Food & Beverage Magazine - September Issue Double Cover 2021

INDUSTRY LEADERS • TRENDS • BEVERAGE • CUISINE • CHEF • RESTAURANT • HOSPITALITY

!"# $"%&"'()*)+

Chad Belding & Chad Mendes

bring Premium Beef, Fish, Game, and Rubs to the dinner table

Food & Beverage Magazine v September Issue

!"

Water & Lemon 1½ oz Tito’s Handmade Vodka 4-8 oz water (to taste) 1 lemon slice, garnish

Just add Tito’s Handmade Vodka and water to a glass with ice. Garnish with a lemon slice.

Pro-tip: This is Tito’s go-to cocktail, so feel free to stir up seconds.

Per 1.5 oz serving: 98 calories, Carbohydrates 0 grams, Protein 0 grams, Fat 0 grams.

SEPTEMBER 2021 COVER IMAGE Chad Belding – Author, TV Personality, Foodtrepreneur + Chad Mendes – Mixed Martial Artist, American Almond Beef Partner Cover + Spread Images: Tom Rassuchine

PUBLISHER MICHAEL POLITZ Michael@fb101.com EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com EDITOR AT LARGE JENNIFER ENGLISH SpiritsKitchen@gmail.com BLOCKCHAIN MARKETING & INNOVATION, ASSETS MANAGER SUSAN GOLD susan.gold@fbmagazine.com NATIONAL SALES DIRECTOR COLLIN MILLINGTON Collin@fb101.com NATIONAL SALES MANAGER RON STERN Ron.Stern@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com EUROPEAN CHEF AMBASSADOR ATTILIO BORRA Info@iloveitaliancooking.com CONTRIBUTING EDITORS DEBBIE HALL LAUREN MCINDOO MICHELE TELL TERRY HART KAIULANI DELGADO HOLLY VERBECK JURGEN DONALDSON JULIA BECK We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles

Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People, LLC. “fb101.com” is a trademark of Beautiful People, LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine.

Requests for permission should be directed to: Lauren.Kane@fbmagazine.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Food & Beverage Magazine is not affiliated

!""#$%$&'(')*+'$,*+*-./'$$ $$0'12'34')$5667'

89

!#

Food & Beverage Magazine v September Issue

www.fbmagazine.com

Food & Beverage Magazine v September Issue

!!

Wild Eating Premium beef, fish, game and rubs bring the great outdoors to the dinner table.

Chad Belding shares his love as an outdoorsman hosting The Fowl Life now in its 13th season on The Outdoor Channel. He also hosts the podcasts The Fowl Life and This life Ain’t For Everybody. Belding is also a lifelong foodie, cooking and enjoying wild game and fish while hunting or camping.

Recently, Brannon Byrne, Rocky Merlo, and Tim Cockburn invited Belding and his business partner Chad Mendes to be part of their new venture with American Almond Beef (www.americanalmondbeef. com), a line of premium beef designed to give home cooks access to restaurant-quality meat. Utilizing sustainable farming practices, Merlo Farming Group and Byrne Cattle, both Northern California familyowned farms, have joined forces to humanely raise the finest cattle on a special nutritional diet mix based on almonds and almond byproducts. The results are a healthy lean beef, buttery flavor, incredible texture, and a unique aroma that make for a mouthwatering experience.

!" !$

Food & Beverage Magazine v September Issue

Belding, along with his brothers Clay and Clint, and Mendes, has also launched The Provider Life (www.theproviderlife.com), a line of rubs with 10 varieties designed to bring any meat dish up a notch, in partnership with Traeger Grills.

“My dad, uncles, and their friends would take us kids all over the mountains of Northern Nevada, waterways, and marshes hunting deer, antelope, Rocky Mountain elk, ducks, sheep, and geese. We would sit around the campfire watching the adults prepare the wild game,” explains Belding. “I would enjoy the food prepared in the wild and at home; we raised our own chickens, pigs, and beef along with vegetables grown in our garden. We lived off the land all of my life.”

Belding traveled the world as a professional hunter, witnessing how other cultures and countries prepared and served their bounty.

www.fbmagazine.com

As a mixed martial artist, Mendes competed in the featherweight division of the Ultimate Fighting Championship (UFC), becoming a three-time UFC championship challenger. He also competed as a Cal Poly Mustang becoming a two time NCAA Division 1 All American and a two time Pac 10 conference champion in folk style wrestling. He is currently a bare-knuckle boxer currently signed to Bare Knuckle Fighting Championship (BKFC).

“I grew up hunting and fishing with my dad and brothers,” explains Mendes. “My dad would also cook what we harvested, and I loved watching him cook.” As he grew older and started his career, he had to follow a strict diet.

“I would watch the Food Network and plan what I could cook so after one of my fights, I could enjoy a meal,” laughs Mendes. “I have always had a passion for hunting and fishing and then creating cool, new recipes and share with my friends.”

Both love cooking and preparing all types of food, creating new recipes, and sharing with their family and friends. Belding would first watch tapes of preparing different types of food and then got hooked watching the Food Network learning about the culinary arts, restaurants, and other aspects of food and beverage.

Then social media came along.

“Anyone can tell their story on these platforms, sharing what they ate for lunch or taking a photo of a crafted coffee. I really got interested in people, not chefs, creating their own recipes,” says Belding. “I was interested where they were getting their salts, spices, seasonings, and rubs. I wanted to see where these people got their vegetables and meat and prepared it. I was interested in seeing if they fished, hunted, and raised their own or if they were buying it from someone else. This has been an inspiration, especially when someone takes an unorthodox approach to food.”

While Belding and Mendes realize many people don’t like eating wild game and fish, according to them, there are many incredible recipes and help in preparing this meat and fish properly to bring out its amazing tastes. This is part of their motivation in creating and distributing their new product lines.

Byrne Cattle and Merlo Farming Group, both Northern California family-owned farms, approached Belding and Mendes for marketing American Almond Beef.

As a result, the two agriculture and land management

companies developed food lines for domestically raised deer and elk and created a propriety blend for domestically raised cattle.

“I have owned a feed business with another partner for about 20 years. My father started the business about 22 years ago, and we were grinding and processing food for cattle,” explains Byrne. “I put together the blends and had the cattle, Rock [Merlo] farms the almonds, and this all came together. It is a simple ingredient list, but proprietary creating quality feeds.”

After a year of testing, the perfect combination of marbling, texture, taste, and finish of the American Almond Beef products. The cattle and steer are raised in a healthy, humane, ethically correct environment with no added hormones. The combination of all of the partners creates the perfect marketing and distribution platforms.

“We have big respect for farmers, ranchers, and generational families that take care of the animals and earth. They maintain everything, live off the land, and grow our food,” says Belding. “Farmers are responsible for feeding America. Then there are ranchers with cattle, pig farms, and chickens. Being able to team up with a family-based business, we have this huge passion and love for the outdoors, nature, farming, and ranching.”

Sustainability factors into everything farmers grow, feeding people domestically-raised animals.

According to Belding, after hunting and harvesting, the food farmers grow and feed animals, and wildlife can again sustain people who get their nourishment from the meat.

“After retiring from the UFC, I wanted to focus on becoming an advocate for enjoying the outdoors,” says Mendes. “I want to spread the positive aspects of hunting, living off the land, and providing for families.”

It is not legal to sell wild game meat harvested by a recreational hunter, so Belding and Mendes decided to develop the next best thing with tasty beef with added health benefits with the feed, including almonds.

“The family-owned farms and ranches come full circle for me,” explains Mendes. “These people really care about the earth and helping people provide for their families. Knowing where our food comes from means so much to me, and that is why I am working with Chad [Belding] and others.”

Food & Beverage Magazine v September Issue

!# !%

As for developing The Provider Lifeline of rubs, Belding was inspired by his association with Traeger Grills, known for offering some of the best wood pellet grills on the market. They met barbecue champions from all over the world competing for big championships. Belding and Mendes observed how these cooks flavored their meat, using dry rubs to develop some unbelievable flavor profiles, including beef, pork, chicken, and lamb.

“We started to think about dry rubs for wild game, but there was nothing on the market that I loved for the hunters and fishers and their harvest or the connoisseur of wild game and fish,” says Belding.

“We met some people who owned spice companies that could develop rubs for us. I remember my dad used flour, black pepper, and purple onions on deer steaks. He also used thyme, ginger, and other spices and herbs for duck meat.”

It took about a year, but different rubs with the right quality and balance were created for different game meats such as duck, goose, pheasant, deer, and antelope. The line includes 10 different rubs in 14-ounce bottles available through The Provider Life and retailers already generating great success. The rubs can be purchased individually or in The Ultimate Pack containing all 10 rubs. One of their goals is to educate the public about the different tastes, textures, and flavors that each rub creates and offer recipes.

They have written a full-color 264-page cookbook

!$ !&

Food & Beverage Magazine v September Issue

covering 80 recipes, The Provider Cookbook coming out Nov. 9 available on Amazon, retailers, and online at www.theproviderlife.com.

“We have included recipes for wild game, domesticallyraised animals, fish, fowl, and wild turkey. There are so many awesome recipes that are very detailed along with high-end photography that showcases what the recipes look like before and after preparation,” says Belding.

“People will really enjoy trying the recipes and reading the stories, how-to, tips, and tactics. We even include Chad’s [Mendes] training techniques working out and show how to be in shape when hunting and fishing.

We will show how to skin wild game, process and butcher it. We want to engage the readers on the entire experience of living off the land with this book.”

“We want to spread our love and passion for the outdoors and what it means to live off the land,” says Belding. “We are so humbled and blessed to hunt and fish. This is a privilege, not a right, and we need to protect it. We need to fly our flag and be good stewards of the land. We also need to have compassion for the animals and respect our resources. If you are going to hunt and fish, you need to cook it and enjoy it with your family and friends. We want to showcase what that lifestyle means.”

Follow on Instragram @AmericanAlmondBeef, @TheProviderLife @thefowllifetv and @chadmendes.

www.fbmagazine.com

Beef Stew Ingredients: • • • • • • • • • • • • • • • •

Directions: • • • • • • • • • • • • • • •

Cut everything into bite size pieces.

