BADGER BEVS

from page 20 country clubs and many other areas that are looking to move away from these brands that are mass distributed,” Vogel said. “Those brands have done a great job of educating the market—we like to think that we’re elevating the market.”

One of the keys to the Vogel driven marketing strategy for the Badger Bevs launch was the selection of a distribution partner. “We are thrilled to be collaborating with The Chefs’ Warehouse to bring our innovative line of mixing solutions to leading food and beverage operators in the New York Metro area and Florida,” noted Vogel. “Chefs’ Warehouse is known in key markets by talented bar staff, hospitality owners and management as the ‘go-to’ for the newest high-quality menu and beverage innovations in the country. We are perfectly aligned to provide that level of service and quality to the Chefs’ Warehouse customer.”

So why the name Badger for this new line of mixers? “The Badger is this tenacious little animal that’s gone viral in recent years for its toughness and resilience,” Vogel said. “We thought it was an apt name given the fact that we’re going up against some major players.” And it is—competing with bigname brands that are available at the grocery store is no easy task, but Badger Bevs is up to the challenge.

With the growing interest in supporting smaller, locally-owned companies, Badger, whose products are all made in the United States, is in a good position to break into the beverage market. “The pandemic knocked out so many smaller players who were trying to break into the space, so the timing was right,” Vogel mentioned. Using this to their advantage, Badger Bevs was able to make a name for themselves despite existing in a market that already boasts so many big names.

Badger Bevs’ clientele consists primarily of bar and hotel owners, country clubs, bar managers, and, perhaps surprisingly, chefs. “Because of the way the liquor laws in New York are structured, chefs are often the ones placing the orders, even for the bar,” Vogel said. Knowing this, it’s no wonder that attention to detail and quality is important to Badger’s buyers. These are mixers made specifically for highend, fine-dining locations.

For more information on Badger Bevs’ innovative line of mixers, visit https://badgerbevs.com/ or find them available at https://www.chefswarehouse.com/about-us/premierbrands/badger-bevs/ from page 108

However, the new way of approaching service has introduced a learning curve. “Two out of 100 people that just don’t want to get up and get their own beer? Or, you know, say they have to use an RFID card to pour a beer? Of course there is. And I totally respect that,” Agnello says.

As a new kid on the block, Agnello hasn’t wanted to step on anyone’s toes, which included trying to create a menu that doesn’t intersect with anything anyone else on the peninsula provides.

“I don’t want to ‘out Roger’ Rogers’, I’m not going to ‘out Healy’ Healy’s,” he said. “If you’ve been going to your local pub for 35 plus years, honestly, you should probably still go there. Because I hope that in 35 years from now, people who’ve been coming here for that amount of time wouldn’t just jump ship and go somewhere else,” he said, encouraging people to at least add them into their weekly rotation of going out spots. eating less animal products,” says Davis.

Agnello has given his patrons the power to explore a wide array of brews and experiment with their own pours. It also has provided a platform for local breweries to showcase their products, fostering a stronger sense of community and support for the flourishing craft beer industry in the region.

Ethical concerns also play a significant role in the rise of plantbased food consumption. As awareness of animal welfare is - sues increases, many individuals are choosing plant-based diets to avoid contributing to the suffering of animals raised for food. Factory farming practices often prioritize efficiency and profit over the wellbeing of animals. Animals are often confined in small, overcrowded spaces, and subjected to stressful and inhumane living conditions. Some are given growth-promoting hormones and antibiotics to increase production, all of these leading to ethical concerns about their treatment.

This year’s Plant Based World Expo North America will feature around 250 companies displaying their latest offerings. Multiple conference sessions will also take place over the three-day event, including business presentations, educational classes and plant-based cooking demonstrations.

