Food & Beverage Magazine - February Issue 2022

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FEBRUARY 2022 COVER IMAGE Charles Barkley - Redmont Distillery Photo: William Holmes IV



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. “” 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: 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.



Contents February 2022 Inside this issue 05

Building an Empire | Cover Story


Kowbird Takes Flight


Foodservice Leadership in 2022


Retain Staff and Earn More


Save The Bees Documentary


Mothers In Food Emanating Power

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Dear Restaurateur


The Simple Solution to Jerks In The Workplace


Recipe Of The Month: Saffron Milk Pudding


On the Road to Recovery


Turkish Dried Fruits


Olives of Spain


Bringing The Heat: Charlotte Flair


Double Cover: Adentro






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BUILDING AN EMPIRE Charles Barkley gives back to his home in Alabama with Redmont Vodka.

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By Debbie Hall

Charles Barkley, former NBA basketball player and current television analyst, has expanded his portfolio investing in Redmont Distilling Company in his home state of Alabama. His hometown of Birmingham (Alabama) embraces him as their favorite son as he brings business and employment with the distillery and its spirits. Birmingham is also considered one of the top food destinations in the country and one of the best cities in the United States to visit. Perfect timing as Birmingham, affectionately referred to as “The Magic City,” prepares to host the World Games 2022, an Olympic-style event to feature competition in 34 sports with athletes from more than 100 countries. As the official vodka of The World Games 2022, Redmont Distilling Company is ready for its introduction to the world and will be releasing special edition bottles to commemorate the games.

“I have wanted to buy a business located in Alabama for several years. I still have family there and my financial advisors are in Birmingham. So I wanted to invest in my community,” explains Barkley.

Redmont Distilling Company, the first legal distillery in Birmingham since prohibition, recently opened its new Avondale (Birmingham) distillery. Barkley became a majority owner in August 2019, with the business now minority-owned and led by a woman. However, Redmont Vodka is more than just an endorsement deal for Barkley. “I wanted to put my name on a business and own that business,” he says. “I had to explain to distributors that I just didn’t put my name on a vodka but that I am a majority owner of the distillery.” “I have wanted to buy a business located in Alabama for several years. I still have family there and my financial advisors are in Birmingham. So I wanted to invest in my community,” explains Barkley. “Then this opportunity came up with Redmont and I am very happy that I invested in the distillery.”

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Barkley really enjoys spirits, especially vodka, and originally planned on marketing Redmont Vodka only in the region. As its success grew, distribution was expanded first in the southeast with plans to reach every state. He is also proud that the distillery is minority-owned. “It is important for minorities to own businesses as entrepreneurs and not depend on working for others. That is a big deal and very important to me.” Redmont Distilling Company also supports minority-owned businesses in all areas of operations. The World Games 2022 will be the 11th World Games and will feature 34 official sports in 54 disciplines (including wheelchair rugby and tug of war), which will be contested at 30 venues across the Birmingham area July 7-17. Along with Redmont Distilling Company named as the official vodka of the World Games, Barkley will serve as an honorary co-chairman of the World Games, along with singer Randy Owen, lead singer for the country band Alabama. “The World Games will be great for Birmingham. The city is very significant to the state and the country,” says Barkley. “We have a great mayor, Randall L. Woodfin, who is young and doing wonderful things for the city. He is one of the reasons I wanted to be involved with the business community in Birmingham. He actually encouraged me to invest in Redmont.” There is an opportunity for someone to win the World Games experience including a travel voucher, World Games tickets to selected events and meet Charles Barkley at the opening ceremony in Birmingham. To be considered, a video of the person experiencing Redmont Vodka with hashtag #RedmontChallenge needs to be uploaded on social media. Eleanor Estes serves as Chief Executive Officer and her husband Claude Estes as Company Manager and Chief Financial Officer in the distillery. “I am thrilled that we are minority-owned and led by a woman,” says Barkley. Redmont Vodka is corn-based, making it gluten-free, and distilled eight times through advanced carbon filtration systems. Its aim is clarity in taste, color, and smell. Redmont features the purest reverse osmosis water to blend its vodka to 40 percent ABV 80 Proof. “I wanted our vodka to be unique and smooth with a clean taste,” says Barkley. “We conducted a taste test comparing our vodka to the No. 1 vodka (Tito’s), and our vodka tasted better.”

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I am thrilled that we are minorityowned and led by a woman,” says Barkley.

The distillery was named after Birmingham’s Red Mountain to honor the history and culture of the city and as an inspiration for founders Stephen Watts, Jake Hendon, and Jonathan Guidry. Red Mountain offered three elements necessary to make iron, including limestone and coal, as well as the red ore formed more than 400 million years ago. As the only place in the world where all three were found in such proximate abundance, the city of Birmingham was founded in 1871. Watts, Hendon, and Guidry began to distill Redmont Vodka and Vulcan Gin in 2015 in small batches at its Birmingham distillery. The vodka hit the shelves in early 2016 and found local success, which led to Barkley’s interest. The revitalization of downtown Birmingham has transformed several historic buildings into restaurants by local chefs. Fivetime James Beard finalist Rob McDaniel, who grew up 80 miles from the city, opened the contemporary Southern grill Helen inside a 1920s shotgun-style building. The Essential has been opened by Southern-bred chef Victor King and pastry chef Kristen Hall. They have partnered with farmers to serve vegetable-heavy dishes, homemade pasta, and delicious desserts.

Urban Supply reimagined a century-old warehouse in the Parkside neighborhood as a mixed-use development with restaurants, bars, shopping, and fitness studios. City Walk BHAM will add markets, green spaces, and food trucks in the city under Interstate 59/20. Barkley played 16 seasons and became an 11-time NBA All-Star, an 11-time member of the All-NBA Team, and the 1993 NBA Most Valuable Player (MVP). During the NBA’s 50th anniversary, Barkley was named one of the league’s 50 Greatest Players and one of the 75 Greatest Players in NBA History for the league’s 75th anniversary. “I really appreciate the people of Alabama. They have been so supportive of me and the vodka and gin,” explains Barkley. “They have been amazing and I believe Birmingham is ahead of the curve when it comes to spirits, food, and culture.” Redmont Vodka is available online and in Alabama, Mississippi, Georgia, Florida, New York, New Jersey, Louisiana, and Texas. Visit and follow on Facebook @ redmontdistilling, Instagram @ redmont_vodka, and Twitter @ RedmontVodka.

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Kowbird, a soul-infused, family-owned fried chicken joint from barbecue phenomenon Chef Matt Horn, opens in Oakland, Calif. on Friday, January 14. The second concept under the Horn Hospitality Group umbrella, following his game-changing first brick + mortar restaurant Horn Barbecue, Kowbird pays homage to the Southern comfort food Horn enjoyed with his family as a child. “For me, fried chicken represents soul and love. Growing up, it was a dish that would bring my family together. Whether after church or in the backyard with friends, it was always centered around love.” says Horn. “To open a fried chicken concept in my home of Oakland is personal to me, it bridges family, love, soul, and good food.” Horn also wants the community to feel at home when at the restaurant. Opening in the former Pretty Lady diner, the design of Kowbird pays tribute to both the foodways of the South and

the storied history of space. Horn maintained original elements throughout, from the classic U-shaped counter from the 1940s, to the funky green tiles in the kitchen, while adding murals and images of black farmers in the South, an homage to Horn’s family roots. With a nod to the classic diner, guests are encouraged to order at the register and enjoy their meal indoors around the counter, take their meal to go, or enjoy in Kowbird’s outdoor seating space. CRISPY, CRUNCHY, CRAZY GOOD CHICKEN Matt Horn keeps the menu at Kowbird straightforward, bringing his renowned commitment to excellence to fried chicken, and putting his touch on featured dishes from his childhood. The menu will feature Matt Horn’s signature buttermilk fried chicken in various versions, all served on a potato bun and accompanied by house-made pickles. Variations include the traditional Southern Bird, the Honey Bird, finished in a pickled February Issue 2022 v Food & Beverage Magazine | Page 12

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“For me, fried chicken represents soul and love. Growing up, it was a dish that would bring my family together. Whether after church or in the backyard with friends, it was always centered around love.” says Horn.

