Food & Beverage Magazine - December Issue 2024 Celebrity Cover

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DECEMBER ISSUE 2024

COVER IMAGE Chef Michael Symon

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 DEBBIE HALL 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

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 with any other food and beverage or hospitality publication.

PAGE 5

COVER FEATURE

Contents December 2024 Inside this issue Page 5

Celeb Cover Feature

Chef Symon

Page 13

Spirits

Akal Chai Rum

Page 15

International

Rich Flavors Of Spanish Cheeses

Page 19

Chef Of The Month

Chef Aarón Sánchez

Page 23

Event Highlight

Vroom Room Premier

Page 27

Industry Leaders

Foothill Farms®

Page 31

Event Highlight

Why Infor’s Solutions Matter

Page 35

Beverage News

Kiss The Ground Coffee

Page 39

Industry Leaders

Miele Professional

Page 43

Industry Tips

The Power Of Design, Authenticity, And Experiential Dining

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EDITOR’S TOP PICK

Page 47

International

Panettone: A Holiday Tradition

Page 49

Cookbook

Sarah Fennel: Sweet Tooth

Page 55

Event Highlight

ECRM’s Grand Tasting Award Winners

Page 61

Editor’s Top Pick

Page 81

Cocktails

Winter Cocktail Collection

Page 91

Brand Cover Feature

Crave Brothers Farmstead Cheese

PAGE 31

PAGE 13

49 PAGE

PAGE 3 9

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CHEF

Food and sports viewing are a perfect pairing, and nobody does a better job of bringing them together than Mabel’s Bar & Q at Palms Casino Resort. If you haven’t already heard, Chef Symon is the mastermind behind all the flavor-packed menu items — each one guaranteed to be a real game changer. He has worked arduously to create a dynamic dining experience that fosters a sense of camaraderie among fans and foodies.

“For those seeking an elevated experience, Mabel’s Bar & Q is one of the few sports bars that cares so much about food,” said Chef Symon. “We are a chef-driven restaurant that also happens to have a great space to watch sports. Not to mention, our beer and bourbon lists are tough to beat.”

With a Mediterranean and Eastern European background, Chef Symon’s recipes and cooking style are greatly influenced by these cultures.

The Mediterranean region emphasizes fresh, wholesome ingredients that promote simplicity and balance. Eastern European cuisine, by Page 7 | Food & Beverage Magazine v December Issue 2024

contrast, contributes complex flavors and dishes rooted in agricultural traditions. By blending Mediterranean freshness with Eastern European heartiness, Chef Symon has successfully developed dishes that pay homage to these regions while catering to contemporary tastes.

“Refining countless recipes over the span of my culinary career, I’ve found that great food doesn’t require smoke and mirrors,” said Chef Symon. “It all comes down to using quality ingredients and handling them properly.”

Taking this approach to heart, Chef Symon and his team thoughtfully curated items to appear on Mabel’s Bar & Q new tailgate menu. In fact, the recipes were inspired from the food Chef Symon loves to eat and make when entertaining at home. Guests can choose from mouthwatering options like bacon wrapped jalapeno, beer braised bratwurst, brisket grill cheese, an impressive wing platter, rib platter, and more! Taking the concept of iconic game day eats to a whole new level, this will be the destination of choice for fans every Sunday, Monday, and Thursday during football season.

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Barbeque That Raises The Bar As the name would suggest, Mabel’s Bar & Q is known for its BBQ. Chef Symon’s passion for cooking meats over live fire has led to award-winning eats including Best Ribs in America from USA Today and Best Burgers in America at SOBE Burger Bash on four occasions. Chef Symon highly recommends the sticky ribs and bowls off the dinner menu. But thankfully, your taste buds are guaranteed a win no matter what you choose. Serving up the perfect combination of delicious food and high energy atmosphere scores Mabel’s Bar & Q extra points.

“I’m extremely proud of the way we’ve redefined the sports bar experience in Las Vegas,” said Chef Symon. “It’s the ultimate place to have delicious, thoughtfully prepared food with family, friends, and fellow fans.”

To check out the full menu or make reservations, visit https://www.palms.com/dining/mabels-bbq Page 9 | Food & Beverage Magazine v December Issue 2024

About Chef Michael Symon Chef Michael Symon cooks with soul, blending the bold flavors of his Mediterranean and Eastern European heritage with the spirit of his Cleveland roots. His exuberant, approachable cooking style and infectious laugh have endeared him to fans on Food Network shows like *Symon’s Dinners: Cooking Out* and *24 in 24: Last Chef Standing*.

An author of eight award-winning cookbooks, Symon’s newest release, *Symon’s Dinners: Cooking Out*, inspired by his Emmy-award winning show, celebrates the art of outdoor cooking and is set to debut this spring.

“I’M EXTREMELY PROUD OF THE WAY WE’VE REDEFINED THE SPORTS BAR EXPERIENCE IN LAS VEGAS,” SAID CHEF SYMON. “IT’S THE ULTIMATE PLACE TO HAVE DELICIOUS, THOUGHTFULLY PREPARED FOOD WITH FAMILY, FRIENDS, AND FELLOW FANS.”

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Akal Chai Rum A remarkable tea-based innovation

By SB Veda

The daquiri, Cuba libre, pina colada, and Long Island iced tea – these are but a few of the signature cocktails that come to mind when one thinks of rum. Indeed, rum forms the base of a host of other drinks. The tarry-sweat, woody, almost rubberish character of the spirit, which, in colder climates, is popular in as a spicy holiday mixer in winter for its warming effects, is not very well known for being consumed neat. But that’s exactly how Kiran Shiva Akal, founder and owner of Akal Chai Rum, wants people to enjoy his brand of rum.

Inspired by the story of a seventeenth century Dutch admiral who, while in the Caribbean, combined tea with rum. (The merchants of the Dutch East India company were the first Europeans to bring tea to the west – even before the British did.) With the invention of rum occurring some decades earlier, this admiral decided to give his tea something of a kick, and the combination of tea and rum took off amongst the European navy and infantry men. The military of nineteenth century Britain called it “gunfire”.

Tea and rum are the basic components of Chai Rum. Chai, in fact, means tea in various languages – mainly Indian languages but even Russian. That said, Akal’s rum is not simply a matter of adding rum to a cup of tea. Rather, it is a carefully crafted innovation of the molasses-based libation. Funded through the government of Trinidad and Tobago (from where Akal hails) in which whole leaf teas from Darjeeling, India (a district known for cultivating the “Champagne of Teas”) serve as primary botanical in a trademarked production process that chemically combines the compounds in the tea leaves with that of rum. The product of this integration is then aged in bourbon, whisky, and cognac barrels depending on the variety of Chai Rum being processed.

The aging process is unusual, beginning in the West Indies and being finished in Ireland where the contrast in climatic conditions impacts the aging process in such a way as to complete Chai Rum’s singular flavor sets. The result is an aromatic liquor with complex flavor notes, which can be enjoyed like a cognac or an Armagnac, preferably neat, according to Akal, but also on ice.

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Akal Chai Ram 1665 Reserve Naval Edition, a dark rum made from two varieties of high altitude Darjeeling teas, aged in bourbon barrels having flavour with sophisticated and complex the notes being slightly nutty on the nose and deepening into caramel and vanilla; the finish is long and redolent of the rum’s malty black tea of the high Himalaya.

Based not only combining ingredients from different parts of the world but also the transnational process of aging Chai Rum, it has been described as a drink that bears the taste of the world.

Winning the grant from the government of Trinidad and Tobago gave him the impetus to start the company. “Trinidad had a grant…for diversifying the economy of Trinidad.

And I won it, suggesting that the business of rum had a dearth of innovation. If you look at Europe and you look at grapes, and you look at viniculture, there’s been so much innovation with port, champagne, brandy, cognac…I wanted to sort of emulate that in rum.”

Akal has a unique background in which it is evident that he takes everything he does seriously. Winning a scholarship as a teenager to study medicine Dublin, Ireland, he became a doctor, specializing in Obstetrics and Gynecology. However, coming from the famous Naipaul family of Trinidad (his uncle was the late Literature Noble Laureate, V.S. Naipaul) he could not contain his creative side, and pursued a concurrent career in design, music, and film. He was even admitted to study architecture, which his professional work in creative pursuits prevented him from pursuing.

An arrangement of Chai Rum that is true to founder, Kiran Akal’s vision of Chai Rum being a luxury brand (Photo provided by Kiran Akal)

His family, though creatives also had a trading business in tea and spices and production of rum. As his family began winding up the business, applying both his creativity and serious nature, Akal wanted to take it over, combining the tea side with the rum – and with it, embodying the essentials of a luxury brand. They procured the finest tea in the world from Darjeeling. Actually, the acclaimed cultivator, Indian, Rajah Banerjee, long the owner of the famed Makaibari tea estate was a mentor and advisor to Akal. After some experimentation, Chai Rum was born.

While Chai Rum is best savoured neat, some prefer it as a mixer.

(Photo provided by Kiran Akal)

“People are often taken aback at the price (of the product). I tell them – it’s not the rum that drives the price. It’s the tea because we only use the best in the world – and it’s very expensive.” The unique nature of aging both in the West Indies and Ireland also increases the costing of the product. Akal insists, though, the process is as germane to making the beverage distinctive as the ingredients.

...WHERE CAN WE MAKE RARER AND RARER VERSIONS OF THESE BOTANICAL RUMS THAT APPEAL TO PEOPLE WITH TASTES THAT ARE LESS ABOUT, ‘OH, IS THE ALCOHOL STRONG ENOUGH?’ TO MORE ABOUT, ‘IS THIS A COMPLEX EXPERIENCE THAT I AM HAVING WITH SOMETHING THAT’S, YOU KNOW, RATHER BEAUTIFUL?’” Akal’s efforts did not go unnoticed with Chai Rum winning silver at the Wine & Spirits Wholesalers of America at Caesars Palace in Las Vegas in 2014. It also won the Taste of St. Croix competition in 2016.

El Torro 45, distilled in Trinidad in a process that is a Trade Secret, this exceptionally smooth rum is finished in Sherry casks.

(Photo provided by Kiran Akal)

Kiran Shiva Akal, Owner/Founder of Akal Chai Rum (Photo provided by Kiran Akal)

Making Chai rum has been quite an adventure for Akal – one for which he has a bullish outlook. The explosion of online alcohol delivery enhanced the business, dramatically.

Now, Akal looks beyond the United States, Ireland, and the West Indies (where the company has its hubs) to sell the beverage.

Akal hopes to capitalize on the appeal of the exotic nature of the beverage, comparing the beverage industry to fashion.

“There is this now this massive groundswell of interest in Sabyasachi, beautiful stuff…but not something Indians wouldn’t know but is new to America. I feel the need to embrace this. So that’s where we’re going with it. And, and, what we’re doing now is we are, we’re really pushing the innovation. Where can we make rarer and rarer versions of these botanical rums that appeal to people with tastes that are less about, ‘oh, is the alcohol strong enough?’ to more about, ‘is this a complex experience that I am having with something that’s, you know, rather beautiful?’”

From the first fermentation of molasses in Barbados in the 17th Century to the innovation in distillation developed by Catalan, Don Facundo Bacardí Masó in 1862 in Cuba, Akal’s Chai Rum is perhaps the most compelling modernization since.

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Rich Flavors of Spanish Cheeses:

A CULINARY JOURNEY FOR DAIRY INNOVATORS

by Susan Gold

In the bustling world of culinary arts, innovation and tradition often find a delicate balance in the perfect ingredient. Spanish cheeses, with their deep-rooted history, diversity, and artisanal production methods, offer a plethora of flavor profiles waiting to elevate menus across the globe. For chefs, restaurateurs, and distributors, diving into Spain’s cheese scene isn’t just about discovering new products—it’s about opening the door to a world of possibility. Let’s embark on a journey through Spain’s renowned cheeses, offering enticing flavor pairings and fresh menu ideas.

Spain: A Land of Cheese Diversity Spain is home to more than 150 varieties of cheese, many of which have earned Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) status, ensuring quality and authenticity. From the rugged mountains of the Picos de Europa to the Mediterranean shores, the variety of climates and landscapes across the country lends itself to a rich diversity in cheese production. Cows, sheep, goats, and their blended milk provide the foundation for these exceptional cheeses, each offering a distinctive taste that reflects the region’s terroir and centuries of tradition.

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Among Spain’s cheese gems are Manchego, Murcia al Vino, and Cabrales, which have made significant headway into international markets, including the U.S. Yet, there are many lesser-known treasures worth exploring.

One of the joys of working with Spanish cheeses is their versatility. Whether it’s for fine dining or casual fare, there’s always a place for these flavors. Let’s explore a few ways to incorporate them into your offerings: Elevated Tapas:

Tetilla or Manchego, served alongside Iberico ham, olives, and quince paste, offers a traditional yet crowd-pleasing start to any meal.

Creative Salads:

Toss chunks of Murcia al Vino into mixed greens with roasted beets and walnuts, and finish with a honeybalsamic vinaigrette. The cheese’s rich flavor will bring a dynamic edge to the dish.

Gourmet Burgers:

Add slices of semi-cured Manchego or a spread of blue Cabrales to your gourmet burgers for a savory punch.

Cheese Boards:

Highlight regional pairings on your cheese board by serving Galician Tetilla with local honey or rustic bread, and pair Manchego with Marcona almonds or roasted peppers for an extra Spanish flair.

For those looking to add a dramatic touch, Cabrales—a blue cheese from the Picos de Europa—is a must. Its sharp, spicy profile can stand up to bold ingredients like smoked meats, or it can be softened in a creamy sauce to pair with roasted lamb.

On the lighter side, Murcia al Vino, a goat’s milk cheese washed in red wine, offers a unique tang and fruity finish that pairs beautifully with figs, honey, or charcuterie boards.

New Trends and Pairings

Manchego made from sheep’s milk in the region of La Mancha, is perhaps the most famous Spanish cheese in the U.S. Its firm texture and nutty flavor make it an ideal match for both sweet and savory pairings. But don’t stop there—try incorporating Tetilla, a soft cow’s milk cheese from Galicia, into your menu for a

buttery alternative that melts beautifully over grilled vegetables or crusty bread.

Cheese lovers are always looking for something fresh, and Spanish cheeses offer just that. One rising star in the U.S. market is Afuega’l Pitu, a firm yet creamy cow’s milk cheese from Asturias, with a slightly spicy and smoky character that complements roasted pork or can be enjoyed on its own with a Rioja wine.

For dessert offerings, consider incorporating Torta del Casar, a soft sheep’s milk cheese from Extremadura. Its creamy, almost liquid center can be served alongside fresh fruit or even infused into cheesecake recipes for a decadent twist. Similarly, MahónMenorca, a cow’s milk cheese with a mild, buttery flavor, can serve as an elegant ending to a meal when paired with ripe berries or a drizzle of balsamic reduction.

With a growing consumer interest in Mediterranean cuisine and authentic, high-quality products, Spanish cheeses are poised to make an even greater impact in the U.S. market. The combination of bold, unique flavors and artisanal production methods provides an opportunity for restaurateurs and distributors to offer something truly special to their customers.

By showcasing these cheeses, either as part of a dedicated Spanish night or by subtly integrating them into existing dishes, you not only provide variety but also tap into the growing trend of experiential dining—where customers crave unique stories and heritage behind their food. Spanish cheeses are more than just ingredients; they are culinary stories waiting to be told.

Incorporating Spanish cheeses into your menu offers more than just new flavors—it opens up a world of heritage and tradition that will entice and excite your clientele. As you explore the diverse range of options, from sharp blues to smooth sheep’s milk varieties, the only limit is your creativity. Ready to take the plunge? Spain’s cheesemaking legacy awaits you.

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The program will award five scholarships for its next cohort of young Latinos to study culinary arts at New Orleans Culinary and Hospitality Institute beginning in July 2025.