For manufacturers and business professionals, there is a separate in - dustry summit to discuss the trends and challenges manufacturers are facing, as well as the Hosted Buyer Program, which has been described as a “speed dating” type meeting where buyers can find the types of products they are looking for from manufacturers. In a world seeking change, Plant Based World Expo is helps restaurateurs and foodservice operators create a strategy to add items to their menus that can help satisfy growing consumer demand.

To learn more and register for Plant Based World North America, visit https://plantbasedworldexpo. com/register/ you must prepare the ammo. If you don’t, you will be dead in the water!

How did you build your team?

Building my team was challenging as I had transitioned from a restaurant to a club. I had already familiar staff, and then I had to hire restaurant staff who had to learn new skills to adapt to the new environment. Additionally, our location in Jersey City made it difficult for some potential employees to commute to work, as public transportation is limited. During the interview process, I had to be careful not to ask illegal questions about transportation, which required me to use specific wording to ensure we remained legally compliant. One way we overcame this challenge is by utilizing carpooling. Despite these challenges, I am proud of the team we have built and the hard work they put in every day.

What are some of the drawbacks of working in a club setting?

Although working in a club setting is very rewarding, some drawbacks exist. For example, even if an employee loves the job, they may be laid off after just eight months due to seasonality, which can be a significant source of stress and uncertainty. This is especially true for cooks and dishwashers who may need more financial stability to fall back on.

How did you address this issue?

To address this issue, I hire parttime staff working in local Jersey restaurants to help ensure that everyone has enough work to keep them financially afloat. The right approach and mindset can also be a rewarding and fulfilling experience for everyone.

How do you keep the camaraderie in the kitchen, especially for a seasonal place?

Keeping camaraderie in the kitchen is crucial, especially in a seasonal place like Liberty National. I foster a team mentality by encouraging from page 28 open communication, supporting each other, and celebrating small victories. We have regular team meetings to discuss challenges and successes and work together to find solutions. I also recognize exceptional work and show appreciation for my team’s efforts. By creating a positive and supportive environment, we can work together seamlessly and efficiently, even during the busiest times of the year.

What advice do you have for res - taurant chefs wishing to make the transition? What are the positives and negatives?

My advice to restaurant chefs wishing to transition is to trail for more than a day; this holds for any role. When you first arrive, many changes will come to mind, but spend some time observing and implementing positive changes with everyone’s input.

Chefs might find that the linelevel employees and the members could resist change. I recommend planting the seeds and letting them grow organically. If you come out swinging, the whole equilibrium of the kitchen will be disrupted. Listen to the employees about the members’ requests and how they enjoy particular food and beverages. from sumer choices, including patented Best Foam technology, flavor point syrup station fitted under the counter, simultaneous dispensing of hot water and coffee for ease and efficiency, and hot and cold brewing ability. “There’s even Twin milk storage containers that allow the machine to dispense multiple milk options, including dairy free and plant-based options without contamination,” added Costa’s Tim Warner.

The positives of being a Club Chef would be: better hours; my last restaurant’s kitchen closed at 2 A.M. The negative would be the downtime, which isn’t a negative for everyone. I am just used to going 100 mph from working in NYC kitchens.

The Windy City booth also highlighted Coca-Cola’s expanded Simply Mixology juice portfolio. The winner of the 2023 FABI Awards featured a line of refreshing, fruit forward, alcohol free juice beverages inspired by your favorite cocktails. The three Simply Mixology varieties include Strawberry Guava Mojito, Lime Margarita and Peach Sour. “They are crafted to be enjoyed with or without alcohol for the perfect cocktail or mocktail,” Chaffin noted.

Among the most interesting highlights of Coca Cola’s NRA offering was a truly visionary initiative aimed at the challenges facing the planet and society relative to solving the complex issue of plastic waste. Alex Nicolaou, who serves as the Company’s Senior Manager, Sustainability for the North America Operating Unit was on hand to help customers increase sustainability in a variety of ways. “We are very excited about our newly designed recycling unit that can actually help the consumer who is through with their beverage read which dispensing bin to use by reading a sensor in the cup,” Nicolaou said.