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mustard seed-honey sauce, the Early Bird, featuring chicken thighs, Southern-style gravy and a fried egg, and finally, the Hot Bird, finished and dusted with dried, fermented chilis, which Horn describes as HOT, but not unbearable. Non-meat-eaters need not fear the chicken; Horn has created an Oyster Mushroom Vegan Sandwich, made with crispy fried oyster mushrooms with special seasonings, a plant-based “aioli” and carrot slaw. Beyond the bun, the Kowbird menu will include a standout Chicken & Buckwheat Waffle offering, featuring original or hot chicken served with a puffed buckwheat waffle and topped with honey butter, a Wings & Fries plate, and, on Sundays, a specialty Fried Catfish Sandwich, original or Nashville Hot. Side dishes bring together classic comforts and Southern indulgences, including Fried Cabbage with Country Bacon, a fresh Chicory Slaw with Pumpkin Seed Vinaigrette & Citrus (v), a creamy white Mac & Cheese made with Havarti, Provolone and Gouda, dusted with crispy dehydrated chicken skins, Fried Gizzards and Steak Fries. For dessert, bite into a crowd-pleasing Candy Apple or Salted Caramel Apple w/ Peanuts, or opt for a classic slice of Pecan Pie. The menu is rounded out with house-made lemonade and sweet tea, with beer, root beer and cream soda all on tap. Taking his commitment to quality and flavor one step further, Horn is also working on setting up his own apiary at the restaurant, bringing in Bay Area bees to source the restaurant’s own honey.

Matt Horn keeps the menu at Kowbird straightforward, bringing his renowned commitment to excellence to fried chicken, and putting his touch on featured dishes from his childhood.

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CHEF MATT HORN Matt Horn is a leading authority on barbecue, drawing acclaim from barbecue aficionados and media across the nation with his own California-style. Horn grew up in Fresno, California, where he spent much of his free time honing his signature barbecue technique in his grandmother’s backyard, learning about the family’s Southern roots and teaching himself through a rigorous process of R&D. A self-driven entrepreneur, Matt got his start popping up wherever he had the opportunity to serve his barbecue – from breweries to wineries to churches and farmer’s markets, quickly becoming beloved to the San Francisco Bay Area in the process. In October 2020 he opened his first restaurant, Horn Barbecue, in Oakland, which drew instant acclaim from loyal fans and both local and national media. In 2021, Matt Horn was named one of Food & Wine’s Best New Chefs in America, and Horn Barbecue was named one of Esquire Magazine’s Best New Restaurants in America and landed a coveted Michelin Bib Gourmand designation. Matt is the founder of the Horn Initiative, a nonprofit dedicated to food equity and social justice, which

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daily feeds people in need free lunches of barbecued brisket and other dishes. Spring 2022 will welcome the release of Horn’s first cookbook: Horn Barbecue: Recipes And Techniques From A Master of The Art of Barbecue. He lives with his family in the Oakland area. ABOUT HORN HOSPITALITY GROUP (HHG) Founded by renowned Chef Matt Horn, HHG is the parent company of a group of restaurant ventures and creative partnerships in the Bay Area and beyond, building with a commitment to black excellence and purpose. Under the culinary leadership of Chef Matt Horn, all HHG restaurants will integrate the traditions of Southern foodways with the palate-changing innovations of California cuisine.

“To open a fried chicken concept in my home of Oakland is personal to me, it bridges family, love, soul, and good food ” says Horn.

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All branches of the foodservice industry have had to take major steps to adapt to the current global circumstances presented by the pandemic. The need to remain competitive is not enough. Now it is a matter of survival. The best way to combat the multiplying business risks of any foodservice operation is to be able to react and transform in an instant. Innovative business practices are key throughout the industry. Operations are becoming more and more digitized to ensure that brand standards survive during the labor shortages of the “Great Resignation.”

Operations are becoming more and more digitized to ensure that brand standards survive during the labor shortages of the “Great Resignation.” Leadership’s enforcement of innovation and new policies is also vital. Every aspect of the organization must adapt and evolve for survival. A proactive mentality and risk mitigation strategy are essential—and food safety technology is the solution. It’s important to be able to predict fluctuating equipment temperatures and mitigate potential failures, especially in the back of house. To achieve this, your team needs the proper training and tools to maintain active safety controls and efficient workflows.



The labor shortage means hiring new, very inexperienced employees that will need to quickly come up to speed on daily workflows. These new employees will require easy-to-use tools to complete food safety and cleanliness checks consistently and accurately. Automated operational tools and workflow checklists ensure adherence to best practices and brand standards while using half the staff and cutting processing time.


How do you know if all your locations are adhering to the upgraded sanitizing standards? ComplianceMate captures these processes and checklists directly within the application, documenting and validating that the appropriate cleaning actions have been taken on time and according to standards.


Now that the workflow has shifted to more delivery, drive thru, and takeout, the risk of food temperatures falling into unsafe temperatures while it waits becomes a reality. Automating those related workflows ensures that safety standards are being met and checklists are completed as required and service levels remain high.


While you used to have to visit every location, now with ComplianceMate’s hierarchical view, you can see all your locations’ activities, alerts, and compliance to brand standards, without the need for travel. The dashboard provides customized views based on the users’ role. Following and reviewing automated standardized workflows and best practices will help your teams survive and thrive as they work through the maze of changing conditions, standards, and ongoing challenges.

Many foodservice brands have been unable to survive. In fact, the National Restaurant Association reports that roughly 80,000 restaurants have already permanently closed. Those that have survived must meet the consumer demand that their food is safe no matter what the format of delivery. Brands that can assure this level of safety ultimately gain the trust and loyalty of those consumers, which is a huge advantage in this volatile environment. So, how can you compete in and navigate through the evolving challenges of the pandemic? Here are five strategic survival tactics.


What you need is an application, like ComplianceMate, that automatically aggregates current guidelines and updates them all in one place in real time. This allows you to keep up with the constantly changing health experts’ recommendations and best practices.

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

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Do your servers understand how to sell and talk about wine? Learning how to talk about wine, selling, and serving means that everyone is making more money. A server can double the guest check total and increase their tip by merely making the right wine suggestions to customers. How do you make the time to educate them? What if you could outsource that to a proven program that takes less than 3 hours and will change the lives of the people that work for you? Here is the answer, Culinary Wine Institute. CWI focuses on making it simple for employers by providing an online tutorial that will inform, educate and prepare your staff for increased wine sales.

By Pamela Wood

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Meet Natalia. Natalia was hired for a seasonal server position at Deer Valley Resort, a premier ski resort in Utah, known for exquisite cuisine at highly rated restaurants. Natalia is studying hospitality and came to the US from Argentina on the J1 exchange program to further her experience in the industry. Natalia works at more than one of the resort’s restaurants, she is not at the same restaurant each shift. The resort has five restaurants ranging from American grill to fine dining. Needless to say, the learning curve can be a bit overwhelming and each restaurant has its own unique wine list.

Hear what a couple of CWI students have to say: Janica is a server at the Union Grill, your average casual cuisine restaurant with a decent wine list. She has 15 years of experience, knows her customers and her menu quite well. But there is one thing missing, Janica does not drink. She has never had wine and this has always been her ‘achilles heel’ at her job. Janica tells us when customers would ask for a wine with their menu selection she would graciously go get another server, whom she assumed knew about wine to assist her table. Awkward situation for both the server and the customer. This was all about to change when Union Grill decided to put their servers through CWI’s basic course, Janica included. A couple weeks after taking the class, we caught up with Janica to see how it was going on the floor. Here’s what she says

The food and beverage operations manager chose to put their staff through CWI’s course so that every server could be on the same page and learn how to serve the guests no matter which restaurant they were scheduled to work at. Over the course of two weeks all the servers went through the course and, in seeing Natalia again, we asked if she felt the course helped her education in wine.

Her reply: “The CWI course has given me the basic knowledge of wine pairing, without being overcomplicated. I feel confident in suggesting wine for my guests’ specific tastes, and helping them select the perfect match for their dining experience.”

- Natalia, J1 exchange server

“I was very skeptical at first. Since whenever guests used to ask me for wine suggestions, I would find another server to help them. But after passing your course, the other night I had three people at one of my tables. They asked me what wine they should order. I looked at their meal choices and I was able to make a suggestion. They liked it so much, they ordered a second bottle. My tip was $25, instead of the normal $10-$12, and that’s a tank of gas in my car. This course has helped at every table that asks about our wines. Who knew that someone like me could be able to feel comfortable suggesting wine to customers, thank you.”

