Food and Beverage Magazine - May Issue 2025 Celebrity Cover

WANT TO COMPLETELY SATISFY YOUR CUSTOMERS?

Contact Sunny Sky Products to learn more about our Complete Beverage Solutions

info@sunnyskyproducts.com

|

877-235-6466 |

11747 Windfern Road, Suite 100 Houston, TX 77064

|

sunnyskyproducts.com

MAY ISSUE 2025 COVER IMAGE Bobby’s Burgers

by Bobby Flay 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 RYAN SLATTERY

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

Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People, LLC. “fb101.com” is a trademark of Beautiful People, LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: Lauren.Kane@fbmagazine.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Food & Beverage Magazine is not affiliated with any other food and beverage or hospitality publication.

PAGE 5

COVER FEATURE

Contents May 2025 Inside this issue Page 5

Cover Feature

Bobby Flay

Page 17

Chef Highlight

Chef Tattoos

Page 21

Event Highlight

Código 1530 Stagecoach

Page 25

Hospitality News

HIVE Hospitality

Page 29

Cocktail Recipes

Mother’s Day Cocktail Recipes

Page 33

Editor’s Top Pick

Best Products of Summer

Page 63

Industry News

Tariff Turbulence

Page 73

Brand Cover Feature

Sunny Sky Products

Page 3 | Food & Beverage Magazine v May Issue 2025

PAGE 7 3

PAGE 3 3

PAGE 25 PAGE 21

May Issue 2025 v Food & Beverage Magazine | Page 4

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

Page 5 | Food & Beverage Magazine v May Issue 2025

May Issue 2025 v Food & Beverage Magazine | Page 6

BOBBY FLAY’S BURGER EMPIRE: A CASUAL DINING REVOLUTION

In the culinary world, few names resonate with as much acclaim and authority as Bobby Flay. Building a career on bold flavors, boundless creativity, and an unwavering commitment to excellence, Flay has established himself as one of the most influential culinary professionals of his generation.

As the first chef to earn a star on the Hollywood Walk of Fame, Flay has not only carved out a place in the history of American cuisine but also built a legacy that bridges the gap between fine dining and approachable fare. One of the most exciting chapters in his storied career is Bobby’s Burgers by Bobby Flay. This chef-driven fast-casual restaurant concept is redefining how America eats one of its favorite foods, offering guests an Unbeatable Burger Experience.

Page 7 | Food & Beverage Magazine v May Issue 2025

May Issue 2025 v Food & Beverage Magazine | Page 8

Page 9 | Food & Beverage Magazine v May Issue 2025

A DREAM YEARS IN THE MAKING For Flay, opening a burger restaurant wasn’t a business decision made on a whim—it was a lifelong dream. Growing up in New York City, he gravitated toward classic American comfort food, especially burgers. One place in particular left a lasting impression:JG Melon.

“I always wanted to have my own burger place,” Flay said. “As a kid growing up in NYC, my go-to burger was—and still is—JG Melons.

It’s a pub-style burger that’s simple but has tons of flavor, and the cheese is always melted perfectly. It hits the spot every time. That’s my goal at Bobby’s Burgers as well.”

That same no-frills but flavor-packed philosophy is the foundation of Bobby’s Burgers, a concept that delivers handcrafted, craveable food in a desirable atmosphere. The fast-casual burger segment is crowded, with countless competitors chasing trends. But at Bobby’s

“I always wanted to have my own burger place,” Flay said. “As a kid growing up in NYC, my goto burger was—and still is—JG Melons. It’s a pub-style burger that’s simple but has tons of flavor, and the cheese is always melted perfectly. It hits the spot every time. That’s my goal at Bobby’s Burgers as well.”

Burgers, the team made a deliberate decision to buck the trends and stand out by setting their own standards.

“We made a conscious decision to not follow the Smashburger trend,” said Flay. “At Bobby’s Burgers, we think of the burger as the quintessential sandwich. Every layer is treated with the care it deserves.”

It’s this kind of thoughtfulness that distinguishes Bobby’s Burgers from the alternative dining options. Every ingredient is crafted with intention—from house-made sauces and flawlessly toasted buns to Certified Angus Beef™ burgers that are grilled to guests’ choice of medium or well-done. The result is a menu that’s approachable, elevated, and entirely irresistible.

May Issue 2025 v Food & Beverage Magazine | Page 10

Flay’s signature bold flavor combinations shine across the menu,

But the menu doesn’t stop at burgers. Guests can also enjoy

particularly in the lineup of burgers that guests return for again

gourmet sandwiches like the Fried Chicken Sandwich with aji

and again:

amarillo mayo, signature sides such as Bacon + Cheese Fries and Buttermilk Onion Rings, and next-level breakfast items at

CRUNCHBURGER®

select locations, including the Brunch Burger, Turkey Sausage

American cheese, Bobby’s Sauce, and a thin layer of potato

Breakfast Sandwich, and even Steel-Cut Oatmeal for those

chips–the trademarked Crunchified® topping that can be added

seeking a lighter start to the day. And let’s not forget the spoon-

to any burger in the lineup

bending milkshakes—Flay’s personal favorite is the Pistachio Shake, a testament to the chef’s love for premium, unexpected

BACON CRUNCHBURGER®

palate-pleasing delights.

A crispy, smoky twist with bacon, potato chips, American cheese, and Bobby’s Sauce

FROM VEGAS TO THE WORLD

BBQ SMOKEHOUSE BURGER

The story of Bobby’s Burgers as a franchise began with strong

Bacon, American cheese, a buttermilk onion ring,

roots. The concept found its initial footing in Las Vegas with

and chipotle BBQ sauce

three locations in partnership with Caesars Palace, followed by expansions into Atlantic City and New Orleans. These

NACHO BURGER

high-visibility venues provided the brand with a springboard

Queso, pickled jalapeños, blue corn

for broader growth and demonstrated its ability to thrive in

tortilla chips, and tomato chipotle salsa

both high-traffic tourist areas and competitive dining markets.

Bobby Flay attended and celebrated the opening of the flagship

BOBBY BLUE + BACON BURGER

location in Charlotte last summer—which serves as the global

A rich, sharp combo of blue cheese, bacon, lettuce, and tomato

innovation and training center—and the brand opened its

Page 11 | Food & Beverage Magazine v May Issue 2025

first location in Orem, Utah in January, with plans to expand

“There are a handful of operators out there who are stellar at

across the state. The brand continues on a full-scale U.S.

franchising,” he says. “Being able to replicate someone else’s

and international franchise expansion plan, reflecting Bobby’s

vision is not an easy task, but those people who understand the

Burgers’ commitment to franchise excellence. The journey to

brand’s commitment to quality and can help us grow are our

scale hasn’t come at the cost of quality. On the contrary, Flay

potential partners.”

attributes the brand’s consistency to a robust internal culture focused on training, standards, and execution.

For franchisees, the appeal of Bobby’s Burgers is multifaceted.

They benefit from immediate Bobby Flay brand recognition,

“Since the pandemic ended, the growth of Bobby’s Burgers

access to a world-class leadership team, and a support system

has been wonderful. It’s been about team, team, and more

that covers everything from store design and operations

team,” Flay said. “Training the cooks to employ the same basic

to culinary coaching and marketing. According to a recent

techniques that we utilize in my high-end restaurants, while

GlobeNewswire report, chef-backed restaurant concepts are

making sure all of the most important points of fundamental

expected to generate $186.3 billion over the next five years.

cooking are being activated. We have a ‘no shortcuts’ rule, and

With its chef-driven menu, scalable format, and proven support

it makes a huge difference in consistency.”

systems, Bobby’s Burgers is well-positioned to capture a significant slice of that pie.

This emphasis on fundamentals allows Bobby’s Burgers to maintain chef-level quality in a fast-casual setting, a rare feat

ALWAYS A FRESH PERSPECTIVE

in today’s dining landscape. As demand for the brand grew, franchising became the logical next step. Flay recognized that

One of the most exciting aspects of Bobby’s Burgers is its

scaling didn’t mean sacrificing vision—it simply required the

commitment to innovation. As a new element, Flay personally

right partners.

curates limited-time menu offerings every quarter, ensuring the brand stays fresh and exciting for both loyal regulars and new guests.The exciting launch of the limited-time menu offerings began in March 2025.

May Issue 2025 v Food & Beverage Magazine | Page 12

Right now, the seasonal standout is the Buffalo Burger, crafted

Bobby Flay has always brought his personal passion to the

with Certified Angus Beef™, blue cheese, house-made ranch,

table—whether in fine dining, television, or publishing. And

hot sauce, and watercress, all tucked into a toasted brioche bun.

Bobby’s Burgers is no exception. He has remarkably taken the

Guests can also request that the burger be swapped for a grilled

all-American burger and infused it with culinary artistry, attention

chicken breast.

to detail, and refined creativity.

And it’s not just the burgers that get a seasonal refresh. The

This is not fast food—it’s food done fast and done right. Bobby’s

brand’s milkshake lineup also receives sweet new additions. The

Burgers is a celebration of classic flavors, reimagined through

current special? A decadent Dulce de Leche Shake made with

the lens of one of America’s most beloved chefs. As the brand

creamy custard, house-made whipped cream, and a generous

continues to grow, one thing is certain: Bobby’s Burgers will

swirl of rich caramel sauce. Future limited-time menu innovations

remain the go-to destination for burgers and an unbeatable

are already in the works, with new offerings set to debut in June

experience that’s satisfying on every level and unmistakably

for summer, followed by another exciting twist in the fall.

Bobby Flay.

WHAT’S NEXT?

View the Flay-vorful menu here.

Interested in becoming a Bobby’s Burgers franchisee?

