Restaurant Daily News • May 19, 2026

RESTAURANT

Pizza has long been one of foodservice’s most reliable traffic drivers, even

Custom creativity is shaping the future of hospitality, and Pick On Us is leading the movement

Built for Excellence: Waring Serves Up Solutions Across Markets

For over 90 years, Waring, a division of Conair LLC, has built a reputation for serving diverse professional markets with equipment that blends innovation, durability and performance From bustling commercial kitchens to cut-

work – and what they need to work better

Foodservice: Professional Solutions for Every Kitchen

For foodservice operations, Waring is renowned as a true solutions specialist

cook and brew categories

With decades of manufac-

domestic and global facilities, the brand continues to

TRIO: Because Not Every Venue Has a Basement

Live-action cooking has become one of t

action stations often come with significant challenges, such as space require-

ment is designed not just for reliability, but also for

needs in speed, consistency and workflow efficiency.

Recent additions such as a cast-iron waffle maker, deep fryers and rice cookers further strengthen Waring’s

Continued on Page 61

setups This is where TRIO, the Folding M

Industries, changes the game TRIO is designed for venues that need performance and presentation without sacrificing valuable back-ofhouse storage A complete set includes three action stations and a single transport/storage cart, providing up to 18 linear feet of live cooking surface

Continued on Page 61

One Brand. Every Oven Solution.

B y D a n

Manager, Marra Forni

Every kitchen is different But every operator wants consistency, efficiency and equipment that delivers day after day That is what we build Marra Forni designs and manufactures commercial brick ovens in the United States, blendi n

h modern engineering From authentic w o o d - f i r e d N e a p o l i t a n o v e n s t o advanced electric systems, our lineup s u p p o r t s i n d e p e n d e n t r e s t a u r a n t s , national chains, hotels, universities and stadiums Built in Maryland Trusted worldwide.

Neapolitan Series

Tradition starts here Our Neapolitan ovens feature a static stone deck, handcrafted dome and customizable tile finishes Approved by the Associazione Verace Pizza Napoletana, they are built for authentic wood-fired performance with high heat and live flame. True Neapolitan flavor Classic brick oven presence

Rotator Series

V o l u m e d e m a n d s c o n s i s t e n c y T h e

Rotator features a rotating stone deck t h a t d e l i v e r s e v e n c o o k i n g w i t h o u t constant manual turning. This reduces the learning curve for staff while maintaining uniform results across every bake Available in gas, wood or hybrid fuel configurations, the Rotator supports high-output kitchens that value efficiency and reliability

Load. Rotate. Serve.

Electric Rotator

E l e c t r i c m e e t s s t o n e b a k i n g T h e

E l e c t r i c R o t a t o r b r i n g s o u r r o t a t i n g deck technology into a fully electric platform, manufactured in the United S t a t e s I t o f f e r s s t e a d y t e m p e r a t u r e control, lower maintenance needs and simplified installation compared to traditional gas systems. It supports electri-

authentic brick oven performance

ELST, Electric Stackable Oven

Control drives flexibility The ELST features independent top and bottom heat controls in each deck, operating from 250 degrees Fahrenheit to 950 degrees Fahrenheit. Its modular design allows operators to stack decks vertically and expand as demand grows Cook multiple pizza styles or diversify your menu in the same footprint Start with one deck Add more when you are ready

Passthru Series

Workflow matters. Our Passthru ovens

open kitchens and high-traffic environments Access from both sides keeps production moving smoothly during peak service Designed for flow Built for performance

Custom and Hybrid Solutions

No two concepts are the same Marra Forni offers wood, gas, coal, electric and hybrid configurations to match operational goals We also create fully customized exterior finishes, from trad

designs for sports teams, hotels and flagship restaurants. Form and function working together

Built for Long-Term Performance

Every oven is engineered and assembled at our Maryland facility By controlling the manufacturing process inhouse, we ensure quality, durability and consistency across every unit we produce We build ovens that support growth We build ovens that last Visit Marra Forni at booth #5218 to explore our full product lineup and speak with our team about your next project F

.marraforni.com or stop by booth #5218.

High Liner Foodservice Launches Brand

New Line of Fully Cooked Products

,

leader in North-American value-added frozen seafood, announced the launch of a brand new portfolio of fully cooked offerings within its foodservice division Releasing a standout lineup of fully cooked white fish products, High Liner Foodservice is bringing new solutions to help operators and distributors o v e r c o m e b

What Black Garlic Actually Does to a Dish

By Cara Manning, Spicewalla E-Comm and Brand Manager

Ask any chef who’s worked with black garlic what it tastes like, and you’ll get answers all over the map

B a l s a m i c M o l a s s e s T a m a r i n d Miso Dried fruit And they’re all right! That’s the thing about black garlic It doesn’t taste like one thing; it tastes like the best part of everything.

What’s actually happening when garlic turns black is the Maillard react i o n ( t h e s a m e c h e m i c a l p r o c e s s responsible for the crust on a seared steak or the color on a perfectly baked cookie)

Under sustained low heat and controlled humidity over several weeks, amino acids and natural sugars in the garlic transform. The sharp, pungent allicin breaks down and umami compounds build up What you’re left with is something soft, almost spreadable, with a sweetness that doesn’t taste like sugar and a savory depth that doesn’t taste like salt

It’s worth knowing the distinction: black garlic isn’t fermented. There are no microorganisms involved It’s aged slowly, patiently, at a consistent temperature That process is also why it doesn’t leave the aftertaste that raw garlic does You get all the complexity with none of the aftermath

Spicewalla’s Black Garlic skips the prep work entirely. Whole black garlic cloves are sticky and require peeling

before they’re usable – workable for a home cook with time on their hands, impractical during a dinner push. The minced and granulated formats mean it’s ready the moment you open the jar

Where it earns its place on the line: Pan sauces and braises A spoonful stirred in at the end adds body and u m a m i w i t h o u t

h e other flavors in the pan

Compound butter. Mix into softened butter with herbs and salt. The result finishes steaks and roasted vegetables in a way that fresh garlic butter can’t

Dressings and vinaigrettes A teaspoon changes the entire profile of a house dressing – adds sweetness, tang and depth without tasting like garlic in any conventional sense

LTO applications. Black garlic is ontrend and recognizable enough to put on a menu without a lengthy explanation Guests know it’s interesting It’s a legitimate differentiator for a seasonal feature

Award-winning chef behind Chai Pani. The brand is built around the conviction that freshness and flavor are nonnegotiable in a professional kitchen Black Garlic reflects that It’s available t h r o

spicewallawholesale com

For more information, go to www.spice wallawholesale.com, email sales@spice wallabrand com or stop by booth #3831

r e s p o n s i b l y s o u r c e d , f u l l y

c o o k e d p r o d u c t s o p e n s u p t h e o p p o r -

t u n i t y f o r o p e r a t o r s a n d d i s t r i b u t o r s

t o o f f e r c o n s u m e r s m o r e o f w h a t t h e y a r e l o o k i n g f o r o n t h e i r m e n u s – n e w , e l e v a t e d a n d h i g h i n p r o t e i n o f f e r i n g s t h a t a r e q u i c k , e a s y a n d d o n e p e r f e c tl y e v e r y t i m e ”

As the number one value-added seafood manufacturer in foodservice in the United States, High Liner’s lineup of Continued on Page 22

Royal’s Basmati Redesign Brings Practical Updates to Professional Kitchens

In foodservice, few ingredients carry more operational weight than rice –a n d f o

pound Basmati is a backbone of daily service Now, the brand’s redesigned 40-pound pack brings a refreshed visual identity into professional kitchens w i t h o u t c h a n g i n g the rice they rely on

F o r d e c a d e s , R o y a l h a s b e e n a

t r u s t e d p a r t n e r f o r restaurants, catering operations and comm

g g

n s , signature aroma and fluffy texture, the 40p o u n d p a c k i s a workhorse for operators who need reliab i l i t y a t s c a l e , p r o -

v i d i n g a c o n s i s t e n t base for dishes that s p a n c u i s i n e s , f o rm a t s a n d s e r v i c e styles

of-house use S

pound pack has now transitioned to Sustainable Rice Platform (SRP) certification, a global initiative that promotes environmentally responsible rice cultivation, including water conservation, soil and biodiversity protection, a n d i m p r o v e d l i v e l ihoods for farmers The 4 0 - p o u

T h e r e d e s i g n b r i n g s t h e R o y a l rebrand to foodservice environments, without changing what matters most to operators: the product itself. Royal Basmati remains the same long-grain rice chefs have relied on for years, valued for its consistency, performance in h i g h - v o l u m e s e t t i n g s a n d a b i l i t y t o hold quality across extended service

T h e u p d a t e d d e s i g n p l a c e s g r e a t e r emphasis on Royal’s core identity, particularly the Queen symbol that has long anchored its packaging, resulting in a cleaner, more legible look for back-

A Decade of Excellence: NYS Grown & Certified

Turns 10

sourcing to professional kitchens. Royal plans to expand SRP certification to the 20-pound pack in the future as well

The redesign also reinforces Royal’s practical approach to bulk

designed for daily handling in busy kitchens, making it easier for operators to store, transport and

maintaining the premium quality chefs expect.

