Food & Beverage Magazine - August Issue 2025 Brand Cover

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FOR MORE INFORMATION CONTACT:

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

AUGUST ISSUE 2025 COVER IMAGE FrieslandCampina 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

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

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August Issue 2025 v Food & Beverage Magazine | Page 6

The Best Of The Netherlands:

FRIESLAND CAMPINA Brings Dutch Dairy Excellence To The US When most people think of the Netherlands, the first

Driven by its mission to “Nourish by Nature,”

things that come to mind are often the iconic windmills,

FrieslandCampina honors the traditional craftsmanship

tulips, and canals that give the country its unique

of the Netherlands while utilizing modern techniques

visual flair. But if there’s one thing the Dutch have

to bring the best of Dutch dairy to tables around

perfected like no other, it’s the art of cheesemaking.

the globe. The company’s U.S. Consumer Dairy

Dutch cheese has earned a global reputation for its

division proudly carries the values and quality of its

quality, craftsmanship, and incredible flavor. The

Dutch heritage across the Atlantic. As the world’s

Netherlands is one of the world’s largest cheese

largest producer of Gouda cheese and one of the

exporters, producing an estimated 900,000 metric

largest importers of specialty cheese in the U.S., the

tons of cheese annually and exporting around two-

division focuses on delivering exceptional products to

thirds of that to over 130 countries.

American consumers, ranging from traditional Dutch cheeses like Gouda, Edam, and Maasdam to specialty

Rooted

in

the

heart

of

the

Netherlands

is

cheeses with seasonal flavors.

FrieslandCampina, a leading provider of premium, award-winning cheese and dairy products. Founded in

A Portfolio of Premium Brands

1871 and headquartered in Amersfoort, Netherlands,

FrieslandCampina operates a portfolio of several

FrieslandCampina is one of the world’s largest dairy

notable cheese and dairy products, delivering

cooperatives, owned by more than 14,000 farmers

charcuterie board-ready cheeses, rich, creamy butter,

and distributing to over 100 countries, including the

and sliced cheeses perfect for burgers or sandwiches.

United States, where it operates its Consumer Dairy division out of Paramus, New Jersey.

Page 5 | Food & Beverage Magazine v August Issue 2025

...delivering charcuterie board-ready cheeses, rich, creamy butter, and sliced cheeses perfect for burgers or sandwiches...

THESE BRANDS INCLUDE: Gayo Azul® Gayo Azul, a brand known for its fusion of Dutch tradition

seasonal varieties. The brand’s consumer-friendly packaging

and Hispanic flavor, is rapidly gaining popularity across the

helps all shoppers easily navigate the deli counter, with

southern U.S for its unique blend of the two cultures. Its

informative descriptions, flavor profiles, pairing suggestions,

lineup includes Gouda, Edam, Cotija, Queso Blanco, and the

and PGI designations aiding the selection process.

newly launched Chili Pepper Cheese Slices, a spicy, buttery addition made from whole milk that adds the perfect hint of

Parrano®

flavor and heat to any sandwich.

Perfect for entertaining, Parrano blends the creamy texture of Gouda with the sharp nuttiness of Parmesan, making it a

A Dutch Masterpiece®

must-have for cheese boards and gatherings.

With each cheese named after a different prolific Golden Age painter, this line showcases the art of cheese-making

Ivy’s Reserve Salted Farmhouse Butter

with a trio of premium aged cheeses: 12-month Gouda,

New to the U.S. portfolio, Ivy’s Reserve Salted Farmhouse

6-month Gouda, and 6-month Goat. The new Rembrandt

Butter is made using 100% green energy and carries a

12-Month Gouda PDO is made with milk from North Holland

noticeable smoothness, which comes from the whey cream

and is certified by the PDO (Protected Designation of Origin)

created as part of the cheesemaking process. Crafted from

label, guaranteeing authenticity, craftsmanship, and regional

a century-old family recipe by England’s Wyke Farms, the

heritage. Aged to perfection, this bold new cheese features a

butter is rich, smooth, and delicately salted, making it ideal for

caramel-rich flavor and light crystallization.

baking, spreading, or enhancing savory dishes. Now available at select Whole Foods Market stores.

Royal Hollandia® Royal Hollandia offers premium yet accessible cheeses like

Committed to Sustainability

young Gouda, Edam, and Maasdam, including smoked and

“FrieslandCampina’s

commitment

to

sustainability

is

embedded in the company-wide strategy called ‘Doing Page 7 | Food & Beverage Magazine v August Issue 2025

Dairy Right,’ which is built around three core pillars: Nutrition, People, and Planet,” says Josh Rosen, Brand Manager of FrieslandCampina Consumer Dairy.

The company aims to promote nutrition by providing highquality, affordable, and nutritious dairy products around the world. This has earned them the #2 spot on the ATNI (Access to Nutrition Initiative) global index.

FrieslandCampina embodies its mission to support people by paying premiums to its member dairy farmers, which in turn helps to achieve its sustainability goals. Additionally, the company

FrieslandCampina embodies its mission to support people by paying premiums to its member dairy farmers, which in turn helps to achieve its sustainability goals.

pursues a Focus Planet initiative that rewards member farmers who improve soil and land techniques. “We also have diversity and inclusion targets and have 29% of senior management positions held by women,” says Rosen.

Lastly, it pursues planet-friendly initiatives with efforts like its goal to be net climate neutral by 2050, an ambitious endeavor that the company is well on its way to achieving. In 2024 alone, FrieslandCampina reduced carbon emissions by nearly 10%.

“Each year we continue to reduce our carbon emissions by investing in technology and opening sustainable plants,” says Rosen.

August Issue 2025 v Food & Beverage Magazine | Page 8

Award-Winning Quality

Where to Buy

FrieslandCampina continues to earn global recognition for

FrieslandCampina products are available in supermarkets

its premium quality and unforgettable flavor. At the 2024

and club retailers across the U.S. From everyday favorites to

World Cheese Championships, Gayo Azul Mature Edam and

gourmet selections, these cheeses and dairy staples bring

Robusto took home Gold, while Gayo Azul Edam and Royal

the best of the Netherlands—and beyond—right to your

Hollandia Mild Goat also received prestigious awards.

table. Learn more at www.frieslandcampina.com and www.FrieslandCampina.us.

Part of the company’s ability to remain ahead of the curve is its ability to anticipate customer needs and adapt accordingly.

About FrieslandCampina

One cultural moment that’s currently trending high is the

Royal FrieslandCampina N.V. enriches millions of lives

charcuterie/cheese board. ”When looking at the specialty

worldwide with dairy products full of essential nutrients. With

cheese category, we found that 70% of cheese purchases

operations spanning the Netherlands, Germany, and Belgium,

are being used for charcuterie/cheese boards,” says Rosen.

and over 16,000 member farmers, the company is structured

“These boards are creating social experiences for consumers

into four business groups: Food & Beverage, Specialized

by providing a centerpiece for conversation indulgence. They

Nutrition,

also act as a way for consumers to try new cheese, so we

remains committed to responsible growth, sustainability, and

will continue to build off of this trend by providing consumers

dairy innovation for future generations.

with trending flavors and bringing our high-quality, awardwinning cheese to consumers’ homes.”

Page 9 | Food & Beverage Magazine v August Issue 2025

Trading,

and

Ingredients.

FrieslandCampina

August Issue 2025 v Food & Beverage Magazine | Page 10

SPANISH CHICKEN CASSEROLE Ingredients 2 tablespoons oil 1 cup pearl onions 4 chorizo links, cut into rings 1 cup green Spanish olives, pitted 1 teaspoon smoked paprika 4 cloves of garlic 2 cups chopped tomatoes 6 bone-in skin-on chicken thighs 12 slices of Gayo Azul Edam Cheese small handful of parsley, chopped

Instructions • Heat the oven to 350 degrees.

• Heat the oil in a large ovenproof pan over medium heat and saute the pearl onions, and chorizo with a pinch of salt and pepper for 15 minutes. Until chorizo release oils.

• Add the paprika and garlic, and cook for another few minutes until fragrant. 4. Add chopped tomatoes, and olives, stir to combine, and season with salt & pepper.

• Nestle in the chicken thighs and season well.

• Transfer to the oven and bake for 40 mins until the chicken skin is crisp and the meat cooked through and tender.

• Layer 2 slices of Gayo Azul Edam Cheese over each chicken thigh, and return to oven for 3 to 4 minutes until cheese has melted.

• Sprinkle with the parsley and serve.

