This edition of MRM’s News Bites features Ordermark and Omnivore, Bellissimo Foods Company, General Mills Foodservice, Paytronix, Waitr and Olo, Shake Shack and Grubhub, Pernod Ricard, Open Table, US Foods, Compeat, Tropical Smoothie Café, Bolay, Iron Chef Masaharu Morimoto, Steve Martorano, Baldor Specialty Foods and Unilever Food Solutions.

Ordermark Teams with Omnivore

Ordermark will partner with Omnivore to provide Point of Sale (POS) systems integration, to bring its revenue-generating delivery aggregation service directly to restaurants’ POS systems nationwide, The partnership allows Ordermark to integrate all of its connected delivery services to Omnivore’s connected point of sale (POS) systems including Oracle Micros and a variety of leading cloud POS providers. This addresses over 85 percent of venues in North America to bring every delivery service to restaurants in any zip code, to cost-effectively add revenue and marketing reach to their online presence. 

“Restaurants trust Ordermark to provide the most reliable third-party online ordering service aggregation available via its independent tablet and printer solution. However, restaurants have asked Ordermark to offer integration with the POS,” said Alex Canter, CEO and Co-Founder at Ordermark. “We’ve worked with Omnivore for over a year to be sure that we could integrate their Point of Sale systems to our platform and tablet, while ensuring the highest levels of data quality, system reliability and customer service that restaurants have come to expect from Ordermark.”

Alex Canter

“The combination of our Omnivore Universal API and newly released digital Menu Management System (MMS) provides restaurants the necessary low cost technology to strip out friction from third-party delivery,” said Mike Wior, CEO and Founder at Omnivore. “We’ve worked with Ordermark, multiple delivery providers and over 20 restaurant chains to surface pinch points and jointly develop a solution that empowers transformational technologies such as Ordermark and third-party delivery providers to optimize operations while keeping costs low. Omnivore’s MMS will not only provide the necessary integration for order injection into the POS system, but also provide Ordermark a single source of truth for a restaurant’s digital menu. Keeping the restaurant brand in full control of their ecommerce operation.  We’re thrilled to have Ordermark as a partner in the Omnivore Marketplace.”

The partnership will let restaurants with Oracle Micros, POSitouch, Brink, Dinerware, XPIENT, and Maitre’D POS systems bring Ordermark online to aggregate orders from nearly all delivery services in any zip code nationwide, cost-effectively and reliably.

BFC’s Refresh

Bellissimo Foods Company “BFC” announced a corporate brand refresh, including updating their proprietary Bellissimo branded product line.   

“We have grown our business significantly the last several years and this brand refresh represents the natural evolution of that transformation,” stated BFC Founder and CEO, Peter Thor.  “Today, our BFC distributor network includes over 50 locally owned and operated distributors who proudly distribute the world’s best Italian and Mediterranean products, including exclusive distribution of our own Bellissimo brand. It was imperative that our branding reflect and promote BFC’s mission to be the go-to partner for independent pizza and Italian restaurants.” 

The brand refresh includes updated packaging and branding for BFC’s proprietary Bellissimo branded product line.  The comprehensive product line spans from appetizers to cheeses, flour, meats, sauces and unique specialty items.   

“Under our refreshed Bellissimo label, we’re proud to offer restaurateurs a full line of authentic ingredients that not only meet their menu needs, but their business needs as well,” said Thor. “With our scale, we’re able to source top quality domestic and international products at a value that enables our restaurateurs to be competitive. That’s a distinct advantage.”  

The brand refresh is rolling out immediately with updated websites, sales materials, marketing and newsletters. Refreshed Bellissimo packaging will flow in to BFC member distribution centers this fall with the transition running through early 2020.  

