MRM’s News Bites features US Foods, General Mills Foodservice, Chipotle Cultivate Foundation, RightHear, Lollicup® USA, Black Shamrock Partners, Voodoo Doughnut, Milkshake Concepts, PACO Collective, The Gluten Intolerance Group, Harbinger Interactive Learning and The Catering Institute as well as Kellogg’s and Duff Goldman.
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Fall Trends on the ‘Food Runway’
US Foods Holding Corp. launched the Fall Scoop™ 2018 (Fall Scoop), introducing 27 innovative, versatile and fashion-forward products. Inspired by the intersection between food and fashion, US Foods created Fall Scoop under the banner of “Food Runway” and focuses on introducing the right trends at the right time.
“Culinary trends are moving faster than ever, driven by social media, online reviews and diner feedback. When independent restaurant operators aren’t moving forward with the right trends at the right time, it’s easy to fall behind,” said Stacie Sopinka, senior vice president of product development and innovation, US Foods. “At US Foods, we make it easy for our operators to stay on trend and take the right steps forward with confidence. In Fall Scoop, we’re bringing the industry’s most influential trends to restaurants across the country by introducing an assortment of versatile products that blend function, innovation and fashion-forward form.”
The company has identified five key trends for the Fall Scoop lineup: authentic global flavors, vibrant colors, a celebration of vegetables, New World butchery and fine-dining 2.0.
Fifty-four percent of consumers want to try a novel global food1, and the National Restaurant Association named authentic ethnic cuisine as a top food trend for 20182. Fall Scoop features global flavors operators can easily bring to life in a new way. Highlights include:
Monarch® Creamy Miso-Ginger Dressing: Made with miso paste imported from Japan, this dressing packs exotic, subtly spicy ginger notes and a wealth of versatility with the rich umami flavor. It’s easily used as a salad dressing, dipping sauce, marinade or glaze.
Chef’s Line® All Natural* Slow-Cooked Pork Shoulder in Achiote Sauce: Helping operators serve a traditionally labor-intensive Mexican classic, this slow-cooked pork shoulder features an achiote sauce made with traditional Mexican-style spices, including annatto seeds. It’s ideal for a torta ahogada sandwich or pork shoulder tacos.
Chef’s Line Artisan Chia Ficelle Roll: Made using French bread-making techniques, the ficelle, (“string” in French) is known for its thin profile and is flecked with flavorful chia seeds throughout. It can be used as a unique sandwich carrier, table bread and more.
The saying “we eat with our eyes” has never been truer in the digital age. In fact, as of August 2018, approximately 290 million posts are tagged #food on Instagram3. Fall Scoop offers many bright, vibrant, colorful offerings that deliver both a visual and sensory thrill. Highlights include:
Devonshire® Premium Black Raspberry Ombre Cake with Vanilla Icing: Featuring four layers of progressively darker-hued black raspberry cake framed by sweet vanilla icing and gem-like sugar beads, this cake serves on-trend flavor in a stunningly sculpted dessert that catches your eye.
Molly’s Kitchen® Flamin’ Battered Onion Ring: With the heat of the sriracha outside and sweet onion inside, this vibrant red onion ring features no artificial colors and is the first flamin’ battered onion ring on the market.
Cross Valley Farms® Tropical Fruit Blend: This bright and colorful tropical fruit blend serves up luscious and sweet dragon fruit, mango, pineapple, oranges and honeydew, with no prep work needed. Use it as a tropical salsa or spoon it over yogurt in a breakfast bowl for a pop of color and sweetness.
More than half of consumers say they are eating more fruits and vegetables than a year ago4. And as the popularity of plant-based nutrition grows, one in five Americans say they are consuming less dairy for health reasons5. Fall Scoop offers a variety of products that fit the vegetable-centric and dairy-free trends. Highlights include:
Molly’s Kitchen Cornmeal-Breaded Green Tomato: Inspired by the regional southern trend, this versatile fried green tomato is now available nationwide. It features a cornmeal-crisp on the outside and a perfectly unripe tender inside that can be used in a variety of applications.
