Food & Beverage Magazine - January Issue 2025 Brand Cover

COVER IMAGE

Freakshow by Michael David Winery

PUBLISHER

MICHAEL POLITZ Michael@fbmagazine.com

DIRECTOR & EDITOR-IN-CHIEF

LAUREN KANE Lauren.Kane@fbmagazine.com

SOCIAL MEDIA CONTENT MANAGER

SHELBY POLITZ Shelby.Politz@fbmagazine.co

DIRECTOR OF PROGRAMMATIC SALES

BARB ROGERS Programmatic@fbmagazine.com

ACCOUNT MANAGERS

AMY ROMERO Amy.Romero@fbmagazine.co SUSAN GOLD Susan.Gold@fbmagazine.com

CONTRIBUTING EDITORS

MICHAEL POLITZ

STEPHANIE BLITZ

CONTRIBUTING WRITERS

LAUREN MCINDOO

AMY ROMERO

SUSAN GOLD

SHELBY POLITZ

ETHAN BALSAMO

RYAN SLATTERY

We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles

MICHAEL DAVID WINERY THE PERFECT BLEND OF INNOVATION AND TRADITION

There are many wines that prefer to blend in — the Michael David Winery collection doesn’t fall into that category. They prefer to stand out from the crowd and under the leadership of Melissa Phillips Stroud, Vice President of Sales and Marketing, they have successfully maintained a reputation as the innovative winery. The daughter of Michael Phillips and niece of David Phillips, Stroud represents the 6th generation of Michael David Winery. Embracing the ever changing consumer preferences and market demands, Stroud recognizes this evolution isn’t just about keeping up—it’s about setting new standards for making wine approachable, exciting, and relevant for generations to come.

Stroud’s path to becoming VP of Sales and Marketing has been deeply intertwined with her passion for the wine industry and her family’s legacy. From a young age, Stroud was surrounded by vineyards and the rich tradition of winemaking. Naturally, she developed a deep connection

to the craft and the land; a connection that was further solidified by her education at Cal Poly, San Luis Obispo, where she double-majored in Agricultural Business and Wine and Viticulture.

“During my college years, I immersed myself in every facet of the industry, from working crush at Wild Horse Winery to gaining retail experience at Cost Plus World Market to spending time in tasting rooms around San Luis Obispo,” said Stroud. “These experiences laid a strong foundation for my career.” After graduating, Stroud joined Michael David Winery and has taken great pride in contributing to its growth for the past 17 years. Prioritizing continuous learning, Stroud completed a wine certificate program at Sonoma State and is currently pursuing a Wine MBA from there as well. Stroud strongly believes that every step, from vineyard work to strategic planning, has shaped her career and fueled her dedication to paving the way for the Michael David Winery’s future success.

A Wine Above The Rest

In an undeniably competitive market, the steadfast commitment of the incredible people working behind the scenes ensure Michael David Winery stands out. From grape to glass, achieving excellence at every step of the journey is top priority. “Our passion for winemaking drives us to create wines that demand attention, and our commitment to quality ensures every bottle exceeds consumer expectations,” said Stroud.

The deep traditions of winemaking in Lodi and the family’s history have been foundational to Michael David Winery’s growth. Their story began in the 1860s when Stroud’s ancestors settled in Lodi through the Homestead Act, planting wine grapes and establishing a farming legacy that spans generations. This connection to the land and appreciation for winemaking culture shaped the brand’s identity. Stroud’s father, Michael Phillips, officially founded Michael David Winery in 1984, building on this rich heritage.

“Over the years, our wines have evolved as we’ve continued to refine our craft, embracing a wide range of styles that appeal to various palates,” said Stroud. “Creativity and a willingness to take risks have also played a significant role in our success, from innovative winemaking techniques to bold marketing decisions.”

These traits, combined with the unwavering support of the Lodi community, have propelled Michael David Winery forward while staying true to their roots.

“Creativity and a willingness to take risks have also from innovative winemaking

Growing In All The Right Ways

Sustainability is at the heart of everything they do at Michael David Winery. As early adopters of the Lodi Rules program—a third-party certified sustainability initiative—the company is committed to rigorous environmental, social, and economic practices. This dedication ensures that farming and winemaking in Lodi can thrive for generations to come.

Michael David Winery implements natural pest control methods, such as placing owl boxes throughout their vineyard blocks, and adopting water conservation techniques to protect resources. They also prioritize providing good working conditions for their laborers, recognizing that sustainability extends beyond the environment to include people and communities. This holistic approach adds value to the wines, benefits the environment, and strengthens the community.

that farming and winemaking in

“One of Michael David Winery’s proudest accomplishments is our growth from humble beginnings to becoming a nationally recognized brand, “ stated Stroud. “What started as a roadside fruit stand has evolved into a winery with distribution in more than 30 countries. Equally rewarding is our ability to give back to the community that has supported us throughout our journey.” Michael David Winery proudly employs 180 dedicated individuals and has donated over $1 million to local nonprofits, reflecting their desire to make a positive impact.

A Portfolio for Every Palate

Michael David Winery offers a diverse portfolio of wines, ensuring there’s something for every palate and occasion. The company’s flagship Freakshow brand is known for its bold, fruit-forward wines that make a statement. In contrast, their newest addition, Misfits & Mavens, features lighter, easy-drinking styles that are perfect for everyday enjoyment. Additionally, their Earthquake

and Inkblot lines cater to fans of big, bold wines, while the legacy Michael David Winery line pays homage to the brand’s roots — showcasing the craftsmanship and tradition that defines the Michael David Winery family.

“The philosophy of ‘wine for all and all for wine’ underscores our commitment to creating wines that resonate with a wide range of consumers,” said Stroud. “Whether you’re looking for a wine to share at a casual gathering or a bold statement bottle, Michael David Winery has you covered.”

At Michael David Winery, innovation and adaptability are central to their approach. Stroud and her team are constantly seeking opportunities to evolve, from exploring fresh wine styles to embracing creative marketing ideas. By staying curious and listening to consumers, they are able to identify trends and take thoughtful risks that keep Michael David Winery exciting and relevant.

The launch of Misfits & Mavens exemplifies this spirit of deviating from the expected. Originally envisioned as a unique identity for the wine club, the brand’s potential led Michael David Winery to bring it directly to consumers at an accessible price point. While initially aimed at a younger demographic, its broad appeal has surprised and delighted, demonstrating the universal enjoyment of a great bottle of wine.

Similarly, the revitalization of the iconic Freakshow brand reflects Michael David Winery’s commitment to staying transformative and relevant. By updating the label with more vibrant colors and dynamic accents, they’ve managed to enhance its shelf appeal while preserving the bold, creative spirit that defines the brand. Packaging plays a crucial role in attracting consumers, and the company views it as an essential part of the overall wine experience.

Looking Ahead

As Stroud envisions the future of Michael David Winery, she sees a continued commitment to crafting exceptional wines, embracing creativity, and staying authentic to the company’s roots. By focusing on innovation, supporting the community, and maintaining our dedication to quality, she’s confident they will continue to thrive in a competitive market. It all comes back to the foundation of building on the brand’s legacy while remaining true to their identity and values. “Above all, we want our consumers to know that we genuinely care about our craft,” said Stroud. “Michael David Winery is committed to offering approachable, high-quality wines that spark conversation and bring people together.”

Whether you’re sharing a bottle with friends or discovering a new favorite, this is a company that strives to create wines that resonate with you while reflecting their passion and dedication. At Michael David Winery, every bottle tells a story of tradition, innovation, and the pursuit of excellence. All you have to do is uncork it.

To learn more about the Michael David Winery and their complete portfolio of wines, visit their website here.

SATURDAY, FEBRUARY 8, 2025

4:00PM-7:00PM CST NATIONAL WWII MUSEUM, NEW ORLEANS, LOUISIANA BUY TICKETS HERE!

THE ZODIAC LINE

SINGLE MALT WHISKY

DISCOVER THE WORLD OF SEVEN SEALS

Experience the diversity of Seven Seals‘ Zodiac series – inspired by the unique traits of each astrological sign. Using the innovative Stockhausen and characters. Now available in the USA: the complete 12-bottle Zodiac set! PLEASE DRINK

COVER IMAGE

Dolly Parton for Dolly Wines

PUBLISHER

MICHAEL POLITZ Michael@fbmagazine.com

DIRECTOR & EDITOR-IN-CHIEF

LAUREN KANE Lauren.Kane@fbmagazine.com

SOCIAL MEDIA CONTENT MANAGER

SHELBY POLITZ Shelby.Politz@fbmagazine.co

DIRECTOR OF PROGRAMMATIC SALES

BARB ROGERS Programmatic@fbmagazine.com

ACCOUNT MANAGERS

AMY ROMERO Amy.Romero@fbmagazine.co SUSAN GOLD Susan.Gold@fbmagazine.com

CONTRIBUTING EDITORS

MICHAEL POLITZ

STEPHANIE BLITZ

CONTRIBUTING WRITERS

LAUREN MCINDOO

AMY ROMERO

SUSAN GOLD

SHELBY POLITZ

ETHAN BALSAMO

RYAN SLATTERY

We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles

Doy PatoSpreads Her Wings As Dolly Wines Take Flight

When it came to creating her own wine brand, Dolly Parton’s initial thought was simple: Why not me? The idea seemed natural, given how many celebrities venture into winemaking. But for Dolly, it wasn’t just about following a trend. It was about creating something meaningful that embodies joy, connection, and the spirit of celebration. Enter Dolly Wines—a project born from a love of good wine, good food, and keeping good company.

“In its essence, wine is about joy and togetherness—whether shared over dinner, with friends, or during special moments,” said Dolly. “With the help of an incredible team and the experts at Accolade Wines, Dolly Wines came to life. They showed me the potential of this venture, and it felt like the perfect time in my life to dive in.”

A Blend of Expertise and Personality

Dolly is a creative at heart and when it came to the branding side of Dolly Wines, she was all in. The presentation had to reflect who Dolly is and what she stands for. The butterfly, so prominently featured in Dolly Wines, has been a part of her story since childhood. “Growing up in the mountains, butterflies were a source of comfort and wonder for me,” said Dolly. “They didn’t sting or bite, and I’d often chase them through the woods, getting lost in their beauty and sometimes getting in trouble for wandering too far from home.”

This fascination carried into Dolly’s career, inspiring her 1974 hit Love Is Like a Butterfly Over time, the butterfly became her personal

“For me, wine is synonymous with celebration, just like music. The two naturally go hand-in-hand, making Dolly Wines a true reflection of the joy I find in life and creativity”

symbol, appearing on t-shirts, merchandise, and even in the logo for her Dollywood theme park. Naturally, it was only fitting to incorporate it into Dolly Wines. The butterfly on every wine bottle represents transformation, creativity, and a little bit of magic—just like the wine itself.

From the design of the bottle to the flavor of the wine, every detail was carefully considered. But when it came to the technicalities—selecting grapes, crafting flavors, and deciding on pairings—Dolly left it to the experts. Accolade Wines has a

stellar reputation, and she trusted them to guide her in creating something exceptional. “My role was the fun part: tasting the wines, exploring pairings, and ensuring everything lived up to the Dolly standard,” said Dolly.

The brand’s first release, a Chardonnay, represents a fresh start and a toast to new beginnings. It’s not pretentious but rather an authentic, approachable, and delicious blend. Dolly Wines isn’t just for connoisseurs. It’s for anyone with an appreciation for incredible flavor at an incredible price.

Music and Wine: A Natural Harmony

There’s a beautiful connection between music and wine that’s always inspired me. Just as music has notes, layers, and complexities, so does a well-crafted wine. Both art forms evoke emotions, bring people together, and transcend cultures and languages. “For me, wine is synonymous with celebration, just like music. The two naturally go hand-in-hand, making Dolly Wines a true reflection of the joy I find in life and creativity,” said Dolly.

A Toast to What’s Next

Since hitting the market, Dolly Wines has received fantastic feedback and impressive ratings. Dolly is thrilled that people love it because she wouldn’t put her name on something she wasn’t proud of—and the journey is just beginning. “While the Chardonnay marks our debut, I have big dreams for the brand,” said Dolly. “I’d love to introduce a bubbly wine—something for special occasions—a rosé, and a red wine. We already have some of these in other countries, but I hope to bring them to the United States soon. Who knows? Maybe even a port wine will be part of our lineup one day. Anything is possible.”

Rhinestone Rose Rhinestone Prosecco

Rhinestone Chardonnay

There are also plans in the works to bring Dolly Wines to her resorts, including The Heart Song Lodge and the Songteller Hotel in Nashville. Guests will be able to enjoy Dolly Wines as part of their experience, making every visit a little more special.

“Creating Dolly Wines has been a thrilling adventure.Seeing the brand come to life and hearing how much people enjoy it has been incredibly rewarding,” said Dolly. “For me, it’s not just about the wine; it’s about the connections it fosters and the moments it enhances.”

The possibilities are endless, and Dolly is excited to see where this journey leads. Whether you’re an experienced wine lover or someone who simply enjoys a good drink with friends, Dolly Wines is for you. So here’s to celebration, creativity, and all the beautiful things in life. Cheers!

For just $14.99, you can get yourself – and your family and friends – a bottle of Dolly Wines. Available at leading retailers, Kroger, Total Wine & More, Meijer & H-E-B.

https://dollywines.com/ to learn more about the Dolly Wines story and tasting notes.

Photo credits: Emily Dorio

UPSCALING INGREDIENTS TO STEALTH-HEALTH

INDUSTRY EXPERTS REVEAL THE MENU-INNOVATION TRENDS TO WATCH IN 2025

New research reveals the top trends set to shake up American menus in 2025, with caraflex cabbage and functional plants stealing the spotlight, condiments like hot honey making waves, and food tourism content fueling a craving for authentic global flavors.

Following a challenging year of traffic slumps in 2024, the industry is set to make a moderate recovery in 2025. Alto-Shaam, the commercial kitchen technology innovator, has identified the emerging culinary shifts that are set to move into mainstream influence in menu management nationwide as hope appears on the horizon for the industry.

Using key data from foodservice insights leader Technomic and exploration of consumer trends, Alto-Shaam’s team of culinary specialists and menu management experts have identified the top five drivers of menu evolution in 2025:

• Stealth Health & Super Foods

• Cultivating Global Connections

• Elevated Dining & Upscaling Ingredients

• Harmonizing Heat

• Limited Time Offers (LTOs)

Stealth Health & Super Foods

Gen Z is shaking things up, demanding healthier and more sustainable options compared to older generations, including an increase in alcohol-free drink choices. Research has found that growing health awareness has resulted in a focus on fresh and organic ingredients for those who are willing to splash out on premium products.

In response, Alto-Shaam’s culinary specialists predict that blended meat and alcohol-free options will spike on menus in the new year. Expect to see functional plants like burdock, angelica, and osha root popping up more frequently, adding a fresh, innovative twist to dishes. Similarly, veggies will increasingly appear at the center of the plate in place of meat, including caraflex cabbage, lion’s mane, maitake and oyster mushrooms, as well as avocado stealing the show.

Cultivating Global Connections

The rising popularity of food tourism is fueling consumer curiosity to experience authentic flavors from across the globe, with travelers taking to TikTok and Instagram to showcase their culinary adventures. The research suggests that this has driven a growing appetite for authentic cuisine, as evidenced by the rapid rise in the popularity of authentic Asian food way beyond its traditional communities, and the increasing demand for genuine Italian flavors, prepared as they are in Italy. Consumers are not only looking to fully embrace local cuisines, but they also want to understand the cooking skills and techniques used to prepare their meals.

Alto-Shaam’s team recommend that restaurant staff, including chefs, waitresses, waiters, and hosts, share this knowledge with customers to further feed their excitement and encourage social media promotion of their experiences.

Elevated Dining & Upscaling Ingredients

Alto-Shaam found that social media is also influencing consumer aspiration levels, driving them to new heights and sparking a surge in luxury dining as foodies chase high-end spots serving top-tier dishes. This includes the desire for high-quality ingredients, as a result of increased awareness and global food knowledge.

Kristina Bladecki, Executive Corporate Chef and Head of Culinary says: “Restauranteurs must carefully consider their ingredient quality choices and how these are presented through their menu planning and design in order to attract paying customers, while keeping economic factors and a diverse customer base in mind.”

