Issuu

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

ACH MONTH, COUNTLESS NEW RESTAURANTS OPEN THEIR DOORS as others fail. Despite continuing industry growth, many new restaurants struggle to succeed. Even established restaurants are challenged to stay open. These businesses may have great food and amazing service, yet some still face uncertain futures. Now, help has arrived for restaurant owners and managers! Food and Beverage Magazine’s Guide to Restaurant Success is written by an industry expert who has opened numerous restaurants and provided valuable restaurateur guidance in the role of a trusted consultant. This restaurant success guide provides vital information on how to protect the significant investment— sometimes ranging from $250,000 to $425,000— that’s required to open a restaurant and keep it running during the first six months. Author Michael Politz started his career with an ice cream business and went on to found a number of restaurants, a frozen food distribution business, a restaurant consulting service, and a respected online magazine for the food and beverage industry. Politz shares his extensive knowledge gained through both success and failure. With his indispensable guide, you can easily double-check to make sure you’re doing things right. Get guidance from a restaurant owner’s handbook of what to do and not do Refer to handy tips and checklists that help you launch your business Discover insight into the triumphs of Wolfgang Puck, Bobby Flay, Emeril Lagasse, and more Gain food industry knowledge with a comprehensive restaurant how-to guide Whether you want to open a burger joint or a fine dining restaurant, this advice-filled resource will help you cover all the details that make a difference. You’ll be better prepared before, during, and after your restaurant launch! Set your establishment up for rave reviews with Food and Beverage Magazine’s Guide to Restaurant Success.

MICHAEL POLITZ is the founder and publisher of Food & Beverage Magazine, the leading online magazine and resource in the industry. Michael has developed and branded multiple celebrity bar and nightlife concepts, and has consulted for Fortune 500 Companies such as Hallmark and Safeway Foods. Michael was recognized as one of Entrepreneur Magazine’s Top Forty Executives Under 40.

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

AVAILABLE WHEREVER BOOKS AND EBOOKS ARE SOLD

AUGUST ISSUE 2026 COVER/MAGE David Mkhitaryan, Owner of Angry Chickz PUBLISHER MICHAEL POLITZ Michael@fbmagazine.com DIRECTOR & EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com ACCOUNT MANAGERS SHELBY POLITZ Shelby.Politz@fbmagazine.co AMY MONTANO Amy.Montano@fbmagazine.co LEAD DIGITAL COMPLIANCE OFFICER LISA NORQUIST lisa.norquist@fbmagazine.co TRADESHOW EDITOR MICHELE TELL Michele@proofawards.com CONTRIBUTING EDITORS MICHAEL PO LITZ

CONTRIBUTING WRITERS AMY MONTANO SHELBY POLITZ ETHAN BALSAMO

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

Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food&: Beverage J\fagazine® and distinctive logo are trademarks owned by Beautiful People. LLC. ·'fb!Ol.com" is a trademark of Beautiful People, LLC. No part of this electronic magazine may be reproduced without the wriuen consent of Food 8.:. Beverage Magazine. Requests for permission should be directed to: Lauren.Kane@fbmagazine.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Food & Beverage Magazine is not affiliated with any other food and beverage or hospitality publication.

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Page 4 | Food & Beverage Magazine v August Issue 2026

August Issue 2026 v Food & Beverage Magazine | Page 5

VISION, GRIT, AND HOT CHICKEN:

The David Mkhitaryan Story From a three-day notice to 45 restaurants and a $100M restaurant empire. David Mkhitaryan built Angry Chickz into one of the most compelling restaurant brands in America on nothing but instinct, obsession, and heat The real curriculum started in the kitchen. David Mkhitaryan grew up in Los Angeles, the son of a restaurateur. He moved to Fresno at 18, and by the time most kids his age were navigating high school, he was already navigating the line. The pace of service. The math of prep. The almost physical sensation of a kitchen finding its rhythm on a Saturday night. He dropped out of high school and stayed in the restaurant. Not because he had no other options, but because he had already found the only one that interested him. On weekends, he and his friends drove all over, chasing the most interesting food they could find. They saved their money and spent it wherever something new was happening, not to be seen, but to taste. To study. David wanted to know what made a dish stay with you after you left, what created food that people craved. He was asking that question years before the industry had a word for the kind of person asking it.

Page 6 | Food & Beverage Magazine v August Issue 2026

THE RISK THAT CHANGES EVERYTHING At 28, after multiple failed attempts at entrepreneurship in Fresno, he moved back to Los Angeles with his wife and their one-year-old child. He invested his life savings into a small restaurant in east Hollywood. No investors. No safety net. Barely enough to move into a one-bedroom apartment to pursue his dream. He started simple, borrowing menu items from his father’s kitchen, built around flavors that felt personal. Coupled with authenticity and discipline, it still struggled and eventually closed. David found himself at a crossroads familiar to many operators, until a buyer came forward to buy the restaurant. Would he take the exit and move on or was he going to give it one more try? He declined. What came next would not look like anything he had done before.

THE DISH HE COULD NOT FORGET David had always had an appetite for heat, the kind of spice that announces itself and lingers. So, when he first encountered Nashville hot chicken, the effect was less discovery than recognition. This was the dish. Not to replicate, but to inhabit, to pull apart and rebuild according to his own instincts and the palate he had spent two decades sharpening.

August Issue 2026 v Food & Beverage Magazine | Page 7

He tested obsessively. He adjusted. He threw out what was not working and went back to the beginning until what remained was exactly what he intended. The resulting menu was seven items built around chicken tenders, with a heat scale running from Country, which carries no spice at all, to Angry, a level so committed to its name that ordering it requires a signed liability waiver. The simplicity was not a limitation. It was the argument. Do a few things with total conviction and let the food make the case.

THREE PEOPLE, A BABY, AND A LINE AROUND THE BLOCK In those early weeks, the storefront was quiet. David worked the line. His wife ran the register. His best friend stepped in to help. Led by passion and grit, they worked 14-hour days, seven days a week to pursue David’s dream. Their one-yearold occupied a playpen in the back office. They kept their heads down and cooked the same food the same way every day.

Page 8 | Food & Beverage Magazine v August Issue 2026

Then the Instagram posts started to move. Not algorithmically, not through paid promotion, but the way food travels when it is genuinely worth eating. People tagged friends. Friends showed up. One morning David arrived and there was a line out the door. The three of them handled it. There was no other option, and no one present was looking for one.

RUNNING OUT OF PEOPLE TO CALL As locations multiplied across Los Angeles, David did what founders with deep roots in family tend to do. He staffed with people he trusted, family, close friends, people whose character he already knew. It was a practical solution and a natural one for a brand built on personal loyalty rather than corporate systems.

“I’m very intentional in our growth, I want to build something sustainable instead of trying to be the fastest-growing brand.” - David

THE STRATEGY NOBODY ELSE WAS RUNNING When Angry Chickz began expanding beyond Southern California, David made a deliberate choice to go where other brands were not. He opened in Fresno. He targeted markets that the major chains had either overlooked or written off, communities with real appetite and no adequate answer to it yet. What he understood, and what those openings confirmed, is that an underserved market does not just welcome something new. It becomes evangelical about it. There is a loyalty available in communities that have been consistently passed over that saturated urban markets, with their endless rotation of options and their short attention spans, simply cannot offer. By the time a national competitor arrives in one of these cities, Angry Chickz

August Issue 2026 v Food & Beverage Magazine | Page 9

has already been there, already built the relationship, and has already become the answer to a question that the community has been asking for years. “I’m very intentional in our growth,” David has said. “I want to build something sustainable instead of trying to be the fastestgrowing brand.” From Los Angeles, the brand extended into other cities—Fresno, Bakersfield, Sacramento, Visalia, San Jose—before expanding into Nevada, Arizona, and Texas. Saratoga Investment Corp. subsequently invested to fuel national expansion, helping position the brand to reach 60 restaurants across seven states, approximately $135 million in sales and over 1,300 employees in the year ahead. With 350 employees across 18 restaurants, David knew he needed to find help outside of his family and friends. In late 2022, he brought in Peter Tremblay as COO. Tremblay arrived with the kind of operational experience that transforms a collection of successful restaurants into a scalable company. The next chapter required a different kind of team, and David was clear-eyed enough to build one.

The Founder Who Did Not Disappear There is a version of this story where David Mkhitaryan, having built something real, hands it to a management team and recedes into ownership. That is not the story he is writing. Despite the brand’s growth, David remains the sole owner of Angry Chickz, retaining 100 percent ownership while continuing to lead the company as CEO. That presence is not incidental to what Angry Chickz is. It is the reason the brand feels like something a person built rather than something a committee approved. A high school dropout who spent his teenage years studying restaurants the way other kids studied for exams, who does not walk away even when it means moving in with relatives in Los Angeles to keep the dream alive and give it one more try. He stays in it. He keeps cooking.

Long before Angry Chickz became a brand, it was a bet David Mkhitaryan kept making on himself.

