>>> THIS WEEK ON "BUSINESS BEAT" -- A MAJOR GROUP BACKING OUT.

WHERE THEY'RE ABANDONING THE OFFSHORE WIND FARM.

AND WHY ADVOCATES ARE CALLING FOR AN IMMEDIATE HALT TO ALL WIND FARM CONSTRUCTION.

PLUS, A NEW AVENUE FOR CANNABIS ENTREPRENEURS.

THE STATE RELEASES DETAILS AROUND CANNABIS CONSUMPTION LOUNGES.

AND WE'RE ON SITE AT ONE OF NEW JERSEY'S MOST UNIQUE WEDDING VENUES AS WE PUT THE STATE'S HOSPITALITY INDUSTRY IN FOCUS, HIGHLIGHTING ITS GOALS AND LOOKING AT HOW A RECESSION COULD IMPACT THE INDUSTRY.

THAT'S STRAIGHT AHEAD ON "NJ BUSINESS BEAT."

♪ >>> THIS IS "NJ BUSINESS BEAT WITH RONDA SCHAFFLER."

>>> HELLO, I'M RONDA SCHAFFLER.

THANKS FOR JOINING ME ON "NJ BUSINESS BEAT."

AS NEW JERSEY PUSHES AHEAD WITH PLANS TO DEVELOP OFFSHORE WIND, THERE ARE COST AND ENVIRONMENTAL CONCERN.

PG&E AGREED TO SELL ITS 25% STAKE IN THE OCEAN WIND OFFSHORE WIND ENERGY PROJECT TO A MOVE THAT WILL LIKELY RAISE QUESTIONS ABOUT THE INDUSTRY'S ECONOMIC PROSPECTS.

EVEN AS IT SELLS THE STATE, THEY WILL ACTIVELY SUPPORT OFFSHORE WIND AND IT REMAINS COMMITTED TO THE GOVERNOR'S CLEAN ENERGY GOALS.

MEANTIME, THE DIRECTOR OF THE STATE DIVISION OF RATE COUNCIL IS URGING OFFICIALS TO SCALE BACK A THIRD SOLICITATION FOR NEW OFFSHORE WIND PROJECTS SCHEDULED FOR LATER THIS YEAR.

BRIAN LITMAN CITES THE ECONOMIC UNCERTAINTY THE INDUSTRY FACES CAUSED BY INFLATION, RISING INTEREST RATES AND SUPPLY CHAIN CONSTRAINTS.

THE MURPHY ADMINISTRATION HAS ANNOUNCED A FEW WINS FOR THE WIND INDUSTRY.

INCLUDING ATLANTIC SHORE'S DECISION TO LEASE SPACE AT THE NEW JERSEY WIND PORT IN SALEM COUNTY, WHERE IT WILL CONSTRUCT WIND TURBINES.

BUT OTHERS ARE WORRIED ABOUT HOW OFFSHORE WIND WILL IMPACT THE ENVIRONMENT, ESPECIALLY AS NEW JERSEY AS RECENTLY HAD A NUMBER OF DEAD WHALES WASH ASHORE.

SCIENTISTS HAVE SAID THERE'S NO EVIDENCE TO SUPPORT CLAIMS THAT THE WHALE DEATHS ARE CONNECTED TO OFFSHORE WIND, BUT THEY IS STILL CONCERN AMONG SOME ENVIRONMENTALISTS AND LAWMAKERS.

>> EVERYBODY CARES ABOUT IT.

WE'RE TRYING TO GET TO THE BOTTOM OF IT.

IF IT TAKES TWO, THREE, FOUR WEEKS TO REALLY UNDERSTAND WHAT HAPPENED TO THESE WHALES, THEN THAT IS THE RESPONSIBLE THING TO DO.

>> THOSE ACTIVITIES MAKE A LOT OF NOISE, AND ANIMALS IN THE OCEAN USE SOUND TO COMMUNICATE.

>> OFFSHORE WIND IS NOT THE TOOL THAT DESERVES THE BLAME.

IT'S ACTUALLY THE TOOL THAT IS GOING TO HELP US GET TO CURVE THE IMPACTS OF CLIMATE CHANGE.

>> NEW JERSEY IS SETTING THE STAGE FOR THE OPENING OF CANNABIS CONSUMPTION LOUNGES LATER THIS YEAR.

THE CANNABIS REGULATORY COMMISSION HAS DRAFTED RULES FOR THE OPENING OF THE LOUNGES THAT COULD BE NEXT TO DISPENSARIES WHERE RECREATIONAL MARIJUANA IS SOLD.

