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To Our Valued Subscribers:

Well here it is only a few days before the “Big Show”. Probably not the one you are thinking I mean. Our industry’s big show is the NAFEM Show. Running from February 7 through 9 in Orlando, this promises to be one of the best ever. If you have not made your reservations, don’t delay as it is selling out quickly. This is also an ideal time for clients and candidates to have the opportunity to meet face to face and finalize your Human Resource needs. If you have not contacted me or my American Recruiter colleagues to set up meeting times for interviews, or discuss upcoming personnel needs, please call me or any of my team and confirm an appointment. We already have a number of times booked so if you would like to discuss any issues or set up that important interview act Now!!

There is also another event that will be taking place prior to our “Big Show” on February 3. One sports announcer has dubbed SuperBowl LIII, the “Pampers vs. Depends Bowl”. In a way it is like our industry, in that, as the millennials begin to be the new face going forward, we baby boomers are writing our final legacies. We at American Recruiters can assist you both in not only shaping the industry but in finalizing your legacy. To help you do this, please enjoy the latest edition of our Global Foodservice News. Always transcends generations as it provides up to date Foodservice happenings!! My staff and I look forward to seeing you in Orlando and saying HI to Mickey!!

Craig Wilson

President

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Chipotle CEO Brian Niccol is Making the Brand to Customers Again

Less than a year after taking over as CEO of Chipotle Mexican Grill, Brian Niccol has helped reshape the once beleaguered burrito chain, improving sales and fueling the company’s best stock performance in five years. Niccol told investors at the ICR Conference in Orlando that he hopes he’s making the brand more visible and reminding consumers why they liked Chipotle in the first place. It’s no secret that Chipotle has struggled in the past.

A series of foodborne illness outbreaks three years ago crippled the stock, which once hit a high of nearly $759 a share. These days the stock is just over $500, having recovered from a 52-week low of $247.52 last February. The change has come as investors gained confidence in Niccol’s ability to turn the brand around. Since joining Chipotle in March, Niccol has championed upgrades to the company’s mobile app and in-restaurant technology. His goal has been to remove friction so that food gets to customers faster. He’s also pushed for more menu innovation, stronger marketing and bringing in new talent to staff its corporate finance, operations and digital teams. When Niccol was CEO of Taco Bell, he launched the company’s mobile ordering and payment program and reached an agreement with franchisees to finance new tech initiatives, like self-serve kiosks and expanded delivery. At Chipotle he has advocated for updating the chain’s kitchens with a separate prep station for digital orders. He also added digital order pick-up shelves and is testing drive-up windows designed for guests to pick up the orders they’ve placed online. Niccol’s goal is to make ordering from Chipotle easier and more convenient. Now, around 11 percent of all Chipotle’s sales come from online orders. This is a good trend because online sales tend to be higher and customers who use the app tend to be more loyal. Making the brand ‘visible.’ Niccol also wants to remind customers who have left the brand what made them fall in love with Chipotle to begin with. “If you rewind on this business over the last three to four years, the company just went quiet and defensive,” Niccol said. “The brand just became invisible. And we are working to make it more visible.”

While Chipotle is spending about the same amount on marketing as it was in years prior, the company has been allocating those funds to television advertisements and social media engagement, Jack Hartung , chief financial officer for Chipotle, said. For example, Chipotle did not sponsor a college football bowl game this year, but advertised heavily during each game. “We are taking the budget and putting it where people see it,” Hartung said. Niccol said that going forward, the company will be more focused on national advertising campaigns rather than local campaigns. Chipotle has already received a boost from its new advertising strategy, especially from its “For Real” campaign, which highlights the company’s 51 ingredients. The ad features the tagline “the only ingredient that’s hard to pronounce at Chipotle is ‘Chipotle.'” It has long been a company with a simple and fixed menu. In its more than 25 years, the restaurant has only added a handful of new items or proteins. Hartung said this trend will continue, but there will be some innovation coming down the pipeline. Items like nachos, tostadas and chocolate shakes are already in testing phases. However, Chipotle is taking a very measured approach when it comes to rolling out these items. Dubbed “stage-gate,” Chipotle starts by introducing a new menu item to a handful of restaurants. It gets a sense of how consumers respond to it and gets feedback from their supply chain before they transition it to 80 to 100 locations. If the item fairs well in those restaurants, it will likely be launched nationally. Niccol said the company wants to make sure it is launching new items “on its front foot,” not its back foot. A culture of accountability. While Niccol did not directly address the troubles that Chipotle has faced before he arrived, it’s clear he is actively working to repair the company’s image. One way has been to hire new corporate employees to run the finance, operations and digital teams.

Chipotle is in the process of closing its Denver headquarters and opening a new space in Newport Beach, California. The move was designed to attract talent and reduce costs. “Corporations are only as good as the people you have running them,” Niccol said. “I firmly believe that with the talent we have in place, we are making smarter decisions.” Hartung echoed these sentiments, noting that the new hires bring not only a strong level of talent and experience to the brand, but also enthusiasm. Equally important, is Chipotle’s workers at its restaurants. These are the people that everyday customers will interact with and it’s important for the company to make sure that not only does the front line run smoothly, but that the employees are hospitable and enjoy their work. “If we win at the line, people come back,” Niccol said. – Source: CNBC.

Airlines and Creatives Concepts: Cruise Lines

In Datassential’s Creative Concepts we explore how cruise lines and airlines are adapting to meet consumers’ evolving needs. Half of Americans flew in 2017, according to Airline for America, and in 2018 roughly 26 million passengers were carried on cruise ships worldwide, according to Cruise Market Wath. Even if airlines and cruise lines aren’t your target, though, there are still plenty of takeaways for on-land operators. As the competition only grows in the airline and cruise line industries, both are upping their foodservice game to stand out. Below are a few trends we’re seeing in the air and on the sea.