For operators, the refreshed 40p

n d attuned to the realities of professional kitchens – delivering consistent performance while signaling Royal’s ongoing focus on sustainability

800 550 7423 or stop by booth #382

Sioux Honey Cooperative Honey Taps IMC Licensing

Sioux Honey Cooperative has selected IMC Licensing to serve as the exclusive licensing agency for its flagship Sue Bee® Honey brand, advancing a strategic program to expand Sue Bee into new categories through high-quality, co-branded partnerships

“Sue Bee is a trusted name in kitchens across America, and we’re thrilled to help bring that heritage to exciting new products,” said Julie Brown, Senior Vice President of IMC Licensing “Our goal is to build thoughtful, high-quality partnerships that honor the brand’s legacy while unlocking new growth ”

“We’re excited to partner with IMC

cooperative, we’ve built Sue Bee on quality and trust Licensing will help us bring those values to life in adjacent c

families to our brands ”

Founded in 1921, Sioux Honey Cooperative is a member owned organization behind the iconic Sue Bee brand. For nearly 70 years, Sue Bee honey has been a pantry staple, earning its place as one of the most trusted honey brands in America Its differentiators are clear: uncompromising quality, a rich heritage and a direct connection to more than 200 cooperative beekeepers across the United States. As such, Sue Bee is the only local honey on the market that is U.S. Farmed Certified, so you can trust that every drop

New York State is home to a vibrant agricultural industry that produces delicious products, ranking in the top 10 in the production of more than 30 different commodities, from apples to dairy to maple and honey, and so much m o r e N e w Y o r k h a s a b u n d a n t resources, good land, access to water, the best land grant system for agricultural education in the nation, proximity to the largest marketplace on the globe and most importantly, an innovative, resilient community of farmers and producers who are truly second to none in terms of quality and dedication to their craft New York agriculture has a great story to tell, and one of the ways it has been able to widely share that story is through the NYS Grown & Certified program, which is celebrating its tenth anniversary this year. A decade after it was first launched, the program now sets the standard for food that is grown right, right here in New York State

NYS Grown & Certified was developed to help New York buyers and producers take advantage of the growing public demand for foods that are locally grown and produced to a higher standard. The program spotlights the hard-working farm families who care for the land and animals and produce the fresh foods that nourish communities while also adhering to high standards of food safety and environmentally responsible practices

Over the last year, the program launched a $1 million “Harvested with Heart” marketing campaign that features NYS Grown & Certified participating producers Found on billboards, on television, online and on social media, the campaign strives to show the care that these farmers put into producing

is 100% produced in the United States

Under representation, IMC will lead category scouting across food and beverage, beverage alcohol, personal care and home categories, with a focus on opportunities where real honey can serve as a hero ingredient or distinctive flavor driver. This comprehensive

their food, and why they’re driven to deliver only the best

The program continues to expand and welcome new producers As part of the support the NYS Grown & Certified program provides, it is investing in its participants, with the New York State Department of Agriculture and Markets recently announcing that $8 5 million has been awarded to 70 farms, food processors and distributors across the state through the New York State Grown & Certified Infrastructure, Technology, Research and Development (NYS G&C ITRD) grant program The funding was awarded to help participants make much-needed infrastructure enhancements and purchase equipment that supports the innovative practices taking place today on farms and food businesses across the state. These improvements will ultimately help New York farms and agribusinesses meet the growing needs of the industry and respond to consumer and market demands, including producing food that is grown and packed with food safety measures and environmental consideration top of mind, which is what the NYS Grown & Certified program is all about.

Ten years in, NYS Grown & Certified encompasses a total of 25 agricultural commodities, including, dairy, beef, pork, poultry, produce, honey, maple, craft beverages and more

C h o o s i n g t h e s e N Y S G r o w n & Certified products is a promise to your customers that you are choosing fresh, locally grown foods, produced with not only safety and sustainability in mind, but with people at the forefront

certified ny gov

approach aligns with market demand for co-branded, ingredient-based partnerships and leverages IMC’s proven expertise in building scalable licensing programs for leading consumer brands

.siouxhoney.com.

Integrated Fryer Filtration Isn’t the Finish Line

W h y P

Extra Layer of Oil Care

“Doesn’t the fryer already filter the oil?”

It’s a common question, and a rea-

designed to remove large crumbs and debris. While integrated filtration is a good starting point, it is not a complete

consistency or efficiency in today’s professional kitchens

Integrated systems are limited by design They typically operate at lower flow rates, use coarser filtration media and are constrained by fryer downtime. As a result, fine particles, carbonized residue and dissolved contaminants r e m a i n i n t h e o i l , c o n t i n u i n g t o degrade quality long after the built-in filter cycle ends

The Hidden Problem Inside “Filtered” Oil

Even after an integrated filtration cycle, frying oil can still look clean while carrying microscopic particles that accele

impact taste, color and fry performance, forcing operators to change oil more frequently than necessary

That’s where an external, high-performance solution like the VITO VL Oil Filter comes in.

Adding Precision Where Fryers Fall Short

The VITO VL is designed to complement integrated filtration, not replace i t B y m i c r o - f i l

o 5 microns, it captures the fine sediment

“From our research, we found that consumers desired an organic option o f u l t r a - f i l t e r e d m i l k , ” s a i d R i c k

that built-in systems leave behind The result is cleaner oil, more consistent results and a noticeable improvement in food quality

B e c a u s e t h e V I T O V L

p

t e s independently of the fryer, it can be used after daily maintenance or alongs i d e

h o u t interrupting kitchen workflows In just 4 5 minutes, oil is polished, stabilized and ready for the next service

Better Oil, Less Work, More Control

Extending oil life isn’t just about savingsit’s about control. Cleaner oil means fewer emergency oil changes, less strain on kitchen staff and more predictable results across shifts and locations For operators already relying on

dedicated solution like the VITO VL is

enough” and professional oil management, especially in high-volume, quality-driven kitchens.

Integrated filtration is a foundation The VITO VL is the upgrade

F

www vitofryfilter com, call 407 377 7769, email info@vitofryfilter com or stop by booth #5412.

d M i l k i s t h e o n l y p r e m i u m , p a s t u r e - r a i s e d , u l t r a - f i l t e r e d o r g a n i c m i l k

Simington, Chief Commercial Officer, Organic Valley “Knowing this, we recognized the opportunity for our cooperative to raise the bar and expand the category by bringing Organic Valley Protein Plus Ultra-Filtered Milk to mar-

The milk process starts on small organic family farms, where cows graze o

antibiotics, artificial growth hormones, toxic pesticides or GMOs, as Organic Valley farmers have done for generations The organic milk is put through an ultra-filtering process that modifies water, lactose (milk sugar) and a small amount of natural minerals to concentrate the protein that naturally exists in m i l k , r e s u l t i n g i n

i c i o u s

a n i c ultra-filtered milk with 13 grams of protein and just 6 grams of sugar per serving

organicvalley coop

TerraSlate Brings Washable Menus and New Rigid Menu Boards to Show

For restaurant operators tired of replacing damaged, stained and worn out menus every few weeks, TerraSlate has spent the last decade engineering a better answer At this year’s show, the b

company is showcasing its full lineup of waterproof and rip-proof menus, along with the debut of its newest product: rigid menu boards built for the demands of outdoor dining.

TerraSlate menus are made from a proprietary synthetic substrate that is c

grease-proof and dish-

TerraSlate menus can

sanitizer and handled

o u t d e g r a d i n g .

O p e r a t o r s r e p o r t replacing menus much less often than traditional printed or lamin a t e d a l t e r n a t i v e s , which translates directl y t o l o w e r r e p r i n t costs, less waste and a consistently professional presentation for guests.

ice, rooftop bars, beach clubs and any

the same thickness as an iPad, the new

guest’s hands while remaining light enough for effortless service They will not warp in humidity, fade in direct sunlight or crack in cold weather, and

between guests

The rigid boards are fully customiz-

The material has been battle tested in some of the most demanding environments in the world TerraSlate produces durable printed materials for the NFL, the United States military and g l o b a l h o s p i t a l i t y b r a n d s o p e r a t i n g across every climate imaginable. That same durability is now standard issue for independent restaurants, multi-unit chains, hotels, resorts, country clubs and cruise lines TerraSlate menus are also recyclable

Introducing Rigid Menu Boards for Outdoor Seating New for 2026, TerraSlate is launching i t s r i g i d m e n u b o a r d s , e n g i n e e r e d specifically for patios, poolside serv-

able and print in vibrant, full color to match any brand standard. For operators expanding outdoor seating capacity or refreshing existing patio programs, the new boards solve a problem that laminated cardstock and acrylic holders never could

Stop by Booth #3482

The TerraSlate team is at booth #3482

samples, live demonstrations and pricing for operators of every size Bring your current menu and see the difference side by side Whether you run one

menus that last.

terraslate com or stop by booth #3482

Lily’s Toaster Grills Expands

Homemade-Quality Comfort Food

Lineup with New Quesadillas

Lily’s Toaster Grills, the brand known for bringing homemade-quality grilled cheese sandwiches to the freezer aisle, is expanding its lineup with the launch of Lily’s Toaster Grills Quesadillas

The new quesadillas bring Lily’s signature homemade-quality comfort food to a bold new format Each quesadilla features a crispy, flaky tortilla wrapped around a warm, creamy filling that is rich, savory and full of flavor, delivering the craveable contrast of textures and balance of flavors that make a great quesadilla. Made for air fryers and toast-

Premier Polysteel: Outdoor Furniture Built for Real-World Service

When it comes to outdoor furniture in high-traffic restaurant environments, durability isn’t a luxury, it’s essential.

