RESTAURANT
By Mike Traxler, Co-Owner, Captain Ken’s Foods, Inc.
unlikely places In fact, Captain Ken
Datassential has released the preview
Datassential 500 industry report, offering a comprehensive analysis of the top
a Lasting Impression on Guests, Not the Planet BOOTH #7434
A New Era of Textiles
Sustainability in hospitality has moved from a future goal to an immediate
By Cara Manning, Spicewalla E-Comm and Brand Manager
ent shifts the way they
Captain Ken’s Foods Celebrates Nearly 60 Years
By Mike Traxler, Co-Owner, Captain Ken’s Foods, Inc.
Captain Ken
Datassential has released the preview
Datassential 500 industry report, offering a comprehensive analysis of the top
Klondike Cheese Company, a family-
Fine Dining's New Standard Is Zero Waste
BOOTH #2390
BOOTH #656
BOOTH #5829
Getting the Job Done with Style, California Umbrella Celebrates 80 Years
Restaurant operators usually learn one thing about patios faster than expected: outdoor seats are never just extra
generic finishes or a look that feels more temporary than the brand T
covers. They shape first impressions, influence dwell time, affect check averages and often determine whether a guest experiences a space as inviting or exposed When the patio works, it feels easy, almost inevitable When it does not, every flaw shows at once: glare, heat, awkward layouts, unstable shade,
become a more consequential restaurant decision The other part is cost. Operators and designers are trying to
The Rise of DairyFree Cream Cheese
products become expensive quickly. The question is not whether options exist It is whether one feels intentional, performs in the field and does not become punishing to buy, maintain or replace Trade reporting has underscored how much procurement and pricing are still shaped by tariffs and construction-cost pressure.
C
interesting place in that equation In shade since 1946, its brand has long been tied to a relaxed idea of outdoor
Continued on Page 61
Cream cheese is one of the most versatile ingredients in foodservice, showing up across dayparts in spreads, sandwiches, sauces, dips and desserts As dairy-free demand continues to rise (Emergent Research, “Dairy-Free 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
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
Continued on Page 61
RAK Porcelain USA: A Perfect 10 –
Setting the Table for What’s Next
In 2026, RAK Porcelain USA celebrates a milestone worth raising a glass to – 10 years of shaping the American tabletop landscape While RAK Porcelain’s globa
d e c a d e s , t h e U S d i v i s i o n o f f i c i a l l y began its journey in 2016 with a clear vision: to deliver expertly crafted, performance-driven tabletop solutions tailored to the evolving needs of the hospitality industry. Over the past decade, that vision has grown into a comprehensive portfolio rooted in innovation, design excellence and operational performance
What started with premium porce-
l a i n d i n n e r w a r e h a s e v o l v e d i n t o a complete tabletop offering. In just 10
y e a r s , R A K Porcelain USA has
e x p a n d e d w e l l beyond the plate –introducing glass-
w a r e , f l a t w a r e , stainless steel bar
a c c e s s o r i e s a n d
p o l y c a r b o n a t e
d r i n k w a r e designed for high-
v o l u m e , p e r f o r m -
a n c e - d r i v e n e n v i -
r o n m e n t s E a c h expansion reflects a d e e p u n d e r -
s t a n d i n g o f t h e
H o R e C a i n d u s t r y ,
w h e r e d u r a b i l i t y ,
c o n s i s t e n c y a n d
a e s t h e t i c i m p a c t must work seamlessly together
sories under RAK Bar, and durable poly-
R A K Poly, RAK Porcelain USA now stands as
Dinnerware, flatware, glassware, barware and polycarbonate solutions integrate into a cohesive presentation platform – allowing chefs and operators to tell a complete, elevated story at the table.
Looking ahead, the next decade
expanded material technologies, sus-
ments and design collaborations that respond to emerging culinary trends
RAK Porcelain will always focus on the manufacturing and supply of the most innovative and diverse selection of dinnerware It not only focuses on creativity, but RAK strives to set the standard for product excellence and durability that customers have come to trust
A defining moment in this evolution is the launch of RAK Connoisseur, the company’s premium glassware collection debuting for 2026 Created for today’s most discerning foodservice operators, RAK Connoisseur balances refined aesthetics with real-world performance Crafted from high-quality r i m - t e m p e r e d c r y s t a l l i n e a n d s o d alime glass, the collection is engineered to withstand the rigors of professional service With timeless silhouettes and modern interpretations, every piece is 100% dishwasher safe, delivering clarity, strength and confidence with every pour
Together with premium flatware from RAK and trusted partner Sola The Netherlands, stainless steel bar acces-
Amoretti The Ultimate Pastry, Savory & Craft Beverage Ingredient Manufacturing Company
Indulge in a symphony of flavors at this year’s show as Amoretti® unveils its latest triumphs in the world of beverage innovation. Renowned for its unwaveri n g d e d i c a t i o n t o c r a f t i n g p r e m i u m ingredients, Amoretti invites you to embark on a journey of taste and creativity with its natural infusions
Premium Syrups:
A Flavorful Symphony
From enhanced chip-resistant glazes and reactive finishes to forward-thinking shapes that support evolving plat-
Sustainability will also play a larger r
energy-efficient production, responsib
conscious material sourcing The goal is clear: to shape the future of tabletop t h r o u g h p u r p o s e f u
supports both creativity and operational excellence
tenth anniversary, the momentum is j
USA at the show and experience the n e x t c h a p t
t h #7218 to celebrate The Perfect 10 – A L e g a c y o f E x c e l l e n c e a n d u n v e i l what’s ahead for the future of total tabletop
For more information, go to www.rak porcelain.com or stop by booth #7218.
Revolutionize Your Iced Teas, Lemonades and Hard Seltzers –Crafting Unforgettable Beverages Amoretti believes that every sip should be an experience to remember Its natural beverage infusions are meticulously crafted to capture the essence of real fruits, herbs and botanicals From the zing of freshly squeezed citrus to the tantalizing sweetness of ripe berries, Amoretti’s products are designed to elevate your drinks to new heights.
Amoretti’s Beverage Infusions simplify beverage creation, ensuring cons i s t e n t , p r e m i u m f l a v o r e v e r y t i m e Whether crafting cocktails for the bar or non-alcoholic mocktails for all guests, achieve professional results effortlessly Infuse a burst of natural flavor into your iced teas, lemonades and hard s e l t z e r s w i t h A m o r e t t i ’ s B e v e r a g e Infusions Elevate these refreshing beverages to new heights with ease and precision
Real Fruit Infusions for Beer with Amoretti Craft Purée®
E l e v a t e y o u r b e e r g a m e w i t h
Amoretti’s real fruit infusions. Perfect for flavoring a glass of beer at a time, these infusions add depth and complexity to your favorite brews Whether you prefer a citrusy IPA or a fruity wheat beer, Amoretti’s natural infus i o n s o f f e r a u n i q u e t w i s t t h a t w i l l delight your taste buds.
Satisfy your cravings for flavor with Amoretti’s extensive selection of premium and gourmet syrups, toppings and sauces From classic favorites like Madagascar bourbon vanilla bean and caramel to exotic blends like mango and lychee, these syrups are a celebration of taste and innovation What sets Amoretti apart? Its syrups are expertly formulated to deliver rich flavor with lower sweetness, ensuring a perfect balance in every sip packing in 94 servings per bottle
Endless Creativity, One Ingredient at a Time W
Visit Amoretti at This Year’s Show Immerse yourself in a world of flavor innovation at this year’s show Join Amoretti in booth #13801 and explore its range of natural infusions Its team of experts are on hand to guide you through its products and help you discover new ways to elevate your beverage offerings.
A
just ingredients; they’re a gateway to unforgettable taste experiences
.amoretti.com or stop by booth #13801.
Built for Control. Designed for Growth.
