Pre-Registration Now Open For USATT 2019
 
Jun 21, 2018
Category:

After a record-setting turnout at this year’s USA Trade Tasting (USATT) event, the excitement is already starting to build for next year’s USATT event, which will take place on May 13-14, 2019 in New York City. Pre-registration for USATT 2019 is now open, but places are filling up fast.

In 2019, expect even more exhibitors, more participants and even more innovation from Beverage Trade Network, the organizers of USATT 2019. The hallmark of each USA Trade Tasting show is the breadth and scope of the exhibitors. It is truly a global show, with exhibitors from North America, South America, Europe, Asia and Australia, all showcasing their newest product offerings in a variety of different categories.

Who should attend USATT 2019?

The real excitement of the USATT happens on the trade show floor of the Metropolitan Pavilion in New York, and you won’t want to miss this unique opportunity to get in front of new customers and new partners. Next year, the Grand Tasting Hall component of the USATT event will be even bigger, giving wineries, distilleries, and suppliers an expanded platform to showcase new wines and spirits.

For two days, participants will have a chance to spend time on the trade show floor with top industry players, meeting face-to-face with both buyers and sellers in New York City. USATT exhibitors include wineries, distilleries, importers looking to diversify their portfolio, retailers, and brokers who are looking to meet new growers and producers. There are plenty of opportunities to get in front of all of them at USATT 2019 and increase your footprint within the all-important U.S. wine & spirits marketplace.

What to expect at next year’s USATT event

For exhibitors, one key reason to register for the USATT 2019 event is to get access to top industry participants looking to expand or diversify within the U.S. market. Participants that you will be meeting on the tasting floor are looking for what’s next in the U.S. wine & spirits market. That is one big reason for the phenomenal success of the USATT show over the past two years – it has established itself as the place where new trends start, and where buyers can get ahead of the competition.

The setting of the event, in the very center of New York City, is the perfect place to connect with potential partners, suppliers and brokers. There are plenty of opportunities to network with other top professionals throughout the two-day event. In coordination with USATT, a separate two-day ABID business conference will take place, where participants can learn more about best-in-class practices and key industry benchmarks.

Pre-register now for USATT 2019

So take advantage of this early opportunity to register for USATT 2019 as an exhibitor! By participating at this high-profile event in New York City in May 2019, you will walk away with the connections and relationships needed to become profitable in the competitive U.S. wine and spirits marketplace for years to come. Register your interest here. **https://www.eventbrite.com/e/2019-usa-trade-tasting-visitor-registration-portal-registration-46752442815?aff=press%5d**

Contact
-------------

kim Patel
kim@beveragetradenetwork.com
Beverage Trade Network

- ASIA TODAY News Global Distribution http://www.AsiaToday.com

 
 
Young Chef Challenge to Highlight Sustainable Seafood at Seafood Expo Asia in September
 
Jun 08, 2018
Category:

Seafood Expo Asia will take place on 4-6 September at the Hong Kong Convention and Exhibition Centre

HONG KONG, 7 June 2018 --( ASIA TODAY )-- Diversified Communications’ Seafood Expo Asia will return to the Hong Kong Convention and Exhibition Centre on 4-6 September, 2018. Seafood Expo Asia is the region’s leading showcase of the world’s premium seafood products, equipment and services as well the preferred industry meeting place for buyers and suppliers to find the latest seafood trends. One of this year’s key events is the highly-anticipated live Young Chef Challenge, which takes place during the show and aims to nurture young talent and highlight sustainable seafood options.

Last year, Seafood Expo Asia attracted over 7,100 qualified seafood professionals with visitors coming from 69 countries and 234 exhibitors from 31 countries. “As well as providing the top marketplace for buyers from across the world to source fresh and frozen seafood, we are looking forward to offering visitors and exhibitors a wide range of activities to help grow their business,” says Group Vice President from Diversified Communications, Mrs. Liz Plizga. This year’s event will feature a Product Showcase and Tasty Kitchen to inspire buyers with sourcing ideas as well as getting a taste of what’s trending in the international seafood marketplace. A conference program with daily sessions, culinary demonstrations and masterclasses will focus on the latest market insights and emerging products making waves across the global seafood industry to enhance attendees’ experience.

According to the latest figures from the Food and Agriculture Organisation of the United Nations, Hong Kong had the second highest per capita seafood consumption in Asia. “Knowledge about sustainable seafood choices is very important, especially to new chefs in the foodservice industry. Seafood Expo Asia’s Young Chef Challenge provides young chefs with an opportunity to show off their skills while learning about sustainable seafood options. Rounds of exciting live cook-off using specially selected seafood will be held throughout the event,” adds Mrs. Liz Plizga

Executive Chef of Grand Hyatt Hong Kong, Mr. Gerhard Passrugger, is one of the judges of the Young Chef Challenge and a food sustainability enthusiast: “Educating young chefs early about sustainable seafood is extremely important. I am proud to be a judge for the Young Chef Challenge as it both inspires chefs to choose sustainable options as well as rewards their culinary skills. The competition’s message is aligned with our goals which is to ensure that more than 50% of our seafood comes from sustainable seafood sources by end of 2018.”

Launched in 2017, the Young Chef Challenge is a unique event to recognize the next generation of culinary talent in Hong Kong. The competition encourages culinary mentorship and provides opportunity for aspiring culinary chefs to discover and further develop their skills. This year, celebrity chef, Mr. Gabriel Choy will be the ambassador and guest judge of the event, promoting this extraordinary cooking challenge. And the judging panel brings together top culinary experts including Mr. Gerhard Passrugger, Executive Chef from Grand Hyatt Hong Kong, Mr. Pedro Samper, Executive Chef from The Langham Hong Kong, and Miss Vicky Lau, Chef and Owner of Tate Dining Room & Bar. They will choose the most outstanding contestant after three rounds of onsite cook-offs.

For more information or to register a free trade pass, please visit http://www.seafoodexpo.com/asia.

Ends

……………………………………………………………………

About Seafood Expo Asia

Seafood Expo Asia is a trade event where buyers and suppliers of seafood from around the world come together to network and conduct business in the lucrative Hong Kong and Asia Pacific markets. The event’s ninth edition takes place from the 4-6 September 2018 at the Hong Kong Convention and Exhibition Centre in Wanchai, Hong Kong. SeafoodSource.com is the exposition’s official media covering industry news year-round. The exposition is produced by Diversified Communications and is co-located with Restaurant & Bar Hong Kong.  http://www.seafoodexpo.com/asia.

About Diversified Communications

Diversified Communications is a leading international media company with a portfolio of face-to-face exhibitions and conferences, online communities and digital and print publications. As producers of these market-leading products Diversified Communications connects, educates and strengthens business communities in over 14 industries including: food and beverage, healthcare, natural and organic, business management and technology. The company's global seafood portfolio of expositions and media includes Seafood Expo North America/Seafood Processing North America, Seafood Expo Global/Seafood Processing Global, Seafood Expo Asia and SeafoodSource.com. Diversified Communications, in partnership with SeaWeb, also produces SeaWeb Seafood Summit, the world’s premier seafood conference on sustainability. Established in 1949 and headquartered in Portland, Maine, USA with divisions and offices around the world, Diversified Communications remains a privately held, third generation, family-owned business. For more information, visit: http://www.divcom.com

For Editor’s note:

For media interviews or photographs that accompany this announcement, please contact

Ruby Cheung
Cred Communication Limited
Tel: 2110 3519
Mobile: 6742-9372
Email: ruby@credcommunications.com

USA
Christine Pedersen, Marketing Director
Diversified Communications
Phone: +1 207-842-5488
Email: cpedersen@divcom.com

 
 
Starbucks First-Ever China Investor Conference Highlights Accelerated Store Growth in its Fastest Growing Market, Doubling to 6,000 Stores by End of FY2022
 
May 16, 2018
Category:
  • Starbucks accelerates net new store growth to 600 per year, expanding to approximately 100 new cities to reach 230 cities across Mainland China by end of FY2022
  • Expects to more than triple revenue and more than double operating income in China over the next 5 years, relative to FY2017
  • Announces the launch of new Starbucks® chilled cups this June as part of plans to expand Ready-to-Drink premium points of distribution to 125,000 in 400 cities
  • Nestlé Global Coffee Alliance to further extend Starbucks reach and scale throughout China
  • Purpose-driven Starbucks China and The Starbucks Foundation reaffirm $20 million USD (RMB 132 million) five-year commitment to social impact programs

    SHANGHAI--(BUSINESS WIRE)--Today, Starbucks Corporation (NASDAQ: SBUX) presented the company’s key drivers that will fuel China’s market growth over the next five years at its first-ever China Investor Conference. Through the company’s purpose-driven growth agenda in China, Starbucks is focused on enhancing its immersive, coffee-forward approach to elevating the third place, building deeper customer relationships in digital and extending the Starbucks Experience to the on-the-go and at-home consumers. Supported by these initiatives, the company announced plans to build 600 net new stores annually over the next five years in Mainland China – a goal that will double the market’s store count from the end of FY2017 to 6,000 across 230 cities. The company also announced plans to more than triple revenue and more than double operating income in China by the end of FY2022, relative to FY2017 levels.