Upgraded airline foodservice is taking off. What do you think of when it comes to airline food? Pretzels or tomato juice might come to mind, but airlines are working hard to change that image with the introduction of trend-forward, globally-inspired dishes (kurobuta pork, anyone?), premium beverages like craft beers and wine served by sommeliers, convenient snack boxes, and more. After years of passengers feeling like they’re being nickel-and-dimed for everything on flights, many airlines are also re-introducing free snacks (which more than half of consumers want, according to Creative Concepts: Airlines) and adding complimentary meals on more flights. Across the industry, the concepts below are becoming the new norm: Many major airlines are now partnering with well-known chefs to provide passengers with more unique menu options (nearly a quarter of consumers want chef-designed meals on flights). In turn, these star chefs are also attracting flying foodies who can increase brand recognition through social media. If you’re flying to a destination rich with local ingredients, why not serve them onboard? Today some airlines are customizing menus to correspond with the route they’ll be served on. Alaska Airlines spent over a year researching popular ingredients and hosting tastings and learned that local ingredients are one of passengers’ highest priorities. Healthy snacks are offered on every mainstream airline, and consumers are demanding more functional foods, too. However, while on-land operators might look to protein-rich items, the functional aspects desired by airline passengers might differ: they may not need more energy, but rather something to help them relax and ease their flight jitters. For instance, now-defunct UK-based Monarch Airlines in the past created a special mood box for passengers that included relaxing lavender and green tea rice cakes for during the flight. Many airlines are now working with chefs and scientists to come up with innovative ways to keep ingredients moist and flavorful, as it’s a well-known fact that flying impacts both food and taste perceptions. Scottish brewer BrewDog (which has multiple US locations) this year is launching “BrewDog Airlines” and will host the “highest-ever beer tasting onboard,” featuring a beer specifically designed to taste better at higher altitudes.

All aboard for cruise line concepts. According to Creative Concepts: Cruise Lines, 67% of consumers choose what cruise line to vacation on based on the available dining options, making it vital for cruise lines to offer on-trend food and beverage options and experiences to differentiate themselves from the competition. Overall, 39% of consumers say they love cruise line eats, while 60% say they’d even visit the onboard restaurants that cost extra (meaning they aren’t included in the typical all-inclusive ticket), demonstrating that passengers aren’t afraid to shell out extra for premium dishes or experiences. To reach younger generations, a number of cruise lines are also dropping the word “cruise” from their names since “cruise” can have “associations with old people,” Ulf Henrick Wynnsdale, president and CEO of Norwegian Yaght Voyages, said in a statement. Below are a few other ways cruise lines are evolving to appeal to younger generations (according to Datassential’s Lodging & Recreation Keynote Report, 44% of millennials increased their cruise line visitations from 2016-2017): Many cruise lines are looking to leverage more eco-friendly and sustainable practices, two areas millennials are particularly passionate about. In an effort to reduce waste, for instance, up-and-coming cruise line Virgin Voyages won’t offer disposable plastic items like bags, straws or beverage bottles. Like airlines, cruise lines are also partnering with well-known chefs to refresh restaurant concepts and experiences. “Thanks to TV cooking shows and food competitions, more people are talking about food. And more cruise guests are identifying themselves as ‘foodies,’” cruise expert and influencer Vanessa Lee said in a Crystal Cruises news release. She notes that “today, you can sample the cuisine of some of the best chefs in the world on cruise ships.” For instance, since 2014 Top Chef at Sea (inspired by the TV show “Top Chef”) has been an attraction onboard most Celebrity Cruises. The experience offers passengers the chance to participate in Quickfire Challenges (a series of contests including things like entrée preparation) and Top Chef Night, which is conceived by popular “cheftestants” from the show. On-land operators could similarly leverage concepts that play off of favorite TV shows – according to Creative Concepts: Pop Culture, over 40% of consumers would visit a pop culture concept. Technology-forward concepts are making waves on cruise lines and getting not just the media’s but also guests’ attention – aboard ships, passengers may now encounter 3D animations appearing on their plates or bartender robots that can prepare two custom cocktails in only a minute. Today leveraging locally-sourced and globally-inspired ingredients in dishes is just as important to cruise lines as it is to on-land operators. Some ships are now menuing items reflective of the ports of call (a concept 66% of consumers are interested in, according to Creative Concepts: Cruise Lines), so passengers can get a taste of the local cuisine. Disembark inspired. Although airlines and cruise lines both face some unique challenges (at airports, for instance, steak knives can’t be given to diners to cut their meat), on-land operations can still take inspiration from how these industries are adapting their foodservice concepts to reach a broader market with the introduction of trending health- and plant-forward foods, chef-driven cuisine, local and global flavors, tech-forward concepts and more. Jaclyn Marks is the senior publications specialist at Datassential, a supplier of trends, analysis and concept testing for the food industry. Source: Datassential/GMA SmartBrief/ National Restaurant Association SmartBrief.