With a methodical approach to growth, Bobby’s Burgers continues with plans to expand across the U.S. and internationally, never compromising on quality.

“I’m very excited to extend our reach globally,” Flay said. “I believe America’s favorite meal will be super popular around the world.”

Page 13 | Food & Beverage Magazine v May Issue 2025

Get a taste of all the details here.

Gold Medal Winner "Blanco Tequila of the Year” Handcrafted in small batches from 100% Blue Weber Agave and completely additive-free, Bandero Blanco honors an ancient recipe that delivers an exceptionally smooth and authentic experience in every sip.

!+$, -./+0./+)

INKED INGREDIENTS: Chefs Reveal the Stories Behind Their Culinary Tattoos

In kitchens nationwide, chefs are commemorating their culinary journeys not just on the plate but in ink. From shallots to Cambros to a sentimental Vidalia onion, these tattoos tell stories of mentorship, resilience, identity, and the deeply personal bonds chefs form with the tools and ingredients that define their craft.

NEW YORK CITY:

CHEF MICHAEL KING

of Sungold and NoMad Diner – A Shallot’s Impact Chef Michael King’s culinary philosophy is etched into his skin – literally.

On the inside of his right forearm, a delicate shallot tattoo pays homage to the ingredient he swears by, a building block in many of his dishes at Sungold in Williamsburg. “I just like chopping shallots,” he used to joke as a line cook, meticulously prepping them while his colleagues debated kitchen drama. Now, as area executive chef of Arlo Hotels, he still reaches for shallots instinctively, their subtle sweetness defining dishes like Sungold’s signature Bucatini. He picks them up at the Union Square Greenmarket the way others grab gum at a convenience store – without thinking, just muscle memory. The tattoo, inked just two years ago, is a quiet nod to the ingredient that has shaped his cooking, proving that sometimes the simplest things leave the biggest impact.

Page 17 | Food & Beverage Magazine v May Issue 2025

FLORIDA:

CHEF JACOB YODER

of Uchiko Miami Beach – The 22-Quart Cambro: Leaky but Essential Chef Jacob Yoder’s right forearm carries an inside joke that every cook instantly understands – a 22-quart Cambro inked with the word “leaky” in the style of a Sharpie scrawl. The tattoo is a nod to one of the kitchen’s most infamous yet indispensable tools, a storage container that somehow never quite holds liquid but still earns its place in the lineup.

“Even though it can’t do what it’s supposed to, it’s still useful,” Yoder said, a sentiment that resonates in the fast-paced, problem-solving world of professional kitchens. The tattoo is more than just a playful homage; it was done by one of his old pastry chefs, adding a personal layer to the piece. Now leading the charge at the recently opened Uchiko Miami Beach, Yoder channels that same resourceful energy into a menu that thrives on fire, smoke and reinvention, proving that even the unexpected can be essential.

CHEF JOHN ENGLE of Ovide at Hotel Effie Sandestin

John Engle, executive chef at Hotel Effie Sandestin, wears his culinary journey on his skin. Inked on his body is a Vidalia onion, a permanent tribute to a defining chapter in his career. “Back when I was a sous chef at Vidalia in Washington, D.C., Chef RJ Cooper decided – right in the middle of service, no less – that it was time to start a new tradition: getting dedicated cooks inked with the restaurant’s logo,” he explained.

It wasn’t exactly planned. One moment, John was immersed in the chaos of a busy dinner rush; the next, he was whisked away, still riding the adrenaline of the kitchen. “It was more than just getting a restaurant logo; it was a rite of passage. A bond, a memory, a moment in time permanently etched onto my skin.” For Engle, the Vidalia onion isn’t just a vegetable; it’s a symbol of grit, passion and the wild, unpredictable journey of being a chef.

May Issue 2025 v Food & Beverage Magazine | Page 18

CHEF BERNARDO PALADINI of Torno Subito Miami – A Roman Heart

Ahead of his move from Rome to Modena, Italy, Chef Bernardo Paladini marked the moment with an artichoke tattoo – a bold and permanent reminder of home. “It’s a sign I wanted to put out: Always remember where you come from,” he said. For Paladini, the artichoke is more than just a favorite ingredient; it’s a symbol of home. In Rome, when artichoke season hits, they’re everywhere, from market stalls to restaurant menus, especially in the classic Carciofi alla Romana, a dish he still considers one of the greats. The tattoo was a way to carry a piece of that with him as his career took him from Italy to Dubai and, now, Miami. At Torno Subito Miami (Chef Massimo Bottura’s first U.S. restaurant and a recent Michelin Guide pick), Paladini blends traditional Italian flavors with global influences, but the artichoke on his arm is a quiet reminder: No matter how far he goes, Rome is always in the mix.

CHEF TOM LEGG of SkyBeach Resort

For Chef Tom Legg, cooking isn’t just a career; it’s in his bones. Inked on his right arm is a skeleton wearing a chef’s hat and clutching a knife, a striking image he got while still in culinary school. “Even if you strip everything away, down to the bones, I know I was made to cook,” Legg said. The tattoo serves as both a reminder of his commitment to the craft and a symbol of his culinary identity. Now helming the kitchens at SkyBeach Resort in St. Petersburg, Florida, Legg channels that same sense of purpose into menus that celebrate bold flavors and seaside comfort, proving that passion, when deeply rooted, never fades.

Page 19 | Food & Beverage Magazine v May Issue 2025

RAISE YOUR GLASS TO INCREASED OPPORTUNITIES CURATED, FACE-TO-FACE MEETINGS BETWEEN THE RIGHT BUYERS AND SELLERS AT THE RIGHT TIME. FEATURING OUR 1ST ANNUAL GOLF OUTING AND THE GRAND TASTING EVENT! ON & OFF PREMISE ADULT BEVERAGE SESSION August 24 - 26, 2025 PGA National Resort & Spa Palm Beach Gardens, Florida

FOR MORE INFORMATION CONTACT:

Amanda Tomsik Director of Foodservice & Adult Beverage at atomsik@ECRM.MarketGate.com or call 440-528-0474

1#$2) -./+0./+)

CÓDIGO 1530® NAMED OFFICIAL TEQUILA SPONSOR OF STAGECOACH MUSIC FESTIVA Award-Winning Tequila Co-Founded by George Strait Unveils Limited Releases Inspired by the Iconic Country Music Festival Código 1530 - the award-winning tequila made from a recipe and process that’s been perfected over generations, co-founded by the King of Country himself - marks its designation as the “Official Tequila of Stagecoach”.

To celebrate country music’s biggest jamboree that takes place April 2527th in Indio, CA, Código has unveiled a first-ever commemorative 2025 Stagecoach bottle, offering festival and tequila enthusiasts alike an official limited-edition keepsake of the brand’s signature Reposado.

Page 21 | Food & Beverage Magazine v May Issue 2025

If there’s one country music star who knows a thing or two about tequila, it’s The King, George Strait. The hitmaker and Código 1530 co-founder is the inspiration for the “Cowboys & Dreamers” Margarita, which will be served over three days, as well as made available for pre-festival celebrating at home. Because yes, the song “Código” is more than just a fun, up-tempo western swing track to Strait. “While I can’t make it out to the desert this year, I’m excited for fans to experience the spirit of Stagecoach through Código’s limited offerings and the unforgettable memories they will create with friends and family,” George Strait says. “If it’s not your favorite tequila, you haven’t tried it!”

“The Official Tequila of Stagecoach” will usher in festival season with limited releases designed to elevate the fan experience, including: Commemorative 2025 Stagecoach Reposado:

This Reposado tequila is rested for six months, three times longer than the industry standard, in Napa Valley cabernet barrels, giving an official nod to California’s Country Music Festival. Providing the brightness of ripe agave and warm undertones of whiskey, the limited release is now available for an SRP of $54.99 at select fine retailers across California, Nevada, and Arizona.

“Cowboys & Dreamers” Margarita Cocktail Kit:

Providing everything needed to recreate Código’s signature festival serve at home, a King of Country inspired “Cowboys & Dreamers” margarita made with Blanco tequila, along with a refreshing watermelon variation. The Official Tequila of Stagecoach brings fans a full experience that includes streaming access to the festival as part of a Classic Cocktail Kit ($69.99) along with a Deluxe version ($109.99) that comes with a limited-edition vinyl of Strait’s latest album – now available via CocktailCourier.com.

Código 1530 George Strait Special Edition:

Released in early 2025, this Añejo tequila was patiently aged for 2 years in the finest French Oak Cabernet wine barrels to create a deliciously balanced expression that celebrates the King of Country’s 31st studio album. Now available nationwide for an SRP of $109.99 via ReserveBar Código 1530’s core tequila offerings, which include Blanco, Rosa, Reposado, Añejo and “Origen” Extra-Añejo, are all perfected without ever veering from the historic traditions of the Los Bajos region, its tequileros, and its jimadors. The name of the brand honors “Los Códigos,” the old-world codes and customs that shaped and still live on in this region of Mexico. Código 1530 is “Bottled at Origen” at a private distillery in Amatitán, Jalisco – where perfect inputs deliver an agave experience like no other: from lowland volcanic soil that naturally filters the water, to proprietary yeast, and 100% blue weber agave matured for 6-7 years before harvest, ensuring high brix levels.

“Whether it’s a country music star or an award-winning tequila, legends don’t just pop up out of nowhere. This year at Stagecoach we’ll be paying tribute to the roots of Código cofounder, George Strait, by bringing a quintessential piece of Texas music history to the West Coast,” says Jessica Hochberg, Código 1530 Brand Director at Pernod Ricard USA. “Reimagining Austin’s original dancehall and country bar pays homage to Strait’s 2019 “Honky Tonk Time Machine” album cover, while celebrating our origin story as we blend tradition with new voices in country music.”

