Food & Beverage Magazine - January Issue 2026 Celebrity Cover

JANUARY ISSUE 2026 COVER IMAGE Robert Downey Jr. and Craig Dubitsky 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 B LSAMO

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 organiza-tions. e o inion e ressed in ea arti e is t e o inion o its aut or, organi ation or ub i re ation r . ood e erage aga ine is not a iated with any other food and beverage or hospitality publication.

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COVER FEATURE

Contents January 2026

Inside this issue Page 5

Cover Feature

Robert Downey Jr: Happy

Page 13

Hospitality News

Hotel Emma and the Pearl

Page 17

Industry Leaders

Idahoan® Foodservice

Page 19

Dishware

Irisadre’s Sculptural Wave Plate

Page 21

Trend Forecast

3 Consumer Trends Shaping 2026

Page 23

Industry Leaders

Kitchen + Kocktails By Kevin Kelley

Page 25

Food News

Simrancooks

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Page 27

Book

Chef Lisa Dahl: Blessed By Grace

Page 31

Trend Forecast

Five Beverage Trends to Watch in 2026

Page 33

Wellness

Arctic Pur: Belly Soothing Freezer Pops

Page 35

Hospitality News

Ten Predictions for the Hospitality Industry in 2026 and Beyond

Page 37

Editor’s Top Pick

Products to Watch in 2026

Page 55

Event Highlight

Taste of the NFL 2026

Page 67

Brand Cover Feature

David Dobrik: Wavers

PAGE 55

17 PAGE

PAGE 25

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More Than a Cup: Why happy® Coffee Is Becoming a Go-To Brand for Purpose-Driven Food & Beverage Programs

happy® is a privately held, purpose-driven coffee

launch, the brand has scaled into national distribution—

company co-founded by CPG brand builder Craig

giving operators and buyers a story that feels both

Dubitsky and actor-producer Robert Downey Jr.,

scrappy and highly marketable.

positioned as “seriously delicious™” slow-roasted coffee where joy, flavor, and mental health advocacy

The company is co-founded and led by Dubitsky, known

are embedded in both the product and the

for design-led hits like Method, eos, and hello®, alongside

ownership structure.

Downey Jr., who brings cultural reach and personal credibility. Structurally, happy® stands out because of

Brand Story, Mission, and Ownership

its first-of-its-kind partnership with the National Alliance on

happy® centers its identity on the idea that good coffee

Mental Illness (NAMI). As an equity holder in the business,

should “elevate the everyday”using upbeat, conversational

the nonprofit directly participates in the brand’s

branding that emphasizes joy, daily ritual, and emotional

value creation—a powerful talking point for ESG-minded

connection rather than just caffeine content. The brand’s

retailers and hospitality groups. Strategic investors such

narrative is intentionally human, bringing joy and

as Taste Tomorrow Ventures add institutional backing to a

connection to the coffee aisle. With one of CPG’s most

cap table already anchored by mission.

powerful founders at the helm, following its early 2024

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Product, Sourcing, and Format Strategy At its core, happy® is about slow-roasted coffee engineered for a smoother, more complex flavor across multiple formats: whole bean, ground, pods, instant, and ready-to-drink cold brews and lattes. This portfolio lets the brand flex from café drip coffee and hotel breakfast programs to grab-and-go coolers, workplace micro-markets, and c-store RTD sets under a single, cohesive identity.

On the sourcing side, happy® emphasizes responsibly sourced beans, including Rainforest Alliance Certified and RAIZ Sustainably Verified coffee, meeting growing operator and retailer expectations for traceable, ESG-aligned supply chains. Origin storytelling—such as Colombia “bean to cup” content—gives F&B leaders ammunition for menu language, staff education, and guest-facing storytelling without having to build that content from scratch.

Mental Health Partnership and Built-In Purpose happy®’s partnership with NAMI is the brand’s most distinctive purpose driver. Every product features a QR code that links directly to NAMI, so those essential resources are always within arm’s reach . and connect the everyday ritual of coffee with tangible mental health support and destigmatization.

For restaurant operators, hotels, colleges, healthcare systems, and corporate dining programs, this creates a turnkey CSR narrative: a coffee program that supports mental health not just through cause campaigns, but via the brand’s very ownership model. When paired with Downey Jr.’s high-profile advocacy and storytelling, the mental health component becomes a compelling differentiator versus conventional origin- or roastbased positioning.

“From the very beginning, we wanted happy® to feel more human and less like a conventional brand. We started with great coffee and the simple belief that this daily ritual should actually make you happy. Together with investors that aligned with our mission, and NAMI as an equity stakeholder, we’ve built a brand with real heart that proves a great brand and product does not have to come at the expense of purpose.”

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“Mental health is something we all live with every day.

Our mission with happy® is to help normalize conversations around mental health in ways that feel natural and impactful.

Our partnership with NAMI ensures that with every purchase and every sip, we’re providing real support and visibility for mental health awareness.”

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Retail Footprint and Where happy® Is Carried

Walmart, Amazon, and DTC: happy® is available in

happy® has moved rapidly into national scale, with tens of

select Walmart doors and on Walmart.com, Amazon, and

thousands of points of distribution across mass, grocery,

through its own website, giving consumers multiple re-

club, and e-commerce channels. Key partners and

order pathways and enhancing brand familiarity.

platforms include: This omnichannel presence means Food & Beverage Target: Over 1,000 stores and Target.com, offering

decision-makers can treat happy® as a recognized,

ground coffee, pods, instant, cold brews, and flavored

nationally available brand with the scale to support chain-

lattes, plus limited collaborations like the happy® x BERO

wide programs while still telling a new, joyful coffee story

“Eternal Hoptimist” coffee that bridges coffee and non-

at the local level.

alcoholic beer culture.

Marketing Engine and Relevance for F&B Leaders Albertsons Companies: RTD vanilla, caramel, and

happy®’s marketing strategy blends celebrity storytelling,

mocha lattes and cold brews rolling across 11 divisions

mission messaging, and retailer-specific content to drive

and roughly 2,000-plus Albertsons banners (Albertsons,

both consumer pull and buyer confidence. Target’s

Safeway, Vons, Jewel-Osco, Shaw’s, Tom Thumb, and

“Behind the Brand” feature frames happy® as a joyful,

others), significantly expanding happy’s® refrigerated

accessible, values-driven coffee brand, giving retail and

footprint.

foodservice partners a ready-made narrative to echo in their own channels. PR campaigns emphasize rapid

Kroger and banners: Products such as the astonishing

distribution growth, the NAMI equity structure,

dark roast coffee happy pods™ listed at Kroger, extending

and the RTD coffee opportunity, positioning happy® at the

reach into the largest grocer in the U.S., with more to

intersection of better-for-you, functional, and

come in the coming months.

purpose-led beverages.

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Limited-run collaborations, seasonal SKUs, and cross-category tie-ins (like the BERO partnership) show a brand built for innovation that retailers and operators can leverage for endcaps, LTOs, lobby features, or seasonal menu drops. For restaurant owners, hospitality executives, and CPG buyers, the net result is a coffee platform that delivers more than a commodity cup: it offers a story-rich, ESG-aligned, celebritybacked brand that can enhance menu positioning, guest engagement, and internal CSR narratives in one move.

“Purpose and innovation drive real results.

We take pride in responsibly sourcing our coffee beans and love creating special retail moments, fun collaborations, and new flavors that give people a reason to stop, try something new, and come back again. For us, it’s about taking coffee out of the commodity lane and turning it into something people actually connect with — and something that genuinely moves the needle.”

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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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HOTEL EMMA AND THE PEARL: A Treasure Map to San Antonio’s Culinary Soul

There is a moment, usually just after sunset, when the Pearl campus along the San Antonio River feels less like a redeveloped industrial site and more like a self-contained city of fine food. Lights glow from former brewery buildings, the air smells of wood smoke and fresh bread, and at the center stands Hotel Emma, a 146-room luxury hotel that has become the spiritual and literal anchor of this gastronomic neighborhood.

A UNESCO city of flavor In 2017, San Antonio was designated a UNESCO Creative City of Gastronomy, recognizing its deep, multicultural food heritage and making it one of only two such gastronomic cities in the United States, a place where Native American, Mexican, African American, and European traditions have simmered together for centuries and where contemporary chefs now carry that legacy forward. Against that backdrop, Hotel Emma and the Pearl function as a kind of living salon for the city’s food culture, translating a global honor into a hyper-local, walkable experience.

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A Michelin-keyed standard of luxury Hotel Emma’s recent Two-Key distinction from the Michelin Guide confirms what chefs, mixologists, and frequent guests have known for years: this is one of the most thoughtfully executed hotels in North America. Marking its 10th anniversary, the hotel has entered its second decade not as a nostalgic success story but as an evolving standard-bearer for Texas hospitality, celebrating a decade of partnerships with local makers, sophisticated travelers, and the Pearl community that helped shape its identity. Built into the 19th-century Pearl Brewery, its public spaces juxtapose original steel tanks and brickwork with the layered warmth of Roman and Williams design, yielding an atmosphere that feels equal parts industrial archive and private club. Upstairs, 146 rooms and suites stretch across the historic brewhouse and the newer River Cellars, with features such as clawfoot tubs, handmade Spanish tile, Frette linens, and custom South Texas textiles that ground the experience firmly in place.

Luxury here is expressed through small, almost cinematic gestures.

Guests receive a wooden token for a welcome cocktail, redeemable in the hotel’s library, where a 3,700-volume collection from a local historian lines the shelves and morning coffee is poured each day.

The in-room “Ice Box” and pantry function as miniature South Texas markets, stocked with locally made provisions that invite a midnight mezcal, a riverfront picnic, or a pre-dinner aperitivo drawn straight from the

region’s makers. A rooftop pool with its own converted Pearl beer truck serving snacks and frozen cocktails, complimentary cruiser bikes, a house car, and a dedicated culinary concierge all reinforce the feeling that every detail has been shaped around how guests eat, drink, and move through the city.

Supper, Sternewirth, and food as identity Hotel Emma’s culinary personality begins within its own walls. Supper, the hotel’s American eatery overlooking the river, takes the familiar grammar of Texas cuisine—Gulf seafood, borderland chiles, Hill Country produce—and rewrites it with a light, contemporary hand.

Menus pivot with the seasons but keep a steady focus on regional sourcing, crisp technique, and dishes that read indulgent while landing surprisingly restrained, the kind of cooking that invites a second visit rather than just a single occasion.

Sternewirth, the soaring bar and club room tucked into the old brewhouse, turns the pre-dinner and nightcap rituals into defining experiences of a stay. Under high ceilings and original steelwork, guests sink into leather settees with cocktails that nod to local ingredients and brewery history, supported by a bar menu that comfortably blurs the line between “snack” and “small plate.”

Downstairs, Larder inhabits the former cellar as a European-style grocery and café, where charcuterie, prepared foods, wines, and baked goods serve both hotel guests and Pearl regulars; it is an ideal place to see the neighborhood’s makers in quiet conversation over coffee.

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These venues, taken together, are less about a single headline-grabbing restaurant and more about culinary immersion. The same sensibility that seasons a poolside ceviche or a Sternewirth signature cocktail is evident in the turndown macarons, the pastries in Larder, and the locally roasted coffee that appears throughout the property. For a food-focused traveler, it means the first and last bites of the day can be as considered as any tasting menu in town.

A Michelin-marked campus at the doorstep Step outside Hotel Emma and the Pearl unfolds as a tightly woven campus of restaurants, bars, markets, and classrooms, many of them now bearing the imprimatur of Michelin.

Within a walkable radius, guests find Michelin-starred dining rooms, Bib Gourmanddesignated favorites, and a host of guide-listed venues, creating a rare concentration of culinary talent in a compact, historic district. That mix is amplified by the presence of the Culinary Institute of America at Pearl, which adds a steady current of young cooks, continuing education, and collaborative events to the neighborhood’s daily rhythm.

Just as important as the stars are the styles. Brasserie Mon Chou Chou offers Frenchinflected comfort, Boiler House explores Texas ranch cooking in a former boiler room, while Jazz, TX combines live music with serious food and cocktails in an underground club.

At Pullman Market, one-Michelin-star Nicosi turns dessert into theater with an intimate, reservation-only experience that underscores just how ambitious the Pearl’s dining scene has become, sitting alongside fellow star-holder Isidore and Bib Gourmand favorite Mezquite to make this compact campus feel like a curated cross-section of San Antonio’s finest tables.

Pullman Market and the maker ecosystem If Hotel Emma is the Pearl’s drawing room, Pullman Market is its bustling pantry. Conceived as a next-generation food hall and marketplace, Pullman brings butchers, bakers, cheesemakers, and chefs under one roof, turning grocery shopping into a fully immersive, sensory experience. Here, visitors can sample regional specialties, buy ingredients direct from producers, and watch as new concepts and collaborations find their footing in front of an engaged, knowledgeable audience.

Pullman also houses headline-making restaurants of its own, including Isidore, which has drawn national attention and signaled that Pearl’s newest wave of openings is matching the ambition of its established stars. Many of the products and partnerships incubated at Pullman cycle back into Hotel Emma, appearing in minibar selections, cocktail components, amenity gifts, and special menus, creating a tight loop between guest experience and local food economy. For a magazine audience, this is where the story deepens: this is not just a luxury hotel perched beside a dining district, but a fully integrated ecosystem where the line between guest and local blurs over a loaf of bread, a bottle of Texas olive oil, or a chef’s counter tasting.

Why food travelers come—and stay After a decade, Hotel Emma still holds the attention of a discerning public because it understands that modern luxury is as much about narrative and flavor as square footage and thread count. The Two-Key recognition, the Michelin-starred neighbors, the UNESCO Creative City of Gastronomy designation, and the constant evolution of Pullman Market and the wider Pearl campus all point in the same direction: this is where San Antonio’s culinary identity is being written in real time.

