BOOTH #4012
Foodservice operations are under more
safety standards and higher guest expecta-
Flavor belongs on the plate And in today’s kitchens, it must perform Melinda’s is built for the back of house and loved at the table, delivering
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,
o
Amoroso’s Baking Co comes in Founded in 1904, Amoroso’s
twined with Philadelphia’s iconic sandwich culture. From cheesesteaks and hoagies to roast pork,
A m
hearth-baked rolls have been at the heart of the city’s most legendary bites for over a century
For the past 40 years, that
A
shelf-life products inspired by its famous rolls, purpose-built for commissaries, grab-and-go programs and large-scale foodservice operations
A m o
to create custom solutions, Amoroso’s is the local Philly bakery that’s become a global resource Now, the rolls that
made Philly sandwiches world-famous are available worldwide
B
Director, Marra Forni
I n t h e w
, authenticity matters. At Marra Forni, authenticity begins in Italy and evolves through American innovation
F o u n d e d b y I t a l i a n b
bread. It’s “why Philly sandwiches are world-famous.” With the scale to serve both independent operators and major supermarket chains, and the flexibility
For more information, call 215.471.4740, email sales@amorosobaking.com, go to w w w a m o r o s o b a k
booth #2045
o t h e r s Francesco Marra and Enzo Marra, Marra Forni was built on a deep respect for traditional brick oven craftsmanship Raised in a culture where wood-fired
Continued on Page 61
The art of turning a thin batter into a delicate crêpe takes skill developed over time. Once you have that art mastered, crêpes are quick to prepare, but there’s now a way to make them even
f a s t e r : t h e X p r e s s ™ M u l t i p u r p o s e
C o o k t o p f r o m
W a r i n g W i t h i t s
t o p a n d b o t t o m
h e a t e d s u r f a c e s , this versatile electric cooktop cooks both sides of the
c r ê p e s i m u l t a n e -
o u s l y , l e t t i n g y o u
c
a t i o n s f a s t e r t h a n ever.
W i t h t h e
W a r i n g X P r e s s , m a k i n g c r ê p e s i s
s i m p l e : P o u r t h e batter on the bot-
t o m g r i d d l e , a n d pull the top down
No need to manually spread the batt e r ; t h e X P r e s s takes care of that
XPress also is a great fit for nontraditional locations such as grocery stores, smoothie shops and bars with limited foodservice menus
Chef Mike Bagale of the Waring C o l l e c t i v e s a y
In less than a minute, your crêpe is done Then the fun starts as you turn that canvas into a masterpiece with delicious savory or sweet fillings
A Versatile Cooktop
More than just an electric crêpe maker, the Waring XPress also works as an electric cooktop When you need an extra surface for breakfast, the XPress is great for hash browns, pancakes and eggs For lunch and dinner, use the X P r e s s t o m a k e s a n d w i c h e s , p a n i n i , quesadillas and more. One national restaurant chain is using the Waring XPress beyond breakfast to serve up healthier, fresh, plant-forward food
The Waring XPress is great for any f o o d s e r v i c e o p e r a t i o n I t s v e r s a t i l i t y makes it ideal for hotel breakfast bars, delis, takeout shops and food trucks of all types Its compact size makes it perfect for small, tight workspaces in cafés, coffee shops and more The Waring
designed to function as a multipurpose cooktop, and I see so many practical and unexpected applications for it For example, it works very well to make Japanese soufflé pancakes, in addition to a skinny pressed Spanish sandwich known as a bikini. I also really like using it to cook mini sourdough starter pizzas – they cook in just a few minutes ”
With the XPress Multipurpose Cooktop, making crêpes has never been easier, and knowing that they will feed your bottom line makes the investment a solid decision Visit Waring com to discover the Waring XPress electric cooktop that meets your creativity where it lives Flexing effortlessly from crêpes to quesadillas to grilled sandwiches and more, it’s the all-in-one multipurpose commercial kitchen essential built for limitless menu ideas.
waring com or stop by booth #656
Maple, the leading voice AI platform for restaurants, and Quantic POS, a cloudbased point-of-sale provider serving restaurants and retail businesses, announced a strategic partnership that brings automated phone ordering to Quantic’s network of restaurant customers. The integration addresses the per-
In the high-stakes world of aviation catering, where thousands of meals are prepared every hour, managing organic waste is often a silent but monumental challenge Emirates Flight Catering (EKFC), one of the world’s largest catering operations, has taken a definitive stand against landfill waste by partnering with Power Knot LLC, the market leader in onsite organic waste management
At its Central Commissary Unit in Dubai, EKFC has transitioned from a successful pilot program to an industrial-scale operation that sets a new global benchmark for the aviation industry
Innovation at Scale
The centerpiece of this collaboration is the installation of the LFC biodigester, an advanced aerobic digester capable of processing up to 6,000 kilograms (13,200 pounds) of food waste daily To manage this volume efficiently, EKFC utilizes a fully integrated Automated Feed System (AFS) from Power Knot, which includes the SBT-140 bin tipper, BCG-315 grinder and a screw conveyor
This system automates the workflow, allowing staff to dispose of food scraps – from prep waste to post-consumer leftovers – quickly and hygienically Within 24 hours, the biodigester u
s m s a n
oxygen to convert organic matter into environmentally safe greywater, which is then discharged through standard s e w a g e s y
landscaping
sistent challenge of missed phone calls
operators Industry data shows that
43% of incoming calls during busy peri-
estimated $100 to $600 per day in unrealized orders.
The partnership leverages Quantic’s extensive POS infrastructure to create what both companies describe as the smoothest deployment process in the industry The 24/7 AI Phone agent allows restaurants to capture every phone order, even during peak hours when staff are busy serving guests Orders taken by Maple’s AI are automatically synced to Quantic’s system, appearing
The benefits of this partnership extend far beyond operational efficiency By treating waste at the source, EKFC has e f f
heavy transport to landfills, significant-
d urban traffic.
• Carbon Reduction: EKFC estimates that for every tonne of food waste diverted from a landfill, approximately 0 7 tonnes of CO2e emissions are avoided
• Sustainability Goals: At full biological maturity, the system is projected to p r e v e n t o v e r 2 , 0
o f C O 2e annually, directly supporting the UAE’s “Net Zero 2050” initiative.
• D a
: E v e r y L F C
biodigester connects to the LFC Cloud, providing EKFC with real-time data on waste tonnage and environmental sav-
reporting
The Future of Food Waste
For EKFC, the Power Knot system is a critical component of a broader circular economy strategy that includes vertical f
t proves that even the largest culinary operations can achieve significant sustainability milestones without sacrificing performance. Visit booth #12132 to see the LFC biodigester in action
For more information, go to www power knot com or stop by booth #12132
on kitchen display systems and printed tickets just like in-store orders.
Beyond order taking, Maple’s AI system also responds to calls about catering, directions, reservations, operational hours and other common customer queries
.maple.inc.
Forbes Industries is renowned as The Standard of Luxury in Motion With over 100 years of manufacturing expe-
r i e n c e , F o r b e s p r o v i d e s h i g h - q u a l i t y mobile products uniquely tailored for the hotel and restaurant sectors, all made in the United States As a global leader in mobile equipment for hotel operations, food and beverage services, and meetings and events, Forbes consistently delivers world-class hospitality products to the industry. These innovative mobile solutions enable you to offer your guests the five-star service they expect, whenever and wherever they need it
Forbes Industries sets the standard f o r m o b i l e i n n o v a t i o n E a c h F o r b e s product is designed and engineered to be safe, durable, functional and aesthetically pleasing. Forbes Industries uses premium raw materials and pays close attention to detail to ensure outstanding quality and design All produ c t s a r e m a n u f a c t u r e d i n F o r b e s I n d u s
t h
-
c i l i t y i n California and shipped worldwide Its mobile hospitality products are built to last, providing a better return on investment and a lower cost of ownership.
