Food & Beverage Magazine - November Issue 2025 Celebrity Issue

NOVEMBER ISSUE 2025 COVER IMAGE 50 Cent for 505 Edition in partnership with Lalique 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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COVER FEATURE

Contents November 2025

Inside this issue Page 5

Cover Feature

50 Cent

Page 15

#Trending Product

Albers Craft Meats

Page 17

Holiday

Tiptree’s Christmas Pudding Rum

Page 19

Food News

Chunky Vegan

Page 23

Industry Leaders

Lavazza

Page 25

Restaurant News

Fiamma: Sun Valley

Page 29

#Trending Product

HORL

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Page 31

Spirit News

Josefina

Page 33

Editor’s Top Pick

Gifts of the Year

Page 49

Desserts

Vine to Bar

Page 53

Food News

Profanity Jam

Page 57

#Trending Products

Rich’s new All-In-One Creamer

Page 59

#Trending Products

L’Originale Lambrusco

Page 5

Cover Feature

Square

PAGE 53

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PAGE 10

1 PAGE 3

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CURTIS “50 CENT” JACKSON:

The Multihyphenate King of Music, Media, Philanthropy, and Now, Spirits

By Michael Politz, Publisher Food & Beverage Magazine

Curtis “50 Cent” Jackson has long been a master of reinvention. From global hip-hop domination to producing award-winning television and film franchises, Jackson has evolved from artist to architect—building an empire that spans entertainment, business, charitable pursuits, and now, luxury spirits.

His rise from chart-topping rapper to global entertainment powerhouse is nothing short of legendary. Fresh off one of the highest-grossing hip-hop tours in history—where he sold out stadiums across the world—Jackson has once again proven that his influence extends far beyond the stage.

In Shreveport, Louisiana, he’s leading a creative renaissance with the launch of his state-of-the-art G-Unit Studios Louisiana, a powerhouse for film, television, and cultural innovation.

Under his award-winning G-Unit Film & Television banner, Jackson has built a storytelling empire responsible for redefining legacy television and streaming. With over 40 projects currently in development across 13 different networks, two major motion pictures set to hit theaters this year, and the launch of his new FAST channel, 50 Cent Action, Curtis “50 Cent” Jackson continues to dominate every arena he enters.

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Jackson’s wholly owned premium wine and spirits company, Sire Spirits, has translated his signature ambition and precision into the world of fine Cognac and Champagne. His latest masterpiece release, in partnership with Lalique, is the Branson 505 Edition Cognac. Pairing Cognac aged for more than a century in a hand-crafted and numbered Lalique crystal carafe marks a defining moment in his evolution from cultural icon to luxury art curator and tastemaker.

Available by invitation only and priced at $25,000, access to the Branson 505 begins with a $5,000 donation to Jackson’s G-Unity Foundation. The charitable tie-in reinforces Jackson’s philosophy that true success blends wealth, artistry, and purpose. Only 505 bottles exist worldwide, each representing the perfect balance between craftsmanship, exclusivity, and conscious luxury.

Sire Spirits: Heritage, Innovation, and Conscious Capitalism Solely owned by Jackson, Sire Spirits is built on the principles of quality, authenticity, and empowerment. Its two signature brands—Branson Cognac and Le Chemin du Roi

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Champagne—merge old-world expertise with modern innovation.

“Sire Spirits is a bridge between French heritage, the American dream, and my strong belief in conscious capitalism,” Jackson explains. “Every bottle represents excellence, aspiration, and giving back.”

Crafted in partnership with France’s most respected houses, Sire Spirits has elevated both the Cognac and Champagne categories, offering hospitality professionals an unparalleled blend of prestige and purpose.

The 505 Edition: A Legacy in Crystal and Cognac In partnership with Silvio Denz, Executive Chairman of Lalique, Jackson has created a masterpiece of art and spirit.

The Branson 505 Edition combines 200 eaux-de-vie from the Grande Champagne cru, with some aged over a century in Limousin oak barrels.

Each bottle is hand-engraved, numbered, and presented in a bespoke Lalique crystal decanter, housed in a custom luxury case.

To acquire one, collectors make a $5,000 donation to the G Unity Foundation, followed by a $20,000 purchase, totaling $25,000. Each owner becomes part of the exclusive 505 Society, which includes: • A handmade Lalique art piece and a digital NFT • Personalized welcome messages from Curtis Jackson and Silvio Denz • Invitations to private concerts, sporting events, and Lalique experiences • Priority access to future limited-edition collaborations For Jackson, the 505 Edition embodies “the bridge between heritage and ambition— between doing well and doing good.” It’s not simply a spirit; it’s a statement.

Branson Cognac: The Spirit of Mastery Every bottle of Branson Cognac celebrates centuries of French craftsmanship, curated for modern luxury enthusiasts: • VS Phantom – A blend from Borderies and Fins Bois, rich with vanilla and dried fruit. Three time PR%F Awards Double Gold in Taste and Design • VSOP Royal – Balanced and powerful; Double Gold and “Cognac of the Year” at Bartender Spirits Awards.

• VSOP Grande Champagne – 100% Grande Champagne grapes, distilled in 1800s pot stills; Double Gold Pr%f Award in Taste and 100 % perfect score Century Award Pr%f Award for outstanding design • XO Grande Champagne – Aged up to 25 years; deep, complex, and elegant.

Gold Medal, San Francisco World Spirits Competition Each expression reflects Branson’s ethos: meticulous sourcing, generational expertise, and luxury without compromise.

Le Chemin du Roi: Champagne Fit for a King

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Meaning “The King’s Path,” Le Chemin du Roi Champagne mirrors Jackson’s relentless pursuit of excellence. Every cuvée rests at least four years on lees—over three times the legal minimum—for an unmatched balance of finesse and richness.

• Brut Reserve – Notes of crisp green apple and toasted brioche; designed for refined hospitality and celebratory toasts.

• Brut – Chardonnay-driven, aged four years; Double Gold and Best in Show, Houston Livestock Rodeo Wine Competition.

• Brut Rosé – Aromas of strawberry and blackcurrant with subtle mint and almond; Platinum, “Best Sparkling Rosé,” Critics Challenge 2023.

• Blanc de Blancs Collection Privée – 100% Chardonnay from the 2000 vintage, aged over a decade; only 993 bottles exist.

Strategic Partnerships • Landry’s Hospitality Group: National rollout across fine dining and cocktail activations.

• Caesars Entertainment: Resort-level collaborations at Caesars Palace in Las Vegas and Atlantic City.

• Professional Sports Partnerships: The Houston Astros and Vegas Golden Knights celebrated their championship victories with Le Chemin du Roi. Every bottle purchased, poured, or displayed tells a story of artistry, ambition, and giving back—a combination that few luxury brands can authentically claim.

Curtis “50 Cent” Jackson has achieved what few ever do: he has turned vision into legacy. With Sire Spirits, he’s redefined what it means to be a multihyphenate—merging art, business, and philanthropy into one seamless empire.

Every bottle of Le Chemin du Roi captures Jackson’s spirit— elegant, disciplined, and destined for greatness.

The Branson 505 Edition by Lalique is more than a collector’s Cognac; it’s a symbol of excellence, empowerment, and enduring influence.

For restaurants, bars, and hotels, Sire Spirits offers more than prestige—it’s a profit driver and a storytelling tool that resonates with today’s discerning clientele.

Because for Jackson, success isn’t just about what’s in the glass—it’s about what it stands for.

Luxury. Legacy. Leadership.

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...because for Jackson, success isn’t just about what’s in the glass—it’s about what it stands for.

Luxury. Legacy.

Leadership.

November Issue 2025 v Food & Beverage Magazine | Page 12

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Albers Craft Meats Real Protein. No Compromises.

Clean. Cooked. Convenient.

It sounds simple, but in the protein aisle, it’s nearly impossible to find.

That’s what makes Prepped Proteins from Albers Craft Meats such a standout. These 6 oz meat packs are fully cooked, macro-labeled, vacuum-sealed, and ready in 90 seconds.

No prep. No preservatives. No second-guessing what’s actually inside.

This isn’t another protein bar pretending to be food. It’s real meat, handled with care from sourcing to sealing, and the numbers back it up. One of the line’s top sellers, Fiesta Chicken, packs 52 grams of protein into 280 calories with just 6 grams of fat and a single gram of carbs. The Smoked Tri Tip hits with 43 grams of protein and bold, beefy flavor at 370 calories. Both are included in Britt’s Favorite Box, a curated 20-pack built for macro domination: 10 chicken, 10 tri tip, all power, no filler.

It’s the kind of product that feels designed by someone who actually eats for performance, and it is.

The Prepped Proteins line was developed by Blake Albers, CEO and founder of Albers Craft Meats. His Nebraskabased, family-run company has been raising the bar on beef

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and protein products for years. This isn’t a white-labeled commodity blend. It’s cooked in-house at their USDAinspected facility, seasoned with purpose, and sourced from the Albers family farm and trusted regional partners.

Every pack reflects a level of control and transparency most protein brands can’t touch.

That’s why people trust it. And why it’s catching fire among athletes, macro trackers, and busy parents who are tired of choosing between convenience and clean eating.

Fiesta Chicken, for example, is a smoky-spicy favorite that customers regularly pair with 5 ounces of cottage cheese and a little salsa. “It slaps,” says Britt Albers. The Smoked Tri Tip is so tender that it doesn’t actually need reheating. Straight from the fridge to the fork is a totally valid use case.

But taste and macros aren’t the only reason this line stands out. There’s a systems-level innovation behind it. Unlike typical ready-to-eat meat brands that rely on third-party co-packers or lower-quality cuts, Albers handles everything

from butchering to packaging. That means shorter turnaround times, fresher product, and full accountability. When you control the supply chain, you control the quality, and the result is meat that tastes like it just came off the smoker, not out of a vending machine.

