RESTAURANT
RESTAURANT
An interview with David Binkle, Executive Chef, Marra Forni
RDN: Marra Forni
p i z
a ovens How else can they be used?
Meet the Admiral Tableside Cart
BOOTH #6040
Cream cheese is one of the most versatile ingredi-
foodservice, showing
Fiero AI Runs Full Day of Service on One System
BOOTH #1057
interview with Sacha Polakoff, Chief
Introducing the Future of Compact Speed Cooking
Bites, the first AI-native food ordering platform, announced the launch of its ordering on ChatGPT, enabling restaurants and point-of-sale (POS) platforms
BOOTH #382
BOOTH #2031
Breville Hospitality: Premium In-Room Appliances for Unforgettable Stays
Breville Commercial is offering a curated portfolio of Breville Premium and Luxe appliances for in-room hospitality
u
resorts and premium properties, this offering delivers best-in-class d
luxury experience for guests
Luxury is built on details – the quiet glide of a softclose microwave, the perfect-
the tactile satisfaction of a
guests expect those details to be exceptional from the
room Breville’s Luxe portfolio was created to meet those e
such as the Creatista® Plus and the Luxe Brewer™ Glass deliver barista-level coffee in-room without the need for specially-trained staff, while the Toast Select™ Luxe and the ‘A Bit More’® toast-
appliances that feel at home in the world’s finest suites and elevate stays throughout the premium segment
The Luxe range blends refined materials and intuitive controls with professional performance Machines
er pair dependable breakfast performance with a design that complements premium interiors The Soft Top™ Pure and Smart Kettle™ Luxe provide precise
Continued on Page 61
Amoroso’s: Philly-Bred for Sandwich Greatness
Great bread isn’t a detail; it’s a statement The moment a guest takes a bite, the bread tells them everything they need to know about the quality of your restaurant, grocery store, supermarket or foodservice operation That’s where Amoroso’s Baking Co comes in Founded in 1904, Amoroso’s is a f
m
y
o w n e d Philadelphia bakery, whose legacy is deeply intertwined with Philadelphia’s iconic sandwich culture From cheesest e a k s a n d h o a g i e s t o r o a s t p o r k , Amoroso’s iconic Italian-style, hearthbaked rolls have been at the heart of
Continued on Page 61
Built for Compliance and Performance: HVAC Systems That Keep Franchise Projects on Track
By Sandro Masciotra, Vice President, Fast Kitchen Hoods Inc
As the foodservice industry continues to evolve, one trend remains clear: franchise brands are expanding at an accelerated pace. From quick-service restaurants to emerging fast-casual concepts, operators are opening multiple locations in rapid succession – often across different regions and timelines While this growth presents exciting opportunities, it also introduces new operational challenges
One of the most overlooked yet critical components in this expansion process is kitchen ventilation.
For many growing brands, maintaining consistency from one location to the next is essential – not only for o p e r a t i o n a l e f f i c i e n c y , b u t a l s o f o r compliance with safety and building standards However, ventilation systems are often treated as a secondary consideration, which can lead to delays in construction, unexpected costs and coordination issues between trades
I n t o d a y ’ s f a s t - m o v i n g e n v i r o nment, speed and standardization are no longer optional – they are essential
At FAST Kitchen Hoods, we have built our approach around these exact needs. As a North American manufacturer of UL/ETL/NSF-certified commercial kitchen hoods, we work closely with franchise groups, contractors and consultants to deliver reliable, high-
quality ventilation solutions with the fastest lead times in the industry
Backed by over 140,000 square feet of HVAC inventory, our team is able to respond quickly to project demands and support tight construction schedules without compromising on quality. Our focus is not only on manufacturing, but on supporting scalable growth
By offering standardized solutions that can be adapted across multiple locations, we help streamline the design and installation process while ensuring consistency from one project to the next. This allows operators to move faster, reduce friction during construction and open their doors on schedule
With over three decades of experience in the foodservice industry, we understand the importance of being a dependable partner – especially when timelines are tight and expectations are high.
As franchise expansion continues to drive the industry forward, having the right systems and partners in place can make all the difference
Visit FAST Kitchen Hoods at booth #12842 to learn how we can support your next project with speed, consistency and industry-leading solutions
For more information, go to www.fast
stop by booth #12842
Myojo USA Brings 35 Years of Japanese Noodle Craftsmanship to Show
Myojo USA, a leading fresh ramen noodle company in the United States, is marking 35 years of noodle-making c
standing expertise and distinctive noodle philosophy to this year’s show
For 35 years, Myojo USA has carried forward a noodle-making heritage that began in Japan in the 1950s and paved the way for creating authentic
with precision, consistency, and care
Why Modern Kitchens Need a Smart Kitchen System HUB
In today’s fast-paced foodservice environment, success increasingly hinges on consistency, speed and operational intelligence. Chefs and kitchen managers already juggle everything from t
food safety, training staff and ensuring quality Yet many kitchens still rely on pen-and-paper logs, standalone timers or outdated channel timers that don’t communicate with the rest of the operation. That’s why it’s time for kitchens of all sizes to embrace the Renau Smart Kitchen System Hub – a digital kitchen manager built for the modern era
A t i t s c o r e , t h e S m a r t K i t c h e n
System Hub gives operators one central platform to oversee kitchen workflows – from cook times and food hold alerts to task reminders and internal temperature tracking It replaces inefficiency with clarity Chefs can program step-by-step timers for recipes, monitor food temperatures in real time, and e l i m i n a t e t h
With this level of control, even lessexperienced staff can carry out complex processes confidently – and the kitchen runs more predictably
But the benefits go deeper than timing The Hub supports a customizable task reminder system that keeps staff on schedule with processes like s a n i t i z i n g , e q u i p m e n t c h e c k s a n d handwashing. It also digitizes critical procedural content – from build cards to safety instructions – through programmable “Job Aids” that function like SOPs built into the workflow This transforms how kitchens train employees and enforce standards, reducing
generations and continents, resulting in noodles designed for exceptional texture, resilience, and a true ramen-
variation across shifts and locations
Another advantage is integration with real-time monitoring tools. When paired with Renau sensor modules and wireless probes, the Hub tracks internal f o o d a n d e q u i p m e n t t e m p e r a t u r e s Operators receive alerts before potential safety issues become costly problems This kind of visibility simply isn’t possible with legacy methods – and it directly supports food safety best practices and compliance.
P e r h a p s m o s t c o m p e l l i n g l y , t h e Smart Kitchen System Hub embraces d i
ment It offers an affordable path to connectivity, elevating “dumb” devices into an intelligent system. Remote prog
updates and SOP changes can be rolled o
keeping kitchens aligned without additional labor
The era of manual logs and standalone timers is over Kitchens that transition to systems like Renau’s Smart Kitchen Hub gain operational consistency, empowered staff and stronger food safety – all essential ingredients for success in a competitive culinary landscape
For over 40 years, Renau has engineered precision controls and innovative kitchen solutions that help deliver a reliable, repeatable dining experi-
or email at info@renau com
myojousa com
Klondike Cheese Company Unveils Odyssey Sour Cream
Klondike Cheese Company represents nearly a century of tradition and innovation, shaped by four generations of f a m i l y - o w n e d c r a f t s m a n s h i p a n d a relentless commitment to quality For decades, the company has served as a trusted cornerstone in the dairy industry, crafting award winning products under the Odyssey® brand Known for i t s M e d i t e r r a n e a n - s t y l e c h e e s e s a n d cultured dairy, Odyssey has become s y n o n y m o u s w i t h t r u s t , f l a v o r a n d excellence while celebrating authentic recipes refined through modern craftsmanship
Today, Klondike unveils the next
meals or elevating restaurant quality dishes at home, this sour cream delive r s r e l
applications
Imagine it blended into creamy salad dressings, folded into indulgent dips or layered through comforting casseroles Picture it as a topping for tacos, enriching global favorites like Eastern European pierogi or serving as a cooling contrast in bold fusion bowls. Its versatility inspires creativity while its consistency builds confidence in every recipe
Rooted in nearly a century of dairy expertise, Odyssey Sour Cream reflects Klondike’s ongoing commitment
c h a p t e
n
t s s
O d y s s e y S o u r Cream This launch is more than an addition to the portfolio; it reflects a natural evolution for a brand that has long honored heritage while anticipating the future From Odyssey feta to Greek yogurt and labneh, the company has consistently embraced the art and science of cultured dairy, guided by passion, purpose and a desire to meet growing demand for premium dairy experiences.