UNDER THE RULES, THE SOUNGS COULD BE INDOORS OR OUTDOORS.

THEY WOULD NOT BE ALLOWED TO SELL FOOD, AND ALCOHOL CONSUMPTION WOULD BE FORBIDDEN.

RETAIL OPERATORS ARE ONLY ALLOWED ONE COMP SUCH SHUN AREA.

THERE IS LICENSING FEE, WHICH IS $1,000.

FOR OTHER BUSINESSES, THE FEE IS $5,000.

IF THESE RULES RECEIVE FINAL APPROVAL, NEW JERSEY WOULD JOIN SIX OTHER STATES IN ALLOWING CANNABIS CONSUMPTION LOUNGES.

>>> CAMPBELL SOUP IS BRINGING HUNDREDS OF JOBS TO NEW JERSEY.

CAMPBELL SAYS CONSOLIDATING ITS SNACK DIVISION, RELOCATING JOBS FROM CONNECTICUT AND NORTH CAROLINA TO ITS NEW JERSEY HEAD QUARTERS.

CAMPBELLS WILL MOVE 330 JOBS TO CAM BEN, BRINGING THE TOTAL NUMBER OF JOBS THERE TO 1600.

THE COMPANY RECEIVED TAX INCENTIVES TO UPGRADE ITS H HEADQ HEADQUARTERS.

THE STATE LABOR DEPARTMENT REPORTED THIS WEEK OVERALL JOB DWAYNES CONTINUED IN NEW JERSEY IN DECEMBER WITH 1400 NEW POSITIONS ENTERED.

THE UNEMPLOYMENT REMAINS AT 3.4% IN NEW JERSEY.

>>> BUSINESS EXECUTIVES ARE WORRIED ABOUT A RECESSION.

IN FACT, THAT IS THEIR NUMBER ONE WORRY FOR THIS YEAR, ACCORDING TO A NEW CONFERENCE BOARD SURVEY OF CEOs.

60% OF CHIEF EXECUTIVES IN THE U.S. EXPECT LITTLE OR NO ECONOMIC GROWTH THIS YEAR, AND THEY'RE WORRIED ABOUT INTEREST RATES, INFLATION, AND THEIR WORKFORCES.

TO DIVE DEEPER INTO THE SURVEY, I'M JOINED BY DANA PETERSON, CHIEF ECONOMIST AT THE CONFERENCE BOARD.

DANA, WELCOME TO THE PROGRAM.

IT'S GREAT TO SEE YOU.

AND IT'S AN IMPORTANT TOPIC TO DISCUSS HERE.

IT LOOKS LIKE THE COUNTRY'S EXECUTIVES ARE PRETTY WORRIED ABOUT THE ECONOMY.

>> YES, THEY ARE.

IN FACT, RECESSION IS THE NUMBER ONE FACTOR THAT'S WEIGHING ON THEIR MINDS IN TERMS OF THINGS THAT ARE EXTERNAL TO THE COMPANY.

>> HOW DOES THAT COMPARE WITH THE SURVEY THAT YOU CONDUCTED IN THE PRIOR YEAR?

IS THIS A WORRY THAT'S NOW BEEN KICKED INTO FIRST PLACE?

>> YES, IT HAS.

THE PREVIOUS SURVEY LAST YEAR, RECESSION WAS NUMBER SIX, AND NOW IT'S RISEN TO NUMBER ONE.

WE THINK THAT'S BECAUSE THE FED IS RAISING INTEREST RATES IN THE U.S. AND THAT'S CAUSING CONSUMERS TO BUY FEWER THINGS THAT REQUIRE FINANCING LIKE CARS AND BIG-TICKET PURCHASES.

>> IN FACT, INTEREST RATES, INFLATION, THESE ARE ALSO TOP OF MIND FOR EXECUTIVES, AS WELL.

>> INDEED.

SECOND AND THIRD OF EXTERNAL AREAS ARE INFLATION AND LABOR SHORTAGES.

WE KNOW THAT INTEREST RATES ARE RISING BECAUSE THE FED IS TRYING TO TACKLE ELEVATED INFLATION, WHICH IS BEING DRIVEN BY EXTERNAL FACTORS LIKE HIGH ENERGY AND FOOD PRICES.

BUT ALSO DUE TO VERY STRONG CONSUCHER DEMAND FOR SERVICES.

>> HOW DO EXECUTIVES RESPOND TO THESE WORRIES?

IS IT SOMETHING THAT THEY'RE JUST TALKING ABOUT, OR ARE THEY TAKING CONCRETE ACTION TO PROTECT THEIR BUSINESSES FROM RECESSION AND SOME OF THESE OTHER CONCERNS?