Neighborhood to Nation™ Recipe Contest Regional Winners

General Mills Foodservice announces the 10 Regional Winners in its 5th Annual Neighborhood to Nation™ Recipe Contest, which doubled the number of independent family or “neighborhood” restaurant and food truck winners who will share in more than $200,000 in cash and prizes. One of the regional winners will be named the Grand Prize Recipe Winner and receive $10,000 in cash and $2,000 to share with a local charity as well as a three-day trip for two to the 2019 New York City Wine & Food Festival, the premier food and wine event celebrating America’s favorite foods. 

Recognizing the surplus of talent and creativity from coast to coast, this year’s competition honors 10 Regional Recipe Winners, two from each region, who will each receive $5,000 in cash and $1,000 to share with a local charity of their choice. General Mills will also travel to each regional winner’s hometown to host a festive celebration at their restaurant or food truck so their communities can share in the excitement.

“When we launched this contest five years ago, we knew there was a wealth of talent and innovation in those independent spots that locals love and visitors flock to, but we continue to be amazed at the outstanding food and commitment to local communities that we find each year,” said Alyca Judge, senior marketing manager for General Mills Foodservice, which partners with restaurants to provide back-of-house products, recipe inspiration and culinary support. “This year’s winners truly exemplify the spirit of good food and good deeds, and we can’t wait to visit each of them in their hometowns.”

This year’s Regional Winners* are: 

West Region:

Nick Shipp, Executive Chef and Partner, Upper West Restaurant in Santa Monica, California, for his Lamb Chili Bolognese with Macaroni and Whipped Goat Cheese

Todd Skinner, Food Service Manager of Chuckwagon in Surprise, Arizona, for his Cowboy Cookie Sandwich

North Central Region:

Nancy Butcher, Operations Consultant/Baker, Nutcracker Family Restaurant in Pataskala, Ohio, for her Banana Crème Cake

Zach Wulfekuhle, Manager and Cook, DT’s Pub and Primetime Pizza in Fayette, Iowa, for his Bourbon Chicken and Waffle Sliders

Northeast Region:

Richard Spurlock, Banquet and Catering Chef, JD’s Pub & Grille in Smithville, New Jersey, for his Red Hot Waffle with Buffalo Shrimp and Yogurt Dipping Sauce

Leslie Wyman, Cook, Byrnes’ Irish Pub in Bath and Brunswick, Maine, for her Lucky Charms™ Cheesecake

South Central Region:

Brooke May, Owner, Hecho en Queso food truck in Salado, Texas, for her Black Bean and Corn Empanadas with Spicy Yogurt Dip

Suzanne Raiford, Owner and Chef, Daisy’s Lunchbox in Searcy, Arkansas, for her Strawberry Almond Shortcake Roll

Southeast Region

Kevin Brown, Executive Chef of SELECT Restaurant in Spartanburg, South Carolina, for his Strawberry Pandowdy

Laura Smith, Co-owner, The Biscuit and the Bean in Winterville, North Carolina, for her Pear Tart

“We were thrilled to double the excitement and the number of winners in our 5th annual contest to recognize more talented cooks, chefs and restaurant owners,” Judge added.  “Every finalist offered an innovative and delicious recipe, taking advantage of the convenience, ease and consistency of General Mills’ products to create a standout item.”

New this year, the recipe winners will have the opportunity to win an additional $1,000 for their charity when the contest opens up a social voting element on Facebook August 12-16. During this time, fans can cast their vote for their favorite or hometown recipe by “liking” a photo of one of the 10 winning recipes.  The recipe with the most “likes” will be announced the week of August 19.  In addition, the Grand Prize Winner of the recipe contest will be announced on August 26.

Paytronix Acquires Open Dining

Paytronix Systems, Inc., acquired Open Dining. As a result of the acquisition, Open Dining will now be known as Paytronix Order & Delivery, joining a platform that includes Loyalty, CRM, and Stored Value. Paytronix Order & Delivery already has features that are not available with any other platform.

“Paytronix is committed to creating frictionless guest experiences,” said Andrew Robbins, president of Paytronix. “This acquisition broadens our feature set that includes NFC Loyalty, one-to-one promotions, text-to-enroll, and pay-by-mobile. A key part of our success is listening to the voice of the customer, and our customers have been urging us to provide an ordering solution that leverages Paytronix’s AI-driven guest intelligence.”