By Francesco Marra, President and Chief Executive Officer, Marra Forni
The modern kitchen demands flexibilit y . O p e r a t o r s n e e d e q u i p m e n t t h a t keeps up with volume, protects marg i n s a n d d e l i v e r s c o n s i s t e n t r e s u l t s every single shift That is exactly why we built the Marra Forni ELST The ELST, o u r E l e c t r i c S t a c k a b l e O v e n , w a s d e s i g n e d i n t h e U n i t e d S t a t e s f o r kitchens that want total control without sacrificing performance. It combines independent top and bottom heat settings, modular stacking and our signature stone cooking surface into one streamlined system Simple to operate Serious in output
I n d e p e n d e n t H e a t C o n t r o l T h a t
Changes Everything
Every deck of the ELST features independently controlled top and bottom heating elements This gives chefs prec i s e c o n t r o l f r o m 2 5 0 d e g r e e s F a h r e n h e i t u p t o 9 5 0 d e g r e e s Fahrenheit Want more top heat for b l i s t e r e d N e w Y o r k s l i c e s ? N e e d stronger bottom heat for a crisp Roman crust? Dial it in. This level of control a l l o w s o p e r a t o r s t o c o o k m u l t i p l e styles in the same footprint, from pizza t o p r o t e i n s , v e g e t a b l e s , s a n d w i c h e s and baked dishes It is not just a pizza oven It is a full production tool
Modular by Design
Growth should not require a full equipment replacement The ELST is built to stack vertically, allowing operators to add decks as volume increases Start with one Add another when demand grows Expand again when the time is right It is a system that scales with your business. No wasted space. No starting over.
Consistency That Drives Revenue Consistency builds trust Trust builds
MarraStone, our proprietary refractory stone, engineered to absorb, retain and evenly distribute heat. The result is s
m baking across every deck W h e t h e r y
through dinner service, the ELST delivers the same bake, pie after pie
Energy Efficient and Ventless Options Available E
Fispal Food Service and Fispal Ice Cream: The Largest Foodservice Event in South America
Cream have established themselves as the largest and most important events in the foodservice and professional ice cream sectors in South America Held annually in São Paulo, these events are recognized as the main gateway for companies looking to showcase their equipment, solutions and innovations to the South American market, while driving business growth and expanding strategic connections
Organized by Informa Markets, a global leader in business events and trade shows, Fispal Food Service and Fispal Ice Cream are part of a portfolio that includes world-renowned events such as the NRA Show This connection f u r t h e r r e i n f o r c e s F i s p
large industries.
Fispal Food Service is the ideal space for those seeking comprehensive solutions for the out-of-home food market, covering restaurants, bars, coffee shops, bakeries and other establishments Meanwhile, Fispal Ice Cream is dedicated to the professional ice cream segment, showcasing the latest innovations in equipment, supplies and technologies for ice cream and gelato production
Made in Maryland. Built to Last. Every ELST oven is crafted at our manu-
ovens in-house, ensuring quality control from start to finish This is not outsourced production This is American craftsmanship
blended traditional brick oven principles with modern technology The ELST represents that balance. It delivers the
paired with the control and efficiency operators need
See It in Action
Visit Marra Forni at booth #5218 to experience the ELST firsthand See how modular electric cooking can support your next phase of growth.
F
marraforni com or stop by booth #5218
’ s r e l e v a n c e and credibility as a must-attend event for the industry
According to Daniel Corigliano, the Event Manager, “Fispal Food Service and Fispal Ice Cream are more than just trade shows; they are true hubs of innovation and business that connect the entire supply chain of the sector
Our goal is to provide complete experience, from presenting trends to generating real business opportunities ”
The impressive numbers highlight the scale of the event. In its latest edit i o n , F i s p a l b r o u g h t t o g e t h e r over 70,000 visitors and 2,500 exhibiting brands across a 50,000 m2 pavilion Over the course of four days, participants have access to a robust program featuring 125 hours of exclusive content, including lectures, workshops and practical demonstrations These figures u n d e r s c o r e F i s p a l ’ s p o s i t i o n a s t h e main meeting point for professionals in the sector, from small entrepreneurs to
In addition to being a stage for innovation, Fispal plays a strategic role in strengthening the South American market. “We believe that Fispal is an essential platform for companies looking to expand their presence in South A m
opportunity to connect with qualified buyers and close deals that directly impact their results,” says Corigliano With a successful track record and significant market impact, Fispal Food Service and Fispal Ice Cream continue
ment is to remain the main meeting point for the sector, promoting innovation, knowledge and business that
Corigliano.
M
Brazil, be part of the largest foodservice and professional ice cream event in South America Don’t miss this unique opportunity to connect, innovate and grow your business in one of the most dynamic markets in the world F
fispalfoodservice com br
Step into the Future of Brewing with Newco’s Infinibrew
Is the coffee ready yet?
It’s the question that haunts every early riser
What if you never had to wait for a cup of coffee again? What if your coffee brewer started grinding fresh beans 10 minutes before anyone arrived?
dreams a reality Our latest innovation at Newco, the Infinibrew,
hoppers and smart servers t
brewing system capable of infinitely fresh coffee
Say goodbye to stale coffee during the day and good riddance to leftover batches of wasted batches of coffee at closing time No more filling filters, dumping
and lugging servers to the sink
Automated Brewing
schedule – want your first
OpenTable Launches Inaugural U.S.
Restaurant Ambassador Council
f r o m e s t a b l i s h e d c u l i n a r y c a p i t a l s t o r i s i n g r e g i o n s
Built on OpenTable’s deep-rooted relationships with restaurants and its c o m m i t m e n t t o s e r v i n g t h e m , t h e Ambassador Council introduces a new level of partnership to bring industry
cup ready at 6 a m during the week? Tell the Infinibrew to start a pot at 5:55, five days a week, and then relax, knowing it will be ready Worried about running out? Simply adjust the brew volumes to fit your needs throughout diff
l always have the right amount of fresh coffee available The Infinibrew then automatically discards coffee at the hold times you choose, ensuring every cup meets your freshness standards
Revolutionary Brewing Mechanism
This system brews 40 grams of coffee in each cycle, using an internal, permanent mesh filter for a drip-style, paperless filter brew Thanks to programmable air infusion technology, extraction is optimized across three stages of brewing Grounds are automatically disposed of, via chutes, to in-counter trash bins
Smart 1.5-Gallon Thermal Servers
Equipped with an integrated radiant pulse heater, smart servers maintain i
compromising freshness As coffee leve
brewer to start a fresh batch, ensuring
OpenTable’s products and priorities, and help shape short and long-term initiatives that directly impact restaurants and diners
T h e A m b a s s a d o r C o u n c i l c o m -
p l e m e n t s O p e n T a b l e ’ s U . S . A d v i s o r y
B o a r d , a g r o u p o f i n d u s t r y t i t a n s
d e d i c a t e d t o h e l p i n g a d v a n c e t h e
c o m p a n y ’ s m i s s i o n o f s e r v i n g r e s t a u -
r a n t s T o g e t h e r , t h e A d v i s o r y B o a r d
a n d A m b a s s a d o r C o u n c i l e n s u r e
O p e n T a b l e ’ s s t r a t e g y i s i n f o r m e d b y
fresh coffee is always ready
Waste Reduction Through Precision Brewing
W
, coffee is brewed in perfect amounts to meet real-time needs. This approach ensures consistent freshness and sig-
overall costs
Designed for Easy Maintenance and Service
components are easily accessible from the front and top, allowing for quick
downtime and ensuring your coffee service keeps flowing smoothly
Prepare to revolutionize your coffee service with a system that’s as smart and efficient as it is reliable Visit booth #445 and be among the first to experience the future of coffee brewing.
email sales@newcocoffee com or stop by booth #445
o u r A m b a s s a d o r C o u n c i l c r e a t e s a n e w t w o - w a y c o n n e c t i o n t o e n s u r e t h e y a r e s e e n a n d h e a r d a s b o t h t h e c o m p a n y a n d t h e i n d u s t r y r a p i d l y e v o l v e , ” s a i d A m y W e i , C h i e f
O p e r a t i n g O f f i c e r f o r O p e n T a b l e . “ T h i s i n a u g u r a l c o h o r t f o r m a l i z e s s t r o n g r e l a t i o n s h i p s w e ’ v e b u i l t o v e r t h e y e a r s – e a c h m e m b e r r e p r e s e n t s s o m e o f t h e m o s t p a s s i o n a t e a n d i n n o v a t i v e l e a d e r s i n h o s p i t a l i t y , a n d w e ’ r e h o n o r e d t o p a r t n e r w i t h t h e m
l e n g e s a n d o p p o r t u n i t i e s m o s t c r i t i -
c a l t o r e s t a u r a n t s . T h e 2 0 2 6 c o h o r t
b r i n g s t o g e t h e r 2 0 h o s p i t a l i t y p r o s
a c r o s s 1 7 c i t i e s , r e p r e s e n
l e a d e r s i n t o o n g o i n g c o n v e r s a t i o n s with the business. Council members will meet with OpenTable’s executive team to discuss industry trends and h a p p e n i n g s , e x c h a n g e f e e d b a c k o n
a m i x o f l e a d e r s l i v i n g a n d b r e a t h i n g
t h e h o s p i t a l i t y i n d u s t r y i n v a r i o u s
w a y s “ R e s t a u r a n t s a r e a t t h e c e n t e r o f
e v e r y t h i n g w e d o a t O p e n T a b l e , a n d
a s w e h e l p s h a p e t h e f u t u r e o f d i n i n g t o g e t h e r . ”
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 opentable com
Why Fryer Cleaning Is Essential to Food Quality and Equipment Care
Great fried food doesn’t start when products hit the oil – it starts long before, behind the scenes In professional kitchens, the most demanding part of frying is rarely the frying itself It’s the ongoing work of cleaning, oil c a r e a n d t e m p e r a t u r e c o n t r o l . Yesterday’s oil residues and burnt-on deposits are often the reason today’s flavor falls short
Regular fryer maintenance is a prerequisite for consistent quality Over time, high temperatures and frying oil leave their mark: carbonized residues accumulate in the vat and on heating elements. These deposits negatively affect taste, increase energy consumption and can shorten the lifespan of the f r y e r T h o r o u g h , r o u t i n e c l e a n i n g i s therefore not optional; it is a core element of professional quality management
Making Fryer Cleaning Easier
To streamline this essential task, many professional kitchens rely on cleaning tabs designed specifically for commercial fryers VITO Tabs, developed by VITO Fryfilter, offer a safe and effective solution for removing stubborn grease and burnt fat without hours of scrubbing.