For foodservice operators, retailers, and meal prep brands, the benefits are just as clear: Precision-portioned 6 oz servings fit nearly every macro plan Zero-prep, low-waste format streamlines operations and reduces labor Bold seasoning and high protein content add value to any high-performance meal Clean, trustworthy sourcing story speaks directly to today’s ingredient-savvy consumer

And then there’s the use-case flexibility. These aren’t single-use proteins. They’re versatile building blocks that work in bowls, wraps, bento boxes, gym bags, and lunchboxes. They travel well, store cold, and reheat without drying out or losing texture. That makes them ideal for everything from retail shelf placement to performance-focused café menus.

Founder

At a time when people are training harder, eating cleaner, and demanding more from their food, Prepped Proteins meet the moment. They check every box: high-protein, low-lift, flavorforward, ethically made. And with no ultra-processed weirdness.

This is functional protein without compromise.

And the brand knows exactly who it’s for: people who don’t skip meals, don’t have time to prep every bite, and don’t want mystery meat anywhere near their macros.

With Britt’s Favorite Box, Albers Craft Meats has taken two of its hardest-hitting, best-tasting options and created a set that delivers on every level. It’s a win for consumers who care about performance. It’s a win for buyers who want products that move. And it’s a win for the meat industry, which needs more small-batch innovation and less sodium-soaked sameness.

Prepped Proteins aren’t chasing a trend, they’re creating a new standard for what real convenience food can be.

In a marketplace chasing the next trend in plant-based formulations or synthetic nutrition, Albers Craft Meats is going back to the basics: real meat, real flavor, responsibly made. And for the millions of Americans hungry for protein that works as hard as they do, it’s a welcome and long overdue innovation.

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HOW CHUNKY VEGAN IS NURTURING A NEW GENERATION OF CONSCIOUS EATERS In the heart of Loudoun County, Virginia, a quiet revolution is underway in the world of infant and toddler nutrition. Chunky Vegan, a woman-founded company with bold ideas and a clear mission, is shaking up a category long dominated by legacy brands and shelf-stable purées. This isn’t baby food as usual. It’s a radical return to clean, plant-based, small-batch meals designed to nourish the youngest eaters during their most formative years.

At its core, Chunky Vegan is rooted in the belief that babies deserve better. Better ingredients. Better transparency. Better food altogether. Founded in 2023 in Leesburg, Virginia, by Camille Hardy, a mother, former technology executive, and functional nutritionist-in-training, the company was born from a personal pain point.

When Hardy couldn’t find clean, truly nutritious baby food for her own child, she set out to create it herself, starting not in a boardroom, but in her home kitchen.

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What began as a deeply personal solution quickly evolved into a broader mission to change the way parents think about early childhood nutrition. As Camille connected with other families who shared similar frustrations, she realized that the lack of clean-label, plant-forward options wasn’t just inconvenient, it was a serious gap in the market that had long gone unaddressed.

Chunky Vegan’s evolution has been fueled by a spirit of innovation, blending sustainable food tech with modern nutrition. It is among the first U.S. baby food brands to explore the use of mycelium-based proteins—nutrient-dense ingredients derived from mushroom root that offer a clean, allergen-friendly, and environmentally responsible alternative to traditional protein sources.

While some baby food brands rely on fruit purée concentrates, added sugars, and shelf-life extenders that sacrifice nutritional integrity for convenience, Chunky Vegan takes a different approach. Its recipes highlight ingredients commonly found in the world’s healthiest cultures like Okinawa purple sweet potatoes, hemp seeds, quinoa, and legumes. These foods, often staples in Blue Zones, are packed with antioxidants, plant-based proteins, and essential nutrients critical for developing bodies.

Each recipe is minimally processed to preserve the natural flavor, texture, and nutritional profile of every ingredient. Meals are packaged exclusively in glass to avoid the risks associated with plastic, including chemical leaching and microplastic exposure; an increasingly important concern among parents who are paying closer attention to what touches their children’s food.

Equally foundational to Chunky Vegan’s mission is its trusted network of experts across the functional medical and wellness communities. Each recipe is thoughtfully curated with guidance from pediatricians, nutritionists, food scientists, and even plant botanists to ensure it meets the highest standards of developmental nutrition, digestive health, and ingredient

For more information, visit www.chunkyvegan.net

integrity. This multi-disciplinary collaboration ensures that every meal is grounded in clinical evidence and crafted with care, offering parents not just food, but peace of mind.

For Camille Hardy and her growing team, the message is clear, Chunky Vegan isn’t trying to be trendy. It’s trying to be trustworthy. The brand’s clean label approach has resonated deeply with modern parents who are actively seeking brands they can trust. “Parents are overwhelmed by greenwashed marketing and vague labels,” Hardy explains. “We’re here to cut through the noise with food that’s as transparent as it is nourishing.”

That message is gaining traction. In less than two years since its launch, Chunky Vegan has earned certification from the Virginia Department of Agriculture and Consumer Services as one of Virginia’s Finest. The recognition highlights the brand’s commitment to sourcing premium, local ingredients and maintaining the highest standards of product quality. The company was also featured on NPR’s How I Built This with Guy Raz, helping to elevate its story and mission on a national stage.

Beyond accolades, Chunky Vegan is building something that many brands in the space only aspire to: a true sense of community. Whether at local grocers, farmers markets, pediatric clinics, or parenting expos, the brand shows up where families gather. Through hands-on sampling, nutritional education, and one-on-one conversations, Chunky Vegan is creating meaningful moments of connection and trust.

As conversations around sustainability, ingredient transparency, and infant health continue to evolve, Chunky Vegan stands out as a brand that refuses to compromise. With a deep passion for real food and an unwavering commitment to doing what’s right—not just what’s easy—it is redefining what baby food can be.

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CREATE UNFORGETTABLE GUEST EXPERIENCES WITH LAVAZZA AS YOUR COFFEE PARTNER.

FEEL THE REAL COFFEE PLEASURE

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BREWING ELEVATED Experiences

Lavazza Redefines Premium Hospitality When guests awaken at the Montauk Yacht Club, the first aroma greeting them isn’t the sea air drifting off Lake Montauk—it’s the rich, velvety scent of Lavazza coffee.

That first sip, enjoyed on a sun-splashed deck or private patio, captures what this collaboration is all about: the art of transforming an everyday ritual into a luxurious, memory-making experience.

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

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

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

The Power of Premium Coffee in Hospitality In today’s hyper-competitive travel landscape, guest expectations continue to climb. According to the 6I\QWVIT +W‫ٺ‬MM )[[WKQI\QWV, two-thirds of Americans drink at least one cup of coffee daily, and many judge a hotel’s quality by the caliber of that cup. As travelers become increasingly discerning about sourcing, roasting, and sustainability, coffee quality has emerged as a defining detail of five-star service.

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

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

A Hospitality Collaboration Built on Experience and Alignment The Lavazza × Montauk Yacht Club partnership was conceived as a 360-degree program combining quality, storytelling, and lifestyle alignment. Across the resort, guests encounter Lavazza at every touchpoint a branded café market, in-room espresso machines, weekend poolside activations, and custom menu collaborations that highlight coffee’s versatility.

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

Chef McCarroll’s summer menu featured three exclusive Lavazza-inspired creations: a decadent Tiramisu, a refreshing Chilled Coffee Mousse, and a sophisticated Espresso Martini served across our bars at Ocean Club. These dishes quickly became guest favorites bridging Italy’s “La Dolce Vita” sensibility with Montauk’s relaxed maritime elegance.

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Turnkey Hospitality Solutions for Operators For hoteliers, Lavazza offers far more than coffee supply—it delivers turnkey hospitality programs that combine creativity with operational simplicity. From equipment and staff training to culinary development and marketing support, Lavazza tailors its approach to fit each property’s unique identity.

“Hotels today need partners who can support both the creative and operational sides of the business,” noted Foti. “Our goal is to deliver a coffee program that enhances the guest journey while making execution simple and scalable for hotel teams.”

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

Marketing Amplification and Lifestyle Storytelling Beyond the bean, Lavazza invested deeply in the partnership’s public relations, social media, and experiential storytelling. Throughout the 2025 season, guests enjoyed a series of curated activations that elevated their experience. For instance, Poolside Weekends delighted visitors with complimentary tiramisu served in Lavazza cups and signature coffee cocktails from a branded pop-up cart. The experience continued with a full café-market takeover, where Lavazza’s premium blends and Italian design aesthetic were showcased, inviting guests to immerse themselves in authentic Italian culture. Additionally, an in-room sweepstakes QR experience encouraged guests to bring a touch of “La Dolce Vita” home, extending the brand’s luxurious hospitality into their everyday lives.

“By blending Italian coffee heritage with the spirit of Montauk’s coastal luxury, we created something truly distinctive,” said Foti. “It’s about delivering not just a product, but a feeling—that small, perfect moment of pleasure that defines memorable hospitality.

“By blending Italian coffee heritage with the spirit of Montauk’s coastal luxury, we created something truly distinctive,” said Foti.

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

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A Case Study in Premium Hospitality Collaboration The success of the Montauk Yacht Club partnership adds to Lavazza’s growing roster of elite hospitality collaborations, including the Four Seasons, Princess Cruises, Vail Resorts, and global cultural events like the US Open. Each initiative underlines the company’s strategy: partner with properties and brands that share its devotion to authenticity, quality, and guest-centric storytelling.

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

Setting the Standard for Elevated Experiences For Montauk Yacht Club, the collaboration reinforces its reputation as a destination that embodies casual elegance in a natural, yet sophisticated setting. For Lavazza, it exemplifies how Italian artistry can adapt seamlessly to American luxury hospitality.