Page 11 | Food & Beverage Magazine v August Issue 2025

CHEESY ASPARAGUS PASTRIES Ingredients Yields 8 pastries 1 1/2-2 cups Royal Hollandia Mild Maasdam cheese, grated 2 sheets puff pastry 1 bunch asparagus (5-6 spears per pastry) 1/2 tsp salt 1/2 tsp garlic/black pepper 1/4 tsp onion powder 1 tbs olive oil 1 egg, beaten

Instructions • Begin by preheating your oven to 425°F and lining a large baking sheet with baking paper.

• Next, snap each asparagus spear to remove the rough ends; they will naturally break where they are supposed to.

• Season the asparagus by drizzling the olive oil, then sprinkling salt, garlic pepper, and onion powder, and tossing to combine.

• Next grate the Royal Hollandia, mild Maasdam cheese and set aside.

• Then simply roll out the puff pastry sheets, cut into four equal squares and begin layering our pastries.

• Start by sprinkling some cheese, followed by 5-6 of the seasoned asparagus, followed by more cheese, then wrap each pastry by folding each side to meet in the middle like a little blanket.

• Next, simply brush each pastry with egg wash and transfer to the lined baking sheet.

• Add the pastries to the pre heated oven and bake for 15-20 minutes or until golden brown. Enjoy!

August Issue 2025 v Food & Beverage Magazine | Page 12

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

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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.

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AUGUST ISSUE 2025 COVER IMAGE Taraji P. Henson, Partner Seven Daughters Moscato Image credit: Knoxy Knox

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

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 August 2025 Inside this issue Page 5

Celeb Cover

Taraji P. Henson: Seven Daughters Moscato

Page 14

Food News

How Kids Ended Up Loving Kale Amara Organic Foods

Page 16

#TrendingProducts

Better Than Booze

Page 19

Industry Tips

What Craft Beer Teaches Us About the Power of Packaging

Page 23

Chef Highlight

Cheri Romanoski

Page 27

Editor’s Top Pick

Industry Innovation Leaders

Page 3 | Food & Beverage Magazine v August Issue 2025

$%&'( *+,#-.

Page 46

#TrendingProducts

Everiday Foods

Page 49

Industry Tips

Hospitality’s Talent Pipeline

Page 55

#TrendingProducts

The Rise of Om Mushrooms

Page 57

Books

Justin Michael Morales

Page 65

Brand Cover

FrieslandCampina

Page 29 | Food & Beverage Magazine v August Issue 2025

PAGE 59

57 PAGE

25 PAGE

PAGE 21

PAGE 1 4

August Issue 2025 v Food & Beverage Magazine | Page 4

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Page 5 | Food & Beverage Magazine v August Issue 2025

August Issue 2025 v Food & Beverage Magazine | Page 6

A Star-Studded Pour: The Bold New Era of Seven Daughters Moscato Known for her commanding performances in film and television, Academy Awardnominated actor Taraji P. Henson brings that same passion and authenticity to the business world. Her latest venture is a partnership with Terlato Wine Group’s Seven Daughters Wines. As Strategic Advisor and Creative Collaborator,

Henson

is

helping

reshape

not only the image of the brand, but the perception of Moscato itself. This isn’t merely a celebrity endorsement. It’s a passion project that’s bringing a fresh wave of authenticity, cultural inclusivity, and stylish storytelling to the wine aisle.

“My supporters and consumers are generally very savvy,” said Henson. “They’re not willing to be sold just anything.” That insight is at the heart of why this partnership works. Both Henson and the Terlato family share a deep commitment to community and originality.

That shared vision sparked a collaboration that has not only reimagined the bottle, but the entire brand ethos of Seven Daughters.

Page 7 | Food & Beverage Magazine v August Issue 2025

A New Look for a Lasting Legacy Seven Daughters has long held a respected place on the wine shelf, particularly with its bestselling Moscato. But as the brand looked toward the future, it recognized an opportunity to evolve. That’s where Henson’s creative instincts came into play. One of the first orders of business was to upgrade the bottle in a major way.

From the bold brush strokes of the new “7” logo to the gold accents and subtle “Easter eggs” hidden on the label, Henson infused the design with elements that reflect her personality and story. These small details invite consumers into a more intimate relationship with the brand. “Our Moscato is shareable, vibrant, and bursting with flavors that show a depth unlike any other Moscato on the market. That’s the energy we wanted the packaging to reflect,” said Henson.

August Issue 2025 v Food & Beverage Magazine | Page 8

For Bill Terlato, President and CEO of Terlato Wine Group, this kind of creative collaboration was more than welcome—it was essential. From the start, Henson made it clear that her involvement would go far beyond surfacelevel branding. She has taken an active role in shaping the bottle’s look and feel, its marketing direction, and the broader cultural narrative behind the relaunch.

“We spent nearly six months refining the label,” said Terlato. “Taraji helped evolve everything from the packaging to the storytelling on the back of the bottle.”

It’s rare for a high-profile personality to dive so deeply into product development, but that’s precisely what sets this partnership apart. And it’s not just about aesthetics.

Henson

has

been

boots-on-the-ground,

meeting

distributors, engaging with fans, and championing the wine in major markets. “She flew to Florida in the middle of filming to have dinner with our distributor team. That kind of dedication is rare—and impactful.”

...Taraji helped evolve everything from the packaging to the storytelling on the back of the bottle...

Page 9 | Food & Beverage Magazine v August Issue 2025

Adding Inclusivity to the Mix Seven Daughters stands out in a category often dismissed as beginner wine. With Moscato consistently performing as a favorite among Black, Hispanic, and Asian consumers, the Terlato team saw an opening to elevate the varietal while expanding its cultural relevance. “The goal is to present our products in a more approachable way, inviting new wine enthusiasts into the fold,” said Terlato.

Their consumer research confirmed that multicultural audiences are drawn to crisp, flavorful, and lower-ABV wines—precisely the kind of offering Seven Daughters Moscato delivers. In fact, Seven Daughters has already been the #1 Moscato by the bottle and by the glass in restaurants for over four years. At the same time, there was room to expand the breadth of the brand’s consumer base.

Henson

and

the

Seven

Daughters

team

have

prioritized direct connection with consumers through in-market visits, cultural events, and collaborations with influencers who reflect the diversity of their audience. This summer, Henson headlined the Wine & Culture Fest in the Washington D.C. area—her hometown. The festival, produced in partnership with The Hue Society, champions inclusion in the wine world and provided a platform for Henson to share the new Seven Daughters story.

According to Terlato, their team is already working with some of the most prominent multicultural influencers and have done events in Florida, Atlanta, Houston, Chicago, and more. The plan is to continue working closely with Taraji to identify new destinations that align with the overall brand strategy. These market visits are more than photo ops. Henson takes time to engage with consumers one-on-one, hear their stories, and share her own. “It always brings me joy to hear how people have connected to Seven Daughters,” said Henson. “I continually look forward to moments with our supporters in person.”

August Issue 2025 v Food & Beverage Magazine | Page 10

Page 11 | Food & Beverage Magazine v August Issue 2025

A Toast to What’s Next While the consumer-facing story is rich with culture and creativity, the tradeside strategy is just as robust. The Seven Daughters relaunch includes new point-of-sale materials, retail incentives, and exclusive events for distributors from which the brand is already seeing results. “We’re experiencing double-digit growth in every period since the launch,” said Terlato. “Our goal is to be the #1 brand in the category—and we’re well on our way.”

As wine consumers increasingly prioritize lower-alcohol, more sessionable options, Seven Daughters Moscato is well-positioned to meet modern tastes. It fits today’s lifestyle. Whether sipped solo or used in a spritz cocktail, it’s versatile and joyful. Henson believes the best is yet to come as she looks forward to more growth. This includes a counterpart to the Moscato is on the horizon, with additional line extensions in development. “We’re continuing to celebrate our Moscato and I’m excited about more people discovering it and engaging with the brand,” said Henson. “I look forward to seeing what else is possible for the future of Seven Daughters.”

This is more than a celebrity wine collaboration. It’s a carefully curated partnership

“We’re continuing to celebrate our Moscato and I’m excited about more people discovering it and engaging with the brand,” said Henson.

that speaks to culture, community, and craft. And it’s giving a beloved wine a fresh voice. One that’s bold, beautiful, and unmistakably authentic. As Henson said, “This isn’t just wine. This is a story. And I’m honored to help tell it.”

