Food and Beverage Magazine - June Issue 2025 Celebrity Cover
COVER IMAGE
Wyatt Russell and Rich Peete, co-founders of Lake Hour
PUBLISHER
MICHAEL POLITZ Michael@fbmagazine.com
DIRECTOR & EDITOR-IN-CHIEF
LAUREN KANE Lauren.Kane@fbmagazine.com
SOCIAL MEDIA CONTENT MANAGER
SHELBY POLITZ Shelby.Politz@fbmagazine.co
DIRECTOR OF PROGRAMMATIC SALES
BARB ROGERS Programmatic@fbmagazine.com
ACCOUNT MANAGERS
AMY MONTANO Amy.Montano@fbmagazine.co
SUSAN GOLD Susan.Gold@fbmagazine.com
MARCUS FOXWORTH Marcus.Foxworth@fbmagazine.com
TRADESHOW EDITOR
MICHELE TELL Michele@proofawards.com
CONTRIBUTING EDITORS
MICHAEL POLITZ
STEPHANIE BLITZ
CONTRIBUTING WRITERS
LAUREN MCINDOO
AMY MONTANO
SUSAN GOLD
SHELBY POLITZ
ETHAN BALSAMO
We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles
Best Summer Products 2025
A Canned Cocktail Brand
That’s Shaking Up
The Industry LAKE HOUR:
Meredith Hagner, an actress married to Wyatt, and Traci Carlson, a producer married to Rich, met on a movie set nearly two decades ago. Their friendship blossomed quickly, and so did their certainty that their husbands were destined to get along. For years, they tried to convince Wyatt and Rich to hang out, but the guys just weren’t buying in—not yet. They would see each other at weddings and gatherings, but it was always just in passing.
And then, one summer day on a lake changed everything. Rich was out on a boat with a cold IPA in hand. As he drank, he realized how quickly it made him feel tired and full. So, he started exploring hard seltzers. The problem? Nothing on the market suited his taste—or his personality.
“The fact that we were friends frst makes it all feel less like work and more like an adventure.”
Wyatt Russell
It wasn’t too long after, during a trip to California with their families, that Wyatt and Rich were able to spend some quality time together. They clicked instantly, bonding over their mutual love of hockey, movies, and, of course, lake life.
One evening while hanging out, Rich casually mentioned he wanted to make his own hard seltzer, one that actually tastes good. He’d call it “Lake Water.” Wyatt, who had never even had a hard seltzer before, was instantly intrigued. That summer, the two started experimenting with making their own by the pool, looking for an alternative to beer—something refreshing, light, and made with real ingredients. That effortless, unexpected conversation was the spark for what would become Lake Hour: a premium canned cocktail brand rooted in friendship, authenticity, and the timeless magic of lake life.
From Friendship to Partnership
From that moment on, they dove headfirst into learning every aspect of the business from the ground up. They weren’t just the faces behind the brand. They were the brand—assembling booths with Cousin Will at trade shows, figuring out distribution strategies, navigating pricing models, and putting in the work day after day.
“We wanted to be involved on a real level,” Wyatt said. “Rich and I committed to creating something authentic. We’re not just selling drinks—we’re 100% committed to developing a brand that represents a lifestyle we know and love.”
Through it all, Rich and Wyatt have proven to be a uniquely dynamic founding team. Both come from careers in the film industry, where creativity isn’t just a skill, it’s a way of life. Rich lives on Conesus Lake in Western New York, where the reward at the end of a hard day’s work is time on the water, catching up with neighbors, and making memories with his young sons and family. He’s a natural problem solver, a talent shaped by years spent in the film world, from working in the art department to launching his own production company.
Wyatt, an actor with a gift for storytelling, brings a strong narrative lens to everything he touches. His ability to shape emotional connection and bring ideas to life is at the heart of Lake Hour’s brand and voice. Together, their complementary talents are what make Lake Hour truly unique—something born from a deeply personal, authentic place, but grown into a relatable and accessible state of mind.
“It’s crucial that we trust each other and genuinely enjoy working together,” Wyatt said. “The fact that we were friends first makes it all feel less like work and more like an adventure.”
An Entrepreneurial Path Less Traveled
Creating a great-tasting hard seltzer might sound simple, but Rich and Wyatt quickly learned that building a premium beverage brand is anything but. Tired of the heavy feeling of beer and the overly sweet, artificial seltzers on the market, they set out to create something
different—a spirits-based drink with crisp, unexpected flavors and a refreshing taste people would actually look forward to.
The first bump in the road started with the name. As it turned out, “Lake Water” was already trademarked by a small Ohio vineyard for a table wine. The duo tried to negotiate, but it wasn’t meant to be. What felt like a frustrating setback eventually became a creative breakthrough.
“We went through thousands of name ideas,” Wyatt said. “It taught us not to get too emotionally attached to any one part of the process.”
The winning name came from Meredith, who threw “Lake Hour” into the mix during one of their many brainstorming sessions. It struck the perfect chord. It had the right cadence and charm. Most importantly, it captured what the brand was about: a vibe, a culture, a frame of mind.
In reality, “Lake Water” had some questionable connotations. After talking to friends, family, and strangers alike, they realized it made people think of seaweed and murky docks—not exactly the image you want for a refreshing drink. On the other hand, the name Lake Hour resonated, defining the universal bliss of winding down, unplugging, and soaking in lakeside leisure. In hindsight, everything worked out for the best.
“To be honest, our superpower has always been our naivety,” Rich said with a laugh. “If we’d known how hard it was going to be, we might have never taken the leap. But I’m so glad we did.”
Finding The Flavor
With a name finally in place, it was time to focus on what mattered most: the product. That’s when Rich’s wife, Traci, stepped in to take charge of flavor development. From the start, they all agreed, nothing on the market tasted quite right. Everything had that artificial, lingering aftertaste, like aspartame or stevia. They craved something clean, crisp, and actually refreshing. A drink you’d want to keep going back to.
One of their early ideas, a sea salt and lime flavor meant to taste like a melted margarita, sounded perfect, but missed the mark. It was a reminder that getting it right would take time, patience, and a lot of trial and error. They kept testing and refining, always using real ingredients and leaning on honest feedback from friends and family.
Slowly, the lineup came together: Watermelon Cucumber, Rosemary Yuzu, Peach Jasmine, and Honeysuckle Ginger. Unexpected, elevated flavors that were bright, clean, and seriously drinkable.
When Lake Hour finally hit shelves, the reaction said it all. Again and again, people would crack a can, take a sip, pause, and say: “Oh, actually… this is really good.” Rich and Wyatt called it the “Oh Actually Effect.” It became a badge of honor, proof they’d created something different. No fake sweeteners, no syrupy aftertaste—just real ingredients, refreshing flavor, and a quality you can taste.
New Opportunities Are On The Horizon
As Lake Hour grew, Wyatt and Rich were eager to expand, listening closely to consumers who craved an alternative to bubbles.
Years earlier, Rich’s nieces Hannah and Peyton had raved about the refreshing quality of Twisted Tea, particularly its lack of carbonation. That insight came full circle as they developed a Lake Hour tea variety pack: Raspberry Tea, Earl Grey Tea, Blackberry Tea, and Green Tea. All vodka-based
and no aspartame or stevia. Earl Grey was the wild card as it involved more of an educational component, but it’s quickly become a fan favorite. And as an added bonus, no one else is offering it. The response to this new line of teas has been overwhelmingly positive, and beyond consumers, venues are on the Lake Hour radar.
Lake Hour is not just branching into hard teas, but also sizing up with 16 oz. cans featuring exclusive flavors like Watermelon Cucumber and Passionfruit Tangerine. This way of packaging the product is ideal for venues and sports arenas, which is a real game changer for helping the brand break into new markets and experiences. Wyatt and Rich are actively working to form partnerships with stadiums and entertainment hubs, aligning Lake Hour with moments of celebration and connection. But they’re growing at their own pace, prioritizing product quality and brand integrity.
Serenity In Every Sip
At its core, Lake Hour is more than just a drink—it’s a state of mind. It’s the essence of slowing down and being present among family and friends. There is a certain stillness or echoing of laughter that only spending time on the lake can offer.
The brand has resonated with people because it’s authentic. No gimmicks. No overblown marketing spin. Just a sincere effort to bottle a feeling that so many people crave but rarely find in a product. Wyatt admits that Lake Hour is the most personal thing he’s ever done professionally. Unlike the wide array of characters he plays in a movie, this brand is a true representation of who he is at the core.