While the summer in the Hamptons has come to a close, the partnership continues to deliver long after checkout—one espresso, cappuccino, and affogato at a time. Together, Lavazza and the Montauk Yacht Club have shown that the true mark of exceptional hospitality lies not only in service or setting, but in the subtle details that awaken the senses and linger in memory.

Looking Ahead to Summer 2026 As both brands look toward summer 2026, new opportunities for innovation and guest engagement are already brewing. Lavazza and Montauk Yacht Club plan to expand their collaboration through refreshed seasonal activations, enhanced culinary pairings, and elevated guest touchpoints that continue to celebrate craftsmanship and connection. With each cup, they aim to deepen their shared commitment to redefining luxury hospitality—turning everyday moments into experiences worth savoring.

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Where There’s Fire:

Fiamma Brings Open-Flame Italian Cuisine to the Mountains of Idaho

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n the heart of Sun Valley, the glow of a seven-foot hearth sets the tone at Fiamma, where chefs Britt Rescigno and Kinsey Leodler-Rescigno turn seasonal ingredients MRXS .XEPMER HMWLIW HIǻRIH F] ǻVI GVEJX

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“The heat, aroma, and evolving flavors of fresh, local ingredients encourage diners to slow down, savor each bite, and connect with the food and each other.”

November Issue 2025 v Food & Beverage Magazine | Page 24

Step inside Fiamma, and the experience feels FSXL MRXMQEXI ERH EPMZI ;EVQXL VEHMEXIW RSX NYWX JVSQ XLI LIEVXL FYX JVSQ XLI [E] XLI WTEGI FVMRKW TISTPI XSKIXLIV 8LI GLIJW LEZI crafted a dining atmosphere where every HIXEMP JVSQ XLI ǼMGOIV SJ ǻVIPMKLX XS XLI TEGMRK of each course, is intentional. It’s soulful, sensory, and designed to linger, a meal meant XS FI JIPX EW QYGL EW WEZSVIH +MEQQEƶW GVEJX GSGOXEMP TVSKVEQ IQFSHMIW the restaurant’s core philosophy through culinary-inspired cocktails, each one telling its own unique story. The Siciliano, crafted with gin, citrus, and Fiamma’s house olive oil, evokes the sunny shores of Palermo EKEMRWX XLI FEGOHVST SJ .HELSƶW QSYRXEMRW 8LI FEPERGI SJ ǻVI ǼEZSV ERH TPEGI VIGIRXP] earned Fiamma the AAA Four Diamond HIWMKREXMSR EǽVQMRK MX EW E HIWXMREXMSR HMRMRK experience worth seeking out.

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HORL IS TAKING KNIFE SHARPENING TO ANOTHER LEVEL WITH THE LAUNCH OF THEIR NEXTGENERATION HORL®3 ROLLING KNIFE SHARPENERS. A fool-proof way to achieve razor-like results at home, the easy-touse HORL®3 set features a powerful magnetic angled grip pad that firmly holds a wide range of knives in place, and a two-sided roller for quick sharpening results: a diamond sharpening disk and a honing one — see how it works. Invented by father and son Otmar and Timo Horl in Germany, their original design launched the rolling sharpener category (spurring many copycats), and they continue to innovate on their revolutionary award-winning HORL®2 sharpener by blending advanced technology with sleek design. More details below.

From the eco-friendly everyday sharpener HORL®3 Cruise ($99), to the signature customizable HORL®3 ($179), to the most technologically advanced HORL®3 Pro ($399), the HORL3 sharpeners are built to last a lifetime and cover almost any knife sharpening need. They also make great gifts for Mother’s Day, Father’s Day, graduation, holidays, grilling, upgrading kitchen tools, under $100, splurge-worthy, anyone who loves cooking, new tech, eco-minded products and much more!

HORL®3 CRUISE Rolling Knife Sharpener Made with Upcycled Plastic — Under $100 The HORL®3 CRUISE rolling knife sharpener ($99) is crafted with upcycled ocean-bound plastic collected from beaches in Southeast Asia and repurposed to create eco-friendly, sustainable material, while helping reduce the amount of plastic going into the oceans (11 million metric tons a year). A compact, foolproof and easy-to-use everyday sharpener (no experience required!), the HORL®3 CRUISE features an abrasive “block” diamond sharpening surface, two sharpening angles (20° for most knives and 15° for finer and Japanese blades) and powerful magnets to keep a range of knives in place, including smaller blades that can be tricky to sharpen; plus the sandy-white color inspired by beaches is so sleek it will deserve a permanent spot on the counter. It is also light and travels well for anyone going camping or cooking at an Airbnb.

Affiliate & Purchasing: HORL®3 CRUISE is $99 on HORL website — 15% affiliate commission available CJ merchant ID #7144076; and Skimlinks merchant ID #119388

Page 27 | Food & Beverage Magazine v November Issue 2025

Signature HORL®3 Built To Last a Lifetime The next-gen of the award-winning original rolling knife sharpener design, the new HORL®3 is a foolproof, easy-to-use sharpening system that requires no prior experience and quickly delivers razor-sharp results at home. As stylish as it is effective, the HORL®3 comes in timeless Oak or Walnut and features a grip pad with powerful magnets to hold knives firmly at an angle (20° for most knives and 15° for finer and Japanese blades), while an abrasive “block” diamond sharpening disk is rolled along the blade. HORL®3 works with kitchen knives, from smaller blades that can be tricky to sharpen to chef knives, cleavers, and outdoor knives.

Proprietary Quick Lock technology allows to easily interchange sharpening disks of finer grits (available separately) for super premium sharpness. Crafted in Germany by artisans and combining engineering with craftmanship, HORL®3 is built to last a lifetime, providing a sleek way to give your knives a razor-like edge — the only knife sharpener anyone will need.

Affiliate & Purchasing: HORL®3 is $179 (oak or walnut) on HORL website — 15% affiliate commission available CJ merchant ID #7144076; and Skimlinks merchant ID #119388

Advanced HORL®3 PRO with 6 Sharpening Angles The easy-to use top-of-the-line HORL®3 PRO is the ultimate and last knife sharpener you’ll ever need. With its advanced internal gear for ultra-fast rolling (3 times faster), a powerful magnetic grip pad to firmly hold different size knives in place, and an abrasive “block” diamond disk for exceptional sharpening results, the new HORL®3 PRO also offers 6 adjustable sharpening angles: 10°, 13°, 15°, 20°, 22°, 25° for even greater customization on a wider range of knives and steel types. Proprietary Quick Lock technology allows to easily interchange sharpening disks with finer grits (available separately) for super premium sharpness.

Compatible with all HORL sharpeners, the new HORL®3 PRO Angle Support pad with adjustable angles ($119) is available for purchase separately on the HORL website (see affiliate below), making it great for anyone who wants to upgrade their existing HORL sharpeners for an even wider range of knives, especially finer steels.

Affiliate & Purchasing: HORL®3 PRO is $399 on HORL website — 15% affiliate commission available CJ merchant ID #7144076; and Skimlinks merchant ID #119388

New HORL®3 CRUISE Rolling Knife Sharpener made from ocean-bound plastic; signature HORL®3 with new proprietary Quick Lock technology in Oak and Walnut; new HORL®3 PRO and dock for storage; lineup of next-generation HORL®3 rolling knife sharpeners. Photo credit: HORL

November Issue 2025 v Food & Beverage Magazine | Page 28

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KATHERINE TINSLEY IS REDEFINING SPIRITS OWNERSHIP How the founder of Josefina Inc. is building a sustainable tequila brand and reshaping the narrative around representation, legacy, and capital in the spirits industry.

Page 29 | Food & Beverage Magazine v November Issue 2025

D

uring the global pandemic, CEO and founder Katherine Tinsley found herself grieving two things: her grandmother, and her early 20s. While many of her peers spent their 21st birthdays celebrating in clubs and traveling, Katherine marked the milestone in lockdown, as IŀDžÅT՞ԏԙ‫ ڑ‬ɒʧͣͅ΃̻ʹɤɒ‫˓ ڑ‬ʧʅɤ‫ ڑ‬Ǹ˷ɒ‫̻ ڑ‬Ǹ΃ͣɤɒ‫˓̻ ڑ‬Ǹ˷ͣ‫ ڑ‬Ǹ̇ͅ΃˷ɒ‫ʹ ڑ‬ʔɤ‫ ڑ‬ʊ˓̇ȿɤռ Amid this solitude and reflection, she began visiting Binny’s Beverage Depot, walking the aisles to self-educate on the world of spirits. Her introduction to tequila wasn’t through social settings — it was quiet, methodical, and deeply intentional. This journey sparked an unexpected love for the category and planted the seeds for Josefina Inc., the company she would go on to build.

Named after her late grandmother, Josephine Rivera Banos — born ĉ̇ͣɤʅʧ˷Ǹ‫ڑ‬ʧ˷‫ڑ‬IǸ̇ͅ˓ʧ˷Ǹջ‫ڑ‬Ŷ΃ɤͅʹ̇‫ڑ‬žʧɆ̇‫ڑ‬ա‫ڑ‬ĉ̇ͣɤʅʧ˷Ǹ‫ڑ‬Å˷Ɇռ‫ڑ‬ʧͣ‫ڑ‬ȿ̇ʹʔ‫ڑ‬Ǹ‫ͅʹڑ‬ʧȿ΃ʹɤ‫ڑ‬Ǹ˷ɒ‫ڑ‬ a vision. The brand exists at the intersection of sustainability, smallbatch craftsmanship, and cultural storytelling. As a Black Puerto Rican woman, Katherine is infusing her Caribbean heritage into a Mexican spirit, while also addressing a critical gap in ownership.

