​In the Michigan foodservice landscape, the most expensive ingredient isn’t premium protein or morel mushrooms—it’s the time lost between the back office and the line. As operators navigate a landscape of tighter margins and fluctuating supply chains, the distance between the walk-in freezer and the back office has never felt longer.
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At Gordon Food Service, we understand that our customers need tools that work as hard as they do. That is why we are proud to share the latest evolution of our mobile technology: the newly revamped Gordon Now app.
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​An Operations Center in Your Pocket
​For years, the "office hour" has been a necessary evil for chefs and owners—a period of being tethered to a desktop to cross-reference inventory and place orders. The revamped Gordon Now app effectively dissolves that barrier.
By integrating directly with our Gordon Ordering platform, the "office" is wherever you happen to be. Whether in the walk-in, on the loading dock, or even at home, your cart is always available and up to date. And coming soon, Gordon Now plans to add visual search and the ability to order specialty products and non-stock items, finding exactly what you need has never been more intuitive.
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Real-Time Decisions for Real-Time Kitchens
​Productivity in a high-volume kitchen thrives on certainty. Gordon Now replaces "best guesses" with live data, allowing managers to pivot their labor and menus before a problem even hits the kitchen door:

• Logistical Foresight: Delivery truck tracking and real-time manifests allow you to schedule prep teams exactly when the product arrives, eliminating costly "standing time."
• Instant Menu Mitigation: Short-ship alerts notify you of out-of-stock items immediately, providing the window needed to adjust a nightly special or find a substitute before the first ticket is rung.
• Connectivity Without Constraints: Recognizing that Michigan’s historic buildings and rural locations often have "dead zones," the app’s Offline Mode ensures you can keep working in the deepest basement freezer without losing a single line item.

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​Support at Your Fingertips
At Gordon Food Service, we know running a kitchen is more than just ordering food. What happens when your equipment needs servicing or breaks down during a busy rush? Through Gordon Now, our InnoServ technicians are just a quick service request away, bypassing phone calls and paperwork.
You also have instant access to essential contact information like sales reps and customer support, and the ability to leave feedback by rating your delivery. This transparency ensures your voice is heard and helps us maintain our commitment to always put the customer first.
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​The New Standard of Productivity
​The evolution of the Gordon Now app reflects a broader shift in the industry: the move toward a more intuitive, tech-enabled kitchen. Available in English, Spanish, and French, it is designed to empower every member of a diverse culinary team. In the end, it’s about more than just an updated app; it’s about providing Michigan’s foodservice leaders with the freedom to step away from the screen and get back to serving their customers with excellence.
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Get Started Today: Experience this new level of productivity for yourself. Download Gordon Now in the App Store or Google Play Store today. Existing users simply need to update their app and sign in with their current Gordon Ordering credentials.

Q:  Nonalcoholic beverages are trending among customers. What do I need to know about regulations and licenses to sell nonalcoholic beverages at my establishment?
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A: Data shows that younger generations are drinking less beer and other alcoholic beverages and are instead opting for more nonalcoholic (“NA”) options. Because of this trend, many manufacturers have produced products which are nonalcoholic in nature. These products are fun, flavorful, and popular.
However, nonalcoholic beer and other nonalcoholic beverage products are nonetheless regulated by the Michigan Liquor Control Commission (“MLCC”) depending on the alcohol content and the process in manufacturing. Plus, age restrictions do apply.
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​Non-Alcoholic Wine & Spirits 
NA wine and spirit products that contain less than 0.5% alcohol by volume (“ABV”) are not regulated by the MLCC under the Michigan Liquor Control Code (“Code”). Therefore, the sale of these products does not require a license to manufacture, distribute, sell or serve. Since these products are not regulated by the MLCC, there are no age restrictions to purchase these products.
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On the other hand, wine and spirit products containing 0.5% or more ABV are regulated products that must be manufactured, distributed, sold, and served by businesses that are licensed by the MLCC. One must be 21 years of age to purchase and consume wine and spirits that meet this ABV threshold. 
​