The application is simple and efficient: Drain the oil, fill the fryer with
80 Years at the Table: How Gasser Chair Company Has Evolved with the Hospitality Industry
O v e r t h e p a s t e i g h t d e c a d e s , t h e restaurant industry has changed dramatically. Dining was once centered on function and efficiency. Today, it is an e x p e r i e n c e
, design and how a space makes a guest feel Throughout that evolution, seati n g h a s r e m a i n e d a constant part of the guest journey.
For Gasser Chair Company, 80 years in hospitality seating has meant evolving alongside the industry. In the early years, the focus was simple
R e s t a u r a n t s needed furniture that could hold up under daily use.
water, add the appropriate amount of cleaning tabs and heat the solution briefly After approximately 20 minutes of soaking, even baked-on residues can be wiped away with minimal effort Once rinsed, the fryer is hygienically clean, residue-free and ready for use inside the vat and on heating elements alike
A Complete Fryer Care System
Effective fryer care goes beyond occasional deep cleaning To protect equipment, maintain oil quality and control costs, kitchens benefit most from a coordinated system:
• Oil filtration to remove particles and slow oil degradation
• Oil testing to monitor quality and ensure timely oil changes
•
tabs to remove residues safely
hygiene, reduce energy use, extend oil life and support consistent food quality Discover how VITO can make a difference in your kitchen
F o r m o r e i n
o
m a t i o
, g o t o www.vitofryfilter.com, call 407.377.7769, email info@vitofryfilter.com or stop by booth #5412
C r a f t s m a n s h i p was defined by durability, and quality came down to how well a chair performed over time. Materials and construction were the primary concerns
ues to influence how long guests stay and how they remember their experience. Durability affects long term cost and consistency. Flexibility has become increasingly important as restaurants a d a p t t o d i f f e r e n t s e r v i c e n e e d s throughout the day
s h i f t e d O p e r a t o r s s t a r t e d t o t h i n k about how their spaces looked and felt, not just how they functioned. Seating became part of the visual identity of a restaurant It helped communicate the tone of the space and the type of experience being offered This shift required more attention to design, finishes and customization
O n e o f t h e m o s t i m p o r t a n t i n f l ue n c e s o n s e a t i n g d e s i g n h a s c o m e
f r o m h i g h t r a f f i c e n v i r o n m e n t s .
C a s i n o s a n d l a r g e h o s p i t a l i t y v e n u e s
p l a c e c o n s t a n t d e m a n d s o n f u r n i t u r e
C h a i r s i n t h e s e s p a c e s m u s t m a i n t a i n
t h e i r s t r u c t u r e a n d a p p e a r a n c e o v e r
l o n g p e r i o d s o f u s e T h e l e s s o n s
l e a r n e d i n t h e s e s e t t i n g s h a v e h e l p e d
s h a p e s e a t i n g s o l u t i o n s a c r o s s t h e
b r o a d e r r e s t a u r a n t i n d u s t r y .
D u r a b i l i t y , m a t e r i a l p e r f o r m a n c e a n d
l o n g - t e r m v a l u e a r e t e s t e d i n r e a l c o n -
d i t i o n s
A f t e r 8 0 y e a r s , c e r t a i n p a t t e r n s
become clear Trends change, but core expectations remain Comfort contin-
T o d a y , o p e r a t o r s f a c e a m o r e complex set of decisions Guest expect a t i o n s a r
serve multiple purposes Brand identity must remain consistent across locations. Seating plays a role in all these areas It is one of the few elements e v e r y g u
making it both practical and experiential
Reaching an 80-year milestone is not only a reflection of history It is a reminder of the need to keep adapting. The principles of craftsmanship, durability and attention to detail remain important, but they must support the demands of a modern hospitality environment
evolve, seating will remain a key part of
that stand out will be those that consider every detail of their space, including where the guest sits
Supera: The Next Generation of Coffee Excellence
Designed and built in Italy and aligned with LaCimbali’s iconic aesthetic language, Supera marks the next step in p
platform integrates advanced automation, refined Italian design and intuitive u
tional performance with a strong focus
experience.
With coffee culture evolving rapidly, operators increasingly demand solutions that deliver consistency, speed and personalization at scale Supera meets these needs with a platform engineered to handle up to 350 cups per day, offering both reliability and versatility without compromising incup quality. The range is offered in two v
D
workflow efficiency and speed, providing a streamlined system that ensures precision and consistency across beverages Supera Dolcevita, by contrast, emphasizes design and customization, d e l i
d highly personalized experience ideal
for premium coffee environments This
modular design philosophy. The architecture allows operators to adapt the machine to different spaces, service
while maintaining a consistent technological foundation The result is a plat-
sumer expectations. At its core, Supera
with artisanal coffee standards The system supports both skilled operators and automated workflows, maintaining quality across espresso, milk-based drinks, plant-based beverages and soluble products. Consistency, repeatability and precision are guaranteed across a wide variety of recipes Technological
include a heated coffee group to stabi-
Thermodrive system for precise thermal control, and the HQM (High Quality Milk) module, which uses a dual-circuit
s
based milks without risk of cross-conta-
Compass Group Adds Food Waste Reduction Technology
announced a partnership with a waste
launch a system that reduces the physical volume of food waste on-site by up to 80%, lowering hauling frequency a n d o p e r a t i o n a l c o s t s T h e s y s t e m turns food scraps into a reusable, nutri-
mination
A m o n g i t s most recent innov
P
r f e c t G r i n d i n g System (PGS) This i n t e l l i g e n t t e c h -
n o l o g y a u t o m a t ically adjusts grinding parameters in real time to ensure consistent extraction and stable inc u p q u a l i t y P G S also supports the use of up to four c o f f e e b l e n d s
s i m u l t a n e o u s l y ,
e l i m i n a t i n g t h e n e e d t o s w i t c h hoppers and simplifying operations w h i l e o f f e r i n g greater menu flexibility. More than a machine, Supera is the foundation of a modular, future-ready ecosystem Its f l e x i b l e d e s i g n a l l o w s o p e r a t o r s t o b u i l d a w i d e - r a n g i n g , c u s t o m i z a b l e beverage offer while maintaining effic i e n c y a n d c o n s i s t e n t s e r v i c e s t a ndards. User interaction centers on a 13-
purchasing, prep
i n c h H D t o u
hs c r e e n i n t e r f a c e , combining ease of use with full operational control The d i s p l
selection, ensuring a seamless connection between operator and technolog
Italian design heritage with forward-
gy, Supera embod-
ent-rich output that supports circular solutions such as composting and animal feed
The system also combines realtime image recognition with operational data to give employees visibility into what is being wasted, when and why Compass says in a release that with these insights, teams can adjust
before it occurs R e d u c i n g food waste is an ongoing effort at C o m p a s s I n 2 0 2 5 , i t s N o r t h America kitchens reduced their total food waste by 11% year over year “ W e ’ v e p r o v e n t h a t r e d u c i n g f o o d waste is not only possible at scale – it’s
Compass Group North A m
now is on accelerating t h a t i m p
t h r o u g h technology, data and daily behavior change in every kitchen we operate.” F o
compass-usa com
Horizons Outdoor Mobile Furniture by Forbes Industries
Forbes Industries is offering Horizons Outdoor Mobile Furniture, a collection of outdoor-rated mobile furnishings designed to enhance hospitality events and guest experiences in open-air settings. Forbes invites you to visit booth #6040 to see how the Horizons line
The Industry Group (Cont’d from p 1)
at this year’s show Located at booth #5829, the exhibit features a curated ecosystem of restaurant automation, A I - d
y solutions
As the restaurant industry faces continued labor pressure and evolving guest expectations, The Industry Group (TIG) and the Kiosk Association (KMA) are moving the conversation beyond standalone hardware toward integrated, “infrastructure-level” digitization
guest experience, the Horizons collection provides the flexibility and performance needed to extend profes-
indoor spaces Whether hosting pool-
commitment to innovative solutions for hotels, resorts and venues that seek stylish, durable and functional service equipment for outdoor environments.