Thirster® Sweetened Almondmilk Beverage: Free of dairy, lactose and soy, this almond milk is formulated to steam at high temperatures, making it appealing for frothy barista drinks and vegan replacements.
Thirster Unsweetened Coconutmilk Beverage: Made from Non-GMO Project Verified coconuts, this coconut milk froths at high heat and works beautifully in everything from lattes and cocoa, to curries, soups, smoothies and more.
New World Butchery
Menu penetration for specialty prepped meat has soared over the past 10 years6. Fall Scoop offers meat innovation by introducing adventurous options that are reinventing traditional favorites. Highlights include:
Chef’s Line All Natural* Bison and Pork Smoked Sausage Raised Without Antibiotics: Juicy and meaty with a rich, smoky flavor, this sausage is seasoned with a custom spice blend and smoked natural pork casing and contains no artificial ingredients.
Metro Deli® All Natural* Soppressata Raised Without Antibiotics: Fermented and dry-aged, this artisan-made soppressata delivers mild and sweet authentic flavor and texture of southern-Italian style salami with no artificial ingredients.
Stock Yards® All Natural* Pork Burger Raised Without Antibiotics: This take on the classic burger combines the rising popularity of nontraditional burgers and proteins raised without antibiotics for a new, versatile and cost-effective menu option with endless seasoning and flavor combinations.
Sixty-nine percent of consumers want more restaurants with a casual atmosphere and high-quality food7. Fall Scoop offers products inspired by classic ingredients with an elegant twist. Highlights include:
Molly’s Kitchen Petite Pearls: These breaded pearl onions are crisp on the outside and tender on the inside for a “poppable” format to create an irresistible shared appetizer or topper for a cocktail.
Chef’s Line Cookie Butter Tart: This buttery tart features a flaky bite filled with decadent speculoos (Belgian spice cookie) cookie butter for an ideal snack or after dinner dessert.
Chef’s Line Smoked Maple and Bourbon Flavored Ice Cream with Praline Pecans: Only available through the fall season, this bourbon and maple syrup ice cream is infused with a maple syrup ribbon and gentle crunch of praline pecans and is made with a natural smoke flavor to complement the sweet taste of maple.
Clean Label Profiles
Fall Scoop also features US Foods’ Unpronounceables List™, an initiative aimed at producing products with simple, more recognizable ingredients by avoiding, removing or replacing ingredients and food additives found on the company’s new Unpronounceables List. As of July 2018, all of US Foods’ Exclusive Brand products – Metro Deli, Chef’s Line, Stock Yards and Rykoff Sexton® – will now be free of more than 80 ingredients and food additives, including artificial flavors, artificial (FD&C) colors, high-fructose corn syrup, disodium guanylate, sodium benzoate and monosodium glutamate.
US Foods Menu – Specialty Menu Capabilities
A restaurant’s menu is one of its most important marketing tools, so in addition to these new product offerings, Fall Scoop also features expanded US Foods Menu capabilities. The program is designed to test items’ popularity with diners, highlight the most profitable menu items, promote items based off menu type and show off featured items during peak times and seasons. The process is fast, efficient and cost-effective. For more on the full Fall Scoop lineup, click here.
Neighborhood to Nation Winner
General Mills Foodservice named Dennis Chan, chef and owner of Blue Bamboo in Jacksonville, Florida as the Grand Prize Winner in the 4th Annual Neighborhood to NationTM Recipe Contest, which celebrates independent family or “neighborhood” restaurants and food trucks and the one-of-a-kind dishes that reflect their local flavor. A team from General Mills, including the PillsburyTMDoughboy, surprised Chan with the news during an event at his restaurant.
Chan’s recipe for Sunshine State Orange Crunch Cake has earned him the Grand Prize package that includes $30,000 cash, plus $5,000 for a local charity and a three-day trip for two to the Food Network & Cooking Channel New York City Wine & Food Festival this October. His award-winning dish, inspired by Florida’s state fruit, is an orange cake that includes Gold MedalTM Yellow Cake layers moistened with an orange sauce then stacked between alternating layers of airy pineapple cream cheese icing and crisp baked Pillsbury’s BestTM Puff Pastry Dough for a luscious creamy, crunchy Napoleon-style textured dessert.