“These are two perfectly complementary products,” said Tim Ridgely, founder of Open Dining. “From the beginning, I could easily see how the two platforms would work seamlessly together. Our entire team is excited to be on the Paytronix growth trajectory, with its leading guest engagement platform, smart team, and best-of-breed technology.”

“Both restaurant and convenience store brands will benefit from having a couch-to-couch solution that enables guests to order and receive items wherever they are, while giving brands the ability to own and nurture the guest relationship,” Robbins said. “This single platform will make it easier for small teams to create and manage programs that boost both near-term and long-term transaction volumes.”

Waitr Partners with Olo

Waitr announced a partnership with Olo to enable fully integrated ordering and delivery through Olo Rails for its restaurant partners. As a result, orders placed by consumers on the Waitr and Bite Squad apps will soon flow directly into the POS system at the restaurant, creating a seamless experience for operators while increasing accessibility to new restaurant brands for Waitr.

“We are continuously looking for opportunities to enhance and improve the order fulfillment experience for our restaurant partners,” said Chris Meaux, Founder and CEO of Waitr. “Teaming up with Olo allows us to increase operational efficiencies for these brands by streamlining orders and simplifying the delivery fulfillment experience, allowing for more efficiently timed and accurate orders. This direct connection into our partners’ order stream is delivering on our commitment to be the most valued partner for restaurants.”

Rails is Olo’s solution that enables restaurants to efficiently receive, process and execute delivery orders placed through various delivery service providers. Rails allows restaurant operators to list menu items on participating third-party marketplaces eliminating the labor needed to manage multiple ordering systems while ultimately increasing order accuracy, reaching new consumers and driving sales.

Marty Hahnfeld, Chief Customer Officer of Olo, stated: “By tapping into Olo Rails, our shared restaurant partners can now enjoy the benefits of delivery through Waitr and Bite Squad without the operational challenges that can happen when managing orders at the restaurant level with systems that are not properly integrated. We share Waitr’s passion for leveraging technology to make digital ordering and delivery accessible and simple, for both the restaurant and their guests, and are thrilled to add them as a partner as they continue on their impressive expansion path.” 

Shake Shack Delivers Nationwide via Grubhub

Shake Shack entered into an integrated partnership with Grubhub. The partnership reflects Shake Shack’s long-term digital growth and innovation strategy to make its iconic food more accessible to consumers through an increasing number of channels.

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Grubhub – and its Seamless brand in Shake Shack’s hometown of New York City – will be Shake Shack’s national delivery partner with direct-to-POS integration for menu syncing and order submission. With Grubhub’s “Just in Time” technology, pickups by drivers will be timed to the moment an order is ready, resulting in faster delivery, fresher food and a better guest experience.  Shake Shack and Grubhub will also engage in joint marketing initiatives that will generate connections with new guests and drive order frequency for existing fans.

“Shake Shack is experiencing incredible growth. Now more than ever, we’re doubling down on our commitment to be an accessible, omnichannel business,” said Randy Garutti, Shake Shack CEO. “Over the last fifteen years, we’ve built our brand around creating community gathering places and becoming the next generation’s burger joint. Our partnership with Grubhub is a reflection of our commitment to expanding that connected community through our increasing number of digital products, and our relentless focus on providing both convenience and excellence in experience through those digital offerings. The Shake Shack-Grubhub partnership demonstrates our strategic commitment to digital innovation and guest experience, and represents an important component in our overall digital ecosystem, including web-ordering, mobile app, kiosk and delivery.”