Non Alcoholic Beer & Seltzers
Beer is a different animal. The definition of beer in the Michigan Liquor Code includes NA beer containing less than 0.5% ABV. Beer is defined as a beverage obtained by alcoholic fermentation of an infusion of barley, malt, hops, sugar, or other cereal in potable water that contains less than 0.5% ABV, including a beverage that contains zero alcohol.  Beer is also referred to as a “cereal beverage.”  A retailer must have a liquor license to sell NA beer. Further, if the NA beer is a cereal beverage, it may only be sold to people 18 years of age or older regardless of alcohol content. The age restriction is found in the Michigan Penal Code.
​​
Seltzer, if manufactured through the brewing of sugar, even though it contains less than 0.5% ABV, is similarly regulated by the MLCC such that retailers must have a liquor license.  Again, the age requirement is 18. 
There is a distinction regarding the sale of NA beer or seltzer which is made without alcoholic fermentation. These products can be sold by retailers without liquor licenses.  Therefore, there are no age restrictions; any person can legally purchase NA beer or seltzer made in this way.
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Other Non-Alcoholic Notes
If you are a licensed retailer, you should take care when selling NA products, as not all NA products can be sold to people under 18. And even while the law does allow 18-year-olds to buy NA beer, many retailers cut down on confusion by adopting internal policies that require customers to be at least 21 to purchase anything with “beer” or “wine” in the name. 

​Get to know Representative Steve Frisbie, a first-term legislator representing House District 44. Serving Battle Creek and surrounding communities like Albion and Springfield, Rep. Frisbie was elected in 2024 and has taken key leadership roles on House committees, but before running for office, he worked in diverse jobs that range from paramedic to professor to county commissioner. 

​1.   It’s a New Year! What goals do you have for your district in 2026?
 Continuing to seek input from my constituents on their needs, as well as ensuring the 44th District can develop and become prosperous, I will continue to seek solutions that lower the cost of living and remove burdensome barriers that slow and eliminate business growth.
 
2. This is your first term in the Michigan House of Representatives, representing the 44th District, including Battle Creek and other areas in Calhoun County. What has your experience been like?
 I have loved this experience, and I understand the trust put into me by my district. Working hard for my neighbors and constituents has allowed me to meet many new people and learn so much.​

3.   Before running for office, you served as a paramedic, volunteered as a firefighter, and taught at a community college. How has your diverse background prepared you to be a legislator?
 With such a well-rounded background, it helps me understand diverse perspectives and identify solutions for common issues like road funding, for one. I was a county commissioner for seven terms and in that time, we consolidated our roads department under the county (so I became a de facto road commissioner). When we began to sit down and compile a roads plan, the ability for me to say “this is what works and doesn’t work” at the county level was invaluable.
 
Being a paramedic and firefighter taught me how to prioritize issues, deciding what is important and what is a distraction. How can I best sort through large swaths of information and create the best solution going forward? It also taught me two key lessons that I feel apply to state government. The first is that the best leaders are listeners. It is not my job to tell my constituents how to feel but to hear their concerns and come up with the best path forward. The second is that chaos will happen, but it can be controlled and navigated with a calm head.  
​

4.      You recently released an op-ed in the Detroit News about economic development priorities in Michigan. How does Michigan’s hospitality industry play a role in your vision for Michigan’s economy?
Michigan’s hospitality industry has always played a vital role in the Michigan economy. From destination dining to lodging, sporting events, sparkling beaches, and outdoor activity options, Michigan offers something for everyone. The Pure Michigan campaign has spotlighted our offerings to others throughout the country and globally. I see the hospitality industry continuing to grow as Michigan becomes more and more of a tourist destination, which makes it all the more important that we take action to reduce any burdens for hospitality businesses. 
​

5.  You attended the Michigan ProStart Competition, which is a statewide competition hosted by the Michigan Hospitality Foundation to showcase the skills of rising culinary stars. It’s taken place two years in a row in downtown Battle Creek. Can you tell us what you saw and why these career-training programs are important?
The competition was a sight to behold. I was amazed by the level of talent competing and proudly demonstrating their newly learned culinary skills. When those students worked together as a team and then presented their final product for judging, I was amazed by the complexity by which they operated. Several students indicated they had found their passion and were hoping to pursue a career in the culinary industry. They were learning about those career options from experts throughout the day as well.
 
