Food & Beverage Magazine - December Issue 2025 Celebrity Cover

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DECEMBER ISSUE 2025 COVER IMAGE Bobby Brown for Bobby Brown Foods 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 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 December 2025

Inside this issue Page 5

Cover Feature

Bobby Brown

Page 15

Industry Tips

AI’s Power is in Action, Not Just Data

Page 17

Cookbook

100 Recipes for Classic Treats by Dana Pollack

Page 19

Taking Action

Aarón Sánchez Impact Fund

Page 22

Editor’s Top Pick:

Products of the Year

Page 37

Industry Leaders

Le Gruyère AOP

Page 3 | Food & Beverage Magazine v December Issue 2025

Page 39

Industry News

FoodOvation Exchange

Page 44

Holiday

Holiday Wine Collection

Page 53

Trending

Nutrilite Protein

Page 56

Trending

The Caviar Co.

Page 57

Trending

Tiptree’s Christmas Pudding Rum

Page 63

Brand Cover Feature

Lavazza and Montauk Yacht Club

PAGE 53

PAGE 1 7

PAGE 56

7 PAGE 5

December Issue 2025 v Food & Beverage Magazine | Page 4

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BOBBY BROWN:

From King of R&B to Purpose-Driven Innovatorա¡̇Ψ‫ڑ‬ŀ˷ɤ‫ڑ‬ÅɆ̇˷ժͣ‫ڑ‬I΃˓ʧ˷Ǹͅζ‫ڑ‬ Empire and Foundation Are Shaping Hospitality What does it take for a music legend to command attention in the world of food, beverage, and philanthropy? For Bobby Brown, the answer is simple—authenticity, innovation, and a mission that extends beyond products to positively impact communities. This joint feature uncovers how Bobby Brown Foods and the Bobbi Kristina Serenity House are transforming industry standards and inspiring the next generation of culinary and hospitality leaders.

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From Hit Records to Hit Recipes: Bobby Brown’s Culinary Evolution When Bobby Brown introduced his line of allnatural, gluten-free BBQ sauces and seasonings in 2014, few expected the King of R&B would become Ǹ‫ˋڑ‬ʧ˷ʊ˰Ǹˋɤͅ‫ڑ‬ʧ˷‫ʹڑ‬ʔɤ‫ڑ‬IŶ ‫̻ͣڑ‬ǸɆɤռ‫ڑ‬ĘɤΤɤͅǸʊʧ˷ʊ‫ʹڑ‬ʧ˰ɤՑ honored family recipes and the discipline he learned ʧ˷‫ڑ‬ʔʧͣ‫ʹ̇˰ڑ‬ʔɤͅժͣ‫ˋڑ‬ʧʹɆʔɤ˷ջ‫ڑ‬ȦͅΨ˷‫ͣڑ‬ɤʹ‫ڑ̇ʹڑʹ΃̇ڑ‬ɒɤ˓ʧΤɤͅ‫ڑ‬ products that resonate with both professional

Recent distribution wins with grocery giants and strategic partnerships in foodservice have propelled Bobby Brown Foods into a multi-channel powerhouse—both shelf-stable retail and restaurant back-of-house. Every item adheres to the clean label principles now demanded by chefs and ʔ̻̇ͣʧʹǸ˓ʧʹζ‫̻̇ڑ‬ɤͅǸʹ̇ͣͅտ‫ڑ‬ΤɤʊǸ˷Ցʅͅʧɤ˷ɒ˓ζջ‫˷̇˷ڑ‬Ց ģŀջ‫ڑ‬ kosher, and lower sodium profiles, fitting seamlessly into trending plant-based and allergen-sensitive menu frameworks.

buyers and home cooks looking for healthier, ʅ˓ǸΤ̇ͅՑʅ̇ͅΨǸͅɒ‫ʹ̻̇ڑ‬ʧ̇˷ͣռ‫ڑ‬AͅǸ˷ɒͣ‫˓ڑ‬ʧˋɤ‫ڑ‬ծȦȿȿζժͣ‫ڑ‬ ŀͅʧʊʧ˷Ǹ˓‫ڑ‬AAŽ‫ڑ‬ƋǸ΃Ɇɤջկ‫ڑ‬Ȧͣʹ̇˷‫ڑ‬A˓ɤ˷ɒ‫ڑ‬ƋɤǸͣ̇˷ʧ˷ʊջ‫ڑ‬ and new innovations such as mushroom coffee ʔɤ˓̻ɤɒ‫˓̇ͣڑ‬ʧɒʧʅζ‫ʹڑ‬ʔɤ‫ڑ‬Ɇ̇˰̻Ǹ˷ζժͣ‫ͅڑ‬ɤ̻΃ʹǸʹʧ̇˷‫ڑ‬ʅ̇ͅ‫ڑ‬ originality and quality.

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ȦͅΨ˷ժͣ‫˷̇ڑ‬ʊ̇ʧ˷ʊ‫̻ڑ‬ɤͣ̇ͅ˷Ǹ˓‫ڑ‬ɤ˷ʊǸʊɤ˰ɤ˷ʹ‫ڑ‬Ǹʹ‫ͅʹڑ‬Ǹɒɤ‫ڑ‬ shows, pop-ups, and cooking demos distinguishes his brand as more than another celebrity coͣʧʊ˷Օʧʹժͣ‫ڑ‬Ǹ‫ڑ‬ʊɤ˷΃ʧ˷ɤջ‫̻̇ڑ‬ɤͅǸʹʧ̇˷Ǹ˓˓ζ‫ڑ‬ʅ˓ɤαʧȿ˓ɤ‫ʹ΃˓̇ͣڑ‬ʧ̇˷‫ڑ‬ fostering loyalty across the supply chain.

Every item adheres to the clean label principles now demanded by chefs and hospitality operators: vegan-friendly, non-GMO, kosher, and lower sodium profiles, fitting seamlessly into trending plant-based and allergensensitive menu frameworks.

December Issue 2025 v Food & Beverage Magazine | Page 10

Purpose Beyond Profit: The Bobbi Kristina Serenity House ī̇‫˓ڑ‬ɤͣ​ͣ‫ڑ‬ʧ˰̻ǸɆʹʅ΃˓‫ڑ‬ʧͣ‫ڑ‬ȦͅΨ˷ժͣ‫ڑ‬Ɇ̇˰˰ʧʹ˰ɤ˷ʹ‫̇ͣڑ̇ʹڑ‬ɆʧǸ˓‫ڑ‬ɆʔǸ˷ʊɤ‫ʹڑ‬ʔ̇ͅ΃ʊʔ‫ڑ‬ the Bobbi Kristina Serenity House. Founded in memory of his daughter, Bobbi Kristina, and led in partnership with wife Alicia Etheredge-Brown, the nonprofit takes square aim at the domestic Τʧ̇˓ɤ˷Ɇɤ‫ڑ‬Ɇͅʧͣʧͣռ‫ڑ‬ƙʔɤ‫̇ͅڑ‬ʊǸ˷ʧύǸʹʧ̇˷ժͣ‫˰ڑ‬ʧͣ​ͣʧ̇˷Օծʹ̇‫ڑ‬ɤ˓ʧ˰ʧ˷Ǹʹɤ‫ڑ‬ɒ̇˰ɤͣʹʧɆ‫ڑ‬ Τʧ̇˓ɤ˷ɆɤկՕʹͅǸ˷ͣ˓Ǹʹɤͣ‫ڑ‬ʧ˷ʹ̇‫ڑ‬ζɤǸͅՑ̇ͅ΃˷ɒ‫ڑ‬ǸɆʹʧ̇˷տ‫̻̇ͅڑ‬Τʧɒʧ˷ʊ‫ڑ‬ɤ˰ɤͅʊɤ˷Ɇζ‫ڑ‬ counseling, transitional housing, and essential educational outreach for survivors and families.

With industry leaders and celebrities rallying at annual golf tournaments, the foundation creates actionable bridges between the hospitality sector and deep community needs. Board members and advocates invest not just dollars, but expertise—furthering the belief that hospitality brands have a critical role to play in shaping safer, healthier futures for all.

ȦͅΨ˷ժͣ‫ڑ‬ɤ˰̇ʹʧ̇˷Ǹ˓‫̻̇ڑ‬ɤ˷‫˓ڑ‬ɤʹʹɤͣͅ‫ڑ‬Ǹ˷ɒ‫ʹڑ‬ʧͅɤ˓ɤͣ​ͣ‫ڑ‬ǸɒΤ̇ɆǸɆζ‫ڑ‬Ǹͅɤ‫ͅڑ‬ɤ˰ʧ˷ɒɤͣͅ‫ڑ‬ of the transformative power of authentic leadership—turning both personal and professional platforms into tools for lasting change.

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Key Takeaways for Foodservice and Hospitality Executives Authentic Brand Storytelling: ȦͅΨ˷ժͣ‫ڑ‬ʔʧͣʹ̇ͅζ‫ڑ‬ʧ˷‫ڑ‬ȿ̇ʹʔ‫ͣ΃˰ڑ‬ʧɆ‫ڑ‬ Ǹ˷ɒ‫ڑ‬ʅ̇​̇ɒ‫ڑ‬Ǹ˓˓̇Ψͣ‫ڑ‬ʅ̇ͅ‫ͣڑ‬ɤǸ˰˓ɤͣ​ͣ‫ڑ‬Ɇ̇ͣͅ​ͣ̇Τɤͅ‫ڑ‬Ǹ̻​̻ɤǸ˓ռ‫ڑ‬A΃ʹ‫ڑ‬ʧʹժͣ‫ڑ‬ʔʧͣ‫ڑ‬

From the kitchen to the community, Bobby Brown proves that true industry leadership is equal parts passion, product, and ̻΃̻̇ͣͅɤռ‫̇​̇ ڑ‬ɒ‫ڑ‬԰‫ڑ‬AɤΤɤͅǸʊɤ‫ڑ‬ģǸʊǸύʧ˷ɤ‫ڑ‬ʧͣ‫΃̻̇ͅڑ‬ɒ‫˓ʹ̻̇ͣڑ̇ʹڑ‬ʧʊʔʹ‫ڑ‬ brands and foundations like these—because the future of hospitality depends on both innovation and heart.

dedication to product and purpose that earns lasting industry trust.

Ready to learn more or get involved? ģɤɤʹ‫ڑ‬Ȧȿȿζ‫ڑ‬ȦͅΨ˷‫̇​̇ ڑ‬ɒͣ‫ڑ‬Ǹʹ

Operational Versatility Wins: I˓ɤǸ˷Ց˓Ǹȿɤ˓ջ‫ڑ‬Ɇ̇ͣͅ​ͣՑɆǸʹɤʊ̇ͅζ‫ڑ‬ products excel with trade buyers and chefs seeking flexibility—Bobby Brown Foods provides a blueprint for successful retail-plus-foodservice positioning.

Purpose-Driven Partnerships: Engagement with causes like domestic violence prevention elevates brands from transactional to transformational, yielding cultural and

industry trade shows, or partner with the Bobbi Kristina Serenity House in building hope one life at a time.

Subscribe for more leadership stories at fbmagazine.com.

bottom-line impact in the industry.

Community Integration: Foundation events and culinary products are joined by the idea that hospitality is about both service and stewardship.

December Issue 2025 v Food & Beverage Magazine | Page 12

Brown’s emotional open letters and tireless advocacy are reminders of the transformative power of authentic leadership—turning both personal and professional platforms into tools for lasting change.

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AI’S POWER IS IN ACTION, NOT JUST DATA By: Anita Beveridge-Raffo The food and beverage sector spent nearly $12 billion ̇˷‫ ڑ‬Å‫ڑ‬ʧ˷‫ڑ‬ԐԎԐԓ‫ڑ‬Ǹͣ‫ڑ‬ȿͅǸ˷ɒͣ‫ͣڑ‬ɤɤˋ‫ڑ‬Ǹ΃ʹ̇˰Ǹʹʧ̇˷‫ڑ‬Ǹ˷ɒ‫ڑ‬ɤʅʅʧɆʧɤ˷Ɇζ‫ڑ‬ in navigating supply chain challenges, meeting safety ͅɤ́΃ʧͅɤ˰ɤ˷ʹͣջ‫ڑ‬Ǹ˷ɒ‫ˋڑ‬ɤɤ̻ʧ˷ʊ‫ڑ̻΃ڑ‬Ψʧʹʔ‫ʹڑ‬ʔɤ‫ڑ‬Ψ̇ͅ˓ɒժͣ‫ڑ‬ʊ̇ͅΨʧ˷ʊ‫ڑ‬ ɒɤ˰Ǹ˷ɒ‫ڑ‬ʅ̇ͅ‫ڑ‬ʅ̇​̇ɒռ‫ڑ‬Aζ‫ڑ‬ԐԎԒԎջ‫ڑ‬Ǹ˷˷΃Ǹ˓‫̻ͣڑ‬ɤ˷ɒʧ˷ʊ‫ ڑ˷̇ڑ‬Å‫ڑ‬ʧ˷‫ڑ‬ the sector is projected to reach more than $85 billion, ǸɆɆ̇ͅɒʧ˷ʊ‫ڑ̇ʹڑ‬ƋǸ˷‫ͅ ڑ‬Ǹ˷ɆʧͣɆ̇ՑȿǸͣɤɒ‫ͅ ڑ‬Ǹ˷ɒ‫ڑ‬DžʧɤΨ‫ڑ‬žɤͣɤǸͅɆʔռ‫ڑ‬ I˓ɤǸͅ˓ζջ‫ڑ‬ȿͅǸ˷ɒͣ‫ڑ‬ʔǸΤɤ‫ڑ‬ɤ˰ȿͅǸɆɤɒ‫ʹڑ‬ʔɤ‫ʹڑ‬ɤɆʔ˷̇˓̇ʊζռ