“ C u s t o m e r s k n o w u s f o r c
B u h o l z e r , V i c e P r e s i d e n t o f P
Odyssey Sour Cream is designed to perform as beautifully as it tastes Its smooth, rich consistency and impressive ability to hold under heat make it a dependable partner for chefs, home
c o o k s a n d f o o d p r o f
o i n n o v a
without compromise Supported by deep relationships with trusted milk suppliers
Never Run Out of Coffee Again
Newco Enterprises Inc.
stands as both a
t o t h e past and a promise for what lies ahead
W i t h
Odyssey Sour Cream, Klondike Cheese Company reaffirms its role as a leader in cultured dairy, delivering products that transform everyday cooking into memorable experiences. As tastes evolve
consistency and inspiration that continues to delight tables everywhere From Wisconsin’s rolling farmland to
, K l o n d i k e approaches every batch with care, precision and respect for ingredients and consumers alike. Rigorous quality controls, thoughtful production processes and unwavering dedication to consist e n c y e n s u r e s t a n
Together, these values shape a brand story defined by reliability, creativity and pride – an invitation to savor quality, explore flavor and trust the Odyssey
ahead for years onward.
Odyssey Sour Cream will be available through distributors and select retail partners nationwide
It often starts small A server reaches for a pot during a breakfast rush and finds it empty Someone mutters, “Did anyone start another brew?” Minutes pass Guests wait A manager hovers near the brewer, deciding whether to start a full batch or a half batch, knowing that whatever is brewed now risks being dumped later What should be a background task suddenly becomes a frontline problem
This scenario is so common that m a n y r e s t a u r a n t s a c c e p t i t a s inevitable. The Infinibrew challenges that assumption.
A t i t s c o r e , t h e I n f i n i b r e w i s designed to remove all anxiety from coffee service Instead of relying on staff memory, guesswork and manual intervention, the system automates the entire brewing process From grinding and dosing, to brewing, holding, discarding and rebrewing, the Infinibrew executes all tasks autonomously, based on schedules and real-time demand C o f f e e i s b r e w e d i n s m a l l , p r e c i s e batches and when volume drops, the system responds on its own Fresh coffee is always ready, without anyone needing to think about it
O l d b r e w e r s d e m a n d a t t e n t i o n .
cheese.com or stop by booth #5519.
F i l t e r s m u s t b e l o a d e d , b a s k e t s cleaned, servers carried to sinks and s t a l e c o f f e e m a n u a l l y d u m p e d T h e Infinibrew replaces that constant, lowlevel friction with a sense of calm cont r o l O p e r a t o r s s e t t h e i r p a r a m e t e r s once, then the system quietly executes them, hour after hour. F o r r
y m e
ingful Coffee becomes predictable A glance at the Infinibrew is all you need, removing coffee from the list of recurring concerns and allowing staff and managers to stay focused on guests S m a r t , 1 5 - g a l l o n s e r v e r s m a i n t a i n t e m p e r a t u r e a n d s i g n a l t h e b r e w e r when it’s time to begin again. Your daily program cuts brew volume as demand decreases, minimizing waste You enjoy better margins and fresher flavors, while coffee service fades into t
Let your coffee service run with
reactive coffee service with proactive, intelligent brewing It eliminates the
replaces them with a system that simply does the work for you
In an industry increasingly focused on automation not as a novelty but as a necessity, the Infinibrew represents a meaningful shift It’s not about brewing more coffee It’s about serving coffee better – more consistently, more efficiently and with far less effort For operators accustomed to the constant vigilance of old brewers, the difference is striking.
Prepare to revolutionize your coffee service with a system that’s as smart and efficient as it is reliable
Beverages: The Refreshing Way to Connect with Today’s Consumers
What Today’s Consumers Want
Modern consumers are more discern-
i n g t h a n e v e r , a c t i v e l y s e e k i n g o u t products that align with their evolving lifestyles and values A significant shift toward healthier living has driven a growing emphasis on nutritious ingredients and thoughtful consumption The industry has also seen an increased focus on natural goodness, drawing consumers to options that reflect a flavor experience shaped by their local environment
T h e d e s i r e f o r p r e m i u m i n d u lgence has inspired consumers to seek elevated flavors that transform everyd a y m o m e n t s i n t o m e m o r i e s
Emotional discoveries are just as vital, with nostalgia driving interest in flavors that provide a window into simpler times Affordability remains essential amidst rising prices – and consumers a p p r e c i a t e h i g h - q u a l i t y i n d u l g e n c e s that don’t break the bank A desire for v e r s a
a d
e n t u r e h a s also emerged, compelling consumers to embrace new flavors and seasonally inspired selections that add excitement to their everyday routines
How Beverages Meet These Desires Beverages are a great way to meet these varied desires As health-con-
scious choices become essential, functional beverages offer con-
adaptogens into their exist-
and smaller portioned bev-
those looking for guilt-free indulgence
By featuring drinks made with locally grown, ethically sourced ingredients, you can
tap into a new world of umami flavor or c r e a t e b o l d c o n t r a s t s b y m e r g i n g everyday staples with premium elem e n t s f o r a n
familiar yet luxurious Moreover, beverages serve as the
development journey from concept to completion, helping you create items t h
sumers are after As a premier beverage incubator, bWorks specializes in greattasting drinks, helping brands boost c
and flavor depth of your menu. This attracts consumers who seek a connec-
enabling them to explore local flavor maps crafted from the unique intersection of regional soil, climate and culture Spotlight a single hero ingredient to let the authentic flavors shine or incorporate a signature ferment to put a complex, creative twist on a local staple.
Beverages also provide a perfect platform for premium indulgence, with aromatic spices, teas and botanicals transforming flavors into experiences Feature ingredients like kimchi brine to
Papa Johns Digital Pizza Assistant Ends Group-Order Gridlock
Papa Johns further advanced its technology transformation by unveiling Lou
pizza assistant available in the Papa
ordering chaos, help pizza lovers satisfy their cravings quickly and score great deals seamlessly Lou AI is the first AI-
ideal avenue for emotional connections, inviting reflection, connection and surprise in every sip. They can provide nostalgic relief with fun flavors like cotton candy and bubble gum, bridging the past and present for a meaningful drinking experience By reimagining o r d i n a r y i n g r e d i e n t s t h r o u g h s m a r t storytelling and thoughtful rebranding, you can transform “ordinary” ingredie
sumers feel connected to
Introducing bWorks™ –Your Beverage Incubator Partner bWorks is here to guide your beverage
powered platform deployed through Google Cloud’s Food Ordering agent that is equipping Papa Johns to usher in a new era of pizza ordering that is more personalized, intuitive and seamless Deciding how much food to order for a group can often turn into a guessing game Then, time is spent trying to reconcile all of the preferences among
unlock highly profitable, new revenue-generating opportunities
Whether you’re an established brand seeking to innovate or a startup looking to make your mark in the beverage industry, bWorks is com-
the perfect partner for your business at any stage bWorks’
impeccable track record enable it to
from concept development to launch, including a full range of packaging solutions for cans, bottles and bag-inbox
Embarking on a beverage journey with bWorks means more than just crafting another drink; it represents a strategic move to enhance customer engagement with innovative products that truly resonate Bring your beverage ideas to life
For more information, go to www symrise bworks com or stop by booth #12027
the folks in your group A vegetarian A pepperoni loyalist Someone craving wings. Someone craving something new and different. Coming up with just the right volume and mix of items becomes a task that sends the group back to the drawing board over and over
Waring Big Stik EvolutionX Series Ushers in a New Era of Immersion Blending
Since 1937, when Waring® introduced
t h e f i r s t b l e n d e r t o t h e w o r l d , t h e
b r a n d h a s b e e n s y n o n y m o u s w i t h innovation and solutions that maximize efficiency and creativity in commercial kitchens
N o w W a r i n g t a k e s i m m e r s i o n blending to new heights of power, s p e e d , a n d v e r s a t i l i t y w i t h t h e B i g Stik® EvolutionX® Series – an elite collection of heavy-duty, high-performance
i m m e r s i o n b l e n d e r s w i t h f i v e i n t e rchangeable shafts for a wide variety of blending tasks
“I’m so excited to introduce the Big Stik EvolutionX Series to our customers,” said Julia DeCiantis, Waring’s
C u l i n a r y I n n o v a t i o n C h e f . “ T h e ergonomic adjustable handle means that it hops seamlessly and comfortably among kitchen staff I previously ran a commissary, and we used immersion blenders all day long – that hand l e a l o n e i s g o i n g t o c h a n g e t h e game ”
T h e s e r i e s s e t s a n e w s t a n d a r d f o r immersion blending with:
• Enhanced Motor Performance: A 1 5-horsepower motor delivers a 50% increase in power and torque for superior blending capabilities
• Variable Speed Control: Precision b l e n d i n g a t m u l t i p l e s p e e d s a l l o w s chefs to fine-tune textures and consistency.