When booking a room at Hotel Emma, and you are not simply reserving a bed in a beautiful building and treated like royalty; you are securing backstage access to one of the world’s UNESCO-designated gastronomic cities, with a Michelin-validated hotel as your base, a market full of makers as your pantry, and an entire campus of restaurants, bars, and classrooms as your playground. In Texas, there may be bigger properties and flashier districts, but for those who travel by taste, the Pearl—with Hotel Emma at its heart—is the brightest expression of a city officially recognized for the power of its food.

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IDAHOAN® FOODSERVICE: SCRATCH-QUALITY POTATOES BUILT FOR TODAY’S KITCHENS In today’s foodservice environment, operators are constantly balancing guest expectations with the realities of running a kitchen. Diners continue to look for familiar, comforting dishes made with care, while back-of-house teams face labor shortages, tighter margins, and the need for consistent execution across every shift. That gap between expectation and execution is where Idahoan has long focused its attention.

The brand’s approach begins with a commitment to quality at the source. Using Idaho-grown potatoes and a proprietary Fresh-Dried® process, these products are crafted to deliver the flavor, texture, and appearance of potatoes made from scratch.

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By removing unnecessary prep steps and reducing variability, operators gain a reliable foundation that performs the same way day after day, without sacrificing the comfort and familiarity guests expect to see on the menu.

Consistency is especially critical across foodservice segments.

Whether serving healthcare and education settings or operating within hospitality and restaurant environments, kitchens need solutions they can trust. Creamy mashed potatoes, versatile shreds, and hash browns are designed to hold up under realworld conditions, producing dependable yields and plated results that meet expectations for both flavor and quality.

That reliability allows operators to focus less on managing outcomes and more on delivering a positive dining experience.

At the same time, performance in the kitchen matters just as much as what ends up on the plate. With simple preparation and predictable results, these potato solutions help reduce strain on back-of-house teams. Fewer steps and shorter prep times support efficiency during busy service periods, while consistent performance minimizes rework and waste. The result is a smoother workflow that helps kitchens stay on pace without compromising standards.

challenges in mind, focusing on solutions that balance quality, efficiency, and dependability. It is an approach shaped by real kitchen needs, not idealized scenarios.

Ultimately, confidence is what matters most. Confidence that each dish will deliver the same satisfying result. Confidence that the kitchen can keep up, even on its busiest days. And confidence that operators can serve food they are proud to put in front of their guests. That is the value Idahoan brings to foodservice, scratch-quality potatoes made practical for today’s kitchens.

Over decades of experience in foodservice, Idahoan has built its reputation as a partner that understands the pressures operators face. The brand continues to evolve its offerings with those

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Irisadre’s Sculptural Wave Plate Brings Movement to the Modern Table There’s a quiet poetry to the way Irisadre approaches design. Founded by Rachel Hugh, the brand was born from a love of food, form, and the small rituals that make gathering feel meaningful. Its debut collection crafted in small batches between Ojai, California and Portugal translates that sensibility into tableware that feels both sculptural and lived-in. The Sculptural Wave Plate, one of the collection’s centrepieces, captures that balance perfectly.

The piece is hand-formed by artisans who work intuitively with the clay, shaping soft, undulating curves that echo the movement of fabric or the natural topography of land. Each plate is made from regionally sourced, lead-free clay and finished in a matte glaze that settles uniquely across every surface. The result is an object that feels simultaneously organic and intentional: no two plates are ever quite the same.

Designed for versatility, the Sculptural Wave Plate moves seamlessly from display to dining. It serves as a modern platform for charcuterie, crudités, fruit, or fresh bread but its form also allows it to exist as a standalone object, a piece of functional art for the home. The subtle height and flowing edges invite light and shadow to play across the glaze, giving the impression of motion even when still.

It’s the kind of design that doesn’t shout for attention, but holds it.

For Irisadre, craftsmanship is as much about rhythm as it is about technique.

The brand’s process favours slow, deliberate creation over mass production.

Each ceramic passes through many hands from forming and carving to glazing and firing ensuring every mark tells part of the story. The imperfections are intentional; they are the traces of touch that define handmade work.

In a world of uniformity, that individuality has become Irisadre’s signature.

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Irisadre’s work sits at that intersection: rooted in functionality, elevated by form.

The Sculptural Wave Plate also reflects a growing cultural shift in the way we think about tableware. As more people seek connection through food and design, the objects that support those experiences are gaining emotional value. Irisadre’s work sits at that intersection: rooted in functionality, elevated by form. It encourages a slower approach to dining, where presentation is as much about feeling as it is about aesthetics.

Rachel’s background in creative direction and brand storytelling is evident in every detail. The Wave Plate, like the rest of the collection, is designed not only for use but for the visual language it creates in homes, restaurants, and studios. Its timeless, sculptural silhouette makes it adaptable to a range of interiors from minimalist spaces to those rich in texture and warmth. The piece invites styling; it becomes part of a narrative rather than just another object on the table.

Sustainability and locality sit quietly beneath the brand’s ethos. All materials are regionally sourced and non-toxic, and production runs remain intentionally small to minimise waste. The goal isn’t to flood the market it’s to offer pieces that are cherished and used daily, forming part of a ritual of gathering. As Rachel often says, Irisadre’s ceramics are “made to be lived with and loved.”

Since its launch, the brand has quickly found a following among designminded consumers, chefs, and stylists who value craftsmanship and story. The Sculptural Wave Plate, in particular, has become a signature piece appearing in home settings, editorial tablescapes, and concept stores that champion the new wave of artisan-made objects. It embodies Irisadre’s commitment to beauty that lasts, form that serves, and craft that connects.

In the end, what makes the Sculptural Wave Plate stand out isn’t its shape alone it’s the feeling it evokes. There’s a quiet depth to its presence, a reminder that the most memorable design often begins with the simplest intention: to make the everyday feel extraordinary.

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Consumer Trends Shaping 2026 1 Hydration Fuelled by the rise of fitness culture, new research findings and environmental factors, hydration has emerged as a star focus across product development. Its impact spans energy, cognition, mood and even skin health – making it a prime catalyst for innovation. New rehydrating launches are packed with electrolytes, minerals and salts designed to replenish and restore.

Some forward-thinking retailers are harnessing this phenomenon already. Take Whole Foods Market’s 2025 food trend predictions, which spotlight hydration, highlighting “popsicles with electrolytes, sparkling coconut water, chlorophyll water and even protein water” as ones to watch. Naturally, beverages are ripe for innovation – noteworthy product development includes US brand Unwell Hydration’s offering of rapid replenishment and focus via 700mg of electrolytes, B-complex vitamins and green coffee extract. Yet questions remain: for example, how will consumers respond to electrolyte infused alcohol? Already testing these waters are brands including Alcolyte (US), Lolo (Canada) and Postgame (US).

Meanwhile, magnesium – the most searched term on British health and wellness retailer Holland & Barrett’s website last year (The Wellness Trends Report, 2024) – is essential for balancing electrolytes and supporting mental and muscular relaxation. Recognising its commercial potential, US chemical company Lubrizol has introduced Magshape microcapsules: a fast melt powdered nutraceutical delivering 250mg of magnesium in a palatable format. Magnesium’s rise is set to accelerate further as consumers become more familiar with its benefits.

Whilst electrolytes are appealing to greater numbers of consumers beyond the fitness realm, progressive products designed for workout hydration are entering the market at pace, too. Canadian start-up Maple3’s 100% organic maplewater-based hydration drinks contain no added sugar and a host of naturally occurring bioactives, electrolytes and minerals. Multifunctional sports hydration products are also trending. US start-up Flyte markets a duo of powdered clear whey protein powders with electrolytes, whilst supplement brand For Wellness (also US) has launched new Hydration Recovery Gummies with electrolytes and antioxidant blueberry extract. Elsewhere, UK sports nutrition brand Warrior’s new electrolyte powder also contains creatine, and US start-up Hydra’s electrolyte ice pops are designed to be a cooling and hydrating post-workout snack.

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2 The Peripheral Ozempic Effect GLP-1s like Ozempic and Wegovy aren’t just changing appetites, they’re igniting fresh demand for functional foods and drinks that feel aligned with weight-loss goals. This viewpoint is echoed by Swedish digital health app Lifesum which says that functional ingestibles could come in the form of green teas featuring catechins that boost natural GLP-1 secretion for appetite control, as well as protein-enriched coffee and energy drinks (offering satiety and muscle support).

Meanwhile, as tastebuds evolve, for many, meat, fried foods, sweets and alcohol are diminishing in appeal. In their place: vegetables, lean proteins, fibre and healthy fats are being more keenly embraced. Resultantly, kitchen pantries may need to evolve to accommodate more fresh produce, plant-based staples and functional foods.

In turn, this more intentional way of eating could reduce food waste, fuelling demand for vacuum sealers, convenient composting systems and food optimisation apps. Additionally, modest appetites also mean fewer elaborate meals, with measured meal kits and nutrient dense snacks gaining traction amongst consumers seeking no-fuss nutrition. Even celebrations may be reshaped – mini bottles of alcohol could become the compromise for wellness minded households.

In some Ozempic households, weight loss is proving contagious, while solo eating has also risen.

From this, we note a potential deterioration in communal at-home meals as individuals focus on their needs first, and socialisation second.

3 Inflammation Nation One of the most powerful forces shaping the next era of wellness innovation, inflammation has shifted from a clinical concept to a cultural driver. It’s now the motivating goal behind many recovery products, longevity supplements and functional foods. In line with this, expect renewed focus on anti-inflammatory nutrients like omega-3s, polyphenols, curcumin, turmeric and ginger, alongside more rejection of ultra-processed foods.

A study published in 2025 by researchers at the University of Catalonia found that taking 1-4g of curcumin, a polyphenol found in turmeric, could help reduce muscle damage and inflammation following rigorous exercise, helping with recovery. A new product here comes from Australian nutrition brand Kurk, whose dissolvable Sport Recovery tablets contain curcumin, electrolytes and echinacea to support immunity and resilience.

A recent review by researchers at the Ohio State University Wexner Medical Center found that ginger can target the 12 hallmarks of ageing, including inflammation, oxidative stress, mitochondrial dysfunction and nutrient imbalances.

We’ll also see inflammation management inspire new product development in unlikely sectors. Probiotic beer is attracting consumer interest thanks to innovations like Oh My Guts!

by Singapore’s Probicient, a product spin-off by the National University of Singapore, brewed using a unique fermentation method. Each bottle offers more than a billion probiotic cultures.

Also leaning into wellbeing, researchers at Carlsberg have brewed a crimson beer using red barley, which is rich in anthocyanins – antioxidant compounds that give it its colour and are being studied for their potential effects on inflammation and brain health.

About Stylus Stylus is the trends intelligence partner for forward-looking brands and agencies. We forecast consumer futures to empower confident decision-making and inspire successful innovation. With Stylus, members make real-world impact and build business value, creating better futures for your business, people and the planet.

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SOUTHERN CHARM & COMFORT FOOD ARRIVES IN MIAMI: KITCHEN + KOCKTAILS BY KEVIN KELLEY OPENING JANUARY 17, 2026

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Miami, Florida – Kitchen + Kocktails by Kevin Kelley offers elevated Southern soul food, handcrafted “Kocktails”, high-energy dining, and signature “Welcome Home” hospitality. After thriving in six other U.S. cities, the restaurant brings its modern take on authentic American Southern comfort food to Miami. Guided by the belief that every guest should feel at home from the moment they walk in, Kitchen + Kocktails by Kevin Kelley is known as much for its warm, welcoming atmosphere as its flavorful dishes and creative “Kocktails”, setting a new standard for Southern cuisine and hospitality in the Magic City.

“We’re excited to bring this concept to Miami – a city that feels like home,” says founder Kevin Kelley. “The diversity, the culture, the energy, there’s nothing like it. With Kitchen + Kocktails by Kevin Kelley, we want to bring Miami the very best in Southern comfort food and hospitality, creating a space where everyone feels welcome.”

Founder Kevin Kelley, a Dallas-based attorney & hospitality entrepreneur is the force behind this rapidly expanding national restaurant group.

Miami marks the seventh location of the concept, following success in Dallas, Chicago, Washington, D.C., Charlotte, Atlanta, and most recently Philadelphia. In addition to Kitchen + Kocktails by Kevin Kelley, the portfolio also includes KANVAS by Kevin Kelley, a multi-level sports bar and Club VIVO, a Latin nightclub, both located in Dallas, Texas.

The Wynwood location will boast over 8,000-square-feet of dining space and features a signature Blue Onyx Bar, known for its bold, luminous design.

Guests can also expect to find the restaurant’s signature, spectacular Rose Wall, a core brand element across all locations, and the perfect photo spot to mark the occasion. The space will blend modern luxury with Southern warmth, incorporating rich textures, dramatic lighting, and vibrant artwork that creates a sense of culture and community.

The scratch-made menu features more than 50 rich and elevated Southern comfort favorites, showcasing dishes like Shrimp and Grits, Fried Chicken and Waffles, Southern Fried Catfish, Caribbean Jerk Lamb Chops, Candied Yams, Mac and Cheese, Collard Greens, Fried Green Tomatoes, Seafood Gumbo, Blackened Salmon, and many more guest-favorites. The beverage program shines with hand-crafted “kocktails” including True Flame, a fiery concoction of premium spirits, warm citrus, and spice built over a torch-kissed orange peel, crafted tableside with a live fire presentation, a Blackberry Margarita, and the Peach D’usse Frose, among others.

Reservations for Kitchen + Kocktails by Kevin Kelley are available at kitchenkocktailsusa.com/miami. The restaurant will open to the public on Saturday, January 17. Located at 2838 NW 2nd Avenue in Miami, Kitchen + Kocktails by Kevin Kelley will have a 208 seating capacity. Follow on social media @kitchenkocktailsusa.

The scratch-made menu features more than 50 rich and elevated Southern comfort favorites, showcasing dishes like Shrimp and Grits, Fried Chicken and Waffles, Southern Fried Catfish, Caribbean Jerk Lamb Chops, Candied Yams, Mac and Cheese, Collard Greens, Fried Green Tomatoes, Seafood Gumbo, Blackened Salmon, and many more guest-favorites.