December Issue 2024 v Food & Beverage Magazine | Page 18

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CMG, RACE SERVICE AND RESORTS WORLD LAS VEGAS HOSTED VROOM ROOM PREMIER NIGHTLIFE SERIE OVER VEGAS 2024 RACE WEEKEND AT ALLĒ LOUNGE ON 66 NOVEMBER 22 and 23 This year’s “VROOM ROOM” late night after hours delivered a highly coveted post-race nightlife experience taking Race Weekend 2024 to new heights layered with incredible DJ performances featuring headlining sets by Kaz James and Ahmed Spins on November 22nd, and on Saturday, November 23rd, the energy went to another level WhoMadeWho’s live performance set followed by Carlita and a surprise set by DIPLO. Experiential industry leader Corso Marketing Group (CMG) and automotive lifestyle agency Race Service partnered with Dorsia and leading Las Vegas Hotel & Casino, Resorts World Las Vegas, for the second annual Race Weekend latenight pop-up series, which was powered by RepBets. The ultraexclusive, premier post-race affair, was held November 22 and 23, from Midnight to 5AM at the luxe $OOƝ /RXQJH RQ WKH WK ÀRRU RI Resorts World Conrad Tower. Perched DERYH 6LQ &LW\ $OOƝ /RXQJH RIIHUV DQ XQPDWFKHG GHJUHH YLHZV RI /DV Vegas, from the Strip and the raceway to the mountains and desert, which ZDV FRPSOHWH ZLWK DQ HSLF ¿UHZRUNV VKRZ RYHU WKH VWULS IROORZLQJ WKH ¿QDO F1 Race completion.

VIP Guests in attendance at VROOM ROOM’s inaugural Race Weekend pop-up series included DIPLO, Starino, Luka Sabbat, Harry Goodwins 7KH *HQWOHPDQ RQ 1HWÀL[ %UDQGRQ Skenlar (It Ends With Us), Kevin Dias (Emily In Paris), Johnny Manziel,

Page 23 | Food & Beverage Magazine v December Issue 2024

Josie Canseco, David Dobrik, Avani, Ghost, Rickey Thompson, Jessica Felter, comedian Chanel Omari, Diana Madison, Ashley Haas, Emma Pill, Alex Janai, Natalie Noel, Lili Higgins, Argjira Berisha, Steven Tyler Martinez, Ava Sage, Tati Mcquay, Lauren Kettering, Matt Nordgren, DJ Zen Freeman, Marym Zolghadr, &KULVWLDQ 2VRULR 7KH ,QÀXHQFH¶ $OL Lasky, hospitality entrepreneur Raj Kumar, Selling Sunset’s Romain Bonnet, Mary Bonnet, Amanza Smith, Resorts World’s Ronn Nicolli and CMG Founder David Corso.

CMG, founded by David Corso, is a strategic creative agency that consistently innovates the industry, producing high-level experiences that further build brand recognition DQG DPSOL¿FDWLRQ &0* SURYLGHV unprecedented solutions and partner alliances and continues to elevate as a driving industry force behind the most buzzworthy of experiential collaboration, working internationally with the most recognized names such as Adidas®, Heineken®, RH, Red Bull®, Patron, Soho House, Resorts World Las Vegas, and AEG. RACE SERVICE is a super-collective of creatives who are reshaping automotive culture.

Storytelling through content and media creation is at the core of the agency, connecting a brand to an audience in a meaningful and authentic way.

“At CMG, we partner with F1’s top brands on track to produce major cultural happenings, that expand to the most exclusive parties and events off track. We are thrilled to join forces again with Resorts World Las Vegas and introduce our new global race weekend after-hours post-race nightlife concept, VROOM ROOM, officially kicking off in Las Vegas on November 22nd and 23rd,” says David Corso, Founder, CMG. The VROOM ROOM 2024 Las Vegas Race Weekend Series was powered by Heineken Silver, PATRÓN Tequila, featuring PATRÓN El Alto andPATRÓN XO Cafe specialty cocktails, and fueled by Red Bull Energy Drink.

“At CMG, we partner with F1’s top brands on track to produce major cultural happenings, that expand to the most exclusive parties and events off track. We are thrilled to join forces again with Resorts World Las Vegas and introduce our new global race weekend after-hours post-race nightlife FRQFHSW 95220 5220 RI¿FLDOO\ NLFNLQJ RII LQ /DV 9HJDV RQ 1RYHPEHU 22nd and 23rd,” says David Corso, Founder, CMG. Resorts World Las Vegas, and Zouk Group, a leading lifestyle and entertainment company from Singapore, curated an ecosystem of immersive entertainment and lifestyle concepts, creating the Strip’s most buzzed-about property since opening in 2021. The resort provides a multiplicity of experiences in one 100,000-square-foot entertainment complex, including the world-class Zouk Nightclub, an innovative space pushing the boundaries of dance music and technology with resident headliners such as Kaskade, James Hype, Meduza, and Illenium who are programmed during race weekend long at the property.

“We have an incredible array of experiences for Race World at Resorts World during one of the most anticipated events of the year and we could not be more excited to work with CMG again to bring VROOM ROOM to WKH SURSHUW\ ´ VD\V 5RQQ 1LFROOL &KLHI 0DUNHWLQJ 2I¿FHU DW 5HVRUWV :RUOG Las Vegas. “David Corso is a visionary and a good friend of mine so it’s been amazing to collaborate on this.”

7KH &0* ODWH QLJKW UDFH VHULHV LQ 9HJDV GRQQHG 7XUQ ZHOFRPHG Heidi Klum, Tom Kaulitz, Odell Beckham Jr, Leon Bridges, Travis Scott, Swizz Beatz, David Dobrik, Rufus Du Sol, Glen Powell, Michael Rubin, Frida Aasen, Leonardo Maria Del Vecchio, Zedd, Ross Butler, Chord Overstreet, Swae Lee, Nyjah Huston, Georgie Flores, Jessica Belkin and many more, hosted by international nightlife and hospitality leader Richie Akiva, and highlighted by DJ performances by Anderson .Paak, Guy Gerber, Carlita, Ruckus, and many more.

Corso Marketing Group (CMG), is a strategic creative agency that consistently creates high level experiences to solve brand challenges while further building brand recognition. With over twenty years of industry experience, CMG provides unprecedented solutions and partner alliances through their expert team of creators, producing impactful marketing year round. From strategy to design, development to production and activation WR DPSOL¿FDWLRQ &0* FRQWLQXHV WR HOHYDWH DV DQ LQGXVWU\ OHDGHU DQG driving force behind the most buzzworthy of experiential collaborations.

CMG works internationally with the most recognized of brands across the consumer, retail, hospitality and technology sectors, with well respected

December Issue 2024 v Food & Beverage Magazine | Page 24

names including Adidas®, Heineken®, RH®, Red Bull®, Patron, Soho House, SHEIN®, Amazon®, Resorts World Las Vegas, The Zenyara Estate, Tao Group Hospitality, and AEG. Visit online www.corsomg.com and follow @corsomg.

Positioned at the intersection of pop culture, car culture and motorsports, RS curates and captures special moments while bringing a community together. Since the founding of the agency in 2018, we’ve built unparalleled connections because those in the automotive world not only believe in our mission to elevate it – they want to be part of our journey.

Dorsia is revolutionizing the global hospitality landscape with a technology-driven platform WKDW UHGH¿QHV DFFHVV WR SUHPLHU GLQLQJ QLJKWOLIH and entertainment experiences. Designed for an elite membership of discerning travelers and tastemakers, Dorsia offers a frictionless experience from discovery to payment, with advanced ticketing, reservation, and payment systems that remove barriers and elevate every interaction. Their platform transforms hospitality into a seamless journey, empowering members to explore exclusive venues and events with just a few taps—unlocking elevated experiences in top destinations worldwide. As the ultimate companion for our members, Dorsia combines unparalleled convenience with luxury, setting a new standard in the industry. Visit www.dorsia. com and follow @dorsia.

Since opening in 2021, Resorts World Las Vegas has become the premier destination on the Las Vegas Strip. Developed by Genting Berhad, a publicly traded Malaysian corporation registered with the Nevada Gaming Commission, the $4.3 billion resort is dedicated to providing guests with a one-of-a-kind luxury experience, complete with exceptional service, exquisite design, and unparalleled amenities.

In a partnership with Hilton Hotels & Resorts, Resorts World Las Vegas integrates three of Hilton’s premium brands into its resort campus. With over 3,500 guest rooms and suites, featuring modern design and luxurious touches, the property consists of Las Vegas Hilton at Resorts World, the resort’s full-service brand; Conrad Las Vegas at Resorts World,

Page 25 | Food & Beverage Magazine v December Issue 2024

Hilton’s lifestyle luxury brand; and LXR, Hilton’s network of independent luxury properties, which operates as Crockfords Las Vegas, Genting’s internationally renowned ultra-luxury brand. The fully integrated resort boasts a wide range of world-class amenities and services including a 117,000 square foot state-of-theDUW IXOO\ FDVKOHVV FDVLQR ÀRRU D FDSDFLW\ theatre featuring the industry’s top headlining talent, distinct day and nightlife venues, a curated retail collection featuring designer and boutique shops, a stunning 27,000-square-foot spa and wellness center, over 50 food and beverage offerings from across the globe and more. Resorts World Las Vegas has ushered in a new world for luxury resorts, and invites guests to indulge with friends. Resorts World Las Vegas is Sharecare Health Security VERIFIED™ with Forbes Travel Guide while DOO WKUHH KRWHO EUDQGV DUH /((' *ROG &HUWL¿HG For more information, please visit rwlasvegas. com RU ¿QG XV RQ Facebook,LinkedIn, X, and Instagram.

Zouk Group is a global lifestyle company with establishments that span across nightlife, entertainment, and dining sectors.

Its namesake, Zouk, is a 32-year-old nightlife brand known for pushing the boundaries of dance music and propelling Singapore on the global map. Zouk has since evolved into an all-encompassing global lifestyle brand that has expanded into the food & beverage sector with new brands like social gaming bar RedTail, vibe dining restaurant FUHU, curated food hall Famous Foods and more concepts in the pipeline. Zouk Group oversees club and lifestyle entities in Singapore, Malaysia, Las Vegas, and Tokyo, which celebrated its grand opening in October 2023. Visit www. zoukgrouplv.com and follow @zoukgrouplv.

For additional information on VROOM ROOM follow @VroomRoom.world @corsoMG and @race.service as for upcoming news as they will be popping up at upcoming F1 Race Weekends, such as Miami, Monaco, Montreal and Mexico City.

BUY FOUR BRANCHES BOURBON > December Issue 2024 v Food & Beverage Magazine | Page 26

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how the versatility of the foothill farms® branded products can grow your business

By Ryan Slattery and Debbie Hall

When it comes to selecting sauces, seasonings, and dressings, Dan Giamartino, owner of about 20 restaurants, mostly in upstate New York, says he relies heavily on Foothill Farms® branded products to create many of the crave-worthy dishes they serve at Tully’s Good Times, the Coppertop Tavern, and Tully’s Tenders.

Tully’s also uses Foothill Farms® ultra-versatile taco seasoning blend in its hand-rolled Tex-Mex eggrolls to give its taco meat a kick. In addition, it relies on Foothill Farms® for its graham cracker crust mix in its desserts and dressings for use in salads, as dipping sauces for wings, and to create signature aioli for its sandwiches.

“They provide us with such a diverse set of products,” he says, explaining how Tully’s has a long and healthy relationship with Foothill Farms®.

They’ve been working together for more than 15 years, he says. “We use Foothill Farms® branded products for quite a variety of items on our menus. They’re innovative, very forward-thinking, and easy to work with.

You can almost tell them what you’re looking for, and they have it. If we come up with an idea, we can bounce it off of them, and they’ll either have something or be willing to work with us and try to create it.”

“Everything we use just of theirs just raises the items on our menus up a notch,” Giamartino says.

Many of Foothill Farms® products have a wide range of uses. Giamartino raves about Foothill Farms® nacho cheese sauce and says they helped develop it together for his chain of casual restaurants. It’s used as the cheese sauce on their super nachos, a spread on their buffalo tender melt, and a dipping sauce.

Foothill Farms®, a division of Kent Precision Foods Group (KPFG), has been in the food service industry for decades, helping restaurants elevate their dishes with a huge selection of sauces, seasonings, and dressings. Instead of painstakingly hunting for herbs and spices to create a blend, many restaurant owners have fallen in love with Foothill Farms® products and the ease at which they can just mix them in with little prep time to create IF__QNSL INXMJX \NYM GTQI FSI ZSNVZJ ‫ܫ‬F[TWX KPFG Chef Mario Arena recommends on-trend products using Foothill Farms® new cheese sauces, the perfect base for creating an on-trend cheese sauce.

“We pride ourselves on making everything from scratch. We handroll our own egg rolls and pan-batter our chicken tenders,” he explains. “Working with Foothill Farms® has been amazing.

They treat us like we’re family. They’re great to work with and very supportive of our work.”

Page 27 | Food & Beverage Magazine v December Issue 2024

Ѧ<JѣWJ FQ\F^X QTTPNSL KTW \F^X YT HJQJGWFYJ WJLNTSFQ ‫ܫ‬F[TWX FSI YMJ NIJF TK GQJSINSL the classic Southern pimento cheese spread with our Cheddar cheese sauce mix is a perfect example. This fusion creates a rich, tangy, and slightly spicy Southern Pimento Cheese Sauce that’s incredibly versatile. Imagine it as a dip drizzled over fries or even as a topping for burgers or grits. It’s a bold yet nostalgic nod to Southern cuisine, IJXNLSJI YT GWNSL HTRKTWY FSI HWJFYN[NY^ YT HMJKѣX RJSZX .YѣX F ‫ܫ‬F[TW UWT‫ܪ‬QJ YMFY \NQQ resonate with diners across the country.

“One of the exciting innovations we’re working on is combining the bold, herbaceous ‫ܫ‬F[TW TK HMNRNHMZWWN XFZHJ \NYM TZW +TTYMNQQ +FWRXp 8ZUJWNTW 2JQYӴ \MNYJ VZJXT cheese sauce mix to create a Cuban-inspired steak and cheese sauce. This fusion brings a vibrant twist to a classic, delivering a steak sandwich experience that’s rich, zesty, and unforgettable. It’s a balance of comfort and sophistication that chefs will love for menus that demand a creative edge. Ѧ<JѣWJ J]UQTWNSL GTQI ‫ܫ‬F[TW HTRGNSFYNTSX FSI TSJ NIJF \JѣWJ J]HNYJI FGTZY NX GQJSINSL YMJ MJFY FSI YFSL TK XWNWFHMF XFZHJ \NYM TZW HWJFR^ 8ZUJWNTW 2JQYӴ \MNYJ queso sauce mix—a spicy, Korean-inspired cheese sauce pairs perfectly with dishes QNPJ PNRHMN 0TWJFS XY^QJ HMJJXJ KWNJX 9MJ XWNWFHMF FIIX F ‫ܪ‬JW^ PNHP FSI ZRFRN IJUYM while the queso provides a smooth, rich base that ties everything together. It’s a fusion that brings a modern twist to comfort food, giving chefs a creative way to elevate their RJSZX \NYM LQTGFQ ‫ܫ‬FNW ѧ XF^X (MJK &WJSF “Operators will increasingly ask their supplier network for ideas on cross-utilization of their products across operators’ menus, as well as providing recipe ideas to help operators. Today’s business environment pressure on foodservice operators is very challenging, and I see them asking for help in these areas from their suppliers,” adds Todd Eucke, a brand manager for Foothill Farms.

Using dry ingredients to create sauces, seasonings, dressings, and desserts has many GJSJ‫ܪ‬YX +TW J]FRUQJ +TTYMNQQ +FWRXp 7FSHM 8FQFI )WJXXNSL 8JFXTSNSL 2N] NX highly versatile. It can be used as a base for creating at least 40 dressing recipes. It is perfect for operators wishing to offer LTOs that differentiate their ranch dressing offerings from those of their competitors. Foothill Farms dressings are ideal for salads, dipping sauces for wings, and creating signature aioli spreads for sandwiches.

December Issue 2024 v Food & Beverage Magazine | Page 28

“And since Foothill Farms® products are dry and shelf stable (many for up to 18 months), they can be stored at ambient temperatures, saving consumers money on shipping costs and helping to reduce costly food waste,” explains Eucke.