“Shake Shack is one of the country’s most iconic brands, and we’re thrilled they chose Grubhub as their exclusive integration and marketing partner to make Shake Shack accessible to more people, not only in their flagship market of New York City, but across the country through our leading network of more than 20 million diners,” said Matt Maloney, Grubhub founder and CEO. “Being a true partner to restaurants isn’t just about delivering food to customers quickly and efficiently. It’s about using technology to maximize a brand’s online presence and improve restaurant operations, which is exemplified by this  deeply-integrated partnership with Shake Shack.” 

Shake Shack delivery through Grubhub and Seamless is currently in test and available to guests at a small number of Shacks. A nationwide rollout will continue gradually over the next 2-3 quarters.

Pernod Ricard Acquires Firestone & Robertson

Pernod Ricard, through Pernod Ricard USA, acquired Firestone & Robertson Distilling Co.,  a  whiskey portfolio headquartered in Fort Worth, Texas. The brand range includes super-premium whiskey and bourbon.  The deal includes Whiskey Ranch, a state-of-the-art distillery minutes from downtown Fort Worth, where consumers can enjoy the full TX brand Experience, including tours and tastings.

For Alexandre Ricard, Chairman and CEO of Pernod Ricard, “The addition of TX, which is an exceptional super premium whiskey blended by skilled Texan craftsmen, represents a very promising venture which strengthens our portfolio and footprint in the United States.”

For Paul Duffy, Chairman & CEO of Pernod Ricard North America, “The TX Blended Whiskey distinguishes itself as a brand poised for tremendous growth. The team at Firestone & Robertson Distilling Co. have done an excellent job developing the brand, and we are keen to build on this success. We will continue to reinforce the community of loyal TX brand ambassadors, both as we expand distribution and as we welcome consumers to the Whiskey Ranch.”

For Leonard Firestone and Troy Robertson, Founders of Firestone & Robertson Distilling Co., “This is an exciting day for all of us at Firestone & Robertson. Building our company and producing award-winning whiskies has been a truly remarkable experience. We are so proud of our team, and grateful to the many people that supported our efforts over the years. It is an extraordinary opportunity to partner with Pernod Ricard, and we are confident this relationship will accelerate the growth of our brands while preserving our roots and shared core values.”

This transaction is expected to close shortly. White & Case LLP and Deloitte Finance served as legal counsel and transaction services support to Pernod Ricard, respectively, and Nomura Securities International and Paul, Weiss, Rifkind, Wharton & Garrison LLP served as exclusive financial advisor and counsel, respectively, to Firestone & Robertson with respect to the transaction.

Open Table and Quandoo Integrate

Global restaurant booking platforms OpenTable and Quandoo, have today announced a new strategic partnership that will see the two brands integrate table availability, giving diners the most comprehensive choice of restaurants worldwide. 

At launch, Quandoo restaurant partners will be available for real-time reservations on the OpenTable platform, with OpenTable restaurants reservable on Quandoo over the coming months. This partnership will open up thousands of new options for diners, enabling them to discover and make a reservation without the need to switch between platforms.

Andrea Johnston, Chief Operating Officer for OpenTable, the world’s leading provider of online restaurant reservations and part of Booking Holdings, Inc. (NASDAQ:BKNG), comments “This partnership will make each site more comprehensive for diners and restaurant partners will benefit from increased discoverability by being available on both platforms. Our mission is to help people experience the world through dining, and by forming this strategic partnership we are able to do this faster and at scale.” 

Pierpaolo Zollo, VP Business Development for Quandoo, part of Recruit Holdings, comments: “At Quandoo, our aim is to transform the dining out experience for consumers worldwide, and with OpenTable as a partner, we are excited to be able to strengthen our position and expand our reach to an even wider variety of restaurants. Our goal has always been to improve accessibility to new culinary experiences, as well as increase availability for our restaurant partners which we will be able to do faster and more seamlessly. Together with OpenTable, we are looking forward to driving both business and industry growth.”