becomes increasingly important to the
Key Technology Highlights at Booth #5829
• H
Pyramid Computer showcases sleek,
designed for high-volume quick-service (QSR) environments
• Universal Accessibility: Vispero / JAWS for Kiosk is demonstrating industry-leading screen-reading technology, ensuring self-service is accessible to blind and low-vision guests in compliance with ADA standards.
• Secure Infrastructure: SiteKiosk is presenting its secure software stack for
thoughtful design
The Horizons collection includes a v
pieces, such as two mobile bars, a coordinating back bar, an ice restock cart, nesting tables, a mobile beer garden, host stations and catering tables. Each p r o d u c t i s e n
while maintaining a modern, upscale aesthetic
O n e o f t h e h i g h l i g h t s i s t h e
S u m m i t O u t d o o r M o b i l e B a
features stainless steel construction, HDPE woodgrain panels, an insulated ice well, removable speed rails, removable umbrella holders and foam-filled casters for smooth mobility Be sure to check out the Summit Outdoor Mobile Bar and the Glacier Ice Restock Cart at booth #6040
unattended digital signage and kiosk management
• Conversational AI: URway is featuring natural-language voice-ordering systems that reduce friction at the point of sale.
• Identity & Compliance: MyCheckr is displaying AI-based age verification technology, a critical tool for automated restricted-item sales
• The booth also highlights the role of Intel-powered edge infrastructure, i
(including the Core Ultra series) enable
latency of cloud-only solutions
Horizons also offers various HDPE finish options – including Whitewash,
Mahogany and Dark Ash – enabling properties to coordinate furnishings with their outdoor décor
W
Furniture, Forbes Industries combines decades of expertise in mobile hospitality equipment with outdoor functionality, providing venues with the tools needed to create unforgettable guest experiences. From intimate gath-
, Horizons is prepared to take service outdoors
F o r m o
, g o t o w w w forbesindustries com, call 800 832 5427, email solutions@forbesindustries com or stop by booth #6040.
In-Person Briefings and Strategy Sessions
Craig Keefner and technical experts from the partner network are available throughout the show for private briefings regarding:
• ADA and accessibility strategy for national rollouts
• The transition from traditional POS to AI-integrated self-service •
unattended retail.
The Wine Group Acquires Phony Negroni Non-Alcoholic Brand
The Wine Group LLC (TWG), one of the world’s leading producers of wine and adult beverages, announced that it has acquired the popular Phony Negroni® non-alcoholic beverage line from St Agrestis
Established in Brooklyn, New York, the St Agrestis portfolio offers Italianinspired beverages found in over 7,000 retail and on-premise outlets across the United States.
Phony Negroni is a line of nonalcoholic Ready-to-Serve (RTS) cock-
Fryer oil is one of the largest ongoing expenses in commercial kitchens
Heat, food particles, moisture and oxidation cause oil to break down quickly, forcing operators to change oil freq u e n t l y a n d a b s o r b u n n e c e s s a r y costs. OiLChef introduces an innovative technology designed to slow oil d
extend the life of cooking oils and animal fats while improving overall fryer performance
Proven Benefits for Commercial Kitchens
• Up to 50% reduction in fryer oil
hours, is ready to revolutionize the foodservice industry
Engineered with safety and reliability at its core, this turnkey technolog y f o r f l a v o r - p a c k e d f e r m e n t a t i o n empowers chefs to explore new horizons of culinary creativity and meet the demand for nutritious, delicious and
tails crafted using premium ingredients and botanicals. Current flavors include Phony Negroni, Phony Mezcal Negroni, Phony Espresso Negroni and Phony White Negroni The acquired non-alcoh o l
Falso
“At TWG, we remain focused on investing in the future through strategic business transactions and in-house innovation because today’s consumers continue to redefine how, where, and why they enjoy beverages,” said John
usage
• Faster cooking times for fresh and frozen foods
• Crispier food with less oil absorption
• L o w e r o p e r a t i n g c o s t
reduced waste
• Improved hot hold food times
By extending oil life, OiLChef helps restaurants improve efficiency across their entire frying operation Kitchens using the system report improved frying consistency, better flavor profiles and food that stays crisp longer with some reporting up to 30% increases in thruput.
Unlike traditional oil filtration sys-
sustainable menu items
“The PlanitPOD exists to empower chefs with new proteins, not as finished foods but as flexible, innovative ingredients that free them to bring their magic and create new food experiences,” said Chef Jeremy Umansky, one of the world’s foremost experts on fer-
m e n t a t i o n a n d C o - A u t h o r o f “ K o j i Alchemy: Rediscovering the Magic of
Sutton, Chief Executive Officer at TWG “St Agrestis successfully targeted the non-alcohol trend with their popular Phony Negroni non-alc cocktails The brand fits perfectly within our portfolio as we continue to meet consumers where they are – whether they want to enjoy an alc- or non-alc beverage at a restaurant, bar, or at home ”
Phony Negroni –No. 1 Non-Alc Bottled RTS Cocktail Launched in January 2022, the Phony Negroni brand is already the No 1 RTS 200mL bottled beverage in the Non-
nationwide, Phony Negroni is also a
popular on-premise offering currently carried in more than 4,000 bars and restaurants across the United States “Phony Negroni has strong appeal among younger adult consumers, positioned at the intersection of craft and convenience,” said Helen Kurtz, TWG’s Chief Marketing Officer. “The Phony Negroni lineup is vibrant and compelling, delivering outstanding product quality and staying true to the tra-
excited to scale the brand to reach m
what makes it special.”
www thewinegroup com
ished fried food items
to operate at slightly lower temperatures while still achieving faster cooking times and optimal crispness This unique application also reduces the smoke and minimizes frying smells in kitchens.
The device is compatible with both open-pot and pressure-pot commerc
also helps reduce oil saturation in fried foods, improving both texture and flavor while lowering overall oil consumption and total calorific content of fin-
M o l d - B a s e d F e r m e n t a t i o n ” “ I t ’ s t h e first machine of its kind that can safely handle the fermentation process on location. These security measures are key as the POD allows you to ferment extremely safely for your guests and for your health department ”
A New World of Flavor Awaits
Developed in partnership with Planit Protein, PlanitPOD unleashes endless plant-protein possibilities with an innov a t i v e e c o - f r i e n d l y p l a t f o r m . U s i n g Planit Protein’s clean, shelf-stable, soyfree substrates like Roasted Chickpeas, Ivory Lentils or a ground protein blend with their proprietary organic culture, P l a n i t P O D m a k e s i t e a s y t o c r a f t a diverse range of fresh fermented menu items
Designed to be the world’s most e f f i c i e n t f e r m e n t a t i o n c h a m b e r , PlanitPOD features carefully curated software that comes preprogrammed to take the guesswork out of fermentat i o n a n d e n s u r e c o n s i s t e n t c o o k i n g every time No fermentation experience or training is required The stepby-step preparation process makes it easy to create the canvas for new culinary masterpieces
M e n u i n s p i r a t i o n i n c l u d e s P O D protein tikka masala, Middle Eastern P O D p r o t e i n l e t t u c e w r a p s , p l a n tbased burgers, crispy “chicken” sandwiches and much more
With restaurants spending thousands of dollars annually on frying oil, improving oil efficiency is one of the
prices. OiLChef offers a practical solution that benefits both kitchen performance and sustainability by reducing oil waste and energy consumption
Backed by a three-year guarantee, OiLChef provides operators with a reliable tool to improve fryer efficiency
line 100% Made in the USA
by booth #2390
Protecting the Planet, Nourishing the Bottom Line
In keeping with planet-friendly consumer values, the PlanitPOD fermentation process eliminates the environmental toll the production of traditional sources of protein takes on the plane t , l i k
chains “ G i v i n g c o m
industry solution, with protein and fermentation reimagined for plant-based menu items made onsite with clean ingredients that are good for the people, the planet and your bottom line. PlanitPOD will give chefs around the world a canvas to c
of plant proteins right in their own kitchens
Waring (Cont’d from p 1)
OiLChef (Cont’d from p 1)
Ted’s Montana Grill Toasts
America’s 250th With New Classic American Chef Features
Ted’s Montana Grill is commemorating
, classic American comfort food made fresh, from scratch Founded in 2002 by media mogul Ted Turner and awardw i n n i n g r e s t a u r a t e u r G e o r g e McKerrow, Ted’s also honors its mission to help save the American bison while continuing its longstanding commitment to sustainability.
