayers who sell their interest in the consumption license during a fifteen-year period following the five-year tax period in which they are eligible to receive annual installments of the credit, must similarly forfeit that portion of the qualified licensee’s credit that is equal to the amount of consideration received from the sale or transfer of the license. the bill provides that the forfeited amount will reduce any tax credit carryover that is allowed but has not been used by the taxpayer, and, if after the forfeited amount is used to reduce any allowable credit of the taxpayer, the balance of the forfeited portion remaining must be repaid to the director of the division of taxation, at reduced amounts based upon when the sale or transfer of the license occurs.

It is the sponsor’s intent to foster and encourage economic de-velopment and growth in this state by creating a new less-costly restaurant license that permits the licensee to sell alcoholic bev-erages and to provide financial compensation to certain plenary retail consumption licensees who already have established busi-nesses and paid market value for their licenses.


Newly Introduced Bill Aims to Help More NJ restaurants Gain Liquor Licenses

A bill that would create two types of restaurant liquor licenses and make it easier for small restaurants to sell alcohol, while giving tax credits to existing license holders, was introduced

in the Assembly on Wednesday.the proposal is seen as a boon for restaurant owners who are try-

ing to obtain licenses, but it is likely to be opposed by existing license holders who worry that the suggested changes will rob them of one of their most valuable business assets.

the legislation would create a new license allowing restaurants to serve alcoholic beverages with meals. Alcohol could only be served at the table where the meal is being eaten, not at a separate bar area. Another type of license would allow sales of only beer and wine with meals. Municipalities would be able to issue licenses to any restaurant that met the stipulations spelled out in the bill, and restaurant owners could renew their licenses every year, for fees ranging from $1,500 to $10,000, depending on the type of license and the size of the res-taurant.

«some people obviously are looking forward to it, thinking this is going to be a good idea, and there are obviously some people who have some concerns,» said Marilou Halvorsen, president of the New Jersey restaurant Association. «We have concerns about our existing

licensees being fairly compensated for an investment that they have put in, which in some cases can be over $1 million,» she said.

Peter Loria, owner of Café Matisse, a 40-seat bring-your-own-beverage restaurant in rutherford, is one business owner who would benefit from the changes proposed in the bill. «It’s a great idea,» he said. «Margins are getting tighter and tighter and tighter. Every year things go up. rents go up, PsE&G goes up. there’s only so far you can go with food,» he said.

But tony delGatto, owner of Grissini in Englewood Cliffs and Westmount Country Club in Woodland Park, echoed the concerns of existing license holders. «If you have a license right now, you paid plenty of money for it, and it’s pretty unfair to be giving them away,» if the law is changed, he said. Even with a tax credit for the lost value, «you’re not going to be getting a credit for the business you’re going to lose.»

Currently, New Jersey’s laws allow municipalities one liquor li-cense per 3,000 residents, a restriction that makes this one of the hard-est states in which to obtain such a license. In popular restaurant towns such as ridgewood and Montclair, liquor licenses have been sold for $1 million or more.

restaurant liquor licenses have become so valuable in New Jersey that any discussion of change draws strong opposition from restaurant owners. But backers of this bill are trying to work out a solution that

A Positive Point-of-View of the New Liquor Bill

By Joan Verdon – Staff Writer | The Record


Wholesalers Group opposes restaurant Liquor License Change

the organization representing New Jersey’s wine and liquor wholesalers opposes a proposal that would make it easier for res-taurants to get liquor licenses, the group’s executive director said friday.

“there are many reasons why the industry opposes this leg-islation, but chief among them is the fact that it would add way

too many licenses to the industry,” said Jeffrey Warsh, executive director and general counsel for the trenton-based New Jersey Wine and spirits Wholesalers Association. He also is the legis-lative agent for the New Jersey Licensed Beverage Association, which represents bars and restaurants, and which also opposes the proposal.

Warsh was reacting to a bill introduced Wednesday by south Jersey democratic Assemblyman John Burzichelli that would

A Negative Point-of-View of the New Liquor Bill

would address concerns.«the equity that exists in existing licenses has got to be respected,»

said the bill’s sponsor, Assemblyman John Burzichelli, d-Gloucester. «We’re changing the rules of the game, and frankly I think it’s time the rules changed,» he said.

Burzichelli said the measure is intended to help municipalities at-tract restaurants to their downtowns and boost the restaurant industry in the state, while compensating existing license holders for any im-pact on the value of their license.

«It’s designed to be very mindful of the honest equity that exists in present licenses and also to help encourage the restaurant industry to flourish and to give the little guy a chance of competing,» Burzichelli said.

Municipalities, Burzichelli said, like «a robust restaurant pres-ence» in their downtowns. «And restaurants have a better chance of succeeding when they have more options and points of profit than simply entrees,» he said.

Halvorsen said the restaurant association received a copy of the bill Wednesday and that Burzichelli has expressed a willingness to work with the group to address its concerns. «It’s going to be a work in progress,» she said.

the New Jersey retail Merchants Association also has been work-ing to make it easier for retail establishments such as supermarkets that sell beer, wine, and alcoholic beverages to get liquor licenses. stores such as those are limited to two licenses per company. the association would like to see that expanded to 10 licenses, but the companies would still have to buy existing licenses to acquire them, under one such proposal.

«Clearly our liquor laws are outdated,» said John Holub, president of the retailers’ group. He said changes in the restaurant license law could be beneficial to his group’s efforts as well. «Any effort to take a fresh look at an antiquated law is always a good thing, and I think it shines a light on just how the overall liquor laws are old and need to be revised, not just for restaurants but for retail as well.»

By Joan Verdon – Staff Writer | The Record


make it easier for small restau-rants to obtain liquor licenses. the measure seeks to create two new types of licenses for restau-rants that want to serve liquor, or beer and wine, with meals. the legislation wouldn’t change the rules for wholesale distributors or liquor stores, but Warsh said the new restaurant rules would have a ripple effect on wholesal-ers and retail stores.

strUGGLEs CItEdthe amount of alcohol sold

in New Jersey is “remarkably constant” from year to year, and more licenses won’t mean that more alcohol is sold, but rather that the new licenses take busi-ness from existing license hold-ers, Warsh said. “the pie will not increase,” he said. “If you add 1,000 new licenses, you’re not going to sell more alcohol. Each slice is just going to get smaller.”

“this is a highly stressed industry that took a big hit during the Great recession,” Warsh said, referring to the restaurant industry and all alcoholic beverage sales. “the market already can’t sup-port the existing number of licenses, he said. Warsh said that there are some 1,400 inactive licenses in the state and that 30 percent of license holders have trouble paying their bills and are on cash-on-delivery status with wholesale suppliers.

Burzichelli, in introducing the bill Wednesday, said he is hop-ing to spark economic development and job creation by making it easier for small restaurant owners to get licenses. Current state law, enacted in the 1940s, limits the number of licenses a munici-

pality can issue to one per 3,000 residents, a rule that has made it difficult for new restaurants in North Jersey’s downtowns, such as Hackensack, or ridgewood, to get licenses.

“there’s an insufficient number — or complete lack — of avail-able licenses in many municipalities, inflating the value of existing licenses and forcing prospective restaurateurs to buy a license at an exorbitant price,” Burzichelli said in introducing his bill.

the legislation (A-4267) also includes a provision for tax cred-its for restaurant license holders if the value of their license is diminished by the new rules. In some municipalities, restaurant liquor licenses are worth $1 million or more.