“Lake Hour invites people to reflect on good times while making new memories,” Wyatt said. “This venture has opened doors, sparked conversations, and inspired customers to share their own personal lake stories.”
Still in its early chapters, the vision for the future of Lake Hour is big. Wyatt and Rich are thrilled to see Lake Hour resonating with people who crave higher quality, better-tasting, and more exciting options, and want to build a community around the brand where the drink is just the beginning. That being said, Wyatt and Rich have seen firsthand the value of staying
grounded and not letting fear get in the way. Entrepreneurship is filled with ebbs, flows, and plenty of rough waters to navigate. Having the ability to adapt and the self-control to not rush things is key for long-term success.
“Being patient is hard,” Wyatt added. “But it pays off. Stay true to your vision. Let people discover it for themselves—and the loyalty will follow.”
Everybody wants to start something, but Wyatt and Rich actually did. They’ve put their hearts into Lake Hour, allowing the brand to become a vessel for personal growth, connection, and creativity. For two guys who once barely knew each other, Lake Hour has become a testament to the power of acting on ideas, collaboration, and lakeside inspiration. It’s a toast to the quiet moments, the loud laughter, the good drinks, and the people you share them with.
Welcome to Lake Hour. Together, let’s drink to that.
Quench your desire to learn more about Lake Hour and where you can purchase their products.
For the coolest lake-inspired looks and vibes, check out Lake Hour’s General Store.
“Lake Hour invites people to refect on good times while making new memories...this venture has opened doors, sparked conversations, and inspired customers to share their own personal lake stories.”
Wyatt Russell
Food and Beverage Industry Trends and Technology Report
THIS KOSHER RESTAURANT IN A NORTH MIAMI STRIP MALL MIGHT BE THE BEST ISRAELI SPOT IN TOWN
BY CONNIE OGLE
From the outside, the modest strip mall in North Miami resembles a thousand others around town, with a long parking lot, a couple of restaurants and numerous small businesses. There’s a fish market and a hair salon as well as a money transfer service, just in case you need cash.
But at this particular set of shops on Northeast 123rd Street, there’s also something of a culinary miracle in the making.
The restaurant stirring up this magic is Mutra from Israeli-born chef and owner Raz Shabtai, a veteran of kitchens from Tel Aviv and New York, and discovering its charms is a revelation.
Shabtai, who has worked at such restaurants as Nur, Alenbi, Rafael and Basta in New York, leans on Levantine .. Galilean and Baladi (Egyptian) influences in his cooking. Mutra’s menu is packed with flavorful dishes that live up to their poetic, expressive names: A fisherman and a farmer walked into a kitchen (Mediterranean-style sashimi). The best thing to happen to you today (burned eggplant, boiled egg, sage butter potatoes, Israeli salad, tahini foam and pita chips). Eat the mountain (tender sous vide chicken breast with baby corn, purple cauliflower, corn polenta cream, broccolini, Galilean succotash, sumac, porcini and wild mushroom jus).
There are many good Israeli restaurants in and around Miami, most recently Philadelphia chef Michael Solomonov’s Aviv, which opened in March in Miami Beach, as well as the chic Abbale Televivian Kitchen in Aventura and local favorite Motek, which has locations around the county. But Mutra is special. The restaurant, which is kosher, opened in February. Since then Shabtai and his team have been cooking and creating, establishing a space where diners feel relaxed and at home, happy to chat with each other, the chefs and servers at the restaurant’s L-shaped counter.
Though there are tables as well - the restaurant seats 60 - eating at that big counter makes you feel part of a community. That sense of home and hospitality is crucial to Mutra, Shabtai says. Home is a place you are taken care of, and that’s what he wants to do.
“When you’re a kid in Israel, you understand the meaning of food,” he says. ‘’You come home from traveling, they feed you. You come home from the Army, they will feed you. Shabbat is a festival of food.”
Mutra, which translates to “rain of blessings,” is named for Shabtai’s beloved grandmother, his inspiration and biggest influence. She suffered from diabetes and eventually lost a leg and her sight, but her insistence on feeding her family, friends and neighbors is something that has stuck with Shabtai, 40, even after her death.
“I saw people’s reactions when she gave them the food she made,” he says. “She hosted a lot of people. And they ate that food, and they were happy. I think you get addicted to that feeling.”
Don’t be surprised, if you’re sitting at the counter, to find Shabtai watching you as you take your first bite. If you don’t seem to love what you’re eating, he’ll ask if everything was OK. If he spots you closing your eyes in ecstasy, well, you have just made his night.
“It’s something you cannot explain, how fulfilling that is,” he says, laughing.
Realtor Noa Figari, who runs the operation and business development of Gourmet Hospitality Group, Mutra’s parent company, said the whole team’s goal is complete diner satisfaction.
“We really do want to see the smile when you put the food in your mouth,” she says. “We strive to see it touch you in some way. We really want to provide the best experience.”
Though the menu will change frequently, depending on what’s available and Shabtai’s restless, wild imagination, chances are you’re likely to finish everything on your plate. Even basics like chicken liver are transformed by Shabtai’s touch, in this case served with silan date honey, shallots, pistachio crumble, cornichon and grilled bread (Shabtai calls it “Chicken liver dreaming to become foie gras”).
Beet 3-way salad offers a surprising riot of tastes, with vegan tzatziki, pickled beets, grilled beets, beet crema, torched clementine, chermoula salsa, arugula, tiny radishes, kalamata powder and candied almonds. Maitake steak - not meat but an earthy mushroom roasted in a brick oven and served over polenta cream - wound up on the menu because customers couldn’t stop eating it.
Other main courses include lamb kebab with tahini, roasted red onion, harrisa, Uzbeki apricot salad and a Jerusalem breadstick as well as fresh seafood (depends on what the fishermen bring) and chef’s cut steak. You’ll even find pasta on the menu, perhaps Galilean-style tortellini stuffed with pumpkin, or a red sauce with lamb that Shabtai has created because of an abundance of, say, tomatoes.
All the menu items are kosher, of course, but this is not a difficulty for Shabtai, who finds himself inspired by the limitations.
“A cook thinks: How can I break the boundaries? How do I turn it into something beautiful when I can’t cook it the usual way?” he says. “Cooking kosher, you need to explore, and you learn a lot.”
The North Miami address draws from Jewish neighborhoods all over northeastern Miami-Dade, Figari says, citing customers from the surrounding neighborhood as well as Surfside, Miami Beach, Aventura and Hollywood. But Mutra draws a nonJewish clientele as well, even though it’s closed Friday and Saturday, traditionally the most popular nights for dining out.
Shabtai welcomes the mix of people. “It’s so fun to see religious and traditional people with non-Jewish people who don’t even know what kosher is,” Shabtai says. ‘’Everyone is welcome here.”
Whoever you may be, the chef wants his food to evoke your best memories, of childhood, of family, of eating the best thing you ever ate and never forgetting it.
‘’You take a bite of something that reminds you of a specific moment, and it brings back those memories,” he says. “That’s why I say food is holy. It brings back memories. People go to cooking schools, but none of them can teach you the meaning of memory.”
Mutra – named for Executive Chef/Owner Raz Shabtai’s beloved grandmother and his culinary inspiration – is now open for limited reservations at 2188 NE 123 Street. Mutra, which translates to “rain of blessings,” is an innovative dining concept from the talented Israeli-born chef featuring a menu that defies easy categorization but will tempt and intrigue palates with every bite. Featuring a farm-to-table ethos based on the chef’s reverence for local farmers and purveyors, Shabtai draws from great culinary traditions from around the globe, many of which can be found in his hometown of Jerusalem. One of the world’s true melting pots, Israel is also home to the flavors and traditions these immigrants brought with them – an eclectic hub for the spices, indigenous ingredients and Old World recipes. To that end, it’s no surprise that when pressed to asked to define his cuisine, Chef Shabtai credits Levantine, Galilean/North Israel, and Baladi influences.
Shabtai, whose mantra for Mutra is “food is holy,” is excited to bring these diverse flavors to Miami and add a twist to beloved dishes for savvy diners hungry for something different. Says the chef, “For Mutra, we’re taking the traditional dishes that we grew up on, food that my grandmother made and we ate as kids and making something new from it. For example, my grandmother grew up in Tunisia, where fricassee was a very popular sandwich, served on fried bread like a donut and stuffed with harissa, lemon, potatoes, tuna from the can, cooked carrots, and chopped salad. What we will do at Mutra is honor the past but cook forward, if you like. For my version of this dish, I sub in the fresh catch of the day, as we work with local fishermen, and will use special techniques to elevate it.” Currently, Mutra is open nightly Sunday through Wednesday from 6PM to 10:30PM and until 11PM on Thursdays. Everything is made in-house in the scratch kitchen, with fresh ingredients sourced from local farms. Music is curated by Shabtai to match the cuisine, lending to an overall sensory experience.
