Food & Beverage Magazine - February Issue 2026 Brand Cover

MUSIC MATTERS TO YOUR CUSTOMERS

89% OF MILLENNIALS SAID THAT GOOD MUSIC MAKES A MORE MEMORABLE EXPERIENCE

80% SAY THAT MOST OF THE RESTAURANTS AND BARS THEY FREQUENT HAVE MUSIC PLAYING 86% WOULD RETURN TO AN ESTABLISHMENT IF THEY LIKED THE FEATURED LIVE MUSIC 86% WOULD RECOMMEND THE ESTABLISHMENT IF THEY ENJOY THE MUSIC

NEARLY 70% OF MILLENNIALS SAID THAT HAVING NO MUSIC NEGATIVELY IMPACTS THEIR EXPERIENCE

AND RESTAURANT OWNERS WEIGH

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

COLORADO AND UTAH

COVER I M AG E

Du nne Kozlows ki Fo unders P aul Koz lowski and Co rey Dunne Cover and Editorial Ima ges by Kyle Flub a cker / Dunn e Kozlowski

PUBLISHER

MICHAEL POLITZ Michael@fbmagazine.com

DI RE CTOR & EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com

SOCIAL ME DIA CONTENT M ANAGE R SHELBY POLITZ Shelby.Politz@fbmagazine.co

DI RE CTOR OF PROGRAMMATIC SAL ES

BARB ROGERS Programmatic@fbmagazine.com

ACCOUNT MA NAGERS AMY MONTANO Amy.Montano@fbmagazine.co SUSAN GOLD Susan.Gold@fbmagazine.com MARCUS FOXWORTH Marcus.Foxworth@fbmagazine.com

TRADESHOW ED IT OR MICHELE TELL Michele@proofawards.com

CONTRI B UTING EDIT ORS

MICHAEL POLITZ

STEPHANIE BLITZ

CONTRI B UTING WRITERS AMY MONTANO

SUSAN GOLD

SHELBY POLITZ

ETHAN BALSAMO

We h onor and reme mber the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles

Evoking Emotion Through Creating Unique Exp ei e ces:

How Dunne Kozlowski Designs And Delives From Concept To Completion

By Lauren Kane

In the world of fine dining, there’s a difference between service and hospitality. Service is about giving customers what they need; hospitality is about giving them everything they want, creating memories that entice them to return time and again. A standout restaurant comprises many integral moving parts, from the staff to the food, but it all comes back to one core element: a design that brings it all together. That’s the foundation of a thriving restaurant, and it’s something that Dunne Kozlowski understands well.

The Chicago-based architecture, interior design, branding, and project delivery firm, led by partners Corey Dunne and Paul Kozlowski, is driven by one core belief: meaningful experiences aren’t built on beautiful design alone. The firm has spent 25 years designing spaces that not only catch the eye, but also deliver a memorable hospitality experience for every guest.

“When we think about design, we don’t just consider beautiful colors and materials,” says Dunne. “Hospitality is about more than just getting a meal.

It takes into account many things, from how the customer feels to the quality of their experience and the seamless flow of operations.”

With that intention in mind, Dunne Kozlowski works with its clients to design restaurants that enhance the customer experience, creating a visually pleasing space that supports efficient service and a welcoming ambiance. The firm eliminates client pain points by bringing everything under one roof, designing the space from the inside out to turn a customer’s vision into reality.

“We manage every aspect of the design-to-delivery process to minimize the headaches that come with a hospitality project,” says Kozlowski. “We listen to what our clients want to accomplish, helping them create memorable experiences that truly represent their brand.”

The Evolution Of Dunne Kozlowski

Dunne Kozlowski began as a traditional architectural practice. Early on, however, the founders recognized a recurring issue: once architectural plans were handed off to outside designers and consultants, problems often followed. Misalignments among vendors led to friction, delays, and costly revisions.

“We brought interior design services in-house to reduce friction for our clients,” says Dunne. “From there, we’ve continued to evolve by identifying the services in a project that can cause the most problems for our clients and integrating them into our business— allowing operators to stay focused on running theirs.”

Today, the firm offers a comprehensive suite of services from concept to completion, including architecture, interior design, concepting, branding, project management, procurement, and construction administration.

“Being the sole source takes so much stress off a client’s plate,” says Kozlowski. “By surrounding ourselves with talented people from different backgrounds, we’re able to preserve the original vision, make smarter decisions, and deliver better projects.”

Designing From The Inside Out

Dunne Kozlowski’s holistic approach to design and delivery not only differentiates the firm from traditional architectural practices, but also creates spaces that set restaurants up for long-term success.

“We’re not just after a pretty picture on the cover of a magazine,” says Kozlowski. “Our goal is to solve the entire equation for a hospitality experience: business results, operations, and consumer-facing elements alike.”

The firm has seen firsthand how poor layout decisions can undermine even the strongest concepts.

“One of our clients was named ‘Best New Italian Restaurant,’ but they didn’t follow our layout recommendations,” says Dunne. “That disrupted the flow of the space, made service inefficient, compromised the guest experience, and ultimately contributed to the restaurant closing within nine months.”

“Design requires a deep undesanding of opeational flow and the cusome journey,” adds Kozlowski. “That’s what ceates a true hospitality expeiece. Guess should expeiece a varety of eleets— layeed lighting, opeational flows, scale, and proportionality— working togethe seamlessly.”

“Design requires a deep understanding of operational flow and the customer journey,ˮ adds Kozlowski. “Thatʼs what creates a true hospitality experience. Guests should experience a variety of elements—layered lighting, operational flows, scale, and proportionality—working together seamlessly.ˮ

One example of the firmʼs successes is its work on Adalina Prime, a modern steakhouse in Chicagoʼs Fulton Market district. Today, the 10,500-square-foot space is defined by its elegant atmosphere and curved wooden arches that evoke the grandeur of a cathedral. Initially, however, designing the space proved challenging.

“We inherited a space that felt corporate and unwelcoming, with two stories of glass and a long, narrow footprint,ˮ says Dunne. “Our goal was to focus the eye and create visual elements that drew people in, making them feel comfortable and welcomed. We introduced focal elements at both ends of the space and blurred the line between indoors and out, creating a seamless flow throughout.ˮ

“Our goal was to focus the eye and ceate visual eleets that drew people in, making the feel comfortable and welcomed says Dunne

The result is a space that functions equally well for casual daytime guests and upscale evening diners.

“Never underestimate the value of the energy created in a well-designed space,” says Kozlowski. “One guest walked into Adalina Prime and said, ‘This is the energy I want in my home.’ They later became a residential client. This was a defining moment for our firm, as we transformed a space that was a liability into an environment where the energy is palpable.”

Dunne Kozlowski also designed MOSU in Albany, New York, a modern Asian restaurant that catalyzed the firm’s expansion beyond Chicago.

“With MOSU, we were able not only to elevate a brand from 800 miles away, but to elevate an entire city’s restaurant scene,” says Dunne. “We became the goto designer in Albany, leading to projects like Toro Cantina, Sea Smoke Waterfront Grill, and The Scene Whether in Chicago or beyond, we’re able to elevate brands to the same level of quality, demonstrating success on a nationwide scale.”

What’s Next

Having established a strong presence in cities like Chicago and Albany, Dunne Kozlowski plans to continue refining its design delivery to further eliminate pain points for hospitality clients. The next step is expanding the firm’s design-led, design-build approach to projects nationwide.

“In today’s marketplace, it’s not enough to have a beautiful design,” says Kozlowski. “To create memorable experiences that elevate a brand, design must be rooted in function—flow of operations, budget, and schedule.

You may hesitate to part with your current firm, but it’sworth asking: Do they truly understand your business? Can they deliver a space that’s not only beautiful, but operationally sound and genuinely memorable?” To learn more, visit www.dunnekozlowski.com

Fresh-Dried® potatoes from Idahoan deliver high yield, consistent performance, and scratch-like quality in a shelf-stable format designed for speed and effciency. Quick and easy prep supports time and labor savings, while versatile applications help simplify menus and operations. Made with Certifed 100% Idaho® Potatoes, Fresh-Dried® solutions reduce waste, support reliable inventory management, and help kitchens serve quality potato dishes with confdence, shift after shift.

COVER IMAGE

Macy Gray, Founder & Host of the Fi rst Annual Stream-A-Thon

PUBLISHER

MICHAEL POLITZ Michael@fbmagazine.com

DI RE CTOR & EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com

SOCIAL M EDIA CONTENT MANAGE R SHELBY POLITZ Shelby.Politz@fbmagazine.co

DI RE CTOR OF PROGRAMMATIC SAL ES BARB ROGERS Programmatic@fbmagazine.com

ACC OUNT MA NAGE RS AMY MONTANO Amy.Montano@fbmagazine.co SUSAN GOLD Susan.Gold@fbmagazine.com

MARCUS FOXWORTH Marcus.Foxworth@fbmagazine.com

TRADESHOW ED IT OR MICHELE TELL Michele@proofawards.com

CONTRIB UTING EDIT ORS

MICHAEL POLITZ STEPHANIE BLITZ

CONTRIB UTING WRITERS

AMY MONTANO SUSAN GOLD

SHELBY POLITZ

ETHAN BALSAMO

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

Macy Gray’s Streamathon: Turning Star Power into Action Against Hunger

When Macy Gray decided to launch her first-ever Streamathon, it wasn’t about chasing headlines or reinventing charity. It was about doing something real when complaining wasn’t enough. A Grammy Award–winning American R&B and soul singer, Gray has sold over 25 million records worldwide and appeared in several films—but her latest impact goes beyond music and into meaningful community action.

“The idea came during the government shutdown,” Gray explained. “It’s easy to complain, but I kept thinking, what can we actually do?” That question became the seed for a livestreamed fundraiser that would ultimately raise more than $195,000 for the Los Angeles Regional Food Bank, far surpassing the original $50,000 goal. But the number, while impressive, is only part of the story. At its heart, the event reflects Gray’s belief that philanthropy works best when it’s practical, personal, and grounded in humanity.

Gray traces her inspiration back to watching classic telethons growing up, including those hosted by Jerry Lewis. While others have attempted to revive the format, she wanted to keep it simple and modern: gather artists, go live online, and rally people around a clear, urgent goal. For Gray, addressing hunger felt both immediate and universal. “I think politicizing food is a waste of time,” stated Gray. “People deserve to eat, regardless of what’s going on. Basic needs should be a basic right.”

Bearing that in mind, Gray worked diligently to bring celebrities and supporters together online to raise money for food banks in Los Angeles. Completely dependent on public donations, these organizations really needed the extra funding.

“People deserve to eat, regardless of what’s going on. Basic needs should be a basic right.” - Gray.

From a $50,000 Goal to a Six-Figure Impact

The original fundraising target was a modest $50,000. But when the final tally came in at nearly four times that amount, Gray was stunned. “I was humbled and thrilled,” exclaimed Gray. “It just proved that this cause struck a chord with people. It reminded me that when you focus on something meaningful, people will show up.”

The overwhelming response confirmed what she had hoped: that hunger relief is a cause capable of uniting people across backgrounds, politics, and personal beliefs. Choosing the right partner was critical. Gray didn’t simply want a symbolic collaboration. She wanted accountability that would drive real results. “The Los Angeles Regional Food Bank is a well-oiled machine,” said Gray. “They’re incredibly organized and efficient.”

In a first-of-its-kind move, the Streamathon was hosted inside the Food Bank’s facility. Staff pulled equipment onto

the warehouse floor and built a stage right in the middle of their space. “They didn’t just support the event—they showed up,” Gray said. “Their board of directors and donors were hands-on throughout the entire process. I was nervous. I didn’t want it to fail. But because of their involvement, it became a huge success.”

Gray also spent time doing her own research, studying national food bank standards and observing how organizations ensure healthy, ethical food distribution. That research ultimately led her to this specific partner and reinforced her confidence that the funds would be used responsibly.

Seeing the Impact Firsthand

To understand the mission more deeply, Gray visited the Food Bank in the weeks leading up to the event. She even helped distribute food through mobile pantries. “I went down there to see what they do for myself,” stated Gray. “I helped hand out food, and I was blown away by how many lives they touch

regularly.” That experience turned an abstract cause into something personal. When you see people lining up, families, seniors, kids—you stop thinking in political terms. You see human beings who need help.