From patios and beer gardens to waterfront dining spaces, restaurant operators need furnishings that can handle constant use, changing weathe

starts with how each piece is built. A

Premier Polysteel, the company’s fully plastisol-coated steel construction is w

braces, is coated, creating a protective barrier that helps prevent rust and corrosion before it can start

“It’s not just about how the furniture looks on day one,” Stensrud says “It’s about how it performs over time in real-world conditions ”

That performance translates into p r a c t i c a l a d v a n t a g e s f o r r e s t a u r a n t owners and operators. Unlike traditional painted or partially coated furniture, Premier Polysteel products require little to no ongoing maintenance There’s

ers, Lily’s Toaster Grills Quesadillas offer a fast, mess-free way to enjoy perfectly crisp, melty quesadillas without the hassle of making them from scratch

Lily’s Toaster Grills Quesadillas will debut in two flavors:

• Chicken & Four Cheese: Made with all-natural chicken and a rich blend of f o u r r e a l c h e e s e s – M o n t e r e y J a c k , Asadero, Mild Cheddar, and Quesadilla c h e e s e – s e a s o n e d w i t h a u t h e n t i c spices and delivering 12g of protein per serving. Retail pricing may vary.

• Four Cheese: Made with a rich blend

no need for repainting, no chipping finishes to manage and no exposed metal that can deteriorate over time.

The result is a long-term solution designed to maintain both its appearance and structural integrity through repeated use In busy commercial settings where furniture is constantly in motion, reliability matters

“We hear it all the time. Operators want something they can set in place and not worry about,” Stensrud adds “They need it to hold up through every season without becoming another headache on their maintenance list ” The heavy-duty construction also means the furniture holds its shape over the long haul. Sagging, a common complaint with lesser commercial furniture, simply isn’t a concern with Premier Polysteel products

W

performance, Premier Polysteel continues to provide solutions tailored to the realities of the foodservice industry

For more information, go to www.premier polysteel.com, call 641.381.9449, email olivia@premierpolysteel com or stop by booth #13424

of four real cheeses – Monterey Jack, Asadero, Mild Cheddar, and Quesadilla cheese – seasoned with authentic spices and delivering 9g of protein per serving Retail pricing may vary. While frozen burritos and taquitos are widely available, frozen quesadilla options remain limited, creating a new opportunity for retailers to meet growing consumer demand for Hispanic-inspired comfort foods and protein-forward snacks

F o r m o r e i n f o r m a t i o n , g o t o www.lilystoastergrills.com.

Ditch the Clipboard: Build a Digital HACCP Plan with ThermoWorks

In the fast-paced environment of a modern commercial kitchen, manual record-keeping isn’t just a chore – it’s a liability The days of “pencil-whip-

Quickly see the checklist item name, a l

p

Thermapen ONE Both you and your

When your staff takes a reading, it instantly syncs the temperature to the cloud through a tablet or smartphone E a c h c h e c k i s a u t o m a t i c a l l y t i m estamped, ensuring that your logs are audit-proof without a single drop of ink.

Walk-Ins and Other Refrigeration

High Temp Dish Machines

Food safety doesn’t end at service; it extends to the sanitation of the plates D i t c h t e s t s t r i p s a n d

D i s

thermometer that ensures your comm

to transition into a paperless HACCP program that

labor and provides an airtight audit trail

Line Checks T

a n s

t

o n t o d i g

l starts on the line with the Thermapen® ONE Blue By

leading ONE-second read

t i m e o f T h e r m a p e n O N E

w i t h r o b u s t B l u e t o o t h ® connectivity, this tool eliminates the human error of manual data entry.

A n e w , e n h a n c e d s c r e e n o n

Thermapen ONE Blue displays all your c h e c k l i s t i n f o r m a t i o n a t a g l a n c e

four new products is an excellent solution for convenience stores and quick service restaurants They are unlike any seafood products currently available, are easy to prep, save time, labor and are delicious They are designed to provide an effortless back-of-house experience, dependable quality, consistent, odorless and easy heating at a compet-

staff will know immediately if there is a problem and be prompted to resolve the issue

itive price point

This new portfolio of fully cooked products includes:

• P a n k o B r e a d e d P o l l o c k S q u a r e

Made with golden brown panko breading, it will make the perfect fish sandwich every time

P

Portion: An operator’s go-to for a signature fish sandwich, Bahn-mi or wrap.

S t o p w o r r y i n g a b o u t y o u r w a l k - i n s w h e n y o u ’ r e n o t there NODE® is a compact, W i - F i t e m p e r a t u r e m o n i t o r

t h a t t r a c k s w a l k - i n c o o l e r s , freezers and dry storage areas around the clock. If a compressor fails at 3 a m , NODE sends an instant alert to your

p h o n e , e n a b l i n g c o r r e c t i v e action before a total inventory loss

Wireless Cooking

T a k e o n m o r e h i g h - v o l u m e

p r e p a n d c o m p l e x

c o o k / c h i l l c y c l e s w i t h c o n f i -

d e n c e R F X M E A T ™ W i r e l e s s

P r o b e s a r e t h e f i r s t w i r e l e s s

p r o b e s d e s i g n e d t o s c a l e w i t h y o u C o n n e c t 5 0 +

p r o b e s t o a s i n g l e g a t e w a y

S t a y c o n n e c t e d w i t h a

p a t e n t - p e n d i n g s u b - G H z

t e c h n o l o g y t h a t b l a s t s t h r o u g h c o m -

m e r c i a l a p p l i a n c e s A n d t r a c k a l l y o u r

d a t a i n t h e a p p s o y o u c a n v e r i f y

required 160 degrees Fahrenheit for proper sanitization Built-in Bluetooth capability allows it to record the peak temperature of a cycle and transmit that data directly to your digital logs, completing the circle of your HACCP requirements.

The Bottom Line

Check compliance off your list faster and have more time for your customers by integrating the ThermoWorks suite

stored securely in the cloud, generating reports for a health inspection is as

doesn’t just protect your guests – it protects your business by automating the most tedious parts of kitchen management whether you are using the ThermoWorks app or one of its many software partners.

thermoworks com, call 800 393 6434 or stop by booth #5645

f l a v o

. A l l p r o d u c t s a r e M S C C e r t i f i e d , wild-caught and high in protein

High Liner’s fully cooked offerings are launching at a prime time, as consumers seek new options in this channel

.highlinerfoodservice.com.

WaBa Grill Accelerates Growth Through Menu, Beverage and Value Innovation

WaBa Grill, the L.A.-original better-foryou rice bowl brand, is accelerating growth in 2026 through a disciplined combination of menu innovation, beverage platform expansion, value-forward promotions and rising consumer demand for high-quality meals that deliver on both flavor and affordability.

With nearly 200 restaurants and a

o exceed $1 million, WaBa Grill is increas-

strengths that have long differentiated t

t momentum. Through early 2026, the brand is approaching 10% same-store

compelling innovation, stronger brand awareness and a value proposition that continues to resonate in a highly competitive restaurant environment

“At a time when consumers are more selective than ever about where they spend their dining dollars, WaBa Grill is performing exceptionally well because our brand has always been built around quality, flavor, speed and unmistakable value,” said Andrew Kim, Chief Executive Officer of WaBa Grill “What we are seeing now is the power o f t h a t f o r m u l a b e i n g a m p l i f i e d b y growing awareness, increasing scale and innovation that is connecting with guests in a meaningful way ”

W h i l e m e n u a n d p r o m o t i o n a l i n n o v a t i o n h a v e h e l p e d f u e l r e c e n t momentum, WaBa Grill believes its outperformance reflects something deeper. As consumers become more valueconscious and more discerning about the quality of their dining choices, the

brand’s core positioning around freshly grilled proteins, better-for-you options, bold flavors, speed, affordability and an elevated guest experience is proving increasingly relevant

The year began with the successful launch of WaBa’s Chicken & Shrimp Bowl, a new dual-protein offering that combines two of the brand’s most popular proteins into a premium yet accessible menu item Building on the success of WaBa’s fan-favorite Chicken & Steak Bowl, the new offering exceeded expectations and reinforced demand for protein-forward menu innovation that enhances both perceived value and guest satisfaction.