• Ergonomic Design: A heavy-duty adjustable handle with a rubberized c o m f o r
design ensure the most comfortable operation.
• Interchangeable Shafts: Versatile size options for blending, mixing and puréeing ingredients
• Advanced Cooling System: A 30% increase in airflow for cooler operation while maintaining the same decibel level
• Electronic Ease: Includes electronic speed controls and an auto-run feature for seamless blending performance
• Convenient Storage: Unique cordwrap storage solution
• I m p r o v e d S e r v i c e a b i l i t
and easily repair the power cord, handle, couplings and blade on-site to keep your machine running.
• 2 - Y e a r R e p l a c e m e n t W a r r a n t y :
Engineered to withstand the rigorous demands of commercial kitchens
A Powerful Performer
In addition to the EvolutionX Series, Waring also offers the Quik Stik Plus® immersion blender. Featuring a rubb e r i z e d c o m
design and removable stainless-steel shaft, the Quik Stik Plus brings power in a compact, handy design for everything from soups and sauces to salad dressings and pancake batters
Designed for Professional Kitchens
On The Rocks Launches Two New Ready-To-Drink Expressions
C
quality ready-to-serve cock-
launch of two vibrant new
Passion Fruit Margarita, a limi t e d
e bottled cocktail and On The Rocks Sparkling Watermelon Margarita, a permanent addition to the brand’s portfolio o f c a n n e d c o c k t a i l s B o t h
c r a f t e d w i t h H o r n i t o s ® Tequila, the new margaritas deliver the kind of perfectly
c r a f t e d c o c k t a i l e x p e r i e n c e expected from a world-class bar – no bartender required An exotic twist on one of
t h e w o r l d ’ s m o s t b e l o v e d cocktails, the On The Rocks
P a s s i o n F r u i t M a r g a r i t a
blends the sun-drenched notes of ripe
m i n i m a l e f f o r t I t s i n n o v a t i v e d e s i g n
e m p o w e r s f o o d s e r v i c e p r o f e s s i o n a l s
w i t h t o o l s t h a t e n h a n c e o p e r a t i o n a l
e f f i c i e n c y a n d u n l e a s h c u l i n a r y
a r t i s t r y .
The Next Step in Blending Innovation
W i t h t h e l a u n c h o f t h e B i g S t i k
E v o l u t i o n X S e r i e s , W a r i n g c o n t i n u e s
i t s c o m m i t m e n t t o d e l i v e r i n g i n d u s -
t r y - l e a d i n g k i t c h e n e q u i p m e n t T h i s
l a t e s t a d d i t i o n t o t h e W a r i n g l i n e u p i s
a t e s t a m e n t t o d e c a d e s
o f e x p e r t i s e a n d i n n o v a t i o n i n b l e n d -
p a s s i o n f r u i t w i t h t h e f r e s h - t a s t i n g , agave-forward character of Hornitos Blanco Tequila Tangy, tropical and perf e c t l y b a l a n c e d , t h i s l i m i t e d - e d i t i o n bottled release brings bright, bold flavors that capture the spirit of warmer days ahead
“ P a s s i o n f r u i t cocktails are popular at the bar right now, a s p e o p l e l o o k t o expand their palates a n d r i f f o n t h e i r favorite classic cockt a i l s , ” s a i d O n T h e
R o c k s G l o b a l
A m b a s s a d o r a n d
e x p e r t m i x o l o g i s t , Joaquín Simó “When
c r a f t i n g t h e l i m i t e dedition On The Rocks
P a s s i o n F r u i t
M a r g a r i t a , i t w a s a l l
a b o u t c a p t u r i n g t h e essence of this delicious, tropical fruit –striking that ideal balance of tart and sweet
t h a t m a k e s m a r g a r i -
i n g t e c h n o l o g y “ W e ’ r e t h r i l l e d t o o f f e r o u r B i g
Stik EvolutionX blender series as the ultimate all-in-one solution for immersion blending,” said Peter Roffe, Waring
D i r e c t o r o f P r o d u c t D e v e l o p m e n t “ O n e h i g h - p e r f o r m a n c e p o w e r p a c k
a
steel shafts give chefs unprecedented flexibility to cover every immersionblending task with seamless ease and efficiency ”
waring com or stop by booth #656
tas so easy to love ”
J u i c y , c r i s p a n d u n d e n i a b l y refreshing, the On The Rocks Sparkling Watermelon Margarita embodies the flavor of peak summer all year long. Made with Hornitos Blanco Tequila, house-made triple sec and cane sugar, the convenient, ready-to-drink format makes this drink the ultimate warmweather companion
“ M a r g a r i t a s e a s o n i s a s t a t e o f mind and these two new cocktails are made to take you there,” Simó continued. “The new On The Rocks margaritas are ready to be cracked open on a patio, poured over ice at a BBQ, or enjoyed on any occasion that calls for a little more sunshine ”
Both expressions were crafted by S i m ó , w h o s e y e a r s o f e x p e r i e n c e behind the bar inform every detail of the mixology. Simó’s deep understanding of balance and flavor ensures each bottle and can deliver a cocktail experience that is true to the cocktail: bright, layered and undeniably refreshing
F o r m o r e i n f o r m a t i o n , g o t o w w w .otrcocktails.com.
Why Mowi’s Global Salmon Origins Matter to Chefs
Mowi has built its global salmon program around a simple but powerful idea: origin matters. Through its “7 Origins of Salmon,” the company offers Atlantic salmon from seven distinct regions – Norway, Scotland, Iceland, Ireland, the Faroe Islands, Canada and
with slightly softer texture and richer mouthfeel due to different ocean conditions.
This variation allows chefs to select salmon intentionally based on application A firmer, leaner fillet may be ideal for crudo or sashimi, where structure and clean flavor are critical A more marbled cut can elevate grilling or roasting, delivering richness and moisture retent i o n u n d e r h i g h h
Chile – each shaped by unique environmental conditions that influence the final product on the plate
For chefs, this diversity is more than a story, it’s a tool for precision cooking. Just as terrain impacts wine, w a t e r t e m p e r a t u r e , c u r r e n t s a n d ecosystem conditions affect salmon’s fat content, texture and flavor Fish raised in colder, fast-moving waters, l i k e t h o s e i n t h e F a r o e I
a n d s o r Norway, often develop a fuller texture and a clean, buttery finish Meanwhile, regions like Chile can produce salmon
Digital Frying Oil Testers vs. Test Strips
Why Professional Kitchens Are Going Digital “Is the oil still good?”
F o r y e a r s , t h i s q u e s
answered using experience, smell or a test strip The routine was familiar: dip, w a i t , c o m p a r e colors and make a judgment call
W
essence, the seven origins create a curated palette, giving chefs flexibility without sacrificing consistency
e Mowi’s scale and vertical inte-
kitchens demand higher standards
A c c u r a c y , e f f i -
c i e n c y , h y g i e n e and documentat i o n a r e n o w essential.
A s k i t c h e n s
b e c o m e m o r e
tices, feed and quality controls across all regions, ensuring reliable performance in professional kitchens. This balance and regional distinction with
makes the program especially valuable for foodservice operators
Ultimately, Mowi’s “7 Origins” program transforms salmon from a commodity into a nuanced ingredient For chefs, it unlocks storytelling, menu differentiation and culinary precision, all while delivering a dependable product.