Add flour salt and pepper to small dish and mix Coat beef with flour mixture In a large stock pot add butter and olive oil Add meat to hot pan until meat is brown.

Remove it and set aside Add more oil to pan Add garlic, onion carrots to the pot and let caramelize Add in beef broth, potatoes, tomato paste and rosemary Stir well to combine Add beef back to pot and return to boil Reduce heat to low and cook for about 90 minutes Mix cornstarch and water and slowly stir into pot to thicken.

Cook for 10-15 more minutes The last 5 minutes add the bag of frozen peas.

1 Rump Roast 1 bag small potatoes 1 bag of small white onions frozen 4 carrots 2 cups of mushrooms Bag of frozen peas Chopped garlic Flour Oil Salt and pepper 2 tablespoons of tomato paste Rosemary Butter 3 cups beef broth Corn starch Water

“The Money Burger” From Chad Mendes

Ingredients: •

1 lb AAB Burger Roll or AAB Patties for already formed patties 1 1/2 tablespoon Crosshairs Provider Rub 2 squirts tabasco sauce 3-4 drops liquid smoke 1 tablespoon yellow mustard

• • • •

• • • • • • •

Green leaf lettuce 1 sliced tomato Sliced dill pickles Sliced pepper jack cheese Potato buns 1/3 cup Mayonaise 1 1/2 tablespoon Bbq sauce

• • • • •

1 egg 1 avocado Salt to taste 1 teaspoon garlic powder Cooking oil

Directions: •

Preheat Traeger cast iron to 450

•

mix mayonnaise and bbq sauce. Cover and chill.

•

Mash and mix avocado, garlic powder and salt to taste. Cover and chill.

•

In a large bowl, combine AAB Burger, The Provider Crosshair Rub, Tabasco, liquid smoke and mustard. (If you using Pre-made Patties just apply rub to the surface of patties). Try not to overwork your meat. Form patties about an inch bigger that the buns since they will shrink a bit when grilled. Make an indention in the middle of the patties to keep them from plumping in the center. Once Traeger and cast-iron is hot, place patties on grill.

Let patties brown and sear well before flipping. About 3 min each side. They should feel firm to the touch but not hard. With about a min left add a slice of pepper jack cheese to each Patty.

•

Once patties are done, fry the egg over medium. Remove egg and toast buns on grill.

•

Add mayo and bbq mix to both sides of the bun. On the bottom bun, stack your lettuce, tomato and pickles. Top that with your cheesy patty. Next add your over medium egg. Spread avocado mash on top bun and Enjoy!!

INDUSTRY LEADERS • TRENDS • BEVERAGE • CUISINE • CHEF • RESTAURANT • HOSPITALITY

!"# $"%&"'()*)+

Cover Story

New Wonder Lemon Organic Cold-Pressed Juice

NATURAL PRODUCTS EXPO 2021 GOES VIRTUAL

SpotOn’s Innovative Tech Helps Restaurants Improve Revenue and Labor Retention !"#$%&'()&*+ ,-.-

IT’S WORKING PROJECT

HIGHLIGHTS YUMMY SPOONFULS’

AGATHA ACHINDU

!"##$%&'!()'*$+",-)*'*.--"/

Jurgen Donaldson Food & Beverage Magazine v September Issue

!

5 30 -802-502 3 · BR E W BI LTBR E WI N G.CO M

BrewBilt has earned its reputation for best-in-class brew equipment.

Now we’ve teamed up with seasoned brewers to produce your bar or restaurant’s house beer– a cost-effective way to strengthen your brand and build customer loyalty.

AT TR AC T M O R E C US TO M E RS

INCREASE PROFITS

WITH YOUR OWN HOUSE BEER Our white-label beers, designed and crafted by our team of brewing experts, incorporate the finest malts and freshest hops available.

We will beat competitors’ prices!

"!

WE BREW YOUR CRAFT BEER Food & Beverage Magazine v September Issue

www.fbmagazine.com

SEPTEMBER 2021 COVER IMAGE Kayco – Wonder Lemon PUBLISHER MICHAEL POLITZ Michael@fb101.com EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com EDITOR AT LARGE JENNIFER ENGLISH SpiritsKitchen@gmail.com BLOCKCHAIN MARKETING & INNOVATION, ASSETS MANAGER SUSAN GOLD susan.gold@fbmagazine.com NATIONAL SALES DIRECTOR COLLIN MILLINGTON Collin@fb101.com NATIONAL SALES MANAGER RON STERN Ron.Stern@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com EUROPEAN CHEF AMBASSADOR ATTILIO BORRA Info@iloveitaliancooking.com CONTRIBUTING EDITORS DEBBIE HALL LAUREN MCINDOO MICHELE TELL TERRY HART KAIULANI DELGADO HOLLY VERBECK JURGEN DONALDSON JULIA BECK

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

Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People, LLC. “fb101.com” is a trademark of Beautiful People, LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine.

Requests for permission should be directed to: Lauren.Kane@fbmagazine.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article

!""#$%$&'(')*+'$,*+*-./'$$ Food & Beverage Magazine v$$0'12'34')$5667' September Issue

89 "#

INDUSTRY LEADERS • TRENDS • BEVERAGE • CUISINE • CHEF • RESTAURANT • HOSPITALITY

Cover Feature Story

p.17

!""#$%&'&()*&+,)*)-./& !"#$%#$&'(%)$%*+%,'-.-/'

Inside this issue

:; "$

01

.2345678+9:;3:75+!

0<

=>?+%>;73

0@

A>BCDE;2F:+,;6:G+ "#$#%&'!())*!+&,-%.!/&0&$-1-0%!2))3%3!4)56!789

HI

2-3%!7-3%&56&0%3+G+;6+J;5KE2L6>2+#MAM

HP

:)<-6!(-&%56-+G+ A>D3+Q7:55+=4EF:5+.2REL>7;6:+6K:+,;7S:6

NO

253#0-33!),!:;-,3

!""#$%$&'(')*+'$,*+*-./'$$ v$$$01+123$4221' Food & Beverage Magazine v September Issue

555678*+*-./'69"8 www.fbmagazine.com

Jurgen Donaldson

p.

29

-.

!"#$%&'%()$*)$%$+),

-5

!"#$%&'(')*+,&/+)0$%&1"%234,"%

<;

=>)$%4?%07)"4+8(,&@&A2%8B&

<<

62(+)23&7)"4+8(,&'9*"&-:-;

<.

!"9%&):*+A0@90:&+,+G*"(H%&>$8B%"3"0E

<F

-./0"+-1.+2.#3+,&!"#$%C,&'D+23?(E&12E

456+7')1

8.%"90:+.;+<%//*+=>..";%$&+

6?@)1@+6#1'"9%

Double Cover Feature

p.25

#Trending Products

p.32

"%

Food & Beverage Magazine v September Issue

www.fbmagazine.com

Industry Leaders

How to pass the smell test, attract workers during a labor shortage

By Denise Macik and then figure out a way to offer it, if possible. The Joblist report showed that 58% of job seekers preferred a different setting, such as an office. There’s nothing that can be done to get those workers back. However, for the 37% who claimed that it was the low pay keeping them away, or the 20% who cited a lack of benefits was a turnoff, there are a few measures that could help employers become more competitive:

It doesn’t take Shakespeare’s Marcellus to tell us something is rotten in the hospitality industry. There are plenty of “Help Wanted” signs in restaurant windows, harried servers scurrying to keep up with increasing business demand, and disgruntled diners complaining about slow service.

The labor shortage is painfully obvious. While the industry has always suffered from high turnover, this year it’s infinitely worse as more than 1 million industry jobs remain open and unfilled. But there are some measures employers can take to improve their odds of attracting and retaining hospitality workers.

According to job-search platform Joblist’s Q2 2021 United States Job Report, “The pandemic created an opportunity for hospitality workers—many of whom were furloughed or lost their jobs—to reevaluate their employment situation and consider other career options moving forward.”

Sandra J. Sucher, Professor of Management Practice at Harvard Business School, and Shalene Gupta, a research associate, recently published an article for Harvard Business School on the topic of the “Great Resignation” that discusses how the hospitality industry labor shortage is due, at least in part, to “bad hygiene.” “[Bad-hygiene jobs] are demanding, low paid, and provide few prospects for advancement,” they say. “Some companies and industries are taking a hard look at improving ‘bad hygiene’ jobs. For example, many companies in the food and drinks industry are increasing wages.”

That is why businesses in this industry should strive to find out what is important to potential new hires and existing staff

Offer a tuition reimbursement program – Starbucks offers its benefits-eligible employees 100% tuition coverage for a firsttime bachelor’s degree through Arizona State University’s online program. McDonalds recently announced that it would also help cover tuition costs for its employees.

Offer employees a childcare stipend – Daycare and beforeand after-school care is one of the highest expenses a family can have, next to their rent/mortgage and car payments, and it’s one of the reasons employees aren’t keen to return to a job that doesn’t offer flexible scheduling or high enough pay.

Set up an employee bonus program – Recognize exceptional work and good behavior with a gift card or other monetary gift to show appreciation.

Offer flexible scheduling and increase paid time off – The Joblist report showed that among those with industry experience, 19% desire more schedule flexibility. While it may be challenging to manage when short staffed, it is worth having shift managers try to work out schedules that offer everyone more of a work/life balance.

Consider outsourcing human resources to a professional employer organization (PEO) –PEOs offer access to affordable healthcare coverage with top insurers and many also offer voluntary ancillary benefits such as dental and vision insurance, telemedicine, and employee assistance programs that can save employees money.

Taking some or all the steps above will go a long way toward engendering loyalty and improving business overall—happy employees create happy, repeat customers. In the long run it could even help food and beverage businesses remove themselves from the industry’s “bad hygiene” funk.

Denise Macik is the Manager of Strategic HR Advisory Services for G&A Partners, a leading professional employer organization (PEO) that has been helping entrepreneurs grow their businesses for more than 25 years.

Food & Beverage Magazine v September Issue

"&

"'

Food & Beverage Magazine v September Issue

www.fbmagazine.com

Job Board

Everything you need to know before becoming a server Becoming a server is honestly one of the most enjoyable things you can do, seriously. You meet so many amazing people, make some great tips and learn a lot. In fact, the year or so I spent serving in New York was probably the best year of my life. However, there are certain things you should know before jumping into life as a server.