To her knowledge, Josefina Inc. is positioned to become the first tequila brand founded and owned by a Black Hispanic woman.

Tinsley brings years of media experience from publications such as Good Housekeeping, OK! Magazine, and Grazia USA, but launching a tequila brand has revealed deeper systemic challenges. Like many Black, Hispanic, and female founders, she does not come from generational wealth, and does not have access to a friends-andfamily round — a step that many startups rely on to gain early traction.

These gaps are especially felt across Black and Hispanic communities, where historic disparities in wealth accumulation Ɇ̇˷ʹʧ˷΃ɤ‫ڑ̇ʹڑ‬ʧ˰̻ǸɆʹ‫ڑ‬ǸɆɆɤͣ​ͣ‫ڑ̇ʹڑ‬ɆǸ̻ʧʹǸ˓‫̇ʹڑ‬ɒǸζռ‫ڑ‬Å˷‫ڑ‬ԏԙԘԒջ‫ʹڑ‬ʔɤ‫ڑ‬ǸΤɤͅǸʊɤ‫ڑ‬ΨɤǸ˓ʹʔ‫ڑ‬ ̇ʅ‫ڑ‬Ψʔʧʹɤ‫ڑ‬ʅǸ˰ʧ˓ʧɤͣ‫ڑ‬ΨǸͣ‫ڑ‬Ǹȿ̇΃ʹ‫ڑ‬ӮԒԐԎջԎԎԎ‫ڑ‬ʔʧʊʔɤͅ‫ʹڑ‬ʔǸ˷‫ʹڑ‬ʔǸʹ‫̇ڑ‬ʅ‫ڑ‬A˓ǸɆˋ‫ڑ‬Ǹ˷ɒ‫ڑ‬ Hispanic families. By 2022, the average wealth of white families had grown to $1.4 million — more than $1 million higher than the average ʅ̇ͅ‫ ڑ‬A˓ǸɆˋ‫ ڑ‬ʅǸ˰ʧ˓ʧɤͣ‫ ڑ‬ՄӮԐԏԏջԔԙԖՅ‫ ڑ‬Ǹ˷ɒ‫¡ ڑ‬ʧ̻ͣǸ˷ʧɆ‫ ڑ‬ʅǸ˰ʧ˓ʧɤͣ‫ ڑ‬ՄӮԐԐԗջԔԓԓՅռ While these communities are rich in wisdom, culture, and love, the capital required to circulate within them — to help families thrive and catapult founders forward — has too often been out of reach. These disparities don’t just affect individuals; they affect the ability of entire communities to be represented in industries like spirits, where ownership remains overwhelmingly homogeneous.

With less than 1% of venture capital going to Black women, traditional fundraising paths quickly proved inaccessible. So, Katherine turned to equity crowdfunding: a growing avenue for underrepresented founders to raise capital on their own terms. Through a ӮԐԔԎջԎԎԎ‫ ڑ‬Ƌ _‫ ڑ‬Ǹʊͅɤɤ˰ɤ˷ʹ‫ ڑ‬ʔ̇ͣʹɤɒ‫ ڑ˷̇ ڑ‬Ljɤ ΃˷ɒɤͅջ‫ͣ ڑ‬ʔɤ‫ ڑ‬ʧͣ‫ ڑ‬ȿ΃ʧ˓ɒʧ˷ʊ‫ڑ‬ community momentum to fund Josefina Inc.’s first production run.

Despite being pre-launch, Josefina Inc. is already resonating with consumers and the spirits community alike. As the founder, Katherine has built a loyal and engaged following around ĉ̇ͣɤʅʧ˷Ǹ‫ڑ‬Å˷Ɇռջ‫ڑ‬Ψʧʹʔ‫̇ڑ‬Τɤͅ‫ڑ‬ԒԖջԎԎԎ‫ʹ̻̇ͅ​̻΃ͣڑ‬ɤͣͅ‫ڑ‬ǸɆ̇ͣͅ​ͣ‫ڑ‬ƙʧˋƙ̇ˋջ‫ڑ‬Å˷ͣʹǸʊͅǸ˰ջ‫ڑ‬ LinkedIn, and beyond. The company is not just a tequila brand — it’s a cultural bridge between Puerto Rico, Mexico, and the U.S., built on values of transparency, sustainability, and representation.

While many may hope to maintain the status quo in the spirits industry, Tinsley is clear: Josefina is here to disrupt. For her, this company is more than a brand — it’s an ancestral offering.

November Issue 2025 v Food & Beverage Magazine | Page 30

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Page 31 | Food & Beverage Magazine v November Issue 2025

Editor’s Top Pick: Gifts of the Year

Tools

AccuTaste This patented, handheld tool dials in flavor with clickbased, portion-controlled dosing. Each click releases a calibrated amount so cooks hit the same profile every time, from a busy line to a backyard smoker (think: four clicks per side for a perfectly seasoned 5-oz burger).

Training takes minutes, prep speeds up, and costly spice blends stretch further. Chef-approved and kitchen-tough, AccuTaste makes great seasoning repeatable, one click at a time. Created by Sonoco Plastics. Available on Amazon or B2B.

Drinks

Black Market This season, the most talked-about gift isn’t wrapped in ribbon—it’s poured over ice. The Black Market 750ml is the ultimate showstopper for holiday parties. Crafted with real hemp-derived Delta-9 THC, nootropics (lion’s mane), and vitamins Black Market delivers a smooth, euphoric high that kicks in fast—no hangovers, no pretense, just pure elevation. Its bold black currant flavor makes it perfect for crafting hightails—THC-infused twists on classic cocktails— that are quickly becoming the go-to choice for guests who want a sophisticated alternative to alcohol. Whether you’re hosting a late-night bash or showing up with the best gift on the table, this 750ml bottle isn’t just a drink—it’s an experience. And if you’re not sure where to start, visit their AI Mixologist at recipes.drinkblackmarket.com—it’ll help you create custom hightails that suit anyone’s taste.

November Issue 2025 v Food & Beverage Magazine | Page 32

Editor’s Top Pick: Gifts of the Year

Drinks

Casa México Casa México Tequila, one of the best tequila brands from Jalisco’s Highlands, crafts its award-winning Cristalino from 100% blue weber agave grown in mineral-rich red clay soil.

The piñas are slow-roasted in brick ovens, crushed in a tahona mill and double-distilled in copper alambique stills before resting six months in American white oak barrels. A proprietary three-phase carbon filtration process yields a crystal-clear spirit that preserves the depth and warmth of a reposado while delivering an ultra-smooth, refined finish.

Notes of oak, almond and caramelized agave shine in this platinum award-winning tequila, designed for sipping neat or over ice. Elegant and timeless, Casa México Cristalino also makes an exceptional gift for discerning spirits lovers, offering the perfect balance of craftsmanship, heritage and sophistication in every pour.

Butter

Chef Butter Ever wonder how professional chefs are able to create extraordinary dishes, perfectly seasoned and balanced?

Chef Butter is the answer. Create amazingly tasty and refined culinary masterpieces easily and quickly with these unique, high quality compound butters.

Chef Butter Bundles, give the gift of flavor.

Page 33 | Food & Beverage Magazine v November Issue 2025

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WITH SUNNY SKY PRODUCTS, YOUR COMPLETE BEVERAGE SOLUTIONS PROVIDER

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Editor’s Top Pick: Gifts of the Year

Coffee

Coffee Dust The Coffee Dust Sampler Kit from Vashon Island Coffee Dust makes an ideal holiday gift for coffee lovers. Featuring all six of the company’s signature blends—including Gingerbread, Cocoa Calm, Captain’s, Hot Momma, Spicy Papa, and Healthful—the set offers a flavorful way to enjoy the season without added sugar, syrups, or artificial ingredients. Each blend is crafted from familiar, premium spices like cinnamon, ginger, turmeric, lavender, and cocoa, creating options that range from cozy to bold. The Sampler Kit also includes a stainless steel 1/8 teaspoon spoon, making it easy to dust the perfect amount into coffee, tea, or cocoa. Packaged together, it’s a festive and thoughtful gift that encourages exploration, adds fun to morning routines, and delivers a healthier alternative to flavored creamers and syrups—all in one box.

Cookbook

First Watch First Watch has spent close to four decades laying the groundwork for this cookbook that includes stories and recipes that span generations! At First Watch, they begin each morning at the crack of dawn, slicing fresh fruits and vegetables, baking muffins and whipping up French toast batter from scratch. They’re morning people. And now, they’ve included some of their delicious recipes in this cookbook. Come dine with us in one of many restaurants or in the comforts of your own home. It’s up to you whether you start at the crack of dawn or not.

Page 35 | Food & Beverage Magazine v November Issue 2025

Editor’s Top Pick: Gifts of the Year

Sauce

Flavortown Flavortown’s Top Secret Sauce brings bold personality to every bite, living up to its name as Guy Fieri’s signature condiment. This creamy, craveable sauce packs a tangy, smoky punch with hints of heat, making it a standout addition to burgers, fries, chicken, and more. Inspired by Fieri’s love of big flavors, Top Secret Sauce balances zesty spices and savory depth for a taste that’s both familiar and unexpected. Fans describe it as “the ultimate dipping sauce,” elevating everyday meals into something worthy of Flavortown status. Versatile and wildly addictive, it’s perfect for spreading, dipping, or drizzling, whether you’re hosting a backyard cookout or looking to spice up takeout at home. With its unique blend, Flavortown Top Secret Sauce turns ordinary dishes into flavor-loaded experiences, earning its spot as a must-have for anyone who loves a little adventure on their plate.