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Automation Starts with Humans in the Loop ģ̇ͅɤ‫ ڑ‬ȿͅǸ˷ɒͣ‫ ڑ‬Ǹͅɤ‫ ڑ‬ɒʧͣɆ̇Τɤͅʧ˷ʊ‫ʹ ڑ‬ʔǸʹ‫ ڑ‬Å‫ͣ ڑ‬ζͣʹɤ˰ͣ‫˷ ڑ‬ɤɤɒ‫ ڑ̇ʹ ڑ‬ȿɤ‫ ڑ‬Ǹȿ˓ɤ‫ڑ‬ to adjust themselves on the fly, to complete tasks rather than simply provide information in order to bring significant business value. For the last few years, many food manufacturers have ΃ͣɤɒ‫ڑ‬Ɇ̇˰̻˓ɤαջ‫ڑ‬ʔʧʊʔ˓ζ‫˷΃ʹڑ‬ɤɒ‫ڑ‬ģĘ‫̇˰ڑ‬ɒɤ˓ͣ‫̻΃ڑ̇ʹڑ‬ɒǸʹɤ‫ڑ‬Ǹ˷ɒ‫ʹ̻̇ڑ‬ʧ˰ʧύɤ‫ڑ‬ their logistics plans. But they often tell me that by the time the process is completed, the plan is out of date. This is usually because humans are required to complete the tasks in between systems, like taking data from one system, reviewing it, and uploading it to another - a common symptom of the adoption of highly specific but difficult to integrate point solutions over many years. ī̇Ψջ‫̇ͅ˰ ڑ‬ɤ‫ ڑ‬Ɇ̇˰̻Ǹ˷ʧɤͣ‫ ڑ‬Ǹͅɤ‫ͣ΃ ڑ‬ʧ˷ʊ‫ ڑ‬Ǹ‫ͣ ڑ‬ɤͅʧɤͣ‫̇ ڑ‬ʅ‫ ڑ‬ɆʔǸʧ˷ɤɒ‫ ڑ‬Å‫ ڑ‬Ǹʊɤ˷ʹͣ‫ڑ‬ Ǹ˷ɒ‫ ڑ‬ŶÅͣ‫ ڑ̇ʹ ڑ‬Ɇ̇˰̻˓ɤʹɤ‫ʹ ڑ‬ʔɤͣɤ‫̻ͅ ڑ‬ɤΤʧ̇΃ͣ˓ζ‫ ڑ‬ʔ΃˰Ǹ˷ՑȿǸͣɤɒ‫ʹ ڑ‬Ǹͣˋͣջ‫ڑ‬ truncating the time it takes to update and optimize processes like logistics plans, and therefore are able to adapt more quickly to changing realities on the ground. Unlike human chat-based ʧ˷ʹɤͅǸɆʹʧ̇˷ͣ‫ڑ‬Ψʧʹʔ‫˓ڑ‬ǸͅʊɤՑ˓Ǹ˷ʊ΃Ǹʊɤ‫̇˰ڑ‬ɒɤ˓ͣ‫ڑ‬ՄĘĘģͣԼջ‫ڑ‬Ǹʊɤ˷ʹͣ‫ڑ‬ɒ̇‫ڑʹ̇˷ڑ‬ need to be prompted. They act on their own, based on triggers from refreshing data and model outputs, and according to certain parameters and business rules. While humans still closely supervise such systems, people are moving away from serving as data pipelines or actively giving prompts, and are increasingly letting automation take over.

The Value is in the Details ģ̇ͅɤ‫ ڑ‬ȿͅǸ˷ɒͣ‫ ڑ‬Ǹͅɤ‫ͣ΃ ڑ‬ʧ˷ʊ‫ ڑ‬Å‫ʹ ڑ‬ʔǸʹ‫ʹ ڑ‬ʔʧ˷ˋͣ‫ ڑ‬Ǹ˷ɒ‫ ڑ‬ǸɆʹͣ‫ ڑʹ̇˷ ڑ‬ʧ˷‫ʹ ڑ‬ɤͅ˰ͣ‫̇ ڑ‬ʅ‫ڑ‬ aggregated categories of products, but down to the SKU level. ̇ͅ‫ڑ‬ɤαǸ˰̻˓ɤջ‫˷ ڑ‬ʔɤ΃ͣɤͅՑA΃ͣɆʔ‫ڑ‬Å˷AɤΤ‫ڑ‬Ƌ ՍīDž‫ڑ‬ɆǸ˷‫ͣڑ‬ɤɤ‫ڑ‬ʔ̇Ψ‫ͣڑ‬ʧ˷ʊ˓ɤ‫ڑ‬ cans of Budweiser versus six-packs are selling to wholesalers in a specified geographic area. This is actually a reversion back to how brands used to track and think about their supply chains ȿɤʅ̇ͅɤ‫˰ڑ‬Ǹ˷ζ‫̇ڑ‬ʅ‫ʹڑ‬ʔɤ˰‫ڑ‬ʔʧʹ‫ʹڑ‬ʔɤ‫ͣڑ‬ɆǸ˓ɤ‫ʹڑ‬ʔɤζժͅɤ‫ڑ‬Ǹʹ‫̇ʹڑ‬ɒǸζռ‫ڑ‬ ͣ‫ڑ‬ʔʧʊʔ˓ζ‫ͣڑ‬ɆǸ˓Ǹȿ˓ɤ‫ ڑ‬Å‫̇˰ڑ‬ɒɤ˓ͣ‫̇˓˷΃ڑ‬Ɇˋ‫ʹڑ‬ʔɤ‫ڑ‬Ǹȿʧ˓ʧʹζ‫ڑ‬ʅ̇ͅ‫ڑ‬ȿͅǸ˷ɒͣ‫ʹڑ̇ʹڑ‬Ǹˋɤ‫ڑ‬ their analytics to a more granular level, this data and insight also

allow for more effective marketing campaigns and promotions. A large packaged goods company, for example, is moving toward running promotions based on current market sales, rather than ˓̇​̇ˋʧ˷ʊ‫ڑ‬ȿǸɆˋ‫ڑ‬Ǹʹ‫˓ڑ‬Ǹͣʹ‫ڑ‬ζɤǸͅժͣ‫ڑ‬ɒǸʹǸ‫ڑ‬ʅ̇ͅ‫ڑ‬Ǹ‫ڑ‬ɆɤͅʹǸʧ˷‫ͣڑ‬ɤǸͣ̇˷‫ڑ̇ͅڑ‬ʊɤ̇ʊͅǸ̻ʔʧɆ‫ڑ‬ market and basing a campaign on that, a practice that seems to be the industry standard.

Improving Business Agility with Cross-Departmental Insights and Cooperation ͣ‫ʹڑ‬ʔɤζ‫ڑ‬ɒɤ̻˓̇ζ‫̇ͅ˰ڑ‬ɤ‫ ڑ‬Åջ‫ڑ‬ȿͅǸ˷ɒͣ‫ڑ‬Ǹͅɤ‫ͅڑ‬ɤǸ˓ʧύʧ˷ʊ‫ʹڑ‬ʔǸʹ‫ڑ‬ʧʹ‫ڑ‬ɆǸ˷‫ڑ‬ɤ˓ʧ˰ʧ˷Ǹʹɤ‫ڑ‬ some of the siloes that contribute to supply chain challenges.

Beyond connecting sales data to promotional planning and ȿ΃ɒʊɤʹʧ˷ʊջ‫ ڑ‬Ɇ̇ͣͅ​ͣՑɒɤ̻Ǹͅʹ˰ɤ˷ʹǸ˓‫ͣ΃ ڑ‬ɤ‫̇ ڑ‬ʅ‫ ڑ‬Å‫ ڑ‬ɆǸ˷‫ ڑ‬Ǹ˓ͣ̇‫ ڑ‬Ɇ̇˷ʹͅʧȿ΃ʹɤ‫ڑ‬ to innovation in recipes, product design, and packaging. This is especially helpful as consumer preferences are changing more rapidly than ever. Rising prices, changing diets, whether for ʔɤǸ˓ʹʔ‫ͅڑ‬ɤǸͣ̇˷ͣ‫ڑ̇ͅڑ‬ɒ΃ɤ‫ʹڑ̇ʹڑ‬ʔɤ‫ڑ‬ʊ̇ͅΨʹʔ‫̇ڑ‬ʅ‫ ڑ‬ĘŶԏ‫ڑ‬ɒͅ΃ʊͣջ‫ڑ‬Ǹͅɤ‫ڑ‬ɒʧͣͅ΃̻ʹʧ˷ʊ‫ڑ‬ shopping routines and requiring that brands understand exactly what people are buying – or not buying – and how these patterns can help predict, plan for, and get ahead of future trends. ƙʔɤ‫ͣ΃̻ڑ‬ʔ‫ڑ‬ȿζ‫ڑ‬ȿ̇Ǹͅɒͣ‫ڑ‬Ǹ˷ɒ‫ڑ‬ɤαɤɆ΃ʹʧΤɤͣ‫ڑ̇ʹڑ‬Ǹɒ̻̇ʹ‫ ڑ‬Å‫ڑ‬ʧͣ‫˓˷̇ڑ‬ζ‫ڑ‬ʊ̇ͅΨʧ˷ʊռ‫ڑ‬ ̇ʧ˷ʊ‫ ڑ‬ʅ̇ͅΨǸͅɒջ‫ʹ ڑ‬ʔ̇ͣɤ‫ ڑ‬Ɇ̇˰̻Ǹ˷ʧɤͣ‫ʹ ڑ‬ʔǸʹ‫ͣ ڑ‬ʔʧʅʹ‫ʹ ڑ‬ʔɤʧͅ‫ʹ ڑ‬ʔʧ˷ˋʧ˷ʊ‫ڑ̇ʹ ڑ‬ Ǹ΃ʹ̇˰Ǹʹʧ̇˷‫ ڑ‬ȿζ‫ ڑ‬Å‫ ڑ‬Ǹʊɤ˷ʹͣջ‫ ڑ‬ʊͅǸ˷΃˓Ǹͅ‫ ڑ‬ɒǸʹǸջ‫ ڑ‬Ǹ˷ɒ‫ͣ΃ ڑ‬ʧ˷ʊ‫ ڑ‬Å‫ͣ ڑ‬ζͣʹɤ˰ͣ‫ڑ‬ to integrate operations, strategy, and planning across departments are on track to become more agile, resilient, and efficient. However, implementing these ʹζ̻ɤͣ‫̇ ڑ‬ʅ‫˷΃ ڑ‬ʧʅʧɤɒ‫ ڑ‬Å‫ ڑ‬Ǹ̻​̻̇ͅǸɆʔɤͣ‫ ڑ‬ɆǸ˷‫ڑ‬ rarely be done at the departmental level; instead, they require visionary leaders who have the vantage point of looking across the entire company.

That approach, rather than just focusing on individual departments or challenges like supply chains, is how food and beverage brands are Ǹȿ˓ɤ‫ڑ̇ʹڑ‬ȿ΃ʧ˓ɒ‫ͅڑ‬ɤǸ˓‫ͅڑ‬ɤʹ΃ͅ˷‫ʹڑ˷̇ڑ‬ʔɤʧͅ‫ ڑ‬Å‫ڑ‬ investments.

Anita Beveridge-Raffo is a lead deployment strategist at Palantir Technologies.

Anita joined Palantir in 2015 and is responsible for technical deployments of Palantir software across retail and consumer packaged goods.

December Issue 2025 v Food & Beverage Magazine | Page 16

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Page 17 | Food & Beverage Magazine v December Issue 2025

BAKE IT GLUTEN FREE: ԏԎԎ‫ڑ‬žɤɆʧ̻ɤͣ‫ڑ‬ʅ̇ͅ‫ڑ‬I˓Ǹͣ​ͣʧɆ‫ڑ‬ƙͅɤǸʹͣ‫ڑ‬ ȿζ‫ڑ‬TǸ˷Ǹ‫ڑ‬Ŷ̇˓˓ǸɆˋջ‫ڑ‬ʅ̇΃˷ɒɤͅ‫̇ڑ‬ʅ‫ʹڑ‬ʔɤ‫ڑ‬Ɇ΃˓ʹ‫ڑ‬ʅǸΤ̇ͅʧʹɤ‫ڑ‬ TǸ˷Ǹժͣ‫ڑ‬AǸˋɤͅζ (and here on Å Յռ

Out 21 October 2025

Ljʧʹʔ‫̇ڑ‬Τɤͅ‫ڑ‬Ǹ‫ڑ‬ɒɤɆǸɒɤ‫̇ڑ‬ʅ‫ڑ‬ȿǸˋʧ˷ʊ‫ڑ‬ɤα̻ɤͅʧɤ˷Ɇɤջ‫ڑ‬TǸ˷Ǹ‫ڑ‬Ŷ̇˓˓ǸɆˋ‫ڑ‬ʔǸͣ‫ڑ‬

Babka French Toast or Monkey Bread if you get a sweet

become a master at taking any classic dessert or baked

tooth in the mornings, or Strawberry Shortcake Cookies

ʊ̇​̇ɒͣ‫ ڑ‬Ǹ˷ɒ‫ͅʹ ڑ‬Ǹ˷ͣʅ̇ͅ˰ʧ˷ʊ‫ ڑ‬ʧʹ‫ ڑ‬ʧ˷ʹ̇‫ ڑ‬Ǹ‫ ڑ‬Τɤͣͅʧ̇˷‫ʹ ڑ‬ʔǸʹժͣ‫ ڑ‬ʊ˓΃ʹɤ˷‫ ڑ‬ʅͅɤɤռ‫ڑ‬

ʅ̇ͅ‫ ڑ‬Ǹ‫ ڑ‬Ɇ̇​̇ˋʧɤ‫ ڑ‬Τɤͣͅʧ̇˷‫̇ ڑ‬ʅ‫ʹ ڑ‬ʔʧͣ‫̻ͅ ڑ‬ɤʹʹζ‫ ڑ‬ɆǸˋɤռ‫ ڑ‬Å˷‫ ڑ‬Ǹɒɒʧʹʧ̇˷‫ڑ̇ʹ ڑ‬

Å˷‫ ڑ‬Bake It Gluten Free, her first completely gluten-free

recipes for every kind of dessert you could dream up, Dana

baking book, Dana takes the classic and beloved recipes and

includes detailed information on technique and ingredient

ʹͅǸ˷ͣʅ̇ͅ˰ͣ‫ʹڑ‬ʔɤ˰‫ڑ‬ʧ˷ʹ̇‫ڑ‬ʊ˓΃ʹɤ˷Ցʅͅɤɤ‫ڑ‬Τɤͣͅʧ̇˷ͣ‫ʹڑ‬ʔǸʹ‫ڑ‬ɒ̇˷ժʹ‫ͣڑ‬ǸɆͅʧʅʧɆɤ‫ڑ‬

substitutions, ensuring that whatever you choose to bake,

any of the flavor of the original.

you can bake it gluten free.

