CONTRIBUTING E DITORS MICHAEL POLITZ STEPHANIE BLITZ
CONTRIBUTIN G WR ITE RS AMY MONTANO SUSAN GOLD
SHELBY POLITZ
ETHAN BALSAMO
We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles
Antonia Lofaso is in the Business of Being Real
There’s a reason Antonia Lofaso has remained one of the most respected forces in hospitality while so many others have faded into trend cycles. Long before “chef-driven brands” became a marketing formula, Lofaso built a career rooted in instinct, discipline, and an unapologetic commitment to authenticity; One that seamlessly bridges restaurants, television, fashion, entrepreneurship, and motherhood without ever feeling manufactured. Whether leading acclaimed concepts like Scopa Italian Roots, Black Market Liquor Bar, and DAMA or commanding screens on Top Chef and Tournament of Champions, Lofaso has built her empire by refusing to separate personal identity from professional ambition.
What emerges in conversation is not simply a celebrity chef, but a restaurateur deeply protective of hospitality’s emotional core at a moment when the industry itself feels increasingly transactional. Throughout this candid cover-feature interview with Food & Beverage Magazine, Lofaso speaks openly about leadership, burnout, motherhood, intuition, competition, vulnerability, and the future of restaurants in an AI-driven era; All while returning to one central belief: great hospitality is still, above all else, about people.
You’ve built a career that seamlessly blends chef, entrepreneur, television personality, author, and mother, all while maintaining a fiercely recognizable point of view. In an industry that often pressures chefs to become “brands,” how have you protected the authenticity of Antonia Lofaso while scaling multiple businesses and media platforms?
Lofaso: I really pay attention to my intuition. I choose projects and work with people that I love and respect. If it doesn’t feel right, I don’t do it.
Across Scopa Italian Roots, Black Market Liquor Bar, and DAMA, there’s a clear throughline of deeply personal storytelling through food, yet each concept feels entirely distinct. What is your process for creating commercially successful restaurants without losing emotional identity?
Lofaso: Every restaurant concept comes from a place of deep connection and love for that food. It took me a long time to understand that to really connect with people through food, I needed to share what was most personal to me. People feel it, and then it’s not just about a popular restaurant; it feels like a place that they are connected to.
You’ve spoken about your food as a reflection of both heritage and evolution, where “cavatelli and carnitas can co-exist.” At a time when diners increasingly crave authenticity, how do you define authenticity in modern American dining without allowing it to become creatively restrictive?
Lofaso: I don’t try to reinvent the wheel. Good food is good food. Classics are always loved and are timeless. It took me a long time to be okay with not being the most creative, but definitely giving the people what they love
Few chefs have successfully maintained relevance across both hospitality and television for as long as you have. From Top Chef to Tournament of Champions and beyond, how has television changed the expectations placed on chefs? And, do you think the industry is now demanding entertainers as much as culinarians?
Lofaso: I think if people chose to be both entertainers and culinarians, that would be wonderful. Even if people chose just one, still wonderful. No matter the choice, it’s about education. Making sure whoever is watching, whether your staff or the public, is educated and mentored the best way you can. Chefs are teachers in the deepest parts of themselves.
Hospitality has become increasingly difficult to sustain post-pandemic, with operators facing labor shortages, rising food costs, and shifting consumer expectations. As a restaurateur with multiple concepts, what do you believe separates the operators who will thrive over the next decade from those who will disappear?
Lofaso: This is the hardest / saddest question to answer. I have watched incredible restaurants and operators close post-pandemic, people who love this industry with so much loyalty. That is heartbreaking. I think it’s more important than ever to continue to keep standards high in all hospitality. People are eating out less, and because of that, they have to choose you. So don’t give them any reason not to choose you.
Your restaurants feel intentionally energetic and culturally layered rather than trend-driven. In an era dominated by “Instagrammable” dining, how do you balance visual appeal with the deeper fundamentals of hospitality: flavor, consistency, service, and emotional connection?
Lofaso: We build restaurants for the people. “What is going to make the public happy?” I think of a place everyone wants to dine. Is this going to make my 26-year-old daughter come and my 75-year-old father? If the aesthetics and menu make both of them happy, I did my job.
I’m most proud of all of my teams, watching them grow professionally and personally. said Lofaso.
You’ve expanded beyond restaurants into ventures like Chefletics, redefining chef apparel through a more functional and fashion-forward lens. What gaps did you see in the culinary industry that traditional hospitality companies were overlooking, particularly for women in professional kitchens?
Lofaso: Chefletics was derived from wanting a chef jacket that was more comfortable for a woman’s body; We have breasts and hips. I was squeezing my broad shoulders into jackets that made me physically uncomfortable. Our jobs are very physically demanding, so I want to make jackets that allow for more mobile movement.
There’s a growing conversation around burnout in hospitality, especially among chefs balancing leadership, media obligations, and constant public visibility. What has success cost you personally — and how has your definition of success evolved over the years?
Lofaso: I don’t like the term burnout as if it’s a bad thing. Usually, when people “burnout” it’s because what they are doing or how they are doing it isn’t serving them. Feeling uncomfortable reminds you to adjust what you are doing. Success means many different things. I have had career success, and that feels amazing as an individual. It also meant that I wasn’t the most present mother. Do I regret that? Sometimes. My daughter is so proud of me, and I know she is inspired to be anything she wants, and has an incredible work ethic. Do I wish I were with her more? Everyday. I didn’t have a personal relationship for over a decade because of my work. Is it all hard to balance? Yes, because there’s no such thing as balance. Something or someone is always left behind. It’s the circular movement of time and energy that you can balance. But not all can have your attention at the same time.
I never thought in a million years this would be my life. I love food and hospitality. I didn’t realize how endless the possibilities were. said Lofaso.
You’ve cultivated a reputation for being intensely competitive while also being deeply respected by your peers. In your opinion, what’s the difference between healthy ambition and ego in the culinary world, and why do some chefs struggle to distinguish the two?
Lofaso: I believe wanting to win is healthy. It’s not ego-driven. For me, it’s about testing everything I have learned over the past 3 decades. I want to win fairly. I want to see other people win. I believe that how you behave in competition says a lot about who you are as a person and your character. And, let’s just say I’ve been in a lot of therapy sessions.
Your career has unfolded alongside massive shifts in dining culture; from celebrity-chef worship to experiential dining and creator-driven food media. Looking ahead, what do you believe the next major evolution of hospitality will be, and are restaurants prepared for it?
Lofaso: I believe we are going to see AI involved. We are already seeing a good amount of automated elements in fastcasual restaurants. I’m excited, intrigued, and also worried about the evolution, but we will see! I only hope the Industry stays as traditional fundamentally as it possibly can.
As someone formally trained in French technique but heavily influenced by multicultural Los Angeles, how do you think global cities like LA are redefining what “American cuisine” actually means in 2026?
Lofaso: Having a French technique background is something I’m extremely proud of because my fundamentals in cooking are strong and disciplined. Once you have that, you can go into any cuisine and create. I believe American cooking is eclectic. That is America. I love to see that as the standard. Every culture is represented in the best way through food.
You’ve remained remarkably consistent in an industry known for volatility. What leadership philosophies have allowed you to maintain long-term partnerships, scale concepts successfully, and build teams that continue growing alongside you?
Lofaso: I believe being a good leader is about allowing other people to grow and lead with you. Everyone deserves to feel encouraged and mentored. I am nothing without all of our teams in the restaurant, and I go into every situation with that on my mind. You have to deeply care about your teams. What are their goals/aspirations? People want to be a part of something great and productive. If you can create that culture, you make great teams.
Your audience connects with you because you’ve never appeared overly manufactured, whether on television or in your restaurants. In a media environment increasingly driven by algorithms and curated personas, do you think vulnerability has become a competitive advantage in hospitality leadership?
Lofaso: I only know one way, and that is to be unapologetically me. I have very little tolerance for inauthenticity. I wear my heart on my sleeve, whether good or bad. My intentions are always honorable, so I hope that comes through. I think people want to see realness. There is great power in transparency and honesty. People sometimes think being vulnerable is a weakness; I think the opposite. If I’m crying, let them see it. If I am angry, let them see it. If I’m humorous, let them see it. I think all the things bring my teams together, and audiences that watch feel connected.
Many chefs eventually choose between creative fulfillment and operational scalability. You’ve managed to pursue both. When you evaluate a new opportunity today — whether a restaurant, collaboration, television project, or brand partnership — what determines whether it aligns with the legacy you want to build?
Lofaso: My only criterion for who and where I work is whether it feels right. Maybe my intuition tells me that “this is good”, something for me. I know it sounds hokey sometimes when I say it out loud, but I don’t think we as people put enough emphasis on our gut feelings. If a fast-casual restaurant feels right, go with it. Restaurant in another state? Collaboration on a piece of equipment…. A new chef hire… all of it the same. I don’t go by what’s trending. It has to feel right.
If you could redesign one aspect of the modern restaurant industry from the ground up — culture, compensation, kitchen hierarchy, media expectations, sustainability, or something else entirely — what would you change first, and why?
Lofaso: This is the hardest question. My answer didn’t come quickly. I love my industry so much, my first instinct was to be like, “No, it’s perfect!” but it’s not. In order to get teams to work hard, care, and be disciplined doesn’t require aggressive behavior. It requires a deep understanding of excellence. Teaching excellence and discipline can be done in a very caring environment. That is what I wish.
Where the Pacifc Meets Perfection:
Grand Velas Riviera Nayarit Sets the Standard for Summer 2026
By Lauren Kane / Food & Beverage Magazine
There are places you visit, and then there are places that seem to anticipate you. Places that understand not just what luxury looks like, but what it feels like at its most instinctive, most indulgent, most quietly transformative. On the sun-drenched Pacific coast of Mexico, where the Sierra Madre mountains tumble into the sapphire sweep of Banderas Bay, Grand Velas Riviera Nayarit exists in that rarified category.
For Summer 2026, as travelers seek experiences that balance immersion with ease, and gastronomy with escapism, Grand Velas Riviera Nayarit isn’t just part of the conversation—it is the benchmark.
The first thing you notice isn’t the architecture, though it is striking in its symmetry and openness, nor the infinity pool that spills toward the horizon in a cinematic blur. It’s the feeling of orchestration. Everything here, from the gentle choreography of service to the scent of ocean air threading through manicured gardens, is calibrated for presence. Set along a long, pristine
stretch of beach framed by lush tropical landscaping, the resort delivers a visual rhythm of blues and greens that feels almost meditative. Suites—267 of them, all ocean-facing—open like private sanctuaries, many with terraces designed for the kind of sunsets that stop conversations mid-sentence. This is a property that understands spatial luxury: not just opulence, but room to breathe.
Let’s be clear. Grand Velas doesn’t participate in the traditional all-inclusive category. It dismantles it. Under the direction of Executive Chef Guillaume Morancé, the culinary program here has become one of the most compelling in Mexico, elevating the concept into something closer to a roaming, multi-restaurant fine dining destination. Five signature restaurants anchor the experience, each with a distinct identity, yet all unified by an ethos of precision, seasonality, and narrative-driven cuisine. And crucially: everything is included.
Frida — The Soul of Mexico, Reimagined
Named after the iconic artist, Frida is less a restaurant and more an homage—bold, layered, and unapologetically expressive. The space hums with color, live music, and an energy that feels deeply rooted in heritage.
Chef’s favorites to seek out:
• Tableside guacamole, elevated with theatrical finesse and impeccable balance
• Red snapper in zucchini flower sauce with corn mushrooms
• A curated margarita flight that moves from classic to avant-garde
Here, Mexican cuisine isn’t simplified for an international palate; it’s amplified, honoring tradition while refining technique.
The Restaurants: A World Tour Without Departure
Piaf— French Precision Meets Coastal Romance
There’s a quiet confidence to Piaf. Soft lighting, the low murmur of conversation, and plates that arrive like composed works of art.
Chef’s favorites:
• Classic French onion soup, deeply caramelized and unapologetically rich
• Lamb filet with thyme jus and ratatouille
• Chateaubriand carved with ceremony
This is haute cuisine with a pulse—elegant, but never stiff.
This is haute cuisine with a pulse—elegant, but never stif.
Lucca — Mediterranean Indulgence, Italian Heart
Lucca leans into warmth, both in flavor and atmosphere. There’s a sense of abundance here, of shared plates and long dinners that stretch into memory.
Chef’s favorites:
• Housemade ravioli with basil and black olive sauce
• Agnello de Lucca (lamb, slow-roasted to tenderness)
• Seafood pastas that taste like the Amalfi Coast filtered through the Pacific
It’s Italian-Mediterranean cuisine that prioritizes comfort without sacrificing sophistication.
Sen Lin —
A Journey Through Asia’s Flavor Map
Sen Lin is where the culinary narrative becomes expansive. It pulls from across Asia—China, Japan, Thailand, Vietnam —without losing cohesion.