“This stunning orange cake is truly a show-stopper,” said Alyca Judge, senior marketing manager for General Mills Foodservice, which supplies restaurants with high-quality products to help make the signature dishes and familiar favorites their customers love. “Dennis’s unique use of puff pastry layers adds an interesting texture to the dessert that makes it fun to eat. With his creative use of ingredients, including a flavor that’s representative of his region, Dennis has created a dish that signifies what the Neighborhood to Nation Recipe Contest is all about.”
To qualify for the Neighborhood to Nation Recipe Contest, restaurants and food trucks from around the country submitted an original recipe using at least one ingredient from General Mills’ list of eligible products.The only foodservice recipe contest of its kind drew entrants from across the country and resulted in five Regional Winners. The Grand Prize winner was chosen from the five Regional winners. Chan is the South East Region Winner. The other regional winners are:
Bryan Bennett, South Central Region, Manager and Chef, Back Street Food Truck in Tulsa, Oklahoma, for his Sea Salt Caramel Bacon Pecan Pie;
Dan Duris, North East Region, Co-owner and Chef, Gypsy Café in Lincoln, New Hampshire, for his Bacon Corn Johnny Cakes with Maple Drizzle;
Anne Klingler, North Central Region, Chef and Owner, Outlanders in Marquette, Michigan, for her Thai Basil Bowl;
Nick Shipp, West Region, Executive Chef and Partner, Upper West Restaurant in Santa Monica, California, for his Mushroom Tart with Tomato Jam, Goat Cheese and Fresh Oregano.
Each Regional Winner received $5,000 in cash and an additional $1,000 to share with a charity of their choice in their community. For the past two weeks, our Neighborhood to Nation “prize patrol” has traveled to each of the winners’ hometowns to host special celebrations with their staff, friends and family and the greater community.
“It has been amazing to travel across the country to showcase the creativity, local flavor and originality that independent restaurants and food trucks serve up every day, while providing a great source of hometown pride,” said Judge.
Neighborhood to Nation was created to inspire culinary creativity among independent restaurants and food trucks, giving operators an opportunity to experiment with high-quality and consistent products from General Mills Foodservice as well as exclusive access to trend information, insights and ideas to help them differentiate their menus and delight their diners.
Chipotle Aluminaries Project
Chipotle Mexican Grill’s Chipotle Cultivate Foundation will sponsor the first Chipotle Aluminaries Project, a seven-month-long accelerator program designed to help growth-stage ventures with a shared vision to cultivate a better world take their businesses to the next level. Beginning September 12, food-focused companies may submit applications to join a cohort of ventures that will receive mentorship and direct coaching from world-renowned industry leaders, participate in a boot camp, receive a Chipotle celebrity card and of course, be fueled by Chipotle catering throughout.
“Chipotle has been committed to the future of food with integrity since opening our first restaurant 25 years ago,” said Brian Niccol, chief executive officer at Chipotle. “Since then, Chipotle and its Foundation have changed how customers and the industry think about food, which is part of our mission to cultivate a better world. By sponsoring the Chipotle Aluminaries Project, we’re looking to advance the work of the next generation of entrepreneurs who are disrupting the food landscape. Are you using technology to make an impact? Are you dreaming up the next sustainable food innovation? If so, we want to support you and help share your story.”
The Chipotle Aluminaries Project is seeking applicants (both for and non-profits) in the areas of alternative farming and growing systems, farming and agriculture technology, food waste and recovery, and plant and alternative products. After reviewing submissions and talking with candidates, Uncharted, the non-profit 501(c)(3) partner selected by the Chipotle Cultivate Foundation to host and run this accelerator, will select up to eight ventures to join the first cohort.
Those ventures will receive support and mentorship from hand-selected industry leaders like:
Richard Blais, a successful chef, restaurateur, cookbook author, television personality and winner of Bravo’s Top Chef All-Stars
Kimbal Musk, an entrepreneur, philanthropist and restaurateur who sits on the boards of directors of Chipotle Mexican Grill, Tesla Inc. and SpaceX
Ventures will also work closely with Chipotle executives such as:
Curt Garner, chief digital and information officer
Caitlin Leibert, director of sustainability
Laurie Schalow, chief communications officer
Tressie Lieberman, vice president of digital marketing and off premise
The selected ventures will participate in a five day, in-person boot camp in Newport Beach, California, with direct coaching to build their plan for scale. Plus, they will receive real food to fuel late work-nights with monthly Chipotle catering for their office and a Chipotle celebrity card, because Chipotle believes these entrepreneurs deserve celebrity status.