>> TACTICS THAT THEY'RE USING INCLUDE LOOKING FOR NEW LINES OF BUSINESS.

EITHER DIFFERENT PRODUCTS OR SERVICES OR EVEN GEE GRAPHICALLY.

THEY'RE ALSO ENGAGING IN AUTOMATION, SO BRINGING IN MACHINES TO HELP SUPPLEMENT THE WORK THAT'S HAPPENING.

MANY BUSINESSES ARE ALSO CUTTING BACK ON DISCRETIONARY SPENDING.

TYPICALLY, WE SEE A LOT OF LAYOFFS AS COMPANIES GET READY FOR A DOWNTURN.

WE CERTAINLY HAVE SEEN SOME OF THOSE, PARTICULARLY IN THE TECH SECTOR.

BUT YOUR SURVEY INDICATE THERE IS WILL BE SOME CAUTION WHEN IT COMES TO LETTING PEOPLE WALK OUT THE DOOR.

>> MOST OF THE LAYUPS ARE IN THE SECTORS THAT OUTPERFORMED IN THE PANDEMIC, LIKE THE FINANCIAL SECTOR AND RETAIL.

>> MOVING AWAY FROM THE SURVEY FOR A MOMENT, AS YOU ARE A CHIEF ECONOMIST AT THE CONFERENCE BOARD, ARE YOU EXPECTING A SHORTER, SHALLOW SESSION?

WE SEEM TO BE HEARING THAT FROM OTHERS?

>> WE WOULD AGREE WITH THAT.

ABOUT THREE QUARTERS OF NEGATIVE GDP GROWTH, MEANING CONSUMER SPENDING IS NEGATIVE AND BUSINESSES CUT BACK AND YOU DON'T RECEIVE ANY BAILOUTS OR FISCAL STIMULUS FROM THE GOVERNMENT.

BUT WE DON'T THINK IT'S GOING TO BE THAT BAD BECAUSE MAYBE THE EMPLOYMENT RATE WILL RISE FROM 3.4% TO 4.4%.

>> I WANT TO ASK YOU, GIVEN WHAT WE LEARNED THIS WEEK ABOUT THE DEBT CEILING LIMIT BEING REACHED, IS THIS SOMETHING THAT YOU ARE FOCUSED ON?

IS IT A MAJOR CONCERN TO YOU, OR IS IT SOMETHING THAT WE HAVE SEEN HAPPEN BEFORE, AND IT WILL BE RESOLVED WITHOUT IMPACTING THE ECONOMY?

>> WE JUST HAVE SO MUCH MORE DEBT, AND CERTAINLY INVESTORS MAY NOT BE AS FORGIVING.

THEY MIGHT JUST PUNISH THE U.S. BY DOWNGRADING THE U.S. SOVEREIGN DEBT RATING, WHICH MAKES IT MORE EXTENSIVE FOR THE GOVERNMENT TO BORROW AND IT FILTERS DOWN TO THE HEALTH OF THE ECONOMY.

>> THANK YOU FOR TALKING WITH ME AND SHARING YOUR INSIGHT.

>> THANK YOU FOR HAVING ME.

>>> ONE INDUSTRY SENSITIVE TO THE HIGHS AND LOWS OF THE ECONOMY IS THE HOSPITALITY INDUSTRY, A KEY EMPLOYER IN NEW JERSEY.

IN 2022, THE HOSPITALITY INDUSTRY ADDED MORE THAN 37,000 NEW JOBS.

THE THIRD MOST ACTIVE SECTOR FOR HIRING.

THIS YEAR, THERE COULD BE SOME BIG CHANGES AHEAD IN HOSPITALITY, WHICH IS WHY WE'RE PUTTING THE SECTOR IN FOCUS THIS WEEK.

IN NEW JERSEY, RESTAURANTS, BARS, AND HOTELS HAVE BEEN WORKING TO ENSURE THEIR BUSINESSES RETURN TO LEVELS SEEN BEFORE THE COVID-19 PANDEMIC.

THEY AREN'T QUITE THERE YET.

HERE'S A LOOK AT TOURISM'S ECONOMIC IMPACT IN NEW JERSEY.

BEFORE THE PANDEMIC, THE ECONOMIC IMPACT WAS $46 BILLION IN 2020 WHEN THE PANDEMIC TOOK OLD, INDOOR DINING WAS OUT AND HOTELS SAW THEIR BOOKINGS DECLINE.

THE ECONOMIC IMPACT FROM TOURISM DROPPED TO $29 BILLION.

THEN IN 2021, THE IMPACT WAS BACK UP TO $37 BILLION.