WaBa Grill then introduced Chili Crisp Dumplings, a bold twist on its

tossed in chili oil and chili flakes and

favorite and outperformed even the brand’s most optimistic expectations

“

strong operational momentum, disciplined execution and clear growth visibility,” said Afshin Compani, President and Chief Operating Officer of WaBa Grill. “We are seeing strength across dayparts, continued improvement in unit economics and strong engagement with new menu innovation The brand is performing well across the metrics that matter most for long-term growth, and our early-year momentum reinforces both the durability of the concept and the strength of the franchise system.”

A major component of WaBa Grill’s innovation strategy has also centered

around WaBeverages, the brand’s prop r i e t a r y l i n e o f c r a f t b e v e r a g e s

Introduced last year, the platform has helped unlock new guest occasions, increase pairing behavior and further differentiate the brand within the fastcasual segment.

WaBa Grill paired the launch of WaBeverages with the introduction of Happy Hours, a midd a y - t o - c l o s e v a l u e platform that allows g u e s t s t o p a i r dumplings with their favorite WaBeverage. The promotion performed so well that WaBa Grill has made Happy Hours a permanent part of the b u s i n e s s a n d p l a n s to expand the platform later this year with additional pairings and an extended promotional window

WaBeverage featuring popping boba “soccer balls,” alongside special Value Bowl Combos designed to pair fun, f

Card Combo features a Mini Chicken or Tofu Bowl, dumplings and a Penalty Punch, while the Red Card Combo features a Mini Sweet & Spicy Chicken B

WaBa Grill added its newest bevera g e , t h e S t r a w b e r r y W a t e r m e l o n

Energy Refresher, a fresh-tasting beverage infused with green coffee extract that the brand believes has the potent i a l t o b e

WaBeverage to date

Looking ahead, WaBa Grill’s innovation pipeline remains robust

In May, the brand builds on its success found on the ezCater platform with the launch of WaBa Grill’s firstparty catering program, featuring digital ordering and a broader range of offerings designed to expand catering o c c a s i o n s b

e lunches

To kick off summer and celebrate the season’s biggest global sporting e

Penalty Punch L

WaBa Grill will also bring

Free promotion and further expand its successful Happy

additional hour

As the second half of the year begins, the brand will turn its attention to the most important milestone

While much of that celebration will remain under wraps for now, the brand plans to mark the occasion with a series of fun, value-driven offerings and guest-focused activations that will extend through the remainder of the year.

Together, these initiatives reflect a brand that is not simply adding produ

a more scalable, differentiated and economically attractive growth platform As WaBa Grill approaches 200 restaurants and continues to strengthen unit volumes, the brand believes it is entering a new chapter in which operational discipline, thoughtful innovation and increased marketing support are combining to unlock meaningful long-term upside

F

How Wildweed’s RATIONAL Combi Oven Adds Value

When David Jackman, Chef and CoO w n e r o f W i l d w e e d , c o n s i d e r s t h e benefits of his RATIONAL iCombi Pro combi oven, he sees the value it offers guests first and foremost The newAmerican pasta restaurant, located in C i

kitchen But with its RATIONAL unit, holding 10 half-size trays, the team

comfort issue, it’s a safety imperative

The SKECHERS Direct Corporate Shoe Program is helping foodservice operators across the country reduce workplace incidents while delivering real savings to their teams, all at no cost to the organization.

A Tailored Solution for the Restaurant Industry SKECHERS Direct works with restaurant groups and hospitality organizations to b u i l d c u s t o m i z e d e c o m m e r c e p l a tforms aligned with your uniform stand

Whether your team prefers the convenience of online ordering with free ship-

(Cont’d. from

f o o d s e r v i c e d e a l e r s , m a n u f a c t u r e r ’ s representatives and Unox leadership for an immersive, full-day experience inside the company’s newest facility

T h e $ 2 0 m i l l i o n f a c i l i t y , w h i c h began production in late 2025, marks the next chapter in Unox’s long-term investment in the Charlotte region and a signal of what’s ahead as the company deepens its roots in North America

Guests moved through a series of

can do so much more than if they only had a convection oven and some pots and pans.

“It’s not so much about the dollars it saves us, but the amount that we’re able to tackle with the team that we already have in place,” Jackman says about the RATIONAL unit

J a c k m a n a n d W i l d w e e d h a v e

ping and free returns or by shopping at

Canada

Real Savings Zero Hassle

“This cost-free program delivers excep-

employee discounts on safety-certified, comfortable footwear that enhances workplace safety, employee satisfaction and operational efficiency,” says

Manager

For corporate accounts with 200 or more employees, the program delivers a year-round 30% discount on SKECH-

Safety Toe Footwear Styles specifically

sessions designed to connect product performance to culinary science. Mario

C a m m a r o t a , U n o x ’ s c h i e f r e s e a r c h

e presentation on “The Science Behind Food,” exploring the physics, chemistry

a n d e n g i n e e r i n g t h a t s h a p e how Unox ovens cook

The day’s programming also featured:

• A l i v e c o o k i n g d e m o n s t r a t i o n showcasing Unox oven capabilities

• A guided tour of the manufactur-

earned a series of accolades, including appearing on the New York Times and

engineered for demanding restaurant environments Every SKECHERS SlipR

ASTM testing, meeting or exceeding industry safety standards

Comprehensive Protection –For Your Business and Your Team

The program goes beyond discounts.

Participating organizations receive a $5,000 Slip and Fall Warranty, offering

against costly workplace incidents – a critical benefit in the high-traffic, highrisk restaurant setting

where they enjoy 30% off the entire SKECHERS Footwear and Apparel col-

ing facility

• An official ribbon cutting ceremony marking the facility’s grand opening

• A n e v e n i n g r e c e p t i o n a t t h e

NASCAR Hall of Fame in Charlotte

“ W e ’ v e b e e n b u i l d i n g t o w a r d t h i s moment in Charlotte for a long time,” s a i d D e r r i c k R i c h a r d s o n , U n o x

President of North America. “This facility is a milestone and a platform for everything that comes next Bringing our partners here to experience that firsthand felt like exactly the right way to open this chapter ” U n o x G r o u p C h i e f E x e c u t i v e

Officer Nicola Michelon attended the e v e n t a l o n g s i d e R i c h a r d s o n , u n d e rscoring the global significance of the facility launch

“ T h e U S f a c i l i t y i s a k e y e l e m e n t

o f a g l o b a l s t r a t e g y b r i n g i n g U n o x

c l o s e r t o t h e c u s t o m e r s w e s e r v e e v e r y d a y , ” M i c h e l o n s a i d “ W e ’ r e

i n v e s t e d f o r t h e l o n g t e r m . W e a r e

b u i l d i n g s o m e t h i n g t h a t w i l l s e r v e t h e

A m e r i c a n f o o d s e r v i c e i n d u s t r y f o r

y e a r s t o c o m e ” Unox has been growing its prese n c e i n t h e C h a r l o t t e a r e a since 2017, building a team of culinary professionals, service specialists and sales experts across the region. The new facility formalizes that commitment, giving the company a domestic manufacturing footprint to match the s c a l e o f i t s N o r t h A m e r i c a n o p e r ations

2025, as well as a James Beard Award nomination The restaurant seats 65, including 12 spots at the chef’s counter with a 16c o u r s e t a s t i n

a n d 5 3 seats in the dining room with an a la carte menu. The team relies on the RATIONAL unit for a varie t y o f t a s k s , f r o m s m o k i n g whole lambs and roasting chicken to slow-cooking stocks and

Continued on Page 61

lection – that’s over 3,000 styles for the whole family For added flexibility, organizations can offer optional payroll deduction services, allowing employees to spread

periods. This feature is entirely discretionary and does not impact any other program benefits.

SKECHERS Direct is committed to keeping restaurant industry employees safe, comfortable, and on their feet, every shift, every step of the way

.skechersdirect.com, call 855.759.7463, email info@skechersdirect com or stop by booth #2031

W i t h t h e f a c i l i t y n o w o f f i c i a l l y open, Unox is positioned to expand production capabilities, reduce lead t i m e s f o r U S c u s t o m e r s , i m p r o v e s e r v i c e a n d p a r t s a v a i l a b i l i t y , a n d bring on additional staff as demand grows The Denver location’s proximity to major transportation corridors and access to a skilled regional workforce make it a strong foundation for that growth.