“The Chipotle Aluminaries Project is part of a fresh perspective from the Chipotle Cultivate Foundation, which we founded in 2011 to extend our commitment to creating a more sustainable food future,” said Caitlin Leibert, director of sustainability at Chipotle. “Chipotle believes that philanthropy is more than check cutting, and this is the first of many efforts from the Cultivate Foundation of investing in new ways.”
The Chipotle Aluminaries Project will be launched in partnership with Uncharted, a 501(c)(3) organization that uses the DNA of an entrepreneurial accelerator to tackle major social problems like urban poverty and food deserts. Uncharted has helped social entrepreneurs raise $252 million, create impact in 96 countries, and benefit 37 million lives.
Companies interested in submitting an application for the Chipotle Aluminaries Project can find more information and apply here starting September 12.
Making Restaurants and QSRs Fully Accessible for the Blind and Visually Impaired
RightHear announced a dedicated version of the system for restaurants and Quick Service Restaurants (QSRs), making them fully accessible to people with sight impairments. The announcement follows a successful implementation at all of McDonald’s restaurants in Israel.
RightHear addresses the accessibility, orientation and navigation needs of blind and visually impaired persons (as well as orientation challenged individuals), providing them with real-time voice cues, through their own smartphone, about their precise indoor location, directing them and narrating their surroundings. The voice notifications are based on information received from Bluetooth beacons (sensors) located in the area. The sensors are installed by the on-site staff, by simply attaching them to the wall with a sticker.
The QSR dedicated solution implements lessons learned in all of McDonald’s restaurants in Israel, where the system has been deployed. Lessons learned include location of the sensors and scripts of various instructions given to the blind/visually impaired persons, directing them during their stay at the restaurant.
The smartphone app alerts users whenever they are near a RightHear-enabled restaurant or QSR, and picks up the signals automatically from the beacons. When the user approaches the restaurant/QSR, she/he is told its name and specialty, and where the entrance and the host/hostess stand (if it exists) are. Then the user is directed to the counter (mostly in QSRs), the sitting area, the restroom, is alerted about stairs and other possible obstacles, and other location information. When users finish their meal, they are directed to the exit.
In September 2018 a new feature will be added to the system, allowing the user to hear the entire menu. In addition, the system includes an administrator dashboard, allowing the staff to program and control the system optimally, according to the needs of blind and visually impaired visitors.
“Restaurants and QSRs have long been adopting various advanced technological solutions to manage the restaurant and to help speed customer service. It’s only natural that they will implement an advanced accessibility and orientation system that will help them attract blind and visually impaired customers, who until now had difficulty visiting these facilities,” said Idan Meir, RightHear’s CEO.
The RightHear system is suitable for any type of building, including complex buildings (interconnected buildings) such as malls, corporations, universities, municipalities, airports, museums, supermarkets, hotels, restaurants, QSRs and more.
A short video about RightHear’s implementation at McDonald’s Israel can be seen here.
Strawless™ Sipper Lid
Lollicup® USA, Inc. launched the Strawless™ Sipper Lid to help customers comply with straw bans and stay on trend within the coffee, tea, and restaurant industry. Currently 126 cities and all of Seattle have banned plastic straws due to their environmental waste.
The new Strawless™ Sipper Lid is the first of its kind because it has a hybrid feature for drinking with or without a straw. This is the first lid to have both features allowing individuals with health conditions or people with disabilities that need to drink with a straw to be able to do so.
“With imposing straw bans taking into effect, we needed to provide a solution for our customers who are having difficulty finding an affordable way to serve drinks without a straw. We also thought it was important to give customers a choice to use a reusable or eco-friendly straw with the lid as well,” says CEO Alan Yu.