Warsh said a more measured approach to the problem would be to come up with a system for relieving the high demand for licens-es in certain municipalities, “but not allow every town to issue an

unlimited amount of licenses.”the bill has not yet been as-

signed to committee, and sup-porters and opponents alike said they expect it to undergo revi-sions before it is put to a vote.

the New Jersey restaurant Association said Wednesday that it had received a copy of the bill and was reviewing it. the association said its main concern was making sure exist-ing restaurant licensees would be fairly compensated for the investments they made in the past to obtain licenses, often at great cost.

the bill would set up a fee system for new licenses, with annual fees ranging from $1,500 to $10,000, depending on the type of license and the size of the restaurant.


Πρωτόγνωρη η Συμμετοχή του Ελληνισμούστην Παρέλαση για την Εθνική Ανεξαρτησία

Η φωνή του Ελληνισμού ακούστηκε για μια ακόμη χρονιά από άτομα κάθε ηλικίας, στην 5η λεωφόρο του Μανχάταν, όπου χθες πραγματοποιήθηκε η παρέλαση για την εθνική επέτειο της 25ης Μαρτίου.

Ελληνοαμερικανικά σχολεία, κοινότητες, σύλλογοι, ομο-σπονδίες, φοιτητικές οργανώσεις, χορευτικά συγκροτήματα και εταιρείες συμμετείχαν στην παρέλαση με πεζοπόρα τμή-ματα και άρματα. Τα περισσότερα παιδιά ήταν ντυμένα με παραδοσιακές στολές διαφόρων περιοχών της Ελλάδας, ενώ πολλοί από τους παρελαύνοντες, μικροί και μεγάλοι, κρατού-σαν ελληνικές σημαίες.

Για μια ακόμη φορά όλα τα τμήματα της Pan Gregorian έδωσαν το παρών στην Εθνική παρέλαση με ένα εντυπωσι-ακό άρμα. Στην αντιπροσωπεία της Εταιρείας ήταν ο Πρό-εδρος του Pan Gregorian κ. Γεώργιος Σιαμπούλης, ο Vice Chairman κ. Μιχαήλ Ζαβόλας, τα μέλη του Διοικητικού Συμ-

βουλίου κ. Ανδρέας Διάκος και κ. Ανδρέας Καϊάφας, καθώς και το μέλος του Διοικητικού Συμβουλίου της Pan Gregorian of Upper NY κ. Πητ Τσαγκαράκης και η υπεύθυνη του Γρα-φείου της Pan Gregorian Enterprises κ. Τόνι Μπλετσάκη. Το άρμα της Εταιρείας επισκέφθηκε και ο γνωστός Έλληνας δημοσιογράφος Δήμος Βερύκιος. Ο κ. Βερὐκιος, μάλιστα, μαγνητοσκόπησε την επίσκεψη αυτή στο άρμα της Εταιρεί-ας και την μετέδωσε την επόμενη μέρα στην πρωινή εκπομπή του καναλιού ALPHA.

Το άγημα Ευζώνων της Προεδρικής Φρουράς, που άνοιξε και φέτος την παρέλαση, καθώς και 180 μαθητές και φοιτητές από το Αριστοτέλειο Πανεπιστήμιο, το Κολέγιο Ανατόλια και το Λύκειο του Ελληνικού Κολεγίου Θεσσαλονίκης «συ-νέτειναν στον εμπλουτισμό» του ετήσιου αυτού θεσμού, όπως ειπώθηκε από αρκετούς ομογενείς.

Στην παρέλαση, την οποία διοργανώνει η Ομοσπονδία Ελ-

Η PAN GREGORIAN ΓΙΑ ΜΙΑ ΑΚΟΜΗ ΦΟΡΑ ΕΝΤΥΠΩΣΙΑΣΕ ΜΕ ΤΟ ΑΡΜΑ ΤΗΣ ΣΤΗΝ ΓΙΟΡΤΗ ΤΗΣ

ΕΘΝΙΚΗΣ ΜΑΣ ΑΝΕΞΑΡΤΗΣΙΑΣ


ληνικών Σωματείων Νέας Υόρκης, την ελληνική κυβέρνηση εκπροσώπησε ο υπουργός Εθνικής ‘Αμυνας, Πάνος Καμμέ-νος, ο οποίος συνοδευόταν στο ταξίδι του στις ΗΠΑ από τον αρχηγό ΓΕΕΘΑ στρατηγό Μιχαήλ Κωσταράκο και τον αρ-χηγό ΓΕΝ αντιναύαρχο Ευάγγελο Αποστολάκη. Την κυπρι-ακή κυβέρνηση εκπροσώπησε ο κυβερνητικός εκπρόσωπος, Νίκος Χριστοδουλίδης.

Ανάμεσα στους παρελαύνοντες ήταν ο κυβερνήτης της πολιτείας της Νέας Υόρκης ‘Αντριου Κουόμο, ο οποίος ήταν τελετάρχης της φετινής παρέλασης, ο δήμαρχος της πόλης Μπιλ ντε Μπλάζιο, ο δημοκρατικός γερουσιαστής Τσαρλς Σούμερ, η δημοκρατική βουλευτής Κάρολιν Μαλόνι, ο αρ-χιεπίσκοπος Αμερικής Δημήτριος, δημοτικοί και πολιτειακοί αξιωματούχοι της Νέας Υόρκης, οι μόνιμοι αντιπρόσωποι της Ελλάδας και της Κύπρου στον ΟΗΕ, πρέσβεις Αικατε-ρίνη Μπούρα και Νίκος Αιμιλίου, αντίστοιχα, ο πρεσβευτής της Κύπρου στην Ουάσιγκτον, Γιώργος Σιακαλλής, οι γενικοί πρόξενοι στη Νέα Υόρκη της Ελλάδας Γιώργος Ηλιόπουλος και της Κύπρου Βασίλης Φιλίππου, ο πρόξενος της Ελλάδας Μάνος Κουμπαράκης, οι επικεφαλής των ελληνικών υπηρε-σιών στην αμερικανική μεγαλούπολη, ο δήμαρχος Αμαρου-σίου και πρόεδρος της Κεντρικής Ένωσης Δήμων και Κοι-νοτήτων Γιώργος Πατούλης και ο πρώην υπουργός Εθνικής ‘Αμυνας, αντιστράτηγος ε.α Φραγκούλης Φράγκος.

Ο υπουργός Εθνικής Άμυνας Πάνος Καμμένος, ο Αρχιεπί-σκοπος Αμερικής Δημήτριος, ο Αρχηγός ΓΕΕΘΑ Στρατηγός Μιχαήλ Κωσταράκος και ο Αρχηγός ΓΕΝ Αντιναύαρχος Ευ-άγγελος Αποστολάκης ΠΝ παρευρέθησαν στην τελετή μετονο-μασίας τμήματος της 33ης oδού στην Αστόρια, όπου βρίσκεται η ελληνορθόδοξη εκκλησία της Αγίας Αικατερίνης, σε oδό Αρ-χιεπισκόπου Ιακώβου το πρωί του Σαββάτου 28 Μαρτίου 2015..


E ί μ α σ τ ε Δ ί π λ α σ τ η ν Ε λ λ ά δ α μ α ς ! ! !