“All of the ingredients in Foothill Farms® are selected carefully for their KZSHYNTSFQNY^ VZFQNY^ YFXYJ ‫ܫ‬F[TW FSI UJWKTWRFSHJ 4ZW NSLWJINJSYX FWJ JNYMJW dry by nature or dehydrated versions of their moisture-containing counterparts, allowing for identical function, taste, and highly consistent performance. Each ingredient is inspected upon receipt, blending, and packing, ensuring that quality is guaranteed at every step of the manufacturing process. Given that 95 percent of the products in the Foothill Farms® line are dry mixes, the ingredients are chosen and combined to create a fresh product once rehydrated, so the choice of each ingredient is highly selective. The dry nature of Foothill Farms® products TKKJWX WJXYFZWFSYX FSI PNYHMJSX YMJ ‫ܫ‬J]NGNQNY^ YT MF[J MNLM VZFQNY^ UWTIZHYX J[JW^ time, on demand. They also offer minimal storage space since you don’t need to store the water, and extended shelf life to have ready to go all the time,” says 2NHMFJQ (TQFINUNJYWT 05+, 7JXJFWHM FSI )J[JQTURJSY 2FSFLJW Affordable and versatile with endless menu possibilities is what Giamartino loves best about Foothill Farms®. It’s a reason why the second-generation restauranteur—whose father and uncle started Tully’s 60 years ago—leans on Foothill Farms® to deliver the best high-quality products to enhance the dishes he proudly serves.

“We pride ourselves on making everything from scratch. We handroll our own egg rolls and pan-batter our chicken tenders,” he explains. “Working with Foothill Farms® has been amazing. They treat us like we’re family. They’re great to work with and very supportive of our work.”

KPFG purchased Benno Foods from its founder, Ed Brink, in 2004. Founded in 1984, Benno Foods is based in Foothill Farms, California, and manufactures and sells Foothill Farms® to foodservice operators in the United States and abroad.

KPFG has continued to uphold the legacy of the Foothill Farms® brand, increasing domestic and international sales for its products.

“We will continue to follow our process: leverage global and culinary trends, partnering with key customers, and identifying critical gaps. The power of Foothill Farms® is leveraging its strength in product versatility and culinary experiences for operators and chefs,” says Giamartino.

Their motto is Foothill Farms®: “Tasting is Believing.” Food and Beverage Magazine readers are invited to take the Foothill Farms® challenge by ordering a sample of their products and discovering the culinary-inspired quality and craftsmanship of the products.

For more information on Foothill Farms® product line visit: foothillfarms.com.

Page 29 | Food & Beverage Magazine v December Issue 2024

Salad Dressings 7FSHM )WJXXNSL NX F HZXYTRJW KF[TWNYJ FSI IJQN[JWX F YFSL^ HWJFR^ ‫ܫ‬F[TW YMFY HZXYTRJWX QT[J TS XFQFIX XZHM FX INUUNSL sauces for wings, creating signature aioli mayo spreads, and infusing sides.

Cheese Sauces .YX 7 ) YJFR MFX IJ[JQTUJI YMJ RTXY NSHWJINGQJ QNSJ TK HMJJXJ sauces, targeting Nacho and Cheddar Cheese Sauce Mixes and versatile and crave-able Queso sauce mixes. These sauce mixJX IJQN[JW F [JQ[JY^ XRTTYM RTZYMKJJQ FSI ‫ܫ‬F[TW UWT‫ܪ‬QJ YMFY \NQQ have your restaurant guests returning to experience the cheese products again and again.

Seasonings Foothill Farms® 1-Step Pickle® pickling mix delivers quick pickling solutions for vegetables and proteins, upgrading basic dishes with spice and tang. This gives your customers epic charcuterie boards and crave-able Bloody Mary bars.

Desserts Bread Pudding Mix helps operators control shrink. When restaurants have stale bread, they can use it in the Bread Pudding Mix to create a tasty dessert for their customers, while adding UWT‫ܪ‬YX YT YMJ GTYYTR QNSJ

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THE IMPACT OF AI IN THE FOOD & BEVERAGE INDUSTRY:

WHY INFOR’S SOLUTIONS MATTER

Are you asking, why do I need AI? In our fast-paced world within the Food & Beverage Industry staying ahead of consumer trends, supply chain challenges, and quality control is critical takes a lot of time. Artificial intelligence (AI) has emerged as a transformative tool for all industries, and the food and beverage sector is no exception. But why should you care?

Infor, a leader in cloud solutions, offers AI-driven tools specifically tailored to the industry. Here’s why integrating AI into your operations can make all the difference.

Demand Forecasting: Understanding and Responding to Trends AI-powered demand forecasting can help food and beverage companies predict customer demand with unprecedented accuracy. Traditional methods often rely on historical data, but AI algorithms can analyze market trends, seasonal fluctuations, consumer behaviors, and even real-time events like weather changes or economic shifts. Infor’s AI-driven forecasting tools allow companies to adjust production schedules dynamically, preventing overproduction or shortages. This results in more efficient operations, reduced waste, and higher profitability.

Why it matters: Food companies must align production with consumption patterns to avoid inventory costs and waste. Predictive AI makes this possible by keeping an eye on fluctuating market demands so you can deliver on time, every time.

Supply Chain Optimization: Smarter Logistics The supply chain is the backbone of any food and beverage operation, and disruptions can be costly. From sourcing raw materials to distributing finished products, AI optimizes the entire process. Infor’s AI tools can identify bottlenecks, reduce inefficiencies, and even forecast potential disruptions before they occur. This level of precision helps streamline operations, ensuring that ingredients arrive fresh, shipments are timely, and costs are minimized.

Why it matters: With AI, supply chains are more adaptive, meaning you’re better prepared for unexpected changes, such as raw material shortages or transportation delays. This kind of foresight can be the difference between smooth operations and costly interruptions.

Page 31 | Food & Beverage Magazine v December Issue 2024

Quality Control: Ensuring Consistency and Safety Quality is non-negotiable in the food and beverage industry. AI is revolutionizing how companies monitor and maintain product quality. Infor’s tools use AI to analyze data from production lines in real-time, identifying potential issues like contamination or product defects before they escalate. This proactive approach helps maintain consistency and ensures compliance with food safety regulations, such as FDA guidelines.

Why it matters: Consistency is key to brand reputation and consumer trust. By leveraging AI, food producers can maintain strict quality control, reduce product recalls, and guarantee food safety at every stage of production.

Sustainability: Reducing Waste and Energy Usage Sustainability is no longer a trend but a necessity. Consumers are increasingly choosing brands that prioritize environmental responsibility.

AI plays a significant role in reducing food waste, optimizing energy usage, and managing resources efficiently. Infor’s AI solutions help companies track energy consumption, optimize water usage, and monitor waste levels, making it easier to meet sustainability goals.

Why it matters: Reducing waste isn’t just good for the planet; it’s good for business. AI tools help food and beverage companies operate more sustainably, which can improve brand loyalty, reduce operational costs, and even open doors to new markets that prioritize eco-friendly practices.

Personalized Customer Experiences Today’s consumers demand personalization in their food choices, from flavor preferences to dietary restrictions. AI helps companies gather and analyze customer data to deliver personalized products and experiences. Infor’s solutions can support customized product offerings, marketing strategies, and even suggest pricing models based on customer insights.

Why it matters: In a saturated market, standing out is crucial. AI allows food and beverage companies to create unique, tailored experiences for their customers, increasing brand loyalty and driving repeat sales.

Enhanced Decision-Making: Data-Driven Insights AI doesn’t just process data; it turns it into actionable insights. Infor’s tools empower decision-makers with real-time analytics, allowing them to make more informed, data-driven choices. Whether it’s deciding on production schedules, sourcing new ingredients, or exploring new markets, AI provides the insights needed to make smarter, faster decisions.

Why it matters: The ability to make quick, informed decisions can be a game-changer in the competitive food and beverage landscape. AI removes guesswork, helping leaders focus on strategies that deliver the best results.

Conclusion: Harnessing AI for a Competitive Edge Incorporating AI into your food and beverage operations isn’t just about staying current; it’s about driving long-term success. From optimizing supply chains to improving quality control and offering personalized customer experiences, AI is reshaping the industry. Infor’s AI-driven tools offer a comprehensive suite of solutions designed specifically for the unique challenges of the food and beverage world.

As Charles Darwin once said, “It is not the strongest of the species that survive, nor the most intelligent, but the one most responsive to change.” AI is that change. Embrace it with Infor, and ensure your business not only survives but thrives in the future of food and beverage.

As Charles Darwin once said, “It is not the strongest of the species that survive, nor the most intelligent, but the one most responsive to change.”

AI is that change. Embrace it with Infor, and ensure your business not only survives but thrives in the future of food and beverage.

December Issue 2024 v Food & Beverage Magazine | Page 32

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KISS THE GROUND COFFEE:

BREWING WELLNESS, WATER, AND CLIMATE IMPACT

FOR OVER A DECADE, KISS THE GROUND HAS PROMOTED HEALTHY SOIL AND REGENERATION AS A VIABLE SOLUTION FOR THE WELLNESS, WATER, AND CLIMATE CRISIS.

Page 35 | Food & Beverage Magazine v December Issue 2024

By: Nathan Rice Director of Marketing and Communications, Kiss the Ground

Coffee is a global staple, with more than two billion cups of coffee consumed each day. Yet, most daily coffee drinkers remain unaware of their brew’s journey and its–too often–negative human and environmental health impacts.

In its natural state, coffee thrives under tall, dense rainforest canopies, fostering rich soil systems and a biodiverse ecosystem. In contrast, today’s conventional coffee tells a different story–often a dirty one. Relying on chemical inputs and exposed fields, modern coffee production can lead to soil degradation, water pollution, and biodiversity loss. This approach not only risks harming environmental health but poses concerns for the wellbeing of farmers exposed to chemicals and consumers who drink the end product.

Today’s coffee industry has a long way to go in promoting production practices that foster thriving ecosystems, support farmer prosperity, and deliver a clean product.

To lead this transformation, Kiss the Ground, a pioneering nonprofit in the Regenerative Movement, has launched a single-sourced, certified regenerative coffee subscription.

For over a decade, Kiss the Ground has promoted healthy soil and regeneration as a viable solution for the wellness, water, and climate crisis. By walking alongside farmers in their journeys toward regeneration, Kiss the Ground has helped champion the transition of millions of acreage into regenerative practices while creating awareness about the power of regeneration through storytelling, education, and partnerships.

Now, the leading organization has partnered with Buena Vida Specialty Coffee, a Costa Rican company prioritizing farmer prosperity and soil health, to redefine coffee production with a commitment to the well-being of coffee farmers, consumers, and the planet.

Sourced from La Bella Farm, a small certified regenerative farm in the Los Santos Coffee Region of Costa Rica, each bag of Kiss the Ground Coffee promises high quality and exceptional flavor that begins in the soil.

December Issue 2024 v Food & Beverage Magazine | Page 36

Nature-based farming techniques such as intercropping, cover cropping, and agroforestry are implemented at La Bella to cut-out the use of chemicals and restore soil health, resulting in a product that is good for consumers and the planet. To ensure every step of the coffee’s journey is regenerative and traceable, Buena Vida Specialty Coffee collaborates with the United Nations FAO to equip the farm with the skills to measure soil fertility and their carbon footprint.

Kiss the Ground Coffee is now exclusively available through a $28 monthly subscription. With each subscription, $10 will go directly to Kiss the Ground to amplify the organization’s impact, which includes inspiring and catalyzing the transition of acres of land into regenerative agriculture, working directly with farmers, consultants, and various partners.

The remaining proceeds go towards supporting responsible coffee production and supporting farmers eager to make the transition to regenerative. To challenge the industry norm, the farmers at La Bella Farms are provided prosperity prices – above market price and often double or more.

By sharing Kiss the Ground Coffee and its story with the world, the organization seeks to actively educate consumers about the significance of regenerative farming while evolving greater accountability within the coffee industry.

Each coffee purchasing choice holds power in advancing the well-being of farmers, consumers, and the planet.

Page 37 | Food & Beverage Magazine v December Issue 2024

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MIELE PROFESSIONAL: COMMERCIAL DISHWASHERS COMMITMENT TO QUALITY AND INNOVATION In the competitive landscape of appliances, especially commercial dishwashers, Miele Professional stands out as a beacon of quality, innovation, and sustainability. Miele has positioned itself as a leader in the KTTI FSI GJ[JWFLJ XJHYTW \MJWJ M^LNJSJ FSI JK‫ܪ‬HNJSH^ FWJ UFWFRTZSY 9MNX article delves into the various aspects of Miele’s corporate values, quality assurance processes, research and development initiatives, and market UTXNYNTSNSL YMFY HTQQJHYN[JQ^ IJ‫ܪ‬SJ YMJ GWFSIѣX J]HJQQJSHJ

9MJ HTRUFS^ NS[JXYX XNLSN‫ܪ‬HFSYQ^ NS WJXJFWHM FSI IJ[JQTURJSY YT continuously enhance the quality and performance of its commercial dishwashers. This commitment positions Miele as a pioneer in sustainability FSI JK‫ܪ‬HNJSH^ QJFINSL YT NSST[FYN[J HTRRJWHNFQ INXM\FXMJWX YMFY J]HJJI expectations. Miele meets current market demands but also anticipates future trends, ensuring its commercial dishwashers remain at the forefront of technology.

At the core of Miele’s philosophy lies its unwavering commitment to quality, NSST[FYNTS FSI IZWFGNQNY^ 9MJXJ HTWUTWFYJ [FQZJX FWJ WJ‫ܫ‬JHYJI NS YMJNW state-of-the-art MasterLine Dishwashers, which communicate effectively with restaurateurs, chefs, general managers, and hospitality industry employees. Miele ensures that every member of its team, from the production line to the end user, understands the brand’s emphasis on high standards through comprehensive training and detailed product messaging.

This alignment fosters a culture of quality that resonates with clients, reinforcing Miele’s reputation for exceptional performance.

Miele distinguishes itself by offering premium, high-quality commercial INXM\FXMJWX YMFY HFYJW YT YMJ XUJHN‫ܪ‬H SJJIX TK YMJ KTTI FSI GJ[JWFLJ industry. The company’s robust reputation is bolstered by its focus on customer satisfaction. Miele actively seeks feedback through product reviews, service calls, and direct consumer input, using these insights to drive continuous improvement.

Each commercial dishwasher undergoes extensive real-world testing to ensure it meets stringent industry standards. This meticulous quality assurance process guarantees that clients receive commercial dishwashers that perform reliably and stand the test of time. Miele Professional’s commitment to excellence ensures that every product is built to last.

Understanding that reliable service is crucial for highdemand businesses, Miele provides extensive training and support to its corporate clients.

User-friendly designs allow quick staff training, ensuring TUJWFYNTSFQ JK‫ܪ‬HNJSH^ KWTR IF^ one. The dedicated customer support team is always on hand to address any issues promptly, further enhancing the overall experience for Miele’s clients.

Miele’s commitment to sustainability is woven into its product design and manufacturing processes. By sourcing materials responsibly and optimizing production methods, Miele creates ecofriendly appliances that minimize energy and water consumption without compromising performance. This focus on sustainability appeals to environmentally conscious clients and positions Miele products as ideal choices for businesses aiming to reduce their ecological footprint.

Partnerships with chefs, culinary schools, and hospitality businesses provide essential insights that inform product design and functionality. By engaging with culinary professionals, Miele develops commercial dishwashers that are versatile and adaptable, meeting the unique demands of various kitchen

Page 39 | Food & Beverage Magazine v December Issue 2024

environments. This collaborative approach ensures that their dishwashers are not only MNLM UJWKTWRNSL GZY FQXT YFNQTWJI YT YMJ NSIZXYW^ѣX XUJHN‫ܪ‬H SJJIX 2NJQJ XYFSIX GJMNSI NYX UWTIZHYX \NYM WTGZXY \FWWFSY^ TUYNTSX WJ‫ܫ‬JHYNSL YMJ HTRUFS^ѣX HTS‫ܪ‬IJSHJ NS YMJ WJQNFGNQNY^ TK NYX HTRRJWHNFQ INXM\FXMJWX 9MJXJ \FWWFSYNJX UWT[NIJ peace of mind for corporate clients, assuring them of dependable support should any issues arise. This commitment to backing their products reinforces Miele’s dedication to exceptional quality. +ZYZWJ IJ[JQTURJSYX \NQQ KTHZX TS XRFWYJW KJFYZWJX JSMFSHJI JSJWL^ JK‫ܪ‬HNJSH^ FSI XNRUQN‫ܪ‬JI RFNSYJSFSHJ '^ WJRFNSNSL FY YMJ HZYYNSL JILJ TK YJHMSTQTL^ 2NJQJ FNRX YT set new industry standards and adapt to the evolving needs of commercial kitchens worldwide.