Åժ˰‫ ڑ‬ʧ˷Ɇ˓΃ɒʧ˷ʊ‫̇ͅ˰ ڑ‬ɤ‫ ڑ‬ʧ˷ʅ̇ͅ˰Ǹʹʧ̇˷‫ ڑ˷̇ ڑ‬TǸ˷Ǹ‫ ڑ‬Ǹ˷ɒ‫ ڑ‬ʔɤͅ‫˷ ڑ‬ɤΨ‫ڑ‬

ƙͅǸʧ˷ɤɒ‫̻ڑ‬Ǹͣʹͅζ‫ڑ‬Ɇʔɤʅ‫ڑ‬TǸ˷Ǹ‫ڑ‬Ŷ̇˓˓ǸɆˋ‫ڑ‬ʧͣ‫ʹڑ‬ʔɤ‫ڑ‬ɆͅɤǸʹʧΤɤ‫ڑ‬ʅ̇ͅɆɤ‫ڑ‬ȿɤʔʧ˷ɒ‫ڑ‬

Ɇ̇​̇ˋȿ̇​̇ˋ‫ڑ‬ȿɤ˓̇Ψջ‫ڑ‬ʧ˷Ɇ˓΃ɒʧ˷ʊ‫ڑ‬Ǹ‫˓ڑ‬ʧ˷ˋ‫ʹڑ̇ʹڑ‬ʔɤ‫ڑ‬ŶT Ս̻ͅɤͣ​ͣ‫ˋڑ‬ʧʹռ‫ڑ‬Åժɒ‫̇˓ڑ‬Τɤ‫ڑ‬

TǸ˷Ǹժͣ‫ ڑ‬AǸˋɤͅζռ‫ ڑ‬Ƌʹ΃ɒζʧ˷ʊ‫ ڑ‬ʅʧ˷ɤ‫ ڑ‬ȿǸˋʧ˷ʊ‫ ڑ‬Ǹ˷ɒ‫ʹ ڑ‬ʔɤ‫̻ ڑ‬Ǹͣʹͅζ‫ ڑ‬Ǹͅʹͣ‫ ڑ‬Ǹʹ‫ڑ‬

to connect further about setting up feature coverage this fall.

īɤΨ‫ ڑ‬Ǖ̇ͅˋ‫ ڑ‬Iʧʹζժͣ‫ ڑ‬Å˷ͣʹʧʹ΃ʹɤ‫̇ ڑ‬ʅ‫ ڑ‬I΃˓ʧ˷Ǹͅζ‫_ ڑ‬ɒ΃ɆǸʹʧ̇˷‫ ڑ‬ՄÅI_Յջ‫ ڑ‬TǸ˷Ǹ‫ڑ‬

Åժ˰‫ڑ‬ʔǸ̻​̻ζ‫ͣڑ̇ʹڑ‬ʔǸͅɤ‫ڑ‬Ǹ˷‫ڑ‬ɤαɆ˓΃ͣʧΤɤ‫ͅڑ‬ɤɆʧ̻ɤ‫ڑ‬Ǹ˷ɒՍ̇ͅ‫ڑ‬Ɇ̇​̇ͅɒʧ˷Ǹʹɤ‫ڑ‬Ǹ˷‫ڑ‬

was drawn to French macarons for their beauty and distinct

interview with Dana.

texture. Surprised by the lack of variety in flavors, she began pairing these traditional French treasures with desserts she

ͣ‫ ڑ‬Ǹ‫ͅʹ ڑ‬Ǹʧ˷ɤɒ‫̻ ڑ‬Ǹͣʹͅζ‫ ڑ‬Ɇʔɤʅջ‫ ڑ‬TǸ˷Ǹ‫ ڑ‬Ŷ̇˓˓ǸɆˋ‫˷ ڑ‬ɤΤɤͅ‫ ڑ‬ʅǸʧ˓ͣ‫ʹ ڑ̇ʹ ڑ‬Ǹˋɤ‫ڑ‬

ʊͅɤΨ‫ڑ̻΃ڑ‬ɤǸʹʧ˷ʊռ‫ڑ‬Ƌʔɤ‫ڑ‬Ǹ˷ɒ‫ڑ‬ʔɤͅ‫ڑ‬TÅǕ‫ڑ‬ģǸɆǸ̇ͅ˷‫ڑ‬ģǸˋʧ˷ʊ‫ڑ‬Ďʧʹͣ‫ڑ‬ʔǸΤɤ‫ڑ‬

classic, crave-able desserts to a whole new level (all gluten-

Ǹ̻​̻ɤǸͅɤɒ‫ ڑ˷̇ ڑ‬ŽDžIռ‫ ڑ‬Å˷‫ ڑ‬ԐԎԏԗջ‫ ڑ‬TǸ˷Ǹ‫ ڑ‬Ψ̇˷‫_ ڑ‬Ǖժͣ‫ͅʹ˷_ ڑ‬ɤ̻ͅɤ˷ɤ΃ͅ‫̇ ڑ‬ʅ‫ڑ‬

ʅͅɤɤջ‫̇ ڑ‬ʅ‫ ڑ‬Ɇ̇΃ͣͅɤԱՅռ Baking a cake for a birthday party? Try

ʹʔɤ‫ڑ‬ǕɤǸͅ‫ڑ‬ǸΨǸͅɒ‫ڑ‬ʧ˷‫ʹڑ‬ʔɤ‫˰_ڑ‬ɤͅʊʧ˷ʊ‫ڑ‬A΃ͣʧ˷ɤͣ​ͣ‫ڑ‬IǸʹɤʊ̇ͅζռ‫ڑ‬ƙʔʧͣ‫ڑ‬ʧͣ‫ڑ‬

Dana’s Confetti Birthday Cake recipe.‫ ڑ‬Åʅ‫ ڑ‬ζ̇΃ժͅɤ‫ ڑ‬ʔǸΤʧ˷ʊ‫ ڑ‬Ǹ‫ڑ‬

ʔɤͅ‫ͣ ڑ‬ɤɆ̇˷ɒ‫ ڑ‬Ɇ̇​̇ˋȿ̇​̇ˋ‫ ڑ‬՞‫ ڑ‬TǸ˷Ǹ‫ ڑ‬ʧͣ‫ ڑ‬Ǹ˓ͣ̇‫ʹ ڑ‬ʔɤ‫ ڑ‬Ǹ΃ʹʔ̇ͅ‫̇ ڑ‬ʅ‫ ڑ‬TǸ˷Ǹժͣ‫ڑ‬

busy week, make Rainbow Chip Granola Bars so you have

Bakery: 100 Decadent Recipes for Unique Desserts. She lives

something in your back pocket when you need it. Make

with her husband and 2 daughters in New York, NY.

December Issue 2025 v Food & Beverage Magazine | Page 18

0(31,5& 67)1",

UPLIFTING LATINO YOUTH THROUGH FOOD Hospitality business owners are often asked how they can meaningfully support their communities and give back to those in need. Many have witnessed the challenges within their neighborhoods firsthand, but for some, this need becomes a personal mission. That’s precisely what Chef Aarón Sánchez has embraced through his work with Emeril Lagasse Foundation.

As a chef and restaurant owner, Aarón launched a scholarship program to support young aspiring chefs pursuing formal culinary education—opening doors to mentorship, professional training, and the opportunity to transform passion into long-term careers. What began in 2016 as a scholarship initiative has since grown into the Aarón Sánchez Impact Fund, now a program of Emeril Lagasse Foundation, continuing its commitment to uplifting the lives of Latino youth through food.

Chef Aarón’s friend and mentor, Chef Emeril Lagasse, has played an important role in this journey. As one of the first celebrity chefs to

Page 19 | Food & Beverage Magazine v December Issue 2025

harness his platform for philanthropy, Chef Emeril welcomed Chef Aarón’s

Operations: She gained insight into how a food media empire runs behind the

program into Emeril Lagasse Foundation in 2022. Together, they work to inspire,

curtain.

mentor, and enable youth to reach their full potential.

Magazine: From recipe development to hands-on testing, she worked toward having one of her own recipes published, bringing her flavors and heritage to a

ABOUT THE AARÓN SÁNCHEZ IMPACT FUND

national audience.

The Aarón Sánchez Impact Fund has awarded 27 scholarships in culinary

Digital: Giovanna sharpened her food styling techniques and learned the ropes

arts and baking & pastry since 2016, totaling more than $1.6 million in

of equipment testing and content creation.

support. In recent years, the Impact Fund expanded its reach to include human services grants for nonprofits focused on nutrition education and food access for Latino youth. These complementary efforts reflect the

Fund’s

broader

mission:

to

champion

education,

On Set: Whether prepping ingredients or supporting live shoots, she became an integral part of the culinary production team.

mentorship,

Giovanna embraced every moment of the Fellowship—absorbing the details,

and equitable access to opportunities that help young people thrive.

building her creative voice, and forging relationships that can lead to future opportunities with Warner Bros. Discovery, Food Network’s parent company.

AARÓN SÁNCHEZ SCHOLARSHIP

This experience offered a new perspective and clarity, helping her explore the possibilities for her future and refine her long-term career aspirations.

Each scholarship provides wraparound support that removes financial barriers for students. Awards include tuition and supplies, round-trip flights, paid housing, a monthly stipend for groceries and transportation, a customized

APPLY FOR THE CLASS OF 2026

internship, and mentoring from Chef Sánchez and his professional hospitality

Giovanna is one of 25 young chefs who have completed culinary school with

network. This comprehensive model ensures recipients can focus fully on their

the support of an Aarón Sánchez Scholarship—and that number continues

education and career development.

to grow. Applications for the Class of 2026 are open now through December 30, 2025. Six recipients will be selected to study culinary arts at New Orleans

CHANGING LIVES

Culinary & Hospitality Institute beginning in July 2026. To learn more about

Giovanna, whose family roots trace back to Mexico and Honduras, earned her

aaronsanchezimpactfund.com/apply.

scholarship benefits, eligibility requirements, and how to apply, visit www.

Culinary Arts Certificate from the renowned Institute of Culinary Education in New York City with an Aarón Sánchez Scholarship. Her passion for food and culture, paired with a relentless drive to learn, made her a standout candidate for the scholarship.

Following graduation, Giovanna was selected for the prestigious Food Network Fellowship—a paid, full-time, four-month experience that immerses young culinary professionals in the fast-paced world of food media. As a Fellow, Giovanna rotated through every major division under the guidance of the head

SUPPORT LATINO YOUTH Community support is essential to sustaining the Aarón Sánchez Impact Fund.

This work is made possible through charitable proceeds from special events and generous contributions from corporations, small businesses, foundations, and individuals. To learn more about supporting Latino youth, visit www. aaronsanchezimpactfund.com.

director of culinary at Food Network:

December Issue 2025 v Food & Beverage Magazine | Page 20

Tart cherries add a

BURST OF WHOA! to any dish.

With tart cherries, desserts might be the first thing that comes to mind. But U.S.-grown tart cherries are ideal for any application you can think of. Given their unique sweet-tart flavor, pop of bright color and in-demand nutrition benefits, this ruby-red stone fruit is perfect for any menu application.

TAP IN TO TART

8-1)"%9.

0"2&:173

December Issue 2025 v Food & Beverage Magazine | Page 22

Editor’s Top Pick: Products of the Year

Altos As demand for premium tequila continues to surge, Pernod Ricard’s Altos tequila is making a bold statement with the launch of a striking new bottle. Inspired by its artisanal production and deep-rooted Mexican heritage, the eye-catching redesign is set to boost Altos’ visibility on-shelf and on back bars across the globe, while championing sustainability, all while maintaining the same quality liquid. Starting with its largest market, the new packaging began rolling out October 1. As one of the top 10 super premium tequilas in the US and consistently voted a top tequila for Margaritas and Palomas by bartenders globally2, Altos already has strong brand presence globally. The evolution of the new design builds on the equity by preserving iconic features, like its distinct wooden lid, while dialing up its premium, crafted appeal. Inspired by Mexico’s vibrant rótulos – hand-painted street signs known for their expressive character and typography – the new bottle celebrates the “Maker Spirit” at the heart of Altos’ artisanal process, bringing the brand’s heritage to life visually, while paying homage to authentic Mexican culture. It’s a purpose perfectly captured in the brand’s ‘bold new look, same exceptional tequila’ tagline.

American Heritage® AMERICAN HERITAGE® Chocolate Tasting Squares bring history to the palate in a perfectly portioned bite. Inspired by 18th century chocolate recipes, each individually wrapped square features a signature blend of spices including cinnamon, nutmeg, orange peel, anise, and chile pepper for a mildl s ic , slightl sweet flavor unli e an modern chocolate. ade with all natural ingredients and no preservatives, the 57 percent cacao recipe reflects how earl mericans en o ed chocolate, offering consumers a delicious taste of the past. As a chocolate brand dedicated to history and education, AMERICAN HERITAGE Chocolate has partnered with over 100 historic sites and museums across North America to share chocolate’s 00 ear ourne through demonstrations, tastings, and stor telling.

Beloved by culinary professionals, history enthusiasts, and museum guests, the asting uares deliver a flavorful and trans ortive e erience that is perfect for gifting, learning, or savoring one bite at a time.

Better Than Booze Better Than Booze is rewriting the rules of happy hour. Born in Nashville, this award-winning brand is all about giving people better ways to cheers, no alcohol required. Their Classic Non-Alcoholic Variety Pack features three pitch-perfect dupes of cocktail favorites: Rosemary Grapefruit Paloma, Mint Mojito with Lime, and Elderberry Gin & Tonic.

Each can is crafted with natural flavors, is vegan and gluten-free, and comes in under 70 calories. Designed to deliver the same flavor, fizz, and sophistication as their spirited counterparts, Better Than Booze gives consumers a reason to celebrate without compromise. Whether you’re the designated driver, sober-curious, or simply skipping the hangover, these mocktails make every occasion, from dinner parties to Sunday brunches, taste a little better.

Page 23 | Food & Beverage Magazine v December Issue 2025

Editor’s Top Pick: Products of the Year

Bite Me Tonic In a market full of health tonics, Bite Me Tonic stands apart for its authenticity, quality, and roots in family tradition. Developed by founder Nikola and inspired by generations of wellness wisdom, this all-natural tonic combines organic apple cider vinegar, Manuka honey, ginger, turmeric, and citrus for a smooth, refreshing taste—free from additives and harsh vinegar burn. Bite Me Tonic is crafted for those who value transparency and real results, supporting gut health, immunity, and digestion with every daily shot. Customers share stories of feeling better through winter seasons and enjoying a gentle, effective boost to their routines. With a focus on premium ingredients, honest communication, and a commitment to community—highlighted by an anti-bullying initiative—Bite Me Tonic is more than a supplement. It’s a testament to the power of tradition, innovation, and genuine care for well-being.

Black Market hile other rands flirt with canna is, lac ar et dives in headfirst and consumers can t get enough. heir 7 0ml everage has ecome the rea out hit of the ear, redefining what it means to drin sociall . nfused with real hem -derived Delta, lions mane and vitamins, this old lac currant eli ir is a social catal st that delivers a eu horic energizing high. o hem -ins ired half-measures here lac ar et roudl uts the canna is leaf front and center, declaring what others onl hint at. rom enthouse soir es to underground arties, it s ecome the go-to our for those read to ditch hangovers and em race something real. ans call it the first everage that trul gets canna is culture right authentic, elevated, and una ologetic. lac ar et isn t ust art of the wave it s leading it.