SUCCESSFUL DINNER DANCE OF THE

PAN GREGORIAN FUND METRO NY &LI

The dinner dance of Pan Gregorian fund of the Pangrego-rian Enterprises of Metro NY and LI was a great success. Chryssoula fiotodimitrakis, office Administrator of PGE

of Metro NY and LI, was responsible for organising such an un-forgettable evening. the honoree of the event was the Chairman Emeritus of the Pangregorian Enterprises of Metro NY and LI of Mr. Anastassios Manessis

this beautiful evening took place on May 31st at terrace on the Park in Corona, NY. the terrace on the Park is a very beau-tiful venue, with excellent service and delicious food. Although the weather didn’t cooperate, with severe thunderstorms and flooding downpours, the hall was filled with people.

the President and CEo of Pan Gregorian Enterprises of Met-ro NY and LI demetris Kafchitsas, in his speech, thanked all of the supporters of the event, without whose help this dinner dance could not have been such a success! He later mentioned the ex-tensive support and promotion of the cooperative, to this special fund which is geared towards the arts and the education. Art & Education were some of the most important intellectual com-modities of our ancient Greek ancestors. He also emphasized the great contribution in the promotion of these commodities of the honoree Mr. Anastasios Manessis. Mr. Kafchitsas praised Mr. Manessis as a successful businnesman and family man altogeth-er. “He always stands on the ideal of business ethics and he be-lieves that entrepreneurship and prosperity relies on community support and efforts that get rewarded. Mr. Manessis is a pillar of the foundation of the Greek orthodox Church, by being an Ar-chon of the order of st. Andrew. He is a visionary and a mentor and it is a privilege for everyone who meets him and converses with him”, Mr. Kafchitsas said.

In closing his speech, Mr. Kafchitsas pointed the economical and social importance of Pan Gregorian, as well as the unifica-tion of the Greek-American independent restaurant business un-

Members of The Board of Directors with the General Consuls of Greece and Cuprus and Mrs Manessis with the commemorative plaque

Mr. Manos Koumbarakis – General Counsul of Greece

Mr. Vasilios Philipou – General Counsul of Cyprus


President of Pan Gregorian Enterprises Mr. Siamboulis with President of Pan Gregorian Metro NY and LI Mr. Kafchitsas

Mrs Manessis on behalf of her father receives a regognition from the New York City Council from Costa Constantinides

The chairman of the council of the educational committee of the «Frank Sinatra School of Arts», Nan Shipley

Athanasios Kamperis receives his achievement award from Mr. Kafchitsas and Ms. Fiotodimitrakis

der the cooperative’s umbrella. He also spoke about the objectives of Pan Gregorian Metro NY and LI that support the arts, educa-tion and reward achievements in the fields of food and hospitality industry. due to illness, tasos Manessis was unable to attend and the award was received by his daughter Yvette Manessi Corporon, which is a famous journalist and author. Yvette Manesi thanked the organizers for the honor to her father and she conveyed his greetings to all the participants of this evening.

Greetings were sent by the Greek-American New York Assem-blymember Kostas Konstantinidis, who also conveyed the greet-ings of state senator Michael Giannari and fellow Assemblymem-ber Aravella simota. He expressed his heartfelt congratulations for the award to Mr. Anastasios Manessis and he also praised the great social and charitable contributions of Pan Gregorian, as well as the support of promoting the of the Greek language and culture.

the Consul of Greece in New York Manos Koumbarakis con-gratulated Pan Gregorian for organizing such a nice event. He also complimented Anastasios Manessis for his contribution to pro-moting the Greek orthodox ideals. He also urged the Board of directors of the cooperative to continue its charitable work.

the General Consul of Cyprus in New York Vassilis Philip-pou complimented the honoree of the night Anastasios Manessis stressing that he was present in all the challenges of Hellenism, such as national issues, Greek Education and Language and the orthodox Church.

the Pan Gregorian fund of Metro NY and LI donated $10,000 to the “frank sinatra school of Arts”. the check was received by

the director donna finn, who said that this money will help many children in the community and the school to broaden its objectives.

the same amount was donated to the food & finance High school, the only of its kind that gives great opportunities to young people to be trained and deployed in the industries of food and hospitality. the $10,000 check was received by the chairman of the council of the educational committee, Nan shipley.

the Greek-American Chamber of Commerce, was awarded with the amount of $4,000 for the support of Greek film fes-tival in New York. the check was received by the President of the Chamber, Nancy Papaioannou and by the head of the festival, James di Measure. Ms. Papaioannou noted that the Chamber has 70 years of life, while the festival is already nine years old. she also pointed that a year ago the festival expanded to Boston and Atlanta. Mr. di Measure said that last year five thousand people attended the screenings in Astoria and Manhattan.

financial support amounting to the amount of $3,000 received by st. Joseph Church food Pantry fund. the priest father Michel-li thanked the Board of directors for their support to the projects and he noted that the Church provides food and support to anyone who knocked on her door without any discrimination.

Athanasios Kamperis is a student of the New Hyde Park public high school in Nassau County. He was the recipient of the amount of 2,500 dollars, as the first winner of the essay with the title “the restaurants and their contribution to the economy of New York”.

It was a successfully organized event and we are all looking forward to the next one.


PGE of Metro NY and LI Organised a Very Successful Event


H e a l t h y M e n u H a n g - U p sNew dietary guidelines could motivate operators to retool their menus. The Dietary Guidelines Advisory Committee (DGAC) recent-ly recommended changes to what Americans should eat, including suggestions to consume less meat, sugar, and saturated fat. While many operators remain focused on the calorie-count mandate set to take effect later this year under the Affordable Care Act, consul-tants say, the new guidelines also present an opportunity for brands to establish a formal strategy that makes health a permanent part of their business plans.

the dGAC—made up of 14 top nutri-tion experts—submitted its report in febru-ary to the U.s. departments of Agriculture (UsdA) and Health and Human services (HHs), which will jointly publish the up-dated dietary Guidelines before the end of the year. Many of the proposed changes in the 571-page report reinforce what is fairly agreed upon: Americans should eat fewer overall calories, more plant-based foods, and less sugar and saturated fat. Among the report’s notable firsts were suggestions to put a ceiling on total calories from sugar at 10 percent.

Howland Blackiston, principal at brand-ing and design consultancy King-Casey, based in Westport, Connecticut, says his quick-serve and fast-casual clients aren’t too concerned about the updated guidelines

right now.“All they seem to care about is manda-

tory calorie counts; that’s what the focus is on right now,” Blackiston says.

similarly, an expert at Chicago-based marketing and culinary consultancy CssI says many of the firm’s clients are waiting to see how consumers respond to label man-dates.

“Consumers all approach healthy eating differently. some want to know chains are working toward healthier menu items; oth-ers don’t,” says Marie Molde, registered di-etitian at CssI, which also provides brands with support on nutritional guideline com-pliance. “Chains want to first label items how they are and see consumer response, and then move forward from there.”


still, many suggest the guidelines provide operators with a glimpse into the future of consumer demands and a blueprint for menu formulation moving forward.

“no draSTic MenU chanGeS”In light of the dGAC’s recommendations,

sandwich chain subway plans to continue improving individual products through few-er ingredients and thorough testing. Corpo-rate dietitian Lanette Kovachi says the brand is “already an industry leader in providing heart-healthy and low-fat sandwich options” for customers.

“As we continue to improve our offer-ings, no drastic menu changes are neces-sary, meaning the flavors that our customers have come to know and love will continue to remain delicious and nutritious,” Kovachi adds.

transparency on menus has long been a key part of subway’s health platform, as the brand has provid-ed printed nutrition information on menuboards, tray liners, and napkins since 1997. It has since made the information available online, adding allergen information and a nutritional calculator in recent years, as well.

similarly, domino’s looked to get out ahead of labeling man-dates as “one of the first national chains” to voluntarily post its

nutritional content online 13 years ago, says tim McIntyre, vice president of corporate communications. “We continue to look for ways to reduce sodium and fat … without compromising taste,” he says, adding that the best way for the pizza industry to address the dGAC’s recommendations is by giving consumers plenty of options.

“the beauty of pizza is that it’s so customizable,” he says. “With our multiple crust types, ... sizes, and combination of top-


pings, there are more than 34 million ways to order a single pizza from domi-no’s. that means, in essence, customers can make their pizzas as indulgent or as healthy as they want. It’s all about con-sumer choice.”

a new MenU STraTeGy Jesse szewczyk, CssI’s associate re-

search and development chef, says that those brands tackling healthy reformu-lation are largely favoring a gradual ap-proach as opposed to drastic changes.

