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Jim Lopolito

Food Fair Contributing Business Editor

In addition to his services as Senior Business Editor with Food Fair,
Jim is President of  
Lopolito Hospitality Consultants, Corp. They are a New York based consulting firm that provides forward-thinking review and solutions to businesses in the hospitality industry.
Reach out to Jim through his website:
From Risk to Regulation:
How Safe Are Our Food Deliveries?
by Jim Lopolito

Food Fair Contributing Business Editor

"...encourages food preparers to “have strict liability principles and to make the decisions and investment to prepare food properly and also check the product they receive.”

Meat Me In The Receiving Department. A Training Lesson in Receiving Procedures and Menu Cost Correlations.  

by Jim Lopolito

Food Fair Contributing Business Editor 

This session is for many of our foodservice Owners and Managers, and especially startups or businesses that struggle to reach profitability.  This is a detailed receiving procedures example and how it influences your menu pricing decisions. 
by Jim Lopolito

Food Fair Contributing Business Editor

Expenditure Behavior Management “EBM” is an awareness driven decision-making practice.

Dec 27,2020

The Consideration of Ghost Kitchens

Looking past the difficulties, rethinking what is going on right now in your kitchen and deciding if other possibilities can be realized.


A Ghost Kitchen is one such opportunity.

While a Ghost Kitchen is not for everyone, if you have the capability for additional output from your existing kitchen this may be something to consider. Even if you do not believe it, the COVID era has brought on opportunity like no other to the restaurant industry. If you plan right, you can gain some of the lost revenue through the closed locations in your area.

While the GK idea has been around for a while, the COVID era has opened the door as the perfect time for this concept to be further evaluated. Also called the delivery kitchen and other names...

JL Letter.jpg

Read Jim Lopolito's letter on LinkedIn.


September 15, 2020

Mayor Bill de Blasio

City Hall

New York, NY 10007

Dear Mayor de Blasio,

I am writing to you regarding the opening of indoor dining, current conditions, and what should be implemented to offer safer environments. Let me begin by offering what I see from the perspective of a hospitality consultant going into these businesses to train. 

Hospitality businesses are attempting to meet assigned regulation guidelines with a lack of proper direction, and I believe that this is having an impact on the results of safer conditions throughout the restaurant industry. Governments have put out these regulations, however, most owners and managers have not read them and no one has trained these businesses to perform the way the regulations are specified.  


I believe that increased cases could be caused by this fact, and I will explain why I believe this.

I observe a lot of copycat solutions being implemented where a business just follows what they are seeing or undertaking at the business down the block. Business owners have not been trained to follow the government regulations, and there is certainly training necessary to implement some of the requirements. 


Most will implement the wearing of masks and are proactive with cleaning, but they are not really doing a good job of this. Many masks are homemade and cleaning procedures are marginal at best.

I see chemicals that are being used incorrectly or they are just using the wrong chemical altogether. In addition, adhering to chemical contact times or dilution properties is not something they know or even understand. Just watch when a server wipes down and dries a table quickly without allowing the contact time of the chemical to occur. There is an important element to disinfecting where chemicals have a contact time, for example, from one to ten minutes of a wet application to be effective. 

The governments have mistakenly assumed that this training is part of the experience of the restaurant owner or manager. 

At the same time, businesses believe that they are doing everything correctly, but they aren’t. For example, the other day I was in a restaurant where they were using a grease cutter on tables and menus. 

Most grease cutters require additional PPE like gloves and goggles, and these were not being used. I read the label on the bottle and there was this PPE requirement and the chemical used did not kill SARS-CoV-2. Another location was using Windex, while another was using a sanitizer that does not kill the virus. These failures to understand proper chemical usage and procedures are common and unnecessary.

Employees are being trained by owners and managers that really have not read the regulations properly and have no business performing the training in the first place. It can be observed where social distancing is not enacted properly, the setup of dining tables or staff stations under the six foot rule is not measured or complied with, and many do not understand effective disinfection procedures with tables or other touchpoints or how often this is necessary. 


Owners and managers are directing staff with wrong or inconsistent procedures or not monitoring the implementation, and this is occurring in many locations. Think about an everyday action that no one is paying attention to: a dishwasher that comes in contact with everything and everyone loads un-sanitized service-ware at one end of the dishwasher and then takes out the sanitized service-ware and places this on shelves or in the dining room all without washing their hands or using gloves. This is just a small sample of what is ongoing every day with no one even thinking twice about this action. 

The assumption that foodservice owners and managers have been trained to understand the regulations or effective disinfection procedures is adding to the dilemma. Back-of-house sanitation has finally moved to the front-of-house, but the management of the scenarios has not taken on the considerations of the additional training required. Consider if there were a broad training program that each business could view that outlines many of the details that I am pointing out, and consider the positive results that could occur from this benefit. 

Reach out if you would like more information to implement a training program.

Jim Lopolito, President

Lopolito Hospitality Consultants