The Streamathon brought together a wide range of performers and creatives, including Jessie Reyez, Kym Whitley, Omar Hakim, ChloTheGod, Tim Hockenberry, Rainee Blake, Shanti Fiennes, and Billy Valentine, among others. Gray acknowledged that supporting a brand-new fundraiser takes courage. “I know it’s not easy to get behind something without a proven track record,” stated Gray. “That’s part of being an artist—putting yourself out there always comes with a risk.” Being on the asking side gave Gray a new perspective. It taught her to be more mindful about what I say no to. Just because something is new doesn’t mean it’s not worth supporting.

While the inaugural Streamathon focused on Los Angeles— Gray’s hometown—she sees potential to expand the model nationwide. “Ultimately, I’d love to take these fundraisers national,” said Gray. “But it felt right to start at home. There are about four million people in this city. A lot of help was needed.”

The team is already discussing making the event an annual occurrence. However, it takes a lot of planning, time, and effort. When it comes time to do it again, Gray wants to make sure it’s done right in order to get the same positive response that was received the first time. Plans for next year are already underway, with preparation expected to begin in June.

Supporting Families in Crisis

Gray’s philanthropic work extends beyond hunger relief through her nonprofit, My Good, which she co-founded during the COVID-19 pandemic. The organization was created in response to police brutality and the emotional toll on families who lost children under tragic circumstances.

“A few friends and I wanted to support the moms of these victims,” said Gray. “Once you become a parent, your biggest fear is losing your child.” While high-profile cases gain national attention, Gray points out that countless other families suffer in silence dealing with the aftermath of losing their loved one.

“We set up a way to raise funds for mental health services,” explained Gray. “Therapy, emotional support, and a sense of community that helps families cope with unimaginable loss.” But Gray made clear that the work they do isn’t about being anti-police. It’s all about being pro-family.The mission reflects her broader philosophy of addressing pain with empathy and real-world solutions.

A Call to Action

If there’s one takeaway Gray hopes readers carry forward, it’s this: philanthropy has the power to unite people in ways politics often cannot. “When you see someone homeless, you don’t see politics—you see a person who needs help,” said Gray. “At the core, we can all agree on supporting each other.”

She offered a simple and relatable comparison. If you want your room to look nicer, you have to clean it. If you want change, you can’t just complain on social media. You have to pitch in. It’s a philosophy grounded in practicality. Less talk, more action.

Most recently, Macy Gray performed at Rise & Dine LA: A Night of Philanthropy and Flavor, an exclusive fundraising dinner hosted by HexClad at The Riviera Country Club in Pacific Palisades, benefiting Steadfast LA’s wildfire relief and community rebuilding efforts.

Approximately 300 guests—including Dr. Dre, Sheila E., and other notable attendees—gathered for a one-night-only culinary experience led by worldrenowned chefs Gordon Ramsay, Dominique Crenn, Nancy Silverton, and Michael Cimarusti. The evening also featured dishes from six chefs who helped define Los Angeles cuisine—Neal Fraser, Josiah Citrin, Kevin Meehan, Ludo Lefebvre, Raphael Lunetta, and Suzanne Goin—representing more than 20 Michelin stars.

Hosted by legendary actor and longtime LA resident Steve Guttenberg, the event celebrated the city’s resilience through food, culture, and community— cementing it as one of the most significant philanthropic culinary gatherings in Los Angeles this year.

Beyond philanthropy, Gray continues to stay creatively busy. She’s preparing to release a new album this spring, which she describes as one of the strongest projects of her career. “I’m really excited about it,” stated Gray. “I think it’s one of the best records I’ve put together to date.” She’s also working on a television series, expanding her storytelling into new formats. “My job is always about staying busy and finding new ways to challenge myself,” said Gray. “I want to keep putting my skills to good use.”

We set up a way to raise funds for mental health services, therapy, emotional support, and a sense of community that helps families cope with unimaginable loss. - Gray.

A Human-Centered Approach to Giving

In an era where activism can sometimes feel performative or polarized, Macy Gray’s approach stands out for its simplicity and sincerity. She doesn’t claim to have all the answers. Instead, she focuses on asking the right questions—What can we do? Who needs help? How do we show up?

The Streamathon wasn’t just a fundraising win. It was a reminder that collective effort and human empathy can move the needle in tangible ways. For those inspired by the Streamathhon’s success, Gray is encouraging community participation in next year’s event.

“If anyone wants to get involved, they can DM me on Instagram or reach out to the Los Angeles Regional Food Bank directly,” said Gray. “We’re planning to start getting ready for the next fundraiser this summer.” At the end of the day, meaningful change doesn’t require perfection—it requires participation.

Ah-Beetz’ New Haven Pizza Brand Expands To Marietta, Georgia

Ah-Beetz pizza brand, known for their New Haven style pizza, expanded in late 2025 announcing their first franchise location, in Marietta, Georgia. The location was opened by three longtime friends and pizza enthusiasts, Brett Benik, Jason Doherty and Emanuele Cardaci. These entrepreneurs’ love for pizza and business — led them to bring the concept of Ah-Beetz New Haven Pizza — to the suburbs of Atlanta.

The Ah-Beetz mission is to deliver the soulful, charred, and authentic “Apizza” culture of New Haven, Connecticut, to neighborhoods across America. Ah-Beetz New Haven Pizza was born from the childhood memories of founder Nicholas Laudano.

Growing up in the “Pizza Capital of the World,” Laudano spent his youth in the legendary kitchens of New Haven’s “Big Three” pizzerias, Sally’s, Pepe’s and Modern. This is where he learned the “alchemy” of making New Haven style pizza and the specific Neapolitan dialect that turned “a pizza” into “Ah-Beetz!”

Mission: to deliver the soulful, charred, and authentic “Apizza” culture of New Haven, Connecticut, to neighborhoods across America.

New Haven pizza is referred to as some of the best pizza in the world.

Every Ah-Beetz pie features the signature thin, crispyyet-chewy crust with distinct “char”-the dark, smoky bubbles that provide character and flavor when mixed in with the other high quality ingredients, baked in special high temperature 800-degree ovens. From the iconic White Clam Pie (clams, garlic and olive oil), the “Classic Mootz” signature cheese pizza (mozzarella, family recipe sauce, pecorino romano cheese), to the Margherita Pie (fresh mozzarella, pecorino romano, tomato sauce, basil and oregano). New Haven pizza is referred to as some of the best pizza in the world. This is also highlighted and expressed by pizza icon critic David Portnoy.

After successfully opening three Florida Ah-Beetz restaurant and pizza shop locations (West Palm, Royal Palm, and Delray Beach), they launched its national franchise program in 2025.

The company just launched their second franchise location in Port St. Lucie Florida as well, on January 6, 2026.

Food & Beverage Magazine spoke to Ah-Beetz Marietta, Georgia franchise operator and entrepreneur Emanuele Cardaci:

F&B: What is special about Ah-Beetz?

Cardaci: Ah-Beetz throws their hat into the ring with iconic New Haven Pizza brands, and makes it their own, with an incredible menu of pizza flavor offerings, and a unique, delicious taste. The franchise model allows us to bring it to a national level with consistency and quality.

F&B: What makes new haven style pizza so unique?

Cardaci: Its uniqueness comes from the heritage and culture of the product, the distinct dough making process, and high quality ingredients. The char adds a slight bitterness and crunch, and the top of the dough provides a nice chewy texture that mixes in beautifully with the tomato sauce and mozzarella cheese. It’s never too heavily sauced or cheesed, which doesn’t leave you feeling overly full.

F&B: Why did you get involved in the pizza business?

Cardaci: I got involved based on my interest in finding a business model where I could love the product, be recession proof, provide value to the customer, and because I happen to be a pizza snob. Growing up as an Italian in the Northeast, with an Italian-born family, it was an inevitable path.

F&B: Tell us about the new Georgia location, why did you open there?

Cardaci: We decided on Marietta, GA because at the time, my partner BJ had a lake house in Gainesville, Georgia, and we had been visiting the area quite a bit over a span of a few years’ time. When we came across the Ah-Beetz franchise opportunity, we immediately knew it was a great idea to bring a whole new food concept to the area – as there was nothing similar in the suburbs of Atlanta, especially in an area where we felt that good food options were sparse.

F&B: Tell us about your background in the restaurant business/pizza

Cardaci: The three partners have a combined experience with several years working in restaurants as servers, running several successful businesses, understanding and appreciating good restaurant service

and high quality food, and an equal obsession with good pizza. My partners are Polish and Irish, and I grew up in an off-the-boat Italian household where food was a religion. We all bring that passion for good food and service to running our Ah-Beetz location.

F&B: What are the most popular favorites/best selling dishes and pizza signature styles?

Cardaci: The most popular pizzas sold are the traditional Mootz and Mootz with pepperoni, with our Margherita and Garlic Basil styles close in popularity. Our best selling non-pizza dishes are our Caesar salad with chicken, Meatball Parm sideplate, Garlic Butter Breadsticks, and Wings offerings, especially the Oven-Baked Thai Chile Wings.

F&B: What does the Ah Beetz brand represent?

Cardaci: The brand represents a dedication to authentic New Haven pizza and culture, illustrated by good service, high quality ingredients, and great value to customers that have never had it nor experienced it. It also offers nostalgia and a homecoming to people that moved away from it.

The franchise model will continue to expand the culture and experience of New Haven pizza, proving that while you can take the maker out of New Haven, you can’t take New Haven out of the pizza.

The new Ah-Beetz in Georgia is located at 125 Ernest Barrett Pkwy, Marietta GA.

Follow on social at @ahbeetzpizza.northgeorgia and visit online at www.ah-beetz.com

LEMON STREUSEL MUFFINS

Bakery

Antonina’s Gluten-Free Bakery has added a fresh new flavor to the mix with its first gluten-free and dairy-free muffin, a Lemon Streusel muffin that’s soft, moist, and topped with a light, sweet crumble. It’s the kind of simple, classic flavor that fits into any morning: breakfast on the go, weekend brunch, or a quiet coffee break.

For anyone avoiding dairy or simply looking for an option that works for more people at the table, this muffin delivers familiar flavor and texture without compromise.

“Lemon is a bright, cheerful flavor that instantly feels special,” said Kay Conley, Director of R&D at Antonina’s Gluten-Free Bakery. “We focused on getting the texture just right so everyone can enjoy the same soft, moist muffin experience they love in an inclusive option. What makes this muffin special is that it doesn’t taste like a dairy-free or gluten-free product. It is just a really good muffin.”

Antonina’s uses a proprietary blend of gluten-free flours to create baked goods that are gluten-free, dairy-free, nut free, and peanut free while still tasting like a classic bakery muffin, making it a school-safe option. The result is something that fits into more people’s lives without feeling like a different product.

The Lemon Streusel Muffin is certified gluten-free by the Gluten-Free Certification Organization (GFCO) and is available at Sprouts Farmers Market, Amazon.com, Walmart.com, and glutenfreegangstore.com. Additional grocery distribution is planned for 2026.

March 15-17, 2026

Düsseldorf, Germany

From New Orleans:

Special Note

Special Note

Chef/Owner Chris Borges says no game day is complete without crab dip, a creamy, nostalgic dip inspired by his mother, loaded with sweet crab and comfort in every bite.

MOM’S

CRAB DIP

Executive/Owner Chef Chris Borges / Yield: 8-12

INGREDIENTS:

• 1lb. claw crabmeat, picked

• 1lb. lump crabmeat, picked

• 1lb. unsalted butter

• 1lb. cream cheese

• 1 Tbsp salt

• Juice of 1 lemon

*If a specifc claw or lump blue crab is unavailable in your area, 2 lbs of any fresh picked crab will sufce for this recipe.

1. Remove butter and cream cheese from the refrigerator and let sit out until room temperature.

2. Combine and whip in the bowl of a stand mixer until well-mixed and emulsifed. Fold in crabmeat thoroughly, and add salt and lemon juice.

3. Heat over low heat to maintain emulsifcation. Higher heat will cause the butter to separate from the mixture, resulting in a less refned-looking dip (it will still taste fne). If serving for a crowd and keeping the dip warm on a hot plate or in a crock pot, the butter will eventually start to separate. Occasional stirring should help maintain the emulsifcation.

4. Serve with crackers, toasts, or crudités of your choice

www.charmantnola.com

Big Game Chef Recipes

From New Orleans:

Special Note

Special Note

These aren’t your typical deviled eggs; made with Louisiana crawfsh tails, creole seasoning, Louisiana hot sauce, and more, this recipe will be a hit at any gathering.