High menu prices have been an issue in the industry in recent years due to inflation, resulting in a decline in traffic as diners wish to spend less. In 2025, operators can offer elevated foodservice experiences at more affordable prices through emphasizing value in LTOs to drive sales.

Harmonizing Heat

A desire for bold and complex sauces and spices has hit America in recent years. This follows a new love of customization, indulgence, and comfort in the US. The study predicts that condiments and spices are set to influence 2025 menus, with popular items including Gochujang, Hot Honey, and Honey Sriracha for those who want to balance some fire with a side of sweetness. Classics revamped or merged, such as honey miso and fermented hot sauce, and incredibly, dishes becoming spices, including pizza spice and pho spice, are also anticipated to meet consumer demand for punchy flavors with an innovative twist.

“Restaurateurs should get creative and utilize in-house ingredients to introduce new and exciting flavors to their menus. For example, popular hot honey which taps into the recent swicy trend, can be made with just honey, hot peppers and vinegar,” Kristina adds.

Diners are also expected to embrace the full complexity of peppers in 2025, with chiles such as the Goat’s Horn and the Aji Amarillo rising in popularity, offering a fruity-spicy flavor combination.

Limited time offers (LTOs)

Eating out has moved from a once a week or special occasion treat to the everyday norm as diners try to keep up with all the dishes at their convenience.

Increased LTOs will offer diners an affordable opportunity to enjoy eating out, making it more accessible for those who may have previously found inflated prices out of reach.

According to Technomic, more than half (52%) of consumers say the availability of LTOs is important when deciding which restaurant to visit, up from 48% in 2021, as consumers become more vigilant with their spending. With 50% of operators launching at least one LTO in the last year, it is highly encouraged this continues in 2025.

“LTOs are a great way to attract a diverse customer base, create buzz and excitement, and test impact. The research shows customers increase their spending when using LTOs, supporting wider commercial business objectives”, Kristina explains.

Changing consumer behaviors and therefore customer attraction strategies impact kitchen requirements, and businesses must be able to adapt and react. “With equipment solutions such as multi-cook ovens, chefs can cook multiple food items, using different techniques and temperatures all at once, allowing them to experiment with new trends, without losing workspace or investing in multiple new tools.”

To read Alto-Shaam’s study and discover the trends predicted to influence menu innovation and management in 2025 in full, visit the Alto-Shaam site here.

RESTAURANTEURS MUST CAREFULLY CONSIDER THEIR INGREDIENT QUALITY CHOICES AND HOW THESE ARE PRESENTED THROUGH THEIR MENU PLANNING AND DESIGN IN ORDER TO ATTRACT PAYING CUSTOMERS, WHILE KEEPING ECONOMIC FACTORS AND A DIVERSE CUSTOMER BASE IN MIND...

Kristina Bladecki, Executive Corporate Chef and Head of Culinary

The rising popularity of food tourism is fueling consumer curiosity to experience authentic flavors from across the globe, with travelers taking to TikTok and Instagram to showcase their culinary adventures. The research suggests that this has driven a growing appetite for authentic cuisine, as evidenced by the rapid rise in the popularity of authentic Asian food way beyond its traditional communities, and the increasing demand for genuine Italian flavors, prepared as they are in Italy.

About Alto-Shaam:

Since 1955, Alto-Shaam have pioneered foodservice solutions that build customers’ confidence in their operations, allowing them to embrace innovative approaches and profitable opportunities. Alto-Shaam develop cutting-edge kitchen solutions and technologies, with products including Combi Ovens, Cook & Hold Ovens, and many more. Alto-Shaam also provides system of support for installation, training, culinary, and technical needs, to the US catering industry and beyond. For more information about Alto-Shaam, visit: https://www.alto-shaam.com/en/about-us

Leveraging Consumer Insights to Drive Smarter M&A Decisions in 2025

Geof Coltman, Senior Vice President of Catena Solutions

Heading into 2025, the food and beverage (F&B) industry is set up for a surge in mergers and acquisitions (M&A), and as companies look to consolidate and expand their market presence, the effective use of consumer insights will be a critical factor in achieving successful deals. This is in part due to the notion that in recent years, the F&B industry has seen significant changes in consumer preferences, driven by factors such as health consciousness, sustainability concerns and innovation. These trends have reshaped the F&B landscape, creating both challenges and opportunities for companies striving to adapt to these shifts.

At the same time, M&A strategies within the industry have evolved, reflecting a growing emphasis on integrating consumer-driven values into long-term business goals. Strategic decisions now go beyond traditional financial and profitability assessments to consider how businesses resonate with evolving market demands. Notable M&A events such as PepsiCo’s acquisition of Siete or Danone’s divestiture of Horizon Milk reflect the industry’s pivot toward innovation and brand diversification while aligning with consumer trends. By understanding evolving consumer behaviors and preferences, companies can identify opportunities, mitigate risks and unlock the full potential of their acquisitions.

Geoff Coltman Senior Vice President of Catena Solutions

Using consumer insights to inform M&A strategies

To successfully navigate the complexities of aligning M&A activity with consumer preferences, companies must build a strategy rooted in data-driven insights. This involves identifying key F&B trends that resonate with consumers—such as trending shifts toward health and wellness, sustainability, cultural diversity and convenience—and evaluating how target brands align with them. Companies should analyze customer bases, financials and competitive landscapes, and assess long-term growth potential based on shifting consumer habits. By leveraging data analytics throughout this process, organizations can make informed decisions that not only enhance their portfolios but also position them for sustainable success within the continuously changing marketplace.

Companies should analyze customer bases, fnancials and competitive landscapes, and assess long-term growth potential based on shifting consumer habits.

What to watch out for in 2025

As companies navigate these evolving consumer demands, nothing is off the table in the quest to stay competitive and relevant—whether divesting brands that no longer align with market preferences or pursuing acquisitions that cater to emerging trends. Going into 2025, the current M&A landscape presents a perfect storm of policy, politics, innovation and decisive consumer insights, presenting a crystal ball vision for companies to make informed acquisition decisions. Health and wellness remain at the forefront of the F&B industry, driven by consumers’ ongoing demand for health-conscious eating and functional foods, and companies are increasingly drawn to independent, boundary-pushing brands to maintain a competitive edge in the space. The rising popularity of probiotic beverages highlights this trend, raising the question of whether companies will acquire existing brands or develop their own offerings. Simultaneously, sustainability remains a key focus, with consumers favoring brands that prioritize ecofriendly practices and sustainable sourcing.

The biggest M&A deals of 2025 won’t just be about market share; they’ll be about market foresight. Looking ahead, M&A activity across the F&B industry will continue to evolve, heavily influenced by shifting consumer preferences. Healthfocused brands are expected to lead the way, reflecting an ongoing demand for natural products, while sectors like meat and proteins may face challenges in adapting to these changes. Additionally, political factors, including potential regulatory shifts under a new Food and Drug Administration, could significantly impact consumer behavior. For instance, initiatives aimed at eliminating artificial dyes and aligning ingredient standards more closely with European norms may reshape consumer expectations. As these policies gain traction, they could drive a more mainstream acceptance of clean-label products, further influencing consumer preferences within the industry. Understanding the interplay between politics and consumer insights will be vital for identifying the right targets and making informed M&A decisions moving forward. Overall, consumer insights and trends serve as the lifeline for the future of M&A, emphasizing the importance of understanding what drives consumer behavior in order to identify suitable targets and make strategic decisions in the F&B industry.

Health and wellness remain at the forefront of the F&B industry, driven by consumers’ ongoing demand for health-conscious eating and functional foods, and companies are increasingly drawn

to independent, boundary-pushing brands to maintain a competitive edge in the space.

ART BASEL EVENT HIGHLIGHT

POOLSUITE & VACATION’S CORPORATE DISCO

Photo credit: World Red Eye

On Saturday, December 7th, 2024, during Miami Art Week 2024, MALIBU rum presented the highly anticipated Poolsuite event during Miami Art Basel.

Notable influencers, artists and celebrities danced the night away in a disco-fueled reverie at Poolsuite & Vacation’s “End of Financial Year” Corporate Disco — headlined by Dabeull, who Billboard just crowned “The King of Modern Funk.” Alongside the French phenom were two performances by Parisian legends – Breakbot & Irfane (of “Baby I’m Yours” fame) and disco & soul queen Yasmin.

Partygoers enjoyed specialty rum cocktails by MALIBU: MALIBU Lunch Punch, Business on the Beach, Shareholder Shake and Merger-ita. There were also branded merchandise items for guests to enjoy such as various corporate-approved amenities, including exclusive merchandise, corporate headshots and more, all true to theme.

VIP guests in attendance included Janelle Monae, Vacation Corporate Disco Party performers included Dabeull, Yasmin and Irfane. Musician Raphael Futura, youtuber and content creator Emmy Combs, artist and songwriter Kito, DJ and producer DJ Cezaire and influencers Sergio Farias, Iesha Gilchrist, Maryam Zolghadr, Niki President, Kailyn Shepherd, Bianca, Sarah Farrugia, Amber Wang, Marty Bell, Efrain Bueres, Gabriella Cuesta, Anthony Hall.

Learn more about creating

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long-term, impactful licensing programs

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WHY RESTAURANTS CHANGE THEIR TECH STACK

(and What to Look For)

The restaurant industry has experienced significant changes in the past few decades, largely driven by advancements in technology. From the dominance of point-of-sale (POS) systems in the early days to the current emphasis on kitchen display systems (KDS), mobile technology, and AI, restaurants have increasingly turned to innovation to meet consumer demands and streamline operations.

When I began my career in the restaurant technology sector in the late 1990s, technology was seen as a supporting tool rather than a critical driver of business success. Today, that has changed. The evolution of tools like KDS has made kitchen management more efficient, while front-of-house technologies have empowered guests with more control over their dining experiences.

Brian Wayne Vice President of Customer Success

How Technology Has Transformed Restaurants

Over the years, technology has transformed restaurants from the inside out. Early solutions were often basic and expensive, with limited functionality. However, innovations have drastically improved operational efficiency and the guest experience.

For instance, the adoption of KDS technology has streamlined kitchen workflows, ensuring that orders are communicated clearly and executed accurately. Similarly, mobile technology and apps have changed how guests interact with restaurants, from reservations and waitlist management to personalized communication via SMS. These changes reflect a broader industry shift toward offering convenience, speed, and customization.

More recently, artificial intelligence (AI) has emerged as a potential game-changer for restaurants. Predictive ordering, AIdriven voice ordering in drive-thrus, and real-time forecasting tools are helping operators address modern challenges such as labor shortages, order accuracy, and wait time management.

Why

Restaurants

Update

Their

Tech Stack

Restaurants often reevaluate their technology stack for several reasons:

Legacy Systems: Older systems may no longer meet operational needs, resulting in inefficiencies and rising maintenance costs.

Scalability: As restaurants expand, they require systems that can grow with them.

Integration Challenges: The ability to integrate multiple platforms, such as a POS and KDS, is increasingly important for seamless operations.

Consumer Expectations: Guests now expect intuitive technology that enhances their dining experience, such as real-time updates on reservations and orders. To remain competitive, restaurants may need to evaluate new technologies and upgrade when it makes sense for their business.

Updating a tech stack can also address labor challenges. For example, the role of an expediter, traditionally reserved for more experienced staff, can now be supported—or even replaced—by intelligent systems that guide food runners and optimize workflows, freeing up that experienced staff member to focus on other areas of importance. By providing realtime feedback and production data, modern systems enable restaurants to manage labor more effectively while maintaining service quality.

What to Look for in a New Tech Stack

For restaurants considering a technology upgrade, these factors are essential:

Compatibility: Look for systems that integrate with existing infrastructure to avoid a complete overhaul.

Scalability: Choose solutions that can support growth, from single-location operators to multi-unit chains.

Data Insights: Systems that offer actionable analytics can improve efficiency and decision-making.

Ease of Use: Intuitive technology is critical for staff adoption and consistent execution.

Support: Strong vendor support ensures long-term success and helps restaurants adapt to future challenges.

Balancing Innovation with Practicality

While technology is vital for restaurant success, not all innovations are created equally. Novelty solutions, such as robotic bartenders or AI servers, may generate interest

but are often expensive and impractical for everyday operations. Successful technology implementation should prioritize functionality and measurable impact over flashy features.

For example, robotics and AI are most effective when addressing specific challenges, such as reducing waste or improving order accuracy. Solutions like automated drink systems or kitchen cameras offer real value by solving operational pain points rather than merely serving as attention-grabbing innovations.

Focus on the Big Picture

Technology plays a crucial role in helping restaurants stay competitive in an ever-changing landscape. By carefully assessing their needs and selecting solutions that align with their goals, operators can build a tech stack that not only enhances efficiency but also delivers exceptional guest experiences.

As the restaurant industry continues to evolve, the most successful businesses will be those that embrace change while staying focused on what matters most: great food and great service.

By carefully assessing their needs and selecting solutions that align with their goals, operators can build a tech stack that not only enhances efciency but also delivers exceptional guest experiences.

PUMPKIN SPICE ESPRESSO MARTINI

A best-seller of LAVO Los Angeles, a TAO Group Venue

Ingredients:

1oz El Cristiano Reposado

1oz Espresso

0.5 oz Kahlúa

0.5 oz Licor 43

Vanilla Whipped Cream

Glassware- Coupe Glass

Garnish - 1/3 Pumpkin Spice Powder

Directions:

Stir with ice, strain, float pumpkin/vanilla whipped cream, dust with pumpkin spice powder and pumpkin stencil.

Make it at Home! El Cristiano is available nationwide at Total Wine & More, with a full retail list on their website.

Keep the holiday flavor going all winter long! The El Cristano Pumpkin Spice Espresso Martini is our favorite go-to cocktail for the winter season, holidays and beyond.

El Cristiano Reposado is one of the world’s leading premium tequilas, boasting of “delicious taste” and additive free, with a commitment to purity. It is 6-month aged in American oak casks which creates complex aromas and offers unmatched flavors to the tequila. It is made by third-generation master tequila makers, using the finest blue weber agave from the Jalisco Highlands, available at retailers nationwide. ($65) Visit their website for stores and venue partners.

As 2025 begins, America stands at a crossroads in its approach to health, wellness, and food systems. A growing awareness of the links between diet and chronic disease, combined with concerns over food safety and sustainability, is driving profound shifts in consumer behavior and industry innovation. 2025 promises to be defined by transformative efforts to rebuild trust, deliver better nutrition, and adopt sustainable practices in a food landscape ripe for reinvention.

Health and wellness are key priorities for consumers, driven by rising rates of cancer and chronic conditions, like diabetes and obesity. This has fueled demand for nutrient-dense, functional foods that promote health beyond basic nutrition. Innovations in superfoods, such as sprouts, which are packed with vitamins and antioxidants, highlight the convergence of convenience and wellness. Brands and institutions are working to make these choices more accessible, turning health into a community-wide effort.

Health and wellness are key priorities for consumers, driven by rising rates of cancer and chronic conditions, like diabetes and obesity.

More retailers will look to brands that can prove the precautions they already take to ensure food safety prior to putting products on shelves.

2025: The Year Brands Use Tech to Improve Food Safety

Food safety remained a critical concern in 2024, with multiple high-profile outbreaks impacting consumer confidence and the food industry as a whole. From Listeria in deli meats to E. coli in fresh produce, these incidents underscored the ongoing challenges of ensuring food safety. Brands will be held to higher standards of accountability and innovation in 2025. Modern technologies, such as Wild About Sprouts’ patented Cold-Grown® process, are redefining food safety in the sprout category. Developed after years of research, this process eliminates pathogen risks by growing sanitized seeds in individual recyclable trays within refrigerated greenhouses. Sealed trays and rigorous pathogen testing ensure the highest safety standards, restoring confidence in sprouts and setting a new benchmark for trust and reliability in the produce industry.

In addition to the launch of new varieties, the company’s dedication to food safety has helped it gain the trust of retailers and expand into new stores in 2024. More retailers will look to brands that can prove the precautions they already take to ensure food safety prior to putting products on shelves.