A s a g l o b a l p r o v i d e r o f m o b i l e equipment for hotel operations, food a n d b e v e r a g e , a n d m e e t i n g s a n d e
i n d u s
e s . T h e s e i n n o v a t i v e m o b i
e products simplify the process of delivering five-star service to your guests
when and where they expect it
Forbes Industries’ commitment to excellence is unwavering, and it is always seeking ways to enhance guest satisfaction through the products that hoteliers rely on daily That’s why Forbes Industries has spent years collaborating with high-end hotel brands to develop systems that meet their specific needs (such as space-saving storage, laborsaving equipment and revenue generation), addressing the challenges of an ever-evolving industry landscape.
Forbes Industries’ offerings include Mobile Bars, Mixology & Specialty Bar
C a r t s , N e s t i n g a n d C a t e r i n g T a b l e s , Mobile Wall Partitions, Rolling Display Shelves, Service Carts & Equipment, Live Action & Buffet Systems, Podiums, Host & Valet Stations, In-Room Dining
S
F l o o r s , M o b i l e S t a g e s , S i g n a g e , Stanchions, Tray Stands, Easels and Flip Charts Forbes also offers custom capabilities to bring your designs to life
Forbes is offering tailored solutions that enhance its customers’ success
Visit booth #6040 to explore Forbes’ unique ability to design and produce products that are often unavailable in t h e h o t e l i n d u s t r y F o r b e s p r o v i d e s product solutions that embody longlasting quality – no hassle, no worries, just effective innovations
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 .forbesindustries.com, call 800.832.5427, email solutions@forbesindustries.com or stop by booth #6040
In today’s high-volume commercial kitchens, timing isn’t just about keeping pace – it’s about protecting food quality, maintaining safety standards and ensuring every guest receives the same product every time Yet many kitchens still rely on traditional channel-based timers, systems that often create unnecessary complexity and slow teams down during the busiest moments of the day. That’s where the Renau T-Series Smart Kitchen Timer stands apart Unlike channel-based timers that force staff to memorize which button c o r r e s p o n d s t o w h i c h p r o d u c t , t h e Renau SKT uses an intuitive tile-based interface designed for speed, clarity a n d a c c u r a c y . I n s t e a d o f s c r o l l i n g through channels or referencing cheat sheets taped to the wall, employees can simply tap the tile labeled with the exact product they’re cooking or holding This eliminates confusion, reduces mistakes and makes it easier for teams even with new hires to stay consistent.
T h e S K T i s b u i l t f o r r e a l - w o r l d kitchen demands, allowing operators to track cook and hold times across stat i o n s i n c l u d i n g g r i l l s , f r y e r s , p r e p tables, hot wells, holding cabinets and more Visual and audible alerts help staff respond immediately when timers complete, ensuring product is handled properly and not forgotten during a rush. This level of automation helps eliminate manual hold-time tracking, reducing human error while maximizing freshness and minimizing waste
C u s t o m i z a t i o n i s a n o t h e r a r e a where the SKT outperforms older systems With up to 96 unique product tiles across six pages, kitchens can build
a timer layout that matches their menu and workflow. Each page can display between two and 16 tiles, allowing teams to prioritize key items and organize the screen for maximum efficiency Setup is also fast and practical, with simple on-device programming and the ability to load a configuration file via USB for even quicker deployment. And because every kitchen has different space requirements and operational needs, the Renau SKT is available in four different screen sizes – giving restaurants the flexibility to choose the r i g h t d i s p l a y f o r t h e i r e n v i r o n m e n t , from compact stations to high-output production lines.
Designed and manufactured in the United States, the SKT is engineered specifically for the harsh commercial k
humidity and grease Backed by exceptional customer support, Renau delivers more than a timer – it delivers a sys-
operations and helps restaurants consistently serve food at its best
W
channel-based timers, the Renau SKT isn’t just an upgrade It’s a smarter way to run the kitchen
For over 40 years, Renau has engineered precision controls and innovative kitchen solutions that help deliver a reliable, repeatable dining experi-
Food For Life Baking Co ® , makers of i
c
e d
b
y d e l i c i o u s a n d n u t r i t i o u s s p r o u t e d g r a i n b a k e d g o o d s , h a s remained fiercely committed to the health of its customers since its inception over 50 years ago
Among the natural sprouted specialty breads are its widely popular Ezekiel 4:9® and Genesis 1:29® Sprouted G r a i n B r e a d s . A v a i l a b l e i n E n g l i s h muffins, tortillas, pitas, burger buns, bagels and crunchy cereals, made from only the best natural ingredients possible
Ezekiel 4:9 Sprouted Grain Breads are a 2,500-year-old prodigy of the
ancient bread found in the pages of the Old Testament verse: “Take also unto thee wheat, and barley, and beans, and lentils, and millet and spelt and put them into one vessel and make bread of it ” Ezekiel 4:9
Ezekiel 4:9 breads include a blend of grains, legumes and seeds, which when combined create an abundant h a r v e s t o f n u t r i t i o n i n c l
e essential amino acids.
Genesis 1:29 combines 16 select grains and seeds, originating from various continents around the globe to create a world of nutrition in every bite These inspired ancient recipes are
Nestlé USA brings a long-held staple of professional kitchens to the home cook with the launch of Minor’s Kitchen™. The new line is inspired by the celebrated Minor’s® brand – a trusted partner to professional chefs for 75 years –w
sauces that deliver restaurant-quality flavor to everyday meals at home Minor’s Kitchen marks Nestlé’s first
sprouted grains – germinated in Food For Life’s exclusive process for days with pure filtered water and oxygenate d t o d e
Difference
Sprouting maximizes the nutrient content over dry grains ground into f
nutrition and digestibility by unlocking a
u r a l g o o d n e s s f o u n d i n whole grains
Food For Life Flourless Ezekiel 4:9
a n d G e n e s i s 1 : 2 9 S p r o u t e d G r a i n
breads are made with nature’s resistant starches in the form of grains, legumes and seeds without any added sugar
Clean, simple, organic ingredients that are easy to identify are the foundation for Food For Life Sprouted Grain Breads You won’t find it difficult to pronounce additives, artificial colors or preservatives in our breads
Food For Life breads are sold mostly in the frozen section as freezing is n a t u r e ’ s b e s t p r e s e r v a t i o n m e t h o d , helping to preserve natural freshness until it gets to you
M u c h m o r e t h a n j u s t c a r b s , F o o d
F o r L i f e E z e k i e l 4 : 9 b r e a d s a r e a n a t u
c a r b s , w h i c h a r e o f t e n o v e r l o o k e d i n
Food For
Ezekiel 4:9 Sprouted Grain, legume and seed breads have another uncommon feature with both
pleasing nutty flavor and texture, both types of fiber are important to help detoxify the body Soluble fiber does its work at the cellular level, while insoluble fiber primarily stays in the gastrointestinal tract and helps provide the bulk keeping you feeling full, while increasing the transit speed of food
believes both are important for optimum dietary health and wellness for vitality and longevity
With just one bite, you’ll know it’s a Food For Life!
For more information, go to www food forlife.com or stop by booth #985.
entry into U S at-home condiments, expanding its culinary leadership into a fast-growing, premium category. This new line of sauces builds on Nestlé’s $5 billion global ambient culinary portfolio, which includes the largest culinary brand in the world, Maggi
“Today’s home cooks are demanding more complex flavor profiles and r
Global Culinary Kitchen, Nestlé USA “With the Minor’s legacy as a trusted staple in professional kitchens, we saw a clear opportunity to innovate and meet the needs of our consumer. Minor’s Kitchen leverages that expertise to bring true, restaurant-quality sauces directly to the kitchen table ”
There’s a growing appetite for
Developed by Nestlé’s chefs for the h o m e c o
answer for anyone starved for time,
Designed for high-end hospitality environments, LaCimbali M200 combines i c o n i c d e s i g n , a d v a n c e d t e c h n o l o g y and operational reliability, making it a strategic asset for hotels, resorts and p r e m i u m F & B v e n u e s I n a m
k e t where coffee has become a defining element of the guest experience, the M200 offers a complete solution for operators seeking consistency, efficiency and top-quality results across all beverage offerings
At the heart of the M200 is HQM (High Quality Milk) technology By separating steam generation from direct water contact, HQM preserves the natural flavor of milk while producing a stable, silky microfoam. Cappuccinos, lattes and other milk-based beverages maintain consistent quality, avoiding d i l u t i o n o r t e x t u r e i s s u e s Programmable recipes allow hot and c o l d f r o t h e d m i l k t o b e d i s p e n s e d directly from the wand, optimizing staff workflow and managing high-volume service without compromising quality.