9MJ QFYJXY TKKJWNSL 2FXYJW1NSJ )NXM\FXMJWX J]JRUQN‫ܪ‬JX 2NJQJѣX IJINHFYNTS YT JK‫ܪ‬HNJSH^ and cleanliness, making them indispensable tools in the fast-paced environments of restaurants, bars, breweries, and hotels.

The MasterLine Dishwashers are particularly noteworthy, designed to revolutionize TUJWFYNTSFQ JK‫ܪ‬HNJSH^ NS UWTKJXXNTSFQ PNYHMJSX <NYM FI[FSHJI KJFYZWJX XZHM FX KWJXM\FYJW YJHMSTQTL^ YMJXJ INXM\FXMJWX JSXZWJ XZUJWNTW M^LNJSJ FSI XNLSN‫ܪ‬HFSYQ^

Keeping things clean and running smoothly is essential in the fast-paced world of food and beverage businesses—whether it’s a busy restaurant, bar, brewery, winery, or hotel. Miele MasterLine Dishwashers are designed to meet these demands, offering powerful cleaning while saving time and reducing the need for manual labor. These commercial dishwashers deliver top performance, making them a must-have tool in any high-volume kitchen.

What sets Miele MasterLine Dishwashers apart is their freshwater technology.

MasterLine machines use fresh water for every cycle, unlike traditional dishwashers that reuse wash water. This ensures every load is washed with clean, uncontaminated \FYJW UWT[NINSL XZUJWNTW M^LNJSJ FSI XUTYQJXX WJXZQYX 9MJ ‫ܪ‬SFQ WNSXJ NX ITSJ FY YMJ perfect temperature to remove bacteria and leftover detergent, giving dishes a thorough, sanitized clean. This is especially important in food and beverage businesses, such as bars, restaurants, and breweries, where cleanliness is crucial to maintaining quality.

Another time-saving feature of the Miele MasterLine is its automatic door-opening system. At the end of each cycle, the door opens on its own, letting steam escape and fresh air circulate. This helps dry dishes, glasses, and utensils without manual drying, especially for plastic items that tend to stay damp. In high-volume operations, this simple feature helps speed up the process and frees up staff to focus on other tasks.

The Miele MasterLine also stands out for its user-friendly M-Touch control panel, which features an easy-to-read color touchscreen. The panel allows staff to quickly select wash programs, adjust settings, and monitor performance. It’s so intuitive that minimal

reduce the manual labor typically associated with dishwashing. This innovation is critical in high-volume settings where maintaining cleanliness is non-negotiable.

The result is a powerful appliance that delivers fast, thorough, consistent cleaning performance, allowing staff to focus on what they do best—serving customers.

The Miele MasterLine Dishwashers are a top-tier solution for any food and beverage GZXNSJXX YMFY [FQZJX M^LNJSJ JK‫ܪ‬HNJSH^ FSI JFXJ TK ZXJ .SST[FYN[J KJFYZWJX QNPJ freshwater technology, automatic door opening for drying, and the intuitive M-Touch HTSYWTQ UFSJQ JSXZWJ F XJFRQJXX FSI MNLMQ^ JK‫ܪ‬HNJSY INXM\FXMNSL UWTHJXX +TW businesses looking to elevate their cleaning standards, the MasterLine is an essential addition to the kitchen. <NYM YMNX JFX^ YT ZXJ HTSYWTQ UFSJQ YMJXJ INXM\FXMJWX UWT[NIJ F XRTTYM JK‫ܪ‬HNJSY cleaning process. For clients looking to improve hygiene, save time, and boost JK‫ܪ‬HNJSH^ YMJ 2NJQJ 2FXYJW1NSJ NX YMJ UJWKJHY HMTNHJ KTW FS^ HTRRJWHNFQ PNYHMJS &X 2NJQJ HTSYNSZJX YT NSST[FYJ FSI WJ‫ܪ‬SJ NYX HTRRJWHNFQ INXM\FXMJW TKKJWNSLX corporate clients can trust that they are investing in kitchen technology built for the KZYZWJџTSJ YMFY UWNTWNYN_JX VZFQNY^ JK‫ܪ‬HNJSH^ FSI XZXYFNSFGNQNY^ <MJYMJW YMWTZLM advanced research and development initiatives or robust customer support, Miele remains committed to empowering businesses with the tools they need to thrive in an ever-evolving culinary landscape.

training is needed, making it easy for anyone to operate. Whether you’re washing a few delicate glasses or running multiple cycles to clean large batches of dishes, the M-Touch panel ensures smooth operation every time.

With 75 basket options, Miele MasterLine Dishwashers are adaptable to a wide variety of needs. Whether you’re cleaning large pots, trays, or delicate glassware, the adjustable GFXPJYX JSXZWJ J[JW^YMNSL LJYX HQJFSJI JK‫ܪ‬HNJSYQ^ 9MNX ‫ܫ‬J]NGNQNY^ RFPJX YMJ 2FXYJW1NSJ perfect for diverse settings, from busy restaurants and bars to breweries and wineries, \MJWJ XUJHN‫ܪ‬H HQJFSNSL WJVZNWJRJSYX FWJ NRUTWYFSY 2NJQJ 2FXYJW1NSJ )NXM\FXMJWX FWJ FS J]HJQQJSY ‫ܪ‬Y KTW RFS^ INKKJWJSY GZXNSJXXJX NS YMJ KTTI FSI GJ[JWFLJ NSIZXYW^ NSHQZINSL 7JXYFZWFSYX FSI 'FWX In fast-paced environments, the MasterLine keeps up with high demand, washing glassware and dishes quickly and thoroughly to keep things moving.

'WJ\JWNJX FSI <NSJWNJX MasterLine’s precise cleaning is ideal for handling brewing JVZNURJSY FSI IJQNHFYJ LQFXX\FWJ \MNQJ UWJXJW[NSL YMJ ‫ܫ‬F[TWX FSI FWTRFX TK beverages.

-TYJQX FSI (FYJWNSL 8JW[NHJX In large-scale kitchens with high-volume dishwashing needs, the MasterLine can quickly clean large quantities of dishes, utensils, and cutlery, meeting guests’ high expectations.

December Issue 2024 v Food & Beverage Magazine | Page 40

the newest release from michael david winery now available nation wide

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Appealing to Younger Audiences: The Power of Design, Authenticity, and Experiential Dining

By Peter Newlin, Chief Vision Officer, Gastamo Group

The restaurant industry is at an inflection point. As younger diners, especially Millennials and Gen Z, redefine the dining experience, the future belongs to restaurants that embrace authenticity, community and thoughtful design. Today’s diners don’t just want food; they want an experience. They crave thoughtful stories, connections and spaces that reflect their own values.

For restaurants to remain competitive, they must design with purpose, leveraging every detail to build emotional connections with their guests. In the words of our industry: diners don’t eat with their wallets—they dine with their hearts.

Design for Connection and Belonging Design is no longer just about aesthetics—it’s a strategic tool for forging emotional bonds with guests. Today’s diners want to immerse themselves in spaces that reflect their aspirations, whether that’s the dream of a remote getaway or a place that aligns with the places they love most. Warm, inviting elements of residential design have replaced the impersonal feel of industrial spaces.

Page 43 | Food & Beverage Magazine v December Issue 2024

As these changes in design elements come to the forefront, restaurant brands should take inspiration from the current trends in the hotel industry. More modern rooms now resemble dream homes, focusing less on function and more on creating a welcoming, desired environment. Restaurants should follow suit. Dining spaces designed to fuel guest connection and transport them into a memorable atmosphere are what today’s diners are looking for.

Why can’t the most beautiful restaurant also be affordable?

Historically, elevated interiors were the domain of fine dining, while casual dining focused on functionality. This dichotomy is dissolving as value-driven spaces embrace thoughtful design.

Guests increasingly expect an elevated atmosphere without sacrificing affordability, and every detail—from the lotion in the restroom to the playlist in the dining room—contributes to this sense of care and authenticity.

Experiential dining changes the value proposition entirely. It’s no longer just about the food but about creating an environment where guests feel they’re part of something special.

The Rise of Individualized Dining Experiences Technology and artificial intelligence are revolutionizing the possibilities in full-service and quick-service restaurants. For decades, one of the most frustrating challenges for operators was the lack of visibility into who their customers really were. How often have you heard the question, “Is this your first time here?” met with a guest’s reply, “We come every week”?

The AI revolution is poised to change this dynamic entirely. Soon, operators will have the tools to create hyper-personalized experiences.

Guests can be welcomed by name, have their preferences remembered, and enjoy tailored interactions that elevate their dining experience.

When a restaurant’s service model makes guests feel at home—and its interior design reinforces this sense of belonging—it creates a powerful emotional connection.

Sophisticated Lifestyle Trends The preferences of younger diners are reshaping how restaurants approach both food and drink. The sobercurious movement, combined with a growing focus on wellness, has sparked a demand for zero-proof cocktails that are as creative and sophisticated as their alcoholic counterparts. These beverages aren’t mere substitutes; they’re experiences in themselves, ensuring all guests feel included.

Additionally, the emphasis on health and sustainability is driving a shift from large portions to a focus on quality and presentation. In the past, restaurants relied on quantity to deliver value. Today, younger diners prioritize premium ingredients, thoughtful preparation, and artistry. This pivot aligns perfectly with Millennial and Gen Z values, which stress the importance of health-consciousness, sustainability, and the holistic dining experience.

December Issue 2024 v Food & Beverage Magazine | Page 44

Social Media and the Influence Economy Social media has redefined how restaurants connect with audiences, particularly Gen Z. For this generation, a restaurant is more than a place to eat—it’s an extension of their personal brand. Diners gravitate toward spaces that are visually engaging and shareable, using their experiences to create content that resonates with their followers.

The rapid success of influencer-driven brands cements the power social media personalities have in shaping consumer behavior.

In the restaurant sector, partnerships with influencers can drive awareness and attract younger audiences.

While smaller brands have traditionally relied on local influencers for growth, the future may see larger influencers promoting localized concepts. The future of dining lies in creating deeply personal, immersive experiences. By combining dreamlike design with service that makes guests feel like family, restaurants can forge undeniable emotional connections. Dining becomes more than a transaction—it becomes a relationship.

The challenge for the next generation of restaurants is to do more than serve great food. They must design spaces and experiences that resonate emotionally. Those who master this art will not only survive but thrive in an ever-evolving industry. Every detail matters, and the best concepts continuously evolve to curate those perfect moments. That’s the beauty of hospitality—it’s a journey, not a destination.

Peter Newlin Chief Vision Officer, Gastamo Group

Peter John Newlin is a Partner at Gastamo Group, a Denver-based real estate and hospitality company. His current role is Chief Vision Officer (CVO) at Gastamo Group. Newlin’s academic journey includes a bachelor’s degree in business administration from the College of Charleston and an MBA from the University of Denver. Alongside Jean-Philippe Failyau, Newlin has been pivotal in conceptualizing and advancing brands such as Park Burger, Homegrown, Perdida, Lady Nomada, and Birdcall.

Known for his innovative approach, Newlin’s expertise in technology led to the creation of Poncho Technology, a custom POS and management solution designed to enhance operational efficiency and the user experience. His dedication to experiential design and communityfocused initiatives remains central to his work.

Newlin enjoys being an active community member in the neighborhoods where Gastamo operates. He founded the Denver Deluxe Music and Arts Festival, a community-driven event in RiNo. Together with his partner, he also created Fuel Hope Kitchen, which served over 250k meals across Colorado during the COVID-19 pandemic. Currently, he serves on the boards of Eat Denver and the Rocky Mountain YPO chapter. In his free time, Newlin loves coaching emerging restaurant groups and sharing the valuable lessons he’s learned over the years.

Newlin has been named among the top young restaurant leaders to watch as well as one of the most influential CEO’s in the country.

Page 45 | Food & Beverage Magazine v December Issue 2024

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Panettone:

A Holiday Tradition

As the holiday season approaches, it’s time to indulge in one of Italy’s most beloved festive treats: panettone. This domeshaped sweet bread, originating from Milan, has become a global sensation, gracing tables across Europe, the Americas, and beyond. The word “Panettone” (meaning a large cake) and is pronounced as “pah-net-taw-nee,” and it’s history dates back to the Roman Empire!

A Festive Delight 5FSJYYTSJѣX INXYNSHYN[J H^QNSIWNHFQ GFXJ FSI ‫ܫ‬ZKK^ ‫ܫ‬F[TWKZQ interior make it a unique holiday treat. Its versatility allows for countless variations, with additions like candied orange, lemon zest, raisins, almonds, and chocolate.

Traditionally served as a triangular wedge, panettone pairs beautifully with hot beverages such as cocoa or coffee, as well as liquors and wines. It’s equally delightful as a breakfast dish or post-dinner treat.

Page 47 | Food & Beverage Magazine v December Issue 2024

Serving Suggestions Accompany with mascarpone cream or melted chocolate sauce Drizzle with caramel or maple syrup Toast and butter generously, then sprinkle with cinnamon sugar Serve with a dollop of honey

Serves: 8-10 pastries

Recipe Preparation, Resting & Baking Time: 5 hours Ingredients

60 ml (1/4 cup) lukewarm water (1/4 cup) L HZUX .YFQNFS TWLFSNH Y^UJ ‫ܫ‬TZW 20 g (4 tsp) Aniseed (or fennel) Juice and zest of 1 orange Zest of 1 lemon 1 tsp honey 170 g (3/4 cup) white sugar 85 g (6 Tbsp) unsalted butter 20 ml (4tsp) olive oil, plus extra to grease 4 eggs (2 whole, 2 separated) 2 small pinches salt

Method

• (WJFYJ F XYFWYJW \NYM ^JFXY \FYJW FSI ‫ܫ‬TZW

Let rise for 20 minutes.

• Soak aniseed in orange juice with citrus zest and honey.

• First rising: Combine half the ingredients with the starter.

Knead and let rise for 1.5 hours.

• Second rising: Add remaining ingredients.

Let rise for 3 hours to overnight.

• Bake at 150°C (350°F) for 50 minutes in a humid oven.

• Cool on a wire rack.

This holiday season, embrace the rich tradition of panettone and add a touch of Italian elegance to your festive celebrations.

Happy Holidays from Pure Flour from the EU.

December Issue 2024 v Food & Beverage Magazine | Page 48

!""?@""?

SARAH FENNEL Founder of Broma Bakery and New York Times bestselling author of Sweet Tooth

“Sweet Tooth” Copyright © 2024 by Sarah Fennel. Photographs copyright © 2024 by Sarah Fennel. Published by Clarkson Potter, an imprint of Crown Publishing Group.”

Page 49 | Food & Beverage Magazine v December Issue 2024

SWEET TOOTH:

100 Desserts to Save Room For RELEASE DATE: October 8, 2024

Sarah Fennel is the creator of Broma Bakery, a beloved baking site with over 2.7 million followers across Instagram, TikTok, and YouTube. Fennel became a leading voice in the baking world with thousands of inventive, never-fail recipes that her fans know and trust to their core. Her debut cookbook, Sweet Tooth, was an instant New York Times, USA Today, and Amazon bestseller. She lives in New York City with her husband Alex, dog Tilly, and a fridge full of butter.

SWEET TOOTH is the perfect curation of Sarah’s “I can’t believe it was so simple!” approach and utterly delectable recipes. Like her famous The Best Chocolate Chip Cookies in the World, which have been commented on, shared, and liked by millions, as well as other viral hits like Blueberry Muffin Cookies and Foolproof French Macarons.