Bragg® ragg inea le urmeric le ider inegar lend is a old, flavorforward rea through in functional wellness, uniting cravea le taste with science- ac ed enefits. rafted with ragg s signature organic, raw, unfiltered , it lends the zest original with right organic inea le and earth turmeric, a s ice renowned for its wellness ro erties. Each oz. ottle delivers 7 0 mg of acetic acid er serving lus the naturall fermented other culture ragg is nown for, now in a tro ical, taste-first formula that trans orts consumers to a wellness aradise. aunched in 0 to ma e dail wellness more accessi le and en o a le, it offers a refreshing alternative to sugar drin s and s nthetic su lements. hether ta en as in a wellness shot, mi ed into moc tails, or used in culinar creations, it em owers effortless, delicious wellness integration. he launch ignited ma or momentum organic engagement u to 7 , 00 im ressions, 00 roadcast airings, ro ust retail content, and creator-led reci es, solidif ing it as a categor -shifting innovation.

December Issue 2025 v Food & Beverage Magazine | Page 24

Editor’s Top Pick: Products of the Year

CogniSHIELD™ CogniSHIELD™ brain health supplement is designed to protect against normal age-related decline and support memory and mental vitality. It was developed in collaboration with Dr. Rudy Tanzi, renowned Harvard Medical School researcher and one of the world’s most accomplished brain health scientists. Dr. Tanzi tested 3500 natural supplements over 10 years at Massachusetts General Hospital to select CogniSHIELD’s four ingredients riflavone, rolithin , uercetin, isetin. hen com ined, these ingredients are designed to rotect against neuroinflammation and help the brain clear away excess beta-amyloid, which often accumulates in the normal aging brain. Each ingredient is found in nature and the micro iome and has een used for decades as su lements. ge-related cognitive decline is normal and can begin as early as age 30. It doesn’t have to be normal for you. To learn more, visit the CogniSHIELD store at mazon and use code E D for 0 off.

Foundation Vodka Ever so often, a s irit emerges that redefines what e cellence in distilling can loo li e. his ear, that s irit is oundation od a from Du ord ocial irits. Earlier in 0 , it ca tured oth a old medal and the restigious est in lass honor at the merican raft irits ssociations annual com etition an accolade that officiall names it the est craft vod a in merica. he holida s call for something e traordinar , and oundation od a delivers, offering a smooth, olished si that elevates an occasion. ts clean, versatile character ma es it a erfect artner in classic martinis, cele rator coc tails, or sim l en o ed neat the fire. e ond the glass, the s irit re resents ma ing good and doing good, reflecting Du ord s mission to create world-class s irits rooted in ur ose. or those curating their holida ar or see ing a standout gift, oundation od a is more than ust a ottle it s a stor worth sharing.

GoSpotCheck GoSpotCheck by FORM is revolutionizing how food and everage rands achieve smarter merchandising and flawless execution across every location, globally. Using AI-powered image recognition and augmented reality, the mobile platform turns every store visit into instant intelligence on critical data including product availability, displays and planogram compliance. By connecting the frontline and headquarters in one seamless system, GoSpotCheck enables teams to act faster and erform etter. n an industr defined recision, speed and presentation, GoSpotCheck by FORM stands out as a true game-changer in operational excellence.

Page 25 | Food & Beverage Magazine v December Issue 2025

Editor’s Top Pick: Products of the Year

Holy Chocomoly ol hocomol is redefining what indulgence can e. rafted with functional ingredients and carefull alanced macros, these decadent truffles rove that health and delicious aren t o osites. Designed for mindful snac ers, us arents, and health-conscious foodies ali e, ol hocomol ma es it eas to satisf cravings without com romise. Each truffle delivers rich, chocolate liss with a nutrition la el that ma es consumers feel as good as it tastes. or those unsure where to egin, the ariet ac rovides the erfect introduction with est-selling truffles in a mi of crave-worth flavors. t s a gift-worth o for friends or a sam ler for ever mood. ol hocomol was founded with a sim le elief chocolate should do more than taste good. ith a assion for clean ingredients and alanced living, the rand set out to create truffles that delight the taste uds while aligning with health goals. he result is indulgence without regret, crafted for modern lifest les.

King Oscar King Oscar’s Kipper Snacks in Extra Virgin Olive Oil is a delicately te tured remium fillet of res onsi l wild-caught herring that is traditionall smo ed and hand- ac ed in e tra virgin olive oil. ade with 00 sim le ingredients and no reservatives or s, i er nac s ac a flavorful rotein unch with grams er serving, ma ing them erfect for all da eating occasions. t is the onl remium offering of i er snac s in olive oil availa le on retail shelves. ing scar is the rand of s ecialt seafood in the . ing scar s i er nac s ins ire health , flavorful snac s and ites that are erfect for lunch, dinner, onthe-go or as an a etizer on a seacuterie oard.

Mad Tasty MAD TASTY THC Seltzers have taken the beverage world by storm, earning Gold at the December 2024 and October 2025 Proof Awards and winning CSN’s Best New Product for THC-Infused Beverages.

Renowned for their great taste and eye-catching cans, MAD TASTY is the remium national rand redefining how consumers cele rate and unwind. As traditional beer, wine, and spirits plateau, MAD TASTY leads the way with low-dose, 5mg THC-infused seltzers, offering a responsible alternative to alcohol. These seltzers promise happiness without the hangover and appeal to everyone from soccer moms to Gen , en , and e ond. rafted with ust five clean ingredients, each can is vegan, gluten-free, and lower in calories and carbs, encouraging repeat enjoyment. With trustworthy supply chain integrity and a reputation for quality, MAD TASTY lives up to its name—delivering satisfaction, healthier choices, and a new era in craft beverages. Cheers!

December Issue 2025 v Food & Beverage Magazine | Page 26

Editor’s Top Pick: Products of the Year

Mission Craft Cocktails Mission Craft Cocktails is a California-born, nationally distributed readyto-drink cocktail brand founded by Amit Singh and Marcin Malyszko.

Guided by its mission to “Pour It Forward,” the company donates 5% of all sales to fight food insecurit an ethos ins ired when the founders met while volunteering at a local charity food drive. In less than three years, Mission Craft Cocktails has donated $150,000 and partnered with Feeding America®, contributing over $200,000 and funding more than 600,000 meals for families nationwide. Its lineup features inventive and classic bar favorites, including the Jalapeño Pineapple Margarita, along with the Margarita, Espresso Martini, Cosmopolitan, Manhattan, Old Fashioned, and a Platinum Award–winning Mai Tai, which has earned Double Gold honors three years running at the San Francisco International Wine & Spirits Competition. Each cocktail is crafted with premium, bar-quality ingredients, underscoring a commitment to oth flavor and ur ose.

Once Again Crafted as close to homemade as possible for delicious taste and texture, Once Again’s Lightly Salted Organic Peanut Butter is a nutrient-dense staple made from just two simple ingredients: ethically sourced, dry-roasted, organic peanuts milled creamy and just a touch of salt. Free of added sugars and oil, lus vegan and osher, this clean la el and versatile, D certified organic spread is ideal for sauces, baking, or elevating a classic PB&J. Available in 9lb buckets for foodservice customers and 16oz jars at retail, the high-quality spread is produced by the company’s passionate, 100% employee-owners and part of the brand’s Honest in Trade sustainability program, which focuses on environmental impact, social and supply chain justice, and producing safe, quality foods for a joyful eating experience.

Organic Hive™ rganic ive is the first 00 D ertified rganic raw unfiltered hone to e D air rade certified and onro ect erified. ourced e clusivel from a small networ of ee ee ers in the remote highlands of ortheast razil not from multi le counties to cut down on cost li e other rands , this single-origin, rich and floral hone is gentl strained so it s ust how the ees made it -- no overheating and no chea or foreign sugars added. n addition, the team s wor with the D air rade rogram su orts oth social and economic ro ects for the communit , including to name a few uilding a mo ile e traction trailer, installing a communit garden, and su l ing hive o es to hel the ee ee ers e and their o erations. sweet addition to tea or coffee, marinades, vinaigrettes, and desserts, the roduct is availa le in a variet of formats for foodservice and oz ottles at retail.

Page 27 | Food & Beverage Magazine v December Issue 2025

Editor’s Top Pick: Products of the Year

Paskenta Mad River Brewing Company Indigenous craft and a love for the outdoors collide in a malty, hoppy and robust Canyon of Dreams Double India Pale Ale from tribally owned Paskenta Mad River Brewery. Canyon of Dreams, inspired by the lush and vibrant corners of the ancient Redwoods is the second installment in a California State Park Series and is a tribute to the doers and dreamers of the world. Dr -ho ed with marillo ho s for a fresh ine flavor and citrus aroma, an on of Dreams delivers award-winning flavor while illuminating the ‘why’ behind the craft brewery’s holistic and sustainable practices and their social and environmental endeavors.

Passionista de Sedona

Physician in the Kitchen

Introducing Passionista de Sedona, a trademarked private label wine crafted with passion and purpose. This remarkable GSM blend— featuring Grenache (50%), Syrah (40%), and Mourvèdre (10%)—sets a new standard for private label wines, offering a harmonious balance, depth, and elegance that echoes the unique spirit of Sedona. Each bottle is more than just a celebration of exquisite winemaking; it supports the Lisa Dahl Foundation, dedicated to uplifting and nourishing lives through compassion and community initiatives. With every pour, Passionista de Sedona delivers not only superior quality but also the warmth of giving back. “When you cook with love, you feed the soul,” says Lisa Dahl, and with Passionista de Sedona, every sip embodies this heartfelt philosophy—passion in every pour, purpose in every sip.

Most Worcestershire sauces pack 167mg of sodium per serving— Physician In The Kitchen’s Vegan W Sauce has just 30mg. Anchovyfree, lant- ased, and additive-free, it delivers old, umami-rich flavor without the sodium bomb. Physician In The Kitchen’s Vegan W Sauce is the clean, plant-based essential for end-of-summer and early fall grilling lineups. Anchovy-free and powered by umami-rich miso, this orcestershire alternative delivers old, tang flavor without the additives, excess sodium, GMO, or gluten. Formulated by a physician who believes in food as a form of wellness, Vegan W makes transitioning from summer BBQs to cozy fall cooking effortless. It can be brushed on grilled veggies, burgers, or tofu, or stirred into stews, marinades, and sauces for a flavor-forward, feel-good u grade.

December Issue 2025 v Food & Beverage Magazine | Page 28

Editor’s Top Pick: Products of the Year

Señorita ol hocomol is redefining what indulgence can e. rafted with functional ingredients and carefull alanced macros, these decadent truffles rove that health and delicious aren t o osites. Designed for mindful snac ers, us arents, and health-conscious foodies ali e, ol hocomol ma es it eas to satisf cravings without com romise. Each truffle delivers rich, chocolate liss with a nutrition la el that ma es consumers feel as good as it tastes. or those unsure where to egin, the ariet ac rovides the erfect introduction with est-selling truffles in a mi of crave-worth flavors. t s a gift-worth o for friends or a sam ler for ever mood. ol hocomol was founded with a sim le elief chocolate should do more than taste good. ith a assion for clean ingredients and alanced living, the rand set out to create truffles that delight the taste uds while aligning with health goals. he result is indulgence without regret, crafted for modern lifest les.

Square Square Handheld is a powerful and pocketable point of sale for all restaurant businesses. For full-service dining rooms, it enables staff to take orders tableside or from across the bar, while quick-service teams can cut down long lines during peak rushes. By reducing trips between tables and the counter, Square Handheld helps servers stay attentive, deliver smoother hospitality, and turn tables more efficiently — boosting both guest satisfaction and revenue. Despite its slim profile, Square Handheld is built for real restaurant environments with a spilland splash-resistant 6.2" Gorilla Glass touchscreen, an IP54 rating, and an all-day battery. A built-in barcode scanner makes it easy to scan everything from merch to bottles of wine, while the onboard camera helps staff capture new menu or retail items. Sleek, durable, and easy to carry, it keeps teams moving and fully equipped to serve guests right from the palm of their hand.

St. Supéry Estate Vineyards & Winery St. Supéry Estate Vineyards & Winery is one of the rare 100% estategrown Napa Valley wineries with both Napa Green Vineyard and Winery certifications. he t. u r a a alle Estate auvignon lanc is com osed of auvignon lanc from its Dollarhide and utherford Estate vine ards. ear-round favorite, this wine is cris and inviting with right aromatics of gra efruit, lime eel, goose err and touch of ca er to create a saline vi ranc . eautifull alanced with great energ , the alate is filled with ri e green lime, int gra efruit and a touch of lemon cr me. En o with o sters, grilled fish, chic en and salads.

December Issue 2025 v Food & Beverage Magazine | Page 30

Editor’s Top Pick: Products of the Year

Statesmen 30 Minute Marinades Born along the windswept shores of Cape Cod and Martha’s Vineyard, tatesmen 0 inute arinades is redefining what wee night coo ing can e. he magic lies in its sim licit fresh, locall sourced ingredients com ined with glo all ins ired flavor rofiles that transform ever da roteins and veggies into restaurant-worth meals in ust half an hour. o overnight marinating, no com licated re , ust ure, effortless flavor. or home coo s who crave ualit without the time commitment, tatesmen is roof that convenience doesn t have to sacrifice craft. t s a e od, ottled and dinner ust got a whole lot easier.

Tattersall Distilling Tattersall Distilling, the award-winning craft spirits maker, brings its expertise to the functional beverage space with Unwind, a THC-infused, non-alcoholic tonic crafted to calm the mind and body—without the morning-after regrets. his 7 0ml calming tonic lends , D, and with assionflower, reishi mushroom, and electrolytes to promote balance, relaxation, and gentle restoration. ith notes of wild lac err , am, and delicate florals, nwind offers a refreshing and flavorful alternative to traditional nightca s.

Made with clean, high-quality ingredients at Tattersall’s state-of-the-art iver alls, isconsin distiller , it s a so histicated and flavorful wa to relax after a long day. Enjoy it neat, over ice with sparkling water, or as the foundation for a THC-infused craft cocktail. Combining distilling precision with functional innovation, Unwind marks a new era of mindful, elevated indulgence from one of the country’s most trusted craft beverage pioneers.

Tequila Purísima Tequila Purísima, crafted in Purísima del Rincón (“Purest of the Corner”), is a true one-of-one: one tequila, one distillery. Using water from three 400-meter-deep spring wells—lab-tested as the purest natural source in Mexico—Purísima embodies clarity, rarity, and authenticity. Available only through membership consideration through https://www.forthosewhoknowbetter. com/ at $400 for a single decanter or $1,200 for the collector’s trio, it is designed for the discerning few who value quality over Quantity. The sculptural bottle features a minimalist droplet form with flowing ridges echoing water s movement and a Coa blade-inspired cap honoring Jimador tradition. Packaging displays an elegant python texture referencing the Mexican flag, while the ottle remains un randed and discreet an emblem of understated luxury, recognizable only to those in the know.