Where: 2188 NE 123rd St., North Miami
Hours: 6-10:30 p.m. Sunday-Wednesday; 6-11 p.m. Thursday; closed Friday-Saturday Reservations: Resy More information: www.mutramiami.com or 786-860-1213
The non-alcoholic beverage market is showing mixed signals in 2025. Total unit sales are down -1.7% year-to-date, but several categories continue to outperform. Among them, energy drinks remain a key growth driver, with dollar sales up 5.4% and unit sales rising 2.7% versus last year. Still, the pace of growth is beginning to soften, and broader shifts in consumer preferences and retailer strategies are reshaping the landscape.
Much of the growth across beverages is being driven by innovation— particularly in flavor, function, and format. According to Rippl by Bridg, Millennials are playing a larger role in energy drinks than ever before. Their contribution to category spend increased from 24% to 27% year-overyear, signaling a meaningful generational shift. This growth could reflect the appeal of more flavorful and functional formulations—a trend mirrored in categories like sparkling water, sports drinks, and alcohol alternatives. Millennials, who often seek benefitforward beverages with a twist, may be driving innovation beyond the traditional “energy boost” and toward formats that offer taste, mood enhancement, and wellness cues.
That aligns with broader trends across the beverage space. Flavor innovation continues to drive growth in soft drinks. While cola once defined the segment, today cola-flavored soft drinks make up just 40% of category sales—a notable shift from previous decades. In energy drinks, the move toward flavor variety is even more apparent: so-called “unflavored” SKUs have declined from 54% to 51% of total sales, suggesting that consumers are gravitating toward more bold, fruit-forward, or functional flavor profiles. This ongoing flavor experimentation is not just a fad—it’s increasingly the engine of growth across both legacy and emerging beverage brands.
all posting strong double-digit growth. Coconut water in particular still has headroom: it’s only sold in about half of stores that carry beverages, suggesting untapped opportunity in both distribution and innovation. Across the board, consumers appear to be choosing beverages with perceived benefits—hydration, energy, or wellness— over traditional formats.
Interestingly, the growth in categories like energy drinks and sparkling water appears to be coming at the expense of other segments. Both soft drinks and sports drinks are losing SKUs per store, while energy and sparkling beverages are gaining. This suggests that retailers are reallocating shelf space to categories with stronger performance—not just in volume but in velocity.
Within independent retailers, beverages remain a key driver of store performance. In locations that sell beverages, 1 in 5 baskets includes a drink, and 6 cents of every dollar spent goes to the beverage category. While this is slightly down from last year, it still highlights the essential role drinks play in driving trips and building basket size.
Not all segments are seeing the same momentum. RTD coffee, once a rising star, is down 8.2% in unit sales versus last year. Coconut water, despite its growing popularity in wellness circles and social media, is still only selling in about half of stores that carry beverages—indicating that consumer adoption hasn’t yet caught up with its hype.
The hydration category tells a story of contrast. Sports drinks are down -2.4% in dollar sales and -5.8% in units, but the decline is not across the board. Sub-segments focused on enhanced hydration— like those with added electrolytes or functional benefits—are seeing double-digit gains, while legacy formulations have lost momentum. Meanwhile, sparkling water, coconut water, and seltzer water are
www.nrsplus.com , www.nrsinsights.com
These dynamics paint a picture of a beverage market in motion. Energy drinks remain one of the few categories consistently pulling double-duty—delivering on both growth and innovation. But more broadly, flavor-forward, functional beverages are driving evolution across the entire non-alcoholic set. As consumers evolve and retailers adapt, the challenge for brands is clear: stay relevant, stay differentiated, and stay ready to claim your space on the shelf.
Brands looking to grow in independent retail should take note: flavor-forward relevance and retail-ready execution are now the price of entry.
Brandon Thurber
is VP of Data Sales & Client Success at NRS, working with scan data across 30,000+ independent retailers.
BROOKLYN DUMPLING SHOP
ABOUT BROOKLYN DUMPLING SHOP
Brooklyn Dumpling Shop is a pioneering Asian-inspired food brand transforming the way people experience dumplings— whether at its fast-casual shops, in the frozen aisle, at home, or through food service and catering. Since opening its first shop in 2021, the brand has reimagined classic fusion flavors into crave-worthy dumpling creations and chef-crafted bowls, bites, and boba.
With a growing footprint across the U.S. and Canada, Brooklyn Dumpling Shop is rapidly expanding through both owned and franchised locations, as well as national retail distribution of its frozen dumplings in grocery stores and online. Its foodservice and catering divisions also bring innovative offerings to sports arenas, entertainment venues, and special events nationwide. Perfect for any occasion where appetizers or handheld bites are in demand, Brooklyn Dumpling Shop’s dumplings deliver bold flavor in a compact, craveable format—ideal for hosting, snacking, or serving a crowd.
MillPress is redefining what it means to deliver premium olive oil at scale—without compromising on quality, transparency, or taste. Familyowned and proudly independent, MillPress blends deep agricultural roots in Spain with a U.S. headquarters in Bethlehem, Pennsylvania, to offer vertically integrated olive oil and vinegar programs designed for today’s top chefs, food retailers, and tasting room operators.
Founded by Tim Balshi and Soraya Aguilar over 25 years ago, MillPress began as a road-trip passion project and has grown into a trusted partner to some of the most respected names in food—from Michelinstarred restaurants to Whole Foods Market. Their vertically integrated model means they control every step, from harvest to bottling, ensuring unmatched freshness, traceability, and flavor.
For foodservice professionals, MillPress offers consistent quality, year-round availability, and oils with a story behind every bottle. For private-label and retail clients, they provide small-batch flexibility, low minimums, and a collaborative approach to crafting standout shelfready products.
Their Chelsea Market tasting room in New York City is a showcase of what’s possible when premium oil meets intentional curation—featuring exclusive lots, custom vinegars, and hands-on service. Whether you’re building a branded olive oil program or looking for a kitchen staple with integrity, MillPress brings the very best of the grove to every table— with purpose, precision, and pride.
From the first cold press to the final pour, MillPress is committed to doing things right—even when no one’s watching.
PORK KING GOOD LAUNCHES FROZEN CHICKEN PUGGETS:
A FIRST-OF-THEIR-KIND PORK RIND BREADED PREMIUM WHITE MEAT CHICKEN NUGGET
Pork King Good, the fast-growing leader in pork rind-based snacks, is taking the frozen food aisle by storm with a brandnew creation: Pork King Good Frozen Chicken Puggets. These are not your ordinary chicken nuggets – they’re premium, lowcarb, gluten-free chicken nuggets breaded in Pork King Good’s breadless Pork Rind Crumbs.
The launch of Pork King Good’s Chicken Puggets marks the first time a pork rind-breaded chicken nugget has ever hit store shelves, and they’ve taken innovation in the frozen aisle to a whole new level.
Consumer feedback made it an easy decision for Pork King Good to launch Puggets. In surveys, fans of Pork King Good’s best-selling Pork Rind Crumbs (a zero carb, glutenfree alternative to traditional breadcrumbs) overwhelmingly cited homemade chicken nuggets as the top use case for the crumbs. Puggets were the natural next step to bring that fanfavorite idea to life in an easy, ready-to-cook format.
“We wanted to create something that wasn’t just a new product, but a whole new experience for our customers,” said Lauren Koston, Founder of Pork King Good. “We’ve spent years bringing this product to life, and we’re thrilled to finally share it with the world”.
ABOUT PORK KING GOOD:
Pork King Good is a proudly quirky, woman-owned pork rind manufacturer out of Cudahy, Wisconsin. The brand is known for its wildly innovative lineup of melt-in-your-mouth pork rind snacks, offering a range of low-carb, gluten-free products that redefine snacking. Since its inception, Pork King Good has been on a mission to not only reinvent pork rinds as we know them, but to bring bold, innovative food products to the market that taste great and meet the needs of keto and low carb audiences nationwide.
Keeping up with packaging regulations in today’s food industry is no small task. The environmental and safety rules are constantly shifting, with updates rolling in faster than most business owners can track. It’s no wonder many food industry professionals feel overwhelmed, juggling compliance demands while trying to protect already-thin margins.