A goal of providing a “Recycling Value Assessment” and provide suggestions for improving the amount of material that gets to a recycling facility. “We also support customers by connecting them with partners that offer reusable cup programs. Our goal is to join with like-minded partners and customers to activate around recycling that help build habits for life, which ultimately helps the company reach its goal of creating a better shared future for all,” Nicolaou concluded.

Coca-Cola’s Josh Gurley was also on hand to collaborate with foodservice operators on strategies to maximize guest checks through innovative bundling and marketing. The Cross-Functional Leader and Growth Strategist offered guidance on how the brand’s Digital Value Bundle can engage guests and improve operations. “We have seen how the right loyalty programs can help solve various business challenges. These include recruiting new customers, increasing purchase value, winning back lapsed consumers, increasing the number of visits and driving awareness of new products and services,” Gurley said. drugs, toiletries, and much more for decades, but like many industries since the start of the pandemic, convenience stores are evolving. With consumer expectations at an all-time high, award winning architecture and design firm, CRTKL, is working with 7-Eleven to re-imagine its stores and to attract consumers. To do this CRTKL is featuring the follow:

The marketing exec also shared the highlights of Coca-Cola’s recently conducted proprietary research. “We realize the importance of developing strategic digital partnerships with leaders in the space that can create value for customers,” Gurley added. These partnerships can range from technology companies to foodservice aggregators and are focused on both driving growth and reducing costs. Some of the partnerships highlighted in the booth include Doordash, UberEats and PopMenu.

• High quality pre-made food pick up location. With domestic road trips increasing post pandemic, consumers are looking to receive food and continue on their travels.

• The traditional cult-following product. We’ve all walked into a 7-eleven and made a bee-line to the slushie machine. Stores should play into these cult-following areas and design them to be convenient and easy for customers to enjoy.

• Partnerships with local brands and stores to reflect the local flavors and cultures (wineries, breweries, tacos, craft-made snacks, etc)

• A Sense of Place and Genuine Experiences — Beatrice Girelli, Indidesign: We think that “honesty” is a trend and hopefully it is not just a trend but it is a cultural change that is here to stay. We work with many prominent established chefs and although their background and style are quite different there seems to be a common denominator that ties everyone together. Honesty in the food means being able to surprise and stimulate the senses by using fresh locally and sustainably sourced product combined, juxtaposed and paired in unexpected ways. Plates are simple, beautifully balanced compositions aimed at showcasing every ingredient on the plate. The cultural background of the chef is seamlessly fused with the locale to deliver genuine experience and sense of place. These are the same principles that we use as the foundation of the design concept of the space.

Party Rental

from page 94 plify your event and provide a lasting impression.”

One of Bates and Party Rental’s tenets is that the setup can’t be complete without a sturdy base – the tablecloth. “Earth tones and florals are always a hit around the flannellined September days,” she said. “When considering tablecloths, looking at the cross section of texture and color is the key. Nu Weave, a new, custom-made faux linen with a waffle-print-type pattern provides a sturdy alternative to traditional linens. With 20 available colors, choosing the right one will be like walking into the ice-cream shop with an empty stomach and a sweet craving. Other more detailed designs are the new sage green etoile print, blue cornflower paisley print, or the Morocco black and gold print.”

Bates shared her thoughts on upcoming furniture trends. “Aside from what’s on the table, other aspects matter too when throwing a memorable event; and you don’t want to sit out on seat selection. The options for specialty chairs are abundant and can offer unique touches no matter the theme. There are tons of possibilities that are in line this season, like the navy-blue reception chair, black Bellini chair, or even a director’s chair to make your guests feel like their name will be the next on the Hollywood Walk of Fame.” Bates and her Party Rental LTD team are always on the lookout for the next trending colors. “Viva Magenta was named Pantone’s 2023 Color of the Year, a strong and natural color that radiates bold expressions of power. It can flow well with all types of Fall looks, modern or rustic, sophisticated or festive – It works,” she concluded. with a 500 lb. daily production capacity, the machine is well-suited to small and medium-sized restaurants and bars. We’ve also seen cafes and coffeeshops select the IM500SAB to use square cubes in their iced drinks, setting them apart from their national chain competitors.