“Probably 70 percent of the projects I’ve done in the past several years have been geared toward a slow, quiet ap-proach to healthier menus rather than all at once,” szewczyk says, adding that a lot of chains are giving broad guide-lines for improvements when it comes to health.

Blackiston says he isn’t that surprised that many operators are taking a noncommittal approach to the dGAC report.

“A menu strategy is a lot of work. It requires rolling up their sleeves, getting a lot of different disciplines in the room, and get-ting them all to agree on which changes they are going to make on the menu to achieve their business objectives and how they’re going to do it,” he says.

rolling out a new menu strategy—including assessing the competition, understanding regulations, conducting consumer re-search, identifying risks, setting prices, and designing a new me-nuboard—can take four to six months, he says. the new guidelines present an opportunity to develop a new strategy and test it.

“the obvious question is, What will be the impact to business if we make these changes?” Blackiston says. “Part of that is doing research to test concepts and ideas without even creating a menu item—just the concept of one. for example, what would happen if we had less meat on menu? You can test that and then make deci-sions.”

STarT wiTh SUGar, PlanTSregistered dietitian and New York University adjunct professor

Lisa Young, Ph.d., says the dGAC report heavily emphasized sugar on the menu.

“sugar was one of the biggest items on the committee’s agen-da,” she says. “for the first time, they issued an actual limit. for the food industry, that means really trying to go lower on sugar.” An easy fix, she says, would be providing consumers with more options beyond sugary beverages like soda, such as bottled water, seltzer, and flavored sparkling water. “the beverage industry can make money selling water,” she says. “People aren’t going to be drinking tap. they can charge the same amount for seltzer or spar-kling flavored water.”

Another issue highlighted in the report was the recommendation that Americans eat more plant-based foods and less meat given its lower environmental impact, Young says.

Pulses—legumes such as dry peas and lentils—are an inexpensive way to beef up and differentiate these items, szewczyk says.

“recently, chains have begun exploring ways to menu pulses, from creative takes on meat-centric dishes such as lentil Bolognese or lentil pâté to calling out specific varieties of lentils such as Puy or french on menus,” he says. “they are a great source of protein and are easy to lighten historically heavier dishes such as cream soups, where lentils can be used to add the richness with-out added fat from heavy cream.”

Unlike some menu improvements that aren’t as easy to market on a menu—such as switch-ing from saturated to polyunsaturated oils—of-fering more fresh, local vegetable options and sustainably raised meat, or adding a composting program, are all concepts that resonate well with consumers, Blackiston says.“Where I have seen marketing on menuboards done effectively is most to do with freshness, sustainability, and local,” he says. “there’s a positive reception to that from consumers. It’s all about freshness now.”


S m a r t W a y st o R e d u c e C o m m o n I n s u r a n c e C l a i m srEstAUrANts fACE soME UNIQUE rIsKs, BUt PrEVENtIVE MEAsUrEs CAN HELP MANAGE tHEM.

Given the presence of cooking equipment and flammable products, it’s no surprise that restaurants sustain more than their share of fire damage. According to the federal

Emergency Management Agency, some 5,900 restaurant building fires are reported to fire departments each year and cause about $172 million in property loss.

But fires are but one business threat for restaurant owners. Christie Lucas, v.p. and commercial product manager, PA-based Insurance, outlined some other common occurrences covered by commercial insurance policies, along with proactive measures to manage them.

In addition to the standard risks of running a business, the restaurant industry presents a unique set of dangers that you need to be aware of. to prevent these dangers from causing an accident that could damage your business, it’s critical that you take the proper steps to insure your business against a wide variety of potential problems, from kitchen fires to slip-and-fall accidents. However, even with the proper insurance, the best solution is to avoid these accidents altogether. If you’re looking to make your restaurant safer, here are some things to pay extra attention to.

reSTaUranT inJUrieS. Let’s start with the big one: slip-and-fall accidents are the number one cause of injury in restaurants, and can be very costly if you’re not prepared. If a patron is injured, restaurants can expect to pay around $50,000 to defend a single lawsuit (and even more if you lose). to reduce the likelihood of these accidents, repair any uneven or cracked parts of your restaurant’s floor or stairs, and keep the building’s sidewalk and parking lot in good condition.


In addition to patron accidents, it’s important to keep your employees safe as well. total compensation for employee slip-and-fall accidents is approximately $70 billion each year, and that’s a number you don’t want to be a part of. Make sure that your servers and other employees have walkways that are clear and unobstructed, and never store goods in areas where they might present a trip/fall hazard.

for workers who regularly carry or move heavy loads, train them how to do so properly while reducing their risk for physical injury. sprains, strains and tears made up 38 percent of injury and illness cases requiring time off in 2011, and more than half of those were caused by heavy lifting or back injuries.

Power or Mechanical FailUre. restaurants rely heavily on refrigeration equipment, so when the power or mechanical systems fail, often ingredients are spoiled and often the restaurant must close. Power outages are outside a restaurant owner’s control, but they can reduce the risk of a mechanical failure by regular servicing. “We give our clients a discount if they have a maintenance agreement in place,” Lucas says.

Food conTaMinaTion. Whether food is tainted before it’s delivered, improperly handled on the premises or compromised by a sick employee, a chink in the food safety armor can cause a lot of headaches for a restaurant. to avoid these scenarios, Lucas recommends knowing vendors well, checking references before doing business with them, and conducting food handling training

for food handling employees.daTa breacheS. target, Home depot, t.J. Maxx and other

retailers have been targets, but restaurants, where credit card use is common, are just as vulnerable, if not more so. A breach can be very costly, both from an economic and reputation perspective. Lucas advises training employees in data protection practices and making sure they swipe cards in the customer’s presence—or at least in the open, where their actions can be seen by other staff members. she also recommends background checks on prospective hires.

inToxicaTed GUeSTS. Who is to blame when a tipsy customer gets into a car and causes an accident? Liability depends on the location. some states hold the server to be negligent, while others blame the restaurant. Either way, “it’s normally very

expensive to go to court,” Lucas says. to qualify for liquor liability coverage, Lucas explains, most carriers require restaurant and bar employees to undergo training to identify intoxicated customers, when to turn them away and when to order them a taxi home. she advises restaurants to refresh training at least annually.

deliVerieS and driVinG. If you employ

delivery drivers or valets, your business could be held accountable if one of them causes an accident. Before hiring any drivers, it’s critical to perform thorough background checks on their driving record to make sure you can trust their skills behind the wheel.

If your restaurant serves alcohol, you could be liable for damages your patrons cause as a result of


their intoxication. Because you can’t control your patrons’ actions after they leave your restaurant, it’s essential to carry liquor liability insurance. some states require all restaurants to carry a liquor liability policy; if yours isn’t one of them, you should consider purchasing one regardless.

Accidents happen, but establishing standards for employees before they get behind the wheel can help reduce the likelihood. A commonly accepted practice is to search bureau of motor vehicle reports before allowing a staff member to drive. disqualify any staffers with more than one speeding ticket or accident on their record. And be sure to update those reports twice a year, Lucas recommends.

diScriMinaTion. An employment practices liability insurance policy can cover situations from wrongful dismissal to harassment, discrimination, failure to promote, wrongful discipline and other scenarios. Efforts to educate management and employees, including formal training and a comprehensive employee handbook that clearly spells out policies, can help reduce this category of claims.

FireS. one of the most common dangers is a kitchen fire, In fact, fully 87 percent of confined fires in restaurants start there. In addition to the damage they cause, kitchen fires can completely shut down operations, leading to significant revenue loss while the damage is repaired.

the good news, though, is that many fires are completely avoidable. for example, our research shows that nearly one in four

unconfined restaurant fires is caused by dirty or misused kitchen equipment. train your kitchen staff to maintain and properly use every piece of equipment in the kitchen to reduce your risk of fire.