Chef’s favorites:
• Duck in ten-spice marinade with plum sauce
• Lobster in creamy masago
• Coconut-based seafood soups layered with heat and sweetness
The result is not fusion for novelty’s sake, but a thoughtful dialogue between regions.
Mediterranean cuisine that prioritizes comfort without sacrifcing sophistication.
Azul —
Efortless, Elevated, Everyday
Azul is the counterpoint—the place you return to again and again. Open-air, relaxed, yet still executed with precision.
Chef’s favorites:
• Made-to-order breakfast stations (don’t skip the Mexican classics)
• Sushi and tempura that rival standalone concepts
• Grilled selections that feel both casual and considered
It’s proof that even the “casual” dining here refuses to compromise.
“Casual” dining here refuses to compromise.
Then there are the in-between moments: Selva del Mar’s oceanfront bites, where shrimp tacos arrive mid-sunbathing; the Aqua Bar, where cocktails are shaken and served without ever leaving the pool; an experience recognized among the world’s most iconic swim-up bars. Even the simplest meal here feels intentional.
Beyond its culinary prowess and oceanfront serenity, Grand Velas Riviera Nayarit reveals a more playful, unexpectedly imaginative side—one that broadens its appeal without diluting its sophistication. The resort’s state-of-the-art Kids’ and Teens’ Clubs are not afterthoughts, but fully realized environments designed with the same intentionality as its fine dining venues; immersive, secure, and quietly luxurious, offering everything from creative workshops to tech-forward gaming lounges. Meanwhile, daily programming transforms leisure into experience: think hands-on sushi rolling classes led by the resort’s own chefs, where guests move from observer to participant, crafting delicate bites with a newfound appreciation for precision and balance. And then there are the Bee Suites, a concept that feels both whimsical and purposeful, where guests can engage with on-site beekeeping initiatives, gaining insight into the delicate ecosystems that support the region’s biodiversity, all while reinforcing the resort’s commitment to sustainability. It’s this layering of experience— refined yet playful, indulgent yet conscious—that elevates Grand Velas beyond expectation, offering not just escape, but enrichment.
What ultimately distinguishes Grand Velas Riviera Nayarit isn’t just the food or the setting; it’s the service. The kind that feels intuitive rather than rehearsed. Guests often describe a near-telepathic attentiveness: names remembered, preferences anticipated, moments quietly enhanced. One traveler summed it up succinctly: “Service is next-level… staff remember your name by day two.” This isn’t overbearing luxury. It’s effortless luxury.
For those seeking restoration, the resort’s wellness offerings extend beyond the expected. Spa treatments unfold in hushed, aromatic spaces; wellness suites incorporate fitness and recovery directly into the living experience. And then there’s the pool—a three-tiered infinity design that has become something of a signature. It’s not just a place to swim, but a place to linger, to recalibrate, to watch the sky dissolve into color each evening.
Travel is shifting. The modern luxury traveler is no longer chasing excess; they’re chasing meaningful indulgence: experiences that feel curated, culinary programs that rival standalone destinations, and environments that allow both stimulation and stillness. Grand Velas Riviera Nayarit delivers all of it, seamlessly.
By the time you leave, something subtle has shifted. Not dramatically. Not loudly. But in the way you measure experiences, in what you now expect from travel, in how you define indulgence. And that is the quiet power of Grand Velas Riviera Nayarit— not just a destination for Summer 2026, but a new standard for what a destination can be.
Pecan Deluxe Expands:
Doubling Popping Boba Capacity to Meet Demand
Pecan Deluxe expands its Dallas facility, doubling popping boba production to meet demand as the largest U.S. manufacturer. Discover the latest trends now!
Pecan Deluxe Candy Company: A Leader in Popping Boba
Pecan Deluxe Candy Company has made headlines with its recent expansion of the Dallas facility, doubling its production capacity for popping boba. This strategic move positions the company as the largest domestic manufacturer of popping boba in the United States, catering to the surging demand from foodservice brands across the nation.
Meeting Rising Consumer Trends
Since the launch of popping boba in 2021, Pecan Deluxe has not only filled a niche in the market but has also driven substantial growth within the category. With consumers increasingly looking for unique and playful ingredients in their beverages and desserts, popping boba provides that exciting burst of flavor and texture. Gary Collins, EVP of Operations at Pecan Deluxe, stated, “We are always looking for ways to improve the working environment for our employees and offer our customers a worry-free experience by using the latest advancements in modern technology to produce a quality product.” This commitment to quality and innovation is evident in their expansion efforts.
Advanced Manufacturing Technology
The Dallas facility’s upgrade has enabled Pecan Deluxe to reach an impressive output capacity of up to 100 million pounds per year. This ambitious target is supported by advanced manufacturing technologies and optimized processes, streamlining production while maintaining high standards of quality. The family-owned company, with 75 years of experience in ingredient manufacturing, leverages its expertise to stay at the forefront of the rapidly evolving popping boba segment.
Versatile Product Oferings
Pecan Deluxe’s popping boba comes in various sizes, ranging from 6mm to 10mm, making it a versatile option for different beverage and dessert applications. Each pearl features a delicate outer shell that encases a vibrant liquid center, creating an enticing visual appeal that enhances the overall consumer experience. The company offers both natural and artificial colors and flavors, allowing brands to align their products with diverse menu strategies and consumer preferences.
Applications Across the Beverage Spectrum
Coffee and Tea:
Popping boba can elevate classic beverages with bold flavors and fun textures.
Milkshakes and Smoothies: Add a pop of color and flavor to creamy treats.
Sodas and Cocktails: Transform traditional drinks into exciting, Instagram-worthy creations.
“We are always looking for ways to improve the working environment for our employees and offer our customers a worry-free experience by using the latest advancements in modern technology to produce a quality product.”
With a U.S.-based supply chain, foodservice brands benefit from shorter lead times and reliable sourcing. This is especially crucial for high-volume operations where dependable performance is key to success.
Showcasing Innovation at the National Restaurant Association Show
Pecan Deluxe will showcase its U.S.-manufactured popping boba at the upcoming National Restaurant Association Show, May 16–19, 2026, in Chicago. Attendees are encouraged to visit Booth #12137 to sample new flavors, explore innovative applications, and discover custom development capabilities. This event presents an excellent opportunity for foodservice professionals to learn about the latest trends and innovations in the industry.
Driving Menu Innovation
As the food and beverage landscape continually evolves, the need for brands to innovate their menus has never been more critical. Pecan Deluxe’s expansion not only meets current market demands but also empowers foodservice operators to drive high-margin beverage opportunities. By integrating popping boba into their offerings, brands can enhance their product appeal and attract customers who are eager for new experiences.
Real-World Success Stories
Numerous foodservice brands have already begun to incorporate popping boba into their menus, reporting increased customer engagement and satisfaction. For example, a popular regional coffee chain recently introduced a line of beverages featuring popping boba, resulting in a significant uptick in sales and customer interest. This trend highlights how innovative ingredients can breathe new life into existing menus and attract a broader audience.
The Future of Popping Boba
With its commitment to quality, innovation, and customer satisfaction, Pecan Deluxe is well-positioned to lead the popping boba category in the United States. As consumer preferences continue to evolve, the company’s ability to adapt and provide top-notch products will ensure its success in the competitive foodservice landscape. For those looking to elevate their menu offerings, now is the time to explore the possibilities of popping boba.
Are you ready to take your beverage menu to the next level with popping boba?
AZULEJOS ARTISAN TEQUILA BRINGS HERITAGE, ARTISTRY AND A SHARED VISION to Sugarlands’ Growing House of Brands
Some tequila brands are built around marketing. Others are built around mass production. Azulejos Artisan Tequila was built around craftsmanship.
As Sugarlands Distilling Company continues to expand its house of brands into new categories, it has remained focused on partnering with spirits that bring authenticity, character and a clear point of view. Azulejos Artisan Tequila represents exactly that, a boutique tequila brand rooted in heritage, artistry and a relentless commitment to doing things the right way.
Founded more than 30 years ago by Pedro Quintanilla and Alfredo Miguel, Azulejos was created at a time when tequila quality standards were still evolving. Long before premium tequila became fashionable, Quintanilla believed the category could be elevated through finding the best agaves, a slower, time-tested production process and a deep respect for tradition.
At the time Azulejos was founded, less than one percent of tequila was made from 100% Blue Weber agave. Today, that number is over 40 percent, a shift that reflects just how forward-thinking the brand’s original philosophy truly was.
“My father believed tequila should be treated like a craft, not a commodity,” said Chris Quintanilla, now CEO of Azul Imports and steward of the family legacy alongside his mother, Linda Quintanilla. “He set out to prove tequila could be both authentic and exceptional, and that philosophy still guides everything we do.”
tequ a o d be tre ed like a craft, n a c mod y
Azulejos remains committed to that original vision today. Each expression is made using just three ingredients: agave, water and yeast. No shortcuts. No additives. Just time, patience and process.
That dedication to craft extends beyond what’s inside the bottle.
Azulejos has also become known for what surrounds the tequila itself: distinctive ceramic bottles inspired by traditional Mexican tilework. Each bottle is handpainted by a team of female artisans, transforming every release into a functional piece of art. For many collectors, discovering Azulejos means not only finding a new favorite tequila but also a bottle worth displaying long after the last pour.
For the Quintanilla family, that artistic approach is intentional.
“Tequila making is an art,” Chris Quintanilla said. “We wanted the outside of the bottle to reflect the same level of craftsmanship as what’s inside. Every bottle tells a story.”
That philosophy of treating spirits as both product and storytelling vehicle is one of the reasons Azulejos found a natural fit with Sugarlands Distilling Company.
Like Azulejos, Sugarlands is a family-owned company that has built its reputation by doing things differently. From its roots in Gatlinburg to its evolution into a nationally recognized house of brands, Sugarlands has consistently combined authenticity with innovation. The company’s entrepreneurial approach to scaling distinctive spirits brands was also appealing to the Azulejos team.
Quintanilla’s familiarity with Sugarlands began during his time as Chief Revenue Officer at Mexcor, where he had a front-row seat to the company’s growth and brand-building strategy. When he later returned to Azul Imports and began evaluating potential growth partners, Sugarlands quickly rose to the top of the list.
“I really identify with the way Sugarlands operates,” he said. “They are unapologetically authentic. They’re creative, they move fast and they know how to take a great product and supercharge it from a sales and marketing perspective.”
The partnership also revealed unexpected similarities between the two companies’ production philosophies.
While tequila and moonshine come from different traditions, the foundation of Azulejos Blanco tequila shares surprising similarities with traditional unaged spirits like Jim Tom’s Unaged Rye, produced by Sugarlands. Both begin as clear, expressive spirits that showcase the purity of their base ingredients before barrel aging adds additional character. Azulejos’ Reposado and Añejo similarly build on the pure expression of Blanco through barrel aging, much like Jim Tom’s Unaged Rye evolved with time and oak into Roaming Man, Sugarlands’ award-winning Tennessee Rye Whiskey.
Azulejos has even incorporated the Volunteer State into its own process, aging select expressions in Tennessee whiskey barrels, creating another natural connection point with Sugarlands.
Together, the companies see an opportunity to expand Azulejos’ reach while preserving what makes it special.
Azulejos is currently available in select U.S. markets, but the partnership with Sugarlands is designed to help take the boutique brand nationwide while maintaining its identity and craftsmanship. Beginning soon, Sugarlands will begin selling Azulejos at its Gatlinburg distillery, giving visitors access to the brand for the first time on site.
For Sugarlands President and Founder Ned Vickers, the addition of Azulejos reflects the company’s long-term vision of building a diverse portfolio of distinctive spirits.
“We look for brands with real stories and real substance,” Vickers said. “Azulejos has both. Our role is to help more people discover it while protecting everything that makes it unique.”
For Quintanilla, the partnership represents something equally important: finding a growth partner that understands the responsibility of carrying forward a family legacy.
“This isn’t just a tequila brand to us,” he said. “It’s our family’s life’s work. Partnering with Sugarlands allows us to grow while staying true to who we are.”
Like Sugarlands, Azulejos was built on the belief that craftsmanship still matters.
Together, they’re expanding a family legacy while making sure the story behind every bottle reaches more people than ever before.
“This isn’t just a tequila brand to us,” he said. “It’s our family’s life’s work. Partnering with Sugarlands allows us to grow while staying true to who we are.”
MOST BRAND IMPRESSIONS LAST SECONDS. This One Lasts Years.
Food and beverage marketers spend billions chasing impressions. Digital ads. Influencer partnerships. Sampling programs. Point-of-sale displays. All of it designed to get a brand in front of a consumer for a few seconds and hope something sticks. The math on most of it is brutal. Costs climb, attribution gets murky, and the moment the spend stops, the impressions stop with it.