The new Chef Feature – the Classic American Bison Dip – includes handshaved roasted bison on a butter-toasted baguette, and warm au jus paired with fresh, hand-cut French fries, thickcut onion rings or both It’s available for a limited time, only at Ted’s Guests can
Datassential (Cont’d from p 1)
shaping the U S foodservice industry
As consumers become more deliberate in how and where they spend, the definition of value in foodservice is evolving beyond price alone Today’s diners a r e w e i g h i n g c o s t a g a i n s t q u a l i t y , experience and consistency, reshaping how top restaurant chains compete and where growth is emerging
“Value is showing up most clearly in how menus are evolving,” said Huy D o , T r e n d o l o g i s t a t D a t a s s e n t i a l
“We’re seeing brands rethink portioning, pricing and limited-time offers to b e t t e r m e e t c o n s u m e r e x p e c t a t i o n s without sacrificing margin ”
also enjoy a timeless pairing – a Classic American Bison Burger with a Coke float or an 1800’s-inspired hand-spun milkshake or malt.
Featuring the largest bison menu i n t h e w o r l d
m , Western-inspired design that blends
, Ted’s honors the flavors and traditions on which the country was built Each authentic dish tells a story and draws
United States
“Ted Turner and I imagined a place where people could gather around the table and enjoy a dining experience founded on the ideals that shaped our country from the very beginning – sim-
W h i l e t r a d i t i o n a l r a n k i n g s a r e largely based on systemwide sales, the Datassential 500 is anchored in unit count and enhanced with consumer, m e n u a n d u n i t s a l e s d a t a T h i s approach provides a more complete v i e w o f t h e
, helping brands understand not just who the largest competitors are, but where growth, consumer demand and opportunity are surfacing. By combini n g
, consumers and chain performance, the report delivers a clearer, more actionable perspective for operators, manufacturers and investors
D a t a s s e n t i a l O n e , t h e g
authority in food and beverage intellig
0 restaurant chains Combining this data and industry expertise, the Datassential 500 surfaces the underlying dynamics driving performance across segments and regions Early findings point to a market where winning brands are creating momentum through a sharper balance of relevance and value. Chains that cater to emerging and enduring consumer needs – whether through indulgent treats, unique sensory expe-
plicity, honesty and authenticity,” said G e o r g e M c K e r r o w , C h i e f E x e c u t i v e Officer and Co-Founder “Everything we do at Ted’s is intentional, meaningful and rooted in purpose ” Since its founding, sustainability has been at the core of the brand w i t h t h e b e l i e f t h a t e v e r y d a y d e c i s i o n s make a lasting environm e n t a l i m p a c t T e d ’ s earned recognition as the first “green” restaurant and helped launch the paper straw movement, preventing nearl y 9 0
Turner Ranches and other organiza-
North American bison population to an e
r i n g landfills The company has also saved more than 50 million gallons of water and reduced food waste by over 50 p e r c e n t c o m p a r e d t o t h e
restaurant.
riences or more healthful offerings –are standing out in a crowded field, while thoughtful value strategies and pricing architecture continue to exert an outsized influence on traffic, brand engagement and AUV
“The challenge for brands right now isn’t recognizing that value matters, it’s understanding how to deliver it in a way that actually drives growth,” said Jim Emling, Chief Executive Officer at Datassential. “The Datassential 500 helps our clients see where that balance of price, quality and experience is working, and where there’s opportunity to compete more effectively ”
While the preview has launched t o d a y , t h e f u l l u p c o m i n g 2 0 2 6 Datassential 500 report will provide a comprehensive view of the largest and fastest-growing U.S. restaurant chains, along with the consumer signals, competitive dynamics and market trends s
EM: A brick oven increases ticket averages by expanding the menu into premium, high-margin categories beyond pizza The hearth allows operators to introduce elevated shareables such as fire-roasted wings, baked cheeses and skillet dips that naturally drive appetizer sales It also supports roasted vege t a b l e b o a r d s , h e a r t h - f i n i s h e d p r oteins, grain bowls, house-baked breads and desserts that command stronger price points
RDN: What role does a brick oven play in menu differentiation in competitive markets?
EM: A brick oven plays a powerful role in menu differentiation because it is one of the few pieces of equipment that guests immediately understand
Most customers may not recognize a combi oven or other back-of-house t e c h n o l o g y , b u t t h e y c l e a r l y u n d e rstand the phrase “cooked in a woodfired brick oven ” That simple language signals scratch cooking, authenticity, craftsmanship and freshness. It communicates quality before the first bite is taken In highly competitive restaurant markets, that distinction matters The brick oven becomes more than a culinary tool It serves as a visible point of differentiation and a built-in marketing platform that helps the concept stand out.
RDN: In open kitchen concepts, how does a brick oven enhance the guest experience?
EM: In open kitchen concepts, a brick oven elevates the guest’s experience by turning cooking into a form of the-
ater The combination of a live flame, t h e m o t i o n o f a r o t a t i n g d e c k , t h e aroma of wood-fired food and the subtle sound of the hearth in action creates a multi-sensory environment that guests can see and feel
When guests can watch their food
result is a stronger emotional connection to the meal and greater confidence in the value being delivered, which supports premium pricing and overall brand perception.
RDN: If a restaurant never made a single pizza, would a brick oven still make sense? Explain why
EM: Absolutely A brick oven makes sense even if a restaurant never serves a single pizza.
species back from the brink of extinction.
“As America marks 250 years, Ted’s Montana Grill invites guests to slow down and reconnect over the traditions that define us,” added McKerrow. “From the enduring legacy of the American bison and the simple joy of sharing a meal, Ted’s is proud to be an all-American restaurant that celebrates the spirit of our country ” F o r m o r e i n f o r m a t
www.tedsmontanagrill.com.
Additionally, all Datassential One customers have complete access to the full repository of 18,000+ chains that are tracked.
About Datassential Datassential is the global authority for food and beverage intelligence, helpi n g b r a n d
e r s make confident decisions in a complex and fast-changing industry Founded in 2001, the company delivers trusted food intelligence through its all-in-one p
h brings together menu, consumer and
ered analysis More than 90% of the
packaged goods companies rely on
change and stay ahead of what’s next.
datassential com
Many successful concepts rely on brick ovens for Mediterranean menus, steakhouse programs, seafood houses, wine bars, bakeries and upscale casual restaurants The true value of the oven is live-fire cooking, not pizza itself It delivers high heat, natural caramelization and a distinctive flavor profile that enhances proteins, vegetables, breads and small plates across a wide range of cuisines
Pizza may be the most recognizable application, but it is not the only one, and often not the most profitable A brick oven is not just a menu item. It represents a cooking philosophy centered on craftsmanship, visibility and premium positioning It supports a business model built on experience, perceived value and operational versatility
F o r m o r e i n f o
.marraforni.com or stop by booth #5218.