Page 31 | Food & Beverage Magazine v December Issue 2025

Editor’s Top Pick: Products of the Year

The Spice & Tea Exchange® The Spice & Tea Exchange® is elevating home cooking with its new Create & Share Recipe Kits, a curated culinary experience designed to bring people together through flavor. Each it includes re-measured artisanal s ices, ste - -ste instructions, and chef-ins ired airings, ma ing it eas for coo s of an level to craft im ressive dishes at home. ooted in the rand s mission of reating and haring the E erience of a ore lavorful ife, the its highlight the com an s renowned handcrafted lends while offering consumers an accessi le wa to e lore glo al cuisine. hether used for wee night meals, gifting, or grou coo ing e eriences, reate hare eci e its encourage connection in the itchen, transforming a reci e into a shared moment. s interest in e eriential food roducts continues to rise, The Spice & Tea Exchange® delivers a solution that lends convenience, creativit , and authentic flavor into one engaging culinar adventure.

UNA Vodka Born from Latin America’s lush botanicals, UNA Vodka blurs the lines between art and spirit. Crafted in Miami and proudly women‑owned, this exceptional flower‑infused vodka intertwines the delicate essences of begonia, orange blossom, and vanilla flower to deliver a refined, elegant taste. With a focus on purity and design, UNA Vodka offers a fresh perspective in the premium spirits arena, inviting consumers to savor vodka through a new lens — one that’s feminine, bold, and beautifully unexpected. Celebrated for its craftsmanship and innovation, the brand champions the luxury experience in elevated cocktails and chilled martinis alike. As UNA Vodka continues to expand into strategic U.S. and global markets, the brand remains committed to artistry, quality, and discovery — offering partners and consumers alike a signature taste of beauty.

Mr. Sancho Pancho Reposado Mr. Sancho Pancho Tequila Reposado earns its place among the year’s standout spirits for its balance, craftsmanship, and character. Aged in American oak barrels, it shows a warm golden hue and an inviting aroma of baked agave, vanilla, and toasted spice. On the palate, it offers a silky, full- odied rofile with earth sweetness la ered over su tle oa , citrus, and a hint of e er. he finish is long, smooth, and confident, reflecting the thoughtful artistry behind every batch.

Editors praise this Reposado for achieving a rare harmony: bold enough for seasoned te uila drin ers et refined and a roacha le for newcomers exploring premium agave spirits. Its versatility shines in elevated cocktails or slow, contemplative sips, making it a staple for those who value both flavor and finesse. r. ancho ancho e uila e osado stands as a testament to quality, tradition, and modern excellence.

December Issue 2025 v Food & Beverage Magazine | Page 32

Smart Strategies to Improve Trace Food Safety: An Industry Expert Rou One recall can undo years of trust.

“The two components of food safety are prevention and response FSMA 204 is just the beginning for traceability standards.”

- Jack Payne, Director of Solutions Consulting – Food & Beverage, Aptean

eability and undtable

Scan the QR Code to see what industry experts are saying about mitigating risk, protecting brand reputation and turning compliance into a market advantage.

Find expert guidance on:

› Why traceability is essential

for both prevention and rapid recall response

› The hidden risks and

inefficiencies of manual record-keeping

› How technology streamlines

compliance and strengthens trust

› Best practices to ensure

accountability with suppliers and partners

Editor’s Top Pick: Products of the Year

Waterloo Waterloo Prickly Pear & Rose Gin captures the untamed beauty of the Texas Hill Country — where desert blooms and rolling hills meet in perfect harmony. Delicate rose petals meet the vibrant sweetness of prickly pear and the tart floral lift of hi iscus, creating a flavor that s oth refined and refreshingly unexpected. Aromatic notes of fresh lavender open the e erience, unfolding into right gra efruit, and classic uni er. he result is a alanced gin that s as old as it is elegant erfect for refreshing s ritzes on the atio, an elevated martini at dinner, or sim l with tonic. a or distilled in small atches, this gin incor orates hi iscus, rose, and ric l ear alongside aterloos signature nine otanicals which are la ered into a limestone-filtered ase s irit, creating a trul distinctive rofile that reflects oth lace and craft. e as- orn. otanicall ins ired.

Elegantly distilled.

Wave Kids ave ids is the first-ever water rand made ust for ids created a mom, designed ids, and uilt to reinvent how families h drate. he rand delivers something the categor has never seen ure water in interactive, id-sized cans featuring id-created art and color-changing technolog . sing hotochromic or thermochromic in s, each cans outer la el changes color in sunlight or when chilled, transforming a sim le drin into a moment of discover . Ever detail is intentional. he . -ounce aluminum can fits comforta l in ids hands and contains nothing ut clean water no sugar, caffeine, d es, or lastic. he o the to ritual gives ids a sense of inde endence while ee ing h dration health . ore than a everage, ave ids is redefining what a ids drin can e. ith old design, sustaina le ac aging, and a o ful id-first voice, it s hel ing families ma e healthier choices and ma ing water something ids actuall want to drin .

wildwonder Inspired by the iconic Prohibition-era Aviation cocktail, wildwonder’s Blackberry Violet is a sparkling botanical blend of juicy blackberries, fragrant violets, juniper, and a splash of lime, for a nostalgic yet modern sip that’s glamorous and gut-friendly. Like all wildwonder beverages, Blackberry Violet is USDA Organic, crafted with 1 billion live probiotics and 5g of lant- ased re iotic fi er to su ort digestive health and immunit , without sacrificing flavor. ith ust 0 calories, g of sugar, and no caffeine, gluten, or s, this flavor delivers a sparkling twist on cocktail hour with no alcohol required.

Page 35 | Food & Beverage Magazine v December Issue 2025

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The Magic of the Mountains: Le Gruyère AOP is One of a Kind Imagine the first bite of the perfect cheese – it’s a little salty, a little sweet. Exciting calcium lactate crystals go “pop” in the mouth.

Regularly named “world’s best cheese” at international competitions, Le Gruyère AOP has earned its place at the top thanks to its heritage, terroir, and above all, the hand of the cheesemaker.

The process begins, of course, with cows. Each cow will produce more than 10,000 gallons of milk during her lifetime, all the while feasting on the fragrant grasses and flowers of the region, which will add to the complexity of flavor found in the aged cheese.

Since 1115, Le Gruyère AOP has been crafted in a small region of Switzerland, where time-honored methods are still followed today 160 village dairies carry on that legacy, and each cheesemaker has undergone years of training to become a true master. Their expertise shapes every step of the process — sensing how the milk should feel in the vat, when to stir, when to cut, and how to coax the curds into the wheels that will age into perfection.

The cows’ milk is brought from farm to cheese dairy daily; though it can travel no farther than about 12 miles, or 20 kilometers, to ensure it is locally produced.

Page 37 | Food & Beverage Magazine v December Issue 2025

Next comes the magic — milk is heated in copper vats, with only whey, rennet. The special Alpage variety is crafted in the summer months over an open wood fire in mountain

chalets. What happens next depends not just on tradition, but on the cheesemaker’s instinct — their practiced hand ensuring consistency while honoring the uniqueness of each day’s milk.

After pressing and salting, the wheels enter cellars where master affineurs take over, watching, washing, and turning them for months — six at a minimum, often more than ten. Using all their senses, the affineurs decide when each wheel has reached its peak.

From the idyllic Swiss Alps to the table, every wheel of Le Gruyère AOP tells a story of the land, tradition, and above all, people. It’s a story that cannot be replicated and one that can be tasted in every bite.

Regularly named “world’s best cheese” at international competitions, Le Gruyère AOP has earned its place at the top thanks to its heritage, terroir, and above all, the hand of the cheesemaker.

December Issue 2025 v Food & Beverage Magazine | Page 38

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Where Innovation Meets Intention:

INSIDE REVELRY AGENCY’S FOODOVATION EXCHANGE Å˷‫ڑ‬Ǹ‫˓ڑ‬Ǹ˷ɒͣɆǸ̻ɤ‫ڑ‬Ɇ̇ͅΨɒɤɒ‫ڑ‬Ψʧʹʔ‫ڑ‬Ɇ΃˓ʧ˷Ǹͅζ‫ڑ‬ɤα̻̇ͣ‫ڑ‬Ǹ˷ɒ‫ڑ‬ʅ̇​̇ɒͣɤͅΤʧɆɤ‫ڑ‬ ͣ΃˰˰ʧʹͣջ‫ڑ‬žɤΤɤ˓ͅζ‫ ڑ‬ʊɤ˷Ɇζժͣ‫̇​̇ ڑ‬ɒŀΤǸʹʧ̇˷‫_ڑ‬αɆʔǸ˷ʊɤ‫ʹͣڑ‬Ǹ˷ɒͣ‫ڑ‬ Ǹ̻ǸͅʹՕ˷̇ʹ‫ڑ‬ȿɤɆǸ΃ͣɤ‫ڑ‬ʧʹժͣ‫΃̇˓ڑ‬ɒɤͅջ‫ڑ‬ȿ΃ʹ‫ڑ‬ȿɤɆǸ΃ͣɤ‫ڑ‬ʧʹժͣ‫˰ͣڑ‬Ǹͅʹɤͅռ‫ڑ‬ƙʔʧͣ‫ڑ‬ʧͣ˷ժʹ‫ڑ‬ Ǹ˷̇ʹʔɤͅ‫ͅʹڑ‬Ǹɒɤ‫ͣڑ‬ʔ̇Ψ‫̻ڑ‬ǸɆˋɤɒ‫ڑ‬Ψʧʹʔ‫ڑ‬ȿ̇​̇ʹʔͣ‫ڑ‬Ǹ˷ɒ‫ڑ‬ȿ΃ͣʧ˷ɤͣ​ͣ‫ڑ‬ɆǸͅɒͣռ‫ڑ‬Åʹժͣ‫ڑ‬ a research-driven, invitation-only exchange designed to spark the kind of collaboration that actually moves menus and the industry forward. ʹ‫ڑ‬ʧʹͣ‫ڑ‬Ɇ̇ͅɤջ‫̇​̇ ڑ‬ɒŀΤǸʹʧ̇˷‫ڑ‬ʧͣ‫ڑ‬ȿ΃ʧ˓ʹ‫ڑ˷̇ڑ‬Ǹ‫ͣڑ‬ʧ˰̻˓ɤ‫ڑ‬ȿɤ˓ʧɤʅտ‫ڑ‬Ɇ̇˓˓Ǹȿ̇ͅǸʹʧ̇˷‫ڑ‬ Ψ̇ͅˋͣ‫ڑ‬ȿɤͣʹ‫ڑ‬Ψʔɤ˷‫ڑ‬ʧʹժͣ‫ڑ‬ʧ˷ʹɤ˷ʹʧ̇˷Ǹ˓ռ‫_ڑ‬Τɤͅζ‫ڑ‬ɒɤʹǸʧ˓‫̇ڑ‬ʅ‫ʹڑ‬ʔɤ‫ڑ‬ɤα̻ɤͅʧɤ˷Ɇɤջ‫ڑ‬ from the curated guest list to the immersive sessions, is crafted to inspire creativity, uncover insight, and turn conversation ʧ˷ʹ̇‫ڑ‬ǸɆʹʧ̇˷ռ‫ڑ‬Å˷ͣʹɤǸɒ‫̇ڑ‬ʅ‫̇ͅڑ‬Ǹ˰ʧ˷ʊ‫ڑ‬Ǹʧͣ˓ɤͣ‫̇ڑ‬ʅ‫ͣڑ‬Ǹ˰̻˓ɤͣջ‫˓̻​̻΃ͣڑ‬ʧɤͣͅ‫ڑ‬Ǹ˷ɒ‫ڑ‬ operators sit down for focused, one-on-one culinary innovation sessions that lead to tangible outcomes.

Chef Rachel Martin of Pilgrim’s brings her craft to the forefront during an afternoon tasting.

Page 39 | Food & Beverage Magazine v December Issue 2025

Each Exchange brings together best-in-class food ˰Ǹ˷΃ʅǸɆʹ΃ͅɤͣͅ‫ڑ‬Ǹ˷ɒ‫ڑ‬Ɇ΃˓ʧ˷Ǹͅζ‫˓ڑ‬ɤǸɒɤͣͅ‫ڑ‬ʅ̇ͅ˰‫ʹڑ‬ʔɤ‫˷ڑ‬Ǹʹʧ̇˷ժͣ‫ڑ̻̇ʹڑ‬ restaurant brands—decision makers who come ready to ɤα̻˓̇ͅɤ‫ڑ‬ΨʔǸʹժͣ‫˷ڑ‬ɤαʹռ‫ڑ‬ŀΤɤͅ‫ʹڑ‬Ψ̇‫ڑ‬ʧ˰˰ɤͣͅʧΤɤ‫ڑ‬ɒǸζͣջ‫̻ڑ‬ǸͅʹʧɆʧ̻Ǹ˷ʹͣ‫ڑ‬ roll up their sleeves to shape menu concepts that are ɆͅǸΤɤǸȿ˓ɤջ‫ڑ‬ʅɤǸͣʧȿ˓ɤջ‫ڑ‬Ǹ˷ɒ‫̻̇ڑ‬ɤͅǸʹʧ̇˷Ǹ˓˓ζ‫ڑ‬ΤʧǸȿ˓ɤռ‫ڑ‬Å˷‫ڑ‬ԓԔՑ˰ʧ˷΃ʹɤ‫ڑ‬ innovation sessions, they dig deep into challenges, test new ideas, and co-create solutions that can scale. ծ ̇​̇ɒŀΤǸʹʧ̇˷‫ڑ‬ΨǸͣ‫ڑ‬Ǹ‫ڑ‬Ψ̇˷ɒɤͅʅ΃˓‫ڑ‬ɤα̻ɤͅʧɤ˷Ɇɤջ‫̻ڑ‬ǸɆˋɤɒ‫ڑ‬Ψʧʹʔ‫ڑ‬ opportunities for collaboration and idea sharing in a beautiful ɤ˷Τʧ̇ͅ˷˰ɤ˷ʹջկ‫ͣڑ‬Ǹʧɒ‫ڑ‬ģǸʹʹ‫ڑ‬Aͅɤɤ˷‫̇ڑ‬ʅ‫ ڑ‬԰Lj‫ڑ‬žɤͣʹǸ΃ͅǸ˷ʹͣռ‫ڑ‬ծƙʔɤ‫ڑ‬ one-on-one sessions gave us time to dive into details, ɤαɆʔǸ˷ʊɤ‫ڑ‬ʧ˷ͣʧʊʔʹͣջ‫ڑ‬Ǹ˷ɒ‫ڑ‬Ɇ̇˰ɤ‫ڑ‬ǸΨǸζ‫ڑ‬Ψʧʹʔ‫ڑ‬ǸɆʹʧ̇˷Ǹȿ˓ɤ‫ڑ‬ʧɒɤǸͣռկ‫ڑ‬ LjʔǸʹ‫˓΃ͅʹڑ‬ζ‫ͣڑ‬ɤʹͣ‫̇​̇ ڑ‬ɒŀΤǸʹʧ̇˷‫ڑ‬Ǹ̻Ǹͅʹ‫ڑ‬ʧͣ‫ڑ‬ʧʹͣ‫ڑ‬ɤ˰̻ʔǸͣʧͣ‫΃́ڑ˷̇ڑ‬Ǹ˓ʧʹζ‫ڑ‬ ̇Τɤͅ‫΃́ڑ‬Ǹ˷ʹʧʹζռ‫΃ ڑ‬ʧɒɤɒ‫ڑ‬ȿζ‫̻̇ڑ‬ɤͅǸʹ̇ͅ‫ͅڑ‬ɤͣɤǸͅɆʔ‫ڑ‬Ǹ˷ɒ‫˰ڑ‬ɤ˷΃‫ڑ‬ intelligence from the Revelry Agency team, suppliers arrive Laughter circles the table as the King’s Hawaiian team leans into conversation and collaboration.