Set Your Bar Menu Apart With a Selection of Asian Beer On Tap

There’s a popular saying in Japan, “toriaezu nama,” or “let’s start with a draft beer.” People often say this when arriving at an izakaya, a Japanese-style pub. First comes beer. Then comes food. Across Asia, there is a strong connection between beer and food, and a growing number of Asian-cuisine restaurants in the U.S. highlight this connection. Bryan Baird makes beer thinking about balance, character, and complexity. “But in the Japanese aesthetic, balance reigns supreme,” he says. Baird founded Baird Brewing Company with his wife, Sayuri,in Numazu, Japan, in 2000. It has since expanded to five taprooms across Japan and helped Adam Guttentag open Harajuku Taproom in Los Angeles. Guttentag calls Harajuku Taproom a Japanese craft beer izakaya, where he serves yakitori-style food—charcoal-grilled skewers—to pair with Baird Brewing’s beers, which occupy 20 of 22 taps. Baird Brewing’s Wabi-Sabi Japan Pale Ale is brewed as a traditional American pale ale, but Baird adds freshly ground wasabi and green tea from Japan’s Shizuoka prefecture to produce subtle flavors that won’t overwhelm the beer or the food next to it. “We reimagined if pale ale started in Japan, what it would it be?” Baird says. While it can be difficult to ensure availability of the same craft beer to 217 domestic restaurants, chain P.F. Chang’s does manage to carry international staples like Tsingtao from China and Tiger from Singapore, as well as Japanese Kiuchi Brewery’s Hitachino Nest Red Rice Ale—a Belgian strong ale that beverage director Mary Melton favors. “It’s full, spicy, and fruity,” she says. “It’s not a beer you mow the lawn with.” Ivan Ramen on Clinton Street in New York serves craft Japanese lagers like Hitachino Nest Yuzu Lager, because it makes a great team with ramen, according to general manager Cat Brackett. While Ivan Ramen serves this beer in cans, B. United International Inc. has found a creative way to distribute Nest Yuzu Lager in draft to other restaurants by importing it in large temperature-controlled containers that act like mobile secondary fermenters instead of plastic one-way kegs, according to division manager George Flickinger. The beer is then kegged at B. United’s facility in Connecticut. “It’s really as fresh as can be. It’s as if you’re drinking right from the bright tank,” he says.

A beer that is always available at Ivan Ramen is the Japanese Asahi Super Dry. Brackett says Asahi was a favorite of chef Ivan Orkin when he lived and cooked in Tokyo. It’s easy to dismiss industrial imports like Asahi or Kingfisher, which is from India, as international substitutes for domestic lagers, but these beers perform an important function at the dining table. “There’s a lot going on in Asian cuisine,” Melton of P.F. Chang’s says. “There can be sour, spicy, or sweet flavors. A lager blends well with all of it, whether it’s something delicate like sushi or spicy like Mongolian beef.” Using rice in addition to barley can make Asian beers lighter, crisper, and drier, allowing diners to cleanse their palates between bites of high-flavored foods. Daikaya in Washington, D.C., offers several Japanese craft beers, but Sapporo draft is the restaurant’s best-seller, according to Monica Lee, beverage director. Lee says it goes well with the Sapporo-style ramen that is richer and cloudier than Tokyo ramen. “Sapporo is great with everything the way Champagne goes with everything,” she says. BiergartenLA in Los Angeles is a Korean-German gastropub that serves an array of European ales, but also carries industrial Korean lagers like Kloud, Cass, and Hite. Ann Kwon, general manager, says these beers mesh well with spicier food but also heavier German food. Kwon admits it’s easier to drink more of light beer, and sometimes that’s what people want. In Korea, she says, beer is an alternative to drinking water.

BiXi Beer in Chicago makes its own Asian-inspired beer instead of importing it. The restaurant brews beers that complement the food cooked by Korean-American chef Bo Fowler. Many of the beer ingredients, like puffed jasmine rice and Sichuan peppercorn, are sourced from East Asia, says general manager Elliott Beier. The beers are brewed for balance, such as Unspoken Rule, a light golden ale brewed with jasmine pearl tea that Beier likes to pair with the restaurant’s seafood lo mein because the beer and seafood accentuate each other’s flavors. Asian beer is influenced by American culture the way American food is influenced by Asian culture. There is a balance in the way Asian beer bridges both cultures, whether it’s a partnering brewery in Japan, an Asian-Midwestern brewpub, or new solutions to transporting imported products. This is the dance of balance with Asian beer. First beer. Then food. – Source: fsrmagazine.com.

Women’s Foodservice Forum Unveils 2019 Board of Directors

The Women’s Foodservice Forum announced new executive committee leaders and incoming board members for 2019. Each noted leader represents a global brand collaborating under the expanded, bold WFF mission to equip the food industry with data-driven strategies to eliminate barriers to women’s advancement and Lead The Way to gender equity. WFF continues to serve as the go-to source for women’s leadership development and partners with food companies to create inclusive cultures where women thrive. “Our 2019 Executive Committee and Board are made up of industry powerhouses who lead the organizations that will create limitless possibilities for women. The influence, visibility and commitment they bring to WFF’s mission will accelerate our progress as we lead an entire industry through uncharted territory to be among the first to close the gender gap and reap the rewards of a gender-diverse workforce,” says Hattie Hill, WFF president & CEO.