In addition to the 150 beautifully shot photographs done by Sarah herself, she also shares dozens of tips and tricks throughout the book, like advice for never overbaking again, stand mixer etiquette, how to make homemade ‘buttermilk’, and how to measure like a scientist —it’s like having a best friend baking in the kitchen next to you. From select fan favorites to a host of brand-new recipes exclusive to her book, home bakers will find endless inspiration to bake and have (so much) fun while they’re doing it. Chapters and recipes include: Elevated Nostalgia: Matilda’s Chocolate Cake, Cosmic Cookies, Lunch Lady Brownies Dessert for One: Single Lady Apple Crisp, Small-Batch Blondies, Chocolate Cupcakes for Two Inventive Sweets: Espresso Martini Cake, Cinnamon Roll Cookies, Crème Brûlée Cheesecake Bars Brunch Bakes: Pistachio Croissants, Vanilla-Blackberry Scones, Lemon Blueberry Dutch Baby Weeknight Treats: Mixed Berry Skillet Crisp, Strawberries and Cream Crispy Treats, Jam Jam Bars Holiday Baking: Cranberry Pie Bars, Maple-Glazed Apple Blondies, Hot Chocolate Cookies Almost too Pretty to Eat: Nutella Smith Island Cake, Apple Rose Tart, Baklava Cheesecake

PURCHASE SWEET TOOTH OUT NOW AND EVERYWHERE BOOKS ARE SOLD!

December Issue 2024 v Food & Beverage Magazine | Page 50

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ECRM’S GRAND TASTING AWARD WINNERS ECRM’s On & Off Premise Adult Beverage Session wraps up each year with its Grand Tasting Awards event, during which participating adult beverage brands showcase their latest products as buyers sample them and vote on their favorites while enjoying the live entertainment. By this time, the brands have had dozens of private face-to-face meetings with the retail and foodservice buyers in attendance at the Hilton Lake Las Vegas Resort & Spa

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in Henderson, Nev., and this is a great opportunity to relax, refresh and reconnect in a casual and fun setting.

Food & Beverage Magazine is proud to once again sponsor the Grand Tasting Awards, and recognize the winners of each category: Best Beer, Best Wine, Best Spirits and Most Innovative. Below you’ll find profiles of each winner.

BEST BEER

MATANUSKA BREWING COMPANY Matanuska Brewing Company, established in 2017, is a state of the art 40 barrel production brewery located on a three acre campus in Matanuska Valley’s Palmer, Alaska. The site is complete with 12,000+ square feet of warehouse with landmarks that include an antique grain elevator, an antique farm silo, and (next door) the Palmer water tower – rising over 100 feet with the majestic Pioneer Peak in the background. The Matanuska Valley is located in South Central Alaska, created by three separate glaciers grinding down and carving through the hills over millions of years – making this brewery millions of years in the making. The fully automated brewhouse and cellar were built with all U.S. steel by renowned brewery fabricator JV Northwest out of Canby, Oregon. The brewery specializes in American West Coast style beers along with an elaborate oak aging program. There is a small tasting room and restaurant on sight open to the public for samples, growlers, cans, kegs, and retail items.

With a small group of dedicated Alaskan investors lead by Kevin Burton and Matt Tomter, the Matanuska Brewing Company project was initiated in 2016 with aspirations of developing an enduring cornerstone business in the community while becoming one of Alaska’s premier production breweries. Head Brewer/Owner Kevin Burton was a lawyer by trade. He ended up working in Alaska in the legal arena in 1990 but soon realized his true passion – BEER! He has been continually brewing beer in Alaska since 1996 – longer than any other commercial brewer in the state – and has racked up record numbers of local and national awards as well as pioneering modern oak aging and west coast IPA styles.

After ten years in Nome, he parleyed his skills by opening up three more alehouses – this time in South Central Alaska. They included The Eagle River Alehouse, The Palmer City Alehouse, and The Anchorage Alehouse. They each have 40 to 70 beers on tap, more than anyone else in the state.

Matt and Kevin began working together in Nome years ago during the annual Iditarod Sled Dog Race finish which takes place in downtown Nome on the shores of the Bering Sea. Together, they developed and ran the Beer Tasting Extravaganza at Airport Pizza and the Bering Sea Beer Festival - a ¼ mile out from shore on the Bering Sea Ice. From there, the two began to develop their plan to take over the world - one pint at a time.

Matanuska Brewing Company’s beers celebrate the great Alaskan outdoors. Additional seasonal, oak aged, hard seltzer, specialty beers and non-alcoholic sodas are brewed.

Entrepreneur Extraordinaire/Owner Matt Tomter, originally from Tacoma, Washington, came to Alaska in 1990 too. He came for flight school to learn to fly commercially in Alaska’s bush.

He ended up flying planes in north and northwest Alaska from places like Barrow, Dead Horse, Kotzebue, Nome, and more.

He eventually settled in Nome, where he transitioned into the restaurant business when he opened Airport Pizza. He initially set up a pizza oven in a hanger at the Nome Airport and shipped out hot pizza on small planes to remote villages in rural Alaska. This turned out to be so successful, he soon relocated the business to downtown Nome, becoming the city’s premier pizza/alehouse. Since there are no roads to Nome, he flew all his beer kegs in on Alaska Airlines - making him the only place within 500 miles offering fresh craft beer on tap! That’s effort!!

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BEST SPIRIT

BANDERO TEQUILA Bandero is a premium, artisanal tequila crafted with the passion and expertise of John Paul DeJoria, co-creator of Patrón Tequila. Rooted in tradition, Bandero is made from 100% CRT-certified Blue Weber Agave, sourced sustainably and exclusively from the highlands of Los Altos in Jalisco, Mexico. This region is renowned for its naturally sweet, fruity, and floral flavor profiles. Produced in small batches and completely additive-free, our tequila is meticulously handcrafted from harvest to bottling, honoring an ancient recipe that delivers an exceptionally smooth and authentic experience in every sip.

Bandero redefines premium tequila by offering exceptional quality and authenticity at an approachable price under $50. Made with just three simple ingredients—agave, water, and yeast—our tequila avoids the common use of artificial additives, ensuring a pure and natural flavor. Each bottle is handcrafted through a meticulous process: agave is selected at peak maturity, slowly roasted in clay ovens to caramelize its natural sugars, and distilled to highlight its rich, smooth profile. Bandero’s dedication to sustainability shines through in its zero-waste operations, where agave pulp is transformed into eco-friendly bricks and liquid byproducts are used for irrigation. Designed for those who appreciate a refined sipping experience or artisanal cocktails, Bandero delivers luxury without compromise.

Bandero’s mission is to deliver authentic, premium tequila crafted with care and sustainability, while making it an accessible luxury for all.

Bandero’s mission is to deliver authentic, premium tequila crafted with care and sustainability, while making it an accessible luxury for all. We aim to honor Mexican heritage through traditional methods, while upholding a commitment to the environment and transparency in every bottle.

The ECRM session offered Bandero a unique platform to engage directly with industry professionals and explore new partnerships.

It was an opportunity to highlight their brand’s story and gain fresh perspectives on market trends and consumer preferences. Winning the Grand Tasting award was a proud moment for Bander,, reinforcing their dedication to creating exceptional tequila that resonates with both industry leaders and consumers.

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MOST INNOVATIVE

MAD TASTY MAD TASTY is a premium beverage brand that offers innovative, hempinfused products. Their mission is to provide consumers with delicious and functional beverages that enhance their lives. Founded in 2018 by renowned musician Ryan Tedder, lead singer of OneRepublic, MAD TASTY was born from a desire to create a functional beverage that could enhance performance and well-being. Tedder’s vision was to develop a clean, restorative, and hydrating drink that would support his rigorous lifestyle as a musician and performer.

MAD TASTY is committed to giving back to the community. The brand has partnered with Drop4Drop, a non-profit organization dedicated to providing clean water to those in need. For every 12 ounces of MAD TASTY sold, the company donates 12 ounces of clean drinking water.

This groundbreaking beverage company offers two exciting product offerings: a 20 MG broad-spectrum hemp extract sparkling water and a 5 MG hemp-derived D9 THC seltzer. MAD TASTY’s beverages are made with natural ingredients, low calorie and available in Grapefruit, Watermelon Kiwi, Unicorn Tears and Yuzu Citrus flavors. Great Taste and Branding have established Mad Tasty as a category leader!

Their mission is to provide consumers with delicious and functional beverages that enhance their lives. We aim to create clean, restorative, and hydrating drinks that support performance and well-being and give back to the community.

MAD TASTY is thrilled with winning the ‘Most Innovative’ award at the ECRM ‘On & Off Premise Show’ with their new 5mg THC Infused Seltzers in three flavors. The positive response to the unique taste and packaging underscores the growing demand for innovative beverage experiences, as the “evolution of drinking” is demonstrated by the growing demand for this healthier alternative.

The brand’s team found that the most valuable aspect of participating in an ECRM session was the opportunity to engage directly with key decision-makers. These face-to-face interactions, whether scheduled or spontaneous, allowed their team to build strong relationships and gain invaluable insights into industry trends and consumer preferences. Their recognition with this award was celebrated by numerous decision-makers and solidified their position in the market.

The connections the brand was able to forge, such as with Michael Politz of Food & Beverage Magazine, at this event positioned them for future success as they navigate regulatory hurdles.

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BEST WINE

FRANZESE WINE Franzese Wine is a premium wine brand that tells a story of transformation, redemption, and second chances. Co-founded by Michael Franzese, a former Mafia boss who chose a path of change and inspiration, Franzese Wine is rooted in the historic vineyards of Armenia, the birthplace of winemaking. Our wines are crafted with a blend of ancient traditions and modern innovation, offering a lineup that includes our award-winning Areni, Malbec, and a unique Pomegranate wine. Franzese Wine is more than a beverage—it’s a celebration of resilience, heritage, and the power of new beginnings.

Areni wine was crowned the winner at ECRM for its exceptional quality, bold character, and ability to capture the essence of Armenia’s 6,000-year-old winemaking history. The unique story and taste profile resonated with the decision makers.

Franzese Wine’s Areni is the only mass-market Armenian wine in the U.S., offering a unique flavor profile that bridges the elegance of Pinot Noir with the strength of Cabernet Sauvignon. Its rich history, tied to the world’s first vineyards, and its outstanding quality make it truly one of a kind. Consumers get to try wine from the World’s first vineyards ever discovered, not too many wine brands can make that claim.

Their mission is to inspire transformation and create community through exceptional wines that tell a story of resilience, heritage, and new beginnings. Every bottle of Franzese Wine invites you to be part of a narrative that celebrates growth, second chances, and the pursuit of excellence.

The brand found that participating in this ECRM session was invaluable for building meaningful connections with key buyers and showcasing the unique story of Franzese Wine. The structured and focused format allowed them to engage directly with decisionmakers, gaining valuable feedback and insights into their needs.

They found that the session also provided a platform to highlight the distinctive qualities of their award-winning Areni wine which resonated deeply with attendees. The opportunity to stand out in a competitive marketplace and position their brand as a pioneer in bringing Armenian wine to the U.S. market was truly a game-changer.

Beyond the business outcomes, it was a chance to share their mission of transformation and second chances, creating genuine relationships that extend beyond the session itself.

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EDITOR’S TOP PICK

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Editor’s Top Pick

A BETTER MEAL A Better Meal is the ultimate gifting solution for busy homecooks. As the holiday season approaches, A Better Meal offers the perfect gift for anyone looking to simplify meal prep and enjoy healthier, stress-free cooking. This AI-powered app provides personalized meal plans, tailored grocery lists, and recipe recommendations based on individual dietary needs and preferences. Ideal for food lovers, busy parents, or anyone striving to eat better without the hassle, A Better Meal turns everyday cooking into an effortless and enjoyable experience. At just $2.99 per month, it’s a budget-friendly stocking stuffer that delivers convenience and culinary inspiration year-round.

AI PLAYLIST CREATOR Music is a pivotal component of a brand‘s identity with 96% of guests noticing what is being played. The AI Playlist Creator by Soundtrack makes it easy for brands to elevate and differentiate their guest experience through music without tedious human curation. The AI Playlist Creator by Soundtrack instantly crafts the perfect 6–24-hour long playlists based on a brief prompt detailing business type, atmosphere, location and target audience. The playlists are generated from Soundtrack‘s proprietary commercially licensed catalog of more than 100 million songs. With a low-cost subscription starting at $35/month, the platform’s AI Playlist Creator and suite of curation tools allow users to pre-schedule music from calming early mornings to lively late nights through its free, easyto-use Soundtrack app. Managers can invite all staff to use the app and control the music collaboratively.

ALTO CANTO Alto Canto tequila is making waves as a must-have this year. Whether you are looking for a luxurious tequila to bring to holiday celebrations or a gift for a special someone, Alto Canto is the perfect choice. Each bottle comes in a bespoke Alto Canto box. Alto Canto Blanco is priced at $79.99 for the connoisseur who appreciates complex flavors of lime, pepper, vanilla, and butter. Alto Canto stands out for its commitment to purity and quality. Made from 100% organic agave, their tequila is additive-free and wild-fermented using traditional methods. Crafted at an impressive 9,000 feet above sea level in the Sierra del Tigre mountains – The highest altitude of any tequila distillery in the world!

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Editor’s Top Pick

AMERICAN HARVEST VODKA American Harvest Vodka, an Independent Spirit Born in America, is a testament to craftsmanship, using only the finest American-grown organic ingredients to deliver unmatched quality in every bottle. The vodka’s signature flavor begins with artisan red winter wheat, cultivated on 3rd-generation family farms and nourished by the pristine waters of the protected Snake River Plain aquifers. Each step of the process is meticulously hand-managed, ensuring that their commitment to quality and craftsmanship results in an unparalleled vodka experience, delivering superior taste and versatility. American Harvest is more than just a vodka; it is a testament to American craftsmanship and entrepreneurial spirit, bringing a sophisticated, flavorful experience to the table. No shortcuts.

No compromises.

BANDERO TEQUILA Bandero Tequila is a premium artisanal spirit known for its exceptional taste and handcrafted quality. Made from CRT-certified 100% Blue Weber Agave from the Los Altos Highlands of Mexico, Bandero Tequila delivers a smooth, rich flavor, carefully produced using traditional methods that highlight the purity of its ingredients. Bandero’s smallbatch tequila is crafted with meticulous attention to detail, ensuring a truly authentic experience in every sip. Bandero Café Tequila is a rich blend of handcrafted Bandero Blanco, infused with premium Mexican coffee concentrate and Blue Weber Agave honey. Lightly sweetened with natural agave and aromas of freshly brewed coffee, dark chocolate, and a hint of honeysuckle. Ideal for sipping or as the foundation of refined cocktails.

BARRIE HOUSE COFFEE ROASTERS Barrie House Coffee Roasters’ signature Clay Avenue Donut Shop is a delicious medium roast with notes of toasted nuts and brown sugar, making it sweet and mellow. It gets its name from the origins of Barrie House, which trace back to Clay Avenue—a historic neighborhood in the Bronx where they developed their first perfectly roasted blend. Clay Avenue is a premium take on their classic Donut Shop, crafted by their roast masters for a more refined, even better tasting Fair Trade Organic blend. Barrie House is a family-owned company that has been roasting in New York for 90 years. Like all great family secrets, the art of roasting their specialty coffee has been passed down from one generation to the next. They are dedicated to sourcing the finest beans, and each blend is crafted with care to bring out the rich, complex flavors that make a truly unique cup.

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BEAR MAPLE FARMS Bear Maple Farms’ Yuzu Citrus Sparkling Ginseng Tonic stands out by combining purity and function in a deliciously refreshing experience. With just 1g of sugar, no artificial sweeteners, and only 5 calories, it delivers a clean, crisp finish that reflects the brand‘s commitment to simplicity and transparency. This sparkling beverage supports mental clarity and focus through the adaptogenic power of ginseng, all without relying on caffeine. The sophisticated citrus profile of yuzu, highlighted by floral lemon notes, elevates it beyond ordinary sparkling drinks, making it an ideal choice for those seeking a health-conscious, premium beverage.