    “The power of our brand in China, the strength and momentum in our business, and the world-class Chinese leadership team give me great confidence in our ability to capture the enormous growth opportunities ahead in this dynamic market,” said Kevin Johnson, Starbucks president and chief executive officer. “No Western company or brand is better positioned to evolve with the rapidly expanding Chinese middle class – and we continue to mindfully evolve a coffee culture in China where the reward will be healthy, long-term, profitable growth for decades to come. We are committed to long-term investment in China.”

    “Starbucks is committed to playing the long game in China and is proud to be an integral part of the local community for nearly 20 years. Our company has a strong, healthy, responsible business with purpose-driven values that celebrates our incredible 47 years of coffee expertise in sourcing, roasting, blending and handcrafting some of the world’s finest coffees,” said Belinda Wong, Starbucks China chief executive officer. “The strong trusted relationships between our partners and customers give me great confidence in our ability to deliver our long-term growth while continuing to make investments in China, for China.”

    Disciplined growth in China

    Today, Starbucks operates approximately 3,300 stores in 141 cities in China and employs 45,000 partners (employees). With a new store opening every 15 hours, Starbucks China’s steadfast commitment to disciplined growth, from real estate selection to partner training and operational excellence, has resulted in a store portfolio that has some of the company’s most innovative, efficient and profitable stores. Starbucks newest class of stores in China are delivering the highest average unit volumes, return on investment and profitability of any of the market’s prior store classes in its history – a clear demonstration that customers in China continue to embrace the Starbucks brand.

    Enhancing our multi-sensory approach to building the third place

    Starbucks has created a brand roadmap to deepen coffee knowledge and human connection – creating a Starbucks Discovery Journey that manifests itself into a unique store development process and respect for local heritage specific to China. This journey starts with locally curated core store experiences. In 2014, Starbucks built its first Starbucks ReserveTM Bar to deepen customer coffee engagement and provide immersive experiences. With more than 150 locations currently, the company plans to reach 200 ReserveTM Bar stores by the end of FY2018.

    Since opening the Starbucks ReserveTM Roastery in Shanghai nearly six months ago, it has become recognized as a highly dynamic and immersive coffee-forward retail experience, delivering premiumization to the coffee category and fueling the next wave of transformation that is elevating the Starbucks Experience in China.

    Next month, the company will open its newest multi-level flagship format – the Beijing Fun flagship store. Located inside the high-traffic Beijing Fun shopping area, this will be the largest store globally, aside from the Roasteries. It will deliver the immersive experience found at the Roasteries through three distinct craft bar experiences: Starbucks ReserveTM coffees, TeavanaTM teas, and mixology.

    Building deeper digital customer relationships further extending the experience of the third place

    Starbucks digital flywheel in China is the foundation that will help elevate the experience in stores and drive customer loyalty. It will enable the company to unlock many new features, such as personalization, Mobile Order and Pay (MOP) and delivery service.

    With the number of active past 90-day loyalty members nearly tripling over the past four years to almost 7 million, and 90 percent of members actively engaging via the Starbucks app, Starbucks China offers the most innovative mobile ecosystem of the Starbucks portfolio globally. Having pioneered “Say it with Starbucks,” a social gifting feature on WeChat less than 18 months ago, Starbucks today, announced “Say it with Starbucks” is now also available on the Alibaba platform, solidifying its leadership position as an experiential brand in China.

    Building on the first augmented reality experience at the Shanghai Roastery, Starbucks tested this technology in its core stores this past February during Chinese New Year. The company sees great opportunities to enhance the partner and customer connection through this digital feature.

    Among Starbucks global portfolio, China is leading in terms of digital payment, with greater than 60-percent digital tender mix, and 80-percent cashless, greatly improving the partner and customer experience alike.

    Extending the Starbucks Experience to the on-the-go and at-home consumer

    Over the next five years, the Starbucks Ready-to-Drink (RTD) business in China is expected to expand to more than 400 major Chinese cities across more than 125,000 premium points of distribution in partnership with Tingyi, a leader in China’s RTD beverage category.

    On June 12, the company will introduce the Starbucks® chilled cup platform with four flavors, introducing a new Starbucks category to the Chinese consumer. This beverage platform is expected to quickly become a preferred on-the-go format for coffee and tea in China. The chilled cup platform builds on the success of Starbucks DoubleshotTM RTD beverages which were introduced last month.

    In addition, Starbucks will look to leverage the recently announced global coffee alliance with Nestlé to provide even more at-home options to the Chinese consumer in the future. The alliance will enable Starbucks Channel Development to grow its reach and scale in the single-serve and foodservice businesses, leveraging Nestlé's reach to expand Starbucks Consumer Packaged Goods (CPG) presence from 28 countries to nearly 190 countries around the world. The alliance will also bring Starbucks Coffee to both the Nespresso and Nescafé Dolce Gusto machine platforms around the world.

    A purpose driven growth agenda with partners, social impact at the core

    Starbucks purpose-driven growth agenda in China is rooted in the belief that a company must do well to do good to make a bigger impact in the community. Core to this agenda is the company’s focus on its partners and social impact.

    Partner experience elevation

    Continuing to elevate the partner experience is foundational to driving long-term growth in China. The company holistically invests in benefits that are locally-relevant. This includes Bean Stock and comprehensive health insurance for all eligible Starbucks China partners and their families. In addition, Starbucks China partners receive housing allowance subsidies to help young retail partners overcome their financial challenges of living outside their hometowns. The importance of family values in Chinese culture is also embedded in the benefits eligible Starbucks China partners receive, as evidenced by the pioneering of critical illness coverage for more than 14,000 parents of Chinese partners. Collectively, these actions continue to yield results for the company with significantly lower partner turnover relative to industry benchmarks as well as increased labor productivity experienced over the past five years.

    Responsibility and commitment to the country’s future

    Starbucks is committed to using its scale and success to give back to communities as the company continues to grow in China. Undertaking a series of commitments, The Starbucks Foundation and Starbucks China are contributing meaningful and enduring social impact through poverty alleviation by creating opportunities for groups facing barriers, strengthening partner-driven and locally relevant community engagement, and improving the lives of Yunnan coffee farmers and their families through a $20 million USD (RMB 132 million) five-year commitment.

    “As a purpose-driven company, we have a strong responsibility to the future of China – this vision fuels our passion each day and drives us to exceed the expectations of our partners and customers,” said Wong. “These initiatives reaffirm the strategic role of the China market and highlight Starbucks ongoing aspiration to elevate our partners, customers and communities to create an environment where everyone can thrive.”

    Webcast Details

    The event webcast, including closed captioning, can be accessed on the company’s website:http://investor.starbucks.com. A replay of the webcast and slides shown during the presentations will be available on the company’s website. The webcast will remain available for replay through June 15, 2018.

    About Starbucks

    Since 1971, Starbucks Coffee Company has been committed to ethically sourcing and roasting high-quality arabica coffee. Today, with stores around the globe, the company is the premier roaster and retailer of specialty coffee in the world. Through our unwavering commitment to excellence and our guiding principles, we bring the unique Starbucks Experience to life for every customer through every cup. To share in the experience, please visit us in our stores or online at news.starbucks.com or www.starbucks.com.

    Forward Looking Statement

    Certain statements contained herein are “forward-looking statements” within the meaning of the applicable securities laws and regulations. Generally, these statements can be identified by the use of words such as “anticipate,” “expect,” “believe,” “could,” “estimate,” “feel,” “forecast,” “intend,” “may,” “plan,” “potential,” “project,” “should,” “will,” “would,” and similar expressions intended to identify forward-looking statements, although not all forward-looking statements contain these identifying words. These statements are based upon information available to Starbucks as of the date hereof, and Starbucks actual results or performance could different materially from those stated or implied due to risks and uncertainties associated with its business. These risks and uncertainties include, but are not limited to, fluctuations in U.S. and international economies and currencies, our ability to preserve, grow and leverage our brands, potential negative effects of incidents involving food or beverage-borne illnesses, tampering, adulteration, contamination or mislabeling, potential negative effects of material breaches of our information technology systems to the extent we experience a material breach, material failures of our information technology systems, costs associated with, and the successful execution of, the company’s initiatives and plans, the acceptance of the company’s products by our customers, the impact of competition, coffee, dairy and other raw materials prices and availability, the effect of legal proceedings, and other risks detailed in the company filings with the Securities and Exchange Commission, including the “Risk Factors” section of the Starbucks Annual Report on Form 10-K for the fiscal year ended October 1, 2017. The company assumes no obligation to update any of these forward-looking statements.