Stagecoach Festivalgoers aged 21+ are invited to two-step over to the Código Tequila Cantina, a Texas dance-hall-inspired barroom that pays homage to George Strait. While the legendary artist will not be present, he encourages attendees to stop by and savor his favorite cocktail, a ‘Cowboys & Dreamers’ margarita made with Código’s ultra-premium Blanco tequila. Open daily from April 25-27, Código promises a lively and immersive reprieve on festival grounds, offering a selection of craft cocktails, cowboy hat customization, King of Country memorabilia, and more.

This year at Stagecoach we’ll be paying tribute to the roots of Código cofounder, George Strait, by bringing a quintessential piece of Texas music history to the West Coast,” says Jessica Hochberg, Código 1530 Brand Director at Pernod Ricard USA.

May Issue 2025 v Food & Beverage Magazine | Page 22

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.

LEARN MORE. GET INVOLVED.

Scan the QR code or visit www.aaronsanchezimpactfund.com to learn about our programs and support our mission.

The Aarón Sánchez Impact Fund is a program of Emeril Lagasse Foundation, working together to create opportunities to inspire, mentor, and enable youth to reach their full potential. Through culinary education, food access, and cultural celebration, we’re building brighter futures and stronger communities.

-"34.)(0.)5& 6$73

ÔMO BY JÔNT AND MAASS FROM HIVE HOSPITALITY EACH AWARDED 1 STAR FROM THE MICHELIN GUIDE HIVE NOW HOLDS THE SECOND-HIGHEST NUMBER OF MICHELIN STARS OF ANY HOSPITALITY GROUP IN THE U.S.

Black Cod (Photo Credits: Ruben Cabrera)

HIVE Hospitality, led by Chef Ryan Ratino, is proud to announce that their Florida locations have been recognized by the Michelin Guide with one star for Ômo by Jônt in Orlando and one star for MAASS in Four Seasons Fort Lauderdale!

This acknowledgement further cements Chef Ryan Ratino’s status as one of the nation’s most celebrated culinary talents, making him the second most Michelin-starred chef in the United States. With Ômo by Jônt and MAASS each earning one Michelin star, HIVE Hospitality now has four Michelin Star venues, tied with the most in the United States.

Chef Ryan Ratino, the driving force behind HIVE Hospitality’s success, continues to push the boundaries of modern dining.

At just 34 years old with five Michelin Stars across four venues,

Page 25 | Food & Beverage Magazine v May Issue 2025

Chef Ratino’s accolades cement his position as one of the leading chefs in the United States. Before launching his own concepts, Chef Ratino honed his skills in some of the nation’s most acclaimed kitchens, including Michelin-starred Caviar Russe in New York and WD-50, Dovetail NYC, and minibar by José Andrés.

Committed to sustainability, he made Bresca Washington, D.C.’s first carbon-neutral restaurant through ZeroFoodprint. Now, with Ômo by Jônt and MAASS, Chef Ratino continues to redefine fine dining, blending cutting-edge techniques with his signature innovation and passion.

Wagyu Bavette grilled over the open fire hearth - Japanese Mustard - Beef Jus & Whiskey Peppercorn Cream Sauce

“We are incredibly honored to receive these Michelin Guide stars for Ômo

by Jônt and MAASS. This recognition is a testament to the passion and dedication of our entire team,” said Chef Ryan Ratino. “At HIVE Hospitality, we take pride in our approach to cuisine – focusing on simplicity, luxury, and creativity. To be recognized for our work at both Ômo by Jônt and MAASS is a milestone we’ll forever celebrate with our incredible guests and the entire Florida culinary community.” Ômo by Jônt is more than just a dining experience, it is an intimate and exclusive culinary journey, reserved for only 16 guests at a time. Chef Ratino’s approach, combining American and Japanese influences with ingredient sources from around the world, has earned Ômo by Jônt its position as one of the country’s best new restaurants.

Every dish is a work of art, thoughtfully designed to take guests on a journey through three distinct culinary destinations, turning each meal into an unforgettable adventure.

MAASS offers a dynamic culinary destination in the Four Seasons Fort Lauderdale, catering to a wide range of dining preferences. Whether sipping on expertly crafted cocktails or immersing in a meticulously curated multi-course Chef’s Counter experience, MAASS promises guests an exceptional culinary journey.

MAASS has earned its Michelin star by redefining fine dining—blending innovation with a menu as impeccable as its service.

These accolades build on HIVE Hospitality’s continued success with its other Michelin-recognized concepts. Jônt (Washington, D.C.) has earned two Michelin stars, while Bresca (also in Washington, D.C.) has been awarded one Michelin star as well as their record bar and cocktail lounge, The Press Club. HIVE’s growing portfolio of Michelin-starred restaurants showcases the group’s commitment to providing exceptional dining experiences that captivate the senses and elevate culinary standards.

HIVE Hospitality’s continued success underscores its position as a leader in the luxury dining and mixology world, with each of its properties offering an innovative, elevated experience.

With five Michelin stars now awarded to both Ômo by Jônt and MAASS, as well as Jônt and Bresca in Washington, D.C., HIVE continues to set new standards in fine dining across the United States.

ABOUT HIVE HOSPITALITY Hive Hospitality is a hospitality brand based in Washington, DC. Their team of award-winning industry leaders shared passion for reimagining the culinary experience and redefining expectations of what food and beverage can be is at the core of everything they do.

Hive Hospitality’s current concepts include two MICHELIN-starred JONT (Washington, DC), one MICHELIN-starred Bresca (Washington, DC), The Press Club record bar and cocktail lounge (Washington, DC), one MICHELIN-starred MAASS at the Four Seasons Hotel and Residences Fort Lauderdale, and one MICHELIN-starred Ômo by Jônt.

May Issue 2025 v Food & Beverage Magazine | Page 26

ABOUT FOUR SEASONS HOTEL AND RESIDENCES FORT LAUDERDALE Four Seasons Hotel and Residences Fort Lauderdale brings unrivaled style and service to the next-generation coastal city. With a thoughtful collection of design-focused spaces befitting the boating capital of the world, the property features 129 guest rooms, 19 suites, and 41 private residences, many boasting sweeping ocean or Intracoastal Waterway views. Guests are invited to experience infinite ways to enjoy life by the water, from the two horizon-edge pools of the Ocean Sun Deck to the miles of beachfront boulevard and local parks within the walkable neighborhood. World-class amenities include the 2,250 sq. ft. state-of-the-art fitness center, custom yellow electric MOKEs, and a full-service spa outfitted with salt wall saunas, aroma steam baths, and ice fountains. Pioneering the city’s dynamic evolution, Fort Lauderdale’s first and only Five Diamond hotel features award-winning Evelyn’s, where coastal Florida cuisine meets Eastern Mediterranean flavors and the Michelin-accoladed team behind MAASS by Chef Ryan Ratino. Both concepts seamlessly blend renewed grandeur with a relaxed vibe, while at Honey Fitz guests can enjoy a seasonal Afternoon Tea, gourmet coffee drinks, pastries, and evening wine beverages. As a gateway to the best of South Florida, Four Seasons Hotel and Residences Fort Lauderdale is the ideal place to explore sun, sand, and city.

Top Left: Roasted Honey Nut Squash (Photo Credits: Ruben Cabrera) Bottom Left: Foie Gras Terrine (Photo Credits: Ruben Cabrera) Right: Wagyu Beef Ribeye (Photo Credit: Ruben Cabrera)

Page 27 | Food & Beverage Magazine v May Issue 2025

!"89)(.0& :$8.4$3

Mothers Day

BRUNCH COCKTAIL RECIPES Brother’s Bond Bourbon Mom Knows Best Ingredients • 2 oz Brother’s Bond Straight Bourbon Whiskey • 0.5 oz Fresh Lemon Juice • 0.75 oz Simple or Agave Syrup • 1 oz Sparkling Water • 1-3 Organic Berries Mint Leaves Method • In a cocktail shaker, add fresh squeezed lemon juice, berries and mint.

• Muddle until pulverized.

• Add brother’s bond bourbon, ice, and simple syrup (or agave syrup) and shake vigorously for 10 seconds.

• Pour into a rocks glass with ice.

• Garnish with a mint leaf or fresh berries and top with sparkling water.

Page 29 | Food & Beverage Magazine v May Issue 2025

Brother’s Bond Bourbon Peach Bellini Ingredients • 1 oz Brother’s Bond Straight Bourbon Whiskey • 2 oz Peach Nectar • 3 oz Prosecco Method • Shake bourbon and peach nectar to chill • Pour Prosecco into a glass.

• Strain bourbon and peach over Prosecco.

• Garnish with a peach slice.

• Pour into a rocks glass with ice.

May Issue 2025 v Food & Beverage Magazine | Page 30

A COMPLETE HOW-TO GUIDE WITH ALL YOU NEED TO KNOW TO OPEN AND RUN A SUCCESSFUL RESTAURANT.

E

ACH 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.

978-1-119-66896-1 | $30.00 | Hardcover

AVAILABLE WHEREVER BOOKS AND EBOOKS ARE SOLD

1;.)"%<3& ="4&>.89

Page 33 | Food & Beverage Magazine v May Issue 2025

Best Products of Summer

01

Grand Marnier Grand Marnier Cordon Rouge is a renowned orange liqueur that combines the richness of cognac with the vibrant essence of Caribbean oranges. This liqueur offers a unique and sophisticated balance of flavors, with the bitterness of orange blending seamlessly with the smoothness of the cognac base. It has a rich, amber color and a complex aroma, with notes of candied orange and vanilla. On the palate, it delivers a full-bodied experience with a perfect harmony of orange zest and subtle cognac nuances, leaving a long-lasting and satisfying finish. Grand Marnier Cordon Rouge is versatile and can be enjoyed neat, on the rocks, or in various cocktails.