Marra Forni (Cont’d from p 1)
Traeger Expands The Outdoor Cooking Experience with The All-New Irontop
T
category leader of wood-pellet grilling, announced the launch of the Irontop Series, an all-new griddle designed to deliver the performance, engineering a n d q u a l i t y t h a t c o n s u m e r s e x p e c t from Traeger – now at a new price point designed to bring Traeger to m o r e b a c k y a
brand’s momentum in outdoor cook-
$5 across all menu segments As operators continue to look for practical ways to grow margins in the challenging
e emerging as tools that deliver measurable value
This data highlights a shift in how ingredients can influence menu strategy. Rather than functioning solely as garnishes, microgreens contribute to p e r c e i v e d q u a l i t y , p r e s e n t a t i o n a n d innovation across both food and beverage programs This allows operators to
(Cont’d. from p. 1)
think about flavor. For a lot of the chefs we work with, black garlic is that ingredient
It’s not new Aged alliums have been showing up in fine dining for over a decade But what’s changed is accessibility (and that’s where Spicewalla comes in)
Spicewalla’s Black Garlic (available in minced and granulated) starts as whole heads of garlic aged low and slow through a Maillard-style transformation: weeks of controlled heat and humidity that break down the sharp
F r e i b e r g d e v e l o p e d h i s f a m o u s Firehouse Oven-Baked Beans while on duty at Firehouse Station No. 14 in St. Paul, Minnesota Nearly 60 years later, this signature recipe (plus many others) is made with the same attention to d e t a i l , c o m m i t m e n t t o q u a l i t y a n d homemade taste
T h e s t o r y o f C a p t a i n K e n ’ s F o o d s b e g a n i n t h e s u m m e r o f 1 9 4 3 , w h e n K e n F r e i b e r g j o i n e d t h e S t . P a u l , M i n n e s o t a , f i r e d e p a r t m e n t I n 1 9 5 3 , h e w a s p r o m o t e d t o C a p t a i n A s w a s c u s t o m a t m o s t f i r e s t a t i o n s , e a c h
f i r e m a n t o o k t u r n s c o o k i n g m e a l s f o r h i s f e l l o w f i r e f i g h t e r s C a p t a i n K e n ’ s
s p e c i a l t y w a s m a k i n g o v e n - b a k e d
b e a n s w i t h b a c o n . W o r d s p r e a d , a n d
p e o p l e f r o m t h e n e i g h b o r h o o d
w o u l d s t o p b y t h e f i r e s t a t i o n h o p i n g
t o s a m p l e s o m e o f C a p t a i n K e n ’ s
Traeger’s griddle lineup following the successful debut of the award-winning Flatrock in 2023, continuing the company’s commitment to transforming the way people cook outdoors
“Traeger’s mission is about more than cooking; it’s about creating memorable meals that bring more people
command higher prices without fundamentally changing core dishes
F r e s h O r i g i n s p o s i t i o n
greens and edible flowers within this higher-value category, helping move conversations beyond commodity prici n g W h i l e c o m m
e d p r o d u c e items often lead to cost-driven decisions, specialty items create opportunit
profitability
By enabling chefs to enhance creativity and elevate the dining experience with trend forward flavors and a
allicin compounds and rebuild something entirely different. The result is a soft, umami-forward ingredient with notes of balsamic, molasses, and roasted fruit
No pungency No garlic breath Just depth
Traeger Grills “With Irontop, we’re lowering the barrier to entry – not the bar
with guests and delivers stronger margin potential
The same value extends behind the bar, where mixologists rely on edible flowers, leaves and specialty items to create show-stopping cocktails that stand out on menus and social feeds alike
With over 400 items grown, harvested and packed at the San Diego, California, farm, Fresh Origins delivers unmatched variety and reliability to give culinary and beverage teams the t o o l s t h e y n
e d t o s t a y o n t r e n d , impress guests and drive stronger margins
o n b o t h
The minced and granulated formats change the game. Whole black garlic cloves are sticky and awkward to work with Peeling them mid-service
i s n ’ t r e a l i s t i c S p i c e w a l l a ’ s v e r s i o n comes ready to use straight from the jar Stir it into a pan sauce Fold it into compound butter Add a spoonful to a vinaigrette or a braise. The prep work is already done.
F o r r e s t a u r a n t g r o u p s b u i l d i n g
n e w m e n u c y c l e s o r d e v e l o p i n g
L T O s a r o u n d i n g r e d i e n t - f o r w a r d
About Fresh Origins
Continued on Page 61
Fresh Origins’ journey began in 1995 when a simple request from a local chef sparked the birth of the nation’s leading grower and supplier of microgreens and edible flowers Built on passion, innovation and decades of refinement, Fresh Origins has moved well beyond trial and error to perfect farming techniques that minimize reliance on water and embrace the ideal climate of Southern California, allowing its products to flourish in the sunny, mild climate of San Diego.
For more information, go to www fresh origins com or stop by booth #12344
s i o
a l k i t c h e n F r e s h n e s s m a t t e r s , f l a -
v o r m a t t e r s , a n d B l a c k G a r l i c d e l i v e r s
h o m e c o o k e d b a k e d b e a n s , m a d e t h e o l d - f a s h i o n e d w a y – o v e n - b a k e d , n o t c a n n e d .
As Ken’s bean recipe grew in popularity, his fellow firefighters urged him to start a business, but Ken wasn’t ready to give up life as a Captain in the S t P a u l F i r e D e p a r t m e n t I n 1 9 6 3 , though, he used his two-week vacation to sell his oven-baked bean recipe from a food stand at the Minnesota State Fair. The Captain’s baked bean recipe was a hit. A few years later in 1967, at age 55, Ken retired early from the fire d e p a r t m e n t t o s t a r t
Foods It didn’t take long for Captain Ken’s reputation for making quality food products to grow
h
m e n t s T h e c o m p a n y f e a t u r e s a b r o a d
c o n c e p t s , b l a c k g a r l i c d e l i v e r s s o m e -
t h i n g t h a t g u
l i n e o f a w a r d - w i n n i n g c h i l i e s , m a d e -
f r o m - s c r a t c h o v e n - b a k e d b e a n s , s p e -
c i a l t y t a c o m e a t s , v a r i e d f l a v o r e d
m a c a r o n i a n d c h e e s e r e c i p e s a n d
m o r e O t h e r c u s t o m e r f a v o r i t e s
i n c l u d e S l o p p y J o e M e a t S a u c e ,
C h i c k e n P o t P i e F i l l i n g , C h e e s y H a s h
B r o w n s , S p a n i s h R i c e w i t h P e p p e r s
a n d H o m e - S t y l e C h i c k e n C h o w M e i n
A l l p r o d u c t s a r e m a d e u s i n g p r e m i u m i n g r e d i e n t s . N o a d d i t i o n a l p r e p a r a -
t i o n i s n e e d e d . J u s t h e a t a n d s e r v e .
T h i s c o n v e n i e n c e a l l o w s o p e r a t o r s t o
f o c u s o n o t h e r p r e s s i n g b u s i n e s s
d e m a n d s s u c h a s l a b o r n e e d s , n e w
m e n u i t e m s , m a r k e t i n g a n d c u s t o m e r
s e r v i c e
C a p t a i n K e n ’ s F o o d s i s f a m i l y
o w n e d a n d o p e r a t e d P r o d u c t s a r e
m a n u f a c t u r e d a t t h e c o m p a n y ’ s S t .
P a u l , M i n n e s o t a , f a c i l i t y , w h i c h i s a
USDA- and FDA-inspected plant, with SQF certification
through US Foods, alongside a full catalog of chef-driven spices, herbs and signature blends roasted and packed f r e s h O v
made it part of their ordering rotation. Our Black Garlic is a good reason to see why
For more information, go to www spice wallawholesale com, email sales@spice wallabrand com or stop by booth #3831
Package types range from institutional size one-gallon pouches to single serve retail containers.
Products are distributed through national and regional broadline distributors and wholesalers
End-user operators include restaurants, cafeterias, resorts, casinos, fast casual restaurant chains, caterers, convenience stores, delis, healthcare facilities, schools and more.
All Captain Ken’s products offer q u a l i t y , c o n s i s t e n c y a n d v a l u e . Employees take much pride in making great tasting food products and continuing the commitment to quality that Founder Captain Ken Freiberg started nearly 60 years ago
/ captainkensfoods, call 800 510 3811 or stop by booth #8245
Captain Ken’s Foods (Cont’d. from p. 1)
Fresh Origins (Cont’d from p 1)
Spicewalla
p
hospitality industry, Garnier Thiebaut
U
n d longevity while reducing environmental impact. One of the most meaningf u l a d v a n c e m e n t s i t h a s i n t e g r a t e d i n t o s e l e c t c o l l e c t i o n s i s C i C L O ® , a technology designed to address the long-term consequences of synthetic textiles
Reinventing Synthetic Fibers in Hospitality
Synthetic fibers such as polyester and cotton-rich blends are essential in hosp i t a l i t y e n v i r o n m e n t s f o r t h e i r strength, consistency and ease of care H o w e v e r , t r a d i t i o n a l s y n t h e t i c s c a n persist in landfills and marine environments for centuries, contributing to ongoing microplastic pollution CiCLO alters this trajectory by embedding a p r o p r i e t a r y b i o d e g r a d a b l e a g e n t directly into the fiber during manufacturing, allowing the material to behave differently once it reaches the end of its useful life
excellence through efficiency, traceability and radical waste management
For the modern Michelin-starred chef, a plate cannot be considered “perfect” if its production relies on a wasteful or opaque supply chain Sustainability is no longer a peripheral ethical choice; it is a core technical requirement of a high-performance kitchen.