BEYOND MEAT Beyond Meat’s revolutionary new Beyond IV platform, featuring its fourth-generation Beyond Burger, marks the company’s most significant innovation to date. The new Beyond Burger is crafted with heart-healthy avocado oil, providing 21 grams of clean protein and only 2 grams of saturated fat, setting a new benchmark for nutrition in plant-based meats. Beyond IV incorporates significant nutritional improvements, including a reduction in saturated fat by 60% compared to the previous version, as well as a 20% reduction in sodium. The simplified ingredient list and enhanced nutritional profile have earned recognition from leading health organizations, including the American Heart Association, American Diabetes Association, and Good Housekeeping’s Nutrition Institute. The new Beyond Burger in eye-catching gold packaging is rolled out at major grocery chains nationwide including Walmart, Kroger, Albertsons, Publix, Whole Foods Market, Sprouts and more.

CASA AMOR Founded in 2022 by families with deep ties to Mexico since before the 1900’s, Casa Amor offers a variety of tequila expressions to satisfy the diverse tastes of their customers. Grown and distilled in the hills of Jalisco, Mexico, where the intricate process of crafting the small batch tequila unfolds slowly and naturally. Casa Amor’s lineup includes: a vibrant, refreshing, and complex Añejo, as well as a rich Extra Añejo. Each expression has its unique characteristics and can be enjoyed on its own and as a sipping tequila or missed into your favorite cocktail. Whether you prefer a bold and intense flavor or a subtle and earthy taste, Casa Amor has an option that will satisfy your palate. Explore Casa Amor’s tequila offerings and discover your new favorite flavors.

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Editor’s Top Pick

COLDSNAP ColdSnap is a new, platform technology that freezes single servings of ice creams, coffee lattes, smoothies, protein shakes and cocktails on demand using shelf stable pods filled with premium liquid ingredients.

Their frozen products taste exceptionally creamy, dense, fresh, and delicious! Each consumer chooses their own product and flavor– one pod per person, single serving. Pods do not need to be refrigerated, circumventing the expensive and environmentally unfriendly cold supply chain. Food never touches the machine; freeze in the pod and dispense directly from the pod into the bowl. No cleaning of the machine. No plumbing, waterlines, or drains. ColdSnap technology has 100+ issued patents.

CONNECTSMART® KITCHEN ConnectSmart® Kitchen brings clarity and precision to restaurant kitchens with seamless integration across 80+ POS systems. The powerful, API-friendly solution ensures smooth workflows and enhanced order accuracy by eliminating the need for paper tickets, resulting in streamlined communication and fewer mistakes. ConnectSmart® Kitchen‘s intuitive design helps reduce kitchen chaos, creating a calmer and more organized environment where teams can focus on what matters most—delivering exceptional meals. With ConnectSmart® Kitchen, you can empower your staff, minimize errors, and deliver better guest experiences with each order.

DARK MATTER COFFEE Anthrax‘s Charlie Benante is known for creating some of the heaviest, most energetic metal music in existence, pushing past the influences to create a dynamic and powerful movement. Succeed from the break for the refined idea and others may follow. His signature coffee is no different, with bold flavors that create a new way to think about coffee.

Dark roast to bring out the full-bodied berry sweetness, delicately balancing chocolate, almond, and toasted marshmallow notes, naturally fragrant with aromas. Recommended for premium enjoyment with your favorite pastry or donut to the sounds of Anthrax, Megadeth, Slayer, and Metallica to enhance your experience and truly embrace the full power of the Devil You Know Blend. Charlie has also been drumming with Pantera celebrating their music and legacy. You can catch Pantera on tour in 2025. Benante’s blend is only available online.

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DAVE’S KILLER BREAD In August 2024, the leading organic bread brand, Dave’s Killer Bread, expanded its snack lineup with the national launch of Amped-Up Organic Protein Bars. With 10 grams of plant-based protein per bar (10% DV), these grab-and-go snacks combine a sweet, just-baked texture with nutrientrich ingredients like rolled oats, chia seeds, and quinoa, as well as hemp, pea, and rice proteins. The Amped-Up Organic Protein Bars were created to offer a high-quality, convenient snack that doesn’t compromise on taste and texture. Available in three craveable flavors, Peanut Butter Chocolate Chunk, Double Chocolate Coconut, and Blueberry Almond Butter, these bars offer something for everyone. As with all Dave’s Killer Bread products, the Amped-Up Protein Bars are Certified USDA Organic, Non-GMO Project Verified, with no artificial ingredients, preservatives, colors, flavors, or high fructose corn syrup.

FLOR DE CAÑA Established in 1890 and a family run business for over 130 years, Flor de Caña is a portfolio of exceptionally smooth bourbon barrel aged rums. It’s distilled with 100% renewable energy and naturally aged at the base of an active volcano without sugar or artificial ingredients.

The brand is recognized as a global leader in sustainability and has Carbon Neutral & Fair Trade certifications. Flor de Caña’s ultra premium and luxury portfolio of rums offers a 12-Year, 18-Year and 25-Year aged spirit. Unlike many other brands on the market, the age on the bottle of Flor de Caña’s rum is the minimum age of any liquid in the bottle.

G4 TEQUILA G4 Tequila’s Extra Añejo 7-Year “Reserva Especial de Felipe Camarena” is double-barreled and aged for 6 years in Felipe’s ancient George Dickel whiskey barrels and then another year in a variety of single-use French Oak wine Barrels. Bottled at Barrel Strength, 84 Proof. This special G4 Extra Añejo is packaged in unique, handmade, Rosa Morada wooded boxes. 2000 numbered bottles for the U.S. and another 650 for the rest of the world. The nose is floral with leather, agave, and caramelized toffee. The flavor is influenced by the French Oak with elderberry, tart cherries, and tangerine, with a touch of caramelization and brown butter in a very long finish.

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Editor’s Top Pick

GLEN NEAMH WHISKY CO. Canada’s only, Ultra-Premium Canadian Single Whisky announces its first Drop – A Desert-Aged, Syrah Cask Finish, Epiphany. The only known Single Malt Whisky exposed to Canada’s brutal weather dichotomy in the Interior of British Columbia, Canada. New Make Whisky barrels are exposed to this region‘s wild seasonal weather variances and drive liquid deeper and more aggressively in to the American oak pores which ultimately create a more mature product in less time, reaching those desired creamy, berry and choco-vanilla flavors much faster than humid climates. Glen Neamh acquired a limited number of casks to create this project that were laid down in 2019, made from 1 grain, 1 still and 3 batches. Head Distiller, Lokesh Khismatrao from Tumbleweed Distilling offered a number of barrels but ultimately its was Barrel #20, that was then finished in the beautiful Syrah/Viognier Wine Cask for 6 months.

GOSLINGS Goslings, Bermuda’s oldest company and producer of America’s favorite ginger beer, has released a line of approachable yet unique tonic waters that are perfect for both classic cocktails and modern mixtures. Zingy yet balanced, Goslings Finest Tonic Waters are available in three flavors that will elevate any cocktail. The 7.5oz cans come in Original, Citrus, and Tropical varieties, with a subtle hum of cardamom and ginger detectable in each, a through line that honors the brand’s top-selling ginger beer while celebrating the flavors of Bermuda. Goslings recommends mixing the all-new tonic waters in a classic cocktail like a Gin and Tonic or in the sailors’ favorite: Goslings Black Seal Rum and Tonic. Imbibers can experiment by mixing the tonics with tequila or mezcal, grapefruitflavored gin, or simply with a splash of freshly squeezed fruit juice for a refreshing non-alcoholic treat.

GRACIE’S GRAVY Crown Restaurant Group (CRG) brings the heart of Calabria, Italy, to Cincinnati with the debut of Gracie‘s Gravy. This premium pasta sauce, inspired by Chef Anthony Sitek‘s grandmother Grace, captures the essence of Italian-American heritage. Chef Anthony‘s culinary journey began in his grandmother’s New Jersey kitchen, where he spent Sundays learning the art of making her traditional sauce. Early Italian American immigrants often referred to their pasta sauce as gravy, a term that has become a beloved part of their culinary lexicon. Gracie‘s Gravy embodies this tradition, offering a taste of authentic Italian heritage. Available for shipping anywhere and at CRG‘s Cincinnati restaurants, including Crown Republic, Rosie‘s Italian, and Losanti, Gracie‘s Gravy invites you to transform everyday meals into extraordinary experiences. Whether topping your favorite pasta, trying Chef Anthony’s recipes, or enhancing your own, this sauce is a testament to time-honored craftsmanship.

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Editor’s Top Pick

GUITTARD Guittard’s new 72% Sante mini chip chocolate chip is sweetened with coconut sugar and is formulated specifically to turn this 72% chocolate into a keto and paleo option without sugar alcohols and refined sugar.

Coconut sugar is a great tasting sweetener that also has a lower glycemic index than conventional sugar, and contains a range of naturally occurring minerals. Santé comes as a mini chocolate chip, allowing for even distribution within baked goods, quicker melting due to its smaller size and added application as a topping or as a snack size treat. It is also free of 14 major allergens and sensitivities, making Sante a Dairy Free, Kosher Pareve and Vegan Friendly chocolate that anyone can enjoy.

GULF STREAM DISTILLERY: GIN Gulf Stream Gin was created with our Florida locals in mind. To remind you to embrace the virtues of creating with care, supporting your neighbors, and setting a new standard for premium craft quality. Gulf Stream is a Fort Lauderdale Florida, local brand native to South Florida. The hand-chosen botanicals combined with the proprietary blend of premium, NON-GMO, Organic Wheat gives Gulf Stream Gin its unique, smooth, and refreshing taste. GLUTEN-FREE, ALL NATURAL, with ZERO ADDITIVES provides the best experience of a crisp, clean, and Gin finish.

GYMEEZ™ Gymeez™ Protein Sprinkles are clean-label dessert toppings that deliver a remarkable 2 grams of protein per two teaspoon serving. These vibrant toppings are designed to enhance not only the nutritional value but also the visual appeal and delicious “nutty” taste of various protein-rich treats. The product is made with all School Safe ingredients, allergen free and with no artificial colors or flavors. This product is manufactured for consumers and as an ingredient for the snack bar and protein treats bakeries.

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GULF STREAM DISTILLERY: VODKA Gulf Stream Vodka is proudly crafted in Fort Lauderdale, Florida, embodying the spirit of South Florida. Made with a proprietary blend of premium, organic, NON-GMO wheat, it delivers an exceptionally smooth, refreshing taste. GLUTEN-FREE and ALL-NATURAL with ZERO ADDITIVES, Gulf Stream Vodka ensures a clean, crisp, and silky-smooth finish in every sip. Gulf Stream takes pride in using only 100% natural ingredients, with all proprietary elements certified NON-GMO. Distilled from premium wheat, the vodka is entirely gluten-free, with absolutely no additives, delivering an unparalleled refined smoothness. Created with Florida locals in mind, Gulf Stream Vodka celebrates the values of quality craftsmanship, community support, and setting a new standard for premium spirits. Find Gulf Stream Vodka at Total Wine and ABC Liquors across Florida, and experience the true taste of local excellence.

HI SELTZER hi Seltzer has launched new line of delta 9 THC-infused seltzers. The award-winning ‘first-touch’ seltzer, with 0 calories, 0 sugar, and 0 alcohol, is made with only three ingredients. It is the first beverage to utilize a cutting-edge nano-emulsified base ingredient, a testament to hi Seltzer’s commitment to innovation and quality, allowing it to pour clean and clear every time. The new delta 9 infused product is created with the same formulation as the original hi Seltzer, adapted for D9 with high-quality, lab-tested THC derived exclusively from hemp. The seltzers are sold in 12-ounce cans with 5 milligrams of hemp-derived delta 9 THC in six refreshing hi Seltzer flavors, including Pineapple, Lemon Lime, Peach, Watermelon, Wild Berry, and Real Cherry.

IBLUSH The iBlush Starting Out Bundle is an ideal first step for those seeking relief from alcohol flush reactions. Featuring a 12-pack of iBlush Patches™ and a 10-pack of iBlush Tablets, this bundle offers dependable, up-to-12hour relief from symptoms like redness, headaches, and nausea. Trusted by thousands, each iBlush product is formulated with vitamins and antioxidants to reduce flush and hangover severity effectively. Designed for fast action and backed by scientific research, this bundle empowers users to enjoy social drinking without discomfort, all with the confidence of a money-back guarantee.

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Editor’s Top Pick

IDAHOAN® FOODS Idahoan® Foods, the leading producer of quality, packaged potato products in the U.S, is turning up the heat with new Idahoan® Tapatío® Triple Cheese Mashed Potatoes, available in 4-pack cups. These tasty, mashed potatoes offer a spicy snacking experience you won’t want to miss. Whether you’re looking for a snack or a side dish, the irresistibly bold triple cheese mashed potatoes paired with the flavor-packed kick of Tapatío is sure to satisfy your cravings for both heat and convenience.

Simply add water, microwave, and enjoy one of these ready-to-eat, single-serve cups. They’re fast, perfect for on-the-go, and naturally gluten-free!

J. LOHR The J. Lohr Estates Seven Oaks Cabernet Sauvignon is a true Paso Robles icon. Since its debut with the 1987 vintage, it has been a favorite on retail shelves and restaurant wine lists across the country. Today, Seven Oaks is still grown on some of J. Lohr’s original Cabernet blocks among the trees that inspired its name. Seven Oaks’ rich and deep fruit character is polished by authentic, extended aging in oak cooperage – setting the quality and style standard for Paso Robles Cabernet. J. Lohr Estates Seven Oaks proudly represents the Lohr family’s enduring commitment to winegrowing excellence; it’s truly a “Product of the Year” and, for that matter, of the decades for wine lovers everywhere.

JACKSON MORGAN Jackson Morgan Southern Cream is a Tennessee whiskey cream liqueur that can be enjoyed over ice, mixed in a cocktail, baked in a boozy dessert, or added to coffee. Of all the flavor profiles in the Jackson Morgan flavor family, Salted Caramel Cream Liqueur is by far the most requested taste. Maybe it’s the of-the-moment flavor, or the perfect balance of rich caramel, real dairy cream, and locally sourced Tennessee Whiskey. Salt is a natural flavor enhancer, bringing out the best in every ingredient and adding a little salty surprise to this layered, lovable flavor.

Add it to your sundae, bake it into boozy cupcakes, mix it into icing for a cake, or perfect your own signature cocktail. All pairing perfection aside, Salted Caramel Cream is a dream stirred into a hot beverage on a crisp fall day, or enjoyed on its own over ice.

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JACKSON’S Jackson’s Sea Salt Sweet Potato Wavy Chips are the ultimate snack for any occasion. Kettle-cooked in premium avocado oil, these wavy wonders deliver a perfect crunch with just a kiss of sea salt, highlighting the natural sweetness of the potatoes. Designed to be dip’s best friend, they’re ideal for party platters or solo snacking on a cozy night in. Made with care and precision, these chips are free from the top nine allergens, making them a safe and satisfying choice for everyone. Whether you follow a low-inflammation, keto, vegan, paleo, or kosher diet, Jackson’s ensures their chips fit seamlessly into your lifestyle. With a bold texture and unbeatable flavor, Jackson’s Sea Salt Sweet Potato Wavy Chips are more than a snack—they’re a moment of joy in every bite.

JAM VINO It‘s not just a jam--it‘s an unparalleled experience. Introducing Jam Vino, wine-infused jams, combining Southern heritage with wine country elegance! Jam Vino blends artisanal craftsmanship with the sophisticated notes of fine wines. It elevates dishes--whether spread on artisan bread, glazed on roasted meats, swirled into parfaits, or used in cocktails/ mocktails. All natural and gluten free, Jam Vino contains no artificial preservatives, sweeteners or colors. Jam Vino‘s three flagship flavors each offer something unique. Blackberry Merlot offers plump, sun-ripened blackberries combined with rich, full-bodied Merlot. Ideal for pairing with charcuterie or enhancing recipes with a gourmet twist. Raspberry Moscato is a floral blend of Moscato and raspberries delivering a light, fruity taste, with a refreshing burst of flavor to both sweet and savory dishes.

Strueberry Blanc is the perfect marriage of strawberries, blueberries, and Sauvignon Blanc, balancing natural sweetness and light acidity. An elegant option for everything from dessert toppings to spreads.