02

15 STARS 15 STARS recently released a never before made whiskey blend: 15 STARS Three Ports Fine-Aged Bourbon. This innovative blend combines 9- and 15-year-old Kentucky straight bourbons, finished in tawny, white, and ruby port barrels to create a complex tasting experience. The release is available at select retailers nationwide and online at 15STARS. com. Bottled at 103 proof, it presents a richly nuanced nose, leading with fruity aromas of concord grape, plum, and blueberry, alongside honeysuckle, vanilla extract, and dried fruit notes of apple, banana, pear, and peach. The wellbalanced bouquet is underscored by hints of baking spice and seasoned oak. On the palate, an indulgent mouthfeel highlights blackberry, dates, pineapple juice, golden raisin, and meringue, followed by a smooth evolution into cinnamon, fresh wood, and light ground pepper, tempering the initial sweetness. The finish lingers with notes of mixed berries, fruit cake, grape, plum, and aged oak, leaving a lasting impression of depth and refinement.

May Issue 2025 v Food & Beverage Magazine | Page 34

Best Products of Summer

03

Absinthia Absinthia Absinthe Verte is a Swiss-style absinthe crafted with organic botanicals and Napa Valley grapes, offering a smooth, naturally sweet profile without added sugars or artificial colors. Its earthy, grassy flavor and natural sweetness make it ideal for classic cocktails like the Sazerac, Corpse Reviver No. 2, or Death in the Afternoon.

This absinthe is vegan, gluten-free, and sugar-free, appealing to health-conscious consumers. Recognized for its quality, it has been praised as one of the best American absinthes.

04

Appleton Estate Appleton Estate 21 Year-Old Nassau Valley Casks Rum is made from rums aged a minimum of 21 years, blended, then married once more in casks for at least another year.

Flavors of vanilla, caramel and butterscotch fill your mouth before finishing with a hint of spice. One of the great all around rums in the world.

Page 35 | Food & Beverage Magazine v May Issue 2025

May Issue 2025 v Food & Beverage Magazine | Page 36

Best Products of Summer

05

Archer Roose Wines Archer Roose Wines, the fast-growing canned wine brand, has launched its first new red varietal in five years: Pinot Noir.

Harvested from the Murray region of Victoria, Australia with Australian winemaker Courteney Wills, Archer Roose Wines’ Pinot Noir features delightful notes of red berries, a hint of clove and balanced acidity. Like all Archer Roose Wines, new Pinot Noir is sustainably produced, suited to any occasion and made for moderation with a perfectly portioned pour from every can. At 13% ABV, all Archer Roose Wines are crafted with low-intervention winemaking practices, contain no added sugar or animal by-products, are vegan, gluten-free and made from sustainably grown grapes. Four-packs of the new Pinot Noir are now available for purchase on www.archerroose.com and at retailers, bars, restaurants and entertainment venues across the country.

06

atōst atōst, the award-winning aperitif, was launched in 2020 by Cindy Pressman and her husband Kyle. Cindy’s appreciation for fresh, locally-grown ingredients is evident in atōst’s vibrant flavor profile which features hints of orange, strawberry and delicate rose. atōst celebrates the natural flavors of California and the Central Coast by sourcing its ingredients directly from the sun-soaked orchards and local farms throughout the region. Each bottle is handcrafted by the atōst team by zesting, chopping and blending the fresh fruits and botanicals before aging them in a California distilled grappa, extracting both color and flavor. The versatility of atōst allows for a home bartender or professional bartender to create any cocktail of their choice. Each 750ML bottle of atōst contains 18% ABV and can be found in-store and at select bars and restaurants throughout California and Colorado. atōst is also available to purchase online in select states for $35 a bottle.

Page 37 | Food & Beverage Magazine v May Issue 2025

Best Products of Summer

07

Bear Fight Kentucky Reserve Bear Fight Kentucky Reserve is an innovative Kentucky straight bourbon finished in reposado tequila barrels, resulting in a distinctive fusion of flavors. Crafted in North Carolina, this bourbon is aged for a minimum of three years before undergoing its unique finishing process and resulting in a bold, spicy high rye bourbon. On the nose, experience toasted oak, vanilla, a touch of cloves, hint of black pepper and cooked agave, with vanilla, caramel and peppery spice tasting notes, complemented by aromas of subtle tequila from the reposado and leading to a lingering, smoky finish.

Bottled at 45% ABV, Bear Fight Kentucky Reserve exemplifies a harmonious blend of traditional bourbon craftsmanship and contemporary innovation. Smooth, delicious, approachable and affordable, this expression is unlike others on the market, with a process that optimizes finishing conditions to control the chaos inside the barrel – something that’s usually out of the maker’s control.

08

Beronia III a. C. The wine is a deep plum color with initial notes of rose petal and cherry on the nose. It is incredibly flavorful and balanced, with touches of spice, mint, and cacao on the palate along with the fruit, which provides a freshness to this long-lasting wine. Sourced from vineyards which are over 130 years old. Made from vines that survived the phylloxera epidemic in the Rioja vineyards in the 19th century. The winemaking process: The selected grapes come from the oldest, most prized vines, and the decades spent carefully tending to them has resulted in the most intense and intricately flavoured fruit. After a careful harvest, the grapes undergo cold maceration. This process extracts the very best aromas and flavours from the grapes, prior to fermentation. The wine is then developed through careful aging in new French oak barrels for one year.

May Issue 2025 v Food & Beverage Magazine | Page 38

Best Products of Summer

09

Bluebird Distilling Art of the Fly is Bluebird Distilling’s second trial in an ongoing series of well-aged bourbon whiskey inspired by the rugged, refined spirit of the outdoorsman. A premium tribute to those who love adventure, Sportsman Bourbon is a high-proof, distinctive bourbon aged for 8 years featuring a mash bill of 60% PA Bloody Butcher Corn, 20% Heirloom Rye, 10% Lancaster Winter Wheat, and 10% Malted Barley.

When sipping Sportsman Bourbon, imbibers will be able to smell notes of caramel and fresh pie, flavors of corn bread, vanilla, and toffee at mid-palate, along with a finish semisweet baking spice, pepper, and dark fruit.

10

Char & Stave Classic Coffee Liqueur Char & Stave Classic Coffee Liqueur is crafted using Char & Stave Arabica Coffee (sourced from small farmers and Micro lots throughout the world) and Bluebird Distilling Vodka, one batch at a time with no artificial flavors. The spirit presents soft vanilla and roasted dark chocolate notes up front, with a semi-sweet finish of velvety coffee.

Shines in an Espresso Martini, White Russian, or “Night Cap” (3 oz. on the rocks).

Page 39 | Food & Beverage Magazine v May Issue 2025

Best Products of Summer

11

Courvoisier Courvoisier VSOP Cognac is a refined blend aged between 8 to 12 years, combining eaux-de-vie from the Borderies, Petite Champagne, Grande Champagne, and Fins Bois crus. This maturation process imparts a rich amber hue and a complex aroma profile featuring ripe stone fruits, toasted oak, and subtle spices. On the palate, it offers a velvety texture with notes of honey, caramel, and hints of candied orange peel. The finish is harmonious, leaving a lasting impression of elegance and sophistication.

12

Cutwater Spirits Cutwater Spirits is turning up the heat with its latest launch: the Spicy Mango Margarita. This bold new addition to the awardwinning ready-to-drink lineup combines the tropical sweetness of ripe mango with a fiery kick of spice, balanced by Cutwater’s signature smooth tequila. Designed for effortless enjoyment, the Spicy Mango Margarita delivers a bartender-quality cocktail straight from the can—no mixing required. Whether poured over ice or enjoyed as-is, it’s the perfect blend of sweet, tart, and heat. Ideal for summer gatherings, BBQs, or anytime a refreshing, spicy twist on a classic margarita is needed, this new release brings bold flavor with zero hassle. As Cutwater continues to innovate in the canned cocktail space, the Spicy Mango Margarita offers another go-to option for those who love a little extra kick in their sip. Keep an eye out for this fiery new favorite at retailers nationwide.

Page 41 | Food & Beverage Magazine v May Issue 2025

Best Products of Summer

13

Desolas Mezcal Desolas Mezcal is an artisanally crafted spirit that is thoughtfully produced from 100% Salmiana Agave found in the state of San Luis Potosi, Mexico. The Salmiana agave, also known as the “green giant,” is cooked in above-ground ovens resulting in a mezcal with a fresh botanical aroma and gentle smoke. Its grassy, earthy and agave-forward character is a product of the arid and chalking soil of San Luis Potosi. The female-founded, 2024 NYSWC Best of Class Winner, premium mezcal brand can be found in 6 states – New York, Florida, Georgia, Texas, Colorado, and California and can be shipped nationwide at www.desolasmezcal.com.

14

Edmond’s Honor Edmond’s Honor is an ultra-premium bourbon whiskey that delivers an exceptional experience in every glass. Crafted with meticulous artistry and enriched with Madagascar vanilla extract-soaked cognac casks, our bourbon offers a distinctive and sophisticated taste. Inspired by the untold story of Edmond Albius, a Malagasy botanist who revolutionized vanilla cultivation in the 1800s, Edmond’s Honor celebrates the richness of history and the power of artistry and discovery. Barrel-aged to perfection, each pour invites exploration and connection with the past while enhancing appreciation for the present. Edmond’s Honor is a tribute to the art of bourbon. A story in every pour.