Page 10 | Food & Beverage Magazine v August Issue 2026

August Issue 2026 v Food & Beverage Magazine | Page 11

MUSIC MATTERS TO YOUR CUSTOMERS NEW STUDY CONFIRMS MUSIC CAN INCREASE REVENUE AND BUILD CUSTOMER LOYALTY

89%

OF MILLENNIALS SAID THAT GOOD MUSIC MAKES A MORE MEMORABLE EXPERIENCE

NEARLY

86%

70%

WOULD RECOMMEND THE ESTABLISHMENT IF THEY ENJOY THE MUSIC

86%

WOULD RETURN TO AN ESTABLISHMENT IF THEY LIKED THE FEATURED LIVE MUSIC

80%

OF MILLENNIALS SAID THAT HAVING NO MUSIC NEGATIVELY IMPACTS THEIR EXPERIENCE

SAY THAT MOST OF THE RESTAURANTS AND BARS THEY FREQUENT HAVE MUSIC PLAYING

IF GOOD MUSIC IS PLAYING FOR MORE INFORMATION ON HOW TO OBTAIN A BMI MUSIC LICENSE, PLEASE VISIT WWW.BMI.COM/EDE

NEARLY 80% WILL STAY LONGER

NEARLY 60% WILL BUY MORE FOOD OR DRINKS

70% MILLENNIALS 63% GEN X 56% GEN Z

BAR AND RESTAURANT OWNERS WEIGH IN

“

CHECK AVERAGE TENDS TO GO UP 5 TO 10% JUST BECAUSE PEOPLE ARE GETTING THAT 2ND OR 3RD DRINK. REVENUES HAVE JUMPED ALMOST 25% ON THE NIGHTS THAT WE HAVE LIVE MUSIC. -BRIAN BREWERY OWNER, COLORADO AND UTAH

”

“

WITH LIVE MUSIC (…) THERE WERE MORE LIQUOR SALES, AND THAT’S A 75% PROFIT MARGIN. -THOMAS OWNER, FAMILY ITALIAN RESTAURANT ATLANTA, GA

”

“

THE MORE UPBEAT, THE BETTER CHANCE FOR AN UPSELL, THE BETTER CHANCE THEY WANT TO STAY A LITTLE LONGER.

-CHRISTOPHER VINEYARD OWNER AND TASTING ROOM OPERATOR LOS ANGELES, CA

”

TO VIEW THE COMPLETE SURVEY, VISIT https://www.bmi.com/pdfs/publications/2023/bmi-value-music--research-analysis.pdf * A QUANTITATIVE ONLINE STUDY BY BMI AND NATIONAL RESEARCH GROUP (NRG) WAS ANSWERED BY 1,000 NATIONALLY REPRESENTATIVE PEOPLE AGE 21+ WHO REGULARLY VISIT EDES (AT LEAST 3X PER MONTH). TO REPRESENT THE B2B PERSPECTIVE, NRG CONDUCTED SIX IN-DEPTH-INTERVIEWS WITH OWNERS, OPERATORS AND MANAGERS OF BARS AND RESTAURANTS.

FALL

FOOD & BEVERAGE W E E K

Real Discovery Across Categories BRINGING TOGETHER THE BEST IN FOOD & BEVERAGE INNOVATION

Sav Thee Dat e!

Speed up product discovery and buying decisions with one-on-one meetings that matter. ECRM Fall Food & Beverage Week connects buyers and brands across categories—so you get broader exposure, faster.

FALL FOOD & BEVERAGE WEEK SESSIONS: September 27-30, 2026 | Dallas, Texas ■ Deli, Dairy, & Bakery ■ Natural, Organic, Plant-Based & Gluten Free ■ Next-Gen Campus Dining ■ Foodservice & Menu Innovation

■ Foodservice Technology, Equipment & Supplies ■ Frozen Foods ■ Meat & Seafood

FIND OUT MORE

AUGUST ISSUE 2026 COVER/MAGE Meagan Good, Nebula9 PUBLISHER MICHAEL POLITZ Michael@fbmagazine.com DIRECTOR & EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com ACCOUNT MANAGERS SHELBY POLITZ Shelby.Politz@fbmagazine.co AMY MONTANO Amy.Montano@fbmagazine.co LEAD DIGITAL COMPLIANCE OFFICER LISA NORQUIST lisa.norquist@fbmagazine.co TRADESHOW EDITOR MICHELE TELL Michele@proofawards.com CONTRIBUTING EDITORS MICHAEL PO LITZ

CONTRIBUTING WRITERS AMY MONTANO SHELBY POLITZ ETHAN BALSAMO

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

PAGE 5

VISIONARY COVER

Contents August 2026

Inside this issue 5

Visionary Cover

Meagan Good

Spirit News

El Cristiano

Hospitality News

Black Tap NY

Spirit News

Acosta Tequila

Case Study

Stravito x Givaudan

Event Highlights

Sushi by Bou’s Live Tuna Cutting Series

Event Highlights

National Chicken Tender Day

Event Highlights

Jameson Celebrated the Summer of Soccer

Beverage News

Page 3 | Food & Beverage Magazine v August Issue 2026

Hospitality News

The Addison

Event Highlights

Katsuya Brentwood

Brewery News

Paskenta Mad River Brewing

Editor’s Top Pick

Summer Dining Hot List

Beverage News

Lotus Plant Power

Editor’s Top Pick

Excellence in Plant-Based

Innovation Cover

Angry Chicks: David Mkhitaryan

PAGE 37

31 PAGE

PAGE 49

PAGE 3 3

August Issue 2026 v Food & Beverage Magazine | Page 4

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August Issue 2026 v Food & Beverage Magazine | Page 6

The New Standard for Spirited Wellness Nebula9 Spirits is not positioning itself as another celebrity-backed cocktail company. Led by founder Keith Davis and elevated by Meagan Good’s genuine passion for the product, the brand is redefining how today’s consumers drink, celebrate, and choose what goes in their glass. By Lauren Kane

The spirits industry is undergoing a meaningful reset. For years, premiumization was defined by bottle design, price point, celebrity alignment, and the promise of luxury poured over ice. Today, the conversation has shifted. Consumers are still seeking celebration, flavor, and social connection, but they are also asking sharper questions about ingredients, sugar, moderation, transparency, and how a drink fits into the way they actually live. Nebula9 arrives squarely within that cultural shift, but with a point of view that feels more developed than the average ingredient-conscious beverage claim. The brand is not asking consumers

to abandon pleasure in favor of discipline. Instead, it is building a new

conversation around what it means to drink with more intention. Crafted with premium potato vodka, and formulated with no added sugar, as the first artisanal vodka to be infused with organic apple cider vinegar, Nebula9 is positioning itself as a premium spirits brand for consumers who want the experience of a cocktail without feeling disconnected from the wellness-minded choices they make everywhere else.

Page 7 | Food & Beverage Magazine v August Issue 2026

For Meagan Good, that distinction is what made the brand

That kind of organic relationship matters in a category where

feel personal from the beginning. Her introduction to Nebula9

consumers have become increasingly fluent in the difference

did not happen in a boardroom or through a traditional

between true involvement and surface-level promotion. Good

endorsement pitch. It started with a conversation with

is not approaching Nebula9 as a borrowed brand story. She

founder Keith Davis at a baseball game, where the discussion

speaks about it through the lens of her own life, her own

quickly moved from product to purpose. The ingredients

commitment to fitness and wellness, and her own desire to

caught her attention first: the apple cider vinegar, the plant-

enjoy celebration without abandoning intention. “I’ll be 45 in

based sweeteners, the potato vodka, and real fruit juice, the

August, and I want my body to take me everywhere that God

intentional formulation. The taste is what made her believe it.

plans for me to go,” she says. “I still want to have a great time, but I want to be health-conscious.”

“I tasted it, and I was like, ‘Wow, this is actually really, really good and something that I would just get on my own,’” Good

That balance sits at the center of Nebula9’s identity. The

says. That moment turned into something larger after Davis

brand’s guiding message, “drink less, enjoy more,” could

brought Nebula9 to her Halloween party and watched the

easily be mistaken for a slogan, but Davis frames it as a

product become an immediate guest favorite. Now, Good

philosophy rooted in moderation and quality. “It’s about being

says the brand has become part of her own routine. “When I

more intentional with the experience,” he says. “It’s not about

travel, I bring my own can with me in a cold bag.”

encouraging people to drink more because a product has better ingredients; it’s about choosing something thoughtfully and enjoying it socially.”