I n a c a t e g
salmon, that level of control is what elevates a dish from familiar to exceptional
F
www.mowi.com or stop by booth #7925.
and easy to operate Advanced models like the VITO FT CONNECT automatically store measurements digitally, creating reliable, HACCP-compliant documentation without handwritten
digital and transparent, digital frying oil testers, such as the FT series from VITO Fryfilter, are increasingly replacing traditional test strips
From Guesswork to Precision
Test strips rely on subjective color com-
p a c e d
kitchens, this uncertainty can result in oil being changed too early or used too long, both costly outcomes
Digital frying oil testers eliminate t h
Polar Materials (TPM), the key indicator of oil quality Operation is simple: place the device in hot oil, press a button and within seconds, an exact TPM value appears on the display No interpreting, no estimating – just clear results
Built for Modern Kitchen Workflows
audits, especially for multi-unit operations
Cost-Efficient and Sustainable W h i l
upfront, they require ongoing purchases and generate waste Digital testers are a one-time investment and nearly maintenance-free Precise oil monitoring helps extend oil life, reduce waste and improve profitability
Test strips still have a place as a backup or for very small operations. B u t w h e n p r e
c y a n d accountability matter, the future of frying oil control is digital
t o www vitofryfilter com, call 407 377 7769, email info@vitofryfilter.com or stop by booth #5412.
Solver Launches Restaurant Industry Solution to Transform Multi-Unit Financial Planning and Analysis
S o l v e r , a n A I - a c c e l e r a t e d e x t e n d e d financial planning and analysis (xFP&A) solution, has introduced a new dedicated restaurant industry solution, purpose-built to address the financial and
groups From quick-
s e r v
c e c h a i n s t o full-service franchises, Solver’s AI-powered platform delivers the unit-level visibility and multi-location financial intelligence that restaurant finance teams need to protect margins, plan smarter and grow with confidence
ties
The Solver xFP&A solution extends beyond traditional finance reporting to bridge the gap between financial data and day-to-day restaurant operations With Solver Copilot, Solver’s intelligent
The restaurant industry is under
W
d labor costs continuing to surge, finance leaders are navigating one of the most
recent memory Multi-unit operators face the added complexity of discon-
n e c t e d d a t
P O S ,
t o r y , labor management, supplier systems and ERP platforms, creating manual r e c o n c i l i a t i o n
, d
y e d insights and missed margin opportuni-
Papa Johns (Cont’d from p 15)
Available in the Papa Johns app, Lou AI acts as an always-on digital concierge – anticipating group needs, adapting in real time and guiding customers to smarter, stress-free decisions. No scrolling. No negotiating. No settling.
“Let’s say you’re hosting your kid’s birthday party – the first order of busi-
tion, predictive insights and unit-level analysis delivered across planning and reporting “Restaurant operators are managing some of the most complex financial environments of any industry with thin margins, volatile input costs, multi-unit consolidations and the constant pressure to make real-time decisions with yesterday’s data Solver provides financial and operational teams a single source of truth, connecting the numbers that live in POS, labor, recipe and ERP systems into a unified, for-
Rasmussen, Chief Executive Officer for Solver
ness is always pizza,” said Kevin Vasconi, Chief Digital and Technology Officer at Papa Johns “You want everyone to be happy, but how do you land on that perfect order? Lou AI is designed to take away this friction – so families and friends can spend less time deciding and more time enjoying being together.”
Instead of coordinating opinions, users simply describe the group and
The Solver restaurant solution delivers m
core areas:
• Faster, More Accurate Planning for Multi-Unit Operators: Automated 13p e r i o d ( 4 - 4 - 5 ) p l a n n i n g c y c l e s , n e w unit pro forma modeling and driverbased scenario analysis replace errorprone manual spreadsheet processes, f r e e i n g f i n a n c e t e a m s t o f o c u s o n analysis rather than reconciliation
•
Automated variance detection by location, period and category surfaces food cost spikes, labor overruns and menu items eroding margin, giving operators and GMs the data to act quickly and protect profitability
• A Single Source of Truth Across Finance and Operations: Solver integrates with leading ERP systems including Acumatica, Microsoft Dynamics 365 and Sage, as well as other popular restaurant industry data sources, consolidating data from across the tech stack into one unified platform
“Restaurants run on razor-thin margins, and the decisions that protect or erode those margins happen every day in staffing, in menu mix, in how quickly a finance team can see a prime cost variance and act on it Solver Copilot puts AI to work on exactly these problems, so that every user, whether they’re a
their preferences Lou AI takes it from there – working behind the scenes to orchestrate an order that feels effortless and complete
“At Papa Johns, we’re using AI and personalization to bring back the feeling of being known – just like how you feel with your favorite bartender or barista,” Vasconi said L
Chief Financial Officer reviewing a portfolio dashboard or a District Manager checking unit P&L flash reports, has the insight they need, when they need it,” said Mike Applegate, Chief Technology Officer for Solver
includes a collection of more than 70
including the Same-Store Sales (SSS) D
Report, Menu Engineering Report and
Report, enabling accelerated-to-value for operators who need industry-specific reporting A
Restaurant Association’s 2026 State of
restaurant industry represents one of the nation’s most dynamic economic sectors, projected to reach $1 55 trillion in sales in 2026 and employing approx-
tight margins, and with food and labor costs continuing to climb, the tolerance for error in financial planning has
addresses this reality, extending planning and reporting capabilities beyond the office of finance to every level of the operation
solverglobal com
brand’s roots in Louisville, Kentucky – is available now in the Papa Johns mobile app for iOS and Android Current users o
updated so Lou AI can help them make the most of their next pizza night. F
papajohns com
Zero Acre Farms Launches Organic Fera Fruit Oil, the First Organic Seed Oil-Free Frying Oil for Restaurant-Scale Performance
Zero Acre Farms, the company focused on bringing better oils to restaurants, announces the launch of Organic Fera fruit oil™ – a certified organic, singleingredient fruit oil, offering a seed oilfree alternative to restaurant frying As the first to introduce this organic oil to the U S foodservice market, Zero Acre Farms is establishing a new approach to high-heat cooking – one that moves beyond seed oils toward cleaner and better oils designed for stability, ingredient integrity and a clean-fried® standard that introduces a new way of thinking about frying For decades, oils used for frying have been the most widely used yet least examined ingredients in restaurant kitchens. The seed oils most commonly used for frying are high in polyunsaturated fats, which are less stable under prolonged high heat a n d m o r e p r o n e t o b r e a k d o w n , unwanted flavors and degradation during continuous use Clean-fried establishes a new standard defined by better oils, stronger performance under high heat and more intentional sourcing,
Freddy’s (Cont’d. from p. 1)
officially opened its first-ever restaurant on a U S military base, located within the Fort Lee Army installation commissary The milestone marks a significant moment for the brand whose namesake, Freddy Simon, was a decorated World War II veteran.