May Issue 2025 v Food & Beverage Magazine | Page 42

Best Products of Summer

15

Espolòn Espolòn Tequila Blanco is the purest expression, crafted with 100% Blue Weber Agave and double distilled for a smooth, balanced taste. Crystal clear with sweet agave, tropical fruit, and lemon zest aromas, it has a light-tomedium body with a hint of pepper and a clean vanillapineapple finish. Ideal for cocktails or sipping.

16

Fabrizia Fabrizia’s new ready to drink Limoncello Spritz canned cocktails are made with just 3 ingredients: Premium Italian sparkling wine, Fabrizia all natural Limoncello (crafted with Sicilian lemons from their own Lemon Grove in Sicily, Italy) and soda water. Fabrizia’s RTD Limoncello Spritz canned cocktails contain a symphony of flavors that transports you to the sun-drenched landscapes of the Italian Coast.

Crafted with precision and infused with the soul of Italy, every sip encapsulates the essence of summer creating a flavor experience unlike any other. Crafted with the same commitment to excellence that defines Fabrizia, their new Limoncello Spritz canned cocktails are a testament to their brand’s unwavering dedication to quality, authenticity, and the pursuit of beverage perfection. Fabrizia is inviting you to join the movement and let their Limoncello Spritz canned cocktails elevate your upcoming summer experience to unprecedented heights!

Page 43 | Food & Beverage Magazine v May Issue 2025

Best products of summer

17

Gardenista Bourbon Cocktail Gardenista Bourbon Cocktail is a premium ready-to-serve cocktail that defies common convention and blends garden flavors of herbs, fresh lime juice, thyme, cane sugar, ginger and a kick of jalapeño. Launched in September 2024, Gardenista is an innovative, ingredient-focused cocktail that elevates the drinking experience. Gardenista draws inspiration from the popular Gardener cocktail at Matsuhisa in Colorado.

Gardenista Vodka is made with 100 percent corn and distilled seven times with a smooth and crisp finish. Gardenista is meant to be shaken and served straight up, poured over ice or made into a spritz. One bottle of Gardenista serves five cocktails, is low-calorie with 98 calories per serving and is 15% ABV. The brand is independently owned and operated, founded by a collective of high-level experts. Gardenista’s founders have launched various spirit brands such as Effen Vodka and worked with Fortune 500 companies including Constellation, Coors, Bacardi and PepsiCo.

18

In Good Taste A Dozen Rosés Gift Set from In Good Taste offers a fresh take on wine tasting, featuring twelve distinct rosés from around the world—including their bold, infused “Spicy Rosé.” This beautifully redesigned box features numbered doors for a fun 12-day countdown, perfect for celebrating any special occasion. Inside, wine lovers will discover never-before-released wines crafted exclusively for this collection. Each mini bottle includes a perfect 6oz pour, ideal for sharing or savoring solo. With free shipping included, this set is a thoughtful and delicious gift for anyone who enjoys exploring new wines—one rosé at a time.

Page 45 | Food & Beverage Magazine v May Issue 2025

Best Products of Summer

19

JaM Cellars Crafted with the same grapes selected for Butter Chardonnay by JaM Cellars at their perfect ripeness, ButterLight has flavors of bright lemon mousse laced with creamy vanilla and shortbread crumbles and comes in at just 8.5% ABV and 85 calories per glass. ButterLight is a terrific choice for those seeking a lighter wine option without sacrificing flavor and quality. Found in grocery stores across the country, the widely-recognizable Butter yellow label has become synonymous with great quality at amazing value.

20

Jean-Luc Colombo Deep red with a very intense colour and purple glints.

Very elegant with notes of ripe fruits such as blackcurrant, dark cherries and blackberries, as well as spices, licorice and cocoa. A very rich mouth with powerful but elegant tannins. Great lengthy finish.

May Issue 2025 v Food & Beverage Magazine | Page 46

Best Products of Summer

21

KHEE KHEE elevates Korea’s iconic spirit to a new level of sophistication. Distilled with meticulous care using the finest rice and natural rock water from 150 meters below ground. Created and directed by Eva Chow, KHEE(氣 ) — meaning “energy” in Korean—connects with her philosophy of believing in good energy. KHEE is derived from Eva’s Korean name “HEE” and middle initial “K” to form KHEE. KHEE Premium Soju is a masterclass in tradition and purity.

Distilled using time-honored methods, this gluten-free spirit contains no artificial additives—just clean, crisp character in every pour. Its smooth, balanced profile makes it an effortless choice for sipping straight or shaking into your favorite cocktail. A modern essential for any recipe calling for white spirits, KHEE brings elegance and versatility to the glass. Elegant, versatile, and always memorable—this is soju, reimagined. Cheers to a new classic.

22

Knob Creek Knob Creek 9 Year Old Bourbon is a full-bodied Kentucky straight bourbon, patiently aged for nine years in charred American white oak barrels. Bottled at 100 proof (50% ABV), it delivers a bold, well-rounded flavor with big notes of oak, caramel and fruit. Rooted in pre-prohibition tradition and crafted for those who value bold flavor and expert craftsmanship, this bourbon is perfect sipped straight, cooled slightly with an ice cube or used in a favorite food or cocktail recipe. Knob Creek 9 Year Old Bourbon is available nationwide at a suggested retail price of $36.99 for a 750ml bottle.

Page 47 | Food & Beverage Magazine v May Issue 2025

Best Products of Summer

23

Korbel Brut America’s favorite California champagne, Korbel Brut is refined, with a balanced, medium-dry finish. Lively aromas of citrus and cinnamon lead to crisp flavors of orange, lime, vanilla and a hint of strawberry. Use as a base for brunch mimosas or enjoy with food such as caviar, fried foods, salty snacks, shellfish.

24

KOVAL With a mash bill of 51% corn and 49% millet, KOVAL Bourbon offers a drinking experience that is balanced, approachable, and unparalleled. The inclusion of millet makes this bourbon unlike any you’ve tried before, softening that typical bourbon heat. The unusual grain combination provides notes of mango chutney and vanilla on the palate, with a peppery caramel finish for an expression that sips lavishly on its own or mixes easily into your favorite cocktail- try it in a bourbon lemonade for the Summer!

Page 49 | Food & Beverage Magazine v May Issue 2025

Best Products of Summer

25

La Crema 2023 La Crema Sonoma Coast Pinot Noir: This benchmark wine from one of Sonoma’s leading producers is sustainably made and sourced from primarily estate vineyards across the Sonoma Coast. Aged 5-6 months in 100% French oak, 20% new, this wine has beautiful concentration and firm yet integrated tannins with bright acidity that drives a long finish. Aromas of raspberry, cranberry, black licorice, and exotic tea notes. Flavors of red cherry, plum, and boysenberry, subtle hints of espresso and cocoa nib underpin notes of spice and toast. The bold red fruits in the Pinot Noir pairs nicely with bacon-wrapped stuffed dates, and light and airy chocolate mousse.

26

Lake Hour Lake Hour is all about great drinks and even better vibes.

Co-founders Rich Peete and Wyatt Russell set out to create a refreshing, spiked seltzer with real ingredients, no artificial sweetness, elevated flavors, and zero nextday regrets. They kept it simple but classy, using premium vodka, authentic blanco tequila, and just a touch of natural cane sugar for balance. Honeysuckle Ginger, Peach Jasmine, and Rosemary Yuzu add an unexpected edge to vodka, while Watermelon Cucumber with tequila keeps things crisp and refreshing. The variety pack includes two of each, making it easy to switch things up. Lake Hour captures the feeling of unwinding by the water, surrounded by good company and unforgettable moments. Inspired

by Rich and Wyatt’s own lake house childhoods, every sip carries the carefree energy of summers well spent.

May Issue 2025 v Food & Beverage Magazine | Page 50

Best Products of Summer

27

Libby For those craving the crisp and refreshing effervescence of sparkling wine without the hangover, Libby Non-Alcoholic Wine will be the new sip of the summer. Designed for those prioritizing wellness and balance, Libby introduces sparkling dealcoholized wines that offer a full-flavor experience produced using sustainably farmed grapes from California. With only 35 calories per glass, the wines are featured in lighter-weight 750ml bottles equipped with a resealable swing top – a more sustainable option perfect for preservation and on-the-go enjoyment. A favorite is the Libby Non-Alcoholic Sparkling Rosé. The lively bubbles present a delightful symphony of summer strawberries and candied melon aromas with a touch of brioche. A perfect everyday bubbly enjoyed by the glass, or in your next mocktail recipe. Libby Non-Alcoholic Wine is now available at Sprouts Farmer’s Market nationwide.

28

Mutiny Island Vodka Mutiny Island Vodka, a double gold medal-winning spirit, is distilled with breadfruit and pure Caribbean rainwater, bringing the vibrant flavors of the Virgin Islands straight to your glass.

This ultra-premium vodka offers a smooth, subtly sweet finish, ideal for sipping or mixing into tropical-inspired cocktails. Crafted sustainably with natural, sun-kissed ingredients and a zero-waste process, Mutiny Island Vodka embodies resilience, innovation and adventure—all at an affordable price. As the world’s first vodka distilled from breadfruit, Mutiny Island Vodka embodies the essence of the Caribbean with its distinctive, clean taste and luxurious smoothness while maintaining a dedication to quality and sustainability. This innovative spirit operates as a zerowaste facility, boasting “nutrient water” that can be recycled for agricultural use. Mutiny Island Vodka offers Original, Ginger + Turmeric Roots, Smoked Hot Pepper, and Puerto Rican Coffee infusions, with the Original Vodka as a 2025 standout.