August Issue 2026 v Food & Beverage Magazine | Page 8

For Davis, that idea was not a reaction to a trend. It was the foundation of the company from the start. He first began developing the concept more than a decade ago, long before the current wave of functional beverages, low sugar cocktails, wellness adjacent spirits, and mindful drinking movements became dominant forces in the marketplace. “When I came up with the idea 11 years ago, I wanted to create a more intentional alternative for consumers who were mindful of ingredients, sugar, quality, and moderation.” Davis said, “Those considerations shaped the product from the beginning.” Nebula9’s most distinctive ingredient is organic apple cider vinegar, a formulation choice that immediately separates it from traditional vodka-based cocktails and ready-to-drink products. For Good, the ingredient already had a place in her personal wellness routine before she ever encountered it in a spirit. “I’m a real big get up in the morning and have apple cider vinegar to start the day,” she says. When she learned Nebula9 had built apple cider vinegar into the formula, it gave the product a point of difference that felt both familiar and unexpected. “It also changes the flavor profile, which for some reason just gives it an incredible kick.” That kick is important. In the better-for-you category, intention only carries a brand so far. Flavor ultimately determines whether a product moves from trial to loyalty, from shelf curiosity to repeat purchase. Nebula9 has been deliberate about making the product enjoyable in the simplest possible

Page 9 | Food & Beverage Magazine v August Issue 2026

way. Good’s favorite is pineapple passion fruit, poured over ice without complication. “When it says ready to drink, it’s ready to drink,” she says. “I just put it on top of ice.” Davis gravitates toward grape and pineapple, even mixing them into a cocktail he calls “Heaven in the Mouth.” His description captures the brand’s larger ambition. Nebula9 is built to be functional, but not clinical; premium, but not intimidating; thoughtful, but still joyful. “We literally formulated these drinks and different flavors to appeal to all people, all walks of life,” he says. “That’s why on our can it says Neb9 for all humankind because we truly have something for everybody.” That broad appeal is where Nebula9 becomes especially interesting for the food and beverage industry. For restaurants, bars, hotels, retailers, event spaces, and hospitality operators, the product is not limited to one use case. It can be served chilled, poured over ice, incorporated into cocktails, positioned as a premium ready-to-drink option, or used as a mixer that brings both flavor and a clear consumer story to the menu. At 9% ABV, with two shots per can, Nebula9 delivers the strength and balance consumers expect from a premium cocktail. The format makes it equally compelling for at-home entertaining and professional hospitality. Consumers can simply pour it over ice for a convenient craft cocktail, while bartenders can quickly transform it into a signature serve with fresh garnishes, herbs, or citrus, creating an elevated cocktail experience with greater speed and consistency. “For operators, Nebula9 gives them a differentiated product with a clear consumer story,” Davis says. “The ingredients create the initial conversation, but the taste and the

August Issue 2026 v Food & Beverage Magazine | Page 10

versatility are what earn repeat business.” In a high-volume hospitality environment, that combination is valuable. Operators are being asked to meet consumers where they are, and today’s beverage guest is often looking for something that feels lighter, more intentional, more ingredient aware, and still social. Nebula9 also carries another important layer as an independently owned spirits brand founded by Davis. In an industry where access to capital, national distribution, and shelf space often determine which brands have the opportunity to scale, building an

independent

company

requires

persistence,

strategic

partnerships, and a product that consistently earns its place in the market. Good recognizes the significance of that journey, but both she and Davis are clear that the product must always lead. “We’re proud to be building an independent company,” Davis says. “At the end of the day, consumers may discover your story, but they’re only coming back if they genuinely love what’s in the can.” That statement captures one of the brand’s strongest strategic positions. Nebula9 does not flatten itself into a single narrative.

It is founder-led, culturally aware, wellness-minded, flavordriven, and commercially focused. Its identity can open the door, but the liquid has to keep it open. Good’s partnership strengthens that positioning because it is rooted in alignment rather than optics. Davis is clear about the distinction. “Meagan didn’t come to Nebula9 as a paid spokesperson,” he says. “She took the time to understand the product, the ingredients, the purpose behind the company, and the people building it.” To Davis, Good’s decision to become an equity partner validates the brand’s deeper purpose. “We weren’t just looking for a celebrity to stand alongside and hold a bottle or a can. We wanted a partner who believed in what we were building and could help shape where the company goes.” Good’s connection to Nebula9 is also deeply tied to purpose. She speaks about wellness not as image maintenance, but as a long-term responsibility to herself, her future, and the people watching her choices. “Everything that I get involved with has to be something that’s close to my heart,” she says. “It has to be something that I really believe in.” For her, Nebula9 is aligned with a broader lifestyle centered on fitness, wellness, family, faith, and being able to participate fully in life without feeling like celebration has to come at the expense of care.

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That is where Nebula9 feels timely. The modern drinker is not necessarily rejecting alcohol; many are simply rejecting excess as the default. They want cleaner ingredient panels, lower sugar options, products that feel thoughtful, and brands that speak honestly about moderation. Nebula9 is not positioning alcohol as wellness. It is positioning better choices as possible within the social drinking occasions that already exist. Davis puts it plainly in what may be the clearest statement of the brand’s future. “Nebula9 is not a celebrity product or a marketing concept built around one unusual ingredient,” he says. “It is a thoughtfully developed premium cocktail created for people who still enjoy social experiences but are paying closer attention to quality ingredients and intention.” That clarity is essential as Nebula9 looks ahead. As the company closes its Series A funding round, the brand has already successfully piloted in Costco and Target, launched in Jamaica, is in conversations with distributors in Europe, South Africa, and Nigeria, and is building toward deeper expansion in the United States. Davis also shared that the company is developing a nonalcoholic product, signaling that Nebula9’s larger future may extend beyond spirits into a broader wellness beverage platform. For the trade, that makes Nebula9 more than a single product to watch. It is a brand sitting at the convergence of multiple category movements: premium ready-to-drink cocktails, functional

ingredients,

mindful

consumption,

cultural

relevance, and demand for products that can translate across retail, hospitality, nightlife, events, and at-home occasions. It has the consumer story operators need, the versatility beverage programs can use, and the founder’s passion that gives the brand staying power beyond trend cycles. Good sees the potential in even larger terms. “I really truly believe that Nebula9 is a juggernaut of a revolution of how people go about drinking,” she says. It is a bold statement, but one that reflects the way the category is moving. Consumers are not simply asking what is in the can. They are asking who made it, why it exists, how it tastes, and whether it belongs in the life they are trying to build. Nebula9’s answer is clear. Drink with intention. Choose better where better is possible. Keep the celebration, but raise the standard. Contact the Nebula9 team at hello@nebula9vodka.com August Issue 2026 v Food & Beverage Magazine | Page 12

LEMUST.COM

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H I G H L I G H T

National

F O R

DAY

Page 15 | Food & Beverage Magazine v August Issue 2026

Crafted from 100% Blue Weber agave, El Cristiano celebrated National Tequila Day by highlighting its award-winning portfolio of ultra-premium tequilas, including its standout Extra Añejo Black A complex, and beautifully aged, the expression offered tequila enthusiasts a refined sipping experience that showcased the craftsmanship behind

Throughout the celebratory national holiday, avid tequila drinkers experienced El Cristiano at select hospitality destinations across California. At Escuela Taqueria in Los Angeles’ Fairfax neighborhood, guests enjoyed the signature El Cristiano Cucumber Margarita or signature Paloma alongside the restaurant’s modern interpretation of Mexican street food. Known for its handmade tortillas, bold flavors, and approachable yet elevated take on taqueria classics, Escuela provided a natural pairing for El Cristiano’s portfolio. The restaurant’s vibrant atmosphere and focus on quality ingredients created

As part of the celebration, El Cristiano highlighted a seasonal watermelon tequila cocktail featuring its signature Reposado. The refreshing summer-inspired serve combined bright fruit flavors with the smooth character of the tequila for an elevated warm-weather cocktail experience.

an ideal setting for guests to enjoy the tequila neat, in cocktails, or alongside signature dishes. https:// www.escuelataqueriala.com/menu-1 At Spago Beverly Hills, guests experienced El Cristiano at one of Beverly Hills’ most iconic culinary destinations, where the tequila complemented the restaurant’s renowned hospitality experience

WATERMELON EL CRISTIANO COCKTAIL 1.5 oz El Cristiano Reposado Tequila 2 oz fresh watermelon juice

and refined approach to dining. Pipino’s Revenge cocktail sits as a favorite on their menu, made with El Cristiano Blanco, cucumber, basil, and lime. Santo Mezcal in Santa Barbara and Westlake Village also featured El Cristiano as part of their agavefocused beverage programs, showcasing the spirit alongside menus inspired by the flavors and traditions of Mexico.

0.5 oz Aperol 0.75 oz fresh lime juice 0.5 oz agave syrup

Beyond restaurant experiences, Yaamava’ Resort & Casino in San Bernardino celebrated National Tequila Day Weekend with its “Más Tequila Por Favor” experience on July 25, featuring El Cristiano as part of the festivities.

The cocktail was shaken with ice and strained into a Tajín-rimmed glass over fresh ice, then finished with a watermelon wedge garnish for a vibrant National Tequila Day serve.

For those celebrating at home, El Cristiano also offered a National Tequila Day Combo Pack through Keg N Bottle, featuring all four expressions in the portfolio along with a limited-time trucker hat offer, while supplies lasted. The collection allowed tequila enthusiasts to explore the full range of El Cristiano expressions and continue the celebration beyond the holiday. Visit El Cristiano online at www.el-cristiano.com

August Issue 2026 v Food & Beverage Magazine | Page 16

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BLACK TAP NY

Introduces Their New Crazy Sundaes For National Ice Cream Day

Black Tap is taking dessert indulgence to new heights in New York City with the introduction of

three

towering

CrazySundae

flavors,

oversized decadent creations that combine premium ice cream, nostalgic flavors, and extravagant

toppings

into

one

shareable

dessert experience. Available for $23 each at the brand’s Midtown Manhattan location and SoHo location, the latest lineup continues Black Tap’s tradition of transforming classic American sweets

into

eye-catching

culinary creations.