So, whether you’re partying with the Gatsby’s, gearing up for the Mad Hatter’s tea party, or preparing for a Ballroom Blitz, Party Rental LTD is equipped for any occasion this upcoming season.

In the specialty ice world, only Hoshizaki makes an extra-large square cube. The IM-50BAA machine creates giant 2-inch cubes that transform cocktails into statement pieces. The 2x2 square cubes are comparable in size to Hoshizaki’s sphere cube, another standout specialty ice type. All you need is one cube per glass.

* Special Note: we strongly recommend moving the extra-large square cubes (or the sphere cubes, if you choose that type) from your ice bin to a freezer in order to preserve their shape. This ice is prone to losing its shape if left too long in the unrefrigerated bin.

By Model Type

For some business owners, the ice machine’s design is an important factor because space is limited and they may not have room to install a standard ice machine in their kitchen. Additionally, they might want the ice right behind the bar or counter, accessible at a beverage fountain, or accessible at a selfserve water and ice station.

Our recommendations in two of these special categories?

The Manitowoc NEO® 310 Series: Best Undercounter Ice Machine

Manitowoc’s NEO series delivers an ideal undercounter ice machine for restaurants, bars, and coffeeshops that want their ice close at hand but out of sight. Why are these ice machines our pick for the undercounter category?

• Removable bin makes for easy cleaning and service

• Large bin opening

• Designed to “breathe” through the front, preventing ventilation issues in tight spaces

The Manitowoc NEO 310 series produces around 300 lbs. of ice per day and comes in dice (UDF-310A) and half-dice (UFY-310A) models.

The Hoshizaki DCM-300BAH: Best Water and Ice Dispenser

Whether you want a water and ice dispenser for your quick service restaurant, coffeeshop, or office micro market, we suggest nugget ice—one of the most popular ice types across all applications.

Hoshizaki’s 300 lb. nugget ice and water dispenser is one of the most reliable, and that’s saying something, given the tendency of nugget ice machines to develop mechanical issues more than hard cube machines. With the brand’s CleanCycle24 technology, your DMC300BAH will perform a 2-second flush every hour to promote overall internal cleanliness. Hoshizaki’s HGUARD Antimicrobial Plus agent will also help keep your ice and water clean between professional maintenance visits.

Scotsman’s HID ice machines are runner-up in this category, and you may prefer its smaller, softer cubes to Hoshizaki’s cubelet ice. While Scotsman is a solid choice in this category, we do think Hoshizaki rates higher on overall reliability.

For the complete list of 2023’s Best Commercial Ice Machines, visit the Easy Ice blog here.: https:// tinyurl.com/4dbd3xb3 from page 24

John Mahlmeister is the chief operating officer and co-founder of Easy Ice. Co-headquartered in Phoenix, AZ and Marquette, MI, Easy Ice is the only national provider of allinclusive commercial ice machine subscriptions. Since its founding in 2009, Easy Ice has rapidly grown their number of ice machines under management to over 30,000 units across 47 states and partners with dozens of foodservice equipment dealers to offer ice machine rental solutions to their customers.

For more information, please visit EasyIce.com.

3. Calculate your ideal food cost. Using your product mix – what your customers actually purchased –combined with your recipe costing cards, you can find your ideal food cost, which is what your food cost should be if there was no waste, no theft, no spoilage, if you ran a perfect restaurant (which does not exist). Put that into a spreadsheet I’ve created called Menu Profitability Monitor and it gives you your ideal cost.