    Contacts
    Starbucks Corporation
    Investor Relations:
    Tom Shaw, 206-318-7118
    investorrelations@starbucks.com
    or
    Media:
    Marianne Duong, 206-318-7100
    press@starbucks.com

    - ASIA TODAY News Global Distribution http://www.AsiaToday.com

  •  
     
    Explore the techniques and discover the secrets of the world's most talented chefs
     
    May 10, 2018
    Category:

    Chicago --( ASIA TODAY )-- The industry's most celebrated chefs and thought-leaders share their culinary prowess and industry insights at the 2018 National Restaurant Association, Restaurant Hotel Motel Show® in Chicago, USA, from 19-22 May. From the latest trends to mastered skills and techniques to fascinating behind-the-scenes stories, participants will get a little of everything at the World Culinary Showcase.

    World Culinary Showcase will feature internationally acclaimed chefs with a wide range of culinary specialties and runs all four days of the Restaurant Show.

    The 2018 World Culinary Showcase lineup includes:

    Masaharu Morimoto - @chef_morimoto - Japanese chef Morimoto stars in Iron Chef and Iron Chef America. He has opened more than 15 restaurants around the globe, earning critical praises that includes a James Beard award and a spot on Food & Wine's "Best U.S. Restaurant Openings."

    Govind Armstrong - @govindarmstrong - For the past two decades, Armstrong has been instrumental in the evolution of California’s local-focused regional cuisine. His Post & Beam serves California-inspired soul food that consistently tops annual "Best of Los Angeles" lists.

    Sarah Grueneberg - @chefsarahjayne - Grueneberg is currently chef/partner of Monteverde Restaurant & Pastificio in Chicago’s West Loop. Since opening in 2015, Monteverde has won multiple accolades, including the 2018 "Restaurant of the Year" Jean Banchet Award.

    Rick Bayless - @Rick_Bayless - Since 1987 Bayless has been changing the way America eats Mexican, with four award-winning restaurants in Chicago, two quick-service brands and a retail line of sauces, salsas and more. He has won six James Beard Awards and his contributions to the community have garnered awards both at home and in Mexico.

    Anne Burrell - @chefanneburrell - Best known as the host of Food Network's Worst Cooks in America well as other shows, Burrell has worked at some of New York's top restaurants, competed on The Next Iron Chef, and written a New York Times best-selling cookbook.

    Michael Mina - @ChefMichaelMina - A 2013 inductee into the James Beard Foundation "Who’s Who of Food & Beverage," Mina has dazzled the culinary world with bold dining concepts and contributed to San Francisco’s reputation as a world-class epicurean destination for 20+ years.

    Charles Phan - @charlesphansf - Phan pioneered modern Vietnamese cuisine in America as executive chef and owner of the Slanted Door family of restaurants. His current restaurants in San Francisco are The Slanted Door, Out the Door, OTD, Hard Water, and the newly opened Rice & Bones in Berkeley.

    Barton Seaver - @bartonseaver - Seaver is on a mission to restore our relationship with the ocean, land, and each other—through dinner. He has translated his illustrious career as a chef into his leadership in the area of sustainable seafood innovations.

    Takashi Yagihashi - @ChefTakashi - Takashi’s signature fusion of French, Asian, and American cuisines has delighted diners and critics for more than 35 years. In addition to winning Michelin stars for Takashi, Michelin Bib Gourmand Awards for Slurping Turtle, and countless “best of” accolades, he is a fan favorite on televised chef competitions.

    Antonia Lofaso - Lofaso's Scopa and Black Market Liquor Bar reflect her Italian-American heritage, creativity, and classic training. She has appeared on Iron Chefand Cutthroat Kitchen and is the author of The Busy Mom's Cookbook which offers recipes for quick home-cooked meals and shares her own story.

    Joe Flamm - @FlammJoe - The executive chef of Chicago’s Michelin-starred Spiaggia and Café Spiaggia, Flamm just won season 15 of Bravo’s Top Chef. Prior to joining Tony Mantuano at Spiaggia, Flamm worked alongside some of Chicago’s best-known chefs including Stephanie Izard, Art Smith, and Bill Kim.

    Chris Cosentino - @ChefCosentino1 - Best known as co-owner of San Francisco’s celebrated Cockscomb, Portland’s Jackrabbit, and Acacia House in Napa Valley, Cosentino is influencing a generation of chefs with his creative, whole-animal cuisine. Cosentino has authored two cookbooks and won season four of Top Chef Masters. He is a passionate cyclist and philanthropist.

    Successful foodservice professionals never stop learning. Join thousands as industry experts share their tricks of the trade. Besides getting up close with your favorite celebrity chef performing wonders on stage, experience hands-on classes, culinary sessions, and FABI Awardee Tasting events at Foodamental Studio. Foodamental Studio gives you direct access to the secrets behind the latest food trends. Throughout the four days of the Show, there will be more than 14 workshops. Detailed information about each session is already available online.

    Don’t miss the Bellavita Italian Pavilion as it lays Italy at participants’ doorstep with artisan products and demos by Italian chefs for four days of amazing food, extraordinary wine, and superb dishes. Chefs include three-Michelin-star recipient Massimo Bottura (@massimobottura), Iron Chef America Judge Mario Rizzotti (@RizzottiMari) John Coletta (@ChefJohnColetta – Gibsons Restaurant), Adam Weisell (Osteria Aurelia), Heidi Hedeker (Slow Food Chicago, Kendall College) and Mark Grimes (Che Figata).

    Emerging technologies. Trending products. Culinary inspiration. Industry education. Expert-led insights. ALL IN ONE PLACE. To learn more about the Restaurant Show and obtain information about exhibitors, education sessions and much more, please visit Restaurant.org/Show.

    ####

    About the National Restaurant Association

    Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises one million restaurant and foodservice outlets and a workforce of more than 14 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry's largest annual trade show (Restaurant Show, May 19-22, 2018, in Chicago); the leading food safety training and certification program (ServSafe); and a unique career-building high school program (NRAEF's ProStart). For more information, visit Restaurant.org and find us on Twitter, Facebook and YouTube.

    Contact:
    Marc Lapides
    Vice President, Convention Marketing, Communications and Programming
    National Restaurant Association
    Phone: +1-312-853-2532
    mlapides@restaurant.org

    - ASIA TODAY News Global Distribution http://www.AsiaToday.com

     
     
    National Restaurant Association Releases Annual Chef Predictions on "What's Hot" for 2018 for the United States
     
    May 07, 2018
    Category:

    Chicago --( ASIA TODAY )-- The National Restaurant Association released its annual survey of 700 professional chefs – members of the American Culinary Federation – to predict food and beverage trends at restaurants in the coming year. The annual “What’s Hot” list gives a peak into which food, beverages and culinary concepts will be the new items on restaurant menus that everyone is talking about in 2018.

    According to the survey, menu trends that will be heating up in 2018 include baked goods with non-traditional filling, ethnic-inspired kids’ dishes, farm/estate-branded items, and heritage-breed meats. Trends that are cooling down include artisan cheeses, heirloom fruits and vegetables, and house-made charcuterie.

    TOP 20 FOOD TRENDS

  • New cuts of meat (e.g. shoulder tender, oyster steak, Vegas Strip Steak, Merlot cut)
  • House-made condiments
  • Street food-inspired dishes (e.g. tempura, kabobs, dumplings, pupusas)
  • Ethnic-inspired breakfast items (e.g. chorizo scrambled eggs, coconut milk pancakes)
  • Sustainable seafood
  • Healthful kids' meals
  • Vegetable carb substitutes (e.g. cauliflower rice, zucchini spaghetti)
  • Uncommon herbs (e.g. chervil, lovage, lemon balm, papalo)
  • Authentic ethnic cuisine
  • Ethnic spices (e.g. harissa, curry, peri peri, ras el hanout, shichimi)
  • Peruvian cuisine
  • House-made/artisan pickles
  • Heritage-breed meats
  • Thai-rolled ice cream
  • African flavors
  • Ethnic-inspired kids' dishes (e.g. tacos, teriyaki, sushi)
  • Donuts with non-traditional filling (e.g. liqueur, Earl Grey cream)
  • Gourmet items in kids' meals
  • Ethnic condiments (e.g. sriracha, sambal, chimichurri, gochujang, zhug)
  • Ancient grains (e.g. kamut, spelt, amaranth, lupin)

    TOP 10 CONCEPT TRENDS

  • Hyper-local (e.g. restaurant gardens, onsite beer brewing, house-made items
  • Chef-driven fast casual concepts
  • Natural ingredients/clean menus
  • Food waste reduction
  • Veggie-centric/vegetable-forward cuisine (e.g. fresh produce is star of the dish)
  • Environmental sustainability
  • Locally sourced meat and seafood
  • Locally sourced produce
  • Simplicity/back to basics
  • Farm/estate-branded items

    “Guests are implementing these trends in their lifestyles and want to see them reflected on restaurant menus. In response, chefs are creating more items in-house and turning to global flavors,” said Hudson Riehle, Senior Vice President of Research at the National Restaurant Association.