Photo Credit: Courtesy of Black Tap

Page 17 | Food & Beverage Magazine v August Issue 2026

Leading the collection is the Strawberry Glazed CrazySundae, a colorful combination of creamy vanilla ice cream layered with sweet strawberry sauce, fresh strawberries, strawberry cake crumbs, whipped cream, and crowned with an entire glazed doughnut. The dessert delivers a playful balance of fresh fruit and bakery-inspired flavors while embracing the whimsical presentation that has become synonymous with the Black Tap brand. Chocolate enthusiasts can indulge in the Churro Hot Fudge CrazySundae, featuring vanilla ice cream layered with rich Mexican hot fudge and dulce de leche before being topped with crushed Cinnamon Toast Crunch cereal, warm churros, cinnamon sugar cookies, whipped cream, and a classic maraschino cherry. The result is a decadent dessert that combines warm spices, creamy textures, and nostalgic comfort food flavors in every bite. Rounding out the trio is the Cherry Bomb CrazySundae, inspired by the timeless pairing of cherry pie and vanilla ice cream. The sundae layers vanilla ice cream with tangy sour cherry sauce, cherry pie pieces, buttery pie crumble, whipped cream, and fresh cherries, creating a dessert that balances tart fruit with rich, creamy sweetness. Known worldwide for its larger-than-life dessert creations, Black Tap has built its reputation on delivering memorable dining experiences that blend bold American comfort food

with theatrical presentation. While the restaurant first gained international recognition for its iconic CrazyShake milkshakes, the new CrazySundaes continue that tradition by offering guests an equally impressive frozen dessert designed for sharing. Beyond dessert, Black Tap has become a destination for award-winning craft burgers, signature wings, and a vibrant atmosphere inspired by New York City’s street art, music, and culture. The restaurant’s playful approach to classic comfort food has earned a loyal following among both locals and visitors seeking one of the city’s most recognizable dining experiences. The CrazySundae has already launched nationally in Las Vegas at Venetian and in Nashville, with Dallas and Anaheim soon to follow. Whether celebrating a special occasion, cooling off during the summer months, or simply satisfying a sweet tooth, Black Tap’s newest CrazySundaes offer an indulgent finale to any meal while reinforcing the restaurant’s reputation for pushing dessert beyond the ordinary. Black Tap Midtown is located at 45 W. 35th Street, New York, NY and downtown in SoHo at 529 Broome Street. Reservations are available through OpenTable. For more information, visit BlackTap.com or follow @blacktap on Instagram and @ blacktapnyc on TikTok. August Issue 2026 v Food & Beverage Magazine | Page 18

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ACOSTA TEQUILA is redefining what modern luxury looks like By Lauren Kane // Food & Beverage Magazine

Luxury spirits have entered a new era. While prestige was once measured primarily by age statements, ornate bottles, and celebrity endorsements, today’s consumers are asking different questions. Where was it made? Who produced it? How was the agave grown? Is the story authentic? As premium tequila continues to dominate growth within the spirits industry, brands that prioritize craftsmanship over marketing are increasingly separating themselves from the crowd. Acosta Tequila is among a new generation of producers embracing that philosophy. Rather than chasing trends or relying on novelty, the brand has built its identity around traditional production methods, carefully sourced agave, and an appreciation for the agricultural heritage that has defined tequila for generations. Produced in the Highlands of Jalisco, where mineral-rich volcanic soils and higher elevations create ideal growing conditions, Acosta begins with fully mature Blue Weber agave that has spent years developing natural sugars before harvest. Patience remains one of the defining characteristics of exceptional tequila, and the quality of the finished spirit is largely determined long before production begins. Every decision in the field ultimately influences what reaches the bottle.

August Issue 2026 v Food & Beverage Magazine | Page 20

Increasingly, producers are recognizing that consumers appreciate spirits that retain a clear sense of place, allowing the quality of the raw ingredient to remain evident from the first sip through the finish. That agricultural focus has become increasingly important as global demand for premium tequila continues to accelerate. Consumers are becoming more knowledgeable about production methods, seeking transparency around sourcing, maturation, and distillation in much the same way wine enthusiasts have long evaluated vineyards and winemaking practices. The conversation surrounding tequila has shifted beyond cocktails and celebrity brands toward craftsmanship, terroir, and authenticity. Acosta positions itself comfortably within that evolution. The portfolio— including Joven, Reposado, Añejo, and Extra Añejo expressions— emphasizes balance rather than excess, allowing the character of the agave to remain the centerpiece throughout each style. The Joven showcases vibrant citrus, cooked agave, and fresh herbal notes that highlight the purity of the spirit. The Reposado introduces subtle vanilla, oak, and baking spice after resting in carefully selected barrels, while the Añejo develops greater richness without overwhelming the natural sweetness and minerality established during cultivation. The Extra Añejo further extends that depth, offering a more mature expression while preserving the elegance and agave-driven character at the heart of the portfolio. That restraint is intentional. Barrel influence should complement exceptional tequila, not disguise it. Increasingly, producers are recognizing that consumers appreciate spirits that retain a clear sense of place, allowing the quality of the raw ingredient to remain evident from the first sip through the finish. For restaurants and hospitality operators, this evolution has created new opportunities behind the bar. Premium tequila is no longer reserved for celebratory pours or margaritas alone. Beverage directors are incorporating additive-free, traditionally produced tequilas into curated tasting flights, spirit-forward cocktails, and elevated pairing menus designed to showcase the complexity of agave. Guests have become more willing to explore production methods, regional differences, and aging techniques, transforming tequila education into an important component of the hospitality experience.

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Acosta arrives at a time when that curiosity continues to grow.

patient aging. Those processes demand restraint, experience, and

The premium and ultra-premium tequila segments have outpaced

respect for the ingredient—qualities that continue to distinguish

nearly every other spirits category over the past several years, fueled

the world’s most respected producers regardless of scale.

by consumers seeking authenticity alongside quality. While the marketplace has become increasingly crowded, long-term success

For today’s hospitality industry, those values resonate more than

will likely belong to brands capable of delivering consistency while

ever. Consumers increasingly reward brands that demonstrate

remaining connected to the traditions that define the category.

substance over spectacle and authenticity over excess. They are looking for products with a clear point of view, supported by

That balance between heritage and modern luxury extends beyond

genuine craftsmanship rather than marketing narratives alone.

the liquid itself. Packaging has become an increasingly important expression of brand identity, particularly within premium spirits,

Acosta Tequila reflects that changing landscape. As the category

where the bottle often serves as the first introduction to the product.

continues evolving and premium tequila earns greater recognition

Acosta’s presentation reflects the same understated confidence

alongside the world’s finest whiskies, cognacs, and rums, producers

found throughout its portfolio, allowing craftsmanship rather than

committed to traditional methods and uncompromising quality

ornamentation to command attention.

are helping shape its future. Acosta is part of that conversation, offering a reminder that the finest expressions of tequila begin not

Behind every successful tequila lies an understanding that great

with the bottle, but with the land, the people, and the patience

spirits cannot be rushed. Agave requires years of cultivation before

required to transform exceptional agave into an enduring spirit.

harvest, careful cooking to unlock its natural sugars, disciplined fermentation, thoughtful distillation, and, where appropriate,

August Issue 2026 v Food & Beverage Magazine | Page 22

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Givaudan Accelerates Insight-Led Innovation with Stravito Case Study by Stravito x Givaudan

Givaudan’s Taste & Wellbeing Europe Marketing & Consumer & Sensory Insights (CSI) team plays a critical role in helping some of the world’s largest food and beverage brands develop products that align with evolving consumer preferences. Supporting categories that span beverages, dairy, sweet goods, savory, snacks, and wellness, the team relies on consumer, category, and sensory research to inform everything from flavor development to long-term innovation strategies. As the volume of available research continued to expand, however, accessing the right information quickly became an increasing challenge.

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The Challenge Like many global organizations, Givaudan found its research dispersed across multiple platforms, external providers, internal systems, shared folders, and individual teams. Responding to a customer brief often required employees to know not only where information was stored, but also who might have access to it. Valuable insights frequently existed somewhere within the organization, yet locating them consistently required significant time and effort. Givaudan needed a way to better leverage the knowledge it already possessed by creating a single, searchable destination for trusted insights.

The Solution After evaluating several vendors, Givaudan selected Stravito to serve as its centralized insights platform. The decision was based on several factors, including the platform’s intuitive user experience, rapid implementation, ability to integrate with existing research providers, strong customer support and continuous innovation, data confidentiality and security, and overall business value. The goal was to create a solution that employees across marketing, consumer and market insight and sensory could begin using with minimal training while making trusted research significantly easier to access. Central to that trust is Stravito’s Glass Box AI approach. Rather than presenting AI-generated answers as a black box, the platform grounds every insight in Givaudan’s own validated research, linking answers back to specific source material so teams can see the evidence behind a recommendation and deep dive into a specific subject rather than just the conclusion.