THAT INCLUDES $10 BILLION FROM FOOD AND BEVERAGE SALES AND $10 BILLION FROM LODGING.

THERE ARE MORE THAN 272,000 PEOPLE IN NEW JERSEY WORKING IN HOSPITALITY, WITH COMPANYING PAYING $8 BILLION IN WAGES.

LAST YEAR, RESTAURANTS AND OTHER BUSINESSES STRUGGLE TO HIRE WORKERS.

A SURVEY BY THE NEW JERSEY RESTAURANT AND HOSPITALITY ASSOCIATION FOUND 86% OF THOSE SURVEYED WERE HAVING A TOUGH TIME FILLING POSITIONS.

THEY WERE ALSO FACED WITH RISING COSTS DUE TO SKYROCKETING INFLATION.

84% REPORTED HIGHER COSTS FOR FOOD AND BEVERAGES.

74% MORE PAYING MORE TO KEEP LIGHTS ON, AND 59% SAW THEIR TOTAL OCCUPANCY COSTS GO UP.

WHILE INFLATION IS STILL AN ISSUE, THERE IS SOME CAUTIOUS OPTIMISM ABOUT 2023 BEING A BETTER YEAR FOR THE INDUSTRY.

I SAT DOWN WITH THE PRESIDENT AND CEO OF THE NEW JERSEY RESTAURANT AND HOSPITALITY ASSOCIATION.

DANA, GREAT TO SEE YOU BACK ON "NJ BUSINESS BEAT."

>> THANK YOU FOR HAVING ME.

>> IT IS A BRAND NEW YEAR.

HOW IS THE RESTAURANT INDUSTRY AND THE HOSPITALITY INDUSTRY IN NEW JERSEY LOOKING, AND WHAT IS TYPICALLY A QUIET PERIOD FOR PEOPLE IN TERMS OF THEIR GOING OUT AND ABOUT.

>> I THINK THE VIBES ARE A LOT BETTER THIS YEAR THAN THEY HAVE BEEN IN JANUARY THE LAST COUPLE OF YEARS, SO I'M GRATEFUL FOR THAT.

THE BUSINESSES HAVE BEEN VERY BUSY.

THE RESTAURANTS ARE ALWAYS SUPER BUSY AT THE HOLIDAYS, SO RIGHT NOW THEY'RE COMING OFF OF THAT TIME OF INTENSE BUSINESS AND THEY'RE TAKING A LITTLE BIT OF A BREATH HOPEFULLY.

BUT YEAH, I MEAN, ACCORDING TO THE TOURISM STATISTICS WITH THE STATE AND EVERYTHING, OBVIOUSLY HOSPITALITY IS TOURISM.

SO WE COVER THOSE SECTORS.

THE NUMBERS ARE COMING BACK, SO IN JANUARY OF 2020 IS WHEN WE FIRST STARTED HEARING BITS ABOUT THIS HEALTH ISSUE OVERSEAS.

AND THEN IT STARTED TO CREEP IN TO BE DETECTED HERE IN THE STATES.

SO I THINK WE, IN THE PAST TWO NEW YEARS, WE WERE FEELING LIKE IT MIGHT BE A REPETITIVE THING.

I FEEL LIKE THERE'S LESS FEAR OF THAT NOW.

I FEEL, YOU KNOW, OBVIOUSLY WE'RE STILL CONCERNED ABOUT HEALTH AND STILL WATCHING ALL THOSE NUMBERS AND OTHER VARIATIONS THAT COULD COME UP.

BUT I FEEL LIKE THE PEOPLE WITH GATHERING AND WITH GETTING OUT ARE MUCH MORE INCLINED TO DO THAT.

AND INCLINED TO HAVE A POSITIVE VIEW OF THE FUTURE.

>> WE KNOW THAT RESTAURANTS HAVE STRUGGLED LAST YEAR WITH A COUPLE OF BIG ISSUES, HIGHER COSTS BEING ONE.

AND THE OTHER WAS TRYING TO FIND ENOUGH WORKERS.

HAS THAT LEVELED OUT AT ALL HERE IN THE NEW YEAR?

>> THERE ARE STILL LABOR ISSUES, ALTHOUGH THERE ARE MANY RESTAURANTS DOING OKAY THERE.

AND HOTELS.

BUT THEN THERE ARE SOME THAT ARE STILL STRUGGLING BIGTIME ON THAT.

IT DEPENDS ON WHERE THEY ARE LOCATED AND EVERYTHING.

THE ISSUE WITH THE SUPPLY CHAIN, YES, WE ALL KNOW.