    “Chefs strive to strike the right balance between offering consumers what they want to eat now and guiding them toward new and exciting culinary frontiers," said ACF National President Stafford T. DeCambra, CEC, CCE, CCA, AAC.

    For complete survey results, additional trends to watch, video and downloadable graphics, please visit www.restaurant.org/foodtrends. In order to see live all these trends and all vendors and manufacturers involved in creating them, participate at NRA Show 2018, which will showcase what’s new and what’s next and which will be held at Chicago’s McCormick Place from 19-22 May.

    # # # #

    The National Restaurant Association Restaurant, Hotel-Motel Show®, the largest annual gathering of foodservice professionals in the United States, returns to McCormick Place in Chicago from May 19-22, 2018. Also back this year is BAR Beverage Alcohol for Restaurants, the only beverage-alcohol event exclusively focused on the restaurant and hospitality industries. BAR Beverage Alcohol for Restaurants 18 is co-located with NRA Show® and runs from May 20-21, 2018. Both events showcase the latest products, services, trends, innovation, education and best practices and combine to attract 67,000+ attendees and visitors from all 50 states and 100+ countries. For more information, visit the NRA Show and BAR Beverage Alcohol for Restaurants websites at Show.Restaurant.org and Bar.Restaurant.org. Or check us out on Twitter @NRAShowIntl , Facebook @NationalRestaurantAssociationShow, @barshowchicago; and Instagram @NRA Show, @barshowchicago.

    Founded in 1919, the National Restaurant Association (NRA) is the leading business association for the foodservice industry, which comprises more than one million outlets and a workforce of 14.4 million. Located in Washington, DC, the NRA operates the industry’s largest domestic tradeshow (NRA Show, May 19-22, 2018, Chicago); leading food-safety training and certification program (ServSafe); a unique career-building high school program (the NRAEF’s ProStart); as well as the Kids LiveWell program, which promotes healthful kids’ menu options. For more information, visit Restaurant.org or find us on Twitter @WeRRestaurants, Facebook and YouTube.

    - ASIA TODAY News Global Distribution http://www.AsiaToday.com

  •  
     
    National Restaurant Association® Announces the 2018 Kitchen Innovations® (KI) Award Recipients
     
    Apr 30, 2018
    Category:

    This prestigious foodservice industry award recognizes innovative new equipment that deliver advances in temperature control, food safety and more

    Chicago --( ASIA TODAY )-- The National Restaurant Association today announces the recipients of the 2018 Kitchen Innovations (KI) Awards, honoring progressive equipment that increases efficiencies and productivity for back-of-the-house operations and benefits restaurant operators. Each recipient and their product will be showcased in the interactive Kitchen Innovations Showroom at the 2018 National Restaurant Association Restaurant, Hotel-Motel Show®, to be held May 19-22 in Chicago at McCormick Place.

    “The KI Award recipients are innovators in back-of-house operations and work tirelessly to improve the challenges faced by restaurant operators,” says Dickie Brennan, Convention Chair for NRA Show 2018 and owner/managing partner of Dickie Brennan & Company, whose restaurant group includes Tableau, Palace Café, Dickie Brennan’s Steakhouse, and Bourbon House. “For fourteen years, the industry has admired KI Award recipients and their contribution to making our foodservice industry even better.”

    The 2018 KI Award recipients reflect the trends and topics most important to foodservice operators today. The 22 selected innovations address operator concerns from labor, energy and water efficiency to food safety, sanitation, cross-functionality and space-saving. New software and new materials continue to make new solutions possible.

    The 2018 Kitchen Innovations Award recipients are:

    Air Oasis - Bi-Polar Ice BPi200

    Unlike ice sanitizing technologies that use UV light or other sources that create ozone, which can be hazardous to health, the patent-pending BPi200 uses a small electrical housing and carbon-fiber brushes to release airborne positive hydrogen and negative oxygen ions throughout the ice machine without creating ozone. The compact unit greatly reduces mold, yeast, bacteria, viruses and other pathogens, enhancing sanitation and extending service cycles.

    Alto-Shaam, Inc., in conjunction with Appliance Innovation - Vector™ F Series Multi-Cook Oven

    Last year the electric H Series introduced multiple cooking chambers independently controlled for temperature, fan speed and time, allowing simultaneous cooking of dissimilar menu items as well as patented Structured Air Technology™ high-velocity, focused heat for faster cooking. The new F Series builds on that with larger chambers to accept full size sheet or hotel pans AND a new, patent-pending innovation that adds the flexibility to combine two cooking chambers into one for larger items without disrupting the structured airflow design.

    Antunes - GST-1H Flatbread-Toaster

    The new Flatbread-Toaster brings innovative capabilities to the flatbread-pita-tortilla category with wide-mouth loading and dual platens located inside dual conveyor belts to heat a variety of products consistently—up to 200°F—providing quicker throughput. For example, it heats uncooked flour tortillas to 160°F in seconds. The integrated landing zone is heated, too.

    Astra Shunsuke - Peeling Machine

    Fresh from Japan, this new machine automates labor-intensive fruit and vegetable peeling. Programmable for apples, kiwis, oranges, potatoes and more—nine different fruits and vegetables in all (and suitable for similarly sized items)—the unit allows different thicknesses of peeling. Comes in two sizes for smaller and larger operations.

    Bizerba North America - GSP H & HD Illuminated Safety Slicers, Manual, Semi-Automatic and Fully-Automatic Operation

    This slicer line, introduced to foodservice a little over a year ago, caught the judges’ eyes with its big emphasis on safety. These illuminated slicers use color-coded lights to indicate the machine’s status—solid green is safe mode, with blade removed, etc., for safe cleaning. Flashing red is for pre-run, and solid red indicates blade is spinning and ready to slice.

    Evo, Inc. - MultiZoneTM Plancha

    Evo takes cooking-zone temperature control to the next level: Unlike anything else in the griddle or plancha category, the MultiZoneTM features three independent cooking zones, each separated with IsoBar™ technology. IsoBarTM is a recirculating fluid thermal barrier that effectively mitigates temperature carryover between zones for precise and variable temperature control across a continuous cooking surface.

    FLAT® Tech Inc. - FLAT® Equalizers

    Wobbly tables plague the industry. Unlike other solutions, Equalizers replace a table’s existing screw-in feet with an adjusting, hydraulic compression and spring system; they also feature an ingenious locking mechanism (with patents pending) to create a rock-solid stance without any springiness. A rounded design allows for non-snag movement across floors and carpets. Easy to set and reset, too, for quickly aligning tables.

    Garland, A Welbilt Brand - Instinct™ Induction Countertop Line

    Instinct is the first multi-sensor induction countertop line to incorporate cook and hold functions under one unit, measuring temperatures across the entire surface for increased accuracy. Duel-zone Instinct can adjust frequency on each cook zone to match pan requirements, adjusting for elements like ferrous content and pan quality; boosting performance and mitigating against temperature overshoots. A plug and play system with universal voltages.

    Genius Pan, LLC - Genius Pan

    How much time do operators spend freshening customer-visible prep lines and salad bars? The Genius Pan uses an ingenious, patented threaded system that allows the bottom of the pan to adjust up or down in the well, keeping everything looking fresh, topped off and inviting, cutting waste and saving labor.

    Hoshizaki America - KMEdge Ice Machine Series

    Finally, an inventive redesign of the icemaker evaporator. The KMEdge utilizes a one-piece, dual-sided stainless-steel evaporator that envelops the oval-shaped copper heating/cooling tubing, optimizing surface contact area for optimizing energy efficiency. The result is harder, clearer ice, higher ice production in fewer cycles, longer product life and greater reliability.

    Markov - Level RF Oven

    Say hello to the next wave—radio frequency cooking. Building on autonomous-vehicles technologies, the ventless Level RF Oven “learns” to recognize food items and direct RF energy to cook them to prescribed standards for internal temperature, surface doneness, etc. And there’s more: The Level can identify multiple dissimilar foods and cook each, simultaneously, to its own standards, to finish at the same time.