If you’ve never served before, here are a few things you need to know before tying that apron around your waist...

Tips are your income In the service industry, hourly wages aren’t a thing, meaning your entire income will be based on the kind of tips you earn. Your paystub will identify a $2.50 per hour rate, but that’s entirely taxed, so tipping is the key. This of course means that the amount you earn is never really guaranteed, meaning some days you’ll make a lot more than others, so prepare accordingly for that!

Be a people person Working as a server means you will come across all kinds of people - the good, the bad and the ugly. Be prepared.

In a business where you have to work for a tip that is not guaranteed, your attitude can determine the money you make. So, even if someone is a total pain, smile and nod.

It’ll be worth it!

running around. Do not underestimate the importance of a comfortable pair of shoes. Invest in a pair that you feel have support (for your back) and that you could happily be in for 6-8 hours at time.

It’s far from a 9-5 This sort of goes without saying, but if you want to work as a server, you will need to be prepared for the hours. There are early morning breakfast shifts, mid afternoon lunch shifts, and dinner shifts that can go on into the early hours of the morning in some places. Also, you will probably work most weekends too, as these are the busiest times. Which is a good thing for your bank account, but maybe not so good for your social life.

The POS will be your best friend The restaurant POS system is basically the gateway to placing and fulfilling guests’ orders. Whether your restaurant runs on a cloud-based POS or a legacy POS, it’s important that you know how to use the system quickly, efficiently, and without error.

And lastly, you’re going to have SO much fun Seriously, enjoy every second of it. There will always be stressful days and tricky situations, but the fun you’ll have and the friends you’ll meet will make it all worth it!

The SHOES

If you are looking for a server job, be sure to head over to our job board now for exciting opportunities in the industry.

Being a server means that you will be on your feet for hours,

By Rebecca O’Keeffe, Content Manager at Jobbio

Food & Beverage Magazine v September Issue

"(

Compliance Mate

DIGITAL FOOD SAFETY MANAGEMENT BOOSTS YOUR ROI ")

Food & Beverage Magazine v September Issue

www.fbmagazine.com

Food & Beverage Magazine v September Issue

!"

Figuring out how to minimize operating costs is an ongoing concern for food service and restaurant owners around the globe. Reducing these kinds of expenses can mean the difference between success and failure in a fiercely competitive industry.

Even so, many restaurant owners who seek ways to cut costs can overlook the various financial benefits that can be gained from a high-quality food safety management system (FSMS).

It’s customary to think of an FSMS as a necessary expense that restaurants and foodservice companies simply have to bear as part of the cost of doing business. In actuality, research has shown that improvements in food safety can significantly boost profits. And in recent years, digital technology has substantially bolstered the effectiveness of food safety management systems and expanded their capacity to streamline business processes.

Financial benefits associated with digital food safety management systems include:

Savings in labor and time -

By allowing for automated logging of data—such as freezer temperatures—it’s possible to dispense with relatively time-consuming paper-and-pen recording practices and allow businesses to devote more time to other tasks. It’s common for a digital FSMS to substantially reduce the time needed for these procedures. A digital FSMS can also provide on-the-spot guidance for corrective actions, so employees don’t have to search for that information.

!!

Food & Beverage Magazine v September Issue

Reduction of food waste On average, restaurants have to discard 4%-10%1 of their food before it can reach customers. That represents a huge waste of resources, and it is largely caused by equipment failure, such as malfunctioning refrigeration units. An automated FSMS can continuously monitor food-storage equipment and send an alert whenever a power failure or similar problem occurs. This makes it possible to save food before spoilage can set in.

Reduction in other types of waste In a typical restaurant, the problem of waste extends well beyond just spoiled food. These businesses also typically spend a significant amount of money filling out and storing paper documents relating to food monitoring. Other frequently encountered problems include excessive energy consumption—restaurants expend 2.5 times more energy per square foot than other types of commercial buildings2— and overspending on cleaning products. A digital FSMS can track these common money pits and prevent waste.

Early detection of maintenance issues As previously noted, sudden equipment failure leads to an enormous amount of waste in the restaurant industry. The use of a digital FSMS allows managers to collect data that can expose equipment wear and tear in the early stages.

For instance, by monitoring the average daily temperature of a refrigeration unit, it’s possible to detect a gradual loss of functionality before it can lead to serious trouble. This is another task that is best left to technology. As noted food safety expert Dr. Hal King has argued, “Root cause analysis becomes difficult or impossible without enough data and/ or when using a paper-based checklist.”

www.fbmagazine.com

Reduced insurance premiums -

Enhanced food safety practices, including proper time-stamped documentation of these procedures as provided by a digital FSMS, can lower the risk of lawsuits resulting from improperly stored food. As a result, a restaurant can frequently qualify for lower insurance premiums as well.

An FSMS certainly plays an important role in safeguarding your restaurant’s food supply—but it can also provide a number of additional benefits that impact your bottom line. These benefits are available only from a digitally based data management system that has been engineered to serve the unique operational needs of this industry. Traditional paper-based management systems simply can no longer compete with the full range of features in a digital FSMS.

About ComplianceMate

Through a patented combination of wireless temperature sensors, mobile technologies, and easy-to-use tools built for the modern commercial kitchen, ComplianceMate gives its users total control over workflows, food safety, and compliance in all types of foodservice establishments. Customers can make evidence-based decisions about kitchen processes and staff training. Users see a rapid ROI from significant labor and food waste savings, as well as improved audit

Food & Beverage Magazine v September Issue

!#

!$

Food & Beverage Magazine v September Issue

www.fbmagazine.com

!"#$ Chef of %"#$&'(&)$# The Month

!"#$%&'()&* +,-,

Food & Beverage Magazine v September Issue

!*

!"#$%&'()&* +,-,

Yardbird

...,8<45>35?:48<4,567@A5@ !20<%3' F%0&$M#,<*#0(%$' 0#$' 0H0&$MH*##*#D' a0&$/*&$' N,:()%&#'60/.%'b'F0&'*3'0'),:3%',-'H,&3)*;'(,'-0&<M-&%3)' *#D&%$*%#(3=' +.033*+' 5<%&*+0#' +,,7*#D=' )0*.%$' /,:&/,#' 3%.%+(*,#='0#$'(,;M#,(+)'),3;*(0.*(?E''L%G&%'3%&A*#D':;'0' -&%3)='*#A%#(*A%'(07%',#'&%D*,#0.'N,:()%&#'-0&%'3%A%#'$0?3' 0' H%%7' H*()' 0' -,,(M3(,<;*#G=' 3,:.M)%0.*#G' /&:#+)' ,#' ()%' H%%7%#$3E' L)%()%&' ?,:' 0&%' +%.%/&0(*#D' 0' 3;%+*0.' .*-%' <,<%#(=' ;.0##*#D' 0#' %A%#(=' ,&' .,,7*#D' -,&' ?,:&' #%H%3(' #%*D)/,&),,$'3;,(='H%G..'7%%;'0';.0+%'3%('-,&'?,:Ec

Falafel Inc

...,B0;0B:;345,68C c80.0-%.' ^#+' *3' ()%' H,&.$G3' d&3(' -0.0-%.' -03(' +03:0.' -,,$' 3,+*0.' %#(%&;&*3%E' L%' 3%&A%' :;' 0:()%#(*+' A%D%(0&*0#' -0.0-%.=' ):<<:3=' /,H.3' 0#$' 3*$%3' <0$%' $0*.?' H*()' 0..' #0(:&0.='-&%3)'*#D&%$*%#(3E !W0('8,&'9,,$V'*3'()%'%(),3'/%)*#$',:&'/&0#$'0#$'<,A%M <%#(EV

Minibar

...,7343D08D1E69:04A8:9,567@7343D08@ !I*#*/0&='0'(H,'I*+)%.*#M3(0&&%$'&%3(0:&0#(='*3'0'3(:$?'*#' 0A0#(MD0&$%'+,,7*#D'H)%&%'%0+)'/*(%'*3'$%3*D#%$'(,'()&*..' ()%'3%#3%3'/?';:3)*#D'()%'.*<*(3',-'H)0('H%')0A%'+,<%'(,' %K;%+('M'0#$'H)0('*3';,33*/.%'M'-&,<'-,,$E'6)%'+&%0(*,#3' +,</*#%' 0&(' 0#$' 3+*%#+%=' 03' H%..' 03' (&0$*(*,#' 0#$' (%+)#*J:%=' (,' $%.*A%&' 0#' *<0D*#0(*A%' 0#$' ;&,D&%33*A%' (03(*#D'<%#:=',@%&%$'0('0'+,<<:#0.'3%((*#DEV

!%

Food & Beverage Magazine v September Issue

Zaytina

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

Roses Luxury

...,869:9;<=<81,567 !W+.%+(*+' X%H' 5<%&*+0#' 3<0..' ;.0(%3' <%#:' +&0Y%$' *#' 0' +,B?='+,#A%&(%$'(,H#),:3%'H*()':;3(0*&3'/0&E 8,&'%A%&?'<%0.'%0(%#'0('Z,3%[3='H%'H*..'$,#0(%'O\'+%#(3'(,' ()%' L8]M"N5' (,' )%.;' -%%$' 0' ):#D&?' +)*.$' 0&,:#$' ()%' H,&.$E' WA%&?' O\' +%#(3' ;&,A*$%3' 0' <%0.' *#' 3+),,.' 0#$' (07%M),<%'&0(*,#3'-,&',#%'+)*.$E'N,'%A%&?'(*<%'?,:')0A%'0' <%0.='0'+)*.$'H*..')0A%'0'<%0.E'^([3'03'3*<;.%'03'()0(E'N,' -0&_'O`R=O\S'<%0.3'3%&A%$EV

www.fbmagazine.com

Seven Reasons

Nasime

!N%A%#'Z%03,#3')03'0'3*<;.%'/:('+)0..%#D*#D'<*33*,#_'(,' (07%'+.*%#(3'()&,:D)'0'3%#3,&*0.'%#+,:#(%&='0..,H*#D'()%<' (,' $*3+,A%&' ()%*&' A%&?' ,H#' N%A%#' Z%03,#3' ,-' 0' <0D*+' +:.*#0&?'%K;%&*%#+%E