JONNYPOPS Launched in the Spring of 2024, JonnyPops Organic Cotton Candy Cloud is a whimsical ice pop that captures the essence of this nostalgic carnival treat in four delightful layers. As the only organic cotton candy flavored ice pop on the market, JonnyPops strives to push the boundaries of frozen innovation, helping people choose organic more often. JonnyPops Organic Cotton Candy Cloud is now ranked as the #1 New Frozen Novelty in the Natural Channel in 2024! This flavor’s popularity comes as no surprise once fans give it a try and see how delicious and magical of a flavor it truly is! “A Better Pop for a Better World!” JonnyPops mission has always been to make high-quality frozen treats and to make the world a kinder place. All JonnyPops are free from artificial dyes and flavors, made in a peanut-free facility, and have a kind deed printed on every pop stick.

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Editor’s Top Pick

JULIETTE Juliette is the world’s ONLY artisanal, ultra-premium peach liqueur. Crafted in France’s Rhône Valley with peche de vigne, Juliette is the latest creation from the heritage team at Charles Jacquin et Cie, the oldest American Cordial makers and the masterminds behind Domaine de Canton and Chambord. Each limited-edition batch is handcrafted with 100% natural ingredients, capturing the lush sweetness of peak-harvested peaches, delicately layered with notes of vanilla and honeysuckle for a crisp, unforgettable finish. With its bold and elegant flavor, Juliette effortlessly enhances cocktails across every season, making it an essential and versatile choice for any bar. Juliette elevates the drinking experience and is truly deserving of the title “Product of the Year”.

KISS THE GROUND COFFEE Kiss the Ground Coffee, a single-sourced, certified regenerative coffee, is redefining coffee production with a commitment to the well-being of coffee farmers, consumers, and the planet. Conventional coffee is sprayed with harmful chemicals and grown using degenerative practices. Recognizing a need for transformation, Kiss the Ground, a pioneering force in the Regenerative Movement, partnered with Buena Vida Specialty Coffee, a leading Costa Rican company, to create a regenerative solution prioritizing soil health and farmer prosperity. Sourced from La Bella Farm, a small regenerative farm in Costa Rica, Kiss the Ground Coffee is cultivated through nature-based farming techniques, resulting in a clean, delicious cup of coffee. Kiss the Ground Coffee is exclusively available through a $28 monthly subscription.

From each subscription, $10 amplifies Kiss the Ground’s impact of inspiring and catalyzing the transition of more acres of land into regenerative agriculture; remaining proceeds directly support the coffee farmers.

LAIRD SUPERFOOD Laird Superfood Protein Creamer is the first plant-based coffee creamer on the market made with only real-food ingredients. Containing 12 grams of protein per serving from a proprietary blend of pea, hemp and pumpkin seed protein, it offers a simple solution to boost protein intake during coffee breaks, as the body doesn’t store amino acids throughout the day (Harvard T.H. Chan School of Public Health). Debuted in the brand’s original Sweet & Creamy flavor, Laird Superfood Protein Creamer also features naturally occurring MCTs from coconut and the Laird Superfood Performance Mushroom Blend for defense against oxidative stress (chaga), support for immune modulation (maitake), energy production (cordyceps), and focus (lion’s mane). Compared to competitors, Laird Superfood Protein Creamer does not use any “natural” flavors, colors, or ingredients. The product is gluten-free, vegan, dairy-free, soy-free and is first-of-its-kind, delivering 20% of the Daily Value of protein.

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Editor’s Top Pick

LIKE AIR Like Air Puffcorn tastes just like your favorite movie theater snack but with no artificial ingredients! Bursting with buttery goodness, this meltin-your-mouth snack will leave you smiling and reaching for more! Each bag is only 80 calories - perfect for on-the-go and school snacking! Like Air is now available at over 6,000 retailers nationwide and likeairsnacks. com. As of Summer 2024, consumers can now find new limited edition flavors from Like Air every month exclusive to TikTok Shop.

LITTLE LATKE Little Latke is the world‘s first-ever shelf-stable potato latke crisps. This exciting new snack innovation, inspired by a love for nostalgic flavors, brings a unique combination of nostalgia, an irresistible salty and savory flavor, and a satisfying crunch to each bite. Made with natural, simple ingredients, Little Latke is carefully baked with shredded potatoes to achieve the perfect golden-brown crunch. It is Kosher-certified, vegan, and gluten-free and free of artificial sweeteners, artificial flavors, synthetic colors, high fructose corn syrup (HFCS), and hydrogenated oils.

MAD TASTY While alcohol sales plateau, there‘s a new category of drinks experiencing explosive growth – Cannabis Beverage. Cannabis Beverage is the evolution of drinking. It provides a fun, social experience without the hangover or baggage of alcohol. As the National Premium Brand, Mad Tasty 5mg THC Infused Seltzers, with less than 45 calories per can, low carb and no artificial flavors or sweeteners = the healthier aspect of this seltzers appeals to not only the next generation of drinkers but everyone interested in a healthy lifestyle. And MAD TASTY lives up to it’s name…so repeat sales roll in. 11 states and growing are leading the way with regulating Delta 9 THC as Industrialized Hemp under the 2018 Farm Bill…for 21+ enjoyment. MAD TASTY‘s microdosed THC Infused Seltzers allow for an approachable, euphoric experience that’s easy to control the intake. The stunning packaging is sure to capture everyone‘s attention! MAD TASTY‘s prides themselves on sourcing the finest ingredients and is committed to working with world class labs and manufacturers to ensure the highest quality and most consistent products on the market.

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MELINDA’S Melinda’s Sriracha is the everything Asian sauce, crafted with fermented red jalapeños and garlic to deliver a true umami flavor. Not too hot, not too sweet, it strikes the perfect balance, enhancing any dish with its bold, tangy profile. Made the Melinda’s way—with whole, fresh ingredients and the best peppers on the planet—this gourmet Sriracha is a versatile addition to any table. Whether drizzled over pho, noodles, hummus, eggs, avocado toast, pizza, or practically anything, it brings a rich, authentic taste. Keto, kosher, vegan, non-GMO, and gluten-free, Melinda’s Sriracha proves that flavor and quality go hand in hand. As the #1 branded Sriracha after Huy Fong, Melinda’s continues to lead with exceptional taste and premium ingredients.

MOOSA Moosa offers a new way to enjoy tea—drink the infusion, then eat exotic dried fruits like pineapple and passion fruit at the bottom of your cup.

Crafted in the Andes Mountains using regenerative farming practices, Moosa’s all-natural blends are bursting with bold flavors, vitamins, and antioxidants, free from additives or caffeine. Perfect for boosting your immune system, it’s a versatile experience that can be enjoyed hot, iced, or as a base for cocktails and mocktails.

PASTUREBIRD Help your holiday meal proteins and chicken-obsessed friends and family by introducing them to Pasturebird, their new favorite source for ethically produced poultry. Available nationwide and on the affiliate platform ShareASale, Pasturebird offers nutrient dense pasture-raised chicken that consumers can trust is truly pasture-raised. Their regenerative approach to farming ensures the long term health of the land and it pays off all the way down the food chain. With the use of the world’s first solar-powered, selfdriving, floorless chicken coops, Pasturebird’s flocks are moved to fresh pasture every 24 hours, allowing their chickens to forage for bugs, grains, grasses and legumes, the way chickens were meant to. Movement, sunshine and a varied diet contribute to the taste, texture and nutrient density of the final product. That’s why Pasturebird poultry has three times the omega-3s, 50 percent more vitamin A and E, and 21 percent less saturated fat than ordinary chicken. Pasturebird currently offers six cuts, available for purchase online with free shipping over $99 in the continental USA. Choose from a whole rotisserie chicken, boneless skinless chicken breasts, thighs, drumsticks, wings or their new all white meat ground chicken. Shoppers can also save 10% by creating a custom subscription box for recurring deliveries. Pasturebird products are also available at select Gelson‘s, Vicente Foods, Lassen’s, Jimbos, Frazier Farms, Organic Roots, Jensens, Raleys One, Sprouts, Heinen’s, Nugget, and Olivers.

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Editor’s Top Pick

PRÉSIDENT Leerdammer is the latest specialty import cheese from Président that combines the best of two beloved tastes: the nuttiness of Swiss cheese and the creaminess of Gouda all in one, which together make an approachable experience for all palates. It’s currently available in select Northeast retailers with plans for continued expansion. Originally created in Holland in 1974, Leerdammer has solidly established itself as one of Europe’s leading hard cheeses over the past 50 years with a radiant, welcoming and unconventional brand personality that has also made it a worldwide favorite. Président Leerdammer is available in 7 oz. wedges with convenient packaging that is re-closable. The wedge is ideal for entertaining family and friends or for larger social gatherings such as holiday parties. Whether it‘s a fun brunch charcuterie board, game night, elevated tailgate or movie night, Leerdammer is the perfect fit for all occasions.

SIPWELL WINE CO. Sipwell Wine Co. is a female-founded and Black-owned premium canned wine company based out of Southern California, offering single servings (1.5 glasses) of award-winning sustainable wine in an infinitely recyclable can. Available for national shipping and both ShareASale and Skimlinks, Sparkling Wine Advent Calendars are the perfect holiday gift for any wine-loving friend, using grapes all sourced from organic and sustainably farmed vineyards in California‘s Central Coast. Ready for just about any holiday celebration, the box includes a selection of 12 cans ($88) of Sipwell’s bubbles, including Tiny Victories Sparkling White Wine (just about the closest you can get to Champagne in a can, this is the first and only can-conditioned sparkling wine), Rock Steady Sparkling Rosé, and Go Getter Fizzy Chilled Red. Twelve nights, 12 cans and 12 reasons to enjoy all three of Sipwell’s sparkling wines. Upon request, Sipwell will add a handwritten note on your behalf for free; simply leave a note with your gift message during checkout. Sipwell’s wines are easy to send to friends and family members all across the country, and also make a great Secret Santa gift, co-worker or hostess gift.

SOCIAL KITCHENS PROFESSIONAL Social Kitchens Professional Premium Shrimp Sliders are crafted with solid chunks of shrimp and are free from additives, gluten, binders, or fillers. These sliders deliver clean, natural flavors, allowing the shrimp to shine. Designed to expand creativity in the appetizer space, they are perfect for various applications—from brunch favorites like shrimp Benedicts to indulgent late-night sliders. With a hand-crafted appearance and satisfying bite, these sliders cater to diners seeking quality and freshness. Ideal for chefs looking to diversify their menus, Premium Shrimp Sliders offer versatility and a healthy take on traditional seafood appetizers.

Page 77 | Food & Beverage Magazine v December Issue 2024

Editor’s Top Pick

STELLAR PRETZEL THINS Stellar Pretzel Thins usher in a new era of mindful, craveable snacking as the first-ever grain-free pretzel made with superfood ingredients like hemp, chia, mushroom, chickpea, and cassava. Baked in ultra-premium avocado oil, each Stellar Pretzel Thin not only excites the taste buds with rustic French Riviera-inspired flavors like Truffle Pesto or Bruschetta, but has also earned the prestigious American Heart Association’s HeartCheck certification—the only salty snack currently to do so. Gluten-free and rich in fiber, Stellar Pretzel Thins cater to the modern consumer’s demand for both wellness and flavor. This outstanding snack redefines what it means to eat with integrity, where flavor and nutrition are baked into this one-of-a-kind pretzel thin.

STONE HOLLOW FARMSTEAD Stone Hollow Farmstead‘s Blueberry + Rose Geranium Drinking is a remarkable product that comes from a mother-daughter-owned farm celebrated for their award-winning culinary and skincare lines, all meticulously crafted from farm-fresh ingredients. Stone Hollow Farmstead is known for their innovative culinary creations, and this drinking vinegar is no exception. It has received widespread recognition, with the farm‘s culinary gift boxes being spotlighted on Oprah’s Favorite Things list for three consecutive years. Their dedication to quality and creativity distinguishes them in the industry. The Blueberry + Rose Geranium Drinking Vinegar offers a unique blend of sweet blueberries and the floral notes of rose geranium, delivering a truly delightful experience. Potential benefits of this drinking vinegar include: Overall wellness, reduced oxidative stress, and anti-aging properties.

TAMARICO Tamarico: The Original Mexican Candy Shot. Tamarico is not your typical 35% liqueur. It captures the essence of Mexico’s most popular treats by combining the flavors of tamarind, lime, chili and Chamoy creating a balanced drink that is sweet, sour and spicy all at the same time. Only 6.6g of sugar per shot is nearly half that of competing flavored spirits, but you would not know this based on how full-flavored and drinkable Tamarico is on its own. Tamarico can be enjoyed by itself as a shot, or it mixes tremendously well with Sprite, Squirt or your favorite citrus beverage – There is no wrong way to drink Tamarico! Tamarico is an exquisite fusion of all-natural ingredients that will transport your taste buds south of the border. Trust me Chico, drink Tamarico!

December Issue 2024 v Food & Beverage Magazine | Page 78

Editor’s Top Pick

TERRA KAFFE TK-02 is the connected super-automatic espresso machine from Terra Kaffe, featuring patented technology and an innovative mobile app that allows users to brew thousands of custom drinks, including espressos, cortados, flat whites, lattes, iced or drip coffee, and more. It is the most advanced bean-to-cup machine and the only one to make both espresso and true drip coffee through its hybrid brew unit. TK-02 uses patented technology, including a grind adjustment motor that automatically adjusts the coarseness for each drink and a proprietary hopper that ensures consistent dosing and sends low bean alerts. It is Wi-Fi-enabled, allowing software updates that continuously upgrade the coffee experience. TK02 owners have already brewed over 1.2 million espressos and saved more than $4.5 million on coffee costs. As coffee prices continue to rise, the TK-02 empowers customers to embrace the joy of crafting their coffee at home while accommodating different coffee preferences.

THAT’S IT. That’s it. Organic Dark Chocolate Fig Truffles – the ultimate guilt-free indulgence crafted with simplicity. With just four organic ingredients, these vegan truffles contain 60% cacao and are free from the top 12 allergens, including dairy, nuts, and soy. Each truffle has only 1g of added sugar and delivers the rich taste of real, organic figs enrobed in premium dark chocolate for a truly satisfying treat. At only 23 calories per truffle, these snacks have become a cult favorite on social media and are available on Amazon and at select retailers nationwide. Just fruit + chocolate – a new kind of truffle!

THOUGHTFUL Need a delicious, wholesome light meal after hitting the gym, working late, or for a road trip? Grab a guilt-free Thoughtful light meal! Made preservatives free with Thoughtful soy protein, quinoa, black rice, edamame, corn, red pepper, carrot and oriental spices, enjoy a balanced and healthy light meal bursting with flavours anytime, anywhere! Benefits include: Excellent source of protein: <25% per serve, lower in saturated fat and sodium, higher in wholegrains: 69% of daily requirement per serve, and high source of dietary fiber. Thoughtful is delicious straight from the can, chilled or warmed by microwave. Perfect as a side with your favourite protein or salad!

Page 79 | Food & Beverage Magazine v December Issue 2024

Editor’s Top Pick

VILLA MÉXICO CAFE A tried-and-true family recipe developed by Momma King, Villa México’s Black Salsa is delicious, authentic, and unique. Villa México’s Black Salsa is made with fresh tomatoes, jalapeño, and garlic, then seasoned with salt to taste.

The ingredients are roasted to ensure a dark color and smoky flavor. Tasty and addictive, this Mexican style salsa is sure to bring the heat to any meal!

Over the years, Villa México’s Black Salsa has developed a cult following.

With the help of her now-grown daughter, Momma King began bottling the salsa to sell jars during the holiday season. It wasn’t until COVID-19 when customers were ordering jars almost daily for shipping to Texas, California, DC, and even Ohio, that the mother-daughter duo decided to venture into developing and growing their salsa business. In 2024, Villa México’s Black Salsa was one of the products accepted into the Sam Adams Brewing the American Dream pitch competition. Presenting for the business, Momma King’s daughter, Bessie, won the contest and $10,000 to invest in salsa making.

Villa México’s Black Salsa can currently be purchased directly through the business website and ships nationwide. The salsa is bottled with care and does not contain added preservatives, colors, or artificial flavoring. Available in 4 oz, 12 oz, and 32 oz sizes. The 4 oz jar makes a great stocking stuffer.

WOODHILL COTTAGE Under the leadership of Jenny McCain, Woodhill Cottage has gained a reputation for creating exquisite fruit conserves that double as versatile gifts and condiments, all offered at the accessible price of $15.99 each.