Lollicup® USA created this lid to be the solution for straw bans, and help customers who are struggling finding an alternative. Customers will now be able to stay on trend and up to date with their competitors with this new sipper lid. This lid is made from PET which is easy to recycle compared to other plastics.
Consumer Concept Group Rebrands as Black Shamrock Partners
Consumer Concept Group has rebranded as Black Shamrock Partners, which will focus on value add investments in the increasingly vibrant Experience Based Lifestyle Economy. Black Shamrock Partners is led by Rick Schaden, Tom Ryan and Brooks Schaden, who each possess deep investment and operations expertise across the consumer sector.
Black Shamrock Partners has extensive experience in creating and growing successful brands, having founded better burger concept Smashburger in 2007. Most recently, Black Shamrock Partners sold a controlling stake in Smashburger to partner Jollibee Food Corporation, who now owns 85 percent of the company. Black Shamrock Partners still holds the remaining 15% of Smashburger, and will continue to work closely on the direction of the brand both domestically and internationally. Black Shamrock Partners’ Tom Ryan remains Chief Executive Officer of Smashburger.
Rick Schaden, Black Shamrock Partners Co-Founder and Chairman, said, “Our current focus is to leverage our experience with high performance brands and successful return of capital from some of our early investments to drive significant growth in the Experience Based Lifestyle Economy. To that end, we are adding new capital partners, increased investment capital and experienced entrepreneurial executives to accelerate those plans.”
Black Shamrock Partners is also the owner of Tom’s Urban, an eater-tainment concept with locations currently at LA Live in Los Angeles, Mohegan Sun in Connecticut, NYNY Hotel in Las Vegas and Ilani Casino in Portland. The newest Tom’s Urban will soon open at the Denver International Airport. Additionally, Black Shamrock Partners is the founder and owner of Motiv Group, an experiential company with a portfolio of brands within the sports and entertainment sector, including running and endurance events, triathlons and festivals. Recent investments include the Sydney Marathon, Love Run Philadelphia Half Marathon, Napa-to-Sonoma Wine Country Half Marathon, The Surf City Marathon and Half Marathon, The Wildflower and Malibu Triathlons as well as the Denver Oktoberfest. Motiv Group brings best practices and resources to help these events reach their highest potential and provide the best experience possible for their participants.
Brooks Schaden, Chief Executive Officer of Black Shamrock Partners, stated: “Our guiding principle as a team has always been to identify exciting experiential trends that we can magnify in order to build and grow successful businesses. We believe we have exactly that with Tom’s Urban and Motiv Group and will work with their respective teams to identify and execute on opportunities for growth. We also continue to seek out additional high growth opportunities where we can lend our expertise in order to help a brand reach its full potential.”
Voodoo Doughnut Expands in Denver
Voodoo Doughnut will be opening-up its second location in the SOBO district of Denver, Colorado. Voodoo Doughnut, the Portland based company that launched a cult phenomenon, will continue to build their reputation for taking the classic doughnut and adding a twist. The SOBO district, with its eclectic mix of local businesses, will fit perfectly with Voodoo’s eccentric flavors and style.
“We’re excited and happy to be part of the Denver community and are looking forward to continuing to provide employment, fantastic doughnuts and smiles to a growing neighborhood.” said co-founder Kenneth “Cat Daddy” Pogson.
Voodoo Doughnut currently has seven and a half locations: three and a half in Oregon, one each in Denver, Colorado, Austin, Texas, Universal Studios City Walk Hollywood, California and now at Universal Studios Resort in Orlando, Florida.
Vidorra Opens in Dallas
Milkshake Concepts announced the opening of Vidorra, Deep Ellum’s newest restaurant, patio and rooftop bar, top photo. Meaning “the good life,” Vidorra offers bold and exciting Mexican flavors, along with a large tequila selection, unique cocktail program, and lively social experience in one of Dallas’ most vibrant neighborhoods.
Photos by Kevin Hann
“We love being a part of Deep Ellum and are extremely enthusiastic about its growth and development,” said Imran Sheikh, co-owner of Milkshake Concepts. “From the dining room to the ground-floor patio and rooftop – our concept was built to be a beautiful and energetic, yet approachable space for Dallas, in addition to having top-grade food and drink offerings.”