“FOODOVATION WAS A WONDERFUL EXPERIENCE, PACKED WITH OPPORTUNITIES FOR COLLABORATION AND IDEA SHARING IN A BEAUTIFUL ENVIRONMENT,” said Matt Breen of A&W Restaurants.

Guests gather for a dinner set against the venue’s natural backdrop.

December Issue 2025 v Food & Beverage Magazine | Page 40

A warm exchange between Belgioioso and McLane as their Menu Innovation session gets underway.

̻ͅɤ̻Ǹͅɤɒ‫̻ͣڑ̇ʹڑ‬ɤǸˋ‫ڑ‬ɒʧͅɤɆʹ˓ζ‫ʹڑ̇ʹڑ‬ʔɤ‫˷ڑ‬ɤɤɒͣ‫̇ڑ‬ʅ‫ڑ‬ɤǸɆʔ‫̻̇ڑ‬ɤͅǸʹ̇ͅռ‫ڑ‬ծÅ˷ͣʧʊʔʹͣ‫ڑ‬ documents led to very targeted pre-work which led to an efficient Ǹ˷ɒ‫ڑ‬ɤʅʅɤɆʹʧΤɤ‫˰ڑ‬ɤɤʹʧ˷ʊջկ‫ͣڑ‬Ǹʧɒ‫ͅ_ڑ‬ʧɆ‫ ڑ‬Ǹ΃˓ˋ˷ɤͅ‫̇ڑ‬ʅ‫ڑ‬ĎͅǸʅʹ‫¡ڑ‬ɤʧ˷ύռ‫ڑ‬ƙʔɤ‫ͅڑ‬ɤͣ΃˓ʹ‫ڑ‬ʧͣ‫ڑ‬ meaningful conversations, sharper insights, and partnerships built on relevance, not chance.

“This was by far the best format for manufacturer and ɆʔǸʧ˷‫ڑ‬Ɇ̇˓˓Ǹȿ̇ͅǸʹʧ̇˷‫ڑ‬Å‫ڑ‬ʔǸΤɤ‫ڑ‬ɤΤɤͅ‫ڑ‬ɤα̻ɤͅʧɤ˷Ɇɤɒջկ‫ڑ‬ ͣǸʧɒ‫ڑ‬ƋǸͅǸʔ‫ڑ‬Iʔ΃˷‫̇ڑ‬ʅ‫ڑ‬ƋΨɤɤʹ‫ڑ‬Ƌʹͅɤɤʹռ‫ڑ‬ ƙʔɤ‫ڑ‬ʧ˰̻ǸɆʹ‫ڑ‬ɒ̇ɤͣ˷ժʹ‫ڑ‬ɤ˷ɒ‫ڑ‬Ψʔɤ˷‫ʹڑ‬ʔɤ‫ڑ‬ʅʧ˷Ǹ˓‫ڑ‬ɒʧͣʔ‫ڑ‬ʧͣ‫ڑ‬Ɇ˓ɤǸͅɤɒռ‫ڑ‬ģǸ˷ζ participants leave with refined product strategies, new partnerships, and a clearer vision of what operators truly need to innovate effectively. Åʹժͣ‫ڑ‬Ǹ˷‫ڑ‬ɤα̻ɤͅʧɤ˷Ɇɤ‫ʹڑ‬ʔǸʹ‫ڑ‬ɤɆʔ̇ɤͣ‫ڑ‬Ψɤ˓˓‫ڑ‬ȿɤζ̇˷ɒ‫ʹڑ‬ʔɤ‫ڑ‬ɤΤɤ˷ʹջ‫ڑ‬ʧ˷ʅ˓΃ɤ˷Ɇʧ˷ʊ menu development and business strategy for months to come. ͣ‫̇​̇ ڑ‬ɒŀΤǸʹʧ̇˷‫̇ʹڑͣˋ̇​̇˓ڑ‬ΨǸͅɒ‫ڑ‬ԐԎԐԖջ‫ڑ‬ʧʹͣ‫˰ڑ‬ʧͣ​ͣʧ̇˷‫ͅڑ‬ɤ˰Ǹʧ˷ͣ‫ʹͣڑ‬ɤǸɒζտ‫ڑ̇ʹڑ‬ continue building spaces where insight meets inspiration and where every exchange helps shape the future flavor of foodservice. Because when collaboration is guided by purpose and creativity, the possibilities are nothing short of delicious.

To learn more, visit Exchange Experiences ĘɤǸɒɤͣͅʔʧ̻‫ڑ‬Ɇ΃˓ʧ˷Ǹͅζ‫ڑ‬ɒɤΤɤ˓̻̇˰ɤ˷ʹ

Page 41 | Food & Beverage Magazine v December Issue 2025

“THIS WAS BY FAR THE BEST FORMAT FOR MANUFACTURER AND CHAIN COLLABORATION I HAVE EVER EXPERIENCED,” said Sarah Chun of Sweet Street.

Guests step into the activity of their choice, a built-in moment for conversation and connection beyond the exchanges.

THE NEW GOLD OF SWITZERLAND. Gold comes in many forms—and for more than 900 years, Le Gruyère AOP has been one of the most treasured. This traditional, handcrafted cheese is brought to life by 1,600 milk producers, 160 cheesemakers, and 11 affineurs who uphold time-honored methods, strict production standards, and deep respect for animal welfare. The cows roam freely, grazing on lush grass, herbs, and wildflowers—not confined barns or fed artificial feed. Aged a minimum of five months in mountain cellars, Le Gruyère AOP develops its unmistakably rich, complex flavor. With new U.S. tariffs on Swiss imports, this legendary cheese isn’t just a culinary treasure—it’s become as precious as gold itself.

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Holiday Wine Collection

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LAZY LEM N SPARKLING LEMON WINE Lompoc Wine Factory The lazy lemən Sparkling Lemon Wine, crafted by Lompoc Wine Factory, emerges as a truly playful and unexpected entry into the bubbly-wine category. Made from 100% organic lemons, this is not grape wine; it’s a citrus-forward, effervescent creation that delivers bold personality in a light, refreshing 8% ABV package.

On the nose, lazy lemən offers bright citrus blossom aromas and a lively hint of lemon zest. The palate is simultaneously sweet and tart; think freshly squeezed lemon meets soft, fizzy sparkle. Its acidity is clean and crisp, balanced by a gentle sweetness that never overpowers, making it an ideal drink both over ice or served straight, as suggested by the producer.

Because of its unconventional fruit base, this wine stands apart during a New Year’s Eve celebration. It’s a spirited alternative to traditional Champagne or prosecco, making it perfect for hosts who want to surprise guests or for anyone looking to toast the arrival of a new year with something bright, refreshing, and unexpected. Its light effervescence and citrus energy feel especially festive, matching the excitement of a midnight countdown while cutting through richer party foods or heavy hors d’oeuvres.

As a limited-allocation release, lazy lemən is not always widely available, but that exclusivity only adds to its appeal.

For those lucky enough to secure a bottle, it offers a unique tasting experience that bridges wine, spritz, and lemonliqueur sensibility.

Beyond its flavor profile, lazy lemən reflects Lompoc Wine Factory’s adventurous spirit. The winery, known for its co-op winemaking model in Santa Barbara County, supports a range of bold, creative projects that defy traditional categories.

In short: for December’s sparkle-themed issue or a New Year’s Eve roundup, lazy lemən is a standout. It’s fizzy sunshine in a glass - bright, organic, and carefree - ready to elevate any celebration with a citrusy twist.

December Issue 2025 v Food & Beverage Magazine | Page 44

Holiday Wine Collection

2022 LOUBUD BLANC DE NOIRS (Peake Ranch, Sta. Rita Hills) The 2022 Loubud Blanc de Noirs (Peake Ranch, Sta. Rita Hills) is a masterful example of small-batch, vineyard-specific sparkling wine crafted in the traditional méthode champenoise by boutique Santa Barbara label Loubud Wines. Founded by Laura Roach, Loubud draws from her winemaking roots and a deep connection to cool climate Pinot Noir sites.

Sourced from Peake Ranch Vineyard in the eastern part of the Sta. Rita Hills AVA, the wine captures distinct terroir: clay loam soils, marine influence from the nearby Pacific, and meticulous whole-cluster pressing. glassofbubbly. com The fruit used is predominantly Pinot Noir clone 115, prized for its elegant structure and refined phenolics.

After primary fermentation, the wine undergoes bottle fermentation and extended aging on the lees for more than 21 months, resulting in fine mousse, autolytic richness, and complex aromatics. It is lightly dosed (5 g/L), giving just enough softness while retaining lifted acidity and brightness.

On the nose, the wine opens with delicate brioche, a hint of red-fruit blossom, and subtle yeasty nuttiness. The palate is elegant and playful: gently creamy texture, zesty red berries, and a touch of toasted almond, carried by persistent, refined bubbles. According to Loubud’s own tasting notes, it offers a harmony of finesse and vibrancy.

This Blanc de Noirs has not gone unnoticed: critics have praised its balance and expression, including 91 points from Vinous and a Gold from Cristaldi & Co., and a 92-point Sunset Wine Competition award. Loubud’s broader sparkling program is also well-regarded, with multiple wines featured in the Wine Enthusiast accolades list.

For New Year’s Eve, the 2022 Loubud Blanc de Noirs is pure poetry in a glass. Its crisp, red-fruit sparkle feels celebratory yet subtle – perfect for a midnight toast or as a refreshing counterpoint to rich, festive hors d’oeuvres.

For New Year’s Eve, the 2022 Loubud Blanc de Noirs is pure poetry in a glass.

Its crisp, red-fruit sparkle feels celebratory yet subtle – perfect for a midnight toast or as a refreshing counterpoint to rich, festive hors d’oeuvres. The wine’s elegance and terroir-driven personality make it ideal for hosts who want to offer something less conventional than Champagne, while still delivering the celebratory pomposity of a classic sparkling.

In the tight-knit Santa Barbara wine community, Loubud is operating with heart: Laura sources small quantities of fruit from growers she trusts, and she handles every step of production by hand, including riddling, disgorgement, and cage. This handcrafted approach, combined with vineyard fidelity, gives the Blanc de Noirs an authenticity and depth that makes it feel like a gift – whether to oneself or to one’s guests.

In short: the 2022 Loubud Blanc de Noirs, Peake Ranch is a refined, terroirdriven sparkling that brings coastal California to the New Year’s table. It’s elegant, expressive, and crafted with care; a perfect way to toast the turning of the calendar in style.

Page 45 | Food & Beverage Magazine v December Issue 2025

Holiday Wine Collection

2021 BARBAREÑO Refugio Ranch The 2021 Refugio Ranch Barbareño is a deeply expressive, full-bodied red from the rugged, hand-farmed vineyards of Santa Ynez Valley. Planted on the north slopes of the Santa Ynez Mountains, Refugio Ranch is a boutique estate where only a small fraction of acreage is devoted to grapes, allowing meticulous attention to each vine and yielding wines of remarkable intensity and character. The 2021 Barbareño captures the essence of this terroir, showcasing both power and elegance in a wine designed to leave a lasting impression.

This vintage is predominantly Syrah, with Petite Sirah and a touch of Grenache, blended to achieve a wine with vertical structure, deep tannins, and layered complexity. From the first swirl in the glass, the Barbareño presents a rich bouquet of blackberry, cassis, and black cherry intertwined with hints of dark chocolate and violet petals. As it opens, the wine reveals a layered palate of plum, framboise, and earthy notes reminiscent of damp black clay and garrigue. Subtle undertones of cigar and forest floor add sophistication, while firm, dense tannins provide a framework that supports its vibrant fruit and earthy depth. The wine’s structure makes it ideal for savoring slowly, allowing its nuances to develop with each sip.

The Barbareño’s personality is as much a reflection of the estate’s winemaking philosophy as its fruit. Hand-farmed vineyards and low-yield practices ensure that every bottle expresses the unique combination of climate, soil, and elevation found at Refugio Ranch. The winemaker carefully guides fermentation and maturation to highlight both the wine’s intensity and its balance, creating a red that is as expressive as it is precise. The result is a wine that feels grounded in its place while offering layers of flavor that reward attention and patience.

Perfect for December and the holiday season, the 2021 Barbareño evokes the warmth and comfort of a mulled wine experience while elevating it to a sophisticated, cellar-worthy level. Its dense, brooding fruit and structured tannins mirror the cozy, celebratory spirit of winter evenings by the fire.

Whether poured for a quiet night in, shared with friends and family over a festive meal, or offered as a thoughtful gift, this wine invites a slow, immersive tasting experience that highlights both its power and grace.

This Barbareño pairs beautifully with hearty winter fare such as braised short ribs, roasted lamb, or rich stews, while also standing proudly on its own as a contemplative, meditative pour. With its deep colors, aromatic complexity, and layered textures, the 2021 Refugio Ranch Barbareño is a red that embodies the richness of the season. It is a wine that offers both the comfort and the elegance of the holidays, making it an unforgettable choice for those seeking a cozy, soulful pour this winter.

December Issue 2025 v Food & Beverage Magazine | Page 46

Holiday Wine Collection

2022 GSM Lyons Vineyard The 2022 Lyons Vineyard GSM is a soulful Rhône-style blend from the Los Olivos District AVA, crafted with Grenache, Syrah, and Mourvèdre. Sourced from a small, carefully tended estate, this wine reflects the unique combination of sandy-loam soils, cool evening breezes, and strong diurnal swings that preserve bright acidity and nuanced flavors, even as the fruit reaches full ripeness.