BIRDY’S BEHIND THE BOWER

CRAWFISH DEVILED EGGS

INGREDIENTS:

• 12 Boiled Eggs (halved with yolks and whites separated)

• Blue Plate Mayonnaise

• 1 T Dijon mustard

• 1 cup Louisiana Hot Sauce

• 1 cup buttermilk

• 1/2 lb Louisiana crawfsh tails

• 1 cup all-purpose four

• 1/2 cup corn four

• 1/2 cup corn starch

• 2 T creole seasoning

METHOD:

Marinate crawfsh in buttermilk and 1/2 cup hot sauce and set aside.

Take the remaining hot and reduce over medium heat until very thick.

For egg yolk: Push boiled egg yolks through a fne mesh, then add dijon mustard and enough mayonnaise to make a smooth, fufy yolk mixture. Season with salt and pepper. In a piping bag, fll each egg white generously with yolk mixture.

In a preheated pot of oil to 350 degrees, fry crawfsh in two batches for 2 to 3 minutes or until crispy and golden brown.

Once the crawfsh are drained, garnish the deviled egg with fried crawfsh, a bit of the hot sauce reduction, and green onion.

St. Lucian native and Chef/Owner of Compere Lapin, Nina Compton, shares her Hot Fire Chicken & Biscuit Sliders recipe to add a little spice to your game day oferings. Compton adds a Caribbean twist to the dish with Jerk seasoning and allspice. Enjoy with a cold beer in hand.

From New Orleans:

COMPERE LAPIN

HOT FIRE CHICKEN & BISCUIT SLIDERS

Chef Nina Compton / Yield: 6 serving

HOT FIRE CHICKEN BUTTERMILK BRINE

6 ea........................... Boneless chicken thighs with skin

1 qt........................... Buttermilk

2 ea........................... Shallots; julienned 10 cloves.................... Garlic; smashed

1 bunch......................Thyme

4 tbsp.........................Calabrese Chili Puree

4 tbsp........................ Jerk Spice (*recipe below) 1 tbsp........................ Chili Flakes

6 tbsp........................ Salt

*JERK SPICE MIX

6 tbsp........................ Cayenne Pepper

2 tbsp........................ Dark Brown Sugar

1 tsp.......................... Chili Powder

2 tsp.......................... Garlic Powder

2 tsp.......................... Onion Powder

1 tbsp........................ Paprika

1 tsp.......................... Allspice

1 tsp.......................... Cinnamon

1 tsp.......................... Ginger FOR FRYING:

2 cups........................ Flour

16 oz........................ Canola Oil

Method: Combine all the dry ingredients and then add the remaining ingredients. Brine the chicken overnight. Remove the chicken, dredge in four and fry at 350 degrees for 6-8 mins, depending on the size of the thigh. In a medium size mixing bowl, place the hot fre sauce (*recipe below) and evenly coat the chicken.

HOT FIRE CHICKEN SAUCE

Wet Ingredients:

1 qt........................... Original Franks Red Hot

25 g.......................... Red wine vinegar

250 g........................ H2O

Dry Ingredients:

15 g.......................... Brown Sugar

5 g.............................Nutmeg

6.25 g....................... Ginger

125 g........................ Paprika

62.5 g....................... Cayenne Pepper

12.5 g....................... Onion Powder

12.5 g....................... Garlic Powder

6.25 g....................... Cinnamon

Method: Mix together wet ingredients in a large container. Add the dry ingredients. Mix together and store until ready to use.

BISCUITS Yeild: 6 biscuits

1 Tbs+ ½ tsp Baking Powder

1 tsp Sugar

½ tsp Salt

2 cups All Purpose Flour

2 ½ oz Butter, chilled and cubed

1 Cups Buttermilk

Method:

Combine all the dry ingredients together, using your hands incorporate the butter breaking it up into the size of a cranberry, slowly add the buttermilk and mix until incorporated. Wrap the container and chill for 30 mins. Place on a foured surface and roll the dough out to 2 ½ inch thickness and cut into 2 ½ by 2 ½ inches, then bake at 375 for 15-18 mins.

To Plate: Cut biscuits in half. Place 1 piece of chicken on each biscuit. Top chicken with B&B pickles. Serve and enjoy.

www.comperelapin.com

From New Orleans:

Special Note

Special Note

Executive Chef Marcus Woodham says dips are the easiest for game day watch parties because you can prepare in advance and don’t have to worry about heating anything up. His Whipped Feta is smooth and creamy, and he suggests serving it with a variety of crackers and crudités for a real crowd pleaser.

WHIPPED

FETA RECIPE

Executive Chef Marcus Woodham / Serves: 4-6

INGREDIENTS:

• 1 lb Feta

• 1 Tablespoon Fresh Thyme

• 1/2 teaspoon Crushed Red Pepper

• 4 Tablespoons Olive Oil

• 3 teaspoons Lemon Juice

METHOD

1. Whip all ingredients (except Olive Oil) in a food processor.

2. Once all ingredients are incorporated, slowly add Olive Oil to emulsify while running the food processor on “pulse”.

3. Add salt and pepper to taste.

4. Serve with pita bread, your favorite chips or sliced cucumbers.

www.charmantnola.com

Special Note

Food & Beverage Director Jesse Carr has created an exciting lineup of fun and creative libations for The Big Game. Visitors can enjoy the Brees Cooler, Huddle Pump Up, and False Start Old Fashioned for the ultimate watch party imbibing.

VIRGIN HOTELS NEW ORLEANS

THE BREES COOLER

Yield: One Batch (Approx. 5oz Cocktails)

INGREDIENTS:

• 1250ml Cazadores Tequila

• 750ml Aperol

• 500ml Lime

• 500ml simple syrup

• 2000ml Coconut Water

• Carbonated water of choice

• A handful of mint

• Peychaud’s

METHOD:

Place mint at the bottom of a highball glass and slightly bruise with the back of a spoon.

Combine ingredients and pour into a glass.

Add ice and top with carbonated water.

Garnish with 4 dashes of Peychaud’s and a sprig of mint.

www.virginhotels.com/new-orleans/eat-drink/

VIRGIN HOTELS NEW ORLEANS

Yield: 1 cocktail

INGREDIENTS:

• 1.5oz Wilderness Trail Bourbon

• .25oz Cacao

• .25oz Spiced Coconut Demerara

• 6 dashes Regan Orange bitters

METHOD:

Stir water, Spiced Coconut Demerara sugar, and Regan Orange Bitters together in a mixing glass until sugar is dissolved.

Fill a shaker with ice and add bourbon until well-chilled.

Strain into a rocks glass and add sugar water mixture.

Garnish with dehydrated orange dusted with cinnamon

www.virginhotels.com/new-orleans/eat-drink/

HUDDLE PUMP UP

Yield: 1 cocktail

INGREDIENTS:

• 1.25oz Honeysuckle Vodka

• .75oz Cofee Liquor

• .25oz Chartreuse

• 2oz Espresso

• .25oz Spiced Demerara

• 3 dashes of Fee Brothers Foam Cocktail Foamer

METHOD:

Combine all ingredients in a shaker

Shake and strain into a Coupe Glass

Garnish with a sprinkle of cocoa or cinnamon

www.virginhotels.com/new-orleans/eat-drink/

From New Orleans: Special Note

The birthplace of brunch and the second-oldest restaurant in New Orleans, Tujague’s is bringing a classic bite that adds unmistakable New Orleans fair to your Super Bowl gathering. Angels on Horseback feature fresh oysters wrapped in smoky bacon and fried to golden perfection, crispy, briny, and irresistibly rich. This iconic dish delivers bold favor in every bite, making it the perfect indulgence for game day entertaining.

TUJAGUE’S SUPERBOWL RECIPE

ANGELS ON HORSEBACK

OYSTERS EN BROCHETTE MEUNIÈRE

Sometimes called Angels on Horseback, fresh oysters wrapped in bacon and fried are a magical pairing. Serve Oysters en Brochette Meunière on buttered toast points or warm French-bread rounds.

INGREDIENTS

Oil for frying

24 shucked Gulf oysters

12 slices bacon, cut in half 6 wooden skewers

3 cups corn four seasoned with Creole seasoning to taste

Grilled French bread for serving Sauce Meunière (recipe follows)

Minced green onions for garnish

Using a thermometer, heat the oil to 350 degrees in a deep fryer or large Dutch oven.

Wrap each oyster in half a slice of bacon, and thread 4 wrapped oysters on each skewer. Thoroughly coat each of the skewers with seasoned corn four.

Working in batches if necessary, fry the skewers of oysters and bacon until golden brown, about 5 minutes, turning halfway through. Drain on paper towels. Serve each skewer atop grilled French bread.

Drizzle at once with Sauce Meunière. Garnish with green onions.

SAUCE MEUNIÈRE

The classic French meunière sauce combines beurre noir (browned butter) with lemon juice, served over seafood.

Creole chefs have elevated the simple butter sauce into a thick gravy, rich with beef or veal stock, something that’s often quite a surprise for pescatarians. Makes about 1’½ cups

INGREDIENTS

2 tbsp. minced garlic

1 tbsp. vegetable oil

1 cup Lea & Perrin’s Worcestershire sauce

¼ cup freshly squeezed lemon juice

1 cup veal or beef stock

½ cup heavy cream

Salt and pepper

2 tbsp. unsalted butter, chilled

Add the garlic and the oil to a saucepot over mediumhigh heat and sauté garlic until fragrant, about 1 minute. Add the Worcestershire sauce, lemon juice, stock, cream, and salt and pepper to taste. Cook until reduced by half. Remove from heat and slowly add the cold butter, whisking constantly.

www.tujaguesrestaurant.com

Special Note

From South Florida:

CORSAIR KITCHEN & BAR

CORSAIR KITCHEN WINGS

Yields 25 Chicken Wings

INGREDIENTS:

• 25 Chicken Wings

• ¼ cup Blackening Spice

• 2 tbsp Garlic Powder

• 1tbsp Onion Powder

• ¼ cup salt

• ¼ cup paprika

• 1 oz Chili Flakes

• ¼ cup Chili Powder

Chicken Wing Finishing Rub:

INGREDIENTS:

• 1 qt Paprika

• 1 qts Chili Powder

• 2 tbsp Salt

• ¼ Tsp Onion Powder

• ¼ Tsp Garlic Powder

Special Note

Chicken wings are the perfect addition to any gameday spread. This classic dish adds a bold, fnger-licking favor that keeps everyone coming back for more.

METHOD:

Fill the tilt skillet with water half way.

Add all spices including salt into the skillet. Bring water to boil.

Add wings and let soft boil for about 15-20 minutes or until wings are fully cooked.

Remove and place on sheet trays to cool.

Add fnishing rub to chicken wings

Enjoy!

Corsair

METHOD:

Coat wings in rub, and store until ready to fry.

Using a tabletop fryer, fry until crispy or desired crispness.

Serve and enjoy!

Special Note

Special Note

Owner Tamer Altillawi of Sufrat Mediterranean Grill turns to his famous 7-Layer Greek Dip on game day for a fresh, crowdpleasing dish that delivers bold Mediterranean favors and is easy to prepare ahead. Layered with hummus, tzatziki, crisp vegetables, olives, and feta, it is visually striking and ideal for sharing from kickof to the fnal whistle.

SUFRAT MEDITERRANEAN GRILL

7-LAYER GREEK DIP

INGREDIENTS:

Hummus (base layer)

1½–2 cups classic hummus (plain or garlic)

Greek Yogurt, Tzatziki Layer

1 cup thick Greek yogurt

1 tbsp lemon juice

1 small garlic clove, grated

Salt to taste

(or substitute with ready-made tzatziki)

Cucumber Layer

1 cup cucumber, fnely diced

Tomato Layer

1 cup cherry tomatoes, diced

Kalamata Olives

½ cup pitted Kalamata olives, chopped

Feta Cheese

¾ cup crumbled feta

Diced onions

ASSEMBLY

Spread hummus evenly in a shallow glass dish. Gently layer the Greek yogurt/tzatziki on top. Add cucumbers, then tomatoes. Sprinkle Kalamata olives evenly. Add crumbled feta.

Add onions

Optional: Finish with Zattar & olive oil.