!X03*<%'*3'0'3<0..'3*B%$'20;0#%3%'&%3(0:&0#('H*()'0'(,(0.M .?'#%H'+,#+%;('e':;3+0.%'20;0#%3%'+:*3*#%'H*()'*#(*<0(%' 3%((*#DE'C*7%'3;&,:(3',-'f%D%(0/.%'gI%'*#'20;0#%3%h'0*<'(,' D&,H'gN*h'(,H0&$'/%0:(*-:.'C%0-'gX0h='H%'0*<'(,';&,A*$%' -,,$'b'3%&A*+%'/%((%&'0#$'/%((%&'*#'i.$'6,H#E'1)%-jiH#M %&'a:)'N)*<,<:&0')03'(&0*#%$'*#'9*#B0='6,7?,'0#$'H*()' ,A%&'R\'?%0&3',-'%K;%&*%#+%'*#'20;0#%3%'+:*3*#%E'6,'3%&A%' ()%')*D)%3('J:0.*(?'-,,$'0('0#'0@,&$0/.%'+,3(='0..'<0(%&*M 0.3'0&%';&%;0&%$'-&,<'3+&0(+)'/?'+)%-'a:)E'i:&'D,0.'*3'(,' *#(&,$:+%'/,()'0:()%#(*+'0#$'<,$%&#'20;0#%3%'+:*3*#%'(,' i.$'6,H#'*#'0'-&*%#$.?'0(<,3;)%&%EV

...,9:F:48:09649A5,567GGGGG

i:&' 7*(+)%#' *3' *#3;*&%$' /?' ()%' /%3(' C0(*#' 5<%&*+0#' +:.*#0&?'&,,(3='/&,:D)('(,'.*-%'()&,:D)'W#&*J:%'C*<0&$,G3' /,.$='+,#(%<;,&0&?'0;;&,0+)E'W#&*J:%'H*..'0*<'(,'(&0#3M ;,&(' +.*%#(3' ()&,:D)' 0' &,:(%' ,-' %KJ:*3*(%' l0A,&3' 0#$' (%K(:&%3='%0+)';&%3%#(%$'*#')*3':#*J:%'H0?EV

El Pollo Rico

...,:;H6;;68356,567 !^#' RUTS' f*+(,&' 0#$' X%.*$0' N,.0#,' 3(0&(%$' 0' .,+0.' ;)%#,<%#,#'()0('3,,#'(,,7'()%'"N'/?'3(,&<_']%&:A*0#' +)*+7%#m' f*+(,&' N,.0#,' H03' *#3;*&%$' (,' ,;%#' ()%' +,:#(&?G3' d&3(' ]%&:A*0#'&,(*33%&*%'+)*+7%#'&%3(0:&0#('/?'()%'.,+0.'3(&%%(' A%#$,&3'*#')*3'),<%(,H#',-'6&:k*..,=']%&:E'L*()'()%')%.;' ,-')*3'-0<*.?='f*+(,&',;%#%$'()%'A%&?'d&3(']%&:A*0#'+)0&M +,0.M/&,*.%$'&,(*33%&*%'+)*+7%#'&%3(0:&0#('*#'()%'"NEV

The Italian Place

...,2>:320;304H;05:,567 !C,+0(%$'*#'i.$'6,H#'5.%K0#$&*0='6)%'^(0.*0#'].0+%'*3'0' D,:&<%(' <0&7%(' ,@%&*#D' ;*BB0=' -&%3)' ^(0.*0#' 3:/3' b' <,&%EV

...,40937:8:920<8042,567

Del Mar

...,A:;708A5,567 !Q%.' I0&' *3' 80/*,' 6&0/,++)*G3' +%.%/&0(*,#' ,-' N;0#*3)' 3%0-,,$' +:*3*#%' ,#' ()%' H0(%&-&,#(' ,-' ()%' L)0&-E' 6)%' &%3(0:&0#('H03'%#(*&%.?'$%3*D#%$'*#'N;0*#'0#$'033%</.%$' /?'0'(%0<',-'N;0#*3)'0&(*30#3'(,'+%.%/&0(%'N;0#*3)'+&0YM <0#3)*;'0#$'.*-%3(?.%E'6)%'<%#:',@%&3'0'&0#D%',-'(&0$*M (*,#0.' 0#$' 3%03,#0.' 60;03=' 10(0.0#MN(?.%' 1)0&+,0.'

9&*..%$' W#(&%%3=' 03' H%..' 03' ()%' <:3(M)0A%' N*D#0(:&%' ]0%..0E'W#k,?',:&'F%3(',-'N;0*#'H*#%'.*3('0#$'/%0:(*-:..?' +&0Y%$' +,+7(0*.3' *#' ,:&' *#$,,&' 0#$' ,:($,,&' /0&3E' 5' (H,M3(,&?' k%H%.' /,K' ,A%&.,,7*#D' ()%' &*A%&=' Q%.' I0&' H03' $%3*D#%$' /?' H,&.$M&%#,H#%$' C0B0&,' Z,30' f*,.0#' ,-' F0&+%.,#0E'10-4'$%.'I0&'0#$'()%'10/0#0'0&%'H,#$%&-:.' ,:($,,&'%K;%&*%#+%3E'i:&'3(:##*#D';&*A0(%'$*#*#D'&,,<3' ,@%&' ()%*&' ,H#' :#*J:%' 0#$' 3,;)*3(*+0(%$' N;0#*3)' 3(?.%E' 6)%'3%+,#$'l,,&',:($,,&'6%&&0B0';&,A*$%3'3+%#*+'A*%H3',-' ()%'<0&*#0'0#$'()%'L)0&- [3'a0+)('1.:/EV

Food & Beverage Magazine v September Issue

!&

!"#$% &$'()%$

!'

Food & Beverage Magazine v September Issue

www.fbmagazine.com

New Wonder Lemon Organic ColdPressed

Food & Beverage Magazine v September Issue

!(

Cold Press Juices Invigorate the Market Kayco Launches New Wonder Lemon Organic Cold-Pressed Joining Beetology and Wonder Melon Kayco, one of the largest manufacturers and distributor of kosher foods in the United States, also offers products in its Beyond Division. The company expanded to source and distribute new products to the general market beyond kosher, to meet the demands of consumers looking for optional products that are healthful, convenient, and/or for restricted diets and lifestyles. As a result, the Beyond Division at Kayco was created to develop a product line of cold-pressed juices.

These brands include newly launched Wonder Lemon™, joining the other successful brands of Wonder Melon™, Beetology™, Absolutely Gluten Free®, Mighty Sesame®, and Dorot Gardens®.

Wonder Lemon is a first-of-its-kind, superior-quality 100 percent organic cold-pressed juice with zero added sugar.

Wonder Lemon is crafted to combine the deliciousness of high sugar lemonade with the health benefits of lemon without the overbearing acidity of regular lemon water.

Wonder Lemon is having its the national debut of three natural lemon juice blends made of pure lemon juice

!)

Food & Beverage Magazine v September Issue

and other fruits, vegetables, herbs, and spices. Wonder Lemon uses only fair trade, high-quality and Kosher ingredients to make a juice loaded with nutrients and vitamins. Lemons have long been a popular fruit for the health-aware consumer, offering an abundance of vitamin C, calcium, and potassium that boost the body and aid in digestion and clear skin.

Wonder Lemon juice is refreshing with a twist and is available in three refreshing flavors: Lemon Ginger, Lemon Mint, and Lemon Basil Jalapeño. By pairing the natural tart flavor of lemons with other fruits, like apples, Wonder Lemon juices are sweet yet have the benefits of no added sugar, artificial flavors, artificial coloring, or preservatives. The three lemon blend flavors have only five to six ingredients. The Lemon Ginger is blended lemon juice, apple juice, lime juice, mango puree, passion fruit puree, and ginger. The Lemon Mint is made with lemon juice, apple juice, pineapple juice, lime puree, and mint.

The Lemon Basil Jalapeno combines lemon juice, apple juice, lime juice, jalapeño, and basil.

www.fbmagazine.com

“This is such an amazing beverage to enjoy any time of the day,” says Laura Morris, Associate Marketing Director at Beyond Division at Kayco. “The market is focused on individuals who are looking to take care of themselves with a refreshing beverage but want to avoid a sugar-based drink. Also, the beverages are aimed at health-conscious consumers who desire a natural juice blend and want convenience without the exorbitant cost of a pressed juice beverage.

Introduced in 2019, Wonder Melon is also a natural, 100 percent organic cold press juice offering two unique blends powered by watermelon: Watermelon Cucumber Basil and Watermelon Lemon Cayenne.

“We have experienced amazing sales of Wonder Melon over the past two years,” explains Morris.

Wonder Lemon and Wonder Melon offer excellent packaging and a clean label to showcase the benefits of 100 percent Cold Pressed Juice including GMO-Free, USDA Organic, Kosher, All-Natural-Fair Trade Ingredients, No Additives or Preservatives, No Artificial Colors or Flavors, No Added Sugars, and Not from Concentrate.

Wonder Lemon is available in many local retailers based in New Jersey and New York State at a retail cost of $3.49 for an 8.4-ounce bottle and is available on Amazon.com.

Wonder Melon is available at select Whole Foods, Shop Rite, Smart & Final, and Central Markets at a retail price of around $3.49 for an 8.4-ounce bottle and is available on Amazon.com. All Kayco cold-pressed juices are under 110 calories.

In 2017, Beyond Division at Kayco launched Beetology as its first brand in its cold press juice line. Beet juice, bottled as 100 percent organic fruit and veggie juices, delivers lasting benefits for health, fitness, wellness, and well-being. Beet Juice has been consistently associated with improved blood flow, lower blood pressure, improved exercise performance and increased metabolism.

Beetology boasts five tantalizing blends powered by beet juice, each with its own refreshingly delicious twist: Beet + Lemon + Ginger, Beet +Veggie, Beet + Berry, Beet + Cherry, and Beet + Tropical Fruit.