Additionally, making sure your restaurant is equipped with systems to limit the potential damage of a fire is critical. shockingly, more than half of reported restaurant fires occur in restaurants without fire extinguishing systems, or even working smoke alarms. Kitchen fires are hard to avoid and they can flare up at any time. Key prevention methods include periodic electrical inspections and equipment maintenance. Also, because grease is such a key risk factor in fires, Lucas says, most insurance carriers require grease removal at least semiannually. Keeping areas as grease free as possible has another benefit: reducing slips and falls, which are common reasons for workers’ compensation claims.

despite all these threats to their business, many restaurants remain underinsured. forced closures or loss of customers because of a fire or foodborne illness can wreak havoc on a restaurant’s bottom line. the amount of income you could lose after a loss is significant, and from a liability standpoint, there is always the potential for liquor liability or a catastrophic auto accident loss.

the restaurant business does present some unique safety challenges, but with the right preparation many of them are surprisingly avoidable. While following the above tips won’t eliminate the possibility of an accident at your restaurant, following them will go a long way to reducing your risk.

wayne conSUMPTion ‘c’ liqUor licence For Sale.

For more information email to [email protected]


OperatiOns repOrt can help guide yOur bOttOm line

This National restaurant Associa-tion in its publication restaurant operations report offers a study of

restaurants’ operating results, based on fi-nancial data from 630 restaurant operators. the report helps restaurants gauge how their business measures up to the competi-tion, as well as help guide their bottom line.

“this business-management tool helps operators determine how their costs and sales compare to those of a similar business profile to operate more efficiently,” says Hudson riehle, senior vice president, research and knowledge, NrA.

the restaurant operations report analyzes restaurant income and expense statements to present operations data for four restaurant profiles: three in full-service (per-person checks of under $15, $15 to $24.99, and $25 and over), and one in limited service. In each profile, the data breaks down by sales volume, location type, menu theme and ownership. the cost categories match up with those presented in the NrA’s the Uniform system of Accounts for restaurants.

In an industry that caters to constantly changing customer preferences, it’s important to maintain a competitive edge. Here are some ways the operations report can help you measure prof-itability to stay ahead:

eValUaTe yoUr oPeraTinG reSUlTS. the report presents operating results by the most common industry mea-sures. It uses medians rather than averages to indicate the norm because of the broad array of surveyed restaurants. for example, the median total sales per full-time equivalent employee for fullservice establishments ranges from $53,448 (average check per person under $15) to $60,606 (average check $15 to $24.99) to $65,413 (average check $25 and over). for limited-service

restaurants, median total sales per full-time equivalent employee was $68,571.

reView ProFiTabiliTy TarGeTS. Understand how your pretax profit margins stack up against similar restaurant opera-tions. for example, median income before taxes for fullservice restaurants was 4.1 percent of total sales in operations where the average check is under $15; 5 percent for restaurants with an average check of $15 to $24.99; and 4.5 percent for fullservice operations with average checks of $25 and over. for the limited-service restau-rants surveyed, median income before taxes was 6.3 percent.

GeT a leG UP. If you’re opening a new restaurant, the report can guide you in developing a potential income statement and help you monitor your operation’s performance as your busi-ness grows.

idenTiFy areaS For iMProVeMenT. for example, look at the food costs of similar profiles and determine whether and how you can decrease cost points to help your bottom line.

Analyze your operation. A periodic analysis of the financial performance of your food and beverage service operations could

identify early warning signs of potential problems. for example, food and bever-age costs or payroll could be inching up monthly. regular examination of small day-to-day changes could uncover undesirable trends and help you avoid potential crises.

“In this economic environment, com-petition abounds from all restaurants of all sizes, as well as convenience stores, supermarkets and other venues that offer prepared food,” riehle says. “You need to monitor your costs and make sure you have enough cash for expenses and investments. A tool that helps guide your performance is invaluable and can help you succeed.”

31 Years

31st Annual Dinner DanceSunday, November 8th, 2015

Drawing: Sunday, November 8, 2015at 10:00 PM - The Venetian, Gar�eld, NJ


Μη σας φαίνεται περίεργο που βγαίνετε για φάτε κάτι πρόχειρο και καταλήγετε να δίνετε μία περιουσία, χωρίς να καταλαβαίνετε πώς την πατήσατε...

Σύμφωνα με το Business Insider, πίσω από τους καταλό-γους των εστιατορίων υπάρχει ολόκληρη μελέτη από ψυχο-λόγους και συμβούλους, που έχουν σκεφτεί πολύ προσεκτι-κά πως θα διαμορφωθεί το μενού ώστε να είναι πιο θελκτικό στον καταναλωτή.

1. Δεν χρησιμοποιούν το σύμβολο του δολλαρίουΤο σύμβολο του ευρώ θα υπενθύμιζε αυτομάτως στους

καταναλωτές ότι ξοδεύουν χρήματα και γι’ αυτό το λόγο είναι και το βασικό που αποφεύγουν οι καταστηματάρχες να φαίνεται στον κατάλογο. Σύμφωνα με έρευνα που έγινε στο Πανεπιστήμιο Κορνέλ, οι επισκέπτες που είχαν κατά-λογο χωρίς το σήμα του δολαρίου, ξόδεψαν πολλά περισ-σότερα χρήματα από εκείνους που δεν έβλεπαν το σήμα του δολαρίου. Ακόμα κι αν οι τιμές ήταν γραμμένες με τη μορφή «δέκα δολάρια», οδηγούσαν τους καταναλωτές να ξοδέψουν λιγότερα.

2. Είναι ύπουλοι με τους αριθμούςΟι εστιάτορες καταλαβαίνουν ότι η τιμή 9,99, πολλές φο-

ρές εκλαμβάνεται ως λιγότερο ποιοτική. Αντίθετα, η τιμή που λήγει σε 0,95 (π.χ. 10,95) είναι πιο αποτελεσματική και φιλική στον καταναλωτή. Τις περισσότερες φορές τα μενού έχουν μόνο «στρογγυλές τιμές» ώστε να φαίνονται πιο απλά και καθαρά.

3. Χρησιμοποιούν περιγραφική γλώσσαΈρευνα του Πανεπιστημίου Κορνέλ έδειξε ότι τα προϊ-

όντα του καταλόγου που περιγράφονταν με έναν όμορφο τρόπο ήταν και τα πιο δημοφιλή. Ταυτόχρονα, μία ακόμα έρευνα που έγινε από το Πανεπιστήμιο του Ιλινόις έδειξε ότι τα προϊόντα με περιγραφές είχαν 27% μεγαλύτερη ζήτηση σε σχέση με εκείνα που δεν είχαν καμία περιγραφή.

4. Συνδέουν το φαγητό με την οικογένειαΤο καταναλωτικό κοινό νιώθει μεγαλύτερη σύνδεση όταν

ο κατάλογος χρησιμοποιεί τις λέξεις «μαμά» ή «γιαγιά»,

11 ΨΥΧΟΛΟΓΙΚΑ ΤΡΙΚ......που εφαρμόζουν τα εστιατόρια για να

ξοδεύουν οι πελάτες περισσότερα χρήματα


όπως για παράδειγμα το «αρνάκι της γιαγιάς».

5. Χρησιμοποιούν έθνικ όρους για τα φαγητά από άλ-λες χώρες ώστε να φαίνονται πιο αυθεντικά

Ο καθηγητής ψυχολογίας του Πανεπιστημίου της Οξφόρ-δης, Τσαρλς Σπενς, βρήκε ότι μία εθνική ή γεωγραφική τα-μπέλα, όπως ένα ιταλικό όνομα, τραβάει την προσοχή του καταναλωτή σε ένα συγκεκριμένο πιάτο.