The North Carolina facility is also part of Unox’s broader global strategy, w h i c h i n c l u d e s t h e d e v e l o p m e n t of Unox City, the company’s state-ofthe-art headquarters and innovation center in Padua, Italy

About Unox

Unox is a global leader in professional cooking solutions committed to culinary excellence and continuous innovation As the world’s largest commercial oven manufacturer and the only b r a

United States, Unox operates in more t h a

and

Every detail is designed for

Experience the future of professional cooking with Unox

signed a new franchise agreement in Gainesville, Florida

i n f a s t c a s u a l f r a n c h i s i n

e l o c a t -

e d t o G a i n e s v i l l e w i t h a s h a r e d f o c u s

o n b u i l d i n g f r e s h d i n i n g d e s t i n a t i o n s

i n t h e i r n e w c o m m u n i t y T h e n e w

S i g r i i s e x p e c t e d t o o p e n i n m i d -

2 0 2 7 . A n c h o r e d b y t h e U n i v e r s i t y o f Florida, Gainesville offers a high-energy, diverse consumer base of students, young professionals and families who g r a v i t a t e t o w a r d b o l d , g l o b a l l y inspired flavors and convenient, highquality options. In a market that favors e x p e r i e n c e - d r i v e n f a s t c a s u a l , S i g r i offers culturally rooted cuisine in a format built for consistency and everyday demand

Decision Logic (Cont’d from p 1)

Logic platform, the new AI acts as an always-on operational assistant – cont i n u o u s l y m o n i t o r i n g p e r f o r m a n c e , surfacing issues before they impact p r o f i t a b i l i t y , a n d g u i d i n g m a n a g e r s with clear, actionable next steps.

Unlike traditional dashboards or add-on analytics tools, Decision Logic AI works proactively analyzing over 25 critical operational metrics across sales, labor, inventory and performance in real time The result: restaurant managers spend less time searching for problems and more time running their business

“ R e s t a u r a n t m a n a g e r s w e r e n ’ t hired to analyze spreadsheets – they were hired to lead teams and deliver great guest experiences,” said Keegan C o n r e y , C h i e f E x e c u t i v e O f f i c e r o f Decision Logic. “Decision Logic AI flips the model. Instead of managers working in the system, the system works for them, watching every metric, flagging

Sauce (Cont’d from p 1)

demands and expectations In addi-

t i o n t o b o l d f l a v o r s , m o d e r n c o nsumers expect value, consistency and c o n v e n i e n c e T h e y a l s o p r i o r i t i z e transparency and sustainability, favoring companies that deliver on both taste and quality In the wake of rising c o s t s , l a b o r s h o r t a g e s a n d s u p p l y chain disruptions, these standards are difficult to meet – but that’s where Symrise comes in As a leading global partner in flavor, food and nutrition ingredients, Symrise helps foodservice

c o m p a n i e s a d a p t t o t h e c o n s t a n t change and thrive in this competitive market

t t h a t t a s t e s d i f f e r e n t a n d i s

r o o t e d i n t r a d i t i o n W i t h S i g r i , w e

s e e t h e o p p o r t u n i t y t o d o e x a c t l y t h a t ”

Founded in 2015, Sigri redefines

f a s t c a s u a l d i n i n g w i t h a b o l d a n d

authentic take on North Indian cuisine, i n s p i r e d b y t h e r e g i o n ’ s r o a d s i d e

r e s t a u r a n t s k n o w n a s ‘ d h a b a s ’ T h e concept blends time-honored cooking techniques and culinary creativity to c r a f t a m e n u t h a t i s b o t h d e e p l y ingrained in heritage and approachable

A t t h e h e a r t o f S i g r i ’ s e x p e r i e n c e

i s t h e c e n t u r i e s - o l d a r t o f o p e n - f i r e

c o o k i n g , i n f u s i n g e v e r y d i s h w i t h

w a r m t h , d e p t h a n d s m o k e y f l a v o r F r o m s i z z l i n g k e b a

issues early, and telling them exactly what to do next It’s like giving every store its best assistant manager, built right into the platform ” Conrey shared, “Decision Logic’s goal for this product is to get managers out of the technology so they can spend more time on the restaurant floor with their team members and guests ”

A New Standard for Restaurant Operations

Decision Logic AI introduces a fundamentally new category in restaurant t e c h n o l o g y : e m b e d d e d , p r o a c t i v

a standalone chatbot or reporting layer –it is deeply integrated into the workflows restaurant teams already rely on

At its core, the platform delivers three transformative outcomes:

Problems Find You

C o n t i n u o u s m o n i t o r i n g i d e n t i f i e s anomalies and trends automatically, sending prioritized alerts with clear

Introducing a Game-Changing Solution

Symrise unveiled its latest innovation in flavor delivery: a bold, versatile line of dry mix sauces, designed for modern culinary needs across foodservice, retail and CPG. From a rich garlic parmesan sauce to a tangy buffalo glaze or globally inspired Japanese barbecue sauce, each blend is crafted to deliver craveable taste and consistent performance These shelf-stable, dry sauces bring all the flavor punch of traditional liquid sauces –with none of the operational limitations

Unlocking the Potential of Dry Sauces Dry sauces don’t just deliver on flavor;

p a y s h o m a g e t o I n d i a ’ s v i b r a n t

s t r e e t f o o d c u l t u r e – e l e v a t e d w i t h f r e s h i n g r e d i e n t s

“We’re intentional about who we partner with, and Ravin and Heali represent the kind of great operators we look for – experience, purpose and a genuine commitment to the communities they serve,” said Samuel Stanovich, S e n i o r V i c e P r e s i d e n t o f F r a n c h i s e L e a d e r s h i p a t C r a v e w o r t h y “ T h e y understand that building a successful restaurant goes beyond just the product. It’s about showing up consistently, leading passionate teams and creating an experience guests come back for That is the kind of partner we’re excited to grow with ”

Sigri presents a strong opportunity within the growing global fast casual s p a c e , o f f e r i n g a f l e x i b l e f o o t p r i n t , approachable investment and a menu that resonates with today’s adventurous consumer. Backed by Craveworthy, franchisees are building on proven systems, operational discipline and a support model designed to scale with con-

e x p l a n a t i o n s a n d r e c o m m

d e d actions – often 1-3 days earlier than traditional reporting

Answers in Seconds

M a n a g e r s c a n a s k a n y o p e r a t i o n a l question in plain language and receive i m m e d i a t e , d a t a - b a c k e d a n s w e r s –complete with visualizations – without navigating complex reports

Every Store Runs Like Your Best Store Built-in benchmarking and AI-driven coaching ensure consistent performance across locations, reducing varia b i l i t y a n d i m p r o v i n g e x e c u t i o n a t scale

T h e s e c a p a b i l i t i e s t r a n s l a t e i n t o measurable business impact, including a 77% reduction in time spent reviewing metrics; 95% of critical issues surfaced automatically, and an average $14,000 annual ROI per store.

Built for Operators, Not Analysts

D e c i s i o n L o g i c A I w a s d e s i g n e d w i t h

they also offer a smarter way to operate With a longer shelf life, cost-effective storage and lower production and packaging costs, Symrise’s dry sauce f o r m a t o f

solution that works across distribution channels. From meal kits to QSRs to g r o c e r y a i s l e s , d r y s a u c e s r

spoilage, improve inventory management and eliminate the need for refrigeration On the plate, they shine with r i c h , c o n

cravings and keeping consumers coming back for more Plus, with quick prep times and easy customization, they’re ideal for meeting evolving demands for global tastes, clean labels and flexible dietary needs

sistency

About Sigri Indian BBQ S

i g h t f r o m t h e s i g r i t o y o u r p l a t e , a l w a y s p r e p a r e d w i t h f r e s h i n g r e d i e n t s F o u n d e d b y U t k a r s h Y a d a v , a n e n t r e p r e n e u r w i t h a v i s i o n , S i g r i I n d i a n B B Q

worthybrands com

For above-store leaders and corporate teams, the system provides realtime visibility across all locations, highlighting underperformance, surfacing trends early and enabling faster, datad r i v e n d e c i s i o n - m a k i n g w i t h o u t increasing headcount or operational complexity.

Available Now

Decision Logic AI is available immediately and is included within the existing Decision Logic platform No additional contracts, integrations or addons are required.

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 decisionlogic io

Collaborating for Culinary Excellence

Ready to elevate your next product launch? Symrise’s team of culinary and f l a v o r d e v e l o p m e n t e x p e r t s k n o w s how to translate trending flavors into memorable meals. From initial concept to final launch, Symrise is here to s u p p o r t y o u r s u c c e s s L e v e r a g i n g expert insights into ingredient interactions and end applications, Symrise helps you transform trends into standout products that deliver on flavor, functionality and operational efficiency.

For more information, go to www giraffe foods com or stop by booth #12027

With decades of expertise in aquaculture and a fully integrated value chain, M o w i o f f e r s c h e f s a n d o p e r a t o r s a u n i q u e c o m b i n a t i o n o f c o n s i s t e n c y , convenience and premium quality – all essential in today’s fast-paced culinary environment.