Why Sprouts Are Leading the Way

Sprouts are emerging as a nutrient-dense superfood, celebrated for their unparalleled concentration of antioxidants, vitamins, and plant compounds, like sulforaphane. These nutrients support immune health, reduce inflammation, and mitigate chronic disease risks, making sprouts a cornerstone of the modern diet.

Wild About Sprouts goes beyond safety, transforming how people think about and use sprouts in everyday meals. These tiny greens add flavor, crunch, and nutrition, offering versatility across dishes—whether layered into salads, blended into smoothies, or used as a bold topping for sandwiches. They can also enhance pastas, casseroles, and egg dishes, where they retain their texture and flavor, making them a favorite for health-conscious eaters and adventurous cooks alike.

With over 24 million units sold and zero recalls, Wild About Sprouts exemplifies how innovative practices like the Cold-Grown® process can redefine safety and reliability. Their sprouts are grown without herbicides or pesticides, use 90% less water than traditional farming, and come in recyclable packaging, checking every box for ecoconscious consumers.

Why 2025 Is the Year of Sprouts

This year marks the rise of sprouts as a symbol of the broader shift toward nutrient-rich, sustainable eating. Their unique combination of nutrition, safety, and versatility positions them as more than just a trend—they’re becoming an everyday staple.

As 2025 unfolds, the sprout category serves as a prime example of how innovation, responsibility, and science can meet consumer demands for wellness, sustainability, and trust, making this truly the Year of Sprouts.

2025 promises to be defined by transformative efforts to rebuild trust, deliver better nutrition, and adopt sustainable practices in a food landscape ripe for reinvention.

Sue Harlander

food scientist, molecular biologist and technology executive

Sue Harlander is a trained food scientist, molecular biologist and technology executive involved in agricultural and food biotechnology for over 25 years. Widely published, an accomplished lecturer and public speaker, research program leader, and organizational leader. Career includes academic experience at the University of Minnesota and leadership of product development, quality control, and agricultural research at Land O’Lakes and The Pillsbury Company. Background includes participation on advisory committees of federal agencies responsible for developing regulatory policies on food and agricultural biotechnology. Harlander currently serves as VP of Technology and Co-Founder at Rä Foods, LLC and participated in the development of the patented COLD GROWN® technology behind Wild About Sprouts, addressing previous pathogen concerns in the sprout category. This innovation has led to a safer, more trustworthy product, positioning Wild About Sprouts as the next generation of highly functional, great-tasting sprouts.

TRENDS SHAPING CONSUMER PALATES IN 2025

The near-term future for food and drink presents a mix of opportunities, challenges and consumer sentiments. Novel, tasty and flavour-flexing edibles are primed to offer moments of indulgence and escapism for comfort seekers. But wellness never seems to be far from mind, whether it’s safeguarding the wellbeing of tomorrow’s ageing population or futureproofing future generations’ diets.

The Gourmet Grocery Boom

More than ever, food and drink can be markers of prestige, aspiration and social standing. Upmarket retailers are responding to the heightened interest in novel, experiential and artisanal food and drink with artfully packaged showstopper ranges that look as wonderful as they taste.

These deluxe products come with hefty price tags – a strategy proving commercially advantageous for innovative players.

Los Angeles-based gourmet grocer Erewhon – known for its luxury health focus and celebrity-designed smoothies costing up to $23 – is now four times more successful per sq ft than the industry standard (Bloomberg, 2024). Testament to this success, the chain will open its 11th store in 2025 that will likely retail superfoods such as activated charcoal and sea moss gel.

Wellbeing is a key driver, as consumers demonstrate willingness to spend on health-supportive ingredients, including premium plant-based edibles and produce. Plant-based gourmet delicacies, like vegan caviar, made from seaweed or algae, are a sustainable yet deluxe twist on traditional luxury eats. French plant-based caviar brand Ancrée leverages chia seeds and

seaweed for an all-natural condiment that mimics the taste and texture of caviar while staying planet-positive.

Premiumisation is also influencing mainstream purveyors. British supermarket Waitrose now offers five “highest standard” Wagyu beef products, including burgers, sirloin and rib-eye steak. In early 2024, select branches of American discount retailer Costco stocked bottles of Screaming Eagle Napa Valley Cabernet Sauvignon for $3,699.99 each. By demonstrating its ability to source this difficult-to-find tipple, Costco traded on its in-the-know status and industry influence, making itself more attractive to well-heeled shoppers seeking exclusive ‘drops’.

Meanwhile, as luxury grocers boost covetability (and prices) of upscale commodities, the alcohol sector is releasing rare and exclusive expressions in fine-art-evoking packaging. Marking 200 years since its inception, Scottish whisky distillery Glenlivet presents its oldest expression – a 55-year-old single malt –nestled in a dramatic spherical decanter that evokes a rugged Scottish landscape. It costs a staggering £43,500 ($55,580).

Meanwhile, as luxury grocers boost covetability (and prices) of upscale commodities, the alcohol sector is releasing rare and exclusive expressions in fne-art-evoking packaging.

Mainstreaming Food Intellectualism

Tomorrow’s Food Intellectuals will become increasingly fastidious when it comes to the food and drink they consume. People will be more aware of the potential toxins and contaminants in their diets, especially as product recalls – from listeria-infected plant-based milks to contaminated cinnamon –continue to erode trust in FMCG brands. In the US, nearly 90% of animal protein products were found to contain microplastics (Ocean Conservancy, 2024), while ‘forever chemicals’ are present in freshwater fish

This heightened awareness will galvanise greater consumer pushback against processed foods – especially when it comes to children’s diets. Currently, ultra-processed foods comprise 66% of adolescents’ daily calorie intake (FoodManufacture, 2024). New legislation must seek to remedy this for the wellbeing of future generations.

Another concern is the proliferation of fake/doctored products – from olive oil to ‘unicorn’ wines and ashwagandha. In fact, 46% of European honey is suspected to be adulterated with syrups.

Helpful tech must be employed by brands, industry bodies and governments to clean up food supplies. Artificial intelligence is already identifying contamination and could reduce plastic waste from the food system. Meanwhile, a novel electrochemical sensor from the University of São Paulo’s researchers detects pesticides in fresh produce. Access to such tools will provide a degree of reassurance for tomorrow’s anxious food consumers.

Italy, alongside Florida and Alabama, has already banned sales of lab-grown meat

We’ll also need to consider how resistance to processed/ artificial foods will impact the cell-cultivated industry. Italy, alongside Florida and Alabama, has already banned sales of lab-grown meat. However, if this unique agricultural process is promoted as ‘clean’ and ethical, it could still reap widespread commercial success among hesitant consumers.

Serving the Seniors

Between 1974 and 2024, the global population of 65-year-olds nearly doubled, from 5.5% to 10.3%; between 2024 and 2074, this proportion will increase to 20.7%, while the number of those aged 80 and over will more than triple (UN, 2024).

An ageing population necessitates nutrition that supports advanced life stages. Unfolding scientific research will inform future product development: cue new links between poor gut bacteria and Alzheimer’s disease, obesity’s negative impact on the ageing brain and sugar’s detrimental effect on biological age.

Wellbeing-minded food, beverage and supplement brands must prioritise seniors’ diets. Nestlé has already pledged to do so via a special emphasis on musclemass retention during ageing. Meanwhile, American supplements company Thorne is exploring ways to determine later-life risks, like dementia, and tailor supplementation accordingly.

Brands must also nurture seniors’ holistic wellness. Take inspiration from US-based non-profit The Good Life’s cooking classes for older POC. Inclusion must extend to food and drink product marketing. It needn’t be ‘serious’: acknowledging boomers’ penchant for sherry, Spanish association Consejo Regulador Jerez-Xérès-Sherry’s new campaign nods to “grandma’s favourite drink”.

About Stylus

A global trends intelligence company

Stylus is the expert source for trends and insights, uncovering trends, predicting change and providing the intelligence that helps businesses prosper, across more than 20 sectors. Its experts have a deep understanding of the most influential emerging trends affecting consumers globally. To learn more about the biggest trends impacting food & beverage visit Stylus.com.

About Mandy Saven

Content director at Stylus

Mandy heads up all consumer lifestyle content at Stylus, a remit that comprises consumer attitudes, food, beverage, hospitality, leisure and technology. She’s a prolific writer, editor, content strategist and innovation expert, all rolled into one. Mandy’s career spans brand consultancy, editorial and trend forecasting, where she has worked with global crossindustry brands on everything from competitor analysis and ‘creative matchmaking’ to roundtable workshops.

GLOBAL DAIRY MARKET

A volatile geopolitical environment and the policy agenda of the US president-elect are overlaying the outlook for global dairy markets.

The acutely tight EU butterfat market remains a major influence, but that will come undone in the short-term as seasonal availability of milk and cream increases, while the direction beyond is uncertain.

The EU milk supply outlook is complex and varied across regions. Elevated milk prices offer better farm margins, but disease and stiffening environmental restrictions may limit a supply response through H1-2025.

Milk output is growing in other regions, and milk use is being carefully managed. NZ milk output was up 5% for the season through the peak month, while lower global WMP demand ensures elevated SMP and butterfat output. The full-season outcome is heavily weather-dependent, but expected record milk prices, reduced interest rates and abundant feed supplies will spur producer confidence.

Navigates Tight Butterfat

& Rising Milk Output

US milk will grow faster in the first half of 2025 with attractive margins and an expanding herd to support additional cheese capacity that is already rolling out. With additional US supplies, global cheese prices will come under pressure as export competition intensifies. While EU cheese prices will ease, exports are critical to internal market balance. US cheese output will grow faster than domestic consumption, while NZ cheese output will also lift.

China’s efforts to stimulate spending and rebalance the dairy supply chain is a critical demand-side variable. Recovery in ingredient imports is expected to be slow after a stock rundown. Volumes will be impacted by low milk prices and slowing local milk production in response to weak consumer demand.

US milk will grow faster in the frst half of 2025 with attractive margins and an expanding herd to support additional cheese capacity that is already rolling out.

The Australian milk production outlook for the 2024/25 season remained mixed, as dry conditions in West Victoria and Tasmania will limit growth in national output, with excellent conditions in other southern regions. The rainfall outlook for summer has improved however in the latest official outlook.

The Australian full season forecast remains down 1.3% in milk solids (with H1-25 down 2.4%), with the prospect of increased H1-25 farm exits. Australian manufacturing output is expected to move a little towards SMP/butterfat in the current season due to good stream returns.

The local butterfat market is benefitting from high New Zealand prices which in turn are responding to a sustained tight European market. NZ GDT demand has remained robust despite prices rising well above historical tolerance levels.

Cheese sales exposed to commodity conditions will be under increasing pressure as higher US output rolls out. Domestic US demand is unlikely to be sufficient to absorb increased product, and US exporters will be seeking to win share in contestable markets such as Australia. NZ producers are also increasing cheese output in this season.

Contracted cream rates through H1-25 remain high and may rise further if butter and AMF remain elevated and milk supply tightens in Q1-25.

About Maxum Foods: Maxum Foods is one of Australia and New Zealand’s principal suppliers of dairy ingredients to the Human Health and Nutrition, as well as the Animal Nutrition industries. Maxum Foods specialises in supplying medium to large-scale food manufacturers with high-quality dairy ingredients such as milk powders, cheese and butter. Backed by top-level technical support and a huge dairy ingredient range, Maxum Foods have open global supply channels to source exactly what our customers need.

Edwin Lloyd

Graph Reference: Fresh Agenda

Trader Vic’s x CHAIN presented by MALIBU

For the frst two weeks of December 2024, MALIBU rum presented an iconic Trader Vic’s by Chain experience featuring two weekends of the special pop-up in Los Angeles. Vintage pieces of Trader Vic’s history were included from the legendary Beverly Hilton location, to bring that Tiki touch to the highly sought after CHAIN House.

Patrons enjoyed the Trader Vic’s by CHAIN experience: an hour-long guided tour of 5 tiki drinks, including the original Mai Tai, new creations from CHAIN and Thunderbolt, the top mixology specialists, presented as a MALIBU Rum cocktail experience.”

This was a sneak peak of what’s to come at the NEW Trader Vic’s location opening in West Hollywood in 2025.

Groups of 14 savored expertly crafted cocktails, including the iconic Original Trader Vic’s Mai Tai and a signature MALIBU Rum creation, all designed by Thunderbolt, Los Angeles’ #1 cocktail bar. Added to the magic, vintage memorabilia from the original Beverly Hilton Trader Vic’s was on display, providing a unique and nostalgic touch to this unforgettable event.

Vintage pieces of Trader Vic’s history were included from the legendary Beverly Hilton location, to bring that Tiki touch to the highly sought after CHAIN House.

CHAIN, founded by actor BJ Novak of The Offce, and Michelin starred chef Tim Hollingsworth, is the world’s frst gourmet ‘chain food’ pop-up, reimagining iconic chain restaurant classics like Friendly’s, Bob’s Big Boy and Pizza Hut with a chef-driven approach. The space is packed with retro-inspired, interactive elements, creating a nostalgic and immersive experience for all ages.

VIPS such as Ghostbusters actress Emily Alyn Lind, infuencer and TV personality Courtney Revolution and cocktail blogger & infuencer Caroline Pardilla popped by the series.

Photo credit: Getty Images

The Global Gaming League

Hosts Ofcial Launch Event at Las Vegas Headquarters on December 14, Hosted by T-Pain and Clinton Sparks, Featured BeatBox Beverages, El Cristiano Tequila, and Spark Plug, Plus Candy Pop Butterfnger and Catering by Ayya Hospitality and an Afterparty at ZOUK

The Global Gaming League hosted its official global headquarters launch event in Las Vegas on December 14, 2024 at its new massive Las Vegas compound, aiming to transform the entertainment gaming culture. The Global Gaming League (GGL) is the world’s first of its kind multititle gaming entertainment league composed of high profile celebrity team owners whose four player teams of skilled and casual gamers, popular personalities, and influencers compete in live, in-person gaming tournaments in Las Vegas.

Special guest hosts, VIPs and notables photographed in attendance at the launch event included T-Pain, O.T. Genasis, Brian Austin Green, Sharna Burgess, Dan Rue, GGL Founder Clinton Sparks, GGL Chairman Jeff Hoffman, GGL COO Michael Fuller, GGL EVP Jason ‘JROC’ Craig,, Bryce Hall, Chanel West Coast, Dom Fenison, Mr. Olympia Champion Flex Lewis, UFC Ring Girl Arianny Celeste, American Idol’s Mackenzie Sol, SYTYCD Olivia Alboher, WWE star Bobby Lashley, Ike Shehadeh, DJ Jay Lew, Mar Keith Anthony, Jenna Ben-Ami, Tawny Jordan, Sabrina Calvo, Mat Artisan, Jen Mijares, Michael Politz, Mike Johns, Terry McFly, Kanou Awata, BabyFaceKiddo, Nikki Trinidad, Halfdolo, Tia Minzoni, Anissa Godina, Amy Kirchen, Justin Michael Lewis, Shirin Heidari, Bruce Cardenas, Sean Kelly, Melanie Valle, Antonio Dillard, Cosplay models Vi Ho and Julian Dancer, and many more.

The evening was hosted by Clinton Sparks and T-Pain, with special live performances by The Pack Drumline, Mackenzie Sol and O.T. Genasis, featuring Dan Rue, DJ Midas Touch, and cameos by Flavor Flav and Chanel West Coast and an array of Cosplay characters.

This highly anticipated event marked the launch of the world’s first multi-title gaming entertainment league, featuring celebrity team owners, live gaming tournaments, and a unique blend of gaming, fashion, music, sports and culture, at GGL’s new 43,000 square foot headquarters.

The evening included live DJ sets, immersive gaming experiences, Cosplay, red carpet arrivals and much more. Attendees enjoyed catering by Ayya Hospitality, specialty cocktails by El Cristiano premium and additive free-tequila, BeatBox party punches and hard teas, refreshing beverages Fever Tree, Red Bull and Liquid Death, Spark Plug canned espresso martini, plus the perfect gaming companion snack, Candy Pop M&Ms Minis, Candy Pop Butterfinger, Cereal Pop Fruity Pebbles, and Cookie Pop OREO popcorn.