January Issue 2026 v Food & Beverage Magazine | Page 24

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A New Kind of Pantry Staple:

How Simrancooks Is Redefining Heritage, Convenience, and Flavor In a food industry crowded with shortcuts, additives, and fleeting trends, Simrancooks stands out by doing something deceptively simple: bringing back the soul of home cooking. Founded by New York–based entrepreneur and designer Simran Khiantani, the brand takes its inspiration from a remarkable source—her mother-in-law’s deeply rooted, decades-old recipes from Spain’s Canary Islands. What began as a family story, a jar of sofrito shared across generations, has evolved into one of the most compelling new voices in the modern condiment space.

At the heart of the brand is The Mother Mix, a vibrant, slow-cooked sofrito made with fresh vegetables, garlic, and warm spices. The recipe traces back more than fifty years to Simran’s mother-in-law, affectionately known as “Mummy,” who perfected her

Page 25 | Food & Beverage Magazine v January Issue 2026

sauces long before artisanal condiments became a trend. The Mother Mix was meant to make everyday meals effortless—a philosophy the brand embraces wholeheartedly. Today, Simrancooks offers a growing family of products, including The Red Drizzler, available in hot and mild, and The Red Hot Honey Drizzler.

While the flavors are rooted in history, the brand’s approach is distinctly modern. Simrancooks bridges the gap between authenticity and accessibility, proving that traditional cooking doesn’t need to be complicated. In a world where customers want both convenience and connection, the company offers an unexpected solution: jars that feel like home but act like a culinary shortcut.

These sauces aren’t just condiments—they are meal starters, flavor builders, and creative catalysts. With just a cupful of The Mother Mix, a weeknight dinner can transform from routine to remarkable. From paellas and stews to tacos, dips, and marinades, consumers regularly share that the product “rescues” their meals and expands their repertoire. The Red Drizzler, inspired by Canary Islands mojo rojo, has quickly developed a cult following of customers who use it on everything from eggs and avocado toast to grilled meats, roasted vegetables, and even pizza. Meanwhile, the Red Hot Honey Drizzler brings a sweet-heat balance that feels both familiar and delightfully new.

Yet what truly differentiates Simrancooks in a saturated market is its dual identity as both a flavor brand and a design-forward CPG company. Simran’s background as the founder of KAKHI Designs—a luxury stationery and branding studio—deeply informs the brand’s visual language. Each jar is thoughtfully crafted, from typography to color palette, evoking the warmth, vibrancy, and earthiness of the Canary Islands. It is a rare moment when a condiment looks as good on a dinner table as it tastes on a plate.

Simrancooks products are available online through Amazon and Shopify and are steadily gaining traction with regional retailers, specialty markets, and in a national supermarket chain in 2026.

With the rise in consumer interest in global flavors, convenient cooking solutions, and better-for-you ingredients, Simrancooks sits at a strategically advantageous intersection. The brand responds to the growing demand for authentic, time-saving products that don’t compromise on quality.

Simrancooks is built around the values of culture, creativity, and connection— three pillars that guide its innovation pipeline and customer experience.

Each jar is vegan*, gluten-free, dairy-free, and free of preservatives and added sugars*, giving retailers the versatility they want and customers the clean labels they expect (*except for The Red Hot Honey that is not vegan and contains sugar with the addition of honey).

Yet despite this momentum, the brand maintains a grounded, human approach. Simrancooks is built around the values of culture, creativity, and connection—three pillars that guide its innovation pipeline and customer experience. New products are thoughtfully developed, tested across family kitchens, and shaped by the belief that cooking should bring people closer, not overwhelm them. The brand’s mission remains clear: to help anyone, regardless of skill level, prepare meals that feel personal, joyful, and satisfying.

In a marketplace driven increasingly by speed, Simrancooks invites consumers to slow down—not in the kitchen, but at the table. It restores the idea that even a simple meal can carry heritage, emotion, and artistry.

With every jar, it shares a piece of a family’s legacy and a vision for what modern food brands can be: rooted in tradition, elevated by design, and devoted to making everyday cooking feel effortless.

January Issue 2026 v Food & Beverage Magazine | Page 26

LISA DAHL

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BLESSED

by GRACE Lisa Dahl: Blessed By Grace shares the inspiring journey of chef and restaurateur Lisa Dahl, who turned personal tragedy into a thriving culinary career in Sedona, Arizona. After the devastating loss of her son Justin, who was murdered in the 1990s while helping someone in need, Lisa found healing through cooking. In 1995, she moved to Sedona and opened her first restaurant, Dahl & Di Luca Ristorante Italiano, as a tribute to their shared love of cooking. Over the next nearly 30 years, she expanded her business to six acclaimed restaurants (Mariposa Latin Inspired Grill, Butterfly Burger, Cucina Rustica, and two locations of Pisa Lisa Wood Fired Pizza), each dedicated to preserving Justin’s memory.

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Lisa Dahl: Blessed By Grace offers a heartfelt look at Lisa’s resilience, spirituality, and passion for cooking, which has brought comfort and joy to so many while keeping her son’s memory alive.

Since opening Dahl & Di Luca -- whose enduring excellence led to her Sedona restaurant expansion, including Mariposa being an instant hit -- Lisa has cooked for tens of millions of people with nearly 500,000 people dining at her six restaurants every year.

Dahl Restaurant Group is now one of the largest employers in Northern Arizona with its 300 employees.

Lisa Dahl is a trailblazer who has transformed the unimaginable loss of her beloved son Justin into a perseverance to serve others. Through her dedication to nourishing families and friends dining at her restaurants and humanitarian community outreach, Lisa is a beacon of light to those who have suffered inconceivable tragedies. Lisa Dahl: Blessed By Grace unveils her story like never before, offering audiences an up-close portrayal of a life embattled with hardship and salvation.

James Beard Award-winning Eric Wolfinger’s documentary short film, Lisa Dahl: Blessed By Grace, won at Indy Short International Film Festival the “Indiana Spotlight Award” and “Indiana Spotlight Audience Choice Award,” following its debut at the Sedona Film Festival on March 1, 2025. The film also won “Best Culinary Short Film” at Coronado Island Film Festival, as well as has screened at Burning Man 2025, Newport Beach Film Festival, Cordillera Film Festival, and Heartland Film Festival.

In the crimson glow of Sedona’s red rocks, a new chapter of humanitarian efforts begin with the official launch of The Lisa Dahl Foundation, a 501(c)(3) organization. Among the Southwest’s most decorated chefs, restaurateur Lisa Dahl sets forth a highimpact initiative to restore food insecurities throughout Native American communities in her home state of Arizona. For 30 years, Dahl has shaped Sedona’s dining scene into a global destination with her six restaurants all residing on sacred land from Native American tribes of the Hopi, Navajo, Tonto Apaches, and Yavapai people. The Lisa Dahl Foundation is a call to action to give back and help alleviate the profound needs facing Arizona Natives who have long suffered economic and nutritional inequities.

The Lisa Dahl Foundation is rooted in love, service, and the resilience of a mother whose grief has grown into a movement.

After the devastating loss of her son Justin, Lisa found healing through cooking. Her devotion to nourishing people in need and those who came before us inherently traces the soul of Lisa’s three decades of work.

The cornerstone of The Lisa Dahl Foundation is Soup Hope, the Universal Soup of Love, which delivers nearly a days-worth of nutrition in every cup. Developed by Chef Lisa Dahl and served at Mariposa Latin Inspired Grill, Soup Hope is a plant-based, glutenfree, Minestra that blends 27 organic heirloom beans and legumes with vibrant vegetables, fresh herbs, and restorative spices.

The result is a flavor-rich soup designed to provide immediate sustenance and comfort to those who need it most.

Lisa Dahl is a trailblazer who has transformed the unimaginable loss of her beloved son Justin into a perseverance to serve others. Through her dedication to nourishing families and friends dining at her restaurants and humanitarian community outreach, Lisa is a beacon of light to those who have suffered inconceivable tragedies.

January Issue 2026 v Food & Beverage Magazine | Page 28

The Foundation’s first mission with Soup Hope will serve impoverished Native American communities across Arizona, where food deserts, limited access to fresh ingredients, and systemic inequities have left thousands vulnerable. Each serving delivers warmth, dignity, and the reassurance that no one facing hardship is forgotten. Soup Hope offers a lifeline to Native American communities and reminds us that nutritious food is a fundamental right.

Soup Hope initially rolls out to Native American lands as a wholesale product ready to be shipped for immediate impact. Lisa and her team are hard at work developing a shelf-stable retail jarred Soup Hope that delivers the highest standards of consistency, nutrition, and care. Soup Hope not only feeds hunger but also fuels a sustainable model in which retail sales will directly support and expand the Foundation’s humanitarian outreach.

Complementing Soup Hope is Justin’s Garden & Kitchen, a regenerative culinary program offering garden-to-table food production, culinary skills training, and pathways to employment for vulnerable populations, including Native communities, justice-impacted individuals, and people rebuilding their lives after addiction.

Compassion is the most powerful ingredient we possess, and real, tangible giving -- changes lives.

Page 29 | Food & Beverage Magazine v January Issue 2026

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Ashley Lam

is a fresh craft-juice leader and VP of Marketing at Natalie’s / Perricone Farms.

Beverage Trends to Watch in 2026

By Ashley Lam, Vice President of Marketing, Natalie’s / Perricone Farms

As we watch as beverage programs continue to evolve, operators and bartenders are redefining what it means to pour something special. In 2026, drinks will increasingly blur the line between culinary craft and beverage service, with premium juices playing a starring role. Below are five trends poised to shape menus next year. You’ll notice each one is an opportunity for operators to elevate flavor, occasion, and guest hospitality.

1

Holiday Pop-Up Bars Go Culinary Seasonal activations are moving beyond being gimmicky. Instead of novelty cocktails alone, restauranteurs and beverage directors are building chef-driven pop-ups that showcase limited-run mocktails and warm, health-forward creations.

Think spiced apple cider finished with a whisper of star anise, or a hot carrotginger toddy that goes down like a light soup in a glass. These cozy, Instagramready activations give culinary teams a stage to present premium juices as core ingredients, not just afterthoughts. It also allows mixologists an opportunity to test menu concepts in a live customer environment.

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2

Sober Takeovers Feel Celebratory It’s not a passing fad. We’re seeing the sober-curious movement continuing to mature and grow in popularity. Rather than a subtraction, alcohol-free nights are being programmed as thoughtful additions: sensory, layered, and celebratory. Minimal-ingredient, single-fruit juices bring depth and nuance to mocktails in ways simple syrups and bitters cannot. Juices like tangerine, pineapple-kale blends, and beet-forward mixes add texture, brightness, and palate complexity. For operators, a well-curated nonalcoholic lineup expands guest inclusivity and opens new revenue streams without diluting existing culinary standards.

3

Snackable Sips Create Tasting Moments Menus are borrowing from the wine world with “snackable sips”: small-format juice flights paired with bite-sized accompaniments. Four-ounce pours of orange, pineapple-kale, or carrot-ginger allow guests to taste finishing-grade juices the way they would a flight of wines or beer. Then, to understand how a juice can elevate a dish, these flights are finished with an edible fruit or vegetable garnish. These pairings are especially effective at brunch and daytime programming, enticing guests to explore and trade up their beverage experience.

4

Floral Wine Mimosas — Elevated Brunch Staples It’s exciting to see mimosas evolve beyond orange juice and prosecco. Floral wines, those with elderflower, hibiscus, or jasmine notes, can be paired with premium orange, tangerine or pineapple juice to create an elevated, brunch-worthy pour. These combinations add aromatic complexity and visual appeal, and they lend themselves to seasonal variations that keep brunch menus fresh and newsworthy.

5

Loaded Waters & Functional Mixers Rise Hydration will be getting the gourmet treatment. “Loaded waters” and mocktails enhanced with fruit, electrolytes, or prebiotics are moving from niche wellness bars into mainstream menu programming. Clean, nutrient-dense juices function as natural mixers, contributing vitamin C, antioxidants, and real fruit flavor without relying on the artificial additives consumers have grown wary of. For operators focused on attracting wellness-forward guests, these mixers provide both functional benefits and culinary legitimacy.

Taken together, these trends signal a broader shift: beverages are no longer ancillary to food; they are an extension of your kitchen’s craft. For operators who embrace thoughtful sourcing and culinary technique, premium juices offer a versatile tool to elevate menus, expand guest experiences, and stay ahead in a rapidly evolving marketplace.

January Issue 2026 v Food & Beverage Magazine | Page 32

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INTRODUCING ARCTIC PUR: BELLY SOOTHING FREEZER POPS

FIRST OF ITS KIND FREEZER POPS TO HELP SOOTHE NAUSEA

Page 33 | Food & Beverage Magazine v January Issue 2026

Arctic Pur is proud to announce the launch of its lowsugar, lemon ginger freezer pops, the first of its kind freezer pops, thoughtfully crafted to bring comfort and a refreshing, natural way to soothe nausea.

Inspired by real life (and real stomachs), Arctic Pur’s freezer pops are made with real ginger and lemon and are free from high fructose corn syrup, dyes, or artificial sweeteners.

Arctic Pur is the first of its kind, launching with a low sugar, low calorie freezer pop; with only 15 calories and 3g of sugar per freezer pop. With immune boosting ingredients, Arctic Pur’s lemon ginger freezer pops are a refreshing way to help ease nausea and bring bellies back to balance.

“Arctic Pur creates simple, safe, and satisfying treats crafted to make everyday comfort a little easier, and a lot more delicious,” said Andrea Gadsby, founder of Arctic Pur. “With real ingredients and refreshing flavor, we believe in products that make you feel good from the inside out.”

BENEFITS OF ARCTIC PUR: Digestive Support: ginger naturally supports digestive wellness.

Supports Immunity: packed with ingredients known to support your immune health.

Perfectly Refreshing: the combination of lemon and ginger creates a cooling, vibrant flavor that’s perfect for any occasion.

Arctic Pur lemon ginger freezer pops are shelf-stable and available in a 10-count box. The freezer pops are available to pre-order online at www.arcticpur.com and free shipping is included on every order, shipping within the continental United States.