Valuable insights frequently existed somewhere within the organization, yet locating them consistently required significant time and effort.

Internally, the team named its Stravito platform “The Genie,” reflecting its ability to surface relevant research quickly and simplify access to existing knowledge across the organization

August Issue 2026 v Food & Beverage Magazine | Page 24

The Results The impact was measurable almost immediately. According to Givaudan, many projects now move three to ten times faster than before implementation, with research that previously required weeks to locate becoming accessible in days or hours through Stravito’s AI-powered search capabilities. Easier access to existing insights has also reduced duplicated work, allowing the CSI team to support more customer briefs while directing research resources toward new opportunities. The platform has strengthened collaboration throughout the organization as well. Whether supporting proactive innovation initiatives or responding to customer requests, marketing, consumer, market and sensory insights, now work from a shared foundation of consumer and market intelligence. Local teams are also able to better understand other markets of the region by accessing centralized research instead of relying solely on local expertise, leading to more informed internal discussions and greater confidence in customer conversations. Beyond measurable productivity gains, Givaudan views the platform as a way to create more time for higher-value work. By reducing the time employees spend searching for information and synthesizing research, teams can focus more attention on strategic thinking, creativity, and developing new ideas that ultimately benefit customers.

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Beyond measurable productivity gains, Givaudan views the platform as a way to create more time for higher-value work. Looking Ahead Today, Stravito is available to Givaudan’s regional and local Marketing and Consumer & Sensory Insights teams across Europe, Leadership views faster access to trusted insights as an increasingly important competitive advantage in an industry where consumer preferences, product development cycles, and innovation timelines continue to accelerate. For Givaudan, the value of Stravito extends beyond organizing research. It has transformed existing knowledge into a more accessible business asset, enabling teams to make faster, better-informed, and insight-driven decisions that drive innovation and uncover growth opportunities. In today’s food and beverage landscape, where speed and confidence are becoming just as important as creativity, that ability may prove to be one of the company’s most valuable competitive advantages.

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SUSHI BY BOU’S LIVE TUNA CUTTING SERIES Draws Sold-Out Crowds in Boca Raton, Florida and Downtown Manhattan Image Credit: Kenneth Lesley for Sushi by Bou and Beau Buzzelli

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Sushi by Bou continues to elevate the omakase dining experience with its signature Live Tuna Cutting Series, drawing sold-out crowds to recent events at its Boca Raton and Downtown Manhattan locations. Showcasing the artistry, precision, and centuries-old traditions of Japanese sushi craftsmanship, the immersive culinary experiences offered guests a rare opportunity to witness the live breakdown of massive Bluefin tuna before enjoying freshly prepared sushi just moments later. Held on June 30, 2026, at Sushi by Bou’s Boca Raton location at Royal Palm Place, guests gathered to watch the restaurant’s expert sushi chefs skillfully break down a 250-pound Bluefin Tuna in a live demonstration that highlighted the craftsmanship behind premium sushi preparation. Throughout the evening, flowing sake accompanied freshly prepared nigiri crafted from the day’s catch, allowing guests to experience the exceptional freshness and quality that defines Sushi by Bou’s omakase program.

The same evening, Sushi by Bou hosted another sold-out Tuna Cutting Ceremony at its newly opened Downtown Manhattan location inside The FIDI Hotel in New York City’s Financial District. There, chefs expertly broke down a 250-plus-pound Bluefin Tuna before an enthusiastic crowd of diners, transforming the traditional Japanese culinary practice into an engaging live performance that blended education, entertainment, and exceptional dining. At both locations, guests experienced the excitement of watching every section of the prized Bluefin Tuna carefully prepared before sampling premium cuts served as freshly crafted nigiri. The combination of live culinary theater, flowing sake, and intimate chef interaction created an unforgettable evening that showcased the meticulous skill and artistry behind authentic omakase dining.

August Issue 2026 v Food & Beverage Magazine | Page 28

The Live Tuna Cutting Series has become one of Sushi by Bou’s signature experiences, attracting food enthusiasts, sushi lovers, returning guests, and culinary insiders nationwide. More than a demonstration, each event offers an educational glimpse into Japanese sushi traditions while celebrating the importance of premium sourcing, expert knife skills, and the craftsmanship required to transform a whole Bluefin Tuna into an extraordinary dining experience. At the heart of every event remains Sushi by Bou’s acclaimed omakase concept. Meaning “I’ll leave it up to you,” omakase invites guests to place their trust in the chef’s expertise through a thoughtfully curated 12-course tasting featuring sustainably sourced seafood, seasonal specialties, and premium fish sourced from around the world. Served at intimate sushi counters seating between four and twelve guests, each experience emphasizes personalized hospitality while offering optional luxury enhancements such as wagyu, caviar, foie gras, truffle, and other elevated additions depending on the selected menu. Complementing the culinary experience is an extensive beverage program featuring signature cocktails, premium sake, and rare Japanese whiskies that pair seamlessly with each course. Combined with the brand’s distinctive speakeasy-inspired atmosphere, the result is a dining experience that continues to redefine modern omakase across the United States. With in-demand events in both South Florida and New York City, Sushi by Bou’s Live Tuna Cutting Series continues to demonstrate the growing popularity of immersive dining experiences that combine culinary education, world-class sushi, and interactive hospitality. As the brand expands nationally, these signature events remain a highlight for guests seeking an unforgettable evening centered around exceptional craftsmanship and premium seafood. Upcoming carving events include New York’s East Village, Washington D.C., Albany, NY, Nashville, TN, and Chicago, both locations. Sushi by Bou Boca Raton is located at 409 SE Mizner Blvd., Royal Palm Place, Boca Raton, FL. and Sushi by Bou Downtown FIDI is located at 11 Stone Street inside The FIDI Hotel in Manhattan’s Financial District. Reservations are available through SushiByBou. com, with Boca Raton reservations available on OpenTable and Downtown Manhattan reservations available on Resy. Follow @ sushibybou_ on Instagram for upcoming Tuna Cutting events and special programming.

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Omakase invites guests to place their trust in the chef’s expertise through a thoughtfully curated 12-course tasting featuring sustainably sourced seafood, seasonal specialties, and premium fish sourced from around the world.

WHERE FLAVOR MEETS PHILANTHROPHY

Supporting and Empowering Latino Youth in the U.S.

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

Photo Credit: Emeril Lagasse Foundation.

LEARN MORE. GET INVOLVED.

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

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

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TENDER CRUSH CELEBRATED

National Chicken Tender Day WITH FIRECRACKER TENDERS AND A YEAR OF SEASONAL MENU INNOVATIONS Tender Crush marked National Chicken Tender Day on July 27, 2026 with a lineup of limited-time offerings and seasonal menu launches that showcased the New York City-born crispy chicken concept’s signature approach to flavor, creativity, and culture. Inspired by the city’s music, style, and neighborhood energy, Tender Crush celebrated the holiday by highlighting its “5 Boroughs of Flavors” concept and its take on the classic chicken tender. As part of the celebration, the brand introduced the Crush Box Combo, featuring crispy tenders, waffle fries, and a choice of dipping sauce. The limitedtime offering was available for $14 for a two-piece combo, $16 for a three-piece, and $18 for a four-piece.

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Leading up to the holiday, Tender Crush featured its Firecracker Tenders as a seasonal menu highlight, available from June 22 through July 31. The launch served as the first in a series of limited-time menu introductions planned throughout the remainder of 2026, reflecting the brand’s focus on bringing new flavors and unexpected combinations to the crispy chicken category. Following the National Chicken Tender Day celebration, Tender Crush continued its seasonal rollout with the August debut of the Pineapple Coconut Slushie and Crispy Shrimp. The brand’s upcoming menu lineup will continue throughout the year with the Parma Sandwich arriving in September, followed by a fall collection featuring Butternut Squash Tenders, Crushkins with Pumpkin Spice Frosting Dip, and Pumpkin Spice Custard, available exclusively at the Las Vegas location, in October. The year-end menu will bring additional seasonal offerings, including the Turkey Tender with Gravy Dip, Sweet Potato Waffle Fries with Buttermilk Dill, and Crushkins with Hot Chocolate Frosting Dip, rounding out a year of rotating flavors and limited-time creations. Built around its “5 Boroughs of Flavors” concept, Tender Crush brings a distinctly New York perspective to the chicken category through its signature sauces, creative menu items, and restaurant designs inspired by NYC streets, subway stations, and neighborhood culture. With locations in SoHo, New York City; Rio Las Vegas; and JFK Terminal 8, Tender Crush continues to expand its presence in the fast-casual space by combining nostalgic comfort food with a bold New Yorkinspired identity. Follow them on social media for updates @tendercrush and visit them online at www.tender-crush.com

Built around its “5 boroughs of flavors” concept, tender crush brings a distinctly new york perspective to the chicken category through its signature sauces, creative menu items, and restaurant designs inspired by nyc streets, subway stations, and neighborhood culture. August Issue 2026 v Food & Beverage Magazine | Page 34

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JAMESON Celebrated the Summer of Soccer with Surprise J Balvin Performance in Brooklyn, NY Timed To World Cup

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Jameson Irish Whiskey brought together soccer, music, and community in Brooklyn with a surprise performance by global music superstar J Balvin on July 18, 2026, closing out the brand’s summer soccer celebrations for World Cup with an unforgettable fan experience.