Later that evening, a post celebration was held at ZOUK Nightclub at Resorts World Las Vegas where T-PAIN performed a head-lining 90 minute high energy set for a packed house of engaged clubgoers, including notables such as Bobby Lashley, O.T. Genasis, and Dan Rue, preceded by a celebratory dinner at FUHU hosted by Clinton Sparks, including guests Brian Austin Green, Sharna Burgess, Chanel West Coast and Dom Fenison.

The GGL league will be officially launching with ten focused teams representing names across different realms of talent with events initially focused at their newly renovated, 43,000 sq ft. Las Vegas campus and headquarters which debuted on December 14th, 2024. Artists such as multiple Grammy and BET awarded artists T-Pain and Jermaine Dupri and personalities like Bryce Hall have already signed on as team captains, with top actors, sports figures and notable names representing different industries set to be announced over the next few months. T-Pain, known as an established gaming enthusiast for decades, is not only a team owner, but he is also the executive director of strategy and board member for the league.

“The GGL will make gaming a household name like the WWE did for wrestling, and UFC did for mixed martial arts. It’s the fastest growing form of entertainment in the world, and we all game, yet, it’s completely disconnected from mainstream, pop-culture, and the streets. This is what The Global Gaming League is going to change.” adds T-Pain.

The highly anticipated evening consisted of surprise performances, DJ sets, gaming competitions, immersive elements and experiential activations for guests to engage with, plus red carpet arrivals, and more.

“The GGL is here to disrupt the over $200 billion dollar gaming industry by converging gaming, music, fashion, sports, celebrity, and culture while authentically integrating and elevating gaming into mainstream and pop-culture.”

The GGL is where gaming, fashion, music, sports, celebrity, and culture converge, bringing the video game lifestyle and culture to masses, while providing an unparalleled live, in-person and virtual interactive and engaging sporting entertainment experience for all ages. The GGL is a combination of the professionalism and structure like traditional sports leagues, the pageantry, theatrics, and storylines similar to the WWE, mixed with the unique rivalry and competitiveness like the UFC.

Joining Founder and CEO Clinton Sparks is Established Entrepreneur Jeff Hoffman (Booking.com / Priceline), serving as Chairman of the Board, T-Pain as member of the Board and Executive Director of Strategy, notable Vegas hospitality veterans Michael Fuller as Chief Operations Officer and Jason JROC Craig as Executive Vice President, Matthew Archambault as CRO, and Eric Phan (Former franchise and licensing manager at Disney) as Head of Licensing and Business Development.

The Guest House Las Vegas

Debuts Expansive 15,000 Sq Foot Dining, Lounge and Entertainment Destinate, Of Strip at Town Square For January 2025

The Guest House, an established hospitality brand from Austin, TX, expands to Las Vegas this January its originally planned destination, creating a highly anticipated home at Town Square. The Guest House is focused toward presenting patrons with a luxurious and immersive dining, bar and lounge experience that the local community in Las Vegas - especially their hospitality industry peers - has never seen before.

The Guest House Las Vegas brings a new approach to vibe dining and a new look at progressive American cuisine, at the helm of Executive Chef Todd Mark Miller.

The Guest House Las Vegas, reflective of a $9 million dollar custom build, is expected to be a welcomed restaurant, bar and event space addition to the burgeoning and ever evolving local Las Vegas foodie scene. This will be the first focused establishment designed for locals, attracting them off the strip beyond a hotel or casino, creating a destination for dining, entertainment and socializing, all in one inviting home, but with an array of simultaneous dining environments to choose from.

“Our goal is to appeal to the current mood of our guests, offering them a place they want to come three times in one week, but allowing them the opportunity to have a completely different encounter each time as a result of the various spaces existing within our comprehensive space, and also offering a true integration of touch and scent, truly making an impression.” - Raj Kumar, Owner, The Guest House

At The Guest House, the mission is to redefine the dining experience, infusing timeless classics with a modern twist. The Guest House is perfect for any occasion, whether it’s a casual meet-up, business meeting, happy hour, late night mingling or a special celebration, which is why the Austin location which debuted in Spring of 2024 became a recognized hotspot in just a short time, welcoming the likes of notables like Michael Jordan and Steve Aoki, Cedric Gervais, Gordon Ramsey and Gary Clark Jr, among a long list of VIPS. The same approach to high energy dining paired with decadence will be represented in Las Vegas, elevated to another level through the expansive new 15,000 Sq Ft venue and lounge.

RDM Hospitality, a global hospitality management entity founded by Raj Kumar, is the ownership team behind The Guest House Las Vegas. Further adds Kumar, “With The Guest House Las Vegas, we’re bringing something extremely special and deeply personal to the community — a beautiful environment that fosters excitement, inspires connection, and becomes a true gathering spot for all.”

The exquisite venue is filled with gorgeous eye capturing design components at every angle. Designed by Social Design Studio out of Scottsdale AZ at the lead of Nicole Herman in collaboration with Harris Construction. From the moment you enter, the space grasps the guest and transports them into encompassing photo moments with an environment that appeals to all the senses. A custom scent exclusive to The Guest House fills the venue, elevating the sensory experience of the patron.

An open floor plan beyond the indoor space reveals an attractive patio designed in a gardenesque style, filled with fire pits and twinkle lights, inviting to the eye. All of the spaces flow together, connected but offering different environments for whatever the guest is in the mood for. Similar to a membership social club, but with no pretension, just good vibes all around.

Even the restrooms were carefully designed, inspiring women to feel beautiful and offering luxurious makeup vanities and lounge space within the powder rooms, proper lighting, for an inviting escape, and the perfect selfie. No element in the design of The Guest House was not carefully planned and executed. “We want women to feel beautiful and inspired during every moment of their visit with us.”

Music is also a key component to The Guest House experience. Music sets the backdrop for the patron’s evening, so careful planning was involved. “The Guest House is built like a true nightlife lounge but with music that is actually engineered for conversation, so the DJs performance is present, but not overpowering the meal for a proper dining experience.” -Adds Owner, Raj Kumar

The space consists of several spaces that all flow together - The Atrium, The Parlor, The Bar, The Wine Cellar, The Patio Garden, and a private event space.

The main bar features a quartzite leathered bartop, attractive to the touch, with every element of design and materials used appealing to a sensory experience. The parlor sits in a sunken living room type of setting, offering the ideal spot for happy hours, after work meetings, late night cocktails, date nights, and just mingling. The parlor acts as a quieter escape from the bustling bar and dining room. Behind the parlor is a view into the atrium, the main dining room, which is filled with beautiful crystal Egyptian ballroom chandeliers that are over one hundred years old and were imported from a French flea market. The restored chandeliers are over nine feet in length each, and were flown overseas to find their new home at The Guest House.

“Specific room acoustics were designed carefully through top of the line technology paired with proper materials in place to absorb sound, NRC, as the music component was key for us in planning.”

“With The Guest House Las Vegas, we’re bringing something extremely special and deeply personal to the community — a beautiful environment that fosters excitement, inspires connection, and becomes a true gathering spot for all.”

“Specific room acoustics were designed carefully through top of the line technology paired with proper materials in place to absorb sound, NRC, as the music component was key for us in planning.”

The Guest House is built with the bones of a true lounge with music that is actually engineered for conversation and DJ Music that is a layered element to the ambiance.

A DJ will play seven days a week, with an array of programming that reflects the ambient environment and customer preferences. The Guest House Vegas is designed to bring the local community together, in a space that ‘feels like home,’ and music plays a key role in this desire.

Switching gears to the menu, it reflects a portrayal of New American cuisine with inspired interpretations that will impress the palette and the senses. Standout dishes from The Guest House Austin will remain as featured menu favorites such as TGH Buttermilk Chicken Tenders, Steak Tartare, Beet Salad, Free Range Berkshire Pork Chop and Spicy Rigatoni, with a reimagined version of their popular Wagyu Burger, to their extensive Raw Bar with items such

as Maine Lobster, Hamachi Crudo, and Coastal Oysters. Their decadent Caviar menu will also be expanded upon, highlighted in Las Vegas by Ossetra Caviar Cones, Kaluga Caviar Service with Yukon Chips, and an abundant selection of large plates such as Seared Diver Scallops and The Butchers Cut Wagyu Steak offered with Caviar add-ons. The Guest House Vegas will really play to the vibe dining atmosphere, tying in a supper club aesthetic with immersive elements including numerous tableside presentations and activations.

“For the Guest House Vegas, I will also introduce dishes such as my signature Foie Gras French Toast, a Warm Seafood Tower, Colossal Prawns, and an array of Wagyu cuts paired with Fresh Shaved Truffle as a Table-Side service add on. It is important for us to appeal to the Vegas market, similar to the way we engineered specific cuisine to Austin, and also be hypersensitive to seasonality in our menu. We want to understand our local consumers and cater to their taste preferences, while also offering something unique and special to wow their sensory experience, simultaneously.”Executive Chef Todd Mark Miller

Chef Todd Mark Miller, a Utah native, is the culinary expert behind TGH menu, originally gaining recognition as the master chef and creator at the helm of STK’s success, from their original location through their multi-city expansion. Miller is also known for his famed $100 Philly Cheesesteak (Kobe Beef, Shaved Truffle, Goose Liver, Taleggio Cheese) while he served as Executive Chef at Stephen Starr’s luxury steakhouse, Barclay Prime, followed by his time at Starr’s Washington Square restaurant in Philadelphia, and which he intends to reimagine at The Guest House. Miller has worked with some of the country’s most notable chefs from JeanGeorges Vongerichten to Nobu Matsuhisa at Singapore Four Seasons and Jullian Serrano. Prior to joining RDM Hospitality, Miller also consulted at Fontainebleau Miami’s Gotham Steak.

Miller carefully crafted the menu for The Guest House Austin which opened in Spring 2024, as well as the relaunch of Etta Scottsdale in earlier Fall of 2024 making a name in the dynamic Phoenix area growing restaurant scene, and now leading the culinary team for The Guest House Las Vegas.

The mixology menu at The Guest House features an assortment of delicious cocktails paired with over the top theatrical presentations, introducing not only a cocktail, but a true engaging experience.

Another key beverage component to highlight is their extensive wine locker program, available via an exclusive membership. A large private wine locker will also be revealed through a speakeasy door, consisting of intimate dining for large parties, a handcrafted charcuterie table, and as noted,

individual reserved wine lockers for members. An expansive wine list inclusive of sangria by the glass is available to all patrons, with selections carefully chosen by their expert sommeliers.

The Guest House designed an impressive and inviting arrival area on their own designated street, offering diners a premium and easily accessible dedicated free valet and parking area, to make it extremely convenient for locals.

There will also be a viewable window internally facing Town Square, showcasing fresh bread making and pasta making from scratch for passers by to view in real time, as well as purchase through the window, showcasing their signature brioche.

TGH Mission Statement: The Guest House brings a blend of comfort and fine dining, in the heart of Las Vegas. Inviting you to a place where familiar tastes are reinvented, where meals become celebrations, and every guest is family. Experience the crafted simplicity of our cuisine and the thoughtful elegance of our space. The Guest House is more than a meal - it’s where experiences become ingrained in memory. Welcome home. “Inviting you to a place where familiar tastes are reinvented, where meals become celebrations, and every guest is family. Experience the crafted simplicity of our cuisine and the thoughtful elegance of our space.” - The Guest House Team

The Guest House Vegas will be open seven days a week, 5pm-2am, located at Town Square, with a complimentary dedicated valet. https://www.welcometgh.com/

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SNACKING LEADER SNAXSATIONAL BRANDS

Introduces PB&J POP, Inspired by Smucker’s® Grape and Strawberry Jelly and JIF® Peanut Butter

SNAX-Sational, a leader in the innovative snack market, is taking its popcorn offerings to the next level with a groundbreaking partnership with two beloved American brands: Smucker’s® and JIF®.

In December 2024, SNAX-Sational Brands’ premiere popcorn brand, inclusive of Cookie Pop, Cereal Pop and Candy Pop, officially expanded its portfolio offerings to further innovate the snacking aisle with the introduction of the highly anticipated PB&J POP popcorn variety, featuring Smucker’s® Grape and Strawberry iconic jelly flavors, combined with signature JIF® Peanut Butter flavor, debuting this month with a full nationwide retail roll-out.

PB&J POP, inspired by Smucker’s® Jelly and JIF® Peanut Butter, brings the timeless flavors of everyone’s favorite childhood sandwich and current day kids lunch staple, in an entirely new way. Each handful blends the smooth, nutty richness of JIF® peanut butter flavor with the fruity sweetness of Smucker’s® jelly, all drizzled over crunchy popcorn.

It’s a delicious throwback to after-school snacks for adults and lunch box memories, reimagined for today’s snack lovers. Find the PB&J Grape flavor 24oz bags in COSTCO locations across the Pacific Northwest, and additionally our 5.25oz PB&J Grape bag available at Stop and Shop & Winn-Dixie. Kicking off the new year, Burlington and Five Below will carry both the PB&J Grape & Strawberry 5.25oz flavors as well! Also available at cookiepopcandypop.com for online ordering.

“We

are pleased to be the frst licensee to collaborate with Smucker’s® and JIF® to create and deliver innovation in the

category...”

stated Frank Florio, Founder/Creator of Cookie/Candy Pop and Chief Innovation Officer of Snaxsational Brands.

“We are excited about the introduction of our latest innovation, PB&J Pop in both Grape and Strawberry. The response to our initial seeding through consumer focus groups and commercial clients has been overwhelming, generating anticipation in the category like we haven’t seen in recent times,” stated Mike Hagan, CEO of Snaxsational Brands. “Expectations are high, as customers are already reaching out to secure distribution of this unique product across the market. We listened to our customers and have heard you! Snaxsational Brands is thrilled to bring this American classic to its customers and continue delivering products that truly resonate with them.”

“We are pleased to be the first licensee to collaborate with Smucker’s® and JIF® to create and deliver innovation in the category,” stated Frank Florio, Founder/Creator of Cookie/ Candy Pop and Chief Innovation Officer of Snaxsational Brands.

We are thrilled to partner with SNAXSATIONAL BRANDS to help PB&J fans enjoy the flavors of JIF® peanut butter and Smucker’s® fruit spreads in an exciting new way,” said Nicole Massey, VP Marketing, Frozen Handhelds & Spreads at J.M. Smucker. “These classic flavors paired with popcorn bring a delicious twist to a perfect anytime snack.”

This licensing partnership was brought to life by J.M. Smuckers’ licensing agency, Brand Central, LLC.

ABOUT SNAX-SATIONAL BRANDS:

SNAX-Sational Brands Group is the leader in the sweet and savory snack industry, with its premiere brands Cookie Pop, Candy Pop, and Cereal Pop. The better-foryou snack is made 100% in the U.S., low in sodium, and only 150 calories per serving. The line has garnered attention from celebrities and media alike, with flavors such as Cookie Pop OREO® and NUTTER BUTTER®, Candy Pop M&M Mini’s®, Snickers®, TWIX®, and Butterfinger®; and Cereal Pop Fruity Pebbles®.

ABOUT PB&J POP, COOKIE POP, CANDY POP AND CEREAL POP:

SNAX-Sational Brands’ signature lineup—COOKIE POP, CANDY POP, CEREAL POP, and the newest PB&J POP—continues to lead in innovative popcorn snacks by combining ready-to-eat popcorn with America’s favorite cookies and candies. Made entirely in the U.S. with non-GMO corn, low sodium, and just 150 calories per serving, these better-for-you snacks were named a “Top 20 Snack” by Buzzfeed and are beloved by fans, media, and celebrities alike, including Cardi B, Lance Bass, David Dobrik, Joey King, Victoria Justice, Kourtney Kardashian, Mario Lopez, Kevin Hart, Lucy Hale, and more. Additionally, SNAX-Sational Brands proudly supports the Ryan Seacrest Foundation Children’s Hospital Network, which allows young patients to create and engage in original TV and radio programming during their hospital stays, bringing joy and entertainment to children and their families nationwide.

ABOUT THE J.M. SMUCKER CO.