ABOUT ARCTIC PUR At Arctic Pur, we believe that comfort should be simple, safe, and taste amazing. Inspired by real life (and real stomachs), we created our low sugar, lemon ginger freezer pops as a refreshing way to help you feel balanced when life gets a little wobbly.

Whether it’s expectant moms navigating the ups and downs of pregnancy, kids recovering from a bug, GLP-1 users adjusting to their new wellness routines, or anyone who’s just having “one of those queasy days,” Arctic Pur is here with something cool, calm, and flavor-forward.

Made with real ginger, real lemon, and really good intentions, our pops offer a gentle moment of refreshment — no complicated ingredients, no overthinking, just an easy way to take a deep breath (and a delicious bite).

Because sometimes the best thing you can do for yourself is pause, chill, and let the pop do its thing.

Because sometimes the best thing you can do for yourself is pause, chill, and let the pop do its thing.

January Issue 2026 v Food & Beverage Magazine | Page 34

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Ten Predictions for the Hospitality Industry in 2026 and Beyond: Insights from Cayuga Hospitality Consultants’ Annual Conference 2025 At Cayuga Hospitality Consultants’ Annual Conference 2025, industry leaders examined where hospitality is headed and how to prepare for the next era of change. From AI integration and workforce evolution to shifting insurance markets and event space innovation, the conversation revealed a mix of challenges and opportunities.

1. AI Will Become the Industry’s Backbone, Not a Buzzword

3. Insurance Costs Will Climb, and Coverage Will Shrink

Artificial intelligence is no longer futuristic—it’s functional.

Hotels are already utilizing AI to integrate siloed systems, such as PMS, accounting, CRM, and forecasting platforms, to drive faster and smarter decisions. Tools like Placer.ai and PredictHQ help identify ideal customers through demographic, behavioral, and geolocation data.

Across the board, insurance is becoming more expensive and less comprehensive. Rates will rise regardless of claim history, coverage limits will contract, and government intervention may eventually be required to stabilize the market.

As automation expands, the next opportunity lies in strategic human oversight: consultants and managers will interpret AI outputs, guiding capital investments and operational priorities rather than being replaced by algorithms.

2. Refinancing Pressure Will Reshape Ownership With interest rates still elevated, the wave of refinancing is forcing owners to face hard choices: refinance at higher costs, sell, or seek new investment partners. Expect to see consolidation, creative deal structures, and a greater need for consultants who can help operators navigate financial and operational restructuring.

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The industry will also pay more attention to smaller-scale risks, ranging from weather disruptions to cyber incidents, making proactive risk management and data-driven prevention essential.

4. Labor Shortages Will Force a Rebrand of Hospitality Careers The industry’s talent pipeline is under strain. From frontline staff to engineers and tradespeople, shortages are driving up costs and extending project timelines.

The next evolution of workforce strategy will involve changing the narrative and positioning hospitality as a viable, long-term career. Employers who offer mentorship, clear advancement paths, and recognition of transferable skills will have a decisive advantage.

5. Hotel Schools Must Evolve or Risk Irrelevance Hospitality education is at an inflection point. Traditional hotel schools must shift from operational training to career-building programs with placement support, mentorship, and exposure to technology. Future graduates will need to navigate AI tools, asset management, and financial strategy, in addition to service execution.

6. Outsourced Expertise Will Redefine Operations Third-party food and beverage (F&B) and procurement partnerships are gaining traction as hotels seek to improve their margins and enhance the guest experience. Expect more specialized restaurant management, outsourced catering, and design-procurement hybrids that streamline development and bring creative expertise in-house.

At the same time, the event space battle is heating up: restaurants and standalone venues are drawing business away from hotels. To compete, hotels will need to transform ballrooms into authentic, experience-driven gathering places.

7. FF&E and Supply Chains Will Feel the Squeeze Vendors are struggling with tariffs, bankruptcies, and a lack of skilled partners in the market. The resulting bottlenecks will prompt hotels to adopt longer lead times, diversified sourcing, and closer vendor relationships. Operators who build redundancy and transparency into procurement will weather the storm best.

8. Conversions Will Outpace New Development Rising construction costs and capital constraints are accelerating a pivot toward conversions. Expect to see more professional, brand-aligned conversion projects that emphasize adaptive reuse and sustainability rather than ground-up builds. This trend will also fuel growth among agile regional management companies that can operate flexibly within diverse ownership structures.

Technology will enhance, rather than replace, the industry’s human element. Whether it’s interpreting AI outputs, developing talent, or creating spaces that inspire connection, the next era of hospitality will reward those who combine analytical precision with emotional intelligence.

9. Guests Will Redefine Wellness, Design, and Community Modern travelers are changing faster than most operators can keep up. Millennials and Gen Z guests are increasingly focused on wellness, sustainability, and transparency, opting for low- or noalcohol experiences and food with ethical sourcing.

A countertrend is also emerging: the desire for in-person connection after years of digital-first interactions. Hotels have a unique opportunity to serve as social anchors with spaces that blend health, community, and creativity.

10. Human Judgment Will Remain the Ultimate Differentiator Across all conversations—AI, finance, design, and education— one theme resonated: hospitality is about people empowered by better data.

Technology will enhance, rather than replace, the industry’s human element. Whether it’s interpreting AI outputs, developing talent, or creating spaces that inspire connection, the next era of hospitality will reward those who combine analytical precision with emotional intelligence.

January Issue 2026 v Food & Beverage Magazine | Page 36

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Page 37 | Food & Beverage Magazine v January Issue 2026

Editor’s Top Pick: Products to Watch

ayrloom ayrloom Honeycrisp is a juicy, sweet, feel-good THC beverage crafted to taste like a fresh bite of the fan-favorite apple. Made with real apples grown on their fifth-generation family farm, it delivers bright, crisp flavor with a clean, refreshing finish. Each sip feels familiar yet elevated - easy to enjoy with friends, woven into a favorite ritual, or savored on its own.

Effortlessly orchard-fresh and naturally sweet but never heavy, it’s an approachable experience unmistakably rooted in where it comes from.

The perfect way to adjust your altitude.

AZ Lemonade Stand AZ Lemonade Stand produces premium brewed lemonade in Arizona, delivering bold, refreshing flavors with a distinctly local point of view.

Crafted with real ingredients and brewed for depth—not sweetness overload—the brand brings a fresh alternative to a crowded beverage market. Standout offerings like Prickly Pear Lemonade showcase the vibrant flavors of the Southwest, balancing bright citrus with subtle desert sweetness for a crisp, craveable finish. Each bottle reflects AZ Lemonade Stand’s commitment to quality, authenticity, and regional pride. Made for consumers who want flavor with character and a sense of place, AZ Lemonade Stand fills a clear gap in the market: premium lemonade that’s thoughtfully brewed, locally inspired, and built to stand out on shelf and in hand.

Barilla® Barilla® Al Bronzo is imported from Italy, and produced with the highest grades of durum wheat to ensure peak performance and al dente texture. A traditional bronze die technique is used to make this pasta, following centuries-old methods that have been updated with modern enhancements, like micro-engravings in the die for the perfect texture and starch release. By applying traditional pasta making knowledge and technique, Al Bronzo delivers pasta that excels in premium dishes. The pasta pairs beautifully with sauces, and just a bit of the starchy “liquid gold” pasta water creates creamy, silky sauces. Six shapes are available, from classic spaghetti and penne to new fusilloni and orecchiette. Al Bronzo can be double-cooked as usual or prepared using an a la minute process. Cooking tips are also available. Buon appetito!

January Issue 2026 v Food & Beverage Magazine | Page 38

Editor’s Top Pick: Products to Watch

BLNCD Naturals BLNCD Naturals redefines the ritual with Levitate, an alcohol-free spirit swap designed to raise the bar without the hangover. Made to be endlessly mixable, Levitate transforms any drink into an uplifting cannabis cocktail— simply add one shot and remix the moment. Crafted with all-natural ingredients, Levitate blends THC and CBG with functional botanicals like Lion’s Mane and bright sativa terpenes to elevate mood, sharpen focus, and enhance the social experience. The result is a high-spirits alternative that delivers feel-good energy without alcohol’s aftereffects. Whether mixed into mocktails, sodas, or your favorite zero-proof base, Levitate is about intention, balance, and better vibes. High spirits, held—hangover not included.

Blue Chair Bay Rum Blue Chair Bay Rum is a premium Caribbean rum brand founded in 2013 by Kenny Chesney, inspired by the belief that life’s best moments are meant to be enjoyed, not rushed. The brand pairs quality rum with bold, approachable flavors designed for any occasion. At the heart of the portfolio is Blue Chair Bay Coconut Rum, the brand’s signature expression. Known for its smooth, authentic coconut flavor, it delivers premium versatility. This makes it perfect for classic cocktails like piña coladas and rum punches, simple serves with soda or pineapple juice, or in its signature cocktail called the Island Girl. The entire Blue Chair Bay Rum portfolio is under 99 calories per serving, providing a lighter option without sacrificing taste. More than a spirit, Blue Chair Bay Rum brings island-inspired flavor and quality to every pour.

Bridge Hydration Bridge Hydration is a new mission-based hydration brand focused on women’s health. Built specifically for a Mom’s journey, from first kicks to first steps. Delivering electrolytes, nutrients and minerals to support a healthy pregnancy and nursing journey. The brand is launching healthy, better-for-you beverages, including the first and only beverages designed for pregnancy and beyond. Formulated specifically with OBGYN’s to hydrate, nourish and replenish pregnant and nursing moms. Dubbed The Mother of All Hydration, Bridge’s category-creating drinks are healthy beverages anyone can enjoy, but are the first-of-its-kind beverages specifically formulated for the needs of pregnant and nursing mothers.

They are 0 sugar, organic, Non-GMO, low-calorie beverages launching into the market in four delicious flavors; Lemonade, Orange Mango, Peach Blueberry and Lemon Ginger, with elevated B6 to also help ease nausea.

Created by women who’ve been there, trusted by experts, loved by moms.

Meet hydration made for every stage of Motherhood.

Page 39 | Food & Beverage Magazine v January Issue 2026

Editor’s Top Pick: Products to Watch

Bulletproof Bulletproof High Protein Iced Coffee is the simplest, most delicious way to power your day while actually satisfying your cravings. Crafted for people who want more from their morning routine and available in two flavors Mocha + Original. Each serving packs 12g of high-quality whey protein to support muscle performance, satiety, and steady energy, making it an effortless upgrade for anyone looking to increase daily protein intake without adding complexity. Just mix with water or your milk of choice and enjoy café-level iced coffee in seconds—no brewer, blender, or extra steps required. With no artificial flavors or sweeteners, it’s clean, craveable, and perfectly balanced for busy mornings, gym days, afternoon slumps, or anytime you want a protein-powered pick-me-up. Flavor meets function in every sip, helping you stay energized, focused, and fueled from the first cup to the last.

Carbone Simmer Sauces Carbone Simmer Sauces bring the iconic flavors of the celebrated Carbone restaurant straight to your kitchen, delivering rich, slow-cooked depth in minutes. Crafted with premium Italian tomatoes, aromatic herbs, and high-quality ingredients, each sauce is designed to make “low and slow” cooking effortless for every level of home chef. The lineup includes three robust, chef-curated varieties: Cacciatore, a hearty blend of tomatoes, peppers, onion, and rosemary perfect for poultry; Fra Diavolo, a vibrant, spicy sauce layered with crushed red pepper, garlic, and oregano, ideal for seafood; and Bolognese, a classic, silky tomato-based sauce made with sautéed vegetables and Italian seasonings for pairing with beef or pork. Each 24oz jar is crafted to deliver restaurant-quality results without the prep—just add your protein of choice and let the flavors unfold. With Carbone Simmer Sauces, elevated Italian cooking is as easy as heat, simmer, and enjoy.

Casa Malka Casa Malka Reposado stands out as a refined expression of modern Mexican tequila craftsmanship, balancing tradition with a contemporary point of view. Made from 100% Blue Weber agave and rested in oak barrels, the reposado delivers a smooth, approachable profile marked by gentle notes of crème brûlée, vanilla, toasted oak, and warm agave sweetness. Subtle spice and a clean, rounded finish make it versatile enough for sipping while remaining elegant in premium cocktails. What sets Casa Malka Reposado apart is its emphasis on balance—neither overly woody nor overly sweet—resulting in a tequila that appeals to both seasoned enthusiasts and new consumers. With thoughtful production and a polished flavor profile, Casa Malka Reposado reflects the growing demand for elevated, well-crafted spirits that feel both authentic and current.

January Issue 2026 v Food & Beverage Magazine | Page 40

Editor’s Top Pick: Products to Watch

Catalina Crunch Catalina Crunch Protein Granola delivers a crave-worthy crunch while powering your day with purposeful nutrition. Each serving packs 13 grams of protein, just 1–2 grams of sugar, and an excellent source of fiber, making it a smart choice for breakfast, a snack, or post-workout fuel. Available in three delicious flavors - Honey Cashew, Peanut Butter, and Vanilla Almond, this granola blends real nuts, gluten-free oats, soy, rice crisps, and Catalina’s signature cereal crunch for a rich texture and satisfying taste. Catalina Crunch designed the protein granola to fill a gap in the market: many breakfast or snack options are either loaded with sugar or lacking substance. This granola gives you real nutrition, great flavor, and a crunchy bite, all without compromise. Whether enjoyed with milk, yogurt, or straight from the bag, it’s a convenient, high-protein, lowsugar option to fuel your day with energy, fiber, and flavor.

Cedar’s Food Reserve Cedar’s Reserve Hommus is an innovative, ultra-premium line that is redefining the hommus category. Unlike most products on the market, which rely on seed oils such as canola or sunflower, Cedar’s Reserve embraces a health-forward approach, using only heart-healthy olive and avocado oils. This choice results in a richer, cleaner, and more luxurious texture that mirrors authentic Mediterranean culinary traditions. Each batch is enhanced with extra tahini for added creaminess and finished with chef-inspired flavor blends, including Harissa, Olive Tapenade, and Lebanese Za’atar & Tahini, delivering a restaurant-quality experience with every bite.