NEW 2019 WFF EXECUTIVE COMMITTEE LEADERS: WFF Board Chair: Denny Marie Post, CEO, Red Robin Gourmet Burgers and Brews, leads the overall company direction and oversees all of Red Robin’s activities, including communications with investors and the WFF Board of Directors. Post has more than 30 years of leadership experience in consumer-driven marketing, product innovation and building teams to develop and execute on strategies that increase brand awareness and drive sales. “We are at a critical inflection point in our quest to achieve gender parity.  It is up to all of us to harness this momentum, move urgently forward and drive change.  Closing the gender gap in the food industry will make us more competitive and unlock our full potential. I am honored to chair the 2019 WFF Executive Committee and Board as we dial up the pace on meeting these goals and creating real solutions for our industry,” says Post. WFF Chair-Elect: Salli Setta, President, Red Lobster, leads all of Restaurant Operations, Marketing, and Culinary and Beverage for the iconic brand, which operates more than 700 restaurants in North America and has more than 58,000 employees. Under Setta’s leadership, Red Lobster introduced a new, simpler, seafood and lobster-centric menu and implemented numerous operations initiatives and simplifications that have led to best ever levels of guest satisfaction. Setta was also part of the leadership team that helped Red Lobster become an independent, privately held company, leading the organization through significant change. WFF Treasurer: Kathleen Ciaramello, President, Foodservice & On-Premise, Coca-Cola North America, has responsibility for all global, national and regional customers operating within the foodservice and on-premise channels of business that are headquartered in the United States. Ciaramello joined The Coca-Cola Company in 1985, and has served in various account management, sales and marketing roles. She is also one of 12 inaugural members of the Coca-Cola Women’s Leadership Council, focused on the development and movement of women into leadership roles. NEW 2019 WFF BOARD MEMBERS: Blaine Hurst, CEO and President for Panera Bread; Katherine Jaspon, SVP, Chief Financial Officer for Dunkin’ Brands, Inc.: Sarah King, Chief Human Resources Officer for Darden Restaurants: Ann Mamer Lloyd, SVP, Marketing for Ecolab: Shawn O’Grady, Group President, Convenience & Foodservice; SVP, Global Revenue Development for General Mills; Jennifer Williamson, SVP, Brand and Communications for Sodexo: Loraine Yalch, SVP, Client Solutions Group & Business Development for ARMADA Supply Chain Solutions: Anita Zielinski, SVP, and Chief Accounting Officer for Sysco Corporation: All new WFF Board members will serve two successive, three-year terms beginning January 1, 2019 and ending December 31, 2024. These new board members will join the WFF Executive Committee and returning board members. WFF 2019 Executive Committee Leaders (Complete list):

Chair – Denny Marie Post, CEO, Red Robin Gourmet Burgers and Brews:

CEO – Hattie Hill, President & CEO, WFF:

Chair-Elect – Salli Setta, President, Red Lobster:

Treasurer – Kathleen Ciaramello, President, Foodservice & On-Premise, The Coca-Cola Company:

Member At Large – Carla Balakgie, President & CEO, National Automatic Merchandising Association:

Member At Large – Ryan Elwart, SVP, Global Sales, Georgia-Pacific:

Member At Large – Chris Roberts, EVP & COO, Dairy Foods, Land O’Lakes, Inc.:

Member At Large – Tracy Skeans, Chief Transformation & People Officer, Yum! Brands, Inc.:

WFF 2019 Board of Directors (Complete List):

Susan Adzick (Immediate Past Chair), SVP of Sales & Strategic Relationships McLane Foodservice, Inc.:

Rob Dugas, Chief Procurement Officer, VP, Chick-fil-A:

Blaine Hurst, CEO and President, Panera Bread:

Katherine Jaspon, SVP, Chief Financial Officer, Dunkin’ Brands, Inc.:

Julie Juvera, VP Crew Resources, Fry Cook & Cashier, Raising Cane’s:

Sarah King, Chief Human Resources Officer, Darden Restaurants:

Ann Mamer Lloyd, SVP, Marketing, Ecolab:

Jamie McKeon, VP of Marketing, Rich Products Corporation:

Shawn O’Grady, Group President, Convenience & Foodservice; SVP, Global Revenue Development, General Mills:

Debbie Roberts, Former President, East Zone, McDonald’s USA, LLC:

Kelli Valade, President & CEO, TDn2K:

Rebecca J. Walsh, EVP, Chief Legal & Compliance Officer, Ventura Foods:

Jennifer Williamson, SVP, Brand and Communications, Sodexo:

Loraine Yalch, SVP, Client Solutions Group & Business Development, ARMADA Supply Chain Solutions:

Anita Zielinski, SVP, and Chief Accounting Officer, Sysco Corporation. – Source: fsrmagazine.com.

Georgia State University Regynald G. Washington Masters in Global Hospitality Management Program Named No. 2 in U.S.

Georgia State University’s Regynald G. Washington Masters in Global Hospitality Management Program, has been named the second-best graduate hospitality program in the United States by Eduniversal Group. The GSU program ranks only behind Cornell University’s Masters programs. The top-rated program was also ranked 15th in the world. Located in the Cecil B. Day School of Hospitality in the J. Mack Robinson College of Business, the one-year program is designed for working professionals whether currently in the hospitality field or those who are career changers. Eduniversal Group is a global leader in higher education information. Its academic rankings are widely recognized world-wide with more than 4.2 million students using it for their academic search. Eduniversal Group was founded in France in 1994 and provides students with the tools to find the best education opportunities to meet their needs. Eduniversal rankings are based on extensive surveying of alumni, current students and industry representatives. “We are honored to be ranked so highly by the prestigious Eduniversal Group,” said Dr. Debby Cannon, Director of the School of Hospitality. “The ranking speaks to our outstanding faculty and the hard work and dedication they show to our students every day. The location of Atlanta is an ideal learning environment with strong industry involvement supporting the international focus of the program.