Amid all this change, one clear direction emerges: the push toward packaging that is both sustainable and capable of keeping food safe, fresh, and appealing.
Across the country, restaurant owners and food business operators are facing growing challenges. State and local governments are setting their own bans and restrictions on packaging materials, creating a patchwork of rules that businesses must navigate. Meanwhile, corporate sustainability goals and rising consumer expectations mean food businesses can no longer get away with simply using the least-expensive packaging available.
Take foam containers, for example. Once the gold standard in food service — lightweight, affordable, and great for keeping food hot — they are now being banned in many states due to their environmental impact. This shift has forced restaurants and food providers to seek alternatives that meet today’s demands: heat resistance, durability, sustainability, tamper protection, and cost-effectiveness.
This is where Inline Plastics becomes an essential partner. Known for their line — the first in the industry to feature built-in, patented tamper-protection — Inline has long been at the forefront of packaging innovation. These containers are dual engineered with tamper-resistant and tamper-evident technology. The friction-fit lids make the package difficult to open while the built-in tamper evidence is a tear strip design making it obvious if a container has been opened; an intact strip signals the package has not been compromised, while a broken strip warns of tampering. This simple feature plays a huge role in protecting consumer trust — an invaluable asset in a world where a single social media post about tampered or leaky packaging can damage a brand overnight.
Now, they’re bringing that same pioneering spirit to hot food packaging with the launch of Safe-T-Chef® 9x9 containers. Made from crystal-clear polypropylene, Safe9x9 containers aren’t just another packaging option — they’re a smarter solution for modern food service needs.
Beyond safety, these containers perform under heat. They’re microwave-safe, hold up under heat lamps, and can survive the rigors of delivery. For businesses offering delivery or takeout, this is critical: the packaging needs to preserve both the food’s quality and the brand’s reputation.
Beyond safety, these containers perform under heat. They’re microwave-safe, hold up under heat lamps, and can survive the rigors of delivery.
Ignoring these changes isn’t just risky — it’s potentially catastrophic. As foam bans continue to spread, businesses sticking with outdated or noncompliant packaging risk fines, damaged reputations, and lost customers. Younger, eco-conscious consumers increasingly weigh sustainability when choosing where to dine or order from. For them, environmentally responsible packaging is no longer a niceto-have; it’s part of what defines a brand’s integrity.
Safe-T-Chef® containers are all clear polypropylene that bring a recycling advantage. At material recovery facilities (MRFs) black plastic containers often get discarded, due to the inability to successfully sort them from the black belt, the clear polypropylene can be recognized and processed. For businesses trying to meet sustainability goals or comply with local recycling mandates, this makes a meaningful difference — and gives them something valuable to communicate to their customers.
Safe-T-Chef® containers are designed to fit smoothly into existing workflows. They stack efficiently to save space and are versatile enough for kitchen, grocery store, and processor applications like pre-prepped heat n’ eat meal application for on-the-go families.
At the end of the day, packaging isn’t just about holding food — it’s about communicating a brand’s values. By choosing containers that are tamper-protected, sustainable, and foam-free, businesses signal to customers that they care about food safety, environmental responsibility, and delivering a trustworthy experience.
Safe-T-Chef® 9x9 containers help food service professionals stay ahead of evolving regulations, meet rising consumer demands, and protect what matters most: the quality and safety of the food they serve.
In a world where the success of a business often hinges on the delivery experience, choosing the right packaging isn’t just smart — it’s essential. And with Safe-T-Chef®, businesses have a solution that truly delivers.
With over 55 years of experience, Inline Plastics is here to help you navigate the food packaging landscape, contact us for guidance. Or feel free to order free samples www.inlineplastics.com/sample-request
In a world where the success of a business often hinges on the delivery experience, choosing the right packaging isn’t just smart — it’s essential.
Discover an innovative new way to use honey on the grill. Ol’ Stiles Honey Rubs feature creamed honey blended with a curated mix of natural herbs and spices to elevate a variety of dishes including chicken, beef, pork, and fish. Brush it onto your vegetables for a sweet, crackling, caramelized crust bursting with savory herbal flavor.
Grant Stiles, Owner & Operator
Kaviar:
The Turning Industry Heads
There’s a pop in the air across foodservice—introducing Kültee Kaviar™, popping boba from Kültee, the newly launched foodservice brand under Zentis North America. This U.S.-made innovation is reshaping how chefs, beverage developers, and culinary leaders think about menu differentiation—and it’s doing so with flavor-first flair.
Following the completion of the largest US-made popping boba manufacturing line in Plymouth, Indiana this past January, the premium popping boba balls have been making waves at Natural Products Expo West and continuing to impress at the National Restaurant Association Show.
Nils Schaede, Director of Marketing Zentis North America
Kültee Kaviar has received industry-wide praise for its cleaner label, dynamic flavor profiles, and unparalleled versatility. Crowds lined up at both shows to sample a variety of flavors on different applications such as Raspberry Boba on Cheesecake Bites, Pickle Boba in Bloody Marys, Spicy Mango Boba in Margaritas, Caramel Boba on Waffles and more, leaving attendees talking about the product’s burst of natural flavor and unexpectedly refined texture.
Kültee provides size variations for any application – 6mm miniature Kültee Kaviar ideal for elevated applications and 9mm boba designed for visual and textural impact in beverages and desserts. With an ultra-thin, all-natural shell, Kültee Kaviar delivers a clean pop of flavor without artificial additives, excessive sugar, or the chewiness of traditional tapioca.
And while Zentis North America might not be a household name, it’s a quiet force in the industry—the manufacturer provides the fruit in leading yogurts, sauces in major coffee chains, and even the boba in popular QSR beverages. With the launch of Kültee, Zentis is now offering those capabilities directly to foodservice customers, starting with Kültee Kaviar and expanding into sauces and syrups, all backed by more than 130 years of global food manufacturing expertise.
“This investment is a testament to our growth strategy in North America and strengthens our position as an innovative solutions provider,” explains Nico Stobinski, Zentis Group CEO responsible for Marketing, Sales, Innovation, Research & Development and Human Resources.
Flavorful, fun, and famously photogenic, Kültee Kaviar is proof that the future of menu innovation can be found right here on domestic soil.
“Zentis’ new production line combines our extensive expertise with the latest manufacturing technology to produce high-quality popping boba aimed at our U.S. customers’ needs where the food service, consumer goods, retail and restaurant industries are concerned.”
Available in foodservice-friendly 2-lb flexible pouches and heading to online distribution this fall, Kültee Kaviar is quickly becoming a go-to solution for operators who want more than a trend—they want transformation.
Flavorful, fun, and famously photogenic, Kültee Kaviar is proof that the future of menu innovation can be found right here on domestic soil.
Learn more or request a sample at www.kultee.net, and follow @kulteekaviar to see what’s popping next.
MASTERCLASS ON CALL
GORDON RAMSAY (IN BETA)
Unlock your full potential in the kitchen with the AI of Gordon Ramsay.
From nailing culinary techniques to discovering what to cook and how to make it your own, this experience with MasterClass On Call builds confidence in the kitchen, elevates cooking skills, and brings inspiration into every meal. The AI is built in partnership with Gordon Ramsay himself. Everything from the data to the tone to the tiniest responses were shaped together to make sure it’s true to his voice and his personality.
Whether you’re cooking for one or 12, the AI of Gordon Ramsay will share recipes for appetizers, breakfast, lunch, dinner and dessert customized to your needs—including his famous Scrambled Eggs, Beef Wellington and No-Bake Berry Cheesecake.
Cook with confidence: Hone your culinary skills with the AI of Gordon Ramsay guiding you, step by step. From poaching eggs to searing steak, get real-time instructions in Gordon’s voice.
1,500 of Gordon’s recipes tailored to your needs: Pick from Gordon’s tested recipes, then tweak for your dietary restrictions, group size, kitchen tools or occasion.
Browse through recipes with ease: Look through the recipe cards, then sort out cravings, constraints, or questions with intuitive voiceled help from Gordon.
Gordon’s hard-earned lessons, shared with you: Get honest, unfiltered culinary advice rooted in Gordon’s lived experiences, lessons and philosophies—built in partnership with Gordon himself.
THE AI OF GORDON IS LIKE HAVING HIM IN
Cooking Techniques like:
ե How to make perfect eggs quickly
ե How to sear a steak
ե Knife skills
ե How to avoid overcooked pasta
Recipes:
ե Ask for recipe suggestions and Gordon’s AI will help narrow in on the right one.
