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INDUSTRY NEWS

While the value of being involved in the Super Bowl—hands down America’s largest annual sporting event—is not lost on companies and brands in this country, for The ONE Group and STK restaurants, Super Bowl is a lot more than offering a cocktail special or having a viewing party on-premise. Instead, they are in the business of feeding the Super Bowl as the exclusive food vendor for VIPs attending major Super Bowl events, including On Location Experiences’ Super Bowl party on game day at the NRG Center, and being the official food purveyor for the VIP attendees of the DirecTV and Pepsi three-day concert series leading up to the big game. STK has become a serious player in catering to the sports set. The company as a whole does big business in off-site activations (which you can read about here and here), and they are currently gearing up for the big event in Houston. From an operations standpoint, here’s what this looks like:

Food & Beverage Magazine |February 2017

• Hiring over 800 employees in the local Houston area to staff the events (STK-only staff, not servicing other vendors) • Over 40 STK team members flying in from across the US to staff and oversee the events, from chefs, to marketing personnel (many of whom are in fact ALREADY on-site getting ready, training staff etc.) • Serving over 50k people within a four-day window…that includes roughly 1100 lbs. of ribeye, 720 lbs. of potatoes, approx. six hours spent preparing risotto, 900 lbs. of pork, and the list goes on!

INDUSTRY NEWS

STK is in a unique position as a national restaurant brand to bring what they do in their 11 locations nationwide to a broad and hungry audience, all without being a formal catering company OR local Texas chef/brand. Having participated in these large scale Super Bowl events for the last three years, the brand knows that is also makes a valuable impact on the local economy via hiring local talent and utilizing local purveyors when possible. Plus, STK is working with the Houston Food Bank to donate all left over items from the events in 2017.

w w w. f o o d b e v m a g . c o m | F e b r u a r y 2 0 1 7

Food & Beverage Magazine |February 2017

Sweet, flavorful and fresh ! We believe that variety is the spice of life.

give you the variety you need for colorful

So naturally, we created this mixed bag

salads, stir-frys, and salsas. These firm,

of our favorite MAESTROÂŽ sweet bell

flavorful and fresh peppers are easy to

peppers in yellow, orange and red, to

prepare, and even easier to devour.

r e p u S

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BEVERAGE NEWS

LUXURY WINES AND SPIRITS MARKE T IS EXPECTED TO REACH $1,122,578 MILLION, GLOBALLY, BY 2022 Luxury Wines and Spirits Market Report, published by Allied Market Research, forecasts that the global market was valued at $812,108 million in 2015, and is expected to reach $1,122,578 million by 2022, supported by a CAGR of 4.8% during the forecast period 2016 - 2022. The wine segment was a major revenue contributor for global luxury wines & spirits market in 2015. The European region held the leading position in the global market in 2015, and is expected to maintain its lead during the forecast period. The consumption of luxury wines and spirits has seen a significant growth in the past few years. Further the use of technology has enabled to select the finest quality of raw materials for fermentation process to yield quality wines for aging process and consumption. Besides, with increasing disposable income globally and premium pricing of the products has provided huge profit opportunities for the manufactures of the market. However, the stringent regulations regarding the advertisement and distribution of wines & spirits are expected to affect the market growth during the forecast period.

The wines segment is expected to grow at a faster rate during the forecast period, as the market currently offers alcoholic drinks such as vodka, gin, rum, and brandy and has more alcohol by volume (ABV) than other alcoholic beverages. The market has seen a significant growth, owing to increase in popularity of cocktail drinks. Moreover, they are being preferred over beers and other alcoholic beverages due to growing popularity of cognac and tequila. However, there is a decline in the growth of rum and vodka.

Food & Beverage Magazine |February 2017

I N D U S T R Y P R O M O T I O N S 17

KEY FINDINGS OF LUXURY WINES AND SPIRITS MARKET

blended bourbon whiskey

• The spirits segment occupied the highest share in 2015, and is estimated to grow at a CAGR of 4.2% in terms of value during the forecast period. • Japan is the leading consumer of luxury wines & spirits accounted for approximately 24% of the Asia-Pacific market, followed by China. • The wines segment is estimated to expand with the highest CAGR of 4.4% in the product type segment in terms of value during the forecast period. • The European region accounted for more than two-fifths of the global luxury wines & spirits market in 2015. • U.S. is the leading market for luxury wines & spirits in the North American region, growing at a CAGR of 4.9% in terms of value during the forecast period. The European luxury wines and spirits market is largest among all other geographical regions. Furthermore, the consumption of alcoholic beverages at various social gatherings such as parties, marriages is more and provides profitable opportunities for the manufacturers. Moreover, with growing popularity of sports such as football and tennis, where audiences are often seen consuming alcoholic beverages is further expected to grow this market in the near future. The key market players adopted diverse strategies such as product launch, expansion, acquisition, joint venture, partnership, and investment to gain competitive advantage in this market. The prominent players profiled in this report include Diageo, Pernod Ricard, Bacardi, BrownForman, ThaiBev, Campari, United Spirits, HiteJinro, Beam Suntory Inc., and Edrington Group.

& Stir

Food & Beverage Magazine |February 2017

INDUSTRY LEADERS

F&B MAG PM

EVERYONE HAS A STORY. TELL US HOW YOU KNEW YOU WANTED TO ENTER THE FOOD & BEVERAGE FIELD. WHAT WAS YOUR “LIGHT BULB” MOMENT?