GEORGIA STATE UNIVERSITY: Dr. Soon-Ho Kim, Director of the Regynald G. Washington Master’s Program adds: “We recruit exceptional students who are committed to becoming the thought leaders and innovators of our industry. Experiential learning is a strong component of the curriculum. For example, in early November, a team of our graduate students participated in the Smith Travel Research Market Analysis Competition which is part of the New York Hotel Show. The Georgia State team placed third in this international competition that included some of the world’s top hospitality programs learning valuable information from their own presentation as well as from other global teams.” “Everyone associated with the hospitality program is passionate about educating students to provide them with a top-notch degree,” says Regynald G. Washington, who the master’s program is named after.  “Students who come to Georgia State can be confident they are being prepared to be the next generation of leaders in the hospitality profession in the U.S. and around the world.” Washington is a longtime Atlanta resident and renowned in the hospitality profession. He is a former elected officer and board member of the National Restaurant Association and served as chairman of the board from 2003-2004.  He has also been involved with the Georgia Restaurant Association (GRA) since its inauguration and won the GRA’s Grace Award for Distinguished Service in 2016.  In 2015, he gave a $1 million endowment to the Cecil B. Day School of Hospitality to further the education of aspiring hospitality professionals. – Source: fsrmagazine.com

Data Fulfils the Need to Better and More Intelligent Decisions

Chick-fil-A is in the business of selling chicken but its prime ingredient for making that happen is data — data about customers, data about sales, data about menu items, data about customer traffic — and using data to make faster, better and more intelligent decisions. The knowledge of how important data is driving sales, boosting customer service and deepening customer loyalty isn’t new at all. Fifteen years ago, the brand was busy collecting, parsing and analyzing relevant data to create an in-depth monthly report using Microsoft Excel and Access tools. It was a time-consuming and labor-intensive monthly process to get data into the hands of executives and operators. Today it’s using Tableau interactive data visualization tools, focused on business intelligence, to generate real-time, more expansive data and, more importantly, data that is more relevant. The ability ople at the right time,” is crucial to brand success, according to Karen Hinson, lead analyst, reporting performance team at Chick-fil-A. Hinson shared the brand’s journey from Excel/Access to Tableau’s technology during a panel session on Sunday, Jan. 13, the first day of the three-day National Retail Federation Big Show conference held at the Javits Center in New York City. The session was moderated by Jeff Huckaby, global segment director, retail and consumer goods at Tableau, which sponsored the talk. The Tableau products can pull in data from relational databases, online analytical processing cubes, cloud database and even spreadsheets to generate needed graphs and charts, as well as creating an analytics dashboard.The tools can also extract data and store and retrieve from an in-memory data engine. Over 85 percent of the top 100 retailers and over 8,000 retail and consumer goods companies worldwide are using Tableau to help them understand their data and take action, according to the company. Data faster and easier: At Chick-fil-A, which has 2,000 locations and does $10 million in sales, the Tableau dashboard automates steps necessary to generate reports, as well as updating dashboards to get information into the hands of those who need it, when they need it, explained Hinson. “Users can filter data quickly and customize the data so that they see exactly the data they are interested in, every time they log in,” she said, adding that dashboards are available to all staff and pull several new dimensions of data. “It’s about leveraging data to make faster and better decisions.” – Source: Retail Customer Experience.

Everbowl Wins $3 Million from Pinkberry Investor

San Diego-based superfood and smoothie chain Everbowl has secured $3 million in funding from a Toronto-based private-equity group, the company said. The 17-unit Everbowl said the company plans to use the investment from International Franchise Inc., or IFI, a subsidiary of Serruya Private Equity, or SPE, to accelerate growth. By the end of 2019, the company said it plans to open as many as 45 locations. “We are thrilled to be working with SPE and IFI to help fuel our growth. They have a proven track record of massive success working with other brands,” said Jeff Fenster, Everbowl founder and CEO, in a statement. “Our brand identity and company culture remain vital to our success, and we are thrilled that this partnership will allow us to facilitate our expansion, achieve our long-term business goals, while remaining true to our core vision.” Everbowl launched two years ago as a counter-service shop serving a menu of bowls and smoothies made with superfood bases such as acai, pitaya, graviola and acerola.  Sixteen-ounce smoothies and 24-ounce bowls cost $8 to $9. The fast-casual chain has expanded to 17 locations in Southern California ranging from San Diego to Riverside. “We’re proud to be a part of a brand that continuously serves high quality, thoughtfully crafted, great tasting treats and snacks that are not only delicious and refreshing, but also good for you,” said Aaron Serruya, CEO of IFI, in a statement. Serruya’s other investments include Pinkberry, Yogen Früz and Cold Stone Creamery.  In late 2018, Serruya and London-based Lion Capital LLP bought Global Franchise Group, whose brands include Great American Cookies, Hot Dog on a Stick, Marble Slab Creamery/MaggieMoo’s, Pretzelmaker and Round Table Pizza. Aaron Serruya and his brother,Michael Serruya, founded the Yogen Früz frozen-yogurt chain in Canada in the mid-1980s. They acquired a controlling interest in Scottsdale, Arizona-based Kahala Brands in 2013, bringing such brands as Cold Stone Creamery and Blimpie under the Serruya umbrella. They sold Kahala to MTY Food Group Inc., a publicly traded Canadian company, in June 2016 for about $310 million. Source: Restaurant Hospitality.