The restaurant opened its doors on April 15th
giving restaurant operators a clear way to communicate to guests how food is prepared, similar to pasture-raised or grass-fed descriptions found on menus
Hospitality Partners
operators can offer clean-fried dishes to guests, establishing a new industry standard for frying. Already adopted by h
across the country, Organic Fera fruit oil is used in kitchens nationwide
How Organic Fera Fruit Oil Aims to Revolutionize Restaurant
Frying
Organic Fera fruit oil delivers a lighter, cleaner crisp, stays fresh longer in the fryer, and can produce less smoke and odor in the kitchen – all without the chemical processing or additives used in most frying oils Unlike seed oils such as soybean, canola, sunflower and corn, which are typically extracted using high heat and chemical solvents, Organic Fera fruit oil is expeller-pressed directly from fruit, with nothing else added. The result
“This really started as a partnership opportunity with the base, and from day one it’s been a collaborative effort,” s a i d C a m B l a k e l y , P r e s i d e n t a t J R I
Hospitality “We’ve built a great relationship with the base team and are excited to officially open our doors ”
Built for the Base Environment
Located inside the base commissary alongside other dining options, the
is an oil that performs reliably under heat It can last at least twice as long in commercial fryers, reducing the frequency of oil changes and improving cost-inuse, while producing a cleaner, less greasy crisp with minimal flavor transfer
Regenerative Farms & Responsible Production
Organic Fera fruit oil is sourced from organic regenerative farms in Colombia, where it is grown deforestation-free on perennial trees that protect existing ecosystems and produce for more than 25 years – reducing soil disruption and avoiding the need for annual monocrop replanting Unlike seed oil crops, which rely on annual planting cycles that can be environmentally intensive and contribute to soil depletion over time, Fera is cultivated in a system designed to support long-term soil health It is cultivated exclusively on existing agricultural land, with a strict commitment to never expanding into newly cleared land or peat soils Fully traceable from farm to fryer, Fera reflects a more responsible approach to how oil is produced The fruit’s high oil content allows more oil to be produced per acre than with commodity oil crops, requiring significantly less land to deliver the same output, up to 95% less than soybean oil and 60% less than standard palm oil, making it a lower-impact choice at scale After the oil is pressed, the remaining fruit pulp is
Fort Lee restaurant operates within a s m a l l
d i t i
F r e d d y ’ s I t f e a t u r e s a s t r e a m l i n e d k i t c h e n a n d a s i m p l i f i e d m e n u designed specifically for the space
“We had to be flexible in how we approached this location, from the size of the space to how we operate day to day,” said Blakely. “But at the end of the day, we’re still delivering the same Freddy’s experience our guests know and love ”
To meet military requirements, the team navigated an extended approval p r o c e s s , c o m p l e t e d b a c k g r o u n d checks for all staff and adapted to basedirected guidelines. Construction was a l s o n o t a b l y f a s t e r t h a n a t y p i c a l restaurant build, with the space completed in approximately one month
Part of a Broader Growth Strategy
The Fort Lee restaurant marks Freddy’s 25th nontraditional location, including airports, student centers, stadiums and arenas. With strong support from both c o r p o r a t e l e a d e r s h i p a n d r e g i o n a l teams, the brand sees this as a promisi n g f i r s t s t e p t o w a r d e x p a n d i n g F r e d d y ’ s
military installations nationwide
“This is a really exciting milestone for us,” said Chris Dull, President and Chief Executive Officer of Freddy’s. “It’s meaningful because of Freddy’s military roots, and it also demonstrates our ability to strategically adapt to different environments We see this as a strong
composted and returned to the soil as natural fertilizer, reinforcing a closedloop system that prioritizes soil health and long-term sustainability
The Case for Rethinking Frying Oils
Restaurant frying is the highest-impact
because it is a leading source of oil c
because it is where low quality oils b
account for an estimated 80–90% of all frying oil used in U S restaurants The issue isn’t the seeds themselves, but w h a t
processed oils under heat: soybean, canola, sunflower and corn oils are high in polyunsaturated fats, which are less stable under prolonged high heat That can contribute to faster degradation, off-flavors and the formation of
, such as toxic aldehydes, during frying. F
has found that food fried in certain seed oils can contain aldehyde levels f a
i l y exposure thresholds, raising broader questions about why the dominant frying medium in America is one that degrades under the very conditions it should withstand.
F
o www zeroacre com
first step toward bringing Freddy’s to more military bases in the future ” As Freddy’s continues to evolve its development strategy, the Fort Lee opening serves as a powerful example of how the brand is adapting to new spaces while staying true to its core offering of delivering quality, hospitality and a classic American dining experience.
About Freddy’s Frozen Custard & Steakburgers
Freddy’s Frozen Custard & Steakburgers is a leading fast-casual franchise concept with over 580 locations across the United States and Canada. Founded in Wichita, Kansas, in 2002, the brand offers a unique combination of cookedto-order steakburgers, all-beef hot dogs, shoestring fries and other savory items, along with freshly churned frozen custard treats Known for operating The Freddy’s Way, guests experience genuine hospitality and food prepared fresh with premium ingredients. This signature approach has fueled Freddy’s ongoing growth throughout the United States and garnered national recognition from industry-leading rankings, including being named No 60 on Fast Casual’s Top 100 Movers + Shakers, No 85 on Entrepreneur’s Franchise 500, No 60 on Technomic’s Top 500 and No. 7 on Yelp’s 50 Fastest Growing Brands.
freddysfranchising com
Popmenu Partners with SpotOn to Help Restaurants Scale Growth
Restaurants aiming to increase revenue and simplify day-to-day operations can do so with a powerful new direct integration between Popmenu, a leader in restaurant marketing technol-
o g y , a n d S p o t O n , a S a n F r a n c i s c o - b a s e d r e
technology and financial
SpotOn are giving operators a more connected and cohesive way to run their business
Through the partnership, r
n leverage Popmenu’s suite of d i g i t a l t o o l s a l o n g s i d e
SpotOn’s unified commerce platform to drive growth and s
from online engagement through to in-store transactions.
T h e p a r t n e r s h i p a l s o f u r t h e r s
Popmenu’s leadership in offering the
Officer and Co-Founder of Popmenu “Through our partnership with SpotOn, restaurants can capture more orders, streamline payments and remove frict i o n f r o m o p e r a t i o n s – l a y i n g t h e g r o u n d w o r k f o r m o r e p r o f i t a b l e growth.”
“ R e s t a u r a n t s w i n w h e n g r e a t growth tools are matched with ordering and payment solutions that are fast, relia b l e a n d e a s y f o r g u e s t s , ” s a i d B r y a n S o l a r , C h i e f P r o d u c t Officer at SpotOn. “By bringing SpotOn and P o p m e n u t o g e t h e r , w e ’ r e h e l p
d
SpotOn’s point-of-sale system creates
a m o r e s e a m l e s s e x p e r i e n c e f o r
r e s t a u r a n t s – r e d u c i n g o p e r a t i o n a l f r i c t i o n , k e e p i n g d a t a f l o w i n g between systems and giving operators a clearer picture of their business
(Cont’d. from p. 1)
to capture demand through conversational AI. The launch enables diners to d i s c o v e r , b r o w s e a n d p l a c e o r d e r s directly within ChatGPT without any price markups or marketplace service fees
For years, restaurants have relied on third-party delivery marketplaces that charge commissions as high as 3 0 % f o r o n l i n e o r d e r s . B i t e s o n ChatGPT removes the middlemen by connecting restaurants directly to customers, delivering transparent pricing with no hidden markups or marketp l a c e s e r v i c e f e e s , w h i l e h e l p i n g restaurants retain more revenue
“AI is fundamentally changing how consumers interact with local business-
day Most operators accept breakage as a c o s t o f d o i n g b u s i n e s s C o r e l l e ® Foodservice dinnerware is built to challenge that assumption.
What sets Corelle apart is Vitrelle® glass – a proprietary, three-layer thermally laminated glass developed in 1970 in Corning, New York, and still manufactured there today Vitrelle makes Corelle dinnerware five times more durable than porcelain and china. That means fewer chips, fewer cracks and lower replacement costs Corelle backs that claim with an industry-leading five-year limited chip and breakage warranty – and it’s the only dinnerware in foodservice to carry NSF® certification, meaning it meets public health and safety stan-
most native integrations for ordering, delivery and reputation management “ N a t i v e i n t e g r a t i o n s e l e v a t e t h e experience for both guests and staff w h i l e d r i v i n g s t r o n g e r p e r f o r m a n c e across the restaurant business,” said B r e n d a n S w e e n e y , C h i e f E x e c u t i v e
es,” said Bala Subramaniam, Founder and Chief Executive Officer of Bites
“With ChatGPT and POS partnerships, we’re removing the need for a thirdparty marketplace layer Restaurants keep more of what they earn, and customers get the convenience and selection they expect without hidden costs ”
Built in partnership with POS companies, Bites uses the same pricing as in-store and real-time menus as the core tenets of the network with no inflated price markups, no commissions and no additional operational overhead This approach gives restaurants and POS providers greater control over their profit margins and customer relationships
On ChatGPT, Bites becomes a new k i n d o f g r o w t h c h a n n e l , o n e t h a t
dards for commercial use
Essentials: Lighter, Leaner, Stronger Corelle Essentials delivers the full durability of Vitrelle glass in a product body that weighs less than half of porcelain or china and stacks in half the storage space For high-volume operations –hospitals, university dining halls, banquet services – that means safer handling for staff, more efficient back-ofhouse storage and faster table turns The nonporous, ultra-hygienic surface is scratch and stain resistant, and cleans easily in commercial dishwashers
Premium: The Weight and Warmth of Ceramic, the Strength of Vitrelle
terms Known for its flexible, cloudb a s e d t e c
z e d support, SpotOn offers an end-to-end platform to accept payments, boost r
d create exceptional guest experiences From seamless and efficient point-ofsale systems to integrated restaurant management solutions, SpotOn builds technology that “works the way you work” and backs it up with a 24/7 team of experts that make sure it always does – with fairness, flexibility and a personal touch
About Popmenu
e v
enue, run smarter dayt o - d a y , a n d m o s t i m p o r t a n t l y c o n v
better data into valuable, lasting guest relationships.”
About SpotOn
SpotOn is one of the leading software a n d p a y m e n t c o m p a n i e
, p r o v i d i n g the technology and support that helps local businesses – and the people who run them – to succeed on their own
drives demand without compromising unit economics Consumers can simply ask for what they want, like “pizza near me” or “breakfast in San Jose,” and m o v e f r o m d i s c o v e r y t o c h e c k o u t within a single conversational interf a c e T h e r e s u l t i s a m o r e i n t u i t i v e experience for diners, with transparent pricing, no hidden fees and access to a broader, unbiased selection of restaurants.