    Marra Forni - Electric Brick Oven with Open Mouth

    This powerful electric brick oven, while not the only Italian brick oven on the market, creates a new category for itself with cooking temps up to 1000°F with an open mouth. Efficiency and heat retention come from Sorrento refractory brick walls AND deck that retain the heat, a low dome and balanced heat from all directions. Cooks a pizza in 45 seconds—up to 200 per hour.

    Marra Forni - Rotator Deck Brick Oven with Double Mouth Opening

    This first pass-through, rotating-deck oven uses two forced-air burners totaling just 84KBtu/hour to produce pizzas from both directions in under 90 seconds. Controls regulate heat, rotation speed from 0 to 180 secs, even separate temperatures for each side if so desired. An air screen keeps the heat in.

    Multiplex®, A Welbilt Brand - FreshBlender™

    What’s better than the boom in smoothies, shakes and frappes? A self-serve system that lets customers create their own in less than two minutes. In just a 20” x 39” footprint, the FreshBlender™ integrates refrigeration, ice making, blending, dispensing and digital controls for hundreds of self-served drinks per day. Realistic payback in well under a year.

    Omni-Rinse - Integrated Rinsing System

    This innovative warm-water rinse station for barware tins, jiggers and tools incorporates rinsing as a step within the drink-making process, saving time and eliminating the chronic problem of backlogged, unrinsed tools. The rinse process is hands-free and uses no electricity. The station mounts to a speed rack, wall or under bar.

    Prince Castle - Modular Holding Bin

    True modularity is easier said than done, but Prince Castle has done it with its Modular Holding Bins. This holding innovation features a master base, allowing the system to expand horizontally and vertically, distributing power and communications to set and maintain desired serving temperatures. Stack, add, subtract and move them to suit. Build exactly the configurations needed. Amazing versatility.

    Sealed Air Corporation - Cryovac® FlexPrep™ EZ Dispensing

    How much time and effort do staff members spend on BOH condiment systems? Conventional methods, from pails to paperboard containers, involve a lot of handling and wasted/lost yield. Sealed Air’s new system uses prefilled Cryovac pouches with frangible seals specially fitted to load into the operation’s dispensing equipment. Just pull the trigger. Less handling, better sanitation and better yield speed the payback.

    Soda Gun Jetter LLC - Soda Gun Jetter

    Tired of dealing with sticky, unsanitary syrup residue and bar flies in and around the soda guns? Soda Gun Jetter is an automated system that includes a programmable control box, holsters and dedicated tubing to flush soda gun nozzles and drip cups during off hours with pressurized water.

    Structural Concepts Corporation - Foodscaping Wells

    Creating attractive, unique buffet-style displays for a variety of foods and circumstances is always a challenge. Foodscaping Wells offer an imaginative modular system based on a refrigerated cabinet featuring a food well housing with multiple height-adjustable display platforms. The adjustability lets staff set food serving vessels at various heights for an eye-catching, inviting display.

    Structural Concepts Corporation - Reveal Frameless Glass Food Displays

    Argon gas-insulated double glass panes have been used in other products to provide a thermal barrier and reduce condensation. Reveal Frameless Glass Food Displays now bring those advantages to foodservice in attractive merchandising cases with completely frameless vertical glass for a clean, uninterrupted view.

    Vitamix - Aerating Container

    With emulsions, foams, whipped creams, meringues and other aerations becoming ever more popular, getting by with various chargers, whisks and mixers just isn’t enough. The Aerating Container’s specially shaped disc blade offers the solution, letting kitchen staff and bartenders fine-tune the texture of mousse, infusions and emulsions without pureeing.

    Vulcan - SonicSafe™ Ultrasonic Scale Prevention for Steamers

    Limescale is early death to generator-style steamers. Filters and treatments work but require maintenance. Vulcan applies the same Ultrasonic technology to commercial steamers proven to combat scale build-up in large industrial boilers. Ultrasonic technology breaks up limescale particulates suspended in water, continuously preventing scale from adhering to heating elements and generator walls.

    An independent panel of industry experts comprised of internationally-recognized food facilities consultants, multi-unit restaurant executives and design experts select the KI Award recipients. The 2018 Kitchen Innovations judges are:
    • Dan Bendall (Principal, FoodStrategy, Inc.)
    • David Chislett, FCSI (Executive Principal, Ricca Design Studios)
    • Jeff Cook (Chief Engineer, Restaurant Solutions Group, McDonald’s Corporation)
    • Richard Eisenbarth, FCSI (President / COO, Cini-Little International)
    • Foster F. Frable, Jr., FCSI Associate AIA (President, Clevenger Frable LaVallee)
    • Randy Homer (Program Manager, Food & Beverage Operations Asset Management, Walt Disney Parks and Resorts)
    • Jim Krueger, Jr., CMCE, NRAMF (Chief, Air Force Food & Beverage Policy, Procedures, Business Development & Strategic Initiatives Air Force Services Activity (AFSVA) Food & Beverage Branch)
    • Aaron Lamotte (Senior Director, Performance Interiors, Sodexo Performance Interiors)
    • Steve Otto (Director, Capital Equipment Purchasing, Darden)

    As the global restaurant and hospitality industry’s premier trade show, the NRA Show brings together more restaurant and hospitality buyers and equipment manufacturers than any other industry event. To register, please visit Restaurant.org/Attend/Registration. For more information about the KI program and this year's award recipients, visit Restaurant.org/Show/KI.

    ###

    Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises one million restaurant and foodservice outlets and a workforce of more than 14 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry's largest annual trade show (NRA Show May 19-22, 2018, in Chicago); leading food safety training and certification program (ServSafe); and a unique career-building high school program (the NRAEF's ProStart). For more information, visit Restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

    Media Contact
    --------------------
    Tatiana Vieira Green
    tatiana@adaptinternational.com
    +1 (617) 930-5786

    - ASIA TODAY News Global Distribution http://www.AsiaToday.com

     
     
    Food&HotelAsia to double down with bold expansion in 2020
     
    Apr 24, 2018
    Category:

    Paving a new era of growth with focus on HoReCa and Food & Beverage in Asia and beyond

    SINGAPORE, April 24, 2018 /PRNewswire/ -- The most comprehensive international food and hospitality biennial trade event in the region, Food&HotelAsia (FHA) will return in 2020 as two dedicated shows – FHA-HoReCa in early March and FHA-Food & Beverage starting late March.

    The two shows aim to provide an enhanced experience and personalised engagement, while meeting the diverse demands of the food and hospitality industry. The expansion of the respective shows will also help exhibitors maximise their presence at the shows, and engage in more targeted and robust interactions.

    With 40 years of experience, FHA has amassed recognition worldwide for setting industry benchmarks for being the leading authority and trendsetter for the food and hospitality markets in Asia and beyond. First started in a car park in 1978, FHA moved to occupy one hall of World Trade Centre in the 1980s, to eventually six halls in 1992. The show relocated to Singapore Expo in 2000 and by 2014, it was the first trade event in Singapore to fully occupy all 10 halls of Singapore's largest purpose-built exhibition venue.

    Over the years, FHA evolved to address the changing palate of consumers with the introduction of specialty offerings such as Bakery&Pastry, SpecialityCoffee&Tea and ProWine Asia. The upcoming 2018 edition will surpass past records, boasting its largest ever showing with 3,500 exhibitors from 76 countries/regions, including 71 international pavilions. 78,000 trade attendees from over 100 countries/regions are expected to turn up.

    "The food and hospitality industry in Asia Pacific is expected to continue its rapid growth trajectory and FHA has long been the business platform driving the industry. In order to address the fast-paced changes, and support the industry as it continues to grow, we believe that the expansion is not only timely but a crucial one, enabling us to both better anticipate and deliver the desired results for the food and hospitality industry through two dedicated shows," said Mr. Rodolphe Lameyse, Project Director, Food & Hospitality, UBM.

    "The Singapore Tourism Board (STB) seeks to anchor and grow business events that deliver rich content, draw visitors, and establish Singapore as a premier MICE hub anchored on thought leadership and business opportunities. FHA has evolved to meet changing industry needs over the years and now cemented its reputation as Asia's marketplace for innovation in the food and hospitality industries. We are heartened by this new development and will continue to work with UBM to support the overall sustainability of both shows," said Mr. Andrew Phua, Director, Exhibitions & Conferences, STB.