There is a category of branded object that works on completely different math. It costs a fraction of a media buy. It requires no ongoing investment. It does not compete for attention because it has already earned a permanent place in someone’s home or office. And every single day it sits there, it is delivering a brand impression to everyone who walks through the door.
Steelberry builds that object, and the food and beverage marketers who have discovered it are using it to solve three of the most persistent challenges in the industry: keeping consumers engaged between purchases, strengthening distributor and retail relationships, and building the kind of
brand loyalty that does not erode when a competitor drops their price.
The company specializes in fully custom ornaments, and its food and beverage work demonstrates what is possible when a brand takes this seriously. A sculpted glass ornament replicating an iconic marinara jar, rendered with such precision that the label typography and jar silhouette are unmistakable, sits in a consumer’s kitchen and tells that brand’s story to every dinner guest who sees it. A cast pewter winery estate piece, the founding year arched across the top in raised lettering, becomes the collectible a wine club member talks about long after the visit. A full-color enamel craft brewery mascot ornament, bold and irreverent against a hot pink background, lives in a fan’s home or office like a badge of belonging. A hyperrealistic sculpted pretzel ornament stops people mid-sentence. A cast enamel sandwich piece, rendered in full brand color with jeweler-level detail, turns a household name into something worth keeping.
None of these are holiday gifts. They are year-round brand touchpoints with a permanent address in a consumer’s personal space.
For the marketing director managing a regional wine brand, the challenge is sustaining engagement between visits. A custom ornament placed in the tasting room as a purchasable keepsake or a wine club exclusive extends the brand into the consumer’s home or office and keeps the memory of that experience alive until the next one. For the brand manager at a craft brewery building community around its identity, a custom ornament is not merchandise. It is proof of membership, something a loyal customer displays the same way they would display anything else that says something about who they are. For the marketer at a specialty food company competing against larger players for consumer mindshare, a custom ornament that travels home with a loyal customer creates a permanent brand presence in a consumer’s home or office that no competitor can displace.
The trade applications are equally compelling. A distributor incentive that arrives in Q4 and sits on a buyer’s desk through the entire following year’s purchasing cycle is a very different conversation than a branded hat or a gift card. A retail partner gift that reflects the craftsmanship and identity of the brand it represents reinforces the relationship in a way that a standard promotional item never will. A limited annual collectible offered exclusively through key accounts gives retail and on-premise partners a genuine reason to feature the brand and drive consumer engagement at the point of sale.
Steelberry works across cast metal in gold, nickel, and bronze, etched metal, full-color enamel, sculpted dimensional, pewter, acrylic, stained glass, wood, felt, and decorated glass formats.
Every piece is made to order. Art and design services are included at no charge, and Steelberry’s team works directly with brand and marketing teams to build the design from a logo, label, product, or landmark. Orders start at 25 pieces, making this accessible for emerging brands and independent producers alongside companies with national distribution and major marketing budgets.
The company’s credibility in this space is built on decades of experience. In the 1970s, founder Jeff Cooper’s father Dave wanted his son’s hockey team to have trading pins for an international tournament. No internet. No vendor network. Dave researched manufacturers at the library, sketched a design by hand, and sent a check in the mail. When the first puck dropped, every kid on the ice held a pin. By the end of the tournament they had a collection. Word spread, and teams across the region started calling. That conviction, that a wellmade object carries a story and builds a community around it, has driven Steelberry ever since.
It is the same conviction that makes this so relevant for food and beverage marketers today. This industry runs on story, place, and emotional connection. Consumers do not just buy a bottle, a jar, or a can. They buy into something that reflects their taste, their values, and their identity. A branded object that lives in their home or office and reflects that connection back to them every day is not a promotional item. It is a relationship asset, and its value compounds over time in a way that a digital impression never will.
The brands building lasting equity in food and beverage are investing in every dimension of the consumer relationship. A custom Steelberry ornament is one of the most costeffective ways to put a brand inside a consumer’s home or office and keep it there, permanently, without spending another dollar after the initial order.
For food and beverage marketers ready to put their brand somewhere it will stay, the conversation starts at steelberry.com/collections/custom-made-ornaments or by calling Steelberry directly at 1-866-727-9811.
NATURAL PRODUCTS EXPO WEST
Trend-Setting Innovation at the 45th Anniversary of Food, Beverage, and Wellness
By Michele Tell
Natural Products Expo West 2026 transformed the Anaheim Convention Center into a massive hub for the future of natural, organic, and functional food, beverage, and supplement innovation, drawing over 60,000 industry professionals and 3,000+ exhibitors from March 3–6. The 45thanniversary edition positioned Expo West as the world’s largest gathering of conscious consumerpackaged goods, blending tradeshow education with product discovery across thousands of booths.
Food and beverage highlights
Food at Expo West 2026 leaned heavily “betterforyou,” with proteinforward snacks, wholefood ingredients, and cleaner labels dominating the aisles. Brands introduced highprotein reinventions in traditionally indulgent categories— proteinpacked cookies, savory snacks, and pantry staples— playing to growing demand for satisfying, metabolismsupportive options, especially among GLP1aware consumers. Fiber also emerged as a costar, with fiberrich baked goods, gutforward snack bars, and prebioticenhanced readytoeat meals signaling a shift toward digestive and microbiome wellness.
Beverages showcased a wave of functional formats, from protein infused shakes and clearprotein drinks to mushroombased mylks and adaptogenic lattes. Tropical flavors—coconut, mango, pineapple, and yuzu—rippled across waters, kombuchas, RTD teas, and even dairybased drinks, reflecting a global palate for bright, refreshing profiles. Hard seltzers, kombuchas, and lowalcohol functional beverages continued to evolve, with brands emphasizing botanicals, nootropics, and moodsupport blends.
Supplements and active nutrition
Supplements at Expo West 2026 blurred the line between pillbased vitamins and everyday foodlike formats. Coffee, tea, and hot cocoa appeared as mainstream delivery vehicles for cognitive, immune, and relaxation support, with gummies, powders, and functional shots now framed as “ritual” products rather than clinicallooking supplements. Active nutrition expanded beyond hardcore sportsbrand aesthetics, branching into hydrationfocused powders, moodsupport blends, and agingwell formulas that target joint health, focus, and recovery.
Sustainability, regenerative practices, and indulgence
Regenerative organic certifications and farmercentric storytelling gained visibility, with brands spotlighting soil health, ethical sourcing, and climatefriendly practices directly on packaging. At the same time, indulgence remained frontandcenter: chocolatecovered snacks, plantbased desserts, and “funfirst” treats with clean labels reflected a consumer desire for treats that feel both pleasurable and align with their values.
Live entertainment and afterhours scene
Expo West 2026 extended beyond the convention floor with a dynamic afterhours lineup led by entertainment partner House of Blues. Formerly of the House of Blues chain, the “House of Blues Whalers” concept hosted a curated mix of live music and brand activations, turning postshow hours into a networkingmeetsfestival experience. California rock band Spin Doctors returned as a featured act, bringing highenergy nostalgia to the expo’s evening events and drawing crowds eager to unwind after long days of trendspotting and meetings.
Emerging trends to watch
Core 2026 trends pinpointed at Expo West include proteineverywhere innovation, fiberforward wellness, moodasfoundation health, and functional beverages that double as daily rituals. Tropical, globally inspired flavors, cleaner labels, and regenerative sourcing round out a picture of an industry that increasingly marries indulgence with purposedriven nutrition.
For full details, schedules, and exhibitor information, visit the official event hub:
CLICK HERE
The beverage side of Natural Products Expo West.
Natural Products Expo West 2026 in Anaheim was a huge showcase for the naturalfoods world, but beverages clearly stole a lot of the spotlight. The show highlighted a flood of CPG drink launches, especially functional beverages, healthy smoothies, coffees, waters, and ready-to-drink products built around wellness, energy, hydration, mood, and gut health.
What stood out most was how many beverage brands leaned into health-conscious positioning rather than just flavor. Across the floor, new products emphasized prebiotics, postbiotics, probiotics, protein, clean labels, mushroom ingredients, matcha, fiber, and lower-sugar formulations, showing that beverage innovation is increasingly about function as much as taste.
The beverage mix also reflected broader consumer demand for drinks that feel refreshing but still deliver a benefit. Coverage from the event noted everything from non-alcoholic mixers and better-for-you cocktails to mushroom drinks and adaptogenic formats, alongside more familiar categories like coffees, waters, and smoothiestyle beverages.
In scale, the event was massive: reporting put attendance at more than 60,000 to roughly 70,000-plus industry professionals, with over 3,000 exhibiting brands and around 3,200 brands cited in event coverage. The show also drew major brands and high-profile names, including celebritybacked beverage launches and other headline-making product debuts that added buzz to the aisles.
Beyond products, Expo West remained a networking hub for founders, retailers, investors, and industry insiders, with plenty of education sessions and after-hours events layered on top of the show floor activity. That mix helped make the beverage surge feel less like a trend and more like a full category shift within natural and organic CPG.
For full details, schedules, and exhibitor information, visit the official event hub: CLICK HERE
WHERE FLAVOR MEETS PHILANTHROPHY
Supporting and Empowering Latino Youth in the U.S.
CREATING SEASONED LEADERS
The Aarón Sánchez Impact Fund empowers Latino youth with culinary arts scholarships, mentorship, and access to food and wellness resources. Since 2016, we’ve invested over $1.5 million to expand food education and create opportunities to thrive in the culinary world and beyond. The Fund also partners with nonprofits to provide culinary education and improve food access, ensuring Latino youth have the tools to succeed while honoring their roots.
www.aaronsanchezimpactfund.com
Photo Credit: Emeril Lagasse Foundation.
Culinary Community Unites for Three Square’s
19th Las Vegas Restaurant Week,
June 1 through 12
By Beth Martino
In a region known for world-class dining, too many of our neighbors still face impossible choices about food. One in six Southern Nevadans, including more than 113,000 children, are unsure where their next meal will come from. That uncertainty places real strain on families, making everyday life harder than it should be. No one should have to live that way, yet many do because of circumstances beyond their control.
At Three Square Food Bank, we work alongside our community partners every day to meet that need with care and consistency. But one of the most powerful ways our community comes together each year starts around the table.
Now in its 19th year, Las Vegas Restaurant Week invites restaurants across Southern Nevada to give back through the culinary arts. This 12-day event each June encourages residents and visitors alike to dine out for a great meal and a meaningful cause.
In Las Vegas, the hospitality community is at the heart of how we care for one another. Chefs, restaurateurs, and hospitality teams understand better than anyone the power of a shared meal. Through Restaurant Week, they are not just serving guests. They are helping lead a community-wide effort to ensure everyone has a seat at a table.
They are helping lead a community-wide effort to ensure everyone has a seat at a table.
From June 1 to 12, hundreds of restaurants and venues will once again come together with thousands of diners to help address food insecurity. Participating restaurants offer curated prix fixe menus for breakfast, brunch, lunch and dinner at a range of price points, with a portion of each meal supporting neighbors facing hunger.
Restaurant Week is powerful because it transforms the simple act of dining out into something much bigger. Each meal enjoyed becomes part of a collective effort to ensure families, children and seniors across Southern Nevada have access to the food they need.
For many, hunger is not a temporary challenge, but an ongoing reality shaped by rising housing costs, wages that have not kept pace with inflation and limited access to affordable groceries. Working parents, seniors on fixed incomes and children who rely on school meals are among those most affected.
Funds raised through Las Vegas Restaurant Week help Three Square source and distribute food through a network of more than 150 community partners, ensuring support reaches people where they are, when they need it most.
Last year alone, more than 290 restaurants and 64,000 diners participated, raising over $400,000 and helping provide 1.2 million meals. Since 2007, Las Vegas Restaurant Week has helped generate more than 10 million meals for neighbors in need.
While the need remains high, so does the strength of this community. Restaurant Week is a reflection of what makes Southern Nevada special: a hospitality community that leads with generosity and a shared belief that everyone deserves access to food.
Restaurants interested in participating can contact the Las Vegas Restaurant Week team at 702.909.5519 or restaurantweek@threesquare.org.
The mobile-friendly website RestaurantWeekLV.org will launch two weeks before the event with a full list of participating locations and promotions.
As President and Chief Executive Officer, Beth Martino oversees one of the fastest growing food banks in the nation, furthering Three Square’s efforts to provide food to those facing hunger today and to make measurable strides in ending hunger in the future. She administers the growth and sustainability of the food distribution network, advocates and inspires community support, and addresses barriers that prevent Southern Nevadans from gaining dignified access to meals.
THE HIDDEN COST OF DISCONNECTED SYSTEMS IN HOSPITALITY OPERATIONS
Hospitality operators today are running more technology than ever before. Point of sale systems, property management platforms, payment processors, inventory tools, guest apps, loyalty programs, kitchen display systems. The investment is significant, and on paper, most of it looks connected. Integrations are in place. Data is flowing. The stack looks modern.