SERVING SUGGESTIONS

Warm pita bread

Pita chips

Fresh veggies (bell peppers, carrots, cucumber)

From South Florida: Special Note

Special Note

Prepare this light and fruity libation when having large groups over for game-day parties. This beverage is easy to make, refreshing, and pairs perfectly with classic gameday bites!

ESCAPE ROOFTOP BAR / FORT LAUDERDALE, FL

STRAWBERRY & ROSE

INGREDIENTS:

• 8oz rose wine (Whispering Angel)

• 4oz Cocchi Americano

• 4oz Strawberry Shrub*

• 2oz lemon juice

• 4oz raventos di nit (Cava)

METHOD:

Add all ingredients to large vessel

Add ice, lemon wheels, sliced strawberries, and mint

Stir and top with cava

Escape Rooftop Bar

INGREDIENTS:

• 2 cups chopped strawberries

• 1 cup red wine vinegar

• 2 cups sugar

• 1 cup water Strawberry Shrub Recipe*

METHOD:

In a saucepan bring to a simmer, stir to dissolve sugar

Cook for 20 minutes

Let cool, strain

The Algorithm: AI Insights for Food & Beverage Leaders

Artificial intelligence is quickly moving from concept to competitive advantage— companies still struggle to understand where it delivers real value. In The Algorithm, hype to focus on practical, industry-tested AI applications shaping food and beverage

Leaders

advantage—but many Algorithm, we cut through the and beverage operations today.

Scan the QR code to read the latest issue of The Algorithm. Explore how food and beverage leaders are moving AI from theory to execution —and what it takes to build a smarter, AI-first operation.

Inside this issue, you’ll find a dedicated feature on five high-impact areas where food and beverage manufacturers are successfully applying AI, including:

› Data analysis to surface trends and drive faster, more confident decisions

› Supply chain and logistics optimization across planning, inventory and quality

› Performance optimization to improve efficiency and reduce operational errors

› Customer and workforce management powered by intelligent automation

Editor Top Pi

•Aussie Select

Aussie Select is bringing a breakthrough to the specialty protein category with the first lamb charcuterie available in the U.S. Made from premium, pasture-raised Australian lamb, the brand’s lineup includes Agave Rosemary Lamb, Tikka Masala Lamb, Lamb Pastrami and Lamb Prime Rib and offers operators and retailers a high-protein, clean-label option that meets modern menu demands. Designed for versatility, each item can be served chilled or heated, sliced for boards, folded into sandwiches or featured as an elevated center-of-plate component. With globally inspired flavors and consistent, ready-to-use preparation, Aussie Select helps kitchens reduce labor while delivering distinctive menu differentiation. Halal-certified and crafted without fillers or artificial additives, the products resonate with consumers seeking premium, non-pork alternatives. As demand for globally influenced, protein-forward offerings accelerates, Aussie Select is emerging as a standout specialty product for operators looking to innovate quickly and profitably.

•Bono

Bono’s Sicilian Val Di Mazara PDO Organic Extra Virgin Olive Oil reflects an unmatched commitment to quality, traceability, and Sicilian heritage. Produced in Sciacca, in Sicily’s renowned Val di Mazara region – celebrated globally for exceptional olive oil – this organic EVOO carries the prestigious PDO (Protected Designation of Origin) certification, ensuring authenticity and regional excellence in every bottle. From the moment the olives begin to grow through bottling, the entire process is strictly monitored by a certifying body overseen by the Italian government. Crafted from native Sicilian olive varieties and cold-pressed using a continuous cycle system, the oil offers a delicate yet persistent aroma with notes of fresh grass, artichoke, and green tomato. Recognized with a Gold Award at the 2025 NYIOOC, Bono’s EVOO delivers both provenance and performance for everyday cooking and finishing.

• Cheeky Cocktails

Savor the rich, deep flavor of espresso cocktails without the caffeine crash. Cheeky Cocktails’ Decaf Espresso Syrup is crafted in collaboration with Partners Coffee, this syrup delivers a smooth, velvety body and balanced sweetness every time. This syrup brings the full-bodied richness of a freshly brewed espresso martini to your home bar, requiring only the syrup and a base spirit for an indulgent, late-night cocktail that won’t keep you wired. Beyond martinis, it works seamlessly in coffee-forward mocktails, dessert drinks, creamy White Russians, or even chilled coffee milk for a low-caffeine treat. Whether you’re hosting a cozy brunch or winding down after dinner, Decaf Espresso Syrup delivers sophistication, flavor, and ease, elegantly bridging café-quality taste with cocktail culture, any time of day.

• Cedar’s Reserve

Cedar’s Reserve Hommus is an innovative, ultra-premium line that is redefining the hommus category. Unlike most products on the market, which rely on seed oils such as canola or sunflower, Cedar’s Reserve embraces a health-forward approach, using only heart-healthy olive and avocado oils. This choice results in a richer, cleaner, and more luxurious texture that mirrors authentic Mediterranean culinary traditions. Each batch is enhanced with extra tahini for added creaminess and finished with chef-inspired flavor blends, including Harissa, Olive Tapenade, and Lebanese Za’atar & Tahini, delivering a restaurant-quality experience with every bite.

• Common Cofee

Common Coffee, the brand making instant coffee cool again, is officially entering the U.S. market after winning over the United Kingdom with its premium “Instant Jar.” Made from 100% Brazilian Arabica beans and roasted on fully electric, renewable-energy–powered machines, the coffee is then freeze-dried to lock in its distinctive aroma and flavor, resulting in a smooth, clean, specialty-quality cup in moments. Common Coffee’s Instant Jar will launch on Amazon in early 2026. As Gen Z consumers increasingly look for easy-to-enjoy, specialty coffee options, Common Coffee is a leader in the next wave of instant coffee: quick, flavorful, and perfectly suited for modern life.

• Erva

In South America, yerba mate has been celebrated for millennia as a “gift from the gods:” its energizing, rejuvenating properties have been scientifically proven to enhance focus and concentration, elevate mood, and bring stress levels down. Erva is making the infusion accessible to the North American palate by blending the earthy, known-to-be-bitter herb with colorful organic herbs and fruits. Erva’s Hibiscus Lemon blend is a particularly thirst-quenching and craveable mix, with the fruity and tart notes of hibiscus and lemon dancing playfully with the grounding tones of the yerba mate and the slightest hint of cinnamon. Add a touch of your sweetener of choice for a truly exceptional beverage that you’ll want to share with friends, as much for the taste as for the effect. What better time to discover what has been dubbed “the friendship tea” than the month of love!

• Deko Cocktails

Deko Cocktails is a premium ready-to-pour cocktail brand redefining convenience through intention, craftsmanship, and design. Founded in 2024, the brand was created for consumers who appreciate quality, ritual, and aesthetics—but want to skip the friction of measuring, shaking, and stocking a full bar. Rather than chasing trends or novelty flavors, Deko focuses on classic cocktail structures made with elevated ingredients and a restrained, spirit-forward approach. Each bottle is designed to mirror the experience of a thoughtfully made cocktail at home—composed, balanced, and unapologetically adult. The lineup includes three 375ml cocktails, each yielding four servings: The Bee’s Knees (a botanical gin cocktail with citrus and honey), Gold Rush (a bourbon-forward whiskey cocktail with lemon and wildflower honey), and Number 3(vodka with cucumber, elderflower, lime, and subtle heat). Recognized with gold medals from The Tasting Alliance and high ratings from Wine Enthusiast, Deko Cocktails offers a new standard for thoughtful, design-driven drinking at home.

• Ferruccio Ferragamo

Wine with style! Ferruccio Ferragamo family’s Il Borro has added Pinino Brunello di Montalcino to its portfolio and is a pure expression of Tuscan elegance and terroir. Crafted from meticulously tended vines, this refined red balances structure and sensuality, with layered notes of dark cherry, wild berries, and subtle spice woven through a polished, mineral-driven finish. Thoughtfully produced in limited quantities, Vigna Pinino Brunello di Montalcino reflects Il Borro’s commitment to organic and sustainable viticulture and timeless craftsmanship, an understated yet powerful wine that speaks to heritage, place, and modern Italian luxury.

• Giesen

Giesen 0% Sauvignon Blanc was the original market disruptor in the premium non-alcoholic wine space! After a wellness challenge sparked the winemakers in New Zealand to create the best non-alcoholic wine available in the world, Giesen 0% Sauvignon Blanc was born, during the height of COVID. Fast forward, we are the #1 premium non-alcoholic Sauvignon Blanc in the U.S., and growing, thanks to the estate Sauvignon Blanc used to create this fine palate pleaser. This Sauvignon Blanc offers delicate aromas of fresh lime, redcurrant and lemon shortbread. Delicious citrus flavors followed by distinct blackcurrant and passionfruit notes define this premium New Zealand Sauvignon Blanc. The wine finishes crisp and dry, with a mouth-watering juicy brightness that leaves you reaching for a second (or 3rd?!) sip. You’ll find it light, fresh, and invigorating - perfect for enjoying at home or on your favorite picnic blanket.

• Klaus

Created by mixologist and writer Warren Bobrow, Klaus cans are infused with 10 mg of THC for a mind-opening sense of euphoria. A fan of Moscow mules? Try the Mezzrole, a piquant blend of French limes, Pickett’s spicy-sweet ginger syrup, and tart rice vinegar that finishes with notes of sea salt.

• Kooksoondang

Kooksoondang’s 100 Billion Prebiotics Makgeolli introduces a visionary approach to the functional beverage category. While the U.S. market sees a rise in “Better-for-You” options, this innovation brings a wellnessfocused twist to craft spirits. Each bottle is formulated with 100 billion heat-treated Lactobacillus, utilizing the science of prebiotics to enhance the traditional rice wine experience. The sensory profile is exceptionally approachable, featuring a creamy, yogurt-like texture with a sophisticated balance of mellow sweetness and a refreshing, tangy acidity. It offers a crisp, sparkling finish that appeals to the modern, mindful consumer. By bridging the gap between ancient brewing heritage and contemporary functional trends, it defines a new standard for specialty spirits.

• León Y Sol

This Tequila Reposado by León Y Sol is a bold, golden expression crafted for those who appreciate depth, character, and tradition. Aged for four months in oak barrels, the tequila develops a warm honeyed hue and layered notes of coffee and caramel, creating a spirit meant to be poured slowly and savored. Made from 100% blue Weber agave, this reposado reflects the richness of highland terroir, where iron-rich soils and elevated growing conditions contribute to its distinctive fruity finish and natural complexity. Each sip rolls across the palate with a timehonored intensity, balancing smooth oak influence with vibrant agave character. From its striking color to its refined flavor profile, this tequila embodies craftsmanship, heritage, and soul. Designed to be enjoyed neat, on the rocks, or in elevated cocktails, it offers a versatile yet luxurious drinking experience. This is a tequila that stands out—liquid gold that celebrates the art of aging, the power of terroir, and the beauty of a truly exceptional spirit.

• La Sirena

La Sirena Reposado is a tequila created with intention, balance, and reverence for craft. Produced at a female led distillery in the Highlands of Jalisco, it begins with fully mature blue weber agave harvested, delivering notes of cooked agave, soft vanilla, warm caramel, and subtle oak. Rested for six to eight months in oak barrels, the result is a refined, ultra- premium, ultra -smooth reposado with a layered finish designed to be sipped neat or on rocks. Presented in La Sirena’s sculptural masterpiece, the bottle design is as purposeful as the tequila inside. The siren form serves as both a symbol of strength and a collectible work of art, commanding presence without excess. Every detail reflects the brand’s philosophy of quiet confidence and modern luxury. Beyond the bottle, La Sirena is committed to impact. A portion of proceeds supports charitable initiatives benefiting children, families, and first responders, reinforcing that celebration and responsibility can coexist.

• Local Hive™

From scones and muffins to cobblers and cookies, Local Hive’s Clover Honey Blend brings depth and character to everyday baking, adding natural sweetness, subtle caramelization, and a richer flavor not found in one-note cane sugar. It’s raw & unfiltered, just the way the bees made it – and with almost 300 species of this common wildflower in the United States, each bottle has a slightly different sweet and mellow (with a hint of cinnamon!) flavor profile thanks to the diversity of the pollen inside.