At The J.M. Smucker Co., it is our privilege to make food people and pets love by offering a diverse family of brands available across North America. We are proud to lead in the coffee, peanut butter, fruit spreads, frozen handheld, sweet baked goods, dog snacks, and cat food categories by offering brands consumers trust for themselves and their families each day, including Folgers®, Dunkin’®, Café Bustelo®, Jif®, Smucker’s® Uncrustables®, Smucker’s®, Hostess®, Voortman®, Milk-Bone®, and Meow Mix®. Through our unwavering commitment to producing quality products, operating responsibly and ethically and delivering on our Purpose, we will continue to grow our business while making a positive impact on society. For more information, please visit jmsmucker.com.

The J.M. Smucker Co. is the owner of all trademarks referenced herein, except for Dunkin’®, which is a trademark of DD IP Holder LLC. The Dunkin’® brand is licensed to The J.M. Smucker Co. for packaged coffee products sold in retail channels such as grocery stores, mass merchandisers, club stores, e-commerce and drug stores, and in certain away from home channels. This information does not pertain to products for sale in Dunkin’® restaurants.

Follow @CookiePop_CandyPop #CookiePop #CandyPop #CerealPop and now #PBJPop on social media for news and updates, and visit the brand’s website inclusive of their e-commerce shop online at www.cookiepopcandypop.com

BACAN

Bacan is a super-premium, luxury spirit that is smooth enough to be enjoyed neat and delicious enough to enhance cocktails. This innovative take on the traditional Colombian aguardiente, which has traditionally been consumed as a shot, is a kosher-certified, sugar-free spirit that is made with organic ingredients. The flavorful Bacan can be enjoyed in a myriad of ways – sipped over ice, mixed into cocktails, and as a celebratory toast or shot. Bacan comes in two strengths, 24% ABV and 29% ABV, each retailing at $49.99/700ml as well as a 200ml luxury gift set for $54.99. Bacan has already received numerous awards and is on cocktail menus across the U.S. at Michelin-starred restaurants. This is an exceptional aguardiente that comes through in its quality, taste, and versatility, and Bacan is a sophisticated spirit ready to be enjoyed for any occasion.

AUTEC

AUTEC, the nation’s leading commercial sushi robot provider, designed the ASM895A sushi robot designed to double kitchen efficiency and elevate sushi menus with innovative dishes. The ASM895A Maki Maker crafts rice sheets of various thicknesses and dimensions with customizable settings, making it perfect for creating sushi rolls, sushi burritos, and more. The robot features an auto-supply function to produce up to 1,300 flawless rice sheets per hour (one every 3 seconds) without the manual need to press a button for each sheet. Once a rice sheet is removed, another is created automatically and by selecting the double rice sheet mode, chefs can simultaneously make two sheets to double their efficiency! The compact design of the new ASM895A allows it to easily fit in tight spaces such as under shelves and on countertops.

BASBAS

Hierbas, but make it divine. Since earning F&B Magazine’s “Editor’s Top Pick: Product of the Year 2023”, BASBAS has expanded into another North American market (Canada) and is planning three more European markets in 2025, fueled by a fresh funding round. The world’s only premium hierbas continues to collect accolades – now with over 30 international awards, including 13 gold medals. Originally distilled by monks in the Balearic Islands during the 16th century, this 25% ABV spirit blends wild star anise with indigenous herbs like rosemary, juniper, and sage, making it as easy to sip as it is beautiful to look at. The closely guarded recipe, protected by Ibicenco families for generations, has found a passionate following among conscious consumers, with recent batches selling out in hours. While hierbas remains a cornerstone of Ibizan culture – present at every celebration from sunset to sunrise – BASBAS has elevated this ancient spirit into a global luxury brand, bridging centuries of tradition with modern sensibilities.

BIG TREE FARMS (LITE)

Big Tree Farms’ Organic Coco Aminos LITE continues to redefine the better-for-you Asian sauce category, proving that bold flavor and reduced sodium can coexist beautifully. Born from Bali’s ancient brewing traditions, this innovative seasoning harnesses coconut blossom nectar hand-harvested by 17,000 Fair Trade farmers to deliver authentic umami with 35% less sodium than their Original Coco Aminos. The momentum behind this premium sauce reflects growing consumer awareness around sodium reduction without sacrifice. The clean-ingredient blend of organic coconut nectar, rice vinegar, and yeast extract creates a depth of flavor that outperforms traditional soy sauce while meeting modern dietary preferences. From professional kitchens to family dinner tables, this versatile sauce has become the go-to for elevating everything from marinades to dressings. With its commitment to sustainable farming practices and uncompromising taste, Coco Aminos LITE represents the perfect fusion of culinary tradition and contemporary wellness – a product that continues to reshape how we think about seasoning.

BELLA SUN LUCI

Bella Sun Luci’s Meyer Lemon Vinaigrette is the salad dressing to watch in 2025! Clean, simple salad dressing for the modern consumer. 100% pure olive oil and contains no artificial colors, flavors, preservatives, or seed oils. It’s the refreshing alternative to the cluttered salad dressing category, filled with seed oils and unhealthy ingredients that are not worthy of your salad. The Meyer Lemon Vinaigrette is unique to other salad dressings because of its extraordinary blend of California Meyer lemons, known for their sweet, slightly floral taste, with California Wildflower Honey. These high-quality, locally sourced ingredients provide a vibrant, refreshing flavor that makes this dressing stand out. Bella Sun Luci has innovated the salad dressing category with their lineup of Champagne, California Orange, Balsamic, and Sonoma Italian. Modernize your kitchen with these distinct flavors.

BIG TREE FARMS (ORGANIC ORIGINAL)

Revolutionizing the Asian sauce category, Big Tree Farms’ Organic Original Coco Aminos offers a masterclass in clean-label innovation. Made with coconut blossom nectar hand-harvested by a network of over 17,000 Indonesian farmers under Fair Trade and organic certification, this small-batch seasoning sauce transforms the pure nectar into a versatile umami powerhouse using just three ingredients: organic coconut blossom nectar, water, and Balinese sea salt. From Bali’s ancient culinary traditions comes the next revolution in premium seasoning: Big Tree Farms’ Organic Original Coco Aminos, the clean-label sauce that’s transforming how America cooks. Made with coconut blossom nectar hand-harvested by a network of over 17,000 Indonesian farmers under Fair Trade and organic certification, this small-batch seasoning sauce transforms the pure nectar into a versatile umami powerhouse using just three ingredients: organic coconut blossom nectar, water, and Balinese sea salt. Clean ingredients meet bold flavor. Coco Aminos delivers a naturally gluten-free, soy-free alternative that outperforms traditional soy sauce. The brewing process honors ancient techniques while meeting modern dietary preferences, eliminating refined sugars without sacrificing depth of flavor. From stir-fries to scrambled eggs, soups to salad dressings, this premium seasoning sauce adds complex umami notes that enhance every dish, while supporting sustainable farming communities through Big Tree Farms’ commitment to organic agriculture and Fair Trade practices.

BONES COFFEE COMPANY

Bones Coffee Company brings a new and exciting approach to coffee by injecting unique flavor, freshness, and fun into every product – whole bean and ground coffee, ready-to-drink lattes, and more. One of Bones’ top sellers, S’morey Time Cold Brew Latte offers a campfire classic in every can. Other RTD cold brew lattes available include Holy Cannoli, Sinn-O-Bun, French Toast, and more. Both delicious and convenient, Bones’ lattes are made with 100% cold-brewed coffee and a splash of silky-smooth whole milk. All cans feature Bones’ signature skeleton design and creative flair. All Bones Coffee is made with ethically sourced beans from around the world to create the highest quality products. With a diverse selection to cater a wide range of preferences and brewing styles, each customer can find their ideal coffee experience.

BERLINER BRANDSTIFTER

The Berlin Aged Gin 2024 gets its special amber colour from 16 months of ageing in red wine barrels from Bordeaux. The long storage period gives the aged gin an exceptionally smooth and full-bodied flavour of fruity red wine, spicy oak and fine vanilla. The combination of our floral gin and the special botanical of the year 2024, blueberries, creates a deep flavour experience. The 2024 edition is strictly limited to 2.200 bottles. Bottling and numbering by hand guarantee the uniqueness and quality of this product.

BONNE MAMAN®

Bonne Maman®, the #1 premium preserves brand in the U.S., has expanded into the baking aisle with the launch of its ready-to-bake Pie Fillings, bringing the same traditional expertise consumers know and love to the baking ingredients category. Crafted with simple, premium ingredients, Bonne Maman Pie Fillings are designed to make baking both convenient and delicious. Available in three flavors – Apple, Blueberry, and Cherry. These ready-for-baking pie fillings are perfect for both seasoned bakers and those new to pie-making. Simply pour the filling into your favorite pie crust, bake, and enjoy a homemade dessert that looks and tastes like it was made from scratch. All Bonne Maman Pie Fillings are free from high fructose corn syrup, preservatives, additives, and artificial colors. Bonne Maman Pie Fillings can be purchased on BonneMaman.us and in the baking aisles of select retailers nationwide.

CHUNK

Sear it, smoke it, grill it, or roast it—Chunk’s Slab delivers on every culinary level. Designed to replicate the indulgent experience of traditional beef, this plant-based whole cut is as versatile as it is delicious. Portioned to feed larger groups and vacuum-sealed for efficiency, The Slab makes prep a breeze, requiring no additional training for chefs. Whether at a beefy barbecue joint or a bustling bistro, it’s guaranteed to shine on any menu. With proprietary solid-state fermentation technology, Chunk achieves the unparalleled texture, taste, and color of meat while using significantly fewer resources like water and energy. This innovation is winning accolades, including a coveted spot on menus at New York’s famed Pastrami Queen. Chunk’s innovative Slab is making plantbased dining irresistible, proving that plants can—and should—taste extraordinary.

CEDAR’S

Cedar’s Dark Chocolate Cinnamon Hommus offers a sophisticated yet playful twist on a Mediterranean classic. Infused with the creamy texture you love, this limited-batch flavor combines rich dark chocolate with a hint of warming cinnamon for a truly indulgent experience. Perfect as a dessert dip, spread, or paired with fruit, crackers, or toast, Cedar’s Dark Chocolate Cinnamon Hommus adds a touch of sweetness and energy to any moment.

DEFI

DEFI is a trendy new brand that is shaking up the chocolate category. Their mission is to rebel against traditional snacking and the way business is done. DEFI stands for Delicious Energizing Fitness Indulgence and combines high quality real chocolate with functional ingredients, yielding more than 25 grams of protein per bag. In a world where things aren’t so black and white, DEFI shows that you can be both. A little bit bad and a little bit good at the same time. DEFI has an uplifting rebellious brand personality, and 1% of all their profits is dedicated to help other female-owned businesses. Their packaging is bold and showcases the delicious chocolate bite, yet makes you want to move. Their MSRP is $9.99 and are currently selling on defisnacks. com, amazon and a variety of fitness facilities and independent stores, with plans to expand to national retail in the future.

DOUGHLICIOUS

Doughlicious Cookie Dough & Gelato Bites is stretching the limits of frozen snacking. The fusion of chewy cookie dough and creamy gelato, dusted in cookie crumb, creates an epic indulgence that’s ready to enjoy at any time. These bite-sized, hand-crafted snacks are made with oats and other natural ingredients, are gluten-free, and are free from refined sugars, artificial additives, or preservatives, making it a snack you can feel good about eating. At around 100 calories per serving, it is available in dairy and vegan options at Whole Foods, Target, Amazon, Instacart, and many others. When cravings strike, answer with Doughlicious!

DIRTY WATER

Crushable and dangerously refreshing, Dirty Water launched in 2024 as the world’s first session hard seltzer. Dubbed “The Light Beer of Hard Seltzer,” Dirty Water offers a low ABV experience and a healthier alternative with 0 sugar, 0 carbs, only 90 calories and no gluten. A great light beer is unobtrusive, crisp and smooth with no frills. A great hard seltzer offers a healthier choice with less calories, carbs and sugar. Dirty Water encapsulates the best of both and features a malt-based formula that offers a light, crisp, and refreshing taste with notes of pear, citrus, and malt. One flavor, not too sweet, not too carbonated and just perfect for any occasion. Consumers can purchase a Crushable Case (24 pack) of Dirty Water at dirtywaterbrand.com and those in NYC can find the brand at select bars including Jean’s, The Johnson’s and Easy

FISHER & PAYKEL

Fisher & Paykel’s Series 11 48” Professional Induction Range offers a new level of precision, power, and control with an ultra-responsive induction cooktop and two independent oven cavities. The range has six induction cooking zones with two zones that can pair into larger “SmartZones” for sizable cookware. Unlike typical large ranges, the Series 11 48” Professional Induction Range can work with a 50A circuit, meeting US electrical code standards. The oven has 15 functions in the main cavity and 11 in the secondary with a handy food sensor to help monitor the cooking progress. Each oven can be controlled with a high-resolution touchscreen to guide a user to cook by food, function, or recipe. The range has a self-cleaning function that breaks down food residue and the cooktop can be easily wiped down after use. The appliance is made of premium grade stainless steel and high-quality glass for an ultra-sleek aesthetic.

FRIEDA’S

Frieda’s Branded Produce Passion Fruit 3-Pack revolutionizes tropical fruit merchandising. It offers a perfectly portioned, easy-to-grab package that drives consumer engagement and retail sales. This innovative product is the result of a groundbreaking partnership with a women’s and familyowned grower in Okeechobee, FL, combined with immersive storytelling and merchandising strategies. The thick-skinned Passion Fruit, with its citrusy, tangy pulp and crunchy seeds, is a versatile tropical delight. It is ideal for scooping straight from the fruit, blending into smoothies, or enhancing cocktails like Passion Fruit margaritas. Frieda’s educational point-of-sale materials and grower-centric QR codes connect shoppers with the fruit’s vibrant history, from its Brazilian roots to its symbolic name, fostering deeper consumer interest. In its first year, the Passion Fruit 3-Pack outpaced the category in sales growth by over 100 points and bolstered Frieda’s reputation as a specialty produce leader*. This proved that storytelling and packaging innovation are key drivers in today’s produce market.

FRENCH BLUE

Welcome the dazzling Crémant de Bordeaux, the sparkling star of French Blue! This bubbly beauty is crafted with care, giving you delicate, tiny bubbles that dance in your glass. It’s pure magic in a bottle with a pale gold color and a scent-sational aroma of white flowers, sweet almonds, and a hint of wild strawberry. Take a sip and enjoy the fresh, lively acidity and creamy mousse, with a touch of brioche on the finish. Perfect for celebrations, brunches, or just because – this Crémant is ready to add sparkle to your life. Cheers to bubbly bliss and unforgettable moments!

G&I SPIRIT GROUP USA

Starting in Florida a short time ago with Founder and entrepreneur Samuel Reasse II, G&I Spirit Group USA began building into avenues they hadn’t been envisaged. G&I Spirit Group USA has been on a journey to expand through various states and interact with both “on and off trade” building awareness and the Mis Amigos Tequila Brand. G&I Spirit Group Importation(USA) LLC has now appointed a collaboration with Reasee Distribution LLC. The brand has been very pleased to work with Samuel and his team. Their plan is to showcase Mis Amigos Tequila in various bars, clubs, restaurants and liquor stores across the US. Following the philosophy the Ex NFL player has brought the drive and determination to the brand to offer customers the level of service, quality of product, and interaction that only the big players in the industry dream of.

GARDENISTA

Gardenista Vodka Cocktail is a premium ready-to-serve cocktail that defies common convention and blends garden flavors of herbs, fresh lime juice, thyme, cane sugar, ginger and a kick of jalapeño. Launched in September 2024, Gardenista is an innovative, ingredient-focused cocktail that elevates the drinking experience. Gardenista draws inspiration from the popular Gardener cocktail at Matsuhisa in Colorado. Gardenista Vodka is made with 100 percent corn and distilled seven times with a smooth and crisp finish. Gardenista is meant to be shaken and served straight up, poured over ice or made into a spritz. One bottle of Gardenista serves five cocktails, is low-calorie with 98 calories per serving and is 15% ABV. The brand is independently owned and operated, founded by a collective of high-level experts. Gardenista’s founders have launched various spirit brands such as Effen Vodka and worked with Fortune 500 companies including Constellation, Coors, Bacardi and PepsiCo.