When you can connect a student with a passion, a career is born. I’ve said it before and I’ll continue to say: give students more pathways to a career and we will have one of the best education systems in the world. Motivated learners are successful learners.
 
6.   Last Question! What’s your favorite destination in Michigan? 
Several! The Big House on a football Saturday, Comerica Park, or sitting in my tree stand during hunting season.

Few embody the spirit of hospitality and the tenacity of teaching better than Chef Elissa Penczar, the Michigan Hospitality Foundation’s 2025 ProStart Educator of the Year.
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With over 23 years of teaching the culinary arts, Chef Elissa is known for being relentless in the best way. She challenges her students to think bigger, work harder, and care deeply about the food they create and the people they serve – and she doesn’t just teach these qualities. She leads by example. 

​When her own children came home from elementary school complaining about “disgusting” lunches, Chef Elissa didn’t commiserate. She brought the problem to her high school students and had them redesign the menu. When funding wasn’t available to support those changes, she taught herself how to write grants.
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Chef Elissa has been teaching hospitality and foodservice courses at the Muskegon Area Career Tech Center, giving West Michigan students the culinary foundation and professional development opportunities to thrive in hospitality careers, for over 20 years.

She's become more than a teacher, going beyond the curriculum to create creative solutions to improve nutrition, connect students with locally-sourced ingredients, and learn to use seasonal produce in menu development. She’s become a certified “Food Renegade.” 
​

Launching the Creating Healthy Schools Muskegon County initiative, Chef Elissa Penczar has inspired her students to be community leader by playing active roles in developing menus and reimagining healthy and delicious school meals in Muskegon County schools. The Creating Health Schools has secured millions of dollars in grant funding, transformed how local school districts approach food service, and empowered students to take leadership in the foodservice industry.

This pioneering work earned Chef Elissa national recognition as one of just 10 Food Renegades by the Chef Ann Foundation nationwide.

“Being a school food renegade validates and celebrates the efforts of everyone working to engage kids, schools, farmers, and the community in our local food systems and in our health,” Chef Elissa said. “It gives voice to the importance of questioning the status quo and challenging ourselves to find better solutions.”
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It’s not the only time Chef Elissa earned national attention for Muskegon students; many of her ProStart students have seen their work published in health journals and even presented to visiting USDA dignitaries.

 Her signature project, the Child Nutrition Recipe Box, features student-created recipes like the Harvest Muffin—a whole-wheat muffin packed with diced apple, sweet potato, and puréed navy beans for a protein boost. Dreamed up by a ProStart student, the Harvest Muffin recipe was so successful it was mass-produced by the MSU Product Center and is now a staple in school lunches across Muskegon County.

But the most meaningful outcomes aren’t measurable in grants or publications. Chef Elissa’s former students often come back with stories of success, crediting her care and excellence as key inspirations for their lives after school.
One alum shared that college coursework felt familiar and manageable after learning at the Muskegon Area Career Tech Center. “Chef Elissa, I am rounding out my first semester at GRCC.  My Menu Planning and Nutrition class  project includes creating a restaurant concept with a designed menu, including some nutritional analysis.  I want to thank you for the work that we did at the MACTC (Muskegon Area Career Tech Center).  I feel very prepared for this, and it all seems familiar,” said alumnus Alix Draves.

Another wrote simply, “I stayed in school because, for the first time in my life, I know that people see me and believe I am worthy.”
​
ProStart alumni from Muskegon are now shaping Michigan’s food scene, including Trenton Chamberlain of Chamberlain Restaurant Group and Brand Archer, owner of Smitten Mitten Ice Pops—proof that lessons in flavor development and perseverance can turn into thriving careers. 