The Operational Shift
In a top-tier restaurant, sustainability and culinary innovation are two sides of the same coin The “nose-to-tail” or “root-to-stem” philosophy isn’t just an environmental statement – it’s a display of superior technique. Transforming fish bones into high-umami garums or dehydrating vegetable trimmings into
p 1)
r o o t e d i n t r a d i t i o n , i n n o v a t i o n a n d family values This centennial annivers a r y h o n o r s n o t o n l y a c e n t u r y o f cheesemaking excellence, but also the generations of dedication, passion and craftsmanship that have shaped the company into what it is today
T h e s t o r y o f K l o n d i k e C h e e s e C o m p a n y b e g a n w h e n E r n e s t a n d M a r i e B u h o l z e r i m m i g r a t e d t o t h e United States from Switzerland, bringing with them generations of cheesemaking knowledge and a strong work ethic. What started as a small Wisconsin cheese plant focused on traditional Swiss cheesemaking quickly became a reflection of their commitment to quality and authenticity From these humble beginnings, the Buholzer family laid the foundation for a company built
100% Tested and 100% Approved
In controlled laboratory testing cond u c t e d u n d e r i n t e
nized standards, including ASTM and ISO respirometry protocols, as well as O E K O
tion, polyester enhanced with CiCLO achieved up to 90% biodegradation in a p p r o x i
Conventional polyester, by comparison, may remain intact for 200 to 500 years in similar environments These results highlight a fundamental shift in how synthetic linens can be designed with their full lifecycle in mind.
Performance Without Compromise
Importantly, this technology does not
Garnier Thiebaut USA, durability, comfort and consistency remain non-negotiable Linens retain the same hand feel, strength and appearance through repeated commercial laundering, stora g e a n d d
o n begins only after disposal, when the textile encounters microbe-rich environments such as landfills, wastewater sludge or marine settings As the mate-
concentrated powders allows chefs to extract maximum flavor while minimizi n g t h e
approach to cooking proves that the highest level of craft is inherently tied to a zero-waste mindset
Zero Waste at Somni
Aitor Zabala demonstrates how threeMichelin-star standards are maintained
While the 20-plus course menu focuses o
house reality is grounded in practical, sustainable systems
To manage unavoidable organic waste in a space-constrained environment, Somni utilizes the Power Knot LFC biodigester This onsite technology u s e s a
on time honored techniques, careful attention to detail and respect for the craft
Over the course of the past centur
craftsmanship, continuously evolving to meet the needs of changing markets
extensive portfolio of specialty dairy p
sumers across the country Its offerings include the renowned Odyssey® line, featuring feta, Greek yogurt, dips, sour
such as Havarti, Muenster, Gouda and Brick Each product reflects the company’s unwavering dedication to superior flavor, consistent quality and artisanal expertise
rial breaks down, it leaves behind carbon dioxide, water and biomass, and is non-toxic to marine life
Addressing Microfiber Pollution at the Source
Microfiber shedding is another critical issue considered when evaluating textile sustainability All synthetic fabrics release microfibers during laundering, p
cycles Research indicates that one kilogram of polyester fabric can release between 161 and 173 milligrams of m
wastewater treatment facilities cannot f
c
, C i C L O ensures that shed fibers are engineered
indefinitely in the environment
Practical Benefits for Hospitality Operations
For hospitality professionals, the practical benefits are clear. CiCLO-enhanced linens require no changes to wash programs, handling procedures or operational workflows The technology integ
p r o c e s s i n v o l v i n g m i c r o o r g a n i s m s , oxygen and water, to break down food scraps into gray water within 24 hours
“In our kitchen, there’s no room for waste – whether it’s time, space or f o o d , ” s a y s C h e f Z a b a l a “ T h e m o s t valuable piece of equipment in my kitchen is the Power Knot LFC biodigester We simply can’t live without it ”
Tangible Results of a ‘Clean’ Kitchen By moving away from traditional waste hauling, Somni has achieved several operational victories that align with their pursuit of perfection:
S a n i t a
waste bins.
E l i m i n
• Compliance: Seamless adherence to California’s SB 1383 organic waste diversion laws
N o w l e d b y t h e f o u r t h g e n e r a t i o n
o f t h e B u h o l z e r f a m i l y , K l o n d i k e
C h e e s e C o m p a n y c o n t i n u e s t o o p e r -
a t e w i t h t h e s a m e p r i n c i p l e s t h a t
g u i d e d i t s f o u n d e r s – q u a l i t y , s u s t a i n -
a b i l i t y a n d i n n o v a t i o n . “ R e a c h i n g 1 0 0
y e a r s i s a n i n c r e d i b l e m i l e s t o n e f o r
o u r f a m i l y a n d o u r t e a m , ” s a i d R o n
B u h o l z e r , o n e o f t h r e e t h i r d - g e n e r a -
t i o n f a m i l y m e m b e r s a n d o n e o f t h e f a m i l y ’ s f i v e W i s c o n s i n M a s t e r
C h e e s e m a k e r s “ W e ’ v e g r o w n f r o m a
s m a l l l o c a l o p e r a t i o n i n t o n a t i o n a l l y r e c o g n i z e d b r a n d s , a l l w h i l e m a i n -
t a i n i n g o u r c o m m i t m e n t t o t i m e h o no r e d c h e e s e m a k i n g t r a d i t i o n s . T h i s
c e l e b r a t i o n i s a t r i b u t e t o t h e d e d i c a -
t i o n o f o u r e m p l o y e e s , t h e s u p p o r t o f o u r c o m m u n i t y a n d t h e t r u s t o f o u r c u s t o m e r s ”
A s t h e c o m p a n y l o o k s t o w a r d t h e f u t u r e , K l o n d i k e C h e e s e
with minimal cost impact, making it viable for large-scale hospitality use
A Partner-Driven Approach to Sustainability
Garnier Thiebaut USA’s role extends beyond supplying linens; it acts as a p a
evolving sustainability expectations By t
n o v a t i o n s like CiCLO, it offers textiles that support environmental goals without compromising performance, guest experience or operational efficiency.
Looking Ahead
S u s
y depends on solutions that work quietly, reliably and at scale Through informed material choices and long-term partnerships, Garnier Thiebaut USA remains committed to shaping a more responsible future for hospitality textiles.
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 gtlinenshospitality com, email customer c a r e @ g t l i n e n s c o m o r s
#7434
• Carbon Impact: Significant reduction in the methane emissions typically generated by landfill-bound food waste Somni’s model proves that envir o n m e n t a l a c c o u n t a b i l i t y d o e s n o t dilute the luxury experience; it reinforces it When the world’s most exclusive dining rooms prioritize the planet, they set a standard that eventually permeates the entire hospitality sector. As the industry evolves, the distinction between “fine dining” and “sustainable dining” is disappearing To cook at the highest level now requires a commitment to protecting the resources that make such excellence possible Visit booth #12132 to see the LFC biodigester in action.
For more information, go to www power knot com or stop by booth #12132
C o m p a n y r e m a i n s f i r m l y c o m m i t t e d t o c r a f t i n g e x c e p t i o n a l d a i r y p r o du c t s u s i n g t h e f r e s h e s t m i l k f r o m n e i g h b o r i n g W i s c o n s i n d a i r y f a r m s B y c o m b i n i n g r e s p o n s i b l y s o u r c e d i n g r e d i e n t s w i t h s t a t e o f t h e a r t p r od u c t i o n m e t h o d s , t h e c o m p a n y c o nt i n u e s t o p u s h t h e b o u n d a r i e s o f i n n o v a t i o n w h i l e p r e s e r v i n g t h e a u t h e n t i c i t y o f t r a d i t i o n a l c h e e s em a k i n g W i t h a l
Klondike Cheese (Cont’d from
Zero Waste (Cont’d. from p. 1)
Garnier Thiebaut (Cont’d from
1)
businesses across the state, the nation and the globe That program, the New York State Grown & Certified Program, now celebrating its 10th anniversary, has worked hard over the years to create new pathways for marketing New York grown products and to establish New York State as the nation’s leader in providing consumers and buyers with t r a n s p a r e n t , m e a n i n g f u l i n f o r m a t i o n about the agricultural products they’re purchasing
The launch of the NYS Grown & C e r t i f i e d P r o g r a m i n A u g u s t 2 0 1 6 kicked off a ground-breaking program that not only spotlights New York agriculture and local producers, but also promotes the farmers and processors who take extra care in the areas of
food safety and environmental stew-
(Cont’d from p 1) f u n d i n g p r o g r a m t o h e l p g e t t h e N Y S
decade later, the program’s first 43 participants from that first year are still representing the NYS Grown & Certified logo.