A s o r d e r i n g i n c r e a s i n g l y s h i f t s from apps to agents, Bites is building a n a t i o n w i d e , A I - n a t i v e f o o d o r d e r i n g network that brings all of the national, regional and local restaurant brands into a single conversational experience through POS partnerships By building a decentralized network of POS systems at the center, Bites gives restau-
Corelle’s Premium collections are engin
5 0 %
Essentials, with heat retention comparable to ceramic. They bring the look and feel operators expect in a restaur
durability and warranty that Vitrelle glass provides It’s an alternative to traditional porcelain and china that doesn’t ask operators to compromise on performance or presentation
Designed for Every Operation
Both Essentials and Premium collections are available across a range of sizes, capacities and rim styles – coupe, narrow rim and wide rim – to fit different operational needs Beyond the class
As a leader in restaurant technology, Popmenu is on a mission to make profitable growth easy for all restaurants Digital marketing, online ordering and on-premise technologies headline a powerful product suite infused with artificial intelligence (AI), automation and deep data on guest preferences. The company consolidates tools needed to engage guests, serving as a digital control center for more than 10,000 independent restaurants and hospitality groups in the United States, U K and Canada
.spoton.com and www.popmenu.com.
rants a scalable way to reach customers d i r e c t l y w h i l e p
unlike the third-party ecosystem.
About Bites
Bites is the only AI-native restaurant marketplace that combines the convenience of third-party platforms with the economics of first-party ordering By placing the point-of-sale (POS) at the center of its network, Bites enables restaurants to retain margins, own customer relationships and grow sustainably, while simultaneously giving consumers better selection, convenience and transparent pricing
.withbites.com.
embossed patterns, banded designs and custom decoration opportunities, g
match their tabletop to their brand.
Dependability You Can Plate
For more than 50 years, Corelle has d
under pressure, looks exceptional in every setting and stands the test of time Made in the USA and built on a glass technology no one else offers, Corelle Foodservice helps operations run smarter, safer and more cost-effectively – from back of house to front of house, day after day, service after service
Corelle (Cont’d from p 1)
Bites
Unox (Cont’d from p 1)
f a s t w i t h o u t a d d i n g c o m p l e x i t y I t delivers high performance in a compact footprint, helping operators serve m o r e , f a s t e r a n d w i t h c o n s i s t e n t results.
B u i l t f o r q u i c k - s e r v i c e e n v i r o nments like cafés, sandwich shops and c o n v e n i e n c e s t o r e s , t h e
SPEED Compact focuses on what matters most: speed, simplicity and efficiency
With cook times like:
• Waffles or muffins in 30 seconds
to be crisp, golden and flavorful every time they visit, whether a restaurant o p e r a t e s o n e l o c a t i o n o r h u n d r e d s
One of the most effective ways to protect that consistency starts with something often overlooked: frying oil.
Frying oil plays a critical role in the taste, texture and appearance of fried menu items, yet it naturally degrades throughout the day Food particles, carbon and other impurities accumulate with each fry cycle, causing oil to darken and break down. As oil quality
SKECHERS (Cont’d from p 1)
lifestyle brand What’s the company’s history in occupational footwear?
HS: SKECHERS was actually founded in 1992 as a utility footwear company –workplace safety has been core to our brand identity from day one Many industry professionals are surprised to learn about the depth of our occupational footwear portfolio We’ve built a comprehensive product line specifically addressing the needs of restaur a n t a n d h o s p i t a l i t y w o r k e r s w h o d e m a n d s t y l i s h , s l i p - r e s i s
n t a n d comfortable footwear for long shifts on their feet
R D N : T e l l u s a b o u t t h e S K E C H E R S Direct Corporate Shoe Program – who qualifies and what does it cost?
HS: The program is completely costfree to the organization No setup fees,
equipment has a lane One machine handles pizza, another handles breakfast and something else fills in the rest By the time the rush hits, the kitchen is usually juggling multiple pieces of equipment just to keep the line moving.
F i e r o G r o u p t o o k a d i f f e r e n t approach Rather than adding more pieces to the kitchen, the company f o c u s e d o n m a k i n g o n e p r o d u c t i o n system capable of carrying a full day of service
Fiero AI combines three compo-
n e n t s : t h e O p e r a P r i m a D o u g h Stretcher, the Tempo Conveyor Make
• Stuffed sandwiches in 60 seconds
• Club sandwiches or burritos in 75 seconds
I t k e e p s s e r v i c e m o v i n g d u r i n g peak hours without sacrificing quality
Easy to Use. Easy to Train.
The SPEED.Compact removes the need for complex training With Click & Cook, staff can launch cooking programs with a single touch
The built-in recipe library ensures consistent results, no matter who is operating the oven This is especially valuable in environments with high
resulting in uneven cooking, off-flavors and reduced customer satisfaction
That’s why daily oil filtration has become an essential best practice for modern kitchens. Removing impurities
Magnesol ® enhances this process by targeting contaminants that standard
keep oil cleaner for longer and improving overall frying results.
no minimum purchase requirements, no administrative burden Companies with 200 or more employees receive year-round 30% discounts on SKECHE R S S l i p - R e s i s t
S
a n d Safety Toe Footwear. Smaller organizations with fewer than 200 employees aren’t left out They qualify for our 25% discount program
RDN: How does the program handle specific uniform requirements?
HS: This is where we truly differentiate ourselves. We build customized ecommerce platforms tailored to each organization’s exact uniform specifications If a restaurant requires black slip-resist a n t f o o t w e a r o n l y , t h e p l
i s c u r a
d i n
;
n - c o m p l i a n t styles simply don’t appear Employees can’t accidentally purchase the wrong shoe. That level of precision is something standard industry programs just can’t match
Table and the Aria Stonebelt Conveyor
Oven The stone belt moves product across a refractory stone at conveyor
s p e e d , c r e a t i n g s t e a d y , e v e n h e a t across the bake Pizzas move through the oven in a steady rhythm and come out consistent even during a busy rush Pizza was the starting point, but the team soon began testing how far the system could stretch beyond that O
G
through a full range of breakfast and l u n c h
, omelettes, French toast, muffins, flatb r e a d s ,
sandwiches. The team spent months
staff turnover or limited training time
Consistency Built In Features like SMART Preheating and A D A P T I V E C o o k i n g e n s u r e r e l i a b l e results every time
The oven automatically adjusts to real cooking conditions, maintaining consistency even during busy service
Fits Anywhere. Works Everywhere. With a compact design and plug-andplay installation, the SPEED Compact fits easily into any kitchen
N o h o o d , w
Daily filtration with Magnesol also s u p p o r t s
n a b i l i t y
f f o r t s , a n increasing priority across the industry By filtering and reusing oil instead of discarding it as frequently, operators reduce waste oil output and minimize the environmental impact associated with disposal and replacement This s i m p
kitchen operations without sacrificing food quality
For multi-unit brands, oil management is also key to maintaining consistency across locations. Differences in oil condition can lead to noticeable
RDN: What should employees expect when ordering online?
H S : S p e e d a n d s i m p l i c i t y S t a n d a r d orders ship within 24-48 hours with f r e
e t u r n s , n o restocking fees, no hassle. For employees who prefer to try before they buy, o u r 7 0 0 + S K E C H E R S r e t a i l l o c a t i o n s across the United States and Canada offer a full in-person shopping experience
RDN: What’s the most exciting product i n n o v a t i o n y o u ’ r e b r i n g i n g t o t h e restaurant industry right now?