GABRIEL & DANIEL WELLNESS

The vision at Gabriel & Daniel Wellness is to become a leading brand synonymous with health, inclusivity, and sustainability, transforming breakfast into a meaningful moment of nourishment and connection. Gabriel & Daniel Wellness aspires to create inclusive job opportunities that celebrate diversity and support individuals with disabilities, making a lasting social impact. The brand inspires a healthier lifestyle by offering premium-quality, allergen-friendly, and environmentally responsible products. They are leading by example in adopting sustainable practices that protect our planet and ensure a better future for generations to come. Through innovation, compassion, and a commitment to excellence, Gabriel & Daniel Wellness aims to redefine the breakfast experience—one that not only fuels the body but also uplifts the spirit and strengthens the community.

Founded in 2021, Grady’s Garden is a food and nutrition, edutainment and technology company driven by the conviction that healthy kids are the cornerstone of future communities that prioritize nutrition and well-being and embody positive social-emotional skills essential for flourishing. Grady’s Garden sells a signature line of salsas and pasta sauces at select Midwest locations, including Meijer and Fresh Thyme, and on its online store. All products are chef crafted with locally sourced ingredients and contain no added sugar and artificial flavors, perfect for health-conscious consumers. Net proceeds from food sales support 501(c)(3) organization Grady’s Classroom, an outreach program designed to educate elementary-aged kids about healthy lifestyles and the importance of eating and growing vegetables through family and community gardening. Learn more at gradysgarden.com.

GRADY’S GARDEN

HARDHIDE

In 2025, Hardhide is set to make a splash in the whiskey market with its 86-proof fruit-flavored whiskies. Crafted from a blend of 3-year wheat whiskey, light American whiskey, and fresh fruit flavors, Hardhide offers a bold taste experience. Hardhide Whiskey is named after the “official town mascot” of Ponchatoula, Louisiana. The alligator is a tribute to the resiliency of the town and its people. The brand’s debut product, Hardhide Ponchatoula Strawberry Whiskey, features premium strawberries from Johndale Farm in Ponchatoula, Louisiana. Its new sibling, Hardhide Chilton County Peach Whiskey, uses peaches sourced from the Durbin Family farms in Clanton, Alabama. Embracing Southern hospitality, Hardhide supports small, independent family farms. Consumers can find Hardhide whiskies at their local grocery or package stores.

GREAVES

Greaves Jams has been making fine jams, jellies and marmalades since 1927, nearly 100 years ago. Today they are introducing this new product which is made exclusively with local Niagaraon-the-Lake wine from Chateau des Charmes Winery’s signature Cabernet red wine. Blended with just the right amount of sugar and lemon juice for a perfect red wine jelly. A must addition to elevate any charcuterie board and delicious with chicken, turkey and ham, hors d’oeuvres and cheese.

JOURNEYMAN DISTILLERY

Founded in 2010 by husband-and-wife duo Bill and Johanna Welter, Journeyman Distillery is an award-winning organic craft distillery located in Three Oaks, Michigan, and Valparaiso, Indiana. To commemorate the brand’s 13th anniversary, Journeyman released a limited-edition whiskey blend featuring multiple signature spirits aged between four and seven years, including Silver Cross Four Grain, High Rye, Last Feather Rye, and their Corsets, Whips and Whiskey. Packaged in a ceramic raven bottle, the name is a nod to the brand’s first spirit distilled in Chicago’s Ravenswood neighborhood, while also playing into Edgar Allan Poe’s iconic poem The Raven. Tasting notes include maraschino cherry, vanilla, cane sugar, toasted oak, sweet Italian cream and marjoram.

LEFTY’S

Lefty’s Fish N’ Chicken Fry Mix is a versatile, flavorful breading blend that transforms everyday meals into crispy, golden delights. Perfectly balanced with a combination of savory spices and a touch of herbs, it enhances the natural flavors of fish, chicken, vegetables, and other proteins. This mix ensures a light, flaky coating or a crunchy bold flavor profile that fries to perfection, delivering a satisfying crunch in every bite. Whether deep-frying, air-frying, or oven-baking, Lefty’s guarantees consistent, mouthwatering results. Designed for both home cooks and professionals, it’s simple to use and elevates meals with minimal effort. A staple for those who value quality and taste, Lefty’s Fry Mix makes every meal memorable.

LAVAZZA

Dolcevita Classico - A smooth and balanced blend with aromatic notes, this blend offers an approachable taste of Italy that’s perfect for daily enjoyment. A must for any coffee enthusiast looking for something special.

LOVO

2025’s Pantone Color of the Year, Mocha Mousse, evokes a warm, comforting indulgence, and what better way to experience this luxurious hue than with decadent LOVO chocolate? As Pantone describes, Mocha Mousse taps into our desire and “indulgence of simple pleasures that we can gift and share with others.” A perfect reflection of LOVO’s rich, Swiss-made chocolate. Available on Amazon, online and national grocery stores, LOVO comes in four mouth-watering flavors: almondmilk, coconutmilk, hazelnutmilk, & oatmilk. With 100% plant-based, vegan, gluten-free, non-GMO, Kosher ingredients, it’s a little healthier for you and kinder to the planet. Made with plant milks instead of dairy milk, sweetened with beet sugar + built around sustainability.

MEZCAL AMARÁS

Mezcal Amarás Americana is the distinctive and innovative addition to their mezcal production and the category. At Mezcal Amarás, they are pioneers in the cultivation of different species of Agave Americana and therefore the first to produce such a valuable liquid for the market. The Agave Americana, developed in their fields, is characterized by its large size (approximately 100 kg), its growth in rocky terrains throughout the Oaxaca region for 8 years, and its unique sweetness that makes it one of a kind. When transformed into a distilled spirit, this plant produces one of the most intense mezcals in aroma while being exceptionally smooth on the palate.

MAD TASTY

Consumers are reaching for the next generation for “celebrating life” and relaxing – meet Cannabis Infused Seltzers. Craft Beer to Craft Cocktails…and now…Craft Cannabis for growth! More and more states are leading the way with regulating Delta 9 THC as Industrialized Hemp under the 2018 Farm Bill for 21+ enjoyment. Mad Tasty is the Premium National Brand with Low Dose 5mg THC Infused Seltzers that allow you to enjoy responsibly as you would any adult beverage, so these Seltzers are not a “one and done.” Feel as good as they taste…in a sexy can that lives up to its name! And THC Infused Seltzers are viewed as the healthier alternative. 5-Ingredient Clean, Vegan, Gluten Free, with 45 Calories allows consumers to tune in, not out, for satisfaction and repeat sales.

NATURE’S GARDEN

Nature’s Garden Probiotic FruiChias are fruit snacks made with real fruit puree and chia seeds for texture and nutritional value. Each serving contains 2 billion microencapsulated Probiotics, which support digestive health and immune function. FruiChias do not contain added sugars, artificial colors or flavors and feature 4 grams of dietary fiber. They are non-GMO and gluten-free, kosher. The 24-count multipack contains 1 ounce snack packs, 90 calories each, making them a convenient choice for on-the-go consumption. The Probiotics in FruiChias promote and regulate a healthy gut microbiome, reduce inflammation, and help to boost immunity. Lactobacillus Probiotic supplementation has also been shown to improve cognitive function and reduce stress. Nature’s Garden’s patented microencapsulated delivery system allows for its high-quality Probiotic strain to remain shelf-stable, ensuring it reaches the gut intact. In keeping with its focus of creating functional foods, Cibo Vita preserves the inherent goodness of fruit while incorporating the digestive wellness benefits of Probiotics.

NORWEGIAN BAKED

Norwegian Baked and RIND by Dina & Joshua, the creators of Veggie Underground plant-based cheese made with real vegetable purée, are excited to unveil a bold new snack: Plant-Based Cheese Knekkebrød. This innovative crispbread combines the timeless Scandinavian tradition of Norwegian Baked’s beloved Knekkebrød with the delicious, plantbased flavor of RIND’s Veggie Underground parsnip cheese, crafted from wholesome, real vegetables. The collaboration between Norwegian Baked and RIND highlights the companies’ shared commitment to quality and creativity. Norwegian Baked’s expertise in crafting authentic Knekkebrød is complemented by Veggie Underground parsnip cheese, which is unique to the plant-based market. The result is a distinctive snack that blends tradition and innovation with bold, savory flavor.

NATURE’S OWN LIFE®

Nature’s Own Life® Keto Bread offers a delicious solution for those following a keto lifestyle. Each slice contains just 1g net carbs and 9g of fiber, making it a satisfying choice for health-conscious eating. At only 35 calories per slice, this bread provides a guilt-free option for meals and snacks, whether used for sandwiches or toasted for breakfast. Crafted with quality ingredients, the Keto loaf bread is free from artificial preservatives, colors, and flavors, as well as high fructose corn syrup. Its wholesome composition ensures that it meets specific dietary needs without compromising on taste. With no cholesterol and a good source of fiber, it supports a balanced lifestyle while remaining flavorful to the last bite. Nature’s Own Life® Keto Bread exemplifies the perfect balance of nutrition and flavor, designed to cater to the demands of a keto-friendly diet while satisfying a love for great bread.

PARAMOUR

Paramour’s Lavender-Yuzu Aperitif-Liqueur combines floral lavender fields, a hint of lychee, and a pinch of gentian zest with a crisp yuzu finish. With its vibrant magenta hue and bold, botanical flavor, it was awarded 91 points at this year’s New York International Spirits Competition, standing in a class of its own. Crafted in small batches, this aperitif-liqueur balances 60 calories and 14% ABV with no artificial additives, sugars, or fillers. Gluten-free and vegan, it’s pure and natural by design.

POWERXL

The PowerXL Stirmax™ Multi-Cooker redefines convenience and efficiency in your kitchen with its advanced features and versatile functionality. With a powerful 360° Automatic Paddle, the Stirmax™ stirs, shreds, and prevents food from sticking, providing consistent results with minimal effort. A simple-to-use interface and cooking presets allow you to slow cook, sauté, steam, and braise meals that can be brought directly to the table in its sleek pot. Enjoy hassle-free meals and elevate your culinary experience with the Stirmax™ MultiCooker, available at Walmart.com and Amazon.com.

PASKENTA

MAD RIVER BREWERY

Diversity in craft beer from leadership to ingredient sourcing is something to celebrate, and this Indigenous Ale from tribally owned and women led Paskenta Mad River Brewery checks all the boxes. A light golden cerveza made with regeneratively grown red Aztec corn, Maize Goddess is lager-adjacent with a notable sweetness from flaked maize sourced from Ioway Farms. The Native owned brewery, who is disrupting the industry with its milestone partnerships and environmental and social causes, delivers a crisp and refreshing easydrinking ale that measures up to the brewery’s other notable awardwinning craft brews. Malty with a subtle hop aroma, Maize Goddess is a balanced tribute to the strength, power, and resilience of women, and a celebration of indigenous cultures across the world. ABV 4.3%

PULSE POWER

Pulse Power has been dedicated to sourcing the finest pulses— chickpeas, beans, and lentils—for over 50 years. These little powerhouses are bursting with protein, fiber, and antioxidants to keep you healthy. Plus, they’re eco-friendly champions, using limited water and removing carbon from the air to keep our planet happy. Pulses inspired the brand to create a snack that’s as healthy as it is delicious. With food allergies in mind, Pulse Power made sure their products are allergen-friendly because everyone deserves access to nutritious munchies.

SALTON

crust, or traditional. The 18L capacity accommodates up to a 12” pizza or 9 slices, while a convection fan ensures even cooking. This versatile appliance offers 15 pre-programmed functions, including air fry, roast, bake, broil, and dehydrate, making it perfect for everything from wings to cakes. It features a sleek stainless-steel design, a 3-layer glass door, and a sturdy metal hinge, ensuring durability and exceptional performance. Whether baking, air frying, or roasting, the Pizzadesso delivers professional-level results with speed and precision, transforming any meal into a gourmet experience.

REYTAN GOLD

With REYTAN GOLD you enjoy more than just vodka. You enjoy the taste of success, proven by our recognition at the prestigious WSWA Access Live 2024 in Las Vegas. This vodka represents a clear commitment to quality and luxury and adds a touch of exclusivity to any occasion. Carefully crafted from the finest ingredients, REYTAN GOLD promises an unrivalled taste experience. You will be delighted by the purity and elegance that REYTAN GOLD brings to every glass. REYTAN VODKA is more than just a fine distillate. Each bottle is a tribute to Tadeusz Reytan, a hero of Polish history known for his courage and his commitment to freedom and independence. His steadfastness and principles are reflected in the brand’s values.

SERIOUS BEAN CO

SERIOUS Bean Co’s Organic Black Beans & Garbanzo Beans with Himalayan Pink Salt deliver a nutritious and flavorful addition to any meal. This convenient mixed 6-pack features a delicious combination of two pantry staples, making meal prep easier and more versatile than ever. Crafted with care, these beans are USDA Organic, non-GMO, gluten-free, and made without preservatives or high-fructose corn syrup, ensuring a clean label you can trust. The subtle seasoning of Himalayan pink salt enhances their natural flavor, offering a perfect base for soups, salads, tacos, or grain bowls. Rich in plant-based protein and fiber, this mix supports a balanced diet while providing wholesome, feel-good eating. Packaged for convenience, the SERIOUS Bean Co 6-pack ensures you’re always stocked with quality ingredients that are ready to elevate your meals. Delicious, nutritious, and versatile, these beans prove that healthy eating doesn’t have to be boring.

SUNNYGEM

ALMOND OIL

SunnyGem Almond Oil stands out as a premium choice for healthconscious cooks and food enthusiasts. Crafted from high-quality California almonds, this 100% virgin, cold-pressed, and unrefined oil delivers exceptional flavor and versatility. Its light, nutty taste enhances everything from salads and marinades to baked goods and sautéed dishes, making it a must-have pantry staple for home chefs. Packed with natural health benefits, SunnyGem Almond Oil is rich in vitamin E, making it a nourishing option for those seeking to incorporate antioxidants into their diet. It is vegan, kosher, gluten-free, and free from additives, catering to a variety of dietary needs. Available on Amazon, the SunnyGem website, and at retailers like Publix and HyVee, it’s easily accessible to consumers nationwide. Whether drizzled as a finishing touch or used in cooking, SunnyGem Almond Oil elevates everyday meals with its commitment to quality and flavor.

SEVEN SEALS

Whisky aficionados seeking innovation and craftsmanship will find a gem in Seven Seals’ Amarone Wood Finish Single Malt Whisky. This expression masterfully balances tradition and modernity, resulting in a sensory journey that’s as bold as it is refined.Seven Seals employs a cutting-edge finishing process, dramatically reducing time without compromising quality. The Amarone finish adds a distinctive character, imparting rich notes of stewed red fruits, dark chocolate, and subtle oak. On the palate, it unfolds with layers of velvety sweetness, interspersed with hints of spice and a lingering, warming finish. Sustainably produced and meticulously crafted, this whisky embodies the essence of innovation in distilling. Whether enjoyed neat or as the star of a sophisticated cocktail, it promises a remarkable experience for both the seasoned connoisseur and the adventurous newcomer. Indulge in a bottle and savor a whisky that redefines the art of aging with precision and passion.

SWAN

The Swan Nordic Pump Espresso Coffee Machine combines Scandinavian-inspired design with exceptional functionality to bring barista-quality coffee to your kitchen. With 20 bars of pressure and a die-cast boiler, it delivers rich, flavorful espresso with every brew. The 1.2L detachable water tank allows you to make one or two cups at once, perfect for sharing or indulging solo. Steam pressure control lets you craft lattes, cappuccinos, flat whites, and more with ease, while the removable drip tray ensures hassle-free cleaning. Elegant and practical, the Swan Nordic Espresso Machine elevates your coffee experience, making mornings effortlessly stylish and delicious.

TOASTESS

The Toastess Hand Blender and Chopper Combo is the ultimate kitchen companion, combining versatility, power, and convenience. With 260 watts of quiet yet robust performance, it effortlessly blends, chops, and mixes your favorite recipes. The two-speed settings and turbo button deliver precise control, perfect for soups, dips, dressings, smoothies, and more. Its stainless steel blade and removable foot allow mixing directly in bowls, pots, and containers, while cleaning is a breeze with a simple twist-and-remove design. The included 500ml chopper and 700ml measuring/mixing cup with lid add even more functionality. Compact, comfortable, and efficient, the Toastess Combo makes every cooking task simple and stress-free.