Yum Brands Named David Gibbs President and Chief Officer

Gibbs, a 29-year veteran of the fast-food brand operator, will retain his CFO title until the company can find his replacement. He will also assume operating leadership of the company’s global KFC division as well as the U.S. and international businesses of Pizza Hut and Taco Bell. The respective leaders of the three brands will report directly to Gibbs, who will continue to report directly to Yum CEO Greg Creed, who will continue to lead the company’s global growth strategy and culture. Creed called Gibbs “an extraordinarily talented commercial leader with a strong track record of results and deep experience in all three of Yum’s global brands.” “He has been an invaluable strategic partner to me during a pivotal time for Yum Brands, from the 2016 spinoff of the China business to driving operating, restaurant development and financial strategies that are reshaping KFC, Pizza Hut and Taco Bell into more focused, franchised and efficient businesses,” Creed added. Gibbs first joined Yum in 1989 and has held a variety of leadership roles in all three of the company’s brands, including global strategy, finance, general management, operations, and real estate. He has spent the past two years as Yum’s president and CFO. He was the chief architect of Yum’s financial, refranchising and restaurant development strategy that transformed the company into an “asset-light” franchisor following the China spinoff. Gibbs has led the Pizza Hut division and was the president and CFO of Yum Restaurants International. And he has been the company’s chief strategy officer. “The transformation we started in 2016 is already making Yum Brands a stronger company, franchisor, and investment,” Gibbs said in a statement. He called the company “well positioned to accelerate growth and improve franchise unit economics by leveraging our massive scale and expanding our digital technology and delivery capabilities.” Yum’s three brands operate more than 48,000 restaurants worldwide in more than 140 countries. Source: Restaurant Business.

Bojangles’ Names New CEO, COO

Bojangles’ Inc. has named McDonald’s Corp. veterans Jose Armario as CEO and Brian Unger chief operating officer, the company announced. The Charlotte, N.C.-based chicken and biscuits company made the executive changes as it completed its sasle to Durational Capital Management L.P. and The Jordan Company L.P., a going-private deal announced in November. Board director James “Randy” Kibler had served as interim CEO since last March, when longtime CEO Clifton Rutledge resigned. Prior to joining Bojangles’, Armario held numerous positions at McDonald’s, including president of the burger giant’s Chile division, group president of McDonald’s Canada and Latin America and executive vice president of worldwide supply chain, development and franchising. In an interview on the Bojangles’ media website, Armario hinted at plans to expand the brand, particularly in newer markets like Mid-Atlantic and Midwestern states, as well as international expansion. “I have visited lots of Bojangles’ restaurants across the system where our dedicated team members are serving the highest quality, best-tasting food in the industry, and I look forward to being part of the exciting future that lies ahead for the Bojangles’ brand,” Armario said in a statement. Prior to joining the Bojangles’ as COO, Unger served as senior vice president of operations at McDonald’s, COO for Einstein Noah Restaurants Group Inc. and president/COO for Long John Silver’s. Bojangles has 758 locations.Source: NRN.

José Andrés to Open Two Restaurants in Florida Disney Complex

Chef and restaurateur José Andrés is scheduled to bring a brick-and-mortar location of his Spanish sandwich food truck concept Pepe to Disney Springs at the Walt Disney Resort in Florida, the company said. Andrés is planning to open Pepe — which will be attached to the upcoming sixth location of his casual-dining concept Jaleo — in Disney Springs later this winter. While the Disney location of Jaleo will reflect the familiar tapas, paella, and sangria of the brand, Pepe will introduce tourists to authentic Spanish sandwiches, including bocatas, made with Spanish bread, and bikinis, a thin ham-and-cheese sandwich. José Andrés’s food truck, Pepe, quickly attracted lines of fans. “A bocata is a true taste of Spain, believe me. One bite and you are transported by the perfectly crunchy bread with all the flavors coming together in perfect harmony,” Andrés said in a statement. “Pepe has my favorite bocatas from all across Spain and I look forward to sharing them with guests at Disney Springs.” Pepe will have both grab-and-go and sit-down formats, with sandwich options like Pollo Frito, made with breaded chicken breast, aioli, bravas sauce, piparra peppers, gem lettuce, and sherry dressing; and Serrano y Manchego, served on crispy pan de cristal (similar to ciabatta) with tomato fresco. The menu will also include salads, soups, side dishes, and sangria. Pepe’s atmosphere will be casual, accented by a large mural created by Marc Jesús, a Menorcan painter. The attached Jaleo restaurant, meanwhile, will be 22,000-square feet —Andrés’ largest to-date — and feature two floors with a central courtyard, as well as some private dining spaces. Andrés is just one of many celebrity chefs opening restaurants at the newly revamped shopping-and-dining district in Lake Buena Vista, Fla., which was previously known as Downtown Disney. Other restaurants in Disney Springs include Masaharu Morimoto’s Morimoto Asia; Rick Bayless’ Frontera; Tony Mantuano’s Terralina Crafted Italian; Art Smith’s Homecomin’Florida Kitchen; Guy Fieri’s Chicken Guy!; and Wolfgang Puck’s Wolfgang Puck Bar & Grill. – Source: Restaurant Hospitality.

Bill Freeman Has Been Named Chief Executive of Shula’s Restaurant Group

Former Michael Mina Group CEO Bill Freeman has been named chief executive of Fort Lauderdale, Fla.-based Shula’s Restaurant Group, the company said. The move comes along with several other exec changes at the multiconcept group, founded in 1989 by former Miami Dolphin’s coach Don Shula. The group includes five brands with more than 29 units in eight states, including Shula’s Steak House; Shula’s 2 Steak & Sports; Shula’s 347 Grill; Shula’s Bar & Grill; and Shula Burger. Freeman — who has also held chief executive roles at Bertucci’s Italian Restaurants, McCormick & Schmick’s Seafood Restaurants and Fox Sports Grill — replaces former CEO Mary Anne Shula, Don Shula’s wife, who remains chairman of the board. “We are confident that Bill Freeman is the perfect person to lead Shula’s Restaurant Group into the future,” she said in a statement. “Under his leadership and with his wide experience in management and hospitality, we know that we are putting our family’s corporate legacyin capable hands.” In addition, Shula’s announced several other C-suite changes: Shardul Kiri, above left, who also comes from the Mina Group, was named chief brand and marketing officer. Kiri served previously as Mina Group’s vice president of marketing, sales and brand development. Demetrio Zavala, above center, was named corporate culinary director, a newly created role. His previous experience includes work in the kitchen at Eleven Madison Park, Le Bernardin, Aureole, Union Pacific and Café Boulud. He has also competed on several episodes of the TV shows “Chopped” and “Beat Bobby Flay.”