The event reflected the spirit of Jameson’s “It’s What You Bring” campaign, which celebrates the unique personalities, passions, and connections that fans bring to the game. By pairing soccer with live music and cultural experiences, Jameson created a space for fans to celebrate beyond the pitch. VIP attendees included KidSuper designer Colm Dillane,

Following the launch of Jameson’s “It’s What You Bring”

Bachelor Universe notable Blake Horstmann and his wife

campaign, which highlighted the connection between soccer

Giannina Gibelli, influencers Scarlett Red, Rebecca Borrero,

culture, creativity, and self-expression, the brand hosted a

Ellie Williams, Valery Alegria, Melanie Demi, Jackie Garza,

special event on July 18, 2026, at House of GOAL, Brooklyn’s

members of the Parceros United Colombian soccer fan group,

premier cultural soccer festival at Industry City.

and more.

The evening which showcased the third place match on the

Through the event, Jameson continued to build its presence at

eve of the Finals brought together soccer fans, creators, and

the intersection of sports, entertainment, and culture, bringing

VIP guests for a celebration that blended the energy of the

fans together through shared experiences during one of the

sport with Jameson’s focus on community and culture. After

biggest soccer moments of the summer. Follow on instagram

guests gathered for a Jameson-hosted watch party for the

@jamesonUS and visit online jamesonwhiskey.com

third-place playoff match, attendees were surprised with a live

Photo Credit: Courtesy of Getty Images for Jameson

performance from J Balvin, who took the Jameson stage to perform some of his biggest hits.

Through the event, Jameson continued to build its presence at the intersection of sports, entertainment, and culture, bringing fans together through shared experiences during one of the biggest soccer moments of the summer.

August Issue 2026 v Food & Beverage Magazine | Page 36

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TAPS

Cardi B TO KEEP IT REAL IN NEW NATIONAL CAMPAIGN By Lauren Kane // Food & Beverage Magazine

Zevia is doubling down on authenticity this summer with the launch of its new national “Real Talk Interpreter” campaign, enlisting GRAMMY Award-winning artist and entrepreneur Cardi B to say what everyone else is thinking.

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The campaign centers around two humorous television spots that capture familiar everyday moments where conversations are politely filtered, but the real message is left unsaid. True to her unapologetic personality, Cardi

being real should extend beyond conversations and into what’s inside the can. commitment to zero sugar soda made with recognizable ingredients and no artificial sweeteners, creating a campaign that feels authentic rather than manufactured. For operators and retailers, the campaign reaches well beyond television. Custom in-store displays featuring Cardi B are rolling out nationwide, bringing additional visibility to the brand while highlighting seasonal favorites including Orange Creamsicle, Creamy Root Beer, and the new Fruit Punch and Strawberry Lemon Burst flavors. The campaign also invites consumers to participate, encouraging fans to submit awkward texts, emails, and direct messages for Cardi to “interpret” across social media while offering sweepstakes featuring

gravitating

consumers

continue

toward

better-for-you

campaign demonstrates that product transparency and cultural relevance can work hand in hand. With one of entertainment’s most recognizable voices leading the conversation, the brand is proving that sometimes the most refreshing thing isn’t just what’s in the can; it’s saying exactly what you mean.

THE CAMPAIGN ALSO INVITES CONSUMERS TO PARTICIPATE, ENCOURAGING FANS TO SUBMIT AWKWARD TEXTS, EMAILS, AND DIRECT MESSAGES FOR CARDI TO “INTERPRET” ACROSS SOCIAL MEDIA WHILE OFFERING SWEEPSTAKES FEATURING SIGNED MERCHANDISE AND FREE ZEVIA. August Issue 2026 v Food & Beverage Magazine | Page 38

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The Addison Debuts in Midtown Manhattan

with Elevated Cocktails, Chef-Driven Cuisine, and Refined Hospitality Midtown Manhattan welcomes a new destination for dining, cocktails, sports games and social gatherings with the opening of The Addison, located at 214 W. 39th Street. Blending a polished design aesthetic with an approachable food and beverage program, the venue offers an elevated setting for after-work drinks, dinner, sports viewing, private events, and late-night hospitality.

Photo Credit: Courtesy of The Addison

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The Addison’s expansive interior is designed to accommodate a variety of occasions, featuring multiple full-service bars, flexible seating, and an open floor plan that transitions seamlessly throughout the evening. Rich navy walls, deep red banquettes, gold accents, statement chandeliers, and an illuminated whiskey decanter display create a sophisticated atmosphere, while strategically placed digital screens make the venue equally suited for catching major sporting events, corporate gatherings, and celebratory occasions. The culinary program centers on elevated American fare with shareable plates and approachable classics. Menu highlights include East Coast Oysters, Braised Short Rib Tacos, 28-Day Dry-Aged Sliders, Tuna Tartare, French Onion Soup Bites, and Mac & Cheese Bites. Behind the bar, guests will find a cocktail program featuring signatures such as The Addison Martini, Siesta, Clover Club, and Whiskey Smash, complemented by an extensive selection of wines, draft beers, and premium spirits.

August Issue 2026 v Food & Beverage Magazine | Page 40

A standout feature of the venue is its weekday happy

concept to Midtown Manhattan. Whether stopping in for

hour, offering guests exclusive pricing on both beverages

happy hour, hosting a private event, enjoying dinner with

and bar bites. Drink specials include $8 draft beers and

friends, or watching the big game, the venue is positioned

$10 French 75s, Aperol Spritzes, Old Fashioneds, and

to become a go-to destination for both locals and visitors

Martinis. The accompanying food menu features $2

seeking an elevated yet approachable dining and drinking

freshly shucked oysters, $10 Braised Short Rib Tacos, $12

experience.

Caviar Bumps, and an $18 Martini & Parmesan Truffle Fries pairing, creating an elevated take on the traditional afterwork happy hour experience. With its combination of chef-driven cuisine, thoughtfully crafted cocktails, versatile event space, and vibrant atmosphere, The Addison brings a fresh hospitality

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@theaddisonnyc on Instagram.

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KATSUYA Brentwood Showcases Elevated Japanese Dining During Exclusive Dinner Honoring LA Clippers NBA Star Kawhi Leonard with Haute Living On July 21, 2026, Katsuya Brentwood welcomed an intimate gathering of guests for a private dinner celebrating NBA All-Star Kawhi Leonard, offering a refined showcase of the restaurant’s signature Japanese cuisine, award-winning cocktail program, and elevated hospitality. Hosted in Katsuya Brentwood’s exclusive Dragon Room, the evening brought together approximately 30 guests for a thoughtfully curated multi-course dining experience. The dramatic private dining space, with its candlelit ambiance, mirrored accents, striking black interiors, and signature dragon mural—provided an elegant backdrop for the evening.

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The culinary experience reflected Katsuya’s signature approach to modern Japanese dining. Guests were welcomed with tray-passed pours of Malibu Rocky Oaks Estate Vineyard Red Reserve Wine before enjoying a specialty cocktail menu highlighting Katsuya’s innovative beverage program. Featured cocktails included the refreshing Yuzu Paloma, crafted with El Cristiano Blanco Tequila, and the Katsuya Fresh Cucumber Martini, made with Haku Vodka and sake. The culinary experience reflected Katsuya’s signature approach to modern Japanese dining. Passed appetizers and the opening course showcased favorites including Wagyu Gyoza, Chicken Katsu, Rock Shrimp, The Original Spicy Tuna Crispy Rice, Salmon Sashimi, Edamame, and Albacore Onion. Entrées featured standout dishes including the restaurant’s Tomahawk Short Rib and its acclaimed Miso Black Cod, while a dedicated sushi course highlighted signature rolls such as the Katsuya Roll, Rainbow Roll, and Baked Crab Handroll. The evening concluded with an impressive assortment of chef-selected dessert platters that delivered both visual impact and refined flavors. Throughout the evening, Kawhi Leonard greeted guests, participated in photos, and enjoyed the intimate celebration alongside family, friends, and hospitality executives, including Haute Living’s April Donelson, sbe Chief Business Officer Jay Patel, sbe Head of Nightlife Frankie Delgado, and Leonard’s partner, Kishele Shipley.