    World Stage for Food and Hospitality Innovation

    In the next iteration of FHA, the show will aim to address some of the most significant changes the industry has faced – the widespread penetration of technology that has driven innovations at industry level while impacting how consumers consume today; and the evolution in tastes – driven both by greater affluence and a move to healthier eating.

    As the industry's choice platform for unparalleled sourcing and business networking, FHA has focused its resources to provide an enhanced offering to raise the level of fulfilment at the shows. While the shows will have two distinct identities and differentiated offerings, they will share a unified goal of enabling businesses. The move to two dedicated shows will also offer both exhibitors and visitors more opportunities to engage as well as access to tools and knowledge for innovation.

    The Stage for Hospitality Excellence

    FHA-HoReCa is a highly focused platform which gathers global stakeholders from the food service industry to showcase new to market innovations hotel, hospitality technology and style, and share best practices.

    Discover the Taste for Tomorrow

    To address the more discerning and health-conscious consumer, FHA-Food & Beverage will bring together the best of food ingredients, drinks and fresh produces among others in a focused way to encourage connections and facilitate trade in Asia and beyond.

    FHA-HoReCa Event At A Glance

    Date: 3 to 6 March 2020
    Venue: Singapore Expo
    Website: www.foodnhotelasia.com

    Exhibit Profile:
    Bakery & Pastry, Food Ingredients, Foodservice Equipment, Hospitality Interiors & Amenities, Speciality Coffee & Tea, Hospitality Technology, Hospitality Style
    FHA-Food & Beverage At A Glance
    Date: 31 March to 3 April 2020
    Venue: Singapore Expo
    Website: www.foodnhotelasia.com

    Exhibit Profile:
    Dairy, Drinks, Meat, Seafood, Oils & Fats, Grains & Pulses, Food Ingredients, Fresh Produce, Halal, Organics, Snacks & Confectionery

    Media Enquiries:

    June Seah
    UBM
    Tel: +65 9852 6756
    Email: June.Seah@ubm.com

    Amy Lee / Ernest Lee
    Weber Shandwick
    Tel: +65 6825 8018 / +65 6825 8027
    Email: alee@webershandwick.com / elee@webershandwick.com

    Source: UBM

    - ASIA TODAY News Global Distribution http://www.AsiaToday.com

     
     
    36 Incredible Products to Transform Restaurant Menus Honored With 2018 Food and Beverage (FABI) Awards
     
    Apr 23, 2018
    Category:

    Plant-based proteins, authentic ethnic sauces and more among groundbreaking food and beverage products at NRA Show

    CHICAGO --( ASIA TODAY )-- The National Restaurant Association® today announced the recipients of the 2018 Food and Beverage (FABI) Awards, recognizing food and beverage products that stand out for taste, creativity and profit potential and will make a substantial impact in the restaurant industry. Each award recipient and their product will be highlighted throughout the exhibit halls at the NRA Show, May 19-22 at McCormick Place in Chicago.

    This year’s 36 FABI Award recipients were selected by an independent panel of experts and represent a variety of both commercial and non-commercial industry segments.

    “The FABI Awards showcase the visionary companies helping chefs and foodservice operators innovate and drive guest satisfaction,” says Dickie Brennan, Convention Chairman for NRA Show 2018 and owner/managing partner of Dickie Brennan & Company, whose restaurant group includes Tableau, Palace Café, Dickie Brennan’s Steakhouse, and Bourbon House. “The FABI Award recipients provide opportunities for operators to meet consumer demand with cost-effective solutions. This list of award recipients serves as a guide of the must-see food and beverage exhibitors at NRA Show 2018.”

    In addition to visiting FABI Award recipient booths, NRA Show attendees will be able to sample the products at FABI Awardee Tasting events held in Foodamental Studio on Monday, May 21. New this year, the tasting events will feature several companies at a time to give maximum exposure to each recipient and greater opportunities for attendees to taste the award-worthy products.

    Registration is now open to attend NRA Show at Restaurant.org/Show.

    The 2018 FABI Award recipients include:

    Atalanta Corporation
    Caffè Vergnano Compostable Espresso Capsules
    Èspresso 1882 compostable capsules combine all of Caffè Vergnano’s hallmark quality with a perfect green solution and compatibility with Nespresso machines. The box and wrapper have been re-developed to adapt to eco-sustainable recycling standards, still providing a supreme espresso and reduced guilt.

    Atalanta Corporation
    MENU Dorati
    Semi-dried Italian cherry tomatoes packed with fresh basil and sunflower oil easily enhance a variety of hot or cold dishes. Their stunning appearance and fresh flavor work across diverse foodservice areas. They add authentic Italian taste to any dish.

    Atalanta Corporation
    MENU Shakshuka
    Atalanta’s Shakshuka sauce gives restaurants the flexibility to capitalize on the Mediterranean food craze with a balanced sauce that can be used to make shakshuka, the traditional Israeli egg dish, or to invent your own entrées. Created in Italy, this small-batch kettle-cooked sauce uses only the freshest ingredients to add a flavorful international flare.

    BCGA Concept Corporation
    Brooklyn Crafted™ Mini
    Unlike many competing products, Brooklyn Crafted™ Mini Ginger Beer is made with 100% real, unfiltered ginger pieces. The 7 oz. mini bottles are perfect on their own or incorporated into cocktails. Made with no artificial ingredients—no high-fructose corn syrup here—and no preservatives, it provides all the health benefits of ginger. Flavor profiles include Traditional, Earl Grey, Lemon & Lime and Mango.

    Belvoir Fruit Farms
    Organic Elderflower and Rose Lemonade
    The delicate scent of elderflowers, grown on Belvoir’s own farms and hand-picked at the height of spring, combines with the heady floral taste of real rose petals for a deliciously perfumed sparkling drink that stands on its own and also makes the perfect base for unique summer cocktails and mocktails. Belvoir organic sparkling lemonades always blend the freshest flowers, 100% real pressed fruit juice and lightly sparkling water.

    Beyond Meat®
    Beyond SausageTM
    Beyond SausageTM satisfies carnivores’ craving for a great tasting, better-for-you protein option while meeting the needs of vegetarians and vegans alike. Offering the juicy, meaty deliciousness of a traditional sausage in three flavors—Original Bratwurst, Sweet Italian and Hot Italian—the texture and flavor profile allow you to substitute it in just about any recipe that uses pork sausage and still deliver the sizzle your diners crave.

    Bridor
    Simply Baguette
    Made with traditional high-quality ingredients, including a levain developed by artisan bakers, this new baguette is slightly tangy and demonstrates excellent craftsmanship. Diners will appreciate its simple list of plain ingredients—only flour, water, yeast, levain, salt and malt. A truly outstanding baguette boasting a crisp, thin crust and airy crumb.

    Brooklyn Delhi
    Roasted Garlic Achaar
    Inspired by the timeless culinary traditions of India, Brooklyn Delhi’s roasted garlic achaar adds a new and exciting flavor to everyday meals and menus. This versatile and addictive condiment boasts a complex and unique flavor profile enhanced by the nuttiness of roasted garlic, Indian spices, lemon and sugar. At once savory, spicy, sour and a tad sweet, it can be added to any number of dishes to boost flavor and add international excitement.

    Brooklyn Delhi
    Tomato Achaar
    This artisanal, Indian-inspired chutney and spread is made from locally grown tomatoes, tamarind, Indian spices and red chili powder. Its unique combination of savory, spicy and tangy flavors adds complexity that outdoes harissa, ketchup or salsa in any recipe. Versatile and richly textured, this tomato achaar can transform any dish into something extraordinary.

    Earnest Eats
    PRO: Protein + Probiotic Oatmeal
    The world's first high-protein superfood oatmeal boasts more than 15 grams of grass-fed whey that works with one billion heat-activated probiotics to increase protein utilization and enhance gut digestion. Its blend of quinoa, oats and amaranth will appeal to consumers looking for the benefits of superfoods. Restaurant operators will appreciate the ease of preparation.

    Gator Pears
    Guacamole Mild 100/1.27 oz. portion packs
    The 1.27 oz. portion easy-to-open pack allows operators to offer on-demand flavor throughout the day. Made with 100% Mexican Hass avocados, Gator Pears Guacamole gives the operator year-round consistency and ripeness. Its intense, fresh flavor is delicious, and the convenient portion size has industry potential from concessions to fast food to table service.

    Grecian Delight Foods
    Falafel Fritters
    Grecian Delight's new Falafel Fritters provide operators a trendy and versatile authentic Mediterranean street food and plant-based protein. Quick and easy to prepare, they can be used across a number of dayparts and menu applications from sides and snacks to sandwiches, salads and platters to even breakfast. Falafel Fritters are clean label, vegan and kosher.