Baking

Flour & Olive This holiday season, share the joy of global flavor with Flour & Olive’s Bake the World Gift Set — a beautifully boxed collection of olive oil cake mixes that transform everyday baking into something extraordinary. Inspired by international traditions and designed for modern kitchens, these mixes are made by an award-winning company that’s redefining what a baking mix can be. Crafted with clean, plant-based ingredients and meant to pair with heart-healthy extra virgin olive oil, each mix delivers a bakery-worthy cake with a light, airy crumb, delicate fruity notes, and a refined finish. Versatile enough for any occasion and crafted for connection, it’s a gift that speaks the language of celebration.

November Issue 2025 v Food & Beverage Magazine | Page 36

Editor’s Top Pick: Gifts of the Year

Drinks

Gardenista The freshest cocktail is bottled and ready to serve! Crafted with premium tequila, a blend of garden herbs, ginger, lime juice and a touch of jalapeño heat, Gardenista delivers an elevated cocktail experience that’s as vibrant as it is versatile. Inspired by Matsuhisa’s famous green cocktail, the brand captures a sense of discovery and sophistication – bottling the essence of “what’s that green drink?” for cocktail lovers everywhere. With its signature translucent hue, refined taste and Instagram-worthy aesthetic, Tequila Gardenista is redefining the at-home cocktail ritual – proof that the art of gifting (and drinking) green has never been so stylish.

Drinks

Goguette The Goguette Single Zone Wine Fridge is the definitive gift for the serious collector or hospitality professional. Crafted in France by the renowned EuroCave Group, Goguette blends stunning aesthetics with professional-grade wine preservation tech. This single-zone cabinet ensures ready-toserve temperatures, digitally controlled from a precise 41°F to 64°F. Its core value lies in precise serving temperature and absolute preservation: a whisper-quiet, vibration-free compressor protects your investment from disruption, while the elegant, frameless, double-glazed glass door filters out harmful UV rays. Available for the first time in North America and in statement colors like Slate Blue, Matte Black and White, the fridge offers superior capacity (up to 200+ bottles in the large model) and unparalleled flexibility. The untreated beech wood shelving is fully modular, easily converting from sliding display to high-density storage to accommodate any bottle format, from Champagne to Magnums. The Goguette is a highperformance vessel for your prized inventory.

Page 37 | Food & Beverage Magazine v November Issue 2025

Editor’s Top Pick: Gifts of the Year

Snacks

Holy Chocomoly!

Holy Chocomoly! is redefining what indulgence can be.

Crafted with functional ingredients and carefully balanced macros, these decadent truffles prove that healthy and delicious aren’t opposites. Designed for mindful snackers, busy parents, and health-conscious foodies alike, Holy Chocomoly! makes it easy to satisfy cravings without compromise. Each truffle delivers rich, chocolatey bliss with a nutrition label that makes consumers feel as good as it tastes. For those unsure where to begin, the Variety Pack provides the perfect introduction with best-selling truffles in a mix of crave-worthy flavors. It’s a gift-worthy box for friends—or a sampler for every mood.

Liqueur

Jackson Morgan Southern Cream Jackson Morgan Southern Cream is a Tennessee whiskey cream liqueur that can be enjoyed over ice, mixed in a cocktail, baked in a boozy dessert, or added to coffee.

Of all the flavor profiles in the Jackson Morgan flavor family, Salted Caramel Cream Liqueur is by far the most requested taste. Maybe it’s the of-the-moment flavor, or the perfect balance of rich caramel, real dairy cream, and locally sourced Tennessee Whiskey. Salt is a natural flavor enhancer, bringing out the best in every ingredient and adding a little salty surprise to this layered, lovable flavor. Add it to your sundae, bake it into boozy cupcakes, mix it into icing for a cake, or perfect your own signature cocktail. All pairing perfection aside, Salted Caramel Cream is a dream stirred into a hot beverage on a crisp fall day, or enjoyed on its own over ice.

November Issue 2025 v Food & Beverage Magazine | Page 38

Editor’s Top Pick: Gifts of the Year

Jam

Jam Vino This holiday season, give the gift of everyday luxury with Jam Vino — the world’s first line of wine-infused jam. Created by celebrity chef and cookbook author Lori “Chef Lorious” Rogers, Jam Vino blends Southern heritage with California wine country elegance. Each artisanal jar is crafted with 100% real fruit and infused with the rich flavor profile of fine wine.

Kid-friendly (the alcohol cooks off), vegan-friendly, and gluten-free, Jam Vino comes in three decadent flavors: a velvety, full-bodied Blackberry Merlot; a refreshing, floral Raspberry Moscato and Strueberry Blanc; a fusion of strawberries, blueberries and Sauvignon Blanc. Celebrated among tastemakers and featured on “GMA,” “Vanity Fair,” and “The View,” Jam Vino has become America’s favorite wine-infused jam. Delightful on charcuterie boards, in festive cocktails, pastries, or stirred into yogurt, Jam Vino is the perfect stocking stuffer or hostess gift. This season, elevate the holiday with a touch of everyday gourmet!

Tools

Kaluns Searching for the perfect holiday gift for the grill master?

The Kaluns 21-Piece Stainless Steel BBQ Tool Set is heating up Amazon’s gift lists as a top-rated gift for home chefs this season—available at a 40% discount for just $29.99.

Whether it’s for backyard BBQs, camping trips, or tailgates, Kaluns’ toolset is the go-to present for those who love grilling. It’s dishwasher safe, making cleanup a breeze.

Page 39 | Food & Beverage Magazine v November Issue 2025

Editor’s Top Pick: Gifts of the Year

Probiotic

Karma Karma Probiotic Stick Packs are a masterclass in thoughtful gifting. Perfect for teachers, coworkers, or anyone who deserves a little holiday wellness, each stick delivers 2 billion BC30 probiotic cultures and six essential vitamins, supporting digestive health and immunity with ease. Available in Berry Cherry, Blueberry Lemonade, and Strawberry Lemonade, Karma Probiotic Stick Packs transform water into wellness, offering a clean, convenient, and flavorful boost. With zero artificial colors, flavors, sweeteners, or preservatives, non-GMO ingredients, and just 20 calories per stick, they make healthy hydration effortless. Sold in handy 6-packs at under $10, they slip easily into a stocking or holiday gift basket. Karma Probiotic Stick Packs combine practicality, flavor, and health—a thoughtful, simple way to share wellness this holiday season.

Drinks

Keeper’s Heart A standout gift for whiskey lovers, Keeper’s Heart Irish + Bourbon marries the best of Irish and American whiskey traditions. The characteristic sweetness of bourbon and notes of freshly charred virgin oak intertwine beautifully with the earthy spice of single Irish pot still whiskey and the delicate butterscotch sweetness of Irish grain whiskey.

The result is a truly distinctive flavor experience — rich caramel on the nose, a peppery and sweet palate with hints of vanilla malt and cocoa, and a long, lingering finish of sweet, rich wood. Bottled at 92 proof, this awardwinning expression has earned top honors across global competitions, including Platinum at the Las Vegas Global Spirit Awards and Gold at the New York International Spirits Competition. The perfect gift to savor and share this season.

November Issue 2025 v Food & Beverage Magazine | Page 40

Editor’s Top Pick: Gifts of the Year

Turkey

KellyBronze KellyBronze is an award-winning luxury turkey brand available at Heritage Glen Farms located in Crozet, VA. For three generations, the Kelly family has raised, hand-plucked, hung, and packaged their signature KellyBronze heritage turkeys, resulting in unparalleled, award-winning flavor. Each bird is raised using a free-range method, allowing them to roam and forage in woodlands and pastures for several months. They are slow-grown and raised to full maturity, which allows the birds to develop fat, therefore creating a more flavorful, tender meat. KellyBronze is the only turkey in America to be plucked dry by hand without the use of water and then dry-aged for a minimum of seven days using temperature-controlled methods of hanging. This allows for flavors to further develop and faster cooking times. KellyBronze is the only USDA-certified facility in the USA to do this type of unique process.

Eco-Friendly

PATH PATH’s limited-edition character collab bottles are here, and they’re ready to make a statement! Say goodbye to single-use plastic and no worries about losing that expensive bottle you just bought and show off your favorite icons while sipping sustainably. With PATH, staying hydrated has never been this cool or eco-friendly.

Page 41 | Food & Beverage Magazine v November Issue 2025

Editor’s Top Pick: Gifts of the Year

Drinks

Perro Verde Perro Verde Tobasiche is a rare and elegant mezcal expression, crafted from one of Oaxaca’s most unique wild agaves. Tobasiche’s smooth, layered profile unveils delicate floral, herbal, and mineral notes. Each limited batch embodies care, heritage, and artistry, making it a gift that feels personal and truly rare. Presented in a refined green gift box, Perro Verde Tobasiche arrives ready to impress.

Designed with the same attention to detail as the mezcal itself, it opens to reveal the bottle like a hidden treasure.

Thoughtful in every detail, it transforms the act of gifting into an experience of discovery. A rare gesture for those who appreciate the exceptional.

Sauce

Physician In The Kitchen Physician In The Kitchen’s Vegan W Sauce is the clean, plant-based essential for end-of-summer and early fall grilling lineups. Anchovy-free and powered by umamirich miso, this Worcestershire alternative delivers bold, tangy flavor without the additives, excess sodium, GMO, or gluten. Formulated by a physician who believes in food as a form of wellness, Vegan W makes transitioning from summer BBQs to cozy fall cooking effortless. It can be brushed on grilled veggies, burgers, or tofu, or stirred into stews, marinades, and sauces for a flavor-forward, feel-good upgrade.