The M200’s versatility is further enhanced by advanced features such as GT1 mode for precise temperature control, PROFILE settings for pressure modulation, and the Perfect Grinding S y s t e m ( P G S ) f o r a u t o m a t e d g r i n d adjustment. These innovations allow hotels and bars to offer a wide variety of beverages – from espresso and classic cappuccinos to frappés, iced lattes and seasonal specialty drinks – ensur-
brand consistency.
For operators, the benefits are tangible: faster service, reduced waste and simplified workflows for baristas, without sacrificing creativity or menu differentiation Its compact, functional design allows easy placement in buffets, bar corners or room service areas, optimizing space without slowing down operations At the same time, eco-friendly features and sustainable materials meet the needs of environmentally conscious establishments, combining operational efficiency with sustainability
Ultimately, LaCimbali M200 HQM is more than just an espresso machine – it is a strategic investment for hotels aiming to elevate their beverage program By combining cutting-edge tech-
superior milk quality, it enables consis-
strengthens the brand, enhances guest satisfaction and improves profitability. I
where speed, consistency and quality are equally important, the M200 with HQM technology can handle all menu requests, from classic espresso-based
turning the coffee station into a genuine competitive advantage. F
lacimbalim200 com or stop by booth #4468
Black Seed Bagels, the artisan bagel brand led by James Beard-nominated executive chef and head baker Dianna Daoheung, is utilizing Square’s unified c o m m e r c e p l a t f o r m t o p o w e r i t s growth across New York City, now at 10 locations and counting. Black Seed Bagels first partnered with Square as its technology foundation in 2017 In the years since, Black Seed Bagels has
scaled from a budding neighborhood concept into one of the city’s most
standards that made it a destination in the first place.
F o r m o
www squareup com
For years, dairy-free menu items lived on the margins, clearly labeled, carefull y s e g r e g a t e d a n d o f t e n f r a m e d a s compromises. Today’s menus, though, re-evaluate that thinking As operators look to create more inclusive, craveable experiences, a new question is emergi n g : w h a t i f d a i r y f r e e w e r e n ’ t t h e exception, but the starting point?
The shift isn’t about restriction, but exactly the opposite. It’s about access. Up to 30% of the U.S. population is lact o s e i n t o l e r a n t , m a k i n g t r a d i t i o n a l dairy a barrier for a significant share of diners (worldmetrics org, U S lactose intolerance estimates ) Add in flexitarians, health motivated consumers and guests who simply want options they c a n f e e l g o o d a b o u t o r d e r i n g , a n d dairy free moves quickly from niche to necessary.
Research shows that 61% of Gen Z and 60% of Millennials are consuming dairy-free alternatives at least monthly, and 42% of consumers believe dairyf r e e a l
P r o p r i e
Research, December 2025.). The time for dairy free has come
Sharables Should Be for Everyone
This is especially true when it comes to s h a r a b l e s A p p e t
dips and loaded starters are designed to bring people together and create a sense of community, but when some guests have to sit out, the experience can fall flat
Increasingly, operators are rethinking the equation: start with a dairy-free base and make dairy “available upon request ” With dairy-free alternatives that truly deliver on flavor and performance, the result is a menu that works for more people without adding operational complexity or sacrificing indulgence
When Dairy Free Tastes Better Than Dairy Increasingly, dairy-free cheeses that are
designed not as substitutes, but as culinary building blocks in their own right,
Operators can use products like Daiya’s
sauce in everything from cheesy macaroni and pasta bakes to nachos, hot dogs, cheese fries, dips and au gratin potatoes Dairy free no longer means second best when it comes to texture and taste.
Dairy-free options perform so well now, with changes like Daiya’s proprietary Oat Cream Blend, that the logic has shifted Why start with something fewer people can enjoy when you can begin with an option that works for e
demanding palates?
Consumer Expectations
Are Pushing Inclusive Menus
This is more than anecdotal Seventy percent of Millennials and 59% of all patrons say they will order or inquire about dairy-free options when dining out, and 41% of Gen Z and 44% of Millennials report they will choose a d
Research, December 2025 )
removing dairy from menus altogether Instead, it points to a reframing: dairy free as the inclusive default, with dairy as the optional add-on For operators, that means broader appeal, fewer missed occasions and sharables that truly live up to their name For diners, it means fewer tradeoffs, fewer questions and more confidence ordering across the menu. And for the industry, it may signal the next evolution of menu design –one where inclusivity and indulgence finally share the same plate
www daiyafoods com or stop by booth #468
The way kitchens operate is changing Labor is harder to find, space is limited and demand for speed continues to grow At the same time, operators are being asked to do more with less while maintaining consistency and quality
T h i s s
f t i s driving a new stan-
tions are no longer
ing essential
L
ages are one of the
b
fulfilled, shorter wait times and higher throughput during peak hours. In highvolume environments, this can significantly improve daily performance
For growing brands and multi-unit operators, consistency and scalability
reliance on highly trained staff while still delivering consistent results. Solutions like the Unox SPEED.Compact™ ECO simplify opera-
t i o n s w i t h o n e - t o u c h c o o k i n g a n d built-in programs, allowing any team member to perform at a high level
Space is another constraint Many operations, especially in urban environments and non-traditional formats, simply do not have room for large equipment. A compact footprint allows operators to maximize output without expanding their kitchen With plugand-play installation and no need for a hood or water connection, compact ovens can be placed almost anywhere
Speed is no longer just about convenience It directly impacts revenue Faster cook times mean more orders
Cholula® is debuting a new campaign and expanded product line that will h a
s summer
C e n t e r e d a r o u n d a n e n e r g e t i c , rhythmic “Cho-lu-la!” chant, the campaign’s video is designed to ingrain the Cholula name in the minds of consumers By audibly pairing “Cholula” w i t h t h e i c o n i c w o o d e n c a p – a n d showcasing bold, flavor-forward visuals of its growing product line – the campaign reinforces that Cholula is not just a sauce, but a brand that stands for authentic Mexican flavor on r e s t a u r a n t t a b l e s a n d i n home kitchens
M
tostadas and elotes.
• C h o l u l a C o c h i n i t a P i b i l C
Sauce: Inspired by the Yucatán region, this marinade blends achiote, citrus and warm spices for a bold earthy flavor, perfect for slow-cooked pork or chicken, tacos and bowls Find it online, while supplies last, paired with Cholula Original featuring wooden soccer ball caps.
• Cholula Al Pastor Seasoning Mix: T
are critical. Equipment must deliver the
n while remaining easy to implement and operate Compact speed ovens support this by standardizing processes and reducing operational complexity
Ultimately, this shift is about efficiency Not just cooking faster, but running a smarter kitchen. Less space, less training, fewer variables and more control
Compact, high-speed solutions are not just adapting to the future of foodservice They are helping define it
www.unox.com or stop by booth #4818.
C h o l u l a i s d e f i n e d b y authentic Mexican flavor, and this summer, the brand is celebrating what that flavor was made for: sharing, and the kind of joyful moments that f e e l a l o t l i k e w a t c h i n g Mexico play In Mexico, soccer isn’t just a sport – it’s a chant, a reason to eat well a n d a r e a s o n t o g a t h e r .
Cholula is bringing that energy to the table with a limited-time cap b u i l t f o r t h e s e a s o n : t h e l e g e n d a r y
C h o l u l a O r i g i n a l H o t S a u c e , n o w topped with a laser-etched wooden soccer ball cap
Rounding out the lineup are three new products that go deeper into flavor and regional traditions:
• C h o l u l a C o t i j a C h e e s e C r e m o s a : This flavor is based on cotija, a classic Mexican savory cheese, combined with tomatillos, garlic and green bell peppers A cremosa is a rich, creamy condiment that builds flavor on a variety of
warm, savory spices like cumin and oregano, making it a snap to prepare taqueria-style al pastor tacos As with any seasoning mix, they’re a one-stop shop that simplifies cooking
A v a i l a b l e o n l i n e n o w , t h e n e w items from Cholula bring bold, authentic Mexican flavor to everyday meals With any Cholula product, it’s easy to enhance simple meals or host with friends
F o r m
.cholula.com.