Everyone is invited to be a part of the Seven Daughters narrative in a meaningful and memorable way. You can learn more about the brand and get yourself a bottle here.

August Issue 2025 v Food & Beverage Magazine | Page 12

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‘OUR STAFF PICKED IT UP IN MINUTES’

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Page 13 | Food & Beverage Magazine v August Issue 2025

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How Kids Ended Up (and No One Even Tried That Hard)

By Jessica Sturzenegger

In today’s fast-moving world, finding snacks that are both healthy and practical can be a daily challenge for parents.

Between school, activities, errands, and travel, families need options that are nutritious, portable, and, most importantly, something kids will actually eat. Amara’s Apple Kale Fruit Bites meet that challenge with ease. They are simple, nourishing, and genuinely enjoyable for kids, making them stand out in a crowded snack aisle.

Each bite is made from just three ingredients: organic apple, organic kale, and organic coconut milk. That’s it. No added sugar, no preservatives, and no unpronounceable extras.

This clean-label approach is central to Amara’s mission to simplify kids’ nutrition without sacrificing taste or quality.

Parents can feel confident about what they’re feeding their children without having to decode a complicated ingredient list or worry about hidden additives.

The Apple Kale Bites are also shelf-stable, which means they do not require refrigeration and can be tossed into a lunchbox, diaper bag, or travel tote without a second thought. For busy families on the go, this is a major win.

Whether it’s snack time at summer camp, an unexpected airport delay, or a long afternoon at the park, these snacks hold up in both convenience and performance. They’re the kind of snack you can grab without hesitation, knowing they’ll deliver every time.

Their texture falls somewhere between fruit leather and puff, offering a satisfying chew that’s soft enough for toddlers but substantial enough to keep them interested. The shape, small apple-like pieces, adds to the fun, making them more than just a healthy option. They’re snacks that kids genuinely enjoy picking up again and again, and ones that parents don’t have to convince them to eat.

August Issue 2025 v Food & Beverage Magazine | Page 14

Beyond their simplicity, what truly sets these bites apart is how they reframe vegetables. Kale appears second on the ingredient list, but there’s no need to disguise it. Kids eat these happily, often without realizing they are eating something green. It’s not a trick or a hidden puree. It’s real, visible kale in a format that just works. Parents are spared the negotiations, the pleading, or the need to sneak vegetables into meals.

The packaging is also designed with real life in mind. Lightweight and resealable, it withstands the chaos of family routines. It can sit under a stroller for a week, survive a road trip, or be passed back from the front seat without making a mess. This level of practicality, paired with a genuinely enjoyable product, has earned Amara a loyal following among millennial and Gen Z parents.

They are available through major retailers and at AmaraOrganicFoods. com, making it easy for families to restock without a special trip. With a product that bridges fun and function, Amara continues to deliver on its promise to make better food more accessible for families everywhere.

In the end, it’s not about finding a perfect snack. It’s about discovering one that feels easy, dependable, and good. Amara has done just that with the Apple Kale Fruit Bites. And for many parents, that small win makes a big difference.

Byline Bio: Jessica Sturzenegger is the Founder and CEO of Amara Organic Foods, a brand reimagining baby and toddler nutrition through clean, convenient, and shelf-stable snacks. With a background in international development and a passion for food transparency, Jessica launched Amara to give parents a better way to feed their kids—without compromise. Under her leadership, the brand has grown from a single baby food product to a full lineup of nutrient-dense, real-ingredient snacks designed for life on the go. Jessica’s approach combines science-backed processing methods with a deep understanding of modern parenting, helping Amara bring simplicity, nutrition, and joy back to snack time.

Page 15 | Food & Beverage Magazine v August Issue 2025

/0%$1+213 4%"+*5).

Better Than Booze is on a mission to redefine how people celebrate — without the alcohol, but with all the flavor. Crafted with premium ingredients and inspired by classic cocktails, these ready-to-drink mocktails offer a sophisticated, alcohol-free experience designed for today’s wellness-conscious, social-savvy consumer.

At a time when more people are rethinking their relationship with alcohol — whether they’re sober-curious, abstaining, or simply looking to cut back — Better Than Booze offers an elevated alternative that doesn’t compromise on taste, quality, or fun. Unlike sugary sodas or overly sweet mocktails, Better Than Booze is thoughtfully formulated to deliver bold, balanced flavor profiles that stand on their own, from a crisp Gin & Tonic to a zesty Moscow Mule or refreshing Mojito. The result is a collection of drinks that are just as at home at a backyard BBQ as they are at a dinner party or wellness retreat.

Founded with the belief that good times don’t need to come with compromise, Better Than Booze was created for real people living full, vibrant lives.

The brand’s Mocktail Variety 6-Pack has quickly become a fan favorite and is now available in 437 Walmart stores across eight U.S. states, including Kentucky, Alabama, Georgia, Tennessee, South Carolina, North Carolina, Arkansas, and Wisconsin. The exclusive $14.27 price point makes it an accessible entry into premium, alcohol-free options for anyone looking to celebrate more mindfully.

Founded with the belief that good times don’t need to come with compromise, Better Than Booze was created for real people living full, vibrant lives. Whether it’s a Tuesday night unwind, a special occasion toast, or simply wanting to feel included at the party without reaching for alcohol, the brand is designed to deliver a complete, satisfying drinking experience. The carefully crafted mocktails offer a familiar, cocktail-inspired taste while skipping the hangover, the calories from alcohol, and the next-day regret.

In a rapidly growing segment of the beverage industry, Better Than Booze stands out not only for its product quality but for its perspective. It isn’t about what’s missing—it’s about what’s gained: clarity, connection, and control. With beautiful packaging, craveable flavors, and a mission rooted in inclusivity, the brand has become a go-to for both non-drinkers and casual drinkers alike who are seeking something new, something smart, and something better.

As the non-alcoholic category expands, Better Than Booze continues to lead the cultural shift by showing that alcohol-free doesn’t have to mean fun-free. In fact, it can be even better. Learn more at drinkbetterthanbooze.com or follow along @betterthanbooze.

August Issue 2025 v Food & Beverage Magazine | Page 16

A meal without wine is like a day without sun.

- Jean Anthelme Brillat-Savarin.

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Design, Desire, Decision: What Craft Beer Teaches Us About the Power of Packaging

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Page 19 | Food & Beverage Magazine v August Issue 2025

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Top Takeaways

In fact, 72% of shoppers in a recent study from Accelerated Marketing Insights by Quad said package design influences what they buy.

Heavily illustrated cans received the most attention from shoppers – and got seen quickest.

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August Issue 2025 v Food & Beverage Magazine | Page 20

Lessons That Go Beyond Beer (WFKY GJJW RF^ GJ YMJ XYFW TK YMNX XYZI^ GZY NYX NSXNLMYX FUUQ^ YT FS^YMNSL YMFY XNYX WJFI^ YT UZWHMFXJ TS F LWTHJW^ XYTWJ XMJQK ў KWTR JSJWL^ IWNSPX YT UFXYF XFZHJX TW XFQFI IWJXXNSLX

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The Study Behind the Buzz

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Bottom Line? .S YMJ HWFKY GJJW FNXQJ FSI YMJ HWT\IJI \TWQI TK HTSXZRJW LTTIX design isn’t decoration – it’s the difference between winning and losing a sale. <NYM XYWFYJLNH FSI NSYJSYNTSFQ IJXNLS UFHPFLNSL HFS KZJQ IJXNWJ FSI GWFSI QT^FQY^ NS F \F^ YMFY KJ\ TYMJW YFHYNHX HFS ABOUT SHANNON ANDERSON )NWJHYTW TK (QNJSY 7JXJFWHM &HHJQJWFYJI 2FWPJYNSL .SXNLMYX G^ 6ZFI 8MFSSTS &SIJWXTS NX YMJ )NWJHYTW TK (QNJSY 7JXJFWHM FY &HHJQJWFYJI 2FWPJYNSL .SXNLMYX G^ 6ZFI KTWRJWQ^ 5FHPFLJ .S8NLMY FSI XMJ FGXTQZYJQ^ QT[JX \MFY XMJ ITJX <NYM SJFWQ^ SNSJ ^JFWX NS HTSXZRJW WJXJFWHM XMJѣX MFI YMJ HMFSHJ YT YFQP YT YMTZXFSIX TK XMTUUJWX FGTZY J[JW^YMNSL KWTR YT^X FSI FYMQJYNH XTHPX YT LWFSTQF GFWX FSI ‫ܫ‬F[TWJI [TIPF 9MNX J]UJWNJSHJ MFX KZJQJI MJW UFXXNTS KTW ZSIJWXYFSINSL \MFY HTSXZRJWX YMNSP FGTZY XZXYFNSFGNQNY^ RFPNSL MJW TSJ TK 6ZFIѣX IJINHFYJI J]UJWYX TS YMJ YTUNH &KYJW ^JFWX NS YMJ YWJSHMJX XMJѣX J]HNYJI YT XMFWJ MJW NSXNLMYX FSI JSYMZXNFXR YJFHMNSL F SJ\ HWTU TK WJXJFWHMJWX FY 5FHPFLJ .S8NLMYѣX MTRJ GFXJ NS ,WJJS[NQQJ 8( FSI YMJNW SJ\ 2NI\JXY WJXJFWHM KFHNQNY^ NS <JXY &QQNX <.