November Issue 2025 v Food & Beverage Magazine | Page 42

Editor’s Top Pick: Gifts of the Year

Jam

Profanity Jam For those who seek something extraordinary this holiday season, Profanity Jam’s Picnic Pack elevates gifting to a new level. Inside a vibrant, bold tube, you’ll find three delightful 2-ounce jars: Habanero, Habanero Berry, and Habanero Cherry. Each jar offers a captivating mix of sweetness and heat. This perfectly balanced trio enhances any occasion, transforming cheese boards, cocktails, and leftovers into unforgettable flavor experiences. Surprising, memorable, and irresistibly giftable, this small jar delivers a big punch of flavor.

Drinks

Prominence Gin This holiday season, elevate your celebrations with Prominence Gin, a spirit that has already earned its place among the world’s best. Honored with a Gold medal in the Super Premium category at the 2024 Gin Masters competition, Prominence Gin is produced by Du Nord Social Spirits, a distillery where the mission is as bold as the flavor: to make good spirits and do good in the world. In the glass, Prominence Gin reveals layers of bright citrus, aromatic botanicals, and a silky, balanced finish. Its versatility shines in a jewel-toned holiday punch, a crisp gin and tonic, or a martini that turns any moment into a celebration. Sleek and gift-ready, this bottle is a standout for hosts, entertainers, and anyone curating a thoughtful bar cart this season. Prominence Gin isn’t just a spirit—it’s a centerpiece for holiday gatherings, ready to be unwrapped and enjoyed.

Page 43 | Food & Beverage Magazine v November Issue 2025

Editor’s Top Pick: Gifts of the Year

Olive Oil

Somm In The Grove Celebrate the art of flavor with Somm In The Grove’s luxurious double pack featuring two hand-harvested Extra Virgin Olive Oils — Picual and Coratina. Crafted by Certified Olive Oil Sommelier Sara Elizabeth Jimenez, these single-varietal oils highlight purity, sustainability, and the true essence of each cultivar. The bold, peppery Coratina boasts high polyphenols and a robust finish, perfect for finishing soups, grilled meats, and hearty dishes. The smooth, fruity Picualreveals notes of tomato leaf and almond, ideal for drizzling over seasonal vegetables — or for a fun gourmet twist, try it on freshly popped popcorn. Together, they create a sensory journey through Spain and Italy’s finest groves — beautifully packaged for gifting, entertaining, or elevating everyday meals. A thoughtful blend of wellness, craftsmanship, and culinary joy, it’s the ultimate foodie gift of the year.

Drinks

Sweetens Cove Sweetens Cove’s newest bourbons are perfectly timed to be named to our “Gifts of the Year.“ Born from the legendary Sweetens Cove Golf Course in Tennessee, the bourbons capture the unique spirit of its revered namesake course.

Designed as an homage to Augusta National, except without strict rules, there is a longstanding tradition of taking a shot of bourbon on the first tee. Inspired by that tradition, a group of admirers, including legendary Quarterback Peyton Manning and tennis great Andy Roddick, set out to bottle that same feeling. The result is Sweetens Cove’s two new authentic Tennessee bourbons - A 93.7 proof Five-Year-Aged Tennessee Bourbon ($45) that is smooth, sweet and approachable with notes of caramel and honey, while the Dunwoody Wheated Bourbon ($60) is a six-year, 95 proof bourbon with rich notes of vanilla, caramel, toffee and dried fruit. Both are a welcome addition to any golf game! Sweetenscovespirits.com.

November Issue 2025 v Food & Beverage Magazine | Page 44

Editor’s Top Pick: Gifts of the Year

Drinks

wildwonder This holiday season, wildwonder introduces its most festive release yet: the Blackberry Violet Holiday Gift Set. Perfect for the mixologist in your life, wellness enthusiasts, or anyone seeking a unique under-$100 gift, this limitededition set includes: four cans of Blackberry Violet, a box of Blackberry Violet-flavored gummies (3g fiber/serving), two purple cocktail glasses - each featuring a glassblown blackberry statuette inside - two stylish cocktail picks, and two recipe cards for both a cocktail and mocktail.

Inspired by the iconic Prohibition-era Aviation cocktail, wildwonder’s Blackberry Violet is a sparkling botanical blend of juicy blackberries, fragrant violets, juniper, and a splash of lime, crafted with 1 billion live probiotics and 5g of prebiotic fiber for a deliciously gut-loving twist on a retro drink. This photogenic gift set is made for holiday sipping; no boarding pass required!

Snacks

Yes, Please!

Yummy, layered vanilla and milk chocolate topped with mouthwatering crushed butterscotch candy. Pairs well with Chardonnay or a fall lager. Perfect as a stocking stuffer, hostess gift, bosses gift and great on a holiday dessert board.

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

E

ACH MONTH, COUNTLESS NEW RESTAURANTS OPEN THEIR DOORS as others fail. Despite continuing industry growth, many new restaurants struggle to succeed. Even established restaurants are challenged to stay open.

These businesses may have great food and amazing service, yet some still face uncertain futures. Now, help has arrived for restaurant owners and managers!

Food and Beverage Magazine’s Guide to Restaurant Success is written by an industry expert who has opened numerous restaurants and provided valuable restaurateur guidance in the role of a trusted consultant.

This restaurant success guide provides vital information on how to protect the significant investment— sometimes ranging from $250,000 to $425,000— that’s required to open a restaurant and keep it running during the first six months. Author Michael Politz started his career with an ice cream business and went on to found a number of restaurants, a frozen food distribution business, a restaurant consulting service, and a respected online magazine for the food and beverage industry. Politz shares his extensive knowledge gained through both success and failure. With his indispensable guide, you can easily double-check to make sure you’re doing things right.

Get guidance from a restaurant owner’s handbook of what to do and not do Refer to handy tips and checklists that help you launch your business Discover insight into the triumphs of Wolfgang Puck, Bobby Flay, Emeril Lagasse, and more Gain food industry knowledge with a comprehensive restaurant how-to guide Whether you want to open a burger joint or a fine dining restaurant, this advice-filled resource will help you cover all the details that make a difference. You’ll be better prepared before, during, and after your restaurant launch! Set your establishment up for rave reviews with Food and Beverage Magazine’s Guide to Restaurant Success.

MICHAEL POLITZ is the founder and publisher of Food & Beverage Magazine, the leading online magazine and resource in the industry.

Michael has developed and branded multiple celebrity bar and nightlife concepts, and has consulted for Fortune 500 Companies such as Hallmark and Safeway Foods. Michael was recognized as one of Entrepreneur Magazine’s Top Forty Executives Under 40.

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

AVAILABLE WHEREVER BOOKS AND EBOOKS ARE SOLD

Happy Thanksgiving

“Around the table we are reminded that what nourishes us most is not the food, but the fellowship.” — Unknown

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THE SWEET FUTURE OF GUT HEALTH:

HOW VINE TO BAR IS REDEFINING CHOCOLATE FROM THE INSIDE OUT For generations, chocolate has been seen as a guilty pleasure — a decadent escape more often associated with indulgence than wellness. But what if the very treat we crave for comfort could support our health? Enter Vine to Bar, a premium darkchocolate brand turning the art of indulgence into a sciencebacked act of self-care.

Born in the vineyards of Sonoma County, Vine to Bar represents a first-of-its-kind collaboration between the worlds of wine, wellness, and confectionery.

Founded by Peggy Furth and Barbara Banke, two visionary leaders from the wine industry, the company was inspired by a deceptively simple question:

What happens to all the goodness left behind after pressing Chardonnay grapes for wine?

The answer — and the foundation of Vine to Bar’s innovation — lies in a oncediscarded ingredient called Chardonnay Marc. Derived from the skins, seeds, and pulp of Chardonnay grapes, this nutrient-dense by-product has been transformed into a natural super-ingredient now known as WellVine™. Through a proprietary upcycling process, the grapes are dried and milled into a fine powder rich in prebiotic fiber and polyphenols, the same beneficial compounds that give wine its antioxidant power.

“Our mission has been to create a premium chocolate experience that aligns with modern health-conscious consumers,” Ed Klein, Managing Director of Vine to Bar

Page 48 | Food & Beverage Magazine v November Issue 2025

From Vineyard to Bar: The Science Within Prebiotics are the unsung heroes of gut health — nondigestible fibers that feed the beneficial bacteria living in our intestines. These good bacteria support digestion, strengthen immune function, and even influence mood. When infused into cacao, they help create a balance rarely found in confections: an indulgence that’s delicious, satisfying, and genuinely functional.

A study published in the National Library of Medicine provides in-depth research on how prebiotics, including those found in WellVine™, impact gut microbiota composition and digestive function.

Oligosaccharides – Natural fibers that feed beneficial gut bacteria, helping maintain a balanced microbiome.

Polyphenols – Antioxidants that reduce inflammation and support digestive health.

A Flavor-Enhancing Effect – The subtle fruit notes from WellVine™ make dark chocolate smoother and more enjoyable.

By incorporating WellVine™ into our 65% dark chocolate, Vine to Bar brings together the best of indulgence and wellness— creating a chocolate that not only tastes incredible but also supports your gut microbiome.

“Our mission has been to create a premium chocolate experience that aligns with modern health-conscious consumers,” says Ed Klein, Managing Director of Vine to Bar. “These findings reinforce that chocolate can be both delicious and beneficial.”

Indulgence, Evolved Most “better-for-you” chocolates on the market lean heavily on substitutes — sugar alcohols, stevia, or synthetic fibers — in an attempt to replicate flavor while improving nutrition. Vine to Bar took a different path. By enhancing real cacao with real food ingredients, it manages to deliver a clean-label treat that feels indulgent and purposeful at once.

The portfolio includes classics like True True Dark Chocolate, Almonds and Himalayan Pink Salt, Tart Cherry and Cocoa Nibs and Smoked Salt and Cocao Nibs.