Cheeky Kick off the New Year with a cocktail that turns nights into celebrations, Cheeky Cocktails’ Espresso Syrup makes every shake, stir, and pour count. Sourced from specialty-roasted Nicaraguan coffee by Brooklyn’s own café artisans, this syrup blends bold espresso flavor with natural cane sugar and a hint of gum arabic for a luxuriously velvety texture.

Forget pulling espresso shots, just combine two simple ingredients and you’ve got a perfect, frothy espresso martini right at home. It’s ideal for toasting the start of 2026, a cozy brunch, or bringing the energy to a midnight party. Smooth and sophisticated, it also works beautifully in coffee-forward cocktails like White Russians or even spiked affogatos.

As the cocktail world leans deeper into caffeinated indulgence, Cheeky’s Espresso Syrup is primed to be the go-to for both bartenders and home entertainers looking to make every sip count.

Page 41 | Food & Beverage Magazine v January Issue 2026

Editor’s Top Pick: Products to Watch

Choco Smooth Choco Smooth Strawberries & Cream delivers a fun, feel-good indulgence that’s pure dessert-in-a-cup. Inspired by the classic strawberries and cream flavor everyone loves, this blend brings a nostalgic yet modern twist to every sip. Ripe strawberry flavor meets smooth, creamy sweetness for a light, craveable profile that feels comforting without being heavy. Balanced and approachable, it’s an easy choice for anytime enjoyment—whether as a treat, a pick-me-up, or a small moment of escape. With its playful personality and crowd-pleasing appeal, Choco Smooth Strawberries & Cream proves that everyday indulgence can still feel like Livin’ the Dream, anytime and anywhere.

Chunky Vegan Chunky Vegan deserves attention not as a baby brand, but as a CPG innovator. This Virginia-based company is garnering spotlight for its unparalleled commitment to ingredient science and culinary integrity.

Chunk Vegan has eliminated the trade-off between nutrition and convenience, treating baby and toddler food as a premium, small-batch category. Their plant-based, freezer-friendly meals are developed with botanists and food scientists to ensure optimal texture and nutrient preservation, using heritage ingredients like Okinawa sweet potatoes.

Chunk Vegan is purposeful food, free from the crutches of additives and excessive processing. Chunky Vegan’s method, “rigorously clean, highly intentional”, is a disruptive blueprint for the entire food industry.

Citreve Citreve’s specialty freeze-dried fare goes beyond preservation- their products are designed for professionals, and crafted with care. Citreve provides innovative solutions for the hospitality industry, cutting down on waste and labor in favor of ready-to-use, shelf stable citrus. The Orange Slices with Vanilla Bean Paste & Sugar are freeze-dried at peak ripeness and maintain all the flavor, color, and nutrients of a fresh orange. The slices are coated by hand in vanilla bean paste and sprinkled with sugar before the 3-day preservation process. Made with luxury cocktails in mind, it’s a beautiful garnish as well as an ingredient; since the citrus can reconstitute in liquid, it can infuse any beverage with notes of rich, aromatic orange, and soft vanilla sweetness.

January Issue 2026 v Food & Beverage Magazine | Page 42

Editor’s Top Pick: Products to Watch

Coaqua Coaqua brings tropical refreshment to a new level with Soursoppin’ Coconut Water—a vibrant fusion of pure coconut water and the lush, exotic flavor of soursop. Naturally hydrating and refreshingly smooth, this blend delivers a subtly sweet, slightly tangy profile that feels indulgent while staying clean and functional. Packed with naturally occurring electrolytes and made without artificial ingredients, Coaqua Soursoppin’ Coconut Water is designed for everyday hydration with a flavor-forward twist. The soursop adds depth and intrigue, elevating classic coconut water into something more expressive and craveable. Bright, tropical, and effortlessly drinkable, it’s perfect post-workout, on-the-go, or whenever you want hydration that tastes as good as it feels. Coaqua proves that better-for-you can still be bold, refreshing, and full of island soul.

Egglife Egglife POWER PASTA is a first-of-its-kind, refrigerated fresh pasta made entirely from eggs instead of flour, delivering a cleaner, protein-packed alternative to traditional noodles. With 18–20g of protein and just 3–4g of carbs per serving, it offers 2x the protein and 90% fewer carbs than fresh pasta – without sacrificing satisfaction. Ready in under three minutes, POWER PASTA is an easy, craveable swap that works beautifully in everything from classic Italian dishes to Asian-inspired noodle bowls.

Available at select Kroger, Publix, Shoprite, and HyVee locations, the line comes in four versatile flavors – Original, Roasted Garlic, Spicy Chili, and Sundried Tomato – making it effortless to elevate any meal with bold taste and better-for-you nutrition.

El Condor Tequila El Condor Tequila breaks free from the ordinary with a flavor-forward portfolio designed for bold drinkers and standout shelves. Built on premium agave spirit and unapologetic creativity, El Condor delivers three distinctive SKUs that prioritize impact without compromise. The Mexican Coffee Tequila Cocktail blends roasted coffee liqueur with agave spirit at 21% Alc/Vol (42 proof), crafted for fireside sipping, elevated espresso martinis, and after-hours indulgence. The Pineapple Mango Margarita is juicy and sunlit, pairing tropical vibrance with tequila backbone for brunchready appeal. The Grapefruit Lime Margarita brings crisp, zesty balance with a tart citrus snap—refreshing, palate-cleansing, and cocktail-bar ready. More than a seasonal release, El Condor is a confident, flavor-first lineup made to challenge expectations and command attention in every pour.

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Editor’s Top Pick: Products to Watch

Foundry Nation Foundry Nation reimagines a classic with a bold, modern edge. Its THCinfused Root Beer delivers the rich, foamy indulgence you remember, layered with a mellow vanilla backbone and finished with a precisely dosed 10mg THC twist. Familiar, comforting, and unapologetically cool, this is nostalgia with intention. Crafted for consumers who want flavor without compromise, Foundry Nation’s Root Beer balances old-school soda shop vibes with the forward momentum of today’s cannabis culture.

Smooth, creamy, and instantly recognizable, it’s designed to sip slowly, spark conversation, and redefine what a modern infused beverage can be. Classic as hell. Cooler than ever. Foundry Nation isn’t just revisiting the past—it’s building what’s next.

Giesen Giesen continues to lead the non-alcoholic wine category with its new Giesen 0% Spritz Sauvignon Blanc in sleek 250ml slim cans. Crafted from premium New Zealand wine and gently dealcoholized using spinning cone technology, this lightly sparkling release preserves vibrant aromas of lime zest, passionfruit, and guava, accented by honeysuckle and orange blossom. Bright acidity and a crisp, dry finish make it a refreshing, guilt-free option with fewer than 35 calories per serving and less than 0.5% ABV. Designed for the full spectrum of social moments, Giesen 0% Spritz delivers wine quality with modern convenience—ideal for dinner parties, picnics, rooftop gatherings, or anyone looking to enjoy a lightly sparkling drink without alcohol. As mindful drinking continues to rise, this ready-to-drink format positions Giesen 0% Spritz as a mustwatch product for 2026.

Gigli Gigli is redefining what it means to celebrate. Created for adults who love connection, great flavor, and good energy without the hangover, Gigli crafts bold THC cocktails made with real fruit juice and mixologistcrafted recipes. Each sip is bright, balanced, and designed to capture the ritual and social joy of a great night out, minus the next-day regret.

From fan favorites like Blood Orange Margarita and Pineapple Mojito to a growing lineup of classic cocktails, Gigli proves that alcohol-free can still be craveable, elevated, and genuinely fun. The brand’s signature Gigli Glow is about more than taste. It’s about feeling present, social, and energized. With award-winning flavor and a hospitality-driven approach, Gigli is leading a new era of celebration where feeling good is part of the experience. Ordinary is overrated. Glow responsibly.

January Issue 2026 v Food & Beverage Magazine | Page 44

Editor’s Top Pick: Products to Watch

Gratsi Gratsi Red is a coastal Mediterranean blend taking the industry by storm.

Their product line is simple and accessible, which is exactly what the market needs in these trying times. Their wines are zero sugar, all-natural and are packed in 3L bag-in-box (eliminating your on-premise spoilage costs and providing a ‘Better For You’ option for your shelves and menus).

Clearly what they’re doing is resonating given Gratsi has sold 400,000 9L cases over the last 12 months, recently received a 91 point score and ‘Editor’s Choice’ designation from Wine Enthusiast along with being voted ‘America’s Favorite Boxed Wine’ from USA Today.

Halfday Halfday’s Classic Half & Half mixes the best of two worlds — iced tea and lemonade — into a refreshing, gut-friendly drink. Each 12-oz can is made with real brewed black tea, is non-carbonated and contains 40 calories and only 5g of sugar. What sets it apart: it packs 6g of prebiotic fiber per can (thanks to Halfday’s “GOODDAY Prebiotic Blend”), which supports digestive and gut health. Additionally, it’s gluten-free, vegan, kosher, and free from artificial ingredients, offering a clean, classic flavor without the heaviness of traditional sugary drinks. In short: Classic Half & Half delivers a nostalgic iced-tea-meets-lemonade taste, light on sugar and calories, yet full on refreshment and gut-friendly fiber, a modern twist on a timeless beverage.

Happenstance Whiskey Happenstance Whiskey, a 100% women-owned whiskey company out of Nashville, Tennessee, released its first portfolio expansion with Happenstance Single Barrel Bourbon. This new edition from Happenstance is a testament to the brand’s commitment to delivering a premium spirit with the highest quality inputs and innovation. A gold medalist with a 92-point rating from the Beverage Testing Institute and double gold distinction from the SIP Awards, the special-release straight bourbon whiskey has been aged 9-10 years, is distilled in Kentucky, and boasts notes of robust caramel, maple, and cinnamon. At 110 proof (55% ABV), the “excellent, warming bourbon,” (BTI) delivers classic baking spices on the nose and palate, with warm, embracing honey notes on the finish.

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Editor’s Top Pick: Products to Watch

Hawaiian Soda Co. Hawaiian Soda Co.’s Passion Orange Guava soda captures the spirit of Hawaiʻi with a bright, fruit-forward sparkle that feels both nostalgic and modern. Inspired by the islands’ iconic POG blend, this soda layers vibrant passionfruit, sun-ripened orange, and lush tropical guava into a refreshing, effervescent drink that instantly transports you to paradise. Made with real fruit juice and free from caffeine and artificial ingredients, it lets the fruit shine in every sip—bold, juicy, and unmistakably tropical. Equally at home on its own or behind the bar, this soda is an exceptional non-alcoholic option that feels celebratory, while also serving as a versatile mixer that pairs beautifully with spirits for tropical cocktails. Whether you’re hosting friends, elevating a gathering, or simply reaching for a daily dose of paradise, Hawaiian Soda Co.’s Passion Orange Guava delivers paradise in every sip, bringing island energy and sunshine to any occasion.

Hiyo A product to watch this year is Hiyo’s best-selling Variety Pack, which makes Dry January, and every month after, feel effortless and elevated.

With three cans of each of four fan-favorite flavors — Blackberry Lemon, Peach Mango, Strawberry Guava, and Watermelon Lime — it delivers bold, juicy, crisp, and refreshing options in one box, so every sip feels like a treat. Pioneering the “social tonic” category, Hiyo is crafted with organic adaptogens, natural nootropics, and functional botanicals to deliver a stress-relieving, mood-boosting lift known as the float. It’s designed for people who want to stay social without alcohol, and without compromise.

With mindful drinking on the rise and consumers craving options that taste great and help them feel good, Hiyo is quickly becoming the beverage brand to keep on your radar.

Hu A product to watch this year is Hu’s Creamy Coconut Dark Chocolate Bites — a coconut-forward indulgence from the brand that set the standard for simple-ingredient, better-for-you snacking. Each individually wrapped bite pairs a smooth, creamy coconut center with a rich dark chocolate shell, creating that classic tropical duo in a perfectly portioned, anytime treat. Made with only 5 ingredients — and free from dairy, refined sugars, palm oil, soy, and anything artificial — these bites deliver decadent flavor without compromise. They’re an easy grab-and-go option for lunch bags, late-afternoon cravings, and moments when you want sweetness that still aligns with your wellness goals. As interest in feel-good indulgence continues to grow, Creamy Coconut Dark Chocolate Bites remain a standout choice for anyone with a sweet tooth — delicious, simple, and absolutely worth keeping on your radar this year.

January Issue 2026 v Food & Beverage Magazine | Page 46

Editor’s Top Pick: Products to Watch

Lake Hour Launched for Summer 2025, Lake Hour Vodka Iced Tea redefines what “better-for-you” means in ready-to-drink cocktails. Each can starts with real brewed tea, real fruit juice, and six-times-distilled vodka, creating a clean, refreshing sip with no additives, no preservatives, and no artificial sweeteners. There is just 3–5 grams of real sugar and about 110 calories.

With no carbonation and no excess sweetness, Lake Hour delivers a new kind of light: flavorful, balanced, and made for mindful drinkers who still want real taste. The lineup: Raspberry, Blackberry, Green Tea, and Earl Grey, moves beyond predictable lemon teas into culinary-inspired sophistication. Each is crisp, tea-forward, and crafted to taste as natural as it looks. At Lake Hour “drinks should taste like what they say they are.”

Lake Hour’s Vodka Iced Teas can be found in retailers in select markets and widely for delivery online.

LO SECCO Zero-sugar LO SECCO Prosecco DOC Brut Nature sets a new benchmark for modern sparkling wine: clean, crisp, and crafted for today’s wellnessoriented lifestyle. Produced in the Veneto from premium grapes, LO SECCO offers vibrant acidity, fine bubbles, and a dry, elegant finish—without the residual sugar traditionally found in the category. As consumers embrace low-carb, keto-aligned, and GLP-1-influenced lifestyles, LO SECCO stands out as the rare bottle that pairs indulgence with intention. Its Brut Nature profile highlights purity and freshness, delivering sophisticated flavor with zero compromise. LO SECCO’s minimalist, fashion-forward packaging and modern positioning make it equally at home on a dinner table, wellness-minded menu, or bar program seeking cleaner pours. For drinkers demanding both pleasure and balance, LO SECCO Prosecco is a timely, compelling new entrant redefining what sparkling wine can be.