Page 21 | Food & Beverage Magazine v August Issue 2025

®

NATURAL SWEET, SAVORY HOT HONEY with Chili & Garlic Ol’ Stiles Blazin’ Honey starts with all-American wildflower honey. Hand selected garlic and fresh chilis takes your taste buds on a journey of flavor and spice that hits just right on your favorite foods. Our mission is simple…high quality ingredients make a better product.

Grant Stiles, Owner & Operator

Learn more about the honey industry and Ol’ Stiles role in pushing the boundaries!

Contact us to order or for more information

Olstiles.com • sales@stileshoney.com

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Cheri Romanoski Cheri’s Desert Harvest

Cheri Romanoski, native Tucsonan and a former elementary teacher, earned a degree in education at the University of Arizona. Starting a family prompted a new career direction. Producing fresh fruit preserves for her family and sharing the garden bounty with friends and neighbors eventually translated to the creation of Cheri’s Desert Harvest in 1985.

Teaching students about the natural resources of the Sonoran Desert inspired her to preserve indigenous produce with its rich agricultural and culinary history.

For over 30 years, Cheri’s company has become the premier producer of food products made from prickly pear cactus fruit, chile peppers, citrus and local honey.

The business evolved from a hobby to a national and international venture.

Harvesting and processing the prickly pear cactus fruit created multiple food products for Cheri’s Desert Harvest as well as spawning the creation of two new businesses.

The “waste not, want not” childhood lesson, inspired Cheri to take the cactus seeds and express the valuable, anti-aging and healing oil from them for the cosmetic industry. Cheri’s Botanics, formed in 2011, is the only company in the western hemisphere to accomplish this. Waste generated from this process is donated as compost to profit two non-profit organizations and the local zoo.

Concurrently, Cheri took the excess cactus fruit to use as a natural dye for apparel, starting a third business, Cheri’s Botanic Wear. By using all parts of the fruit not only fulfilled Cheri’s “Waste to Profit” philosophy but also pays homage to Mother nature’s perfect natural resource.

Page 23 | Food & Beverage Magazine v August Issue 2025

Natural / Organic Prickly Pear Cactus Syrup Cheri’s Desert Harvest

Prickly pear cactus fruit is nature’s gift in the Sonoran Desert. Cheri’s crew hand-harvests, processes and manufactures delicious Prickly Pear Cactus Syrup. Picked at the peak of ripeness, the certified organic prickly pear cactus fruit is harvested for its rich vibrant color, flavor and exceptional nutritional values. It is used to enhance drinks like coffee, tea, margaritas or martinis as well as a complimentary addition to desserts and Image Credit: Bevin Christina™

entrees. The prickly pear cactus syrup is gluten free with no additives, preservatives or artificial coloring or flavoring and is Kosher certified.

Following the processing of the fresh fruit for syrup, Cheri created a method to use the waste and extract nourishing oil from the cactus seeds for the cosmetic industry. Subsequent processing of the oil waste is then donated to non-profit organizations as compost. This entrepreneurial project benefits people and honors Mother Nature.

August Issue 2025 v Food & Beverage Magazine | Page 24

Food is our common ground, a universal experience.

- James Beard

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Page 27 | Food & Beverage Magazine v August Issue 2025

Editor’s Top Pick: Industry Innovation Leaders

Amazables!® Amazables!® redefine convenience with innovation, sustainability, and crave-worthy flavor. These first-of-their-kind, oven-crisp-style Russet potatoes microwave in just six minutes and come paired with chefinspired, gluten-free Litehouse® sauces—Buffalo Ranch and Loaded Potato. Each sauce is crafted to elevate the potato experience: think steakhouse-style cheddar, bacon, sour cream, and chives, or a bold blend of tangy Buffalo heat and cool ranch. Wrapped in a revolutionary, #1 recyclable film that crisps the skin to perfection, Amazables! offer a fresh take on fast food—real food, fast. No prep. No mess. Just cut, heat, and eat. From sustainable packaging to flavor innovation that mirrors top foodservice trends, Amazables! are a category-disrupting solution for today’s taste-driven, time-starved consumer. It’s not just a potato—it’s a breakthrough.

Andria’s Andria’s Steak Sauce has quietly earned a cult following among steak lovers and home chefs alike. Born in a small-town Illinois restaurant, this bold, savory sauce blends rich umami with a hint of sweetness, elevating everything from grilled ribeyes to roasted vegetables. What sets Andria’s apart is its versatility—it’s as much a marinade as it is a finishing touch.

Fans swear by its ability to transform even average cuts of meat into something special. With no flashy marketing, Andria’s relies on word of mouth and decades of flavor to keep customers coming back. For those in the know, it’s not just a condiment—it’s tradition in a bottle.

August Issue 2025 v Food & Beverage Magazine | Page 28

Editor’s Top Pick: Industry Innovation Leaders

Angel Margarita Perfect for celebrating life’s special moments no matter the size, Angel Margarita is the refreshing, ready-to-drink margarita making a big splash this summer. Co-founded by Hailee Steinfeld in tandem with Jordi Zindel and Rodrigo Hernandez of Premium Beers Group, the margarita blends Steinfeld’s West Coast style with 100% premium agave tequila from Jalisco, Mexico. The margarita has an ABV of 6% and is currently available in four flavors: Wild Berry, Lime, Grapefruit Paloma, and Ranch Water. A flavor for every taste preference, those with a sweet tooth may opt for Wild Berry, and for a refreshing take on a tequila soda, a Ranch Water is a must-try. The Lime flavor of Angel Margarita is for the classic margarita lovers, and the Grapefruit Paloma flavor offers a bright, zesty kick.

Bakehouse Bread Company Bakehouse Bread Company’s Zucchini Bread flips the script on traditional loaves. Baked from scratch using a time-tested 25-year recipe, this moist, flavorful bread is packed with zucchini for extra veggies in every bite.

Clean ingredients and no shortcuts – just real zucchini, cinnamon, and simple pantry staples blended into the perfect loaf. Whether sliced warm for breakfast, paired with coffee at brunch, or served as a sweet finish to dinner, it brings homemade quality straight to your table. Bakehouse Zucchini Bread freezes beautifully to enjoy anytime, making it a pantry essential for busy families. As “America’s #1 Selling Zucchini Bread,” it has set the standard for what zucchini bread should be: sweet, moist, and bursting with real flavor. Baked with love. Made with the highest quality ingredients. A fresh take on comfort food that brings people together.

Page 29 | Food & Beverage Magazine v August Issue 2025

Editor’s Top Pick: Industry Innovation Leaders

Battery Operated ® Shortening Shuttle The BOSS (Battery Operated Shortening Shuttle®) revolutionizes commercial kitchen oil management by combining a used oil caddy and a portable oil filter into one compact, cordless unit. Its reusable, stainless steel two-stage filter system is dishwasher-safe and ecofriendly, eliminating the need for disposable paper filters and reducing kitchen waste. The cordless design enhances safety by removing tripping hazards, making it perfect for busy kitchen environments. Each BOSS comes equipped with a spare canister filter and an extra battery, ensuring reliable performance during extended use. This innovative solution streamlines oil handling, boosts operational efficiency, and supports sustainability efforts in foodservice operations. The BOSS is an essential tool for kitchens looking to improve cleanliness, safety, and environmental responsibility while simplifying routine oil maintenance.