THE DISPLAY SHIELD®

The Display Shield® is an affordable indoor and outdoor digital display enclosure that offers comprehensive protection for digital signage, displays, or TVs. It is the most cost effective, light weight, weatherproof display enclosure on the market for protecting signage investments in almost any environment. These weatherproof display cabinets are manufactured using HMWPE (High Molecular Weight Polyethylene), which is a specific plastic rated for outdoor usage and durability. The Display Shield® is a shatterproof TV and display protection enclosure that offers screen shielding, water resistance, temperature regulation, moisture defense, dust control, and more. It is an indoor or outdoor digital signage, electronic menu board, TV, and messaging screen solution that saves thousands of dollars for restaurants, bars, food trucks, food processing facilities, and more. Popular with businesses of all kinds around the globe, The Display Shield® is also durable and recyclable!

TOCABE INDIGENOUS MARKETPLACE

Tocabe Indigenous Marketplace, with a mission to bring native foods to the mainstream, recently launched their Harvest Meals and Little Harvest™ Meals—a line of nutritious, Family-friendly, and ready-made meals featuring Indigenous ingredients sourced from local and Native producers. Inspired by childhood favorites, Little Harvest™ offers 14 yummy options for breakfast, lunch, and dinner. And for parents, Tocabe’s Harvest Meals features elevated, ready-made meals like the Bison Sonora Bowl. The best part, there’s no subscription required! Tocabe is breaking barriers by championing Native farmers, ranchers, and food producers, creating a fair and sustainable food system that benefits American Indian communities.

UNTITLED ART

Untitled Art’s NA Juicy IPA marked the brand’s debut into the world of non-alcoholic beer, and the results are something to be proud of.

Crafted with Citra and Mosaic hops, this brew delivers an explosion of juicy tropical citrus notes and aromas. Using advanced membrane filtration technology, Untitled Art brews fully-fermented beer and carefully removes the alcohol, preserving the vibrant flavors and aromas fans love in their favorite styles. All flavor, no alcohol!

TÖST

Founded in 2017, TÖST Beverages stands as a leader in the nonalcoholic sparkling beverage category. Deliciously crafted with berries and botanicals, TÖST (Original and Rosé) is a refreshing, alcohol-free bubbly made to elevate moments big and small. TÖST provides a sophisticated drinking experience with an all-natural, low-calorie blend of white tea, ginger, and citrus, for a refreshingly dry taste. Traditionally available in 750ml and 250ml glass bottles, TÖST has newly launched a 250ml canned format to ensure the elegant and sophisticated drink can be truly enjoyed anytime, anywhere. TÖST Cans are available for purchase on the brand’s website and will be rolling out in nationwide retailers throughout 2025, retailing for $3.49 per can or $13.99 for a 4-pack. For more information, visit tostbeverages.com or follow the brand on Instagram at @tostbeverages.

VILTER BY COPELAND

The VQ95 from Vilter by Copeland is a new industrial-grade, singlestage heat pump, designed to decarbonize heating. It addresses multiple challenges. The food and beverage industry faces pressure to reduce scope 1, 2 and 3 emissions. Processing operations use industrial refrigeration systems to extract enormous amounts of heat during production. The heat absorbed is typically expelled into the atmosphere, wasting considerable amounts of heat, energy and water. Ironically, many of these same facilities require large volumes of hot water for processes and wash-downs Today, the hot water in these plants is produced with fossil fuel boilers which are inefficient, and contribute to high greenhouse gas (GHG) emissions. By repurposing the heat generated from refrigeration, the VQ95 can help companies save millions of liters of water and minimize emissions while operating three to five times more efficiently than fossil fuel boilers, maximizing efficiency (COP) and minimizing total cost of ownership.

Violife, the pioneering dairy-free cheese brand, introduces its new 100% dairy-free Just Like Cream Cheese Block—a game-changing innovation in the plant-based category. As the only nationally distributed, major allergen-free cream cheese block that whips, spreads, and bakes, Violife delivers unparalleled versatility and taste for every occasion. From indulgent Classic Cheesecake to creamy Spinach & Artichoke Dip, this breakthrough product allows dairy-free eaters to enjoy their favorite recipes without compromise. Available now at major retailers like Whole Foods, Kroger, and Safeway (MSRP $5.99), the Just Like Cream Cheese Block proves that incredible flavor and texture can be plant-based. As the #1 dairy-free cheese brand, Violife continues to redefine dairy-free eating, offering innovative and delicious alternatives crafted for taste and quality. Whether for desserts, dips, or dinner, Violife makes it easier than ever to whip up your next dairy-free masterpiece.

WHITEHALL LANE

This 2020 Leonardini Vineyard, named after the family that owns and operates this small winery, is an elegant example of Cabernet Sauvignon from this stunning St. Helena AVA location in Napa Valley. It begins on the nose with brambly fruits and blueberry cobbler moving into crème de cassis spicebox sarsaprilla and a touch of cedar. Its balance and mid-palate are most notable providing long plush tannins alongside its dense fruit character. On the palate it delivers rich sweet black fruits, fresh blueberries, cherry cola vanillin, and toasted walnuts. The beautiful underlying tannin structure complexity and ample fruit will evolve over time and age gracefully for 10-15 years.

Violife

The bakers of Wonder® Bread are making a sweet splash in the snack world! This fresh collection of treats offers a nostalgic yet modern take on convenience and indulgence. Available in a variety of snacks, including cupcakes, donuts, and honey buns, each item is crafted using the trusted quality that Wonder Bread is known for, making them a reliable choice for on-the-go snacking. Perfect for a quick morning treat, lunchboxes or as an afternoon pick-me-up, Wonder delivers a familiar comfort with a fresh twist. Readers will want to keep an eye on these exciting new products from a beloved brand.

WISE MONKEY

Wise Monkey Café Rum is the first-ever coffee-infused rum with a 43% ABV. With a unique fusion of Mauritian rum and 3 types of organic coffee beans, the newcomer sets itself apart from the big names in the industry who have played it safe with the standard Arabica infusion over the years. Bringing in a differential expression by blending in slow-roasted Arabica, Robusta, and Liberica beans, the Rum has established itself as a favourite among several Michelin-starred restaurants. Redefining the coffee rum market, the brand prioritised flavour complexity over sweetness in their blend. With a remarkably lower sugar content compared to its counterparts, the rum appeals to consumers who seek a more refined drinking experience.

SOUTH KOREA CHAIN IS BRINGING ITS TASTY BURGERS TO L.A.

BY RYAN SLATTERY

Prepare your taste buds Los Angeles. South Korea’s first burger franchise restaurant is coming and it’s bringing its mouth-wateringly famous bulgogi and shrimp burgers.

Ready to challenge In-N-Out and every other American fast food burger joint, Lotteria is about to add a bit more flavor to your typical grab-and-go burger. Established in 1979 and the country’s leading franchise, Lotteria operates more than 1,600 Lotte locations. And while the company’s success has led to expansion—the 300 international stores have been limited to Vietnam, Myanmar, Cambodia, Laos, and Mongolia.

“We haven’t expanded outside of Asia before,” says Lotteria USA CEO Jungwook Lee of the company’s first venture in America. “The stores have gained great popularity by developing menus tailored to local eating habits and cultures. We dream of becoming the best global restaurant that captivates people’s appetite worldwide. I want to bring the taste of K-burger not only to Korean Americans who miss Lotteria, but also to everyone living in the U.S.”

Given Lotteria’s name, popularity and success, it’s an ideal first step for a company looking to make inroads in the U.S. Los Angeles area offers an audience mostly familiar with

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the newest release from michael david winery now available nation wide

Seven Seals Innovation AG, based in Stans, Switzerland, is revolutionizing the world of single malt with its internationally patented finishing process – The Stockhausen Method. Seven Seals’ single malts are the result of centuries-old distillation art combined with the latest technology. Seven Seals Whisky is a premium Swiss brand by Dr. Dolf Stockhausen based in Stans, Switzerland renowned for its meticulous craftsmanship and innovative approach to whisky-making. While the age of a single malt was traditionally considered a quality indicator, Seven Seals recognized that the maturation process and the completeness of its results are more important. Their unique, globally patented method shortens this process without compromising on quality. By simply using physical relationships, Seven Seals accelerates the purely natural transfer of aromas between wood and spirit in close accordance with the classic methods, resulting in more

delicate and flavorful single malts. Their single malts are recognized worldwide and have won numerous awards in the most important blind tasting competitions because they combine the best of traditional craftsmanship and modern technology. Convince yourself of the quality and unique taste of our innovative single malts. The distillery is known for its unique finishes, including amarone, rum, and sherry, which impart distinctive flavors to its single malt expressions. With an emphasis on commitment to consistent quality, Seven Seals produces a range of highly regarded whiskies that blend elegance, complexity, and bold character, earning a reputation for exceptional flavor profiles and artistry in every bottle. “Time does not matter, taste matters.”

11X Best Whisky in Show, 16 Double Gold, and 105 Gold Medals

Nectar of the Gods

50ml Seven Seals Single Malt Amarone Wood Finish

15ml Amontillado Sherry

15ml Falernum Syrup

30ml Freshly squeezed lime juice

2 dash Chocolate Bitters

20ml Aqua Faba

Amarone, Classic Line

An intense single malt with influences of apples, vanilla, cinnamon and dark berriesthat’s the Amarone Wood Finish from Seven Seals

TASTE OF THE NFL IS A CULINARY AND GRIDIRON EXTRAVAGANZA

It’s the NFL’s largest philanthropic culinary event held during Super Bowl weekend, featuring top chefs, NFL greats, captivating entertainment, and the shared mission of tackling food insecurity among children in Louisiana and nationwide with net proceeds supporting national nonprofit GENYOUth’s End Student Hunger campaign.

ON FEBRUARY 8, 2025, TASTE OF THE NFL will serve up a sophisticated, global blend of cuisines featuring a stellar line-up of world-renowned chefs and homegrown culinary talent who have helped propel New Orleans to the top ranks of U.S. food destinations.

MARQUEE CHEFS

Andrew Zimmern

Chef, restaurateur, TV and radio personality, food critic, director, columnist – if it’s about food, Andrew Zimmern does it! Andrew is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer, and passionate global citizen. He is the creator, executive producer, and host of the Bizarre Foods franchise; Andrew Zimmern’s Driven by Food; MSNBC’s What’s Eating America; the Emmynominated Family Dinner, Outdoor Channel’s Wild Game Kitchen and Field to Fire; and the Emmy-winning The Zimmern List. Andrew has devoted his life to exploring and promoting cultural acceptance, tolerance, and understanding through food. Andrew’s Minneapolis-based multi-media company Food Works oversees his digital, print, and social initiatives, including podcasting, website, and publishing projects. Food Works has grown to include all of Andrew’s consulting work and business development and holds all his charitable endeavors, board work, and business relationships.

Carla Hall

Chef, best-selling author, and television personality Carla Hall has entertained audiences with her enthusiasm for life and warm personality for years. She first won over audiences when she competed on Bravo’s “Top Chef” and “Top Chef: AllStars,” and shared her philosophy to always cook with love. In her years hosting the award-winning daytime program “The Chew,” she engaged with audiences on the authentic level that has earned her loyal and passionate fans. Currently, she can be seen hosting Food Network’s “Holiday Baking Championship.” Carla believes food connects us all, and she strives to communicate this through her work, her cooking, and her daily interactions with others. Her outreach includes work with the Sweet Home Cafe at the Smithsonian National Museum for African American History and Culture in Washington, D.C., where she brings attention to the history of the food that has inspired the café.

Lasheeda Perry

Lasheeda Perry is a trained pastry chef and the owner of Queen of Flavor LLC, a company that specializes in everything from revamping restaurant menus to helping design and execute dream desserts for special events. Lasheeda has always had a passion for the culinary arts, and this love materialized into a successful and rewarding career. Prior to creating Queen of Flavor, she received her culinary education at Johnson & Wales University in Providence, RI, and she subsequently studied abroad in Ireland, Australia, and China to broaden her skills. Before opening her dessert tasting room in Fort Walton Beach, Florida, Lasheeda worked across America as an Executive Pastry Chef for the Four Seasons Hotels and Resorts and Bon Appetit Management Company. She teaches fun-filled pastry classes on the Food Network Kitchen App.

Mark Bucher

Mark Bucher is co-owner of Medium Rare, the iconic, highly acclaimed D.C.-area steak and frites restaurant. His mission is to make meal security a reality — first for his Washington, D.C., metro community and then across the nation. Bucher created his Feed the Fridge initiative to combat hunger while helping pandemic-battered restaurants stay in business. Through the program, Bucher places refrigerators at recreation centers and schools across the region and pays local restaurants to stock them with up to 100 fresh meals per day. Since the beginning of the pandemic, Bucher has provided more than 150,000 free meals to those dealing with food insecurity in the nation’s capital, distributed on weekdays, weekends, and especially during the Thanksgiving and Christmas holidays. His efforts have been profiled by numerous national and regional media outlets, including The Washington Post, MSNBC, and FOX News.

Tim Love

Tim Love is a culinary pioneer and vibrant personality renowned for his signature urban Western cuisine. With over 25 years of experience, Love has blazed a trail from a single restaurant to a nationwide empire, earning celebrity chef status along the way. His journey includes elevating dining experiences at music festivals worldwide for more than a decade. As the chef and owner of Love Management, Inc., he leads a multi-faceted experience company that encompasses an array of culinary concepts. His portfolio includes the iconic Lonesome Dove Western Bistro, and other popular dining venues. Love’s influence transcends the restaurant industry, with a growing entrepreneurial footprint in the event and entertainment spheres. He has forged strategic partnerships with Live Nation, collaborating on various ventures and aligning with renowned music and comedy festivals like Lollapalooza and Bonnaroo.

NEW ORLEANS CHEFS

Chef Sandra Batiste Bayou Scratch Kitchen

Sandra Batiste, known for blending creativity with bold flavors, is the owner of BonaBatiste Taste Couture & Bayou Scratch Kitchen. With a food portfolio that includes top music festivals, premieres, and television, she has become a sought-after celebrity chef for high-profile events, bringing unique and immersive dining experiences to thousands of fans. Chef Sandra is known as the other half of the hot culinary duo “The SanChe’ Remix,” along with Chef Che’ Gravy Gaines, aka “The Sauce Boss” of the hit Bravo TV show “‘Roble’ & Company.” Born and raised in the San Francisco Bay Area as the granddaughter of Creole & Cajun cooks, Sandra credits her grandmother for teaching her everything about scratch cooking. She was named Top Chef at the 2023 Food & Wine Festival of Las Vegas.

Chef Edgar “Dook” Chase IV

Edgar “Dook” Chase IV is the Owner/President of Chase Hospitality Group and Chase Concessions, LLC, and a partner in Chase North, the premier food and beverage concessionaire at New Orleans’ Louis Armstrong International Airport. He also continues the legacy of his grandmother, Chef Leah Chase, serving as the Executive Chef of his family’s restaurant, Dooky Chase’s, in Treme. Apart from a culinary degree from Le Cordon Bleu in Paris, he spent years learning the art of cooking from his grandmother while working in his family’s flagship restaurant. He has developed spinoff concepts that include Leah’s Kitchen, Dook’s Place, and Dook’s Burgers – all as a tribute to his family’s legacy of service and hospitality and inspired by her classic Creole cuisine. His latest restaurant, Chapter IV, in downtown New Orleans, opened with his wife Gretchen in January 2023, was named for his family’s fourth generation of service, and features modern takes on classic Creole breakfast, brunch, and lunch.

Chef John Folse Restaurant R’evolution

John Folse, born in St. James Parish in 1946, is a chef, restaurant owner, and television host. A lifelong resident of Louisiana, he is seen as a leading authority on Cajun and Creole cuisine and culture, and he learned early that the secrets of these authentic cuisines lay in “the unique ingredients of Louisiana’s swamp-floor pantry.” In 1978, Folse opened Lafitte’s Landing in the historic Viala Plantation house near Donaldsville, in St. James Parish, south of Baton Rouge. In 2002, his Bittersweet Plantation Dairy opened, offering a full line of fresh and aged cheeses, butters, yogurts, and ice creams. In November 2019, Folse opened Folse Market in the New Orleans International Airport, serving a traditional taste of NOLA cuisine to travelers from around the world. In fact, Folse has been credited with taking the tastes of Louisiana global by introducing Louisiana’s indigenous cuisine to Japan, China, Hong Kong, Korea, France, and even the Vatican!