But connected and truly working together are not the same thing, and the gap between those two states is costing operators more than they realize.
The reality inside most hospitality operations is that data lives in silos. A transaction closes at the POS, but the guest profile in the PMS does not update in real time. A charge posts at the restaurant outlet, but reconciling it against the room folio requires manual steps. A manager wants a clear picture of on-property spend and instead gets three different reports from three different systems that do not quite match. Staff work around the gaps. Workarounds become workflows. And somewhere in that friction, revenue leaks, guests notice, and the operation runs harder than it should.
This is the hidden cost of disconnected systems. It does not show up as a line item. It shows up as slower table turns, duplicate data entry, billing errors, incomplete guest profiles, and decisions made on information that is already stale by the time it reaches the manager who needs it.
For hotel and resort F&B directors, the stakes are particularly high. A guest’s on-property experience spans multiple touchpoints: checkin, the restaurant, the bar, room service, the spa. Each touchpoint generates data and each is an opportunity to recognize the guest, personalize the experience, and drive incremental revenue. But when the POS and PMS are not truly aligned, that opportunity disappears. The server does not know the guest is a returning member with a standing preference. The front desk does not see last night’s dinner charge in time for a smooth checkout. The F&B director cannot see which outlet is underperforming because the data is not centralized.
For multi-unit restaurant operators, the challenge looks different but stems from the same root. Menus, pricing, staff permissions, and reporting need to be consistent across locations. When systems do not communicate cleanly, that consistency breaks down. A menu update that takes hours instead of minutes. A labor report requiring manual consolidation across locations. A loyalty
program that does not sync with the POS in real time, creating friction at the exact moment a guest is trying to redeem a reward.
The answer is not more integrations. More integrations between systems that were not designed to work together only add complexity and more points of failure. The answer is platform thinking: choosing technology built from the ground up to operate as a unified system rather than a collection of connected tools.
What true interconnection looks like in practice is straightforward. A single guest record that follows the guest across every touchpoint on property. Real-time data flowing between front-of-house and backoffice so managers are making decisions on what is actually happening right now. A unified payment flow that handles charges across outlets, rooms, and experiences without manual reconciliation. Coordinated workflows where staff across departments operate within a shared system logic, not jumping between platforms that each carry their own version of the truth.
The business impact extends well beyond operational efficiency. Personalization at scale becomes possible when guest data is unified. A server who can see a guest’s order history across every visit and every outlet delivers a materially different experience than one starting from scratch at every table. Revenue capture improves when upsell opportunities are surfaced in real time with the right context. Decision-making accelerates when the data feeding it is reliable, centralized, and live.
Silverware has spent three decades building toward this standard. The platform brings POS, payments, guest experience, CRM, loyalty, kitchen operations, mobile technology, and reporting onto a single architecture purpose-built for restaurants and hospitality operators. With deployments across more than 20,000 locations in 40 countries, and clients ranging from independent fine dining restaurants to global hotel brands including Fairmont, Accor, and Raffles, Silverware operates at the scale where the cost of fragmentation is felt most acutely and where the value of a unified platform is most clear.
The hospitality operators pulling ahead are not the ones with the most technology. They are the ones whose technology works together. The gap between connected and truly unified is where guest experience is won or lost, where revenue is captured or left behind, and where operational complexity either compounds or gets resolved. THE QUESTION WORTH ASKING IS NOT WHETHER YOUR SYSTEMS ARE INTEGRATED. IT IS WHETHER THEY ARE ACTUALLY WORKING AS ONE.
To see how Silverware unifies hospitality operations, visit silverwarepos.com or book a demo directly on their site.
You may have noticed that customers are buying differently lately: smaller portions, new product choices,
shifting
demand, and it’s
not random.
A major change is already underway, and it’s reshaping the food industry.
Inline Plastics has spent decades helping food businesses navigate shifts in consumer behavior. Today, one of the most significant drivers is the rise of GLP-1 medications like Ozempic and Wegovy, which are altering how people eat, and what’s expected from packaging.
These medications reduce appetite and influence food preferences, leading consumers to eat less while prioritizing different products. Data from Cornell University shows households using GLP-1 medications are cutting grocery spending and moving away from calorie-dense, highly processed foods. In their place, demand is growing for fresh items, high-protein options, and functional foods.
That shift doesn’t just impact what’s on shelves — it affects how those products need to be packaged.
As consumption patterns change, packaging needs are shifting. Multi-serve formats that once drove efficiency are losing ground, while single-serve and portioncontrolled packaging are growing. Consumers still want convenience, but also want control — over portion size, freshness, and nutritional clarity.
Packaging is also expected to do more. As portion sizes shrink, formats must support how consumers actually eat — smaller servings, snacking occasions, and flexibility to save food for later.
That means packaging designed for single-serve, compartmentalization, and resealability is becoming more important. Consumers want options that separate ingredients, maintain freshness, and allow them to return to the product without compromising quality.
Packaging has only seconds to capture attention at shelf. Clarity, presentation, and visible freshness play a critical role in purchase decisions, especially for grab-and-go items. At the same time, tamper-evident features and food safety reassurance are no longer optional — they’re expected.
For many businesses, this creates a gap between legacy packaging formats and what today’s consumer demands. If your strategy is built around larger formats or traditional configurations, the impact may already be showing through slower-moving inventory, shifting order patterns, or new customer requests.
As portion sizes shrink, formats must support how consumers actually eat — smaller servings, snacking occasions, and flexibility to save food for later.
To adapt, many brands are turning to packaging formats supporting these behaviors — such as snack-focused containers like the TS3006 and TS3008, designed for portion control and grab-and-go convenience, as well as compartment options like the TSSB3R, which keep ingredients separated while enhancing presentation and flexibility for consumers who want to enjoy and reseal.
This reflects a broader movement toward wellness. A study from Circana indicates more consumers are prioritizing higher protein intake, smaller portions, improved gut health, and reduced reliance on ultra-processed foods. GLP-1 medications are accelerating a trend already underway.
This is where the right guidance matters. Inline Plastics supports food brands and retailers in evaluating packaging strategies against evolving expectations — helping identify where formats must shift and how packaging can better support today’s buying behavior.
GLP-1 medications are not a future trend. They are already influencing how consumers eat and what they expect from food packaging. Ready to find the perfect packaging solutions for you?
Inline Plastics
supports food brands and retailers in evaluating packaging strategies against evolving expectations — helping identify where formats must shift and how packaging can better support today’s buying behavior.
Talk
to an expert at Inline Plastics today!
MUSIC MATTERS TO YOUR CUSTOMERS
86% WOULD RETURN TO AN ESTABLISHMENT IF THEY LIKED THE FEATURED LIVE MUSIC
86% WOULD RECOMMEND THE ESTABLISHMENT IF THEY ENJOY THE MUSIC
80% SAY THAT MOST OF THE RESTAURANTS AND BARS THEY FREQUENT HAVE MUSIC PLAYING
NEARLY 70% OF MILLENNIALS SAID THAT HAVING NO MUSIC NEGATIVELY IMPACTS THEIR EXPERIENCE
AND RESTAURANT OWNERS WEIGH IN 89% OF MILLENNIALS SAID THAT GOOD MUSIC MAKES A MORE MEMORABLE EXPERIENCE
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
Alexandrie Brut
Alexandrie Brut Sparkling Wine presents a refned expression of balance and precision. Crafted in a dry, minimalist style, it opens with crisp notes of green apple, citrus zest, and subtle brioche. Fine, persistent bubbles carry a clean mineral backbone, giving the wine both freshness and structure. On the palate, it is bright yet composed, with a focused acidity that enhances its elegance without overpowering the fruit. Hints of pear and white fowers emerge, leading into a polished, dry fnish that lingers with quiet sophistication. Designed for versatility, Alexandrie Brut sparkling wine pairs effortlessly with oysters, light seafood, or celebratory moments on its own. It is a sparkling wine that favors restraint over excess, delivering fnesse, and a distinctly modern character.
1934 Bloody Mary Mix
1934 Bloody Mary Mix is a small-batch craft mixer made with real vegetables, premium spices, and no preservatives or fllers. Designed for balance rather than excess, it delivers a bright, tomato-forward profle with smooth, controlled heat that builds without overpowering the palate. Unlike overly thick or aggressive mixes, 1934 pours clean, holds its integrity over ice, and remains crisp and consistent from frst sip to last. Every batch is crafted with precision, offering a fresh, refned take on the classic Bloody Mary. Free from gimmicks and shortcuts, the brand focuses on quality, favor, and execution above all else. Recognized with major international awards, 1934 Bloody Mary Mix has earned a reputation for setting a new standard in the category rather than following trends.
Alexandrie Brut Rosé
Alexandrie Brut Rosé Sparkling wine expresses a vibrant yet composed character, balancing freshness with subtle depth. In the glass, it displays a delicate blush hue with a fne, persistent mousse. Aromas of wild strawberry, raspberry, and rose petal rise gently, accented by a hint of citrus zest. On the palate, the wine is crisp and refreshing, with bright acidity supporting layers of red berry fruit and a touch of creaminess. A faint mineral note adds structure, leading into a clean, dry fnish with a lingering whisper of fresh berries. Crafted with an emphasis on elegance and precision, Alexandrie Brut Rosé Sparkling wine offers both charm and versatility. It is equally at home as an aperitif or paired with light fare, delivering a refned sparkling experience that highlights freshness, balance, and a graceful, fruit-driven profle.
Amoy
As foodservice operators continue looking for menu items that offer both visual appeal and practical kitchen performance, products that refresh familiar formats are gaining attention. Amoy’s Matcha Enhanced Folded Bun is one example of that shift. By adding a subtle green tea note and a natural green hue to the traditional folded bao, it brings a more contemporary look while keeping the soft, fuffy texture diners expect. The bun is fully cooked and ready in 5 to 6 minutes by steaming, making it easy to use in fast-paced operations. Its ability to hold well in steamers and chafers adds fexibility for service, while its veganvegetarian formulation and 0g Trans Fat broaden menu appeal. From appetizers and receptions to buffets and catering, it offers operators a simple way to add color, variety and a fresh point of interest to the table.
Apple Sidra
Produced by Oceanic Beverages, Apple Sidra has been an iconic staple of Taiwanese culture since 1965, seamlessly transitioning from banquets to night markets. It is known for a crisp, fzziness that is refreshing on summer days, offering a sweetness that pairs easily with savory street foods and spicy dishes. The beverage is instantly recognized by its classic bright yellow can, featuring a design that has remained virtually untouched for decades. For many, cracking open a cold Apple Sidra is more than just a drink. It is a nostalgic taste of home cherished by the global diaspora for generations.
AUTEC
AUTEC, the nation’s leading commercial sushi robot provider, designed the ASM895A sushi robot to double kitchen effciency and elevate sushi menus with innovative dishes. The ASM895A Maki Maker crafts rice sheets of various thicknesses and dimensions with customizable settings, making it perfect for creating sushi rolls, sushi burritos, and more. The robot features an auto-supply function that produces up to 1,300 fawless rice sheets per hour (one every 3 seconds) without requiring manual intervention to press a button for each sheet. Once a rice sheet is removed, another is created automatically. By selecting the double rice sheet mode, chefs can simultaneously make two sheets, doubling their effciency! The compact design of the new ASM895A enables it to easily ft in tight spaces such as under shelves and on countertops.
Bartesian
Experience the cocktail lounge in your own home – all at the touch of a button with the Bartesian Pro cocktail maker. Fill with any spirit: Vodka, Tequila, Whiskey, Gin or Rum and then insert cocktail capsule, which contains the perfect balance of juices, bitters, and extracts for your cocktail. The Bartesian Professional delivers a premium, bar-quality cocktail or mocktail at the simple push of a button. Get ready to enjoy a perfectly-crafted cocktail in under 30-seconds.
Better Than Bouillon
Better Than Bouillon is rooted in the belief that great favor should work as hard as the people using it. Known for delivering depth, consistency, and versatility, the brand plays a key role in helping foodservice and industrial kitchens execute effciently without sacrifcing quality. From marinades and sauces to sides and batchprepped items, a single spoonful brings layered favor that holds up across a wide range of applications. During peak grilling season, this fexibility becomes especially valuable, supporting operators as they build favor into grilled chicken, steak, and seafood, elevate vegetables and skewers, and create bold, cohesive dishes across the menu. Grounded in the idea that better favor drives better outcomes, Better Than Bouillon enables teams to streamline backof-house execution while maintaining high-quality results—making it a reliable foundation across menus, occasions, and formats.