At the core of Mowi’s foodservice o f f e r i n g i s i t s v e r t i c a l l y i n t e g r a t e d model By managing every stage of production, from feed and farming to harvesting and processing, Mowi maintains a high level of control over quality, food safety and traceability. This approach ensures that chefs receive a product that is not only reliable but also delivers a consistent flavor, texture and appearance across every order

c o r r e c t s e a t i n g , o f f e r i n g c o m f o r t , ergonomics, adaptability and aesthetics With more than 80 years serving the hospitality seating industry, Gasser Chair Company has a front row seat in observing how design choices influence the way guests move through, feel within and ultimately experience a space

Today, comfort affects how guest experience unfolds along with food, s e r v i c e a n d a t m o s p h e r e I t s u b t l y shapes how long guests stay, relaxa t i o n a n d l i k e l i n e s s t o r e t u r n .

Ergonomic seating is central to this allencompassing equation For example, t h o u g h t f u l e r g o n o m i c d e s i g n w i t h supportive backrests and wide seats can improve overall guest experience Cushioned support, spacing between tables and proportions of seating all affect guest engagement. Guests may

One of the company’s most notable innovations in the foodservice space is its Mowi Food Service program, developed specifically to meet the needs of professional kitchens Designed for efficiency and performance, this line features fresh, never-frozen Atlantic salmon that arrives trimmed, de-boned and ready to prepare, significantly reducing labor and prep time in highvolume operations This ready-to-use format allows chefs to focus on creativity and execution while maintaining speed and consistency in service

In addition to operational efficiency, Mowi addresses one of the most pressing concerns in foodservice: cost stability Through reliable global supply, the company helps operators manage menu pricing and reduce exposure

not comment on the chairs, but they absolutely feel them

In high-traffic restaurants, seating durability and performance is tested daily Materials, construction and finishes are not abstract design considera t i o n s . T h e

maintenance, efficiency and long-term cost Material selection is a balance of durability against aesthetic priorities For instance, silicone upholstery offers

cleaning Meanwhile, vinyls provide a

threshold on a Wyzenbeek machine to ensure long-term performance

Seating must also be easy to move, reconfigure and scale Modular construction like replaceable seats keep furniture in rotation longer, allowing t

replacements. Durability and modular

(Daiya Proprietary Away-From-Home

C o n s u m e r R e s e a r c h , J a n u a r y 2 0 2 6 ) .

to market volatility This predictability is especially valuable in an industry where margins are tight and ingredient costs can fluctuate significantly W

both chefs and consumers for responsibly sourced seafood, Mowi’s commitm

and certified aquaculture practices provides a strong value proposition The c

(ASC)-certified salmon, reinforcing its role as a trusted supplier aligned with modern sustainability standards.

Versatility further enhances Mowi’s appeal in foodservice From fine dining to fast-casual concepts, salmon can be adapted across cuisines and dayparts, offering chefs a flexible ingredient that

construction are now inseparable from good design What lasts, both structurally and visually, becomes part of the brand itself

Stackability is particularly valuable for restaurants It’s ideal for shifting floor plans, private events and daily cleaning. Chairs that stack and store efficiently make it easy to reset a dining room quickly without sacrificing seat count or quality Stackability and modularity features are now standard, combining adaptability with timeless design while allowing seating to evolve over time

Restaurant seating also communic a t e s b r a n d i d e n t i t y . B e f o r e g u e s t s order from a menu, they encounter the physical environment with seating as one of the first points of contact Chairs signal cues about price point, atmosphere and intent Consistency across l o c a t i o n s s t r e n g t h e n s

g n i t i o n , while options like logo etching add another layer of personality.

meets evolving consumer preferences Whether served as a premium entrée, incorporated into bowls and salads, or featured in value-added formats, Mowi salmon enables operators to deliver b

tional efficiency.

As the foodservice industry continues to evolve, Mowi remains focused on supporting chefs with solutions that c

innovation By aligning with the needs of modern kitchens, Mowi foodservice is not only supplying seafood, but also

around the world

or

by booth #7925

Looking ahead, seating’s role in restaurant design will become even more influential As operators place greater emphasis on experience, efficiency and adaptability, seating will continue to serve as a critical tool in achieving those goals. This furniture represents the intersection of design, operations and guest experience F o r G a s s e r C h a

r C o m p a n y , 8 0 years in the industry reflects an ongoi n g a b i l i

m e e t t h

e v o l v i n g demands through craftsmanship and a d e e p u n d e r s t a n d i n g o f r e s t a u r a n t operations. Restaurants that stand out in the years ahead will not just design spaces that photograph well; they will design spaces that elevate guest experience and adaptability, starting with where the guest sits F o r m o r

www.gasserchair.com, call 330.759.2234 or stop by booth #7234.

diners Between 30 million and 50 million North Americans (Eunice Kennedy

S h r i v e r N a t i o n a l I n s t i t u t e o f C h i l d H e a l t h a n d H u m a n D e v e l o p m e n t ( N I C H D ) , “ L a c t o s e I n t o l e r a n c e : Information for Health Care Providers,” January 2006) have lactose intolerance, and about 11% of Americans (Statista, “Share of U S consumers following a gluten-free diet,” 2019-2024) follow a gluten-free diet That makes the classic pizza pie off-limits to a huge slice of the market, and operators are hungry to get that market share back Dairy-free a n d g l u t e n - f r e e o f f e r i n g s t h a t k e e p p a c e w i t h t a s t e a n d p e r f o r m a n c e expectations aim to close this gap and satisfy both consumers and operators

C o n s u m e r r e s e a r c h u n d e r s c o r e s just how much traffic is at stake Nearly 4 in 10 consumers say they would visit a restaurant more often if gluten-free and dairy-free crusts were available on t h e m e n u , a n d t h e i m p a c t i s e v e n stronger among Gen Z and Millennials

These younger diners are highly intentional about where they eat: the majority check menus online before choosing a restaurant to confirm that the options they want are available When gluten-free or dairy-free pizza isn’t on the menu, many simply choose a different location, taking the rest of their group with them

A new generation of gluten-free, dairy-free pizza crusts helps convert that latent demand into real orders

Consumer testing shows that while interest in free from pizza is high, taste and texture ultimately determine trial and repeat purchase (Nomzamo Magano, Gerrie du Rand, and Henriette de Kock, “Perception of Gluten-Free Bread as Influenced by Information and Health and Taste Attitudes of Millennials,” Foods 11, No 4, 2022) Crusts that deliver crispness, structure and reliable performance without drying out or breaking down under toppings allow gluten-free pizza to compete

head-to-head with traditional options. When performance meets expectations, gluten-free pizza shifts from a niche accommodation to a menu staple that appeals to mixed-diet groups, delivery occasions and group dining

Beyond traffic, gluten-free pizza

Consumers indicate a willingness to pay a modest premium for gluten-free

Format plays a role here as well: consumer research shows that offering a more traditional or thicker crust option c

intent, opening the door to premium builds, specialty toppings and sharable pizzas that mirror the rest of the menu Importantly, flexibility around cheese matters, and today’s consumers expect custom options Offering both traditional dairy and non-dairy cheese on a g

design the pizza that best suits every-

choice.

Operational efficiency remains a critical part of the equation. High-perf o r m i n g f r o z e n g l u t e n - f r e e c r u s t s reduce prep time and variability, while a single crust that is both gluten-free and dairy-free simplifies allergen management and SKU complexity Clear b a k

m

n c

c o n s i s t e n t results allow teams to integrate inclusive pizza into existing workflows without adding labor or training burden

As consumer expectations continue to rise, gluten-free and dairy-free pizza is no longer about checking a box It’s a practical way to capture more visits, grow pizza’s role as a high-frequency, high-value menu driver and help operators recover that “free from” piece of the pie

Visit Daiya at booth #468 and sample the new Gluten Free Dairy Free Pizza Crust plus the 2025 FABI awardwinning Mozzarella shreds, made with Daiya’s proprietary Oat Cream Blend

F o r m o r e i n f o r m a t i o

.daiyafoods.com or stop by booth #468.

R e s t a u r a n t D a i l y N e w s T u e s d a y , M a y 1 9 , 2 0 2 6 5 7

(Cont’d from p 1)

of Food For Life’s Ezekiel 4:9 products, the new bagels are certified as organic, flourless and made from live, sprouted grains The bagels are now available in 4-ounce 4-count packages. They are exclusively sold in the freezer section at natural food stores and better supermarkets across the United States in two varieties: Original and Everything F

foodservice events in South America

What makes these events so grand and relevant to the industry?