4. Decide where you’re going to price your menu in the marketplace. Are you going to undercut your competition and be the dive bar, which I do not recommend, or are you going to price like every one of your competitors? Or are your service and product that much better than the competition so you can charge more?

5. Re-engineer your menu. Sort the data in your Menu Profitability Monitor in descending order from the items you sell the most of to the least and then you can decide if you’re going raise the price on your top one to three items in each one of the menu’s sections, if you’re going to drop losers, or add new items. You can look at ways to decrease costs such as buying smarter or decreasing portion sizes. You can add new items to the menu and move your mix around to influence your customers’ choices. Scientifically re-engineering a menu can get you to the food cost target you need. sweet dishes. Beyond that, chefs have become very creative in utilizing the entire melon with the exception of the skin.

Using the three-time markup approach is a terrible way to go about pricing your menu. To price your menu profitably, you must have a budget and accurate, up-to-date recipe costing cards. This is why you’ll hear me say the two most important systems any restaurant should have are budgets and recipe costing cards.

Pickled watermelon rinds have become a staple on menus to add great crunchy texture and light acidity. Compressed watermelon provides an intensely sweet and lightly bright flavor explosion when added to literally any dish, and can really perk up something that’s heavier and make it light.

The great thing about compressed watermelon is that you can infuse it with different flavors and herbs to really highlight what it is you enjoy!

On the island of Milos in Greece, they are known for their ‘Karpouzopita’, a watermelon pie made with honey and sesame seeds, and sometimes a touch of mizithra cheese (a sheep’s milk cheese).

People have become familiar with a watermelon and feta salad, because the sweet, crisp bite of the melon pairs perfectly with the creamy, tanginess of the Feta cheese … But why not add watermelon to your other summer salads? The sweetness of the watermelon goes perfectly with the tart yet sweet flavors of summer tomatoes.

Feeling spicy? Try grilling watermelon and adding a little hot pepper to it, squeeze a touch of lemon on there, drizzle with olive oil and enjoy! Or, make a watermelon gazpacho by blending it with any flavors you like.

You can even barbecue an entire watermelon, and carve it like you would a piece of meat!

Of course, there are countless ways to enjoy watermelon in sweet applications – but the best way is eating it as is!

What Angels Eat

Mark Twain proclaimed that tasting a watermelon was to know ‘what angels eat’. A slice of watermelon is perhaps the most iconic symbol of all things bright and fun in the sun for summer - now is the time to seize the bounty of the season and fully enjoy them in all of their magi - cal melon-y wonder!

I want to know what you do with your watermelon in the summer? Send me your favorite recipes and pictures, and I’ll share my favorites on my social media - @ChefMariaLoi on Instagram, Facebook, TikTok and Twitter!

Karpouzi Salata – Watermelon Salad

Serves 4

• 2 tablespoons of balsamic vinegar

• 1 tablespoon of Petimisi (grape must syrup) [optional, but highly suggested]

• ½ cup Loi Ladi Extra Virgin Olive Oil (or other extra virgin olive oil), plus more for drizzling

• salt and pepper to taste

• 6 cups organic baby spinach

• 4 cups seedless watermelon, cut into 1-2” chunks

• 4 oz. Greek feta cheese, cut into 1-2” pieces

• ½ cup organic pecans, lightly toasted

• ½ cup whole wheat breadsticks (or croutons) from page 14 rials, businesses can minimize waste and save money. We also can help with portion control and accurate order management solutions that are crucial in reducing food waste. Improving food handling processes, such as proper storage, rotation, and date labeling, can also help businesses minimize food waste and enhance safety.

1. In a small mixing bowl, combine balsamic, petimesi, and olive oil, and season with salt and pepper to taste. Mix until emulsified.

2. In a large serving bowl, combine spinach, watermelon, and feta; dress the salad with the dressing. Season to taste with salt and pepper, and toss to combine.