Beverly Spirits
Beverly Spirits’ The Beverly High Rye is an award-winning majority-rye whiskey redefning the modern premium whiskey experience. Produced in collaboration with Cedar Ridge Distillery, the expression has earned widespread acclaim, including a 98-point rating from The Tasting Panel, Gold Medals from the San Francisco and New York World Spirits Competitions, and Rolling Stone’s 2024 Best Rye Whiskey title. Following its international debut in Japan, The Beverly High Rye has secured placements at some of the country’s most prestigious hospitality destinations, including Aman Tokyo, VIRTU at Four Seasons Otemachi, and Gold Bar at Edition. Celebrated for its refned balance and elevated sipping profle, the whiskey has also inspired signature cocktails at Nobu Tokyo and is gaining momentum among world-renowned bartenders. Retailing at $64, The Beverly High Rye is available at select luxury venues and retailers across Japan and on Erewhon shelves throughout Southern California.
Bono’s
Bono’s Sicilian Castelvetrano Pitted Green Olives, produced by Sicily’s largest authentic extra virgin olive oil brand, are the ultimate summertime must-have. The olives – which won the 2024 prestigious sof Gold Award – are a versatile treat, made up of a delicate, buttery favor with the right balance of sweet and savory. The high-quality olives are cultivated exclusively in their native environment in and around Castelvetrano in western Sicily. Whether paired with a crisp martini, served alongside a cheese platter, or enjoyed on their own, Bono’s Castelvetrano Olives are the perfect refreshing touch to summer dishes. They can easily be added to a picnic or a themed menu – served on a skewer alongside red and white veggies for the 4th of July – tossed into a salad for the perfect crunch, or even prepared as an olive tapenade, elevating any meal.
CURATED, FACE-TO-FACE MEETINGS BETWEEN THE RIGHT BUYERS AND SELLERS AT THE RIGHT TIME.
FEATURING OUR 2ND ANNUAL GOLF OUTING AND THE GRAND TASTING EVENT!
Coffee by Design Chilled Bella Oat Latte
Introducing “Chilled” Bella Oat Latte, next in Coffee By Design’s legacy coffee line-up. This ready-to-drink coffee, in an elegant 12 oz. can, offers convenience without compromising quality. Smooth and balanced, featuring favors of sweet orange, chocolate and almond which plays well with oat milk. Beautiful in its simplicity, this is a powerful invitation to customers to become part of a global network striving for fairness, equity, environmental, and economic justice while enjoying delicious coffee. Power to make real change in your cup (or can)! Coffee By Design, a 100% Woman Owned, Maine Made, Farmer Focused coffee company partners with coffee farmers who produce superior harvests and invest in their communities and the environment. By paying fair prices and crafting custom, not cookie-cutter, solutions, Coffee By Design empowers farmers to positively impact both their farms and local communities.
BRIANNAS
BRIANNAS Fine Salad Dressings’ new Avocado Oil Greek Vinaigrette offers a balance of bright acidity and herb-forward favor. Made with 100% avocado oil, the dressing delivers a smooth fnish that compliments a variety of seasonal dishes, from crisp salads to grilled vegetables, and proteins. Its light yet favorful profle makes it especially suited for warm-weather dining and outdoor entertaining. As demand for alternative oils continues to grow, BRIANNAS offers something for everyone with dressings crafted with premium ingredients without sacrifcing the taste! BRIANNAS Avocado Oil Greek Vinaigrette is a go-to staple for summer meals at home, and a part of a line of dressings featuring some of BRIANNAS best-selling favors made with avocado oil.
Coffee by Design Chilled Espresso Bella Crema Cold Brew
Introducing “Chilled” Espresso Bella Crema Cold Brew, next in Coffee By Design’s legacy coffee line-up. This ready-to-drink coffee, in an elegant 12 oz. can, offers convenience without compromising quality. Smooth and balanced, featuring favors of sweet orange, chocolate and almond. Beautiful in its simplicity, this is a powerful invitation for customers to become part of a global network striving for fairness, equity, environmental, and economic justice while enjoying delicious coffee. Power to make real change in your cup (or can)! Coffee By Design, a 100% Woman Owned, Maine Made, Farmer Focused coffee company, partners with coffee farmers who produce superior harvests and invest in their communities and the environment. By paying fair prices and crafting custom, not cookie-cutter, solutions, Coffee By Design empowers farmers to positively impact both their farms and local communities.
Craize Everything
Craize isn’t your typical cracker. It’s bold like a chip, clean like a cracker, and delivers a whole new kind of crispy crunch thanks to our unique, fre-griddled process. Never baked, fried, or puffed, Craize is made with non-seed oils and real, simple, clean ingredients. Plus, it’s non-GMO, gluten-free, vegan, and kosher. Everything Craize brings the iconic everything seasoning to life — savory, garlicky, onion-forward, and perfectly balanced with a hint of salt and satisfying crunch in every bite. It’s the familiar favor you love, reimagined in a craveable, delicious, better-foryou cracker that stands out from the ordinary. And winner of the 2026 sof Gold Award as cracker of the year! So many ways to Craize this summer—enjoy them straight from the bag, pair with your favorite dips, or top with cheese and spreads. However you snack, Everything Craize delivers authentic favor and limitless crunch you can feel good about.
Craize Sweet Corn
Craize isn’t your typical cracker. It’s bold like a chip, clean like a cracker, and delivers a whole new kind of crispy crunch thanks to our unique, fre-griddled process. Never baked, fried or puffed, Craize is made with non-seed oils and real, simple, clean ingredients. Plus, it’s non-GMO, gluten-free, vegan, and kosher. Sweet Corn Craize brings the natural, slightly sweet favor of real corn front and center — simple, craveable, balanced and anything but boring. Made with real corn four and corn puree mixed directly into the signature arepa corn dough, this favor is perfect for any summer snacking occasion. And there are so many ways to Craize – enjoy them straight from the bag, pair with your favorite dips, or top with cheese and spreads. However you snack, Sweet Corn Craize delivers authentic favor and limitless crunch that you can feel good about.
Crossroads™
Crossroads™ by Saffron Road® is where favors collide and cravings win. Global favors don’t just mix, they remix, two cultures, one plate, zero rules. The result? Comfort food turned into crave food, bold, indulgent, and seriously hard to put down. And because it’s from Saffron Road®, it’s real food, no shortcuts. When lemon miso collides with fettuccine, favor takes the stage. Juicy chicken, zesty sauce, and tender pasta, every forkful is the main character. 24G of protein | Seed Oil Free Certifed | 0G added sugar | no artifcial ingredients | chicken raised with no antibiotics ever
Italian cuisine & UNESCO
Canned Tomatoes are at the heart of Italian Cuisine
We are proud to celebrate a historic achievement: Italian cuisine has officially been recognized as part of UNESCO’s Intangible Cultural Heritage of Humanity. This prestigious recognition honors not only our extraordinary food, but also the traditions, craftsmanship, regional diversity, and cultural values that Italian cuisine represents around the world.
At the heart of this recognition are not luxury or complexity, but humble, essential ingredients. Among these, canned tomatoes stand out as a cornerstone of Italian cuisine, bridging tradition with practicality.
Through a careful process of canning, tomatoes are preserved at their peak ripeness, capturing their natural sweetness and acidity. This method enhances their flavor and enables cooks to infuse their dishes with the authentic taste of Italian tomatoes long after the harvest.
From simple sauces to more complex dishes like lasagna or osso buco, canned tomatoes are prized for their versatility. Their ready-to-use nature saves time and effort while maintaining traditional flavors.
Recognized by UNESCO as part of Italy’s intangible cultural heritage, canned tomatoes stand as a testament to how simple ingredients can carry profound cultural meaning, ensuring that the flavors of Italy continue to be celebrated worldwide.
The Greatest Tomatoes from Europe campaign promoted by ANICAVthe Italian Association of Canned Vegetable Industries - and co-funded by the EU (European Union) aims to raise awareness of the quality, safety, and sustainability of EU preserved (canned) tomatoes, 100% Made in Europe, 100% Made in Italy.
Visit greatesttomatoesfromeurope.com for further details.
Join us in our three-year long journey across the USA.
www.greatesttomatoesfromeurope.com
Domino® Sugar and C&H® Sugar
Domino® Sugar and C&H® Sugar are introducing limited-edition packaging to mark the United States’ 250th anniversary. The program spans both retail and foodservice, with commemorative designs featured on 4 lb. bags of Premium Pure Cane Granulated Sugar and a series of collectible single-serve packets used in restaurants and coffee shops. The packaging incorporates patriotic imagery tied to each brand, from regional landmarks to nationally recognized symbols, creating a consistent visual presence across grocery shelves and tabletop service. Developed in partnership with America250, the limited-edition rollout connects a highfrequency pantry staple to a broader cultural moment. For operators and retailers, the program offers a simple way to align everyday service items with a nationwide celebration, without requiring changes to product, sourcing or back-of-house operations.
DORÉ
DORÉ Premium Oat Mash Vodka is an ultra-smooth, high-quality spirit crafted from carefully selected oat mash. Distilled in Normandy, France utilizing cognac distilling technology in copper stills. Its velvety texture and delicate sweetness makes it an excellent choice for both sipping and mixing. Whether enjoyed neat, on the rocks or cocktail DORÉ delivers a refned and sophisticated drinking experience
Entourage
Meet Entourage, the Provence rosé made by friends who drink it. Born from an international group of rosé afcionados sharing over a century of friendship, this AOC Côtes de Provence is crafted in the heart of the French Riviera from sustainably grown vines averaging 35 years of age. An elegant blend of 75% Grenache and 25% Cinsault delivers notes of small red berries, ripe strawberry, foral tones, and a signature hint of cinnamon—perfect for sunsoaked afternoons and long, phone-free dinners. Each case carries 12 uniquely labeled bottles, every one inscribed with a French word that captures the brand’s spirit: Amour, Amitié, Santé, Poésie, and more. Pop any bottle, and the message is the same—carpe diem, share generously.
Fable
Fable’s Night Flight is defned by depth, bite, and balance. Built around real ingredients and an expertly layered favor profle, it opens with ripe Blackberry and Honey, then deepens into the spicy bite of Ginger and foral Hibiscus before settling into a crisp fnish of Cucumber and Spearmint. Rather than arriving all at once, the favors unwind gradually as the drink opens, revealing a more nuanced and deliberate expression with each sip. Non-alcoholic and crafted with the complexity of a true cocktail, Night Flight refects Fable’s commitment to originality, rich favor, and a more considered drinking experience—one rooted in taste, quality, and modern ritual rather than compromise.
Gardenista
Gardenista is a ready-to-serve cocktail delivering a fresh, elevated drinking experience. Crafted with premium 100% agave blanco tequila, it blends vibrant garden-inspired favors—herbs, fresh lime juice, ginger, and a touch of jalapeño—for a balanced “sweet heat” profle. Inspired by the iconic Gardener cocktail from Matsuhisa in Aspen, Colorado, Gardenista brings a cocktail-barquality experience to any setting. Designed for versatility, it can be shaken and served straight up, poured over ice, or lengthened into a refreshing spritz. Each bottle yields fve cocktails at 15% ABV and offers a lighter option at just 98 calories and 2g of carbs per serving. With its bold favor, striking green hue, and effortless preparation, Gardenista stands out as a must-have for summer entertaining—bringing sophistication, convenience, and fresh taste to every occasion.
GLAMTI
GLAMTI, It’s Tea, Lemon and Spumanti! This blend of 55% Exotic Black Tea’s from India and Asia, Lemons from Sorrento on the Amalf Coast and Italian Wine that Sparkles is a delicious new indulgence! It’s brightly colored innovative packaging attracts the eye immediately and temps you to taste the liquid inside. At only 5% alcohol, this mindful beverage is perfect for today’s mindful drinking. Poured into your glass, a Light gold color with small, elegant bubbles, gives way to an enticing fruity and herbal aroma of ripe lemon and apple blossom. Glamti offers a pleasing fruity favor of lemon drops and Fiji apple with an herbal fullness mouth feel. Refreshing, Mindful and Pleasing to drink.
Hera The Dog
Hera The Dog Vodka is an award-winning premium vodka with a purpose beyond the bottle. Founded by animal rescue advocate Julia Pennington, the brand was created to support grassroots animal rescues and local life-saving programs through every purchase. Crafted from 100% organic, non-GMO Italian wheat, the vodka is distilled seven times and fltered through coconut charcoal for an exceptionally smooth, refned fnish with subtle notes of vanilla. Free from sugars, preservatives, and additives, Hera balances premium craftsmanship with meaningful impact. From donating over $70,000 to rescue efforts to mobilizing emergency pet food relief during natural disasters and supporting animals affected by the pandemic and Los Angeles fres, the brand’s mission is deeply rooted in community action. Hera The Dog Vodka has earned multiple Gold and Double Gold awards, establishing itself as one of the most impactful purpose-driven spirits on the market while continuing its mission to donate 50% of future profts to animal rescue organizations.