Gordon Gilbert, is Shula’s new director of operations. His resume includes stints at several Nobu locations, as well as restaurants within Wynn Resorts Las Vegas, The Ventana Room in Tucson, Ariz., and Joel Robuchon’s L’Atelier concept at the MGM Grand in Las Vegas. – Source: NRN.

Food Safety — Fast

As meat and poultry processors fight the never ending battle to make sure their food products are safe, they are coming up with new developments in the world of rapid testing technology for pathogens, including gearing pathogen tests to work with robotics and automated lines in meat and poultry processing plants; developing new technology testing that allows for results to be back in less than an hour; and creating new state-of-the-art validation certification of tests for Campylobacter. “In meat and poultry slaughter and processing, so much toward the success of the business is governed by economics,” said Cynthia Zook, a microbiologist and manager of design and development for 3M Food Safety. “It’s very important in the industry to keep the inventory moving, helping producers to be more cost-effective – to free up freezer storage – to help labs be more efficient with their labor. All these goals get accomplished quicker and easier by using technology that gets pathogen testing results as quickly and accurately as possible. Our latest is a molecular assay for Campylobacter that’s received validation and certification. This pathogen is highly associated with coming from poultry. Our certification states that it’s equivalent to or better than FSIS’ assay method.” Rick Kanaby, director of sales for the meat and poultry division at Neogen, pointed to the company’s Listeria Right Now system providing facilities with environmental Listeria test results in under one hour, with no enrichment and molecular-level accuracy. “Getting test results in under one hour allows facilities to radically reduce the amount of product lost in the event of a positive (test for a pathogen),” he said. “It also allows companies to significantly reduce the incidence of Listeria in their plants by finding growth niches and pathways much more quickly, so they don’t potentially spread the bacteria around the plant.”

The company offers two basic platforms: ANSR molecular-based and Reveal ELISA-based. Reveal includes a low cost for getting started, while ANSR offers the fastest detection times. Rapid diagnostics are important where spoilage is an issue, which can minimize recalls and lost product. “Diagnostic tools like these allow facilities to gauge the effectiveness of their food safety programs,” Mr. Kanaby said, “since test samples are representatives of the products being produced.” He noted that new rapid testing methods are now more sensitive and specific than older, traditional methods. As for costs, even for smaller plants, “the time and cost of monitoring your product and facility for food safety issues is always worth the investment, regardless of the company’s size.” He also pointed out that these newer, rapid means of testing food products have become the generally accepted standard of testing in the developed world. Also, the significant progress in the safety of the food produced in this country and in other countries in the developed world “is a function of our increased ability to detect (food pathogens), and increased vigilance by industry and regulators. The meat and poultry industry has led the way for other industries with many food safety advancements,” Mr. Kanaby said.

Automated influence. With the increasing amount of automation taking place in the meat and poultry processing industry, it’s not surprising that companies supplying kits and other technology are designing them to be used by robotics, under plant automation operations, said Wendy Lauer, a microbiologist who is tactical marketing manager for Bio-Rad Laboratories Inc. Food Science. The company was recently awarded a contract by the U.S. Department of Agriculture for tests and kits for pathogens that include Salmonella, Campylobacter, Listeria monocytogenes, E. coli O157:H7 and Shiga toxin-producing E. coli that may be found in raw meat and poultry, ready-to-eat poultry and meat products, other food products and environmental samples, she said. The contract from the U.S.D.A.’s Food Safety and Inspection Service is also for the company’s iQ-Check Prep Automation system. While the U.S.D.A. uses fast methods for screening, the federal agency generally confirms a positive or negative indication for pathogens with traditional culture methods. The test kits use proven “real time” PCR technology – with highly specific patented DNA probes – to detect pathogenic bacteria in a meat, poultry or environmental sample, Ms. Lauer said. PCR is a sensitive and fast-testing technique that helps find the presence or absence of pathogens in meat or poultry products. It’s the latest in what’s been a continuous advancement in rapid food pathogen testing technology and solutions, Ms. Lauer said. But testing in automated settings demonstrates how companies are coming up with ways to make their testing solutions fit in with the increased use of technology in the meat and poultry industry. But that doesn’t leave out small or very small processors. “We have kits and procedures for them,” she said. “Although it’s true that small food processors often use outside laboratories, which we supply.” The company also offers chromogenic media for testing, the latest being for Bacillus cereus, an organism found in a large variety of foods. The tests offer a shorter time to results than by using classical methods, while effectively detecting the problematic B. cytotoxicus strain. Not all laboratories need or want to use the fastest molecular testing methods. “You may have food products with a relatively long shelf life,” Ms. Lauer said. “So, cost-saving chromogenic media, with color indicators, may work well.” But for the most part, like everything else in life, processors and labs want faster results. “This is especially true when companies have to hold products before they can ship them,” she said. “They also want more accurate results.” So, validation and verification have become much more important. “In trying to achieve both validation and verification in testing, we’ll compare our molecular methods to culture, which have been considered the gold standard, but take a lot longer,” she said. “The newer rapid methods are just as good, just as reliable, even more so.” Bio-Rad’s assays – tests to find bacteria or pathogens – are geared for specific kinds of products, like meat or poultry. “When we validated our Salmonella assay as an AOAC Official Method, for example, we checked very challenging food products, that are typically very difficult for alternative methods, to test the robustness of our testing procedures, the way they would be used in a real-world laboratory setting,” she said. 3M’s Ms. Zook said that deciding whether to use rapid testing molecular and similar methods, or more traditional cultural and other methods, is a balance that must be worked out. “Here in the U.S., because of the high labor costs and relatively high wages, new rapid methods are certainly preferred,” she said. “The only downside is rapid testing relies on instrumentation, but our instrumentation is very affordable – for all sizes of plants. And small plants can take advantage of contract labs – that way, they can take advantage of what they’re good at, which is manufacture of product and ensuring it is safe for consumers.” She said that all processors must continuously evaluate how their processing is going. “Are there adulterants? When meat and poultry is slaughtered or processed, inspectors must be in the plant. And with both companies and the U.S.D.A. doing testing, the bases are covered.” She discounted the traditional idea that cultural methods are best. “Molecular testing can accomplish everything cultural methods have.”