- Janica, Union Grill

CWI circled around to the F&B operations manager to find out if he felt the course was a benefit to his staff and the resort: “Setting aside the increased revenue, saving our servers and the resort embarrassment in front of our guests is alone worth the investment.” - Clint, Resort Restaurant Operations Manager Wine sales can boost your bottom line in a big way but servers need to be taught how to confidently talk about wine as well as provide proper table service. Culinary Wine Institute, (CWI), trains your servers with simple-to-use knowledge-based tips and tools that help boost wine sales. Their program is effective, engaging, proven, time-saving, affordable and guaranteed*. You can get more information and schedule a call by visiting to view their *guarantee promise. Get started today by emailing with questions on pricing plans, ease of use and the importance of the certification. Culinary Wine Institute, 2100 Park Ave. #682594, Park City, UT 84098 Pamela Wood, CEO and Director of Education is a Certified Sommelier, a Certified American Wine Expert and one of only 447 Certified Wine Educators worldwide.

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HONEYDROP INC, the original honey infused lifestyle company, is set to premiere a short documentary entitled “Bee the Change” in partnership with

Honeydrop, a lifestyle health and wellness brand offering consumers the benefits of raw honey infused in premium products will feature their short documentary produced by their newly formed media group entitled “BEE THE CHANGE” ft. Beekeeper Paul Hekimian at the 2022 Mammoth Film Festival on February 5, 2022 during the 4-day festival held in Mammoth Lakes, CA. The documentary kicks off the announcement of Honeydrop’s long term partnership with in which Honeydrop will be annually donating a portion of all sales to the foundation’s cause. Honeydrop is an active lifestyle brand made with the highest quality ingredients with the goal of supporting your healthy lifestyle while trying to leave the planet a better place than how we found it. Honeydrop’s cold-pressed lemonades are never heated, made with just a drop of raw honey, and contain just 4g of sugar & 16 calories per bottle. Honeydrop has also recently launched a new line of Manuka Honey infused lip balms this fall with plans of more product expansions in coming months.

Additionally, they support the most important friends, the honeybee, by providing a portion of proceeds from every product purchased to to help SAVE THE BEES. To learn more, visit “I’m thrilled to have partnered with Honeydrop on this documentary which will cast a wider net about the importance of Saving the Bees and how we can all do our part in making a difference locally and globally. As I like to say, is the “Lorax” of the Bees as they need a voice to help protect them or we would not “Bee” here literally without them. Yay Bees!” Says Beekeeper Paul Hekimian. Launched in 2021, Honeydrop Media Group is on a mission to create first class content promoting the brand’s message & image across all verticals of the entertainment industry through original storytelling that truly captivates the viewer. “BEE THE CHANGE” is the first of several projects to debut that Honeydrop Media Group has in development. The documentary shot by Jonny Kovel, stars renowned beekeeper Paul Hekimian, the Director of, and is narrated by actress Sabina Gadecki & country music star Tyler Rich. “BEE THE CHANGE” felt like the perfect stepping off point for the Honeydrop Media Group. It’s an entertaining documentary which highlights a cause that our company has supported from the start and a mission that all of us should care about, SAVING THE BEES.” Says Lane Cheek, President of Honeydrop Media Group. “We wanted to bring important knowledge in a fun and engaging way to make the biggest impact for our environment in partnership with Too often the message of these crucial causes gets lost due to stale content that leaves the viewer bored and disengaged. The purpose of this documentary is to leave the viewer positively motivated.”

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Recognized nationally with Food & Beverage Directors and Managers for Increasing wine sales with our online server training program. Culinary Wine Institute’s online training is Effective Engaging Proven Time Saving Affordable Guaranteed* CWI’s Online Wine Sales Training & Certification course, 70% off with our Jumpstart Program, regularly $119 now only $37! "The consistent, professional and fun wine training CWI provides to us are an important part of education for both our new and senior wait staff." ~ Hans, Restaurant Owner CWI’s online training program is designed specifically for the service industry. To give servers knowledge and an understanding how to profit from wine sales. Visit: & start seeing results in your bottom line! *learn more about our guarantee and training programs on our website or inquire @

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By Matt Robinson

Though March is generally International Women’s Month, we at F&B like to stay ahead of the curve by providing a platform to some of the strongest, most progressive women in the industry. “I think it’s a great thing that awareness continues to be raised on the underlying discrepancies in the food and beverage industry that in some areas are historically male dominated,” says Kara Landau, CEO and founder of the “functional” snacking brand Uplift Food (https://upliftfood. com). When she was working as a consultant in the food industry, Landau admits that she, “never even thought about the fact that my gender was playing a positive or negative role.” When she launched her own businesses, however, she says that it became, “significantly more evident that I was part of a minority simply due to my gender.” “I find as a woman with a new company, it has been difficult to get others to take me seriously and to understand my vision,” adds Brittany Baker, CEO of the allergy-sensitive baking company FOMO ( By way of example, Baker recalls when she went looking for space for her dedicated allergen-free commercial kitchen, “there were many landlords who were unwilling to take a chance on a female owned start-up.” In fact, she also recalls more than one male landlord asking if her husband or father could come to help negotiate and finalize the deal. “It felt insulting and almost comical,” says the former lawyer, noting that one landlord went so far as to try to explain to her what a percentage was. Many female food entrepreneurs have faced similar challenges. Award-winning plant-based chef Joanne Young ( suggests that, “most of those challenges are found in the back of the house in restaurant kitchens, where male dominance has been the norm.”

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Mona Ahmad of Mona’s Currynations (www. - a line of restaurantinspired, clean-ingredient frozen Pakistani and Indian meals - has also noticed few women, especially minority women such as herself, are in senior roles in food manufacturing. She is grateful that the factory her company utilizes has a female manager and production team who work from 7AM to 2PM so that they can all have appropriate worklife balance.

“I find as a woman with a new company, it has been difficult to get others to take me seriously and to understand my vision,” - Brittany Baker

“Partnering with this female team,” Ahmad suggests, “has made it easier to communicate and understand what we are trying to achieve.” Brittany Baker and her co-founder of Littlemore ( are still working full-time in demanding jobs while also running this new business. In addition, Joana Fraser is a practicing pediatrician with Boston Children’s Hospital and a clinical instructor at Harvard Medical School. Fraser’s partner, Lauren Bain, is an MBA with a background in finance and management consulting. In addition to having challenging jobs, they have five children under the age of five. While they admit to being “insanely busy,” they both conclude that they “wouldn’t have it any other

way.” “The food industry has traditionally been a maledominated space,” Bain observes, “but we truly believe that our experiences as women and mothers have uniquely positioned us to launch Littlemore.” Similarly, Gina Lommerin of Jaxs Snacks (https://getjaxs. com) says she is “proud to say I am a woman in the food space,” and gratefully adds that she has been “inspired by other successful women across all industries.” Apparently, both Littlemore and Jaxs were inspired by family, as both foods were created to offer both children as well as adults better options for nutrition and food sensitivities. “The snack aisle is failing our young children,” Fraser maintains, citing highly-processed, salt- and sugar-filled foods that are not portion controlled and that often are considered “healthy” snacks by parents, schools, and other stakeholders. Combining her motherly desire to help children eat better and her medical understanding of how to make this happen, Fraser created a plant-based food with only four ingredients that is healthy and delicious for all ages. When Lommerin’s daughter, Jax, was diagnosed with several food allergies, she was faced with the challenge of finding safe, healthy snacks that she would actually eat. As so many available snacks contained some sort of allergen (e.g., dairy, nuts, etc.), Lommerin created a gluten- and nut-free kids trail mix that is free of all major allergens and tastes just as great as the more processed varieties. “It fills a unique need for school-safe snacks,” Lommerin suggests.


Gina Lommerin created a gluten- and nut-free kids trail mix that is free of all major allergens and tastes just as great as the more processed varieties.


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As a mother of three, Ahmad also faced significant personal challenges when trying to start her own business. “I am a mom first,” Ahmad asserts, recalling having her twins bouncing on her knees as she typed an early business plan and hosted business meetings at playgrounds. She especially remembers such a meeting at which her colleague ridiculed her for bringing her children. “It was so ironic,” she suggests, “especially since all their advertising focused on how important family is.” Young also cites the additional challenges that are involved for food entrepreneurs who are also mothers. “Getting food out in a timely manner and getting dinner on my own table sometimes feels like an impossible feat,” she admits, but explains that, just as she does for the families and companies for whom she caters her fresh, plant-based menu, she often prepares meals ahead of time for her family as well. As to whether the extra work is worth it, Young says it is. Young knows that her efforts not only inspire people to eat more healthy foods but also “inspire other young woman to fulfill their dreams and not let societal norms hold them back.”