Bonterra Bonterra, renowned for its commitment to sustainable wine, introduces Ranch Wine—a refreshing, lightly effervescent trio crafted from California’s sustainably grown grapes. Designed for versatile enjoyment, Ranch Wine’s vibrant blends are ideal for sipping chilled, pouring over ice, or enhancing with fresh fruit. With a lower 11% ABV and no added flavors (SRP $14.99), these wines cater to modern, flavor-driven occasions. Enjoy three distinct styles: Pineapple Key Lime, delivering tropical brightness with notes of citrus and a breezy sparkle; Strawberry Hibiscus, which is juicy, floral, and subtly spiced for a bright, refreshing experience; and Chillable Cherry Wild Raspberry, a bold red blend bursting with cherry, raspberry, and citrus designed to be served cool.

Ranch Wine reimagines casual wine moments, bringing a fun, flexible, and sustainably made option to patios, picnics, and outdoor gatherings— perfect for those seeking fresh flavors and a lighter approach to wine.

August Issue 2025 v Food & Beverage Magazine | Page 30

Editor’s Top Pick: Industry Innovation Leaders

Catalina Snacks Catalina Snacks, a leading innovator redefining better-for-you snacks and cereals, is expanding into the granola aisle with the exciting launch of Catalina Crunch Protein Granola debuting in three craveable flavors, including Honey Cashew, Peanut Butter, and Vanilla Almond. Each serving packs 13g of plant-based protein, only 1–2g of sugar, and is an excellent source of fiber. Made with real nuts, gluten-free oats, soy, rice crisps, and Catalina’s signature cereal, it delivers indulgent flavor and balanced nutrition—without the sugar crash. You can find the new Protein Granola hitting shelves in July at retailers across the country including Target, Sprouts, and Walmart! You can also find them online at us.catalinacrunch.com and Amazon.

Chef Woo New Chef Woo Baja Chili is setting a new standard in the instant ramen category with its balance of bold flavor and functional nutrition. Proudly made in the USA, this plant-based cup delivers 20 grams of complete protein and essential nutrients in a smoky-sweet chili flavor inspired by Baja cuisine. As the first high-protein, plant-based instant ramen, Chef Woo bridges the gap between convenience and wellness, making it easier for operators and retailers to meet growing demand for betterfor-you options. With no animal products, no added MSG, and no harmful preservatives, it offers a cleaner label and broader appeal to healthconscious consumers. Crafted with simple, plant-based ingredients and supported by efficient U.S. manufacturing, Chef Woo Baja Chili reflects Borealis Foods’ mission to make nutritious, affordable food accessible on a larger scale. It’s a category innovation designed to drive growth across retail and foodservice channels.

Page 31 | Food & Beverage Magazine v August Issue 2025

Editor’s Top Pick: Industry Innovation Editor’s Top Leaders Pick

Clementine’s In 2014, Tamara Keefe, CEO and Flavor Temptress of Clementine’s Ice Cream, set out to create a perfect boozy ice cream without compromising texture or flavor. Teaming up with a network of food scientists and chemists, Tamara developed Clementine’s now-trade-secret process for incorporating spirits into their small-batch flavors, actually fusing the alcohol into the ice cream. The breakthrough led to the debut of their first-ever boozy flavor, Boozy Banana Rum, and launched what would become one of the brand’s most buzzworthy signature categories. Since alcohol has a naturally low freezing point, most attempts to mix it into frozen desserts result in slushy or icy textures, but Tamara refused to settle. Through extensive experimentation, her team crafted a method that preserves the smooth, velvety texture of ice cream while delivering a perfectly balanced hit of booze. It was a bold, delicious innovation that continues to define the brand.

Columbus Brewing Company Ohio Light is Ohio’s premium light lager, brewed in the capital city of Columbus, and enjoyed throughout the state. With a light body, full flavor, and 4.2% alcohol, this is a crisp, refreshing brew for all kinds of beer drinkers. Perfect for the cookout, the party, or a casual night with friends, this easy-drinking lager keeps things light with a soft and bready malt character, 105 calories per can, and a premium taste. Brewed

by Columbus Brewing Company, a revolutionary Ohio craft brewery founded in 1988, this lager combines the hand-crafted excellence of craft beer with the approachable form of a traditional American light lager. It’s the premium light lager that’s All for Ohio.

August Issue 2025 v Food & Beverage Magazine | Page 32

Editor’s Top Pick: Industry Innovation Leaders

Dar Baklava Dar Baklava, renowned for its authentic Mediterranean sweets, proudly unveils a fresh new look for its beloved Snacklava® line. With Snacklava®’s refined packaging, Dar Baklava’s commitment to transparency and real ingredients is front and center. The updated look also supports sustainability by incorporating eco-conscious materials, reinforcing the brand’s dedication to responsible production. The new Snacklava® line also comes with expanded offerings, from 3 varieties to 14 varieties, with different textures, flavors, and indulgent experiences. This includes the pistachio quartet (Baklava, Kunafa, White Kunafa, and Bird’s Nests), cashew quartet (Baklava, Baklava Fingers, Kunafa, and Bird’s Nests), Walnut Baklava, Mixed Nuts Kunafa, Sesame Crackers with Pistachio, Date Bites with Pistachio (with or without Cardamom and Ginger) and Mini-Cookie Rings. Snacklava®’s rebrand is now available in stores and online on the Dar Baklava website, Amazon and Walmart. To learn more, visit darbaklava.com or follow Dar Baklava on Instagram and Facebook.

Defi DEFI is a trendy new brand that is shaking up the $27B chocolate category. Their mission is to rebel against traditional snacking and the way business is done. DEFI stands for Delicious Energizing Fitness Indulgence and combines high quality real chocolate with functional superfood ingredients, yielding more than 25 grams of protein per bag.

In a world where things aren’t so black and white, DEFI shows that you can be both. A little bit bad and a little bit good at the same time. DEFI has an uplifting rebellious brand personality, and 1% of all their profits is dedicated to help other female-owned businesses. Their packaging is bold and showcases the delicious chocolate bite, yet makes you want to move. Their MSRP is $10.99 and are currently selling on defisnacks. com, amazon and a variety of independent stores, with plans to expand to national retail in the future.

Page 33 | Food & Beverage Magazine v August Issue 2025

Editor’s Top Pick: Industry Innovation Leaders

Dineen Vineyards Our 2022 Heritage Blend is the flagship expression of our estate—a Bordeaux-style red that captures the soul of The Hills in the Yakima Valley.

Crafted from our highest-quality fruit, this wine embodies innovation through a fusion of classic technique and forward-thinking viticulture.

High elevation and ancient soils give the wine elegance and purity, while our regenerative farming practices drive continual improvement. From drone-assisted canopy management and beneficial insects to real-time soil and water monitoring, every decision is made with precision and sustainability in mind. The result is a wine of structure, personality, and exceptional balance—a true reflection of place, craft, and a commitment to the future.

Dr Zero Zero For centuries, Italians have cherished the deep, bitter flavors and digestive benefits of the Amaro as a perfect way to end a traditional meal. Infused with sage, wormwood, Chinese rhubarb, quinine, quassia and Sicilian orange, valued for their digestive and energizing properties, AmarNo delivers an exquisite after dinner experience. While as a digestive it is usually served neat or on the rocks, bartenders worldwide have mixed Dr Zero Zero AmarNo into creative aperitifs and mocktails.

Dr Zero Zero honors the legacy of Amaro while embracing a new era of mindful, non-alcoholic indulgence.

August Issue 2025 v Food & Beverage Magazine | Page 34

Editor’s Top Pick: Industry Innovation Leaders

Drinkcation When a full-blown vacation isn’t in the cards, DRINKCATION offers the next best thing: a moment of escape in every pouch. EVERYDAZE’s newly launched zero-sugar, ready-to-drink refresher is designed to bring vacation vibes wherever you are – no travel necessary. Just pour over ice for an instant refresher. Available in four crave-worthy flavors, each variety offers its own unique getaway – Espresso Escape delivers a smooth, invigorating coffee experience, Peach Paradise captures the essence of a lazy summer afternoon with its mellow, juicy notes, Pineapple Mango Oasis is a tropical daydream in a sip, and Strawberry Lemon Bliss balances tart citrus and sweet strawberry for a bright, refreshing lift.

Whether you’re poolside, fireside, or deskside, DRINKCATION turns the everyday into an easy escape.