Hail Merry
Some favors live in your memory. Hail Merry’s Cookies N Crème Cups bring that iconic childhood indulgence back — cleaner, fresher, and perfectly portioned for how today’s consumers actually eat. Two Cups per package: a shareable moment, or a twonight ritual. Either way, no guilt required. Each Fresh Cup delivers a luxuriously smooth vanilla crème nestled in a deeply complex dark chocolate cookie crust. Low-temp crafting preserves every ingredient’s integrity — unlocking a fresh taste and uniquely luxurious mouthfeel you can’t get from conventional processing. At just 5.5g of sugar and a good source of fber, Hail Merry Cups are powered by good fats from raw nuts and energizing MCTs from organic virgin coconut oil. For GLP-1 users indulging with intention, Hail Merry was purpose-built for this moment long before the moment arrived. Nostalgic summer favor, elevated.
Highclere Castle
Highclere Castle Peach Rose Gin is the frst line extension of the classic London Dry Highclere Castle Gin. This new fruity interpretation draws inspiration from the summer gardens of Highclere Castle including estate grown peaches, rose and honey creating a delicate balance between ripe stone fruit and soft foral notes. The result is a bright, aromatic profle layered over a crisp juniper backbone. Designed to meet evolving consumer preferences, Peach Rose delivers versatility across cocktail applications while retaining a sense of elegance and restraint. Its favor profle lends itself to modern serves, from spritz-style cocktails to refreshed classics. Positioned within the premium favored gin category, the expression refects a continued focus on quality ingredients, thoughtful formulation, and a modern approach to British gin craftsmanship.
Honestly pHresh
Summer entertaining demands a lot — long afternoons on the patio, farmers market runs, and evenings that stretch well past sunset. The last thing anyone needs is a deodorant that quits before the party does. Honestly pHresh’s Ginger Agave pH Balancing Deodorant pulls its weight through all of it. The scent reads like a well-crafted cocktail: bright tangerine up front, smooth agave and vanilla at the heart, with a grounding hint of spicy ginger root — complex enough to be interesting, light enough for the heat. Aluminum-free and baking soda-free, it keeps underarms at an optimal pH of 5.5, the sweet spot that naturally inhibits odorcausing bacteria; Delivering 24-hour protection without irritating sun-sensitive skin. The eco-friendly paper twist-up packaging cuts plastic by 75%, a small but satisfying win for the sustainabilityminded. Fresh, effective, and thoughtfully made. Summer approved.
Instafarm
The Instafarm Commercial Unit represents a forward-thinking approach to fresh food production in professional kitchens, combining automation with precision growing technology. Designed for the demands of hospitality and foodservice environments, the system enables chefs and operators to cultivate nutrient-dense microgreens on-site with minimal labor and waste. Its compact footprint, compostable seed and soil trays, and streamlined workfow make it both practical and sustainable. By delivering consistent, high-quality harvests in as little as a week, the unit supports menu innovation while reducing reliance on external supply chains. As the industry continues to prioritize freshness, effciency, and sustainability, the Instafarm Commercial Unit positions itself as a compelling solution for modern culinary operations.
Jaan Paan
Jaan Paan Liqueur is redefning how modern drinkers experience one of South Asia’s most iconic favours. Crafted with precision and a deep respect for tradition, the liqueur captures the aromatic complexity of paan—betel leaf, rose, fennel, cardamom—while presenting it in a polished, contemporary form suited to today’s cocktail culture. For bartenders, it offers a rare duality: instantly recognisable yet entirely new. Its emerald hue and natural botanical lift make it a standout modifer in high-end mixology, from vibrant spritzes to decadent dessert cocktails. For consumers, it delivers a gateway into a cultural ritual that feels both nostalgic and elevated. Positioned at the intersection of heritage and innovation, Jaan Paan Liqueur signals a broader shift in the spirits world—where global favours are no longer niche curiosities but essential tools for creative expression.
Joyfull Bakery
Joyfull Bakery’s Original Parmesan Thin Crisps deliver a light, savory crunch designed for both convenience and versatility. Made with 100% aged Parmesan, these oven-baked crisps offer a naturally gluten-free snack with no preservatives or artifcial fllers. Their thin, crispy texture makes them ideal for on-the-go enjoyment straight from the bag, while also elevating everyday meals and gatherings. Perfect for summer snacking, they pair effortlessly with dips and spreads, complement charcuterie boards, and add a favorful crunch when crumbled over salads or soups. Crafted with Joyfull Bakery’s signature artisan baking process, Original Parmesan Thin Crisps bring together clean ingredients and bold favor in a format that fts seamlessly into both active lifestyles and entertaining occasions.
LaClare Creamery
Inspired by the vibrant favor and balanced sweetness of lemon bar desserts, LaClare Creamery’s Lemon Bar Goat Cheese reimagines this classic favor profle. The award-winning, gluten-free Lemon Bar Goat Cheese blends the tangy favor of LaClare’s Original Goat Cheese with real lemon and a hint of vanilla; the result is a luxuriously creamy and bright citrus-forward experience. The versatility and cross-category appeal of LaClare’s Lemon Bar Goat Cheese deliver the familiarity of a beloved dessert favor while functioning as a fresh, spreadable chèvre; Offering a renewed source of inspiration for how goat cheese can be used and enjoyed all summer. The creamy texture and integrated citrus notes allow it to stand in for both dairy and lemon juice in a variety of dishes, such as pasta al Limone, desserts like lemon torte or lemon berry cheesecake, summer salads, stuffed French toast, and more.
Louisiana Hot Sauce
Louisiana Hot Sauce stands apart in a category often focused on extreme heat by delivering something more balanced and versatile. Built on a simple blend of peppers, vinegar, and salt, it brings a bright, tangy kick that enhances food rather than overpowering it. That balance is especially valuable during grilling season, where operators need favors that can work across proteins, sides, and shareable items. From wings and grilled chicken to seafood, sausages, and vegetables, Louisiana Hot Sauce adds a layered heat that complements without competing. With a profle that is bold yet approachable, it supports menus that prioritize favor and fexibility. Drawing from its Louisiana heritage and a deep understanding of how people enjoy food, the brand continues to deliver a style of heat that feels as good on the plate as it does to serve.
Man Crates
The Man Crates Grill Squad BBQ Rubs & Spices – 24 Days of Surprise Seasoning Gift Set redefnes what a grilling gift can be. Designed for those who take their barbecue seriously, this bold collection delivers 24 individually boxed spice rubs and specialty salts, offering a new favor experience each day. From global favorites like Mexican, Memphis, Cajun, and Jamaican Jerk to elevated essentials like Smoked Salt and Pink Himalayan, the variety keeps every cookout fresh and exciting. Versatility is at the heart of the set, enhancing everything from ribs and steak to vegetables and even popcorn. Whether slow-smoking on the weekend or fring up a quick weeknight meal, it adapts effortlessly. More than just a gift, it’s a daily ritual—an interactive countdown that brings personality and surprise to the grill. For dads, pitmasters, and backyard legends, it stands out as an unforgettable, favorpacked experience.
Manischewitz® All-Beef Kosher Hot Dogs
Manischewitz® All-Beef Kosher Hot Dogs bring a timeless deli tradition to the heart of summer grilling season. Crafted from premium cuts of 100% kosher beef and seasoned with a signature blend of spices, these hot dogs deliver a rich, savory favor and satisfying snap in every bite. Fully cooked and ready for the grill, stovetop, or open fame, they offer both convenience and authenticity for backyard barbecues, beach days, and family gatherings. Made under strict kosher supervision, they meet the highest standards of quality while appealing to a wide range of consumers seeking clean, trusted ingredients. Whether served on a classic bun with mustard and sauerkraut or dressed up with creative, modern toppings, Manischewitz All-Beef Hot Dogs provide a delicious bridge between heritage and today’s summer food culture—making them a standout staple for any seasonal menu. For more information go to www.manischewitz.com
Manischewitz® Frozen Knishes
Manischewitz® Frozen Knishes offer a comforting, ready-to-heat take on a beloved classic, perfect for effortless summer entertaining and everyday enjoyment. Featuring a golden, faky pastry exterior and generously flled with traditional savory fllings like seasoned mashed potatoes, these knishes deliver authentic deli-style favor in minutes. Conveniently prepared straight from the freezer, they are ideal for quick appetizers, side dishes, or satisfying snacks at picnics, barbecues, and casual gatherings. Rooted in over a century of culinary heritage, Manischewitz continues to modernize tradition with high-quality, kosher-certifed products designed for today’s consumer. The frozen format ensures consistency, ease, and versatility, allowing hosts and home cooks alike to serve a nostalgic favorite without the time-intensive preparation. Warm, hearty, and crowd-pleasing, Manischewitz Frozen Knishes bring comfort food to the summer table with both convenience and authenticity. For more information go to www.mansichewitz.com
Mānuka Health
Mānuka Health, New Zealand’s leading authority on authentic Mānuka honey, offers a range of premium honey and honeyinfused wellness products that blend indulgence with function. Its honey, including the highly rated MGO 400+ Mānuka Honey, support skin hydration and overall vitality while delivering a smooth, naturally rich taste. Known for its antioxidant, antibacterial, and anti-infammatory properties, Mānuka honey helps soothe infammation, support wound healing, and strengthen the skin barrier. Beyond wellness, it enhances everyday foods and beverages with silky sweetness, from fruit and yogurt to tea, cocktails, and grazing boards. Its foral profle pairs effortlessly with citrus, herbs, and cheese, offering a luxurious approach to daily wellness. Products are available at Sprouts Farmers Market, The Vitamin Shoppe, Amazon, and manukahealth.com.
Mykonian Dragon Froyo
Mykonian Dragon Froyo delivers a vibrant, Mediterraneaninspired dessert experience inspired by summers on the Greek islands. Combining refreshing dragon fruit, ripe strawberries, and a drizzle of golden honey over creamy Greek froyo or classic vanilla soft serve, the offering balances bright tropical favor with indulgent texture. Light, colorful, and visually striking, the Mykonian Dragon captures the essence of a quick island escape in every bite. The tart richness of Greek froyo paired with naturally sweet fruit and honey creates a refreshing yet elevated treat designed for today’s favor-forward consumer. Both playful and premium, Mykonian Dragon Froyo brings together global inspiration, fresh ingredients, and craveable presentation in a dessert that feels as indulgent as it is refreshing.
NaOClean
NaOClean is a next-generation, all-in-one hygiene solution that elevates sanitation standards across foodservice environments. Designed to handle everything from ingredient washing to full kitchen hygiene management, it delivers a smarter and more sustainable approach to cleanliness and safety. With proven effcacy eliminating 99.999% of Salmonella, a leading cause of foodborne illness, NaOClean strengthens food safety at its core. It effectively removes unpleasant food odors within kitchen facilities, ensuring a consistently fresh environment, while helping extend ingredient freshness and remove stains and residues from utensils and equipment. Unlike conventional chemical agents, NaOClean provides a high level of safety for both operators and customers, supporting a cleaner environment with reduced harmful chemical exposure. Suitable for small restaurants as well as food processing applications—including seafood and produce processing—it offers versatile, high-performance sanitation across the entire food industry.
Nice Coffee Roasters
In business since 2017, Nice Coffee Roasters, Los Angeles based roastery and café, has just launched a full rebrand that showcases the iconic California poppy and their love for L.A. Along with their fresh look, the team launched a new fagship blend: Superbloom. “For our new fagship blend, Superbloom, we sourced Ethiopia at Primavera and the other half through Bridging Tables for Rwanda Shima. This is an incredible African blend. Superbloom has deep berry and stone fruit notes. It’s a well-rounded espresso blend but still quite fun and unique. I love to lean into fruit pie tasting notes with a graham cracker crust note to balance it out,” adds Doug Meils, Head Roaster, Co-owner, Nice Coffee Roasters.
Perro Verde
Tobasiche is a rare, artisanal mezcal crafted from agave matured for up to 17 years, delivering remarkable depth, elegance, and complexity. Revered for its smooth character, it opens with rich smoky aromas layered with spice, salinity, and subtle tropical fruit notes. The palate is delicate yet expressive, featuring hints of lemongrass, green melon, green apple, ginger, star fruit, and anise, balanced by a refned charred, oily texture and an exceptionally long fnish. Produced using traditional methods, the agave is manually milled with mallets, roasted in conical pit ovens with Encino and Huizache wood, naturally fermented in wooden casks, and distilled in copper without additives. Rare by nature and meticulous in craftsmanship, Tobasiche has earned international acclaim, including Double Gold at the 2024 San Francisco World Spirits Competition and multiple Gold and Platinum honors from leading global spirits competitions through 2025.
Popzup Popcorn
Popzup Popcorn is a family-owned popcorn producer based in New Hampshire, crafting small-batch popcorn with farm-fresh ingredients and a commitment to clean-label snacking. Each batch is hand-popped and seasoned using non-GMO kernels, real dairy butter, cheddar cheese, and premium wild black truffes — never seed oils or ultra-processed ingredients. Rich in favor and thoughtfully made, Popzup Popcorn delivers 11% daily fber per serving, while the real dairy used provides all nine essential amino acids. The company’s dedication to quality and transparency is reinforced through independently verifed B Corp, GFCO (glutenfree), and GMP certifcations. Its signature favor, Truffe Butter Popcorn, features house-made truffed butter crafted from sweet cream butter, authentic Italian black truffes, sea salt, and cracked black peppercorn for a refned, savory fnish.