Created by visionary hospitality company sbe under the leadership of founder Sam Nazarian in partnership with Master Sushi Chef Katsuya Uechi, Katsuya has become an internationally recognized dining destination known for blending traditional Japanese techniques with contemporary flavors. The concept is equally celebrated for its innovative sushi program, Robata specialties, and sophisticated cocktail offerings. Designed by renowned French designer Philippe Starck, each Katsuya location combines theatrical architecture with refined luxury, creating immersive dining experiences that have become synonymous with the brand. Signature menu items such as Crispy Rice with Spicy Tuna and inventive cocktails like the Burning Mandarin continue to define the restaurant’s culinary identity. Located at 11777 San Vicente Boulevard in Brentwood, California, Katsuya Brentwood continues to serve as one of Los Angeles’ premier destinations for modern Japanese cuisine, elevated private dining experiences, and exceptional hospitality. The restaurant’s signature aesthetic features provocative, theatrical, and elegant dining spaces designed by world-renowned French designer Philippe Starck. Katsuya is celebrated for signature dishes like Crispy Rice with Spicy Tuna and cocktails like the Burning Mandarin. Katsuya Brentwood is located at 11777 San Vincente Blvd in Brentwood, CA and can be followed on social media @katsuyabysbe (www.sbe.com)

August Issue 2026 v Food & Beverage Magazine | Page 44

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A New Standard for Purpose-Driven Craft Beer Craft beer has entered a fascinating new chapter. For years, the industry chased extremes; higher IBUs, bigger stouts, louder labels, and increasingly experimental releases competed for attention in a marketplace fueled by novelty. Today, the conversation is shifting. Drinkers are gravitating back toward breweries that prioritize craftsmanship over spectacle, drinkability over excess, and authenticity over hype.

aggressive. Malt profiles deliver depth without unnecessary sweetness. Every ingredient has a role to play, creating beers that reward another sip instead of overwhelming the palate after the first.

Paskenta Mad River Brewing is one of those breweries.

For chefs and beverage professionals, that balance creates endless opportunities. Great beer should enhance a dining experience, not compete with it, and Paskenta’s portfolio lends itself naturally to thoughtful food pairings. Bright, citrusdriven IPAs pair well with grilled seafood, Baja-style fish tacos, smoked brisket, and pepper-forward barbecue. Crisp cream ales bring a refreshing lift to oysters, ceviche, sushi, and wood-fired pizzas, cleansing the palate while allowing delicate flavors to shine. Richer amber ales pair beautifully with roasted poultry, artisan cheeses, and slow-braised meats, while darker expressions offer an ideal companion to bittersweet chocolate desserts or coffee-driven finales.

Owned by the Paskenta Band of Nomlaki Indians, Paskenta Mad River Brewing has carved out a distinctive place in California’s celebrated craft beer scene by remaining remarkably true to its purpose. Rather than following fleeting trends, the brewery focuses on producing balanced, approachable beers that invite conversation, complement exceptional food, and reflect the values behind the people who craft them.

That sense of intention is immediately evident in the glass. Whether pouring one of the brewery’s expressive IPAs, or richly layered ales, each beer is brewed with remarkable restraint. The hop character is vibrant without becoming

Page 45 | Food & Beverage Magazine v August Issue 2026

It’s an approach that feels refreshingly confident in today’s crowded craft beer landscape.

The result is a collection that feels equally at home behind the bar of a chef-driven restaurant, in an upscale hotel

lounge, or enjoyed around the backyard table with friends. These are beers built for hospitality; approachable enough for casual drinkers while offering the complexity and nuance that seasoned enthusiasts appreciate.

Yet what truly distinguishes Paskenta Mad River Brewing isn’t simply the quality of the beer. It’s the perspective behind it. As one of the country’s few Indigenous-owned breweries, the company represents an important evolution within the American craft beer movement. Tribal ownership by the Paskenta Band of Nomlaki Indians brings with it a philosophy rooted in stewardship, community, and respect for the landvalues that extend far beyond branding and into the very foundation of the business. Consumers today want more than exceptional products. They want transparency. They want to understand who they’re supporting and why those stories matter. Increasingly, purchasing decisions are influenced as much by purpose as they are by flavor, making breweries with authentic narratives especially meaningful in an industry that often struggles to separate itself from the noise. Paskenta Mad River Brewing never feels as though it’s trying too hard to tell its story. Instead, it allows the beer to do much of the talking. There is a quiet confidence that comes from knowing exactly who you are, and that authenticity resonates with today’s drinker in ways clever marketing simply cannot manufacture.

That confidence also reflects a broader shift taking place throughout hospitality. Beverage programs are becoming increasingly intentional, with operators seeking producers whose products offer both exceptional quality and genuine conversation. Guests aren’t simply ordering another IPA; they’re asking where it came from, who made it, and what makes it different. Breweries that can answer those questions with sincerity are becoming invaluable partners for restaurants, hotels, and retailers looking to create more meaningful guest experiences.

With award-winning ales like Steelhead Extra Pale Ale and Canyon of Dreams Double IPA, Paskenta Mad River Brewing fits comfortably into that future. Its beers are approachable without sacrificing character, polished without feeling predictable, and expressive without relying on excess. They remind us that the finest craft beverages don’t need to shout to be memorable. Sometimes the most lasting impression comes from precision, balance, and an unwavering commitment to doing the fundamentals extraordinarily well. In many ways, that’s what makes Paskenta Mad River Brewing so compelling. It represents a return to what first made craft beer exciting: thoughtful brewing, authentic storytelling, and craft products made with genuine care for the people who will ultimately enjoy them.

In every carefully crafted pour, there is an invitation to slow down, gather around the table, and appreciate beer as it was always meant to be experienced; shared with good food, good company, and a story worth raising a glass to. August Issue 2026 v Food & Beverage Magazine | Page 46

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THE BOATHOUSE ON NAPLES BAY: a timeless taste of waterfront Florida

Some restaurants are defined by a signature dish. Others are remembered for the way they make guests feel. At The Boathouse on Naples Bay, the experience begins before the first plate reaches the table. Boats glide across the water, palm trees frame the shoreline, and the occasional dolphin appears beyond the deck. It is an unmistakably Florida setting, relaxed yet remarkable, and one that has earned The Boathouse a place on A

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Family owned and operated for more than 25 years, The Boathouse has welcomed generations of Naples residents and visitors seeking fresh coastal cuisine without formality or pretense. Some local families have been dining here for four generations, a testament to the restaurant’s ability to remain familiar while continuing to evolve. The atmosphere is casual and inviting, but the setting, menu, and hospitality elevate each visit beyond an ordinary waterfront meal. The property’s history stretches back even further. The original Island Hut opened over Naples Bay in 1964, serving Polynesian cuisine from a structure that extended over the water. It later became Pate’s Marker IV, followed by the Chart House in 1984. In 1999, the Sarajian family purchased the restaurant, renamed it The Boathouse on Naples Bay, and embraced the “Dock and Dine” spirit that remains central to its identity today. Thoughtful renovations have continued through the years, preserving the nautical character and integrity of the landmark while keeping it relevant for modern diners. The menu reflects the same balance of tradition and variety. Seafood naturally takes center stage, with fresh fish, shellfish, daily catches, and abundant platters designed for diners who want to sample the flavors of the coast. The selection extends well beyond the sea, however, with premium steaks and meats, old world pasta dishes, burgers, salads, sandwiches, and comforting longtime favorites. House specialties include mussels prepared with spinach, tomatoes, smoked bacon, and a white wine butter sauce, along with generous seafood combinations featuring grouper, shrimp, scallops, clams, crab, and lobster. An expansive wine list and cocktails made with premium spirits and fresh fruit purées complete the experience. Part of The Boathouse’s appeal is the ability to choose a setting that suits the moment. On the outdoor Lido Deck, guests dine directly above the waters of Naples Bay as boats pass and dolphins surface nearby. The Gangway Lounge offers a lively full service bar and daily happy hour from 3:30 to 5:30 p.m., making it a natural destination for an afternoon cocktail or a relaxed start to the evening. Inside, the Panoramic Promenade surrounds diners with floor to ceiling windows and uninterrupted water views, offering the comfort of an indoor dining room without losing the beauty of the bay.

Accessibility is another part of the restaurant’s enduring charm. Guests may walk, drive, or arrive by boat at Channel Marker 4, with dock space available directly outside the restaurant.

For celebrations, corporate dinners, cocktail parties, and private gatherings, The Bridge and the restaurant’s additional event spaces bring the waterfront setting to occasions of every size. Menus can be tailored to suit a group’s preferences, complemented by hand selected wines, premium cocktails, and a team committed to creating a memorable experience. Accessibility is another part of the restaurant’s enduring charm. Guests may walk, drive, or arrive by boat at Channel Marker 4, with dock space available directly outside the restaurant. Complimentary valet parking is also offered after 4 p.m., making an afternoon lunch, sunset dinner, or special occasion remarkably easy to enjoy. The Boathouse on Naples Bay is not trying to manufacture a coastal dining experience. It has been living one for decades. Its history, family ownership, broad menu, and incomparable position over the water create the kind of restaurant guests return to throughout the year. Yet summer may be when its character shines brightest, with chilled cocktails, fresh seafood, warm breezes, and sunsets that encourage everyone at the table to linger a little longer.

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LOTUS PLANT POWER OFFERS CRAVE-WORTHY, BETTER-FORYOU ENERGY Selected as an Editor’s Pick for Plant-Based Products, Lotus Plant Power proves that choosing a more intentional beverage does not have to come at the expense of flavor, health or enjoyment. Guided by its philosophy of Life in Balance, Lotus is redefining what consumers should expect from modern energy beverages.