    Grecian Delight Foods
    Garlic Sauce
    This authentic Middle Eastern sauce and dip is one of the official accompaniments to Shawarma. Made with labna (strained Lebanese yogurt), its rich texture and robust garlic flavor offer endless versatility, whether as a topping for meats, a delicious sandwich spread, a craveable dip for fries or vegetables or something of chef’s own invention.

    Impossible Foods
    Impossible™ Burger
    This plant-based burger is made from simple, natural ingredients including water, wheat protein, coconut oil, potato protein and the “magic” ingredient, heme. With the rich, decadent taste of beef, it satisfies carnivores while at the same time appealing to vegans because of its plant-based proteins. The Impossible Burger performs like beef and can be used as a creative substitute to appeal to all diners.

    Kronos Foods Corp.
    KronoBROIL® Gyros Slices
    KronoBROIL® eliminates the need to invest in a vertical broiler in order to serve authentic gyros. Slices are created by a revolutionary manufacturing process that flame-broils and carves a colossal gyros cone replicating the taste, texture and hand-carved appearance of old world gyros. The result is a high-quality, delicious easy-to-use and versatile product from an industry leader.

    La Colombe®
    Draft Latte™
    This revolutionary cold coffee beverage delivers a unique, café-style drinking experience. The InnoValve™ can, a patent-pending process, enhances the ready-to-drink Draft Latte with the foam traditionally found in a hot latte for a quality, on-the-go treat.

    Love Beets
    Beet Salsa
    Love Beets’ Beet Salsa creates its own niche in the crowded salsa market with this versatile, ready-to-eat product. Love Beets’ Sweet Chili beets are combined with fresh green peppers, onion, jalapeño and cilantro for a light, spicy salsa with a unique balance of sweetness. Healthy, trendy and convenient, Beet Salsa can be used in myriad dishes or on its own with no need to cook and peel the beets or make homemade salsa.

    Mama La's Kitchen
    Beef & Chicken Pho Concentrates
    Add water, noodles, vegetables and meat to make authentic Pho and capitalize on the health and wellness trend. USDA-approved bones are cooked for more than 15 hours, reducing the broth to a rich concentrate that is frozen and sealed.

    Natalie’s Juice
    Matcha Lemonade
    Bartenders and mixologists looking for exotic ingredients and healthy lemonade alternatives will like this authentically clean juice. Made from only four minimally processed ingredients—water, Florida pure cane sugar, lemons and brewed matcha—it is rich in vitamin C and antioxidants.

    Nona Lim
    Shiitake Beef Bone Broth
    Nona Lim Shiitake Beef Bone Broth is a delicious clean label bone broth packaged in a 10 oz. heat-and-sip cup. Simmered for more than 30 hours, the grass-fed, organic beef bone stock is spiced perfectly with shiitake mushrooms and ginger. Nona Lim Shiitake Beef Bone Broth makes a healthy, attractive addition to meals with all the benefits and superior flavor of on-trend slow food.

    PepsiCo Foodservice
    Naked Bars
    The new Naked Bars are a game-changing line of chilled fruit, nut and veggie bars packed with high-quality ingredients, including real fruits and vegetables you can see. Offering the convenient nutrition and delicious taste for which Naked is known, the bars contain no preservatives, are excellent sources of vitamins A, C, E and iron and are verified by the Non-GMO Project.

    Pete's Living Greens
    Salicornia or “Sea Beans”
    Sea bean enthusiasts love the normally foraged green—related to amaranth—for its signature crunch, intensely salty sea flavor and grassy asparagus aftertaste. Pete’s Living Greens has developed hydroponically greenhouse grown sea beans with roots attached for extended freshness and quality, bringing this coastal farmer’s market delicacy to restaurants everywhere.

    Sabatino Tartufi
    Truffle Soy Sauce
    This truly unique take on traditional soy sauce adds the luxurious taste of truffles for a heightened umami experience. Truffle soy sauce can transform a traditional dish into something a bit more interesting, creating new flavor profiles for rice, sushi, dumplings, edamame, marinades and more.

    Seascape Foods
    French Fried Butter Beans
    The ever-popular butter bean meets the best-loved french fry. Huge butter beans, battered and fried make for a crunchy, protein-packed alternative to french fries. A perfect addition to meals, French Fried Butter Beans also make a healthier alternative side dish.

    Seascape Foods
    Fresh Vegetable Falafel
    This product adds vegetables to the traditional chickpea falafel recipe to arrive at an authentic-tasting, moist product that needs no sauce. Appealing to the falafel aficionado or a newbie, these frozen falafels are quick to prepare and pack nutritional punch.

    Smart Flour FoodsTM
    Gluten Free Hoagie Roll
    Smart Flour Foods™ offers a sandwich roll made with Smart Flour, delivering a high quality, premium eating experience intended for both hot and cold applications. They are pre-sliced, shipped frozen and have a seven-day ambient shelf life.

    SomPriya Fine Spirits, LLC
    SomruS Original
    The world’s most awarded cream liqueur blends handcrafted rum with cardamom, saffron, almond, pistachio and rose for an exotic tasting spirit. An Indian-inspired liqueur named for the elusive “nectar of the gods,” SomruS Original shines on its own, mixed in a beverage, baked into dessert or even added to a cup of tea for a decadent hard chai latte.

    Sud’n’Sol
    Pepper Spread
    With ingredients sourced from the Mediterranean region, this delicious pepper spread stands out for its 100% clean label ingredients and bright, homemade taste. Its smooth, colorful and addictive blend of roasted red peppers and Mediterranean spices will add distinction to many dishes, from soups, sauces, dips and spreads.

    Sud’n’Sol
    Tomato Spread
    Made from Sud’n’Sol’s own roasted red tomatoes, this spread captures the flavors of the Mediterranean in a smooth, all-natural spread, dip, sauce or even soup base. Delivered ready to serve and easy to use, it adds a fresh homemade taste to any number of dishes.

    Sweet Street
    Manifesto® Gluten-Free Brownie, individually wrapped
    Made with dark Honduran chocolate sourced from a women’s cocoa collective, a proprietary own gluten-free flour mix, and cage-free eggs, this fudgy brownie tastes divine. Even better, diners will love that it supports the advancement of the farmers, their families and their village.

    The Eli’s Cheesecake Company
    Florentine Honey Almond Bar
    Handmade in small batches, this decadent, chef-created bar combines sliced almonds drenched in a housemade honey glaze and Eli’s signature all-butter shortbread cookie crust. Eli’s honey is harvested by students from The Chicago High School for Agricultural Sciences. Proceeds from honey sales fund college scholarships for deserving high school seniors.

    Venice Bakery
    Gluten-Free Low Carb Cauliflower Pizza Crust
    This slightly chewy, fluffy ready-to-cook pizza crust is a healthy alternative base for the ever-popular pizza. One 10” crust packs 26g of protein and only 3g of net carbs per serving, appealing to consumer demand for high protein foods without sacrificing flavor.

    Venice Bakery
    Plant Based Gluten-Free Crusts (Broccoli Cheddar and Seasoned Cauliflower)
    Taking vegetable-based pizza crusts to the next level, Venice Bakery has brought two tasty additions to the market: A broccoli and cheese crust that evokes fried cheese, with subtle notes of broccoli and cracked black pepper, and a seasoned cauliflower crust with a crispy, lightly cheesy, satisfying bite.

    Wagshal’s Imports
    Minioliva™
    Exclusively from Alcalá Oliva™, the family-run Spanish olive oil company, this elegant olive-shaped package adds to the market a unique dripless single-serving package that is easier to open than a small bottle. Customers will appreciate the variety of flavors and remember the distinctive experience.

    Weston Foods Foodservice
    ACE Bakery® Mini Schiacciatas
    ACE Bakery® Mini Schiacciatas are premium Tuscan flatbreads. One-inch thick and pre-sliced, they can become operators’ new sandwich workhorse, and are versatile enough to double as the foundation for an authentic flatbread, an open-face sandwich or even a folded taco.

    Wild Flour Bakery
    Gourmet Gluten-Free Cookie Dough
    This gluten-free frozen cookie dough can be baked into cookies and desserts that are soft-baked or crisp. By altering the add-ins, spices or technique, chefs can easily make dozens of homemade desserts whose taste and texture diners will love.