Pre®
Pre® Brands grass-fed and grass-fnished line of steaks and ground beef are a protein-forward essential for summer. Sirloin is the cut of the summer for charred skewers on the grill or a simple pansear. As a delicious entree, this versatile steak encourages various favor profles and delivers 29g of protein per serving alongside the signature 100% grass-fed and fnished favor that Pre is known for. Naturally tender, Pre® Petite Sirloin Steak is the perfect upgrade to weekly Taco Tuesday meals and works well for kebabs, in quick steak salads, or prepared as a classic steak. It maintains a lean profle with up to 62% less fat and 37% fewer calories than USDA Choice - ideal for lighter summer eating. Sourced from pasture-raised cattle with no added hormones or antibiotics, this Non-GMO Project Verifed steak provides a clean, high-quality and protein-rich option for peak grilling season.
Purse Pegs
Purse Pegs signifcantly enhance the diner’s experience by providing a clean, convenient place to keep handbags, shopping bags, backpacks, and even helmets off the foor and within easy reach. Guests can relax without worrying about germs, spills, or cramped seating. They’re especially valuable on outdoor patios, protecting belongings from dust, moisture, and insects. By reducing clutter and keeping items secure and visible, Purse Pegs create a more comfortable, organized dining environment. This thoughtful touch shows attention to detail, helping guests feel cared for, stay longer, and return more often.
Shun Cutlery
Shun Cutlery introduces Shiranami, its most refned and visually striking knife series to date. Representing the pinnacle of the brand, Shiranami unites Japanese artistry with culinary performance, blending sculptural beauty with precision cutting. Rooted in centuries-old blade-making traditions and refned through modern innovation, each knife is handcrafted in Seki City, Japan, using proprietary 71-layer Dual Core Damascus steel. Alternating layers of VG10 and VG2 stainless steels deliver exceptional edge retention, balance, and control. Sharpened to 16° on each side, Shiranami delivers clean, confdent cuts that enhance technique and elevate the overall cooking experience for both home cooks and professionals alike. The Shun Shiranami 8” Chef’s Knife is designed to deliver both beauty and performance in equal measure. Balanced, refned, and exceptionally responsive, it brings confdence to every cut. The 8-inch blade offers the versatility needed for slicing and dicing a full range of foods, from vegetables and herbs to proteins.
Ronda’s
Ronda’s Original Romesco is a handcrafted, Sof Award-winning dip, sauce, spread rooted in the traditions of Northern Spain. Made with the fnest ingredients — almonds, roasted red peppers, tomatoes, garlic, aromatic spices, and pure olive oil. Each batch is carefully crafted to deliver a rich, complex favor that is bold and beautifully balanced while remaining all-natural, low-carb, GF and vegan. What sets Ronda’s Romesco apart is its remarkable versatility. It shines as a dip on charcuterie boards, elevates grilled and roasted meats, poultry, and fsh, and transforms sandwiches and eggs into something extraordinary. The possibilities are endless. Behind every jar is a woman- and minority-owned family business built on passion, integrity, and a deep respect for authentic favors. Ronda’s commitment to quality is evident in every bite — a sauce crafted not just to be eaten, but to be remembered. Ronda’s Original Romesco: where tradition meets versatility, one jar at a time.
Sonoma Vinaigrette
This premium, authentic family recipe starts with what today’s consumer is looking for—clean ingredients, transparency, and absolutely no seed oils—just 100% olive oil for pure, honest favor. Sonoma Vinaigrette captures the spirit of where it all began, rooted in the landscape and traditions of Sonoma. Crafted with arbequina extra virgin olive oil from the Mooney Family Estate, it delivers a smooth, buttery base layered with garlic and Italian herbs, while California-grown sun-dried tomatoes add richness. It leans more classic Italian than sweet—balanced, savory, and full of character. Elevate everything from crisp greens to roasted vegetables. True to its origins, Sonoma Vinaigrette is made with thoughtfully sourced ingredients that refect a dedication to quality and tradition. Simple, favorful, and grounded in place, it brings a taste of Sonoma to everyday meals.
Tabañero
Tabañero’s Smoked Pepperoncini BBQ Sauce delivers a refned take on summer grilling, balancing bold, smoky depth with a bright, tangy fnish. Crafted with a clean ingredient deck and a favorforward approach, it stands apart from traditional BBQ sauces that often rely on heavy sweetness. With just 20 calories per serving, roughly half the calories and sugar of leading competitors, it offers a lighter, more versatile option without sacrifcing taste. The subtle heat of pepperoncini peppers pairs seamlessly with natural sweetness and a smooth, pourable texture, making it equally suited for marinades, glazing, or fnishing. Designed for consumers seeking both indulgence and better-for-you options, this sauce flls a long-overlooked gap in the category - proving that premium BBQ can be both craveable and consciously crafted.
TABASCO®
Rated superior to the leading Mexican-style hot sauce by U.S. consumers in a blind taste test (U.S. Consumer-Based Taste Test, 2024), TABASCO® Brand Salsa Picante is your chef’s new secret ingredient to ensure standing tall against your competition. This mild-yet-savory sauce gets its subtle kick of heat from the signature favor of TABASCO® Original Red Sauce. With a vibrant blend of spices and a touch of heat, this rich and thick Mexican-style hot sauce adds something extra to tacos and burritos, and its garlicky twang takes it over the top.
Taj Mahal
Taj Mahal Premium Lager is expertly crafted at a state-of-the-art brewery in Western India, developed specifcally for the discerning U.S. market. In 2026, it proudly celebrates 40 years as the #1 selling Indian beer in the United States. Widely available in over 6,000 Indian restaurants and select retail locations nationwide, Taj Mahal is slow brewed using the fnest malts and imported Saaz hops It delivers a refned, effervescent profle with balanced bitterness and subtle sweetness, fnishing crisp and dry. With its rich body, smooth taste, and distinctive aroma, Taj Mahal pairs seamlessly with a range of cuisines—from spicy Indian dishes to everyday favorites like burgers, fries, and pizza. A Gold Award winner at the 2024 USA Beer Ratings, it continues to earn the loyalty of beer afcionados across the U.S. and globally.
Tellus Products
Tellus Products, LLC continues to expand its Tellus® Elite line of fber-based packaging, designed for applications where durability and performance are critical. Originally introduced with 24- and 32-ounce bowls to help contain high-fat or oil-based foods, the line has grown to include additional bowl sizes. The latest additions include 15- and 26-ounce bowls, providing more fexibility across a range of menu and packaging needs. Tellus Elite is engineered with a specialized surface coating that provides resistance to grease and moisture, helping reduce leaks and maintain product integrity.The packaging performs across a range of conditions, from refrigerated and frozen storage to microwave and oven heating up to 400°F. Designed for foodservice operators, commissaries and manufacturers, the line supports evolving needs in takeout, grab-and-go, and retail-ready applications.
Tequila Corralejo Reposado
Tequila Corralejo Reposado builds on the brand’s centuries-old legacy with a spirit that balances tradition and subtle oak infuence. Crafted from 100% estate-grown Blue Weber agave in Guanajuato, it is double distilled using the Charentais method before resting for four months in oak barrels. This aging process lends the tequila a light straw hue and layered aromatics of sweet vanilla, honey, spice, and soft oak. On the palate, citrus notes of lemon-lime are met with peppercorn, agave, and a gentle sweetness, creating a smooth, medium-bodied profle. The fnish is warm and rounded, with lingering hints of spice and wood. Produced entirely at Hacienda Corralejo, from distillation to bottling, Tequila Corralejo Reposado refects the house’s dedication to time-honored techniques and a distinctly regional approach to tequila-making.
Tequila Corralejo Silver
Tequila Corralejo Silver refects more than 250 years of heritage from one of Mexico’s oldest commercial distilleries. Produced in Guanajuato, outside the traditional tequila stronghold of Jalisco, it offers a distinct regional profle rooted in estate-grown 100% Blue Weber agave. The spirit is double distilled using the Charentais method, a technique more commonly associated with fne brandy, resulting in a notably refned fnish. Bottled fresh at Hacienda Corralejo, Tequila Corralejo Silver is pure and clear, with an aromatic balance of white and pink peppercorns layered with fresh mint. On the palate, bright agave notes are complemented by sweet spearmint, leading to a light, crisp fnish. Every element, from distillation to the hand-applied label and custom glass bottle, is completed in-house, proving the brand’s commitment to craftsmanship and independence.
The Butter Book
Summer is a defning season for food and beverage operators. Guest expectations rise, teams are stretched, seasonal staff must onboard quickly, and consistency becomes harder to protect across restaurants, hotels, resorts, clubs, cruise lines, bakeries, and hospitality groups. That is why The Butter Book is an important product to watch this summer. Built as a scalable business solution, The Butter Book® combines M.O.F.-level pastry education with a performance-driven platform that can integrate natively with existing systems. It is not passive content or a simple recipe library. It is a customizable pastry academy model designed to strengthen hands-on training, support real operations, and improve consistency, quality, and team development. For operators preparing for summer demand, that structure matters. Stronger training can help reduce waste, shorten ramp-up time, protect standards, and make excellence more sustainable. The Butter Book stands out as a summer product top pick because it helps operators across foodservice, hospitality, education, and cruise scale what matters most: their people.
The Little Potato Company
The Little Potato Company Sous Vide Little Yellows make it easy to serve fresh, favorful potatoes. Fully slow-cooked, sliced and pre-seasoned, they just need to be heated and go straight from package to plate in minutes with no washing, peeling, or seasoning required. Each potato is uniform in size and doneness, so operators get consistent results and reliable presentation every time. The sous vide process helps retain natural favor, color, and nutrients, offering a fresher alternative to typical pre-cooked options. With a 60-day refrigerated shelf life and year-round availability from family farms, Sous Vide Little Yellows help reduce waste and simplify back-of-house operations. Their versatility works across a variety of menu applications, from sides to bowls to breakfast, and can be elevated with endless favor combinations. The Little Potato Company Sous Vide Little Yellows come in 4x10oz packs and are available exclusively through The Little Potato Company Foodservice Solutions.
The Pull Start Fire Grill
The Pull Start Fire Grill is built for summer—delivering real grilling performance anywhere, without the hassle. Its patented pull-start ignition lights in seconds, reaching cooking temperature in about fve minutes with no matches or lighter fuid required. A single, dense slab of charcoal provides consistent, even heat across the entire cooking surface, making it easy to achieve a true sear whether at the beach, a tailgate, or a backyard gathering. A ceramic fber base protects surfaces while directing heat upward for effcient cooking. With up to three hours of cook time, it’s designed for extended use without compromise. By combining portability, simplicity, and high-performance grilling, Pull Start Fire turns any summer moment into a reliable, ready-to-go cooking experience.
Top Grass Cattle Co.
Top Grass Cattle Co.’s Grass Fed Beef, Spinach & Feta Ravioli showcases the brand’s commitment to premium Canadian ingredients and uncompromising quality. Crafted with 100% grass fed, grass fnished Canadian beef, Non-GMO Project Verifed semolina, and cage-free eggs, the ravioli delivers a clean-label pasta experience rooted in thoughtful sourcing. The flling combines tender beef with vibrant spinach and creamy feta for a rich yet balanced favor profle that feels both comforting and elevated. Free from artifcial colours and favours, every ingredient is carefully selected to meet the expectations of today’s ingredientconscious consumers. Produced in Alberta, Canada, the ravioli refects the company’s focus on sustainability, traceability, and craftsmanship. More than a frozen pasta product, it represents a celebration of Canadian agriculture and the belief that exceptional food begins with simple, high-quality ingredients.
Wonder Juice™ Wonder Green
Wonder Juice™ introduces Clean Green, a premium 100% organic, cold-pressed juice made from whole vegetables harvested at peak freshness. Crafted with no added sugar or water—and no artifcial ingredients or preservatives—this vibrant blend delivers a clean, bright, and bold favor experience in every sip. Packed with essential vitamins, Clean Green combines leafy greens and crisp vegetables to provide a refreshing, nutrient-dense boost that supports everyday wellness. Its smooth, balanced taste makes it an easy choice for both green juice enthusiasts and newcomers alike. USDA Organic, Non-GMO Project Verifed, and Fair Trade Certifed, Clean Green refects a commitment to quality, transparency, and responsibly sourced ingredients. Perfect for daily rituals or on-the-go refreshment this summer, Wonder Green Clean Green offers a simple, delicious way to fuel your body.