“Our customers want to get the amazing health benefits of beets,” explains Morris. “We carefully crafted these five varieties adding fruits and vegetables for great tastes along with the health benefits.”

According to a market report from Wintergreen Research, Inc., the United States Cold-Pressed Juice Market reached $4.3 billion in 2017. It is expected to surpass $8.1 billion by 2023, growing drastically in response to demand for food and beverage that is more nutritious and also tastes good. As a result, the Beyond Division at Kayco was created to develop a product line of cold-pressed juices.

Food & Beverage Magazine v September Issue

#"

“When you cold-press your juice, it retains much of its vitamins and minerals needed for good health,” says Morris.

“Kayco saw this trend as a great opportunity to use their experience and expertise they learned from Kedem grape juice to introduce and create these amazing cold pressed juice.”

New products are in development with great potential with unique juice blends and flavors. “Kayco is working to combine highly nutritious fruits and vegetables to create healthier blends that taste delicious. Our flavors will have a unique twist and not your traditional flavors,” says Morris.

Headquartered in Bayonne, New Jersey, Kayco is a familyowned business that started in 1948 with a goal to offer products that were Kosher with the highest standard, quality, and value. While the family began the company as a strictly Kosher company but realized that Kosher doesn’t have to mean a strict, dietary world. The family realized that many people were buying Kosher food and beverages outside of the sect, leading them to create the Beyond Division. People, especially the Millennial demographics, were buying Kosher because they believed Kosher food is safer, healthier, and offers higher standards.

There are six specialty brands in the Kayco Beyond Division that include the juice brands of Wonder Melon™, Beetology™

#!

Food & Beverage Magazine v September Issue

and Wonder Lemon™; Absolutely Gluten Free®, the first gluten-free company to develop a gluten free cracker from potato and the creator of the first gluten free flatbread; Dorot Gardens® pre-portioned herbs and garlic and Mighty Sesame Co.® transforming raw, fair-trade sesame seeds into delicious squeezable tahini and other tahini products.

Kayco food company distributes products that are healthful, convenient, or made for restricted diets and lifestyles. With the increasing trend of food sensitivities and people trying to maintain healthier routines, these all-natural and delicious alternatives have been gaining tremendous popularity.

For more info on Kayco’s product offerings, visit KAYCO. com.

Follow on Facebook at /wonderlemonjuices /wondermelonjuice /mybeetology Follow Instagram at @wonderlemonjuice @wondermelonjuice @beetology

www.fbmagazine.com

Business Of Chefs

The Help Chefs Need to Safely Emerge from the Trenches

Before entering the real world of food and beverage, many student cooks eagerly anticipate the conclusion of their culinary education with their institution’s capstone course: a chance to open, if only briefly, their concept of a restaurant. To glimpse the world, if only briefly, from the perspective of the owner-chef. It’s like viewing the battlefield from the air before heading to a foxhole. Ultimately, there are few in number who, through their determination, hard work and education (plus a helping of connections and a dash of luck) ever resurface and become successful restaurant owners. Everyone in this business knows the odds and financial barriers they face, and until recently few viable routes existed.

As an alternative, vast numbers of chefs attempt the solo route: a somewhat less risky path of business ownership as independent personal and private chef, small catering operator or owner of a food truck. Without assistance however, many

of these entrepreneurs struggle to get beyond job ownership and living paycheck to paycheck. Either way, navigating the field between cook and business owner is a dark, uncertain trek through no-man’s land; a mine field that implodes many talented and passionate chefs if not immediately, then eventually. Now, help is on the way.

A new concept of the Food & Beverage test kitchen comes directly from this magazine’s publisher, Michael Politz and his creative team. As a chef, imagine having a test kitchen in which to teach cooking classes, record demos, host your own pop-ups, and expand the reach of your food truck with special seatings - without having to sign a lease. As an established restaurateur, imagine crossing the country to showcase your business in a new city with new customers - in a ready-set-serve establishment you can rent for a limited time. As a customer, imagine your nearby culinary experience center, similar to a performing arts venue but with tables and chairs, which offers a changing bill of dining experiences from different owner-operators, emerging chefs and supergroups. Now imagine not having to endure the timelines, expenses and headaches of the start-up costs.

The Test Kitchen by Food & Beverage seeks to fill the gap between life as a cook-whodreams and life as a business owner. It’s the hand up and path forward many cooks need - reduced risk and cash outlay, a site that’s permitted and ready for opening night months, if not years, in advance of operators who go it alone. Better still, the Test Kitchen allows chefs to step into ownership incrementally, gaining insights

#$

Food & Beverage Magazine v September Issue

www.fbmagazine.com

and experience without blowing a lifetime of savings, taking on hundreds of thousands in debt and diving into the deep end with a long term lease.

Alternative uses for the test kitchen locations include their use as teaching centers and regional sites for culinary schools to assemble their online students to take final exams in person.

A curated chef database is also envisioned for consumers and businesses seeking opportunities and partnerships. The possibilities are vast and the steps to creating the Test Kitchen

by Food & Beverage are currently underway, and the first culinary experience center will likely emerge in Las Vegas.

Stay tuned.

Asking Michael Politz what he most wants chefs to know about this new and exciting concept he said, “It’s been too hard for chefs to become restaurant owners for too long. Our test kitchens extend and enrich your education and offer a practical pathway to develop your business. We’re stepping up to bridge the gap and reduce the risks. Chefs should jump at this.”

One thing’s for sure. Nothing is a substitute for hard work, and the acumen required for profitability is hard-fought. Chefs who step up to the challenges of business and away from the valor of perseverance will also begin to extricate themselves from the age-old battle of us-versus-them which persists between many workers in the kitchen and the owner-managers who run them. These chefs start on the road to life (and business) beyond the restaurant walls. With the Test Kitchen, the path to get there just got a little easier.

Columnist Holly Powers-Verbeck, founded and continues to operate Lake Tahoe’s premiere culinary staffing company HeyChef! since 1997. In 2018 she formed MakeYourBusinessCook! to help chefs launch private chef businesses and owner-operators who want to add private chef services to create revenue beyond their restaurant walls.

For more information contact holly@makeyourbusinesscook.com.

Food & Beverage Magazine v September Issue

#*

Women Entrepreneurs

Julia Beck, founder of the It’s Working Project has been an active and engaged industry innovator for more than 21 years. As the category’s definitive elder statesman and strategic partner, Julia and her team have been on the leading edge of the conversation and challenges at the center of the expectant and parent universe.

Julia’s unique perch and her cadre of cross-industry connections have led her on a path that at once supports women and families and also sees unmet needs in a way that allows for private sector engagement as a winning tool for all. While Julia is “all ears” and an advocate of policy shifts, she remains squarely committed to the idea that the shortest path to much-needed solutions lie in partnerships and private sector commitments to paradigm shifts

Q&A with Founder of Yummy Spoonfuls

Agatha Achindu WHAT IS ONE PIECE OF ADVICE YOU WISH YOU COULD OFFER YOUR FORMER, EXPECTANT SELF? Don’t take it too seriously.

I got pregnant with our youngest in my 30s and went a little overboard.

DID THE LAUNCH OF YUMMY SPOONFULS® START OFF AS A PASSION PROJECT? A REACTION? WHAT OF YOUR CORPORATE LIFE THAT CAME BEFORE? The inspiration for Yummy Spoonfuls really started in my mother’s garden.

I grew up in Cameroon, West Africa, on a family farm. We always ate the freshest vegetables and fruits and my mother prepared everything from scratch. This knowledge has informed my entire life. When I moved to the US, I was shocked by the many diseases in my community that were directly tied to diet, I started teaching my friends and anyone ready to listen how to make better food choices, how to cook their meals without compromising taste while maximizing nutrients. Man was I ahead of my time, in the early 90s I was already teaching friends to make ‘fried’ chicken and fries in the oven for same crunch but without the oils.

When our youngest child, Jared-Zane, came along in 2004, I realized that healthy, tasty food for children did not exist in the marketplace. I made a shift and started teaching parents and anyone who would listen how to make fresh food for their babies that’s bursting with nutrients and taste. Word spread around, and soon I was teaching childhood nutrition classes in hospitals,

#%

Food & Beverage Magazine v September Issue

www.fbmagazine.com

in mom groups, my little community had grown to over 45k. I realized I needed to bring something to market that is just as good as what I was teaching in my workshop and feeding my own children, I needed to make delicious, healthy baby and kids food more accessible and in 2006 yummy Spoonfuls was born. And the rest as we say is history.

possible when the right changes are made.

I remembered a mom who came to one of my workshops, ‘“My daughter has this ear infection that never seems to go away. Her pediatrician is planning on putting in a tube since nothing seems to work. Is there anything that can be done?”, she lamented with a deep sigh.

What I do today is so far remove from the corporate world I was a part of for decades, as director of quality assurance for a fortune 500 IT firm, I spent a major part of my time managing men and making sure applications for clients around the world were running smoothly, today my job is making sure health, especially women’s health is running smoothly.

I asked her- will you be willing to make some changes to what your baby is currently eating for at least a few weeks? Honestly, will you trust me, allow me to completely change EVERYTHING you are feeding your baby? - “I will do anything, anything!” was her reply. We got to work. As a full-time working mother like me, I knew she needed a system that would not be overwhelming and would not require her to cook food for her baby every day.

I came up with weekly batch recipes for her to make and freeze.

We infused her baby with nutrient-dense meals.

IS THIS WHAT YOU EXPECTED WHEN YOU DREAMED UP YOUR PROFESSIONAL FUTURE? Yes in a roundabout way, growing up I wanted to be a chef, my mother was mortified, “all these money in catholic schools and you want to be a what?” was her cry the very first time I mentioned this to her, I was 9 yrs old. Of course like every other African child I went off to college, graduated, made real money, moved up in corporate America, traveled the world. I remembered at my wedding in Jamaica in 2003, I was able to articulate to my mother why I wanted to be a chef many moons back, she was stunned.