6. Χρησιμοποιούν φωτογραφίεςΌταν τα πιάτα στον κατάλογο είναι υπογραμμισμένα,

έχουν έντονο χρώμα ή συνοδεύονται από φωτογραφίες, μοι-άζουν περισσότερο ξεχωριστά. Παρ’ ολ’ αυτά τα πολύ καλά εστιατόρια αποφεύγουν τέτοιου είδους τακτικές γιατί τις θε-ωρούν κακόγουστες.

7. Χρησιμοποιούν τα πολύ ακριβά πιάτα για να προω-θήσουν τα πιο φτηνά τους πιάτα

Πολλά εστιατόρια χρησιμοποιούν πολύ ακριβά πιάτα ως αντιπερισπασμό, προκειμένου τα λιγότερο ακριβά πιάτα (αλλά πάλι υψηλά σε τιμή) να φαίνονται φτηνότερα. Ο μό-νος λόγος για να υπάρχει σε έναν κατάλογο ένα πιάτο των 50 ευρώ είναι για να νιώσει καλύτερα ο καταναλωτής όταν παραγγείλει ένα πιάτο που έχει 35 ευρώ.

8. Έχουν μικρό, μεσαίο και μεγάλο μέγεθοςΟ καταναλωτής δεν έχει ιδέα πόσο μικρή είναι η μικρή

σαλάτα και θεωρούν ότι επειδή είναι φτηνότερη θα έχει μία καλή αναλογία τιμής και ποιότητας. Αυτό που δεν κατα-λαβαίνει ο καταναλωτής είναι ότι τα εστιατόρια θέλουν να πουλήσουν τις μικρές ποσότητες και οι μεγάλες ποσότητες βρίσκονται στον κατάλογο μόνο για λόγους σύγκρισης.

9. Τοποθετούν τα πιάτα ανάλογα με τον τρόπο που δι-αβάζει ο καταναλωτής

Σύμφωνα με έρευνα που έγινε στην Κορέα, το 1/3 των συμμετεχόντων ήταν πολύ πιο πιθανό να παραγγείλουν το

πρώτο πιάτο που θα τους τραβούσε την προσοχή. Έτσι, τα εστιατόρια τοποθετούν τα πιο «κερδοφόρα» πιάτα τους στην πάνω δεξιά θέση του καταλόγου, επειδή εκεί πέφτει πρώτα το μάτι του πελάτη.

10. Προσφέρουν περιορισμένες επιλογές

Προκειμένου να μη νιώσει ο επι-σκέπτης του εστιατορίου ότι έχει πάρα πολλές επιλογές από τις οποίες ανα-γκάζεται να διαλέξει, τα εστιατόρια προσφέρουν λιγότερες επιλογές, με τον ιδανικό αριθμό των πιάτων να εί-ναι 6 πιάτα σε κάθε κατηγορία για τα fast food και 7 με 10 πιάτα ανά κατηγο-ρία στα εστιατόρια.

11. Δημιουργούν την κατάλληλη ατμόσφαιρα

Σύμφωνα με έρευνα που έγινε στο Πανεπιστήμιο Λέστερ, η κλασσική μουσική στα εστιατόρια ενθαρρύνει τους πελάτες να ξοδέψουν περισσότε-ρα χρήματα. Αντίθετα, η ποπ μουσική ωθεί τους καταναλωτές να ξοδεύουν 10% λιγότερα χρήματα στα γεύματά τους.


10 ΣΥΜβΟΥλΕΣ ΓΙΑ ΝΑ ΚΕΡΔΙ-ΣΕΤΕ ΧΡΟΝΟ ΣΤΟ ΜΑΓΕΙΡΕΜΑ

Οι δέκα πιο χρήσιμες συμβουλές για να κερδίσετε χρόνο στο μα-

γείρεμα. Ο χρόνος πιέζει στην καθημε-ρινότητα μας. Ας τον εκμεταλλευτού-με με έξυπνες κινήσεις στην κουζίνα.

1. Βράστε το νερό στο οποίο θα βράσετε τα ζυμαρικά αρχικά στον βραστήρα, συνεχίστε με το βράσιμο των ζυμαρικών στην κατσαρόλα.

2. Προτιμήστε τα φρέσκα ζυμαρικά που βράζουν πολύ πιο γρήγορα.

3. Ετοιμάστε μεγαλύτερη ποσότητα σάλτσας ντρέσινγκ και διατηρείστε την στο ψυγείο σε γυάλινο μπουκάλι.

4. Χρησιμοποιείστε έτοιμη πλυμένη σαλάτα, που το μόνο που θα έχετε να κάνετε είναι να την ξεβγάλετε λίγο με νερό.

5. Λιώστε την σοκολάτα σε φούρνο μικροκυμάτων. Προ-τιμήστε δάκρυα που λιώνουν σε ένα μόλις λεπτό.

6. Κόψτε το κρέας του κοτόπουλου ή το ψαρονέφρι σε λεπτές φέτες. Μια φετούλα του ενός εκατοστού χρειάζεται το πολύ 5-6 λεπτά για να ψηθεί.

7. Μαγειρέψτε σε κινέζικο γουακ. Έχει πολύ λεπτό τοί-χωμα και έτσι το φαγητό ψήνεται στο λεπτό.

8. Πολτοποιείστε στο μούλτι αντί να ψιλοκόψετε. Το κρεμμύδι που γλυκαίνει το φαγητό ψήνεται πολύ πιο γρήγο-ρα έτσι.

9. Βράστε μεγαλύτερη ποσότητα από όσπρια, όπως φα-κές ή χάντρες και μετά χωρίστε τα σε μερίδες και βάλτε τα στην κατάψυξη.

10. Φτιάξτε ένα μείγμα σκόρδου με ελαιόλαδο και κρα-τήστε το στο ψυγείο για να νοστιμέυουν όλα τα φαγητά σας.

10 ΜΥΣΤΙΚΑ ΚΑΙ tIPS ΓΙΑ ΚΑλΟ ψΗΣΙΜΟ ΣΤΑ ΚΑΡβΟΥΝΑ

Θέλετε να γίνετε ειδικοί στο ψήσιμο του κρέατος στα κάρβουνα; Διαβάστε όλα Μυστικά και tips για να γίνε-

τε ο πιο επιθυμητός ψήστης της παρέας σας. Δείτε όλες μας

τις συνταγές για ψητά.1. Επιλέξτε μια ψησταριά με κάρβουνο. Η αληθινή απόλαυ-ση έρχεται όταν το κρέας είναι καπνισμένο σε άγριο κάρ-βουνο από ξύλο δρυ, με προσανάμματα όπως κουκουνάρια, κληματόβεργες, ξερά κλαδιά από μυρωδικά όπως θυμάρι, δενδρολίβανο κτλ,2. Επιλέξτε κομμάτι κρέατος που έχουν πολύ λίπος. Το λίπος βοηθάει να μείνει το κρέας ζουμερό και έτσι κι αλλιώς καίγεται κατά το ψήσιμο. Τα στεγνά κομμάτια κρέατος θα γίνουν σκληρά, εκτός κι αν τα ψήσετε ελάχιστα, δηλαδή μείνουν εντελώς άψητα μέσα, αυτό που λέμε μπλε.3. Όλα τα λευκά κρέατα, χρειάζονται μαρινάρισμα πριν μπουν στην φωτιά για να νοστιμέψουν .4. Επίσης το αγριογούρουνο χρειάζεται μαρινάρισμα για να μαλακώσουν οι μυϊκοί του ιστοί πριν μαγειρευτεί, διότι αλλιώς γίνεται πάρα πολύ σκληρό.5. Η σωστή φωτιά είναι ένα από τα πράγματα που θα δώ-σουν τέλειο αποτέλεσμακι έτσι καλό θα ήταν να δείτε το βίντεο για να μάθετε να ανάβετε τα κάρβουνα6. Η σχάρα θα πρέπει να είναι πάντα καθαρή πριν την χρη-σιμοποιήσουμε και έτσιτην ξύνουμε με σύρμα, μετά την απολυμαίνουμε με ξίδι ή λεμόνι και αφού κάψει καλά, πριν βάλουμε το κρέας πάνω την αλείφουμε με λίγο λάδι.7. Δεν τρυπάμε ποτέ μας το κρέας κατά την διάρκεια του

Τα μυσΤικα Του σεφ:συμβουλεσ και μικρα μυσΤικα που θα απογειώσουν Τη μαγειρικη σασ

Καμία φορά χρειάζε-

ται να γνωρίζουμε κάτι

ακόμα ώστε να

αγγίξουμε το τέλειο!