WoodForChef
Summer cooking deserves a board that can keep up with long afternoons by the grill, overfowing farmers’ market hauls, and the kind of meals that are meant to be shared. The WoodForChef Classic 20” x 16” Cherry Cutting Board is made for the season — a generous, edge-grain butcher block that moves easily from slicing juicy grilled steak to piling high with charred vegetables, crusty bread, smoked cheeses, and fresh summer fruit. Crafted in Canada from sustainably sourced FSC® cherry hardwood, this board brings natural warmth and richness to every table. Cherry’s deep, glowing tone makes it just as beautiful for serving as it is dependable for prep.The large 20” x 16” surface gives home cooks the space they need for BBQ favourites — carving ribs, resting grilled chicken, slicing brisket, or building a crowd-ready burger topping station. A deep juice groove helps catch drippings from grilled meats and ripe tomatoes, while the reversible design and integrated side handles make it practical for moving from kitchen counter to patio table. Unlike plastic boards, its natural hardwood surface helps keep microplastics out of your food, making it a cleaner, more authentic choice for everyday cooking. Pre-seasoned with food-safe mineral oil, the Classic is ready for summer’s best moments: backyard barbecues, weekend entertaining, and slow evenings built around good food. It is not just a cutting board — it is the board you will reach for every time the grill is on.
Wonder Juice™ Wonder Melon
Wonder Juice™ is a premium line of 100% organic, cold-pressed juices crafted from whole fruits and vegetables harvested at peak freshness. With no added sugar or water—and no artifcial ingredients or preservatives—each bottle delivers bold, refreshing favor with naturally occurring nutrients to support everyday wellness. Wonder Melon Watermelon Cucumber Basil blends juicy watermelon with crisp cucumber and a hint of fragrant basil for a clean, ultra-refreshing taste. At just 80 calories, this hydrating favorite is USDA Organic, Non-GMO Project Verifed, and Fair Trade Certifed—making it as purposeful as it is delicious. Wonder Melon Watermelon Cucumber Basil Juice offers a simple, elevated way to refresh and recharge this summer.
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.
e uture of oo ser i e Packaging
Why operators are switching to ProTakeOut bagasse— and why styrofoam, wood pulp, and paper pulp can’t keep up.
e pressure o foo ser i e operators as e er bee reater. Federal PFAS restrictions, state-level polystyrene bans, and customers who check the bottom of the container before they order have reshaped what “acceptable” packaging looks like— and customers are voting with their wallets. ProTakeOut manufactures commercial-grade disposables from ba asse, the natural fiber left after sugarcane is pressed for juice. Grease-proof. Leak-proof. Microwave-safe to 220°F. Freezer-safe to -40°F. Composts in 60-90 dats. PFAS-free. No wax liners. No plastic coating.
of consumers say they’ll pay ore for food served in environmentally friendly containers.
B . Styrofoam wins on cost and fails on everything else — it can’t be microwaved, it’s banned in a growing list of jurisdictions, and it leaches styrene into hot food. Wood pulp and paper pulp are marketed as “eco,” but most contain PFAS or rely on polyethylene linings that destroy compostability and melt in the microwave. ProTakeOut bagasse is the only material in the category that passes every test.
by operators, for operators.
ProTakeOut was founded by Giang Thi Hoang— a Vietnamese -American entrepeneur with 20 years of experience working directly with Asian manufacturing partners across the food service supply chain. That depth of factory relationships is why every ProTakeOut SKU is commericalgrade, PFAS-free, BPI certified and ennginerred to survive in real kitchens.
Founder & President, ProTakeOut
ea y to make the switch?
D6400
Request samples, wholesale pricing, or a distributor referral. Available nationally through Gordon Food Service, Edward Don, Performance Food Group, and Amazon Business.
Bagasse is a fibrous pulp left after sugarcane stalks are crushed for their juice— an agricultural byproduct that would otherwise be burned. We rescue it, pressure- mold it into foodservicegrade vessels, and return it to the food system, where it goes back to soil in 60 to 90 days.
No trees. No petroleum. No forever chemicals to hold soup. Sugarcane does the work.
& Oil Proof
Hot & Cold
State Mandates
PFAS-Free (Forever Chemicals)
ProTakeOut Bagasse ✓ Styrofoam (EPS)
Pulp Molded
COVER IMAGE o ia an a tne of nn o ts
PUBLISHE R MICHAEL POLITZ Michael@fbmagazine.com
DIRECTOR & EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com
SOCI AL MEDIA CONTENT MANAGER SHELBY POLITZ Shelby.Politz@fbmagazine.co
L EAD DIGITAL COMP L IANCE OFFICER LISA NORQUIST lisa.norquist@fbmagazine.co
ACCOUNT MANAGER S
AMY MONTANO Amy.Montano@fbmagazine.co SUSAN GOLD Susan.Gold@fbmagazine.com MARCUS FOXWORTH Marcus.Foxworth@fbmagazine.com
TRADESHO W EDITOR MICHELE TELL Michele@proofawards.com
CONTRIBUTIN G EDITORS MICHAEL POLITZ STEPHANIE BLITZ
CONTRIBUTIN G WRIT ER S AMY MONTANO SUSAN GOLD
SHELBY POLITZ ETHAN BALSAMO
We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles
Beyond the Pour:
How Sunny Sky Products Is Setting the Standard for Beverage Partnerships
GLOBALLY INSPIRED
Consumers are embracing flavors that honor cultural traditions while offering modern craftsmanship and authenticity. In 2026-2027, global and regional flavors take center stage. Globally inspired ingredients and flavors are reimagined through different formats.
60% of global consumers value experience and adventure in their diets.1
By Lauren Kane,Food & Beverage Magazine
If the kitchen is the heart of a restaurant, today’s beverage program is its pulse; fast-moving, trenddriven, and increasingly responsible for driving profit. From Instagram-worthy refreshers to high-margin frozen indulgences, beverages have evolved into a centerpiece of the guest experience. But behind every standout drink menu is something even more powerful than flavor: a strategic partner that knows how to turn insight into impact. In that arena, Sunny Sky Products has established itself as the industry standard.
The days of transactional supplier relationships are over. Modern operators are no longer looking for companies that simply deliver products; they’re seeking partners that can help them compete, differentiate, and grow. Sunny Sky Products has built its reputation by embracing exactly that role. Rather than operating as a traditional manufacturer, the company positions itself as a fullscale beverage solutions partner, bringing together product innovation, operational expertise, and datadriven strategy under one roof. This shift is more than semantic—it’s structural. By integrating insights, R&D, and scalable production capabilities, Sunny Sky Products enables operators to think bigger about their beverage programs while executing with precision.
73% of Gen Z consumers often try new flavors, while Boomers stick with trusted staples.2
Wildberry Hibiscus Refresher
Horchata Cold Brew Spicy Lemonades
Blood Orange Coconut Ginger Refresher
At the core of Sunny Sky’s leadership is a comprehensive beverage portfolio that spans virtually every category and consumption occasion. From hot and iced coffees to frozen beverages, aguas frescas, teas, lemonades, and functional drinks, the breadth is intentionally designed to support multidaypart relevance. This kind of variety isn’t just about offering more; it’s about unlocking incremental revenue. A well-rounded beverage lineup allows operators to capture morning commuters, afternoon refreshment seekers, and evening indulgence moments, all within a single cohesive program. More importantly, Sunny Sky Products ensures that this variety doesn’t come at the expense of operational simplicity. Its systems and formulations are engineered to streamline execution, allowing restaurants to expand offerings without adding unnecessary complexity behind the counter.
In a market where trends can emerge and peak within a single season, speed-to-market is critical.
In a market where trends can emerge and peak within a single season, speed-to-market is critical. Sunny Sky Products has leaned into this reality with an agile innovation model that allows concepts to move from ideation to launch in a matter of weeks. Backed by a dedicated team of beverage scientists and trend analysts, the company continuously monitors evolving consumer preferences— from global flavor influences to wellness-driven ingredients. This proactive approach enables operators to stay ahead of demand rather than chasing it. Whether it’s a limited-time seasonal launch or a permanent menu addition, Sunny Sky’s rapid development capabilities reduce the friction of innovation. Operators can test new ideas with confidence, knowing they have a partner that understands both formulation and market viability.
Perhaps the most defining characteristic of today’s leading beverage partners is their ability to harness data, and Sunny Sky Products has made this a cornerstone of its value proposition. Through advanced tools like DispenseIQ, the company provides operators with deep visibility into beverage performance. These insights go far beyond surface-level metrics, offering a nuanced understanding of what’s selling, when it’s selling, and why. This level of intelligence empowers operators to make smarter decisions across the board. Menu engineering becomes more precise, pricing strategies more informed, and promotional efforts more targeted. Instead of relying on intuition alone, restaurants can align their beverage programs with real-world consumer behavior. The result is a more agile operation—one that can anticipate demand shifts, optimize product mix, and ultimately drive higher profitability.
Beverages occupy a unique position within the menu: they are both habitual and impulsive, often serving as an easy upsell or an entry point for experimentation. Sunny Sky Products leverages its consumer insights and menu planning tools to help operators maximize this potential. From identifying highmargin opportunities to recommending strategic product placements, the company works alongside clients to refine every aspect of the beverage experience. For example, pairing a premium frozen beverage with a popular entrée can increase average ticket size, while rotating seasonal flavors can create a sense of urgency and excitement. These strategies, grounded in data and executed through creativity, transform beverage programs into dynamic revenue drivers.
BOLD COLOR & CONTRAST
As competition intensifies, differentiation has become a top priority for operators, and private-label beverages offer a powerful way to stand out. Sunny Sky Products excels in this space, providing end-to-end private label and contract manufacturing capabilities that allow brands to create proprietary offerings. From concept development to production and distribution, the company supports every stage of the process. This level of customization enables restaurants to craft signature beverages that reflect their unique identity. It also fosters deeper brand loyalty, giving customers a reason to return for something they can’t find anywhere else. In a landscape where sameness can be a liability, private label innovation becomes a key differentiator—and Sunny Sky Products makes it accessible at scale.
Behind the scenes, operational excellence is what ensures that great ideas translate into great execution. Sunny Sky Products brings decades of manufacturing expertise to the table, with advanced facilities capable of producing a wide range of beverage formats, including liquid, powder, and aseptic solutions. This infrastructure allows the company to support clients at every stage of growth, from emerging concepts to national chains, while maintaining the consistency that customers expect. Scalability is often where promising beverage programs falter, but with the right partner, it becomes a strength. Sunny Sky Products ensures that operators can expand with confidence, knowing their beverage offerings will perform just as well in their tenth location as they did in their first.
Consumers are drawn to drinks that pop visually. Bold hues, layered gradients, and high-contrast ingredients signal excitement, creativity, and flavor intensity. In a digital world, people truly “drink with their eyes first.”
66% of global consumers describe experimental colors as fun and exciting, linking bold colors with flavor innovation.9
In today’s highly visual culture, driven by social media and online food-photography, consumers are more attracted to food products that look appetizing … This demand for visually appealing products is further driving manufacturers to ensure that products not only taste good but also look enticing.10
What ultimately sets Sunny Sky Products apart is not any single capability, but the way those capabilities come together. It’s the seamless integration of product, insight, innovation, and execution that defines the company’s approach and elevates it to an industry benchmark. In an environment where every decision impacts the bottom line, having a partner that can connect the dots is invaluable. Sunny Sky Products doesn’t just provide beverages; it provides a roadmap for how those beverages can drive traffic, increase margins, and enhance the overall guest experience.
As the foodservice industry continues to evolve, one thing is clear: success will depend on collaboration. Operators who align themselves with forward-thinking partners will be better positioned to navigate change, capitalize on trends, and deliver experiences that resonate with modern consumers. In that context, Sunny Sky Products represents more than a manufacturer—it represents a new standard for what a beverage partner can and should be. Because in today’s market, winning isn’t just about what’s on the menu. It’s about who’s helping you build it.
Sunny Sky Products is a leading manufacturer of innovative beverage solutions, offering hot, cold, frozen, and beverage enhancer products for the convenience store and foodservice industry. Sunny Sky specializes in manufacturing hotfill, cold-fill, aseptic, and powder products. The Company’s portfolio includes clean-label and preservative-free smoothie bases and refreshers, bar and cocktail mixes, juices, teas, lemonades, specialty cappuccinos, frappes, hot chocolates, cold brew and iced coffee, fountain drinks, aguas frescas, frozen slushies, coffee syrups, creamers, sauces, and toppers.
Sunny Sky Products delivers exceptional beverage solutions that inspire, refresh, and evolve with the needs of our partners and consumers. With a comprehensive portfolio and a cutting-edge innovation team, we craft tailored experiences that drive growth, spark loyalty, and set new standards across every channel we serve. Sunny Sky Products is where insight meets innovation to satisfy every taste. We are large enough for scale, small enough to care, and smart enough to innovate.
- Katie Schertler, Brand Manager of Sunny Sky Products, LLC