ե The AI of Gordon can make modifications or substitutions based on allergies, dietary restrictions, ingredients or equipment available.
ե The AI of Gordon can help adjust serving sizes based on the number of people.
Gordon’s lessons, career and journey to help members be more confident cooking at home.
Through MasterClass On Call, members will have personalized guidance, insights, and strategies through conversations with the AI of the world’s best, leveraging their unique experiences and knowledge. MasterClass On Call is for anyone of answers to their questions, or spent hours chatting with friends or or reach their full potential.
WITH MASTERCLASS ON CALL, MEMBERS
ե Gordon Ramsay
ե Mark Cuban
ե Chris Voss
ե and Dr. Matt Walker
Coming Later:
Doris Kearns Goodwin, Pulitzer Prize-Winning Biographer (Leadership), Ray Dalio, Investor and Entrepreneur (Decision-Making), Richard Branson, Entrepreneur and Innovator (Entrepreneurship). LeVar Burton, Award-Winning Actor, Director and Host (Storytelling), Bill Nye, The Science Guy (Science), Tan France, Style Icon and Queer Eye Co-host (Fashion & Style), Gloria Steinem, Legendary Journalist and Activist (Empowerment),Kelly Wearstler, Award-Winning Designer (Design & Style),Brandon McMillan, Renowned Dog Trainer and Behaviorist (Dog Training), Emily Wines, Master Sommelier (Wine)
Pricing and Availability:
MasterClass On Call is currently in beta and is a standalone product.
The AI of Gordon Ramsay is available at: https://oncall.masterclass.com/aimentor/gordon-ramsay $10/ month billed monthly $84/ month billed annually
MARK CUBAN, Billionaire Entrepreneur (Business)
CHRIS VOSS Former Lead FBI Negotiator (Communication)
Automation has improved many processes for drink brands, allowing companies to raise output while reducing error rates and costs. However, automating operations takes time and is most successful when decision-makers carefully consider their existing needs or pain points. The best equipment for automating beverage packaging varies depending
METHODOLOGY
on the type of containers used, the average number processed per hour or day, and other factors.
Learning about top-rated automated beverage packaging equipment manufacturers is an excellent first step because it helps leaders become familiar with the available options, including custom builds.
Companies appear on this list based on numerous factors, including feedback expressed in reviews and testimonials. The selection process also considered industry experience, equipment servicing, spare parts availability and how well companies could meet clients’ automated beverage packaging needs.
1. Ska Fabricating
Ska Fabricating offers many automated machines to optimize labor, throughput and uptime, giving beverage companies numerous opportunities to remain competitive and meet performance targets. From container rinsers to bulk palletizers, Ska Fab offers a complete assortment to address the requirements of today’s beverage packagers and manufacturers.
Ska Fab’s employees apply their extensive industry knowledge and commitment to finding the best customer solutions, resulting in personalized service. Although companies worldwide use Ska Fab machines, this business provides support with a local feel, whether customers are purchasing equipment for the first time or are longtime loyal clients. Since this manufacturer serves numerous industries, potential customers can feel confident they will receive expert advice to scale their businesses or tackle other needs.
2. Integrated Packaging Machinery
Key Features
A convenient online quote request form helps interested parties easily connect with the company.
The team has over a decade of machine maintenance data to refer to when recommending spare parts to customers.
Service plans include site visits and remote diagnostics tools to prevent costly downtime.
Equipment rentals, leasing options and purchase payment plans give customers the flexibility to access assets affordably.
Integrated Packaging Machinery provides customer-specific integrations, whether the goal is to create a new beverage line or update existing infrastructure. This company’s experience serving clients internationally makes it an excellent choice for leaders who want to feel confident making decisions about their automation requirements.
This company specializes in assisting beverage, dairy and frozen food brands. It applies industry expertise to help clients boost their efficiency and meet operational goals. This employee-owned engineering company has developed a reputation for over-delivery, resulting in highly satisfied industry leaders who receive purposeful machines to maximize uptime.
Key Features
Pre-project line audits give beverage packagers assessments of their current assets and operations before committing to improvements.
A seven-step SURE-thing Performance process plans, designs, fabricates and tests automated equipment, protecting clients from unintended consequences.
A 24/7 parts and service hotline makes resources continually accessible to leaders aiming to prevent downtime.
Integrated Packaging Machinery employees focus on delivering customer-defined value by listening carefully to needs and suggesting options to meet the agreedupon metrics.
3. Pearson Packaging Systems
Pearson Packaging Systems has installed over 21,000 machines worldwide in 65 years, demonstrating its deep background in industrial automation. Whether people want integrated systems or individual equipment, this company offers comprehensive solutions to improve outcomes. It also provides customized training, job aids and other support to ensure clients get the highest possible returns on investment.
The company provides a rebuild service, ideal for clients with machines that have several years of usability left but need tweaking to perform at their best. Engineers can complete the work at the customer’s facility or a company location, depending on preference. Aftermarket specialists can recommend specific additions to install during rebuilds to match a client’s budget and desired outcomes.
4. Massman Automation
Key Features
This company offers decades of robotic process integration knowledge, making it an excellent resource for optimizing operations.
Modification and upgrade services are available to help customers improve their existing infrastructure.
This business holds numerous patents, demonstrating its commitment to innovation and problem-solving.
Customers have access to spare parts and maintenance plans, which keep packaging equipment running smoothly for years.
Massman Automation creates packaging machines to drive cost savings and enhanced efficiency. Whether industry executives need to automate packaging for cans, bottles, tubs or cups, the engineering and design professionals know how to develop equipment to match clients’ products, industries and immediate or anticipated needs.
It offers numerous services to extend the life of existing assets, such as retrofit engineering, preventive maintenance and field service support. Clients needing to help their workforces adjust to automation can also opt for formal equipment training, delivered by professionals certified by The Association for Packaging and Processing Technologies.
Find Automated Beverage Packaging Equipment
Key Features
An online video library shows the available machines and their capabilities.
Massman Automation maintains all its production internally, giving employees oversight over each stage.
This provider’s service team offers 24/7 availability to maximize uptime.
The business has two facilities to serve its global customers.
These providers can assist manufacturers with finding the best equipment for automating a beverage packaging line. They will apply their expertise to propose the most suitable solutions based on clients’ circumstances. These specialists also explain each process step, telling customers what to expect during each planning, design or installation phase.
Maybourne London Unveils Summer 2025 Luxury Experiences:
Art Deco at Claridge’s, Roofop Dining, Suite
Restorations & Global Culinary Residencies
This summer, Maybourne’s London properties unveil an array of exciting new offerings and experiences. From rooftop dining debuts at The Berkeley and The Emory to glamorous Art Deco heritage celebrations at Claridge’s to the much-anticipated suite restorations at The Connaught spearheaded by Guy Oliver, each property ushers in a new chapter and evolution for the Maybourne legacy in London.
CLARIDGE’S
Claridge’s Celebrates 100 Years of Art Deco
To celebrate the centenary of Art Deco and the Paris Exhibition of 1925, Claridge’s—London’s Art Deco jewel and the favored haunt of the Bright Young Things, a glittering group from the 1920s—has unveiled a yearlong series of celebratory guest experiences and activations that reinforce the hotel’s position at the heart of the much-loved Roaring Twenties. Highlights include monthly behind-the-scenes Art Deco Tours with the hotel’s archivist Kate Hudson, a “Bright Young Things” Sleepover in Deco-designed rooms featuring Hanky Panky cocktails, limited-edition F. Scott Fitzgerald’s Flappers and Philosophers, a 1925 Shalimar scent in original bottles, and a 1920s jazzfilm playlist; Cecil Beaton-inspired cocktails in The Fumoir served in Lalique glassware to coincide with the National Portrait Gallery’s Beaton exhibition; lively Charleston masterclasses by The Bees Knees; intimate Art Deco Salons on fashion, jazz, fragrance, design and florals; and a Gatsby-style pre-theatre dinner in Claridge’s Restaurant before the new musical The Great Gatsby at the Coliseum.
Claridge’s x Dante
From May 19th to June 30th, Claridge’s Restaurant will host Dante, New York’s award-winning restaurant and aperitivo cocktail bar, for a month-long residency. Owners Linden Pride and Nathalie Hudson will infuse Mayfair with downtown-Manhattan energy, launching a daily Aperitivo Hour featuring Dante signatures such as the “fluffy”-orange-juice Garibaldi, Dante Martini and Negroni Bianco. The menu spans Dante × Claridge’s sliders, towering seafood platters, shrimp cocktail, bone-in New York strip with chimichurri and the famed Dante burger, while weekend brunch plates range from buttermilk-bacon pancake stacks and banana bread with ricotta and honey to huevos rancheros with salsa verde and avocado.