ψησίματος, διότι έτσι χάνει τους χυμούς του. Το αναποδο-γυρίζουμε με τσιμπίδα.8. Μη βιαστείτε να γυρίσετε το κρέας. Θα γυρίσει εύκολα όταν έχει ψηθεί σωστά στην υπολογισμένη ώρα.9. Όταν το κρέας βγει από τα κάρβουνα, πρέπει να μείνει σκεπασμένο για 5-10 λεπτά, ανάλογα με το μέγεθος, πριν σερβιριστεί έτσι ώστε όλα τα ζουμιά, που περιέχουν την νοστιμιά, να στερεοποιηθούν και πάλι μέσα στον ιστό του κρέατος.10. Αν πρόκειται να ψήσετε ψάρια στο ίδιο barbecue, καλό είναι να χρησιμοποιήσετε άλλη ψησταριά. Τα λαχανικά μπο-ρούν να ψηθούν στην ίδια.

10 ΜΥΣΤΙΚΑ ΓΙΑ ΝΟΣΤΙ-ΜΟ ΜΠΙΦΤΕΚι

1. Το νούμερο 1 μυστικό για αφράτα μπιφτέκια είναι το

πολύ – μα πολύ καλό πλάσιμο του κιμά. Όσο περισσότερο το πλάσετε τόσο περισσότερος αέρας θα εισχωρήσει στο κρέας. Οπότε πλάθετε τον κιμά σηκώνοντας τη μισή ποσό-τητα, τοποθετώντας τη πάνω στην άλλη και πιέζοντας με τις παλάμες προς τα κάτω.2. Ο κιμάς θα πρέπει να είναι περασμένος στη μηχανή δυο φορές, ώστε να κολλάει πιο εύκολα και να μην διαλύεται.3.Προσθέστε στον κιμά τριμμένη ντομάτα που κάνει τα μπιφτέκια πολύ μαλακά.

4. Αν το κρέας που επιλέγετε για τον κιμά είναι άπαχο και σκληρό τότε προσθέστε στην συνταγή σας ούζο ή κρασί ή ξύδι που σπάνε τις ίνες, μαλακώνουν το κρέας και το μαρι-νάρουν.5. Αφού πλάσετε τον κιμά για 5-6 λεπτά, προσθέστε τριμμέ-νο κρεμμύδι (όχι κομμένο) και τα υπόλοιπα μυρωδικά που χρησιμοποιείτε, αφήστε τον κιμά να κάτσει για μερικές ώρες για να ενωθούν οι γεύσεις και τα αρώματα.6. Αποφύγετε την τριμμένη φρυγανιά αντίθετα βάλτε στον κιμά μουσκεμένο μπαγιάτικο ψωμί ή μουσκεμένο παξιμάδι.

Ο φρυγανιά τραβάει τα υγρά του κιμά με αποτέλεσμα να μπι-φτέκια να είναι σκληρά.7. Πλάστε το κάθε μπιφτέκι για μερικά λεπτά ρίχνοντας το από τη μια παλάμη στην άλλη. Έτσι ο κιμάς θα μείνει ενωμένος και δεν θα σπάει στις άκρες.8. Τα μπιφτέκια σας πρέπει να είναι ίδια σε μέγεθος για να ψηθούν ομοιόμορφα. Αν κά-ποια είναι πιο μικρά θα ψηθούν πιο γρήγορα και μέχρι να γί-νουν τα μεγάλα θα στεγνώσουν και θα είναι σκληρά.9. Προτιμήστε να ψήσετε τα μπιφτέκια σε εξωτερική ψηστα-ριά ή με γκάζι ή ακόμα καλύτε-ρα στα κάρβουνα.10. Αλλιώς ψήστε τα μπιφτέ-κια σε ταψί με λίγα υγρά όπως λάδι, κρασί και λίγο νερό ή λάδι, νερό και λίγη μουστάρδα ή λάδι, ξύδι (απλό ή βαλσάμι-κο) και νερό.


Μιλφέιγ Μέλιτζάνάς Μέ κάτςικιςιο τυρι κάι Μάνιτάριά

ΥΛΙΚΑl 200 γρ. μικρά λευκά μανιτάριαl 1-2 κουταλιές ελαιόλαδοl 1-2 σκελίδες σκόρδο με την φλούδαl 32 φέτες μελιτζάνας πάχους ½ εκ.l 400 γρ. μαλακό κατσικίσιο τυρίl 1 κουταλιά έξτρα παρθένο ελαιόλαδοl 1 κουταλιά πουρέ σκόρδουl 10 φύλλα πλατύφυλλου βασιλικούl ½ δόση ζύμης για στρούντελ, χωρίς ζάχαρη

ΕΚΤEΛΕΣΗ:Καθαρίζουμε τα μανιτάρια σκουπίζοντάς τα καλά με ένα

βρεγμένο πανάκι. Κόβουμε τις μελιτζάνες και τις αφήνουμε να ξεπικρίσουν με αλάτι για μία ώρα περίπου. Τις ξεπλένουμε καλά και τις αφήνουμε να στεγνώσουν. Προθερμαίνουμε το φούρνο στους 180°C. Σε ένα τηγάνι σοτάρουμε τα μανιτάρια με 2 κουταλιές από το λάδι και το σκόρδο, φροντίζοντας να μείνουν al dente. Προσθέτουμε αλάτι και άσπρο φρεσκοτριμμένο πιπέρι. Απλώνουμε τις μελιτζάνες σε λαμαρίνα και τις βάζουμε στο φούρνο να στεγνώσουν μέχρι να μαλακώσουν και να γίνουν ελαφρώς τραγανές. Αναμειγνύουμε το τυρί με το υπόλοιπο λάδι,

τον πουρέ σκόρδου και το βασιλικό καθώς και τα έτοιμα πλέον μανιτάρια, κομμένα και αυτά. Ανοίγουμε τη ζύμη σε πολύ λεπτό φύλλο και με ένα ποτήρι ή μπολ κόβουμε δίσκους διαμέτρου 10-12 εκ. Βάζουμε τους δίσκους σε μια λαμαρίνα του φούρνου στρωμένη με λαδόκολλα και ψήνουμε μέχρι να πάρουν χρώμα περίπου 20 λεπτά. Στήνουμε το μιλφέιγ στρώνοντας διαδοχικά φύλλο, μελιτζάνα, μίγμα κατσικίσιου τυριού, μελιτζάνες και πάλι φύλλο και ούτω καθ’ εξής. Σερβίρεται με λάδι αρωματισμένο με βασιλικό, και κονκασέ ντομάτας..