HS: Without question, it’s our SKECHERS Hands-Free Slip-In™ technology, now available across dozens of SKECHERS work styles Employees can put their shoes on effortlessly, no bending, n o m a n u a l a d j u s t m e n t s . I n a b u s y restaurant environment where every second counts, that’s a genuine game-
running different menu items through the oven and watching how it performed during longer production runs That same consistency carried across the rest of the menu, opening the door t o a w i d e r r a n g e o f i t e m s w i t h o u t adding new equipment to the kitchen
In kitchens running multiple dayparts, that flexibility changes how the line can be set up A single production l
reduces the need for additional equipment and simplifies training for kitchen staff It also gives restaurants room to e
more staff behind the counter. Cook
drain is required Multiple units can be placed side by side to increase output without increasing space
A Smarter Way to Operate
The SPEED Compact is not just about cooking faster. It is about running a more efficient kitchen. Less complexity More consistency Better performance A solution built for how kitchens operate today
www.unox.com or stop by booth #4818.
variation in flavor and texture A standardized daily filtration routine with Magnesol ensures customers receive the same dependable results no matter where they dine I
fewer oil changes and meaningful cost savings over time, providing a strong return on investment for frying operations of any size F o r m o r e i n
w w w magnesol com, call 908 534 7800, email i n f o @ d a
#3963.
changer for convenience and accessibility
RDN: Beyond footwear discounts, what else does the program offer?
HS: The benefits extend well beyond t h e w o r k p l a c e O u r S l i p - R e s i s t a n t footwear includes a $5,000 Slip and Fall Warranty, giving both employers and employees meaningful liability protection We also offer quarterly friends and family events, extending the 30% discount to over 3,000 styles – athletic shoes, children’s footwear, apparel and more We’re not just a work-shoe company, and this program reflects that broader commitment to our employees’ lives inside and outside the restaurant F o r m o r e i
m a t i o n , g o t o w w w .skechersdirect.com, call 855.759.7463, email info@skechersdirect com or stop by booth #2031
which makes expediting straightforward even during high-volume service Fiero Group is demonstrating the system live at the show Visitors to booth #1057 can see breakfast items r u n n i n g t h r o u g h t h e s y s t e m i n t h e morning, followed by lunch and pizza demonstrations later in the day. Stop by once, or come back later and watch the same system produce a completely different menu Seeing it in action tells the story better than any brochure
For more information, go to www fiero group.com, email info@fierogroup.com or stop by booth #1057.
Fiero (Cont’d from p 1)
Magnesol (Cont’d from p 1)
DB: They can be used for anything People call it a pizza oven, but we have many clients who use these ovens for far more than pizza It is really a brick oven, a fireplace if you will. The dome provides convection and radiant heat, and the brick offers bottom heat as well It is a full 360-degree heat environment
Many chefs use ovens for seafood such as scallops and salmon Others prepare chicken, beef or pork A lot of our customers use the brick oven for sautéing, roasting or grilling vegeta-
b l e s . S o m e e v e n b a k e c o o k i e s a n d cakes, taking advantage of carryover
c o o k i n g w h i l e t h e y p r e p a r e
(Cont’d from p 1)
Kitchen Solutions and your expanded manufacturing footprint
SP: As a reminder, we’re a premier designer and manufacturer of commercial kitchen ventilation systems utilized across the foodservice industry –with solutions available to all industry
s e g m e n t s r a n g i n g f r o m m u l t i - u n i t operators to food trucks
We’ve been in business since 1987 and support the food service industry from our Cleveland, Ohio-based headquarters. In addition to our Ohio and Georgia locations, we are extremely p l e a s e d t o n o w p r o v i d e v e
t i o n products from our newest location in Dallas, Texas
RDN: What would you like readers to know about NAKS and the NAKS product offering? S P : E v e r y t h i n g w e d o a
Tableside Cart (Cont’d.
Forbes Industries describes as a “360degree experience” – one that guests not only enjoy, but also eagerly share as an unforgettable moment Mobile mixology has become a central aspect o f m o d e r n h o s p i t a l i t y , t r a n s f o r m i n g cocktail service into drinkable art presented tableside.
At the heart of this evolution is the Admiral Tableside Bar Cart by Forbes Industries, a refined, high-performance mixology station designed to craft signature cocktails like the classic Old Fashioned You can see it at booth #6040 with its sleek tambour exterior, brushed brass laminate trim and metallic brass gallery rails, the cart is as visually striking as the cocktails it produces Its luxurious design invites guests to participate in the ritual of cocktail creation, making the experience both elegant and Instagram-worthy
It is not limited to one category It is a chef’s tool
RDN: How can Marra Forni ovens save time and labor?
DB: It starts with the brick composition. Because of the way the brick is built, the oven cooks at a high temperature for a shorter period of time The heat penetrates proteins and vegetables dif-
equipment That allows for faster production without sacrificing quality.
Marra Forni ovens are also easy to operate and easy to maintain Many
grammed to turn on at a specific time O n e c u s t o m e r t o l d m e t h i s f e a t u r e a l o n e
because no one must be on-site just to power up the oven
RDN: How do Marra Forni ovens help chefs be more creative?
DB: Creativity is critical because that is the chef’s canvas When you look at the oven, it is different from anything e
sparks ideas It pushes you to think b e y o n d s t
explore flavors, textures and presentations that are unique to your operation
The live flame, the radiant heat, the
s t r u c t i o n c o s t s
W e ’ r e h a p p y t o p r o v i d e t h e m o s t
a d v a n c e d v e n t i l a t i o n s y s t e m s o n t h e
m a r k e t ; l i k e w i s e , w e ’ r e a l s o i n v e s t e d i n p r o v i d i n g a l t e r n a t i v e o p t i o n s t o h e l p s i m p l i f y t h e d a y - t o - d a y o p e r a -
t i o n a l c h a l l e n g e s f a c e d i n t h e r e s t a u -
r a n t A b o n u s f o r t h e s e a l t e r n a t i v e
o p t i o n s i s t h a t t h e y h e l p t h e o p e r a t o r
r e d u c e t h e c o s t o f t h e e q u i p m e n t
p a c k a g e a n d o f t e n h a v e l o n g e r - t e r m
b e n e f i t s s u c h a s r e d u c e d u p f r o n t &
o p e r a t i o n a l c o s t s , a n d m o r e
A n o t h e r g r e a t e x a m p l e o f t h i s
p h i l o s o p h y e x t e n d s t o p r o d u c t d e v e l -
o p m e n t h e r e a t N A K S O u r n e w e s t
p r o d u c t , t h e p a t e n t - p e n d i n g
A d v a n c e d V e n t i l a t i o n I n t e g r a t e d
M a k e - U p A i r H o o d S y s t e m , c o m b i n e s
t h e e x h a u s t a n d s u p p l y f a n s i n t o t h e
b o d y o f t h e h o o d i t s e l f D e s i g n e d f o r
s m a l l e r r e s t a u r a n t s , l o c a t i o n s d i f f i c u l t
t o v e n t s u c h a s h i s t o r i c a l b u i l d i n g s ,
m u l t i - p u r p o s e d w e l l i n g s a n d o t h e r
a r e a s s u c h a s f o o d t r u c k s , t h i s i n n o v a -
t i v e p r o d u c t a l l o w s t h e o p e r a t o r t o
e x h a u s t d i r e c t l y f r o m t h e b a c k o f t h e
u n i t , s i m p l i f y i n g i n s t a l l a t i o n a n d c o n -
known for its balance of bourbon, bitters, sugar and citrus thrives on precis i o n a
Vortex glass chiller ensures every rocks glass is perfectly frosted before serving, heightening anticipation An insulated, removable ice bucket keeps ice crystal clear and ready for stirring, while the 3inch deep drip tray with a removable perforated cover allows bartenders to
between rounds
Functionality and luxury are seamlessly integrated A built-in glass rinser with a drainage system ensures glassware is spotless in seconds, supporting rapid service without sacrificing refinement The cart also includes a threepan built-in condiment tray, perfect for garnishes like orange peels, maraschino cherries or infused sugars – essent i a l e
A t N A K S , w e b e l i e v e n o t w o kitchens are alike, and no two operators are alike We have the expertise and product offering to support any project in any kitchen
RDN: What else should potential customers know about North American Kitchen Solutions?
SP: At NAKS, we continue to innovate Our goal is to exceed industry standards
A l l o u r h o o d s a r e U L L i s t e d t o ANSI/UL710, while most other manufacturers are only ETL Listed to the UL710 standard We have the first UL or ETL Listed hood that does not require a factory-cut duct connection Also, our UL710 hoods have been tested and proven to reduce operating costs with the industry’s lowest CFM per linear foot for over 700-degree appliances (UL or ETL).