THE CONNAUGHT
“The Connaught Suite Collection”
This spring, The Connaught completes a two-and-a-half-year restoration of its rooms and suites, led by The Connaught legacy designer Guy Oliver, as well as architect Michael Blair and David Collins Studio. In celebration of the newly restored suites, the hotel unveils “The Connaught Suite Collection”, a curated menu of in-suite luxuries: chilled martinis mixed tableside from the renowned Connaught Bar, pâtissier Nicolas Rouzaud’s cakes, bespoke massages from the Aman Spa team, and John Lobb’s legendary shoeshine. Guests also enjoy exclusive access to the Connaught Cinematic Collection— British Film Institute classics starring longtime hotel patrons such as Lauren Bacall (To Have and Have Not), Alfred Hitchcock (The 39 Steps), Vivien Leigh (A Streetcar Named Desire), Jack Nicholson (Chinatown), Grace Kelly (Rear Window), and Warren Beatty (Bonnie and Clyde)—highlighting their enduring appeal, much like The Connaught, forever in fashion.
The Berkeley
Nestled between Knightsbridge and Belgravia, The Berkeley has been a London icon for over a century. The hotel recently debuted La Môme London at The Berkeley, where French restaurateurs Ugo and Antoine Lecorché bring the glamour of the French Riviera to Knightsbridge with an outpost of their beloved Cannes-based restaurant. The Berkeley is also home to world-renowned pastry chef Cédric Grolet’s first pâtisserie outside of Paris, Cédric Grolet at The Berkeley. Chef Grolet has just introduced a signature afternoon tea experience, available at both The Berkeley Café and his eponymous pâtisserie.
THE EMORY
“Capri in the City”
This month, The Berkeley is opening its legendary rooftop—normally reserved for hotel guests—to debut “Capri in the City”, a seasonal pop-up inspired by the island’s picturesque, cove-studded coastline. Surrounded by lemon trees and unrivalled views of London’s skyline, Capri in the City celebrates Italy’s colorful, laid-back beach clubs with a brand-new Rivierainspired menu of cocktails and dishes, offering the ultimate alfresco escape for both hotel guests and Londoners. Guests will enjoy Capri-inspired cocktails in collaboration with Malfy Gin, a selection of wood-fired pizzas, and Italian favorites such as baby-tomato bruschetta, marinated octopus, and a classic Caprese salad.
The Emory x Tato Giovannoni
Located in Knightsbridge and overlooking Hyde Park, The Emory is a modern architectural masterpiece designed by the late Richard Rogers and Ivan Harbour of RSHP. The Emory features 61 extraordinary suites, each showcasing the work of world class designer including Alexandra Champalimaud, Andre Fu, Pierre-Yves Rochon, and Patricia Urquiola. Renowned designer Rémi Tessier masterminded the public spaces—which include abc kitchen, The Emory Bar, The Emory Cigar Merchants, and The Emory Rooftop Bar. Following the overwhelming success of his two-month pop-up last year, Legendary Argentinian bartender Renato ‘Tato’ Giovannoni, founder of acclaimed Florería Atlántico bar in Buenos Aires, and winner of the World’s 50 Best Bar’s Industry Icon Award, will now curate and oversee The Emory Rooftop Bar’s cocktails with a seasonally changing menu inspired by his three-decades in mixology.
Led by global music icon, spokesperson and investor Bebe Rexha, the femaleforward and crafted premium Spanish sparkling wine brand Provocativo is thrilled to announce its recent successes and forthcoming plans after bringing the Grammy Award-nominated artist on board last year.
Leveraging Rexha’s electrifying vision and unapologetic spirit, alongside 2nd-generation winemaker Briana DiTommaso, who grew up on a boutique vineyard in the Chicagoland suburbs, Provocativo is poised to be the sparkling wine brand of choice heading into the summer.
The performance of this burgeoning bubbly brand, which launched in 2021, is one to watch: Provocativo has experienced 27% YOY growth as a result of increased direct-to-consumer availability in 40 states, expanded its retail and distribution footprint, and continued to develop its existing on-premise partnerships to include international, high-profle cruise lines, restaurants, bars and nightclubs.
The premium sparkling wine, elegantly crafted using the traditional Champagne method in the heart of Cava country, is now available to nearly all bubbly fans across the country as the brand’s direct-to-consumer reach is currently at 40 states, thanks to a rapidly growing distribution network with trusted partners like Atlantic Beverage (MA/RI), Breakthru Beverage (FL), Favorite Brands (TX), Kramer (NJ), Nevada Beverage (NV), Park Street (NY/CA), Pine State (ME), and Wine Twist (CT). Additionally, Provocativo is bolstering their expansive broker network which is driving meaningful relationships at the street level.
Making it easier for consumers to pick up bottles for spontaneous celebrations, Provocativo’s growing retail presence can be found at select locations of Total Wine, Target, BevMax, Shaw’s Markets,
and ReserveBar. The brand is also proud to have recently announced its relationship with Charter Brands who will utilize their extensive distribution network and expertise in premium spirits and wines to introduce Provocativo to new markets across Europe, Asia-Pacifc (APAC), and Africa this year.
Given Provocativo’s everyday luxury ethos and celebratory nature, many on-premise partnerships with major global hospitality and travel leaders are on the horizon this year for the brand. Provocativo has recently forged an on-premise relationship with the Seminole Hard Rock and Casino in Hollywood, Florida as well as the buzzy, international Black Tap Craft Burgers & Beer beginning with London, Las Vegas and Dallas and expanding to all locations within the year. Provocativo’s attributes have made it a natural ft for the hospitality space, and the brand has extended its reach to the cruise industry by partnering with Virgin Voyages and creating custom bottle labels refecting the cruise juggernaut’s iconic red branding.
Looking ahead, Provocativo is taking their commitment to sustainable sourcing one step further and will be shifting their production to using 100% certifed organic grapes in May 2025, and will be launching their frst-ever Sparkling Rosé next year. Provocativo represents bold authenticity, elegance, and fearless female leadership. At $26.99-29.99 (SRP) a bottle, it offers an elevated, yet accessible and celebratory sparkling experience for every occasion.
Meet Culinary Game Changer JERRY J. BOBB!
Jerry is the Chef/Creator/Owner/Operator of Super Taters & More in Scott, (Lafayette) Louisiana. Super Taters is game changing for Culinary Artistic gourmet stuffed baked potatoes but also for what Jerry refers to as “BIG Menu Energy”. Imagine a delicious hi-definition visual menu spanning an entire restaurant wall!
Jerry’s path continues to defy logic and is heavily fueled by his seamless ability to pivot. He stands firm on remaining independent, unique, bold, creative and fearless while embracing ever evolving dining trends and food industry challenges.
From a small Louisiana town, Jerry sees his unconventional road to success as a blessing. His accomplishments as an independently owned/operated, award winning Restaurateur has landed him national features in Forbes, New York Weekly, The Los Angeles Wire and the iconic billboards of NYC’s Times Square!
I am a small business who THINKS BIGGER!
says Jerry
HOW TO HAVE FRIDAY REVENUE ON A TUESDAY
A Restaurant
By Pamela Waitt
Guide
With the right strategies, your restaurant can generate Friday-level revenue by turning Tuesday into a high-impact dining day. Taco Tuesday is a proven model embraced nationwide, and with a curated approach, any restaurant can tap into its power.
The Power of Curated Dining Experiences
Guests are seeking effortless, fun experiences. Curated dining concepts like Taco Tuesday, Sunday Brunch, and Happy Hour provide structure and comfort—something to look forward to without added decision fatigue. When executed well, these experiences become rituals that build guest loyalty and repeat business.
Why Taco Tuesday Works
Taco Tuesday has earned its popularity by:
բ Breaking up the workweek with a casual, fun atmosphere
բ Offering universally loved food (tacos) paired with drinks (margaritas, beer)
բ Providing clear value—set menus, discounts, or bundled offers
Sunday Brunch has a similar dynamic, driven by exclusive menu items, daytime drinking culture, and a social experience. Taco Tuesday offers these same benefits midweek, often with fewer competitors and more opportunities for creative execution.