A HIGHER STANDARD FOR PLANT-BASED PRODUCTS For years, plant-based products were judged primarily by what they excluded. Today, the standard is higher. Consumers want to understand not only what is left out, but what is intentionally included — and they still expect the product to taste good. Plant-based products have long carried the perception that better-for-you benefits come with a compromise in flavor. That stigma can be difficult to overcome with plant-based products, where taste ultimately determines whether initial curiosity becomes repeat purchase. Lotus Plant Power meets that challenge with its proprietary Plant Power 7™ blend, a certified organic combination of plant-powered ingredients that forms the foundation of the Lotus beverage platform. The blend includes guayusa leaf extract, organic green tea extract, natural caffeine from green coffee beans, L-theanine, ashwagandha KSM-66®, Jerusalem artichoke, coffee fruit and elderberry. Lotus pairs a plant-powered foundation with crave-worthy flavor, challenging expectations of what a plant-based energy beverage can taste like. Lotus demonstrates that plant-forward products do not have to rely on wellness positioning alone. They earn loyalty through their ingredients and taste. Page 49 | Food & Beverage Magazine v August Issue 2026

RISE WITH LOTUS Lotus takes a more holistic approach to energy. Its proprietary Plant Power 7™ blend brings together plant-based ingredients known for supporting areas that can influence how energized and balanced a person feels including focus, mood, immunity, anxiety, stress response, gut health and overall well-being. By considering the broader factors that influence energy, Lotus creates an experience intended to support how consumers feel throughout the day, not just in a single moment. The aim is to help them feel more focused, present and ready to show up with intention. That experience is what Lotus consumers have come to call the a sense of energy that feels aligned, expressive and personal. It reflects a simple idea: the energy someone drinks can influence the energy they bring into the world. is the invitation to put that idea into motion. It encourages consumers to choose energy that supports how they want to feel, live and show up.

ENERGY AS AN EXPRESSION OF IDENTITY The Lotus Glow begins as a feeling, but it becomes visible in how consumers choose to express it. Consumers increasingly expect beverages to do more than satisfy thirst or serve a functional need. They want products that fit naturally into their lives, reflect their values, and reinforce how they present themselves. Lotus gives consumers the freedom to express themselves through the beverage they choose. With options that reflect individual taste, color, mood and occasion, each experience is more personal. The viral “girl-grip” captures that shift perfectly. Women joke about balancing their entire lives in one hand: keys, phone, lip gloss, wallet, hair tie, purse and, almost always, a favorite drink. The beverage is not an afterthought. It is one of the essentials that does not get left behind even when carrying it requires an almost impossible grip. That cultural moment reflects something larger than a social media trend. Consumers carry, personalize and photograph their beverages, making them part of their daily rituals and self-expression.

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ENDLESS POSSIBILITIES THROUGH MULTIPLE DISPENSING FORMATS Lotus Plant Power’s innovation extends beyond what is inside the product to the many ways it can be served. The platform spans ready-to-drink cans, concentrates, bag-in-box fountain systems, frozen drink machines, and other beverage formats. That flexibility allows Lotus to move naturally between occasions. It can be made to order in a café, served from a fountain, blended into a frozen drink or enjoyed straight from a can without losing its plant-powered foundation. For beverage operators, the platform offers both creativity and efficiency. Concentrates support signature drinks, seasonal menus and customized recipes, while additional formats make Lotus adaptable to high-volume and grab-andgo environments. For consumers, that means greater choice. They can select the flavor, format and experience that best suit their taste, lifestyle and the moment.

WHY LOTUS EARNED THE EDITOR’S PICK Lotus Plant Power understands something many plant-based wellness brands still miss: people do not want to be lectured into making better choices. They want to be drawn to them. That may be the clearest indication of where energy is headed next. The category’s future will not be defined by brands that simply promise more function, intensity or ingredients, but by those that understand identity, experience and desire just as well as formulation.

PLANT-FORWARD WITHOUT AN ALL-OR-NOTHING MINDSET Consumers no longer want their beverage choice to place them in a predefined box. They are drawn to products that fit naturally into their lives rather than prescribe an identity or narrow definition of wellness. Lotus reflects that shift with plant-forward energy that supports more intentional choices without sacrificing flavor, convenience or enjoyment. That distinction broadens the brand’s appeal beyond traditional wellness audiences and reflects a simple truth: better choices are more likely to become lasting habits when people genuinely enjoy them. Life in Balance provides the philosophy, while the Lotus Glow gives it a feeling. It is not about chasing an idealized version of wellness, but about choosing energy that feels aligned with how consumers live their lives.

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The brand’s mantra, , brings that vision to life. It is both an invitation and a shared belief in the magnetic nature of positive energy. The energy people choose to drink can influence how they feel, and that energy can shape the spaces, experiences and connections they create around them.

LOTUS IS DEFINING THE FUTURE OF ENERGY.

Let food by thy medicine and medicine be thy food. Hippocrates

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Excellence in Plant-Based Graasi Graasi’s journey began with a simple yet powerful idea: to harness the nourishing properties of barley grass juice powder in a refreshing beverage format. Graasi Organic Barley Water is the first certified organic barley water in the U.S., offering a refreshing and healthy alternative to traditional drinks. Rich in nutrients and crafted with organic ingredients, Graasi is the go-to beverage for those seeking wellness, hydration, and taste without compromise. Graasi’s mission is to promote wellness that spotlights Graasi’s unmatched benefits as a healthy alternative for consumers, families, and athletes alike. As a part of this mission to promote wellness, Graasi also aims to help address the diabetes and obesity epidemic with a low-sugar beverage that helps with clean energy production.

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Crazy Bowls & Wraps Crazy Bowls & Wraps treats cauliflower like a headliner. The brand breaks down whole heads in-house rather than opening a bag, tosses the florets in a house-made sauce and spice blend, and roasts them right on the grill until the edges char and catch smoke. The starter serves them over lettuce with sun-dried tomatoes, feta, goma shio, and a side of gluten-free tahini vinaigrette, starting at $8.95. Guests who skip the feta get a fully vegan plate, and like everything at the 30-year-old fast casual, it can be built however they like. The dish holds its own on a menu that ranges from build-your-own bowls to Lobster Rangoon, which is the point: vegetables here aren’t the virtuous corner of the menu, they’re cooked with the same intent as everything else. The brand’s motto is “Go for the good.” This is what that tastes like.

Felton’s Spice Felton’s Spice S’lite brings playful confidence to the kitchen, turning everyday dishes into little moments of fun. It’s the seasoning with personality—bright enough to wake up vegetables, charming enough to make simple proteins feel special, and cheeky enough to make eggs taste like they’re starring in a special brunch. Its flavor profile is spirited but balanced—just enough warmth, just enough lift, and a bright aromatic spark that makes ingredients feel like they’re showing off. S’lite doesn’t overwhelm; it cheers your food on from the sidelines. Felton’s Spice S’lite proves that seasoning doesn’t have to be serious to be spectacular. It’s the seasoning equivalent of a good punchline: unexpected, clever, and perfectly timed. And because it’s designed with balance in mind, it works on everything from Tuesday night leftovers to the kind of dinner you pretend took hours (even if it didn’t).

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GrandFusion GrandFusion is a micronutrient-rich, concentrated powder blend sourced from fruits and vegetables that adds a substantial amount of vitamins and minerals to food and beverage products, allowing manufacturers to elevate nutritional profiles.

• Plant-based nutrients • Clean label with simple ingredients • No synthetics • No additives • Functional health benefits of natural vitamins • Minimal sensory impact to current formulations • Highly concentrated. 450mg = 100% of the USDA recommended DV. • Significantly increases the marketability of products • Extends shelf-life due to the high levels of antioxidants (e.g., baked goods) • Robust through manufacturing processes A • Proprietary Blends • 6 Nutrient Fruit & Vegetable Blend • 6 Nutrient Vegetable Blend • 6 Nutrient Fruit Blend • 12 Nutrient Fruit & Vegetable Blend • 21 Vitamin & Mineral Blend • B Complex Vitamin Blend • Pet Fruit & Vegetable Blend

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Lotus - A plantforward beverage company that is redefining the future of energy By embracing a plant-forward philosophy, Lotus offers delicious, plant-based beverages that make it easy for people to incorporate more plant-derived nutrition into their daily lives without sacrificing taste, quality, or convenience. Rather than promoting an all-or-nothing lifestyle, they encourage balance and accessibility. Lotus is designed to complement a variety of dietary preferences while supporting wellness, sustainability, and mindful consumption. Crafted from thoughtfully sourced ingredients, each product reflects our commitment to nourishing both people and the planet. As consumer interest in health-conscious and environmentally responsible products continues to grow, our plant-based beverage line aims to meet that demand with innovative flavors, functional ingredients, and clean-label formulations. Lotus envisions a future where choosing plant-forward options are healthy and enjoyable, to be part of everyday life. Through education and transparency, Lotus strives to inspire healthier habits and demonstrate that plant-based beverages can be both enjoyable, to make every sip a step toward a healthier individual and a healthier world.

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Food & Beverage Magazine | Innovation Cover Aug 2026 | Angry Chickz