3 years later in 2006 I quite my 6-figure job to after countless free workshops to launch my very first business doing what I had always wanted to do. Wondering why my 9 yr old self wanted to be a cook/chef? Here is what I told my mother,

At the next workshop, she came in excited “We haven’t had any recurrence. This is the first time we have gone for three weeks with no ear ache or runny nose. How come nobody ever mentioned that it might be her immune system due to a lack of nutrients she lamented? Her life was change forever but want to know what is even more powerful? Any other parents she going forward is changed forever. I have a truckload of stories like this from mothers around the country. This continues to be my life’s work, making wellness accessible to millions around the world, it starts with one mama.

“I wanted to cook, because food makes everyone happy, meal times were always the happiest, even tears were happy tears, I wanted to do work that made people happy.”, That is still my purpose at 54 years old with a slight twist, today I want to make people happy and healthy.

YOUR PASSION AND COMMITMENT AROUND TO NUTRITION AND LIFESTYLE IS A POWERFUL, ENERGIZING FORCE. YOU HAVE FOCUSED YOUR REMARKABLE TALENT ON WOMEN AND THEIR LIFELONG PROCESS, WHY? Ayaaaa, thank you sweet mama. The truth is women are the health leaders in their families - and it’s a tough job!, to change generational health I knew that I needed to tap into the main source, when I successfully help a woman make diet and lifestyle changes, I see the immediate impact in her family and beyond. Listen. 7 out of the top 10 leading causes of deaths are diet and lifestyle related, we are not helpless victims to disease, health is

Food & Beverage Magazine v September Issue

#&

IN ADDITION TO LOVING YUMMY SPOONFULS® YOU CONTINUE TO EXPLORE WAYS TO SUPPORT MOTHERS. WHAT IS NEXT? WHY YOU? Because I am the change I would like to see in my community.

30 years ago, when I started this journey, I knew somebody had to do it so why not me. My purpose is to continue to empower women through my work to demystify wellness and end diet defunction, it doesn’t matter if you come from a family with a deep history of generational health issues, you break that circle, you can lose weight without losing a big chuck of your happiness, the human body has the capacity to heal when provided the right spiritual, mental and physical nourishment it needs to thrive.

In my coaching I work with my clients to restore their health, happiness and their confidence to trust that which is already within in a more sustainable way that is authentic to each and everyone. My success with each woman I work with doesn’t just come from my mastery as a seasoned integrative nutrition health coach but from my lived experiences as a speaker, advocate and writer on diet and lifestyle issues for national outlets including the Washington Post, Huffington Post, Parent magazine, Motherly, Readers Digest.

I KNOW YOU HAVE A BUSY HOME LIFE, HOW DO YOU MANAGE ALL YOU DO? YI am blessed with an incredible husband, in our home we all pitch in but most importantly I don’t try to do it all. Some days things don’t get done at that’s okay, motherhood is not a martyrdom, I have learnt along the way to give myself the same grace that I give to others. I don’t think twice about outsourcingtask rabbit is a lifesaver.

Don’t let anyone tell you that you can’t live your life fully and completely fulfilled, because your path can include a multiplicity of things. You can be a great mom and have a great career.

Surround yourself with positive, supportive people; do nurture yourself physically, mentally, emotionally and spiritually.

You can’t care for others or fulfill your potential without caring for yourself first. You are worth it. Take care of yourself first. You will need every drop of mental, physical and emotional energy, and you will need it over the long haul.

Don’t let mom guilt keep you away from fulfilling your God given purpose. As moms, we must say “no” to guilt. My work has benefitted my family tremendously, and sets a great example for my kids. I don’t deny that it sometimes hurts when you have to choose work, and you’d rather be with your baby, but realize that your dreams and aspirations are just as important and it will enriches your children’s experience in the long run.

Let me share with you a personal story..

A few years ago, my company went through a major expansion, and I was constantly flying back and forth to Los Angeles from Atlanta. One Sunday when I was home, we sat down to lunch, and my son, JZ asked if I was going to L.A. that week. I replied, yes – I had to be there Monday through Thursday. He said, “Remember tomorrow is the start of my Spring Break.”

YOU WORK LONG HOURS AND OBVIOUSLY POUR YOUR DEDICATION INTO ALL YOU DO. HOW DO YOU KEEP YOURSELF RESTED AND WELL?

I felt terrible. Spring Break had come up so fast, and I had completely forgotten. My travel schedule was so demanding that making plans for the break slipped through the cracks. I had no idea what he could do for four days but I started calling around.

The only camp I could find was a music camp. There was space available, so I jumped on it.

This took some learning. I listen to my body, make time for exercise, get adjusted regularly by my amazing chiropractor for over 17 yrs now, I set time aside for reading and church. Weekends are family time with very rare exceptions to that rule. I prioritize sleep, I cannot stress enough as an integrative nutrition health coach the importance of this underutilized wellness strategy, lack of sleep is at the root of so many chronic diseases.

In the morning I packed his lunch and we got in the car. My son started objecting to the camp. “Everybody I know is going to Florida,” he said. “I wish we could go. And you know I’m not musical. I hate music camp.” To make matters worse, when we walked into the camp, there were eight girls, the only one little 4-year-old boy in the group. My son looked at me and burst out crying.

WAS YOUR BIGGEST CHALLENGE AS A NEW MOTHER WORKING? IF NOT, WHAT?

I took him outside, and held him, and tried not to let myself cry.

I said, “Just promise me that you are going to make the best of this. You know how I hate playing mini golf, but I take you all the time. I have to go to L.A. because I have to go to work.” Drying his tears he replied, “Ok, I promise I am going to be happy.”

It was keeping my mind free from feelings of guilt on those days where I have to meet a deadline rather than play with the kiddo.

WHAT PRO-TIPS DO YOU HAVE TO SHARE WITH OTHER NEW OR EXPECTANT MOTHERS? Working with thousands of women over the years and hearing their stories I have a mouthful on this, thanks for this question mama.

#'

Don’t let anyone tell you that you can’t follow your career dreams because you’re a mom. You have ideas and passion to bring to the world.

Food & Beverage Magazine v September Issue

I cried all the way to the airport. I was really sad, but I did not feel guilty, because I have to work to support my family. Even though I cried, I did what I had to do. And when I got back, we played mini golf all day long on the last day of spring break.

A lot of parents wouldn’t ask their child to sacrifice their holiday break; but I gave him an opportunity to contribute, and he seized it. We negotiated, and he understood that it was only fair because

www.fbmagazine.com

of all the other things that I do for him. He understood the importance of my work commitments, and he showed maturity and respect.

So, don’t let mommy guilt stop you from living your purpose. As mothers, we can do both: we can be great parents, great business owners and great employees.

Society has made us think that mothers have to choose between parenting and career – but men can be fathers, and they don’t have to make that choice. With mothers, it’s exactly the same.

WHO WAS YOUR BIGGEST SOURCE OF SUPPORT IN RETURNING TO WORK AS A NEW MOTHER? Oh man, the older I get the more I realized just how purposeful God is, He knew my life would be filled with such a great adventure and gave me the perfect partner for the ride. I tell you there is no me without my husband (my Oga Georges). Georges makes my life as a working mother easy, I know this is not the same for everyone, I share this to encourage any mama reading my story to know that it truly can be super easy with the right partner, being hard though common should never be your normal. Running late in a meeting and calling my husband to leave his own high-performance job that has a little bit more flexibility (because life for a working father is easy) to go pick up kids and start dinner is something I do without a thought, because we are equal partners at 100% in our marriage. I pray this gift for every mama out there.

WHO ARE YOUR MENTORS? WHO DO YOU MENTOR? I am glad you said mentors because I have many. Amazing women and men around the world who continue to create a path for me and inspire me to continue to do and be more, to grow both in my personal and professional life, there are so many, my mother and paternal grandmama were my first and most instrumental respectively.. I have mentors for my spiritual life, my marriage, motherhood and business and I continue to be grateful for each and everyone of them.

I love playing it forward, I have lots of mentees whom I mentor, some for personal growth (marriage) and others for business. I sit on a board of a nonprofit organization that helps prepare children as they journey through life.

FILL IN THE BLANKS: As a working parent, I never expected finding a good daycare would be so hard and actually loving my life as a working mama would be so much easier.

Food & Beverage Magazine v September Issue

#(

Inclusivity

Tapping the disabled dollar

By Jurgen Donaldson

I

f you didn’t know, July was disability pride month. It’s a celebration that originally dates back to 1990, in Boston Massachusetts.

It came back in 1991 but then took a 13 year hiatus after the original organizer of the event sadly passed away. Since its revival, it has grown and gone on from strength to strength, officially being recognized by Mayer Bill Deblassio in New York to mark the 25th anniversary of the landmark Americans with Disabilities Act. Whilst not yet a federally recognize holiday, it has been part of a much wider uprising within the disabled community of how we regard ourselves and, also, a marker of how the global disabled community has become far better organized in trying to achieve change for disabled people not

#)

Food & Beverage Magazine v September Issue

just in their own countries but around the world.

This past July we saw disability pride events held all over the world, in cities from San Francisco to Sydney, with one clear message, we are proud to be disabled; and we want to take a place at the table being recognized as a group that is coordinated in its efforts to advocate for itself.

You might ask yourself, what on earth is this guy doing writing about this in food and beverage magazine? Well, I’ve got a very simple answer for you, $474 billion. That is the estimated annual spending power of the disabled community in the United States today, the purple dollar, trending off a phrase that was first coined over here in London as the purple pound. Take it a step further, the wider estimate of the connected spending power

www.fbmagazine.com

of disabled people when taking into account friends and family, is thought to be closer to $8 trillion. This all begs and incredibly important question, what is your business doing to attract disabled customers? Not just to attract them but also to retain them.

Ask yourself this, is your business inclusive for disabled people? It’s a difficult one to define but there are a number of things you can consider that incrementally can make your business more inclusive. The more inclusive your business is, the more likely you are to benefit from the purple dollar. As a disabled consumer, I can tell you this for sure, when we find a business that is accessible to us, that makes an effort to be inclusive, we tend to find that it is a business that will make us feel like we belong there. If people feel like they belong somewhere, whether it’s a bar or a restaurant or indeed any other setting, they come back. Almost guarantees you consumer loyalty. Who doesn’t want that?