As part of the initial integration, 10,000 restaurants will be made available across OpenTable and Quandoo, with restaurants added throughout the UK, Germany, Australia, Italy and Singapore. The partnership will bring OpenTable’s offering to more than 56,000 restaurants globally, and Quandoo’s restaurant partners will be increased to over 23,000. Both companies are committed to continue sharing inventory across their respective platforms as the partnership progresses. Whether diners are looking for the latest hotspot or a local gem, at home or when travelling, they will more easily be able to find a restaurant for any occasion.  

US Food adds US Foods Direct to E-Commerce Platform

US Foods Holding Corp. added US Foods Direct to the company’s exclusive e-commerce platform. This new offering is integrated into US Foods’ online ordering platform, providing operators with an endless aisle of more than 40,000 specialty products and counting. US Foods Direct gives operators easier access to hard-to-find ingredients, such as specialty spices, seasonings, herbs, pastas, flours, sauces or oils, and innovative, on-trend items such as plant-based proteins, dairy-free or vegan alternatives, and gluten-free products. With US Foods Direct, operators now have a one-stop shop for distinctive ingredients that will set their menu apart from the competition.

Sixty-three percent of foodservice operators say they want to improve on offering something different from the competition (i). Unfortunately, for many operators who are searching for unique ingredients, this can mean sourcing products from other specialty food channels which require longer lead times and additional resources. With sixty two percent of operators reporting that they prefer to order food and beverage products through a secure website, (ii) US Foods Direct provides seamless online access to a broad selection of specialty items that arrive within five days.

“As diner preferences evolve, so must operators’ menus. That can be difficult when operators are looking for niche, specialty products that are harder to source,” said Nick Underhill, senior director, corporate strategy for US Foods. “US Foods Direct helps operators address these challenges. Whether it’s fine quality olive and balsamic oils from Europe, milk alternatives made from rice, oat or hemp, or a specialty pasta that stars in a new best-selling dish, operators can now source the specialty products they need with the click of a button.” 

To encourage exploration of the wide selection of products, US Foods Direct is organized by categories including “Finest Essentials,” featuring ingredients such as infused oils and cooking wines that help operators complete some of their best dishes, “Inclusive Dining,” helping operators cater to diners with allergies and specific diets, and “Crème de la Crème,” which includes items such as yogurt, butter, cream and cheeses. Product offerings within each category will continue to grow to provide ongoing menu inspiration. 

Compeat Pay Debuts

Compeat launched Compeat Pay, that automates restaurant vendor payments. Compeat Pay removes the burden of manually paying bills for restaurant operators through automated options including check, automated clearing house (ACH), and includes a built-in virtual credit card option that earns cash back for qualified Compeat Advantage customers.

“Compeat Pay is a game changer for restaurant operators,” says Jeff Stone, CEO of Compeat. “It’s a risk-free way to save hours per week and reduce costs of check processing while enhancing payment security for our customers with no set-up, implementation, or recurring monthly fees for our qualified Advantage customers.”

“Compeat Pay is the first step to making my life manageable,” states Dean Johnson, Controller of F Street Hospitality. “With five locations, we were spending too much time processing and paying invoices. Compeat Pay has saved my accounting team multiple hours per week in time. As if that is not enough, we are on track to earn substantial rebates on our payment volume. It is truly a win-win.”

“We could not be more thrilled about finding a way to solve one of the restaurant industry’s biggest pain points,” says Stone. “It has also changed the way that we pay vendors within our own company.  Our internal accounting team was so excited about the new payments solution that we now use it to pay our vendors. Our CFO was floored by the amount of time his team has saved through automating payments.”

Compeat has hired Clint Blaylock, a seasoned payments veteran with over 20 years of payment experience, as VP of Payments and established a team to manage the Compeat Pay process so that customer involvement from implementation through execution is extremely minimal, yet absolutely secure.  

Tropical Smoothie Cafe Raises for Camp Sunshine

Tropical Smoothie Cafe® raised more than $1.14 million for Camp Sunshine in their 12th year of partnership, the most in their annual eight-week fundraising period, top photo.