U n i l e v e r F o o d S o l u t i o n s ( U F S ) announced an evolution of its popular F
fourth iteration, the initiative moves b
action-oriented program powered by a
gence model This new approach uses u
industry’s most pressing pain points
i t y a n d o p e r a -
t i o n a l c o m p l e x i t y t o c r e a t i v e c h a llenges – faced by today’s chefs and operators
From Static Reports to Actionable Intelligence
Future Menus 2026 was developed to address a critical industry gap: the lack of a predictive, real-time system capab l e o f i d e n t i f y i n g e m e r g i n g d i n e r expectations while enabling operators to optimize menus, experiences and operational efficiency To tackle this challenge, UFS applied proprietary AI to synthesize a wide spectrum of big data – from browser analytics and consumption signals to sentiment insights
T h i s g e n e r a t e s c o m m e r c i a l l y v i a b l e solutions for the entire food ecosystem, including chefs, restaurant operat o r s , i n g r e d i e n t s c o m p a n i e s a n d investors The result levels the playing field, giving small and independent restaurants access to a level of probl e m
chains
The new intelligence model delivers a sharper, more nuanced understanding of the forces shaping the industry This is critical, as it allows operators and investors to move beyond broad concepts and pinpoint specific, profitable opportunities in menu design, guest experience and operational efficiency Key insights for 2026 include: •
evolves from elevated ingredients to celebrating the chef’s craft, artistry and technique – creating value and distinction through skill, not just expensive components.
• B o r d e
n g beyond simple fusion, this theme is now a canvas for cultural storytelling, where blended dishes emerge from a chef’s creativity – building a deeper, more personal connection with guests that justifies a premium experience.
• Culinary Roots: No longer about rediscovering old recipes, it is a joyful and fresh reinvention of heritage that makes ancestral foodways exciting for a new generation – directly appealing to the adventurous palates of younger
diners like Gen Z
• D i n e r D e s i g n e d : S h i f t i n g f r o m complex customization, the trend now c h a m p i o n s s i m p l e r , p e r s o n a l t o u c hpoints that give diners a meaningful s e n s e o f c h o i c e w i t h o u t d i s r u p t i n g kitchen workflow – a crucial win for operational efficiency and guest satisfaction
“The most exciting part of this new platform is how it will amplify culinary c r e a t i v i t y , ” s a i d X i m e n a H e r n a n d
, H e a d o f M a r
Solutions. “We’re giving chefs a new sparring partner – one that brings m
t a b l e , h e l p i n g t h e m t e s t i d e a s
a n d i n n o v a t e with more confid e n c e a n d
s p e e d . T h i s d e e p e n s o u r partnership with operators, allowing us to co-create solutions that are not only on-trend but operationally brilliant ”
into tangible, delicious concepts
The Chef’s New Companion: The AI-Powered Recipe Intelligence Tool
From Data to Dish:
The Global Launch Event Future Menus 2026 debuted late last month at a vibrant, two-day launch event at the Unilever Hive innovation center in The Netherlands, where 177 i n d u s t r y l e a d e r s f r o m 3 5 c o u n t r i e s gathered for an immersive taste of the future. The event featured a star-studded lineup of speakers – including culin a r y i n n o v a t o r s C h e f K w a m e Onwuachi and Chef Edward Lee, futurist Magnus Lindkvist, and generational e x p e r t E l i z a F i l b y A t t e n d e e s w e r e treated to 29 distinct dishes that translated the model’s data-driven insights
“The AI tool is the bridge between the power of our intelligence model and the chef in the kitchen,” said Nikhil P a n d e y , A
Marketing “It’s about delivering realistic answers in seconds An operator can upload their menu and instantly get data-backed ideas to optimize it, making high-level analytics incredibly easy and accessible ” I n d
explore Future Menus 2026 at unileverf o o d s o l u
d i t i o n , U F S invites operators and partners to get in touch to participate in a collaborative, model-driven ideation session
F o r m
o www.ufs.com.
At this year’s show, EuroBar is bringing a fresh perspective to underbar design – one rooted in hospitality, workflow and the belief that great bars should work as beautifully as they look
Founded by veteran bartender and designer Livio Lauro, EuroBar was created to rethink the traditional bar station Drawing on decades of hospitality experience, Lauro developed a modul a r u n d e r b a r s t a t i o n designed to create a more intentional guest experience
“What guests notice most is how a bar makes
,
Classico – The Flagship Cocktail Workstation
The Classico serves as EuroBar’s chefinspired bartender workstation Unlike traditional layouts that place ice bins and bottles directly in front of the bartender, the Classico shifts those elements to the sides, creating a dedicated prep area directly in front of the bartender
Integrated garnish storage, built-in trash chutes,
o “The best-designed bars make service appear effortless.”
Today, EuroBar manufactures premium underbar equipment and refrige
hotels, casinos, cocktail bars, coffee and hospitality venues across North America and beyond
At the center of the lineup are t h e s e s
C
g
o ™ , Sportivo™, Alto™ and Café™
ConverseNow (Cont’d from p 1)
management solutions, announced a strategic partnership and integration d e s i g n e d t o s t r e a m l i n e r e s t a u r a n t operations and accelerate adoption of Voice AI ordering.
Through this integration, restaurants can connect ConverseNow’s fully automated Voice AI ordering platform directly into Deliverect’s unified order management ecosystem This allows phone and drive-thru voice orders to flow seamlessly alongside third-party delivery and first-party digital orders –
and
help bartenders work more efficiently during peak service while maintaining a clutter-free presentation for guests
The Classico has become a favorite in c
both aesthetics and operational performance
Sportivo – Built for Speed and Flexibility
Designed for high-volume bars and
n
y , order accuracy and overall guest experience
tighter footprints, the Sportivo delivers EuroBar performance in a compact form
shaped or U-shaped bars, Sportivo stations mirror the same finishes, heights and cabinetry as the Classico to maintain visual consistency throughout the space.
The Sportivo is ideal for service bars and fast-paced hospitality environments where speed, organization and workflow are critical
Alto – Hospitality in Full View
The Alto creates an immersive, guestfacing experience for upscale hospitality spaces Inspired by the interaction of Japanese sushi bars, Alto transforms cocktail preparation into a performance
With a 42-inch height that aligns seamlessly with bar tops, Alto keeps bartenders visible and engaged with guests throughout service.
P e r f e c t f o r h o
speakeasies, bespoke cocktail bars and p
organized functionality
EuroBar Café – The All-Day Bar
The system combines organized storage, flexible prep areas and adaptable layouts that evolve throughout the day.
What Makes EuroBar Different?
with flexible sizes and configurations
• Premium 304-grade stainless steel construction with durable 14-gauge tops
Livio Lauro with more than 30 years of hospitality experience
• Taller 32-inch working heights for improved bartender comfort
•
appearance
As hospitality continues to evolve, EuroBar remains focused on one mission: creating beautiful bars that deliver seamless guest experiences while s u
behind them
For more information, go to www .eurobarstation.com or stop by booth #5308.