Flour & Olive Flour & Olive’s Cake Mix Gift Set has reimagined what a baking gift can be—elegantly designed and uniquely interactive. Inside the sophisticated black-and-white box, four olive oil cake mixes—Almond, Chocolate, Ginger, and Vanilla—invite indulgent creations. As each mix is lifted from the box, the word CAKE is revealed, adding a layer of delight to the unboxing moment. The exquisite presentation transports recipients into a sensorial experience before they even step into the kitchen. But the journey doesn’t end there. A QR code links to Flour & Olive’s interactive cake map, unlocking over 70 global recipes that make every bake a passport to a new flavor destination. Perfect for gifting, the set pairs wholesome ingredients with an immersive, sensorial experience—proving that baking goes beyond flavor. It’s a celebration of connection, creativity, and beautifully crafted moments affirming Flour & Olive’s role as a leader in gourmet innovation.

Page 35 | Food & Beverage Magazine v August Issue 2025

Editor’s Top Pick: Industry Innovation Leaders

High Bank Distillery Co. Whiskey War Barrel Proof is an award-winning whiskey handcrafted by High Bank Distillery Co. in Columbus, Ohio. Distilled in-house and blended with select sourced whiskeys, it brings together three distinct mash bills: one high-rye and two bourbons, for a bold, balanced pour. It opens with a touch of sweetness and finishes with white pepper and spice. In just three short years, it has earned multiple national honors, including Platinum at the highly coveted San Francisco World Spirits Competition. Each unique batch reflects High Bank Distillery Co.’s mission to push boundaries and challenge tradition. Channeling the rebellious spirit of Ohio’s Whiskey Wars, bold barrels battle in every sip, delivering unfiltered, full-strength flavor your taste buds won’t forget.

Holidaily Brewing Company Holidaily Brewing Company has earned its place as a 2025 Industry Innovation Leader with the launch of its Fruited Blonde Variety Pack—a bold evolution of their best-selling Favorite Blonde Ale. As the nation’s leading dedicated gluten-free brewery and the nation’s only certified women-owned brewery, Holidaily continues to disrupt the beverage space with flavor-forward, inclusive products that don’t compromise on taste or quality. The Fruited Blonde Variety Pack showcases seasonal twists like melon, passionfruit, and tangerine, delivering craft creativity in a format designed for exploration and enjoyment. This innovative spin-off is not only a hit with gluten-free consumers—it’s winning over beer lovers of all kinds. Holidaily’s trailblazing commitment to glutenfree brewing, female-led leadership, and rapid national growth solidify its status as a standout force shaping the future of food and beverage.

August Issue 2025 v Food & Beverage Magazine | Page 36

Editor’s Top Pick: Industry Innovation Leaders

Karma Water In the dynamic world of health and wellness, Karma Water has emerged as a standout innovator, transforming how consumers experience functional beverages. At the core of its pioneering approach is the patented push cap technology, a brilliant solution to a persistent industry challenge: nutrient degradation in premixed drinks. While active ingredients in conventional vitamin and probiotic beverages often lose their potency over time, Karma’s one-of-a-kind push cap system bypasses this entirely.

It safeguards vital active ingredients in a sealed chamber, separate from the water, ensuring that environmental factors like moisture and light are entirely sidestepped. The result? Every sip delivers the highest level of nutritional benefits and optimal potency of ingredients. With a simple push, consumers activate fresh, effective wellness. Karma Water’s unwavering commitment to freshness, efficacy, and innovative technology marks a significant breakthrough, firmly establishing it as a leader in the future of functional hydration.

Krutones®

KRUTONES® (pronounced crew-TONE-ez) flip the script on traditional croutons. Made from crispy pork rinds, these gluten-free, protein-packed toppers bring big flavor and serious crunch, without the carbs. Available in Butter & Garlic or Italian Style flavors, KRUTONES® add a bacon-y punch to salads, soups, casseroles and snack boards. Their unique curl and craveable texture are a fresh take on a tired category, proof that not all croutons have to be square. KRUTONES® come from Southern Recipe Small Batch, a low carb, protein-packed pork rind brand that elevates the segment with bold flavors, such as Sweet BBQ and Hot Honey, and a satisfying crunch. The brand has expanded their pork rind footprint, from retail store shelves to restaurant kitchens and sports venues nationwide.

They’re bold. They’re delicious. It’s Crunch Time!

Page 37 | Food & Beverage Magazine v August Issue 2025

Editor’s Top Pick: Industry Innovation Leaders

La Sirena Tequila La Sirena Tequila is making a bold statement in the ultra-premium category, with a bottle as unforgettable as the tequila it holds. Crafted at the award-winning, all female owned and led Casa Maestri distillery, La Sirena Reposado is aged to smooth perfection and designed to be sipped neat or on the rocks. Its flavor profile reveals delicate hints of fruit, a whisper of oak, and a velvety finish that reflects uncompromising craftsmanship. But it’s the one-of-a-kind bottle, sculpted with mermaidinspired curves and topped with a golden crown, that turns heads everywhere. Designed by and for women, the brand champions courage, confidence, and independence, donating a portion of proceeds to Save the Children and Conservation International. La Sirena Tequila has already won multiple design and tasting awards, with new expressions on the horizon. This is not just award-winning tequila; it’s a movement in a bottle.

Mad Tasty Mad Tasty is redefining how adults unwind and celebrate with its premium, low-dose 5mg THC-infused seltzers—a modern alternative as consumers turn away from traditional Beer, Wine, and Spirits. Crafted under the 2018 Farm Bill and available in 19+ states, these seltzers offer a new kind of “craft” experience: Craft Cannabis, for mindful, social enjoyment without the hangover. Each “sexy can” packs just five clean, vegan, gluten-free ingredients, with fewer calories and carbs—appealing to everyone from health-conscious soccer moms to Gen Y and Gen Z. With Mad Tasty, you can responsibly savor more than one, just like other adult beverages, but with happiness and balance instead of regret. As THC-infused seltzers increasingly gain traction as the healthier choice, Mad Tasty stands out as the national leader in flavor, satisfaction, and refreshment. Discover a new way to celebrate—one that lives up to its name: MAD TASTY!

August Issue 2025 v Food & Beverage Magazine | Page 38

Editor’s Top Pick: Industry Innovation Leaders

MALK MALK’s Soy Milk is made with just three organic ingredients: filtered water, organic soybeans, and organic Himalayan pink salt. With 6g of plant-powered protein in every serving, this creamy, delicious soy milk delivers both flavor and nutrition without any gums, fillers, or artificial additives. Whether in your coffee smoothies, or favorite recipes, it’s the perfect protein boost for any occasion—clean, simple, and irresistibly delicious.

Metafoodx Metafoodx is an AI-powered food operations tech company helping commercial kitchens reduce food waste, improve efficiency, and drive sustainability. The solution is a patented 3D AI scanner that captures the image, weight, and temperature of food in just two seconds to deliver real-time insight into what’s being cooked, consumed, and discarded.

Unlike tools that only track waste after it happens, Metafoodx prevents it.

The solution provides precise demand forecasting, helping kitchens cut overproduction, reduce costs, and meet sustainability goals. It integrates seamlessly into kitchen workflows, requires no specialized training, and delivers immediate ROI.

Page 39 | Food & Beverage Magazine v August Issue 2025

Editor’s Top Pick: Industry Innovation Leaders

Pure Bio® PURE BIO® Energy Drink is a refreshingly modern take on energy – crafted with 100% organic ingredients and served in deposit-free, sustainable packaging. Prioritizing both your health and the planet, this energizing drink contains 30% less sugar than traditional energy drinks and absolutely no artificial chemicals. Each can is powered by plenty of natural caffeine, delivering a clean, long-lasting boost without compromise. The lively, fruity flavor profile makes every sip as enjoyable as it is invigorating.

PURE BIO® proves you don’t need excess sugar or synthetic additives to feel energized. Instead, you get pure, honest ingredients that support an active, mindful lifestyle. The innovative packaging is not only eco-friendly but also more convenient, making PURE BIO® the perfect choice for those who care about what they consume and their impact on the environment.

Experience energy, purity, and sustainability—every time you crack open a PURE BIO® can.

RubRub RubRub is a first-of-its-kind flavor platform that brings the authentic taste of Korean BBQ to your home. It launches with its first product called Original, which is a sweet and savory blend. With a growing lineup of rubs–with sauces and finishing salts on the way, RubRub is not just a spice blend; it’s a flavor brand that values quality, taste, and convenience. RubRub seasons like a spice and finishes like a sauce, offering a convenient cooking solution. Simply apply it directly to your choice of protein or vegetables, or mix it with oil and watch it caramelize.

Made with premium, natural ingredients, RubRub products are vegan, non-GMO, and have a 12-month shelf life, ensuring you always have a flavorful option at hand. RubRub’s Original is available for $12.99 on Amazon and at RubRubBBQ.com.