Sustainable Luxury Equally transformative is Vine to Bar’s upcycling mission, which gives new life to what would otherwise be agricultural waste. Each bar, square and chocolate covered almond reflects a closed-loop system that keeps valuable nutrients in circulation while reducing the environmental footprint of winemaking.

Looking Ahead As consumers continue to blur the lines between food and function, Vine to Bar stands at the forefront of a movement that refuses to compromise pleasure for wellness. Its blend of culinary craftsmanship, nutritional credibility, and environmental integrity offers a glimpse into the future of indulgence — one where every treat tells a story of sustainability and science.

November Issue 2025 v Food & Beverage Magazine | Page 49

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A Family Recipe That Became a Sensation

Page 51 | Food & Beverage Magazine v November Issue 2025

It all started as an attempt to liven up the heat of her grandmother’s green pepper jelly to pass out during the holidays. Jalapeno? It just wasn’t hot enough. So the tiny habanero became the heat source for a pretty yellow and orange speckled pepper jam. This simple holiday tradition has grown into one of the most talked-about artisanal jam brands in the country. Profanity Jam, founded by Mary, began not in a commercial kitchen but in her own home, surrounded by the warmth of family, dogs, and the eye-watering aroma of simmering peppers.

Mary would often tweak her other jam recipes, adding minced habaneros to her homemade jam, filling jars to give as gifts to friends and relatives. Each batch carried her signature balance of sweet heat, a little fruity, a little fiery, and full of personality. “It was something I did for fun. I love to cook, and it was always fun to see the reaction to the heat!” Mary has often said. “I never thought it would become a business.”

Before long, her recipes developed a loyal following. The group of early tasters began asking Mary to make the jam year-round.

They served them at dinner parties, added them to picnics and tailgates, and gave them as gifts. Encouraged by the growing enthusiasm, Mary decided to take a leap of faith and turn her passion into something bigger. A group of friends came for a blind tasting of all the habanero jams she could find, and Mary’s beat all 14 in every category with the exception of packaging—her jars had no labels!

That leap became Profanity Jam, a bold and unapologetic brand that brings gourmet flavor with a playful edge. The name, cheeky as it sounds, captures Mary’s affinity for swearing and the brand’s fearless approach to heat and flavor.

From Family Tradition to Family Business As word spread and demand grew, Mary realized she didn’t want to do it alone. Making enough jam to sell would lead to fiery resentment of the process, plus the loving-hands-athome business model was not appealing. She engaged a family-run co-packer, a third-party logistics firm, and an amazing graphic designer to ensure all aspects were handled safely and professionally. Tommy, Mary’s son, joined up to lead marketing and advertising, and his wife, Kay, to build the sales program. Together, the trio transformed a small kitchen project into a fast-growing food company with a passionate fan base.

Tommy, a creative by trade, helped shape Profanity Jam’s distinct identity with bold websites, colorful visuals, and a brand voice that blends humor, authenticity, and modern design. Kay focused on expanding into stores, markets, and restaurants, introducing the jams to new customers who were just as excited about flavor as they were about fun.

The results speak for themselves. What began with one recipe has grown into a collection of five additional flavors, each offering its own twist on Mary’s original creation. From Berry Habanero to Cherry and the newer Tropical blends, every variety celebrates the same unusual blend of sweet heat and the little naughty bite that made the first jar so special.

Profanity Jam has three sizes to meet growing demand and usage, from small tasting jars perfect for gift boxes to larger sizes for home cooks and restaurants.

November Issue 2025 v Food & Beverage Magazine | Page 52

“People use our jams for more than just toast,” Tommy explains. “They’re glazing ribs, mixing cocktails, and topping desserts. It’s really become a creative ingredient for anyone who loves to experiment with flavor.”

A Brand with Attitude and Heart What makes Profanity Jam stand out isn’t only what’s in the jar but the spirit behind it. The brand embraces its name with humor and confidence, pairing premium ingredients with a touch of attitude.

Each label and social media post celebrates the joy of great food and the messiness of creativity in the kitchen.

Beneath the fun exterior lies a deep commitment to craft. Every jar is made in small batches using locally sourced ingredients whenever possible. The company continues to use the same methods that made Mary’s homemade jam a favorite among friends. “We’ve grown a lot,” Mary says, “but our jams are still made the same way, with care, good ingredients, and a lot of swearing.”

Even as the company scales, that sense of authenticity remains at its core. Profanity Jam’s success is proof that growth and fun can coexist, and that family businesses can thrive when they love what they do, hire great team members, and not be in the kitchen all at the same time.

The Sweet Future Ahead Today, Profanity Jam is preparing for its next chapter. In addition to the Fancy Food Shows, six 2024 Scovie Awards (the team is hoping for the newer flavors to receive even more accolades), the jams are getting great exposure. National retailers, specialty food stores, and gift buyers are finding that the bold packaging and salty brand name lead to sales, but the courageous flavors keep them coming back for more. Chefs and other food brands are finding exciting ways to collaborate and create with all six flavors of Profanity Jam. The R&D team in Mary’s kitchen is working on future offerings that may include marinades, glazes, and cocktail syrups, all bringing the same bold flavor to new culinary adventures.

Profanity Jam is still all in the family, fueled by love, laughter, and creativity. From one woman’s holiday tradition to a growing line of fiery foods, each jar is made to turn gatherings into something spicy and unforgettable.

Page 53 | Food & Beverage Magazine v November Issue 2025

Profanity Jam isn’t just about jam. It’s about flavor, family, and a little bit of fun served straight from the jar.

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Restaurants Can Easily Capitalize on Trends Like Dirty Sodas and Bubble Teas From dirty sodas to bubble tea, specialty beverages are gaining popularity, and 50% of consumers aged 18 to 34 surveyed are seeking new or unique drink flavors, according to the 2024 Technomic Beverage Consumer Trend Report.

Now it’s easier than ever for foodservice operators to capitalize on beverage trends, with Rich’s new All-In-One Creamer.

The creamy ingredient can enhance a wide range of beverages including specialty coffees, smoothies, cocktails, dirty sodas, and bubble teas. In addition, this versatile, labor-saving All-In-One Creamer can be used across various applications, from hot and cold drinks to soups and sauces, to being used as a foam, whipped topping, or beverage base.

Rich’s is a global expert in beverage components – with toppings, bases, and creamers, Rich Products is no stranger to beverage solutions, as the company’s founder developed the world’s first non-dairy whipped topping 80 years ago. Today, the lineup consists of a wide range of toppings, bases, and creamers in a variety of flavors as well as non-dairy options, In addition, f’real by Rich’s milkshakes and smoothies can enhance operators’ beverage offerings, as they’re made with a behind-the-counter blender or a front-of-house blend-it-yourself program.

The All-In-One Creamer is an authentic formula from Rich’s global market portfolio, made with primarily non-dairy ingredients and containing a milk derivative to provide a neutral flavor. It’s a perfect substitute for dairy in many different applications, and it’s easy to use: just thaw and pour.

Gen Z is driving the trend in unique beverages, and social media amplifies the craze. Dirty soda has a predicted four-year menu growth of 244%, according to Datassential MenuTrends 2025. Foodservice operators can easily create dirty sodas by adding a splash of Rich’s All-In-One Creamer and a flavored syrup to fizzy beverages.

Another popular drink, “bubble tea” is trending with #bubbletea tagged in more than 650,000 TikTok posts.

The creation is exploding with a 30% four-year menu growth rate, according to SNAP! Datassential 2024.

Operators can create the popular beverage by combining Rich’s All-In-One Creamer with any tea of choice, ice, prepared boba, and simple syrup.

Foodservice operators will find more beverage solutions, recipe inspiration, and trends at www.richsusa.com/beverages.

Page 55 | Food & Beverage Magazine v November Issue 2025

The All-In-One Creamer is an authentic formula from Rich’s global market portfolio, made with primarily non-dairy ingredients and containing a milk derivative to provide a neutral flavor.

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.

+,%$-./-0& 1%".*2)5

L’Originale Lambrusco Saint Enzo introduces its debut release, L’Originale Lambrusco, a bold, lightly sparkling red wine crafted to reimagine brunch. Founded by husband-and-wife duo Armon and Myisha Moore, the brand was born from a shared desire to elevate daytime dining with a beverage as intentional as the occasion.

Sourced from 100% organic Lambrusco Grasparossa grapes in Castelvetro di Modena, Italy, in the heart of Emilia-Romagna region, L’Originale balances depth and vibrancy with notes of dark cherry, blackberry, and rose, layered over bright acidity and a dry, refined finish. With lower alcohol content, natural sparkle, and versatility across savory and sweet pairings, it offers a modern alternative for today’s health-minded, style-driven brunch culture.

Visually, Saint Enzo reflects modern luxury through design by Creative Director Dominique Wells, whose bold aesthetic reinforces the brand’s blend of elegance and edge. Retailing at $80, Saint Enzo L’Originale Lambrusco is available to purchase via saintenzo.com.

Saint Enzo is a modern wine brand founded by husband-and-wife duo Armon and Myisha Moore, inspired by a love for brunch culture and a desire to create a more soulful daytime drinking experience. Guided by the brand’s manta, “Forever Brunch”, Saint Enzo is designed with timeless yet contemporary aesthetic under the creative direction of Dominique Wells and redefines sparkling red wine for a new generation of luxury consumers who value connection, storytelling, and style. To learn more about Saint Enzo, visit www.saintenzo.com/.

For more information, visit Saint Enzo online at www.saintenzo.com Page 57 | Food & Beverage Magazine v November Issue 2025

WHERE FLAVOR MEETS PHILANTHROPHY

Supporting and Empowering Latino Youth in the U.S.