Page 51 | Food & Beverage Magazine v May Issue 2025

29

Naginata Naginata is a limited production Junmai Daiginjo saké brewed by brewmaster Takumi Kuwabara in SakéOne’s Forest Grove kura (brewery) utilizing the abundant, soft water of Oregon’s beautiful coastal range. A saké specific rice called Yamada Nishiki, grown by a single grower in Arkansas, was chosen for this project. The rice was milled to 40%, meaning the outer 60% of each grain was removed in order to utilize the starch-rich center of the grain called the shinpaku. Polishing rice in this fashion results in a clean, focused saké with fruity and floral characteristics.

A proprietary yeast was used for fermentation to further highlight the fruit and floral notes. “We made many test batches before deciding on a final approach,” says brewmaster Takumi Kuwabara. “We experimented with multiple rice polish levels, yeasts, and brewing techniques until we got it just right. We’ve waited over 20 years for this, so we weren’t going to rush anything.”

30

Natterjack Irish Whiskey As the Irish Whiskey category continues to grow, Natterjack Irish Whiskey has become a fierce competitor in the space, showcasing its unique approach to production that highlights both Irish and American aging techniques. Since being named “Irish Whiskey of the Year 2024” by Jim Murray’s Whisky Bible, Natterjack Cask Strength has been winning over enthusiasts with its bold and complex character. The nose opens with intense aromas of vanilla, toasted oak, warm spices, then rich layers of caramel, dried fruit, and a hint of leather. On the palate, the whiskey delivers a powerful punch—yet remains smooth—with notes of dark chocolate, cinnamon, and charred wood. The finish is warming, with a lingering spice and gentle smokiness. Whether enjoyed neat or with a few drops of water to open it up, Natterjack Cask Strength is a bold statement in contemporary Irish whiskey craft. Available at Total Wine & More nationwide.

May Issue 2025 v Food & Beverage Magazine | Page 52

Best Products of Summer

31

Nearest Green Tennessee Whiskey Discover the exceptional craftsmanship that has crowned Uncle Nearest the most-awarded bourbon globally for six consecutive years through Nearest Green Tennessee Whiskey, celebrating the godfather of Tennessee whiskey at a more approachable proof. Each bottle crafted by 4-time Master Blender of the Year and 5th-generation Green descendant, Victoria Eady Butler, this 84-proof Tennessee whiskey is perfect for sipping neat or mixing into your favorite cocktails.

32

Necesita Tequila For those who appreciate the craft behind the cocktail, Necesita Tequila’s Cristalino of Reposado delivers clarity without compromise. This expertly filtered Reposado retains its oak-aged complexity—think warm vanilla, caramelized agave, and a kiss of citrus—while offering an impossibly smooth, crystal-clear finish. Whether served neat or elevating your next cocktail, it’s a tequila that reminds us: sometimes, the best pairing for life’s moments is a perfectly poured sip.

Page 53 | Food & Beverage Magazine v May Issue 2025

Best Products of Summer

33

Peg Leg Porker Crafted by award-winning pitmaster Carey Bringle, Peg Leg Porker Tennessee Straight Bourbon Whiskey is a testament to the art of smoke and oak. This unique bourbon, distilled and aged in Tennessee for 4-6 years, undergoes a distinctive finishing process through hickory charcoal, resulting in a spirit that marries the warmth of bourbon with the soul of barbecue. The mash bill creates a rich, full-bodied bourbon with notes of caramel, vanilla and toasted oak, while the hickory charcoal finish adds a layer of complexity, imparting a subtle smokiness. A must-try for whiskey enthusiasts and barbecue aficionados alike, Peg Leg Porker’s White Label was recognized as the “World’s Best Bourbon” at the 2023 Tasting Alliance World Championship, received Double Gold standards at the 2024 San Francisco World Spirits Competition, a Gold honor at the 2024 ASCOT Awards and a Double Gold honor and a Consumers’ Choice award at the 2024 SIP Awards.

34

Perro Verde Tobasiche Perro Verde Tobasiche is an award-winning mezcal of unmatched rarity and refinement. Made from 17-year-old wild Tobasiche agaves, it speaks to the heart of mezcal’s rich heritage. The aroma is vibrant and layered, with warm spice, a hint of salt, and subtle tropical fruit. On the palate, it’s delicate yet complex, revealing notes of lemongrass, green melon, ginger, star fruit, and anise. A distinct charred, oily quality— unique to Tobasiche—enhances its lengthy, satisfying finish. Every drop is a testament to meticulous and sustainable craftsmanship: handextracted with a mallet, roasted with Huizache and Encino wood, and distilled in copper stills—without additives. It’s a rare mezcal that offers the perfect balance of power and subtlety. Co-founded by Juan Santiago Rodríguez, Mariana Carvajal and fifth-generation mezcalero Porfirio Chagoya, backed by Benicio del Toro, Perro Verde’s Tobasiche is a mezcal for those who seek the extraordinary, the refined, and the unparalleled.

May Issue 2025 v Food & Beverage Magazine | Page 54

Best Products of Summer

35

Prestance Wine Prestance Wine embodies a deep respect for the art of winemaking and an unwavering commitment to excellence.

Its name, derived from the Latin “Praestantia,” signifies superiority and distinction—qualities that are evident in every bottle. With roots extending from Napa Valley’s esteemed vineyards to Temecula Valley’s innovative landscapes, Prestance seamlessly blends heritage with modernity. The 2021 Napa Valley Proprietary Red Wine showcases this dedication, artfully combining Tannat, Cabernet Sauvignon, and Merlot to create a bold and complex flavor profile. Beyond crafting exceptional wines, Prestance fosters a vibrant community, offering members early access to releases, exclusive event invitations, and direct engagement with winemakers. This approach invites enthusiasts to not only savor refined wines but also embrace a lifestyle of elegance and distinction.

36

See the Elephant In a category rich with tradition, See the Elephant Amaro is rewriting the rules. Crafted in Italy using the unique ingredient of arugula. It’s the only widely available rucolabased amaro in the U.S., delivering unexpected notes of vanilla, caramel, bubblegum, and dark chocolate.

This distinctive profile has captivated bartenders and positioned See the Elephant as the most mixable amaro on the market. Beyond the flavor, its striking design sets See the Elephant apart, making it as much a statement piece as a bar essential. Available in 16 states—and shipping to 46—See the Elephant isn’t just an amaro; it’s a movement calling on modern spirits adventurers to go out into the world and experience life firsthand – to go “see the elephant.” With industry buzz and a flavor like no other, it’s the next “it” brand redefining modern spirits culture.

Page 55 | Food & Beverage Magazine v May Issue 2025

37

Seven Apart Winery With only 30 barrels produced, this wine captures the resilience of Napa Valley’s terroir. An exceptional wine that has intense aromas of ripe fruit, and soft, lush tannins combined with well-balanced acidity. The peak flavors are of cocoa nib, vanilla, bay leaf and black current. Seven Apart Winery is a boutique winery that launched its first vintage in 2020. It has two vineyards. One at Base Camp, not at altitude. The second on Atlas Peak with an altitude of 1,400ft. Seven essential components make Seven Apart – terroir, elevation, topography, vineyard layout, state-ofthe-art production facilities, exceptional hospitality and world-class winemaking.

38

Skrewball Whiskey Skrewball Whiskey is an innovative fusion of smooth American whiskey and rich, creamy peanut butter flavor.

Known as the original peanut butter whiskey, Skrewball ignited a movement within the spirits world, inspiring others to get creative with flavors. This unique spirit offers a harmonious blend of sweet and savory notes, delivering an unparalleled tasting experience, and with its distinctive profile has garnered numerous accolades, including SIP Awards recognition. Crafted with premium natural ingredients, Skrewball is versatile, perfect for sipping neat, on the rocks, or as a dynamic addition to creative cocktails.

Its bold character and exceptional quality have captivated both whiskey enthusiasts and newcomers, solidifying its position as a trailblazer in the flavored whiskey category. A little salty, a little sweet, and always smooth, Skrewball is unlike anything you’ve ever tasted before.

May Issue 2025 v Food & Beverage Magazine | Page 56

Best Products of Summer

39

Snow Capped Cider Snow Capped Cider’s Sparkling Rosé is an award-winning expression of estate-grown elegance, winning two-time Best in Class from the GLINTCAP Awards, along with three Double Golds, a Platinum, and two Gold medals from the CiderCraft Awards. Crafted from single-varietal Pinova apples grown above 6,130 feet at the bottom of Colorado’s Grand Mesa, this cider is aged for nine months in oak on Malbec wine lees with dried elderberries, delivering depth and nuance.

The result is a finished sparkling cider with a creamy winelike mouthfeel, high floral notes, and layered fruity aromas.

The unique aging process gives a dimensional sweet-tart finish that lingers on the palate. With every detail reflecting intentional craftsmanship—from single-orchard sourcing to its refined complexity—this sparkling rosé cider redefines what’s possible in the category. Bold yet delicate, it bridges cider and wine with sophistication and style.

40

Son De Oaxaca Indulge in the enticing flavors of TOBALA Artisanal Ultra Premium mezcal by Son De Oaxaca. Immerse yourself in its delicate sweetness intertwined with fresh herbs and nutty undertones. On the palate, savor the lemony brightness, accented by herbal nuances and an elegant smokiness.

Visually captivating, this Tobala mezcal is crystal clear, reflecting its purity and allure.