August Issue 2025 v Food & Beverage Magazine | Page 40

Editor’s Top Pick: Industry Innovation Leaders

Saltverk Björn Steinar founded SALTVERK to revive Iceland’s tradition of handharvested flaky sea salt. Inspired by the New Nordic food movement during his engineering studies in Denmark, he launched Saltverk in 2011, bringing salt production back to Iceland after centuries. Using an 18th-century technique originally established by the Danish king, Björn and his team extract pure sea salt from the Westfjords using only geothermal energy, resulting in a zero-carbon footprint and a mineralrich, flavorful salt. Saltverk is now one of Iceland’s most successful food businesses, recognized in 2022 as among the nation’s top 2% strongest companies by Creditinfo. Expanding his pursuits, Björn opened Skál, a Michelin Bib Gourmand restaurant in Reykjavik, and co-founded Angan, a sustainable skincare line with his wife Íris, using salt production byproducts in their products.

Signature Hawaiian™ The #6 Uncle Sharkii Poke Bowl is a celebration of Signature Hawaiian™ flavor, crafted with care and designed for customization. Featuring a trio of tuna, salmon, and shrimp, this signature bowl brings bold, oceanfresh protein together in perfect harmony. Guests can make it their own with a choice of base, marinade, and sauce, adding a personalized twist to every bite. Each bowl is rounded out with a vibrant mix of seaweed salad, imitation crab, corn, and cucumber for balanced texture and color.

It’s fast-casual done right: simple, satisfying, and packed with premium ingredients. As the centerpiece of the Uncle Sharkii experience, this bowl captures the heart of island-inspired dining while staying accessible to every customer. Delicious, customizable, and made in minutes—the #6 isn’t just a menu item. It’s our signature for a reason.

Page 41 | Food & Beverage Magazine v August Issue 2025

Editor’s Top Pick: Industry Innovation Leaders

Sipface Sipping just got smarter. The Sipface Wrinkle Free Straw blends sleek design with purpose—crafted for those who care about both what they drink and how they age. Its unique flattened hourglass shape allows users to sip without pursing their lips, helping prevent fine lines often caused by repetitive motion. Originally created as a beauty tool, Sipface has found a following among wellness-minded foodies, baristas, and mixologists who want to enjoy everything from smoothies to cocktails without compromising skin or aesthetics. It’s also a quiet revolution for those with facial muscle challenges, like Bell’s Palsy, offering comfort and ease with every sip. BPA-free, reusable, and awarded Editor’s Pick

by Bella Media, Sipface is as functional as it is stylish—an unexpected essential for today’s health-forward drink culture.

Spec Spec stands out as the inventory management solution that actually understands restaurant reality. Built by industry veterans who’ve felt the pressure of service rushes and month-end margins, this platform transforms chaotic back-of-house operations into streamlined systems.

What sets Spec apart is its intuitive approach to recipe costing and menu management. Rather than overwhelming users with complex features, it focuses on essential functions: tracking ingredients, calculating margins, and digitizing processes that traditionally live on sticky notes and spreadsheets. The platform enables restaurants to cost out new dishes and drinks confidently while maintaining consistency across their team. Spec’s greatest strength lies in creating sustainable operations.

By standardizing recipes and training protocols within an accessible interface, it empowers entire teams to maintain quality and profitability.

For restaurants seeking clarity in their chaos, Spec delivers practical solutions without the learning curve.

August Issue 2025 v Food & Beverage Magazine | Page 42

Editor’s Top Pick: Industry Innovation Leaders

Sticky Balsamic Sticky Balsamic has emerged as the definitive condiments innovation leader, transforming the landscape with the revolutionary and exciting Sticky Balsamic Pearls. This company has successfully applied molecular gastronomy principles and made Sticky Balsamic Pearls accessible to restaurants, retailers, and discerning consumers across the USA; the products were launched only last year. Their signature Sticky Balsamic Pearls represent a breakthrough in culinary application—delivering intense flavor bursts that elevate dishes from ordinary to extraordinary.

Each pearl contains award-winning balsamic that explodes on the palate, providing chefs and operators with unprecedented creative possibilities for menu differentiation. HACCP and SQF certifications ensure consistent quality, and the brand has more than 100 awards and medals including the coveted Australian Brand Awards-Innovation.

Sticky Balsamic offers buyers and industry decision-makers a premium product line, made in Australia, that drives customer engagement and repeat purchases. Their innovation continues setting new standards in the premium condiments sector.

Tequila Corrido Tequila Corrido Añejo is a masterclass in how patience shapes character and how true tequila should be made. This additive-free, award-winning tequila begins with the highest-quality 100% Blue Weber agave, meticulously slow-cooked and twice distilled before aging six months in well-seasoned American oak barrels. It is then divided across Symphony, Missouri, and Hungarian oak barrels to gather deeper complexity, finishing with a six-month rest in Mexican merlot barrels sourced from Valle de Guadalupe. Eighteen months. Five barrels. One tequila unlike any other, with every barrel adding its impression. Aromas of black cherry, vanilla, peach, and almond invite you in, while notes of coffee, agave, soft caramel, and dried fruits keep you coming back.

No sweeteners. No extracts. No shortcuts—just clean, celebrity-free tequila for those who value the craft and the art behind every sip.

Tequila Corrido doesn’t just age tequila; it composes it.

Page 43 | Food & Beverage Magazine v August Issue 2025

Editor’s Top Pick: Industry Innovation Leaders

Veggies Made Great Veggies Made Great Fudge Brownie Bites are rich, chocolatey treats made with wholesome veggies like chickpeas and butternut squash.

Each perfectly portioned brownie is gluten-free, peanut-free, soy and sesame-free, making it a smart option for snack time, lunchboxes, or dessert. Packed with veggies and thoughtfully crafted, these bites deliver permissible indulgence and the fudgy texture of a classic brownie. Ready from the freezer in seconds – just heat and eat for a gooey, better-for-you treat that satisfies every chocolate craving.

Wrapmaster Wrapmaster has expanded its professional range with the new Wrapmaster 6000, designed for chefs to safely and efficiently dispense 24-inch wide Wrapmaster foodservice film, foil, and parchment. Kitchen life is full of challenges, but Wrapmaster dispensers help tackle smaller issues like eliminating the frustration of tangled plastic wrap, letting chefs focus on cooking. The Wrapmaster 6000 is perfect for chefs who work in education, healthcare, or hotels, making it easy to wrap and line full-sized sheet and hotel pans with a simple one press-cut motion.

More hygienic than cardboard cutter boxes, the Wrapmaster 6000 is easy to sanitize and fits into a commercial dishwasher. The Wrapmaster 6000 delivers the trusted Wrapmaster experience that chefs have relied on for over 40 years, helping kitchens maintain high standards and efficiency. Spend less time on the small stuff and more time on what matters most in the kitchen.

August Issue 2025 v Food & Beverage Magazine | Page 44

SPEED-SCRATCH POTATOES Operational Excellence Fresh-Dried™

Shelf-Stable

Scratch-Like Quality

Reduced Waste

Certified 100% Idaho® Potatoes Convenient & Consistent Time & Labor-Saving

High Yield Versatile

Quick & Easy Prep

GET YOUR FREE SAMPLE TODAY! Learn more at idahoanfoodservice.com

/0%$1+213 4%"+*5).

Everiday Foods, the holistic‐nutritionist–founded brand on a mission to “upgrade the everyday pantry,” has introduced its inaugural line of four Asian chili sauces. Crafted with extravirgin olive oil and free from seed oils, gluten, dairy, refined sugar, MSG, and artificial ingredients, these sauces deliver authentic, punchy flavor without compromise.

Everiday’s clean-label sauces garlic-infused Garlic Chili Oil, spicy Mala Chili Oil, earthy Sambal Chili Sauce, and Red Chili Sauce—are hitting the U.S. market for the first time this summer. Each recipe reflects founder Riyana Rupani’s “whole foods the whole time” philosophy, marrying global tradition with modern nutritional integrity.

“Today’s consumers refuse to choose between taste and wellness,” says Everiday Foods Founder Riyana Rupani (“Ri”). “Our Asian-inspired chili oils and sauces harness bold, crave-worthy flavors while honoring clean-label principles. We’re excited to welcome food lovers at Fancy Foods to experience how nourishing ingredients can transform everyday meals.”