So, if you aren’t already, here are some things that you can consider that could make all of the difference in growing your share of this important market: – Ensure that your website, booking tools, and any other forms of product acquisition are accessible to everyone.

– On your website, verify what accessibility features have been implemented to ensure that anyone visiting your website can truly understand all of the content.

– If, like many, your main channel for marketing is social media; Is your social media content accessible to everyone?

– Have your staff undergone disability awareness training?

– Is your venue accessible to anyone? If needed, do you have ramps available for a wheelchair user? Do staff have the necessary training to use them if required?

– Are your menus available in alternative formats?

– Are your disabled bathroom facilities well maintained and in working order?

If you can answer yes to all of these then congratulations! You have cracked it and, almost undoubtedly, you have already reached a cult status within the disabled community. More realistically, most establishments will be able to say yes to perhaps two or three of these questions.

Some of the questions may not entirely make sense to you but, trust me, it makes sense to disabled people because those re key elements of our lived experience.

What’s really important to remember is that nobody expects you to be perfect. For most disabled people, all we are looking for is the recognition that we are as important to you as any other customer. By recognizing the significance of the purple dollar, not only can you improve the performance of your business but you can create an environment that is diverse, shows equity and equality, feels inclusive, and creates a sense of belonging.

Creating an inclusive business is always going to be an evolving journey. There is no set destination, only the goal to create a business that is accessible to anyone and where anybody can feel that they belong. So, moving forward, consider how you might be able to support #DisabilityPrideMonth and tell the disabled community in your area that you are a business owner that appreciates their business.

Jurgen Donaldson, based in London, lost his eyesight in August 2019 and has gone on to be a vocal voice for the disabled community in the United Kingdom and internationally. Since the pandemic began, Jurgen has shared many of his experiences of sight loss, food, and much more on his Instagram channel @the_Blind_foodie

Food & Beverage Magazine v September Issue

$"

#Trending Products

RANCH RIDER SPIRITS CO. INTRODUCES, THE BUCK, A NEW PREMIUM VODKA SELTZER TO ITS GROWING PRODUCT LINE Texas’ Number One Premium Seltzer Launches a New Ready-to-Drink Moscow Mule Driven by Consumer Request - Just in Time for Summer!

Ranch Rider Spirits Co, Texas’ number one premium spirit-based seltzer, revealed its newest premium vodka seltzer just in time for summer – The Buck, a fresh Moscow Mule recipe made with real ingredients. Further establishing Ranch Rider as the ultimate premium spirit-based seltzer, The Buck’s recipe is composed of six-times distilled vodka, fresh pressed organic ginger, fresh squeezed lime and sparkling water – a unique profile that embodies everything people love about the traditional Moscow Mule, but without all of the sweet added sugar. The

$!

Food & Beverage Magazine v September Issue

Buck has an alcohol content of 5.99% - making it a premium vodka seltzer with only 119 calories and 0.8 grams of sugar.

As a local-Texan favorite and soon to become the nation’s number one spirit-based seltzer, Ranch Rider’s innovative take on the modern-day Moscow Mule is a testament to the brand’s commitment to developing beverages and health-conscious recipes that are transparent, of the highest quality and taste unlike anything else on the market.

www.fbmagazine.com

“We’ve continued Ranch Rider’s success by listening to our customers and developing recipes that fit the demands of our consumers: premium spirit-based seltzers made with real ingredients that aren’t loaded with sugar or artificial sweeteners,” says Quentin Cantu, co-founder of Ranch Rider Spirits, Co. “After multiple rounds of recipe tasting and product development – we decided to go straight to the source and give our customers the opportunity to give feedback on their idea of the perfect summer drink and be a part of the recipe advancement.”

The Buck is canned in Ranch Rider’s Dripping Springs Distillery and will feature new redesigned labels. The new beverage is debuting in its hometown of Austin, Texas and will be rolling out to other markets throughout the summer.

“At Ranch Rider, we believe mules are the best creatures on earth. They’re surefooted. They’re intelligent and they’re determined as heck. Well, we put the spirit of a mule in a can. Vodka, sparkling water, lime, and here’s the kicker, real ginger. Not sugary ginger beer. It’s a mule the way a mule would make a mule. And in this industry, that’s saying something,” mentioned co-founder, Brian Murphy.

The brand currently offers three additional premium spirit-based seltzers which are also made with real ingredients, are gluten-free and have 5.99% percent ABV:

•

Ranch Water: A Texas classic, the brand’s fan-favorite product features sparkling water, fresh-squeezed lime and premium reposado tequila from Jalisco, Mexico.

•

Tequila Paloma: A take on Mexico’s most popular cocktail, containing fresh grapefruit and lime, sparkling water and a splash of reposado tequila from Jalisco, Mexico.

•

The Chilton: A west Texas favorite, this recipe features six-times distilled vodka, sparkling water, fresh lemon and a dash of sea salt.

Ranch Rider Spirits’ 12-ounce canned premium spirit-based seltzers are available in bars, restaurants and retailers throughout the country. For a full retail list, visit www.ranchriderpirits.com/find. The cocktails are sold in packs of four for $12.99-$14.99.

About Ranch Rider Spirits Co. Founded in 2019 and born from a food truck in Austin, TX, Ranch Rider Spirits Co. is a premium spirit-based seltzer brand. Each seltzer is made with premium spirits, sparkling water, fresh-squeezed citrus and not a drop of added sugar. Ranch Rider Spirits offers four flavors – Ranch Water, Tequila Paloma, The Chilton and The Buck. To stay in the loop, visit ranchriderspirits.com and follow along on Instagram and Facebook at @ranchriderspirits.

Food & Beverage Magazine v September Issue

$#

Industry Leaders

Learn About Global Food Products Digitally

Natural Products Expo West brings healthy trends to buyers.

By Debbie Hall

Natural Products Expo West is one of the world’s top three international natural and health food expos. With the growing interest in natural foods worldwide, the latest trends are shifting towards ecofriendly ingredients and organic products. This expo will exhibit these products in a digital version with virtual booths, comprehensive sampling programs, networking opportunities, select retailer/buyer programs, and other conference programs focused on product revolution and trends. Presentations of participating companies will be held Sept. 7 and 9, and the online counseling booth will stay open through Dec. 31.

More than 22 Korean companies will participate in Korea Agro-Fisheries & Food Trade Corporation virtual expo. Companies will showcase a variety of health products like ginseng, tea, produce, beverages, snacks, and fermented foods.

Attendees will benefit from virtual booths, comprehensive sampling programs, networking opportunities, select retailer/buyer programs, and other conferences. The biggest advantage is that attendees can meet with buyers in North America through this online expo.

Since the pandemic, events such as the Natural Products Expo West and New York’s Fancy Food Show were canceled, making it nearly impossible for Korean exporters to meet buyers in North America.

However, with this year’s online expo, a channel to exchange with buyers in North America has been established again. With the domestic market also dampened, resuming entry into the overseas market will be a solution for exporters.

$$

Food & Beverage Magazine v September Issue

www.fbmagazine.com

The Natural Products Expo West expo offers a seven-minute presentation opportunity. In contrast to the usual photo/catalog oriented virtual booths, this will present a brighter marketing strategy that will increase the probability of finding buyers.

by the organizers based on U.S. Food and Drug Administration and U.S. Department of Agriculture regulations. Since pre-approval of the product is essential in this expo, attendees can meet more carefully selected products.

In addition, there will be no restraints on time and space due to the nature of online expos. It will be simpler to establish buyers based on the buyers connected to the virtual booths and promote for a more extended period (about four months) than offline expos (an average of three to five days). The participation cost also runs to be 60 to 70 percent of when it is offline, which acts as a relatively economical marketing tool.

People are cooking more at home and are looking at healthy food; the demand for convenient home food is also steadily rising. Participants in the Korean Pavilion will present products such as dumplings, bibimbap, and nurungji (crispy rice) that can replace healthy meals. It can be an excellent alternative for local consumers looking for a light but healthy meal at home.

Since the pandemic hit internationally, people around the world have seen a significant change in food culture. It’s a time when people’s interest in healthy food is higher than ever. The organizers of this expo have strictly reviewed the products of participating companies. If a product includes a certain level or higher artificial ingredients, they are not part of the expo. The products of the 22 companies participating in the Korean Pavilion are all-natural foods. Also, Korean foods such as ginseng, red ginseng, kimchi, and soybean paste have already been proven to have excellent effects in the health and immune fields. In modern times, when consumers are especially keen on health care, Korean products with proven health effects will be the best option to meet the needs of people around the world.

Especially today, when interest in health care is at its peak, healthy snack products like green tea, brown rice snacks, rice snacks, and more can be found in the Korean Pavilion, which can replace processed dessert products like snacks and pastry.

The Natural Products Expo Virtual 2021 will showcase worldwide trends towards health at a glance. Visit expowest.com for more info.

First held in 1981, this food expo leads the natural, organic, and healthy food markets. When applying to participate, products with artificial sweeteners, pigments, and condiments are highly restricted according to its regulations. Additionally, product packaging and ingredients must all be pre-approved

Food & Beverage Magazine v September Issue

$*

Industry Leaders

The Perfect Pairing: Restaurants and Tech SpotOn’s innovative tech helps restaurants improve revenue and labor retention

N

ostalgic though it may be, the days of having wait staff take orders on a notepad and walk tickets back to the kitchen are fading fast. Between the labor shortage and changing guest habits spurred by the pandemic, restaurateurs are turning to technology to streamline operations and connect with guests in new ways. SpotOn is a technology company offering a cloud-based restaurant management platform that centralizes how restaurants monitor operations and staffing assignments, sell to guests across multiple channels, and access customer data—all with a local, dedicated representative and 24/7 personalized support.

SpotOn’s mission is to grow revenues for restaurants by empowering them with the tools they need to run and grow their business and also connect with customers in a meaningful way.

It’s a mission born of firsthand experience in the restaurant industry.

Doron Friedman, SpotOn’s Chief Product Officer and cofounder, is himself a restaurant owner with over 20 years of experience with a full understanding of the challenges facing restaurateurs. He often tests new SpotOn restaurant tech in his own café before it is released to clients. On a far wider scale, SpotOn works closely with restaurant clients to get real-time feedback and continually improve their restaurant products.