Page 57 | Food & Beverage Magazine v May Issue 2025

Best Products of Summer

41

Spritz Society Spritz Society is an award-winning ready-to-drink brand founded by media influencers and entrepreneurs Ben Soffer, Claudia Oshry, Jackie Oshry, Zach Weinreb, and Jake Lewin. The brand partnered with Claussen® Pickle in the summer of 2024 to create a first-of-its-kind pickleflavored spritz. The limited edition drink quickly went viral, selling out in record time and since then, has made a return in a 12 oz can and is set to debut in national retail stores in March 2025. With 6% ABV, 120 calories per serving, and only 7 ingredients, this gluten-free, low-sugar spritz uses real wine and contains no artificial sweeteners. It delivers a unique flavor reminiscent of a dirty pickle martini, making it a must-try for adventurous drinkers. Consumers can find the product at Target, Harris Teeter, Jewel-Osco and on Go Puff across the country - plus at Citi Field when watching the New York Mets this summer.

42

Tamworth Distilling Tamworth Distilling is a small-batch distillery known for its scratch-made ethos – and Chocorua Rye Straight Whiskey is no different. The spirit is made from organic rye grain from Maine, in addition to herbs and botanicals from the woods in the distillery’s garden. Distilled in the sour mash style, the result is a cherry-like nose and depth accented by the rye’s peppery kick. Chocorua Straight Rye Whiskey benefits a non-profit organization that maintains its environmental namesake: the Chocorua Lake Conservancy.

Each purchase of the 100% organic rye whiskey pays forward $1 to the protection and maintenance of the majestic Chocorua Mountain and Chocorua Lake Basin via donation to the Chocorua Lake Conservancy.

May Issue 2025 v Food & Beverage Magazine | Page 58

Best Products of Summer

43

Trovador Inspirado Trovador Inspirado is more than a premium spirit; it’s a multicultural experience. By combining the crisp versatility of Cuban-style rum with the oaky, full body of Spanish Caribbean rum, and the herbaceous notes of pot-distilled Mexican rum, the Nashville-based brand elevates all three into one harmonious, oh-so-enjoyable blend. Cultural ambassador and co-founder Raul Malo, frontman for the GRAMMYwinning band The Mavericks, has been doing the same thing on stage for more than three decades. Now he’s bringing that energy to Trovador alongside a team of seasoned industry professionals including CEO and restaurateur Chad Newton, co-founder and executive blender Devon Trevathan, master distiller Colton Weinstein, and expert mixologist Beau Gaultier. With a layered depth of flavor that matches its rich history, Trovador adds a spark to any rum-based cocktail, but is just as sippably smooth on its own. The brand is available for purchase online with nationwide shipping to 46 states.

44

UME UME Plum Liqueur is a female-founded, first-of-its-kind versatile plum spirit. Each bottle of UME is all-natural, gluten-free and low-sugar, made with a blend of plums, dark cherries, green apple, and grapes. Most notably, UME can be sipped on its own over ice, or it can be paired with any base spirit from vodka and tequila to whiskey or gin — and with half the sugar of similar liqueurs, UME is a health-conscious indulgence for any occasion! UME’s eye-catching color and uniquely designed bottle shape make it a great addition to any bar collection; from classic cocktails to innovative creations, UME’s adaptability makes it a must-have for bartenders and home mixologists alike.

And, in a market crowded with sugary, one-note options, UME stands out as a sophisticated, multi-dimensional liqueur that caters to modern tastes and lifestyles.

Page 59 | Food & Beverage Magazine v May Issue 2025

45

Whipped Fusion Whipped Fusion is shaking things up in the wine and spirits world with its 12% alcohol-infused Vanilla Whipped Cream—non-dairy, gluten-free, and shelf-stable. This fridge-free indulgence is the ultimate topper for cocktails, mocktails, coffee, and desserts, making it a must-have for any celebration…at any age. Smooth, rich, and ready to serve, it blends convenience with creativity, offering a playful twist on traditional drink and dessert experiences.

Whether you’re a home entertainer or behind the bar, this innovative whipped cream truly lives up to its mantra – “Elevate How You Celebrate”. With its bold flavor and effortless flair, Whipped Fusion’s Vanilla is more than a product—it’s a vibe. Fun, functional, and undeniably delicious, it’s quickly becoming a favorite among those who like their treats with a little kick.

46

Wise Monkey Wise Monkey Rum & Cola – The Classic, Reimagined. Wise Monkey Rum brings you a bold new twist on the timeless Rum & Cola – now in a sleek 330ml can. Crafted with the perfect kick of Mauritian Dark Rum and the familiar fizz of Cola, this isn’t just a drink – it’s a party you can carry around. At 15% ABV, Wise Monkey Rum & Cola delivers twice the punch of most ready-to-drink cocktails in the market, without compromising on taste. It’s the Cuba Libre you know and love, but with a refreshingly new edge.

Whether you’re beach-bound, headed to a house party, or just chilling with friends – don’t miss out on the fun and carry the cocktail with you.

May Issue 2025 v Food & Beverage Magazine | Page 60

?2;*3)%5& 6$73

TARIFF TURBULENCE: HOW TRADE POLICIES ARE SHAPING THE FOOD, BEVERAGE, WINE, AND SPIRITS INDUSTRY IN 2025

Page 63 | Food & Beverage Magazine v May Issue 2025

In 2025, the U.S. food, beverage, wine, and spirits industry faces significant challenges due to a series of newly imposed tariffs. These trade measures are reshaping the landscape for producers, distributors, and consumers alike.

A 25% tariff on wine and spirits imported from Mexico and Canada has been implemented, directly impacting products like tequila, mezcal, and Canadian whisky. These categories are integral to the U.S. market, with agave-based spirits alone accounting for 13% of total U.S. beverage spirits sales by volume and 21% by revenue. The Wine & Spirits Wholesalers of America (WSWA) estimates that these tariffs could result in the loss of 17,000 American jobs and a $2.7 billion reduction in U.S. economic output.

The administration has also proposed a 200% tariff on imported European wine and spirits. Given that imported wine and spirits constitute 38% of the U.S. marketplace by volume, such a measure could severely disrupt supply chains and consumer access to these products.

Small businesses are particularly vulnerable to these tariffs. Unlike large corporations, they often lack the financial flexibility and supply chain robustness to absorb increased costs. For instance, VOS Selections, a New York-based wine and spirits importer, is among several small businesses that have filed lawsuits challenging the legality of the new tariffs.

Major companies like Procter & Gamble and PepsiCo have indicated that they may raise consumer prices due to tariff-related supply and production adjustments. PepsiCo, for example, lowered its annual earnings forecast, citing tariffs such as a 25% duty on imported aluminum and slowed consumer spending.

THE WINE & SPIRITS WHOLESALERS OF AMERICA (WSWA) ESTIMATES THAT THESE TARIFFS COULD RESULT IN THE LOSS OF 17,000

AMERICAN JOBS AND A $2.7 BILLION REDUCTION IN U.S. ECONOMIC OUTPUT.

May Issue 2025 v Food & Beverage Magazine | Page 64

Industry groups, including the WSWA and the Distilled Spirits Council of the United States (DISCUS), have expressed concern over the tariffs’ potential to stall growth and complicate market dynamics. In 2024, U.S. spirits exports increased by 10% to $2.4 billion, largely driven by a surge in shipments to the European Union. However, ongoing trade disputes and the threat of retaliatory tariffs pose risks to this growth.

As the industry navigates these challenges, stakeholders are advocating for negotiations to mitigate the tariffs’ impact and preserve the vitality of the U.S. food, beverage, wine, and spirits sectors.

As 2025 progresses, the food, beverage, wine, and spirits industry stands at a crossroads. The imposition of tariffs has introduced considerable volatility, raising costs for producers and prices for consumers, while threatening the viability of small and mid-sized businesses. Industry leaders and trade organizations continue to push for diplomatic solutions that prioritize economic stability and consumer access.

The coming months will be critical in determining whether these tariffs become a long-term fixture of global trade or a short-lived disruption in an otherwise resilient market. For now, adaptability, strategic sourcing, and international cooperation will be key to weathering the storm.

THE COMING MONTHS WILL BE CRITICAL IN DETERMINING WHETHER THESE TARIFFS BECOME A LONG-TERM FIXTURE OF GLOBAL TRADE OR A SHORT-LIVED DISRUPTION IN AN OTHERWISE RESILIENT MARKET. Page 65 | Food & Beverage Magazine v May Issue 2025

INSPIRED GLOBALLY. CRAFTED LOCALLY.

US MADE POPPING BOBA

Contact us today to bring innovation and boundless creativity to your brand and menu.

Sales@Kultee.net Kultee.net KulteeKaviar Kültee

Food is art, and food is love. And we should show love and appreciation for those who cook it by eating it with relish.

- Mark Bittman

Refined Snacks for Your Refined Consumer Handcrafted in the heart of America, our gourmet snacks blend Southern charm with bold, unforgettable flavors.

Wicked Mix is an elegant appetizer of premium nuts, inclusions and sweet savory glaze to highlight a party or sooth the soul.

Wicked Minis are boldly seasoned oyster crackers, perfect for snacking, salad toppers, meal enhancers, and charcuterie boards.

And, if that’s not enough, we’ll be introducing Wicked Twists this summer. Crunchy, flaky, three-strand pretzel braids packed with seasoning and offered in five delicious flavors.

We would love to partner with you to deliver profitable growth in your gourmet food segment.

For more information or to place an order —

orders@moonlightmixes.com 501-374-2244 (option 1).

Use promo code FBM052025 to receive 20% off your first order.

®

Barrel-Aged FOUR Months in

oak Casks An innovative new way to enjoy honey! The only ingredients are time and pure honey…aged in the finest barrels. Ol’ Stiles Barrel-Aged honey takes on characteristics of vanilla, caramel and added complexity from sitting in oak casks. The result is a delicate candied flavor unlike anything you’ve tried.