Revenue Potential: Real Numbers from Restaurants
With thousands of restaurants on TacoTuesday.com, emerging data reveals clear patterns:
բ Survey Results: Of 92 participating restaurants, many report 22% to 36% revenue increases on Tuesdays after implementing Taco Tuesday offerings.
Popular Formats:
բ Set-price bundles (e.g., Taco Tuesday for Four: margarita pitcher + taco platter)
բ Luxury Taco Tuesdays (e.g. lobster tacos + Champagne)
բ Classic discounted taco deals still drive significant volume
1. Create Shareable Experiences
բ Taco Flights + Margarita Flights
Ideas to Make Your Taco Tuesday Stand Out
Make Tuesday a Destination
With intentional planning and consistent marketing, Taco Tuesday can transform from a throwaway weekday to one of your most profitable nights. Treat it as an experience, not just a promotion.
Remember: Your restaurant is more than a place to eat. You’re the heart of your community, a space for celebration, connection, and joy. Taco Tuesday simply gives guests one more reason to show up.
բ Table-side margarita or guacamole carts
բ Taco Bars for build-your-own experiences
բ Dessert Tacos or Nachos
2. Use Entertainment as a Differentiator
բ Live or acoustic music
բ DJs or themed playlists
բ Trivia nights
3. Tell a Stronger Story Online
բ Highlight behind-the-scenes content: chef insights, prep stories, sourcing highlights
բ Promote pre-orders and specials in advance on social media and email
բ Showcase guests enjoying Taco Tuesday to build FOMO
4. Get Creative with Promotions
բ Weekly or monthly margarita features
բ Rotating taco themes (e.g., Vegan Taco Night, Regional Mexican Styles, Chef Collaborations) Themed promotions tied to holidays and national
MUSIC MATTERS TO YOUR CUSTOMERS
86% WOULD RETURN TO AN ESTABLISHMENT IF THEY LIKED THE FEATURED LIVE MUSIC
86% WOULD RECOMMEND THE ESTABLISHMENT IF THEY ENJOY THE MUSIC
80% SAY THAT MOST OF THE RESTAURANTS AND BARS THEY FREQUENT HAVE MUSIC PLAYING
NEARLY 70% OF MILLENNIALS SAID THAT HAVING NO MUSIC NEGATIVELY IMPACTS THEIR EXPERIENCE
BAR AND RESTAURANT OWNERS WEIGH IN 89% OF MILLENNIALS SAID THAT GOOD MUSIC MAKES A MORE MEMORABLE EXPERIENCE
WITH LIVE MUSIC (…) THERE WERE MORE LIQUOR SALES, AND THAT’S A 75% PROFIT MARGIN.
THE MORE UPBEAT, THE BETTER CHANCE FOR AN UPSELL, THE BETTER CHANCE THEY WANT TO STAY A LITTLE LONGER.
COLORADO AND UTAH
-THOMAS OWNER, FAMILY ITALIAN RESTAURANT ATLANTA, GA
-CHRISTOPHER VINEYARD OWNER AND TASTING ROOM OPERATOR LOS ANGELES, CA
Savory & Sweet
Elevate Summer Grilling with Ol’ Stiles Honey Rubs
A BACKYARD UPGRADE WITHOUT THE FUSS
Summer grilling is about ease—about turning fresh ingredients into something crave-worthy without breaking a sweat. Honey Rubs from Ol’ Stiles check every box. They’re a fast and foolproof way to build unexpectedly complex favor that makes you look like you’ve been mastering the art of barbecue for years.
VARIETY: THE SPICE OF LIFE
There are 4 Honey Rubs available that are specifcally blended to work with each type of protein we typically fnd in the store. We have Classic Poultry for chicken, turkey, or duck; Americana for beef, Homestyle for pork, and Mediterranean that works well on a variety of seafood from salmon and tuna steaks to seared scallops or glazed shrimp. It’s a shortcut to gourmet, adding big favor without the hassle of setting up marinades, waiting for hours, or mastering a technique. Just brush it on between fips at the grill.
CREAMED HONEY? WHAT’S THAT?
Ol’ Stiles Honey Rub starts by taking all-American wildfower honey and expediting the natural process of crystallization to give the honey a thick peanut-buttery consistency. This new spreadable honey is delicious, adding rich sweetness to toast, sandwiches, and the like while forgoing the oozing mess you would get if you were to use regular honey.
It’s here that the mad geniuses at Ol’ Stiles fexed their creative muscles to elevate honey from the breakfast table to become a star ingredient of bigger meals. Combining that sweet creamed honey with a savory blend of herbs and spices complements a varieties of meat and vegetables that we often prepare in the summer months. It caramelizes beautifully when taking the heat of the grill, forming a golden crust that locks in moisture. Chicken, steak, fsh…gorgeous slices of eggplant, zucchini, and peppers transformed into sweet and savory mouthfuls that have just the right hint of smokiness.
So toss that old gunky bottle of sugary tomato sauce in the trash and start building favor at the grill with high quality ingredients. After all, summer’s too short for bland barbecue.
Quick Tip Ol’ Stiles Honey Rubs make a great dipping sauce for appetizers and hors d’oeuvres. Simply place a few spoonfuls in a microwave safe bowl and zap it for 20-30 seconds to get a saucy consistency.
WHERE FLAVOR MEETS PHILANTHROPHY
Supporting and Empowering Latino Youth in the U.S.
CREATING SEASONED LEADERS
The Aarón Sánchez Impact Fund empowers Latino youth with culinary arts scholarships, mentorship, and access to food and wellness resources. Since 2016, we’ve invested over $1.5 million to expand food education and create opportunities to thrive in the culinary world and beyond. The Fund also partners with nonprofits to provide culinary education and improve food access, ensuring Latino youth have the tools to succeed while honoring their roots.
www.aaronsanchezimpactfund.com
Photo Credit: Emeril Lagasse Foundation.
“People who love to eat are always the best people.”
– Julia Child
COVER IMAGE
Bluestone Lane in partnership with Square
PUBLISHER
MICHAEL POLITZ Michael@fbmagazine.com
DIRECTOR & EDITOR-IN-CHIEF
LAUREN KANE Lauren.Kane@fbmagazine.com
SOCIAL MEDIA CONTENT MANAGER
SHELBY POLITZ Shelby.Politz@fbmagazine.co
DIRECTOR OF PROGRAMMATIC SALES
BARB ROGERS Programmatic@fbmagazine.com
ACCOUNT MANAGERS
AMY MONTANO Amy.Montano@fbmagazine.co
SUSAN GOLD Susan.Gold@fbmagazine.com
MARCUS FOXWORTH Marcus.Foxworth@fbmagazine.com
TRADESHOW EDITOR
MICHELE TELL Michele@proofawards.com
CONTRIBUTING EDITORS
MICHAEL POLITZ
STEPHANIE BLITZ
CONTRIBUTING WRITERS
LAUREN MCINDOO
AMY MONTANO
SUSAN GOLD
SHELBY POLITZ
ETHAN BALSAMO
We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles
This article is sponsored by Square, a leader in the food and beverage technology industry. Providing the most innovative, seamless and scalable solutions for restaurants around the world, it’s no wonder over 4 million businesses have chosen to leverage the power of Square. One of those clients is Nick Stone, Founder and Executive Chairman of Bluestone Lane. With 65 cafés and coffee shops across the country, partnering with Square has allowed Bluestone Lane to more easily and effectively bring Aussie café culture (and better coffee) to the USA. Read on to get the whole story and to gain insight into the many ways Square can keep your food and beverage business ahead of the curve.
BLUESTONE LANE:
Brewing a Better Cofee Culture in America
When Nick Stone, Chairman and Founder of Bluestone Lane, frst moved to New York from Melbourne, Australia, it didn’t take long for the homesickness to set in—not for beaches, meat pies, or even Aussie rules football. What he missed most was Australian coffee culture. Back home, it wasn’t just about coffee. It was about connecting in a way that made a person feel like a local—not a customer.”
In a world of convenience and transactions, Nick yearned for that unique sense of hospitality that defnes Australia’s espresso-based coffee scene. And it was that longing that ultimately led to the creation of Bluestone Lane, a coffee shop that’s rewriting the rules of American café culture.
From Down Under to Downtown
Australia’s love affair with coffee is a tale of migration, resilience, and evolution. Following World War II, waves of immigrants from Italy, Greece, and other parts of Western Europe arrived on Australian shores, bringing with them espresso machines and a deep passion for quality coffee. From those early infuences, a vibrant, highly individualized coffee culture took root—one grounded in small, independent businesses, exceptional service, and a commitment to making people feel like they belong.