WE'RE IN A SITUATION WHERE THE ECONOMY IS TRICKY.

AND, UMM, WE'RE GOING TO HAVE TO KEEP WATCHING THAT, AND CERTAINLY PEOPLE ARE STILL CONCERNED ABOUT SPENDING.

>> DANA, SO GOOD TO TALK TO YOU.

THANK YOU FOR YOUR TIME.

>> THANK YOU SO MUCH.

>>> MEANTIME, DANA'S ORGANIZATION HAS COME OUT WITH A STRONG STATEMENT REGARDING GOVERNOR MURPHY'S PROPOSAL TO CHANGE THE WAY LIQUOR LICENSES ARE AWARDED IN NEW JERSEY.

OUR SENIOR CORRESPONDENT TAKES LOOK AT HOW THE INDUSTRY AND RESTAURANT OWNERS ARE REACTING TO THE GOVERNOR'S IDEA TO REVAMP THE STATE'S LIQUOR LICENSE SYSTEM.

>> I'M TRYING TO STAY AFLOAT AND TO SURVIVE.

>> Reporter: WITHOUT A LIQUOR LICENSE, AARON SAYS IT'S HARD ADDING SPIRITS TO THE MENU WOULD GIVE HIS RESTAURANT A BIG FINANCIAL SHOT IN THE ARM.

>> YOU'RE LOOKING AT ANYWHERE BETWEEN 20% TO 30% INCREASE IN REVENUE ALONE.

>> Reporter: BUT THE TOWN HAS ZERO LICENSES LEFT TO OFFER UNDER AN ANTIQUATED STATE LAW THAT LIMITS LIQUOR LICENSES TO 1 IN EVERY 3,000 RESIDENTS.

THE LAST ONE SOLD FOR $1.1 MILLION.

>> THE STATE OF NEW JERSEY AND LICENSES IS OUTDATED.

>> IT MAKES NO SENSE TO RESTAURANTEURS.

>> Reporter: THE GOVERNOR OFFERED MURPHY A SHOUTOUT AND POLITICAL SUPPORT FOR REFORMING NEW JERSEY EA'S LIQUOR LICENSE.

WITH MAIN STREET STILL REELING FROM PANDEMIC PRESSURES, MURPHY SAID -- >> I PROPOSE THAT OVER THE NEXT FEW YEARS, WE GRADUALLY RELAX THIS REQUIREMENT AND EXPAND THE NUMBER OF AVAILABLE LICENSES UNTIL THE RESTRICTION IS ELIMINATED IN ITS ENTIRELY AND THE MARKET CAN THEN WORK FREELY.

>> WE'RE SEEING THE CHANGES IN THE STATE AND CHANGING IN THE THINGS GOING ON.

WE SEE THAT AND RECOGNIZE THIS IS AN ISSUE.

>> Reporter: BUT DIANE WEISS SAYS CURRENT BARS AND RESTAURANTS SANK SERIOUS MONEY INTO THEIR LICENSES.

THEY FEAR FLOODING THE MARKETPLACE WITH NEWLY LICENSED ESTABLISHMENTS COULD TRASH THEIR LIFETIME INVESTMENT, EVEN THE GOVERNOR PROPOSED COME SEN DATING THEM WITH TAX CREDITS.

>> YOU KNOW, THIS IS THEIR LIVELIHOOD, THIS IS THEIR RETIREMENT.

WE WANT TO BE ABLE TO PRESERVE THAT.

>> Reporter: A STRIDENT EMAIL URGING MEMBERS TO OPPOSE MURPHY'S PLAN JUST WENT UP, WARNING IT COULD PUT THEIR LICENSES AT RISK AND DEVALUE THEIR ASSETS.

>> THE BIGGEST FEAR IN THE MINDS OF THE PEOPLE INVESTING IN THIS IS THAT IT WOULD HAPPEN QUICKLY.

ALL OF A SUDDEN THEY JUST LOST THE VALUE OF THIS INVESTMENT, WHICH ANYONE CAN UNDERSTAND THAT, RIGHT?

>> HOW DO YOU COME ONE A RECIPE FOR CHANGE THAT EVERYONE CAN SWALLOW?

ONE PROPOSED BILL WOULD IGNORE THE GOVERNOR'S PLAN TO CREATE A WHOLE BATCH OF NEW LIQUOR LICENSES AND WOULD WORK WITH EXISTING LICENSES ALREADY ON THE BOOKS.

THAT'S A PROPOSAL THAT'S POTENT AND MORE POTABLE FOR ESTABLISHED MEMBERS OF THE BEVERAGE INDUSTRY.