Owner Name: Trevor Weirauch ;  formerly John Guettler
Company:  Commercial Kitchen Service Company
City:  Bay City
Year founded:  1976
Website:  www.cksco.com

​​Business niche/specialty: 
Commercial Kitchen Service (CKS) is a Michigan-based business that specializes in restaurant equipment service repair & parts supply.

Why is the MRLA important to you and your business?
The MRLA provides support for the hospitality industry to stay up to date on the always changing, extremely diverse landscape of today’s lodging and restaurant businesses. They help keep the industry strong and growing in a shaky climate.​​

What are 5 reasons your business is unique? 

​1. We provide expertise on time. Our team offers the excellence and expertise to provide services to restaurants – and doing it in a timely manner is one of our main priorities. 
​
2. We save restaurants money. We resource parts for consumers, making sure kitchens run efficiently and have everything they need to succeed, but we pride ourselves on offering the most cost-effective options. 

3. We make repairs convenient for our customers. Our team knows our customers are working around the clock, so we are diligent about planning repairs when they need it and when it suits their schedule.

4. Our employees are the best in the business: Good employees are the backbone to any business and I, Trevor Weirauch, think we have some of the best in the business at Commercial Kitchen Service. Without fail, they are compassionate towards the customer and their needs, thoughtful about the expenses of operating daily, always offer customers their expertise and knowledge towards repairs, and help customers find ways to run kitchens and operations more efficiently.

As we enter 2026, the Michigan Restaurant & Lodging Association is proud to be your voice here in Lansing. Right now, I can tell you that the talk of the town is a certain date: November 3, 2026.
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This year is a key election year for Michigan. After an eight-year run, Governor Gretchen Whitmer is now term-limited, and Michigan voters will elect a new head of government, potentially shaking up the political landscape in the state for years to come. But other candidates will vie for positions in the Michigan legislature and beyond. These races can have significant impacts on the business climate in Michigan, and the MRLA is laser-focused on supporting candidates who have the best interests of the hospitality industry.  
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​Throughout the year, the Michigan Restaurant & Lodging Association will thoroughly research candidates, providing candidates with a detailed questionnaire about their stances on the issues that matter to our industry, and we will back candidates who will get results for you in Lansing. Expect more to come in the lead-up to the primary elections in August and the final election in November.
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However, in election years, the lawmaking process often slows down as elected officials split their time between campaigning and legislating. As far as the MRLA is concerned, this isn’t an excuse to take the foot off the accelerator. We will not allow an abbreviated legislative session to deter us from pursuing a full legislative agenda and go full-speed-ahead as we advocate for your business. 

Here are the issues we have in our focus in 2026: 

• Pure Michigan Funding: Every year, government officials in Lansing craft a budget for the state in what’s called the appropriations process. Adequate funding for Pure Michigan, an award-winning, money-making tourism campaign promoting our state as a primer tourist destination, was not achieved last year. This year, on the 20th anniversary of Pure Michigan, funding is critically important. The MRLA looks forward to continuing to lead on this issue with the Michigan Hospitality & Tourism Alliance, providing a unified voice for hospitality businesses and state tourism organizations across the state. 
• Career Training Opportunities: The MRLA continues to advocate for vital resources to support the Hospitality and Tourism Management and ProStart programs hosted by the Michigan Hospitality Foundation. These lifechanging programs train Michigan’s students with the tools and experiences they need to succeed as culinary innovators, professional leaders, and hospitality stars, all while connecting them with an opportunity-filled career in Michigan’s hospitality industry. 
• Short-Term Rental Regulation Reform: Our priorities have not changed. We will continue to advocate for tax parity by requiring short-term rentals to participate in current lodging taxes. At the very least, 50% of the revenue raised from this tax should go straight to Pure Michigan, helping to fund tourism promotion in Michigan. Additionally, any legislation that regulates STRs needs a reasonable registry system so that local municipalities can properly collect and remit taxes. Lastly, local municipalities must be empowered to enact reasonable zoning restrictions on where STRs can be placed to protect the uniqueness of each community and neighborhood.