...I find the best practice to deal with people who doubt me or my vision is to just power ahead... Young has experienced the benefits that come from her fellow food-makers sharing “tips and tricks” and supporting each other through the journey. A challenge for Ahmad has been the confusion around resources that are allegedly intended for female entrepreneurs. “It is not clear what these resources are and who would have a complete list of these resources,” she maintains, “so many times we don’t even know that they exist.” Many women in the space still have trouble connecting to those who they need to get their companies off the ground. Fortunately, many find ways to overcome these challenges as well. “I find the best practice to deal with people who doubt me or my vision is to just power ahead,” Baker asserts. Landau suggests that many women have been able to gather power from the community they have built and also from the growing cadre of men who see the value in their ideas and want to support them as well. “[They] make a concerted effort to both support and raise women up,” Landau observes, “so that they can bring their unique value to influence the progression of the industry.”


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Ines Chattes, Chef /owner of Miami’s popular Open Kitchen ( ), was recently appointed Culinary Director of the recently-kashered UN Plaza Grill (https:// Chattes cites the physical and mental strength and endurance involved in cooking and running restaurants and encourages her fellow women to, as Baker said, “just power ahead.” “We need to work harder to prove that we can do the

I have continued to focus on finding the best people for their respective roles within the company,” she maintains, noting how “balanced” her company is.”

job just as good as any male in the kitchen,” Chattes insists. While she hopes that any professional will be “fully valued by [their] experience and qualifications only,” Chattes also suggests that her female colleagues, “bring the will and the drive to work harder everyday, attention to detail, and the capability to multitask.” Landau thrives to assemble her team based upon talent. “I have continued to focus on finding the best people for their respective roles within the company,” she maintains, noting how “balanced” her company is.” “I believe both genders bring innate unique strengths that when pieced together correctly can enhance everyone’s abilities to succeed. “Ultimately I believe I am bringing them in on an opportunity that I trust will be valuable to them too,” she says, “therefore I know deep down I deserve those that believe in me!” Of course, another challenge has been COVID, especially for those who launched just before or even during the pandemic. “FOMO lajunched midNovember 2019,” Baker recalls, “and by March of 2020, people stopped having the social gatherings that would result in the need for my desserts.” While it has been difficult to promote her items during the past year, Baker is hopeful to be able to be baking again soon. “I am optimistic that the demand will be there as gatherings resume,” she says, “[and] hope, as everyone does, for the world to heal, and social gatherings safely resume.” Speaking more to he point of this story, Baker expresses a wish for her daughters to find the professional world as “more egalitarian,” accepting and supportive of their dreams. “I want them to grow up believing they can achieve anything they dream of,” Baker concludes.



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Dear Restaurateur Food & Beverage Magazine Introduces our monthly column to help answer pressing questions in the industry. Our two columnist are the founders of the Food Venture Program in Toronto, Sima Gandi and Kiran Bains. The Food Venture Program is a leader in North American food and beverage product development, offering online programs to help food entrepreneurs start and grow their business!

Question Dear Sima & Kiran, We have so much staff turnover. It s really affecting our business. How can we retain employees?

Answer Figuring out how to decrease employee turnover in the food service and restaurant industry is an ongoing problem, not only in North America but globally. This has also worsened since the pandemic. High turnover is not only costly but can reduce your competitive edge as losing employees with valuable knowledge and experience can be detrimental to businesses. This may seem impossible to combat but here are a few strategies you can implement to avoid high turnover. RECOGNITION. This is a key ingredient for increasing staff retention. It is important to reward staff and incorporate developmental opportunities within your business. This can be done through mentorship/educational programs, cash incentives, company wide recognition or even just through timely positive feedback. TRAINING. Much of the food industry is staffed with a younger demographic. Integration of proper education and training can increase the longevity of employees. Co-op programs or preliminary training sessions can help increase exposure and get hands-on experience in the field. Integrating technology platforms to help organise with onboarding, training and

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engagement, can keep employees engaged weekly with information that will make an impact! MINDFUL HIRING. When looking for suitable applicants it helps to market available positions at job fairs or on employment-oriented online services to increase the pool of applicants. Some websites that can target employees with suitable requirements are Linked In and Indeed. Also, look into post secondary institutions in your area that run hospitality programs. Recruiting from institutions that provide this training will not only provide you with employees that are competent in hospitality and food service, but you may become the go-to establishment for new grads to want to work at. With some planning and effort you can lay a foundation for better retention that will pay off in the long run. SOURCES:

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The Simple Solution to



By Holly Powers-Verbeck

So you’re fed up and tired of jerks in the workplace? Keep reading - this is your lucky day! Chefs who are bosses and have a boss to report to, restaurateurs who have jerks on staff or who have themselves been regarded as one, and anyone else in the food industry who works for, with or serves a jerky-type person can benefit from taking these words to heart. The solution is simpler than ridding the workplace of jerks. In real life, jerk behavior exists on a spectrum of cringe and often someone’s vision and ambition are confused with jerkiness or are used to justify it. To further complicate the matter, keep in mind it’s generally not illegal to be a jerk, and the definition of a bully is often in the eye of the plongeur. But before pointing fingers, organizing a revolt, or joining the Great Resignation, it’s wise to take a step back and examine oneself, the work you do and the surroundings.


Nothing matches the demands the food and beverage industry places on an individual, but few things are more challenging than thinking it’s time to leave and not knowing for sure. The internal debate is complicated for those who fell hard and fast in love with the business, romanticized fame or relished the head rush of a night’s controlled chaos. If the great Clash lyrics “Should I stay or should I go now?” play repeatedly in your head before and after every shift, you can take a quick assessment to get a clear picture of whether it’s time to move on. Realistically measuring just how much rope you have left is a much better use of your time and energy than identifying jerks in the workplace. The absence of jerks won’t make you happy when you’re in a job or career you’re done with. Page 29 | Food & Beverage Magazine v February Issue 2022


This industry is replete with unique management styles. Jerks can take on forms like a bulldozer, gaslighter or creative saboteur. Until recently, restaurants even lauded the stereotypical jerk chef boss (watch any cartoon with a chef in it. Thanks, Disney.) Oracle’s founder Larry Ellison used the term MBR, for “management by ridicule” to refer to his own leadership style. Now, as workers en masse reconsider the basic assumptions about how people treat one another in the workplace in an attempt to rebalance the power seesaw between worker and boss it’s crucial to remember: the best kitchens always have and always will run most efficiently with a proper chain of command (thank you, Auguste Escoffier). This means someone will always be in charge and someone else, not usually the person in charge, will be told to perform the lower rank jobs like dish washing and toilet cleaning. Moving from one restaurant to the next, attempting to identify and work alongside (and under) good pweople who are actually equipped to manage is the right of every empowered worker, however climbing the career ladder inside a silo has very few options. So many talented workers perpetuate high turnover while they seek job satisfaction in a narrow segment of an industry that is shockingly deep and wide. Thirty-eight year old Chef Jon Howard of Truckee, California worked in kitchens for over 30 years before he stepped out into the sunlight. He went to work as a food rep that put him through mind-blowing training. “As a chef, I just never knew how much was out there. I can actually use my talent, be around my people, and make a real living. There’s so much more to learn, I’m developing parts of my brain I never used in my pastry chef job and I feel alive for the first time in years.” There are classes and workshops built for food workers who feel stuck like chef Jon who don’t know their options (check out and who want help to deciding which of the five paths is the best fit to take them from where they are in the kitchen to their next great career chapter. Jerks matter less when they’re in the rearview mirror.


There’s a movement afoot in which more workers are feeling empowered to call out managers, but it’s a futile activity for a worker who doesn’t belong there to begin with. So only after careful reflection that this industry is the place to be, and only after determining the job and career track you’re on is something you want and which holds a future, then and only then is it time to start examining and pointing the finger at others. No one has to work with, for, or alongside jerky people, and thank God the tolerance for doing so is shifting. At age 49, chef Letrice Curry finally left a job she kept for 13 years to pursue her next culinary chapter. “My dad had a career with the City of Los Angeles and taught me that it was important to stick with a team for as long as possible.” But the slights add up, and as she watched others leave she struggled. “There was a war in my head about how I was being treated by others and how I could have more peace by doing what I was born to do. The debate became meaningless when I focused on my priorities.” Every company understands how important it is to keep good talent. And nothing thins out a workforce like bad behavior. Jerkiness, like incompetency, takes a toll so it’s becoming as important for employers to screen for nonjerkiness as it is to recruit for technical skills. Likewise, employees need to learn how to be better ‘pickers’ instead of just trying to pass an interview.


You have the right and responsibility to choose jerk-free zones.