>> I THINK WE HAVE AN OBLIGATION TO STRIKE A BALANCE WITH NEW OPPORTUNITIES FOR ECONOMIC GROWTH AND RECOGNIZING THE INVESTMENT AND VALUATION THAT HOLDERS OF THE LICENSES HAVE.

>> Reporter: UP TO 20% OF NEW JERSEY'S LIQUOR LICENSES ARE INACTIVE, MEANING SOMEONE BOUGHT THE LICENSE BUT ISN'T USING IT.

HE'S LETTING TOWNS NOW AWARD THEM TO THE HIGHEST BIDDING MUNICIPALITY.

>> THIS IS AN IMMEDIATE STEP THAT WE CAN TAKE THAT ADDRESSES THE GOVERNOR'S CONCERNS THAT HE RAISED ABOUT INCREASING ECONOMIC OPPORTUNITY, AND ALSO WITHOUT COMPLETELY UNDERCUTTING THE EXISTING SYSTEM.

>> Reporter: IT BUYS TIME.

EVEN GOVERNOR MURPHY'S PLAN THAT WOULD LOWER THE PRICE OF LICENSES AND PHASE OUT THE POPULATION CAP WOULD TAKE YEARS TO IMPLEMENT.

BUT AARON RYAN SAYS HE MAY NOT HAVE THAT LONG.

>> WE'LL KEEP TRYING, BUT IT HAS ME THINKING MAYBE WE INVEST IN A DIFFERENT STATE.

>> BRENDA FLANAGAN FOR "NJ BUSINESS BEAT."

>>> THE WEDDING VENUE SEGMENT HAS BEEN BOUNCING BACK.

AN ENGAGEMENT IS USUALLY FOLLOWED BY VENUES AND TASTE TESTS WITH CATERERS.

THERE'S NO SHORTAGE OF WEDDING VENUES IN NEW JERSEY, BUT FEW ARE AS UNIQUE AS THE ART FACTORY IN PATTERSON.

THIS INDUSTRIAL COMPLEX, BUILT IN THE 1800s, USED TO HOUSE A ROPE FACTORY.

NOW, HUNDREDS OF WEDDINGS ARE HEALTH HERE EACH YEAR, AND IT'S NOT JUST BRIDES AND GLOOMS FLOCKING HERE.

MOVIE DIRECTORS COME HERE, TOO.

>> FROM BON JOVI SHOOTING VIDEOS TO STEPHEN SPIELBERG, THEY SHOT "THE IRISHMAN" HERE.

>> Reporter: THEY CALL IT HOLLYWOOD EAST, BUT YOU CAN FIND IT IN DOWNTOWN PATTERSON.

THE ART FACTORY AT 21 BUILDING WEDDING VENUE AND STUDIO, TURNING THE TRADITIONAL BANE YET WEDDING ON ITS HEAD, REPLACING IT WITH WHATEVER A BRIDE DESIRES.

>> "STAR WARS" THEMES, WE HAVE DONE THOSE.

WINTER WONDERLAND.

I HAD A GOTH BRIDE THAT WANTED A GOTH THEME, SHE WANTED EVERYTHING BLACK.

WE ARE USED TO BUILDING MOVIE SETS DURING THE WEEK.

WE USE THAT EXPERIENCE TO CREATE MOVIE SET STYLE EXPERIENCES FOR OUR BRIDES ON THE WEEKENDS PREDOMINANTLY.

SO A LOT OF BRIDES RIGHT NOW THAT JUST DON'T WANT TO GET MARRIED IN THE SAME CATERING HALL.

THEY'RE LOOKING FOR EXPERIENCES.

>> THE ART FACTORY HAS CALLED PATTERSON HOME SINCE 2018.

THE GENERAL MANAGER DAVID GARCIA SAYS HE'S GRATEFUL THE CITY ALLOWED HIS TEAM TO CONVERT THE BUILD SBOGS AN EXTRAORDINARY WEDDING VENUE AND STUDIO.

>> WE ARE IN THE HISTORIC DISTRICT OF THE CITY OF PATTERSON, WHICH ALLOWED US TO -- WE WENT THROUGH ALL THE APPROVAL PROCESSES, OF COURSE.

BUT ALLOWED US TO TRANSFORM THE BUILDINGS INTO A MODERN MIXED USE.

SO WE HAVE KEPT ALL OF THE HISTORIC PETTINA AND CHARM AND ENHANCED IT WITH MODERN DECORATIONS.

WHEN YOU WALK INTO OUR FACTORY, YOU STILL FEEL AND SEE THE HISTORY.

>> Reporter: BUT TWO YEARS AFTER OPENING -- >> WE WERE SHUT DOWN.