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Camp Sunshine, in Casco, Maine, is an organization that provides retreats for children with life threatening illnesses and their families, completely free of charge. Since 2008, Tropical Smoothie Cafe has raised more than $7.4 million for the non-profit and helped more than 3,000 families attend camp. Contributions from this year’s Tropical Smoothie Cafe fundraising campaign will be used to sponsor 200 families’ attendance to Camp Sunshine, provide travel assistance and support continued outreach and expansion. 

“It never ceases to amaze me how our franchisees, customers, and employees come together to contribute to Camp Sunshine in such a meaningful way,” said Charles Watson, CEO, Tropical Smoothie Cafe, LLC. “I’m proud that we can support Camp Sunshine’s mission to provide a retreat for children with life-threatening illnesses and their families.”

Watson presented a check to Camp Sunshine on Lake Sebago in Casco, Maine on Aug. 5, 2019. The check presentation is a culmination of an eight week campaign from May through June 2019, where Tropical Smoothie Cafes across the country encouraged guests to help children and families in need by donating to Camp Sunshine.

Bolay Adds Brady

Bolay named Colleen Brady Operating Partner for its new Miami Lakes location, which is set to open on September 13.

Colleen Brady
Colleen Brady

The opportunity to work for Bolay was intuitive – and familial – her brother Justin Brady was Bolay’s first ever Operating Partner. “What can I say? The Bolay Way is a magical thing,” said Brady who began with the company in 2016. “I am so excited to be named Operating Partner of our newest location in Miami Lakes. The Miami area really appreciates a fine dining experience, and as someone who grew up here, it is great to be able to offer them a bol that is served fast, designed by chefs, and absolutely delicious.” 

 “Colleen embodies everything we value at Bolay. She has great energy and is genuinely committed to mentoring young people and leading a healthy lifestyle,” says Chris Gannon, Bolay CEO. “That quality is integral to who we are as a company and what our vision is. Bolay is a restaurant, but more than that, we believe in making every community we come into better. With Colleen, we know we’re doing that for Miami Lakes.”

Bolay pursued an aggressive expansion plan throughout 2018 that has continued throughout 2019, with stores opened from North Florida to Miami-Dade. “Fresh and bold is the Bolay way,” says Brady about the company’s growth. “Everything about us centers around a passion for living. It’s true about our service, our activities outside of work, and the company as a whole. It’s a great thing to be a part of and to see it grow.”

Morimoto Kyoto to Open in Fall

Iron Chef Masaharu Morimoto will introduce his first restaurant in Kyoto, Japan this fall. Morimoto Kyoto will open on Pontocho Alley, an area that is considered Kyoto’s top scenic dining destination for residents and tourists.  Located  on the west side of the Kamogawa River, Pontocho Alley is a lively and picturesque narrow alley lined with restaurants, bars and traditional shops. Morimoto Kyoto will bring Chef Morimoto’s global restaurant count to 18 locations, following the launch of his 17th restaurant, slated to open in Seattle this September.  Chef will also open his 19th restaurant in 2020, which will be his third restaurant location in New York.

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“The first restaurant I ever opened was in my hometown of Hiroshima, Japan when I was 24.  Now four decades later, I’m excited to open a restaurant in Kyoto,” said Chef Morimoto.  “Opening a restaurant in Kyoto is a meaningful and personal experience for me, especially in Pontocho Alley, an area rooted in centuries of history and tradition.”

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Known for the preservation of forms of traditional Japanese architecture and entertainment, no cars or modern buildings are permitted on Pontocho Alley, allowing visitors to easily explore the area on foot for an immersive experience.  Tourists can also often catch a glimpse of geiko (Kyoto’s geishas) in the evening as they make their way to nearby appearances in the neighborhood. 

Morimoto Kyoto will feature a two-story traditional Machiya-style townhouse layout, plus Kawayuka (riverside outdoor seating). The menu will showcase Chef Morimoto’s signature style of cooking with inspiration of Kyoto, seamlessly integrating Japanese and Western ingredients and culinary techniques. An array of bold appetizers and elevated Japanese dishes will take guests on the distinctive flavor exploration that Chef Morimoto has become known for across the globe. 