• London Liqueur Company

London Liqueur Company, a U.S. family-owned producer of premium flavored liqueurs, is redefining the liqueur landscape to meet the evolving demands of today’s consumers. Crafted for the next generation of mixologists and DIY cocktail creators, the brand leans into ingredient transparency and hyper-specific flavor by design; an approach that brings a modern and relevant upgrade to a spirit’s category in need of a vibrant flavor refresh. London Liqueurs Rose Water is a clear example of that philosophy. It channels the delicate, aromatic and elegant character of freshly bloomed roses, delivering a floral lift that can soften, brighten, or elevate a cocktail without overwhelming it. With natural color and flavor, and made with ingredients that are vegan-friendly, lactose- and dairyfree, gluten-free, nut-free, and made in the U.S.A., it’s proudly crafted in California for today’s cocktail enthusiast.

• Lucky Energy

Lucky Energy, one of the fastest-rising cleaner energy brands in the country, has expanded its energy platform with the launch of Lucky Energy Gummies, its first-ever energy gummy designed for balanced, everyday performance. The initial lineup introduces three flavors—Son of a Peach, the brand’s best-selling beverage flavor, alongside Red Ryder Punch and Bodacious Berry—with additional flavors and a variety pack planned. Each serving delivers 128 mg of caffeine, 7g of fiber, and a functional blend of L-theanine, maca, ginseng, beta-alanine, and taurine, combining smooth, focused energy with meaningful digestive support. By pairing caffeine with L-theanine, the gummies help deliver sustained energy without jitters, while fiber supports gut health—bringing multibenefit functionality into the energy category. Lightly sweetened and packaged in a convenient, travel-friendly format, Lucky Energy Gummies retail for $63.98 for a 30-day supply, or $47.98 with a subscription, and are available at LuckyBevCo.com.

• mainelove

mainelove is a new canned water brand from Maine, built source first. The brand proudly starts with its water -- drawn from Sebago Lake, one of the cleanest lakes in the nation and so pristine it has earned a rare EPA waiver from filtration of solids. For mainelove, the water isn’t just an ingredient, it’s the point. Born in Maine and scaling quickly, mainelove is licensed in 15 states, with 300+ retail doors across Maine, including placement in Hannaford Markets’ local sections. The lineup includes five SKUs, featuring still and sparkling water and three flavored seltzers— Blueberry Lemon, Raspberry Lime, and Blackberry Grapefruit—made without stabilizers to let the water and fruit shine. mainelove comes in recyclable aluminum cans, partnering with breweries to utilize existing facilities and reduce reliance on single-use plastic.

• Once Again

Made with organically grown cashews that are dry roasted and milled smooth with no added sugar or salt, Once Again’s organic cashew butter brings rich flavor and powerful nutrition to baked goods ranging from cookies and brownies to fudge. The nutty flavor is more delicate than almond or peanut butter and every serving delivers 5g of satiating plant-protein, heart-healthy fats, and vitamins and minerals. The premium spread is also peanut free, gluten free, vegan, and part of the brand’s Honest in Trade sustainability program.

• Nowadays

Recently launched, Nowadays limited-edition Black Cherry flavor expands the brand’s modern approach to social drinking with a fruit-forward flavor that’s bright, buzzy and balanced. Infused with 5mg of THC per serving, it delivers a smooth black cherry finish and a fast, consistent lift—no alcohol required. Smooth and versatile, it brings a refreshing lift to any moment, whether you sip it straight, pour it over ice, or mix it into a mocktail. Black Cherry is available as a 750ml multiserve bottled spirit ($68.99) and as ready-to-drink canned cocktails ($34 per six-pack), both available on trynowadays.com with shipping to 40+ states and in select retailers. Designed for effortless, everyday vibes, it’s the cherry on top of mindful social drinking.

• Penfolds

Embodying the Year of the Horse’s spirit of ambition and passion, Penfolds is an iconic wine brand celebrated for its bold, multi-regional winemaking philosophy, pushing boundaries across continents since its founding in 1844. It’s Penfolds’ relentless pursuit of excellence in crafting exceptional wines that makes it the perfect gift, symbolic of the zodiac’s timeless strength and perseverance. One of Penfolds’ most important and collectible blends, Bin 389 is a Cabernet Shiraz that marries the structure and depth of Cabernet Sauvignon with warm richness of Shiraz. Expect dark fruit aromas, a generous mid-palate, and a balance of power and elegance in this perfect toast to renewal, prosperity and connection. Featuring celebratory artwork across the label and gift box, the red, gold, and jade design radiates festive elegance to capture the vitality of the Horse through layered colors and textures.

• PIQET

PIQET (Packaging Impact Quick Evaluation Tool) is a leading sustainability assessment platform designed to help packaging designers and food brands make environmental decisions that are both credible and commercially practical. Developed and operated by Lifecycles, PIQET enables teams to quantify the environmental performance of packaged products using robust life cycle assessment (LCA) methodology. Now featuring a new Product Contents module, PIQET allows brands to evaluate food loss, shelf life impacts, and packaging efficiency alongside material choices. Powered by high-quality life cycle data from ecoinvent, the platform reveals where environmental impacts truly sit—across ingredients, packaging formats, and end-of-life pathways—so teams can focus on what matters most. PIQET also includes an integrated ISO 14044 report builder, helping organisations generate compliant, transparent documentation that supports regulatory alignment and reduces greenwashing risk. By combining speed, scientific rigor, and practical design insights, PIQET is becoming the go-to tool for brands committed to measurable, responsible packaging decisions.

• Puori

Puori’s PW1 Whey Protein in Bourbon Vanilla stands out as a clean protein supplement crafted for those who prioritize purity and performance. Made from pasture-raised, grass-fed whey protein concentrate, PW1 delivers about 21 g of high-quality protein per serving, supporting muscle growth and recovery after workouts. What sets this protein powder apart is its short ingredient list — featuring whey protein, organic coconut sugar, natural vanilla, and a few simple additions. You won’t find any artificial sweeteners, GMOs, hormones, or pesticides in any of Puori’s products. The bourbon vanilla flavor provides a naturally smooth taste without excessive sweetness, making it versatile for shakes and smoothies. Puori’s PW1 also undergoes third-party testing for contaminants, reflecting the company’s commitment to transparency and quality. For readers seeking a flavorful protein boost rooted in simplicity and integrity, PW1 delivers.

• Pure & Easy Tea

Ascent Pure Tea Experience by Pure & Easy Tea reimagines tea as a curated sensory ritual rather than a commodity beverage. Designed as a refined tea flight, the collection features five handcrafted whole-botanical blends, each created exclusively from whole leaves, roots, flowers, and fruits — never flavorings, fillers, or masking agents. The result is an authentic expression of flavor, aroma, and functional intention in every cup. Housed in museum-inspired packaging, Ascent guides the drinker through a spectrum of experiences — from energizing and focusing to restoring and indulging — inviting exploration much like a wine or fragrance discovery set. The collection includes Apex, Summit, Zenith, Apogee, and Pinnacle, each formulated to showcase the integrity and character of its botanicals. With its emphasis on purity, craftsmanship, and elevated design, Ascent Pure Tea Experience positions tea as a modern luxury ritual for consumers seeking both authenticity and beauty in daily wellness.

• Simrancooks

Simrancooks’ The Red Drizzler, Mild is a vibrant, silky Mojo Rojo inspired by a family recipe passed down through generations and rooted in the culinary traditions of the Canary Islands. Created by founder Simran Khiantani and modeled after her mother-in-law’s beloved sauce, the product brings authentic island flavor into modern kitchens. Mojo Rojo is one of the Canary Islands’ most iconic condiments, traditionally served over papas arrugadas. This version honors that heritage with a balanced blend of red pepper, garlic, and warm spices, delivering depth and complexity with a gentle, approachable heat. Designed for versatility, The Red Drizzler, Mild enhances everything from eggs, grilled vegetables, and seafood to roast chicken, sandwiches, grain bowls, and snack boards. Simrancooks is known for crafting products that feel personal, nostalgic, and full of soul—and this sauce is no exception. More than a condiment, The Red Drizzler, Mild is a celebration of family, culture, and the power of simple, honest flavor.

• Renfro Foods

Renfro Foods announced the launch of a flavorful new salsa made with dill pickles in 2025. Mrs. Renfro’s Spicy Pickle Salsa, considered a medium-hot heat level, is made in partnership with fellow Fort Worth-based company Best Maid Pickles, founded in 1926. It’s gluten free, does not contain high fructose corn syrup or added sugar, and can be used as a condiment, an ingredient or a snack. President Doug Renfro said: “We like to think that our grandparents and great-grandparents, who founded the brands and knew each other, are smiling at what we have created.”

• Sistine

At Sistine, spritz is both an art and a science. Crafted in California, each blend is brought to life through the careful calibration of local organic wines and responsibly sourced botanicals. Delightfully bubbly and naturally colored with beets and carrots, every sip is balanced with bright citrus and subtle spice. Low in sugar and alcohol, there are no compromises on flavor or experience. Designed with intention and ease, Sistine invites drinkers to slow down, savor the present moment, and enjoy a spritz that feels as good as it tastes.

• Tieton Cider Works

Tieton Cider Works is a farm-driven cidery rooted in the Yakima Valley, where exceptional fruit and a deep respect for the land shape every bottle. Founded by farmers, the company approaches cider as a natural extension of the orchards it tends—crafting beverages that reflect the character of the fruit and the place it is grown. From planting and harvesting to pressing and packaging, Tieton controls every step of the process. This hands-on approach ensures that each cider is a true expression of the apples and the terroir of the valley. The team grows, picks, presses, and packs year after year, nurturing their orchards from roots to branches and honoring the rhythms of the land. Tieton’s ciders are known for their balance, freshness, and authenticity, offering a direct connection between farm and glass. With a commitment to sustainability, craftsmanship, and flavor, Tieton Cider Works delivers cider that celebrates agriculture, community, and the art of growing well.

• True Story Foods

For home cooks and chefs seeking bold, savory flavor, True Story Foods’ Heritage Breed Diced Uncured Pancetta is a standout. Crafted from heritage breed pork, salt-cured, and air-dried for months in the fresh alpine air of the Pocono Mountains, it delivers rich umami in every bite. Ready to eat and conveniently packaged in 4 oz servings, this pancetta elevates pastas, salads, soups, or acts as a finishing touch on pizzas and breakfast dishes. True Story Foods heritage breed hogs are raised on family farms, crate-free, fed 100% vegetarian feed, and never given antibiotics or hormones. This specialty pancetta is available at Whole Foods Market, Berkeley Bowl, Luke’s Local, Mollie Stone’s, Lassens and a range of independent retailers- making it an accessible way to bring artisan quality into everyday cooking.

• Volpi Foods

Volpi Foods’ Roltini Singles with Pepper Jack & Genoa Salame deliver a bold, one-of-a-kind flavor experience. Each bite pairs creamy Premium Pepper Jack cheese with a subtle, satisfying kick alongside thinly sliced Genoa salame, creating a high-protein, satisfying on-the-go snack with a distinctive flavor profile that stands out among grab-and-go options. Crafted with premium, minimally processed ingredients and responsibly raised meats, these Roltini Singles are 100% fresh, never frozen. In a category dominated by highly processed meat sticks and protein bars, Roltini Singles offer a refreshingly real alternative—pairing premium cured meat with real cheese in an inventive flavor combination rarely seen in the market. Perfect for lunchboxes, quick bites, or curated charcuterie boards, they provide 160 calories and 10 g of protein per serving, striking the ideal balance of indulgence and nutrition. With its inventive flavor combination, the Roltini Single is a standout choice for consumers seeking a gourmet snack that elevates everyday moments.

Where Romantasy, Art, and Wine Collide

Bookish Wine is a quarterly curated experience designed for romantasy readers who want more than just a book in their hands.

Blending fantasy romance literature with thoughtfully paired wine, the brand occupies a growing space at the intersection of reading culture, experiential luxury, and fandom-driven community.

Founded and curated by Jenn Beach, Bookish Wine was created to elevate the way readers engage with stories they love. Each release pairs a special edition romantasy novel with a wine crafted specifically to reflect the themes, emotional arcs, and characters of the featured book. The result is not a novelty product, but a fully immersive experience—one that encourages readers to slow down, savor the story, and connect more deeply with the world on the page.

Unlike traditional book boxes, Bookish Wine operates on a highly curated, limited-release model. Each volume features a single title and a single wine, both exclusive to Bookish Wine. The books are produced as special editions, often including elements such as sprayed edges, foiling, custom endpapers, interior chapter art, and artist-designed details. These editions are created specifically for collectors and readers who value craftsmanship and design as much as storytelling.