IT WAS MARCH 16th, I'LL NEVER FORGET, THE DAY WHEN THE STATE WAS SHUT DOWN.

>> Reporter: THE PANDEMIC TOOK A TOLL ON THE HOSPITALITY INDUSTRY, ESPECIALLY WEDDING VENUES, WHICH WERE FORCED TO HALT ALL WEDDINGS, AS THE VIRUS SPREAD QUICKLY.

>> FORTUNATELY, FOR THE ART FACTORY, WE WERE ABLE TO ACCOMMODATE EVERY COUPLE.

WE JUST MOVED THEIR DATES.

IF YOU LOOKED ON FRIDAY, SATURDAY, OR A SUNDAY, WE JUST MOVED TO YOU ANOTHER FRIDAY, SATURDAY, SUNDAY WITH RELATETIVE EASE, BECAUSE OF SO MANY VENUES.

>> NOW ANOTHER POTENTIAL CHALLENGE IS ON THE HORIZON, AS ECONOMISTS EXPECT A RECESSION IN 2023.

>> ABOUT SIX, EIGHT MONTHS AGO, I WAS CONCERNED ABOUT THE "R" WORD AND I WAS SPEAKING WITH OTHER PEOPLE IN THE INDUSTRY.

LIKE BANKERS, WHERE ARE YOUR THOUGHTS?

HOW IS IT GOING TO IMPACT THE HOSPITALITY INDUSTRY?

>> Reporter: BUT HE SAYS THE ART FACTORY IS UNIQUELY PREPARED FOR AN ECONOMIC DOWNTURN.

>> YOU'RE GOING TO GET MARRIED ANY WAY.

YOU'RE NOT GOING TO LET A RECESSION HOLD YOU BACK FROM A WEDDING.

BUT MAYBE YOU'RE NOT GOING TO HAVE A WEDDING IN NEW YORK CITY, BUT YOU STILL WANT A NEW YORK-TILE WEDDING AT A MORE REASONABLE PRICE.

THAT'S WHERE WE FIT IN.

WE'RE PRETTY MUCH RECESSION PROOF.

>> Reporter: AND HE SAYS EVEN AS CONSUMERS PULL BACK ON SPENDING, THE ART FACTORY SELLS ITSELF.

>> THAT'S WHY SPIELBERG SHOOTS HERE, THAT'S WHY DISNEY AND UNIVERSAL STUDIOS SHOOT HERE.

IT HAS A DIFFERENT TYPE OF BACKDROP TO CREATE A DIFFERENT EXPERIENCE.

>> PART OF THE WEDDING EXPERIENCE, OF COURSE, IS THE FOOD.

THE ART FACTORY HAS PARTNERED WITH CHEF NASSEN, WHO USED TO PREPARE FOOD FOR BEYONCE AND JAY-Z.

>> UNLIKE TRADITIONAL WEDDING VENUES, I TELL 30, 40 COUPLES A DAY, I DON'T HAVE A MENU TO SAY PICK 30 THINGS.

WE SPEND THE TIME TO TALK TO A COUPLE ABOUT WHAT THEY ENVISION THE FOOD PRODUCTION OF THEIR WEDDING LOOKING LIKE.

YOU HAVE AN INDIAN WIFE OR A PERSIAN HUSBAND.

SO WE ARE HELPING PEOPLE TO ARTICULATE FROM A FOOD STANDPOINT WHAT THEIR DREAM HAS ALWAYS BEEN FOR THEIR WEDDING.

>>> THOUSANDS IN NEW JERSEY DREAM OF THE JOB THE CHEF HAS, CULINARY AND PASTRY SCHOOLS ARE TRAINING NEW WORKERS FOR THE STATE'S FOOD INDUSTRY.

I SAT DOWN WITH LEWIS HERNANDEZ, THE DIRECTOR OF THE CULINARY ARTS PROGRAM WHERE HE'S EDUCATING EVERYONE FROM TEENS TO SEP TI SEPTMPX I -- >> WHAT IS IT LIKE TO TRAIN THE NEXT GENERATION OF CULINARY PROFESSIONALS?

>> IT'S VERY EXCITING.

WE HAVE A LOT OF STUDENTS FROM PASSAIC COUNTY WITH NO EXPERIENCE IN CULINARY.

AND WE HAVE STUDENTS THAT RANGE FROM 17 YEARS OLD, YOU KNOW, UP TO 72, 73 YEARS OLD.

>> TERRIFIC.

GREAT TO HEAR THAT WIDE RANGE.