    The FABI Award recipients are chosen by an independent panel of expert judges. They come from across foodservice and represent some of the industry’s most well-known brands and organizations. The 2018 FABI judges are:

    • Timothy J. Dietzler, Director of Dining Services, Villanova University
    • Lori Estrada, Senior Vice President of R&D, Wendy’s
    • Christopher Koetke, CEC, CCE, HAAC, Vice President, Category Management, Culinary Art, The School of Culinary Arts, Kendall College
    • John Li, Group Vice President, Bloomin’ Brands
    • Robin Rosenberg, Vice President, Chef de Cuisine, Levy Restaurants
    • Lee Ann Shaw, Global Procurement Director, Hot Beverages and Snacks, Aramark
    • Bret Thorn, Senior Food & Beverage Editor, Nation’s Restaurant News; Senior Food Editor, Restaurant Hospitality

    As the global restaurant and hospitality industry’s premier trade show, NRA Show brings together more restaurant and hospitality buyers and equipment manufacturers than any other industry event. To register, please visit http://Restaurant.org/Show. For more information about the FABI Award program and this year's award recipients, visit http://Restaurant.org/Show/FABI.

    ###

    Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises one million restaurant and foodservice outlets and a workforce of more than 14 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry's largest annual trade show (NRA Show May 19-22, 2018, in Chicago); leading food safety training and certification program (ServSafe); and a unique career-building high school program (the NRAEF's ProStart). For more information, visit Restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

    - ASIA TODAY News Global Distribution http://www.AsiaToday.com

     
     
    Singapore Equity Crowdfunding Platform FundedHere Raises Capital for F&B Mobile Ordering and Payments App Waitrr
     
    JCN Newswire
    Apr 18, 2018
    Category:

    SINGAPORE - (ACN Newswire) - Local crowdfunding platform FundedHere has raised a significant amount of capital for homegrown Waitrr - a first-of-its-kind 'mobile waiter' app which automates food orders to eliminate users' wait times when dining in restaurants or ordering takeaway food - in an oversubscribed 30-day campaign that surpassed its initial target.

    Waitrr's campaign was funded by 12 registered FundedHere investors including reputable Singaporean investors Andy Lim, Founder and Chairman of private equity firm Tembusu Partners, and Steve Kek, CEO of OMG Venture. It is FundedHere's third oversubscribed campaign in recent months, following the platform's raise of S$516,000 for medtech start-up AEvice Health and S$300,000 for clean tech start-up EcoWorth Tech end-2017.

    Waitrr speeds up services in restaurants across Singapore by letting diners order food and make instant payments on their smartphone devices. The app contains the full menu of its onboarded restaurants and orders on the app go directly to the kitchen. Staff can focus on preparing and serving dishes to customers instead of taking orders and fetching bills, effectively reducing manual error and slashing processing times. Waitrr also offers a takeaway option for many restaurants - a favourite feature particularly during lunch peaks. Users order and pay for their desired meal whilst still in the office and just pick it up by the time they reach their desired restaurant without the need to queue.

    The app was conceptualised by Tim Wekezer for the 2015 INSEAD Venture Competition, where it won first place. It was registered as a company that same year and has since experienced consistent growth. It now boasts a user base of 15,000 customers and 110 restaurants.

    Commenting on the campaign, Mr. Wekezer, Founder and CEO of Waitrr, said: "We are thankful for the enthusiasm and support of the community at FundedHere, which both validates our business model and proves that we are on the right track with our product. We will put these investments to good use in our journey to improve restaurant service and create seamless dining experiences for all."

    Waitrr will use the funds from the campaign to ramp up end-user acquisition and promotions, develop new features and expand its business beyond Singapore. The company's future plans include leveraging synergies with sectors such as food delivery, e-payments, marketing, tourism and hospitality. Waitrr aims to become Asia's leading F&B mobile payments processor, as well as the industry's preferred point of reference for consumer data.

    Mr. Daniel Lin, Co-Founder and Executive Director of FundedHere, said: "Our team's mission is to provide investors in Singapore with opportunities to grow disruptive start-ups in need of alternative funding. We are pleased to have provided Waitrr a platform to reach out to the investor community and very much look forward to its next chapter of growth."

    Launched in March 2015, FundedHere is Singapore's first equity and debt-based crowdfunding platform. It obtained its Capital Market Services License from the Monetary Authority of Singapore in March 2016. Including Waitrr, it has helped 19 companies raise S$8.1 million in funding to date.

    About Waitrr

    Waitrr is a mobile ordering and payments solution that aims to create a seamless dining experience for our users and restaurant partners. Users can choose from a variety of over 110 F&B outlets across Singapore and order dine-in or takeaway food. Waitrr enables users to select, order and pay for their food in one go. For more information, visit:https://waitrr.com

    About FundedHere

    Launched in March 2015, FundedHere is a Singapore-headquartered equity- and lending- based crowdfunding platform targeting startups in Southeast Asia. In March 2016, it obtained its Capital Market Services License from the Monetary Authority of Singapore, permitting it to issue shares. To date, FundedHere has raised over S$8 million through 19 campaigns. For more information, visit:www.fundedhere.com

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    HKCEC set the benchmark of world class service for 80,000 international visitors to Art Basel in Hong Kong
     
    Apr 17, 2018
    Category:

    Hong Kong, 17 April 2018 --( ASIA TODAY )-- Hong Kong Convention and Exhibition Centre (Management) Limited (“HML”) took pride in the successful conclusion of Art Basel in Hong Kong, which was held at the Hong Kong Convention and Exhibition Centre (“HKCEC”) from 27 to 31 March. The HML team welcomed 80,000 private collectors, representatives, curators and trustees from over 100 leading international museums and institutions, as well as art lovers from around the world.

    Together with an additional 600 temporary supporting staff every day, the HML team of 950 professionals strived for enhancing the overall experience of Art Basel’s exhibitors and visitors. The fair's success is a true testament to the commitment and professionalism of the HML team in providing world class services in full support of the organiser, from event planning, crowd management, venue cleaning, catering to coat check service etc.

    The HML’s F&B team worked closely with the organiser to provide tailor made menus and services for the attendees of this fair, offering a range of Asian and Western cuisines across 11 restaurants and eateries, five VIP lounges with extensive menus, and 31 private events and functions by individual exhibitors and the organiser.

    Impressive figures illustrate the meticulous preparation. Over the five show days, the HML team served 11,684 glasses of wine, 11,557 cups of coffee among all kinds of beverages, and 63,190 food items including 11,200 charcuterie platters.

    At the same time, a total of 20,025 items were handled by the HML team and helpers at coat check.

    Closed on 31 March with strong sales recorded across all levels of the market, Art Basel's sixth edition in Hong Kong featured 248 premier galleries from 32 countries and regions. It is now one of the leading art fairs worldwide. With numerous gallery openings and an expanded programme of well-attended parallel events taking place throughout the city, the Art Basel week once again attracted international spotlight onto the HKCEC and Hong Kong's vibrant art scene.

    Photo caption / The HML’s strong in-house F&B team designed and provided tailor made menus and services for the attendees of Art Basel in Hong Kong, offering a range of Asian and Western cuisines.

    #####

    About the Hong Kong Convention and Exhibition Centre
    This award-winning 306,000 sqm building, first opened in 1988, offers 91,500 sqm of rentable space. An iconic Hong Kong landmark, the Hong Kong Convention and Exhibition Centre (‘HKCEC’) is located on a prime waterfront site in the central business district of Hong Kong. It is owned by the Hong Kong SAR Government and the Hong Kong Trade Development Council.

    About Hong Kong Convention and Exhibition Centre (Management) Limited
    Hong Kong Convention and Exhibition Centre (Management) Limited (‘HML’) is a professional private management and operating company responsible for providing day to day management for the HKCEC, where it oversees administration, marketing, booking, scheduling, event co-ordination, maintenance and security. It also manages food and beverage operations at the HKCEC, including restaurants and catering services. HML provides world-class services for users, visitors and guests of the HKCEC, a venue which has been consistently awarded the title of ‘Best Convention and Exhibition Centre in Asia’ by leading industry professionals. Over 1,100 events are held at the HKCEC every year, including exhibitions, conferences, corporate meetings, entertainment events, seminars and banquets. These events contribute significant economic benefits to the city, and help raise the international image of Hong Kong.

    HML is a member of NWS Holdings Limited. NWS Holdings Limited ("NWS Holdings", Hong Kong stock code: 659) is the infrastructure and service flagship of New World Development Company Limited (Hong Kong stock code: 17). It has diverse businesses and investments predominantly in Hong Kong and Mainland China, comprising toll roads, environmental management, port and logistics facilities, rail container terminals, commercial aircraft leasing, facilities management, healthcare services, construction and public transport. Please visitwww.nws.com.hk for details.

    Issued by Hong Kong Convention and Exhibition Centre (Management) Limited

    For further information, please contact:
    Miss Gloria Fong, Communications Manager
    Tel:+852 2582 7918
    E-mail: gloriafong@hkcec.com
    Website:www.hkcec.com
    - ASIA TODAY News Global Distribution http://www.AsiaToday.com