Hillary Holmes, a SpotOn client and the General Manager of Von Elrod’s Beer Hall & Kitchen in Nashville began using SpotOn’s handheld point-of-sale, QR code dine-in orders, and KDS screens in February 2021. She has seen near immediate improvements in operational efficiency, employee and guest experiences, and revenue.

“We can seat the same number of guests with a smaller staff and still create a better experience using the SpotOn system,” says Holmes, who has 17 years of experience in the hospitality industry for both corporate and privately-owned brands. “Our beers are coming out in one to two minutes instead of three to five minutes. Our food is coming out in eight to 10 minutes. I see an increase in our guests’ beverage orders using QR codes.

I attribute this to the efficiency of our team using SpotOn.” Speaking more generally, Holmes focuses on solving two key problems. “I find that many challenges, both pre-and postpandemic, tend to come back to product reliability and staffing.

Not having either one of them dramatically impacts business.”

$%

Food & Beverage Magazine v September Issue

“During the pandemic, there was a big shift from on-premise dining to online ordering. Now, with people still ordering online and coming to dine on-premise, kitchen staff are having difficulty keeping up with the demand. With our products, the restaurant can determine dollars in the system versus actual orders and work on staffing with increased demand,” agrees Friedman.

He sees modern restaurant technology moving towards onetouch integration—what was once just a point-of-sale has become the heart of the operation, offering a better way to read and analyze data in one location.

“For some, a restaurant POS is just an order-taking solution, but it’s really going to become a restaurant’s lifeline,” Friedman said. “A POS is a restaurant’s connection with their customers, it drives the business growth, but it has to be completely integrated into everything a restaurant does to create a better experience for guests and a better business overall.”

Another trend Friedman anticipates is a movement toward the service-oriented restaurant where people go for the experience.

Technology will be integral to connecting the service elements so that guests have a more enjoyable experience.

Because SpotOn’s products are fully integrated with their tech features, the company is able to help restaurants operate through the labor shortage. The SpotOn Serve handheld POS, for example, is proving to help restaurants attract and retain staff.

SpotOn Serve enables servers to take orders, process payments, and print receipts, all from one easy-to-use handheld device right there at the table. This allows the servers to cover a larger section, turn more tables, and make more tips.

Holmes can attest to this. “With SpotOn Serve, our staff is able to service more tables, with quicker turnover, better efficiency, and more accuracy,” she explains. “Our guests are leaving larger tip percentages, and our servers can increase their sales and earn more money.”

It’s a recipe for success. Using SpotOn’s technology helps increase the amount of food and beverage sales, especially with up-sale capabilities. Reduction of labor costs with staff making more money aids in retention and higher revenues.

The promotion of top-selling items can also increase sales.

www.fbmagazine.com

“Restaurants need to work smarter with our new business models,” Holmes says. “They also need to focus on team members’ experience and how they are doing. This is connected to our guests’ experience, and restaurants need to have systems in place for speed and efficiency.”

In addition to helping with on-premise sales, SpotOn’s technology is helping create new revenue opportunities for restaurants. SpotOn’s online ordering service is fully integrated with Order with Google, enabling guests to order directly from online searches, helping restaurants increase revenue and efficiency with orders going straight to the POS system. The technology works for dine-in guests, too, by utilizing QR codes.

Guests order and pay directly from their table by scanning a code at the table for a safe and contactless experience. Alternatively, the restaurant can maintain a full-service experience by offering QR codes on receipts for guests to pay from their mobile phones. All this comes commission-free, helping restaurants save money compared to third-party delivery apps.

says Friedman. “We worked very hard to help restaurants work and succeed within this new dynamic. We have a Restaurant Advisory Council made up of some of the best restaurateurs in the world, representing all types of businesses, from casual to fine dining. We listened to what their challenges and needs were. We then spoke with our local account executives and customers and quickly pivoted to deliver the technology restaurants needed.”

According to Holmes, one of the biggest challenges in recovering from the pandemic is adjusting to changing consumer habits and winning back the margins. “For our margins to come back, we need to overcome the labor shortage and rising food and operational costs. Having something as fluent as SpotOn to adjust our offerings very quickly in the back-of-house and make those updates immediately is helping tremendously.”

For SpotOn, it’s all about connecting restaurants with their guests to maintain and grow their business. When restaurants sign up to use SpotOn’s platform, they get access to marketing tools to better engage their guests, along with robust data and reporting to determine why some guests have not returned while others are best customers.

Even with an end in sight with the pandemic, SpotOn has no intention of slowing down. In addition to continually improving their existing product line, they’re also looking toward the future. This includes the emergence of cryptocurrency and consumers paying via apps instead of with credit cards and cash. Restaurants will need a POS system that is capable of seamlessly accepting those new forms of payment, and SpotOn will be there.

“The SpotOn dashboard is very accurate,” explains Holmes.

“We can see who our regulars are and their favorite tables where they want to be seated. We are developing a concrete relationship with them based on what they enjoy with accurate suggestions for them. We also use the reporting program that analyzes what beers are not selling and what our best sellers are so that we can adjust that as well. We can target our customers so much more efficiently and increase sales.”

“If you look back at the history of the United States, especially recessions and times that have been the darkest, that is when innovation really begins,” says Friedman. “We are about to enter a renaissance of restaurants, and we are experiencing that now. With SpotOn, we are focused on the customer, and we know our clients are also focused on their guests and really care about them. Together, as partners, we can make restaurants even more successful.”

With the labor shortage, this is particularly important. SpotOn is helping restaurants gain flexibility and keep up with increased demand without adding additional team members. As a result, tickets are not misplaced or lost, and dishes are cooked more accurately to guests’ taste.

For more information on SpotOn, visit spoton.com.

“We are seeing happier staff members and satisfied guests, which means we retain labor and our guests return,” says Holmes.

This is all good news for restaurant operators after facing one challenge after another over the last year and a half.

“We knew many people’s life savings were on the line as well as people’s livelihoods when the pandemic started,”

Food & Beverage Magazine v September Issue

$&

Industry News

women’s equality day recogn

Brugal 1888 Jassil Villanueva Quintana, Maestra Ronera for Brugal 1888 Jassil Villanueva Quintana is a fifth-generation descendant of Andrés Brugal Montaner and the first woman to become a Maestra Ronera for Brugal 1888, a premium rum produced in the Dominican Republic. Jassil, along with the current Maestro Ronero, created Brugal 1888 in honor of their ancestors’ innovation and long-established goal to create quality rum using the skills and expertise passed down through five generations of the Brugal family. In addition to being the first Maestra Ronera for Brugal 1888, Jassil is also currently the youngest Master of Rum in the industry.

Crimson Wine Group Jennifer Locke, Chief Executive Officer With extensive global experience in the fine wine sector, Jen Locke joined Crimson Wine Group as Chief Executive Officer in 2019. Bringing inspirational leadership skills and an industry-wide reputation for delivering results, Jen leads high-performing teams in a collaborative and innovative style that has yielded positive results for the company. Crimson Wine Group’s leadership team also boasts a larger ratio of females to males in leadership roles.

MILA Miami Marine Galy Co-founder Marine was born and raised in Cannes, South of France.

While growing up near Grasse, surrounded by jasmine, rose and mimosa fields, she developed very early a passion about scents and how far they can connect, create, and inspire memories, feelings and people. After graduating with a Business Strategy Masters, she moved to Johannesburg, South Africa, where she began her 10 year career and journey with one of the top global Fragrance Houses, which will then take her to work in Europe, NYC and Los Angeles through the years as a fragrance project developer. In 2017, after she gave birth to her first baby, she decided to take a 360 turn in her career and started a new journey by adding her strengths and skills to her husband Greg’s career in hospitality. Embracing the magic idea of transporting the guests as soon as they step in the restaurant and keep them traveling away from home, Marine creates MILA’s olfactive signature where incense, yuzu, patchouli, suede blend harmoniously while creating a unique scent, which has become fully part of MILA’s DNA.

$'

Food & Beverage Magazine v September Issue

www.fbmagazine.com

nizing leaders in hospitaly BurgerFi Vivian Lopez-Blanco, Director - Board of Directors Vivian Lopez-Blanco has served as a member of the Company’s Board of Directors since July 2021. Ms. Lopez-Blanco also serves on the board of Jumptuit Health, Inc. Prior to joining the Company, Ms. LopezBlanco served as an advisory board member of BBVA, South Florida operations, from 2019 until June 2021, Chief Financial Officer of Mednax, Inc. (NYSE: MD) from 2010 until 2018, Vice President and Treasurer of Mednax, Inc. from 2008 to 2010 and Chief Financial Officer of Carrols Corporation’s Hispanic Restaurants Division, which includes the Pollo Tropical and Taco Cabana concepts, from 2003 to 2008. Ms. Lopez-Blanco joined Pollo Tropical in 1997 as Controller and was promoted to Chief Financial Officer in 1998, and led the company through its acquisition by Carrols Corporation, developed and realigned key business processes and implemented several financial systems. Earlier in her career, Ms. Lopez-Blanco spent years in an international accounting firm where she progressed through different management roles and gained extensive experience in public company reporting and capital market expansions.

Ms. Lopez-Blanco earned a bachelor’s degree in accounting from Florida International University and is a certified public accountant.

Buya, Scotch + Bacon Group Lizzy Maynes, Chief Creative Officer Maynes learned the foundations of the hospitality industry in the UK working everywhere from dive bars to fine dining, and then the art of everything else in Miami after opening concepts including Zuma Miami and opened KYU in 2016 (the restaurant was a major success and earned its first James Beard nomination in 2017 for “Best New Restaurant’ just one year after opening). Soon after, they opened additional concepts including KYU Mexico, Chikin (Canada and USA), Buya and Laid Fresh (Canada and USA). As Scotch + Bacon’s Chief Creative Office , Lizzy not only oversees the creation and development of all brands and their locations, but upholds the group community and non-profit alignment – most importantly, as a sustainability advisor for any new venture which is a nod to her childhood passions (all with a glass of wine in hand. Now that’s #multitasking)

Food & Beverage Magazine v September Issue

$(