Melting Forest Melting Forest’s Mushroom Sparkling D-Stress Strawberry Lavender delivers a refreshing, functional beverage experience that marries flavor with calm. Blending sweet organic strawberry with subtle lavender, this adaptogenic sparkling drink is crafted to help relieve everyday stress and support mental clarity without caffeine. The formulation features a potent combination of organic Reishi and Lion’s Mane mushrooms, L-Theanine, Rhodiola and lemon balm extract—ingredients traditionally used to promote relaxation, cognitive support and overall wellbeing. Zero sugar, five calories, gluten-free, vegan and non-GMO, it offers a mindful alternative to conventional soft drinks. Ideal for unwinding after a busy day or adding tranquility to routine moments, this drink embodies a wellnessoriented approach to hydration, inviting consumers to experience serenity in every sip.

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Editor’s Top Pick: Products to Watch

Ozama Ozama Gran Añejo represents a modern take on Dominican rum, balancing depth, smoothness, and approachability in a category often dominated by legacy brands. Crafted entirely in the Dominican Republic from 100% Dominican sugarcane, the rum is aged for up to six years in a blend of bourbon and sherry oak barrels, resulting in a refined yet expressive profile. On the palate, Ozama Gran Añejo offers layered notes of aged wood, vanilla, and dried fruit unfold alongside subtle hints of coconut and ripe banana, creating a layered, velvety profile that works equally well for sipping or elevated cocktails. Positioned at an accessible premium price point, it reflects a growing demand for rums that deliver quality and authenticity without pretense. As Ozama continues to expand in the U.S., Gran Añejo stands out as a strong example of how Dominican rum is evolving — rooted in tradition, but clearly built for a new generation of spirits enthusiasts.

Quinn These first-ever gluten free Filled Pretzel Sticks from Quinn are available in two flavors- Peanut Butter and Peanut Butter & Honey. Each serving offers 3g of protein, only 2g of sugar, and nothing artificial. What makes Quinn Filled Pretzel Sticks stand out is that they are the first filled pretzel sticks.

Quinn created a totally new take on pretzels, with creamy peanut butter stuffed inside a crunchy stick and a balance of protein, fat and carbs. They also are naturally gluten-free, dairy-free, non-GMO, corn-free, and soyfree. As a Certified B Corporation, Quinn sources with intention and leads with transparency. This innovative new pretzel format takes everything you love about a pretzel stick and fills it with a crisp, golden-baked shell and a creamy, craveable center. Quinn’s Filled Pretzel Sticks are the first of their kind, delivering a salty-sweet snack delicious experience.

Reframe Reframe is a cannabis-infused, alcohol-free spirit created for people rethinking how they drink. Designed to deliver a subtle, social buzz without the after-effects of alcohol, Reframe fits into moments that call for something elevated—but more intentional. Founded by three entrepreneurs with over a decade of experience in the alcohol and spirits industry, the brand was born from noticing a shift: more people want alternatives that still feel celebratory, ritual-driven, and fun. Unlike most THC beverages sold in single-serve cans, Reframe is a bottled spirit, offering flexibility in dosing and the freedom to craft cocktails at home or behind the bar. Made with hemp-derived THC, it provides a light, relaxing effect while keeping drinkers present and in control. From its bar-worthy bottle to its mixable format, Reframe reflects a growing movement toward conscious, modern drinking.

January Issue 2026 v Food & Beverage Magazine | Page 48

Editor’s Top Pick: Products to Watch

ROAR ROAR delivers a tropical getaway in every sip. Bursting with the exotic sweetness of dragon fruit and layered with a bold blend of punch-inspired flavors, ROAR offers a vibrant, refreshing experience that instantly transports the palate. Bright, juicy, and unapologetically fun, each sip balances tropical fruit intensity with crisp drinkability, making it an ideal choice for all-day refreshment. Whether enjoyed on the go, post-workout, or as a flavorful escape from the everyday, ROAR brings a taste of paradise wherever it’s poured. Lively, expressive, and refreshingly bold, ROAR is designed for those who crave flavor-forward hydration with island energy and standout appeal.

Splendor Splendor is a volcanic artesian water, single-sourced from the Andes rainforest in Ecuador. It’s an extremely rare water with natural colloidal gold and silver and electrolytes like Calcium, Magnesium, and Potassium.

Splendor is of the top 10 waters worldwide in terms of purity (at just 31 mg/L Total Dissolved Solids), which gives it an extremely crisp/clean taste for which it has been awarded numerous times by the Fine Water Society, International Taste Institute, and Food & Beverage Review. Splendor is a Smart Planet Certified company, member of 1% for the Planet, and Official Conservation Ambassador of the Galapagos Islands, with B-Corp Certification pending in March 2026.

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. The St. Supéry Napa Valley Estate Cabernet Sauvignon is a deeply hued wine with aromas of Bing cherry, blackberry briar and hints of fresh cut pine, roast coffee, vanillin and toasty oak. Juicy and fresh on the palate with ripe plum, currant, anise, black olive and black pepper spice intertwined with cocoa and dusty fine-grained tannins. A classically structured Napa Valley Cabernet Sauvignon with a lingering, opulent finish.

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Editor’s Top Pick: Products to Watch

Toucan A ready-to-craft Lemon Drop Martini, made the Toucan way. The top can is 100 mL, a true double shot of ultra-premium French wheat vodka, distilled from white winter wheat grown in Champagne Ardennes, France.

It is 100 proof (50% ABV) before mixing. The bottom can brings the flavor: real citrus and tart lemon, balanced with a hint of sweetness for a sharp, clean finish. You will taste notes of lime, orange juice, simple syrup, and citrus zest. No artificial sweetener; we use cane sugar. Each can makes two cocktails. Just add ice, shake with the Two-Can Shaker, and pour. The mixer is 80 calories per serving. Alcohol calories are not included.

TRIP TRIP Mindful Blend Cherry Lemon has become the brand’s most viral launch to date, driving 100M+ organic impressions in its first week, inspiring 2,500+ organic social posts, and generating $2M in earned media value. After launching at Whole Foods in October, it has quickly become a top seller, reinforcing TRIP’s position as one of the fastestgrowing drinks brands. Cherry Lemon blends plant-powered ingredients like magnesium, lion’s mane, L-theanine, and ashwagandha with a modern, elevated flavor that balances a bright cherry hit with a refreshing lemon lift. Through TRIP’s exclusive partnership with the Calm app, every can includes a free three-month Calm Premium membership.

Uncle Arnie’s When life gives you lemons, turn to Uncle Arnie’s tasty THC-infused zero sugar, five calorie, non-carbonated Strawberry Lemonade for a refreshing and enlightening escape to blissful drinking and let the vibe take you away. Big on flavor and fun, with a mix of lemony tartness and berry sweet goodness Uncle Arnie’s brings the party, just pack your cooler and set adrift with a fast-acting onset time of about 20-40mins. Full-flavored, refreshingly great-tasting, proudly cannabis, always inspiring amped-up fun and easy-going sociability, Uncle Arnie’s transports you and your social activities to a tasty next level and to another world of great times, heady vibes, and free spirits, with great people. Uncle Arnie’s is more than a beverage…it’s a badge, with a wink and a nod that shows you are always up for an awesome time, anytime, anywhere, with anyone.

January Issue 2026 v Food & Beverage Magazine | Page 50

Editor’s Top Pick: Products to Watch

Waste™ Waste™ exists because the world doesn’t need another underwhelming RTD—it needs to wake up. Waste™ is a Vodka Soda made from leftovers: upcycled, unexpected, and unapologetically delicious. Flavored with an organic sharp citrus blend, this disruptive RTD cocktail in a can delivers clean refreshment with real attitude. Built on the belief that better choices shouldn’t sacrifice flavor, Waste™ turns what would be discarded into something crave-worthy and conversation-starting. Bold by design and challenging convention at every sip, Waste™ positions itself as the world’s most disruptive RTD—proving that innovation tastes better when it breaks the rules.

Welcome to My Table Welcome to My Table — the bestselling cookbook by Jeannie Jacobs — is your guide to intentional, beautiful, everyday living. Filled with approachable recipes, effortless hosting tips, tablescape inspiration, and scent-pairing ideas, this cookbook helps you create moments that feel warm, memorable, and meaningful. Whether you’re planning a simple weeknight dinner or a full holiday gathering, Welcome to My Table brings clarity, comfort, and elevated ease to the modern home and lifestyle.

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Editor’s Top Pick: Products to Watch

Melting Forest Melting Forest’s Mushroom Mocktail Drink in Whiskey Ginger reimagines the classic cocktail experience with a functional, alcohol-free alternative.

Inspired by the fiery warmth and smooth oak-like character of a traditional whiskey-ginger, this sophisticated mocktail delivers bold flavor without the buzz. At just 10 calories per serving, it combines thoughtful taste with purposeful wellness. Each can is infused with a strategic blend of adaptogens and nootropics, drawing on ingredients such as Reishi, Lion’s Mane, Ashwagandha, lemon balm, and magnesium to support immune balance, mental clarity, and stress relief. Positioned for mindful consumers seeking elevated taste alongside health benefits, the Whiskey Ginger mocktail fits seamlessly into modern lifestyles that value both flavor and functional performance. Whether enjoyed as a social alternative to alcohol or as a daily ritual for relaxation and focus, this product exemplifies a growing trend in beverages that merge artisanal flavor with holistic wellbeing.

Wims Pocket-Tonic is the first-of-its-kind portable THC drink mixer that turns any drink into an edible. With three fantastical flavors (well, one is technically unflavored), you can add it to a cocktail or mocktail, seltzer or soda, or even a matcha latte. Small enough to fit in your wallet, pocket or purse, Wims goes with you -- to a restaurant or bar, a friend’s house for dinner, a baseball game, a concert, a night out in your tent. Just snap, squeeze, stir and voila! You’ve unlocked a world filled with charm and delight. Each single serve packet is perfectly portioned with 4mg THC, 4mg CBD for a balanced and sessionable buzz. Wims gives consumers something canned options simply cannot - portability, customizability, and discretion.

Whether you are a ‘mindful drinker,’ ‘cali-sober,’ or just looking to mitigate your hangover, Wims is designed to seamlessly compliment however and wherever you drink.

Zonk Foods In a culinary world increasingly captivated by simple luxuries, Zonk Foods’ Rosemary Lemon Infused Salt is quietly becoming the seasoning to watch in 2026. This blend isn’t just a flavored salt — it’s a little moment of transformation. Each pinch releases the brightness of freshly grated lemon zest, lifting dishes with a sun-kissed sparkle, while savory rosemary adds a warm, fragrant depth that feels both rustic and refined. Together, they turn ordinary ingredients into something worth lingering over. Home cooks are finding that this salt does more than season; it elevates.

Sprinkle it over roasted chicken, warm it into potatoes, finish a grilled sea bass, or dust it across a simple heirloom tomato — suddenly, each bite tastes intentional, elevated, and effortlessly elegant. As consumers chase freshness, artistry, and flavor that feels truly alive, Zonk Foods’ Rosemary Lemon Salt stands ready to become the quiet hero of kitchens everywhere in 2026.

January Issue 2026 v Food & Beverage Magazine | Page 52

Ready Foods: A Strategic ERP Blueprint for Food & Beverage Operations

Scan the QR code to explore their recipe for success.

For many companies, rising ingredient costs, shrinking labor pools and tightening regulations are enough to strangle growth margins.

For Ready Foods, these pressures sparked a strategic transformation—one focused on establishing a scalable technology platform designed to support intelligent operations and long-term growth.

By implementing a modern, foodspecific ERP foundation, Ready Foods established:

› Real-time inventory and

expiration-date visibility

› Lot and batch tracking to strengthen traceability

› Integration across financial and supply chain operations

› A connected system to support compliance and control

Aptean Food & Beverage ERP is the gold standard for industry-specific software – bringing together the AIpowered tools and data visibility you need to thrive.

AppCentral Your connected, intelligent software platform that unites teams and data across your food and beverage value chain. Powered

by AI-infused features, AppCentral delivers predictive visibility, time-saving automations and actionable insights—keeping operations agile, compliant and ready for what’s next.

“Aptean Food & Beverage ERP was the best solution we saw, and that’s very evident now that we’re using it on a daily basis.”

- Jerry Dugan, Controller, Pizza Joe’s

For more information, check out www.aptean.com/appcentral

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Taste of the NFL 2026 presented by PepsiCo transforms Super Bowl weekend into a celebration of culinary excellence. On Saturday, February 7, 2026—the day before Super Bowl LX—some of the nation's most acclaimed chefs will gather at The Hibernia in San Francisco alongside NFL Legends for an evening of foodie innovation and gridiron greatness.

The NFL-sanctioned event benefits GENYOUth, a national nonprofit working to end student hunger, while showcasing the cultural diversity and creative spirit that define Bay Area cuisine. Guests will experience a curated menu of exceptional dishes paired with fine wines and spirits, all crafted by culinary talent that represents the best of both local and national food scenes. Here are some of the remarkable chefs and restaurants bringing their expertise to this year's event.

For tickets and more information, visit TasteoftheNFL.com.

Page 55 | Food & Beverage Magazine v January Issue 2026

Andrew Zimmern Chef, TV personality, food equity and climate activist and author – if it’s about food, Andrew Zimmern does it!