The wine is equally intentional. Sourced from Sonoma County and produced in collaboration with licensed partners, each wine is developed to mirror the mood and tone of the book it accompanies. From bold reds that echo high-stakes romance to softer, more nuanced blends inspired by emotional intimacy or found-family themes, the wine is meant to complement the reading experience rather than distract from it.

At its core, Bookish Wine is rooted in community. The brand speaks directly to romantasy readers: those drawn to stories of magic, forbidden love, chosen family, and emotional intensity. Rather than positioning itself as a mass-market subscription service, Bookish Wine focuses on cultivating a loyal audience of readers who appreciate exclusivity, artistry, and meaningful connection to authors and creators.

Each quarterly volume often includes bonus items such as author letters, character art prints, or bookmarks, reinforcing the sense that readers are receiving

Unlike traditional book boxes, Bookish Wine operates on a highly curated, limited-release model.

Each volume features a single title and a single wine, both exclusive to Bookish Wine.

something personal rather than transactional. Many releases also feature signed or exclusive editions, further strengthening the connection between author and reader.

Bookish Wine has gained traction through organic wordof-mouth and a strong presence within the Bookstagram and BookTok communities, where romantasy continues to thrive. By leaning into visual storytelling, behind-thescenes curation, and authentic engagement, the brand has positioned itself as both a product and a lifestyle—one that celebrates reading as a ritual rather than a hobby.

Importantly, Bookish Wine maintains a clear boundary between creativity and compliance. All alcohol production, licensing, and liability are handled through contracted partners, allowing the brand to focus on curation, storytelling, and reader experience while operating responsibly within industry regulations.

As romantasy continues to dominate reader interest and social media trends, Bookish Wine stands out by offering a tangible extension of the stories readers love. It is not simply about pairing a book with a beverage; it is about creating a moment, one where fantasy feels indulgent, immersive, and shared.

Through thoughtful design, intentional partnerships, and a deep understanding of its audience, Bookish Wine represents a new evolution of bookish culture: one that invites readers to step fully into the story, glass in hand.

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

EACH 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.

DON JULIO 1942 Gallops into the Lunar New Year with its Year of the Horse Release

In celebration of the Lunar New Year, Don Julio unveils its Tequila Don Julio 1942 Year of the Horse release—a limited-edition bottle that honors legacy, momentum, and bold new beginnings. Rooted in the brand’s founding year of 1942, which itself was a Year of the Horse, the release draws a powerful parallel between the fearless spirit of founder Don Julio González and the Horse’s symbolism of strength, independence, and forward motion. More than a seasonal expression, the collectible bottle represents the continuation of a story that blends heritage, craftsmanship, and cultural reverence, marking the Lunar New Year with a design—and a tequila—meant to be savored and celebrated.

Golden Horse

By Lok Cheung of COA, Hong Kong

INGREDIENTS

1 ⅓ oz Tequila Don Julio 1942

¾ oz Water Chestnut Syrup

⅓ oz Lime

¼ oz Kumquat Liqueur

3 drops of Aer

1 whole fresh kumquat

PREPARATION:

Add all ingredients to a shaker. Using a hand blender, blend until the mixture is smooth. Shake well and fne strain into a coupe glass. Print a horse image onto the foam using an edible printer.

RITUAL:

Serve the cocktail at the center of a traditional Chinese candy box, surrounded by festive treats like fresh tangerine, kumquat, sunfower seeds and pistachios to welcome guests with joy and good fortune.

DǍ XIǍO RÉN

By Tong Li of Lotus Lounge in GuangZhou, China

INGREDIENTS

1 ½ oz Tequila Don Julio 1942

¼ oz Maraschino Liqueur

½ oz Bergamot Tepache Syrup

⅔ oz Fresh Lemon Juice

⅔ oz Kombucha

PREPARATION:

Add all ingredients (except Kombucha) into a shaker and shake thoroughly. Strain over ice into a rocks glass. Top with Kombucha. Garnish with ginger candy.

RITUAL:

Place the cocktail inside or under a box. Draw or write any lingering bad luck or energy you wish to leave behind. Use a shoe or slipper to strike the paper to expel the misfortune. Lift the box to reveal the cocktail.

Dancing In The Clouds

By Paul Hsu of Obsidian Bar, China

INGREDIENTS

1 oz Tequila Don Julio 1942

½ oz Burnt Sage & Lavender Cordial

⅛ oz Muscat Grape Liqueur

½ oz Italian Red Bitters

⅓ oz Fresh Cranberry Juice

PREPARATION:

Add all ingredients into a mixing glass with ice and stir thoroughly. Strain into a coupe glass. Garnish with Oolong foam.

RITUAL:

The cocktail’s radiant red hue symbolizes happiness and prosperity for Lunar New Year. Raise a glass with friends and family to wish these fortunes on loved ones.

1942 Crimson Fold

By Ralph Allen Santos of The Spirits Library, Philippines

INGREDIENTS

1 oz Tequila Don Julio 1942

1 oz Amaro

1 oz Aperitif Wine

¾ oz Plum Tea

PREPARATION:

Batch all ingredients into a mini decanter and chill thoroughly. To serve, pour over a rocks glass with clear ice. Garnish with a Plum Tea Blossom.

RITUAL:

The red envelope is one of the most important and popular Lunar New Year traditions that wishes fortune for those you gift a red envelope to. Present the cocktail alongside an ampao envelope containing a chocolate coin for symbolic good fortune.

Golden Moment

By Tryson Quek of Sidedoor, Singapore

INGREDIENTS

1 oz Tequila Don Julio 1942

2 oz Clarifed Pineapple Juice

⅔ oz Dry Vermouth-Infused Mandarin Peel

PREPARATION:

Gently stir Tequila Don Julio 1942 with Clarifed Pineapple Juice in a mixing glass. Transfer to a carbonation-safe bottle and carbonate to your desired level. Pour into a nosing or wine glass, and add a frozen mandarin with curry leaf, and garnish with infused mandarin peels.

RITUAL:

Inspired by the Singaporean tradition of Lo Hei, this moment is about coming together. Gather around the table, raise your glasses and take turns sharing wishes for the year ahead. Serve this cocktail as a toast to togetherness, abundance and the joy of starting Lunar New Year surrounded by loved ones.

Orient Ember

By Thanachot Ong Lohanitmit of #FindTheLockerRoom, Thailand

INGREDIENTS

1 ½ oz Tequila Don Julio 1942

1oz Tangerine Juice

⅓ oz Goji Berry Syrup

⅓ oz Thai Tea

PREPARATION:

Add ingredients into a strainer with ice and shake thoroughly. Strain over ice into a rocks glass. Garnish with candied plum spheres, then lightly mist vanilla over the drink.

RITUAL:

Finish with a gentle vanilla mist as a symbolic blessing, awakening the vibrant spirit of the Year of the Horse to invite joy, luck, and success into the year ahead.

WHAT PACKAGING TRENDS TO EXPECT IN 2026

In the years ahead, food brands will be judged less by what they claim and more by what they can visibly demonstrate. By 2026, trust will be a defining differentiator — and that trust is often formed before a consumer ever tastes the product. More often than not, it begins with the package itself.

Across the food industry, packaging is taking on a more strategic role. Once treated as a functional necessity, it is now recognized as a decision that directly affects food safety, shelf life, labor demands, regulatory readiness, and brand credibility. From Inline Plastics’ vantage point as a long-time packaging manufacturer, these shifts are becoming clearer as customer priorities evolve.

A container that looks compromised can undermine confidence immediately, regardless of the brand behind it.

Changing consumer behavior is a major driver behind this evolution. More Americans now rely on grocery prepared foods, deli offerings, and grab-and-go meals as substitutes for traditional dining. These purchases are no longer occasional conveniences; they are full meals meant to be transported, stored, and eaten later. As a result, packaging must perform across a wider range of conditions, often with little tolerance for failure.

Food safety expectations have also changed. Shoppers are more aware of how food is handled and more skeptical of products that appear unsecured. A container that looks compromised can undermine confidence immediately, regardless of the brand behind it. Visible tamper protection has become a baseline expectation, signaling that food has been protected from preparation through purchase.

In grab-and-go environments, packaging has only seconds to communicate freshness, safety, and value. Poor clarity, questionable seals, or weak construction can cause shoppers to pass a product by. The absence of visible protection introduces real business risk. Without tamper resistance, operators face greater exposure to customer distrust, waste, and regulatory scrutiny. When complaints or investigations arise, packaging often becomes part of the evaluation. Containers that provide clear evidence of integrity help reduce uncertainty and protect brands from costly downstream consequences.

For operators, those moments translate into lost sales, increased shrink, and prepared food that never leaves the shelf. Containers that visibly protect food help prevent those outcomes while reinforcing consumer confidence.

Tamper-evident and tamper-resistant solutions, such as Inline Plastics’ Safe-T-Fresh® line, made from PET, address this challenge by combining visible proof of integrity with built-in protection. A tamper-evident tear strip provides a clear visual cue if a package has been opened, while the tamper-resistant seal helps prevent unnoticed access before purchase. Together, these features make protection easy to recognize at the shelf, reducing hesitation and lowering the risk of complaints, food safety concerns, or product removals in high-traffic retail environments.

Love Stories in the Vineyard

Not only are the wines of Israel ideal for romantic dinners and meaningful Valentine’s Day gifing — several of the country’s most compelling wineries are true love stories themselves, led by husbandand-wife teams whose shared passion, vision, and partnership shape every bottle.

“Wine has always been about connection — between people, place, history, and shared moments,” says Josh Greenstein, Executive Vice President of the Israeli Wine Producers Association. “When you see husband-and-wife teams building wineries together, you feel that connection even more deeply. Tese couples are not just making wine — they’re building something lasting together, and that spirit of partnership and love truly comes through in every bottle.”

Blending ancient winemaking traditions with cutting-edge innovation, Israel has emerged as one of the most dynamic and fastest-growing wine regions in the world. With diverse microclimates, mineral-rich soils, and deep historical roots, Israeli vintners are crafing exceptional wines that stand shoulder-to-shoulder with the world’s most celebrated wine regions.

Te Israeli Wine Producers Association (IWPA) represents nearly 40 wineries nationwide, uniting boutique estates and leading producers under one banner to educate, promote, and introduce U.S. consumers to Israel’s world-class wines.

Some of those Wine Love Stories include:

Yaakov & Na’ama Berg

Psagot Winery

Tura Winery

Founded by husband-and-wife duo Vered and Erez Ben Saadon, Tura Winery embodies a deeply personal journey rooted in love, resilience, and spiritual connection to the land. What began as a dream has grown into a respected winery producing refned, terroir-driven wines from vineyards planted in the Samarian hills. Erez oversees the winemaking philosophy and vineyard vision, while Vered shapes the brand’s identity, hospitality, and global presence — a true partnership where creativity and crafsmanship meet. Teir wines tell a story of devotion not only to each other, but to the soil, seasons, and sacred heritage of Israel — making them a beautiful expression of shared purpose and romance. www.turawinery.com

Psagot Winery

Perched in the historic Judean Hills overlooking ancient terraced vineyards, Psagot Winery is led by husband-and-wife team Yaakov and Na’ama Berg, whose partnership refects both entrepreneurial spirit and deep connection to the land. Together, they have transformed Psagot into one of Israel’s most recognized boutique wineries, crafing expressive wines that balance power, elegance, and a sense of place. Teir collaboration mirrors the harmony found in their wines — blending tradition with innovation, faith with forward thinking, and crafsmanship with storytelling. For couples seeking a bottle with emotional resonance and history in every sip, Psagot ofers a meaningful way to toast love and legacy. www.psagotwines.com

Yoram Shalom & Ilana Shalom

Binyamina Winery

Adding a romantic layer of history, Binyamina Winery itself carries a story of transformation and rebirth. Te winery is housed in what was once the historic Rothschild perfume factory, a site originally dedicated to fragrance, artistry, and sensory expression — a ftting legacy for a modern winery devoted to crafing expressive wines that engage the senses and honor tradition. www.binyaminawines.co.il/en

A

Winery

At Alexander Winery, husband and wife Yoram and Ilana Shalom lead with both heart and precision, guiding the winery’s evolution into one of Israel’s modern quality leaders. Yoram’s winemaking expertise and Elana’s strategic and brand leadership create a balanced partnership that elevates the winery’s identity while preserving its artisanal roots. Together, they focus on crafing approachable yet sophisticated wines that celebrate Mediterranean varietals and Israel’s diverse growing regions. Teir collaborative approach refects the harmony and trust that define long-lasting relationships — an ideal sentiment for Valentine’s Day celebrations.

www.alexander-winery.com

“Each of these wineries tells a deeply human story,” adds Greenstein. “From nurturing vines in challenging terrain to building brands side by side, these couples embody resilience, creativity, and shared purpose. That’s what makes Israeli wines such meaningful gifts for Valentine’s Day — you’re not just giving a great bottle of wine, you’re sharing a story of devotion, craftsmanship, and heritage.”