Everiday Foods stands apart with: • A clean-label promise — gluten-free, vegan, soy-free, and devoid of refined sugars, seed oils, and artificial additives • Nutritionist-backed, taste-led innovation — flavorful pantry staples that nourish body and soul • Crafted with care — small-batch production, thoughtfully sourced ingredients, minimal-waste packaging, and a commitment to community giving • A sustainable ethos — partnering with local artisans and responsible suppliers to minimize environmental impact For more information, visit www.everidayfoods.com

August Issue 2025 v Food & Beverage Magazine | Page 46

61+*.)%7 028.

Hiding in Plain Sight:

Hospitality’s Talent Pipeline

Page 49 | Food & Beverage Magazine v August Issue 2025

By Nicholas Wyman, President, IWSI America

The U.S. hospitality sector, which includes restaurants, hotels, bars, catering, tourism, wellness, and entertainment, is a cornerstone of the American economy. It supports nearly 17 million jobs as of April 2025, according to the Bureau of Labor Statistics (BLS).

Despite record consumer spending and a robust post-pandemic rebound, the industry continues to face a severe labor shortage and the highest turnover rates among major sectors.* A Persistent Labor Crunch Demand continues to outpace the supply of skilled workers. Annual turnover is now at 74%, nearly five times the national average. Replacing a single employee costs close to $10,000. These challenges affect hotels, restaurants, bars, wellness centers, and event venues, all of which are struggling to recruit and retain talent.

What’s Driving the Exodus?

Wages have jumped by almost a third since 2021, yet departures continue. Burnout, rising living costs, and better opportunities elsewhere are pushing workers out.

Younger workers, who make up nearly two-thirds of the hospitality workforce, are especially motivated by: • Flexible schedules • Clear career progression, and • A positive workplace culture.

Many employers are still catching up.

A Shift in Strategy: Invest in Internal Talent The talent crisis in hospitality isn’t just about a lack of candidates; it’s about missed opportunities within our businesses. I want to highlight ‘emerging leaders’ already on staff. They’re the ones who step up during busy shifts or help onboard new hires. Too often, these employees leave simply because no one has shown them a clear path forward. I urge operators to rethink their approach: don’t just sell a job; rather, show a path towards a longterm, meaningful career. Today’s workforce, especially Gen Z employees, seeks more than pay. They want progression, purpose, and a workplace where their contributions matter.

Turn Everyday Roles into Career Pathways Industry research confirms that hospitality businesses investing in internal development see better retention and stronger teams. Strategies include micro-promotions, mentorship, cross-training, and upskilling.

• Create micro-promotions: Shift leads, stock coordinators, and team mentors show staff there’s forward motion, even without a title change • Conduct regular shift debriefs: Acknowledge those who lead under pressure, solve problems, or support teams • Ask before they leave: Proactively ask, “What would help you grow?” or “What’s next for you?”

• Cross-train when business is quiet: Let staff build skills in different roles across the venue • Recognize invisible skills: Initiative, empathy, and calm under pressure often indicate future leaders • Use training buddies and event leads: These roles ease onboarding and create low-stakes leadership

“Don’t just sell a job; show a path. Today’s workforce, especially Gen Z, seeks more than pay.

They want progression, purpose, and a workplace where their contributions matter.”

August Issue 2025 v Food & Beverage Magazine | Page 50

opportunities, and • Emphasize human skills: Real-time problem-solving, emotional support, and mentoring others are human skills that technology can’t replace.

Gen Z and the New Hospitality Workforce Gen Z workers are drawn to employers offering purpose, clear progression, and a sense of belonging. Hospitality teaches real-world skills that transfer across every industry: time management, problem-solving, teamwork, and resilience. These aren’t ‘soft skills’; rather, they’re essential skills, forged every shift. Reframing hospitality from ‘just a job’ to a career-launching platform is vital for the industry’s future.

Apprenticeships and Career Pathways Apprenticeship programs are gaining traction to bridge skill gaps and foster loyalty. They combine on-thejob experience with training, transforming entry-level roles into career pathways. Developing internal talent shouldn’t be a luxury. I argue it’s the only sustainable way forward. Operators embracing this model aren’t just filling roles; they’re building capability and offering entry-level workers a future.

Innovative operators are looking beyond traditional apprenticeships in kitchen and service roles. Now, businesses are creating pathways in digital marketing and revenue management, teaching social media and pricing strategies that impact the bottom line.

Event coordination apprenticeships cover corporate conferences and weddings, while wellness and sustainability roles combine customer service with specialized knowledge valued by environmentally conscious guests.

Progressive businesses are developing apprenticeships in hotel technology, data analytics, and supply chain management—teaching property systems, inventory control, and operational efficiency. My approach centres on recognizing existing talent: The ability to think on your feet is essential.

A housekeeper with attention to detail could apprentice in quality assurance, while a server with strong interpersonal skills might develop into a training coordinator. Expanding apprenticeships beyond conventional roles allows businesses to tap into diverse skill sets and offer meaningful career progression. To me the key is recognizing that every hospitality role, from data analysis to sustainability coordination, offers opportunities for professional development and career growth.

The Next Great Hire Is Already Here To address the hospitality workforce crisis, the most effective approach may be to look inward. There’s no shortage of talent, only a shortage of investment in the people already here. By prioritizing internal development, career progression, and apprenticeship pathways, businesses can transform today’s staffing challenge into tomorrow’s leadership pipeline.

Sources https://oysterlink.com/spotlight/high-turnover-in-hospitality-2025/ https://www.bls.gov/iag/tgs/iag70.htm https://oysterlink.com/spotlight/high-turnover-in-hospitality-2025/ https://www.roostedhr.com/blog/hospitality-jobs-have-some-of-the-highest-turnover-rates

About Nicholas Wyman Nicholas Wyman began his career as an award-winning chef, where he honed a unique blend of creativity and discipline. Transitioning from the culinary arts to the business world, Nick leveraged his leadership experience to become a globally recognized workforce practitioner. As the CEO of the Institute for Workplace Skills and Innovation Group (IWSI), he has been at the forefront of redefining career pathways, sparking a transformative shift in how the modern world views skills and success. Under his visionary leadership, IWSI has ignited more than 20,000 skills-based career paths, making a profound impact on both individuals and organizations worldwide. A leading authority on employment and talent development A leading authority on employment and talent development, Nick is the author of two influential books, including Job U: How to Find Wealth and Success by Developing the Skills Companies Actually Need, and is a respected contributor to Forbes, Fast Company, the MIT Press journals, and CNBC.Nickolas

Page 51 | Food & Beverage Magazine v August Issue 2025

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.

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Page 55 | Food & Beverage Magazine v August Issue 2025

THE RISE OF OM MUSHROOMS AND THE POWER OF LION’S MANE Functional mushrooms are gaining serious traction for their powerful health benefits—from enhancing mental clarity to supporting sustained energy and overall wellness. Leading the charge is Om Mushrooms, a trailblazer in the category since 2010.

Founded by Dr. Sandra Carter and renowned mycologist Steve Farrar, Om offers a full range of certified organic, science-backed mushroom products, including supplements, powders, beverages, and gummies. Grown in an eco-friendly indoor farm in Carlsbad, California, every mushroom is cultivated to ensure maximum potency and purity—free from toxins, pesticides, and heavy metals.

One of their standout products, Lion’s Mane Powder, is especially popular for boosting focus, energy, and mental performance. Easily blended into coffee, tea, smoothies, or your favorite beverage, this versatile powder is the ultimate brain-boosting upgrade to your morning ritual—perfect for summer routines and beyond.

One of their standout products, Lion’s Mane Powder, is especially popular for boosting focus, energy, and mental performance.

August Issue 2025 v Food & Beverage Magazine | Page 56

@""?.

Justin Michael Morales

SERVING LIFE:

BEHIND BARS, KITCHENS, AND HOSPITALITY. Justin Michael Morales is a 30+ year hospitality veteran,

Bourbon (with 3 gold medal expressions), Winmor RTD

award-winning General Manager at Fire by Forge

cocktails, and the upcoming Northender Rum.

(Hartford, CT), spirits brand founder, and author of Serving Life: Behind Bars, Kitchens, and Hospitality.

Recently featured in FSR Magazine and The Beverage Journal, Morales is helping reshape the narrative of

A leader in modern hospitality education, Justin mentors

hospitality work—elevating mentorship, culture-building,

individuals overcoming employment barriers while

and entrepreneurial leadership in one of America’s

building resilient service teams and launching innovative

toughest industries

beverage brands—including Up n’ Down Rock and

Page 57 | Food & Beverage Magazine v August Issue 2025

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.