By combining Deliverect’s enterprise grade ordering and delivery mana
h
ConverseNow’s enterprise-grade Voice AI technology, restaurants can autom a t
, drive consistent upselling and reduce operational friction without disrupting existing workflows
“Voice remains one of the highestvolume ordering channels in restaurants, yet it’s often the most opera-
tionally complex,” said Vinay Shukla, C h i e f E x e c u t i v e O f f i c e r o f ConverseNow “Our partnership with Deliverect enables restaurants to bring Voice AI ordering into a unified order management environment. Together, we’re helping brands increase revenue, optimize labor and adopt AI in a practical, scalable way ”
The integration supports restaurants looking to modernize operations by:
• Automating phone and drive-thru ordering with enterprise-grade Voice AI
• Seamlessly injecting AI-generated orders into Deliverect’s order management platform
• I m p r o v i n g o r d e r a c c u r a c y a n d reducing missed calls
• D e l i v e r i n g m e a s u r a b l e R O I through labor efficiency and consistent upsell performance
“ A s r e s t a u r a n t s c o n t i n u e t o d i g i t i z e every aspect of their operations, integrating voice into the broader order management ecosystem is a natural n e x t s t e p , ” s a i d J u s t i n F a l c i o l a , President, Americas at Deliverect “By partnering with ConverseNow, we’re expanding the ways restaurants can capture and manage orders, helping o p e r a t o r s s i m p l i f y c o m p l e x i t y a n d focus on delivering great guest experiences ” This partnership reflects growing i n d u s t r y d e m a n d f o r A I - p o w e r e d a u t o m a t i
y stacks. By aligning Voice AI ordering
with centralized order management, ConverseNow and Deliverect are setting a new standard for operational integration across channels
ConverseNow provides Gen-AI powered Voice AI solutions for restaurants, automating order-taking across highvolume voice channels such as phone and drive-thru Deployed across thousands of locations, ConverseNow helps b r a
guest experience and optimize labor while delivering strong unit-level economics and scalable enterprise rollouts
Deliverect is a global restaurant technology company that connects digital ordering channels directly to in-store operations, serving more than 95,000 restaurant locations worldwide. With an API-first platform and over 1,000
store fulfillment By leveraging AI-driven innovation, Deliverect empowers
processes
million API calls daily, has powered 1+ billion orders to date, and is trusted by many of the world’s largest and most innovative restaurant brands
or www.conversenow.ai.
Following a three-year transformation, Robert Mondavi Winery – the historic
grand reopening of its iconic Oakville estate Timed to its 60th anniversary, the reimagined winery introduces a fully modernized destination, including
enhanced culinary and visitor spaces and state-of-the-art winemaking facilities Marking the most significant trans-
s founding in 1966, the reopening is also commemorated with the debut of a limited-edition 60th anniversary Napa Valley Cabernet Sauvignon
Guided by the pioneering spirit u p o n w h i c h R o b e r t M o n d a v i e s t a blished the winery, this transformation balances preservation and progress Cliff May’s emblematic arch and tower h a v e b e e n c a r e f u l l y r e s t o r e d , w h i l e new architectural and landscape interventions – led by Aidlin Darling Design (architecture) and Surfacedesign (landscape architecture) – deepen the connection between guests, the vineyard and the surrounding Napa Valley landscape.
“ T h i s t r a n s f o r m a t i o n r e f l e c t s a renewal of Robert Mondavi’s original vision,” said Peggy Hemphill, Brand Marketing Director for Robert Mondavi Winery “As we reopen, we’re proud to carry that legacy forward – welcoming guests to experience Napa Valley in a more thoughtful, elevated way while setting the stage for the winery’s next era.”
At the core of this next chapter is an evolved approach to winemaking, a n c h o r e d b y t h e e s
exceptional purity and balance, forming the foundation of the winery’s most celebrated wines
T h e n e w T o K a l o n C e
n t r oduces advanced technology – including optical sorting, gravity-flow systems and temperature-controlled fermentation and barrel spaces – allowing for smaller, more precise lot vinification These enhancements support a m o r e
h
reflect both immediacy and age-worthiness.
“The reopening reflects the evolut
doors,” said Kurtis Ogasawara, Head Winemaker, Robert Mondavi Winery “While our approach is grounded in decades of tradition, we continue to refine how we farm and vinify – bringing greater precision to each decision. This allows us to highlight the distinct character of the vineyards we work with and the intention behind every wine we produce ”
Valley winemaking
“It’s hard to overstate the impact of R o b e r t M o n d a v i ’ s p a r t n e r s h i p w i t h Clifford May – a meeting of two pioneering minds that produced one of California’s defining midcentury landmarks,” said David Darling, co-founder of Aidlin Darling Design. “Our work carries that spirit forward, using design to strengthen the winery’s connection to its site while shaping its future ”
contemporary identity Materials from earlier structures were carefully repurposed throughout the estate, reinforcing a sense of continuity between the winery’s past and present “ T h i s p r o j e c t r e f l e c t s a d e e p respect for the legacy of a pioneering Napa Valley family and a shared belief i
Principal, BAMO “By bringing together a team aligned in vision and long-term s
S u r f a c e d e s i g n ’ s l a n d s c a p e v i s i o n builds on the site’s geological and ecological history, shaping an experience grounded in the relationship between viticulture and environment Plantings, pathways and terraces are designed to reflect the natural forces that formed the To Kalon Vineyard and the broader Napa Valley
“The design begins with an exploration of the forces that shaped this place – the tectonic shifts, volcanic a c t i v i t y a n d s e d i m e n t a r y d e p o s i t s
t h a t c r e a t e d t h e u n i q u e c o n d i t i o n s
f o r T o K a l o n ’ s w o r l d - c l a s s w i n e s , ”
e x p l a i n s R o d e r i c k W y l l i e , P r i n c i p a l , Surfacedesign
streamline kitchen workflows and elevate food quality.
I n t o d a y ’ s c o m m e r c i a l k i t c h e n s , maintaining clean frying oil is critical Poor oil quality impacts taste, appearance, consistency and operating costs, w h i l e t r a d i t i o n a l f i l t r a t i o n m e t h o d s demand time, labor and downtime The VITO VL addresses these challenges head-on with an automated, in-fryer filtration process that delivers professional results without disrupting service.
Effortless Filtration. Proven Results. The VITO VL is placed directly into hot oil and filters suspended particles and bitter residues through pressure-flow filtration
architectural language that opens the estate outward. A new inverted gable canopy – referencing the winery’s iconic arch – anchors a series of indoor-outdoor tasting spaces, terraces and gathering areas with panoramic vineyard views Adjacent, a new culinary building with an indoor-outdoor veranda supports an expanded wine and culinary program rooted in the surrounding gardens, while a linear water feature – inspired by traditional agricultural aqueducts – runs through the south wing, reinforcing the winery’s commitment to sustainable water stewardship and reflecting its historical role in Napa
– no oil transfer, no supervision and no chemicals In a standard 4 5-minute cycle, the system automatically shuts off once filtration is complete, leaving oil clean and ready for immediate use. Kitchens can filter multiple fryers consecutively, handling up to 16 cycles in a row, making the VL ideal for both high-volume operations and compact kitchens With filtration efficiency down to 5 µm effective particle capture, the VITO VL significantly extends oil life, helping operators reduce oil consumption by up to 50% while maintaining consistent food quality
Built for Safety, Hygiene and Durability
the result is
to
stage, the transformed north wing now
and immersive guest experiences. The To Kalon Collective introduces three d
access to wines sourced from To Kalon V
Winery, To Kalon Vineyard Company, Schrader Cellars and Double Diamond, providing a comprehensive view of the vineyard’s range and expression. The estate’s iconic bell tower has also been reimagined as the Tower Library, an intimate tasting space that offers a new perspective on the winery’s history and wines
Interior furnishings and guest environments by San Francisco-based firm BAMO introduce a counterpoint of intimacy to the estate’s expansive architectural vision Drawing on the textures a n d p a l e t t e o f t h e M a y a c a m a s Mountains and the To Kalon Vineyard, t h e s p a c e s u n f o l d a s a s e r i e s o f thoughtfully designed environments, each inviting pause, exploration and connection. Original elements, includi n g h a n d - p a i n t e d t i l e s b y M a r g r i t Mondavi, have been thoughtfully preserved and integrated alongside works from the Mondavi collection, linking the winery’s cultural heritage with its
Germany, the VITO VL is constructed
(1 4301) and designed for daily commercial use. Integrated tilt-switch and heat protection, automatic safety shutoff and dishwasher-safe components ensure hygienic operation with minimal labor Acoustic and visual signals
cycle, supporting safe and repeatable processes across kitchen teams
Smart Connectivity for Modern Kitchens
Equipped with VITOconnect, the VITO VL brings digital transparency to oil filtration Operators gain access to online insights into filtration activity, product
For more information, go to www robert mondaviwinery com
management across single or multiunit operations.