DC: Fispal Food Service and Fispal Ice Cream are, without a doubt, the largest and most important events in the sector in South America We bring togethe r o v e r 7 0 , 0 0 0 v i s i t o r s a n d 2 , 5 0 0 exhibiting brands in a 50,000 m2 pavilion Over the course of four days, we offer complete experience, with 125 hours of exclusive content, including l e c t u r e s , w o r k s h o p s a n d p r a c t i c a l demonstrations These numbers reflect the magnitude of the event and its ability to connect the entire foodservice supply chain, from small entrepreneurs to large industries Additionally, Fispal i s t h e m a i n s t a g e f o r i n n o v a t i o n s , trends and business opportunities in the South American market, making it indispensable for those who want to stand out in the sector

RDN: What are the unique features of F i s p a l t h a t a t t r a c t c o m p a n i e s f r o m around the world to exhibit at the event?

DC: Fispal offers a unique combination of opportunities First, we are the main

Pick On Us (Cont’d. from p. 1)

a n d e v e r y m o m e n t m a t t e r s , c h e f s ,

c a t e r e r s a n d e v e n t p l a n n e r s a r e

s e a r c h i n g f o r n e w w a y s t o e l e v a t e t h e

g u e s t e x p e r i e n c e T o d a y , t h a t t r a n s -

f o r m a t i o n i s h a p p e n i n g i n t h e m o s t p o w e r f u l o f d e t a i l s : c u s t o m b r a n d e d

p i c k s , s k e w e r s , d r i n k s t i r r e r s , c h a r c u -

t e r i e b o a r d s , n a p k i n s , f l a g s , p o p s i c l e s t i c k s a n d b r a n d e d t o o t h p i c k p a c k -

e t s .

For 40 years, Pick On Us has championed the idea that the tools chefs use should work harder both functionally and visually “Custom isn’t just decoration,” the company says “It’s storytelling ”

T h i n k o f a b u r g e r h e l d t o g e t h e r w i t h a b e a u t i f u l l y e n g r a v e d b a m b o o

a k e s

n u t r i e n t s m o r e b i o a v a i l a b l e w h i l e p r o m o t i n g a l o w e r g l y c e m i c i n d e x

F u r t h e r m o r e , t h e s l o w - b a k i n g t e c hn i q u e a n d w a t e r b o i l i n g p r o c e s s p r e -

s e r v e s t h e n u t r i e n t - d e n s e p r o p e r t i e s , i n c l u d i n g t h e i r n a t u r a l f i b e r a n d b r a n

b e n e f i t s .

A n d u n l i k e s o m a n y b a g e l s c u r -

r e n t l y a v a i l a b l e o n t h e m a r k e t t o d a y , F o o d F o r L i f e ’ s b a g e l s a r e d e s i g n e d w i t h o u t t h e h a r d t o p r o n o u n c e

i n g r e d i e n t s a n d p r e s e r v a t i v e s

I n s t e a d , t h e n e w b a g e l s f e a t u r e a

w h o l e s o m e c o m b i n a t i o n o f f r e s h l y

s p r o u t e d g r a i n s a n d l e g u m e s i n c l u d -

i n g w h e a t , b a r l e y , b e a n s , l e n t i l s , m i l -

l e t a n d s p e l t T o g e t h e r , t h e s e i n g r e -

meeting point for companies looking to access the South American market, one of the most dynamic and promising in the world Additionally, the event attracts a highly qualified audience, composed of buyers, decision-makers and professionals from across the foodservice supply chain. Another key differentiator is the diversity of solutions p r e s e n t

h equipment to trends in sustainability a n d o p e

global events such as the NRA Show in the United States, further enhancing our credibility and ability to connect exhibitors to strategic markets

RDN: Why should international companies choose Fispal as their gateway to the South American market?

DC: South America is a growing market with increasing demand for innovative solutions in the food service sector Fispal is the ideal platform for international companies looking to explore this potential Here, exhibitors have direct access to qualified buyers and can close deals that directly impact their results. Moreover, the event provides a comprehensive view of local m

p i c k f e a t u r i n g y o u r r e s t a u r a n t l o g o

A s i g n a t u r e c o c k t a i l s t i r r e d w i t h a

c u s t o m s h a p e d d r i n k s t i r r e r t h a t h i n t s a t t h e n i g h t ’ s t h e m e . A c h a r c u -

t e r i e b o a r d e t c h e d w i t h y o u r b r a n d ,

r e a d y f o r t h e i n e v i t a b l e I n s t a g r a m

c l o s e u p T h e s e d e t a i l s d o n ’ t j u s t e n h a n c e p r e s e n t a t i o

d i e n t s p r o v i d e n a t u r e ’ s r e s i s t a n t

s t a r c h e s a n d t h e f o u n d a t i o n f o r a

c o m p l e t e p l a n t p r o t e i n w i t h n i n e

e s s e n t i a l a m i n o a c i d s , 1 8 a m i n o

a c i d s i n a l l “ W e h a v e f o u n d t h a t t h e r i g h t

c o m b i n a t i o n o f n a t u r a l i n g r e d i e n t s

u s i n g m o d e r n b a k i n g m e t h o d s

m a k e s a t r u l y e x c e p t i o n a l b a g e l , ”

s a y s G a r y T o r r e s , F o o d f o r L i f e ’ s c o m -

p a n y P r i n c i p a l “ W i t h g r e a t t a s t e a n d

u n p a r a l l e l e d n u t r i t i o n , w e a r e

p l e a s e d t o r e l e a s e E z e k i e l 4 : 9 b a g e l s

i n t w o v a r i e t i e s t h e w h o l e f a m i l y w i l l

l o v e !

About Food For Life Baking Co.

F o o d F o r L i f e B a k i n g C o i s a f a m i l y -

companies to adapt their strategies and products to meet the region’s specific demands

RDN: What kind of opportunities can exhibitors expect when participating in Fispal?

DC: Exhibitors at Fispal have the opportunity to connect with a diverse and qualified audience, including restaurant owners, chefs, distributors, wholes a l e r

food service chains Additionally, the event serves as a showcase for innovations, allowing companies to present their products and solutions to an audience actively seeking new ideas We also facilitate business matchmaking and strategic meetings that help gene r a t e p a r t n e r s h i p s a n d c o n t r a c t s Participating in Fispal is undoubtedly a unique opportunity to expand presence in the South American market.

R D N : F i s p a l i s p a r t o f t h e I n f o r m a Markets portfolio, which also organizes the NRA Show How does this connection strengthen the event?

D C : B e i n g p a r t o f t h e I n f o r m a Markets portfolio is a significant advant a g e f o r F i s p a l . I n f o r m a i s a g l o b a l leader in business events and trade

flexible and react quickly to new menu launches, seasonal activations or lastminute events. Every product is crafted with sustainability in mind using bamboo, birchwood or compostable materials, making it easy for operators to replace plastics while upgrading aesthetics

o w n e d a n d - o p e r a t e d s p e c i a l t y b a ke r y c r e a t i n g s p r o u t e d g r a i n b r e a d s a n d a l l - n a t u r a l b a k e d g o o d s f o r o v e r

5 0 y e a r s S t a r t i n g i n t h e b a c k o f a s m a l l G l e n d a l e , C a l i f o r n i a , n e i g h b o rh o o d n a t u r a l f o o d s s t o r e k n o w

l t i n

m a r k e t i n g a s s e t Unlike many custom manufacturers, Pick On Us makes personalization fast, affordable and premium quality

W i t h a n i n d u s t r y - l e a d i n g s e v e n - d a y turnaround, hospitality teams can stay

T h e c o m p a n y u n d e r s t a n d s t h e p r e s s u r e c h e f s , b e v e r a g e d i r e c t o r s ,

c a t e r i n g t e a m s a n d r e s t a u r a t e u r s

f a c e . W h e t h e r i t ’ s p l a t i n g a 2 0 0 - p e r -

s o n g a l a , r e f i n i n g a t a s t i n g m e n u o r

l a u n c h i n g a n e w c o c k t a i l p r o g r a m ,

h o s p i t a l i t y p r o f e s s i o n a l s n e e d t o o l s

t h a t s u p p o r t t h e i r c r e a t i v i t y r a t h e r

t h a n l i m i t i t C u s t o m s e r v e w a r e

b e c o m e s a n e x t e n s i o n o f a c h e f ’ s

For more information, go to www.food forlife com or stop by booth #985

shows, with unparalleled expertise in c

g opportunities Additionally, organizing events like the NRA Show in the United States allows us to bring the best global practices and trends to Fispal This connection strengthens our position as the leading foodservice event in South America and enables us to deliver a world-class experience for exhibitors and visitors alike

RDN: Finally, what can we expect from the next edition of Fispal?

DC: The next edition of Fispal, which will take place from May 26-29, 2026, in São Paulo, Brazil, promises to be even l a r g e r a

W

e preparing a robust program with exclusive content, technological innovations, and business opportunities that will t

l companies and professionals in the sector to join us and take advantage of this unique opportunity to connect, innovate and expand their businesses at the largest food service and professional ice cream event in South America Don’t miss it! See you at Fispal 2026! F o r m o

fispalfoodservice com br

From custom shaped picks to airline grade drink stirrers, from elevated napkins to branded popsicle sticks, Pick On Us offers one of the most diverse

backed by friendly and reliable customer service that makes the process seamless

a r t i s t r y a n d a d e s i g n e r ’ s v i s i o n , g i vi n g t h e m a s i g n a t u r e l o o k t h a t g u e s t s i n s t a n t l y a s s o c i a t e w i t h e x c e l l e n c e

Smart Controls (Cont’d from p 1)

Equipment complexity is rising

Yet many manufacturers still treat the control panel as a secondary feature

That mindset is outdated.