Andrew is an Emmy- and four-time James Beard Awardwinning TV personality, chef, writer, and passionate global citizen. He was the creator, executive producer, and host of the “Bizarre Foods” franchise; “Andrew Zimmern’s Driven by Food”; MSNBC’s “What’s Eating America”; the Emmy-nominated “Family Dinner,” Outdoor Channel’s Wild Game Kitchen and Field to Fire; and the Emmywinning “The Zimmern List.” Andrew has devoted his life to exploring and promoting cultural acceptance, tolerance, and understanding through food. In 2025, he co-authored The Blue Food Cookbook, a sustainable seafood bible, with seafood expert Barton Seaver in collaboration with ocean food advocacy nonprofit, Fed by Blue. Andrew’s Minneapolis-based multi-media company Food Works oversees his digital, print and social initiatives, including website and publishing projects. Food Works has grown to include all of Andrew’s consulting work, business development, and holds all his charitable endeavors, board work, and business relationships.

Mark Bucher

Restaurant: Medium Rare Mark Bucher is co-owner of Medium Rare, the iconic, highly-acclaimed D.C.-area steak and frites restaurant.

His mission is to make meal security a reality — first for his Washington, D.C. metro community, and then across the nation. Bucher created his Feed the Fridge initiative to combat hunger while helping pandemic-battered restaurants stay in business. Through the program, Bucher places refrigerators at recreation centers and schools across the region and pays local restaurants to stock them with up to 100 fresh meals per day. Since the beginning of the pandemic, Bucher has provided more than 150,000 free meals to those dealing with food insecurity in the nation’s capital, distributed weekdays, weekends, and especially during the Thanksgiving and Christmas holidays. His efforts have been profiled by numerous national and regional media outlets including The Washington Post, MSNBC, and FOX News.

January Issue 2026 v Food & Beverage Magazine | Page 56

Lasheeda Perry Lasheeda Perry is a culinary force! The pastry chef, visionary, and the creative heartbeat behind Queen of Flavor. Known for transforming ideas into unforgettable desserts, she blends artistry with technique to craft experiences that linger long after the last bite.

A graduate of Johnson & Wales University, Lasheeda has sharpened her skills across the globe—studying baking and pastry in Ireland, Australia, and China, and later lending her talents to pastry programs inside luxury destinations like Four Seasons Hotels & Resorts and Salamander Hotels & Resorts. Her talent and presence have earned her features on Netflix’s Ada Twist and across Food Network platforms, including Sweet Genius, Best Baker in America, Beat Bobby Flay, and Alex vs America and Food Network Magazine.

From consulting and menu innovation to high-end tastings and global baking classes, Lasheeda brings bold flavor and elevated craft to every project.

Sayat and Laura Ozyilmaz

Restaurant: Dahlia, and Maria Isabel

(Laura). Originally from Mexico, Laura has been immersed in the culinary world since an early age. She attended Centro Culinario Ambrosia in Mexico City and continued her education at New York’s Culinary Institute of America.

She has worked at prestigious restaurants like Café Boulud and Mugaritz in San Sebastian, Spain. Eleven Madison Park in New York followed, as did San Francisco’s Saison. Laura competed in Season 21 of Bravo’s Top Chef, dazzling judges with creative dishes like a hop-infused rice pudding and a dessert spread that brought together maraş, baklava, meringue, and other imaginative elements. With her new restaurant Dalida, she is thrilled to be creating a community around what she loves to do, especially in such a beautiful and multifaceted location.

(Sayat). Originally from Istanbul, Turkey, Sayat earned an Economics degree at Dartmouth College in his early twenties. He then worked in analytics and demand planning and as a management consultant, but it wasn’t until a solo trip through Turkey, Georgia, and Armenia that Sayat began to think about cooking professionally. Sayat enrolled at the Culinary Institute of America (CIA) in New York, where he met his wife and business partner Laura. While at CIA, he worked at the renowned Blue Hill at Stone Barns and joined the celebrated Le Bernardin team upon graduation.

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Paul Iglesias

Restaurant: Parche and FARE Paul Iglesias arrived in California in 2015 to open two restaurants in the Bay Area with the consultant group Dos Ojos: Calavera in Oakland and Teleferic Barcelona in Walnut Creek. From there, Paul moved on to AlaMar, a Dominican-seafood concept venue led by Chef Nelson German. For the last six years, Paul has been the General Manager at Canela Bistro & Wine Bar in San Francisco, a tapas restaurant. He has also consulted on programming for the Four Seasons in Las Vegas. Most recently Paul decided to embark on a personal journey with Co-owner Kendrick Wu with the opening of Parche. Paul’s goal for the new restaurant is partly to pay homage to his Colombian mother. Building on the success of Parche, Paul and his wife and business partner Sophia Akbar are now preparing to open Jaji, a contemporary Afghan restaurant set to debut in January 2025, inspired by Sophia’s heritage.

Laurence Jossel

Restaurant: Nopa Laurence Jossel is a South African-born, San Franciscobased chef and restaurateur known for his commitment to seasonal, sustainable, farm-focused cuisine. He moved to San Francisco in 1991 to attend the California Culinary Academy, and after graduating, worked under chefs Roland Passot at La Folie and Gary Danko at the Ritz-Carlton.

In 2000, he opened Chez Nous, a neighborhood bistro featuring small plates of the Mediterranean. There, he was selected as one of five Rising Star Chefs by The San Francisco Chronicle. In 2006, he co-founded Nopa, known for its whole butchery program and seasonal, wood-fired menu. Nopa has garnered numerous accolades, and in April 2026 will celebrate 20 years of service. This year, Laurence opened his latest project, Nopa Fish, a West Coast fish market and sustainable seafood restaurant located in San Francisco’s iconic Ferry Building.

January Issue 2026 v Food & Beverage Magazine | Page 58

Darryl Bell

Restaurant: Stateline Road Smokehouse Darryl Bell has cooked in the celebrated kitchens of Alinea in Chicago, Bouchon in Yountville, Etoile in Napa, Michel Troisgros in Tokyo, and Press in St. Helena. When Bell, originally from Missouri, embarked on his first entrepreneurial venture, it had Kansas City written all over it. His company started with its flagship barbecue sauce and morphed into Stateline Road Smokehouse -- the first Black-owned restaurant in the city of Napa since the 1800’s. Bell set out to redefine the BBQ experience by using culinary skills gained from his 15 years in fine dining and Michelin restaurants, coupled with his knowledge of smoking meats. With the recognition achieved within just the first year of opening, Bell has been a semi-finalist for the James Beard “Best Chef California” award; has had his restaurant named “Best Kansas City-style BBQ Restaurant” in the country; and been named to The San Francisco Chronicle’s “Top 25 Restaurants in Wine Country.”

Reem Assil

Restaurant: Reems California Reem Assil is a Palestinian-Syrian chef and activist, based in Oakland, CA, who works at the intersection of food, community, and social justice. She is the founder of nationally acclaimed Reem’s California, an Arab bakery and restaurant that builds community across cultures and experiences through the warmth of Arab bread and hospitality. Reem has garnered an array of top accolades in the culinary world, including being a James Beard finalist for Outstanding Chef (2022), and being a back-to-back semifinalist for Best Chef: West (2018-19). Before dedicating herself to a culinary career, Reem spent over a decade as a community and labor organizer building the leadership and amplifying the voices of marginalized communities in their jobs and their neighborhoods. Reem is the author of the award-winning cookbook Arabiyya: Recipes from the Life of an Arab in Diaspora.

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David Fisher

Restaurant: 7 Adams Chef David Fisher began his culinary career when he served a beautifully executed grilled cheese at his parents’ family restaurant. After attending Johnson and Wales, he competed in ACF Competitions and medaled twice.

David mastered an impressive array of cooking styles, from barbecue in Oklahoma to Michelin in New York City. He met his wife Serena while cooking at Pearl & Ash before they went on to create a 12-course pop-up at BoxKite in the East Village. In June 2017, David moved to California to pursue his interest in California produce. He held chef de cuisine roles at Bird Dog in Palo Alto and Sorrel in Pacific Heights. During the pandemic, David and Serena opened Marlena in Bernal Heights, which received one Michelin star the following year. In 2024, Michelin awarded David’s newest restaurant 7 Adams one star, and called its cuisine “signature magic, highlighting Californian simplicity, featuring solid technique and thoughtful flavor combinations.”

Serena Chow Fisher

Restaurant: 7 Adams Chef Serena Chow Fisher’s love of sweet delights stems from sharing Mint Chocolate Chip ice cream with her childhood best friend and making Funfetti cakes for her stuffed animals. Her first kitchen job was at a West Village cupcake, wine, and beer bar while at NYU. She pursued her love of pastry at the French Culinary Institute, then worked under Angela Pinkerton at Eleven Madison Park. Since then, she’s been the Pastry Chef at Pearl & Ash (where she met her husband, David) and Kat & Theo, before moving to California. Prior to opening Marlena with David, she held the roles of Pastry Chef at Bird Dog and Bakery Manager at Backhaus. In 2021, Esquire named Serena as the Best Pastry Chef in America, after which she was inducted into StarChef’s 2022 Class of Rising Star Chefs. In 2023, she fulfilled her dream of working with specialty ice cream by opening Jack & Remi – named after her two pups!

January Issue 2026 v Food & Beverage Magazine | Page 60

Annabelle Goodridge

Restaurant: Cocobreeze Annabelle Goodridge’s Caribbean Restaurant & Bakery is an authentic island restaurant, bakery and full-service catering and event-planning company in the Maxwell neighborhood of Oakland, California. Executive Chef and Owner Goodridge is from the sweet islands of Trinidad and Tobago. Chef Ann skillfully crafts vibrant, nostalgic West Indian cuisine with a modern twist. Cocobreeze also features freshly made superfood juices featuring over 38 different superfoods, a full bakery, as well a variety of vegan and gluten-free options.

Mark McMillian A high-school sprint champion, Mark McMillian went on to pro football success – first at the University of Alabama (where he holds the record for the longest interception touchdown in school history), and then getting drafted into the NFL by the Philadelphia Eagles, where, as a rookie, he earned recognition by being named to the prestigious All-Madden Team. After a brief stint with the New Orleans Saints, McMillian went on to have some of his biggest success as a cornerback for the Kansas City Chiefs under coach Marty Schottenheimer. Beyond football, McMillian has showcased his talents in the culinary world, gaining national attention as a celebrity contestant on Gordon Ramsay’s hit Fox show Next Level Chef, where his passion and skill in the kitchen were on full display. He now resides in Las Vegas, and works with various programs dedicated to improving the lives of children and young adults.

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Mark Stark

Restaurant: Willi’s Seafood James Beard Outstanding Restaurateur semifinalist Mark Stark is the executive chef and co-owner with his wife Terri of numerous wildly successful restaurants in Sonoma County: Willi’s Wine Bar, Bird & The Bottle, Stark’s Steak & Seafood, Grossman’s Noshery & Bar, Augie’s French, and Monti’s in Santa Rosa, as well as Willi’s Seafood and Bravas Bar de Tapas in Healdsburg. Their newest restaurant, Augie’s French, opened in 2023. Augie’s is a classic French bistro, located in downtown Santa Rosa.

Mark is a graduate of the Culinary Institute of America and honed his professional cooking skills in Washington DC and Seattle before settling in Sonoma County. He’s appeared on the PBS series A Moveable Feast with Fine Cooking, and KQED’s Check Please! His inventive menus highlight a global melding of flavors with Asian, Mediterranean, French, Spanish and Californian influences.

Daryl Shular Daryl Shular is a Certified Master Chef; serves as the host of Twisted Dish on Aspire TV; and is Founder/ CEO of the Shular Hospitality Group. Born and reared in Central Florida, Daryl moved to Atlanta to earned his degree in culinary arts from the Art Institute of Atlanta.

He has earned the title of Certified Master Chef -- the first African American or minority to take and successfully pass that test. Chef Shular also was a member of the USA Culinary Olympic Team. Since 1993, he has received over 20 gold medals and multiple “Best in Shows” in culinary competitions. In 2004, he was National Champion in Nutritional Cooking. His Shular Institute represents another first in the industry, being the first black-owned fully licensed culinary school; there, Shular is shaking up and challenging the way the culinary schools are traditionally done!

January Issue 2026 v Food & Beverage Magazine | Page 62

International Trade Fair for Wine & Spirits

March 15-17, 2026 Düsseldorf, Germany

Cultivate the visionary in you. prowein.com Your contact in the U.S.: Messe Düsseldorf North America | info@mdna.com | Tel. (312) 781-5180

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.

JANUARY ISSUE 2026 COVER IMAGE David Dobrik 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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January Issue 2026 v Food & Beverage Magazine | Page 4

GLOBAL SOCIAL MEDIA STAR DAVID DOBRIK ON HIS SNACK BRAND WAVERS

under The Original Doughbrik’s Snacks, Co-Founded with Snack Industry Leaders Jerry Bello and Adam Cohen Chicago native David Dobrik has transcended beyond his youtube and social media world persona with an impressive snack empire growing as a result of his love for snacking - inclusive of all things candy and food. First with his popular Doughbrik’s Pizza parlor situated in the heart of the Sunset Strip in Los Angeles, ambassadorships with brands like Celsius energy, and a reputation for always posting the latest and greatest, and unique – snack and food items – including his good friend Mr. Beast’s Feastables. In 2025, David expanded into grocery, retail and convenience stores alike with his own, and much overdue, snack line, Wavers, by The Original Doughbrik’s Snacks. Currently available worldwide from the United States to Australia, there is no stopping Dobrik’s vision for his Doughbrik’s snacking empire.

Wavers are currently available in four flavors – Late Night Pizza, Extra Cheesy, Spicy Pickle and Hot Honey – inspired by his signature Doughbrik’s pizza

Page 5 | Food & Beverage Magazine v January Issue 2026

flavors – at retail partners including gopuff, Bevmo, Albertson’s (Inclusive of Jewel-Osco, Safeway, Vons), IT’Sugar, Amazon and TikTok Shop in the US, which also included a pop-up preview week with Walmart, and many new retailers soon to be announced in 2026.

Globally, Wavers are in 7-Eleven stores across all of Australia, as well as Spudshed and Woolworths in Australia, with Dubai about to launch in Candylicious.

David partnered with longtime industry veterans and experts Jerry Bello and Adam Cohen on the endeavor, under their newly formulated Tastemaker Foods, with Dobrik and The Original Doughbrik’s Snacks as their first foray under Tastemaker. Known for creating, incubating and co-developing brands like Brownie Brittle, Veggies Straws, Cookie and Candy Pop, among many others, Bello and Cohen are no stranger to the snacking industry and the synergy of their vision with Dobrik’s was organic and aligned from the start.