ςάλάτά χρωΜάτιςτων ζυΜάρικων Μέ λιάςτή ντοΜάτά & βάςιλικο

ΥΛΙΚΑl 500 gr βίδες βρασμένες και στραγγισμένεςl 8 ψιλοκομμένες λιαστές ντομάτεςl 2 κουταλιές της σούπας κάππαρηl 2 κουταλιές της σούπας ψιλοκομμένο βασιλικόl 1 πακέτο 200 gr Cream Cheese Philadelphial 1 σκελίδα σκόρδο ψιλοκομμένοl 1/4 κούπας balsamicol 1/2 κούπα ελαιόλαδο


l αλάτι & φρεσκοτριμμένο πιπέριl ελιές & φύλλα βασιλικού για γαρνίρισμαι

ΕΚΤEΛΕΣΗ:Όταν φτιάχνουμε σαλάτα ζυμαρικών, βράζουμε τα

ζυμαρικά και αφού τα στραγγίξουμε καλά, τα ξεπλένουμε με κρύο νερό, ώστε να φύγει το περιττό άμυλο και να μην κολλάνε τα ζυμαρικά μεταξύ τους. Ανακατεύουμε σ΄ ένα μπολ τις βίδες, τις λιαστές ντομάτες, την κάππαρη, το βασιλικό και το Philadelphia. Χτυπάμε στο blender το σκόρδο, το balsamico, το ελαιόλαδο, το αλάτι και το πιπέρι και περιχύνουμε τη σαλάτα ζυμαρικών. Γαρνίρουμε με ελιές και φύλλα βασιλικού και σερβίρουμε τη σαλάτα κρύα.

Ξιφιάς ςοuβλάκι ςτή ςχάρά

ΥΛΙΚΑl 20-24 κομματάκια ξιφία, συνολικού βάρους 675- 800 γρ. περίπουl 2 κρεμμύδια κομμένα στα τέσσεραl 2 κόκκινες ή πράσινες πιπεριές καθαρισμένες από τους σπόρους και κομμένες στα τέσσεραl 75 ml έξτρα παρθένο ελαιόλαδοl 1 σκελίδα σκόρδο λιωμένοl 1 μεγάλη πρέζα αποξηραμένη ρίγαvηl αλάτι και πιπέρι

ΕΚΤEΛΕΣΗ:Για το τεμάχισμα του ψαριού, ο ψαράς σας θα σας

κόψει τον ξιφία σε κύβους, αν του το ζητήσετε, αλλά, αν προτιμάτε να κόψετε μόνοι σας το ψάρι, θα χρειαστείτε 800

γραμμάρια ξιφία. Οι κύβοι του ψαριού θα πρέπει να είναι αρκετά μεγάλοι, 5 εκ. περίπου η κάθε πλευρά.

Κόβουμε προσεκτικά το κρεμμύδι σε μεγάλα κομμάτια και την πιπεριά στη μέση. Φτιάχνουμε τα σουβλάκια περνώντας στα καλαμάκια έξι από τα κομμένα κομμάτια ξιφία, διαχωρίζοντάς τα μεταξύ τους με κομμάτια πιπεριάς ή κρεμμυδιού. Τα βάζουμε σε ένα ταψί και τα αφήνουμε μέχρι να ετοιμάσουμε η σος.

Σε ένα μπολ, χτυπάμε το λάδι, το σκόρδο και τη ρίγανη. Προσθέτουμε το αλάτι και πιπέρι και συνεχίζουμε το χτύπημα. Με ένα φαρδύ πινέλο αλείφουμε με τη σος τα σουβλάκια, φροντίζοντας ώστε να πάει αρκετή σος παντού.

Προθερμαίνουμε το γκριλ στο φούρνο ή ετοιμάζουμε τα κάρβουνα στη ψησταριά. Βάζουμε το ταψί στο φούρνο στη πρώτη σxάρα κάτω από το γκριλ, ή βάζουμε τα σουβλάκια στη σxάρα της ψησταριάς, φροντίζοντας να μην είναι πολύ κοντά στη φωτιά. Ψήνουμε για 8-10 λεπτά γυρίζοντάς τα συνεχώς, μέχρι να ψηθεί το ψάρι και οι πιπεριές και τα κρεμμύδια να καψαλιστούν στις άκρες τους. Κάθε φορά που γυρίζουμε τα σουβλάκια τα αλείφουμε με τη σος.

Σερβίρουμε αμέσως τα σουβλάκια, με δροσερή σαλάτα από ντομάτα, αγγούρι, κρεμμύδι και ελιές.

ςοκολάτένιά πάγωτοΜπιςκοτά

ΥΛΙΚΑl 2 πακέτα μπισκότα σοκολάτας cookiesl 1 σακουλάκι σταγόνες σοκολάταςl 1 κιλό παγωτό κρέμα / σοκολάτα

ΕΚΤEΛΕΣΗ:Ένα διασκεδαστικό παιχνίδι επιδόρπιο που θα κάνει τα

παιδιά να συμβάλουν στην κουζίνα. Αφήνουμε το παγωτό έξω να μαλακώσει λίγο. Με ένα κουτάλι παίρνουμε λίγο παγωτό και γεμίζουμε ένα μπισκότο και κλείνουμε με ένα άλλο. Σε ένα μπολ ρίχνουμε τις σταγόνες σοκολάτας και κυλάμε εκεί μέσα τα σάντουιτς του παγωτού. Eπαναλαμβάνουμε για όλα τα μπισκότα και τα βάζουμε στην κατάψυξη να σφίξουν για τουλάχιστον τρεις ώρες.


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soon, you may not be able to ignore how many calories are in the breakfast sand-

wich or doughnut you like to stop for in the morning.

the food and drug Administration on tuesday will release new rules that will re-quire chain restaurants with 20 or more lo-cations to begin posting calorie information on their menus.

“Americans eat and drink about one-third of their calories away from home, and peo-ple today expect clear information about the products they consume,” fdA Commissioner Margaret A. Hamburg said in a statement.

the labeling rules will take effect a year from now. they will apply not only to menus and menu boards at sit-down and fast-food restaurants, but also to other retail food establishments with 20 or more loca-tions, such as convenience stores and movie theaters. Even some prepared foods sold in supermarkets will be covered.

“the new rules around menu labeling are terrific,” says Margo Wootan of the

Center for science in the Public Interest.Pizza chains had argued that it would

be tough to comply with calorie label-ing, given all the possible topping com-binations, so they are being given the flexibility to post calorie information by the slice rather than the whole pie. And, yes, the pizza chains will be required to include calorie counts on menus posted for online ordering as well.

Wootan has been pushing for calorie labeling for a decade. With Americans spending 50 cents of every food dollar on foods prepared outside the home, she says, the fdA had to expand its calorie-posting requirements beyond restaurants — even vending machines are included.

“once this [vending machine] provision goes into effect, people will be able to see outside the machine how many calories are in each vended item,” Wootan notes.

Calorie labeling became required by law in 2010 as part of the Affordable Care Act, but implementation has been delayed for

several years. the idea is that, with calorie information in full view, people will pay attention and order healthier options. But does it work?

the National restaurant Association is-sued a statement saying it strongly believes in the importance of providing nutrition in-formation to consumers. With the new fdA regulation, the industry group says, diners around the country — from Portland, ore., to Portland, Maine — “will have a new tool to help them make choices that are right for them.”

Not everyone is happy with the rules. the American Pizza Community - a group comprised of large pizza companies, re-gional chains and franchise owners - says the labeling rules will be onerous for small business.

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MESSAGE FROM THE PRESIDENTpge-nj.com/PanGregorianMgzSPR15.pdf · 2015. 6. 25. · της...

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Transcript of MESSAGE FROM THE PRESIDENTpge-nj.com/PanGregorianMgzSPR15.pdf · 2015. 6. 25. · της...