As in the corporate world, in kitchens there are no more excuses for expletive-laden monologues, throwing colleagues under the bus, refusing feedback and ignoring belligerent behavior. There will always be a thrum of unpleasantness and accumulation of indignities in any job. Reporting to work has always involved accepting and shrugging off a variety of unpleasantries: the commute, chitchat with people you wouldn’t choose as friends, the hours. Likewise, there will always be people who would like you to do the things they tell you to do. And jerky people will always walk the face of the earth. Progress will inevitably reshape the face and behind-the-scenes world of the food and beverage industry. Take heart and content yourself with time spent doing something better than pointing out the jerks. Feeling empowered by the right to do so and recording a QuitTok to celebrate leaving a toxic culinary playground is a victory in a battle that needn’t be fought.

Holly Powers-Verbeck

We design our lives not through finger pointing, but through the power of choice. The solutions are simple. Chefs who are themselves bosses and who have a boss to report to can choose to develop their skills at leading instead perfecting insults. Restaurateurs who have jerks on staff or who have themselves been regarded as one, can choose to change their workplace without waiting for legal reform to force them to do so; they can learn to conduct interviews that assess the personality fit of job candidates for the team and role. And finally, anyone else in the food and beverage industry who works alongside someone who qualifies as a jerk (that includes bosses, coworkers and customers) can choose to take ownership of and selectively make career choices. Like rising to the challenge from a paper tiger, the short-sighted trend of naming and shaming mean colleagues is irrelevant. The solution to workplace jerks lies in your power of choice.

Columnist Holly Powers-Verbeck, founded and continues to operate Lake Tahoe’s premiere culinary staffing company HeyChef! since 1997. For a short time she owned a restaurant, too. In 2018 she formed MakeYourBusinessCook! to help food and beverage professionals get free by launching profitable private chef businesses. If you’re unsure if you should stay, go or remake your life in food and beverage, take the quick 7-question quiz that will tell you for sure at For more information contact

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SILKROAD Where does Saffron come from? Saffron comes from Afghanistan, Iran, Kashmiri India, Spain, and a few other countries in the middle east. For the past 8 years Afghani saffron has been ranked #1 in the world by the European Chefs in Brussels, Belgium and the Saffron Producers Union. What does Saffron taste like? Saffron has a subtle earthy and grassy flavor. A way to check the quality of saffron is to place a thread of saffron in your mouth. If you feel a sweet taste, then you are holding fake, low-quality saffron. Are there different kinds of Saffron with different flavor profiles? No, there is only one kind of saffron, real and artificial. It’s very hard to find pure saffron. For example, Spain produces 1,500 kilos of saffron a year, but 95,000 kilos are exported. Are some better than others? Why? There is organic saffron and ones that contain pesticides. Saffron can be identified by different grades, A being the highest quality, followed by grade B and C. What color should Saffron look like? What should it smell like? Saffron is a vivid crimson red and has a strong earthy aroma. What is a good way to determine the quality of the Saffron? The best way you can test the quality of your saffron is to do a water test on a few stands. You can do that by taking a few saffron threads and place them on top of a clear glass filled with cold water. Both pure and altered saffron will release some of their colors in the water, but the difference is that pure saffron will not release a lot of colors immediately. With pure Saffron you will notice the threads slowly releasing a golden hue. It can take around 10-15 minutes for the cup of water to turn completely yellow. On the other hand, deep red color in the water is not a good sign – you want bright yellow color. If you see a deep red color in your water, you must likely have come across some adulterated Saffron. It’s best not to use this product at all since it’s likely that it contains harmful coloring chemicals. How should you store Saffron? Saffron should be stored in a glass jar/bottle and not exposed to sunlight or moisture. Kept in a dry dark place. Does Saffron have a shelf life? Following step #7, the shelf life for Saffron is up to 4 years from the harvest time. Are there health benefits to Saffron? There have been many studies of the health benefits saffron provides. It is difficult to list them all, it is high in antioxidants. What is your favorite Saffron dish? I like it in everything, some favorites are saffron chicken, shrimp, pudding and tea.

Our guest expert is Najla Amiri. Najla has spent the last four years producing saffron and selling it globally. The farm is run and managed by women, devoted to empowering the women in the region, providing them with an income and independence. Saffron comes from their farm in Herat, Afghanistan. The farm is focused on organic clean production, bringing the highest quality saffron to market. Najla is involved with family-owned restaurants the Bamiyan Afghan Restaurant in the Sacramento, CA area, co-author of The Classic Afghan Cookbook as well as helping run Silk Road Saffron.




Prep in 10M | Cooks in 30M

Pour the 1.5 quarts milk in a pot and place it over low heat. Let it come to a boil slowly without buying the bottom.


In a bowl mix the corn starch with a cup of milk and set aside until the milk reaches the boiling point.

1 1/2 quarts ( 1.5 liter) whole milk

2. 3.

1 Cup ( 240 ml. ) Whole

It’s important to add the saffron when the milk is hot, that will release the flavor and essence of the saffron.


Add the sugar, cardamon, pistachios while stirring.

1/2 cup ( 120 ml. ) pure corn starch


1 1/2 cups ( 360ml. ) sugar


Pinch of Silk Road Saffron


1 teaspoon ( 5 ml.) salt free freshly ground pistachios


1 teaspoon (5 ml.) freshly ground cardamon

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Once blended and corn starch and milk mixture. Keep stirring it until it reaches the boiling point and keep boiling it for a minute. Remove it from heat and pour it in a flat glass dish or ramekins. Let the mixture cool to room temperature. Once room temp, cover it with plastic wrap and place it in refrigerator to chill. Before serving, take out the pudding from fridge, loosen the sides with a knife, invert upside down on a plate. Can top with your choice of rose petals, crushed pistachios or cardamon seeds.

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By Debbie Hall

After 20 months of challenges and uncertainty coming out of a global pandemic, restaurants are in recovery mode. Yet, despite this continued recovery, the omicron variant threw operators for a loop as they entered what was supposed to be a busy and profitable holiday season, resulting in canceled bookings and lost revenue. With Valentine’s Day and other major restaurant-based holidays on the horizon, today’s operators must prioritize a direct strategy, offering them more flexibility in how they connect and engage with guests. To do so, they must rely on the technology platforms that enable them to build deeper customer relationships through access to guest data. In the same way, consumers rallied around restaurants to order direct in the early days of the pandemic; now, more than ever, restaurants need consumers to do the same when booking a reservation. Restaurants don’t need the added stress (and cost) of not being able to create deeper

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relationships with their customers through a lack of access to guest data. Third-party reservation and online ordering marketplaces that don’t give restaurants their customer data no longer offer a viable business model for restaurants. Plus, the benefits to consumers going direct lead to better guest experiences every time. When a consumer books or orders direct, they can be guaranteed a more personalized guest experience and tailored marketing for future experiences. This can extend to on- or off-premise perks that could include complimentary prosecco for their birthday, preferred seating upon arrival, a special dessert in a takeout order, or a whole host of other benefits. Since 2011, SevenRooms has offered restaurant operators the ability to build deeper guest relationships that drive more revenue and repeat business. As CEO and CoFounder of SevenRooms, Joel Montaniel has led business

strategy at the company for more than 10 years, scaling it into more than 250 cities globally, helping operators seat more than 500 million guests. With an eye to the future, restaurants that implement a direct booking and ordering strategy, in conjunction with a technology platform like SevenRooms, can provide better experiences to guests that turn one-time customers into loyal regulars. UNLOCKING BETTER GUEST EXPERIENCES THROUGH DATA According to Montaniel, the pandemic has shown the value and importance of establishing and building direct relationships with guests. A direct guest relationship is crucial to a restaurant’s success. It creates a better way for restaurants to re-engage with their most loyal customers to drive repeat business instead of relying solely on third-party marketplaces.

Studies have shown that acquiring a new customer is seven times more expensive than keeping an existing one. In fact, keeping 5 percent can increase profits by at least 25 percent. When a guest books a reservation or places an online order directly, rather than using third-party marketplaces, this helps restaurant operators collect more data, which can ultimately be used to provide a better guest experience. Not only does a direct strategy enable operators to collect more data, but guests also prefer it, with 67 percent of diners preferring to order direct and 40 percent of consumers more likely to spend more than they had planned when experiences are highly personalized to them. The SevenRooms platform helps hospitality operators build direct guest relationships that help them increase profitability, drive guest loyalty, capture essential guest data and take back control over the entire guest experience, both on- and offpremise. “SevenRooms was initially born out of a consumer problem my co-founder, and I experienced while working in banking. With very little time on our hands outside of work, we found it difficult to book reservations at top restaurants in New York City. We either had to book a month in advance or visit enough times to build a relationship with someone who had the power to fit us in at the last minute. We never knew when we were going to have a night off to book in advance, nor could we go frequently enough to become regulars,” explains Montaniel.