​As an industry and as a team at the MRLA, we believe in digging in when the going gets tough. For over 100 years, the MRLA has been proud to be the voice for an industry known for its resilience, creativity, and sheer grit – the hospitality industry doesn’t quit and neither do we. 

​There are two things to know about Peter Beukema, the West Michigan hotelier who is reshaping the landscape for hospitality businesses in Grand Haven and beyond. He is a visionary. And hospitality runs deep in his blood.

​Both are qualities that run in the family. From the ground-up, his parents built Suburban Inns, a hotel management company that today runs seven hotels and four restaurants in Michigan.

After stewarding the family's legacy as the CEO of Suburban Inns, Beukema decided to carve a new path. In 2021, he founded 6PM Hospitality Partners, and since then his leadership has earned wide recognition. He was named one of the Grand Rapids Business Journal’s “40 Under 40” leaders. He’s a committee member of the national IHG Owners Association. He’s also an influential leader in the West Michigan business community, serving as Board Member for the Gerald R. Ford International Airport Authority, the Chair of the Holland Smart Zone, and a Board Member for the Michigan Restaurant & Lodging Association since 2019.

“I’m the 1,000-idea guy,” says Beukema. With a mind that’s always moving and imagining new possibilities, his ideas are shaped by a lifetime of hands-on experience in hospitality, starting from shoveling snow off the sidewalks of his parents’ first hotel in St. Ignace to running dozens of hotels nationwide. Beukema brings his energy, imagination, and curiosity to the role of Chairman of the Board of the Michigan Restaurant & Lodging Association in 2026.

“We did everything on that property,” he remembers, “everything from helping with laundry and housekeeping to closing up the pool area. I plowed the snow and mowed the grass. I even built sidewalks around the hotel with my dad.”
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The Georgian House would become the first of many hotels managed by the Beukema team. In 1979, Peter and Carol officially founded Suburban Inns Inc., a hospitality management company that expanded across Michigan without ever losing its family-first culture.

As the oldest of three boys, Beukema grew up watching his parents tag-team the responsibilities of the business, from front desk management to maintenance. He also traveled Northern Michigan with his mother, who served as an owner’s representative for Best Western, and these experiences had a formative role in his understanding of Michigan’s hospitality industry. "Her passion for hospitality is a big reason I've stayed so involved over the years,” he says.

Over the years, Suburban Inns flourished and expanded to operate three hotels in Holland, three in Grand Rapids, and one in Midland, as well as four separate restaurants– all built from the ground up by the Beukema family.
From a young age, Beukema learned that hospitality was a challenging but rewarding career. “You work hard, and you put in some long and odd hours, but in hospitality you’re really making a difference and putting smiles on people’s faces.”

After attending Northwood University, he enjoyed a 16-year career with Suburban Inns, working his way through operations, climbing the ladder to the CEO position, and guiding the business through the pandemic.
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He was energized by the complexity of the hospitality industry. “I once heard the hotel industry described as a mini city,” Beukema says. “That stuck with me. There are so many moving parts under one roof. That’s where my ideas thrive.”

With many facets under one roof, from commercial to residential spaces, Beukema's love for big-picture thinking found its niche in hotel management. 

In 2021, with Beukema’s vision, the company had reached a point of stability. But Beukema, ever the idea person, felt the pull to new projects. “When the right opportunities came along, I knew it was time to bet on my ideas and take the leap."

That year, Peter Beukema founded his own management company, 6PM Hospitality Partners, and took on new developments like the Doubletree by Hilton Battle Creek, a project that revitalized downtown Battle Creek, and the Hampton Inn & Suites Manistee Waterfront, a waterfront location with views of Lake Michigan. Since founding 6PM Hospitality Partners, Beukema’s vision has accelerated, and his portfolio now includes five Michigan properties, with a new Grand Haven hotel in the works.