Martorano’s Prime in Pittsburgh

 Steve Martorano is adding a fourth location to his growing portfolio of restaurants: “Martorano’s Prime” at Rivers Casino Pittsburgh.

Steve Martorano

Martorano’s Prime will fuse his famous Italian-American menu with high-end steakhouse staples, elevated in Martorano’s signature style.

“Pittsburgh is absolutely a foodie town, plus it has a strong Italian-American community,” said Martorano. “It’s a work-hard, play-hard city that’s proud of its history and always moving forward. I can relate to that. And the riverfront views from our Rivers Casino restaurant will take your breath away. I can’t wait to get up and running.”

Martorano currently operates restaurants in Ft. Lauderdale, Las Vegas and Atlantic City. Café Martorano, his flagship restaurant in Florida, was recognized by Open Table as among the “100 Hottest Restaurants in America” and has served celebrities including Shaquille O’Neal, Fat Joe, DJ Khaled, Flo Rida, Joe Montana, Jamie Foxx, Doug E. Fresh, Ludacris, Vin Diesel, Kevin Hart, and more.

Grand opening of Martorano’s Prime is slated for late 2019.

Andrew’s Steak & Seafood, Rivers Casino Pittsburgh’s original steakhouse, will permanently close after Labor Day weekend to make way for Martorano’s Prime. The renovation will begin immediately thereafter and is expected to take several months. Andrew’s Team Members will be temporarily reassigned during the construction, and Martorano himself will train Pittsburgh Team Members this fall.

Rivers Casino General Manager Bill Keena said, “I love going to Martorano’s because there are so many great reasons to go. The Meatball and Salad, the Eggplant Stack, the Lobster Francaise, Homemade Parpadella with Sausage … just knowing Steve’s world-famous menu will soon be available here in Pittsburgh is making my mouth water.”

Rivers Casino Pittsburgh guests can expect the luxe aesthetics found at Martorano’s other locations. Caramel-and-white marble facades intermingled with floor-to-ceiling glass walls will frame the main dining area. Intimate tables for two will dot the perimeter, while four- and six-tops will be on the main floor. Martorano’s Prime will also feature a central bar and private dining area. Interiors will be sumptuous: crystal chandeliers, rich mahogany, cream-colored leather, crisp linens and highly-polished silver. There will be seating for approximately 200, including seasonal tables on the outdoor patio.

Baldor Adds Bar Program

Baldor Specialty Foods is launching a bar program that will introduce a line-up of highly-curated craft beers and ciders and expand its line of cocktail ingredients. Beginning August 5, Baldor is now able to provide its restaurant and bar clients everything that’s necessary to mix the perfect cocktail and offer an exceptional and diverse lineup of beer and ciders. 

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Chai PSL for Fall

Earlier this summer, Unilever Food Solutions introduced TAZO Tea Concentrates to restaurant operators across North America for the first time. Now,  just in time for fall, Unilever is releasing a trendy new flavor – the TAZO Chai Pumpkin Spice Latte Concentrate. Starting this month, this product will be available to restaurant operators across North America for the first time ever.

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As you know, pumpkin is an ever-growing fall flavor trend. Last year, sales of pumpkin flavored products reached $488.8 million, representing a nearly 16 percent growth from 2017 and an all-time high for the past five years, according to Nielsen.

TAZO’s Chai Pumpkin Spice Latte Concentrate is part of TAZO’s portfolio of tea and latte concentrates that allow for the creation of large and small stock, hot and iced tea beverages, with no brewing time required – just shake, pour and mix. 

This seasonal offering is a trendy addition to TAZO’s other spiced chai latte flavors traditionally enjoyed in the fall:

  • Classic Chai
  • Chai Organic
  • Decaf Chai
  • Chai Vanilla Caramel
  • Skinny Chai

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