As winter gatherings fll the calendar and celebrations bring people together, Israeli wines make unforgettable gifs and add a meaningful touch to festive meals. From Valentine’s Day and Super Bowl celebrations to everyday winter moments, these wines elevate the palate while ofering spiritual symbolism, ancient grape heritage, and a deep connection to the land.

“Valentine’s Day is about celebrating meaningful moments and authentic connections,” says Greenstein. “Israeli wines naturally ft that occasion because they carry so much history, soul, and intention. Whether you’re opening a bottle for a romantic dinner or gifing something special, these wines ofer a sense of romance that goes far beyond the label.”

Each Israeli winery brings a vibrant story and a distinctive portfolio of award-winning red, white, rosé, sparkling, and specialty wines. Increasingly available in U.S. liquor stores across the country, Israeli wines appeal to a wide range of tastes and budgets. Whether wrapped as a gif, poured at a holiday table, or saved for a special winter moment, Israeli wines bring warmth, tradition, and inspiration to the New Year and winter season — resonating with people of all faiths.

To explore the full spectrum of wineries and their stories, visit www.iwpa.com. Israeli wines are consistently rated in the high 90s by leading critics including Wine Spectator, Wine Enthusiast, Decanter, and James Suckling. Notable 2025 accolades include Feldstein Cabernet Sauvignon 2019 (94 points, Wine Enthusiast); Jezreel Valley Alfa 2023 (93 points, Wine Enthusiast); Domaine du Castel Grand Vin 2021 (92 points, Wine Spectator); Teperberg Essence Cabernet Sauvignon 2020 (93 points, Decanter); and Shiloh Mosaic Exclusive Edition 2020 (92 points, James Suckling). In addition, Barkan Superior 2020 earned a Gold Medal and 95 points at the 2025 Decanter World Wine Awards.

“Israeli winemakers continue to produce some of the world’s fnest wines, and each winery shares a story of faith, passion, crafsmanship, and human connection,” says Greenstein. “Our mission is to inspire people to discover the wines of Israel — ofering an unmatched journey for wine lovers and creating moments worth celebrating and sharing.”

Israel’s modern wine revival has reignited global interest in both ancient indigenous grapes and internationally recognized varietals, resulting in wines that are expressive, complex, and deeply rooted in terroir. Among Israel’s native and historic varietals is Argaman, a vibrant Israeli-born grape known for its deep color, bold tannins, and notes of blackberry, spice, and Mediterranean herbs. Dabouki, an ancient white grape revived by boutique wineries, produces aromatic wines with floral notes and gentle acidity. Marawi, also known as Hamdani, is an indigenous white grape tied to biblical-era viticulture, offering crisp, mineral-driven wines with orchard fruit tones.

Alongside these historic grapes, international varietals thrive across Israel’s diverse wine regions. Cabernet Sauvignon is robust, structured, and age-worthy, fourishing particularly in the Judean Hills and Upper Galilee. Syrah has proven well-suited to Israel’s Mediterranean climate, producing expressive wines with dark fruit, spice, and savory accents. Warm-climate varietals such as Grenache, Carignan, and Petite Sirah have found a natural home in Israel’s terroir, while Chardonnay and Sauvignon Blanc shine in cooler regions such as the Golan Heights, yielding fresh, elegant white wines.

With vineyards stretching from the mountains of the Galilee to the sun-drenched Negev Desert, Israeli wines refect a rich tapestry of soils, elevations, and microclimates — making them ideal for adventurous winter sipping and seasonal celebrations.

Israel is also globally recognized as a leader in agricultural innovation, particularly for pioneering drip irrigation, a technology that has transformed modern agriculture and viticulture worldwide. Many IWPA wineries rely on these advanced systems to produce high-quality wines despite limited rainfall. Drip irrigation delivers slow, targeted hydration directly to each vine’s root zone through a precise network of tubes and emitters, signifcantly reducing water loss from runof and evaporation. Tis approach allows winemakers to fne-tune irrigation based on grape variety, soil type, and microclimate.

As a result, wineries across Israel — from the Judean Hills to the Galilee — are producing wines with remarkable consistency, depth, and character.

“Despite the challenges Israel has faced, the unique terrain and climate continue to enable the production of exceptional wines,” adds Greenstein. “Our mission is to inspire people to discover the wines of Israel — ofering an unmatched journey for wine lovers everywhere.”

Carla Hall

Carla Hall won over audiences when she competed on Bravo’s “Top Chef” and “Top Chef: All Stars” and shared her philosophy of cooking with love. She is a trained chef who has worked in professional restaurant kitchens in and around Washington, D.C. and believes food connects us all. Carla spent 7 years co-hosting ABC’s Emmy-award-winning lifestyle series “The Chew,” and is currently featured as the Host of the Emmy-nominated “Chasing Flavors” on Max, and on the Food Network as a judge on competition shows such as “Harry Potter: The Wizards of Baking” and the “Halloween Baking Championship.” Her book, Carla Hall’s Soul Food: Everyday and Celebration landed on annual “Best Cookbook lists and received an NAACP Image Awards nomination. A member of national nonprofit GENYOUth’s Board of Directors, Carla is currently being honored by Les Dames d’Escoffier as Grande Dame, a lifetime achievement honor given in recognition of contributions within the fields of food, beverage, and hospitality.

Cat Cora

Cat Cora is a chef, television personality, business person, and cookbook author. She is known for her role as an “Iron Chef” on Iron Chef America and as co-host of Around the World in 80 Plates. Cora made television history in 2005 as the first female Iron Chef, joining Bobby Flay, Mario Batali and Masaharu Morimoto on the first of ten seasons of Food Network’s Iron Chef America. Among her restaurants have been Cat Cora’s Que (CCQ) in Costa Mesa, California; and The Ocean Restaurant, inside the world’s largest oceanarium, in Singapore. Her first cookbook, Cat Cora’s Kitchen (2004), was inspired by her Greek heritage and Southern roots, and contains recipes that were her family’s favorites while she was growing up. This restaurateur, author, lifestyle entrepreneur, TV personality, mother of six, and Presidential Lifetime Achievement Award recipient was also the first female inducted into the Culinary Hall of Fame.

Tyler Florence

Twenty-nine-year Food Network veteran Tyler Florence has captivated millions of viewers on both his Emmynominated “Tyler’s Ultimate,” and “The Great Food Truck Race.” Tyler’s reach extends far beyond his cooking shows, as he has authored 17 cookbooks, including his newest, American Grill (Abrams) released in May 2024, and he has built an ever-expanding business empire across many platforms. A two-time James Beard Award nominee for Best Chef/West Coast, Tyler launched his flagship restaurant, Wayfare Tavern, over a decade ago. His acclaimed San Francisco restaurant Miller & Lux was recently named Best Steakhouse in the Bay Area by San Francisco Magazine. In 2023, he opened the second popular outpost of Miller & Lux in Hawaii, at the Four Seasons Hualalai resort. In June 2024, San Francisco Magazine bestowed on Tyler the coveted title of “Chef of the Year.” His quest for what’s current has gained him a large and engaged social media following.

Eric Adjepong

Host of Alex Vs America and Wild Card Kitchen on Food Network, Eric Adjepong is a network favorite. First-generation Ghanaian-American, Chef Eric Adjepong was born and raised in New York. He is passionate about introducing West African cuisine to the global culinary conversation. After graduating with degrees in Culinary Arts & Nutrition from Johnson & Wales, Eric obtained his Master of Public Health in International Public Health & Nutrition from the University of Westminster in London. From there, he cooked in several Michelin-starred restaurants before taking his talents to Top Chef. He was a finalist on Season 16 and competed on Top Chef All-Stars. Eric’s first children’s book, Sankofa: A Culinary Story of Resilience and Belonging, was published in 2023, and his debut cookbook with Clarkson Potter was released in spring 2025. Elmina, Eric’s contemporary Ghanaian restaurant, opened in Washington D.C. in 2025.

Antonio Inguscio

Antonio Inguscio is Executive Chef of the Doppio Zero restaurant group, overseeing five acclaimed Bay Area locations known for contemporary Italian cuisine. Born in the Puglia region, his passion for cooking began in his mother’s kitchen and led him to attend the Istituto Professionale per I Servizi e la Ristorazione. He went on to refine his craft at respected Italian hotels, including the Majestic Grand Hotel di Cortina, gaining experience that deepened his attention to detail. In 2013, Chef Antonio moved to California to immerse himself in new culinary cultures. He contributed to Bay Area restaurants such as Figo in Palo Alto and Donato Enoteca in Redwood City, refining his expertise in cuisine and wine pairings. Joining Doppio Zero in 2017, he rose to lead the restaurant group’s culinary vision, developing seasonal menus and driving innovation. Doppio Zero is one of the restaurants spotlighted by Pepsi Local Eats in 2025, an initiative that highlights and supports local gems that make our neighborhoods special.

Restaurant: Al Pastor Papi

Miguel Escobedo

Chef Miguel was born in Mexico City and moved with his family to the Bay Area when he was 9 years old. At 14, he began helping out at his uncle’s restaurant, Celia’s Mexican Food, a San Francisco institution. Later, in Santa Barbara, he managed and contributed to establishments such as Santa Barbara Roasting Co. and Coffee Kat, and later Puerto Vallarta restaurants in Washington. In 1999, he opened Papalote Mexican Grill with his brother in San Francisco. After defeating Bobby Flay in a burrito throwdown in 2010 and making appearances on the Food Network, Cooking Channel, and Travel Channel, he set out to introduce San Francisco to the Mexico City-style dishes he had loved since childhood. He studied al pastor cooking at the Instituto Gastronómico in Mexico City and shadowed a local street vendor to immerse himself in the craft. In 2018, Al Pastor Papi followed – first as a food truck and now as a restaurant in San Francisco’s Union Square.

Steven Dominguez

Steven is a Lead Research Chef at PepsiCo, blending culinary creativity with a nutrition-forward point of view. A Johnson & Wales University graduate with a B.S. in Culinary Nutrition (Clinical Dietetics and Food Science), he’s earned recognition for community-based food education and sustainability work, including the Dean’s Award and induction as a Newman Civic Fellow. Steven has cooked in bistros and fine-dining kitchens and now focuses on Better-For-You brands and breakthrough innovation across PepsiCo’s portfolio. He’s honored to join Taste of the NFL in support of GENYOUth’s mission to help end student hunger.

Alex Dooley

Alex is a Senior Research Chef at PepsiCo, known for pairing hands-on kitchen experience with a clear eye for what works at scale. Raised in a small Texas town and shaped by long days in his mother’s restaurant, he built his career across independent restaurants, quick-service brands, fine dining, and the global food chain. Today, Alex brings that full-spectrum perspective to foodservice innovation—balancing crowd-pleasing flavors, practicality, and consistency. He’s excited to join Taste of the NFL during Super Bowl weekend to support GENYOUth’s mission to end student hunger.

Wiley Bates III

Chef Wiley Bates III is Executive Chef for Food Service & Away From Home at PepsiCo, bringing more than 25 years of experience across five-star dining, quick service, and high-volume entertainment. His career includes leadership roles with Pizza Hut, Dave & Buster’s, and Starwood Hotels, as well as founding WEBIII Culinary Provisions. A gold medalist with the United States Culinary Olympic Team, Wiley pairs culinary excellence with service-first leadership, including scholarship and mentorship support for young culinary talent and the expansion of food education in underprivileged communities. He’s proud to join Taste of the NFL to help raise critical support for GENYOUth’s work to end student hunger.