The fact that U.S.D.A.-F.S.I.S. is making its way more into rapid testing methods is good for everyone, including the industry, test-manufacturing companies, government inspectors and consumers, she said. F.S.I.S. recently announced it is updating its microbiological testing system for pathogens. It is using new testing kits with new rapid molecular screening technology from several manufacturers, including 3M Food Safety, for microbiological testing for Salmonella, Listeria monocytogenes, and Shiga toxin-producing E. coli. – Source: Food Business News.

Traceability, Technology Top IFIC’s List of Food Trends for 2019

Consumers want to know more about the entire journey, from the farm to the store, of food products, according to the International Food Information Council Foundation, which on Jan. 8 listed its top five food trends for 2019. “Consumer interest and awareness of the origins of their food used to start and stop at the grocery store or restaurant,” the Washington-based IFIC Foundation said. “Today that’s a thing of the past. Consumers want to know how their food is produced, where it came from and the quality of the ingredients. They also have broader questions about environmental sustainability, and many seek brands that align with their broader social values.” More than half of the respondents in the IFIC Foundation’s 2018 Food and Health Survey said factors affecting purchase decisions included recognizing ingredients, understanding where the food originated and the number of ingredients. Other top trends for 2019 look to be food safety, allergies, sugar concern, and vegetarians and vegans. Whole genome sequencing (W.G.S.) is influencing food safety and allergens. The W.G.S. technique generates the DNA sequence of an organism, which allows for distinction between and among different pathogens and has a superior resolution than other technologies, according to the IFIC Foundation. Using W.S.G. data from patients with peanut allergies might help identify peanut allergies in babies before the allergies post life-threatening anaphylactic reactions. Consumer concern and upcoming regulations make sugar a key topic. IFIC Foundation data show 77% of consumers said they are taking steps to limit or avoid sugar in their diet. The Food and Drug Administration also will start mandating the listing of added sugars on the Nutrition Facts Label on Jan. 1, 2020. “Coupling the current negative consumer sentiment on sugars with more information about them included on food packaging leads us to believe the sugar reduction trend will continue in 2019,” the IFIC Foundation said, while adding low-calorie and no-calorie sweeteners, particularly stevia and monk fruit, could become more popular. Sales of plant-based products have grown by 20% since 2017, but more than just vegetarians and vegans are buying the products. The IFIC Foundation’s 2018 Food and Health Survey found 4% of Americans identify as vegetarians or vegans, but others are following diets typically high in vegetables. The diets include paleo, low-carbohydrate, Whole30 and high protein. – Source: Food Business News.

HVAC Equipment Market Outlook, Opportunity and Demand Analysis Report By 2024

In 2013 the global HVAC equipment market was valued at US $ 91.30 billion and is expected to reach US $ 155.10 billion by 2022, which will increase to 6.2% CAGR from 2014 to 2022.

Heating, ventilation and air conditioning (HVAC) equipment is hot market (heat pump, furnace, known heaters and boilers), air conditioning (room air conditioners, knowable air conditioners and coolers and others), and ventilation (ventilation fan / air) Pumps and Humidifiers / Dehumidifiers. From 2015 to 2021, each kind of every type of field, based on revenue and scale cases, Has been forwarded, 2014 and has been analyzed based on the regional and country levels to predict and estimate the volume of 2021 and mahasulusara market estimates. Geography, heating, ventilation and air conditioning (HVAC) equipments are divided into markets such as North America, Europe, Asia Pacific, Latin America and Middle East and Africa. The study provides detailed detail of country-level aspects of the market based on application applications and estimates the market by revenue and quantity during the forecast period. The report also provides a competitive market scenario with players’ company profiles like AB Electrolux, Dicken Industries. Ltd., Green Inc., Lenx International Inc., LG Corporation, Panasonic Corporation, Samsung Electronics and United Technologies Corporation (Career). Heating, ventilation and air conditioning (HVAC) equipment is an indoor and vehicle technology that facilitates the environment. It is a subdivision of mechanical engineering with thermodynamics, fluid mechanics and heat transfer. Nowadays, HVAC tools are essential for large industrial and commercial infrastructure to control temperature and humidity. It gives fresh air and removes pollutants. Apps have been split based on residential and commercial markets. Distribution of Asia Pacific markets based on geographic analysis, North America, Europe, Latin America and Middle East and Africa. The HVAC tool market is divided by applications on a basic basis, through geographic analysis. According to type, this market is divided on the basis of heating, air conditioning and ventilation. Heat is divided into heat pumps, furnaces, unit heaters and boilers. Air-conditioning rooms have been divided into air conditioners, units air conditioners and coolers and others. Ventilation is divided into ventilation fun / air pumps and humidifiers / dehumidifiers. Source: Heraldkeeper via COMTEX/MarketWatch.

 

 

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