Vidorra’s menu features an assortment of appetizing shareables, soups and salads, tacos and signature entrées. Guests can enjoy an array of bold flavors with appetizers like the Flaming Fundido with melted Oaxaca cheese served in a 400-degree Molcajete dish that includes four topping options served with tortillas and the Crusted Tuna Salpicon with seared crusted coriander tuna, fresh mango, pickled cucumbers, avocado, cilantro, sriracha and cilantro Cojita crema.
Vidorra also offers signature and street taco options like the Fried Avocado Tacos with panko breaded avocado, pico de gallo, ancho slaw, Cotija cheese and Southwestern crema, thePoblano Chorizo Tacos with sliced chorizo, onions, poblano peppers, cilantro and Cotija sauce, and more. Entrée highlights include the Vidorra Ribeye, Wood Fired Paprika Ribs, and the Guajillo Smoked Chicken. The fajita offerings are available in multiple sizes, featuring up to five protein options, and served family style on a sizzling platter.
Photo by Kevin Hann
The beverage program at Vidorra offers 20 thoughtfully crafted cocktails and margaritas including the Guadalajaran with Casamigos Mezcal, Cazadores Reposado, pineapple juice, citrus and Squirt, served in a traditional glass and available in large format, and the Effen Horn with Effen Vodka, Hornitos Silver Tequila, St. Elder, lemon, agave nectar, cucumber and spearmint. Vidorra also offers four tequila flight options, numerous margaritas including frozen varieties, and a bottle Patrón en Lalique, one of only eight bottles available in the United States, available for $1,000 a glass. Select cocktails are also available in large format for a convivial social experience.
The space covers 10,000 square feet and offers three distinct areas. For the design of Vidorra, Milkshake Concepts partnered with the local design experts at Coevál Studio. Inspired by artistry found throughout Mexico and Central America, especially in Mexico City, Vidorra ultimately evokes a modern and elegant Mexican style. The main color palette is drawn out of vibrant and bright colored neighborhoods and the application in modernist architecture throughout Mexico. Vidorra also features an outdoor patio along with a 2,000 square foot rooftop bar overlooking the Dallas skyline, both of which feature a state-of-the-art roof that opens and closes.
Vidorra is located at 2642 Main Street, and is open daily for lunch and dinner, as well as weekend brunch. Milkshake Concepts is an experiential hospitality group led by Imran Sheikh, James Faller and Asim Sheikh.
PACO Collective Acquires Noble Food
PACO Collective, an award-winning cross-cultural marketing agency acquired Noble Food, an independent food-marketing agency headquartered in Springfield, Missouri. PACO is a full-service agency offering strategic planning, consumer insights, advertising, marketing, public relations, and digital and creative expertise, focused on empowering brands to transcend cultural boundaries. Noble Food brings culinary innovation and content production, covering the entire food landscape. Combined, the agencies have more than 61 years in business. PACO will also add the Noble Culinary Innovation Center in Springfield to its portfolio of services, adding a restaurant and hospitality menu, in addition to product development.
“The addition of Noble Food to our Collective extends our expertise in food beyond our current consumer focus,” said PACO CEO and Co-Founder Ozzie Godinez. “This increases our depth and breadth of services in new and existing areas with talent from both agencies. I’m thrilled to broaden our focus to a 360-degree perspective when it comes to food. This leverages our combined expertise from consumer, as well as manufacturer and hospitality operator perspectives.”
Moving forward, Bob Noble, former Chairman/CEO for Noble Food will focus on his former company’s sister businesses. “After selling Noble Communications, our non-food traditional agency business last year, I’ve been seeking the right partner to take ownership of our Food Practice, which has worked with the majority of the nation’s blue-chip food brands during its 49-year history,” he said. “Ozzie and his team will leverage the strong knowledge and expertise of our food team in new and exciting ways.” Richard Pitman, formerly the head of client service for Noble Food, will now lead the new PACO Food & Hospitality Services, providing service to existing clients, as well as leading new business efforts.