Drawing inspiration from the entrepreneurial legacy of Jenny‘s grandmother Ruby, the brand consistently crafts delectable options like the Strawberry Conserve. This conserve is made in small batches, allowing the rich flavor of strawberries to truly shine. It pairs wonderfully with biscuits and toast, complements pound cake as a sauce, and is even enjoyed straight from the jar by some of our enthusiastic customers. Perfect for any occasion, it makes an exceptional choice for hostess gifts, holiday presents, and stocking stuffers, embodying the charm of homemade culinary excellence.

December Issue 2024 v Food & Beverage Magazine | Page 80

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Winter Cocktail Collection

RED RUM-PUH-PUM-PUM Created by: Erin Hayes and Kelsey Ramage, Co-founders of Krampus Cove Available at: Krampus Cove “The Red Rum-Puh-Pum-Pum is my favorite hot drink we’ve ever done! It incorporates a ripe, juicy fruitiness from the Mommenpop Blood Orange Vermouth, a spiced and savory profile from the butter mix and a beautiful richness from the Diplomatico Rum. It is everything I want in cold weather!”

Recipe: 1.5 oz Diplomatico Reserva Exclusiva 1 oz Buttered Rum Batter 1 oz Mommenpop Blood Orange 0.25 oz Amontillado 6 oz Hot Water

Glassware: Mug Garnish: Cinnamon Stick Method: Heat water, rum and Mommenpop Blood Orange. Then, add butter mix to the mug and top with a heated batch then use a wand to blend.

Buttered Rum Batter* 500g Salted Butter 500g Dark Brown Sugar 25g Vanilla Extract 25g Pumpkin Pie Spice 5g Salt

Page 81 | Food & Beverage Magazine v December Issue 2024

Winter Cocktail Collection

IKKOMONS SWEET POTATO SHOCHU & OOLONG TEA Created by: Jessica Kim, Founder of Harumi Sushi

“We love IKKOMONS’s sweet potato shochu in particular due to its rich and eccentric profile. We infuse oolong tea to complete the serve as Oolong tea goes well with IKKOMONS shochu earth and woody flavors.”

Recipe: 2 oz IKKOMONS Sweet Potato Shochu 1 oz Hot water 1 bag of Oolong tea

Glassware: Ceramic coffee cup or Mug Method: Heat water to a boil and set it aside. In a heatproof mug, combine the hot water and shochu, then pour in the oolong tea and stir gently.

December Issue 2024 v Food & Beverage Magazine | Page 82

Winter Cocktail Collection

HOT BUTTERED BARUMP A RUM RUM Created by: Mauro Villalobos, Beverage Director at Superfrico

“Hot Buttered Rum! It’s like winter’s answer to, “What if we put dessert in a cup and spiked it?” You take rum and butter, because who doesn’t love the idea of clogging your arteries while warming your soul?”

Recipe: 0.5 oz Nonino 1.5 oz Hot Buttered Rum Mix* 2 oz Gosling’s Black Seal Rum (or any rum of your choice) 4 oz Hot Water Hot Buttered Rum Base* 2 Butter Sticks 225 gm Turbinado Sugar 225 gm Honey 225 gm Cinnamon Syrup 550 gm Almond Demerara 7 Cinnamon Sticks (crushed) 1 TBSP Nutmeg

1 TBSP Clove 1 TBSP Allspice 1 tsp Kosher Salt

Glassware: Matte Black Highball (heat resistant glass) Garnish: Winter Scarf + Charred Marshmallow Method: Build in a tin, then pour into the matte black highball glass.

Page 83 | Food & Beverage Magazine v December Issue 2024

Winter Cocktail Collection

MULLED WINE Created by: Gabe Sanchez, Cocktail Expert at Midnight Rambler at The Joule “My favorite hot cocktail that isn’t a hot toddy is mulled wine. It can be made ahead of time, makes your home smell wonderful, and allows you to spend time listening to Aunt Kathy talk about how her kids are doing well and how I really should be married by now.”

Recipe: 2 Cara Cara oranges 2 bottles of Syrah or Pinot Noir 0.25 cup Armagnac 0.25 cup Orange Liqueur or 1/4 Cup Port Wine (reduced by 1/2 to 1/4 cup) 0.25 cup dark brown sugar 1 Tbl honey 3 whole cinnamon sticks 5 star anise 8 whole cloves 10 white peppercorns

Glassware: Orange peel, cranberries, cinnamon stickg Method: Add cinnamon, anise, cloves to a heavy bottom pot and toast over medium high heat. Slice oranges. When spices begin to smoke, lower heat to medium. Add Wine, orange liqueur or Port wine, brown sugar and honey, continually stir to combine and dissolve sugar. When mulled wine begins to slightly bubble reduce to low and cover. Taste for sweetness. Serve in preheated mugs. Garnish with orange zest wrapped skewered cranberries and cinnamon sticks. You can make your mulled wine in advance if necessary or if you have left over and want to enjoy it again later. Best bet is chill in an ice bath (place your vessel in a larger bowl filled with 3/4 ice and 1/4 water), once it is cooled, place in an airtight container and refrigerate. It will be good for 3 days in the refrigerator. Slowly bring back to temperature over low heat until hot enough to serve. You can reheat in a crockpot on low and then gradually increase to hot.

December Issue 2024 v Food & Beverage Magazine | Page 84

And if you love Hot Toddies, but are looking for something different try this recipe:

ZEN HOT TODDY

Created by: Jake Nicholson, General Manager at The Expat

“Our Zen Hot Toddy offers a shochu-based twist on the classic winter warmer, featuring Uji-Houjicha green tea-infused iichiko Saiten, delivering a delicate, tea-forward flavor profile with a subtle nuttiness.”

Recipe: 1.5oz Uji-Houjicha Green Tea-Infused iichiko Saiten* .5 oz Honey Syrup .25 oz Lemon Juice 2 dashes of Scrappy’s Cardamom Bitters Hot water

Glassware: Lemon Twist Method: Add all ingredients to a mug, top with hot water, stir gently, and then garnish with a lemon twist. Uji-Houjicha Green Tea-Infused iichiko Saiten* 4 tablespoons of Uji-Houjicha Green Tea 1 bottle of iichiko Saiten Method: Add the green to the bottle of iichiko Saiten, allow to infuse for four hours, strain, and store in a cool, dark place.

Page 85 | Food & Beverage Magazine v December Issue 2024

MUSIC MATTERS TO YOUR CUSTOMERS NEW STUDY CONFIRMS MUSIC CAN INCREASE REVENUE AND BUILD CUSTOMER LOYALTY

89%

OF MILLENNIALS SAID THAT GOOD MUSIC MAKES A MORE MEMORABLE EXPERIENCE

NEARLY

86%

70%

WOULD RECOMMEND THE ESTABLISHMENT IF THEY ENJOY THE MUSIC

86%

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

80%

OF MILLENNIALS SAID THAT HAVING NO MUSIC NEGATIVELY IMPACTS THEIR EXPERIENCE

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

IF GOOD MUSIC IS PLAYING FOR MORE INFORMATION ON HOW TO OBTAIN A BMI MUSIC LICENSE, PLEASE VISIT WWW.BMI.COM/EDE

NEARLY 80% WILL STAY LONGER

NEARLY 60% WILL BUY MORE FOOD OR DRINKS

70% MILLENNIALS 63% GEN X 56% GEN Z

BAR AND RESTAURANT OWNERS WEIGH IN

“

CHECK AVERAGE TENDS TO GO UP 5 TO 10% JUST BECAUSE PEOPLE ARE GETTING THAT 2ND OR 3RD DRINK. REVENUES HAVE JUMPED ALMOST 25% ON THE NIGHTS THAT WE HAVE LIVE MUSIC. -BRIAN BREWERY OWNER, COLORADO AND UTAH

”

“

WITH LIVE MUSIC (…)

THERE WERE MORE LIQUOR SALES, AND THAT’S A 75% PROFIT MARGIN. -THOMAS OWNER, FAMILY ITALIAN RESTAURANT ATLANTA, GA

”

“

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

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

”

TO VIEW THE COMPLETE SURVEY, VISIT https://www.bmi.com/pdfs/publications/2023/bmi-value-music--research-analysis.pdf * A QUANTITATIVE ONLINE STUDY BY BMI AND NATIONAL RESEARCH GROUP (NRG) WAS ANSWERED BY 1,000 NATIONALLY REPRESENTATIVE PEOPLE AGE 21+ WHO REGULARLY VISIT EDES (AT LEAST 3X PER MONTH). TO REPRESENT THE B2B PERSPECTIVE, NRG CONDUCTED SIX IN-DEPTH-INTERVIEWS WITH OWNERS, OPERATORS AND MANAGERS OF BARS AND RESTAURANTS.

December Issue 2024 v Food & Beverage Magazine | Page 86

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 & Off 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

For more information contact: Sarah Davidson Senior Vice President of Grocery sdavidson@ECRM.MarketGate.com or call 440-542-3033

Page 87 | Food & Beverage Magazine v December Issue 2024

DECEMBER ISSUE 2024

COVER IMAGE Crave Brothers Farmstead Cheese

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 DEBBIE HALL 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

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 with any other food and beverage or hospitality publication.

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Page 3 | Food & Beverage Magazine v December Issue 2024

December Issue 2024 v Food & Beverage Magazine | Page 4

CRAVE BROTHERS FARMSTEAD CHEESE CONTINUES PROUD HERITAGE MULTI-GENERATIONAL FAMILY-OWNED DAIRY FARM AND CHEESE FACTORY PRODUCE AWARD-WINNING CHEESES.

By Debbie Hall

Wisconsin has a rich tradition and history of cheese production and is widely recognized in popular culture for its cheese and dairy industry. Crave Brothers Farmstead Cheese is a proud, multi-generational family-owned business located in Waterloo, Wisconsin. They operate their own dairy farm (since 1980) and cheese factory (since 2001), producing award-winning cheeses using renewable energy generated on their farm. The products are of the highest quality and are made from the freshest milk available. Crave Brothers Farmstead Cheese offers a variety of farmstead cheeses, including the award-winning fresh mozzarella, mascarpone, chocolate mascarpone, Oaxaca, farmers rope string cheese, and fresh cheddar curds.

“We proudly participate in local, national, and international cheese competitions, where our products consistently earn prestigious honors and recognition. Our flagship cheese, Fresh Mozzarella, recently earned first place at the World Dairy Expo and second place at the World Cheese Championships—we take pride in representing our business, community, and state,” said Roseanne Crave, Sales and Marketing Manager and part of the second generation of the Crave family legacy.

A concern in the marketplace includes imitation dairy products, which can confuse consumers about what constitutes real dairy. These alternatives often claim to offer similar benefits but lack the nutritional value and simple ingredients found in real dairy. Crave Brothers is dedicated to educating consumers about the natural and nutrient-rich advantages of dairy, helping them make informed choices for their families while shopping.

Dairy farming is in a strong position compared to other agricultural sectors, with growth in both domestic and international markets. In Wisconsin, for example, the $52.8 billion economic impact of dairy farming is comparable to some of the largest global companies, according to a new industry report. Crave Brothers continues to be an industry leader and an economic driver in the community, investing in training and creating a positive work environment to attract and retain skilled staff.

Sustainability has always been a cornerstone of their farming practices, which maximize crop yields, produce high-quality feed for their herd, and ensure that their practices benefit both the land and the animals.

1 The research, The Contribution of Agriculture to the Wisconsin Economy: An Update for 2022, and The Contribution of Dairy to the Wisconsin Economy, completed by the UW-Madison Department of Agricultural and Applied Economics at the College of Agricultural & Life Sciences

Page 5 | Food & Beverage Magazine v December Issue 2024

December Issue 2024 v Food & Beverage Magazine | Page 6

They use manure from their cows and waste from their cheese plant to produce renewable energy. This energy is then returned to the grid, supporting the local community.

When it comes to their cows, Crave Brothers provides comfortable, year-round housing, which is key to their health and productivity. This includes everything from temperaturecontrolled barns to proper bedding and ventilation. Their commitment to sustainability extends to breeding, where they focus on genetic selection for cows to be born with superior health traits, ensuring they are productive and efficient for future generations.

Crave Brothers minimizes its environmental footprint through water conservation and expanding renewable energy use, such as anaerobic methane digesters. Efficiency is also a priority, and they are always exploring new technologies and methods to reduce waste and improve sustainability.

One of the most exciting sustainability initiatives they implemented in 2009 was their anaerobic methane digester.

They use manure from their cows and waste from their cheese plant to produce renewable energy. This energy is then returned to the grid, supporting the local community.

Additionally, the digester provides them with organic fertilizer for their fields, which helps maintain soil health. The digester also produces dry organic material, which they use as bedding for their cows, eliminating the need to truck in alternatives like sand or sawdust.

As a farmstead operation, they eliminate over 2,000 truckloads from the roads each year using their own milk and the coproducts from their digester. This reduction in transportation not only cuts down on emissions but also helps them operate more efficiently, reducing the environmental impact of trucking in materials.

Page 7 | Food & Beverage Magazine v December Issue 2024

Through these efforts—whether improving animal care, utilizing renewable energy, or reducing waste—Crave Brothers can operate in an environmentally responsible, economically viable, and sustainable way for future generations.

Sustainability is at the heart of everything they do at Crave Brothers, ensuring that they provide high-quality cheese and support the long-term health of the land, animals, and community.

Despite challenges, Crave Brothers Farmstead Cheese remains dedicated to promoting the true value of dairy farming—both through sustainable practices and the highquality products they produce. The goal is to show that dairy farming is not just a way of life but a responsible, innovative, and sustainable industry.

From a young age, George and his siblings were determined to follow in their father’s footsteps and pursue a future in dairy farming. They were keenly interested in cow nutrition, health, and milk production.

Growing up on their father Bob Crave’s dairy farm in Beloit, Wisconsin, the brothers gained a strong work ethic and a deep passion for farming through their 4-H involvement and hands-on experience. When George and Charlie, the eldest brothers, left for college to attend the University of Wisconsin-Madison’s Farm and Industry Short Course, their father sold his herd in 1974.

During their studies, the brothers met Professor Dave Wieckert, who would later become a key business partner.

In March 1978, George, Charlie, and Dave rented a dairy farm in Mount Horeb, Wisconsin, where they began building a herd of Holstein cows and laying the foundation for their future in dairy farming.

In 1980, George, Charlie, and Dave took a significant step forward by purchasing a farm in Waterloo, WI, and moving their herd to Crave Brothers Farm. Over time, as neighboring farmers began exiting the dairy industry, the Crave brothers expanded their operation by acquiring additional farmland and cattle.

As the herd and business grew, George and Charlie’s brothers, Tom and Mark, joined the operation, helping to further expand and strengthen the family business. Eventually, the Craves bought out their partner, Dave Wieckert, and Crave Brothers Farm was officially founded. The family’s commitment to quality dairy farming and growth set the stage for the success of Crave Brothers, a farm that continues to thrive today.

Today, Crave Brothers Farm raises 2,500 acres of crops and 2,000 cows and produces the farm-fresh milk used by Crave Brothers Farmstead Cheese for their farmstead classics.

December Issue 2024 v Food & Beverage Magazine | Page 8

“We’re excited about new opportunities to expand our product mix and grow our customer base. We’re always exploring ways to diversify our offerings and reach new markets while maintaining the high standards of quality and sustainability that have been the foundation of Crave Brothers. Whether through innovative new products or expanding our presence in new regions, we’re committed to continuing their business growth while staying true to our values,” said Roseanne Crave.

Crave Brothers Farmstead Cheese takes pride in the craft and care that goes into every product that leaves its dock, ensuring that each bite is a celebration of tradition, innovation, and outstanding flavor. Its products are available nationwide in grocery outlets, including Whole Foods Market, and online at cravecheese.com.

Page 9 | Food & Beverage Magazine v December Issue 2024

...Whether through innovative new products or expanding our presence in new regions, we’re committed to continuing our business growth while staying true to our values...”

SAID ROSEANNE CRAVE

SATURDAY, FEBRUARY 8, 2025 4:00PM-7:00PM CST NATIONAL WWII MUSEUM, NEW ORLEANS, LOUISIANA BUY TICKETS HERE!

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