John Kett

John is a Head Research Chef at PepsiCo, where he leads product and menu innovation across the Away From Home portfolio. Raised at the crossroads of Filipino home cooking and classic kitchen training through his parents, he brings equal parts cultural fluency and technical curiosity to every concept. After earning a B.S. in Hospitality Management with a Culinary Arts minor from Florida International University—and later a Master of Business and Science in Global Food Technology and Innovation from Rutgers—John has helped shape experiences across Frito-Lay brands, including building the menu from Doritos After Dark at the Crypto Arena and additional partnerships with menus across entertainment and QSR. He’s proud to join Taste of the NFL in support of GENYOUth’s mission to help end student hunger.

Restaurant: Tarts de Feybesse

Paul Feybesse and Monique Lopez Feybesse

Paul and Monique Feybesse are the founders of Tarts de Feybesse, a top patisserie in the Bay Area, showcasing their love of French and Filipino cuisine and pastries. Over the past 18 years, they’ve worked at some of the most prestigious restaurants in the world and have now planted their roots in Oakland, California. Classically trained, they specialize in both the sweet and savory sides of the kitchen, which makes not only their bakery, but also their special events and pop-up dinners, unique. Paul and Monique have had television exposure as “cheftestants” on Spring Baking Championship on the Food Network and Bravo’s Top Chef, Season 19. They have recently been nominated as semifinalists in the James Beard Awards 2025 in the category of “Outstanding Pastry Chef or Baker,” and are known for blending their French and Filipino roots in creative ways.

Restaurant: Meski

Nelson German

Chef Nelson German is Executive Chef and Owner of Oakland’s acclaimed Alamar Dominican Kitchen & Bar and Sobre Mesa, as well as Executive Chef and Partner at Meski, the new Afro-Ethiopian-Latin restaurant in San Francisco. Known for telling the story of the African and Caribbean diasporas through food and drink, Chef Nelson blends bold, ancestral flavors with modern techniques, delivering menus that are as soulful as they are inventive. Born in Manhattan’s Washington Heights to Dominican parents, Chef Nelson draws deep inspiration from his family’s recipes — especially those passed down by his mother and grandmother — layered with global influence from his travels and training. He began his culinary career in New York at renowned restaurants that included the Gramercy Park Hotel and later became Executive Chef at Absinthe Wine Bar and Jerry’s Café.

Restaurant: Eylan

Srijith “Sri” Gopinathan

Born in Kerala, India and raised in Tamil Nadu, Chef Srijith “Sri” Gopinathan grew up amid rice paddies and coconut trees, where large-scale cooking was an everyday endeavor. He is known for developing the Cal-Indian culinary genre, initially presented in a fine-dining format during his tenure as executive chef at Campton Place at the Taj San Francisco. There, his cooking gained the attention of the culinary world, and he earned his first Michelin star in 2011, and a second in 2019. Sri then partnered with restaurateur Ayesha Thapar to bring the modern Cal-Indian restaurant Ettan to Palo Alto in 2020; the duo’s fastcasual Indian street food concept, Little Blue Door, followed. They opened Copra in San Francisco in 2023, serving a personal menu that pays homage to the coastal cuisines of India’s southernmost states, while highlighting influences from Sri Lanka. Their most recent project, Eylan, opened in Menlo Park in 2025, emphasizes live fire cooking.

Restaurant: Ama, Cafe Sebastian, Brava

Brad Kilgore

Chef Brad Kilgore was raised in Kansas City, Kansas, but launched his culinary career in Chicago, where he worked at the 3-star Michelin-rated Alinea, and the 3-star Michelin-rated L2O. As Executive Sous Chef, Kilgore opened EPIC in Chicago, named one of Esquire Magazine’s Best New Restaurants of 2010. His ascent continued in Miami at Azul in the Mandarin Oriental Hotel, at the St. Regis Bal Harbour under JeanGeorges Vongerichten, and at his own restaurant Alter in the Wynwood district of Miami. Other successes followed: Brava by Brad Kilgore, a contemporary Italian restaurant, and then the first two eateries in partnership with Craig Robins -- Kaido, a Japanese-inspired cocktail lounge, and Ember, a wood-fired American bistro. In 2024 Kilgore Culinary Group began its international expansion with properties in San Pedro Sula, Honduras, and Puerto Escondido Mexico.

Restaurant: Shoji

Intu-on Kornnawong

Chef lntu Kornnawong’s innovative lsaan (northeastern Thailand) Thai-California cuisine is as much a destination as a culinary experience. Raised in the town of Udon Thani in Thailand, lntu’s California journey started with degrees in environmental science; but it was her passion for cooking, nurtured in her parents’ lsaan kitchen, which found her excelling at The International Culinary Center in San Francisco. After graduating, Kornnawong started at the Michelin-starred The Range, where she was mentored by Chef Rachel Silcock, and then at Outerlands, working with Chef Yoni Levy, refining her knowledge of Californian and French cuisine. From there, Intu moved to Los Angeles to work at Rustic Canyon, under Chef Jeremy Fox. Now back in the Bay Area, she has worked as Sous Chef at Kin Khao, San Francisco’s Michelin-starred Thai restaurant, with Chef Pim Techamuanvivt, and is currently leading the kitchen at Shoji.

Restaurant: Minnie Bells Soul Movement

Fernay McPherson

Fernay McPherson, a native of San Francisco’s historic Fillmore district, is the Chef-Owner of Minnie Bell’s Soul Movement. Since 2010, she has been serving delicious home-style Southern cuisine in the San Francisco Bay Area. The Fillmore district was historically populated by immigrants and African Americans who migrated from the Deep South. Minnie Bell’s has garnered significant recognition, being listed among The San Francisco Chronicle’s “Top 100 Restaurants” and Eater SF’s “Essential 38 Restaurants.” In 2024, it was named “Best New Restaurant” by The San Francisco Chronicle, The LA Times, and The New York Times. This year, Bon Appetit also recognized Minnie Bell’s as one of the “Top 20 Best New Restaurants” in the country.

“Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love.”

– Giada De Laurentiis

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

From thoughtful gifts to festive gatherings, Waterloo Gin infuses every moment with warmth, wonder, and a hint of wild — all wrapped in beautifully designed bottles.

Waterloo Gin, the first gin brand distilled in Texas and inspired by the botanicals of the Texas Hill Country, recently released of its newest expression, Prickly Pear & Rose Gin. Launched nationwide in early Fall 2025, Waterloo Prickly Pear & Rose Gin captures the untamed beauty of the Texas Hill Country — where desert blooms and rolling hills meet in perfect harmony. This premium pink gin is bursting with character, a vibrant blend that’s as eye-catching on the shelf as it is captivating in the glass.

Delicate rose petals meet the vibrant sweetness of prickly pear and the tart floral lift of hibiscus, creating a flavor that’s both refined and refreshingly unexpected. Aromatic notes of fresh lavender open the experience, unfolding into bright grapefruit, nutty pecan, and classic juniper. The result is a balanced gin that’s as bold as it is elegant — perfect for refreshing spritzes on the patio, an elevated martini at dinner, or simply with tonic.

Prickly Pear & Rose Gin is distilled in small batches, incorporating hibiscus, rose, and prickly pear alongside Waterloo’s signature nine botanicals, which are layered into a limestone-filtered spring water base spirit to create a truly distinctive profile that reflects both place and craft.

Ingredients:

Texas-born. Botanically inspired. Elegantly distilled.

Tasting Notes: Aromatic notes of fresh lavender open the experience, unfolding into bright grapefruit, nutty pecan, and classic juniper. The result is a balanced gin that’s as bold as it is elegant — perfect for elevating cocktails or savoring simply with tonic.

From thoughtful gifts to festive gatherings, Waterloo Gin infuses every moment with warmth, wonder, and a hint of wild — all wrapped in beautifully designed bottles. The packaging alone makes this product a standout, sophisticated addition to any home bar. With its beautifully striking soft rose-hue, Waterloo’s Prickly Pear & Rose Gin sits in an embossed glass container complete with a wood-finished cork – sophisticated and elegant. Bottled at 94-Proof (47% ABV), Waterloo Gin Company’s premium Prickly Pear & Rose Gin is widely available in select retailers and online for a suggested retail price of $34.99 per 750ml bottle.

Waterloo Gin’s Prickly Pear & Rose Gin is delicious in any number of classic and inventive cocktails, such as a White Negroni, a floral-forward spritz, or simply with tonic and a twist. Try it as featured in the Waterloo Southside drink recipe.

Prickly pear, Rose petals, Hibiscus, Juniper, Lavender, Grapefruit, Pecan, Orris root, Coriander, Anise, Ginger, Licorice root

RECIPE

The Waterloo Southside:

Ingredients:

2 oz Waterloo Prickly Pear & Rose Gin

1 oz Simple syrup

1 oz Fresh lime juice

4-6 Mint leaves, to muddle Lime peel to garnish

Method:

In a cocktail shaker, add the simple syrup and mint leaves. Gently muddle. Next, add the gin, lime juice, and ice. Shake until chilled. Double strain into a coupe glass. Garnish with a lime peel.

For additional cocktail recipes, where to purchase, and more information about Waterloo Gin, please visit www.WaterlooGin.com, or follow the brand on Instagram or Facebook. For sales inquiries, please email Sales@WaterlooGin.com

About Waterloo Gin Company

Born in Austin, Texas—originally known as Waterloo—the brand’s premium gins reflect the spirit and scenery of Texas Hill Country. Crafted with nine thoughtfully selected botanicals and limestone-filtered spring water, every bottle embodies refined elegance and a sense of place. Now under the ownership and vision of industry icon John Paul DeJoria, Waterloo Gin continues to set a new standard in New American gin, bringing regionally inspired, artfully distilled spirits to discerning drinkers nationwide. For more information, visit www.WaterlooGin.com. Connect with Waterloo Gin on Facebook and Instagram.

David Dobrik’s Wavers Snack Makes International Debut in Dubai, UAE at Candylicious

Dubai has officially welcomed a new global snack obsession, as of January, 2026. The Original Doughbrik’s Snacks – Wavers – by David Dobrik, has launched in the UAE with its largest international debut to date, opening inside candy retail giant Candylicious, at The Dubai Mall, notably the world’s largest candy store.

The launch was marked by a high-energy, immersive shop-within-a-shop experience, drawing fans, content creators, and mall visitors eager to sample the brand’s pizza-inspired snacks and meet David Dobrik, global digital creator and co-founder of Wavers.

Dobrik founded the brand alongside seasoned snack entrepreneurs Adam Cohen and Jerry Bello, of Tastemaker Foods, as well as longtime creative collaborator Natalie Noel.

Inspired by Dobrik’s love of pizza, travel, and unforgettable food moments, Wavers blends nostalgia with pop-culture appeal.

Guests explored the full Wavers range, sampling all four bold flavors: Late Night Pizza, Extra Cheesy, Spicy Pickle, and Hot Honey, each delivering the brand’s signature wavy crunch. Designed for modern snackers, every serving contains just 140 calories, is non-GMO, free from artificial flavors and preservatives, and made with simple, recognizable ingredients.

Inspired by Dobrik’s love of pizza, travel, and unforgettable food moments, Wavers blends nostalgia with pop-

culture appeal. The Dubai launch represents the brand’s first move into international markets, positioning Wavers for global growth while tapping into the city’s trenddriven, experience-focused food scene.

Located in one of the world’s most visited retail destinations, the Candylicious collaboration places Wavers at the intersection of entertainment, flavor, and social-media-ready retail, a natural fit for a brand built on shareability and bold taste.

Wavers is a next-generation snack brand offering bold, pizza-inspired flavors with a signature wavy crunch. Designed for everyday enjoyment, Wavers delivers an elevated snacking experience made with quality ingredients and a passion for nostalgia and fun. For more information follow the brand on social media @eatdoughbriks #wavers and their website, www.eatdoughbriks.com and its founder, @daviddobrik .

Candylicious, located in The Dubai Mall, is the largest candy store in the Middle East and one of the world’s most iconic destinations for confectionery and sweet treats. Offering a wide range of chocolates, candies, and novelty snacks from around the globe, Candylicious provides an immersive, family-friendly shopping experience where fun, flavor, and creativity meet. For more information, visit https:// thedubaimall.com/en/shop/candylicious. Address: Burj Khalifa - Downtown Dubai - Dubai - United Arab Emirates

Where to find Wavers: Exclusively at Candylicious, The Dubai Mall (Burj Khalifa - Downtown Dubai - Dubai - United Arab Emirates)

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

EACH 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.