WHAT SORT OF OPPORTUNITIES ARE THERE RIGHT NOW IN THE HOSPITALITY INDUSTRY IN NEW JERSEY IN YOUR VIEW?

ONCE PEOPLE GO THROUGH THE PROGRAM ARE THEY ABLE TO FIND WORK EASILY?

>> OUR STUDENTS ARE TRAINED IN EITHER CULINARY ARTS OR IN PASTRY AND BAKING ARTS.

SO WE SEND OUR STUDENTS OUT ON INTERNSHIPS.

THOSE STUDENTS USUALLY GET HIRED BY THEIR INTERNSHIPS, IF THEY'RE INTERESTED.

SO WE HAVE PEOPLE THAT DO -- WHO GO OUT AND DO CATERING WORK IN CATERING COMPANIES.

WE HAVE STUDENTS THAT GO OUT TO BAKERIES, A VARIETY OF DIFFERENT BAKERIES.

AND WE HAVE STUDENTS THAT GO OUT TO CHOCOLATE SHOPS.

AND MOST OF THEM DO GET HIRED.

SADLY, RIGHT NOW DUE TO COVID AND BECAUSE OF THE SHORTAGE OF WORKERS, THEY ARE USUALLY GETTING STARTED AT $17, $18 AN HOUR.

>> HOW DO YOU APPROACH TEACHING STUDENTS?

I KNOW YOU HAVE A DIVERSE BACKGROUND.

HOW DO YOU BRING YOUR OWN LOVE AND PASSION FOR FOOD INTO THE CLASSROOM?

>> I THINK FOOD IS ONE OF THOSE THINGS THAT BRINGS PEOPLE TOGETHER.

AND WHEN YOU BEGIN TO TEACH STUDENTS ABOUT COOKING AND FOOD AND YOUR OWN HERITAGE, OR ABOUT THE HERITAGE OF OTHER PEOPLE, FROM OTHER COUNTRIES, I THINK THEY UNDERSTAND THAT LOVE IS -- THE LOVE OF FOOD IS SOMETHING THAT IS VERY NURTURING.

AND I'M THAT TYPE OF PERSON THAT NURTURES STUDENTS.

>> WHEN YOU TALK ABOUT STUDENTS WHO COME INTO THE PROGRAM WHO MIGHT NOT HAVE A TRADITIONAL BACKGROUND, MAYBE THEY'RE NOT FIRST-TIME STUDENTS, MAYBE THEY HAVE HAD A CAREER AND THEY WANT TO GET INTO THE CULINARY ARTS, WHAT SORT OF ADVENTURES DO THEY FIND ONCE THEY GET THROUGH THE PROGRAM?

>> WE HAVE A LOT OF PEOPLE THAT COME IN, AND THEY WANT TO CHANGE THEIR CAREERS.

THEY'RE TIRED OF WHAT THEY'RE DOING.

THEY'RE TIRED OF BEING IN AN OFFICE.

SO THEY COME IN AND THEY GET REALLY EXCITED ABOUT WORKING IN THE KITCHEN, ABOUT LEARNING ALL OF THE NEW EQUIPMENT, ABOUT LEARNING ALL OF THE COOKING TECHNIQUES, LEARNING THE DIFFERENCE BETWEEN THE DIFFERENT ITEMS AND HOW THEY ARE USED.

AND HOW TO PUT DISHES TOGETHER.

THE DIFFERENCE IN CULINARY AND BAKING, BAKING YOU HAVE TO FOLLOW A FORMULA.

IN CULINARY, A LOT OF TIMES YOU JUST HAVE TO FOLLOW THE TECHNIQUE TO CREATE THE DISHES.

SO A LOT OF EXCITEMENT THAT THE STUDENTS HAVE TO GO THROUGH TO GET THROUGH THE PROGRAM.

>> IT'S BEEN GREAT TO TALK TO YOU.

WE LOOK FORWARD TO SEEING THESE PEOPLE GRADUATE AND THEN FIND OUT THEIR WAY INTO NEW JERSEY'S RESTAURANTS.

THANKS FOR YOUR TIME TODAY.

>> YOU'RE VERY WELCOME.

>>> AND THAT DOES IT FOR US THIS WEEK.

REMEMBER TO SUBSCRIBE TO OUR NJ SPOTLIGHT NEWS YOUTUBE CHANNEL TO GET ALERTED WHEN WE POST NEW EPISODES.

>>> COMING UP NEXT WEEK, WE LOOK AT NEW JERSEY'S ENERGY INDUSTRY FROM NATURAL GAS TO WIND.

THANKS FOR WATCHING, AND WE'LL SEE YOU NEXT WEEKEND.

♪