R e c e n t i n n o v a t i o n s a r o u n d o u r I P S ( I n t e r n a l P e r f o r a
Fashioned from classic to signature. F
z
g
s key The insert for tool storage keeps bar spoons, jiggers and strainers close at hand, while the removable speed rail mounted to the door provides immedia t e a c c e s s t o p r e m i u m s p i r i t s
Additional speed rail pegs on both sides provide flexibility for different setups, whether serving a small lounge gathering, a crowded restaurant or a high-end banquet event
B e y o n d a e s t h e t i c s a n d c o n v e ni e n c e , t h e c a r t i s e n g i n e e r e d f o r
m o b i l i t y a n d s e l f - s u f f i c i e n c y F i v e
c o n c e a l e d b r a s s - p l a t e d s w i v e l c a s t e r s
a l l o w f o r s m o o t h m o v e m e n t t a b l e -
s i d e , p a r t i a l l y h i d d e n b y t h e t a m b o u
C O 2, f r e s h a n d g r a y w a t e r t a n k s , a
p u m p a n d a b a t t e r y , e n a b l i n g f u l l - s e r -
v i c e c o c k t a i l p e r f o r m a n c e a n y w h e r e
g u e s t s g a t h e r
ingredients respond You begin experimenting with char, blister, smoke and caramelization in ways that traditional equipment cannot replicate It changes how you approach a dish. It expands what is possible. Marra Forni ovens are built to support performance, but they also inspire imagination From pizza to seafood, from vegetables to desserts, the versatility is real and proven in kitchens across the country T h e o v
equipment. It becomes part of the culinary identity.
Our customer obsession and experience extend beyond our products We have the fastest lead times in the industry and have structured our operations to deliver on this promise Our custom hood packages ship in five to seven business days. Our dealer and distribution partners count on our product innovation and lead times to deliver on the com-
tomers We support our dealers with a customer service team and the design and engineering support needed to deliver on their most complex projects.
T o d a y ’ s g u e s t s c r a v e t a n g i
authentic experiences that pull them away from screens while compelling them to post and share their moments afterward Mobile mixology meets that demand, delivering memorable “wow” moments that boost guest satisfaction and social media visibility
With this Tableside Bar Cart, the Old Fashioned becomes more than just a drink It transforms into an experience filled with theater, craftsmanship and connection – a signature ritual served with style, precision and unforgettable hospitality See the Admiral Tableside Bar Cart by Forbes Industries at booth #6040 and get inspired for
Admiral
from p. 1)
NAKS
Marra Forni (Cont’d from p 1)
Made for the Little Ones: Whataburger Debuts a Play-Powered
b u s y a n d t u r n a q u i c k b i t e i n t o a moment kids will remember.
said Whataburger
C h i e f M a r k e t i n g
O f f i c e r S c o t t
Hudler “This new
Whatameal comes packed in a bold
o r a n g e - a n d - w h i t e b o x t h
s m o r e than just a meal – it’s a place to play
T h e o u t s i d e o f e a c h b o x f e a t u r e s games, mazes and surprises designed to spark imagination, keep little hands
bulk-pack portfolio – bringing its brand refresh into professional kitchens for the first time.
The redesigned packaging is now appearing across Royal’s largest formats, which include its core basmati r a n g e ( 4 0, 2 0 - a n d 1 0 - p o u n d ) a n d Royal Chef’s Secret range (40-, 20- and 1 0 - p o u n d ) F o r t h e c o m p a n y , t h i s expansion marks an important step in launching its rebranding across both retail and foodservice channels
Cream Cheese (Cont’d from p 1)
spreads, sandwiches, sauces, dips and desserts As dairy-free demand continues to rise (Emergent Research, “DairyFree Foods Market” 2024), innovation in this category is reshaping how operators think about both menu access and operational efficiency.
That shift was underscored by the recent recognition of Daiya’s dairy-free, single-serve cream cheese packet (also available in a 32-ounce tub) with a 2026 FABI Favorite Award, honoring products that deliver meaningful foodservice innovation. The award reflects a broader reality: dairy-free ingredients are no longer judged solely on substitution, but on how well they drive busi-
Breville (Cont’d. from p. 4)
temperatures for the perfect cup, and the Compact Smart Oven® and Smart Oven™ Air Fryer Compact expand inroom dining possibilities with consistent, repeatable results Microwaves like the Combi Wave™ 3-in-1 and Smooth
(Cont’d from
the city’s most legendary bites for over a century.
For the past 40 years, that reputat i
d Philadelphia Today, Amoroso’s deliv-
And that’s just the start Every Kids Whatameal will now include a surprise gift or toy, adding an extra layer of excitement and collectability The first drop features exclusive Whataburger sticker packs, with five distinct designs to discover and collect. New surprise gifts will roll out throughout the year, giving kids something new to look forward to with every visit
“At Whataburger, some of the best memories are made around the table,”
Founded on a mission to bring authentic Indian flavors to U S households, Royal has spent decades building its reputation around quality, consistency and origin Its basmati and Sona Masoori rice, grown in India, are staples in homes, also restaurants, catering operations and commercial kitchens nationwide
The new packaging is designed to clearly signal a visual evolution – while reinforcing that the rice itself has not changed. The refreshed look modernizes key brand elements while keeping Royal’s heritage front and center, most
ness outcomes
From a traffic perspective, dairyfree cream cheese expands participat
m s Consumer research (Daiya Proprietary Away-From-Home Consumer Research, January 2026) shows 70% of Millennials and 59% of all patrons ask about dairyfree options when dining away from home Dairy-free cream cheese allows operators to answer those questions and to serve guests with dairy sensitivities alongside traditional diners, keeping entire parties engaged rather than diverting orders elsewhere
Versatile across the menu, cream cheese supports add ons, flavor variations and premium builds, especially in b r e a k f a s t a n d b r
Wave™ simplify meal prep while maintaining a premium feel. B
ances are engineered for hospitality:
that reduce guest complaints and minimize staff interventions That combi-
K i d s W h a t a m e a l brings a little more f u n t o t h o s e m o m e n t s , g i v i n g f a m i l i e s a n o t h e r r e a s o n t o s l o w
d o w n , e n j o y t h e time together and leave with a smile ”
While the packaging and surprises are getting an upgrade, the favorites families know and love aren’t going anywhere Kids Whatameals are priced at $3 89 to $6 49 per meal, depending on which entree is selected
H u n g r y f o r m o r e ? W h a t a b u r g e r has fans covered 24/7 – whether they
Queen symbol, which remains a visual anchor across all pack sizes. Her presence is now expressed more prominently, giving the packs a more cont e m p o r a r y f e e
a strong connection to Royal’s history
The update also brings renewed focus to Royal’s signature jute bags, a familiar sight in foodservice kitchens
The refreshed design emphasizes durability and reusability, reflecting how bulk packaging is often used long after the rice is gone Many operators repur-
tomization drives incremental spend A dairy-free cream cheese that delivers smooth texture and balanced flavor, and that can be used across sweet and s a v o r y a p p l i c a t i o n s w i t h o u t m e n u caveats, enables operators to offer it as an enhancement rather than an alternative.
The operational impact is equally important One high-performing dairyfree cream cheese can replace multiple specialty items, reducing SKU complexity and simplifying storage, prep and a l l e r g
- f r e e products behave like their conventiona l c o u n t e r p a r t s , t h e y e l i m i n a t e workarounds that increase labor time and inconsistency
The FABI recognition for Daiya’s
nation keeps operations smooth and guest satisfaction high.
Breville recognizes that properties exist along a wide spectrum – from ultraluxury resorts to high-end extended-stay suites and curated vacation rentals
More than amenities, these appliances are investments in the guest expe-
swing through the drive-thru, order online or tap into the Whataburger App Guests who download the app and create an account automatically earn a free Whataburger and start earning points toward their go-to favorites
F
www whataburger com
pose the bags for storage or organization, making them a functional fixture in back-of-house spaces rather than a single-use package.
With the rebrand now fully integrated into foodservice, Royal is reinforcing its role as a trusted pantry staple for operators – combining a mode
quality kitchens depend on every day
or stop by booth #382
single-serve option signals where the category is headed Dairy-free cream cheese is no longer a niche solution, but a multifunctional ingredient that supports traffic growth, higher checks and simpler execution, not only as a b a c
,
a grab-and-go. As operators continue to refine menus around efficiency and i n c l u s i v i t y , p r o d u c t s t h a t p e r f o r m across all three dimensions will define the next generation of profitable foodservice innovation
Taste the future of inclusive, nondairy deliciousness in the 2026 FABI Favorites single-serve cream cheese. F
daiyafoods com or stop by booth #468
rience – refined, strategic enhancements that elevate a property’s offering and ensure stays that guests remember and repeat.
booth #8923
Royal (Cont’d. from p. 1)