While Beukema has branched off from his family’s company, he’s building a legacy of his own with Michelle, his wife of 20 years. A nurse by training, Michelle had long been a key partner behind the scenes, and in 2023, she realized she had a pretty impressive hospitality resume in her own right. Stepping fully into the spotlight, she bought out American Management Company and became the head of the largest female-owned management company in the country.

With properties in nine states, the two companies – and the husband-and-wife duo– work literally side-by-side in a shared office in Zeeland. “We joke that we’re the Brady Bunch of hospitality,” says Beukema.

Their unified expertise is an asset to both teams. “We are stronger together, and we’re rowing in the same direction as two companies,” he says.

To say that Michigan hospitality is a family business for Beukema might be an understatement. Suburban Inns now leads seven hotels in Michigan under the leadership of CEO and brother Brian Beukema; 6PM operates five hotels and keeps expanding; American Hospitality Management manages seven hotels in Michigan alone, with dozens more across the country.

“My family has poured blood, sweat, and tears into this industry,” Beukema says. “That’s why I care so deeply about where it’s headed.” Beukema took action.

His passion for the industry and visionary mindset has been invaluable to the MRLA Board of Directors, on which he’s served since 2019. “Having a seat at the table matters,” he says, “not only to my family, but for the future of hospitality in Michigan.”
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1,000 Plans for 2026: Beukema Lays Out His Vision as Chairman
​
As Beukema steps up as the Chairman of the Michigan Restaurant & Lodging Association, he’s planning to hit the ground running. 

“I’ve got 1,000 ideas of things we could do and focus on,” he says. But if he could end his year as chair with only one accomplishment, it’d be a permanent funding source for Pure Michigan.

“From coast to coast, hospitality is core to Michigan's economy and identity.  Funding Pure Michigan should be a non-negotiable,” he says. 

​Beukema will lead during an election year, with key changes happening in Lansing. After an eight-year tenure, Governor Gretchen Whitmer is term-limited, and Michigan elects a new head of government along with a slate of senators, representatives, and other government leaders. With political change, Beukema sees a new, and increasingly important, opportunity to tell the story of hospitality and Pure Michigan with energy and urgency. 

He’s also concerned about industry profitability, with the cost to book a hotel room or order a sandwich being outpaced by production and labor costs. “For this industry to succeed, our operators need their margins back,” he says.

The Michigan Restaurant & Lodging Association has long been proud to offer discounts and resources to members, easing price burdens and bringing down costs for members in key areas. Beukema can’t wait to do more. “Let’s continue to unite our membership, to find ways that the association can further deliver a return on investment for our members.”
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He points to programs like the Michigan Restaurant & Lodging Fund, a member-owned workers’ compensation coverage program that offers an astounding 48% return on premiums back to MRLA members. As labor costs rise alongside insurance rates, programs like these are invaluable resources for restaurant owners and hotel operators.
“We need to thrive and not just survive,” he said. 

​1,000 Ideas for the Future: Beukema Shares Optimism for the Industry
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For Beukema, optimism comes easily when he thinks about Michigan. From timeless experiences on Mackinac Island, to trendy excursions like “glamping” in the woods to tried-and-true adventures on a ski hill, Beukema sees Michigan as a place of endless possibility for explorers. “Get off the beaten path!” he tells travelers.

Even with inflation on the rise, workforce challenges persistent, a changing legislature, Pure Michigan funding constantly in question, and regulatory obstacles complicating matters for businesses owners looking to grow, Beukema still finds reasons to be optimistic about Michigan hospitality and looks forward to rolling up his sleeves and getting to work – and he encourages MRLA members to get involved and join the work to protect and advocate for the industry. 

“The hospitality industry is a resilient one. We’re bad quitters, and we don’t take no for an answer,” he says.
He’s on a mission to tell the story of Michigan hospitality not only to the incoming legislature in 2026, to advocate for Pure Michigan, but also to the next generation of Michigan residents – starting with his own family.
​
Peter and Michelle Beukema have four children – Easton (18), Carson (16), Campbell (13), and Capri (11) – all of whom have grown up immersed in Michigan hospitality and family teamwork.

