■ NJ Hospitality & Tourism
Continued From Page 8
He expects shore vacations will continue to be popular this year . There ’ s not a vacant storefront in Spring Lake , he said . A bookstore and a new restaurant opened during the pandemic . D ’ Amico said the restaurant , Spring Lake Seafood , is faring so well “ my wife and I could hardly get a reservation … and that was at 5:15 .”
Pepenella shares his optimism . “ We ’ re anticipating a very busy summer season ,” she said .
To meet the demand , the industry is trying new approaches to overcome the staffing shortages . Lancellotti said , “ We are trying to elevate the perception of the industry . People don ’ t realize there are good lifelong career positions available .”
She pointed to management positions in hotel , as well as “ rewarding and exciting careers ” in the back and front of the house in restaurants . A new apprenticeship program is also being developed by the association . Restaurants and hotels that take on apprentices will be reimbursed for the staffer ’ s salary while they are in training . The success of the program will also rely on collaboration among restaurants , hotels and colleges , she said .
The industry is also banking on the resurgence of the J1 visa program that had formerly been responsible for bringing 5,000 foreign students to work in New Jersey , especially in jobs down the shore .
Last summer the state Department of Labor and Workforce Development relaxed the restrictions on teenage workers , enabling New Jersedy companies to offer them more hours on the job . Beckson hopes the state considers making the changes permanent . “ It would be good for New Jersey teens ,” she said .
Lancellotti said she and her colleagues will continue to lobby the state for changes to support the industry . There is more than $ 3 billion from the American Rescue Act in the state coffers and she hopes some of it can be allocated to small businesses , restaurants and hotels to compensate them for the expenses they bore during COVID . Some examples of extraordinary costs would be the tents and heaters restaurants used for their outside operations .
Lancellotti said her membership is “ exhausted and burned-out . But they are survivors and they keep on going . It ’ s amazing to see .”
She marveled over the ingenuity that was born during the pandemic . Restaurants learned new and better ways to do business . They improved their websites , revamped their takeout procedures , adopted new technology , used QR codes and even brought robots into some kitchens to do prep work .
“ Many of these things we never saw before . They were developed fast and it was inspiring . These are entrepreneurs . When they see a void or a need , they fill it . That ’ s America for you ,” Lancellotti said .
Some of it comes with drawbacks , however , because automation can eliminate jobs . But Lancellotti said “ hopefully they come back on the other side ” as technology companies expand to deliver the automation .
She remains positive about her industry . “ The restaurant industry and hospitality are all people-oriented . People want to gather . They enjoy being face-to-face . There will always be a demand for that .”
Victorian inns and their gardens bring a vintage elegance to the shore town of Spring Lake , New Jersey .
Photo : Getty Images / iStockphoto / Kirkikis
■ NJ Hospitality & Tourism
Continued From Page 10 Lyndhurst soon caught their eye . When they found it , it included a ballroom , and they drew in Cucci . It became their first venture together but it was short-lived . When the lease expired , they were buying Nanina ’ s .
“ It was always our intent , when we got into this business , to provide for our guests that special occasion or experience that they are going to remember the rest of their lives ,” Cucci said . They employ more than 300 workers to whom they have instilled their culture of excellence . Cucci and his partners are also especially proud that their families have committed to their dream and the second generation is involved .
Over the years they counted themselves lucky for the pride and satisfaction they glean from their growing business . But they concede it was “ very challenging ” during the COVID pandemic . The restrictions imposed on wedding venues and other banquet facilities forced them to postpone many weddings . It was difficult breaking the news to the wedding parties and their families . “ The emotions were horrible . You would get off the phone and have tears in your eyes ,” Cucci said . The owners hope COVID is behind them .
As they look to the future the three owners said they want to continue to expand their empire . “ We are always looking for opportunities ,” Cucci said .
Owners / Partners Vito Cucci , Barry Maurillo and Joseph Maurillo
Photo : Nanina ’ s in the Park
12 COMMERCE www . commercemagnj . com