Grenache brings vibrant red-fruit energy, Syrah contributes dark fruit depth and savory spice, and Mourvèdre adds tannic backbone and earthy complexity.

The wine is made in small lots with minimal intervention, with only select lots seeing whole-cluster fermentation to enhance texture and structure. Aging in neutral French oak allows the grapes’ natural character to shine, creating a wine that balances richness with freshness.

On the nose, the 2022 GSM offers layered aromas of raspberry and plum complemented by hints of black pepper, dried herbs, and a subtle whisper of garrigue. The palate is rich yet elegant, with juicy red fruit from Grenache, black-fruit weight from Syrah, and the earthy, structured tannins of Mourvèdre.

Fine tannins give grip, and the wine finishes bright and lively, inviting the next sip.

Perfect for December and the holiday season, this GSM embodies the warmth and conviviality of Los Olivos gatherings. Its balanced structure and redfruit richness evoke cozy winter evenings, whether around a festive table, a crackling fire, or a holiday celebration with friends and family. The wine’s layered complexity and approachable style make it a versatile pour for both casual and formal occasions.

The 2022 Lyons GSM pairs beautifully with winter fare, including roasted or grilled meats, hearty stews, and braised dishes with Mediterranean herbs or root vegetables. Its spiced, layered profile also makes it a sophisticated alternative to mulled wine for holiday sipping. Whether served with a meal or enjoyed on its own, it offers a sense of comfort, joy, and elegance that complements the season.

This GSM captures the essence of Los Olivos through its careful vineyard management, thoughtful winemaking, and harmonious varietal blend. For a December feature or cozy holiday spotlight, the 2022 Lyons Vineyard GSM is a festive, approachable, and memorable choice that brings people together while celebrating the richness of the season.

Page 47 | Food & Beverage Magazine v December Issue 2025

Holiday Wine Collection

2021 TINAQUAIC VINEYARD SYRAH Foxen Vineyard The 2021 Tinaquaic Vineyard Syrah from Foxen Vineyard is a richly layered, small-lot expression of Santa Barbara County’s famed Tinaquaic terroir. Crafted from Syrah clone 470 and aged for 20 months in French oak, this wine captures both power and finesse, delivering an elegant, complex profile that rewards patient sipping and thoughtful pairing.

On the nose, the 2021 Syrah greets the drinker with a layered bouquet of ripe blackberry, blueberry, and cassis, intertwined with hints of clove, cinnamon, and subtle forest herbs. As the wine opens, it reveals a palate brimming with dark-fruit concentration, complemented by spicy, earthy undertones and a whisper of dried tobacco. Its refined tannins provide structure and balance, allowing the wine’s fruit, spice, and herbal notes to unfold gracefully through each sip. The finish is long and lingering, leaving a subtle impression of warm holiday spices, making it a fitting companion for winter evenings.

The wine’s provenance plays a key role in its character.

Tinaquaic Vineyard’s sandy-clay soils, combined with cooling coastal breezes, create ideal conditions for Syrah to develop both aromatic intensity and balanced acidity. Hand-harvested fruit, careful sorting, and gentle winemaking techniques preserve the varietal’s vibrant purity while allowing the subtle influence of French oak to enhance texture and depth. The result is a Syrah that is approachable in its youth yet built for extended enjoyment through 2032.

Perfect for the holiday season, the 2021 Tinaquaic Syrah evokes warmth and festivity. Its layered spice and dark-fruit richness recall the comforting essence of winter gatherings, roasted meats, and mulled-wine-inspired flavors, making it an ideal wine for both celebratory dinners and quiet evenings by the fire. The wine’s structure and balance make it versatile: it pairs beautifully with hearty fare such as braised short ribs, roast duck, or winter vegetable stews, while also offering a contemplative, elegant sip on its own.

With its combination of vineyard precision, thoughtful winemaking, and seasonally evocative flavors, the 2021 Tinaquaic Syrah exemplifies both the terroir of Santa Barbara County and the festive spirit of the holidays. It is a wine that invites slow, immersive enjoyment, embodying the warmth, spice, and layered complexity that make December evenings memorable.

December Issue 2025 v Food & Beverage Magazine | Page 48

Holiday Wine Collection

GRIT 2022 PETIT VERDOT Saarloos & Sons The GRIT 2022 Petit Verdot from Saarloos & Sons is a bold, small-lot expression of Ballard Canyon’s unique terroir. Crafted entirely by hand by this family-owned estate, GRIT exemplifies dedication, precision, and the power of artisanal winemaking. This 100% Petit Verdot offers a layered, complex profile that is both intense and elegant, built to evolve beautifully with age.

On the nose, the 2022 GRIT reveals an alluring combination of black cherry, blackberry, and cassis interwoven with subtle notes of leather, cedar, and dark chocolate. The palate is dense and structured, carrying the richness of ripe dark fruits alongside earthy undertones and hints of spice. Fine, polished tannins provide a refined backbone, guiding the wine through a long, resonant finish that feels both powerful and graceful. Its depth and structure make it ideal for savoring slowly or for special holiday occasions where a wine with presence and personality is desired.

The vineyard and estate philosophy play a key role in shaping this wine.

Ballard Canyon’s warm days and cool nights allow Petit Verdot to ripen fully while retaining vibrant acidity and concentrated flavors. The Saarloos family’s hands-on approach ensures meticulous attention to vineyard management, picking, and small-batch vinification. This dedication results in a wine that reflects both the character of its site and the legacy of its makers.

Perfect for December gatherings, the 2022 GRIT Petit Verdot evokes the warmth, richness, and gravitas of the holiday season.

Perfect for December gatherings, the 2022 GRIT Petit Verdot evokes the warmth, richness, and gravitas of the holiday season. Its layered blackfruit profile and subtle savory notes complement hearty winter fare such as roasted lamb, braised short ribs, or aged cheeses. At the same time, it stands alone as a contemplative, refined pour for quiet evenings by the fire. With its intensity and elegance, GRIT makes a statement at the table, offering both a celebration of craft and a nod to the enduring strength of family winemaking.

The 2022 GRIT Petit Verdot embodies balance, power, and finesse. It is a wine that invites both immediate enjoyment and long-term aging, providing a memorable holiday experience for wine lovers seeking depth, complexity, and character. With its combination of dark fruit, cedar, leather, and polished structure, GRIT is a compelling choice for December celebrations and beyond, offering a rich and soulful expression of Ballard Canyon in every glass.

Page 49 | Food & Beverage Magazine v December Issue 2025

Holiday Wine Collection

2022 PARADE REST GSM Slouch Hat Wines The 2022 Parade Rest GSM from Slouch Hat Wines is a vibrant, small-lot expression of Santa Ynez Valley’s diverse terroir. This Rhône-style blend combines Syrah and Grenache from Ballard Canyon with Mourvèdre from Los Olivos, highlighting the unique character of each vineyard site. Each varietal is fermented and aged for ten months in neutral barrels, allowing the wine to express the region’s natural elegance, freshness, and complexity.

On the nose, the 2022 Parade Rest GSM opens with a layered bouquet of red and dark berries, including raspberry, plum, and black cherry, complemented by subtle herbal and spice notes. Hints of pepper, dried herbs, and soft earth add depth, while the palate delivers a harmonious balance of fruit, structure, and nuance. The Grenache brings bright, juicy energy, the Syrah contributes savory weight and spice, and the Mourvèdre adds tannic backbone and a touch of earthy complexity. Fine, integrated tannins support the layered fruit and spice, leading to a smooth, lively finish that invites continued exploration.

The wine reflects both careful vineyard management and thoughtful winemaking. Grapes are hand-harvested and sorted to ensure only the finest fruit goes into the blend. Aging in neutral barrels preserves varietal purity and the region’s sense of place, allowing each sip to capture the essence of Santa Ynez Valley, from the sun-soaked Ballard Canyon slopes to the cooler Los Olivos sites. The result is a wine that is approachable in its youth yet structured enough to reward careful cellaring.

Perfect for December and holiday entertaining, the 2022 Parade Rest GSM brings festive energy to the table. Its layered red and dark fruit notes, accented by gentle spice and herbal undertones, evoke the warmth and conviviality of seasonal gatherings. The wine pairs beautifully with roasted or grilled meats, braised winter dishes, and hearty vegetable fare, while also standing on its own as a contemplative, celebratory pour. Its structure and vibrancy make it ideal for intimate dinners, larger holiday gatherings, or as a thoughtful gift for wine enthusiasts.

The 2022 Parade Rest GSM is a compelling showcase of Santa Ynez Valley’s Rhône varietals, capturing both regional character and winemaking finesse.

It embodies elegance, balance, and approachability, making it a memorable choice for December features and cozy holiday celebrations. With its layered fruit, nuanced spice, and harmonious finish, this wine invites slow, immersive enjoyment and exemplifies the spirit of the season.

December Issue 2025 v Food & Beverage Magazine | Page 50

Holiday Wine Collection

2022 ARTICONDO PROPRIETARY RED Grassini Family Vineyards The 2022 Articondo Proprietary Red from Grassini Family Vineyards is an elegant, Bordeaux-style blend that embodies the richness and warmth of Santa Ynez Valley. Crafted with meticulous care, this wine reflects the Grassini family’s Italian heritage while showcasing the vibrancy and balance of the estate’s vineyards. Each lot is selected for its depth and harmony, resulting in a wine that is approachable in its youth yet built to age gracefully.

On the nose, the 2022 Articondo offers enticing aromas of ripe fig, black cherry, and subtle hints of spice, complemented by gentle earthy undertones. The palate is layered and harmonious, with smooth, integrated tannins supporting flavors of plum, dried herbs, and a touch of vanilla from careful oak aging. The wine’s structure provides both elegance and richness, balancing its fruit-forward profile with a refined, lingering finish. Its vibrant yet approachable nature makes it ideal for celebratory occasions or contemplative enjoyment by the fire during the holiday season.

The winemaking philosophy behind Articondo emphasizes both precision and respect for the vineyard. Grapes are handharvested and carefully sorted to preserve integrity, then blended and aged to highlight the distinctive characteristics of each varietal. The result is a wine that captures the essence of Santa Ynez’s unique terroir while honoring the Grassini family’s dedication to crafting wines that are both expressive and enduring.

Perfect for December and holiday gatherings, the 2022 Articondo Proprietary Red evokes warmth, elegance, and festive cheer. Its layered flavors of fig, cherry, and spice mirror the cozy, convivial spirit of the season, pairing beautifully with hearty winter dishes such as roasted lamb, braised beef, mushroom risotto, or aged cheeses. It is equally suited to quiet evenings by the fire, offering a contemplative, comforting pour that elevates the mood and complements the season’s indulgence.

The 2022 Articondo Proprietary Red captures the essence of Santa Ynez Valley through its balance, depth, and finesse.

It is a wine that celebrates tradition, family heritage, and careful craftsmanship while offering approachable richness and complexity. For December features or holiday spotlights, it stands as a memorable, elegant choice, providing both vibrancy and structure for festive tables, seasonal meals, or thoughtful gifting.

Page 51 | Food & Beverage Magazine v December Issue 2025

Holiday Wine Collection

2024 RUBIA Crosshatch Winery The 2024 Rubia from Crosshatch Winery is a vibrant red blend that brings both elegance and festive energy to the holiday season. Composed of 80% Grenache and 20% Mourvèdre from Kærskov Vineyard in the Los Olivos District, the wine is cofermented on its skins, creating a lively, structured expression that highlights the depth and character of its vineyards.

The result is a fresh, approachable red with a sophistication that makes it perfect for New Year’s Eve celebrations or as a distinctive alternative to traditional sparkling wine for red blend enthusiasts.

On the nose, the 2024 Rubia is fragrant and inviting, offering aromas of rhubarb, black cherry, and subtle spice. As it opens, the palate reveals layered complexity, combining juicy red fruits with a touch of pink peppercorn and earthy undertones. Its structure is vibrant and lively, with silky tannins and balanced acidity that carry the flavors through a long, expressive finish. Slightly chilled, the wine delivers a refreshing, celebratory sensation while retaining the richness and depth expected from a thoughtfully crafted red blend.

The vineyard and winemaking approach emphasize both care and character. Kærskov Vineyard’s unique soils and microclimate allow Grenache and Mourvèdre to ripen evenly while preserving bright, fresh fruit flavors. Co-fermentation on the skins enhances texture and aromatic interplay, producing a wine that feels both playful and sophisticated. The focus on minimal intervention and small-lot vinification ensures that the 2024 Rubia reflects the terroir’s signature energy and the winery’s dedication to expressive, high-quality wines.

Ideal for December gatherings and New Year’s Eve toasts, the 2024 Rubia provides a festive twist on a red blend. Its vibrant red fruit, lively spice, and refreshing structure make it an excellent companion to roasted winter dishes, charcuterie boards, and rich holiday desserts, while its celebratory personality allows it to shine as a stand-alone pour. It offers an approachable yet distinctive option for hosts and wine lovers looking to add a creative, flavorful alternative to more conventional holiday beverages.

The 2024 Rubia captures the spirit of Los Olivos and Crosshatch Winery through its bright, expressive fruit, layered complexity, and festive energy. For December features, holiday entertaining, or a memorable New Year’s Eve pour, it stands as a versatile and elegant choice, delivering both vibrancy and structure in a red blend crafted for seasonal enjoyment.

December Issue 2025 v Food & Beverage Magazine | Page 52

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Satisfy Your Sweet Tooth and Stay on Track: Holiday Desserts with a Protein Punch Byline by: Holiday Durham, PhD, MS, registered dietitian at Amway If you’re planning to indulge this season, why not give your holiday desserts a nutritious twist with protein? Protein is an important nutrient that provides energy, helps build and maintain muscle, and keeps us full and satisfied. Holiday desserts have historically been viewed as an indulgence of fats and sugar.

Today, more and more people want to enjoy their treats without sacrificing their health goals. To do this, they incorporate ingredients such as protein powder, Greek yogurt, tofu, nuts, and even beans into their favorite recipes to increase their protein without sacrificing taste. Consumers are increasingly interested in ways to add nutritional value to their diet. You don’t need to be a serious athlete or adhere to a plant-based diet to want to increase your protein intake. Take it from Holiday Durham, PhD, MS, and registered dietitian at Amway.

Protein Made Easy: Understanding Your Options

Protein has many roles in our bodies. It is crucial for building and repairing muscles and promoting satiety by slowing your digestion and making you feel fuller for longer, which can help reduce the likelihood of overeating. Protein powders are a convenient way to help meet your protein needs. They can provide a quick source of protein and other nutrients whether in a shake or included in your favorite recipes.