“SevenRooms helps hospitality operators build direct guest relationships that help them increase profitability, drive guest loyalty, capture essential guest data and take back control over the entire guest experience” “When we founded SevenRooms, it was more common for a maitre’d to keep guest notes stored in their heads, and that database walked out the door with them if they decided to leave the restaurant. So we set out to build a system that would help operators capture data on their guests to personalize the experience regardless of who was the host stand. This, in turn, also helped them increase revenue and profitability, build more relationships, deliver exceptional experiences, and increase repeat visits and orders. It helped make better service easier.” LEVELING UP RESTAURANT MARKETING & OPERATIONS SevenRooms helps smaller independent operators level up their operations with tools that automate many of the most time-consuming processes while helping large, multi-venue groups get more granular with their data to provide guests with personalized hospitality experiences. This is especially relevant today in light of the labor shortages faced by operators globally. The on- and off-premise guest data stored within SevenRooms

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also helps automate personalized marketing that drives repeat business without additional labor, effort, or marketing expertise. These tools help streamline front-ofhouse operations to make it easier for restaurant operators to focus on what they do best: offering best-in-class hospitality to their guests. In the upcoming year, data will be crucial in helping hospitality operators level up their marketing efforts to reach guests with the right messages at the right time, to drive on-premise and off-premise revenue. With on- and off-premise data available in one CRM database, operators can unlock more personalized experiences for their guests that will drive revenue and retention. The key to this is ownership of guest data and having guests opt-in to restaurant marketing programs. When operators own their data, they can build deeper, longer-lasting relationships with customers, resulting in more profitable businesses. ADOPTING THE RIGHT RESTAURANT TECH FOR RIGHT NOW Since the onset of the pandemic, there has been a monumental shift in how operators think about new technology and their willingness to adopt new technologies for their businesses. In March 2020, SevenRooms witnessed restaurants rush to tech as a solution to many of the pain points they felt as their businesses were mandated to shut down overnight. Though good for their restaurants in the short term, this quick adoption led to many lessons learned as they realized the importance of working with the right types of tech vendors.

“When operators own their data, they can build deeper, longer-lasting relationships with customers, resulting in more profitable businesses.”

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The most important lesson learned over the past 20 months has been the importance of prioritizing ownership of guest data to enable a direct relationship with their customers. Prior to the pandemic, many restaurants relied solely on a third-party reservation process and online ordering marketplaces to get business. However, when the pandemic hit, many of these same restaurants realized they didn’t have access (or ownership) of their guest data. At the onset of COVID, most didn’t even have a customer base to email to let them know they were no longer open for on-premise dining but were offering takeout. They began to truly understand the negative impact to their businesses in outsourcing their guest relationships. Today, operators understand that the best vendors are those that help facilitate deeper relationships with their customers. They also now understand the importance of working with tech providers who integrate across their entire tech stack -- making it seamless for them to do more with less as they operate with less staff, high costs, and tighter margins. This is where SevenRooms comes in, providing a solution that is focused exclusively on their success as we help them drive more revenue and deeper, long-term customer relationships for their restaurants.

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LOOKING FORWARD INTO 2022 Over the next 12 months, SevenRooms will continue to innovate its platform with the needs and wants of hospitality operators at the forefront. “Our industry-leading platform offers hospitality operators a better path forward as we look towards the future to create a more sustainable future for the hospitality industry,” says Montaniel. “With an open and connected business philosophy, we will continue to integrate with other tech vendors and demand channels around the globe while enhancing our product to offer the most complete system on the market today. Our goal is to continue making daily operations easier for hospitality operators with a focus on providing the best experiences to their guests.” SevenRooms is transforming the industry, from neighborhood restaurants and bars to international, multi-concept hospitality groups, by empowering operators to take back control of their businesses. The full suite of products includes reservations, waitlist and table management, online ordering, mobile order & pay, review aggregation, and marketing automation. These solutions create a 360-degree view of guests across both on- and offpremise dining while providing operators with total control and ownership over their brand, guest relationships, and data. SevenRooms has hospitality clients in more than 250 cities globally, partnering with many of the world’s largest hospitality brands. Founded in 2011 and venture-backed by Amazon, Comcast Ventures, Highgate Ventures, and Providence Strategic Growth, clients include MGM Resorts International, Mandarin Oriental Hotel Group, The Cosmopolitan of Las Vegas, Jumeirah Group, Wolfgang Puck, Michael Mina, Bloomin’ Brands, sbe, LDV Hospitality, Zuma, Australian Venue Company, Altamarea Group, AELTC, D&D London, Corbin & King, Live Nation, and Topgolf. For more information, visit

“With an open and connected business philosophy, we will continue to integrate with other tech vendors and demand channels around the globe while enhancing our product to offer the most complete system on the market today.”

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TURKISH DRIED FRUITS: All You Need For Delicious and Healthy Desserts & Snacks Turkish figs, Turkish apricots, and raisins have already found their spot in our weekly shopping lists. It’s never been easier than now to find them in all national grocery stores. And, now, many local and specialty stores provide you with dried fruit options from Turkey.

Let’s take a quick look at the facts & figures for these healthy products: Turkey is a fertile agricultural country, with its quality products and the experience gained over a century of export all over the world. It is the globally leading producer of the best dried figs, dried apricots, and raisins that are exported to 150 countries, mainly the US and the EU countries.

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TURKISH APRICOT • A large area, which covers Turkistan, Central Asia, and Western China, is considered to be the motherland of apricots. • Dried apricot is derived from fresh apricot, there are two types: 1. Natural dried apricots are dried directly under the sunlight and have a light to dark brown color. They are not treated with sulphur dioxide. 2. Sulphured dried apricots, which are treated with sulphur dioxide (SO2) in order to provide a lighter coloring and a longer shelf life. The coloration is between light yellow and orange. • Dried apricots are often consumed as a snack, and after grading are also mixed with other dried fruit and nuts, as well as being an important ingredient in chocolate snacks, baked cakes and desserts and breakfast cereals. They are usually supplied whole, but can be supplied in halves or slabs.

Health Benefits of Apricot •

The main aspect of the apricot is its richness in fiber, vitamins and minerals and as a consequence, it is regarded as a valuable fruit and natural medicine.

The apricot is rich in carotene , which is found in vitamin A, and this vitamin is known to be a cancer fighter.

Regarding minerals, the apricot has low sodium and high potassium contents, which makes it important for diet programs

Why Turkish Dried Apricots? • • • • •

Naturally dried under the sunlight and have a light to dark brown color Healthy snack, and an important ingredient in chocolate snacks, baked cakes and desserts and breakfast cereals Supplied whole, halves or slabs Turkey is the World’s major producer and supplier of dried apricots Turkish apricots are mostly produced in Malatya province known as the “Dried APRICOT Capital of the WORLD”

SULTANAS & RAISINS • Turkey is genetically center of the raisins and the motherland of Sultanas. Grape has been cultured in Anatolia since 6000 B.C. • In Early 1800’s a Nursery owner named William Thompson has carried the samplings of grapes to CA, and since then its named as Thompsons. • Aegean region’s ecology and soil have evolved in such a way that allows to make skin of the grape very thin, and makes the inner part meatier, thus richer with phenolic substances. The drying methodology makes the difference of Sultanas and Thompsons.

Health Benefits of Sultanas & Raisins

Why Turkish Sultanas & Raisins?

Rich in mineral and antioxidants

50 % Glicose and 50 % Fructose formation

Quick energy

Fe+2 source for anemia

Protective against tooth decay

It strengthens our immune system and protects the heart.

• •

By dipping the shortened time of drying disables the enzyme to oxidize and the most preferred light color of the berries is protected during the drying process. With its natural variation in golden shades, Turkish Sultanas add a wonderful contrast of colors to cakes, pastries and biscuits. As the world’s largest exporter of Sultanas, Turkey is supplying internationally recognized manufacturers meeting the exacting standards you would expect from globally branded products.

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TURKISH FIGS • A sacred, symbolic and mystic fruit in ancient Greek and Roman civilizations and in holy books. • The latin name of edible fig (F. carica) comes from Caria region in southwest Turkey which had been an active region both in production and trade during 1st millennium B.C. • Dried fig fruit of this superb variety are brownish in color, soft in texture, big in size and rich in nutritious aspects. • Being dried naturally under sun, fruit have low water activity levels that allow longer storage and transportation under ambient conditions. • The dried fig is a very low energy (sun-dried) and water (rain-fed) demanding production with very low carbon footprint and low-input (e.g. pesticides, fertilizers) use.