In addition to integrating the Food Practice, PACO Collective will maintain strategic alliances with Noble’s CultureWaves, a consumer predictive behavioral analysis company; and The Food Channel (www.foodchannel.com), a consumer-facing food website that’s part of the USA Today Network. The Food Channel Studios provide photography, video, and content production.
Products Achieving GFCO Certification in Summer
The Gluten Intolerance Group (GIG), the industry leader in the certification of gluten-free products and food services, had a busy summer season certifying 234 products from 33 brands in June and July through its Gluten-Free Certification Organization (GFCO) program. Gluten-free certified products ranged from Bundt cakes, EVOO, tamales, pasta, spirits, cookies, lattes and more, underscoring the dynamic growth taking place in the gluten-free market.
The following products were certified by GFCO in June and July:
Baby Bundts of Vermont—3 products certified, including Banana Fosters and Cinnamon Swirl
Be Well Nutrition Inc.—5 products certified, including ICONIC Protein Drink – Chocolate Truffle and ICONIC Protein Drink – Golden Milk
Bissinger’s—17 products certified, including Bissinger’s Honey Pepita Caramel Bar and Chocolate-Covered Wine Grapes
BONO—10 products certified, including EVOO 110% Organic and EVOO Unfiltered Product of Italy
Chaparro’s Tamales—4 products certified, including Beef Tamales and Pork Tamales
CJs Premium Spices—10 products certified, including Premium Dill Dip Mix and Premium Potato Salad Mix
Comvita—23 products certified, including Clover Honey and Sweet Meadow Ginger Honey
CONTE BELICINO —EVOO certified
Doctor In The Kitchen—6 products certified, including Flackers, Organic Flax Seed Crackers – Cinnamon & Currants and Flackers, Organic Flax Seed Crackers – Rosemary
Eaton Hemp—10 products certified, including Organic Coconut Hemp Seeds and Raw Super Bar – Goji Blueberry
FREEDOM RINGS—FREEDOME RINGS BOURBON certified
gabbypasta—3 products certified, including Gluten Free Butternut Squash Ravioli in Pomodoro Sauce and SUPERFOOD TEFF Macaroni & Cheese
Grain 4U—Organic ancient grains Grain 4U Apple cinnamon + cranberries and Organic ancient grains Grain 4U Honey certified
GRANDE ULIVETO —EVOO certified
I AMaranth—11 products certified, including I AM BROWNYS and I AM CHARRIS (Habanero & Sour Chipotle) certified
Jack’s Paleo Kitchen—7 products certified, including Chocolate Chip Cookies and Lemon Zing Cookies
La Colombe—11 products certified, including Chai Draft Latte and Coconut Draft Latte
Metlin—5 products certified, including Metlin + Aloe Vera and Metlin + Antioxidants
Mr. Tom’s Spirits—19 products certified, including Mr. Tom’s Spirits Apple Pie Rum and Mr. Tom’s Spirits Habanero Honey Whiskey
NorQuin—3 products certified, including NorQuin Canadian Quinoa Whole Grain and Tiny Hero Golden Quinoa
OLIO BELLO —3 products certified, including EVOO and EVOO VAL DI MAZARA PDO
Olivia’s—2 products certified, including Olivia’s Gluten Free Garlic Crouton and Olivia’s Gluten Free Rosemary & Sage Stuffing
Origin 846—Olive Oil certified
Saugatuck Kitchens—11 products certified, including Breaded Coconut Chicken Skewer and Crispy Scallop Wrapped in Bacon Skewer
Silly Zak’s—5 products certified, including Apple Pie and Pumpkin Pie
Simple Sensations—3 products certified, including Chicken Fajita Bowl and Italian-Style Pepper Steak
SKINNYPASTA—10 products certified, including GLUTEN FREE BUTTERNUT SQUASH RAVIOLI and GLUTEN FREE GNOCCHI IN POMODORO SAUCE
Summit Naturals—4 products certified, including Fruit Macaroons Mixed Berry Chia and Fruit Macaroons Raspberry Chia
Terra Delyssa—Dates and Olive Oil certified
Tiny Hero— Tiny Hero Golden / Dore Quinoa and Tiny Hero Golden / Dore Quinoa & Red Rice / Et Riz
Ut fih Maguey Syrup— Ut fih Maguey Syrup
Vivente—36 products certified, including Vivente Organic Mango Frozen Dairy Dessert Bars and Vivente Organic Frozen Dairy Dessert Blackberry Ice Cream
Yommis!—Organic corn/rice cereal Chocolate flavor and Organic corn/ rice cereal fruit flavor certified
The Gluten Intolerance Group (GIG) is a 501(c)(3) non-profit association funded by private donations, fundraising, sponsorship opportunities and industry programs. In addition to more than 70 local branches across the United States, GIG has increased its presence internationally to over 29 countries
Harbinger Interactive Added to Catering Institute’s Supply Chain Certification
Harbinger Interactive Learning, an eLearning solution development company whose primary focus is to help organizations modernize their learning content through automation, has joined and completed The Catering Institute’sTM certified supply chain program, created to certify and connect industry consultants and suppliers with restaurants and their takeout, delivery and catering operations.