3. Top with pecans and whole wheat breadsticks; drizzle with olive oil to finish and enjoy.

Chef’s Note: Tailor this recipe to your taste! Add or substitute different fruits, herbs, and/or nuts for your favorites!

Our approach to adding new features to our Expos has always been about helping customers find solutions, improve operations, and save money. This year we are going to feature the importance of preventative maintenance and certified repair service of floor equipment in our popup repair shop. Our technicians will demonstrate their work and explain why an asset management strategy is important to any business using floor equipment.

Our show attendees will be able to sample a vast array of products. From janitorial supplies to food packaging solutions, you’ll find everything you need to meet your business requirements. For instance, this year we expect to see a focus from our New York City customers on how to respond to the changes in garbage collection. From heavy-duty waste receptacles to properly sized can liners and innovative cleaning products, businesses can find a comprehensive range of options to address their waste management needs.

If you are looking for hands-on experience with new products for you and your team and a place to compare options, and make informed purchasing decisions, come visit our Innovations Expo next month.

September 20th at the Meadowland Exposition Center in Secaucus will be the perfect opportunity to discover game-changing solutions that can take your business to new heights. Just visit here: https://cvent.me/r91PV1 and we will have a badge waiting for you.

School Nutrition Foundation

equipment based on their unique needs and opportunities to improve school meal services. Equipment could include ovens, mixers, slicers, food processors, coolers and other refrigeration, holding cabinets, dish machines, package sealing equipment, steamers, insulated tote bags and more.

“As nationwide labor shortages persist, replacing and upgrading equipment is a vital solution for schools needing to streamline kitchen operations to ensure students continue receiving healthy, delicious school meals each day. We are thankful for all of our industry partners for their unwavering support of school nutrition professionals and programs,” said SNF Chair JoAnne Robinett, MSA, SNS. School meal programs operate on extremely tight budgets, funded by cafeteria sales and reimbursements for meals served. Rising costs due to inflation and labor issues have left

Enterprise Greece

to sell their products globally.” By connecting these small, local producers with distributors and buyers worldwide, Enterprise Greece is accelerating the transition from decades of small-scale production and local trade.

The world is changing quickly, and with it, the way that food is produced and distributed. “The way that these Greek food products all started is the distributors that came out of the Greek diaspora. We’re talking about a very different world now—people are traveling to Greece, and the American consumer is getting to know Greece, so we’re not just talking about the diaspora anymore. So, distribution has changed greatly over the last few decades,” Alexandropoulou said. “There has been a huge increase in travel and tourism to Greece over the last few years, and many travelers are looking to bring the experience back to the US, from chefs who want to add more Greek from page 98 many school meal programs without the critical funds to purchase necessary equipment for their cafeterias and kitchens. from page 88 recipes to their menu to individuals who appreciate the healthy, flavorful ingredients.”

The School Nutrition Foundation (SNF) is a 501(c)3, sister organization of the School Nutrition Association. SNF awards grants and scholarships to the men and women who feed the nation’s school children. It also provides professional development resources including training and school nutrition research. The School Nutrition Association (SNA) is a national, non-profit professional organization representing 50,000 school nutrition professionals across the country. Founded in 1946, SNA and its members are dedicated to making healthy school meals and nutrition education available to all students. For more information on school meals, visit www.SchoolNutrition.org/SchoolMeals.

This has led to greater diversity in Greek products as well, with more international interest in Greek wines and seafood than ever before. The importance of diversifying product lines for international distributors; “the past few years have been interesting. To survive as a business, to grow, we had to focus on bringing innovation to the world’s menus,” Alexandropoulou concluded. “As consumers become both more demanding and more interested in trying new things, extending our offering beyond the basic products has become crucial.”

With that goal in focus, Enterprise Greece is currently building an Export Help Desk, which can also help food service professional buyers and the distributors that serve them. This and more information can be found at enterprisegreece. gov.gr