Understanding what protein powder is right for you can seem challenging, but there are simple ways to narrow down your options immediately based on your health and wellbeing goals, specific needs, potential allergies and intolerances, and taste preferences.

Plant-based protein options benefit vegans, vegetarians, or those with dairy or gluten sensitivities, as well as those with a variety of dietary restrictions. Plant-based proteins are often easier to digest and a healthy option. Look for blends such as pea, rice, hemp, or chia to ensure a complete amino acid profile. This type of protein often contains fiber and phytonutrients and is generally hypoallergenic.

Whey protein is derived from dairy, specifically a byproduct of the cheesemaking process. It is quickly digested and is one of the best for muscle building and recovery due to its rapid absorption and high biological value, meaning it contains the amino acids your body needs.

Casein protein is made from skim milk. This protein is digested and absorbed more slowly making it ideal for sustained protein release. It also helps prevent muscle breakdown during extended periods without food such as during sleep.

Page 53 | Food & Beverage Magazine v December Issue 2025

Upgrade Your Holiday Baking

The holiday season can be filled with cakes, cookies, pies, and more, often filled with high-sugar, low-nutrient options. Adding protein to desserts offers a way to enjoy treats while managing cravings and sustaining energy. It’s also a simple way to create a healthier option.

Amway, a leading manufacturer of protein powders and products, has seen a growing trend in consumers incorporating protein in their desserts. They launched a recipe hub to inspire consumers with creative ways to use their protein products in everyday meals. A great example of this is with their Nutrilite Organics Plant Protein Powder which comes in three flavors: Chocolate, vanilla, and unflavored.

Unflavored protein powder offers a blank canvas, seamlessly integrating traditional recipes without altering taste. This is also a great option for those consumers who prefer savory recipes over sweet ones and need an unflavored option to meet their needs.

When it comes to the holiday season, chocolate and vanilla protein powders both serve as great flavor pairings with typical seasonal ingredients like cinnamon or peppermint. Holiday’s favorite is a tofu chocolate mousse, topped with a sprinkling of peppermint candy canes. By adding chocolate Nutrilite Organics Plant Protein Powder, she feels good about serving it to her family.

Festive Sweets, Healthy Choices

Protein powder has become more commonplace outside the gym and continues to grow in popularity for everyday use. Its versatility extends beyond shakes to both sweet and savory dishes. This means this holiday season you don’t have to choose between indulgence and working toward your health goals. By incorporating protein into your desserts, you can satisfy your sweet tooth while staying on track. Just remember, while healthier, adding protein does not mean you should overindulge either.

There are many options when it comes to protein powder, so make sure you research and choose the kind that is right for you. With options like Amway’s Nutrilite Organics Protein available in flavors that complement classic holiday ingredients, it’s never been simpler to balance flavor and nutrition. So go ahead, enjoy the festive season—and do it with a protein punch!

December Issue 2025 v Food & Beverage Magazine | Page 54

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The Caviar Co. Presents the 12 Days of Caviar: A Celebration of Indulgence and Holiday Cheer Packaged in a chic and festive box designed to fit perfectly in any home refrigerator, The Caviar Co.’s 12 Days of Caviar is a luxurious countdown to the holidays. Each drawer reveals a new tasting experience, making this collection the ultimate indulgence for the season — a delicious way to celebrate, day after day.

Ideal for at-home entertainers, caviar lovers, and food enthusiasts alike, this elegant set transforms every evening into an occasion. It invites both seasoned connoisseurs and first-time tasters to embrace the joy of discovery by adding caviar to their holiday menus and cherished traditions.

Each set features twelve 1oz jars — the complete lineup of roe and caviar offered by The Caviar Co., perfectly portioned for two to share. The collection includes Whitefish Roe, Salmon Roe, Trout Roe, Smoked Trout Roe, Paddlefish Roe, Hackleback, Classic White Sturgeon, Royal White Sturgeon, Siberian Sturgeon, Kaluga Hybrid, Osetra, and Imperial Golden Osetra Caviar.

Every detail is thoughtfully curated to ensure a full tasting experience. Inside, recipients will find mother-of-pearl spoons, a gold caviar tin key, and custom recipe cards tailored to each variety. The recipes highlight the versatility of caviar through imaginative pairings such as Pork Rind, Pimento Cheese & Caviar Appetizers, Hamachi Crudo with Whitefish Roe, Burrata Focaccia with Osetra, Smoked Salmon Tea Sandwiches, Caviar and Lox Bagel Dip, Oysters with Caviar, Ice Cream and Caviar, Steak Tartare with Caviar, Caviar Charcuterie, Fried Chicken and Caviar, and Caviar-Topped Avocado Toast.

Offered in limited quantities, The 12 Days of Caviar is available October 1 through December 31, 2025 (or until sold out) for $945 (retail value $1,015) at thecaviarco.com.

Celebrate the holidays with a touch of timeless indulgence — one caviar at a time.

December Issue 2025 v Food & Beverage Magazine | Page 56

0%$,-1,5

CELEBRATE THE SEASON WITH

TIPTREE’S CHRISTMAS PUDDING RUM A festive twist on a timeless classic — perfect on ice or with your favourite mixer. This Christmas season, Tiptree invites you to raise a glass to festive cheer with its Christmas Pudding Rum — a rich, warming spirit inspired by the beloved British dessert.

Crafted with care by the team at Tiptree, this indulgent rum captures the essence of Christmas pudding — featuring notes of dried fruits, candied peel, caramel, and a hint of spice.

Each sip delivers the nostalgic warmth and comfort of the holidays, making it the perfect choice for seasonal celebrations.

Whether served over ice, mixed into your favourite cocktail, or enjoyed neat by the fire, Tiptree’s Christmas Pudding Rum offers a truly versatile way to toast the festive season.

“A time of celebration isn’t complete without a seasonal drink,” says Heidi Coomber, at Tiptree. “Our Christmas Pudding Rum brings together the traditional flavors of the holidays with a smooth, premium rum that can be enjoyed any way you like — it’s Christmas in a glass.”

Presented in Tiptree’s signature glass bottle, this limited-edition spirit makes a thoughtful gift or a delightful addition to any festive gathering. Tiptree Christmas Pudding Rum is available now for £19.99 from tiptree.com (direct link: https://www.tiptree. com/collections/english-rum/products/christmas-pudding-rumliqueur )

“A time of celebration isn’t complete without a seasonal drink,” says Heidi Coomber, at Tiptree.

About Tiptree: The Tiptree brand, proudly produced by Wilkin & Sons Ltd. in Essex, England, has been crafting exceptional preserves, condiments, and spirits since 1885. Each Tiptree product reflects a commitment to quality, heritage, and innovation — bringing a taste of tradition to every table.

Page 57 | Food & Beverage Magazine v December 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.

DECEMBER ISSUE 2025 COVER IMAGE LAVAZZA 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 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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Page 3 | Food & Beverage Magazine v December Issue 2025

December Issue 2025 v Food & Beverage Magazine | Page 4

BREWING ELEVATED EXPERIENCES: LAVAZZA AND MONTAUK YACHT CLUB REDEFINE PREMIUM HOSPITALITY

Page 5 | Food & Beverage Magazine v December Issue 2025

When guests awaken at the Montauk Yacht Club, the first aroma greeting them isn’t the sea air drifting off Lake Montauk—it’s the rich, velvety scent of Lavazza coffee. That first sip, enjoyed on a sunsplashed deck or private patio, captures what this collaboration is all about: the art of transforming an everyday ritual into a luxurious, memory-making experience.

A PARTNERSHIP STEEPED IN HERITAGE AND VISION Launched as part of Lavazza’s Brewing Elevated Experiences campaign, the partnership with the Montauk Yacht Club—a Hamptons landmark since 1928—embodies the perfect fusion of Italian craftsmanship and East End coastal sophistication. The multi-year contract, renewed in May 2025, ensures Lavazza is served throughout the property’s cafés, restaurants, guest rooms, and outdoor venues, making premium coffee an integral element of the guest journey.

“LAVAZZA BRINGS MORE THAN JUST AN EXCEPTIONAL PRODUCT; THEY’VE PROVEN TO BE A TRUE PARTNER TO BOTH OUR PROPERTY AND OUR GUESTS,” said Alex Reiss, Director of Sales & Marketing at Montauk Yacht Club.

“Lavazza brings more than just an exceptional product; they’ve proven to be a true partner to both our property and our guests,” said Alex Reiss, Director of Sales & Marketing at Montauk Yacht Club. “Their thoughtful integration into our offerings and continued support have elevated the guest experience in meaningful ways. Beyond that, their investment in public relations and influencer engagement has significantly amplified the collaboration, expanding our reach well beyond the resort.”

The result is a hospitality blueprint where coffee becomes not merely a beverage—but a storytelling medium connecting culture, comfort, and craftsmanship.

December Issue 2025 v Food & Beverage Magazine | Page 6

THE POWER OF PREMIUM COFFEE IN HOSPITALITY In today’s hyper-competitive travel landscape, guest expectations continue to climb. According to the National Coffee Association, twothirds of Americans drink at least one cup of coffee daily, and many judge a hotel’s quality by the caliber of that cup. As travelers become increasingly discerning about sourcing, roasting, and sustainability, coffee quality has emerged as a defining detail of five-star service.

“Guests in the luxury segment today expect excellence in the smallest details,” explained Leah Miller, hospitality marketing strategist at Versys Media. “Coffee is no longer just a morning ritual; it’s an aesthetic and sensory extension of the brand.”

For Lavazza, founded in 1895 in Turin and still family-owned, that philosophy is second nature. “At Lavazza, we understand that coffee is no longer just a beverage—it’s a cornerstone of culinary and hospitality experiences,” said Daniele Foti, Vice President of Marketing, Lavazza North America. “This partnership with Montauk Yacht Club underscores our commitment to supporting the foodservice industry with products, programs, and creative inspiration that help operators differentiate their offerings and drive deeper guest engagement.”

“COFFEE IS NO LONGER JUST A MORNING RITUAL; IT’S AN AESTHETIC AND SENSORY EXTENSION OF THE BRAND.”

explained Leah Miller, hospitality marketing strategist at Versys Media.

Page 7 | Food & Beverage Magazine v December Issue 2025

A HOSPITALITY COLLABORATION BUILT ON EXPERIENCE AND ALIGNMENT ƙʔɤ‫ڑ‬ĘǸΤǸύύǸ‫ڑ֣ڑ‬ģ̇˷ʹǸ΃ˋ‫ڑ‬ǕǸɆʔʹ‫ڑ‬I˓΃ȿ‫̻ڑ‬Ǹͅʹ˷ɤͣͅʔʧ̻‫ڑ‬ΨǸͣ‫ڑ‬ conceived as a 360-degree program combining quality, storytelling, and lifestyle alignment. Across the resort, guests encounter Lavazza at every touchpoint—branded café markets, in-room espresso machines, weekend poolside activations, and custom menu collaborations that highlight coffee’s versatility.

“Lavazza challenged us to think differently about coffee— not just as a beverage, but as a dynamic culinary ingredient,” said Executive Chef Jarad McCarroll of Ocean Club Montauk. “It inspired a set of dishes that reflect my approach to cooking: rooted in creativity, driven by exceptional ingredients, and designed to surprise and delight with layers of depth and character.”

Chef McCarroll’s summer menu featured three exclusive

December Issue 2025 v Food & Beverage Magazine | Page 8

Lavazza-inspired creations: a decadent Tiramisu, a refreshing Chilled Coffee Mousse, and a sophisticated Espresso Martini

MARKETING AMPLIFICATION AND LIFESTYLE STORYTELLING

served at The Lounge at Ocean Club. These dishes quickly became guest favorites, bridging Italy’s “La Dolce Vita” sensibility with

Beyond the bean, Lavazza invested deeply in the partnership’s

Montauk’s relaxed maritime elegance.

public relations, social media, and experiential storytelling.

TURNKEY HOSPITALITY SOLUTIONS FOR OPERATORS

Throughout the 2025 season, guests enjoyed a series of curated

For hoteliers, Lavazza offers far more than coffee supply—it

•

activations:

delivers turnkey hospitality programs that combine creativity with

Lavazza cups and signature coffee cocktails from a branded

operational simplicity. From equipment and staff training to culinary development and marketing support, Lavazza tailors its approach to

pop-up cart.

•

fit each property’s unique identity.

A full café-market takeover highlighting Lavazza’s premium blends and Italian design aesthetic.

• “Hotels today need partners who can support both the creative and

Poolside Weekends featuring complimentary tiramisu in

An in-room sweepstakes QR experience inviting guests to bring “La Dolce Vita” home.

operational sides of the business,” noted Foti. “Our goal is to deliver a coffee program that enhances the guest journey while making

“By blending Italian coffee heritage with the spirit of Montauk’s

execution simple and scalable for hotel teams.”

coastal luxury, we created something truly distinctive,” said Foti.

“It’s about delivering not just a product, but a feeling—that small,

The brand’s global reputation for superior product quality and reliable service allows operators to elevate their offerings without increasing complexity—an especially valuable asset in seasonal or high-volume resort environments like Montauk.

Page 9 | Food & Beverage Magazine v December Issue 2025

perfect moment of pleasure that defines memorable hospitality.”

A CASE STUDY IN PREMIUM HOSPITALITY COLLABORATION The success of the Montauk Yacht Club partnership adds to Lavazza’s growing roster of elite hospitality collaborations, including the Four Seasons, Princess Cruises, Eataly, and global cultural events like the US Open. Each initiative underlines the company’s strategy: partner with properties and brands that share its devotion to authenticity, quality, and guest-centric storytelling.

By embedding coffee into every part of the guest journey—culinary, experiential, and emotional—Lavazza demonstrates how a thoughtful beverage program can become a powerful brand differentiator. The approach turns a morning ritual into a moment of connection and transforms an F&B partnership into an enduring guest relationship.

SETTING THE STANDARD FOR ELEVATED EXPERIENCES For Montauk Yacht Club, the collaboration reinforces its reputation as a destination that embodies casual elegance in a natural, yet sophisticated setting. For Lavazza, it exemplifies how Italian artistry can adapt seamlessly to American luxury hospitality.

As summer in the Hamptons draws to a close, the partnership continues to deliver long after checkout—one espresso, cappuccino, and affogato at a time.

Together, Lavazza and the Montauk Yacht Club have shown that the true mark of exceptional hospitality lies not only in service or setting, but in the subtle details that awaken the senses and linger in memory.

Follow the Journey www.lavazzausa.com | www.montaukyachtclub.com Social: @lavazzausa | @montaukyachtclub Tags: #Lavazza #MontaukYachtClub #BrewingElevatedExperiences #HamptonsLuxury #LaDolceVita #SummerWrapUp

December Issue 2025 v Food & Beverage Magazine | Page 10

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.

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

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