Designed for Every Fryer, Every Kitchen
Compatible with all fryer types up to 70 lbs, lightweight and highly portable, the VITO VL fits seamlessly into existing fryer routines – even alongside built-in filtration systems. Its small footprint and powerful performance make it a practical upgrade for kitchens focused on efficiency, sustainability and consistency
For more information, go to www vitofry filter com, email info@vitofryfilter com or stop by booth #5412
Little Caesars (Cont’d from p 1)
pizza using ChatGPT and functionality from the Little Caesars app Perfect for group-style, pizza party planning, the first-of-a-kind feature rolls out nationally across all Little Caesars markets in t h e U . S . a n d m a n y r e s t a u r a n t s i n Mexico and Canada.
This new capability transforms the pizza-ordering experience by letting c u s t o m e r s u s e c o n v e r s a t i o n a l A I t o plan meals, receive personalized recommendations and customize orders of any size – all in ChatGPT Whether c u s t o m e r s a r e l o o k i n g f o r b u d g e tf r i e n d l y m e a l o p t i o n s , p e r s o n a l i z e d s u g g e s t i o n s b a s e d o n t h e i r p r e f e rences, or simply the fastest way to build a perfect cart and order their favorite pizza using the Little Caesars app or LittleCaesars com, this option makes it easier than ever to enjoy Little Caesars.
RDN: Tell us a little about The Dallas Group, the manufacturer of Magnesol
KR: The Dallas Group of America (DGA) is a family-owned company founded in 1989 by Robert Dallas. We specialize in filtration solutions for edible oils, serving both large-scale industrial producers and foodservice operators Today, we operate manufacturing and packaging facilities across North America, E u r o p e a n d C h i n a , s u p p o r t i n g c u stomers worldwide.
RDN: Magnesol is a unique approach to oil filtration What is it and how does it work?
KR: Magnesol is a safe, pure white, food-grade filter powder designed to remove both solid and dissolved impurities from used frying oil. By improving oil clarity and performance, it helps
and rising expectations for flavorful menu items delivered at lightning-fast speeds, operators are rethinking every element of the kitchen It’s why sauce is
e m e r g i n g a s a s u r p r i s i n g s e c r e t weapon, offering one of the easiest w a y s t o r e d u c e k i t c h e n c o m p l e x i t y From simplifying prep times to powering craveable LTOs, custom sauce solutions streamline back-of-house operations without compromising on taste They can help you tackle many of the key challenges in modern foodservice kitchens, including:
• Achieving speed and consistency across multiple locations
• R e d u c i n g S K U o v e r l o a d i n y o u r inventory
• Adapting to rising ingredient costs
• Dealing with the growing demand and operational strain caused by LTOs
“Today’s consumers are turning to GenAI as part of how they search for e v e r y t h i n g , i n c l u d i n g w h e r e t o g e t their next meal,” said Greg Hamilton, C h i e f M a r k e t i n g O f f i c e r a t L i t t l e Caesars “We recognize this shift and want to meet our customers where they already are and be the go-to for their pizza occasions The process is as natural and intuitive as having a conversation It’s not just about technology for technology’s sake – it’s about making life a little easier for people who love great pizza ”
It leverages Little Caesars existing mobile app infrastructure and deeplinking capabilities, helping to ensure a seamless handoff from ChatGPT to the Little Caesars app for checkout and instore pick up The system can unders
w many people are being fed, dietary needs, budget constraints and delivery preferences – then craft personalized
extend oil life while enhancing the quality of fried foods Magnesol is trusted and used daily in more than 100 countries
RDN: There are many filtration options available. Why choose Magnesol?
K R : M a g n e s o l r
m a i n s t h e i n d u s t r y benchmark that other filter media are measured against Many of the world’s l a r g
because it offers an effective, economical and simple way to maintain consistently high-quality frying results while reducing oil costs.
RDN: What kind of savings can an average restaurant expect?
KR: Oil savings depend on factors like f r y e r v o l u m e , m e n u m i x , o p e r a t i n g hours and cooking temperatures, but i t ’ s c o m m o n t o s e e f r y i n g o i l l i f e extended by 40% or more That can
S a u c e s a r e n ’ t j u s t f l a v o r a n c h o r s ; they’re powerful problem-solvers, playing key roles in elevating consistency and creativity across the menu Multiuse custom sauces can work across a variety of menu items, reducing SKU overload, purchasing complexity and i n v e n t
They also cut back prep time while ensuring flavor consistency and lowering the risk of food safety errors
Pre-portioned pouches of sauce eliminate the need to measure ingredients, reducing labor costs and waste, a n d s i m
mobile orders Flavor-forward custom sauces are also the ideal way to increase operational flexibility By offering the same sauce in a variety of formats, operators streamline their back-of-house tools while boosting menu versatility.
meal recommendations instantly
“From a technical standpoint, this app in ChatGPT demonstrates the power of connecting enterprise restaurant systems with large language models,” said Anita Klopfenstein, Global Chief Information and Digital Officer, Little Caesars. “We’ve built a sophisticated backend that enables ChatGPT to access our menu, pricing and store locator data in real-time while maintaining security and compliance standards This is just the beginning of how AI will transform the restaurant industry ”
Try It Today: Customers can access by opening ChatGPT, visiting the app directory, searching for “Little Caesars,” and connecting their account Start a c o n v e r s a t i o n , d
craving, and let ChatGPT and Little Caesars handle the rest
About Little Caesars
Little Caesars, the Best Value in Pizza
translate to savings of around $500 annually for a smaller operation, and up to $20,000 per year for high-volume restaurants
RDN: Can Magnesol be used in any fryer environment?
KR: Yes If the fryer has mechanical filtration, Magnesol can be used with all types of frying oils and across virtually any fried food application
RDN: Is it difficult for staff to use?
K R : N o t a t a l l . M a g n e s o l i s a d d e d directly during the filtration process, where it stays in the filter box and works to capture impurities In addition, our global team of oil management experts is available to provide onsite guidance and training
RDN: Is Magnesol safe, and does it remain in the oil?
But sauce shouldn’t just save time – it should elevate the entire eating experience
At Giraffe Foods, a Symrise group company, custom flavor solutions are built for both performance and craveability. Whether shelf-stable or refrigerated, c
Foods tailors each sauce to fit seamlessly into your kitchen’s operations and your brand’s objectives By designing sauces to work across multiple prep s t a t i o n s , G i r a f f e F o o d s e n s u r e s o n e sauce can do the job of many. With portion-control packaging options like pouches, cups and bulk formats, as well as heat-tolerant and pump-compatible formations, every detail is built with back-of-house ease in mind Whether you need co-branded packaging for added appeal or private-label options
Marian Ilitch as a single, family-owned restaurant in 1959 and is headquartered in downtown Detroit, Michigan It is the third-largest pizza chain in the world, with restaurants in each of the 50 U.S. states and over 30 countries and territories
Known for its HOT-N-READY® pizza, Crazy Puffs® and famed Crazy Bread®, Little Caesars uses quality ingredients, like fresh, never-frozen mozzarella and Muenster cheese and sauce made from fresh-packed, vine-ripened California crushed tomatoes. The brand is known f
exclusive Pizza Portal® pickup, a heated, self-service mobile order pickup station Little Caesars is also the Official Pizza Sponsor of the NFL
.littlecaesars.com.
KR: Magnesol is completely food grade and meets FDA, NSF and WHO/JECFA specifications The oil passes through the filter powder during filtration, but t
remain in the frying oil. These results h a v
third-party verification
RDN: How does Magnesol support sustainability goals?