My lightbulb moment to start Chomps came when I went to the CrossFit Games in 2012. There were thousands of people – the fittest crowd I’d ever seen in my life. They were all die-hard about the sport, fitness and nutrition. I had some previous experience in the food and beverage industry, and I was trying to come up with the next great product. By 2012, I had my target audience in mind with the CrossFit & Paleo space.

As a kid, I ate way too many Slim Jim’s and thought to myself that if I could make a much healthier version, it would sell really well into these communities. Selfishly, it would also be convenient to have a constant stash of inventory on hand for my own enjoyment. F&B MAG PM

F&B MAG PM

CAN YOU NAME A PERSON WHO HAS HAD A TREMENDOUS IMPACT ON YOU AS A LEADER? WHY AND HOW DID THIS PERSON IMPACT YOUR LIFE?

As cliché as it sounds, my parents have had that impact on me. They both dedicated their lives to helping other people a long time ago. As I was growing up, my father was a Deacon in our church, and now he’s the Executive Pastor; my mother is the Director of Counseling at a church in Winston-Salem, NC. They’re also the ones that can take credit for my work ethic. In addition to all of the work at the church over the years, my parents somehow both worked full-time jobs while raising four wild kids. Now that I’m older and a father myself, I’m beyond impressed by them. I’m not quite sure how they pulled it all off.

WHAT ARE THE MOST IMPORTANT DECISIONS YOU MAKE AS ONE OF THE LEADERS OF YOUR ORGANIZATION?

As a small company that has experienced explosive growth in a short period of time, our focus is to scale quickly without losing control. We’ve built an amazing support network of outsourced resources that help to keep us running and growing. By tapping third-parties to handle things like marketing, order fulfillment or data collection, we’re able to stay extremely lean without sacrificing the national coverage we need to be successful. One such resource we’ve found extremely valuable is Mobee, an application that uses crowdsourcing to collect invaluable insights in retail stores that sell our products. This technology allows a small company like ours to have “boots on the ground” nationwide, quickly and at low cost.

HOW DO YOU ENCOURAGE CREATIVE THINKING WITHIN YOUR ORGANIZATION?

Whether it’s an internal hire or an outsourced resource, I don’t hire either unless I'm 100 percent confident that the person or partner is right for the job. I know that if I do a good job at hiring, I won’t have to micromanage later on; if I don’t hire right, that’s on me. We always set specific KPI’s and periodically review performance, but for the most part, we like to empower the team to use their own talents and creativity to get the job done.

F&B MAG PM

AS CEO., WHICH DO YOU THINK IS MOST IMPORTANT TO YOUR ORGANIZATION— MISSION, CORE VALUES OR VISION?

These are all very important to any successful business, but I believe that it’s our core values that have led to our success. Chomps operates according to a higher purpose, which is to benefit everyone involved in our company, including customers, suppliers and employees. All of these groups can expect quality, passion, transparency, honesty and appreciation from our organization. We are by no means perfect, but we are cognizant of the mutual benefit in treating others as we wish to be treated.

w w w. f o o d b e v m a g . c o m | F e b r u a r y 2 0 1 7

F& RB O NMTA G O AF ZTI N H E Q&A HOUSE

21 SPICES, BOSTON, MA

Food & Beverage Magazine |February 2017

# P E R F EF C Y PA LGAATZEI N D ECQ&A HEFS & TB LM

Q&A with

Chef Asif Rasheed Syed F&B MAG • ARS •

WHY CHOOSE FOH DISHWARE? Cooking is like painting. A beautiful piece of art needs a frame which underlines its beauty. The right dishware enhances the culinary experience and makes dishes look as beautiful as they taste - the perfect harmony

F&B MAG • ARS •

HOW IMPORTANT IS PRESENTATION? Presentation is the key if you want to take your culinary talent to the next level. All senses need to be involved including the eye. There fore the presentation is crucial. As I mentioned before, it is all about the harmony of our culinary art.

F&B MAG • ARS •

WHAT IS YOUR FAVORITE LINE FROM FOH? I like the Origami collection. I feel that it fits well with my contemporary Indian cuisine and dishes. I personally like also the Kiln collection, which is different from the regular plain white porcelain.

F&B MAG • WHAT IS YOUR FAVORITE WAY TO PLATE? ARS • I like it colorful but simple! My plates need to reflect the Indian

culture - a harmonic dance of colors and spices without being overwhelming.

F&B MAG • DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? ARS • In order to keep being innovative in your plating, keep pushing yourself out of your comfort zone and try new things.

F&B MAG • ARS •

WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? I actually have an art background. I realized in school that cooking helped me express my artistic nature and in the same time filled other people with joy.

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WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? A Saffron is my favorite ingredient

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WHO WAS YOUR GREATEST COOKING INFLUENCE? My Mother. Her cooking still amazes me.

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WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? I don’t drink but Chassagne Montrachet and Cote Rotie

F&B MAG • WHAT IS YOUR FAVORITE DESSERT? ARS • Indian Rice Pudding

Q&A with w Chef w w .Syed, f o o d bContinues e v m a g . c oOn m Next | F e bPage ruary 2017