Health Benefits of Fig

Why Turkish Dried Figs?

• •

Why Turkish Dried Figs?

A sacred, symbolic and mystic fruit in Holy books.

Brownish in color, soft in texture, big in size and rich in nutritious aspects.

Delicious Sarılop (also known as Calimyrna) variety.

Dried naturally under sun.

Low energy (sun-dried) and water (rain-fed) demanding production

Low carbon footprint and low-input (e.g. pesticides, fertilizers) use.

• • • • •

Very rich in antioxidants, dietary fiber and minerals. • Has high sugar content composing of merely monosaccharide half being fructose and half glucose. • Recommended as a part of children’s and the elderly diets and those who are recovering from a long period of illness. • The composition of dried figs helps to lower LDL and be preventive for heart and vein diseases. • The laxative properties have been well known for millennia. • High Potassium, Calcium and Magnesium levels despite low sodium make it a rich source of minerals. • The Calcium content of dried fig per 100 g is higher than milk so it is recommended as a calcium source for those with milk intolerance

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Much More Than An Appetizer Icon


European Olive, The Gourmet Product That Offers More Than 90 Preparations With the versatile table olive, you can improvise, there are no limits, because it allows for more than ninety preparations: in tapas, appetizer, pizza, salad, sandwich... In addition, it’s tasty, versatile, sophisticated and nutritious. Its quality makes it a universal product that goes beyond European gastronomy and fits into movements such as “Slow Food” or “Mindful Eating” that claim a more comforting and healthy diet

When you serve it on an American table, you are offering much more than just food. The European olive is a concept, a way of understanding life that has endured the gastronomic imagination. A culinary emblem linked to rural environments that represents a culture, a tradition and a unique know-how that is passed on from generation to generation.

The Versatility Of The “Jewel Of The Mediterranean”

Seductive Varieties For All Likes One of the many reasons European olives stand out is because of a huge variety offering unique flavors and aroma. Variety of olives, and a variety of ways to prepare them. The classification depends on a variety of factors, such as the fat content of the fruit, the size of the pit compared to the pulp, how easily the pit can be removed, and the general characteristics of the skin.

The Mediterranean Olive is extremely versatile when it comes to introducing it into a daily diet. The diversity of fascinating flavors it offers, and its pairing capacity make it the perfect ally for all kinds of ingredients, giving place to countless dishes and dressings. In this context, few foods so small have such personality and flexibility as to successfully star in any preparation: from the simplest to the most complex. For a more elaborate recipe, or for a simple snack, you can always count on this little Mediterranean whim. It can be both the main ingredient in a dish, as well as the perfect topping for any recipe.

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ITS MAIN VARIETIES GIVE A LOT OF PLAY IN THE KITCHEN AND FIT PERFECTLY WITH THE WAY OF UNDERSTANDING THE AMERICAN LIFE: 1. To make any dish more memorable, especially stews, the variety should be Manzanilla, the most internationally appreciated for its quality and flavor. 2. For grilled meats or roasted vegetable salads, in addition to cooking and filling, the appropriate variety is Queen (“the Beauty of Spain”). 3. If you are looking for the perfect pair to accompany desserts, salads, sandwiches, wraps or quesadillas, the olive is Hojiblanca. 4. To be paired with hors d’oeuvres and spicy cheeses, the perfect variety is stuffed with peppers.

INTEGRATION IN THE KITCHEN Table olives are increasingly integrated into the American diet due to its unique flavor and its ability to enhance any dish. Thanks to its variety of presentations and formats (whole, chopped, sliced, boned, pitted...) it becomes an ingredient that adapts easily, in addition to keeping you healthy because it is a natural snack. Likewise, it has the particularity of enclosing a sensory universe in the four flavors it contains (bitter, acid, sweet and salty). They are perfect for enhancing foods such as chicken, beef, salmon, rice, fish, quinoa, pasta, octopus, hummus, chocolate or avocado. In addition, they are available on any shelf in your trusted supermarket or local store and can be purchased in large quantities, as they can be stored easily. Here you can find elaborations with European olives that will blow your taste buds: videorecipes/

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Bringing the Heat Charlotte Flair Body Slams myths about food and health

By Debbie Hall

In her record-setting reign, Charlotte Flair is known for her prowess, graceful moves, and extraordinary athleticism as the current SmackDown Women’s Champion. In addition, she has become an influencer with her 4.6 million followers on Instagram, sharing her life, especially her love of food! Flair has been featured in Muscle & Fitness and ESPN Body 10 magazines and was ranked 29th out of 50 in the 2017 Sports Illustrated fittest woman athletes of the year. But even though she has a fitness routine, she believes food should be enjoyed and tasty. Flair also believes that shared meals are important, especially with the family. “At an early age, I associated food with family time,” she explains. “As a child, everything my family did together involved food, like going out to dinner, whether it was a nice restaurant or a local hangout. It is what we did to spend time together.” When she started to travel for her career, Flair would eat out and explore the local dining scene.

However, Flair also understands the pitfalls of eating out, especially working in the health and fitness world. “I have spent my whole life wanting to go out and try new cuisines but keeping a balance.” She especially loves very spicy food since she was introduced to it at a very young age. Her father would bring home dishes such as kimchee from his travels and added hot sauce to everything. The tradition continues since Flair’s fiancée is from Mexico and also relishes very hot and spicy tastes. While traveling, Flair packs and carries a meal prep bag, especially spicy ingredients. But it is more than just satisfying taste but also maintaining a healthy lifestyle. “I stay in Marriott hotel that offers a kitchen. If I leave on a Thursday, I will pack 20 to 25 meals with what I call my very big, oversized lunchbox,” she laughs. “I will pack items such as grilled chicken and broccoli, quesadillas with chicken, and my favorite of steak

As a child, everything my family did together involved food, like going out to dinner, whether it was a nice restaurant or a local hangout. It is what we did to spend time together.

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and red peppers.” Flair will bring packets of oatmeal, tortillas, and protein powder Since she usually drives while on the road, Flair has found this system works for delicious meals that is also part of a healthy lifestyle. As for a vegetable, Flair enjoys different types of cactus, enjoying the cactus fruit (prickly pear) and the flat cactus pad (nopales). She prefers them heated in the microwave, but the fruits and the pads can be consumed raw or squeezed into juice. As she explains, while Flair exercises for her career, it also releases stress. “It is about an hour every day that I am dedicating to myself, and I can shut out the world.” Sometimes, she will ride the exercycle and read a book. Flair encourages everyone to invest in their health. This is especially important with the stressful events of the past two years and the continuing health crisis and concerns. She and her fiancée built a gym at home to maintain fitness. Flair states that when a schedule is followed, especially planning good meals and selfcare, this creates healthy habits that are not boring or overwhelming. “I love ice cream, chocolate, cheeseburgers, and tacos, but I have developed a plan that I can enjoy food and not worry about it being labeled bad or not healthy.” When Flair eats a cheeseburger, it is on a whole wheat bun and topped with avocado, lettuce, tomato, and hot sauce. She even includes the cheese. “There is always a way to make the food you love enjoyable, healthy, and a part of your dining routine if you commit to it.”

...As for keeping a food diary, she has kept one and recommends it for those making the change in their lifestyle... A food diary can pinpoint what is being consumed, how much or how little, and when something is eaten or drunk. Photo Credit: Roger Rojas

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As for keeping a food diary, she has kept one and recommends it for those making the change in their lifestyle. Flair was amazed at what she ate daily before changing her meal plans. A food diary can pinpoint what is being consumed, how much or how little, and when something is eaten or drunk. When she traveled to a small town, Flair purchased protein bars, protein shakes, and granola in convenience stores but missed meals. She substituted with fruit and vegetables that are also sold in the same convenience stores. As for her journey as a second-generation professional wrestler, many assume that as the daughter of wrestler (Ric Flair), that was how she entered the profession. “It was actually my little brother who got me into the business. In 2012, I attended a dinner for Wrestlemania with my brother, who was looking to be signed. One of the producers asked me why I wasn’t doing this as well, and I had not really thought about it,” she says. As a recent college graduate, Flair was a personal trainer in her hometown of Charlotte, North Carolina. It was at the encouragement of her brother that Flair entered the profession to partner with him.