Grant Stiles, Owner & Operator

sales@stileshoney.com

Olstiles.com

2025

Food and Beverage Industry Trends and Technology Report North America | Key Takeaways and Software Insights

Download the eBook

MAY ISSUE 2025 COVER IMAGE Sunny Sky Products 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 RYAN SLATTERY

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

Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People, LLC. “fb101.com” is a trademark of Beautiful People, LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: Lauren.Kane@fbmagazine.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Food & Beverage Magazine is not affiliated with any other food and beverage or hospitality publication.

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

Page 3 | Food & Beverage Magazine v May Issue 2025

May Issue 2025 v Food & Beverage Magazine | Page 4

SUNNY SKY PRODUCTS

is Shaping the Future of Beverages

In a rapidly evolving beverage landscape, few companies have managed to stay ahead of the curve quite like Sunny Sky Products. From their start in 2002, the Houston-headquartered brand has become a powerhouse in the world of drinks—not by following trends, but by helping to create them.

With a focus on innovation, quality, and superior customer service, Sunny Sky Products has earned its reputation as a go-to partner for operators across industries like convenience stores, foodservice, and healthcare. Their philosophy is: Be more than a beverage provider—be a complete beverage solution.

“We’re not just in the business of making drinks,” stated Katie Schertler, Brand Manager at Sunny Sky Products. “We’re in the business of solving problems and helping our partners succeed. That’s what drives everything we do.”

Page 5 | Food & Beverage Magazine v May Issue 2025

“We’re not just in the business of making drinks,” stated Katie Schertler, Brand Manager at Sunny Sky Products. “We’re in the business of solving problems and helping our partners succeed.

That’s what drives everything we do.”

May Issue 2025 v Food & Beverage Magazine | Page 6

“It’s an exciting time to be in beverages,” said Schertler. “Consumer expectations are evolving, and we love that challenge. We’re ready to keep innovating, keep collaborating, and keep delivering what the market didn’t even know it needed yet.”

Page 7 | Food & Beverage Magazine v May Issue 2025

May Issue 2025 v Food & Beverage Magazine | Page 8

A Legacy of Innovation From cold brew coffee to frozen slushies and beverage

through advanced formulation, rigorous testing, and quality

enhancers, Sunny Sky Product’s diverse product portfolio reflects

control. Every product must pass a battery of flavor, stability, and

a deep understanding of consumer preferences alongside an

performance tests before it gets the green light.

unwavering commitment to quality. The brand operates multiple state-of-the-art, SQF Level 3-certified manufacturing facilities

The beverage scientists at Sunny Sky Products are incredibly

across the U.S., including plants in Pennsylvania, Illinois, Florida,

detailed. They test how a syrup behaves in a frozen application

Texas, and California. Each one is equipped with advanced

versus a cold or hot drink. They examine everything from

processing technologies tailored to specific product categories,

mouthfeel to shelf stability. It all comes back to delivering the

such as UHT low-acid aseptic packaging and hot-fill capabilities

perfect experience every single time.

for preservative-free products.

Whether it’s a tropical juice, a rich cappuccino, or a functional This robust infrastructure gives Sunny Sky Products the ability

beverage with probiotics, this attention to detail ensures the

to bring new products to market at an astonishing speed. In

products reflect the “Sunny Sky Products standard” of taste and

fact, some of their innovations hit the shelves at lightning speed,

performance.

going from concept to execution in as little as four weeks.

Since inception, the company has continued refining and “If our partners can dream it, we can make it—fast,” said Schertler.

mastering the ability to meet operator needs with smart solutions.

“And we do it without sacrificing quality, which is just one of the

In today’s business environment, efficiency is king—and Sunny

reasons we stand out in this industry.”

Sky Products knows it. That’s why their offerings are designed not just for taste and trend, but for operational ease. Many of their

Maintaining product consistency and excellence across such

beverage bases and creamers come in aseptically packaged,

a vast portfolio is no small feat. It requires a dedication to

shelf-stable formats, reducing the need for refrigeration and

precision and quality at every step. The Sunny Sky Products

cutting down on labor costs.

process starts with sourcing premium ingredients and continues

“If our partners can dream it, we can make it—fast,” said Schertler. “And we do it without sacrificing quality, which is just one of the reasons we stand out in this industry.”

Page 9 | Food & Beverage Magazine v May Issue 2025

“Our Concentrated Beverage Solutions are game-changers,” explained Rich Shuey, Executive Director of Sales at Sunny Sky Products. “They lower costs, reduce storage requirements, and simplify preparation. For operators, that’s an unbeatable trifecta.”

And because every operation is different, Sunny Sky Products works hand-in-hand with partners to develop customized programs. Whether it’s helping a QSR streamline its drink offerings or enabling a C-store chain to capitalize on the cold brew trend, the company crafts tailored solutions that drive real ROI. One of the company’s biggest success stories involved helping a major fast-food chain reduce storage needs and improve product consistency. They saw a significant drop in waste and a jump in customer satisfaction—it was a win-win. Thanks to the unwavering dedication of Sunny Sky Products, such victories are the rule and not the exception.

May Issue 2025 v Food & Beverage Magazine | Page 10

Powered by Data, Driven by Trends What’s the secret to always being ahead of the curve? For Sunny Sky

Their agile R&D and marketing teams work in lockstep to turn these

Products, it’s a blend of cutting-edge market research, direct customer

insights into innovations. From low-sugar teas with natural energy

feedback, and proprietary industry data. The company partners with a

boosters to clean-label juices and globally inspired flavors, their

leading beverage data platform to monitor trends, test concepts, and

launches are not only timely but often ahead of market demand.

gather real-world insights.

Sunny Sky Products is leaning into several exciting beverage trends for 2025 and beyond:

“We’re constantly watching consumer behavior—what’s gaining traction, what’s fading, what flavors are hot,” said Shuey. “This lets us guide our customers and provide them with trend-forward, actionable ideas.”

Page 11 | Food & Beverage Magazine v May Issue 2025

“We’re constantly watching consumer behavior—what’s gaining traction, what’s fading, what flavors are hot,” said Shuey. “This lets us guide our customers and provide them with trend-forward, actionable ideas.”

May Issue 2025 v Food & Beverage Magazine | Page 12

Cold Brew Coffee: Still booming, especially with Gen Z. Sunny Sky Products offers ready-to-drink and customizable options, including flavored cold brews and alt-milk infusions.

Functional Beverages: Think adaptogens, vitamins, probiotics.

Consumers want drinks that work as hard as they do—and still taste great.

Bold, Global Flavors: From guava and lychee to tamarind and mango-chili, adventurous consumers are seeking experiences in every sip.

Clean Labels & Sustainability: The demand for preservative-free, shelf-stable beverages that reduce waste is stronger than ever.

“Consumers are looking for authenticity and impact,” explained Shuey. “They want to feel good about what they’re drinking—not just health-wise, but ethically and environmentally.”

Sunny Sky Products answers this call with products that prioritize natural ingredients, longer shelf life, and a minimal impact on the planet.

Page 13 | Food & Beverage Magazine v May Issue 2025

Navigating Challenges with Confidence Of course, the beverage business isn’t without its hurdles—volatile raw material costs, labor shortages, and fast-changing preferences all come into play. But Sunny Sky Products has built its business to be resilient and responsive. Its multiple U.S. facilities provide supply chain flexibility, while a nimble R&D process allows for rapid innovation. The company also leans into versatile product formats, such as concentrates and bases, which make it easier for operators to adapt without overhauling their processes.

“Our goal is to remove complexity,” said Schertler. “Operators don’t have time for elaborate prep or sourcing. We give them great-tasting products that are easy to use, store, and scale.”

What truly separates Sunny Sky Products from the crowd isn’t just its product range or production scale. It’s the company’s customer-first mindset. This has earned the brand a reputation as being a quality supplier and trusted partner. Everything they do at Sunny Sky Products starts with listening. The team is deeply collaborative and opts to leave one-size-fits-all solutions out of the equation. Instead, they focus on asking the right questions, gathering relevant data, and embracing the art of cocreation in order to achieve effective, customized solutions.

Sunny Sky Products equips its partners with more than just beverages. From instore POS support and training to detailed trend reports and sales data, they provide the tools needed to thrive in an ultra-competitive market.

The Opportunities Keep Pouring In As Sunny Sky Products looks to the future, its mission remains clear: Lead the beverage industry in innovation, quality, and customer satisfaction. The company plans to expand both its domestic and international presence, explore new functional and experiential beverage categories, and continue investing in technology, sustainability, and R&D. “It’s an exciting time to be in beverages,” said Schertler. “Consumer expectations are evolving, and we love that challenge. We’re ready to keep innovating, keep collaborating, and keep delivering what the market didn’t even know it needed yet.”

In an industry where change is the only constant, Sunny Sky Products goes beyond keeping up. The company takes pride in setting the pace.

Quench your thirst for knowledge with Sunny Sky’s impressive list of products and capabilities.

And while you’re at it, get the whole Sunny Sky Products story here.

May Issue 2025 v Food & Beverage Magazine | Page 14

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

89%

OF MILLENNIALS SAID THAT GOOD MUSIC MAKES A MORE MEMORABLE EXPERIENCE

NEARLY

86%

70%

WOULD RECOMMEND THE ESTABLISHMENT IF THEY ENJOY THE MUSIC

86%

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

80%

OF MILLENNIALS SAID THAT HAVING NO MUSIC NEGATIVELY IMPACTS THEIR EXPERIENCE

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

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

NEARLY 80% WILL STAY LONGER

NEARLY 60% WILL BUY MORE FOOD OR DRINKS

70% MILLENNIALS 63% GEN X 56% GEN Z

BAR AND RESTAURANT OWNERS WEIGH IN

“

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

”

“

WITH LIVE MUSIC (…)

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

”

“

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

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

”

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