KR: By extending oil life and reducing h o w o f t e n o i l m u s t b e r e p l a c e d , Magnesol helps operators lower overall oil consumption and waste. This not only supports more sustainable kitchen
for a national rollout, Giraffe Foods’ tal-
made to work the way you do
Building Your Strategy for Success In a foodservice landscape that demands speed, flexibility and consistency, the right sauce strategy isn’t just helpful – it’s essential Custom sauces can reduce back-of-house complexity, streamline workflows and unlock menu versatility, all while delivering bold and memorable flavors With fewer prep steps and more cross-functionality, your team can stay focused on what really matters: serving up fast, flavorful food with the power to turn first-timers into fervent fans W
could simplify your kitchen?
For more information, go to www giraffe foods.com or stop by booth #12027.
think of “pizza” when they see a brick oven What are they missing? R
s e a f o o d , b r e a d s , d e s s e r t s a n d e v e n
b r e a k f a s t a p p l i c a t i o n s
A brick oven creates an environment that combines radiant heat, convection and live-fire flavor simultane-
o u s l y T h a t p r o d u c e s t e x t u r e , caramelization, moisture retention and visual appeal that’s difficult to replicate
Operators (Cont’d. from p. 1)
shortages, rising costs and increasingly high guest expectations have forced restaurants, cafés and hotels to rethink not just how they operate, but what they expect from their equipment
In many kitchens, experience levels vary widely Turnover is high, training time is short, and yet consistency remains non-negotiable. Guests don’t l o w e r t h e i r s t a n d a r d s b e c a u s e a kitchen is understaffed – in fact, expectations are higher than ever Diners have more choices, more information and less patience for inconsistency In today’s market, operators often get just one chance to get it right.
with traditional equipment
Operators who think beyond pizza often discover they can elevate menu quality, reduce equipment redundancy and create a stronger guest experience all with one centerpiece cooking platform.
RDN: What are some of the most unexpected menu items you’ve seen successfully cooked in a Marra Forni oven?
R B : W e ’ v e s e e n o p e r a t o r s e
everything from cedar plank salmon and dry-aged steaks to roasted oysters, cast-iron skillet mac and cheese, shaks h u k
desserts and even breakfast items like frittatas and cinnamon rolls
As a result, equipment is no longer j u d g e d s o l e l y o n p o w e r o r
Forbes (Cont’d from p 1)
right mobile bar solution can transform service, improve efficiency and elevate t h e e n t i r e a t m o s p h e r e T h a t ’ s w h y Forbes Industries is proud to be recognized as the leading expert in mobile bars within the hospitality industry.
F o r b e s I n d u s t r i e s m a n u f a c t u r e s more mobile bars than anyone else, providing it with unmatched insights into effective design and performance in real-world settings With decades of e x p e r i e n c e a n d i n n o v a t i o n , F o r b e s Industries offers mobile front and back
p 1)
leadership is the result of product quality and consistency, coast-to-coast distribution, an expert sales team and its freezer-to-oven technology designed t o e a s e t h e c h a l l e n g e s o f t o d a y ’ s kitchens. Schulstad Bakery Solutions delivers labor, space and waste-saving s o l u t i o n s – a n d m o s t i m p o r t a n t l y , European-inspired pastries and croissants loved by operators and guests alike I n k i t c h e n s w h e r e e f f i c i e n c y d r i v e s p r o f i t a b i l i t y a n d m
s w h y S c h u
s t
Operators are demanding tools that reduce complexity, minimize training requirements and deliver repeatable results shift after shift, regardless of who is on the line P r e c i s i o n c o o k i n g t e c h n o l o g i e s have emerged as a direct response to these realities Sous vide, once conside r e d n i c h e , h a s b e c o m e a p r a c t i c a l solution for kitchens seeking control a n d c o n s i s t e n c y w i t h f e w e r s k i l l e d hands Immersion circulators such as t h e H y d r o P r o ™ a n d H y d r o P r o P l u s allow operators to lock in exact temperatures, standardize recipes and produce identical results across locations and teams. When core menu items can be prepared with confidence and held
bars built for durability, style and flexibility
Most of Forbes Industries’ bars are certified by Intertek ETL to meet NSF Standard 2, ensuring they comply with stringent sanitation and foodservice standards This dedication to quality is a key reason why hospitality profess i o n a l s n a t i o n w i d e t r u s t F o r b e s Industries
Forbes Industries’ mobile bars are d e s i g n e d f o r e a s y m o b i l i t y W i t h smooth-rolling caster wheels, you can move them to the perfect location, whether you’re setting up for a ban-
e t h a n E
d d e l i v e r s m
ovens for wings, seafood towers with roasted shellfish, smoked vegetables a
directly on the hearth for texture and crispness
One of the biggest surprises for operators is how well the oven performs across multiple cuisines – Italian, Mediterranean, steakhouse, seafood, breakfast and even elevated fast casual
RDN: How does live flame and brick heat change the way proteins, vegetables and seafood cook compared to traditional equipment?
RB: Traditional equipment often cooks with direct conductive heat or forced
safely, kitchens gain flexibility without sacrificing quality.
The same demand for precision is driving adoption of advanced induction cooking The Control °Freak® induction cooktop represents a shift in how chefs a p p r o a c h h e a t W i t h p r o g r a m m a b l e temperature control, extreme accuracy a n d r e p e a t a b l e p e r f o r m a n c e , i t removes much of the guesswork that traditionally comes with cooking. Once a process is set, it can be replicated consistently – whether it’s the first service of the day or the last
This evolution isn’t about replacing chefs or creativity It’s about supporting them By reducing variability a n d s i m p l i f y i n g e x e c u t i o n , m o d e r n equipment allows teams to focus on
quet, wedding, poolside reception or seasonal outdoor service Additionally, Forbes Industries offers outdoor bars made with rust-resistant materials that c a n w i t h s t a n d t h e e l e m e n t s w h i l e maintaining a sleek, polished appearance
For operations that require adaptability, Forbes Industries offers spacesaving foldable bars for easy storage, bars with interchangeable panels for b r
appearance, and mobile back bars that match its front bar designs perfectly With a wide variety of sizes, finishes
convection A brick oven surrounds food with radiant heat while the live flame creates natural airflow and subtle smoke character F o
searing, better crust development and
Vegetables caramelize more naturally a
becoming dehydrated Seafood cooks quickly and evenly while maintaining tenderness
The retained heat in the brick also creates a more stable cooking environm
without constantly chasing temperature recovery F
com or stop by booth #5218
timing, presentation and guest experience rather than constant correction. U l
builds trust When a diner has a great experience the first time – when the dish is exactly as expected – they’re far more likely to return In a crowded, competitive market, that reliability can be the difference between a one-time visit and a loyal customer.
Today’s operators are clear about what they need: equipment that works as hard as they do, delivers the same result every time, and helps ensure that every guest leaves satisfied
F o r m o r e i
booth #8923.
and configurations available, Forbes Industries has every option you may need
If you require a custom solution, Forbes Industries specializes in tailoring designs to meet your specific needs Enhance your service, maximize your space and impress your guests with the leaders in mobile bar innovation. Talk to the experts at booth #6040
or stop by booth #6040
i
n
– i t d e l i v e r s p e a c e o f m i n d S c h u l s t a d ’ s n a t i o n a l d i s t r i b u t i o n n e tw o r k e n s u r e s d e p e n d a b l e a c c e s s t h r o u g h l e a d i n g f o o d s e r v i c e p a r t n e r s , m i n i m i z i n g d i s r u p t i o n a n d e l i m i n a ti n g u n c e r t a i n t y A
e x p e r i e n c e d s a l e s t e a m p r o v i d e s
c h a n
u
p e n d e n t c a f é s Schulstad’s freezer-to-oven technology is built for speed, quality and o p e r a t i o n a l c o n t r o l P r o d u c t s m o v e directly from freezer to oven with minimal handling, reducing prep time, low-
ering labor demands, conserving valuable back-of-house space and minimizing waste The result is streamlined e x e c u t i o n w i t h o u t c o m p r o m i s i n g craftsmanship
Operators can rely on flaky, buttery layers, premium ingredients, rich fillings and a variety of sizes and formats that meet diverse menu needs. Every product is engineered for consistent p e r f o r m a n c e – d e l i v e r i n g t h e s a m e golden bake, structure and flavor day after day
N o s h o r t a g e s N o u n n e c e s s a r y complexity
J u s t d e p e n d a b l e s u p p l y , o p e r a
tional efficiency and pastries that per-
form as beautifully as they taste. Guests are seeking elevated bakery experiences that feel indulgent and a u t h e n t i c O p e r a t o r s n e e d s c a l a b l e solutions that protect margins while d
bridges that gap – combining heritage baking expertise with modern foodservice practicality to help drive traffic, i
lasting loyalty
y Schulstad Bakery Solutions
F
.schulstadbakerysolutions.us or stop by booth #11906.
how operators run their businesses At t h e s a m e t i m e , s u p p l y c h a i n s a n d sourcing have grown more complex, with fragmented vendors and disconn e c t e d s
n across the operation.