While Beukema would welcome a third generation into the business, he and Michelle simply hope their kids are inspired by their hospitality experiences to find what excites them and chase their own 1,000 ideas.

“We remind them daily that it's a hard industry. It's a grind. But it's incredibly rewarding. With a little grit and determination, you really can live the American dream.”

On Veterans Day 2025, the Michigan Restaurant & Lodging Association and the Michigan Hospitality Foundation recognizes and honors those who served in Michigan and beyond, including those who are also members of the Michigan hospitality community. Thank you to the US Navy for helping to share this story of a remarkable ProStart alumnus and US service member. 

Blake Bentz is a proud alumnus of the West Shore Community College and Michigan ProStart program and has served since 2025 as a Culinary Specialist in the United States Navy. Stationed on three ships over the course of his military career, Bentz has proudly served on the USS Dwight D. Eisenhower, the USS Constitution, and the USS Rushmore. He's managed a $5 million food storeroom, provided daily meals for over 6,5000 air craft carrier personnel, and served distinguished guests including governors, state senators, the Secretary of the Navy, and the Chief of Naval Operations. 

He credits much of his success to the lessons he learned as a high school student in the Michigan ProStart program, which opened doors to a fulfilling career in the Navy. A student during the 2014-2015 year, his team earned third place at the Michigan ProStart Competition in the business management competition. He especially thanks his instructors, Lori Le Ray, Connie Watson, and Jared Funk, for their mentorship and dedication. 

“It was an experience that laid the building blocks of my career,” Bentz says of his ProStart training. 

The role of Culinary Specialist is highly-skilled and demanding. Like restaurant chefs, Culinary Specialists are responsible for planning and preparing food for thousands of military members and cover all the details from beginning to end. They prepare food basics, like bread and pizza dough, from scratch. They bake desserts. They produce meat items. They design menus and measure portions and quantities. They oversee sanitation methods. They maintain financial records. 

Even more, the Culinary Specialist is responsible for providing hospitality to every member of the crew. With the galley functioning as a central community space for personnel on board, the Culinary Specialist plays a crucial role in maintaining morale and can be thought of as the "heart of every ship." 

“While the work is physically and mentally demanding, the sense of accomplishment is immense,” Bentz states. “A well-prepared meal can greatly enhance the quality of life aboard, and the camaraderie among culinary specialists and the larger crew fosters strong morale. The pride in serving one’s country and witnessing the positive impact of our efforts is rewarding.”  

To learn more about ProStart, visit the Michigan Hospitality Foundation's website. 

​By Michael Odom, Senior Vice President of Marx Layne

In-studio cooking segments are an incredible opportunity for chefs and restaurant owners to showcase their culinary talents, highlight signature dishes, and give viewers a reason to visit. Whether you are cooking live on air or simply displaying a curated selection of menu items, the way you prepare and present can make or break your media moment.
​
Here is a guide to getting the most out of your time in front of the camera and leaving a lasting impression on both viewers and on-air talent.
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Bring the Full Culinary Journey From Ingredients to Plated Dish
If you are cooking live during your segment, bring your dish to life by showcasing it in stages. Start with the raw ingredients to help viewers understand what goes into the recipe. Then walk them through key preparation steps, leading up to a beautifully plated final product. This visual storytelling approach not only educates but builds anticipation and excitement.
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Keep in mind that most segments move quickly. You will need to bring partially prepped components such as sauces already made, garnishes ready to go, or proteins partially cooked to move efficiently through your demo. Think like a cooking show pro.