Photo Credit: Roger Rojas

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In 2012, she signed and began training with WWE, which led her on the path of sports entertainment, and ultimately changed her life. She was named Rookie of the Year by Pro Wrestling Illustrated in 2014 and was promoted to WWE’s main roster the following year. Flair has won the Divas Championship, the NXT Women’s Championship twice, the Raw Women’s Championship a record six times (inaugural champion), the SmackDown Women’s Championship a record six times and Women’s Tag Team Championship, becoming a Triple Crown Champion, Grand Slam Champion as well as winning the Royal Rumble match. Flair has won 15 women’s singles championships and is recognized as a 13time women’s world champion by WWE and 16 total championships in WWE when including her Women’s Tag Team Championship reign with Asuka. PWI readers voted Flair Woman of the Year and Top Female Professional Wrestler and became the first female wrestler, alongside Sasha Banks, to headline a WWE pay-per-view event in 2016. She headlined WrestleMania for the first time, WWE’s flagship annual event, alongside Becky Lynch and Ronda Rousey as one of the first women to headline.

Exercise and healthy lifestyle is not a burden but is a fun experience. As for becoming an influencer, the pandemic stopped the live performances, and she missed the live audiences and also witnessed the negativity online. Once she started to tour again, Flair discovered how much she meant to her fans, especially the younger generation. “I experienced younger boys and girls cheering for me, and I understood that I have a responsibility for my impact on people. It is so special to me,” she says. “I am thrilled to know that there is a little girl who watches me on Friday who is inspired to be independent and strong.” Of course, Flair understands that there will be a time when she will lace up her boots and leave the ring. She is interested in expanding into the food industry with products and is considering the wholesale distribution of coffee beans. Her takeaway is that “food can be fun and everyone can enjoy it. Explore local places. Exercise and a healthy lifestyle is not a burden but is a fun experience. Follow Charlotte on Instagram @ charlotteWWE.

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You can’t buy happiness, but you can buy donuts. And that’s kind of the same thing

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Fish in Tomato Sauce

The Best Quality Ingredients Give the Best Results.

2 Tbsp extra virgin olive oil 3 cloves of garlic, (2 crushed, one finely chopped) Fresh parsley, chopped (amount, as desired) 1 can (400g) Davia Pomodorini Salt and pepper (hot pepper flakes optional) 1 white fish filet, about 200g (cod, haddock or any fleshy white fish) - if serving without pasta, use 2 filets 8 oz (227g) good quality Italian pasta, I used Pastificio G. di Martino elicoidali



1. Boil water for the pasta and cook as directed; while the pasta is cooking, make the sauce. 2. Place the olive oil, garlic and parsley (and hot pepper if using) in a large, deep sauté pan, bring heat up to high and before the garlic browns, add the tomato puree and stir quickly. Add salt and pepper. Cook on high heat for about 5 minutes, then lower to a simmer. Add a little splash of pasta water if needed. 3. Add the fish and simmer gently until the fish is cooked and begins to flake (turn just once). The pasta and fish in tomato sauce should be ready at the same time. 4. Reserve some of the pasta water and drain the pasta, then add it to the pan with the fish and tomatoes. Add the water as needed, and combine the pasta with fish in tomato sauce. 5. Spoon pasta into warm plates and serve immediately. To keep this authentically Italian, you should not add any cheese.

For more terrific tomato recipes, visit: Enjoy, it’s from Europe!

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“Quality over quantity” is a strong European conviction.


Did you know that European standards for canned tomatoes (and other vegetables) are much higher than other countries’ standards? Today, all European industrial tomato-processing is fully regulated by laws and standards on the raw materials, and the information/claims printed on the labels.


One can buy canned tomatoes in whatever form they are desired: whole peeled tomatoes, cherry tomatoes, chopped tomatoes, and tomato passata. This versatility of quality tomatoes is key for dishes rich in creativity and tempting aromas. Whether used by a home cook, or a top chef, quality canned tomatoes make all the difference in the outcome of the dish.


European canned tomatoes are able to provide whatever flavor profile one is looking for in cooking. Adapting to the dish, and depending on the recipe, playing a starring role, or being a supporting player, the accompaniment, or distinctive note of any dish: quality tomatoes never disappoint. Don’t be misled by brands claiming to have the characteristics and quality of canned European tomatoes. Discover more:

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Photo courtesy of Bad Daddy’s



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. “” 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: 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.

February Issue 2022 v Food & Beverage Magazine | Page 2

!&@#.% A#1',.#

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By Debbie Hall

Now more than ever, it’s especially critical to make every dollar count, which can make investing in marketing a challenge for restaurants that rely on physical foot traffic. However, new advancements in marketing technology are closing this gap with visitbased marketing, or the ability to measure real guest visits to a physical location from digital marketing efforts. Early adopter Bad Daddy’s Burger Bar began partnering with visit-based marketing experts Adentro in 2019 and hasn’t looked back. “Marketing in the past has been placing an ad in print or broadcast and later social media, but you don’t know if it is effective at driving guests into our restaurants. With Adentro, we can track tangible results,” explains Amy Nedwell, Director of Marketing for Good Times Restaurants, Inc. (including

Bad Daddy’s), on what a game-changer this has been for their business and the restaurant industry at large. While other platforms like Google and Yelp can offer store visit measurement on ad campaigns, it’s often based on sample data and can be gate-kept with minimum spends. Adentro, on the other hand, is a visit-based marketing platform. This solution gives marketers real-time definitive walkthrough attribution on email as well as paid social, programmatic, and connected TV campaigns. Bad Daddy’s newfound visibility into campaign performance led to significant success. “We tested it, measured it, and could determine our sales driven from marketing using the Adentro platform. As a result, we saw up to a 10 percent increase in our sales,”


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says Nedwell. All in all, this translated to more than $800,000 driven from marketing over the past year, a 504 percent return on investment. The first Bad Daddy’s Burger Bar opened in 2007 in Charlotte, North Carolina. By early 2020, the restaurant had launched 38 locations across North Carolina, South Carolina, Oklahoma, Georgia, Tennessee, and Colorado using its recipe for success with a fun atmosphere and tasty bites. As the business grew, so did the goals and aspirations of their marketing team. Understanding that customer data would be an essential part of their growth strategy, Nedwell and her team leveraged Adentro’s branded WiFi portal to increase customer contact collection rates across all 38 locations. In 2021 alone, they collected almost 90,000 new customer emails. When the pandemic hit in March 2020, over 1 million restaurants, including Bad Daddy’s, found themselves unable to serve

their customers onsite due to closures and quarantine orders. Bad Daddy’s shifted their entire online marketing spend to focus on takeout and delivery and were able to leverage the customer data collected by Adentro to target their best customers: their existing patrons. Within two weeks of shifting their ad spend, Bad Daddy’s started seeing significant results largely due to their targeting strategy. Beyond the influx of takeout and online orders, the paid social campaign achieved a click-through rate that was more than two times the industry average. More recently, Bad Daddy’s campaigns have focused on touting monthly promotions for various menu items, in-store events, and grand openings. “Using the Adentro platform for our email program allows us to track walk-throughs to our restaurants and really helps us as part of the overall marketing plan,” says Katie Andersen,


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Digital Marketing Manager at Good Times Restaurants Inc. “It’s very easy to use.” Looking to 2022, Bad Daddy’s marketing team is anticipating applying visit-based marketing platform Adentro to other types of campaigns, as well. “We are going to start testing programmatic display ads to gauge effectiveness, especially when combined with social ads,” states Nedwell. The robust growth of their customer database also allows the opportunity to create more personalized messaging based on guest profiles and visit behavior, a key strategy moving into 2022. “We are looking to leverage more personalization in our communication this year,” says Nedwell. “We look forward to diving deeper into the customer segmentation that’s available in the platform and as a team of three managing three brands, the efficiency the platform offers internally is so important.” Adentro is a visit-based marketing solution for brick-andmortar businesses that connects the in-store customer experience to online marketing efforts via WiFi, giving marketers true visibility into the impact of their marketing dollars. For more information on their platform and services, click here. Page 7 | Food & Beverage Magazine v February Issue 2022

BAD DADDY’S PERFORMANCE HIGHLIGHTS: Advertising year-to-date was a 5-time return on ad spend (504 percent return) Drove an additional 44,000 customers in-store, totaling $800,000 in revenue Contact collection in the last 12 months collected almost 90,000 contacts



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REAL ANSWERS IN JUST 90 SECONDS MakeYourBusinessCook! helps food & beverage companies get & keep better culinary staff while empowering employees to strategically direct their careers and call their own shots. Contact Holly Verbeck at or call (818) HELP-ONE today

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