Harbinger Interactive Learning is the newest addition to the Supply Chain Certification Program and is joined by Voice Teleservices, Punchh, Paytronix, PepsiCo, Robust Communications, War Room, Primary Color, LBP Packaging, Southern Champion Tray, ClearPath Solutions and Inktel.
The Catering Institute focuses on the education and training needs of restaurant operators, franchisors, franchisees and their catering team members. The learning tools also extend to industry suppliers in the restaurant and foodservice industries to ensure strategic alignment between providers and the brands they serve.
The Supply Chain Certification Program is available to restaurant and foodservice consultants, supply chain vendors and service providers who are dedicated to providing exceptional customer service to restaurants in the catering revenue channel.
“We are excited to be associated with The Catering Institute and about the benefits our restaurant customers willreceive from the host of services offered by the Institute,” said Poonam Jaypuriya, Vice President – eLearning, at Harbinger. “This partnership will provide us important exposure to the restaurant industry and enable us to collaborate successfully with operators to develop eLearning solutions to support and expand their cateringbusiness.”
Throughout the certification process, the team at Harbinger Interactive Learning participated in training classes, was provided with educational manuals, and received ongoing progress assessments. This partnership means that Harbinger Interactive Learning can continue to work in tandem with The Catering Institute to provide superior service to restaurant catering clients and to partner with foodservice operations to create and deliver innovative learning solutions for their employees.
“The services provided by Harbinger Interactive Learning make this partnership a natural fit as employee training iscritical to building and growing a successful catering program,” said Erle Dardick, CEO of MonkeyMedia Softwareand founder of the Catering Institute.
Kellogg’s Culinary Residency
Just in time for fall, on September 12 and 13, Kellogg‘s and Duff Goldman are teaming up to offer an exclusive and exhilarating dining experience for foodies and restaurant-goers. Creating his first full-course menu featuring appetizers, mains and desserts, pastry chef and Food Network personality Goldman will transform the kitchen at Kellogg‘s NYC Café into his personal culinary hub and guests will enjoy these fall-inspired dishes with Goldman himself as he reimagines everyone’s favorite morning staple.
Using seasonal flavors like maple, apple and cinnamon, Goldman will mastermind a menu that fuses Kellogg‘s cereals with the best of the harvest – all with a surprising twist. Guests can even expect a “first taste” of unexpected creations that include limited-edition cereals like new Pumpkin Spice Frosted Flakes™!
“When it comes to creativity, the sky is the limit when exploring exciting, new ways to play with Kellogg’s cereal,” said Goldman. “It was so fun to get out of my comfort zone and discover the endless possibilities of cereal – hopefully my creations will inspire everyone to experiment in their own kitchens.”
All donations made during the “pay what you want” event will go to No Kid Hungry, a national campaign to end childhood hunger in America. Additionally, guests of the Café can also purchase a cereal bowl designed by Goldman for a limited time which will benefit the charity.
Goldman’s residency will take place at Kellogg‘s NYC Café on Wednesday, Sept. 12, from 12:30 – 8:45 p.m. and Thursday, Sept. 13, from 12:30 – 8:45 p.m. Reservations are now live via OpenTable or the OpenTable app.
Kellogg’s NYC Café is located at 31 E 17th St. in Union Square.
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