Everything Must Be Edible
​No matter what you are showcasing, the most important rule is simple: the food must be fresh, edible, and visually appetizing. Chefs and restaurant teams sometimes make the mistake of pre-plating dishes the night before an early morning segment, but food that sits overnight can appear stale, dry, or unappealing on camera. More importantly, it may not be suitable for on-air talent to taste, which means missing out on that valuable moment of genuine, positive reaction.
If you are not cooking live, plan to use the in-studio kitchen if available to finish or reheat items. This ensures your food is fresh, hot, and camera ready.

Maximize the Table Display
​Whether you are featuring one dish or a full spread, make sure your display is visually appealing and representative of your brand. Use the available table space wisely. Feature a variety of menu items, including food and beverage if possible, to show depth and appeal to different tastes.
Bring decor items to help frame the food and subtly reinforce your brand. This could include:

• Small signage with your restaurant’s name or logo
• Menu printouts or branded packaging
• Table linens that reflect your brand colors
• Props that speak to your restaurant’s theme, such as rustic boards, fresh herbs, or barware

Think of the table as your restaurant’s mini pop-up. It should look delicious, well styled, and intentional.

​Come Prepared With Everything You Need
Many first timers assume the studio will provide everything they need. They will not. You must bring all the cooking utensils, pans, knives, serving spoons, mixing bowls, and plating tools needed for your segment. Always pack extra napkins, gloves, paper towels, serving plates, and anything else required to prep and serve.
Also, know that space in the studio is often limited. Typically, only one chef or one chef and one spokesperson is allowed on air. Be mindful of the footprint you are occupying and work closely with your PR team if you have one to understand those limits ahead of time.

Practice Before You Go Live
Treat your segment like a performance. Practice preparing your dish in advance for staff, colleagues, or friends. Time yourself. Practice speaking while prepping. Make sure you can clearly explain what you are doing while keeping your energy up. This makes for a smoother, more confident on-air delivery. 

Arrive Early. Never Be Late.
​Live television runs on a tight schedule. Arrive early. Never late. You will need time to unload, set up your display, get mic’d, and prep any final touches. Stations reserve the right to cancel segments if guests arrive late or are not ready, and you may not get another shot.
Your PR team will typically help you manage timing and coordination, but it is still your responsibility to be camera ready and punctual.

Know What You Want to Say
​Be ready with clear, concise talking points. Prepare to speak about:

• Your restaurant and what makes it unique
• The dish you are preparing or displaying
• Key ingredients and preparation tips
• What viewers can expect when they visit
• Any seasonal specials, events, or promotions

A great segment balances showmanship and substance. Food that looks and tastes great paired with a compelling story will draw people in.

​Not every restaurant or chef has a dedicated PR team to guide them through the process, and that is okay. The tips above are designed to help anyone, whether you are working with professionals or managing the segment yourself. With careful planning, a little rehearsal, and a clear message, you can deliver a segment that draws attention and leaves viewers hungry for more.

For more information about Marx Layne’s restaurant and hospitality marketing, public relations and digital media services, contact Michael Odom, Senior Vice President, at 248-855-6777 or modom@marxlayne.com. Visit www.marxlayne.com to learn more.

Lanfear nominated Jon for the 2025 Stars of the Industry Award for the incredible heart and the hospitality he shows to everyone around him.  

He knows that being a team member means showing up for each other when things go wrong. “It is not uncommon for Jon to organize GoFundMe pages for team members who lost their home in a fire, has been diagnosed with cancer, is dealing with a tragic accident, or just needs help paying for a funeral,” Lanfear noted.  

He is active in his community, raising funds for children’s sports teams and local schools, and is now bringing up his children in Harrison Township, the same community where he was born and raised.  

First and foremost, Jon is a family man. His favorite way to pass the time outside of work is fishing and boating with his wife and two-year-old son, and his devotion to his family is noted and admired by his teammates at Patton Wings LLC. “Jon exemplifies dedication both professional and personally,” Lanfear says.  
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For Jon, winning the 2025 Marketing Star of the Year Award affirmed that daily kindnesses, which define the spirit of hospitality, do matter. “It means a lot to know that the daily tasks that sometimes go unrecognized are actually recognized.”  ​