January Issue 2026 v Food & Beverage Magazine | Page 6

F&B Magazine sat down with David Dobrik for a look into his brand and vision: Why did you want to start a snack brand ?

I’m a big snacker, I love trying and tasting unknown or exotic snacks. If you watch any of my daily content then you know that 75% is eating and trying new foods!

I genuinely love Wavers and found myself naturally grabbing them in my own pantry when we were trialing different snack types. Wavers was the clear winner and felt like the perfect extension of my existing pizza brand, Doughbriks.

Was starting a snack brand something you envisioned for a while?

Yeah, we had tossed around several ideas whether that be a candy or snack, but when we came up with the formula for Wavers it was a hit with me and all my friends. I hold Page 7 | Food & Beverage Magazine v January Issue 2026

my friends’ opinions to the highest standard and if we all love it then I’m in.

Why wavers and where did the name come from?

There was a popped and airy gas station snack I ate while growing up in Slovakia as a kid. It was light and addicting in the sense that I could eat the whole bag and not get sick of it. I knew that’s what I wanted Wavers to be like.

The name is based upon the shape of the chip itself and we love how simple, easy and self-explanatory it is.

What makes Wavers unique in a huge world of snack options?

The texture and shape is unlike any other snack that I have seen at my grocery and convenience stores. Our airy crisp BOE DSVODI JT USVMZ VONBUDIFE BOE UIF WBSJFUZ PG nBWPST that the chip can hold- whether that’s a sweet cinnamon sugar or a freakin’ hot cheese (wink wink) we are really FYDJUFE BCPVU VQDPNJOH nBWPS MBVODIFTþ

What were the main 3 things you thought must be aligned in order to create your snack brand?

Snackability– I want to be able to eat as many as I want, maybe even a whole bag and not feel guilty about it.

The Name – naming a product always feels like the hardest part for me but Wavers came naturally.

Originality – The look, feel and taste needed to be unique yet good for you. The last thing we wanted to do was give people something that’s unhealthy and boring. We want to spice up the snack aisle!

What is your dream collaboration or extension for this brand?

A Marvel collaboration is always my dream for any product. I think an *SPO .BO nBWPS PG 8BWFST TIPVME CF JO PVS GVUVSF )PXFWFS * N NPTU FYDJUFE BCPVU UIF OFX nBWPS QSPmMFT XF SF EFWFMPQJOH 0VS DIJQT DBO IPME B XJEF WBSJFUZ PG nBWPST BOE XF SF FYQFSJNFOUJOH XJUI B UPO PG SFBMMZ GVO TXFFU TQJDZ BOE FYPUJD nBWPS UZQFT +RZ GLG \RXU SL]]D VKRS DQG EUDQG LQÁXHQFH WKLV GHFLVLRQ" Wavers is an extension of my pizza restaurant in LA, Doughbriks, so FWFSZ QBSU PG 8BWFST JT EJSFDUMZ JOnVFODFE CZ %PVHICSJLT 1J[[B "MM UIF nBWPST BSF CBTFE VQPO TMJDFT XF TFMM EJSFDUMZ BU UIF TUPSF UIF CBHT feature our restaurants origin story and checkered tiling, ,V WKHUH &KLFDJR LQÁXHQFH LQ :DYHUV" 5IF PSJHJO JOnVFODF JT SFBMMZ EFSJWFE GSPN NZ DIJMEIPPE 4MPWBLJBO TOBDL BOE CMFOEFE XJUI NZ MPWF GPS $IJDBHP 1J[[B *U T BMM NZ XPSMET coming together.

...I’m most excited about the new flavor profiles we’re developing. Our chips can hold a wide variety of flavors and we’re experimenting with a ton of really fun, sweet, spicy and exotic flavor types...

What inspiration did the pizza brand play ? &WFSZUIJOH GSPN UIF QBDLBHJOH UP UIF nBWPST UP UIF FTTFODF BOE atmosphere of our LA pizza shop inspired the Wavers brand.

Everything is connected.

What is your favorite type of snack?

0UIFS UIBO UIF -BUF /JHIU 1J[[B 8BWFS * MPWF B (BSEFUUP BOE B 'MBNJO )PU $IFFUP 5IPTF BSF NZ UPQ :KDW·V LW OLNH ZRUNLQJ DORQJVLGH ORQJWLPH VQDFN LQGXVWU\ YHWHUDQV Jerry Bello and Adam Cohen as your partner and cofounders?

Jerry and Adam have been the pioneers for this industry for years.

I’m excited that they believe that this product could be the next breakthrough in the snack aisle. They have put their heart, soul and snack-intellect into this product and I couldn’t ask for better partners in this business.

January Issue 2026 v Food & Beverage Magazine | Page 8

:KDW LV 1DWDOLH·V UROH LQ \RXU VQDFN DQG SL]]D business?

Natalie is my fellow snack-consoisseur and I trust her taste and palette more than anyone. She shares the TBNF FYDJUFNFOU GPS UIF CSBOE BT NF BOE JT UIF 71 PG Brand at Wavers.

What is your goal for wavers?

Our long term goal is to be your snack aisle staple, the chip you naturally crave and gravitate towards. We want to compete with the top dogs in snacks and I think we have the product and team to do it. I am excited to continue developing our retail partnerships in the US and abroad and get Wavers into as many hands as we can through 2026. We have already begun distribution JO "VTUSBMJB .FYJDP BOE UIF 1IJMJQQJOFT BOE UIFSF T more to come! :KDW·V QH[W IRU WKH 'RXJKEULN·V VQDFNV HPSLUH" .PSF nBWPST mSTU BOE GPSFNPTUþ 'SP[FO 1J[[B JT TUJMM B long term goal for the Doughbrik’s brand too, so maybe soon!

F&B Magazine also sat down with 'DYLG·V SDUWQHUV FR IRXQGHUV -HUU\ Bello and Adam Cohen for their insight and perspective on the partnership.

First, some insight from Adam Cohen, Co-Founder and President of Wavers by The Original Doughbrik’s Snacks: Why did you want to partner with David Dobrik to create a snack brand?

'SPN UIF NPNFOU %BWJE BOE * TUBSUFE UBMLJOH BCPVU snacks, I could see his curiosity wasn’t just surface MFWFM )F HFOVJOFMZ MPWFT UIJT XPSME )F T GBTDJOBUFE CZ nBWPST UFYUVSFT BOE XIBU NBLFT QFPQMF MJHIU VQ XIFO they try something new. That passion aligned perfectly with mine. I’ve spent my career building brands that make people feel connected, and with David, it wasn’t about doing another creator brand. It was about building something real, rooted in community, joy, and authenticity. I knew instantly this could become a global movement, not just a snack line.

What has been most exciting so far about this journey?

The collaboration. Watching our snack world and David’s creator world come together has been pure magic. Our teams work as one, creative, marketing, NBOVGBDUVSJOH MPHJTUJDT TUPSZUFMMJOH BMM nPXJOH UPHFUIFS seamlessly. It’s the perfect fusion of experience and energy. Every day feels like we’re creating something the world hasn’t seen before. The excitement from fans, retailers, and partners around the world reminds me why I love what I do.

...Every day feels like we’re creating something the world hasn’t seen before.

The excitement from fans, retailers, and partners around the world reminds me why I love what I do...

Page 9 | Food & Beverage Magazine v January Issue 2026

What is the biggest challenge with launching a creator snack brand?

The challenge and opportunity is to create a brand that transcends GBNF BOE CFDPNFT QBSU PG FWFSZEBZ MJGF 1FPQMF NJHIU USZ 8BWFST because they love David, but they’ll keep buying it because they love the product. We need to make sure the snack and the story work in harmony, entertaining, inspiring, but also truly delicious. We’ve built the brand to have depth, cultural relevance, emotional connection, and real staying power.

What is special about Wavers?

Wavers are literally joy in a bag. It’s nostalgic yet fresh. It feels like that childhood snack you loved but reinvented for today’s world. It’s light, DSVODIZ nBWPSGVM BOE NBEF XJUI DBSF HMVUFO GSFF DPPLFE JO BWPDBEP oil, and 45 pieces per ounce. That’s what makes it transformational.

It gives you everything you crave without compromise. It’s comfort, energy, and happiness in one simple bite.

What is the goal for Wavers? Tell us about expansion.

Our goal is to make Wavers a global experience. We’re not just building a snack brand; we’re building a cultural brand that lives at festivals, in airports, in homes, and on screens all around the world.

8F SF FYQBOEJOH JOUP OFX DPVOUSJFT OFX nBWPST BOE OFX GPSNBUT BOE in 2026 we’re opening our European manufacturing facility to support that growth. Wavers will be in more than 20 countries by the end of 2026, and that’s just phase one.

Where can Wavers be found?

8F SF BMSFBEZ JO "MCFSUTPOT 4BGFXBZ +FXFM 0TDP "DNF (PQVGG #FW.P BOE *5 46("3 XJUI NPSF NBKPS SFUBJMFST POCPBSEJOH FBSMZ OFYU year. Internationally, we’re everywhere from Australia to the UK , UAE - Dubai and The Netherlands. Such international retailers as 7-Eleven, Spudshed, Woolworths in Australia, and in Dubai in Candylicious, Every new retailer is another step toward our goal to make Wavers accessible to everyone, everywhere.

Tell us a brief line about your background.

Before entering the world of consumer packaged goods, I spent years as a marketing and entertainment consultant working with some of the most respected blue chip and luxury brands in the world, including .PÑU )FOOFTTZ BT XFMM BT )FJOFLFO BOE "NFSJDBO $SFX 5IBU DIBQUFS of my career taught me the power of storytelling, image, and cultural relevance.

When I met Jerry Bello and who is partnered with my cousin Jason Cohen, I pivoted into the emerging brand space, drawn by the excitement of innovation and building something from the ground up.

Since then, I’ve had the privilege of helping shape some of the most

January Issue 2026 v Food & Beverage Magazine | Page 10

recognizable snack brands in America, from Veggie Straws to 4IFJMB ( T #SPXOJF #SJUUMF $PPLJF $BOEZ 1PQ BOE OPX 5IF 0SJHJOBM %PVHICSJL T A8BWFST 4OBDLT 'PS NF UIJT JTO U KVTU about snacks. It’s about creating moments people remember and building a brand that will live far beyond us.

Next, Jerry Bello — Executive Director, The Original 'RXJKEULN·V :DYHUV 6QDFNV Why did you want to partner with David Dobrik to create a snack brand?

David’s passion for new, exciting, and international snacks intrigued me greatly. We are only at the beginning of many new innovations for the category. David will bring awareness very rapidly across the globe for these exciting new items.

What has been most exciting so far about this journey?

Combining our experienced snack team with David’s media team has been very invigorating. The teams have melded together extremely well, which is creating amazing opportunities both domestically and internationally.

Page 11 | Food & Beverage Magazine v January Issue 2026

What is the biggest challenge with launching a creator snack brand?

Creating layers to the products and messaging that all consumers can relate to. The younger consumers create the energy and hype for our brand while the middle aged people do the purchasing. We need to be very mindful of this in all aspects of our business.

What is special about Wavers to you?

Wavers is transformational because it has all the qualities of some of the most popular snacks — crunchy, delicate, light, nBWPSGVM XIJMF BMTP IBWJOH NBOZ IFBMUIZ BUUSJCVUFT MJLF CFJOH gluten free, cooked in avocado oil, and offering 45 pieces per one ounce serving.

What is the goal for Wavers?

We have developed innovation that will introduce new snack CBTF DPNQPTJUJPOT XJME nBWPST BOE OFX TIBQFT (MPCBM expansion is at the top of our list. Our international business is growing rapidly and we expect to be in more than 20 countries by the end of 2026. We are coming online with a snack facility in Europe in Q1 2026 to meet the anticipated demand.

Can you please tell our readers about your background?

The most recognizable brands and companies over the last ZFBST PO NZ SFTVNF JODMVEF 'PVOEFS BOE $&0 PG .BNNB 4F[ #JTDPUUJ TPME UP /POOJ T $P 'PVOEFS $SFBUPS BOE $&0 PG 7FHHJF 4USBXT TPME UP )BJO 1SFTJEFOU PG 4IFJMB ( T #SPXOJF #SJUUMF TPME UP 4FDPOE /BUVSF #SBOET $P 'PVOEFS BOE $&0 PG 4OBY 4BUJPOBM #SBOET $PPLJF $BOEZ 1PQ &YFDVUJWF %JSFDUPS of Doughbrik’s Wavers Snacks. ,Q VXPPDU\ LQ D KLJK SURÀOH PRYH LQ -HUU\ %HOOR DQG co-founder Adam Cohen of Tastemaker Foods partnered ZLWK VRFLDO PHGLD VWDU 'DYLG 'REULN DQG LQÁXHQFHU ,O\D )HGRURYLFK WR ODXQFK 7KH 2ULJLQDO 'RXJKEULN·V 6QDFNV with Wavers as their pioneer and signature product.

7KH ÁDJVKLS SURGXFW ´:DYHUV µ DUH ZDY\ FUXQFK\ VQDFNV LQVSLUHG E\ WKH ÁDYRUV RI 'REULN·V /RV $QJHOHV EDVHG 'RXJKEULN·V 3L]]D 7KH VQDFNV DUH GHVFULEHG DV D ´JRRG VQDFNLQJµ RSWLRQ EHLQJ WUDQV IDW IUHH QRQ *02 DQG PDGH ZLWKRXW DUWLÀFLDO ÁDYRUV RU SUHVHUYDWLYHV 7KH\ KDYH ODXQFKHG QDWLRQDOO\ in US retailers like Albertsons and Safeway banners and globally in places like 7-Eleven Australia. Visit and purchase them online at www.eatdoughbriks.com and follow across social media @eatdoughbriks on instagram and tiktok.

January Issue 2026 v Food & Beverage Magazine | Page 12