“There’s no Starbucks, no Dunkin’, no Peet’s in Australia,” Nick pointed out. “Those big chains just couldn’t make it here. Australians expect more — they want quality and they want authenticity.”
“There’s no Starbucks, no Dunkin’, no Peet’s in Australia,” Nick pointed out. “Those big chains just couldn’t make it here. Australians expect more—they want quality and they want authenticity.”
Unlike the U.S., where drip coffee still dominates and chains lead the market, Australian cafés prioritize espresso and personal connection. That emphasis on hospitality is not an afterthought; it’s the core of the experience.
Nick didn’t come from a hospitality background. A former professional athlete turned banker, he wasn’t your typical café founder. But that outsider perspective may have been his secret weapon. When Bluestone Lane opened its frst location in a subterranean basement under an escalator in Midtown Manhattan, there were no signs, no sandwich boards, no visibility from the street—only word of mouth.
“Working in one of our cafés is a lot like being part of a sports team,” said Nick. “Everyone has a role to play. It’s about collaboration, communication, and being selfess for your teammates and your guests.”
That hidden gem quickly became a cult favorite. Aussie expats and curious locals alike were drawn to the café’s laid-back vibe, made-to-order food, and a coffee menu that introduced many Americans to the wonders of the fat white and avocado toast—years before they became brunch staples.
“We wanted it to feel like Melbourne’s laneways,” Nick said, referencing the cobblestone alleyways that are home to some of Australia’s best hidden cafés. “There was nostalgia in that. But we also wanted to do it authentically—no koalas or kangaroos on the wall. It was about the spirit, not the stereotypes.”
Hospitality First, Coffee Second
At the heart of Bluestone Lane’s success is a simple philosophy: people remember how you make them feel more than what you serve them. That being said, Nick believes you can teach anyone to make coffee. You can train them on machines, beans, and milk frothing. Compassion, on the other hand, is an innate character trait.
This belief informs Bluestone Lane’s unique hiring practices. Experience in hospitality isn’t required. A shared passion for the brand’s mission is. From baristas to general managers, everyone is selected for their ability to connect, to empathize, and to make someone’s day just a little bit better.
“Working in one of our cafés is a lot like being part of a sports team,” said Nick. “Everyone has a role to play. It’s about collaboration, communication, and being selfess for your teammates and your guests.”
Nick believes it’s that consistency of care that keeps people coming back. Coffee is ritualistic. Often, you see the same people every day. That’s an incredible opportunity to build a real relationship, to become part of someone’s daily rhythm. That’s not something Bluestone Lane takes lightly. Personally, Nick views it as a privilege. Bluestone Lane’s mission goes beyond caffeine. It’s about combatting what Nick sees as one of society’s most pressing issues: loneliness.
“There’s an epidemic of disconnection right now,” he says. “People feel isolated. But coffee brings people together. It’s affordable, accessible, and it creates space for community.”
To that end, Bluestone Lane supports a host of initiatives—from running groups to trivia nights— designed to foster face-to-face interaction and genuine camaraderie. Nick’s vision is for every one of their locations to be a place where human kindness thrives.
Fueling the Experience with Smart Technology
As Bluestone Lane has grown, now with over 60 locations across 10 U.S. markets, maintaining that intimate, community-driven experience has remained at the forefront. Having the right technology has helped bridge the gap, ensuring consistency without sacrifcing personality. This is where Square comes into the equation.
“The Square platform has been incredibly liberating,” said Nick. “It works seamlessly across both of our formats—coffee shops where customers order at the counter or on the app, and full-service cafés with ample table seating.”
“There’s an epidemic of disconnection right now,” he says. “People feel isolated. But coffee brings people together. It’s affordable, accessible, and it creates space for community.”
From the use of Square Register to mobile Square Terminal devices for effcient tableside ordering to the Square KDS (kitchen display system), these integrated systems have helped Bluestone Lane scale effciently without losing its soul. Transitioning 60+ stores in just four weeks could have been a logistical nightmare. Instead, it was a game-changer.
“Square’s onboarding was effortless,” said Nick. “They were there every step of the way, and the tools they provide, like POS terminals that empower customers to pay right at the table, actually enhance the experience, not distract from it.”
And it’s not just about convenience. It’s also about performance. With Square’s software at the core, Bluestone Lane’s staff can uphold the high standards of service and customer-centric model. The Bluestone Lane team now has real-time data on everything from order times to location-specifc sales trends, giving their strategy and fnance teams the ability to make smarter decisions. In fact, they’ve actually reduced software spend and achieved 50% faster ordering times because Square is so comprehensive. It’s not just a POS system—it’s a full-service restaurant solution.
A Future with an Energizing Dose of Purpose
Since the opening of its fagship location, Bluestone Lane has worked with a variety of different technology partners. None offered the impressive market share, third party partner ecosystem, customer service, and ability to operate in an effectively progressive way like Square does. This is a business partnership that will continue to play a pivotal role for the long haul.
With ambitions to grow to hundreds of locations, Bluestone Lane isn’t solely focused on expansion but rather pursuing a movement. In the U.S., Starbucks and Dunkin’ currently make up 70 percent of the coffee market, but as shown by Bluestone’s expanding loyal customer base, people are craving something more. They are in search of more authenticity, more healthconscious options, and more humanity.
That’s where Bluestone Lane sees its opportunity. Their coffee shops and cafés offer an affordable luxury. For fve to ten dollars, you can feel welcomed, cared for, and uplifted. And it’s not just customers who beneft. Internally, Bluestone Lane has built a culture of upward mobility, promoting team members from the back-of-house to leadership positions and investing in their growth.
“There are incredible stories of people who started as line cooks and are now general managers,” Nick says proudly. “That’s the culture we’ve built—one where values matter, and people are seen.”
In a world where convenience often overshadows connection, Bluestone Lane offers a different path. One where hospitality leads, quality is non-negotiable, and every cup of coffee comes with a side of sincerity. Nick takes great pride in the difference Bluestone Lane has been able to make in U.S. coffee culture. The brand has helped shift the focus from transactions to fulfllment. From selling coffee to building community.
It’s a lesson that started in the laneways of Melbourne and is now taking root across America: that a great cup of coffee can do more than energize—it can connect, uplift, and transform the everyday into something extraordinary.
Take a moment to learn more about Bluestone Lane or fnd a location near you.
Are you in the food and beverage industry? It’s time to discover how Square can take your business to the next level.
A COMPLETE HOW- TO GUIDE WITH ALL YOU NEED TO KNOW TO OPEN AND RUN A SUCCESSFUL RESTAURANT.
EACH MONTH, COUNTLESS NEW RESTAURANTS OPEN THEIR DOORS as others fail. Despite continuing industry growth, many new restaurants struggle to succeed. Even established restaurants are challenged to stay open. These businesses may have great food and amazing service, yet some still face uncertain futures. Now, help has arrived for restaurant owners and managers!
Food and Beverage Magazine’s Guide to Restaurant Success is written by an industry expert who has opened numerous restaurants and provided valuable restaurateur guidance in the role of a trusted consultant.
This restaurant success guide provides vital information on how to protect the significant investment— sometimes ranging from $250,000 to $425,000— that’s required to open a restaurant and keep it running during the first six months. Author Michael Politz started his career with an ice cream business and went on to found a number of restaurants, a frozen food distribution business, a restaurant consulting service, and a respected online magazine for the food and beverage industry. Politz shares his extensive knowledge gained through both success and failure. With his indispensable guide, you can easily double-check to make sure you’re doing things right.
Get guidance from a restaurant owner’s handbook of what to do and not do
Refer to handy tips and checklists that help you launch your business
Discover insight into the triumphs of Wolfgang Puck, Bobby Flay, Emeril Lagasse, and more
Gain food industry knowledge with a comprehensive restaurant how-to guide
Whether you want to open a burger joint or a fine dining restaurant, this advice-filled resource will help you cover all the details that make a difference. You’ll be better prepared before, during, and after your restaurant launch! Set your establishment up for rave reviews with Food and Beverage Magazine’s Guide to Restaurant Success
MICHAEL POLITZ is the founder and publisher of Food & Beverage Magazine, the leading online magazine and resource in the industry. Michael has developed and branded multiple celebrity bar and nightlife concepts, and has consulted for Fortune 500 Companies such as Hallmark and Safeway Foods. Michael was recognized as one of Entrepreneur Magazine’s Top Forty Executives Under 40.