The control system is no longer just an interface – it is operational infrastructure And high-resolution touchscreen platforms are redefining what that infrastructure can do

For operators and line cooks, an i n t e l l i g e n t l y d e s i g n e d c u s t o m U I reduces friction Visual prompts, guided workflows, embedded SOPs and r e a l - t i m e f e e d b a c k e l i m i n a t e g u e s swork Instead of relying on institutional memory or paper manuals, equipment can actively assist the user – standardizing execution across shifts and experience levels

In an industry battling turnover, that matters.

s u p p o r t h i g h - v o l u m e o p e r a t i o n s b y delivering consistent results, easy operation and durability that stands up to continuous use Whether in quick-service restaurants, institutional kitchens o r f u l l - s c a l e c o m m e r c i a l o p e r a t i o n s , Waring helps professionals maintain q u a l i t y w h i l e k e e p i n g p a c e w i t h demand

Laboratory: Trusted Tools

Advancing Scientific Discovery

Waring’s impact extends well beyond the kitchen. The company’s laboratory division traces its roots back to 1937, w h e n F r e d W a r i n g i n t r o d u c e d t h e

(Cont’d. from p. 4)

After the event, the entire system folds down quickly, allowing all stations, tiles and panels to be stored neatly on a single transport/storage cart Each station collapses from 30 inches wide to under 9 inches, offering remarkable space savings.

But the impact doesn’t stop at the line

One of the most pressing chall e n g e s i n f o o d s e r v i c e t o d a y i s t h e shortage of qualified service technicians Equipment downtime is more expensive than ever, and waiting days for a technician visit can disrupt entire operations T

screen controls fundamentally change the equation

A custom, high-resolution interface can integrate built-in self-diagnostics, fault identification, performance logs and guided troubleshooting steps. Rather than simply displaying an error code, the equipment can explain the issue, identify probable causes and recommend corrective actions In many c a s e s , o p e

issues immediately When a technician is required, they arrive informed – with data in hand – reducing diagnostic

Restaurant Show What began as a culinary innovation soon found a critical role in science Years before antibiotics w

asked to develop a sealed stainless s

Laboratory Science

In the early 1950s, Jonas Salk used a Waring blender with an aseptic dispersal container during the development of the polio vaccine, cementing the brand’s place in scientific history

Today, Waring remains a trusted name in clinical and research laboratories, supplying tools that help scientists and researchers move discovery forward

TRIO is engineered for speed and simplicity The system allows for quick, easy setup and teardown, featuring d u r a b

RATIONAL (Cont’d from p 46)

poaching fish They also use it to prepare pastries

A l o n g w i t h v e r s a t i l i t y , J a c k m a n s a y s , o t h e r b e n e f i t s f r o m u s i n g t h e

R A T I O N A L u n i t i n c l u d e t h e f o l l o wi n g : • P r e c i s e t e m p e r a t u r e c o n t r o l :

W i l d w e e d s t a r t e d i n 2 0 1 8 a s a p a s t a

p o p - u p c o n c e p t ( I t d i d m o r e t h a n 2 2 5

p o p - u p s ) T h e t e a m r e l i e d o n e q u i pm e n t i n t h e r e s t a u r a n t s t h e y w e r e

r e n t i n g . “ W e w o u l d u s e c o n v e c t i o n o v e n s , w h i c h r e a l l y d i d n ’ t h a v e t h e

c o n t r o l a n d c o n s i s t e n c y w e w a n t e d , ”

J a c k m a n s a y s H e i n c l u d e d a R A T I O N -

time and repeat visits

This is not just convenience It is operational resilience

For manufacturers, custom control a

into a lifecycle platform Diagnostics, service alerts, usage tracking, firmware updates and connectivity can all be e m b e d d e d i n t o t h e

product evolves It supports the operator It assists the technician It reduces total cost of ownership

In a competitive market, differentiation will not come solely from heating performance or airflow efficiency. It will come from intelligence – from building equipment that actively helps the people who use and maintain it

S

upgrade They are a strategic investment in reliability, usability and serviceability

The future of foodservice equip-

Hospitality: Reliable Equipment That Elevates the Guest Experience

In hospitality, Waring focuses on deliv-

ment is not just mechanical It is interactive, diagnostic and adaptive

Manufacturers who recognize this

brakes) for smooth mobility. What truly

Operators can configure each station with interchangeable modular applia

warming induction, cooking induction, cutting boards and insulated ice wells

teams to customize the station for various tasks, from carving and sautéing to showcasing chilled seafood

A L u n i t a s s o o n a s W i l d w e e d o p e n e d i n 2 0 2 4 H e a p p r e c i a t e s t h e a m

c o n t r o l o v

h e t e m p

e w h e n p r e p a r i n g f i s h , f o r e x a m p l e , a s w e l l a s t h e a b i l i t y t o d i a l i n t h e a i r f l o w w h e n b a k i n g l a s a g n a

• Labor-savings with food preparat i o n a n d m a i n t e n a n c e : U s i n g t h e

RATIONAL unit just for stocks alone

s a v e s W i l d w e e d h o u r s o f l a b o r , Jackman says “It would take a lot of watching, caring and skimming (if we used a pot on a stove). With a RATIONAL, we put the stocks in hotel pans and let them run overnight,” he says “I couldn’t imagine doing it any other w a y ” A s f o r m a i n t e n a n c e , t h e s e l f -

manufacturing advanced control solutions for more than 40 years The company specializes in fully custom control platforms, high-resolution touchscreen

include Conair® hair dryers, garment steamers and irons designed for comfort, convenience and reliability Made to streamline operations and maintain consistent quality, Waring Hospitality products help hotels, resorts and event venues deliver excellent service – every guest, every time Across foodservice, laboratory and hospitality markets, Waring continues to serve professionals who demand equipment built for excellence

TRIO also provides designer-level customization for hospitality environments Exterior panels come in four p r e m i u m t r i m o p t i o n s : H P L , w o o d veneer, slatted HPL and slatted wood veneer, ensuring the station complements any venue’s aesthetic Optional end/corner tables further extend buffet lines seamlessly, enhancing both elegance and functionality.

Built in the United States by Forbes Industries – experts in buffet and live-

c l e a n i n g f e a t u r e s a v e s e m p l o y e e s steps The iCareSystem offers interim cleaning, which takes about 12 minutes or less, and a full-clean mode at the end of the day.

• E a s y r e p a i r s c o m p a r e d w i t h

o t h e r b r a n d s W i l d w e e d h a s t w o

o t h e r c o m b i o v e n s f r o m a d i f f e r e n t

m a n u f a c t u r e r b u t i t p r i o r i t i z e s t h e

R A T I O N A L u n i t “ O u r R A T I O N A L i s o u r

w o r k h o r s e , ” J a c k m a n s a y s “ I ’ v e u s e d

t h e m i n o t h e r r e s t a u r a n t s a n d I ’ m

c o n f i d e n t i n t h e q u a l i t y . T h e r e a r e

l e s s i s s u e s w i t h r e p a i r s . ” R A T I O N A L

o f f e r s a n e t w o r k o f s e r v i c e p a r t n e r s

a n d a 2 4 / 7 h o t l i n e

Right now, Jackman doesn’t have

enables intelligent diagnostics, modular scalability and streamlined integration, helping equipment manufacture r

kitchen systems

info@renau.com.

“Waring’s product portfolio truly represents the strength of our three Conair divisions working together to produce thoughtful design, uncompromising performance and solutions that genuinely support our operator partners,” said Dave Philips, Vice President of Sales. “Joining the Waring team has been incredibly energizing, and experiencing my first NRA Show with such an

momentum across our portfolio is real, and I’m proud to be part of what we’re building together ”

waring com or stop by booth #656

action cooking solutions – TRIO is the

that require mobility, style and culinary impact Visit booth #6040 to see the TRIO Folding Mobile Action Station

Because not every venue has a basement – but every venue can have TRIO

by booth #6040

plans to invest in more equipment but rather to maintain and maximize what Wildweed currently uses He would like t o t r y m o r e R A T I O N A L a c c e s s o r i e s , h e l p i n g t o e x p a n d t h e r e s t a u r a

menu and add even more value for guests The grilling and searing plate has caught his attention Ideal for meat, fish or vegetables, the grill side creates traditional grill marks while the roasting side has a lip for pan-frying items “ T h e a c c e s s

y w o u l d g i v e u s t h e opportunity to do some fun things,” he says. F o r