CFS Brands brings clarity to that complexity As a house of brands, CFS Brands has built one of the most comprehensive portfolios in foodservice, designed to support the entire operat i o n a c r o s s f r o n t o f h o u s e , b a c k o f h o u s e , e q u i p m e n t , s a n i t a t i o n a n d hygiene. The power of the portfolio is not in any single product. It is in how the brands work together to deliver c o n s i s t e n t , r e l i a b l e s o l u t i o n s a c r o s s every room of the operation
Operators don’t manage businesses by brand They manage by outcomes Speed Safety Consistency Efficiency
Coffee (Cont’d. from p. 1)
s e r v i c e t h r o u g h a u t o m a t i o n .
Common Challenges with Traditional Coffee Machines
Traditional coffee equipment requires training, a supply of filters, and your staff’s attention as they monitor freshness and manage coffee volume Brew too much and you risk serving stale coffee or wasting entire brews. Brew too little, you’ll run out of coffee at the least convenient time,
bold, balanced heat crafted from real chile peppers and clean ingredients Every sauce is developed to bring layered flavor, not just heat, giving chefs the ability to add depth, contrast and signature character to their dishes without overpowering them.
CFS Brands structures its portfolio around how restaurants actually function Frontof-house solutions elevate presentation and guest experience Back-of-house solutions support preparation, storage and durability in demanding environments. Equipment solutions improve performance and temperature control. Sanitation and hygiene solutions reinforce safety and compliance This integrated approach reduces friction, streamlines sourcing and strengthens operational consistency
The CFS Brands portfolio includes industry-trusted names such as Carlisle F o o d S
Dinex, Sparta, Snap Drape, WipesPlus, Piper, Josef, AryKing, El Castor, Elite Global Solutions, G E T , Winco, Araven, M
Foodservice Group Each brand brings
form a platform that enables operators
when the line is long, or when a different issue needs your attention.
After a long day of work, your team is then asked to clean brewers and servers This daily task demands significant training and labor from staff – and if they skip it, your next day’s coffee tastes significantly worse One slip during this process, and your expensive s e r v e r s m i g h t g e t d a m a g e d o r destroyed during the cleaning process.
Infinibrew: An Automated Brewing System for Foodservice Locations
The Infinibrew is designed to address these common challenges with innovative features that simplify and enhance coffee service.
system eliminates the need for constant
to simplify vendor relationships while expanding coverage across the operation Strategic acquisitions have continued to strengthen this ecosystem, extending capabilities to meet evolving operator needs The most recent acquisition of Cornerstone Foodservice G
Equipex, further expand CFS Brands’ capabilities, strengthening the portfolio’s ability to support operators across key areas of service Looking ahead, CFS Brands is focused on building a more unified buying experience across the portfolio, with a long-term vision of enabling distributors to source more of what operators need through a single, simplified ordering process
Scale only matters when it drives performance CFS Brands continues to i
monitoring and manual brewing. The machine brews coffee in small batches, based on real-time demand, ensuring a fresh cup is always available This system reduces the risk of running out of coffee or brewing excessive amounts, simultaneously lowering waste while improving your customer’s experience
A t s e t u p , y o u ’ l l c h o o s e y o u r recipes, your week’s brewing schedule, and then tell Infinibrew how often to drain and brew fresh coffee After that, your work is done
Your team only needs to glance at the dual hoppers to ensure coffee is fresh and ready through the day No work, no mess, just perfect coffee
With Infinibrew’s Clean-In-Place feature,
safety New product development is guided by real-world operator challenges and built to perform in high-
evolve and service models change, the portfolio evolves with them
The impact is measurable. Fewer vendors to manage. Greater consistency across product categories Better alignment between front-of-house and back-of-house operations A partner t
Brands does not simply supply products It is building the infrastructure t
e
a
o n s today and scale for what comes next. At this year’s show, CFS Brands is showcasing how its solutions come together Experience the portfolio in action at booth #4012
For more information, go to www cfs brands com or stop by booth #4012
cleaning is as simple as pressing a button. The machine performs a full cleaning cycle without requiring the servers or any other parts to be removed This saves employees valuable time, minimizes downtime and eliminates the need to handle heavy servers, improving safety and reducing the risk of damage
By addressing the most significant pain points of traditional coffee machines, Infinibrew revolutionizes coffee service in convenience stores, cafés, restaurants and hotels
email sales@newcocoffee.com or stop by booth #445
ovens were central to culinary identity, the Marra brothers set out to preserve those artisan techniques while adapting them to meet the demands of the modern industry
W h a t e m e r g e d i s a b r a n d t h a t seamlessly blends old-world construction methods with forward thinking engineering.
Each Marra Forni oven is handcrafted using traditional Italian bricklaying techniques refined over centuries This method allows for superior heat absorption, retention and consis-
t t r a f f i c a n d increase check averages From everyday staples to elevated flavor builds, M e l i n d a ’ s d
works across dayparts and menu formats
The results speak for themselves. W a y b a c k B u r g e r s r e c e n t l y p a r t -
n e r e d w i t h M e l i n d a ’ s P i n e a p p l e Jalapeño Pepper Jelly for a limited time Sweet and Spicy Melt In its first week,
T h e s e s a u c e s m o v e e f f o r t l e s s l y a c r o s s w i n g s , b u r g e r s , s a n d w i c h e s , bowls, appetizers and bar programs, h e l p i n g o p e r a t o r s c r e a t e c r a v e a b l e d i s h e s t h a t d r i v e r e p
tency delivering the authentic flavor profile chefs expect from true brick oven cooking.
But heritage alone does not define Marra Forni Headquartered just outside Washington, D C , the company embodies American innovation in its approach to design, performance and s e r v i c e A d v a n c e d f e a
smart touchscreen controls, precision temperature management, integrated v e n t i n g
g d e c k technology enhance efficiency while preserving artisanal integrity
The result is a system that satisfies both culinary artistry and operational
t h e s a n d w i c h o u t p e r f o r m e d s e v e r a l top selling menu items, proving that bold flavor does more than elevate a dish It drives sales, generates excitem e n t a n d c r e a t e s b u z z t h a t g u e s t s respond to immediately H o t H o n e y a n d c r a f t P e p p e r
J e l l i e s a r e f u e l i n g s i m i l a r m o m e n t u m
n a t i o n w i d e , b r i n g i n g s w e e t h e a t a n d
l a y e r e d c o m p l e x i t y t o p i z z a , f r i e d
c h i c k e n , c h a r c u t e r i e b o a r d s , g l a z e s ,
d r e s s i n g s a n d s i g n a t u r e a p p l i c a t i o n s O p e r
performance
Today, Marra Forni ovens are found i
restaurant groups, luxury hospitality environments, stadiums and residential kitchens around the world Every installation reflects a philosophy rooted in partnership, not just production
With a global network of offices and test kitchens, Marra Forni supports c
g , business development training, marketing support and nationwide technic a l s
through Dot Foods, Melinda’s makes
ships built on integrity, quality and shared success.
Family remains at the heart of the brand The values that guided the Marra brothers from the beginning, like craftsmanship, respect and innovation, continue to shape every oven produced Marra Forni is more than a manufacturer It is a bridge between continents, between tradition and technology, between fire and precision. Italian h e r
handcrafted oven at a time