Brittney Hawkins-Dobard NoLa Cookie Co.

Brittney Hawkins-Dobard, a proud New Orleanian, wife, and mother, turned her passion for baking into NoLa Cookie Co., a gourmet cookie brand inspired by New Orleans’ rich culinary heritage and the strong women in her life. Born and raised in the Crescent City, Brittney’s baking journey started as a way to connect and bring joy, a tradition rooted in her grandmother’s kitchen. Since launching in 2019, NoLa Cookie Co. has gained a loyal following, celebrated for its commitment to quality ingredients and flavors that capture the essence of New Orleans -from King Cake to Chocolate Chip. Each cookie is crafted with love, honoring the legacy of the family as well as the flavors of the city. NoLa Cookie Co. has been recognized by UberEats Top Eats, Buzzfeed, and local media for bringing a taste of New Orleans to customers near and far. Brittney says her journey from “side hustle” to culinary spotlight is a testament to the resilience and the spirit of New Orleans.

Chef Dee Lavigne Deelightful Roux School of Cooking

Chef Dee Lavigne, owner of the Deelightful Roux School of Cooking in New Orleans, is a proud native of the Crescent City and a graduate of the prestigious Culinary Institute of America. As the only African American-owned cooking school in New Orleans, Chef Dee combines her passion for Creole and Cajun cuisine with her dedication to preserving New Orleans’ rich culinary heritage. Known for her hands-on cooking experiences and community engagement, Chef Dee is thrilled to share Louisiana’s vibrant flavors and stories at Taste of the NFL – in the process, providing a premier New Orleans hands-on culinary experience to the world.

Mark McMillian Grill’N McMillian.

Following an eight-year career in the NFL and with a current gig as a well-known sports broadcaster, Mark McMillian has become a world-class cook, launching his “Grill’N McMillian” brand with the mission of bringing togetherness and unity through a unique cooking experience. In 2023 Mark appeared as one of the chefs on the second season of Gordon Ramsay’s hit FOX show Next Level Chef. From the gridiron to the grill, Mark has rediscovered his MVP status with spices, sauces, and the ability to grill up the perfect meats. With personality and flair, he creates an exciting atmosphere for every fan and any palate. McMillian’s passion for cuisine -- his true love after football -- is proven on the grill in each bite and with each creative blend of hot, sweet, and savory.

Susan Spicer Rosedale

Susan Spicer began her cooking career in 1979 in New Orleans and subsequently traveled throughout Europe and the U.S. before returning to NOLA. In 1990, she collaborated with Regina Keever to open the French Quarter fine-dining destination Bayona, much to the delight of diners and critics. Her cookbook, Crescent City Cooking: Unforgettable Recipes from Susan Spicer’s New Orleans, was released in 2007, receiving wide acclaim. In 2010, she opened Mondo, a casual, family-style restaurant focusing on global flavors, in her home neighborhood of Lakeview. In 2016, she opened Rosedale and came full circle by focusing on Louisiana’s signature ingredients and flavors. Mondo in Lakeview was sold in 2019 and now operates at Louis Armstrong International Airport, operated by HMS Host. Spicer is on the Board of Directors of the New Orleans Culinary and Hospitality Institute (NOCHI) and is a member of its Culinary Advisory Council. She has won numerous awards, including membership in James Beard’s Who’s Who of American Cooking.

Chef Bunny Young Crawbabies

Chef Bunny Young, a modern standard-bearer of Creole soul food, skillfully crafts staple Creole dishes taught to her generationally. With a personality as vibrant as her dishes, Young has become a culinary force, her food steeped in tradition and served as a tribute to the generations of 7th Ward Creole women who passed down their culinary wisdom. Young worked as a successful accountant for 25 years before finally stepping out “on faith” in 2022 and creating Crawbabies LLC, a New Orleans restaurant and catering company. She has competed in the Carla Hall Presents Favorite Chef competition and created a buzz around the city by doing food “popups” at local venues. She has been featured on NPR’s All Things Considered as a culinary guest. Crawbabbies, in the heart of the 7th Ward neighborhood where she grew up, serves traditional New Orleans dishes such as Gumbo, Yaka Mein, Smothered Okra, Red Beans and Rice, and Crawfish Étouffée.

Sue Zemanick Zasu

Sue Zemanick graduated at the top of her class at the Culinary Institute of America in Hyde Park, New York. Working as an intern in the seafood department revealed to her passion for cooking with fish and seafood – and prompted her to move to New Orleans. She was named Executive Chef at Gautreau’s Restaurant in 2005, which led to national renown, including being named 2013 “Best Chef, South” by the James Beard Foundation and a “Top Ten Best New Chef” by Food & Wine Magazine. Zemanick has been featured in many food festivals, including the South Beach and Charleston Food and Wine Festivals, the Sun Valley Vintner’s Festival, and Chef’s Club St. Regis/Aspen. She makes regular television appearances, acting as a judge on Top Chef New Orleans and participating as a contestant on Seasons 3 and 5 of Top Chef Masters.

PEPSICO FOUNDATION

RESTAURANT ACCELERATOR PROGRAM

Jackie Diaz

Jamaican Jerk House

Jackie Diaz is a self-taught cook and a first-generation Cuban American with an innate sense of hospitality -- she treats all her customers like family. Her restaurant opened at the end of 2021, and Jamaican Jerk House couldn’t be more home-grown: Jerk Master Richard Rose is a native of Kingston 13, the storied Kingston, Jamaica neighborhood. Offerings include a slow-stewed oxtail with a tender, and deeply flavored ragu served over pasta or with rice and pigeon peas. A side of oxtail gravy compliments it with another big seller, jerk chicken, perfectly spiced and crispy. There’s also jerk pork or beef ribs, wings, pork chops, a burger, and jumbo shrimp. Side dishes include Caribbean-spiced macaroni and cheese, jalapeno-spiked potato salad, steamed cabbage, and fried sweet plantains. Another option is jerk coco-corn, which are half-ears treated with jerk spice and cooked in coconut milk. Since opening, the restaurant has become a neighborhood mainstay and is spreading love through the art of authentic jerk cooking.

Vyoone Lewis | Vyoone’s

Vyoone’s restaurant offers a premier dining experience in the Warehouse District of New Orleans, specializing in contemporary French cuisine -- with an Afro-Creole French-fusion twist. Founded by Vyoone Segue Lewis, a trained pediatric geneticist and classical musician with deep roots in the community, the restaurant blends tradition and innovation. Guests enjoy an elegant courtyard dining experience, craft cocktails, and an extensive French wine selection. Vyoone’s is celebrated for the best French onion soup, classic French dishes, and traditional French desserts. It features happy hour specials and private-event hosting, ideal for corporate events and celebrations. With a commitment to sustainable dining and local ingredients, Vyoone’s offers vegan and gluten-free French options and catering to diverse dietary preferences. Located near the New Orleans Convention Center, it serves as a perfect spot for both locals and visitors.

Chef Serigne Mbaye | Dakar

Three-time James Beard nominee and TIME 100 NEXT honoree Serigne Mbaye is the Chef and owner of Dakar NOLA, a New Orleans pescatarian restaurant focusing on modern Senegalese cuisine. Born in Harlem and raised in Dakar, Senegal, Serigne’s most cherished memory of his childhood is learning to cook at his mother’s knee. Returning to the United States, he attended the New England Culinary Institute in Vermont and was invited to Commander’s Palace in New Orleans, leading to a two-year stint and then promotion to sous chef at Cafe Adelaide in that city. Other top restaurant posts followed. In 2022, his vision led Serigne to open his own first brick-and-mortar restaurant, Dakar NOLA, which was named one of the best new restaurants by USA Today in 2024 and by Bon Appetit, Eater, and Esquire in 2023. The James Beard Foundation has also awarded Dakar NOLA Best New Restaurant of 2024.

Alfred Singleton | Café Sbisa

In partnership with Craig Napoli, Chef Alfred Singleton is one of the creative forces behind the “new” Café Sbisa, originally established in 1899 and the third-oldest fine-dining establishment in the French Quarter. The new iteration is a rebirth of the highest-quality French-Creole cuisine in a welcoming, historical setting that locals and visitors alike love. The unique and storied French Quarter venue serves classic local fare like Turtle Soup, Louisiana Blue Crab Cakes, and BBQ Shrimp, using the freshest, locally sourced seafood and produce. The Sbisa team has been diligently working to renovate the famed French Quarter building directly across the street from the French Market while ensuring its old-world charm is maintained -- including a magnificent hand-carved mahogany bar dating back to 1903. Patrons marvel at fabled artist (and one-time patron) George Dureauy’s painted mural as an artistic centerpiece of this important culinary and cultural venue.

February 8, 2025, 4:00pm-7:00pm CST

National WWII Museum 945 Magazine Street, New Orleans, LA

Taste of the NFL is a culinary and gridiron extravaganza – it’s the NFL’s largest philanthropic culinary event held during Super Bowl weekend, featuring top chefs, NFL greats, captivating entertainment, and the shared mission of tackling food insecurity among children in Louisiana and nationwide with net proceeds supporting national nonprofit GENYOUth’s End Student Hunger campaign.

Custom Sponsorships

Packages can include, but not limited to:

On-Site Activations

Event Tickets

Gift Bag Inclusion

Event Branding

Public Relations

Athlete VIP Experiences

Sponsorable Areas

Enjoy the Best Bites of NOLA: Bayou Scratch Kitchen Brennan's Crawbabbies

Dakar Nola

Dooky Chase Felix's Restaurant and Oyster Bar Restaurant R'evolution

Rosedale Zasu …among others

TNFL24 Sizzle Reel

SAFETY AND FASHION TRENDS

IN PROTECTIVE APPAREL FOR THE FOOD INDUSTRY

BY NICK WARRICK

Protective clothing designed for the food industry must deliver sufficient protection to meet rigorous safety requirements while keeping workers comfortable. This balancing act can be tricky, but with foodborne illnesses and workplace accidents affecting millions annually, the need for effective and comfortable protective workwear has never been more crucial.

Current Safety Standards in Food Industry Apparel

Food industry workers must adhere to strict requirements for protective clothing such as gloves, aprons, hair nets, face masks, and eye protection. These items serve as crucial protection against accidents and barriers against contamination. Modern standards for optimal protection and hygiene conditions for protective clothing and food service uniforms stem from over a century of food safety legislation beginning in1906 with the Pure Food and Drug Act and the Federal Meat Inspection Act.

In the USA today, these standards are primarily enforced by the Food and Drug Administration (FDA), the Food Safety and Inspection Service (FSIS), and the Center for Disease Control and Prevention (CDC). The FDA is the primary authority, further reinforced by industry- guidelines such as DIN 10524 for hygiene and BRCGS FOOD for quality standardization. The FSIS operates under the USDA and provides additional oversight for high-risk food processing environments such as meat, poultry, and egg product facilities. Examples of current requirements for protective apparel in the food industry include:

Material Specifications: Workwear fabric should be a durable polyester/cotton blend that is white or lightcolored for easy visual detection of soiling.

Garment Construction Standards: Laboratory coats and jackets must be long enough to cover trouser side pockets.

Pocket Implementation: The placement and type of pockets are categorized according to hygiene risk levels, with pockets completely prohibited in extremely high-risk RC3 environments such as sandwich assembly areas in manufacturing facilities or other areas where food products are handled after cooking but before final packaging. In lowrisk RC1 food environments such as ambient temperature warehouses or food retail areas, flap-covered pockets are allowed.

Sleeve Requirements: Long sleeves with adjustable cuffs are mandatory across all risk categories to maintain appropriate safety barriers between food products and worker skin contact.

Design Safety Protocols: The garment design explicitly prohibits potentially hazardous foreign material contamination hazards.

Emerging Fashion Trends in Protective Apparel

Significant innovation through smart textiles and technology integration means that modern fabrics can now monitor information such as temperature and moisture levels to provide real-time feedback. Modern smart textiles are already beginning to evolve beyond simple temperature and moisture monitoring. These innovative fabrics can now detect and measure a wide array of physiological parameters through piezoelectric fibers, electrochemical sensors, and flexible electronics seamlessly woven or embedded into the structure of the fabric.

Aside from technological trends, work clothing has a definite trend towards blending protection with style. After all, what chefs wear in kitchens these days is quite different than it was 20 years ago. Safety clothing is evolving, and urban-inspired elements with ergonomic design are being adopted to create a perfect balance between style and functionality. In addition, there is a clear trend in inclusive design approaches rather than traditional gender-specific styles with a more tailored, fashionable look.

Balancing Safety and Style: Key Considerations

Meeting current safety regulations is an absolute minimum requirement, and successful companies will strive to exceed current regulatory requirements significantly. But it isn’t just about meeting regulations; creating an environment where workers feel comfortable is essential, too. The most effective protective clothing policy has to strike a

professional balance between robust safety features and comfort, ensuring workers will be happy to wear their protective gear and comply with safety standards.

When workers feel good in their protective apparel, they’re more likely to wear it consistently, which has made custom embroidery and other branding elements increasingly popular. The key to striking this balance is understanding that modern protective workwear can be functional, fashionable, and comfortable. The days of bulky, uncomfortable protective clothing are long gone.

Case Studies:

Successful Integration of Safety and Fashion

The evolution of protective workwear from purely functional to fashionable and comfortable has been pioneered by organizations such as ENGIE and UZ Ghent Hospital, who have proven that work uniforms can be protective and stylish. Other notable success stories include the transformation of Damen Shipyards’ maritime wear, which demonstrates how modern workwear can simultaneously satisfy all safety requirements and still be popular with employees thanks to being stylish and comfortable to wear for long periods.

These companies have shattered the old paradigm of clumsy, drab, and uncomfortable safety wear, and the results are higher compliance rates and improved worker satisfaction.

When workers feel good in their protective apparel, they’re more likely to wear it consistently, which has made custom embroidery and other branding elements increasingly popular.

Nick Warrick Sales Manager at All Seasons Uniforms.

MUSIC MATTERS TO YOUR CUSTOMERS

86% WOULD RETURN TO AN ESTABLISHMENT IF THEY LIKED THE FEATURED LIVE MUSIC

86% WOULD RECOMMEND THE ESTABLISHMENT IF THEY ENJOY THE MUSIC

80% SAY THAT MOST OF THE RESTAURANTS AND BARS THEY FREQUENT HAVE MUSIC PLAYING

NEARLY 70% OF MILLENNIALS SAID THAT HAVING NO MUSIC NEGATIVELY IMPACTS THEIR EXPERIENCE

BAR AND RESTAURANT OWNERS WEIGH IN 89% OF MILLENNIALS SAID THAT GOOD MUSIC MAKES A MORE MEMORABLE EXPERIENCE

THE MORE UPBEAT, THE BETTER CHANCE FOR AN UPSELL, THE BETTER CHANCE THEY WANT TO STAY A LITTLE LONGER.

COLORADO AND UTAH

-THOMAS OWNER, FAMILY ITALIAN RESTAURANT ATLANTA, GA

-CHRISTOPHER VINEYARD OWNER AND TASTING ROOM OPERATOR LOS ANGELES, CA

PUT YOUR PRODUCTS DIRECTLY IN FRONT OF BUYERS

Featuring Guaranteed Buyer Meetings, Networking and More in a Fun and Casual Setting.

2025 FOODSERVICE SESSIONS

Explore Sessions Related to:

• Campus Foodservice Session

• Plant-Based, Keto, & Gluten Free Food & Beverage Session

• Contract Manufacturing, Packaging and Logistics –Food & Beverage Session

• Foodservice Ethnic Flavors and Global Cuisine Session

• On & Of Premise Adult Beverage Session

• Natural, Organic, Plant-Based, Keto, & Gluten Free Food & Beverage Session

• Commercial Foodservice Session

• Foodservice at Retail Session

• Meat & Seafood Session

• Distribution Connect Session

• Foodservice Session

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