CREATING SEASONED LEADERS The Aarón Sánchez Impact Fund empowers Latino youth with culinary arts scholarships, mentorship, and access to food and wellness resources. Since 2016, we’ve invested over $1.5 million to expand food education and create opportunities to thrive in the culinary world and beyond. The Fund also partners with nonprofits to provide culinary education and improve food access, ensuring Latino youth have the tools to succeed while honoring their roots. www.aaronsanchezimpactfund.com

Photo Credit: Emeril Lagasse Foundation.

LEARN MORE. GET INVOLVED.

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

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

Tart cherries add a

BURST OF WHOA! to any dish.

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

TAP IN TO TART Page 61 | Food & Beverage Magazine v November Issue 2025

FEEL THE REAL COFFEE PLEASURE

NOVEMBER ISSUE 2025 COVER IMAGE Square Canada PUBLISHER MICHAEL POLITZ Michael@fbmagazine.com DIRECTOR & EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com SOCIAL MEDIA CONTENT MANAGER SHELBY POLITZ Shelby.Politz@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com ACCOUNT MANAGERS AMY MONTANO Amy.Montano@fbmagazine.co SUSAN GOLD Susan.Gold@fbmagazine.com MARCUS FOXWORTH Marcus.Foxworth@fbmagazine.com TRADESHOW EDITOR MICHELE TELL Michele@proofawards.com CONTRIBUTING EDITORS MICHAEL POLITZ STEPHANIE BLITZ CONTRIBUTING WRITERS AMY MONTANO SUSAN GOLD SHELBY POLITZ ETHAN BALSAMO

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

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

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

Page 3 | Food & Beverage Magazine v November Issue 2025

November Issue 2025 v Food & Beverage Magazine | Page 4

Square:

Invested in Empowering Small Businesses For most small business owners,

“We know small business owners

managing money isn’t just part

operate with extremely thin margins

of the job—it is the job. Whether

and tight cash flow,” Lan explained.

it’s ensuring employees are paid,

“A delay in payment deposit could

properly stocking inventory, or

mean the difference between

strategically investing in growth,

paying or not paying employee

ensuring everything moves

wages, or missing an inventory

smoothly is rarely simple. Cash flow

purchase that allows sellers to keep

is unpredictable, traditional loans

their doors open.”

can be intimidating, and budgeting for future expensesoften relies

Square’s financial ecosystem is

more on gut instinct than hard data.

built to address those real-world struggles. From Instant Transfers

Square sellers who want a simpler way to manage their money, with flexibility and speed at the core.

That’s where Square is stepping

and Square Card to Square Loans

in. First known for its easy-to-use

and Balance Folders, all the

point-of-sale systems, Square has

necessary tools are accessible to

steadily built a suite of financial

Square sellers who want a simpler

tools designed specifically for small

way to manage their money, with

businesses. And according to Lan

flexibility and speed at the core.

An, Square’s Product Marketing

Together, they’re reshaping how

Manager for Money, these tools

entrepreneurs think about and

are all about giving sellers flexibility

manage money with flexibility,

and control over how they use

speed, and simplicity at the core.

their funds.

Page 5 | Food & Beverage Magazine v November Issue 2025

For many small business owners, waiting even a single day for funds to clear can feel like an eternity. While most major payment processors offer next-business-day transfers as standard, Square recognized that wasn’t enough.

With Square Card and Instant Transfers, sellers can access their funds immediately, we’re talking within seconds of making a sale.

“Both tools allow sellers to have instant access to funds they process with Square,” Lan said. “That’s a huge differentiator for us.”

Square Card acts as a free business debit card that connects directly to a seller’s Square Balance. That means the moment money comes in, it can be spent without waiting for a traditional

Instant Access to Cash

Instant Access to Cash

bank transfer. Whether it’s used for payroll, supplies, or even a last-minute equipment fix is completely up to the individual.

The flexibility doesn’t end there. Square offers multiple transfer options, including custom close-of-day schedules and manual transfers. Sellers choose what works best for them, instead of being stuck with rigid banking rules.

For businesses where every hour counts, such as restaurants, cafés, or retailers in peak season, this immediacy can be the difference between imperative growth opportunity and unfortunate setback.

November Issue 2025 v Food & Beverage Magazine | Page 6

Growth on Your Terms

Growth on Your Terms Beyond day-to-day cash flow, access to capital

That simplicity has resonated. Since launching

is one of the biggest hurdles small businesses

Square Loans in Canada, the company has

face. Traditional loans are notorious for being

extended $785 million in funds to Canadian

slow and complex.

sellers, supporting everything from expansion projects bridging seasonal cashflow needs.

Lan pointed out that 7 in 10 Canadian small business owners have never accessed

Some sellers use the funds to open new

traditional funding—and nearly half admit to

locations or ramp up marketing. Others lean

relying on personal credit cards just to keep

on them to manage the peaks and valleys

their businesses afloat. Even those who apply

of seasonal demand. “In today’s challenging

for loans often find the process overwhelming.

economy, many are finding creative uses,”

In a Square survey, 92% of owners who’d

said Lan. “We’re seeing a focus on maintaining

received traditional loans called the process

stability, improving efficiency, and finding ways

“intimidating,” and 84% said it was

to be adaptable.”

overly complicated.

Repayment is equally seller-friendly. Instead of Square Loans takes a different approach. “Sellers

fixed monthly payments, Square deducts a set

don’t need to jump through the hoops required

percentage of daily sales. On busy days, sellers

for a traditional loan application,” Lan said. “We

pay a little more; on slow days, they pay a little

proactively surface customized loan offers to

less. It’s an intuitive repayment structure that

eligible sellers using their Square transaction

flexes with the natural rhythm of a business,

data. There are no credit checks, no reams of

reducing stress while providing clarity.

paperwork, and no ongoing interest rates—just one flat fee.”

Page 7 | Food & Beverage Magazine v November Issue 2025

Smarter Budgeting

Smarter Budgeting Even with the best intentions, expenses like payroll, rent, and taxes have a way of creeping up on small business owners.

And with volatile costs, particularly in industries like food service, budgeting is sometimes more art than science.

This is where Balance Folders come into play. It’s a free feature that allows sellers to automatically set aside a percentage of sales into digital “folders.” Using the abovementioned examples, a seller might have one folder for payroll, another for rent, and another for taxes. The money is separated automatically, making it easier to plan, manage, and stick to budgets.

The beauty of Balance Folders is in its flexibility. Sellers can seamlessly move funds between folders, spend directly with Square Card, or transfer to an external account. The process is automated and funds are easily organized. And unlike many traditional bank accounts, there are no monthly fees or minimum balance requirements making it easy to separate personal and business finances.

“It takes the thinking out of budgeting,” Lan said. “You set it, and it runs in the background. That frees sellers up to focus on running their businesses instead of worrying about whether they’ve saved enough for the tax bill.”

November Issue 2025 v Food & Beverage Magazine | Page 8

What makes Square’s financial products especially powerful isn’t just the individual tools but rather how they work together seamlessly with one another. This is brilliant in practice. Just think about it for a moment. A sale is made, and funds instantly hit the seller’s Square Balance. Those funds can be spent immediately using Square Card.

Concurrently, a percentage is automatically routed into Balance Folders for payroll and taxes. If the seller needs additional capital, they may see a customized Square Loan offer in their dashboard.

All activity—sales, transfers, fees, and repayments—are tracked in one place, providing a clear, holistic view of the business’s financial health.

This integration reduces the stress and administrative burden that often weigh down small business owners. Instead of juggling multiple banks, credit cards, and spreadsheets, everything flows through one streamlined platform. The brand’s mission has always been about more than transactions. “We are committed to economic empowerment, and that starts with supporting the local economy’” said Lan. “Small businesses are the backbone of local communities, creating over 62% of Canada’s jobs.”

That value does more than shape how Square designs its products.

It directly impacts the way in which they continue to evolve. Take Square Loans for instance. Instead of relying solely on outdated credit bureau models, Square uses real-time business data to evaluate creditworthiness. This approach opens the door to entrepreneurs who might otherwise be shut out of traditional financing due to short credit histories or lack of collateral.

Block Square’s parent company) has even published a modern approach to credit framework, which emphasizes using timely

62% “Small businesses are the backbone of local communities, creating over 62% of Canada’s jobs.”

Page 9 | Food & Beverage Magazine v November Issue 2025

financial signals such as transaction volume and revenue patterns instead of rigid, backward-looking metrics. The result? More small businesses can access meaningful and timely credit when they need it most.

For all the technology behind Square’s financial products, what shines through in Lan’s perspective is a focus on the human side of entrepreneurship. Whether it’s helping a café cover payroll without stress, giving a boutique owner the confidence to expand, or enabling a restaurant to plan for taxes without panic, the tools are designed around real-world needs.

Smarter Budgeting

An Ecosystem That Works Together

Looking ahead

Looking Ahead As the economy continues to shift, small businesses will face both challenges and opportunities. Rising costs, changing consumer behavior, and new competition mean owners need tools that are not just functional but adaptable.

Square is positioning itself to meet that need. With instant access to funds, flexible loans, smart budgeting features, and an ever-evolving approach to credit, the company is equipping sellers with more than just financial products— it’s giving them peace of mind. “At the end of the day, our goal is to reduce stress and give sellers more control, so they can focus on what they do best: running and growing their businesses,” said Lan. Ultimately, Square is redefining what it means to support entrepreneurs.

It’s about meeting small businesses where they are, listening to their struggles, and building tools that make life easier. And in doing so, Square isn’t just helping businesses stay open. It’s helping them dream bigger, grow stronger, and remain the beating heart of their communities.

November Issue 2025 v Food & Beverage Magazine | Page 10