A d d i t i o n a l l y , o v e r t h e l a s t 1 0 y e a r s , t h e p r o g r a m h a s s t o o d u p a w e b s i t e t o c o n n e c t c o n s u m e r s t o N Y S G r o w n & C e r t i f i e d p a r t i c i p a n t s a n d t h e i r
p r o d u c t s ; f u n d e d s e v e r a l m a r k e t i n g
c a m p a i g n s t o s h a r e w i t h t h e w o r l d
h o w f a n t a s t i c t h e N e w Y o r k a g r i c u l -
t u r a l i n d u s t r y i s ; l a u n c h e d a g r a n t NYS
G r o w n & C e r t i f i e d s e a l o n p a c k a g i n g ;
p a r t n e r e d w i t h m a j o r r e t a i l e r s t o f e a -
t u r e N Y S G r o w n & C e r t i f i e d p r o d u c t s ; a n d a d m i n i s t e r e d , i n c o o p e r a t i o n w i t h t h e N e w Y o r k F a r m V i a b i l i t y
I n s t i t u t e , t h e N Y S G r o w n & C e r t i f i e d
I n f r a s t r u c t u r e , T e c h n o l o g y , R e s e a r c h
a n d D e v e l o p m e n t G r a n t P r o g r a m t o
p r o v i d e o u r p r o g r a m p a r t i c i p a n t s
w i t h t h e r e s o u r c e s t h e y n e e d t o g r o w ;
a n d s o m u c h m o r e
T o d a y , t h e p r o g r a m h a s e s t a b -
l i s h e d a r e c o g n i z a b l e b r a n d t h a t t e l l s
a s t o r y : T o b u y e r s , i t s a y s t h e i r f o o d
w a s g r o w n s a f e l y a n d r e s p o n s i b l y , r i g h t h e r e i n N e w Y o r k I t b u i l d s
a w a r e n e s s a n d c o n f i d e n c e i n N e w
Y o r k S t a t e - b r a n d e d a g r i c u l t u r a l
p r o d u c t s a n d p r o v i d e s m e a n i n g f u l
f o o d p r o d u c t l a b e l i n g i n t h e m a r k e t -
p l a c e T o f a r m s a n d p r o d u c e r s , i t ’ s a
b a d g e o f h o n o r , d e m o n s t r a t i n g t h a t
t h e i r p r o d u c t s m e e t t h e h i g h e s t q u a l i t y s
In the coming months, the department looks forward to rolling out the many events and special campaigns it will be developing this year to thank its participants and consumers alike for their commitment to the NYS Grown & Certified mission
from p 4) g e n c e a n d m o r e l i k e a s o u n d o p e r a ti n g d e c i s i o n
life: sun, breeze, conversation, color
a n d t h e s e n s e t h a t b e i n g o u t s i d e should feel like freedom rather than exposure. That history is not just aesthetic. It points to a category belief the c o m p a n y h e l p e d n o r m a l i z e : t h a t a patio umbrella can be decorative, useful and emotionally resonant all at the same time
T h e S o l a n a c o m m e r c i a l c a n t i l e v e r
f e e l s b u i l t f o r t h e o p e r a t o r o r d e s i g n e r w h o w a n t s s o m e t h i n g m o r e r e s o l v e d
c o v e r a g e c o m p e t e s w i t h t h e m a j o r
p l a y e r s i n t h e c a t e g o r y , b u t t h e v a l u e
e q u a t i o n i s w h e r e i t g e t s i n t e r e s t i n g
W i n d s t a b i l i z a t i o n b a r s a r e s t a n d a r d
T h e a n c h o r i n g s o l u t i o n i s i n c l u d e d i n t h e p r i c e . T h e u m b r e l l a c a n a l s o b e
c l o s e d a n d l o w e r e d c l o s e r t o t h e
g r o u n d , r e d u c i n g t h e l e v e r a g e i s s u e s
t h a t m a k e m a n y e l e v a t e d c l o s e d c a n -
t i l e v e r s v u l n e r a b l e i n r e a l w i n d c o n d i -
t i o n s A d d a m o d e r n s i l h o u e t t e , r o b u s t m a t e r i a l s , w a r r a n t y s u p p o r t
a n d r e p l a c e m e n t - p a r t p a t h w a y s , a n d
S o l a n a s t a r t s t o l o o k l e s s l i k e a n i n d u l -
t h a n a g e n e r i c s o l u t i o n , b u t m o r e w o r k a b l e t h a n a s t a t u s p u r c h a s e I t s
s u b s t i t u t i o n , b u t o n h o w w e l l t h e y drive business outcomes
From a traffic perspective, dairyfree cream cheese expands participat i o n i n h i g h v o l u m e m e n u i t e 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 sensitiv-
about welcoming more people into the T r a e g e r h o o d a n d e x p a n d i n g w h a t ’ s possible in their outdoor kitchens ”
Expanding Outdoor Cooking for Everyone
ities 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 u n c h , w h e r e c u stomization 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.
Irontop now introduces a new entry point into outdoor griddling, strengthening Traeger’s portfolio and furthering their mission of bringing people together to create a more flavorful world As consumer demand for fast, flexible outdoor cooking continues to grow, Irontop meets the moment with rapid heat-up times, precision control, even edge-to-edge heating across the entire cooktop and durable construction that stands apart from mass-mark
breakfasts, sizzling fajitas or searing smash burgers for a crowd, Irontop gives cooks the confidence to take on any dish, any day
Introducing the Irontop: Better Build for Superior Results
The larger California Umbrella program reinforces that point The compan y
n handling everything from a backyard bistro table to large resort and retail o r d e r s T h a t k i n d o f r a n g e m a t t e r s because most restaurant projects do not live on the extreme They live in the demanding middle, where atmosphere matters, budgets matter and the prod-
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 e n c o n t r o
products behave like their convention-
workarounds that increase labor time and inconsistency
The FABI recognition for Daiya’s single-serve option signals where the category is headed Dairy-free cream cheese is no longer a niche solution, but a multifunctional ingredient that
Precision Temperature Control
Irontop delivers true edge- to- edge heat, ensuring consistent performance across the entire cooktop Traeger pioneered this standard of heat consistency with the Flatrock, and Irontop carries that legacy forward at a more accessible price
Quality You Can Count On
E n g i n e e r e d w i t h t h e s a m e c o m m i tm e n t t o c r a f t s m a n s h i p b e h i n d
T r a e g e r ’ s F l a t r o c k , I r o n t o p f e a t u r e s
d u r a b l e c o n s t r u c t i o n a n d p r e m i u m
uct must work every day
There will always be brands that sell prestige and others that sell pure economics Most operators need something more useful than either of those alone: a product partner that helps them create a patio people remember without making the whole exercise feel uphill California Umbrella has been in that space a long time With Solana, it feels especially current Relax, you’re covered
booth #417.
supports traffic growth, higher checks and simpler execution, not only as a b a c k - o f - h o
a grab-and-go As operators continue to refine menus around efficiency and i n c l u
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
.daiyafoods.com or stop by booth #468.
Rust-Resistant Coating
A rust-resistant, food-safe griddle coating delivers lasting performance when maintained with simple seasoning and care
materials built to last, delivering reliab i l i t y t h a t o u t p e r f o r m s t y p i c a l entry-level griddles
Meals in Minutes
Irontop heats up fast, enabling quick, e f f i c i
whether
morning, noon or night.
Heat That Stays Put
t exactly where it belongs – even in unpredictable weather – ensuring reliable performance year-round
• Irontop 2-Burner - Cooking Area: 504 sq in ; Price: $499
• Irontop 4-Burner - Cooking Area: 648 sq in ; Price: $599 F o r m o r
traeger com
California Umbrella (Cont’d
Daiya (Cont’d from p 4)
Traeger (Cont’d. from p. 55)
